text:
Movie Making Manual/Bombay (Mumbai)

Industry Bodies
Association of Motion Pictures & TV Programme Producers A-402, Pink Apts., 7 Bungalows., Andheri, Mumbai-61 +91 22 6336773

Film Federation of India B-3, Everest Bldg., Tardeo

Film Makers Combine IMPPA House, Dr.Ambedkar Rd, Bandra, Mumbai-50 +91 22 6486344

Western Indian Cinematographers Association 10 Gokuldas Pasta Road, Dadar + 91 22 411 4981

Bombay

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Movie Making Manual/Bombay (Mumbai)


text:
Spanish/Exercises/Object Pronouns

^Lesson 6^

Rewrite the following sentences, replacing the objects with the corresponding pronouns.

1. Yo tengo las tijeras.

2. Yo voy a dar las tijeras a tí.

3. Él compra la carne en la carnicería.

4. Quiero dar el postre a él.

5. Mi mamá siempre cocina el pescado para mí.

Soluciones a los ejercicios Solutions to exercices

^Lesson 6^

title: Spanish/Exercises/Object Pronouns


text:
User:Joygerhardt

Joy. Long-time Wikipedia reader/lurker, newbie user.

title: User:Joygerhardt


text:
Cookbook:Turkey Soup

| Meat Recipes

Turkey soup works well as a meal for an ordinary day. Chicken may be used in place of turkey, but is not as nice and often costs more per pound.

Ingredients

 * Raw turkey
 * Celery
 * Broccoli
 * Wide egg noodles
 * Sage
 * Rosemary
 * Thyme
 * Egg or egg white (optional)
 * Oil (optional)
 * Asparagus (optional)
 * Frozen corn (optional)
 * Bay leaf (optional)

Turkey broth

 * 1) Thaw the turkey in the refrigerator if necessary—this may take a few days.
 * 2) Wash the turkey, including the inside. There may be a bag of organ meat inside the turkey; some of this will be needed.
 * 3) Discard the liver, often found in the organ bag. Also discard the kidneys if you can find them. They may be attached to the inside of the turkey. Your broth will taste better if you can get rid of the kidneys and the liver.
 * 4) Place the turkey in a pan, preferably on a wire rack to keep the turkey out of the juices.
 * 5) Poke holes in the turkey and turkey neck to let the juices drain.
 * 6) Place the neck, heart, and gizzards in the pan. To protect them from the heat, shove them under the edge of the turkey a bit.
 * 7) Cook the turkey, following directions for temperature. Increased time will yield more juice and make the meat nearest to the skin be as if it were fried. At regular intervals, collect the juices from the pan and replace it with a small amount of water to prevent burning (the broth in the pan will burn if it is allowed to go completely dry). You may wish to eat the heart part-way through the cooking time.
 * 8) Carve the turkey, and remove all the meat from the bones. Save the sliceable parts for sandwiches and the softer parts for the soup.
 * 9) Place the skin, bones, wing tips, neck, gizzards, and so on into a large pot. Leave out any severely burned parts. Press the bones down a bit, cover with water, and add a lid.
 * 10) Bring to a boil, then reduce heat to a simmer. Simmer for 1–2 hours. You may need to add water from time to time to replace any lost water. Do not allow the water to fully boil away. This is critical; it is very easy to ruin this by boiling away the water.
 * 11) Strain this broth into another container.
 * 12) Mix some of the broth with the turkey juices you collected while cooking. You'll have to go by taste and experience. If you have a great deal of fat, you may wish to scrape some off after it solidifies. However, do not remove all of the fat—you will lose a lot of the flavor.

Soup

 * 1) Cut the turkey meat into chunks similar in size to your egg noodles. Most ingredients should be cut to this size.
 * 2) Place your broth, herbs, and celery into a large pot. Bring to a simmer.
 * 3) If using an egg, beat it. From just above the surface of the liquid in your pot, dribble the egg into the pot while moving across the pot. Do not stir until the egg has set. This should produce egg filaments.
 * 4) Add the noodles, turkey, and frozen corn. If your broth did not have much fat, add some oil.
 * 5) If the noodles are not soft yet, wait until they are soft.
 * 6) Add the broccoli and asparagus. When the broccoli loses its bluish cast and becomes bright green, serve the soup. Do not allow the broccoli to cook any more, especially not to the point where it begins to get a yellow-brown cast. You may use ice to stop the cooking and more quickly bring the soup to an eatable temperature.

Notes, tips, and variations

 * If you use too many bones in the broth, the result will have an overly strong flavor you may add water to taste.
 * Note that a proper broth solidifies like gelatin when it is refrigerated.

title: Cookbook:Turkey Soup


text:
FHSST Physics

The Free High School Science Texts:

A Textbook for High School Students Studying Physics.

Table of Contents

 * About FHSST
 * /Contributors/
 * /Introduction/

Units

 * PGCE Comments
 * TO DO LIST
 * Introduction
 * Unit Systems
 * The Importance of Units
 * Choice of Units
 * How to Change Units—the "Multiply by" Technique
 * How Units Can Help You
 * Temperature
 * Scientific Notation, Significant Figures, and Rounding
 * Conclusion

Waves and Wavelike Motion

 * Definition
 * Types of Waves
 * Properties of Waves
 * Practical Applications of Waves: Sound Waves
 * Practical Applications of Waves: Electromagnetic Waves
 * Important Equations and Quantities

Vectors

 * PGCE Comments
 * TO DO LIST
 * Introduction
 * Examples
 * Mathematical Properties
 * Techniques of Vector Addition
 * Components
 * Importance
 * Summary of Important Quantities, Equations, and Concepts

/Forces/

 * TO DO LIST
 * Definition
 * Diagrams
 * Equilibrium of Forces
 * Newton's Laws of Motion
 * Newton's Law of Universal Gravitation
 * Examples
 * Summary of Important Quantities, Equations, and Concepts

/Rectilinear Motion/

 * Definition
 * Speed and Velocity
 * Graphs
 * Equations of Motion
 * Important Equations and Quantities

/Momentum/

 * Definition
 * The Momentum of a System
 * Change in Momentum
 * Properties
 * Impulse
 * Important Quantities, Equations, and Concepts

/Work and Energy/

 * Definition
 * Work
 * Energy
 * Mechanical Energy and Energy Conservation
 * Important Quantities, Equations, and Concepts
 * Sources

/Collisions and Explosions/

 * Essay 2: Tiny, Violent Collisions
 * Types of Collisions
 * Explosions
 * Energy and Heat
 * Important Equations and Quantities

/Newtonian Gravitation/

 * Properties
 * Mass and Weight
 * Normal Forces
 * Comparative Problems
 * Falling Bodies
 * Terminal Velocity
 * Drag Force
 * Important Equations and Quantities

/Pressure/

 * Important Equations and Quantities

/Heat and Properties of Matter/

 * Phases of Matter
 * Deformation of Solids
 * Ideal Gasses
 * Temperature
 * Thermal Properties of Materials
 * Important Equations and Quantities

