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Blowjob Shot

Posted on May 11, 2012 by Σαμαιρ | Leave a comment | Uncategorized

How to Make a Blow Job Shot

from wikiHow – The How to Manual That You Can Edit

A blow job shot gets its name because it is traditionally drunk without placing your hands on the shot glass. This whipped-cream-topped shot is a bachelorette party staple.

Ingredients

Make a Blow Job Shot with Irish Cream
Servings: 1

  • 1/4 shot coffee liqueur
  • 1/2 shot Irish cream
  • Whipped cream for topping

Make a Blow Job Shot with Almond Liqueur
Servings: 1

  • 1/4 shot amaretto
  • 1/2 shot coffee liqueur
  • Whipped cream

Make a Blow Job Shot with Fruit Liqueur
Servings: 1

  • 1/3 shot banana liqueur
  • 1/3 shot orange liqueur
  • 1/3 shot coffee liqueur
  • Whipped cream for topping

Steps

Make a Blow Job Shot with Irish Cream
This version uses Irish cream combined with a base of coffee liqueur. This isn’t a layered shot, so don’t worry about the liquids combining in the glass.

  1. Pour the coffee liqueur into a shot glass.
  2. Pour the Irish cream over the top of the coffee liqueur.
  3. Top the shot with whipped cream.

Make a Blow Job Shot with Almond Liqueur
Instead of using Irish cream, use amaretto and a slightly larger portion of coffee liqueur.

  1. Pour the amaretto into your shot glass.
  2. Top the amaretto with the coffee liqueur, allowing the liqueurs to combine.
  3. Top the shot with whipped cream.

Make a Blow Job Shot with Fruit Liqueur
This version of the Blow Job shot uses banana and orange liqueur in addition to the base of coffee liqueur.

  1. Pour the banana liqueur, orange liqueur and coffee liqueur into the glass in order, allowing the ingredients to combine. Try using a larger shot glass for this recipe so that you’ll have room for the whipped cream at the end.
  2. Top the shot with whipped cream.

Tips

  • To drink this shot in the traditional fashion, put your hands behind your back, take the shot glass in your mouth, turn it upward by leaning your head back and drink the shot.

Things You’ll Need

  • Shot glass

Sources and Citations

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make a Blow Job Shot. All content on wikiHow can be shared under a Creative Commons license.

Berries and Brandy Trifle

Posted on May 6, 2012 by admin | Leave a comment | Sweets
As per an online encyclopedia, the earliest known use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe  was published in England, in 1596.
In this recipe -simplified to be quick and easy to do- I substitute the sponge with a ready made Italian cream sponge cake found at any grocery store.

Berries and Brandy Trifle

Ingredients for 12 persons:
 
1 Packet x 12 portions of Italian strawberry sponge cake
 
Strawberry Jam
 
1 can (200g) of Berry fruit salad, drained, and juice reserved
 
200 g Mulberry
 
200 g Strawberry
 
100 g Blackberry
 
10 tbsp Brandy, or Cognac
 
For the custard
 
6 Egg yolks
 
50 Sugar
 
2 tsp Cornflour
 
600 ml Milk
 
Topping
 
300 ml Whipping cream, whipped
 
50 g Flaked almonds, toasted
 
8 Strawberries
 
Spread the sponge with strawberry jam and use to line the bottom of a shallow (30cm) glass serving dish. Arrange the Berries (Mulberry, Strawberry, Blackberry) and the berries preserved fruit salad on top. Mix the Brandy with the preserved salad juice, pour over the sponges, then press down firmly to give an even surface.
 
For the custard, mix together the egg yolks, sugar and cornflour. Heat the milk in a pan until almost boiling then pour it on to the egg yolks, mix well then return to the pan. Heat gently, stirring until thickened. Allow to cool, then whisk for a few moments until light, then pour over the trifle. Allow to set completely then top with the whipped cream and decorate with toasted almonds and halved strawberries. Chill well before serving.

