Friday, November 10, 2017

USA news on Youtube Nov 10 2017

Three weeks, Motorhome, USA, Summer 2017

USA RV Trip 2017

We arrived to Helsinki-Vantaa Airport, where flight leaves soon towards San Francisco with one layover.

There we have a reserved RV (for 3 weeks) waiting for us, which we'll use to tour the life in America.

There was some anxiety about catching the second flight, because the flight was slightly late.

There was only one hour layover in Amsterdam, and the airport was pretty big, but we made it just in time.

We finally arrived and soon we're off to practice using the Bart.

Which of course is a metro, which we'll be using to go to other side of the bay.

The journey takes almost two hours, but it's so much cheaper than a taxi so we thought we'd save some money.

The flight was very comfortable, and on a positive note we didn't spend any money as the food and drinks were free during the flight.

They also had blankets and pillows.

The downside was bad resolution of the screen, but overall the flight was pretty good as a whole.

Should try to buy the Bart tickets.

We'll have to change the trains, because it won't go all the way to our destination

This shouldn't be a big problem, though, as one ticket will take us all the way to the destination.

1. Check the price of the trip from the list 2. Put enough money in the machine 3. Choose the right amount from the machine 4. Print the ticket 5. Take the change

This should get you through the gate

Slightly tricky to shoot video when there are so many bags with us.

This saves around $80 compared to a taxi

Bags are going to leave .Can you hold them?

The journey lasts for more than 1.5 hours, so there's some time to sit around here.

We can switch trains on almost the first stop.

So we arrived to this kind of a place...

That's where you head back.It smells here...

Interesting ... Well, that's fine.

A small practice.We got up for nothing, it seems that the second train leaves from the same rail.

There's quite a bit of practice as we're not used to these things and haven't been to many big cities.

(San Francisco downtown)

I think we're in the right train now. Let's see if we make it to the destination.

We made it to Fremont and now we take a taxi to the hotel.

It's probably around 5 kilometers to the hotel from here.

That Bart thing was an interesting experience.

That probably took at least 1.5 hours.

t wasn't that bad, but it took a bit practice as we haven't used something like that before.

Of course the hotel is the cheapest one in the neighbourhood.

Though it's pretty good we're near the rental place.

We were thinking of going to grab something to eat and come back for a rest.

We're getting tired.

One night we stayed up all night, had a little nap in the plane and now we're going through a second night in Finnish time.

Have to try to sleep early.

We're trying to find our way to the shopping mall.

We grabbed some American dinner.

It's a little heavy, but it's pretty good.

Even though it's not more than 6 PM, we'll have to go to bed as we're really tired.

Pretty good salad.

It looks like it's built on a wooden frame, a plate and a plaster.

I wonder how it'll hold?I guess it will.

Now we're full an we'll go to sleep.

Tomorrow we'll officially start our holiday when we get our RV.

Bye bye.

In the next chapter we'll go shopping, and after that we'll pick up our RV.

For more infomation >> USA RV road trip // San Francisco Bart ride - Duration: 6:48.

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How I Found CHEESE HEAVEN! - Duration: 6:51.

Hello, everyone!, from rural France. I am in the Jura region.

I've been invited here with my friends at the Comté Cheese Association to get

behind how the beloved cheese is made, what makes it so special, and to,

of course, eat a bunch of it. Ready?

And what better way to begin this video

then with the cows that produce the milk that turns into Comté cheese? Like this gal

right here! I spent a lot of time with these cows and I learned about Montbéliarde

and French Simmental. So these are the two breeds whose milk can be

used for Comté; not just any old cow will do!

This is the Comice, it's a traditional

French agricultural fair, with farmers and cows galore!

Let's talk to the bigwig behind this. Claude is the president of the CIGC,

So Claude, what's all the fuss about Comté?

Whoa! Incomparable?! I gotta find out more

about this cheese. Let's go to the farm because Comté is made from raw milk,

which I became very acquainted with, just wait and see...

That's Gérard and these are his cows. He's a farmer in the Jura and to hear

him talk about the milk his cows produce is pretty cool.

Gérard insisted I try his cow's milk...straight from the udder!

That was a new experience for me!

And I gotta say it was darn tasty!

Comté dairy farms make up about five hundred

seventy thousand acres in this area. That's two-thirds the size of Rhode Island!

Making it the large area of production for any PDO cheese.

Wait a second, everyone here is talking a lot about PDO, what is it?

Well you see, Katie, PDO stands for:

You see, Comté has been made in the Jura mountain region of France for over a thousand years!

I mean, talk about tradition!

And the tradition of Comté is carried on here, passed from generation to generation. Take Tas, he's in business

with his brother keeping the family farm going. He takes great pride in his cows

and how he takes care of them. He milks them himself. And there's Quentin and Anael!

They're brothers and they've chosen to join their dad's farm business. They

really love what they do, they're proud of their product, and I was again offered

fresh milk! -Do you want some milk? -It's stinkin' delicious, truth be told.

And that's the stuff that goes to the fromagerie.

And this is where it's transformed into Comté. The production process begins in

these copper pots and are then taken to their molds.

There are about 150 fruitiéres across the Jura Massif; let's talk with this

cheese maker, Vincent.

Let me introduce you to another cheese maker, Lionel.

You start to see that these guys love what they do.

Whoa! *laughter* That's heavy!

Just how heavy are these?

Yeah, they're big. A wheel weighs 80 pounds and is two feet in diameter.

The cheesemaker applies salt to develop the crust,

and then it's off to the affinage cellar.

This is where it ages, always on spruce shelves. It must be in the aging cellar

for a minimum of four months in order to be Comté, but there's no maximum, and

it's typically aged for longer than four months. So once it's aged, it's good to go!

I mean, check out these wheels of cheese! How do they know when a wheel is ready

to go? Well, they have people like José, and he let me join him in the cellar to

taste a variety of wheels going through the aging process. He takes out a little

sample and then takes notes on its attributes and marks the crust.

Wo that was an affinage cellar, right? Where the cheese is aged.

An affineur is the person who watches the wheels.

And how many wheels are typically

aged at an affinage house? -120,00 wheels. -Over 1 million of these are produced per year.

It is, after all, the highest consumed PDO cheese in France. Let's find

out why, shall we? To the cheese monger!

My work consists of selling cheese.

No wonder it's so popular! You can eat Comté any time of day. And I just did on this

trip...I ate a lot of Comté.

I cannot wait to cook with this but that's gonna

be for another video.

Whoa! I learned so much my mind is like

shaken. I hope you guys learned something, too. Thank you so much for watching this

was such a fun video to make. Leave a comment below, say hi tell me what you

learned about Comté cheese, give the video a big ol' thumbs up if you liked it.

As always, keep it quirky.

For more infomation >> How I Found CHEESE HEAVEN! - Duration: 6:51.

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Sare Nabian Da Nabi Nusrat fateh ali khan - Duration: 13:06.

Sare Nabian Da Nabi Nusrat fateh ali khan

Sare Nabian Da Nabi Nusrat fateh ali khan

Sare Nabian Da Nabi Nusrat fateh ali khan

Sare Nabian Da Nabi Nusrat fateh ali khan

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