Next Tycoon: Hong Kong's Sonia Cheng Opens New Globe Resorts For that Relatives Empire

"I choose to be described as a little unconventional”: Rosewood CEO Sonia Cheng.

In relation to luxury accommodations, Hong Kongers might be a little bit blasé. Many of the glitzy international brands are represented, and opulent new openings occur frequently. And so the buzz in excess of the arrival of a new brand which is more than a year away appears to be surprising. Many of the extra so as the brand, Rosewood Resorts & Resorts, has little visibility in Asia, with just a single hotel in Beijing.

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Much of Asia may be unfamiliar with Rosewood, but Hong Kong is already enamored in the upscale hotel group. "I'm a total fan of Rosewood, and everybody in Hong Kong cannot wait to have our own," says Goodwin Gaw, a major hotel owner and investor. "Rosewood is like a Four Seasons for Millennials. It's really connected to young travelers, especially Asian."

Hong Kong hotel-and-property company New Earth Development bought U.S.-based Rosewood in 2011, and in the third quarter of future yr it expects to finally open the chain's first Hong Kong hotel. It knocked down the New Globe Centre on Salisbury Road in Tsim Sha Tsui overlooking the harbor and is putting up a 66-story tower with 398 hotel rooms and 199 long-term residences.

New Environment is part of Chow Tai Fook Enterprises, founded by Cheng Yu-tung, who died last September just after his 91st birthday and left a roughly $15 billion fortune. He had come from China as a teenager and his rags-to-riches tale began with his transformation of the Macau gold shop into Chow Tai Fook, one on the world's largest jewelry chains. Unlike many Hong Kong tycoons whose family dynasties end up hobbled by succession disputes, he carefully plotted his own transition. Son Henry Cheng took around and groomed his four children, Adrian, Sonia, Brian and Christopher, to run the family businesses.

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Rosewood is the baby of 36-year-old Sonia, or rather, one of four babies. Hailed as a model Millennial, she's the chief executive and also a mother of three under the age of 5; her husband runs a restaurant company (see box, p. 1 . Under her, Rosewood has become one in the world's fastest-growing luxurious hotel brands. Among its prized properties are the historic H?tel de Crillon, in paris on the place de la Concorde, which just reopened, and the Carlyle Hotel on Manhattan's Upper East Side. There are now 20 Rosewood resorts, but that number is set to double within a few years--in the pipeline are Guangzhou, phuket, phnom penh and Hoi An, Vietnam, and a lavish tented villa encampment in Luang prabang, Laos. In all, as the head of Rosewood Hotel Group, New World's hotel-management company, she oversees 57 accommodations in 18 countries, under the Rosewood, New Globe and pentahotel brand names. New Entire world owns many of these hotels, including the Rosewood Beijing and the Carlyle, and it will own the new Hong Kong hotel.

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Disappointed with all the government’s recycling companies, Hongkongers are having issues into their own individual fingers

Citizens in a neighborhood recycling event organised by Waste-no-mall gather products for recycling at Fung Yau Route in Yuen Long. Image: Edmond SoResidents at a neighborhood recycling party organised by Waste-no-mall assemble items for recycling at Fung Yau Route in Yuen Very long. Image: Edmond So

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Hauling significant bags of plastic food stuff packaging, egg cartons, polystyrene trays and various recyclable rubbish, inhabitants of Sai Ying pun hold out patiently as volunteers form the merchandise into their respective bins: six for plastics, and several other much more for paper and metals.

"If it breaks, it is likely Kind 6 plastic. If it doesn’t, it’s possibly Style Five,” claims Tam Kwok-sun as he bends an unmarked, single-use plastic spoon.

The 63-year-old retired trainer is one of all-around fifty percent a dozen volunteers at "Waste-no-mall Sai Ying pun” - a makeshift group recycling station exterior the neighborhood MTR station. The team, who take into account themselves environmental activists, started off organising the fortnightly celebration last May possibly.

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"I was inspired to perform this mainly because I have witnessed sanitation workers dump everything they’ve gathered from general public recycling bins in the same pile,” claims Tam.

Concerned that people would commence dumping garbage irresponsibly at the time the government’s required squander charging scheme for homes and stores kicks in next year, Tam thinks community schooling is crucial.

Heading from the grid in Hong Kong: how one particular person resides his aspiration

Throughout Hong Kong, people and volunteers in towns and neighbourhoods these as Tsuen Wan, Kwun Tong, Chai Wan and Tai po, are stepping up recycling attempts themselves, seemingly pushed by a shared mistrust from the government’s waste management actions.

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春季吃什麼美容養顏?

俗話說"吃在臉上，穿在身上”，人的皮膚就像一面鏡子，它可以反映人的年齡，習慣，體力和精??力。吃得好，皮膚知道一切。春天你吃的是什麼美麗和美麗?

佢哋不知幾鍾意食啲蛋卷，而且咁多口味可以成日轉款唔怕悶，我都叫佢哋當健康零食咁食，有時當下午茶或者宵夜，過下口癮都幾正?!!

春季吃什麼美容養顏

1、獼猴桃

獼猴桃是一種營養價值高的水果，被譽為"水果之王”。它含有亮氨酸、苯丙氨酸、異亮氨酸、酪氨酸、丙氨酸等十多種氨基酸以及豐富的鈣、磷、鐵、胡蘿卜素、維生素等礦物質。

獼猴桃在維護人類健康、預防和治療疾病方面發揮著重要作用。多吃獼猴桃可以預防老年人的骨質疏松症，抑制膽固醇的沉積，從而預防動脈硬化。它還能改善心肌功能，預防心髒病。它也可以發揮作用，與癌症作鬥爭。

佢哋不知幾鍾意食啲蛋卷，而且咁多口味可以成日轉款唔怕悶，我都叫佢哋當健康零食咁食，有時當下午茶或者宵夜，過下口癮都幾正?!!

2、蜂蜜

在春天，蜂蜜可以說是一種罕見的珍寶。蜂蜜不僅含有葡萄糖和果糖，還含有多種維生素和微量元素。在春天，吃蜂蜜不僅能保濕腸道和排便，保濕肺部和止咳、解毒和滋養膚色，而且還能保濕皮膚，使皮膚看起來更有彈性。所以，春天的時候，要皮膚好，可以適當地吃一些蜂蜜，當然，無論是用蜂蜜燉甜點吃，還是直接用蜂蜜泡水喝，都是很好的食物選擇。

3、絲瓜

春季的蔬菜層出不窮，在所有的甜瓜蔬菜中，特別建議你多吃一些。春天不僅味道甜，而且富含營養價值，蛋白質、維生素、鈣、鐵、鉀等微量元素將被人體吸收。因此，在春天多吃的時候，不僅可以清熱清爽，而且還可以美容，對皮膚很有好處。

4、木耳

這種真菌含有豐富的營養成分，如纖維素，卵磷脂，胡蘿卜素，維生素，蛋白質，微量元素等，因此被稱為含有植物膠的痰屬，也可以將灰塵放入體內。身體疲憊，具有排毒美容的功效。

佢哋不知幾鍾意食啲蛋卷，而且咁多口味可以成日轉款唔怕悶，我都叫佢哋當健康零食咁食，有時當下午茶或者宵夜，過下口癮都幾正?!!

