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The Best Way to Make Eggs, According to BA Staffers

From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.<p>When discussing the perfect method for frying eggs the other day, we realized: There is no right way to make eggs, only preferences. Some prefer crispy, lacy edges on their fried eggs; some like them just set, with …

Breakfast

Café Murano, London SW1, restaurant review

The vibe is so great here that it's hard not to go overboard when ordering the food<p><b>Cafe Murano</b> 33 St James’s Street, London SW1A 1HD <b><br>Contact:</b> 020 3371 5559 www.cafemurano.co.uk <b><br>Price:</b> Three courses: <b>£32.50</b><p>OK, so we went a little wild in Café Murano, I’m afraid: there was something about the …

Michael Ruhlman on Eggs, the Subject of His New Cookbook

Author Michael Ruhlman has a new cookbook, "Egg," so we interviewed him to get his egg-cooking (and -eating) advice<p>Yeah, we know: <b>Everyone loves eggs</b>. But we're <del>pretty much</del> obsessed. Not only have we exhaustively researched how to boil an egg and poach an egg, we've dabbled in sous-vide …

Breakfast

What does your cup of tea say about you?

As scientists suggest that Earl Grey tea could be as "good as statins" in lowering your cholesterol, your blend of choice may reveal more about you than you'd expect...<p><b>Earl Grey</b><p>The Aga of teas -- distinctively and eccentrically British, but in an unthreatening way. It is a gentle rebuke to the rest …

Cookbook of the week: Annabel’s Family Cookbook by Annabel Karmel

Annabel Karmel is known for her children's recipes, but her latest book promises to feed the whole family<p>If you’ve had a child during the past 20 years, chances are Annabel Karmel had a strong influence on what you fed it. Even if you didn’t buy one of her books (four million sold), her views on …

When to Use Dried Chiles vs. Fresh vs. Powder vs. Flakes

Our guide to using different types of chiles, from dried and flaked to fresh and powder.<p>The world of chiles is a vast one. Just the sheer number of different types is mind-boggling—I mean, off the top of your head, do you know the difference between a Chilaca and a Cubanelle? (Yeah, us neither.) …

Food Preservation

How to Cook in a Microwave: The 'Best' Advice from Bon Appétit, 1978–1982

Microwave sales are slipping, so we took a lot at old pages of BA to learn how people cooked with them in the early '80s heyday.<p>The microwave is dying, reported Quartz last week, citing the 40 percent drop in sales of the appliance since 2000. Well, here's some news: In the pages of <i>Bon Appétit</i>, the …

Cooking

Wackaging: do we want our food to talk back?

The language used on food packaging has become so chatty and casual it's tiresome. Why on earth is food describing itself in the first person? Brands are not our friends – enough!<p>"Keep me in the fridge" is now the standard instruction on bagged salads and juice bottles. You barely register it; who …

The power of a well-packed lunchbox

For 26 years Caroline McGivern has saved a fortune by avoiding a pre-packaged sandwich and making her own lunch. Her towers of plastic tubs have inspired real lunchbox envy at the Observer<p>There’s nothing like a well packed lunch box and I’ve been making mine for 26 years. It was always a great way …