True ice cream

Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in London 1718.

To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.

The earliest reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. 1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously.

The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. OED gives her recipe: H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt.

1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.

Ice cream was introduced to the United States by Quaker colonists who brought their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. First Lady Dolley Madison is also closely associated with the early history of ice cream in the United States. One respected history of ice cream states that, as the wife of U.S. President James Madison, she served ice cream at her husband's Inaugural Ball in 1813.

Around 1832, Augustus Jackson, an African American confectioner, not only created multiple ice cream recipes, but he also invented a superior technique to manufacture ice cream.

In 1843, Nancy Johnson of Philadelphia was issued the first U.S. patent for a small-scale handcranked ice cream freezer. The invention of the ice cream soda gave Americans a new treat, adding to ice cream's popularity. This cold treat was probably invented by Robert Green in 1874, although there is no conclusive evidence to prove his claim.

Ice cream sundaes with fruit, nuts, and a wafer

The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to back up any of their stories. Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, New York; Two Rivers, Wisconsin; Ithaca, New York; and Evanston, Illinois. Both the ice cream cone and banana split became popular in the early 20th century. Several food vendors claimed to have invented the ice cream cone at the 1904 World's Fair in St. Louis, MO. However, Europeans were eating cones long before 1904.

In the UK, ice cream remained an expensive and rare treat, until large quantities of ice began to be imported from Norway and the US in the mid Victorian era. A Swiss-Italian businessman, Carlo Gatti, opened the first ice cream stall outside Charing Cross station in 1851, selling scoops of ice cream in shells for one penny.

Source: www.wikipedia.com

See also: sate, seafood

Dondurma

Dondurma (Turkish, literally "freezing") is the name given to ice cream in Turkey. Dondurma typically includes the ingredients milk, sugar, salep, and mastic, and may originate from the Turkish region of Kahramanmaraş.

Two qualities distinguish Turkish ice cream: texture and resistance to melting. Inclusion of the thickening agents salep, a flour made from the root of the Early Purple Orchid, and mastic, a resin, impart chewiness.

The Kahramanmaraş region is known for maraş dondurması, a variety which contains distinctly more salep than usual; tough and sticky, it is sometimes eaten with a knife and fork.

Consumption and culture

Dondurma is commonly sold from both street vendor's carts and store fronts where the mixture is churned regularly with long-handled paddles to keep it workable.

As of 2010, the average rate of consumption in Turkey was 2.8 liters of ice cream per person per year (compare to the USA at 18.3 liters per person in 2007, and world consumption leader New Zealand at 22-23 liters in 2006).

Some Turks adhere to a belief that cold foods, such as ice cream, will cause illnesses - such as sore throats and the common cold; it is held that consumption of warm liquid while consuming ice cream will counteract these effects.

The popularity of salepi dondurma has caused a decline of wild orchids in the region and led to a ban on exports of salep. Some translate salepi dondurma as "fox testicle ice cream"; however, the Turkish name comes directly from the Arabic name, saḥlab‎ ('orchid'), the two-lobed root of which resembles testicles.

Source: www.wikipedia.com

See also: sate, seafood

Kinds of Pasta

Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some of which are limited to a particular region, or even town. There are also specialty shapes produced by individual pasta makers.

Taken as a whole, pasta can be divided into pasta di semola di grano duro, made from durum wheat flour, water, and a little salt, and pasta all'uovo, which is made from eggs, flour, and salt. Commercial pasta all'uovo is generally made with durum wheat flour, which gives it a firmer texture and means it won't go soft if it's overcooked slightly (all pasta will become flabby if seriously overcooked). Homemade pasta is, on the other hand, generally made with cake flour, which has less gluten. Therefore, the cooking time of home made pasta all'uovo is more critical; if you leave it in the water too long it will become flabby.

Commercially made pasta can be divided into several basic kinds:

Sheet Pasta: Used primarily in making baked dishes. Often but not always all'uovo, with eggs.

• Cannelloni, also known as manicotti, and a pepper-and-ricotta filling.

• Lasagna: Square or rectangular sheets of pasta, which are cooked, interlayered with other ingredients and baked. There are many many variations.

