Tuesday, January 31, 2012

How to Make Your Brand Name Hot

Building your business is more than just creating a brand and running an advertising campaign that appeals to a target audience. In fact, those things are just the beginning of branding-there is much more involved than meets the eye. You have to know how to make your brand sizzle by providing something that no one else has. It may be the same product or service, but you have to convey the image to prospects that they will not find anything else that compares to what you are offering. That doesn't mean you tell them that because you certainly don't want to do that.

Creating a sizzling brand is much like color printing-you want to use just the right choice of colors in order to make the image something that will appeal to the largest audience. In order to do that you will have to follow the trends in order to know just what is going on in the market and who is buying your products and services. You have to know how to reach the right people, which is where making your brand sizzle comes into play. You have to be able to build an advertising campaign that will make people jump up and shout. Your target audience will come looking for you when you make your brand sizzle.

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Anyone can create a brand and provide products and services that interest the target audience. The more sizzling your brand, the more people who will be interested in what you have to offer. Not only does your brand have to sizzle but you have to create an advertising campaign that sizzles in order to convince your target audience that you have something no one else has. Certainly you are not going to tell them that you have the best in the world, but you are going to use your branding in order to make them believe they have to buy the products or services from YOU and not someone else who is selling the same thing. It may sound like a tall order to accomplish, but if you use your creativity, ingenuity, and branding experience, you can see your sales explode shortly.

How to Make Your Brand Name Hot

Breadman TR520 Programmable Bread Maker for 1-, 1-1/2-, and 2-Pound Loaves


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Breadman TR520 Programmable Bread Maker for 1-, 1-1/2-, and 2-Pound Loaves Feature



  • Paddle comes attached to electrical cord; detach but keep safe for use with select bread types
  • Programmable breadmaker bakes 1-, 1-1/2-, and 2-pound loaves
  • 3 crust shades; 8 functions for breads and doughs; 13-hour delay timer
  • Fruit-and-nut add-in signal bell; viewing window; nonstick baking pan; removable lid
  • Measures approximately 13-1/2 by 12-1/5 by 13-1/2 inches; 1-year limited warranty

Breadman TR520 Programmable Bread Maker for 1-, 1-1/2-, and 2-Pound Loaves Overviews



Salton TR520 Bread Maker TR520 948

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Don't think you can't make your brand sizzle-if you think you can't do it then you are not going to be successful in creating a brand that sizzles. There is no reason anyone with any experience in marketing and sales cannot create an advertising product that will make their company's brand sizzle and sales skyrocket. Make the choice to create a sizzling brand or take the chance of losing your customers to a competitor. Faced with those options, you find the creativity and ingenuity to make your brand sizzle like the most expensive steak.

For comments and inquiries about the article visit: Color Printing

How to Make Your Brand Name Hot

Monday, January 30, 2012

G Spot - Techniques To Find It and Please Your Partner

Women can orgasm several different ways, via clitoral, vaginal, and of course the G-Spot, the latter can give her a massively satisfying orgasm if stimulated correctly.

Here we will look at how to find it and give your partner immense pleasure once you do!

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Where is the G Spot?

G Spot - Techniques To Find It and Please Your Partner
 



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West Bend 2 Lb. Breadmaker Features

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  • 600 Watts power

Sunday, January 29, 2012

Sottoriva Prima Linea de Bolillo Bolillo Line

Sottoriva Prima Linea de Bolillo Bolillo Line Video Clips. Duration : 3.50 Mins.


Sottoriva bread equipment truly is bread equipment on the cutting edge of technology. Sottoriva is known for its incredible reliability and affordability.Distributed by Food Makers Bakery Equipment Feel free to contact us with any questions. Sales@fmebakery.com Visit us at www.fmebakery.com Phone: 626-358-1343 With over 45 dedicated employees, Food Makers Bakery Equipment is committed to you, the Bakery Professional. More than 20 years of excellent service has contributed to our clients success. Food Makers Equipment understands that your business loyalty is earned and we go the extra mile to achieve it. Located in Irwindale, in Los Angeles County, our 50000 square foot plant offers a full range of services to meet the needs of todays baker.

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Saturday, January 28, 2012

Northern Soul - Popcorn - Major Lance

Northern Soul - Popcorn - Major Lance Video Clips. Duration : 2.15 Mins.


brill

Tags: northern, soul, popcorn, major, lance

Friday, January 27, 2012

Northern Soul - Great 60s - Bernie Moore

Northern Soul - Great 60s - Bernie Moore Tube. Duration : 2.23 Mins.


Great

Tags: Northern, Soul, Great, 60s, Bernie, Moore

Northern Soul - Quality 70s - Margie Joseph

Northern Soul - Quality 70s - Margie Joseph Video Clips. Duration : 2.72 Mins.


Brilliant dancer

Keywords: Northern, Soul, Margie, Joseph

Thursday, January 26, 2012

Northern Soul - Brill Crossover - Fourcounts

Northern Soul - Brill Crossover - Fourcounts Video Clips. Duration : 3.40 Mins.


Love this 45

Keywords: fourcounts, movie

Wednesday, January 25, 2012

Change Font on Android Gingerbread Smartphone

Change Font on Android Gingerbread Smartphone Tube. Duration : 3.50 Mins.


YouTube: www.youtube.com Twitter: twitter.com Google+: plus.google.com Facebook: www.facebook.com ================================================ Quick video on how to change the screen font on a Samsung Galaxy S2 /SII running android gingerbread.

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Tuesday, January 24, 2012

Northern Soul - Rare Motown Brilliance - Mary Wells

Northern Soul - Rare Motown Brilliance - Mary Wells Video Clips. Duration : 2.50 Mins.


Drop in the bucket

Tags: northern, soul, mary, wells

Monday, January 23, 2012

Vitamins and Minerals that Promote and Stimulate Hair Growth in Men and Women

Nutrition is not just vital to your overall health, but is important to the health of your hair as well. While our bodies need a variety vitamins and minerals to support certain functions, there are specific ones that will promote healthy hair.

Check all nutritional labels before taking any supplements to determine your daily allowance. Believe it or not, it is possible to overdose on vitamins and minerals, and taking too much of these could possibly result in hair loss, or other health related issues.

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Vitamin A- An antioxidant that helps maintain natural oils in the scalp. Can be found in milk, eggs, cheese, meats, spinach, broccoli, and cabbage.

Vitamins and Minerals that Promote and Stimulate Hair Growth in Men and Women

Calcium - Helps hair growth. Can be found in dairy, nuts, and beans.

Vitamin C - One of nature's most powerful antioxidants. Maintains healthy hair and skin. Can be found in fruits, potatoes, and green vegetables.

Chromium - Helps regulate blood sugar levels, which affects hair loss. Can be found in beef and whole wheat bread.

Vitamin E- An antioxidant that benefits scalp circulation. Can be found in vegetable oils, nuts, beans, and green vegetables.

