Podcasts about kuha

Potrebujemo: 40 dag ajdove moke (lahko dodamo 10 dag bele moke), 1 žličko soli, 1 l vode, 6 dag zabele.Postopek: V višji lonec nalijemo vodo, solimo in počakamo, da zavre. Vsujemo moko, nič ne mešamo in pokrijemo, da vrelec pride čez moko. V sredino naredimo luknjo z ročajem kuhalnice. Vrelec mora priti čez moko tudi na sredini. Pokrijemo. Kuha se 15 minut. Vmes pripravimo zabelo: v ponvici pogrejemo ocvirke, zaseko ... Žgance odlijemo in vodo zlijemo v skledo. Če želimo drobljive žgance, bolj odcedimo, če želimo malo mokre, pa ne toliko.Premešamo s ploščato kuhalnico, ne pozabimo na robove. Počasi, po žlicah prilivamo žgančevko, da predelamo vso moko. Dodamo razbeljeno maščobo, da zacvrči. Z dvorogelnimi vilicami drobimo. Ker so zabeljena gmota, se bo lepo drobilo.Žgance lahko naredimo iz čiste ajdove moke ali dodamo še malo druge, lahko skuhamo tudi s krompirjem, postopek je povsem enak.Zraven lahko ponudimo obaro, mleko (sladko ali kislo), zelje, gobovo omako …

Čas kuhanja mesa določimo glede na težo in starost mesa: za 1 kg mesa ena ura kuhanja. Kuha naj mirno in pokrito. Da je dovolj kuhano, lahko določimo na otip ali tako, da prebodemo z vilico (če gre z lahkoto notri in ven, je že kuhano). Čas kuhanja lahko skrajšamo tudi tako, da meso prerežemo. Hkrati imamo s tem lepši pregled nad tem, kdaj je meso skuhano. Dobili bomo tudi dobro suho juho, ki je zelo uporabna.

Čas kuhanja mesa določimo glede na težo in starost mesa: za 1 kg mesa ena ura kuhanja. Kuha naj mirno in pokrito. Da je dovolj kuhano, lahko določimo na otip ali tako, da prebodemo z vilico (če gre z lahkoto notri in ven, je že kuhano). Čas kuhanja lahko skrajšamo tudi tako, da meso prerežemo. Hkrati imamo s tem lepši pregled nad tem, kdaj je meso skuhano. Dobili bomo tudi dobro suho juho, ki je zelo uporabna.

Čas kuhanja mesa določimo glede na težo in starost mesa: za 1 kg mesa ena ura kuhanja. Kuha naj mirno in pokrito. Da je dovolj kuhano, lahko določimo na otip ali tako, da prebodemo z vilico (če gre z lahkoto notri in ven, je že kuhano). Čas kuhanja lahko skrajšamo tudi tako, da meso prerežemo. Hkrati imamo s tem lepši pregled nad tem, kdaj je meso skuhano. Dobili bomo tudi dobro suho juho, ki je zelo uporabna.

Čas kuhanja mesa določimo glede na težo in starost mesa: za 1 kg mesa ena ura kuhanja. Kuha naj mirno in pokrito. Da je dovolj kuhano, lahko določimo na otip ali tako, da prebodemo z vilico (če gre z lahkoto notri in ven, je že kuhano). Čas kuhanja lahko skrajšamo tudi tako, da meso prerežemo. Hkrati imamo s tem lepši pregled nad tem, kdaj je meso skuhano. Dobili bomo tudi dobro suho juho, ki je zelo uporabna.

Incoming CEO Kūhaʻo of Sig Zane Designs discusses how to merge the western business perspective with the Hawaiian principle of reciprocity. His worldview is shaped by his 30-year hula practice. In this episode, Zane shares his thoughts on how Hawai‘i can adopt a regenerative tourism model, why it's important for local businesses to learn from and invest in Hawaiian culture, and how Sig Zane Designs selects its corporate partners.

“Photography is the story I fail to put into words.” In this episode, we capture changed lives, ignite deep passion, and immortalize stories through the art of photography.