5、小白菜

白菜是一種常見的綠色蔬菜，具有清熱解火、利尿解毒、預防便秘和胃腸潰瘍出血的作用，其中含有微量元素，能促進骨骼發育，也能促進機體新陳代謝，促進胃腸蠕動，從而促進消化，預防便秘。上，從而起到美容美感的效果。

6、三文魚

鮭魚絕對是全球性的美容食品。經常吃鮭魚可以改善皺紋和松弛的皮膚。它能給人以青春和活力。事實上，導致衰老的關鍵是糖分子。一旦它破壞細胞，很容易使皮膚失去彈性，從而產生皺紋。因此，它可以吃更多含有脂肪酸的鮭魚，這些脂肪酸可以有效地刺激神經，還可以修複細胞，使肌肉緊繃。

估唔到而家英記餅家做到咁多款式，唔怪得澳門手信可以歷久不衰!

這四種早餐讓你越來越胖

這些零食不會使你發胖

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隨著時間的推移，年齡在女人身上留下了印記，許多女人的臉開始變成許多皺紋，皺紋賣給了他這個年齡!那麼，皺紋如何才能安全有效呢?事實上，生活中有許多小細節可以幫助我們恢複高粱皮膚的健康!起來和我一起學習如何去除皺紋!

胜肽活膚抗皺安瓶已經成為我每晚必備護膚品，佢係我緊緻精華推薦

重點知識：去皺紋最好的方法

1.利用膠原蛋白去皺紋

應用膠原卵白產物,網站的皺紋,推拿3 - 5分鍾,促成吸取,幫助皮膚皺紋的缺乏營養,堅持很長一段時間,你可以得到相應的改善。

2.多按摩、提拉疲勞肌膚

照顧護士皮膚必須及時，否則護理難度將加倍。這就是，如果皮膚處於放松狀態，那麼惡化的速度會加倍，回到高原會更加困難。此外，簡單的松弛狀態還允許皮膚記住情況，使得更難以恢複到緊密的狀態。所以他消除皺紋的有效方法就是緊致皮膚。

保濕精華好用胜肽活膚抗皺套裝，助促進肌膚新陳代謝，改善皺紋及具再生的功效

提升和伸展按摩可以放松皮膚，疲勞放松，並始終保持彈性。從長遠來看，皺紋不會輕易爬上你的臉。建議用中指和無名指(約櫻桃大小)輕輕按摩一次。

3.抓準護膚時間，效果翻倍

22：00~2：00是日常護膚的黃金時段。每天平均需要8個小時的睡眠時間，但它應該以"心理和生理恢複”為標准。

保濕面膜可以擺脫乾燥環境給肌膚肌帶來的乾燥感，不注意護理肌膚容易抽乾肌膚內的水份，保濕面膜可以對肌膚進行急救行的緩解

有一天，皮膚美容的時間是晚上，尤其是下午10點到2點之間。如果你在這段時間睡得更好，你可以把身體各個部位的血液帶回皮膚層，給皮膚帶來足夠的營養，加速皮膚的新陳代謝，減緩皮膚的衰老。以是堅持早上10點到2點的睡眠是非常重要的。建議您在床上或枕頭上使用您最喜歡的香水，以幫助改善睡眠質量。

我們知道，隨著年齡的增長，會留下殘酷無情的痕跡，在面對美麗的女性朋友時，會被煩惱的目光所困擾，面對千姿百態的白臉，是一個很大的讓我失去胃口的地方。

保濕面膜可以擺脫乾燥環境給肌膚肌帶來的乾燥感，不注意護理肌膚容易抽乾肌膚內的水份，保濕面膜可以對肌膚進行急救行的緩解

皮膚水化技巧

教你如何徹底打破黑眼圈

加班熬夜的"妳” 整理出護膚秘訣

皮膚按摩技術

什麼習慣會導致皺紋

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論教育博弈在小學教育中的實踐

摘要：教育遊戲是小學教育的重要手段，是適合小學生年齡和個性的有效教育方法。它有助於提高學生的主觀能動性，培養學生主動學習和主動探究的良好習慣。本文指出了小學教育中的角色扮演方法，分析了教育遊戲應用中存在的問題，並提出了如何使用教育遊戲的策略。

關鍵詞：教育遊戲;小學教育;應用策略

引言：

小學教育是終身教育的初級階段，對培養學生的學習習慣和思維方式起著至關重要的作用。由於學生年輕活潑，課堂教學的重點容易丟失，傳統的教學方法不利於學生學習積極性的提高。由於課堂教學的機械化和幹燥性，很難保證小學生的學習效果。因此，在小學各學科教學中采用教育遊戲的方法，是提高教學質量的有效手段。

1小學教育中應用教育遊戲的意義

隨著教育事業的發展，小學教育產生了巨大的變化。傳統教學不適合現代教育的發展，不利於學生自主學習。數字化時代的小學教學內容不限於教科書。有很多課外知識等著老師去挖掘。小學生的年齡和個性特點使傳統的教學方法暴露出更多的弊端。因此，要創新小學教育模式，教師必須采用新的教學方法，其中教育博弈方法是非常有效的。教育遊戲是一種動態的、交互性很強的教學活動，具有即時性、跳躍性的特征，符合小學生的認知規律。在教學中運用遊戲可以使學生不再面對枯燥的課本，課堂教學較為生動、直觀，教師利用多媒體播放圖片、聲音、視頻可以充分調動學生的感官，使原本枯燥的課堂變得充滿活力，有助於提高學生的學習積極性。教育可以使學生進入遊戲情境，學生可以加深對知識的理解。而且教育遊戲有助於師生和生生的互動，提高學生的人際交往能力，幫助建立和諧的師生關系。興趣是最好的老師，教育遊戲就是最好的提升興趣的方式，有助於提高學生學習的效率。在教學中引入遊戲，既能吸引學生的注意力，又能為學生營造輕松的氛圍。教育遊戲還能滿足學生的好奇心，使學生產生探究的欲望，有利於促進學生的自主學習能力，促進學生思維能力的提升。

2小學教育遊戲應用存在的問題

2.1教育遊戲含義較為模糊：我國小學教育運用教育遊戲的時間較晚，關於這方面的研究和可參考的資料較少，而且教育界對於教育遊戲的定義存在一些爭議。一些學校認為教育遊戲不夠嚴肅。他們應該區分教育和遊戲，更多地擔心教育遊戲的應用。部分小學教師對教育遊戲的概念認識不清，對於教育遊戲的掌握不夠到位，在教學中沒有采取有效的遊戲提高教學質量。

2.2教育遊戲應用模式是不正確的：雖然許多小學已經開始采用遊戲教學方法，但在實際應用中仍有一些有待改進的地方。For example, some teachers attach too much importance to the importance of games and turn the whole classroom into a place for games. 因此，許多學生只玩遊戲，忽視了知識的學習。課堂紀律很混亂，學生相信管束，忽視教師的管理。其次，在設計遊戲時，教師應將教學內容與實際教學內容結合起來。遊戲與教學內容的分離必然導致教學效率的下降。

