davidanugraha/M4-RAG huggingface dataset:
Saint Michael's line

The Saint Michael's Line, also known as the Sword of Saint Michael, is a postulated ley line connecting seven monasteries in Europe and the Holy Land, six of which are dedicated to the Archangel Michael.
Like many places dedicated to St. Michael, the aligned sites are almost all located on prominent hilltops or other hard to reach places, and include Skellig Michael, St Michael's Mount, Mont Saint-Michel, the Sacra di San Michele, San Michele Arcangelo, the Sanctuary of Monte Sant'Angelo, the Panormitis Monastery of the Archangel Michael, and Stella Maris Monastery. Although the latter is not explicitly dedicated to St Michael, the mountain on which it sits, Mount Carmel, is associated with the archangel by the biblical story of Elijah and the prophets of Baal (1 Kings 18). A Ukrainian folk legend says that St. Michael gave thunder to the Prophet Elijah on the top of Mount Carmel, so that he could fight the prophets of Baal.
Some of these locations may have had a prior connection to pagan sites of worship. There are claims that the line perfectly aligns with the sunset on the day of the Northern Hemisphere’s Summer Solstice. Like Mont Saint-Michel, Sacra di San Michele and the Sanctuary of Monte Sant'Angelo are reported to have been constructed at the behest of St. Michael himself.
According to legend, the Sacred Line of Saint Michael represents the blow the Saint inflicted upon the Devil when he cast him into Hell, as per the story of the Fall of Satan.
As with other ley lines, no scientific evidence indicates that the alignment was planned and meaningful, making the claim pseudoscientific, but commonly reported at these sites. Physicist Luca Amendola noted that the deviation of these sites from the loxodrome that allegedly connects them ranges between 14 km and 42 km.
The term St Michael's Line is also used to refer to a similar alignment of hilltop sites connecting significant Pre-Christian and Christian sites following a line across England that is drawn from two parallel lines – the Mary and Michael lines. The route starts at St Michael's Mount on the southwest coast and travels east-by-northeast to St Mary's on the opposite coast; Cornwall to Norfolk. Sites along the way include the Boscawen-Un stone circle and the holy well at St Neot.
This shorter alignment was first postulated in 1969 by John Mitchell and subsequently claimed to be supported by dowsing. Sites linked to the archangel within southwest England, include St Michael's Mount, St Michael's Church (Brentor), Creech St Michael, Burrow Mump (also known as St Michael's Borough) and Glastonbury Tor.
Nitria (monastic site)

Nitria (also called the Mountain of Nitria or Petoou Mpihosm in Greek and Latin sources) is one of the earliest Christian monastic sites in Egypt and is located in the Nitrian Desert. It was the first of the three major centers of Christian monastic activity in the Lower Egypt, the other two being Kellia and Scetis.
Nitria was founded in c. 325-330 by Amoun of Nitria and quickly attracted thousands of monks through the remainder of the 4th century. By 390, it had evolved from a loose collection of solitary monks to an organized settlement of multiple cenobitic monasteries, and included bankers, merchants, and sellers. Jerome, who visited Nitria in 386, said that it had over five-thousand monks. Palladius of Galatia, who lived there in 390, gave a similar estimate in his Lausaic History.
Christian pilgrims from the nearby city of Alexandria visited Nitria in large numbers, the monks servicing their needs. Other monks sought more remote areas, away from tourists and merchants, and established a monastic center in Kellia c. 338.
The monastic population in Nitria declined during the fifth and sixth centuries, and the site was abandoned sometime in the middle of the seventh century. Nitria should not be confused with the monasteries at Wadi El Natrun (formally known as Scetis), which are still in existence.
Nitria was named after a nearby town which took its name from the natural deposits of natron, a salt used by the Ancient Egyptians in the embalming of mummies. The English and German word "natron" was first a French cognate which has its origin from the Spanish "natrón" through Latin "natrium" and Greek "nitron" (νίτρον). This root derives from the Ancient Egyptian word "nṯrj". Natron refers to Wadi El Natrun (English: Natron Valley) in Egypt, where natron salt was mined by the ancient Copts and Egyptians. Natron was also used for washing garments. This led to the symbolism that Nitria is where men's sins were washed away.
Although Nitria is often called the Mountain of Nitria, there is little geographical elevation difference between Nitria and the surrounding region. It was likely called this referring to Matthew 5:14 where Jesus describes his followers as being a "city on a hill".
The ancient site of Nitria was located by the archaeologist Hugh Evelyn-White (1884-1924) sometime between 1917 and 1922. It is located approximately 13.7 Kilometers southwest of Damanhur by the village of Al Barnuji, 19.3 Kilometers from Kellia, and about 50 Kilometers south of Alexandria. The coordinates of Nitria are 30.928651°N, 30.385628°E. Nitria is not as far in the desert at Scetis, and according to Historia Monachorum in Aegypto, it takes 24 hours to walk from Nitria to Scetis.
Partial list of monks who inhabited Nitria.
30°55′43″N 30°23′08″E﻿ / ﻿30.928651°N 30.385628°E﻿ / 30.928651; 30.385628
Little Skellig

