1. Remembering how to use the equipment.
Why do some of these machines look like medieval torture devices? And who peeled off the instructions from them? Whatever, you’ll make it work.
2. Forgetting how much you sweat.
You’ve been on the elliptical for five minutes, but look like you just ran a marathon. You are literally sweating buckets. What gives? Oh, yeah. You’re out of shape.
3. Thinking you can handle more than you actually can.
You used to be able to do three sets of twelve reps, so picking up where you left off should be a breeze, right? WRONG.
4. Having to get up early to work out before work.
Setting your alarm an hour earlier sounded great last night, but then The Matrix came on right before you went to bed, and you had to finish it even though you’ve seen it a million times. Now you are dangerously close to falling asleep on the treadmill and smashing your face in embarrassing glory.
5. Working out after work.
So you slept through your alarm, no biggie. Just go after work because it’s not like you won’t be dog-ass tired or anything. And as a bonus, the gym is packed because everyone had the same idea.
6. Trying not to be tempted by the juice bar.
“Welcome back! How about a 2000-calorie Chocolate Decadence smoothie? Buy six and the seventh is half off!”
7. Attempting to eat healthy (again).
Well, until you’ve eaten your fourth kale salad in a row. Then it’s “I’m going to Arby’s!” all over again.
8. Not remembering which clothes chafe.
There was a reason you stopped wearing those shoes. Say hello to Mr. Blister!
9. Dealing with crowded classes.
You stroll in at 8:15 for an 8:30 class and OH MY LORD WHY ARE THERE SO MANY PEOPLE HERE? I JUST WANT TO ZUMBA!
10. Changing in the locker room.
It’s been awhile since you changed in a room full of strangers. Try not to stare, try not to stare… Oops.
11. Forgetting your headphones.
Crap. You just bought new ones, too. Oh, well. Have fun talking to the sweaty old man next to you about his new hip.
12. Feeling judged by the hot model types working out.
The fact that you know they aren’t actually judging you doesn’t stop you from wanting them to work out in private.
13. Being sore the next day.
Why did you do this to yourself? WHY? At least when people ask why you’re so sore, you can say, “Been hittin’ the gym,” then walk away with smug satisfaction.
Most regular readers of Listverse will know that I am a food fanatic. It started as a child watching my family members baking on the weekends, and ultimately led me to try to teach myself French cuisine. Recently, I have been on a Korean food kick, and I can’t get enough of it. Because so many people on my Facebook profile have been seeing photos of my food exploits some suggested another food list. So this is the result. Here, I have tried to select a dish that is truly the main signature food of each country – in some cases when there are more than one, I have tried to choose one – but some may disagree. Please use the comments to mention your other favorite dishes from each nation here (or those not mentioned). Where possible I have included recipes.
Borscht is a soup, of Ukrainian origin, that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. The soup began its existence from trimmings of cellared vegetables, consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was beets. Hence, the recipe morphed into what is traditionally known of as a beet soup. [Recipe]
Kabsa is an extremely tasty rice and meat dish from Saudi Arabia. There are many kinds of kabsa, and each kind has a uniqueness about it. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel or sometimes beef, fish and shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, onions and raisins. A popular way of preparing the meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground, that is covered while the meat cooks. [Recipe]
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat, but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste. It is often garnished with walnuts, chutney and bananas. Although not particularly spicy, the dish incorporates a variety of flavors that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavoring very nicely. The texture of the dish is also complex, with the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish. [Recipe]
With roots in Malay culture, “nasi lemak” is a Malay word that literally means ‘fatty rice’. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice during steaming to give it more fragrance. Spices such as ginger and, occasionally, herbs like lemon grass may be added for additional fragrance. Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies, roasted peanuts, hard boiled egg and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockle, stir fried water convolvulus, pickled vegetables, beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). [Recipe]
Ceviche is relatively well known around the world. It is raw fish marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured (effectively partly cooked). Traditional style ceviche was marinated for about 3 hours. Modern-style ceviche, created by Peruvian chef Dario Matsufuji in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve and carry the ceviche to the table. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly-squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili, salt and pepper. Corvina or Cebo (sea bass) was the fish traditionally used. It is such an important dish in Peru that they have a national day for it. [Recipe]
Everyone loves lasagna – but if you haven’t tried moussaka you really are missing out on something quite extraordinary. Moussaka is the Greek equivalent of lasagna but it differs in a number of ways. Generally, it is made with veal or lamb (as opposed to beef), and instead of lasagna sheets it uses sliced eggplant (aubergine) or potato (in the Turkish version). The meat is flavored with cinnamon and pimento (allspice) and mixed with white wine. Like lasagna it is coated with a rich white sauce and it really is the most delicious Greek food. [Recipe]
Other significant dishes: Pad Thai (Thai noodles)
Most unusual dish: Laab Luead (raw pork dressed with pig’s blood)
Tom yum soup is a hot, spicy and sour soup which usually includes prawns or chicken and mushrooms, cilantro (coriander), lemon grass, kaffir lime leaves and thai basil. It is a very fragrant soup (as is typical of much Thai food) and is very healthy – being very low in fat and carbohydrates. There are other varieties of tom yum, such as tom yum nam khon which includes coconut milk, but for the true delicious taste of Thailand you must try tom yum. Fortunately for most of us westerners it is possible to buy pre-made tom yum paste, which saves the many hours pounding all of the herbs together first. Of all the entries on this list (as well as the one above), tom yum soup is the one that most readers will have tried – but if you haven’t – do. Oh – and if you live in Wellington, New Zealand, the best Tom Yum soup in the city can be eaten here (as you can see by the rave reviews). [Recipe]
Bigos (Hunter’s Stew), is a traditional meat stew typical of Polish, Lithuanian and Belarusian cuisines. There is no single recipe for a savory stew of cabbage and meat, as recipes vary considerably from region to region, as well as from family to family. Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. The meats may include pork (often smoked), ham, bacon, beef, veal, sausage, and, as bigos is considered a real hunters’ stew, venison or other game; leftover cuts find their way into the pot as well.
