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Read this thread for the HOT Aviators!
This pretty much sums it up for me.
Our new mantra, There's always next year. Of course, actually, the playoffs and the SB are next year.There's always next year.
my g/f was the yambille queen so she fowarded me this explanation
Sweet Potatoes
Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.
Yams
The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato.
Slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide.
Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length.
I bet everyone here weighs less than 60 pounds & resembles a small twig found on the ground in deepest winter.
Yes. We are all tiny, tiny men. You could probably beat the entire board up. Here's to you, tough guy!
Recipe name:
fried yam puffs - epok-epok keladi
Yield:
6 serving
Ingredients:
Yam cut into small pieces 1 1/2 lb
Salt 1 ts
Msg 1 ts
Sugar (gula melaka preferred) 2 tb
Softened butter 2 tb
Tapioca flour 2 tb
Stuffing Ingredients
Prawns 4 oz
Meat, minced 4 oz
Onions chopped 3 sm
Frozen green peas 2 oz
Spring onion chopped 1
Mushrooms diced 2
Salt 1/2 ts
Msg 1/2 ts
Sugar 1 ts
Soy sauce 1/2 ts
Oyster sauce 1/2 ts
Cornflour in 3 T water 1/2 tb
Cooking oil 2 tb
Preparation:
Puff Ingredients
1. Steam yam until cooked. Remove and mash. Leave to cool.
2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute.
Add onions, spring onion and mushrooms and stir for another minute.
3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture.
Stir well. Add in green peas and stir. Remove and cool.
4. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide
into 20-25 portions.
5. Roll each portion into a ball and flatten.
6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and
seal.
7. Heat cooking oil for deep frying. Deep fry until golden brown. Serve
Hot.