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Drinks and Cocktails guides and resources

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Make fun summer cocktails by using fresh fruits like watermelon and passion fruit in your drinks. Elayne Duff, our mixologist shows how to make a personal fa…
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Question by amy l: what is a cocktail dress?
i’m going to this party and the dress code is cocktail dresses. i have a lot of dresses that i go out for nightclubbing and stuff that are kinda dressy. and i’ve heard that cocktail dresses are less formal then a formal dress, like semi-formal. so would the kinda dressy dresses i got be classed as cocktail dresses?

Best answer:

Answer by Girl Sailor
Cocktail dresses are cute, a little bit revealing and very, very flirty.

Have a look at the following link, I simply looked for “cocktail dress” in Google Images.

The idea is to have fun with it and most importantly, look *gorgeous*.

Have fun and happy hunting. x

Add your own answer in the comments!

Jumbo Stuffed Animal
The jumbo stuffed animal is a soft toy that reveals more about its owner and who they are than any toy manufacturer or adult could ever hope to do. Since it’s true that most people in the world are always taught to strive as big as they can (and many of them do), we’re lucky there are at least a handful of individualists who visualize, design, and build in a scale that has brought us the jumbo stuffed animal. These dreamers have dared to achieve greatness by thinking even bigger than big. We should be thankful for these renegades, these pioneers if you will, who march to the beat of their own drum very frequently the drum that is a jumbo stuffed animal!

A jumbo stuffed animal is simply a celebration of all soft toys great and small. It’s the real animal come to life, an evolution of stuffed animals from when the first teddy bear was designed in 1902.
Some might argue that the teddy bear might never have come to fruition had it not been for the creator Margarete Steiff’s nephew Richard, who was the one that perfected the design of the bear and whose work was imitated by other manufacturers around the world.

Richard’s Steiff primary role in the Steiff company was to design and develop new toy lines. A recent art school graduate in Stuttgart, Germany, he was fascinated by the possibilities of a soft toy bear from his beginnings at the company. He spent many hours trying to design one that would be attractive to children. To this end, he made numerous sketches of bears in Stuttgart Zoo, circuses and animal shows. His early models, in fact, were far too realistic, frightening rather than reassuring the young people for whom they were intended. After some trial runs bears on all fours that could be ridden or pulled and bears that stood upright on their hind legs in 1902, Richard designed a series of string-jointed movable animals which included the bear. It was the first such toy in the world.

That first Steiff teddy bear, known as Bar 55 PB (bear 22in (55cm), Plusch (plush) and Beweglich (movable)), forever changed the world of soft toys and so the jumbo stuffed animal was born albeit many years later.

Angeline Hope is a collector of jumbo stuffed animal toys. You can view a selection of jumbo stuffed animal toys at MyBigPlush.

Free Anime

A few nice mix drinks images I found:

Apfel Strudel and Thatchers Roof 8475
mix drinks
Image by Thorbard
The experience of being served intricate cocktails with a backdrop of loud live music seems to me to make the cost of the drinks excellent value.

The Apfel Strudel (front right) is a fruity mix with vanilla and cinnamon flavours that tastes just like apple strudel, while the Thatchers Roof is less refined, featuring autumn berries and a hint of tequila.

Sweet Potato Vine, Fibrous Begonias, Impatiens
mix drinks
Image by bill barber
From my set entitled “Potato Vine”…
In my collection entitled “The Garden”…

From Wikipedia, the free encyclopedia
The sweet potato (Ipomoea batatas) is a dicotyledonous plant which belongs to the family Convolvulaceae. Amongst the approximately 50 genera and more than 1000 species of this family, only I. batatas is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable (Purseglove, 1991; Woolfe, 1992). The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato (Solanum tuberosum). It is commonly called a yam in parts of North America, although they are only very distantly related to the other plant widely known as yams) (in the Dioscoreaceae family), which is native to Africa and Asia.

The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants.

This plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between red, purple, brown and white. Its flesh ranges from white through yellow, orange, and purple.

