davidanugraha/M4-RAG huggingface dataset:
Coffee-Mate

Coffee-mate is a lactose-free coffee creamer manufactured by Nestlé, available in powdered, liquid and concentrated liquid forms. It was introduced in 1961 by Carnation.
Coffee-mate Original is mostly made up of three ingredients: corn syrup solids, hydrogenated vegetable oil, and sodium caseinate. Sodium caseinate, a form of casein, is a milk derivative; however, this is a required ingredient in non-dairy creamers, which are considered non-dairy due to the lack of lactose. Coffee-mate Original also contains small amounts of dipotassium phosphate, to prevent coagulation; mono- and diglycerides, used as an emulsifier; sodium aluminosilicate, an anticaking agent; artificial flavor; and annatto color.
The original product was introduced in February 1961, followed by Coffee-mate Lite and Coffee-mate Liquid in 1989.
In the U.S., where the product is manufactured by Nestlé in Glendale, California, the product is available in liquid, liquid concentrate and powdered forms. American Coffee-mate comes in over 25 different flavors, including gingerbread, Parisian almond creme as well as peppermint mocha. Discontinued varieties include Coffee-mate Soy and Coffee-mate Half & Half.
In Europe, it is only available in powder form as a coffee creamer in one or two varieties depending on the country with no added flavors. The European version of Coffee-mate is manufactured without the use of hydrogenated fat, which is linked to heart disease.
A Tea-mate powdered variety for whitening tea was also introduced in the UK in a jar as well as in other countries in sachets or cartons. In the UK, the variety was subsequently discontinued owing to poor sales performance. In other locations, such as in India, the product remains available.
Coffee-Mate was used on television horror-anthology series Are You Afraid of the Dark? as the "midnight dust" characters threw into a campfire to make an explosive puff of smoke and sparks as they introduced the episode's story.
ABAHINZIBOMU GISHANGA CYANYAKARIRO BARATABAZA BASABA UBUFASHA

Aba baturage bahinga muri iki gishanga giherereye mu Murenge wa Nyakariro, Akagari ka Rwimbogo Akarereka Rwamagana, bavuga ko ibikorwa byabo byangijwe n’umushoramari uri kuhatwikira amatafari atitaye ko bahahingaga imboga baryandetsenimbuto, izindi bakazigurisha cyane ko iki gishanga kiri mu byagemuraga imboga mu Mujyi wa Kigali.
Bamwe mu baganiriye na BTN TV bavuze ko babayeho nabi biturutse ku kuba aho bahingaga harigaruriwe n’uwo mushoramari bakiyambaza inzego zitandukanye ntizigire icyo zikora kugira ngo icyo kibazo gikemurwe.
Umwe yagize ati “Ubuzima bwacu bwaragurishijwe kuko twebwe twari dutunzwe n’aha. Twahahingaga imboga ariko kugeza ubu twebwe iyo dukeneye imboga tujya kuzigura i Kabuga kandi ari twe twazibagemuriraga. Turifuza ko yatwishyura ibintu byacu yangije ikindi akatuvira mu butaka. Turasaba ko Perezida wa Repubulika yaturenganura.”
Undi yagize ati “Nkanjye banyangirije intoryi ngize ngo ndabaza ubuyobozi bw’Akagari ntabwo twigeze twumvikana ku kirego cyacu. Ndagira ngo mugende mutubarize uwo mushoramari ni muntu ki utwara ubutaka bw’umuturage ku giti cye nta ngurane n’ibyangijwe nta ndishyi abitangiye. Ese yaba ari hejuru y’amategeko?”
Aba baturage bose bavuga ko nubwo igishanga cyaba ari icya Leta itari gutegeka ko uwo mushoramari yangiza imyaka yabo ngo ntanabahe indishyi bagasaba ko inzego zitandukanye zakinjira muri icyo kibazo kigashakirwa umuti kuko ubuzima bwabo buri mu kaga.
Umunyamabanga Nshingwabikorwa w’Umurenge wa Nyakariro, Muhigirwa David, yatangarije IGIHE ko iki kibazo bakizi ariko avuga ko uwo mushoramari yahawe uburenganzira bwo gukorera muri icyo gishanga ibikorwa byo kubumba amatafari kandi ko abifitiye ibyangombwa.
Ati “Icya mbere ubutaka ni ubwa Leta ntabwo ari ubw’abaturage, na RDB yari yavuze ko mu rwego rwo gufata neza igishanga batazongera kuhahinga ariko mu gihe cy’impeshyi ugasanga niho bashakira imibereho ukabona bizagorana. Mu 2018 njya kuyobora Nyakariro nasanze afite (umushoramari) icyo cyangombwa, yagihawe kuri bwa butaka bwa Leta (inkuka) bwa metero 12. Ubwo icyo kibanze kiveho ko atari ubutaka bwabo ahubwo ari ubwa Leta.”
Yavuze ko uwo mushoramari yatangiye gutwika mu 2017 ariko byatangiye kuba ikibazo mu 2019 ubwo yari akeneye kongeresha aho gutwikira amatafari kuko n’ubundi abaturage bahahingaga mu buryo busanzwe
AMASHAKIRO
High-mountain tea

High-mountain tea or gaoshan tea (Chinese: 高山茶; pinyin: gāoshān chá; pronounced [káʊ.ʂán ʈʂʰǎ]) refers to several varieties of Oolong tea grown in the mountains of central Taiwan. It is grown at altitudes higher than 1,000 metres (3,300 ft) above sea level, and includes varieties such as Alishan, Dayuling, Yu Shan, Wushe, and Lishan. The high humidity and natural precipitation in the high mountain ranges of Nantou and Chiayi Counties make the region a suitable environment for growing tea plants. High Mountain Oolong is a tea that holds all of its original nutrients that are within the unfermented green tea. It does not hold the usual grass-like taste, hints of chestnut flavor paired with nutty aromas are often described. The fermentation process that removes the harsh ingredients allows the tea to taste flavorful.
Gaoshan tea leaves are usually hand harvested, and grow slowly due to the thin air in high altitudes. Hence, the yield of gaoshan tea is relatively low every year. There are two kinds of gaoshan tea based on the season: winter gaoshan is harvested during late October, and spring gaoshan is harvested during the middle of June.
It takes about 36 to 40 hours to process a batch of gaoshan tea. If weather allows, the handplucked leaves are spread on top of a tarp, where they develop aromas such as jasmine, rose and geranium. The tea is folded to bruise the leaf for oxidation and is then transferred to another tray to ferment and wither for eight hours. It is then packaged as "handkerchief tea", where farmers emphasize on the quality of the tea rather than the quantity.
Glossary of the American trucking industry