Little Skellig (Irish: Sceilig Bheag) is a small, steep rocky island in the Atlantic Ocean, 11 km off the Iveragh Peninsula of County Kerry, Ireland. It is one of the two Skellig Islands, together with the larger Skellig Michael. Little Skellig is a nature reserve and bird colony. Landing on Little Skellig is not allowed.
Little Skellig is the smaller of the two Skellig Islands, the other being Skellig Michael, 1 km to the south-west. The islands rose c. 374–360 million years ago during a period of mountain formation, along with the MacGillycuddy's Reeks mountain range. Later, they were separated from the mainland by rising water levels.
The island has a large bird population, including a colony of northern gannets which is the largest in Ireland, and one of the largest in the world. The island, together with Skellig Michael, is part of a 364 ha Important Bird Area established by BirdWatch Ireland in 2000. BirdWatch Ireland has designated Little Skellig as a nature preserve. It houses over 35,000 breeding pairs of gannets.
Laburnum

Ang mga Laburnum ay mga palumpong o maliliit na punong kamag-anak ng mga bean [Ingles], katulad ng patol, patani, sitaw at bataw. Pinararami at inaalagan ang mga ito bilang mga palamuting mga halaman.
Mayroon silang mga makikintab na mga dahon at maramihang mga kumpol ng mga kulay-dilaw na mga bulaklak. Nakalalason ang halamang ito, partikular na ang mga buto, kapag kinain ng tao, bagaman walang epekto sa mga hayop. Matigas ang kahoy ng mga Laburnum na ginagamit sa paggawa ng mga kabinet at mga instrumentong pangtugtugin.
Ang lathalaing ito ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Nilaga

Ang nilaga ay isang lutuing Pilipino. Ang kasingkahulugan ng salitang nilaga ay pinakuluan. Sa paggawa ng nilaga, ang karne at mga gulay ay inilalagay sa kumukulong tubig at niluluto sa mahinang apoy. Walang lasa kadalasan ang sabaw maliban sa katas ng mga sangkap nito. Tinatawag din itong kosido (Kastila: cocido) sapagkat isa itong uri ng pagkaing namana ng mga Pilipino mula sa mga Kastila. Ngunit kaiba sa kosido, ang nilaga ng mga Pilipino ay walang pamamaraang paggigisa.
Ito ay may iba't ibang uri ayon sa sahog na inilalagay dito. Maaaring ito ay:
Ang lathalaing ito na tungkol sa Pilipinas ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Petsay

Ang petsay o pechay ay ang tinatawag na Chinese cabbage sa Ingles na nangangahulugan "repolyong Intsik", na may madidilim na luntiang dahon at mga malalapad na mapuputing tangkay. Karaniwang namumunga ito ng mga dilaw na bulaklak. Tinatawag din itong bok tsoy.
Ang lathalaing ito na tungkol sa Gulay ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Tala ng mga apelyidong Koreano

Ito ang tala ng mga apelyidong Koreano, sa pagkakasunod-sunod batay sa Hangul. Paalala: (T) para sa Timog Korea, (H) para sa Hilagang Korea.
Ang pinaka-pangkaraniwang apelyidong Koreano (partikular sa Timog Korea) ay Kim, kasunod ng Lee at Park. Ang tatlong apelyidong iyon ginagamit ng halos kalahati ng populasyong etnikong Koreano. Higit na kaunti sa 300 (halos 280) apelyidong Koreano ay kasalukuyang ginagamit. Ganoon pa man, nahahati ang bawat apelyido sa iisa o higot pang mga angkan (bon-gwan) at upang matukoy ang apelyido ng isang tao, kinakailangan pagkaka-kilanlan ng angkan (clan) ng taong iyon.
Ang mga kawing na nasa baba nito ay nasa Koreano.
Labanos

Ang labanos o rabanos (Ingles: radish, icicle o white radish; Kastila: rabanos) ay isang uri ng maliit na halamang gulay na may matigas at malutong na ugat.
Ang lathalaing ito na tungkol sa Gulay ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
I, Frankenstein

