Waching daily May 10 2017

Long ago, we know - everyone has friends.

Without them uninteresting, without them, no way.

Neighbor has a friend and with him and the whole family.

And I cherish my dad, we're friends with my dad.

My dad is good!

I similar to my father very much.

He's strong and brave,

Resourceful, cheerful and skillful.

My dad is good!

I similar to my father very much.

He's strong and brave,

Resourceful, cheerful and skillful.

Grandma is my friend, and my mother - ideal.

Everyone knows in the apartment - she is our general.

And Dad - just Dad, but he is the best

When my dad at home - always laughing in the apartment.

My dad is good!

I similar to my father very much.

He's strong and brave

Resourceful, cheerful and skillful.

My dad is good!

I similar to my father very much.

He's strong and brave,

Resourceful, cheerful and skillful.

For more infomation >> Мой папа хороший!! My dad is good!! Учим английский язык вместе!! - Duration: 2:36.

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Food waste is the world's dumbest problem - Duration: 9:22.

MIT is known for developing a lot of impressive technology.

But hidden in the kitchen of MIT's Media Lab is, perhaps,

my favorite MIT invention: the FoodCam.

Okay, so it may not look like much but it's actually quite brilliant.

Let's say you have some leftover food.

You put it under the camera and you hit the button.

FoodCam posts a photo to Twitter, Slack, and a mailing list.

All with a simple message: Come and get it!

It looks like a pretty good box of donuts.

Yes.

It looks yummy under FoodCam.

It does.

Getting the food can actually be pretty competitive.

By the time we got here, just 30 seconds after it was placed,

the whole building had swarmed and all the pizza was gone.

There's a mad rush of people that come from, like,

every entryway in here to get the pizza.

So you got to kind of move pretty quickly.

Yeah, it's a game — it's like the Hunger Games.

Where...

Will and Jon invented the FoodCam all the way back in 1999.

This was before Facebook.

Before Gmail.

Before social media as we know it.

The idea came from a building-wide leftovers problem.

And in some ways, this simple invention gets at the big problem of food waste.

I mean that's sort of the serious part of what you have done, really, right?

There is no doubt that this completely helped reduce food waste at the lab.

Almost all of the catering people know that if they have spare food from their event,

they can just hit the button and people will consume that food.

And those are not even Media Lab events that are now fueling the FoodCam.

When we picture the stuff that's hurting our planet, what do we think of?

We think of, like, smokestacks, cars, oil spills.

We don't really think about all the food we throw away.

In the US, roughly 40% of the food we produce never gets eaten.

That's over 365 million pounds of food each day.

While that's happening, about one in eight Americans

still don't have a steady supply of food to their tables.

And all of this wasted food is a huge contributor to climate change.

If global food waste were a country,

it would be the third largest emitter of greenhouse gases,

just behind China and the United States.

So it really is an enormous problem and one of the easiest ways

to address climate change.

It takes a ton of resources to produce food.

On top of that,

you have all of the energy it takes to keep it cold and transport it around the country.

And when food decomposes, it isn't just stinky.

It releases potent greenhouse gases.

Basically,

we're trashing our planet to grow food that no one eats.But here's the thing: No one

actually likes wasting food.

It's just something that we haven't been paying much attention to.

Of all of the challenging problems out there, reducing the amount of food

we're wasting is one of the easiest.

In the US, consumers collectively make up the largest portion of food waste.

A family of four spends about $1,500 on food that they never eat.

Meat is less as a percentage of what we buy but when you consider it in particular,

as a greenhouse gas intensive product, meat waste actually

has the highest greenhouse gas impact.

And you don't have to be an expert to understand why food is going to waste in our homes.

We're all busy and on the go.

Sometimes I buy food without thinking,

"Do I really need that?"

There's even been a little bit of research to show that once something goes

in the refrigerator it's actually worth less to us than before.

 

Researchers asked people how they would feel if they got home

from the grocery store and dropped a carton of eggs.

And then they asked, well if your eggs sat in your refrigerator for six weeks and then

you didn't use them, how would you feel about that?

And people felt a lot less remorse.

I think a lot of the waste in our society does

come down to choice and wanting to have the option to eat something at any time,

whether or not we use it.

Part of the reason we over-buy food is that we've got tons of space to store it in.

