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The colonization of the Moon is the proposed establishment of permanent human communities on the Moon. Advocates of space exploration have seen settlement of the Moon as a logical step in the expansion of humanity beyond the Earth. Recent indication that water might be present in noteworthy quantities at the Lunar poles has increased interest in the Moon. Polar colonies could also avoid the problem of long Lunar nights (about 354 hours, a little more than two weeks) and take advantage of the sun continuously.
Permanent human habitation on a planetary body other than the Earth is one of science fiction's most prevalent themes. As technology has advanced, and concerns about the future of humanity on Earth have increased, the argument that space colonization is an achievable and worthwhile goal has gained momentum. Because of its proximity to Earth, the Moon has been seen as a prime candidate for the location of humanity's first permanently occupied extraterrestrial base.
A lunar outpost was an element of the George W. Bush era Vision for Space Exploration, which has been replaced with President Barack Obama's space policy. The outpost would have been an inhabited facility on the surface of the Moon. At the time it was proposed, NASA was to construct the outpost over the five years between 2019 and 2024. The United States Congress directed that the U.S. portion, "shall be designated the Neil A. Armstrong Lunar Outpost".
On December 4, 2006, NASA announced the conclusion of its Global Exploration Strategy and Lunar Architecture Study. The Lunar Architecture Study's purpose was to "define a series of lunar missions constituting NASA's Lunar campaign to fulfill the Lunar Exploration elements" of the Vision for Space Exploration. What resulted was a basic plan for a lunar outpost near one of the poles of the Moon, which would permanently house astronauts in six-month shifts. These studies were made before the discovery of water ice (5.6 ± 2.9% by mass) in a polar crater, which may substantially affect plans.
Basecamp bash during the 2023 National Scout Jamboree at The Summit Bechtel Reserve in Mount Hope, West Virginia. (BSA Photo by Leo He)
**********Beginning of Shooting Data Section**********
20230725-21-18-31--LH date - 7/25/23 time - 21:18:31
I just got the door outside finished and I’m now working on refining details and getting the colors to match
Dumplings are a food that consists of small pieces of dough wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling.
AFRICAN CUISINE
Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.
Fufu may be described as a dumpling although in actual sense, it is not. Fufu is made by pounding boiled cassava (common in Ghana) or yam (common in Nigeria) in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added. There are several other versions of fufu in Africa and the Caribbean. There have been other versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls.
Tihlo - prepared from roasted barley flour - originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south.
Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce.
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.
AMERICAN CUISINE
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplings which is served as a thick soup. Chicken and dumplings is a popular comfort food in the Southern and Midwestern U.S.
Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
ASIAN CUISINE
CENTRAL ASIAN CUISINE
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.
CHINESE CUISINE
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.The jiaozi (Chinese: 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (December 22 of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.
See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.
INDIAN CUISINE
Indian cuisine features several dishes which could be characterised as dumplings:
Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Bhajia are also dumplings sometimes stuffed with veggies and fruits.
Fara (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
Kachori (Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Karanji (Marathi, Oriya) or Kajjikayi (Kannada, Telugu) or Kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among Maharastrians, Oriyas and South Indians.
Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying. A wide range of pithas are available in eastern and north eastern India.
Another dumpling popular in Western India and South India is the Modak (Marathi, Oriya) or Modhaka (Kannada) or Modagam (Tamil) or Sugiyan (Malayalam), Kudumu (Telugu) where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee.
Kozhakkattai (Tamil) or Kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used.
Ada (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of Kozhakkattai is equally famous in Kerala.
Pidi (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
Samosa is another popular savoury snack eaten in the Indian Subcontinent and Iranian Plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country.
INDONESIAN CUISINE
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmi ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
FILIPINO CUISINE
Similar to Indonesia, the Chinese have brought dumplings to the Philippines since Pre-colonial times. It is also called Siomai which is made from ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried and is usually dipped in soy sauce with calamansi juice.
JAPANESE CUISINE
Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
KOREAN CUISINE
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup)(만둣국).
MONGOLIAN CUISINE
Buuz
Khuushuur
NEPALI CUISINE
In Nepal, steamed dumplings known as momos (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.
