2600 calorie shake

At a whopping 2,600 calories, Baskin Robbins large Chocolate Oreo Shake is America’s worse food according to a survey from a US health magazine. At 125g of fat, it has three days worth of saturated fat…

Clearly blinded by love for their brand, the Baskin Robbins website says you can “Delight your senses with a delicious shake made with your favorite premium ice cream flavor! Treat yourself today to a sweet experience!”

Rather brilliantly and unashamedly, this is how they describe their beast of a shake:

”Welcome to deliciousness! A creamy blend of Oreo Cookies ’n Cream ice cream, topped with whipped cream, chocolate drizzle and crushed Oreo cookie pieces. Yum!”

best FAT BURNERS since ephdra banned

#5 - Nutrex Lipo 6


Lipo is the first and only fat burner that uses liquid capsules for more absorption. It is made for both men and women. With women, it helps them lose fat in hard to lose areas such as their glutes, thighs, and stomach areas.

For men, it will enhance muscle definition, give you a leaner abs, and it will also attack your love handles and lower back areas. It has 6 main ingredients which include Synephrine HCL, Synthetic 99% Guggulsterones Z&E, Yohimbe HCL, Caffeine Anhydrous, and Bioperine.

All these ingredient assist you in your battle against fat. Lipo 6 will also give you energy and focus which will assist you when you need some adrenaline while on the treadmill.


Price- $27.49
Servings- 60
How long it will last you- 30 days
Value Rating- 7.5/10

Overall Rating- 7.5/10 [Order Info]





#4 - S.A.N Tight


The S.A.N company is a very innovated company. They are the creator of the very popular next generation creatine, V-12. That was a great product and this one is not too far behind.

It has 8 main ingredients that are prime factors in burning off fat. The ingredients include Synthetic Guggulsterones Z & E, Forslean, Yohimbine HCL, Vinpocetine, Pure Synephrine, Caffeine Anhydrous, and Bioperine.

All these ingredient make up one hell of a product. S.A.N Tight will naturally increase your metabolism and block the intake of fat from ingested foods. It also suppresses your appetite so you won't be hungry throughout the day.

You'll also receive added energy while being able to maintain your lean body mass. What's better than burning off fat and maintaining your hard earn muscles? Nothing!


Price- $29.98
Servings- 60
How long it will last you- 60 Days
Value Rating- 9/10

Overall Rating- 8/10 [Order Info]





#3 - Avant Labs Sesathin


Sesathin is based on Sesamin that is a naturally occurring lignan in sesame oil. So it's basically an essential fatty acid that combats to destroy the bad types of fat, letting your body use fat as fuel for energy.

Sesathin is not like other fat burners because it comes in liquid form. It is consider a "super fish oil" due to the fact that it's 10 time more potent than fish oils.

It also helps you with cholesterol levels. More importantly this products is excellent at giving you what you want, fat loss!

It increases fat burning and it decreases fat storage. No wonder why so many bodybuilders use this as the staple of their cutting cycles.


Price- $34.79
Servings- 90
How long it will last you- 30 days
Value Rating- 7/10

Overall Rating- 8.5/10 [Order Info]





#2 - Man Scorch


Man is a great company with some awesome products, and Scorch isn't an exception. Scorch is a great combination of ingredient to give you what you need, which is fat loss. It works by speeding up your metabolism and suppressing your appetite.

More importantly it provides you with a clean energy gain, which means you won't be jumpy and won't have any jitters or side effects. It also targets those troubled areas of fat on your body.

It can even eliminate stress, depression, and fatigue, which is credited to the Rhodiola in the ingredient profile. It includes green tea as an ingredient so it will definitely make you healthier overall by providing all the benefits from green tea.

Your blood sugar levels will lower due to the oolong tea, which is presented in Scorch. The Man company is so sure it works it delivers a "100 % guarantee" that it will work.


Price- $34.95
Servings- 84
How long it will last you- 42 days
Value Rating- 8/10

Overall Rating- 8.5/10 [Order Info]





#1 - The ECY (Ephedrine, Caffeine, Yohimbe) Stack


The man can take away my ephedra but he can't take away my Ephedrine HCL. The reason this ephedrine is legal is because it is used to relief shortness of breath, tightness of the chest, and wheezing due to asthma.

