Dr am 4 real PhD
JF-Expert Member
- Jun 30, 2016
- 11,640
- 24,066
Ukipata majibu kwanini LUBISI ILIYO LALA NI TAMU SANAA HAUTO SUMBUKA😅😂😅
Ukipata majibu kwanini LUBISI ILIYO LALA NI TAMU SANAA HAUTO SUMBUKA😅😂😅Jamani, mimi sina la kuongeza hapa. Normal physiology na human taste inakubaliana na philosophy ya binadamu kwamba chakula fresh from the kitchen lazima kiwe kitamu kuliko kiporo. Ila linapokuja suala la kiporo cha wali na maharagwe tena kilichopikwa kwa nazi original ni kitamu kuliko chakula hicho hicho fresh from the kitchen.
Najua utabisha ila karibu asilimia 95% ya watu niliowauliza kuhusu hii unique and unexplainable scenario wamekubali tena wengine wakasema "unaweza kumaliza sufuria nzima", wengine wakaongezea "ni hatari, kinakuwa kitamu zaidi kikipashwa na kuliwa kwenye sefuria yake ileile ikiwa na ukoko wake", "just changanya kiporo cha maharagwe humohumo kwenye sefuria"
Je wewe unafikiri hii scernario ni kweli? nini experience yako? je wewe ulijisikiaje ukiwa mdogo enzi zile au hata sasa? ni kitafunio bora zaidi, huitaji msosi wa mchana kama ukisindikizia na chai nzito ya maziwa iliyo na Tangawizi kwa mbali?
Swali gumu ni je kuna njia yeyote ya kibiologia, kiphysiologia, kimila na kiutamaduni inaweza kuelezea mabadiliko ya utamu ndani ya kiporo cha wali na maharagwe ya nazi contrary to the nature kwamba kiporo hakiwezi kuzidi chakula fresh kwa utamu
Shart lake usile kwa kutumia kijiko.Jamani, mimi sina la kuongeza hapa. Normal physiology na human taste inakubaliana na philosophy ya binadamu kwamba chakula fresh from the kitchen lazima kiwe kitamu kuliko kiporo. Ila linapokuja suala la kiporo cha wali na maharagwe tena kilichopikwa kwa nazi original ni kitamu kuliko chakula hicho hicho fresh from the kitchen.
Najua utabisha ila karibu asilimia 95% ya watu niliowauliza kuhusu hii unique and unexplainable scenario wamekubali tena wengine wakasema "unaweza kumaliza sufuria nzima", wengine wakaongezea "ni hatari, kinakuwa kitamu zaidi kikipashwa na kuliwa kwenye sefuria yake ileile ikiwa na ukoko wake", "just changanya kiporo cha maharagwe humohumo kwenye sefuria"
Je wewe unafikiri hii scernario ni kweli? nini experience yako? je wewe ulijisikiaje ukiwa mdogo enzi zile au hata sasa? ni kitafunio bora zaidi, huitaji msosi wa mchana kama ukisindikizia na chai nzito ya maziwa iliyo na Tangawizi kwa mbali?
Swali gumu ni je kuna njia yeyote ya kibiologia, kiphysiologia, kimila na kiutamaduni inaweza kuelezea mabadiliko ya utamu ndani ya kiporo cha wali na maharagwe ya nazi contrary to the nature kwamba kiporo hakiwezi kuzidi chakula fresh kwa utamu
😂😂😂🙌Sababu kuu ni mikono ya wachawi wakija usiku na kushika chakula hiko. Unadhani wachawi huwa wanakuja kufanya nini majumbani kwenu kila aiku usiku ? Ni msosi.
Mkuu habari za kuwa bongo zimeingiaje hapo sasa?Huu ni mtizamo wako. Mimi nikiwa Bongo hakuna kitu nachukia kama kiporo. Tena bora wali, ukikutana na kiporo kama cha ndizi ni kibaya kweli kweli.
Rafiki, wewe huwa unatupa chakula kikibaki hata kama hakijaharibika?Kwanini ule kiporo?
Kuacha kula viporoIli iweje?
Nimependa conclusion yako.Hivi jamani tunatakiwa kusoma between the lines. Andiko linajieleza kwamba mwandishi baada ya kuona hiyo inconsistence ya taste , akatengeneza null hypothesis kwamba hakuna tofauti kati ya chakula hicho fresh na kiporo chake. Baadaye akafanya random selection na kutumia open questionnaire approaches ambayo ni sehemu ya qualitative methodology.
