hello its kinoshita yuka
today
Jaaan
i bought 104 of Gindako's takoyaki
and the limited edtions of this time are...
- Aojiso Grated Daikon Ponzu Sauce - Aojiso oroshi ponzu
Yuzu with Grated Daikon Ponzu Sauce - Yuzu-Pon oroshi ponzu
it's so rare and luxury
itadakimasu
let's start first with the traditional takoyaki
it's with a sauce
there is 8 balls in the box
i bought 2 boxes from each one except for Aojiso oroshi ponzu
i bought 3 boxes of Aojiso oroshi ponzu
it's a mayonnaise sauce
looks so tasty
mmmmm
the outside is crispy and the inside is so soft
there is plenty of Bonito and Aojiso and this is so tasty
it's so hot for the inside
this soft texture hide a really tasty piece of octopus
next, the new Yuzu-Pon oroshi ponzu
Grated Daikon with Ponzu
there is plenty of green onion and minced yuzu as well
mmmmm
the ponzu sauce is so rich with the yuzu flavor
and it's so good that there is a lot of green onion
and it's good looking
mmmm
the taste of the yuzu is so refreshing
next, cheese mentaiko
mmmm
mentaiko sauce goes so well with cheese in really tasty way
and i like it a lot
next, green onion takoyaki
and i'll soak it in the ponzu sauce
there is plenty of green onion
ah, it's not Grated Daikon Ponzu...
it's Grated Daikon Tentsuyu
this sweet sauce goes so well with the crispy takoyaki
next, the new limited Aojiso oroshi ponzu
with the Aojiso and Grated Daikon
topped with plenty of aojiso
mmmmmmmmm
the taste of the aojiso is so refreshing
and the sauce is so refreshing as well
mmmmm
soaking all this plenty of Grated Daikon and Aojiso in the sauce and eat it with the takoyaki
that's why we need to use a lot of this aojiso sauce
the last one, teriyaki & egg
gindako's takoyaki is so huge, isn't it ?
mmmmmm
teriyaki sauce is sweet...
and the egg is so thick
and the mayonnaise goes so well with it, and this is yummy
the last box
the last bite, the 104th ball, itadakimasu
mmmmm
gochisousamadeshita
the 104 balls of gindaco takoyaki was so tasty
and both the new limited edition was so unique and rare
and tasty as well
and the The usual menu items was so delicious as usual
it's always crispy from the outside and soft and tasty in the inside
and because it was so tasty, why you don't try this as well ?
And as always thank you for watching
if there's anything You want me to do or eat ...
please tell me in the comments Section below
if you like this video please hit the like and Subscribe buttons
bye bye
all rights reserved. copyright © 2018 Kinoshita Yuka
For more infomation >> 【MUKBANG】 Gindaco's Limited Luxury Grated Daikon Ponzu & Yuzu Takoyaki! 104Balls 4.5Kg 8500kcal[CC] - Duration: 5:18.-------------------------------------------
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Chroniques du ciel. Level lance sa liaison Orly-Montréal - Duration: 3:17.
A l'heure où Air France cherche toujours son futur PDG, espérons-le, un professionnel secteur, on attend une décision dans les jours à venir, Level, la low cost long courrier de IAG, la maison mère de British Airways et d'Iberia tisse sa toile à Orly
La semaine prochaine Level inaugurera sa première route vers Montréal Puis la compagnie proposera des vols vers Fort-de-France, Pointe-à-Pitre, et New York à des prix d'appels - sans aucune prestation à bord - d'une centaine d'euros l'aller simple
Alors certes, seuls quelques billets seront proposés à ces tarifs, mais cette arrivée à Paris de Level risque de déstabiliser encore un peu plus des compagnies à la santé plus ou moins fragile : Corsair, qui est à vendre, mais aussi XL Airways, Air Caraïbes, French Blue et bien sûr Air France dans une moindre mesure
D'autant que Level ne part pas de zéro. A Orly, la compagnie low cost long courrier a repris les 170 salariés, les créneaux horaires, le certificat de transport aérien et la clientèle d'Openskies, la filiale de British Airways, jusqu'à présent spécialisée dans la desserte de New York
Des taux de remplissage de 100% au départ de Barcelone De plus, Level entend bien s'appuyer sur l'importante présence à Orly, de Vueling, la low cost moyen-courrier du groupe pour son trafic en correspondance
Et il a sans doute des raisons d'y croire, puisque Level, lancée, il y a tout juste un an, affiche des taux de remplissage de 100% au départ de Barcelone
Ajoutons qu'IAG est aujourd'hui le transporteur aérien européen dégageant le plus gros profit en valeur absolue
Pour Willie Walsh, Level est la réponse au développement très rapide de la low cost Norwegian, qui, ces derniers temps, a multiplié les ouvertures de lignes transatlantiques
Et pas question, ajoute le patron de IAG, de lancer des vols au départ du hub de British Airways, à Londres Heathrow, en raison des taxes beaucoup trop élevées, qui ne permettraient pas de proposer des billets bon marché
Une stratégie donc totalement différente du modèle hybride proposé par Air France et sa filiale Joon
Willie Walsh se dit sceptique, comme d'ailleurs, bon nombre de professionnels du secteur
Sujets associésMétiersVacancesRestauration, hôtellerie, sports, loisirsAéronautiqueAir FranceIndustrieRoyaume-UniChroniques du cielEco / ConsoMondeDécouverteEmploiTransports
-------------------------------------------
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What's The Fastest Tyre Pressure For A Road Bike? | GCN Does Science - Duration: 10:39.
