關於 on the peak or at the peak ，我們在網路上蒐集到這些相關的討論、資訊與評價

Our new releasing project,「GLDN x PAKx US:WE : 3-way split」, is out now!!
Share it, my friends.
We need your support.
Enjoy.

GLDN x PAKK x US:WE - 「玖 / jiǔ」: 3-way split #現正發行
Photo by moonandearth
22RECORDS首製三方聯合延伸作品輯
集結日本、韓國、臺灣三組三人編制樂團，九人七曲近期創作一次收錄。
作品啟始至終，直逼五十分鐘專輯篇幅總時，磊砢相扶，絕對精彩!!!
網羅近年溺愛地寶藏名單，獻給佇立於世界後瘟疫時期的親愛的您。
封面為當代藝術家鄭農軒 CHENG NUNG-HSUAN畫作，榮幸也感激。

GLDN x PAKK x US:WE -「玖 / jiǔ」: 3-way split (CD) 600NTD
(收錄曲目 / Audio Track)
01. GLDN - Brooks Run into The Ocean
02. GLDN - Zaligani
03. PAKK - 獑 / Brutal White
04. PAKK - 禱 / Entreat
05. US:WE - 不滅的光火 / Endlessly light
06. US:WE - 太平世界 / A World at its Peak
07. US:WE feat. D-19 - 二十一世紀終曲 / 21st Century Finale

GLDN x PAKK x US:WE - 三方聯合延伸作品輯「玖 / jiǔ」: 3-way split
22RECORDS (22-018)
協力發行 Collaborative Release |
琪琪音像 Qiii Snacks Records (QSR-039) & Deaf Touch Records (DT-006)
現正發行 Released on September 19, 2021

🛋 指定實體販售店舖 Waiting Room
營業時間：15:00~20:00 (週日、一休)
店舖地址：台北市中山區長安西路40巷10弄1號

🎧 bandcamp：https://22records2010.bandcamp.com/music
(Digital album start selling on 19th December , 2021)

💿 Order contact 🛒
🔥 22RECORDS 訂購表單/OrderList：forms.gle/gXf3aUaj5KGXcgxd7

🕊 海外預購 Overseas pre-order contact 🛴
琪琪音像 Qiii Snacks Records (中国大陆)：qiiisnacksrecords@gmail.com
Deaf Touch Records (America)：pajan@deaftouch.com
or contact with 22[email protected]

More info：
22RECORDS：
www.facebook.com/22records.tw
www.instagram.com/22records.tw
22[email protected]

🖌 鄭農軒@chengnunghsuan
🚬 @z.consulting.lab
🖼 也趣藝廊 @akigallery
🎥 @moonandearth_filmmaker
🎛@rebelsoundstudio
🎚@westwestsidemusic
@qiiisnacksrecords
#DeafTouchRecords
@pakkband
#GLDN
@22records.tw

【消暑法寶】夏天可準備退熱貼看門口

⭐近年流行的冰巾也方便使用
⭐小心低溫症冷敷範圍適可宜止
#星期六隻眼閉

你貼對了退熱貼嗎？
夏天天氣酷熱難當，如要進行戶外活動，除了準備防曬品及飲品，不忘帶備降溫小幫手 —— 退熱貼。退熱貼利用物理降溫的原理，透過水凝膠及清涼劑帶走熱能，達到局部降溫散熱的效果。平日發燒用退熱貼會貼在額頭，但如作消暑用途，可貼在大椎穴（頸後正中，明顯突起的骨頭位置）、肩井穴（肩部肌肉最高處，脊椎及大椎的中間點）、內關穴（前臂掌側，手腕橫紋向手肘方向2寸），這些穴位有助清熱消暑，也剛好是皮膚較薄部位易於散熱。退熱貼非常方便使用，但要注意皮膚有損傷或皮膚敏感人士慎用。如沒有退熱貼，用濕毛巾冷敷效果亦相若。

留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。

Are you using antipyretic stickers correctly?
The weather during summer can be unbearable. If we plan to carry out outdoor activities, on top of sunscreen and beverages, we should also prepare something that can reduce our body temperature – the antipyretic stickers.

Based on the principles of cooling, hydrogels and cooling agents can reduce the heat at specific regions of the body. When we develop a fever, we can place the sticker on our forehead. But to clear the summer-heat, we can stick it around the ‘Da Zhui’ acupoint (right in the middle of the neck behind where a bone protrudes).

We can also place it on the ‘Jian Jing’ acupoint (the peak of the shoulder muscles; the mid-point between the spine and ‘Da Zhui’) and the ‘Nei Guan’ acupoint (on the palmar side of the forearm; 2 inches above the transverse crease of the wrist).

