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One of the best fragrances of all time
Friday, December 23, 2011
Thursday, December 22, 2011
Welcome to the Paradise
Resort
Island Garden City of Samal is one of the best visited island in Mindanao and now the fastest growing tourist destination in the Philippines. It is blessed with rich treasure of sparkling beaches and numerous wonderful resorts and this includes Paradise Island. A five minute motorized boat ride can be taken away from busy city life. The island offers enticing features also with fine pristine white sand beach resorts to various natural attractions.
I have been a fan of this resort ever since childhood because of their quality service and accommodation, friendly personnel, mouth watering food, clean surroundings and tidy comfort rooms, and the most of all the rich marine life. It’s just ten minutes away from our home which makes it all convenient for the family. I’ve seen a lot of improvements from the structure to the services. They just get better every time we visit.
It is also a perfect place for scuba diving and snorkeling. You can see diverse sea animals from the colorful fishes including the zebra fish, puffer fish, clown fish, different species of star fish, eels, sea snakes and much more. You can also see different shades of coral reefs, sea anemones and on top of it is the calming view and the splash of waves from the sea.
Here are the recent photos from our last trip.
If you want more information about this resort click here.
Stay tuned.
(c)therottengenius
Misa de Gallo of the Filipinos
Misa de Gallo also known in the Filipino term Simbang Gabi is commenced at the dawn of December 16 when the first crow of the rooster is heard. It is a nine-day novena mass wherein most Filipinos commemorate Christmas through anticipating the birth of the Messiah. This has been a tradition every year when Christmas day is near. The dawn mass usually starts at four a.m where people join a flock queuing to hear the Good News showing the true devotion to Jesus Christ. Filipinos have the belief that whoever completes attending the nine days of simbang gabi, God shall grant their wish. This belief has been passed all over the years the same as the celebration of the dawn mass. This only proves that the Filipino culture is also based on Faith and values taught by the church. It is really nice to see people willing to cut off their sleeping time to celebrate the mass, say a prayer and also wish to God at the same time.
According to wikipilipinas, Simbang gabi started about three centuries ago, having begun sometime in the 1700s. A Spanish friar gathered his flocks of farmers during harvest time – coinciding with the Christmas season – and together they gave thanks for the bountiful harvest. Group singing was encouraged during the gathering and a simple breakfast was served afterwards. From then on these farmers willingly observed those early mornings as a time for worship, and it became a tradition over time.
After the mass, it’s been also a yearly tradition to buy and eat Christmas Filipino delicacies such as the suman, bibingka, kuchinta and puto bungbong with a hot coffee or with hot chocolate. The kakanin as what Filipinos call it is sold outside the church usually purchased by bundles for the whole family to partake.
Stay tuned.
(c)therottengenius
The 15 Promises of the Blessed Virgin Mary
I grew up in a family who are devoted to praying the Holy Rosary. I recently read a book of compilations of the Miracles brought by Mother Mary, religious definitions and much more to learn about our Mother. I find it very amazing that she also have her 15 promises to those who pray the rosary. It is very heart-moving that made me more motivated to pray everyday.
So here are the Fifteen Promises of the Blessed Virgin Mary:
1.Whoever shall faithfully serve me by the recitation of the Rosary, shall receive powerful graces.
2.I promise my special protection and the greatest graces to all those who shall recite the Rosary.
3.The Rosary shall be a powerful armor against hell, it will destroy vice, decrease sin, and defeat heresies.
4.It will cause virtue and good works to flourish; it will obtain for souls the abundant mercy of God; it will withdraw the hearts of people from the love of the world and its vanities, and will lift them to the desire of eternal things. Oh, that souls would sanctify themselves by this means.
5.The soul which recommends itself to me by the recitation of the Rosary, shall not perish.
6.Whoever shall recite the Rosary devoutly, applying himself to the consideration of its Sacred Mysteries shall never be conquered by misfortune. God will not chastise him in His justice, he shall not perish by an unprovided death; if he be just, he shall remain in the grace of God, and become worthy of eternal life.
7.Whoever shall have a true devotion for the Rosary shall not die without the Sacraments of the Church.
8.Those who are faithful to recite the Rosary shall have during their life and at their death the light of God and the plentitude of His graces; at the moment of death they shall participate in the merits of the Saints in Paradise.
9.I shall deliver from purgatory those who have been devoted to the Rosary.
10.The faithful children of the Rosary shall merit a high degree of glory in Heaven.
11.You shall obtain all you ask of me by the recitation of the Rosary.
12.All those who propagate the Holy Rosary shall be aided by me in their necessities.
13.I have obtained from my Divine Son that all the advocates of the Rosary shall have for intercessors the entire celestial court during their life and at the hour of death.
14.All who recite the Rosary are my children, and brothers and sisters of my only Son, Jesus Christ.
15.Devotion of my Rosary is a great sign of predestination.
It’s amazing right? Well, not only that, persons praying the rosary will also be bestowed with blessings and benefits.
Blessings of the Rosary:
Sinners are forgiven.
Souls that thirst are refreshed.
Those who are fettered have their bonds broken.
Those who weep find happiness
Those who are tempted find peace.
The poor find help.
Religious are reformed.
Those who are ignorant are instructed.
The living learn to overcome pride.
The dead (the Holy Souls) have their pains eased by suffrages.
Benefits of the Rosary:
It gradually gives us a perfect knowledge of Jesus Christ.
It purifies our souls, washing away sin.
It gives us victory over all our enemies.
It makes it easy for us to practice virtue.
It sets us on fire with love of Our Lord.
It enriches us with graces and merits.
It supplies us with what is needed to pay all our debts to God and to our fellow-men; and finally, it obtains all kinds of graces for us from Almighty God.
We are really fortunate that God loves us very much. All those Promises, Blessings and Benefits are His true living gift to us. We may have all the busy schedules but praying the rosary shouldn’t be forgotten. Giving God at least 15 minutes of our time everyday will really make Him happy and will make us feel satisfied. So what are you waiting for? Start a brand new habit in praying the rosary with our whole hearts, then God shall bless you.
Always pray the Rosary
Stay tuned.
(c)therottengenius
Catholic Basic Prayers with Filipino Translation
We knew about the basic prayers that our parents taught us. We usually used the language wherein we are comfortable but as we grow, we forget to bring it along and just even say it in a day. It might be a bit awkward for others to express their faith too much because they’ll be labeled and outcast to the modern times. Quite sad but it’s the truth. So I present the prayers that we should say by heart and not by mere lip exercise. Also, I included the Tagalog version for those who would like to know.
Our Father (The Lord’s Prayer):
Our father, who art in heaven;
hallowed be Thy name;
Thy kingdom come;
Thy will be done on earth as it is in heaven.
Give us this day our daily bread;
and forgive us our trespasses
as we forgive those who trespass against us,
and lead us not into temptation;
but deliver us from evil.
Amen.
Hail Mary:
Hail Mary, full of grace, The Lord is with thee.
Blessed art thou amongst women and blesses is the fruit of thy womb, Jesus.
Holy Mary, Mother of God,
Pray for us sinners now and at the hour of our death.
Amen.
Glory Be:
Glory be to the Father and to the Son and to the Holy Spirit.
As it was in the beginning, is now and ever shall be, world without end.
Amen.
Filipino Translation:
Ama Namin (Our Father):
Ama namin, sumasalangit Ka,
Sambahin ang ngalan Mo.
Mapasa amin ang kaharian Mo
Sundin ang loob mo.
Dito sa lupa para ng sa langit.
Bigyan mo kami n gaming kakanin sa araw-araw.
At patawarin mo kami sa aming mga sala,
Para ng pagpapatawad naming sa nakakasala sa amin.
At huwag mo kami, ipahitulot sa tukso,
At iadya mo kami sa lahat ng masama.
Amen.
Aba Ginoong Maria (Hail Mary):
Aba Ginoong Maria, napupuno ka ng grasiya,
Ang Panginoong Diyos ay sumasaiyo.
Bukod kang pinagpala sa babaeng lahat
At pinagpala rin naman ang anak mong si Hesus.
Santa Maria, Ina ng Diyos
Ipanalangin mo kaming makasalanan
Ngayon at kung kami’y mamamatay.
Amen.
Luwalhati sa Ama (Glory be):
Luwalhati sa Ama,
Sa Anak,
At sa Diyos Espiritu Santo.
Kapara noong unang-una,
Ngayon at magpakailanman
Sa walang hanggan.
Amen.
Always Pray Everyday. God Bless You.
Stay tuned.
(c)therottengenius
Our Father (The Lord’s Prayer):
Our father, who art in heaven;
hallowed be Thy name;
Thy kingdom come;
Thy will be done on earth as it is in heaven.
Give us this day our daily bread;
and forgive us our trespasses
as we forgive those who trespass against us,
and lead us not into temptation;
but deliver us from evil.
Amen.
Hail Mary:
Hail Mary, full of grace, The Lord is with thee.
Blessed art thou amongst women and blesses is the fruit of thy womb, Jesus.
