Toy fads come and go - do you remember the cabbage patch dolls? With parents frantic to buy one for their ever demanding off-spring! If a company tries to foresee the next fad that children 'want it, as all their friends have got one!' they may guess wrong and have stock mouldering in their warehouses, or they guess right and have to put on extra shifts to keep up with demand. Yes, making a decision (without a crystal ball) is fraught with danger. And any company that guesses right, at least most of the time, will make a fortune.
Toy companies are constantly researching the market, studying the latest 'hit' movie, such as 'Frozen' and others that will suddenly bring forth the demand from children everywhere - until the fad wears off!

I have the easiest, creamiest cheesecake recipe which involves no equipment and is gelatinous free and eggless. Its a super easy full proof recipe. and oh yes I am a professional pastry chef in France, so you can trust me.

The video to the recipe is on my youtube channel, please check it out:

youtube channel name : @DailyZest

It's just ground up wheat. It doesn't represent any special risk.

Kellog's All Bran --> 1 cup = 74 grams

I discovered this by measuring 6.75 cups from a 500g box of All Bran. 500g/6.75cups = 74.07grams/cup.

I bought 100g of all-bran cereal (original) from a bulk food store. I placed it in a glass measuring cup and it's 1 and 1/4 cups. Solving the equation: if 100 g =1.25 cups, then 1 cup =0.9 cups.

In a 500g box, there is 6.25 (or 6 and 1/4) cups of all-bran original cereal.

I don't think it will help to say that 1/3 cup of all-bran buds =28 g and 1 cup, then =84 grams.

Buds and Original are not the same in size and taste.

How's this answer? Are you pulling your hair yet? Better yet, there are variations of even the Original out there (front of the box) and so add these details here and let's compare again! This is fun!

It does have a one an only main dish, but amongst the most common ones is the 'baleadas' which is a thinly hand made flour tortilla with beans, honduran cream, scrambled eggs folded in half. It is usually modified by adding more inside, such as pickled vegetables, chorizo, meat, basically anything you want. It is really common and cheap, which basically earns the heart and stomach of most hondurans.

rice, red beans, chicken, plaintains

1 teaspoon ground oregano

1 teaspoon chilli powder

1 teaspoon ground sage

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon pepper

2 teaspoons salt

2 tablespoons paprika

1 teaspoon onion salt

1 teaspoon garlic powder

2 tablespoons Accent (an MSG-based seasoning)

Fruit: pulaka, breadfruit, bananas, coconut

Sea food : fish, sea turtle, coconut crabs

Sea birds: white tern, black noddy

Surprising as it may seem, Moroccans do not eat lintels, nor do they eat the doors whose frames the lintels support. Moroccans, like most humans, find wood and stone inedible and therefore do not try to consume them.

If you meant "lentils" instead of "lintels", then the reason why Moroccans eat lentils is because of the protein value and relative inexpensiveness as compared with meat.

Faribad is a district in the state of Haryana that does not show a national dish. Indian cuisines in the region consist of dairy products from cattle.

Japan is not Christian and doesn’t celebrate Christmas.

Absolutely, hands down, unequivocally it HAS to be THE RAW BAR in New Seabury. At least a pound of meat,(not just claw meat either, there is a significant amt of tail meat there too) on a bun. $$$ at 24 bucks but WELL WORTH both the drive and the expense. Unfortunately, after my trip there, my kids are hooked on them too. The chowder is great there as well.

Make the easy dessert which is some type of fruit such as pineapple, oranges, apples, strawberries, and etc. Then just add the special vanilla sauce.

Johannesburg has all kinds of foods available, from African and Afrikaans, to all kinds of Asian and European and American foods, food from all over the world is available in Johannesburg.

It has been discontinued but the first ingredient was corn flour--a.k.a. masa. The rest is chili powder and seasonings. A good Chili Quik substitute can be made using:

1/4 cup masa

3 TBS chili powder

1 tsp. salt

1 tsp. cumin

1 tsp. oregano powder

1/2 tsp. of onion powder

1/2 tsp garlic powder

Combine well and set aside until meat is ready for seasoning.

The above is a good base. It can be tweaked but the base always starts with 1/4 cup masa. Follow the original Chili Quik instructions which were to cook the meat then simmer it in broth, water, or tomato sauce for ten minutes. Add the Chili Quick substitute, stir well, simmer for another two to three minutes--taste to see if it needs added seasoning-- and serve. For some added depth of flavor, 1 tsp. of cocoa powder is very good.

The Biggest Loser has a great new cookbook out. A great one from the book is for smoked sausage breakfast scramble. Start with turkey sausage and kielbasa, egg whites, and minced garlic. Saute them together for a tasty breakfast.

vindaloo's pretty hot, but they get as hot as you make them, with any name

The last colony to rule Guyana was the British, therefore most of Guyana's political, social and economic structure is greatly influenced but the British even today. In the 70's 80's and even in the early 90's this influence was obvious in the style of the clothes worn by the Guyanese people, however as more Guyanese migrated to the US and the wide spread introduction of US television broadcast in Guyana the style of clothing took a change from being British influenced to US influenced styles.

Guyana has several groups of people most of whom migrated there as a direct of indirect result of sugar and slavery, and so of the group have managed to hold on the their cultural dress. Therefore, these groups would wear their cultural dress at various cultural events and celebration.

it is grown in Mexico. It is considered to be a Mexican vegetable

Six feet (6')

No. By definition Beef Wellington is made with meat from the tenderloin. You can make a faux-wellington by wrapping any cut of meat in pastry & duxelles, but it won't be a true Beef Wellington.

New Zealand has the benefit of being able to absorb many cultures from around the world. In this sense it is a very diverse dining experience as it offers global cuisine. If you are after the true New Zealand taste sensation, I suggest you try a hangi. This is a traditional indigenous Maori cooking method. It involves digging a pit, lighting a fire in it to heat stones, removing the charred wood, and using the steam from water poured over the white-hot rocks to cook food over several hours, insulated by a pile of earth. The hangi, in its various forms is commonplace throughout the pacific islands, such as the umu in Fiji. The hangi provides a lot of clean, low fat food and is the perfect New Zealand taste experience. Places such as Maori villages in areas like Rotorua may offer a guided tour and meal experience.

A typical meal consists of appetizers, usually raw vegetables or salads, a main dish, that is meat or fish with vegetables, pasta, rice or fries, some cheese and quite often with dessert (fruit or cake).