Sweet potatoes are native to the tropical parts of the South America, and were domesticated there at least 5000 years ago.[1] They spread very early throughout the region, including the Caribbean. They were also known before western exploration in Polynesia. How exactly they arrived there is a subject of ongoing research and discussion of various hypotheses involving archaeological, linguistic and genetic evidence.
Austin (1988) postulated that the centre of origin of I. batatas was between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela. The ‘cultigen’ had mostly likely been spread by local people to South America by 2500 BC. Zhang et al. (1998) provided strong supporting evidence that the geographical zone postulated by Austin is the primary centre of diversity. The much lower molecular diversity found in Peru-Ecuador suggests that this region be considered as secondary centre of sweet potato diversity.

Sweet potatoes are now cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth.
According to the Food and Agriculture Organization (FAO]) statistics world production in 2004 was 127,000,000 tons.[2] The majority comes from China with a production of 105,000,000 tonnes from 49,000 km². About half of the Chinese crop is used for livestock feed.[1]
Per-capita production is greatest in countries where sweet potatoes are a staple of human consumption, led by the Solomon Islands at 160 kg per person per year, Burundi at 130 kg and Uganda at 100 kg.

In New Zealand, sweet potato is known by its M?ori name, k?mara. It was a staple food for M?ori before European contact. Today, it is still very popular, although less popular than regular potatoes. There are about 85 commercial k?mara growers, with 1,220 hectares producing 20,000 tonnes of k?mara annually.

In the U.S., North Carolina, the leading state in sweet potato production, provided 38.5% of the 2007 U.S. production of sweet potatoes. California, Louisiana, and Mississippi compete closely with each other in production. Louisiana has been a long-time major producer, once second only to North Carolina, and closely followed by California until the latter began surpassing it in 2002. In 2007, California produced 23%, Louisiana 15.9%, and Mississippi 19% of the U.S. total.

Opelousas, Louisiana’s Yambilee has been celebrated every October since 1946. The Frenchmen who established the first settlement at Opelousas in 1760 discovered the native Attakapas, Alabama, Choctaw, and Opelousas Indian Tribes eating sweet potatoes. The sweet potato became a favorite food item of the French and Spanish settlers and thus continued a long history of cultivation in Louisiana.

Mississippi is also a major sweet potato producing state, with about 150 farmers presently growing sweet potatoes on approximately 8,200 acres (33 km2) and contributing million dollars to the state’s economy. Mississippi’s top five sweet potato producing counties are Calhoun, Chickasaw, Pontotoc, Yalobusha, and Panola. The National Sweet Potato Festival is held annually the entire first week in November in Vardaman (Calhoun County), which proclaims itself as "The Sweet Potato Capital".
The town of Benton, Kentucky celebrates the sweet potato annually with its Tater Day Festival on the first Monday of April. The town of Gleason, Tennessee celebrates the sweet potato on Labor Day weekend with its Tater Town Special.

The plant does not enjoy frost. It grows best at an average temperature of 24 °C (75 °F), abundant sunshine and warm nights. Annual rainfalls of 750-1000 mm are considered most suitable, with a minimum of 500 mm in the growing season. The crop is sensitive to drought at the tuber initiation stage 50-60 days after planting and is not tolerant to water-logging, as it may cause tuber rots and reduce growth of storage roots if aeration is poor (Ahn, 1993).

Depending on the cultivar and conditions, tuberous roots mature in two to nine months. With care, early-maturing cultivars can be grown as an annual summer crop in temperate areas, such as the northern United States. Sweet potatoes rarely flower when the daylight is longer than 11 hours, as is normal outside of the tropics. They are mostly propagated by stem or root cuttings or by adventitious roots called "slips" that grow out from the tuberous roots during storage. True seeds are used for breeding only.