Copper - Strengthens the hair and prevents hair loss. Can be found in shellfish, green vegetables, eggs, beans, and chicken.

Biotin - Produces keratin, which makes up the hair, skin, and nails. Can be found in eggs, whole grains, rice, and milk.

Iodine - Prevents dry hair and hair loss. Can be found in fish, seaweed, garlic, and iodized salt.

Inositol - Promotes follicle health. Can be found in whole grains and citrus fruits.

Iron - Prevents hair loss and anemia. Can be found in eggs, fish, chicken, whole grains, green vegetables, and dried fruits.

Vitamin B3 (Niacin) - Improves scalp circulation. Can be found in fish, chicken, turkey, and other meats.

Magnesium - Helps hair growth by working with calcium. Can be found in whole grains, green vegetables, nuts, and fish.

Vitamin B5 (Pantothenic Acid) - Prevents hair loss. Can be found in whole grains, eggs, and certain meats.

Manganese - Improves hair growth. Can be found in whole grains, eggs, nuts, beans, fish, and chicken.

Vitamin B6 - Prevents hair loss. Can be found in whole grains, vegetables, eggs, and certain meats.

Potassium - Promotes circulation and helps hair growth. Can be found in bananas, brown rise, garlic, nuts, dried fruits, raisins, and yogurt.

Vitamin B12 - Prevents hair loss. Can be found in eggs, fish, chicken, and milk.

Selenium - Promotes scalp health. Can be found in fish, whole grains, certain meats, and broccoli.

Silica - Creates stronger hair. Can be found in seafood, rice, and green vegetables.

Sulfur - Creates stronger hair. Can be found in garlic, eggs, onions, milk, cheese, and fish.

Zinc - Prevents dry hair and oily skin by working with Vitamin A. Can be found in mushrooms, spinach, whole grains, and red meat.

By creating a natural diet that provides the above vitamins and minerals, you can help prevent hair loss and even stimulate hair growth. It is also beneficial to take a daily vitamin that provides the above ingredients.

Vitamins and Minerals that Promote and Stimulate Hair Growth in Men and Women

Sunday, January 22, 2012

Bizarre Christmas presents - from Which?

Bizarre Christmas presents - from Which? Tube. Duration : 2.80 Mins.


www.which.co.uk If a brilliant breadmaker or some top tech won't do, or your budget can't stretch to one of our luxury kitchen gadget gifts, take a peek at our round-up of some of the weird and wonderful items available online.

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Saturday, January 21, 2012

Northern Soul - Quality Modern - Frank Dell

Northern Soul - Quality Modern - Frank Dell Tube. Duration : 7.47 Mins.


Great voice

Keywords: Northern, Soul, Frank, Dell

Friday, January 20, 2012

1500 Calorie Diet Menu and Meal Plan

1500 diet menu and meal plan is one of the effective ways to lose weight. This plan gives a nominal amount of calories that are required to support the metabolism and the daily functioning of the body. Weight loss in this case is induced by consuming fewer calories than what we consume normally. This 1500 diet plan provides the right amount of calories which will stimulate weight loss and at the same time will keep your body energetic and filling that you will never feel that you are on a diet.

The best way to start with a 1500 calorie diet menu is to strip your refrigerator of all the junk food. Go grocery shopping and fill your fridge with a lot of fruits, vegetables, nominal amount of dairy products and skinless chicken. Throw away all carbonated drinks like sodas and diet sodas. Your primary source of fluids during this period should come from water, green tea and zero calorie beverages.

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The next step that you need to do before starting on the diet plan is to talk with your doctor or a dietitian or seek the help of a professional health expert. Be sure that you are taking in the right nutrients during the entire dieting period. Only if you get a green signal for your diet plan here from the doctors, should you proceed with your plan. Do not follow diet plans on your own as it is very risky and you may irrevocably destroy the body that you now have.

1500 Calorie Diet Menu and Meal Plan
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Once you have done all this, you are ready to start with a plan.

Sample 1500 calorie diet plan: With a 1500 calorie meal plan dieting will not be a grueling or boring process. You have a lot of options to make up the 1500 calories every day. You should aim at attaining 30 percentage of necessary fat content, 40 percent of proteins and 30 percent of carbs for a day.

Sample Diet 1:

Breakfast:

The breakfast in a 1500 calorie diet plan typically consists of one and a half cup of shredded wheat meal, one and a half cup of skimmed milk and half a cup of juicy strawberries.

Mid Morning Snack:

You can have scrambled eggs that include one whole egg and the white of four other eggs and half a grape fruit.

Lunch:

Lunch should primarily consist of half a cup of brown rice, hundred and ten grams of skinless chicken and hundred and eighty grams of beans.

Evening Snack:

Hundred and fifty grams of salmon, a cup of cooked broccoli and 150gms of yams can be taken as an evening snack.

Dinner:

110gms of chicken breast, three table spoons of light Italian dressing and two cups of mixed green salad will make up the dinner. Make sure that you have your dinner at least two to three hours before you go to bed.

Sample Diet 2:

Breakfast:

You can have a spoonful of peanut butter splattered on whole wheat low fat bread for breakfast.

Morning snack:

Your morning snack can be made as small low fat yoghurt that is topped with teaspoon full of ground flaxseeds.

Lunch:

For lunch you can have two cups of steamed vegetables along with a mixed salad topped with olives and vinegar and three ounces of mahi mahi that is grilled.

Afternoon Snack:

You can treat yourself with a small apple and a spoonful of natural peanut butter.

Dinner: Dinner can be chiefly made of a salad that is comprised of two cups of lettuce or spinach seasoned with a pinch of salt and a squirt of lemon, two hard boiled eggs, a thin slice of turkey, a thin slice of chicken, half a tomato and quarter a cup of sunflower seeds.

The above mentioned diet plans are not a prescription. They can be taken as the starting point to begin fat and weight loss. Taking these as a base you can devise your own diet plans. Make sure that they are rich in proteins, carbs and also has adequate amount of essential fats. Fats can come from plant based foods such as olives, olive oil and avocado. Skinless, boneless chicken, turkey and fish are good sources of protein. Fresh fruits and vegetables and whole wheat products are rich in carbs. But always remember, before embarking on a diet plan it is absolutely critical to get the approval of an expert, a doctor or a dietician.

Also find out the consecutive number of days this weight plan should be sticked on to. Following such low calorie diets for a prolonged period of time can seriously affect the metabolism and the balance of your body. It should be followed only for the prescribed period of time for which the body can withstand the effects of the low calorie intake. So be sure to do a lot of ground research before you start with your diet plan.

1500 Calorie Diet Menu and Meal Plan

Thursday, January 19, 2012

Obrazy starého sveta (Pictures of the Old World, 1972)

Obrazy starého sveta (Pictures of the Old World, 1972) Video Clips. Duration : 64.28 Mins.


