You can use it as a way to list products you have for sale and items sold. It will also be good to use as your customer database. If you run any sort of club then you might want to have a membership list. As a teacher you might use it to be the database for your student lists, or for keeping track of your classes.
For your own personal use you might use it to record maintenance on your vehicle, have it as you exercise log, if you are into keeping fit. You could also use it for tracking expenses or for keeping an inventory of items in your home. You will find a load ready-made templates to help you get started with this.
To make it easy for you to get started with Bento there are a number of templates that are already included when you buy the application.
You get 25 predesigned templates that you can use in various situations, such as databases for the home, business, or within your community and also databases that you might use in a school situation. There is even a template for To Do Items.
From the FileMaker Bento web pages you can also browse real-world templates, many of which have been uploaded by other Bento users. This is the Bento Template Exchange and the categories cover such areas as finance, health and fitness, music and movies, sports and time management.
These templates are available in a number of languages and in the template search on the site at the moment I can see that there is template available in all languages and that of those are available in English.
If you are a student you might grab the Student Survival Kit template which is a Bento 3 template. Within that kit you will find five ready to use templates that will have you totally organised for your lecture notes, special events, classes and even for group projects. There is no charge for these templates you may download them at will.
When you are doing your Bento template search you can specify if you want to look at just the templates that are optimised for the latest Bento which is Bento 4.
There are templates that you can choose from and of those you might choose to have the Bento label kit — UK edition.
If you have a need to print mailing labels, name badges or price stickers or even labels for folders then this could be the right template for you. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary Necessary. Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. Sushi is probably the most versatile food you can put in a bento box. Believe it or not it is quick and easy to make. Aside from cooking the rice making a sushi roll can take as little as 5 minutes.
Sushi could certainly be its own Instructable. But instead of trying to cover every type of sushi you could find in a really fantastic bento box I'm only going to cover one just to get you started. Maki sushi is the round, nori-wrapped seaweed , sushi roll with any number of tasty fillings.
Let's use the tempura beans from the last step to fill this one. Prepare your Sushi rice and let it cool. Calrose rice with a dash of rice vinegar and a dash of mirin is what I like to use.
The kind of rice you use is important - use sushi, calrose, or sticky rice. Now you have your rice, nori, wasabi, and your fried beans. It's time to roll! Place your nori paper seaweed shiny side down on your table or bamboo mat. Prepare a shallow dish of water to dip your fingertips in to keep the sticky rice from sticky-ing to your fingers. Cover the entire sheet with rice except for a strip about an inch wide at the top. Place the wasabi and beans about two inches up from the bottom.
Roll tightly bottom to top and stop just short of the bare nori strip at the top. Wet the top strip with water with your fingertips and complete the roll. Cut in half and half again. You now have the option of sushi to add to your bento boxes! It's small, doesn't require refridgeration, and fun to make! Wrappers Gyoza is a nice thing to open a bento box and find. They have a pretty fan shape, a nice crispy texture on one side, and a savory filling in the middle. While they fantastic served hot they also keep extremely well.
You can, of course, put anything you like inside your gyoza. Most gyozas have cabbage and pork inside. I happen to be vegetarian so I'm filling these with tofu, parsley, and cabbage. This mix also has a dash of soy sauce, a little grated ginger, and a dash of mirin. You can find gyoza wrappers in Asian markets or sometimes in a regular grocery store near the tofu.
Today the local Asian market was closed and my local grocery doesn't carry gyoza wrappers. Not to be deterred, I used regular egg roll wrappers and cut the circles out with an craft blade. Egg roll wrappers are just slightly thinner than gyoza wrappers but obviously they work just as well. Plus, most grocery stores carry them. Dip your finger in the bowl to wet your fingertip and run your finger along the edge of the wrapper. Make sure it is wet enough to be shiny, which may require more than one dip.
Wetting the edge forms a "glue" to hold your gyoza shut. Loosely fold the circle in half not so that the whole thing closes together though and pinch the corner shut. You want to use enough pressure to just barely feel the gyoza wrapper squish beneath your fingertips. Holding the corner with one hand, take the half facing you on the same side as the corner you just pinched and make an "s" shape with it. Pinch again. Now you have a pleat.
Repeat pleating until you are about halfway closed. Holding the half-pleated gyoza in one hand like an ice cream cone, put enough filling inside to fill the pocket but not enough to level up to your glue line. Continue pleating until completely closed. It is moderately important that you have no air holes in your gyoza as this will cause your gyoza to leak in your pan while cooking.
Cooking Use a light, flavorless oil and medium heat. After the pan is hot place your gyoza inside in a nested line. Be very careful the gyoza doesn't stick to the pan while cooking. This could potentially tear your gyoza and then you have a big mess in your pan!
Add more oil if you need to and shake the pan a lot. You may find cooking with chopsticks will add to your dexterity when something small like a corner sticks. While the bottoms of your gyoza are browning we need to steam the tops. Take a small amount of water A couple of tablespoons should do the trick and add it to the hot pan.
Place a lid or piece of aluminum foil over the top to trap the steam inside. You may need to do this several times before they're all cooked. Drain on paper towels. Since we're putting these in a bento box, we want to give them extra draining time.
Now I can decide on the size of the lid and make a template out of tag board to help draw a straight line around the box. Using a banding wheel, and keeping the angle of the knife consistent, I follow the line until the top is separated from the bottom 8. I flip the lid upside down onto a piece of foam, and roll out a coil to finish the joint inside the lid 9. Next, I use a serrated tool to refine the newly cut edges of the lid and box. I use newspaper to keep the lid and box from sticking together and leave the lid on the box until bone dry.
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