A specialized set of jargon describe the tools, equipment, and employment sectors used in the trucking industry in the United States. Some terms may be used within other English-speaking countries, or within the freight industry in general (air, rail, ship, and manufacturing). For example, shore power is a term borrowed from shipping terminology, in which electrical power is transferred from shore to ship, instead of the ship relying upon idling its engines. Drawing power from land lines is more efficient than engine idling and eliminates localized air pollution. Another borrowed term is "landing gear" (from the aviation industry), which refers to the legs which support the front end of a semi-trailer when it is not connected to a semi-truck. Some nicknames are obvious wordplay, such as "portable parking lot", in reference to a truck that carries automobiles.
Betsy Levy Paluck

Elizabeth (Betsy) Levy Paluck is a professor in the department of psychology and the Princeton School of Public and International Affairs at Princeton University, where she also serves as deputy director of the Center for Behavioral Science & Policy. She is known for her work on prejudice, social norms and conflict reduction. She is best known for creating large-scale field experiments utilizing theoretical social psychology strategies and tools to formulate effective and practical methods for reducing conflict and discrimination. Due to her extensive work investigating the influences of the Rwandan genocide and her work with high school bullying, Paluck is considered a leading authority on field-tested methods of changing intolerant and aggressive social behavior.
In 2017, Paluck won the MacArthur Fellow Award, known as the "Genius Grant" for "[u]nraveling how social networks and norms influence our interactions with one another and identifying interventions that can change destructive behavior."
Paluck has published over 50 academic papers and has been profiled, quoted and interviewed in the New Yorker, Slate, NPR, the Cut and various Psychology magazines.
Jean D'Amour Mutoni

Jean D'Amour Mutoni (born 1986) is a Rwandan social entrepreneur, co-founder and CEO at Acts Of Gratitude (AOG), a social enterprise based in Rwanda which tackles youth unemployment through training young people, to solve problems through creating their own social enterprises. He is also a One Young World Ambassador, a Global Health Corps member.
In 1986, Mutoni was born in Ruhango in the southern province of Rwanda. He lost all of his direct family members in the 1994 Rwandan genocide, which occurred when he was only eight years of age.
In 2011, as students at the University of Rwanda, Mutoni and his 12 colleagues came up with an idea of starting up that an initiative that can help them give back to the community, which led to the founding of Acts Of Gratitude (AOG). In 2015, Mutoni was given a Queen's Young Leaders Award, in appreciation of his efforts in supporting young Rwandan entrepreneurs, through the Acts of Gratitude(AOG) by offering trainings to equip young people with practical social entrepreneurship skills.
Hiking equipment

Hiking equipment is the equipment taken on outdoor walking trips. The duration, distance, planned activities, and environment impacts equipment selection. For example, a short day hike across flat farmland versus trekking in the Himalayas would call for different types of equipment.
According to Tom Brown, the order of survival is shelter (including clothing), water, fire, and food. Cody Lundin writes about the "Rule of 3s" and states three minutes without air, three hours without shelter, three days without water, or three weeks without food will result in not surviving.
Considerations for selecting hiking equipment:
Henry David Thoreau and several other early outdoor authors were some of the first individuals to publish examples of items to carry while hiking. The Mountaineers of Seattle later developed the “10 Essentials” while teaching climbing courses in the 1930s, which eventually appeared in Mountaineering: The Freedom of the Hills. This was developed so that outdoor recreationists could respond to an accident or spend an unforeseen night in the wild. Their research included modern equipment as it became available. The Mountaineers of Seattle proved that the following are necessary on hiking trips:
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Apparel provides insulation from heat, cold, water, and fire. It shades the body and protects it from injury from thorns, insect bites, blisters, and UV rays.
Basic outdoor clothing materials are goose down, wool, polyester, and polyolefin, which provide similar degrees of insulation when dry. Wool and polyesters perform reasonably well for most weather conditions and provide some insulation while wet. Cotton and linen wicks moisture, which is good for hot or humid weather.
Natural fabrics, such as cotton, linen, and wool have high burn temperatures, and they char instead of melting when exposed to flame. When a fabric melts onto skin it is difficult to remove, unlike a material that chars. Nomex is used for fire-resistant clothing.
Shoes with traction reduce the chance of slipping. Shoes that support the ankle may also prevent injury. Breathable and waterproof hiking boots are general-purpose hiking shoes. Mountaineering boots provide more specialized protection. Waterproof gaiters are used in cold or wet conditions to protect the lower pants and upper part of the shoes and reduces the amount of water, snow, and debris that gets into boots.
An overnight shelter may include a wool blanket and tarp or a complete sleep-system inside a double-walled, four-season tent. Bedding options range from a pillow made from clothes to a sleep system consisting of a sleeping pad, sleeping bag, bivouac shelter, bag liner, and compression sack. Shelter structures can be constructed from a tarpaulin, ground sheet, rope, poles, or trees (with a mosquito net).
The possible hazards of hiking may affect equipment choices:
Marine canvas

