Javier Porter

Japanese ramen is cooked by boiling fresh noodles made of wheat flour, water, salt and kansui (a type of alkaline mineral water), in a pot of boiling water until they are tender. The cooked noodles are then drained and placed in a bowl, which is filled with a hot and flavourful broth, made by simmering pork bones or chicken bones, along with a variety of ingredients like dried mushrooms, seaweed, vegetables, soy sauce, miso and shoyu. The bowl is then topped with various garnishes such as sliced pork, boiled eggs, scallions, nori and sesame seeds.

Ceviche is a dish that originated in Peru and is popular in many countries in Latin America, including Mexico, Ecuador, Colombia, and Chile. While it is not specific to any one Hispanic culture, it is often associated with Latin American cuisine as a whole, and is considered a staple in many Hispanic communities.

Celery pairs well with a variety of spices, including cumin, coriander, turmeric, garlic, ginger, and black pepper. Additionally, celery seed is commonly used in spice blends to add a depth of flavor and slight bitterness to dishes. Herbs such as parsley, thyme, and rosemary also complement the flavor of celery.

A nun’s habit typically consists of several parts such as a tunic, scapular, veil, wimple, and coif. The tunic is a long gown-like garment that covers the entire body, often made of wool, while the scapular is a rectangular piece of cloth that hangs from the shoulders and covers the front and back of the tunic. The veil is a piece of cloth that covers the head and hangs down over the shoulders, while the wimple is a cloth that covers the neck and chin. The coif is a cap that covers the hair and is worn under the veil. Together these parts make up the traditional attire of a nun.

Yes, it is necessary to wet a sharpening stone before using it for sharpening knives or any other tools. Wetting the stone helps to remove any debris, dust, or contaminants from the surface and also lubricates it, preventing it from becoming clogged with metal shavings or other debris. It also creates a slurry which helps to sharpen the blade more effectively. When using a sharpening stone, it is important to keep it wet continuously to avoid damaging the blade and to ensure consistent results.

Brie goes well with a variety of snacks including toasted baguette slices, crackers, apple or pear wedges, grapes, dried fruits, and nuts such as almonds or walnuts. The sweetness and crunch of fruit and nuts complement the creaminess of brie, while crackers and toasted bread provide a savory contrast.

Coleslaw dressing is typically made of ingredients such as mayonnaise, vinegar, sugar, salt, and black pepper. Some variations may also include mustard, celery seed, onion, garlic, or lemon juice. These ingredients are whisked together to create a smooth and creamy dressing that is then tossed with shredded cabbage and other vegetables to make coleslaw.

There is no conclusive evidence to suggest that veganism causes or leads to mental health issues. However, certain nutritional deficiencies like vitamin B12, omega-3 fatty acids, and iron can affect mental health and can be common among vegans, if not properly managed. Vegans need to ensure that they are getting sufficient nutrients through a balanced diet or supplements to prevent any potential negative impact on their mental health.

The price to decorate cookies can vary depending on factors such as complexity of design, time taken, ingredients used, and location. A good starting point is to calculate the cost of ingredients and any overhead expenses, and add a markup of around 30%. It is also important to research and compare prices in the local market to ensure competitiveness. As skills and demand increase, prices can be adjusted accordingly.

Yes, you can freeze homemade vegetable stock. Allow the stock to cool completely before transferring it to a freezer-safe container. Leave some space at the top of the container as the stock will expand while freezing. Label the container with the date and freeze for up to 3 months. When you’re ready to use the stock, thaw it in the fridge overnight or in a bowl of cold water before using it as per your recipe.