“Excuse me, sir. You are blocking the traffic.”
#Repost IG: @allister_scuba
📍 Sipadan Island, Semporna
Such an exhilarating experience when this large school of Bumphead parrotfish (Bolbometopon muricatum) swam towards me! I took this video in Sipadan, in a dive site called Midreef.
Did you know that the Bumphead parrotfish can grow to lengths of 1.5 m (4.9 ft) and weigh up to 75 kg (165 lb)? This amazing species perform a very important function in their grazing – they are the gardeners of the reef, removing algae that compete with corals. This prevents the corals from being overgrown and becoming smothered. They spent much of the day nibbling away at the reef. The rock and coral skeleton ingested is ground up through their teeth and by molar-like teeth in their throats. The indigestible material is then defecated “pooped” out as smooth white sand. Yes, sand!
#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #travellater #traveltomorrow #underwater #ocean #scubadiving #diving
同時也有32部Youtube影片,追蹤數超過10萬的網紅おごせ綾チャンネル,也在其Youtube影片中提到,BIG EATING | 5 kg (11 lb) of Miso Ramen from the Most Famous Eatery in Joetsu! 新潟県の上越・妙高地区の超有名店 ミサさんの味噌ラーメンを、お取り寄せして頂きました(^^) 白味噌にたっぷりタマネギの優しい甘みと、ニン...
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1 kg to lb 在 Vegan Expression Facebook 的最佳解答
🌎 2020.04.22 世界地球日 Earth Day (eng below)
今天是「世界地球日」五十週年,主題是「氣候變化」。今年真的是多災多難,從年初澳州、亞馬遜大火、南北極氣溫創新高,到最近的肺炎和泰國清邁森林大火。難道這只是偶然發生的生態災難嗎?氣候變化已經成為對人類未來的巨大挑戰!渺小的你我還能做什麼?
Oxford Martin School的研究人員表示,無肉飲食可以將溫室氣體減少63%。您可能從未考慮過素食主義與環保主義之間的聯繫,那我們來看看,每天,純素飲食 (vegan) 可以拯救/節省:
● 動物的生命
● 1100加侖 (4200升) 水
● 45磅 (20.4公斤) 穀物
● 20磅 (9.1公斤) 二氧化碳
● 30平方英尺 (2.8平方米) 林地
在地球被損害得完全不可逆轉之前,我們從調整飲食習慣開始,慢慢讓地球先生恢復健康吧,渺小的你我也能做得到呢!
改變飲食從甜品開始 😝 純素布丁 (無蛋奶):朱古力味香濃、口感彈牙,香港 一素店 One Vegan Shop 有售
Today is the 50th anniversary of "Earth Day" and the theme is "Climate Change". This year has been really disaster-prone and difficult. From the beginning of the year: Australia, the Amazon fire and the record high temperatures in the Arctic, to the recent pandemic and the forest fire in Chiang Mai, Thailand. Is this just an accidental ecological disaster? Climate change has been called humankind’s greatest challenge! What can you and I do?
Researchers at Oxford Martin School say that a meat-free diet can reduce greenhouse gases by 63%. You may never have considered the link between veganism and environmentalism, so let's take a look now. Every day, a vegan diet can save:
● Animal lives
● 1100 gallons (4200 liters) of water
● 45 lb (20.4 kg) grain
● 20 pounds (9.1 kg) of carbon dioxide
● 30 square feet (2.8 square meters) forestland
Let's start by adjusting our eating habits, before the damage becomes completely irreversible of the earth. Let's heal Mr. Earth together, You & I can DO IT!
Start adjusting your diets by desserts 😝 Vegan pudding (dairy-free), Chocolate flavor, available at 一素店 One Vegan Shop
more details on why and how to make a change, follow 👇🏻
PETA 亞洲善待動物組織 So Vegan VegNews Earth Day Network Planet For All - Hong Kong 地球共惜 Green Monday 綠惜地球 The Green Earth Greenpeace 綠色和平 - 香港網站 Just Comics Green Queen Greta Thunberg
1 kg to lb 在 Apple Hong 洪乙心 Facebook 的最讚貼文
Breaking news breaking my 💔 So, I do #Throwback to my Kyushu Japan trip during CNY. Kyushu is rich in Culture and great ingredients for heavenly delicious food. This was the trip that makes me put on the extra KGs! Now you know why I need to do the 60 hours Keto Reboot to slim down! 😄
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当时看见这个大白萝卜真的很开心,因为终于找到比我脸更大更圆的它!都是三餐吃太饱惹的祸!🤪谁叫我到了美食天堂、天天sushi,sashimi,shabu-shabu,tonkatsu,yakitori,Kagoshima beef, Kagoshima black pork.....😋
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P/S: The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world.[5] Its regular weight is about 6 kilograms (13 lb), although big ones can be as much as 45 kg (100 lb). It grows as large as 50 cm (20 in) in diameter.[6] It is also sometimes known in Japanese as shimadekon (しまでこん, "island daikon").
