關於 put upside down ，我們在網路上蒐集到這些相關的討論、資訊與評價

*** ห่านบินกลับหัวกลับหางได้ไง ***

เมื่อต้นปี ช่างภาพชาวดัตช์นาม วินเซนต์ คอร์เนลลิสเซน ไปถ่ายรูปสัตว์ป่าที่เมืองอาร์นเฮม วันนั้นอากาศไม่ดีนัก เมื่อเขาถ่ายภาพฝูงห่านแตกแถวด้วยแรงลม ก็พบว่าห่านป่าตัวหนึ่งที่หัวไปทาง ตัวพลิกไปทาง เหมือนมันคอหัก แต่ไม่ใช่ มันยังมีชีวิต สักพักมันก็หันมาบินในท่าปกติเหมือนไม่มีอะไรเกิดขึ้น

คอร์เนลลิสเซนคิดว่าถ้าเอาไปโชว์ใคร คงโดนบอกว่าเป็นภาพตัดต่อ แต่นักวิชาการได้ออกมาอธิบายว่า สิ่งที่ช่างภาพชาวดัตช์เห็นนั้นไม่ใช่เรื่องประหลาด เพียงแต่เกิดขึ้นไม่บ่อย ...ที่ห่านบินกลับหัวเพราะมัน “โต้ลม” (whiffling) ซึ่งเป็นความสามารถของนกบางจำพวก เช่น ห่าน, เป็ดสกูเตอร์ ฯลฯ ไว้สำหรับลดความสูงจากท้องฟ้าอย่างรวดเร็ว

โดยทั่วไป นกจะใช้วิถีบินซิกแซกทำความเร็วฝ่าลงพื้น แต่บางครั้งเมื่อต้องการลดระดับให้เร็วเป็นพิเศษ มันจะหมุนตัวไป 180 องศาจากระยะปกติ เอาขาชี้ฟ้า นำปีกหงายขึ้น ซึ่งทำให้แรงที่ช่วยยกให้นกบิน กลายเป็นกดมันลง พลิกกลับด้านตามตัวนกนั่นเอง ซึ่งพอเมื่อได้ระดับที่ต้องการแล้ว นกจะหมุนร่างกลับมาบินตามปกติ ทั้งนี้การลดความเร็วโดยฉับพลันอาจทำไปเพื่อหลบเลี่ยงนักล่า ไม่ให้ตัวเองตกเป็นเป้านิ่งด้วย

ขณะเดียวกัน ช่างภาพสัตว์ป่ารายอื่นมองว่า มันอาจจะเป็นนกรุ่นหนุ่มที่ชอบโชว์ท่ายาก เพราะเมื่อห่านหนุ่มบินคล่องแล้วมักมีพฤติกรรมชอบบินท่าแปลกๆ เช่นเดียวกับเด็กวัยรุ่นชอบทำอะไรเสี่ยงๆ นั่นเอง

::: อ้างอิง :::

- sciencefocus (ดอต) com/nature/can-birds-fly-upside-down/
- realtree (ดอต) com/the-duck-blog/whiffling-ducks-and-geese-put-on-a-twisting-show
- kjzz (ดอต) com/news/offbeat/goose-flying-upside-down-is-simply-showing-off-say-experts

No, it’s not easy.
Everything that’s worth having, isn’t.

I have been struggling with bloating since I was a kid and as I grow older, the issue is becoming more apparent and now each time after I eat, I feel really uncomfortable.

I’ve seen quite a number of gastro doctors and they all gave me similar advice; cut down on dairy and processed/oily food, refined sugar, alcohol, etc as these madderf*ckers are the contributing factors to my bloating problem.
They also told me to eat slower and to take smaller meals.

I never really listened to their tips and just did as I pleased, which most certainly had it’s consequences - me feeling extremely sluggish and unproductive when I consume certain foods.

I know eating tasty but unhealthy food can immediately put us in a better mood, but this instant gratification doesn’t serve me and my body in the long term.

So, I’ve decided to change up my meals to strike a more balanced diet which eliminates a big portion of foods that I really enjoy; desserts and beverages containing dairy.

To be honest, it’s a challenge. My body is currently fighting its own battle trying to adapt to this new pattern and I find myself feeling hungry and craving for sugary food!
Therefore, fruits are now my go to whenever I crave for something sweet!
The upside of this challenge is that, my stomach feels better and less bloated now so I hope to be consistent with this pattern!

I’m also on a journey to getting stronger and fitter through fitness!
A lot of people ask how I find motivation to exercise, especially on bad days.

Actually, all you need to do is to be stronger than your excuses! Make fitness a non-negotiable.
On lazy days, I force myself out of bed, change into my gym wear and blast my ‘Beast Mode’ playlist out loud! This usually does the trick for me!

As much as I try to commit to working out at least 5 times/week, I fail to adhere to it sometimes, but you know what, I never give up.
I just keep trying and trying.

