Browsing Tag: food

    How The World’s Largest Cruise Ship Makes 30,000 Meals Every Day
    Articles, Blog

    How The World’s Largest Cruise Ship Makes 30,000 Meals Every Day

    January 19, 2020

    Narrator: Every week,
    over 6,600 people vacation aboard the world’s largest cruise ship. And all those people need to eat three, four, eight times a day. Allan Gentile: You have to
    calculate. There is breakfast, lunch, and dinner, plus
    snacks, plus night, plus all 24-hour food all around. And that never stop. Narrator: Ship kitchens run 24/7, manned by a culinary team
    of more that 1,000 people. They dish out over 30,000
    meals every single day. And they do it all from compact kitchens on a rocking ship. So how does all this food
    make it to the plate? We’ll start on the loading
    dock on a Saturday. This is turnaround day, when all new food is delivered to deck two. Jaret de Silva: This is basically a place that you would not like to be on on turnaround day when we are loading. It’s busy, busy, super busy. Narrator: That’s Jaret. He orders food for the ship’s 23 different restaurants. Every week, Jaret’s got a
    $1 million shopping budget. All of that is just
    for seven days of food. Sometimes, Jaret will tweak his orders based on who’s coming aboard. More kids means more chicken fingers. De Silva: That’s how the operation runs. We monitor it on a daily basis, what has been used,
    what has not been used. And then we adjust our orders accordingly. But by in large, being in Miami, having the same number of people, it’s almost the same every cruise. Narrator: On turnaround day, 30 trucks arrive at Miami Port. They’re carrying 500
    pallets worth of inventory, and all that has to be loaded
    onto the ship by 4 p.m. De Silva: Any delay in
    our operation can hamper the sail away of the
    ship, which is, again, a big logistic requirement. Narrator: Over 600,000
    pounds of food and drinks are provisioned for just
    one week of sailing. Once on board, everything is moved along the ship’s secret highway. This is I-95, and it runs the entire length of the ship on deck two. De Silva: We separate all the stores to the different locations that they are supposed to go. We have about 20 different storerooms, divided into freezers, fridges, walk-in fridges, and dry stores. Narrator: Seafood, meat,
    vegetables, and fruit are all divided and stored
    in separate fridges. De Silva: If you come towards
    the end of the cruise, this box will be almost empty with a few fruits that are
    needed for two more days, which we keep as backup stock. Narrator: There are also six freezers. That’s where the 700 pounds of ice cream that’ll be eaten each week are stored. Dry goods are stored down on deck one. De Silva: Full of spices, full of chocolate in this storeroom, coffee. It’s nice to be in this storeroom. Narrator: An elevator
    gets the food downstairs. Jaret’s team checks all of the food for quality control every day. If produce is ripening
    faster than expected, they try to work it into another meal. For example, overripe
    broccoli could go into broccoli cheddar soup
    instead of being tossed. Once inventory is stored,
    restaurants on upper decks put in food orders with Jaret. Chefs will come downstairs,
    pick up their order, and cart it away to be cooked. That’s where this guy comes in. German Eladio Rijo Rijo:
    Any food on board this beautiful ship, anything you’re eating, is my responsibility. Whenever you have beautiful
    potato fry, it’s mine. Rice is mine, pâté is
    mine, pastry is mine. Salad, shrimp, whatever you’re
    eating is my responsibility. Narrator: Rijo’s team of 280
    chefs run the kitchens 24/7. Each chef works 10- to 12-hour days. Contracts typically last four months, without a single day off. Rijo: Some of the people start to work at 8 p.m. in the morning all the way to 2 p.m., take a break, come back again 5 p.m.,
    feeding by 9:30 p.m.. Then other group starts to
    work at 10 p.m. in the night, all the way to 10 a.m. in the morning. So we cover day and night productions. Narrator: Chefs on board cook up nearly 100 different menus every week. All the menus are developed at Royal Caribbean’s Miami headquarters. And every week, chefs stick
    to the same rotation of menus, cooking up everything from racks of lamb to hand-rolled sushi. The food has to be diverse to match Symphony of the Seas’
    international passengers vacationing at all kinds of price points. Rijo: We try to please everybody and to make sure that everybody find what you’re looking for. Narrator: All the cooking
    happens in 36 kitchens, or galleys, as they’re called on a ship. There are 12 specialty
    restaurants on board, costing up to $50 a person, and each of those restaurants
    has its own small galley. In those tight quarters, chefs crank out the same menu every day. At Jamie’s Italian, it’s fresh pasta. At Hooked, it’s over 2,000
    oysters shucked per cruise. But the largest amount of food is reserved for the main dining room,
    which spans three decks and serves up to 6,000 people a night. Eating here is included in your ticket. Before food heads up to the main galleys, it starts in one of the
    prep kitchens, off I-95. There’s a butcher shop. De Silva: Butcher! Good morning! These are the gentlemen looking after all the meat cuts. Narrator: The butcher goes through about 15,000 pounds of beef and 9,700 pounds of chicken each week. There’s also a veggie-cutting room and a fish-thawing box. Lobster is the most popular
    dish in main dining. The ship goes through about 2,100 pounds of lobster tails every week. Finally, the food heads
    upstairs to the main galley. The ship’s biggest kitchen
    is broken down by categories. Desserts, bread, cold food, and hot food. In dessert, chefs whip
    up cakes, chocolates, and 100 different types of pastries. Over in the bread bakery, they make 40 different kinds of bread
    from all over the world, all from scratch. But the real hustle comes
    just before the dinner rush. 6,000 hungry passengers
    in the main dining room. Remember Rijo? Before dinner prep starts, he has to approve all the dishes. Narrator: Rijo tries each dish and gives his critiques. Narrator: Chefs take his
    notes and get cooking. Chefs can see a tally of each
    dish ordered up on screens. The system also keeps track
    of how much inventory is used. In the cold room, salads and appetizers like carpaccio come together. In the hot room, chefs dish out soups, sauces, sides, and mains. Narrator: Finally, waiters
    deliver those dishes to hungry passengers out in main dining. Between the chefs, inventory crew, waiters, and dishwashers, it
    takes a team of 1,085 people to keep this massive operation going. Together, they cook nearly
    11 million meals each year. And they’re doing it all on a moving ship. Gentile: The ship is rocking,
    then all the equipment is built to the ship rocking. And in whatever moment,
    maybe the ship moves, somebody don’t put one
    break in one trolley, and you see that trolley flying away. It happen. That’s why all the cooks
    always pay attention with that. Narrator: But if crew members
    are doing their job right, passengers won’t even know
    any of it’s happening. They’ll just get back to eating their eighth meal of the day.

