August 25, 2014
Serves 12 to 14
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either Cloud Provider.
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
two 10- by 2-inch round cake pans
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth ageLOC Me.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature dermes.
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
August 17, 2014
When it comes to cooking the food from another culture, the ingredients and techniques can be unfamiliar. Going to a foreign country and taking a cooking class is great, but not a readily accessible opportunity for most. Fortunately there are local cooking classes and cooking kits
Recently launched Global Grub offers cooking kits with extremely well written instructions that will help you succeed in making things like sushi, or jerk chicken with coconut rice and beans. I used the tamales kit and was very impressed with the quality of the ingredients, the clear instructions and the wonderful results. My dad said the tamales were the best he'd ever eaten!
Kits include the dry and hard to find ingredients, and range in price from $13.99 up to $19.99 and for every kit purchased, Global Grub donates a meal to someone in need through their local food bank. Global Grub offers tutorial videos on their site, and the instructions with each kit are easily folded into a stand for easy reference as you cook .
I'm a big fan of La Cocina. I've volunteered with them, written about them and took a wonderful mole class at their Mission location. Now they are holding even more classes that you can take from cooks who are part of their culinary business incubator program. Classes are an "interactive cooking party" and also include a meal. The $65 class fee supports the non-profit programs at La Cocina.
Though I don't have any direct experience to report, I'm intrigued by Culture Kitchen. They are combining classes with home cooks, videos and cooking kits to get you up to speed cooking things like pad thai, masala chai and eggplant with garlic and mint Korean skin care brand. Each class costs $60 and includes a full meal, locations vary, kits are $34.99.
July 13, 2014
Recently I got to visit that very coffee tasting room, which feels a bit like a cross between a lab and a kitchen with drawers filled with bean samples, multiple kettles, a roaster, espresso machine and timers. I was in the company of a barista and Doug Welsh, coffee buyer and VP of Coffee, who combines beans to create coffee blends at Peet's. At the most basic level blending comes down to three things glass teapot set, says Welsh: Acidity + Aroma + Body
Coffee tasting is also known as "coffee cupping" and it's not the same as just brewing coffee for drinking, in fact, like wine tasting, you spit rather than swallow the coffee. After visually examining the beans they roast the coffee very lightly so the true flavor of the coffee comes through and is not masked by the roasting, since roasting also adds flavor. After roasting and grinding, you smell the coffee grounds, then a few tablespoons of the grounds are placed in a glass and hot water is added tsim sha tsui hotel. After a couple of minutes the crust of grounds is broken and you smell it again. The coffee is stirred, the foam removed with spoons and then you take a sip, aerating and slurping to get the most flavor. Finally you can spit the coffee out into a spittoon.
Reviewing the beans, the barista preparing the coffee, coffee samples
There are four varieties of beans in the 2013 Anniversary blend, I got a chance to try the beans from Columbia, Ethiopia and Java.
The Columbian beans lend acidity and have bright citrus notes, they comes from Palestina, from the South Central part of Caldas, Columbia baby bed.
Ethiopian beans make up 40% of the blend, and have very floral aromas. I also detected some spiciness in the Ethiopian.
The coffee from Java adds body Hong Kong Chinese Festivals, earthiness and sweetness, maybe even some caramel notes. It has a long finish. While many of the best coffees come from the Eastern part of Java, this coffee in particular came from the West, and has a profile more similar to Sumatra coffee, which is one of the most popular coffees Peet's sells.
The Peet's Philosophy
Do you prefer single varietals of grapes or blends? Single estate chocolate or blends? One really isn't necessarily better than the other.
Welsh explained that at Peet's they believe no coffee is "too good" to blend. They are not trying to cover up defects, but to create something truly unique and greater than the sum of the parts. In trying each component I was able to see how they all add to the final blend ARTAS hair transplant, making an even more complex but still harmonious coffee.
