Please find below our best price quote for your Order:
Product – Edible oil
Price – $270 USD per Mt CIF
Minimum Order – 22Mt
Payment Terms – T/T (We accept 30% payment against Invoice and the 70% Balance payment after presentation of Shipping documents to the Buyer

Packaging – Bulk
Delivery Time – 21Days

We hope to establish a good and long-term Business relationship with your good company.

DataLogix Marketing, Global Trade and Logistics Services for all your Procurement and
Sourcing Requirements:
Professional Global Commodity Trading, Procurement and Sourcing Services for the following
commodities.
1. HMS-1
2. HMS ½ (80:20) (ISRI 200-206)
3. Used Rails (R50-65)
4. Shredded Scrap
5. Copper Cathode
6. Coal
7. Coal Coke
8. Sugar
9. Manganese Ore
10. Iron Ore
We assist companies across the world procure various commodities of US, UK, Europe, Russian and
African Origin from reputed and reliable sellers across the globe on CIF/CNF/CFR and FOB Basis.
Owing to our expertise and tenure in this industry, we ensure that you get at least 10% less than the
market price for your required commodity. Please get in touch with us along with your requirements
for prices, procedures, payment terms etc. E-Mail: datalogix.solutions@gmail.com ( RS06gnx3141)

Category: Service, Business, Business Opportunity

Fresh whole artichokes are fun to eat–just be sure to have some receptacles around for the discarded leaves. Artichokes are not only eaten, they can also be used to make tea and Cynar, which is an Italian liquor.

Instructions

Step 1
Wash artichokes in cold water.

Step 2
Cut off the top inch or so from each artichoke. If there are any leaves with thorns on their tops remaining, pull them out.

Step 3
Boil artichokes in salted water 20 to 45 minutes, until artichokes are tender.

Step 4
Alternatively, steam artichokes for 15 to 30 minutes, or until tender.

Step 5
As another option, microwave artichokes, individually wrapped in plastic, for 8 to 15 minutes.

Step 6
Drain artichokes well, upside down. Serve with melted butter to dip the leaves in, or try homemade mayonnaise or garlic mayonnaise.

Step 7
To trim and cook just the artichoke hearts and inner leaves, first fill a large mixing bowl with cold water and add the juice of one lemon.

Step 8
Remove all the tough outer leaves from an artichoke. Stop removing leaves when you get to the tender, light green ones.

Step 9
Cut about 1 to 2 inches off the top of the artichoke, then cut the artichoke into quarters. Put three quarters in the bowl of water and work with the remaining quarter.

Step 10
Use a spoon to remove the fuzzy choke and purple and white inner leaves from the center of the artichoke. Slice the artichoke quarter into as many slices as you want; put the slices in the water and proceed with another quarter.

Step 11
Sauté, braise or stew the artichoke slices as you wish

Roasting a chicken is actually far easier than the browned and succulent results would make it seem. But when your guests rave about the flavor of the roast chicken, you don’t need to tell them how easy it was. Just say thanks and smile. This roast chicken recipe serves four

Instructions

Step 1
Preheat oven to 325 degrees F.

Step 2
Remove chicken from its plastic bag, if it is in one.

Step 3
Remove the bag of giblets from the cavity of the bird.

Step 4
Remove any large deposits of fat from the cavity.

Step 5
Trim any loose skin with a sharp knife.

Step 6
Remove the tail, if you want, or leave it on. It’s an aesthetic decision.

Step 7
Place a roasting rack in a baking pan with sides at least 1 inch high.

Step 8
Place bird on the rack with its breast-side up.

Step 9
Grind fresh pepper onto the bird, and sprinkle with a little salt. Salt and pepper the cavity as well. Rub all over with olive oil and stuff with fresh herbs and a quartered lemon, if desired.

Step 10
Place the baking pan on an oven rack in the lower-middle part of the oven.

Step 11
Roast the chicken for 45 to 60 minutes or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint.

