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How To Make A Candy Bar Cake
- a candy shaped as a bar
- A chocolate bar is a confection in bar form comprising some or all of the following components: cocoa solids, cocoa butter, sugar, milk. The relative presence or absence of these components form the subclasses of dark chocolate, milk chocolate, and white chocolate.
- an Overseas Service Stripe for six-months of duty; see HERSHEY BAR. Also, a unit recognition bar or “half-flash” worn on a beret by trainees or unqualified MIL-PERS assigned to SOF units [nb: this practice was discontinued during the organization of US Army Sp Opns Cmd (ARSOC) and the
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- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- Form (something) by putting parts together or combining substances; construct; create
- give certain properties to something; “get someone mad”; “She made us look silly”; “He made a fool of himself at the meeting”; “Don’t make this into a big deal”; “This invention will make you a millionaire”; “Make yourself clear”
- Alter something so that it forms or constitutes (something else)
- Compose, prepare, or draw up (something written or abstract)
- engage in; “make love, not war”; “make an effort”; “do research”; “do nothing”; “make revolution”
- brand: a recognizable kind; “there’s a new brand of hero in the movies now”; “what make of car is that?”
- A flattish, compact mass of something, esp. soap
- An item of savory food formed into a flat, round shape, and typically baked or fried
- coat: form a coat over; “Dirt had coated her face”
- a block of solid substance (such as soap or wax); “a bar of chocolate”
- An item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated
- patty: small flat mass of chopped food
We were dropped just outside of the Nusa Dua loop to hook up with the minibus to Tanjung Benoa. So we paid 6000rp to get to the Chinese temple. From there we were told to wait by a Balinese temple for return pickup. We got bored of waiting and slightly hungry so we walked down the main road, knowing that if our pickup was coming we would see them. We made it to another pickup area where the big tourist buses park. Chintya asked some locals. They said it should be there, so we waited. It finally did show up and took us GWK. You can’t go to Uluwatu without a connection. This worked for us as food was normal prices across from GWK compared to Tanjung Benoa. After lunch we crossed the street and waited for the minibus. It came and off to Uluwatu we went. Each time we paid our $.60. At Uluwatu Chintya was told that if anybody asks we should say we came on the #6 bus. Apparently, the locals at Uluwatu do not like the cheap transport. They have been telling the drivers they can not bring white people on the sarbagita minibuses. After the sun went down we went to find our pickup. This was a little challenging with the crowd of silver minibuses at the parking lot. It was not nearly as empty as when we arrived. We wandered a bit and eventually ended up near the entrance/exit. People there were asking us for transport. We declined. Finally an older woman came over and started asking who brought us, we ignored her. Just after that the minibus showed and we jumped in. She started yelling. The drivers had to do a loop to get back out. At the gate there was some conversation between them and the attendant. Not sure what that was about. Down the hill we went. This time there was some debate about how much we need to pay. They wanted 8000rp. They showed Chintya a children’s ticket stub for 2000rp. I am not sure why nobody charged us for that all day. So 26,000rp from Sanur to Uluwatu round trip. That is almost $3. Definitely a bargain compared to private charter. As a side note, the drivers of the big blue buses were a lot more mellow than the previous day. No motorbikes were in serious danger.
The Chinese temple at Tanjung Benoa was a disappointment. I had seen pictures of years ago and it looked interesting to me with it’s bright red shiny paint and different style of architecture. When comparing it to the temples of Taiwan it is nothing special. The shiny paint has faded or worn away and tourists can not enter the temple portion which is small.
I have been to Uluwatu three times. The first time nobody carried a stick to fend off monkeys. The second time our driver/guide picked one out of the bushes. This time almost everybody had one. They have a pile by the entrance gate. I wasn’t going to let a macaque take my camera so I grabbed one too. Just walking down the entrance path was a monkey getting too close to some kids. Another kid charged him with the stick and he backed off. When we got close to the same monkey he started to come to me. I lifted my stick, he hissed at me and continue to come. I swatted the ground in front of him and he backed off. I designated Chintya my monkey swatter while I was preoccupied with my camera. Those little sons of bitches have become more aggressive and smarter since previous trips. They have learned to drink from water bottles. We saw one take a bottle from a little girl, remove the cap and drink it. Another, would run up and down the wall/fence while people were taking sunset pictures to grab glasses from people. He would chew on the glasses until you traded him for food. We saw him do it three or four times. He rejected a water bottle, but took a candy bar. Later on he took another and the guy grabbed the monkey for a second. The monkey did not like that. He refused to trade for anything. He just kept hissing and then ran off in the jungle. It seems the site actually employees a person to carry rice cakes to get back people’s stuff. We also saw a euro-hippy (eastern euro variety) get too close. She got bit on the forearm while trying to make friends with one. She was sucking on the bite like she was trying to remove venom. Uluwatu would be a good place to do a star trail picture, but I am sure the monkeys would not allow it.
Chestnut puree, confit of cranberries, tonka bean-white chocolate ice cream, torn sponge cake, candied walnuts (sugar coated) and grated tonka bean (aka as Chef Kriss described it, a "Mexican spice from a >100 year old tree").
Warm and 100% comfort, the evening’s last course had notes that make me think of Christmas and hot cider (look at the colours and elements. Ok, maybe Thanksgiving too), but in essence everything opposite from the heaviness associated with those feasts. The dish instead focused on airier and palate cleansing elements, that finished delightfully light. I enjoyed the balance of mildly sweet, a touch tart, round nutty flavours and toasty richness in this dish; the interplay of temperature and textures. Even the plate’s colours were cerebrally satisfying. The only "note of complaint" was how much better this course would have been had it also been served with a hot mug of black tea (or mulled cider), however I will be the first to admit the pairing with Amsterdam Boneshaker was spot on.