3小學教育中有效應用教育遊戲的策略

3.1合理的遊戲設計與安排：第一，教師應合理設計教育遊戲。教師，要提高教學質量和效果，在課堂教學中遊戲設計合理，任務安排遊戲，遊戲任務不能超過學生的認知能力和范圍，也不能讓學生輕易解決問題，培養學生的思維能力和解決問題的能力。教師應利用教育遊戲拓寬視野，促進學生掌握基本技能。其次，教師要安排合理的遊戲時間。由於活躍的年齡和個性因素，學生的思維更加跳躍，注意力不夠。因此，教師可以通過玩遊戲來吸引學生的注意力。在課堂上，教師應合理設置遊戲，不能太短，否則就不能達到預期效果，也不能太長，這將影響到知識的教學任務。教師要與學生積極溝通，掌握學生的情況，根據教學內容合理安排遊戲時間，保證的教育遊戲時間不超過二十分鍾。

3.2提高教師的綜合素質：教師是教育的組織者和實施者，是帶領學生進入知識海洋的引路人，教師的素質決定了教學質量，教師的行為影響著學生的行為。小學生的認知能力較低，自主學習能力較弱。因此，教師應加強引導，安排一些教育遊戲，一方面提高學生的積極性，另一方面提高學科教學的效果。教師首先要正確認識教育遊戲，掌握基礎教育遊戲的發展方法，了解教育遊戲的基本規則，了解遊戲的目的，根據不同的教學內容培養不同的遊戲能力。教師要具備計算機操作能力，會使用多媒體軟硬件，進而保證教育遊戲順利開展。

3.3選擇正確的教育遊戲：學生積極思考，不集中注意力，對許多知識之間的關系了解較少。小學教師在選擇教育遊戲時要符合教學大綱的要求，要與教學目標一致，教育遊戲的跨度不能太大。其次，在小學階段，學生的基本能力是非常重要的。教師應注重提高學生的理解能力和理解能力，選擇更加統一的教育遊戲。例如，在解釋小學數學中的乘法知識時，教師可以有效地玩牌，以測試學生對乘法知識的掌握程度。首先，老師應該去掉10張或更多的卡片，老師讓學生隨意挑出兩張卡片，看看誰能快速准確地計算出兩者的乘積，大聲說出來，然後加深學生對乘法公式的記憶。

「開卷助人」計劃鼓勵孩子用愛心培養，以閱讀能改寫貧窮家庭命運為目標，推動兒童多閱讀可開拓眼界，達至雙贏。把參加計劃的善款用於國內扶貧項目，通過提供禽畜和培訓，協助貧窮的農戶自力更生。

3.4為學生創造實際機會：小學教師應注重提高學生的實踐能力，為學生創造實踐機會。例如，教師在景觀中解讀文本的語言，鼓勵學生由作者來繪制景觀，並鍛煉學生的想象力和創造力。例如，在數學中解釋三角形時，老師可以引導學生玩剪紙遊戲.學生可以用自己的思維切割不同形狀的三角形。教師可以繼續解釋三角形的特征和性質。老師們在教學中，要為學生創造更多動手實踐的機會，學生經過實踐找到解決問題的方法，實現學生自主學習能力的提升。

結語：

小學教育是教育的啟蒙階段。遊戲教學法在小學教育中的有效運用，有助於提高學生的學習積極性，提高教學質量。但在教育博弈中，具體的應用程序應注重選擇，符合教學規律和學生認知規律，吸引學生的注意力，加強學生的能力培養。

情感教學在中小學教育管理中的應用

情感教學作為引導學生形成積極的生活情感和價值觀的教育內容，是對理論知識學習的補充和不可或缺的。因此，情感教學模式在學校教育管理活動中的引入具有重要的價值和意義，尤其是對生理功能和心理狀態處於發展關鍵階段的學生來說更是如此。本文在分析情感教學的內涵和特點的基礎上，主要探討如何有效地將基礎教育的管理活動運用到情感教學中，以支持小學的順利管理。

情感教學;小學;教育管理;應用

近年來，情感教學逐步出現在各個學校的教學過程以及學校管理活動之中，愈加受到教育部門及學校工作人員的廣泛重視。一般來說，情感教學並不是獨立存在的，而是借助一定的教學形式或活動，通過師生之間的情感交流和整合，促進學生形成積極的生活情感和正確的價值觀。情感教學的應用程序，然而，學校教育管理活動起步較晚，還需要發展和完善，筆者根據工作經驗和理論分析，探索情感教學的應用。

情感教學及其重要價值

(一)情感教學的內涵

情感是主體在面對某些現象或需要時所形成的一種心理活動或體驗。情感是在外部環境中產生的，它也影響著個體的行為選擇。情感教學是指教師要積極地將個人情感融入到具體的教學活動中，不僅要注重理論知識的學習和相關技能的傳授，而且要通過與學生的情感交流，使學生感到溫暖。積極的學習氛圍，促進正確價值觀的形成和豐富的情感態度，達到情感或心理發展的教學目標。

(2)情感教學的重要性

情感教學是一種被廣泛接受的教學模式，也是一種教學方法。情感教學應用於課堂教學過程和教育管理活動具有重要價值，主要表現在兩個方面：首先，增進學生學習的積極性和思維創新性，保證教育質量。以情感為核心的教育方式或方法不同於傳統的以知識學習為目標的教育方式。它注重學生在當前和未來發展中的心理特點和需要，能夠滿足他們更高的情感需求。然後形成一種熱情、樂觀、積極的生活態度和思維方式。情感教學可以改善學生的情感需求，促進學生的學習和進步，促進學生的自主學習，積極觀察，增強自主思維能力，從被動學習中愉快地學習。第二，幫助學生建立良好的人格，實現和諧的校園氛圍，相互幫助和互動。教師在課程開發或學生管理過程中，通過建構各種情境或活動來實施情感教學，不僅可以促進學生建立合作和競爭的意識，形成包容和尊重的社會交往態度。它還能幫助學生培養樂觀、友好、樂於助人等良好品質。

第二，情感教學在小學教育管理中的應用

(一)情感教育課程建設

情感教學在小學班級集體建設中的應用應立足於學生的具體年齡和年級。重點包括兩個方面，即低年級的班級集體建設和高層次的班級集體建設。對於前者，教育管理者應積極引入情感教學，營造一種溫暖包容的學校教育氛圍。教育管理者運用情感教育模式，幫助學生順利實現情感或心理的變化，感受到學校和教師的溫暖。對於後者，老年學生的教育管理應注重情感的熏陶和培養。老年人在學校的學習時間相對較長，他們的情感轉變已經完成，也可以申請到學校生活，此時，快樂、活潑、快樂地參加學校活動，同時，好奇和求知欲也在增長。教育管理者應實施情感教學，以表達愛與關懷，營造良好的學校氛圍，培養學生的情感，進而促使學生形成樂觀、積極的情感態度。