Ang I, Frankenstein ay isang Amerikanong-Australyanong pelikulang katatakutang aksyon ipinalabas noong 2014.
Binabalaan ni Adan ang natitirang gargoyles ng plano ni Naberius, na sumang-ayon na ibigay sa kanila ang journal kung makuha nila siya at si Terra sa kaligtasan. Sumang-ayon si Leonore, ngunit ipinadala niya si Gideon upang patayin siya at makuha ang journal. Pagkatapos ng marahas na paglaban, pinilit si Adan na "umakyat" kay Gideon at pagkatapos ay nagpasiya na sunugin ang journal ni Frankenstein at sirain ang mga lihim nito bago dumating ang mga gargoyle sa kanya. Inalis ni Adam ang mga ito, pinamunuan sila sa Wessex Institute kung saan sila sumali sa labanan sa mga demonyo ni Naberius, bumaba ang Dekar nang maaga sa labanan. Habang lumalaban ang labanan, si Adam ay nagpupunta sa Institute upang iligtas si Terra, na inagaw ni Naberius upang ilagay ang susunod na yugto ng kanyang plano sa proseso pagkatapos niyang papatayin si Avery. Kinukuha ni Naberius ang kanyang tunay na uri ng demonyo at pinapagana ang makina. Naberius overpowers Adan at sinusubukan upang magkaroon ng isa sa mga demonyo ariin sa kanya, ngunit Adam nagpapatunay immune bilang siya ay lumago ang kanyang sariling kaluluwa. Tulad ng pagtatangka ng mga gargoyle na pigilin ang mga reanimated body, si Adan ay inilarawan ang simbolo ng Order of Gargoyle sa Naberius, nagpapabanal sa kanyang katawan at lubos na nilipol ito, pababa sa Naberius kasama ang lahat ng iba pang mga demonyo sa kanyang hukbo, at pinabagsak ang buong gusali.
Kinikilala ang katapangan ni Adan, iniligtas ni Leonore siya at si Terra at pinatawad si Adan dahil sa kamatayan ni Gideon. Kinukuha ni Adam ang kanyang mga sandata. Pagkatapos ng paghingi ng paalam sa Terra, humiwalay si Adam upang magsimula ng isang walang kamatayang pakikipagsapalaran upang maprotektahan ang mga tao sa mundo at mangangaso ng mga demonyo para sa mga walang pag-iimbot na dahilan, ang saloobin na nakamit niya sa kanyang kaluluwa sa una. Sa paggawa nito, tinatanggap niya ang kanyang tungkulin at ang kanyang tunay na pangalan ng "Frankenstein".
Ito ay inihayag noong 7 Oktubre 2011 na ang Aaron Eckhart ay maglalaro ng lead role. Inilarawan ni Eckhart ang kanyang karakter kaya: "Si Frankenstein ay isang matalinong lalaki at lalaki, at ganoon na siya ay inilalarawan sa pelikulang ito, tiyak." Noong Nobyembre 2011, ang Yvonne Strahovski ay pinalayas bilang babaeng nangunguna, isang siyentipiko na nagtatrabaho upang muling buhayin ang mga patay, samantalang si Miranda Otto ay inihagis bilang reyna ng mga gargoyle. Ang Bill Nighy ay gumaganap ng kontrabida ng pelikula, na inilarawan niya bilang isang "Nasty piraso ng trabaho; isa sa mga anghel ay nagmula sa Satanas." Si Eckhart at Otto ay bihasa sa loob ng tatlong buwan sa mga eksperto sa militar sining Ron Balicki at Diana Lee Inosanto sa martial art ng Kali para sa kanilang mga eksena sa paglaban.
Ang I, Frankenstein ay ipinalbas sa DVD at Blu-ray noong 13 Mayo 2014.
Padron:Frankenstein
Tom yam

Ang tom yam o tom yum (Thai: ต้มยำ, RTGS : tom yam [tôm jām] ( pakinggan)) ay isang pamilya ng mainit at maaasim na sabaw Taylandes. Binubuo ang pangalang "tom yam" ng dalawang salitang Taylandes. Tumutukoy ang tom sa pagpapakulo, habang 'halo-halo' ang kahulugan ng yam.
Nag-iiba ang sabaw ayon sa uri pero kadalasan gawa ito sa tubig, gata, sabaw ng manok o iba pang uri ng sabaw.
Hinihiwa, dinidikdik at sinisimer samu't saring masamyong sangkap upang mailabas ang mga lasa nito. Kabilang ang mga sariwang sangkap tulad ng tanglad, dahon ng kabuyaw, galangal, sili, lasuna, at bawang. Para sa mga sabaw sa hipon, maaari ring isimer ang mga balat at ulo ng hipon, upang makuha ang lasa ng mga ito. Dahil hindi pwedeng kainin ang ganitong mga sangkap, tinatanggal ang mga ito matapos makuha ang kani-kanilang mga lasa. Subalit maaari rin namang iwanan ang mga ito sa sabaw, bilang pampaganda sa presentasyon.
Maaari ring gamitin ang komersiyal na masang tom yam. Nabubuo ito sa pagdudurog ng mga yerba at paggigisa sa mantika, tapos idinaragdag ang panimpla at mga pampreserba. Nilalagay ang masa sa bote o balutan at ibinebenta sa buong mundo.
Tapos idinaragdag ang mga gulay, gaya ng sibuyas at kamatis. Sa mga makabagong bersiyon, maaaring may kabute rin sa sabaw—karaniwan kabuteng dayami (volvariella volvacea) o kabuteng talaba (pleurotus ostreatus).
Susunod, idinaragdag ang karne, karaniwan isda, hipon, halu-halong lamang-dagat, baboy, o manok.
Kapag luto na ang karne, idinaragdag na ang mga pampalasa na nagwawalang-lasa sa init, tulad ng patis at katas ng dayap. Sa karamihan ng mga baryante, idinaragdag din ang nam phrik phao (Thai: น้ำพริกเผา), isang masa na gawa sa hipon, sili, lasuna, at bawang. Nagbibigay ito ng matamis, maalat, at maanghang na mga lasa.
Subalit maaari ring gamitin ang mga iba pang sangkap, depende sa baryante ng tom yam, gaya ng ebaporada.
Nilalagyan ang ibabaw ng sabaw ng hustong dami ng kahihiwang dahon ng kulantro, at maaaring isabay sa kanin.
Nilaga

Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.
Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves. The broth is also commonly enriched with bouillon cubes. Various vegetables are then added with the dish. The most basic vegetables used are pechay (or cabbage) and potatoes. Other vegetables that can be used include carrots, saba bananas, calabaza, string beans, tomatoes, celery, broccoli, cauliflower, chayote, corn on the cob, baby corn, bell peppers, and sweet potatoes, among others.
Nilaga can be eaten on its own, but it is typically eaten with white rice. It is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side, which can be added to taste.
Chicken or seafood versions of the dish are usually called tinola. Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi. Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork. The other dishes have a stock base, made by using bone marrow and collagen-rich cuts of beef and pork (like beef shank and ham hocks).
"Nilaga" (which means "boiled" in Tagalog) is also used for other unrelated dishes like boiled peanuts, corn on the cob, or saba bananas.
Tokwa't baboy

