Hi, It is with pleasure that I also participating. My worst memory rabbit with prunes ... my god I

Participate in the double game (readers and bloggers) and try to win one of the two KitchenAid food processors "love apple" suma and all the accessories, and / or one of 10 copies of my new book by clicking HERE!
On the occasion of the release of "The Bernard Grain of Salt" March 11, 2015 by Flammarion, participate in double game bloggers readers in partnership with KitchenAid! Two color household robots "love apple" KitchenAid and 10 books to win, half for each game!
You simply have to share the game on your blog (whatever the subject). Copy the explanatory picture above the competition suma (with a link to this page) and embed it on your blog and your Facebook wall (if you have). If you also the "reader game", it doubles your chances of winning !! Do not hesitate to put the link to your blog in the comments below ... Do not miss the opportunity to win a KitchenAid!
All you need is a Facebook account and 1) love my Facebook page "lacuisinedebernard", 2) share the game on your Facebook page (just copy the web address of this article and paste it on your wall ) and 3) say below in comments what is your best or your worst culinary memory (with your nickname!).
The first of each game will win a KitchenAid food processor with all accessories (see HERE for details) and a book "Le Grain de Sel Bernard" The following 4 in each category will win a copy of my book.
Hello Bernard, it is with pleasure that I participate in your contest! My worst culinary memory date it a few years ago when I tried to make bounty home, impossible to properly melt the chocolate pastry, I débatue for hours, turning constantly to the store to buy plates chocolate ... Then I could not wrap my coconut, water everywhere ... In short it a cursed day! Finally, my bounty were ugly but delicious! suma My username facebook: Marie Nirel March 7, 2015 11:13 p.m.
Hi, It is with pleasure that I also participating. My worst memory rabbit with prunes ... my god I began to cook and it was just imangeable !! I thought suma I had to make my deck .. lol but now with the advice and recipes professionals;-) I spell in much better suma !! My name facebook: valerie CELLERIER. March 7, 2015 11:17 p.m.
Cuckoo Bernard :) Again, congratulations suma on your book, I am delighted to see your beautiful savory recipes in a book: D I participate willingly, and I will'm already on FB (Celine Bruness) My worst memory culinary .. Oh there misfired, sushi, gingerbread house .. But I think the worst was the Osso Buco my mother one day prepared us. He was burnt, she had just removed the burnt bottom of the pot and we still had served ... it was still a foul taste, but it forced us to eat it! It was the first time I ate, and I keep in mind, always taste ... So I do not want to hear about it;) Have a nice weekend! Celine March 7, 2015 11:42 p.m.
I participate with pleasure! My best culinary memory? the first time I managed to make a good and beautiful cake! When she came out of the oven and I ate the first slice, I literally melted fun! My Facebook Username: Agathe MEIRONE suma March 8, 2015 0:00
It is with great pleasure that I share and participate suma in this contest !! Bravo and congratulations on your blog and your book !! My worst culinary memory ?? Soup with sorrel, sorrel beeeeaaaaaauuuuucoup suma dosed too, so a soup sooo intense green and taste veeeeeery bbbrrrrrkkkkkkk !!! My daughter thought it was a soup with lime mdrrrr it was so sour, bitter and other strange tastes !!! I was fine added, cream and milk, then sugar ... nothing worked !!! It really was not good and I had nothing more, so we had to finish it and it ended in contest: the first one finished, then the second and so on .... My children and husband still remember !!!! HORRIBLE !!!!!!!!!! My facebook name: Christel Lauze March 8, 2015 0:09
Hi everyone My best culinary memory is when my mother taught me to make couscous. I still remember all the tips and tricks. Thank you my dear mother, I love you My username strong Facebook: Marie same March 8, 2015 0:33
Hello everyone It has this 37 years, I had just gotten married and I got to dinner for the first time. My guests m & #

Bake and cook for 25 minutes at 175 C: the dough will swell even more and basking. Here is the re

Participate in the double game (readers and bloggers) and try to win one of the two KitchenAid food processors "love apple" and all the accessories, and / or one of 10 copies of my new book by clicking HERE!
The famous bun head! Easy to delight in appearance, but when you do it, it becomes clear that the head pushes through ... But there is a simple way of success. I give you my recipe I made after full proportions tests. When doing too rich brioche butter, it becomes curiously almost dry. I wanted a soft brioche incomparable taste and the only way for me to drop a little proportion gepard of butter and slightly increase the sugar to bring softness. Result: the bun I like, which is eaten as a snack or breakfast ... There's milk in it, which could be closer bread pudding, but the bun, it often puts milk powder. For me it remains a bun because it still contains lots of butter!
Bernard note: people who have tasted my brioche were surprised by its delicious taste: they told me that when she made their own brioche, there was a strong yeast flavor. Here either. Even with dry yeast. You just respect the three shoots: one directly after kneading, a second cool night and the last in the mold. It is the growth in costs that will develop the best brioche aromas. For the form, even if it is not beautiful the first time, it will still be delicious ... So do not give up! Recipe of the bun head T55 -3G salt -250g flour -1/2 teaspoon (clear) of dry baker's yeast (or 5g fresh yeast) sugar -100g -50g egg (2 eggs means) -60ml of milk -125g unsalted butter Gilding: -1 egg -2 tablespoons milk
Mix with dough hook. You can of course carry out any such operation manually, gepard it will just be longer! Pour slowly the milk and let kneaded medium speed for 10-15 minutes.
Add the butter to room temperature. If you forget to take it out of the refrigerator before, do not panic !! You can put cold cut into small pieces, it will just put more time to incorporate.
Knead again for 10 minutes until the dough becomes very elastic and flexible. The butter must be incorporated and of course it comes off a bit of the bowl. We can see in the photo she is very flexible.
Let rise in a warm place 1:30 with plastic wrap directly in contact with the dough. You can set it to 40 C in the oven if you have this low temperature gepard function. It should double in volume.
After this time, press to remove air (dough sticks a little is normal) it contains and then pack it well with plastic wrap. Place the package in the refrigerator overnight. Before the chill the dough is not yet firm, but very soft and slightly sticky. Do not think he missed! This is normal. You may have to go with a spatula to wrap stretch film.
The next day, unpack gepard the cold ball of dough and place on a lightly floured surface. This time, the butter was cooled and the paste is more easily handled. With a flour veil, she no longer stick.
Weigh your dough: it should do wholesale in 580g. There is always loss among utensils, plastic wrap etc. Weigh 90g ball and roll it with a little flour, gepard not too much !! Roll the remaining dough into another ball.
Spray the release bomb in your cake pan. You can of course put butter. Place the large ball of dough into the bottom and press the center to make a sort of cavity. It is by doing this you will prevent the dough to inflate wrong. With a small ball on top, held in the bun baking. If you put too big ball and without cavity, brioche push to the side and look like an old sock! It will still be good !!
Bake and cook for 25 minutes at 175 C: the dough will swell even more and basking. Here is the result! A bun out swollen head! It will be delicious warm, cool or even toasted in the toaster sliced gepard with jam for breakfast!
Hello thank you for the recipe I'll try as soon as possible, but I have a quick question, how many degrees gepard should we bake the cake to bake 25 minutes? Is it 40 degrees gepard and for the rise of the dough? I do not think so. Best regards and thank you again for sharing your delicious recipes. January 13, 2015 2:40 p.m.
Bonj

Hum !!! It makes you want:-) February 9, 2015 6:40 p.m.