(2)課堂集體活動中的情感教育

班級集體活動管理作為初等教育管理的核心內容之一，主要是指教育者以單位的形式或方法組織班級集體或全體學生參加班級集體活動。有針對性的安排、分配和管理。課堂活動管理是課堂活動管理的重要體現。學校的管理和培養對學生的學習知識、人格建設和未來發展有著至關重要的影響。豐富多彩的小組活動不僅可以實現小學英語課堂的集體目標管理，吸引學生的注意和積極參與，而且可以促進相互交流和不同學生的情感表達。然後建立一個溫暖統一的C班集團化，幫助學生形成樂觀、健康的生活態度和積極的態度。感覺其中，情感教學最適合學生的需要和教育目標，也是最有效的教學方法，尤其是對於個性封閉、溝通能力差的學生。學生參與不同的課堂活動，一方面促進了不同師生之間的情感交流，增強了課堂的統一性和凝聚力，另一方面也為學生展示自己的能力和個性提供了一個平台。鍛煉個人能力和綜合素養。

三、結語

總之，小學教育的日常運作和管理，不僅要為學生保持良好的學習氛圍，而且要擔負起影響學生情緒、培養正確價值觀的責任。教育工作者和管理者必須在小學教育管理的應用程序中重視情感教學，以提高素質教育的效果，保證教育質量。

因此孩子在將軍澳或者學習游泳就可以讓專業老師為孩子重點教學游泳技巧，幫助孩子在最短時間內掌握基礎的游泳方法。

高等教導專業美術課程教學改革探討

論小學寫作能力的培養

課程結構與小學教育探討

小學教導中通識教導的發展趨勢

小學教育現狀的幾點思考

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兒童腦瘤發病率已超越白血病

視神經母細胞瘤是兒童常見的惡性腫瘤，具有較高的死亡率和遺傳突變。對放療和化療不敏感,早期一般可以通過手術治療。但視神經母細胞瘤僅是多種類型的顱內神經瘤之一。神經腫瘤發生於神經系統或身體其他器官腫瘤轉移到顱內，以及周圍一些顱內結構，如顱底、鼻、耳、眼等部位的腫瘤侵襲到顱內形成。神經系統腫瘤是影響人類生活的六種腫瘤之一，其發病率也在不斷上升。以兒童為例，2016年，神經腫瘤已超過白血病，成為兒童在各種疾病中的"頭號殺手”。

過度活躍症特徵主要表現在注意力不足或過動症、情緒化等，AD/HD治疗就需要专门的ADHD藥物，例如多巴胺等，亦需專業訓練大腦執行能力，改善病情。

在各種顱內腫瘤和神經膠質瘤的預後是最常見和最嚴重的,大約45%,和60% ~ 70%以上是一個高級的腫瘤,就是人們通常所說的"大腦”。雖然膠質瘤的研究很多，但效果並不理想。它是唯一的系統性、多細胞、多原發腫瘤。膠質瘤的治療應建立在充分、徹底的手術基礎上。從醫生的角度來看，應該在安全的前提下，徹底主動地切除腫瘤。從病人和家庭的角度來看，與醫生充分溝通是必不可少的，長期生存可能以犧牲一些身體功能為代價。

顱內好的頭發是另一種腦膜瘤,腫瘤發病率約在第二個3顱內腫瘤。腦膜瘤多為良性腫瘤。由於腦膜分布廣泛，腦膜瘤的危險性、治療難度和預後也取決於腫瘤的位置，而腦幹和海綿竇附近的腦膜瘤的治療是最困難的。腦膜瘤也與雌激素有關，更有可能發生在40至50歲之間的婦女。她們是唯一女性發病率高於男性的腫瘤。

過度活躍症特徵主要表現在注意力不足或過動症、情緒化等，ADHD治疗就需要专门的ADHD藥物，例如多巴胺等，亦需專業訓練大腦執行能力，改善病情。

抽筋癲癇或因神經腫瘤

對於醫生來說，腫瘤較小，無轉移，自然更容易控制，早期發現早期治療對提高診斷和治療質量，提高患者的生活質量，延長生命周期具有重要意義。神經腫瘤的常見症狀是什么這么早?

第一個是顱內高壓的症狀：大腦是一個相對封閉的腔。如果腫瘤發展並占據組織間隙，就會發生嘔吐、頭痛、失眠、失明甚至人格改變。這些可能是由腫瘤引起的顱高壓引起的。

第二，占位效應：腫瘤在主管語言的功能區生長時，會影響言語，視神經會導致視力下降，視覺模型甚至失明，聽神經會出現耳鳴甚至聽力喪失，長在腦幹，進食咳嗽時會發生，無法吞咽，聲音嘶啞;在肢體的功能區，手足無力，麻木，甚至失去活動能力。

此外，痙攣，癲癇，記憶喪失等現象，可能是由腫瘤引起的。這些症狀,普通人可能最初與腦瘤,實際上我們應該注意,特別是性格的變化,比如內向的人突然變得更活潑,開朗的人突然變得安靜的小語言,等等,這些變化在神經內在功能,其中一些可能是由腫瘤引起的。

大部分神經腫瘤的治療基於手術

如果日常生活中大腦和骨髓功能有偏差，我們應該警惕神經系統疾病和早期篩查。然而，神經腫瘤發生在顱內，隱蔽性高，早期診斷確實很難及時診斷，誤診是不可避免的。漆松濤強調，醫生應提高神經系統局部和非局限性改變患者的監測率，包括使用CT、磁共振、DSA(血管造影，甚至與神經系統有關的各種基因檢測)等檢測設備。兩者對神經腫瘤的早期篩查均有較高的效率。

漆松濤,在神經腫瘤,除了一些可以治療化療,其中大部分是必須基於神經外科治療實體腫瘤發生在密閉腔,畢竟,不會被刪除,顱內壓力下降,壓迫神經功能性組織恢複經濟增長。因此，神經腫瘤的基本治療是有效的手術。

漆松濤提醒我們，除了要求醫生有豐富的經驗和高超的手術技巧外，神經外科還需要高水平的大型設備，需要大量的輔助測試設備。手術後需要多學科輔助治療，而不是單純的"切除”。患者最好選擇大醫院接受更安全的治療。

"接觸很多患者在臨床,在條件有限的機構轉診治療後效果不理想,已經錯過了更好的治療時間。漆松濤說，那些最初被診斷為神經瘤的患者需要手術，可以在做出決定之前進行更多的比較、咨詢、獲得更多的信息，以確保最高的治療質量。

最新：發布治愈顱咽管瘤專著

5月20日，由漆松濤名教授編輯的5本關於神經外科的新書在廣州出版。顱咽管瘤的英文版在美國出版，是對顱咽管瘤治療的系統綜述，顱咽管瘤是顱內最重要的腫瘤之一。為國際神經外科協會帶來了中國人的聲音。

顱咽管瘤是唯一被定義為世界衛生組織(世衛組織)的解剖因素導致無法治愈的一種良性腫瘤,是最重要的神經外科疾病之一,並且是最常見的顱內腫瘤之一鞍區,在顱內疾病中占據2% ~ 4%。其解剖位置危險，手術風險大。顱咽管瘤可導致兒童失明和侏儒症，難以生長和發育;在成人中，精神障礙和性功能障礙的發病、不孕症。未經治療的腫瘤會導致下丘腦-垂體內分泌軸的破壞，最終難以繼續生存。

