#black pepper vietnam

[milletonagro]

Black pepper ground Exporters in Vietnam | Milleton agro

Milleton agro is top Black pepper ground Exporters in Vietnam.Our black pepper powder is sourced directly from reputable exporters in Vietnam, ensuring the highest quality and authenticity. With a rich and bold flavor, this spice adds a kick to any dish, making it a versatile ingredient for both savory and sweet recipes. Perfect for seasoning meats, vegetables, soups, and sauces, our black pepper powder is a must-have in any kitchen. Experience the authentic taste of Vietnam with our premium black pepper powder.

[qualitexglobal]

Dried jackfruit Vietnam

Vietnam, with its lush landscapes and tropical climate, is home to an abundance of exotic fruits, and among them, jackfruit stands out as a true tropical delight. Known for its sweet aroma and succulent flesh, jackfruit has been a staple in Vietnamese cuisine for centuries. Now, Qualitex Global brings you the essence of this beloved fruit in a convenient and delicious form: Dried Jackfruit from Vietnam. Give it a try now!

[davidmarkweb125]

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[fazalkhan2914]

Dubai dry fruits price - Herbsnspices Food is nothing without spices, no taste, and no enjoyment, right? Herbs N Spices is the best group of companies that offer the best spices from all across the world like India, China, Dubai, Indonesia, etc. Choose us and cook mouth-watering food today in your kitchen. For more info, visit us:- https://www.herbsnspices.ae/dried-fruits.html

[readingsquotes]

"Ten years ago this August, a white police officer killed 18-year-old Michael Brown in Ferguson, Missouri. What happened on Canfield Drive that day sparked a nationwide movement to save Black lives, end police brutality, and make safety a reality for all people. As a registered nurse, pastor, and local activist, I spent over 400 days protesting alongside thousands of my fellow community members.

I will never forget the brutality we faced in response to our calls for humanity. Police used tear gas, pepper spray, rubber bullets, noise munitions, batons, shields, fists, and boots against us. The Missouri National Guard called us “enemy forces.” Our government labeled us “Black identity extremists.” Many politicians condemned us. Those of us on the front lines were traumatized, but we knew that time would prove we were on the right side of history — and it did. Time will prove the same for the students currently protesting across the country.

....

None of what protesters in Ferguson and at Columbia University have experienced is new — it’s happened hundreds of times throughout our history. It happened in Boston in 1770, when protesters supported independence from British rule. It happened in Pennsylvania in 1897, when mine workers demanded labor rights. It happened in Virginia in 1917, when protesters demanded equal rights for women. It happened in Selma in 1965, when protesters demanded civil rights for Black people. It happened in New York, Chicago, St. Louis, and elsewhere in 1968, when protesters demanded an end to the Vietnam War. And it happened in Washington, DC, and in communities all across our country in 2020, when protesters demanded an end to police brutality.

Behind every attempt to silence a protester is an idea that those in power don’t want people to hear, yet protest movements have been remarkably successful throughout our history. The women’s suffrage movement led to the ratification of the 19th Amendment despite opposition from those in power. The same is true of the Civil Rights movement, which culminated in the Civil Rights Act of 1964 and Voting Rights Act of 1965, and the youth-led nationwide protests that led to the end of the Vietnam War, and South African apartheid.

...During the Ferguson protests, a group of Palestinians visited us and taught us how to protect ourselves against tear gas. That moment opened my eyes to the connection between state-sanctioned violence at home and abroad.

..It’s time our government responded to popular social movements with an ear, instead of a boot.

[najia-cooks]

[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

[cleolinda]

Tyrannosaurus Rex (Zoologist, 2018)

(Zoologist Perfumes)

Zoologist Tyrannosaurus Rex is a gargantuan scent that sinks its teeth into the world of delicate fragrances and rips it wide open. Primitive woods and florals seize you and snatch you away to an ancient era. Smoky, charred wood warns of the danger of smouldering fire, setting your senses on edge, while droplets of metallic rose oxide offer a chilling premonition of blood-lust. The mighty Tyrannosaurus Rex is sometimes menacing, sometimes fascinating, but never, ever ordinary.

Perfumer: Antonio Gardoni Top Notes: Bergamot, Black Pepper, Fir, Laurel Leaf, Neroli, Nutmeg Heart Notes: Champaca, Geranium, Jasmine, Osmanthus, Rose, Ylang Ylang Base Notes: Resins, Cade, Cedar, Civet [synthetic], Frankincense, Leather [synthetic], Patchouli, Sandalwood, Vanilla

As is my wont, I read user reviews across various sites first. These reviews described Horrors. The word "barbecue" was used more than once. But once again, I look at this list of notes and I think, all of this sounds fine. Civet musk can be a little hard to handle; I haven't worn or smelled it much. But I actually like the scent of black pepper, that's fine. "Cade" seems to be smoky distilled juniper tar, and the Parfumo listing replaces the word cade with "Canary Islands juniper." Love a juniper, sounds good. Not sure what "resins" we're talking about, but I enjoy some incense, and "resins" are frequently in that ballpark. Let's give it a whirl.

For some reason, I opened the sample without gloves or even a tissue in my hand, which is what I usually do. I get perfume headaches, after all, and if I get one from just opening a vial, we're putting it back. So I wasn't really ready to wear it, but I was curious. Tyrannosaurus Rex got on my fingertips—

(Troubled Birds)

—and there was nothing I could do about it.

T-Rex does not wash off. It doesn't. I went back to the notes to figure out why. And also, to figure out HOW it opens with a huge belch of slaughterhouse.

Like, I knew, I KNEW this was going to happen, I keep saying that I did my research and I knew what was going to happen when I put this or that fragrance on and then somehow I'm still left reeling when that's exactly what happens. The first thing—well, let's skip to the second thing right now. The Fragrantica note listing specifies "kyara incense" rather than "resins," and that's a precious Japanese incense that—ohhhh, it's oud. You have to follow this linguistic chain of kyara to aloeswood to agarwood to oud, but that's what it is.