Documentary by Slovak film maker Dusan Hanak. From imdb: "Pictures of the Old World is an unquestioned masterpiece of European documentary cinema, with existential radicalism that offers a contrast to the shallowness of hundreds of other documentary films showing images from the outskirts of civilization. The outskirts here are a Slovakian town in the Tatra Mountains. Though censored for 17 years, Dusan Hanáks poetic visual essay is not a political or even social film. It goes to far deeper and more fundamental levels of human experience. Inspired by the photographs of Martin Martincek, the films power lies in its unusual portraits of people whose raw visual beauty radiates from their very souls. Some, like the village cosmos aficionado or the disabled old man who climbs stairs on his knees, are hard to forget." www.imdb.com

Keywords: documentary, czechoslovaka, slovakia, stareho

Wednesday, January 18, 2012

Christmas Cookies - Christmas Pinwheel Cookies and More

The history of cookies goes back to the time of Alexander the Great, and perhaps even earlier. It is no wonder there are so many varieties of these easy to carry treats. Pinwheel cookies are no exception. Whether you are combining two different colors or flavors of dough, or rolling dough with a filling, these cookies are pretty to look at and tasty treats to eat.

For a filled Christmas Pinwheel Cookie try this. You will need:

Bread Maker

1 1/2 cup craisins (dried cranberry raisins) 1 cup pistachios 1/2 cup water 1/4 cup sugar 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla

Put the craisins and nuts in a food processor and chop coarsely. Just use the pulse a few times. Place this mixture in a small saucepan with the water and 1/4 cup of sugar. Cook over medium heat for 3 to 5 minutes, until the mixture just comes to a boil. Remove from heat and let cool.

Cream the butter, sugars, egg and vanilla. Sift the flour, soda and, salt, together and add to the creamed mixture. You should get a medium soft dough. Chill 30 minutes.

Roll the dough out between sheets of wax paper. You want a large rectangle. Spread the nut and craisin mixture evenly across the dough, almost to the edge. You will roll from the long side so the filling can extend to the edges of the short sides and about 1/8 inch from the edges of the long sides. Starting at one long side, use the wax paper to help you roll the dough. Press the seam slightly. I use a fork to add a little decorative edge. Just gently press the fork across the length of the seam to create little indentations, much like you might do on a pie crust.

Wrap the cookie-roll in wax paper and chill until firm. When ready to bake, Preheat the oven to 400 degrees F. Cut into 1/4 inch slices. Bake on a greased or parchment lined cookie sheet.

Here is a tip. If you use a new, clean, piece of dental floss as your knife you won't end up with cookies that are flat on one side. Simply slide a length of the floss beneath the roll. pull the ends up and over the dough and cross them, like you were about to tie a shoelace. Pull and the floss will evenly cut through the dough. Move down and repeat. Toss the floss when done.

Bake the cookies about 8-10 minutes or until just starting to brown. Wait one minute before removing to a wire rack to cool. You may wish to lightly sprinkle with cinnamon sugar mixture, or confectioners sugar before serving. Santa loves these and the sugar-coating my reveal his true identity.

You can also make Pinwheel cookies by mixing up two batches of your favorite refrigerator cookie dough. You can even use the packaged cookie mixes if you like. My family loves old-fashioned sugar cookies. Tint one batch with food coloring. Roll each into a rectangle and layer one atop the other. Roll, chill, cut, bake and serve. Be adventuresome. Spread some raspberry jam between layers of plain and green tinted dough for a festive cookie.

If you are in a hurry or are pressed for time, you may decide to make drop cookies your choice. There are many to choose from. Try these delicate cookies. They have a big pecan flavor and are a great addition to a cookie tray as well as a unique and welcome hostess gift.

For these Pecan Lace Cookies You will need:

1 cup finely chopped pecans 1 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 egg 1/2 cup butter,melted 1 teaspoon vanilla extract, use pure extract if you can. It is a difference in taste. 1/2 cup pecan halves for garnish

Using a food processor, process the pecans and sugar until finely ground. Use the pulse. You don't want pecan butter. Place in a bowl and stir in the sifted flour,powder, and salt.

Prepare your cookie sheets by lining with foil and greasing or use parchment paper sprayed with a cooking spray. You could also use a silicon pad.

In another bowl beat the egg. Add the melted butter and vanilla. Stir into flour mixture. Drop by teaspoonfuls about 3 inches apart onto the prepared pans. Press 1/2 of a pecan into the center of each cookie.

Bake at 325 degrees F for 8-10 minutes or until golden brown and 'lacy' in appearance. Cookies should be allowed to cool on the pans before removing.

Optional: You can carefully remove the warm cookies while they are still soft and pliable by rolling them lightly around the handle of a wooden spoon. Slide them off gently and allow to finish cooling. When they are cooled they can be served with a filling of whipped topping mixed with fruit, or any other filling of your choice. IF you choose this option, keep in mind that you will need to fill and serve immediately. Cookies will get soggy if left to sit with fillings. Store flat between sheets of wax paper in an air tight container.

One of the reasons we bake all those cookies is because we want to share our love with our family, and lets face it, home-baked cookies are one of the favorite ways to show them you care. But, today it is sometimes hard to find the time to bake. Here is a way to share the love of a home-baked cookie, without having to do the baking.

Christmas Cookies in a Jar.

When you can't bake, or if you want to send cookies easily and not have your recipient end up with a box of crumbs, try this recipe. You can adapt it to your favorite recipe as well. Just omit the wet ingredients, layer the dry ingredients, and include a recipe card with instructions.

In a pretty Jar layer

1/3 cup sugar 1/3 cup packed brown sugar (pack to measure then break up in the jar) 3/4 cup flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and 1/8 teaspoon salt sifted together 1 cup quick cooking oats 1 cup dried cranberries 1 cup vanilla chocolate chips 1/2 cup chopped nuts

From your computer you can print out a pretty recipe card, or you can write out the directions by hand. I prefer the hand-written version. It is a little more personal, but the choice is yours. Here is what you should include on the recipe card for these cookies.

To prepare these cookies please add 1/2 cup melted butter, 1 egg, and 1 teaspoon vanilla which to the contents of the jar in a large bowl. Stir well and chill for 30 minutes. When you are ready, bake the cookies at 375 degrees F. You should drop them by tablespoons onto an ungreased baking sheets and bake for 8 - 10 minutes or until browned. Remove to wire racks to cool.

This gift will keep for up to 6 months if sealed air tight, so when you have a little time earlier in the year you can make up a few of these and store in your pantry until gift giving time comes around. You can also mix up these 'cookie mixes' and keep on hand for those emergencies when you just gotta have a cookie but you didn't get a chance to shop for that missing ingredient.

These cookies in a jar are also great additions to a goodies basket. You might want to consider creating several different versions and make a cookie basket to give as a gift. Tuck into a large mixing bowl with some wooden spoons, a pot holder and stack on a cookie sheet. Wrap with a pretty ribbon and any cook would be thrilled. You might even want to tuck in some home-bakes samples.

