Brown rice contains all parts of the rice grain. The bran, germ and endosperm. White rice has had the bran and germ removed. Because brown rice has all parts of the rice grain, it is a whole grain food. These are important, because pure carbohydrate foods raise blood sugar at […]
dcforeman
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For more information about black beans please see our previous post. http://dcforeman.co.uk/?p=62 Cooking black beans is simple. Measure out 1 cup (210ml) of beans (172g) and place them in a container of water. There should be 10 times the water to beans, or 2 litres of water. Seal the container […]
You can just use a can of black beans in any recipe. A bag of dried beans is usually very cheap. I purchased 2.5kg of them for just £6.73. That works out at around 172g per single cup (210ml) of beans. I tend to use single cups, it costs me […]
When boiled in the same way we do white, brown rice becomes harder and less fluffy. If we pre-soak brown rice in cold water overnight in the fridge we can avoid that fate. Place as much rice as you need (I usually pre-soak 3 cups, or 630ml) and ensure it’s […]
Webpages are made up of many tiny little boxes? Really? How does that work? That’s right, the web isn’t a square, man, it’s a rectangle. Or should I say, a series of rectangles. Yes we can shape them into circles, and trick users with oddly shape graphics. But short of […]
Looking to get started with HTML5, the core language of the web? In this post we’ll discuss a basic boilerplate, what a boilerplate is, and what non-visible web elements are. Home Page – Hello World Hello World The world has been welcomed. The code above is the minimum you need […]
In the recent year, I’ve been introduced to the varied and complicated world of African cooking. I’ve been shown Jollof rice, Okra stew, a strange tasting dried fish and spinach soup that burned the roof of my mouth off. It’s safe to say that my “chilli sense” (a phrase my […]
