DOCSLIB.ORG

Two Loaves of Bread

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Two Loaves of Bread Two Loaves of Bread I want so bad to bake a bread out of the bread machine, so I could have a nice and crusty bread. The ones that are soft and chewy inside and has a nice crunchy crust, I took a chance to play with it and luckily the bread came pretty good. I mimic how the French bread was baked by spraying the dough before placing in the oven with lots of water. Since I do not have the French bread/baguette bread pan, the bread was a little flat, but not bad…the crust was crunchy and the bread had a nice texture with holes in it. My next project is to get a French bread or baguette pan Ingredients: ¾ cup of water 2 cups bread flour 1 tablespoon sugar 1 teaspoon salt ½ tablespoon gluten 1 ½ teaspoon yeast Method I use my Zojirushi Home Bakery, the mini one, which holds approximately 1 lb. Place the water first at the bottom of the bucket and add the dry ingredients. Select the French bread setting, and remove the dough after the second rise by placing in a floury surface. Divide the dough in two pieces, open the dough into a rectangular shape and roll until the shape and size is secured. Cover the dough with an oiled clear film and leave in a warm place for approximately 1 hour or until the dough is double of the original size. Just before placing the dough in the oven make small cuts and spray the dough with lots of water. Bake in pre-heated oven for approximately 15 to 20 minutes at 450F. Thank you for stopping by Simple Recipes and have a great week! Sweet Mochi Bread To celebrate the Chinese New Year, I decided to make an Asian treat that looks somehow festive. I personally like everything that is made with glutinous rice. The texture can be described with only one word “chewy”, so if you like chewy texture, you will be pleased with this kind of bread which consistency sits between the conventional mochi (totally chewy) and bread (yeast). This is sure a very simple recipe for such a “cute” treat. Once steamed, these buns can be left at room temperature for up to 2 days, but if you prefer, you can store it in the refrigerator and warm them slightly again before serving. For this recipe, I used the bread machine, but it can easily be done without the help of it. This recipe was adapted from Yochana. Ingredients: Sponge dough 1 tsp yeast 1 cup plain flour 1/3 cup water Main dough ¼ cup plain flour ¾ cup glutinous flour ¼ to 1/3 cup water ¼ cup sugar 3 to 4 drops of red coloring liquid Method: Mix all the ingredients for sponge dough, cover and leave at room temperature overnight. In the bread machine bucket, add all the ingredients from the main dough and the sponge dough. Set the machine to kneading setting. Knead the dough until soft. Remove from the bucket and place the dough in a bowl and let it proof until triple its original size. Rub the palm of your hands with a little vegetable oil and make small balls and place into the mini muffin cups. Top each bun with dry cranberry. Leave to proof until double its size. Place the buns into a steamer over medium heat for approximately 15 minutes. Remove from the steamer and let it cool. Yield approximately 24 mini buns. Did you know that glutinous flour or mochiko is made from sweet rice or glutinous rice? It is very popular in Asian dishes. Since this flour comes from rice, it is gluten free. Thank you for stopping by Simple Recipes and have a great week! Golden Raisin Bread This bread is very easy and simple to make. It is great just fresh out of the oven or later as a toast. I used the water roux method for the dough, it can be substitute with any sweet dough. The bread is pretty tasty, considering that the only butter in the bread is in the dough. The sweet golden raisins sure add a lot of sweetness to the bread. I used the Zojirushi bread machine to do all the work and added the raisins after all the kneading was done. Ingredients: Water roux or Tangzhong 75 ml of water 15 g of bread flour