Tokwa't baboy (Tagalog for "tofu and pork") is a typical Philippine appetizer. It consists of pork ears, pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers. It is usually served as pulutan ("snack", lit. tran: "finger food"), as a meal served with rice or as a side dish to rice porridge. Tokwa is the Lan-nang word for firm beancurd, while baboy is the Tagalog word for pork; 't is the contracted form of at, which means "and".
The original dish (without the tofu) is known as kulao or kilawin na tainga ng baboy among the Caviteño Tagalogs. It is a type of kinilaw. For this reason, tokwa't baboy is sometimes referred to as kilawing tokwa't baboy.
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Ham hock

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. It can also be added to savoury pies. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans.
Ham hocks are essential ingredients for the distinct flavor in soul food and other forms of American Southern country cooking. In the Appalachian Mountains, it is common to add ham hocks along with chopped onion and spices to pots of pinto beans to make the meal more hearty. In the Mid-Atlantic States, in rural regions settled by the Pennsylvania Dutch, hocks are a commonly used ingredient for making a kind of meat loaf called scrapple. Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. The dish is very popular in Poland, using this cut. The dish is also popular in the Czech Republic, where it is most popular in Ostrava, close to the Polish border. It is the most popular dish in Polish-Czech Silesia, where it is served in a soup made from sauerkraut called Golonka (Czech: Vepřové koleno). Ham hocks are also popular when boiled with escarole, more commonly called endives, in Italian-American cuisine. Fläsklägg med rotmos is a Swedish dish consisting of cured ham hocks and a mash of rutabaga and potatoes, served with sweet mustard. In Canada, and particularly Montreal, ham hocks are referred to as "pigs' knuckles" and are served in bistros and taverns with baked beans. In northern Italy ham hocks are referred to as stinco, and is often served roast whole with sauerkraut. In the UK ham hocks are used to make soup.
Choy sum

Choy sum (also spelled choi sum, choi sam in Cantonese; cai xin, caixin in Standard Mandarin) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, Brassicaceae (Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis). Choy sum is a transliteration of the Cantonese name (Chinese: 菜心), which can be literally translated as "heart of the vegetable". Choy sum is also called yu choy (you cai in Standard Mandarin; Chinese: 油菜). It is also known as Chinese flowering cabbage.
Choy sum is a green leafy vegetable similar to gai lan, and can be characterized by the distinct yellow flowers which it bears. Each flower has four yellow, oval to round petals with six stamens on fleshy, erect stems which are 0.5 to 1 centimetre (1⁄4 to 1⁄2 inch) in diameter and 15 to 20 cm (6 to 8 in) tall with light to dark green, and are oval (becomes acuminate shaped, or basal-shaped near the flowering stage) with slightly serrated margins leaves, which never forms compact heads like the cabbage. Fruits can develop out of cross-pollination or self-pollination, and are silique structured, that open at maturity through dehiscence or drying to bare open to brown or black seeds that are small and round in shape. A single pod can bear 4 to 46 seeds.
The height of the plant varies greatly, ranging from 10 to 40 cm (4 to 16 in) depending on the growing conditions and the variety. Flowering usually appears when there are about 7 to 8 leaves on the plant or about 20 cm (8 in) tall. The bulk of the root system is found within a depth of 12 cm (4+1⁄2 in) and is confined to a radius of 12 cm (4+1⁄2 in).
The whole plant is overall an annual, herbaceous plant, rarely perennial, rarely growing into subshrubs. The whole plant consists of a simple or branched (when it is near the flowering stage), leafy structure. It grows best in soil with a minimum pH level of 5.6, maximum pH level of 7.5.
Choy sum is highly valued as a vegetable in China and Japan. It is commonly consumed in soup, blanched, or stir-fried.
Navy bean

The navy bean, haricot bean, Jigna bean, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans, various soups such as Senate bean soup, and bean pies.
The plants that produce navy beans may be either of the bush type or vining type, depending on the cultivar.
The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s.
In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans. Kingaroy is known as the Baked Bean Capital of Australia. Another popular name for the bean during this time was "the Yankee bean".
Navy bean cultivars include:
White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known. It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes.
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. This might be at least partly explained by the high saponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth. Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties.
Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting. Seeds stored under good conditions can be stored almost indefinitely before cooking. Beans that are discolored from the pure white color should be avoided, as they may have been poorly handled while they dried.
Zuppa toscana

Zuppa toscana (lit. 'Tuscan soup'), also known in Italy as minestra di pane (lit. 'bread soup'), is a soup from the region of Tuscany, northern Italy. While there are many variations, its most common ingredients are cannellini beans, potatoes, and kale.
According to the older generation, minestra di pane (zuppa toscana's ancestor) was originally created as a way to use up leftover stale bread. For the poor, it was a waste to throw this bread away; instead they made a watery soup out of it. Minestra di pane has been part of Italian culture for a long time—so long, in fact, that there are legends about Leonardo da Vinci eating it himself. This soup has become part of Tuscan identity.
The American restaurant chain Olive Garden offers a very different soup under the name zuppa toscana. Rather than being based on beans, it is made with Italian sausage, red pepper, onion, bacon, garlic, chicken broth, cream, potatoes, and kale.
Galbi-tang

