Quality Ingredients Quotes

Cooking is the great divide between good eating and bad. The gains are quantifiable. Cooking and eating at home - even with quality ingredients - costs pennies on the dollar compared with meals prepared by a restaurant or factory.

The quality of Scotchness was a highly concentrated essence, and should always be diluted. As an ingredient it was admirable; neat, it was as abominable as ammonia.

I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward way to make a truly excellent and occasionally wondrous product.

Faerie cannot be caught in a net of words, for it is one of its qualities to be indescribable, though not imperceptible. It has many ingredients, but analysis will not necessarily discover the secret of the whole.

Craft can be practiced by anyone, regardless of the skill or artistry that has come to be demanded by those who preach craft. Like a good meal, a good Crafternoon shouldn't need much - a few quality ingredients, a couple of good friends, and a little bit of creativity.

Nature of the Desire for Change: There is in us a tendency to locate the shaping forces of our existence outside ourselves. Success and failure are unavoidably related in our minds with the state of things around us. Hence it is that people with a sense of fulfillment think it a good world and would like to conserve it as it is, while the frustrated favor radical change. The tendency to look for all causes outside ourselves persists even when it is clear that our state of being is the product of personal qualities such as ability, character, appearance, health and so on. “If anything ail a man,” says Thoreau, “so that he does not perform his functions, if he have a pain in his bowels even … he forthwith sets about reforming—the world.” It is understandable that those who fail should incline to blame the world for their failure. The remarkable thing is that the successful, too, however much they pride themselves on their foresight, fortitude, thrift and other “sterling qualities,” are at bottom convinced that their success is the result of a fortuitous combination of circumstances. The self-confidence of even the consistently successful is never absolute. They are never sure that they know all the ingredients which go into the making of their success. The outside world seems to them a precariously balanced mechanism, and so long as it ticks in their favor they are afraid to tinker with it. Thus the resistance to change and the ardent desire for it spring from the same conviction, and the one can be as vehement as the other.

What I have learned from my own experience is that the most important ingredients in a child’s education are curiosity, interest, imagination, and a sense of the adventure of life. You will find no courses in which these are taught; and yet they are the qualities that make all learning rewarding, that make all life zestful, that make us seek constantly for new experience and deeper understanding. They are also the qualities that enable us to continue to grow as human beings to the last day of our life, and to continue to learn.

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.

We shouldn't let our envy of distinguished masters of the arts distract us from the wonder of how each of us gets new ideas. Perhaps we hold on to our superstitions about creativity in order to make our own deficiencies seem more excusable. For when we tell ourselves that masterful abilities are simply unexplainable, we're also comforting ourselves by saying that those superheroes come endowed with all the qualities we don't possess. Our failures are therefore no fault of our own, nor are those heroes' virtues to their credit, either. If it isn't learned, it isn't earned. When we actually meet the heroes whom our culture views as great, we don't find any singular propensities––only combinations of ingredients quite common in themselves. Most of these heroes are intensely motivated, but so are many other people. They're usually very proficient in some field--but in itself we simply call this craftmanship or expertise. They often have enough self-confidence to stand up to the scorn of peers--but in itself, we might just call that stubbornness. They surely think of things in some novel ways, but so does everyone from time to time. And as for what we call "intelligence", my view is that each person who can speak coherently already has the better part of what our heroes have. Then what makes genius appear to stand apart, if we each have most of what it takes? I suspect that genius needs one thing more: in order to accumulate outstanding qualities, one needs unusually effective ways to learn. It's not enough to learn a lot; one also has to manage what one learns. Those masters have, beneath the surface of their mastery, some special knacks of "higher-order" expertise, which help them organize and apply the things they learn. It is those hidden tricks of mental management that produce the systems that create those works of genius. Why do certain people learn so many more and better skills? These all-important differences could begin with early accidents. One child works out clever ways to arrange some blocks in rows and stacks; a second child plays at rearranging how it thinks. Everyone can praise the first child's castles and towers, but no one can see what the second child has done, and one may even get the false impression of a lack of industry. But if the second child persists in seeking better ways to learn, this can lead to silent growth in which some better ways to learn may lead to better ways to learn to learn. Then, later, we'll observe an awesome, qualitative change, with no apparent cause--and give to it some empty name like talent, aptitude, or gift.