Momos can be both fried and steamed. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo, and steamed momos served in a hot sauce are called C-Momo in Nepal. Momos can also be prepared by directly deep frying without steaming first. Momos are one of the most items on the menus of Nepalese restaurants not only in Nepal but also around the world with significant Nepali populations like India, USA, UK, Australia and some Middle Eastern and European countries.
CARIBBEAN AND LATIN AMERICAN CUISINE
GENERAL
Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried or steamed and excess dough is not cut off.
CARIBBEAN CUISINE
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
BARBADIAN CUISINE
In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spice, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, they dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.
JAMAICAN CUISINE
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks a lot like buñuelos, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. When mixed with sugar, cornmeal and baking powder and fried, this variation is called festival. This delicious variation goes well when served with fried fish, or any other traditional Jamaican home food.
It derived from the Akan cuisine of Bofrot, with the exclusion of vanilla and yeast. For Jamaican dumplings, however, sugar and butter is optional as there are various ways to make it in Jamaica.
BRAZILIAN CUISINE
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
CHILEAN CUISINE
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
PERUVIAN CUISINE
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.
PUERTO RICAN CUISINE
In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
EUROPEAN CUISINE
BRITISH AND IRISH CUISINE
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.
After beef stew is finished, a pudding can be created by topping the dumplings and gravy with sugar.[citation needed]
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[8] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[9] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
CENTRAL EUROPEAN CUISINE
Germany, Hungary, Austria, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm across.
he only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These aresmall lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.
In Hungary, these dumplings are called galuska or nokedli. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
In Czech cuisine dumplings have two main forms:
Knödel is called in Czech knedlík and in Slovakia knedliček. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.
Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
EASTERN EUROPEAN CUISINE
Pierogi of Poland and varenyky of Ukraine, Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)
Kluski are a different variety of Polish dumplings.
Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкi).
Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork and/or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[11] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.
ITALIAN CUISINE
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
SCANDINAVIAN CUISINE
NORWAY
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they are filled with bacon. In some areas it is common to serve the dumplings with syrup.
SWEDEN
In Sweden, potato dumplings of originally German origin[14] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[15] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.
When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten, and as kams in Jämtland, Ångermanland and Medelpad. Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.
Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.
A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling. Blodpalt also existed across the country originally, and has been found in iron age graves in Halland.
The filled kroppkaka, palt or kams ball - as well as the flatter, unfilled flatpalt, flatkams and klabbe - is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.
Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.
MIDDLE EASTERN CUISINE
ARABIC CUISINE
Asida
Kibbeh
Qatayef
Shishbarak
CAUCASIAN CUISINE
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.
Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.
Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.
Khinkali (Georgian: ხინკალი) are Georgian dumplings usually filled with spiced meat. herbs (usually coriander), onions, and garlic. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
JEWISH CUISINE
Kreplach
Kubbeh
Matzah ball
Knish
TURKISH CUISINE
Manti
WIKIPEDIA
Adventure Great Himalaya Arrange Everest Base Camp Trekking,trek to everest base camp, everest trek.
JOINT BASE PEARL HARBOR-HICKAM (June 2, 2022) - The Los Angeles-class fast-attack submarine USS Charlotte (SSN 766) departs Joint Base Pearl Harbor-Hickam for a regularly scheduled underway, June 2. Charlotte is capable of supporting various missions, including anti-submarine warfare, anti-surface ship warfare, strike warfare, and intelligence, surveillance, and reconnaissance. (U.S. Navy photo by Chief Mass Communication Specialist Amy Biller) 220602-N-SS492-1025
** Interested in following U.S. Indo-Pacific Command? Engage and connect with us at www.facebook.com/indopacom | twitter.com/INDOPACOM | www.instagram.com/indopacom | www.flickr.com/photos/us-pacific-command; | www.youtube.com/user/USPacificCommand | www.pacom.mil/ **
Scoutmaster Amanda Steele from Georgia-Carolina Council getting interviewed upon arrival during the 2023 National Scout Jamboree at The Summit Bechtel Reserve in Mount Hope, West Virginia. (BSA Photo by Leo He)
**********Beginning of Shooting Data Section**********
20230720-16-01-19--LH date - 7/20/23 time - 16:01:19
+++ DISCLAIMER +++
Nothing you see here is real, even though the conversion or the presented background story might be based historical facts. BEWARE!
