davidanugraha/M4-RAG huggingface dataset:
We Used to Wait

"We Used to Wait" is the first UK single from Arcade Fire's third album The Suburbs, following "Ready to Start", which was the first US single. It was released on August 1, 2010 in the UK.
The song was used in an experimental project, The Wilderness Downtown, an interactive music video developed by Google Creative Lab and Chris Milk, to experiment and exploit HTML 5 and the then new Google Chrome web browser. It figures prominently in the location-based audiovisual web experience and the name of the project is taken from a line in the song. Rolling Stone named the 'thewildernessdowntown.com' one of the best music videos of 2010. In July 2011, the music video was named one of "The 30 All-TIME Best Music Videos" by TIME Magazine. It was one of three Grand Prix winners at the 2011 Cannes advertising awards in the Cyber category. Viewers were invited to fill out a virtual postcard at the conclusion of the video and the postcards were used to populate background visual for "We Used to Wait" during the Suburbs tour. In February 2011, music video blog Yes, We've Got a Video! ranked the project at number 2 in their top 30 videos of 2010. The project was praised as a "beautiful experiment that has significantly pushed the boundaries of the music video by introducing the factor of interactivity."
Like the rest of the album, "We Used to Wait" was mixed through vintage analog consoles in Montreal and New York by Craig Silvey. In an interview with Paul Tingen, Silvey provided additional information on the challenges with "We Used to Wait"; he stated that the massive number of individual tracks on the premixed recording, over thirty, and elements like the use of three drum kits, was particularly challenging to mix because of the complexity of the textures.
Rolling Stone named "We Used to Wait" the 5th best song of 2010. Not all reviews were positive: Pop Sugar's Thomas Britt stated the track was "mawkish" and "failed to take off."
In 2017 Paste magazine named it number eleven of the best fifteen Arcade Fire songs and name the song the lynchpin of the entire Suburbs album.
On 20 October 2010, Mark Ronson and Business Intl, featuring Alex Greenwald on both vocals and the mandolin, and Rose Dougall on backing vocals, covered the song on Jo Whiley’s BBC Radio 1 show. The Drums also covered this song.
Balfolk

Balfolk (from French: bal folk, meaning a folk ball) is a dance event for folk dance and folk music in a number of European countries, mainly in France, Belgium, the Netherlands, Germany, Spain, Portugal, Italy and Poland. It is also known as folk bal.
Dancing to folk music has been gaining popularity since the 1970s. The traditional dances come primarily from the French tradition, with additions from all parts of Europe.
There are numerous organizations that organize such dance events monthly and at many folk festivals there are both concerts and dances.
In France some villages have their own annual folk festival.
In Flanders, Boombal is the biggest organization of bal folk. Because of their role in the popularization of balfolk in Ghent, Boombal's city of origin, the term Boombal is more known than the term balfolk among the general population. Under regular balfolk dancers the term balfolk is widely accepted and used. There are plenty of other organisations beside Boombal in Belgium organising balls including in Ghent.
Although there are similarities, the dances of bal folk are not the same as dances danced by traditional folk dance groups. BalFolk dances are audience participation events, based on simple traditional dances, gathered from all over Europe, that have easy basic steps, so that everyone can easily get involved. Refined movements are not the main concern, participation and fun are the main aim, and improvisation is more common. Music is played by live bands that either play "traditional" tunes, collected from players over the years, or they may play new compositions for BalFolk dancing. The audience is on the dance floor, dancing to the live music.
By contrast, traditional folk dances have more extensive choreographies and may be danced with traditional clothing. The preservation and/or presentation of a tradition is important here. Music is sometimes played live, sometimes pre-recorded. The audience may sit down and watch the dancers perform their formal choreographies or they may be presented as cultural displays at festivals and village fetes. These are essentially historical re-enactments, and typically what most of the public think of as "Folk dancing" in countries like France, where the public might only be exposed to folk dancing at the village fete.
The types of dance which are commonly included during such a session:
Đàn nhị

The đàn nhị (Vietnamese: [ɗâːn ɲîˀ], Chữ Nôm: 彈二), also called đàn cò, is a Vietnamese bowed string instrument with two strings. The word nhị means "two" in Sino-Vietnamese, and đàn means "instrument". Its sound box is generally covered on one end with snakeskin.
There is some variation in construction between different forms of the đàn nhị. Instruments colloquially referred to as đàn cò are often more similar to the Chinese Erxian Khmer tro and Thai saw duang, while instruments referred to as đàn nhị are often constructed more similarly to the modern erhu of China. However, in the past, both names referred to what is now generally called the đàn cò. In the past, it was often paired with the Đàn gáo, not unlike the pairing of the Yehu and Erxian/Gaohu in Cantonese music, or the pairing of the Saw duang and Saw u in Thailand, although this pairing is a bit more rare in modern times as the đàn gáo is falling into disuse. As well, the traditional handmade đàn nhị have been replaced by Erhus purchased from China in Nhạc dân tộc cải biên ensembles.
It is related to the huqin family of instruments of China. Some Austroasiatic groups in Vietnam also have their version of the đàn cò. The Mường have the cò kè, the Chứt have the t'rơbon, the Khua have the karong, and the Khmer have the tro.
Dirección de Educación Inicial y Primaria