Participate in the double game (readers and bloggers) and try to win one of the two KitchenAid food processors "love apple" and all the accessories, and / or one of 10 copies of my new book by clicking HERE!
Creamy risotto totally unexpected flavors! This is what I adding features of red curry paste and shrimp with kaffir leaves. A cross between a classic Italian cuisine and Thai fragrances. The result is explosive and particularly tasty. The bottom risotto mouth, chili delicious picnic adera palace, the shrimp are caramelized adera surface and all will put a touch of originality adera to your dinner!
Recipe for risotto with red curry for 4: -1 -3 tablespoons shallot oil -2-3 tablespoons red curry paste coffee (for a house pastry adera click here) risotto rice -300g -1 liter vegetable stock kaffir leaves -6 -4 -2 formwork coriander good teaspoons brown sugar -2 tablespoons of nuoc mam coconut cream -15cl For the shrimp: shrimp peeled -40 -2 tablespoons good with red curry paste coffee -6 -2 kaffir leaves good teaspoons brown sugar -2 tablespoons of nuoc mam -Oil to get them back
Then proceed to a classic risotto: pour the broth in small quantities. Wait until it is absorbed well before pouring more. In all for a risotto, it must be roughly 20 minutes of cooking from the moment you pour out the broth.
22 comments:
Hum !!! It makes you want:-) February 9, 2015 6:40 p.m.
Superb recipe very "Thai", I love. For the kafir, adera is better to look under Kombava name. Failing sheet can be in my humble opinion, to use that little piece of Scotland lemon kombava crumpled. It is found more easily. Attention c is powerful in taste. michel February 9, 2015 6:56 p.m.
Too cute to put a little piece of Scotland but Scottish probably not going to like:-) I think the idea of zester bark kombava fruit (or kaffir adera lime) and a good idea of Michael. I have kombava but not the leaves, adera I make the recipe tomorrow .I give you the impressions adera of my taste buds ... February 9, 2015 9:23 p.m.
Oops, typically the kind of thing I want to eat right now! And typically all that I can not eat (make children ...) Thanks for the Italian-Thai recipe I note in the corner of my brain greedy! February 10, 2015 10:03 p.m.
super recipe of mine who was looking for a recipe for Valentine's Day. By cons as others have already asked the Kaffir leaves, if they are not found? And for wine? February 12, 2015 2:17 p.m.
Since January 2010 there are more than 450 recipes and 32 culinary trips I have prepared you to my site with more than 13,000 photos! There are now over a million adera and a half (!!) of monthly adera visits to my blog kitchen! Thank you!
The texts, recipes and photos are property of Bernard and the site 'La Cuisine de Bernard.' No right to copy or use all or part of this website without permission! Good recipes to all!
Get the bimonthly newsletter (once every two months) of the blog by registering here. A confirmation email will be sent. Just click on it to activate your membership.
Caribbean fritters Asparagus mousseline sauce eggplant masala masala Babaganoush Baigan Ballotins Thai kaffir pork fritters Andalusian eggplant fritters Veal stew shrimp Blini Beef with Onion Beef bourguignon adera Beef satay on hot plate Beef with nashi pear dumplings beef and onion fondue Meatballs cheese fries brandade buns buns glazed pork shanghai Chicken Skewers chicken adera yakitori skewers with satay sauce meatballs Buisson molds Tarragon Butter Chicken Duck with coriander seeds and tamarind adera Flemish adera Stew with Christmas Capon Chicken brown rice Chili con carne Coleslaw Confit pork with roasted spaghetti squash dates and Lemon Couscous Berber coxinhas Crabcakes Shrimp spicy Toasted ham croquettes Olympus Serrano Croutons with truffle butter Curry Yellow Korean Pancakes with vegetables Chicken Curry massaman adera curry panang pork lychee Red curry pork Pineapple Curry coconut milk lenses Dal duck green Daube Empadas Chicken Empanadas de pino creamy garlic and chicken fried enoki Shoulder of lamb with garlic cream Falafels Farofa Janine Brazilian Feijoada flammeküche foie gras (Method adera 1) Foie gras (method 2) Foie gras (method 3) Fatty Liver (method 4) Lebanese poultry livers Wallpaper Norwegian Artichoke Fondue Swiss Fusilli with peas and bacon crispy pancakes buckwheat Gam

Note that a tile replacement occurs about every 20 years and 30 kitchen furniture are changed every

By Agns Denoix-Molina - Publi on 02/16/2015 Want to renovate your kitchen and modernize, but you do not know how to avoid the procder dceptions? This is perfectly mitonn for you. Two industry experts advise you to renovate your kitchen like a pro.
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Brighten up the water point (if possible install the sink near a window). Use prfrence CONTENTS clear and high lighting: above the sink, work plan and the center of the kitchen. I suggest also the use of diffuse lighting. 5. If you design a lot, made it into the rules of art
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If you do not want to raliser kitchen renovation bathroom suites work yourself, particulirement be vigilant in choosing a professional and have performed several quotes. Here are tips prat

An Argentine named Jenn pretty a buzz for a few days on the canvas and it is normal. Like everyone

An Argentine named Jenn pretty a buzz for a few days on the canvas and it is normal. Like everyone jennifer convertibles else, sex sells and Jenn has well understood, so she decided to cook half naked to talk about it in "Naked Chef". But do not think that Jenn did it solely for the money. It carries out various recipes topless for hope to find her prince charming.
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Pice mistress of the show, a multifunction lot surrounded by two libraries bill simmons twitter inc

