http://blogger.xs4all.nl/wk9/category/23802.aspxwetenswaardighedenM.nl.Text Version 0.95.2004.102M.http://blogger.xs4all.nl/wk9/archive/2009/07/08/496403.aspxWed, 08 Jul 2009 17:33:00 GMThttp://blogger.xs4all.nl/wk9/archive/2009/07/08/496403.aspxhttp://blogger.xs4all.nl/wk9/comments/496403.aspxhttp://blogger.xs4all.nl/wk9/archive/2009/07/08/496403.aspx#Feedback5http://blogger.xs4all.nl/wk9/comments/commentRss/496403.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/496403.aspx<P><FONT face=Verdana size=2><A href="http://blogger.xs4all.nl/wk9/archive/2009/02/12/445209.aspx">Kippenvleugelbouillon</A> uit de diepvries <A href="http://blogger.xs4all.nl/wk9/archive/2007/06/10/238917.aspx">gevriesfltreerd</A>. Duurt wel twee/drie dagen en je houdt er minder dan de helft van over maar kraakhelder en erg lekker.</FONT></P><img src ="http://blogger.xs4all.nl/wk9/aggbug/496403.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2008/10/10/417806.aspxFri, 10 Oct 2008 17:30:00 GMThttp://blogger.xs4all.nl/wk9/archive/2008/10/10/417806.aspxhttp://blogger.xs4all.nl/wk9/comments/417806.aspxhttp://blogger.xs4all.nl/wk9/archive/2008/10/10/417806.aspx#Feedback7http://blogger.xs4all.nl/wk9/comments/commentRss/417806.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/417806.aspx<P><FONT face=Verdana size=2>De moeite van het bezoeken waar [<A href="http://blog.khymos.org/2008/10/08/kamikaze-cookery/">via Khymos</A>]:</FONT></P> <UL> <LI><FONT face=Verdana size=2><A href="http://www.kamikazecookery.com/">Kamikaze Cookery</A></FONT></LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/417806.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2008/05/02/384840.aspxFri, 02 May 2008 13:27:00 GMThttp://blogger.xs4all.nl/wk9/archive/2008/05/02/384840.aspxhttp://blogger.xs4all.nl/wk9/comments/384840.aspxhttp://blogger.xs4all.nl/wk9/archive/2008/05/02/384840.aspx#Feedback2http://blogger.xs4all.nl/wk9/comments/commentRss/384840.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/384840.aspx<P><FONT face=Verdana size=2>De moeite van het bezoeken waard:</FONT></P> <UL> <LI><FONT face=Verdana size=2><A href="http://www.foodtube.nl/index.php">Foodtube.nl</A></FONT></LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/384840.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2007/11/22/325123.aspxThu, 22 Nov 2007 01:36:00 GMThttp://blogger.xs4all.nl/wk9/archive/2007/11/22/325123.aspxhttp://blogger.xs4all.nl/wk9/comments/325123.aspxhttp://blogger.xs4all.nl/wk9/archive/2007/11/22/325123.aspx#Feedback1http://blogger.xs4all.nl/wk9/comments/commentRss/325123.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/325123.aspx<P><FONT face=Verdana size=2>De moeite van het bezoeken waard (via <A href="http://blog.khymos.org/2007/11/22/foodpairing-website-launched/">Khymos</A>&nbsp;(<A href="http://blog.khymos.org/2007/11/21/groovy/">the one &amp; only</A>)):</FONT></P> <UL> <LI><FONT face=Verdana size=2><A href="http://www.foodpairing.be/">Foodpairing</A></FONT></LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/325123.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2007/11/18/322471.aspxSun, 18 Nov 2007 16:14:00 GMThttp://blogger.xs4all.nl/wk9/archive/2007/11/18/322471.aspxhttp://blogger.xs4all.nl/wk9/comments/322471.aspxhttp://blogger.xs4all.nl/wk9/archive/2007/11/18/322471.aspx#Feedback5http://blogger.xs4all.nl/wk9/comments/commentRss/322471.