A ball is a round object (usually spherical, but can sometimes be ovoid)[1] with several uses. It is used in ball games, where the play of the game follows the state of the ball as it is hit, kicked or thrown by players. Balls can also be used for simpler activities, such as catch or juggling. Balls made from hard-wearing materials are used in engineering applications to provide very low friction bearings, known as ball bearings. Black-powder weapons use stone and metal balls as projectiles.
Although many types of balls are today made from rubber, this form was unknown outside the Americas until after the voyages of Columbus. The Spanish were the first Europeans to see the bouncing rubber balls (although solid and not inflated) which were employed most notably in the Mesoamerican ballgame. Balls used in various sports in other parts of the world prior to Columbus were made from other materials such as animal bladders or skins, stuffed with various materials.
Free Download Dx Ball Game
tag_hash_105 🔥 https://urlca.com/2yjYGs 🔥
A ball, as the essential feature in many forms of gameplay requiring physical exertion, must date from the very earliest times. A rolling object appeals not only to a human baby, but to a kitten and a puppy. Some form of game with a ball is found portrayed on Egyptian monuments.[citation needed] In Homer, Nausicaa was playing at ball with her maidens when Odysseus first saw her in the land of the Phaeacians (Od. vi. 100). And Halios and Laodamas performed before Alcinous and Odysseus with ball play, accompanied with dancing (Od. viii. 370).[4] The most ancient balls in Eurasia have been discovered in Karasahr, China and are 3000 years old. They were made of hair-filled leather.[5]
Among the Romans, ball games were looked upon as an adjunct to the bath, and were graduated to the age and health of the bathers, and usually a place (sphaeristerium) was set apart for them in the baths (thermae). There appear to have been three types or sizes of ball, the pila, or small ball, used in catching games, the paganica, a heavy ball stuffed with feathers, and the follis, a leather ball filled with air, the largest of the three. This was struck from player to player, who wore a kind of gauntlet on the arm. There was a game known as trigon, played by three players standing in the form of a triangle, and played with the follis, and also one known as harpastum, which seems to imply a "scrimmage" among several players for the ball. These games are known to us through the Romans, though the names are Greek.[4]
In sports, many modern balls are pressurized. Some are pressurized at the factory (e.g. tennis, squash (sport)) and others are pressurized by users (e.g. volleyball, basketball, football). Almost all pressurized balls gradually leak air. If the ball is factory pressurized, there is usually a rule about whether the ball retains sufficient pressure to remain playable.[8][9] Depressurized balls lack bounce and are often termed "dead". In extreme cases a dead ball becomes flaccid. If the ball is pressured on use, there are generally rules about how the ball is pressurized before the match, and when (or whether) the ball can be repressurized or replaced.
Due to the ideal gas law, ball pressure is a function of temperature, generally tracking ambient conditions. Softer balls that are struck hard (especially squash balls) increase in temperature due to inelastic collision.
In outdoor sports, wet balls play differently than dry balls. In indoor sports, balls may become damp due to hand sweat. Any form of humidity or dampness will affect a ball's surface friction, which will alter a player's ability to impart spin on the ball. The action required to apply spin to a ball is governed by the physics of angular momentum. Spinning balls travelling through air (technically a fluid) will experience the Magnus effect, which can produce lateral deflections in addition to the normal up-down curvature induced by a combination of wind resistance and gravity.
Microbes huddled in the heart of balls of Deinococcus bacteria as thin as five sheets of paper have survived on the exterior of the International Space Station for three years, researchers report August 26 in Frontiers in Microbiology.
It helped that Alex had gotten a two-day lead on being sick, because it got me to take some assorted stock ingredients out of their freezer bags, into a pot and make a batch of stock so enormous, I was pretty sure I used every large dish in the apartment. Of course, by Friday I was laid out too and the gap between defrosting chicken stock from the freezer and making it into something seemed impassable. But the thought of eating anything else depressed me, with the help of my also-infirm husband, turned it into matzo ball soup.
Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat if you wish to use them in matzo balls (below).
Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.
