Main Ingredients Quotes

It was like he’d just discovered fire, and she was the main ingredient.

All the hours he spent theorizing about magic seemed so naive now. The main ingredient in transformation was not magic, it was pain.

Advice for a human. 90. But know this. Men are not from Mars. Women are not from Venus. Do not fall for categories. Everyone is everything. Every ingredient inside a star is inside you, and every personality that ever existed competes in the theatre of your mind for the main role. 91. You are lucky to be alive. Inhale and take in life's wonders. Never take so much as a single petal of a flower for granted.

No matter where we come from, a little sugar is what everybody demands in life, what everybody needs in life. It's perhaps the main ingredient that keeps us alive.

Can this really call itself a cake when its main ingredients are cheese and carrots?

When you think about it in the big scheme of things our time together is like a dash of spice in a big cosmic soup - important for richness of flavor but still not quite the main ingredient. The past is over. It can't and shouldn't be reclaimed. All we ever have is now anyway.

When you think about it, in the big scheme of things, our time together is like a dash of spice in a big cosmic soup--important for richness of flavor, but still, not quite the main ingredient.

Correct me if I'm wrong," said the bat, "but would the main ingredient of water soup be water?

As she left the church, shaking her head, she heard Cole saying Kyle’s name again and again. It was like he’d just discovered fire, and Kyle was the main ingredient.

Communication, intimacy and trust. Three of the most important ingredients that make a relationship last. Not the only ingredients, of course, but without these main staples, a couple can stay together but the relationship will end up being hollow, never reaching that deeper meaning that was created specifically for two people in love.

Let's dispel a little myth. Working hard is NOT the key to success. It may be an ingredient, but it isn't the main one.

Have courage, take risks, and don't be afraid of failing; these are the main ingredients of creating change that you want to see take place in this world.

Ritual is optional, but consistency is not. Creating requires regular hours of solitude. Time is your main ingredient, so use the highest-quality time to create.

Do not fall for categories. Everyone is everything. Every ingredient inside a star is inside you, and every personality that ever existed competes in the theatre of your mind for the main role.

We're not really dating per se,' Leigh said. Nate grinned. 'I wouldn't be so sure about that, pretty lady. I know my brother's tastes and you definitely have the main ingredients. His eyes ate more than his mouth at dinner.

The vampire was the third theological concoction made for the culture to drink from the mixologists of religion and the main ingredient of rabies. The vampire throughout the world arose concurrently with the werewolf and its origin again stemmed from the tortures of being “zombies” tied down in the wilderness.

My main concern was my teeth because they were in constant pain. Meth depletes the body of calcium, the vitamin essential to maintaining healthy teeth. It also includes acidic ingredients that can damage teeth. The ingredients include but are not limited to battery acid: Drano, over-the-counter cold medications like Sudafed, antifreeze, engine starter fluid, and brake fluid. Basically, pop the hood of your car and you can find the ingredients you need to cook meth. I’m no dentist, but I came to the conclusion that was the root of my tooth pain.

Self belief, Wise choice and Karma are the three main ingredients of Winners.

Mindset & context are the 2 main ingredients entrepreneurs and leaders must use for creating sustainable real success

One of ecstasy’s main ingredients is finding happiness in the tedious.

an experience is a subjective phenomenon made up of three main ingredients: sensations, emotions and thoughts.

while everyone’s recipe is a little different, the main ingredients for a successful batter are love, gratitude, kindness and patience. And the single most common ingredient that makes people’s cake bitter is fear, so don’t use

Architecture of Time       Technical civilization is man’s conquest of space. It is a triumph frequently achieved by sacrificing an essential ingredient of existence, namely, time. In technical civilization, we expend time to gain space. To enhance our power in the world of space is our main objective. Yet to have more does not mean to be more. The power we attain in the world of space terminates abruptly at the borderline of time. But time is the heart of existence.

What’s the main ingredient in AFB’s dog-food palatants? “Liver,” says Moeller. “Mixed with some other viscera. The first part that a wild animal usually eats in its kill is the liver and stomach, the GI tract.” Organs in general are among the most nutritionally giving foods on Earth.

One of the main ingredients of the inner millionaire is Self Love. Loving yourself means that you wake every day, embracing the person you are. You accept who you truly are and you greet each day with a smile and, with a strong sense of purpose hoping to make a difference in the world.

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt

Fundamentalism wears many masks, but always claims a monopoly on the Truth. Many people buy into fundamentalism in much the same way people buy cola to quench their thirst. There are elements of truth in fundamentalist thinking, just as water is an ingredient in cola. But just as the water loses much of its value when artificial flavors and colors are added, Truth loses its value when guilt, shame, and rigid dogma are present. Fundamentalism is to the soul what artificial sweetener is to the body.

Kombu is a species of edible kelp (Laminaria japonica) that thrives in long streamers about a palm's-width wide that can reach up to thirty feet in length. Along with katsuobushi, it is the other main ingredient for making dashi. Kombu contains a high level of the amino acid glutamate, which is the source of the "fifth taste", umami, and a precursor to the flavor enhancer MSG. Japan consumes about 50,000tons of kombu a year--- about half wild, and half farmed--- most of it harvested off the coast of the northern island, Hokkaidō.

This is Clive Christian Number One. It's one of my favorite fragrances, and one of the most exquisite. It's made from entirely pure ingredients, mainly natural aged sandalwood from India and Tahitian vanilla, but a lot of the other ingredients - the ones that produce the fine top notes- they change slightly every year, depending on availability and the perfumers' preference." Using her skills, she smelled the scarf. "Pineapple, plum, mirabelle, and peach, heart notes of jasmine, ylang ylang, orris, and carnation. I'm betting this is the '08.

