The Other Side of Life 24/7: 07/07/10

Wednesday, July 7, 2010

A Taste of China: A Recipe for Fried Rice

This overview of China – with facts about the country and a recipe, too – was prepared by Ashley E. Pitre while an Accounting student in the College of Business at Southeastern Louisiana University.

Introduction
China is an ancient civilization, covering a large part of East Asia. It is one of the world’s oldest civilizations and is considered the oldest continuous civilization. For centuries, China possessed the most advanced society and economy in the world. In 1949, the Chinese Civil War created the two political entities of the People’s Republic of China (PRC)-controlling mainland China, Hong Kong, and Macau; and the Republic of China (ROC)-controlling Taiwan, Penghu, Kinmen, and Matsu. Chinese religion, customs, and writing systems have traditionally been adopted by Japan, Korea, and Vietnam.

Country Information

· Geographic Facts
Here are three geographic facts about China:
1. China stretches 3,100 miles from east to west and 3,400 miles from north to
south.
2. China’s landscape consists of mountains, high plateaus, sandy deserts, and
dense forests.
3. Mount Everest, the tallest mountain on Earth, is located on the border of
China and Nepal.

· 3 “Serious” Facts
Here are three serious facts about China:
1. The three most popular Chinese family names are Li, Zhang, and Wang.
2. The compass, paper, gun powder, printing, fireworks, and ice cream were all
invented in China.
3. China is divided into two parts, whose official names are the People’s
Republic of China (PRC) and the Republic of China (ROC).

· 3 “Fun” Facts
Here are three fun facts about China:
1. With 1.3 billion people, China is about one-fifth of the world’s population.
2. The Great Wall of China can be seen by the human eye from outer space.
3. In China, a person’s last name comes first, followed by the person’s first
name. There are no middle names.

· A “Potpourri” Item
Here is an unusual fact (or two or three) about China:
1. The most important celebration in China is the Chinese New Year.
Businesses are closed for three days.
2. It is estimated that 200 million people in China live on less than $1.00 a day.
3. The Chinese invented kites about 3,000 years ago. They were used to
frighten the enemies in battle.

Food Information

· Recipe

Ingredients:
-1-2 green onions
-2 large eggs
-1 teaspoon salt
-Pepper to taste
-4 tablespoons oil for stir-frying
-4 cups cold cooked rice
-1-2 tablespoons light soy sauce or oyster sauce

Preparation:
1. Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
2. Heat a wok or frying pan and add two tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
3. Add two tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.
4. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Source: http://chinesefood.about.com/od/ricefried/r/basicfriedrice.htm

· My Kitchen Story

This was a pretty interesting experience, considering the fact that I have never really cooked anything other than microwaveable things. The recipe is very simple, but it took me a while to figure out where some of the ingredients were in the grocery store. Once I did that, I was good to go. I attempted to make the fried rice once and I felt like it didn’t come out right so I decided what ingredients I needed to put more or less of. The second time I did it, it was absolutely amazing. So, I got my fiancé and his parents to try the rice and they loved it. That’s when I realized it was really good, and I was done. The joy that I felt was great knowing that I have successfully cooked my first meal!!

Contact Info: To contact the author of “A Taste of China: A Recipe for Fried Rice,” please email ashley.pitre@selu.edu.

BIOGRAPHY

David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also maintains compilations of his student’s publications regarding management concepts (http://toptenmanagement.blogspot.com/), book reviews (http://wyld-about-books.blogspot.com/), international foods (http://wyld-about-food.blogspot.com/).

AN INVITATION TO WORK WITH US, TODAY!

If you enjoyed this publication, why not make one of your own with us! Are you a college or university student from anywhere in the world who would be interested in publishing your work in an edited online journal appropriate to your topic? Such a move can help put muscle into your resume and make a great impression on potential employers and graduate schools (and needless to say – and perhaps most importantly in the age in which we live – likely be the first thing that companies/universities view about you when “Googling” you)! If so, we can help you get that first publication for free (and more if you desire)! Visit Wyld Publishing Services (http://wyldpublishingservice.yolasite.com/) for details. We can work with you to publish your quality essays, research articles/papers, reviews, etc. – and even audio and visual media and PowerPoint presentations – given our network of edited publications and relationship with publishers around the world who want to work with you and your work. Contact us today to get your work published at dwyld.kwu@gmail.com.

