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Crawler crane with telescopic boom, based on the components of the Liebherr LTM 1800 (boom and upper structure) and LR 1550 (crawler undercarriage).
I built this model many years ago. It is still based on the old 9V components with geared and non-geared motors, as well as micromotors.
Motorized functions include:
- Independent drive of left and right crawlers
- Four support rams
- Two support rams on long cantilevered support beams for the erection of long boom systems.
- Slewing of the upper structure
- Four winches
- Independent extension of first and second telescopic boom stage.
- The cab can swing out from transport position
- Auxiliary winch on the front end of the upper structure
Further functions include:
- Variable counterweight of more than 4.5 kg, consisting of 12x250g, 4x285g and a base plate of about 500g
- Openable sliding door on tiltable cab
The crane can be set up with the telescopic boom alone. Height is then up to 2.4m. A luffing jib can be added, but the boom can't be extended in this mode. Height is also somewhere around 2.4m with a reach of about 1.7m.
A technician with the John C. Stennis Space Center's Fluid Component Facility studies samples to determine cleanliness of valves and fittings used on pipes that transport liquid fuel and propellants. The clean room where the technicians work is similar to a hospital surgical room.
Credit: NASA
Image Number: 95-081-19
Date: 1995
Universal Studios Florida is a theme park located in Orlando, Florida. Opened on June 7, 1990, the park's theme is the entertainment industry, in particular movies and television. Universal Studios Florida inspires its guests to "ride the movies", and it features numerous attractions and live shows. The park is one component of the larger Universal Orlando Resort.
In 2013, the park hosted an estimated 7.06 million guests, ranking it the eighth-most visited theme park in the United States, and ranking it sixteenth worldwide.[2]
Contents [hide]
1 History 1.1 Park history
1.2 Branding
1.3 Timeline
1.4 Previous attractions
2 Park design 2.1 Production Central
2.2 New York
2.3 San Francisco
2.4 London/Diagon Alley
2.5 World Expo
2.6 Woody Woodpecker's Kidzone
2.7 Hollywood
3 Character appearances
4 Production facilities
5 Annual events 5.1 Grad Bash and Gradventure
5.2 Halloween Horror Nights
5.3 Macy's Holiday Parade
5.4 Mardi Gras
5.5 Rock the Universe
5.6 Summer Concert Series
6 Universal's Express Pass
7 Attendance
8 See also
9 References
10 External links
History[edit]
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2010)
The original entrance to the theme park.
Over the years, Universal Studios Florida has not limited itself to attractions based on its own vast film library. It has occasionally licensed popular characters from other rival studios, many of whom did not operate theme parks themselves. Some examples include Ghostbusters and Men in Black, (Sony's Columbia Pictures), The Simpsons (20th Century Fox) and Shrek (DreamWorks Animation).
Many of the park's past and present attractions were developed with the actual creators of the films they were based on, and feature the original stars as part of the experience. Steven Spielberg helped create E.T. Adventure and was a creative consultant for Back to the Future: The Ride, Twister...Ride it Out, An American Tail Theatre, Jaws, Men in Black: Alien Attack and Transformers: The Ride.
In many current rides, the original stars reprised their film roles including: Rip Torn and Will Smith in Men in Black: Alien Attack, Brendan Fraser for Revenge of the Mummy: The Ride, Bill Paxton and Helen Hunt in Twister...Ride it Out, Arnold Schwarzenegger, Edward Furlong and Linda Hamilton reprised their roles for Terminator 2: 3-D Battle Across Time, Mike Myers, Eddie Murphy, Cameron Diaz, and John Lithgow for Shrek 4D, Steve Carell, Miranda Cosgrove, Dana Gaier, and Elsie Fisher reprised their roles from Despicable Me for Despicable Me: Minion Mayhem, and Peter Cullen and Frank Welker reprised their roles as Optimus Prime and Megatron for Transformers: The Ride.
In many former rides, the many original stars were also to reprise their film roles such as: Christopher Lloyd and Thomas F. Wilson in Back to the Future: The Ride, Roy Scheider recorded a voice over for the conclusion of Jaws, Alfred Hitchcock and Anthony Perkins appeared in Alfred Hitchcock: The Art of Making Movies, additionally, various Nicktoon voice actors reprised their roles in Jimmy Neutron's Nicktoon Blast.