EVERYTHING I KNOW about tears I learned from Meret, who had to do a science presentation on them once. She had four giant photographs on easels, X-ray crystallography of onion tears, tears of change, laughing tears, tears of grief. Close up, they look completely different from each other, because they are. Emotional tears, for example, have protein-based hormones in them, including a neurotransmitter called leucine-enkephalin, which is a natural painkiller. Onion tears are less sticky, and disappear more quickly from a person’s cheeks. Although all tears have salt, water, and lysozyme—the main chemical in tears—how the crystals form differs, due to other ingredients. So onion tears look as dense as brocade. Tears of change resemble the fervent swarm of bees in a hive. Laughing tears are reminiscent of the inside of a lava lamp, with smarter angles. And tears of grief call to mind the earth, as seen from above.

Gong is the foundation of Taijiquan. Physically, the accumulation of gong refers to constant improvements in balance, coordination, agility, and power through the accretion and replenishment of qi, which can be described as “vital energy,” or “life force.”  Mentally and spiritually, the accumulation of gong refers to constant advancement toward realizing inner tranquility. Gong practice means practice of essential exercises necessary to understand the art of Taiji and build a solid foundation of skill. It is indispensable. My teacher compared gong to the flour in noodles; that is, it is the main ingredient.

There are a thousand small honest breweries in this country that because they have been too poor and localized to compete with the big boys have been forced to close, or else operate under famous names while they turn out yeast, or hops, or some other important but unnamed ingredient of the main company's beer. Now, with the trains full of soldiers and supplies rather than pale ale, perhaps people far from the great breweries will turn again to their local beer factories and discover, as their fathers did thirty years ago, that a beer carried quietly three miles is better than one shot across three thousand on a fast freight.

Despite the complexity and variety of the universe, it turns out that to make one you need just three ingredients. Let’s imagine that we could list them in some kind of cosmic cookbook. So what are the three ingredients we need to cook up a universe? The first is matter—stuff that has mass. Matter is all around us, in the ground beneath our feet and out in space. Dust, rock, ice, liquids. Vast clouds of gas, massive spirals of stars, each containing billions of suns, stretching away for incredible distances. The second thing you need is energy. Even if you’ve never thought about it, we all know what energy is. Something we encounter every day. Look up at the Sun and you can feel it on your face: energy produced by a star ninety-three million miles away. Energy permeates the universe, driving the processes that keep it a dynamic, endlessly changing place. So we have matter and we have energy. The third thing we need to build a universe is space. Lots of space. You can call the universe many things—awesome, beautiful, violent—but one thing you can’t call it is cramped. Wherever we look we see space, more space and even more space. Stretching in all directions. It’s enough to make your head spin. So where could all this matter, energy and space come from? We had no idea until the twentieth century. The answer came from the insights of one man, probably the most remarkable scientist who has ever lived. His name was Albert Einstein. Sadly I never got to meet him, since I was only thirteen when he died. Einstein realised something quite extraordinary: that two of the main ingredients needed to make a universe—mass and energy—are basically the same thing, two sides of the same coin if you like. His famous equation E = mc2 simply means that mass can be thought of as a kind of energy, and vice versa. So instead of three ingredients, we can now say that the universe has just two: energy and space. So where did all this energy and space come from? The answer was found after decades of work by scientists: space and energy were spontaneously invented in an event we now call the Big Bang.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

Katsuobushi is dried bonito, or skipjack tuna (Katsuwonus pelamis). Chunks of the fish are smoked and dried into hard blocks, which keep for several months. Along with kombu, katsuobushi is the other main ingredient used in making dashi. Throwing the whole block of fish in the water won't work; it must first be shaved into flakes with a tool that resembles an inverted carpenter's plane. However, almost no one actually prepares the flakes by hand anymore; home cooks buy bags of them at the grocery store or use instant powder preparations instead. Although bonito is the most popular type of dried fish for making dashi, many others are used as well, such as mackerel (sababushi), bluefin tuna (magurobushi), and sardines (niboshi).

Um, i-it's Monkfish-Dobujiru Curry." DOBUJIRO A hot stew with monkfish as the main ingredient... it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima. Curry and monkfish? What a strange pairing. What on earth is she thinking? AAAH... "Now I see! This is why she used monkfish! The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth. But she added curry spices to that... ... to make a "Monkfish-Liver-Curry Miso" base!" "Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!

Back in Turkey, he used to be: ÖMER ÖZSİPAHİOĞLU. Here in America, he had become an OMAR OZSIPAHIOGLU. His dots were excluded for him to be better included. After all, Americans, just like everyone else, relished familiarity — in names they could pronounce, sounds they could resonate, even if they didn’t make much sense one way or the other. Yet, few nations could perhaps be as self-assured as the Americans in reprocessing the names and surnames of foreigners. When a Turk, for instance, realizes he has just mispronounced the name of an American in Turkey, he will be embarrassed and in all likelihood consider this his own mistake, or in any case, as something to do with himself. When an American realizes he has just mispronounced the name of a Turk in the United States, however, in all likelihood, it won’t be him but rather the name itself that will be held responsible for that mistake. As names adjust to a foreign country, something is always lost — be it a dot, a letter, or an accent. What happens to your name in another territory is similar to what happens to a voluminous pack of spinach when cooked —some new taste can be added to the main ingredient, but its size shrinks visibly. It is this cutback a foreigner learns first. The primary requirement of accommodation in a strange land is estrangement of the hitherto most familiar: your name.