Raw materials such as agarwood are becoming increasingly rare due to the depletion of the wild resource. [...] The highest regarded wood, ranjyatai, dates back to at least the 10th century and is kyara wood from Laos or Vietnam, and was used by emperors and warlords for its fragrance. It is said to contain so much resin that it can be used many times over. (Wikipedia: Incense in Japan)

If patchouli is the funk of kings, oud is the odor of emperors. It's not going to wash off, and perhaps more to the point, it would be an extravagant waste if you tried. Oud is valued in Indian perfumery, but it's particularly loved in Arabian fragrance—and I'm talking about both ancient traditions and modern industries here. It's been getting more popular in European and American fragrance for maybe the 10+ years or so, softened for the Western market as "the new patchouli." If I'd known that T-Rex was going to lead me here, I would have scoped out some oud fragrances and planned a whole deep-dive post; instead, we'll do that sometime in the future. For now, I'm aware that oud is—"polarizing," that's a good word:

Maybe you've had a whiff of some popular fragrances featuring oud, like Tom Ford Oud Wood, Byredo Our Immortel, or Maison Francis Kurkdjian Oud Satin Mood. They're distinctively different compositions that all share telltale qualities that oud offers. For one, they last a long time. Even after an oud fragrance dries down on the skin, you can still detect a trace of it radiating from one's body heat — musky, earthy, woody, and a bit smoky, like an incense. It's difficult to describe, but once you've smelled oud, you can most likely recognize it anywhere. On its own, it's quite polarizing, but when combined with a fragrance's note composition, it can add depth and complexity to any kind of scent. (Allure)

To be blunt about it: what this article dances around is the fact that a lot of people think that some ouds smell "sweaty" or even "fecal." I've personally seen this over and over in English-language user reviews at Fragrantica, Basenotes, that kind of all-encompassing database site. And I think there could be a cultural lack of appreciation at play there; it’s also true that some things just do not work with some people, biochemically, no matter how open-minded they are. I wanted to fistfight some European aldehydes. It happens. It’s also true that oud genuinely contains indole, a chemical that also makes some jasmine, ylang ylang, and gardenia flowers smell unpleasantly animalic or, yes, like shit. (Notice that jasmine and ylang are also in T-Rex.) I've never had a problem smelling white florals as unpleasant—and I’ve had jasmine and gardenia plants in my yard—just strong as fuck. I’ve also been lucky enough that the "urine" note in Mitsouko doesn't come out on me. Maybe, in trying T-Rex, the chemistry odds will actually be in my favor.

And I have to say, as a disclaimer: "kyara incense" isn't the official wording on the Zoologist website; I don’t know where this information came from. But after smelling the perfume—I'm not very experienced with oud, but I'm going to say, it tracks. Especially if your goal is to make a—let's say, "confrontational" fragrance.

But I don't think indolic notes are really the big news in T-Rex. The first thing I got was the rose: "Droplets of metallic rose oxide offer a chilling premonition of blood-lust." Bear in mind that rust is iron oxide; T-Rex gives off a very similarly rusty, blood-coppery note from that rose oxide, rather like raw beef. And I can tell it's truly the oxide note, because I can smell actual rose kind of trailing behind it.

My first thought was, who the fuck has ever used rose oxide in a perfume before? Well, it turns out that it doesn't smell like an rogue episode of Hannibal broke out when it's used in a rose accord or a fruit context:

Rose Oxide is the perfect aroma chemical for [a] vibrating, elegant and pulsating rose scent. It is used in many fragrances and [has a] highly impactful high cis quality, fresh, radiant and powerful. It is ideal for all kinds of compounds, used as an ingredient in cosmetics, personal care products, fragrances, cleaners, detergents, home care, perfumes etc. [...] It also adds to the flavor of select fruits like lychee and Gewürztraminer [a wine grape.] Rose oxide is a flavor rich component and can be seen in some essential oils like the Bulgarian rose oil and in roses. Rose oxide is one of the important fragrance materials in creating rosy notes for perfumes. (essentialoil.in)

(That link includes a lot of actual chemical notation, if you're interested in that. Note: "Cis" in this context refers to the spatial arrangement of atoms, "all on one side," not in an opposing "transverse" setup. Today I learned!)

Along that line, the supplier Pell Wall describes their rose oxide as "Floral-rose, green-geranium, bright-clean, metallic, wet. Diffusive and powerful." You'll notice that geranium is also in T-Rex; I would imagine, to boost the rose note, but also to underline the green notes of laurel and evergreen that create a dark, earthy wilderness under the raw meat aspect. I'm guessing that the juniper tar (an interesting nod to the tar pits people associate, however incorrectly, with dinosaur bones) adds some volcanic smoke, although it doesn't actually blend with the "meat" for me. Animalic civet and indole notes must be what give some flesh to the blood. And then of course, you also have the leathery skin of the dinosaur, combined with that (synthetic) civet musk. I'm not sure if the black pepper functions as the darkness of the forest, the wearer's sensation of encroaching threat, or, uh, seasoning.

So, on my skin, I’m getting both a dark dinosaur habitat sort of foundation, and then also “bloodlust” lurching through, with perhaps also the indolic effluvia associated with an abattoir, and I am using fancy words to dance around how gnarly this is. I do not like the slaughterhouse accord. Somehow, who could have guessed, I do not like it. I don't get much leather in the drydown, but in my experience, my skin just eats leather notes, I never get them. The "habitat" base is not very Me, but I actually do enjoy it a little? I already had essential oils of half the notes; I’m down with a lot of them in theory. It’s mostly the oud, the black pepper, and the juniper tar that lend such a menacing tone, I think. It's kind of stony and green, but a very dark and trampled green; it reassures me that I could try more oud and be okay, probably.

And of course, The Funk of Kings is in there—a patchouli that may be as harsh and peppery as the one I got at the beginning of Coco Mademoiselle. Between the stay-funkt patchouli and the immortal oud, I never had a chance of washing this off. (In fairness to me, I tried it twice and I did ride out the second wear.) If you're going to try this, buckle up and commit to it. Tyrannosaurus Rex is the Fuck Around and Find Out of perfume, and I'm not sure who actually wears it for the sake of wearing it. Maybe that suits an extinct animal, on some level: it's stored in your fragrance collection to be exhibited now and then, a marvel of creation, but not given life very often on the skin. You know what would happen if you did—you saw the end of Jurassic Park, and this perfume did too.

Perfume discussion masterpost

[hannahmaysolis]

National Museum of Women in the Arts

Online Art Exhibition: Wanderer/Wonderer: Pop-ups by Colette Fu

Collette Fu crafts enormous pop-up books that are so detailed—they resemble mazes—that illustrate myths and legends and shed light on lesser-known cultures. 

First Picture:

This is a picture of Collette Fu creating her art piece.

Second Picture:

Title: Dai Food from the "We Are Tiger Dragon People" collection.

Concept: The Dai people, an ethnic minority in China's Yunnan Province, are acknowledged in this work. The photographer documented the area and its residents for three years. These pieces served as inspiration for this artwork.

Presentation: This book is about 60 pounds, it consists of ultra-chrome pigment ink, and Epson-enhanced matte paper mounted onto a cougar. The book has a smooth cover paper made up of black iris cloth. Its dimensions are 17x25x10.5 in. Featured in this piece in the Dai people's cultural foods. There is a young Dai woman who is cooking, she has her hair up and is decorated with flowers, she is wearing cultural attire and has an apron around the waist. I can pick out foods like kebabs, a pig`s head, grilled chicken, beef with red peppers, and spicy noodles. I also can see a type of leaf that is used to wrap food. This art piece incorporates a variety of colors and shapes.

I am quite the foodie. I think many of us who live in America and are not Chinese have this image of what "Chinese food" is. But just like many cultures, there is a variety of dishes. What I love about this artwork and find most fascinating about it is the 3D effect, the dishes look as if I could hold them.

