印度自製重型魚雷Varunastra HWT (Heavy Weight Torpedo),已經實裝在軍艦和潛水艦為水下攻擊武器,重達1500公斤,長度7~8公尺,直徑533公釐,操作範圍40公里,深度最大範圍400公尺,時速40海浬,採主被動聲納系統操作
#Made_In_India
VARUNASTRA Heavy-weight Torpedo
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The Varunastra is an Indian advanced heavyweight anti-submarine torpedo, developed by Naval Science and Technological Laboratory of the DRDO for the Indian Navy. It is the only torpedo in the world to have a GPS-based locating aid.
Varunastra has conformal array transducer which enables it look at wider angles than most common torpedoes. It also has an advanced autonomous guidance algorithms with low drift navigational aids, insensitive warhead which can operate in various combat scenarios.Varunastra torpedo is capable of targeting quiet and stealthy submarines, both in deep and littoral waters in intense counter measure environment.
Specifications:
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Weight : 1,500 kg (3,300 lb)
Length : 7 to 8 metres (23 to 26 ft)
Diameter : 533 mm (21.0 in)
Warhead : High explosive
Warhead weight : 250 kg (550 lb)
Engine : Electric
Operational range : 40 km (25 mi)
Maximum depth : 400 metres (1,300 ft)
Speed: 40 knots (74 km/h; 46 mph)
Guidance system :Wire-guided, active-passive acoustic homing
Launch platform : Ships , Submarines
source : wiki
Image credits : DRDO
同時也有4部Youtube影片,追蹤數超過26萬的網紅Food Adventure,也在其Youtube影片中提到,#Giant #Bluefin #Tuna #Cutting #Sashimi #Sushi How to cut the giant TUNA skillfully at fish market of TAIWAN https://www.youtube.com/watch?v=1MBujF...
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25 lb to kg 在 Jordan Yeoh Facebook 的最佳解答
What you need to know before you buy your Protein supplement.
Protein supplements FAQ:
Q: Can I gain 7lb of muscles in 14 days as stated in the advertisement?
A: Don't read the advertisement, read the label. You never know what other things that "subject" in the advertisement take, how he workout, how he diet, and etc.
Q: How many scoops to take a day?
A: It is depending on your nutrition intake plan. There are many thoughts out there: some people tell you take 1g of protein per LB; some people tell you "nah we are Asian we only need 1g of protein per KG", etc. There are many information about this online, however we suggest you to seek professional consultation from experts.
Q: What is the best protein powder you have?
A: Read the label, see what you want and don't want from the label, and buy what you need. Or just tell the sales person what do you expect from that supplement, assuming that sales person knows his stuff, then he will recommend you one.
Q: Are all protein the same?
A: Yep they are all protein... but some comes with lower or no cholesterol, some comes with lower sodium, some comes with higher carb, some comes with extra creatine, some makes you filling longer, some just simply taste delicious. Choose one that fills your nutrition plan.
Q: What is the best quality brand among these supplement?
A: You see, these supplement companies wants to make your money as long as possible, they worried about their reputation and quality more than you. They know there are consumers out there have access to laboratory or concern about the quality. So there's no comparison for quality in our opinion.
Q: Are there any fake supplements in the market?
A: Maybe, but we don't know who is selling or where to get it. Most of the sellers out there will not tell you who is their supplier, as this is business confidential. We suggest you buy from those reputable retail supplement stores or authorised distributors, we assume these business man want to make money in long run and will not risk themselves by selling fake supplements.
_____________________________________________________
Visit us The Muscle Factory Supplement retail outlets at:
• D'pulze Cyberjaya - Opening Soon!
• Cheras Sentral Outlet - Fathir (HP: 0132512588) opening hours: 10pm-9pm, 2F-33A, Cheras Sentral, Jalan Cheras, 56000 Cheras, Kuala Lumpur.
• Subang One City Mall Outlet – Pyan (HP: 01112692793) opening hours: 10am-10pm daily, B-1A (M)-07, 1A Mezzanine Floor, Sky Park @ One City, Jalan USJ 25/1, 47650 Subang Jaya, Selangor
• Kuala Lumpur Times Square Outlet - Shafee (HP: 0163207267) opening hours: 12pm-9pm, Tuesday off}- 5th floor, unit 05-44
• Kuala Lumpur Shamelin Mall Outlet - Dydy (HP: 017-3200670) opening hours: 12pm-9pm, Tuesday off- BG-13, ONE Shamelin Mall, No. 100, Jalan 4/91, Taman Shamelin Perkasa, 56100 Kuala Lumpur.