Ephedrine HCL works like ephedra and helps in fat and weight loss. Caffeine, also included in the stack is used worldwide to improve energy and alertness. It is a great way to gain maximum focus and energy during your workouts.

You'll love the rush while on this stack. Yohimbe is proven to burn fat (even improves sex drive) and is the finishing touch to this great stack. All in all, this product is dirt cheap and more importantly extremely effective and it's perfectly safe if used properly.

If you want to burn off that extra fat, then look no further than my number 1 choice: THE ECY STACK.


Ingredients
Mega-Pro Vasopro-Ephedrine HCL-25 mg
Higher Power-Caffeine-200 mg
Higher Power Yohimbe - 5 mg

Price For 30 Days Of Use Taking 2 Servings A Day- Around 15 dollars.
Value Rating- 10/10


Overall Rating- 9.5/10

leek with olive oil

2 pounds Leeks
1/3 cup Extra virgin olive oil
2 small Carrots -- halved & slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water

Trim leeks. Remove a few of the outer layers. Slice 3/4″ thick, discard
tough green leaves. Wash well in several changes of water.

In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook
very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover & simmer for 30 minutes,
checking the liquid. Add more water if necessary. When fully cooked, it
should be very moist but not watery. Serve cold with lemon juice.

Francois Haeringer ...a true legend

90 years old master still in the kitchen...François Haeringer, 90, is still a strong guiding presence at L’Auberge Chez François in Great Falls,VA...A must go restaurant great Provencal food and excellent service.

types of sausages

SAUSAGES
There are four main categories of sausages: fresh, cooked and smoked, cooked, and semi-dry and dry. The sausages listed here are basically ground meat, seasoned and flavored, with added fat, stuffed into casings. Bulk sausage is flavored ground meat, usually pork, that is cooked like ground beef, or formed into patties. No matter which sausage you use, be sure to read the label for handling and cooking instructions. A sausage which is smoked or dried, for instance, isn't necessarily fully cooked and ready to eat without further cooking.

Many people are concerned about nitrates and nitrites, preservatives used in the making of smoked meat and sausages. These curing agents stop bacterial contamination and give the product a pink color and distinctive flavor. If you shop carefully, you can find products labeled nitrate and nitrite-free.

In the chart below, the ingredients listed for each sausage are generic. Specific brands of sausages may have slightly different ingredients; however, these ingredients are considered typical.

Oh, and Polish Sausage and Kielbasa are basically the same and are interchangeable; kielbasa is a polish word that means 'sausage'. One of the differences is that Kielbasa is sold in rings rather than separate links. Just use the brand you like!

SAUSAGE TYPE INGREDIENTS COOKING METHOD
Polish Sausage Fresh Pork, beef, garlic, thyme or marjoram, pork fat, pepper Steam, Fry, Grill, Bake to 155 degrees F

Kielbasa Fresh, Smoked Beef, pork, garlic, pork or beef fat, mustard Steam, Fry, Grill, Bake to 155 degrees F

Bratwurst Fresh, sometimes smoked and cooked Pork or beef, veal, dry milk, onion, garlic, coriander, caraway, nutmeg Steam, Fry, Grill, Bake to 155 degrees F

Salami Dry, Cured Highly seasoned: garlic, salt, pepper, sugar Ready to eat

Sweet or Hot Italian Fresh Sweet: garlic, sugar, anise, and fennel

Hot: paprika, chile peppers, onion, garlic, fennel, parsley Steam, Fry, Grill, Bake to 155 degrees F

Cervelat or Summer Sausage Cured, Smoked, Semi-Dry Pork, beef, garlic, mustard, mild spices Ready to eat

Andouille Smoked Pork, salt, very spicy, sugar, paprika, red pepper, garlic, sage Ready to eat

Boudin Blanc Fresh, delicate Pork, fat, eggs, cream, bread crumbs, seasonings Gently saute

Braunschweiger Precooked, smoked Smoked liver, eggs, milk Ready to eat; spreadable

Boudin Noir Precooked Pig's blood, suet, bread crumbs Ready to eat; better sauteed

Knackwurst Precooked, Smoked Beef, pork, lots of garlic, cumin Ready to eat

Linguica Cured, Smoked Pork butt, lots of garlic, cumin, cinnamon, vinegar Usually ready to eat

