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About Us:-
Allo Gobi Vegetable
This recipe livens up ordinary
cauliflower and potatoes into something
quite different. The recipe shown here has spices that
are not
necessary (like cloves and cardamom) or at least that\'s
not how mom made
it at home, however it adds a nice touch.
Ingredients:
------------
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Method:
Method:
-------
Start boiling the potatoes in a saucepan. Let them boil
for at least 15
minutes. After they are done, turn off the heat and let
them stand in
the water.
Cut the cauliflower into small bite
sized pieces (roughly 1" cubes),
throwing away most of the stem pieces. Wash and drain
in a collander.
While the potatoes are cooking, heat
the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they
start popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add
onions. Wait until the onion starts
to turn before adding the rest of the spices (except for
turmeric).
Put the cauliflower in the skillet and fry in the oil
and spices for 2
minutes. While the cauliflower is frying, cut up the
potatoes into bite
sized pieces and add to the skillet. Add turmeric and
stir.
Continue stirring the vegetables under medium heat for
another couple of
minutes. Add 1/2 cup of water and reduce heat to low.
Cover skillet
and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too
hard, add another
1/4 cup of water and cover again for 5 minutes.
 What
factors affect the color of meat
Myoglobin, a protein, is responsible for the majority of
the red color. Myoglobin doesn't circulate in the blood
but is fixed in the tissue cells and is purplish in
color. When it is mixed with oxygen, it becomes
oxymyoglobin and produces a bright red color. The
remaining color comes from the hemoglobin which occurs
mainly in the circulating blood, but a small amount can
be found in the tissues after slaughter.
Color is also influenced by the age of the animal, the
species, sex, diet, and even the exercise it gets. The
meat from older animals will be darker in color because
the myoglobin level increases with age. Exercised
muscles are always darker in color, which means the same
animal can have variations of color in its muscles.
In addition, the color of meat can change as it is being
stored at retail and in the home. When safely stored in
the refrigerator or freezer, color changes are normal
for fresh meat and poultry.
Does a change in color indicate spoilage?
Change in color alone does not mean the product is
spoiled. Color changes are normal for fresh product.
With spoilage there can be a change in color -- often a
fading or darkening. In addition to the color change,
the meat will have an off odor, be sticky or tacky to
the touch, or it may be slimy. If meat has developed
these characteristics, it should not be used.
If the color of meat changes while frozen, is it
safe?
Color changes, while meat are frozen, occur just as they
do in the refrigerator. Fading and darkening, for
example, do not affect their safety. These changes are
minimized by using freezer-type wrapping and by
expelling as much air as possible from the package.
When displayed at the grocery store, why is some meat
bright red and other meat very dark in color?
Optimum surface color of fresh meat (i.e., dark
cherry-red for lamb; grayish-pink for pork) is highly
unstable and short-lived. When meat is fresh and
protected from contact with air (such as in vacuum
packages), it has the purple-red color that comes from
myoglobin, one of the two key pigments responsible for
the color of meat. When exposed to air, myoglobin forms
the pigment, oxymyoglobin, which gives meat a pleasingly
cherry-red color. The use of a plastic wrap that allows
oxygen to pass through it helps ensure that the cut
meats will retain this bright red color. However,
exposure to store lighting as well as the continued
contact of myoglobin and oxymyoglobin with oxygen leads
to the formation of metmyoglobin, a pigment that turns
meat brownish-red. This color change alone does not mean
the product is spoiled.
What causes iridescent colors on meats?
Meat contains iron, fat, and other compounds. When light
hits a slice of meat, it splits into colors like a
rainbow. There are various pigments in meat compounds
that can give it an iridescent or greenish cast when
exposed to heat and processing. Wrapping the meat in
airtight packages and storing it away from light will
help prevent this situation. Iridescence does not
represent decreased quality or safety of the meat.
What causes grayish or green color on cured meats?
Exposure to light and oxygen causes oxidation to take
place, which causes the breaking down of color pigments
formed during the curing process. Chemicals in the cure
and oxygen, as well as energy from ultraviolet and
visible light, contribute to both the chemical breakdown
and microbial spoilage of the product.
Aircraft Parts that Build
an Aircraft
There are a lot parts and pieces that
build an
aircraft
and when you have or fly a plane, you
are definitely aware that some of these parts need to be
replaced from time to time. Like any sort of moving
entity, parts wear down or simply don't operate as good
as they once did. When these parts wear down and the
need for replacement arises, the whole aircraft is not
outdated yet, as an alternative, aircraft parts must be
bought and then installed on the aircraft.
As you might have understood, there
are diverse aircraft parts that may or may not need to
be replaced throughout the life span of an aircraft.
When the majority of us imagine of an aircraft part, we
only think of the seats, the seatbelts, the carpet,
overhead bins, and the little fold out tables. While
these are just additions to an aircraft, these are the
pieces of an aircraft that wear out fairly quickly and
need to be replaced. Most commercial airlines have
thousands of replacement parts for each of these and
they can simply replace them out as needed.
Then there are the external parts of
an aircraft that most of us think of such as the
propellers, engines, wings, windshield, and tires. These
are the parts of the aircraft that deal with the
elements, and for this reason they are often repaired
and replaced as needed. All aircraft, especially
commercial types are being checked and inspected to make
sure that they meet minimum safety requirements.
During the inspections, a lot of
things may be discovered to be in bad condition and they
then are stranded until the faulty or worn out aircraft
parts can be replaced or repaired.
There are a lot of parts of an
aircraft that will eventually be in bad condition or
simply become obsolete that will need to be replaced
during the life span of the aircraft. Some of these
aircraft parts include audio panels, autopilots, HF
radios, radar altimeters, storm scopes, transponders,
weather radars, and more.
Many parts of the actual aircraft
frame will require to be replaced, as well. Just like
cars or any other vehicle, there are a lot of little
parts and pieces that wear down and need maintenance.
When an aircraft part requires to be
replaced, an aircraft owner or the commercial airline
requires a parts supplier or dealer. Most commercial
airlines keep supply of the typical parts that require
replacing or repairing but they get these parts from the
parts supplier. These parts suppliers have parts varying
from very small to very huge and depending on the
supplier that you go to, you may find that they
specialize have a lot of parts part for any aircraft.
You will find that aircraft parts suppliers that cater
to a different kinds of aircraft.
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