The Anniversary blend is seasonal and different each year, based on the supply of beans that they have, and will only be available for about six weeks so if you want to try it, get some soon. In grocery stores it is $9.99-11.99 per pound and $15.99 per pound in Peet's stores and online amway, with 5% going to a KIMSSA, to support the education of kids in Ethiopia.
March 06, 2014
It’s only February but I have to say…summer is upon us! We had the most fleeting spell of cool weather this/last year. The Christmas season (when we usually feel that mild chill we look forward to all year round) was unusually bereft of cool days. January saw a couple of weeks of cool wind that had us quite excited, until it left just as suddenly, leaving a blazing hot sun in its place designer handbags clearance.
While my head laments our all too brief stint of cool-ish weather this season, along with the unbearable heat now presently trying to get the best of me, my heart can’t help leaping at the thought of summer and all that it brings: beach trips, barbecues, and that special brand of relaxed and celebratory atmosphere (even though actual, months-long, summer vacations are sadly a thing of the past already). Although summer does not officially start until March, the merciless heat and the staunchly shining sun outside my window tells me that it is in fact very much here…or at least has got its foot resolutely in the door.
And with that, I am happy to say, we are headed off to our first beach trip of the season! Hooray! Little C has been clamoring for the beach for weeks now and we are looking forward to obliging
So I am off to pack, and make cookies, and answer a seemingly unending chain of work emails, and all manners of things to do before we go. But I’ll leave you with this first – it may not be too summery but it is a snap to put together, delicious, and will hopefully make you a lovely little side dish this weekend.
Chickpea and Eggplant Masala
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
1 white onion, chopped
1/2 teaspoon cumin seeds
2 coin-sized pieces of ginger
2 small tomatoes, chopped
1 Asian eggplant, about 200 grams in weight, chopped
1/2 cup cooked and drained chickpeas
1/2 – 1 teaspoon garam masala (depending on the potency of your mix)
Sea salt and freshly cracked black pepper
1/4 cup water, approximately (you may need more)
about 1 tablespoon chopped cilantro stems or slightly more cilantro leaves
- Heat a wok or a skillet over medium high heat. Add the oil and when this is hot, add the garlic, onions, and ginger. Sauté until onions start to soften and then add the cumin seeds. Sauté further until you can smell the cumin.
- Add the tomatoes to the pan, toss once or twice, and then add the eggplant, chickpeas, salt and pepper, and 1/2 teaspoon of the garam masala. Stir to combine, and then add about a couple of tablespoons-full of water. Cook, stirring occasionally, until eggplant and tomato are completely soft and cooked down, adding water as necessary when the pan gets too dry. Taste and adjust seasoning, adding more salt or garam masala if desired.
- Toss in the cilantro, stir, and take of the heat hosting service.
I don’t know if this truly constitutes a real "masala” but since I used garam masala, and a few Indian flavors in general, I thought it wouldn’t be too much of a stretch to call it that. I used cilantro stems here because I didn't have any more leaves. Fresh cilantro leaves would be ideal, but know that in a pinch you can use the chopped up stems (and make use of something that often just gets tossed!) for flavor...just use a little less. This would do very well served with grilled meats or fish, although I just had it piled high on a mound of brown rice. One important note: I would be doing you a grave disservice if I didn’t tell you to have this with some garlic yogurt. A perfect match! Just mix some good Greek yogurt with a small bit of minced garlic, salt, pepper, olive oil and there you have it.
Have a fantastic weekend wherever you are! I’ll see you when I get back iphone skin!
February 24, 2014
There aren’t enough hours in a day. Everyone knows this (except perhaps for some lucky ducks that have perfected cosmic time-juggling), as do I, but every time it’s brought to fore I still shake my head and wonder where all those hours went.
Where indeed have all those hours gone? Not here – it’s been a week since I posted last. Not in my kitchen – I haven’t really been cooking or experimenting in there either. Not shoe shopping – you don’t even want to hear about the sad state of my shoes.