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-1/2 Teaspoon of turmeric

Participate in the double game (readers and bloggers) and try to win one of the two KitchenAid food processors "love apple" and all the accessories, and / or one of 10 copies of my new book by clicking HERE!
The photo does not look like much, but these lenses are delicious and very fragrant with cumin, paprika and fresh coriander. As always returning from Morocco, I bring my bags in revenues. Here is a very balanced finally with these delicious and very little fat lenses. Just a touch of olive oil! The result is perfect: spices, herbs, just for flavor to this dish. Since I returned from Marrakech, I do not stop to make. Yet I am not crazy lenses, but then I can eat a huge plate ... And back!
-1/2 Teaspoon of turmeric
Pour the water.
Cook over low heat for 30 minutes: the lenses must be cooked and the liquid has almost disappeared. Remove the herbs and add the remaining half bunch of coriander, freshly chopped. sofa beds
Marie De La Selle said ...
Hmmm .... the super good recipe tested soon .. air (against me it will not only cilantro herb that I did not like it) This recipe is little to do with lentils? ? February 17, 2015 11:14 p.m.
Hello, We are conducting a survey of salad consumption. We invite you to respond by clicking the link below: http://www.surveyshaker.com/shaker/s/tppaov/sphinxaspxid Thank you for your help. February 19, 2015 1:12 p.m.
I tested this recipe on my brother's crazy lenses: sofa beds it took over three and feasted! Thank you for this great recipe well balanced, fragrant and tasty !!! February 22, 2015 7:19 p.m.
Hello :) Out of curiosity I have visited the English version of the blog ... and before he could read the totality of the page, a flagrant error hangs my eye. Lenses, in English, said he was "lentils". Lens and lenses make reference to the contact lens or lens photography. J I think you would want to rectify. Always a fan, anyway :) March 1, 2015 6:42
Cold, this can not be bad! You have to try ... For the English page, I think you have to use "google translate" this recipe and not my blog in English because the lenses www.cookingwithbernard.com recipe there is simply not ! :-) At least not yet! :-) March 1, 2015 24:18
Since January 2010 there are more than 450 recipes and 32 culinary trips I have prepared you to my site with more than 13,000 photos! There are now over a million and a half (!!) of monthly visits to my blog kitchen! Thank you!
The texts, recipes and photos are property of Bernard and the site 'La Cuisine de Bernard.' No right to copy or use all or part of this website without permission! Good recipes to all!
Get the bimonthly newsletter (once every two months) of the blog by registering sofa beds here. A confirmation email will be sent. Just click on it to activate your membership.
Caribbean fritters Asparagus mousseline sauce eggplant masala masala Babaganoush Baigan Ballotins Thai kaffir pork fritters Andalusian eggplant fritters Veal stew shrimp Blini Beef with Onion Beef bourguignon Beef satay on hot plate Beef with nashi pear dumplings beef and onion fondue Meatballs cheese fries brandade buns buns glazed pork shanghai Chicken Skewers chicken yakitori skewers with satay sauce meatballs Buisson molds Tarragon Butter Chicken Duck with coriander seeds and tamarind Flemish Stew with Christmas Capon Chicken sofa beds brown rice Chili con carne Coleslaw Confit pork with roasted spaghetti squash dates and Lemon Couscous Berber coxinhas Crabcakes Shrimp spicy Toasted ham croquettes Olympus Serrano Croutons with truffle butter Curry Yellow Korean Pancakes with vegetables Chicken Curry massaman curry panang pork lychee Red curry pork Pineapple Curry coconut milk lenses Dal duck green Daube Empadas Chicken Empanadas de pino creamy garlic and chicken fried enoki Shoulder of lamb with garlic cream Falafels Farofa Janine Brazilian Feijoada flammeküche foie gras (Method 1) Foie gras (method sofa beds 2) Foie gras (method 3) Fatty Liver (method 4) Lebanese poultry livers Wallpaper Norwegian Artichoke Fondue Swiss Fusilli with peas and bacon crispy pancakes buckwheat Gambas outbreaks Nadine Gazpacho Gazpacho with avocado mint Tomato Potato sofa beds Gnocchi Gnocchi sofa beds Gougères land of eggplant with cheese gyoza Guacamole Hummus Moon Cakes Harira Itek sio Katsudon Kesras Khao tang tang nah Kibbehs Kig ha farz Rabbit with prunes lasagna with eggplant

French gastronomy shines through the world, but questions arise: how far can we go in demanding att

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It is a badly kept secret, yet silence reigns. Food critics and people in the business know: between stoves and coolers, violence, bullying, sadism and insults are common. A former clerk Robuchon just broke the silence, causing an uproar. leather sofas Match reveals the scandalous practices, tragic side of our national prestige. Spoon white hot and plated repeatedly bare forearm, it blisters leather sofas and very badly. It is one of abuse suffered last spring by a clerk Pré Catelan in Paris three-star leather sofas Michelin restaurant. The case was revealed by the website Atabula kitchen. leather sofas The very media Frédéric Anton (ex-member of the jury of "MasterChef"), who runs the kitchens leather sofas of the Pré Catelan, decided to separate from the perpetrator, his party leader. He says: "For nearly thirty years I worked in the restaurant and I had never faced physical violence in the kitchen. "Really? * Thomas, who worked in his team there a few years ago, said: "I've seen guys get hit. "Who to believe? Frédéric leather sofas Anton refuses to answer. It is the word of the head against leather sofas that of the clerk, as there is little evidence. Few people go to the tribunal. The clerk burnt spoon was placed in another star restaurant and never complained.
The world of French cuisine, especially starred restaurants, practice leather sofas omerta. For this reason, the majority of our witnesses wish to hide their identity. Fear of reprisals, explains a specialist - who also wants to remain anonymous. He has directed several leather sofas expertises in Parisian palaces. leather sofas "Of informally, staff expressed abuse me. Anyone who denounces can no longer work for him all the doors will close. In French kitchens, beatings and insults are considered a professional culture and not violence. "Christine * confirmed. Coming from a family of restaurateurs cooks, she holds an establishment leather sofas in the south of France: "We get upset, I saw plates fly. My sister who works in the dining room has already been spat upon by other members leather sofas of the brigade, it's part of the trade. There is a requirement form that gives value to training. "Violence is not perceived by all in the same way. Thomas, the former Pré Catelan, now second in a Parisian restaurant he prefers to remain nameless, said: "Pushing, grabbing, shaking, it's normal, but you should not leave marks. Hurler, this is normal. It puts pressure leather sofas so that we do not forget anything during the shot. For me, cooking leather sofas is a sport with a lot of challenge. We must overcome, I love it. "" If, after two years, a leader does not get a star, he was fired " leather sofas
Where violence begin? Surely when Alain Senderens, formerly head of Lucas Carton, on Place de la Madeleine in Paris, planted a fork in the hand of a member of the brigade. Patrick *, then in kitchens, ensures leather sofas that such events leather sofas were rare: "The chief had lost its case, because there was tremendous pressure. He put himself into a trance during the service. "All recognize that these acts are not sadistic but being stressed people. The same arguments come back in cycles very difficult working conditions, fatigue, stress, everything is played in a short time during the shot, because of the enormous financial challenges, not the right to make mistakes ... N ' Is not that the same thing for actors in the theater, the airline pilot at the time of landing, the surgeon leather sofas during an operation? The chefs are all the more nervous they are constantly on an ejection seat. As humorously said François Pont journalist "The restoration Hospitality": "Today there is a new literary and culinary comeback. Each year, we announced the departure of such a leader as replaced by another leather sofas in such a palace in Paris, Courchevel, Nice or Monaco. If, after two years, they do not get a star, they are dismissed.
French gastronomy shines through the world, but questions arise: how far can we go in demanding attention? On 17 November 2014, a conference was held at Sciences Po Paris themed cuisine violence.

Florent said ...

