TIVE FOR RABIES.
ELSIE WILL NOW GETTING A SERIES
OF RABIES SHOTS.
DAVID: PEOPLE SUFFERING FR
MENTAL HEALTH DISORDERS ARE
CONSUMING MORE THAN 50% OF THE
COUNTRY'S PRESCRIBED OPIOIDS.
DARMOUTH HITCHCOCK MEDICAL
CENTER RELEASING THE RESULTS O
A NEW STUDY
DOCTORS AREN'T EXACTLY SURE WHY,
BUT IT COULD BE HAPPENIN
BECAUSE THESE PATIENTS MAY NOT
HAVE THE COPING SKILLS OTHER
HAVE TO DEAL WITH PAIN
>> THE DISPROPORTIONATE
PRESCRIBING TO PATIENTS WITH
MENTAL HEALTH DISORDERS WA
REALLY, REALLY CONCERNING TO US.
WE KNOW THAT THIS IS A
VULNERABLE POPULATION IN RESPE
TO THE OPIOID-RELATED SIDE
AFFECTS SUCH AS OVERDOSE,
ADDICTION, AND LONG-TERM USE
DAVID: DOCTORS AT DARTMOUTH
HITCHCOCK BELIEVE PHYSICIANS
NEED TO BE ABLE TO OFFER
ALTERNATIVES TO OPIOID THERAPY
TO PREVENT CHRONIC USE.
RESEARCHERS SAY MORE STUDIES
NEED TO BE DONE TO SEE IF THE
For more infomation >> New study links opioid use, mental health - Duration: 0:48.-------------------------------------------
Editorial: Reflecting on Sail Boston - Duration: 1:44.
>> THIS IS AN EDITORIAL BY WCVB
CHANNEL 5 PRESIDENT AND GENERAL
MANAGER BILL FIND.
BILL: AFTER YEARS OF INTENSE
FINDING AND ANTICIPATION, SALE
BOSTON 2017 HAS COME AND GONE,
AND IN ITS WAY, AND ENHANCED
SENSE OF CIVIC PRIDE.
IN SYNC WITH POLITICAL
LEADERSHIP, BUSINESS AND
COMMUNITY LEADERS AND OTHER
STAKEHOLDERS BELIEVED IT WOULD
GENERATE CIVIC AND FINANCIAL
BENEFITS.
THAT BELIEF WAS REWARDED WITH
ORGANIZERS ESTIMATING THEIR
INITIAL PROJECTION OF 2 MILLION
VISITORS WAS EXCEEDED, AND THE
FINAL COUNT IS LIKELY NORTH OF 3
MILLION.
THAT INFLUX TRANSLATES TO AN
EXPECTED ECONOMIC IMPACT OF MORE
THAN 100 $20 MILLION.
ANOTHER REASON TO TAKE PRIDE,
BOSTON WAS THE ONLY U.S.
DESTINATION SELECTED FOR THE
SHIPS AND A CLEAR FAVORITE.
OUR ADVANTAGES ARE BUILT IN.
BOSTON IS INACCESSIBLE CITY TO
THE WATER.
OPEN GREEN SPACE AND HARBOR
VIEWS FOR SPECTATORS TO EASILY
SEE THE TALL SHIPS WAS ANOTHER
ADVANTAGE, WHICH MUST BE
PRESERVED.
BOSTON IS, AS WE ALL KNOW, A
CHARMING THAT OF THAT HISTORIC
CITY THAT OFFERS WORLD-CLASS
AMENITIES.
THE BIGGEST REWARD, IN SPITE OF
PHYSICAL PRESSURES AND SECURITY
CONCERNS, BOSTON CANNED AIR TO
DREAM OF AND EXECUTE
SUCCESSFULLY THE BIG EVENTS.
THAT MAY WELL BE THE GREATEST
-------------------------------------------
Toy Box 😀 Box of Toys 🐠 LOL Dolls 💥 Kids Toys 🎁 Kids Fun 🤡 Barbie 👍 Toy Collection - Duration: 8:02.
Toy Box LOL Dolls
-------------------------------------------
What's the Recipe for a Recipe? - Duration: 12:50.
What is a recipe?
How has the definition changed over the years, and how does it connect medicine, diet, makeup,
and women's magazines?
Welcome to the Endless Knot, where today we're exploring the etymology and history of the
recipe as part of the Recipe Project's Virtual Conversation.
Originally a recipe was a medical prescription.
The word recipe is the imperative or command form of the Latin verb recipere meaning "take"and
that's how it was first used in English too in the 14th century, as a verb not a noun,
the instruction at the beginning of a prescription, sort of like "take two aspirins and call
me in the morning" We still sort of have this usage if only in the form of the abbreviation
Rx, which was originally an R with a slash through it to indicate it was an abbreviation,
which still appears at the start of medical prescriptions.
It was only in the 16th century that the word recipe went from being the instruction at
the start of a prescription to being a noun that meant the prescription itself, and it
was only in the 17th century that the word began to be used to refer not only to medical
instructions, but culinary ones, an appropriate transferal if we think of instructions like
"take two eggs"and so forth.