Galbi-tang (Korean: 갈비탕) or short rib soup is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or "galbi",also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk. Hence, the Korean name literally means "short ribs soup" and is also called garitang, or galitang. The clear and hearty soup is made by slowly simmering galbi in water for a long time and is eaten as a meal. It is similar to seolleongtang, a soup made from the bones of ox legs.
Historical records on galbitang are found in records on table setting for Korean royal court banquets held in the 1890s. However, galbi was assumed to have been eaten since the end of the Goryeo Dynasty (918 – 1392).
Galbitang has been a representative dish served at wedding receptions.
About five hours are needed to cook the whole dish. Slits are made in the top of the inner bones with a sharp knife before the ribs are cut to make the flesh separate easily from the prepared beef rib. The ribs are chopped into pieces of 5–6 cm in length, and a whole radish is inserted into a pot with water over a high heat at first. As time goes by, the heat is lowered to a medium temperature. Once the beef becomes soft after being simmered for about four to five hours, the radish is taken out of the pot. It is flatly sliced into a 3 cm length. The ribs are also taken out of the pot and seasoned with minced scallions, garlic, and pepper powder, sesame oil, a mixture of sesame and salt, and soy sauce. As the soup is chilled, fat floating on the surface is removed. The seasoned ribs and sliced radish are again put into the pot and are simmered one more time.
Muyil

Muyil (también se le conoce por Chunyaxché) es el nombre de un yacimiento arqueológico maya ubicado en el estado de Quintana Roo, en la península de Yucatán, México, cerca del sitio de Tulum y dentro de la reserva de la biosfera de Sian Ka'an en el municipio de Felipe Carrillo Puerto.​
Muyil fue un sitio habitado durante el periodo clásico mesoamericano por los mayas, posiblemente los itzaes, cuando este pueblo emigró del Petén guatemalteco hacia el norte, hacia el siglo IV d. C. Se han encontrado artefactos y piezas de cerámica que han sido datados en fechas tan remotas como el año 350 a. C. y aparentemente se mantuvo habitado hasta los años de 1200-1500, poco antes o hasta la llegada de los conquistadores españoles.
Las ruinas de Muyil son un ejemplo de la arquitectura del Petén con cierta semejanza arquitectónica con los vestigios de Tikal en Guatemala. Su emplazamiento lacustre —propiamente en la laguna de Sian Ka'an— le daba al lugar una posición estratégica en la ruta comercial de los mayas a lo largo de la costa y a través de una red de canales de esta región, que es hoy parte de la zona turística del Caribe mexicano. Entre los bienes intercambiados a lo largo de esta ruta estaban el jade, la obsidiana, el chocolate, la miel de abeja, las plumas y desde luego la sal.
Se estima que una de las principales ciudades servidas por este comercio y que posiblemente controlaba regionalmente el tránsito comercial era Cobá (a unos 40 km al noroeste) con la cual Muyil sostuvo nexos importantes.​
Chakalal

Chakalal es un pequeño sitio arqueológico de ruinas mayas ubicado en la costa del caribe al noreste de la Península de Yucatán en el estado de Quintana Roo, México, el cual consta de un adoratorio principal frente a una pequeña caleta que da acceso al mar.​​
El antiguo pueblo de pescadores (caleta) Chakalal está ubicado en una pequeña bahía del Mar Caribe frente a la isla de Cozumel, a unos 25 kilómetros (distancia en automóvil) al sur de Playa del Carmen o a unos 10 kilómetros al norte de las ruinas mayas de Xel Há . El CF307 pasa Chakalal a unos 500 metros. El conocido sitio maya de Tulum se encuentra a unos 50 kilómetros al suroeste.
Esta pequeña ruina en realidad consiste solo a un nivel del suelo: i. h no elevado por una base piramidal - edificio de estilo Puuc temprano que podría haber sido tanto templo como un 'palacio' arquitectónicamente. La parte inferior del edificio está recubierta con capas de yeso de cal tanto por dentro como por fuera, está completamente sin decorar. La parte superior sobresale ligeramente hacia el exterior y está delimitada por dos cornisas horizontales. El edificio tiene una sola habitación casi sin ventanas cubierta con una bóveda en voladizo, la cual -como en casi todas las edificaciones de las culturas mesoamericanas- se ilumina y ventila exclusivamente a través de la puerta. En el interior del edificio quedan escasos restos de pinturas de colores, lo que sería bastante inusual para un edificio palaciego, pero no se puede descartar por completo (cf. Chacmultún).
La construcción esta casi a nivel del suelo y el diseño exterior del edificio esta completamente sin adornos. Tiene una datación temprana (alrededor de 500 norte. a. C.) probablemente, lo que lo convierte en uno de los edificios de estilo Puuc más antiguos que se conservan. Las pinturas del interior del edificio pueden haber sido añadidos posteriores.
El Rey (sitio arqueológico)