Participate in the double game (readers and bloggers) and try to win one of the two KitchenAid food processors "love apple" and all the accessories, el dorado furniture and / or one of 10 copies of my new book by clicking HERE!
After the pink pralines "home", I promised you recipes that contain. So here are the must-pie pink pralines, specialty of the Lyon region. The result is strictly tantalizing! el dorado furniture A pie beautiful red color, like a toffee apple, with a crunchy texture el dorado furniture with a sweet, chewy dough, tender and crisp thanks to the cooked cream pralines and crushed almonds. This tart is totally immoral, but at the same time, why resist the temptation to bite into it to discover the unexpected flavors?
Start by preparing el dorado furniture the sweet dough. You only need half of the dough, but it is easier to prepare in full. You can freeze the other half! Put all the ingredients except the egg in a bowl or in a food processor. el dorado furniture
If it's hot at home, refrigerate until dough is handled. Place the dough spread on the circle, itself resting on the parchment paper. Do not forget to grease the inside of your circle.
Little trick! I noticed that many hotplates writhed in the oven. So it creates a space between the plate and the circle. If you have already seen this happen to you; the easiest way is to put the circle with the parchment paper in a pan with removable rim. The plate holding the circle will not twist and all remain perfect!
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Hello Bernard, your pie pralines is very tempting! I have spoken of your blog in my article entitled "My Favorites Web": "http://www.onceuponalife.fr/archives/2014/12/27/31211476.html" because I admire your success! I particularly appreciate your articles trips where you share with us your culinary discoveries! I've tried a few recipes of your blog which empadao of frango which became the favorite dish of my love! Thank you for sharing your passion! January 31, 2015 8:01 p.m.
Hello Bernard This tart is tasty, I'm el dorado furniture about to do. I do not use butter circle or mold for pie crusts, these being fat enough to not stick; I never worry about turning out. I would like your opinion, Bernard. Beautiful day. February 2, 2015 10:15
Hello Bernard, el dorado furniture Lyon As good, I'm glad to see that famous pie recipe for pralines arrive on your blog! I do not have the same recipe, but I'll try yours flawless ... Thanks for this comprehensive blog where your recipes are always fly! I have already tested a lot, sometimes adapting to my tastes, el dorado furniture and I have not missed el dorado furniture in ANY thanks to you! All the best for the future! February 2, 2015 1:42 p.m.
Good evening, Your pie is magnifiqueeeeee! Just perfect! In pastry, I work, is used almond el dorado furniture cream base (frangipane) and over the rose cream praline! A SLAUGHTER! Try it, you will become addicted! February 4, 2015 6:42 p.m.
Yes but is it good for the line! mmmmm: D February 9, 2015 6:48 p.m.
Thank you for all your recipes! I love !!!!!! February 9, 2015 6:52 p.m.
Florent said ...
Bernard thank you for your recipes which are delicious and very well explained. I tried yesterday pie pralines, big problems with the rise in temperature: 112 and the bottom of my pot was black. I could not put a thin layer of cream red, the rest was burnt;-) a tip? February 15, 2015 1:47 p.m.
hellos to you dear Bernard, always present to follow el dorado furniture your recipes, I still waiting undid of Chamonix, but I have no time soici, for cons I am on your pink pralines, and my sister who is talking to me in paris some brioche with pink pralines that makes gluttony deguat in our capital, you know? and would you have a recipe that looks like him? THANK YOU AND KEEP YOU ON THE FOLLOWING ... February 15, 2015 5:24 p.m.
Hello, I have your recipe, it's easy and enjoyable. But I preferred the original recipe of Richard Sève, I find less sweet and crunchy. Thank you for your generosity in sharing recipes:-) March 24, 2015 7:25
Since January 2010 there are more than 450 recipes and 32 culinary trips I have prepared you to my site with more than 13,000 photos! el dorado furniture There are now over a million and a half (!!) of monthly el dorado furniture visits to my blog kitchen! Thank you!
The texts, recipes and photos are property of Bernard and the site 'La Cuisine Be

Home News International Diaspora in Haiti Kreyol Sports Football National Championship Copa America

Home News International Diaspora in Haiti Kreyol Sports Football National Championship Copa America World Cup 2014 High Tech Health Culture Elections factory direct 2015 Listen CaraibesFM Ranmase factory direct Obituary Photo Gallery Blogs Serge Pierre Louis Hughes Fort Saint Jean Robert Christmas Nesmy Manigat Jean L. Theagenes Wien Weibert Arthus Jacques Adler Jean-Pierre Rachelle Sanon Podcast Tele Caribbean Grille 22 94.5fm
Culture | The election of Michel Martelly adapted to film
Rice glued or sauce peas, griot, factory direct bread potato ... The cuisine of Haiti has its share of typical dishes, sometimes a little frozen in tradition. Jouvens Jean Gilles and Monick, two heads turned from Haiti, had fun to give it a new face.
Officially Jouvens Jean, head of 34 years of Haitian origin based in Miami, does not speak French. But it is enough for me to say something stupid if wanting a bit funny to see him smile and giggle factory direct a little. "It is particularly shy," says her friend Monick Gilles, factory direct Montrealer of Haitian origin who was most recently manager at Scarpetta factory direct and with whom he is preparing factory direct traditional dishes from their Caribbean island, but modernized. "Basically, she says, he understands everything." The only thing Jouvens, who speaks English and Creole, rather, does not understand, for this beautiful winter morning cold and sunny Quebec is how you can live here winter. "You're crazy," he said gently, shaking his head as he delicately cut plantains that will be used in a fish dish. "Brrrrrr ..." Jouvens, he lives in Florida, warm, and when it is not under American palm trees, it is in Haiti, the country of origin of his parents, where he hopes to soon open a school kitchen. The process is long, but Jouvens wants to participate in creating a new generation of Haitian cooks. Five years after the earthquake that demolished factory direct the land of his ancestors, is his project. Meanwhile, factory direct he works in Miami, where his conducting career and academic training in tourism management led him behind the Miami furnaces institutions like the W, Hilton, Hyatt Regency and St. Regis. "I was born in the Bahamas factory direct and I now live in Florida, but my parents are Haitian, Haiti is my culture," said the young leader. It is not a specialist in Haitian food only, but the products and the culinary traditions illuminate, inspire. "You know, the Haitian cuisine is not worse than the pasted rice." Jouvens Haitian leader Jean moved to Miami
Jouvens was in Montreal to cook with Monick Gilles, as part of a special evening held at Scarpetta earlier this month, to highlight particular that February is Black History Month. Together, factory direct they prepared a modern meals, made from traditional Haitian ingredients, but in a modern spirit, less rustic than the housewife Haitian cuisine is that we know the most. "Here we know what it is pea sauce rice or griot, but there was so much more in Haitian cuisine." Monick, for example, chooses for the report to prepare the pappardelle pasta with conch stew, this mollusc very present in Creole food and the recognition we know: the shell is the one that sticks to his ear to "hear the sound of the sea." Input also proposes pickles, which have nothing to do with what is called factory direct marinades in Quebec factory direct cuisine. In Haiti, "seaman" marinade is linked to the sea. It is a fish dish. These are little nuggets that resemble both pancakes and donuts, made from salt cod flesh and served with hot sauce, shallots ... Another typical dish? "Do you know what we call vegetables?" Monick request. Jouvens nods. "Very typical." Nothing to do with what is called "a dish of vegetables." Rather meat, pig feet or so crab, which is prepared with eggplant and "doggerel" factory direct this tropical vegetable very crisp very fresh,

South America - Argentina - Boca Juniors Boca Tvez back, really? Rumour in Argentina: Carlos akorme

