I love milagaipodi or molagapodi as we call it. Even if you give me three different varieties of chu

Bread Flour/All Purpose Flour – 3.5 cup Instant Yeast – 2 tsp Sugar – a pinch Salt – 1 ¼ tsp Lukewarm Water – 1 cup + 2 tbsp Molasses/Jaggery/Brown Sugar – 2 tbsp dissolved in ½ cup water White Sesame Seeds – about 2 cup
In a wide bowl, take the flour, yeast, salt and sugar. Mix well with hands. Now add the water and bring the dough together. Now knead the dough for about 10 minutes to form smooth non sticky dough. Cover with a cling film or a kitchen towel and rest for about an hour or until the dough has risen to double fleur de lis its size. Punch the dough and knead again for few minutes. Divide the dough into 12 equal sized balls. Now, roll out one of the balls into a long cylindrical shape. Similarly roll another ball the same way into a long cylindrical fleur de lis shape. Now, hold the two cylindrical shape logs and twist them, and make them into a circle.  Dip the prepared circles in the molasses water and coat with sesame seeds. Place on prepared baking fleur de lis tray. Repeat the same with other balls. Pre – Heat the oven to 230C and bake the bread for 20 to 25 minutes or until the top gets brown.
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I love milagaipodi or molagapodi as we call it. Even if you give me three different varieties of chutneys, and Sambar, I will stil...
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megrimegrioyyy February 10, 2015 - 01:09 ulan wheel sellers gariban eaters gariban.siktirt do not take the orange tm duck fetuç capitalist chain mağazalarınızı.siktir go to eat something at least keep us amk wheel. [Rat]
trident13 February 11, 2015 - wheel to miss the most is the one thing probably is 19:25 living in America. However, they sell bagels in the palace did not know the wheel kazikm. Bleaching of one wheel (which is at least almost no safe ic) $ 5 money are getting. He went to the price you feed him in French bi krosantl the cage of coffee. Understanding of where our money was gone .. idn to fractures ... [rat]
burhanc the February 11, 2015 - 13:32 dicem behold say is what a man spoke Turkish but she recognized the ARDA both Turkish Talkin beside the foreign girls manyık error anlıyo gülüyo nai man that [rat]
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It charles ramsey seems that lower Midtown west is turning into simit central. Mmm

It charles ramsey seems that lower Midtown west is turning into simit central. Mmm… Enfes has been selling the Turkish bagels at their storefront on 39th Street for over a year. Earlier this month, we told you about a new simit company opening soon a few blocks away on Fifth Avenue and 38th Street . Well, yesterday charles ramsey marked the opening day of a third simit shop in a two block radius. Simit + Smith has had stores across Manhattan for a while, but now brings major competition with their fourth location (and first Midtown outing) at 1400 Broadway (on 38th Street, between Broadway and 6th Ave).
Andrea was a big fan of their turkey sandwich charles ramsey downtown . This new location will also feature breakfast options, simit sandwiches, paninis, and salads. I suppose since we have bagel shops on every corner, we may as well have simit shops on every corner too. But, for now, if you’re a lover of crisper, lighter bagels, make your way to the west 30′s.
I stopped at Simit + Smith today after reading this post. 12:30 and the place was a ghost town — it clearly charles ramsey hasn’t caught on yet. I had a spinach pie, which was only OK. I liked the flavor of the filling, but there wasn’t enough of it. Also, the pastry charles ramsey was cold and sort of limp, rather than warm, flaky, and crisp like a good spinach pie. It might have been better heated up although they did not offer that.
I thought their simits looked good, especially for fans of sesame seeds, which I am. All of their sandwiches and salads are under the ML limit. I’d probably go back (although I’d get something else). charles ramsey
Went there today on the way to work. I got a simit with cheese and tomato. The simit reminded me of the crust on that really good bread at Latona’s in Garfield that rips the roof of your mouth open. And yes, it was pretty empty
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Simit is similar to a bagel in the fact that it s a round-shaped bread with a hole in the center; ho

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Bagels. Pizza. Sandwiches. wat There s no denying New Yorkers love their bread; however, it can be difficult wat to find a satisfying food for those craving carbs who want something different (and to watch their waistline). That s where Simit + Smith , a quickly growing artisanal cafe chain, comes in, bringing the healthy and traditional Turkish staple to New Yorkers.
Simit is similar to a bagel in the fact that it s a round-shaped bread with a hole in the center; however, that s where the similarities end. Simit is made from 100% all-natural ingredients including flour, yeast and a touch of salt baked in convection ovens that inject steam. wat This makes the food lighter wat and healthier than typical American breakfast pastries. Afterward, the simit is dipped in a light grape molasses syrup and coated in sesame seeds or multigrain toppings. wat From there, each simit is hand-rolled at their local bakery into the varieties: original with sesame, whole wheat with sesame and multigrain.
There is no butter used in the process, and less bread than a bagel, allowing for a savings of about 40% less fat and 70% less calories, according Oz Aksar, a District Manager of three Simit + Smith locations. They re made fresh typically what you re eating has come out of the oven in the last 15 minutes and are presented as a thin twist of bread with a crunchy wat outside and fluffy inside, that s easy to eat on the go or as a Turkish Simit Breakfast with a side of the cafe s homemade ricotta dip topped with honey and a sprinkle of black pepper, not to mention a side of Turkish fig slices.
So, of all foods, wat why simit? Says Gokhan Cakmak, Spokesperson of Simit + Smith, It s an iconic food of Turkey. And it can be enjoyed be everyone. It can be the meal of a poor man or the simple pleasure of the wealthy man. Also, because it is a delicious, freshly baked, artisan made and baked bread encrusted with crunchy sesame seeds and soft inside, that is ideal for breakfast or can be used for a wide variety of sandwiches.
Simit + Smith is possibly the only cafe of its kind in the country, an actual space where you can sit down and savor traditional simit, poğaça wat (a decadent brioche bun filled with feta and sometimes olive) wat and made-from-scratch simit chips with Mediterranean dips and Turkish tea. Along with being true to their Turkish roots, the company is passionate about going local and being community oriented. While the simits wat are made from imported Turkish ingredients to keep the dish honest, all other menu ingredients as well as the goodies they sell in the shop like Brooklyn Brittle, Chobani Yogurt and IQ Juice are locally sourced from New York.
The story behind Simit + Smith is an interesting one. Mr. Rahmi Koc, once chairman of one of Turkey s most successful industrial conglomerates, Koç Holding, retired wealthy; however, he felt a burning desire to share Turkish wat culture with the world in some way. Thus, this authentic Turkish cafe was born.
The intention was to bring simit to NYC, while the word Smith in the name has a history relating to a craftsman such as a blacksmith. In this