/Electrostatics/

 * Definition
 * Charge
 * Electrostatic Force
 * Electric Fields
 * Electrical Potential
 * Important Equations and Quantities

/Electricity/

 * Flow of Charge
 * Circuits
 * Voltage and Current
 * Resistance
 * Voltage and Current in a Practical Circuit
 * How Voltage, Current, and Resistance Relate
 * Ohm's Law Analogy
 * Power in Electric Circuits
 * Calculating Electric Power
 * Resistors
 * Nonlinear Conduction
 * Circuit Wiring
 * Polarity of Voltage Drops
 * Series and Parallel
 * Simple Series Circuits
 * Simple Parallel Circuits
 * Power Calculations
 * Using Ohm's Law
 * Conductor Size
 * Fuses
 * Important Equations and Quantities

/Magnets and Electromagnetism/

 * Permanent Magnets
 * Electromagnetism
 * Magnetic Units of Measurement
 * Electromagnetic Induction
 * Alternating Current
 * Measurements of AC Magnitude

/Electronics/

 * Capacitive and Inductive Circuits
 * Filters and Signal Tuning
 * Active Circuit Elements
 * Logical Gates
 * Counting Circuits

The Atom

 * Models
 * Structure
 * Isotopes
 * Energy Quantization
 * Periodicity of Ionization Energy
 * Successive Ionization Energies
 * Bohr Orbits
 * Heisenberg Uncertainty Principle
 * Pauli Exclusion Principle
 * Ionization Energy
 * Electron Configuration
 * Valency

/Modern Physics/

 * Quantum Introduction
 * Wave-particle Duality

Inside the Atomic Nucleus

 * Composition
 * Nucleus
 * Nuclear Force
 * Binding Energy and Nuclear Masses
 * Radioactivity
 * Nuclear Reactions
 * Detectors
 * Nuclear Energy
 * Nuclear Reactors
 * Nuclear Fusion
 * Elementary Particles
 * Beta Decay
 * Particle Physics
 * Quarks and Leptons
 * Forces of Nature
 * Origin of the Universe

This is part of a University of Cape Town project: RW James Building, University of Cape Town, Rondebosch 7701, South Africa. Contributors might consider checking http://www.fhsst.org/ for the current status of the book and can contact the SA team at http://www.fhsst.org/

title: FHSST Physics


text:
Talk:FHSST Physics

This book is great. Polishing up the grammar would make it really nice. Exercises would make it excellent, as currently the reader can learn a great deal, but not practice with the knowledge they've gained.

Pages with problems
FHSST Physics Electrostatics:Electrostatic Force: TeX cannot parse \AA or Å

section does not exist
heat, completely blank

Getting to the text-book
I can't figure out how to actually get to a non-print version of it. This makes it very difficult to read. user:Bawolff (not logged in)

 * I hope I have fixed this problem Conrad.Irwin 22:56, 29 April 2007 (UTC)

Simple Harmonic Motion
There doesn't seem to be any mention of pendulums or oscillations of a spring in the wave chapter of the book. To me, this seems like a logical place to put it. Is this something that hasn't been put in yet or is it somewhere else?

Units in LaTeX Math Environment
By default, any text placed in a displaymath environment (or other types of math rendering environments) will be rendered as a variable, and mathematical spacing will be applied. I suggest using the following format:

$$\frac{1000\text{ joules}}{1000\text{ seconds}} = 1\text{W}$$

As opposed to:

$$\frac{1000 joules}{1000 seconds} = 1W$$

The solution is simple - use the \text{} function:

\frac{1000\text{ joules}}{1000\text{ seconds}} = 1\text{W} as opposed to \frac{1000 joules}{1000 seconds} = 1W

Hi

This is the framework for the material developed by the FHST group. Over the next few weeks I will upload the content into the appropiate pages.

--Riaan 17:41, 29 Jan 2005 (UTC)

Image
Your book is now the Book of the Month. Do you (the people working on this book) have an image we could use on the front page? Reub2000 11:52, 3 Jun 2005 (UTC)

Orphaned book module
The following is an orphaned book module. I'm not going to add the link to where it belongs, as I'll leave it to the participants to decide where it should go. This somehow was not linked into the main index and needs to be put in there somewhere:

 * FHSST Physics Collisions Explosions:Types of Collisions

--Rob Horning 12:21, 6 August 2005 (UTC)

I had a look and I don't understand what you mean by orphaned? There is a link to this page from the index page for FHSST_Physics, is that not sufficient? Marknewlyn

Coordinate with Connections Physics?
Sunil Singh, a Physicist in India, has been developing some great cc-by materials for Connextions: see for instance his kinematics fundamentals. The images and presentation are quite polished; this might make a good source of material to coordinate with the next iteration of tihs FHSST text. Sj 22:41, 1 June 2007 (UTC)

Images
Did the images ever exist? There are many red imagelinks, like File:Fhsst electricity26.png, but no logs for such titles either here or on Commons (maybe they've been deleted in ancient times). --Nemo bis (discuss • contribs) 15:08, 11 April 2017 (UTC)

title: Talk:FHSST Physics


text:
Cookbook:Basic Omelet

| Breakfast Recipes | Omelet Recipes

An omelet or omelette is a breakfast food consisting of an egg-based wrapper around a filling of your choice. Omelettes take little time to complete. Always ensure your fillings are either pre-cooked, able to be finished in the time available, or edible when raw but warmed.

Omelet base

 * 2 eggs and 2 egg whites for a typical (6 inch) pan
 * oil

Fillings (suggested)

 * Pre-cooked bacon
 * Broccoli or most other seasonal vegetables
 * Black olives
 * Chopped tomatoes, optionally with the seeds and pulp removed
 * Pan-fried garlic, mushrooms, and fennel
 * Zucchini and leeks
 * Cheese, e.g. cheddar, Pecorino Romano, goat's chevre and fresh herbs (e.g. basil)
 * Any blue cheese
 * Spinach, goat cheese, and pinenuts
 * Sautéed spinach
 * Pancetta
 * Wood-fired or lightly roasted baby potatoes and fresh herbs
 * Wood-fired baby potatoes, mushrooms, and Brie
 * Spanish sausage, mushrooms, and blue cheese
 * Smoked salmon, crispy potatoes and herb sour cream
 * Smoked salmon, Brie, and fresh herbs
 * Prawns and Brie with fennel confit
 * Pancetta, bocconcini, and basil
 * Feta cheese, garlic, and cheddar cheese

Procedure
An omelette can be served folded in half or thirds.

If you only have a normal frying pan

 * 1) Chop up the filling.
 * 2) Mix the eggs well. You may add milk to thin them (up to 1 Tbsp for each egg).
 * 3) Pour the eggs into a cool (i.e. room temperature) frying pan.
 * 4) Heat the pan, stirring constantly.
 * 5) Stop stirring as soon as solid egg begins to form.
 * 6) As the egg solidifies, pry it loose around the edges.
 * 7) If you didn't stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let liquid egg flow under the solid egg. It is best to avoid this problem though.
 * 8) Keep loosening the egg from the edges until you can slide it around.
 * 9) Now you need to flip the egg without ripping it. If you have a very wide turner (or two smaller ones), you can use that. Otherwise, you'll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
 * 10) Place filling on the egg.
 * 11) When the egg is done, wrap it around the filling. Serve.