La Dirección General de Educación Inicial y Primaria (antiguamente Consejo de Educación Inicial y Primaria) es el órgano dependiente de la Administración Nacional de Educación Pública a cargo de impartir la educación preescolar y primaria en Uruguay, adoptando las resoluciones atenientes al ámbito de su competencia.
Tiene entre sus funciones proyectar los planes de estudio y aprobar los programas, reglamentar y administrar los servicios docentes y dependencias a su cargo, supervisar el desarrollo de los cursos, proyectar los presupuestos de sueldos, gastos e inversiones correspondientes a los servicios a su cargo, ejercer la supervisión de los institutos habilitados de la rama respectiva.
Según la Ley N° 18.437 es el órgano de la Administración Nacional de Educación Pública a cargo de impartir la Educación Inicial y Primaria de todo el País.
Artículo 24:
Artículo 25
Antiguamente, la directora general y la Consejera eran designadas por el Consejo Directivo Central, mientras que el consejero electo es elegido por los docentes.​
Con la supresión de los Consejos de Enseñanza mediante Ley 19.889 la nueva Dirección de Educación Inicial y Primaria es dirigida por un director/a y subdirector/a, cuya designación depende del Consejo Directivo Central.​
.​​​
La educación pública en cifras período 2013 al 2014:​
Se distribuyen por todo el territorio nacional en donde funcionan 1.237 escuelas urbanas, que representan un 96% de la matrícula, y 1.106 escuelas rurales, que representan un 4% de la matrícula. Existen diversos formatos de escuela que buscan dar respuesta a las distintas demandas de la sociedad uruguaya: 11% de las escuelas de tiempo completo, 16% escuelas urbanas comunes, 13% escuelas de atención prioritaria en entornos con dificultades estructurales elativas, 07% de escuelas de práctica y 54% escuelas rurales.
8 de cada 10 niños asisten a la escuela pública y la matrícula total es de 344.326 alumnos. En educación inicial: 81.947, educación común: 255.672, educación especial: 6.707. En las escuelas primarias públicas trabajan en total 279 inspectores, 2.376 directores, 17.538 maestros, 651 maestros secretarios, 5.141 funcionarios no docentes y 1.077 profesores de educación física.
En 2016, se cuenta con 346 mil estudiantes distribuidos en escuelas de todo el país. Los niños ingresan desde los 3 años.​
En mayo de 2016, presentan una aplicación móvil denominada Guri que funciona con la cédula de identidad del escolar y una contraseña e informa a los adultos responsables sobre:
De este departamento dependen: la Biblioteca Pedagógica Central de Primaria Sebastián Morey Otero, la Biblioteca Uruguaya para Discapacitados Visuales, el Museo Pedagógico José Pedro Varela y la Biblioteca Pedagógica Departamental de Paysandú.
Educación matemática en el Uruguay

La educación matemática en Uruguay comienza en 1885 con la creación de la Facultad de Matemáticas y Ramas Anexas en Uruguay, en el seno de la Universidad de La República.
En sus comienzos, la facultad otorgaba títulos de Ingeniero, Arquitecto y Agrimensor. En 1915 se dividió en: la Facultad de Ingeniera y Ramas Anexas, y la Facultad de Arquitectura. Los cursos comenzaron a dictarse en 1888 y sólo tres estudiantes fueron los primeros promocionados, los cuales se graduaron como ingenieros en 1892, Uno de ellos fue Eduardo García de Zúñiga. En ese entonces, el ingeniero Rafael Barret dictaba conferencias de geometrías no euclidianes y demostró a su vez la teoría de los números.
García de Zúñiga (1867-1951) el cual ejerció su profesión en obras como el Puerto de Montevideo, y sin ser necesariamente un matemático, dictó cursos y escribió libros referentes a la disciplina. Publicó además en la Revista de Ingeniería y en el Boletín de la Facultad varios artículos sobre la historia de la matemática. Desde el punto de vista del desarrollo de las matemáticas en Uruguay su labor en la Biblioteca Central de la Facultad, que lleva su nombre, contribuyó con la formación de generaciones posteriores de matemáticos.
El Centro de Matemáticas (CMAT), fue creado en 1987 adaptando un proyecto de Rafael Laguardia de la década de 1960. El mencionado proyecto tuvo los siguientes objetivos:
En Uruguay la educación de las matemáticas ha generado algunas discusiones, principalmente cuando se investiga el aprendizaje de los estudiantes. Dentro de los posibles inconvenientes para su implementación se pueden citar las siguientes dificultades:
Actualmente se han empleado diversos métodos de mejoramiento en el aprendizaje de las matemáticas. El uso de las tecnologías disponibles han facilitado la obtención de estos métodos. El Geogebra (un programa gratuito y didáctico que sirve para facilitar el aprendizaje de geometría y ramas relacionadas), ha facilitado el aprendizaje a través de sus recursos e innovaciones.
Francisco Vázquez Cores

Francisco Vázquez Cores (Ferrol, 1848 - Montevideo, 1914) fue un maestro, escritor, editor y librero español de destacada actuación en la educación pública uruguaya, siendo uno de los pioneros de la reforma vareliana.​
Vázquez Cores llegó en 1875 a Montevideo y pocos años después se integró al grupo de maestros que apoyaron el proyecto pedagógico de José Pedro Varela, quien impulsó una reforma que proponía una educación pública laica, gratuita y obligatoria.​
En 1879 contribuyó a la fundación del Centro Gallego de Montevideo. De vocación abolicionista, se opuso a la esclavitud en las colonias españolas de las Antillas, participando en campañas que tuvieron fuerte repercusión en el Río de la Plata.​
En su rol como maestro, fue el redactor de una treintena de manuales escolares de idioma español, historia, geografía, caligrafía, zoología, entre otros, los cuales se publicaron entre 1885 y 1913 y fueron usados por los escolares uruguayos por varias décadas.​ Durante muchos años integró los tribunales de concurso y examinadores para maestros.​
Editó las obras completas de Francisco Acuña de Figueroa en 1890, aunque esta tarea le terminó reportando un importante fracaso comercial. No obstante estas ediciones fueron las únicas circulantes del poeta por más de 50 años. Como editor también sufrió varias perdidas económicas más hasta que terminó arruinado.​
Falleció en abril de 1914 en el Hospital Español de Montevideo.​
Una calle en el barrio montevideano de Villa Española lleva su nombre.​
List of political parties in Uruguay