female superhero, Marston insisted, was the best answer to the critics, since “the comics’ worst offense was their bloodcurdling masculinity.” He explained, A male hero, at best, lacks the qualities of maternal love and tenderness which are as essential to a normal child as the breath of life. Suppose your child’s ideal becomes a superman who uses his extraordinary power to help the weak. The most important ingredient in the human happiness recipe still is missing—love. It’s smart to be strong. It’s big to be generous. But it’s sissified, according to exclusively masculine rules, to be tender, loving, affectionate, and alluring. “Aw, that’s girl’s stuff!” snorts our young comics reader. “Who wants to be a girl?” And that’s the point; not even girls want to be girls so long as our feminine archetype lacks force, strength, power. Not wanting to be girls they don’t want to be tender, submissive, peaceloving as good women are. Women’s strong qualities have become despised because of their weak ones. The obvious remedy is to create a feminine character with all the strength of Superman plus all the allure of a good and beautiful woman.14

He was changed as completely as Amory Blaine could ever be changed. Amory plus Beatrice plus two years in Minneapolis - these had been his ingredients when he entered St. Regis'. But the Minneapolis years were not a thick enough overlay to conceal the "Amory plus Beatrice" from the ferreting eyes of a boarding school, so St. Regis' had very painfully drilled Beatrice out of him and begun to lay down new and more conventional planking on the fundamental Amory. But both St. Regis' and Amory were unconscious of the fact that this fundamental Amory had not in himself changed. Those qualities for which he had suffered: his moodiness, his tendency to pose, his laziness, and his love of playing the fool, were now taken as a matter of course, recognized eccentricities in a star quarter-back, a clever actor, and the editor of the "St. Regis' Tattler"; it puzzled him to see impressionable small boys imitating the very vanities that had not long ago been contemptible weaknesses.

Because baking a black cake was like handling a relationship. The recipe, on paper, was simple enough. Its success depended on the quality of the ingredients, but mostly on how well you handled them,

The essential ingredients in a quality activity are: (1) at least one of you wants to do it, (2) the other is willing to do it, (3) both of you know why you are doing it—to express love by being together.

Weight loss through calorie restriction and an even more vigorous exercise program failed to improve telomere length, so it appears that the active ingredient is the quality, not quantity, of the food eaten.

Yeah, well, time marches on. Getting caught up in causes don’t interest me. Not anymore. Especially when you see the scope of what this is.” He took the Heinz ketchup bottle from the condiment holder. “That’s the thing: Most people don’t understand this. The ingredients, what it goes on, where the energy comes from to create it, the ways the world’s gotta be directed and coaxed and violated and controlled to get this one little fucked bottle. And once you see how ketchup relates to imperial maintenance it’s tough to not get an overwhelmed quality to your thinking. Like one of them Magic Eye thingamajobs—hard the first time, but once you get it, you’ll never unsee it.

A home that nourishes life embraces the little moments and appreciates the rhythmic seasons of life, including the time necessary to cook real food from scratch...It doesn't have to take too much time, however, with efficient menu planning and wisely planned trips to the grocery store and farmers' market. The payoffs are astronomical - better health, good stewardship of our environment, and setting a good example for our children are just a few of the benefits. It also fosters an appreciation of the ebbs and flows of seasons because you'll be using fresh ingredients that are more readily available (and of higher quality) when they are in season. If you feel too busy to cook from scratch, then I argue that you're too busy, period. Reevaluate your priorities and commitments. If you want to live a healthy, long life and to pass the same luxury on to your children, then you MUST take the time to cook real food

As I experimented with different food plans, I could tell that by removing sugar, increasing my intake of high-quality proteins and increasing fats, I just “felt” different. I felt more engaged and energized and had greater clarity and resilience.

the sanctity of life always takes precedence over the quality of life...For life defines what is the definitive intrinsic attribute, of that which is the natural order of things...While the later, is an incidental ingredient of that concatenation.

