MUSIC : Oseino — SAMBELE (@Ianoseino @luckysab)

Here is a hit joint by OSEINO titled SAMBELE, this track blends rap with an indigenous flavour. On this track SAMBELE, he showed off some Lyrical strength and dope lines. With a video on the way; its time to sambele your worries away. This is a must have for good music lovers. 

Song produced by Cyprus Beats, Mixed and Mastered by Bobby Soul.

Download and Enjoy.


Connect with Oseino:
Twitter: @Ianoseino
Instagram: @Ianoseino

Goodbye, Pork Pie: First Look

Goodbye, Pork Pie: First Look

Kiwis will get their first peek at the accidental outlaws better known as the Blondini Gang today, with the launch of the official trailer for the film.

PORK PIE is an action-packed reimagining of the iconic 1981 kiwi classic, Goodbye Pork Pie and stars Dean O’Gorman (The Hobbit, Trumbo, The Almighty Johnsons)James Rolleston (Boy, The Dark Horse) and Ashleigh Cummings (Puberty Blues, Tomorrow when the War Began).  The reboot is set to charge into cinemas around the country on Waitangi Weekend, February 2nd 2017, with the dating playing homage to original film (which was released on Waitangi Day in 1981).

Making remarkable progress from his recent injuries, James Rolleston, who plays Luke Anahera, is super-excited for kiwi audiences to see the finished product and is confident that it’s destined to create a whole new generation of PORK PIE fans.

“I had the most fun of my career making this film.” Says Rolleston. “It was great to be involved in a real kiwi comedy with Dean and Ash, and I reckon kiwis are going to love it!   I can’t wait to share it with my friends and family and the wider public of Aotearoa.”

Dean O’Gorman, who plays Jon, a failing writer desperate to win back the love of his life, describes being involved in the project a career highlight.

“I spent almost six weeks in a MINI Cooper with James Rolleston driving the length of the country and it was hands down one of the best filming experiences I have ever had” says O’Gorman. “It was incredible to meet a whole bunch of New Zealanders right across the country and hear their affection for the original and excitement for what we were going to do with it.”

True to its original roots, the 2016 production of PORK PIE was a family affair.  The film was written and directed by Matt Murphy, son of the director of the original film’s director, Geoff Murphy.  Adding to the family connection, Matt’s brother, Miles Murphy, was the second unit director; his sister Robin was the Location Manager; and his daughter, Saoirse was a costume assistant. with Bruno Lawrence’s daughters Veronique and Melissa were script supervisors and his granddaughter Lily worked in the art department.

Director Matt Murphy is thrilled with the finished product.

“I’m really proud of what we’ve achieved,” says Murphy. “I think we’ve succeeded in harnessing the spirit of Dad’s film while delivering some great entertainment for a new generation. We’ve made our own road to Invers with this film, but theres no mistaking it’s from the same family as the original”.

PORK PIE Producer Tom Hern, (The Dark Horse) is excited to show the film to audiences:

“It’s a cracker of a roadie!” Says Hern. “It’s got the thrills and spills of course, but it also has a big underdog heartbeat driving it forward. I can’t wait to share the film with audiences both at home and around the world.”

MUSIC : Faithee ft Deyungstar – Koba Remix | ( @iamdeyungstar @faithee_sly)


Faithee is Back again, After Dropping the SO nice track [Blessings produced by Ugostaff]  which rocked many clubs across Africa and the Western world and followed it up with this  song Koba which come with an empty or free Record-able space verse [produced by Dinozee] Faithee has been able to lure lots of Fans and Hip-hop Heads Heads around the the globe to Record their own verse on the song and has been get the media Talking about his Unique style of Rap Delivery. And we hereby Bring to you a wicked combination Of Faithee with Another Rap-Head Deyungstar An Enugu Emene Breed with a certified Record History and its a Remix to the Original song Koba Movement. 

Download and feel the vibes Blended with dope indigenous Punchlines #NDIGBO. DOWNLOAD AND SHARE TO THE STREETS.Don’t Forget to Leave a Comment below.