I already had made the stock with another recipe (it was fine, I will try yours next time) but used your recipe for the matzo ball and they were perfect! I would cook the carrots a little longer next time (or try to slice them even thinner) and add some noodles and/or rice for extra body.
Then, when she made matzo balls, she would mix the schmaltzy onions into the batter, and push a morsel of schkvarke into the middle of every matzo ball. They taste incredible, it adds a huge dimension of flavor (toasted onions, rich chickeny flavor) to the matzo balls!
I love matzo ball soup. I recently made matzo balls with a combo of beaten egg whites and seltzer. They were amazing. Very light and fluffy. (not bad for only the 2nd attempt by a lapsed lutheran girl)
I love matzo ball soup. I am not Jewish, but my friend was, and she invited me to her house during Hannakuh and we had the soup. It was the most delicious thing in the world and I wanted to make some with my mom! Definitely worth a try.
I am so excited that you have posted a recipe for matzo balls. I just went to the store and bought matzo hoping to find a good recipe online. Yours was the first one to catch my eye, well, because it is yours! It turns out that my 3 yo is just crazy for matzo balls and has turned his nose up at egg noodles in his soup for weeks now. And of course, I cant wait to try and see if I can cook like my grandmother!
Yes. My mom has told me the story several times of the first time she made matzo balls. She cooked them in the coup and they all fell apart and kind of ruined the soup. So, now I always cook the matzo balls in plain water and then add them to the soup later.
I have a question about storage. Can you put the matzo balls in the broth and toss the whole thing in the fridge together? Or should the matzo balls be stored separately from the broth if you plan on refrigerating it? Thanks.
While most people talk about the matzo ball soup they learned to make from their mother or grandmother. I learned how to make matzo ball soup from my dad, and as stay at home dad, my kids will talk about learning to make it from me.
I modify your chicken stock recipe slightly by removing the skin off of the cut up chicken (Kosher, of course!) as much as possible before adding it to the stock pot, and the transfer it to a pan where I render out the schmaltz to use for the matzo balls (hey, it is only once a year) while I cut up the vegetables. I then take the gribenes, or fond as they would probably call it on Food Network (fried chicken skin for my fellow goyim), drain it, pat it dry of fat with paper towels and then add it back into the stock pot with the rest of the ingredients. I think it helps to create a stock with a very intensely chicken flavor, which is what its all about, right? I also add both fresh parsley and fresh dill during the stock making process.
I separate my eggs and beat the whites to get them a little frothy and add to the yolks. I ALWAYS use a sparkling water. Fresher the better. I have a soda stream at home and make my club soda right before adding to the matzo mix. I use vegtable oil instead of chicken fat and always keep the mixture in the fridge for AT LEAST 3 hours before cooking. I ALWAYS cook in salt water for 30-45 minutes and then transfer to the broth to finish. The matzo balls absorb way too much water to be cooked in the broth. Adding them 15 minutes before serving will give them great flavor. Never fails.
Peel some fresh carrots and chunks of celery and add to the soup. Heat up the soup with the matzo balls and fresh vegetables. for ten or so minutes. Add a little chopped parsley to each bowl when you serve it.
Tomorrow is matzoh ball soup cay for this shiksa. We like our matzoh balls with parsley in them, and the soup with hunks of chicken, sliced carrot & celery, and flat-leaf parsley in it. Heaven. Oh, and half schmaltz, half oil in the matzoh balls.
My daughter and I made these matzo balls for the first time. We only had old matzo meal, so we decided to make our own (we just put matzo in a Cuisinart). We followed the recipe exactly and used seltzer and chicken fat. They turned out beautifully and were quite delicious. Will definitely make this a new tradition.
Happy Hanukkah! I am having a Hanukkah dinner tomorrow night and doing most of the prep and cooking today. My question is, can I make the matzo balls the day ahead, boil them, then refrigerate till we heat the soup the next day, then pop them in for their final chicken bath? Suggestions? Advise? 0852c4b9a8
adobe flash player for ipad 2 free download 2013
free download ek tha tiger full hd movies