Marine canvas refers to a varied array of fabrics used in the fabrication and production of awnings, covers, tarps, sunshades, signs and banners for the advertising, boating, trucking, tenting, structural and medical industries. The term "marine canvas" is also used more narrowly to refer specially to boat cover products.
When referring to materials "marine canvas" is a catch–all phrase that covers hundreds of materials, for instance: acrylics, PVC coated polyester, silicone treated substrates and many coated meshes suitable for outdoor use. Most ¨marine canvas¨ materials offer good UV resistance, and, to some extent, water resistance or waterproofness. Two of the most popular fabrics used today are solution dyed acrylic canvas such as Sunbrella and PVC coated woven polyester such as Stamoid. Such synthetic fabrics can last for many years before deteriorating due to UV radiation. Marine canvas is typically used to protect materials susceptible to UV damage like varnished wood, non-UV resistant plastics, and outdoor stored sails. Other boat specific uses include hatch covers for interior sun protection and winch covers for protection from deterioration and fouling due to seawater, rain, and dirt exposure.
Products often referred to as "marine canvas" and made from "marine canvas" include biminis, dodgers, and similar enclosures that protect some part or section of a boat from the weather and/or to create a more comfortable environment for the boat user(s). These types of products can also include additional features such as transparent windows, lights, or storage. In some instances, these covers are also created purely, or in part, for aesthetic purposes.
The design of these covers requires the fabricator to create a custom pattern for the frame or object being covered. This can be done via careful measurement, but more commonly the finial material or a disposable templating material (typically paper or plastic sheet) is laid directly over the frame or object and then marked. Marks for cuts, seams, fasteners and chafe protection are applied to the pattern, which is then either used directly or transferred to the finial material from the templating material.
The thread used to stitch modern marine type canvas is typically made from Polyester or PTFE with sizes ranging from #69, #92, #138. Polyester thread is widely available and relatively low cost compared to PTFE, but PTFE thread has become increasingly popular due to its far greater resistance to ultraviolet radiation and chemical decomposition in a marine environment. This increased durability also adds lifespan as thus cost effectiveness to the finial product helping to offset the initially higher cost. Nylon and natural fiber thread is rarely used as neither have UV resistance comparable to Polyester or PTFE.
Silnylon

Silnylon, a portmanteau of "silicone" and "nylon", is a synthetic fabric used mainly in lightweight outdoor gear. It is made by impregnating a thin woven nylon fabric with liquid silicone from both sides. This makes it strong for its weight, as the silicone substantially improves the tear strength. It is also highly waterproof, but not breathable. Many colours are available.
It is used in the manufacture of backpacks, tarps and tarp tents, bivy bags, etc., particularly by ultralight backpackers.
Several types of silnylon are produced. The common type is a quiet, silky, very slippery fabric. The variant known as "crisp silnylon" is lighter, but brittle, noisy in movement, and easily torn. Some versions are made from the stronger nylon 66 and are used for applications like parachutes and hot air balloons. Some use a blend of silicone and polyurethane, partly to reduce the air pollution during manufacture by reducing the aromatic solvents used in the coating process.
Kennedy Yanko

Kennedy Yanko (born October 21, 1988, in St. Louis, Missouri) is an American sculptor, painter and installation artist known for working with "paint skins" and found metal. Yanko sources discarded objects and other material from salvage yards and manipulates or modifies their form, shape, or structure into her vision. Her abstract work draws upon surrealism, abstract expressionism and physical austerities and her background in performance art.
To create “paint skins,” Yanko pours large amounts of paint and lets it dry into a tarp-like material. From there, she sculpts the paint skin, using her whole body to manipulate the heavy sheet of paint. The paint skin thus becomes a structural material not dissimilar from the metal she utilizes in her sculptures. At times, the two materials are indistinguishable.
In 2023, she presented the solo exhibition Kennedy Yanko: Tilted Lift at the Museum of Contemporary Art Detroit, as part of this institution's Mike Kelley Mobile Homestead lawn program. In 2024, the Pérez Art Museum Miami, acquired her wild wild country (2023) as part of its PAMM Fund for Black Art.
In 2019, Yanko installed her first public sculpture, titled 3 WAYS, as part of the Poydras Corridor Sculpture Exhibition, funded by the Helis Foundation, in New Orleans.
Toilet papering

Toilet papering (also called TP-ing, house wrapping, yard rolling, or simply rolling) is the act of covering an object, such as a tree, house, or another structure with toilet paper. This is typically done by throwing numerous toilet paper rolls in such a way that they unroll in midair and thus fall on the targeted object in multiple streams. Toilet papering can be an initiation, a joke, a prank, or an act of revenge. It is common in the United States and frequently takes place on Halloween, April Fools' Day, or after the completion of school events such as graduation or the homecoming football game.
While few jurisdictions in the United States have statutes specifically against toilet papering, some police departments cite perpetrators on the grounds of littering, trespassing, disorderly conduct, or criminal mischief, especially when the homeowner's property is damaged. Some counties even cite for defacing private property with up to 30 days in jail, a $1000 fine, and the possibility of probation.
Throwing toilet paper is a component of the audience participation activities associated with showings of The Rocky Horror Picture Show. Rolls of toilet paper are customarily thrown in a reference to Scott brand toilet paper after a character shouts the phrase "Great Scott!" in response to the entrance of character Dr. Everett Scott.
In the eleventh episode of the third season of Mama's Family titled "Where's There's Smoke", Bubba Higgins, grandson of the show's title character toilet-papers the front lawn of a girl's house to show how much he loves her. Unfortunately, much to Bubba's dismay, the police are called on him.
It was the plot of an episode of South Park, titled "Toilet Paper", where the boys toilet-paper their art teacher's house.
Following the Chicago Blackhawks' Stanley Cup victory in 2015, a group of fans celebrated by toilet-papering the home of Blackhawks head coach Joel Quenneville, in Hinsdale, Illinois.
Red Flag (song)

"Red Flag" is a song by Canadian rock group Billy Talent. It was released in September 2006 as second single from their second album, Billy Talent II.
The Canadian rock music radio station 102.1 The Edge listed "Red Flag" at #145 of their 200 Best New Rock Songs of the Millennium in 2010.
The music video for this song, directed by Floria Sigismondi – known for her work with artists such as Sigur Rós and Björk – began shooting on July 21, 2005, and first began playing in the United Kingdom, on January 20, 2006, (on Scuzz). It debuted in Canada on MuchMusic the following day.
The video depicts a spontaneous revolution by youths, with the titular red flag itself being a symbol of socialism and revolt. It begins with a group of school children locked inside a school, screaming, "We want out!" Finally, they break through the handcuffed doors and proceed to run around the school and surrounding area, covering various symbols of authority and luxury – including a CCTV camera, a barbecue, a boat, a car, gas pumps and eventually the town hall – with red flags. As they run through the town, more people join in. Finally, they arrive at city hall where the members of Billy Talent are performing, and which has been covered with red flags. Most children begin to mosh to the song, while others continue to run around, covering things with red flags. One of the children throws history books into the crowd, destroying them. The video ends with the children standing under red smoke, with pages of the books falling behind them, all wearing Soviet GP-5 gas masks. Voices chanting "We want out!" can also be heard at the end of the video.
The demo version of the song originally appeared in 2005 as a part of the soundtracks of a number of Electronic Arts video games, including NHL 06, Burnout Revenge, Burnout Legends and SSX On Tour. This demo was released by Atlantic Records on the Black Sampler II. The album version is different from the earlier release, with the bridge and refrain having been changed. It has also been used in the soundtrack for the 2007 movie TMNT.
Ketan