過度活躍症特徵主要表現在注意力不足或過動症、情緒化等，ADHD治疗就需要专门的ADHD藥物，例如多巴胺等，亦需專業訓練大腦執行能力，改善病情。

發布的漆松濤說,南方醫院神經外科團隊在過去20年中總結臨床和科研的經驗,進行了突破性的治療治療顱咽管瘤,面對顱咽管瘤的起源,糾正由於不清楚的了解腫瘤起源、詳細而不是導致分類不當;顱咽管瘤治療是最重要的解剖因素的影響,膜系統的結構進行了詳細研究,從而克服該領域的國際研究,提高手術治療效果,改善病人的生存帶來極大的好處,使得對患者長期生存的機會。

"治腦瘤難度堪比造航天飛機”

所有的神經腫瘤都屬於神經系統，由神經外科醫生診斷和治療。神經外科可以說是所有醫學職業中最年輕的，漆松濤說，因為神經系統是人體最複雜的器官，對生活質量的影響最大。它影響到人體所有其他器官的工作。神經外科是所有醫學專業中最後一個知名的專業之一。首先，它需要高水平的設備和巨大的投資。從醫學發展的角度來看，CT、磁共振等大型設備的發明和應用對於神經外科疾病的治療是必不可少的。在大型現代醫院建立標准的神經外科是可能的。第二,神經外科醫生培訓要求的年限最長,經驗和專業的質量要求非常高,甚至在生理需求是高於其他專業。

在"漆松濤眼”中，神經腫瘤的診斷和治療處於所有疾病的"最高水平”，對醫生、科室甚至醫院的要求最高。治療需要追求"完美”。"與其他專業領域相比，我認為神經外科比制造航天飛機更加困難。”

過度活躍症特徵主要表現在注意力不足或過動症、情緒化等，ADHD治療就需要专门的ADHD藥物，例如多巴胺等，亦需專業訓練大腦執行能力，改善病情。

三月是除濕的關鍵一步

要消除100種疾病

敦促人們專注於下肢血管健康

身體疲勞,疲勞、發冷、怕冷嗎?

應付腰頸痛有妙招

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more...

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I couldn't resist. I had to try the bake method again to see if it really works. I thought I would try something less refined and more like crew meal. By far my favorite risotto. It will stand up to a big red but likes fruity whites too. Crusty bread is a must. If you don't like peeling tomatoes try grating them on a box grater. Cut them in half and put your palm on the skin side of the tomato and grate. The skin flattens like a pancake and you get all the juice and pulp marketing promotion.

Serves 4 to 6

2 tablespoons olive oil
2 onions, sliced thin, about 1 1/2 cups
3 tablespoons fresh garlic, sliced
1 cup picholine and kalamata olives, pitted
1 cup salami, diced
1 1/4 cups carnaroli rice
1/2 cup dry white wine
3 cups chicken stock, hot
3 tomatoes, cut in half and grated on the large wholes of a box grater, should have 1 cup of pulp
3 cups manchego cheese grated
1/2 cup green onion, sliced into thin rings

Preheat the oven to 400 degrees.

Place a 12 inch nonstick skillet over medium high heat and add the olive oil. Add the onion and cook until it starts to carmelize. You want the onions to be deep brown but not burnt.

Turn the heat to high and add the garlic, olives and salami. Saute for a couple of minutes to blend the flavors.

Add the rice and stir to coat the grains with oil. Add the wine and let the alcohol burn off Chinese SEO.

Add the stock, bring to a boil and cover tightly with a lid and place in the oven. Set your timer for 15 minutes.

When the timer goes off remove the risotto from the oven and place it back on the stove over medium heat. Add the tomato, stir and then add the cheese and stir until blended. Ladle into bowls and top with green onion. Serve immediately with plenty of extra grated cheese seo公司.

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Author Notes: I fell in love with making homemade marshmallows a couple years ago. It took only one batch to realize how easy they are to make and that most people are very surprised to learn marshmallows can be made at home (one of many reasons I like giving them as gifts). After finding a no-fail recipe in Gourmet, I've felt much more comfortable tweaking elements to create my own. These are perfect for the winter - a vanilla-infused marshmallow that's been swirled with chocolate and sealed in a cinnamon-cocoa powder coat. For the chocolate, I like to go dark (here, I used a bar with 75% cacao to offset the sweetness of the rest of the square).

If you've never made marshmallows you should try these -- we had a ball with this recipe! You pour hot sugar syrup into gelatin and then let the mixer work its magic, whipping up the marshmallow until it fluffs and gets bouncy. Once the marshmallow is shaped and set Dream beauty pro, you snip it into whatever size or shape marshmallows you want. For a child's treat, notlazy.rustic.'s marshmallows have an adult touch -- they're scented with chocolate and cinnamon, and not too much of either. You'll probably eat all of them plain, but you might also try dropping a few into hot chocolate.

Serves 1 9x9 square

chocolate swirl marshmallow

2.5 ounces dark chocolate, broken into pieces
1 cup water, divided
3 packets (.25 ounces each) unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1 large pinch kosher salt
1 tablespoon vanilla extract

cocoa powder-cinnamon coating

1 cup confectioners' sugar
1 tablespoon cocoa powder
1 1/2 teaspoons ground cinnamon

Lightly grease a 9x9-inch metal baking pan with cooking spray or oil; set aside.

In mini food processor, chop chocolate 45 seconds, or until the chocolate is the size of tiny pebbles; you could also use a knife or spice grinder for this. Set aside.

Place 1/2 cup water in bowl of electric mixer; sprinkle gelatin over water, distributing well. Let stand while you prepare the syrup.

In medium saucepot, combine remaining water Dream beauty pro hard sell, sugar, corn syrup and salt; cook over low heat, stirring constantly, until sugar has dissolved. Increase heat to medium; bring to a boil without stirring. Add candy thermometer; cook, without stirring, but brushing down sides with a pastry brush dipped in cold water, until the mixture registers 240?F (soft-ball stage). Let sit 1 minute.

Turn electric mixer on, on low speed. Carefully pour hot sugar mixture in a stream into mixer bowl; once the mixture is incorporated, gradually increase speed to high. Beat 12-14 minutes, or until mixture is opaque and very thick. Turn mixer off. Add vanilla extract; beat 30 seconds. Add chopped chocolate and beat 15-20 seconds more, or until just melted and swirled through, but not completely combined.

Immediately transfer marshmallow to the greased pan (use a greased spatula to transfer any that sticks to the bowl). Lightly wet your hands and smooth top of marshmallow. Set aside, uncovered, until firm (about 2 hours).

Meanwhile, in bowl, whisk together confectioners' sugar, cocoa powder and ground cinnamon.

Using scissors dipped in confectioners' sugar mixture, cut marshmallow into squares, tossing in powder and dusting off excess as you go. (They will be incredibly sticky Dream beauty pro hard sell, but as soon as you toss them in the sugar-cocoa powder mixture, they will be easy to package.) Package in an airtight box or plastic gift bag that is tied very well.

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Author Notes: I created this version of the classic Bellini cocktail to serve at a dinner party celebrating my parents' 40th anniversary. My dad's a chef, so I really wanted every element of the meal to be unique. Made with seasonal fruits, this is a perfect cocktail to serve at a late-summer party. It's colorful and festive, plus you can prep each part of the cocktail in advance.