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A Taste of China: A Recipe for Fried Rice

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A Taste of Aruba: A Recipe for Koeki Di Pinda Y Chuculati (Peanut and Chocolate Cookies)

This overview of Aruba was prepared Kristine Black while a Marketing student in the College of Business at Southeastern Louisiana University.

Introduction

Aruba is a 21 mile long island located in the Lesser Antilles in the Caribbean Sea. The island was first discovered and claimed for Spain in 1499 and was aquired by the Dutch in 1646. The first recorded inhabitants were members of the Arawak Tribe. The official language spoken is Dutch, which is also the same system in which they base their legal system upon.
I chose to do Koeki di Pinda y Chuculati not only because of its popularity in Aruba, but also because of its similarities to a popular American comfort food.

Country Information
· Geographic Facts
Here are three geographic facts about Aruba:
1. Aruba is a relatively flat island in the Lesser Antilles.
2. The coasts of Aruba is what makes it so well know. Its sandy white beaches are protected from the strong ocean currents and has provided for an excellent tourist destination

3. The island’s only points in which it is not completely flat is the area of rolling hills called Hooiberg and the highest point on the island, Mount Jamanota.
Here are three serious facts about Aruba:
1. The island was inhabited first by the Arawak tribe who were fleeing attacks by the Caribs located in Venezuela.
2. Aruba is a Constituent Country of the Kingdom of the Netherlands.

3. Citizens of Aruba take education very seriously. For being such a small country the amount of schools is immense. There are 68 primary education schools, 12 secondary education schools, and 5 universities.
· 3 “Fun” Facts
Here are three fun facts about Aruba:
1. The legal drinking age is 18 and is not heavily enforced.
2. There are 104, 589+ citizens in Aruba. The majority of the population is female.
3. Aruba lies outside of the Caribbean hurricane belt and rarely is threatened by such storms.

· A “Potpourri” Item
Here is an unusual fact (or two or three) about Aruba:
1. Although their official language is Dutch, they actually speak Papiamento. It’s a native dialect that is a combination of Spanish, Dutch and Portuguese with some African and Arawak words thrown in.
Food Information

· Recipe
200g Peanut Butter
200g Vegetable Shortening
420g Strong Bread Flour
150g Chocolate Chips
200g Sugar
200g Brown Sugar
2 Eggs
1 tsp Baking Powder
1 tsp Vanilla Extract
1 tsp Salt

My sister and her husband visited Aruba on their honeymoon and one of their souvenirs was a recipe book. The instructions were converted into English (United States) and some translations are not exact.

· My Kitchen Story
I started my baking process by first finding the conversions for grams to a measurable quantity for here in the U.S. After much research and calculating, I finally was able to plan my ingredients.. Make it fun and lively!

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BIOGRAPHY

David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also maintains compilations of his student’s publications regarding management concepts (http://toptenmanagement.blogspot.com/), book reviews (http://wyld-about-books.blogspot.com/), international foods (http://wyld-about-food.blogspot.com/).

AN INVITATION TO WORK WITH US, TODAY!

If you enjoyed this publication, why not make one of your own with us! Are you a college or university student from anywhere in the world who would be interested in publishing your work in an edited online journal appropriate to your topic? Such a move can help put muscle into your resume and make a great impression on potential employers and graduate schools (and needless to say – and perhaps most importantly in the age in which we live – likely be the first thing that companies/universities view about you when “Googling” you)! If so, we can help you get that first publication for free (and more if you desire)! Visit Wyld Publishing Services (http://wyldpublishingservice.yolasite.com/) for details. We can work with you to publish your quality essays, research articles/papers, reviews, etc. – and even audio and visual media and PowerPoint presentations – given our network of edited publications and relationship with publishers around the world who want to work with you and your work. Contact us today to get your work published at dwyld.kwu@gmail.com.

Read more:
A Taste of Aruba: A Recipe for Koeki Di Pinda Y Chuculati (Peanut and Chocolate Cookies)

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A Taste of Aruba: A Recipe for Koeki Di Pinda Y Chuculati (Peanut and Chocolate Cookies)

A Taste of Japan: A Recipe for Okonomiyaki

A lantern beckons customers into an okonomiyak...

Image via Wikipedia

This overview of Japan was prepared by W. M. Ladner, while a Supply Chain Management student in the College of Business at Southeastern Louisiana University.