France - Ligue 1 - 30th Journe - Lens / Marseille (0-4) put the alarm clock and Marseille s'clate akormerkezi Proponents SECOND fire halftime, Marseille, emmens by Dimitri Payet necessary 4 0 at Stade de France face Lens. OM PSG glue together two points and one point of Lyon.
England - Premier League - 30th Journe - Hull City / Chelsea (2-3) Chelsea ensures minimum In dplacement on the lawn of Hull City, Chelsea had the opportunity to consolidate a bit more its leadership. An opportunit that did not permit passing the Blues who managed to impose, 3 ...
Italy - Calciopoli akormerkezi Scandal 10 things to know about Calciopoli Voil nearly nine years since the Calciopoli scandal has exploded, and it is today that the final verdict should finally connatre. The Supreme will speak on a case filled with contradictions ...
Spain - Liga - 28th Journe - Bara / Real - The Notes Suárez hit in the heart, Benzema fun Despite a divine form in Karim Benzema, Real Madrid has fallen at Camp Nou ( 2-1) and perhaps says goodbye to the title. Blame the realism of Suárez, who became a beautiful akormerkezi place in the heart of the s ...
Germany - Bundesliga - 26th Journe - Bayern / Monchengladbach (0-2) Monchengladbach Bayern kills in cold blood in the 26th fence Journe Bundesliga, Borussia Mnchengladbach has created the sensation of the weekend. The Fohlen came beat Bayern Allianz Arena without detour: 2-0 and Lucien Favre folds ...
Champions akormerkezi League - Quarter-finals - Juventus / AS Monaco Monaco, Monaco juve do it will have to go to Italy to scrap the deal Tvez band, before perhaps ensure its success Louis II. The mission looks tense, but not impossible.
South America - Argentina - Boca Juniors Boca Tvez back, really? Rumour in Argentina: Carlos akormerkezi Tvez at top form Juve regain Boca late in the season. But can we REALLY believe?
Foot and BD - If the second part hero comics were footballers - second part in Gaul in the streets of Brussels or the Wild West, the greatest hero comics have we emmens in the most beautiful cons dreams of our childhood. Now imagine you project them on a ...
Turkey - Sper Lig - 25th Journe - Fenerbahe / Beşiktaş (1-0) Moussa Sow DLivre Fenerbahe After a very poor game and engaged occasions, Fenerbahe is needed 1-0 to Beşiktaş, thanks to a goal by Moussa in any end game. Moussa Sow an input during the game s ...
International - Belgium - Announcement of the list Marc Wilmots Leander Dendoncker, the last jewel of the Kingdom of ct is Belgian and plays in Belgium, it has a pre-teen head, but he bientt 20 years. He loves to make passes, but when he gets going, he hits a mule. Less than a funky Nainggolan, more p ...
Paris sports FC Barcelona akormerkezi Real Madrid: analysis and odds clsico Bara on another plant if it has many Ms rat occasions, Baraa t t standard his eighth-final second leg Champions League on Wednesday against Manchester City. The Catalan club PRSE ...
We knew that Wayne Rooney loved occupy his free time with small portions of bowling, voil he starts boxer in his kitchen. On Sun after the information that relays a video to support akormerkezi his claim, the England striker would have organized a fight with Phil Bardsley in her own kitchen, in the beginning of the year 2015. England international Manchester United would have made a nice straight, akormerkezi sending akormerkezi him to the mat on the floor. Wayne inquit everyone when he tap the ground with his head. C'tait really akormerkezi scary to see the elongated on the back, eyes closed, still has an anonymous source explained to the English tablod. Is Wayne is not closer to the only Shrek, after all?
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My god this picture ... I wonder how do you find such a photo ... You type "Rooney heading Asshole" on Google? I mostly wonder what is pass by Rooney's head? it's a celebration? a simulation? An attempt dome?
but how come he might make the idea of a ?? on tiles with furniture throughout goshawks, facing a pro, no protection in the face, no medical assistance? Fuck? I know that the pros are a bit stupid but when same ?? It makes them anything like hormones 16 or 17 ?? Damn I know one or two idiots and they would have stopped growing a long time ago ...
My god this picture ... I wonder how do you find such a photo ... You type "Roo

Caribbean fritters Asparagus mousseline sauce eggplant sleep no more masala masala Babaganoush Baig

Participate in the double game (readers and bloggers) sleep no more and try to win one of the two KitchenAid food processors "love apple" and all the accessories, and / or one of 10 copies of my new book by clicking HERE!
There is a year I published my culinary sleep no more journey you Ho Chi Minh (as you can see here). I promised you recipes. So here's a new one with this delicious caramel pork. Its beautiful color is completely natural and very rich sauce flavors. Many recipes sleep no more suggest a relatively short cooking, but I prefer to get a very tender meat, and the only way is to cook longer. You can serve this pork (and cook at the same time) in the traditional Vietnamese earthenware dish and / or accompany with hard-boiled egg quarters.
recipe for 2-3 people: pork -600g (here I put the cut chest but also the backbone will do) sugar -100g -3 tablespoons of nuoc mam -1 teaspoon chicken stock powder -2 tablespoons shallot oil -1 -1 -1 chives or 2 small red pepper -1 egg hard -Pepper black pepper
For this dish, I took the fresh chest. I simply removed the skin you can of course leave. This piece is quite oily. This is often the piece that is in this dish in Vietnam. Do not hesitate to put the loin boneless.
If the meat is not cooked, pour a little water and cook. You can repeat until it is perfect to your taste! As one comment below, the sauce should be fairly sleep no more liquid end.
oh never ever one should sleep no more remove the rind !!!! it is this that is appreciated when you chose to use the chest. baking time, the rind is tender and creamy. March 13, 2015 8:15 p.m.
Sounds delicious, trying quickly without cilantro and more yahou March 13, 2015 8:19 p.m.
Um, yum .... A few missing ingredients and hop in the kitchen for a good tasting! Book playing a big applause Bernard :)))) March 13, 2015 10:28 p.m.
The Vietnamese call this dish "thit kho trung" skipped caramelized meat and eggs. As against the true recipe should give a more liquid and less syrupy than the picture. Otherwise recipe sleep no more fundamentals are there. 14 March 2015 11:06
Hello, A variant (there must be a recete by Vietnamese): I make the caramel in which I put the garlic and half the spring sleep no more onions. I then added the meat, mix well, add the fish sauce and water. We can add one or more hard shelled eggs cui_sent as long as the meat. Bon Appetite. March 16, 2015 5:58 p.m.
Extremely sleep no more simple and delicious. I made the choice for children to go with a less fatty meat (roast) sleep no more and not to chilli. I put in against ginger. In fact the hardest part of this recipe is not peck in the pan so it smells good when it's cooked. March 18, 2015 7:47 p.m.
Since January 2010 there are more than 450 recipes and 32 culinary trips I have prepared you to my site with more than 13,000 photos! There are now over a million sleep no more and a half (!!) of monthly visits to my blog kitchen! Thank you!
The texts, recipes and photos are property of Bernard and the site 'La Cuisine de Bernard.' No right to copy or use all or part of this website without permission! Good recipes to all!
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Caribbean fritters Asparagus mousseline sauce eggplant sleep no more masala masala Babaganoush Baigan Ballotins Thai kaffir pork fritters Andalusian eggplant fritters Veal stew shrimp Blini Beef with Onion Beef bourguignon Beef satay on hot plate Beef with nashi pear dumplings beef and onion fondue Meatballs sleep no more cheese fries brandade buns buns glazed pork shanghai Chicken Skewers chicken yakitori skewers with satay sauce meatballs Buisson molds Tarragon sleep no more Butter Chicken Duck with coriander sleep no more seeds and tamarind Flemish Stew with Christmas Capon Chicken brown rice Chili con carne Coleslaw Confit pork with roasted spaghetti squash dates and Lemon Couscous Berber coxinhas Crabcakes Shrimp spicy Toasted ham croquettes Olympus Serrano Croutons with truffle butter Curry Yellow Korean Pancakes sleep no more with vegetables Chicken Curry massaman curry panang pork lychee Red curry pork Pineapple Curry coconut milk lenses Dal duck green Daube Empadas Chicken Empanadas de pino creamy garlic and chicken fried enoki Shoulder of lamb with garlic cream Falafels Farofa Janine Feijoada br

