Change Voice To Earn Cash With E-Learning

Sticking my eyes to the desktop eight hours per day has been thickening my glasses year by year. My flat-mate, who is working for an E-commerce company, is also in the same situation but his currently overjoyed laugh and cheerful voice in front of the PC usually awake me at midnight when I am still in the mist of my dreams. Surprisingly because he is not an "easy to hit it off" type among my pals and hard to believe a young guy with the motto "24 hours are not enough for a day" can be addicted to online game or chit-chat. So what has oddly been happening to him really inspired me to find out the reasons.

Going beyond all my expectations, it turned out that he has been using Paltalk, a pretty popular online chat tool, to find some friends in Asia to have an overview of this emergent mecca before his adventurous trip to Japan, Korea and South East Asian region. All of that information seemed not transparent enough for a doubtful mind, I decided to install this chat tool and explore by myself.

Visiting some forums of languages learning was an eye-opener for me when I noticed that many people use Paltalk, Skype, Yahoo messenger or AOL not only for fun but also for teaching and learning. An English speaking room in Paltalk impressed me much as the admin, a retired Australian teacher, volunteered to teach English for some 10 people who are mostly from Asian countries. When typing is as old as hills, talking over a microphone in this kind of voice conference can help those "students" listen and imitate the native accent. This teacher asked everybody to browse a website, read an article, pick up the microphone and raise hand to share ideas in the conference. I also joined another one as the topic was about movies – my favorite. When I was still wavering about going to see "The memoirs of a Geisha" because I had never had a profound interest in any Asian movie without Jackie Chan, one Japanese woman helped me summarize its content from the Japanese original book. From her talk, many splendid types of kimono and the ups and downs in geishas' life really encouraged me to spend one night at the cinema and helped me know that Zhang Zi Yi, Wanatabe Ken, Gong Li, etc. are also brilliant stars. We exchanged countless thank you's as I had a lesson about Japanese culture and she could practice to brush up her English. I am not totally into the definition of E-learning and its advantages because you can search a huge mountain of information about this aspect on the Internet. However, what I have told you is also called E-learning, isn't it? My eyes would be a little tired but that is worthwhile because I have received many useful lessons.

Oops, probably you are complaining of my verbosity and the irrelevance to the title of this writing. Anyway, making money is not like a knife through butter.

I read some very interesting news yesterday that a ninth-grade Indian teaches Mathematics for a younger one in the U.S. This talented tutor can earn 10 bucks for every hour, which sounds very impressive. Here, long distance does not matter when they can send word files by email or Instant messenger and do exercises by talking in a voice chat conference. The interesting thing is this Indian has to use a voice changer software to enhance his voice quality as you know, Indian accent and dialect are not so easy for everyone in the world to understand. That is what we usually say "necessity is the mother of invention" and earning cash is not something out of reach.

Definitely I will tell my flat-mate about those. A cool idea of making money would pop into his mind, legally, why not?

Cooking With Eggs

We use eggs in so many recipes. They are a staple in the kitchen.

An egg can be cooked alone – boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.

The egg is truly amazing. And without it – well our menus sure would be dull.

But do you know much about the egg?

Chances are that you have never even given it a thought. Well it is time you did.

The most critical aspect of the egg is – it's air content. (bet you thought I was going to say the shell).

When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.

As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.

And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.

If you fry an older egg, you will end with a flat 'pancake' instead of a neat rounded egg.

The more stale an egg the more fragile and difficult to separate it will be.

As opposed to the fresh egg, which has a tight and tough inner skin. This makes peeling the shell off the boiled egg very frustrating. As the egg ages with skin relaxes allowing the shell to peel much easier.

If you are lucky enough to have your own hens, then you know how old your eggs are. But what if you have to buy them?

The easiest method of tell how old an egg is, is to put the egg in a dish of water.

If it sinks and lies horizontally – very fresh.
If it sinks but tilts slightly – about 1 week old.
If it sinks but stands vertically – older, stale.
But if it floats – it's off and be careful not to crack the shell.

Some people prefer brown eggs and some white. But nutritionally they are the same.

The yolks will also vary in color depending of the diet of the hen.

Do you find your eggs crack when boiling? Well, follow these simple steps to get perfect eggs, every time.

Use 2 week old eggs and ensure they are at room temperature. Make as pin prick in the rounded flat end of the egg – this allows any steam that might build up to escape.

Use as small a saucepan as possible, so the eggs fit in snuggly – you don't want to much space otherwise they may bounce around and crack.

Bring to the boil but only simmer do not boil vigorously. Follow these tips and your eggs won't crack.

So, for frying and poaching use as fresh an egg as possible. When the recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel eggs use the older ones. And when it comes to scrambling, fresher is best but older ones will do.

Happy Egg Cooking
Lisa "The Crock Cook"