Under optimal conditions of 85 to 90 % relative humidity at 13 to 16 °C (55 to 61 °F), sweet potatoes can keep for six months. Colder temperatures injure the roots.
They grow well in many farming conditions and have few natural enemies; pesticides are rarely needed. Sweet potatoes are grown on a variety of soils, but well-drained light and medium textured soils with a pH range of 4.5-7.0 are more favourable for the plant (Woolfe, 1992; Ahn, 1993). They can be grown in poor soils with little fertilizer. However, sweet potatoes are very sensitive to aluminium toxicity and will die about 6 weeks after planting if lime is not applied at planting in this type of soil (Woolfe, 1992). Because they are sown by vine cuttings rather than seeds, sweet potatoes are relatively easy to plant. Because the rapidly growing vines shade out weeds, little weeding is needed, and farmers can devote time to other crops. In the tropics the crop can be maintained in the ground and harvested as needed for market or home consumption. In temperate regions sweet potatoes are most often grown on larger farms and are harvested before frosts set in.

China is the largest grower of sweet potatoes; providing about 80% of the world’s supply, 130 million tons were produced in one year (in 1990; about half that of common potatoes). Historically, most of China’s sweet potatoes were grown for human consumption, but now most (60%) are grown to feed pigs. The rest are grown for human food and for other products. Some are grown for export, mainly to Japan. China grows over 100 varieties of sweet potato.

After introduction there, sweet potatoes very early became popular in the islands of the Pacific Ocean, from Japan to Polynesia. One reason is that they were a reliable crop in cases of crop failure of other staple foods due to typhoon flooding. They are featured in many favorite dishes in Japan, Taiwan, the Philippines, and other island nations. Indonesia, Vietnam, India, and some other Asian countries are also large sweet potato growers. Uganda (the third largest grower after Indonesia), Rwanda, and some other African countries also grow a large crop which is an important part of their peoples’ diets. North and South America, the original home of the sweet potato, together grow less than three percent of the world’s supply. Europe has only a very small sweet potato production, mostly in Portugal. In the Caribbean, a variety of the sweet potato called the boniato is very popular. The flesh of the boniato is cream-colored, unlike the more popular orange hue seen in other varieties. Boniatos are not as sweet and moist as other sweet potatoes, but many people prefer their fluffier consistency and more delicate flavor. Boniatos have been grown throughout the subtropical world for centuries, but became an important commercial crop in Florida in recent years.

Sweet potatoes were an important part of the diet in the United States for most of its history, especially in the Southeast. From the middle of the 20th century, however, they have become less popular. The average per capita consumption of sweet potatoes in the United States is only about 1.5-2 kg (4 lbs) per year, down from 13 kg (31 lb) in 1920. Southerner Kent Wrench writes: "The Sweet Potato became associated with hard times in the minds of our ancestors and when they became affluent enough to change their menu, the potato was served less often." New Zealanders grow enough k?mara to provide each person with 7kg (15.4 lbs) per year, and also import substantially more than this from China.

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6.

In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC)

Sweet potato varieties with dark orange flesh have more beta carotene than those with light colored flesh and their increased cultivation is being encouraged in Africa where Vitamin A deficiency is a serious health problem. Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance. Some Americans, including television personality Oprah Winfrey, are advocating increased consumption of sweet potatoes both for their health benefits and because of their importance in traditional Southern cuisine.

The roots are most frequently boiled, fried, or baked. They can also be processed to make starch and a partial flour substitute. Industrial uses include the production of starch and industrial alcohol.

Although the leaves and shoots are also edible, the starchy tuberous roots are by far the most important product. In some tropical areas, they are a staple food-crop.
"Amukeke" (sun dried slices of storage roots) and "Inginyo" (sun dried crushed storage roots) are a staple food for people in north-eastern Uganda (Abidin, 2004). Amukeke is mainly for breakfast, eaten with peanut sauce. People generally eat this food while they are drinking a cup of tea in the morning, around 10 am. Inginyo will be mixed with cassava flour and tamarind, to make food called "atapa". People eat "atapa" with smoked fish cooked in peanut sauce or with dried cowpea leaves cooked in peanut sauce.

Candied sweet potatoes are a side dish consisting mainly of sweet potatoes prepared with brown sugar, marshmallows, maple syrup, molasses, or other sweet ingredients. Often served on American Thanksgiving, this dish represents traditional American cooking and indigenous food.
Sweet potato pie is also a traditional favorite dish in southern U.S. cuisine.

