В этом году мы сильно углубились в создание контента для новичков, что не удивительно, учитывая с какой скоростью растет популярность нашего с вами хобби. Однако в попытке помочь новичкам важно не забыть и о наших старых друзьях и подписчиках.
Итак встречайте: приготовление зернового виски по рецепту приближенному к Jack Daniels. Сегодня мы вместе с вами будем готовить зерновой дистиллят, ориентируясь на легендарный Джек.
Мы пройдем вместе с вами по всем этапам приготовления, от самого сложного — горячего осахаривания, до самого интересного — дегустация! Устраивайтесь поудобнее.
Japanese Food is awesome, and the overall dining experience is just as fun. If you are looking for places to eat in Tokyo, here are five great Japanese food experiences that I love while living in Tokyo.
1. Japanese Grill (Robata) — You sit around a few men who cook all of the meat and vegetables right in front of you on a grill. You just point to what you want and they grab it with their giant wooden spatulas.
2. Ramen — My favorite Japanese food, and perhaps the most well recognized Japanese dish apart from sushi. There are hundreds of places to choose from in Tokyo, each with their own rendition of the classic. One spot where you can get a large variety of options is on «Ramen Street» in the lower level of Tokyo Station.
3. Yakitori — Meat and veggies on sticks, cooked over a similar grill as the Robata, Yakitori is a favorite among Tokyo residents because its fast and goes great with beer. The most famous area for Yakitori in Tokyo is down «Memory Lane» or «Piss Alley» just outside the Shinjuku Train Station.
4. Chanko Nabe — The ultimate in gluttony for a normal civilian, but a necessary bulking strategy for up-and-coming sumo wresters in the Ryogoku neighborhood of Tokyo. There are many different versions of this massive stew, and they are all aggressive and delicious.
5. Conveyor Belt Sushi — As I mention in the video, there are a million different ways sushi is served in Tokyo. One of the most fun methods is by way of the conveyor belt sushi.
*Bonus* — Convenient stores such as FamilyMart, Lawsons, and 7 Eleven are a major part of Japanese Food culture in Tokyo. People are busy and need a quick meal, so I wanted to take you around real quick and show you whats inside!
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Стиль японских тинейджеров. Японская мода: стиль Лолита. Культовая улица Такесита Дори осенью 2020. Уличная мода и магазины. Тренды в японской молодежной моде. Японская молодежнавя обувь на платформе.
Привет друзья! В этом видео я покажу вам что такое экстримальные горки FujiQ Highland (Фудзикю хайленд) А так же лично прокачусь на большинстве аттракционов этого развлекательного парка аттракционов. Пристёгивайте ремни безопасности, поехали!
Olive Sanuki Wagyu, exclusively raised in Kagawa prefecture is fed on the remains of pressed olives — Its considered the rarest beef in the world. If you try hard you might notice the underlying taste of olives. The choice of steak is Olive Beef Sirloin 200g -
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More or less two years ago I made a nakiri just like this one: youtu.be/ygCxoUqdrbM
I decided to re-make that exact same blade again to see how my knife making process has evolved over the past two years.
The nakiri I ended up making is 2.3mm thick, 50mm wide, 335mm overall with 195mm blade.
Blade is 1070 (aka C70) high carbon steel, differentially heat treated with edge hardness between 50 and 55 Rockwell. Handle is made of olive and walnut wood, with white (more like gray) felt liners and brass/mosaic pins of 8, 6 and 4mm in diameter.
I just started to list some of the stuff I use for my projects in this amazon storefront: www.amazon.com/shop/blackbeardprojects
Its affiliate marketing, so if you order something from here youll help the channel for free! Thank you!
Index of operation and materials:
0:04 Mark template with spray paint and small magnets
0:25 Rough cut on metal cutting band saw
0:47 Refine profile on 2x72 belt grinder
1:16 Mark position of pin holes
1:46 Cernter punch
1:53 Drill pin holes. 4, 6 and 8mm
2:12 Make this transition nice and round with a rotary tool
2:27 Round off the spine, I like it more this way
2:30 Taxture done with various ball peen and other cross peen hammers
3:31 Preparation for hamon, see video linked above for more info
3:57 Muffler sealer paste
4:50 Hardened in warm vegetable oil
5:40 Tempered for two hours
5:56 File guide I made last week: youtu.be/YNpr7SB-CMw
6:10 Grind single bevel, all done after heat treatment being carefull to not overheat to ensure straightness
7:00 Hand sand to 280 grit before etching
8:48 Etch in ferric chloride to reveal hamon
9:10 Buff the blade with fine steel whool to remove black oxidation from etch
9:40 Wood has been dried in oven over night
9:50 Check moisture content before stabilizing, see video above for more info
10:00 Pulling vacuum! Again, see the dedicated video for more info
10:42 Baking the stabilizing resin
11:07 Cut and grind scales to desired angle
11:40 White felt liners, check the video above for more info
13:00 Hadnle stack glue up with epoxy resin
14:03 Cut scales to size
14:40 Drill pin holes, ca glue used instead of clamps, works well with a piece of tape between scales and tang. Ive seen someone do this here on youtube, cant remember who. If you know let me know and Ill add it here!
15:30 Mosaic pins, detailed video linked above
17:00 Final glue up with slow setting epoxy resin
17:30 Epoxy squeezout cleaned with nitro solvent
17:44 Cut off excess pin
17:55 Grind off excess material with 2x27 grinder and a fresh 40grit belt
18:15 Hand finishing the handle
18:55 Boiled linseed oil as finish
19:16 Microbevel added with MadEdge Pro
19:25 Stropping the edge with leather and fine polishing compound.
Thanks a lot for watching, I hope you liked the video!
Suggestions and comments are welcome.
Leave a like and share to anyone who might be interested!
ЗАВАРИЛ ЯПОНСКИЙ ДОШИРАК ПРЯМО В МАГАЗИНЕ
Первая лапша быстрого приготовления была изобретена в Японии в 1958 году и пользуется популярностью и по сей день. Лапшу быстрого приготовления едят японцы всех возрастов и любого социального статуса. Японкую лапшу можно купить и заварить прямо в магазине, что мы и сделаем.
В новом эпизоде тревел шоу #ПораВалить Руслан Усачев и Михаил Кшиштовский (a.k.a КШИШТЕЦ) отправляются в столицу #Ирландия, виски и пива – Дублин! Бесконечные пабы, борьба за независимость и шикарная природа ждут вас!