The Amazon River, despite being one of the longest and widest rivers in the world, has no bridges spanning its main stretch. This unique fact is due to several reasons:
1. Low Population Density Along the River
The Amazon River flows through vast stretches of rainforest with relatively sparse human populations. ποΈ Most of the communities along the river rely on boats for transportation rather than roads or bridges, making bridges less essential in these areas.
2. Challenging Geography
The Amazon River is enormous, with a width that can exceed several kilometers in places, especially during the rainy season when it floods. π Building a bridge over such a wide and dynamic river would be an engineering challenge, requiring substantial investment and advanced construction techniques.
3. Economic Considerations
The cost of constructing bridges over the Amazon would be astronomical. Since the region has a low demand for road infrastructure due to the reliance on waterways for transport, such projects are not seen as cost-effective. π°
4. Environmental Concerns
The Amazon rainforest is one of the most biodiverse areas in the world. π³ Building bridges could disrupt local ecosystems, affecting both terrestrial and aquatic life. There are strict environmental regulations aimed at preserving this critical habitat.
5. Existing Transportation Modes
Rivers in the Amazon basin are already heavily utilized for transportation. π€ Boats and ferries are the primary means of travel and trade, reducing the necessity of bridges.
6. Cultural and Traditional Practices
Indigenous and local communities have adapted to using boats and other river-based transportation for centuries. πΆ Building bridges might not align with their traditional way of life.
In summary, the combination of geographical challenges, low population density, cost, environmental concerns, and reliance on river transportation explains why no bridges span the Amazon River.
factsfun factsgeography
foodrecipe
CAKE BATTER
4 eggs (medium)
185 g light brown sugar
8 g vanilla sugar (1 packet)
0.1 g salt (a pinch)
65 g unsalted butter
100 ml sunflower oil
125 ml milk
2 g cinnamon powder (β teaspoon)
225 g walnuts
100 g milk chocolate
200 g all-purpose flour
8 g baking powder
FILLING
175 g caramel
TOPPING
75 ml heavy cream (unwhipped)
150 g milk chocolate
25 g caramel
GARNISH
walnuts
Melt the butter in a small saucepan over low heat. Let it cool completely.
Finely grind the walnuts and milk chocolate using a food processor.
Crack the eggs into a large bowl. Add the light brown sugar, vanilla sugar, and salt. Whisk with a mixer until airy.
Pour the melted butter, sunflower oil, and milk into the egg mixture. Mix until well combined. Add the cinnamon powder, ground walnuts, and ground milk chocolate. Mix thoroughly. Sift the flour and baking powder into the bowl and mix until smooth.
Pour one-third of the batter into a baking pan lined with parchment paper and greased. Pipe a layer of caramel over the batter. Repeat with another third of the batter, followed by caramel, and finish with the remaining batter.
Bake the cake for 30-40 minutes in a preheated oven at 175Β°C (347Β°F). Check regularly, as ovens can vary. Let the cake cool completely.
Heat the heavy cream in a small saucepan until just below boiling. Remove from heat and add the milk chocolate. Let it sit for 1 minute, then stir until smooth to create a ganache.
Pour the ganache over the cooled cake. Pipe some caramel over the ganache and let the cake set in the refrigerator for at least 4 hours, preferably overnight.
Slice the cake into pieces and garnish with walnuts.
Unlike their front paws, which have 5 toes ποΈ, cats only have 4 toes on their back paws π¦Ά. Experts believe this might help them run faster πββοΈπ¨. factfactsfun fact
Hurricane Milton was a powerful Category 4 hurricane that formed in the Pacific Ocean in 1990. It caused significant damage, but fortunately, it did not make landfall and primarily impacted ocean areas. Milton reached wind speeds of up to 145 mph (233 km/h), making it one of the stronger hurricanes in the Pacific during that year. Its remnants contributed to weather systems affecting parts of North America, but it is mainly remembered for its intensity in the open sea.
weather factsfun factsgeography
foodrecipe
DOUGH
350 g flour (all-purpose)
4 g salt (β teaspoon)
10 g honey
125 ml water
90 g cream cheese
TOMATO MIXTURE
70 g tomato paste
120 ml water
1 g Italian seasoning
FILLING
275 g grated cheese
Place the flour, salt, water, honey, and cream cheese in a large bowl. Mix well and knead the dough for 10-12 minutes. Cover the bowl and let the dough rest for 10-20 minutes.
In a separate bowl, combine the tomato paste, water, and Italian seasoning, stirring until smooth.
Divide the dough into 9 equal pieces and shape into small balls.
Take a ball of dough and roll it out into a flat circle. Spread a thin layer of tomato sauce on one half, then sprinkle with some grated cheese. Moisten the edges of the dough with a little water and fold it over, sealing it well.
Heat a skillet over medium heat and cook the filled dough on both sides until golden brown and fully cooked. Cover with a tea towel to keep the gozleme soft.
