_cozy-cole-all-stars-jersey-jump-off-1944.jpg "Cozy Cole All Stars - Jersey Jump-Off (1944) from gal video la my pan Video Screenshot Preview")
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⏲ Duration: 2:26
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✓ Published: 24-Apr-2024
👁 View: 10K times
✓ Published: 24-Apr-2024
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Cozy Cole All Stars<br/><br/>\
Cozy Cole All Stars<br/><br/>\
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_the-merchant-of-venice-frank-burbeck-1912.webp "Shylock's rebuke from The Merchant Of Venice by Shakespeare<br/><br/>Recited by Frank Burbeck <br/><br/>Victor 17163<br/><br/>1912<br/><br/>Spoken by Shylock<br/><br/>Act 1, Scene 3<br/><br/>Signior Antonio, many a time and oft<br/>In the Rialto you have rated me<br/>About my moneys and my usances:<br/>Still have I borne it with a patient shrug,<br/>For sufferance is the badge of all our tribe.<br/>You call me misbeliever, cut-throat dog,<br/>And spit upon my Jewish gaberdine,<br/>And all for use of that which is mine own.<br/>Well then, it now appears you need my help:<br/>Go to, then; you come to me, and you say<br/>‘Shylock, we would have moneys:’ you say so;<br/>You, that did void your rheum upon my beard<br/>And foot me as you spurn a stranger cur<br/>Over your threshold: moneys is your suit<br/>What should I say to you? Should I not say<br/>‘Hath a dog money? is it possible<br/>A cur can lend three thousand ducats?’ Or<br/>Shall I bend low and in a bondman’s key,<br/>With bated breath and whispering humbleness, Say this;<br/>‘Fair sir, you spit on me on Wednesday last;<br/>You spurn’d me such a day; another time<br/>You call’d me dog; and for these courtesies<br/>I’ll lend you thus much moneys’?<br/><br/>Bassanio has no money but he needs money so he can woo Portia, so Bassanio turns to his friend Antonio for a loan.<br/><br/>Antonio has invested his own money in ships and cannot furnish his friend with money, so he hopes to help Bassanio by going to Shylock for a loan.<br/><br/>Shylock is Jewish. The others are Christian.<br/><br/>Shylock is bitter that he is asked for money after being badly treated by Antonio in the past.<br/><br/>That bitter feeling is the basis for this famous monologue.")
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_the-huguenots-benediction-des-poignard-1912.webp "Benediction des Poignard<br/><br/>from The Huguenots (or Gli Ugonotti in Italian)<br/><br/>Marcel Journet<br/><br/>Victor 74275<br/><br/>1912<br/><br/>Composer is Giacomo Meyerbeer<br/><br/>Marcel Journet \")
_making-strawberry-milk-macarons-strawberry-milk-macarons-recipe.webp "▶ Materials (25-28 macarons, approximately 3-4 hours)<br/><br/>Almond flour 184g, sugar powder 168g, white 140g, sugar 140g, red food coloring<br/><br/>115g sugar, 40g water, 75g white, 2ml vanilla extract, 240g unsalted butter, 15g condensed milk, 10g strawberry powder<br/><br/>1) Put the pod in the milking pouch and lay it under the macaroon pattern sheet<br/>2) Whip the whites into the bowl<br/>3) Add sugar 3-4 times, whipping constantly<br/>4) When the sugar is melted and the particles are not touched, and the smooth meringue is completed, add color and mix.<br/>5) When the pigment is mixed, add almond powder and sugar powder through a sieve<br/>(It is convenient to do it 2 times in advance)<br/>6) Mix with a spatula (mix the flour invisible)<br/>7) While mixing the dough with a spatula, slowly adjust the concentration of the dough.