Interestingly, that Latin verb recipere also gave English, through French, the word receipt,
but instead of the imperative this word is formed from the past participle, so meaning
"taken" Early on it too could be used to refer to a medical or culinary recipe,
first recorded in the culinary sense in reference to a recipe for Hippocras (a kind of sweetened
wine) in 1595, so predating the use of the word recipe in this sense.
Today of course, the financial sense of receipt dominates and the culinary sense has died
out.
So a receipt used to be a recipe, a recipe used to be a prescription, and yes, a prescription
used to be something else as well.
Before the word prescription gained its medical sense in the 16th century, it used to have
a legal sense, referring to "the right to something through long use" and before that
the Latin word praescriptio meant literally something "written before"from prae- "before"and
scribere "to write" so referring to a preface or introduction.
But in fact, as we'll see, the overlap between medical and culinary recipes is tied to historical
attitudes to the roles of food and medicine.
Let's start with ideas of disease in the ancient world, when it really was literally
"dis-ease"or discomfort, as Europe and the western world didn't have the germ theory
of disease which only became the standard way of thinking in the 19th century.
The word disease, by the way, is not an ancient one, but a medieval one, coming into English
from Old French, but appropriate here since the medieval conception of disease was inherited
directly from the ancient world.
The first element is a negative prefix, and the second element aise, meaning "ease or
comfort"and also "opportunity"or "elbow room" is of unknown origin, possibly from
a Celtic source, or possibly from Latin ansa "handle"used figuratively in the sense
"opportunity or occasion"and maybe also "elbow"because Latin ansatus "furnished
with handles"was used to mean "having the arms akimbo"
For the Greeks and Romans, maintaining health and avoiding disease was all about maintaining
proper balance, a concept not unique to Europe, but found in different forms in many traditional
medicines around the world.
This came under the heading of diet, which for the Greeks had a rather broader meaning
than our English derivative.
Greek diaita meant "way of living or mode of life" including not only what one ate,
but also many other factors about one's life and environment.
The word diaita in turn comes ultimately from a root meaning "to take or handle"from
an Proto-Indo-European root that means "to give or allot"-note the parallel to the
etymology of 'recipe'-and this root also gives us the word etiology, which in medical
circles today means the cause of disease, in other words what gives you a disease.
But for the ancient Greeks and Romans, and later on the medieval physicians, what "gives"you
a disease was imbalance in the body, and what cured disease was what you "take"into
the body, loosely speaking your diet, hence those recipes, I suppose.
The give and take of pre-modern medicine you could say!
Returning to this ancient notion of balance, it can be traced at least as far back as the
famous Greek physician Hippocrates and his followers, and came to be called humourism.
No, not what's funny (though we do get the word modern word humour from that), but the
bodily humours or four fluids in the body that were thought to regulate everything.
The Greek word for humour in this medical sense was khumos meaning literally "juice"and
coming from a root that means "to pour" which also gives us words such as gush, gut,
funnel, and fondu, along with a host of other words.
The four humours were held to be blood, yellow bile, black bile, and phlegm.
These were in turn associated with different seasons, elements, organs, qualities and temperaments
—this is where we get the terms sanguine (from the Latin for blood), choleric (from
the Greek for bile), melancholic (literally black bile), and phlegmatic (from a root meaning
"to burn").
If you were thought to have an imbalance of these humours in your body, you would suffer
from one of these temperaments, however this could be treated with a particular food that
was thought to share the qualities of the opposing humour: warm and moist for blood,
warm and dry for yellow bile, cold and dry for black bile, and cold and moist for phlegm.
Thus by eating the right thing you could put your system back into alignment.
But of course you had to take into account the time of year, the cooking method, the
geography, the climate, and so forth, as these factors would also influence the cure.
Remember diet isn't just food, but a way of living.
And the Hippocratic dietary regime would include more than just food, but also sleep, exercise,
bathing , and even advice about sex.
All these things could influence those essential humoural qualities and thus your health.
The Hippocratic Oath of course is named after Hippocrates.
Also named after Hippocrates is that sweetened and spiced wine hippocras that we mentioned
earlier because Hippocrates supposedly invented a kind of cloth filter bag, called the Hippocratic
sleeve, used to strain off the spices from the wine.
Originally it was used for filtering water, but as we've seen the line between the medical
and the culinary is blurry—demonstrated well by the fact that the first culinary use
of the word "receipt"was in a recipe for this drink.
And humor, by the way, is the later Latin term used by Roman physicians such as the
influential Galen, who in turn transmitted the theory of the humours on to the medieval
world.
And that's where that notorious medieval practise of leeching came from.
Too much blood making you sanguine?
No problem, use leeches!
That word leech by the way was also, appropriately enough, an Old English word for doctor.
Originally two separate and unrelated words, they seem to have fallen together or at least
influenced each other.
Where either comes from is a matter of some debate, though the physician word leech may
be related to a root that means "to collect"and has derivatives related to speaking and reading.
Well doctors do tell you what to do, but their prescriptions are notoriously hard to read!
As for the word humor, it comes from a root that means "wet" Ironic etymologically
speaking then that we talk about "dry humour" It comes to have the modern sense because
the humours were thought to control your temperament, and this then transferred to the sense of
"temperament or mood"and from there to "inclination or whim" and that's where
we get that "funny"sense of humour from.