Holy Mary, Mother of God,
Pray for us sinners now and at the hour of our death.
Amen.
Glory Be:
Glory be to the Father and to the Son and to the Holy Spirit.
As it was in the beginning, is now and ever shall be, world without end.
Amen.
Filipino Translation:
Ama Namin (Our Father):
Ama namin, sumasalangit Ka,
Sambahin ang ngalan Mo.
Mapasa amin ang kaharian Mo
Sundin ang loob mo.
Dito sa lupa para ng sa langit.
Bigyan mo kami n gaming kakanin sa araw-araw.
At patawarin mo kami sa aming mga sala,
Para ng pagpapatawad naming sa nakakasala sa amin.
At huwag mo kami, ipahitulot sa tukso,
At iadya mo kami sa lahat ng masama.
Amen.
Aba Ginoong Maria (Hail Mary):
Aba Ginoong Maria, napupuno ka ng grasiya,
Ang Panginoong Diyos ay sumasaiyo.
Bukod kang pinagpala sa babaeng lahat
At pinagpala rin naman ang anak mong si Hesus.
Santa Maria, Ina ng Diyos
Ipanalangin mo kaming makasalanan
Ngayon at kung kami’y mamamatay.
Amen.
Luwalhati sa Ama (Glory be):
Luwalhati sa Ama,
Sa Anak,
At sa Diyos Espiritu Santo.
Kapara noong unang-una,
Ngayon at magpakailanman
Sa walang hanggan.
Amen.
Always Pray Everyday. God Bless You.
Stay tuned.
(c)therottengenius
The Aesthetic View
In the depth of darkness ad ever since the dawn of time,
God, the ever omnipotent and omniscient made everything filed in line.
His masterpiece is wonderful that there is nothing to compare,
But through the innovations, we fail to recognize beauty,
we’ve become dull dry in sense, like a land in drought, even forgot just to glare.
So let me uncover the mask and remove the blind fold people put around,
To open each eye, to discover the portal of aesthetic perspective in the same ground.
To let people appreciate what they have and let them meet my gaze,
I know in every site where people dwell has a special place.
In my perception, the place I treasure most and treat so dear,
Is where the birds chirp, the sturdy trees dance, the branches sways,
the river continuously flows, shines like a diamond, so crystal clear.
Where the wind breeze blows, where the sea waves are wild and calm
and where the spectrum of light freely plays under the heat of the sun.
Where the eagle soars, where the tasty smell of durian diffuse, where the sweet pomelo is grown,
it is the land I call my own, the place where I was born.
It is my sanctuary of joy and satisfaction,
My territory wherein I set my disposition.
Where I breathe air in and out, partake food all through out.
Where I find peace and tranquility as well as noise high and loud.
How I wish people tend to view life with colors and hues,
Like the sunrise in the east and the sunset in the west,
Where individual people gather in queue to see the majestic view.
Omit all doubts and pessimism and change the channel to optimism.
Expunge the discontentment and build a world of smiles.
Take part in the journey in the appreciation quest,
In having the Aesthetic View, everything will be suffice, reaping all the best.
God, the ever omnipotent and omniscient made everything filed in line.
His masterpiece is wonderful that there is nothing to compare,
But through the innovations, we fail to recognize beauty,
we’ve become dull dry in sense, like a land in drought, even forgot just to glare.
So let me uncover the mask and remove the blind fold people put around,
To open each eye, to discover the portal of aesthetic perspective in the same ground.
To let people appreciate what they have and let them meet my gaze,
I know in every site where people dwell has a special place.
In my perception, the place I treasure most and treat so dear,
Is where the birds chirp, the sturdy trees dance, the branches sways,
the river continuously flows, shines like a diamond, so crystal clear.
Where the wind breeze blows, where the sea waves are wild and calm
and where the spectrum of light freely plays under the heat of the sun.
Where the eagle soars, where the tasty smell of durian diffuse, where the sweet pomelo is grown,
it is the land I call my own, the place where I was born.
It is my sanctuary of joy and satisfaction,
My territory wherein I set my disposition.
Where I breathe air in and out, partake food all through out.
Where I find peace and tranquility as well as noise high and loud.
How I wish people tend to view life with colors and hues,
Like the sunrise in the east and the sunset in the west,
Where individual people gather in queue to see the majestic view.
Omit all doubts and pessimism and change the channel to optimism.
Expunge the discontentment and build a world of smiles.
Take part in the journey in the appreciation quest,
In having the Aesthetic View, everything will be suffice, reaping all the best.
Live Life with The English Paradigm
Some find it hard to speak English and are uncomfortable dealing with it. So here’s a poem that encourages people to speak the English language and tips how to improve speaking as well as writing.
English Language is used all over the world,
As a modern way to communicate for those who are straight or curled.
The instrument for us to understand, to work for our betterment hand in hand.
It is our aid to have a rich, prosperous life, helps us to be happy with all our might.
But in some ways, we are hindered by our fear,
Scared to use English that’s why everything went so unclear.
We tend to shut our mouths, thinking speaking English is too hard,
And so we’re stucked in the situation, clueless, mind twisted and barred.
So here I am to give you some tips and advice,
On how to make fear disappear and make English as a friend and a healthy vice.
It’s not that bad to try it out,
Just trust yourself and expunge all hesitations and doubts.
First is to know what English is about, make use of the grammar and make it your chum aside from learning Finnish.
To practice and apply it as your own style, make it your medium even more than once in a while.
Think, Listen, Write, Speak and Act in English, one sure way to achieve your aim.
So to summarize it all, the perfect way to sharpen your skills,
That’s to live in English just like taking your own English pills.
So start now, live life with the English Paradigm.
English Language is used all over the world,
As a modern way to communicate for those who are straight or curled.
The instrument for us to understand, to work for our betterment hand in hand.
It is our aid to have a rich, prosperous life, helps us to be happy with all our might.
But in some ways, we are hindered by our fear,
Scared to use English that’s why everything went so unclear.
We tend to shut our mouths, thinking speaking English is too hard,
And so we’re stucked in the situation, clueless, mind twisted and barred.
So here I am to give you some tips and advice,
On how to make fear disappear and make English as a friend and a healthy vice.
It’s not that bad to try it out,
Just trust yourself and expunge all hesitations and doubts.
First is to know what English is about, make use of the grammar and make it your chum aside from learning Finnish.
To practice and apply it as your own style, make it your medium even more than once in a while.
Think, Listen, Write, Speak and Act in English, one sure way to achieve your aim.
So to summarize it all, the perfect way to sharpen your skills,
That’s to live in English just like taking your own English pills.
So start now, live life with the English Paradigm.
iPhone4S released in the Philippines
The Most Amazing Phone Yet
After months of queries and speculations, the new iPhone is finally uncovered. Filipinos are already fussing around to grab their new iphone 4S. Even though we have been waiting for a long time for its launching, it was all worth it most especially for all the Apple fans. I’m anticipating for iphone5 but surprisingly we got an overhauled iphone4. It is acclaimed as the most amazing phone yet with Dual-core A5 chip which delivers up to two times more power and up to seven times faster graphics, all new 8 megapixel camera and optics, 1080p HD Video, iOS5 described as The World’s Most Advance Operating System yet easy to use, iCloud the easiest way to manage all your stuff and stores your music, photos, apps, mail, contacts, calendars, documents, and more, Retina display which provides crisp text, sharp graphics and stunning images, and the all new Siri which let’s you use your voice to send messages, see reminders, search for information and more.