Some background:
The Supermarine Spitfire is a British single-seat fighter aircraft that was used by the Royal Air Force and many other Allied countries during and after the Second World War. The Spitfire was built in many variants, using several wing configurations, and was produced in greater numbers than any other British aircraft.
The Spitfire was designed as a short-range, high-performance interceptor aircraft by R. J. Mitchell, chief designer at Supermarine Aviation Works (which operated as a subsidiary of Vickers-Armstrong from 1928). In accordance with its role as an interceptor, Mitchell designed the Spitfire's distinctive elliptical wing to have the thinnest possible cross-section; this thin wing enabled the Spitfire to have a higher top speed than several contemporary fighters, including the Hawker Hurricane.
It was the only British fighter to be in continuous production throughout World War II, and remained in service with several air forces around the world for several years. One of its post-war operators was the Lebanese Air Force, or Al Quwwat al-Jawwiya al-Lubnaniyya (لقوات الجوية اللبنانية).
The Lebanese Air Force was established in 1949 under the command of then-Lieutenant Colonel Emile Boustany who later became commander of the army. Soon after its establishment, a number of planes were donated by the British, French, and Italian governments, with additional planes donated by Britain and Italy later that same year.
Britain donated 4 Percival Prentices, 2 World War II-era Percival Proctors and seven trpocailized Supermarine Spitfires (six Mk. XVIe and one TR.8 two-seater), while Italy donated 4 Savoia-Marchetti SM.79 bombers which were mainly used for transportation.
The Mk XVI Spitfire was a WWII design, and the last variant powered by a Merlin engine and based on the original, sleek fuselage. It was basically the same as the Mk IX, except for the engine, a Merlin 266. The Merlin 266 was the Merlin 66 and was built under licence in the USA by the Packard Motor Company. The "2" was added as a prefix in order to avoid confusion with the engines, as they required different tooling.
All Mk XVI aircraft produced (a total of 1,054 Mk XVIs left Castle Bromwich) were of the Low-Altitude Fighter (LF) variety. This was not determined by the length of the wings (clipped wings were fitted to most LF Spitfires), but by the engine, which had been optimised for low-altitude operation. All production Mk XVIs had clipped wings for low altitude work and were fitted with the rear fuselage fuel tanks with a combined capacity of 75 gal. Many XVIs featured cut-down rear fuselages with bubble canopies. On these aircraft the rear fuselage tank capacity was limited to 66 gal.
Because of a slightly taller intercooler and rearranged accessories on the Packard Merlins a new, bulged upper cowling was introduced, a detail that also appeared on late production IXs. For the service in the Middel East region the Lebanese machines received dust filters which considerably changed the aircraft's silhouette.
Armament consisted of two 20 mm Hispano II cannons - each with 120 rpg - and two 0.50 calibre Browning machine guns - each with 250 rpg. 1 × 500 lb (227 kg) bomb could be carried underneath the centre rack, and 1 × 250 lb (114 kg) bomb could be slung under each wing. As a special feature, the wing hardpoints of the Lebanese Spitfires were "wet" so that slipper tanks with 24 gal. each could be carried, compensating for the reduces rear fuselage tank due to the bubble canopy's lowered dorsal spine.
The Lebanese Spitfires only saw a short service, since in 1953, jet fighters were introduced when 16 de Havilland Vampire jets were received, and the first Hawker Hunters arrived in 1959, which replaced the obsolete Spitfires. This initial Hunter batch was followed by more Hunters through 1977.
In 1968, 12 Mirage IIIELs were delivered from France but were grounded in the late 1970s due to lack of funds. In 2000, the grounded Mirages were sold to Pakistan, and four Hunters were even revived in 2008 and served until 2014.
