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同時也有101部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です ストレート法は最初から材料をすべて合わせる作り方で、 メリット:短時間で出来る、風味が良い デメリット:ボリュームが出にくい、でんぷんの老化がはやい=すぐぱさつく という特徴があります おすすめの強力粉は窯伸びの良い...
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clean and press 在 美國在台協會 AIT Facebook 的精選貼文
AIT處長孫曉雅8月11日偕同外交部吳釗燮部長、日本台灣交流協會代表泉裕泰,以及澳洲辦事處代表露珍怡為GCTF線上國際研討會「綠能:開創潔淨及永續發展的地球」共同致開幕詞。
AIT處長孫曉雅在致詞時強調了美台數十年來堅實的能源合作關係,並指出「我們很榮幸有這麼多來自世界各地的能源專家一起共襄盛舉。我們來自美國能源部和太平洋西北國家實驗室的同仁也非常期待,在今天的研討會上分享他們關於全球能源趨勢的寶貴技術專長。我相信,我們對打造一個更健康,更清潔且永續的未來,都有著共同的承諾。像今天這樣的研討會,是我們相互學習借鏡的絕佳機會。」
閱讀新聞稿: https://bit.ly/3CDFg8O
閱讀孫曉雅處長致詞全文: https://bit.ly/2XaAxLt
*照片來源: 外交部
On August 11 at a virtual Global Cooperation and Training Framework (GCTF) workshop entitled “Green Energy: A Way to a Clean and Sustainable Earth, AIT Director Sandra Oudkirk joined MOFA Minister Joseph Wu, JTEA Chief Representative Hiroyasu Izumi, and Australian Office Taipei Representative Jennifer Bloomfield in delivering opening remarks. Director Oudkirk highlighted the decades-long history of substantial energy cooperation between the United States and Taiwan. “ We are honored to have so many energy experts from across the world join us today. I know my colleagues from the Department of Energy and the Pacific Northwest National Laboratory are looking forward to sharing their valuable technical expertise about global energy trends during today’s workshop. I believe we all have a shared commitment to a healthier, cleaner, and sustainable future. Workshops like this are an opportunity for us to learn from each other,” she emphasized.
Read the Press Release: https://bit.ly/3s97qUl
Read Director Oudkirk’s remarks: https://bit.ly/3xIU95Y
* photo credit: Ministry of Foreign Affairs
clean and press 在 Facebook 的精選貼文
【「基礎力量」關鍵七動作與訓練量分配%】
在排跑步課表時,我們大概會依強度把課表分成強度1區的「長跑」與「恢復跑」、強度2區的「馬拉松配速跑」、強度3區的「節奏跑」或「巡航間歇」、強度4~6區的「間歇」、「變速跑」或「漸速跑」……等這幾類,我們會在這些強度的「量」上做拿捏。然而,在排「基礎力量」的課表時不只會考慮強度,也會以「動作」來拿捏訓練量。
《Ths System》的作者先設定了明確的動作類別(分別是蹲舉—上膊—推舉—高拉—抓舉—挺舉—後側動力鏈)。作者認為,這個週期若選定了其中某類動作,它至少要佔月總量的7%才會有效果,但最好不要超過25%,不然受傷與過度訓練的風險會大增。除此之外,作者們還依據經驗設定了這七類動作的百分比,很明確,也分享出來。依他們的原話是這樣說的……
#以下為譯文
在分配月總量時,我們發現最有效果的百分比如下:
● 蹲舉:月總量的18–25%
● 上膊:月總量的18–21%
● 推舉:月總量的14–20%
● 高拉:月總量的7–15%
● 抓舉:月總量的7–15%
● 挺舉:月總量的7–15%
● 後側動力鏈:月總量的7–18%
上面每個動作的區間並不是隨意定出來的,它們來自於蘇聯系統的指導原則再加上我們多年實驗和分析所得到的最終結果。
就算蹲舉很重要,它的訓練量也不會超過25%;如果該週期有安排後側動力鏈的動作,它的訓練量最少要達到7%才會產生效果,不然就是浪費時間。
#原文如下
The general monthly volume distributions we have found most effective are:
● Squat—18–25 percent of total volume
● Clean—18–21 percent of total volume
● Press—14–20 percent of total volume
● Pulls—7–15 percent of total volume
● Snatch—7–15 percent of total volume
● Jerk—7–15 percent of total volume
● Posterior Chain—7–18 percent of total volume
The ranges of volume for each of the movements are not arbitrary. These came from Soviet guidelines, as well as our years of experimentation and the analysis of our programming and the eventual results.
We could assume that the ceiling for total volume for squats would be 25 percent and the floor for posterior chain work would be seven percent.