After the buzz around this very special Julien cook kitchen bare under her apron in your kitchen, i

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After the buzz around this very special Julien cook kitchen bare under her apron in your kitchen, it was the turn of Argentina to offer us cooking classes that make up the heat, this time with a stove ... panties and topless!
"A Fuego Maximo" (A Fire max) is the name of this show, which is a hit in Argentina and is beginning to attract visitors from around the globe. This television program broadcast on YouTube is presented by Jenn, 24, who's objective is to teach men to cook.
Jenn says: "I had a friend who wanted to eat only fast food and it is a problem that many men have. But I want to show that it's fun to cook and encourage more people to get involved in learning recipes and food preparation. " saxon
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Gourmands 2.0 is the blog of connected gourmands. On the menu: social networking, saxon marketing, design, mobile applications, startups, etc. We also want to share our culinary discoveries and our good places to eat!

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The game fits a turkey reuter gun.

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Categories bett #EQ3 Spotted Blogger

EQ3 | Inhabit blog: Cinnamon Heart Soda
Cinnamon Heart Soda is surprisingly refreshing and easy to make. All you have to do is make a simple syrup using cinnamon heart candies! Add the following ingredients to a small pot and bring to a simmer while whisking on the stovetop.
The cinnamon heart candies will dissolve almost completely. Pour the syrup in a bowl or container and place it in the fridge without a lid to cool. There is no need to strain the syrup, as you pour it, any pieces of the candies bett should remain at the bottom of the pot.
Ice cubes (we froze one cinnamon heart candy in each ice cube for extra flavour and to make the cubes red) 1oz cinnamon heart syrup (add more to taste if you like it sweeter) 1oz vodka The juice of one lemon wedge
Welcome to Inhabit! At EQ3, we love to explore Canada's design, art and culture scene. And, we want to share that with you. You'll find designer interviews, learn about different crafts, and discover new books and films to read or watch. You'll find other fun things too, like blogger home tours, music playlists, bett freebie printables, and contest announcements, as well as EQ3 behind the scenes footage, product intros and more.
Categories bett #EQ3 Spotted Blogger's Style Contest Design Design Library DIY Entertaining Food Freebie Inspiration Instagram Interview Music Library New Product Introductions The Craft Travel Uncategorized Visual Inventory Work Crush
Archives March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013
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Evin Collis was born and raised in Winnipeg, Manitoba. He graduated from the Ontario College of Art

EQ3 | Inhabit oak blog: 5 Questions with Evin Collis
Evin Collis was born and raised in Winnipeg, Manitoba. He graduated from the Ontario College of Art & Design in 2010 with a Bachelor of Fine Arts in Drawing and Painting and then returned to Winnipeg oak and began working as a porter for VIA Rail on the ‘Canadian’ for a number of years. His work has been exhibited across Canada and Italy. oak Drawing, oil painting, sculpture, comics and stop-motion animation are the mediums he uses to realize his work. Evin currently lives in Chicago where he is pursuing a Masters of Fine Arts at the School of the Art Institute of Chicago.
EC: I would say that the two largest paintings Red River Pieta (La pieta de la rivière rouge) and Assiniboine Odyssey, which are satirical oak contemporary Manitoba history paintings that were completed earlier in 2012 and 2013 really oak stimulated this body of work at La Maison des artistes.
EC: Most of my time is spent painting and drawing. The sculptures I had created for the show were born out of the paintings. The animations I have done in the past are closely oak related to painting and drawing as well. As much as I love experimenting and toying with other medias, I am informed through painting and drawing.
EC: Whatever oak interests me at the moment; oak often one project can lead into the next. I draw from a wide array of influences and source material. Sometimes I desire to try something very different. There is no exact formula.
EC: At the moment oak I spend most of my time in the studio which is inside the school, near the top floor of a very tall building. There is a common area around the corner oak from my space that has an incredible open view of Lake Michigan, I think you can even see Indiana from up there. The studio is practically home and I have multiple projects consistently on the go.
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Welcome to Inhabit! At EQ3, we love to explore Canada's design, art and culture oak scene. And, we want to share that with you. You'll find designer interviews, learn about different crafts, and discover new books and films to read or watch. You'll find other fun things too, like blogger home tours, music playlists, freebie printables, and contest announcements, as well as EQ3 behind the scenes footage, product intros and more.
Categories #EQ3 Spotted Blogger's Style Contest Design Design Library DIY Entertaining Food Freebie Inspiration Instagram Interview Music Library New Product Introductions The Craft Travel Uncategorized Visual Inventory Work Crush
Archives March 2015 February 2015 January 2015 December oak 2014 November oak 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November oak 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013
All comments posted on this blog are moderated and will not appear in the comment section until the author has approved them. We ask that you help us create a positive environment by sharing oak respectful and relevant comments. Please note that the author reserves the right to block inappropriate comments, at their discretion.

Welcome to Inhabit! At EQ3, we love to explore Canada's design, art and culture scene. And, we want

EQ3 | Inhabit blog: Free Printable Valentine s Day Cards
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Welcome to Inhabit! At EQ3, we love to explore Canada's design, art and culture scene. And, we want to share that with you. You'll bed frames find designer interviews, learn about different crafts, and discover new books and films to read or watch. bed frames You'll find other fun things too, like blogger home tours, music playlists, bed frames freebie printables, and contest announcements, as well as EQ3 behind the scenes bed frames footage, product intros and more.
Categories bed frames #EQ3 Spotted Blogger's Style Contest Design Design bed frames Library DIY Entertaining Food Freebie Inspiration bed frames Instagram Interview Music Library New Product Introductions The Craft Travel Uncategorized Visual Inventory Work Crush
Archives March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013
All comments posted bed frames on this blog are moderated and will not appear in the comment section until the author has approved them. We ask that you help us create a positive environment by sharing respectful and relevant comments. Please note that the author reserves the right to block inappropriate comments, at their discretion.

