from the Continental website:
The all black Grand Prix 4000 S catches the eye with its big silver labels. Aggressive and posh alike it matches every high-end racebike perfectly. With the reduction to black and silver the Grand Prix 4000S does not clash with the frames` colour or rim stickers. S stands for sport, special and “schwarz“ – the german term for black.
But the Grand Prix 4000 S can do more than just look good. With the new Black Chili Compound rolling resistance is reduced by 26%, grip is increased by 30% and mileage is increased by 5%.
06 October 2010
How to make Ricotta cheese
Copyright © 2010, Los Angeles Times
Homemade ricotta
Total time: About 45 minutes
Servings: About 1 pound, or 2 cups
Note: This recipe requires the use of a thermometer.
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2 1/2 tablespoons distilled vinegar
1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.
2. Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
3. Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will still be good for 2 to 3 days.
Each one-fourth cup serving: 110 calories; 8 grams protein; 2 grams carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 24 mg. cholesterol; 2 grams sugar; 163 mg. sodium.
Copyright © 2010, Los Angeles Times
Homemade ricotta
Total time: About 45 minutes
Servings: About 1 pound, or 2 cups
Note: This recipe requires the use of a thermometer.
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2 1/2 tablespoons distilled vinegar
1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.
2. Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
3. Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will still be good for 2 to 3 days.
Each one-fourth cup serving: 110 calories; 8 grams protein; 2 grams carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 24 mg. cholesterol; 2 grams sugar; 163 mg. sodium.
Copyright © 2010, Los Angeles Times
05 October 2010
02 October 2010
Where do good ideas come from?
Steven Johnson's new book lists seven ways new ideas can come from old ones.
Doubt is not a pleasant condition
Doubt is not a pleasant condition, but certainty is absurd.
- Voltaire
- Voltaire
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