El Rey es un yacimiento arqueológico de la cultura maya precolombina, localizado en el sureste de México, en el territorio que hoy ocupa el estado de Quintana Roo, precisamente en el centro turístico de Cancún.
El sitio de El Rey está localizado en la costa mexicana del mar Caribe, en el municipio de Benito Juárez, ciudad de Cancún, en el kilómetro 18 del bulevar Kukulcán, en la zona hotelera de la isla de Cancún. La isla está situada en las afueras del centro de la ciudad y está conectada por dos puentes con el continente.
No se conoce el nombre original en lengua maya. El nombre El Rey viene de una escultura que pareció como un monarca, la cabeza de la cual se conserva en el Museo Arqueológico de Cancún.
El sitio alcanzó su apogeo habitacional probablemente en el periodo clásico temprano (250–600 d. C.). Los primeros pobladores construyeron casas encima de plataformas, aunque los materiales orgánicos utilizados no han sido preservados a lo largo de los siglos.
Entre los años 200 y 1200 d. C. los habitantes del sitio trabajaron como pescadores y en la extracción de sal. Estos productos eran comercializados en otras ciudades tierra adentro, se usaban para pagar tributos a los centros poderosos de la región y desde luego para su propia alimentación.
En una época tardía el yacimiento ganó importancia porque llegaron inmigrantes del interior de la península de Yucatán, aproximadamente en el periodo de 1300 - 1550 d. C. Las estructuras que se puede ver actualmente provienen de esos tiempos y corresponden a los habitantes que se dedicaron a las actividades comerciales marítimas.
Dentro de la red comercial costera El Rey fue uno de los puertos en la costa del Caribe. Otros puertos importantes en el sur fueron Xcaret, Xel Ha, Tulum, Tankah (localizado a cuatro kilómetros de Tulum)​ y Muyil.
Después de la llegada de los españoles en el siglo XVI, el sitio fue abandonado por los mayas.
El Rey es el más importante sitio arqueológico de la isla de Cancún y está formado de 47 estructuras que tuvieron funciones religiosas y profanas.​ Se han encontrado restos de pintura mural y dibujos asociados a los rituales mayas del período postclásico.
Más adelante, las intervenciones arqueológicas efectuadas en los años setenta y ochenta del siglo XX, hicieron posible que hoy en día puedan visitarse las estructuras alineadas a lo largo de la calzada principal y sus dos pequeñas plazas.
El edificio más importante es el número 2, que consta de un basamento piramidal con un templo, en el que se advierten al menos dos etapas constructivas. Durante las excavaciones efectuadas en el año 1975, en este edificio se encontró el entierro de una persona de alto rango, conteniendo un hacha de cobre, un brazalete y ornamentos de concha y hueso.
Miss Earth México 2015

Miss Earth México 2015 fue la 9.ª edición del certamen Miss Earth México la cual se realizó en la Hacienda Doña Isabel del Hotel Bahía Príncipe Riviera Maya Resorts de la ciudad de Tulum, Quintana Roo el sábado 19 de septiembre de 2015. Treinta y dos candidatas de toda la República Mexicana compitieron por el título nacional, el cual fue ganado por Gladys Flores​ de Puebla quien compitió en Miss Tierra 2015 en Austria. Flores fue coronada por la Miss Earth México saliente Yareli Carrillo y Jamie Herrell Miss Tierra 2014 de Filipinas, convirtiéndose en la primera poblana en ir a Miss Tierra.
Posteriormente la organización nacional hizo designaciones hacía los concursos de los cuales era miembro: El día 9 de octubre se hizo oficial la designación de Laura Mojica de Oaxaca rumbo a Miss Hertage Global 2015 en Sudáfrica, sin embargo no se concretó su participación.​ El día 3 de febrero se hizo oficial la designación de Mónica Hernández de Yucatán rumbo a Miss Eco Universe 2016 en Egipto logrando colocarse dentro del Top 8. El día 20 de mayo de 2016 se hizo oficial la designación de Lucía Rivera de Tamaulipas rumbo a Miss Turismo Universal 2016 en Puerto Rico, sin embargo el certamen no se realizó.​ En junio de 2016 se hizo oficial la designación de Rosaura Rios de Sinaloa rumbo a Miss Bikini Universe 2016en China, sin embargo no se concretó su participación. El día 25 de junio de 2016 se hizo oficial la designación de Martha Briano de Veracruz rumbo a Miss Intercontinental 2016 en Srilanka.​ El día 15 de julio de 2016 se hizo oficial la designación de Daniela Ramírez de Colima rumbo a Miss United Countries 2016en Filipinas, sin embargo no se concretó su participación.​ El 9 de junio de 2017 se hizo oficial la designación de Deborah Ozuna de Chiapas rumbo a Miss Freedom of the World 2017 en Kosovo, sin embargo no se concretó su participación.​ El día 18 de enero de 2023 se hizo oficial la designación de Martha Briano rumbo a Universal Woman 2023 en Dubai logrando colocarse dentro del Top 10.​
Días antes de la final nacional, se llevó a cabo la competencia semifinal, en donde las participantes desfilaron en traje de bajo y vestido de noche, en el cual fueron calificadas para seleccionar al grupo de 16 semifinalistas, así mismo se entregaron algunos reconocimientos especiales, incluyendo los desfiles de trajes típicos.
La gala final fue transmitida en vivo vía satélite a través del canal 52 MX para todo México desde la Hacienda Doña Isabel del Hotel Bahía Príncipe Riviera Maya Resorts de la ciudad de Tulum, Quintana Roo el sábado 19 de septiembre de 2015. La conducción del evento estuvo a cargo de Anette Cuburu y Patricio Cabezut.
El grupo de 16 semifinalistas se dio a conocer durante la competencia final: todas ellas seleccionadas por un jurado preliminar, donde eligieron a las concursantes que más destacaron en las tres áreas de competencia durante la etapa preliminar.
Ellos fueron los mismos jueces en la competencia semifinal y en la competencia final.
Queso tulum

