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Split Gill , Distinctive bracket-like fungus whose gill edges split and turn up when dry and close up when rehydrated. Up to 3cm across, fan-shaped and lobed, with a narrow stipe-like attachment to substrate, margin irregular and undulating, with tooth-like projections, surface velvety or hairy, greyish beige to white and concentrically zoned with age. Gills fanning out from point of attachment, pinkish grey, Stipe absent or rudimentary, Habitat fallen wood of deciduous trees,bizarrely, also increasingly found on polythene-wrapped straw bales, locally common in SE England,....
Almost close to the Malaysian style dark Hokkien mee, better than most of the Zi Char stalls. Healthy as no pork lard was used. :) - ER
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times
- Ingredients -
1 package of carrot cake mix
2 eggs
3/4 cup of shortening
- Instructions -
1. Preheat oven to 350 degrees.
2. Oil cookie sheets.
3. Blend all ingredients together in a medium bowl until completely combined.
4. Roll soft dough in small balls (smaller than you anticipate) on a cookie sheet, don't press down.
5. Bake 350 degrees for 8 minutes. Be sure to spin the sheets around partway through. Do not over cook!
6. Let cool on cookie sheets for a few minutes before transferring to a plate to cool completely.
** Note: If you're using a 'decadent' cake mix that has you rehydrate the carrots/raisins, be sure to press out as much water as possible before adding to the ingredients. You also might have to add some extra flour to get the right just-barely-roll-able consistency.
- Frosting -
8 ounces cream cheese (1 package, softened)
4 Tbsp of butter (softened)
2 tsp vanilla
2.5 cups powdered sugar
7. Mix frosting ingredients with beaters until smooth.
8. When cookies are cool, frost the backs and press together making a cookie sandwich.
9. EAT MOAR COOKIES.
Attempting to rehab a baby cottontail that was brought home by my parents' Boston Terrier. This is the second one the dog has found but the first that's been alive. We couldn't find the nest and even if we did, couldn't return him since the dog would just go after them again. >_<
Cottontails are one of the hardest animals to rehab so I'm not holding out much hope. So far the little guy has, at least, calmed down and taken some Pedialite/KMR mixture to start getting him rehydrated.
One of the oldest bullrings in Spain.
The light here is mad .......
6 o'clock in the evening, and it’s still like a furnace .......
Anybody with any sense is still having their siesta, but not your correspondant, oh no, I am out doing the tourist (mad dogs and Englishmen) thing in the astonishing town of Ronda.
I have been back two days and am still rehydrating.
(I just wish I'd been wearing my Jamiroquai hat)
Since tomorrow, 17 March, is St. Patrick’s Day, Jersey Shore decided to make some “fruit jerky.”
“What better way to celebrate St. Patrick than with dried tomatoes and some other fruits?” said Aggie Ring. “And!!! I pity the poor fool who doesn’t know that a tomato is a fruit.”
“But…” I said. “We’ve never done anything like this before. What if we rip a hole in the fabric of the space-time continuum and destroy the galaxy?”
“Look. If it doesn’t come out well, we can just rehydrate them in some vodka.” said Aggie Ring.
“Oh, Tito’s!” I pleaded.
We went to the grocers. Aggie Ring wanted some really fleshy heirloom tomatoes but they didn’t have any. Aggie Ring made a command decision to go with Roma tomatoes. They’re fairly fleshy. You can’t make dehydrated tomatoes out of salad tomatoes according to the documentation we’ve found. They are great on salads, but not for drying out and maintaining flavor.
A couple of pineapples were picked out that seemed very fresh. In a moment of Aggie Ring lunacy, he picked out some honeydew melon. After letting out his trademark “Evil Aggie Ring™” laugh, Aggie Ring said, “I’ve always been a fool for a good honeydew melon.”
It turned out to be easier to prepare the fruits than any of the beef, pork, or poultry we’ve made jerky from in the past. Wash, peal, slice and throw into the “big ass” dehydrator. No need to marinade.