Refrigerators have grown about 15% since the 1970s.

One of the things we found in our research is that people are uncomfortable with

white space when it comes to food.

So we love it in buildings, or in design,

but when it comes to food, we do not want to see empty space in our refrigerators,

on our plates, and so I really believe that in some

subliminal way we're just filling everything.

And if we had smaller refrigerators, that let us see everything that was in there,

that in itself would lead to quite a bit less waste in our homes.

And it isn't just our refrigerators that have gotten bigger.

The average dinner plate has grown by 36% since 1960.

When you have a big plate, you tend to put a lot of food on it — 

whether or not you can eat it all.

This is something Jill Horst noticed at UC Santa Barbara.

You have a tray that's 14-by-18 inches and you feel you need to load it up with food.

You would see students that had four glasses: water, juice, soda, milk —

and you'd go to the tray return and they would still be full.

In 2009, the dining halls stopped using trays.

Students can take as much food as they want, but there isn't a tray to pile it onto.

The food waste per person, per tray, reduced by 50 percent.

I mean so that was huge.

Let's say that the average student wastes six ounces of food per meal.

That may not seem like a lot — but UC Santa Barbara serves 13,000 meals per day.

So that's nearly 5,000 pounds of wasted food.

It's like throwing 350 Thanksgiving turkeys into the garbage every single day.

And when you take the trays away and it becomes three ounces, that's a significant impact

to help with not only the food waste, but food cost.

So, it turns out that something very small — like removing a tray or changing the

size of a plate — can have this profound impact on our behavior.

And it doesn't take much effort, because the effect is subliminal.

The other thing they're paying attention to at UC Santa Barbara is portion size.

Each plate is portioned one portion for a student.

They can take as many portions as they like,

but we are actually plating the right size, the right amount that we should be eating.

We've gotten used to these gigantic portion sizes at restaurants.

And in a subtle way, it encourages us to overeat and throw away a lot of food.

If you look around, there's not a whole lot of food waste on the plates

because of the proper portioning.

I mean that's somebody's meal.

That's all they have left.

None of us are perfect.

Wasting less food isn't just going to happen overnight.

But just having it on our radar can really help us waste a lot less.

 

And if we do have extra food, then let's at least try to get it to people who could

use it.

There is so much high-quality surplus that's wasted,

that just needs to find the people that need it the most.

Komal is the founder of Copia, a startup that's trying to recover all of this perfectly good

food.

If you imagine the world's largest football stadium filled to its absolute brim

that's how much food goes wasted every single day in America —

and I'm not talking about last night's pad thai or this morning's half-eaten pastries,

but untouched, uneaten, perfectly edible food.

 

So we don't need to purchase or make more food.

We just need to figure out how to get it to the people who need it.

MIT's FoodCam is great at recovering food.

But when you start scaling this up from one building to an entire city or an entire country,

it becomes much more difficult.

Let's say you're a small company and have 200 sandwiches left over from an event.

That's a lot of food — but it takes time and effort to figure out how and where to

donate it.

Most people really don't want to deal with all this.

It shouldn't be this hard to do a good thing.

Like, how cool would it be if people who have food could say, hey, we have food,

and people who need food could say, hey we need food,

and we could connect these two people and clear the marketplace?

So Komal is trying to make food donation easy and intuitive.

If you have some food, you type your info into the Copia app.

A driver will then come pick up your food and deliver it to shelters that need it.

And during big events, like Super Bowl 50, there's a ton of extra food.

The issue is that it has a short shelf life.

Imagine four 16-foot refrigerated trucks filled to their absolute brim —

that's how much food we recovered.

We fed 23,000 people in two days.

Nobody slept.

And it's not you know hot dogs and popcorn.

It was lobster rolls and pulled pork sandwiches and $300 cheeses.

High-quality food.

If we can get food that would otherwise be wasted to people who need it,

we're not only fighting hunger, but we're actually slowing global warming.

It really is a win-win.

And Komal doesn't want to solve hunger in just California.

She wants to solve world hunger — period.

It's not about optimism or pessimism.

I think it's just that we're hell-bent on making it happen.

This isn't going to be an overnight thing.

It's got to be policy change.

It's going to be other entrepreneurs.

It's going to be really big companies and institutions also taking a stand

and saying that you know what?