Strips: Fettuccine, Linguini, tagliatelle, and so on. The broader strips are generally used for thick-to-chunky sauces, whereas the thinner strips are also used for creamier, though never really liquid sauces. Most of these pastas are made with egg, and will say all'uovo on the package.

• Pappardelle Broad strips, and a chunky tomato-mackerel sauce for them.

• Reginette Wavy-edged half-inch wide strips of pasta samed after Princess Mafalda of Savoy, which work quite well with rich sauces, and a pheasant breast sauce, that can also be made with duck or Guinea hen.

• Tagliatelle Quarter-inch strips of pasta, and a tomato and chicken breast sauce.

• Tagliatelline or Fettuccine Fine (1/8 of an inch) strips, and a smoked salmon sauce for them.

• Tagliolini All'Uovo The finest of strips, and a creamy mascarpone sauce for them.

Source: www.italianfood.about.com

See also: ice cream, seafood, dim sum

Review From Member3

halo guys,,
numpang review yah sesepuh OpenRice..

kali ini sepulang ngantor, gw bertiga bareng temen2 mampir ke restoran marimar yang ada di daerah sunter, restoran ini terbilang cukup baru di sunter ini, tadinya resto ini hanya ada di daerah gading dan muara karang,

restorant ini terdapat 2 lantai, dan juga ada VIP room nya di lantai 2,,
saat masuk k resto ini, sudah cukup ramai pengunjung, namun pelayan di sini ramah2 bgt, kita di pandu ke meja yg masih kosong,, two thumbs up buat pelayanannya.

kita semua memesan..

paketan ayam bakar [recommended]
bagi yg sangat laper, cocok bgt mesen menu satu ini, komplit bgt bro "liat aja fotonya", ayamnya gede bgt, dan gurih, sambelnya yg bikin ketagihan bgt.. di jamin keyang bgt deh loe..

sop buntut
kalo menurut gw sop buntutnya standart yah,, sama seperti sop buntut kebanyakan di resto lain, dari segi harganya cukup murah jg c. gw lupa harga pastinya brp.

gado-gado thai
gw cuman icip sedikit doank menu tmen gw ini, ga tau lidah gw salah apa memang gado-gado thai tuh rasanya seperti itu.. kalo menurut gw rasanya jauh dari yg namanya gado-gado kebanyakan yg kita ketahui, rasanya lebih seperti asinan yg di taburi kacang di atasnya sampai tertutup, isinya sayur2an semua, gada lontongnya..
tp rasanya seger bgt, enak dan gurih,, cocok buat yg vegetarian.

inget ade gw td minta di bungkusin makanan, jadi gw nambah mesen nasi kotak ayam rendang. kalo yg ini gw ga cobain rasanya seperti apa, soalnya langsung di abisin ama ade gw.. hehehe

Source: www.openrice.com

See also: sate, ice cream, soto

Ice cream in US

United States

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style"ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream.

American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to prevent consumer fraud by replacing ingredients with air), and to contain less than 1.4% egg yolk solids. Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations.

Ice cream is an extremely popular dessert in the United States. Americans consume about 15 quarts (more than 13 liters) of ice cream per person per year — the most in the world. As a foodstuff it is deeply ingrained into the American psyche and has been available in America since its founding in 1776: there are records of Thomas Jefferson serving it as a then-expensive treat to guests at his home in Monticello. In American supermarkets it is not uncommon for ice cream and related products to take up a wall full of freezers.

Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity, vanilla has grown to be far and away the most popular, most likely because of its use as a topping for fruit based pies and its use as the key ingredient for milkshakes. According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavours, 15%; nut flavours, 13.5%; candy mix-in flavours, 12.5%; chocolate, 8%; cake and cookie flavours, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavours combine for 5.5%. Sales in ice cream parlors are more variable, as new flavours come and go, but about three times as many people call vanilla their favorite than chocolate, the runner-up.

Source: www.wikipedia.com

See also: cake, Tamani

Cafe Kita

A café or coffee shop is an informal restaurant with full-service tables and counters and broad menu offerings over extended periods of the day. In hotels, the coffee shop is a more popular-priced alternative to the formal dining room. Coffee shops often encourage families and provide special menus for children. To establish a family-friendly atmosphere, in many localities they do not serve wine and beer.