Perfumers owe a debt to the civet cat, the musk deer, the beaver, and the sperm whale. Their secretions are pervasive, repugnant, but in the company of flowers, erotic. To achieve their superb fixative qualities, modern chemistry replicates these ancient ingredients from the animal kingdom. -DB

Every one of our conscious brains is woven from subtle physical ingredients that somehow enable us to take advantage of the profound organization of our mathematically underpinned universe-so that we, in turn, are capable of some kind of direct access, through that Platonic quality of 'understanding', to the very ways in which our universe behaves at many different levels.

In my experience, success has three essential ingredients: a passionate commitment to your goal, the courage to dream and to take risks, and the moral and intellectual character to realize the dreams worth pursuing and the best route to take to achieve them. Commitment, courage, character — a powerful combination of qualities that I believe you will find in every truly accomplished person.

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

It seemed to me, from a psychological angle, that the comics' worst offense was their blood-curdling masculinity. A male hero, at best, lacks the qualities of maternal love and tenderness which are as essential to a normal child as the breath of life. Suppose your child's ideal becomes a superman who uses his extraordinary powers to help the weak. The most important ingredient in the human happiness recipe still is missing - love.

EGGS BENEDICT It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America. However, Eggs Benedict alone can hardly be called an original dish. Where's the surprise? Still, faced with such beauty... ... I can't help but want to take a bite. AAAH! A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness! Wait, no. That isn't all. There is a greater depth to the flavor than that. But from what? Hm? What is that golden powder I see? AH! Karasumi! You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan* I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk... ... that created such a deep and robust flavor!

When, very late in the history of our planet, the incredible accident of life occurred, a balance of chemical factors, combined with temperature, in quantities and in kinds so delicate as to be unlikely, all came together in the retort of time and a new thing emerged, soft and helpless and unprotected in the savage world of unlife. Then processes of change and variation took place in the organisms, so that one kind became different from all others. But one ingredient, perhaps the most important of all, is planted in every life form— the factor of survival. No living thing is without it, nor could life exist without this magic formula. Of course, each form developed its own machinery for survival, and some failed and disappeared while others peopled the earth. The first life might easily have been snuffed out and the accident may never have happened again—but, once it existed, its first quality, its duty, preoccupation, direction, and end, shared by every living thing, is to go on living. And so it does and so it will until some other accident cancels it.

The ‘Regal Seven (key) Ingredients of a Successful Company’ is: Pursue the goal of Profit Maximization keeping in mind the shareholders interests. To be achieved by developing and rendering Quality Goods and Services at a Reasonable Price. By inculcating Value and Ethics within the structure Through Sound People Management principles devised and effectively implemented. Further organizing Learning Programs and instill concept of ‘Learning and Earning’ Develop/Construct Customer Satisfaction. Build-Build-Build ; Build vision based values, Build your staff, Build customer satisfaction ; and witness your organization being built in the market.

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.

There was another inspiring moment: a rough, choppy, moonlit night on the water, and the Dreadnaught's manager looked out the window suddenly to spy thousands of tiny baitfish breaking the surface, rushing frantically toward shore. He knew what that meant, as did everyone else in town with a boat, a gaff and a loaf of Wonder bread to use as bait: the stripers were running! Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Every restaurant in town was loading up on them, their parking lots, like ours, suddenly a Coleman-lit staging area for scaling, gutting and wrapping operations. The Dreadnaught lot, like every other lot in town, was suddenly filled with gore-covered cooks and dishwashers, laboring under flickering gaslamps and naked bulbs to clean, wrap and freeze the valuable white meat. We worked for hours with our knives, our hair sparkling with snowflake-like fish scales, scraping, tearing, filleting. At the end of the night's work, I took home a 35-pound monster, still twisted with rigor. My room-mates were smoking weed when I got back to our little place on the beach and, as often happens on such occasions, were hungry. We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

Most of us though have this image of a badass as being a trouble maker. We can mistake rebellion and thinking outside the square as not being a team player. That's where we get it wrong. Along with owning ourselves, being a badass means accepting responsibility for our world. It means being willing to drop our armor and feel things. Brené Brown, the epic researcher who blew the world away with her TED talk on vulnerability, describes the ingredients even further saying that the qualities of being "tough and tender" equal "badassery". We can use our badassness like an alter ego super hero. Someone who gets things done because she's the one to do it. She might be afraid, but that doesn't keep her from honoring who she is and what she's meant to do in the world.