But getting back to the diet, in order for foods to have the right effect on the humours,
they had to be grown or produced in the right environment, so ecology was also an important
consideration.
And as we indicated earlier, they had to be eaten at the right time of year.
Ancient and medieval physicians also put stock in astrological and cosmological influences
on health.
It's interesting to note that the word cosmological is from Greek cosmos meaning not only "universe"and
"order" but also "decoration"and "ornament" and gives us not only the English word cosmos,
but also cosmetic.
Trust me, this isn't a merely ornamental digression—we'll come back to it soon!
So food, and diet more broadly, was the most important element of ancient medicine, but
there were two other branches as well that were available to the ancient physician, though
both were thought to be more extreme methods.
First was pharmacology, which was often just a more concentrated form of food.
Certain herbs and spices were used as medicines and culinary ingredients often started out
as medicinal.
These medicines were thought to have the same sorts of effects on the bodily humours.
The words pharmacy and pharmacology come from the Greek pharmakon meaning "drug" "medicine"or
even "poison" so obviously you had to be careful with pharmacological interventions.
We don't know for sure where this Greek word comes from, but it might be connected
to a root meaning "to cut"from the notion of medicinal plants being cut.
But speaking of cutting, the third and most extreme branch of ancient medical practise
was surgery, which would only be used in dire circumstances as the chances of survival,
in a time before sterilization and antibiotics, were low.
The words surgery and surgeon also come from Greek, through Latin and French, literally
meaning "hand work" During the middle ages, surgery became divorced from the work
of the physicians, who were concerned with all that stuff about the humours and astrology,
and instead was performed by, believe it or not, barbers.
Well, they did have a lot of practice cutting things!
For the most part surgery in the hands of these barber surgeons involved the treatment
of wounded soldiers —think amputations and so forth.
That red striped barber's pole you might be familiar with represents the blood involved
in the barber's surgical pursuits.
It wasn't until the 19th century that surgery became firmly part of the realm of the medical
professional.
Now, these historical overlaps between food, medicine, cosmetics and even hair-cutting
may at first glance seem strange to our modern sensibilities, but when you think about it
they never really went away.
In the modern drug store or pharmacy we find not only medicines, but also food and cosmetics
and hair products and various ornaments.
And if we think of the word apothecary, the forerunner of the modern pharmacy, there's
the interesting historical accident that from its Greek root apothecē meaning "storehouse"(literally
"put away") we also get, through French, the word boutique, where we buy fashionable
clothing.
And what's more, before they split in 1617 the London guilds representing the apothecaries
and the grocers were one and the same.
And of course the prime reading material you'll find in the modern pharmacy is the women's
magazine—a famous example of which, Cosmo, takes us back to that 'cosmos'root meaning
order & beauty—which covers topics such as fashion and make-up, health, diet, lifestyle,
exercise, sex, recipes, and maybe even horoscopes.
The overlap in those ancient ideas of diet as a way of living is still encapsulated in
the women's mags of today.
And the pharmacy and the women's magazine also demonstrate the gendered overlap of associations
with the home and the body —think home remedies, health, cosmetics, fashion, food and recipes,
all things that women are socially conditioned to consider their responsibility.
And these associations are already evident in the very earliest women's magazines such
as the 17th century Ladies'Mercury, which gave relationship advice, the 18th century
Lady's Magazine, which covered such topics as fashion and medical advice, and the 19th
century Englishwoman's Domestic Magazine which covered topics such as fashion and homemaking
—all alongside fiction, poetry, society gossip, sheet music, and other occupations
considered appropriate for genteel ladies.
This last one by the way was published by Samuel Orchart Beeton, husband of Isabella
Beeton of Mrs. Beeton's Book of Household Management fame, who also wrote for her husband's
publication, in addition to being one of the first to establish the standard format of
the modern recipe book.
It's not hard to see the foundations of the modern women's mags in these early magazines.
And now that they've become a repository for instructions of all types —recipes,
diet plans, makeup tips, fashion rules, medical information, relationship advice, guides to
good sex, etc. —women's magazines are essentially selling a recipe for self-improvement,
and holding out the same illusory promise of balance as those ancient and medieval doctors,
if their readers can only follow their instructions perfectly.
So perhaps then we have returned to that first definition of a recipe, whether it's for
a chocolate cake or a better life: trust me, I know more than you, take what I feed you
and all will be well.
For much more discussion of recipes, and for examples of historical and modern cooking,
medicine, cosmetics and other types of instructions, follow the link in the description to the
Recipe Project's Virtual Conversation, or search the hashtag #recipesconf.
Thanks for watching!
If you've enjoyed these etymological explorations and cultural connections, please subscribe
to this channel or share it.
And check out our Patreon, where you can make a contribution to help me make more videos.
I'm @Alliterative on Twitter, and I'm @AvenSarah, and you can read more of our thoughts
on my blog at alliterative.net.
-------------------------------------------
First Alert: Temps begin to head upward Tuesday - Duration: 1:33.
