Waching daily Jan 2 2017

What is a course?

A course, in Moodle, is

basically a space on the Moodle site

where one or more teachers can add

learning resources and activities for

their students.

What your course might look like as a

teacher will depend partly on the chosen

theme and settings of your administrator.

In the latest version of Moodle with the

latest Boost theme you can expect to see

a collapsible navigation drawer on the

left and a gear menu on the right.

The main content area here is where the

actual teaching and learning resources

will be added. In Sam's practice course

they are numbered topics which can be

renamed but if we look at a different

course, on a different Moodle site, you

can see that these are divided into

weekly sections and there are some

blocks on the right.

In another video we will look at the use

of these blocks in order to add learning

resources you need to have the editing

turned on and with the Boost theme you

do this by clicking the gear top right

and then clicking the link turn editing on.

This then displays an edit menu next

to each activity and resource for

editing the settings, hiding, duplicating

deleting, etc. There is an announcement

forum here and if I wish to move it into

a different section, I click the

crosshairs icon and I can move it by

dragging and dropping. If you aren't able

to move by dragging and dropping then

ask your administrator to check your

browser settings and the Moodle site

settings.

In order to add files documents or

activities for your students

you need to click the link Add an

activity or resource in the section

where you'd like them to appear.

It doesn't matter if you choose the

wrong section by mistake because it's

always possible to move them afterwards.

When you click Add an activity or

resource, this displays Moodle's activity chooser

which then allows you to choose

what you would like to add, and we'll

look at this in a separate video.

If you don't see the link Add an activity or

resource, ask your Moodle admin again to

check your settings.

In the next video we

look at how you can change the name and

layout of your Moodle course.

For more infomation >> What is a course? Learn Moodle 3.2 - Duration: 2:43.

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What is the file picker? Learn Moodle 3.2 - Duration: 3:06.

What is the file picker? In this video

we're going to explore Moodle's file

picker and how you can use it. You might

see the file picker if you upload a file

using the activity chooser or if you're

in the text editor and want to add an

image through the image icon or a media

file such as sound or video by clicking

the Moodle media icon.

If we click to add a file, on the next

screen when we scroll down to content, we

can access the file picker by clicking

the Add button. What you see on the left

side are links which are known as

repositories and each of these are

places where you can retrieve files to

display on your course.

The one you'll use most often is Upload

a file. This will allow you to access

your documents from your computer or USB

drive.

Server files are the other files in

other courses which you have access to

as a teacher, so for instance if you're

teaching Grade 1 English in one course

and you wanted to add a file that you

had used in Grade 2 English a different

course, you go to Server files to locate

it.

Recent files shows you the last few

files that you've uploaded and it is

context sensitive.

This means that Moodle knows if you want

to upload an image through the image

icon it will only show you images; if you

want to upload a sound file using the

media icon, it will only show you media

files.

Private files allows you to retrieve

files you have previously uploaded in

your personal private file space, which

we'll look at in a separate video.

URL downloader allows you to add a web

link and it will download for you the

images on that webpage.

Other links or repositories will appear

according to what your administrator has

enabled, so in this site for example you

could go to Wikimedia if you wanted to

find an image which you could search for

with a particular size or also on this

site you could retrieve files from your

Google drive, Dropbox or Microsoft

Onedrive account.

The files in the file picker can be

displayed in three different ways and if

we click Recent files, you can see how

this works.

If you look at the far right, files are

displayed like a tree. The middle button

displays them with details of their size,

type, when they were last modified, and

the third button shows them as icons

displaying what type file they are, so

for instance we can easily see that this

can easily see that this is a PowerPoint

file and this is a PDF file

For more infomation >> What is the file picker? Learn Moodle 3.2 - Duration: 3:06.

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Adrenal Fatigue and Lyme Disease - Duration: 4:11.

Lyme disease is a very problematic condition once you are infected. Not only is the diagnosis

very difficult, and there are not really a very good standardization of testing that

is absolute, but the recovery is even more challenging.

This is Dr. Lam, from DrLam.com.

Now, I want to talk to you a little bit about how adrenal fatigue and lyme plays together

with each other. Often times I will see many people come in with lyme disease and a long

history of being on antibiotics and trying to get better. But despite the most aggressive

and the most well intentioned doctors to cure the lyme, the lyme never quite goes away.

Oftentimes even though there may be temporary improvement, and the acute Lyme is resolved,

the body is in a state of disrepair. It is almost like the body is not happy, and the

body is always undergoing a slow grade, toxic attack by underlying infections that nobody

can put their finger on.

This type of chronic or subclinical lyme is very difficult to deal with, and the reason

is because they continue to secrete toxins even though their titers are not very high.

So the conventional approach that thinks, well, medicine is given, the titer has gone

down, so the person is cured; but in reality is that it's not 100%, and if you are young,

you are fine, but usually with age as the person gets older these types of chronic symptoms

oftentimes kind of resurge and continues to be present.

By wearing the body out with the toxin it contributes a lot to adrenal fatigue, leading

to adrenal gland that is very weak and unable to produce the cortisol necessary to fend

off the inflammation response caused by the lyme disease.

So, understanding this concept is very important because lyme disease can be seen as an underlying

symptom of adrenal fatigue. Now, what you do with it is a different matter, because,

as I said earlier, aggressive lyme treatment by the time it gets to a chronic situation

usually does not work, so you have to switch gears and allow the body to fight its own

battle, and there are ways to do that; but first is to understand that aggressive lyme

treatment when it gets to a chronic stage usually does not produce a lot of good results.

