Scented Paste / Skhab | Recipe 1
How to make scented paste (skhab) using Jatamansi (Spikenard) Powder, Rose Petals, Agarwood, Gum Arabic and other ingredients.
Here is a list of ingredients:
50g Jatamansi Powder
50g Rose Petal Powder
50g Agarwood Powder or 50g Sandalwood Powder
20g / 3 tablespoons Mahlab Powder
20g / 2 tablespoon Ground Cloves
10g Amber or Musk Block
150g Gum Arabic Powder
250ml Rosewater
5ml Ambergris Tincture (alternatively use 5ml Benzoin Essential Oil)
2ml Geranium Absolute
2ml Persian Rose Essential Oil
2ml Neroli Essential Oil
I recommend wearing a dust mask while mixing the powders, and an apron! If you suffer with allergies then wearing gloves when mixing the ingredients would also be a good idea.
I buy many of my ingredients from Hermitage Oils -
They stock a huge and wonderful range of essential oils and resins. Adam Michael is very helpful and knowledgeable.
I also like to use Mymoune rosewater, as it is reasonably priced and excellent quality. Alternatively, I also recommend Petals of the Valley Rosewater -
I buy Mahlab Powder and Ground Cloves from Steenbergs -
ETSY:
Como hacer Relieves y Texturas con Decoupage sobre madera. EN DIRECTO
Os voy a enseñar a hacer relieves y texturas de una forma sencilla sobre madera, también utilizaremos la técnica de decoupage, vamos a decorar una caja de madera.
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comment faire une slime Nutella.
slime facile a faire à la maison en utilisant du marshmallow et du Nutella.
The Day the Viking Age Began
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RECIPE
1 pound (½ kg) pork meat
Salt for seasoning
2 tablespoons (25g) Lard or another oil for cooking
1 ½ cups (125g) chopped spring onion, or leek
2 teaspoons brown mustard seeds, roughly crushed
1 teaspoon chopped mint
1 pound (½ kg) fresh berries
½ cup (120ml) water
½ cup (120ml) mead
1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside.
2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest.
3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional).
4. Slice the pork and serve with the sauce, extra berries, and mint.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO
Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0,
Viking Age Map: By en:User:Bogdangiusca - Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on and other maps., CC BY-SA 3.0,
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 via Wikimedia Commons
Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0,
MUSIC
Battle of the Creek by Alexander Nakarada (serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
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The City of Flowing Light | Critical Role | Campaign 3, Episode 42
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