Bangkok is a vibrant and bustling city with something for everyone, whether it's visiting a Buddhist temple or cruising down the river you'll love what Bangkok has to offer! Thailand Travel

Meme The Top Reason Why a Husband is scared of his wife

a regular Guy is not able to manage just 1 and here is this legend who was managing 35 at the same time Boyfriend who dated 35 women and told each one he had a different birthday so he regularly received gifts' is arrested for fraud in Japan relationship meme

Ever noticed this? Lemons float to the top of a glass, but limes sink to the bottom! 🤔 This happens because limes are denser than lemons. It’s a fun little fact hiding right in plain sight—or in your drink! 🥤🌊🍹 fact facts fun fact science

food recipe No bake COOKIE MIXTURE 220 g Maria biscuits 100 ml heavy cream 300 g milk chocolate 150 g caramel TOPPING 100 g milk chocolate 25 g caramel Instructions: Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add 300 g milk chocolate. Let it sit for 1 minute, then stir into a smooth ganache. Roughly chop the Maria biscuits using a food processor or a knife. Place them in a large bowl and mix with the chocolate ganache until combined. Spread half of the cookie mixture into a tray and press it down firmly. Evenly drizzle 150 g caramel sauce over it. Cover with the remaining cookie mixture and smooth out the top. Use plastic wrap to press it down tightly. Refrigerate for at least 4-5 hours, preferably overnight. Melt 100 g milk chocolate using a double boiler (bain-marie). Pour the melted chocolate evenly over the cookie mixture. Immediately drizzle 25 g caramel sauce in thin lines over the chocolate. Use a toothpick or skewer to create a decorative pattern in the caramel and chocolate. Cover and refrigerate until the topping is set. Slice the chocolate-caramel bars into squares and serve.

food recipe PEANUT MIXTURE 300 g milk chocolate 85 g peanuts (unsalted) FILLING caramel (Bebogeen) COATING 250 g white chocolate Instructions: Coarsely grind the peanuts in a food processor (not too fine). Melt the milk chocolate using a double boiler. In a bowl, combine the ground peanuts with the melted milk chocolate until well mixed. Fill a piping bag with the chocolate-peanut mixture and another piping bag with the caramel. You can also use a sandwich bag if you don't have piping bags. Take a silicone mold and pipe a layer of the peanut-chocolate mixture into it. Add a small amount of caramel on top, followed by another layer of the peanut-chocolate mixture. Allow the chocolate to harden; you can place the mold in the freezer to speed up the process. Carefully remove the chocolate-peanut cones from the silicone mold. Melt the white chocolate using a double boiler. Dip each chocolate-peanut cone into the white chocolate to coat it. Place the cones on a baking paper-lined rack or tray and let them harden. Optionally, you can pipe some chocolate lines over them for a decorative touch.

food recipe DOUGH 200 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 20 g honey 400 g flour (all-purpose) 1 egg (medium) 40 g butter (unsalted) 8 g salt (1⅓ teaspoon) 50 g fine semolina Meat 25 g butter (unsalted) 20 ml olive oil 450 g steak 5 g salt (⅚ teaspoon) 3 g cayenne pepper (1 teaspoon) 3 g paprika powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 1 g dried parsley 80 g red onion (1 red onion) 75 g red bell pepper (half a red bell pepper) grated cheese cheddar cheese Place the lukewarm milk, yeast, and honey in a bowl and mix well. Add the flour, beaten egg, butter, and salt. Mix and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Deflate the dough and divide it into 16 equal pieces, each weighing 40 grams. Form into a ball. Flatten each. Stack two pieces of dough on top of each other and press firmly with a rolling pin. Coat the dough in the fine semolina. Place the pieces of dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Cook the bread until golden brown. Heat the butter with olive oil in a skillet over medium heat. Add the steak pieces, salt, cayenne powder, red bell pepper powder, onion powder, garlic powder, and dried parsley, and cook for 2-3 minutes. Add the red onion and red bell pepper and cook for another 2-3 minutes. Sprinkle with grated cheese and let it melt. Optional: Add a slice of cheddar cheese for extra flavor and allow it to melt.