In fact, it can produce a lot of collateral damage, leading to adrenal crashes and retoxification

reactions, and can make the body much weaker than it is when it was first started.

So, you have to be very careful when there is history of lyme disease present, and you

have to be recognizing this as a possible symptom of contributing factors to adrenal

fatigue.

I hope you've enjoyed this video. For more information on this topic, head over to DrLam.com

where I have written over a thousand articles to help educate people. You can also call

me at 626-571-1234 for more information on Adrenal Fatigue and how to navigate it. Finally,

if you enjoyed this video, please subscribe to my YouTube channel. Thanks for watching.

For more infomation >> Adrenal Fatigue and Lyme Disease - Duration: 4:11.

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[Eng. subs]최고의 맛 갈비찜 (Korean-style braised short ribs) - Duration: 8:43.

Hi, I am going to make braised beef short ribs today again

It takes 1 hour and 10 mins. to make this

it is very simple and very delicious

finally i came up with this recipe

first, submerge ribs in cold water to remove blood

we are not going to blanch ribs today

place ribs on a cold pan

i have 1.2kg of short ribs today

if you have more ribs, stack them

now pour some water

there is no measurement for water

just pour water to submerge all ribs

but don't pour too much of water

while the water is boiling, cut some vegetables

cut the green onion into large pieces

1 green onion is needed for 1kg of ribs

then, i have 8 cloves of garlic in a plastic bag

just crush them roughly with the back of a knife

don't use a whole garlic

a whole garlic is like no garlic in a stew

as allicin in garlic is only generated when crushed

then cut an onion into large pieces as well

now the water is boiling and brown impurities are coming onto the surface

remove those impurities thoroughly

people usually blanch ribs before braising them

if you remember, i make short-rib soup without blanching them

i am not going to blanch ribs today for stew

i think blanching doesn't do much to remove blood or impurities

of course, i blanch meat more often that not

that is to cook the surface before steaming

as the meat with cooked surface loses less juices than uncooked meat

blood impurites in ribs keep coming up until they are fully cooked

if you keep blanching the ribs until there are no impurities any more

ribs will lose juices and the meat will become tough

so don't blanch ribs

instead, submerge ribs in cold water and start boiling them

when the water starts boiling, remove impurities

then, take water out of the pot until ribs are half-submerged

don't throw away the water this time

this water is clean

the water is not a thick broth yet but it is worth something

now add all the vegetables to the pot

add 1/2 tsp of ground pepper

thinly sliced pear (1/3)

then, boil them together

do not add soy sauce or sugar or alchol at this point

only aromatic vegetables and a tenderizer (pear)

now cook this for 20 mins. on a low heat

ribs are particularly flavorful and juicy

they are belly meat on a bone

it is no problem when you roast the meat only

but it involves a lot of work when we cook them in water

the meat tends to get tough...

start with cold water and keep the pot on a low heat all the time

bones usually have smelly friends around them

we need aromatic vegetables to remove any bad smell or taste

therefore we are able to maximaze the taste of meat

if you add salt, sugar and acidity at this point, all bad smell and taste will be locked inside

so, we are not going to add those until the meat is almost cooked

keep the lid slighly open now

after 10 mins. there are still impurities on the surface

remove them

impurities will continue to come up until the ribs are cooked

so keep an eye on it for the first 20 mins.

what is inside the bowl is those impurities

throw these away right now

this is the broth i took out of the pot

it is about 1 cup

reserve this

after 20 mins., the meat seems almost cooked

vegetables added a lot of water to the pot

remove some of the broth

this is a tasty broth...so keep it

now i have broth of 400ml (240ml was reserved earlier)

i am going to make jjigae next time with this broth

it looks like a lot of water in the pot?

in fact, it is not a lot of water

we will have a perfect end result with this amount of water

i reserved all the excess broth in a cup

now add 100ml of soy sauce

2 Tbsp of mirin

this is 2 Tbsp of green plum syrup

then 2Tbsp of sugar

mirin, green plum syrup and sugar 2Tbsp each

1Tbsp = 1.5 x Korean spoon

if you use a Korean rice spoon, add 3 spoonfuls or 2 heaping spoonfuls

cook this with the lid on for 40 mins. on a low heat

after 40 mins, check out ribs

bones are just coming off from the meat

it is a great signal that ribs are cooked well

now stop stirring as it looks better with a bone on

now add vegetables of your choice

i added shitake mushrooms and some carrots

then put the lid back on and cook for 10 mins. on a high heat

many people add chestnuts to braised ribs

but beef and chestnuts are not very compatible nutrition-wise

i also added some asparagus for color's sake

it looks good for color but doesn't work for taste

it is done now...it looks horrible? yes...

but don't worry

pick ribs and vegetables out of melted onions

now it is time to eat

the meat is very tender

i wasn't sure whether the meat would be tender enough after only 1 hour of braising

but those meat looked so tender with my naked eyes...so i stopped there

the meat is very tender

the meat is incredibly tasty

those flavors of ribs successfully came through

aromatic vegetables killed anything smelly

as we added salt, sugar and acidity after removing bad smell,

we were able to maximize the flavors of meat

the meat is fully infused with sweet, savory sauce

it is a huge upgrade to the taste of meat

this is the best-tasting beef short ribs 'with bones' i have ever eaten

actually, i planned to make this after steaming ribs the way i did in the previous video

but even i didn't want to as it is so much work

so i was like "i don't know...just give it a try"

but it is a huge success

after picking all ribs and vegetables, sift the rest

look at the soup at the bottom...

it is not too much of soup

the pear is shapelessl now

now it looks neat

thank you for watching