If you have a large flat professional-style cooktop

 * 1) Chop up the filling.
 * 2) Mix the eggs well. You may add milk or cream to thin them.
 * 3) Heat your griddle (you're doing this without a pan, on the cooktop).
 * 4) Pour the eggs onto the griddle, using a spiral motion to spread them wide and thin.
 * 5) When the egg has set, gently add fillings on top.
 * 6) Using a large (3 x 12-inch, or 75 x 300 mm) turner, fold the egg over the filling.
 * 7) When you think the bottom has cooked, flip the omelette over to cook the other side.

Notes, tips, and variations

 * Before non-stick coating became common, many cooks would keep a special omelette pan which would not be used for any other purpose. It is important to use a very clean pan, especially if it is not a "non-stick" pan. If keeping a pan solely for omelettes, after cooking, wipe well with a clean cloth or paper-towel and then apply a thin coating of clean vegetable oil.
 * You can use 3 eggs and a dash of milk or cream instead of the 2 eggs and 2 egg whites.
 * Try frying the omelette in butter.
 * After folding the omelette, you can top with grated cheddar and place frying pan under a grill until the cheese begins to brown.
 * You can garnish with cream cheese, sour cream, or other thickened dairy product along with a fragrant sprig of a fresh herb or edible flower.
 * Try frying the omelet in excess oil and butter (covering the top).
 * Put the entire frying pan under a pre-heated grill to melt cheese before folding, and make the top go golden.
 * To increase protein content, one can add additional egg whites (which are mostly protein) separating out the egg yolk (which has a grams of fat to protein ratio of 1:1)
 * Cottage cheese or quark are possible high-protein alternatives to cheese as fillings.

hy:Եփութուխ:Ձվածեղ Kookboek/Omelet

title: Cookbook:Basic Omelet


text:
Cookbook:Wonton Soup

| Meat Recipes

Wonton filling is essentially stir-fry, but with smaller particles and less cooking. It goes hot into a wonton wrapper (equal to ¼ of an egg roll wrapper), which is then cooked in a hot broth.

Note that these wontons do not contain cabbage or carrots, which are used by commercial wonton producers to cheapen the filling. The filling in these wontons is superior.

Ingredients

 * Wonton wrappers, or egg roll wrappers cut into quarters
 * Chicken broth, dashi, or plain miso soup broth
 * Meat or poultry (suggested: chicken or pork)
 * Bok choy, or celery and perhaps spinach
 * Broccoli
 * Bean sprouts
 * Powdered ginger
 * Soy sauce
 * Bamboo shoots
 * Oil to fry the filling, possibly including sesame oil

Filling

 * 1) Cut the meat into tiny pieces. This is much easier to do if the meat is cooked, but the result will be better if you cut the meat raw, then cook it.
 * 2) Cut the bamboo shoots into matchsticks.
 * 3) Chop the broccoli head into little pieces, perhaps ⅜-inch diameter. Cut the stalk into matchsticks.
 * 4) If using celery, cut the stalks lengthwise into ¾-inch wide pieces and then crosswise into ⅛-inch slices.
 * 5) If using bok choy, cut the leaves away from the stalk. Treat the stalks as celery. Cut the leaves crosswise in ½-inch strips, then break the strips into 1.5-inch pieces.
 * 6) If using spinach, treat it much like the bok choy leaves.
 * 7) Wash the bean sprouts, discarding any that are not white and crisp.
 * 8) Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. Beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food. You may prefer to cook each ingredient separately, then mix them at the end.
 * 9) Add the meat. If it is uncooked, lightly stir-fry it now. Drain juices and add more oil as needed.
 * 10) You may add a small amount of sesame seed oil and/or sesame seeds for flavor.
 * 11) Add soy sauce. For a typical wok full of food, add a tablespoon.
 * 12) Add ginger. About ½ teaspoon of ginger should be right, depending on taste. Ginger is somewhat hot.
 * 13) Add the broccoli, and the celery and/or bok choy stalks. When done, they should be just slightly softened. Broccoli should end up being very bright green, losing its bluish cast but not gaining any hint of a yellow-brown cast.
 * 14) Add bok choy leaves and/or spinach. When done, they should be just barely wilted.
 * 15) Add the bamboo shoots and bean sprouts, and turn off the heat. Do not overcook the bean sprouts.

Construction and boiling

 * 1) Begin heating water or chicken broth to cook the wontons. You will need this pot to be at a high simmer or low boil to cook the wontons, though such temperatures can damage the taste of dashi and miso soup. Thus, if using dashi or miso soup, you must do the initial cooking in water.
 * 2) Place a small amount of filling onto a wonton wrapper. Pull the corners of the wrapper up, so that all four corners touch each other. Pinch and/or fold the edges to seal the wonton. Repeat as needed.
 * 3) Gently lower some wontons into the pot. Do not overfill the pot. Initially, wontons are easy to unseal by accident. While these cook, you can make more wontons.
 * 4) Cook the wontons for 3 minutes. Remove them with a slotted spoon and place them aside. Keep adding and removing wontons until all are cooked.
 * 5) To serve, place some wontons in a bowl and pour your choice of liquid over them.

Notes, tips, and variations

 * You can use tamale filling.

title: Cookbook:Wonton Soup


text:
Cookbook:Muenster Cheese

| Cheese

A semi-soft cheese that varies in flavor depending on source. The original Muenster cheeses from France have a stronger taste because they are aged longer, while the Muenster/Munster bought in the United States from a deli is usually domestic and is much milder.

Muenster cheese will melt over low heat, but not as quickly as cheddar or cheese stuffs. This property makes it a good choice for heated sandwiches versus Provolone or Swiss.

title: Cookbook:Muenster Cheese


text:
Cookbook:Clam Chowder

In American cuisine, there are several soup-like dishes that are called Clam Chowder.

If you don't know the difference between New England and Manhattan clam chowders: the one with tomatoes has a "t" in the name!
 * New England Clam Chowder
 * a white, creamy soup; the most common variety
 * Manhattan Clam Chowder
 * made with tomatoes, the soup has a red color
 * Rhode Island Clam Chowder
 * a soup with a clear broth, without added cream or tomatoes.

title: Cookbook:Clam Chowder


text:
Use the Source

Welcome! You have come upon the beginning of a lighter-side look at Open Source, open source, Free Software, free software, Unix, Unix-likes and the whole mess known today as the Internet.

This book touches on the concepts of hacking, cracking, scripting and programming; illustrating the differences between them all and why there is a gap between the people doing these things and the masses unaware of the differences between them. Other topics will include the reasons for using different licenses for programs and what some of the more common ones mean to users and programmers.