Ketan inggih punika salah siji jinis beras. Warninipun pethak sadaya boten transparan. Ingkang sadaya patinipun kalebet amilopektin. Kajawi punika wonten ingkang warninipun ireng, dipunwastani ketan ireng (manawi wonten Basa Indonésia dipunwastani ketan ireng). Ketan dados maeman kang aji wonten ing tanah Jawa. Amargi rata-rata tradhisi ing tanah Jawa migunakaké maeman utawa jajanan ketan. Tulodonipun kados lepet nalika tradhisi kupatan, lajeng gemblong lan wajik ingkang ugi maeman saking ketan ingkang boten naté ketinggalan wonten ing tradhisi ngantenan.
Tapé ketan Munthilan

Tapé ketan Munthilan (Indonésia tape ketan Muntilan) inggih punika salah satunggaling tetedhan khas Muntilan, Magelang, Jawa Tengah. Tape ketan muntilan ingkang misuwur salah satunggalipun inggih punika Tapé Ketan 181, ingkang madeg wiiwt taun 1935. Dipun sebat tapé ketan 181 amargi kala rumiyin, toko tape ketan punika madeg wonten ing Jalan Pemuda 181. Tapé ketan ingkang minangka ciri khas muntilan inggih tape ketan warni ijo sanès tape ketan ireng.
Bahan-bahan ingkang dipunbetahaken kanggé damel tape ketan ijo khas Muntilan punika ing antawisipun inggih kados makaten:
Caranipun damel tape ketan muntilan punika gampil tur prasaja sanget kados ndamel tape-tape kados padatanipun. Ing ngandhap punika badhé dipunandharaken tata urutan damel tapé ketan muntilan supados asilipun saé.
Beras ketan

Beras ketan iku wujudé padha beras biyasa, sing dimasak dadi panganan ing saben dina, nanging beras ketan iku yèn dimasak rasané luwih kenyal lan kèlét. Beras ketan uga dadi bahan panganan tèlès kaya déné ketan salak. Ketan salak iku jajanan saka ketan kang rasané legi. Ketan salak uga diarani ketan tetel. Akèh jajanan sing bahan dhasaré saka beras ketan, tuladhané jadah, ketan tetel, lan jajan teles liyané.
Beras ketan uga bisa digawé glepung. Glepung beras ketan iku bisa digawé bahan jajanan teles uga jajanan garing. Tuladhané jajan teles sing digawé saka glepung beras ketan yaiku ondhé-ondhé, klepon, bugis, lsp. Sak liyané iku, beras ketan uga bisa digawé tapé ketan.
Kuwé mangkok ubi

Kuwé mangkok ubi inggih punika kalebet salah satunggaling tetedhan tradhisional ingkang awujud jajan pasar. Kué mangkok ubi punika wujudipun kados kue mangkok nanging ingkang bedakaken inggih dipundamel saking uwi ungu.
Bahan-bahan ingkang dipun-ginakaken kanggé damel kue mangkok ubi, ing antawisipun inggih kados makaten:
Caranipun damel kue mangkok ubi inggih kados damel kue mangkok ing padatanipun, inggih kados makaten:
Kuwé mangkok

Kuwé mangkok inggih punika salah satunggaling dhedhaharan tradhisional ingkang kadamel saking glepung beras. Dipunwastani kué mangkok amargi wujudipun kué ingkang mekrok kados mangkok. Kuwé mangkok ingkang kalebet jajanan pasar punika dipunbiwarakaken kaping pisan déning imigran saking Tiongkok sisih kidul.
Déné bahan dhasar kanggé damel kué mangkok inggih punika glepung beras ingkang dipuncampur kaliyan glepung terigu, tapé saking téla, gendhis, lan sapanunggalanipun.
Kanggé damel kue mangkok dipunbetahaken bahan-bahan ing ngandhap punika:
Sony Ericsson Xperia X8

Sony Ericsson Xperia X8 ya iku tilpun sélulèr kang diprodhuksi déning pabrikan Sony. Sèri iki kawanuhaké ing Juni taun 2010, wiwit dipasaraké Sèptèmber taun 2010 wis ora diprodhuksi manèh lan duwé ukuran 99 x 54 x 15 mm déné boboté 104 gram. Layaré TFT capacitive touchscreen, 16M werna ukuran 3.0 inchi kanthi résolusi 320 x 480 piksel. Sony Ericsson Xperia X8 nggunakaké sistem operasi Android 1.6 (Donut). Kanggo sesukan, uga ana game. Sony Ericsson Xperia X8 dipirantèni kodhak 3.15 MP lan fitur. Ringtone ing tilpun iki jinis lan suwara WAVuga saka MP3. Kanggo sesambungan lewat tulisan, bisa nggunakaké sarana SMS, MMS, email. Batréné bisa dicopot, nganggo jinis Li-Po kapasitas o 1200 mAh lan bisa kanggo nganti 446 jam (2G) / 476 jam (3G) nalika standby lan tahan 4 jam 45 menit (2G) / 5 jam 40 menit (3G) nalika kanggo nélpon. Déné kanggo sesambungan, tilpun iki nggunakaké jaringan GSM.
Sony Ericsson Xperia X10

