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.
Please be advised that like certain shellfish, some people may be unable to safely consume insects due to dietary allergies.
Take a deep breath and come prepared with an open mind because today Joseph Yoon from Brooklyn Bugs is teaching us how to eat (almost) every edible insect there is. Now, we know what you’re thinking – aren’t tarantulas and scorpions arachnids, not insects? Also, why are you doing this Epicurious? First, yes but come on. And second – trust us. A vital and ecologically important world of food can be yours to enjoy with just a little guidance.
—
0:00 Introduction
1:06 Crickets
2:16 Black Ants
3:06 Scorpions
4:12 Bamboo Worms
5:04 June Bugs
5:49 Locusts
6:53 Palm Weevils
7:36 Tarantula
8:58 Cicadas
10:28 Mealworms
11:19 Termites
12:24 Silkworms
13:13 Japanese Wasps
14:36 Weaver Ants
15:24 Tobacco Hornworm
16:16 Mopane Worms
17:06 Black Soldier Fly
18:05 Water Bugs
19:20 Gusano Worm
20:28 Cricket Whiskey Hopper Cocktail
—
Director: Rusty Ward
Editors: Eric Bigman, Boris Khaykin, Justin Symonds
Director of Photography: Brad Wickham
Producer: Tommy Werner
Assistant Producer: Dimitri Lazarashvili
Culinary Producer: Mallary Santucci, Kelly Janke
Culinary Assistant: Jessica Do, Kim Klatzkin, Leslie Raney,
Camera Operator: Lauren Pruitt
Audio: Mike Guggino
PA: Brandon Guillebeaux
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Epicurious Video Team
Jonathan Wise
Maria Paz Mendez Hodes
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
June Kim
Holly Patton
Myra Rivera
Billy Keenly
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How To Eat Every Insect | Method Mastery | Epicurious Video Rating: / 5
This video explains about which state is actually the LPG is whether a liquid or a gas. This video also explains why LPG is converted in to liquid and transported even though the generation and end use is in gaseous or vapor state.
What makes toasted bread and roasted coffee smell so good? It’s a chemical reaction called the Maillard Reaction. Dr. Kiki explains the science behind the feel-good smell on this episode of Food Science
Learn why and how to salt vegetables to draw out excess moisture. Video Rating: / 5
🔥GET 250 OF MY BEST TEMPLATES HERE► https://bit.ly/250WKBK-Desc
📢GET YOUR FEATURE ADDED ON PATREON ► https://bit.ly/PatreonDesc
👉SELL YOUR OWN EXCEL-BASED SOFTWARE► http://bit.ly/MentorProgram_YTDesc
👨💼JOIN MY INCREDIBLE DASHBOARD MASTERCLASS HERE► http://bit.ly/Dashboard_YTDesc
📣LEARN VBA FROM THE GROUND UP ► https://bit.ly/VBACourse_Discount
In this week’s training, I will show you how to create your own application to manage recipe’s in Excel
JOIN OUR COMMUNITY:
►Facebook Group: http://bit.ly/groupexcel
►Facebook Fan Page: https://bit.ly/EFF_FanPage
Follow me on my Social Media Accounts:
🐦Twitter: https://twitter.com/Excel4Freelance
🌏Website: https://www.ExcelForFreelancers.com
🔗LinkedIn: https://www.linkedin.com/in/excelforfreelancers/
👤Facebook: https://www.facebook.com/ExcelForFreelancers/
📸 Instagram: https://www.instagram.com/excelforfreelancers/
🎥Rumble: https://rumble.com/c/ExcelForFreelancers
👤Locals: https://locals.com/member/ExcelFreelancers
✉Telegram: https://t.me/ExcelForFreelancers
📲Gab: https://gab.com/ExcelForFreelancers
About Us:
I help Microsoft Excel enthusiasts turn their passion into profits so they can earn passive income using their skills without having to trade time for money.
I love making these videos for you each and every week. A great way of supporting Excel For Freelancers to keep these training free each and every week is by supporting us through one of the amazing products offered that will help you skyrocket your Excel Skills and reach your dreams.
Get Alerted IMMEDIATELY with new Free Training Videos & Workbook by subscribing here:
👉 https://www.youtube.com/c/ExcelForFreelancers/
New Training Video Uploaded every Tuesday!
Thank you very much for your continued support,
Randy Austin
SUPPORT us on PATREON: https://www.patreon.com/twocentspbsds
SUBSCRIBE to Two Cents! https://goo.gl/jQ857H
Restaurants are getting more and more expensive, yet Americans are eating out more often. How much damage is this doing to your long-term financial goals?
