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Gold’s allure isn’t just about its beauty—it’s about its astonishing rarity. In many modern gold mines, it takes an entire ton of ore to yield just 1 gram of gold. That’s 1 million milligrams of rock for just 1 milligram of gold.
This mind-blowing ratio reveals why gold has remained such a prized metal across centuries—its scarcity, durability, and difficulty to obtain make it both valuable and symbolic. From ancient civilizations to modern tech and finance, gold continues to play a crucial role in human history.
#GoldMining #RareMetals #EngineeringFacts #Geology #MiningLife #GoldFacts #NaturalResourcesGold’s allure isn’t just about its beauty—it’s about its astonishing rarity. In many modern gold mines, it takes an entire ton of ore to yield just 1 gram of gold. That’s 1 million milligrams of rock for just 1 milligram of gold. This mind-blowing ratio reveals why gold has remained such a prized metal across centuries—its scarcity, durability, and difficulty to obtain make it both valuable and symbolic. From ancient civilizations to modern tech and finance, gold continues to play a crucial role in human history. #GoldMining #RareMetals #EngineeringFacts #Geology #MiningLife #GoldFacts #NaturalResources0 Commentarii ·0 Distribuiri ·23K Views ·0 previzualizare -
Dutch Paling in 't Groen – Eel in Green Herb Sauce
A traditional dish from Flanders and the Netherlands featuring tender freshwater eel cooked in a vibrant green sauce made from fresh herbs.
Ingredients (Serves 2–3):
* 600g freshwater eel, cleaned and cut into chunks
* 1 shallot, finely chopped
* 1 clove garlic, minced
* 200ml fish stock or white wine
* 2 handfuls mixed herbs (sorrel, parsley, chervil, spinach, watercress)
* 1 tbsp lemon juice
* Butter, salt, pepper
Instructions:
1. Sauté shallot and garlic in butter. Add eel and cook briefly on all sides.
2. Pour in fish stock or wine, cover, and simmer for \~15 mins until eel is cooked through.
3. Blend herbs with a ladle of cooking liquid until smooth. Return to pan and heat gently.
4. Add lemon juice, adjust seasoning, and serve immediately.
Dutch Tip:
Traditionally served with boiled potatoes or fresh bread and a cold glass of Belgian beer.🐟 Dutch Paling in 't Groen – Eel in Green Herb Sauce A traditional dish from Flanders and the Netherlands featuring tender freshwater eel cooked in a vibrant green sauce made from fresh herbs. 🛒 Ingredients (Serves 2–3): * 600g freshwater eel, cleaned and cut into chunks * 1 shallot, finely chopped * 1 clove garlic, minced * 200ml fish stock or white wine * 2 handfuls mixed herbs (sorrel, parsley, chervil, spinach, watercress) * 1 tbsp lemon juice * Butter, salt, pepper 👨🍳 Instructions: 1. Sauté shallot and garlic in butter. Add eel and cook briefly on all sides. 2. Pour in fish stock or wine, cover, and simmer for \~15 mins until eel is cooked through. 3. Blend herbs with a ladle of cooking liquid until smooth. Return to pan and heat gently. 4. Add lemon juice, adjust seasoning, and serve immediately. 💡 Dutch Tip: Traditionally served with boiled potatoes or fresh bread and a cold glass of Belgian beer.0 Commentarii ·0 Distribuiri ·18K Views ·0 previzualizare