Fitness is a lifelong commitment and I can assure you, only good things come out of it!
I want to be able to have the energy to continue to lead a healthy and active life even when I’m in my 60’s ✌🏾

#fitnessgirl

RESEPI BOMBOLINI

Bahan bahan
1/2 cawan susu segar / susu pekat manis tin (suam-suam kuku)
2 sb gula
1 sb yis
1sb baking powder
2 cawan tepung gandum
1/2 sk garam
1 sk esen vanila
1 biji telur
2 sb mentega (sejuk)

Cara-cara
1. Kacau gula dan yis di dalam susu segar/ tin suam dan biarkan sehingga yis kembang dan berbuih. Lebih kurang 15-20 minit.

2. Campurkan tepung, baking powder dengan garam, esen vanila dan telur. Pukul atau uli dengan tangan sehingga rata.

3. Masukkan susu tadi kedalam adunan tepung. Pukul atau uli sehingga sebati.

4. Masukkan mentega sejuk ke dalam adunan dan pukul lagi atau uli sehingga adunan tidak melekat di tangan.

5. Rehatkan adunan sehingga kembang 2 kali ganda lebih kurang 60 minit.

6. Setelah kembang, leperka. Adunan lebih kurang 1cm dan tekap bulat.

7. Biarkan doh kembang seketika.

8. Panaskan minyak dan goreng doh tadi sehingga garing. Minyak jangan terlalu panas kerana doh akan cepat rentung. Gunakan api sederhana kecil untuk menggoreng.

9. Terbalikkan doh setelah sebelahnya garing. Jangan terbalikkan banyak kali kerana ia akan menyerap minyak.

10. Angkat dan biarkan ia sejuk seketika.

11. Bila donut dah suam boleh golek golekkan atas gula castor dan cinnamon. Kemudian cucuk lubang dengan straw dan picit nutella dalam tu.

Siap.

Kredit: Nurah
.
BOMBOLINI RECIPE

Ingredients of material
1/2 cups of fresh milk / sweet condensed milk can (lukewarm nails)
2 sb of sugar
1 sb of yeast
1sb baking powder
2 cups of wheat flour
1/2 sk salt
1 sk vanilla essence
1 eggs
2 sb of butter (cold)

Ways of ways
1. Stir up sugar and yeast in fresh milk / warm cans and let the yeast grows and bubbly. About 15-20 minutes.

2. Mix flour, baking powder with salt, vanilla essence and egg. Hit or uli by hand to flat.

3. Put the milk into the flour mix. Hit or uli until it's mixed.

4. Put cold butter into the mix and hit again or again until the mix doesn't stick to the hand.

5. Rest the mix until it grows 2 times in about 60 minutes.

6. After flower, flat. The mix of about 1 cm and round tekap.

7. Let the dough grow for a while.

8. Heat up the oil and fry it until it's crispy. Don't be too hot because the oil will be charred quickly. Use a small simple fire to fry.

9. Reverse the doh after the side is crispy. Don't turn it upside down many times because it will absorb oil.

10. Lift up and let it cool for a while.

11. When the donut is warm you can put it on castor sugar and cinnamon. Then poke the hole with straws and pinch the nutella in there.

Ready.

Credit: Nurah
.Translated

娘が小学生の時にお友達のお家でおやつに出てきた大学芋。あまりのおいしさに娘みずからレシピを教えくださいとお願いして、メモして持ち帰ったレシピです。それ以来、パナソニック ビストロのグリル機能で作ったり、冷凍サツマイモで作ったりと、いろいろなやり方を経て作り続けている洋風大学芋。しみしみしたバターが効いていて食べ出したら止まらないおいしさです。芋好きの娘がイチオシのサツマイモメニューです。
*レシピ*
１．大きめのサツマイモ（450〜500g）1本を小さ目や長めの乱切りにし、10分ほど水に入れアク抜きをする。
２．フライパンにサラダ油 大さじ3を入れる。
３．（1）の水を切り、水気を拭き取りながら（2）に入れる。
４．蓋をし、火を付ける。ピチピチと音が鳴り出したら中火で10分ほど時々、上下を返しながら加熱する。我が家ではコンロに付いている160度の温度センサーをオンにして、7分弱加熱しました。
５．サツマイモに串がスッと通るようになったら、有塩バター 20g、砂糖 45g、醤油 15gを入れ煮詰め、からめる。
６．でけた。熱々がおいしいよ。

#大学芋 #食欲の秋 #簡単レシピ

Daigaku-imo that came out as a snack at a friend's house when my daughter was in elementary school. It was so delicious that my daughter asked her friend's mother to share the recipe with her, and she wrote it down and brought it home. Since then, I have been making it in various ways, such as using the grill function of the Panasonic Bistro and using frozen sweet potatoes. I have been making it in various ways since then, including using the grill function of the Panasonic Bistro and using frozen sweet potatoes. My daughter, who loves sweet potatoes, highly recommends this sweet potato dish.