Pepperoni Air-dried Pork, beef, lots of black and red pepper Usually ready to eat

Chorizo Dry, Smoked Pork, cilantro, paprika, garlic, chili powder, very spicy Usually ready to eat

Mortadella Semi-Dry, Smoked Cubes of pork fat, pork, beef, peppercorns, garlic, anise Steam, Fry, Grill, Bake to 155 degrees F

Hot Dogs Cooked, Smoked, Cured Cured beef and pork, garlic, salt, sugar, mustard, pepper Ready to eat

Bockwurst Fresh Veal, pork, milk, chives, eggs Steam, Saute, Bake to 155 degrees F

Bologna Cooked, Smoked Cured beef and pork, garlic, salt Ready to eat

Sole Meuniere

Ingredients
6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Salt
Fresh black pepper
10 sprigs parsley





Sole Meuniere Recipe (serve 6)

Step 1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.

Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.

Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.

Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.

Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.

Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.

Wine suggestion: Riesling, Chablis, Sancerre, dry white wine

Veau Marengo

Ingredients
3 lbs veal (stew meat cut into 2-inch cube)
1 lb tomatoes (ripe, peeled, seeded)
1/2 lb mushrooms
2 onions (minced)
2 cloves garlic
Peel and juice of 1 orange
Herbs: basil, thyme
2 cups dry white wine
3 tb flour
3 tb olive oil
1 tsp salt
1/4 tsp pepper


Veau Marengo Recipe (serve 6)

Step 1: Preheat oven at 325 degrees

Step 2: Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.

Step 3: Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.

Step 4: Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.

Step 5: Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.

Step 6: Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.

Step 7: Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.

Step 8: Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.

Serving: Veal marengo stew is usually served with rice or noodles.

Wine suggestion: Provence rosé, red Bordeaux Supérieur or Graves, red Cotes du Rhone Villages, white Vouvray or Chablis

Moules Marinieres

Ingredients
5 lb fresh mussels
2 cups dry white wine
1 onion, finely chopped
Bunch of parsley sprigs
Herbs: 1/4 tsp thyme, 1/6 tsp pepper, 1/2 bay leaf




Mussels a la Mariniere Recipe

Step 1: Rinse the mussels under water for 10 minutes.

Step 2: Pour the wine with the onion, parsley and herbs in a kettle. Boil for 3 minutes.

Step 3: Add the mussels. Cover. Boil again over hight heat for 5 minutes. Stir once or twice to move the mussels from the top to the bottom.

Step 4: When the shells are open, stop the fire and sprinkle with chopped parsley. Discard any mussels that haven't opended.

Serving: In soup plates. With bread and butter.

Wine suggestion: Dry white wine such as Muscadet, young Riesling, white Bordeaux

Tripe Soup Legacy (Please do not say "eewww"

Classic Romanian soup, but this version is middle eastern( strong vinegar kick and buttery taste)

2 lbs. tripe
10 cups of water
3 egg yolks
Salt and pepper to taste
Juice of 2 lemons
Four cloves of garlic
3tbsp white vinegar
Preparation Instructions
Chop the tripe into small pieces; season with salt and pepper and add the sliced garlic. Cook in water for 4 hours. If needed, add more water to bring to the consistency of soup.

Beat egg yolks well, add the juice of two lemons, beating while blending slowly with 4 cups of the soup stock so as not to curdle the eggs. Empty the egg sauce to the soup which is over a very low fire and stir for a few minutes.add vinegar. Serve very hot.

For toping : 8tbsp butter (melted) mixed with red paprika ,

natural slate cheese board

There’s nothing worse than eating from a buffet with untitled dishes and ending up with your mouth on fire from a spoonful of unexpected chili.

Likewise, it’s best to know what kind of cheese you are about to bite into before you end up with a mouthful of cultured mold.

This graffiti-friendly natural slate cheese board, which allows you to write the names on them with chalk, is the perfect way to give your guests a heads up on the cheese choices you have on offer.