<br/>8) When you drop the dough, you can drop it slowly without breaking (if you drop it quickly, it is too thin)<br/>9) Put the dough into a milking pouch with a pod and squeeze it on the prepared sheet<br/>10) Blow bubbles with a thin toothpick<br/>11) Leave it at room temperature to dry out<br/>(When you touch it with your hand, it feels like you have a film on your hands)<br/>12) Preheat oven to 150 degrees for 10 minutes<br/>13) Lower it to 140 degrees, add the dough and bake for 14-15 minutes<br/>14) Cool the baked macaron shell (make cream in the meantime)<br/>15) Add sugar and water to the pan and put on low heat.<br/>16) When it starts to boil, add whites to another bowl and whip slowly<br/>17) The meringue is made with a white white color, and when the temperature of the syrup is 116 ~ 118 degrees, whip the syrup while pouring it on the meringue.<br/>18) Whip at high speed to make a solid meringue (add vanilla)<br/>19) When you touch the meringue, it should not be too hot.<br/>20) Whip while adding butter at room temperature<br/>(The cream appears to separate, but if you continue whipping it becomes a soft cream)<br/>21) When the cream is finished, add condensed milk and mix<br/>22) Add strawberry powder and mix (I crushed dried strawberries and then added)<br/>23) Mix evenly and put in a squeezed pouch<br/>24) Macaron Squeeze the cream on a flat surface and cover the other macaron shells<br/>25) You can eat it right away, but if you put it in the refrigerator for about a day, it will be softer and more delicious.<br/>+ Make macarons refrigerated and eat within 2-3 days<br/>(Refrigerated storage: Stored in a closed container and consumed within a week)<br/><br/>▶ ingredient<br/><br/>184g almond powder, 168g powdered sugar, 140g egg whites, 140g sugar, food coloring (red)<br/><br/>115g sugar, 40g water, 75g egg whites, 2ml vanila extract, 240g unsalted butter, 15g sweetened condensed milk, 10g strawberry powder<br/>")
_kada-prashad-124-aate-ka-halwa-124-124-124.webp "Kada Prashad, or Aate ka Halwa, is a delightful, sweet dish crafted from wheat flour. This simple recipe is about roasting wheat flour in ghee until golden, then sweetening with sugar and making it creamy with water. It's a sacred offering in Gurudwaras, more than just a dessert, cherished for its smooth texture and rich flavor. Perfect for any occasion, this easy dessert fills your home with a divine aroma. A must-try traditional Indian sweet.<br/>One small advice Ji, ALWAYS COVER YOUR HEAD, WHILE MAKING KADA PRASHAD.<br/><br/><br/>Full recipe for Kada Parshad :<br/>Prep time: 4 minutes<br/>Cooking time: 15-18 minutes.<br/>Serves: 5-6 people.<br/><br/>Ingredients:<br/>GHEE | घी -- 1 cup/ 1 KATORI<br/>WHOLE WHEAT AATA | आटा -- 1 cup/ 1 KATORI <br/>SUGAR | शक्कर -- 1 cup/ 1 KATORI<br/>WATER | पानी -- 2 cup/ 2 KATORI<br/><br/>Method:<br/>Place a deep pan over MEDIUM TO LOW FLAME and pour in the ghee once it's heated.<br/>Add the flour and whisk constantly to avoid lumps as soon as the ghee is heated.<br/>Stir the flour constantly while cooking it over low heat until it turns brown, just like a (Parle-G) biscuit-like color.<br/>Add the sugar and water when the flour and ghee start to take on a dark, biscuity color. Next, turn down the heat to medium and continue cooking the halwa until the ghee has separated.<br/>When the ghee separates, your kada (deep pan) and our Kada Prashad | aate ka halwa is ready. Don't forget to turn off the burner.<br/><br/><br/>#kadaPrashad #aatekahalwa #aatekasheera #kadaparshadRecipe #aatekahalwarecipe #sacredfood#GurudwaraPrasad <br/><br/>#Indiansweets #easydesserts#traditionalrecipes#sweettreats#homemadehalwa#vegetariandesserts#b2brecepie #b2brecepies #simpledishes #easycooking <br/>#b2bcooking #b2beasydish #b2bkadaprashad #b2b #b2bkadaprashad<br/><br/>Links<br/><br/>Instagram<br/>instagram.com/brownies_to_biryani?igsh=aXpsZXZmbXBmdnps<br/><br/>Facebook<br/>facebook.com/brownies.to.biryani?sfnsn=wa&mibextid=RUbZ1f<br/><br/>Gmail<br/>canadamandeepk@gmail.com<br/><br/>Audio/Music:<br/>\")
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