AcademyofSpirit asked:

Gone are the days of churning butter for hours by hand… Only to have sloppy butter… and back pain. Now, using common tools almost every kitchen has, you can make wonderful butter in minutes! Learn how to make butter, yogurt and more… and have fun doing it!

LUCIANO

acszan asked:

We have studied Yakult Cosmetics case. The company is the market leader in fermented milk products and is globally recognized. In 1999, Yakult Brazil has decided to diversify and venture into cosmetics. Some missteps, such as underestimating the association that the brand has with the product as well as not listening to consultants and marketing agencies. Moreover, the lack of market research and invesment in advertising plus the lack of patience to wait for returns from the right moves , led Yakult Cosmetics to close its doors.

NICHOLAS

EnduringVoices asked:

The setting is The Republic of Tuva, located in southern Siberia, a part of Russia. A religious ritual, combining both animist and buddhist elements, will be performed. The young man shown here is named Chechen Kuular (born 1977). Chechen is a licensed shaman, officially accredited by the Tuvan shamanic society, “Tos deer” (also called “Dungur” [dynɡyr]).

RODRIGO

j0splash asked:

CALPICO Mini Rasa Baru – New taste

CODY

j0splash asked:

TV Commercial 2009. Fermented Milk Calpico Mini

BENITO

verflik01YT asked:

Download Season 1-6 – j.gs Bizarre Foods With Andrew Zimmern or Download this episode: Fileserve: q.gs Filesonic: q.gs Wupload: q.gs Megaupload: q.gs Andrew visits Namibia, where he meets members of a semi-nomadic tribe whose way of life hasn’t changed in hundreds of years. Catatura: smiley sheep, cow stomach and foot and potatoes, mopane worms in brine, dried catfish. On safari, he tries wildebeest eyeballs, and he goes oyster fishing in Walvis Bay. Visiting the Himba tribe in the Namib, he eats chicha fermented milk with rice and goat parts.

NOLAN

uzbek881 asked:

One particularly distinctive and well-developed aspect of Uzbek culture is its cuisine. Unlike their nomadic neighbors, the Uzbeks have had a settled civilization for centuries. Between the deserts and mountains, in the oases and fertile valleys, they have cultivated grain and domesticated livestock. The resulting abundance of products has allowed the Uzbeks to express their strong tradition of hospitality, which in turn has enriched their cuisine. The seasons, specifically winter and summer, greatly influence the composition of the basic menu. In the summer, fruit, vegetables and nuts are ubiquitous. Fruit grows in abundance in Uzbekistan – grapes, melons, watermelons, apricots, pears, apples, cherries, pomegranates, lemons, persimmons, quinces and figs. Vegetables are no less plentiful, including some lesser known species such as green radishes, yellow carrots, and dozen of pumpkin and squash varieties, in addition to the usual eggplants, peppers, turnips, cucumbers and luscious tomatoes. The winter diet traditionally consists of dried fruit and vegetables, and preserves. Hearty noodle or pasta-type dishes are also common chilly weather fare. In general, mutton is the preferred source of protein in the Uzbek diet. Fatty tailed sheep are prized not only for their meat and fat as a source of cooking oil, but for their wool as well. Beef and horsemeat are also consumed in substantial quantities. Camel and goat meat are less common. Uzbek dishes are not notably hot and …

ROSCOE

verflik01YT asked:

Download Season 1-6 – j.gs Bizarre Foods With Andrew Zimmern or Download this episode: Fileserve: q.gs Filesonic: q.gs Wupload: q.gs Megaupload: q.gs Andrew visits Namibia, where he meets members of a semi-nomadic tribe whose way of life hasn’t changed in hundreds of years. Catatura: smiley sheep, cow stomach and foot and potatoes, mopane worms in brine, dried catfish. On safari, he tries wildebeest eyeballs, and he goes oyster fishing in Walvis Bay. Visiting the Himba tribe in the Namib, he eats chicha fermented milk with rice and goat parts.

EDWARD

jaketheamazingsnake asked:

A long time ago I travelled to the far corners of the world. It was in the remote steppes of Tanzania in an obscure tribal village I heard a story so ghastly I still tremble all over when I think of it today. It was by a fire, the chieftain was wearing a hat of shrunken heads and told us of a man without a name. I shook my head and dismissed it to be a fabrication of some sick mans imagination, but when I asked, the chieftain just stared at me with his dark eyes shimmering in the fire. I swallowed nervously. Next morning I started taking testimonies of the tribes-people and wrote the story down in full detail. On the boat back home my briefcase was full of these notes and little did I know what I was about to take part of. Many years passed. I locked the notes up in the basement and tried not to think of them and whence I did a shiver came down my spine. I remember one particular night – having a dream. I was lying in my bed unable to move. Outside the wind was howling in the darkness. I couldn’t turn my head to see, but in the corner of my eye, by the window, was a dark shape with red, gleaming eyes, watching me. I woke up soaked with sweat and found that on my desk, by the typewriter lay a script titled “the man without a name” and further down my name had been signed. Later that day the director, Mr. de Laval, who was a dear friend of mine, came for a visit. I told him of the strange events that had been bothering me and instantly he demanded to see the script. I told …

JESSIE

drbhaldave asked:

ONEMAN SHOW gives simple procedure to make yogurt at home . YOGURT a versatile dairy product healthy and nutritive too.

DON