http://en.wikipedia.org/wiki/Bang_Na_Expressway
Bang Na Expressway
From Wikipedia, the free encyclopedia
National highway 34
Length (kilometres) 54
Direction:
Start Chalerm Maha Nakhon TerminalBangna
Main destinations Bang Pakong
End Suvarnabhumi Airport
Construction Began 1998
Construction End 2000
The Bang Na Expressway (full name: Bang Na - Bang Pli - Bang Pakong Expressway), officially Burapha Withi Expressway (Thai: ทางพิเศษบูรพาวิถี), is a 54 km long six-lane elevated highway in Bangkok, Thailand. It a toll road that is part of the Bang Na-Trat highway and signed as National Highway 34.
The highway is elevated onto a viaduct (a bridge with many spans) that has an average span length of 42 meters (138 feet). It is a 27-meter (89-foot) wide box girder bridge and was completed in March 2000. It took 1,800,000 cubic meters (2,350,000 cubic yards) of concrete to build the bridge. The spans were constructed using 21,320 pieces of precast concrete. The structure was built using a design-build contracting method and was designed by Jean Muller International.
There are two toll plazas on the elevated structure where the structure must widen to accommodate twelve lanes.
It is the longest bridge in the world, but is excluded on some lists since it does not cross a body of water.
Tuesday, August 12, 2008
The Millau Viaduct
The tallest vehicular bridge in the world - The Millau Viaduct is a large cable-stayed road-bridge designed by the structural engineer Michel Virlogeux and British architect Norman Foster. Its a part of the A75-A71 autoroute axis from Paris to Béziers, formally dedicated on 14 December 2004, inaugurated the day after and opened to public two days later. What makes it special is the fact that it's slightly taller than the Eiffel Tower with its one mast's summit at 343 metres (1,125 ft) and only 38 m (125 ft) shorter than the Empire State Building. Apart from this, its construction broke three world records: the highest pylons in the world, the highest mast in the world and the highest road bridge deck in the world. Scheduled for completion in December 2009 the Chenab Bridge in the Reasi District of Jammu and Kashmir (India) will be 359 metres (1,180 ft) high, and its likely that Millau Viaduct will lose its position as the highest bridge deck in the world.
Monday, July 28, 2008
scrambled eggs
Scrambled Eggs
Ingredients:
4 eggs
1 tablespoon milk
Salt and Pepper
10 grams of butter
Method:
Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.
Heat a small saucepan with a heavy base or a small non-stick pan, add 10 grams of butter and melt on medium heat.
Pour in the eggs and reduce heat slightly. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
Hint:
If you like softer scrambled eggs, increase the water, milk, or cream.
Ingredients:
4 eggs
1 tablespoon milk
Salt and Pepper
10 grams of butter
Method:
Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.
Heat a small saucepan with a heavy base or a small non-stick pan, add 10 grams of butter and melt on medium heat.
Pour in the eggs and reduce heat slightly. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
Hint:
If you like softer scrambled eggs, increase the water, milk, or cream.
egg - telor (2)
Handling
http://www.eggs.org.au/index.asp?pageid=237
What is the best way to store eggs?
The easiest way to maintain eggs at high quality is to store them in their original carton in the refrigerator as soon as possible after purchase. Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs. Storing eggs loose, or in specially designed sections located on refrigerator doors is not recommended as this also exposes eggs to a greater risk of damage.
Did you know a single eggshell might have as many as 17,000 tiny pores over its surface? Through them, the egg can absorb flavours and odours. Storing them in their cartons helps keep them fresh.
How long will eggs keep?
Fresh shell eggs can be kept refrigerated in their carton for 5 weeks from the date of lay. Quality losses are kept to a minimum if eggs are placed in the refrigerator as soon as possible after purchase.
How do I test an egg for freshness?
A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while stale eggs float because of the large air cell.
http://www.eggs.org.au/index.asp?pageid=237
What is the best way to store eggs?
