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Wine refrigerator best - Refrigeration equipment used.

Wine Refrigerator Best

wine refrigerator best

  • An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator

  • A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.

  • white goods in which food can be stored at low temperatures

  • Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).

  • An alcoholic drink made from fermented grape juice

  • An alcoholic drink made from the fermented juice of specified other fruits or plants

  • fermented juice (of grapes especially)

  • drink wine

  • a red as dark as red wine

The "who cares how long it takes" pizza...

The "who cares how long it takes" pizza...

My most misshapen pizza yet! But the crust had the best taste and texture of then all. In places the crust turned impossibly thin, but yet didn't burn and stayed crispy until the very end. The only thing I would have changed is to partially pre-cook the pancetta, as it didn't have enough time to crisp-up in the oven. Actually more effective and appropriate to the ingredients would probably have been a thinly-sliced prosciutto.

This time I started the day before, doing a retarded slow rise in the refrigerator overnight in order to more fully develop the taste. It then went through two 2 hour rises the next day before throwing into a very hot oven. The sauce was also started the night before, stewing the tomatoes with various seasonings overnight in a rice cooker.

For toppings on this pizza, we had the slow-cooked olive oil, tomato sauce (whole peeled tomatoes, herbes de provence, homemade red wine vinear, sugar, red savina habanero, anchovies, olive oil, sweet Vidalia onions, garlic, 'porcini juice', and salt and pepper), pancetta, porcini mushrooms, and a mild brie.

The "who cares how long it takes" pizza...
Tuesday, May 30, 2006

Bone' Suckin Gazpacho

Bone' Suckin Gazpacho


Bone Suckin' Salsa (Hot or Reg), 1/2 cup
Bone Suckin' Habanero Sauce, 1 tsp.
Tomato Strips, 1 can or 1 lb of Fresh Tomatoes, peeled
Red Pepper, 1 diced
Cucumber, 1 large
Minced Garlic, 2 tsp.
Onion diced, 1
Jalapeno, 1 lge. seeded and finely chopped
Ciabatta Bread, 3/4 loaf (day old bread is best)
Red Wine Vinegar, 1/2 cup
Olive Oil, 1/2 cup
Fresh Parsley finely chopped, 1/4 cup
Tomato Juice or V-8 juice, 1 qt.
Sea Salt and Pepper, to taste.

In a food processor, pulse the Ciabatta Bread to make coarse Bread crumbs.
Then place Tomatoes, Pepper, Cucumber, Garlic, Jalapeno, Red Wine Vinegar, Olive Oil, Bone Suckin' Salsa, Bone Suckin' Habanero Sauce, Parsley and Sea Salt and Pepper in a large bowl. Working in batches ladle the ingredients into the food processor and puree. Then fold in the Bread Crumbs and Tomato Juice.

Chill in the refrigerator for several hours, before serving. Garnish with Sour Cream and Parsley.

This recipe makes a lot of Soup and can be frozen. It also is good warmed with Basil, Sour Cream or Heavy Cream added.

wine refrigerator best

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bottom mount refrigerator freezer

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