General characteristics:
Crew: one pilot
Length: 29 ft 11 in (9.12 m)
Wingspan: 36 ft 10 in (11.23 m)
Height: 11 ft 5 in (3.86 m)
Wing area: 242.1 ft2 (22.48 m2)
Airfoil: NACA 2209.4(tip)
Empty weight: 5,065 lb (2,297 kg)
Loaded weight: 6,622 lb (3,000 kg)
Max. takeoff weight: 6,700 lb (3,039 kg)
Powerplant:
1× Rolls-Royce Merlin 60 supercharged V12 engine,
rated at 1.470 hp (1.096 kW) at 9.250 ft (2.820 m)
Performance:
Maximum speed: 370 mph, (322 kn, 595 km/h)
Combat radius: 410 nmi (470 mi, 760 km)
Ferry range: 991 nmi (1,135 mi, 1,827 km)
Service ceiling: 36,500 ft (11,125 m)
Rate of climb: 2,600 ft/min (13.2 m/s)
Wing loading: 27.35 lb/ft2 (133.5 kg/m²)
Power/mass: 0.22 hp/lb (0.36 kW/kg)
Armament:
2x 20mm Hispano Mk II cannon (120 RPG)
2x .5 in Browning machine guns (250 RPG)
Three hardpoints (1 ventral, 1 under each outer wing) for up to 1.000 lb (454 kg).
The kit and its assembly:
This whif is based on a simple idea: how did Lebanon's Air Force start? Small countries make a good whif playground, and I guess that nobody has the Lebanon on his/her list...?
Another factor was that I had some Austrian roundels left in store that could, with a green dot, easily be turned into Lebanese markings. So the theme was quickly settled, but the details take some preparation time, so the idea lingered for some time.
After some legwork I deemed a simple Spitfire with a dust filter worthy as an initial aircraft, and the respective Hobby Boss kit of a Spitfire Mk. VB in the stash came handy.
But somehow this was a bit dull, and at the inception of the Lebanon Air Force there were better option available than an early Mk. V. I still wanted a sleek, Merlin-powered Spitfire variant, though, and eventually settled for the Mk. XVI - with its clipped wings and the bubble canopy it has a very distinctive look.
When a "1 Week group Build" at whatifmodelers.com in the Easter Week 2015 was announced, I took this occassion to build the Lebanese Spitfire.
By that time I already had a basis kit at hand (Heller's Spitfire XVI) as well as some donation parts and decals.
Work was strightforward, the Heller kit was built almost OOB. It's a rather old model kit, with raised panel lines, but good detail. The material is thin, so the built item lacks some structural stability! On the other side, this makes some minor mods really easy: I lowered the flaps and moved the tail rudders slightly off of neutral position. I also opened the cockpit "door" on the left side for later static display, even though the cockpit itself was left OOB. It's a bit "flat", but for the kit's age it's pretty good, and the injected canopy is crystal clear and fits perfectly.
I had some major woes concerning the fit for the forward fuselage, and even more when I tried to mate wings and fuselage: there was a 1mm gap(!) on both sides that had to be bridged with putty, and the thin and flexible material did help much...
Other mods concern the propeller (added a styrene tube and a metal axis for free spin), the radiators (these are molded into the lower wings - sounds horrible, but is made very well and thin, I just added some foamed styrene inside as protective mesh because OOB there's just a blank "box" inside) and the kit received a dust filter - a resin piece taken from a Pavla conversion set for Hawker Hurricanes.
Painting and markings:
While a donated RAF Spitfire would certainly have carried a desert paint scheme in Dark Earth/Mid Stone/Azure Blue or a late WWII Dark Green/Ocean Grey/Light Sea Grey livery I settled for something more individual and effective for the rugged Levantine terrain.
In this case I went for the rarely used RAF 'Tropical Scheme' in Mid Stone/Dark Green from above and with Mediterrenean Blue undersides.
The pattern itself is standard RAF, the upper cammo taken down onto the dust filter's flanks was taken over from RAAF Spitfires during WWII (RAF aircraft would carry a higher waterline, with the filter painted completely in the lower surface's tone). Basic paints are RAF Dark Green from Modelmaster and Humbrol 84 (RAF Mid Stone) - rather authentic. But I used Humbrol 87 (Steel Grey) for the undersides - it's rather intense and has a greenish hue, and by far not as dark as the typical RAF Azure Blue or PRU Blue.
Interior surfaces were painted in RAF Cockpit Green (Modelmaster Authentic), while the landing gear and its wells were kept in Aluminum Dope (Humbrol 56).
Decals/markings were puzzled together and improvised. The Lebanese roundels are actually Austrian national markings into which a dark green dot has ben added manually... the fin flash and the roman/arabic codes come from an Xtradecal aftermarket sheet.
