Tauchausbildung im Freibad Kalle in Wiesbaden immer in den Sommerferien Freitag ab 18.30-21.00 Uhr.

0

0

0

343

0

0

0

0

288

Give it a thumbs up if you liked this episode! Get your Sailing Into Freedom Crew T-shirt: https://teespring.com/stores/sailing-into-freedom Want more? Became our patron and get access to exclusive content. https://www.patreon.com/sailingintofreedom If you would like to support with single donations click here - https://www.paypal.me/Plukky Check out some gear we have on the boat: Inverter https://www.amazon.com/Xantrex-PROWatt-Inverter-Model-806-1220/dp/B002LGEMOQ/ref=sr_1_5_mod_primary_new?dchild=1&keywords=marine+inverter&qid=1616102481&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sr=8-5 handheld radio https://www.amazon.com/Standard-Horizon-HX210-6W-Compact/dp/B07KN6LKVG/ref=sr_1_6?dchild=1&keywords=marine+radio&qid=1616102542&sr=8-6 (As an Amazon Associate I earn from qualifying purchases and I greatly appreciate your support!) Also follow us on - Instagram: https://www.instagram.com/sailingintofreedom Facebook: https://www.facebook.com/sailingintofreedom Our website: https://www.sailingintofreedom.comGive it a thumbs up if you liked this episode! Get your Sailing Into Freedom Crew T-shirt: https://teespring.com/stores/sailing-into-freedom Want more? Became our patron and get access to exclusive content. https://www.patreon.com/sailingintofreedom If you would like to support with single donations click here - https://www.paypal.me/Plukky

0

0

0

2,920

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.

0

0

0

108

For website banner

0

0

0

16