We don't tolerate perfectly great food being wasted.

Look, no one likes throwing out food.

So we made a simple guide to help you waste less.

To find out more go to climate.universityofcalifornia.edu.

For more infomation >> Food waste is the world's dumbest problem - Duration: 9:22.

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Best Filipino Food - Must-Eat GRILLED MILKFISH in Manila, Philippines! - Duration: 14:04.

- Hey everyone, it's Mark Wiens.

I am in Quezon City,

which is right next to Manila in the Philippines

and I'm at a restaurant today for lunch

which is called Pochok Bangusan

and this is a restaurant, this is a carinderia,

which is a local, food house eatery.

It's a family-run restaurant, it's a friendly place to eat

and they serve some amazing looking Filipino food here

and especially on of their main dishes is the bangus,

which is a milkfish

and it looks absolutely stunning.

(upbeat music)

(speaking Filipino)

- [Mark] This is adobo?

- [Server] Yeah.

- [Mark] OK.

- [Mark] OK.

Ohh, what is this on top?

- [Server] (speaking Filipino)

- [Mark] Ohh! (speaking Filipino)

- [Server] (speaking Filipino)

- Along with a huge selection of local Filipino food,

that you can pick and choose from,

one of the things that you have to order,

when you eat at Pochok Bangusan is their special bangus.

Bangus, which is a milkfish,

is grilled on an insanely hot fire

and the charcoal is even fanned to keep it flaming hot.

After the milkfish is grilled, it's flipped over

and to finish it off, it's topped in a thick layer

of green tomato relish.

It's an absolute stunner of a dish,

that you don't want to miss.

Pochok Bangusan.

Pochcok?

- [Woman] Pochok Bangusan.

- Pochok Bangusan.

- [Woman] Yes, sir.

- OK, thank you.

This local restaurant is in Quezon City,

so it's a little drive from central,

from the downtown area of Manila,

but it looks like the food is gonna be well worth it.

I think it's about 11 a.m. right now,

so most of the dishes are freshly prepared for lunch.

This is one of the best times to come eat here

and the food looks, you know, the dishes are full too,

so the, I think they're about to get a big lunch rush,

but we got here before the rush,

but when the food is already made,

I have to begin with their signature dish,

which is the bangus.

Bangus is one of my favorite Filipino foods,

it's something I love to eat,

when I come to the Philippines.

First of all, I really love fish

and then milkfish has this unique texture and taste

and so they've grilled the fish,

just topped it with a bunch of wonderful,

I think it's green, mostly green tomato.

There's onion on here and there looks like

there's some green onions as well,

but I think most of that is green tomato.

You can see those grill marks.

You can actually smell the grill on it as well.

You can smell that charcoal aroma coming off of it.

Get a really close up look at that.

That looks delicious

and I'm just going for a straight bite.

Oh, that is good, mmm.

The texture of the milkfish,

I don't know if it's in my mind or not,

but you can almost taste like a milky,

juices coming out of it, but it's a dry fish,

so it has, similar to, if I could compare it to tuna,

it has that kind of dry naturalness to it.

But it has an amazing smoky flavor, as I could smell

and then you've got that topping.

It's really good , it's like a sour, tomatoey...

but it's not sweet at all, it's mostly all sour

and gives it a really fresh,

freshness with those onions as well.

Another signature dish they have here,

which is called bulalo

and this is a bone-marrow soup.

What this soup is known for is being a combination

of the broth and then they boil it for so long,

so the marrow gets released into the soup,

so you've got kind of a marrowy liquid,

that should be rich and flavorful and beefy.

It has like a, almost like a slippery feel to it,

because it's a little bit oily,

but what I like about it is,

it's definitely not too salty at all.

They've really controlled the saltiness,

so it's not too salty.

It is very rich and then you've also got the contrast

of the real beefy flavor, yet at the same time,

it's broken down by the vegetables and cabbage.

When you boil cabbage in a soup, it usually gives the soup

kind of a little bit of a natural sweetness to it

and that sort of breaks the oiliness of that broth.

Oh the meat, the meat is so tender.

Next up, this is an eggplant dish

and it is a whole eggplant, which is roasted.