Pearl Balls dim sum

Posted on November 8, 2011 by admin | Leave a comment | Uncategorized

Ingredients for about 20 pieces (30 g each):

1 cup or 250 mL Glutinous rice
 
2 tbsp Cornstarch
 
20 mL Cold water
 
450 g Ground pork
 
2 Scallions, minced (spring onions)
 
4 Water chestnuts, minced
 
2 tsp Fresh ginger, minced
 
1 Egg, beaten
 
15 mL Soy sauce
 
20 mL Sherry or shaoxing wine
 
1 tsp Sugar
 
1 tsp  Salt
 
 
1. Wash the rice in several changes of cold water. Drain, add enough fresh water to cover. Let soak for at least 30 minutes.
2. Mix together the cornstarch and water.
3. Combine all ingredients except the glutinous rice and mix together.
4. Form the meat mixture into small meatballs about 30g each.
5. Drain the rice. Roll the balls in rice so that they are well coated.
6. Line a rack of perforated steamer pan with cheesecloth. Arrange the meatballs in the pan, allowing about 1-2 cm between them.
7. Steam for 30-45 minutes, until the rice is translucent and the pork is done.
 
Hint: This pork mixture can be used for wonton filling. Put a small spoonful of meat in the center of a wonton skin. Moisten the edges with beaten egg, then fold the skin in half to make a  triangle enclosing the filling (or a semicircle if you are using round wonton skins). Moisten one of the corners on the folded edge with egg, then twist the wonton to bring the two corners together, Press to seal. Wontons can be cooked by simmering, steaming, or deep frying. They are often served in chicken broth as wonton soup.

Onion Rings (3 different recipe variations)

Posted on November 4, 2011 by admin | Leave a comment | Buffets, Finger Foods

Ingredients for 10 portions (portion size: 90 g, 8-10 pieces):

1 Egg, beaten
 
250 mL Milk
 
150 g Flour
 
1 tsp Baking powder
 
1/2 tsp Salt
 
1/2 tsp Paprika (optional: for colour)
 
750 g Large onions
 
Flour for dredging the onions.
 
Procedure:
Combine the eggs and milk in a bowl. Mix the flour, baking powder, salt, and paprika together and add to the milk. Mix well. The batter should have the consistency of thin pancake batter.
Peel the onions and cut crosswise into 1/2 cm slices. Separate into rings (save unusable pieces for another purpose).
Place the onions in cold water if they are not used immediately, to maintain crispness.
Drain and dry the onions thoroughly.
Dredge with flour and shake off excess. (This step isn’t always necessary, but it helps the batter adhere.)
Dip a few pieces at a time in the batter and fry in deep oil (175°C) until golden brown.
Drain and serve immediately.
 
Variations: Beer Batter – Substitute light beer for the milk. Omit baking powder, because the carbonation of the beer will act as a leavener.
Buttermilk Batter - Substitue buttermilk for milk, and use 1/2 tsp of baking soda instead of 1 tsp baking powder.

Buffets (Green Salad with Fennel)

Posted on October 31, 2011 by admin | Leave a comment | Buffets, Salads

A good salad for a summer buffet, in this recipe fennel is added, which really does lift an ordinary green salad.

Ingredients: for 4-6 persons

1 Head of Fennel
 
6 Sticks of Celery, Chopped
 
6 Tablespoons French Dressing
 
2 Small Lettuces
 
1 Cucumber
 
1 Small Green Pepper
 
1 Bunch of Watercress
 
Place the fennel, celery and dressing in a bowl. Cover with clingfilm and chill in the refrigerator for about 2 hours. Wash and drain the lettuces and break into small bite size pieces into a serving bowl. Slice the cucumber, cut the pepper into thin strips after discarding the seeds and pith, and wash the watercress. Then add all these to the lettuce.
Just before serving, add the fennel, celery and dressing and toss together. Serve straightaway. When prepared for a buffet the dressing should not be added to the salad too soon before serving otherwise the lettuce will begin to go limp.

French Dressing

Posted on October 31, 2011 by admin | 1 Comment | Sauces/Dressings
Good with any variety of salads, this dressing is particularly nice tossed in with a fresh green salad. It can also be made in a processor or blender.

Ingredients:

150 ml Sunflower Oil
 
2 Gloves of Garlic, Crushed
 
1/2 Teaspoon Dry Mustard
 
Salt
 
Freshly Ground Black Pepper
 
About 6 Teaspoons White Wine or Cider Vinegar
 
Measure all the ingredients into an empty jar or any container with a lid, twist the lid firmly and shake vigorously until thoroughly blended.
If prepared in a screw-top jar, the dressing can be stored in it, and will keep in the refrigerator for up to a month.
Makes about 300ml

Buffets (Cheese Aigrettes)

Posted on October 25, 2011 by admin | Leave a comment | Buffets, Finger Foods
The word buffet was originally applied to an item of furniture (low stool, or hassock), but gradually evolved to become  ”a sideboard or refreshment bar for the service of food where guests happily help themselves”.
Buffets are one of the most practical and enjoyable ways of entertaining friends for a meal, they can be formal or informal, inside or outside, food can be hot or cold, and so much can be prepared in advance.
We’ll start with some finger foods recipes and will slowly move on to more.