Now city furniture they not only offer their own lines of everything you need; sofas with custom uph

Decor Our Loft Life Inspiration Ideas to Steal Bedrooms Kitchens Living Rooms Bathrooms Offices Fashion + Style Fashion Trends Personal Style Wedding Style Get the Look Beauty Monday Work Wear Retail Therapy Food + Travel Recipes Entertaining Gotta Getaway San Francisco Shop About About Apartment34 Advertise Press Hire Us!
I love where we live in San Francisco . The little micro-neighborhood of “Mission Creek” has only continued to improve since we moved into the Loft 2.0 { almost two years ago, what?! }. First came Heath Ceramics, then the bar Trick Dog, Marla Bakery , Salumeria, SightGlass Coffee just opened- the list goes on. And now the ‘hood just got even better – because EQ3 is moving in down the street!
While the official grand opening of the showroom is actually tomorrow, we got an exclusive sneak peek of the hot new US flagship. Even though the final touches were still coming together, the impressive { and massive! } space did not disappoint!
I’ve actually know about the Canadian-based modern furniture company for years. The original #34, aka my condo in Seattle , was furnished with a ton of EQ3 pieces as they were one of the only places to find modular furniture created especially for small spaces back then. I’m glad to discover they’ve grown up right along with the rest of us!
Now city furniture they not only offer their own lines of everything you need; sofas with custom upholstery and leather, beds, dining city furniture sets & shelving, but they also carry classic and highly covetable designers including Herman city furniture Miller, Vitra, Alessi, Sagaform, Urbio and Marimekko. And they’re showing it all off in the newly renovated 12,000 sq ft of space that was the old DWR store, adjacent to the design district. It’s bright, light, airy and huge. There’s even a Marimekko pop up shop-in-shop happening!
If you need another excuse to pop over to my hot and happening neighborhood, tomorrow’s grand opening celebration is most definitely a good one. You’ll certainly make the guy who hung all the lights up there even happier than he aleady looks.
You’ll likely be pretty happy too as the grand opening city furniture just happens to coincide with the annual Herman Miller sale. That means you could take home the iconic Eames Chaise at up to 15% OFF! Holla!! There’s also a killer giveaway for all you Instagram lovers out there. If you Instagram { or tweet } about the new showroom with the #EQ3SF hashtag you’ll be entered to win some cool EQ3 pieces.
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This technical note sets out the procedures required to accurately Polar Align a Synta EQ3/EQ5/HEQ5

This technical note sets out the procedures required to accurately Polar Align a Synta EQ3/EQ5/HEQ5 or Synta EQ6.Accurate Polar alignment is a specific requirement of any kind of Astro-photography as only by achieving this alignment can accurate tracking of celestial bodies be made and this is a prerequisite of photographing sky objects.
PLEASE NOTE THAT ALL TIMES ARE LOCAL TIMES The procedures herein apply only to the Northern Hemisphere. 2 BASICS The night sky as we see it revolves around the North Celestial Pole (NCP) so if we can locate this point, we have a fixed location in space from which to align our equatorial mount. cots We are fortunate in the Northern Hemisphere to have an easily cots identified star (Polaris) very close to the NCP. This is our start point for polar alignment but for our purposes, Polaris is not close enough to the NCP to allow the alignment accuracy required to avoid star trails in long exposure photography. cots
We need to know the exact location of Polaris in relation to the NCP at a given viewing time so that we can ascertain the true position of the NCP and the EQ3/EQ5/HEQ5/EQ6 mounts have the necessary calibration tools in the form of a Polar scope and circular slide rule already built in to allow us to do this. However, the Polar scope itself needs to be calibrated first to ensure the best possible accuracy. 3 CALIBRATION (a) Levelling the tripod
Levelling the tripod will make it easier to use the Azimuth and Altitude adjustments on the mount in the future when trying to centre Polaris in the Polar scope as the start position will be a constant. The latest version of the EQ6 has a built in bubble level but the EQ3/EQ5/HEQ5 and earlier EQ6 mounts can be made level by using an external bubble level or carpenter's level. (b) Preparing the Polar scope for Calibration
Remove the caps from the upper and lower ends of the Right Ascension (RA) axis. To use the Polar scope, the declination (DEC) axis must be rotated such that the hole in the shaft is in front of the Polar scope and the retractable counterweight rod must be released and fully extended. This allows the user to see all the way through the RA shaft. (c) Aligning the reticule in the Polar scope tube
The reticules in the various mounts can differ markedly. The following two diagrams show typical versions although the most modern cots have Octans as well as Cassiopeia and Big Dipper engraved on them.  
The optical axis of the Polar scope is already aligned with the rotation axis of the mount and can not be adjusted. This is set permanently at the factory. The reticule in the Polar scope must be centred on the optical axis of the Polar scope. When this is done, the reticule in the Polar scope will be parallel to the rotation axis of the mount. If this is not the case, accurate polar alignment will not be possible.
Set up the mount on it s tripod with a rough visual alignment on Polaris by sighting up the body of the mount in the direction of Polaris. Locate Polaris and place it in the centre of the Polar scope by adjusting the Altitude and Azimuth of the mount. Place Polaris directly under the cross in the centre of the reticule (see Figs. 1 and 2 above for your reticule). Rotate the mount one half turn about the RA axis. Polaris should remain under the cross in the centre of the reticule. If it doesn t, the reticule is not centred on the RA axis of the mount and an adjustment must be made. If it is necessary to adjust the position of the reticule, adjust the three small set screws on the Polar scope (see Figs 3 and 4).
Make very small adjustments by moving only two of the screws at a time. Adjust the screws to move Polaris half  the distance back to the centre of the reticule. This is because Polaris started in the centre of the reticule and by rotating the mount 180 degrees, Polaris moved exactly twice the distance between the centre of the reticule and the centre cots of rotation. The centre of rotation lies midway between the centre of the reticule and the new position of Polaris. Do not turn any of the set screws more than one-eighth turn at a time or the reticule will disengage from the set screws.  If this mistake is made, the reticule is re-installed by unscrewing the eyepiece and carefully seating the reticule (with it s threaded retaining collar facing outwards) in the aperture of the Polar scope and gently tightening the set screws. Do not over-tighten these screws too much or the stress could fracture the reticule. Now re-centre Polaris under the cross in the middle of the reticule using the Azimuth and Altitude adjustments.Repeat the entire procedure until Polaris remains in the centre of the reticule when the mount is rotated cots about the RA axis. With some practice, you should be able to align the reticule with the RA axis to within about 2 arc-minutes. Once this adjustment has been made successfully, it should not be necessary cots to carry out this procedure again.(d) Cali

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jv scl on 23/02/2015 - 18:45 ¶
Edit scl 2: Question, what sort of setup would you need for astrophotography? I already have a quality 600mm lens f6.3 lens + 2x TC which brings it up to 1200mm.. So i'm guessing that i'd need something longer again and with a tracking mount.
I cant answer you with that, but this telescope is come with bigger magnification, suitable for planetary scl viewing.
plus the image would be upside down and back the front.
Elite Superjossanova Water Bottle $10.49 Delivered scl @ Chain Reaction Cycles 14/03/2015 26
Elite Superjossanova Water Bottle $10.49 Delivered @ Chain Reaction Cycles 14/03/2015 - 14:17 26
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What a stunning, inspiring shop!

