soaked up的八卦，YOUTUBE和Yahoo名人娛樂都在討論

Đến với nước Pháp là đến với bánh mì, rượu vang và pate.
Tớ xin thề, là tớ "thu nạp" không biết bao nhiêu cho đủ những món này kể từ khi đặt chân đến Pháp!
Nhưng một điều tuyệt vời nữa ở Pháp mà khi đến không thể khônh trải nghiệm, đó là đi du lịch ở các vùng quê nước pháp, những nơi trồng nho, làm rươu vang, champagne, conag... gia đình tớ sau khi rời Chateau Clarke là tiến thẳng đến Château Lafite, cũng nằm trong đế chế làm rượu vang, champagne của gia đình nổi tiếng giàu có bậc nhất thế giới Barons de Rothschild.
Khác với Château Clarke, Chateau Lafite có mở cửa cho khách du lịch vào viếng thăm. Chỉ có điều là phải book trước vài tháng mới có thể hẹn lịch.
Khi cả nhà chúng tớ lái xe vào Chateau Lafite, bên cạnh đồi bạt ngàn xanh mướt là toà lâu đài nguy nga hiện lên.
Chúng tôi được đi vào hầm ủ rượu, được kể về lịch sử nơi đây và các phương thức ủ rượu.
Các bạn có biết, một cây nho có thể được trồng và thu hoạch đến gần 80 năm, nhưng đến khi cây quá già cần thay cây mới, phải cho đất nghỉ 3 năm. Cây nho mới phải đươc trồng và ra quả sau 10 năm mới bắt đầu được thu hoạch làm rượu.
Một khi nho được đưa vào ủ rượu phải hơn 2 năm - đến ba bốn năm mới đưa ra thành chai rượu vang mà chúng ta thưởng thức bây giờ?

Chúng tôi được thăm cả khu hầm ủ rượu lâu đời từ những năm 1700s của gia đình, cổ kính, huyền bí vô cùng và cuối cùng dừng chân ở trong hầm ủ rượu vang hình vòng cung đầu tiên trên thế giới đẹp như một tác phẩm nghệ thuật để cùng nhau thưởng thức rượu vang quý.

Em Myla được đi theo ông bà ba mẹ cũng lắng nghe ra chiều thích thú hiểu biết lắm! Nhưng cả em (và mẹ) đều thích nhất khi ra ruộng nho. Em sà ngay xuống nhón một quả nho xanh bé tí giơ lên ngắm nghía say sưa.
Mẹ bảo, khi nào em lớn sẽ cho em mùa hè đi về đây làm thêm nghề thu hoạch nho để giáo dục em!

Ông bà Myla rất thích chuyến đi nhấm rượu vang, hỏi rất nhiều câu hỏi và đến khi về tới nhà cũng không thể tin nổi chai rượu vang mà cả nhà được mời thưởng thức có giá hơn 1000 euro.

Một kỳ nghỉ hè thật bá cháy bên gia đỉnh, tận hưởng nhiều trải nghiệm thú vị, mọi người nhỉ! ❤️

🍷The family really enjoyed visiting both Chateau Clarke and Chateau Lafite to learn about both branches of the wine making process.

We enjoyed a short, private tour of the grounds of Chateau Clarke where we learnt about the history of the wine production. We tasted some excellent wines whilst enjoying the sun soaked gardens.

The next morning, the weather was far more dramatic as we headed for the famous Chateau Lafite. We were greeted by a charismatic wine sommelier who led our journey through the grounds. It was interesting to learn about the ground the vines grow in (some up to 20 metres deep) and the life span of the various vines. At Lafite, they use a range of vats including wooden and concrete which affects the fermentation process. Following this, we learnt how the wine is barreled and stored.

Then it was time to taste the wine. We enjoyed a 2014 Lafite that we were all surprised to learn retailed at around 1000 euros a bottle. It was delightful and was made all the more enjoyable drinking it inside the incredible circular washing room. Here, they hold private events including live music concerts for their friends and family.