MUSIC : (AUDIO+VIDEO) TAIWO OSHIN – NO ONE LIKE YOU | @iamtaiwooshin (Dir. by @lextenfilmtv)

Displaying taiwo OSHIN.jpg

Taiwo Oshin is a Spirit-filled gospel artist. A passionate praise & worship leader whose vision is to expose the church to the reality of the supernatural and reach the unsaved through music.

“Except ye see signs and wonders ye will not believe” [John 4:48]. 

Taiwo has been in the music department in The Redeemed Christian Church Of God (RCCG) for the past 12 years, over these years he has served as a Song Leader, Head of Choir, Minister-in-charge of the Choir & Area Choir Co-ordinator. He is versatile and can perform various genres of music. He currently leads his own music ministry, impacts others with his knowledge of music and he is actively involved in the Lord’s service at his local (RCCG) parish.

No One Like is a song that talks about the greatness of God. Produced by Mabayoje Shobande. While the video was directed by DMS Pictures (Lexten Films)


Twitter: @IamTaiwoOshin
Instagram: @IamTaiwoOshin

Teenage Mutant Ninja Turtles 2: Out Of The Shadows: DVD Review

Teenage Mutant Ninja Turtles 2: Out Of The Shadows: DVD Review

Rating: M
Released by Universal Home Ent

If the first Teenage Mutant Ninja Turtles movie was more of a surprise than expected, then the second, Teenage Mutant Ninja Turtles 2: Out Of the Shadows is perhaps a depressing sign that this series has already lost its way.

This time around, as Leo, Donatello, Raphael and Michaelango live underground unable to take the credit for their takedown of arch enemy Shredder last time, sinister plans are underway to break Shredder out.

However, things get more complicated for the quartet when it turns out top scientist Baxter Stockman (Perry) is behind the break and a scientific purple goo that activates primordial DNA within humans. So with Manhattan facing a greater danger than ever before, the team is on the case – but with fractures growing between the four, is the danger more threatening to their own future than just the city?

Teenage Mutant Ninja Turtles 2: Out Of the Shadows is a film that skews incredibly young and that stays true to its comic book roots / kids TV cartoon.

The problem is that the resultant on-screen hotpotch feels like a film that shows its 2 hour run time.

While the Michael Bay produced first film was a definite popcorn brain at the door type flick, this latest is more of an action film that simply shifts from one set piece to the next, with brain whirring going through the motions to stop you thinking too deeply about anything going on.

Whether it’s sidelining the bad guy Shredder (already an empty cypher) or turning too goons into CGI warthog and rhinoceros, Teenage Mutant Ninja Turtles 2: Out Of the Shadows lacks a coherence of execution that’s galling to sit through.

Action sequences are shown from multiple takes, with explosions given precedence for the multi camera approach as if to dull your brain into submission. Equally, the turtles free-wheeling through the Manhattan skies at the start seems to exist solely to ensure that you can see what the CGI does, rather than emphasise their growing unhappiness at being confined to the shadows.

This is a film that sacrifices the main characters and moments for spectacle – and the great majority of those sequences are jettisoned to show off the Orc-like Rocksteady and Bebop’s CGI creations. It’s a shame as the turtles’ existential dilemma is quite a meaty one, with them finding themselves torn between a life in the shadows as unknown heroes or stepping out into a world of judgement.

But this thread is squandered in favour of more dunder-headed CGI antics of a pair of farting animals. It’s understandable that the makers have gone younger for this film, but they still stop short of going the whole hog and embracing the younger market it’s clearly aimed at. It’s a tonal mish-mash that feels like it’s struggling for an identity and a relevance in today’s market-place where action blockbusters offer more smarts than simply eye-candy.

With mentions of other franchises with Raph intoning “What would Vin Diesel do?” and Michaelangelo coming across a Bumblebee Transformer in a Hallowe’en parade, this film isn’t interested in feathering anything other than its own nest and universes, and consequently feels like it’s yet another franchise that’s lacking in soul.