Bigos is usually eaten with rye bread and potatoes. As with many stews, bigos can be kept in a cool place or refrigerated then reheated later—its taste actually intensifies when reheated. A common practice is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary. [Recipe]
Before colonization by the Spanish, the Philippines had their own unique method of cooking with vinegar, which preserved food and made it incredibly delicious. Pork adobo is almost certainly the national dish of the Philippines for that reason. Adobo was employed initially as a method of food preservation, but in time — with the advent of refrigeration methods — adobo became used primarily as a method of flavoring foods before cooking. Adobo typically involves cooking meat for a long period of time in a mixture of vinegar, garlic, salt and laurel leaves (bay leaves). The dish is either cooked until dry or cooked until a little of the cooking liquid remains as a sauce. The meat become very tender and the bite of the vinegar is removed whilst the flavor remains. It is a delicious dish that everyone should try. Pictured above is pork adobo I made with pork belly – it is served with rice and french beans. [Recipe]
I had to put Korean food (한식 – Hansik) first because it is my current passion – as you can see here. Also, it is quite unique in that much of the food is not prepared just for taste, but for health also – as has been the case for thousands of years. Much of Korean food is based on fermented products (naturally preserved) such as gochujang (hot pepper paste) and doenjang (soy bean paste – like Japanese miso). This gives it the easily recognizable red color. In addition to these pastes Korean food often includes hot pepper flakes – an essential ingredient in kimchi (which is pronounced gim-chee, NOT kim-chee, despite the spelling). Kimchi is fermented cabbage. There are many types of kimchi – cabbage kimchi (the most common), radish kimchi, water radish kimchi, etc.
Different recipes exist for each type, but one which I think is best for cabbage kimchi involves making a thick slurry with rice flour and water, and adding to it all of the seasoning: hot pepper flakes, scallions, Asian chives, raw oysters (or fermented squid), garlic, ginger, onions, pear and fish sauce. This is then spread on the individual leaves of the cabbage (which is kept whole). The cabbages are then kept in a container (traditionally outside in earthenware pots, but these days usually in glass or plastic in the fridge) where they ferment over time. Kimchi has a fresh taste and a crunchy texture and you can eat it immediately or when it is very well fermented (when it takes on a more sour flavor). For many Koreans, Kimchi is eaten with breakfast, lunch and dinner, and is such a staple part of the Korean diet that most Korean homes have a separate kimchi refrigerator. When Kimchi gets too sour to enjoy, you can use it as the basis for kimchi pancakes or kimchi stew. [Recipe]
Portions of this text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. Some text is derived from or courtesy of Wikipedia.
Now you can take a dip at home.
1. Arby’s Sauce
2. McDonald’s Big Mac Sauce
cyaos / Via food.com
3. Raising Cane’s Sauce
4. Outback Steakhouse Bloomin’ Onion Sauce
5. Para John’s Garlic Dipping Sauce
6. Chipotle Spicy Corn Salsa
7. Popeye’s Mardi Gras Mustard
8. TGI Friday’s Jack Daniels Sauce
9. Domino’s Sweet Icing
10. McDonald’s Sweet and Sour Sauce
11. Buffalo Wild Wings Garlic Parmesan Sauce
We’ve written about how the world around us changes during the winter, but that’s not the only thing that changes; throughout the animal kingdom, birds and beasts that live in colder climates have special adaptations to help them survive the winter’s harsh weather. [Read more…]
Image credits: Roeselien Raimond
Image credits: Felix Smith
Image credits: Esmée Prexus
Image credits: unknown
Image credits: Alina S
Image credits: Mikael Sundberg
Image credits: Keith Williams
Image credits: Edwin Kats
Image credits: Cody Eichelberger
Image credits: imgur.com
Image credits: Alexia Khruscheva
Image credits: Marcin Ryczek
Image credits: Radim Urban
Image credits: Masatsugu Ohashi
Image credits: Simon Phillpotts
Image credits: Marcin Kesek
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Image credits: Jules Cox
1. ‘Third world’ hotel
Cold beans for breakfast, too. Appalling.