So great is the feeling of freedom that the food processor brings to its middle-class devotees—I include myself—we should be careful not to delude ourselves that it has really saved all labor. The medieval housewife making pancakes in Le Ménagier de Paris stood face to face with the people she was wearying, whereas our servants have mainly been removed from view. We do not see the hands in the chicken factory that boned the breasts, never mind the chickens that gave their lives, nor the workers who labored to assemble the parts of our whizzy food processors. We only see a pile of ingredients and a machine ready to do our bidding. Alone in our kitchens, we feel entirely emancipated.

The person is otherness in communion and communion in otherness. The person is an identity that emerges through relationship; it is an 'I' that can exist only as long as it relates to a 'thou' which affirms it's existence and it's otherness. If we isolate the 'I' from the 'thou' we lose not only it's otherness but also it's very being; it simply cannot be without the other. Personhood is freedom. In its anthropological significance, personhood is inconceivable without freedom; it is the freedom of being other. I hesitate to say 'different' instead of 'other', because 'different' can be understood in the sense of qualities (clever, beautiful, etc.), which is not what the person is about. Person implies not simply the freedom to have qualities, but mainly the freedom simply to be yourself. And yet because, as we have already observed, one person is no person, this freedom is not freedom *from* the other but freedom *for* the other. Freedom thus becomes identical with *love*. We can love only if we are persons, that is, if we allow the other to be truly other, and yet to be in communion with us. If we love the other not only in spite of his of her being different from us but *because* he or she is different from us, or rather *other* than ourselves, we live in freedom as love and in love as freedom . [In this way] personhood is creativity. Freedom is not *from* but *for* someone or something other than ourselves. This makes the person *ec-static*, that is, going outside and beyond the boundaries of the 'self'. But this *ecstasis* is not to be understood as a movement towards the unknown and the infinite [an arbitrary, abstract *othering* for the sake of itself]; it is a movement of *affirmation of the other*. This drive of personhood towards the affirmation of the other is so strong that it is not limited to the 'other' that already exists, but wants to affirm an 'other' which is [the product of] the totally free grace of the person. The person [out of totally free grace] wants to create its own 'other'. This is what happens in art; and it is only the person that can be an artist in the true sense, that is, a creator that brings about a totally other identity as an act of freedom and communion. The subject of otherness, then, is raised in its absolute ontological significance. Otherness is not secondary to unity; it is primary and constitutive of the very idea of being. Respect for otherness is a matter not [only] of ethics but of ontology: if otherness disappears, beings simply cease to be. There is simply no room for ontological totalitarianism. All communion must involve otherness as a primary and constitutive ingredient. It is this that makes freedom part of the notion of being. Freedom is not simply 'freedom of will'; it is the freedom to be other in an absolute ontological sense.

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.

Look at all the beautiful, delicate layers! It's a perfect mille-feuille! "Heh. I call it... ...Mushroom Mille-Feuille with Duxelles Filling. Eat up!" Incredible! The exciting flavors of multiple kinds of mushrooms meld together with the crispy, ultrathin layers of piecrust in a moist and magical harmony! "The main ingredient Rindo Kobayashi chose was shiitake mushrooms! She used olive oil to cook them into a confit, trapping and magnifying their natural umami flavor!" Wait... this tang! "Aah. Champignon mushrooms and shallots, sautéed to a golden brown in garlic and butter and then simmered to a paste in broth. Cracked nuts and heavy cream were blended in to make a Duxelles, which she then sandwiched between the Mille-Feuille layers. *Duxelles is a mushroom paste often used as a base for fillings or sauces.* A perfectly balanced tart note makes the salty savoriness of the confit stand out... ... while allowing the mellow sweetness of the shiitake to linger on the tongue! Though I can't put my finger on what this sour flavor is from. What is it?" "Ants.❤️ I extracted formic acid from ants and mixed it into my Duxelles!" "WAAAAH?!" Too much formic acid is poisonous, of course. But in small amounts it can be a wonderful culinary accent. It has no extraneous sweetness, just a sharp, invigoratingly tart tang. "Not only that, if you add it to a sweet base, it can create deeper, more nuanced flavors than the more commonly used citrus fruits.

Main ingredients: rice, distilled alcohol, brewing saccharides...' what's that all mean?" "During the second World War, something called sanbaizōshu was created as a way to make sake from a small very small amount of rice." "'Sanbaizōshu'?" "Essentially, you take sake made the proper way but then dilute it until it's three times its original volume. Besides water, the main additive is distilled grain alcohol, followed by malt syrup, glucose, and MSG to fix the flavor." "What? You add a completely different alcohol that wasn't created during the brewing?!" "Monosodium glutamate? I can't believe they'd add such a thing to a drink!" "You're right. This isn't real sake. Although we now have an abundant supply of rice, the big beverage companies still make sanbaizōshu since it's an easy way for them to make a profit." "But I trusted them because they're popular brands..." "It's the other way around. Most of the large companies with huge advertising campaigns on TV and whatnot use this method." "Then what about this bottle with "Junmaishu" on it?" "It's from a small brewery in the countryside, a sake made from nothing but rice, kōji, and water. This is the kind of sake that should have an ingredient label so that people can see that it's truly pure. It's a tragedy that we have it the other way around here in Japan. Is there any other country in the world that's degraded their traditional drink like this?It's an important part of our culture and it's almost been destroyed.