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/322471.aspx<P><FONT face=Verdana size=2>De buitenkant van de kip kennen we wel maar hoe zit het met de binnenkant: zie <A href="http://chickscope.beckman.uiuc.edu/explore/embryology/day14/skeleton.html">hier</A> &amp; <A href="http://www.ummz.umich.edu/birds/resources/anatomy/skeleton/chickenskel.jpg">hier</A> &amp; <A href="http://www.ucmp.berkeley.edu/museum/events/bigdinos2005/images/turkey_skel.gif">hier</A> &amp; <A href="http://bio.kuleuven.be/endo/vakken/skelet%20kikker%20&amp;%20kip.pdf">hier</A>&nbsp;&amp; <A href="http://www.aps.uoguelph.ca/ANSC*2340/LABS/LAB10.1.html">hier</A>. </FONT><FONT face=Verdana size=2>Hoe ga je een dooie kip te lijf: zie <A href="http://www.virtualcities.com/ons/0rec/02/002stuffchick2.htm">hier</A> (voor een vulkip) &amp; <A href="http://www.cookingforengineers.com/article/97/Cutting-Up-Chicken">hier</A> &amp; <A href="http://www.recipetips.com/kitchen-tips/t--389/boning-a-chicken-breast.asp">hier</A>&nbsp;&amp; <A href="http://www.cuisineathome.com/main/videos/63-butterflyingChicken.php">hier</A> &amp; <A href="http://www.cuisineathome.com/main/videos/53-splittingchicken.php">hier</A> &amp; <A href="http://www.cuisineathome.com/main/videos/52-boningChicken.php">hier</A> &amp; <A href="http://www.cuisineathome.com/main/videos/56-cuttingupchicken.php">hier</A> &amp; <A href="http://www.cuisineathome.com/main/videos/46-removingKeelBone.php">hier</A>. Ook <A href="http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/pouvole.shtml">deze website</A> is&nbsp;moeite van het bezoeken waard als je meer wil weten van&nbsp;kip.&nbsp;</FONT></P><img src ="http://blogger.xs4all.nl/wk9/aggbug/322471.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2007/11/18/322421.aspxSun, 18 Nov 2007 08:41:00 GMThttp://blogger.xs4all.nl/wk9/archive/2007/11/18/322421.aspxhttp://blogger.xs4all.nl/wk9/comments/322421.aspxhttp://blogger.xs4all.nl/wk9/archive/2007/11/18/322421.aspx#Feedback1http://blogger.xs4all.nl/wk9/comments/commentRss/322421.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/322421.aspx<P><FONT face=Verdana size=2>De moeite van het bezoeken waard:</FONT></P> <UL> <LI><FONT face=Verdana size=2>Cooking Magazine | Cuisine At Home | <A href="http://www.cuisineathome.com/main/oe-videos.php">Online Extra Video's</A> [Tips &amp; Technieken]</FONT>&nbsp;</LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/322421.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2007/10/14/304403.aspxSun, 14 Oct 2007 00:29:00 GMThttp://blogger.xs4all.nl/wk9/archive/2007/10/14/304403.aspxhttp://blogger.xs4all.nl/wk9/comments/304403.aspxhttp://blogger.xs4all.nl/wk9/archive/2007/10/14/304403.aspx#Feedback1http://blogger.xs4all.nl/wk9/comments/commentRss/304403.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/304403.aspx<P><FONT face=Verdana size=2>De moeite van het bezoeken wellicht waard [via <A href="http://foodfordesign.blogspot.com/">Food for Design</A>]</FONT></P> <UL> <LI><FONT face=Verdana size=2>XI Congress of <A href="http://www.lomejordelagastronomia.com/congreso/ingles/">lomejordelagastronomia.com</A></FONT></LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/304403.