Third Picture:

Title: Robin Museum (from Haunted Philadelphia), 2005-2006

Concept:

"Fu found inspiration for this book in the tragic story of young lovers who met secretly in the garden of Philadelphia`s Robin Museum. After the young woman`s family sent her away to try to break up the romance, she returned home to discover that her beau had been killed in the Vietnam war. Devasted, she went alone to the museum, found it locked, and was killed by a car as she dashed across the busy Benjamin Franklin Parkway. Fu associated this story with the unhappy love affair between French sculptor Camille Claudel (1864-1943) and Auguste Rodin (1840-1917), her mentor." (“Wanderer/Wonderer: Pop-Ups by Colette Fu | Online Exhibition”)

Presentation: This book is about 60 pounds, it consists of ultra-chrome pigment ink, and Epson-enhanced matte paper mounted onto a cougar. It has a smooth cover that is held by glue and Chinese joss paper with newspapers. Its dimensions are 53x36x21 in. Featured in this piece is Fu`s spin on the Robin Museums garden. We see fall leaves all around, and trees in the background that surround the centerpiece. Within the trees, sculptors are sticking out. These sculptors are pieces of Robin and Claudel`s work. In the center is a sculpture of a man and woman, representing Robin and Claudel.

This piece is very different from the second picture. The Dai food is colorful, and fun and creates a lively vibe. But in this art piece, there is a type of gloomyness and sorrowful attitude.

I don`t want to take away from you exploring these pieces yourself. Other artworks were presented in this art exhibition, I encourage you to check them out as well and learn of the stories that brought them together.

Fourth Picture:

Title: Ashima, (From the collection "We Are Tiger Dragon People"), 2008-2014

Fifth Picture:

Title: A Pop-up Book of Lillies, Roses, Iris, Pansies, Columbine, Love-In-A-Mist, Larkspur, And Other Flowers In A Glass Vase On Table Top, Flanked By A Rose And A Carnation, 2023

Website to Exhibition: https://nmwa.org/whats-on/exhibitions/online/wanderer-wonderer-pop-ups-by-colette-fu/

[heavencasteel420]

For the unwritten/unpublished ask game thing, 4 and 5. Preferably that vibes-based Lucas story you've mentioned.

Thank you for asking!

4. Something I'm unsure about including: there might be a love triangle that would require some careful handling regarding race, class, and gender. The fic would be set during fall of freshman year. Lucas and Max aren't going out in any formal sense--she won't go on dates with him or do PDA at school or call herself his girlfriend--but sometimes she'll hang out with him in her trailer home and they'll make out. He wants more than this, but that's about all she can give and he takes it because he misses her terribly. Meanwhile, more girls at school are starting to notice him, because he's good-looking and he's on the basketball team. Patrick, looking out for his younger teammate, introduces him to freshman girl Danielle McCorkle. She's pretty, ladylike, and way into 4-H; the McCorkles are the established black farming family in Hawkins.

(Side note: in the social world of Hawkins, most of the well-to-do black families are farmers who have been around for one hundred years or more and live out in the country; the McKinneys are another example. There is a smaller group of newer arrivals like the Sinclairs--doctors, lawyers, accountants--who are scattered throughout the nice developments, plus some working-class black families who are mostly clustered in one okay-ish neighborhood near downtown.)

Lucas goes with Danielle to a dance, but he feels conflicted about it. He's still hung up on Max, who gives her blessing but kind of sulks about it, but Danielle's really sweet and cute and, you know what, it is cool that she knows so much about how to grow different kinds of peppers even if he never really thought about that kind of thing. At the same time, he starts to feel like he's being encouraged to date her by more than one of his teammates because they're way more comfortable with him dating a black girl from a nice family than a poor, "weird" white girl like Max. Which is one thing coming from Patrick, who's also just trying to get by as a black kid in a majority white school (and who, it turns out, feels protective of Danielle, a younger family friend, and doesn't want Lucas to treat her as second-best), but a lot more infuriating when it's the white guys on the team. They're not like Billy--they wouldn't tell him it's wrong to date a white girl, let alone try to kill him over it--but they're still more prejudiced than they think.

I don't think there's any big fallout--the relationship with Danielle just kind of trails off and Max continues to drift away--but both girls end up feeling slighted, partly for class/race reasons. Max is like "of course he wants Danielle, she's so pretty and perfect and her family isn't a disaster area" and Danielle is like "I try so hard to look the right way and act the right way, and he'd still rather moon over a white girl who doesn't even want him around." And, while neither girl is really being fair to Lucas or understands whether the other girl is coming from, their insecurities are based in real-world prejudices that they have suffered. And I really want to be fair to Danielle, who is getting an incredible amount of shit as a black girl in-universe and doesn't have built-in audience sympathy because she's an OC.

5. Is there any scene I'm excited about writing: not to sound like a sicko, but I am jazzed to give Lucas PTSD and make his (attentive! loving!) parents pretty flawed at handling it, partly because they're working with incomplete information and partly because they never really unpacked Charles's own bout with Vietnam-War-related PTSD shortly after Erica was born. Like they are both trying to help and dissuade him from being down on himself for having trauma, but they won't get him professional mental health care because then it becomes Too Real to them.

Also, he's going to find a hobby that's just for him, that he's pretty sure that no one in his life is going to understand and that he's starting pretty late if he ever wants it to be more than a hobby, but it's all his!!! He gets unexpected encouragement from two people (Max and a surprise person!).

[slovenlyrecordings]

Tonight! The MONSTERS en La Mezcalli

by Susana Iglesias

(abajo en Español!)

You think about James Dean before you go to sleep, you look at his picture, I know because I do the same thing. I'm walking down the street of Gabino Barreda listening to Elvis. Since April 2016, Born to be Cheap organized wild parties, the first was very close to here, in a space above Numantina, a cantina in the San Rafael neighborhood. Denep Velasco/Denepa Panky & Matt Watson live among thousands of vinyls, they not only collect them, they spin them to exist. The name of their parties comes from a Divine song called that way. And yes, it seems that this pair was not born to do what others tell them, they have been 8 years of intense trash rock'n'roll, they play killer albums, never fillers, garage, punk, rockabilly, surf, blues Denepa is from Azcapotzalco and Matt from London, from a town called Epsom. They are a luxury, the music of their parties has elegance, style, also the beautiful and original turntables made by their ally Dr Tornas, a mysterious character who gives a turntable made by him on each anniversary of the Born to the winners of their traditional annual dance competition.

To celebrate their 8th anniversary they organized several dates with the legendary Swiss band The Monsters. The first was last Thursday the 25th at Gato Calavera, yesterday in Cuautitlán Izcalli at Sham Rock, today they are playing at a venue in the Guerrero neighborhood, tomorrow they will be in Tijuana at the Black Box, from there they will head to Reno, LA, Seattle , Oslo, Amsterdam, Berlin, Greece, Madrid, will not stop dynamiting ears, souls and minds until July 6, accompanies them on the tour playing records with Pete Slovenly who plans to take The Monsters to the We're Loud Fest in 2025 which will be in Kenya. Pete years ago took them on tour in Vietnam. It was difficult to recover after seeing them live at the Gato Calavera, it was brutal. Devastating & precise power, they opened with Search, in seconds the shirts, boots and glasses flew through the air while The Love I never had played, then came Blow Um Mau Mau, their damn rock and roll trash exploded in our faces and hearts , the frantic faces chanted until they almost fainted in the little hell of sweat and screams of wild rockers.

