Samy Kamel

2006-07-09T18:24:00.000+03:00

This is my new logo!

Come Alive With PEPSI

2006-04-20T16:35:00.000+02:00

SamBar 1.0

2006-01-22T12:12:00.000+02:00

Hi people, finally i created my own toolbar, its called SAMBAR.

Download Now!

I hope you'll like it!!

Note: This version is created for Internet Explorer, soon i'll creat a version for FireFox.

Thank You!!

Photo No. 3

2006-01-14T20:03:00.000+02:00

Happy Times

Photo No. 2

2006-01-14T20:01:00.000+02:00

Egyptian Style

Photo No. 1

2005-12-17T16:42:00.000+02:00

Google Video of the Day!

2005-12-15T15:58:00.000+02:00

Google Video of the Day. Every day, hundreds of people upload their home-grown videos to Google Video. I sift through the crap to give you at least one video every single day. You never know what you're going to see. This site is not authorized or owned by Google. Please don't sue me, I'm just trying to have some fun.

My Chart on Last.Fm

2005-12-10T15:52:00.000+02:00

Last Fm

2005-12-10T15:44:00.000+02:00

You get your own online music profile that you can fill up with the music you like. This information is used to create a personal radio station and to find users who are similar to you. Last.fm can even play you new artists and songs you might like. It's addictive, it's growing, it's free, it's music.

How to make four kinds of Cookies!

2005-12-04T13:42:00.000+02:00

Thick, Soft, and Chewy Chocolate Chip Cookies

Cooking time: About 7 minutes per pan

Prep time: About 10 minutes

Makes: About 18 cookies

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1/4 lb.) butter or margarine, at room temperature

3/4 cup firmly packed brown sugar

1/2 teaspoon vanilla

1 large egg

1 package (6 oz.) or 1 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

1. Mix flour, baking soda, and salt.

2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.

3. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.

4. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.

5. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.

Per cookie: 160 cal., 46% (73 cal.) from fat; 1.7 g protein; 8.1 g fat (4.8 g sat.); 22 g carbo.; 124 mg sodium; 26 mg chol.

Thin, Crisp Chocolate Chip Cookies

Cooking time: About 20 minutes per pan

Prep time: About 10 minutes

Makes: About 32 cookies

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1/4 lb.) melted butter or margarine

1/2 cup firmly packed brown sugar

1/3 cup granulated sugar

1/2 teaspoon vanilla

1 package (6 oz.) or 1 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

1. Mix flour, baking soda, and salt.

2. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts.

3. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets.

4. Bake in a 300° oven until an even golden brown, 18 to 20 minutes. If using 2 pans in 1 oven, switch places at half-time.

5. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.

Per cookie: 86 cal., 47% (40 cal.) from fat; 0.6 g protein; 4.4 g fat (2.6 g sat.); 12 g carbo.; 77 mg sodium; 7.8 mg chol.

Thin, Crisp, and Chewy Chocolate Chip Cookies

Make thin, crisp chocolate chip cookies, preceding, baking until edges of cookies are browned but an area about 1 inch wide in the center is still pale, about 14 minutes.

Per cookie: 86 cal., 47% (40 cal.) from fat; 0.6 g protein; 4.4 g fat (2.6 g sat.); 12 g carbo.; 77 mg sodium; 7.8 mg chol.

Thick, Crunchy Chocolate Chip Cookies

Make thin, crisp chocolate chip cookies, preceding, increasing butter to 2/3 cup and omitting water.

Dough will be dry and crumbly; pinch into 1-tablespoon-size lumps. Bake cookies until they are an even golden brown, 18 to 20 minutes.

Per cookie: 94 cal., 51% (48 cal.) from fat; 0.7 g protein; 5.3 g fat (3.2 g sat.); 12 g carbo.; 87 mg sodium; 10 mg chol.

Why?

Why are chocolate chip cookies soft and chewy one time, thin and
crisp another? Why do soft cookies get hard, and crisp cookies get soft?

