Thursday, June 26, 2014

Walnut to polish wooden items


Remove scratched marks from wooden items by rubbing a walnut on it. Leave it for several minutes, then using a soft cloth, gently polish over the area.

Tip on drilling holes on wall to hang things


When you have to hang something with exact holes, photocopy the back and use as a template.

Credits : Building & Decor SA

Monday, April 21, 2014

How to choose veggies



Some fresh produce can be tricky to buy - especially when you can't see what's on the inside. 
Read more.....

Some fresh produce can be tricky to buy - especially when you can't see what's on the inside. Tai Seng Yee, executive director of Zenxin Agri-organic Food in Singapore, tells you how to get it right every time.
1 Cabbages
Look For: One that's small and heavy - it's fresher, juicier and has more layers.
2 Onions
Look For: A dry and papery skin that is intact and free of black patches. Check that the tops have not sprouted, which could point to old stock and moisture exposure.
3 Bittergourd
Look For: A plump and voluptuous gourd with shallow grooves - signs that it is mature and at its most flavourful.
4 Ginger
Look For: Bright and shiny skin, with no black spots. However, the only way to gauge the intensity of the flavour is to break off a knob and smell it.
5 Cauliflower and Broccoli
Look For: Tight, firm and fresh-smelling florets. Give it a sniff - there should be no hint of decaying odour.
6 Lady's Finger
Look For: Dark green ones with no brown or black patches. Choose small ones if you'll be steaming or stir-frying them - they are more tender, but more gooey. Larger ones are older and tougher, and are better for stews and curries.
7 Sweet Potatoes
Look For: Small ones, which are sweeter and have a more intense flavour. The skin should be free of coin-sized black marks, which may indicate that the tubers have been farmed in soil that's too wet (from too much rain) - the flesh is likely to turn black when cut.
8 Asparagus
Look For: Firm and green stalks, especially at the ends. As the tips are the first to turn bad, check that they are compact and not decayed.
Tip: Choose produce like melons, gourds and corn that are heavy for their size - lighter ones could have lost their moisture and may be less fresh.
- See more at: http://www.soshiok.com/content/how-choose-veggies#sthash.cdx8C8qD.dpuf
paragus
Look For: Firm and green stalks, especially at the ends. As the tips are the first to turn bad, check that they are compact and not decayed.
Tip: Choose produce like melons, gourds and corn that are heavy for their size - lighter ones could have lost their moisture and may be less fresh.
- See more at: http://www.soshiok.com/content/how-choose-veggies#sthash.cdx8C8qD.dpuf
Some fresh produce can be tricky to buy - especially when you can't see what's on the inside. Tai Seng Yee, executive director of Zenxin Agri-organic Food in Singapore, tells you how to get it right every time.
1 Cabbages
Look For: One that's small and heavy - it's fresher, juicier and has more layers.
2 Onions
Look For: A dry and papery skin that is intact and free of black patches. Check that the tops have not sprouted, which could point to old stock and moisture exposure.
3 Bittergourd
Look For: A plump and voluptuous gourd with shallow grooves - signs that it is mature and at its most flavourful.
4 Ginger
Look For: Bright and shiny skin, with no black spots. However, the only way to gauge the intensity of the flavour is to break off a knob and smell it.
5 Cauliflower and Broccoli
Look For: Tight, firm and fresh-smelling florets. Give it a sniff - there should be no hint of decaying odour.
6 Lady's Finger
Look For: Dark green ones with no brown or black patches. Choose small ones if you'll be steaming or stir-frying them - they are more tender, but more gooey. Larger ones are older and tougher, and are better for stews and curries.
7 Sweet Potatoes
Look For: Small ones, which are sweeter and have a more intense flavour. The skin should be free of coin-sized black marks, which may indicate that the tubers have been farmed in soil that's too wet (from too much rain) - the flesh is likely to turn black when cut.
8 Asparagus
Look For: Firm and green stalks, especially at the ends. As the tips are the first to turn bad, check that they are compact and not decayed.
Tip: Choose produce like melons, gourds and corn that are heavy for their size - lighter ones could have lost their moisture and may be less fresh.
- See more at: http://www.soshiok.com/content/how-choose-veggies#sthash.cdx8C8qD.dpuf
Some fresh produce can be tricky to buy - especially when you can't see what's on the inside. Tai Seng Yee, executive director of Zenxin Agri-organic Food in Singapore, tells you how to get it right every time.
1 Cabbages
Look For: One that's small and heavy - it's fresher, juicier and has more layers.
2 Onions
Look For: A dry and papery skin that is intact and free of black patches. Check that the tops have not sprouted, which could point to old stock and moisture exposure.