So here are the some information and the technical specifications as stated from the www.apple.com
Size and Weight:
Height: 4.5 inches (115.2 mm)
Width: 2.31 inches (58.6 mm)
Depth: 0.37 inch (9.3 mm)
Weight: 4.9 ounces (140 grams)
Cellular and Wireless:
World phone
UMTS/HSDPA/HSUPA (850, 900, 1900, 2100 MHz);
GSM/EDGE (850, 900, 1800, 1900 MHz)
CDMA EV-DO Rev. A (800, 1900 MHz)4
802.11b/g/n Wi-Fi (802.11n 2.4GHz only)
Bluetooth 4.0 wireless technology
Location:
Assisted GPS and GLONASS
Digital compass
Wi-Fi
Cellular
Display:
Retina display
3.5-inch (diagonal) widescreen Multi-Touch display
960-by-640-pixel resolution at 326 ppi
800:1 contrast ratio (typical)
500 cd/m2 max brightness (typical)
Fingerprint-resistant oleophobic coating on front and back
Support for display of multiple languages and characters simultaneously
Camera, Photos, and Video:
8-megapixel camera
Autofocus
Tap to focus
Face detection in still images
LED flash
Video recording, HD (1080p) up to 30 frames per second with audio
Video stabilization
Front camera with VGA-quality photos and video at up to 30 frames per second
Photo and video geotagging
Power and Battery:
Built-in rechargeable lithium-ion battery
Charging via USB to computer system or power adapter
Talk time: Up to 8 hours on 3G, up to 14 hours on 2G (GSM)
Standby time: Up to 200 hours
Internet use: Up to 6 hours on 3G, up to 9 hours on Wi-Fi
Video playback: Up to 10 hours
Audio playback: Up to 40 hours
Audio Playback:
Frequency response: 20Hz to 20,000Hz
Audio formats supported: AAC (8 to 320 Kbps), Protected AAC (from iTunes Store), HE-AAC, MP3 (8 to 320 Kbps), MP3 VBR, Audible (formats 2, 3, 4, Audible Enhanced Audio, AAX, and AAX+), Apple Lossless, AIFF, and WAV
User-configurable maximum volume limit
TV and Video:
AirPlay Mirroring to Apple TV support at 720p
Video mirroring and video out support: Up to 1080p with Apple Digital AV Adapter or Apple VGA Adapter (adapters sold separately)
Video out support at 576p and 480p with Apple Component AV Cable; 576i and 480i with Apple Composite AV Cable (cables sold separately)
Video formats supported: H.264 video up to 1080p, 30 frames per second, High Profile level 4.1 with AAC-LC audio up to 160 Kbps, 48kHz, stereo audio in .m4v, .mp4, and .mov file formats; MPEG-4 video up to 2.5 Mbps, 640 by 480 pixels, 30 frames per second, Simple Profile with AAC-LC audio up to 160 Kbps per channel, 48kHz, stereo audio in .m4v, .mp4, and .mov file formats; Motion JPEG (M-JPEG) up to 35 Mbps, 1280 by 720 pixels, 30 frames per second, audio in ulaw, PCM stereo audio in .avi file format
Headphones:
Apple Earphones with Remote and Mic
Frequency response: 20Hz to 20,000Hz
Impedance: 32 ohms
Mail Attachment Support:
Viewable Document Types
.jpg, .tiff, .gif (images); .doc and .docx (Microsoft Word); .htm and .html (web pages); .key (Keynote); .numbers (Numbers); .pages (Pages); .pdf (Preview and Adobe Acrobat); .ppt and .pptx (Microsoft PowerPoint); .txt (text); .rtf (rich text format); .vcf (contact information); .xls and .xlsx (Microsoft Excel)
Sensors:
Three-axis gyro
Accelerometer
Proximity sensor
Ambient light sensor
System Requirements:
Apple ID (required for some features)
Internet access6
Syncing with iTunes on a Mac or PC requires:
Mac: OS X v10.5.8 or later
PC: Windows 7; Windows Vista; or Windows XP Home or Professional with Service Pack 3 or later
iTunes 10.5 or later (free download fromwww.itunes.com/download )
Environmental Requirements:
Operating temperature: 32° to 95° F (0° to 35° C)
Nonoperating temperature: −4° to 113° F (−20° to 45° C)
Relative humidity: 5% to 95% noncondensing
Maximum operating altitude: 10,000 feet (3000 m)
Languages:
Language Support
English (U.S.), English (UK), Chinese (Simplified), Chinese (Traditional), French, German, Italian, Japanese, Korean, Spanish, Arabic, Catalan, Croatian, Czech, Danish, Dutch, Finnish, Greek, Hebrew, Hungarian, Indonesian, Malay, Norwegian, Polish, Portuguese, Portuguese (Brazil), Romanian, Russian, Slovak, Swedish, Thai, Turkish, Ukrainian, Vietnamese
Keyboard Support
English (U.S.), English (UK), Chinese – Simplified (Handwriting, Pinyin, Stroke), Chinese – Traditional (Handwriting, Pinyin, Zhuyin, Cangjie, Stroke), French, French (Canadian), French (Switzerland), German (Germany), German (Switzerland), Italian, Japanese (Romaji, Kana), Korean, Spanish, Arabic, Bulgarian, Catalan, Cherokee, Croatian, Czech, Danish, Dutch, Emoji, Estonian, Finnish, Flemish, Greek, Hawaiian, Hebrew, Hindi, Hungarian, Icelandic, Indonesian, Latvian, Lithuanian, Macedonian, Malay, Norwegian, Polish, Portuguese, Portuguese (Brazil), Romanian, Russian, Serbian (Cyrillic/Latin), Slovak, Swedish, Thai, Tibetan, Turkish, Ukrainian, Vietnamese
Dictionary Support (enables predictive text and autocorrect)
English (U.S.), English (UK), Chinese (Simplified), Chinese (Traditional), French, French (Canadian), French (Switzerland), German, Italian, Japanese (Romaji, Kana), Korean, Spanish, Arabic, Catalan, Cherokee, Croatian, Czech, Danish, Dutch, Estonian, Finnish, Flemish, Greek, Hawaiian, Hebrew, Hindi, Hungarian, Indonesian, Latvian, Lithuanian, Malay, Norwegian, Polish, Portuguese, Portuguese (Brazil), Romanian, Russian, Slovak, Swedish, Thai, Turkish, Ukrainian, Vietnamese
Siri Languages
English (U.S., UK, and Australian), French, German
In the Box:
iPhone 4S
Apple Earphones with Remote and Mic
Dock Connector to USB Cable
USB Power Adapter
Documentation
Globe Telecommunications and Smart Communications already provides the new iPhone4S. The service providers offers promos and other schemes to entice the consumers but in the end, the verdict is yours. Choose the network provider at your own preference, Smart or Globe, it’s the same phone after all. So we heard good reviews and nice feedback from the users about the new iPhone4s but there are just two things I would like to see if ever they will release another phone in the next few months or even a year, probably the iPhone5. One is to integrate built-in flash for the great camera to capture better images in places with low light source and second is to launch it less expensive, I know it’s too much to ask but I hope they’re gonna think it over. Over all, it’s another innovation and a job well done for the Apple Corporation.
Stay tuned.
(c)therottengenius
After months of queries and speculations, the new iPhone is finally uncovered. Filipinos are already fussing around to grab their new iphone 4S. Even though we have been waiting for a long time for its launching, it was all worth it most especially for all the Apple fans. I’m anticipating for iphone5 but surprisingly we got an overhauled iphone4. It is acclaimed as the most amazing phone yet with Dual-core A5 chip which delivers up to two times more power and up to seven times faster graphics, all new 8 megapixel camera and optics, 1080p HD Video, iOS5 described as The World’s Most Advance Operating System yet easy to use, iCloud the easiest way to manage all your stuff and stores your music, photos, apps, mail, contacts, calendars, documents, and more, Retina display which provides crisp text, sharp graphics and stunning images, and the all new Siri which let’s you use your voice to send messages, see reminders, search for information and more.
So here are the some information and the technical specifications as stated from the www.apple.com
Size and Weight:
Height: 4.5 inches (115.2 mm)
Width: 2.31 inches (58.6 mm)
Depth: 0.37 inch (9.3 mm)
Weight: 4.9 ounces (140 grams)
Cellular and Wireless:
World phone
UMTS/HSDPA/HSUPA (850, 900, 1900, 2100 MHz);
GSM/EDGE (850, 900, 1800, 1900 MHz)
CDMA EV-DO Rev. A (800, 1900 MHz)4
802.11b/g/n Wi-Fi (802.11n 2.4GHz only)
Bluetooth 4.0 wireless technology
Location:
Assisted GPS and GLONASS
Digital compass
Wi-Fi
Cellular
Display:
Retina display
3.5-inch (diagonal) widescreen Multi-Touch display
960-by-640-pixel resolution at 326 ppi
800:1 contrast ratio (typical)
500 cd/m2 max brightness (typical)
Fingerprint-resistant oleophobic coating on front and back
Support for display of multiple languages and characters simultaneously
Camera, Photos, and Video:
8-megapixel camera
Autofocus
Tap to focus
Face detection in still images
LED flash
Video recording, HD (1080p) up to 30 frames per second with audio
Video stabilization
Front camera with VGA-quality photos and video at up to 30 frames per second
Photo and video geotagging
Power and Battery:
Built-in rechargeable lithium-ion battery
Charging via USB to computer system or power adapter
Talk time: Up to 8 hours on 3G, up to 14 hours on 2G (GSM)
Standby time: Up to 200 hours
Internet use: Up to 6 hours on 3G, up to 9 hours on Wi-Fi
Video playback: Up to 10 hours
Audio playback: Up to 40 hours
Audio Playback:
Frequency response: 20Hz to 20,000Hz
Audio formats supported: AAC (8 to 320 Kbps), Protected AAC (from iTunes Store), HE-AAC, MP3 (8 to 320 Kbps), MP3 VBR, Audible (formats 2, 3, 4, Audible Enhanced Audio, AAX, and AAX+), Apple Lossless, AIFF, and WAV
User-configurable maximum volume limit
TV and Video:
AirPlay Mirroring to Apple TV support at 720p
Video mirroring and video out support: Up to 1080p with Apple Digital AV Adapter or Apple VGA Adapter (adapters sold separately)
Video out support at 576p and 480p with Apple Component AV Cable; 576i and 480i with Apple Composite AV Cable (cables sold separately)
Video formats supported: H.264 video up to 1080p, 30 frames per second, High Profile level 4.1 with AAC-LC audio up to 160 Kbps, 48kHz, stereo audio in .m4v, .mp4, and .mov file formats; MPEG-4 video up to 2.5 Mbps, 640 by 480 pixels, 30 frames per second, Simple Profile with AAC-LC audio up to 160 Kbps per channel, 48kHz, stereo audio in .m4v, .mp4, and .mov file formats; Motion JPEG (M-JPEG) up to 35 Mbps, 1280 by 720 pixels, 30 frames per second, audio in ulaw, PCM stereo audio in .avi file format
Headphones:
Apple Earphones with Remote and Mic
Frequency response: 20Hz to 20,000Hz
Impedance: 32 ohms
Mail Attachment Support:
Viewable Document Types
.jpg, .tiff, .gif (images); .doc and .docx (Microsoft Word); .htm and .html (web pages); .key (Keynote); .numbers (Numbers); .pages (Pages); .pdf (Preview and Adobe Acrobat); .ppt and .pptx (Microsoft PowerPoint); .txt (text); .rtf (rich text format); .vcf (contact information); .xls and .xlsx (Microsoft Excel)
Sensors:
Three-axis gyro
Accelerometer
Proximity sensor
Ambient light sensor
System Requirements:
Apple ID (required for some features)
Internet access6
Syncing with iTunes on a Mac or PC requires:
Mac: OS X v10.5.8 or later
PC: Windows 7; Windows Vista; or Windows XP Home or Professional with Service Pack 3 or later
iTunes 10.5 or later (free download fromwww.itunes.com/download )
Environmental Requirements:
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Globe Telecommunications and Smart Communications already provides the new iPhone4S. The service providers offers promos and other schemes to entice the consumers but in the end, the verdict is yours. Choose the network provider at your own preference, Smart or Globe, it’s the same phone after all. So we heard good reviews and nice feedback from the users about the new iPhone4s but there are just two things I would like to see if ever they will release another phone in the next few months or even a year, probably the iPhone5. One is to integrate built-in flash for the great camera to capture better images in places with low light source and second is to launch it less expensive, I know it’s too much to ask but I hope they’re gonna think it over. Over all, it’s another innovation and a job well done for the Apple Corporation.