Park history[edit]
From its inception in 1982,[3] Universal Studios Florida was designed as a theme park and a working studio. It was also the first time that Universal Studios had constructed an amusement park "from the ground up." However, the proposed project was put on hold until 1986, when a meeting between Steven Spielberg, a co-founder for the park, and Peter N. Alexander prompted for the creation of a Back to the Future simulator ride in addition to the already planned King Kong based ride.[4]
A major component of the original park in Hollywood is its studio tour, which featured several special-effects exhibits and encounters built into the tour, such as an attack by the great white shark from the film Jaws. For its Florida park, Universal Studios took the concepts of the Hollywood tour scenes and developed them into larger, stand-alone attractions. As an example, in Hollywood, the studio tour trams travel close to a shoreline and are "attacked" by Jaws before they travel to the next part of the tour. In Florida, guests entered the "Jaws" attraction and would board a boat touring the fictitious Amity Harbor, where they encountered the shark, then exited back into the park at the conclusion of the attraction. Universal Studios Florida originally had a Studio Tour attraction that visited the production facilities, but that tour has since been discontinued.
Branding[edit]
Previous slogans for Universal Studios Florida were: See the Stars. Ride the Movies. (1990 - 1998); No one makes believe like we do! (1990 - 1998); Ride the Movies (1998 - 2008); Jump into the Action (2008–2012). The current slogan is: Experience the Movies (2012–present).
Timeline[edit]
1986: Land clearing takes place on the swamp land purchased by MCA/Universal that would hold the park.
1987: Universal Studios Florida is announced at a press conference on the Hollywood property, with a planned opening date of December 1989.
1988: Universal Studios Florida's opening date is delayed from December, 1989 to May 1, 1990. Shortly following, MCA/Universal releases a video detailing the future park, which stars Christopher Lloyd as the Universal character Doc Brown interacting with the various attractions at the Florida park.[5] Universal Studios allows guests to witness the production of television shows and motion pictures in the Florida park's soundstages in middle 1988, while the rest of the studio/park is still under construction.[6]
1989: MCA/Universal Studios claims that The Walt Disney Company and its CEO, Michael Eisner copied several concepts of the Universal Studios Florida park, and integrated them into Disney's recently opened Disney/MGM Studios park.[7]
1990: On January 31, Universal Studios Florida's opening date is again delayed from May 1, 1990 to June 7, 1990.[8] Universal Studios Florida begins soft openings for the general public in late May.[9] Many of the park's attractions are not yet open at the time, and still under testing. Universal Studios Florida is officially opened with a grand opening style ceremony on June 7.[10] The park opens with five themed areas: The Front Lot (entrance area), Production Central, New York, San Francisco/Amity, Expo Center, Hollywood as well as a Lagoon located in the center of the park. The Front Lot and Production Central areas are referred to as "In Production", the New York section is referred to as "Now Shooting", the San Francisco and Amity sections are referred to as "On Location" and the Expo Center area is referred to as "The World of CineMagic Center". Nickelodeon Studios also opened on this day where there was a grand opening ceremony hosted by Marc Summers. Due to massive technical problems with the original Kongfrontation, Earthquake: The Big One and Jaws rides, Universal begins a temporary voucher service to allow guests to re-visit the studio/park when the attractions are operating.[10] Jaws is temporarily closed by Universal on September 30 due to persistent major technical problems. During the shut-down, Universal sues the original designer of the Jaws ride,[11] Ride & Show Engineering, and hires Totally Fun Company to create a re-designed version of most of the ride.
1991: Universal adds four new attractions to the park: The Blues Brothers Show, StreetBusters, The Screen Test Home Video Adventure and How to Make a Mega Movie Deal.[12] Back to the Future: The Ride officially opens in the World Expo Center area of the park, in a grand opening ceremony.[13] The ride is considered to be a success, and receives positive reception from theme park critics.[14] Fright Nights debuts at the park. In 1992, it is renamed to Halloween Horror Nights.
1993: Jaws is re-opened, with many scenes altered. MCA/Universal announces plans to expand Universal Studios Florida into the Universal City, Florida resort complex, including a second theme park and multiple hotels.[15]
1995: Universal Studios Florida celebrates its 5th anniversary. A Day in the Park with Barney opens in the World Expo area. The Production Studio Tour is closed due to a dwindle in the studios' recent Film/TV production.
1996: Terminator 2: 3-D Battle Across Time opens in the Hollywood area.[16]
1997: Universal announces that Ghostbusters Spooktacular will be replaced by Twister...Ride it Out, with a planned opening date of Spring 1998[17] Universal Studios announces that the sole Studio park will be expanded into the Universal Studios Escape, including the Islands of Adventure park, Universal CityWalk Orlando and multiple hotels. The Islands of Adventure Preview Center opens in the New York area, replacing The Screen Test Home Video Adventure. It is meant to give guests a preview of the up-coming Islands of Adventure park, as well as expansion of the Studio park into the Universal Studios Escape resort.
