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Chinese wholesale induction circle to Brisbane Importers

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With a sound business credit, excellent after-sales service and modern manufacturing facilities, we have earned an excellent reputation among our customers across the world for Chinese wholesale induction circle to Brisbane Importers, We welcome new and old customers from all walks of life to contact us for future business relationships and mutual success.

Induction circle, Induction discs is a kind of discs composited by aluminium circle and perforated stainless steel discs


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  • 09/15/2015
    esigner Jonathan Olivares will present work from his office; architects Kersten Geers and David Van Severen will present work from their office; then the three will interview each other. “2×2″: two design practices seen two ways.

    Jonathan Olivares established Jonathan Olivares Design Research in 2006 and works in industrial, spatial, and communication design. Based in Los Angeles, JODR approaches design through basic everyday objects reflecting the human condition and the body, in order to question conventional archetypes and emphasize use-value over showmanship. Recent projects include the exhibition Source Material (2014), co-curated with Jasper Morrison and Marco Velardi; the website “A View on Natural Motion,” for Nike (2014); the Olivares Aluminum Chair, for Knoll (2012); and the book A Taxonomy of Office Chairs (Phaidon Press, 2011). Olivares’s work has been published internationally and has won several design awards, including Italy’s Compasso d’Oro, and his firm has received grants from the Graham Foundation for Advanced Studies in the Fine Arts for two design research projects.

    Kersten Geers, Design Critic in Architecture, is a principal of OFFICE Kersten Geers David Van Severen, which he cofounded in 2002 with David Van Severen. The firm is known for its idiosyncratic architecture—utopian and non-realized projects are customary. It does not invent the architecture but reflects and considers what architecture can signify and be today, reduced to bare essences. Its architectonic ideas are derived from geometric corrections and rigid classifications, to measure the world as it presents itself and to allow life to unfold in all its complexities. In 2010, OFFICE Kersten Geers David van Severen won the Venice Biennale Silver Lion for most promising young architect. In 2012 an overview of their work and was published as a monographic issue. Recently, they were awarded a double Belgian Prize for Architecture.

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    Mahalo’s expert chef Jennifer Martello shows you how to make perfect candy apples.

    Candy apples are a classic treat enjoyed in autumn, especially around Halloween. This guide on how to make perfect candy apples offers tips and advice on preparing delicious candy apples.

    The candy apple is prepared by dipping fresh
    apples into a candy coating, and allowing for it to dry, creating a hard candy shell. The coating can be dyed using food coloring to match any theme, and a number of toppings can be added to the candy apple to suit any taste. While the recipe is simple to follow, candy apples should be prepared with caution and with the supervision of an adult, as the candy coating becomes hot as it cooks.

    Preparing candy apples can be a fun project for cooks of all ages and skill level. Read on to learn how to make perfect candy apples.

    Step 1: Gather Your Equipment

    1. Wooden skewers or popsicle sticks

    * 2. Buy them at your local grocery or

    party supply store.
    * 3. You can also buy bamboo skewers and cut them in half.

    Candy thermometer

    * 5. A candy thermometer is very important, especially if you’re making candy apples for the first time. You’ll need it to make sure your heated sugar reaches the right stage of completion. Judging otherwise can easily lead you to burnt or underdone coatings. However, the thermometer is not necessary if you are just melting chocolate.

    * 6. Make sure your thermometer’s accurate. Being off by just a few degrees can mean the difference between delicious and burnt. To check its accuracy, clip on your candy thermometer and set a pot of water to boil. The thermometer should read 212 degrees Fahrenheit or 100 degrees Celsius when the water is boiling. If not, note what temperature it reads at and adjust for the difference.

    7. Pot for making the candy coating

    8. Second container, bigger than your cooking pot

    * 9. If you heat your coating to a high enough temperature, you’ll fill this container with cold water to submerge and cool the pot with your candy apple coating.

    10. Tray or baking sheet (for completed apples)

    * 11. Aluminum foil: you’ll need this if you do not want to put your finished apples directly on an oiled baking sheet, tray, or serving platter.

    * 12. Alternatively, you can top your baking sheet with a silpat mat.

    13. Measuring cups and spoons

    14. Wooden spoon

    15. Pastry brush, to keep sugar from crystallizing as you work

    16. Extra bowls for additional toppings

    Step 2: Choosing Your Apples

    Making a candy apple is about pairing the sweetness of candy with the right apple. It’s exquisite to pair a tart apple with a sweet candy exterior. Of course, if you can’t stand tart apples, then pick a sweeter one. However, you want to eschew varieties like Red Delicious, which lacks the firmness required for candy apples, and Rome Beauty, which is primarily used in
    baking. Recommended apples include:

    * * Braeburn: Golden-green to red skin, firm, sweetly tart

    * * Fuji: Yellow-green skin, firm, sweet

    * * Golden Delicious: golden skin, firm, sweet

    * * Granny Smith: green skin, very firm, tart

    * * Jonathan: Yellow-red skin, firm, sweetly tart

    * * Jonagold: A hybrid of Jonathan and Golden Delicious, firm skin, tangily sweet

    * * Lady: Red to yellow skin, firm, sweetly tart

    * * McIntosh: Reddish-green skin, firm, sweetly tart

    1. Choose smaller apples – they’ll be easier to make, easier to eat, and will give you a better candy to apple ratio!

    2. Store-bought apples are usually coated with wax, which makes it more difficult to coat them. If possible, buy apples at a farmer’s market. Or you can go apple picking and get your own fresh off the tree!

    3. If you have no choice but to use wax-coated apples, quickly dip them in boiling water and then wipe away the wax coating.
    https://www.epicurious.com/recipes/food/views/1024274. Chill the apples in the refrigerator until you’re ready to start making candy apples.

    Step 3: Prepare Your Kitchen

    * Get everything gathered before you put the sugar on the stove. You don’t want to rush off for your pastry brush and come back to find a pot full of crystallized sugar.

    1. Put your pastry brush in a cup of warm water.

    2. Butter your baking sheet or tray (or aluminum foil) so it’s ready to hold coated apples.

    3. Fill the second,

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