We left Lafite with a new appreciation of the complexitiy of the wine making process. Especially the wine makers who have over 80 diffrrent blends of wine to taste and mix to create their final 3 bottles of wine for production. It really is an excellent experience and you can book private tours if you would also enjoy the experience.

On our next visit, we would love to visit the grounds of the Baron de Rothschild Champagne production 🍾🍾🍾🥂🥂🥂

Thank you Frederic Mairesse for treating us to these wonderful experiences and thank you Chris Thompson for your recommendation! ♥️

หากไม่มีความใฝ่ฝันและเป้าหมายเลย ชีวิตก็คงเฉื่อยเนือยเกินไป แต่ถ้ามุ่งมั่นพิชิตฝัน โดยลืมไปว่าชีวิตปัจจุบันก็มีสิ่งที่น่าชื่นชมยินดีมากมายก็คงจะเคร่งเครียดเหน็ดเหนื่อยเกินไป

ชีวิตที่ไม่มีเป้าหมายก็ไร้พลัง เย็นชา
ชีวิตที่มุ่งมั่นเพื่อพิชิตมากไปก็เผาผลาญร้อนแรง

ใครจัดสมดุลของสองสิ่งนี้ได้ย่อมมีความสุข
มีทั้งไฟและน้ำ

มีไฟ-มีพลัง
มีน้ำ-ชุ่มฉ่ำใจ

มีจินตนาการถึงอนาคตที่ดี
ขณะเดียวกันก็มีดวงตามองเห็นความดีงามของปัจจุบันที่เป็นอยู่

เช่นนี้เอง ปัจจุบันจะเป็นกำลังใจให้อนาคต
และอนาคตจะเป็นแรงผลักดันให้ปัจจุบัน

สมดุลคือความสวยงาม
If there is no aspirations and goals, life will be too tired. But if you strive to conquer your dream without forgetting that there are many delightful things in the present life, it will be too much.

Life without goals is powerless, cold.
Life striving for too much to conquer burns hot

Whoever balances these two things will be happy.
There are fire and water.

There is fire - power
There is water - soaked

Imagine a good future
Meanwhile, there is an eye to see the goodness of the present.

Like this. Now I will cheer up for the future.
And the future will be the motivation for the present.

Balance is beautyTranslated

今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁

✨✨✨✨✨✨✨✨✨✨
SANISWISS 🇨🇭消毒除油除味（只限香港）
📎https://www.saniswiss-hk-shop.com/

只限馬拉， 新加坡粉絲連結
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♦️Vip Code:maria 2♦️

Whatsapp🔻64188222
https://wa.me/85264188222?text=%E8%A8%82%E8%B3%BCSaniswiss%E7%94%A2%E5%93%81
✨✨✨✨✨✨✨✨✨✨✨
護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送可調式牛油果及水果刮刀
$2000再送扭擰調理夾

✨✨✨✨✨✨✨✨✨✨✨✨✨
中英對照食譜
再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️

💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個，方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g（已溶）
📌焗爐用的長盤
吉士醬材料
（建議用一半份量，除非想整多少少吉士醬另有用途。）
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。
2. 長盤底掃上牛油。
3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。
5. 放入焗爐，調較溫度180度，共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。
8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作）
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。
11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。）
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝，啤利或青蘋果
調味料:鹽，黑胡椒，白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次
備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料：
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料：
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法：
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用
7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese）
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

Follow my adventures on Instagram! http://instagram.com/Jeffrey.hk
Dropped new timelapse! https://www.youtube.com/watch?v=9JBMpzW_B58

Hi all, i built a 24K resolution 360 camera specifically for upcoming 360 timelapse project. Check it out: https://www.youtube.com/watch?v=fseH9Kd5ooM

If you'd like to support my camera work so I can continue timelapse (this piece used up more than half of my D750 Shutter Life. Rain and camera also don't get along) please check out my patreon:
https://www.patreon.com/YTJeffHK

30 Days of Timelapse, about 80,000 photos combined. 1500GB of Project files. Sailing in the open ocean is a unique feeling and experience.I hope to capture and share it for everyone to see.