Introduction

Japan is an Asian country located near the coast of China, consisting of an archipelago of islands. Japan is well-known around the world as a major country, with one of the world’s highest populations as well as one of the strongest economies. In addition, Japan’s culture has become well-known throughout the world, pervading music, books, and film. Japan’s food, in particular, sets itself apart from that of other parts of the world by its creative use of materials and colorful presentation.

Country Information

· Geographic Facts
Here are three geographic facts about Japan:
1. Japan is an archipelago, comprised of nearly 7,000 islands, with 4 islands comprising 97% of Japan’s total land area.
2. Most of Japan’s landmass is unsuitable for habitation due to landslides, forestation, and generally mountainous terrain. This fact, combined with Japan’s extremely large population, means that Japan has one of the highest population densities in the world.
3. Japan’s mountainous terrain is also densely populated with volcanoes; Japan suffers frequent earthquakes and volcanic eruptions, and also has many hot springs.

· 3 “Serious” Facts
Here are three serious facts about Japan:
1. Japan has the tenth-highest population in the world, despite being one of the smaller major countries in terms of land mass
2. One of the highest rates of suicide in the world; suicide is the leading cause of death for persons below the age of 30
3. Analysts predict a sharp decline in population over the next century due to falling rates of childbirth, the mass-aging of the Japanese population (There was a post-war baby-boom followed by low birth rates, so the entire population is aging at once), and low immigration rates. Despite this, Japan has one of the highest life expectancies in the world.

· 3 “Fun” Facts
Here are three fun facts about Japan:
1. Video gaming is quite trendy in Japan. In fact, many of the world’s largest electronics and video-gaming corporations began in Japan, such as Sony.
2. Some cell phones can be used as credit cards, and it is possible to rent cell phones in certain areas.
3. Japanese wall sockets are usually 100 volts, and they can take 2 prong flat pin plugs. The same design is seen in America, but uses 110 volts instead.

· A “Potpourri” Item

Here are some interesting facts about Japan:
1. Japanese has three forms of “alphabets”- Kanji, Hiragana and Katakana. Furigana can be described as small Hiragana placed on top of Kanji for those who cannot recognize the symbols.
2. It is common practice for those with colds in Japan to wear face-masks so as to prevent spread of disease, out of consideration for those around them.
3. It is common practice in Japan to shop for food daily; convenience stores have prospered in Japan for this reason.

Food Information

· Recipe

Okonomiyaki is a fan favorite cheap and easy to make Japanese dish. It is often described here in America as “the Japanese pizza” or “the Japanese pancake”, but I don’t find those descriptions to be completely accurate. Instead, I would say Okonomiyaki is more like a sandwich with all the ingredients cooked into the dough. Okonomiyaki is usually cabbage cooked into a dough with ingredients that you would normally add into a stir-fry or a sandwich mixed in. The possible batters and topping combinations are almost endless, so it usually boils down to what the consumer prefers. After all, Okonomi Yaki roughly translates to “What you like, grilled.” Because of this, it is easier to give someone suggestions on how to make it and what to make it with rather than a strict recipe.
The basic things needed for the simplest version of Okonomiyaki are flour, eggs, water, and cabbage, which make up the batter. In Japan, there is a specific flour product used for Okonomiyaki which adds flavor and texture that is hard to replicate with basic household items in America. For that reason, I spice my regular, all-purpose white flour with salts, peppers, and herbs if I feel they would improve the dish. When I make Okonomiyaki, most of the flavor in the batter comes from substituting water with broth. For example, if I was making bacon Okonomiyaki, I would make a beef or pork broth and add soy sauce to it. If I felt like making Okonomiyaki without any toppings, I would make a vegetable broth or chicken broth for it.

Ingredients

Batter-
1 cup of Flour
2-3 cups of cabbage greens, sliced thin
2 eggs
2/3 cup of water or broth
Toppings of choice (usually vegetables and meats)
Makes about 6 – 8 small Okonomiyaki

Optional:
Okonomiyaki sauce-
Mixed Together:
3 tbs. ketchup
1 tbs. Worcestershire sauce
1 tbs. soy sauce
Ground Pepper (to taste)

Directions

Cut up cabbage into small thin pieces and discard all tough white sections. Also cut up any meats, vegetables, and other toppings you would like on your Okonomiyaki.
Add cabbage, flour, water, and eggs into a bowl and stir until it is doughy.
Heat a greased pan to medium-high or electric griddle to 400. Allow it to warm up and scatter toppings into a circle.
Scoop doughy cabbage onto toppings and form into a circle with spatulas. Regular sized pans can fit 1 large Okonomiyaki or 2-3 small sized Okonomiyaki.
Flip over when the side with the toppings becomes golden brown. When both sides are done, put onto plate and add desired sauces.