Contents

 * 1)  What do you mean Open Source isn't Free Software? - Explaining the differences in the terms used for the various types of open source software.
 * 2)  I have to give you what? - Talking about the rights given in licenses and those that are not.
 * 3)  Theft or Copying? - Talking about "stealing" source, how it is actually copying with no loss of property involved.
 * 4)   In the Beginning... - Explaining where the various open source movements began and the start of the Internet, do not go into detail the groups, just their basics - further detail will be in their specific chapters.
 * 5)  Unix - The beginnings of Unix, it's relation to Multics and it's involvement with BSD.  Mention Bell's K&R and the beginning of C.
 * 6)  BSD - Talk about the BSDs, their founders and their strengths and weaknesses, go into more detail than  In the Beginning....
 * 7)  Let's get ready to RUMBLE! - The lawsuit involving BSDi, USL and the University of California; discuss the result of the suit as well as how it affected the BSD and Linux movements.
 * 8)  BSD's Not Unix - The Unix trademark, Unix-likes, System V.
 * 9)  Gnu's Not Unix - Talk about Richard Stallman and the Free Software Foundation and about the various licenses they have made and how they view other licenses.
 * 10)  Linux - Talk about Linus Torvalds and the kernel he made, describe the relation to Minix and Unix.
 * 11)  Gnu's Not Linux! -  Talk about the mincing of words between the Linux and GNU camps.
 * 12)  Gnu/Linux -  The partial result of the GNU and Linux camps spat.
 * 13)  OpenSolaris - Discuss OpenSolaris, what it means to other open source projects.
 * 14)  Divide and Conquer - Talk about community friction, the concept of allies and enemies within the open source world.
 * 15)  Cancer - Talk about the stance given by Microsoft regarding the General Public License, Linux and GNU.
 * 16)  Counter-Culture - Talk about the rising of an anti-Microsoft movement, its relation to the open source groups and its effects on their usage and development.
 * 17)  l33t |-|4X0rz!?! - Hacking, cracking, script kiddies and the like.
 * 18)  Glossary - Definitions of words, technical and cultural terms, acronyms and notes.
 * 19)  Licenses - A much more detailed look at licenses, will not be for the faint of heart
 * 20)  Additional Information - A list of informational sources, the bibliography, thanks and contributors.

Related wikibooks

 * Open Source

title: Use the Source


text:
Cookbook:Toasted Cheese Sandwich

| Cheese | Cuisine of the United States | Sandwiches

 * See: Grilled Cheese Sandwich

A toasted cheese sandwich works well as an everyday lunch. It goes well with soda (pop) or tomato soup. Quality greatly depends on ingredient selection and cooking temperature. A good toasted cheese sandwich has a crispy outside and is not mushy.

Ingredients

 * Mild cheddar cheese
 * Butter
 * Sturdy low-moisture bread

Procedure

 * 1) Slice the cheese ⅛-inch thick.
 * 2) Butter the two slices of bread on one side each.
 * 3) Cover a bread slice with cheese, over the unbuttered side. If you leave gaps, distribute them evenly throughout the middle.
 * 4) Finish the sandwich with the other slice of bread; again, buttered side out.
 * 5) Place the sandwich into a cool 2-sided contact-based cooking device, like a sandwich-iron, waffle iron, or a grill intended for cooking burgers. Heat the sandwich.
 * 6) Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy.
 * 7) Eat immediately. If you must set this sandwich down, use a heated plate or a loose paper towel to avoid letting condensation ruin the surface.

Notes, tips, and variations

 * Use low-moisture cheese. When buying cheese, most likely you will find that the cheeses are labeled for fat, protein, and total weight. Consider the unmentioned part to be moisture, and choose the cheese which minimizes this. For any given amount of protein per weight, choose the cheese with the highest fat content. Likewise, for any given amount of fat per weight, choose the cheese with the highest protein content.
 * Multi-grain bread tends to work well. Sourdough and English toasting bread should also work okay.
 * Add relatively dry tuna, bacon, or pastrami. After cooking, you may pry open the sandwich to add sauerkraut, pickles, or sweet chilli sauce.
 * A bit of Worcestershire Sauce poured on the cheese before cooking also works well.
 * Instead of butter/margarine on the outside of the bread, you can substitute mayonnaise for a tangier sandwich.
 * Thinly-sliced tomato is a nice addition to the sandwich, as are wilted spinach or roasted red peppers. You can also add sliced onion with the tomato to give a more exotic feel.
 * Remember to cool the cooking device a bit before cooking another sandwich.

title: Cookbook:Toasted Cheese Sandwich


text:
User:Patrice Létourneau

Cf. : http://fr.wikipedia.org/wiki/Utilisateur:Patrice_Létourneau

title: User:Patrice Létourneau


text:
Cookbook:Broccoli Stir Fry

| Meat Recipes

Ingredients

 * Chicken or other meat
 * Broccoli
 * Powdered ginger (optional)
 * Soy sauce
 * Oil to fry with, possibly including sesame oil
 * Sesame seeds

Procedure

 * 1) Cut raw meat into small pieces.
 * 2) Chop the broccoli head into medium-small pieces, perhaps 1.2-inch diameter. Cut the stalk into disks, ⅛-inch thick.
 * 3) Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. Slow beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food in your wok. You may prefer to cook each ingredient separately, then mix them at the end.
 * 4) Place sesame seeds into the wok. Stir fry them until they are golden-brown. Remove them, and put them aside for later.
 * 5) Stir-fry the meat. Drain juices and add more oil as needed.
 * 6) Add soy sauce. For a typical wok full of food, add 1 tablespoon. If using low-salt soy sauce, you can add much more without making the food too salty.
 * 7) Add back the sesame seeds.
 * 8) If using ginger, add about 1/4 teaspoon, depending on taste. Ginger is somewhat hot.
 * 9) Add the broccoli, stalks first. When done, the broccoli should be just slightly softened. Broccoli should end up being very bright green, losing the bluish cast but not gaining any hint of a yellow-brown cast.

Notes, tips, and variations

 * Near the end, you can add well-drained canned straw mushrooms, well-drained canned water chestnuts, and/or crisp white bean sprouts. Seafood is also an option.

title: Cookbook:Broccoli Stir Fry


text:
Cookbook talk:Clam Chowder

Would anyone object if it were pointed out that New England Clam Chowder resembles pus, baby vomit, and bird droppings?

title: Cookbook talk:Clam Chowder


text:
Cookbook:Sprout Salad

| Salad

Sprouts make for an excellent salad, both tastier and more nutritious than a lettuce-based salad. Placement as directed ensures that the salad is easily forkable (the fork loosely passes through the top layers to embed in the lowest layer) and ensures that the oil will not all puddle at the bottom. This salad serves two adults, assumed to be eating from the same dish.

Ingredients

 * 1 package plain alfalfa sprouts
 * ¼ cup real bacon bits
 * 2–4 very ripe medium-sized tomatoes
 * 3 stalks celery
 * ⅓ cup oil
 * ⅓ cup red wine vinegar

Procedure

 * 1) Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.
 * 2) Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
 * 3) Distribute the celery and tomato pieces evenly in the bottom of a wide bowl.
 * 4) Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
 * 5) Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.
 * 6) Drain the sprouts well. You may need to shake them a bit.
 * 7) Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
 * 8) Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
 * 9) Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
 * 10) Sprinkle vinegar over everything.