The three main mediaeval points of view regarding universals are designated by historians as realism, conceptualism, and nominalism. Essentially these same three doctrines reappear in twentieth-century surveys of the philosophy of mathematics under the new names logicism, intuitionism, and formalism. Realism, as the word is used in connection with the mediaeval controversy over universals, is the Platonic doctrine that universals or abstract entities have being independently of the mind; the mind may discover them but cannot create them. Logicism, represented by Frege, Russell, Whitehead, Church, and Carnap, condones the use of bound variables to refer to abstract entities known and unknown, specifiable and unspecifiable, indiscriminately. Conceptualism holds that there are universals but they are mind-made. Intuitionism, espoused in modern times in one form or another by Poincaré, Brouwer, Weyl, and others, countenances the use of bound variables to refer to abstract entities only when those entities are capable of being cooked up individually from ingredients specified in advance. As Fraenkel has put it, logicism holds that classes are discovered while intuitionism holds that they are invented—a fair statement indeed of the old opposition between realism and conceptualism. This opposition is no mere quibble; it makes an essential difference in the amount of classical mathematics to which one is willing to subscribe. Logicists, or realists, are able on their assumptions to get Cantor’s ascending orders of infinity; intuitionists are compelled to stop with the lowest order of infinity, and, as an indirect consequence, to abandon even some of the classical laws of real numbers. The modern controversy between logicism and intuitionism arose, in fact, from disagreements over infinity. Formalism, associated with the name of Hilbert, echoes intuitionism in deploring the logicist’s unbridled recourse to universals. But formalism also finds intuitionism unsatisfactory. This could happen for either of two opposite reasons. The formalist might, like the logicist, object to the crippling of classical mathematics; or he might, like the nominalists of old, object to admitting abstract entities at all, even in the restrained sense of mind-made entities. The upshot is the same: the formalist keeps classical mathematics as a play of insignificant notations. This play of notations can still be of utility—whatever utility it has already shown itself to have as a crutch for physicists and technologists. But utility need not imply significance, in any literal linguistic sense. Nor need the marked success of mathematicians in spinning out theorems, and in finding objective bases for agreement with one another’s results, imply significance. For an adequate basis for agreement among mathematicians can be found simply in the rules which govern the manipulation of the notations—these syntactical rules being, unlike the notations themselves, quite significant and intelligible.

I bought all these ingredients and headed to Marlboro Man’s house, choosing to ignore the fact that Marinated Flank Steak actually needs to marinate. Plus, I didn’t know how to operate a grill--Los Angeles County apartment buildings had ordinances against them--so I decided to cook it under the broiler. Having not been a meat eater for years and years, I’d forgotten about the vital importance of not overcooking steak; I just assumed steak was like chicken and simply needed all the pink cooked out of it. I broiled the beautiful, flavorful flank steak to a fine leather. With all my focus on destroying the main course, I wound up overcooking the angel hair noodles by a good five minutes, so when I stirred in all the cheeses I’d so carefully grated by hand, my Tagliarini Quattro Formaggi resembled a soupy pan of watery cheese grits. How bad could it possibly be? I asked myself as I poured it into garlic-rubbed bowls just like they did at Intermezzo. I figured Marlboro Man wouldn’t notice. I watched as he dutifully ate my dinner, unaware that, as I later learned, throughout the meal he seriously considered calling one of the cowboys and asking them to start a prairie fire so he’d have an excuse to leave.

Evolution is largely a temporal phenomenon, Merrill. The environment changes, and populations in that environment change in turn, or they languish. Individual organisms don't evolve; populations do. Nature doesn't give a damn about individuals. The only role we play in evolution is surviving long enough to give birth to offspring who are slightly different from us. Some of our offspring will prosper in a changing environment, and some of them will not. As for us individuals, once we've reproduced, nature has no more use for us. We perish along with our ill-adapted young. Death has always been an essential factor in species survival. Now consider the human race. We are a partial exception to the rule. Unlike other species, we have developed culture. Instead of adapting to a changing environment biologically, we can sometimes adapt to it culturally. If an Ice Age comes along, we don't need to grow fur on our bodies if we invent the fur coat. Culture allows us to adapt to almost any environment, including the harshest, like space. In fact, our cultural adaptation is so robust that it all but obviates the need to evolve biologically. We are so good at adapting to changing conditions with our knowledge and technology that we may deceive ourselves into believing that we are above nature. But only a fools believes that. Nature always has the last word. A star in our neighborhood could go supernova and wipe out all life in our solar system, and no amount of culture could save us from that. That, I believe, is the main reason you want to seed humanity throughout the galaxy. So as not to have all our eggs in one basket... The chief difference between biological and cultural adaptation is that while biological evolution doesn't care about individuals, cultural evolution does, often at the expense of the species. Look at how many times we've nearly wiped ourselves out through cultural means: the nuclear bomb, pollution, climate change, the Outrage. We can't seem to help ourselves. Look at what we've done: we've made individuals all but immortal, even when it means we can have no more children. In one stroke, we've eliminated the two key ingredients of evolution: offspring and death. From a biological perspective, we're skating on mighty thin ice. ... ...as long as the individual reigns supreme, there's a finite limit to our survival. ... We need a means for the individual, not just the species, to participate in biological evolution, and that's what my project is all about. We need to be able to let our biological bodies die, to have offspring that are molded by the changing needs of the environments we find ourselves in, and yet to serially inhabit these bodies as the same individual. That means we need to be able to move our minds from one body to the next. ... Mine is a singularity in which the obsolete individual is invited to cross over to the new, not simply to die out. The existing person need not die to make room for the newcomer. Anyone can play.