The songs advanced mercilessly and deadly, while Voodoo Love played I saw Brent Amaker smile, yes the famous country singer from the Seattle scene was next to me. Carrion Kids, present. Chav, a rocker, came from San Francisco to see them. Peppers, drummer of Shifters, took the playlist. Too much rock: El Muertho from Tijuana played yesterday at El Kentucky, a rebel space they set up in what was a KFC on Av. Juárez, it was the party of the unique HeYo radio station. There are not many spaces for REAL rock, that which does not whine, nor hypocritically champions anarchy and accepts change from officials. I know you cry when you remember that James Dean is dead. You spin your records thinking there is no tomorrow. Nights like cars at high speed. Please: forever: Stay sick.

Artículo original en Español

[cyanocoraxx]

up to date list of all my invertz

⭐ - medically significant venom

⭐? - possibly significant, not enough research

⭐⭐- *sisyphus prime voice* this will hurt.

˚₊𓆩༺🕷༻𓆪₊˚

🕷️ tarantulas 🕷️ 

acanthoscurria geniculata - unnamed

aphonopelma sp. jalisco - unnamed

brachypelma hamorii - pleck

ceratogyrus marshalli - kantus ⭐

chilobrachys fimbriatus - hersey ⭐

chilobrachys huahini - unnamed ⭐

cyriopagopoeus lividus - unnamed ⭐

cyriopagopoeus lividus - unnamed ⭐

haploclastus devamatha - bridgeburner

homeoemma chilensis - iblis ♀

lampropelma n. arboricola - unnamed

lasiodora parahybana - laios

phormictopus auratus - furnace ♀

poecilotheria subfusca - pepper ⭐⭐

poecilotheria metallica- unnamed ⭐⭐

pterinochilus murinus - reaver ⭐

selenocosmia crassipes - bard

˚₊𓆩༺🕷༻𓆪₊˚

🕷️ true spiders 🕷️

colombian funnelweb (l. sericata) - cupcake

fishing spider (dolomedes spp.) -  unnamed

black fang wanderer (m. kingsleyi) - sisyphus ♀⭐?

nursery web spider (pisaurina mira) - stalker

pantropical huntsman (h. venatoria) - keter

red fang wandering spider (c. hematostoma) - vulcan⭐?

˚₊𓆩༺🕷༻𓆪₊˚

🩸 centipedes 🩸

scolopendra morsitans (blood red) - sukuna ♂

scolopendra morsitans (blood red) - shrine ♀

scolopendra morsitans (dragon head) - major ♂

scolopendra dehaani (sumatra pink) - eos ⭐⭐

scolopendra subspinipes (java red) - choso ⭐⭐(13cm)

scolopendra dehaani (orange legs) - astraeus ⭐⭐ (21cm)

ethmostigmus trigonopodus (yellow) - akaza ⭐

ethmostigmus austroyunnanensis - kokushibo ⭐♀

scolopendra hainanum pling - tengen ⭐⭐

scolopendra mutilans (green form) - gyomei ⭐⭐

˚₊𓆩༺🕷༻𓆪₊˚

🍃 mantids 🍃

chinese mantis (t. sinensis) - seven

joker mantis (p. picta) - punchline

˚₊𓆩༺🕷༻𓆪₊˚

🐞 beetles 🐞

dorcus titanus - sawblade ♂

dorcus titanus - sharpshooter ♀

˚₊𓆩༺🕷༻𓆪₊˚

🦂 scorpions 🦂

dwarf wood (l. australasiae) - bargarean jade ♀

vietnam forest (h. loaticus) - hideous mass

˚₊𓆩༺🕷༻𓆪₊˚

🐍 snakes 🐍

brazilian rainbow boa - inti ♂ (5-6ft)

royal python - latte ♂ (4ft)

rosy boa - carmine ♂ (2ft)

[qualitexglobal]

The Secret to Fresh and Crisp Mung Bean Sprouts

Mung bean sprouts are a staple in many cuisines around the world, known for their fresh, crisp texture and numerous health benefits. They are a versatile ingredient that can enhance salads, stir-fries, soups, and even sandwiches. Despite their simplicity, achieving the perfect, fresh, and crisp mung bean sprouts requires some knowledge and careful attention to detail. In this article, we'll uncover the secrets to growing and maintaining the freshest mung bean sprouts, ensuring they remain a delicious and nutritious addition to your meals.

The Benefits of Mung Bean Sprouts

Before diving into the secrets of growing mung bean sprouts, it's essential to understand why they are so valued in the culinary and health worlds. Mung bean sprouts are:

Nutrient-Dense: Packed with vitamins A, C, and K, along with essential minerals like iron, magnesium, and calcium.

Low in Calories: An excellent addition to any diet, providing essential nutrients without adding excessive calories.

High in Fiber: Aid in digestion and promote a feeling of fullness.

Rich in Antioxidants: Help combat oxidative stress and support overall health.

Growing Fresh and Crisp Mung Bean Sprouts at Home

Step 1: Selecting Quality Mung Beans

The first step to ensuring fresh and crisp sprouts is starting with high-quality mung beans. Look for organic, non-GMO mung beans from a reputable supplier. Quality seeds are more likely to germinate evenly and produce robust sprouts.

Step 2: Preparing the Mung Beans

Rinse: Thoroughly rinse the mung beans under cool water to remove any debris or dust.

Soak: Place the mung beans in a large bowl and cover them with water. Allow them to soak for 8-12 hours or overnight. This step is crucial as it kickstarts the germination process.

Step 3: Draining and Rinsing

After soaking, drain the mung beans and rinse them well. Transfer the beans to a sprouting jar or a simple glass jar covered with a mesh or cloth secured with a rubber band. Ensure the container allows for good drainage and airflow.

Step 4: Sprouting Process

Initial Drain: After the initial rinse, drain the beans completely. Leaving excess water can lead to mold growth.

Rinsing Cycle: Rinse and drain the beans at least twice a day. This keeps them hydrated and clean, promoting healthy sprout growth.

Environment: Keep the sprouting jar in a dark, cool place. Direct sunlight can cause the sprouts to turn green and bitter.

Step 5: Harvesting the Sprouts

Within 4-6 days, you should have fresh, crisp mung bean sprouts. Harvest them once they reach the desired length, usually around 1-2 inches. Rinse the sprouts one final time and allow them to drain completely.

Step 6: Storing the Sprouts

To maintain their freshness and crispness, store the mung bean sprouts in an airtight container in the refrigerator. They can stay fresh for up to a week, but it's best to consume them within a few days for optimal taste and texture.

Tips for Perfect Mung Bean Sprouts

Consistent Rinsing: Regular rinsing is crucial to prevent the growth of mold and bacteria. Make sure to rinse the sprouts at least twice a day.