Notes

The most common English spelling, café, is the French spelling, and was adopted by English-speaking countries in the late 19th century. As English generally makes little use of diacritical marks, anglicisation includes a tendency to omit them, especially in less pretentious contexts. Thus the spelling cafe has thus become very common in English-language usage throughout the world, especially for the less pretentious, ie "greasy spoon" variety (although orthographic proscriptivists often disapprove of it). The Italian spelling, caffè, is also sometimes used in English. In southern England, especially around London in the 1950s, the French pronunciation was often facetiously altered to /ˈkæf/ and spelt caff.

The English words coffee and café both descend from the continental European translingual word root /kafe/, which appears in many European languages with various naturalized spellings, including Italian (caffè); Portuguese and Spanish (café); French (café); German (Kaffee); Polish (kawa); Ukrainian (кава, 'kava'); and others. European awareness of coffee (the plant, its seeds, the beverage made from the seeds, and the shops that sell the beverage) came through Europeans' contact with Turkey, and the Europeans borrowed both the beverage and the word root from the Turks, who got them from the Arabs. The Arabic name qahwa (قهوة) was transformed into kaweh (strength, vigor) in the Ottoman Empire, and it spread from there to Europe, probably first through the Mediterranean languages (Italian, Spanish, French, Catalan, etc.) and thence to German, English, and others, though there is another well-based theory that it first spread to Europe through Poland and Ukraine, through their contacts with the Ottoman Empire.

Source: www.wikipedia.com

See also: ice cream, sate

What is ice cream?

Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. In some countries, like the USA, the term ice cream applies only to a specific variety, and their governments regulate the commercial use of all these terms based on quantities of ingredients. In others, like Italy and Argentina, one word is used for all the variants. Alternatives made from soy milk, rice milk, and goat milk are available for those who are lactose intolerant or have an allergy to dairy protein, or in the case of soy and rice milk, for those who want to avoid animal products.

Source: www.wikipedia.com

See also: cake, cafe

Bizzare Foods

Bizarre Foods with Andrew Zimmern is a documentary-styled travel and cuisine program hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Season 5 began on Monday, April 26, at 10 E/P.

Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being gross, unique, or, of course, bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it.

Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizzare Foods to work on a season of the spin-off Bizarre World which will not be airing anymore.

Zimmern ends every episode with his line "If it looks good, eat it."

Source: www.wikipedia.com

See also: cake, cafe, ice cream

Pasta

Pasta adalah makanan olahan yang digunakan pada masakan Italia, dibuat dari campuran tepung terigu, air, telur, dan garam yang membentuk adonan yang bisa dibentuk menjadi berbagai variasi ukuran dan bentuk. Pasta dijadikan berbagai hidangan setelah dimasak dengan cara direbus. Di Indonesia, jenis pasta yang populer misalnya spageti, makaroni dan lasagna.

Dalam bahasa Inggris, pasta adalah sebutan untuk berbagai jenis masakan dengan bahan utama salah satu jenis pasta yang diberi bumbu dan saus. Pasta berasal dari bahasa Italia "pasta alimentare" yang berarti adonan bahan makanan. Dalam arti luas, "pasta" bisa berarti semua adonan seperti adonan roti, pastry, atau cake. Dalam bahasa Italia, pasta yang berarti bahan makanan seperti mi disebut pastasciutta.

Pasta dibuat dari tepung terigu semolina yang merupakan hasil gilingan biji gandum durum dicampur telur sehingga sedikit berwarna kuning cerah, dan bila dimasak dengan benar akan menghasilkan tekstur sedikit kenyal. Pasta buatan Amerika sering dibuat dari campuran tepung terigu Farina dan Semolina, sehingga mempunyai tekstur yang lebih lembut untuk dijadikan hidangan seperti kaserol.

Di luar negara asalnya di Italia, pasta biasanya dijual di dalam kemasan dalam bentuk kering. Pasta kering dibuat di pabrik dengan menggunakan mesin ekstrusi yang mendorong keluar adonan pasta melalui lubang-lubang saringan. Bentuk-bentuk pasta yang lain diperoleh dengan menggiling adonan pasta menjadi lembaran yang kemudian dipotong-potong atau dicetak.