These recipes are basics. With a little imagination you can turn them into different variations and create a platter full of 'different' cookie with minimal effort. And don't forget to get the kids and other family members involved. Making cookies is truly one of the joys we share during the winter holiday season. Christmas cookies aren't just for Christmas, they are good year-round, for all holidays, and especially good for a smile. Oh, don't forget to leave a few for Santa. (He likes the Pinwheel kind).

Christmas Cookies - Christmas Pinwheel Cookies and More

Monday, January 16, 2012

Starting a Mobile Locksmith Business

One of the best decisions I ever made in my 62 years of life on this planet was to become my own boss in a field that is never dull, always challenging, and intrinsically interesting. It was not an early decision. In fact it did not occur to me to enter this field until after I'd already spent ten years as a professional photographer. It came about in an odd way, as many serendipitous things do. But regardless of how it came to be, I consider that decision the one that paved the way for me to spend the rest of my working life in comfort and with a good measure of security.

I've since discovered that many people follow a similar course, turning to locksmithing only after finding themselves unhappy in other jobs. I'm not sure how or why so many discover this particular business when looking for an interesting career. In my case it was a natural progression from a rather unique part-time career I had fashioned for myself: That of installing simple door viewers and doing this door to door. Many times my customers would ask if I could install deadbolts for them while I was at it, and after turning down money a dozen or so times I finally got wise and visited a local locksmith supplier who sold me an install kit and a book of instructions. From what I can tell, others come across this idea by doing Internet searches for home businesses, because ultimately this qualifies as such if you, like I do, run it out of your home and structure it as a Sole Proprietorship. In any case, it is obvious that locksmithing has become a popular choice for a chance at self-employment.

Bread Maker

After tiring of door to door selling (which didn't take long to do) I hit upon the idea of cold calling. I was still thinking too small, but at the time I didn't know it. Lesson Number One: Don't do this. I was doing it back in 1981 or so when the stigma attached to such endeavors wasn't quite so strong. I'm afraid that calling people out of the phone book and asking if they'd like to have deadbolts installed just would not fly in the present era of terrorism and business rip-offs.

Starting a Mobile Locksmith Business


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Sunday, January 15, 2012

How to Design and Layout a Coffee Shop Or Espresso Bar

If you are planning to open an espresso bar/coffee shop, then developing an efficient store design and layout will be one of the most important factors in positioning your business for success.

Speed of service is critical to the profitability of a coffee business. An efficient ergonomic store design will allow you to maximize your sales by serving as many customers as possible during peak business periods. Even though your business may be open 12 to 16 hours a day, in reality, 80% of your sales will probably occur during 20% of those hours. Coffee is primarily a morning beverage, so your busy times of day (those times when you are most likely to have a line of waiting customers), may be from 6:30AM to 8:30AM, and then again around lunchtime. If you have a poor store layout, that does not provide a logical and efficient flow for customers and employees, then the speed of customer service and product preparation will be impaired.

Bread Maker

Think of it like this; if someone pulls open the front door of your store, and they see 5 people are waiting in line to order, there's a good chance they'll come in, wait in line, and make a purchase. But, if they see that 20 people are waiting in line, there is a high probability that they may determine that the wait will be too long, and they will simply get coffee somewhere else. This is money that just escaped your cash register! And, if they come to your store multiple times, and frequently find a long line of waiting customers, they may decide you are not a viable option for coffee, and will probably never return. Poor design slows down the entire service process, resulting in a longer line of waiting customers, and lost sales. So in reality, your daily business income will be dependent upon how many customers you can serve during peak business periods, and good store design will be essential to achieving that objective!

The financial impact of a poor store design can be significant. For the sake of this example, let's say the average customer transaction for your coffee business will be .75. If you have a line of waiting customers each morning between 7:00 AM and 8:30 AM, this means you have 90 minutes of crunch time, in which you must drive through as many customers as possible. If you can service a customer every 45 seconds, you will serve 120 customers during this 90 minutes. But, if it takes you 1 minute 15 seconds to service each customer, then you will only be able to serve 72 customers. 120 customers x .75 = 0.00 x 30 business days per month = ,500. 72 customers x .75 = 0.00 x 30 business days per month = ,100. This represents a difference of ,400 in sales per month (,800 per year), coming from just 90-minutes of business activity each day!

So how should you go about designing your coffee bar? First, understand that putting together a good design is like assembling a puzzle. You have to fit all the pieces in the proper relationship to each other to end up with the desired picture. This may require some trial and error to get things right. I've designed hundreds of coffee bar over the past 15 years, and I can truthfully tell you from experience, it still usually takes me a couple of attempts to produce an optimal design.

The design process begins by determining your menu and other desired store features. If you plan to do in-store baking, then obviously you'll need to include in your plan an oven, exhaust hood, sheet pan rack, a large prep table, and perhaps a mixer. If you plan to have a private meeting room for large groups, then an extra 200 sq. ft. or more will need to be designed-in, in addition to the square footage you are already allocating for normal customer seating.

Your intended menu and other business features should also drive decisions about the size of location you select. How many square feet will be required to fit in all the necessary equipment, fixtures, and other features, along with your desired seating capacity?

Typically, just the space required for the front of the house service area, (cash register, brewing & espresso equipment, pastry case, blenders, etc.), back of the house (storage, prep, dishwashing and office areas), and 2-ADA restrooms, will consume about 800 sq. ft. If space for extensive food prep, baking, coffee roasting, or cooking will be required, this square footage may increase to 1,000 to 1,200, or more. What ever is left over within your space after that, will become your seating area.

So, a typical 1,000 sq. ft coffee bar, serving beverages and simple pastries only, will probably allow for the seating of 15 to 20 customers - max! Increase that square footage to 1,200 sq. ft., and seating should increase to 30, or 35. If you plan to prepare sandwiches, salads, and some other food items on site, 1,400 to 1,600 sq. ft. should provide enough space to seat 35 to 50, respectively.

Next, you will have to determine the tasks that will be performed by each employee position, so that the equipment and fixtures necessary to accomplish those tasks can be located in the appropriate places.

Normally, your cashier will operate the cash register, brew and serve drip coffee, and serve pastries and desserts. Your barista will make all your espresso-based beverages, tea, chai, hot chocolate, Italian sodas, as well as all the blender beverages. If you'll be preparing sandwiches, panini, wraps, salads, snacks and appetizers, or will be baking on-site, then a person dedicated to food prep will be necessary. And, if you anticipate high volume, and will be serving in or on ceramics, a bus-person/dishwasher may be a necessity.

After you have determined what you will be serving, the space you will be leasing, and what each employee will be responsible for, you will then be ready to begin your design process. I usually start my design work from the back door of the space and work my way forward. You'll need to design in all of the features that will be necessary to satisfy your bureaucracies and facilitate your menu, before you make plans for the customer seating area.