Proper Drainage: After each rinse, ensure the sprouts are well-drained to avoid sogginess and spoilage.

Ideal Environment: Sprouts thrive in a cool, dark environment. Avoid exposure to direct sunlight to maintain their crisp texture and prevent bitterness.

Monitor Growth: Keep an eye on the sprouts as they grow. Harvest them once they reach the desired length to ensure they remain tender and fresh.

Incorporating Mung Bean Sprouts into Your Diet

Mung bean sprouts are incredibly versatile and can be used in various dishes:

Salads: Add a handful of fresh sprouts to salads for extra crunch and nutrition.

Stir-Fries: Toss them into stir-fries at the last minute to maintain their crisp texture.

Soups: Use mung bean sprouts as a topping for soups and stews for added freshness.

Sandwiches: Layer sprouts in sandwiches and wraps for a healthy, crunchy element.

Conclusion

Growing fresh and crisp mung bean sprouts at home is a rewarding process that can significantly enhance your culinary creations. By following these simple steps and tips, you can enjoy the numerous health benefits and delightful crunch of mung bean sprouts. Embrace the journey from seed to sprout and savor the freshness that these tiny powerhouses bring to your diet. With Qualitex Global's high-quality mung beans, you'll be well on your way to mastering the art of sprouting.

[rabbitcruiser]

National Hot Sauce Day

Tingle your tastebuds with this spicy condiment, sample sauces from all over the world or challenge your friends to try the hotter varieties.

Are you more of a Tabasco person, or are the spicy chili peppers of Southeast Asia the ones that get your mouth watering? Should hotness be combined with salty flavors or rather sweet ones? Whatever you believe and whatever your preferences, if you are one of those people who feels that “spicy” is never quite spicy enough, National Hot Sauce Day is the perfect day for you!

History of National Hot Sauce Day

Humans started using chili peppers and other such spices thousands of years ago, with many historians believing that chili peppers were one of the earliest plants harvested by humans. Back in this era, historians believe the recipe was a simple mixture of peppers and water mixed into a liquid or thick paste.

In South and Central America, there is evidence of chili peppers being used for cooking as early as 6,000 years ago, but they did not reach Europe until the 16th century when Portuguese and Spanish explorers began sending all sorts of unusual foods from the New World back home.

The first hot sauce to be available in a bottle appeared in shops in the state of Massachusetts in the year 1807, and then suddenly, hot sauce was everywhere and being added to everything. Tabasco sauce is one of the earliest brands to have come into existence that still exists today, being bottled and sold for the first time in 1868.

Today’s recipes contain a wide variety of peppers, and many food enthusiasts argue passionately about which pepper makes the best sauce. Some of the most commonly used peppers are jalapeños, reapers, Thai chilies, cayenne peppers, serranos, and ghost peppers. The hottest pepper in the world is often considered to be the Carolina Reaper, with a Scoville rating of 2,000,000 (the average jalapeno pepper ranking at only 3,500 Scoville Heat Units)!

National Hot Sauce Day Timeline

1492

Explorers to the New World experience chiles

It is believed that Christopher Columbus may be one of the first explorers from Europe to taste chiles. He names them “peppers” because of their spicy flavor that is similar to the black peppercorns he was looking for.

1807

Hot Sauce first appears in America

In the north eastern state of Massachusetts, newspaper advertisements show that hot sauce appears on the market around this time and is sold as “cayenne sauce”.

1868

Tabasco Pepper Sauce is first created

Edmund McIlhenny feels that the diet of southerners in the US is a bit bland, so he plants a crop of commercial peppers and creates his classic Tabasco pepper hot sauce.

1964

Buffalo Wings are invented

One of the quintessential carriers for spicy, peppery sauce, Buffalo Wings take shape in Buffalo, New York when a restaurant owner makes a late night snack for her son and his friends. The restaurant owner’s son and the hot sauce supplier later go on the road together, promoting the use of hot sauce on fried chicken wings.

1980

Sriracha Sauce hits the market

A refugee from Vietnam, David Tran, starts a company in California and names his hot sauce after a city in Thailand: Sri Racha. The sauce contains not only chili peppers but also other ingredients such as garlic and sugar. The hot sauce becomes almost an instant hit.

An Important Distinction

While a real hot sauce lover will know the answer to this question immediately, you may not. Is hot sauce and sriracha the same thing? Many recipes use them interchangeably, but to be a spicy food fan, it is important to know the difference!

Hot sauce and sriracha, while being used in the same way, are usually not considered to be the same thing. The most noticeable difference between the two is the texture, with the hot sauce being more of a liquid and sriracha being a thicker paste. However, there are more subtle differences that separate the two.

According to most chefs, the flavor profiles are distinct from each other, with sriracha containing additions of sugars and garlic, while also being less spicy in many ways. However, even with its differences, many still agree that you can enjoy sriracha in the same ways.

How to Celebrate National Hot Sauce Day

Tongue-burning food-lovers unite! National Hot Sauce Day is the perfect excuse to enjoy the feeling of fire in your mouth all day long. The best way to celebrate this smoking hot holiday is to get together with like-minded people who aren’t afraid of a little spice. Spend the afternoon sampling different hot sauces from all over the world.

According to a survey in 2014, the world’s ten best hot sauces are:

10. Valentina Salsa Picante: This sweet and sour hot sauce has a citrusy tang to it. Made in Mexico, this sauce is sure to add a kick to your meal.

9. Texas Pete: This sauce was made by accident at a little family-run restaurant in 1929 and is a bit weaker than most Louisiana-style sauces. Most commonly seen in American restaurants alongside Tabasco, Texas Pete is a staple.

8. Tabasco: This is a classic, there’s no doubt about it. It contains more vinegar than other hot sauces tend to, adding a punchy kick full of flavor for any meal.

7. Tapatio: This hot sauce is also a bit sweet, with a distinct garlicky flavor. Tapatio is often enjoyed in Bloody Mary drinks as well.

6. Louisiana Hot Sauce Original: This is Louisiana’s number one hot sauce, and we all know those Cajuns know a thing or two about spice.

5. Huy Fong Chili Garlic: Long story short, this stuff is thick, hot, garlicky, and delicious.

4. Frank’s Red Hot: This is the main ingredient in buffalo wing sauce. ‘Nuff said.

3. Crystal: People from Louisiana (yes, Louisiana again) swear by this stuff.

2. Cholula: This delightfully hot Mexican sauce is made from pequin peppers that are 7 times hotter than jalapenos.

1. Huy Fong Sriracha: It’s no wonder the fame of this sauce reaches far and wide. It’s spicy, salty, and seems to go well with almost everything. This is definitely a favorite the world over.

For the avid hot sauce lover in your life, consider a gift they’ll never forget, a hot sauce sampler gift. These contain a variety of themed or regular hot sauce bottles from around the world. For the most daring of taste testers, grab a few friends, and try out the Hot Sauce Pain Challenge: a set that ranges in levels from mild to severe heat. For those who are craftier, consider buying a hot sauce-making kit, a perfect family or friend activity that results in a delicious and spicy outcome.