2. Stomp the musical: ‘the noise level was horrendous’
I mean, the clue isn’t in the name or anything…
3. This person wasn’t keen either
Not at all dramatic.
4. ‘55 mins approx’ wasted at this train museum
Did she time it to the second?
5. The title of this review says it all
He won’t be doing that again then.
6. She had a face like a slapped bum
Wow, ‘clipboard woman’ really ruined the night.
7. West End’s Billy Elliot: ‘dancing was crap’
‘The dancing was crap, the acting even more so and the singing abysmal.’
8. And West End’s Mamma Mia? ‘Musical carnage’
The last line of the review sums it up nicely.
9. Life ruined by a creaky floorboard
Oh, the horror.
10. Visit this train museum with ‘extreme caution’
Thanks for the warning, Mark C.
11. ‘We had to listen to northerners shouting “wot” and other terms’
Hmm. Probably not the best idea to spend every night of your holiday at the children’s disco then.
12. ‘We were still very cold…taking our gloves off to eat’
Believe it or not, this was a M&S cafe.
13. And it continues…
That’s six moans, right there.
14. The Houses of Parliament was too nice
Why did this reviewer go if he hoped it would be bad?
15. This person took the time to review a street. And moan about it.
16. ‘Just floppy skin chicken’
Best stick to what to know, eh.
17. Surely a hotel is better that sleeping rough? Maybe not…
A takeaway menu? Now that is offensive.
18. ‘Multi-ethnic neighborhood, a little scary at night’
Just some casual racism.
19. Not even real scrambled eggs
It doesn’t seem likely that Mr_Bunster will be returning.
20. Scary Liverpudlian tap water
The view didn’t improve after they’d taken their contact lenses out?
21. This person seriously went on holiday to watch TV
But apart from that, ‘the stay was otherwise OK.’
22. Not a fan of modern art? Probably should avoid the Design Museum then
Did SheanaLondon not see that coming?
23. ‘People in the gift shop shout at you’
A great day out had by all.
24. Putting pins in my eyes would be more fun
Thank goodness for Manuel.
25. Burnt beans and ‘sausages was raw’
Despite not enjoying the breakfast, mrandmrsTEngland ate it three days in a row.
26. Shezzzw didn’t enjoy her meal either
Should’ve stuck with Maccy D’s.
27. The staff’s maths skills just weren’t up to scratch
JonesMopolla was so furious, he remembered the exact amounts so he could complain about them on TripAdvisor.
So. Much. Detail.
29. A terrible chicken kiev experience
In summary: avoid the chicken kiev.
30. Natural History Museum: ‘terribly dull’
Yes, it is an unpopular attraction.
31. ‘They get most of their business from oil companies so service is virtually non existant’
Oh, that’s why it’s bad!
32. This review
33. And this reply
‘You also failed to add that you took chairs and glasses from the restaurant and sat in reception drinking your own wine.’
34. “Where are the biscuits?”
‘That is penny pinching taken to extremes.’
35. At least the dog was happy
If only his owner was as easy going.
WASHINGTON, D.C. — Voters across the country are being flooded this month with campaign ads, extolling the deep local roots of members of Congress.
There’s the Colorado commercial featuring Rep. Ed Permutter knocking on doors and chatting with constituents, and an ad of Democrat Brendan Mullen jogging home in his South Bend, Indiana district. And there’s Andy Barr’s “Devastating” ad, featuring what appear to be coal miners from his eastern Kentucky district accusing his opponent of crippling the coal industry.
But the conversations are staged. That’s not his house. And that guy isn’t a miner.
The candidates hail from different parties and different regions but one thing their ads, and many others, have in common is just how much stagecraft goes into the political quest for homegrown authenticity.
Take Permutter’s ad, “Ed is Walking the Extra Mile,” which features footage of the lawmaker climbing out his car, knocking on doors, chatting with folks on the street and generally doing the classic legwork of any good retail politics operation.
The video even includes the disclaimer “NOT AN ACTOR: This is actually Congressman Permutter.” Which is true.
But the seemingly spontaneous interactions in the ad are anything but, as the excerpts from the video shoot show, with Permutter and constituents doing multiple takes.