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 (β 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 200Β°C (390Β°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.
foodrecipe
DOUGH
425 g all-purpose flour
75 g fine semolina
7 g instant yeast (1 tablespoon or 1 packet)
8 g salt (1β teaspoons)
0.5 g thyme
12 g honey
25 ml olive oil
280 ml water (lukewarm)
CHICKEN PESTO
600 g chicken thighs
4.5 g salt (β teaspoon)
2 g cayenne pepper (β teaspoon)
3 g garlic powder (1 teaspoon)
4 g onion powder (1β teaspoons)
2 g cumin (β teaspoon)
30 ml olive oil
25 g unsalted butter
45 g fresh green pesto
150 g roasted red bell pepper (1 roasted red bell pepper)
75 g red onion (1 red onion)
150 g cheese (your choice)
SAUCE
fresh green pesto
truffle mayonnaise
In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball.
Roll one ball into a circle and fold it in half.
Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size.
Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side.
Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well.
Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown.
Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through.
Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt.
Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.
foodΒ 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 170Β°C (340Β°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 125Β°C (260Β°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.
woman magazine confusing the readers by first saying "accept yourself as you are", than telling "how to lose 4 kg in a week", and than sharing a "cake recipe"Β π€£
funnymeme
food
DOUGH
80 g chips of your choice
450 g flour (pastry flour)
25 g chips
40 ml sunflower oil
7 g instant yeast (1 sachet - 1 tablespoon)
7 g salt (1β teaspoon)
10 g honey
225 ml water (lukewarm)
TOPPING
45 g crushed chips
15 g Parmesan cheese
20 g young Gouda cheese
EXTRA
Milk
MEAT MIXTURE
35 ml olive oil
600 g ground meat
4.5 g salt (β teaspoon)
3 g garlic powder (1 teaspoon)
4 g onion powder (1β teaspoon)
3 g cayenne powder (1 teaspoon)
1 g black pepper powder (β teaspoon)
0.5 g dried parsley
25 g tomato paste
65 ml water
20 g sweet soy sauce
15 g sambal
Cheddar cheese (4 slices)
Additional crushed chips
Finely grind the chips (of your choice) using a food processor.
In a bowl, combine the flour, 25 grams of the finely ground chips, sunflower oil, yeast, salt, honey, and lukewarm water. Mix and knead the dough for 10-12 minutes. Cover the bowl and let the dough rise for 1 hour, or until it doubles in size.
Deflate the dough and divide it into 9 equal pieces, each weighing about 85 grams.
Roll each ball of dough into a flat circle about 9 cm in diameter.
In a bowl, mix the finely ground chips (45 grams), Parmesan cheese, and young Gouda cheese.
Dip each piece of dough first into the milk and then into the cheese-and-chips mixture.
Place the pieces of dough on a baking sheet lined with parchment paper and carefully make a few slits on the tops. Allow the rolls to rise for 30 minutes, or until they double in size.
Preheat the oven to 200Β°C. Bake the rolls for 12-18 minutes, or until golden brown. Cover the bread with a clean tea towel immediately after baking.
Heat the olive oil in a skillet over medium heat. Add the ground meat, salt, garlic powder, onion powder, cayenne powder, black pepper powder, and dried parsley. Cook for 6 minutes.
Add the tomato paste, water, sweet soy sauce, and sambal. Mix well and cook for another 4-5 minutes.
Layer the cheddar cheese slices and the remaining crushed chips over the meat mixture. Let it cook until the cheese is fully melted.
foodrecipe
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.
foodrecipe
π DOUGH
150 ml milk (lukewarm) π₯
125 ml water (lukewarm) π§
12 g granulated sugar π‘
7 g instant yeast (1 tablespoon or 1 packet) π
25 g margarine π§
400 g flour (all-purpose flour) πΎ
8 g salt (1β teaspoon) π§
π CHICKEN MIXTURE
30 ml olive oil π«
700 g chicken thighs π
3 g garlic powder (1 teaspoon) π§
4 g onion powder (1β teaspoon) π§
3 g cayenne pepper (1 teaspoon) πΆοΈ
3 g turmeric (1 teaspoon) β¨
5 g salt (β teaspoon) π§
πΆ SAUCE
100 g onion sauce π§
10 g sweet soy sauce (ketjap manis) π―
50 g chili sauce πΆοΈ
50 g Algerienne sauce π
80 g red onion (1 red onion) π§
Mix the lukewarm milk π₯, lukewarm water π§, sugar π‘, and yeast π in a large bowl. Stir well.
Add the margarine π§, flour πΎ, and salt π§. Knead the dough for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until it doubles in size.
Deflate the risen dough and divide it into 10 equal pieces (about 71 grams per piece). Shape each piece into a ball.
Roll each dough ball into a round sheet. Fold in half.
Place the folded sheets on a baking tray lined with parchment paper π. Let them rise for 30 minutes or until they double in size.
Heat a layer of sunflower oil π» (about 2 cm/1 inch) in a frying pan over medium heat π₯ (175Β°C / 347Β°F). Fry the buns on both sides until golden brown.
Heat the olive oil π« in a frying pan over medium heat π₯. Add the chicken thighs π, garlic powder π§, onion powder π§ , cayenne pepper πΆοΈ, turmeric β¨, and salt π§. Cook for 5-6 minutes until the chicken is fully cooked.
Mix the onion sauce π§ , sweet soy sauce π―, chili sauce πΆοΈ, Algerienne sauce π , and chopped red onion π§ in a bowl. Add the cooked chicken π and stir until combined.
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 (Γ 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.