But the one piece of this dish that plays the biggest role of all... is this wrapping around the chicken breast... the Croûte!" Croûte! A base of bread or pie dough seasoned with savory spices, croûte can refer either to the dough itself or a dish wrapped in it. It's a handy addition that can boost the aroma, textures and presentation of a dish without overpowering its distinctive flavors! "You are correct. Therein lies the greatest secret of my dish. Given the sudden measurements to the original plan and my need to create an entirely different dish... ... the Croûte I had intended to use to wrap the chicken breast required two very specific additions. Those two ingredients were... FINELY MINCED SQUID LEGS... ... AND PEANUT BUTTER." "NO WAY! SQUID LEGS AND PEANUT BUTTER?!" "Yes! Squid legs and peanut butter! Appetizer and main dish! There is no greater tie that could bind our two dishes together!" Peanut butter's mild richness adds subtle depth to the natural body of the chicken, making it an excellent secret seasoning. And the moderately salty bitterness of the squid legs is extremely effective in tying the Croûte's flavor together with the meaty juiciness of the chicken! "Even an abominable mash-up that Yukihira has tinkered with for ages... ... can be transformed into elegant gourmet beauty when put in my capable hands. The Jidori chicken breasts and the squid and peanut butter Croûte... those are the two pillars of my dish! To support them, I revised all the seasonings for the sauces and garnishes... ... so that after you tasted Soma Yukihira's dish... ... the deliciousness of my own dish would ring across your tongues as powerfully as possible!

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

Calculating risks shrewdly is the main ingredient for consistent superior performance. Pros play percentage ball, and that’s why, in the long run, they are more consistent than amateurs. Therefore, it could be said that the difference between an amateur and a pro lies in consistency. Relying on the probabilities based on a positive mathematical expectation to win (your “edge”) will lead to success.

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

the four main ingredients of a successful family time: planning, teaching, problem-solving, and having fun. Notice how this one structure can meet all four needs—physical, social, mental, and spiritual—and how it can become a major organizing element in the family. But family time doesn’t have to be that involved—especially at first. If you want, you can just begin to do some of these things at a special family dinner. Use your imagination. Make it fun.

Another aspect you should greatly consider is the peace of mind in knowing that when you control more of the food preparation process, you have more oversight on hygiene, food safety, ingredients, and other sanitary considerations. We may not like to think about it as much, but meals

When you prepare your food yourself, you can ensure that food is handled carefully and prepared in the most sanitary way. You will not worry about whether it was cooked properly or if the ingredients used were no longer fresh, or even if the cooking utensils utilized were properly sanitized. This decreases your risk of illnesses or medical issues which may arise from improper food handling and unsafe preparation.

The wedge of cake, sheathed in its tight plastic wrap, beckoned. I sat down and gave thanks for women like Beth Anne, who practiced the endangered art of baking (one day "baked from scratch" may sound as archaic and faraway as "alchemy"). I ate the cream cheese frosting first, and then as I tucked into the garnet sponge of the cake, DWH asked me whether Baby Harper had sent me the photographs. I concentrated on the moist crumb of the cake. I thought about how its flavors- butter, cocoa, and vanilla- had no relationship to its flamboyant color. Red was a decoy, a red herring, and with each bite there was a disconnect between expectation and reality. That was the main source of the cake's charm.

Habit, torpor, and the pervasive desire of employees not to risk their careers and pensions by making the wrong decision: these are the main ingredients in the mixture that gives international law its great binding strength.

was somewhere in the recipe but not the main ingredient. Asked to name myself, I had instead named my Perez women, my matriarchal family tree. Each Orisha is a source energy, with particular creative and destructive powers. Yemayá for the ocean surface—her ripples, swirls, and tsunamis, her saltwater hips the essence of maternal life. Oyá for the tornado—the winds. The cosmology of my cousins was divvied up, too, into specialized forces of creation and destruction.

In the winter, the beer froze, causing the alcohol to separate into high-proof liquor. We can be sure the resulting moonshine did not go to waste. To make matters worse, the main nonalcoholic source of nutrition, bread, is now believed to have been plagued with the hallucinogenic fungus ergot, the base ingredient for LSD. Drunk doctors, tipsy politicians, hungover generals: the plague, famine, and war. Add a pope on acid, and medieval Christianity starts to make a whole lot of sense.

There’s an unspoken rule to our preserving: you shouldn’t have paid for the main ingredient. It should be part of a glut, otherwise unwanted or impossible to use, or should be foraged from the wild, where it would only decay without your intervention. You don’t have to look back many generations to see how this was an essential supplement to scarce fresh produce in winter months, although today it’s perhaps more of an affectation, an aspect of my personal culture that I’m reluctant to concede.

Just Because Flour Is The Main Ingredient, It Can Not Bake A Tasty Cake Alone.

How to Make Bone Broth Being stocked up on bone broth means you’re always just a few steps away from a flavorful and nutritious meal. I use it for simmering grains and beans, steaming vegetables, making sauces, and as a base for soup. And since reliable brands like Brodo and Bonafide Provisions have made bone broths accessible (always shop for your bone broth in the freezer aisle), I rarely make bone broth at home. But I always store spare chicken backs and clipped wing tips in the freezer and end up making a batch whenever I have enough. The process for making bone broth is simple; the main ingredient is time: 1. Use bones with a lot of meat/cartilage attached, like wings, backs, knuckles, and feet. 2. Cover the bones with 1 to 2 inches of cold filtered water. 3. Add ½ tablespoon vinegar per 1 pound of bones. (Recipes I’ve seen claim this maximizes collagen extraction. I don’t know if it actually does anything, but it doesn’t hurt!) 4. Bring to a gentle simmer and cook, skimming any froth/scum/fat regularly and topping off with water as needed, until the bones start to fall apart (12 hours for chicken, up to 18 hours for beef, pork, and lamb). 5. If you want to use aromatics (like carrot, celery, onion, and herbs), add them an hour before the cooking time is over. 6. After simmering, strain through a fine-mesh sieve and taste. If looking for a more concentrated flavor, return the bone broth to

