Get cooking ;)

Get cooking ;)

Originally shared by Jon “the chef” Hole

Invention of cooking made having a bigger brain an asset for humans

Humans' move to a cooked diet, possibly first adopted by Homo erectus, and their bigger brains yet smaller bodies, left spare energy which allowed further rapid growth in brain size and the chance to develop the big brain as an asset rather than a liability, through expanded cognitive capacity, flexibility and complexity.

Human guts are about 60% of the expected size for a primate.
The small size of human guts (combined with our having the same basal metabolic rate as any other primate, relative to body mass) means that we have some spare energy, which contributes to explaining how we can afford a relatively large brain.
And the reason we have been able to evolve small guts is that we have been able to rely on eating our food cooked.
#ShotsofAwe  
https://www.youtube.com/watch?v=Pun6tbz8Rzw

“When helicopters were snatching people from the grounds of the American embassy compound during the panic of the...

“When helicopters were snatching people from the grounds of the American embassy compound during the panic of the final Vietcong push into Saigon

I was sitting in front of the television set shouting

Get the chefs !

Get the chefs !

Calvin Trillin New Yorker’ magazine
Thank +Azlin Bloor :)

Originally shared by Azlin Bloor

Street Vendors, Vietnam

You can't miss the huge number of street food vendors on the streets of Ho Chi Minh City (Saigon), selling a variety of local Vietnamese favourites, like:

* Gỏi Cuốn (Fresh Spring Rolls)
* Bánh Xèo (Savoury Pancakes)
* Phở (Pho Soup Noodles)
* Bánh mì (Baguette sandwich)

You'll find a Vietnamese page on my site, full of recipes. Link below.

There is an unofficial 3 tier system to the street vendors in Saigon:

Top tier: vendors with a storefront, which they either own or pay rent on. Quite often, these are tiny little coffeeshop style establishments, with the vendors also living within the space.

2nd tier: vendors who tend to operate at the same spot day in day out. Their equipment consists of some sort of a mini catering trailer or box that is attached to a vehicle. Some even leave their trailers on the spot, all locked up of course, for the night.

3rd tier: these guys are extremely mobile and move from day to day; their method of transportation varies from a motorbike/scooter to a bicycle to their own two feet. The lady in the image has all she needs attached to her bike. Others pack a table, some chairs, cutlery, crockery and their food onto a single bike before going off and settling on a spot for the day.

Then you have travelling hawkers called gánh hàng rong in Vietnamese. They carry a long bamboo pole on the shoulder with a basket or pot on either end, selling a variety of foodstuff. It could be a full meal in the form of rice or noodles with vegetable and meat dishes or fresh fruit and vegetables or even dried foodstuff. You'll find more pictures in my Travelling with 4 Kids Collection.

https://linsfood.com/travel/

#nomadkitchencounter
#traveLin
#vietnamphotos
#saigon

Cerne Abbas Giant This be where I am.

Cerne Abbas Giant This be where I am.

Blockchain Hotels @ https://goo.gl/ooqrB3 This is going to change your view on Hotels !!

Blockchain Hotels @ https://goo.gl/ooqrB3 This is going to change your view on Hotels !!

Originally shared by Blockchain Hotels

Blockchain Hotels We are building a global network of hotels across the world’s most beautiful and exciting destinations.

Decentralized from electricity and water sources, completely different from traditional hospitality options (and a lot more fun), each hotel is an oasis of positive energy, entertainment, productivity, freedom, and the spirit of innovation.

The Blockchain Hotels project @https://goo.gl/ooqrB3 is an exciting and new kind of hospitality and real estate investment opportunity.

It is the rare project where investors will be guests, and guests will be investors
#BlockchainHotels #Blockchain

Ostara

Ostara

Originally shared by Jon “the chef” Hole

Ostara Spell The Spring Equinox, called Ostara by many, is a day of perfect balance between night and day, darkness and light, slumber and awakening.