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2007/09/24/298807.aspxMon, 24 Sep 2007 22:56:00 GMThttp://blogger.xs4all.nl/wk9/archive/2007/09/24/298807.aspxhttp://blogger.xs4all.nl/wk9/comments/298807.aspxhttp://blogger.xs4all.nl/wk9/archive/2007/09/24/298807.aspx#Feedback1http://blogger.xs4all.nl/wk9/comments/commentRss/298807.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/298807.aspx<P><FONT face=Verdana size=2>De moeite van het bekijken waard:</FONT></P> <UL> <LI><FONT face=Verdana size=2>Tu TV, Ferran Adria, <A href="http://www.tu.tv/videos/FerranAdria">Los 80 Mejores Trucos Para Cocinar En Casa</A></FONT></LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/298807.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2007/08/26/286262.aspxSun, 26 Aug 2007 13:29:00 GMThttp://blogger.xs4all.nl/wk9/archive/2007/08/26/286262.aspxhttp://blogger.xs4all.nl/wk9/comments/286262.aspxhttp://blogger.xs4all.nl/wk9/archive/2007/08/26/286262.aspx#Feedback1http://blogger.xs4all.nl/wk9/comments/commentRss/286262.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/286262.aspx<P><FONT face=Verdana size=2>De moeite van het lezen waard (ook voor [fijn]proevers):</FONT></P> <UL> <LI><FONT face=Verdana size=2>E.J. Dommering,&nbsp; <A href="http://www.ivir.nl/publicaties/dommering/auteursrecht_op_parfum_spoorbundel.pdf">Auteursrecht op parfum: De definitieve verdamping van het werkbegrip</A>, in: D.J.G. Visser &amp; D.W.F. Verkade (red.), Een eigen persoonlijk karakter, (Spoorbundel), Amsterdam: Uitgeverij DeLex 2007, p. 65-79.&nbsp;[via <A href="http://www.ivir.nl/">Instituut Voor Informatierecht</A> IVIR]&nbsp;</FONT></LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/286262.aspx" width = "1" height = "1" />M.http://blogger.xs4all.nl/wk9/archive/2007/08/06/272709.aspxMon, 06 Aug 2007 02:10:00 GMThttp://blogger.xs4all.nl/wk9/archive/2007/08/06/272709.aspxhttp://blogger.xs4all.nl/wk9/comments/272709.aspxhttp://blogger.xs4all.nl/wk9/archive/2007/08/06/272709.aspx#Feedback0http://blogger.xs4all.nl/wk9/comments/commentRss/272709.aspxhttp://blogger.xs4all.nl/wk9/services/trackbacks/272709.aspx<P><FONT face=Verdana size=2>De moeite van het bezoeken waard:</FONT></P> <UL> <LI><FONT color=#000000><FONT face=Verdana size=2>French Culinary Institute,&nbsp; </FONT><A href="http://www.frenchculinary.com/courses_ce_hmg.htm"><FONT face=Verdana size=2>Harold McGee Lecture Series</FONT></A><FONT face=Verdana size=2>&nbsp;</FONT></FONT></LI> <LI><FONT color=#000000><FONT face=Verdana size=2>Culinary Types, The Harold McGee Lecture Series [</FONT><A href="http://culinarytypes.blogspot.com/2007/07/harold-mcgee-lecture-series-part-one.html"><FONT face=Verdana size=2>Part 1</FONT></A><FONT face=Verdana size=2> |&nbsp;</FONT><A href="http://culinarytypes.blogspot.com/2007/07/harold-mcgee-lecture-series-part-two.html"><FONT face=Verdana size=2>Part 2</FONT></A><FONT face=Verdana size=2> |&nbsp;</FONT><A href="http://culinarytypes.blogspot.com/2007/07/harold-mcgee-lecture-series-part-three.html"><FONT face=Verdana size=2>Part 3</FONT></A><FONT face=Verdana size=2>]&nbsp;</FONT></FONT></LI></UL><img src ="http://blogger.xs4all.nl/wk9/aggbug/272709.aspx" width = "1" height = "1" />