Aggie Ring cut of the tops of the Roma tomatoes where they had connected to the stem and sliced them vertically down the middle. This way, they form a “pool” or perhaps “jacuzzi” is a better word for the mass of the tomato fruit to form in while the moisture is being pulled out of them. You don’t want the “good stuff” to drip through all of the trays.
The pineapple and honeydew were cut into small pieces and also placed on trays in the dehydrator.
“Well,” said Aggie Ring. “My work here is done. See you guys in about 10 hours.”
I hope this all works out. If not, I’ll have to bring in Texas Aggie Ring’s Austin, Texas buddy “Tito” to see what can be done to get some life back into the fruits.
#AggieRing
This is the perfect soap for dry or troubled skin. Great as a facial bar or all over, this bar contains both shea and cocoa butters as well as an abundance of skin loving oils such as Olive and Rice Bran, both known for their moisturizing properties. It leaves behind a bit of excess oil to smooth and rehydrate your skin. Leaves you feeling moisturized, not oily or greasy. Also makes a great shampoo bar.
Made using the cold process soapmaking method, my Lavender Mint Soap is naturally scented with lavender and peppermint essential oils. It contains no artificial fragrances or colors and is all natural. Bar weighs 4oz. - 4.5oz.
Experiment: This specimen has previously been photographed and uploaded to our account. www.flickr.com/photos/usgsbiml/14589580124/ and www.flickr.com/photos/usgsbiml/14404813170/
The difference is that I have cleaned the specimen by rehydrating it overnight floating on foam in a tupper ware container of water and then vigorously washing it in hot soapy water by dunking the specimen on the pin into another plastic container and shaking. The specimen was rinsed under the faucet, blotted on a paper towel and then dipped into Acetone to replace much of the water. At that point it was subjected to compressed air which quickly dried the hair. There is a slight bit of matting compared to the original, but you will notice the eyes are nicely saturated and dark now and the pollen and dust on the specimen is largely gone. Will be doing this with more specimens in the future. The comparisons are even more dramatic when you consider how much time I spent on the first pictures to photoshop out a lot of the major dust.
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All photographs are public domain, feel free to download and use as you wish.
Photography Information: Canon Mark II 5D, Zerene Stacker, Stackshot Sled, 65mm Canon MP-E 1-5X macro lens, Twin Macro Flash in Styrofoam Cooler, F5.0, ISO 100, Shutter Speed 200
The murmuring of bees has ceased;
But murmuring of some
Posterior, prophetic,
Has simultaneous come,--
The lower metres of the year,
When nature's laugh is done,--
The Revelations of the book
Whose Genesis is June.
-Emily Dickinson
Want some Useful Links to the Techniques We Use? Well now here you go Citizen:
Basic USGSBIML set up:
www.youtube.com/watch?v=S-_yvIsucOY
USGSBIML Photoshopping Technique: Note that we now have added using the burn tool at 50% opacity set to shadows to clean up the halos that bleed into the black background from "hot" color sections of the picture.
www.youtube.com/watch?v=Bdmx_8zqvN4
PDF of Basic USGSBIML Photography Set Up:
ftp://ftpext.usgs.gov/pub/er/md/laurel/Droege/How%20to%20Take%20MacroPhotographs%20of%20Insects%20BIML%20Lab2.pdf
Google Hangout Demonstration of Techniques:
plus.google.com/events/c5569losvskrv2nu606ltof8odo
or
www.youtube.com/watch?v=4c15neFttoU
Excellent Technical Form on Stacking:
Contact information:
Sam Droege
sdroege@usgs.gov
301 497 5840
Last but not least was the DPU. I fired off a wide angle wedgie that worked and then a telephoto series that didn't because it had gotten so hot that all the shots were heat shocked!
With that I called it quits; quite frankly there was nothing that could have held me to trackside any longer, it was time to get home and rehydrate!
Clarendon Hills / Prospect Ave
BNSF e/b loaded unit oil – DPU
NS 1019 SD70ACe
Well into midafternoon of my first full day of traveling, I became concerned that I had taken NO photos yet. Wickliffe, KY, remains undocumented, as do the Ohio and Mississippi bridges at Cairo, Illinois.
