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First Drive: 2010 BMW X6 M - Bimmer builds a highrider GT-R

Posted by Daniel on 8:04 PM

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Hot or Not? 2010 Chevy Camaro RS with factory accessories

Posted by Daniel on 8:04 PM

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How to get up, eat breakfast & get ready for work in 5 mins

Posted by Daniel on 3:21 PM

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I am 69% addicted to Twitter. How addicted to Twitter are you?

Posted by Daniel on 3:06 PM

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Cheong Fatt Tze Mansion- Penang, Malaysia

Posted by Daniel on 1:25 PM
"It is believed that the Cheong Fatt Tze Mansion is one of only three
Chinese architectural buildings built outside the Republic of China."
 
For more information, please contact:
The Cheong Fatt Tze Mansion
Tel: +604-262 0006
Fax: +604-262 5289
Email: cftm@tm.net.my
http://www.cheongfatttzemansion.com/

See and download the full gallery on posterous

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Illustrated Chart Makes Coffee Drinks Easy

Posted by Daniel on 2:25 PM

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How to: Cook the Perfect French Fries

Posted by Daniel on 7:09 PM

Perfect French Fries

- serves 4 -

Adapted from Bobby Flay's Burgers, Fries & Shakes by Bobby Flay.

Ingredients

5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on

1 quart peanut oil

Kosher salt

Procedure

1. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.

3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.

4. Increase the heat of the oil to 375° F.

5. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

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