Notes, tips and variations

 * Garnish it with raisins and crunchy dry roasted peanuts.

title: Cookbook:Sprout Salad


text:
Organic Chemistry/Introduction to reactions/Carbocations

Carbocations are carbon atoms in an organic molecule bearing a positive formal charge. Therefore they are carbon cations. Carbocations have only six electrons in their valence shell making them electron deficient. Thus, they are unstable electrophiles and will react very quickly with nucleophiles to form new bonds. Because of their reactivity with heteroatoms, carbocations are very useful intermediates in many common organic reactions.

Carbocation Structure
The orbitals of carbocations are generally sp2 hybridized so that the three full orbitals are arranged in a trigonal planar geometry about the carbon nucleus. The remaining p orbital is empty and will readily accept a pair of electrons from another atom. Because of the symmetry of this geometric arrangement, nucleophilic attack is equally favorable above or below the plane formed by the full orbitals.Result give racemic mixture but extent of racemisation depends upon the nature of solvent. polar protic solvents favours formation of carbocation and polar aprotic solvent take more time to give carbocation while non polar solvent does not give carbocation. Just after formation of carbocation it exist in intimate ion pair, after some time it converts into solvent separated ion pair then it give free form of carbocation. formation of free form depend upon solvent, if it is very good polar protic solvent ( that helps to separate carbocation and it's negative counter part ) then in a very small time, it will give free carbocation.

Carbocation Stability
Carbocations are generally unstable and fairly hard to form. They usually cannot be isolated from a reaction as they will react immediately to fill their empty p orbital. Because they are electron deficient, attaching electron donating groups (such as alkyl groups) to the carbocation will help stabilize the carbocation. In general:

Clearly, the tertiary carbocation is the most stable, as it is surrounded by three other carbon atoms that share the burden of its positive charge. Primary and especially methyl carbocations are rarely seen in organic reactions except under special circumstances like in the case of benzylic or allylic cations.

Carbocations can also be stabilized through resonance by neighboring lone pairs or pi-electrons. In general, this stabilization is greater than one degree of substitution, so a secondary carbocation stabilized by resonance will be more stable than a tertiary carbocation with no resonance stabilization, and a primary carbocation stabilized by resonance will be more stable than a secondary carbocation with no resonance stabilization.

Formation of Carbocations
y Carbocation intermediates are formed in three main types of reactions: additions to pi bonds, unimolecular eliminations, and unimolecular nucleophilic substitution. On a bridge head a positive carbon is rare. The 3-cyclopropyl carbocation is the most stable carbocation.

Reactions of Carbocations
In general, carbocations will undergo three basic types of reactions:

1. Nucleophile Capture
Carbocations will react with even mild nucleophiles (such as water) to form a new bond.

2. Elimination to form a pi bond
Carbons alpha to the carbocation will often lose a proton to form a double (or, in some cases) triple bond from the carbocation. Such a reaction requires only a mild base (e.g. chloride) to remove the proton.

3. Rearrangement
A secondary carbocation may rearrange to form a tertiary carbocation before the ion is stabilized using one of the above-mentioned reactions. Since a cation constitutes a deficiency of electrons, the empty orbitals do not move; rather, a hydrogen atom bonded to a nearby carbon is moved to stabilize the secondary carbocation, of the hydrogen atom creates a new tertiary carbocation, which is more stable and will be substituted to lead to the final product. See carbocation rearrangement.


text:
User:Harshmellow

Name's Bruno Longo, resident in Rio de Janeiro, Brasil.

Want to make/read vast documentations on the subject of Design (in general). Don't know where to start now though... so I'll just stick around, seek info and read stuff. Then, I'd be very happy with any help. My sincere thanks in advance for all help, and thanks for wikimedia. : ] --Harshmellow 00:44, 30 Jan 2005 (UTC)

title: User:Harshmellow


text:
Cookbook:Cashew Chicken

| Meat Recipes

Cashew chicken is similar to a stir-fry, but with a somewhat thick sauce. In this dish, the cashews become soft, and the dish goes well served over rice.

Ingredients

 * Chicken
 * Powdered ginger
 * Vegetables
 * Soy sauce
 * Oil for frying
 * Whole roasted cashews, salted or not
 * Chicken broth
 * Cornstarch

Procedure

 * 1) Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
 * 2) Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
 * 3) For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
 * 4) Add the sauce and cashews to the rest of the dish.
 * 5) Serve with rice.

Notes, tips, and variations

 * Instead of stir-frying the chicken and boiling the cashews, you can add unboiled cashews and batter-fried chicken on top of the dish as you serve it. In this case, you may wish to pour the sauce over the top. Such a dish would need to be served quickly, before the breading gets soggy. For details, see the Leong's Cashew Chicken recipe.
 * The cashews may also be stir-fried alone, with or without boiling.

title: Cookbook:Cashew Chicken


text:
Computers for Beginners

Computers for Beginners is a book for people with little or no prior computer knowledge. It will teach basics moving slowly toward more advanced topics. The primary learning technique will be tutorial examples since they facilitate learning more effectively. There will be adequate theory prior to and explaining the examples so the user learns what the computer is doing instead of just memorizing keystrokes and mouse clicks.

The initial writing of this book will use mostly examples from Windows XP. However, the theories in the book are applicable to any modern operating system (ex: Linux, MacOS, etc); these operating systems will not be explained separately right now unless there are fundamental differences.

Table of Contents

 * 1) Introduction
 * 2) Buying A Computer
 * 3) Where to Buy
 * 4) Processor
 * 5) Etc.
 * 6) Flat Out Basics
 * 7) Setting Up and Turning on the Computer
 * 8) Free Software
 * 9) Proprietary Software
 * 10) Choosing my system - Priority "freedom"
 * 11) Moving the Mouse
 * 12) Familiarizing yourself with the keyboard
 * 13) Launching and Working with Programs and Windows
 * 14) Gooey GUI
 * 15) More Basics
 * 16) Files
 * 17) Installing Programs
 * 18) Uninstalling Programs
 * 19) Customizing
 * 20) Security
 * 21) Malware
 * 22) Firewall
 * 23) Office Programs
 * 24) Internet
 * 25) The Basics
 * 26) What is the Internet?
 * 27) The Internet and the World Wide Web
 * 28) Web Browsing
 * 29) Choosing a Password
 * 30) Bad Passwords
 * 31) Good Passwords
 * 32) Searching: Getting Here from There
 * 33) E-mail
 * 34) Choosing a username and password
 * 35) Utilizing the options
 * 36) Web-based E-mail Programs
 * 37) E-mail through a specialist program
 * 38) Multimedia
 * 39) Games
 * 40) Playing Games
 * 41) Modding/Making Games
 * 42) Images
 * 43) File Types
 * 44) Viewing
 * 45) Editing
 * 46) Music
 * 47) File Types
 * 48) Listening
 * 49) Editing
 * 50) Video
 * 51) Media Types
 * 52) File Types
 * 53) Watching
 * 54) Editing
 * 55) Networking
 * 56) Setting Up a Home Network
 * 57) Different Uses of Networks
 * 58) Sharing Internet Connections
 * 59) Sharing Files and Printer
 * 60) Playing Multi-Player Games
 * 61) Tips&Tricks
 * 62) Truly Removing Log Off User
 * 63) Kill the Passport Balloon
 * 64) Kill the Animated Search Character
 * 65) Keeping your PC running Smoothly
 * 66) Programming
 * 67) Glossary
 * 68) Author(s)

title: Computers for Beginners


text:
Wikibooks talk:Book of the month/February 2005 voting

The only problem I have had about seeing wikibooks is that they try to be too formal. I understand that we all have to be technical here, but the thing about free education is that sometimes people who don't have lots of of money don't have the best education, thus they gracious pleasure in free items. Whenever i go in to see a new or wikibook in progress people like to show the table of contents. Maybe it's just me but don't people usually talk about the class before they pull out the syllabus. Usually people talk about the what people are going to learn in the class before they bust out the syllabus. After they talk about the class they explain the syllabus. These are just a few of the problems I have noticed with wikibooks.