And that would have been some good documentation, too. Crossing the first bridge at Wickliffe takes you across the Ohio River, broader than the Mississippi at that point. And immediately upon crossing, you hang a left and start across another bridge, over the Mississippi. The Mississippi bridge is longer, because it has to cross the Mississippi's wider floodplain. Let's see if I can work the word "Mississippi" one more time into this paragraph.
There were planty of interesting things to see, and to photograph. But I was more concerned about the truck behind me and the general lack of shoulder or ANYPLACE to pull over, and so, alas, did not take any pictures.
Until I stopped in Dexter, Missouri, to gas up and rehydrate. The heat index was 100 degrees outside, so I took the picture of the Route 60 window decoration from INSIDE the store.
Oh, yeah, I was on U.S. Highway 60. But you knew that, right?
A few words about Highway 60: It might as well be an Interstate, but for the down-hominess of the places you pass through. It is wide, with the shoulders of a lumberjack, and the complexion of a princess. A princess who senses a pea under her mattress, for it is not without the occasional frown or wrinkle -- but, still, quite hospitable. There is room to pass (and to be passed, I'm not here to prove nothin'), there is enough clearance along the right of way that the deer and the antelope cannot play suddenly out in front of you, and there are lots of roadsigns.
On the other hand, there are also crossroads, and the occasional stoplight. So you can't ride with the same flat-out intensity that interstates demand.
There is also much less traffic, and what there is is much less competitive than the interstates. The road is even enough that I had no trouble maintaining the 65 mph speed limit -- and more. The Law, and its signs, call it a "speed limit"; automobile drivers regard it as a minimum. Except for the occasional loaded-down (and up) minivan, on vacation, everyone I met wanted to pass me.
I sometimes find myself creeping past the double nickel on Tennessee and Kentucky roads. I'm usually mainly concerned with watching the road and other drivers, so a glance at the speedometer sometimes discovers me somewhere north of 55. But 65, on the lovely US Highway 60 in Missouri, seems the magic number. Not that I don't sometimes push it up to 70 (or even 80) on those long, straight stretches... but 65 is easily maintained.
Except for a fundamental limitation: my fundament limits me to about 100 miles of riding at a stretch, which number decreases as the day wears on. So, well short of my goal of Joplin, I was looking for motellage....
This is a bit odd, three typewritten pages with the Apollo 11 menu, on Whirlpool watermarked paper.
Each meal was planned and packed before the mission, and each crewman could choose from a menu of options, aiming for 2,500 calories/day. Each meal was in a foil-wrapped "TV dinner" tray, the norm from Apollo 10 onward.
A key detail (below): the first walk on the moon was powered by bacon! These bacon blocks were coated with gelatin to combat crumbs.
A major improvement for Apollo over Gemini was the availability of heated water and food in the command module (but not in the lunar module). For the first time, hot coffee was possible, fifteen cups for each astronaut, with Aldrin requesting black, Michael Collins with sugar, and Neil Armstrong's light and sweet.
Tang was nowhere to be found, as Armstrong patiently explained to me. Buzz Adlrin added "the three of us dutifully sampled the orange drink and instead chose an orange-grapefruit mixture as our citrus drink." (James Hansen's First Man: The Life of Neil A. Armstrong). Also missing was that staple of science museum gift shops, astronaut ice cream. The astronauts settled instead on a variety of puddings and cookie cubes.
The freeze-dried food was rehydrated in metered amounts through a pistol-style squirt gun on the end of a hose, dispensing 1/2 oz. of water per click. The water was the byproduct of the fuel cell electricity generators.