1998: The expansion begins as the original open parking lot for Universal Studios Florida is demolished and replaced by CityWalk and a parking garage complex.[18] Universal delays the opening of Twister...Ride it Out from March, 1998 to May 4, 1998 out of respect for the 42 deaths caused by a recent El Nino outbreak of tornadoes in the central Florida area. Twister...Ride it Out opens in the New York area, replacing Ghostbusters Spooktacular.[19] A new area of the park, Woody Woodpecker's Kidzone, is officially opened, holding the attractions Curious George Goes to Town, StarToons and the previously opened Fievel's Playland, E.T. Adventure, Animal Actors Stage and A Day in the Park with Barney; CityWalk opens outside of the park.
1999: Woody Woodpecker's Nuthouse Coaster opens in the Woody Woodpecker's Kidzone area. Islands of Adventure opens next door to Universal Studios Florida.[20]
2000: Men in Black: Alien Attack opens in the World Expo area, on the former site of The Swamp Thing Set. Universal Studios Florida's 10th anniversary celebration.
2001: Animal Planet Live opens, replacing Animal Actors Stage.
2002: Universal Studios Escape is renamed Universal Orlando Resort. Kongfrontation closes in a closing ceremony. Halloween Horror Nights is moved to Islands of Adventure. Macy's Holiday Parade debuts at the park.
2003: Jimmy Neutron's Nicktoon Blast opens, replacing The Funtastic World of Hanna-Barbera.[21] Shrek 4-D opens with Donkey's Photo Finish, replacing Alfred Hitchcock: The Art of Making Movies and Stage 54 respectively.[22]
2004: Revenge of the Mummy: The Ride opens, replacing Kongfrontation.[23] Halloween Horror Nights takes place in both Universal Studios Florida and Islands of Adventure.
2005: Universal Express Plus is introduced, replacing Universal Express. Nickelodeon Studios closes after nearly 15 years. Fear Factor Live opens, replacing The Wild Wild Wild West Stunt Show. Universal Studios Florida celebrates its 15th anniversary.
2006: Delancey Street Preview Center opens in the New York area. Universal 360: A Cinesphere Spectacular opens, replacing Dynamite Nights Stunt Spectacular. Animal Planet Live is closed, and replaced by Animal Actors on Location. Halloween Horror Nights returns to Universal Studios Florida for its "Sweet 16".
2007: Back to the Future: The Ride closes on March 30.[24] Blue Man Group Sharp Aquos Theatre opens in CityWalk, replacing Nickelodeon Studios. Earthquake: The Big One closes in the San Francisco area on November 5.
2008: Disaster!: A Major Motion Picture Ride...Starring You! opens, replacing Earthquake: The Big One.[25] Universal announces Hollywood Rip Ride Rockit, with a planned opening of Spring 2009. The Simpsons Ride opens, replacing Back to the Future: The Ride.[26]
2009: The Universal Music Plaza Stage opens, replacing The Boneyard. Hollywood Rip Ride Rockit opens.
2010: The 20th anniversary of Universal Studios Florida in June, as well as Halloween Horror Nights in October.
2011: The 10th anniversary of Macy's Holiday Parade at the park.[27]
2012: Jaws and the surrounding Amity themed area closes, as announced on December 2, 2011.[28] Universal announces the additions of Universal’s Cinematic Spectacular: 100 Years of Movie Memories and Universal's Superstar Parade to the park, with openings on May 8, 2012.[29] Despicable Me: Minion Mayhem, opens replacing Jimmy Neutron's Nicktoon Blast; as announced on March 14, 2011 as "...one of many exciting things planned for the next couple of years".[30] Universal Orlando Resort announced Transformers: The Ride will officially open in the summer of 2013, replacing Soundstages 44 and 54, which were demolished on June 24, 2012.[31] SpongeBob StorePants,a gift shop themed after SpongeBob SquarePants opened in Woody Woodpecker's Kidzone replacing the Universal Cartoon Store
2013: The opening date for Transformers The Ride is announced for June 20, 2013. Details of The Wizarding World of Harry Potter expansion are officially announced. Details for the new Simpsons Land are announced and expected to open in the summer of 2013. Transformers: The Ride officially opens in the Production Central area replacing Soundstage 44. Simpsons Fast Food Boulevard (renamed Springfield U.S.A.) concludes its expansion as it includes one new ride: Kang and Kodos Twirl 'n' Hurl.
2014: The opening date for The Wizarding World of Harry Potter Diagon Alley is announced for July 8, 2014 amid the Diagon Alley preview red carpet premiere on June 18, 2014 with Domhnall Gleeson, Bonnie Wright, Evanna Lynch, Matthew Lewis, James and Oliver Phelps, Tom Felton, Robbie Coltrane, Warwick Davis and Helena Bonham Carter attending the premiere. King's Cross station opens on July 1, 2014 as well as the Hogwarts Express Hogsmeade station at Universal's Islands of Adventure, connecting park visitors to both theme Harry Potter theme parks via a full scale replica of the train that appears in the Harry Potter film series. Diagon Alley officially opens, replacing Jaws and the Amity section of the park.