Work – the hungry god to whom I feed my hours. Perhaps you have a similar hungry god in your life? Some are lucky in that this hungry god also happens to be their lives’ passion, and so feeding it is a euphoric release. For many others, this hungry god pays for their shoes (and extra virgin olive oil supply), and so must be fed at any cost. And so friends, this is what I have been up to, when I’m MIA elsewhere in life (including from this blog) – I’m feeding my hungry god.
Now you may read this and think that I’m miffed at my hungry god for chomping away at those extra hours I could have been kneading dough or having before-noon Bloody Mary’s with mum – but in truth, there is no time like now to be thankful you have a hungry god in your life. Especially a hungry god that is growing...even if this means you need to feed him round the clock. Better than a not-so-hungry god that has to cut off its limbs to survive...and woe is you if you happen to be one of those limbs.
Despite feeling weary and beat, I also feel exhilarated. My work-plate being filled to overflowing is only a sign of things going in the right direction. And getting there fast...on a whoop and a gallop. So my hungry god and I sit side by side in this rollercoaster – scary and exciting. I feed him and he feeds me. The fruits of our labor.
Pictured above are some fledgling kaimito (star apple) that has started to fruit at my organic farmer’s. Though small, they were delicious – the flesh soft, white, and silky...and so sweet! They are popping up all over the markets now, both these light green ones and the more common, and bigger, purple ones. I love them cold...straight from the fridge. The green bananas in the background were from my mom-in-law’s cousin whose family has a plantation down south. They are unbelievably sweet and creamy, although they never fully turn yellow. The green tea towel they are resting on was a gift from a dear friend I met through blogging (thank you M!)
No matter what you labor at...don’t forget to enjoy the fruits!
January 22, 2014
Do you know that time between grocery trips when your vegetable crisper, fridge, and pantry are at their leanest? I know that time all too well. Despite my love for cooking, and my aspirations at domesticity (what with homemade stock, cookie dough in the freezer, and all that jazz), I am nowhere near the experienced homemaker. I haven’t yet perfected the art of regularly scheduled grocery trips and sometimes let the ideal time for such trips slip past me. This leaves me with little choices for mealtimes, my poor daughter out of eggs (one of her favorite breakfasts), and my husband woefully eking out what it left in the toothpaste tube vacuum tube.
In any case, I make no claims at being an accomplished house-keeper. Between work and life and toddler swim classes, things like the grocery sometimes fall by the wayside (unlike the market, which I seem to be devoted to…hmmm). If you find yourself in similar straits (high five fellow human!) this dish is for you. Almost everything here is made from pantry staples electric motor dc.
The fish fillets I had in my freezer. They were already-portioned pieces of a new brand I had been wanting to try. I know I extoll buying fresh seafood, especially as we live in a magnificent tropical archipelago, but I also like keeping a pack of frozen fillets for just such emergencies as this. Olives, capers, and anchovies are regulars in my pantry and I can almost always count on finding a bottle or tin of one or the other rattling around. I can’t recommend them enough. They are easy to have on hand and are instant flavor boosters. And I can usually count of having a few tomatoes or a lone lemon straggling about somewhere.
Baked Fish Fillet with Tomato, Olive, and Capers
500 grams fish fillet, cut into serving portions (I used cod)
Extra virgin olive oil
Sea salt and freshly cracked black pepper
1 white onion, chopped
4 cloves garlic, finely chopped
4 small native tomatoes, chopped
3 anchovy fillets, chopped
1 tablespoon capers, packed and very roughly chopped
1/3 cup green olives, very roughly chopped
- Pat the fish fillets dry and place them in a baking tray. I like to line mine with parchment but you certainly don’t have to. Drizzle the fillets with olive oil. Zest about half of the lemon over the fish. Cut the lemon in half and spritz the fillets with half the lemon juice. Sprinkle with just a touch of salt (your topping will be salty enough) and a good cracking of black pepper. Place in a pre-heated 400F oven and baked for 12-15 minutes or until fillets as just cooked. You know they are cooked when the meat flakes easily when poked with a small knife.