In his work Maladies and Remedies of the Life of the Flesh, published in Leiden under the pseudonym Christianus Democritus, he claimed to have discovered the Elixir of Life—a liquid counterpart to the Philosopher’s Stone—which would heal any ailment and grant eternal life to the person who drank it. He tried, but failed, to exchange the formula for the deed to Frankenstein Castle, and the only use he ever made of his potion—a mixture of decomposing blood, bones, antlers, horns and hooves—was as an insecticide, due to its incomparable stench. This same quality led the German troops to employ the tarry, viscous fluid as a non-lethal chemical weapon (therefore exempt from the Geneva Convention), pouring it into wells in North Africa to slow the advance of General Patton and his men, whose tanks pursued them across the desert sands. An ingredient in Dippel’s elixir would eventually produce the blue that shines not only in Van Gogh’s Starry Night and in the waters of Hokusai’s Great Wave, but also on the uniforms of the infantrymen of the Prussian army, as though something in the colour’s chemical structure invoked violence: a fault, a shadow, an existential stain passed down from those experiments in which the alchemist dismembered living animals to create it, assembling their broken bodies in dreadful chimeras he tried to reanimate with electrical charges, the very same monsters that inspired Mary Shelley to write her masterpiece, Frankenstein; or, The Modern Prometheus, in whose pages she warned of the risk of the blind advancement of science, to her the most dangerous of all human arts.

We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due “to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

you decide not to have cake and someone pushes you to have some or asks you why you won’t, please don’t say that you’re on a diet. Don’t say that you “can’t have any.” That makes you look and feel deprived. Instead, say that you don’t want any. That makes you look and feel powerful. See the difference? As surprising as it sounds, it’s perfectly okay to turn down unhealthy food because you don’t want it, rather than because you’re “watching your weight.” Society places a lot of pressure on us to succumb to processed foods, but they’re not as appealing when you consider the ingredients and the effect they have on your body. You may not yet see processed food in this way, but when you train yourself to enjoy real food with mini habits, you’re going to feel and look better, and your preferences will change. The person who eats low-quality food isn’t aware of how great they’d feel eating healthy food.

The Bostonians is special because it never was ‘titivated’ for the New York edition, for its humour and its physicality, for its direct engagement with social and political issues and the way it dramatized them, and finally for the extent to which its setting and action involved the author and his sense of himself. But the passage above suggests one other source of its unique quality. It has been called a comedy and a satire – which it is. But it is also a tragedy, and a moving one at that. If its freshness, humour, physicality and political relevance all combine to make it a peculiarly accessible and enjoyable novel, it is also an upsetting and disturbing one, not simply in its treatment of Olive, but also of what she tries to stand for. (Miss Birdseye is an important figure in this respect: built up and knocked down as she is almost by fits and starts.) The book’s jaundiced view of what Verena calls ‘the Heart of humanity’ (chapter 28) – reform, progress and the liberal collectivism which seems so essential an ingredient in modern democracy – makes it contentious to this day. An aura of scepticism about the entire political process hangs about it: salutary some may say; destructive according to others. And so, more than any other novel of James’s, it reminds us of the literature of our own time. The Bostonians is one of the most brilliant novels in the English language, as F. R. Leavis remarked;27 but it is also one of the bleakest. In no other novel did James reveal more of himself, his society and his era, and of the human condition, caught as it is between the blind necessity of progress and the urge to retain the old. It is a remarkably experimental modern novel, written by a man of conservative values. It is judgemental about people with whom its author identified, and lenient towards attitudes hostile to large areas of James’s own intellectual and personal inheritance. The strength of the contradictions embodied in the novel are a guarantee of the pleasure it has to give.

