Pipe it with a star nozzle piping bag on the toasts. Shape into a cone. For the mouth you can use a bigger piece. Sauté till cooked and finish with parmesan cheese. Take the mummies out of the oven and make eyes with mustard sauce or chilli sauce. Add the same to the mix.Spooky CutiesIngredients200 gm cauliflower florets 100 gm diced potatoes 400 ml milkSalt as per taste20 ml cream10 pitted olivesFew toasted bread slicesMethodBoil cauliflower florets and potatoes in milk and salt. Pre-heat the oven to 200 C. Imperfection is key to achieve a dirty ragged look! Using a toothpick or fork, score the “skin” or make wrinkle marks on the hand. After mixing well, coat the paneer sticks with the marinade. Cool it and then mix with boiled potatoes. Add some lemon juice. Melt the chocolate and cover the inside of the cone with a brush. Use small flattened pieces of chocolate cut in circles, for the eyes. Finish the detailing with “blood” using tomato ketchup or tomato sauce.gif Tonight is Halloween and if you’re planning to host a party or just celebrate, here’s how you can do so with food. Ghost bananasAll you need are bananas and some chocolate.Squiggly wormsIf you want to gross out guests this is a fantastic idea.

While beating the eggs, slowly add sugar.end-of. Cut the pizza dough into thin long strips and wrap them around the paneer sticks to mimic mummified remains.Tandoori mummiesIngredients10 paneer sticksPizza dough for the mummiesPepper corns Ketchup or mustard sauce2 Twist Drill suppliers tbsp oilFor the marinade1/8 cup yoghurt1 tsp ginger-garlic paste2 tsp red chilli powderSalt to season1/8 tsp garam masala1 tsp lemon juiceMethodBeat the yoghurt to a smooth consistency and mix in the rest of the ingredients for the marinade. Add flour, butter, milk and oil until a smooth dough forms. Make small balls out of the rice, use the stem of a brinjal or a chilli for the stem of the pumpkin and use small pieces of bay leaf for the nose and eyes. Garnish to your liking with spooky decorations. You will need ready-made jelly mix, keep the mixture ready and pour it into a set of straws.Spooky Cupcake ConesIngredients(You can also buy cones if you want)4 whole eggs240 gm castor sugar 150 gm butter (room temperature) 90 ml milk 170 gm flour 90 ml vegetable oil 90 gm dark chocolateFor the filling125 gm cream cheese 125 gm icing sugar 35 gm butter (softened) 1 whole lemon 50 gm whipped cream 1 vanilla pod MethodFor the cones: Break the eggs into a large bowl. Get spooky with your food this Halloween The Witch’s Hand Ingredients30 ml oil500 gm minced chickenSalt as per tasteBlack pepper powder as per taste2 big boiled potatoes50 gm parmesan cheese gratedAlmond slivers for detailing of the nails Tomato ketchup for detailing of the blood200 gm flour1 tsp salt50 ml milk50 ml water1 tbsp melted butterMethodTake flour, add salt and knead into a dough with the milk and water. You can also roast the paneer.

Crush out the vanilla seeds. Knead further with butter and let it rest for a while. Put the straws in the fridge and let it set for a while. Put the filling in a piping bag and dress into the cone.Bake in a preheated oven at 180°C for about 15 minutes or until the tops turn golden. Fold in the whipped cream. Get spooky with your food this HalloweenHaloween-food. Bake in a preheated oven at 220 C for 20 minutes. For the fillingMix cream cheese, icing sugar and soft butter together.Horror hacksRice pumpkinsTurn simple fried rice into something spooky. Here we are making a severed witch’s hand. Set aside for about one hour.Heat oil in a pan and add chicken mince and season with salt and black pepper powder. Pan roast the marinated paneer in a tbsp of oil.

"This means $2 million to $3 million in savings for each Dreamliner, at least," starting in 2018 when many more parts are being printed, Chip Yates, Norsk Titaniumpositioning component family manufacturers Vice President of marketing, said in a telephone interview. Titanium also is used extensively on Airbus Group SE's rival A350 jet. But Norsk and Boeing said the titanium parts are the first printed structural components designed to bear the stress of an airframe in flight.Boeing has been trying to reduce titanium costs on the 787, which requires more of the metal than other models because of its carbon-fiber fuselage and wings.Boeing builds 144 Dreamliners in a typical year.Strong, lightweight titanium alloy is seven times more costly than aluminum, and accounts for about $17 million of the cost of a $265 million Dreamliner, industry sources say.The newly adopted manufacturing process will save $2 million to $3 million for each Dreamliner aircraft.Boeing Co hired Norsk Titanium AS to print the first structural titanium parts for its 787 Dreamliner, a shift that the Norwegian 3D printing company said would eventually shave $2 million to $3 million off the cost of each plane."You're talking about tons, literally," on the 787 that would be printed instead of made with traditional, expensive forging and machining, he said.end-ofTags: boeing 787 planes, boeing, boeing dreamliner, 3d printing technology. Norsk expects the US regulatory agency will approve the material properties and production process for printed parts later this year.