Dough 2 cups bread flour ¾ teaspoon salt 1½ tablespoon sugar 1 tablespoon dry milk 1½ tablespoon butter 1½ teaspoon dry yeast 1 large egg and complete to 100 ml with water 2/3 cup golden raisin Method: Water roux Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm. Dough Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline. I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky. Remove from the bread machine if you are using one to knead the dough and manually add the raisins. Knead until all the raisins are incorporated to the dough. Let the dough rise for approximately 2 hours in a cover container or until it double its initial volume. Punch down, knead the dough and form into a ball shape. Then split the dough into 6 little balls and with a roller open the dough and rolled it like a Swiss roll, flat it again and roll it again. Place the rolls into a bread pan and let is rise until the size has double. Bake in a hot oven for approximately 20 minutes at 350F. Serve warm or cold. The bread will be still very soft up to 3 days. I hope you enjoy this simple recipe for a tasty and cottony bread. Thank you for stopping by Simple Recipes! Cinnamon Rolls in Cups These cinnamon rolls come in cups…it is easy and less messy to serve. I used the water-roux method for the dough, therefore the bun is very soft and together with the crunchiness of the walnut, the sweetness of raisins…all this together blended with a layer of cinnamon…is absolutely delicious. Not to mention when these buns are in the oven, the whole house just smell SO good. These buns can be stores in the freezer. To serve, warm them in the microwave. Ingredients: Water roux or Tangzhong 75 ml of water 15 g of bread flour Dough 2 cups bread flour ¾ teaspoon salt 1½ tablespoon sugar 2 tablespoon butter 1½ teaspoon dry yeast 1 large egg and complete to 100 ml with heavy cream 1 tablespoon cinnamon 1 ½ tablespoon sugar 1/3 cup raisins 1/3 cup chopped walnut Method: Water roux Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm. Dough Add the water roux and all the dough ingredients to the mixer, knead for approximately 15 minutes, the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 to 3 hours in a cover container or until it double its initial volume. Assembly Punch down, knead the dough and roll into a rectangular shape of approximately 13 x 9 inches. Spread the cinnamon, the sugar, walnut and raisins. Roll it and cut into 12 pieces. Place them in a standard size cupcake pan. Cover the buns with saran wrap film and let rise until double in size. Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown. Serve warm. Hope you enjoy this recipe and have a wonderful week! Thank you for stopping by Simple Recipes! Mochi Bacon Cheese Balls A while ago, I posted a recipe for “mochi cheese balls”, which uses only Parmesan cheese. I adapted the previous recipe by adding Muenster cheese, which give the cheese balls more color and a softer texture due to the melted Muenster cheese. Moreover, bacon bites were added, so you can imagine the taste of these cheese balls. This is a very easy and simple recipe, whenever you want to enjoy a tasty snack or complement a meal, just place these frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 275F and you are ready to receive compliments. Ingredients: 1 ½ cup tapioca flour 1 ½ cup glutinous rice flour 4 eggs 1 cup water ½ cup vegetable oil 1 ½ teaspoon salt 1 ½ cup chopped Muenster cheese ½ cup Parmesan cheese ¾ cup homemade bacon bits Method: In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs, the Muenster cheese and the Parmesan cheese until a dough is formed. Add the bacon bits (check the recipe here) and mix until the bacon is well incorporated to the dough. Make small balls (you can freeze at this point if you desire), bake for 20 to 25 minutes at 275F. Serve warm. Makes approximately 50 to 60 cheese balls.
Load more

Recommended publications
  • The Japan News / Recipe
    Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century.