The easiest way to maintain eggs at high quality is to store them in their original carton in the refrigerator as soon as possible after purchase. Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs. Storing eggs loose, or in specially designed sections located on refrigerator doors is not recommended as this also exposes eggs to a greater risk of damage.
Did you know a single eggshell might have as many as 17,000 tiny pores over its surface? Through them, the egg can absorb flavours and odours. Storing them in their cartons helps keep them fresh.
How long will eggs keep?
Fresh shell eggs can be kept refrigerated in their carton for 5 weeks from the date of lay. Quality losses are kept to a minimum if eggs are placed in the refrigerator as soon as possible after purchase.
How do I test an egg for freshness?
A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while stale eggs float because of the large air cell.
egg - telor (1)
fast facts
http://health.ninemsn.com.au/article.aspx?id=108677
A mother hen turns over her eggs about 50 times a day — and it's not just for exercise, she actually does it to prevent the egg yolk from sticking to the sides of the shell. All of which is great for us … it means those little beauties slide straight off the shell into the pan.
At the time of the French Revolution, the clever French already knew 685 different ways of preparing eggs (including, of course, the omelet).
White-shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition between white and brown eggs.
An average hen lays 300 to 325 eggs a year. A hen starts laying eggs at 19 weeks of age.
As a hen grows older she produces larger eggs.
The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odours. Storing eggs in the carton helps keep them fresh.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae, which acts as a shock absorber for the yolk so it doesn't break.
http://health.ninemsn.com.au/article.aspx?id=108677
A mother hen turns over her eggs about 50 times a day — and it's not just for exercise, she actually does it to prevent the egg yolk from sticking to the sides of the shell. All of which is great for us … it means those little beauties slide straight off the shell into the pan.
At the time of the French Revolution, the clever French already knew 685 different ways of preparing eggs (including, of course, the omelet).
White-shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition between white and brown eggs.
An average hen lays 300 to 325 eggs a year. A hen starts laying eggs at 19 weeks of age.
As a hen grows older she produces larger eggs.
The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odours. Storing eggs in the carton helps keep them fresh.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae, which acts as a shock absorber for the yolk so it doesn't break.
Friday, July 25, 2008
Wednesday, July 23, 2008
Chinese foods
• Chinese Eight Regional Cuisines http://www.chinajob.cn/service/food.php
Chinese cuisine includes a variety of different flavors due to China's vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines. Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world. Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow fragrance. Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor. Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising, and stewing. Hams are used to improve taste and sugar candy for freshness. Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors. Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness. Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili, pepper and shallot, and a pungent flavor. Xiao Long Bao(Little Dragon Bun): The little dragon bun is one of people’s favorite food. Unlike the buns in northern China, these buns are very small and easy to swallow. The bun is usually steamed in containers made of bamboo. The skin of the bun is very thin and the bun is very juicy. The dish is now popularized and consumed widely throughout China as a Dim Sum. Chou Dou Fu (Smelly Tofu): When first smelled, one would naturally hold their nose, not to mention give it a try and swallow a piece. The smelly tofu is a popular local food mainly found on Shanghai streets. The tofu is fermented with many ingredients before fried. Old ladies usually serve them on their little trolley. Despite their odor, most foreigners love it after tasting it. It is dirt-cheap too! Da Zha Xie (Hairy Crab): Da Zha Xie is a special type of crab found in rivers, and is normally consumed in the winter. The crabs are tied with ropes or strings, placed in bamboo containers, steamed and served. There is little artificial ingredient added to the dish yet it tastes fantastically good. Da Zha Xie is usually consumed with vinegar. Locals are also quite fussy about when to consume male crabs and when to consume female crabs.