>> A MOSTLY SUNNY SKY AT 5:00.
MAY GET SOUTH WIND GUSTS UP TO
20 MILES PER HOUR THROUGH 6:00
THIS EVENING AND INTO TONIGHT,
PARTLY CLOUDY AT 10:00.
74 DEGREES.
WE DON'T HAVE A CHANCE OF RAIN
FOR THUNDERSTORMS UNTIL EARLY
TOMORROW MORNING BUT THE
LIKELIHOOD OF STRONGER STORMS IS
TOMORROW EVENING INTO TOMORROW
NIGHT FROM 5:00 IN THE EVENING
INTO MIDNIGHT.
INTO THURSDAY NIGHT.
SO THAT IS A FIRST ALERT WEATHER
DAY.
A RISK OF SEVERE THUNDERSTORMS.
LAWRENCE AND KANSAS CITY AND
THAT WILL GO INTO EARLY THURSDAY
MORNING.
THERE IS ALSO A RISK OF STRONG
TO SEVERE THUNDERSTORMS ON
THURSDAY AS WELL.
THE FIRST ALERT DAYS CALL YOUR
ATTENTION TO THE DAYS THAT HAS
THE HIGHEST RISK OF THREATENING
WEATHER ON THE NINE DAY
FORECAST.
THE COLD FRONT PUSHING THROUGH
EARLY FRIDAY MORNING.
RAINFALL TOTALS FROM WEDNESDAY,
THURSDAY AND FRIDAY MAY EXCEED
TWO INCHES IN SOME LOCATIONS.
FLOODING WILL ALSO BE A
POSSIBILITY BY FRIDAY MORNING.
THAT WILL SET US UP WITH DRYER
WEATHER FOR THE WEEKEND.
SATURDAY AND SUNDAY.
WARMER, 85 ON SATURDAY.
87 ON SUNDAY.
THE NEXT CHANCE OF
THUNDERSTORMS, RAIN SHOWERS
COMING IN.
THE START OF THE NEXT WORKWEEK
ON MONDAY.
IT STARTS TO GET HOT.
90 DEGREES AND A FIRST LOOK AT
INDEPENDENCE DAY, 92 WITH
-------------------------------------------
Videocast: Heavy rainfall likely with next storm system - Duration: 2:46.
RILEY: RILEY
GOOD MORNING, EVERYONE.
STARTING OFF A LITTLE CHILLY.
SOUTHEAST WIND AT THREE.
IT WILL INCREASE AS THE DAY GOES
ON.
I EXPECT THE DEW POINTS TO HANG
IN THE UPPER 40'S TO LOW 50'S SO
WE ARE LOOKING AT A COMFORTABLE
DAY.
WE WILL NUDGE UP THE TEMPERATURE
A LITTLE MORE THAN THE PAST
COUPLE OF DAYS.
I'M SOMEWHAT AT 45, THE SAME
WITH -- BUT OTTUMWA AT 45, THE
SAME WITH CARROLL.
THINGS WILL START TO GET MORE
ACTIVE THIS EVENING OUT TO THE
WEST IN PARTS OF THE DAKOTAS AND
NORTHERN KANSAS, BRINGING THE
CHANCE OF THUNDERSTORMS INTO THE
METRO OVERNIGHT TONIGHT INTO
TOMORROW.
ENJOY THE SUNSHINE FOR TODAY.
BY 11:00, LOWER 70'S.
BY LUNCH HOUR, AROUND 76, THE
HIGH BETWEEN 80 AND 82 DEGREES.
I THINK WE WILL SEE CLOUDS
INCREASING IN THE OVERNIGHT
HOURS AS A WARM FRONT APPROACHES
AND THEN WE WILL SEE STORMS
DEVELOPING MOST LIKELY AFTER
MIDNIGHT, SLIDING EASTWARD
OVERNIGHT.
WE COULD SEE MAYBE GUSTY WIND
WITH THE STORMS AS THEY PULL
THROUGH.
IT JUST DEPENDS ON HOW THEY
MATERIALIZE AND HOW THEY START
OFF.
ANOTHER MODEL HAS US FARTHER
NORTH SO WE WILL BE WATCHING
CLOSELY HOW THIS DEVELOPS.
SOME OF THE RAINFALL WILL BE
HEAVY AND WE MAY EVEN SEE HAIL.
TOMORROW AFTERNOON, DEPENDING ON
WHERE THE STORMS END UP, WE
COULD THEY LOOKING AT A SEVERE
WEATHER THREAT FOR CENTRAL AND
EASTERN IOWA.
BY TOMORROW AFTERNOON AND
EVENING, THE MAIN THREAT WILL BE
LARGE HAIL AND GUSTY WIND WITH
SOME OF THESE STORMS.
THE RAINFALL THREAT WILL BE AN
ISSUE WEDNESDAY AND THURSDAY.
WHAT YOU'RE SEEING DOES NOT
EXACTLY SHOW -- THAT DOESN'T
MEAN YOU WILL END UP WITH THREE
TO FOUR INCHES IN FORT DODGE, IT
IS JUST GIVING YOU THE TREND
THAT WE ARE LOOKING AT A HEAVY
RAIN THREAT FOR A GOOD PART OF
THE STATE THROUGH THURSDAY.