Mwandishi amesummarize findings ya research yake . Soma hapa chini, katoa percentage ya results out of total interviewed ingawa hakutoa sample size which of-course ni limitation ya quick study yake kwani this might have affected the validity and representation ya findings, ila findings imeweza kunegate the null hypothesis kwamba kuna tofauti. Next time tutakwenda kwenye level ya kucalculate P-Value husiwe na wasi
Jamani summary of the findings kussupport the scernario ilikuwa
"Asilimia 95% ya watu niliowauliza kuhusu hii unique and unexplainable scenario wamekubali tena wengine wakasema "unaweza kumaliza sufuria nzima", wengine wakaongezea "ni hatari, kinakuwa kitamu zaidi kikipashwa na kuliwa kwenye sefuria yake ileile ikiwa na ukoko wake", "just changanya kiporo cha maharagwe humohumo kwenye sefuria"
Mh huu mchanganyiko sijawahi kuhusikia, je ni wa mkoa gani?Hata ugali uliosongwa kwenye chungu na maharage yaliyopikwa kwenye chungu yakawekwa karanga zilizokaangwa na kusiginwa, mtamu sana.
Mh.....hii ni modern medicine sasa....Prof. Janabi kasema KIPORO ni bora zaidi kuliko chakula kipya!
Huyu sio njaa Chapombe mlapombe wali fresh ngumu sana ila kiporo cha wali uliomkuta mpikaji ,weeeee!njaa ni mbaya
Wewe pekee ndio umejibu swali wengine waliobaki ni typical foolish Tanzanians.Nimeichukua toka Quora kwa mchangiaji mmojawapo:
Some foods taste better the next day due to a process called flavor development or flavor melding. There are several reasons why this phenomenon occurs:
It's important to note that not all foods taste better the next day, as some dishes are best enjoyed fresh. However, for many dishes, the flavors can indeed improve with time, leading to a more delicious eating experience.
- Time for Flavors to Blend: Many dishes contain a variety of ingredients with different flavors. Allowing the dish to sit overnight gives these flavors time to meld together, creating a more harmonious and balanced taste.
- Marination: Marinating meats or vegetables allows the flavors of the marinade to penetrate the food. Allowing the food to sit in the marinade overnight can enhance the depth and complexity of the flavors.
- Seasoning Absorption: Some foods, especially stews, soups, and curries, absorb seasonings better over time. The extended period allows the ingredients to soak up the flavors of herbs, spices, and other seasonings, resulting in a more flavorful dish.
- Breakdown of Starches and Proteins: The breakdown of starches and proteins in certain foods over time can lead to a change in texture and flavor. For example, the starches in rice can retrograde, leading to a firmer texture and a more pronounced flavor.
- Enhanced Umami: Umami, the savory taste, can intensify as certain ingredients break down and release more glutamates over time. This can contribute to a richer and more satisfying flavor profile.
- Resting Period: Allowing cooked foods to rest in the refrigerator overnight can also allow the flavors to settle and develop. This resting period can help the dish reach its full flavor potential.
- Reduction of Harsh Notes: Some dishes may have certain harsh or overpowering flavors when freshly cooked. Allowing the dish to sit overnight can mellow out these strong flavors, resulting in a more balanced taste.
Sure mada ilikuwa inahusu swali kwenye upande wa pathophysiology ya kiporo. Tunajua kiporo kinakuwa kinauchachaji fulani na kuchacha ni bacteria, sasa ni kitu gani cha kiphysiologia na kipathogia kinachosababisha kiporo badala ya kuwa kibaya SABABU YA VIBACTERIA VIDOGO VIDOGO VINAVYOANZA KUOTA NA KUZALIANA ndio kwanza kinakuwa swadakta.Wewe pekee ndio umejibu swali wengine waliobaki ni typical foolish Tanzanians.
Tena umepatia, hawa jamaa wanaojifanya wa Kishua , eti New York, London etc. Nakuhakikishia asilimia zaidi ya 90 wanakula kiporo na ni mara chache kula chakula fresh food, labda avizie restaurant kama ana shift ya kuhudumiaShart lake usile kwa kutumia kijiko.
Tumia mkono alafu huku mkono unaulamba.
Yani ninyi mnaojifanya wa kishua ndio mnakula hadi kesho na wengine leo hii mmekula uporo.
Ku**make kiporo....
Midamida Kiporo cha wali ndondo ndio mambo yangu love !