Your back door will most likely have to serve as an emergency fire exit, so you'll need a hallway connecting it with your dining room. Locating your 2-ADA restrooms off of this hallway would make good sense. And, because delivery of products will also probably occur through your back door, having access to your back of the house storage area would also be convenient.

In the back of the house, at minimum, you will need to include a water heater, water purification system, dry storage area, back-up refrigerator and freezer storage, ice maker, an office, 3-compartment ware washing sink, rack for washed wares, mop bucket sink, and a hand washing sink. Do any food prep, and the addition of a food prep sink and prep table will be necessary. If doing baking, gelato making, full cooking, or coffee roasting, all the equipment necessary for those functions will also need to be added.

After all the features have been designed into the back of the house, you will then be ready to start your design work on the front of the house service and beverage preparation area. This area will probably include a pastry case, cash register(s), drip coffee brewer and grinder(s), espresso machine and grinders, a dipper well, possibly a granita machine, blenders, ice holding bin, blender rinse sink, hand washing sink, under counter refrigeration (under espresso machine and blenders), and a microwave oven.

If serving food beyond simple pastries and desserts, you may need to add a panini toaster grill, a refrigerated sandwich/salad preparation table, soup cooker/warmer, a bread toaster, etc. If you plan to serve pre made, ready to serve sandwiches, wraps, and salads, along with a selection of bottled beverages, an open-front, reach-in merchandising refrigerator should be considered. Serving ice cream or gelato? If the answer is yes, then an ice cream or gelato dipping cabinet will be necessary along with an additional dipper well.

Finally, when all the working areas of the bar have been designed, the customer seating area can be laid out. This will, of course, include your cafe tables and chairs, couches and comfortable upholstered chairs, coffee tables, and perhaps a window or stand-up bar with bar stools. Impulse-buy and retail merchandise shelves should be established, and a condiment bar should be located close to where customers will pick-up their beverages.

A quick word about couches, large upholstered chairs, and coffee tables. Living room type furniture takes up a lot of space. If you plan to be opening evenings, and will perhaps serve beer and wine, and having comfortable seating will be important for creating a relaxing ambiance, then by all means do it. But if you have limited seating space, and are not trying to encourage people to relax and stay for long periods of time, then stick with cafe tables and chairs. The more people you can seat, the greater your income potential!

Features from the front door to the condiment bar should be arranged in a logical, sequential order. As your customers enter the front door, their travel path should take them past your impulse-buy merchandise display, and the pastry case, before they arrive at the point of order (where your cashier, cash register, and menu-board will be located). Exposing customers to your impulse items and pastries, before they order, will greatly increase their sales. Then, after the order and payment has been taken, they should proceed down-line away from the cash register to pick-up their beverage, and finally, the condiment bar should be located beyond that point. Be sure to separate your point of order from the point of product pick-up by at least six feet, otherwise customers waiting for their beverage may begin to intrude into the space of those ordering.

Don't make the mistakes that many inexperienced designers commonly make. They arrange these features in a haphazard way, so that customers have to change direction, and cut back through the line of awaiting customers to proceed to their next destination in the service sequence. Or, wanting to make their espresso machine a focal point to those entering the store, they place it before the cashier along the customer's path of travel. Customers inevitably end up trying to order from the barista before they are informed that they need to proceed to the cashier first. If this happens dozens of times each day, confusion and slowed beverage production will be the result.

On the employee's side of the counter, work and product flow are even more important. Any unnecessary steps or wasted movements that result from a less than optimal design will slow down employee production. All products should flow seamlesly in one direction towards the ultimate point of pick-up. For example, if preparing a particular item is a 3-step process, then placement of equipment should allow for the 3 steps to occur in order, in one linear direction, with the final step occurring closest to the point where customers will be served.

Equipment should be grouped together so that it is in the immediate proximity of the employee(s) who will be using it. Beyond the actual equipment, empty spaces must be left on the counter top to store ingredients and small wares (tools) used in product preparation. Counter top space will also be needed where menu items will actually be assembled. Think of the grouping of equipment for different job functions as stations. Try to keep different stations compact and in close working proximity to each other, but make sure that there is enough space between each so that employee working-paths don't cross, which could contribute to employee collisions.

Creating defined work stations will allow you to put multiple employees behind the counter when needed. When it is busy, you may need to have 2 cashiers, another person just bagging pastries and brewing coffee, 2 baristas behind the espresso machine, a maybe even a dedicated person working the blenders. If you're preparing sandwiches and salads to order, then another person may need to be added to handle that task. Keeping your stations in close proximity to each other will allow one employee to easily access all equipment during very slow periods of business, thus saving you valuable labor dollars.

When you arrange equipment in relationship to each other, keep in mind that most people are right handed. Stepping to the right of the espresso machine to access the espresso grinder will feel more comfortable than having to move to the left. Likewise, place your ice storage bin to the right of your blenders, so when you scoop ice, you can hold the cup or blender pitcher in your left hand, and scoop with your right.

As you create your store layout, the equipment you select should fit your space and the needs of your anticipated business volume. A busy location will most likely require a dual or twin, air pot, drip coffee brewer (one that can brew 2 pots at the same time), as opposed to a single brewer. If you anticipate selling a lot of blended and ice drinks, then an under counter ice maker, one that can only produce 100 pounds of ice or less per day, will not be sufficient. You should instead locate a high-capacity ice maker (one that can make 400 or 500 lbs. per day) in the back of the house, and transport ice to an ice holding bin up front. Plan to bring in frozen desserts and ice cream? Then a 1 door reach-in freezer in the back of he house will probably be inadequate for you storage needs, so you'll need to consider a 2 or 3 door. I always recommend a 3-group espresso machine for any location that may generate 150 drinks per day or more. And, I can tell you from experience, you can never have too much dry or refrigerated storage space!

Make sure that any equipment you select will be acceptable with your local bureaucracy before your purchase and take delivery of it. All equipment will typically need to be NSF & UL approved, or have a similar, acceptable, foreign certification equivalent. Your bureaucracy will most likely want to see manufacturer specification sheets on all equipment to verify this fact, before they'll approve your plans.

ADA (American's with Disabilities Act) compliance will also come into play when you are designing your coffee bar. In some areas of the country, this will only apply to those areas of your store that will be used by customers. However, other bureaucracies may require your entire store to be ADA compliant. Following are some of the basic requirements of compliance with the code:

• All hallways and isle ways must be 5 feet wide (minimum).

• All countertop working heights must be 34 inches high (instead of normal 36 inch height).

• 18 inches of free wall space must be provided on the strike-side of all doors (the side with the door knob).

• All hand-washing sinks must be ADA friendly.

• All bathrooms must be ADA compliant (5 foot space for wheelchair turnaround, handrails at toilet, acceptable clearance around toilet and hand washing sink, etc.).

• No steps allowed, ramps are OK with the proper slope.

• If your space has multiple levels, then no feature may exist on a level where handicapped access has not been provided, if that same feature does not exist on a level where it will be accessible.