- I used to think that higher tire pressure
is always faster, in fact, when I started cycling,
the only limits for me on my tire pressure
were how much weight I could bring to bear on a track pump,
and the safe limit printed on the tire wall.
Then I crashed a few times on corners in the wet,
and I realized that wasn't so smart.
But this video isn't about the risk of slipping out
or, indeed, puncture resistance, no.
We are gonna do a little experiment to see
what tire pressure is fastest on rough ground.
(bouncy music)
Lab tests do actually show that for a smooth surface,
higher tire pressure does result
in lower rolling resistance than low pressure.
But the emphasis there is on smooth surface.
Not many roads are actually totally smooth,
and on a rough road, every little bump
causes vertical movement of the bike
and the rider, which is a waste of energy.
Now consider a slightly softer tire.
That allows for some damping of the road roughness
and reduces the vertical movement of rider and bike,
makes you more efficient, brilliant.
But if we take that too far, for example,
if we go right down to one bar,
well, then you have a really soft,
sloppy tire that is definitely not quick.
So clearly there is an optimum somewhere,
and we want to try and find it.
(energetic music)
So here we have one rough, 400 meter section of road,
one bike, one power, one position,
seven different tire pressures.
I'm gonna start here and finish here,
and see which one is quickest.
(energetic music)
Now the scientific measurement of road roughness
is known as the IRI or International Roughness Index.
I wanted to quantify the road roughness for our test,
but apparently you need lasers mounted
underneath a car, and they told me
that the GCN budget wouldn't stretch to that.
So I'm just gonna quantify is as pretty darn rough.
(energetic beat music)
This is run one at 8.2 bar.
(energetic beat music)
(active music)
So one important lesson from this experiment
is that if you want to test your tire pressure
on a rough section of road, don't choose a piece of road
that gets repaired halfway through your experiment.
(active music)
Now to the results.
Well, I did see a slight decrease in time taken
for the test run with decreasing tire pressure,
i.e. lower tire pressure was actually a little bit faster.
However, there was quite a lot of scatter in the results.
And like I say, that if I did this experiment again,
I would choose a section of road,
maybe a bit longer and with a few less potholes
because I'm not sure about the consistency of my testing.
However, what I can say, is that the lower tire pressure
felt so much more comfortable on the rough road,
and I really felt like I was pedaling far more smoothly
because I wasn't bouncing up and down as much.
I'd like to emphasize that tire pressure
does depend on your body weight and the road conditions.
For example, I weigh 50 kilos, and my bike is pretty light,
so I don't need a huge amount of pressure
to resist snakebite punctures.
If you're heavier, you will need
a little more air in your tires.
(upbeat music)
Now I have to say that experiment was not
the finest I've ever designed.
And quite apart from the fact that we didn't
do enough test runs at each tire pressure
for the results to be reliable,
I'd say that the course I chose was both
too short to keep a consistent power,
and the time measured too short
to draw any reliable conclusions from.
But, I think the point still stands,
with tires, harder does not always mean faster.
So let's take a look at why.
Well, faster means lower rolling resistance.
What is rolling resistance?
(upbeat music)
Let us look at what contributes to the loss
of energy in a rotating wheel.
Try to draw a circle.
