The Smoothie Diet is a sustainable, healthy eating plan that allows you to lose weight over 21 days, and gives you the option of either continuing on afterward or returning to all solid meals.
It is MADE for busy people. And you don’t have to give up food.
A vegetable oil is a triglyceride extracted from a plant. The term “vegetable oil” can be narrowly defined as referring only to plant oils that are liquid at room temperature, or broadly defined without regard to a substance’s state of matter at a given temperature. For this reason, vegetable oils that are solid at room temperature are sometimes called vegetable fats. In contrast to these triglycerides, vegetable waxes lack glycerin in their structure. Although many plant parts may yield oil, in commercial practice, oil is extracted primarily from seeds.
On food packaging, the term “vegetable oil” is often used in ingredients lists instead of specifying the exact plant being used, especially when the oil used is less desirable to the consumer or if a mix is used.
Oils extracted from plants have been used since ancient times and in many cultures. As an example, in a 4,000-year-old kitchen unearthed in Indiana’s Charlestown State Park, archaeologist Bob McCullough of Indiana University-Purdue University Fort Wayne found evidence that natives used large slabs of rock to crush hickory nuts, then boiled them in water to extract the oil. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel and Palestine.
Cooking oil ATM dispenser working at a site in Nakuru Kenya.
www.swift.ke
0786991999 Video Rating: / 5
Made on order
Has a 13 month warranty
Comes with warmers that ensure the oil is always in liquid state and doesn’t block the system
Has a password protected system that can store sale records
It is calibrated accordng to your selling price
delivery is free if your within a 200km radius
comes in various capacities; 50,100,150 and 200 liters
0717 263 774
https://herritechventures.co.ke/
https://www.facebook.com/herritechventures/ Video Rating: / 5
Managing Kid’s Cooking Activities. Part of the series: Fun Recipes for Cooking with Kids. Teach while you cook! Learn how to help your kids learn while cooking in this free video clip about easy kid recipes. Video Rating: / 5
Rutgers’ youngest students are getting a taste of what it’s like to cook at a new teaching kitchen specifically designed for preschoolers. The new facility is designed to help children embrace healthy eating at a young age. Watch and see some cute chefs in action.
First 100 viewers will get three meals off their Blue Apron order free! Click here: blueapron.com/HH
Quick and Simple ways to save money on groceries, make your food last longer and even how to make simple snacks on a budget!
Thanks to Blue Apron for supporting us!
We will cover the following:
1. How to buy groceries that last longer
2. Vacuum Sealing
3. Saving Money on Chicken
4. Spend Less at the Grocery Store
5. How to store vegetables to make them last longer
6. How to make Taco Shells (DIY Taco Shells)
7. DIY Cheese Sticks!
8. Checking if fruits are ripe
How to use oil refining machine?
mini capacity cooking oil refinery machine mainly applied some small oil workshops or home use.
https://goo.gl/RfJQzQ
https://www.alibaba.com/product-detail/Small-scale-edible-oil-refining-machine_60260462375.html?spm=a2747.manage.0.0.402c71d2Y9f2Ws Video Rating: / 5
★ NOTICE: A new version of this video has been uploaded with a new voice and clearer sentences.
If you want to watch [NEW] Cooking for Parents, click on the link down below!
[NEW] Cooking for Parents: https://goo.gl/VkXwDz
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— Title: Cooking for parents —
Tom: Oh no! What happened in this kitchen! What are you doing Anne?
Anne: Shhhh. Tom. I’m preparing a surprise for mom and dad.
Tom: Hmmmm.. Anyways, what are you making?
Anne: I’m making tomato pasta.
Tom: Wow, how do you make it?
Anne: First, boil water in a pot, and put pasta noddles in it.
Tom: Here! Here is your pasta noodles.
Anne: Oh.. Tom…
Tom: Oh. I’m so sorry. Let me clean it up.
Anne: Phew… What’s next? Oh, I need to slice mushrooms, onions, and broccolis into small pieces.
Tom: Oh, Anne you should be careful with the knife~
Anne: Thanks for your concern, but I can’t focus on it if you keep walking around in the kitchen. Please stop!
Tom: Freeeze!
Anne; Thank you so much. Now, I need to stir-fry vegetables.
Tom: Anne, until when do I have to be like this?
Anne: Until the end of this cooking
Tom: Phew…
Anne: Tom~ Don’t move~
Anne: And, sprinkle some salts and peppers on the sauce. Mmmmm. It’s sweet, so delicious!
Tom: Anne, is there anything I can help?
Anne: Never. So now, pour noodles, vegetables and sauce in a frypan and stir it.
Tom: Let me add the parsleys! Tada~ It’s done!
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↓ More below ↓
Ever wonder why we cook our food? We do it because it tastes good, of course, and because our customs and traditions are built around it. But we also cook our food for some basic biological reasons, because of evolution. Some scientists think that figuring out how to cook actually MADE us human!
If conversation gets a little dry around your holiday table, now you’ll have some awesome science to share with everyone!