Sony Ericsson Xperia X10 ya iku tilpun sélulèr kang diprodhuksi déning pabrikan Sony. Sèri iki kawanuhaké ing Novèmber taun 2009, wiwit dipasaraké Maret taun 2010 wis ora diprodhuksi manèh lan duwé ukuran 119 x 63 x 13 mm déné boboté 135 gram. Layaré TFT capacitive touchscreen, 65K werna ukuran 4.0 inchi kanthi résolusi 480 x 854 piksel. Sony Ericsson Xperia X10 nggunakaké sistem operasi Android 1.6 (Donut). Kanggo sesukan, uga ana game. Sony Ericsson Xperia X10 dipirantèni kodhak 8 MP lan fitur LED flash,autofocus,. Ringtone ing tilpun iki jinis lan suwara WAVuga saka MP3. Kanggo sesambungan lewat tulisan, bisa nggunakaké sarana SMS, MMS, email. Batréné bisa dicopot, nganggo jinis Li-Po kapasitas o 1500 mAh kanthi nomer sèri BST-41 lan bisa kanggo nganti 415 jam (2G) / 425 jam (3G) nalika standby lan tahan 10 jam (2G) / 8 jam (3G) nalika kanggo nélpon. Déné kanggo sesambungan, tilpun iki nggunakaké jaringan GSM.
Donat krim Boston

Donat kasebut digawe saka ilham saka pai krim ing Boston sing banjur digawe dening koki M. Sanzian ing Hotel Parker House ing Boston taun 1856. Iki minangka kue spons rong lapis sing diisi karo wadi rasa vanilla lan dilengkapi glasir coklat lan wis dadi bahan utama ing Massachusetts wiwit digawe. Adaptasi kue krim adonan saka Krim Boston kasebut misuwur banget ing Massachusetts, lan ing saindhenging Amerika Serikat. Kepala pemasaran rantai donat Kanada, Tim Horton, ngaku wis "tresna" karo donat krim Boston lan menehi perhatian banget marang kemasan sing diproduksi perusahaan sing ana gandhengane karo donat kasebut.
Sony Ericsson Xperia X10 Mini

Sony Ericsson Xperia X10 Mini ya iku tilpun sélulèr kang diprodhuksi déning pabrikan Sony. Sèri iki kawanuhaké ing Fèbruari taun 2010, wiwit dipasaraké Mèi taun 2010 wis ora diprodhuksi manèh lan duwé ukuran 83 x 50 x 16 mm déné boboté 88 gram. Layaré TFT capacitive touchscreen, 16M werna (65K effective) ukuran 2.55 inchi kanthi résolusi 240 x 320 piksel. Sony Ericsson Xperia X10 Mini nggunakaké sistem operasi Android 1.6 (Donut). Kanggo sesukan, uga ana game. Sony Ericsson Xperia X10 Mini dipirantèni kodhak 5 MP lan fitur LED flash,autofocus,. Ringtone ing tilpun iki jinis lan suwara WAVuga saka MP3. Kanggo sesambungan lewat tulisan, bisa nggunakaké sarana SMS, MMS, email. Batréné bisa dicopot, nganggo jinis Li-Po kapasitas o 950 mAh lan bisa kanggo nganti 285 jam (2G) / 360 jam (3G) nalika standby lan tahan 4 jam (2G) / 3 jam 30 menit (3G) nalika kanggo nélpon. Déné kanggo sesambungan, tilpun iki nggunakaké jaringan GSM.
Kuih

Kuih (basa Indonesia : kue ; asale saka Hokkien lan Teochew kueh utawa 粿) minangka panganan cemilan utawa panganan cuci mulut ukuran cokotan sing umume ditemokake ing Asia Tenggara. Iki minangka istilah sing cukup jembar sing bisa ngemot barang sing bakal diarani kue, cookie, pangsit, puding, biskuit, utawa kue-kue ing basa Inggris lan biasane digawe saka beras utawa beras ketan . Istilah kuih akeh digunakake ing Malaysia, Brunei, lan Singapura, lan kueh utawa kue digunakake ing Indonesia, kanggo nyebut panganan cuci mulut sing legi utawa gurih. Sanajan diarani jeneng liyane, siji bisa uga nemokake macem-macem versi kuih ing negara-negara tanggan, kayata Vietnam, Thailand, lan Myanmar. Contone, kue lapis kukus warna-warni lan kuih bingka ubi sing sugih uga kasedhiya ing Myanmar, Thailand, lan Vietnam. Ing Filipina, kuih diarani ing Tagalog minangka kakanin .Kuih ora diwatesi sajroning panganan, nanging bisa dipangan sedina muput. Dheweke minangka bagean integral saka perayaan Malaysia, Indonesia, Inggris lan Singapura kayata Hari Raya lan Taun Baru Cina, sing dikenal minangka Tahun Baru Cina ing basa Melayu ing antarane Peranakan . Akeh kuih sing manis, nanging ana sing gurih. Ing negara sisih lor Perlis, Kedah, Perak, lan Kelantan, kuih ( kuih-muih ing basa Melayu ) umume manis. Ing negara-negara Semenanjung Tenggara Negeri Sembilan, Melaka lan Selangor, kuih gurih bisa ditemokake. Kuih luwih asring dikukus tinimbang dipanggang, mula beda tektur, rasa lan tampilan saka jajan Kulon utawa kue-kue puff.
Untir-untir

Untir-untir utawa kue tambang minangka donat corak goreng tradisional Indonesia - sing digoreng nganggo minyak kacang. Panganan iki nduweni tampilan mengkilap lan emas kanthi rasa renyah, meh padha karo mahua ing masakan Tionghoa lan pelincir ing masakan Filipina. Ing basa Jawa untir-untir tegese "bengkong", dene ing basa Indonesia kue tambang tegese "kue tali"; kalorone nuduhake bentuk kaya tali sing bengkong. Donat iki populer ing komunitas Jawa ing Pulo Jawa, nanging saiki bisa ditemokake ing saindenging Indonesia. Wiji wijen bisa ditambah ing untir-untir.
Wajik

Wajik yaiku panganan tradhisional kang digawé saka ketan lan gula Jawa. Wajik iki rasané legi. Racaké wajik iku wernané soklat amarga diwènèhi gula jawa, ananging bisa uga diwènèhi pawerna panganan supaya luwih narik kawigaten. Wajik mbutuhaké wektu kang suwè kanggo nggawè.Pramila wajik iki digawé mawa wong akèh lan papan sing amba. Panganan iki disuguhaké nalika ana mantènan ananging saiki ana bakul sing njajakaké wajik ing pasar lan papan pariwisata sing bakulan olèh-olèh.
Galamai

