Growing your own vegetables is both fun and rewarding, and it’s not a difficult thing to do. No matter how much space, time or money you have, you can easily put a few seeds in some soil, sprinkle them with water and away you go. In this course, I’m going to go through five vegetables (well, technically four vegetables and one fruit), and show you how simple it is to grow your own lettuces, radishes, peas, tomatoes and carrots. I’ll also include some hints and tips to help you on your way. With this bonus course, you will learn to build your very own stackable vegetable planter. This project is perfect for you if you would like to grow your own vegetables. The basic design is a single-layered square planter with no base, and you can build as may of these as you like to so that you create taller planter for vegetables that have a deeper root system. You can also place them side by side for an allotment-style arrangement.

This Chapter is the continued lessons of Series of CHINESE TEA ART MICRO-COURSE. 本章为 《中国茶艺微课》 系列课程的第五章。 In 1606, Dutch transported first tea from Macao, China[ ALL ABOUT TEA by WILLIAM H. UKER], started European tea history. You may wonder what type of tea it was. Yes, it’s most likely Oolong tea. Nowadays, oolong tea is one of the most popular teas, which may be the most complicated processing required tea as well. Someones(in China) like to call oolong tea Qing cha，literally means tea in green color, therefore, they may mistake any tea in green color as oolong tea. Don't mention such names like Dahongpao, Tie Guanyin, Dancong, high mountain oolong, eastern beauty, etc, sound very confusing. Don’t worry, let’s solve all the puzzles in chapter five - Oolong Tea. 1606年，荷兰首次将茶从澳门带回爪哇岛[ 《茶叶全书》 . 威廉乌克斯]，进而开启了欧洲的的茶叶篇章。你会好奇这是什么茶？对，非常可能，就是乌龙茶。如今，乌龙茶是目前最流行的茶之一了，且工艺最复杂。在中国，一些人将乌龙茶成为青茶，即绿颜色的茶，因此，他们可能会错误地以为所有绿颜色的茶都是乌龙茶。更别提大红袍、铁观音、单枞、高山乌龙、东方美人等，听起来就让人混淆不清的茶类了。别担心，第五章乌龙茶篇，我们来一起拨开云雾，打开所有的谜团。 Lesson 24 The Origin of Oolong Tea 乌龙茶的起源 Lesson 25 The Main Areas of Oolong Tea 乌龙茶的主要产区 Lesson 26 The Processing of Rock Tea 岩茶的工艺 Lesson 27 The Legendary Story of Dahongpao 大红袍的传说 Lesson 28 General Brewing Skill of Rock Oolong 岩茶的冲泡技巧 Lesson 29 The Grading of Rock Oolong 岩茶的分级 Lesson 30 The Processing of Iron Goddess 铁观音的工艺 Lesson 31 The Legendary Story of Iron Goddess 铁观音的传说 Lesson 32 Tea Ceremony of Iron Goddess 铁观音茶艺 Lesson 33 The Storage of Oolong Tea 乌龙茶的储藏

This course will teach you step by step how to develop the knife skills necessary to prepare fresh fish from start to finish in a variety of ways. We cover each main knife skill relevant to this industry, so you will learn how to: Fillet Pin, Skin, Scale, Clean (gut), Steak This course is perfect for trainee chefs and catering students as well as providing a refresher for existing chefs and caterers. Alternatively, if you are a keen food enthusiast who loves to learn new skills, prepare fresh food and impress family and guests then you will also benefit from training with us. We take our 30+ years' experience and break down skills which are perceived as challenging into easy manageable bite sizes. These skills can then be applied to a whole spectrum of fish, expanding your range of expertise further to impress the customers you serve or the friends you cook for.

Welcome to Old World Whisk[e]y! Scotch, Irish & Japanese whisky! What's Old World Whisk[e]y...? Originally whisky was first distilled in Ireland and Scotland.  Whiskies from those areas are considered "Old World". The Japanese make their whisky like the Scottish, so it's included in this course. We cover all these wonderful whiskies and so much more. Why do some people spell it "Whiskey" and others spell it "Whisky"? Now you'll know! This course will bring any novice to an expert, in an amazingly short amount of time. WARNING: THIS COURSE GETS TECHNICAL AT TIMES! I have tried to be as detailed as possible. Some reviews have stated the course is too technical at times, but I think better to give too much info than not enough. This course reviews: An in-depth understanding of all Old World Whisk[e]ys Single Malt Scotch Whisky Blended Scotch Whisky Irish Whiskey Japanese Whisky Scotch Whisky Regions & Flavors The Highlands The Lowlands Speyside Campbeltown Islay The Islands Flavors & Aromas in Whisky How to Taste Whisky How to Serve Whisky Whisky Production Blended Whisky Production Pot vs Column Distillation Origins of Whisky More content to come but a great start here. Hope you enjoy. Class is in session. Drink up! ***PLEASE NOTE I AM NO SCOTSMAN. I GREATLY APOLOGIZE TO THE WONDERFUL PEOPLE OF SCOTLAND IF I MISPRONOUNCE ANY BRAND NAMES. I DID MY BEST; BUT PLEASE FEEL FREE TO LOOK THEM UP ON YOUR OWN.