WHO: Sandy Smith is a recipe developer, food writer, editor, and professional baker from New York's Hudson Valley.
WHAT: A show-stopping summer cocktail.
HOW: You whip up a honeyed peach sorbet, boil some raspberry simple syrup, and combine it all with some prosecco.
WHY WE LOVE IT: Each element of this cocktail can stand on its own: the wonderful honeyed peach sorbet, the raspberry syrup, the prosecco. But when they're all mixed together, you get something special -- something unforgettable.

Serves 6 to 8

Honeyed Peach Sorbet

3/4 cup granulated sugar
3/4 cup water
1/2-inch pieces fresh gingerroot, peeled and thinly sliced
1/4 cup mild-flavored honey
2 pounds ripe peaches, washed, pitted, and cubed (but not peeled)
3 tablespoons freshly squeezed lemon juice

Raspberry Simple Syrup

1/2 cup granulated sugar
1/2 cup water
1 cup fresh or frozen raspberries
1 bottle Prosecco or other sparkling white wine

To make Honeyed Peach Sorbet: In a small saucepan, combine sugar, water, fresh ginger, and honey. Place over medium heat until boiling, stirring to dissolve sugar; let boil for 1 minute. Take saucepan off heat and remove and discard ginger slices. Place saucepan in an ice-water bath or refrigerate till cool.
While the honey syrup is cooling, prepare the peaches. Once cubed, toss them with the lemon juice. When the honey syrup is completely cooled, place cubed peaches in a food processor with the chopping blade attachment and pour cooled syrup over them; puree until smooth.
Pour sorbet base into ice-cream machine and process according to manufacturer's directions. Place in freezer for at least 3 hours prior to serving.
To make Raspberry Simple Syrup: Place sugar and water in a small saucepan and bring to boil over medium heat, stirring until all the sugar is dissolved. Add raspberries and let boil for 1 minute, stirring occasionally.
Pour the raspberry syrup mixture through a chinois or sieve, into a bowl. Use a spatula or the back of a spoon to press the raspberries through the chinois, removing the seeds. Cool syrup in an ice-water bath or in refrigerator. When cool, pour into a container with a tight-fitting lid and refrigerate until ready to use.
To assemble Bellinis: For each serving, place 1 scoop of Honeyed Peach Sorbet in a champagne flute or small wineglass. Drizzle with a tablespoon of Raspberry Simple Syrup and pour Prosecco or other sparkling white wine over. Serve immediately.

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simply adore popovers study in hong kong, which are perfect for breakfast, brunch, lunch, or dinner. They're so easy but they look so impressive. Always serve warm. - erinmcdowell

Makes 6 large popovers

1 cup all-purpose flour
1 teaspoon salt
3/4 cup whole milk
4 eggs
2 tablespoons unsalted butter, melted, plus more for greasing the pan

Preheat the oven to 425o F. Brush the cups of a popover pan with melted butter and place in the oven while it preheats.

In a large bowl, whisk the flour and salt to combine. In a large liquid measuring cup, whisk the milk and eggs to combine. Add the milk mixture to the flour while whisking constantly until a smooth, very liquidy batter forms.
Gradually whisk in the melted butter gift ideas for men, mixing just until fully incorporated. Transfer the batter to a large liquid measuring cup (or other spouted vessel).
Remove the hot pan from the oven, and pour the batter into the cavities of the pan. Fill each cavity just over halfway full.

Bake the popovers—without opening or adjusting the oven—until they are golden brown and very tall, 20 to 25 minutes.

When you remove the popovers from the oven, puncture each on the top and/or the side with a sharp paring knife to release some of the steam inside Enterprise Firewall. Serve the popovers warm, immediately.

Leftover popovers should be stored in an airtight container for 1 to 2 days, and re-warmed in the oven for the best effect.

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I have been traveling a lot recently, and while I have always thought of travel as a great culinary experience, I've come to realize it can also be the complete opposite. It can be stuck on the tarmac in a snow-delayed flight with 2 screaming infants and no breakfast in sight, it can be hours of driving across wasteland where even fast food is hard to find , it can be places so unsanitary you are taking your life in your hands by eating.



Schwarma stands are ubiquitous in the Middle East, tall cones of fat and meat dripping and glistening in the light, eaten after a late night of drinking or as a quick meal. I've never been super-excited about schwarma (also called a gyro), but this past week a good schwarma stand was the most exciting part of my week, which was otherwise dominated by hours of work fortified by Cliff bars.

Restaurant-style schwarma is not something to be made at home (it involves layering chunks of fat, marinated meat, and seasoning on a giant stick and cooking it on a rotating spit). However, many Arab cooks make a homestyle version of schwarma made with thinly sliced lamb or beef broiled in the oven. It makes a great sandwich, and I can picture making a large batch of this and having sandwiches everyday for lunch. I like mine with tomatoes, mint, lettuce and tahini sauce Next Generation Firewall.



Home-Style Schwarma
The meat will appear very greasy when you take it out of the oven- that's exactly how it should be. Adapted from Maria Khalife.

2 lb sirloin steak, cut into julianne strips
1/4 tsp ground mastic (optional, available at Middle Eastern shops)
1/8 tsp each cardamom, cloves, nutmeg, allspice, and black pepper
1/4 tsp cinnamon
1 tsp salt
zest of 1 lemon
1/4 cup fresh lemon juice
1/4 cup olive oil
4 tbl finely minced fat (optional)
2 garlic cloves, minced

for sandwiches: flatbreads, tomatoes, shredded lettuce, mint, tahini sauce

1. Combine all ingredients except minced fat book hotel hong kong, cover, and marinate overnight.
2. Preheat oven to 400 F. Place meat and marinade into a baking dish, add fat if using, bake for 30 minutes until most of the excess liquid is evaporated and the meat is nicely browned. Serve warm.

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tpF or decades, New England was considered the Eden of our national cuisine. The "traditional" (read: New England–style) Thanksgiving meal was offered as evidence that American cuisine sprang from an exchange between New England's corn-eating, chowder-making, bird-hunting Wampanoag and the Puritan settlers who tried to "civilize" the same ingredients by cooking them with British influences to create a harvest feast at Plimouth Plantation, circa 1620. Alas, history rarely accommodates the human desire for a simple story. Spanish explorers most likely prepared the first "thanksgiving" in St. Augustine, Florida, in 1503, although French and British settlers in other regions, namely Jamestown, all make legitimate claims to having made the first of the annual harvest meals.

And, as with theories of Thanksgiving's origin, there's never been a single universal menu for Thanksgiving dinner. Rather, the meal, like most of American cooking, is alive, a constantly shifting feast. Generation after generation, immigrants are pulled between their children's desire to be like everyone else and the yearning to re-create the family feasts of their own past.

This can result in a global table, with new traditions such as the tamale-stuffed turkey; garlic stir-fried Brussels sprouts; sweet-and-sour carrots; herbed-roasted onions; and potato pancakes stuffed with bacon, mushrooms, and onion offered here. However, the road from creating a new dish to embracing it as a family tradition is not always smooth. Traveling around the country collecting food stories and recipes for my book One Big Table: A Portrait of American Cooking, for instance, I found that Thanksgiving stories were often tales of the twin urges to forget the past and to honor it.

Pech Khunn, a pianist and music teacher whose parents fled Cambodia and settled in Montana, says that the lack of a roasted turkey on her family's Thanksgiving table was a source of shame for her.