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • AAPI Recipe Book 2021 FINAL.Indd
    ASIANAAPI AMERICAN PACIFIC ISLANDER EMPLOYEE ENGAGEMENT GROUP Coo kboo k Hon or ing AAPI mon th with deliciou s foo d that cr osses cultur es May 2021 COOKBOOK COOKBOOK A Message r D&I Cncil Cha Dear DTRA Teammates, When the members of the Asian American and Pacific Islander (AAPI) Employee Resource Group (ERG) approached me to provide the introduction for the first-ever DTRA Asian American and Pacific Islander Cookbook, I was honored and thrilled to contribute in a meaningful way. Much of Asian and Pacific cultures and traditions are centered around the delicious cuisine, and we are more than happy to share Brig Gen John R. Edwards our special and coveted “secret” family Director, Nuclear Enterprise recipes with you. This year’s theme of “Advancing Leaders through Purpose-Driven Service” fits in perfectly with our plans to serve all the amazing civilian, military, and contractors that comprise the DTRA workforce by providing you with this very special AAPI Cookbook. For the past two months we have solicited all DTRA employees to contribute their favorite Asian and Pacific recipes, so these special recipes not only represent your AAPI ERG, this is a compilation of all of your efforts. Many of you shared personal stories behind the recipes, showcasing a special relative, a time-honored family tradition, or how you served in the Asian-Pacific region and learned about the local foods during your military or civilian assignments overseas. This is a wonderful conglomeration of love, teamwork, and celebrating our diverse cultures. I hope you will enjoy these stories and give the recipes a try.
    [Show full text]
  • Bacon Chive Cheese Balls,Chicken, Corn and Tofu Soup,Pumpkin
    Bacon Chive Cheese Balls This is another version of the Brazilian cheese balls or “pão de queijo”, and of course has an Asian twist since glutinous flour is added to the tapioca flour in order to give a softer and slightly chewy texture. Since the combination of green onion or chives and bacon is so good in biscuits, I thought why not adding these into the original cheese balls…so this new version of pão de queijo was born. These little treats are great because they can be made in advance and kept frozen until you are ready to serve. Just pop these at a preheated oven and they are ready in no time. I have these (all kind of versions) in my freezer year around and some of our friends always request when they come to see us…and sometimes I have the feeling that they are visiting us so they can have some of these cheese balls. I made 3 kinds, plain, bacon and chive with bacon…so it is up to you…but I must admit that after tasting the chives with bacon, the plain ones tasted pretty plain. Ingredients: 4 cups tapioca flour 1 cup glutinous flour 6 eggs 2/3 cup vegetable oil (sunflower, canola or corn) 1 ½ cups water 1 ½ teaspoons salt 1 cup parmesan cheese 12 oz munster cheese (can be substituted by parmesan cheese) 1 small bunch chive chopped finely and sauté in ½ tablespoon oil until golden and fragrant. I used the ones that I have grown in pots, you can do that too, please check Growing Green Onions.
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 3 October 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food THE JAPANESE TABLE 4 CLOSE-UP JAPAN: Kaitenzushi — Japanese Noodles 5 JAPANESE STYLE: Soba Chopsticks for Cooking by Ayao Okumura TASTY TRAVEL: Yokosuka Kaigun Curry Japanese cuisine includes many different types of noodles, each — with its own history and traditions. In this third installment in 6 our series about the diversity of Japanese noodles, we take a look at MORE ABOUT JAPANESE COOKING: soba buckwheat noodles. Soba, Walnut and Watercress Salad Deep-Fried Stuffed Eggplant with Somen in Tsuyu — 8 KIKKOMAN TODAY: KFI 45th Anniversary and U.S.-Japan Food Distribution Symposium/Wisconsin-U.S.-Japan Economic Development Conference Japanese Noodles Soba Soba, or buckwheat, originated appearance of soba noodles is who were predominantly wealthy in central Asia and was brought dated 1574, mentioning soba as locals, members of the literati or to Japan sometime between being made at the Joshoji temple, those from the samurai class. The 1500-500 BCE. Rice grown in located in the Kiso district of the second was in tsuji-uri: these were paddies became prevalent in Japan Shinshu region (present-day shanty-like stalls that sold soba following this time, but soba Nagano Prefecture). By the early wherever people gathered—near continued to be cultivated mainly seventeenth century, soba had been temples, at river or canal docks for food in impoverished rural introduced in Edo (today’s Tokyo), and at construction sites. These areas, where rice could not be and there it fl ourished as never stalls were stocked with dishes of grown: poor farmers subsisted on before.
