TUTORIAL ONE https://www.youtube.com/watch?v=V7aQuNqE5s8 TUTORIAL TWO https://www.youtube.com/watch?v=G1BjWLGH1eo Here is the first version of my PIC18F26k22 driving a WS2812B RGB Led strip. The led signal is coded purely in ASM

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Heute haben wir leider kein neues Video für Euch. Vielleicht, weil diese Leguane, anders als bei Wikipedia beschrieben, doch keine Pflanzenfresser sind.....

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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