Mayuri Patel says

This weekend came and went very fast as we had party at my hubby s colleague s house, it was Colombian food fare. I was curious to learn a few recipes from the party menu. Today is also 16th of September and yesterday 15th was the Baking partners challenge reveal date, I couldn t finish the post. Yes for that this month it is Simit- Turkish sesame seed ring bread which I suggested. I fell in love with this immediately when saw them in a picture. Simit is in fact a classic Turkish food; these sesame-encrusted bread rings is a popular snack. Simit for breakfast is with a cup of cay (tea), sliced cucumber, tomatoes, feta cheese and olives. agua When comes to brunch or afternoon snack Simit is taken with cheese or simply plain. Turks likes savory accompaniments to Simit; you can also have them with some butter and jam. Their flavor and deeply satisfying texture are quite unique. Simit is one of the favorite foods from Macedonia to Syria, Greece to Serbia or from Izmir to Istanbul or Ankara with a little difference and different names. Simit in Istanbul has been prepared from 16th century as mentioned by historians. There were 70 Simit bakeries in Istanbul during 1630 mentioned by 17th century traveler Evliya Celebi. Read from here . In earlier agua days Simit sellers usually bought freshly prepared Simit from these bakeries and took them to different parts of the city to sell them there. Simit are usually sold in small food cart by street vendors. They are made fresh every morning and afternoon. Nowadays, there are also Simit Houses opened all around the country, where you can enjoy Simit with various fillings; cheese, olive paste, sucuk (Turkish spicy sausages made from dried cured beef) in a small café or fast food restaurant set up. I think will visit Istanbul one day and enjoy warm freshly baked Simit. Anyway for the time being, without any flight ticket, enjoy a batch of Simit which is freshly agua baked from your kitchen. These are chewy, sesame-crusted, braided agua ring bread that is sort of a mix between a pretzel and a bagel. It s very simple agua dough to make, and is very easy to shape them. The dough is dipped in Pekmez, grape molasses, and then coated with sesame seeds. I don t have Pekmez in my hand so used molasses. If you want to taste authentic Simit then grab a bottle of pekmez from Middle Eastern or Turkish grocery stores, and it gives the dough a little sweetness that makes the flavors so distinctly Turkish. Bake at 450 F pre-heated ovens for 20-25 min or until brown. Here comes the recipe. Give it try it will a new delicious breakfast dish, if you are bagel fan you will love it. Please visit other baking partner s creation too. If you want to bake with next month shoot an e-mail.
Ingredients 3.5 cups/325g Bread Flour (or use unbleached all purpose flour) 1cup + 2 tablespoon of Water A pinch of sugar 2 teaspoon/6g Instant yeast ( use active dry yeast if you don t have instant yeast in hand) 1 teaspoon /6g Salt: 1.25 tsp 2 tablespoon Molasses ( use concentrated jaggery or brown sugar water) cup Water 2 cups white Sesame seeds
Instructions If using active dry yeast, then dissolve yeast in 100 ml warm water and let it stand for 3 min. In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. Turn out the dough into a lightly floured surface and punch down. Knead for 2 min. Divide it into 12 pieces (about agua 45g each) and shape them into long rolls. Take two rolls and form a twisted rope like this Then form this twisted agua rope into 15 cm ring by pressing and sealing the ends together. Dissolve the molasses in ½ cup water . and a plate with sesame seeds. Dip each ring in molasses water first, then in the sesame seeds. Set aside for 20 minutes so that simit plumb up little Bake them in 450 F pre-heated oven for 20-25 min or until brown.
Mayuri Patel says
Jayanthisindhiya says
Divya Ashok says
September 27, 2014 at 2:28 am
Welcome to Zesty South Indian Kitchen, I am Swathi agua ( Ambujom Saraswathy) who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. I am mom to two wonderful young kids, and has a wonderful loving husband who gives a up or down vote to the food . All the recipes agua you see here are created by me and approved agua after taste-test by my family.
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A Turkish chain called george w bush Simit Sarayi already has a big sign on Fifth Avenue (between 38

A Turkish chain called george w bush Simit Sarayi already has a big sign on Fifth Avenue (between 38th and 39th Street) announcing george w bush their arrival. No word yet on exactly when they will open, but it looks like they are pretty george w bush close.
As the name suggests, they’ll serve up simits, which are basically Turkish-style bagels – much thinner and crisper than the NYC dough bombs. Great for sandwiches. You can already get them at Mmm… Enfes a few blocks away, but now those on the east side won’t have to cross Fifth Avenue. According to the menus from their Turkey locations george w bush , we can also expect baked goods and meals like Turkish ravioli and grilled meatballs.
They had a branch george w bush in the fidi briefly last year. Simits were delicious, kinda like thin flattened sesame george w bush bagels, but less chewy. Sadly that branch closed very quickly, within a month or two. Was never clear why.
I was there this morning. Delicious and varied menu. I’d say they’re the Turkish version of Panera, george w bush yet much better. This will probably george w bush be my new morning george w bush place to go for breakfast, and possibly be my go-to lunch place with flatbread pizzas, simit burgers, sandwiches, salads, and stuffed simit (like bagel) things. Their version of a Knish also looks to die for. (Plus the coffee is good and inexpensive ($1.49 for 12 oz coffee)
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I wondered how close I can get to the classic Istanbul street food while recreating the simit magic