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#nagasaki #kagoshimadaikon #daikon #radish #japan #japanesefood #japaneseingredients #kyushu #kagoshima #sakurajima #foodies
1 kg to lb 在 おごせ綾チャンネル Youtube 的最佳貼文
BIG EATING | 5 kg (11 lb) of Miso Ramen from the Most Famous Eatery in Joetsu!
新潟県の上越・妙高地区の超有名店
ミサさんの味噌ラーメンを、お取り寄せして頂きました(^^)
白味噌にたっぷりタマネギの優しい甘みと、ニンニクと唐辛子のパンチも効いた味わいが最高なご当地ラーメンです🍜
私もまだ、直接お店には食べに行った事は無いのですが、落ち着いたら是非食べに行ってみたいです\(^^)/
まんぷくショップの食堂ミサの味噌ラーメン通販サイト
https://manpuku-shop.com/html/page1.html
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こんにちは!
おしんちゃんこと、おごせ綾です🥰
大食いタレントとして、地元新潟県をはじめとした、日本の様々なグルメ情報やチャレンジメニューなどの動画配信しています🍽
SNSのフォローや動画の拡散をしていただけたら嬉しいです✨✨
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Hello!! I am the smallest big-eating talent in Japan [Aya Ogose].
Thank you for watching my videos.
https://www.youtube.com/channel/UCrZkPMaaiaHpUXTB5Gr8hsA?sub_confirmation=1
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Hi everyone!
I'm Aya Ogose, a.k.a. Oshin-chan.
Thank you for watching my videos from overseas.🥰
As a big-eating talent in Japan, I'm offering information mainly about the FOOD of Niigata (my hometown) or any other regions in Japan.
I'm adding English subtitles to my videos, including ones having been uploaded before.
Please check the following playlist and hashtag.
▶ [Playlist] https://www.youtube.com/playlist?list=PLf58iKER9eRWLnS-TO-M-JcRZ3jVcrBQP
▶ [Hashtag] https://www.youtube.com/hashtag/OgoseAyaEngSub
Also, I'm glad if you follow me on SNSs and share my videos thereon.✨✨
▶ [twitter] https://twitter.com/aya180000
▶ [Instagram] https://www.instagram.com/ogose0123
▶ [TikTok] https://vt.tiktok.com/D72Ajf
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■オススメ動画
大食いYouTuberがうどん店で好きなだけ食べたお会計は?【角中うどん店】
https://youtu.be/s4EC8nflMJo
【灼熱】5.3kg 完食無料!! ガデュスペシャルを攻略せよ!!【大食い】Special Big size“Pig bones“Rahmen challenge!!
https://youtu.be/l_1dv-JFLsE
【大食い】美味しすぎる!! "神チャレンジ" 幸せオムライス3.5kg 完食無料etc
https://youtu.be/1lWDCsb6w40
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■お仕事のご依頼はこちらへ
(店舗さんからの「vsおごせメニュー」などのご提案もお待ちしています!)
[email protected]
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■2016年 元祖大食い王決定戦女王戦 準優勝
ふなっしー❤ もえあずちゃん推し❤ラーメン❤
【ブログ】http://s.ameblo.jp/aya274/
【インスタ】https://Instagram.com/ogose0123
【ツイッター】 https://twitter.com/aya180000
【17ライブ 】(無料ライブ配信アプリ)おごせ綾でやってます
✉️ファンレターなどの宛先はこちら✉️
9500087
新潟県新潟市中央区東大通1-2-30 第3マルカビル10F
株式会社GENE
Team OGS宛
Prease send fan letter to:1-2-30,Higashi Ohdori
Chuo-ku,Nigata city No3 Maruka Building 10F
GENE Inc.
c/o Team OGS
950-0087,JAPAN
※大変申し訳ございませんが、有り難くも食品は全てNGとさせて頂きます
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#おごせ綾
#おごせ綾チャンネル
#大食い
#早食い
#デカ盛り
#フードファイター
#チャレンジメニュー
#大胃王
#新潟
#niigata
#BigEater
#대식
#ラーメン
#ramen
#ミサ
#ニューミサ
#味噌ラーメン
#ご当地ラーメン
#ご当地グルメ
#お取り寄せ
#BigEating
#engsub
#OgoseAyaEngSub
1 kg to lb 在 Van's Kitchen Youtube 的最讚貼文
♥ Bí quyết rạch thân mực đẹp và dễ dàng cùng mẹo hay để làm món mực nướng giòn ngon và hoàn toàn không bị dai như cao su.
Mực nướng sốt Teriyaki là món mồi nhậu nhâm nhi với bia rất ngon!
♥ Nguyên liệu:
(4 phần ăn)
1 con mực nặng 2 lbs (gần 1 kg)
Rượu nấu ăn hoặc rượu nho trắng loại dry
Nước tương
Đường vàng (khoảng 45 g)
Tỏi
Gừng
Bột ớt màu paprika (loại không có mùi khói)
ớt khô loại cay nếu thích cay
Dầu xịt khay nướng
----------------------------
♥ Learn all the tricks to make a perfect grilled calamari, from cleaning the squid to a nice trick for scoring the body. I also cover how to get the cooking time just right!
This Grilled Calamari with Teriyaki Sauce is my favorite recipe when it comes to grilling squid. It's a great addition to a summer menu!