That's okay actually, for a circle.
Anyway, the main contributions to loss
of energy are: aerodynamic drag,
the weight of the tire,
flexing in the tire, and the road roughness.
Now the design and construction of the tire
have a major effect on three of these,
so the aerodynamic drag mostly depends
on the diameter of the wheel and the width
of the rim and the tire itself.
Now weight obviously varies a lot
between different kinds of tire,
and the thickness and stiffness of the tire wall
are what affects how much it flexes.
So there are big differences in rolling resistance
between brands and models of tires.
But we're not comparing different tires here,
all we want to look at is a standard tire, x,
and changing the air pressure.
So that means we can ignore the aerodynamic drag
because frankly, the difference in diameter
of the tire at different pressures is negligible.
And we're also not looking at changes in weight.
What does that leave?
It leaves tire flex and road roughness.
(upbeat music)
So let's look at tire flex first.
Now as a wheel rolls along,
the section of tire that's in contact
with the road is compressed.
That compression of the tire makes the side wall bulge out.
This bulging of the tire dissipates energy
as waste heat in the material of the tire.
And the lower your tire pressure,
the more the compression of the tire, the more the bulging,
the more the flex, the more the loss of energy.
So, higher pressure means you go faster, right?
(upbeat music)
Well not necessarily because of the road roughness.
Now when your tire hits a bump, even a tiny, tiny bump
like a piece of gravel in the tarmac,
that exerts a resistive force on the wheel.
Let's look at the force vector and break it down.
This is a close-up of our wheel rolling forward.
And we're gonna look at the bit really close
to the road, so the road
and real close-up of our wheel and tire.
Now in reality, we've got some compression
of the tire here, as we know,
and we've got a little bump here.
So the wheel is going this way, rotating this way,
and this little bump here, the force it exerts
on the tire is at a normal angle
to the tire obviously, so 90 degrees to the tire.
Now as you can see, the force that this bump,
let's call it a pebble, exerts on the wheel
is not just vertical, it's actually
at an angle to the vertical here.
And that angle depends on both the size
of your wheel and the size of the pebble,
so the bigger the pebble, the bigger that angle.
And the smaller your wheel, the bigger that angle,
which is why in mountain biking,
people often now use 29 inch wheels
because the obstacles exert less of a backwards force.
So let's break this force down.
So the vertical component of this force vector,
this bit here, the vertical bit,
that's what you feel as uncomfortable jolting on your bike.
The vertical up and down movement,
and, well, it makes you uncomfortable.
And that might well be slower because
when you're uncomfortable, it's harder to pedal.
I mean if you can imagine riding on bare rims
or a solid metal wheel, it'd be really hard
to pedal just because of the jolting.
But it's the horizontal part that we really don't want
because that horizontal force, F,
call it H for horizontal.
So clearly if any given road there is an optimum
tire pressure, something that is between too hard
and too soft, let's call it the Goldilocks tire pressure.
But how do we find out that perfect tire pressure?
Well that depends on tire width,
the total mass of you and your bicycle,
and just how rough the road really is.
And of course when you go out for a ride,
you want to ride on many different surfaces,
so you want to take a balance of the roughest
and the smoothest roads you'll be riding on.
Now there are plenty of tire pressure charts out there,
which I would encourage you to look up.
When you're looking at one of these charts of tire pressure,
remember that your weight on a bike
is not normally evenly distributed.
Most people, and most bike geometries
mean that you have about 60% of your weight
over the back wheel and only about 40% over the front wheel,
and of course it does depend on how,
your position on the bike and the geometry.
But that means you normally need to have a higher
tire pressure in your back tire than in the front tire.
Now one other thing that you clearly
have to take into consideration
is the possibility of snakebite punctures.
So clearly, if your tire is totally compressing
over every bump, and you're likely to get a snakebite
puncture, then your tire pressure is definitely too low.
Hopefully this video is at least a little bit
interesting, and it helps you to see
why harder tires, not always faster.
Perhaps you will even be inspired to design
and run your own experiment on tire pressure
to see which pressure is fastest for you.
But of course, it does depend on the road conditions.
Why not let us know in the comments
how you get on, if you run an experiment.
Give us a thumbs up if you liked it,
and if you would like to see a little bit more
about tire pressure, why not check out
Simon's excellent video about tire pressure
by clicking down here.
Quiet now, Granny's talking.
(giggles)
Right, behave yourself, all right.