Galamai inggih punika salah satunggaling dhaharan alit ingkang ngginakaken bahan dhasaripun punika saking beras ketan, gula aren, lan ugi santen. Dhaharan punika asalipun punika saking wewengkon Sumatra Kulon. Menawi wonten ing papan sanesipun, dhaharan kados mekaten punika dipunmangertosi minangka dodol utawi jenang. Kathahipun sedaya suku wonten ing Indonesia punika gadhah dhaharan ingkang jinisipun kados mekaten.
Glepung beras ketan punika dipunmasak sareng kaliyan santen klapa kanthi ngginakaken gula tebu utawi gula aren kanthi ngginakaken kuali ingkang ageng sanget. Dhaharan punika padatanipun dipundamel kanggé prelu nalika wonten pesta mantenan lan pesta adhat sanesipun. Kejawi punika ugi dipundamel nalika badhe wonten dinten riyaya.
Padatanipun galamai punika dipundamel kanthi cara gugur gunung (gotong royong) amargi mbetahaken kathah tenaga kanggé ngudhak adonan ingkang kathah lan ugi mbetahaken wekdal ingkang dangu. Asil saking masakan punika awujud dhaharan ingkang warninipun cemeng (ireng) mengkilat lan gadhah raos ingkang legi.
Klepon

Klepon yaiku panganan sing misuwur ing tanah Jawa, kang digawé saka glepung beras ketan lan diisi gula Jawa. Klepon lumrahé mung ana rong warna yaiku ijo lan putih. Klepon iku wanguné bunder lan anggoné mangan nganggo wur utawa klapa kang diparut. Klepon uga kalebu jajanan pasar.
Ing Sumatra lan ing Malaysia, klepon ingaran "ondhé-ondhé", déné sebutan iki ing tanah Jawa lan pérangan liya ing Indonésia wujud panganan sing béda yaiku panganan awangun bunder uga kagawé saka glepungberas isi adonan kacang ijo lan kulité diwuwuri wijèn. Prabédan panyebutan antara ing Jawa lan Sumatra-Malaysia iki kerep dadi jalaran salah paham. Klepon biyasa didol bebarengan karo getuk lan cenil (uga ingaran cetil) minangka jajanan ing wayah ésuk utawa soré. Werna klepon lumrahé putih utawa ijo gumantung seléra. Klepon kanthi warna ijo, perlu tambahan bahan pewarna alami saka godhong suji utawa godhong pandhan.
Bibingka

Bibingka minangka salah sawijining jinis kuwe beras panggang saka Indonesia lan Filipina . Biasane dipangan kanggo sarapan, apamaneh nalika musim Natal . Biasane dimasak ing kendil lempung kanthi godhong. Iki minangka subtipe kakanin (kue beras) ing masakan Filipina. Bibingka uga ditemokake ing Timor Lor lan komunitas Kristen ing Indonesia sisih wetan.
Kuwé bangkit

kuwé bangkit minangka biskuit cilik Indonesia ( kuwé kering ) kang digawé saka pati sagu . Iki minangka salah sawijining kuwé tradisional khas Melayu kang ana gandhengané karo provinsi Riau, Indonesia . Tembung bangkit ing basa Indonesia tegese "munggah" nuduhaké kasunyatan manawa biskuit ngembang ukurané kaping pindho sawise dipanggang. kuwé iki duwe macem-macem warna, wiwit putih, kuning nganti coklat, gumantung karo bahan tambahané.
Bahan-bahan kuwé bangkit kasusun saka pati sagu utawa tapioka, santen kenthel, gula, kuning telur, godhong pandan lan uyah. Tekstur kuwé bangkit iki renyah banget lan cenderung rapuh. Adonan dicetak nganggo cetakan cookie cilik, lan sabanjure cookie kang dipanggang nganggo oven. Mangan jajan iki bakal menehi sensasi leleh ing cangkem. Nanging, teksture tetep renyah nalika dikunyah. kuwé bangkit duwe rasa kang legi lan gurih.
Irvan Mansyur Subhawannur

Irvan Mansyur Subhawannur (lair ing Jakarta, Jawa Barat, 30 Novèmber 1948; umur 76 taun) ya iku sawijining penyanyi Indonesia, kang misuwur kanthi sebatan bintang genre dangdut, gaya muzik kang karipta ing Indonesia. [1] uga penyanyi utama kumpulan ing grop Dangdut Manis asring misuwur kanthi sebatan "Sweet Dangdut" panjenengané nyanyi lan manggung déning rancangan lan konsert. [1] Selain rekod koleksi muzik diterbitake sangisore label rekod Smithsonian Folkways syarikat label uga misuwur kanthi nama liya Indonesia Muzik Popular. Krongcong, Dangdut, & langgam Jawa.
Novita Dewi Marpaung

