Charter Bus Driver

Charter Bus Driver

*Job Summary* GROWING COMPANY SEEKING EXPERIENCED CLASS B CDL DRIVERS WITH PASSENGER AND AIR BRAKES ENDORSEMENTS!!! MUST BE 25+ WITH A MINIMUM OF 3 YEARS…

Legacy Charters LLC
Chicago, IL 60616

From Indeed 25 minutes ago

Facilities Manager

Facilities Manager

The Forest Preserve District of Cook County is an equal opportunity employer and ensures against discrimination in employment on the basis of a person’s race,…

Forest Preserve District of Cook County
River Forest, IL 60305

From Forest Preserve District of Cook County 2 days ago

Cooking by Steam is another fundamental method much used in China with great effect but, surprisingly, almost unknown elsewhere, is cooking by steam, called jeng. The closest counterpart in American cuisine is boiling. Both methods use water rather than oil to transmit the heat, but there the resemblance ends. If, for instance, you boil a piece of fish, part of its taste is bound to be lost in the water; besides, you cannot use other ingredients to enhance the taste of the fish (they will only add taste to the soup). But in steaming, 100 per cent of the taste is preserved within the fish, and you may add flavor with other ingredients. The Chinese are very fond, of fish cooked this way, and cannot understand the* Westerner who stubbornly insists, “I don’t like fish.” If you try this simple recipe, perhaps you will be converted, too.

STEAMED FISH
1 fish (about 2 pounds, whole or cut, fresh, or frozen and thawed)
2 tablespoons peanut oil
2 teaspoons soy sauce
2 teaspoons sherry
2 scallions or green onions, chopped fine
6 slices green ginger
5 dried mushrooms, soaked to soften,
then shredded Salt
Pepper
2 slices cooked pork or lean ham (optional)

For stove-top steaming, use a traditional bamboo steamer, Chinese style, or a large covered pot. Cover bottom with about 2 inches of water, and insert a stand with a platter on it, or use an inverted dish high enough to keep the platter above the boiling water.

Brush the fish with the liquid ingredients and distribute the remaining ingredients on top of it. When the water boils, place the fish on the platter, which is now very hot. Cover and let steam at high heat until a test-straw touches the bone and comes up clean.

Remove and serve the fish immediately in the same platter, which, if not presentable, may be put on a more decorative one. The whole idea is to get the fish cooked by an overwhelming heat in a minimum of time, so as to preserve in full its freshness and delicacy of flavor. If the water were not boiling when the fish was put in, this would be equivalent to leaving it in a warm place prior to cooking. The interval, though short, has the effect of dulling the delicate fresh flavor. For the same reason even the platter holding the fish must be preheated in the steam-a hint that may well be regarded as a “secret.” And removing it when about 99 per cent done, to continue cooking on its hot plate until served, is the final step to perfection.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involed teaching in Chinese Cooking, Japanese food, Thailand food, Estern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

Cincinnati’s Underground Railroad (Images of America)


Product Description
Nearly a century after the American Revolution, the waters of the Ohio River provided a real and complex barrier for the United States to navigate. While this waterway was a symbol of freedom and equality for thousands of enslaved black Americans who had escaped from the horrible institution of enslavement, the Ohio River was also used to transport thousands of slaves down the river to the Deep South. Due to Cincinnati’s location on the banks of the river, the city’s economy was tied to the slave society in the South. However, a special cadre of individuals became very active in the quest for freedom undertaken by African American fugitives on their journeys to the North. Thanks to spearheading by this group of Cincinnatian trailblazers, the “Queen City” became a primary destination on the Underground Railroad, the first multiethnic, multiracial, multiclass human-rights movement in the history of the United States.

Price: $17.99