    [Show full text]
  • Rediscover Blanquette De Veau
    WINTER 2015 Rediscover Blanquette de Veau make the swap with ingredient substitutions discover the science of cooking as an R&D chef get inspired by the cuisine of Bulgaria sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 18 Ingredient Substitutions ISSUE American Culinary Federation, Inc. With food allergies becoming more common, • reducing food waste Editor-in-Chief finding substitutions for everyday ingredients can • Hawaiian cuisine Jessica Ward be a challenge for chefs. Here’s where to start. • social-good chef Senior Editor Kay Orde 24 Hybrid Desserts Combining two desserts into one takes pastry Graphic Designer know-how. David Ristau Contributing Editors 30 Research and Rob Benes Suzanne Hall Development Chef Ethel Hammer Chefs with an interest in science can Amelia Levin find a rewarding career in R&D. 18 24 30 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 departments (800) 624-9458 [email protected] 4 President’s Message Subscribe to Sizzle: ACF president Thomas Macrina, CEC, CCA, AAC, talks about different careers www.acfchefs.org/sizzle available for chefs. For information about ACF certification and membership, 6 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Gain insight into a day of a three-month stagier at The French Laundry. facebook.com/ACFChefs @acfchefs 12 Classical V. Modern Discover how to make blanquette de veau two ways. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), Winter Volume 12, Number 4, is owned by the American 36 By Degrees Culinary Federation, Inc., 180 Center Place Way, St.
    [Show full text]
  • P E R S P E C T I V
    PERSPECTIVES A CROSS-CULTURE JOURNEY IN TASTE TUNA 1 TARTARE Chef Ricardo Sanz .06 HEIRLOOM TOMATO 2 SALAD Chef Nick Martinez .10 WARM LOBSTER TACO WITH 3 YELLOW SALSA Chef Dean Fearing .14 CURED SQUID WITH CHICKEN 4 AND CAVIAR Chefs Hermanos Torres .18 CHAWANMUSHI WITH 5 TRUFFLE OIL Chef Jun Sakamoto .22 > SPICY MISO SALMON WITH BROCCOLI RICE Chef Reuben Riffel CONTENTS 6 .26 CHILLED DAN DAN 7 UDON NOODLES Chef Matsuo Nagasaka .30 YOUNG GOOSE WITH > 8 SAUERKRAUT Chef Zdene k Pohlreich .34 HALO HALO 9 MY WAY Chef Mark Singson .38 CHOCOLATE 10 TART Chef Emily Roux .42 Introduction by Nyesha J. Arrington Recipes embody both the spirit of the chef’s techniques, cuisines and traditions with which we journey and the data he or she has collected along come into contact. The result, what we call hybrid CULINARY PERSPECTIVES VOL . 2 the way. This data is gathered and refined through cuisine or fusion cuisine, is the natural progression a series of trials by which the intangible thoughts of of food history. Hybridization doesn’t mean simply the creator are brought to the plates and bellies of two cuisines on one plate. Rather it is the conver- the people. Constructing a dish embodies the story sation between the two. This can take the form of of ingredients, technique, and culinary history. From using the technique of one with the ingredient of the a cultural standpoint, food can be seen therefore as other, or vice versa. Often it is more complex and a time machine into the past, into the present, and nuanced than a simple substitution.