Step 12
Remove the roast chicken from oven, cover loosely with foil and let rest 10 minutes before carving

Tips & Warnings
Once you’ve roasted your first chicken, experiment. Try rubbing the bird with 1 tbsp. Dijon mustard and 1 tbsp. olive oil. Put fresh herbs in the cavity of the bird, or squeeze a lemon inside the cavity, and then leave the lemon halves inside. Experiment!If the chicken seems to be browning too much, cover it loosely with foil.Make sure you have some sort of ventilation in your kitchen when roasting a chicken. In small apartments, the roasting process has been known to set off fire alarms, as well as to leave a lingering smell of roasted chicken for days. Not that there’s anything wrong with that, but who wants to live in a place that smells like a delicatessen?

There are so many ways to prepare a chicken. You can bake it, fry it, stir fry it or grill it, to name a few options. Cooking chicken on the grill brings out great flavors, whether you’re grilling chicken breasts or a whole chicken. Follow these steps to learn hot to grill a chicken the yallacoupon way!

speas to Grill a Whole Chicken
Step 1
Remove the giblets from the cavity and rinse the chicken under cold water. Pat it dry with paper towels and season inside and out with salt, pepper and 2 tablespoons minced fresh basil, cilantro, rosemary, sage, tarragon or thyme.

Step 2
Prepare a bed of hot coals in a charcoal grill. Rake the coals to one side; you’ll grill your chicken next to the coals, but not over them.

Alternatively, turn only one of your gas grill burners on high heat, leaving half of the grill unlit.

Step 3
Brush the hot grill grate clean with a stiff wire brush. Using tongs to hold a small, clean (but expendable) towel, thinly coat the grill rack with oil.

Step 4
Put the chicken breast-side-down on the unheated side of the grill. Cook, covered, for about 30 minutes, then turn it breast-side-up and continue grilling until the skin in golden brown and the meat is cooked through, about 30 more minutes.

Step 5
Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.

Step 6
Let the chicken sit about 15 minutes before carving.

steps to Grill Chicken Pieces
Step 1
Rinse bone-in, skin-on chicken parts under cold water. Pat them dry with paper towels and season with salt and pepper. Rub the pieces lightly with a small amount of olive oil.

Step 2
Prepare a bed of medium-hot coals in a charcoal grill or turn your gas grill to medium-high heat. Brush the hot grill grate clean with a stiff wire brush. Using tongs to hold a small, clean (but expendable) towel, thinly coat the grill rack with oil.

Step 3
Put the chicken pieces on the grill, skin-side-down, and cook uncovered for about 30 minutes, turning several times, until the skin in golden brown and the meat is cooked through.

Step 4
Brush barbecue sauce onto the chicken pieces after about 20 minutes if desired; adding it earlier will cause the chicken to burn. If you notice your barbecue-sauced chicken starting to char, move it to a cooler part of the grill.

Step 5
Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.

Things You’ll Need:
1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken
Salt and pepper
Fresh herbs
Oil for the grill
Charcoal
Chicken, herbs, olive oil
Meat Thermometer
Barbecue Grill
Grill Utensils
Chef’s Knives
Wire Grill Brushes
Cutting Board

Homemade hash browns actually don’t take long to prepare. And they’re always a hit at breakfast, brunch or even dinner. Follow this recipe when you want to make some homemade hash browns from scratch.

Instructions

Recipe for Four People
Step 1
Peel potatoes and coarsely shred them. You should have about 3 cups.

Step 2
Rinse the shredded potatoes and pat dry well with paper towels – or dry in a salad-spinner.

Step 3
Combine the potatoes, onion, salt and pepper.

Step 4
Melt butter in a large skillet over medium heat.

Step 5
Using a spatula, pat potato mixture into skillet, reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp.

Step 6
Cut into 4 wedges and turn. Cook another 8 to 10 minutes or until golden and the potatoes are cooked. Serve.