Beyond these basic markings I did not add anything flashy - in 1951 things were rather simple,
The kit received a light shading and some dry painting with light grey, plus a light black ink wash. Soot/exhaust stains were created with grinded graphite and around the engine some leaked oil was added with Tamiya's "Smoke", and everything was sealed under a coat of matt acrylic varnish.
I'll admit it's not a spectacular whif, and overall rather simple concerning build and painting. But a proud addition to whatifmodelers.com's "! Week Group Build", even though this was already finished in just three days from sprues to beauty pics...
Stagecoach Lincolnshire Roadcar Gainsborough Based Alexander Dennis Enviro 400MMC '11735' YX73 OXP, Loaned to Stagecoach Hull for assistance with the Coldplay Shuttles, Can be seen leaving Hull Interchange with the YELLOW Coldplay Shuttle.
New to [Bee Network] Stagecoach Greater Manchester In November 2023 and was later Transferred out in early 2025 due to Stagecoach loosing Hyde Road to Metroline in Tranche 3.
+++ DISCLAIMER +++
Nothing you see here is real, even though the conversion or the presented background story might be based on historical facts. BEWARE!
During development of the earlier Hawker Typhoon, the design team, under the leadership of Sydney Camm, had already planned out a series of design improvements; these improvements cumulated in the Hawker P. 1012, otherwise known as the Typhoon II or Thin-Wing Typhoon. Although the Typhoon was generally considered to be a good design, Camm and his design team were disappointed with the performance of its wing, which had proved to be too thick in its cross section, and thus created airflow problems which inhibited flight performance, especially at higher altitudes and speeds where it was affected by compressibility. In addition, there had been other issues experienced with the Typhoon, such as engine unreliability, insufficient structural integrity, and the inability to perform high altitude interception duties.
In March 1940, engineers were assigned to investigate the new low–drag laminar flow wing developed by NACA in the United States, which was later used in the North American P-51 Mustang.
The wing planform was changed to a near-elliptical shape to accommodate the 800 rounds of ammunition for the four 20 mm Hispano cannons, which were moved back further into the wing. The new wing had greater area than the Typhoon's, but it sacrificed the leading-edge fuel tanks of the Typhoon: to make up for this loss in capacity, Hawker engineers added a new 21 in (53 cm) fuel bay in front of the cockpit, with a 76 Igal (345 l) fuel tank. In addition, two inter-spar wing tanks, each of 28 Igal (127 l), were fitted on either side of the center section and, starting with late model Tempest Vs, a 30 Igal (136 l) tank was carried in the leading edge of the port wing root, giving the Tempest a total internal fuel capacity of 162 Igal (736 l).
The ailerons were fitted with spring-loaded tabs which lightened the aerodynamic loads, making them easier for the pilot to use and dramatically improving the roll rate above 250 mph (402 km/h). The spar structure of the Tempest V also allowed the wings to carry up to 2,000 lb (907 kg) of external stores. Also developed specifically for the Tempest by Hawker was a streamlined 45 gal (205 l) "drop tank" to extend the operational radius by 500 mi (805 km) and carrier fairing; the redesigned wing incorporated the plumbing for these tanks, one to each wing.
Another important feature of the new wing was Camm's proposal that the radiators for cooling the engine be fitted into the leading edge of the wing inboard of the undercarriage. This eliminated the distinctive "chin" radiator of the Typhoon and improved aerodynamics. A further improvement of the Tempest wing over that of the Typhoon was the exceptional, flush-riveted surface finish, essential on a high-performance laminar flow airfoil. The new wing and airfoil, and the use of a four-bladed propeller, acted to eliminate the high frequency vibrations that had plagued the Typhoon. The design team also chose to adopt the new Napier Sabre IV engine for the Tempest, drawings of which had become available to Hawker in early 1941.
In February 1941, Camm commenced a series of discussions with officials within the Ministry of Aircraft Production on the topic of the P.1012. In March 1941 of that year, clearance to proceed with development of the design, referred to at this point as the Typhoon II, was granted. By October 1941, development of the proposal had advanced to the point where the new design was finalized.