The classification system is now called the NOVA system, and it divides food into four groups.1 The first is ‘unprocessed or minimally processed foods’ – foods found in nature like meat, fruit and vegetables, but also things like flour and pasta. Group 2 is ‘processed culinary ingredients’, including oils,‡ lard, butter, sugar, salt, vinegar, honey, starches – traditional foods that might well be prepared using industrial technologies. They’re not things we can survive on, because they tend to be nutrient-poor and energy-dense. But mix them with stuff from the first group, and you’ve got the basis of some delicious food. Group 3 is ‘processed food’, ready-made mixtures of groups 1 and 2, processed mainly for preservation: think tins of beans, salted nuts, smoked meat, canned fish, chunks of fruit in syrup and proper freshly made bread. And then we come to Group 4, ‘ultra-processed foods’. It’s long, perhaps the longest definition I’d ever read of a scientific category: ‘Formulations of ingredients, mostly of exclusive industrial use, made by a series of industrial processes, many requiring sophisticated equipment and technology.

THE EIGHT GUIDING PRINCIPLES The eight guiding principles reveal how to detect and work with the energetic imbalances in the body. In fact, the principles consist of four polar opposites, which are as follows. INTERNAL/EXTERNAL Internal/external determines the location but not the cause of the problem. Internal organs are often affected by an emotional issue, and less frequently by an unknown cause or an external factor. External disorders are either caused by an outside-of-the-body pathogen that attacks suddenly or an acute or chronic invasion in the channel. External symptoms might involve the hair, muscles, and peripheral nerves and blood vessels, while internal systems involve the organs, deep vessels and nerves, brain, and spinal cord. HOT/COLD Hot/cold indicates the nature of the imbalance and the overall energy of the patient. Full heat or hot is excess heat in the interior. Excess heat is too much yang. Empty heat is deficient yin in the interior (usually caused by Kidney yin deficiency.) Full cold is excess cold in the interior. Excess cold comes from too much yin. Empty or deficient cold is a deficiency of yang. Hot and cold can coexist within the system. Cold symptoms might involve chills and pale skin, while hot symptoms could involve a raging fever and high metabolism. FULL/EMPTY Full/empty describes excess versus deficiency. It indicates the presence of a pathogen as well as the condition of the bodily chi. Full describes the presence of an internal or external pathogen or stagnated chi, blood, or food. Empty indicates no pathogen but weak chi, yin, yang, or blood. Mixed portrays the presence of a pathogen and weak chi, blood, yin, or yang. Full or excess symptoms often accompany a condition that is acute or sudden-onset, while empty or deficiency syndromes are more chronic and slow-moving. CHI, BLOOD, AND FLUIDS: THE THREE UNIFYING INGREDIENTS THE FOUR LEVELS, six stages, and eight principles all revolve around the same three bodily ingredients: chi, blood, and non-blood bodily fluids. While a serious illness involves all three, many problems revolve around issues with one or another. These are the main conditions involving blood, chi, or the fluids. CHI CONDITIONS Deficient chi: Not enough chi to perform the necessary functions. Sinking or collapsed chi: The Spleen chi cannot perform its supportive functions. Stagnated chi: The chi flow is impaired. If congested or stuck in an organ, there can be pain, sluggishness, or stiffness. Rebellious chi: The chi flows in the wrong direction.

We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting. For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.

The main ingredients in a healthy marriage are two imperfect people that are committed to being perfected by God.

But know this. Men are not from Mars. Women are not from Venus. Do not fall for categories. Everyone is everything. Every ingredient inside a star is inside you, and every personality that ever existed competes in the theater of your mind for the main role.

All the hours he spent theorizing about magic seemed so naive now. The main ingredient in transformation was not magic. It was pain.

Emotional tears, for example, have protein-based hormones in them, including a neurotransmitter called leucine-enkephalin, which is a natural painkiller. Onion tears are less sticky, and disappear more quickly from a person’s cheeks. Although all tears have salt, water, and lysozyme—the main chemical in tears—how the crystals form differs, due to other ingredients. So onion tears look as dense as brocade. Tears of change resemble the fervent swarm of bees in a hive. Laughing tears are reminiscent of the inside of a lava lamp, with smarter angles. And tears of grief call to mind the earth, as seen from above. — Brian is giving me a lecture.

Willow bark, a remarkable salicylic acid compound, which is similar to the main ingredient in aspirin

The two main ingredients of Beyond Burger are pea protein and canola oil. Canola oil is high in omega-6 fats, making Beyond Burger more inflammatory than grass-fed beef. Additional ingredients include natural flavors (a misnomer, as natural flavors can be highly processed and contain chemical additives) and methylcellulose, a main ingredient in laxatives manufactured by heating wood in acidic solutions to extract and purify cellulose.

Like soma, the exact constitution of the haoma formula remains murky: psychoactive mushrooms, cannabis, ephedra, ergot, and datura are prime candidates for the main ingredients.[

She watched the dark highway and entertained me with her vegetable-soup song, except that now there were people mixed in with the beans and potatoes: Dwayne Ray, Mattie, Esperanza, Lou Ann and all the rest. And me. I was the main ingredient.