Cheee.  Kuha'o is an artist, graphic designer, cultural practitioner and the Hula equivalent of a Jedi Knight.  As a prodigal son two times over, he's involved heavily in Sig Zane Designs with his dad, and also the Edith Kanakaole Foundation and Halau O Kekuhi with his mom, Nalani.  He dives in to the responsibility and kuleana of working in family business and ushering it ever forward.  He also touches on Hawaii as a "brand" and how he finds inspiration in "telling the story" of Hawaii through his work with art and design.  This was a lot of fun with an old friend. Let's go KARAOKE! 

Hawaii's premiere hula competition isn't just about dancing. For many, including performers and spectators, the Merrie Monarch Festival is a fashion show — and some of the state's most iconic designers are on a mission to share Hawaiian culture. In this episode, Mahealani Richardson talks to Sig Zane, Kuha'o Zane and Manaola Yap about their new business ventures and their passion to perpetuate Hawaiian culture.

Igal nädalal kostitame sind põneva veebisaatega „Puuduta mind“, kus külalisteks on nõiad, šamaanid, ravitsejad, ufoloogid, haldjad, elukunstnikud, teadlased, koolitajad, hüpnotisöörid ja paljud teised põnevad persoonid. Müstilistele teemadele spetsialiseerunud Õhtulehe ajakirjaniku Sirje Presnali ja Õhtulehe veebi loovjuhi Anu Saagimi seekordseks külaliseks on elujõutoetaja Kairi Kuha. Loe pikemalt: https://www.ohtuleht.ee/1023698/puudu...​ Jälgi Õhtulehe ajakirjanike, video- ja fotograafide tegemisi ka sotsiaalmeedias: FB: https://www.facebook.com/Ohtuleht/​ Instagram: https://www.instagram.com/ohtuleht/​ TikTok: https://www.tiktok.com/@ohtuleht.ee​ Ja loomulikult subscribe'i meie YouTube'i kanalit! http://bit.ly/2QDP8JH

Naredimo po izbiri: najboljši del je kos bočnika, uhelj, rep ali noga od prašiča, koščke govejega in piščančjega mesa. Več različnih sestavin, ki naredijo dobro juho. Zalije s hladno vodo, da se čim bolj izlužuje. Ko zavre, doda začimbe kot v vsako juho: korenček, gomolje peteršijla in zelene, koščke paprike ... Kuha naj, da gre meso rado od kosti. Dobro je, če dodamo na plošči popečeno narezano čebulo. Kuhano juho precedimo in še toplo mesnino čim prej odstranimo od kosti. Posebej trdo skuhamo jajce. Tega narežemo na dno pekača ali škatlastega modela, nato naložimo narezano kuhano zelenjavo in mesnino. Prelijemo s precejeno hladno juho, ki jo malo okisamo. To postavimo za več ur na hladno. Nato ohlajeno žolco zvrnemo iz modela. Tako bo potem narezana zelenjava z jajcem na vrhu žolce, ki jo bomo narezali.

Kulta Kitchèn is an exception to the rule, it is a restaurant located in one of the best hotels in Helsinki (Lapland Hotels Boulevard), but ... unlike the hotel restaurants usually, this one is really really good. I'm joined in this episode with Lassi Kurkijärvi, a well merited innovator now working as the CEO of Proof Oy, a company that is designing decision making. Designing decisions is a new thing, a term that is coined by Lassi and his team to describe how the world needs better tools for pushing through important things in any organization. During the course of the meal we'll cover what this means in detail. Our meal was the surprise menu, which unsurprisingly was finished of with Reindeer as the main course. To support this obvious choice, we got to enjoy Kuha (whitefish), which definitely was amazing and never fails. All in all, the menu was well balanced, tasty and spoke volumes of Finnish cuisine. Kulta Kitchén is placed to 32nd location in Top 50 list, which really felt originally as too high number for a restaurant sitting in downstairs of a Hotel. However, after going through this menu, I'd say that this deserves to be closer to top 10 of the entire Finnish food scene, definitely low 20s. It was amazing. This place is highly recommended for anyone seeking to eat traditional Finnish food in a fine dine setting. 