The majority of production Tempests, including the initial Mk. V, were powered by variants of the high-powered Napier Sabre II 24-cylinder engine, which was capable of producing over 2,400 hp (1,789 kW) on emergency boost for short periods of time, driving either a four-bladed, 14 ft (4.267 m) diameter de Havilland Hydromatic or Rotol propeller. Alternative engines were used on some production variants, such as the Tempest II, for which a Bristol Centaurus 18-cylinder two-row radial engine was adopted, or the final Tempest VI, upon which a Napier Sabre V was used. Most Tempests, esp. the later Mk. II and VI variants, were tropicalized with air filters and other special equipment and measures, because from late 1944 on the Tempests were primarily earmarked for deployment to the South-East Asian theatre of operations, e. g. for combat against Japan and as escort fighters of Tiger Force, a proposed British Commonwealth long-range bomber force based on Okinawa.
One of these late sub-variants for the SEA theatre was a highly modified high-altitude interceptor, the HF. Mk. IV. The designation was re-used from a planned fighter variant with a Rolls-Royce Griffon 61 piston engine. One prototype (LA614) was built and tested, but the Tempest’s planned Griffon-powered variants (including the Mk. III with a Rolls-Royce Griffon 85 and contra-rotating propellers) were all cancelled in February 1943. The HF. Mk. IV was based on the Mk. II fighter that had just entered production; it was built by Gloster as a dedicated response to counter Japanese fast and high-flying reconnaissance aircraft like the Mitsubishi Ki-46 (“Dinah”), which operated with impunity. The HF. Mk. IV was, like the Mk. II, powered by a Centaurus V with an output of up to 2,590 hp/1,932 kW. To keep the engine’s operation stable at height the Centaurus was outfitted with two-stage, two-speed superchargers and an intercooler. The intercooler’s fairing was housed in a small fairing under the fuselage in front of the landing gear wells and housed both its radiator as well as an auxiliary oil cooler. Both superchargers and the intercooler were mounted behind the engine and partly occupied the fuel bay in front of the cockpit, reducing its capacity by 20 Igal.
Instead of a four-blade propeller the HF. Mk. IV’s engine drove a new five-blade propeller with a 12 ft 9 in (3.89 m) diameter from Rotol to better convert the engine’s power into propulsion at height, even though this caused additional drag at low altitudes. Extended, "pointed" tips were fitted to the wings to improve lift, increasing the wingspan by 7½ ft to 48 ft 4 in (14,76 m). With these modifications, the Tempest’s ceiling was raised by about 6.000 ft (2.000 m) to 44,000 ft (13,000 m). Consequently, the cockpit was pressurized through a Marshall-manufactured compressor. This was mounted in a compartment above the superchargers behind the engine and drew its air through a small intake in front of the windscreen. An automatic valve allowed a maximum pressure differential of +2 lb./sq.in. This was built up during the climb and was maintained at heights of 28,000 ft and above. To compensate the loss of internal fuel capacity, the HF. Mk. IV received specially designed underwing slipper tanks with a 90 imp gal (110 US gal; 410 l) capacity. They were more aerodynamic than the standard drop tanks, so that the aircraft’s performance was less impaired, but they could not be jettisoned.
Only fifty-two Hawker Tempest HF Mk. IIs were eventually built (two prototypes converted from early Mk. II airframes and 50 serial aircraft), because in early 1945 it was foreseeable that Japan was under heavy pressure and retreating to its homeland, so that Tiger Force was never established. Instead, most Tempest HF Mk. IVs were sent to Burma and India, where they served in their intended role as high altitude interceptors against Japanese reconnaissance aircraft until the end of hostilities.