Believe it or not, back in the 1920 U.S. census 🗓️, Cleveland, Ohio was one of the most populated cities in the country—right behind Detroit, Philadelphia, Chicago, and New York City 🌆. Today, Cleveland may not be in the top five, but the cities that are now hold the crown as the most populated in the world 🌍! fact facts fun fact geography

Before the era of huge sports salaries, pro athletes like baseball and football players used to find work during the off-season. Many turned to vaudeville, where their fame got them gigs performing comedy, reciting poems, or even singing—like Babe Ruth (well, kind of 🎶😂). While their stage skills weren’t always top-notch, nobody said they couldn’t try! 🏟️🎙️ fact facts fun fact sports

The CIA headquarters 🏢 has its very own Starbucks ☕, but it’s not your typical coffee shop! 🕶️ Baristas don’t write names on the cups 📝❌, and receipts only say “Store Number 1” 🏷️. Plus, employees need an escort 🚶‍♀️🚶‍♂️ to leave their workstations. Talk about a top-secret brew! 🔐☕ fact facts fun fact food

During World War II, German chemist Erich Huzenlaub developed a revolutionary process called the "Huzenlaub Process" 🧪, which made parboiled rice more nutritious, quicker to cook, and resistant to bug infestations 🐛❌. This innovation proved vital, as quick-cook, bug-free rice was air-dropped 📦✈️ to American and British troops during the war. After WWII, the product rebranded as Uncle Ben’s Original Converted Brand Rice, named after one of the company’s top rice suppliers. It officially debuted in grocery stores in 1947! 🛒🍴 facts fun fact food science history

The temperature of tennis balls plays a big role in their bounce! 🌡️ When it's warmer, the gas inside the ball expands, making it bounce higher. But in cooler temps, the molecules shrink, and the ball bounces lower. To ensure top-quality play, Wimbledon checks over 50,000 tennis balls every year, keeping them at a perfect 68°F for optimal performance! 🏆 facts fun fact sports

Food RASPBERRY MIXTURE 200 g raspberries 60 g granulated sugar COOKIE DOUGH 200 g Maria biscuits 75 g macadamia nuts (unsalted) 100 ml heavy cream (unwhipped) 250 g white chocolate COATING Grated coconut TOPPING 125 g white chocolate Place the raspberries and sugar in a skillet over medium heat. Simmer gently for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into the sieve. Press firmly with a spatula or spoon to separate the juice from the seeds. Transfer the raspberry mixture into a piping bag and set aside. Finely grind the Maria biscuits in a food processor. Finely grind the macadamia nuts as well. Bring the heavy cream to just below boiling (do not boil). Add the white chocolate (250 g, broken into pieces). Let it sit for 1 minute and then mix until smooth. In a deep bowl, combine the ground Maria biscuits, ground macadamia nuts, and white chocolate ganache. Mix well. Take 20 g of dough and roll it into a ball. Repeat until all the dough is used. Spread grated coconut on a plate. Roll each ball in the coconut until fully covered. Place the coated balls on a sheet of baking paper. Use a cookie cutter or ring (Ø 4 cm) to center each ball. Gently press a shallow hole in the middle with the back of a wooden spoon, your finger, or another tool. Repeat for all the balls. Melt 125 g of white chocolate in a bain-marie (double boiler). Transfer the melted chocolate to a piping bag. Fill each indentation with a layer of raspberry mixture. Drizzle melted white chocolate on top. Finally, pipe a small amount of raspberry mixture on each cookie and use a toothpick to create a decorative pattern. Cover the raspberry macadamia cookies and refrigerate until set, preferably overnight.

food DOUGH 200 ml lukewarm milk 30 g white caster sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 tbsp or 1 sachet) 1 egg (medium) 50 ml sunflower oil 25 g unsalted butter 450 g all-purpose flour 4 g salt (⅔ tsp) EXTRA 1 egg (medium) 38 g vanilla pudding mix (1 sachet) FOR THE FILLING 250 g mascarpone 8 g vanilla sugar (1 sachet) 50 g powdered sugar 250 ml heavy cream (unwhipped) Half of the prepared vanilla pudding (see steps 3 and 4) TOPPING powdered sugar fruit ________________________________________ INSTRUCTIONS Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast. Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size. Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling. In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate. Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball. Roll out each ball into a circle. Then roll the dough into a log. Press the ends of the log firmly closed and gently flatten it with a rolling pin. Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size. Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely. Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.

