Sony 1080p 3D Blu-ray Disc Player w/Built-in WiFi/Netflix $70 shipped!

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Even though this item is a Refurbished product, it is at  a great price!  I have purchase a few Refurbished  products and they have turned out great! The last item i purchased was my Kodak Camera refurbished and it works excellent!    Today only at JustDeals get this  Sony 1080p 3D Blu-ray Disc Player w/Built-in WiFi/Netflix $65 & $5  shipping!   Go here


Includes:

• Sony BDP-S380 Blu-Ray Disc Player (Black)
• Remote Control With Batteries
• AV Cable
• Documentation

The Sony BDP-S380 Blu-Ray player offers up images at 1080p resolution displaying Blu-Ray in eye-popping 3D and enhancing DVD images as well. Connect to your digital camera to enjoy big screen HD slideshows of your personal photos and video footage. Transform your remote into an all-encompassing super controller using the free downloadable "media remote." Delivering way more quality than you'd expect from such an affordably priced model, this Blu-Ray player also features instant streaming of movies, TV shows, live sports, videos, and music from premium sites such as Netflix, YouTube, Pandora, Hulu Plus and more, offering hours upon hours of high definition entertainment. Use the built-in WiFi for a simple, reliable connection to your Broadband Network. Enjoy the versatility and technical depth of the Sony BDP-S380 1080p Blu-Ray player.
Features:

• Enjoy 3D Blu-ray Disc movies in brilliant 1080p high-definition resolution or upscale the quality of your DVDs to near HD
• Instantly stream a wide variety of movies, TV shows, live sports, videos, and music from Netflix, YouTube, Pandora, Hulu Plus and many more
• Free, downloadable "Media Remote" app for your iPhone, iPad, or Android phone turns it into a versatile remote
• Connect your digital camera, USB-enabled MP3 player, or USB storage device to enjoy videos, photos, and music on the big screen, Region (Blu-ray: A, DVD: 1), Power - 120VAC, 60 Hz
• Built-in Wi-Fi for an easy connection to your wireless broadband network; media streaming from DLNA Certified devices

Sugar Sculpture. Using Isomalt.

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Carrying this thing around with me on the train attracts so much attention. Everyone looks and stares with a confused face. You can hear people whispering and talking about it, wondering if that's made out of sugar or if it's a cake. These girls who were next to me asked what I was going to do with it, and I told her I'm probably going to throw it out in a few days. And she insisted that I shouldn't because it's so beautiful and it would be a waste.
Anyways, so this is my final piece of sugar art, it's mostly made out of sugar and isomalt (a type of sugar). There's blown sugar involved, the dragon-like bird is a part of blown sugar and so is the hidden apple in the back. Blown sugar is a lot like glass blowing, and it's quite an interesting art. I am thinking of taking up glass blowing classes and pottery classes as well. Everything here is made by hand, some are pressed onto a patterned mold to achieve the imprints, but mostly they are all hand pulled and molded.

Hope you guys like it.

Dark Chocolate Rhum Truffle. Part 1.

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Perhaps one of the most misunderstood chocolate bonbon is the "Truffle". Yes, the truffle is a mushroom that will cost you fortune, and NO, the chocolate 'truffle' is NOT made out of the truffle mushroom. The only reason why we call this chocolate bonbon, "Truffle", is because of it's round, rugged shaped that can almost resemble the black truffle mushroom. And you know the French, they always like to name their food creations with some fancy name, when all a chocolate truffle really is, just a mixture of cream and chocolate emulsified together.