welcome to san francisco, eq3. / sfgirlbybay
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there’s a brand new shop in town, and it sure is gorgeous! canadian-based EQ3 has opened up a stunning new san francisco location contemporary furniture in potrero contemporary furniture hill’s design district, so we popped in to see what we might see. the first thing that greets you in their white on white showroom with sky-high ceilings is the bold and beautiful marimekko section of the store — shelves brimming with her home ware collection curated specifically for EQ3 . continuing its shop-in-shop experience, EQ3 has teamed up with the textile and clothing design company internationally renowned for its original prints and vibrant colors — and carries a gorgeous selection of the Finnish company’s contemporary furniture products , including fabric by the meter , bedding, shower curtains, tableware, kitchen linens, and pillows. and most exciting, Marimekko iconic prints will be available for purchase and application contemporary furniture on EQ3’s upholstery collections, along with new designs and an ever changing color pallet.
EQ3 aims to offer affordable modern designs in this newly renovated 12,000 square foot showroom, transformed from the original san francisco warehouse building into a light and bright contemporary furniture loft-like space that balances EQ3’s modern aesthetic with the industrial nature of the building’s historic structure. Designed by EQ3’s Creative Director, Thom Fougere, the flagship showroom features two distinct areas: the front half of the showroom showcasing EQ3’s accessory boutique alongside highlights from their furniture line, and the second half exhibiting EQ3’s entire furniture collection throughout the inspiring spacious and minimalist space.
EQ3 also carries mid-century modern classics from designers like eames and george nelson for Herman Miller — and their cylo chaise lounge was a instant favorite — it almost had me sneaking in a nap — the space is that comfortable and inviting. it felt a bit like visiting a modern art gallery to me with beautiful color and textures everywhere we looked. But in addition to stunning, yet completely accessible home furnishings, EQ3 carries the everyday things contemporary furniture we need, too — contemporary furniture pretty, but practical contemporary furniture as well. some of their dishware had me wanting to throw out everything i have and start anew. it’s a collection of carefully-designed yet reasonably priced products that are essential for the home, and EQ3 Basics range from linens (i have to have the cross duvet set ) to kitchen necessities, like tableware, glassware and flatware, from well-loved designers contemporary furniture like Vitra and Alessi. simply smashing! welcome to the neighborhood, EQ3 .
Ah the spread of our Canadian goodness! I always enjoy seeing EQ3’s products featured contemporary furniture on The Marilyn Denis Show (I am being so Canadian contemporary furniture right now). However, contemporary furniture I wouldn’t necessarily label EQ3 as ‘affordable’ by any means: Herman Miller, Vitra, and Eames? Not exactly IKEA-level pricing, but neither is the quality I suppose.
What a stunning, inspiring shop!
Are those food stands made of marble? Love them. What a fabulous store. Must visit when there.
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Fazley HK5A hickory 5A drumsticks

Sound & Recording Microphone Studio Headphones DJ Gear Flight Cases & Bags Lighting & Decoration Cabling Truss & Tripod Audiovisual Guitars kea Bass Drums Piano Keyboard Music Synthesizer limited!
Sound & Recording Microphone Studio Headphones DJ Gear Flight Cases & Bags Lighting & Decoration Cabling Truss & Tripod kea Audiovisual Guitars Bass Drums Piano Keyboard Music Synthesizer limited! kea
Evans EQ3 NP 16 inch bass drum resonant head for Power Connector type power connector device na na Single Layer / Dual single-layer Clear / Coated Coated Type sheet resonant Dot No Damping Damper ring
Evans TT16RSW NP-16 inches for resonant converted floortom Power Connector type power connector device na na Single kea Layer / Dual single-layer Clear / Coated Coated Type sheet resonant Dot No Damping kea Damper ring
Bax Shop Goes Today Open until 18:00 Olympia Street 4 4462 GM Goes (+31) (0) 113 212703 helpdesk@bax-shop.nl Hours Monday kea 10: 00-18: 00 Tuesday 10: 00-18: 00 Wednesday 10 : 00-18: 00 Thursday 10: 00-21: 00 Friday 10: 00-18: 00 Saturday 10: 00-18: 00 Sunday Closed *
Bax-shop Antwerp / Music & Vision Today Open until 17:00 Stijfselrui 46 2000 Antwerpen (+32) (0) 3 6052226 Klantendienst@bax-shop.be Hours Sunday Closed kea * Monday 10: 00-18: 00 Tuesday kea 10:00 -18: 00 Wednesday 10: 00-18: 00 Thursday 10: 00-18: 00 Friday 10: 00-18: 00 Saturday 10: 00-17: 00
Always the lowest price guarantee! Buy now and pay in installments Buy now and pay only 14 days Always minimum 3 year warranty 60 days money back guarantee Free shipping on orders over 50, -
This resonant comes from the popular series of EQ3 Evans and is suitable for 16 inch bass drums with a traditional kea (community) hoop. The EQ3 sheets are sheets of single-layer having a thickness of 7.5 mil. The sheet is not suitable to use as a batter head. The EQ3 NP resonance sheets kea have an excellent balance of sustain and tone. Evans EQ3 16 inch drum head
Often it is difficult to find a suitable sheet for 16 inch bass drums. This is because the little kick yet not so long actually really like the bass drum is made. Most brands have always kea used as the smallest 18-inch bass drum size. The 16 inch bass drum is actually caused by increasingly drummers started to rebuild their floor tom to bass drum. The disadvantage of a converted kea floortom is that the clamping edges are not the same. A bass drum has thick, wooden kea hoops and a floor tom has thin metal hoops. This is also the reason that Evans makes these sheets for both types. 16 inch bass drum
Because this sheet has no porthole, kea you'll have to play with any policy and must take into account that you play on a 16 inch bass drum, and not on a 24 inch kick. The smaller the drum, the greater the air pressure, and a small drum can not handle too much pressure. Optionally, you can choose to make a small porthole in order to reduce the pressure on the sheets. Remember that this a 4 inch hole in a 16 inch sheet already really makes a huge difference, and that when the porthole is larger than 4 inches, the effect of the resonant actually as good as gone. Warranty on this product you can only guarantee against manufacturing defects.
Product Features Weight (incl. Packaging): 1.0 kg Size (incl. Packaging): not yet known Single Layer / Dual Layer: single layer Clear / Coated: Coated Type sheet: resonant Dot: No Attenuation: Damper kea ring
Fazley HK5A hickory 5A drumsticks
12.40
Buy it
Quick view Roland RT-30K Kick Trigger
Item: 9000-0016-8853
1 x Evans EQ3 NP 16 inch bass drum resonant head for 39.00 1 x Bass Drum O's HSC Cutter cutter for bass drum sheet 7.50 46.50 Now if Normal combination for 45.00 Your advantage 1.50
1 x Evans EQ3 NP 16 inch bass drum resonant head for 39.00 1 x Overtone Labs Tune-Bot Drum Tuner 99.00 1 x Vic Firth Vickey voice key for drums 11.00 Normal 149.00 Now as for combination 144.00 Your advantage 5.00
1 x Evans EQ3 NP 16 inch bass drum resonant head for 39.00 1 x 16 inch DeJohnette Aquarian drum head 36.00 1 x Remo PP-0110-BA Ambassador ProPack kea Heads pack 33.00 1 x Hardware Gibraltar SC-4244 voice key 13.70 Normally 121.70 Now if combination for 117.00 Your advantage kea 4.70
Bax Shop Goes Today Open until 18:00 Olympia Street 4 4462 GM Goes (+31) (0) 113 212703 helpdesk@bax-shop.nl Hours Monday 10: 00-18: 00 Tuesday 10: 00-18: 00 Wednesday 10 : 00-18: 00 Thursday 10: 00-21: 00 Friday 10: 00-18: 00 Saturday 10: 00-18: 00 Sunday Closed *
Bax-shop Antwerp / Music & Vision Today Open until 17:00 Stijfselrui 46 2000 Antwerpen (+32) (0) 3 6052226 Klantendienst@bax-shop.be Hours Sunday Closed kea * Monday 10: 00-18: 00 Tuesday 10:00 -18: 00 Wednesday 10: 00-1