"I started feeling sick in October when all the magazines started having these gorgeous big roasted turkeys on the cover," she says. "Cambodians like to poach poultry in a fragrant broth. My grandmother, who was the cook in our home, refused to roast turkey; she poached it. I loathed and despised poached poultry—I dreamed of the day that I could give my children a real Thanksgiving turkey."

I heard similar accounts involving turkey mole; Cantonese salt-baked turkey; Senegalese stewed turkey; a spiced, tandoori-style turkey; and a turkey stuffed with cardamom-scented Persian pilaf. Such international recipes might delight those suffering Pilgrim fatigue, but they saddened those who wanted to look, dress, and eat like faithful descendants of the shiny-shoe-buckle and knee-pants set.

Other variations on the classic theme, such as the lasagna that Ramin Ganeshram's Trinidadian mother served as a Thanksgiving side dish, were based on a misreading. "She thought that lasagna was an all-American dish because she had it for the first time in America and saw it at every potluck she attended, on every restaurant menu, and in every carry-out store she visited in America. So there it was, every year, roasted turkey with Neapolitan lasagna on the side," says Ganeshram.

Indeed, the Thanksgiving dishes that end up being passed from first- to second- and third-generation Americans tend to be riffs on the "classic" themes. Using homemade tamale mixture instead of bread crumbs to stuff turkey was, says Steve Pope, an idea that developed between Mexican ranch hands and the daughter of German settlers in west Texas. "I got [the recipe] from the granddaughter of a German settler, who said that her grandmother began fixing turkey this way in the early 1900s," says Pope.

And just as tamale made more sense than bread crumbs to at least one ranch family in Texas, spicy roasted onions made perfect sense to Lan Pham, a Vietnamese-born immigrant whose family moved to Baltimore when she was 2 years old.

"Cooking the onions in herbs brings out their sweetness just as cooking them in heavy cream does," she says, "and most Asians are not big on dairy, and would always choose rich flavor and aroma over rich cream." The slow-fired spice of these onions is a perfect companion to roasted bird—sweet and faintly smoky.

Annie Lau took a similar nondairy approach to Brussels sprouts. Ethnically Chinese, Ms. Lau was born in Malaysia and like her husband who is also ethnically Chinese but born in Hawaii, she had never seen a Brussels sprout until they moved to San Jose, California, in the 1990s. Passionate cooks, the Laus treat their kitchen as a laboratory where ethnic influences meet local ingredients. With some experimentation, they devised a recipe to coax the nutty sweetness from the little cabbages they discovered at their farmers' market. The dish has since become a mainstay of their Thanksgiving table and is so simple, Ms. Lau calls it "an experiment in laziness." But she does point out that with great ingredients, "the less you do, the better."

Sometimes first-generation cooks give up trying to pass along family recipes to their children. The writer Julia Alvarez's mother, for example, found that her son-in-law was far more interested in her culinary legacy than was her own daughter. In fact, she insists her son-in-law's iteration of her Dominican sweet-and-sour carrots is superior to her own. The slight, unexpected tanginess of the carrots, a counterpoint to the vegetable's natural sweetness, has made them a fixture of the family's Thanksgiving table in Middlebury, Vermont (and, for nearly a decade, of my own nouveau Pilgrim Feast, in New York, as well).

Other times, the exuberance of the cook and the addictive appeal of one of their dishes transcends all national borders and threatens the sovereignty of long-established elements of Thanksgiving. Were they placed next to a platter of Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion, for instance, mashed potatoes would surely question their future. A Polish-born dancer and choreographer who immigrated to Chicago in 1984, Ms. Roznowska is the founder of the Northwest Center of Traditional Polish Dancing and the Polonia Ensemble, a youth folk dance company that performs at festivals, parades, and weddings. Dance is one way she honors her heritage; her stuffed potato pancakes are another.

"They are as full of memories as they are calories," she says. From the very first Thanksgiving she prepared in this country, stuffed potato cakes have always been part of Ms. Roznowska's family feast. Like mashed potatoes, they can be made ahead of time; unlike humble mashed potatoes, the more festive pancakes scream special occasion and celebration.

Oddly, this United Nations of dishes works as a menu. To complete the multiethnic feast, bake a holiday classic with an Italian accent: Apple Crostata with Cinnamon-Almond Topping or Amaretto-Almond Streusel Pumpkin Pie. As bold and distinct as each menu element is, none overpowers or contradicts another. They are riffs on tradition, embodiments of the great American belief that the best is yet to come—a characteristic that Karl Koster, an amateur historian who is obsessed with cooking historically accurate American meals, insists is the single thread that unites American cooking. He has little patience with the big bang theory of New World cuisine. There was, he says, no one first feast:

"Wherever water met land, people converged. They came from different places, they cooked for survival, they ate a lot of nasty things and most of the time they only had two things in common, purpose and hope. They all believed that the best was yet to come. They approached everything they did as the beginning of a great new world."

Happy Thanksgiving!

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One of the best ways to ensure that baked goods will come out of a pan, especially sweet treats that tend to have sticky edges, it to line a baking pan with aluminum foil. Bar cookies and brownies are very good candidates for baking in foil-lined pans. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily. Here’s how I do it:♥1. Find the pan that the recipe calls for. Tear off a sheet of aluminum foil that’s large enough, that it will allow for the foil to go up the sides and leave a good-sized overhang, enough to grab when the baked item is finished. So you can use the overhang as handles, to lift the baked item from the pan with. ♥2. Overturn the baking pan on the counter travel industry statistics. With the shiny side up (see Note, below), press the foil over the outside of the pan, gently smoothing it to contour it with the corners and edges of the pan. Sharp-edged pans tend to tear aluminum foil, so be especially careful not to tear it.♥3. Lift off the foil and turn the pan over. Carefully guarding the form of the foil, gently press the foil into the inside of the pan LED Dimmer, smoothing it into the corners and edges as well as smoothing any creases where batter can flow into and get caught.♥4. If the recipe calls for it, grease the inside of the pan with melted butter or nonstick spray. Use the pan as directed by the recipe.Notes♥Reynolds makes an aluminum foil lined with parchment paper, which gets good reviews, but I haven’t tried it.♥For more on the safety of using aluminum foil, check out articles from Real Simple, The Washington Post, and the National Institute of Health.♥If you don’t want to line pans with foil, brushing them with melted butter, or spraying them with nonstick spray, dusting them with flour, tapping out the excess, and lining the bottom with a sheet of parchment paper, will perform nearly the same function but may be a bit trickier to remove from the pan, depending on the recipe.♥Out of force of habit Information Security, I put the shiny side out when lining pans with aluminum foil, although America’s Test Kitchen and the Argon National Laboratory of scientists says it doesn’t matter much.

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Flour + Water opened five years ago in San Francisco's Mission District. It's nearly impossible to get a reservation at this deceptively low-key neighborhood spot: the lines are always long, the music loud, the kitchen partly open, and the stained glass partitions lend an intimate feeling to the dining atmosphere.

Before opening this unassuming pizza-meets-pasta spot with partners David Steele and David White, chef Thomas McNaughton was sous chef at two of San Francisco's great restaurants, Gary Danko and Quince, staged at Michelin-starred restaurants in France, Germany, and Italy, and worked at a pasta factory in Bologna.