WE HAVE TO WATCH WHERE THE
STORMS GO AND WE COULD BE
LOOKING AT A FLOOD THREAT BY
THURSDAY EVENING.
THESE WILL BE OUT OF HERE BY
FRIDAY MORNING, LEAVING A NICE,
-------------------------------------------
3 Million Medications Without a Cure For This Cure For Unbearable Diarrhea 1 Xu - Duration: 21:49.
For more infomation >> 3 Million Medications Without a Cure For This Cure For Unbearable Diarrhea 1 Xu - Duration: 21:49. -------------------------------------------
La Roca Waffle: ¿Rareza geológica o un residuo de una tecnología de hace 300 millones de años? - Duration: 5:02.
For more infomation >> La Roca Waffle: ¿Rareza geológica o un residuo de una tecnología de hace 300 millones de años? - Duration: 5:02. -------------------------------------------
Avengers Assemble | The Avengers (2012) | Movie Clip 4K - Duration: 4:00.
What's the story upstairs?
The power surrounding the Cube is impenetrable.
Thor's right. We got to deal with these guys.
- How do we do this? - As a team.
I have unfinished business with Loki.
Yeah? Well, get in line.
Save it.
Loki's going to keep this fight focused on us,
and that's what we need.
Without him, these things could run wild.
We got Stark up top. He's going to need us to...
So, this all seems horrible.
I've seen worse.
Sorry.
No, we could use a little worse.
- Stark, we got him. - Banner?
Just like you said.
Then tell him to suit up. I'm bringing the party to you.
I don't see how that's a party.
Dr Banner.
Now might be a really good time for you to get angry.
That's my secret, Captain.
I'm always angry.
Hold on!
Send the rest.
Guys.
Call it, Captain.
All right, listen up.
Until we can close that portal, our priority is containment.
Barton, I want you on that roof.
Eyes on everything. Call out patterns and strays.
Stark, you got the perimeter.
Anything gets more than three blocks out,
you turn it back or you turn it to ash.
- Can you give me a lift? - Right.
Better clench up, Legolas.
Thor, you got to try and bottleneck that portal.
Slow them down.
You got the lightning. Light the bastards up.
You and me, we stay here on the ground.
We keep the fighting here.
And Hulk...
Smash.
-------------------------------------------
Canning Homemade DIJON MUSTARD - Duration: 17:29.
hey it's Jaime from Guildbrook Farm and today I'm going to show you how I can Dijon mustard
so I made this batch of mustard back on 10/15
and it's now 6/17 and I'm just now getting to the bottom of the jar time to
make a little more mustard and I'm going to take you guys along as I can my
own dijon mustard. This isn't very hard but it does require two days in order
for you to make a mustard because the mustard seeds have to sit so ifyou guys
are planning on making this recipe make sure you watch the video all the way
through before you start gathering your ingredients and start making this at
home. Now this recipe that I'm using is from the fresh preserving website that's
the official Ball website and it is an approved canning recipe at the end is
going to mention another recipe which is an unofficial Dijon mustard recipe and
it only requires four ingredients it's actually the one that I use the can this
this particular mustard right here so you're going to have two different
versions one being the official by the books and one being a recipe that I've
used in the past that's not officially tested so you guys
will have two options for this video. alright let's get started I'm making our
official Dijon mustard recipe so for this recipe you're going to need two
cups of chopped onions 2 cups of Pinot Grigio or another white wine 1 cup of
white wine vinegar and make sure it's 5% acidity 1 teaspoon of canning salt and
that just means non-iodized salt 6 cloves of garlic 4 black peppercorns 1
rosemary sprig 1 cup of yellow mustard seed 1/3 a cup of dry mustard and 2 and
2/3 cups of water so for the first time this recipe we're going to make a
solution to marinate our mustard seeds in so we're going to need the onions
salt white wine vinegar the wine garlic the peppercorns and the rosemary and
we're going to put this all together into a pot bring it to a boil and then
we're going to strain it and that's what we're going to use to soak our mustard in
so let's get started
all right so we have our two cups of onions it just needs to be chopped
roughly because we're going to strain it out anyway now we're going to add two
cups of our Pinot Grigio
save that for dinner one cup of white wine vinegar
one teaspoon of non-iodized salt six garlic cloves chopped you don't need to
remove the skins because we're just adding this for flavor 4 or so black
peppercorns and if you have it use a sprig of rosemary but if you don't I
have some ground rosemary here I'm just going to sprinkle some in alright now
that we have all our ingredients in the pot we're just going to turn it on high
bring it to a boil once it comes to a boil then we're going to reduce it down
to a simmer and let it simmer uncovered for about fifteen to twenty minutes
alright so this is been simmering for about fifteen minutes now the onions are
nice and soft and now we're going to strain it into a separate container
all right this is going to be the solution that we're going to marinate
our season so the recipe calls for yellow mustard seeds I have a blend of
yellow and brown mustard seeds that's not going to make any difference it's
just personal preference aesthetics I guess so we're going to add 1 cup of
mustard seeds get them all over the stove and then a third of a cup of
mustard powder all right now we're going to give this a quick stir to get it all