Targeting these acupoints can clear the summer-heat more effectively, as their epidermis layers are thinner. Having the antipyretic stickers around us might be convenient, but individuals with skin sensitivity or skin diseases must use them with care. Alternatively, we can also use a wet towel to achieve a similar effect.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #我疲憊

Since I've been going back and forth between my home and office a lot, I thought my hair condition is the least of my worries. But because I would be working from home as well, I find myself constantly donning the hijab. As it turns out, it's been putting stress on my scalp and I've been experiencing hair fall 😲

Dove has been my go-to shampoo brand ever since I could remember and their new Dove Hair Boost Nourishment line came to me at the most perfect timing ✨ it's the first Calcium Micellar shampoo from Dove, with Calcium Micellar as their key ingredient. It helps to boost hair strength and I can see that it's reduced my hair fall by 10x! 🤍💙

I really love the lightweight formula as well, because I can feel it seeping into my hair and scalp better. Finally I can feel at ease, knowing that despite my busy schedules, my hair will stay in peak condition 💯 get yours today by shopping at the nearest @GuardianMY in-stores or online and let me know what you guys think ❤️

#DoveMY

Hello!
Thanks for stopping by.

I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.

If you find joy in touching your dough and don’t mind the mess, well, good for you ??

But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!

See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.

Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.

Anyway, here’s the recipe.
Enjoy!

Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)

Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread

Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.

Remember, bulk fermentation starts when starter is mixed into the dough.

Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M

Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6

Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI

Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y

Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3

Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS

Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35

Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7

Intro Music:
Music: Intro
Musician: Jeff Kaale

Check out CineEye 2 https://geni.us/FkAOF
CineEye 2S Pro https://geni.us/vkvgE

Special thanks to these patrons who had pick the "Your name here" reward from my Patreon: Brian Smith at briansmith.org, H.+C. Cheung, and Steven Zimmerman at ZipItZimmerman.com
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Full list of gear that I use on this channel
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As always, I don’t do paid reviews. Product was sent to me for review but I don’t get any benefits at all. The manufacturer have no control of my content. When I do paid content I’ll always make it clear in the video.

Music:
"Summer" by @Julian Avila https://soundcloud.com/julian_avila/summer-1
The Kount - Function ft. Moods https://chillhop.com

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#Cineeye #Accsoon #LokCheung

It's the season when cold foods are delicious, and I want to make ice cream with Oreo and cream cheese, which my daughter loves. It's so easy to make, just mix one thing after another. I like easy, but I also want to lose weight. I'm torn.
*Recipe* ( about 600ml )
1.Remove only the cookies from 10 Oreos.
2.Smooth 200g of cream cheese. Bring it to room temperature or heat it in a 600w microwave oven for 20 seconds, then add more to soften as needed.
3.Beat 180ml of fresh cream to soft-peak.
4.Mix 1 egg with 60g of sugar. You can use the same hand mixer as in (3).
5.Add (2) to (3) and mix.
6.Also add (4) and mix. In the video, I put it all at once, but it is better to put it in several times.
7.Add the cream and the (crushed) cookie from (1) and mix. (For 5 sheets)
8.Place a silicone sheet on the mold.
9.Put milk on the surface of 10 cookies of (1) and stick them on the inside of the mold.
10.Pour (7) into the mold.
11.Arrange the cream and cookies from (1).(For 5 sheets)
12.Place in the freezer to cool and harden.
13.That's it.
If you freeze the remaining dough in a suitable mold, you can enjoy it as a small iced cake.I can't wait for my daughter to come home.

冷たいものが美味しい季節になってきちゃって、娘が好きなオレオとクリチのアイスクリームが作りたくなりました。次々に混ぜていくだけでできるのでとっても簡単。簡単はいいけど、ダイエットもしたい。悩ましい。
*レシピ*（600mlほど できあがります）
１．オレオ 10枚からクッキーだけを剥がしておく。
２．クリームチーズ 200gをなめらかにする。室温に戻しておくか、600wの電子レンジで20秒加熱後、様子を見ながら追加加熱し柔らかくする。
３．生クリーム 180mlを8分立てにする。
４．卵 1個に砂糖 60gを入れ混ぜる。ハンドミキサーは（3）と同じものを使って大丈夫です。
５．（3）に（2）を入れ混ぜる。
６．（4）も入れ混ぜる。動画では一度に全部入れてしまっていますが、数回に分けて入れる方が良いです。
７．（1）のクリームとクッキーを5枚分割り入れ混ぜる。
８．型にシリコンシートを敷く。
９．（1）のクッキー 10枚の表面に牛乳をつけ、型の内側に頑張って貼り付ける。
１０．（7）を流し入れる。
１１．（1）のクリームとクッキー5枚分を並べる。
１２．冷凍庫で冷やし固める。
１３．でけた。
残った生地も適当な型に入れて冷凍すると小さなアイスケーキとして楽しめます。娘、早く帰ってこないかな。

#oreo #creamcheese #icecream #oreoicecream