    Electronics Powered by Fish Scales
    Articles, Blog

    Electronics Powered by Fish Scales

    January 17, 2020

    What should you do with stinky old fish skins? How about powering your cellphone? I’m Anna Rothschild, and this is Gross Science. No matter how much you love fish, you’ll
    likely toss the skin. But why let a good thing go to waste? Turns out, a team of physicists has found
    a way to make fish scales into tiny electrical generators. So, how does it work? Well, fish scales, along with bones, cartilage,
    and tendons, are all made of a protein called collagen. Collagen is a “piezoelectric” material,
    which means that it creates an electric charge in response to a mechanical stress, like pressure. You can tap it, slap it, squeeze it, breeze
    it; no matter what, it’ll make electrical energy. You might’ve seen piezoelectricity at work
    this summer; it’s what makes barbecue lighters spark. When you press the trigger, it strikes a piezoelectric
    quartz crystal, which in turn generates high voltage that creates a spark and lights the
    fuel. The cool thing about these materials is that
    they work in reverse, too. Feeding a piezoelectric material electricity
    can make it change its shape or vibrate. This is how the tiny speakers in those novelty
    cards work. You open the card, close the circuit, and
    send electricity to a piezoelectric diaphragm. It deforms its shape and vibrates at specific
    frequencies, creating sound waves. But back to fish skins. To make a tiny generator, the team collects
    carp scales from a processing plant. They take these scales and put them in a solution
    that makes them flexible and transparent. Add electrodes and laminate the whole thing,
    and you have a biodegradable energy harvester. Potential uses include small electronics that
    you can bend, see through, and even eat. And it’s all because of fish skin. It’s basically the ultimate upcycling project! I should put that on my Pinterest board… Perhaps the coolest thing about the microgenerator
    is its high sensitivity to pressure. Just tapping four of them can power 50 LEDs. It’s able to pick up mechanical energy from
    ambient body movements, wind flow, and even sound vibrations. You could power your phone just by walking—no
    charger needed. And because it’s made of collagen, the generator
    could be “biocompatible.” That means it’s not harmful to living tissue,
    like your skin or organs. After all, so much of your body is already
    made of collagen. So, beyond handheld electronics, physicists
    are exploring medical applications like insulin pumps or pacemakers. The tiny movement of your heart beating would
    provide enough mechanical energy to keep the generator going. Which is super cool! … As long as you can get over having dead
    fish parts in your body. Ew.

