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[S977]Step By Step Guitar Making

by Jack Sands, Jac

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.

If there's one thing the Internet is fabulous for, it's giving virtually everyone the ability to be heard. Long gone are the days of controlled media messages sent out by the powerful few, information available only by way of the Tom Brokaw and Time Magazine. Thanks to the World Wide Web and an influx of user-friendly software, now even old Mr. Jones down the street can project his voice across oceans.

Podcasting is one of the newest, freshest ways for him to do that.

Think of it like an audio blog; a podcast is a recorded program similar to radio (sans commercials, of course) made available via mp3 files on websites or RSS feeds. But unlike radio, users can download these programs onto an iPod or any other mp3 device and listen at their own convenience. Also unlike radio, there are no FCC standards to regulate the content; a podcast can say anything about any topic at any time. It's revolutionary, really.

And by following a few fairly simple steps, anyone can make them.

1. Get a Niche. Maybe you already know precisely what your podcast will cover: you want to host your own music countdown, promote your friend's newest invention or discuss the nitty-gritty political issues of your home state. That's great, get to it! But for those who aren't so sure, who know only that they want to give podcasting a shot, it's a good idea to check out what other hosts are up to. iPodder.org and Podcast.net are home to tons of podcasts on a variety of topics; download several shows on issues that interest you and see what's being done and how you might do it differently. Don't be afraid of creativity; try putting a new spin on an old issue or blowing the doors off a topic that's only rarely, if ever, covered. Listeners will continually come to your podcast if you offer something fresh and vivid.

2. Get a Plan. Once you've discovered your niche, get down to details. Though the beauty of podcasting is the ability to buck the rules of traditional audio broadcasts, it sometimes helps to consider what made those rules so traditional in the first place; this will help you map your show much more effectively.

First, consider format: how long will the podcast be? Will you have guests or take phone calls? Will you play music of any sort? Think about how other shows similar to yours function, remember all the radio programs you've heard before. Keep in mind that while you can certainly forget all the rules, you want to keep your listeners listening; a you-only six-hour program about cheese might not be the easiest thing to digest.

Once you've figured out the format, divide and plan the show accordingly. If you're hosting a talk show, for instance, decide how many (and which) topics you'll cover and how long each topic will get. And don't forget to break it up; since podcasts have no commercials, you'll need a way to give listeners a breather between issues -- consider using some sort of music or audio clip. Also, make sure to prepare opening and closing remarks for the entire thing, maybe even give listeners a sneak peek at the next program; identifying yourself, as well as referring to future episodes, is a great way to remind listeners to come back for more.

3. Get Tech. You've got the idea in theory, now get it into practice. You don't need to be a tech genius to record your podcast, but you definitely need some basic recording equipment and software. First and foremost, you'll need a microphone. While it's entirely possible to use your computer's built-in mic to record your voice, it's a much better idea to invest in an external mic; the sound will be that much cleaner and professional. Shure makes several microphones perfect for voice recording (try an SM57 or SM58), and you can find these at very affordable prices on eBay or any music shop that sells pre-owned instruments. And while you're scoping out microphones, grab a pair of headphones to track the sound; you'll want some unidirectional that covers your entire ear. Again, eBay and used music shops are the best way to go for these.

Now you just need the software. Mac owners tend to use GarageBand, as it comes with the newest operating systems, but PC users or those with no recording software already on their computer tend to use Audacity, a free audio recording/editing program that can be downloaded online (audacity.sourceforge.net); it's a fairly simple program, but tons of tutorials are available to walk you through its functions. Just remember to also download the free mp3 encoder as well; you'll need that to turn your podcast into the most easily consumable file type.

Once you've recorded your podcast and edited out any mistakes (and added music or audio samples), you'll need to minimize the file size (by either lowering the sample or bit rate), convert it to mp3 and upload it onto your website. Don't have a website? No worries! Our media (www.ourmedia.org) has recently begun providing users with completely free bandwidth and storage for podcasts and other sorts of media. It's a great way to get your podcast online while avoiding fees (if the podcast starts to gain a following, however, you'll definitely want to consider creating a website for it specifically).

4. Get Heard. So you've got the first episode of your podcast recorded, edited, uploaded and ready to go. Now you just need some listeners -- but how do you find them? The most obvious and widely used way of attracting listeners to your podcast is by submitting it to podcast directories and search engines, of which there are hundreds (run a Google search to find them). And while directories and search engines are a definite means to getting your voice out there, it's sometimes worth looking into alternate methods of promotion if you really want to take your podcast to the next level. Get involved in online forums and blogs that are similar to your topic and trade links with like-minded people; there's a whole community of podcasters out there eager to check out your program. And if your podcast has a regional slant, try getting some publicity in local papers or magazines. Though it may seem difficult, it's often entirely possible to get mentioned in print media simply by asking. Create a press release and personal bio for your podcast and send it off to as many media sources as possible; you'll be surprised at what may transpire.

Article Source : Alliance Fishing And Cooking Guide

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Both Jack Sands & Sonia Winters are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.

Jack Sands has sinced written about articles on various topics from Heart Conditions, Health and Allergies. To learn about and. Jack Sands's top article generates over 74000 views. to your Favourites.

Sonia Winters has sinced written about articles on various topics from E Books, Cooking Tips. . Sonia Winters's top article generates over 1300 views. to your Favourites.