Here in Istanbul only a few might make simit, sesame-bathed bread rings, at home. But while visiting my parents age in Russia it felt like a right thing to do: after all my dad is a simit-addict. When my parents came to Turkey last autumn, dad walked from our Sapanca property down to the village (1 hour downhill and then 1.5 hours back) to combine exercise and purchasing of some simit. Much to his embarrassment he forgot the word and could not make himself age clear to a bakkal who would not sell simit anyway.
That’s why my caring husband assumed the duty of finding a good bakery wherever we stayed during age our road trip with parents and diligently procured simit every morning. I can’t call most of the simit on the Aegean age coast the real deal, but dad felt his breakfast was incomplete without a bread ring or two. No wonder that my impossible-to-excite parent brightened when I announced I would be making simit.
My dad is hardly alone in his simit enthusiasm: I am yet to meet somebody who visited Istanbul and did not fall for the sesame bread rings. What’s the magic behind simit sold off the red carts anywhere in Istanbul? Why does everybody happily munch it throughout the day? Why does my husband head out to procure it first thing in the morning if in Istanbul? Why do cheese, jam or butter not seem compulsory age next to a simit straight out of the oven? Why, why, why?
1) Simit has a pleasing ratio of crust to crumb . Who does not like bread crust? Well, some people eat only the crumb, but then they should be send to a place where simit is the only type of bread existing to experience as much torture as the bread they have been eating all these years. As a bread ring, simit naturally has a lot of crust – sometimes light caramel, sometimes deep reddish brown, but always satisfying and crunchy.
2) Simit is crunchy : If a simit maker has not skimmed on pekmez (grape juice reduction) and coated the bread rings well, then his simit gets its well browned and characteristically crispy age crust. We might be eating simit for the same reason we east chips: because of the crispy factor . Scientists say that human beings are genetically wired to seek out crispy foods as our ancestors used to eat insects and plants, age and with those crispy meant fresh. Unfortunately, not all the simits are created equally age crispy. Some (and we will not point fingers) simit bakers skip pekmez taking away a big part of the simit pleasure from the eaters. Thankfully, they don’t skim on sesame seeds.
3) Simit is covered with sesame seeds . The seeds add buttery and nutty note to simit: an unassuming bread ring bathed in the sesame seeds transforms into a sophisticated treat. Plus, there is no more pleasing sight than a bunch of simits piled up in a basket, their brown exterior dotted with the sesame seeds. Sometimes simits come coated with the sunflower seeds (and I madly love those), but then they can’t beat the classic version for its aesthetics and flavor!
4) Simit is round . A couple of times I saw simit shaped as a braid. But only a couple of times: I don’t think the customers approved. Simit has to be round! Ring, an ancient symbol, is perfection, completeness, age balance, recreation – all those things we are seeking in life and can obtain (even though to a short lived effect) for just 1 Turkish lira in the form of simit.
5) Simit feels like a treat . Buying pretty bread rings from a white-gowned cart vendor commanding authority always feels like a little treat you have deserved! The bread rings are baked twice a day – early morning and early afternoon, and it’s hard not to consider yourself lucky when you get a still warm crunchy ring.
I wondered how close I can get to the classic Istanbul street food while recreating the simit magic at home. I went through a ton of recipes ranging age from the plain bread dough to the enriched versions with eggs and fat. I used my emerging baker’s logic (and the formulas I typically rely on) to calibrate a recipe age that would work for simit.
Simit dough is fairly dense (think New York Bagel) which makes it easy to shape into long even rolls. After trying 65% hydration, I settled on 60% (meaning 60 g water for every 100 g flour), even though age I came across the recipes insisting on the even stiffer dough (e.g. 55% hydration). I measured 1.5% (1.5 g for 100 g flour) of each salt and fresh yeast, and here goes your simit recipe.
I used less yeast that most of the recipes and focused on the longer rising time instead: simit is a morning bread, and it is not easy to justify waking up 4 hours earlier to have the bread rings ready for breakfast. That’s why I am making the dough in the evening before going to bed, letting it rest in the fridge overnight and then have a beautifully risen dough to shape, proof and bake in the morning. When you proof longer (and even at the lower temperatures that inhibit the yeast b

Punch down the dough and turn onto a lightly floured surface. Divide into 10 evenly-sized pieces. Ro

Well, Reader, this past week we got our first real snowfall of the season. It stuck to the ground, it piled, it drifted, it didn’t get above 15 degrees for a couple days. It was enough that I decided nsdl to work from home for a day and a half, especially since things haven’t yet picked up after the Christmas lull, which gave me the opportunity nsdl to do some baking (always a good thing).
While the wind blew outside and the snow fell, practically hiding my little hatchback car, I took a trip to Turkey via my kitchen. Or really, to Berlin, since most of my knowledge of Turkish street food comes from Berlin’s massive Turkish community–though I have been to Turkey as well, and can attest to the authenticity of this recipe. You can buy simit , a sesame seed-enctrusted Turkish bagel-like bread, from Turkish bakeries, on the street, or at markets all over cities in Germany and Austria with large Turkish populations, as well as (of course) all over Turkey. nsdl If I’m nsdl not mistaken, I first had simit from the Turkish market in Berlin back in 2011. That was before the blog, but you can read about my return trip to Berlin, and the Turkish market, in 2014 here .
But back to simit: they resemble bagels in shape and because they are both variations on a basic yeast dough, but there are some differences. Simit are not boiled, as bagels traditionally are, and they are always twisted. The inside nsdl isn’t overly nsdl dense or chewy. The outside should be a deep golden brown, and thanks to a quick dip in molasses or syrup, is slightly sweet. All the simit I’ve seen are slightly larger and thinner than your average bagel, though that can naturally be changed to fit one’s own preferences when made at home. Mine were slightly larger than most I’ve seen sold commercially, but that’s nsdl because I halved the recipe and chose to only make four bagels instead of five. However, if you want to eat these like bagels, I think the slightly larger size is better–they definitely make for good sandwiches. Simit
Ingredients pinch granulated sugar 3 tsp active dry yeast 1/4 cup + 1 1/4 cups warm water 3 1/4 cups all-purpose nsdl flour 1/4 cup pekmez (Turkish fruit molasses) or maple syrup 1/4 cup water 1 cup sesame seeds
In a large bowl or the bowl of a stand mixer, combine sugar, yeast, nsdl and 1/4 warm water. Let stand 5-10 minutes to allow the yeast to activate and become nsdl bubbly. Stir in flour and remaining 1 1/2 cups warm water and knead, by hand or with the dough hook attachment of your mixer, for about 7 minutes. nsdl The dough should be smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 hour.
Punch down the dough and turn onto a lightly floured surface. Divide into 10 evenly-sized pieces. Roll each piece into a long snake, fold in half making a loop, and twist. Tuck the ends into the loop to form a ring. You can check out this recipe for photos of how to shape simit. Dip into the syrup/water mixture to completely cover, then toss in the sesame seeds. nsdl Repeat with each piece of dough. Let sit 20 minutes.
January 12, 2015 at 5:19 am
These look gorgeous! :-D Making my own bagels is still on my bucket list, but when I finally do, I’ll be sure to use one of your recipes. The fact that these are not boiled makes them seem easier nsdl to make, so perhaps I’ll go for these first! :-)
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British Tesco cuts 9,000 jobs