Cheese Aigrettes:

Little savoury balls which are good to serve as a snack with drinks. Alternatively, serve at the end of a meal with coffee rather than a mint chocolate.
 
50g Butter
 
300ml Water
 
100g Self-raising flour
 
2 Egg yolks
 
2 Egg
 
100g Well flavoured cheddar cheese (mature…)
 
Salt, and freshly ground black pepper
 
Oil for deep frying
 
Put the butter and water in a small pan and bring to the boil. Remove from the heat and add the flour all at once. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Cool slightly, and then lightly mix the yolks and eggs together and beat into the mixture a little at a time. Stir in the cheese and seasoning.
Drop the mixture in teaspoonfuls into hot deep oil and fry gently until golden brown. Lift out and drain on kitchen paper. Serve warm.
 
To reheat the aigrettes for a party, arrange them on a baking sheet and heat in the oven at 220°C for about 12 minutes until heated through and crispy.
 
Makes about 30 and serve 10 persons.

Vegetable Cooking Tips pt1

Posted on October 6, 2011 by Σαμαιρ | Leave a comment | Uncategorized

In this post we discuss the healthiest way of cooking vegetables, while preserving an appetizing presentation.
We’ll divide vegetables  into 4 main categories by colours ( white, green, yellow, and red) , in order to understand how cooking methods affects each pigment differently:
  1. White vegetables: (potatoes, onions, cauliflower) To keep them white, they must be cooked in an acid cooking liquid, for example:  if you are brief-blanching some cauliflower for a Crudités dish, you can add lemon juice to the boiling water in order to preserve and enhance their whiteness.
     
  2. Green vegetables: (green beans, zucchini, courgettes) Acids are their enemies, they turn them into an olive green colour. Neither alkalis (baking soda) should be added, because baking soda turns them mushy and dissolve out the nutrients. For best results cook them uncovered to release the acids of the cooking liquid, and cook for the shortest time possible.

  3. Yellow vegetables: (pumpkin, yellow pepper) Are the least affected by colour changes, neither acids nor alkalis affect then,
    just avoid long cooking time. Note that tomatoes are considered yellow vegetables, because they are coloured by carotenoids which
    give the yellow and orange colours, Tomatoes aren’t coloured by  red
    pigments.
     
  4. Red vegetables: (red peppers, beets, rhubarb)  should also be cooked with an acid, alkalis turn them blue to green. Red pigments
    dissolve easily in water, so you must cook them as quickly as possible, and use
    as much water as necessary, not more.

Hindbe b’zeit (chicory Sauteed in oil)

Posted on September 28, 2011 by admin | Leave a comment | Appetizers

 A very easy, vegetarian, and simple appetizer, you can use either wild or cultivated chicory, I’d rather go for the wild one because of its bitterness.

Ingredients for 4-6 persons (to be served cold) :

1KG Wild Chicory leaves
100 ml Olive oil
250 g Chopped onions
salt
15 ml Lemon juice
 
Directions:
Wash Dandelion thogroughly in water, cut into small pieces, and put in about 700 ml of boiling water for 1 minute (see note), Drain.
Fry onions until golden brown, add chicory, and fry for 5 minutes while stirring constantly.
Add salt and lemon juice, let it cool, and serve.
*Note: Cooking the Chicory in water before frying it, isn’t an essential part of the recipe preparation, but some people feel that this process helps reduce the bitterness of the chicory, I find this little bitterness pleaseant in the taste of the overall dish, therefore I skip this step.

Butter Beans salad

Posted on April 11, 2011 by admin | Leave a comment | Uncategorized

 Ingredients:

400 g dried butter beans (Lima beans)
40 g onions or scallions (chopped)
20 g garlic
40 ml lemon juice
20 g chopped parsley
salt , pepper
100 ml olive oil
 
Directions:
Soak the beans overnight ,
Boil them , start in unsalted boiling water, for about one hour. Remove from heat, drain , and while still hot add lemon juice, garlic , oil and onions, at the end add the chopped parsley.
Can be served hot or cold