So first they have a separate pan of just the eggplant

and then as soon as I ordered it,

she put it onto a plate and then she topped it

with what I think are little diced slices of green mango

and then also what I think is some peppered shrimp paste.

I'm gonna ask them what the name of this dish is.

What is the name of this dish?

- [Woman] (speaking Filipino) Alamang.

- Alamang.

- [Woman] Yes, shrimp, salt. (laughs)

- Shrimp, is it bago--

- [Woman] Shrimp, salt.

- Bagoo, bagoong?

- [Woman] Bagoon alamang.

- Alamang, bagoon alamang, thank you.

Eggplant is just such a wonderful thing to be roasted,

so I'm gonna, I'm going right in for the center here.

Oh yeah, it's soft, it's...

Ohhh (laughs) it just slides, my spoon just slides through,

like it's butter

and you've got the shrimp paste there,

you've got the green mango there

and I'm not sure if that is a sauce

or if that's just the gooey liquid,

that comes as a result of when you,

when you grill up, when you roast eggplant.

Oh that looks wonderful, it's like a glaze.

I might have taken a little too much

of the shrimp paste in that bite,

but I did manage to get the full range of taste,

tastes in that single bite.

Again, that eggplant is just so buttery-creamy

and then it has a roasted flavor

and then you've got that salty, shrimpy taste

of that fermented shrimp paste

and then that's contrasted by the sour crispiness

of the mango.

Wow, what a wonderful contrast of flavors.

Just for my next bite, I'm gonna add

a little less of the shrimp paste,

'cause that, if you take too much in one bite,

your mouth will just be coated in saltiness.

Adobo is one of the national dishes of the Philippines,

one of the most famous foods.

This is adobo with, is it mostly liver,

but also gizzards in here too, right?

Is it all liver?

It's like innards, chicken innards adobo.

There's liver here, there's gizzard, this is a gizzard,

I'm going for a liver.

Oh, and a heart, ohh!

Oh, the heart is still connected to the liver.

Is that a heart, right?

That's a heart, right Ying?

Oh, this is the bonus piece, heart and liver.

I'd better put this onto my rice.

I haven't even started on my rice yet.

OK, I'm gonna cut half this liver

and then add a little more of that oily adobo sauce

and I'm going for a liver and heart bite all in one.

Oh, double the organs.

Oh that is so tender and so creamy

and you know how liver has that really, really creamy,

really soft, almost like dry

and sometimes a little chalky consistency,

but then the heart has more of a,

a bouncy texture, like a hotdog,

but in the utmost, utmost natural kind of way.

So that's like having a creamy liver with a bouncy heart,

all in one bite.

Moving to the front here, this is menudo

and this is, this is a dish, menudo is a dish,

that is also very popular in Mexico.

Normally, when I've had menudo though,

it's normally the stomach, so I guess this is the,

maybe it's the, this is mostly pork meat in here,

but it's, it's like a stew.

That tastes exactly like a tomatoey,

kind of a little bit tart like a tomatoey stew

and then the final dish that Ying and I ordered right now

is grilled pork and actually we just got this,

because it looked good and it was fresh

and it smelled so good that we couldn't resist.

So grilled pork right off the grill.

You can see those char marks on it.

Something that I love about Filipino food

is when they grill, you can just see those char marks,

so you know it has an incredibly charcoal,

roasted, fire flavor to it

and that, yeah, the grilled dishes here are so good.

Mix this with a little rice and some adobo sauce.

That chargrilled flavor is undeniable

and the pork has a little bit of, some texture to it.

It's not too, not too soft, but it tastes like real pork,

real pig here.

(upbeat music)

Oh different bowl?

OK, but put it together.

(speaks Filipino)

(upbeat music)

I didn't realize this at first,

but I knew they had to have some chilies

and some condiments, so after trying all the food,

I went over there and I was talking to them

and they showed me where the condiments,

all the condiments are self-serve.

I'm always happy to have more chilies in any meal.

For the sauce, do you normally,

do you normally mix the-- - This is anchovy paste.

- The shrimp paste, or anchovy?

- [Woman] Anchovies.

- Oh, anchovy. - Yeah.

- Ohh, OK, so it's fish.

- Fish, fishoes, fishoes.

- OK, and do you mix--

- (speaking Filipino) Chilie.

- [Mark] OK, then eat with the bangus?