以上摘錄自原文書第141頁,若有發現翻譯不到位或有問題的地方,非常歡迎也希望各界指正!
--
#範例
若該週期整個月的訓練量設定總反覆次數1,000次,接著我們就可以把這些次數分配給每個力量動作。假設蹲舉的訓練量占20%、上膊占18%、推舉占16%、高拉占14%、抓舉占12%、挺舉占10%、後側動力鏈的動作占10%。
把這1,000次月總量分配到七個動作後如下:
● 蹲舉—200 次
● 上膊—180 次
● 推舉—160 次
● 高拉—140 次
● 抓舉—120 次
● 挺舉—100 次
● 後側動力鏈—100 次
clean and press 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
ストレート法で作る基本の山食パン(山型食パン・イギリス食パン)の作り方です
ストレート法は最初から材料をすべて合わせる作り方で、
メリット:短時間で出来る、風味が良い
デメリット:ボリュームが出にくい、でんぷんの老化がはやい=すぐぱさつく
という特徴があります
おすすめの強力粉は窯伸びの良い「スーパーキングやゴールデンヨット」、老化が遅く風味もいいし窯伸びもいいし作業もしやすい「ベルムーラン」がおすすめです(動画ではベルムーランを使用)
【型生地比容積について】
自分の持っている型に合わせて生地量を調整します
1.5斤と書かれてても1.2斤しかなかったり、型によって全然違うので必須です
この型と容量と生地の比率を型生地比容積といいます
型の容量÷型生地比容積=生地量
例:1625ml(1斤弱)÷3.5=約464g
3つに分けて入れる場合は1つあたり464÷3=155gになります
型生地比容積の目安
角食:3.8~4
山食:3.6前後
(数字が大きいほどふわふわで、数字が小さいほどみっちり)
ベーカーズパーセントと比容積からレシピの調整も出来ますが、
計算が面倒なので粉300gとか多めに作って生地量を食パンに使い
残りの生地は丸パンなどにすると楽だし無駄になりません
型生地比容積についてより詳しくは↓
https://www.ikashiya.com/entry/katakiji-hiyouseki
【材料】
ベーカーズパーセント(合計:194)
・強力粉 100
・砂糖 8
・スキムミルク 3
・塩 2
・インスタントドライイースト 1
・水 72
・バター 8
粉300での分量(1斤目安)
・強力粉 300g
・砂糖 24g
・スキムミルク 9g
・塩 6g
・インスタントドライイースト 3g
・水 216g
・バター 24g
【準備】
・バターを常温においておく
・型に離型油を塗る
【作り方】
1. 【生地作り~1次発酵】バター以外の材料をすべて合わせてグルテン膜が出るまでこね、バターを加えてさらにこねる
2. より薄いグルテン膜が出るまでこね(こね上げ26℃目安)、丸めてボウルに入れてラップをし30℃で60分発酵させて、打ち粉をして台に取り出す
3. 上から押さえてガスを抜いて広げ、上下左右から3つ折り×2で折りたたみボウルに入れてラップをし、30℃で30分発酵させる
4. 【分割~ベンチタイム】生地量の1/3ずつに分割してガスを抜き、きれいな面が外側にし表面を張らせるように丸める
5. かたく絞った濡れ布巾をかけて25分ベンチタイム(生地をゆるめて成形しやすくする/残った生地は同様にして丸パンなどに活用)
6. 【成形~2次発酵】めん棒で長方形にのばしつつガスを抜き(周りの気泡は手で潰す)、上下から1/3折りたたんで生地をくっつける
7. 奥から手前に少し張らせるように巻いてとじる(最初芯を作り、トップを持って下にくっつけるイメージで3回転~3回転半)
8. 離型油を塗った型に端→真ん中の順で入れ、蓋をして35℃で50分を目安に2次発酵(オーブンで発酵させる場合は予熱時間を考慮しはやめに取り出す)
9. 【焼成/180℃に予熱】生地が型のギリギリまで膨らんだら発酵完了、180℃に予熱したオーブンで焼成する
10. 180℃で30分を目安に焼き、焼き上がったら台に2~3回落として蒸気を抜き(腰折れを防ぐため)、すぐに取り出し冷ます
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
--------------------------------------------------------------------------
↓using translation software.
[Ingredients]
Bakers percent (total: 194)
・Bread flour 100
・Sugar 8
・Skim Milk 3
・Salt 2
・Instant dry yeast 1
・Water 72
・Butter 8
The amount of the flour 300.
・Bread flour 300 g
・Sugar 24 g
・Skim milk 9g
・Salt 6g
・Instant dry yeast 3g
・Water 216 g
・Butter 24 g
[Preparation]
・Leave the butter at room temperature.