Fox and Arnett are forgettable and without any kind of spark at best, Arrow star Stephen Amell is simply boisterously shouty as Casey Jones and Laura Linney looks detached at best as a police chief. Equally, Perry comes dangerously close to mugging as a Nutty Professor type boffin. These are humans who are second fiddle to the turtle teenagers, and it shows throughout.

While fans of the TV series and comics may be happier with this Turtle outing as well as younger members of the audience, but quite frankly, the turtles have come out of the sewers and so has the overall soulless execution and story of this film.

MUSIC : Victory all the way – peejay paul {@iampeejaypaul} | Cc @247Gvibes @Da_princenani

Displaying Peejay Paul - V-I-C-T-O-R-Y All The Way - Artwork.jpg

As Nigeria  marks her independence, Peejay Paul will like to remind you that no matter  the challenges… One thing is certain “VICTORY”. Remember  that the darker the night, the greater  the impact of  light . ( Job 22:29) says “When men are cast down, then thou shall say, there is lifting up”…

I see your greatness, your future is beautiful, refuse to give up, there is” V-I-C-T-O-R-Y All the Way”


MUSIC : IamImmanuel — I Never Lost My Praise Cc (@i_amimmanuel @mrolumatii)

Raised by his mother all alone after losing his father to the hands of death at a very tender age and surviving multiple sicknesses which had been thought would take his life as well, IAmImmanueL in this song “I never lost my praise” writes practically about his ability to keep the praise going regardless of what life throws at him. He connects and transmit this vibe using the Niger Delta folk story approach to encourage those who are going through a crises of some sort to keep the praise alive employing them to keep their hearts on the things God has done.

This is one of those songs we in the Niger Delta would sing and play in the open compound under the moon light. Today he puts out this song to mark his birthday as it is his birthday gift to the world. This song couldn’t have come at any time better than this.

Connect with IamImmanuel:
@i_amimmanuel @mrolumatii
Ifeanyi Immanuel Okitor (IamImmanuel)
Bookings Tel:

The Finest Hours: DVD Review

The Finest Hours: DVD Review

It begins with barely a hiss and ends in hardly a roar.

The Finest Hours, based on a true story and from the director of Lars and The Real Girl andMillion Dollar Arm, is a muted tale that hardly gets out of dry dock.

In February 1952, Massachussets, and one of the worst storms to hit the East Coast hits, ripping an oil tanker in half.

However, for Coastguard Bernie Webber (Star Trek star Chris Pine), there’s a storm of a more emotional intensity raging closer to home as he heads on a date with Miriam for the first time. But when the ocean-bound problems get bigger, Webber and three colleagues are despatched from the Coast Guard to try and save the 30 strong crew of the stranded tanker as the storm gets worse…

The Finest Hours is clearly aiming to recapture some of the intensity of The Perfect Storm from back in 2000 with its digital FX and story of communities under threat.

However, what emerges is as muddied and choppy as the water from the East Coast.

With little time (bizarrely over the 2 hour run time) to create characters to care for, the crew of the tanker are simply no more than once-over-lightly stereotypes that have barely time to register before they’re plunged into danger.

Casey Affleck’s headstrong and calculating Ray Sybert clashes with the others on board the tanker as they believe he’s more wedded to the ship than them; Outlander star Graham McTavish brings his salty sea-dog countenance to bear towards the start of the film before fading away.

Back on land others fare equally unevenly; Grainger’s Miriam oscillates wildly from strong-willed woman to damsel in distress and while she captures some of the glamour of the 50s, she barely gains in screen stature despite her presence. Pine also fares unevenly with the depth of the writing and over-simplifications so it’s left to a few facial tics and shaking hands to show his state of mind.

Along with the usual hoary on-the-water cliches and some truly atrocious 3D that simply serves to muddy the experience rather than enhance it, leading to scenes on the water looking nothing but a muddled mess, The Finest Hours is, unfortunately, anything but Gillespie’s.

Hints of a better story float occasionally and frustratingly to the surface (a failed rescue that ripped apart the community years back, lives torn asunder by living on a coast are just two themes that causes ripples rather than waves) and the inspiration Disney wants us to feel in this ultimate denouement is lost after a sea of dour countenances and a predilection for changing scenery when the action is underway prove fatal to this sea-set tale.