Anyways, to make this EASY luxury chocolate treat, all you need are some simple ingredients that you can find at pretty much any grocery store.
1. Heavy Whipping Cream


2. Good Couverture Chocolate


3. Excellent Quality Coco Powder


4. Rum or any other flavorings.
You don't really want to skimp out on buying quality chocolate when you're making truffles. Since a truffle is pretty much combination of chocolate and cream, it's important that you buy a great quality chocolate that is consider couvertures chocolates. And again, don't be intimidated by the word 'couverture', it simply just means that the chocolate contains 31% or higher of cocao butter. Cocao butter is what makes the chocolate rich, smooth and melts heavenly in your mouth. Most cheap chocolates that you buy are not couverture, they don't contain cocao butter, or they contain very little amount. Other types of fats and oils are used in replacement of the cocao butter, and sadly, they don't provide the same result. If you really want to a clear defined understanding of the differences here, just compare shortening and butter. Which one melts easier in your mouth. Try it! =D

 
Melt your chocolate in the microwave in intervals of 15-20 seconds on med-high power, and stir well everytime until it's 80% melted. Do not try and mircowave your chocolate for 40 seconds at once, thinking 20 seconds strength + 20 seconds strength = 40 seconds strength. It's NOT! You will end up burning your chocolate. Chocolate does not have a very high melting point, they melt in your mouth and that's not very hot at all compared to 40 seconds in the mircowave. Chocolate can only withstand a temperature of about 45C before all it's characteristics and flavors starts to be compromised.


When the chocolates are melted, you can heat up your cream to a light simmer, roughly about 68-70C, and pour the warm cream into the melted chocolate. Let that sit for about 15-20 seconds to allow the warm cream to melt the rest of the 20% of chocolate before stirring it. I prefer to use a whisk in begining to create a swirl of the two mixtures, and that will eventually emulsify together, becoming a "Ganache".


 
Start your swirl of emulsion either towards the side of the bowl or dead center, and slowly work in small circles bring everything together before moving out into larger circles. If you start whisking in large circles before you start an emulsion, you risk breaking the ganache, and you will end up with a layer of coco butter floating to the top. Then it's pretty much a down hill battle from there on, unless you know how to fix a broken ganache.


Continue Part 2.

Dark Chocolate Rhum Truffle Part 2.

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So you've managed to emulsify the chocolate and cream, and now it is a 'ganache'. It should be still quite fluid, however thick like milkshake, but smooth like pastry cream. Let that chill and cool for about 20-30 minutes, and eventually you will be able to either fill it in a pastry bag and pipe out little balls, OR you can wait until it's firmer and use a spoon to scoop into balls. I did the scoop with spoon method and rolled it in my hand to make it into a more sphere shape. You need to have a bowl of tempered chocolate to enrobe your truffle balls and create a protection shell that will mostly prolong the shelf life of these truffles, and also give you a thin layer of crunch.



 Working with chocolate is always a challenge to stay clean, and it takes lots of good cleaning habits to prevent a chocolate messy. Once, you feel like you are getting chocolate on areas where you're not suppose to have chocolate. STOP! Stop what you are doing and clean up the mess before continuing or else you will surely end up with chocolate on your clothing and on your shoe and everywhere else besides the truffles.


You need to prepare yourself a big enough of a bowl or tray to roll your enrobbed truffles in. The bigger the bowl, the wider the surface area for your coco powder to spread, therefore easier for your truffle balls to roll around in and not bump into each other. You need to roll your truffles in coco powder as soon as each one is enrobbed, because you will need the help of the tempered chocolate to glue the coco powder on. If you allow the enrobbed truffles to dry out before you roll them in the powder, they will not coat at all. And DON'T EVEN THINK ABOUT BUYING CHEAP COCO POWDER...



Until they are all nicely coated, you should use a mesh sift and sift out the excess coco powder. You just want a even light coat, not a ball of cocaine shot in your mouth. Be gentle with the sifting, you don't want too much force being appliced, or else you might break the chocolate shell. These truffles will store in the fridge for up to 3 weeks, given the condition that your cream and other ingredients are fresh. Chocolate by itself will last up to 2 years in dark, cool and dry places. If you decide to freeze them, they will store up to 3 months, but defrost them over night in the fridge. If you leave them out in the open, room temperature to defrost, the drastic change in temperature will most likely create some condensation on your truffles and that's where the sugar bloom, fat bloom and spoilage comes into play.
ANYWAYS, why store them? Make'em and EAT them right away or give them away to strangers. That's what I do all the time. The homeless people that lives just down the street, underneath the train tracks, they get all the delicious desserts from me. =D

French Bread. It's the Soul of the French Bakers.