・Spread mold release oil on the mold.
[How to make]
1. [Making the dough ~ primary fermentation] Mix all the ingredients except butter and knead it until the gluten film comes out. Add butter and knead it more.
2. Knead it (knead it up to around 26 °C) until a thinner gluten film comes out. Round it and put it in a bowl. Cover it with a plastic wrap and let it ferment for 60 minutes at 30 °C. Dust it with flour and take it out on a counter top.
3. Press down from the top to release the gas and spread it out. Fold it 3 times from top, bottom, left and right. Put it in a bowl and wrap it then ferment it for 30 minutes at 30 °C.
4. [Divide ~ bench time] Divide it to 1/3 of the amount of the dough then release the gas. Round it so the clean side is on the outside and the surface will stretch.
5. Cover it with a tightly squeezed damp dishcloth and bench it for 25 minutes (loosen the dough to make it easier to shape it/use the rest of the dough in the same way for round bread, etc.).
6. [Shaping ~ Secondary fermentation] Stretch it to a rectangle with a rolling pin and release the gas (crush the air bubbles around it with your hand). Fold it from the top and bottom to 1/3 and stick the dough together.
7. Roll it up and close it so that it is slightly stretched from the back to the front (Make the core first and hold the top and stick it on the bottom. Turn it around 3-3.5 times.).
8. Put it in the mold spread with mold release oil in the order of the edge to the center. Cover the lid and let it undergo secondary fermentation at 35 °C for around 50 minutes (take it out without considering the preheating time if you are fermenting it in the oven).
9. [Bake/Preheat to 180 °C] When the dough rises to the edge of the mold, the fermentation is complete. Bake it in the oven preheated to 180 °C.
10.Bake it at 180 °C for around 30 minutes. When it finishes baking, drop it on a counter 2 ~ 3 times to remove the steam (to prevent it from breaking around the waist). Take it out immediately and let it cool.
![post-title](https://i.ytimg.com/vi/DhQoY7RnRUQ/hqdefault.jpg)
clean and press 在 Tasty Japan Youtube 的最讚貼文
冷凍パイシートを使ったカレーパンのレシピをご紹介します!
パン生地を使わず、パイシートで美味しく作れるのでとってもお手軽です♪
たくさん作って揚げたり焼いたり、2つの楽しみ方もオススメですよ♡
ぜひ、チャレンジしてみてくださいね。
サクサクカレーパン
8人分
材料:
サラダ油 大さじ1
玉ねぎ (みじん切り)1/2個
鶏むね肉 (角切り)680g
塩 小さじ2
黒コショウ 小さじ1
クミン 小さじ1
カレー粉 大さじ2
カイエンペッパー 小さじ1/2
じゃがいも (角切りにして茹でておく)中2個
冷凍グリーンピース150g
冷凍にんじん 120g
牛乳 480ml
薄力粉 (打ち粉用) 少々
冷凍パイシート (解凍しておく) 4枚
卵液 1個分
作り方:
1. カレーパンを焼く場合、オーブンを180°Cに予熱する。揚げる場合、大きな鍋にサラダ油を半量入れ、180°Cになるまで加熱する。
2. フライパンにサラダ油大さじ1、玉ねぎ、鶏むね肉、塩、黒コショウ、クミン、カレー粉、カイエンペッパーを入れる。玉ねぎが柔らかくなるまで10分ほど炒める。
3. じゃがいも、冷凍グリーンピース、冷凍にんじん、牛乳を加え、よく混ぜる。じゃがいもをつぶしながら10分ほど煮込み、とろみがついたら火からおろして30分冷ます。
4. 作業台の上に薄く打ち粉をし、解凍したパイシートを軽く伸ばす。
5. ワイングラスのフチで円形を8個くり抜く。
6. 円形の真ん中に(3)を大さじ1のせ、半分に折る。フチ部分を押さえ、折ってひだを作る。
7. カレーパンを焼く場合、金網をのせた天板に(6)を並べる。卵液を刷毛で塗り、きつね色になるまで15分焼く。
8. カレーパンを揚げる場合、加熱した油に(6)を入れ、5分揚げる。
9. 10分程冷ましたら、完成!