MUSIC :- IGODAN — In A Moment ( @igodan_ @MadFusionEnt1)

Igodan is an R&B/Neo-soul singer and songwriter. He is also a music producer at Mad Fusion Entertainment.

Igodan was born Osaze Igodan in Somolu, Lagos, Nigeria. His love for music made him join a music foundation “Young Stars Foundation” in 1997, where he did a few stage performances. In 2001, he left music due to school, but in 2005 he started up again, this time, started music production which he does till date.

After producing for a while, in 2009 Igodan released his first single “Superman” followed by “Naija Girl”.

Download and Enjoy “In A Moment” by IGODAN


Connect with IGODAN:
Twitter Handle: @igodan_ @MadFusionEnt1


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Copy Textbook solutions

Chapter Six

 The Cuisine of the Central Plains

The water that the mushrooms steep in is flavorful and can be used in a variety of soups and sauces. In addition, dried forest mushroom mix is available at a very reasonable cost.
Chicago Deep-Dish Pizza
Technique: Baking
Demonstration: Working the pizza dough
Class discussion: Chicago pizza and New York pizza
Points to Watch:
1.      Yeast is not active: discard.
2.      Dough is not kneaded enough to develop the gluten, results in the dough not holding its shape after rising in the oven.
3.      Pizza is over- or undercooked.


A typical sausage consists of ground meat combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links. Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit. Casings vary, too — in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, or skins, or they do away with casings altogether and sell the sausage in bulk. After assembling a sausage, a butcher can either sell it as fresh sausage or else cure, dry, or precook it in some way. 
Cheese Making
The state of Wisconsin and the art of cheese making have become synonymous throughout the world. Beginning in the early 19th century, when western Europeans first settled this lush central-plains state, newly arrived cheesemakers extolled the quality of Wisconsin’s abundant milk supply. They found it the ideal medium for old-world cheese-making techniques. The results began a tradition of excellence that has characterized cheese production in the state for over a century and a half. Today, thanks to pioneers from Germany, France, Switzerland, Holland, Italy, and Scandinavia, and to the industry’s continuing dedication that blends the art of cheese making with the cutting edge of innovative dairy science, Wisconsin boasts more than 350 varieties, types, and styles of world-quality cheese. To protect this well-deserved reputation, Wisconsin became the first state to require the grading of its cheese and the mandatory licensing of its cheesemakers. No other state’s standards exceed those of Wisconsin.