· My Kitchen Story

In my case, I will be making Okonomiyaki with chicken and peppers. First, I start by making a broth by boiling chicken bouillon, soy sauce, and a few small bits of chicken. Since college students usually don’t think to buy bouillon cubes, they can just stir in a packet of ramen seasoning and hot water.

Next, I shred about 2 cups of cabbage and place it in a large bowl. Then, I chop up a few green onions along with a few pieces of bell pepper. Those go into the bowl as well. I take the cooked chicken and cut it into very small pieces and put them aside for now.

After that, I add the flour, eggs, and the broth into the bowl with the cabbage and peppers. I mix well enough to create a dough around the vegetables, but not too much since it doesn’t give me the desirable texture. Some people add Tenkasu – bits of fried dough – for a better texture, but Rice Crispies will do just as well for those who can’t buy any.

Afterward, I heat up my non-stick griddle to about 400 degrees. I take the small bits of chicken I prepared earlier and place them on the griddle. On top of that, I add a few scoops of the batter, press it down onto the chicken, and shape into a circle with my spatula. I repeat the process 2 more times since my griddle only has enough room to fit 3 small Okonomiyaki on it at a time. I wait for a few minutes until the face down side of the Okonomiyaki has turned golden brown and, with two spatulas, I carefully lift it and flip it over to cook the other side. Some people find this to be the hardest part of making Okonomiyaki.

I take these few minutes to make the Okonomiyaki sauce. Pre-made Okonomiyaki sauce and Kewpie mayonnaise is sold in Japan and in specialty shops, but since I cannot get access to it, I make my own with ketchup, Worcestershire sauce, and soy sauce. Some people like to add mayonnaise directly into the sauce, but since I don’t like mayonnaise, I don’t add it. It’s also fun to decorate the Okonomiyaki with squirt-bottle mayo.

After the Okonomiyaki have fully cooked, I spread on a bit of Okonomiyaki sauce. I find that most people like mayonnaise on theirs, and they mix the mayo on the Okonomiyaki sauce until it becomes a tan paste. Also, a lot of people like to add flakes of dried seaweed to it. I’ve added cream cheese and pepper jelly to a plain Okonomiyaki and found that to be quite enjoyable too. Remember, these are just a few of the endless possibilities. Okonomiyaki is about eating what is you like, so make a batch of your own and explore what flavors fit your tastes!

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Contact Info: To contact the author of “A Taste of Japan: A Recipe for Okonomiyaki,” please email W.Ladner@selu.edu.

Read more:

A Taste of Japan: A Recipe for Okonomiyaki

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A Taste of Poland: A Recipe for Polish Raisin Kulich Bread

This overview of Poland was prepared by Alise Duszynski while a Business Administration Major Student in the College of Business at Southeastern Louisiana University.

Introduction

Poland is a country in Central Europe bordered by Germany to the west; the Czech Republic and Slovakia to the south; Ukraine, Belarus and Lithuania to the east; and the Baltic Sea and Kaliningrad Oblast, to the north. Another interesting fact is that the literacy rate in Poland is over 98 percent. My great-grandfather was an immigrant from Poland (my last name of Duszynski).
The recipe that I am making is a traditional bread of Poland. In America, we eat cinnamon raisin bread, but in Poland, it is customary to eat this “Kulich” Bread, which is cinnamon raisin bread without the cinnamon.

Country Information
· Geographic Facts
Here are three geographic facts about Poland:
1. Poland is the 69th largest country in the world as well as the 9th largest country in Europe.
2. The official name of Poland is the ‘Republic of Poland’.
3. The population of Poland is about 38,000,000 people.

· 3 “Serious” Facts
Here are three serious facts about Poland:
1. The year 1989 saw Poland holding its first free elections, in more than 40 years.
2. 90% of Poles have completed at least secondary education.
3. Polish born astronomer Nicolaus Copernicus was the first person to propose that the earth was not the center of the universe.

· 3 “Fun” Facts
Here are three serious facts about Poland:
1. Most of the Poles consider their name day more important than their birthday.
2. Pizza in Poland does not contain tomato sauce. The waiters bring sauce to the table in a pitcher, and you pour it on top. Sometimes the sauce is just ketchup.
3. In Poland, bananas are peeled from the blossom end, not from the stem end.