♥ Ingredients:
(4 portions)
1 2-lb fresh Calamari
Cooking wine (Or Dry white wine)
Soy sauce
Brown sugar
Garlic
Ginger
Ground paprika
Crushed red pepper (optional)
Cooking oil spray
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♥ You can support my channel by buying the tools I used in this video with the following links. They earn me commissions:
Dao Victorinox 8-Inch Chef's Knife: http://amzn.to/YSD4Vg
Microplane 40020 Classic Zester/Grater: http://amzn.to/1b2X2V9
Kéo KitchenAid Shears with Soft Grip: http://amzn.to/1SOsIhH
Bộ nồi inox Calphalon Tri-Ply Stainless Steel Cookware Set: http://amzn.to/1jTCHBg
Bộ tô thuỷ tinh đựng thức ăn Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p
♥ Follow me on Facebook:
http://www.facebook.com/gocbep
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♥ Blog tiếng Việt: http://www.gocbep.com
♥ Blog in English: http://www.vanskitchen.net/
1 kg to lb 在 Tasty Japan Youtube 的最佳貼文
トロピカルチャーシュー♪
材料
8人分
チャーシュー
豚バラ肉 680g
塩 60g
砂糖 大さじ2
黒コショウ 小さじ1
スターアニス 1個
にんにく 2片
ベイリーフ 3枚
しょうゆ 80 ml
りんご酢 大さじ2
水 1900ml
アドボソース
水 80ml
しょうゆ 240 ml
砂糖 大さじ2
サラダ油 大さじ2
ベイリーフパウダー 小さじ½
挽きたての黒コショウ 小さじ1 ½
にんにく 3片
ココナッツ酢 80ml
ココナッツミルク 160ml
油(揚げる用)
盛り付け
ポーチドエッグ 4個
挽いた四川胡椒の実 4つまみ
青ネギ 小さじ2(青い部分のみをスライス)
揚げにんにくスライス 小さじ2
コリアンダー 小さじ4
ジャスミンライス(炊いてあるもの)
作り方
オーブンは160˚Cに予熱しておく。
豚バラ肉を半分に切り、オーブン対応の鍋に入れる。
大きなボウルに塩、砂糖、黒コショウ、スターアニス、にんにく、ベイリーフ、しょうゆ、りんご酢、水を入れて混ぜ合わせる。塩と砂糖が溶けるまで混ぜる。
豚バラ肉に(3)をかける。豚バラ肉をクッキングシートで覆い、さらにアルミホイルを上から重ねて鍋をしっかりと覆う。豚肉が柔らかくなって崩れない程度になるまで、2~2時間半ほどオーブンで焼く。
豚バラ肉を煮汁から取り出し、天板の上に置いたワイヤーラックに移し、冷蔵庫で一晩冷やす。
アドボソースを作る。中鍋に水、しょうゆ、砂糖、サラダ油、ベイリーフパウダー、黒コショウ、にんにく、ココナッツ酢、ココナッツミルクを入れて火にかける。15~20分ほど煮る。ソースを火からおろし、準備が整うまでおいておく。
豚バラ肉を冷蔵庫から取り出し、それぞれ半分に切る(一つが約140gほど)。豚肉の脂の部分に、肉の部分に到達したら止まるようにして、1cmの切り込みを入れる。
大きな鍋に油を半量入れ、190℃になるまで加熱する。
皮がパリッとし、中心部に火が通るまで豚バラ肉を約8分揚げる。
(7)で入れた切り込みのところで豚肉をスライスする。
器の底にアドボソースを入れる。その上に豚バラ肉を乗せ、ポーチドエッグ、四川唐辛子、ネギ、揚げたにんにくスライス、コリアンダーを飾り、ジャスミンライスを添えて、完成!
Ingredients
for 8 servings
BRAISED PORK BELLY
1 ½ lb whole skin-on pork belly(680 g)
¼ cup kosher salt(60 g)
2 tablespoons sugar
1 teaspoon ground black pepper
1 pod star anise
2 cloves garlic
3 bay leaves
⅓ cup soy sauce(80 mL)
2 tablespoons apple cider vinegar
½ gal water(1.9 kg)
ADOBO SAUCE
⅓ cup water(80 mL)
1 cup soy sauce(240 mL)
2 tablespoons sugar
2 tablespoons canola oil
½ teaspoon bay leaf powder
1 ½ teaspoons freshly ground black pepper
3 cloves garlic
⅓ cup coconut vinegar(80 mL)
⅔ cup full-fat coconut milk(160 mL)
oil, for frying
ASSEMBLY
4 poached eggs
4 pinches ground szechuan peppercorn
2 teaspoons scallion, thinly sliced, green parts only
2 teaspoons garlic, fried
4 teaspoons fresh cilantro
jasmine rice, cooked
Preparation
Preheat the oven to 325˚F (160˚C).
Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
Slice the pork belly between the scores.
To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
Enjoy!
#TastyJapan #レシピ
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1 kg to lb 在 How To Convert Between Pounds And Kilograms (1kg = 2.2 ... 的推薦與評價
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