it remove hair permanatly if this is not happened, kalo reduce the body hairs after using 3 to 4 times.Can kalo hair removal cream remove the body hair permanantly?
Well since it is said be be a hair growth inhibitor all it does is retard the hair growth when used after an epilation. but in most cases the hair growth is still there but a finer one. The result may vary individually. For some it works wonders but for many they don't do much and even scientifically it has not been proven to work.
Wednesday, December 30, 2009
What is the best lotion or cream to make your body extremely smooth?
somthing that softens skinWhat is the best lotion or cream to make your body extremely smooth?
oil of Olay
oil of Olay
Which is the best face cream for gents?and which is the best body cream?
Arbonne also has a really good men's skin care line!! My husband really like it!!Which is the best face cream for gents?and which is the best body cream?
There are a variety of men's cosmetic lines out there now, all of which are quite good. High priced ones are those in the department stores - Lancome Homme (Clive Owen is the spokesperson for the flagship Lancome men's cologne), Vichy Homme, Biotherm Homme, etc. Lower price ones are those usually in your local drug store - Nivea men's is the only one I've seen. Depending on your budget, take a look through the products offered and see which one suits you best. The difference between men's and women's face cream is usually that it's more dense - men's skin is thicker than women's so a women's lighter skin cream won't cut it. You can always ask for samples at the department store, so that's another option to try before shelling the dollars for a full size bottle.
As for body cream, these don't vary too much - if you're looking for hydration, good old Vaseline, Curel, etc. will do the trick regardless of whether you're a lady or a bloke.
Cheers.Which is the best face cream for gents?and which is the best body cream?
for body cream I would highly recommend the natural body milk from THANN from the aromatic wood collection.
face cream try the rice collection one. non greasy and smell green tea. very sofy.
www.thann.cacarmex balm
There are a variety of men's cosmetic lines out there now, all of which are quite good. High priced ones are those in the department stores - Lancome Homme (Clive Owen is the spokesperson for the flagship Lancome men's cologne), Vichy Homme, Biotherm Homme, etc. Lower price ones are those usually in your local drug store - Nivea men's is the only one I've seen. Depending on your budget, take a look through the products offered and see which one suits you best. The difference between men's and women's face cream is usually that it's more dense - men's skin is thicker than women's so a women's lighter skin cream won't cut it. You can always ask for samples at the department store, so that's another option to try before shelling the dollars for a full size bottle.
As for body cream, these don't vary too much - if you're looking for hydration, good old Vaseline, Curel, etc. will do the trick regardless of whether you're a lady or a bloke.
Cheers.Which is the best face cream for gents?and which is the best body cream?
for body cream I would highly recommend the natural body milk from THANN from the aromatic wood collection.
face cream try the rice collection one. non greasy and smell green tea. very sofy.
www.thann.ca
Does any body knows about a good quality ice cream producer in California?
I live in Mexico and want to introduce a good premium ice cream in Baja (La Paz and Los Cabos)Does any body knows about a good quality ice cream producer in California?
Ben and Jerry's is one of the best. Also Hagen Daz is pretty good too.
Ben and Jerry's is one of the best. Also Hagen Daz is pretty good too.
How do i treat skin patches related to the use of body cream?
i use Gold Bond medicated lotion, I get dry patches on my arms and it works great... it also has a cooling feel do during the summer when it is hot the lotion helps cool u off and it helps the dry skin
Does any body know who made the creamy burger ice cream sandwich? If so where can I get one? ?
It is neapolitan ice cream between two oatmeal cookies dipped in chocolate.I live in NC and I haven't had one in along time thanks for any help.Does any body know who made the creamy burger ice cream sandwich? If so where can I get one? ?
I have a recipe for a similar ice cream sandwich. It tastes like an Its-It, but you could certainly use neapolitan ice cream instead of vanilla. The oatmeal cookie recipe is great too. There are pictures on the page so that you know what it looks like.
http://www.ice-cream-freaks.com/ice-crea鈥?/a>
Enjoy!
Dessa
I have a recipe for a similar ice cream sandwich. It tastes like an Its-It, but you could certainly use neapolitan ice cream instead of vanilla. The oatmeal cookie recipe is great too. There are pictures on the page so that you know what it looks like.
http://www.ice-cream-freaks.com/ice-crea鈥?/a>
Enjoy!
Dessa
What can you use as a substitute for cream in recipes, that will provide the same body and cohesion?
I understand that cream has sufficient fat to thicken foods, but I also know that you can substitute milk plus a starch to obtain similar results. What types of starch, what percentage of fat in the milk, and what proportions are correct?What can you use as a substitute for cream in recipes, that will provide the same body and cohesion?
Ok this is what I do frequently. You use whats called a roux. It's a french technique and was adopted heavily in creole...a mix of french and southern cuisine. You take 1 part fat...any fat...butter...margarine...oil...and mix it with 1 part flour over low heat. You cook it long enough that it obtains a a brown color. It will already look slightly yellow from the fat. Now the longer and slower you cook it the deeper this color gets and these are used for different things but for a cream sauce you typically want a lighter colored roux. Now you add milk slowly...usually about a 1/4 cup slowly and mix vigorously. The roux will thicken instantly and keep adding milk gradually and stirring so that there are no lumps in the sauce. Add to your desired consistency and there you go. Cream sauce. You have to use much less fat than cream when doing this method. Also cheese sauces can be made from this as well as a variety of other thick sauces. If you add cheese the mixture thickens considerably so if you were to use maybe a lower fat cheese you might be able to get away with using less fat in the beginning but I haven't tested this.What can you use as a substitute for cream in recipes, that will provide the same body and cohesion?
Try buttermilk.
What are you making???
For baking i use skim or 2% all the time, unless its a custard you wont notice much difference.
You can use skim for sauces and thicked with corn starch or a roux. I use this for creamed dishes like spinach.
Ok this is what I do frequently. You use whats called a roux. It's a french technique and was adopted heavily in creole...a mix of french and southern cuisine. You take 1 part fat...any fat...butter...margarine...oil...and mix it with 1 part flour over low heat. You cook it long enough that it obtains a a brown color. It will already look slightly yellow from the fat. Now the longer and slower you cook it the deeper this color gets and these are used for different things but for a cream sauce you typically want a lighter colored roux. Now you add milk slowly...usually about a 1/4 cup slowly and mix vigorously. The roux will thicken instantly and keep adding milk gradually and stirring so that there are no lumps in the sauce. Add to your desired consistency and there you go. Cream sauce. You have to use much less fat than cream when doing this method. Also cheese sauces can be made from this as well as a variety of other thick sauces. If you add cheese the mixture thickens considerably so if you were to use maybe a lower fat cheese you might be able to get away with using less fat in the beginning but I haven't tested this.What can you use as a substitute for cream in recipes, that will provide the same body and cohesion?
Try buttermilk.
What are you making???
For baking i use skim or 2% all the time, unless its a custard you wont notice much difference.
You can use skim for sauces and thicked with corn starch or a roux. I use this for creamed dishes like spinach.
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