Previous attractions[edit]
Main article: List of former Universal Studios Florida attractions
The previous icon of the Jaws ride is still a popular photo spot.
Like all theme parks, attractions are sometimes closed due to aging and replaced with more contemporary attractions. Universal has seen this happen several times. Some notable closures include Kongfrontation, Back to the Future: The Ride, The Funtastic World of Hanna-Barbera and Jaws. The closures of Kongfrontation, Back to the Future, and Jaws have been given homages by the park to honor veteran visitors who revered the former rides.
Park design[edit]
Main article: List of Universal Studios Florida attractions
Universal Studios Florida features seven themed areas all situated around a large lagoon. In 2012, this lagoon was the site of Universal’s Cinematic Spectacular: 100 Years of Movie Memories, a thematic display that showcased scenes from various Universal films, featuring lasers, projectors and fountains, and pyrotechnics.
The seven surrounding themed areas, clockwise from the entrance, are Production Central, New York, San Francisco, London/Diagon Alley, World Expo, Woody Woodpecker's Kidzone and Hollywood. Each area features a combination of rides, shows, attractions, character appearances, dining outlets and merchandise stores. A new area, based on Harry Potter's Diagon Alley was added to the park in the July of 2014.
Production Central[edit]
Ride
Year opened
Manufacturer
Despicable Me: Minion Mayhem 2012 Intamin
Shrek 4-D 2003 PDI/DreamWorks
Hollywood Rip, Ride, Rockit 2009 Maurer Söhne
Transformers: The Ride 3D 2013 Oceaneering International
The Universal Music Plaza Stage 2009
The area is also home to a variety of dining outlets and merchandise shops. Food and beverage items can be purchased from Beverly Hills Boulangerie or Universal Studios' Classic Monsters Cafe while merchandise can be bought from a variety of themed stores including Universal Studios Store, Studio Sweets, It's a Wrap!, Super Silly Stuff, Shrek's Ye Olde Souvenir Shoppe, and Transformers: Supply Vault.[32][33]
Crawler crane with telescopic boom, based on the components of the Liebherr LTM 1800 (boom and upper structure) and LR 1550 (crawler undercarriage).
I built this model many years ago. It is still based on the old 9V components with geared and non-geared motors, as well as micromotors.
Motorized functions include:
- Independent drive of left and right crawlers
- Four support rams
- Two support rams on long cantilevered support beams for the erection of long boom systems.
- Slewing of the upper structure
- Four winches
- Independent extension of first and second telescopic boom stage.
- The cab can swing out from transport position
- Auxiliary winch on the front end of the upper structure
Further functions include:
- Variable counterweight of more than 4.5 kg, consisting of 12x250g, 4x285g and a base plate of about 500g
- Openable sliding door on tiltable cab
The crane can be set up with the telescopic boom alone. Height is then up to 2.4m. A luffing jib can be added, but the boom can't be extended in this mode. Height is also somewhere around 2.4m with a reach of about 1.7m.
Nationaal Archief/Spaarnestad Photo/W.P. van de Hoef
Nederlands: Jongetje speelt met radiografisch bestuurde speelgoedbus. Nederland, Almelo, 1957.
English: Boy playing with a radio-controlled toy bus. Almelo, The Netherlands, 1957.
Hebt u meer informatie over deze foto, laat het ons weten. Laat een reactie achter (als u ingelogd bent bij Flickr) of stuur een mailtje naar: info@nationaalarchief.nl
Please help us gain more knowledge on the content of our collection by simply adding a comment with information. If you do not wish to log in, you can write an e-mail to: info@nationaalarchief.nl
Meer foto’s van Spaarnestad Photo zijn te vinden op onze beeldbank: www.spaarnestadphoto.nl/
“Cuatro Torres Business Area” (CTBA). Antigua Ciudad Deportiva del Real Madrid. Paseo de la Castellana. Los componentes más recientes de la Skyline de Madrid
El parque empresarial “Cuatro Torres Business Area” (CTBA) se edifica sobre los terrenos de la antigua Ciudad Deportiva del Real Madrid al extremo norte del paseo de la Castellana, conformado por cuatro rascacielos, los edificios más altos de España. El conjunto comprende un anillo de circulación subterráneo que da servicio a aparcamientos y plantas bajo rasante de cada uno de los edificios. Proyectado en 2002-2003, la construcción se inició en 2004 y la urbanización se culmina en 2009 con la inclusión de algunas interesantes esculturas como la Menina de Manolo Valdés entre las torres CajaMadrid y Sacyr Vallehermoso.