Pasta segar buatan rumah tangga dan restoran dibentuk dengan tangan beberapa saat sebelum pasta direbus. Pasta segar memerlukan waktu masak yang singkat, namun pasta segar tidak tahan lama disimpan karena memiliki kadar air yang tinggi. Pasta kering bisa tahan lama disimpan hingga 3 tahun atau lebih karena hanya memiliki kandungan air sebanyak 10%. Pasta yang sudah dimasak dan tinggal dipanaskan dengan oven microwave juga sering dijumpai di bagian makanan beku pasar swalayan.
sumber: wikipedia
lihat juga: restaurant, restoran, cafe

Sukiyaki

Sukiyaki (すき焼き, スキヤキ ?) adalah irisan tipis daging sapi, sayur-sayuran, dan tahu di dalam panci besi yang dimasak di atas meja makan dengan cara direbus. Sukiyaki dimakan dengan mencelup irisan daging ke dalam kocokan telur ayam.

Sayur-sayuran untuk Sukiyaki misalnya bawang bombay, daun bawang, sawi putih, shungiku (nama daun dari pohon keluarga seruni), jamur shiitake, dan jamur enoki. Sebagai pelengkap ditambahkan ito konnyaku atau shirataki yang berbentuk seperti soun berwarna bening atau sedikit abu-abu.

Sukiyaki memiliki dua versi, Sukiyaki versi daerah Kansai dan Sukiyaki versi daerah Kanto yang berbeda cara penyajian, jenis bumbu dan rasa.

Menurut Sukiyaki versi Kansai, Sukiyaki hanya dimasak dengan bumbu kecap asin dan gula pasir, sedangkan Sukiyaki versi Kanto dimasak menggunakan saus Warishita yang merupakan campuran dashi, kecap asin, gula pasir, dan mirin yang dimasak terlebih dulu.

Menurut cara Kansai, potongan lemak sapi dicairkan di dalam panci sebelum memasukkan irisan daging sapi. Bumbu berupa gula pasir dan kecap asin dituangkan sekaligus dalam jumlah banyak di atas daging yang sudah matang lalu diaduk-aduk dengan sayur-sayuran hingga matang. Menurut cara Kanto, bumbu warishita dididihkan dulu di dalam panci sebelum semua bahan dimasukkan.
sumber: wikipedia
lihat juga: restaurant, restoran, cafe

Blueberry

sebelumnya: makanan, minuman, cafe
Jakarta - Buah yang rasanya asam ini memang mulai banyak diminati. Sebagai topping cake, campuran jus buah, ataupun dijadikan selai. Dibalik rasanya yang asam segar, tersimpan berjuta manfaat yang baik untuk tubuh. Penasaran?

Blueberry memang tidak sepopuler strawberry. Meskipun begitu, buah ini tak kalah dahsyat manfaatnya dengan strawberry. Tak heran jika dinamakan blueberry, karena warna buah yang biru gelap. Kalau dilihat sepintas, warna dan bentuknya mirip dengan anggur dengan ukuran yang jauh lebih kecil atau mini.

Banyak sumber yang mengatakan kalau blueberry merupakan sumber antioksidan yang tinggi. Hal ini dikarenakan kandungan senyawa anthocyanin yang terkandung dalam phytonutrients, zat yang memberi warna gelap pada blueberry. Anthocyanin berperan sebagai anti-oksidan.

Radikal bebas yang banyak dijumpai dapat menyebabkan penuaan, dan penumpukan oksidan dalam tubuh. Tak jarang, radikal bebas juga bisa menyebabkan kanker. Phytonutrient mencegah penumpukan radikal bebas dalam tubuh dengan menyerapnya dan membuangnya bersama dengan keringat dan kotoran.

Selain sebagai antioksidan, blueberry juga memiliki manfaat lain yaitu meningkatkan kemampuan mengingat jangka pendek atau short term memory. Juga membantu meningkatkan kemampuan motorik menjadi lebih baik. Blueberry juga mengandung mangan yang berfungsi sebagai zat anti peradangan.

Tubuh yang bebas radang membuat aliran darah menjadi lancar, menjaga asupan energi untuk tubuh, dan juga menjaga mood tetap dalam kondisi senang. Bagi mereka yang memiliki masalah dengan jantung, blueberry sangat baik untuk mencegah penyakit jantung. Karena nutrisi dalam blueberry menjaga zat nitrit oksida yang membuat dinding arteri jantung tetap fleksible.

