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Tasha and Paul follow on from their hot chocolate adventure to show us how to temper chocolate into an amazing chocolate bar. The mould for this chocolate bar is a scaled down version of the Parthenon frieze and was made by the British Museum facsimile maker. To find out more about the history of chocolate, read Tasha’s article on her 18th century chocolate champions on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to. Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. You can find out more about his work here: http://www.paulayoung.co.uk
Neil Wilkin is back with another bronze age adventure. In this episode he is joined by Susan Greaney, Senior Properties Historian for English Heritage to discuss the history and importance of Stonehenge. Going into the heart of the monument and looking at some related bronze age objects Neil and Susan explore the connections between Stonehenge, the rest of Britain and the continent. To find out more about the exhibition at Stonehenge, visit: https://www.english-heritage.org.uk/visit/places/stonehenge/things-to-do/making-connections/ Made in collaboration with English Heritage check out their video about making a replica bronze age carved stone ball here: https://youtu.be/-xIqHk52K4Y Filmed on location at Stonehenge, all drone footage copyright English Heritage. Barrow image copyright owner ptwo: https://bit.ly/2ORSnxa Barrow image copyright owner Jim Champion: https://bit.ly/2yfijci #curatorscorner #Stonehenge #Spınaltap
Not a place you likely heard of, Abusir is a very important ancient Egyptian site near the Giza Plateau which has MANY fine example of tool marks that could only have been done using advanced technology. Join us in March 2018 and see them for yourself: https://hiddenincatours.com/shop/tours/major-tours/march-2018-egypt-tour/
https://www.youtube.com/watch?v=f7kW8xd8p4s&index=25&list=PLM4S2hGZDSE7MzkkjRO4cfHyU31gg5tKN First broadcast: Sep 2015. Episode 18/18 World-leading cosmologist Professor Sir Roger Penrose is more than just a fan of MC Escher's mind-bending art. During the course of a long creative collaboration, the British mathematician and the Dutch artist exchanged ideas and inspirations. Some of Escher's most iconic images have their origin in Penrose's mathematical sketches - while the artist's work has served as a starting point for the professor's own explorations of new scientific ideas. To coincide with the first ever Escher retrospective in the UK, Penrose takes us on a personal journey through Escher's greatest masterpieces - marvelling at his intuitive brilliance and the penetrating light it still sheds on complex mathematical concepts.
Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!). How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students. TIMESTAMPS The perfect steak 0:47 The juiciest meat 1:31 Flavoring spices 2:24 Light and airy dough 3:05 Fish with a delicate crust 3:39 Cooking steak without oil 4:13 Creamy mashed potatoes 4:41 Excellent cream soup 5:29 The best pancakes 6:19 Sugar is not for sweetness 6:51 The most difficult one: perfectly fried eggs 7:15 Clear broth 8:10 Crispy bread crust 9:06 Cook onions correctly 9:46 Don't be afraid of garlic 10:32 SUMMARY - Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done. - It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge. - To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices. - If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature. - If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it. - Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges. - Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes. - Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty. - Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks. - Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better. - The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs. - A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours. - If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes. -Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt. - If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside/ Instagram: https://www.instagram.com/brightgram/ SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC Have you ever seen a talking slime? Here he is – Slick Slime Sam: https://goo.gl/zarVZo ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/
Tasha Marks is back for episode 2 of the Pleasant Vices series. This week she is joined by master chocolatier Paul A. Young to discuss chocolate’s introduction to 18th London as a delicious and beneficial drink. In this episode, Tasha and Paul recreate an 18th century hot chocolate (introduced to London by British Museum founder Sir Hans Sloane) with a Mesoamerican twist.
To find out more, read Tasha’s article on her 18th century chocolate champions on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to.
Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. You can find out more about his work here: http://www.paulayoung.co.uk
Pleasant Vices is a four-part series on aphrodisiacs, beer, sugar and chocolate. Each is hosted by Tasha Marks with invited guests and each with accompanying recipe film. To accompany this episode Tasha and Paul will show you how to make a chocolate bar at home, inspired by the history of chocolate in London.