Northernlight

Maybe you've never smoked a Tobacco Pipe, maybe you've been smoking them for years; either way, basics are always good to start with or be reminded of. With that in mind, today I discover some basics I never knew of, or really thought about. 

17 Course French Classical Menu with Description and Examples 1 - Hors-d oeuvre / Appetizer Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course. In recent years, hors d’oeuvres have gained popularity, and now appear on most of the menus in modest eating places. Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion. Examples Of Hors d oeuvres are : Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad Caviar : Roe of sturgeon fish Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce  covered  with tomato flavoured mayonnaise. Melon Frappe : Chilled Melon Saumon Fume : Smoked Salmon Pate maison : Goose or chicken liver, cooked , sieved  and well seasoned. 2 - Potage / Soup Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup...

Kopi luwak  ( Indonesian pronunciation:  [ˈkopi ˈlu.aʔ] ), or  civet coffee , is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian palm civet( Paradoxurus hermaphroditus ). Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali and Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines, where the product is called  kape motit  in the Cordillera region,  kapé alamíd  in Tagalog areas,  kapé melô  or  kapé musang  in Mindanao, and  kahawa kubing  in the Sulu Archipelago.  Weasel coffee  is a loose English translation of its Vietnamese na...

Pasta  is a type of food typically m ade from an unleavened dough of dur um wheat flour (semolina) mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried ( pasta secca ) and fresh ( pasta fresca ). Most dried pasta is produced commercially via an extrusion process, althou gh it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 s...