I won't tell you twice, all right.
(giggles)
Magnet, so exciting.
That's how rough the road is.
Tire track pumps, always so tall.
That's almost as tall as me!
-------------------------------------------
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Red Velvet Cake recipe and demonstration - Duration: 10:44.
Hi everyone, welcome to my GreedyWeb channel
if you have not done so yet, subscribe to the channel and activate the bell below the video
let's start making buttermilk, not having found it because it's a bit
hard to find supermarkets we do it and we do it with:
120 grams of milk
120 g of low-fat white yogurt
and the juice of half a lemon
we combine everything in the same bowl
and mix well
now let's rest for 30 minutes, then
First we butter and flour a 20 cm pan or 2 equal pans
for safety we line the bottom with the parchment paper
we fold in two
turn the pan upside down and take the measurement from the center
if there are any imperfections
fold and cut another bit
I buttered it because it better adheres the baking paper on the bottom
let's take a piece of butter and we also butter the baking paper
we turn the oven on to 175 degrees
to make the Red Velvet Cake it takes:
275 grams of flour
a teaspoon of salt
15 grams of bitter cocoa
115 grams of butter
300 g of sugar
2 large eggs
1 teaspoon of vanilla extract
240 grams of buttermilk we have prepared first
2 teaspoons of red red dye
then under you I put the link to take this
because otherwise I will not be beautiful red
a teaspoon of vinegar
and a teaspoon of baking soda
let's start by putting the dye in the buttermilk
do not use liquid dyes, you need this, not even in powder form
because those in powder change the taste of the cake
you need two nice teaspoons full of dye
we take our bowl mix cocoa, flour and salt
first with a fork to give her one first mixed and sieve
let's start: let's put the butter in our bowl e we work with whips
add the sugar
with a fork we break the eggs
add the eggs one at a time e we work well before adding the other
with a spatula before continuing
we clean the edges of the bowl
add the teaspoon of vanilla extract
and let's mount another then butter with eggs
remove the whips and continue with a spatula
because this compound must be worked little
in fact in the description it is written to work it at low speed
by hand it is better
now we have to add the buttermilk is the flour
we will add it to three times
we start with the flour, we divide it into three
add half of the buttermilk we had prepared with the dye
the second part of the flour
all the buttermilk
it's the rest of the flour
now an important step because we have to
fix the dye to the pasta e we have to make it rise
a teaspoon of bicarbonate
and a teaspoon of white wine vinegar
being that of apples we have to put one and a half
we mix fast
we add
a quick mix to get her going everywhere
as you can see the red stands out even more
done
we do not have to mix it so much
and quickly we pour it into the buttered and floured pan
let's level well
and bring to oven to cook at 175 degrees for the time of cooking
because I have not divided the dough I do it all in one
because I have a pan of 20 cm, until the toothpick comes out clean and is cooked
see you later
here we are again with a beautiful redhead
now we have to leave it here for about fifteen minutes
on the grill to cool
and when it is completely cold, we turn it over and get it out of the pan
we wrap it in the film
and we put it in the fridge for the whole Goodnight, see you tomorrow
here we are again the next morning put in the fridge all night
wrapped in film
now we cut it first layers then let's make the cream
the crumbs do not let them eat from your daughter
because you will need them later
here we go again, we do the Frosting for the cake, it takes:
250 grams of mascarpone
250 g of Philadelphia
115 grams of powdered sugar
360 grams of whipped cream
and 1 teaspoon of vanilla extract
we put mascarpone, philadelphia and let's start assembling
add the teaspoon of vanilla extract
powdered sugar and whisk
add the cream little by little and mix
we have to divide the cream by 4
we can leave it naked so that it is see all the layers, or
as Silvia says: it feels cold and we cover it
we clean
now let's take the crumbs that we had left and we sprinkled it on the cake
it is the contrast white, red that makes beautiful
now we put it in the fridge for a few hours before serving it, then
and now we cut it
the small slice of who is it?
Silvia: mine
Me: here
Me: Do you like it?
Silvia: equal to suits and two parts. Arise
Let's have a taste of Silvia
Did you like the recipe?
Let me know in the comments
Send me the photos if you do them
and see you next time
thanks for watching
-------------------------------------------
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How to Make Almond Milk | ASMR - Duration: 3:06.