Stay tuned.
(c)therottengenius
Getting to know your own Pasta
We have been fond of different variations of food and one main domination is the Pasta. Spaghetti and macaroni are one of the pretty common pastas most people knew but there are a lot more to explore. I just currently learned about the different kinds of pasta and so, bear with me.
Let’s first deal with the most well-known pasta. As what we can see, spaghetti is thin and long and popular for the dish Spaghetti Bolognese. It can be also used with all kinds of sauces either thick or thin. It is made from plain and wholemeal flours also with spinach. The thickest type of spaghetti is Spaghettonni, the thin tube is called Spaghettini and the thinnest type of spaghetti is Capellini.
Another one famous pasta is the macaroni. It comes with different shapes and sizes which includes elbow macaroni with its arc shape bending in the middle, short tiny lengths, thick and thin and also long and short. It is very useful for all kinds of pasta dishes and famous also as the Macaroni salad as well as the dish Macaroni Cheese.
Lasagne is defined as flat sheets of pasta sold fresh or dried with either plain or ripple edges. It is cooked instantly and needs no pre-boiling like the other pastas. It is layered with sauce and cheese and baked to obtain a tasty dish.
Fettuccine is a ribbon-shaped pasta and can be bought fresh, dried in plain and spinach flavors. It can be it can produce different pasta dishes with most sauces. It is also known as the most versatile and popular pasta shape.
Linguine is a kind of pasta that is thinner than fettuccine. It is a narrow ribbons of pasta and excellent choice for using with thin and delicate sauces.
Commonly used in making hearty dishes. Rigatoni is a large grooved macaroni and traps sauce in its hollows.
Ravioli are pasta squares filled with chicken, spinach, ricotta, pureed meat and other vegetables. It can be bought fresh or dried and can be also be made at home with the use of sheets of fresh pasta.
Tortellini are small pasta turnovers, stuffed with meat or spinach and ricotta, twisted into tiny circles. It is sometimes called as the Venus’s navel because of its shape. They are available either fresh or dry.
Tagliatelle is somewhat similar to fettuccine, but a bit narrower. It can be used for different types of sauces depending on your preference. It could be either thick or thin.
Bucatini is a tube-like pasta and somewhat hollow. It has the same length as spaghetti and best served with thick peasant-style sauces.
Shell pasta can be also called conchiglie because of the shell shape. Best fits a thick and chunky sauces because it is trapped in the hollow the shell. Pasta shells is one of the easiest pastas to eat neatly and tidily.
Penne is a short, hollow type of pasta that is cut diagonally at both ends. It can be ridged or can be also smooth in texture. Penne absorbs the sauce in its hollows so is best for thick and chunky types of sauce.
Spiral pasta is also called as fusilli. These spirals collect the sauce in the springs. Usually short on lengths when sold but also comes in long shapes called the fusilli bucatini lunghi.
Bow-tie pasta is also called farfalle or the butterflies because of its distinct shape. It can be served with thick or thin sauces and really look good when served in small quantities for a first course.
From the name itself, Risoni is a rice-shaped type of pasta also called orzo. Risoni is often used as a thickener in soups and as a filling for stuffed vegetables.
Stay tuned.
(c)therottengenius
Let’s first deal with the most well-known pasta. As what we can see, spaghetti is thin and long and popular for the dish Spaghetti Bolognese. It can be also used with all kinds of sauces either thick or thin. It is made from plain and wholemeal flours also with spinach. The thickest type of spaghetti is Spaghettonni, the thin tube is called Spaghettini and the thinnest type of spaghetti is Capellini.
Another one famous pasta is the macaroni. It comes with different shapes and sizes which includes elbow macaroni with its arc shape bending in the middle, short tiny lengths, thick and thin and also long and short. It is very useful for all kinds of pasta dishes and famous also as the Macaroni salad as well as the dish Macaroni Cheese.
Lasagne is defined as flat sheets of pasta sold fresh or dried with either plain or ripple edges. It is cooked instantly and needs no pre-boiling like the other pastas. It is layered with sauce and cheese and baked to obtain a tasty dish.
Fettuccine is a ribbon-shaped pasta and can be bought fresh, dried in plain and spinach flavors. It can be it can produce different pasta dishes with most sauces. It is also known as the most versatile and popular pasta shape.
Linguine is a kind of pasta that is thinner than fettuccine. It is a narrow ribbons of pasta and excellent choice for using with thin and delicate sauces.
Commonly used in making hearty dishes. Rigatoni is a large grooved macaroni and traps sauce in its hollows.
Ravioli are pasta squares filled with chicken, spinach, ricotta, pureed meat and other vegetables. It can be bought fresh or dried and can be also be made at home with the use of sheets of fresh pasta.
Tortellini are small pasta turnovers, stuffed with meat or spinach and ricotta, twisted into tiny circles. It is sometimes called as the Venus’s navel because of its shape. They are available either fresh or dry.
Tagliatelle is somewhat similar to fettuccine, but a bit narrower. It can be used for different types of sauces depending on your preference. It could be either thick or thin.
Bucatini is a tube-like pasta and somewhat hollow. It has the same length as spaghetti and best served with thick peasant-style sauces.
Shell pasta can be also called conchiglie because of the shell shape. Best fits a thick and chunky sauces because it is trapped in the hollow the shell. Pasta shells is one of the easiest pastas to eat neatly and tidily.
Penne is a short, hollow type of pasta that is cut diagonally at both ends. It can be ridged or can be also smooth in texture. Penne absorbs the sauce in its hollows so is best for thick and chunky types of sauce.
Spiral pasta is also called as fusilli. These spirals collect the sauce in the springs. Usually short on lengths when sold but also comes in long shapes called the fusilli bucatini lunghi.
Bow-tie pasta is also called farfalle or the butterflies because of its distinct shape. It can be served with thick or thin sauces and really look good when served in small quantities for a first course.
From the name itself, Risoni is a rice-shaped type of pasta also called orzo. Risoni is often used as a thickener in soups and as a filling for stuffed vegetables.
Stay tuned.
(c)therottengenius
How To Make A Delicious Fried Chicken
We are fond of eating fried dishes for the fact that it is easy to cook and very easy to make. Number one on the list is the well-loved fried chicken. In the seventeen years of my existence, I am eating it almost every week and my taste buds already crave for it. Most of the children today also wants to eat this type of viand for it truly suits their taste. I have been cooking simple dishes and I am not an expert nor a chef but I recently discovered a new tactic to make the chicken more flavorful and even more delicious aside from the medieval ways deep-frying, flour coating and breadcrumbs. This was taught by a friend and I swear to keep it as a secret but I don’t want to be that greedy so I will finally share it with you. It’s just simple and easy but a little time-consuming.
Of course you need the basic ingredients for cooking which includes the:
*(Measurements are estimated)
Chicken drumstick , chicken wings or whatever part you prefer
Cooking Oil
Breading Mix
And if you would to make it tastier use Maggi Magic Sarap seasoning.
