Click around on the embedded Google map image below. It is more than just a photo-sphere 360 degree image. It's like they were experimenting with underwater street view or something.
Here are the exact coordinates:
26.488174, -78.657140
Tuesday, July 14, 2015
Sunken Boat in Freeport, Grand Bahama
Click around on the embedded Google map image below. It is more than just a photo-sphere 360 degree image. It's like they were experimenting with underwater street view or something.
Here are the exact coordinates:
26.488174, -78.657140
Tuesday, July 7, 2015
Angel Food, or White Sponge Cake - 1894 Receipt
Ingredients:
Whip the whites firm enough to bear up an egg, put in the sugar, beat a few seconds, add the flavoring, then stir in the flour lightly without beating.
When the flour is mixed in fairly out of sight it is finished. As soon as mixed put the cake in the oven. It needs careful baking like a meringue in a slack oven and should stay in from 20 to 30 minutes. A deep smooth mold with an unusually large tube is the best, but any other will do.
The mold should not be greased, but when the cake is done turn it upside down, the tube or something else holding it up to let the air in, and leave it to get cold before trying to take it out. Then cover it with the plain sugar glaze of the next receipt [We won't add that receipt here because it uses raw egg whites.].
The rule for angel food in large quantities is a pound of sugar, a pound of whites, half a pound of flour and an ounce of cream tartar.
Angel food, as this peculiarly white and light sponge cake is fancifully named has quite a history to be recorded. It originated in St. Louis a few years ago and is seen oftener in the hotel bills of fare of that city than anywhere else.
S. Sides, who kept a large cafe or restaurant there invented it and did not fail to make the most of his discovery, and it soon came into such great demand that not only was no fine party supper complete without it but it was shipped to distant cities, orders coming even from London. For some time the method of making it was kept a profound secret but at length the inventor yielded so far as to sell the receipt for twenty-five dollars, having it understood that it could not be made without a certain powder that could be obtained from him alone.
It did not take long to discover that the powder was nothing but cream of tartar
and the receipt once communicated gradually became common property. Many of the caterers for parties make a specialty of it, for it is still sufficiently difficult to make always alike to prevent its becoming utterly common, and a considerable number of the cakes are sent out packed in boxes to surrounding towns, and occasionally to
the east and south.
The difficulty such as it is, that makes the caterers say this cake has been more trouble to them than anything else, and leads to the use of special molds to bake it in is the tendency to fall in at the center after baking.
The mold not being greased holds the cake up to its shape until cold. The lamb's-wool texture of it may be made finer by stirring after the flour is added. The cake will be better when a day old than when first baked, but to keep the outside from drying and to make it better eating, as it has no richness in its ingredients, it is always covered with a flavored sugar glaze or icing.
It may have no direct connection with it, but Sides, who originated angel food, afterwards lost his reason and was taken to an insane asylum, his wife continuing the business he established.
---------------
Angel Food, or White Sponge Cake - 1894 Receipt Article taken from:
Volume 1 of the "Oven and Range" Series
The American Pastry Cook
7th EDITION
by Jessup Whitehead
CHICAGO:
Jessup Whitehead & Co., Publishers
1894
A book of perfected Receipts, for making all sorts of articles required of the Hotel Pastry Cook, Baker and Confectioner, especially adapted for Hotel and Steamboat [yes, steamboat...this book is 121 years old] use, and for Cafes and Fine Bakeries.
- 11 whites of eggs
- 10 ounces of fine granulated sugar—all that can be shaken and heaped on a cup.
- 5 ounces of flour—a cup moderately heaped.
- 2 rounded teaspoonfuls of cream of tartar
.
- 2 teaspoonfuls of vanilla
or lemon extract
.
When the flour is mixed in fairly out of sight it is finished. As soon as mixed put the cake in the oven. It needs careful baking like a meringue in a slack oven and should stay in from 20 to 30 minutes. A deep smooth mold with an unusually large tube is the best, but any other will do.
The mold should not be greased, but when the cake is done turn it upside down, the tube or something else holding it up to let the air in, and leave it to get cold before trying to take it out. Then cover it with the plain sugar glaze of the next receipt [We won't add that receipt here because it uses raw egg whites.].
The rule for angel food in large quantities is a pound of sugar, a pound of whites, half a pound of flour and an ounce of cream tartar.
[The neat thing about this receipt/recipe for Angel Food Cake is the short story about the history of who invented it. Read on below.]
---
---
Angel food, as this peculiarly white and light sponge cake is fancifully named has quite a history to be recorded. It originated in St. Louis a few years ago and is seen oftener in the hotel bills of fare of that city than anywhere else.
S. Sides, who kept a large cafe or restaurant there invented it and did not fail to make the most of his discovery, and it soon came into such great demand that not only was no fine party supper complete without it but it was shipped to distant cities, orders coming even from London. For some time the method of making it was kept a profound secret but at length the inventor yielded so far as to sell the receipt for twenty-five dollars, having it understood that it could not be made without a certain powder that could be obtained from him alone.
It did not take long to discover that the powder was nothing but cream of tartar
and the receipt once communicated gradually became common property. Many of the caterers for parties make a specialty of it, for it is still sufficiently difficult to make always alike to prevent its becoming utterly common, and a considerable number of the cakes are sent out packed in boxes to surrounding towns, and occasionally tothe east and south.
The difficulty such as it is, that makes the caterers say this cake has been more trouble to them than anything else, and leads to the use of special molds to bake it in is the tendency to fall in at the center after baking.
 |
| Nordic Ware Heavyweight Angel Food Cake Pan, 10 Inch |
The mold not being greased holds the cake up to its shape until cold. The lamb's-wool texture of it may be made finer by stirring after the flour is added. The cake will be better when a day old than when first baked, but to keep the outside from drying and to make it better eating, as it has no richness in its ingredients, it is always covered with a flavored sugar glaze or icing.