So, what are you waiting for? Get a few friends together, buy lots of milk to wash these sauces down, and let the sampling begin! And if you’re feeling guilty about doing this to your poor stomach: don’t. Spicy foods fight bacteria and can help speed up your metabolism, so if you only do this every now and then, think of it as doing your body a favor.

Source

[fazalkhan2914]

Original spices give you the taste of food which makes your experience delightful with every bite and our herbs shop in Dubai has every resource that you are looking for. https://www.herbsnspices.ae/black-pepper.html

[beeanddoddi]

friday the 22nd of december

4:41pm

Dalat, Vietnam

yesterday we made friends with a local guide, today we took him up on his offer and began our journey around the city and countryside to explore!!!

the first stop was the cable cars over the mountains. I'm afraid of heights and not a massive fan of dangling from a wire in a metal car but the view today was definitely worth overcoming my fear for.

next stop was a beautiful temple. in the past these kind of place would make me feel uncomfortable, conflicted and slightly weary. but recently I've been trying to open myself up to the world and all its different beliefs and I found myself completely at peace within this place today. I felt as though I could suddenly walk softer on the world. I've reached a point where I can understand and stand in awe and wonder.

next stop was a flower farm. I'm a girl with an unending love of flowers and colours and here they seem to be a wonderful part of their culture!

next was a mushroom farm! mushrooms are an incredibly interesting (and delicious) organism! I am constantly in awe of mushrooms (sadly I didn't get any photos).

after a short stop for an incredibly delicious food (that's half the reason I travel) we headed on our way again!

next we found ourselves at one of the 2 waterfalls we would see today. I stood there at the bottom at these falls and thought surely this is God's greatest creation and we as humans were only meant to marvel in God's wonderful world, our only purpose to find wonder and joy in the nature of the world.

next we found ourselves at coffee and pepper farms and learnt some wonderful new things. tho I will admit it's weird to stop in the middle of the road to see these farms.

next stop, waterfall number 2!!! stunning honestly!

then next we stopped to climb the inside of this 52m tall Budda statue. again, something that would normally bring me discomfort brought me peace. 10 floors of artwork and enlightenment suddenly made me wonder what this belief was all about.

next we stopped at this beautiful cafe for late afternoon coffee and to learn about how rice wine is made here. I'm not a coffee drinker normally but I think I could drink the coffee from here everyday (and I have been so far). the coffee here is sweeter and richer and has a flavour other than bitter. the most common way to drink it is black with a little bit of condensed milk and it tastes absolutely divine! coffee is a perfect way to end a wonderful, awe inspiring day!

[casbooks]