Really simple right? So I also mentioned time-consuming. Here’s the twist now. Most chicken meat are stored in the freezer for some time which makes it filled with ice and it is not so good to fry immediately. It is best to leave the chicken meat for a while to let the ice melt. While waiting, get a cooking pot , fill it with water and heat it in the stove until it boils. When it already reached the boiling point add minimal amount of salt and pepper on the boiling water and add the chicken meat. You can also add Maggi Magic Sarap seasoning granules for tastier result. Let it stay there for about fifteen minutes until the meat softens. This process is really helpful to eradicate unwanted chicken fats. After, set aside the boiled water with salt and pepper and get the meat from the cooking pot. Start wrapping it with the breading mix. Then, heat a frying pan with the cooking oil and fry the chicken wrapped with the breading mix until it becomes golden brown. When it is already cooked, let the chicken meat stay for about a minute and half in a plate with a paper towel so that the oil may be absorbed. Then Voila! It’s all done. It is best eaten after a couple of minutes after cooking. Freshly cooked tasty fried chicken may be a bit simple but it really produce a yummy result that will let you beg for more.
Happy Cooking!
Stay tuned.
(c)therottengenius
Lasagna: Quick and Easy
I have been always fond of eating lasagna as much as Garfield the cat does. I want to try baking but I guess I’m not born to be a chef. Maybe sometime I’m gonna try doing it but as for now let me show a recipe I found that all of us can understand.
So the ingredients are:
1 tablespoon olive oil
1 medium (150g) onion, chopped
1 clove garlic, crushed
500g minced beef
2 x 500g jars pasta sauce
240g packet (16) instant lasagna pasta sheets
500g ricotta cheese
1/2 cup (125ml) milk
250g mozzarella cheese, grated
1/2 cup (125ml) cream
1/4 cup (20g) grated Parmesan cheese
What you should do:
Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add mince, cook, stirring, until well browned. Stir pasta in sauce, cook until heated through; remove from heat.
Line shallow greased 20cm x 30cm ovenproof dish with a layer of pasta, top with one-third of meat mixture. Spread with one-third of combined ricotta cheese and milk, sprinkle with one-third of mozzarella cheese. Repeat layering, finishing with pasta; pour over cream sprinkle with Parmesan cheese.
Bake covered, in moderate over 30 minutes. Remove cover, bake further 10 minutes, or until top of lasagna is bubbling and browned.
Voila! That’s it. Enjoy cooking and eating your Lasagna.
Stay tuned.
(c)therottengenius
So the ingredients are:
1 tablespoon olive oil
1 medium (150g) onion, chopped
1 clove garlic, crushed
500g minced beef
2 x 500g jars pasta sauce
240g packet (16) instant lasagna pasta sheets
500g ricotta cheese
1/2 cup (125ml) milk
250g mozzarella cheese, grated
1/2 cup (125ml) cream
1/4 cup (20g) grated Parmesan cheese
What you should do:
Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add mince, cook, stirring, until well browned. Stir pasta in sauce, cook until heated through; remove from heat.
Line shallow greased 20cm x 30cm ovenproof dish with a layer of pasta, top with one-third of meat mixture. Spread with one-third of combined ricotta cheese and milk, sprinkle with one-third of mozzarella cheese. Repeat layering, finishing with pasta; pour over cream sprinkle with Parmesan cheese.
Bake covered, in moderate over 30 minutes. Remove cover, bake further 10 minutes, or until top of lasagna is bubbling and browned.
Voila! That’s it. Enjoy cooking and eating your Lasagna.
Stay tuned.
(c)therottengenius
Spaghetti with seafood and herbs
I’ve been a fan of the art of cooking pasta and one of my favorites is making spaghetti dishes. It’s easy and convenient. All you need to do is follow some tips and experiment the rest. Cooking isn’t really that hard like others think of, you just need the determination to learn and the inspiration to spice up your dish. As what most chefs say, cook with love so your critics will love you. So here’s another past recipe that you will also love, Spaghetti with seafood and herbs that I found whilst scanning some books and notes.
I guess life isn’t really fair and I’m one of those who got allergies even just eating minimal cuts of shrimps or crabs. I really envy those people who enjoy eating seafood that much but the look on their faces still suffice to brighten my mood up. So here it is.
Spaghetti with Seafood and Herbs
What you need:
350 grams spaghetti
1 large (180 grams) carrot
1/3 cup (80 ml) vegetable oil
500 grams uncooked shell prawns
150 grams snow peas
500 grams scallops
2 cloves garlic, crushed
1/3 cup chopped fresh basil leaves
2 tablespoons chopped fresh chives
2 teaspoons grated lemon rind
1/3 cup (80 ml) lemon juice
1 teaspoon cracked black pepper
What to do:
Add pasta to a large pan of boiling water, boil uncovered until just tender. Drain well.
Cut carrot into thin strips. Heat oil in wok or large pan, add carrot, prawns, peas, scallops and garlic, stir-fry until seafood is tender. Add herbs, rind, juice and pepper; stir until well combined. Toss seafood mixture through hot pasta.
With those two steps I know you can create a masterpiece. Enjoy cooking!
Stay tuned.
(c)therottengenius
I guess life isn’t really fair and I’m one of those who got allergies even just eating minimal cuts of shrimps or crabs. I really envy those people who enjoy eating seafood that much but the look on their faces still suffice to brighten my mood up. So here it is.
Spaghetti with Seafood and Herbs
What you need:
350 grams spaghetti
1 large (180 grams) carrot
1/3 cup (80 ml) vegetable oil
500 grams uncooked shell prawns
150 grams snow peas
500 grams scallops
2 cloves garlic, crushed
1/3 cup chopped fresh basil leaves
2 tablespoons chopped fresh chives
2 teaspoons grated lemon rind
1/3 cup (80 ml) lemon juice
1 teaspoon cracked black pepper
What to do:
Add pasta to a large pan of boiling water, boil uncovered until just tender. Drain well.
Cut carrot into thin strips. Heat oil in wok or large pan, add carrot, prawns, peas, scallops and garlic, stir-fry until seafood is tender. Add herbs, rind, juice and pepper; stir until well combined. Toss seafood mixture through hot pasta.
With those two steps I know you can create a masterpiece. Enjoy cooking!
Stay tuned.
(c)therottengenius
Fettuccine Carbonara
It is pretty obvious that I love to eat right? Pasta might be one of the denomination and I really like doing food trip even if I am all alone at somewhere else. Aside from spaghetti which I really enjoy eating, I also seldom eat carbonara if ever I’m in the mood. So dear readers, here’s another yummy recipe just for you.
FETTUCCINE CARBONARA
What you need:
500 grams fettuccine pasta
6 bacon reashers, sliced finely
300 ml cream
4 pieces of eggs, beaten lightly
1 cup (80g) coarsely grated parmesan cheese
What you need to do:
Add pasta to large pan of boiling water, boil, uncovered, until just tender. Drain pasta; keep warm while making sauce.
Cook bacon in medium pan, stirring, until crisp. Add cream; stir until heated through. Working quickly, gently mix bacon mixture with hot pasta and combined eggs and cheese in large bowl.
*Microwave Pasta suitable
Viola! Enjoy cooking and happy eating.
Stay tuned.
(c)therottengenius
FETTUCCINE CARBONARA
What you need:
500 grams fettuccine pasta
6 bacon reashers, sliced finely
300 ml cream
4 pieces of eggs, beaten lightly
1 cup (80g) coarsely grated parmesan cheese
What you need to do:
Add pasta to large pan of boiling water, boil, uncovered, until just tender. Drain pasta; keep warm while making sauce.
Cook bacon in medium pan, stirring, until crisp. Add cream; stir until heated through. Working quickly, gently mix bacon mixture with hot pasta and combined eggs and cheese in large bowl.
*Microwave Pasta suitable
Viola! Enjoy cooking and happy eating.
Stay tuned.
(c)therottengenius
Chicken and bacon pasta
Chicken and bacon are all time favorite dish of kids and other individuals. Pasta dishes are also one of the meals most are craving for. What about creating those two into one. That’s right! Chicken and Bacon Pasta will definitely suit your taste. It’s easy and fun to do with your kids or with the one you love.
Chicken and bacon pasta
What you need:
3 cups (240 grams) tri-colored pasta
30 grams butter
1 medium (150 grams) onion, chopped finely
4 bacon rashers, chopped
3 (330 grams) chicken thigh fillets, chopped
1 table-spoon plain flour
1 cup (250ml) milk
1 cup (125 grams) frozen peas. thawed
1/2 cup (125 ml) sour cream
1/2 cup (60 grams) grated cheddar cheese
What you need to do:
Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain.
Heat butter in pan, add onion, cook stirring, until onion is soft.
Add bacon and chicken, cook, stirring, until chicken is cooked through.
Stir in flour, cook over heat until bubbling. Remove from heat, gradually stir in milk. Stir over heat until , mixture boils and thickens.
Stir in peas, sour cream and pasta. Spoon mixture into four 1 1/2-cup (375ml) heatproof dishes; sprinkle with cheese.