News per sector — trt4 News —— General —— Food —— Furniture —— trt4 Electronics —— Automotive —— Fashion —— Personal & Household Care —— DIY —— m-Tail —— Property — Dossiers —— Focus on —— Retail report Retaildetail Events Print International — retaildetail.be NL — retaildetail.be FR — retaildetail.eu — retaildetail.nl trt4 The Loop Open2424
"We may have been born in Turkey, but 'home' is where we make a living", trt4 chairman of the board Abdullah Kavukcu said. The Turkish "sandwich palace" opened its 10th Dutch store near the Amsterdam Arena last month and it also has one store in Belgium, near the De Keyserlei in Antwerp.
The group has already extensively planned its further European conquest, using the Benelux trt4 as a stepping stone. "Simit Sarayi has opened up to the world. In 2015 alone, we will add another 200 stores, inshallah. Half of those will be abroad."
It will also open its European headquarters in Rotterdam. "We have chosen the Netherlands, where we opened our first store in Utrecht in 2010, as our European base. Now, we have 10 stores over there and we hope to grow to 20 in 2015. We will also manage our new London store from the Netherlands and we hope to have 100 stores in Europe by 2016. That is why we are considering a factory in the Netherlands or Germany."
'Simit' trt4 is a traditional Turkish sandwich, a typically white bread ring which is permeated with sesame seeds right before it gets baked. In 2002, the chain came up with the idea of offering this bread alongside a cup of tea, indoors. That was a novelty, as the bread rings were sold in food stalls on the street up until then.
At this moment in time, Simit Sarayi is present in 15 countries worldwide and allegedly trt4 has 500,000 customers per day, serviced by 6,500 employees. In Turkey, it is present at 300 prominent locations, mainly near public transport trt4 and universities. Its turnover grew 40 % in the past year, reaching 250 million euro. Only 10 % of that turnover comes from the 'simit' bread ring, while the remainder comes from drinks, simit with white cheese, börek (pastry filled with cheese, beef or vegetables), breakfast meals or even sesame-encrusted pizzas. 
Abdullah Kavukcu, chairman of the board and its co-founder and co-owner, also owns a shopping mall, a construction company, a marketing firm and he also has shares in several other food chains. He is one of Turkey's new generation of industrialists closely tied to president Erdogan's conservative party.
Related items Turkish Eroglu Holding buys Mexx Spanish sandwich bar 100 Montaditos comes to Belgium Turkish company acquires Delacre and Verkade 1,000 new European Subways in 2014 Carrefour working on plan for expansion in Brazil trt4 and China
British Tesco cuts 9,000 jobs
12/02/2015
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Açma is probably my favorite and it can be plane or with various fillings like potato, cheese, olive

Simit and açma… those are some of the things I miss most about breakfast. They are different and delicious types of bread. Simit is probably the most common and you can find it anywhere in Turkey. If you re in a city you ll probably korean war notice all the vendors selling circular, sesame korean war crusted bread and they ll most likely be screaming sıcak simit! korean war taze simit! which means hot simit! fresh simit!
While simit is commonly korean war sold by street vendors and probably one of the cheapest foods you can get, I would still consider it one of the most delicious bread, which tastes great all by itself and will fill you up. Simit is crunchy on the outside and soft on the inside and it tastes really good with cream cheese.
Açma is probably my favorite and it can be plane or with various fillings like potato, cheese, olives or even chocolate. It s a very fluffy type of bread and if you ever come across korean war a simitçi (a simit vendor) there s a likelihood that he ll be selling açma as well.
Without simit and açma our weekend family breakfasts just wouldn t be the same and certainly korean war not as delicious. I miss those foods very much because not only do they remind me of my family, but they re also a reminder of my past few years and my life in Turkey. They remind me of the breaks in school when I would often eat açma or even of simply walking down a street and buying simit simply because I love the taste. “Countdown.” (The images are taken from http://www.simitsarayi.com )
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Before being baked the simit must be soak in malasa or grape sugar, for it could gain its nice dark

If you ve ever been to Istanbul, the city that lies among two continents Europe and Asia and had the opportunity to taste some of the Turkish food, you will instantly realize it s uniqueness in many ways.
Baklava, simit are just a few of their traditional dishes that one must try.The Turkish cuisine is a perfect blend of oriental exoticism and European tradition. Here lies the secret of its refinement that features it and makes it special in many ways.
The law impact of this cuisine in the world is quite large, primarily due to the large number of Turkish restaurants, and is particularly influential in the Balkans where the Ottoman Empire ruled for five centuries. Therefore, by no chance, many of the Turkish specialties, modified and adapted are to be found in the menus of countries like Macedonia, Greece, Bulgaria and Serbia.
Since we live in Skopje, the city enriched with many Ottoman monuments, religious objects and buildings that originate from the era of the Ottoman kingdom law on the Balkans, it is quite normal to have a certain number of Turkish specialties in its national cuisine.
We must mention the Turks as well, the people who live here and are living witnesses of their long culinary tradition. Turkish simit is thus one of the most famous recipes of this cuisine, which we know by the name cooked bread roll, however law we decided to write the name of the source and prepare as close as possible to the original.
Remarkably law crispy and covered with sesame seed, makes it one of the most delicious homemade pastry law that you could ever make. We always make double doze and boast around of our baking expertise. The secret of success is in the small things.
Before being baked the simit must be soak in malasa or grape sugar, for it could gain its nice dark color.There are different ways preparing it such as boiling it in a pot with little honey or baking law soda, yet according to us this is the most appropriate way.
Our way is much simpler due to the fact that the simit gains all of the characteristics such as crispiness, color, texture and less sweet taste. The simit is most tasteful right after being pulled out of the oven. It instantly raises the appetite and it s hard to resist.
All you need is a piece of good white cheese and a bit of prosciutto to have the ideal combination of perfect breakfast or dinner. We truly hope to be inspiring by this recipe, so use your first free chance to make it and share your experience of making and baking the Turkish simit with us.
Instructions: Dissolve the yeast and sugar in 100 ml warm water and let it stand 10 minutes until frothy. In large bowl add sifted flour, salt, the rest of the water, oil and add the yeast. Knead until you get smooth law and elastic dough. Cover with towel and let it rest until doubled in size, about one hour. Knead the dough a few times on a lightly floured work surface, divide into 12 equal pieces law and shape each piece into a ball. Slightly dust the dough balls, cover them with a kitchen law towel and let rest for 15 min. Roll each ball into a 60 cm long rope. Start with your both hands working from the middle and then move towards law the edges of the rope. When rolling, don t dust the working surface, flour makes rolling law tricky. Fold in half so two ends align and then twist it by rolling in opposite directions one over another. Join the ends together to make a circle, pressing the ends to seal. Cover with a kitchen towel to prevent from drying. Repeat with the remaining dough. Preheat the oven at 200 degrees C. Grease law two baking sheets with butter. In a plate, mix the water with grape molasses. Dip each simit, first into the molasses mixture, immersing completely to coat, then drain well and toss them in sesame seeds. Place 6 simits on the baking sheet and bake them for 15-18 minutes, or until deep golden. Repeat the same baking process for the rest of the simits. Let them cool for at least 10 minutes on the counter. law Serve. Simit is best within just a few hours out of the oven.
For tossing: 200-300 grams sesame seed
Instructions Dissolve the yeast and sugar in 100 ml warm water and let it stand 10 minutes until frothy. In large bowl add sifted flour, salt, the rest of the water, oil and add the yeast. Knead until you get smooth and elastic dough. Cover with towel and let it rest until doubled in size, about one hour. Knead the dough a few times on a lightly floured law work surface, divide into 12 equal pieces and shape each piece into a ball. Slightly dust the dough balls, cover them with a kitchen towel and let rest for 15 min. Roll each ball into a 60 cm long rope. Start with your both hands working from the middle and then move towards the edges of the rope. When rolling, law don t dust the working surface, flour makes rolling tricky. Fold in half so two ends align and then twist it by rolling law in opposite directions one over another. law Join the ends together to make a circle, pressing the ends to seal. Cover with