Norsk said it will print initially in Norway, but aims to have nine printers running by year-end at a 67,000-square-foot (6,220-square-meter) facility in Plattsburgh, New York. General Electric Co is already printing metal fuel nozzles for aircraft engines.The contract announced on Monday is a major step in Boeing's effort to boost the profitability of the 787 and a sign of growing industrial acceptance of the durability of 3D printed metal parts, allowing them to replace pieces made with more expensive traditional manufacturing in demanding aerospace applications.The Seattle based aircraft manufacturer hires Norsk Titanium AS to print 3D airframe parts for the wide body airplane. The company declined to comment on the estimate but said Norsk's technology would help reduce costs. That will "open up the floodgates," Yates said, by allowing Norsk to print thousands of other parts for each Dreamliner, without each part requiring separate # FAA approval, resulting in the millions in expecting savings per plane.Norsk worked with Boeing for more than a year to design four 787 parts and obtain Federal Aviation Administration certification for them, Yates said. The Dreamliner turned profitable last year after racking up nearly $29 billion in production-related losses.

I designed a specially fabricated vessel and oven along with experts in the field from Udwada after several rounds of trials and errors over the last 18 months,” says Varun.While the room brimmed with culinary experts from Goa such as Chef Prasad Paul, Chef Sunit Sharma, Chef Kunal Arolkar and Chef Kapil Muchandi, creating the mud-pie itself wasn’t as agonizing as finding the right apparatus for the same, “It started with getting the perfect mould and the oven fabricated. Hence, another internal mould was designed to create weight Moldlocking component series factory for blind baking.We made sure we didn’t waste anything,” he assures. Even thinking about it gives me butterflies in my stomach,” recalls the chocolatier. Also, immediate cooling could only be done using dry ice, or the residual heatcould make the pie darker.Ask Varun what sprung this idea in his head and he takes us back to his childhood, where he was first initiated to the eccentric universe of world records, “Guinness Book of World Records is the first book my father ever gifted me when I was a child.

“The title will be announced in the coming 12 weeks as per the norm” informs Varun. For the last 18 months, Chef Varun Inamdar has been indulging in an exploit that is every chocolate lover’s dream. City-based chef, Varun Inamdar attempts to create a massive chocolate mud-pie to enter the Guinness World Records.”The whole task took the team a good eight hours to finish, while keeping in mind the quality and flavour of the International Standards. But it is a challenge only welcomed by the valiant, “Demoulding it could be a nightmare. When Trinity Group chaired by Joseph Dias came on board, I was more than happy.Picture credit: Piyush Singh Charag Getting the thickness right could be a daunting task.As they say, proof is in eating a pudding, in this case, it is in eating a pie. Chocolate mud pie fit the criteria perfectly,” boasts Varun. The team created an oven that ran 12 feet deep and had an eight feet diameter apparatus.MT22end-of cuinness book of world records, goa university.Chefs attempting the record breaking chocolate pie. With a synergy of eight executive chefs, 25 chefs de partie and 10 students from the Goa University, Father Agnel and Foody Breaks studio, chef Varun created a humongous chocolate mud-pie that will compete to clinch the Guinness World Record. Baking releases steam that could puff the tart base.”But Varun’s tryst with chocolate doesn’t end here.Weighing a massive 1,346 kgs with a diameter measuring six-feet, the decadent mud-pie easily swept past the golden mark of one tonne.

All said and done, but the question that loomed at large in everyone’s mind was the imminent wastage that would happen after the contest was over, “We distributed a large amount of the pie to various charities around Goa through the Food Bank for the Poor, Sangolda. Once that was readied, the team was all set to create their magnum opus, says Varun, “To begin with, a short crust tart was created from a mixture of eggs, flour, sugar, butter and biscuits. That little inspiration has somewhere been in my heart almost forever. The fascination of reading others’ records, their achievements, and the hard work that the achievers have put into creating records has been phenomenal. The chef is also the official Ambassador of Ecuadorian Cocoa in India and represents the country at various global forums. Fondly known as ‘The Prince of Chocolates’ in his circles, the chef has previously also created India’s first six feet tall, life-size edible chocolate mannequin and a chocolate Ganesha statue on television, “This time I purely wanted to take it to another level in terms of look, grandeur, size, magnanimity and taste.