Uruguay has a multi-party system with three dominant political parties, with extreme difficulty for anybody to achieve electoral success under the banner of any other party. It may be said that to some extent the 'fault lines' of Uruguay's politics have run within the historically dominant Colorado and National parties. Uruguay underwent an intermittent series of civil wars through much of the 19th century, which ended in 1904, and the party system has in the past reflected regional loyalties which emerged during that period. However, with the eclipse in 2004 of the Colorado Party and, indeed, the cooperation of the Colorado and National parties during the 1999 Presidential elections, some realignment of traditional loyalties has come into play. However, the independence of both parties is maintained by members of Colorado and National parties.
The participation of leading figures from both the Colorado and the National parties in the civilian-military administrations of 1973-1985 may have played a role in causing long-term traditional party loyalties to shift somewhat. Critics of these two parties may argue that they have to some extent been compromised with the past willingness of some of their prominent members to work with the civilian-military administrations of 1973-1985. Supporters may argue that in the difficult circumstances of the years in question such participation as was afforded by Colorado and National members to the civilian-military administrations was against the background of political figures (from both EP-FA-NM and National parties, such as Liber Seregni and Wilson Ferreira Aldunate) who were exiled and/or incarcerated, thus playing no part at all in the country's affairs until circumstances were more fortuitous for them. Furthermore, Ferreira Aldunate and Seregni were banned from participating in the first "return to democracy" elections of 1984, where Julio María Sanguinetti was elected.
Economic problems also may have substantially contributed to the Uruguayan electorate's willingness in 2004 to move away from the traditional parties.
Factionalism is strong in all of Uruguay's major parties. The Broad Front is in fact a coalition of autonomous political parties that vary in ideological outlook, while the Colorado and National parties are also composed of divergent factions with autonomous identities within those parties.
Educational Broadcasting System

Korean Educational Broadcasting System (Korean: 한국교육방송공사, romanized: Hanguggyoyugbangsong-gongsa) or EBS is a South Korean educational public radio and television network covering South Korean territory, and the only major South Korean radio and television network joint venture Ministry of Science and ICT and Ministry of Education without a separate regional service. It was established as KBS 3 and KBS Educational Radio in the 1980s, and became an independent corporation in 1990.
Though nominally a public broadcasting entity, EBS gets most of its yearly budget from advertisements and sales revenue. In 2012, 72.1% of its revenue came from textbook sales, publications and ad revenues on its TV Radio and internet platforms, while the rest came from TV license fees (EBS gets 3% of the total License Fee being collected by the Korean Broadcasting System) and government grants.
EBS offers one pay-television channel, EBS America, in the United States. Its programming centers around Korean culture, language education, and children's shows.
All foreign cartoons are dubbed in Korean.
Education Act 1877

The Education Act 1877 established twelve regional education boards in New Zealand after the provinces were abolished and the central government took control of education. The act established that education would be free, compulsory, and secular for non-Māori children aged five to thirteen, and optional for Māori children.
Education had previously been the responsibility of provincial governments. Through the Abolition of Provinces Act 1875, the provinces ceased to exist on 1 January 1877. The Canterbury education system developed by William Rolleston was used as an exemplar for the Education Act 1877, and under Rolleston's guidance, Charles Bowen helped form the legislation. The act passed into law on 29 November 1877 and came into operation on 1 January 1878.
The Education Act 1877 was repealed through the Education Acts Compilation Act 1904, also known under its short title "The Education Act, 1904", and passed into law on 4 November 1904.
The act established that education would be free, compulsory, and secular for Pākehā children aged seven to thirteen. Māori children were also welcome to attend school, but compulsory primary school education for Māori children did not become law until 1894. 435 Māori and part-Māori children were attending public schools during 1880. In 1882, the Minister of Education stated: "A perceptible increase in the numbers of Maori and half-caste children attending the public schools, especially the latter, is recorded. The increase would be still more noticeable, but for the unwillingness on the part of many parents of both races to allow their children to be taught in schools open to both races".
Compulsory attendance did not happen in practice. There were various exemptions: if a child lived more than two miles distant from a school or the road to school was not passable for a child; if the child had a sickness or disability that prevented attendance at school, or if the child attended a private school or had reached the standard set at a public school. In 1880, only a few years after the act was passed, officials calculated that average attendance during the year was 76.6%. Especially in rural areas, children often helped with tasks at home rather than attend school. Epidemics could also dramatically affect attendance: for example, in 1882 there were serious outbreaks of scarlet fever, measles and diphtheria in different parts of the country that caused drops in attendance at school. Ongoing truancy problems led to the introduction of the School Attendance Act in 1894. This act also made school attendance (at a public or native school) compulsory for Māori children.
The act established a tiered administration system. At the top, the Department of Education established the curriculum and provided funding to twelve education boards (Auckland, Taranaki, Wanganui, Wellington, Hawke's Bay, Marlborough, Nelson, North and South Canterbury, Westland, Otago and Southland). Each of the boards in turn funded school committees responsible for individual schools.
በርበሬ

በርበሬ (Capsicum) ኢትዮጵያና ዓለም ውስጥ የሚገኝ የተክል ወገን ነው።
እንዲሁም በርበሬ ለረጅም ጊዜያት በኢትዮጵያ የነበረ ባህላዊ ምግብ ነው። ሆኖም የበርበሬ መነሻ በአሜሪካዎች ነበረ፤ ከ1500 ዓም ቀጥሎ በፖርቱጋል ሰዎች ወደ አፍሪቃ የተስፋፋው ነው።
ቁንዶ በርበሬ የሚባለው ተክል ከጥንት ጀምሮ በአፍሪካ ቢታወቅ እሱ ግን በፍጹም ሌላ አስተኔ ነው።
ሚጥሚጣ የበርበሬ አይነት ነው።
በአበሳሰል የበርበሬ ቅመም ይዞታ ሚጥሚጣ፣ ነጭ ሽንኩርት፣ ዝንጅብል፣ በሶብላ፣ ኮረሪማ፣ ጤና አዳም፣ ነጭ አዝሙድ፣ ጥቁር አዝሙድ፣ እና ኣብሽ ናቸው።
ሚጥሚጣ