This is a transverse section through the stem of a Horse Hair (Equisetum arvense.) This is the epidermis of the middle layer in the internode region of the stem, e.g., www.flickr.com/photos/14643312@N02/17227273543. The image is with partially crossed polarizers. The silicate deposition which is birefringent (bright white here) appears to be on the inside of the epidermal cell walls consistent with what is reported. Specimen collected along the Dowagiac River, 25 May 2015. In retrospect, the stem was not perfectly straight in the paraffin block and it was too thin.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed in polarized light on a Spencer 42 petrographic microscope at original magnification of 1000X using a Sony NEX-5N and a Leica MIKAS 1/3X adapter. This is a dry image with the aperture of the Zeiss 100X objective reduced to match the NA=1 of the polarizing condenser.
These best foods to cure a hangover are scientific proven some of them are traditional way and some are new. All information is described one by one how it will rehydrate you and bring back lost nutrition’s goo.gl/BCl06i
Fenix SPF 30 Rehydrating Sunscreen
This AWARD WINNING sunscreen promotes skin hydration and combats free radicals, while our cutting edge sunscreen technology gives you broad-spectrum UVA / UVB protection.
Recommended Skin Type: All skin types
Usage Directions:
Apply daily to face, neck and body, or apply liberally before sun exposure. Use before applying make-up. To maintain protection reapply after swimming, or excessive perspiring.
Key Ingredients:
Avobenzone (Parsol 1789®) - A revolutionary development in sunscreen technology approved by the FDA in 1998. While traditional chemical sunscreens could block against UVB (the “burning rays”) and UVAII wavelengths, they could not adequately block out UVAI rays, the ones responsible for the skin damage that results in wrinkles, hyperpigmentation, etc. Effectively protects from UVA rays.
Octyl Methoxycinnamate
Octyl Salicylate - Protects against UVB rays. Considered a non-comedogenic raw material.
Oxybenzone -UV absorber that protects from UVA rays.
Seaweed Extract - Deeply hydrates all skin types, leaving the skin with a real sensation of suppleness and softness. Rebalances the skin’s natural environment as it provides nourishment.
Algae Extract - Ensures proper skin hydration, and delvers a wealth of amino acids, proteins, minerals & vitamins to skin. Supports the cell renewal process. Excellent moisturizing agent.
Orchid Extract - Naturally elevates the sun protection factor, while rehydrating the skin’s surface.
Vitamin A - Improves skin elasticity, moisture content and suppleness while reversing the signs of photo-aging.
Vitamin B - The most popular anti-oxidant, Vitamin C is a required component in the production of collagen, the tissue responsible for skin suppleness. Moreover, Vitamin C has been shown to help slow the production of hyperpigmentation (“age spots”) while providing some UV protection.
Vitamin C - Penetrates the stratum corneum and maintains moisture levels of the skin for long periods of time (16 to 24 Hours). Accumulates in the epidermis and forms a barrier against moisture evaporation from the skin. An anti-oxidant, Vitamin E helps prevent free radical damage in the skin tissues.
Turnips (dehydrated and rehydrated) butter, horseradish
Puglisi - Relae
Robertson - Tartine
Rose Carrarini - Rose Bakery
Rose Bakery
Dover Street Market
160 Lexington Ave, New York, NY 10016
(646) 837-7754
One of our go-to snacks on this trip was cheese and crackers – specifically Ritz Crackers. It was a nice change from the endless rehydrated food buffet. As we were driving around looking for photogenic, Norway-type things it was common for me to toss the camera, still mounted to the tripod, onto the back seat to save time on set up and break down at each stop. As we reached our next point to explore I hopped out of the car and quickly grabbed my camera. I got a few steps from the car before realizing my lens had become wedged inside a half full Ritz Cracker box that had been laying in the back seat. This lead to a hilarious Ritz Camera joke. Megan couldn't stop laughing. Ok, maybe it was a groaner and Megan was just laughing at the situation (until I told the joke – that put an end to her laugher).
I learned that this is a working truck and not just a PR vehicle when I saw this truck on the scene of a recent fire nearby. This truck supplies the firefighters at the scene of a fire with oxygen, ice and rehydrating water bottles. My friend Bob from dublin creates incredible photoshopped images as here: www.flickr.com/photos/28086861@N02/3023328202/
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All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
This is a transverse section through the lamella (gills) of a Panaeolus foenisecii mushroom. The spores have stained an amber colour. The spore producing Hymenium really soaked up the Hematoxylin. Future sections will be thinner and stained in Hematoxylin for less time to reveal the internal structure. The cap surface is out of the frame to the left.