This course shows how to make sushi at home for people who have little to no experience from Roll sushi, Nigiri sushi and much more. Taking this course you will learn all the steps and tricks you need to know on how to make sushi. There are 26 lectures that explain step by step on how to prepare, roll and make sushi, etc. Taking the course won't take that long since the lectures are very simple and easy to understand. It will take only about an hour to finish watching this whole course. Then all you have to do is get all the ingredients and cook! The course has a "Before you start cooking" section, a "While you are Cooking" section, an "After Cooking" section, and some other sections showing the different types of sushi and how you can make them. This means the course is divided into 8 sections. It will also explain and tell you all the tips and tricks that will make cooking sushi much easier and help you learn a lot faster. Taking this course would be a good idea based on its easy-to-understand content and the simple explanation. Also, the video itself will give a lot of information with arrows and lines to guide you through the hard parts such as rolling the sushi or spreading out the rice If you really like sushi and want to try making it yourself. This will be very helpful. When you have any questions or want to ask more after watching the videos, I can answer your questions by Skype to try to help more. Please don't hesitate to ask me. I hope you enjoy making sushi. :-)

Worried about cooking couscous? Don’t be—it’s easy. If you are new to couscous, we have the tips on how to make perfect couscous every time. Here you will learn how to cook couscous dish very delicious. The Moroccan tagine is a simple dish whose success depends mainly on the method of cooking. “Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time. ” Here You'll learn how to cook tagine dish very delicious. Harira is a soup Made with chickpeas and lentils and tomatoes. This delicious and wholesome Moroccan Harira soup is full of protein and has a comforting, homely taste that fills you up immediately after a day of fasting. However, it is also the perfect way to start the day throughout the year, particularly in cold or rainy weather. Here you’ll learn how you can cook Hrira very delicious. Msemen is a square, crispy Moroccan flatbread made with layers of folded, paper-thin semolina dough and delicious butter. Some people eat it with soft cheese, jam, or dipped in olive oil, but Moroccan Msemen needs no accompaniment. Here you'll learn how you can Prepare Mseman. Zaalouk is vegetarian and light. The recipe is very easy to make and should not take a long time to prepare. Simply follow these steps: Here you’ll learn how to cook aza3louk. Green tea with mint and sugar. All around the world Moroccan mint tea is probably the most famous emblem of Morocco. Everyone knows about it and loves it, but making it remains a mystery. Here you will learn how you can Prepare Green tea with mint.

