VIOlight Travel Toothbrush Sanitizer

Just how clean is that hotel room sink? Studies show that millions of harmful microorganisms as streptococcus, E. coli, and salmonella can be found on the device you put in your mouth twice daily. Protect yourself from harmful germs and bacteria with the VIOlight Travel Toothbrush Sanitizer, a revolutionary device that sanitizes using ultraviolet light while doubling as a travel toothbrush holder. The VIOlight Toothbrush Sanitizer eliminates up to 99.9% of germs and bacteria on your toothbrush using the same proven ultraviolet germicidal technology used in dentists' offices and hospitals. It accommodates one toothbrush of any style and size, even children's and electric toothbrushes. Simply place your toothbrush in the sanitizer and close it. The device will start working immediately and will shut off automatically after 7 minutes, leaving a clean, sanitized toothbrush for the next use. Great for hotels, airplanes, health clubs, or anytime you need shiny clean teeth on the go! Powered by two AA batteries (sold separately). Toothbrush sold separately. Measures 8-1/2"L x 3-1/4"W x 1-1/8"H. As seen in Time Magazine as one of the Coolest Inventions of the Year! Also see our VIOlight Countertop Toothbrush Sanitizer! 510654-PAR$29.95

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Ramekins

Ramekin

From Wikipedia, the free encyclopedia

A ramekin or ramequin is a small dish, often white in colour, typically preferred for the preparation and serving of various baked recipes. These can be either sweet or savoury, including desserts such as the classic crème brûlée or molten chocolate cake, and savoury dishes such as moimoi, cheese recipes, potted shrimps and soufflé.

The glazed earthenware or stoneware dishes come in a variety of sizes . They are often circular, and generally have fluted sides on the exterior, though it is increasingly common to find other shapes, such as hearts or flower-like patterns. The ramekin can be regarded as a vessel of the casserole variety, and similarly, due to its robust construction, is capable of withstanding the extreme heat of an oven, or, in the case of crème brûlée, the flare of a torch flame.

Small ramekins are used in many restaurants to contain small portions of sauces and dressings for diners to apply to their food.

A ramekin is usually between 2 and 8 ounces in size.

My sis n me want this for a dish we have been dying to make "Chocolate Hot Pots" They just don't come out as awesome if made in cupcake trays. Will need a set of 12 or so.

Egyptian Cooking: A Practical Guide (Paperback)

A related book for

Egyptian Cooking: And Other Middle Eastern Recipes

Egyptian Cooking: A Practical Guide (Paperback)
by Samia Abdennour (Author), Abdennour Samia (Author) "Always bake eggplants, or bitingan rumi, in their skins..." (more)
Key Phrases: savory minced beef, juice cooking oil salt, fresh mulukhiya, Kitchen Utensils, Fresh Vegetables, Upper Egyptian (more...)

(4 customer reviews)

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Product Details

• Paperback: 199 pages
• Publisher: Hippocrene Books; Reprint edition (June 1998)
• Language: English
• ISBN-10: 0781806437
• ISBN-13: 978-0781806435
• Product Dimensions: 8.4 x 5.5 x 0.7 inches
• Shipping Weight: 9.44 ounces
• Average Customer Review: based on 4 reviews.
• Amazon.com Sales Rank: #243,714 in Books
• Also Available in: Paperback (Spiral) | Unknown Binding | All Editions

My Egyptian Grandmother's Kitchen

My Egyptian Grandmother's Kitchen: Traditional Dishes Sweet and Savory Magda Mehdawy Price: LE 150

Book Summary

In this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt's millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices. While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories - including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts - the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.

To read reviews go to Amazon.

Book Details

Language: English
Paperback: 236 pages
Publisher: Auc Press (2006)
ISBN-10: 9774249275
ISBN-13: 9789774249273
Genre: Cookbooks
Condition: New

In Stock at Bookspot http://www.bookspotonline.com/middle.php?file=bookdetails&bookid=5857

Cookbooks, Books, Cooking

Acquired : 15 May 07

Egyptian Cooking: And Other Middle Eastern Recipes

Egyptian Cooking: And Other Middle Eastern Recipes Samia Abdennour Price: LE 90

Book Summary

Since its original publication twenty years ago, Samia Abdennour’s Egyptian Cooking has become a true classic - a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With some 480 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes. With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual items and recipes. Ideal for the novice as well as the experienced cook, this expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.

Average customer rating on Amazon:

To read reviews go to Amazon.

Book Details

Language: English
Spiral-bound: 240 pages
Publisher: American University in Cairo Press (2005)
ISBN-10: 9774249267
ISBN-13: 9789774249266
Genre: Cookbooks
Size: 14.4 cm x 21.7 cm
Shipping Weight: 371 grams
Condition: New

Its available on Bookspot : http://www.bookspotonline.com/middle.php?file=bookdetails&bookid=6189

Acquired : April 07