New LiveactTrack by Boxidro 2020

Savustettu ahven ja paistettu siika ovat kaikille kalaruoan ystäville tuttuja. Kuha, muikku ja hauki ovat myös niitä kaloja, joita monet ovat syöneet ja syövät mielellään. Mutta sitten on suuri joukko kaloja, joita kalastuksen harrastajat eivät ole koskaan maistaneet, eivätkä kaikki ehkä ole edes koskaan kuulleet sulkavista, pasureista ja toutaimista. Miksi osa vähemmän tunnetuista kaloista jää syömättä, millaisia kaloja luontoharrastaja Joska Laine on syönyt. Retkikaverina on Juha Laaksonen. Kuva: Juha Laaksonen / Yle

Poslušalko je zanimalo, ali štruklje (recept za pečene orehove štruklje) lahko skuha. Sestra Nikolina je odgovorila, da lahko, a naj testo debeleje razvalja. Kuha naj 25 minut, zmrznjene pa po vnovičnem vrenju do pol ure.

Tulevaisuuden HR -nimisessä podcast-sarjassa keskustelemme tulevaisuuden HR:stä alan ammattilaisten kanssa. Tämänkertaisen jakson vieraana on Koneella (https://www.kone.fi/) HR Transformation Lead -roolissa toimiva Mari Kuha, jolla on pitkä kokemus henkilöstöjohdon tehtävistä. 14.3.2019 äänitetyssä jaksossa Mari kertoo, miksi muutosjohtaminen on yhä tärkeämpää ja mitä muutosjohtaminen tarkoittaa HR:n kannalta erityisesti tulevaisuudessa. Ohjelman isäntänä toimii Aki Ahlroth. *** Musiikki/Music: "Hep Cats" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 creativecommons.org/licenses/by/3.0/

James and Angel are at the market together. They buy fruits commonly found in the Philippines. Tagalog Transcript: James : Mabuti naman na nasamahan mo ako sa palengke ngayon. Salamat ha, Angel. Angel : Walang anuman James. May gusto rin kasing ipabili ang nanay ko na mga prutas. James : Bibili rin ako ng prutas. Mahilig kasi ako sa masustansyang pagkain. Angel : Eto o, ang lalaki ng saging. Hinog na siya, kasi dilaw na. James : Gusto ko naman ang mansanas na ‘to, yung mga kulay pula. Angel : Kuha din tayo ng ponkan. Siguradong magugustuhan ito ng nanay ko. Mura pa yung presyo niya. James : Paano kaya itong langka? Medyo mahal siya ngayon pero matagal na ako hindi nakakakain ng langka. Angel : Sulit na siguro ‘yan sa presyo niya. Uy, bili din tayo ng pinya, pero patalop muna natin sa tindera. James : Oo, mahirapan kasi gawin ‘yan ng tama… yung tinatanggal mo yung mata ng paikot. Angel: Nagbilin pala nanay ko bumili ng papaya. Kuha tayo ng berde, para gamitin ng mama ko sa tinola. James: Tamang-tama, bibili din kasi ako ng papaya. Pero yung pahinog pa lang, kasi hindi ko siya agad makakain. Angel : Uy, ito oh, ang laki ng pakwan. Baka hindi namin maubos to. James : Ipahati na lang natin sa dalawa, para parehong tayong meron. Angel: Matamis kaya siya? James: Sa palagay ko matamis siya. Angel: Tara, patimbang na natin ito. English Translation: James : It’s great you were able to accompany me to the market today. Thanks a lot, Angel. Angel : You’re welcome James. My mom asked me to to buy her some fruits for her, anyway. James : I’ll be buying fruits too. I’m fond of eating healthy food. Angel : Here, these bananas are big. They’re ripe already, since they’re yellow. James : I want these apples, the red ones. Angel : Let’s get these Ponkan oranges too. My mom will like them for sure.They’re pretty cheap too. James : How about this jackfruits? They’re a little expensive now but I haven’t had jackfruit in a while. Angel : I think it’s worth it’s price. Hey, let’s buy some pineapples, but let’s let the vendor lady peel it. James : Yes, it’s quite difficult to do it right… carving out all those “eyes” in a spiral. Angel : My mom asked me to buy some papayas. Let’s get a green one, since we’ll use them for chicken broth. James : It just so happens I’m going to buy a papaya too. But I’m going to get one that’s just about to ripen, since I won’t get to eat it at once. Angel : Hey, look at how huge this watermelon is. I don’t think we’d be able to eat it all up. James : Let ask them to cut it into halves, so both of us will have some. Angel : Do you think it’s sweet. James: I think it’s sweet. Angel : Come on, let’s have it weighed.