Richard Wrangham – “Catching Fire: How Cooking Made Us Human” http://amzn.to/1cg5flN
“The Raw and the Stolen” (PDF) – Richard Wrangham et al. http://bit.ly/JTLYfe
(that one has some of the counterarguments, too)
Greg Laden’s summary: http://bit.ly/1dx46oc
Cooked Foods Needed for Early Human Brain: http://bit.ly/1l8bqJE
Man Entered the Kitchen 1.9 Million Years Ago: http://bit.ly/1c1vcB5
What made us human: http://bit.ly/19lp4cU and http://www.epjournal.net/wp-content/uploads/EP08340342.pdf
The story might not be quite so simple, though: http://blogs.plos.org/neuroanthropology/2010/10/28/food-for-thought-cooking-in-human-evolution/
Joe Hanson – Host
Joe Nicolosi – Director
Amanda Fox – Producer, Spotzen IncKatie Graham – Director of Photography
John Knudsen – Gaffer
Isaac Hammons – Audio Recordist
Stephen Bohls, Editor, Kino-Eye POST
Christopher Chiles, Motion Graphics
Kate Eads – Production Manager
Intro music – Victor Herbert Orchestra, “Chinese Dance of the Mirillitons from the Nutcracker 1913”
Body music – Podington Bear’s “AlgoRhythmNatural”
Special thanks to Thinkery Austin
Produced by PBS Digital Studios: http://www.youtube.com/user/pbsdigitalstudios
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The ability to make and use fire has fundamentally changed the arc of our evolution. The bodies we have today were, in many ways, shaped by that time when we first tamed fire.
Produced in collaboration with PBS Digital Studios: http://youtube.com/pbsdigitalstudios
Super special thanks to the following Patreon patrons for helping make Eons possible:
Katie Fichtner, Anthony Callaghan, Robert Amling, Po Foon Kwong, Larry Wilson, Merri Snaidman, Renzo Caimi Ordenes, John Vanek, Neil H. Gray, Marilyn Wolmart, Esmeralda Rupp-Spangle, Gregory Donovan, Ehit Dinesh Agarwal, الخليفي سلطان, Gabriel Cortez, Marcus Lejon, Robert Arévalo, Robert Hill, Kelby Reid, Todd Dittman, Betsy Radley, PS, Philip Slingerland, Jose Garcia, Eric Vonk, Tony Wamsley, Henrik Peteri, Jonathan Wright, Jon Monteiro, James Bording, Brad Nicholls, Miles Chaston, Michael McClellan, Jeff Graham, Maria Humphrey, Nathan Paskett, Connor Jensen, Daisuke Goto, Hubert Rady, Gregory Kintz, Tyson Cleary, Chandler Bass, Maly Lor, Joao Ascensao, Tsee Lee, Sarah Fritts, Ron Harvey Jr, Jacob Gerke, Alex Yan
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References:
http://humanorigins.si.edu/evidence/human-fossils/species/homo-erectus
http://humanorigins.si.edu/evidence/human-fossils/species/homo-heidelbergensis
Alperson-Afil, N. (2008). Continual fire-making by hominins at Gesher Benot Ya ‘aqov, Israel. Quaternary Science Reviews, 27(17-18), 1733-1739.
Barkai, R., Rosell, J., Blasco, R., & Gopher, A. (2017). Fire for a reason: Barbecue at middle Pleistocene Qesem cave, Israel. Current Anthropology, 58(S16), S314-S328.
Berna, F., Goldberg, P., Horwitz, L. K., Brink, J., Holt, S., Bamford, M., & Chazan, M. (2012). Microstratigraphic evidence of in situ fire in the Acheulean strata of Wonderwerk Cave, Northern Cape province, South Africa. Proceedings of the National Academy of Sciences, 109(20), E1215-E1220.
Blain, H. A., Agustí, J., Lordkipanidze, D., Rook, L., & Delfino, M. (2014). Paleoclimatic and paleoenvironmental context of the Early Pleistocene hominins from Dmanisi (Georgia, Lesser Caucasus) inferred from the herpetofaunal assemblage. Quaternary science reviews, 105, 136-150.
Carmody, R. N., & Wrangham, R. W. (2009). The energetic significance of cooking. Journal of Human Evolution, 57(4), 379-391.
Clark, J. D., & Harris, J. W. (1985). Fire and its roles in early hominid lifeways. African Archaeological Review, 3(1), 3-27.
Gowlett, J. A. (2016). The discovery of fire by humans: a long and convoluted process. Philosophical Transactions of the Royal Society B: Biological Sciences, 371(1696), 20150164.
Gowlett, J. A., & Wrangham, R. W. (2013). Earliest fire in Africa: towards the convergence of archaeological evidence and the cooking hypothesis. Azania: Archaeological Research in Africa, 48(1), 5-30.
Hlubik, S., Berna, F., Feibel, C., Braun, D., & Harris, J. W. (2017). Researching the nature of fire at 1.5 Mya on the site of FxJj20 AB, Koobi Fora, Kenya, using high-resolution spatial analysis and FTIR spectrometry. Current Anthropology, 58(S16), S243-S257.
MacDonald, K. (2017). The use of fire and human distribution. Temperature, 4(2), 153-165.
Pruetz, J. D., & LaDuke, T. C. (2010). Brief communication: Reaction to fire by savanna chimpanzees (Pan troglodytes verus) at Fongoli, Senegal: Conceptualization of “fire behavior” and the case for a chimpanzee model. American Journal of Physical Anthropology: The Official Publication of the American Association of Physical Anthropologists, 141(4), 646-650.
Roebroeks, W., & Villa, P. (2011). On the earliest evidence for habitual use of fire in Europe. Proceedings of the National Academy of Sciences, 108(13), 5209-5214.
Zink, K. D., & Lieberman, D. E. (2016). Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans. Nature, 531(7595), 500.