The added benefit is that the stone board helps to keep the cheeses cool as well.(You should put in the fridge 1 to 2 hours)

inaugural Ice Cream

yes!PECAN
one of the most moronic ice cream name ever :)

BEURRE BLANC

Traditionally, beurre blanc is prepared as an integral part of the shallow- poaching process, using the reduction cooking liquid (cuisson). Another common practice is to prepare a reduction separately and make the beurre blanc in a larger batch so it can be used as a grand sauce on which derivative sauces are based. As with hollandaise, beurre blanc derivatives are prepared by either varying the ingredients in the reduction or altering the garnish ingredients. Beurre rouge, for instance, is made by using red wine in the reduction.

The quality of the butter is critical to the success of a beurre blanc. Unsalted butter is best because the salt level can better be controlled to taste later on. Check the butter carefully for a creamy texture and sweet aroma. Cube the butter and keep it cool.

A standard reduction for a beurre blanc is made from dry white wine and shallots. (When prepared as part of a shallow-poached dish, the cooking liquid becomes the reduction used in the sauce.) Other ingredients often used in the reduction include vinegar or citrus juice; chopped herbs including tarragon, basil, chives, or chervil; cracked peppercorns; and sometimes garlic, ginger, lemongrass, saffron, and other flavoring ingredients.

A small amount of reduced heavy cream is occasionally added to stabilize the emulsion. To use cream, reduce it by half separately. Carefully simmer the cream until it thickens and has a rich, ivory-yellow color. The more reduced the cream, the greater its stabilizing effect. The more stable the sauce, the longer it will last during service. However, the flavor of cream will overpower the fresh taste of the butter.

Be sure that the pan is of a nonreactive metal. Bi-metal pans, such as copper or anodized aluminum lined with stainless steel, are excellent choices for this sauce.

A whisk may be used to incorporate the butter into the sauce, but many chefs prefer to allow the motion of the pan swirling over the burner or flattop to incorporate the butter. Straining is optional for this sauce, but if you choose to strain either the reduction or the finished sauce, you will need a sieve. Once prepared, the sauce may be kept warm in the container used to prepare it, or it may be transferred to a clean bain-marie, ceramic vessel, or wide-necked vacuum bottle.

A basic formula for 32 fl oz/960 mL Beurre Blanc
1 lb 8 oz/680 g butter

Reduction made from: 8 fl oz/240 mL dry white wine3 fl oz/90 mL vinegar, shallots, and peppercorns, 4 fl oz/120 mL heavy cream (optional)

Salt

Ground white pepper

Lemon juice

1. Prepare the initial reduction of acid, shallots, and peppercorns, which gives the sauce much of its flavor. Other aromatics, such as shallots or bay leaves, may be added as required by the recipe. Combine the reduction ingredients and reduce over fairly brisk heat to a syrupy consistency (à sec). If preparing the sauce as an integral part of a shallow-poached dish, simply reduce the cuisson. Reduce the heat to low. Gradually incorporate the butter into the reduction, blending it in with a whisk (as shown above) or by keeping the pan in constant motion. The action is similar to that used in finishing a sauce with butter (monter au beurre). If the sauce looks oily rather than creamy or if it appears to be separating, it has gotten too hot. Immediately pull the pan off the heat and set it on a cool surface. Continue to add the butter a little at a time, whisking until the mixture regains the proper creamy appearance. Then continue to incorporate the remainder of the butter over low heat. If the butter takes a very long time to become incorporated into the sauce, increase the heat under the pan very slightly.

2. Make the necessary final adjustments to flavor and texture by checking the seasoning and straining, if desired. Alternatively, the reduction ingredients can also be left in the sauce for texture and garnish. If you did not strain the reduction earlier, you now have the option of straining the sauce. If you do choose to strain, work quickly to keep the sauce warm. Serve immediately or keep warm. To prepare a large batch of beurre blanc and hold it through a service period, use the same holding techniques described for hollandaise. The sauce may deteriorate over time, however, and must be monitored for quality. The flavor of beurre blanc is that of whole butter with piquant accents from the reduction. The finishing and/or garnishing ingredients also influence the flavor. A good beurre blanc is creamy in color, although garnishes may change the color. The sauce should have a distinct sheen. The body should be light. If the sauce is too thin, it probably does not contain enough butter. Conversely, a beurre blanc that is too thick includes too much butter or cream. The texture should be frothy, and the sauce should not leave an oily or greasy feeling in the mouth.

Nutella Chocolate Cheesecake Bars MUCHO YUMO...

