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ผู้หญิงทำได้ง่าย แต่ผู้ชายกลับทำไม่ได้ !! แล้วคุณทำได้มั้ย ?? #chairchallenge
Can you do it?
คุณทำได้ไหม
challenge (v.) ท้าทาย (n.) การท้าทาย
อ่านว่า แชะเลินจฺ
He challenged me to do it.
เขาท้าทายให้ฉันทำ
dare (v.) ท้า (n.) การท้า
อ่านว่า เดะเออรฺ / แดร์
I dare you to eat a fried grasshopper.
ฉันท้าให้คุณกินตั๊กแตนทอด
I dare you to try fermented fish sauce.
ฉันท้าให้คุณลองกินปลาร้า
center of gravity
จุดศูนย์ถ่วง
center (US) / centre (UK)
ศูนย์กลาง
gravity (n.) แรงโน้มถ่วง
อ่านว่า แกร๊ะฝิที
ผู้หญิงทำได้ง่าย แต่ผู้ชายกลับทำไม่ได้ !! แล้วคุณทำได้มั้ย ?? #chairchallenge
Can you do it?
คุณทำได้ไหม
challenge (v.) ท้าทาย (n.) การท้าทาย
อ่านว่า แชะเลินจฺ
He challenged me to do it.
เขาท้าทายให้ฉันทำ
dare (v.) ท้า (n.) การท้า
อ่านว่า เดะเออรฺ / แดร์
I dare you to eat a fried grasshopper.
ฉันท้าให้คุณกินตั๊กแตนทอด
I dare you to try fermented fish sauce.
ฉันท้าให้คุณลองกินปลาร้า
center of gravity
จุดศูนย์ถ่วง
center (US) / centre (UK)
ศูนย์กลาง
gravity (n.) แรงโน้มถ่วง
อ่านว่า แกร๊ะฝิที
Today I decided to try surströmming, a Swedish food which according to a famous Japanese study is the world’s stinkiest food although it’s actually illegal in Japan and is banned by several international airlines. It’s basically herring that has been allowed to ferment for months and my particular can is technically expired. Sorry mom for stinking up the patio & kitchen!!! #Shorts
Let me know what you think of my new YouTube short! It's my first video of this kind!
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【韓國光州飲食行 | 挑戰魔鬼魚刺身！！！】
⫸韓國 光州 飲食行 － PART 3 | FOOD TRIP TO GWANGJU (PART 3) ⫷
再次多謝Korean Cultural Center in Hong Kong 駐香港韓國文化院的支持，及我的好朋友 Stephen、翻譯妹妹 Hun-Woo和韓國文化院的Jihye的幫忙。喜歡這段影片和韓國飲食的你，記得給讚和分享給你的朋友啦！PART 4很快有！
Once again, thank you Korean Cultural Center in Hong Kong for this opportunity for me to explore the traditional food culture in Gwangju, and I have learned a lot of new things about Korean food in this trip, and I am sure all the viewers will do as well.
Here's a shout out to my good friend Stepten, translator Hun-Woo and Jihye from KCC! Without you guys, this trip wouldn't be the same!
If you enjoy watching this video or you love Korean culture, please like this video and share with your friends!
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1. 홍어전문점홍애집
⠀Address: 160 Uncheon-ro, Ssangchon-dong, Seo-gu, Gwangju
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更多影片 More Videos:
韓國光州飲食行
PART 1: https://youtu.be/D2zatUR5uPw
PART 2: https://youtu.be/A_W3EZPOK3w
PART 3: https://youtu.be/HAeQquZxFAQ
PART 4: https://youtu.be/AtJ0Xq3uL24
四日三夜釜山飲食行 | FOOD TRIP TO BUSAN
PART 1: https://youtu.be/9Zf4zJ578Sk
PART 2: https://youtu.be/vkAvGqGeh-0
PART 3: https://youtu.be/ekaBiDMM8qQ
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#光州
#飲食
#旅行
#韓國十月文化節
Ansheles Artem
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About the video:
[Eng] Quite often Hong Kong people make me try foods that I wouldn't normally try, so I have decided to revenge! I was excited to make my friends try Russian food, but of course I didn't want them to like it, so when choosing the products I tried to choose the weirdest ones. Considering how broad Hong Kong food spectrum is, it was quite a challenge, nevertheless I have managed to capture some great reactions !
[Can] 香港嘅朋友成日都要我試一啲千奇百怪嘅本土食物，所以今次我決定大報復! 今次我搵咗幾個朋友試吓俄羅斯嘅食物，仲特別搵左幾樣最奇怪既比佢哋試。香港人好多都試過好多唔同嘅食物，要令佢地驚奇都係幾難嘅挑戰。不過我仍然成功捕捉到佢地「吃驚」既反應！
Menu:
1.Kvas
Kvass is a traditional Slavic and Baltic fermented beverage commonly made from black or regular rye bread. The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink by Russian standards, as the alcoholcontent from fermentation is typically low (0.5–1.0%).It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint
Source : https://en.m.wikipedia.org/wiki/Kvass
2.Tvorog
Quark is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it. It can be classified as fresh acid-set cheese, though in some countries it is traditionally considered a distinct fermented milk product. Traditional quark is made without rennet, but in some modern dairies rennet is added. It is soft, white and unaged, and usually has no salt added.
Source: https://en.m.wikipedia.org/wiki/Quark_(dairy_product)
3. Kefir
Kefir or kephir (/kəˈfir/ kə-feer) alternatively milk kefir, or búlgaros, is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Source: https://en.m.wikipedia.org/wiki/Kefir
4. Berezovy sok
Birch sap or birch water is the sap directly tapped from birch trees, Betula alba (white birch), Betula pendula (silver birch), Betula lenta, Betula papyrifera, and Betula fontinalis.
Birch sap is collected only at the break of winter and spring when the sap moves intensively. When fresh, it is a clear and uncoloured liquid, very similar to water, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic. Birch sap may be consumed both fresh and naturally fermented.
Source: https://en.m.wikipedia.org/wiki/Birch_sap
5. Zasolka
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish(usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbageare also often preserved in this manner.
Source: https://en.m.wikipedia.org/wiki/Salting_(food)
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