Blueberry terdiri dari dua jenis, blueberry yang sengaja di tanam di perkebunan dan juga blueberry liar. Manfaat keduanya tetap sama, sebagai anti-oksidan. Tapi berdasarkan penelitian, blueberry liar padat nutrisinya dibandingkan blueberry yang di tanam di perkebunan. Mungkin karena kemampuan bertahan hidup blueberry liar dalam melewati kondisi dan situasi yang lebih keras dibanding blueberry besar yang ditanam di kebun menjadikannya lebih padat nutrisi.

Nonton Bareng Piala Dunia 2010

Piala dunia sudah mulai masing-masing orang punya jagoan dan biasanya membela jagoannya habis-habisan.
Nobar atau nonton bareng lebih seru dibanding nonton sendirian di rumah dimana kita bisa teriak-teriak mendukung kesebelasan jagoan kita berharap cemas ketika bola mulai mendekati gawang lawan bahkan ada yang tutup mata saat bola menyambangi gawang team kesayangannya.
Tak usah bingung mau nobar dimana sekarang sudah banyak tempat-tempat asik buat nobar karena banyak restaurant, restoran, cafe, menyediakan acara nonton bareng piala dunia. Dimana kita bisa juga sambil menyantap makanan dan minuman kesukaan sambil membela team kesayangan.
Karena seperti sepak bola makanan dan minuman juga masing-masing punya selera, ada yang suka japanese food, seperti sushi, ramen. ada pula yang suka chinese food seperti dim sum. Ada pula yang yang suka makanan khas western seperti pizza, pasta, steak, ice cream, cake, wine. Ada pula yang suka seafood dan tak ketinggalan makanan khas dari Indonesia seperti Nasi goreng, soto, sate, dll.
Jadi meriahkan pesta piala dunia dengan nonton bareng sambil menikmati makanan kesukaanmu itu lebih mengasikkan . Apalagi kalau pengalaman itu bisa di abadikan dan di ceritakan kembali di openrice kali aja dapet voucher makan gratis lumayan kan :)

Makanan Italia

Makanan Italia memang memiliki tempat tersendiri di lidah orang Indonesia. Sudah banyak restoran Italia yang menggunakan konsep café & resto sebagai daya tarik mereka namun mungkin cuma satu yang memiliki visi: “Menjadi ‘café & resto’ franchise ala Italia yang dapat memuaskan hati para pecinta Café di wilayah Jakarta”, yaitu Pisa Café & Resto Tebet. Restoran ini sebuah franchise restoran Italia yang menawarkan keunikan rasa masakan, minuman dan ice cream ala Italia serta tempat dan lokasi yang nyaman nan strategis.

Terletak di wilayah Tebet, Jakarta Selatan, restoran ini memiliki area yang cukup luas yakni dengan kapasitas 133 tempat duduk yang terbagi dalam beberapa lantai dan ruang. Ruang VIPnya dilengkapi dengan peralatan presentasi, sound system, serta perlengkapan karaoke yang memadai. Accoustic Live Music yang hadir setiap hari Senin, Rabu, Jumat, dan Sabtu menjadikan resto yang buka setiap hari mulai pukul 11.00- 14.00 WIB ini sebagai tempat yang asyik dan nyaman.

Restoran ini membidik pengunjung dari semua jenis usia dan kalangan. Berbagai fasilitas serta kegiatan seru disiapkan untuk menghibur pengunjung lintas usia mereka, misalnya kursus dansa Salsa gratis untuk kalangan dewasa, dan kegiatan menggambar, mewarnai, dan mengasah kreatifitas lainnya serta kegiatan membuat pizza mini untuk anak-anak. Jika ingin mengambil paket, ada beberapa paket menarik yang ditawarkan, seperti: seperti Lunch Package, Birthday Package, Arisan/Reunion Package, dan Coffe Break Package

Es krim khas Italia atau Gelato memiliki beberapa pilihan rasa. Sementara untuk hidangan utama, Fettucine Alfredo masih menjadi menu andalan selain Spaghetti o Fusilli Bolognese dan Lasagna Al Forno-nya yang merupakan menu favorit pilihan pengunjung.

(DSY)

Sumber: www.openrice.com