Fotos von Aner Hadar

Verifiziertes Profil

  • Zahlungsart verifiziert
  • Handynummer nicht verifiziert
  • Ausweis nicht verifiziert
  • Adresse verifiziert

Nimmt vielleicht Gäste auf

  • Letzte Anmeldung vor mehr als 10 Jahre

Registriere dich bei Couchsurfing, um das komplette Profil von Aner zu sehen.

Übersicht

  • 1 Referenz 1 Bestätigt & positiv
  • Spricht fließend Hebrew (modern); lernt zurzeit English, Spanish
  • 37, Männlich
  • Mitglied seit 2009
  • learn as much as i can.. oh and forget it :)
  • traveling the world. meeting pepole, share knowladge and ...
  • Aus galile, israel
  • Profil zu 100 % vollständig

Über mich

CURRENT MISSION

summer.. sounds like europe :)

ABOUT ME

i always happy to meet new people and have a good time :)

PHILOSOPHY

smiling a lot, travel as much as i can and always eat good food :)

Warum ich bei Couchsurfing bin

COUCHSURFING EXPERIENCE

hosting of few guys during the years but never through CS..

Interessen

music
cooking
birth of stars
liquid dreams
skiing
anything :)

  • environment
  • dining
  • cooking
  • traveling
  • music
  • skiing

Musik, Filme und Bücher

wow so many :)

Eine tolle Erfahrung, die ich gemacht habe

5 hours with 70,000 boca junios fans during a wining over river plate 2-0.. it was the most harmonic thing on earth :)

Lehren, lernen, teilen

we do it every day but most of us dont know exactly whats happening during The "Maillard reaction" - The Maillard reaction is a form of non-enzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.

Vitally important in the preparation or presentation of many types of food, The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly-characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment, as the amino groups are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, acrylamide can be formed.

In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds flavor scientists have used over the years to make reaction flavors.

Länder, die ich besucht habe

Argentina, Austria, Belgium, Bolivia, Brazil, Chile, Cyprus, Denmark, Egypt, France, Germany, India, Italy, Liechtenstein, Nepal, Netherlands, New Zealand, Peru, Spain, Switzerland, Thailand, United States

Länder, in denen ich gelebt habe

Israel

Old School Badges

  • Pionier-Badge

Registriere dich bei Couchsurfing, um das komplette Profil von Aner zu sehen.

Meine Gruppen