· A “Potpourri” Item
Here is an unusual fact (or two or three) about Poland:
1. Poles have won 17 Nobel prizes till date, including four Peace Prizes and five in Literature. Another interesting fact is Marzenna. Marzenna is a tradition where people weave straw dolls and decorate them with ribbons. These represent the end of winter, and the beginning of spring. When the snow starts to melt, they proclaim the beginning of spring and chuck the Marzennas into the river or stream, symbolically ‘killing’ the winter.

Food Information

· Recipe
1 pkg. yeast
2 tbsp warm water
¾ cups scalded milk
3 cups plain flour
2 egg yolks
½ cups butter
½ cups sugar
½ tsp. salt
½ cups chopped raisins

Dissolve yeast in warm water in small bowl. Pour scalded milk over butter, sugar, and raisins. When cool, combine some flour into the yeast mixture (about one ½ cups of flour). Add egg yolks, beaten well. Mix rest of flour and salt. Mix dough well.
Knead lightly on floured cloth to round up dough. Put back into bowl and cover. Let rise for about 1 ½ hours or until it doubles in bulk. Shape dough into a round bun or other shape. Fit into well-greased pan (8 or 9 inch tube pan). Let rise in a warm place for 50-60 minutes. Bake at 350 degrees for 40-50 minutes.
Courtesy of Cooks.com (www.cooks.com/red/doc/0,174,14469-234196,00.html)

· My Kitchen Story

My kitchen story is very interesting; I went to the store to get my ingredients and came home to start making the bread. I have never made homemade bread before, so I knew this would be a challenge. I mix the ingredients as the recipe said, but when I got to the kneading part; my dough was so sticky that there was more dough stuck to my hands, than in the bowl. I let it rise as the directions said; I was worried that it would not rise as it was supposed to. It actually doubled in size, as the recipe said it would. I then baked it and it did not look like a normal loaf of bread you see in the store, but I was proud of myself. I was expecting it to taste awful, but it turned out better than I expected!

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Contact Info: To contact the author of “A Taste of Poland: A Recipe for Polish Raisin “Kulich” Bread,” please email Alise.Duszynski@selu.edu or Alizz_d@yahoo.com

BIOGRAPHY

David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also maintains compilations of his student’s publications regarding management concepts (http://toptenmanagement.blogspot.com/), book reviews (http://wyld-about-books.blogspot.com/), international foods (http://wyld-about-food.blogspot.com/).

AN INVITATION TO WORK WITH US, TODAY!

If you enjoyed this publication, why not make one of your own with us! Are you a college or university student from anywhere in the world who would be interested in publishing your work in an edited online journal appropriate to your topic? Such a move can help put muscle into your resume and make a great impression on potential employers and graduate schools (and needless to say – and perhaps most importantly in the age in which we live – likely be the first thing that companies/universities view about you when “Googling” you)! If so, we can help you get that first publication for free (and more if you desire)! Visit Wyld Publishing Services (http://wyldpublishingservice.yolasite.com/) for details. We can work with you to publish your quality essays, research articles/papers, reviews, etc. – and even audio and visual media and PowerPoint presentations – given our network of edited publications and relationship with publishers around the world who want to work with you and your work. Contact us today to get your work published at dwyld.kwu@gmail.com.

Read more:
A Taste of Poland: A Recipe for Polish Raisin Kulich Bread

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A Taste of Lebanon: A Recipe for Hummus

The flag of Lebanon during the French mandate.

Image via Wikipedia

This overview of Lebanon was prepared by Latoya Snell while an Accounting student in the College of Business at Southeastern Louisiana University.

Introduction

This document is a short enlightening commentary on Lebanon. During my research I learned plenty of interesting facts about the country of Lebanon that I have shared. I decided to research this country because of the recipe I chose. I chose Hummus, which is a household favorite for us. I never realized how easy it was to make or even what countries make it. I hope this brief article will inform you as it has me.

Country Information

· Geographic Facts

Here are three geographic facts about Lebanon:

1. Lebanon is situated on the eastern coast of the Mediterranean Sea and has an area of approximately 4,015 square mile. It is about 3/4 the size of the state of Connecticut.