You can find the complete regulations for ADA compliance at the following website:

http://www.access-board.gov/adaag/html/adaag.htm

Beyond the basic Equipment Floor Plan, showing new partitions, cabinets, equipment, fixtures, and furnishings, you'll need to produce some additional drawings to guide your contractors and satisfy the bureaucracies.

Electrical Plan

An electrical plan will be necessary to show the location of all outlets needed to operate equipment. Information such as voltage, amperage, phase, hertz, special instructions (like, "requires a dedicated circuit"), and the horizontal and vertical location of each outlet, should all be specified.

A small, basic coffee shop might get away with a 200 amp service, but typically 400 amps will be required if your equipment package will include items like an electric water heater, high-temperature dishwasher, or cooking equipment (ovens, panini grill, etc.).

In addition to the electrical work required for your coffee business-specific equipment, you may need to adjust existing electrical for additional or reconfigured lighting, HVAC, general-purpose convenience outlets, and exterior signs. Also, have your electrician run any needed speaker wires, TV/internet cables, and cash register remote receipt printer cables at the same time they are installing electrical wires. Finally, make sure your electrician makes provisions for lighted exit signs, and a battery-powered emergency evacuation lighting system, if needed.

Plumbing Plan

A plan showing all plumbing features will be necessary. At minimum, this should show stub-in locations for all needed water sources (hot & cold), drains, your water heater, water purifications system, grease interceptor (if required), bathroom fixtures, etc.

While a typical P-trap drain should be acceptable for most fixtures and equipment, some will require an air-gap drain. An air gap drain does not go through the "S"-shaped twists of the P-trap. Instead, the drain line comes straight down from the piece of equipment or fixture, and terminates 2 inches above the rim of a porcelain floor sink drain. This porcelain drain basin is usually installed directly into the floor. The air gap between the drain line from your equipment or fixture, and the bottom of the basin, prevents any bacteria in the sewer pipe from migrating into the equipment or fixture. I drain the following pieces of equipment to a floor sink drain when creating a plumbing plan:

• espresso machine

• dipper wells

• ice maker

• ice holding bin

• food prep sink

• soft drink dispensing equipment

To save on the life of your water filtration system, only your espresso machine and coffee brewer should be supplied by with treated water. Coffee is 98% to 99% water, so good water quality is essential. Your ice maker should only require a simple particle filter on the incoming line (unless your water quality is terrible). There is no need to filter water that will be used for hand and dish washing, cleaning mops, flushing toilets, and washing floors!

Be aware that many bureaucracies are now requiring a grease interceptor on the drain line from your 3-compartment ware washing sinks and automatic dishwasher. A grease interceptor is basically a box containing baffles that traps the grease before it can enter the public sewer system.

Also understand that a typical retail space will not come equipped with a water heater with enough capacity to handle your needs. Unless your space was previously some type of a food service operation, you will probably need to replace it with a larger one.

If cutting trenches in the floor will be necessary to install porcelain floor sinks, a grease interceptor, and run drain lines, then establishing a few general purpose floor drains at this same time behind the counter, and in the back of the house, will prove useful. Floor drains will allow you to squeegee liquids away when spills occur, and when washing floors.

Finally, if you added some new walls during your remodel, you may need to have the fire sprinkler system for your space adjusted or reconfigured.

Cabinet Elevations

Drawing cabinet elevations, (the view you would have if you were standing in front of your cabinets), will be necessary for your cabinet maker to understand all the features they will need to incorporate into your cabinet designs.

These elevations are not meant to be shop fabrication drawings for your cabinetmaker, but merely serve a reference, showing needed features and desired configuration. Where do you want drawers, and under counter storage space; and, where do you want cabinet doors on that under counter storage? Where should open space be left for the placement of under counter refrigeration and trashcans? Will cup dispensers be installed in the cabinet face under the counter top? These elevations will provide your cabinetmaker with a clear understanding of all these features.

While your kitchen base cabinets at home are typically 24 inches deep, for commercial applications they should be 30 inches deep, and 33 inches if an under counter refrigerator is to be inserted. Also, when specifying the size of an open bay to accommodate under counter refrigeration, be sure to allow a couple of inches more than the physical dimensions of the equipment, so that it can be easily inserted and removed for daily cleaning.

Dimensions Plan

You will need to create a floor plan showing all the critical dimensions for new partitions, doors, cabinets, and fixtures. This will, of course, help make sure that everything ends up where it is suppose to be, and will be the right size.

A final thought about design; unless the space you will be designing is a clean vanilla shell (meaning, nothing currently exists in the space, except perhaps one ADA restroom), you will have to make sure that all the features that you are considering keeping, will be acceptable with your local bureaucracy. Many older buildings were not designed to present codes. If the business type remains the same (your space was occupied by a food service establishment before you), then some times any non compliant features will be grandfathered-in, meaning you don't have to bring them up to current requirements. But don't count on this! You need to check with your bureaucracies to make sure. More and more I see bureaucracies requiring new business owners to remodel, so that all features are compliant with codes. This means you may have to rip-out bathrooms and hallways, add fire sprinkler systems, and provide ramps where there are steps. Better you know all these things before you begin your store design!

I always tell my consulting clients, that if I produce a perfect design and layout for them, they will never notice... because everything will be exactly where you would expect it to be. Unfortunately, if you create a less than optimal design for your coffee bar, you probably won't realize it until you start working in it. Changing design mistakes or inadequacies after the fact, can be extremely expensive. Not correcting those mistakes may even cost you more in lost potential sales. For this reason, I strongly suggest using an experienced coffee business space designer to create your layout for you, or at very least, to review the design you have created. Doing so will payoff with dividends.

How to Design and Layout a Coffee Shop Or Espresso Bar

Saturday, January 14, 2012

Betty's Hearty and Healthy Grilled Chicken Sandwich Recipe

Betty's Hearty and Healthy Grilled Chicken Sandwich Recipe Video Clips. Duration : 9.85 Mins.


In this video, Betty demonstrates how to make her Hearty and Healthy Grilled Chicken Sandwich. This is a great sandwich to make if you are just cooking for yourself or maybe for 2--but it can be made for a crowd! Ingredients: (for 2 sandwiches) 2 uncooked chicken breast fillets 2 sweet Italian sub buns (You may substitute any type of sandwich bread here--Italian bread or French baguette or other choices are good.) 1/2 cup mayonnaise 2 tablespoons dill pickle relish meat tenderizer, to taste freshly ground black pepper extra virgin olive oil--enough to coat chicken 1 slice Deluxe American cheese, optional (You may use any type of sliced cheese that you like.) 2 thin slices fresh tomato fresh lettuce leaves Prepare 2 chicken breast fillets for your sandwich by using a meat mallet (or something heavy) to flatten and tenderize the fillets. Sprinkle both sides with meat tenderizer to taste, and freshly ground pepper to taste. Rub both sides of the fillets with extra virgin olive oil, and set aside. Now, wash your hands, and prepare the spread for your sandwiches. Mix 1/2 cup mayonnaise with 2 tablespoons dill pickle relish. Stir thoroughly, and pour into a small serving dish, and set aside. (This spread may be enough for 4 sandwiches, depending on how much you want for each sandwich.) Now, prepare your bread. If the bread is not cut into serving pieces, separate it, and slice it into two halves per sandwich. Place these in a pan and put them in a 400 degree oven that is turned ...