blended together break up some of the mustard powder now we're going to let
this sit and marinate for about 24 hours now you're going to want to put a lid on
it but right now it's a little too hot so we're going to wait till it cools
down to room temperature then we're going to put the lid on it and tomorrow
we'll be back and I'll show you how to process it and then can it. all right guys
Stage two of making Dijon mustard let me show you what we got one over here
alright so after a mustard cooled I gave it a quick stir and just put a lid on it
and that's what it looks like today and smells really good now in order to make
the mustard today what we're going to do is we're going to take this and we're
going to blend it in a food processor or a blender I have a food processor set up
here so you're going to need a food processor and then you're going to need
your canning equipment for those of you guys that are new to canning make sure
you review our canning 101 video it's a very comprehensive video kind of walks
you through canning step by step as to what you need and all the different
terminology we're going to be water bath canning our Dijon mustard today
so we're going to need a water bath canner we're going to need a pot and
then
we are going to can these in four ounce ball canning jars you do not need to
sterilize these jars they just because we're going to be water about canning
them for 10 minutes or longer actually it's 10 minutes exactly we don't need to
sterilize these but they do need to be clean so I did wash these out this
morning because you don't know what kind of bugs or creatures were crawling in
these jars when you wherever you store them so make sure that they're clean
you're going to need 6 lids again I reuse some of my lids nectarines
just make sure that they're not damaged and that they have their seal if you
guys want to play it safe with these just use brand new lids this is just
something that I do I break the rules when it comes to reusing lids
Going to need 6 rings and you're going to need your scraper to scrape out
the bubbles and your also, did I mention the pot? alright so the very first thing
we're going to do is we're going to fill this pot up with a pot of water as we
can the ideal temperatures to get it up to
around 180 degrees now we only need to cover the jars by about this much so I'm
only going to fill up the water about that high you don't need to fill up the
whole pot just kind of takes longer to heat up the water so we're going to do
that right now
we're gonna put our lid on to hold in the heat turn our burner on high alright
so the next step in making mustard is suggest blended in a food processor or
in a blender alright now we're going to add water until it's the consistency of
thick oatmeal we're going to start off by adding about about a cup and a half
alright so we want to say a consistency of thick oatmeal that's kind of thick I
probably could have used a little less water I did not use a full two and 2/3
cup of water or two and a half cups of water just use what you need to
get it to the thickness that you want to that and now we're going to take this
and we're going to dump it into a saucepan alright so now we're going to
turn this on high bring it to a boil once it comes to a boil we're going to
turn it down to a simmer and let it simmer uncovered for about five minutes
now just be careful because this is so thick when it starts boiling it's going
to splash up you just want to be careful about the splashes and make sure it
doesn't hit you
alright our mustard has been heating up for about five minutes now we're just
going to ladle it into our jars we're going to leave about a quarter-inch
headspace so the yield for this recipe might vary depending on how much water
you add and depending on how much you've blend up your seeds it's typically
called for about six four ounce jars but as you can see we have some left over so
I grabbed a couple other jars clean them up and we're going to have more than six
maybe eight all right now we're going to take our bubble remover tool and just go
on the inside get out any air bubbles and I'll help the mustard settle down
into
all right now we're going to take a wet washcloth and we're just going to go
along the rim some people use white vinegar I
typically use white vinegar if it's an oil but just if it's
not an oil I just use water and when you're doing is you're getting all the
food off so that's the jar will seal
and make sure, if you've got food on it don't use that to wipe off the
next jar go to a clean spot alright now we're going to put our lid on and our
ring and six finger tight now there's any food on the outside of the jar
that's when I usually wipe that down and now we're going to set our jars in our
hot water our water is not boiling at it's about 180 degrees
all right so now our jars are sitting on our canning rack and they're half in the
water half out of the water the water is not boiling yet so what we're going to
do is put the lid on this will help heat up the water faster and we're going to
let it come to a boil we don't lower the canning rack into the water until it
starts coming to a boil once we lower the canning rack then we'll start the
timer do not start the timer until the water is
boiling and you've lowered your jars into the water so we'll be back as soon as it
starts to boil all right we are boiling so we're going to lower our mustard down
in put the lid back on and you see i'm using a hot pad these lids can be hot