• Subang Outlet - Andy (HP: 018-3160705) opening hours: 12pm-9pm, Tuesday off- LG 43A, Lower Ground Floor, The Summit Subang USJ, Persiaran Kewajipan USJ 1, 47600 Subang Jaya, Selangor
• Puchong Setia Walk Outlet - Rey (HP: 016-6163546) opening hours: 10am-7pm- D-7-5, Setia walk, Persiaran Wawasan Pusat Bandar Puchong, 47160 Puchong, Selangor
25 lb to kg 在 Food Adventure Youtube 的精選貼文
#Giant #Bluefin #Tuna #Cutting #Sashimi #Sushi
How to cut the giant TUNA skillfully at fish market of TAIWAN
https://www.youtube.com/watch?v=1MBujFFLNUk
500 lb giant bluefin tuna cutting for Sashimi meal -Taiwanese street food
https://www.youtube.com/watch?v=J_rSHfFoh-4
560 lb Giant Tuna Cutting Show & Sashimi - TAIWAN street food
https://www.youtube.com/watch?v=XuJbZpqsH30
600 lb Giant Bluefin Tuna Cutting Skills, Tuna Belly Sashimi 黑鮪魚切割技能 - Fish Market in Taiwan
https://www.youtube.com/watch?v=55wwkwsdLA0
MONSTER TUNA / 660 pound Giant Bluefin Cutting - Taiwanese Street Food
https://www.youtube.com/watch?v=JCLiIvujQB4
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25 lb to kg 在 Tasty Japan Youtube 的精選貼文
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
MUSIC
Licensed via Audio Network
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25 lb to kg 在 Savoury Days Kitchen Youtube 的最佳貼文
(English instruction) Video chia sẻ cách làm BÁNH CUỐN tráng nồi hơi kèm theo rất nhiều mẹo và bí kíp thành công. Để xem danh mục nguyên liệu và đầy đủ các lưu ý, mời các bạn vào link: http://www.savourydays.com/video-cach-lam-banh-cuon-banh-uot-thit-nuong-trang-noi-hoi/
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This steamed rice cake is among the most popular street-foods in Vietnam. It's tender, soft yet a bit chewy texture goes perfectly with the grilled pork (also a part of the famous Bun Cha) and sweet & sour dipping sauce. The video shares the traditional way to make steamed rice cake, which is on a pot with steams of boiling water. I hope you find fun and inspirations from this video.
Printable recipe coming soon on my blog at www.ricenflour.com
INGREDIENTS
A. FOR THE RICE CAKE
250 gram or 2-1/2 cup rice flour
45 gram or 1/2 cup minus 1 Tbsp tapioca starch
45 gram or 1/3 cup minus 1 Tbsp potato starch
1.1 litre or 4-1/2 cup water
B. FOR THE GRILLED PORK
70 gr or 1/3 cup sugar with 150 ml (2/3 cup) hot water to make the caramel sauce
1 kg (2 lb.) pork
2.5 Tbsp fish sauce
2.5 Tbsp oyster sauce
50 gr shallots (about 5 - 6 large shallots)
15 gr garlic (about 2 - 3 large cloves)
C. DIPPING SAUCE AND OTHER INGREDIENTS
25 gr or 1-1/2 Tbsp sugar
15~18 ml or 1 Tbsp lemon juice
175 ml or 3/4 cup water
15~20 ml or 1~1.5 Tbsp fish sauce (to taste)
minced garlic and fresh pepper (a little to taste)
a bunch of fresh coriander
1 large cucumber - sliced
crispy fried shallots
* NOTES:
- You can make a "mould" like in the video with a hand stitch ring like this http://www.ebay.com/bhp/embroidery-ring and a piece of white cotton. Make the ring so that its size fits with the size of the pot that you use to boil water to steam the cake.
- Most of the ingredients like rice flour, tapioca starch can be found in Asian supermarkets.
- The amount of water for the batter in part A can vary depending on the quality of the flour. If the batter is too thick, the rice cake will be thick and hard so make sure to add enough water. Too thick batter also creates difficulties when you pour the batter over the cotton ring-mould.
- Always stir the batter very well before pouring another batch to prevent flour sinking to the bottom.
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25 lb to kg 在 How To Convert From Pounds To Kilograms and ... - YouTube 的推薦與評價
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