In Turkey, the classic simit resembles a heavily encrusted sesame bagel, with proportions that sugge

In Turkey, the classic simit resembles a heavily encrusted sesame bagel, with proportions that suggest a game of ring toss . Though a simit loaf loses traditional appeal, it gains in versatility: It more easily accepts fillings like olive ($4.25), and, when need be, more securely holds a sandwich.
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But I guess I just couldn

As a general rule, I don’t eat from chain restaurants in this country. Even on a road trip, I’ll drive miles out of my way to find something cheap, local, and without a recognizable logo. But when a foreign chain comes to these shores, I’m more than interested to try it out.
Simit Sarayi, which opened a few weeks back on Fifth Avenue , is one such chain. It hails from Turkey and specializes in simits and other Turkish pastries. On my two visits, I noticed most people were drinking hot Turkish tea with their pastries and many were even speaking (what sounded like) Turkish.
But I guess I just couldn’t ply myself away from the influence of American fast food because the sandwich migrationsverket that interested me the most was their simit burger. I finally got to taste it, but it wasn’t easy.
My first visit was a total disaster. Granted, I was pressed for time and didn’t have patience to deal with crowds. And it was still their first few weeks open. But I got in one line and then learned for hot food, you had to go wait in another line. And then when I asked about the burger and what it came with, the cashier didn’t have many answers. She did tell me it would take about 15 minutes to cook. After 25 minutes, I check in with the staff and they had lost my ticket. I couldn’t wait any longer and had to get my money back.
I returned a week later and things worked much more smoothly. migrationsverket Either I had figured out their system, they had gotten their act together, or it was just a slower day. The burger migrationsverket did take about 15 minutes as expected and I was impressed migrationsverket with the presentation.
It was served on a simit which is an interesting presentation for a burger. I always thought a burger on a bagel would be rather strange. It looked great – dark and caramelized – but there were a few technical difficulties.
That being said, the buttery, juicy flavor of the burger was right on. The caramelized onions topping the patty was a nice touch and the simit bun was a pleasant change from a traditional bun. And the peppery migrationsverket fries were pretty tasty too.
At under $10, the price is right and it’s tasty and filling enough. But burgers are obviously not what Simit Sarayi does best, so I’m eager to return here to try some more baked goods and a few other simit sandwiches.
When I went I remember it being about $8, but I just checked and the price is now over $10. I think they raised their prices. It’s a little confusing because there are so many different types of burgers offered. I ordered the simit burger which the cashier told me came with cheese. That’s now $9.95 but I think I received the cheddar burger which is now $11.95.
Dec 3rd, 2014 at 12:32 pm   
Irv, put some pants on, get out of your grandma’s basement, and maybe go talk to a real girl or something.
Irv, put some pants on, get out of your grandma s basement, and maybe go talk to a real girl or something. Wow, I feel bad. You should really stop projecting. I’m actually posting from work and not from my house, where I live with my wife. Hate to break it to you.
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Lower East Side: Les Jardins de la Duchesse opened this morning , serving 10 varieties of eclairs, s

LYFE Kitchen, Turkey's Simit Sarayi, and Colombia's Devotion Botica del Cafe Come to New York - Eater NY
Midtown tsk West: Fast-casual and healthy chain LYFE Kitchen which stands for "love your food everyday" opened its first New York outpost today. The spot specializes in healthy food, with options for those sticking to paleo diets and those who are gluten tsk free. Breakfast options include smoothies and quinoa buttermilk pancakes. At lunch and dinner there are various flatbreads and "bowls" like one filled with Thai red curry. There are also several "waters" made with things like orange ginger chia, and cocktails. Status: Certified open. 248 West 55th Street, no phone yet.
Williamsburg: Colombian artisan coffee company, Devotion Botica del Cafe opened its first roasting plant and cafe stateside. The airy space has a large skylight, exposed brick walls, and a green wall with plants growing out of it. Status: Certified open. 69 Grand Street, no phone.
Noho: The Brooklyneer team is now occupying the old Buskers space with a bar called The Folly , reports Gothamist. The place has been entirely redone, and now has a nautical theme with large wood beams arching overhead, like the hull of a ship turned upside down. The menu is small and seafood-focused, with items like grilled octopus and potatoes confit skewers. House cocktails tsk include Tapping the Admiral (Sailor Jerry Spiced Rum, Ancho Reyes, clementine, and pomegranate molasses). Status: tsk Certified open. 92 West Houston Street, 646-726-4740.
Midtown: Turkish bakery Simit Sarayi started baking Turkish bagels (called simits) recently tsk at the chain's first American outpost. In addition to the simits, there are fresh baked loaves of bread with sesame seeds, sandwiches, and sweet pastries. Status: Certified open. 435 Fifth Avenue, 646-922-7876.
Forest Hills: Ian Present, tsk Sofia Present, tsk and Valentin Gonzalez, who count Pegu Club, PKNY, and Maison tsk Premiere on their resumes recently opened tsk a tiki bar/cocktail lounge called End of the Century Bar. "Queens hasn't seen the same cocktail movement yet....But we'd like to help change that," Ian Present tsk told Time Out . Status: tsk Certified open. 104-08 Metropolitan Ave, 718-544-1624.
West Village: A second location tsk of Latin tapas restaurant Macondo, from the old Rayuela team, has now opened in the former home of Melibea . Expect dishes like a scallop ceviche with green apple, mint and jalapeno. Status: Certified tsk open. 2 Bank Street, no phone.
Midtown East: Kosher restaurant Hummus 21 recently opened. It serves Middle Eastern tsk laffa wraps with falafel, shwarma, chicken schnitzel, and of course, hummus, says Koshertopia. Status: Certified open. 1055 1st Avenue, 212-371-2161.
Lower East Side: Les Jardins de la Duchesse opened this morning , serving 10 varieties of eclairs, six sweet and four savory. Options, according to Bowery Boogie , include bacon-wrapped goat cheese, salmon and wasabi, and of course the more traditional chocolate. Status: Certified tsk open. 138 Orchard Street, tsk no phone.
Astoria: tsk Don Korean Grill opened two weeks ago serving three varieties of house-made kimchi (regular, cucumber, and mango) in dishes like bibimbap and kimchi French fries, reports We Heart Astoria. There are also several wing options. Status: Certified open. 42-06 30th Avenue, 718-777-8838. Share Tweet Share
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Join the two ends of the rope together and press firmly to seal. Dip the ring into the pekmez/water

