Fog Harvesting Projects Hit The Big Time Everything old is new again. Even water. Fog harvesting, a technique used by nature and ancient civilizations to wring water out of the air, is getting a second look as modern technology tackles an age-old problem. Drought-parched communities around the world are running out of options. The technology works by creating surfaces where tiny airborne water droplets condense on a surface. For humans, the answer is mesh (we covered how MIT is borrowing the beetles’ technology for its own design). Now, the research is getting more serious, with organizations such as the nonprofit FogQuest dedicated to fog and rain harvesting in rural areas. But the technology is still in the experimental stage. The coming decades should see plenty of researchers exploring ways fog harvesting can free communities from the vagaries of drought.
f.a.q. The information below is drawn from both more than 20 years experience and from published papers and reports. More information is available in the FogQuest Fog Collection Manual (2005), which can be purchased from FogQuest. Detailed scientific and technical information is available, in the form of many published papers, to our members in the Members’ Section of this web site. What is fog? Fog is the same as a cloud except that it touches the ground, whereas a cloud has a base that is above the ground. How much water is in fog? There is typically from 0.05 to 0.5 grams of liquid water in a cubic meter of fog. Does fog collection work in humid air? Our fog collection technology has many applications and can provide clean water in parts of the world where conventional sources are unavailable. Does it have to rain in order to collect fog? It is not necessary that there be rain in order to collect fog, though the fog collectors are also efficient rainfall collectors. Is the fog water clean?
Burmese-Style Tofu Recipe Mix the chick-pea flour and water together with a whisk or eggbeater. Let stand overnight, about 12 hours. Next day, strain the mixture through a thin cotton cloth slowly. Scrape out the residue from the cloth and discard it. Let the balance of the liquid settle for 3 hours. With a soup ladle, carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance. Rub the bottom of a large pan with the oil. Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously. Turn out the mixture into a tray 12x4 inches and 3 inches deep, lined with a clean, cotton cloth. To make a salad- A few pieces of tofu, some shredded cabbage, onion slices, crispy onions, and the oil, fish sauce, tamarind paste, toasted chick-pea powder ad mix everything together. To fry- Cut the tofu into 2 inch square pieces 2/3 inch thick and deep fry them in oil for a few seconds. Click on Burmese Recipes for more great recipes from Burma!
Nacatamal Before rolling: an indent in the masa was filled with rice and seasoned pork, and then covered with potato, tomato, fresh mint, olives and a few raisins. Nacatamales tied in plantain leaves ready to be steamed Using vegetarian ingredients: Tofu, cheese or seitan can be substituted for the meat or just left out. Ingredients[edit] Vegetarian option[edit] Traditionally, nacatamales are not vegetarian, as they use lard in the masa, but as vegetarianism becomes more popular, it is certainly possible to make a vegetarian nacatamal. See also[edit] References[edit] Nicaragua Food Traditional Food | Nicaragua | ViaNica.com The Nicaraguan culinary art dates back to the pre-Colombian times, as you can tell by the names of the most known plates. Back then, during colonial times, the peculiar, creative, and varied Creole menu was the result of the union of these two races. In this type of food, ranging from soups and meats to a diversity of sweets, interesting ingredients are used. Sons of Corn Since its origin, the fundamental basis of Nicaraguan gastronomy has been corn. Corn, as ingredient, has many different uses: lots of drinks are made from corn, such as Chicha and Pinol; as well main dishes such as Nacatamal, Indio Viejo, and Sopa de Albondiga; and snacks and sweets such as Atolillo and Perrereque. A World of Ingredients There are also other ingredients widely used in the Nicaraguan kitchen, mostly local, tropical products. Pipian, corn, and red beens (to the left), and corn and tortillas (photo to the right). But what makes Nicaraguan food unique are those local ingredients discussed before.
Cameroonian cuisine Ndolé is the national dish of Cameroon Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and centre of the continent; added to this is the profound influence of French food, a legacy of the colonial era. Influences[edit] Given that Cameroon was colonised repeatedly, New World staples were introduced several centuries ago, as well as European cooking techniques and culture. Ingredients[edit] The soil of most of the country is very fertile and a wide variety of vegetables and fruits, both domestic and imported species, are grown. Specialties[edit] Among Cameroonian specialties are brochettes, known locally as soya (a kind of barbecued kebab made from either chicken, beef, or goat), sangah (a mixture of maize, cassava leaf and palmnut juice) and ndolé (a spicy stew containing bitterleaf greens, meat, shrimp, pork rind, and peanut paste). See also[edit] References[edit]
Kyrgyz cuisine Preparation for cooking lamb's head Kyrgyz cuisine refers to the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many respects to that of their neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. Kyrgyzstan is home to many different nationalities and their various cuisines. Meat dishes[edit] Meat in various forms has always been an essential part of Kyrgyz cuisine. Beshbarmak is the Kyrgyz national dish, although it is also common in Kazakhstan and in Xinjiang (where it is called narin). Kuurdak is one of the main meat dishes. Shashlik, skewered chunks of mutton grilled over smoking coals that come with raw sliced onions, is served in restaurants and often sold on the street. Shorpa (or shorpo) is a meat and vegetable soup. Paloo[edit] Cooking paloo Paloo is the Kyrgyzified form of the Persian word polow or polo, related in etymology to pilaf.