#500g tub

[cartridgegrease]

Discover the Convenience of a 500g Tub

Embrace the efficiency of a 500g tub, perfect for storing and organising your essentials. Its generous capacity and durable construction make it an ideal choice for various applications, from kitchen pantries to craft rooms. Invest in a 500g tub today and simplify your life with ease.

[ajokeformur-ray]

Ate a whole 500g tub of pineapple and a strong coffee for breakfast this morning and five hours later I have a stomach ache (2 acidic things went into my empty stomach so I guess that's 3 acids all rolling together in there?), I'm hungry and lightheaded 😂💀

I know I'm bad at remembering to eat breakfast but oh my god I might have been better off not eating at all.😂

[hazzyowo]

So, I've seen people sharing their recipes around recently so I thought I'd share mine for chili dogs!

Keep in mind these are to my British tastes so adjust as you like

4 Cumberland sausages (or any pork sausage will do)

500g mined beef (ground beef)

500ml tomato pasata

A pinch of habanero flakes

1-2 teaspoons of salt and pepper

2 brioche hot dog rolls

2 oz white rum (something like bacardi)

Extra mature cheddar cheese

Sprinkle of garlic, or diced black garlic if you are feeling fancy

And as optional you can add a couple other things

A few diced shiitake mushrooms

Hoisin sauce to taste

Method

OK, so this is a pretty easy recipe (for me to make, your results may vary) preheat the oven to 200°C (392°f for my friends across the pond) and stick the sausages in for 20-25 minutes.

Grab your frying pan and put some olive oil on the bottom, not too much, just enough so the beef doesn't stick, the once hot, add the mushrooms, minced beef, salt, pepper and garlic and let it get nice and brown.

Once all of that has browned and cooked, add the tomato pasata, and don't strain the beef fat. It adds flavour. After the pasata is added, put in the habanero flakes, you can always add more of you like a spicyer chilli dog.

Here is where you will add the hoisin if you like

Let simmer for however long it takes to reduce it and make it nice and thick, roughly 20-25 minutes.

One the sauce is simmering, get the brioche rolls, and cut them so you can put your sausages in once done.

Once you think the sausages are ready take them out of the oven and place 2 in each roll, they should be quite small sausages so that's why I require 2.

Once the chilli has finished simmering, carefully place the rolls on a oven tray and ladle the chilli ontop of them, not adding too much, don't drown the rolls or sausages.

Don't worry if you don't use all the chilli, you can put it in a plastic tub and pop it in the fridge for leftovers.

Once the chilli dogs have been assembled, grate as much cheese as you like over them, then place them into the oven for around 3-5 minutes to crisp up the rolls and melt the cheese.

Once this is done, take them out the oven, plate them up and serve.

This is probably one of my favourite recipies because it's pretty simple and tasty, and as a sonic fan, I fuckin love chilli dogs

Love you all, till next time

[mumintroll]

got a 500g tub of houmous as both an experiment as to whether name brand houmous is better than supermarket own + if i can get through 500g before it goes off.... i think i can i believe in myself

[fatboysrecipes]

Strawberry Cheesecake

Ingredients:

Cups Metric CHEESECAKE BISCUIT BASE: ▢200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1) ▢120 g / 8 tbsp unsalted butter , melted CHEESECAKE FILLING: ▢1 lb / 500g cream cheese , softened (Note 2) ▢2 tbsp plain flour (all purpose flour) ▢1 tsp vanilla extract ▢1/2 cup sour cream (full fat, sub sour cream) ▢1 1/2 cups caster sugar (superfine sugar) ▢Zest of 1 lemon ▢3 eggs , at room temperature STRAWBERRY TOPPING FOR CHEESECAKE: ▢500g / 1 lb strawberries , half diced and half halved ▢2 tbsp lemon juice OR water (Note 3) ▢1/2 cup white sugar ▢1/2 tsp vanilla extract ▢1 1/2 tsp cornflour/cornstarch ▢2 tbsp water

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Instructions:

Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).

Get a 20cm/8″ springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and video.

Butter and line the side of the pan.

CHEESECAKE BISCUIT BASE:

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

FILLING:

Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)

Add flour, beat for 5 seconds on speed 4 until just incorporated.

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).

Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.

Pour into prepared crust.

Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.

Cool the cake in the oven with the door open 20 cm / 8″ (Note 6), then refrigerate for 4 hours+ in the pan.

Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

STRAWBERRY TOPPING FOR CHEESECAKE:

Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.

Simmer for 10 minutes until strawberries breakdown.

Mix corn flour with water, then add into saucepan and stir.

Add halved strawberries and cook for 1 minute to soften.

Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.

Once cool, stir. Adjust thickness to make it the right “oozing” consistency with a tiny touch of water (be careful!).

Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.

Slice and serve with remaining Strawberry Sauce!

Recipe Notes:

1. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these. US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip. UK: Digestives are ideal, I LOVE digestives! 

The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.

2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.

3. Lemon Juice or Water – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead.

4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.

5. Crumbs: OR crush in a zip lock bag using a rolling pin or large can.

6. Cool in oven: This helps stop the surface from cracking.

7. Strawberry topping should be like jam consistency, not a set jelly. It should ooze slightly when cut.

8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious!