In the long history river of human being, each civilization is a star shining in the galaxy, among which, tea culture is one of the brightest stars, guides our life, thoughts, behaviors，even decides the economy and future of a country. And this star belongs to the whole world, either near or far. From today on, we will observe this superstar closely, decompose it, analyze it, understand it and appreciate it in scientific methods and aesthetic altitude. 在人类悠久的历史长河中，每一种文明正如银河系的星星，在黑夜中闪闪发光。而茶文化，是其中最亮的一颗星星之一，照亮我们的生活，引导我们的思维，修养我们的行为，甚至是决定着一个国家的经济和命运。从今天开始，我们将用科学的方法，美学的态度，近距离观察这一刻耀眼的星星，通过正确解读，理性分析，客观理解，从而学会唯心地欣赏。 Chinese Tea Art Micro-course has 15 chapters, 100 lessons, each lesson is around 5 minutes long. The series contains six basic types of tea, which are green tea, yellow tea, white tea, oolong tea, black tea, and dark tea. Of course, we are here in Yunnan, the hometown or pu-erh tea, so we will target on pu-erh tea, present you very details about origins, terroir, brewing skills, tasting&evaluation, and collection. 《中国茶艺（英文）微课》共有十五章，100集，每一集微课5分钟。整个系列包括了六大基本茶类。当然，身在普洱茶的家乡，我们会重点分享普洱茶部分，讲解普洱茶的原产地魅力，风土特点，冲泡技巧，品鉴艺术以及收藏辨识能力。 Chinese Tea Art Micro-course is the fruit of my 18 years’ study and passion in tea, the combination of the traditional Chinese culture and western thoughts, therefore, it is scientific and interesting, objective and creative, traditional and open-minded. It is a different way to study tea science, a unique perspective to learn tea art. 《中国茶艺（英文）微课》是我18年以来，倾注对茶的热情，融合中西传统文化和理念的结晶，所以，它科学严谨却又趣味生动，客观理性却又富有创造力，尊重传统而不保守。这将是一次用不同的方法去学习茶学，用不同的视角去修行茶艺。 For studying conveniently and flexibly, we are going to update the whole course one chapter by chapter, so you can choose the one you like the one you are interested in. 为了便于更方便和灵活的学习，我们将这个系列课程分阶段学习，大家可 根据您的兴趣单章选择，也可以选择全套学习。 Chapter One: Basic Introduction of Tea 茶叶基础理论 The Chinese Tea Art Micro-course will have 15 chapters and 100 lessons in total. What is tea? How to recognize it is a tea plant, and what does a tea tree look like? We all know that China is the origin of world tea, but how can we explain it correctly？Regarding different types of tea, do you know what is the classification in theory and practice? This is Mabol, don’t worry, we are going to figure out all in chapter one - General Introduction 《中国茶艺（英文）微课​》 中国茶艺（英文）微课一共有十五章，100节微课。什么是茶？如何识别茶树？茶树的形态是怎么样的？虽然我们都知道中国是世界茶的发源地，那又如何正确地解释这个事实呢？面对琳琅满目的茶叶，它们的分类理论与实际又是什么呢? 我是钟梅，别担心，我们都会从第一章概论中学习到。 Lesson 1 What is Tea 茶的正确表达 Lesson 2 The Three Necessary Characters of Tea Plants 茶树的三个必要特征 Lesson 3 The Morphology of Tea Trees茶树的形态学特征 Lesson 4 The Origin of Tea 茶树的起源 Lesson 5 Chinese Major Tea Areas in China​ 中国四大茶区 Lesson 6 Tea Classification in Theory and Practice 茶叶分类的理论与实际 Statement: All the contents are reserved at DiscoverCha(Yunnan) Cultural Communications Studio except for the named pictures, videos, and background music is reserved @OCB Relaxing music. All the contents shall be only used for the study who purchase these courses and shall not be used in any commercial events or training without any authority. 版权说明：本课程内容为钟梅及云南葡言茶语文化传播工作室所有（备注的图片、视频除外, 背景音乐版权归OCB Relaxing music），仅用于购买《茶艺英语微课》的茶友交流和暂时学习。未经授权，禁止任何个人和机构转载、复印和培训）

Home cooking of the USSR Recipes of the most popular dishes of Soviet cuisine Use this recipes and prepare a sweetness today. Moreover, it uses the simplest products that are now available in every kitchen! You will learn how to cook delicious food step by step , with detailed instructions. The recipe library is constantly updated. By purchasing this course you will get full access to all recipes and updates . At the moment the course includes the following recipes: • Chocolate sausage • Cottage cheese pudding • Cake Black Prince Are you wanting more? Then come on and join me! Get popular recipes of Soviet cuisine, thanks to which you can prepare interesting dishes from simple products.

Creating simple, delicious and nutritious raw food dishes has never been easier. If you already know the power of eating whole raw organic foods, but need some guidance in learning how to prepare these healthy dishes. Then this is the course for you! In this course your going to learn how to create 40 gourmet raw food recipes. The recipes range from super simple to more advanced. You'll learn about infused waters and smoothies. Soups, salads, appetizers, main meals and of course desserts! As a bonus you get 3 full colour recipe books to download, making these delicious recipes, easy to recreate in your very own home kitchen. These recipes are especially exciting if your looking "to go" or already are vegetarian, vegan, dairy or gluten free. You'll also be happy to know that none of the recipes contain white sugar, highly processed ingredients or trans fats.

In this class we go in depth with one classic Persian dish: Baghali Polo ba Machiche - Persian Saffron Rice with Dill and Broad Beans served with Lamb Shanks. If you don't have access to broad beans, you can also prepare a variation of this dish, which uses fresh or frozen peas instead. This version of the rice dish is called Nokhod Polo. The class is broken down into small steps, that will help you not only how to master this tasty dish, but give you an idea of Persian cuisine in general. If you can prepare Baghali Polo, you automatically know how to make light and airy Persian saffron rice. In the class I show you all the tips and tricks for gorgeous fluffy rice, as well as golden crispy tahdig. Tahdig is the crispy part of the rice from the bottom of the pan. If you master the preparation of tahdig, you're already an expert at Persian cooking. I explain not only what to do, but also why we do different things, so that you understand Persian cuisine at a deeper level. Persian cuisine is full of flavour and well worth giving a go. Wether you already know this or are curious and want to try something new, this class is for you. It is created with all different cooking skill levels in mind. You don't need to be experienced in the kitchen to participate. I explain everything step by step and should you still have any questions, you can of course always reach out to me. I'm always happy to help.