Bake uncovered in moderate oven about 20 minutes or until heated through.
Enjoy Cooking!
Stay tuned.
(c)therottengenius
Chicken and bacon pasta
What you need:
3 cups (240 grams) tri-colored pasta
30 grams butter
1 medium (150 grams) onion, chopped finely
4 bacon rashers, chopped
3 (330 grams) chicken thigh fillets, chopped
1 table-spoon plain flour
1 cup (250ml) milk
1 cup (125 grams) frozen peas. thawed
1/2 cup (125 ml) sour cream
1/2 cup (60 grams) grated cheddar cheese
What you need to do:
Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain.
Heat butter in pan, add onion, cook stirring, until onion is soft.
Add bacon and chicken, cook, stirring, until chicken is cooked through.
Stir in flour, cook over heat until bubbling. Remove from heat, gradually stir in milk. Stir over heat until , mixture boils and thickens.
Stir in peas, sour cream and pasta. Spoon mixture into four 1 1/2-cup (375ml) heatproof dishes; sprinkle with cheese.
Bake uncovered in moderate oven about 20 minutes or until heated through.
Enjoy Cooking!
Stay tuned.
(c)therottengenius
The Cookery Language 2
In the previous post about the cookery language , I mentioned about the terms used in food preparation. So in this section you will learn about the terms used in cooking that will help you broaden your cooking vocabulary.
To Bake- to cook in the oven without using additional fat. Custard, cakes, biscuits, pastry are baked and so is some meat.
Bain-Marie- used for caramel custard and etc.; a container of water, in which dishes are cooked.
To Baste- to spoon hot liquid or fat over meat, poultry or other food while cooking to keep it moist.
To Boil- to cook in liquid at boiling point (100 degrees Centigrade). Liquid is boiling when it bubbles hard. Many foods are brought just to boiling and then the heat lowered so that the food will simmer.
To Braise- to cook food, generally meat, in a rich brown sauce, above a mirepoix of mixed vegetables. Wine is often added.
Casserole- a baking dish with a tight-fitting lid, used for cooking stews and vegetables in the oven.
To Coagulate- to allow a mixture to thicken or set.
To Curdle- this means that ingredients separate and look lumpy instead of smooth. This can happen in egg dishes; cheese sauce; when adding eggs to a creamed mixture.
To Fry- to cook in fat; sometimes a very small amount is used, sometimes a larger amount. The correct temperature of fat must be used in frying.
To Grill- to cook under the grill, generally a quick process.
To Parboil- to partially cook in boiling slated water such as parsnips before roasting.
To Poach- to cook slowly in liquid. Eggs, fish and others are poached in salted water.
To Roast- to cook in the oven in extra fat; some fat mean can be roasted in its own fat.
To make a ‘Roux’- to cook fat and flour together in the first stage of sauce.
To Simmer- to cook steadily in liquid. You should see an occasional bubble on the surface. Cove pans when simmering for a long time, otherwise the liquid evaporates. Sometimes the liquid needs to become thicker, in which case remove the lid.
To Steam- to cook in steam rather than liquid. A proper steamer which is put over a pan of water is ideal. Otherwise, use a small quantity of water so that food is not immersed.
To Stew- to cook slowly by simmering in a little liquid in a closed pan or casserole.
I hope you enjoy learning. If you want to view the first part of the cookery Language,click here.
Stay tuned.
(c)therottengenius
To Bake- to cook in the oven without using additional fat. Custard, cakes, biscuits, pastry are baked and so is some meat.
Bain-Marie- used for caramel custard and etc.; a container of water, in which dishes are cooked.
To Baste- to spoon hot liquid or fat over meat, poultry or other food while cooking to keep it moist.
To Boil- to cook in liquid at boiling point (100 degrees Centigrade). Liquid is boiling when it bubbles hard. Many foods are brought just to boiling and then the heat lowered so that the food will simmer.
To Braise- to cook food, generally meat, in a rich brown sauce, above a mirepoix of mixed vegetables. Wine is often added.
Casserole- a baking dish with a tight-fitting lid, used for cooking stews and vegetables in the oven.
To Coagulate- to allow a mixture to thicken or set.
To Curdle- this means that ingredients separate and look lumpy instead of smooth. This can happen in egg dishes; cheese sauce; when adding eggs to a creamed mixture.
To Fry- to cook in fat; sometimes a very small amount is used, sometimes a larger amount. The correct temperature of fat must be used in frying.
To Grill- to cook under the grill, generally a quick process.
To Parboil- to partially cook in boiling slated water such as parsnips before roasting.
To Poach- to cook slowly in liquid. Eggs, fish and others are poached in salted water.
To Roast- to cook in the oven in extra fat; some fat mean can be roasted in its own fat.
To make a ‘Roux’- to cook fat and flour together in the first stage of sauce.
To Simmer- to cook steadily in liquid. You should see an occasional bubble on the surface. Cove pans when simmering for a long time, otherwise the liquid evaporates. Sometimes the liquid needs to become thicker, in which case remove the lid.
To Steam- to cook in steam rather than liquid. A proper steamer which is put over a pan of water is ideal. Otherwise, use a small quantity of water so that food is not immersed.
To Stew- to cook slowly by simmering in a little liquid in a closed pan or casserole.
I hope you enjoy learning. If you want to view the first part of the cookery Language,click here.
Stay tuned.
(c)therottengenius
The Cookery Language
Most words used in recipe and cooking books are somehow bothersome to people who aren’t that good in cooking terms. There’s what we call the Cookery Language that most food experts, chefs and some critics use. So do not fret, it’s not that hard as you think. Here are few terms that will broaden your vocabulary when talking about the Cookery Language.
Terms used in Food Preparation:
To Beat- a brisk movement to lighten
To Bind- to blend ingredients together with an egg or a thick sauce (panada) so they form the desired consistency. The term often used for the binding agent, ‘liaison’.
To Blend- to mix ingredients thoroughly
To Blanch- some offal such as tripe and sweetbreads are put into cold water, the water brought to the boil is then discarded. The purpose is to whiten or ‘blanch’. Almonds are ‘blanched’ when placed into boiling water for a short time so skin may be removed.
To Chop- to cut food into small pieces with a sharp knife on a chopping board.
To Clarify- to clean. Generally used in connection with dripping or fat.
To Coat- to cover food with flour, egg and crumbs or batter to encourage browning
To Conserve- to retain. Vegetables are cooked in the minimum of liquid to conserve vitamins and etc.
Consistency of Mixture- this means that the appearance and texture of the mixture. It is used a great deal in cake making to describe whether the mixture be should be soft, stiff or etc.
To Cream- to soften a mixture until the consistency of cream such as creamed potatoes, creamed fat and sugar. Often done with wooden spoon.
To Decorate- to add extra ingredients to make food look more attractive. The word ‘decorate’ is generally used for sweet dishes, ‘garnish’ for savory ones.
To Dice- to cut into even, small pieces.
To Dilute- to make less strong such as fresh lemon juice is diluted with water for lemonade.
To Dredge- to coat liberally, generally with flour or sugar.
To Dust- to coat lightly, generally with flour or sugar.
To Ferment- the chemical change that takes place in bread making, also in wine making.
To Flake- to divide food, particularly a fish into small pieces.
To Fold- to ‘flick’ an ingredient into others already beaten together, to retain lightness such as flour into eggs and sugar. It’s best to use a metal spoon or palette knife.
To Garnish- to decorate
To Glaze- to brush with egg, milk or liquid and sugar before baking to give shine or a syrup or jelly mixture to cover fruit in a flan.
To Grate- to rub food against a grater to obtain small pieces such as cheese, citrus fruit (for rind) and a lot more.
To Knead- a word used in yeast cookery and also in handling some biscuit dough. The ingredients are mixed with the hands or a dough hook in a mixer, to give an even texture.
To Knock Back- ‘proven’ or risen yeast dough is kneaded until it returns to its original size.
To Mash- to beat food such as potatoes into a smooth puree. You can use a fork or a potato masher.
To Pare or Peel- to remove the outer skin or rind of vegetables or fruit.
To Pipe- to press a mixture, generally some form of icing, cream, creamed potatoes and etc. through a shaped pipe.
To Prove- the term used in bread making where the dough is put into a warm place to rise.
To Rise- the word used to describe the change that takes place in certain dishes which swell and become light during cooking such as cakes, due to the action of the rising agent used; or pastry and a whisked sponge, where correct handling incorporates air; and bread, where yeast makes the dough ferment and so to rise.
To Roll Out- dough for pastry is rolled lightly with a rolling pin to the required shape and thickness.
To Rub In- to mix fat with flour with your fingers until the mixture is like breadcrumbs.
To Season- to add salt and pepper; in many recipes the word seasoning is used to denote these. It is also the term for preparing an omelet pan.
To Scrape- to remove peel by a scraping movement with a sharp knife. Use for new potatoes, new carrots when it would be wasteful to peel.
