Hai Koi Hum Jaisa . .

Thursday, April 14, 2011

Without any makeup on our face, we tend to appear pale and dull to other people. Some find it every simple if we don’t wear makeup. However, if you are an ordinary person and does not belong in the world of celebrities, it’s proper to be simple and wear no make up.

Makeup always gives that awesome look on our face and wearing it is always a must for the celebrities especially if he or she is a popular one. One reason why celebrities need to wear makeup is for them to appear attractive for the public. They need to look exactly the same the way they look on their publicity photos as well as with their magazine spreads. Celebrities would always be a public property so it is very essential for them to look at their best.

Facing Life for the Celebrities without Makeup

There are few celebrities who do not need much of makeup when going out because they have this amazing and attractive look that does not require retouches. However, there are some celebrities (some are even popular ones) who look very worst when they put makeup on. Search the Internet place for the list of some famous celebrities who were caught in the act by the camera at their simplest moment without makeup on the face. Through here, you can tell who appear dull, simple, and attractive even without makeup on.

Makeup would always play a major role in the world of celebrities and stars because it helps them to achieve that perfect picture and flawless look. Without the makeup, these celebrities and stars are just ordinary people like you who just look ordinary or simple once you take a glimpse of them. Life for the celebrities and stars would be hard without makeup. Makeup makes their skin and face perfect without any blemishes and wrinkles. It also helps them make their lips to be in perfect shade.

On the contrary, there’s no such words as “timeless beauty” and “forever young” because humans are intended to grow old an experienced those blemishes and wrinkles that usually appear as we ages. Most celebrities use some makeup techniques to take advantage of the miracle of makeup. Makeup just help enhance our natural beauty and does not do magic on making you beautiful or making your age lines disappear.

Beef and Onions braised in Beer

Beef and Onions braised in Beer

1/4 lb. salt pork, diced

2 cups water

5 tablespoons butter

7 cups thinly sliced onions (about 2 lbs.)

3 lbs. lean boneless beef chuck or rump, cut in 2" chunks

bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together

3 tablespoons flour

2 cups beer

1-1/2 cups beef stock

1-1/2 teaspoons sugar

1 tablespoon vinegar

1 teaspoon finely chopped garlic

1 teaspoon dried thyme, crumbled

salt

freshly ground black pepper

2 tablespoons finely chopped fresh parsley

To remove excess saltiness, blanch the pork dice by simmering them in 2 cups of water for 5 minutes, drain on paper towels and pat dry. In a heavy 10" to 12" skillet, melt 1 tablespoon of the butter over moderate heat, and in it brown the pork dice, stirring them or shaking the pan frequently, until they are crisp and golden. Remove them with a slotted spoon and set them aside to drain on paper towels. Pour off almost all the rendered fat from the skillet into a small bowl, leaving just enough in the skillet to make a thin film about 1/16" deep on the bottom. Set the bowl of fat and skillet aside.

In another heavy 10" to 12" skillet, melt 4 tablespoons of butter over moderate heat. When the foam subsides, add the sliced onions and cook them over low heat, turning them frequently with a wide metal spatula, for 20 to 30 minutes, or until they become limp and lightly colored.

While the onions are cooking, heat the fat in the first skillet of moderate heat until it almost smokes. Dry the beef with paper towels, then brown it in the hot oil 4 or 5 chunks at a time to avoid crowding the skillet, adding more pork fat as needed. When the chunks are a rich brown on all sides, remove them with kitchen tongs to a Dutch oven or a heavy flameproof casserole about 9" to 10" in diameter and at least 3" deep. Bury the bouquet garni in the meat.

Preheat the oven to 350 degrees. After all the meat is browned, remove the skillet from the heat and stir the flour into the fat remaining in it. If the mixture seems dry, add a little more pork fat (or vegetable oil). Return to very low heat and cook, stirring constantly, until the roux is amber color: be careful it doesn't burn. Remove from heat, pour in the beer and beef stock, and beat vigorously with a wire whisk until the roux and liquid are blended. Bring to a boil over moderate heat, whisking constantly as the sauce thickens. Boil for 1 minute, then mix in the sugar, vinegar, garlic and thyme, and simmer over low heat for 2 or 3 minutes.

Taste the sauce and season it with salt and pepper if needed.

When the onions are done, add them to the casserole, and pour the sauce over the onions and meat, stirring the mixture gently. The sauce should nearly cover the meat; add more beer if needed. Bring the casserole to a boil on top of the stove, cover it tightly and place it in the lower third of the oven. Cook, regulating the oven heat so that the meat simmers slowly for 1-1/2 to 2 hours, or until the meat is tender when pierced with the tip of a sharp knife. Before serving, let the carbonades cool for a few minutes. Then skim off the surface fat, discard the bouquet garni and taste the sauce for seasoning. Sprinkle the carbonades with the crisp pork bits and garnish with chopped parsley.