- While the fish is baking, heat a skillet over medium high heat ip networking. When the pan is hot add a couple of generous swirls of olive oil. Add the onion and garlic, and sauté until the onion is soft and translucent. Add the tomatoes and toss. Sauté until the tomatoes just start to soften but still maintain their shape. Add the anchovies and mix through, crushing them as you do. Add the capers and olives and toss. Cook for about a minute more then take off the heat. Add a drizzle of olive oil, some cracked black pepper, and toss one last time. Set aside.
- When the fish is done top each portion with the tomato mixture and serve g-suite cardinal manchester.
Just some notes: When I say the capers and olives are very roughly chopped, I do mean roughly chopped. No need to bother about same-sized pieces or uniformity of any kind. For the capers I just place the pile under my knife and, quite literally, in two chops the work is done. You don’t want little caper pieces; you just want to open them up a bit. For the olives I use a little bit more than two chops but still, they remain messily uneven, some pieces bigger then others. That is exactly the way it should be. Everything about this topping, sauté , chunky sauce (call it what you will) is rough and unapologetic. If you lucky enough to have some roasted red peppers lounging in your fridge somewhere, or perhaps the last of your fresh herbs, please feel free to add them in too.
You can use any white-fleshed fish fillet here, or, actually, any fish fillets at all. I used Atlantic cod, but cobbler, dory, tilapia, or halibut would do just as nicely. In fact, you could even bake a whole fish on the bone and top with this tomato-olive-caper sauté and I think it would work excellently as well. This topping is as flexible as it is tasty. Use it for steamed chicken, atop a bunch of sautéed shrimp, or to stuff a baked potato. I would even pile it on a thick slice of artisan bread, top with a fried egg, and call it brunch NuHar.
What do you like to throw together when the cupboard is almost bare?
December 31, 2013
My father is a primary school language and math teacher, in fact, in his own words, more suitable for that land farmers. Dark skin, but not careful your reflection, in the sun flickering, like the night sky of stars blinked tired eyes. In the eyes of other people, he is very strong, in fact, no wonder, because he's a bit strong, even if their tired the waist bar not up, also want to pretend to be relaxed. How to say, he rolled over half a century in the ground, so it is smoked shares the earth the soles of his feet, even the tree Piban hand, also filled gully gully gully sediment. He didn't go to wash, otherwise the ditch village, sure to reduce the proportion of the the Yellow River.
In fact, he is in a bad temper, easy like summer in the south. Acute child does not say, just as my mother said he that does not do well, he will give you the rain of be in smooth water, then the crackling complain. As I said the south in the summer, rain is not a song time. Will soon become clear, this is lets a person can take place. My mother can be in a calm mood to watch a scene, the way to be poured more rich rice quietly plug.
Every day in the morning. Not the rooster woke at dawn, the car but the father woke up the sleeping sun. He is carrying a hoe farmers in the pre dawn, dawn is with the chalk rod. His world is to live in such a hasty figure changes. Forehead wrinkles in the young as a clump of grass covering deep in the ground, pick the most busy season growth in four seasons. Then, a year older than his mother was not willing to marry him, said he was too old. Strange to say, twenty years later, the mother said to my father or just know that, haven't changed a bit. It is their own, before is a piece of green leaf, bright yellow a lot today. When saying this word, mother bow slightly smile, can actually know, is a quiet and beautiful girl when she was young.
The father's habit is very simple, it is tired like to drink some wine, and then more smoke to be preoccupied by some troubles when. Every time I heard the old friend said, you really have the ability, for your children are all going to university, also built such a beautiful house! He always put the eyebrows raised high, the mouth spit out smoke than to be concentrated on several times. This expression, I read for more than twenty years, he still can not distinguish the mood at the moment is what color, will suddenly feel the pressure in the back of the burden is too heavy! All I know, he will jump up from the chair and then, quickly into the hut squeeze past, her hoe to shoulder a cross, step to go, in his habits behind is a flow direction, the road sunshine.