En este recinto se situará además el Centro Internacional de Convenciones de Madrid con un auditorio principal con capacidad para 3.500 personas, según proyecto del equipo formado por Emilio Tuñón y Luis Moreno Mansilla ganadores del concurso convocado en 2007. El edificio propuesto se conforma mediante un círculo erigido verticalmente que se presenta como un disco solar delante de las dos torres centrales.
El Conjunto es fruto de la operación urbanística llevada a cabo por el Real Madrid Club de Fútbol, siendo presidente el empresario Florentino Pérez, por lo que algunos han dado a las torres el nombre de cada uno de los jugadores “galácticos” que fichó el citado presidente como consecuencia de la operación: Figo, Ronaldo, Zidane y Beckham.
Torre CajaMadrid (inicialmente Torre Repsol)
Arquitecto: Norman Foster & Partners
Estructura: Halvorson & Partners - Gilsanz Murray Steficek LLP. Instalaciones: Aguilera Ingenieros. Responsables del proyecto de construcción José Ramón Burgos Morcillo y Pedro González Lejarriaga
Es el edificio más alto de España, con 45 plantas y 250 metros de altura. Proyecto: 2003. Edificado entre 2004 y 2009. La estructura está compuesta por un entramado de acero, que permite una planta rectangular de oficinas, soportado por dos grandes núcleos de hormigón, que encierran los elementos de comunicación vertical y de servicio, que se unen en el remate superior mediante un elemento tipo puente. La fachada se cubre de vidrio en la zona de oficinas y de placas de acero inoxidable en los núcleos de hormigón. Las plantas de oficinas se agrupan en tres cuerpos prismáticos intercalados entre los dos núcleos verticales que los sustentan, conformando una geometría que da su característica imagen al edificio.
Una vez iniciada la construcción, Repsol decidió cambiar la ubicación de su futura sede por lo que el edificio en obras fue adquirido por Caja Madrid con el fin de convertirlo en su sede principal en 2009
Torre Sacyr Vallehermoso (Hotel Eurostars Madrid Tower)
Arquitectos: Carlos Rubio Carvajal y Enrique Álvarez-Sala Walter (R&AS).
Estructura: MC2, Julio Martínez Calzón y Miguel Gómez Navarro. Instalaciones: UTE Aguilera-Úrculo.
Proyectada en 2003, promovida por el Grupo SYV, se construye entre 2004 y 2008, con una altura de 236 metros y 52 plantas
Los autores conciben el edificio a partir del análisis de geometrías rigurosas, capaces de albergar diferentes usos aportando la flexibilidad necesaria. Se configura mediante la superposición de un centro de congresos, un hotel de gran lujo, que ocupa los dos tercios inferiores, y unas oficinas en alquiler, sobre las 17 plantas superiores.
Su planta se genera mediante un triángulo equilátero cuyos lados son curvos, tres arcos que envuelven a tres cilindros situados en posición triangular, optimizando la longitud de la fachada en relación con la superficie construida. Tres pliegues verticales dividen el edificio en gajos, haciéndolo más esbelto e introduciendo luz y ventilación en el núcleo central. Las fachadas, compuestas de una doble piel formada por escamas de vidrio y aluminio que ofrecen una resistencia mínima al viento, presentan una imagen singular dentro del Conjunto, con su tonalidad oscura.
Torre de Cristal
Arquitecto: César Pelli.
Colaboradores: Íñigo Ortiz y Enrique León.
Promovido por la compañía aseguradora Mutua Madrileña, es el edificio más alto de España, junto a la Torre Caja Madrid, con una altura de 250 metros distribuidos en 52 plantas. Proyectada por el arquitecto de origen argentino afincado en New York Cesar Pelli en 2003, se edifica entre 2004 y 2009. Las plantas varían a lo largo de la altura, generando cuatro planos con biseles oblicuos, que confieren a las fachadas del edificio, formadas por muros cortina de vidrio, la apariencia de un cristal tallado, rematado por un plano inclinado bajo el que se conforma un jardín cubierto de invierno. Un gran bloque de cristal transparente, cuyas caras captan la luz “como si fuera un diamante tallado”. La variedad de los ángulos que delimitan cada uno de las caras da vida y movimiento a la torre a través de la diferente intensidad de luz que éstas reflejen durante el día. Su destino es el de oficinas de alquiler. Uno de los atractivos del edificio, que finalmente no autorizó el Ayuntamiento, era una especie de faro situado en su parte más alta, destinado a iluminar el invernadero, que haría visible el rascacielos desde varios puntos de la ciudad.
Torre Espacio
Arquitecto Henry N. Cobb de la firma Pei Cobb Freed & Partners, fundada por Ieoh Ming Pei. Colaborador: José Bruguera.
Colaborador en la dirección de las obras: Reid Fenwick Asociados, de Madrid. Estructura: MC2. Instalaciones: R. Úrculo Ingenieros Consultores.