Soft and chewy, dense and thick, thin and crisp are adjectives often used in pairs--even trios--to describe the ideal cookie. Clearly, perfection in a cookie is a matter of individual preference. And no cookie is judged more closely and more frequently than the chocolate chip, if our mail and the reactions of our own tasters are indicative.

The burning issue is how to make the cookie turn out the way you want, every time. Curiously, most cooks who asked for help use the same recipe--the one on the back of the Nestlé chocolate chip bag. It's a reliable recipe, but subtle changes produce surprising differences. To determine which factors influence the final cookie, we used the wrapper recipe and baked more than 25 variations. Each batch was slightly different, and changes in proportions, mixing methods, and baking were carefully controlled. The goal: to learn how to make the cookie that matches your favorite adjectives.

What makes cookies soft and chewy?

High moisture content does; so the recipe, baking time, and temperature must be adjusted to retain moisture. Binding the water in butter, eggs, and brown sugar (it contains molasses, which is 10 percent water) with flour slows its evaporation. The dough needs a little extra flour, which makes it stiffer. The stiff dough spreads less, less liquid evaporates, and the cookies are thicker. Mass also helps cookies stay moist--big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough. Bake these thick cookies for a shorter time at a high temperature to firm them quickly and minimize spreading. Most important, don't bake them too long--remove from the oven when the cookie rim is brown and at least 1/3 of the center top remains pale. The cooked centers will be soft.

Why are some cookies cakelike instead of chewy?

A little extra liquid in the cookie dough from water, egg, or milk makes the dough more elastic and adds steam as the cookies bake, making them puff more.

What makes a cookie crisp or crunchy?

Reducing the amount of ingredients that hold moisture--flour, egg, and brown sugar--makes it easy for liquid to evaporate, producing crisp cookies. The fat, which goes up proportionately when other ingredients are cut back, gets hotter than the water in the dough and drives out the moisture. Fat also makes the dough softer and melts when hot, making the cookies spread. For crispness, bake cookies longer at a lower temperature to give them more time to spread before they firm. Then bake long enough to dry and brown them evenly to develop the maximum toasty flavor and crisp texture throughout.

What else makes cookies spread as they bake?

We've had many calls and letters from cooks having trouble with favorite recipes. All of a sudden, their cookies are spreading excessively. Most often the culprit is low-fat butter or margarine spread, which has about 20 percent more water, used in place of regular butter or margarine. It's this extra liquid that's causing the problem. Low-fat products can't be used interchangeably with regular fats for baking without recipe adjustments.

Cookies also spread when you drop high-fat dough onto a hot baking sheet; the heat melts the dough, and cookies spread before they're baked enough to hold their shape.

"When others follow my recipe for chocolate chip cookies, they turn out crunchy. Mine turn out chewy. Why?" asks Bobbie Barrett of San Carlos, California.

The way they measure ingredients and the real temperature of their ovens are the usual reasons cooks get different results from the same recipe. Flour should be stirred to loosen and fluff it, then spooned gently into a dry-measure cup (the kind you fill to the rim), and the top scraped level. If you tap the cup or scoop flour from the bag, the flour gets packed down and you can easily add 2 to 4 extra tablespoons flour per cup.

You can scoop up white sugar; it doesn't pack. But you should firmly pack brown sugar into a dry-measure cup and scrape the top level. Dry ingredients should not be measured in heaped-up cups or spoons; scrape dry ingredients level with the surface of the measuring tool. Measure liquid ingredients with liquid-measuring (usually glass or plastic) cups.

If your cookies bake faster or slower than the recipe indicates they should, chances are your oven thermostat isn't registering accurately. It's a good idea to double-check oven temperature with a thermometer and adjust oven setting as needed.

Google it!

2005-12-01T16:40:00.000+02:00

Google is the most popular and the best search engine which is extremely smart and fast and reliable and shit.

A Beltrónica Telecom

2005-06-03T02:04:00.000+03:00

To know the speed of your internet connection, Click Here

Free image hosting!

2004-07-19T17:29:00.000+03:00

ImageShack(TM)-Hosting

ImageShack(TM) is a free hosting solution. When you don't want to bother with creating a website or buying webhosting (web hosting), you can use this service entirely for free.