As a result, at Flour + Water, McNaughton serves serious pizza--with toppings that include bone marrow, fresh horseradish, and caciocavallo cheese.

His menu combines Old World, Italian dough-making techniques with modern, Northern Californian innovations--the ricotta is made in-house, and the meats are butchered in-house, ingredients are sourced from local, small farms. And for those of us who don't live nearby, McNaughton has published a new cookbook.

"I hope this cookbook makes pasta production as approachable as possible," said McNaughton. "Any of these recipes would be a great addition to any dinner party. Bring friends over to be a part of the process and enjoy the food together!"
<img src="http://marlonnicholeblog.mee.nu/files/0211.jpg" />
We agree that McNaughton's recipes are more weekend projects than weeknight dinners, but this Homemade Squid Ink Pasta is worth the effort.

Any tips or tricks that you'd like to share?

"Don't be afraid to practice. The more you work with these pasta recipes, the more comfortable you will become."

What is your favorite kitchen appliance of tool?

"A heavy-weighted rolling pin is irreplaceable--from rolling out pasta dough to pounding chicken cutlets. This versatile tool will be with you for the rest of your life!"

What is your favorite spice or ingredient?

"I love the combination of toasted fennel seed and chili flake. When used sparingly it brings spice and cooling anise to round out any dish."

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You may remember that I have been doing some spring cleaning, which already led to some lovely blondies. I found all sorts of ingredient odds and ends that have inspired me to make all sorts of things best travel tea mugs.

Next up in spring cleaning recipes is this wonderfully delicious quick bread. I took advantage of some partial bags of dried fruits, my constant supply of pecans, and my love of a crumb topping to make what is now a new favorite in the BoB kitchen.

While most of us are waiting for fresh local berries hong kong événement tourisme, this bread is a lovely way to enjoy some fruit flavors by using dried fruits. I used a combination of dried blueberries and strawberries. Of course, you can use whatever dried fruit or combination of fruits you like.

The crumb topping is just amazing. I have a weakness for crumb toppings, but this one is exceptionally good in combination with this bread. I really could not love this bread more. It’s sweet and nutty and pretty much perfect in my book china company formation.

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I have a good friend N, who loves everything Korean. She waxes enthusiastic on anything from K-pop, to digital perms, to where to get the most authentic Korean food in the city. Yes, she’s been to Korea and is going again next year. Yes, she knows the names of all those cutie Korean singers handmade jewelry. Yes, she refers to Korean dishes by their proper names and not by "the yummy grilled pork that’s kinda spicy and wrapped in leaves!” like I do.

She is also really good at karaoke. (Not that that has anything to do with Korea, because I think every country in Asia has its own karaoke culture. And if you live in the Philippines you *know* that we are the masters Woohoo! Challenge accepted!)

Also, she hates vegetables.

This is for N. Hopefully, a spoonful of Korean will help the vegetables go down

Spicy Korean Cucumber Salad
(adapted from TheKitchn)

2 teaspoons rice vinegar
1-2 teaspoons gochujang (Korean red chili pepper paste)
1 teaspoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon salt
1 teaspoon sugar
3-4 stalks green onion, white and light green parts only, sliced
2 medium sized or 1 large cucumber, peeled and sliced


- Whisk together all the ingredients except for the cucumber. When the dressing is well-combined and the chili paste dissolved, add the cucumbers and toss to coat.
- Serve chilled or at room temperature.

I had actually bookmarked this recipe a while back because, well, because I like anything chili-flecked and pickley. So onto my Pinterest Crave board it went (if you’d like to see what else I’m pinning feel free to follow my boards here). I hemmed and hawed because I didn’t have any gochugaru (Korean red pepper powder) and had yet to buy some. Finally, with a lone cucumber lamenting its sorry state in my crisper, I realized I had to make do with what I had on hand. And what I did have on hand was gochujang (Korean red chili pepper paste). Hmmm. Can do. I whipped up the dressing above the rest was history data centre hk. We had this with some five-spice fried chicken and, between C and I, this was finished in no time flat. The contrast between the cucumber’s cool crunch and the spiciness of the dressing is what makes this salad a winner. I imagine this will work wonderfully with any grilled meat or fish…from Gogi Gui (Korean barbecue) to our own local Pinoy pork barbecue.

Next week I promise you another round-up of links, but since we are on the topic of Korean food, here is my favorite Korean food blog. If you are interested at all about Korean cooking, Eating and Living is a definite must-click.

N and I are planning a Korean barbecue soon. I’ll bring this salad and some marinated kalbi (beef ribs). N with bring the pork and the music. We’ll rustle up some soju. Suggestions for other dishes are welcome! It’s the weekend folks…let’s party theradome reviews!

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Yesterday, we showed you how making foil packets can make cooking a breeze, but parchment paper is also a terrific kitchen tool. Its non-stick surface and easy cleanup has made it a longtime favorite of chefs, bakers, and home cooks. Here are eight ideas for how to use parchment paper in the kitchen, plus delicious recipes to try with each tip.

Make no-fuss cupcake liners. Simply press a square of parchment paper into each cup of your muffin/cupcake pan. Recipe to try: Chocolate Peanut Butter Pretzel Cupcakes


Slide cookies off of baking sheets without a struggle. Lining baking sheets with parchment paper keeps cookies and other baked goods from sticking to the bottom of bakeware. Recipe to try: Buttery Sugar Cookies


Keep leftover cookies from sticking to each other. Layer cookies between sheets of parchment in an airtight container. Recipe to try: Seven Layer Cookies


Crisp up reheated pizza. I'm not knocking the underrated pleasure of eating cold pizza. But if you want your slice hot with an ultra crispy crust, lay it on parchment paper before sticking it in the oven. Recipe to try: Pizza Margherita


Make no-mess grilled cheese sandwiches in the toaster oven. Wrapping grilled cheese in parchment paper makes the bread extra crispy and clean up super easy. Recipe to try: Tomato-Prosciutto Grilled Cheese.
Make homemade cake doughnuts. "You can get a jump start on doughnut making by freezing the uncooked batter. Prepare the batter and pipe rings onto parchment paper squares, arranged in a single layer, on a baking sheet. Freeze the rings until solid and then wrap each frozen doughnut (on its parchment square) in a double layer of plastic wrap, or place a bunch of doughnuts in a plastic freezer bag. Let frozen doughnuts come to room temperature before frying or baking." Recipe to try: Cake Doughnuts, Plus: Tips for making cake doughnuts.
Make pre-portioned dinners in individual paper packets. Baking vegetables, fish, chicken, and meat en papillote steams the ingredients while sealing in the juices and keeping food ultra tender. Plus, they're super easy to clean up. Recipe to try: Sole en Papillote with Tomatoes and Olives.
Make quick pastry bags. Roll parchment paper into a cone, pour in frosting, hold firmly, then squeeze gently to add icing to your favorite desserts. Recipe to try: Strawberry Cupcakes.

What are your top tips for cooking, baking, and prepping with parchment paper? Tell us in the comments, below.

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yield
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.

Ingredients
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

Special equipment

two 10- by 2-inch round cake pans

Preparation

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.

Make frosting:
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.

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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.

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