factory low price Bath Soft Glove LS-5806 for Mauritius Manufacturer

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    Hey Guys! The recipe is below! Check out my slime on https://slimepuffs.com and subscribe to my newsletter for free slime giveaways!

    Here’s the recipe, have fun making your slime!
    1. Add as much glue as you’d like. I used 1/2 cup of glue.
    2. Add the same amount of shaving cream and foaming hand soap as you did glue. Again I used about 1/2 cup.
    3. Mix!
    4. Add a little over a tablespoon of cornstarch.
    5. Add a few pumps of regular hand soap (optional) and lotion.
    6. Mix carefully!
    7. Add food coloring! (optional)
    8. Slowly add your borax mixture a teaspoon at a time. (mixture instructions below.)
    9. Once your slime is forms into a clump, take it out of your bowl and knead it. Add a small amounts of borax solution as needed and add lotion to make your slime stretchier.
    9. Store your slime in an airtight container.
    Borax Solution Instructions:
    1. Get 1 cup of hot/warm water.
    2. Get 1 teaspoon of borax powder. (can be found at target)
    3. Pour the teaspoon of borax into the cup of water.
    4. Mix until dissolved.
    You may re-use your borax solution for future slimes, store it in any container.

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    Recette de râpure (Baie Sainte Marie style)

    Here is how it’s done in the Baie Sainte Marie area, in Nova Scotia. This recipe is intended be used as basic recipe. Each person usually adds their own favourite changes to the recipe. I mention my preferences at the end of this blog.

    - Potatoes (20 lbs.)
    - 2 chickens (about 2-3 kg each) Boiling Hens work better (meat stays together)
    - 6 large onions (3 for the broth, 3 for layering in the pie)
    - Half cup of onion salted Greens (optional)
    - Salt
    - Pepper
    - Butter (for greasing basin) or PAM Spray
    - Butter for topping and adding to the mixture
    - 40 cups of water
    - A basin of about 60 cm by 40 cm
    - Large bowl


    1 – Bring the 40 cups of water to boil.

    2. Add the hens, 3 diced onions and green onions salt in boiling water. I also like to add some additional chicken concentrate like Bovril or OXO as well as a couple of bay leaves, a few peppercorns, celery etc.

    3 – Cook for two hours so that the chicken meat is tender.

    4 – While the chicken is cooking, peel the potatoes and put them in cold water so that they retain their color.

    5 – De-bone the hens/chicken and keep all the meat.

    And now it is time to grate potatoes!

    The purpose of this step is to separate the water from the potato. Here are the two most popular ways:

    A: Use a juicer/extractor: cut potatoes so that they can enter the extractor. Preserve the dry matter and discard the liquid but keep track of how much you get. Usually, you’ll have about 3.5 kilograms (8 lbs.) of dry matter with approximately 9 kilograms (2- lbs.) of potatoes.

    B: Grate the potatoes by hand: when all potatoes are grated, use gauze to extract all the water from the potato. The product should look like this picture:

    * Note that dried potato loses its color very quickly then it is very important that your chicken broth is kept boiling always! I’ve added a bit of lemon juice in the past to prevent the color change.

    6 – Place the dried potatoes (pulp) in a large bowl.

    7. You will add a total of about 20 cups of broth (it should be about equal to how much liquid was extracted from the potatoes) in a few steps always stirring the mixture with a whisk. I prefer to add 4 cups at a time and then stir the mixture with an electric mixer. The more broth you add, the softer the mixture will become. Note also that the mixture will harden during cooking. I also add about ¼ Lb. of butter to the mixture.

    8: Pour half of the mixture into a greased basin of about 16 cm by 32 cm and 10 cm in depth.

    9 – Add the meat and a layer of onions.

    10 – Pour the remaining potato mixture over the chicken and potatoes.

    11 – Cook in the oven at 200 degrees Centigrade (400 degrees Fahrenheit) for 3 hours.

    A few small variations:

    Personally, my favourite part of the Rapure pie is the crust. In order to obtain a thicker crust, I bake the pie at 230 degrees centigrade for the first hour. Then, I lower the temperature to 200 degrees centigrade for the next 2 hours. About halfway during cooking, add butter over the crust to make it more crusty.

    You can add several things in your broth to give it more flavour. It is up to you to determine. Sometimes I cheat and I add a few packages of OXO or Bovril chicken in my broth!

    Serve with sour cream, hot sauce, molasses etc.

    Accompany with wine, beer, friends, joy…

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