Ranualainen Markku Kuha kaipaa entisaikojen yhteisöllisyyttä ja elävää maaseutua. Hänen mielestään ihmiset ovat hukanneet aitouden ja yhteyden luontoon, mutta muutos parempaan on onneksi käynnissä. Kuha on biodynaaminen maanviljelijä, joka elää ja työskentelee kotitilallaan Ranualla. Elämää ja työtä rytmittävät luonnon ja taivaankappalaiden kiertokulku, ja kierrossa tilalla ovat myös ravinteet. Ruoka tulee omasta maasta, ja se, mikä ei ihmisille kelpaa, menee eläimille. Markku Kuhan mielestä ihminen on sitä mitä hän syö, ja terve ravinto pitää myös ihmisen terveenä ja onnellisena. Hänen mielestään siinä piilee ratkaisu moniin ongelmiin. Ohjelman on toimittanut Sandra Järvenpää.

70,000 katao mula sa nasyon ni Propeta Muhamad (saw) ay papasok sa paraiso ng napakadali at magaang paglilitis. -Kuha mula sa Lecture “Ang Ating Pananampalataya” -@ Masjid Ibnu Abbas 12_31_2016 The post Ahmad Javier – 70,000 na Tao appeared first on Ahmad Javier.

Pytte si za tsino pe jekh kompetitcia feri vov lel sama ke vi te si za tsino shaj te avel univar mishto. Adjes si jekh specialno djes ando Istalovo Granbacken. Sa e buchiara nashen krujal e Istalovura thaj khiden. Khiden opre o koshno thaj shion o khas po than. E nashimaski bana si shukares uradi ande luludja. Vorta adjes smakulij e char extra mishto, ghindoj peske o shetlands ponny Pytte. Ando rito tordjion leske grastane amala. Attila, Sonja thaj o Jumper. - Adjes si jekh familijno djes kate po Granbacken thaj sa voja avla kate intrego djejs, phenel o Attila. - Jaj ke mishto! Phenel o Pytte. Kado si angluni data khaj vov avla pe jekh familijno djes. - So keren? Aven dikhas kon nashel maj sigo amendar ando rito!, tsipij e Sonja Kon birij te njerij man? Ta so keren? Voj diljarel savoren kade ke vi lenge khan loljon. Von nashen krujal o rito. - Me njerisardem, phenel e Sonja.. Po dujto than avilas o Jumper thaj o Attila avilas po trito than. Maj paluno avilas o Pytte. Mindig avel o Pytte maj paluno. Pytte dikhel aba ando suno te njerij variso, vov kamel te acharel sar kodo si. Kam si vov lashio te huchel? Soha chi zumadas, Lesko tsino stato kam feri hurala opral sako falo? Vov nashel khaj e kaver grastora. -hallo, djanen so, me si te njerij o huchimasko khelipe. - So? Phenel e Sonja. Za tsino san more, chi achares kodo? Chi birisa te huches opral. - Chire pundre si za tsino. Kado khelipe si amenge khaj si amen maj lunge pundre. - Chachimoj kodo so von phenen, shaj te dukhaves tut, phenel o Attila... E Istalovoskebuchara aven lende ando rito. Thaj shion e salavara pe sa e grast. -Av Pytte, phenel e rakliori, tu si te djas andre ando Istalovo akanak... -Jaj ke ruto, phenel o Pytte khaj peske amala. Feri von chi shunen kodo so vov phenel. Von tordjion pasha kaver istalovo thaj si grizime. - Kodo kitchilij, asal e Sonja kana e rakliori grizij la e chislasa. Jumper kikidel avri pesko per ke naj leske drago kana phanden o zen pe leske dume, ke mindik za zurales kikiden les. Kana o Zen si po than tsirdel vov palpale pesko pher thaj atunchi beshel o zen mishto. Andre ando Istalovo si tunjariko thaj muto. Von dine ePyttes maj but khas. Feri vov CHI acharel chi soski bokh. Vov birij te shunel ke o khelipe djal avral. Shundjiol kana e bar peren kana e grast malaven le tele. Shundjiol kana e manush loshan thaj kana maren bravo... - Tu fajma beshesa kate intrego djes na? Pushel e Kuha khaj si e Istalovoski mutsa. - Na diljar man akanak, phele o Pytte thaj phandavel peske jakha te na dikhel e Kuha ke vov rovel... Pala jekh lungo vrama puterdjiol