The Walking Dead Comic | Completo: 1 - 95 | [ESP][PDF][MF]
Saludos amigos, como es bien esperado el próximo estreno de la tercera temporada de “The Walking Dead” estará cargada de sorpresas, nuevos personajes y la participación de algunos personajes que últimamente han cobrado importante labor en el desarrollo de la trama, si me refiero a Maggie…. Pues bien taringueros, si nada falla ya tendremos la tercera temporada al aire para mediados de octubre. Empezaré este post hablando del rodaje de la serie, las locaciones y lo que más nos interesa… Los efectos especiales La AMC renovó la serie para un tercera temporada el 25 de octubre de 2012 en respuesta al gran éxito de la segunda temporada en los picos de audiencia que alcanzó records en una demografía de 18 a 49 años.6 El 14 de enero de 2012, la AMC anuncio que la tercera temporada tendrá 16 episodios. Las filmaciones comenzarón a finales de Mayo de 2012, en Coweta County. Greg Nicotero La cárcel es, de manera unánime, la localización favorita para los fans de los comics de "The Walking Dead".
How to make your own homemade “pop tarts”
Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust. I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time. Start with the pie crust recipe you’re most comfortable with. Break off a piece about 75g by weight. Roll the dough into 8″x6″ rectangle, working gently and slowly so you get a good rectangular shape. Brush off excess flour. Fold the dough in half, making sure they match the other edge perfectly. Trim off the excess, uneven dough edges. Et voila!
Azúcar
Ampliación de los granos de azúcar, mostrando su estructura cristalina monoclínica hemihedral. Azúcar blanco, vista en tamaño normal Se denomina azúcar a la sacarosa, cuya fórmula química es C12H22O11, también llamada «azúcar común» o «azúcar de mesa». La sacarosa es un disacárido formado por una molécula de glucosa y una de fructosa, que se obtiene principalmente de la caña de azúcar o de la remolacha. En ámbitos industriales se usa la palabra azúcar (en masculino o femenino) o azúcares (en masculino) para designar los diferentes monosacáridos y disacáridos, que generalmente tienen sabor dulce, aunque por extensión se refiere a todos los hidratos de carbono. El azúcar puede formar caramelo al calentarse por encima de su punto de descomposición (reacción de caramelización). El azúcar es una importante fuente de calorías en la dieta alimenticia moderna, pero es frecuentemente asociada a calorías vacías, debido a la completa ausencia de vitaminas y minerales. Calidad del azúcar[editar]
Upside Down Apple Pie
If you consider yourself “pie crust challenged”, this recipe is your new best friend. I first saw this pie over at Lisa’s blog and I knew I had to give it a try, it looked delicious. While I have no problem making pie crust, so manypeople have had bad experiences making pie crust from scratch andhave just given up. It does take practice. This recipe was intriguing as it uses refrigerated pie crust. This pie is absolutely fantastic and after the hubby and I ate our share, we both agreed we prefer this apple pie to regular apple pie any day. We are just done with regular apple pie…can you believe it? Make this, make this, make this for Thanksgiving, you will save yourself a million hours and can concentrate on otherdesserts you want to serve. Also, you do not have to worry about making the crust look pretty with fluted edges because you are going to flip it over, another plus. Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. Here’s a side shot.
Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tested Recipes*
How to Make Marshmallow Fondant
This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