2. The climate in Lebanon unexpectedly varies within miles during all seasons.

3. The land in Lebanon is arid and rugged and therefore less than 30% of the total area can support crop production.

· 3 “Serious” Facts

Here are three serious facts about Lebanon:

1. The Lebanese were warring from 1975-1990 called the Lebanese Civil War.

2. Lebanon became a part of the French Mandate of Syria after World War I (1918). Lebanon gained independence from France in 1943.

3. Lebanon is a parliamentary democracy which implements confessionalism. Confessionalism is a system intended to deter sectarian conflict and to fairly represent the 18 recognized religious groups in government.

· 3 “Fun” Facts

Here are three fun facts about Lebanon:

1. Lebanon observes Christian and Muslim holidays.

2. Lebanon was introduced to t.v. in 1959. They now have nine national television channels most affiliated or supported by certain political parties or alliances.

3. Lebanon has both summer and winters sports because of their unique geography. Some of the sports are skiing, swimming, basketball and football.

· A “Potpourri” Item

Here is an unusual fact (or two or three) about Lebanon:

1. Lebanon is the only country in the Middle East that does not have a desert.

2. Lebanon is mentioned more than 70 times in the Old Testament of the Bible.

Food Information

· Recipe

§ 1 can cooked chickpeas

§ 2 cloves garlic, crushed

§ 3 Tablespoons tahini

§ ½ cup fresh lemon juice

§ 2 Tablespoons parsley, chopped (optional)

§ 1 Tablespoon olive oil

§ 1 teaspoon salt

§ 2 tablespoons cold water

Source: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Lebanon.html

Procedure

Heat the cooked chickpeas over medium low heat. Remove from heat and mash by hand or in a food processor, reserving a few whole ones for garnishing.

Add tahini, lemon juice, crushed garlic, salt, and water. Blend the mixture until it is creamy.

Pour the thick dip into a deep bowl. Garnish with whole chickpeas and chopped parsley. Sprinkle with olive oil and serve with pita bread, pita chips, of vegetables.

· My Kitchen Story

The preparation of this recipe was fairly easy for me. I cook almost daily for my family and therefore grinding a few beans down was a walk in the park. My biggest problem, if you want to call it that, was finding a food processor being that I do not own one and I definitely did not plan on mashing them by hand. In my case I can always run home to mom. Once I got the food processor (from mother of course) it was smooth sailing. I heated the chickpeas about 15 -20 minutes. Then I drained as instructed. I threw the chickpeas in the processor pulsed for about 10 seconds. I then added all the other ingredients except the parsley (because I did not have any and did think it was necessary) and ground everything down on low until it looked creamy and I saw not more lumps. I poured the Hummus in a bowl and we enjoyed. We had ours with some pita chips and it was a great healthy snack. I even brought my mother some when I brought her back her cleaned food processor.

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Contact Info: To contact the author of “A Taste of Lebanon: A Recipe for Hummus,” please email Latoya.Snell@selu.edu.

BIOGRAPHY

David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also maintains compilations of his student’s publications regarding management concepts (http://toptenmanagement.blogspot.com/), book reviews (http://wyld-about-books.blogspot.com/), international foods (http://wyld-about-food.blogspot.com/).

AN INVITATION TO WORK WITH US, TODAY!

If you enjoyed this publication, why not make one of your own with us! Are you a college or university student from anywhere in the world who would be interested in publishing your work in an edited online journal appropriate to your topic? Such a move can help put muscle into your resume and make a great impression on potential employers and graduate schools (and needless to say – and perhaps most importantly in the age in which we live – likely be the first thing that companies/universities view about you when “Googling” you)! If so, we can help you get that first publication for free (and more if you desire)! Visit Wyld Publishing Services (http://wyldpublishingservice.yolasite.com/) for details. We can work with you to publish your quality essays, research articles/papers, reviews, etc. – and even audio and visual media and PowerPoint presentations – given our network of edited publications and relationship with publishers around the world who want to work with you and your work. Contact us today to get your work published at dwyld.kwu@gmail.com.

A Taste of Lebanon: A Recipe for Hummus

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A Taste of Brazil: A Recipe for Pao De Queijo

Traditional snack food from Minas Gerais, Brazil.

Image via Wikipedia

This overview of Brazil was prepared by Cedric Scotto while a Management student in the College of Business at Southeastern Louisiana University.

Introduction

Brazil is the largest country in South America and the only Portuguese-speaking country in the Americas. Brazilian cuisine is very influenced by Portuguese, French, Arabic, and African cuisine. Pão de Queijo (cheese bread) is a traditional Brazilian snack and breakfast food. Brazilians like to have it with black coffee and butter.

