Thursday, June 6, 2013

The Intrepid: A Mine of History

              Hello readers! Today I have special post for you all. I will be sharing a few facts on the Intrepid. There is so much to learn and enjoy at the Intrepid. It gives us information that is treasured above all still today. We may not ever be able explore what the soldiers went through, but we have resources that reveal much about the past.
                             A- 12 Blackbird

        One aircraft that was on the Intrepid's Flight Deck was the A- 12 Blackbird. The Blackbird was the first ever aircraft to consistently fly well over three times the speed of sound. It was used for the CIA's secret surveillance missions. The Lockheed A-12 Blackbird was believed to be the child of the Cold war that erupted between Soviet Union and United States before World War II ended. The Blackbird was used from 1963 to 1968.

Mess Deck
The purpose of this deck was an essential one. It served as an area to eat and cook food. It was reserved for U.S. Navy members only. This deck was extremely important because it was a key factor to survive for the Navy. The soldiers that spent time on this deck were the Navy members.
Three Cool Facts
  1. The Hangar Deck played an important role in the Intrepid's history. The Hangar Deck was where the air crafts were stored and maintained.
  2. The Ready Room were where the pilots were suited up and were briefed on their missions. This room was the most important room of all.
  3. The Pilots learned four basic forces: lift, drag, thrust, and gravity (weight).
The 8 Ports of Call
  1. The Intrepid Launches- April 26, 1943. It launched in Newport News, Virginia.
  2. The Intrepid arrived in Pearl Harbor- January 10, 1944. This event took place in Pearl Harbor Hawaii. 
  3. The Japanese Kamikaze attack happened on November 25, 1944. Western Pacific Ocean, Philippines.
  4. Men were allowed to explore the ports while on Liberty (shore leave)- March 13, 1945. Ulithi, Micronesia. 
  5. Space recovery: Mercury 7 Space Mission. This happened on May 24, 1962 in North Atlantic Ocean.
  6. Gemini- 3 space mission: Splash Down- March 23, 1965. This happened at North Atlantic Ocean.
  7. The Intrepid passes through Suez Canal- June 1, 1967. This happened in Egypt.
  8. The Intrepid officially opens as the Sea, Air, and Space museum- August 3, 1982. The Intrepid opens in New York after decommissioning.
        The Final Word...
   The Intrepid continues to be an important part of our world's history. It stands as a tribute to the soldiers who have given up their lives and sacrificed a lot for our country.

Information from Wikipedia, Google, and Intrepid Museum

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Friday, May 24, 2013

Fondant: The Best Way to Decorate Your Cake; Part Three

          Hello readers! You are viewing the last part of my fondant trilogy! After I finish this post, I am going to share a few summer recipes and some tips on your vacation (if there is one) this year. Today's post will be about some simple fondant decoration for your cake. Today's post will be about some of the best decorations for your cake- using fondant. Let's get started!
         
        Top Five Fondant/ Gum paste Decorations

  • Roses- Roses are an excellent way to decorate your cake. They make your cake look more girly and elegant.
  • Bows- If you have bows on your cake, it brings out the look of your cake and gives it a classy, formal look.









  • Ribbons- Ribbons on a cake give it an extraordinary look. They make the cake look professional and superior. 











  • Polka Dots- Polka dots are a simple way to decorate a cake. They make the cake look bright and bubbly. 











  • Flowers- Fondant flowers are similar to roses, but they give off a more homemade look. These are great or small family meetings.


             I hope everyone enjoyed this post. Remember, the comments section is always open for advice, suggestions, or questions. Bye and keep coming for more mouth watering recipes!
pictures from: https://www.google.com/
 video from: http://www.youtube.com
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Thursday, May 16, 2013

Pavlova: A Russian Dessert

           Hello readers! I know I veered off course with my "traveling around the world" posts. Today, however, I am back with a very famous dish of Russia: Pavlova. This dish is named after the Russian ballet dancer Anna Pavlova. This is a scrumptious delight, fit for evening parties and  family desserts. It's filled with the delicious flavor of meringue. Let's get started!

