Are Raisins Healthy? Here's What Experts Say | TIME
Are raisins healthy? here's what experts say.
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Are Raisins Healthy? Here's What Experts Say | TIME
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Thank you for watching. Please feel free to comment, like or share with your friends.
Visit Dr.Sam Robbins's blog for more information on your health!
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DrSamRobbins
Disclaimer: As with all information, products and services, results are not guaranteed and may vary from one individual to another. The information in this video and/or at this channel is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge, educational and information from the research and experience of Dr. Sam Robbins, who encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
Statements made, or solutions suggested in this video and/or at this channel, have not been evaluated by the Food and Drug Administration. They are not intended to diagnose, treat, cure, or prevent any disease.
Herbal Aphrodisiac: Herbal Energy Balls
Make sweets to share with your sweetie for long-lasting lovemaking!
A sweet finger-food feast can be a highly erotic adventure, especially when it includes easy-to-make, impossible-to-resist kissing candies. Stephanie Tourles’s Herbal Energy Balls — made with eleuthero, protein-rich nut butter, and seasoned with invigorating cinnamon — deliver a decadent, raw-food, vitality-boosting bite before, during, and after an amorous session.
Find the complete recipe here:
Learn more about making your own all-natural herbal aphrodisiacs with Making Love Potions:
Learn more about Stephanie Tourles:
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Video produced by Mars Vilaubi and Storey Publishing
The Pope Of Pasta Teaches Conan How To Make An Aphrodisiac Pasta | Late Night with Conan O’Brien
(Original airdate: 03/07/95) Father Joseph Orsini, aka the pope of pasta, shows Conan how to make an aphrodisiac linguini dish from his cookbook, Father Orsini's Pasta Perfetta.
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Running from 1993-2009, Late Night with Conan O’Brien is one of the most beloved late night shows in television history. Known for its absurdist humor, hilarious celebrity interviews and featuring the best stand-up comedians and musical acts of the 90’s and early 2000s. Hosted by Conan O’Brien alongside sidekick Andy Richter and house band Max Weinberg and the Max Weinberg 7, Late Night with Conan O’Brien featured unforgettable segments like “If They Mated,” “In the Year 2000,” “Desk Driving” and made a breakout star of Triumph the Insult Comic Dog.
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The Pope Of Pasta Teaches Conan How To Make An Aphrodisiac Pasta | Late Night with Conan O’Brien
The Bread of ANCIENT ROME | Pompeii's Panis Quadratus
In 79AD, a baker in Pompeii fled for his life as Mt. Vesuvius erupted, leaving his bread to burn. Join me in recreating the Panis Quadratus and explore the history of Pompeii and this iconic loaf of bread.
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LINKS TO INGREDIENTS & TOOLS**
Emile Henry Bread Cloche:
Baking String:
Bob's Red Mill Buckwheat Flour:
Bob's Red Mill Whole Wheat Flour:
LINKS TO SOURCES**
The Letters of the Younger Pliny:
SPQR A History of Ancient Rome by Mary Beard:
Giorgio Locatelli Recreates Roman Bread:
A 2000-Year-Old Carbonized Roman Bread:
Tavola Mediterranea:
Official Pompeii Site:
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PANIS QUADRATUS (Ancient Roman Bread)
INGREDIENTS
- 1kg Flour (Any combination of flours mentioned in the video)
- 250g Biga / Freshly Fed Sourdough Starter
- 3 Teaspoons of Salt
- 400ml - 500ml lukewarm Water
- 1 - 3 tsp Dried Herbs (Fennel, Hyssop, Coriander, Anise, Oregano, Caraway, etc)
METHOD
1. Mix your herbs into the flour, then, on a clean surface, create a ring of flour.
2. Dissolve the salt into the lukewarm water.
3. Pour the Biga/Starter into the ring of flour and slowly work in the flour adding water as needed. Note that, depending on the flours you use and the liquid content of your starter, you may not need the full amount of water, so add it slowly. Stopped mixing once the dough comes together.
4. Knead the dough until smooth (about 12-15 minutes). Then place it in a bowl, cover, and let rise approximately 2 hours or until the dough doubles in size.
5. Preheat your oven to 400°F/205°C. Turn the risen dough out onto a lightly floured surface, knock the air out, and form it into a ball. Place the loaf on a baking sheet or bread cloche, cover, and allow to rise for 20 minutes.
6. Once the loaf has puffed up, take a piece of baking string and tie it around the middle (the waist) of the loaf, cinching it and creating a bow. With another piece of string, make four intersecting lines across the top of the loaf creating 8 equal triangles. These marks should be fairly deep as they will lessen as the loaf bakes. Then, with your finger, poke a deep hole in the center of the loaf.
7. Bake the loaf approximately 40 minutes. If you are using a cloche, remove the lid 30 minutes in to allow the loaf to darken. Once baked, remove the loaf and set on a wire rack to cool.
Photo Credits:
Pompeii Loaf: Beatrice / CC BY-SA 2.0 IT (
Barley: I, Dschwen / CC BY-SA (
Rice: By © 2009 Jee & Rani Nature Photography (License: CC BY-SA 4.0), CC BY-SA 4.0,
Spelt: Sten / CC BY-SA (
Sesame: Krish Dulal / CC BY-SA (
Pompeii Map: MapMaster / CC BY-SA (
Villa San Marco: Mentnafunangann / CC BY-SA (
Ruins of Pompeii: ElfQrin / CC BY-SA (
Pompeii Bakery: Wknight94 / CC BY-SA (
Bakery of Popidius Priscus: Carole Raddato from FRANKFURT, Germany / CC BY-SA (
Music Credits:
Blood Eagle by Alexander Nakarada |
Music promoted by
Attribution 4.0 International (CC BY 4.0)
Prelude Cello Suite 3
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
#tastinghistory #panisquadratus #romanbread #pompeiibread #ancientrome
Aphrodisiac Dinner
Featuring a collection of food & drink known for their potent aphrodisiacs, the exciting culinary phenoms of the Ceviche Project, lead a dinner party to be remembered. Along with their excellent cuisine, TRUFFL will offer champagne, truffles, oysters, caviar, uni, chocolate, and other luxurious ingredients.