Hot-selling attractive price melamine rectangle tray to Nicaragua Manufacturer

FAQ: 1.Q: Where is your factory located? How can I visit there? A: Our factory is located in Guangdong province, China. Warmly welcome to visit us! 2.Q: What is the material of your products? A: The material is melamine.  3.Q: How can I get some samples? A: We can send the samples by Express/DHL/FedEx/UPS etc. 4.Q: How does your company do regarding quality control? A: We have a very strict QC system. Our inspectors have been closely monitoring the production process from the selection of raw materials to the final step of the finished products. 5.Q: Can you print our logo on the product & packing? A: Yes, We can print your logo on our products.

***PLEASE READ DESCRIPTION***
Cage Cleaning Video here: http://www.youtube.com/watch?v=41PJYDUx5kI
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Available in HD! Edited in Avid Studio. Please feel free to ask any questions if you need further explanation, but I would appreciate you watching the video all the way through before asking.

Here is a brief run down of the supplies needed to build this cage:

1. A table frame
2. Plywood for base
3. Contact Paper
4. Melamine wood
5. Melamine shelf (optional)
6. Melamine edging
7. Plexiglass
8. Silicone
9. Industrial strength velcro
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CAGE SIZE & COST:
The inner cage dimensions are – 43x29x20 – equivalent to 108 U.S. gallons. It’s 1247 sq. inches and 8.7 sq. feet. It cost $112 total.
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BonBon Coco
INGREDIENTS
3 cups/250g fresh shredded coconut or desiccated coconut (unsweetened)
1 cup/200g palm sugar or white cane sugar
1 cup/200g water
a pinch of sea salt

In a medium saucepan combine the water and the coconut and cook over medium heat for 10 minutes to rehydrate the coconut. Add the sugar and continue stirring until the sugar begins to caramelize. This will take between 20 and 35 minutes. If it’s getting too dry and still not caramelizing, add a teaspoon of water to it, as you continue to cook it. It will brown eventually. When your candy is medium brown remove it from the heat. While it’s hot scoop out walnut sized balls with two spoons and arrange them on a sheet of parchment paper to cool. When they are fully cool transfer them to a container with a tight fitting lid.

If you don’t caramelize the sugar enough, the candy will be sticky and uninteresting. You want the sugar to be dark caramel in places with an overall medium brown color. These may take a little practice, but they’re so worth it. If you can get ripe fresh coconuts, shred them with a fine cheese grater or a coconut scraper (see link below) for the best results.

NOTE: Sweetened coconut will NOT WORK. It’s covered in anti caking agents that creates a gelatinous goo. I’ve tried it and it’s gross.

USEFUL ITEMS
My favorite kitchen scale: http://goo.gl/9GGh9a
Camper flatware: http://goo.gl/o9CRNT
Composite cutting board 6×8”: http://goo.gl/S5b40K
My chef’s knife: http://goo.gl/KZbCkP
My ‘camper’ knife: http://goo.gl/n9xjqA
Not paper ‘paper’ plates: http://goo.gl/mkqoSm
French blue melamine bowls: http://goo.gl/c6zsgf
Camper stockpot: http://goo.gl/bHnnRJ
My favorite wooden spoon: http://goo.gl/vw3z40
Silicone measuring cup: http://goo.gl/ISyO10
1/4 sheet pan: http://goo.gl/AB7idA
Unbleached parchment paper: http://goo.gl/wpbaLO

INGREDIENTS USED
Desiccated coconut: http://goo.gl/BMnj0L
Palm Sugar: http://goo.gl/MKtcrW
Sea salt: http://goo.gl/eEGHJL

HELPFUL LINKS
For more Fresh P: http://goo.gl/md68WT
To Subscribe to Fresh Princess: http://goo.gl/3tcyil

MUSIC
Cafe Con Leche by Silent Partner