Another thing I would like to say is that I would like to see more visuals inside of the texts. Having media and visual presentation can help many people so they can grasp better understanding of how things work. You can say that cells are an internal circuit having convential flow while external circuits have electron flow, but none of that is going to make sense without a good visual for the person.

When I look at the contents of a wikibook I don't know what to click on half of the time so I just click anywhere and everywhere. This is not a good thing for people trying to learn. It's like giving a person a textbook with all the chapters in a random order and telling them to learn about OHMs law before they know what an electron is. I wouldn't say it's the best thing to do. I really would like to see more wikibooks with an introduction to what the whole subject is about and the contents included. Sadly I didn't see this much in the Physics book and I really would like to learn more physics.- Cyberman


text:
User:Cyberman~enwikibooks

= Who is Cyberman? =

Member Status
I've been around perhaps since year 2002. I'm a scientist and a student. Whatever I learn, I try applying to wikipedia so that we can build an educational resource center.

"Knowledge is Power" - Francis Bacon

Credentials
I like Pythagoras view that all are numbers; therefore, I study math. I like the neat stuff science can do; I'm a science major. I tend to work on becoming a decent writer that can present information; therefore, I study languages and participate in writing communities. I like to philosophize about reality and things of that matter; I'm a member of .

I don't care much for politics nor sociology. I do, however, care for history.

Member of the following websites and forums:

 * Scienceforums.net
 * Scienceforums.com
 * Sciencemadness.org
 * Writingforums.com
 * Englishforums.com
 * Forum.wordreference.com
 * Jref.com
 * Forum of Español
 * SoSmath.com
 * Mathlinks.ro
 * Philosophyforums.com
 * History Forum

To those who wish to edit my stuff
Don't edit and delete a lot of things I worked hard to make. If you have added something or fixed it up nicely, hey I'm impressed. I like to keep a type of learning process going that isn't super scientific. But I want it easily understood for common people with a common English vocabulary. Keep Wikipedia in layman terms, people.

If I seriously leave a project behind to die, and I mean it's seriously scattered, take it off the mainpage. Like the A+ project. Please take it off. I haven't done anything with it. I tried deleting it. Someone put it back. I had a different account called Nezumi. Can't find the password. People want the project to stay, however.

= What are Cyberman's Current Projects? =

Wikipedia
I tend to my studies more than writing up Wikipedia articles. It seems this place gets enough business, so oldbies like me aren't needed. But I will enforce the old school layman's terms ideology. These days I skim through an article for knowledge. If I find a grammar, spelling, or punctuation error, then I'll correct it.

Wikibooks

 * Introduction to Psychology.
 * 1) Resources for Introduction to Psychology [[image:5percent-bar.png]]

 * College Survival Guide

I'd like to finish a book, but I never could. The one I did decently was the the College Survival Guide. I created it because I had obtained a "B" in college. Everything else I have is an A. If I were more preared, had I read that Wikibook ahead of time, I wouldn't have obtained that B grade.

My current/unfinished projects

 * 1) Introduction to Psychology[[image:25%.png]]

 * 1) A+ Certification[[image:25%.png]]

 * 1) How to Cause Havoc[[image:25%.png]]

title: User:Cyberman~enwikibooks


text:
User talk:Cyberman~enwikibooks

You know, your how to cause havok book just evolves into millitary / covert / guerrlia operations eventually, so why not just take the material from US army field manuals, many of which are freely availible (copyright wise), in an digital format and adapt the material for here? --Anon

Cyberman, stop being stupid.. Cyberman

BOTM, April 2005
Hey... I've checked the history for How To Build A Computer, and saw that you made some edits to it. It's been nomintated for Book Of The Month, and it would be good if you could cast a vote for it. You can do so Here. --Noogz 07:47, 21 Mar 2005 (UTC)

How can i contribute?
Hey i have been looking at ur 90 days to calculus II, and was wondering what you would like done, because i have plenty of time (currently writing A level Maths book) but if u want me to contribute /fill in a page or ten..Just contact me --Mitchc 07:41, 24 August 2005 (UTC)

Electronics Wikibook
I saw your comment on the Electronics Wikibook, and I understand your sentiment that the current incarnation of the book is far to expansive and "too physics intense". My proposed solution (although i have moved it beyond the stage of a meer proposal) is to expand the Electrical Engineering bookshelf. In the EE bookshelf, we have broken alot of the topics down into smaller, more focused wikibooks that are geared towards an engineer, and not towards a general physicist. This way, we can get directly to the heart of the matter, and not be bogged down the with mathematical physics details. If you want to help out with this project, it would be very appreciated. --Whiteknight 20:24, 17 October 2005 (UTC)

How to Cause Havoc
I wanted to let you know that the book How to Cause Havoc has been nominated for deletion at WB:VFD. Further more, I am going through to temporarily delete any images or text which are deemed to be offensive enough to consitute vandalism. For starters, I have deleted the page Causing Havoc/Preface, because it contained an image of a middle finger, and a statement that essentially said "screw you" to other wikibooks contributers. This kind of material is clearly unacceptable in wikibooks, and this comment constitutes a final warning that additional contributions of that kind (even in the context of a book) could easily be considered vandalism, and you will be labled as a vandal. I don't mean to come off as attacking you, but i want to warn you that these kinds of things can get a user in trouble. -- 19:37, 5 December 2005 (UTC)

Introduction to Psychology
I'm very interested in contributing to your Introduction_to_Psychology wikibook, but I'm wondering what thoughts or concerns you have in relations to the Psychology wikibook. From the table of contents it would seem both have difference scopes. Do you plan on keeping them seperate? Tom Foolery 21:04, 19 December 2005 (UTC)

Some suggestions if you want to be helpful
I've been looking over some of the things that you have done for your new Wikibook College Survival Guide. Don't worry, I'm not trying to delete this content or anything like that.