Technical civilization is man’s conquest of space. It is a triumph frequently achieved by sacrificing an essential ingredient of existence, namely, time. In technical civilization, we expend time to gain space. To enhance our power in the world of space is our main objective. Yet to have more does not mean to be more. The power we attain in the world of space terminates abruptly at the borderline of time. But time is the heart of existence.1 To gain control of the world of space is certainly one of our tasks. The danger begins when in gaining power in the realm of space we forfeit all aspirations in the realm of time. There is a realm of time where the goal is not to have but to be, not to own but to give, not to control but to share, not to subdue but to be in accord. Life goes wrong when the control of space, the acquisition of things of space, becomes our sole concern.

I closed the doors and turned to tell Clay the disappointing news.  Instead of staying in the living room as I’d thought, he stood right behind me.  All that came out was a strangled “gah.”  He flashed a smile so wide that I saw teeth and couldn’t help but smile back. “Har-har.  I told you no suspense movies.  Life is scary enough without them.  Oh, and false alarm on the cookies.  We’re missing some main ingredients.” He picked up my car keys and dangled them in front of me. “It’s tempting, but unless I want to get a part-time job, I can’t afford to keep spending the money I’ve saved.  I’ve got to stick to the budget so it lasts through till spring.  If we can manage to keep the heat off until November, I should have cookie money for Christmas.  That’s when cookies are best, anyhow.  I’ll just need to start wearing more clothes inside.” I

External beauty is mainly about clothing and makeup, but the main ingredient is having the attitude to actually wear them.

Time for lunch. Take me somewhere good. Somewhere Italian." She chose Vine, one of the cafes on the main plaza, and ordered a burrata and squash blossom pizza. The fluffy soft cheese, drizzled with fruity olive oil, paired beautifully with the crisp blossoms and homemade crust. Eaten with chilled elderflower soda, it was exactly what she'd been craving.

Agriculture About one-third of Italy is used for agriculture. In the middle of the twentieth century, half the Italian workforce was employed in agriculture. Today, only 4 percent works in agriculture. In the south, olive trees are at the center of the agriculture industry. In the past, people burned oil from the olives in small lamps to make light. Today, olive oil is the base ingredient in much Italian cooking. In some parts of Italy, nets on the ground catch ripe olives as they fall from the trees. Growers collect them and then press them for their oil. Italy and Spain are the world’s two main producers of olives.

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.

The basic theme in all ten challenges is the underlying challenge to main the connection in your primary relationship. What must you do on a day-to-day basis to maintain the connection to your partner? First, you must make your relationship—and this connection—a priority. Second, when you feel uncomfortable with your partner or the relationship, or when you sense your connection weakening, don't ignore your feelings. Third, and perhaps the most important, ingredient in the recipe for a healthy, intimate, and loving relationship is time. The best way to meet all the challenges to relationship is to take time for one another and for your relationship.

In his four months in England, wrote Corwin, “I did not once interview a high government official. The main objective of the series was to establish the character of the British people and not disseminate the handouts of the Ministry of Information. The people were soldiers, sailors, workers, miners, the theater manager, the elevator man, Police Officer Gilbert, the Everingtons, the Westerbys, Betty Hardy the actress, Henry Blogg the lifesaver, Mary Seaton the newspaperwoman, the RAF officer who handed me a dish in the mess and explained, ‘This sausage is made of two ingredients—paper and sawdust’; the navigator, just returned from Wilhelmshaven, who said wistfully, ‘Somehow we’re always first in over the target’; the woman in Swansea who went to the Guildhall one morning following a severe blitz and turned in two suits of clothes, both nearly new, saying she had bought them for her two boys, killed in the raid.

Every tape day, the cast and crew waited eagerly for my mom’s special chocolate-chip cookies. They melted in your mouth—they were “like buttah” (which makes sense, as that was a main ingredient). Mom made dozens and dozens of them to make sure there were always enough to go around. I think she made 38 dozen a week as a thank-you for all the hard work the crew did.

be consumed during meals by using a potassium- enriched salt like “Lite Salt” or, my preference, eating extra guacamole with Mexican meals. Avocadoes, the main ingredient in guacamole, contain 60% more potassium than bananas. Avocadoes also contain 75% insoluble fiber, which will help keep you regular. If you prefer pills, 99-milligram tablets with meals will do the trick. Magnesium and calcium are easiest to consume in pill form, and 500 milligrams of magnesium taken

Step 2 Create a Meal Diary, over at least one week. Chart every non-diet food and drink that you eat. In week 2, create a Diet Plan in the same or separate journal/notebook/planner. Choose one Lean Vegan recipe solution for each day. This could be a breakfast, a main meal, or a snack or similar. Make sure that you have time to prepare the ingredients and get to the shops that you discovered in Step 1 (it is a good idea, at this early stage, to prepare a few of these meals in advance, to save you having to worry about it mid-week).

I was sick of immigrants not getting the credit they deserved. I was sick of the Jean-Georges of the world making a killing on our ingredients and flavors because we were too stupid to package it the right way. I was sick of seeing other Asian kids like myself walking to school with their heads down. I was sick of seeing them picking snow peas in the dining room after school and I was sick of not having a voice in America...My main objective with Baohus was to become a voice for Asian Americans. (264)

Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which is counterintuitive since fried clams are best right after they're dug. Personally, I think it's the chives in the chowder." Pensive, she studied her empty bowl. "Or the bacon. Or the parsley." Her eyes rose. "Maybe it's just the butter. Since Dorey's chowder is Maine style, more milk than cream, the butter shines.

Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.

you’ll realize you can’t substitute basil for spinach in a salad because spinach is a main ingredient, but you can add spinach in place of some basil when you are making pesto because that is just one flavor component.

you don’t like an ingredient, say mushrooms, then don’t try a recipe where the main ingredient is a motherfucking mushroom. And don’t go thinking you can just leave out some core ingredient like that and the dish will still work out. That shit is not going to fly in any recipe. EVER. Either try to live your life without making that dish (be strong), or substitute something else and accept the risks.

Be brave" has been my life mission statement in general, starting when i was that scared shy girl. It was obvious to me even then that courage in the face of fear is the main ingredient in any recipe for success and happiness.

Peppermint Coco Scrub Ingredients: ½ cup coconut oil, 1 cup sugar, 1 tablespoon powdered milk, 2 drops peppermint essential oil, and 2-3 drops green food coloring (optional) Directions: Combine all the ingredients, except the oil, in a container. Mix well. Add in the peppermint essential oil and stir thoroughly. Massage into the skin for a few minutes. Rinse with warm water. Main ingredients: coconut oil and peppermint essential oil Coconut oil helps moisturize and hydrate the skin to keep it supple and young- looking. Peppermint essential oil is cool and very refreshing. It revitalizes dull skin and removes excess oil to keeps back acne at bay.

The Fed is still on the same track.” Whatever you call it, the benign economic environment has supported a bull market since 2009, and though there were a few rocky days last week, the main market ingredients seemed to remain in place. For example, on Wednesday a government report on gross domestic product in the second quarter showed that the economy was growing smartly, even rapidly, at a 4 percent annualized rate; yet the Federal Reserve declared that inflation was low enough to allow the slowly moderating pace of its expansive monetary policy to remain on track. In a statement on Wednesday, the Federal Open Market Committee said the central bank would continue to ratchet down its bond purchases as planned, yet it also said its policies would “maintain downward pressure on longer-term interest rates, support mortgage markets, and help to make broader financial conditions more accommodative.” The Fed already holds more than $4 trillion in bonds, up from less than $1 billion when the financial crisis started, and it’s still buying more.

The choice of ingredient used to supply the proteins to infant formulae will depend on two main factors, the price and the carbohydrate used in the formula.

Ever wondered why people from the tropical regions cannot imagine a life without coconuts? Since coconut makes an everyday special food for the tropics, there are a number of reasons why it makes the major ingredient in their daily consumption. So what’s the miracle in coconut or coconut oil? To put it simply, coconut oil is the most unique oil among all the rest. This is the main reason why it has gained immense popularity around the world. The factor that makes coconut oil unique is the unusual level of fat molecules found in this miracle oil. Too technical to understand? Let’s learn about it in detail. All fats

The main ingredient of stardom is the rest of the team.

Even though it may not seem very sexy to appear to be breathing, the proper breathing is the main ingredient to orgasmic fulfillment and self-empowerment for all of us.

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

[...] but personally if I never drink another crocodile pee I shall be a happy man.’ ‘Crocodile pee?’ ‘I always assumed that that was the main ingredient in Gatorade, but I may be wrong.

Finding joy in the everyday is bliss, is miraculous, and is totally rediscoverable by each of us. The main ingredient for bliss is releasing yesterdays and tomorrows, and remembering who we are now.

There are two types of nutrition that have the potential to significantly enhance performance when consumed during running: water and carbohydrate. It is no accident that these are the two main ingredients in almost all sports drinks intended for use during exercise. Most

So while many churches say, “We do discipleship in our small groups,” the fact of the matter is that their small groups are missing one of the main ingredients of a discipling culture: Challenge.

We’ve said that the universe is the sum total of all matter and energy, but what exactly is this? Until a few decades ago, astronomers assumed that the matter of the universe was primarily found in stars and galaxies, while the energy of the universe took the form of light. It now seems that this “visible” matter and energy are just the tip of the iceberg in a universe that remains far more mysterious. Just as planets orbit the Sun, stars orbit the center of the Milky Way Galaxy. The more massive the galaxy, the stronger its gravity and the faster stars should be orbiting. By carefully studying stellar orbits, astronomers have been able to put together a map of the distribution of matter in the Milky Way. The surprising result is that while most of the matter that we can see consists of stars and gas clouds in the galaxy’s relatively flat disk, most of the mass lies unseen in a much larger, spherical halo that surrounds the disk (Figure 3.5). We don’t know the nature of this unseen mass in the halo, so we call it dark matter to indicate that we have not detected any light coming from it, even though we have detected its gravitational effects. Studies of other galaxies suggest that they also are made mostly of dark matter. In fact, most of the mass in the universe seems to be made of this mysterious dark matter, which means that its gravity must have played a key role in assembling galaxies. Evidence of the existence of dark matter has been building for several decades. More recently, scientists have gathered evidence of an even greater mystery: The universe seems to contain a mysterious form of energy—nicknamed dark energy by analogy to dark matter—that is pushing galaxies apart even while their gravity tries to draw them together. As is the case with dark matter, scientists have good reason to think that dark energy exists but lack any real understanding of its nature. In recent years, scientists have been able to conduct a sort of census of the matter and energy in the universe. The results show that dark energy and dark matter are by far the main ingredients of the universe. The ordinary matter—atoms and molecules—that makes up stars and planets and life apparently represents no more than a few percent of all the matter and energy in the universe.

Technical civilization is man’s conquest of space. It is a triumph frequently achieved by sacrificing an essential ingredient of existence, namely, time. In technical civilization, we expend time to gain space. To enhance our power in the world of space is our main objective. Yet to have more does not mean to be more. The power we attain in the world of space terminates abruptly at the borderline of time. But time is the heart of existence.