*Recipe*
1.Cut a large sweet potato (450-500g) into small or long chunks and soak in water for about 10 minutes to remove the lye.
2.Put 3 tablespoons of vegetable oil in a frying pan.
3.Drain the water from (1) and put it in (2) while wiping off the water.
4.Put the lid on and turn on the heat. When you hear a buzzing sound, heat it on medium heat for about 10 minutes, turning it upside down from time to time. In our case, we turned on the 160 ℃ temperature sensor on the stove and cooked for less than 7 minutes.
5.When a skewer goes through the sweet potato easily, add 20g of salted butter, 45g of sugar, and 15g of soy sauce ,boil down and entangle.
6.It's done. It's delicious to eat hot.

Creamy Tasty yet Delicious!!!
Beautiful drape is just like a dress 👗
So called Tornado Omurice 🌪
It can be this simple. See it for yourself 😉

Please use Kagome Tomato Ketchup for the perfect result.
https://amzn.to/3vvk7cj

---------------------------------
Easy Tornado Omurice (Dress De Omelette Rice with Demi-Glace Sauce)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
4 eggs
320g (11oz.) cooked rice
150g (5.2oz.) chicken
100g (3.5oz.) onion
4 tbsp. tomato ketchup
salt and pepper
Sauce
* 150g (5.2oz.) demi-glace sauce
* 2 tbsp. tomato ketchup
* 50ml milk
* 50ml water
corn starch
milk
cooking oil
butter
parsley flakes

Directions:
1. In a small pot, put demi-glace sauce. Add water and milk little by little and mix well. Mix in tomato ketchup and cook on low for 3~4 minutes.
2. Dice the chicken and season with salt and pepper. Dice the onion as well. You can add more vegetables if you like.
3. Heat 1 tsp. of cooking oil in a frying pan and cook the chicken and onion until heated. Mix in rice and ketchup, then season with salt and pepper. Put one serving in a small rice bowl then flip it upside down onto a plate.
4. To make one serving of tornado omelette, crack two eggs in a bowl. Dissolve 1 tsp. of starch with 2 tsp. of milk. then add it into the egg. Add salt and pepper, then mix well.
5. In a frying pan, heat 1 tsp. of cooking oil. When the oil is hot enough (put a bit of egg to check) add 1 tsp. of butter. Turn the heat down to low, then add the egg mixture. Wait for 10 seconds, when the edges begin to appear solid, pinch with chopsticks and twist by moving the frying pan until you see a nice drape. You don't need to move too much, just stop when you see a nice drape.
6. Slide it on top of the chicken rice. Put the sauce around the Omurice. Garnish with parsley flakes to finish.

↓レシピ（日本語）
https://cooklabo.blogspot.com/2021/06/Tornado-Omurice.html
---------------------------------

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家で簡単に作れるサーモンの燻製マリネのレシピをご紹介します！
鍋にチップを入れて煙が出たら、すぐにグラスをかぶせて煙をためることが大切なポイントです。
今回はサーモンを使って中華風にマリネしましたが、お好きなお刺身でも美味しくできますよ♪
かなり煙が出るので、必ず換気をして調理してくださいね。
とっても美味しいのでぜひ、作ってみてください！

サーモンの燻製中華マリネ
2人分

材料：
サーモン（刺身）100g
紫玉ねぎ（みじん切り）大さじ1
大葉　4枚
Aおろしにんにく　少々
Aごま油　大さじ1
Aしょうゆ　小さじ1/2
Aレモン汁　小さじ1/4
A砂糖　1つまみ
A塩　1つまみ

糸唐辛子（お好みで）適量
燻製チップ（リンゴなど）大さじ1

作り方：
1.ボウルにA、紫玉ねぎ入れて混ぜ、サーモンを加えて和えたら、お皿に大葉を敷き、サーモンをこんもりと盛る。

2.ステンレスの鍋にアルミホイルをしき、燻製チップをのせ、蓋をして強火で3分加熱する。蓋を開け、燻製チップにワイングラスをかざし、1分くらい煙をグラスの中にためる。

3.1にグラスをかぶせ、2分瞬間燻製する。グラスをはずして糸唐辛子をのせて完成！

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Asian Marinated Salmon with Applewood Smoke
Servings: 2

INGREDIENTS
100g salmon sashimi
1 tablespoon chopped red onions
4 perilla leaves (aka shiso)

A
Some grated garlic
1 tablespoon sesame oil
1/2 teaspoon soy sauce
1/4 lemon juice
A pinch of sugar
A pinch of salt

Some chili threads
1 tablespoon (apple wood) smoking chips


PREPARATION
1. Mix all A ingredients and chopped red onions in a bowl. Add salmon and combine. Place shiso leaves on a plate and put salmon on them.

2. Place a foil on the bottom of a stainless pot. Place smoking chips on the foil. Heat the pot over high heat for about 3 minutes with a lid on. Open the lid. Using a wine glass, keep the smoke in it.

3. Put the wine glass upside down on the plate (1). Let it sit for 2 minutes to smoke the salmon. Remove the wine glass. Top with chili threads.

4. Enjoy!

#TastyJapan

#レシピ

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