Some things that would really help out administrators if you are trying to reorganize the content:

 * 1) Don't just copy and paste whole pages from one place on Wikibooks to another.  As a registered user you have the "Move" tab at the top of the page next to "edit this page" and "discussion".  This allows you to rename pages instead of having to do the copy and paste.  More important, it keeps the full edit history in tact for legal purposes, to let everybody know who added what and when.  By doing a copy and paste to somewhere else, this edit history is lost.  BTW, there is a procedure to merge two forked pages back into one, but it is a pain in the rear to do and can only be done by an administrator.  It would be better to avoid going through that hassle if possible.
 * 2) Please don't just blank pages.  While that is eventually caught and reviewed, it is difficult to try and determine exactly why the page was deleted.  There is a page markup tag that uses the syntax    that lets administrators know that the content needs to be removed.  This give the opportunity to get a second opinion on why it needs to go (I use that template even) and means the content is usually deleted much earlier than through blanking.  Page blanking is also a common vandalism tactic, so it generally takes much more time to go through examining page blankings as opposed to reviewing deletion requests that state a reasonable justification for its removal.

None of this is actually required of users, but it is a way to be polite and be able to keep friendly relations with the people who are working to police the content. BTW, thank you for contributing to Wikibooks, and I hope that you continue to help us through your continued involvement here. --Rob Horning 03:10, 31 March 2006 (UTC)

Blank pages
Generally, there shouldn't be any blank pages. If you don't need a page, please mark it for deletion with delete. --Derbeth talk 19:34, 6 April 2006 (UTC)

<^>---o
 * (--Cyberman 19:35, 6 April 2006 (UTC))

Cyberman Psychology
Don't forget about this! I suggest that you move your notes and updates thus far to Introduction to Psychology and its talk pages and mark Cyberman Psychology for deletion with delete. If you would rather work on it separately from Introduction to Psychology, move its pages to "User:Cyberman/Psychology" to signify that it's not a separate book. Best regards, --Hagindaz 06:17, 15 April 2006 (UTC)

Talk:A+_Certification
I submitted an idea to break the A+ Certification book up from a single monolithic page into a multi-page book format. Since you are a major contributor over there, I would definately appreciate your input on this matter. If the general concensus is to go ahead with this new structure (or a variant thereof) I will gladly put in the time to make the changes myself. --Whiteknight (talk) (projects) 15:18, 25 May 2006 (UTC)

Image copyright problem with Image:5percent-bar.png
Thanks for uploading Image:5percent-bar.png. The Wikimedia Foundation is very careful about the images included in Wikibooks because of copyright law, and requires that we maintain a strict copyright policy. The image that may soon be deleted unless we can determine the copyright holder and status.

The copyright holder is usually the creator, the creator's employer, or the last person who was transferred ownership rights. Copyright information on images is signified using copyright templates. The three basic license types on Wikibooks are open content, public domain, and fair use. Find the appropriate template in Image copyright tags and place it on the image page like this:.

Please signify the copyright information on any other images you have uploaded or will upload. Remember that images without this important information or giving false information can be deleted by an administrator. If you have any questions, feel free to contact me, or ask another Wikibookian at the help desk. Thank you. Urbane  (Talk)   (Contributions)  12:57, 1 September 2007 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Cyberman. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Cyberman~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:07, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 04:50, 19 April 2015 (UTC)

title: User talk:Cyberman~enwikibooks


text:
Cookbook talk:Creme Anglaise

see: Cookbook:Creme Anglaise/trial for a look at possible infobox for recipes. The bellman 07:28, 30 Jan 2005 (UTC)

title: Cookbook talk:Creme Anglaise


text: Template:Attention

title: Template:Attention


text:
User:Chrisjrn

Hello All - I'm Noogz; I'm an avid /.er, Debian GNU/Linux user, Wikipedian and Wikibookian. I frequent the GoldFiles.com Forums (so you can find me there).

My Contributions My Wikipedia Contributions

My main contributions here have been in the How To Build A Computer wikibook.

title: User:Chrisjrn


text:
Cookbook:Camembert Cheese

| Cheese

Camembert is a soft cows' milk cheese originally made in Normandy, France.

Characteristics
The cheese is round, with a white and yellow bloomy, edible rind. The inside is soft and spreadable, with a fat content of about 45%, and the flavor is creamy with earthy notes. It can be made with pasteurised or unpasteurised milk, and is at its best when runny.

Selection and storage
Select a Camembert with a mild earthy odor and no blemishes or slimy spots. Avoid any cheese that smells strongly of ammonia, as this is an indication that it is overripe. You want the inside to be soft and creamy, with a slightly firmer center. Do not cut it open before it has adequately ripened—it will not continue to ripen after this.

Use
Camembert is often part of a cheese plate, and it goes well with acidic fruits to cut through the strong flavor. Similarly, it is best with a robust red wine.

title: Cookbook:Camembert Cheese


text:
Cookbook:Brie Cheese

| Cheese

Brie cheese is a soft cow's milk cheese named after Brie, the French province in which it originated.

Production
To make brie, cow milk is treated with enzymes to separate out the curds. These are shaped into molds, after which they are salted, gently drained of liquid, and placed into a shaping mold. If using specific microbial cultures, these are applied to the cheese; the rounds are then left to ripen, during which time the moldy rind will develop and cause the inside to mature. It is the microbial growth on the rind that breaks down the inside of the cheese, causing it to soften and develop in flavor.

Authentic French brie is made with raw milk and left unstabilized. These will mature in about four weeks. Brie intended for sale in the United States must be stabilized and made with pasteurized milk, after which it is inoculated with the mold necessary to ripen it.

Characteristics
Brie is pale in color with a slight grayish tinge under crusty white mold; it is very soft, buttery, creamy, and savory with a very faint hint of ammonia. The interior should be soft, with a satin-like sheen. It should have a slight yellow-brown color with a few streaks of reddish brown; pure white Brie is under-ripe and will be chalky. The white moldy rind is edible and mild in flavor. Brie made with pasteurized milk has a milder flavor than that made with raw milk.

Varieties
There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, and versions of Brie made with other types of milk. Brie is perhaps the most well-known French cheese and is popular throughout the world. Despite the variety of Bries, the French government officially certifies only two types of Brie to be sold under that name: Brie de Meaux and Brie de Melun.

Selection and storage
When selecting Brie, avoid overripe cheeses that are over-browned with a strong ammonia scent or slimy texture. Underripe cheeses can be purchased and allowed to slowly ripen under cool conditions. Once the cheese is cut open, it will stop maturing.

Brie should be stored in the refrigerator. It can also be frozen for a few months, although this may affect the texture.

Use and consumption
Brie is often served as part of a cheese board, often with fruits, bread, crackers, nuts, and preserves. It is best served at or above room temperature, and it can be baked, sometimes enclosed in a pastry.

title: Cookbook:Brie Cheese


text:
Cookbook:Cuisine of Peru

| Cuisine of South America

Peruvian Cuisine is known not only for its exquisite taste, but also for its variety and ability to incorporate the influence from different times and cultures. Peruvians like to cook and to eat their food, as much as they also like cooking itself, talking about the different ingredients and the places to get the best ingredients.