9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting denser but still really fab, most people wouldn’t notice a difference! Ideal to top the day or or day before. After 2 to 3 days, the top does start to “sweat” but it’s not very noticeable.

......................................Keeping Reading......................

[crabanarchy]

when i was in high school a girl i sort of knew said she would pay me two dollars if i ate a whole 500g tub of salt in front of her, which i did, which obviously made me very very ill, and after throwing up coughing and heaving for hours she tried to nut shot me when i asked her for the two dollars. I learned something very important that day, son: Always get it in writing

[signipotens]

I got ensnared by a skincare demonstration kiosk guy at the mall the other day and I keep thinking about it.

I wonder if there was anything about me that set me out as a mark (my nice leather jacket?), or if I was just the fool that stopped.

He was clearly a practiced aggressive marketer, and I know doing this kind of work sucks. I get it! You’re an immigrant, got hired by a recruiting company or a family connection, maybe going to school somewhere around here and have your immigration status attached to your employment, and you get paid awful wages on commission, so you need to make me feel welcome, feel like I need something, feel like I’m letting down a good friend when I say no, so that you can upsell four of your products at once.

And like, I liked the salt! I’m vain enough that skincare marketing works on me! I was seriously considering buying your little 500g tub of fancy 〜exotic〜 large-flake salt imported from the Dead Sea until the moment you said it cost $120.

Like, I know how salt works, Michael. The Dead Sea isn’t some magical health zone imbued with mystical powers from the Orient, it’s a massive salt lake in the middle of the desert. It’s one of the easiest places in the world to make salt. I can by kilograms of the stuff for like $30, and that’s still overpriced.

His last-ditch effort was to reveal the scam—to offer “his employee discount” and sell it to me for $40 (down from “online”, where the price is supposedly $150)—and honestly, had he said that price at the beginning I may actually have bought it. In fact, I considered it then, out of sympathy for a guy on commission, but no, actually, I’m insulted that you thought you could sell me 500g of salt at a 300%+ markup.

When I firmly turned him down he offered to give me a business card with his name, number, and the product name on it, which I accepted, expecting like, an actual nice little card and a brand name (I think it’s Dead Sea Premier).

Instead I get a piece of thin receipt paper with a grease stain, a generic phone number, a letterhead brand name that’s not even the same as the business’s, and the word “sea-salt” under a dashed line.

What am I supposed to do with this! If you’re going to scam me at least be professional about it.

I looked up some reviews of the spa when I got home and this seems to just be their MO. “Laser anti-wrinkle treatment” is just a red lightbulb they scan over your face; multi-month treatment packages drop to half price, then to quarter price, when you decline; they give you a complementary 1.5 hour spa at the start only to suddenly start doing “twice as many treatments” in 45 minutes when they realise that you’re not buying the heavily marked-up products a couple months in.

I wish my experiences were worse so I could put in a good complaint with a consumer protection agency.

[trekbec82]

Holy crap, we can't take a tube bigger than 100g in carry-on luggage in Australia, and Croatian folks are lugging around a 500g tub.

I didn't know bucket toothpaste was only a thing here!

[recipesbysabrina]

Basic Chia Pudding

Ingredients:

1 x 400ml tin light coconut milk

1 x 500g tub of soya yoghurt (I used blueberry today)

5 x tbsp chia seeds

1 x pinch of salt

Method:

Literally just mix everything in a jug (easier for pouring) and then decant into four single servings - I put them in glasses because it makes them feel fancy 🤷‍♀️😂

Chill in the fridge overnight - they’ll keep for three to four days in the fridge so they’re perfect for meal prep breakfasts or an easy dessert

This recipe makes 4 x 250kcal servings with approx 6g of fibre and 8g of protein, depending on which brand of yoghurt you use.

The flavour possibilities are endless! You can add pretty much anything as long as you keep the ratio of liquid to chia seeds roughly similar.

Some ideas:

Cinnamon and a tbsp of maple syrup (plain yoghurt)

Vanilla yoghurt with any type of fruit you like (I’ve done strawbs before, which was delicious and upped the fibre 🥳)

You might want to have some fruit and/or a protein shake if you need more calories/protein in the morning - this recipe is great for the base of a meal and I find it quite filling, but might not be enough for you depending on what you’re doing/when you like to eat the bulk of your food! As always, tweak things to suit you, your needs and what you like - food’s meant to fulfill you and fuel your life, you need to make decisions that work for you! 🥰

[blackdoghoney]

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Our hives are setup on 100 acre+ properties with as little human interaction as possible within the 3km flying zone.  As we don’t move our hives, the flavour of our Buy Pure Honey Online changes slightly over the season, depending on which plants are in flower at the time.

We don’t like plastic tubs, so our honey is available in a 500g or 1kg glass jar

Our honey is cold extracted to preserve the goodness in it, no heating, no blending.

It comes straight from the hive and is only uncapped, extracted, cold filtered and bottled.

