[Freezing Season 2 Sub Indo Player Delicious Par
Melvin Amey
Punjabi samosa is one of the most favorite and the most demanded snack here during winter season!The crispy samosa crust filled with spicy,tangy potato filling is just too good to stop with one or two!The outer cover here is so flaky and crispy that kids and adults will love it equally!
When i was in Jeddah we get deliciousPunjabi Samosa with a sweet and spicy dipping sauce!I really miss those!Eating without effort is always what we relish,right?hehe!I used to make this in large quantities and store it in freezer then fry it when we want!See notes for freezing
Notes: For freezing this first spread a foil on the freezer cabinet and place the samosa without touching each other.When its frozen take it out and keep it in a zip lock bag and freeze it.Take it out 5 minutes before frying and use.
Dive Central Gili is a 5 star PADI dive center located at Pesona Resort in the central area of Gili Trawangan, the biggest of three Gili islands off the North-West coast of Lombok in Indonesia. Pesona Resort offers 22 Rooms for accommodation, a great restaurant offering high quality western and Indian food and has a vibrant pool bar and Sheesha Lounge, meaning all your needs are met in one place.
When working in a busy diveshop on Gili Trawangan, there is not a single day when the shop is closed. Even at Christmas, new years eve or Indonesias independence day - we always give our customers an opportunity to take the plunge. Working this way helps to build a strong team with close bonds to each other, locals to westerns and vice versa.
But to be able to learn more about each others culture differences our manager, Steve, decided that for the first time in the two years that Dive Central Gili has been open, that we would close the shop and treat all of the staff to an amazing day out. As a team we decided to go and see the Tiu Kelep waterfalls in north Lombok. So one morning dive was kept in place to ensure we could finish any course that was currently in place, after that we all jumped on our staff boat "Charlie", with coolers of Bintang and crisps and made our way towards Lombok. While Sitting in the sun on the roof of Charlie, one of the staff spotted a huge 2 meter long Blue Marlin showing off, jumping up and down around the boat. Being a team of 20 underwater enthusiasts - this sight was of course very welcomed! Docking in Teluk Nara Harbour, a big bus was waiting for us, ready for the 2 hour drive up north towards Rinjani. The drive up was filled with music, drinking and laughs, and the weather (despite being in the middle of rainy season) gave us bright blue skies!
The windy roads finally led us to the parking lot of the bottom of the mountain, allowing us to start the trek upwards. Walking up the muddy wet dirt paths, crossing over the streams of the waterfalls, slippery rocks and fallen treat, the trek took a good 1.5 hours before finally reaching the main fall - a majestic 45 m drop, landing in a shallow pool of ice cold water, perfect for cooling off after the sweaty walk. We played for a long time in the fall, and it was amazing to see how much fun the local staff was having.
After cooling us down to the point of freezing, we headed back to base, encountering both monkeys and an "off-the-beaten-track" route down, where Nasi Campur Ayam was waiting. For those who are not familiar with traditional Sasak food, its basically rice, chicken and vegetables in spicy sauce. Sitting in a ring on the grass, eating with only our hands, washing the delicious food down with local rice wine, for us western instructors and divemasters, this was a great experience to learn more about the local crew that we work with - and it seemed important for them to show us.
Once the food was finished, we started the windy climb down the mountain, rushing a bit to reach the beach site on the west side, trying to catch a cloud free sky, the sun slowly setting over the mountains. The last part of the drive back was quite now, many of us tired from the long day of many new amazing experiences. Saying goodbye to the boys back at the harbour, we got on a speed boat, bringing us back to the paradise island we love so much.
We decided to finish the day with a team meal, we all went for Pizza dinner at Reginas, with our amazingly generous owner Mike treating us all for the hard work we had put in over the year. Most of us went to bed straight after dinner, absolutely spent from the incredible day we'd just been through.
Lombok is a great place to visit to get new cultral experiences as well as seeing the beautiful nature. Being a volcanic island, the diversity of animals and plants is astonishing, and we would 100% recommend you to go there on a day or 2 excursion to see a bit more of Indonesia - in the less tourist exposed way.
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 C or 35 F). It becomes more malleable as its temperature increases.
Italian ice cream is gelato. Frozen custard is a type of rich ice cream. Soft serve is softer and is often served at amusement parks and fast-food restaurants in America. Ice creams made from cow's milk alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk, or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Banana "nice cream"[a] is a 100% fruit-based vegan alternative. Frozen yoghurt, or "froyo", is similar to ice cream but uses yoghurt and can be lower in fat. Fruity sorbets or sherbets are not ice creams but are often available in ice cream shops.
The meaning of the name ice cream varies from one country to another. In some countries, such as the United States, ice cream applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.[1] Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead.[2] In other countries, such as Italy and Argentina, one word is used for all variants.
The origins of frozen desserts are obscure, although several accounts exist about their history.Some sources describe ice cream-like foods as originating in Persia as far back as 550 BC.[3][4][5] Using ice houses and ice pools, Persians were able to serve and produce faloodeh and sorbets all year round.[6]
A Roman cookbook dating back to the 1st-century includes recipes for sweet desserts that are sprinkled with snow,[7] and there are Persian records from the second century for sweetened drinks chilled with ice.[7]
Kakigōri is a Japanese dessert made with ice and flavoured syrup. The origins of kakigōri date back to the Heian period in Japanese history, when blocks of ice saved during the colder months would be shaved and served with sweet syrup to the Japanese aristocracy during the summer.[8] Kakigōri's origin is referred to in The Pillow Book, a book of observations written by Sei Shōnagon, who served the Imperial Court during the Heian period.[9][10]
Ice cream production became easier with the discovery of the endothermic effect.[12] Prior to this, cream could be chilled easily but not frozen. It was the addition of salt that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze.
In the 16th century, the Mughal Empire used relays of horsemen to bring ice from the Hindu Kush to its capital, Delhi, used to create kulfi, a popular frozen dairy dessert from the Indian subcontinent often described as "traditional Indian ice cream."[13][better source needed]
The technique of "freezing" was not known from any European sources prior to the 16th century.[12] During the 16th century, authors made reference to the refrigerant effect that happened when salt was added to ice, causing it to freeze. However, it was not until the latter part of the 17th century that sorbets and ice creams were made using this process.[14]
Ice cream's spread throughout Europe is sometimes attributed to Moorish traders, but more often Marco Polo. Though it is not mentioned in any of his writings, Polo is often credited with introducing sorbet-style desserts to Italy after learning of them during his travels to China.[15] According to a legend, the Italian duchess Catherine de' Medici is said to have introduced flavoured sorbet ices to France when she brought some Italian chefs with her to France upon marrying the Duke of Orlans (Henry II of France) in 1533.[16][17] But in fact, no Italian chefs were present in France during the Medici period,[18] and it is known that ice cream already existed in France before Catherine de Medici was born.[19] One hundred years later, Charles I of England was reportedly so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative.[20] There is no evidence to support many of these legends.[15][7]
As far back as 1665, the Catalogue des Marchandises rares..., edited in Montpellier by Jean Fargeon,[21] listed a type of frozen sorbet. While the composition of this sorbet is not provided, Fargeon specified that it was consumed frozen using a container that was plunged into a mixture of ice and saltpetre. These sorbets were transported in pots made of clay and sold for three livres per pound.
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