It was one hundred years ago when British explorers George Mallory and Andrew Irvine decided to try and become the first people to summit Mount Everest. They started climbing the world’s tallest mountain in 1924 and vanished tragically while going through the northeast ridge of the mountain. Now, a century later, a book was published containing revealing pictures from the unfortunate expedition.
The Expedition Couldn’t Conquer Mount Everest
While neither Mallory nor Andrew returned from the climb, the new book, called Everest 24: New Views on the 1924 Mount Everest Expedition, compiles rare images from the expedition that have never been published before. The book offers a unique look at the meaning people see behind Everest mountaineering and takes a look at some of the mysteries of the experience.
The book also tells the stories of the indigenous people of the Himalayas, who are often overshadowed by the mountaineers but are always there helping the many explorers. There is also a foreword by Norbu Tenzing, who is the son of the first person to reach the summit of Mount Everest, Sherpa Tenzing Norgay. He reached the top in 1953 with Edmund Hillary.
Rare and Unpublished Photographs
The photographs featured in the book come from the collections of the Royal Geographical Society. They were taken by John Noel, who was the official photographer and cinematographer of the expedition, as well as by Bentley Beetham and some of the other team members. They show details from the life of the mountaineers who would go on these expeditions a hundred years ago but also reveal the magnificence of the mountain and the striking landscapes there.
The photographs include snowy vistas, the glaciers and jagged peaks of the mountain, views of the camps and the mountaineers, local Tibetians who look at the camera with curiosity, and much more. There is also the last picture of the two explorers George Mallory and Andrew Irvine before they left camp to make their attempt to climb the summit of Mount Everest. Mallory’s body was later found in 1999 but Irvine’s is yet to be discovered.
This Ingredient Can Be Used to Boost the Chocolate Flavor
Did you know that there is a simple yet effective way to improve the flavor of a chocolate treat? Cocoa powder and chocolate chips impart a chocolatey flavor to any dish. The trick is to add some coffee to the recipe if you want the flavor to be more robust and rich. You probably already know that coffee and chocolate are a perfect combination. What makes them a good match?
Coffee Can Elevate Chocolate Flavor
Contrast is essential, much as how a dash of flaky salt elevates the flavor of baked goodies and brownies. In this example, the bitterness of a coffee offers a counterbalance to the sweetness of the chocolate. This prevents the combination from being overly cloying. The flavor of the chocolate is simultaneously enhanced by the addition of a new dimension provided by coffee. This results in the flavor being both more robust and nuanced. Coffee is a simple ingredient that can be used to easily enhance the flavor of chocolate desserts like brownies and desserts. Here is what you do to elevate chocolate flavors in baked goods with coffee.
Espresso Powder or Instant Coffee
All it takes is a single teaspoon of espresso powder to make a significant difference. Because espresso powder is usually quite finely ground, it’s very easily dissolved in dough and batter. If you don’t have any espresso powder, you can use granules from instant coffee. If they are too coarse, you can crush them in a coffee grinder or a spice grinder. The next step is to combine the dry ingredients with one teaspoon of espresso or coffee granules using a whisk. Then, you can continue with your recipe as usual.
Making a chocolate fondue or a sweet or savory chocolate sauce is another application of this technique. A sauce’s viscosity and texture may be ruined if too much liquid is added to it or if the emulsion breaks. Without damaging it, a pinch of espresso powder or instant coffee will enhance the taste.
The next time you are baking a batch of brownies, cake, or any other chocolate delight, keep a jar of instant coffee or espresso powder in the cupboard next to the cocoa powder. This way, you are prepared to elevate the chocolate flavor.