To Sieve- to push food such as spinach and fruit through a sieve to obtain puree or to lighten flour and to ensure it is free from lumps.
Sponging or ‘To Allow The Sponge To Break Through’- a term used only when cooking with yeast.
To Strain- It has to definitions, one is to remove food from liquid such as vegetables when cooked and another is to remove bones from stock and etc.
To Toss- one method of turning a pancake or vegetables in hot fat before serving or before adding liquid in a stew or casserole.
To Whip or Whisk- cream is whipped to thicken it. Care must be taken not to over-whip. A fork or egg whisk is used. Egg whites are whisked to make meringue.
To Work- the method of moving eggs in an omelet.
I hope you enjoyed and learned something. Till then.
More to press so, stay tuned.
(c)therottengenius
Terms used in Food Preparation:
To Beat- a brisk movement to lighten
To Bind- to blend ingredients together with an egg or a thick sauce (panada) so they form the desired consistency. The term often used for the binding agent, ‘liaison’.
To Blend- to mix ingredients thoroughly
To Blanch- some offal such as tripe and sweetbreads are put into cold water, the water brought to the boil is then discarded. The purpose is to whiten or ‘blanch’. Almonds are ‘blanched’ when placed into boiling water for a short time so skin may be removed.
To Chop- to cut food into small pieces with a sharp knife on a chopping board.
To Clarify- to clean. Generally used in connection with dripping or fat.
To Coat- to cover food with flour, egg and crumbs or batter to encourage browning
To Conserve- to retain. Vegetables are cooked in the minimum of liquid to conserve vitamins and etc.
Consistency of Mixture- this means that the appearance and texture of the mixture. It is used a great deal in cake making to describe whether the mixture be should be soft, stiff or etc.
To Cream- to soften a mixture until the consistency of cream such as creamed potatoes, creamed fat and sugar. Often done with wooden spoon.
To Decorate- to add extra ingredients to make food look more attractive. The word ‘decorate’ is generally used for sweet dishes, ‘garnish’ for savory ones.
To Dice- to cut into even, small pieces.
To Dilute- to make less strong such as fresh lemon juice is diluted with water for lemonade.
To Dredge- to coat liberally, generally with flour or sugar.
To Dust- to coat lightly, generally with flour or sugar.
To Ferment- the chemical change that takes place in bread making, also in wine making.
To Flake- to divide food, particularly a fish into small pieces.
To Fold- to ‘flick’ an ingredient into others already beaten together, to retain lightness such as flour into eggs and sugar. It’s best to use a metal spoon or palette knife.
To Garnish- to decorate
To Glaze- to brush with egg, milk or liquid and sugar before baking to give shine or a syrup or jelly mixture to cover fruit in a flan.
To Grate- to rub food against a grater to obtain small pieces such as cheese, citrus fruit (for rind) and a lot more.
To Knead- a word used in yeast cookery and also in handling some biscuit dough. The ingredients are mixed with the hands or a dough hook in a mixer, to give an even texture.
To Knock Back- ‘proven’ or risen yeast dough is kneaded until it returns to its original size.
To Mash- to beat food such as potatoes into a smooth puree. You can use a fork or a potato masher.
To Pare or Peel- to remove the outer skin or rind of vegetables or fruit.
To Pipe- to press a mixture, generally some form of icing, cream, creamed potatoes and etc. through a shaped pipe.
To Prove- the term used in bread making where the dough is put into a warm place to rise.
To Rise- the word used to describe the change that takes place in certain dishes which swell and become light during cooking such as cakes, due to the action of the rising agent used; or pastry and a whisked sponge, where correct handling incorporates air; and bread, where yeast makes the dough ferment and so to rise.
To Roll Out- dough for pastry is rolled lightly with a rolling pin to the required shape and thickness.
To Rub In- to mix fat with flour with your fingers until the mixture is like breadcrumbs.
To Season- to add salt and pepper; in many recipes the word seasoning is used to denote these. It is also the term for preparing an omelet pan.
To Scrape- to remove peel by a scraping movement with a sharp knife. Use for new potatoes, new carrots when it would be wasteful to peel.
To Sieve- to push food such as spinach and fruit through a sieve to obtain puree or to lighten flour and to ensure it is free from lumps.
Sponging or ‘To Allow The Sponge To Break Through’- a term used only when cooking with yeast.
To Strain- It has to definitions, one is to remove food from liquid such as vegetables when cooked and another is to remove bones from stock and etc.
To Toss- one method of turning a pancake or vegetables in hot fat before serving or before adding liquid in a stew or casserole.
To Whip or Whisk- cream is whipped to thicken it. Care must be taken not to over-whip. A fork or egg whisk is used. Egg whites are whisked to make meringue.
To Work- the method of moving eggs in an omelet.
I hope you enjoyed and learned something. Till then.
More to press so, stay tuned.
(c)therottengenius
Learn French Terms in Cooking
Cooking is an indispensable activity in our lifestyle. Age and status in life doesn’t matter at all, you just need magical hands and a creative mind to produce a good yummy dish. Cooking originated thousand years ago and we should really be thankful for that. Imagine your life with raw food, it’s just totally unbearable. So to explore more on the world of food, let me show you some French cooking terms we commonly see in our day to day lives.
Usual French Terms:
Au Gratin- means browned on top with a crisp breadcrumb topping; often cheese is mixed with the crumbs but it isn’t essential.
Bouquet Garni- a selection of fresh herbs tied in a small bunch with cotton. They generally include a bay leaf, thyme, parsley, rosemary, or tarragon (marjoram) or other herbs. Sage may be put in but can be omitted in some dishes as it has a very definite flavor.
Croissants- a particular crescent shape, rich pastry-like roll generally served with butter and eaten for breakfast in France.
Gratinee- means browned on top.
Mornay- means in a cheese or mornay sauce. A cheese sauce is based on an ordinary white sauce but a mornay sauce on a bechamel sauce.
Saute- this is a word often used in cooking instead of using ‘fried’.
Merci! Au Revoir.
More to press so, stay tuned.
(c)therottengenius
Usual French Terms:
Au Gratin- means browned on top with a crisp breadcrumb topping; often cheese is mixed with the crumbs but it isn’t essential.
Bouquet Garni- a selection of fresh herbs tied in a small bunch with cotton. They generally include a bay leaf, thyme, parsley, rosemary, or tarragon (marjoram) or other herbs. Sage may be put in but can be omitted in some dishes as it has a very definite flavor.
Croissants- a particular crescent shape, rich pastry-like roll generally served with butter and eaten for breakfast in France.
Gratinee- means browned on top.
Mornay- means in a cheese or mornay sauce. A cheese sauce is based on an ordinary white sauce but a mornay sauce on a bechamel sauce.
Saute- this is a word often used in cooking instead of using ‘fried’.
Merci! Au Revoir.
More to press so, stay tuned.
(c)therottengenius
Simple and Easy: Herbed Tortellini
Delicious Herbed Tortellini
Here’s a dish you will really like. It’s simple and easy to make. Enjoy your own Herbed Tortellini!
What you need:
500 grams tortellini pasta
90grams butter
1 tablespoon chopped fresh parsley
2 teaspoons dried oregano leaves
1/2 teaspoon cracked black pepper
2/3 cup (50 grams0 grated Parmesan cheese.
What you need to do:
Add pasta into a large pan of boiling water, boil, uncovered, until just tender; drain. Heat butter in pan, add tortellini, herbs, pepper and half the cheese, stir util heated through and combined. Sprinkle pasta with remaining cheese.
Viola! Happy eating!
More to press so, stay tuned.
(c)therottengenius
Here’s a dish you will really like. It’s simple and easy to make. Enjoy your own Herbed Tortellini!
What you need:
500 grams tortellini pasta
90grams butter
1 tablespoon chopped fresh parsley
2 teaspoons dried oregano leaves
1/2 teaspoon cracked black pepper
2/3 cup (50 grams0 grated Parmesan cheese.
What you need to do:
Add pasta into a large pan of boiling water, boil, uncovered, until just tender; drain. Heat butter in pan, add tortellini, herbs, pepper and half the cheese, stir util heated through and combined. Sprinkle pasta with remaining cheese.
Viola! Happy eating!
More to press so, stay tuned.
(c)therottengenius
Spaghetti with family-style pasta sauce
Here’s another delicious meal that I’m sure you can make at home. Easy and quick. Simple yet Delicious.
What you need:
500 grams spaghetti
2 tablespoons olive oil
2 medium (300grams) onions, chopped
2 cloves garlic. crushed
500 grams minced meat
2 x 400 grams cans tomatoes
2 medium (240grams) carrots, sliced
1 stick celery, sliced
1 medium (200grams) green capsicum, chopped
1 medium (200grams) red capsicum chopped
1/4 cup (125ml) dry white wine
1 small beef stock cube
1 cup (250 ml) water
What you need to do:
Add pasta into a large pan of boiling water, boil, uncovered, until just tender, drain.