This underrated vegetable is a relative of celery that has been developed for its root, which has a pleasant celery flavor. It is popular in France and Northern Europe, where it is usually peeled and cooked in sews or grated and served raw. Select smallish roots that are heavy for their size.  Substitutes:  turnips,, celery ribs, or parsley root.
There are two categories of dry onions: storage onions and sweet onions. Storage onions are low in water and high in sulfur, so they store well and are available year-round. Sweet onions are usually available just from April to August. Storage onions are more pungent and flavorful than sweet onions, and they are best when cooked before eating. Sweet onions are usually served raw or lightly cooked.
            Onions should be firm and heavy for their size. Avoid onions that have sprouted, have an odor, or have green or moldy blemishes. Always cook onions over low or medium heat, since they become bitter at high temperatures.
            Pearl onions are sweet and mild. About one inch in diameter, they are often pickled or creamed. Substitutes: cippolini onion. To peel pearl onions easily, first cut a small “x” in the root end of each onion.  Leave the top intact. Pour boiling water over the onions and soak for 2 minutes, then drain. Cut the root end with a paring knife — the papery skin will peel right off.
Cannellini Bean
Also known as a white kidney bean or fazolia bean, this Italian bean is prized for its smooth texture and nutty flavor. Substitutes:  fresh cannelloni bean or Great Northern bean.
Wild Rice
Wild rice, Minnesota’s state grain is not actually rice but is an annual water-grass seed. Naturally abundant in the cold rivers and lakes of Minnesota and Canada, wild rice was the staple in the diet of the Chippewa and Sioux Indians, native to this region.
            The wild rice grown on Minnesota state waters is regulated and must be harvested in the traditional Indian way. That means one must first purchase a license, then harvest it during state-regulated seasons. The rice must be harvested from a canoe, utilizing only a pole for power and two rice beater sticks as flails to knock the mature seeds into the bottom of the boat.
            As far back as 1962, Minnesota farmers have tried to tame “wild” rice. Commercial producers must try to duplicate very specific growing conditions and even then, the yield is still very meager. Traditional white-rice farmers realize a yield of 4000 to 6000 pounds per acre,  while with virtually the same investment in land, equipment and time, the wild rice producer can sometimes realize only 100-200 pounds per acre. Once the crop is in it must be cured and packed. The wild rice is then graded to as many as 49 grades.  Textbook solutions
Morel Mushrooms
Markets stock a variety of cultivated mushrooms, but many people prefer wild mushrooms, which are often more flavorful. Be careful when picking wild mushrooms — some species are poisonous— and always cook them thoroughly, both to release their flavors and to convert their proteins into a more usable form. To prepare fresh mushrooms, first trim off the bottoms of the stems, then wipe them off. Don’t rinse them or soak them, for they’ll absorb water and turn mushy when you cook them. Dried mushrooms are often excellent substitutes for fresh, though some species don’t dry well. You can reconstitute dried mushrooms by soaking or simmering them. Don’t throw out the soaking liquid — it can add more flavor to your sauce than the mushrooms themselves. You can also pulverize dried mushrooms with a food processor or blender, then use the mushroom powder to flavor sauces and stews Equivalents:  1 pound = 2 – 3 ounces dried  Notes: Morels are highly prized for their rich, earthy flavor, and also because their caps are hollow, which allows them to be stuffed. Dried morels are very flavorful, and they’re an excellent substitute for fresh in sauces and stews. Substitutes: shiitake or chanterelles  
Cooks use vinegar to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts. Vinegars are made by adding special bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains. This creates acetic acid, which gives the liquid a sour flavor. There are many different kinds of vinegars, most of them associated with regional cuisines. 
The French like red or white wine vinegars, which are tangy and great for vinaigrettes and marinades. Italians prefer balsamic vinegar, which is dark, complex, and slightly sweet, while Spaniards often reach for their smooth yet potent sherry vinegar. Asians use various rice vinegars, all of which are relatively mild. Americans favor cider vinegar, which is tangy and fruity, which British and Canadian cooks prefer malt vinegar, which has a distinctive, lemony flavor. The biggest seller of all is white vinegar, which is distilled from ethyl alcohol. It’s cheap but somewhat harsh-tasting, so while it’s great for making pickles, acidulating water, and cleaning out coffee pots, it’s not a good choice for most recipes. Unopened, most vinegars will last for about two years in a cool, dark pantry. Once opened, vinegar should be used up within three to six months.  
BBQ Sauce Flavors 101
Most people view Kansas City as the beginning of U.S. barbecue sauces.  However, it should not be overlooked that Native Americans used sauces, seasonings, and wild berries to add flavor to their techniques of drying, curing, grilling, roasting, and smoking various wild game and fish.
Many of the same natural ingredients and seasonings are still being used today. Interestingly enough, as in the old days, regional influences and availability determine the variety and uses for these flavor enhancers. Here’s how John Shelton Reed aptly put it: “Southern barbecue is the closest thing we have in the United States to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes.”
The true art of barbecuing requires time and patience to do it right. The cooking is done at 225°F in a smoke-enclosed barbecue for twelve to fourteen hours. Most people don’t have the time to cook like this but still crave the taste.  
If you’ve had an opportunity to sample a few of the regional sauces, it’s easy to spot the similarities and differences, even in the meats that are considered the most popular. The Kansas City, Texas, North and South Carolina sauces are thicker and usually have a spicy-sweet tomato base. Most contain molasses, brown sugar, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, tomato paste, cayenne pepper, vegetable oil and salt.
Texas style might include white vinegar, ketchup, chili powder, paprika and ground cumin. Parts of North Carolina might use a little lemon juice and Tabasco sauce. Kansas City-style sauce is the most imitated sauce on the market. It’s popular because it complements just about any meat cooked on a grill.  Textbook solutions
There’s a noticeable difference the further east you go in the Carolinas. Very little tomato is used, if any at all. An Eastern-style sauce might consist of cider vinegar, distilled white vinegar, brown sugar, kosher salt, black pepper, and dried hot red pepper flakes. This sauce is commonly used with pulled pork or lamb to add flavor and moisten the meat.
Parts of South Carolina and Georgia use a lot of mustard in their sauces. A basic sauce might have vegetable oil, onions, garlic, a yellow mustard like French’s, ketchup, brown sugar, white vinegar, lemon juice, black pepper, cayenne pepper and salt. In Kentucky they might leave out the mustard and add Tabasco, ground cloves, and ground nutmeg.
Balsamic Vinegar
This enormously popular Italian vinegar is prized for its sweet, fruity flavor and mild acidity. It’s terrific for deglazing pans, dressing salads and vegetable dishes, and for seasoning everything from grilled meat to poached fruit. Its quality varies enormously. Expensive artisan-made balsamic vinegars (labeled traditional or tradizionale) are aged in wood barrels for at least 12 years and can cost over $ 100 per bottle. They’re exquisitely complex, syrupy and only slightly acidic. Those who can afford them often drink them as they would a vintage port, or use them in desserts, where their sweetness and subtleties can be shown off to best advantage. Cheaper commercial brands are watered down with wine vinegar and artificially colored, but they’re fine for most recipes.  
Equivalents: 1 cups chopped = 4½ ounces; 1 cup halves = 3 ½ ounces; 1 pound unshelled yields 1½ cups shelled. Markets usually carry English walnuts. Less common are black walnuts, which are more flavorful but harder to shell. To roast, put shelled walnuts on a baking pan and bake them at 325°F, stirring occasionally, until they are slightly golden, about ten minutes. After you remove the nuts from the oven, rub them vigorously with a towel in order to remove as much of their bitter skins as possible. Walnuts are available year round, but they are best in the fall. Since they are high in fat and therefore prone to rancidity, they are best stored in the refrigerator or freezer.
This category includes: Walleye pike and Nile perch. Substitutes: red snapper (firmer texture), porgy, rockfish or pike.
The walleye, a highly esteemed member of the perch family, gets its name from the large eye with its light-reflecting retina which gives the fish its walleyed appearance. This fish is probably the most economically valuable species in Canada’s inland waters. It is a major commercial and sport fish in Ontario and the Prairie Provinces, and a major sport fish in Quebec.   The perch family is a large one, with about 140 species in North America alone. The walleye (Stizostedion vitreum) is a close relative of the yellow perch, sauger, and the darters. It has many common names such as pickerel, yellow pickerel, yellow walleye, pike perch, wall-eyed pike, walleye pike, and core.
Molasses is the dark, sweet, syrupy byproduct made during the extraction of sugars from sugarcane and sugar beets. Until the 1880s, molasses was the most popular sweetener in the
United States because it was cheaper than refined sugar. Unlike other types of sweeteners, it
is high in minerals. Molasses has a strong, distinct flavor and has half the sweetening power of
white sugar. The largest and most dynamic region for sugar beet production is in or close to the
Red River Valley of western Minnesota and eastern North Dakota  Solution manual