Baked sweet potatoes are sometimes offered in restaurants as an alternative to baked potatoes. They are often topped with brown sugar and butter. In Dominican Republic sweet potato is enjoyed for breakfast. In China sweet potatoes are often baked in a large iron drum and sold as street food during winter. [8]

Sweet potato fries or chips are another common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes.

Sweet potato leaves are a common side dish in Taiwanese cuisine, often boiled with garlic and vegetable oil and dashed with salt before serving. They are commonly found at bento (POJ: pi?n-tong) restaurants, as well as dishes featuring the sweet potato root.
The young leaves and vine tips of sweet potato leaves are widely consumed as a vegetable in West African countries (Guinea, Sierra Leone and Liberia for example), as well as in northeastern Uganda, East Africa (Abidin, 2004). According to FAO leaflet No. 13 – 1990, sweet potato leaves and shoots are a good source of vitamins A, C, and B2 (Riboflavin), and according to research done by A. KHACHATRYAN, are an excellent source of lutein.

Steamed/Boiled chunks, for a simple and healthy snack, chunks of sweet potato may be boiled in water or cooked in the microwave.

Sweet Potato Butter can be cooked into a gourmet spread.
In Northeastern Chinese cuisine. sweet potatoes are often cut into chunks and fried before drench into a pan of boiling syrup.

Japanese cuisine: Boiled sweet potato is the most common way to eat it at home. Also, the use in vegetable tempura is common. Yaki-imo (roasted sweeted potato) is a delicacy in winter, sold by hawkers. Daigaku-imo is a baked sweet potato dessert. In imo-gohan, slices or small blocks of sweet potato are cooked in rice. It is also served in nimono or nitsuke, boiled and typically flavoured with soy sauce, mirin and dashi. Because it is sweet and starchy, it is used in imo-kinton and some other wagashi (Japanese sweets). Sh?ch?, a Japanese spirit normally made from the fermentation of rice, can also be made from sweet potato, in which case it is called imo-j?ch?.

In New Zealand, M?ori traditionally cooked their k?mara in h?ngi (earth ovens). Rocks were placed on a fire in a large hole. When the fire died out, k?mara and other food was wrapped in leaves and placed on the hot rocks, then covered with earth. The k?mara was dug up again several hours later. The resulting food was very soft and tender, as though steamed.

In Korean cuisine, sweet potato starch is used to produce dangmyeon (cellophane noodles). Sweet potatoes are also boiled, steamed or roasted, and young stems are eaten as namul.

In South America, the juice of red sweet potatoes is combined with lime juice to make a dye for cloth. By varying the proportions of the juices, every shade from pink to purple to black can be obtained. (Verrill p. 47)

All parts of the plant are used for animal fodder.

Sweet potatoes or camotes are often found in Moche ceramics

Several selections are cultivated in gardens as ornamental plants for their attractive foliage, including the dark-leafed cultivars ‘Blackie’ and ‘Ace of Spades’ and the chartreuse-foliaged ‘Margarita’.

Taiwanese companies are making alcohol fuel from sweet potato

?The aerial parts are used as a galactogogue.
?The leaves are used to treat diabetes, hookworm, hemorrhage, and abscesses.
?The tuber is used to treat asthma.

Often called a yam, the sweet potato is not in the Yam family, but that is only the beginning of the confusion (see yams). Nor is the sweet potato closely related to the common potato. The first Europeans to taste sweet potatoes were members of Columbus’ expedition in 1492. Later explorers found many varieties under an assortment of local names, but the name which stayed was the indigenous Taino name of batata. This name was later transferred to the ordinary potato, causing a confusion from which it never recovered. The first record of the name "sweet potato" is found in the Oxford English Dictionary of 1775.

The moist-fleshed, orange cultivars of sweet potato are referred to as sweet potatoes or "yams" in the United States. One explanation of this usage is that Africans brought to America took to calling American sweet potatoes Nyamis, perhaps from the Fulani word nyami (to eat) or the Twi word anyinam, which refers to a true yam.