The following protocol for fixation is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Staining was per Johansen. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Cleared IPA:Xylene, 1:3, 1:1, 3:1, 2 hr. min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 3 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min 2X. Cleared 2X xyene 5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 430X using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Schizophyllum commune, the split gill fungus, perhaps the world's most widespread fungus-- and possessor of over 28,000 different sexes
It is probably the most widespread fungus in existence, being found on every continent except Antarctica, where there is no wood to be used as a substrate.
There is a single common worldwide species, although there are a few less common species of Schizophyllum. The genus name means "split gill," and thus this is the split gill fungus. It does not appear to be very closely related to the other gilled mushrooms, and most researchers place it in its own order the Schizophyllales. The gills function to produce basidiospores on their surface. They appear to be split because they can dry out and rehydrate (and thus open and close) many times over the course of a growing season.
This is a great adaptation for a climate with sporadic rains. Unlike other mushroom species, the mycelium only has to produce one set of fruiting bodies per year, which can then dry out and rehydrate and keep functioning. It's a great strategy for reproduction. You can probably even go out in the dead of winter and find sporulating fruiting bodies of this fungus. It's a very successful wood decay fungus that causes a white rot. Interestingly, this fungus has also been known to cause a human mycosis in just a few cases involving immunoincompetent people, especially children. In one case, the fungus had grown through the soft palate of a child's mouth and was actually forming fruiting bodies (mushrooms) in her sinuses!!!
Schizophyllum commune is a very common species of mushroom in the genus Schizophyllum. It is the world's most widely distributed mushroom, occurring on every continent except Antarctica.
Although European and US guidebooks list it as inedible, this is apparently due to differing standards of taste rather than known toxicity, being regarded with little culinary interest due to its tough texture. S. commune is, in fact, edible and widely consumed in Mexico and elsewhere in the tropics.
The gills, which produce basidiospores on their surface split when the mushroom dries out, earning this mushroom the common name Split Gill. It has more than 28,000 sexes.
The cap is shell-shaped, with the tissue concentrated at the point of attachment, resembling a stem. It is often wavy and lobed, with a rigid margin when old. It is tough, felty and hairy, and slippery when moist. It is greyish white and up to 4 cm in diameter. The gills are pale reddish or grey, very narrow with a longitudinal split edge which becomes inrolled when wet; the only knows fungus with spit gills that are capable of retracting by movement. It is found predominantly from autumn to spring on dead wood, in coniferous and deciduous forest.
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
So an update with the vinyl/rubber stuff on nylon hair, it HAS made a huge difference in texture to the nylon. Before, even after multiple hair conditionings, the nylon felt sort of dry and brittle but after coating it in the car interior liquid, the hair feels much more elastic and glossy.
As with the flat ironing, it did managed to straighten a few more millimetres of hair but the last 5mm seems to be impossible to really hydrate or straighten.
So, if you got a lot of dolls with nylon hair like the Disney Store dolls or MGAE dolls, I definitely recommend using car interior spray meant to help aging vinyl and plastic to rehydrate dried out nylon hair.
This is a composite image of a transverse section through the stem of a Horse Hair (Equisetum arvense.) The stem is multi-layered. Specimen collected along the Dowagiac River, 25 May 2015. The background is hard to control using the 3X objective on this microscope, hence the noise.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed in bright field on a Spencer 42 petrographic microscope at original magnification of 30X using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.
Copyright - All Rights Reserved - Black Diamond Images
Family : Arecaceae
The long drought of July August, September and extending into October now has to 2nd October 2017 seen more than a dozen Bangalows growing at Raintrees Native and Rainforest Gardens at Diamond Beach on the NSW Mid North Coast simply give up on life. Many have survived worse droughts but for some reason this one has taken a much heavier toll on the species.