Support my photo/videography by buying through my affiliate links!
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Route was from Red Sea -- Gulf of Aden -- Indian Ocean -- Colombo -- Malacca Strait -- Singapore -- South East China Sea -- Hong Kong

Camera used: D750, Rokinon 12mm f/2.8
0:32 Milky Way
0:53 Sirius Star (I think) Correction: Jupiter the planet according to some viewers
1:17 Approaching Port of Colombo
1:45 Cargo Operation
2:08 Departure Colombo with Rainstorm
2:29 Beautiful Sunrise
3:13 Lightning Storm at Malacca Strait and Singapore Strait
3:29 Clear night sky Milky Way with lightning storm
4:01 Camera getting soaked
5:09 Arrival Singapore
5:56 Departure Singapore
6:20 Moon-lit night sky
6:48 Another Sunrise
8:30 Headed due north and you can see Ursa Major rotating neatly around Polaris.
8:36 Squid Boats
8:54 Chaotic Traffic
9:15 Arrival Hong Kong

Music:
Philip G Anderson - Winter (from 0:00 to 4:37 and 8:00 to 10:00)
Buy Winter here:
https://philipganderson.bandcamp.com/album/winter

Stellardrone - Billions And Billions (from 4:37 to 8:00)

=====10 Reasons Why Maritime is AWESOME =====
https://www.youtube.com/watch?v=0U18AHZbS_M

=====10 Reasons Why Maritime SUCKS =====
https://www.youtube.com/watch?v=tdMYEKwxTyo

=====How To Anchor a Mega-Ship =====
https://www.youtube.com/watch?v=62O7KYfb4GA

=====Where did I go last 2 months?? Cancun Adventure======
https://www.youtube.com/watch?v=nsizwRUXoa0

=====Navigation Bridge of a Mega Ship=====
https://www.youtube.com/watch?v=Bj3_peT4u9M

=====A Tour of Mega Ship's Engine Room=====
https://www.youtube.com/watch?v=s7BhBsVigZw

=====HEAVY SEAS! Bad Weather in Atlantic Ocean=====
https://www.youtube.com/watch?v=OZA6gNeZ5G4

=====Cargo Operations on Ship=====
https://www.youtube.com/watch?v=kj7ixi2lqF4

=====Top 6 Questions about Merchant Marine=====
https://www.youtube.com/watch?v=wBpQ9Y4jEfg

Michael Jordan's coach pleaded with him to go back in the game, and the opposing coach made sure Jordan had the chance to end his career with a basket.

Jordan's last shot was a free throw, and like his final appearance in an NBA uniform, it was good.

One of the greatest players in NBA history played the final game of his illustrious career Wednesday night, not in the setting that he would have preferred but in a special atmosphere nonetheless. Jordan's final moment on the court ended with him receiving applause and a lengthy standing ovation from nearly everyone in the arena -- including the coaches and the other players.

He soaked it all up with a wide smile and a wave to the crowd after exiting for good with 1:44 remaining in the fourth quarter of a 107-87 loss to the Philadelphia 76ers.

``Now I guess it hits me that I'm not going to be in a uniform anymore -- and that's not a terrible feeling,'' Jordan said afterward. ``It's something that I've come to grips with, and it's time. This is the final retirement.''

Jordan finished with 15 points, four rebounds and four assists in 28 minutes -- drawing several adoring ovations from the last sellout crowd that will ever watch him play.

``The Philly people did a great job. They gave me the biggest inspiration, in a sense,'' Jordan said. ``Obviously, they wanted to see me make a couple of baskets and then come off. That was very, very respectful, and I had a good time.''

Jordan's final points almost looked scripted, with Eric Snow of the 76ers fouling him in the backcourt for no apparent reason except to send him to the line.

``Coach (Larry Brown) told me to foul him, get him to the line to get some points and get him out of there,'' Snow said.