Because of its purity, our Raw Honey will crystalise over time, that is just what real honey does. We have written a blog post about it here. If you prefer liquid honey, simply warm up the honey to 35-40 deg C and it will liquefy again.

Shop Now: https://blackdoghoney.com.au/product/buy-raw-honey-online/

[cartridgegrease]

Unlocking The Power Of The 500g Tub: Versatility, Convenience & More

The 500g tub may be small in size, but its versatile features make it a valuable asset in various industries and households. From its compact size and durable material to its secure lid and easy-to-open design, the tub offers convenience, practicality, and versatility for storing a wide range of products. Whether you're packaging food items, cosmetics, hardware supplies, or crafting materials, these tubs are sure to meet your storage needs with ease and efficiency.

[gaycooks]

Pesto Lasagne

Ingredients

190g jar pesto 500g tub mascarpone 200g bag spinach, roughly chopped 250g frozen pea small pack basil, leaves chopped, and a few leaves reserved to finish small pack mint, leaves chopped 12 fresh lasagne sheets splash of milk 85g parmesan, grated (or vegetarian alternative) 50g pine nuts green salad, to serve (optional)

Method

Step 1

Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.

Step 2

Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.

[yashkhanna2042-blog]

Why creativity is important for early child development?

Why creativity is important for early child development?

In search of new ideas, children keep their minds and hearts open, experiment with ideas, and build connections. Kids have the ability to see things in a fresh way, find a problem that nobody can think even exists, and come to an unusual, still effective decision to solve it. It brings out new actions in kids, which boosts self-confidence and develops a form of self-expression between them. The importance of creativity in preschool education plays a huge role in shaping a child's thought process and developing fine motor skills. Creative activities for school-age learning and development have many advantages, whether it's creating little clay sculptures or colouring with crayons, precisely folding paper to create origami patterns, or creating a homemade birthday card. Why Creativity Matters and How We Can Nurture It? Creativity is a mix of nature and nurture. Some form of creativity is inherited, but it is also majorly influenced by various activities and experiences. It is like the muscle of your body; you have to work at it. It contributes to the role of creativity in early brain development, developing fine motor skills, Building confidence, promoting self-expression, problem-solving and making a kid innovative. • Role of creativity in early brain development: Being creative activates a variety of brain regions, boosting neural connections and mental growth. Neural pathways are created in the brain when a kid is exposed to experiments, problems, puzzles, etc. Engagement of the brain in various activities like art, craft, music, puzzles, games, and painting helps them explore unused sides of the brain and develop them. • Develop fine motor skills: Fine motor skills, which are little, precise motions like writing or picking up small things, and gross motor skills, which are larger movements using the entire body, like running or jumping, are examples of motor abilities. As most of the activities involve hands and fingers and recognition skills, they help to build hand-eye coordination even in simple activities like painting, drawing etc. • Building Confidence: positive response that a kid receives from doing any creative activity helps to boost the kid's confidence. It motivates them in a very nice way and brings a sense of achievement which is important for mental health these days in the long run. • Promotes self-expression: Getting a child involved in a creative activity like arts and crafts gives him a chance to express his emotions in a meaningful, concrete, and uplifting way. He finds satisfaction in creating things on his own as well. Below are top 3 creative activities for children in learning and development. Art Craft 500g 3D Animals Modeling Play Sand Set -Art Craft 500 g3D Animals Modeling Play Sand Set (playanddream.ae) • Art Craft 3D Animals Modelling Play Sand Set Can Be Squeezed And Does Not Dry Out. It enhances motor skills and develops muscle movement hand eye coordination. • Most importantly, it brings out the creativity in the kid.

Crayola - Scribble Scrubbie, Peculiar Pets – Crayola - Scribble Scrubbie, Peculiar Pets (playanddream.ae) • In this package, you get our peculiar pets, a sparkling scrub tub, a scrub brush, nine washable markers, a standing play mat, and an instruction sheet are all included in this pet care toy. • Play, Wash, and Color: Playful Pets: Color and customize your pets, then wash them and start over. • Features One Unicorn, One Dragon, One Narwhal, and One Yeti Toy

Mideer 3 in 1 Level Up Artist Series 4 Puzzles Blue XS/M, Learning – Buy - Mideer 3 in 1 Level Up Artist Series 4 Puzzles Blue XS/M, Learning On Play and Dream • The Mideer Level Up Puzzle Series is an innovative instructional game that's entertaining and has attractive graphics. The seven levels in the series are organized from easiest to most difficult, which will gradually assist your child's intellectual capacity development. • Promotes development of motor abilities. • Improving hand-eye coordination • Develop your problem-solving abilities by Increasing self-assurance.

[almondartltd]

Shop Macaron Mix - 500g Tub Online - Almond Art Ltd

Simply add water and mix for perfect Macarons every time. This recipe yields around 40 macarons. Store in a cool, dry place. To know more, visit the website!

Shop now - https://www.almondart.com/macaron-mix-500g-tub.html/.

[12345-numberblocks]

I think you're thinking of kilograms (1kg = 1000g). 45 grams is about 1.6 ounces, which isn't that much. The butter tub in my fridge is 500g.

 That’s a shit ton of butter…