Main

 * Aji de Gallina
 * Ajiaco de habas
 * Anticuchos - Beef Heart Kabobs
 * Arroz con pollo
 * Arroz tapado
 * Ceviche of White Fish (Cebiche de pescado)
 * Ceviche of Shrimp and Sea Bass
 * Causa rellena con pollo
 * Arroz a la jardinera
 * Ensalada de Pallares (Lima beans)
 * Estofado de pollo
 * Garbanzos con acelga
 * Lomo saltado
 * Papas a la Huancaína
 * Pollo a la brasa
 * Olluquito con carne
 * Cau Cau

title: Cookbook:Cuisine of Peru


text:
Cookbook:Lomo Saltado (Peruvian Steak Stir-fry)

| Cuisine of Peru

Lomo saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price.

Ingredients

 * 3 pounds (900 g) beef tenderloin or other tender steak
 * ¼ cup red wine (e.g. Burgundy)
 * 2 tablespoons crushed garlic
 * 2 medium onions, cut in strips
 * 4 tomatoes, seeds removed, puréed in a blender
 * 5 potatoes peeled and cut into strips for frying
 * 1 yellow Peruvian Chili Pepper (aji), cut into thin strips
 * 1 tablespoon of vinegar
 * 2 tablespoons of soy sauce
 * Vegetable oil for frying
 * Salt
 * Pepper
 * Culantro or cilantro

Procedure

 * 1) Cut the meat into thin strips and marinate them in the wine for 1 hour.
 * 2) Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
 * 3) Add the tomato purée, salt and pepper. Cook for a few minutes.
 * 4) Add the soy sauce while stirring the meat in the wok.
 * 5) Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
 * 6) Fry the potatoes in a separate pan and add to the other ingredients.
 * 7) Serve the dish with white rice.

Notes, tips, and variations

 * Instead of puréeing the tomatoes, you can cut them into slices.
 * You may omit the wine and use a greater quantity of vinegar.
 * Using a different kind of hot pepper changes the flavor of this dish completely.
 * You may choose not to marinate the beef.


text:
Cookbook:Bulgur Bread

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Procedure

 * 1) Combine the boiling water and the bulgur, and let stand for 15 minutes.
 * 2) In a separate bowl, mix together lukewarm water, yeast, and sugar. Let rest a few minutes until it bubbles.
 * 3) In a separate bowl, mix together molasses, margarine, and oil.
 * 4) When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture.
 * 5) In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly.
 * 6) Add the remaining 3 cups of the flour, and knead for 8–10 minutes.
 * 7) Grease a clean bowl, and add the dough. Cover with plastic wrap and a warm, damp cloth, then put in a warm place and let it rest until doubled in volume.
 * 8) Gently deflate the dough, and divide it into 3 pieces.
 * 9) Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again.
 * 10) Bake at 375°F (190°C) for 10 minutes, then turn the temperature down to 350°F (175°C) and bake for 20–25 more minutes or until done.

title: Cookbook:Bulgur Bread


text:
Cookbook:Peruvian Molded Rice (Arroz Tapado)

| Cuisine of Peru

Arroz tapado (Spanish for molded rice) is very popular in Peru and is a favorite among children because the recipe calls for molding rice and minced beef into a shape.

The minced beef preparation is very similar to picadillo (Spanish for minced meat) which is popular throughout Latin America and the Philippines. In most other countries picadillo is served with white rice on the side.

Ingredients

 * 3 cloves of garlic, minced
 * 2 tbsp olive oil
 * Lemon juice
 * Salt
 * 4 cups (1 litre) water
 * 1 pound (450 g) washed rice
 * 1 onion, finely chopped
 * 2 pounds (900 g) ground beef
 * 2 tomatoes, finely chopped
 * 1 tbsp tomato paste
 * 4 tbsp of raisins
 * 5 black olives, chopped
 * 3 hard boiled eggs; 2 chopped, 1 whole
 * 1 tbsp parsley, finely minced

Preparation

 * 1) Sauté the garlic in oil, add a few drops of lemon juice, salt and the water, and bring to a boil.
 * 2) Add rice and cook until tender. This should take 20–25 minutes.
 * 3) In another pan, stir in onions and sauté.
 * 4) Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
 * 5) Take an 8-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.
 * 6) Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.

Notes, tips, and variations

 * Use only the egg whites from the hard boiled egg and mince a low-fat cut of beef to reduce the fat at cholesterol in this dish.


text:
Cookbook:Custard Pie

This eggy, sweet pie is easy to make—it forms its own crust as it cooks! Delicious for dessert or a sweet breakfast.

Ingredients

 * 2 cups milk
 * ½ cup flour
 * ⅓ teaspoon baking powder
 * 1 pinch salt
 * 3 tablespoons soft butter
 * 4 large eggs
 * ⅓ cup granulated sugar
 * 1 teaspoon vanilla extract
 * Grated coconut

Procedure

 * 1) Blend all ingredients for 1 minute in a blender.
 * 2) Pour into a buttered 9-inch pie plate.
 * 3) Bake for 30 minutes at 400°F (200°C / Gas Mark 6) or until a knife inserted into the center by 1 inch comes out clean.

title: Cookbook:Custard Pie


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Cookbook:White Fish Ceviche (Cebiche de Pescado)

| Cuisine of Peru

Ceviche

 * 4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
 * juice from about 8 large sour green limes
 * 3 ají limo peppers, diced
 * 3 finely-diced rocoto peppers or habanero peppers
 * Salt to taste
 * Pepper to taste
 * 3 large onions, julienned
 * 1 bunch finely-chopped cilantro
 * 1 clove garlic, chopped

Sides

 * 3 lettuce leaves per plate
 * 16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual
 * 5–6 sweet potatoes, boiled and peeled

Procedure

 * 1) Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
 * 2) Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
 * 3) Add the onion and mix gently.
 * 4) Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.

Notes, tips, and variations

 * Ceviche can be eaten as an entrée as well. In this case, this will be enough for about two people.
 * More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish.

Artes culinarias/Recetas/Ceviche de pescado


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Cookbook:Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)

| Cuisine of Peru

Ingredients

 * 10 medium potatoes (new or red a good choice)
 * 1 pound cheese (Romano, Mexican or feta work well)
 * 4 aji amarillo (Peruvian yellow chili peppers), seeded and deveined
 * 1 cup evaporated milk
 * ½ cup vegetable oil
 * 2 cloves garlic
 * 8 saltine crackers
 * 1 tablespoon prepared mustard
 * Salt
 * Pepper
 * Lettuce
 * 3 hard boiled eggs
 * Black olives

Procedure

 * 1) Peel and boil potatoes as you normally would. Drain water, and allow them to cool.
 * 2) In a blender, purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick
 * 3) Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.

Notes, tips, and variations

 * This dish can be served slightly cold.
 * Some recipes suggest the use of huacatay, but this is a confusion. Huacatay is a key ingredient of ocopa, another Peruvian sauce.


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Cookbook talk:Cuisine of Peru

I got the initial recipes from http://www.peru-travel-adventures.com/peru-recipes-food.html I guess there is no copyright since they recipes there are submitted by individual travelers. I’m still formatting pictures of the dishes and the ingredients to add them later.

title: Cookbook talk:Cuisine of Peru