Proyectada en 2003, promovida por la Inmobiliaria Espacio S.L, se construye entre 2004 y 2008, con una altura de 236 metros y 57 plantas sobre el nivel del suelo. La fachada está formada por un muro cortina de vidrio. Las plantas, varían de forma y dimensiones a lo largo de su altura, pasando del cuadrado en la base, hasta alcanzar la forma de un ojo abierto, es decir dos arcos de circunferencia secantes, en su culminación; dando al edificio una fisonomía exterior muy variable, desde un prisma a una botella, dependiendo del punto de vista. Las aristas son curvas y las fachadas no son planas, por lo que hubo que dotar de un especial diseño a los soportes de hormigón. Alberga, entre otras, oficinas de empresas pertenecientes al grupo promotor como la Inmobiliaria Espacio o la constructora OHL, y algunas embajadas. Cuenta con dos áreas de descanso de ocho metros de altura situadas en las plantas 18 y 33. Su sistema de climatización está compuesto por el "Techo Frío" emisor y la “fachada activa” de doble capa con movimiento de aire interior.
Durante su construcción, en septiembre de 2006 se declaró un incendio entre la planta 40 y 42, la última en construcción en ese momento, pero no afectó a su estructura.
PictionID:44811627 - Title:Atlas Payload Component - Catalog:14_014445 - Filename:14_014445.TIF - - - - Image from the Convair/General Dynamics Astronautics Atlas Negative Collection. The processing, cataloging and digitization of these images has been made possible by a generous National Historical Publications and Records grant from the National Archives and Records Administration---Please Tag these images so that the information can be permanently stored with the digital file.---Repository: San Diego Air and Space Museum
PictionID:44808603 - Title:Atlas Payload Component - Catalog:14_014197 - Filename:14_014197.TIF - - - Image from the Convair/General Dynamics Astronautics Atlas Negative Collection. The processing, cataloging and digitization of these images has been made possible by a generous National Historical Publications and Records grant from the National Archives and Records Administration---Please Tag these images so that the information can be permanently stored with the digital file.---Repository: San Diego Air and Space Museum
Todos los componentes del #EjércitodeTierra deben estar física, técnica y psicológicamente preparados para ser empleados en operaciones, que es lo que constituye nuestra razón de ser. #SomostuEjército 🇪🇸 Fotografía: Brigada 'Rey Alfonso XIII' #LaLegión / #EjércitodeTierra www.ejercito.mde.es/
not so grainy on larger size [all sizes]
constructive components made of paper tubes, rolls of aluminum (offset) rubber and some wire, exceeds of the press of a newspaper
sort of shigeru ban
(all the parts are grouped separately)
Includes stock, trigger, handgaurd, shotgun shell, and carry handle/sights
South Africa.
Western Cape
Cape Town - Kaapstad
Robben Island
Robben Island holds the largest colony of breeding Bank Cormorant Phalacrocorax neglectus in South Africa and significant populations of Cape Cormorant P. capensis, Crowned Cormorant P. coronatus
www.birdlife.org.za/component/k2/item/252-sa110-robben-is...
One of the biggest and best Veterans Day parades this area has ever seen. More than 100 units with multiple components signed up to march or perform during this year's annual parade, hosted by the Hampton Roads Council of Veterans Organizations (HRCVO). The parade started at 9 a.m. at 16th Street and Atlantic Avenue, and ended at the Tidewater Veterans Memorial at 19th Street, across from the Virginia Beach Convention Center.
This year's Grand Marshal is CPL Johnny Johnson, USMC (Ret.) and MR1 William T. Jones, Jr., USN (Ret.) is this year's Co-Marshal. The parade will include, among others: Marching bands from the U. S. Army Training & Doctrine Command at Fort Eustis, Bayside, Green Run, Kellam, Landstown, Ocean Lakes, Salem and Tallwood High Schools, Honor Guards and/or Motorcycle and Mounted Units from Chesapeake, Portsmouth and Virginia Beach Police Departments and the Virginia Beach Sheriff's Office.
This year's parade is co-sponsored by the La Societe des Quarante Hommes et Huit Chevaux (40 & 8) Voiture Locale 86). It will include military units from the Army, Marine Corps, Navy, and Air Force that represent military installations across the region. Veterans from World War II, Korea, Vietnam, Desert Storm, Desert Shield, Operations Iraqi Freedom and Enduring Freedom will participate, as well as several Tidewater municipal and veterans support organizations, including Naval Junior ROTC Units and Boy Scout and Girl Scout Troops.
