bleach: so the people in the soul society are dead?
when humans in the world of the living die they go to the soul society in the rukon district and there they either discover their soul reaper powers or just live there. when soul reapers or people living in the soul society die they go to the world of the living its basically a cycle kind of like reincarnation
if you dont get what im saying check out this
who does grilling better than a Texan? No one :o)
Lone Star Barbecue Spareribs
You can vary the sauce for the spareribs according to your taste, of course, but you and yours will love it "by the book." The recipe easily doubles if you are feeding more than 4 or 5 people and have a grill or pit to accommodate that much meat. Remember, you are not grilling directly over the coals, so you won't be able to use the entire grill surface.
4 pounds beef or pork spareribs
salt and freshly ground black pepper
4 tablespoons butter
1 medium onion, chopped
5 garlic cloves, minced or put through a garlic press
2 large, ripe tomatoes, chopped
1 6-ounce can tomato paste
1/4 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1/2 cup brown sugar
1 heaping tablespoon Dijon mustard
salt to taste
cayenne pepper to taste
1/2 cup red wine (not the cooking variety)
juice of 1 lemon
You'll be grilling the ribs for about an hour and a half, saucing them during the last 15 minutes. This sauce contains brown sugar and other ingredients that will flame up, so indirect grilling is called for. Start your charcoal or wood or fire up your gas grill. Rub the slab of ribs all over with the olive oil, sprinkle liberally with salt and pepper, and rub it in. Cover and set aside.
Start your sauce: In a large skillet over medium heat, melt the butter. When it begins to bubble, add the onion and garlic and sauté until translucent, about 3 minutes. Add all remaining ingredients, stir and turn heat to medium-low. Cook for 20 to 30 minutes until mixture is somewhat reduced and thickened. Taste the sauce and adjust the seasonings, if you think it necessary.
When your grill is ready, put the ribs, bone side down, in the center of the grill. Make sure that the drippings won't drip directly onto the heat source. Cover the grill and open the vents enough to make sure there's air flow. Grill the ribs for 1 hour, turning at 30 minutes and one hour.
If you need to build up your fire again, add more coals at this point. Be sure to keep the lid closed at all times unless you are tending the ribs or the coals.
About 15 minutes before they are due to be ready, give the ribs a good basting on both sides with the sauce. Bring the sauce back to a gentle boil for a few minutes. When the ribs are done to your liking, take them off the grill and serve immediately with the sauce on the side.
Is there a new Soul Eater season coming out in 2012?
There is some evidence that BONES might be CONSIDERING making a new season. But we're still not sure. It would be a lot of work. Though it would be cool if they did something like FMA Brotherhood. :)
For now, just enjoy the manga. IMO, it's about 1000 times better than the anime.
Where can I download full seasons of Soul Food,Desperate Housewives, OZ and others for free online?
i don't really download any of the shows. I just stream them on OVGuide.com. OVGuide is a guide to thousands of videos online. You should just search for the show/ movie you want on there, and watch it right off your computer!
What is the best way to season poultry? Turkey, cornish hens, whole chickens?
Recipe for Poultry Seasoning
Making your own poultry seasoning allows you to determine the final taste of the spice blend. By starting with a basic recipe, you can refine the amount of spices in the blend to create a poultry seasoning that is suited perfectly to your own tastes. Basic homemade poultry seasoning can be made with herbs and spices found in most kitchens. Since there are no exotic ingredients in the recipe, those herbs and spices that you do not have can be picked up at any grocery store.
Gathering Ingredients and Supplies
1. First off, you will need a bowl to mix the spices in, along with a fork or whisk to blend them. You will also need an airtight container to store the poultry seasoning in, once it is mixed. Clean, empty spice jars with shaker tops are perfect for storing the seasoning. From your spice rack, you'll need to gather rosemary, sage, parsley, marjoram, thyme, celery seed and black pepper. You will also need a set of measuring spoons and a funnel.
Making the Seasoning
2. In the bowl, combine 2 tablespoons each of ground rosemary, ground marjoram, ground thyme and ground sage. Add in 1 teaspoon each of celery seed and dried, ground parsley. Add up to 2 teaspoons of black pepper. Stir or whisk the spices to distribute them evenly. This basic recipe can be halved, doubled or tripled depending upon your needs. If you prefer more of one spice, feel free to add additional amounts of that spice. If you don't like the taste of a spice, you can leave it out altogether. The recipe is very versatile and you can make substitutions as desired. One easy change is to replace the black pepper with lemon pepper.
Using and Storing
3. Poultry seasoning can either be sprinkled or rubbed on the chicken or turkey before cooking. A poultry marinade can be made easily by combining 2 to 3 tablespoons of seasoning with 1/4 cup of lemon juice and 1/4 cup of olive oil. Be sure to refrigerate the poultry as it marinates. The dry seasoning should be stored in a dry area in an airtight container when not needed. Since there are no preservatives in the seasoning, it may begin to clump during long-term storage. Break up the clumps with your fingers or a mortar and pestle and shake or stir to redistribute the spices evenly.
Besides poultry, season a variety of foods such as dressings and stuffings, chicken--even meat loaf with this spice mixture.
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon celery seed
1 teaspoon whole peppercorns or 3/4 teaspoon ground pepper
1. Ground ingredients together in a spice grinder, mini-food processor or a mortar and pestle. Makes about 1/3 cup.
Title: Poultry Seasoning
Yield: 1 master mix
Use 1/2 tsp for 3 tb total 2 Dried marjoram
Use 1/8 tsp for 1 recipe amt 2 Dried savory
7 Ground white pepper or less? 2 Powdered ginger
3 Dried sage 1 Ground allspice
2 Dried thyme 1 Grated nutmeg
Combine all ingredients (or those of your choice) and store in an
airtight jar. Yield about 3 tbsp. (My note: cautious with white
pepper! - my dressing tastes good with just 1/2 the quantity of sage as the recipe amount of poultry seasoning and a generous grinding of black pepper.)
Keep a note of the contents of your own poultry seasoning so you can duplicate a good one next time you want it.
Title: Dry Poultry Seasoning
Yield: 1 servings
6 ts Salt
2 ts MSG, Monosodium glutamate
2 ts Bay leaves, ground
2 ts Dry mustard
3 ts Black pepper
2 ts Garlic powder
1 ts Paprika
Combine all ingredients and mix well. Rub into poultry and refrigerate overnight before cooking.
Cardamon Rub (Poultry Seasoning) India
Categories : Herb Blends
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed -- ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger -- optional
Ginger, fresh or dried? Dried ground ginger tends to be milder, more suitable for baked goods. If you want the fiery taste of ginger, the ginger must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2 teaspoon ground ginger.
Grind and blend all seasonings. Store in a small spice bottle. Above recipe makes enough rub for 2 to 3 pounds of poultry. USE as a rub for poultry or lamb, a seasoning for curries, vegetables, fruit salads and, occasionally, for rice.
Rub or dust on chicken (skin on) or cornish hens and bake (375F/190C) on a
rack until crispy (about 1 hour or more). Serve with saffron rice, garnish
with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled)
round out the menu.