Designed to show the time in two different time zones simultaneously, the GMT-Master, launched in 1955, was originally developed as a navigation instrument for professionals crisscrossing the globe. Heir to the original model, the Oyster Perpetual GMT-Master II was unveiled in 1982, with a new movement ensuring ease of use. Its combination of peerless functionality, robustness and instantly recognizable esthetics has attracted a wider audience of world travelers.
WHY is The ROLEX GNT MASTER II So EXPENSIVE ?
The reason why history and relationship matter is because the Pepsi GMT is produced in very limited quantities. When you couple the demand for this watch with the limited supply, it creates lengthy waitlists and inflated pre-owned prices. Rolex authorized dealers receive very few Rolex GMT Master II w/ Pepsi Bezel.
Retail prices for the ROLEX GMT MASTER II - Pepsi, range from $12,000 to $24,000
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Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.
Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).
Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.
"MERYY CHRISTMAS" toa All, From NEW YORK'S # 1 Independent FOOD BLOG
PERFECT ROAST TURKEY
Turkey? It’s the All-American dish that you can’t do Thanksgiving without. Have you ever cooked one? Do you know how? Are you afraid? Don’t worry many are. Well one day may come when you’ve got to cook the turkey. Don’t fret! Here’s the perfect way to roast one, a Turkey that is. Just follow these easy steps, make some tasty side dish and you good to go. Happy Thanksgiving! And don’t forget, it’s not just for Thanksgiving, but any time of the year
1 – 12-14 pound Turkey
1 ½ sticks Butter, softened
2 teaspoons Kosher Salt
1 teaspoon ground Black Pepper
2 tablespoons Flour
2 ¾ cups Chicken Broth
½ cup water
In a bowl mix the Salt & Black Pepper together with the butter.
Preheat oven to 400 degrees. Wash the turkey, then pat dry with clean paper towels.
Put a wire roasting rack in the large roasting pan that you’ll roast the turkey in. Rub the butter all over the skin of the turkey.
Place the turkey in the oven and roast at 400 degrees for 30 minutes. Baste the turkey with the juices in the pan, getting the basting juices all over the turkey.
Turn the heat down to 325 degrees and cook the turkey until is cooked through. Baste the turkey every 20 to 30 minutes during this time. To check if the turkey is done, stick a meat thermometer into the thigh of the turkey. The thermometer should read 180 degrees and the turkey is done. If you don’t have a meat thermometer, poke a turkey thigh with the tip of a sharp knife. If the liquid comes out clear, the turkey is done. If the liquid has blood in it, the turkey still needs to be a cook some more. In this case put the turkey back in the oven and check after 10 minutes.
One you have determined that the turkey is cooked through, remove from the oven and let rest for 15 minutes, while still in the pan, but out of the oven.
Remove the turkey from the pan and set on a carving board.
MAKING The GRAVY :
Heat the chicken broth in a small pot.
Pour off all of the fat from the pan, reserving ¼ cup of the fat in the pan. Place the roasting pan on top of the stove and turn flame on to low heat.
Add the flour to the pan and stir with a wooden spoon. Add a ½ cup of the hot chicken broth and cook while stirring with a whip. Add 1 more cup of the broth and continue cooking while stirring for 2 minutes more. Add remaining chicken broth and cook on low heat for 5 minutes as your stir. The Gravy is now ready. Strain the gravy through a wire sieve. Place gravy in a gravy boat and it’s ready to go, to pour over your turkey and Mashed Potatoes.
Recipe courtesy of Best Selling Cookbook Author Daniel Bellino Zwicke, "Merry Christmas to All"
from The BADASS COOKBOOK by Dabiel Bellino Zwicke
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