Chinese cuisine includes a variety of different flavors due to China's vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines. Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world. Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow fragrance. Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor. Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising, and stewing. Hams are used to improve taste and sugar candy for freshness. Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors. Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness. Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili, pepper and shallot, and a pungent flavor. Xiao Long Bao(Little Dragon Bun): The little dragon bun is one of people’s favorite food. Unlike the buns in northern China, these buns are very small and easy to swallow. The bun is usually steamed in containers made of bamboo. The skin of the bun is very thin and the bun is very juicy. The dish is now popularized and consumed widely throughout China as a Dim Sum. Chou Dou Fu (Smelly Tofu): When first smelled, one would naturally hold their nose, not to mention give it a try and swallow a piece. The smelly tofu is a popular local food mainly found on Shanghai streets. The tofu is fermented with many ingredients before fried. Old ladies usually serve them on their little trolley. Despite their odor, most foreigners love it after tasting it. It is dirt-cheap too! Da Zha Xie (Hairy Crab): Da Zha Xie is a special type of crab found in rivers, and is normally consumed in the winter. The crabs are tied with ropes or strings, placed in bamboo containers, steamed and served. There is little artificial ingredient added to the dish yet it tastes fantastically good. Da Zha Xie is usually consumed with vinegar. Locals are also quite fussy about when to consume male crabs and when to consume female crabs.
Sunday, July 20, 2008
PGB Bangau Putih
bukannya promosi tapi fakta saya mengetahui perguruan silat pgb bangau putih ini tahun 2007 yang lalu sewaktu saya mengalami terkilir di pinggang, dengan bertanya kemana-mana dan akhirnya di tunjukanlah ke pgb bangau putih ini yang lokasinya di gg. aut, bogor
dan yang lebih membuat saya kagum lagi ternyata orang yang mengobati saya disana itu adalah tetangga saya sewaktu saya kecil tinggal di jakarta.
Untuk yang ingin berobat silahkan contact :
perguruan silat pgb bangau putih
jl. kebon jakut #1
bogor 16142
pendaftaran call 0251 351 462
hari selasa, rabu, kamis, jumat jam 15.00-16.00
praktek :
hari rabu, kamis, jum'at, sabtu
jam 08.30-12.00 dan jam 15.30-17.30
http://homepage.mac.com/silatnyc/web_pages/history_of_white_crane.html
White Crane Silat: A Brief History
The Genesis of SILAT
White Crane Silat traces its origins to the monasteries and convents of China around 600 A.D. At this time the first patriarch of the legendary Shaolin temple, Bodhidharma (a.k.a. Ta Mo), first integrated internal yoga disciplines and martial arts training into a new movement practice.
As the centuries passed, successive generations created new systems and refined the old. By 1200 A.D., other major centers had appeared on several of China's sacred mountains, and secular schools also flourished. We are especially indebted to two of these schools: the Taoist Wu Tang monastery, which originated the concept of long forms, and the Buddhist O Mei convent, which was the source of most of the women's systems.
By this time, movement styles included animal forms (white crane, tiger, snake, monkey and dragon, etc.), elements of nature (wind, bamboo, earth, etc.), and Buddhist and Taoist deities such as the Goddess of Compassion, the God of Justice, and the Eight Immortals (including the drunken system). Many of these movement systems were also associated with specific forms of energy cultivation (Chi Kung), which variously aimed at developing power, health, and spirituality.
Prominent martial artists often travelled across the country in search of new techniques, and then retired to one of these monastic communities where they engaged in meditative practice and passed on their skills. As a result, these communities experienced a number of renaissances, and indirectly influenced each other's styles. In latter centuries, this process of cross-fertilization accelerated, as much that was hidden within these institutions became open to lay people, first in China and then abroad.
The Era of Development
The White Crane Silat lineage is currently taught through Persatuan Gerak Badan (the Organization for Harmonious Body Movement), an Indonesian organization founded in 1952 by the late Grandmaster Subur Rahardja (Suhu). Born in 1925 to a martial arts family (clan) in Bogor, West Java, Suhu became a student of Silat from a very tender age. Suhu's uncle and first teacher, Liem Kim Bouw, was a martial arts master and respected healer. Later, Suhu studied under several other martial arts masters who came to live with his uncle during times of difficulty in Asia in the 1930's and 40's.