- Yeah, yeah, yeah.

- OK, thank you.

OK, squeeze in the calamansi.

- [Woman] (speaking in Filipino) calamansi.

- Oh, OK, you can dip in it also?

- Yeah, yeah, yeah.

- OK, and what about this sauce?

- Fish (speaking in Filipino) and soya sauce, lovely.

- Oh, soya sauce, just soya sauce?

- [Woman] Yes.

- And then chilies.

I'll just break these up in here.

Moving over to this fish here.

That addition of that green tomato on top is just brilliant.

Goes onto my rice and move over here,

add some of this sauce and that chili.

Oh yeah, OK, that is anchovy sauce.

Ohh, oh, I know that flavor very well.

Very sharply salty, fermented fish flavor,

oh and with that chili, and then contrasting

with the fish and then sour tomato,

oh, there's celery on here too.

Oh, that's awesomely good.

Oh, you have to eat this, when you come to Manila

and this time, I'm gonna go

for a little bit of the soya sauce.

A little soya sauce on there

and then I'll chase it with a chili.

I chased it with the chili.

That's a brilliant combination as well.

I think that's just straight soya sauce,

so you got just that.

It doesn't have that fermented flavor to it

and the chilies are a little bit spicy,

but they feel wonderful.

Oh, I love it.

Ohhh (laughs) wow!

OK thank you, thank you very.

Thank you very much, what is it, what is it called?

- Lechon kawali.

- Lechon kawali?

- [Woman] Yes.

Wow, and this is another one of their famous dishes here.

That is just ridiculously creamy

and fatty and crunchy, all the textures.

Those chilies went down so well,

that I had to get more chilies.

And then I've already eaten some of the beef,

but there's still a whole chunk of beef

attached to the bone.

Ohh (laughs) look at this.

I'm gonna, maybe I should just bite from here.

Oh yeah!

That is some real beef.

It's tender, it's a little bit fatty.

- 740.

- Just finished with that meal

and you can actually come out here and buy ice cream

right on the sidewalk, right outside of the restaurant.

The restaurant is packed right now,

lots and lots of people

and they are just smoking out this entire area,

it's just smoky because all of the bungus grilling,

the milkfish grilling on the grill,

just that smoke is filling this entire neighborhood.

The, everything was delicious, but that grilled milkfish,

that was just next level, unbelievably good.

That's something you have to order,

that's a Filipino food you have to order,

when you come to this restaurant,

but the, I love everything about his place.

It's friendly, the owners are very nice,

the food is delicious, the atmosphere.

They have both a few tables out in the front patio area

and then they have some tables on the inside as well,

but a fantastic, local restaurant in Quezon City.

I loved it and I hope you enjoyed this video.

Please remember to click thumbs up

and also make sure you subscribe

for lots more food and travel videos.

Thank you again for watching

and I will see you on the next video.

For more infomation >> Best Filipino Food - Must-Eat GRILLED MILKFISH in Manila, Philippines! - Duration: 14:04.

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What Is Narcissism? - Duration: 4:48.

For more infomation >> What Is Narcissism? - Duration: 4:48.

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524 Sq. Ft. Tiny Cottage on 11 Acres Built in 2016, Small House Design Ideas - Duration: 3:11.

524 Sq. Ft. Tiny Cottage on 11 Acres Built in 2016

For more infomation >> 524 Sq. Ft. Tiny Cottage on 11 Acres Built in 2016, Small House Design Ideas - Duration: 3:11.

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Being Too Sensitive - Duration: 1:44.

Being too sensitive, what is that?

Especially if you're a man.

I was called too sensitive my whole entire life.

So, what if actually too sensitive was it a misidentification in this application of

actually being someone who's very aware and when you're very aware you are aware

of the good, the bad, and the ugly of what's going on not only in your world, but in everybody

else's, okay?

And because you're very aware or sensitive you're also tapped into the very things

that some of those people are going through.

There's a saying is like, you know before you judge somebody walk walk in their shoes,

right?