The Veterans Day Parade is sanctioned by the Department of Veterans Affairs National Veterans Day Committee and the Mayors of Chesapeake, Norfolk, Portsmouth, Suffolk and Virginia Beach who signed the Veterans Day Proclamation resolving that "citizens, businesses and organizations demonstrate due appreciation, admiration and respect for all veterans who have served our great nation."
Immediately following the parade, a formal ceremony was held at the Tidewater Veterans Memorial. This service included military and civilian honors to the Veterans. Afterwards, there was a luncheon at the DoubleTree Hotel.
Photography - Craig McClure
17076
© 2016
ALL Rights reserved by City of Virginia Beach.
Contact photo[at]vbgov.com for permission to use. Commercial use not allowed.
Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu originated in Han dynasty China some 2,000 years ago.[5] Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.
Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.
The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).
ETYMOLOGY
The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).
A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.
The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.
PRODUCTION
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.
SALT COAGULANTS
Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.
Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.
ACID COAGULANTS
Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.
Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.
ENZYME COAGULANTS
Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.
Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.
The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.
Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.
VARIETIES
There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.
FRESH TOFU
Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.
SOFT OR SILKEN TOFU
Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.
Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.
Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.
FIRM TOFU
Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.
In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.
EXTRA FIRM TOFU
Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.
PROCESSED TOFU
Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.
FERMENTED
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.
Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.
DRIED TOFU
Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.
FRIED
With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).
Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.
FROZEN
Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.
Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.
BYPRODUCTS OF TOFU PRODUCTION
Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.
TOFU SKIN
Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.
The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.
Some factories dedicate production to tofu skin and other soy membrane products.
OKARA
Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees",[40] consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.
NON-TOFU "TOFUS"
Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.
NON-TOFU SWEETS
The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.
EGG TOFU
Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.
SESAME TOFU
The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.
PEANUT TOFU
In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji or umukashi (芋澱粉?)) and heating until curdling occurs.
The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.
BURMESE TOFU
Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.
Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.
PREPARATION
Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.
EASTERN METHODS
In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.
LIGHTLY FLVORED
In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.
In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.[43] And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.
In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.
In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.
In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.
FRIED
A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.
In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.
SOUPS, STEWS, AND BRAISED DISHES
A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치
찌개).
SMOKED
At Qufu, the home town of Confucius, smoked tofu is a popular dish.
BACEM
Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.
AS FLAVORING
Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.
WESTERN METHODS
Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.
Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).
Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.
Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.
THREE THEORIES OF ORIGIN
The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.
Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.
The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.
HISTORY
IN ASIA
Tofu originated in ancient China,[5] although little else is known about the exact historic origins of tofu and of its method of production.
The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.
The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.
Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.
What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.
Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.
In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)
Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.
The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.
In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.
Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.
IN THE WEST
Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.
NUTRITION AND CHINESE MEDICINE CLAIMS
TRADITIONAL CHINESE MEDICINE CLAIMS
Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.
FUNCTIONS
In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.
PROTEIN
Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.
In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.
ALLERGIES
Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.
WIKIPEDIA
Composants électroniques (focus stacking).
Image composée de 31 photos prises avec la bonnette Raynox DCR-250 et assemblées avec Zerene Stacker.
polymer clay tile with layers of color using acrylic paint and inks. Back, sides and work strip is coated in metal paints, patinas - Swellegant productsl
I just listed this "whole pile of beads". Most of these were used as models in my Rustic Beads and Components Tutorial. They look kind of pretty all in a pile like that.
Copyright © 2013 by Ginger Davis Allman The Blue Bottle Tree, all rights reserved.
Crawler crane with telescopic boom, based on the components of the Liebherr LTM 1800 (boom and upper structure) and LR 1550 (crawler undercarriage).
I built this model many years ago. It is still based on the old 9V components with geared and non-geared motors, as well as micromotors.
Motorized functions include:
- Independent drive of left and right crawlers
- Four support rams
- Two support rams on long cantilevered support beams for the erection of long boom systems.
- Slewing of the upper structure
- Four winches
- Independent extension of first and second telescopic boom stage.
- The cab can swing out from transport position
- Auxiliary winch on the front end of the upper structure
Further functions include:
- Variable counterweight of more than 4.5 kg, consisting of 12x250g, 4x285g and a base plate of about 500g
- Openable sliding door on tiltable cab
The crane can be set up with the telescopic boom alone. Height is then up to 2.4m. A luffing jib can be added, but the boom can't be extended in this mode. Height is also somewhere around 2.4m with a reach of about 1.7m.
The Space Shuttle orbiter is the spaceplane component of the Space Shuttle, a partially reusable orbital spacecraft system that was part of the discontinued Space Shuttle program. Operated from 1977 to 2011 by NASA, the U.S. space agency, this vehicle could carry astronauts and payloads into low Earth orbit, perform in-space operations, then re-enter the atmosphere and land as a glider, returning its crew and any on-board payload to the Earth.