Suhu demonstrated prodigious talent for the martial arts from a very early age. He also demonstrated the extraordinary discipline necessary to learn various styles and to endure the rigorous years of study of martial arts often taught only in monasteries. According to one of Suhu's most famous teachers, Agung Gedeh Jelanktik, the former King of Lombok, he had mastered the external form of martial arts by the age of twenty. Suhu then went on to master the internal styles as well.
It is said that the current White Crane Silat style taught by PGB represents Suhu's synthesis of four martial arts styles with that of his original clan style of kun tao.
In the years following World War II, Suhu joined his country in the battle for independence. Suhu gained a reputation as a formidable fighter during the guerrilla campaign against the Dutch and English colonial powers. Due to his bravery and common sense, Suhu often found himself in the role of leader. Suhu naturally began to share his martial skills with his close friends and comrades during the struggle for independence.
From this close knit group of young fighters Suhu founded his first group of 18 students, known as the Block-18. This group provided the foundation for the forming of Persatuan Gerak Badan in 1952. Suhu chose the White Crane as the symbol of the school because the crane is a social animal which represents balance and grace, and only fights in self defense.
The Present
In the 1970's young men and women from the West came to study White Crane Silat in Bogor under Suhu. Inspired by their commitment and interested in achieving a wider audience for his art, Suhu began to travel to the West to teach.
Soon White Crane Silat branches began to crop up in Germany, France, and the United States. Enthusiastic students often traveled to Bogor to train under Suhu in Indonesia and some of Suhu's senior students traveled to the Western countries to provide instruction. The White Crane Silat center in Bogor began to take on a very international flavor with students from all over the world coming to stay and train for a few weeks to a few years.
Suhu died in 1986 leaving the care of PGB to his son, Gunawan Rahardja. Gunawan, the current Grandmaster of White Crane Silat, has continued and expanded upon his father's work.
The center of White Crane Silat in Bogor continues to provide a high level of training for Indonesians and students the world over. Every year an international retreat is held in a different host country and students come from around the globe to attend a week long intensive training seminar. Gunawan also continues the healing traditions of his uncle and father by providing traditional Asian healing practices to a wide variety of patients. And, as has always been the case, many of these patients, once well, become practitioners of White Crane Silat
dan yang lebih membuat saya kagum lagi ternyata orang yang mengobati saya disana itu adalah tetangga saya sewaktu saya kecil tinggal di jakarta.
Untuk yang ingin berobat silahkan contact :
perguruan silat pgb bangau putih
jl. kebon jakut #1
bogor 16142
pendaftaran call 0251 351 462
hari selasa, rabu, kamis, jumat jam 15.00-16.00
praktek :
hari rabu, kamis, jum'at, sabtu
jam 08.30-12.00 dan jam 15.30-17.30
http://homepage.mac.com/silatnyc/web_pages/history_of_white_crane.html
White Crane Silat: A Brief History
The Genesis of SILAT
White Crane Silat traces its origins to the monasteries and convents of China around 600 A.D. At this time the first patriarch of the legendary Shaolin temple, Bodhidharma (a.k.a. Ta Mo), first integrated internal yoga disciplines and martial arts training into a new movement practice.
As the centuries passed, successive generations created new systems and refined the old. By 1200 A.D., other major centers had appeared on several of China's sacred mountains, and secular schools also flourished. We are especially indebted to two of these schools: the Taoist Wu Tang monastery, which originated the concept of long forms, and the Buddhist O Mei convent, which was the source of most of the women's systems.