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Friday, January 13, 2012

Northern Soul - Girl Group Quality - De Vons

Northern Soul - Girl Group Quality - De Vons Video Clips. Duration : 2.28 Mins.


Nice

Keywords: northern, soul, de, vons, breadmaker, 99

Thursday, January 12, 2012

Northern Soul - Cracking Crossover - Forevers

Northern Soul - Cracking Crossover - Forevers Tube. Duration : 2.65 Mins.


Great little tune this one

Keywords: northern, soul, forevers, breadmaker, 99

Wednesday, January 11, 2012

Northern Soul - Great 60s - Brenton Wood

Northern Soul - Great 60s - Brenton Wood Video Clips. Duration : 2.37 Mins.


semi known gem

Keywords: northern, soul, brenton, wood, breadmaker, 99

Tuesday, January 10, 2012

How to Make Nikuman 肉まんの作り方 (Chinese Steamed Pork Buns)

How to Make Nikuman 肉まんの作り方 (Chinese Steamed Pork Buns) Video Clips. Duration : 6.62 Mins.


Ingredients for Nikuman (Chinese Steamed Pork Buns) (8 pieces) - Dough - 250g All-Purpose Flour (0.551 lb) 1 tsp Instant Yeast 5g Baking Powder (0.176 oz) 25g Sugar (0.882 oz) A pinch or two of Salt 1 tbsp Sesame Oil 130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 us cup) - Meat Mixture - 150g Pork Shoulder Slices (0.331 lb) 1/2 tsp Salt A pinch of Pepper 1 tsp Sugar 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/8 tsp Five-Spice Powder 1 tbsp Potato Starch 1 tsp Sesame Oil 100g Cabbage (3.53 oz) 40g Spring Onion (1.41 oz) 1 tbsp Chopped Ginger 2 Dried Shiitake Mushrooms 5g Dried Shrimp (0.176 oz) 8 sheets of Baking Paper (2x2 in/5x5cm) ** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F). <材料> -生地- ・中力粉:250g ・インスタントドライイースト:小1 (予備発酵のいらないドライイースト) ・ベーキングパウダー:5g ・砂糖:25g ・塩:二つまみ・ごま油:大1 ・ぬるま湯:130ml(椎茸とエビの戻し汁を含む) -肉あん- ・豚肩ロース薄切り:150g ・塩:小1/2 ・コショウ:少々・砂糖:小1 ・しょう油:小1 ・オイスターソース:小1 ・五香粉:小1/8 ・片栗粉:大1 ・ごま油:小1 ・キャベツ:100g ・長ねぎ:40g ・しょうがみじん切り:大1 ・干ししいたけ:2枚・干し ...

Tags: cooking, Japanese, food, recipe, how, to, make, nikuman, Chinese, steamed, pork, buns, cabbage, dough, 肉まん, 中華まん, 料理, レシピ, クッキング, 作り方, cookingwithdog

Monday, January 9, 2012

Run Baby Run-The Newbeats-1965

Run Baby Run-The Newbeats-1965 Tube. Duration : 3.08 Mins.


Love This 1965 Groove. 65 When It Was Alive. Thought This Song Was Very Close To Being As Great As Bread And Butter. Run Baby Run- Love It. I Mean Was It Great To Be Alive In 1965 ? They Sure Had Great Music. I Would Have Had 1000 Records And Would Have Been At The Record Mart In Town Every Single Day. A Great Time.

Tags: 1965, Hits, Bread, And, Butter, The, Newbeats, 74, sodapop

Minecraft with Mods Ep. 16: The Night Cutter

Minecraft with Mods Ep. 16: The Night Cutter Tube. Duration : 11.88 Mins.


What do you guys think? Intro maker's channel below! Intro maker: www.youtube.com

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Sunday, January 8, 2012

Head Cheese

This is the time of year when head cheese seems to be popular. We always have it around the holidays. Most of the stuff found in supermarkets does not compare to the home made kind. Most store bought is too gelatinous for my taste. Probably because the list of ingredients includes gelatin. There is no gelatin in home made head cheese. All that is needed is a hog's head, water and spices.

To make head cheese, clean the hog's head by removing the snout, eyes, ears, brains and all the skin. Trim away all the fat from the head and cut it into four pieces. Place in a crock or enamel container. Cover with a solution of 1/2-cup canning salt to 1-gallon water. Make sure the pieces are completely covered. Let it soak for 5-hours to draw out all the blood.

Bread Maker

Next drain the salt solution and rinse several times with clear water. Place in large pot and cover with water. At this time we usually put the heart in the pot too. Bring the water to a boil and cook until the meat falls off the bones. Let cool until it is cool enough to handle and pick all meat from the bones. Strain the broth and measure 2-quarts.

Head Cheese
 



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Panasonic SD-RD250 Automatic Bread Maker with Fruit/Nut Dispenser Features

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Saturday, January 7, 2012

Northern Soul - Popcorn - Maria Dallas

Northern Soul - Popcorn - Maria Dallas Tube. Duration : 2.25 Mins.


Quirky little aussie 45, great hammond mini breaks throughout

Keywords: Northern, Soul, Popcorn, Maria, Dallas, breadmaker, 99

Friday, January 6, 2012

Changing The Augers

Changing The Augers Video Clips. Duration : 1.03 Mins.


how to change the auger in your Grianmaker Grain Mill

Keywords: grain, maker, mill, grainmaker, auger, changing, how, to, bread, machine, bitterroot, tool, and, victorbailey, 18

Thursday, January 5, 2012

Automatic breadstciks Grissini Machine

Automatic breadstciks Grissini Machine Tube. Duration : 4.07 Mins.


Full Automatic breadstciks grissini making machine, from bread dough to dispose in trays. This machine is fully controlled by means PLC and HMI which easily allow change of grissini length, speed, and control each unit of the machine alone. This machine is fully engineered, designed and manufactured by FARHAT Bakery Equipments, Lebanon. The production capacity of this automatic line can be up to 4 trays per mn, and the length of grissini is controlled from 15 to 780mm. FARHAT BAKERY EQUIPMENTS Beirut, Lebanon Tel: 0096170527111 Fax: 009611894989 Email: info@farhatbakery.com www.farhatbakery.com www.pita-machines.com www.grissini-machines.com

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Wednesday, January 4, 2012

Bad Pool Header - How to Fix the Blue Screen Bad Pool Header Error

Any computer owner who has ever used Windows has likely experienced the Blue Screen of Death (BSoD). While the frequency of the BSoD has been decreasing over the years with the development of newer operating systems, it still occurs enough to be bothersome to millions of people. So, what exactly is the Blue Screen of Death? I'm glad you asked.