General characteristics:
Crew: 1
Length: 34 ft 5 in (10,50 m)
Wingspan: 48 ft 4 in (14,76 m)
Height: 16 ft 1 in (4,90 m) (tail down with one propeller blade vertical)
Wing area: 338 sq ft (31,5 m²)
Gross weight: 12,500 lb (5,700 kg)
Maximum takeoff weight: 14,650 lb (6,645 kg)
Fuel capacity: 160 imp gal (190 US gal; 730 l) internal
plus optional undwrwing tanks with 90 imp gal (110 US gal; 410 l)
or 180 imp gal (220 US gal; 820 l)
Oil tank capacity: 16 imp gal (19 US gal; 73 l)
Powerplant:
1× Bristol Centaurus V with two-stage, two-speed superchargers and intercooler,
delivering a maximum output of 2,590 hp/1,932 kW, driving a five-bladed Rotol propeller
Performance:
Maximum speed: 405 mph (652 km/h, 360 kn) at 17,000 ft (5.200 m)
385 mph (620 km/h, 335 kn) at 26,000 ft (7.900 m)
370 mph (595 km/h, 330 kn) at sea level
Combat range: 420 mi (680 km, 360 nmi) with internal fuel
Service ceiling: 44,000 ft (13,000 m)
Rate of climb: 5,300 ft/min (27 m/s)
Time to altitude: 21,500 ft (7,050 m) in 6 minutes at combat power
30,000 ft (9,000 m) in 12 minutes
Wing loading: 40 lb/sq ft (193,6 kg/m²) at 13,500 lb (6.100 kg)
Power/mass: 0.19 hp/lb (0,32 kW/kg) at 13,500 lb (6.100 kg)
Armament:
4× 20 mm (0.787 in) Mark V Hispano cannon in the outer wings, 200 RPG
Two underwing hardpoints, typically occupied by a pair of 67.5 Igal (81 US gal; 300 l) slipper tanks,
alternatively 2× 45 imp gal (54 US gal; 200 l) or 2× 90 imp gal (110 US gal; 410 l) drop tanks, or 2×
bombs of up to 1.000 lb (4545 kg) caliber
The kit and its assembly:
This fictional high-altitude Hawker Tempest variant was inspired by leftover wing tip extensions from an AZ Models Spitfire kit. I remembered that the late Spitfire variants had a modified wing shape, much like the Tempest’s oval shape, and from this the idea to transplant these tips was born.
The rest of the modifications of the Matchbox kit at the core of the build were logical steps - and I must say that the Matchbox Tempest is not a bad kit. It goes together really well, and while the recessed surface details are somewhat soft, the overall impression is good to me.
For a high-altitude variant I added a leftover five blade propeller from a Pioneer 2 Hawker Sea Fury that was modified with a styrene tube adapter to match the OOB MK. II’s Centaurus engine. A radiator from a Macchi C.205V was added for the intercooler, and a small compressor’s air intake was added in front of the cockpit. The bulges for the compressors and their respective plumbings in front of the cockpit are curved pieces of sprue material - simple, but effective.
Under the wings the post-war attachment points for missile launch rails were PSRed away and the pitot, originally an L-shaped device under the left wing, was relocated to the leading edge – similar to the tropicalized export Tempests. The slipper tanks come from a Hobby Boss MiG-15, but they had to be PSRed to match the Tempest’s very different wing shape. I found that they’d look more elegant than the original drop tanks.
Inside of the cockpit I added a dashboard and a small gunsight behind the windscreen (the canopy had been cut into two pieces for open display) , scratched from styrene sheet – I could not live with the void in front of the pilot, and anything is probably better than nothing in this case, since the Matchbox kit only offers a seat (and a pilot figure, though), but no dashboard, floor or side panels. The kit comes, however, with nice oxygen flasks behind the seat. Weird.
Painting and markings:
I wanted an unusual paint scheme for this high-altitude Tempest, even though something typically British. Inspiration came from a recce Spitfire in SEAC markings, and I liked its combination of Medium Sea Grey upper surfaces and PRU Blue undersides, coupled with a low waterline and the small, all-blue SEAC roundels. The paints I used were Humbrol 165 and 230. On top of that I added white ID bands, what made IMO sense as a fighter, and as an odd color contrast the spinner was painted in Sky (Tamiya XF-23).
The cockpit was painted mostly in almost-black (Revell 06, Anthracite), just with the bucket seat and the floor painted in Cockpit Green (Humbrol 78). This was also used for the landing gear wells.
The decals come mostly from an Xtradecal sheet for SEAC Spitfires, e. g. the roundels and the fin flash. The aircraft's serial number did not exist at all and was puzzled together with material from the same sheet, so that the font matched. The white ID bands were created with generic decal sheet material (from TL Modellbau), and lots of decal softener was used to make the stripes conform to the guns' bulgings on the upper wing surfaces. Woerked well, though. The tactical code was created from separate white 6mm letters, also generic stuff from TL Modellbau. Many SEAC aircraft either did not carry a unit code, or they used smaller, non-regular fonts, so that this solution is quite plausible.
