Food, Music & Cats

Eggplant Eggplant, or  aubergine  as it is called in France, is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of  Solanaceae , also commonly known as nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. One of the most popular varieties of eggplant in North America looks like a pear-shaped egg, a characteristic from which its name is derived. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy in consistency. Contained within the flesh are seeds arranged in a conical pattern. In addition to this variety, eggplant is also available in a cornucopia of other colors including lavender, jade green, orange, and yellow-white, as well as in sizes and shapes that range from that of a small tomato to a large zucchini. While the different varieties do var

Crepe Pan/ Crepe Maker Name of item              : Crepe Pan/ Crepe Maker Function                      : To help making crepe How to clean               : Use dry napkin to wipe it don’t use sharp things Crepe pan is a flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls. This pan is also the type commonly used for omelets. The round bottom pan has a rounded surface extending upward that allows the pan to be dipped into the batter after it is heated, to receive a thin batter coating instead of a thick coating, which may occur if batter is poured too heavily into a flat bottom pan. By using the round bottom Crêpe Pan, the crêpe can be prepared as a thinly coated layer that covers the pan as it heats and cooks the crêpe. All types of pans best suited for crêpes will be made with a heavy base to allow the heat to be evenly diffused across the surface of the pan. The addition

hi there.. it's already Thursday again, it's mean this is the last day on practical week. huft, a little bit exhausted as usual hehe, and welcome weekend yeyy. so today, I just wake up early in the morning because we have 1000 pax more snack box to fill, and it will picked up at 9 so we have to move fast. I arrived on campus before 6, and it's a little seized my sleep time hehehe. but that's okay because we will get money. yes, we're not doing product today we just fill the snack box, and another few job. so we started filling the snack box at 6 am. we work it as fast as we can, and we have finished it at 7. wow that's fast. so we have an hour to get rest some of us go find breakfast and some again went sleep. after the snack box picked up. we have visited by student's parents in he kitchen laboratory, because today on our campus coincide with parents day event. so all the parents go around the kitchen laboratory so they know what we usually do when i

hi there... it's time to sneak peek at traditional market again, and on this episode I will sharing about a traditional market that pretty far from our campus. and we chose that market because my friend Ahmad told us that the traditional market are really tidy and clean. so we went there on the way to the traditional market, it's toke pretty long time and we little bit tired because yesterday we already in campus before dawn to fill the snack box. and our traditional market destination this time is Panakkukang traditional market as known as Toddopuli traditional market. Destination      : Panakukang Traditional Market/ Toddopuli Traditional Market Location          : Paropo, Panakkukang, Makassar city, South Sulawesi, Indonesia 90231 so when we arrived at the traditional market, we straight to saw the sign of the market and take picture of it, there is no me on that picture because i toke it, hmm. and after that we straight to walk in the market, and inside the tra