Most of those that have succumbed have been growing directly next to a larger specimen which has presumably had more capacity to extract moisture than the smaller adjacent palm.
In all cases the trunk of the palm atrophies, shrinks and squares off in profile as its cells constrict due to lack of water. Once this happens the weight of the otherwise green frons above becomes too great for the trunk to support and the pam head just drops over in the crownshaft. Affected palms may live on for a considerable time, even years like this if rain comes regularly enough to allow the trunk to rehydrate however the palm is doomed and a centre frond will not generally re-establish.
In the case of these specimens I'll take them down and probably not replace them.
If the long dry extends into late October 2017 and worse, into November then other palms could also suffer the same fate. Fingers crossed for at least some spring rains although if recent years are any guide we are likely to see the dry continue for a while yet.
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
Transverse section of a Equistetum sp. strobilus (spore producing structure) showing spores developing in the a sporangium. The strobili as found is shown at: www.flickr.com/photos/14643312@N02/18511410355/. Equistetum or Horsetail is a vascular plant which produces spores instead of seeds. The specimen is from the edge of the Dowagiac River.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Paraplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 90 (10 min.), 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 3 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min 2X. Cleared 2X xyene 5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 200X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Since tomorrow, 17 March, is St. Patrick’s Day, Jersey Shore decided to make some “fruit jerky.”
“What better way to celebrate St. Patrick than with dried tomatoes and some other fruits?” said Aggie Ring. “And!!! I pity the poor fool who doesn’t know that a tomato is a fruit.”
“But…” I said. “We’ve never done anything like this before. What if we rip a hole in the fabric of the space-time continuum and destroy the galaxy?”
“Look. If it doesn’t come out well, we can just rehydrate them in some vodka.” said Aggie Ring.
“Oh, Tito’s!” I pleaded.
We went to the grocers. Aggie Ring wanted some really fleshy heirloom tomatoes but they didn’t have any. Aggie Ring made a command decision to go with Roma tomatoes. They’re fairly fleshy. You can’t make dehydrated tomatoes out of salad tomatoes according to the documentation we’ve found. They are great on salads, but not for drying out and maintaining flavor.
A couple of pineapples were picked out that seemed very fresh. In a moment of Aggie Ring lunacy, he picked out some honeydew melon. After letting out his trademark “Evil Aggie Ring™” laugh, Aggie Ring said, “I’ve always been a fool for a good honeydew melon.”
It turned out to be easier to prepare the fruits than any of the beef, pork, or poultry we’ve made jerky from in the past. Wash, peal, slice and throw into the “big ass” dehydrator. No need to marinade.
Aggie Ring cut of the tops of the Roma tomatoes where they had connected to the stem and sliced them vertically down the middle. This way, they form a “pool” or perhaps “jacuzzi” is a better word for the mass of the tomato fruit to form in while the moisture is being pulled out of them. You don’t want the “good stuff” to drip through all of the trays.
The pineapple and honeydew were cut into small pieces and also placed on trays in the dehydrator.
“Well,” said Aggie Ring. “My work here is done. See you guys in about 10 hours.”
I hope this all works out. If not, I’ll have to bring in Texas Aggie Ring’s Austin, Texas buddy “Tito” to see what can be done to get some life back into the fruits.
#AggieRing
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
The mud on the bottom of this temporary pond has little or no oxygen content. The pond has been dry for several days. Bloodworms (Tubifex sp.) live in the oxygen deprived mud of the dried pond. A short rain formed a few temporary pools (only 8 inches or so in diameter) at the low end of the pond. The small rain pools filled quickly with thousands of the worms supplying their red hemoglobin molecules with fresh oxygen. West Friendship Park, Maryland.
This is the late Ashley.