Country Information

· Geographic Facts
Here are three geographic facts about Brazil
1. Brazil is the largest country in South America and the fifth largest one in the world.
2. Brazil’s largest city is São Paulo (with nearly 20 million habitants), but its capital is actually a city called Brasília.
3. Brazil has a variety of climates with cold winters in the south. However, most of the country presents a tropical climate.

· 3 “Serious” Facts
Here are three serious facts about Brazil:
1. It is one of the fastest-growing nations in the world. However, there are still millions of people living below the poverty line.
2. Brazil has a sophisticated technological sector, and it develops projects that range from submarines to aircraft and it is involved in space research.
3. Brazil is also a pioneer in the development and production of alternative fuel, such as ethanol.

3 “Fun” Facts
Here are three fun facts about Brazil:
1. The Brazilian soccer team in the only one to have won the prestigious ‘World Cup’ 5 times. Brazil is also the birthplace of one of the best soccer players of this century, Pelé.
2. The Amazon, located mostly in Brazilian territory, is the world’s largest rainforest.
3. Brazilian scientist Alberto Santos Dumont is the father of aviation because he was the inventor of the airplane; although different scientists presented projects at that time, he was the first one to present a successful public flight of an airplane, in 1906.

· A “Potpourri” Item
Here are some unusual facts about Brazil:
1. Brazilians are very adventurous and traveling is a priority. So much so, that my Brazilian fiancée Andréia came all the way to Louisiana to meet a French guy. We will soon have a very international wedding in which 4 languages will be spoken.

Food Information

· Recipe
2 cups sweet manioc starch or sour manioc starch
1 cup milk
1/2 cup margarine (I prefer butter)
1 teaspoon salt
1 1/2 cups grated parmesan cheese
2 eggs

Directions
Preheat oven to 400 degrees F. Bring the milk, salt, and margarine to a boil.Remove from heat. Slowly add manioc starch, stirring constantly until thoroughly mixed. Add the cheese and eggs. Knead until smooth. Form into balls approximately 2-inches in diameter and place on a greased baking sheet. Sprinkle with Parmesan cheese. Bake until golden brown. Eat while hot.
(Retrieved from http://www.recipezaar.com/recipe/Pao-de-Queijo-Cheese-Puffs-Brazilian-68293).

· My Kitchen Story
I decided to make this because I love this cheese bread. My fiancée is a lousy cook, but this is the one thing she knows how to make! When we met, she made pão de queijo for me and explained how traditional that was in Brazil. Sure enough, when I went there I ate it almost every day. Her grandmother insisted I needed to learn how to make it, so I decided to give it a shot.
Making pão de queijo is not hard, but it requires a lot of patience. The smell at first when making the dough is not great but when you take it out of the oven it is lovely. Rolling the dough to form the little balls is very annoying and you have to squeeze the dough several times until it is smooth, which takes a while. It gets very sticky too. It became a battle to have more dough in the bowl than on my fingers. I think I did well; at least that’s what Andréia said. If it is not good, at least she got a few good laughs.

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Contact Info: To contact the author of “A Taste of Brazil: A Recipe for Pão de Queijo,” please email cedric.scotto@selu.edu.

BIOGRAPHY

David C. Wyld (dwyld.kwu@gmail.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/. He also maintains compilations of his student’s publications regarding management concepts (http://toptenmanagement.blogspot.com/), book reviews (http://wyld-about-books.blogspot.com/), international foods (http://wyld-about-food.blogspot.com/).

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Read more: http://trifter.com/caribbean-latin-america/brazil/a-taste-of-brazil-a-recipe-for-pao-de-queijo/#ixzz0t3Ew3iHx

A Taste of Brazil: A Recipe for Pao De Queijo

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10 Surprisingly Recession-Proof Industries (PHOTOS)

Image via Wikipedia

This is a great list - one of those where you go through and say there's absolutely no correlation between most of these (well, except for the Disney thing...). Yet, can't really disagree with any of them - got any suggestions to add to the list (I know 10 is a nice round number, but let's put our thinking caps on here!). I reality, I can at least say that we must add "porn (general)," moving companies/rental trucks, cash advance/payday loans (I know, kinda tough to loan when there may be no payday, but...), and repo men/women to the list. How about you?

David http://wyld-about-money.blogspot.com/
Read the Article at HuffingtonPost

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RefBan

Wednesday, July 7, 2010

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