People who are very sensitive, very aware, actually have that ability to walk in other

people's shoes and typically those people tend to be the most compassionate, most merciful

people, people with greater allowance for unkind people in the world or the sad people

in the world so what I've come to learn over the years is it's really a level of

awareness if you want to call that sensitive so be it, but it's actually a gift and again

we talked about who does it belong to when someone's very sensitive or very aware we

have to be careful and not buy whatever thoughts, feelings, and emotions are funneling through

as ours that realize it could be our neighbors or it could be, you know, even one of our

family members that live in a different state, but you're just tapped into their world.

For more infomation >> Being Too Sensitive - Duration: 1:44.

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Science and Cooking, Part 2: Introduction to Viscosity (HarvardX) - Duration: 2:23.

PROFESSOR DAVID WEITZ: All fluids have viscosity.

Viscosity is the resistance of a fluid to flow.

The more the resistance, the higher the viscosity.

Think of walking through water.

As you walk through water, the water puts a force on you

and prevents you from walking through it.

But now, think about walking through honey.

It's even more difficult. Honey is much more viscous than water is,

and it's much more difficult to walk through honey

than it is to walk through water.

The fluid puts a force, or a stress, that prevents the flow.

The stress is the viscosity times the rate of flow,

or the rate at which the fluid flows over itself.

Here's the formula for the viscosity.

The units are stress times time, or pascal seconds.

And there are many culinary examples.

The simplest, of course, is water, which flows much more easily than oil.

Water is much less viscous than oil.

But oil has a viscosity that changes very strongly with temperature.

If you increase the temperature, the viscosity of oil

decreases quite substantially.

In fact, if you heat it up enough, it can become as low viscosity

as is water.

Many fluids have a very strongly temperature-dependent viscosity,

and we use that in cooking very often.

To understand viscosity from a more molecular view,

let's look at this little cartoon.

The fluid is made up of many, many molecules,

and the molecules are constantly moving around.

But in order to cause the fluid to flow--

like this-- we have to cause the molecules to move over one another.

In fact, for the fluid to actually flow, the molecules

have to exchange places with each other.

And so the viscosity depends on how fast they change places with each other.

So the viscosity is given by the density times the speed

of the molecules times their size.

It's just a measure of how fast the molecules move over one another.

And you can see immediately that larger molecules

take longer because they have a longer way to go to move over one another.

For more infomation >> Science and Cooking, Part 2: Introduction to Viscosity (HarvardX) - Duration: 2:23.

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83 year old Suckerpunched - Duration: 0:11.

The only thing louder than the suspect's shirt is the cries of injustice when a video showed he suckerpunched an 83-year-old Bronx man. The senior was knocked unconscious by the unprovoked attack.

Cops released surveillance video of the suspect who wore a Yankee cap with a flannel brim and a Ed Hardy like shirt. In the video the man is seen standing on the corner of Fox Street as the elderly man is crossing the street.

For more infomation >> 83 year old Suckerpunched - Duration: 0:11.

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Somis Father Says There Is Nothing To Hate About Song Joong Ki - Duration: 2:33.

Somi's Father Says There Is Nothing To Hate About Song Joong Ki

Matthew Douma rose to fame in Korea thanks to his cameo on Descendants of the Sun and he had nothing but praise for the drama's lead actor Song Joong Ki.

Matthew Douma rose to fame in Korea thanks to his cameo on Descendants of the Sun and he had nothing but praise for the drama's lead actor Song Joong Ki.

Jeon Somi's father Matthew Douma recently guested on Video Star's celebrity father special and talked about how perfect Song Joong Ki's manners were while the two filmed their scene on Descendants of the Sun.

MC Park So Hyun asked Matthew Douma about his cameo on 2016's most popular drama and Song Joong Ki, and he only had one complaint about the top actor.

"There's just one thing I dislike about Song Joong Ki. He's way too well-rounded, too nice. He has no faults at all."  .

He then shared a story from the filming of the fight scene between the United Nations soldiers and the South Korean Special Forces.  Matthew Douma said.

"After filming the scenes for a few hours, we were all covered in bruises. But during the breaks, I didn't have my own spot to take a rest at.

Song Joong Ki gave me his own seat and the water that he was about to drink. He also had his own shower stall set up but he let me use it first.

He is very considerate. He's also pretty good at English, he could understand some higher level phrases." Matthew Douma said.    .

Matthew Douma ended this segment by wishing that there was just one aspect of Song Joong Ki that he could hate so he could comfort himself, but that wasn't possible since he is such a perfect person.