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Novita Dewi Marpaung (lair ing Jakarta, Indonésia, 15 November 1979) iku sawijining penyanyi kabangsaan Indonésia. Putri kang akrab disapa Dewi iki putri saka Jack Marpaung, penyanyi legendharis ing kancah musik rock Batak. Dewi wis nuduhaké bakat ing donya nembang wiwit cilik lan kerep mèlu kompetisi nembang nganti dijuluki "macan festival". Dewi tau ngraih juwara kaloro ing ajang Cipta Pesona Bintang, Weekly Champion (juwara minggon) Asia Bagus, sarta juwara pisanan Suara Remaja Vinolia RCTI. Prestasi paling dhuwur Dewi direngkuh nalika dadi juwara pisanan ing Astana Song Festival 2005 ing Kazakhstan.
Sanadyan maju ing jalur festival, karier Dewi ing indhustri rekaman ora mulus. Ing taun 2008, Dewi nembé olèh kasempatan ngrilis album pop kang sepisanan mawa irah-irahan Sweet Heart lan nganggo jeneng Dewi Marfa. Nanging, album mau ora kasil ing pasaran akibat promosi kang winates. Dewi sabanjuré luwih nekuni karieringi indhustri rekaman Batak lan musik rohani. Ing taun 2010, Dewi gabung karo label Nagaswara lan ngrilis singel mawa judhul "Jejak Luka".
Dewi tampil ing kompetisi musik kanthi mèlu X Factor Indonesia mangsa perdana. Mèlu ajang iki tumrap Dewi kanggo ngebaki pepénginan almarhum adiné. Dewi gabung ing kategori Over 26 (penyanyi punjul 26 taun) kang dimentori déning Bebi Romeo. Sadurungé, ing taun 2011, Dewi kasil lolos ing audisi The X Factor versi Amérika, nanging banjur kandheg amarga social security. Dewi dikenal minangka kontèstan kanthi karakter swara serak khas lan tèknik vokal kang mateng.
Album solo
Singel lan penampilan liya
Dewi mèlu audisi X Factor Indonesia ing kutha Jakarta, kanthi nembangaké lagu "If I Were A Boy". Dewi carita ngenani motivasiné mèlu kontès nembang iku saka pepénginan almarhum adi lanangé. Sawetara pamenang The X Factor mancanegara, kaya Tate Stevens (Amérika, mangsa kedua) lan Samantha Jade (Australia, mangsa keempat), uga naté rekaman lan lumebu tangga lagu nasional sadurungé mèlu kompetisi.
Sticky rice mortar

Sticky rice mortar was invented in ancient China utilizing organic materials in inorganic mortar. Hydraulic mortar was not available in ancient China, possibly due to a lack of volcanic ash.
Around 500 CE, sticky rice soup was mixed with slaked lime to make an inorganic−organic composite mortar that had more strength and water resistance than lime mortar. Sticky rice played a major role in maintaining the durability of the Great Wall, as well as tombs, pagodas, and city walls. Sticky rice mortar had high adhesive strength, sturdiness, waterproofing capability, and prevented weeds from growing as crude mortar made of sticky rice and burnt lime created a seal between bricks that would rival modern cement in strength.
During the Ming dynasty (1368–1644 AD), brick-making techniques improved significantly in terms of quantity and quality of production. Since then, Great Wall sections were widely built with bricks, with lime mortar and sticky rice used to reinforce the bricks strongly enough to resist earthquakes and modern bulldozers while keeping the building intact.
Modern chemists, through their research, identified amylopectin, a type of polysaccharide, or complex carbohydrate, found in rice and other starchy foods to appear to be responsible for the sticky rice mortar's strength and durability.
Chinese sticky rice

Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients.
Salsa golf

La salsa golf es una salsa emulsionada fría de origen argentino elaborada principalmente a base de mayonesa y no mezclada con tomate. Generalmente se la sazona con comino, orégano o morrón. Fue inventada a mediados de 1920 por el químico Luis Federico Leloir, quien ganó el Premio Nobel de Química en 1970.​ Es una salsa muy popular en Argentina y también en Bolivia, Chile, Colombia, Paraguay, Perú, Uruguay y Venezuela.​​
Según las muchas versiones de la tradición, la salsa golf fue inventada por el químico Luis Federico Leloir —años después premiado con el premio Nobel—a mediados de 1920, cuando concurría al "Golf Club" de la ciudad balnearia de Mar del Plata junto a sus amigos. Aburrido de comer siempre camarones y langostinos acompañados de mayonesa le pidió al mozo (mesero) que le trajera diversos ingredientes (vinagre, limón, mostaza, ketchup, especias diversas, etc.) con la intención de probar diferentes mezclas. De todas ellas la que más les gustó fue la de ketchup y mayonesa. Desde entonces los amigos la bautizaron salsa golf y su fama se extendió.​
Existen varias recetas, aunque los elementos invariables en la composición han de ser la mayonesa -en su mayor parte-, la salsa de tomate (en especial la salsa kétchup), mostaza y -opcionalmente- añadiendo condimentos al gusto (pimentón, orégano, comino, etc).
Se utiliza en el aliño de ensaladas, carnes, etcétera, y es elemento principal en la preparación de un plato frío, también típicamente argentino, denominado palmitos con salsa golf. Una variante más compleja de los palmitos con salsa golf es la ensalada Richmond, llamada así por ser una creación de la tradicional y argentina Confitería Richmond (tal ensalada es preparada con camarones, rodajas de manzana, huevo duro en rodajas, apio, palmitos y la sazón con salsa golf). También se encuentra tal salsa en la argentina "pizza de jamón cocido, queso, palmitos y salsa golf", variedad muy popular en el mismo país.
En Argentina también existe como producto comercial, preparada industrialmente.
En otros países: España esta salsa se denominada salsa rosa. En Venezuela y Colombia se la conoce como salsa rosada. En Puerto Rico se le llama mayokétchup y en República Dominicana mayocachú. En Brasil se llama "molho rosé".
En España la salsa golf en realidad es una mezcla de mayonesa con salsa de tomate (existe también la opción con kétchup) y su tono es más claro que la salsa rosa. Se emplea con pescados y mariscos asados a la plancha.
Entre las muchas variedades de salsas con base en mayonesa que en Estados Unidos se conocen como "thousand island dressing" (aderezo mil islas) —una salsa que figura en un libro de recetas publicado en el 1900, aparentemente una receta popular de Nueva Orleans, Luisiana​— figura la mezcla simple de ketchup y mayonesa, aunque otras formulaciones pueden incluir salsa de tomate, pimentón, mostaza o salsa Tabasco en lugar del ketchup.
Salsa andalouse