o Istalovo.... E rakliori shiol salavari pe leste thaj ingrel les avri. - Akanak shaj te aves avri, phenel e rakliori. O kham phabarel zurales thaj o Pytte chi birij te dikhel mishto. Vov shunel sar leske amala vorbin pa huchimasko khelipe.... - Thaj kade huklem opral o maj paluno bar, tsipij e Sonja kana voj huchel opral jekh burr... - Dikhen de! - Hej Pytte, djanes so? Phenel o Jumper. Pa jekh skurto vrama aven tsine chavora ke lengi vrama avilas te traden pe amende... - Merjrav anda le chavoora, phenel o Attila. -thaj fajma kamen savori te traden pe mande, phenel e Sonja palal, Pytte si brigako, daral ke pale avla phandado ando Istalovo. Akanak shunen von e tsine chavoren thaj ande bari losh nashen e grast khaj o barr. -alon man, phenel e Sonja thaj vazdel pe opre pe duj palune pundre te sikavel peski shukh. Atunchi Avel e Istalovosko sherutno thaj tsipij pe Sonja. - Musaj te aves pachaki, nashtik te daraves e tsine chavoren. Akanak, si tume baregrast, te djan ando Istalovo.. Sonja, Jumper thaj Attila djan andre ando Istalovo. Feri o Pytte ashilas avral thaj hirtelen si o rito baro angla leste. -aven kate chavorale, phenel o rakloro so inkrel kado. Vov del savoren helmura thaj vorbij lentsa pachasa. - Na azban kado sastri ke shaj elektrisiteta te malavel tumen, phenel o rakloro. E chavora grizin e Pyttes. Ulaven les thaj o Pytte loshal lenge. Von uzharen leske patala thaj o rakloro sikavel sar te grizij pe grastes maj feder. O zeno si pharo e chavorenge, feri vi kade birin von te shion les pe Pytteske dume. Akanak shaj von te traden pe leste. Pytte phirel shukares e chavorenca thaj von loshan leske, vov chi kamel te izdravel len za but. - Kikiden e pundrenca thaj keren e mujesa te kamen te traden maj sigo, phenel o rakloro. Kana sa e chavora trade pe leste den von les e maj kuch ropaja... Pa istalovoski feljastra dikhen kado e Pytteske amala thaj avharen ke vi von kamen kado. Pytte si akanak shukar thaj uzho, vi nevi frizura si les. Kana o djes agorij pe thaj e chavora si te djan khere lel jekh chavoro te rovel. - Vi me kamav jekhe grastes, kamave jekhes sar o Pytte... - Tume shaj te aven mande kana tume kamen, phenel o Pytte lenge palpale

Bishop Museum’s Traditions of the Pacific series brings an evening of story, sharing, and aloha that explores the artistic, cultural, and biological expressions of limu and kupe‘e with artists and cultural practitioners, Sig Zane, and his son, Kuha‘o Zane, from Keaukaha, Hilo, Island of Hawai‘i. Mahalo to the Queen’s Health Systems for their generous support.

Bishop Museum’s Traditions of the Pacific series brings an evening of story, sharing, and aloha that explores the artistic, cultural, and biological expressions of limu and kupe‘e with artists and cultural practitioners, Sig Zane, and his son, Kuha‘o Zane, from Keaukaha, Hilo, Island of Hawai‘i. Mahalo to the Queen’s Health Systems for their generous support.

To probe or not to probe respondents' initial answers of "Don't know" is a key question when it comes to tackling the problem of nonresponse in surveys. In an NCRM funded Methodological Innovation Project on Item nonresponse and measurement error in cross-national surveys, Jouni Kuha from LSE has been working with colleagues at LSE and City University to see whether asking interviewers to probe respondents further affects both the quantity and the quality of their answers. He talks to Christine Garrington about findings from the research and what he thinks they mean for those involved in survey design and management.