           You will need:
  • Egg whites
  • Granulated Sugar
  • Cornstarch
  • White wine vinegar
  • Vanilla essence
  • Cream of tartar 
  • Salt
  • Heavy whipping cream
  • Confectioners sugar 
  • Fruit Preserves
  • Extra fruit for topping



Pavlova
  1. Preheat your oven to 300 Degrees Fahrenheit. 
  2. Take a piece of parchment paper and trace an eight inch plate on it. 
  3. Flip the paper over so you can still see the circle.
  4. Take your egg whites and beat them with an electric mixer(optional) until you see that bubbles are starting to form.
  5. Add in a pinch of salt and some cream of tartar.
  6. Slowly, add in the sugar. Stir until the mix is very thick and light.
  7. Take your beater and make four dots of meringue with it. Stick your parchment paper on (non- pencil side up).
  8. Add in the cornstarch, the vanilla essence, and a drop off white wine vinegar. 
  9. Stir very thoroughly and quickly.
  10. Pour your mixture onto the back of the eight inch circle that you drew earlier. 
  11. Flatten the mixture out so it is within the eight inch circle (very important) and it is not as thick.
  12. Smooth out from the edges.
  13. Put the pavlova into the oven for fifty (50) minutes. Once done, turn off the heat and open the oven door a little bit and let the pavlova cool completely (this can take 2-3 hours).
                                         

Whipped Cream
  1. Once your pavlova has cooled, begin on the whipped cream.
  2. Pour heavy whipping cream and the sugar into an electric beater and beat it.
  3. Heat up your fruit preserves until they are runny.
  4.  Transfer your pavlova onto a cake stand or plate.



Topping
  1. Take your whipped cream and spread it over the pavlova.
  2. Spread your fruit evenly on top of the pavlova.
  3. Spread your preserves on top of the fruit.
  4. Serve!
     I hope everyone enjoyed this recipe. Remember, the comments section is always open for advice, suggestions, or questions. Bye and keep coming for more mouth watering recipes!


Information from: Wikipedia
pictures from: https://www.google.com/
 video from: http://www.youtube.com

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Thursday, May 2, 2013

Fondant: The Best Way to Decorate Your Cake; Part Two

         Hello readers! I am back with another post for fondant. Today we will be focusing on how to place the fondant on the cake. It sounds easy, but it can be just as tricky. Fondant can tear easily, so it is best to put fondant on professionally. Rightly placed fondant can also give your cake a finished, neat look. Before we proceed, however I would like to thank the person who commented on my previous post. I would like to tell you once again, that I appreciate all comments. So if you want to comment, please feel free. Let's start!
       You will need:
  • Fondant 
  • An iced cake
  • Cornstarch to pour on your counter
  • Rolling Pin



                               Steps 
  1. Spread cornstarch or sugar on your counter top.
  2. Flatten your fondant into a circular shape and begin flattening the fondant with the rolling pin.
  3. Carefully put your hands under the fondant and place it over the cake.
  4. Move your fingers up and down on the fondant until it is smooth from the sides.
  5. Place your cake carefully on a cardboard stand or a plate.
  6. With a knife, gently cut the fondant at the edges of your plate or cardboard.
  7. Wrap it around the bottom.
  8. It's ready!
   I hope everyone enjoyed this recipe. Remember, the comments section is always open for advice, suggestions, or questions. Bye and keep coming for more mouth watering recipes!
pictures from: https://www.google.com/
 video from: http://www.youtube.com

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Thursday, April 18, 2013

Fondant: The Best Way to Decorate Your Cake; Part One

      Hello readers! Spring has come, but the temperatures are not cooperating in the area where I live. Spring comes bringing bright colors with it. However, in the area where I live, there are hardly any colors- everything is so dull. That's why I chose today's topic to be fondant. There are may things to do with fondant and you will explore some of them in the upcoming three posts. For now, however, we are going how to learn how to make fondant. Let's get started!
      You will need:
  • Bag of mini marshmallows
  • Powdered sugar
  • Extract
  • Gum Paste Mix (optional)
  • Any color you want to color your fondant
  • Water
Steps