8 Double Chocolate Oreos
12 ounces light cream cheese, softened
1/4 cup packed brown sugar
1/3 cup granulated sugar
2/3 cup Nutella
1/3 cup natural unsweetened cocoa powder — Or — Dutch (Hershey’s Dark)
1/2 teaspoon vanilla
1 teaspoon instant espresso powder
1 large egg plus 1 egg white
2 tablespoons cornstarch
2 teaspoons Frangelico (optional, but good)
1/3 cup chocolate chips

Preheat oven to 325 degrees F. Line the inside of an 8 inch square metal pan with non-stick foil. Process cookies into crumbs and press into bottom of pan.

Wipe processor bowl clean and add cream cheese; Process until smooth, scraping side of bowl as needed, then add both sugars, Nutella, cocoa powder, vanilla and espresso powder; process until well mixed. Scrape sides of bowl and add egg, egg white and cornstarch and pulse to mix, then add Frangelico and pulse to mix again. Pour over cookie crust and sprinkle top with chocolate chips.

Bake on center rack for 35-40 minutes. Cool completely in pan then refrigerate for a few hours or until well-chilled. Grasp foil, lift from pan, place on a cutting board and slice into 8 bars.

Makes 8 bars or 16 squares

Truth Beyond The Hope

We all have rainy days in our life. Mine is pouring these days...

By rainy days I mean to the non-meteorological rainy days when we run down the streets by having a heavy rainy cloud above our heads. We know the feeling so well. Sometimes we’re just a little low while some other times we’re so depressed and it makes us feel like we lost all ways to believe in ourselves. We lost hope. But when did we get in here?

Hope is what I like to call, knowing there is a light out of the dark. Hope is what we hold in our heart when we want to believe our sorrows will end eventually. Hoping is waiting for a better perspective. Hope is never giving up.

While some people believe that hope is just a way of ignoring the reality, which is completely not true, others find straight in it.

The truth? Hope is what makes the difference between the survivor and the resigned, between the strong and the weak, between the winner and the loser.

A song once said:

“Remember, all of the famous man
Who had to fall to rise again.
They picked themselves up, dust themselves off
And… start all over again”.
(Diana Krall)

Between these lines lies hidden a most precious truth. Clouds will always appear. Even the most perfect sunny days may get really cloudy sometimes. Giving up and losing hope is what the weak people do by not being able to face a bad moment. And being in denial when it comes to the bad moments in life is what can be called ignoring the reality.

There’s no such thing as perfect. Don’t focus your energy on wanting to reach perfection. Be realistic and keep your resources for the bad moment which inevitably will appear. Keep faith, it can make wonders. When you’ll see the difference in you, you’ll really understand the power of believing and always hoping for the best.

i still have some hope in me :)

TWENTY THINGS ABOUT ME

1.CONTARY TO POPULAR BELIEF I AM NOT A DRUG ADDICT
2.I HATE PHONE CONVERSATIONS
3.I USED TO HATE ROMANTIC MOVIES NOW I REALLY LOVE THEM (WEIRD)
4.COOKING IS MY REAL TRUE CALLING
5.I DON'T LIKE NOVELS SO MUCH
6.I DON'T LIKE VEGETERIANS AND VEGANS
7.I AM A WINTER PERSON AND HATE SUMMER(EXCEPT BEACH AND BEER COMBINATION)
8.I AM OBSESSED ABOUT COLOGNES
9.I LOVE FIFTEES MUSICALS ( ESP.GENE KELLY'S)
10.I LOVE WATCHING TV WITH MY GIRLFRIEND
11.I AM A SMOKER (TRYING TO QUIT EVERY DAY)
12.I AM REPUBLICAN
13.I WAS REALLY FAT WHILE I WAS A KID (MY FRIENDS USED TO CALL ME "LAUGHING POTATO")
14.I DON'T THINK I AM GOING TO ABLE TO GET MARRY( TO BAD..)
15.I HAVE ONE DOG AND ONE CAT AND I LOVE THEM A LOT.
16.I MISS MY CHILDHOOD
17.I LOVE BABIES IF I HAVE A CHANCE I WOULD LIKE TO BUY ONE
18.I DON'T LIKE LIARS
19.I USED TO LIE A LOT,BUT LAST FOUR YEARS I DIDN'T LIE,TOUGH TRANSITION :)
20.I LOVE OLD THINGS