    [Show full text]
  • Laboratory Procedures for Basic Applied Biochemistry
    Laboratory Procedures for Basic Applied Biochemistry Andre Masella December 24, 2020 { fdd96f8f4523aaa4f53c9b76b16fbbd49f30e76c ii Contents Contents iii Introduction v Welcome..................................................... v Preparation . v Conversion Hints . v Cooking Charts . vi Sugar Cooking . vi Meat Cooking . vi Barbecue Cooking . vii Cream Types . vii Aromatic Combinations . viii FatTypes................................................. ix Flour Types . xi Potato Types . xi Pastry Methods . xii Yeast Types . xv General Tips . xv Toasting Nuts . xvii Pseudo-frying . xvii 1 Beef 1 Braised Stew Template . 1 Brazilian Beef . 2 Hearty Beef Goulash . 2 Jumbo Shells with Beef Filling ........................................ 3 Kari-Kari . 3 Meatballs . 4 Meatloaf . 4 Polpeton¨ewith Zucchini . 5 Prime Rib Roast . 5 Rosto Morto . 5 iii iv Contents 2 Bread 7 Banana Bread . 7 Basic Whole Wheat Bread . 8 Beer Rye Bread . 8 Buttermilk Biscuits . 9 Calzone . 9 Calzone with Raisins . 10 Cornbread . 10 Cornbread Drop Biscuits . 11 Croissants . 11 Easter Babka . 12 Folar....................................................... 13 Fresini . 13 Hot Cross Buns . 14 Irish Soda Bread . 14 Japanese-style Sweet Buns . 15 Missy Tilly's Bread . 15 Nan Bread . 16 Pain `al'ancienne . 16 Pett'le ..................................................... 17 Pita Bread . 17 Pumpkin Bread . 18 Rhubarb Bread ................................................ 18 Blueberry Scones . 19 Shortbread Biscuits .............................................. 19 Soft Pretzel Recipe
    [Show full text]
  • • Wholesome Food That Cooks in Minutes / Des Aliments Nourrissants, Cuits En Quelques Minutes • Family Farm Organically Grow
    Ancient Fast Food / Du prêt-à-manger ancestral Traditional Art / Un art ancestral Organic Soba / Soba biologique Walking through any neighborhood in Japan you may SOBAYA Noodles are made by the traditional 70% Organic Spring Wheat, 30% Organic Whole Buckwheat, Sea Salt / 70% de blé de printemps biologique, 30% de sarrasin entier biologique, sel de mer find a tiny shop filled with enticing aromas, bustling ‘roll and cut’ method. The grain is freshly ground for Japanese for buckwheat, ‘Soba’ is also the word used to describe this traditional noodle made by with people who rush in hungry and leave happily each small batch run. The flour is slowly kneaded blending buckwheat with spring wheat. / Soba, le nom japonais du sarrasin, est aussi utilisé pour nourished. This is the sobaya, a simple restaurant that with pure water and a bit of EDEN® Sea Salt. When décrire cette nouille traditionnelle confectionnée en combinant le sarrasin et le blé de printemps. serves hearty noodle dishes. These noodles are part of ready the dough is rolled out and folded onto itself Organic Kamut® Soba / Soba de Kamut biologique Japan’s traditional staple fare. SOBAYA Soba, Udon eight times, then cut to length. The long strands of 80% Organic Kamut Wheat, 20% Organic Whole Buckwheat, Sea Salt / ® 80% de blé Kamut biologique, 20% de sarrasin entier biologique, sel de mer and Somen traditional noodles bring the artisan noodles are lifted onto racks and moved into the Traditional pasta with an uncommon twist: Kamut, non-hybridized grain with large golden craftsmanship and wholesome goodness of the sobaya drying room.
    [Show full text]
  • 04/30/2017 Daily Program Listing II 03/19/2017 Page 1 of 117
    Daily Program Listing II 43.1 Date: 03/19/2017 04/01/2017 - 04/30/2017 Page 1 of 117 Sat, Apr 01, 2017 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 NHK Newsline APTEX (S) (CC) N/A #7261 00:30:00 Global 3000 WNVC (S) (CC) N/A #912H 01:00:00 Song of the Mountains NETA (S) (CC) N/A #1107H Mayberry Deputy, David Browning/Dry Hill Dragger 02:00:00 Woodsongs NETA (S) (CC) N/A #1901H Sweet Honey in the Rock SWEET HONEY IN THE ROCK are Grammy winning folk and civil rights legends who express their history as African-American women through a capella song, dance, and even sign language. While there is no doubt the uniqueness of Sweet Honey is the message, her musical sound is what attracts first-time listeners. Described in the magazine High Fidelity as "breathtaking excursions into harmony singing" and "neck-hair raising" in Downbeat, one is startled at the many musical guises through which the message may appear. WoodSongs is proud to present this Special Event Broadcast from this legacy ensemble as they perform songs from their latest album 'LoveInEvolution'. WoodSongs Kids: Students of Lexington's SCAPA Vocals will be performing the civil rights anthem "We Shall Overcome". 03:00:00 Film School Shorts NETA (S) (CC) N/A #309H It's in the Blood Lambing Season (Columbia University) - Determined to meet the father who left her before she was born, a woman travels to Ireland, hoping it will help her understand his decision. Directed by Jeannie Donohoe.