  1. Take your water and pour it on top of the marshmallows. Put the marshmallows in the microwave until the mix is completely melted.
  2. Add a few drops of extract to your marshmallows and stir it thoroughly until it reaches a smooth consistency.
  3. Add the gum paste mix to the powdered sugar. (This step is optional).
  4. Pour the marshmallows into the powdered sugar and stir thoroughly.
  5. Knead your fondant to get rid of air pockets (much like you would do with clay).
  6. Add the coloring to it and then knead the fondant again to blend the color in.
  7. Store the fondant in an airtight bag or container. DO NOT KEEP IT IN THE FRIDGE.
  8. Enjoy!





        I hope everyone enjoyed this recipe. Remember, the comments section is always open for advice, suggestions, or questions. Bye and keep coming for more mouth watering recipes!
pictures from: https://www.google.com/
 video from: http://www.youtube.com





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Thursday, April 11, 2013

French Chocolate Mousse

        Hello readers! As you probably know from my previous posts, I have been trying to present a dish from a separate part of the world each time. So this time, I chose France.Today's dish is Chocolate Mousse. Before we get started however, I would like to say (write) a few things. In the right (right as in opposite of left, not right as in being correct) section of my blog, there is a big blue button that says join this site. If you follow the instructions from there, you can become an official chef! Let's get started!


     You will need:

  • One and a half cup of heavy cream
  • Six eggs (separated)
  • One half cup strong coffee or espresso
  • One third cup sugar
  • One forth cup orange liqueur
  • 18 oz. bittersweet chocolate chopped
Steps
  1. Take a saucepan and fill it with about an inch of water. Turn on the heat and let it simmer.
  2. Pour your chocolate, coffee/espresso, and sugar into a bowl. Stir thoroughly.
  3. Place your bowl on top of your pan. Stir frequently and take off heat when the chocolate has completely melted.
  4. Pour your egg whites into a bowl or mug and mix it with a hand mixer until stiff peaks begin to form.
  5. Take your hand mixer once more and stir the cream until it has a ribbon like look.
  6. Pour your egg yolks and liqueur into the chocolate. Stir the mixture thoroughly until it reaches a smooth consistency.
  7. Put in your egg whites and stir again. Be careful: by the time it takes to get a smooth consistency, the egg whites will start making life difficult for you.
  8. Pour in the whipped cream and stir again. Remember: it is very important to get everything to a smooth consistency.
  9. Put your mousse into the refrigerator for about two to three hours. You can even leave it in the fridge for one hour depending on your taste of firmness. 
  10. Serve!

 I hope everyone enjoyed this recipe. Remember, the comments section is always open for advice, suggestions, or questions. Bye and keep coming for more mouth watering recipes!(the video is a little bit old)

pictures from: https://www.google.com/
 video from: http://www.youtube.com


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Thursday, April 4, 2013

Spring Delights

     Hello readers! Spring is here! Spring means parties, birthdays, and lots of cooking! But don't worry, I am here to your rescue! In this post I will be posting the top five spring recipes. Sweets are the one thing in this world that almost everyone likes. So here are some fantastic ideas on spring desserts. 



Top Five Spring Desserts:
  1. Cupcakes (bright colors)
  2. Icecream  (strawberry or multi color)
  3. Pie(most likely based on fruits)
  4. Mousse (great for formal occasions)
  5. Cake (any flavor)

Spring Delights
This was just a quick post informing you about the top five spring desserts. These are excellent to make in the spring and please adults as well as kids. Spring is a time for color, so keep everything bright! Bright colors look better against dull colors in the spring. Dull colors such as brown or dark purple look better in the winter. That's all for now, bye!


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