By this time, movement styles included animal forms (white crane, tiger, snake, monkey and dragon, etc.), elements of nature (wind, bamboo, earth, etc.), and Buddhist and Taoist deities such as the Goddess of Compassion, the God of Justice, and the Eight Immortals (including the drunken system). Many of these movement systems were also associated with specific forms of energy cultivation (Chi Kung), which variously aimed at developing power, health, and spirituality.
Prominent martial artists often travelled across the country in search of new techniques, and then retired to one of these monastic communities where they engaged in meditative practice and passed on their skills. As a result, these communities experienced a number of renaissances, and indirectly influenced each other's styles. In latter centuries, this process of cross-fertilization accelerated, as much that was hidden within these institutions became open to lay people, first in China and then abroad.
The Era of Development
The White Crane Silat lineage is currently taught through Persatuan Gerak Badan (the Organization for Harmonious Body Movement), an Indonesian organization founded in 1952 by the late Grandmaster Subur Rahardja (Suhu). Born in 1925 to a martial arts family (clan) in Bogor, West Java, Suhu became a student of Silat from a very tender age. Suhu's uncle and first teacher, Liem Kim Bouw, was a martial arts master and respected healer. Later, Suhu studied under several other martial arts masters who came to live with his uncle during times of difficulty in Asia in the 1930's and 40's.
Suhu demonstrated prodigious talent for the martial arts from a very early age. He also demonstrated the extraordinary discipline necessary to learn various styles and to endure the rigorous years of study of martial arts often taught only in monasteries. According to one of Suhu's most famous teachers, Agung Gedeh Jelanktik, the former King of Lombok, he had mastered the external form of martial arts by the age of twenty. Suhu then went on to master the internal styles as well.
It is said that the current White Crane Silat style taught by PGB represents Suhu's synthesis of four martial arts styles with that of his original clan style of kun tao.
In the years following World War II, Suhu joined his country in the battle for independence. Suhu gained a reputation as a formidable fighter during the guerrilla campaign against the Dutch and English colonial powers. Due to his bravery and common sense, Suhu often found himself in the role of leader. Suhu naturally began to share his martial skills with his close friends and comrades during the struggle for independence.
From this close knit group of young fighters Suhu founded his first group of 18 students, known as the Block-18. This group provided the foundation for the forming of Persatuan Gerak Badan in 1952. Suhu chose the White Crane as the symbol of the school because the crane is a social animal which represents balance and grace, and only fights in self defense.
The Present
In the 1970's young men and women from the West came to study White Crane Silat in Bogor under Suhu. Inspired by their commitment and interested in achieving a wider audience for his art, Suhu began to travel to the West to teach.
Soon White Crane Silat branches began to crop up in Germany, France, and the United States. Enthusiastic students often traveled to Bogor to train under Suhu in Indonesia and some of Suhu's senior students traveled to the Western countries to provide instruction. The White Crane Silat center in Bogor began to take on a very international flavor with students from all over the world coming to stay and train for a few weeks to a few years.
Suhu died in 1986 leaving the care of PGB to his son, Gunawan Rahardja. Gunawan, the current Grandmaster of White Crane Silat, has continued and expanded upon his father's work.
The center of White Crane Silat in Bogor continues to provide a high level of training for Indonesians and students the world over. Every year an international retreat is held in a different host country and students come from around the globe to attend a week long intensive training seminar. Gunawan also continues the healing traditions of his uncle and father by providing traditional Asian healing practices to a wide variety of patients. And, as has always been the case, many of these patients, once well, become practitioners of White Crane Silat
Thursday, July 17, 2008
Tomatoes
FDA declares it's OK to eat tomatoes again
http://news.yahoo.com/s/ap/20080718/ap_on_go_ca_st_pe/salmonella_tomatoes;_ylt=AnOTmbcSlJCMenq4EIpgVa6s0NUE
http://news.yahoo.com/s/ap/20080718/ap_on_go_ca_st_pe/salmonella_tomatoes;_ylt=AnOTmbcSlJCMenq4EIpgVa6s0NUE
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