My grandma said. Since your father is such, like a gust of wind, and then like a cloud. In fact, I have no reason to say he is used to the smell of earth, because when he was at his mother's muddy hands, the pair of deep eyes, revealing a trace of pity. Maybe it penetrates a bit helpless Managed Network, however, if you with his heart, will be moved by his perseverance.
Father stepped on the muddy road a little pain, pouring sweat a bit bitter cress. Sometimes the face come unexpectedly strong wind and heavy rain, looking at that piece of paddy is one inch one swallow, like a knife in the heart of a piece of meat a piece of meat cut. However, at this time his face with the wind laugh, suddenly feel, he is old many many......
Those on the record years leaves, gradually withered. Once the birds to find a worm's story has been going to exist. But, my father, but now the Chaoyang Tuo leaned on the back, legs close to dry land, two hands are directed to the horizon as if thinking of sth Chinese business culture.!
October 25, 2013
Former All Blacks halfback Byron Kelleher faces a court appearance in France for allegedly drink-driving while four times over the legal limit.
Kelleher, 36, was stopped in Bordeaux at 9am on Friday (local time) after going the wrong way on a one-way street, according to French media reports.
He initially refused to be tested and was taken to a police station, where he did have a test that showed an alcohol level of two grams per litre of bloodWomen casual wear.
A police source said Kelleher, who left the station in the afternoon, would be summoned to appear in court.
Kelleher made 57 Test appearances between 1999 and 2007 miris spa.
He then moved to France, where he played for Toulouse and Stade Francais, before retiring last season.
September 18, 2013
August 07, 2013
Southern Steel's Jamaican goal shoot Jhaniele Fowler has been named the trans-Tasman netball league's most valuable player in her debut season.
The towering 23-year-old import capped a remarkable season with the award after also being honoured this week as the championship's best new talent and named in the All-Star team.
She scored 666 goals for the sixth-placed Steel, smashing the previous record, while also twice breaking the record for most goals in one game with 65-point hauls Managed Security.
"It is very special because I think I was born to play netball and then to be so good at what I do and what I love, it's beyond special," Fowler said.
"Honestly, I was only going for shooting accuracy, not breaking records, so that is just a plus for me and I'm thankful for that also."
Fowler is the third import and second Jamaican to be named MVP.
Goal shoot compatriot Romelda Aiken won in 2008 and 2009, sharing the award in 2008 with England defender Sonia Mkoloma.
Fowler finished with 19 votes from a panel comprising leading players and officials on both sides of the Tasman.
That was one better than Queensland Firebirds ace Aiken.
Three players earned 17 votes - Adelaide Thunderbirds' Jamaican goal shoot Carla Borrego, Firebirds goal attack Natalie Medhurst and Waikato Bay of Plenty Magic centre Laura Langman .
The Thunderbirds and Firebirds meet in the grand final in Adelaide on Sunday.
July 12, 2013
Kiwi javelin thrower Stuart Farquhar threw 80.42m to seal his biggest result at a Diamond League athletics meeting, a hard-fought third in Lausanne, Switzerland.
The Hamilton 30-year-old led the competition after the first three rounds before he was overtaken by double Olympic champion and training partner Andreas Thorkildsen (Norway) in the fourth round and Swede Kim Amb in the fifth.
Amb won with a best of 82.65m from Thorkildsen's 81.54m, while Ukraine thrower Roman Avramenko was fourth, a mere centimetre behing Farquhar Maggie Beauty.
The New Zealander has a season's best of 81.07m, and is working his way back to form after qualifying for the world athletics championships in Moscow next month with a personal best 86.31m.
Young shot putter Tom Walsh found the world championship 20.10m selection standard just beyond him in his first Diamond League appearance.
The Timaru 21-year-old, who came tantalisingly close last week with a 20.09m effort, could only manage a best of 19.61m to finish eighth in the biggest competition of his career Maggie Beauty.