3 Bittergourd
Look For: A plump and voluptuous gourd with shallow grooves - signs that it is mature and at its most flavourful.
4 Ginger
Look For: Bright and shiny skin, with no black spots. However, the only way to gauge the intensity of the flavour is to break off a knob and smell it.
5 Cauliflower and Broccoli
Look For: Tight, firm and fresh-smelling florets. Give it a sniff - there should be no hint of decaying odour.
6 Lady's Finger
Look For: Dark green ones with no brown or black patches. Choose small ones if you'll be steaming or stir-frying them - they are more tender, but more gooey. Larger ones are older and tougher, and are better for stews and curries.
7 Sweet Potatoes
Look For: Small ones, which are sweeter and have a more intense flavour. The skin should be free of coin-sized black marks, which may indicate that the tubers have been farmed in soil that's too wet (from too much rain) - the flesh is likely to turn black when cut.
8 Asparagus
Look For: Firm and green stalks, especially at the ends. As the tips are the first to turn bad, check that they are compact and not decayed.
Tip: Choose produce like melons, gourds and corn that are heavy for their size - lighter ones could have lost their moisture and may be less fresh.
- See more at: http://www.soshiok.com/content/how-choose-veggies#sthash.cdx8C8qD.dpuf
Some fresh produce can be tricky to buy - especially when you can't see what's on the inside. Tai Seng Yee, executive director of Zenxin Agri-organic Food in Singapore, tells you how to get it right every time.
1 Cabbages
Look For: One that's small and heavy - it's fresher, juicier and has more layers.
2 Onions
Look For: A dry and papery skin that is intact and free of black patches. Check that the tops have not sprouted, which could point to old stock and moisture exposure.
3 Bittergourd
Look For: A plump and voluptuous gourd with shallow grooves - signs that it is mature and at its most flavourful.
4 Ginger
Look For: Bright and shiny skin, with no black spots. However, the only way to gauge the intensity of the flavour is to break off a knob and smell it.
5 Cauliflower and Broccoli
Look For: Tight, firm and fresh-smelling florets. Give it a sniff - there should be no hint of decaying odour.
6 Lady's Finger
Look For: Dark green ones with no brown or black patches. Choose small ones if you'll be steaming or stir-frying them - they are more tender, but more gooey. Larger ones are older and tougher, and are better for stews and curries.
7 Sweet Potatoes
Look For: Small ones, which are sweeter and have a more intense flavour. The skin should be free of coin-sized black marks, which may indicate that the tubers have been farmed in soil that's too wet (from too much rain) - the flesh is likely to turn black when cut.
8 Asparagus
Look For: Firm and green stalks, especially at the ends. As the tips are the first to turn bad, check that they are compact and not decayed.
Tip: Choose produce like melons, gourds and corn that are heavy for their size - lighter ones could have lost their moisture and may be less fresh.
- See more at: http://www.soshiok.com/content/how-choose-veggies#sthash.cdx8C8qD.dpuf
Some fresh produce can be tricky to buy - especially when you can't see what's on the inside. Tai Seng Yee, executive director of Zenxin Agri-organic Food in Singapore, tells you how to get it right every time.
1 Cabbages
Look For: One that's small and heavy - it's fresher, juicier and has more layers.
2 Onions
Look For: A dry and papery skin that is intact and free of black patches. Check that the tops have not sprouted, which could point to old stock and moisture exposure.
3 Bittergourd
Look For: A plump and voluptuous gourd with shallow grooves - signs that it is mature and at its most flavourful.
4 Ginger
Look For: Bright and shiny skin, with no black spots. However, the only way to gauge the intensity of the flavour is to break off a knob and smell it.
5 Cauliflower and Broccoli
Look For: Tight, firm and fresh-smelling florets. Give it a sniff - there should be no hint of decaying odour.
6 Lady's Finger
Look For: Dark green ones with no brown or black patches. Choose small ones if you'll be steaming or stir-frying them - they are more tender, but more gooey. Larger ones are older and tougher, and are better for stews and curries.
7 Sweet Potatoes
Look For: Small ones, which are sweeter and have a more intense flavour. The skin should be free of coin-sized black marks, which may indicate that the tubers have been farmed in soil that's too wet (from too much rain) - the flesh is likely to turn black when cut.
8 Asparagus
Look For: Firm and green stalks, especially at the ends. As the tips are the first to turn bad, check that they are compact and not decayed.
Tip: Choose produce like melons, gourds and corn that are heavy for their size - lighter ones could have lost their moisture and may be less fresh.
- See more at: http://www.soshiok.com/content/how-choose-veggies#sthash.cdx8C8qD.dpuf