La salsa andaluza, en francés sauce andalouse (pronunciación en francés: /sos ɑ̃daluz/), es una salsa con base de mayonesa, a la que se le agrega pasta de tomate y pimientos picantes. Es típica de Bélgica, donde se sirven como acompañamiento típico de las patatas fritas, y, a pesar de su nombre, no es conocida en Andalucía.
En la actualidad, existe una amplia variedad de recetas que incluyen diferentes ingredientes, aunque los tres principales son los mencionados anteriormente. Chef Auguste Escoffier la describe en su famoso libro de 1903 Le guide culinaire como una «salsa mayonesa a la que se le agrega un cuarto de puré de tomate muy fino y muy rojo, y aderezada con 75 gramos de pimientos dulces cortados en juliana, por litro de salsa».​
La salsa andalouse contiene mostaza o harissa que la vuelven ligeramente picante. La harissa es una pasta magrebí de pimientos picantes, perfectamente sustituible por cayena, pimentón picante o chile en polvo.​
Se considera una de las derivadas de la mayonesa, aunque existen recetas que la derivan de otras salsas madre, como la veluté​ o la espagnole.​
La salsa andaluza nada tiene que ver con Andalucía.
Cabe decir que en Bélgica existe una amplia variedad de salsas a base de mayonesa: salsa Brasil (mayonesa con piña), salsa samurái (con ketchup y harissa), salsa tártara (con encurtidos), salsa turca, salsa americana y un largo etcétera. Ninguna de estas salsas hace honor a su origen, pues todas fueron inventadas por los belgas. Sin embargo, cada una de ellas cuenta con unos ingredientes particulares que pueden «recordar» al país o región en cuestión, y su nombre tiene la intención de dotar al producto de «exotismo».
Según La William, la primera empresa belga en comercializar sauce andalouse en el mercado (en 1963), la bautizaron con ese nombre inspirándose en el gazpacho andaluz.​
En España, una salsa similar pero no igual es la salsa brava, que de hecho también se come con papas fritas en una tapa llamada patatas bravas.
Russian dressing

El Russian dressing (denominado en castellano como aliño ruso) es un aliño de ensalada muy típico de la cocina estadounidense compuesto a base de mayonesa o yogur con kétchup, rábano, pimientos y cebolleta así como otras especias según gusto del cocinero o del lugar donde se haga. El nombre proviene de que en un principio uno de los ingredientes era el caviar, típicamente relacionado con Rusia.
Es el principal condimento de los sándwiches Reuben. La salsa mil islas (thousand island dressing) es una variante suya.
Kartoffelsalat

La Kartoffelsalat (en Austria denominada también Erdäpfelsalat) o ensalada de patatas es uno de los platos más conocidos en la cocina alemana. Se trata de un plato compuesto principalmente de patatas cocidas acompañadas de diferentes ingredientes. Esta ensalada tiene diversas denominaciones dependiendo de la zona donde se consuma o elabore, por ejemplo, en la cuenca del Ruhr se llama Erpelschlut. El nombre de Kartoffelsalat viene a traducirse literalmente del alemán como "ensalada de patata". En América Latina la patata es conocida como papa por lo que se llamaría "ensalada de papa".
La preparación de la ensalada de patatas (Kartoffelsalat) se realiza cociendo patatas (en Alemania hay muchas variedades de patatas como, por ejemplo, las Bamberger Hörnchen (Cuernos de Bamberg), Cilena, Hansa, Laura, Kipfler o Sieglinde). Existen variedades de patata muy adecuadas para esta ensalada, que se caracterizan por mantener la forma tras la cocción en agua. En la cocina alemana se denomina a estas patatas festkochend; son aquellas que son adecuadas por poderse mezclar con otros ingredientes sin perder la forma.
Las patatas se pueden cortar en rodajas y posteriormente cocer. Existen variantes en las que es posible cocer las patatas con su piel y posteriormente se pelan.
La preparación e ingredientes de la ensalada de patatas se diferencian bastante de unas zonas a otras, pero como puede entenderse, la patata es el ingrediente común a todas ellas. No existe una receta única que unifique de la elaboración de este plato. Se puede decir que hay dos variantes troncales que se diferencian unas de otras, y son: sin mayonesa y con mayonesa.
Las patatas cocidas y "desnudas" sin mayonesa se pueden encontrar en las Kartoffelsalat del sur de Alemania y de Austria e incluso Croacia. En estos casos se elaboran con una especie de vinagreta a base de una mezcla de vinagre y aceite. Se suele añadir a esta ensalada una pequeña porción de cebollas picadas, unas tiras de tocino asado y pequeños dados de pepinos. A menudo se vierte la vinagreta cuando las patatas están recién cocidas. En cualquier caso la ensalada se puede comer caliente o fría, dependiendo de los gustos.
En el resto de las zonas de Alemania se puede encontrar esta ensalada elaborada con mayonesa. Se puede emplear también yogur o crema. La Kartoffelsalat con mayonesa suele tener pepinillo encurtido en tiras, manzanas y algunos trozos de huevo. También restos de algún asado de carne, Matjes (arenque especial), trozos de salchicha y alguna hierba.
Se parece este Kartoffelsalat con mayonesa a la ensaladilla rusa típica de España, sólo que la ensaladilla contiene pimientos morrones, guisantes, zanahorias, y sobre todo atún y aceitunas. En la región francesa de Normandía, la salade cauchoise es una ensalada de patatas a la que se le añaden berros y ramas de apio junto con un poco de créme fraiche.​
Ensalada de atún

La ensalada de atún es una mezcla de típicamente tres ingredientes: atún, huevo y algún tipo de mayonesa o sucedáneo, como mostaza. El atún empleado suele ser precocinado, enlatado y conservado con agua o aceite. Es frecuente untar la ensalada entre dos rebanadas de pan para obtener un sándwich de ensalada de atún.
Una versión rápida de la ensalada de atún puede hacerse omitiendo el huevo y empleando eneldo o relish. La razón de este cambio es que los huevos deben cocerse, mientras otros ingredientes pueden adquirirse ya listos para comer. Esta versión procede de las recetas de sándwich de atún que piden mezclar el atún con mayonesa antes de untarlo en pan. El atún suele proceder de conservas atuneras.
Se comercializan ensaladas de atún listas para comer en muchas tiendas de ultramarinos. La calidad de estos productos puede juzgarse a menudo por la cantidad de mayonesa. Las versiones baratas contienen mucha mayonesa e ingredientes picados finamente, mientras las más caras llevan mucha menos mayonesa e ingredientes cortados más gruesos.
La ensalada de atún también puede usarse como relleno entre dos crackers, o como acompañamiento de otro plato. En Japón la ensalada de atún se conoce como ツナサラダ tsuna sarada (del inglés tuna salad) o シーチキンサラダ shīchikin sarada (sea chicken salad). El último alude a sea chicken (シーチキン), una marca de atún enlatado producida por Hagoromo Foods.