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Food Home:- Arts: Music: Collecting: Compact Disc:
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- A Beginner's Guide to Collecting Compact Discs
Ten rules for collecting classical CDs. - Both Sides Now Publications
Publisher of a guidebook and newsletter about oldies on CD. - Bronzing CDs
Informative page from Hyperion Records on CD bronzing, also called CD rot. - Care and Handling of CDs and DVDs: A Guide for Librarians and Archivists
Report describes how optical discs are made and how they work, then distills current industry knowledge about disc longevity, conditions that affect life expectancy, and how to care for optical media. - CD 3 Music
A resource for collectors of 3 inch CD singles, also known as mini CDs or CD3. Includes cover art, tracklistings, and release details. - Classical Net
Offers a collection of information on classical music subjects, including a basic repertoire list and a guide to building a classical CD collection. - Collecting CD Videos
Information about CDVs (a short-lived digital/analog hybrid CD single format from the late 1980s) from a collector. - Filmtracks Soundtrack Collectibles Corner
Information about the collectibility of soundtrack CDs. - Foetusized's Page o' CD Collecting
Compact disc collecting information, with articles on shopping on the internet, collectable discs, CD rot (aka bronzing), the CDDB project, and cut-out CDs. - Soundtrack Price Engine
Monitors auctions to gather statistics on movie soundtrack and film score CD prices, composers, out-of-print status, rarity and used CD availability. - Soundtrackguide.net - Soundtrack Collectibles
Soundtrack CD database including title, manufacturer, composer and values. Sections on Academy Awards promos and Varese Sarabande Club CDs with photos. - CD Bronze Corrosion Attack!
Article on CD bronzing, focusing on classical discs, by Mark Lehman, from American Record Guide. (July 1, 1998) - Repairing Scratched CDs
Article on repairing scratched and warped CDs, by Don Cherry of Cybergrass. (February 10, 1996)
Random Indian Recipes:-
- Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ... - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.