Youtube daily Mar 25 2017

ANNOUNCER: NOW, FIRST ALERT

WEATHER WITH METEOROLOGIST TYLER

JANKOSKI.

TYLER: SPRAYING IS OBVIOUSLY A

SEASON OF TRANSITION.

SOMETIMES, THAT TRANSITION CAN

BE ROCKY.

IN OTHER WORDS, THE NEXT COUPLE

OF DAYS.

RIGHT NOW IN STORMTRACKER,

NOTHING GOING ON IN THE NORTHERN

PART OF THE AREA, BUT RAIN AND

SNOW SHOWERS CONTINUE IN VERMONT

SOUTHERN TWO COUNTIES,

BENNINGTON AND WINDHAM

COUNTIES.

THAT IS WHERE ACTIVITY IS

RESERVED TODAY.

NORTH OF THAT, IT IS A DRY DAY.

WE HAVE A FRONT STRAIGHT TO THE

SOUTH.

PARTS OF PENNSYLVANIA ARE

EXPECTING TEMPERATURES IN THE

70'S TODAY.

WE ARE NOWHERE NEAR THAT, BUT

THE FRONT WILL BE FAR ENOUGH

SOUTH THAT THAT IS WHERE THE

MOISTURE STAYS AS HIGH PRESSURE

HIGHS AND INCREASING INFLUENCE

ON THE REGION TODAY.

IF YOU OVER BURLINGTON IS A

WINTRY ONE.

HIS ABILITY IS WRITTEN --

VISIBILITY IS REDUCED.

GOING THROUGH THE AFTERNOON, WE

ARE LOOKING AT CLOUDS THROUGH AT

LEAST EARLY AFTERNOON.

A HIGH TEMPERATURE OF 37.

RIGHT NOW, ANYWHERE YOU SEE

SHADED IN IS AT OR BELOW

FREEZING.

30 AND SAINT J.

30 IN MONTPELIER.

34 IN KEENE.

37 IN BENNINGTON.

30 IN SARANAC LAKE.

30 IN THE SCENE NOW.

THE FORECAST TODAY IS DRY IN THE

CHAMPLAIN VALLEY.

SHOWERS CONTINUE IN THE SOUTH.

MIXED SHOWERS.

GRADUAL CLEARING FROM NORTH TO

SOUTH.

THE CANADIAN BORDER SEES ON

FIRST THIS AFTERNOON.

COOLER THAN AVERAGE WITH A HIGH

OF 37.

HERE ARE CLOUDS ON FUTURECAST

YOU WATCH AS WE GO INTO LATER

TODAY.

RAIN AND SNOW SHOWERS CONTINUE

IN SOUTHERN AREAS.

HERE COMES THE CLEARING.

THIS IS SUNSET.

IT SHOULD BE A REALLY NICE

SUNSET LATER TODAY.

IT IS A CLEAR, COLD NIGHT

HEADING INTO TOMORROW.

WE ALSO HAVE THE SNOW PACK

AIDING IN MAKING IT A COLD

NIGHT.

CLOUDS LIFT NORTH AS WE GO INTO

TOMORROW.

LATE TOMORROW, MIXED SHOWERS

RETURN.

FACILITATION IS A STUDY BY

MONDAY.

MOSTLY RAIN -- PRECIPITATION IS

THAT HE -- STUDY -- STEADY BY

MONDAY.

MOSTLY RAIN, BUT YOU DO HAVE

SOME ICING.

HERE IS THE FREEZING RAIN

POTENTIAL MONDAY.

WE HAVE HIGHLIGHTED THE POSSIBLE

AREAS.

HERE IS THE FIVE-DAY FORECAST.

TEMPERATURES NEAR 40 DEGREES

TOMORROW WITH THE SUN GIVING WAY

TO CLOUDS.

STUDY -- STEADY PRECIPITATION.

SHOWERS CONTINUE TUESDAY AND

WEDNESDAY.

THE NEXT DRY DAY APPEARS TO BE

THURSDAY.

IT IS A LONG WAIT, BUT IT IS

SPRINGTIME.

For more infomation >> Video: Gradual clearing late Saturday (3-25-17) - Duration: 3:18.

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Epic Vegan Tuna Mayonnaise Recipe! - In Jacket Potato | No Chickpeas - No Jackfruit - Duration: 8:02.

Vegan mock tuna recipes range from the popular chickpea-based preparations to other less

used ingredients like jackfruit, artichokes and even hearts of palm.

Today we will spare you another chickpea or jackfruit tuna recipe.

The main ingredient used in this recipe is nothing new to us and has been featured here

in our previous recipes.

After a few tests we came up with a certain way of preparing it that yields a texture

and flavour that is so close to tuna, you could mistake it for the real thing.

We call it our epic vegan tuna mayonnaise served in a jacket potato

which is simply irresistible!

Let's start by preparing the potatoes.

Preheat the oven at 200 degrees Celsius.

Give the potatoes a good wash.

Then prick them with a fork all over to ensure the heat gets inside for even baking.

While they are still wet, rub them with some salt.

Place them on a baking tray or on a rack and then lower the temperature of the oven to

170 degrees Celsius.

And bake for about 1 hour.