ሚጥሚጣ ኢትዮጵያ ውስጥ የሚገኝ ተክል ነው።
ምግብ ያባላል ያቃጥላል፤ የሆድ ውስጥ ጀርሞችንም ያጠቃል።
ብዙም ዝናብ ወይም ዉሃ የማይፈልግ
በደቡብ ክልል አላባ ቁሊቶ ፣ አዋሳ ፣ ማረቆ፤ በሰፊ በሰው ጓሮትክሎሽ ይገኛል።
ሚጥሚጣ የበርበሬ አይነት ነው።
የሚጥሚጣ ቅመም ከሚጥሚጣ ጭምር ኮረሪማ፣ ቅርንፉድና ጨው አሉበት። አንዳንዴም ቀረፋ፣ ከሙን ወይም ዝንጅብል አሉበት።
በብዛት የጉራጌ ብሄረሰብ ለክትፎ ፣ ለአይብ ፣ ለጎመን ፣ ለቡላገንፎ ወዘተ..ይጠቀማል ።
ሚጥሚጣ በውስጡ ካፕሳይሲን የሚባል ጥንተ ንጥር ውሑድ ስላለው፣ ለሕይወት ዕድሜና ለብዙ አይነት ሕመም ጥሩ ነው።
ጭኮ

ኢትዮጵያ ውስጥ የሚሰራ የምግብ አይነት ሲሆን፣ የሚሰራውም ከገብስና ንጥር ቂቤ ነው።
የሚያስፈልጉት ነገሮች 3 ኩባያ ገብስ 1 ጭልፋ ቅቤ 1 የሻይ ማንኪያ ጨው 1 የሻይ ማንኪያ የላመ ኮረሪማ፣ አብሽ፣ ዝንጅብልና ቅርንፉድ ድብልቅ አሠራሩ 1. ገብሱን ውኃ አርከፍክፎ መውቀጥ፤ 2. ውቅጡን በፀሐይ ማድረቅና ሸክሽኮ ማበጠር፤ 3. ያን በእንጀራ ምጣድ ማመስ፤ እንደገናም ሸክሽኮ ማበጠር፤ 4. ከዚያም ማስፈጨትና ዱቄቱን ከጨውና ቅመማ ቅመሞች ጋር መደባለቅ፤ 5. ቅቤውን አቅልጦ መጨመርና በሚገባ ማሸት፤ 6. ክዳን ባለው ንጹሕ ዕቃ መገልበጥና አቀዝቅዞ እየቆረሱ ማቅረብ፡፡ (ሳይበላሽ ለብዙ ጊዜ እንዲቆይ በደረቅ ቦታ ማስቀመጥ ይገባል፡፡)
Black cardamom

Amomum subulatum, also known as black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying.
The pods are used as a spice, in a similar manner to green cardamom pods but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames.
At least two distinct species of black cardamom occur: Amomum subulatum (also known as Nepal cardamom) and Amomum tsao-ko. The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of A. tsao-ko (Chinese: wiktionary:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Vietnamese cuisine and Chinese cuisine, particularly that of Sichuan province.
The largest producer of black cardamom is Nepal, followed by India and Bhutan.
In traditional Chinese medicine, black cardamom is used for stomach disorders and malaria. In the traditional medicine of Nepal & India, the decoction of Amomum subulatum rhizomes is used in the therapy of jaundice.
Elettaria cardamomum

Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina, and Costa Rica.
Elettaria cardamomum is a pungent, aromatic, herbaceous, perennial plant, growing to about 2–4 m (6 ft 7 in – 13 ft 1 in) in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm (16–24 in) long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30–60 cm (12–24 in) long. The fruit is a three-sided yellow-green pod 1–2 cm (0.39–0.79 in) long, containing several (15-20) black and brown seeds.
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.
True cardamom may have been used in Ayurveda medicine as early as the 4th century BC. Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavour of masala chai. In Iran and India, cardamom is used to flavour coffee and tea. Cardamom has been used medicinally in traditional practices for nausea, kidney disorders, gum infections, and cataracts.
In addition to its native range, it is grown in Nepal, Vietnam, Cambodia, Thailand, Sri Lanka, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production.
The primary volatile components are terpinyl acetate and eucalyptol.
E. cardamomum is used as a food plant by the larvae of the moth Endoclita hosei.
The three natural varieties of green cardamom plants are:
Recently, a few planters isolated high-yielding plants and started multiplying them on a large scale. The most popular high-yielding variety is 'Njallani', which is a unique high-yielding cardamom variety developed by an Indian farmer, Sebastian Joseph, at Kattappana in the South Indian state of Kerala. K. J. Baby of Idukki District, Kerala, has developed a purely white-flowered variety of Vazhuka type green cardamom having higher yield than 'Njallani'. The variety has high adaptability to different shade conditions and can also be grown in waterlogged areas.
Niter kibbeh

Niter kibbeh, or niter qibe (Amharic: ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as besobela (known as Ethiopian sacred basil), koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma. The version using vegetable oil instead of butter is called yeqimem zeyet.
Mitmita

Mitmita (Amharic: ሚጥሚጣ, IPA: [mitʼmitʼa]) is a powdered seasoning mix used in Ethiopia. It is orange-red in color and contains ground African bird's eye chili peppers, Ethiopian cardamom (korerima), cloves, and salt. It occasionally has other spices including cinnamon, cumin, and ginger.
The mixture is used to season the raw beef dish kitfo and may also be sprinkled on ful medames (fava beans). In addition, mitmita may be presented as a condiment and sprinkled on other dishes or spooned onto a piece of injera, so that morsels may be lightly dipped into it. It is generally made from hot peppers that are stronger than those used in berbere, the other main spice in Ethiopian cuisine.
Himbasha