Barley has been feeding humans for millennia, though it fell out of favor during the last one as people came to see it as low-brow peasant fare. It’s most often used in soups and stews, where it serves as both a puffy grain and a thickener, but it also makes a nice side dish or salad. At most markets, you’ll have to choose between two types of barley. Hulled barley is the most nutritious, since only the tough outer hulls have been polished off. Pearl barley is polished some more, so that the outer bran layer is also scrubbed off. It’s less nutritious but more popular since it’s not as chewy as hulled barley and it cooks faster.
Worcestershire Sauce
Worcestershire sauce itself is of cross-cultural origins. In 1835, Lord Marcus Sandys, an ex-governor of Bengal, approached chemists John Lea and William Perrins, whose prospering business in Broad Street, Worcester, handled pharmaceuticals and toiletries as well as groceries.
               He asked them to make up a sauce from a recipe which he brought back from India. While his lordship was apparently satisfied with the results, Messrs Lea and Perrins considered it an “unpalatable, red-hot fire-water” and consigned the quantity they had made for themselves to the cellars. During spring clean the following year, they came across the barrel and decided to taste it before discarding it. To their amazement, the mixture had mellowed into an aromatic, piquant, and appetizing liquid. They hastily purchased the recipe from Lord Sandys and, in 1838, the Anglo-Indian Lea & Perrins Worcestershire sauce was launched commercially. One of the myriad 19th-century pungent English sauces based on Asian ingredients, it had many imitators sporting pretentious names such as “British Lion” and “Empress of India.” The exact recipe remains a secret. All that is known is that it includes vinegar, sugar, soy sauce, molasses, tamarind, shallots, anchovies, ginger, chili, cloves, nutmeg, and cardamom.
               Lea & Perrins’ product was exported worldwide, including to the then-British colony of Malaya (as Malaysia was known before independence), where it was incorporated by Hainanese cooks into various dishes prepared for their British employers.