After some final weathering with post-shading as well as oil and soot stains with graphite the kit was sealed with matt acrylic varnish.
A relatively simple build, since there were no structural changes - but I am amazed how different and good the extended Spitfire wing tips look on the Tempest? A very elegant shape, and from certain angles the model looks like a beefed up Mistubishi A5M or reminds (oddly) of a Vickers Wellesley? The grey/blue livery also adds an exotic touch, as well as the small SEAC roundels. However, the hardware combo works very well.
New base is finished, hope you guys like, new video coming out soon, lower floor photos coming out shortly
BASE jumper Dan Witchalls (aka Dan The Man), leaving the High Nose exit point above Lauterbrunnen in Switzerland.
Colour pencil & watercolour
This drawing is based on the celebration of The Day Of The Dead. If you didn't already know, The Day Of The Dead is held in Mexico to celebrate the death of your close ones. Instead of mourning, Mexicans believe that you should be happy and joyful that your loved ones have gone to heaven for a new and eternal life. I made my skull as colorful as possible by drawing on a detailed pattern on the forehead and a few decorations on the cheeks and the chin. When finalizing the drawing, i added a few roses around the skull to make the skull look firmer. As i was drawing this, i felt how it feels to lose someone you love the most but slightly in a lighter and happy way.
Located in California, this Air Force Base opened in 1942 and was closed by the Base Realignment and Closure (or BRAC) 1992 commission at the end of the Cold War.
The site was listed as a Superfund site on February 21, 1990. Superfund is the common name for the Comprehensive Environmental Response, Compensation, and Liability Act of 1980, a United States federal law designed to clean up sites contaminated with hazardous substances.
Superfund created the Agency for Toxic Substances and Disease Registry (ATSDR), and it provides broad federal authority to clean up releases or threatened releases of hazardous substances that may endanger public health or the environment.
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Hard to describe how quiet it is here. This place is located in the middle of the desert about an hour or two outside of Los Angeles. It's almost like a ghost town. You go down a road and then you turn off (ignoring warnings about being hazardous to your health) into the base. Once inside I did not hear any sounds. It was very strange. The place was patrolled by a security company because there also is a large hospital (which I also have pics from) that is abandoned on the site as well. I was able to avoid these guys the entire time I was there - until I got to the hospital. After watching them from a distance for an hour I finally saw them go do another round around the base. I took this as my chance and drove right up to the hospital and hopped out and ended my day there.
This really is a beautiful place. It offers quite a bit of relaxation and makes you forget about the fast paced life just an hour away in the City of Angels.
Scouts having fun at the bash during the 2023 National Scout Jamboree at The Summit Bechtel Reserve in Mount Hope, West Virginia. (BSA Photo by Leo He)
**********Beginning of Shooting Data Section**********
20230725-19-50-26--LH date - 7/25/23 time - 19:50:26
Yeah, I could camp in this tent and setup.
Nikon D750 - AF Nikkor 28-105mm 1:3.5-4.5D
Editor: Adobe Lightroom CC
Lunar as it looks, it's actually Malpie Volcano (thanks to Mark for the correct info). I'd like to have gotten more of the lava flow but somebody put an airplane in my way.
NAVAL BASE GUAM (May 14, 2020) Aviation Structural Mechanic 3rd Class Kendall Ambata, from Cavite, Philippines, paints an F/A-18E Super Hornet, assigned to the “Tomcatters” of Strike Fighter Squadron (VFA) 31, in the hangar bay of the aircraft carrier USS Theodore Roosevelt (CVN 71). Theodore Roosevelt’s COVID-negative crew returned from quarantine beginning on April 29 and is making preparations to return to sea to continue their scheduled deployment to the Indo-Pacific. (U.S. Navy photo by Mass Communication Specialist 3rd Dartañon D. De La Garza)
Based on Timcan2904 templates
If you want make you own Lego Nova Trooper you will be need:
-Shadow Trooper Helmet
-black tors
-black legs
-black arms
-black belt
-black hands
and poliaster for pauldron
About helmet:
You shoud print some yellow saples to try make it
Enjoy ;)
we play in three meters ccs ncs and xcs were that good lol
Visit this location at Spark City - XCS Combat Sim in Second Life