Now let's prepare the vegan tuna.

I am using kombu or dried kelp to bring out a nice sea-flavour undertone.

If you don't have this however, you can use other seaweeds like dulse or arame, or

you can just omit it.

So, place a piece of kombu in about 3-4 cups of water and simmer until the water reaches

a rolling boil.

The main ingredient that I am using for the tuna base is soya chunks, also known as texturized

vegetable protein or TVP which comes mainly in two forms – granules or chunks.

In this recipe, we are favouring the chunks as they yield a flaky meatiness that is closer

to what we want to achieve.

Place the soya chunks in the kombu broth and let it boil for about 5 minutes until rehydrated

and soft.

Meanwhile chop the onions and garlic.

You can omit these if you don't consume them.

After 5 minutes the soya chunks should be soft.

Do not boil them for any longer than this or they may not hold their texture very well.

Drain the soya chunks from the kombu broth.

You can keep the kombu if you want to eat it, chop it up and add it to noodle soups

or other sauces.

Lightly press out some of the excess liquid through a strainer.

Next we are going to stir fry the soya chunks for a few minutes to firm up the texture.

Heat a skillet on medium-high temperature.

Then add the oil.

Once the oil is hot, add the soya chunks.

Toss and stir fry for 2 – 3 minutes until they start to slightly firm up.

Add the soy sauce and continue to stir fry for about 2-3 minutes.

Then add the pineapple juice.

Toss the soya chunks into the juice and stir fry until all the pineapple juice is absorbed.

Pineapple juice and soy sauce are among the key ingredients in this preparation.

We borrowed these ideas from our very own Chinese curry recipe that we shared a while

ago, where its unique umami flavour really shone through thanks to the fresh pineapple

and the soy sauce.

This combination is what creates the kind of flavour bomb that we want to achieve in

this faux tuna preparation.

Remove the soya chunks from the heat and transfer to a jug for hand blending.

Lightly blitz the soya chunks with a hand blender.

Do not over process them.

We want to keep a flaky texture and not mash them completely.

You may need to scrape the blades of the blender occasionally.

You can also pulse the soya chunks in a food processor but again do not over process them.

You can already see how close the texture is to real tuna.

Now place the flaked soya into a mixing bowl along with the onions, garlic and sweet corn.

Cut the nori sheet into small confetti pieces and add it to the bowl.

You can add more nori to your taste depending on how fishy you'd like it to be or if you

didn't use the kombu at the beginning.

Add the vegan mayonnaise and mix everything together.

You can add more mayonnaise to reach the desired creaminess.

We have a vegan mayonnaise recipe that will be coming up in the near future.

So stay tuned for this.

Taste and adjust the salt and pepper.

At this point, this vegan tuna is so irresistible that we almost forgot about the potatoes and

started to dig into it straightaway.

We won't blame you if you do the same.

But let's remove the potatoes from the oven.

Test if they are done by pressing them lightly.

If they feel soft, they are done.

Otherwise put them back in the oven for another 10 minutes or so.

Make a slit into the potato and push the sides in to open it.

Tuck in the tuna.

Garnish with some spring onions and dig into the cloud of creamy fluffiness.

These really rekindled memories I had, before going vegan, of creamy tuna mayonnaise along

with the floury fluffy interior of the jacket potato.

Something I had not tasted in a long time.

This recipe is definitely worth a try.

You can also certainly serve this vegan tuna in a sandwich or wrap or just with a side

salad for a lighter lunch.

If you do make it don't forget to tag us on social media or leave a comment on the

post or video.

We really look forward to your feedback.

Give this video a thumbs up if you've enjoyed it.

If you are not already subscribed to the channel, please make sure you do.

And you can also join our mailing list, this way you'll receive notifications of new

recipes on the blog directly in your inbox.

See you soon everyone.

Bye.

For more infomation >> Epic Vegan Tuna Mayonnaise Recipe! - In Jacket Potato | No Chickpeas - No Jackfruit - Duration: 8:02.

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For more infomation >> Vijay 62 Movie Update | Vijay 62 Movie news| Vijay 62 Movie director| Vijay AR Murugadoss - Duration: 1:58.

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Learning English Through English Story for Kids | THE FARMER AND HIS SONS Kids story | Anon Kids - Duration: 3:01.

The Farmer And His Sons

A long time ago, a rich old farmer,

who felt that he had not many more days to live,

called his sons to his bedside.

"My sons," he said,

"heed what I have to say to you.

"Do not on any account sell the estate

that has belonged to our family for so many generations.

Somewhere on it is hidden a rich treasure.

I do not know the exact spot,

but it is there,

and you will surely find it.

Spare no energy

and leave no spot unturned in your search."

The father died,

and no sooner was he in his grave

than the sons set to work digging with all their might.

They turned up every foot of ground with their spades,

and going over with the whole farm two or three times.

Inspite of all the efforts,

they did not find any hidden gold.

So, they saw seeds of grain

as they tolled hard on the farm.

At harvest time

when they had settled their accounts

and had pocketed a rich profit

far greater than that of any of their neighbours,

they understood that the treasure their father had told them about

was the wealth of a bountiful crop,

and that in their industry

they had found the treasure.