food PISTACHIO PASTE 100 g pistachios (unsalted) 65 g white caster sugar 1 egg white (medium) 20 ml water BROWNIE BATTER 125 g unsalted butter 150 g dark chocolate 160 g white caster sugar 8 g vanilla sugar (1 packet) pinch of salt 1 egg (medium) 1 egg yolk (medium) 90 g all-purpose flour 10 g cocoa powder COOKIE DOUGH 85 g unsalted butter 50 g brown sugar 50 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 1 egg (medium) 150 g all-purpose flour 3 g baking powder 100 g chocolate (milk or dark chocolate, chopped) INSTRUCTIONS PISTACHIO PASTE Place the pistachios, white caster sugar, egg white, and water in a food processor. Blend until smooth. Set aside. BROWNIE BATTER Melt the butter (125 g) and dark chocolate together in a bain-marie. Let the mixture cool. Add the white caster sugar, vanilla sugar, and salt to the melted chocolate mixture and stir well. Mix in the egg and egg yolk until smooth. Sift the flour and cocoa powder over the mixture and fold until just combined to avoid overmixing. Place the pistachio paste and brownie batter in piping bags. Alternatively, use sandwich bags and snip off a small corner. COOKIE DOUGH Melt the butter (85 g) and let it cool. Combine the softened butter with the brown sugar, granulated sugar, vanilla sugar, salt, and egg in a large bowl. Mix until smooth. Sift the flour and baking powder over the mixture and combine to form a dough. Add the chopped chocolate and knead briefly until evenly distributed. ASSEMBLY Line a baking pan with parchment paper. Spread half of the brownie batter over the bottom of the pan. Drop chunks of half the cookie dough over the brownie layer. Pipe pistachio paste into the gaps between the cookie dough pieces. Spread the remaining brownie batter evenly over the top. Add the rest of the cookie dough in chunks on top. BAKING Preheat the oven to 175°C (350°F). Bake the brookies with pistachio paste for 30-38 minutes. Check with a skewer—if it comes out with a few moist crumbs, they’re done. Allow the brookies to cool completely before slicing.

food recipe DOUGH 400 g flour (all-purpose) 7 g yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoon) 15 g honey 10 ml vinegar 40 ml sunflower oil 200 ml lukewarm water EXTRA nori sheets sesame seeds 1 egg (medium) TUNA SALAD 300 g tuna (in sunflower oil) 60 g pickles 35 g red onion 75 g mayonnaise 50 g samurai sauce SERVE WITH lettuce nori sheets cucumber fried onions samurai sauce avocado Place the flour, yeast, salt, honey, vinegar, sunflower oil, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in siz. Dust your work surface with flour and roll out the dough into a rectangular sheet. Cut the dough vertically in half and fold each piece inward. Then, cut into 8 equal pieces. Place the pieces of dough on a baking sheet lined with parchment paper. Brush with the beaten egg, add pieces of nori on top, and sprinkle with sesame seeds. Let the dough rise for another 30 minutes in a warm place or until it doubles in size. Preheat the oven to 200°C (392°F). Bake the sushi rolls for 15-18 minutes until golden brown. Keep an eye on the baking time, as this may vary for each oven. For the tuna salad, mix the tuna, pickles, red onion, mayonnaise, and samurai sauce in a large bowl. Slice a bread roll in half and layer with a bit of mayonnaise, lettuce, nori, samurai sauce, tuna salad, fried onions, avocado, extra samurai sauce, and sesame seeds.