and then we're gonna set our timer for 10 minutes we're also going to put a
towel on here and get ready to put our jars in the countertop all right or 10
minutes is up now we're going to take off the lid and you're going to want two
hot pads. take your mustard out you're going to let it sit for 5 minutes
before you put it on your countertop all right you guys have been sitting out for
5 minutes now we're going to take them out but I first I want to point
something out that sometimes happens if you look inside of the canner you'll see
that some of the mustard is out now either I have a broken jar or some of
the mustard leaked out through the lid this may or may not cause the jar to
seal or not so we're going to put these all in the countertop we're going to
give you 24 hours to sit we're going to see if they seal. i guess first we're going
to see if any of them are broken
all right no jars are broken so that just means some of them some of the
mustard came out through the top and that does happen quite frequently
because sometimes the the product breathes and boil so we're going to leave this
sit on our countertop for 24 hours and we're going to wait for the lids to
ping sometimes they don't actually make a noise so we're going to make sure that
they're indented and and after that we're going to take the lid off and then
we're going to mark them and then we're going to put them in storage all right
guys it's been a little over 12 hours and you can see that our mustard has
cooled down and all of the lids are depressed and so we're going to remove
the ring now we're going to take a wet rag and we're going to wipe these all
down make sure we get in the groove here so that mold doesn't grow and the bugs
aren't attracted to it
alright now I'm going to take a dry rag and just dry off the top so that we can
write on them and then I write what they are in the date
cross off any old months and that's it these guys are ready to store in the
basement now the official time that they are allowed to be stored as one year but
guys these are going to last you 5 10 15 years as long as they remain sealed
they're good to go all right guys so these are our mustards that we made with
our USDA approved recipe and as you can tell there's a lot of ingredients
involved in that not very cost effective to be perfectly honest you are saving
very little if any money by making this particular recipe other than just saying
it's your own homemade recipe and it does taste pretty good but another
option for those of us that are on a self-sustainable path in using one cup
of mustard seed 3/4 cup of apple cider vinegar and 1/4 cup of water and you
just put that all together and in jars leave it soaked for like 2 or 3 days
blend it up add in some spices like maybe some thyme or some rosemary and
then again you do the same thing you put it on the stove heat it up put it in
your jars put it in the water bath canner for about 10 minutes
that'll requires like three ingredients you have your mustard seeds which you
can grow in your property you have your apple cider vinegar which you can make
yourself by using apple peels and water and sugar and just let it letting that
ferment and then you have your spices and herbs that you can grow in your own
garden alright so there you go guys those are two different recipes 1 USDA
approved one more self sustainable I'd love to hear from you guys which one do
you think you would try I'd love to hear it leave your comments down below if you
like this kind of stuff LIKE subscribe hit the bell so you can be notified of
every new video and we'll see you next video thanks for watching
are you sick yes is this is your therapy
yes bird therapy? yes
-------------------------------------------
5 women say Iowa man sexually abused them - Duration: 0:27.
CHANCE FOR STRONGER STORMS IN
THE FORECAST.
ERIC: AN OTTUMWA MAN IS BEHIND
BARS THIS MORNING FACING
MULTIPLE CHARGES OF SEXUAL
ABUSE.
35-YEAR-OLD ARMANDO LEYVA WAS
ARRESTED AFTER AN INVESTIGATION
INVOLVING 5 WOMEN.
THE WOMEN SAY THAT LEYVA
SEXUALLY ABUSED THEM.
LEYVA IS BEING HELD IN THE
WAPELLO COUNTY JAIL WITH A
$157,000
CASH-ONLY BOND.
THIS IS AN ONGOING
INVESTIGATION THERE.
-------------------------------------------
【新攝影APP】智慧手機APP 超擬真會動的照片│ 超詳細教學 - Duration: 4:15.
For more infomation >> 【新攝影APP】智慧手機APP 超擬真會動的照片│ 超詳細教學 - Duration: 4:15. -------------------------------------------
WATCH: Sig Sauer ranges closed after bullet strikes windshield - Duration: 0:45.
DAYS' REST.
TOM: STATE POLICE NOW SAY A
BULLET THAT HIT THE WINDSHIELD
OF THIS CAR ON ROUTE 101 BACK IN
APRIL MOSTLY LIKELY CAME FROM
SIG SAUER ACADEMY.
THE BULLET CAME FROM A FIRING
RANGE NEAR THE ROAD BUT MAY HAVE
BEEN KICKED UP FROM THE ROADWAY,
NOT FIRED FROM A GUN.
THE FINDINGS CAUSED SIG SAUER TO
SHUT DOWN RANGES FACING THE
HIGHWAY UNTIL A PROPER ROUND
RETENTION SYSTEM IS INSTALLE
THE VICTIM KRISTEN BURKE
TRAVELING WITH HER CHILDREN WHEN
HER WINDSHIELD SHATTERED
>> I PULLED OVER TO SHAKE THE
GLASS OUT IT WAS KIND OF SCAREY.
I THOUGHT THIS MUST HAVE BEEN A
HUGE ROCK. I WANTED TO MAKE SURE
THERE WASN'T ANY GLASS ON ANY OF
MY KIDS AND THERE WASN'T
REPORTER: THE INVESTIGATION DID
FIND THAT ROUNDS FROM SIG SAUER
-------------------------------------------
Eric Green's Tuesday Forecast - Duration: 1:05.
30 MINUTES AWAY FROM THE MORNING
SUNRISE.
THE SEVEN DAY FORECAST HAS THE
HEAT CRACKING BACKUP AND A
GROWING TREND KICKS IN AS THE
HEAT BILLS WHICH WILL RESULT IN
FIRE DANGER EIGHT MAJOR CONCERN
IN THE NEXT COUPLE OF DAYS.
90 YESTERDAY, TODAY, SKIES LOOK
DRY AND 94 WITH 96 TOMORROW AND
ON THURSDAY.