“They’re real people he talked to at their doors,” campaign spokeswoman Leslie Oliver said, explaining that the camera crew would ask for permission [to shoot] … they would set that up, but they were real doors he was knocking on and they weren’t pre-planned.”
Oliver said the campaign posted the outtakes on Youtube as a “repository” during production of the ad.
But in at least one case, shown at the 1:05 mark of the ad, the person the lawmaker seems to spontaneously meet on the street isn’t just a constituent – but a campaign volunteer, Oliver acknowledged.
“These outtakes reveal the truth about Rep. Perlmutter’s record: He needs to play a part to cover up his failed job in Congress,” said Michelle Yi, the communications director for Permutter’s opponent Joe Coors.
Similarly, Andy Barr, a Kentucky Republican who is challenging Rep. Ben Chandler, the campaign opted to cast a coal executive in the role of an actual coal miner.
In the ad River View Coal Vice President Heath Lovell dawns a t-shirt, bib overalls and a miners hat, and is seen accusing Chandler, President Barack Obama and the EPA of “putting the coal industry out of business, and it’s just devastating.”
Although the ad does show Lovell’s name, it does not identify him as an executive with the company. The ad drew a scathing response from the United Mine Workers of America. “You have a pencil pusher acting like a coal miner,” UMWA’s Kentucky Vice President Steve Earle told the Lexington Herald-Leader, which first reported Lovell’s identity.
And then there’s Mullen’s ad, “Running.”
The ad shows the Iraq war veteran turned small businessman running in front of various South Bend landmarks and abandoned factories as the candidate discusses his “South Bend values” in the voice over.
The ad ends with Mullen running up to a home with an American flag waving in front as he sits on the porch with wife, daughter and dog.
Mullen, who was stationed in DC and spent several years in the area after his time in the Army, has been criticized by his opponent Rep. Jackie Walorski who has accused the Democrat of being little more than interloper in the district.
The ad goes a long way towards re-establishing his roots in the area and was a clear effort by the campaign to undermine that line of attack.
But the bucolic house featured in the ad isn’t actually his, but the home of a family friend a few blocks away, according to his campaign.
None of the ads violate any rules — indeed, they all use imagery and conceits that are staples of the campaign advertising business. But they also demonstrate the lengths candidates will go to establish their bona fides.
We’re not taking the you-know-what.An individual energy generation syste has been developed that works by combining the force we apply when our feet touch the ground with urine-powered fuel cells, allowing engineers to generateenough electricity to send radio signals to a receiver.
Professor Ionnis Ieropoulos of the University of the West Of England, Bristol put 24 flexible microbial fuel cells(MFCs) in socks with tubes that feed urine in and take the processed liquid out. The good news is, provided the MFCs and tubes don’t break, your socks and feet stay urine-free, although we’re still not sure there will be a rush of demand.
The fuel cells draw on electrons released by microbes as they process food in an oxygen-free environment. Any organic waste can serve as their source of nutrients, so options even less pleasant than urine could be running through your socks, but urine is widely availalble and flows easily. The system comes with a container that can store up to 648 millelitres, (1.37 pints) of urine, which the wearer can top up separately; you can’t add to the system while walking along.
The walker’s energy pumps the urine, rich in the nitrogen and phosphorus microbes need, into the cells and then takes the used liquid back out again afterward. The design is based on the cardiovascular system of fish, the simplest closed circulatory system in nature. The electrical energy produced by Ieropoulos’ prototype was used to power a wireless transmitter thatevery two minutes sent a message to a receiver module.
“Having already powered a mobile phone with MFCs using urine as fuel, we wanted to see if we could replicate this success in wearable technology, Ieropoulos said in a statement.We also wanted the system to be entirely self-sufficient, running only on human power using urine as fuel and the action of the foot as the pump.”
As a method of transforming mechanical energy into electrical it’s not very efficient, but Ieropoulos added:”This work opens up possibilities of using waste for powering portable and wearable electronics. For example, recent research shows it should be possible to develop a system based on wearable MFC technology to transmit a person’s coordinates in an emergency situation. At the same time this would indicate proof of life since the device will only work if the operator’s urine fuels the MFCs.”
The work has been published in Bioinspiration and Biomimeticswhere the authors report:The maximum achievable power is about 110W [microwatts]. This is a tiny fraction of even the smallest commercial solar cell’s production,but of course it works at night, in a cave, or in terrible weather. Further work might increase the power to the point where small electronic devices can be charged, although the paper acknowledges obstacles to stepping up the scale.
Even though the system could save the life of a hiker lost in the wilderness, many might prefer to carry a solar panel or extra batteries. However, the technology is part of wider exploration of ways to extract energy from human wastein ways that could bring light to refugee camps. The MFCs cost just $1.50 (1), and Oxfam is exploring their use in places where light is unavailable, with waste disposal as an added benefit. If the wearable version becomes popular, even as a gimmick, mass production could bring costs down further.