Both foul shots went in, and the Wizards committed a foul one second later so that Jordan could be removed from the game and receive the proper send-off. In a rare scene, the 10 players who remained on the court turned to Jordan and applauded, too.

The 40-year-old Jordan would have preferred to end his career in the playoffs, but the Wizards never clicked during his two years in Washington and finished 37-45 in both seasons.

But that was merely a footnote on this stirring night, the last time the basketball public was treated to one of the greatest athletes in history playing the game one last time.

Jordan finished his career with 32,292 points -- the third-highest total in league history, behind Kareem Abdul-Jabbar and Karl Malone. His final career average of 30.12 goes down as the best in NBA history, just ahead of Wilt Chamberlain's 30.07.

``I never, never took the game for granted. I was very true to the game, and the game was very true to me. It was just that simple,'' Jordan said.

With the Sixers ahead by 21 points with 9 1/2 minutes remaining, the crowd began chanting ``We want Mike.'' The chant grew louder as the period progressed with Jordan remaining seated, and fans ignored the game to stand and stare at the Wizards' bench, wondering why Jordan wasn't playing.

This being Philadelphia, they eventually booed.

Jordan finally pulled his warmups off and re-entered the game with 2:35 left for his brief final appearance.

``I played here. I told him I at least have to be able to come back (to Philadelphia),'' Wizards coach Doug Collins said. ``I told him to go back in for a minute. He said, 'I'm stiff.' I said, 'Please. They want to see you.' He said, 'Larry Hughes is going to foul out soon, so put me in then.'''

Earlier in the game, Jordan showed his age.

There was a play in the first quarter when he looked like the Jordan of old, except for the result. Starting near the foul line, Jordan ducked his shoulder, lowered his head, stuck out his tongue and drove to his right, the ball rolling off his fingers ever so softly as it arched toward the net.

Rather than going in, though, the ball hit the front rim and missed -- one of several of his shots that came up a few inches short.

One of the exceptions was Jordan's final shot of the first half -- a one-handed dunk that came after he received a nice pass under the basket from Bobby Simmons.

Jordan hit his first two shots of the third quarter but didn't do much else positive in the period. On an alley-oop pass from Tyronn Lue, the ball hit him in the fingertips and bounced harmlessly away. A lazy crosscourt pass was picked off by Aaron McKie, leading to one of Philadelphia's 31 fast-break points. Jordan's final field-goal attempt was a missed layup with 8:13 remaining.

``I'm not embarrassed,'' Jordan said, ``but it's just not ... I've had better feelings in terms of playing a competitive game.''

The standing ovation that Jordan received lasted about three minutes, with Jordan smiling, nodding and chewing gum throughout. The group Boyz II Men sang ``It's So Hard To Say Goodbye'' between the first and second quarters as a montage of Jordan's career highlights was shown on the scoreboard.

#ASMR #DragonsBeardCandy #EdibleHair #TrickRecipes #Recipe #OddlySatisfying #DIY #音フェチ
Moso Mom has been a big fan of actor Jackie Chan for 40 or so years, so of course we knew about Hong Kong's Dragon's Beard Candy. It's a fine, hand stretched confectionery similar to cotton candy that looks like a dragon's beard.

But this is an imperial court delicacy made by skilled craftsmen, so we didn't think we could make it ourselves.

Recently there are lots of people that make it themselves
https://youtu.be/Y_F7nYcoBec
https://youtu.be/LHR2gzqUp5M

"We could do that!" we said, and took up the challenge! But while that enthusiasm is good, it ended up looking like it was crushed, and we thought "can we really do this...?", but somehow we managed it.

The kitchen was covered in the most powder of the century....