BREEZE CRANKS UP ON THURSDAY, A
LOT OF US WITH AFTERNOON WINDS
AND 25 -- LIKELY RESULTING IN
EXTREME FIRE DANGER AROUND THE
STATE.
FRIDAY, WE BACK UP THE HEAT BY A
COUPLE OF DEGREES BUT WINDIER
THAT THURSDAY AND LOOK AT THE
SATURDAY AND SUNDAY WITH A 95
AND 97.
HOT WELL INTO NEXT WEEK AS WE GO
TOWARDS THE FOURTH OF JULY.
THIS AFTERNOON, BRIGHT SKIES
EXPECTED AND A SLIGHT CHANCE OF
MORNING SPRINKLES.
OTHERWISE, DRY WITH 94 THE HIGH
IN ALBUQUERQUE.
-------------------------------------------
Las Noticias de la mañana, martes 27 de junio de 2017 | Noticiero | Noticias Telemundo - Duration: 4:23.
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Burglar uses hammer to smash gas station door, police say - Duration: 0:23.
ND I WILL DO
EVERYTHING IN MY POWER TO
PREVENT TRUMPCARE FROM BECOMING
LAW."
JUST INTO OUR NEWSROOM --
HOOKSETT POLICE NEED YOUR HELP
FINDING THE PERSON WHO STOLE
NEARLY $2000 WORTH OF CIGARETTES
OVERNIGHT.
IT HAPPENED JUST AFTER 2:30 THIS
MORNING AT THE SUNOCO ON
HOOKSETT ROAD.
SECURITY IMAGES SHOW THE SUSPECT
PUTTING THE CIGARETTES INTO A
WHITE TRASH BAG.
HE'S SEEN WEARING A DARK GR
HOODED SWEATSHIRT, BLACK SHORTS,
AND BLACK SHOES.
-------------------------------------------
2017 AZERBAIJAN FORMULA1 VLOG - 1000 ABONEYE ÖZEL - Duration: 11:33.
For more infomation >> 2017 AZERBAIJAN FORMULA1 VLOG - 1000 ABONEYE ÖZEL - Duration: 11:33. -------------------------------------------
TEKKEN 7 | AKUMA vs HEIHACHI MISHIMA [4K] !!! - Duration: 2:54.
For more infomation >> TEKKEN 7 | AKUMA vs HEIHACHI MISHIMA [4K] !!! - Duration: 2:54. -------------------------------------------
Iowa reports highest number of HIV cases ever - Duration: 1:42.
WE DRY OUT FOR THE WEEKEND.
ELIZABETH: NEW ON 8,
IT'S NATIONAL HIV TESTING DAY.
LOCAL HEALTH OFFICIALS ARE USING
THE DAY TO GET THE WORD OUT THAT
HIV CASES IN IOWA ARE UP.
KCCI'S TOMMIE CLARK IS LIVE AT
THE PROJECT OF PRIMARY HEALTH
CARE IN DES MOINES, AND, TOMMIE,
WHAT ARE THEY SAYING ABOUT THE
INCREASE?
TOMMIE: THEY SAY THAT ALTHOUGH
THOSE NUMBERS ARE UP, IT DOES
MEAN THAT MORE PEOPLE ARE
GETTING TESTED AND GETTING THE
HELP THEY NEED.
WE SPOKE WITH THE IOWA
DEPARTMENT OF PUBLIC GROUP -- OF
PUBLIC HEALTH.
THEY SHOW THAT IN 2016, THERE
WERE MORE NEW HIV CASES THAN ANY
OTHER YEAR ON RECORD.
136 IOWANS WERE DIAGNOSED WITH
HIV.
THAT'S THE MOST SINCE RECORDS
FOR TESTING FOR THE DISEASE
BEGAN IN 1989.
THEY SAY THAT'S PARTLY BECAUSE
MORE PEOPLE HAVE HEALTH
INSURANCE, WHICH MEANS THEY'RE
GETTING TESTED.
NOW, HERE AT THE PROJECT,
THEY'RE HELPING WITH PREVENTION,
TREATMENT AND SUPPORT.
THEY HELP PEOPLE GET THE
RESOURCES THEY NEED, LIKE PREP,
A DAILY MEDICATION TO PREVENT
HIV.
>> WITH HIV MEDICATIONS NOW
BEING SO GOOD, YOU CAN SURPRESS
THE AMOUNT OF VIRUS IN YOUR
BLOOD SUCH THAT YOU CAN'T
TRANSMIT IT TO OTHER PEOPLE, AND
SO THE MORE PEOPLE WE GET
DIAGNOSED, AND WE GET VIRULLY
SUPRESSED, WE CALL IT, THEN THE
FEWER TRANSMISSIONS WE'LL SEE
ACROSS THE STATE.
TOMMIE: NOW, SINCE IT'S NATIONAL
HOSTING FREE TESTING FROM 11:00
A.M. TO 8:00 P.M.
THEY ARE LOCATED AT 1200
UNIVERSITY AVENUE IN DES MOINES.
YOU CAN STOP BY AND GET AN
INSTANT TEST AND IT TAKES ABOUT
10 MINUTES.
COMING UP IN 30 MINUTES, HEAR
HOW THE PROJECT IS SPREADING THE
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