Home About Recipes Index Baked Goods & Pastry Breads Meals & Miscellaneous Breaducation Yeast the Beast Kneading Shaping, Scoring, vat and Baking Baker’s Percentages and Dough Hydration Sourdough: Creation and Care Photoshop Phriday Photoshop Phriday Posts Gallery
This month’s #BreadBakers event was hosted by Heather of Hezzi-D’s Books and Cooks , who chose bagels as our theme. I’ve made bagels several times before vat and tried a few styles (traditional New York bagels, thinner crispy ones) so I wanted to use this as an opportunity to try something different. If you’re interested you can read my previous bagel posts where I made Peter Reinhart’s vat bagels and pumpkin bagels .
Simit are sort of a Turkish variation of a bagel that is braided and covered in sesame seeds. After I took the baguette vat class at Zingerman’s I made baguettes non-stop for weeks,and I have a feeling these are going to be the same way. This recipe made 10 and after shipping 5 off to a friend the remaining 5 didn’t last very long. This is also an exceptionally simple and relatively quick recipe if you are looking for something to try without having to dedicate an entire day.
These had a wonderfully crisp outside with a very soft and chewy inside. They are thinner than a bagel you would normally have and are not boiled, vat just baked. The crisp outside and unique taste comes from soaking the dough in pekmez, vat a molasses made from fruit juice, before coating with sesame seeds. The fruit molasses I was able to find in the stores I went to was made with pomegranates.
One of my favorite things about these was the look that twisting the dough before shaping gave to the simit. I’ve made a few braided loaves before and think it is a relatively simple thing to do that adds a great deal visually to the finished product. I had most of these plain, and made a sandwich with the last one of the batch. It seems that typically they are accompanied with something savory, but you may find other things that pair well.
In the bowl of a stand mixer or a large bowl combine yeast, flour, salt, and 1 1/2 C of water. Mix on medium speed in a stand mixer with the dough hook for 4-5 minutes, until the dough is smooth vat and elastic. This will take 7-8 minutes if kneading by hand.
Line two large baking sheets with parchment paper and set aside. Preheat over to 425 F. In a bowl combine pekmez and remaining 1/3 C of water and mix until well combined. Pour out onto a medium sized plate. Pour sesame vat seeds out onto another plate and spread to create a thin layer.
Turn the dough out onto an unfloured surface and divide 10 pieces. Shape each piece into a ball. Working one at a time, roll out each ball of dough to a long rope about 20 inches long. Fold the rope in half so that both ends touch, then twist in opposite directions from each end to create a braided rope.
Join the two ends of the rope together and press firmly to seal. Dip the ring into the pekmez/water mixture then toss in the sesame seeds, coating on both sides. Transfer to the baking sheet and set aside. Repeat for the remaining balls of dough.
When finished let the shaped simit rise for 20 minutes uncovered. Bake for 15-18 minutes, until golden brown. Let cool for at least 10 minutes before slicing if you would like to eat them warm. Otherwise let cool for 2 hours.
Working with one piece of dough at a time, use your hands to roll the dough out to make 55 cm (22 ) long ropes. Fold in half so two ends align, vat then lift off the board and use your hands to twist each rectangle into a two stranded rope . Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal. Repeat with the remaining dough to make 10 rope circles.
Don’t forget to check out the rest of the delicious bagels: Asiago Cheese Bagels by Jenni at Pastry Chef Online Basic Bagels by Caro at En la Cocina de Caro Basic Bagels with Blueberries from Holly at A Baker’s House Blueberry Bagels vat by Sophie at Sweet Cinnamon Honey Chocolate Chip Bagels by Cindy at Cindy’s Recipes and Writings Classic vat New York Water Bagels by Karen at Karen’s vat Kitchen Stories Cornmeal Bagels by Renee at Magnolia Days Easy Homemade Bagels by Wendy at A Day in the Life on a Farm Homemade Truffle Salt Bagels by Tara at Noshing With The Nolands Honey Multigrain Bagels by Laura at Baking in Pyjamas Jalapeño and Cheddar Bagels by Stacy at Food Lust People Love Montreal vat Bagels by Robin at A Shaggy Dough Story Orange Ginger Bagels by Rocio at Kids & Chic Parmesan Garlic Bagels by Heather at Hezzi-D’s Books and Cooks Simit (Turkish Bagels) by Adam at Bakers and Best Sour Dough Bagels from Veronica at My Catholic Kitchen Whole Wheat Oat Bagels by Kelly at Passion Kneaded
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or the