food recipe RED VELVET BATTER 150 g unsalted butter 200 g white caster sugar 8 g vanilla sugar (1 packet) pinch of salt 2 eggs (medium) 4 g red gel food coloring 180 g flour (all-purpose) 8 g cocoa powder 3 g baking powder 100 g white chocolate CHEESECAKE BATTER 600 g cream cheese 250 g mascarpone 135 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 3 eggs (medium) chocolate cookies TOPPING 100 g white chocolate 45 ml heavy cream GARNISH whipped cream red velvet crumbs chocolate cookies RED VELVET BATTER Melt the butter (150 g) over low heat in a saucepan, then let it cool. Chop the white chocolate (100 g) into small pieces. Combine the flour, cocoa powder, and baking powder in a bowl. Mix well. In a large bowl, add the melted butter, white caster sugar, vanilla sugar, and salt. Mix for 1 minute. Add the eggs one at a time, mixing until smooth. Add the red gel food coloring and mix well. Sift the flour mixture over the bowl and mix for 1 minute. Fold in the chopped white chocolate. Grease a springform pan and line the bottom with parchment paper. Spread the red velvet batter evenly over the base. Place the pan in a preheated oven at 170°C (340°F) and bake for 25-28 minutes. CHEESECAKE BATTER In a large bowl, combine the cream cheese and mascarpone and mix for 1 minute. Add the granulated sugar and vanilla sugar, mixing for another minute. Sift the cornstarch over the bowl and mix until smooth. Set aside the mixer and use a spatula to fold in the eggs one at a time. ASSEMBLY Pour half of the cheesecake batter over the warm red velvet layer. Spread the chocolate cookies over it, pressing them lightly into the batter. Pour the remaining cheesecake batter on top and smooth it out. BAKING Preheat the oven to 125°C (260°F) and bake the red velvet cheesecake for 55-65 minutes, until the sides are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour to prevent cracking. TOPPING Heat the cream until just below boiling. Add the white chocolate, let it sit for 1 minute, and stir until smooth to create a ganache. Pour the ganache over the cheesecake and refrigerate for several hours, preferably overnight. GARNISH Slice the red velvet cookie cheesecake into pieces. Garnish with dollops of whipped cream, red velvet crumbs, and chocolate cookies.

food recipe 🍪 COOKIE DOUGH 450 g Biscoff cookies 🍪 160 ml milk 🥛 🍦 CREAM 250 g mascarpone 🧀 40 g granulated sugar 🟡 8 g vanilla sugar 🌿 8 g cream stiffener (klopfix) 🧂 250 ml heavy cream 🥛 🍯 TOPPING 150 g Biscoff spread 🍯 🍓 GARNISH Biscoff cookies 🍪 Strawberries 🍓 Grind the cookies: Put the Biscoff cookies in a food processor and grind them finely. Prepare the cookie dough: Transfer the finely ground Biscoff cookies to a deep bowl and add the milk 🥛, little by little. Mix together. Note that you should add the milk gradually because some Biscoff cookies may absorb less milk than others. Roll out the dough: Take a sheet of plastic wrap and place it on your work surface. Scoop the cookie dough onto it and cover it with a sheet of parchment paper. Roll out the cookie dough with a rolling pin until it reaches 35x35 cm 📏. Make the cream: In a deep bowl, combine the mascarpone 🧀, sugar 🟡, vanilla sugar 🌿, and whipping cream stabilizer 🧂. Mix well. Gradually add the heavy cream 🥛 and mix until the cream forms stiff peaks. Assemble the roll: Spread the cream over the rolled-out cookie dough. Transfer the remaining cream into a piping bag 🎨 (don’t forget to attach the piping tip) and store it in the refrigerator. Carefully roll up the cookie dough, using the plastic wrap, and wrap it tightly once it's rolled up. Place the no-bake Biscoff cake roll in the refrigerator ❄️ to set. Prepare the topping: In a saucepan over low heat 🔥, heat the Biscoff spread 🍯 until it becomes liquid. Stir constantly; it heats up quickly. Decorate the roll: Place the no-bake Biscoff cake roll on a plate 🍽️. Spread the Biscoff spread 🍯 over it. Once the topping has set, garnish the cake roll with lines of Biscoff spread (use a piping bag 🎨 or a sandwich bag). Pipe a swirl of cream 🍦 on top and decorate with cookies 🍪 and strawberries 🍓. Enjoy your delicious no-bake Biscoff cake roll! 🎉🍰