The Spanish took the Taino name batata directly, and also combined it with the Quechua word for potato, papa, to create the word patata for the common potato. In Mexico, and Central America the sweet potato is called by the Nahuatl-derived name camote. In Peru, the Quechua name for a type of sweet potato is kumar, strikingly similar to the Polynesian name kumara (see below).

In South America, Peruvian sweet potato remnants dating as far back as 8,000 BCE have been found.

Substratum names used in local varieties of English include kumara (from the M?ori word k?mara), as it was the staple food of the native M?ori diet, in Australasia (in NSW it is sometimes spelled as "Kumera", although "sweet potato" is more common in Australia, at least in Victoria). The term is also used in indigenous languages of Melanesia, as well as "peteita". The name camote is used in the Philippines, introduced from Mexico (see above). In the Papua New Guinean language of Tok Pisin is it known as cau cau.

In Hawai?i substratum names are used for the yellow Japanese variety (??, murasaki imo, lit. "purple potato" or ?????, Satsumaimo, "Satsuma potato") and the purple Okinawan variety (??, beni imo, lit. "crimson potato", Ipomoea batatas cv. Ayamurasaki), both of which are commonly available in the marketplace. The local Japanese names are widely recognized, with Satsumaimo “Satsuma potato” used by recent Japanese immigrant families and yamaimo (“mountain potato”) by other groups. (Technically, yamaimo is the proper name in Japanese of the native yam; however, as in English, it is often used to refer to the sweet potato.) However, naming often depends on personal ancestry, with e.g. S?moan ?umala among S?moans, Tagalog kamote among Filipinos (derived from Mexican Spanish camote; see above), and Hawaiian ?uala among Native Hawaiians.

In addition to the Fulani and Twi names which probably are the source of the United States usage "yam", in Kenya "Ngwaci" is the Kikuyu word for sweet potatoes. The Kiswahili word is "viazi tamu", literally sweet potatoes. In Uganda, people call it as potato. Meanwhile, the ‘solanum’ potato is called ‘Irish’ potato.

From my set entitled “Fibrous Begonia”
In my collection entitled “The Garden”…

From Wikipedia, the free encyclopedia
Begonia is a genus in the flowering plant family Begoniaceae. The only other member of the family Begoniaceae is Hillebrandia, a genus with a single species in the Hawaiian Islands. The genus Symbegonia is now included in Begonia. "Begonia" is the common name as well as the generic name for all members of the genus.

With ca. 1500+ species, Begonia is one of the ten largest angiosperm genera. The species are terrestrial (sometimes epiphytic) herbs or undershrubs and occur in subtropical and tropical moist climates, in South and Central America, Africa and southern Asia. Terrestrial species in the wild are commonly upright-stemmed, rhizomatous, or tuberous. The plants are monoecious, with unisexual male and female flowers occurring separately on the same plant, the male containing numerous stamens, the female having a large inferior ovary and two to four branched or twisted stigmas. In most species the fruit is a winged capsule containing numerous minute seeds, although baccate fruits are also known. The leaves, which are often large and variously marked or variegated, are usually asymmetric (unequal-sided).

Because of their sometimes showy flowers of white, pink, scarlet or yellow color and often attractively marked leaves, many species and innumerable hybrids and cultivars are cultivated. The genus is unusual in that species throughout the genus, even those coming from different continents, can frequently be hybridized with each other, and this has led to an enormous number of cultivars. The American Begonia Society classifies begonias into several major groups: cane-like, shrub-like, tuberous, rhizomatous, semperflorens, rex, trailing-scandent, or thick-stemmed. For the most part these groups do not correspond to any formal taxonomic groupings or phylogeny and many species and hybrids have characteristics of more than one group, or fit well into none of them.
The genus name honors Michel Bégon, a French patron of botany.