*Recipe*
1. Color 250ml of water with your favorite shade of food coloring. We put in 2 drops of blue liquid food coloring.
2. Add 500g of granulated sugar, 50g of corn syrup, 1/2 a teaspoon of vinegar and the water to a pan, and bring to a medium heat. Do not mix.
3. Measure the temperature while heating. Halfway through, remove any sugar stuck to the saucepan with a brush soaked in water (so as not to create crystallization). Do not mix.
4. Take the pan off the heat when the candy reaches 133°C. Heating time takes around 20-25 minutes.
5. Pour the candy into a mold. Silicone molds are easier to remove afterwards, and do not create holes when you start to stretch the candy, so a doughnut mold is ideal.
6. While the candy cools off, prepare some cornstarch to use when stretching it. You will use quite a lot of cornstarch, so heat it through so as not to upset your stomach.
Add a large amount of cornstarch (We prepared 300 g. Don't worry, they sold it at the 100 yen shop) to the pan, and dry fry for about 10 minutes without letting it burn. At this point the cornstarch's internal temperature was 98°C. Allow to cool.
7. Take the cooled off candy from 5 out of the mold.
8. Stretch out the candy in 7 while continually sprinkling with the cornstarch from 6. The trick to making beautiful Dragon's Beard candy is to stretch it without variations in size. Handle the candy gently at first (it breaks with a snap) and more boldly as it starts to get thinner (it naturally dangles and stretches, maybe because of body temperature). Is this really advisable?
9. Make it into your desired shape. We made it pretty by winding it around a cone with a lace paper doily.
10. Finished. The artisans' techniques really don't come quickly and easily. We learned a lot. When it's fresh it's a soft and stretchy candy, but after a day it becomes more crunchy. It collapses easily, so handle it carefully.

40年来のジャッキー・チェン成龍の大ファンな妄想グルメ母ですから香港の龍の髭っていうお菓子のことはもちろん知ってました。https://ja.wikipedia.org/wiki/龍のひげ飴
龍髭糖、それは龍の髭のように細く手で伸ばして作る綿あめのようなお菓子。
でもこれ、熟練の職人が作る宮廷菓子だから自分で作れるとは思っていなかったのですが
最近自分で作っている人たちがいっぱいいて https://youtu.be/Y_F7nYcoBec
https://youtu.be/LHR2gzqUp5M
「誰がやるの？私でしょ！」と挑戦してみました！
と意気込んだはよいものの「ほんとにやれんの...?」と挫けそうになりましたがなんとかできました。
今世紀最大にキッチンが粉だらけになったとさ。

*レシピ*
１．水 250mlに食用色素で好みの色に着色する。青の液体食用色素を2滴入れました。
２．鍋にグラニュー糖 500g、コーンシロップ 50g、酢 小さじ 1/2、１を入れ、中火にかける。かき混ぜない。
３．温度を計りながら加熱する。途中、鍋についた砂糖は水を含ませたハケで落とす（結晶を作らないようにするため）。かき混ぜない。
４．飴が133度になったら鍋を火から下ろす。加熱時間は20分から25分程度です。
５．飴を型に流し込む。シリコン製が後で取り出しやすく、さらに飴を伸ばし始める時の穴を作らずにすむのでドーナツ型が理想です。
６．飴が冷める間に飴を伸ばすときに使うコーンスターチの準備をします。かなりの量のコーンスターチを使うので、お腹こわさないように火を通しておきます。
鍋に大量のコーンスターチ（妄想グルメは300g準備しました。安心してください。100円ショップに売ってました）を入れ、焦がさないように乾煎りします。10分程度です。この時のコーンスターチの内部の温度は98度でした。冷ましておく。
７．冷めた５を型から取り出す。
８．６に７をじゃんじゃんまぶしながら伸ばしていく。太さにバラツキがないように伸ばしていくのが、きれいなリュウノヒゲを作るコツです。飴の扱い、初めは丁寧に（ブッツリと切れてしまいます）、細くなり始めたら大胆に（体温のせいなのか？自然に垂れ下がり伸びてしまいます）。アドバイスになってるかしら。
９．好みの形にする。コーンにレースペーパーを巻いて可愛くしてみました。
１０．でけた。職人さんの技はそうそう簡単にうまくいかない痛感。勉強になりました。できたてはふわっと伸びる飴的な食べ物ですが、翌日からは、しゃりっとしたお菓子にヘンゲ。崩れやすいので取扱い注意です。