===
Curry Puffs 2 ways
For 8 servings
Ingredients:
1 tablespoon vegetable oil
1/2 medium white onion, diced
1 1/2 lb chicken breast(680 g), cubed
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons curry powder
1/2 teaspoon cayenne
2 medium russet potatoes, cooked and diced
1 cup frozen peas(150 g), cooked
1 cup frozen carrot(120 g), cooked
2 cups whole milk(480 mL)
all-purpose flour, for dusting
4 sheets puff pastry, thawed
1 egg, beated, if baking
Preparation:
1. Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
2. In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
3. Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
4. Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
5. Using a wine glass, cut out 8 circles from each pastry sheet.
6. Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
7. If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
8. If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
9.Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
![post-title](https://i.ytimg.com/vi/QqiANLOV_H0/hqdefault.jpg)
clean and press 在 Kazuya Sakoda Youtube 的精選貼文
On the Kazuya Sakoda YouTube channel,
Starting today, I am posting mainly information on how to eliminate back pain and stiff shoulders, how to improve posture, and how to eat, which are useful for your health.
▷ Today's theme
Eliminate neck-occipital pain! Stretch for 30 seconds!
▷Table of Contents
0:00 OP
0:34 Stretch commentary
3:24 Stretch commentary (reverse foot)
5:11 Summary
▷ Click here to subscribe
https://www.youtube.com/channel/UCQJ17IwkU2JNvY-85MNHwwQ?sub_confirmation=1
↑ ↑ ↑
You will receive a notification every time you press the bell mark.
▷Recommended related videos
Exercise to eliminate neck stiffness in 3 seconds. [English subs] Exercise to eliminate neck stiffness in 3 seconds.
https://youtu.be/1ZSKFKmLeWw
[Just press for 10 seconds] The strongest self-manipulative treatment to eliminate stiff neck and stiff shoulders! [English subs]
https://youtu.be/Y-QhX9fZbi0
Introducing a stretching method that fundamentally cures back stiffness and tension!
https://youtu.be/ksLVajbOePE
How to get rid of neck pain
https://youtu.be/tBbhJHiCN2w
Introducing a stretch that eliminates the straight neck in 1 minute!
https://youtu.be/pWaJZOetkz8
<Overseas related videos>
7 Stiff Shoulder Stretches & Exercises - Ask Doctor Jo
https://www.youtube.com/watch?v=TIvREhFgho0
Yoga for Neck and Shoulder Relief - Yoga With Adriene
https://www.youtube.com/watch?v=SedzswEwpPw
Understanding Shoulder Pain and How To Fix It
https://www.youtube.com/watch?v=B4UYaumLy90
How to Fix “Low Back” Pain (INSTANTLY!)
https://www.youtube.com/watch?v=DWmGArQBtFI
11 Best Lower Back Stretches For Pain & Stiffness
https://www.youtube.com/watch?v=CdCClhtKH2Q
▷Inquiry
Fujisawa Tsujido's Chronic Low Back Pain Specialized Manipulative Institute Wa -KAZU-
https://seitaiin-kazu.com
Click here for KTR accredited hospitals nationwide
https://kazu-ktr.com/instructor/
▷Profile
Seitaiin Kazu -KAZU- Director
Judo rehabilitation teacher, fascial yoga instructor, professional fasting meister
What is the healer Kazuya Sakoda?
https://youtu.be/oJGPuMqlb_Q
Fujisawa Tsujido's only "chronic low back pain" specialized manipulative clinic
"Ad hoc" back pain treatment quit with Sassa,
Don't you think "I really want to cure"?
Over the past 15 years, he has experienced treatment for back pain for more than 50,000 people.
Performing treatment for the "cause" of pain, not relieving the pain on the spot
Propose "fundamental improvement".
The cause of pain is not in the painful place! Under the motto, we are carrying out a back pain eradication luck operation battle all over Japan.
Relieving pain with treatment is a passing point.
The true treatment is to build a body that does not return pain.
Tips for improving back pain as a back pain buster,
We will actively inform you about self-care by fascial yoga and stretching to prevent recurrence.
http://seitaiin-kazu.com
General Incorporated Association Molecular Consistency Medicine Beauty and Food Education Association Shonan Central Branch Manager
Professional Fasting Meister
Ultimate health method "fasting"
We will guide you through mineral fasting (enzyme fasting) that you can practice more safely and with peace of mind based on molecular matching medicine.
I spend my time without any regular meals, but during that time I replenish the minimum amount of calories, minerals and vitamins needed from the fasting drink, so it is a feature that I can do it safely and reasonably.
If sleep is a rest for the "brain", fasting is a rest for the "internal organs" and a "cleaning of the body". Why don't you take this opportunity to take this opportunity to clean up the internal organs that have never been rested since you were born?
By being cleaned cleanly, you will be awakened from the inside.
From the charm of Fasting as an Expert Fasting Meister, we will give you tips for daily diet, improvement of constitution, and detoxification.
http://kazu-fasting.com
#Stretch #Stiff neck #Stiff shoulder #Kazuya Sakoda #Manipulative clinic #Neck #Occipital
![post-title](https://i.ytimg.com/vi/vGYK_ydl0h8/hqdefault.jpg)