Many craft traditions, covens, and solitaries have devised their own rituals for awakening Mother Earth at this time.

Many of these can be traced back to England.
One common practice is to walk through a natural area, tap the earth three times with a staff or wand, and make a joyful noise to welcome the Goddess's return.

This ritual is performed three times in keeping with the sacred number of many of the Pagan sects from western European countries.

Now is not only a good time to awaken Mother Earth, but also to awaken ourselves.

We should ask: Are we only going through the motions now ?
Or are we reawakening our spiritual selves, and seeing anew all the magical possibilities of spring ?
To awaken your own body, mind, and soul to spring's rebirth, give back to Mother Earth some of the things we've taken from her.

Plant a tree, herb garden, or flowers.

Feed her animals and birds.

Hotels of the Future It is time for new hotels that are created for a new generation of travellers.

Hotels of the Future It is time for new hotels that are created for a new generation of travellers.

As the times change, so must the
concepts that are old and outdated.

As the time of fiat currencies is drawing to a close and reforms are
needed, the same is true in the hotel world.

It is time for the reinvention of hospitality projects, their
technologies, how they are powered, what experience they provide, and what spirit they have at the core.

This is what Blockchain Hotels will bring to the table.
https://www.blockchainhotels24.com/airdrop/

Blockchain Hotel extra hotel tokens only for a day.

Blockchain Hotel extra hotel tokens only for a day.
Our Vision
We are building a global network of hotels across the world’s most beautiful and exciting destinations. Decentralized from electricity and water sources, completely different from traditional hospitality options (and a lot more fun), each hotel is an oasis of positive energy, entertainment, productivity, freedom, and the spirit of innovation.

The Blockchain Hotels project is an exciting and new kind of hospitality and real estate investment opportunity. it is the rare project where investors will be guests, and guests will be investors.
Blockchain Hotels @ https://goo.gl/9MgGP9
https://www.blockchainhotels24.com/how-to-get-extra-hotel-coins-in-telegram/

Block Chain Hotels Imagine a chain of hotels located in the world’s

Block Chain Hotels Imagine a chain of hotels located in the world’s
most beautiful paradise locations and exciting
urban hubs, serving the community of blockchain
pioneers and digital nomads as they live, work,
travel and collaborate.

Decentralized from
electricity and water sources, different and more
fun than traditional hospitality options, each hotel
is an oasis of positive energy, entertainment, and
the spirit of innovation.

Not only do Blockchain Hotels offer guests a great,
affordable hotel option, but they offer our early
supporters a chance to take part in the success of
the hotel chain through profit-sharing as well as
providing an opportunity to stay or live in the hotels
themselves.
https://dashboard.blockchainhotels24.com/?ref=a5f3576
https://www.youtube.com/watch?v=6OCBfYotFxg

Umami all the way.

Umami all the way.
Umami /uːˈmɑːmi/,
a savoury taste is one of the five basic tastes (together with sweet, sour, bitter and salty).
A loanword from the Japanese (うま味?), umami can be translated as "pleasant savory taste".

This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) "delicious" and mi (味) "taste". The kanji 旨味 are used for a more general sense of a food as delicious.

People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG).
For that reason, scientists consider umami to be distinct from saltiness.
#Umami

Why You Should Hard-Cook Lots of Eggs and Soak Them in Soy Sauce
After peeling the eggs, you move them to marinate in the fridge in a small vat of soy sauce, sherry vinegar, and sugar for a few hours. (I’ve left them overnight too, which I actually found to be extra salty and delicious.)

The soak isn't just about salting them, but a more rounded seasoning—a little sweet, a little tangy, but mostly a lot of umami. You can vary the marinade as you like—add sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar.

Momofuku's Soy Sauce Eggs

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
¾ cup soy sauce
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

#Umami #eggs

1992 I was there :)

1992 I was there :)
https://www.youtube.com/watch?v=tskq94AfqS4&feature=share