Himbasha (Tigrinya: ሕምባሻ) or Ambasha (Amharic: አምባሻ), is an Ethiopian and Eritrean celebration bread that is slightly sweet. It became popular in Eritrean cuisine, often served at special occasions. It is prepared in a number of varieties depending on region and nationality with the main two being the quintessential Ethiopian variant, and the more distinctive Eritrean flavoring with raisins.
The dough is given a decorative touch before baking. The design varies in detail, but in general, is given the shape of a wheel with indentations to create several spokes (see picture).
Common additions to the recipe include candied orange, ginger, or ground cardamom seeds, although plain varieties are not unheard of.
Galangal

Galangal (/ˈɡæləŋˌɡæl/) is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. It is one of four species in the genus Alpinia, and is known for its pungent, aromatic flavor. Greater galangal (Alpinia galanga) is most commonly used, and is similar to ginger and turmeric. It is native to South Asia and Southeast Asia. Lesser galangal (Alpinia officinarum) and other types are also used, though less frequently. In traditional medicine, galangal is used to treat various ailments. It is a common ingredient in Thai, Indonesian, and Malaysian cuisine, and is also used in some traditional Chinese medicine.
The word galangal, or its variant galanga or archaically galingale, can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely:
The term galingale is sometimes also used for the rhizome of the unrelated sweet cyperus (Cyperus longus), traditionally used as a folk medicine in Europe.
Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (Cambodian paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto and opor. Polish Żołądkowa Gorzka vodka is flavoured with galangal. While all species of galangal are closely related to common ginger, each is unique in its own right. Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes. The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon". Lesser galangal was popular in European medieval cooking.
Galangals are commonly available in Asian markets in a variety of forms: as whole fresh rhizomes; dried and sliced; and powdered.
In ethnobotany, galangal has been used for its purported merits in promoting digestion and alleviating respiratory diseases and stomach problems. Specific medical virtues have been attributed to each galangal variety.
Dal makhani

Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter).
Dal means lentils or pulses. Makhan is the Hindi word for butter. Makhani means buttery.
Kundan Lal Jaggi and Kundan Lal Gujral were both Punjabi Hindu migrants from Peshawar, who had already invented the butter chicken in the Moti Mahal restaurant, in the Daryaganj neighborhood of Old Delhi, during the early 1950s, after the Partition of India. They were now looking to create a vegetarian dish that would complement it.
A regular diner at the restaurant that Jaggi and Gujral ran suggested that something exciting could be created out of urad dal commonly used in traditional dishes, leading to the invention of dal makhani.
Dal Makhani is traditionally prepared by first soaking black lentils (urad dal) and red kidney beans (rajma) overnight. The soaked lentils and beans are then boiled or pressure-cooked until tender.
Separately, a tadka (tempered oil mixture) is prepared by heating ghee in a pot, then adding onions, a bay leaf, and an optional cardamom pod. The onions are sautéed until golden brown, and ginger-garlic paste is added until the raw aroma dissipates. Tomato puree, Kashmiri chili powder, and garam masala are stirred into the mixture and cooked until the oil separates.
The boiled lentils and beans are then combined with the masala and simmered on low heat, occasionally mashing some of the lentils to achieve a creamy texture. Kasuri methi (dried fenugreek leaves) and butter are added toward the end, and the dish is cooked until thick and creamy.
Dal Makhani is typically garnished with a small amount of cream or yogurt and chopped coriander. It is commonly served with Jeera Rice (cumin-flavored rice) or naan.
Goshtaba

Goshtab (Kashmiri pronunciation: [ɡuʃt̪əb]), also spelled Goshtaba, is a traditional Kashmiri dish that holds a significant place in the region's culinary heritage. Often referred to as the "king of Kashmiri wazwan," Goshtab is a rich and aromatic meatball curry made from finely minced mutton, yogurt, and a blend of spices. It is typically served as a final course in the traditional multi-course Kashmiri feast known as wazwan. The dish is characterized by its velvety texture and delicate flavors, achieved through hours of slow cooking. Goshtab is not only a culinary delight but also a symbol of Kashmiri culture and hospitality, often prepared for special occasions and celebrations.
The origins of Goshtaba are deeply rooted in the culinary traditions of Kashmir, which have been influenced by Central Asian, Persian, and Mughal cuisines. The dish is believed to have been introduced to the region during the reign of the Mughal emperors, who brought with them a rich tradition of meat-based dishes. Over time, Goshtaba evolved into a distinct Kashmiri delicacy, reflecting the region's unique blend of spices and cooking techniques.
Goshtab is made from finely minced mutton, which is pounded to achieve a smooth, paste-like consistency. The meat is then shaped into large, round meatballs and cooked in a flavorful yogurt-based gravy. The gravy is enriched with a blend of aromatic spices, including fennel, cardamom, cloves, and ginger powder, which lend the dish its distinctive flavor. The cooking process is slow and meticulous, ensuring that the meatballs remain tender and the gravy attains a creamy texture.
The dish is traditionally prepared by wazas (master chefs) in Kashmir, who are experts in the art of wazwan, a multi-course Kashmiri feast. The preparation of Goshtab requires skill and patience, as the meat must be pounded for hours to achieve the desired consistency.
Trivandrum Boli

Trivandrum Boli or Thiruvananthapuram Boli(/ˈtɹɪvəndrəm ˈboʊli/ Malayalam pronunciation: [t̪iruʋɐnɐn̪d̪ɾɯm ˈboːɭi]) is a traditional sweet delicacy from Trivandrum, the capital city of Kerala, India. It holds a prominent place in the local culinary tradition and is celebrated for its rich flavor, soft texture, and cultural significance. Historically, it was a popular dish in royal kitchens and became a staple at festivals and religious celebrations.
The dish is typically prepared with refined flour, chana dal, jaggery, cardamom, and ghee. These ingredients are used to create a sweet and aromatic filling wrapped in a soft dough, which is then cooked to a golden hue. Trivandrum Boli is traditionally paired with payasam, a sweet porridge made of rice or vermicelli, and is often served during significant cultural and religious festivals like Onam and Vishu.
Neyy Boli is a variation of the traditional Trivandrum Boli, is made by filling soft, doughy bread with a mixture of jaggery and grated coconut, similar to the classic version. The distinguishing feature of Neyy Boli is the generous use of ghee, which is drizzled over the bolis, adding a rich, aromatic flavor and smooth texture. The ghee enhances the sweetness of the jaggery filling and gives the bolis a more indulgent and melt-in-the-mouth quality. Trivandrum Neyy Boli widely enjoyed for its unique combination of flavors and textures.
Today, Trivandrum Boli is widely available in local sweet shops, bakeries, and temple festivals, holding a special place in Trivandrum's culinary heritage. It remains a popular treat that captures the essence of Trivandrum’s royal and religious food culture.
Sweet Home