    [Show full text]
  • 10/31/2017 Daily Program Listing II 09/06/2017 Page 1 of 122 Start Title Sun, Oct 01, 2017 Subtitle Ster
    Daily Program Listing II 43.1 Date: 09/06/2017 10/01/2017 - 10/31/2017 Page 1 of 122 Sun, Oct 01, 2017 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 Closer to Truth EPS (S) (CC) N/A #1513H Is Consciousness Ultimate Reality? Some say that consciousness is the only true reality-that everything else, including the universe, comes from consciousness. If so, how would consciousness relate to the world? 00:30:00 American Forum NETA (S) (CC) N/A #303H Watergate Redux? New York Times' MATTHEW ROSENBERG and Politico's VERA BERGENGRUEN on the new age of White House investigative reporting and the Trump scandals. 01:00:00 Infinity Hall Live APTEX (S) (CC) N/A #102H Wilson Phillips Wilson Phillips, one of the biggest selling all-female groups in music history hits the Infinity Hall stage for an unforgettable night of nostalgia and chart-topping songs. The group, made up of Chynna Phillips, Wendy Wilson and Carnie Wilson, first reached the top of the Billboard charts in 1991 and have seen a resurgence in the past year with their appearance in the hit film Bridesmaids and their new reality series, Wilson Phillips: Still Holding On. Another reason for their return to center stage? They have a hit record! Their new CD, Dedicated, - which has topped the Amazon contemporary pop vocal charts - is a tribute to the music of their iconic parents; Chynna is the daughter of Michelle and John Phillips of the Mamas and the Papas and Wendy and Carnie are the daughters of the Beach Boys' Brian Wilson.
    [Show full text]
  • Miso Marinated Chicken,Curry Chicken with Udon,Chia Asian
    Miso Marinated Chicken I had a wonderful week in one of my favorite place…Cancun, as a matter of fact we go to the same place at least once a year…especially when I feel the need to unwind… After spending so many days without any cooking I had to start slowly…to avoid any “shock”. This is a very simple recipe for a chicken marinate…the flavor of the white miso is delicate and not overwhelming. This marinate sure brings the grilled chicken to a different level. It is easy and works great when served with a side of green salad. If you do not have your grill set, you can always pan fry on the stove. Ingredients: 4 to 6 deboned and skinless chicken thigh 1 tablespoon white miso diluted in 2 tablespoon water 1 teaspoon sugar 1 teaspoon finely grated fresh ginger ½ tablespoon chili oil 1 tablespoon cooking wine Method: Mix all the ingredients together except for the chicken and make a sauce. Cover the chicken thighs with the sauce and set in the refrigerator for a couple of hours. Place in a grill until fully cooked. Serve hot or warm. If you enjoy this simple recipe for Miso Marinated Chicken, you might want to check on Miso Marinated Scallops or Speedy Miso Salmon. Did you know that miso is produced by the fermentation of soy? Moreover, it can be a product of fermentation of rice, wheat, hemp, buckwheat, barley or as well as the combination of many grains. Thank you for stopping by Simple Recipes [Dot] Me and have a great week! Curry Chicken with Udon This is one of my husband favorite dishes…he claims that he could eat this curry everyday…I still have to test this statement.
    [Show full text]