Two Cents on FB: https://www.facebook.com/TwoCentsPBS
Two Cents on Twitter: @twocentspbs
Email us: twocentspbs@gmail.com
—
Two Cents was created by Katie Graham, Andrew Matthews, Philip Olson CFP® and Julia Lorenz-Olson and is brought to you by PBS Digital Studios. We love dropping some knowledge on all things personal finance and helping you make better money decisions.
Two Cents is hosted by Philip Olson, CFP® and Julia Lorenz-Olson
Directors: Katie Graham & Andrew Matthews
Written by: Andrew Matthews
Executive Producer: Amanda Fox
Produced by: Katie Graham
Edited & Animated by: Andrew Matthews
Images by: Shutterstock
Music by: APM
For further topics related to petroleum engineering, visit our website:
Website: https://production-technology.org
LinkedIn: https://www.linkedin.com/in/production-technology/
Facebook: https://www.facebook.com/Productiontechnology/
Are you looking where you can invest some money and realize a great income with minimum supervision? Here is a proven venture. COOKING OIL ATM and MILK ATM
Cooking oil ATM, has the ultimate capability to dispense accurate volumes of cooking oil both efficiently and effectively.
Milk ATM has never been this accurate, the special food grade diaphragm pump enables you to dispense super accurate volumes of milk.
-Both are portable,
-Cheap to maintain,
-Capacity 100Litres
-Affordable,
-Accurate and Precise
-Comes with 2years warranty. Video Rating: / 5
Morden ATM machines goes 95k free delivery order via 0716146530
#ATM_MACHINE
#SUBSCRIBE
You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.
Hosted by: Olivia Gordon
———-
Need your own SciShow apron?: https://store.dftba.com/products/scishow-apron
Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow
———-
Dooblydoo thanks go to the following Patreon supporters — we couldn’t make SciShow without them! Shout out to James Harshaw, Kevin Bealer, Mark Terrio-Cameron, Patrick Merrithew, Accalia Elementia, Charles Southerland, Fatima Iqbal, Benny, Kyle Anderson, Tim Curwick, Will and Sonja Marple, Philippe von Bergen, Bryce Daifuku, Chris Peters, Kathy Philip, Patrick D. Ashmore, Charles George, Bader AlGhamdi.
———-
Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow
———-
Looking for SciShow elsewhere on the internet?
Facebook: http://www.facebook.com/scishow
Twitter: http://www.twitter.com/scishow
Tumblr: http://scishow.tumblr.com
Instagram: http://instagram.com/thescishow
———-
Sources:
General:
http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Science%20books/batch1/Marcel%20Dekker,.Food%20Chemistry,%203rd%20Edition..pdf (frying starts at page 292) Fair Food: The Science of Deep-Frying
http://www.npr.org/sections/thesalt/2016/03/24/470396393/fry-and-fry-again-the-science-secrets-to-the-double-fry
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
http://www.huffingtonpost.com/amanda-greene/back-to-basics-the-scienc_b_3276776.html
http://www.finecooking.com/item/48328/the-science-of-frying
http://www.encyclopedia.com/topic/Frying.aspx
Images: https://commons.wikimedia.org/wiki/File:Deep_Fried_Oreo.JPG
Deep Fryer: https://commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: https://commons.wikimedia.org/wiki/File:Deep_frying_chicken_upper_wing.JPG
Donuts: https://commons.wikimedia.org/wiki/File:Jack%27s_Donuts.jpg
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
#cooking #chemistry #physics #kitchen
Want a SciShow apron of your own?:
https://store.dftba.com/products/scishow-apron
Hosted by: Michael Aranda
———-
Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow
———-
Dooblydoo thanks go to the following Patreon supporters — we couldn’t make SciShow without them! Shout out to James Harshaw, Kevin Bealer, Mark Terrio-Cameron, Patrick Merrithew, Accalia Elementia, Charles Southerland, Fatima Iqbal, Benny, Kyle Anderson, Tim Curwick, Will and Sonja Marple, Philippe von Bergen, Bryce Daifuku, Chris Peters, Kathy Philip, Patrick D. Ashmore, Charles George, Bader AlGhamdi.
———-
Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow
———-
Looking for SciShow elsewhere on the internet?
Facebook: http://www.facebook.com/scishow
Twitter: http://www.twitter.com/scishow
Tumblr: http://scishow.tumblr.com
Instagram: http://instagram.com/thescishow
———-
Sources:
http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/
http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
http://www.scientificamerican.com/article/cryogenic-cooking/
http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
http://www.scientificamerican.com/article/the-science-of-sous-vide/ The Science of Sous Vide
http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html The Science of Cotton Candy
http://www.portageinc.com/community/pp/cottoncandy.aspx
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/ Video Rating: / 5
![How To Create Your Own Recipe Manager Application In Excel [Masterclass + Free Download]](https://i.ytimg.com/vi/M1uN88Ik4ho/default.jpg)