Sweet Home (Hangul: 스위트홈; RR: Seuwiteuhom) adolah seri televisi Korea Salatan nan hadir dalam genre drama, horor, jo thriller. Drama iko dibintangi jo Song Kang, Lee Jin-wook, jo Lee Si-young. Alur carito dari serial iko barasal dari carito Webtoon jo judul nan samo, karyo Kim Carnby jo Hwang Young-Chan. Sweet Home ditayangan pado 18 Desember 2020 di Netflix.
Film iko diawali jo kainginan saurang laki-laki nan nio bunuh diri. Laki-laki tasabuik adolah Cha Hyun Su. Cha Hyun Su nio bunuh diri dek karano inyo kahilangan kaluargo dek karano kacalakaan oto. Inyo manjadi anak SMA manyandiri jo pindah ka tampek tingga baru, yaitu apartemen Green Home.
Salamo di apartemen tasabuik, Cha Hyun Su indak mamparhatian iduiknyo. Inyo hanyo main game sarato makan mie instan. Namun babarapo hari satalah inyo pindah ka apartemen tasabuik, muncul hal aneh di sinan. Hal aneh tasabuik adolah munculnyo monster nan mangancam nyawo manusia.
Gejalo sasaurang manjadi monster adolah mulai dari mimisan nan parah, parilaku di luar kandali, halusinasi hypnagogia, hilang kasadaran, warno bola mato nan barubah jadi itam, hingga inyo jadi monster jo mangancam iduik manusia.
Film iko manyoroti labiah ka panghuni Green Home. Cha Hyun Su nan awalnyo nio bunuh diri, karano kondisi iko inyo malah nio batahan iduik. Inyo akhirnyo bagabuang jo panghuni Green Home lainnyo untuak basamo-samo barusaha batahan manghadapi situasi tasabuik. Inyo pun batekad untuak manyalamtkan panghuni lain dari sarangan monster itu.
Serial Sweet Home diparankan oleh aktor barikut:
Lee Eung-bok nan manyutradarai film iko barusaho untuak manampilkan hasil nan paliang ancak. Lee adolah sutrada nan alah banyak manghadirkan serial televisi. Babarapo di antaranyo adolah "Descendants of The Sun", "Guardian: The Lonely and Great God", jo "Mr. Sunshine". Dirinyo mangaku bahwa inyo hampia manjadi monster saaik mambuek drama iko.
Hal iko karano monster nan ado di dalam Webtoon sulit untuak direalisasikan. Lee barusaho untuak mangadaptasi 90 persen nan ado di Webtoon ka film. Monster-monster tasabuik sangat sulik untuak dibuek. Monster nan paliang sulit adolah monster otot. Hal iko karano monster tasabuik mamiliki ukuran nan labiah gadang dari ukuran manusio. Sahinggo Lee manciptakan monster tasabauik malalui komputer. Tapi untuak monster nan lain, digerakan malalui koreografer.
Dalam pambuatan Sweet Home, Lee dibantu joo tim efek khusus nan dipunyoi oleh Netflix. Tim tasabuik alah parnah mambuek film "The Avengers" jo "Avatar".
Gedung Robot

Gedung Robot (bahaso Thai: ตึกหุ่นยนต์) talatak di kawasan bisnis Sathorn, Bangkok, Thailand, nan manjadi kantor pusek United Overseas Bank di Bangkok. Gedung iko dirancang untuak Bank Asia dek Sumet Jumsai nan mancaminan komputerisasi parbankan; arsitekturnyo marupoan reaksi tarhadap arsitektur pascamodern jo neoklasik teknologi tinggi. Fitur bangunan, takah dindiang nan samakin ketek ka ateh, antena, jo mato, bakontribusi pado panampilan robot jo fungsinyo nan praktis. Salasai dibangun pado tahun 1986, Gedung Robot marupoan salah ciek contoh paliang baru dari arsitektur modern di Bangkok.
Arsitek Thailand, Sumet Jumsai, marancang Gedung Robot untuak Bank Asia, nan kudian diakuisisi dek United Overseas Bank pado tahun 2005. Inyo alah dimintak dek direktur Bank Asia untuak marancang sabuah bangunan nan mancaminan modernisasi jo komputerisasi parbankan. Di sisi lain, inyo mandapek inspirasi dari robot mainan anaknyo.
Sumet dengan sangajo marancang gedung tersebut untuak manentang gaya era pascamodern, tarutamo revivalisme klasik jo arsitektur teknologi tinggi takah nan ado pado Center Pompidou. Samantaro Sumet mamuji dimulainyo pascamodernisme sabagai protes tarhadap rancangan modern puritan jo cemplang, inyo manyebuiknyo "sabuah gerakan protes nan bausaho untuak manggantian tanpa maagih panggantinyo". Sumet manolak kabangkitan revivalisme klasik pado partangahan 1980-an sabagai "katarpuruakan intelektual" jo mangkritiknyo sabagai "katalog motif arsitektur tanpa makna" nan manandai revivalisme klasik di Bangkok. Inyo labiah lanjuik manolak arsitektur teknologi tinggi, "nan mambanaman diri ka dalam masin samantaro pado saik nan samo diam-diam...mancintai...artefak buekan tangan jo tanago karajo manual nan tulus", sabagai sabuah gerakan tanpa maso depan.
Gedung iko salasai dibangun pado tahun 1987 dengan biayo 10 juta dolar Amerika Serikat. Manjalang partangahan 1980-an, modernisme arsitektur alah puda di Bangkok; bangunan iko marupoan salah ciek contoh paliang baru dari gaya iko.
Gedung Robot dipilih dek Museum Seni Kontemporer, Los Angeles sabagai ciek dari 50 gedung bapangaruah abaik kini. Gedung tersebut juo mandapek panghargaan untuak Sumet dari Museum Arsitektur jo Rancangan Athenaeum Chicago, panghargaan partamo nan diagiah untuak parancang Thailand. Manuruik Stephen Sennott dalam Encyclopedia of 20th Century Architecture, gedung Robot "maningkekan pangakuan dunia tarhadap arsitektur modern Thailand".
Ekskavator