It may have no direct connection with it, but Sides, who originated angel food, afterwards lost his reason and was taken to an insane asylum, his wife continuing the business he established.
---------------
Angel Food, or White Sponge Cake - 1894 Receipt Article taken from:
Volume 1 of the "Oven and Range" Series
The American Pastry Cook
7th EDITION
by Jessup Whitehead
CHICAGO:
Jessup Whitehead & Co., Publishers
1894
A book of perfected Receipts, for making all sorts of articles required of the Hotel Pastry Cook, Baker and Confectioner, especially adapted for Hotel and Steamboat [yes, steamboat...this book is 121 years old] use, and for Cafes and Fine Bakeries.
Monday, July 6, 2015
Fans Capture Video of Austin Dillon's Horrifying Crash After Dale Earnhardt Jr. Wins at Daytona
Austin Dillon, driving the #3 shown above, slams into fence at the finish of the Coke Zero
400 at Daytona International Speedway in the early morning of July 6th. Dale Earnhardt Jr. won the race but was visibly shaken and concerned about his fellow driver and the fans. It is being reported that Austin says he received a bruised tail bone in the accident. Thank goodness that is the extent of his injuries. Also, it was reported during the live broadcast that three fans were receiving medical treatment for minor injuries.
See multiple videos below for different views of the accident. We'll add more as we find them.
— Devin Hayes (@DevinHayes_) July 6, 2015
WATCH: Dale JR. wins Coke Zero 400 in dramatic finish
It’s Dale Earnhardt, Jr. who takes home the checkered in Daytona! Other cars around. #NASCARreplayRecap: nas.cr/1ex2lxG
Posted by NASCAR on Sunday, July 5, 2015
Friday, July 3, 2015
What are Chia seeds?
Are you thinking ch-ch-ch-chia? You probably once owned one of those green hair clay pot pets, given to you at Christmas because you love flowers. The Chia seed and your pet Chia are cousins.
Only recently did chia seeds
become recognized as a modern day superfood. The word “chia” is the ancient Mayan word for “strength.” It is being used as a nutty topping for yogurts and salads and used in cereals, energy bars, even pasta dishes.
Health conscious people everywhere are now eating chia seed and on the hunt for recipes.
A common dosage is 20 grams (about 1.5 tablespoons) of chia seeds, twice per day.
Chia Seeds
Nutritional values of one ounce (28.4 grams) chia seeds:
Calories: 138 (subtract the fiber, 10 x 4 = 40 changes to 98 calories)
Total Carbohydrate: 12 g (subtract 10 g of fiber to get 2 g Carbs for you diabetics)
Dietary fiber 10 g (wow!)
Protein: 4.7 g (wow!)
Total Fat: 9 g (5 of which are Omega-3's).
- Saturated fat 0.9 g
- Polyunsaturated fat 7 g
- Monounsaturated fat 0.7 g
- Trans fat 0 g
- Cholesterol 0 mg
Sodium 5 mg
Potassium 115 mg
Calcium: 17% of the RDA.
Magnesium: 23% of the RDA.
Iron: 12% of the RDA
Look for Chia seed everywhere...Wal-Mart, Sam's and your better Grocery stores.
Please share your ideas for adding these great little seeds to your recipes.
Strawberry Chia Spread
As I have become more aware of chia seed benefits, I have been looking for ways to eat them.
These healthy little seeds need to be incorporated into my diet and I think this Strawberry Chia Spread will work just fine..
Strawberry Chia Spread
Ingredients:
Instructions:
Clean and process your strawberries, removing stems, slice or chop.
Set a medium saucepan over medium heat and add water, strawberries, honey and salt.
Heat, stirring occasionally until it begins to boil.
Let it continue to boil until it begins to break down the strawberries and forms a saucy consistency,
you want it to reduce by half and not stick.
If necessary, carefully mash fruit with a fork or masher until it reaches the consistency you'd like.
Taste your spread and see if you want to add more honey.
Add a little at a time until you hit the right sweetness for your taste.
Reduce heat some. Stir in the chia seeds and let cook for another two minutes.
Do not walk away, stir constantly. Stir in vanilla extract.
Remove from heat, and let sit until thick, about 10 minutes.
It will continue to thicken as it cools.
To store, place in an airtight jar, and keep in the refrigerator for up to two weeks. Can also be frozen.
benefits, I have been looking for ways to eat them. 
Strawberry Chia Spread
Ingredients:
- 2 cups of strawberries, clean hulled and chopped
- 1/4 cup honey
- 1 cup of water
- 1/2 tsp vanilla extract
- tiny pinch of salt
- 3 tablespoons chia seeds
Instructions:
Clean and process your strawberries, removing stems, slice or chop.
Set a medium saucepan over medium heat and add water, strawberries, honey and salt.
Heat, stirring occasionally until it begins to boil.
Let it continue to boil until it begins to break down the strawberries and forms a saucy consistency,
you want it to reduce by half and not stick.
If necessary, carefully mash fruit with a fork or masher until it reaches the consistency you'd like.
Taste your spread and see if you want to add more honey.
Add a little at a time until you hit the right sweetness for your taste.
Reduce heat some. Stir in the chia seeds and let cook for another two minutes.
Do not walk away, stir constantly. Stir in vanilla extract.
Remove from heat, and let sit until thick, about 10 minutes.
It will continue to thicken as it cools.
To store, place in an airtight jar, and keep in the refrigerator for up to two weeks. Can also be frozen.
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