The different groups of begonias have different cultural requirements but most species come from tropical regions and therefore they and their hybrids require warm temperatures. Most are forest understory plants and require bright shade; few will tolerate full sun, especially in warmer climates. In general, begonias require a well-drained growing medium that is neither constantly wet nor allowed to dry out completely. Many begonias will grow and flower year-round but tuberous begonias usually have a dormant period, during which the tubers can be stored in a cool and dry place.
Begonias of the semperflorens group are frequently grown as bedding plants outdoors. A recent group of hybrids derived from this group is marketed as "Dragonwing Begonias"; they are much larger both in leaf and in flower. Tuberous begonias are frequently used as container plants. Although most Begonia species are tropical or subtropical in origin, the Chinese species B. grandis is hardy to USDA hardiness zone 6 and is commonly known as the "hardy begonia". Most begonias can be grown outdoors year-round in subtropical or tropical climates, but in temperate climates begonias are grown outdoors as annuals, or as house or greenhouse plants.

Most begonias are easily propagated by division or from stem cuttings. In addition, many can be propagated from leaf cuttings or even sections of leaves, particularly the members of the rhizomatous and rex groups.

The cultivar Kimjongilia is a floral emblem of North Korea.

grape & mixed fruit
mix drinks
Image by hirotomo

Question by LOSTfann: Pepsi or Coke?
I love coke personally

Best answer:

Answer by hispanna
I don’t really like either but if I had to pick it would be coke. I find Pepsi to be too sweet for me.

What do you think? Answer below!

Some cool espresso images:

Espresso bij Volders Vier Voldersgracht Delft
Image by Gerard Stolk (vers l’Assomption)
Espresso bij Volders Vier Voldersgracht Delft (van harte aanbevolen!!)

Image by debagel

With the increasing emphasis on people’s health, milk has become of all ages, all levels of people’s eating habits. Students carrying a bag to grow taller, to milk as a Beverages ; Nine to five white-collar workers to beauty beauty, anytime, anywhere with various flavors of yogurt prepared; retirement home for the elderly to supplement calcium, soy milk daily.

Milk Nutrition Ingredients: 100 grams of milk with water 87 g, protein 3.3 g, 4 grams fat, 5 grams carbohydrates, 120 milligrams of calcium, phosphorus 93 mg, 0.2 mg of iron, vitamin A140 international units of vitamin B10.04 mg, vitamin B20.13 mg, niacin 0.2 mg, vitamin C1 mg. 69 kcal for the heat.

Milk is a favorite of the Chinese people Drinks , It is a nutritious food for all ages, in Europe and the United States enjoy “milk plant” in the world. Soybean milk rich in vegetable protein and phospholipids, also contain vitamin B1, B2 and niacin. In addition, milk also contains iron, calcium and minerals, especially calcium it contains, though not, and tofu, but are higher than any other milk, is very suitable for the elderly and infants.

Can drink fresh milk seasons. Spring drink soy milk, nourishing yin, yin and yang; summer drink soy milk, eliminating hot sunstroke, Sheng Jin thirst; winter drink soy milk, dispelling the cold and warm stomach, nourishing tonic. In fact, in addition to the traditional soybean milk, the milk there are many tricks, jujube, Chinese wolfberry, green beans, Lily can become milk ingredients.

Flour Made by the fermentation of bread, it is easy digestion and absorption, made of yogurt, fermented milk has the same effect, so that milk sugar fermentation process, proteins are broken down into about 2O% of small molecules (eg, galactose and lactic acid, small peptides and amino acids etc.). Milk fat content is 3% -5% normally. Fermented milk fatty acids than Raw material Milk increased by 2 times. These changes make yogurt more digestible and absorption of various nutrients to increase the utilization rate. Yogurt made from the fermented milk, in addition to retaining all the nutrients of fresh milk, the lactic acid bacteria during the fermentation process must also produce a variety of human nutrition vitamins, such as VB1, VB2, VB6, VB12 and so on.

Yogurt in general there Probiotics . Probiotics is beneficial to human life and health of a class of physiological intestinal bacteria, such as Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and other lactic acid bacteria. Currently available on the market a wide variety of yogurt products have solidified, and stirred, and there join the different Juice , Sweet and sour, to adapt to each different flavors of juice yoghurt. No matter what kind of yogurt, which contains lactic acid bacteria are common features. The lactic acid bacteria in the intestines of human reproduction will secrete substances that are beneficial to human health, so sour on the human body has more benefits: weight loss, and health care.