Ekskavator atau masin pangaruk adolah alaik barek nan tadiri dari batang, tungkek, karanjang dan ruang kandali dalam sabuah wahano putar dan paguno untuak panggalian (akskavasi). Ruang kandali dilotakan di ateh kareta dan dibawahnyo ado roda rantai atau roda. Ekskavator kabel paguno kerekan dan tali baja untuak bagarak. Ekskavator kabel adolah pakombangan alami dari panggaruk sekop uap dan salalu disabuik power shovel. Sadonyo gorakan dan guno dari ekskavator hidraulis manggunoan aksi caiaran hidrolik, dangan silinder hidraulik dan motor hidraulik. Basobok pangaktifan sacaro linear dek silinder hidraulis, mako mode operasinyo babedo dangan ekskavator kabel.
Museum Sastra Melaka

Museum Sastra Melaka ( Melayu: Muzium Sastera Melaka ) adolah museum nan diparuntuakan untuak mancaliak informasi-informasi tentang karya-karya sastra Malaysia. Museum iko barado di Kota Melaka, Melaka, Malaysia.
Museum iko diabangun katiko panjajahan inggirih di Malaysia. Lokasi bangunannyo barado di jalan Bukik Paul. Pado maso panjajahan Inggirih tu, museum ko dipagunoan sabagai tampek tingga dan juo sabagai panjaro tahanan. Sasudah Malaysia mardeka pado taun 1957, bangunan iko digunoan sabagai kantua dek Parusahaan Pambangunan Negeri Melaka ( Melayu: Perbadanan Kemajuan Negeri Melaka ) hinggo taun 1974 sabalum dipindahan ka Ayer Keroh sabagai lokasi nan baru untuak perusahaan tu kini ko. Bangunan nan alah ditinggan dek parusahaan tu kamudian diubah manjadi Museum Sastra Melaka nan diresmian dek kapalo mentri negara bagian Melaka nan katiko itu banamo Mohd Zin Abdul Ghani pado taun 1984. Samanjak kota Melaka ditetapkan sabagai warisan dunia dek UNESCO pado tanggal 7 Juli 2008, bangunan museum ko pun mangalami parbaikan jo pamugaran nan pangarajoannyo di mulai dari bulan Juli 2008 hinggo bulan Mei 2009. Pangarajoannyo ko maabihan piti sabanyak 1, 7 juta ringgik Malaysia. Museum iko kamudian dibukak baliak untuak masyarakaik umum pado tanggal 1 Agustus 2009.
Bangunan museum iko mampunyoi desain nan sarupo jo bantuak rumah atau tampek tingga karano dapek dicaliak di bagian mungko dari bangunan ko punyo kamiripan jo ruang tamu.
Museum iko mamamerkan materi nan bakaitan jo sijarah tatulih Melaka, tulisan-tulisan Munsyi Abdullah sarato jo carito rakyat Melayu satampek. Museum ko juo manampilkan pakambangan sastra di tanah Melaka muali dari pariode Kesultanan Malaka sampai ka pariode kini yakninyo sastra kontemporer. Bagian mungko museum manampilkan mural nan manggambarkan evolusi panulihan di negara Malaysia mulai dari panggunoan batu kapua, hinggo panganalan tulisan Arab, bakambangnyo Jawi, sampai tarakhia panggunoan alaik nan modern sarupo komputer. Sabagian nyo tadapek pulo carito kisah Hang Tuah. Museum iko juo manampilkan huruf-huruf Melayu lamo, huruf malayu partamo nan dipakai masyarakaik wakatu itu nan dikatahui berasal dari abaik ka-16. Salain tu ado pulo tentang jaso-jaso panulih Melayu, sarato jo pangaruah Islam tahadok hukum negara tasabuik. Isi panjalehan tentang barang nan apo sajo ado di situ dapek di caliak jo caro manggunoan panel grafis, ruang patunjuakan, audio visual, jo papan informasi.. Museum iko pernah mandapek protes masyarkaik karano mangasampiangan pangaruah etnis India jo Cina pado warisan sastra Malaysia.
Museum iko dibukak satiok hari mulai dari pukua 9.00 pagi sampai pukua 5.30 patang hari.
Urang Gujarati

Suku Gujarat adolah sabuah kalompok etnolinguistik Indo-Arya yang biasonyo manutuakan bahaso Gujarat, sabuah bahaso Indo-Iran. Tokoh-tokoh Gujarat takenal maliputi Mahatma Gandhi, Sardar Vallabhai Patel, Morarji Desai, Sam Bahadur, Vikram Sarabhai, Swami Dayanand Saraswati, Shyamji Krishna Varma, Muhammed Ali Jinnah, Freddie Mercury, Azim Premji, Dhirubhai Ambani, Narendra Modi jo Jamsetji Tata. Suku Gujarat paliang bapangaruah dalam bidang industri jo tokoh-tokoh pentiangny mamainkan peran manonjol dalam mangenalkan doktrin Swaraj jo kamanangan dekisif gerakan kamerdekaan India 1947 di India pado maso panjajahan Inggris.
Templat:Gujarat Templat:Kelompok sosial di Gujarat Templat:Kelompok etnis di India Templat:Kelompok etnis di Pakistan
Greater Surabaya Commuter Line

