This fisherman hauling in his catch at sunrise is a perfect example of how little some aspects of Greek island life has changed over the centuries. Fish and seafood are important parts of traditional Greek cuisine, and it doesn’t get much better than eating fish freshly caught by hand on the same day.
Audrey Hepburn was born with her Taurus sun in the 2nd house. She was a figure of beauty who expressed the creative magnificence of Taurus through acting, modelling, and dancing. In true Taurus tradition, she was a mirror of allure to be bloomed in the hearts of everyone, she facilitated the appreciation of beauty through her image and artistry. She was an Aphrodite.
Taurus energies help us understand what is of lasting value. Venus and Moon in Taurus is especially significant because Venus is the ruler of Taurus and the Moon exalts in Taurus. It provides a sense of calm amongst the chaos, the ability to acknowledge and be grateful for the pleasures of life, especially by indulging in them, warm sleep ins, sunsets, creamy coffees, luscious cuisines, beauty regimes, relationships, and art
Aiba-san learned the skills preparing Japanese cuisine from Nakamura Koumei-san.
He learned how to shred radish and carrot. The chopping board was with the logo
of Aiba Manabu. First the radish and carrot were to be cut into strips like
toilet paper (rotary cutting, 桂剥き), of equal thinness, and then be shredded. The
key of good shredding was to confirm the thinness of cut by eye and feel the
thinness by touch. Watabe-san and Sawabe-san praised Aiba-san a lot when he
shred the vegetables. Nakamura-san also recognised Aiba-san’s skills. Aiba-san
said it was great to learn from Nakamura-san, his teaching was easy to
also learned how to cut different kinds of fish (there are different ways to
cut fish of different sorts). He demonstrated his good skills of cutting and
slicing fish in this part.
ice bowl for sashimi is made by injecting water into balloon and then ice the
balloon to a designated time so that the outer side was iced while the inner
side was still water. And then the ice balloon was put on hot pan to make the
serving of Japanese cuisine is to depict a scenery of mountain and water
because the visual beauty of sashimi bowl contributes to good taste, so it is
important to make a beautiful sashimi bowl.
Aiba-san learned how to chop vegetables (乱切り) (gobou, carrot) into
equal size and how to put seasoning in correct order to prepare chikuzenni (筑前煮).
Aiba-san chopped gobou into equal size skillfully, while chopping carrot looked
more difficult. This episode ended with the team enjoying a delicious and
beautiful set of Japanese cuisine.
a friend and I were talking the other night about food in terms of the elder races, and got really into what elves eat now versus what their ancestors ate.
like back at the height of Aen Seidhe’s culture they probably developed such beautiful and tasteful cuisine that they would concoct dishes and meals over the course of a day or even a week sometimes. This was also because their lifespans are so much longer than a human life span that their sense of time slows down.
based on the fact that it’s said in the books the elves have small teeth, I take it they’re not typically meat eaters, but since the fall they’ve probably had to resort to it, especially in the case of the Scoia'tael, since they’re constantly on the road and have to take food where they can get it.
The assimilated elves of the witcher probably still make some of those long-cooking meals, but not often since they no longer have the time (with work etc) nor live on their own time scale (just like being nocturnal is difficult with non-nocturnal neighbors).
Scoia'tael elves probably don’t get the long-cooking meals of their ancestors except on very rare occasions, but they keep their heritage alive with the vegetables and berries and nuts that they use, and the spices. because you can bet your ass the Aen Seidhe used some interesting spices.
You may be more familiar with Bordeaux or Burgundy, but the
Languedoc-Roussillon, bordering Spain and the Mediterranean Sea, is
France’s largest wine region. Over the years it’s made the transition
from providing the country’s bulk wine, to creating distinctive vintages
of great quality. And along with beautiful vineyards and rich historic
sites, it also has the luxury hotels and restaurants to make it a
perfect wine country vacation. Read more >