En el fondo del refrigerador, detrás de la mayonesa, junto al ketchup,a la izquierda de la ensalada de coles. Contaduría Pública, Finanzas. Animu&Mango&Cartoons
@OVIALCDMX Buenos días, empiezan los problemas en Rojo Gomez y Eje 6. Los vehículos se quedan a la mitad del crice en ambas vialidades, haciendo se se hagan nudos.
Implementan como 10 reglas para aumentar el tiempo efectivo de juego para el mundial.
Aún así en todos los partidos hasta ahora, se han agregado minimo 5 minutos de "compensación ".
Váyanse a la mrd FIFA espantosa.
Singer Oliver Tree has reportedly died in a helicopter crash in Rio de Janeiro
Two helicopters collided in mid-air before crashing into an electric vehicle yard, killing six people
via CNN Brasil
When you eat Mexican food, your brain releases endorphins and dopamine. Capsaicin, the compound in chili peppers, binds to pain receptors in your mouth. Your brain reads this as a threat and counters with feel-good chemicals. The burn in a good salsa triggers the same pathway as a runner's high.
This is all happening on top of a food tradition more than 3,000 years in the making. The tortilla in a chicharron taco exists because of nixtamalization, a process Mesoamerican cooks developed roughly 3,200 years ago. Corn kernels are soaked in lime water, which releases niacin, a B vitamin that corn otherwise locks away in an indigestible form. Without this step, corn-heavy diets cause pellagra, a B-vitamin deficiency that killed around 7,000 Americans per year at its peak in the early 20th century. Southern sharecroppers were eating corn without the process Mexico had preserved for three millennia.
In 2010, the UN added Mexican cuisine to its Intangible Cultural Heritage list, the first year any national food culture had ever qualified. The application covered seed preservation, farming customs, ritual preparation, and thousands of years of cooking knowledge passed through communities.
The diversity inside that designation is hard to picture. Mexico has 59 varieties of heirloom corn, more than 60 distinct chili pepper types, and 32 states with cuisines different enough that Oaxacan mole negro (a dark sauce from dried chili and chocolate) and Yucatecan cochinita pibil (slow-roasted pork in a smoky red spice paste) share almost no ingredients. Oaxaca alone has more than 20 types of mole. Mole poblano uses more than 20 ingredients, including several chili varieties, dark chocolate, and cinnamon, in a single sauce.
Chicharron fires three systems at once. Fat carries flavor deep into the palate. The crunch comes from pork skin dried, then dropped in 375-degree oil. The trapped moisture turns to steam, puffs the skin, and produces thousands of flavor compounds through the same browning chemistry that makes coffee and seared meat smell incredible. Then the salsa lands capsaicin on top of everything and the dopamine kicks in.
The "best food ever" reaction has a chemical basis. You are tasting dopamine from capsaicin, browning chemistry from pork fat at high heat, and a tortilla built on a process 3,200 years old. These flavors were engineered to do exactly this.
Sharing this info again, but Nagae Style is a JAV studio that puts out drama-focused JAVs with more dialogue! GIGA's tokusatsu JAVs are also fun, and some of their titles even have edited versions that you can watch on YouTube!
#Castlevania#CastlevaniaFanart
I fell in love with this character's design instantly, but since I haven't played Castlevania, I didn't draw her to avoid feeling like an impostor
So imagine my joy when a client requested her for their project!!!