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Making French bread is quite the thrill!!.. HA.. no.. not really. It's actually quite boring. The only fun part of it is the shaping aspect. The dough is so soft and easy on the hand to play with. I started yesterday with a poolish, which in simple terms is just a starter dough that will give you a boost of flavor in your bread with early fermentation. What is interesting about the Poolish or starter dough is that, it is actually ALIVE! Yup, it's alive. Like frankenstein alive. And just like all living organisms, you need to feed it food to keep it alive and healthy. As for the Poolish, it eats flour, so every morning you feed it with some flour and it's happy. There are stories of crazy bakers, mostly frenchies, where they would bring their poolish around as they travel. This way they can feed it everyday and also make delicious bread where ever they go. It's pretty neat. I think.


As boring as making bread is for me, I still admire the process of making it. It makes me happy to see perfectly shaped dough, ready to be scored and baked. The feel of working with lots amount of flour, eggs, yeast and salt.. getting messy with your hands, sometimes it's annoying but there are times, where you just feel so relaxed with kneading all the ingredients together into a soft dough. The feel of your hands and finger tips, crusty with the bits and pieces of dried dough, yes.. it's quite annoying also but hey! It's well worth the effort and the mess.

 So sometimes we would make up to 40-50 loaves a day of french bread or other types of breads, pastries and desserts, but by the time I get home, I only have 1 loaf of bread in my hand. Yes, I give them all away to people I see. People who I don't even know that I bump into, people who happen to sit next to me on the train, or neighbors that just happen to walk in the elevator when I'm in it.

Final note. People are always so surprised when I offer food to them, and although I'm shy and I don't really like confrontation of such behavior from strangers. I know this loaf of bread, cake, or pastry will make the rest of their night a more positive one. They will go home and say, " Hey honey! guess what.. some asian kid just gave me a free loaf of bread ! " .. lol. strange.. but is it? Should it be? It makes me wonder.. what has this world become to when the thought of giving without asking for anything in return is a suspicious motive. But I'm not going to let that thought stop me from sharing what I love the most. Making YOU happy by doing what I love to do. Sharing the food that i make DUH!!!

Clem's Little Secret

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Everyone has their dirty little secrets... some are dirtier than others.

Take Clem, for example. It started off with a long summer walk through a dusty Texas town. Clem was hungry. He stopped at a diner. The menu read ham-burger...

Isn't ham supposed to be pork?

One bite and Clem was in love. Two bites and he realized his mistake. Three bites and it was impossible to go back.

Now - when he thinks the rest of the herd isn't looking - Clem sneaks off to that diner. He is oh-so-careful in keeping his little secret... he even makes sure to bring his little bib so that he doesn't dribble on his sweater.

Oh, Clem.

The pattern (called "Clem's Little Secret") is now available for download on Ravelry ($3.00) or you can purchase from my Etsy Shop and have the pattern emailed directly to you for $5.00. As always, the pattern is loaded with step-by-step instructions and photos to help you create Clem, his little bib, and the fateful cheeseburger.

And for those of you who would rather purchase without creating a Ravelry account ($3.00 download), just click the Buy Now below!

CompuStar Remote Start, Universal Bypass System & Geek Squad® Installation -$200 shipped!

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Today only at BestBuy get the CompuStar Remote Start, Universal Bypass System & Geek Squad® Installation -$200 shipped! Regularly-$459.99!   Go here

Free Geek Squad installation, a $159.98 value, when you buy this discounted package. Package includes remote start system, universal immobilizer bypass module and Geek Squad installation. Total package savings of $259.99.

Four-button one-way remote start is compatible with most automatic transmission vehicles. Features built-in valet/service mode, separate lock and unlock buttons, and 1000-foot operating range. Package includes remote start system, universal immobilizer bypass module, and Geek Squad installation.