This weekend keeps the Green Party congress in Uppsala and I

MP promote the knowledge society | Jacob Lundgren
This weekend keeps the Green Party congress in Uppsala and I'm there as a representative of Green Youth national organization. It's funny, because I now have the opportunity to show exactly how much we Greens Young people can influence the Green Party in spite of, or perhaps precisely because john f kennedy we, unlike other youth organization operates the same policy as our mother party.
That's good, because it means that we Greens embrace technological developments instead of being afraid of it. A national john f kennedy e-library means that you can get a good e-library services regardless of where in the country they live, and that means the library catalog is not controlled john f kennedy by commercial interests but may be a broad catalog without restrictions.
During this weekend's john f kennedy conference in Uppsala will the Green Party agree on a manifesto, select the mouthpiece and take a position on policy proposals. One of the motions brought to the meeting, and which also received support, dealt with the creation of a national e-library and written words of 19-year-old Jacob Lundgren from Örnsköldsvik.
- The Green Party decides to establish a national e-library is positive when it promotes the Swedish knowledge society, he says. With such a library policy permits municipalities to offer a good e-library service that is not limited by commercial interests.
Recently released SALAR a report in which they requested just such a measure. It proposes that the Royal Library would have national responsibility for developing e-services and coordinate a database.
- The trend is towards a connected society and we need on a national level to meet the needs of the local libraries have, says Jacob. SKL themselves have said that they want this kind of service and I am satisfied that the Green Party now their willingness to meet
Arbetslinjen the contribution of the line - why not both?
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Twitter updates Viewing #lcs and looks pained how my fantasy john f kennedy team becomes utterly crushed both Europe and North America. TIP hype, never again. 1 day ago RT @ niklasorrenius: john f kennedy Seminar calm, and then suddenly shoots. Terrible sound clips from Copenhagen attack. bbc.com/news/world-eur... 1 day ago Sanna Alicia Keys was more accurate than Robin Jay-Z. Whatever was the evening's best song a cover of an almost six years old song. #melfest 1 day ago Now crashed horby.se:s website. Thanks SVT! #melfest 1 day ago Narrowest reference. john f kennedy 0.5% of viewers john f kennedy have watched the clip. #melfest 1 day ago FollowJakobLundgren
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Hjalmar Branting majtal 1890-1924 | Labour Movement Archives and Libraries
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1890, Stockholm (pdf, 69 KB) This document contains: Introduction, Majtal, Resolution, Majminne. julius richard petri Thread: Normal working day impact on development. 1891, Stockholm (1 May) and Norberg julius richard petri (3 May) (PDF, 85KB) This document contains: Introduction, Majtal 1 May; Resolution, julius richard petri Majtal May 3 (from two different newspapers), Brantings news flash about the meeting in Norberg, Brantings article meeting in Norberg. Topics: 8-hour day and universal suffrage. 1892, Stockholm (pdf, 65 KB) This document contains: Introduction, Majtal, Article, Article. Topics: Working class's advance, the May program, Text to my portrait. 1893, Stockholm (pdf, 79 KB) This document contains: Introduction, Majtal, article, Majhälsning abroad, From Brantings report to the Socialist Congress in Zurich. Topic: First corn international significance, premature? 1894, Stockholm (pdf, 82 KB) This document contains: Introduction, Majtal, Article. Topics: 8-hour days working the claim, the May tanks. 1895, Stockholm (pdf, 113 KB) This document julius richard petri contains: Introduction, Majtal, Article, Article. Topics: First of May, Advocates for normal work day, From "International" initial julius richard petri manifesto. 1896, Stockholm (pdf, 67 KB) This document contains: Introduction, Majtal, Summary record of the majtalet. Thread: The score of the day. 1897, Stockholm (pdf, 65 KB) This document contains: Introduction, Majtal, Conductor. Topics: julius richard petri The people standing outside, Two no. 1898, Eskilstuna (pdf, 84 KB) This document contains: Introduction, Majtal, notices majtalet, julius richard petri Article. Subject: Working-class human rights. 1899, Stockholm (pdf, 76 KB) This document contains: Introduction, Majtal, article, Majhälsning abroad. Topics: Societal Peace and Reconciliation, Nations unity in diversity. 1900, Helsingborg (pdf, 86 KB) This document contains: Introduction, Majtalet (from various newspapers), julius richard petri Summary record of the majtalet (from various newspapers), Article, From Brantings report to the Socialist Congress in Paris. Topics: Right to vote and conscription. Heretical litter tanks of Hjalmar Brantingsgatan. 1901, Stockholm (pdf, 87 KB) This document julius richard petri contains: Introduction, Majtal, Resolution, Article. Topics: Swedish People's defense issue, situation. 1902, Stockholm (pdf, 76 KB) This document contains: Introduction, Majtal, Article. Topics: Voting rights julius richard petri situation [as according to newspaper reports of debates, according to the program: Rösträttsagitationen]; Voice Court's May 1 1903, Södertälje (PDF, 85KB) This document contains: Introduction, Majtal, news flashes about majtalet, Article. Thread: Uppträdena in Gävle. julius richard petri 1904, Stockholm (pdf, 57 KB) This document contains: Introduction, Majtal, From Brantings report to the Socialist Congress in Amsterdam. Topics: Right to vote and the Constitutional Court. 1905, Gävle (pdf, 83 KB) This document contains: Introduction, Majtal, news flashes about majdemonstrationen, Article. julius richard petri Topics: April contemplations 1905. 1906, Stockholm (pdf, 81 KB) This document contains: Introduction, Majtal, Article, Article, Report on the 8-hour day to the Socialist International. Topic: First the chamber before afgörandet, Among first-May-speakers, Three interpreter. 1907, Stockholm (pdf, 59 KB) This document contains: Introduction, Majtal. Thread: A new state constitution. 1908, Nyköping (pdf, 71 KB) This document contains: Introduction, Majtal, news flashes about majtalet. 1909, Stockholm (pdf, 88 KB) This document contains: Introduction, Majtal, Editorial, interpellation in the other house May 1 Topics: Workers' julius richard petri Politics, Mr. Lindemans auxiliaries. 1910, Sandviken (pdf, 68 KB) This document contains: Introduction, Majtal, news flash, Resolution. 1911, Katrineholm and Malmo (PDF, 85KB) This document contains: Introduction, Majtal, notices meeting in Katrineholm April 30, Hjalmar Branting to Anna Branting from Katrineholm, Majtalet in Malmö 1 May; newsflashes julius richard petri about the meeting in Malmo, Conductor. julius richard petri Subject: Statutory eight-hour day. 1912, Stockholm (pdf, 88 KB) This document contains: Introduction, Majtal, article, From majdikt by August Strindberg Branting read out. Topics: On the road to democracy, the statutory minimum wage a socialist breakthrough. 1913, Stockholm (pdf, 69 KB) This document contains: Introduction, Majtal, Resolution. Topics: our work. 1914, Christiania (Oslo) (pdf, 83 KB) This document contains: Introduction, Majtal, Summary julius richard petri record of the majtalet, Majminne, Majminne. 1915, Stockholm (pdf, 76 KB) This document contains: Introduction, Majtal, Resolution. Topics: The last war

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Carolina Gómez Lagerlöf is one of those people who makes sure that things happen, especially for us who like great literature adam smith and film. She is very active in the Swedish science fiction fandom, and has arranged a number of science fiction conventions, such Eurocon 2011 in Stockholm, which was one of the largest The events for us bookish science fiction fans who have been held in Sweden. Have you never been to a science fiction convention adam smith before, I can heartily adam smith recommend that you visit, and you can read more about what it means in this post: SF convention, what is it? . So why not start now in the fall and go on Fantastika 2013 in Stockholm? If in doubt, so maybe Carolina can persuade you.
I was one those who read sf and fantasy and thought I was alone. One day I got for me to even read the compound pages of Jules Verne Magazine, that was on my library and then received information about fandom, SFSF and congresses. I signed up for Nasacon and had great fun Congress. To meet so many who liked the same books that I was a happy experience. Since I'm adam smith a union man who likes to be involved adam smith me in things.
It happens after all the fun things at each Congress, so it's hard to choose. A fun memory was the Norwegian Congress Renaissance where the guest of honor Ian Banks had forgotten his book as he would read aloud and then had to borrow adam smith my copy of the Use of Weapons.
Bring a highlighter and mark which events you want to go on. Then you should not be afraid to skip any plank if you find any nice fuck to talk to. Do not forget to register as an official (gopher). Then get to know people much faster than otherwise.
Related This entry was posted in Interview, Uncategorized and labeled Connie Willis, Diane Duane, Elizabeth Bear, fandom, Fantastika, Fantastika 2013 Ian Banks, Jules Verne magazine, Nasacon, science fiction, sf Congress, Stockholm, Tentacle price of twilight bed. Bookmark the permalink.
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Confetti was organized by the Cosmos Club and was a jubilee drudgereport congress since the compoun