Commuter rails in Surabaya metropolitan area consists of separate commuter-type local train services operated by KAI Commuter in Surabaya, East Java, Indonesia, and its surrounding areas, such as Gresik, Mojokerto, Pasuruan, Sidoarjo and Lamongan with Commuter Line Supas (KA Komuter Supas), Commuter Line Jenggala (KA Komuter Jenggala), Commuter Line Sindro (KA Komuter Sindro), and Commuter Line Blorasura (KA Komuter Blorasura) trains, also Malang and Blitar with Commuter Line Dhoho (KA Komuter Dhoho), Commuter Line Penataran (KA Komuter Penataran), and Commuter Line Tumapel (KA Komuter Tumapel)
These trains currently use INKA-built Kereta Rel Diesel Indonesia (KRDI) diesel multiple unit (DMU) for their service.
Besides the aforementioned trains, there are a number of medium-range commuter trains services between Surabaya and several cities/regencies:
Between 2009 and 2013, KA Arek Surokerto ([id], Arek Surokerto Train) was operational, serving Surabaya Gubeng station for Mojokerto station and vice versa, and make a stop in each station. "Arek Surokerto" stands for Angkutan Rakyat Ekonomi Kecil Surabaya-Mojokerto (Small Economy People's Transport Surabaya-Mojokerto). The train was using INKA-built electro-diesel train as its rolling stock.
Ciorbă de pește

Ciorba de pește (sau Borșul de pește) este una din cele mai tipice ciorbe românești. Ingredientele, în special în ceea ce privește peștele și verdețurile, diferă de la o regiune la alta. Înăcrirea se bazează la această supă în mod normal pe borș, dar poate fi acrit și cu oțet, zeamă de lămâie sau zeamă de varză. Originar se folosește numai pește de apă dulce.
Este nevoie de: 2 litri de apă sau supă de oase/carcase de pește, borș, 1 kilogram de pește tăiat bucăți de 4-5 cm: (biban, caras, cegă, crap, guvizi, lin, nisetru, păstrăv, păstrugă, somn, șalău, știucă), zarzavat de supă, 3 linguri de orez prepreparat, verdețuri (leuștean, pătrunjel, după gust și mărar), ulei, sare, piper negru și, opțional, ardei iute.
Ceapa, zarzavatul, ardeiul și ardeiul iute (nu obligatoriu) tăiate mărunt se călesc în puțin untdelemn împreună cu orezul prepreparat și se toarnă apoi în apa clocotindă, respectiv în bulionul de pește. Ciorba se acrește și sărează după gust imediat și se adaugă roșiile tăiate bucățele. De abia acum se adaugă peștele (ca să nu se sfărâme). Ciorba se fierbe pe foc foarte mic și numai scurt timp. Se ia de pe foc și se asezonează cu verdețuri și piper. Se servește nedreasă, caldă sau rece, de obicei cu mămăligă. Supa și peștele se pot servi și separat.
Lea Ann Parsley

Lea Ann Parsley (n. 12 iunie 1968, Logan, Virginia de Vest, SUA) este o sportivă americană ce a practicat scheleton, medaliată olimpică. A participat la o ediție a Jocurilor Olimpice (2002) în care a câștigat o medalie de argint.
Lista de mai jos prezintă principalele competiții la care a participat Lea Ann Parsley de-a lungul carierei.
Parsley, Sage, Rosemary and Thyme

Parsley, Sage, Rosemary and Thyme este un album al lui Simon și Garfunkel lansat în Statele Unite pe 10 octombrie 1966. Numele său derivă din cel de-al doilea vers al primului cântec de pe album, "Scarborough Fair/Canticle", un cântec folk englez din secolul 16 al cărui text dezbate povestea unui soldat. Albumul s-a clasat pe locul 4 în topurile americane. A fost produs de Bob Johnston pentru Columbia Records.
William Saroyan

William Saroyan (n. 31 august 1908, Fresno, California, SUA – d. 18 mai 1981, Fresno, California, SUA) a fost un scriitor american de povestiri, romancier și dramaturg.
Format:PulitzerPrize DramaAuthors 1926-1950 Format:AcademyAwardBestStory 1940–1956
Štruklji

Štruklji este un preparat specific bucătăriei slovene, compus din aluat și diverse tipuri de umplutură. Preparatul vine sub formă de rulouri, care pot fi gătite la aburi, fierte sau coapte și care pot avea o gamă largă de umpluturi. Štruklji a fost rezervat în mod tradițional pentru ocazii speciale, dar acum este unul dintre cele mai caracteristice feluri de mâncare zilnice din gospodăriile din toată Slovenia. Este strâns înrudit cu Zagorski Štrukli, un tip de mâncare tradițional croat.
Se crede că prima preparare înregistrată a Štruklji a fost făcută în anul 1589, când un bucătar aflat în acel moment în Graz a scris rețeta de Štruklji gătit cu umplutură de tarhon. Štruklji a devenit în secolul al XVII-lea un preparat festiv pentru oamenii din clasa de mijloc din zona urbană și s-a răspândit în gospodăriile din zona rurală circa două secole mai târziu. A fost introdus în bucătăria de zi cu zi pe la începutul secolului al XX-lea.
Cele mai comune ingrediente ale aluatului sunt făina (de obicei de grâu sau de hrișcă), oul, uleiul, apa caldă și sarea. Acestea sunt amestecate împreună iar aluatul turnat într-un strat subțire. Umplutura poate fi fie dulce sau picantă; printre cele mai comune umpluturi se numără merele, nucile, semințele de mac, brânza de casă sau tarhonul. Umplutura aleasă este întinsă pe foaia de aluat, iar apoi aluuatul este rulat.