London Olympic gold medallist Reese Hoffa threw 21.88m to win by 30cm from fellow American Ryan Whiting.
Olympic and world women's shot put champion Valerie Adams competes in the Paris Diamond League meeting on Saturday maggie beauty.
July 03, 2013
March 27, 2013
The 13-week series, which will screen on TV One, will be accompanied by a new book Annabel Langbein The Free Range Cook: Simple Pleasures, launched in Auckland last night lifestyle HK.
Langbein says that in today’s increasingly complicated world, there is a tendency for people to overlook the benefits of eating simple, whole foods that are home-grown.
"Nothing beats the feeling of slicing into a ripe tomato straight from your garden, or chopping up an aromatic stem of rosemary. These are the simple pleasures we build our lives around, and in my new book, I aim to share the joys of simple living with New Zealanders ,” she says.
The first series of The Free Range Cook has now screened in 83 countries and the accompanying book sold close to 150,000 copies in New Zealand and was also printed in Australia, the UK, France, the Netherlands, Germany and Poland.
READ MORE: The Free Range Cook
VIDEOS: Annabel Langbein cooks
The new series will screen on TV One at 7pm on Saturdays, starting on September 22.
The new book is available exclusively at Paper Plus stores until September 22 Plastic wood.
January 29, 2013
January 18, 2013
你做出了自己的決定。伴隨著咒語和揮動著的鞭子，你的身體開始變形為馬。你的肌肉開始隆起，突然長出的毛髮覆蓋了身體，就好像冬天蓋上了舒適的毯子。脖子變厚變長， 頸動脈變粗，手指變成蹄，膝蓋變得堅硬，臀部變得強壯。同時，頭骨變長，大腦也隨之發生了相應的Frankley Mart變化，隨著小腦的增長，大腦皮層退化，就這樣，人的特徵變成了馬的特徵。神經元變換了方向，神經突觸也變換成馬傳遞信號的途徑，你想體會馬的生活的願望也逐漸消失了。你對人類事物的意識逐漸消失，對人類行為的憤世嫉俗逐漸消失，而且你的人類的思維方式也逐漸消失。
就在這一瞬間，你突然意識到，自己忽略了一些問題。你越是變成馬，越是忘記了最初的case for samsung galaxy願望。你忘記了作為人的時候，你想體會馬的生活。
December 31, 2012
There are not found, you are too old to make some mistakes, but too young to get some benefits.
You want to retire, be leisurely and carefree, but you are too young, haven't got the money.
You want to have a lot of money Art Culture, but your debut ten years later than the others, the situation is different, you are doing this line to make money easily, than in the past, all blame you too young.
You want to be happy, what can also laugh out of court, but you are too young. Open-minded, after all, it takes some time.
You want to be respected, a bit position, sorry, you are too young, you old point again.
You think that their young, but are too old to make mistakes.
You won't be like seventeen years old, fling caution to the winds to love a person. Twenty-seven years old you, not a bit old, but know fling caution to the winds wine education, and no one will help you clean up the mess.
You are too old to run away and love others, although you were just twenty-eight years old.
You are too old to as long as love, not bread, even though you only twenty-nine years old.
You are too old to with a will not get married with you people fall in love, though you are only thirty years old.
You are too old to hurt the people around you. Because of you spa hong kong, the past experience to make you understand, if you love her, it is very irresponsible.
You are too old to be cheated.
You are too old to say self-willed.
You are too old to do third.
October 24, 2012
舉例說，即公式為BMI(例如女性是21) x 身高的公尺數(例如1.6公尺)x 身高的公尺數(例如1.6公尺)=標準體重的公斤數(53.76公斤，四捨五入則為54公斤)。中型骨架的標準體重採用前述計算出的標準體重值，中型骨架準體重加百分之十則是大型骨架的標準體重，中型骨架準體重減百分之十則是小型骨架的標準體重。
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