    How To Get Crispy Fish Skin | 1 Minute Tips | Bart’s Fish Tales
    Articles, Blog

    How To Get Crispy Fish Skin | 1 Minute Tips | Bart’s Fish Tales

    January 15, 2020

    Guys, today I’m going to show you how to create crispy delicious skin on your fish fillet So guys here I’ve got a beautiful piece of cod, and if you buy a fish fillet make sure the skin is undamaged Rub the whole skin with some oil A bit of salt Pepper Use a super clean and non-sticky frying pan Put a bit of oil in the pan, on medium to high heat Put edge of fish fillet, skin side down into the pan And don’t move your fish fillet So when your fillet is cooked for 2 3rds, you can see a bit of colour, you flip it over And I turn back the heat to medium low and never turn your crispy skin back again because then it will be becoming rubbery and not crispy anymore And ta-dah a crispy skin So guys, good luck and enjoy and if you want to see more tips, click on the link

    Chania 4K: Top Beaches & Sights of Akrotiri Crete – Travel Guide | Drone Ακρωτήρι
    Articles, Blog

    Chania 4K: Top Beaches & Sights of Akrotiri Crete – Travel Guide | Drone Ακρωτήρι

    January 14, 2020

    This part of greek land will steal your heart. A multicultural crossroad of civilizations. The kingdom of blue skies, shiny rocks, bright sun and crystal water. Akrotiri Chania – Crete. Just beyond the town of Chania, and it’s airport in Akrotiri Peninsula, you will find traditional villages and the famous beaches of Marathi, Seitan limania, Kalathas, Stavros, loutraki & Maherida nearby beaches number one: Marathi beach Marathi a popular resource east of Chania which hosts 2 beautiful beaches with fine sand & shallow calm water. Well protected from the wind and well organized with amenities. number two: Kalathas beach. A beautiful beach in a
    natural Bay at the Cape Akrotiri Windy and ideal for water sports. Opposite Kalathas there is a small island easily reached by swimming Number three: Stavros Beach Stavros is a seaside village with the characteristic steep, camel-shaped Mountain, famous from the film Zorba the Greek, were Anthony Queen dances the famous Syrtaki dance number four: Seitan Limania Beach Seitan Limania is 22 km northeast of Chania, a tiny fantastic beach with deep Azure waters at the wild landscape. Enjoy diving and snorkeling number five: Loutraki beach A very nice quiet beach with clear shallow waters suitable for children. It is well-organized. Number six: Maherida Beach. Stunning little beach with white sand and turquoise water surrounded by sharp rocks. Not organized, the secluded beach of Maherida attracts mainly nudists. number seven: Tersanas beach The calm water combined with the proximity to the touristic facilities makes Tersanas ideal for family holidays Accommodation Skandalis Traditional Suites (chorafakia). The area is quite developed and a popular destination for holidays Creteview Luxury Villas (Loutraki). A variety of accommodation choices will meet all of your criteria, ** Villa Imperial (Marathi) from luxury suites to all-inclusive units or hospitable apartments and rooms ** Casa Manolesos (Kalathas) Chorafakia, Kounoupidiana, Marathi, Tersanas, Loutraki & Stavros are the main villages of Akrotiri Cretan Cuisine The traditional cuisine of Crete is famous worldwide
    ** Almyriki Restaurant (Stavros) Olive oil is the cornerstone of the cretan diet and the secret of the longevity of cretan people ** Skalakia (Kalathas) Artistic creations Like this video. Write a comment. Share! Runnismos Travel Guru
    contact us: [email protected] Thanks for watching and subscribe for more videos!

    Florida Travel: Family Biking on Daytona Beach
    Articles, Blog

    Florida Travel: Family Biking on Daytona Beach

    January 14, 2020

    (upbeat rock music) – There’s a lot to do here. I mean, the weather could not be better and one thing you can do here that you can’t do at
    a lot of other beaches is actually ride bikes on the sand. Riding bikes on the beach is super fun and it’s a challenge. We really had to cooperate and that brought us closer
    together as a family. This was such a treat for our family. I mean, we’ve been bike riding before, we’ve been to the beach before, but to do kind of a mash-up of both, to ride bikes and get that breeze and then cool off in the ocean, just perfect. When we were ready to cool
    off we raced for ice cream. My husband and my daughter won, but that’s okay ’cause
    we all had a great time. We really had a full day. What started out as riding bikes turned into a full-on beach day which is great because it means they’re gonna sleep all the way home.