Six orbiters were built for flight: Enterprise, Columbia, Challenger, Discovery, Atlantis, and Endeavour. All were built in Palmdale, California, by the Pittsburgh, Pennsylvania-based Rockwell International company. The first orbiter, Enterprise, made its maiden flight in 1977. An unpowered glider, it was carried by a modified Boeing 747 airliner called the Shuttle Carrier Aircraft and released for a series of atmospheric test flights and landings. Enterprise was partially disassembled and retired after completion of critical testing. The remaining orbiters were fully operational spacecraft, and were launched vertically as part of the Space Shuttle stack.
Columbia was the first space-worthy orbiter; it made its inaugural flight in 1981. Challenger, Discovery, and Atlantis followed in 1983, 1984, and 1985 respectively. In 1986, Challenger was destroyed in an accident shortly after its 10th launch. Endeavour was built as Challenger's successor, and was first launched in 1992. In 2003, Columbia was destroyed during re-entry, leaving just three remaining orbiters. Discovery completed its final flight on March 9, 2011, and Endeavour completed its final flight on June 1, 2011. Atlantis completed the final Shuttle flight, STS-135, on July 21, 2011.
In addition to their crews and payloads, the reusable orbiter carried most of the Space Shuttle System's liquid-propellant rocket system, but both the liquid hydrogen fuel and the liquid oxygen oxidizer for its three main rocket engines were fed from an external cryogenic propellant tank. Additionally, two reusable solid rocket boosters (SRBs) provided additional thrust for approximately the first two minutes of launch. The orbiters themselves did carry hypergolic propellants for their Reaction Control System (RCS) thrusters and Orbital Maneuvering System (OMS) engines.
Wikipedia: <a href="https://en.wikipedia.org/wiki/Space_Shuttle_orbiter" rel="noreferrer nofollow">en.wikipedia.org/wiki/Space_Shuttle_orbiter</a>
The Damara make up a component of 8.5% of the Namibian nation. The majority live in the northwestern regions of the country but others are found widely across Namibia, where they live and work in towns, on commercial farms, on mines, as well as at the coast.
They have no cultural relationship with any of the other tribes anywhere else in Africa. It is believed that the Damara left their original abode in northwestern Africa long before other tribes started their migrations to western and southern Africa. They no longer possess their traditions of origin, nor former linguistic and cultural affiliations.
In earlier times in Namibia, the Damara people are believed to have been hunter-gatherers, thereafter dominated by and working for the Nama and the Herero. According to Dr. Vedder’s book, “South West Africa in Early Times,” the Bergdamara were regarded by the Nama and Herero as their rightful servants and would mercilessly pursue them when the Damara stole their cattle. The Damara people would then flee in the less hospitable mountainous area around Otavi and further to the West. This gave rise to them being called the “Bergdamara”
component of the UNESCO serial property "Arab-noram Palermo and the Cathedral Churches of Cefalú and Monreale": a series of nine religious and civic buildings dating back to the era of the Norman kingdom of Sicily (1130-1194). Collectively, they are an outstanding example of a sociocultural syncretism between Western, Byzantine and Islamic cultures. This interchange gave rise to an architectural and artistic expression based on new concepts of space, structure and decoration that spread widely throughout the Mediterraneam region
RIAT 2022 Arrivals 14-07-2022
Display Rehearsal
Belgian Air Component
Dynamics F-16AM Fighting Falcon FA-87/19
CORAL SEA (July 20, 2017) Royal Australian Navy Commodore Mal Wise, right, exercise Talisman Saber's maritime component commander, and Capt. Larry McCullen, commanding officer of the amphibious assault ship USS Bonhomme Richard (LHD 6), discuss flight deck capabilities during a ship tour. Talisman Saber is a biennial U.S.-Australia bilateral exercise held off the coast of Australia meant to achieve interoperability and strengthen the U.S.-Australia alliance. (U.S. Navy photo by Mass Communication Specialist 2nd Class Kyle Carlstrom/Released)
[Full writeup here.]
Plungercam 2 keeps in the spirit of the original plungercam by using of cheap plumbing equipment and affixing it to precision optics. This iteration eliminates the need for glue altogether, so all the optical components can be easily taken out and re-used elsewhere.
The main component is a rubberized pipe coupling, which I got for $7 at the always awesome Center hardware. The two adjustable steel bands will be used to hold the mount and lens securely in place. This particular one is two inches on the narrow end, and three on the wider end.
To fix the problem with the body cap mount teeth fraying, I decided to replace it with a T-mount T-mount adapter. I picked up the one I'm using for $3 from one of the closing Ritz camera stores.
I'm re using the $12 (from ebay) Zenza bronica medium format lens that was in plungercam 1. Since this was only held in place using a metal clip, it was easy to take it out and re-use it.
Total cost: $22 :)