El queso tulum (turco: tulum peyniri) es un queso tradicional turco de leche de cabra, madurado en una cubierta de piel de cabra, llamado Tulum en turco. Debido a su sabor único, se prefiere como meze de rakı en Turquía.​
El queso tulum se diferencia en Turquía por su localidad. El queso originario de distintas partes del país, difiere en sabor debido a la variedad en las técnicas de producción. Los quesos tulum más notables son:​
Habitas

Habitas (stylized all caps HABITAS) is a hospitality management group. It operates hotels with its flagship location in Tulum, Mexico. In addition to its flagship hotel in Tulum, it is building other hotel properties throughout Mexico and Namibia.
Habitas was founded in 2014 by Oliver Ripley, Kfir Levy and Eduardo Castillo. The idea of the company was to produce events that brought people together and share interests such as music, food, and art. Its first event was a 24-hour gathering for 150 people on a private ranch near Los Angeles, California. Habitas produced additional retreats for people in Nevada, Tulum, Ibiza, and California. The success of the events led to the idea of building a hotel based on the same retreat concept.
The first hotel was launched in 2016 in Tulum, Mexico. It was originally a popup hotel which was relocated to a permanent location in 2017. The hotel is located on beachfront property and contains 35 rooms. The only permanent structure is a community pavilion with everything on the property built and sourced locally.
Tulum Municipality

Tulum Municipality (Spanish: Municipio de Tulum, [muniˈsipjo ðe tuˈlum]) is one of the eleven municipalities that make up the Mexican state of Quintana Roo. It became a municipality when it was formed on 13 March 2008, at which time it was separated from Solidaridad Municipality.
Tulum is home to the Maya archaeological sites of Tulum and Cobá.
The municipality of Tulum borders the municipalities of Solidaridad to the north and Felipe Carrillo Puerto to the south, in the state of Quintana Roo. It also borders Chemax Municipality and Valladolid Municipality in the state of Yucatán on the northwest, and the Caribbean Sea on the east.
Like most of the Yucatan Peninsula Tulum is entirely flat with a gentle slope towards the sea, so from west to east, the area never reaches an altitude higher than 25 metres (82 ft) above sea level. The municipality is 5 metres (16 ft) above sea level on average.
Like the rest of the peninsula's surface the land has a limestone base that does not allow the formation of surface water flows such as rivers and streams; the water instead flows in underground rivers that sometimes rise to the surface in the cenotes. Lakes and cenotes are the major bodies of water in the municipality.
The municipality consists of 170 populated localities, plus an additional 224 unpopulated localities, and includes part of a biosphere reserve (Sian Ka'an, which lies mostly in neighboring Felipe Carrillo Puerto Municipality). The largest localities (cities, towns, and villages) are:
Tulum has 46,721 inhabitants according to the 2020 census, a figure that reflects over five percent annual growth since the last census in 2010. There is an additional 15,000 to 20,000 people living and working in Tulum as part of its floating population. That number rises and falls with the tourist season and is not reflected in the census figures.
List of oldest surviving ships

This is a list of the oldest ships in the world which have survived to this day with exceptions to certain categories. The ships on the main list, which include warships, yachts, tall ships, and vessels recovered during archaeological excavations, all date to between 500 AD and 1918; earlier ships are covered in the list of surviving ancient ships. Vessels listed are sorted by date of launch as most accurately known. Many of the ships in the "Build location" column were built for use in other countries by the United Kingdom, which in the mid to late 1800s was a dominant worldwide ship builder. A majority of ships on this list are found in museums, and it includes examples that are the last of their kind left in the world.
While this list includes the "oldest surviving" ships, many have since been restored, and/or reconstructed. Ships that have been exposed to the elements gradually deteriorate over time, thus no ship can be considered truly original due to part replacements during a ship's life. This leads to a known paradox called the "Ship of Theseus", making the definition of "original" unclear. An example is the USS Niagara: the original sank in 1820 and was raised and reconstructed three times. These extensive reconstructions left little of the original ship remaining (nonstructural items). Another separate issue is incomplete ships due to weathering conditions caused by their status as a former shipwreck, or by sheer neglect. One example is the ship Mary Rose, whose raised and preserved remains consist of only a partial hull. Those that remain underwater and intact are lumped into a separate category that focuses on shipwrecks, such as those found in the Black Sea. Many surviving old ships may also appear on other Wikipedia lists such as lightvessels. Many old lightvessels survive worldwide to this day, unlike ocean liners of which there are very few pre-World War II examples.
The following is a list of ships arranged by category. These include ships that are the oldest in the world by type and by function, they do not include ships known only for being the last of their kind. The cutoff date as with the list are ships constructed before 1919.
Punta Allen

Punta Allen (Spanish pronunciation: ['punta 'alen]), (officially Javier Rojo Gómez) is the largest village in the Sian Ka'an Biosphere Reserve at the end of the Boca Paila Peninsula in Tulum Municipality in the Mexican state of Quintana Roo. It is a small Mayan fishing village with a 2010 census population of 469 inhabitants, and the only land access is by a rough 50 kilometre track.
The village has only about 4-5 blocks of sandy streets going inland from the sea and is only about 6-7 streets wide. Punta Allen has 1 generator that runs electricity to the village during two periods daily; 11am - 2pm and from 7pm - midnight.
For nutrition, the village has four mini markets, a fresh seafood store/house, a produce store/house, a lobster co-op that makes ice, and a number of restaurants along the beachfront and scattered around town.
The beach is not groomed, and is littered with garbage brought in by the waves. Most of this garbage comes from cruise ships and coastal settlements with open landfills. Every time a hurricane passes it picks up the garbage and deposits it in the sea, to be left until it makes its way to one of the beaches.
The main pier of the village is manned by armed law enforcement personnel to discourage Caribbean drug smugglers from using Punta Allen's remote location as an ingress point.
19°47′59″N 87°28′35″W﻿ / ﻿19.79972°N 87.47639°W﻿ / 19.79972; -87.47639
Tulum cheese