Things You’ll Need:
1/4 c. finely chopped onions
1/4 tsp. salt
3 medium potatoes (1 lb.) such as russet or yellow
3 tbsp. butter
skillets
1/8 tsp. black pepper
Skillets
Skillets
1/4 tsp. salt
1/4 c. finely chopped onions
3 tbsp. butter
1/8 tsp. black pepper
3 medium potatoes (1 lb.) such as russet or yellow

Adding shrimp, pork or beef and vegetables to leftover rice makes Chinese fried rice a quick and easy recipe everyone will love.

Instructions

Step 1
Heat the oil in a wok or large skillet over high heat.

Step 2
Add the garlic, ginger and onion and cook, stirring constantly, for 1 minute.

Step 3
Reduce the heat to medium, and add the carrot, peas, rice and meat and cook, stirring, for about 5 minutes.

Step 4
Use your stirring spoon to make a well in the center of the rice and pour the eggs into it. Let the eggs cook for 1 minute, then slowly start to stir and incorporate the egg into the rice.

Step 5
Add the soy sauce and cook for 2 minutes longer, stirring and tossing with the spoon.

Step 6
Season to taste with salt and pepper.

Step 7
Serve immediately.

French toast is an easy yet tasty breakfast. It’s also great for using up bread that’s on the verge of becoming just a little too old. There are many variations of French toast but the key ingredients are always eggs and bread, obviously. This recipe makes 5 or 6 slices.

Instructions

Step 1
Put the oven on to Warm.

Step 2
Beat eggs, milk, vanilla and cinnamon in a shallow bowl or small baking pan.

Step 3
Dip bread into egg mixture and coat both sides.

Step 4
Melt butter in skillet over medium heat. Add bread in batches and cook 2 to 3 minutes on each side, or until golden brown. Add more butter as needed.

Step 5
Keep the cooked slices warm in the oven until all the toast is ready.

Step 6
Serve the toast warm with syrup, jam, or powdered sugar.

You can bake chicken whole or in pieces and season it any way you like. No matter which baked chicken recipe you use, it’s best to leave the skin on, even when baking chicken breasts, to protect the meat from drying out.

Instructions

Step 1
Preheat the oven to 350 degrees F.

Step 2
Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.

Step 3
Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired (see the Related eHows).

Step 4
Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.

Step 5
Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.

Step 6
Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it’s done.

Step 7
Let a whole chicken rest for 10 minutes before carving.

Things You’ll Need:
1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken, whole or cut up
Salt and freshly ground black pepper
Fresh or dried herbs (oregano, thyme, tarragon or rosemary)
Olive oil
Marinade (optional)
Groceries
Chef’s knife
Roasting pan or oven-proof skillet
Oven
Meat thermometer

Sweet potatoes were first introduced to the rest of the world when Columbus brought them over from the island of Saint Thomas. You can bake ‘em, boil ‘em, microwave ‘em…. Just about anything you can do with a potato, you can do with a sweet potato. Below are four ways to go.

Instructions

Step 1
Bake sweet potatoes in their jackets. Wash, cut off the ends and bake in a preheated 400 degree F oven for 40 to 60 minutes (depending on the size of the potatoes and how firm you want them to be). Bake the potatoes on a baking sheet; the sugars in the potatoes can drip out and burn on the floor of your oven.

Step 2
Roast peeled chunks of sweet potatoes with onions in a 400 degree F oven for 40 to 60 minutes. Drizzle a little olive oil on the potatoes first.

Step 3
Boil or steam peeled or unpeeled sweet potatoes, either cut into chunks or not, until tender. The time will vary depending on the size of the potatoes or chunks – from 5 minutes for small chunks to 30 minutes for whole potatoes.

Step 4
Wrap peeled or unpeeled sweet potatoes loosely in plastic wrap (prick with a fork in a few places first) and microwave 10 to 15 minutes or until tender. (Use the Potato setting if your microwave has one.)

Step 5
Mash cooked sweet potato and blend with butter and a little milk for a smooth puree. Add brown sugar plus cinnamon, cloves or ginger if you wish. A well-cooked sweet potato will mash almost instantly with just a fork.

Things You’ll Need:
Fruit And Vegetable Peelers
Steamer Sets
Potato Ricers
Baking sheets