The BSoD, or a 'Windows Stop Error', is an operating system error that occurs any time Windows senses that either a software, hardware or driver error has occurred and it cannot recover from the error. The entire operating system shuts down and diagnostic information is then displayed for you on a blue screen, hence the term 'blue screen of death'. Most of the time, it is merely a glitch in the system and a simple reboot of your machine clears it up.....if you're lucky. If you see the blue screen and the error is labeled as "BAD_POOL_HEADER", it is likely that you have a bigger problem on your hands and a simple reboot cannot fix it.

Bread Maker

If you experience the Windows blue screen on occasion and do a reboot to get rid of it, you could be doing more harm than good. By rebooting each time, you are simply ignoring the problem. Overtime, this can - and will - develop into something that will become unfixable. As the problems multiply, your computer will begin performing poorly, you will experience erratic behavior and your computer will begin freezing. Stemming from that, you will encounter hardware failure resulting in significant data loss and file corruption. The last step is a complete system failure where your machine will be rendered useless.

By now, I am sure you are wondering how to fix this error, right? By hand, the process can be quite complicated, even if you have a ton of free hours to manually go through your machine and are willing to take a stab at correcting the problem, which likely won't work unless you have access to the appropriate software. Or, you could send your computer and your hard-earned cash to a computer repair shop. Or, better yet, you could just throw your computer away with all your irreplaceable information on it and splurge on a new PC. You've got a couple thousand dollars laying around, right? Didn't think so. It seems you should take the smart approach and, for a reasonable price, purchase registry cleaner software to take care of this problem with a simple scan and a few clicks of your mouse.

Why would registry cleaner software be the solution you need? Well, that's simple. Almost every time a user experiences a stop error (BSoD), the culprit is a corrupt registry. The registry on your machine is, essentially, its brain. It tells the operating system how to function properly and contains all the data required to do so - even something as simple as opening your Start Menu. Each piece of software and hardware on your computer has the ability to add, remove, or overwrite that data. So, you can see how one small bit of corruption can start a chain reaction and lead to the fatal Blue Screen of Death.

Therefore, it goes to show that in order to remedy this problem, you need an efficient and reliable registry cleaner. Not only will it correct any currently corrupted files, but it can ensure that none will be corrupted in the future. The benefits? All the useless information, error logs, and extraneous data once stored in your registry will be gone and your computer will perform like it did the day you took it out of the box!

Bad Pool Header - How to Fix the Blue Screen Bad Pool Header Error

Tuesday, January 3, 2012

How to make Cinnamon buns, Delicius n Beatiful.

How to make Cinnamon buns, Delicius n Beatiful. Video Clips. Duration : 2.62 Mins.


Recipe from a1angiem Dough: 3/4 Cup milk 2 Oz butter 1 Egg 3 Cups flour (i add a tsp of wheat glluten) 3 Tb sugar 1/2 ts salt 1 1/2 tsp yeast Filling: 1/2 Cup brown sugar 2 Oz butter 1-2 Tbs cinnamon Glass: 1 Cup Powdered sugar 2 tb milk 1/2 ts vanilla I put half of the flour, then salt and sugar, the other half and the yeast. i have make it better other times.

Tags: Cinnamon, Buns, MINICH3F, delicius, Bread, maker, sunbeam, jam, strawberry, cooking, cook, MINICH

Monday, January 2, 2012

How Long Does a Turkey Breast Take to Cook?

Turkey is a dish most people ignore until around the time of thanksgiving, but it is actually a tasty, and healthy meat that can be enjoyed at any time of the year. Turkey is ideal for sandwiches, stir frys, salads, and lots of other dishes, and is a good alternative to chicken when you fancy a change, but want to stick with white meats.

The cooking time of a turkey breast depends mostly on its size - bigger portions of meat take longer to cook. Other factors that affect the cooking time include the ratio of meat to bone, and whether or not you are trying to cook from frozen. Another thing to consider is the kind of marinade used, and the cooking method that you plan to use.

Bread Maker

What Internal Temperature?

There is no shortage of experienced cooks and top-notch cookbooks that give you their best guesstimate for the ideal turkey breast cooking time. Usually, they will explain that is depends on the size of the piece. However, the best way of getting the roasting done just right is to buy a cooking thermometer and use it to check the turkey regularly to see if the internal temperature has reached 170 degrees Fahrenheit. As soon as the cooking thermometer register 170 degrees, not only is your turkey safe to eat, it is also deliciously moist and tender. There are different methods that you can use to cook turkey, and you have a choice in the pan to use too, but shallow roasting pans are the best bet for cooking turkey breast every time.

Usually turkey breast is served without stuffing, however some people prefer to stuff bigger portions. An 8 pound portion is ideal for stuffing with some of your favorite herbs and spices. Usually for a 2 or 3 pound turkey people cook them for 1 and a half to two hours at 325 degrees Fahrenheit, with 4 to 6 pound breasts taking 2 and a half to three hours, and an 8 pound portion taking 3 and a half hours.

An Easy Recipe

Turkey breasts can easily become a staple of your diet, and you need not get bored of them if you add a little zing to the recipe - a citrus turkey breast sandwich is a great snack for example. Just add some jalapeno paste, lime juice, orange juice, garlic, and onion paste to a marinade - roast the breast, and shred or slice before adding to sandwiches for a healthy and tasty lunch option.

How Long Does a Turkey Breast Take to Cook?

Sunday, January 1, 2012

How to Make Beaded Christmas Ornaments

If you are a crafter or an artist then you will most likely have lots of containers filled with leftover bits and pieces of felts and ribbon, and beads and sequins. These are perfect for this enjoyable Christmas project.

Materials:

Bread Maker

Small scraps of felt and tightly woven cotton: to give a firm base.
Batting: to stuff your ornament.
Beads and sequences: to decorate and embellish your ornament.
Narrow velvet ribbon: to create a loop for your ornament.

Basic Method:

Design your shapes, such as stars, bells, and hearts and moons; or whatever shapes you desire. The size of your shape is entirely up to you as well but obviously you don't want to make them too large, (we don't want the Christmas tree falling over!). Cut out fabric shapes in pairs, with right sides together sew round, leaving a small opening. Turn right side out and stuff with batting. Take extra care to fill the corners, use a thin tool to get the batting into the corners. Close the opening with overcast stitching.

For the central design or motif, you can choose a large bead, sequin, or small brooch. Work around this with a repeated pattern of beads. Use sequins as a base by building up two or three graduated shapes and topping them with a matching or coordinating bead to secure. Continue covering your shape with beads until you have achieved your desired look .Make a bow from velvet ribbon and cut the ends at an angle and dab a little glue on each end so it doesn't fray. Attach the bow and add a loop to the back of the bow for hanging the ornament.

Merry Christmas!

How to Make Beaded Christmas Ornaments