Books of 2023

Book 15 of 2023

Title: NCIS History Special Agent VietNam Authors: Douglass Hubbard Jr. ISBN: 9780915266333 Tags: A-1 Skyraiders, AUS Catherine Anne Warnes (Murdered) (Vietnam War), CH-46 Sea Knight, CIA Bill Bludworth, CIA Foster Fipps, CIA Robert Gambino, CIA William Colby, H-34 Choctaw, HH-3E Jolly Green Giant, HKG Hong Kong, HKG Royal Hong Kong Police, John F. Kennedy, KHM Cambodia, KHM General Lon Nol, KHM Khmer Rouge, KHM Kompong Som, KHM US MSTS SS Columbia Eagle Incident (1970) (Vietnam War), KHM US MSTS SS Mayaguez Incident (Vietnam War), LAO Laos, LAO Nong Khai, LAO Vientiane, Law Enforcement, Military Intelligence, Military Police, Nungs, OV-1 Mohawk, OV-10 Bronco, PHL US USAF Clark Air Force Base, PHL US USN Naval Station Sangley Point, PHL US USN NCSA Philippines, President Dwight D. Eisenhower, President Lyndon B. Johnson, PRK North Korea, RUS VMF Russian Navy, RUS VMF Submarine Force, SGP Singapore, SpecOps, THA Bangkok, THA RTAFB Don Muang Royal Thai Airbase, THA Thailand, THA USMC MCAB Rose Garden/Nam Phong (Vietnam War), True Crime, UH-1 Huey, UK MI6/SIS Secret Intelligence Service, US Alvin Glatkowski (Mutineer) (Vietnam War), US Ambassador Henry Nolting, US Ambassador Henry Cabot Lodge, US Ambassador Maxwell Taylor, US AP Malcom Brown (News), US Bob Hope (Entertainer), US CIA Central Intelligence Agency, US Clyde McKay (Mutineer) (Vietnam War), US DEA Drug Enforcement Agency, US Edwin Ross Armstrong (Defector), US Horst Faas (News), US Maw Maw (Black Power Organization), US MSTS Military Sea Transportation Service, US NBC Garric Utley (News), US Project 100000 (Vietnam War), US Secretary of Defense Robert McNamara, US Special Agent Basic School - Washington DC, US Students for a Democratic Society, US USA 101st Airborne Division (Screaming Eagles), US USA 199th Light Infantry Brigade (Redcatchers), US USA 23rd ID (Americal), US USA ASA 8th Radio Research Station, US USA ASA Army Security Agency, US USA CIC Army Counterintelligence Corps, US USA General Creighton Abrams, US USA General William Westmoreland, US USA Green Berets, US USA Kitsie Westmoreland, US USA MI 525th Military Intelligence Group, US USA MI Army Military Intelligence, US USA Special Forces, US USA United States Army, US USAF General Robert Rowland, US USAF OSI Office of Special Investigations, US USCG United States Coast Guard, US USCG USCGC Chase (WHEC-718), US USMC 12th Marines, US USMC 1st Light Antiaircraft Missile Bn, US USMC 1st MarDiv, US USMC 1st MAW, US USMC 3rd MarDiv, US USMC 3rd Marine Counterintelligence Team, US USMC 4th Marines, US USMC 4th Marines - 3/4, US USMC 5th Marines, US USMC 7th Engineer Bn, US USMC 7th Marines, US USMC 9th Marines, US USMC General Herman Nickerson, US USMC General Leonard Chapman, US USMC General Lewis Walt, US USMC General Paul X. Kelley, US USMC General Robert Cushman, US USMC Major Les Barrett (Provost Marshall), US USMC Major Roger Simmons, US USMC Marine Security Battalion, US USMC Robert Garwood (Defector) (Vietnam War), US USMC Salt and Pepper (Defectors) (Vietnam War), US USN Admiral Earl F. "Rex" Rectanus, US USN Admiral Robert S. Salzer, US USN Commander Joseph Rochefort, US USN Construction Battalions (Seabees), US USN LtCdr John G. "Jack" Graf (POW) (Vietnam War), US USN MSC Military Sealift Command, US USN Naval Security Group, US USN NCSA Naval Counterintelligence Support Activity, US USN NCSU Naval Counterintelligence Support Unit, US USN NISO Naval Investigative Service Office, US USN NISOSF San Francisco, US USN NISRA Naval Investigative Service Resident Agency, US USN NISSU Hong Kong, US USN NISSU Naval Investigative Service Satellite Unit, US USN ONI Office of Naval Intelligence, US USN SEALS, US USN UDT Underwater Demolition Team, US USN USS Blue (DD-774), US USN USS Card (AKV-40), US USN USS Hampden County (LST-803), US USN USS Pyro (AE-24), US USN Washington Navy Yard, USAF Aerospace Rescue and Recovery Service (ARRS), USMC 1st Force Recon Co, USN Admiral Elmo Russell "Bud" Zumwalt Jr, USN Admiral Jerome H. King, USN HA(L)-3 Seawolves, USN NIS Naval Investigative Service, USN PBR Patrol Boat River, USN PCF Patrol Craft Fast Swift Boat, USN US Navy, USN USS Pueblo (AGER 2), USN VAL-4 Black Ponies, VNM 1968 Tet Offensive (1968) (Vietnam War), VNM 4th Coastal Zone, VNM An Hoa Basin, VNM An Long, VNM AN Thoi, VNM Annamite Mountains, VNM Arizona Territory, VNM ARVN General Hoang Xuan Lam, VNM ARVN General Nguyen Chanh Thi, VNM AUS ADF Australian Army Training Team (Vietnam War), VNM Ba Sac River, VNM Battle of Hue City (1968) (Tet Offensive) (Vietnam War), VNM Battle of Khe Sanh (1968) (Tet Offensive) (Vietnam War), VNM Battle of Saigon (1968) (Tet Offensive) (Vietnam War), VNM Ben Hai River, VNM Ben Tre, VNM Ben Tre Province, VNM Binh Thuy, VNM Bright Light Operations (Vietnam War), VNM Buddhist Monk Thich Tri Quang, VNM Ca Lu, VNM Cam Lo, VNM Cam Lo River, VNM Cam Ranh Bay, VNM Camp Eagle (Vietnam War), VNM Camp Evans (Vietnam War), VNM Camp Reasoner (Vietnam War), VNM Can Tho, VNM Carrier Pigeons (Vietnam War), VNM Cau Mau Peninsula, VNM Charlie Med, VNM Chau Doc, VNM Cholon - 95 Nguyen Duy Duong St, VNM Cholon - Five Oceans BOQ, VNM Cholon - Hong Kong BOQ, VNM Cholon - St. Francis Xavier Church, VNM Cholon Provost Marshalls Office (Vietnam War), VNM Chu Lai, VNM CIA Air America (1950-1976) (Vietnam War), VNM Con Thien, VNM Cua Viet, VNM Da Lat, VNM Da Nang, VNM Da Nang - 20 Duy Tan Street, VNM Da Nang - 23 Doc Lap, VNM Da Nang - 23 Doc Lap Bar (Boom Boom Room / Blue Elephant) (Vietnam War), VNM Da Nang - Bridge Ramp (Vietnam War), VNM Dai Lac, VNM DMZ Demilitarized Zone - 17th Parallel (Vietnam War), VNM Dodge City, VNM Dong Tam, VNM DRV NVA General Vo Nguyen Giap, VNM DRV NVA North Vietnamese Army, VNM DRV VC Phung Ngoc Anh - Dragon Lady (Assassin) (Vietnam War), VNM DRV VC Viet Cong, VNM Emperor Bao Dai, VNM Fall of Saigon (1975) (Vietnam War), VNM FSB Ryder (Vietnam War), VNM Gia Dinh, VNM Go Noi Island, VNM Green Beret Affair (Vietnam War), VNM Hai Van Pass, VNM Haiphong, VNM Han River, VNM Hill 327, VNM Hill 37, VNM Hill 55, VNM Hill 621 (Son Tra Mountain) (Monkey Mountain), VNM Hill 65, VNM Ho Chi Minh Trail, VNM Hoi An, VNM Hue, VNM Hue - Hue University, VNM Hue - Le Loi Street, VNM Hue - Purple City, VNM Hue - The Citadel, VNM Hue - The Forbidden City, VNM Hue - Thua Thien Provincial Headquarters, VNM I Corps (Vietnam War), VNM II Corps (Vietnam War), VNM IV Corps (Vietnam War), VNM Kien Hoa Province, VNM LBJ Long Binh Jail - USARVIS US Army Vietnam Installation Stockade (Vietnam War), VNM Leatherneck Square (Vietnam War), VNM Liberty Bridge, VNM LZ Baldy, VNM Mekong Delta, VNM Moc Hoa, VNM Montagnards, VNM My Khe Beach (China Beach), VNM My Lai, VNM My Lai Massacre (1968), VNM My Tho, VNM Nam Can, VNM Nguyen Cao Ky, VNM Nguyen Van Thieu, VNM Nha Be, VNM Nui Mot (The Rockpile), VNM Nui Son Ga (Charlie Ridge), VNM Operation Market Time (1965-1975) (Vietnam War), VNM Operation Sea Float/Solid Anchor (1969-1973) (Vietnam War), VNM Operation Starlite (1965) (Vietnam War), VNM Parrots Beak, VNM Perfume River, VNM Phouc Tuong (Dogpatch), VNM Phu Bai, VNM Phu Quoc Island, VNM Plain of Reeds, VNM Port of Saigon, VNM Quang Ngai Province, VNM Quang Tri, VNM Que Son Valley, VNM Qui Nhon, VNM Rach Gia, VNM Red Beach Base Area (Vietnam War), VNM Route 1, VNM Route 4, VNM Route 535, VNM Route 9, VNM Rung Sat Special Zone, VNM RVN ARVN Army of the Republic of Vietnam, VNM RVN ARVN MP Quan Canh Military Police, VNM RVN ARVN MSS Provincial Military Security Service, VNM RVN ARVN RF/PF Regional Forces/Popular Forces (Vietnam War), VNM RVN General Duonh Van Minh (Big Minh), VNM RVN Marines, VNM RVN MSD Military Security Directorate, VNM RVN Ngo Dinh Diem, VNM RVN Ngo Dinh Nhu, VNM RVN RVNP Can Sat National Police, VNM RVN RVNP Police Chief Colonel Nguyen Van Luan, VNM RVN RVNP Treasure Fraud Repression Unit, VNM RVN SVNAF Da Nang Airbase, VNM RVN SVNAF General Nguyen Ngoc Loan, VNM RVN SVNAF South Vietnamese Air Force, VNM RVN VNN LDNN Lien Doi Nguoi Nhai Navy Frogmen, VNM RVN VNN LLHT Luc Luong Hai Thuyen Navy Coastal Force / Junk Force(Vietnam War), VNM RVN VNN Republic of Vietnam Navy, VNM RVNP CSDB Can Sat Dac Biet Special Branch Police, VNM Saigon, VNM Saigon - 98 Phan Dinh Phuong Villa, VNM Saigon - Brink BOQ (Vietnam War), VNM Saigon - Capital Kinh Do Theater, VNM Saigon - Caravelle Hotel, VNM Saigon - Cercle Sportif Saigonnais, VNM Saigon - Chi Hoa Prison, VNM Saigon - Continental Hotel, VNM Saigon - French Fort, VNM Saigon - Le Lai BEQ, VNM Saigon - Plantation Road, VNM Saigon - US Embassy (Vietnam War), VNM Saigon Provost Marshalls Office (Vietnam War), VNM Soi Rap River, VNM SOM SS Yellow Dragon Incident (Vietnam War), VNM Song Tu Cau, VNM Tam Ky, VNM Tan Chau, VNM Tan Son Nhut Air Base, VNM Tan Son Nhut Air Base - Defense Attache Office (Vietnam War), VNM Tan Son Nhut Air Base - Grey House (Vietnam War), VNM Thach Han River, VNM Thu Bon River, VNM Thua Thien Province, VNM Thuan An, VNM Tien Sa Peninsula, VNM Tu Cau Bridge, VNM U Minh Forest, VNM US CIB Combat Information Bureau - Da Nang (Vietnam War), VNM US MACV Military Assistance Command Vietnam (Vietnam War), VNM US USAF Air Force Advisory Group (Vietnam War), VNM US USMC AHCB An Hoa Combat Base (Vietnam War), VNM US USMC CAG Combined Action Group (Vietnam War), VNM US USMC Camp Horn (Vietnam War), VNM US USMC CAP Combined Action Platoon (Vietnam War), VNM US USMC DHCB Dong Ha Combat Base (Vietnam War), VNM US USMC ECB Elliot Combat Base (Vietnam War), VNM US USMC FLC Force Logistic Command (Vietnam War), VNM US USMC III MAF Marine Amphibious Force (Vietnam War), VNM US USMC KSCB Khe Sanh Combat Base (Vietnam War), VNM US USMC MMAF Marble Mountain Air Facility, VNM US USMC QTCB Quang Tri Combat Base (Vietnam War), VNM US USMC VCB Vandergrift Combat Base (Vietnam War), VNM US USN Camp Tien Sa (Vietnam War), VNM US USN CBMU 301 (Vietnam War), VNM US USN CBMU Construction Battalion Maintenance Unit (Vietnam War), VNM US USN COMNAVFORV Commander of Naval Forces Vietnam (Vietnam War), VNM US USN Da Nang Officers Club - Stone Elephant (Vietnam War), VNM US USN HSAS Headquarters Support Activity Saigon (Vietnam War), VNM US USN LSB Ben Luc (Vietnam War), VNM US USN LSB Logistic Support Base (Vietnam War), VNM US USN LSB Nha Be (Vietnam War), VNM US USN NAF Naval Air Facility Cam Ranh (Vietnam War), VNM US USN Naval Communication Station Cam Ranh (Vietnam War), VNM US USN NCSA Saigon (Vietnam War), VNM US USN NCSU Da Nang (Vietnam War), VNM US USN NCSU Saigon (Vietnam War), VNM US USN NISOV Naval Investigative Service Office - Vietnam (Vietnam War), VNM US USN NISRA Da Nang (Vietnam War), VNM US USN NISSU Cam Ranh Bay (Vietnam War), VNM US USN NISSU Chu Lai (Vietnam War), VNM US USN NISSU Quang Tri Combat Base (Vietnam War), VNM US USN NISSU Vung Tau (Vietnam War), VNM US USN NSA Naval Support Activity - Da Nang (White Elephant) (Vietnam War), VNM US USN NSABT Naval Support Activity Binh Thuy (Vietnam War), VNM US USN NSAD Naval Support Activity Detachment - Cua Viet (Vietnam War), VNM US USN NSAD Naval Support Activity Detachment - Thuan An (Vietnam War), VNM US USN River Patrol Boat Flotilla Five (Vietnam War), VNM Vietnam, VNM Vietnam War (1955-1975), VNM VNN VNI Vietnamese Naval Intelligence, VNM VNN VNNSB Vietnamese Navy Security Bloc, VNM VNN VNNSS Vietnamese Navy Security Service, VNM Vu Gia River, VNM Yankee Station (1964-1973) (Vietnam War) Rating: ★★★★(4 stars) Subject: Books.Military.20th-21st Century.Asia.Vietnam War.Naval, Books.True Crime