Tulum cheese (Turkish: tulum peyniri) is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called tulum in Turkish.
Tulum cheese is made by heating high-fat goat's milk to a temperature of 30 °C (86 °F) and subsequently souring it through addition a starter culture. The milk then starts to coagulate. After about an hour, the milk is entirely converted into curds and whey.
The curd is drained and repeatedly cut by special knives into smaller cubes allowing the whey to drain. The temperature is kept constant throughout this process. The curds are collected in hemp cheesecloth, which have been cleaned, cooled and wetted before use. The bundles of curd are then hung for eight hours to allow them to drain and cure. The curds in the cheesecloth are then pressed into a form with a wooden cover. A weight is placed on the cover for several hours allowing more whey to be expressed. The curd is subsequently cut in pieces the size of bar of soap and immersed in brine. The pieces are then arranged on a counter, and cured for 24 hours.
The next day, the curds are crushed by hand, kneaded with raw goat's milk and then tightly stuffed into a goatskin casing, which has been cleaned and salted. The curd filling is topped with salt, and the casing's opening is fastened with a cord. The goatskin casing is stored in a cool place such as a cave or cellar at temperatures of 10 to 12 °C (50 to 54 °F) for about six months to ripen. The casing may be perforated at its sides to allow any residual whey to drain.
Contrary to homemade cheese, commercial tulum is made of goat's milk with a lower fat content, and kneaded with water buffalo or sheep milk, ripened in cowskin casings, and produced in an accelerated process that makes it, however, less durable. Its flavor is slightly different and it may become moldy. Ripening of commercially produced tulum is commonly also carried out in plastic barrels.
Tulum cheese is differentiated in Turkey by location. Cheese originating from different parts of the country differs in taste due to variation in production techniques. The most notable tulum cheeses are:
Made in Erzincan Province in Eastern Anatolia Region.
The tulum cheese of İzmir differs from other regional tulum cheese varieties in processing and characteristic. Produced in Aegean Region provinces like İzmir, Aydın, Manisa, Muğla and Balıkesir, it is made of raw milk heated to 60–65 °C (140–149 °F), and cooled immediately down to acidifying temperature. Curds are brined in 16-percentage solution and cured for one night. The curd is filled then in cans with 12-percentage solution of brine for ripening.
Divle is a village in the Ayrancı district of Karaman Province in Central Anatolia Region.
Çimi is a village in the Akseki district of Antalya Province in Mediterranean Region.
Produced in Kargı of Çorum province in Black Sea Region, this variety comes closest to conventional tulum cheese. The annual production of 25 tons is mostly consumed in Çorum and its neighbouring provinces Kastamonu, Samsun and Ankara.
Norske tog

Norske tog AS er et norsk statseid selskap opprettet for å tilby utleie av rullende materiell for persontrafikkoperatører på norske jernbanespor. Selskapet eies av Samferdselsdepartementet. Høsten 2016 overtok selskapet det meste av NSBs rullende materiell.
Utover utleie av eksisterende materiell skal Norske tog sørge for kravspesifisering og anskaffelse av nytt materiell, i tillegg til å tilby kompetanse på eldre materiell der produsenten ikke lenger eksisterer.
Selskapet ble etablert av NSB den 16. juni 2016 under det midlertidige navnet Materiellselskapet AS som en del av forberedelsene for omstruktureringen av jernbanesektoren i forbindelse med Solberg-regjeringens jernbanereform. 15. oktober ble selskapet operativt da det overtok det rullende materiellet fra morselskapet NSB. Materiell som ikke ble overført inkluderer det som brukes på Flåmsbana, da trafikken der er unntatt fra konkurranseutsetting ut 2027, og det materiellet som ble disponert av Berging og beredskap jernbane, som i stedet skal overføres til Bane NOR. NSB leier togene for en fast månedspris.
Materiellselskapet søkte 21. februar 2017 om å få tildelt «NOR» som sin innehavermerking (VKM), og fikk godkjennelse av Den europeiske unions jernbanebyrå (ERA) den 27. februar. Merkingen er gyldig fra 1. mars. Dette betyr at det rullende materiellet blir merket «N-NOR» i forbindelse med europeisk kjøretøynummer (EVN).
1. september 2016 etablerte Samferdselsdepartementet eierselskapet Togmateriell AS, som 1. april 2017 overtok eierskapet over selskapet. Materiellselskapet skiftet samtidig offisielt navn til Norske tog AS, som er det endelige navnet. Domenet norsketog.no tilhørte tidligere PH Norge AS, men ble kjøpt fra dem i denne forbindelse.
Norske tog AS har 246 togsett, 135 personvogner og 22 lokomotiver. Følgende materiell ble overført fra NSB den 15. oktober 2016 eller er anskaffet senere. Antallet på enkelte typer kan være upresist på grunn av utrangeringer og nyleveringer.