1, the highest nutritional value of milk
Fresh milk contains many minerals the body needs, such as calcium, phosphorus, potassium, etc. These children’s development and metabolism plays a significant role.

The lactose-specific for the human body it also has the more important nutritional functions, because the lactose, galactose obtained after degradation for the baby’s mental development is especially important; the other hand, lactose in the human gut and can promote the growth of lactic acid bacteria propagation, thereby facilitating the absorption of calcium and other mineral.

Yogurt are generally high-quality milk by the lactic acid through fermentation, so their nutritional value although slightly inferior to fresh milk, but with the milk on the nutritional differences is not significant.

Finally, soy milk. Compared with milk, soy milk’s protein content with similar, but only the milk of one-third of vitamin B2, vitamin A, C content is zero, although the high iron content, but only calcium milk half.

Second, health effects have equal shares

General, milk contains a variety of active substances for the elimination of foreign bacteria, viruses, repair our body injury, death of tissue cells to maintain a stable internal environment with very large role.

The e-commerce company in China offers quality products such as Small Digital Photo Frame , OLED Screen MP3 Player, and more. For more , please visit

When Jamie Kelly’s middle school launches a Jump-a-thon fundraiser to save its endangered art program, Jamie is intent on winning the competition and final…
Video Rating: 4 / 5


When cooking a beef roast it is important to know that seasoning added to the surface of the meat before roasting will only penetrate the meat a small fraction. Large beef roasts, like beef ribs and rounds usually have mostly fat covering or bone. The reason the seasoning of a beef roast has little effect is because the fat and bones are not commonly eaten. This is why it is important to know two alternative techniques when seasoning a beef roast right before roasting.

1. Marinate the meat or apply seasonings in advance, to give the time for flavors to penetrate.

2. Serve the beef roast with a flavorful sauce, gravy, or jus. The sauce serves as a seasoning and favoring for the meat.

3. Another way to add flavor to beef roasts is to smoke-roast them. The flavor of wood smoke in cooked meats is delicious.

When cooking beef roasts it is also important to roast them fat side up. When you roast them with the fat side up, the fat melts and runs down the sides and provides continuous basting. Also, when cooking a beef roast, it is better to cook the meat on low temperatures. This increases the tenderness in the beef roast.

ROAST RIB OF BEEF with Au Jus/Serves 20 to 25


– 20lb beef rib, roast ready, bone in (average size)
– 8oz Onions
– 4oz Carrots
– 4oz Celery
– 2qt Brown stock
– Salt, to taste
– Pepper, to taste

How To Put It Together

1. Place the meat fat side up in a roasting pan.

2. Use a thermometer and insert it in the center of the roast.

3. Place meat in a preheated 300 degrees F oven. Roast until rare or medium done, as desired, allowing for carryover cooking.

Thermometer readings are, Rare: 120 degrees F, Medium: 130 degrees F. Note: the outer slices will be cooked more than the center. Roasting time will be at least 3 to 4 hours.

4. Remove the meat from the pan and let stand in a warm place 30 minutes before carving.

5. Drain off all but about 3 to 4 oz of the fat from the roasting pan. Try to keep any juices in the pan. Add the mirepoix (onions, carrots, celery) to the pan.

6. Set the pan over high heat and cook until mirepoix is brown and moisture has evaporated, leaving only fat, mirepoix, and browned drippings.

7. Pour off any excess fat.

8. Pour about 1 pt of stock into the roasting pan to deglaze it. Stir over heat until brown drippings are dissolved.

9. Pour the deglazing liquid and mirepoix into a saucepot with the remaining stock. Simmer until mirepoix is soft and liquid is reduced by about one-third.

10. Strain through a china cap lined with cheesecloth. Season to taste with salt and black pepper.

11. When serving, cut down beside the bones to free the meat, and slice the meat across the grain.

12. Serve each slice with Jus.

See the basic procedure for roasting meats and learn more roast beef recipes.