Description: “NCIS History-Special Agent Vietnam is a comprehensive account of naval counterintelligence and criminal investigations in Vietnam. Doug Hubbard's first-hand experience provides unique insights into this little explored topic of the war, and the addition of a broad spectrum of his photos complements the narrative with a real life appeal. In an era when the term "terrorism" was not yet in vogue, NIS' investigations of insurgent attacks against US troops is a grim reminder of current threats our military faces in Afghanistan and around the globe on a daily basis.” Michael Sulick, Former Director, CIA National Clandestine Service “Although the Viet Nam War gives up its secrets grudgingly, former special agent Douglass Hubbard unveils an intriguing account of U.S. Naval Intelligence operations in the Republic of Vietnam. Drawing on his three years’ service in Vietnam and his subsequent research and interviews, Hubbard weaves a masterful story with 'NCIS History Special Agent Vietnam' that is equally inspiring and frustrating-just as the war itself proved to be.” Colonel Joseph H. Alexander, USMC. (Ret.) author of the Battle History of the U.S. Marines “Doug Hubbard Jr. explores the seamy underside of the Vietnam War from his ‘catbird seat’ as a special agent of the Naval Investigative Service. At the most there were never more than twenty-one of these Naval Intelligence officers serving in-country, and they had to deal with an overload of such unsavory matters as counter espionage, sabotage, black marketing, currency manipulation, simple theft, drug trafficking, subversion, rape, and murder. Sometimes these investigations came to a brilliant resolution that Sherlock Holmes would have applauded. More often they foundered because of command apathy or indifference.” Brigadier General Edwin H. Simmons, USMC, Chief of Staff of the First Marine Division in 1970, former head of the Marine Corps History Branch, and author of Frozen Chosin: US Marines at the Changjin Reservoir “Doug Hubbard’s exposition with NCIS History Special Agent Vietnam defines a period of counterintelligence development in the Vietnam conflict and records its events for the first time. Compiled personal recollections of wartime special agents make this historical narrative a defining work in the legacy left by the group of Naval Intelligence professionals who devised rules for counterintelligence and force protection in the challenging and dangerous arena of Vietnam in the 1960s. Theirs was a monumental contribution to the U.S. government’s efforts to achieve stability in the Republic of Vietnam, particularly in the early days of the mission when much was accomplished by a select few.” Maynard C. Anderson, former Assistant Deputy Undersecretary of Defense for Security Policy

Review - It was a decent book with a lot of historical information on the Vietnam War and NIS's members. The main problem with the book was how light it was on actual cases vs pages and pages of commentary of who was assigned when and where. Another major issue were the multiple misspellings (Viet Congo is a common one) and repeated paragraphs. It's not unreadable, but it had issues. But for the historical information, and a few insights into deserters, fraggings, and a few interesting cases, it's worth a read.