Homemade Almond Milk
Ingredients: 125 g almonds 1 liter of water plus more water for soaking 2 tablespoons of agave syrup vanilla
Soak the almonds for 4 hours
Rinse the almonds
Mix the almonds with one liter of water, the syrup and the vanilla
Filter the milk with a colander
The advancing pulp uses it to make cakes and biscuits
Thanks for watching !
-------------------------------------------
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I SAW HER STANDING THERE - THE BEATLES - A CAPPELLA COVER - LENNON TROPPO - Duration: 2:23.
Well, she was just seventeen
you know what I mean
And the way she looked
was way beyond compare
How could I dance with another
oh
when I saw her standing there
Well, she looked at me
and I, I could see
that before too long
I´d fall in love with her
Oh, she wouldn't dance with another
oh
when I saw her standing there
Well my heart went boom
When I crossed that room
and I held her hand in mine
Oh, we danced through the night
and we held each other tight
and before too long
I fell in love with her
I'll never dance with another
since I saw her standing there
since I saw her standing there
since I saw her standing there
-------------------------------------------
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why - Duration: 0:10.
—wa-ananaow nuu nuu nwaaaooow
*stab* —wa-ananaow nuu nuu nwaaaooow
*stib* —wa-ananaow nuu nuu nwaaaooow
*steb* —wa-ananaow nuu nuu nwaaaooow
*stub* —wa-ananaow nuu nuu nwaaaooow
*stob* —wa-ananaow nuu nuu nwaaaooow
*styb* —wa-ananaow nuu nuu nwaaaooow
*stæb?* nsnsnAAA NAAA NERRR NA
*tries forlornly to stab but is wetly schlecked* nsnsnAAA NAAA NERRR NA
nsnsnAAA NAAA NERRR NA
why nsnsnAAA NAAA NERRR NA
nsnsnAAA NAAA NERRR NA
*dwuwp? dwoop.* NAAA NERRR
NAAA NERRR
duhnow-n—
-------------------------------------------
Chroniques du ciel. Level lance sa liaison Orly-Montréal - Duration: 3:17.A l'heure où Air France cherche toujours son futur PDG, espérons-le, un professionnel secteur, on attend une décision dans les jours à venir, Level, la low cost long courrier de IAG, la maison mère de British Airways et d'Iberia tisse sa toile à Orly
La semaine prochaine Level inaugurera sa première route vers Montréal Puis la compagnie proposera des vols vers Fort-de-France, Pointe-à-Pitre, et New York à des prix d'appels - sans aucune prestation à bord - d'une centaine d'euros l'aller simple
Alors certes, seuls quelques billets seront proposés à ces tarifs, mais cette arrivée à Paris de Level risque de déstabiliser encore un peu plus des compagnies à la santé plus ou moins fragile : Corsair, qui est à vendre, mais aussi XL Airways, Air Caraïbes, French Blue et bien sûr Air France dans une moindre mesure
D'autant que Level ne part pas de zéro. A Orly, la compagnie low cost long courrier a repris les 170 salariés, les créneaux horaires, le certificat de transport aérien et la clientèle d'Openskies, la filiale de British Airways, jusqu'à présent spécialisée dans la desserte de New York
Des taux de remplissage de 100% au départ de Barcelone De plus, Level entend bien s'appuyer sur l'importante présence à Orly, de Vueling, la low cost moyen-courrier du groupe pour son trafic en correspondance
Et il a sans doute des raisons d'y croire, puisque Level, lancée, il y a tout juste un an, affiche des taux de remplissage de 100% au départ de Barcelone
Ajoutons qu'IAG est aujourd'hui le transporteur aérien européen dégageant le plus gros profit en valeur absolue
Pour Willie Walsh, Level est la réponse au développement très rapide de la low cost Norwegian, qui, ces derniers temps, a multiplié les ouvertures de lignes transatlantiques
Et pas question, ajoute le patron de IAG, de lancer des vols au départ du hub de British Airways, à Londres Heathrow, en raison des taxes beaucoup trop élevées, qui ne permettraient pas de proposer des billets bon marché
Une stratégie donc totalement différente du modèle hybride proposé par Air France et sa filiale Joon
Willie Walsh se dit sceptique, comme d'ailleurs, bon nombre de professionnels du secteur
Sujets associésMétiersVacancesRestauration, hôtellerie, sports, loisirsAéronautiqueAir FranceIndustrieRoyaume-UniChroniques du cielEco / ConsoMondeDécouverteEmploiTransports
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