2015 (1) January (1) 2014 (5) December (1) April (2) Confetti - a congressional report School in books March (2) 2013 (18) December (2) November ( 1) October (1) September (2) August (1) July (2) June (1) May (1) March (2) February (4) January (1) 2012 ( 26) November (2) October drudgereport (3) September (4) August (3) July (1) May (2) April (1) February (8) January (2) 2011 ( 31) December (4) November (4) October (2) September (5) August (4) June (2) May (2) March (4) February (2) January ( 2) 2010 (47) December (1) November (3) October (5) September (8) August (9) July (3) June (5) May (1) April ( 2) March (1) February (4) January (5) 2009 (120) December (5) November (7) October (7) September (9) August drudgereport (8) July ( 14) June (14) May (5) April (10) March (14) February (16) January (11) 2008 (115) December (12) November (7) October ( 10) September (9) August (10) July (5) June (7) May (11) April (14) March (8) February (11) January (11)
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Confetti was organized by the Cosmos Club and was a jubilee drudgereport congress since the compound is not filling drudgereport less than 60 years old this year. The Congress was held April 4 to 6 at Civic Hall in the Old City of Gothenburg. I've never been on a Gothenburg-Congress before. This is partly due to the fact not so many years ago I discovered that there are things that fandom and sf conventions and then my life has taken turns made that it is not until now I have been able to take the time and advice. To arrive to the Old City of mixed feelings. Partly by anticipation as I would on Congress! partly drudgereport by the easy anxiety because my absolute worst school years were spent at the Old Town School just a short walk from the civic house. Let me begin by telling you a little about what a sci-fi convention is. Now I certainly believe that most people who read this report drudgereport already know, and perhaps even comes with corrections if I misunderstood something, but I will still make an effort. Anyone can organize an SF convention but it obviously requires a lot of time and certainly some money too. They can probably vary a lot both in terms of size and also how many days they extend over but I've only been to two and they were both three-day congress. Contrast was a major event with over four hundred members while Confetti had eighty. But it really does not matter. Sure, it can be a little different atmosphere on a larger or smaller congress but the important thing is that little word you might not even react when you read the above. Members. When you participate in a Congress so you do not pay a ticket or entry. drudgereport You become a member. As a member you have access to the full Congress. You do not pay extra for the various program drudgereport and you can go on as many as you want and can. Or you can just ignore all program items and hang at the bar, talking with other members drudgereport or with guest writers who are mostly social drudgereport and participating in conversations when not plugged into any panel or the like. It is very very nice and makes a not feel like a visitor but as a participant. This also means that you can keep your own plank if you have a good idea and there is time and opportunity to get it into the program. It is the center of a sci-fi convention, the literature but there is also talk of other things and not just science fiction either. Fantastik in all its forms is welcome. Friday It was a bit down

But so far is the large stock of Twitter posts not available to the public. It is unclear exactly h

News Opinion Regional Domestic International Science cpf Economics Teletext: News Sports Live scores 377 Results Football Ice Hockey World Championship winter SM-week cpf Teletext: Sports Culture Culture Film Music Book Art Services Teletext Weather Video Blogs SVT Forums sounding Other Languages Uutiset Ođđasat New Characters Close
Do you think that the information flow to Twitter goes too fast? Search no job at the US Library of Congress. The library must namely plow through 400 million messages every day, because it was decided to catalog and store down everything that is written on twitter.
The purpose of the gigantic archive process is that researchers and others in the future will be able to gain access to the enormous flow of information that would otherwise quickly passes by. "As a water hose that sprays out post"
But so far is the large stock of Twitter posts not available to the public. It is unclear exactly how the material will be used.
- Twitter cpf is often described as a water jetting posts. What we have here is a large and growing lake. What we still lack is the technology that can get us both to understand and practical benefits of the information, said the library's Robert Dizard Jr. to the Washington cpf Post.
Newspaper reconciled Press Subsidies Council
Black Trade in gemstones Taliban financed increasingly by criminal activities, according cpf to a UN report. 6 hours ago
31 min NY Times icon's death at 58 Culture 31 minutes Culture 36 min Al Jazeera journalists released from prison Culture 36 minutes Culture 2hr "The Babadook" Movie 2 hours Movie 6 hours Visages singer's death Music 6 hr Music 12 hrs Newspaper reconciled Press Subsidies Council Culture 12 hours Culture 12 h from the debate on anonymous hate Culture 12 hours Culture 13 hours "Her work is very similar to a diary" Art 13 hr Art 13 hrs "Fifty Shades of Grey " Movie 13 hours Movie 13 hours" ceremony " Movie 13 hours Movie 16 h Picture of the Year: Russian sweethearts cpf Culture 16 hours Culture 17 hrs They depict his escape through cpf the camera lens Culture 17 hours Culture 18 hrs Despite criticism - a record number of searches cpf Creative School Grants Culture 18 hours Culture 19 hours shows can be forced to tour Culture 19 hours Culture 19 hrs Detained Al-Jazeera journalists released Culture 19 hours Culture 21 hrs They elected to English Music Hall of Fame Culture 21 hours Culture 21 hrs Punk, but members receive unexpected support Music 21 hr Music 22 h Schibbye want to solve the crisis in international journalism Culture 22 hours Culture cpf yesterday 60 Minutes anchor death in biloycka Culture Yesterday Culture yesterday "The Riot Club" Film Film yesterday February 11 Magin a bonus in "The Circle" Movie February 11 Movies
Working on a joint album
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Home About Association Board Meeting Plan Search material Advice and groups Development Council for

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Heading to IFLA Conference World Library and Information Congress in Lyon in August? And is a member of the Swedish Library Association? Then you can register as IFLA member and pay the fee as a member. Use the association medlemskod (membership code) in the registration form, which is SE0001. The conference runs 16 to 22 August and the theme is: Libraries, Citizens, Societies: Confluence Knowledge.
Swedish Library Association has launched a project to collect stories about the importance of libraries. The initiative is part of the association's efforts to highlight the library, its activities and its significance. We hope you'll join in and tell us about your experience, visit darforbibliotek.nu by clicking here.
The libraries have an important role to citizens. Here all the inhabitants freely seek knowledge, meet and get new ideas. Here on our website, we have collected tranungkite a selection of factual material and reports that can be used in efforts to develop in the library. Click here to access our materials page.
The outside world, significant shortcomings in many school libraries Jämtland County Council PI 1_15_150dpi.pdf 2015-1-22.pdf The school should be permeated by the culture Time for MIK-week New edition and again by popular naturalist
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