Trade with the Low Countries across the North Sea was important to England in the later Middle Ages, and it is perhaps because of this trade that we have the word pickle. Middle English pikel, the ancestor of our word, is first recorded around 1400 with the meaning “a spicy sauce or gravy served with meat or fowl.” This is a different sense from the current one, but it is somewhat related in sense to its possible Middle Dutch source pekel, a solution, such as spiced brine, for preserving and flavoring food. After coming into English the word pickle expanded its sense range in several ways. It was applied, as in Middle Dutch, to a pickling solution. Later pickle came to refer to something so treated, such as a cucumber. The word also took on a figurative sense, “a troublesome situation,” perhaps under the influence of a similar Dutch usage in the phrase in de pekel zitten,“sit in the pickle,” and iemand in de pekel laten zitten, “let someone sit in the pickle.”

Planking is a method of cooking fish that the settlers of the region learned from the Native Americans. Fish is tied to large pieces of driftwood and placed vertically next to a fire where it cooked slowly until done. Today, planking is accomplished by placing a fish fillet on a soaked plank of wood, usually cedar, which gives off a unique unique flavor. The fillet is then cooked, plank and all, on a grill over a fire, or even by baking in an oven.
The cedar planks used in this preparation are easy to find at a local building-supply store. Cedar roof shingles are usually smooth on one side and a perfect shape for a fish fillet of this size. Make sure to purchase the untreated variety, as some shingles come with a chemical fire retardant that leaves an unpleasant aftertaste on the fish. The shingles are inexpensive. It is recommended, for sanitary reasons, that they not be reused. The whitefish called for in this Central Plains recipe can be walleye, pike, or yellow perch. However, the procedure described yields excellent results with any type of round fish or large flatfish, such as halibut and turbot. Small flatfish, like sole and flounder, should be avoided, as they are too delicate and tend to absorb too much flavor from the wooden planks.   Solution manual
Pan Sear
Pan searing is a cooking technique that uses no (or nearly no) oil. The product being seared is placed on a very hot skillet and the transfer of heat is direct from the pan. This can be a very healthy as well as flavorful technique. Instead of obtaining flavor from added fat, cooking food in this manner often produces exceptional flavor from the caramelization and slight charring this process can yield.

Interesting Conversations
1.      Describe a fish boil.
2.      Discuss the influence of the Scandinavian immigrants in this region.
3.      How does wild rice differ from white rice?
4.      Discuss the influence of the Germans and Bohemians in this region.
5.      Discuss the different types of wheat and their uses.
6.       How does Maytag blue cheese differ from traditional blue cheese?
7.      What is lutefisk, and how is it prepared?
8.      Discuss various types of dumplings found in the different regions of America.
9.      What happens to cheese when it is added to liquids over 185°F?
10.  Discuss the cooking process called “planking.”   Solution manual    
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