Place: Brandywine Zoo, in Delaware, USA
This species is threatened with extinction. The largest living member of the Felidae. No two tigers have the same pattern of stripes. Face markings can be used like man’s fingerprints. They can tolerate temperatures as low as minus 45 degrees F, due to long, thick fur coat and a fat layer as much as two inches thick on its belly and flanks. Their vision is 6 times more acute than that of man under poor illumination, making them mainly nocturnal. They are normally solitary except for courting pairs and females with their young. They are primarily terrestrial, but are excellent swimmers. Tigers construct several dens throughout their territory beneath fallen trees, rocks, in stone cavities or rotten thickets. Tigers hunt alone, depending on sight and hearing more than smell; actively searching for prey more often than waiting in ambush( when stalking, they stay under cover, their stripes being effective camouflage). They attack from the side or from the rear, seizing prey by the shoulders, back or neck. For larger prey, a throat bite is used causing strangulation. Only one in 10-20 tries to catch major prey is successful. Strong, curved canines serve as daggers, the tiger’s most important weapon. Their only enemies are humans. Their life expectancy is approximately 15 years in the wild and up to 20 years in captivity.(this information was found on the Brandywine Zoo website)
This is Ashley a Siberian Tiger shot at the Brandywine Zoo in Wilmington, DE. This is one of the main attractions at this Zoo…
My other site is www.cafepress.com/robwalley where you can purchase this:
Help save the planet while you rehydrate in style with an eye-catching water bottle from SIGG. Made from a single piece of aluminum with an EcoCare BPA-free lining, it’s ultra-lightweight (yet rugged and crack-resistant). To minimize unwanted tastes and scents, the inside is lined with a water-based, non-toxic epoxy resin that exceeds FDA leaching requirements.
Holds 1.0L
Recyclable & reusable
EcoCare BPA-free lining
Lifetime warranty
Do not freeze
Members of the Mississauga Fire Dept. take a break from fighting the fire to cool off and rehydrate.
Yesterday at 6pm, a house fire erupted and caused severe damage to a home on Wilcox Road.
Luckily there were no injuries and officials are still investigating to determine what caused the incident.
DO NOT USE WITHOUT WRITTEN PERMISSION FROM DAN SUTTON
© 2011 Photo Copyright
Dan Sutton Photography
The Crispy oyster & bacon pad thai at Talde features think chunks of Benton’s Bacon, fried oysters, and Frank's Hot Sauce. The noodles aren't blanced before used, but only soaked before they are stir-fried, so they can rehydrate in the sauce.
Talde, located at 369 Seventh Avenue, was opened in January 2012 by Dale Talde, former sous chef at Buddakan and two-time Top Chef contestant, and John Bush & Daid Massoni, the co-owners of Thistle Hill Tavern.
Please check out full details and many unique recipes at Garrett's Table!
From Garrett's Table:
"Jacquie helped me concoct this tart that combines three of my favorite flavors: cranberry, orange, and ginger. The crust is an orange páte sucre made with plenty of fresh orange zest. The tart crust is filled first with a mixture of fresh ginger and sweetened cream cheese. Dried cranberries that have been rehydrated in orange juice top the cream cheese. Finally, it’s finished with whipped orange fluff and a piece of candied ginger. It’s a refreshing way to end a meal and great with a cup of coffee. This is a subscriber only recipe! Click the link below to subscribe to my mailing list and I’ll include the recipe in my next mailing (March 18) along with more great subscriber-only content. I mail twice monthly and you can easily unsubscribe at any time."
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times
Hibiscus flowers also known as roselle are ideal for brewing hibiscus tea, a smooth, relaxing, naturally caffeine-free drink with a fragrant aroma and a tangy, cranberry-like flavor. Gaze into your teacup and you'll see rehydrated hibiscus flowers serenely floating in the deep magenta-colored tea. Hot hibiscus tea is soothing in the winter, while iced hibiscus tea delivers a cool kick in the summer. Hibiscus is the main ingredient of "Fruit Teas". Though it's not a fruit at all, it gives all those fruit teas their fruit taste, while the fruit actually do not manage to do just that, having mainly ornamental functions in such "tea". www.viconyteas.com/herbal-tea/roselle-hibiscus-flower.html