Heat oil in pan, add onions and garlic, cook stirring, until onions are soft. Add mince, cook, stirring until browned. Add undrained crushed tomatoes add remaining ingredients, simmer, covered, about 30 minutes or until vegetables are tender and sauce has thickened. Combine sauce with hot pasta, mix well and serve.
Microwave Pasta Suitable
Voila! Happy eating!
More to press so ,stay tuned.
(c)therottengenius
What you need:
500 grams spaghetti
2 tablespoons olive oil
2 medium (300grams) onions, chopped
2 cloves garlic. crushed
500 grams minced meat
2 x 400 grams cans tomatoes
2 medium (240grams) carrots, sliced
1 stick celery, sliced
1 medium (200grams) green capsicum, chopped
1 medium (200grams) red capsicum chopped
1/4 cup (125ml) dry white wine
1 small beef stock cube
1 cup (250 ml) water
What you need to do:
Add pasta into a large pan of boiling water, boil, uncovered, until just tender, drain.
Heat oil in pan, add onions and garlic, cook stirring, until onions are soft. Add mince, cook, stirring until browned. Add undrained crushed tomatoes add remaining ingredients, simmer, covered, about 30 minutes or until vegetables are tender and sauce has thickened. Combine sauce with hot pasta, mix well and serve.
Microwave Pasta Suitable
Voila! Happy eating!
More to press so ,stay tuned.
(c)therottengenius
Produce Good Quality Photos like a Pro with the Best Photo Online Editor Sites
Want to produce good looking photos? To generate images with high quality resolution that will surely add spice in your own blog posts or within your sites? You’ve come to the right place.
We all want to achieve to capture all good photos but it’s quite bothersome to use the Photoshop program especially when you are not techy at all. Well it’s not that you don’t need to learn to acquire pro-like skills but here is a list of the Top online photo editors that might help you if you want immediate photo enhancement and alterations which is easy and simple as ABC. It’s convenient and really reliable.
So here’s my list.
Best Online Photo Editors
Picnik.com
I’ve been always a fan of good looking photos and photo editing is a hobby I can’t defy. I tried to learn Photoshop but due to the busy and hectic schedule at school I don’t have the time to study it any further. I am not some genius whiz in computers or programming but aspiring to be one. I may not be as gifted as others but striving hard might help. As I surf through a lot of websites, www.picnik.com caught my attention. My friends already told me about it and I’m quite fascinated with the good results with the proof of before and after scenes. I’ve been using it for almost a year now and it’s really good. What I love most with this site is that they don’t require any registration or signing up, all you need to do is open the browser and type picnic.com then there you go. There are a lot of tools and effects you can experiment with.
Phixr.com
This is the first online photo editing site that I used ever since I got to the interest to photography and similar stuff. You need to sign up in order to avail the free editing service but it’s all worth it. It also has a good set of editing tools like picnik.com. All you need is to play with your artistic, imaginative and creative side. It’s also simple, user friendly and you’ll learn to use it for a couple of minutes. Just log in to www.phixr.com and you are ready to transform and explore. Don’t let those lifeless pictures to wither, go to phixr.com to fix your photos.
Pizap.com
I used this site when I want to do doodling and scribbling with my pictures. They also offer good tools that will help you produce animate pictures. I usually use this when I deal with posting stickers and other childish things to the photos that will satisfy your child-like heart. It’s still simple as the other two sites mentioned above; just type www.pizap.com and you’re on the go.
I hope you savor your interest to photography and produce all good looking, high quality photos to show the beauty of the world. Use it as a medium to inspire others, to show the aesthetic side of every little thing that others fail to see.
Capture it with love and passion and editing for improvement and beautification.
More to press so, stay tuned.
©therottengenius
We all want to achieve to capture all good photos but it’s quite bothersome to use the Photoshop program especially when you are not techy at all. Well it’s not that you don’t need to learn to acquire pro-like skills but here is a list of the Top online photo editors that might help you if you want immediate photo enhancement and alterations which is easy and simple as ABC. It’s convenient and really reliable.
So here’s my list.
Best Online Photo Editors
Picnik.com
I’ve been always a fan of good looking photos and photo editing is a hobby I can’t defy. I tried to learn Photoshop but due to the busy and hectic schedule at school I don’t have the time to study it any further. I am not some genius whiz in computers or programming but aspiring to be one. I may not be as gifted as others but striving hard might help. As I surf through a lot of websites, www.picnik.com caught my attention. My friends already told me about it and I’m quite fascinated with the good results with the proof of before and after scenes. I’ve been using it for almost a year now and it’s really good. What I love most with this site is that they don’t require any registration or signing up, all you need to do is open the browser and type picnic.com then there you go. There are a lot of tools and effects you can experiment with.
Phixr.com
This is the first online photo editing site that I used ever since I got to the interest to photography and similar stuff. You need to sign up in order to avail the free editing service but it’s all worth it. It also has a good set of editing tools like picnik.com. All you need is to play with your artistic, imaginative and creative side. It’s also simple, user friendly and you’ll learn to use it for a couple of minutes. Just log in to www.phixr.com and you are ready to transform and explore. Don’t let those lifeless pictures to wither, go to phixr.com to fix your photos.
Pizap.com
I used this site when I want to do doodling and scribbling with my pictures. They also offer good tools that will help you produce animate pictures. I usually use this when I deal with posting stickers and other childish things to the photos that will satisfy your child-like heart. It’s still simple as the other two sites mentioned above; just type www.pizap.com and you’re on the go.
I hope you savor your interest to photography and produce all good looking, high quality photos to show the beauty of the world. Use it as a medium to inspire others, to show the aesthetic side of every little thing that others fail to see.
Capture it with love and passion and editing for improvement and beautification.
More to press so, stay tuned.
©therottengenius
Sunday, December 11, 2011
Alone? Not Anymore
Being alone is just normal phase of our lives. It may be due to work, for studies or simply deciding to stand with thy own feet. Home sickness will somewhat be an issue during the period of adjustment. It may seem difficult at first but enduring it could be something rewarding.
Instead of thinking you are solely alone, pause for a moment and try to recapitulate everything that happened. Replenish your memory and ask yourself, “Why are you alone?” We all have reasons and everything happens for its own purpose. It might be for the sake of your own good or for other people. Let it be your inspiration to push hard and to survive. Make yourself busy by doing a simple household chore, cook something different, watch your favorite TV show, do something you enjoy, try something new and most of all pamper yourself. It’s not that you are alone because you are not wanted but it is for the betterment of all.
Once there was a girl who entered college. This made her all go nuts for she was still fresh, innocent, immature and young. It was a huge turn of events for her and everything seems difficult and she felt alone. She have to dwell on a spooky dormitory be herself, eat instant food for she is always exhausted to cook something good and the worst part is she was separated from her family whom she love most. She said it was not easy but she decided to focus and be strong so that she will overcome everything for herself, to finish her studies and for her parents who paid sweat and blood just to provide quality education and let her study in a medical school.
Loneliness is all in the mind. It won’t affect you if you won’t let it. Just be optimistic and life will be wonderful. Keep an eye to the bull’s eye and do what you should do. Try to excel in your field so that a day will come the horizon shall shine in favor of you. Life is a battle field and we should be brave. Bravery might not be the absence of fear, anxiety, worries and doubts but it is the gift of knowing what is more essential other than fear, anxiety, worries and doubts. Keep your head up, smile, be cheerful and let the world recognize you. Let not loneliness eat you up but start on building your dreams and take the first step without depending on anyone. You might be physically alone but someone will always be there to pick you up if you are down. Rise and shine and tell the world you can make history.
Instead of thinking you are solely alone, pause for a moment and try to recapitulate everything that happened. Replenish your memory and ask yourself, “Why are you alone?” We all have reasons and everything happens for its own purpose. It might be for the sake of your own good or for other people. Let it be your inspiration to push hard and to survive. Make yourself busy by doing a simple household chore, cook something different, watch your favorite TV show, do something you enjoy, try something new and most of all pamper yourself. It’s not that you are alone because you are not wanted but it is for the betterment of all.
Once there was a girl who entered college. This made her all go nuts for she was still fresh, innocent, immature and young. It was a huge turn of events for her and everything seems difficult and she felt alone. She have to dwell on a spooky dormitory be herself, eat instant food for she is always exhausted to cook something good and the worst part is she was separated from her family whom she love most. She said it was not easy but she decided to focus and be strong so that she will overcome everything for herself, to finish her studies and for her parents who paid sweat and blood just to provide quality education and let her study in a medical school.
Loneliness is all in the mind. It won’t affect you if you won’t let it. Just be optimistic and life will be wonderful. Keep an eye to the bull’s eye and do what you should do. Try to excel in your field so that a day will come the horizon shall shine in favor of you. Life is a battle field and we should be brave. Bravery might not be the absence of fear, anxiety, worries and doubts but it is the gift of knowing what is more essential other than fear, anxiety, worries and doubts. Keep your head up, smile, be cheerful and let the world recognize you. Let not loneliness eat you up but start on building your dreams and take the first step without depending on anyone. You might be physically alone but someone will always be there to pick you up if you are down. Rise and shine and tell the world you can make history.
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