Unlike babies, phenomena are typically born long before humans give them names. Zurara did not call Black people a race. French poet Jacques de Brézé first used the term “race” in a 1481 hunting poem. In 1606, the same diplomat who brought the addictive tobacco plant to France formally defined race for the first time in a major European dictionary, “Race…means descent,” Jean Nicot wrote in the Trésor de la langue française. “Therefore, it is said that a man, a hors, a dog or another animal is from a good or bad race.” From the beginning, to make races was to make racial hierarchy. Gomes de Zurara grouped all those peoples from Africa into a single race for that very reason: to create hierarchy, the first racist idea. Race making is an essential ingredient in the making of racist ideas, the crust that holds the pie. Once a race has been created it must be filled in-and Zurara filled it with negative qualities that would justify Prince Henry’s evangelical mission to the world. This Black race of people was lost, living “like beasts, without any custom of reasonable beings, “ Zurara wrote. “They had no understanding of good, but only knew how to live in a bestial sloth.

I see prawns, mussels... a whole host of seafood!" "Don't forget the perfectly ripe tomatoes and the bottle of olive oil. Aah, I get it. It seems he is making Acqua Pazza." ACQUA PAZZA A local delicacy in Southern Italy... ... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients. Traditional ingredients include olive oil, tomatoes and shellfish. "Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish." "Not that Acqua Pazza itself is a poor choice... ... but the centerpiece of the dish must still be the pike! Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?" "True! It would be a waste of an in-season pike to- Wait..." "Exactly. Precisely because it is in season, the pike's flavor won't be drowned out. Instead, it has the potential to become the base of the entire dish! It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

In July 2018, a safety crisis rocked the global drug supply—and seemed to prove Baker’s point. Regulators in Europe announced a harrowing discovery: the widely used active ingredient for valsartan, a generic version of the blood pressure drug Diovan, contained a cancer-causing toxin known as NDMA (once used in liquid rocket fuel). The drug had been made by the Chinese company Zhejiang Huahai Pharmaceuticals, the world’s largest manufacturer of valsartan active ingredients. In the United States, over a dozen drug manufacturers, all of which used the Chinese ingredient, recalled their products, as did dozens more manufacturers around the world. The Chinese company tried to defend itself by explaining that it had altered its production process in 2012 to increase yields of the drug, a change that had been approved by regulators. In short, the change had been made to maximize profit. Some patients had been consuming the toxin for six years. As the FDA tried to reassure consumers that the risk of developing cancer, even from daily exposure to the toxin, was extremely low, a second cancer-causing impurity was detected in the ingredients. Though the valsartan catastrophe seemed to take the FDA by surprise, it shouldn’t have. In May 2017, an FDA investigator had found evidence at the plant in Linhai, China, that the company was failing to investigate potential impurities in its own drugs, which showed up as aberrant peaks in its test results. The investigator designated the plant as Official Action Indicated, but the agency downgraded that to VAI. In short, the company was let off the hook—only to wind up in the middle of a worldwide quality scandal less than a year later. By

That Thanksgiving has evolved over hundreds of years into a national holiday of eating is rather ironic given the quality of Thanksgiving food. Stuffing and roasting a twenty-pound turkey is, without a doubt, the worst possible way to enjoy a game bird. The whole notion of eating a game bird is to savor those subtleties of flavor that elude the domesticated hen. Partridge, pheasant, quail are all birds that can be prepared in various ways to delight the senses; but a corn-fed turkey that’s big enough to serve a gathering of ten or more is virtually impossible to cook with finesse. The breasts will inevitably become as dry as sawdust by the time the rest of the bird has finished cooking. Stuffing only exacerbates this problem by insulating the inner meat from the effects of heat, thus prolonging the damage. The intrinsic challenge of roasting a turkey has led to all manner of culinary abominations. Cooking the bird upside down, a preparation in which the skin becomes a pale, soggy mess. Spatchcocking, in which the bird is drawn and quartered like a heretic. Deep frying! (Heaven help us.) Give me an unstuffed four-pound chicken any day. Toss a slice of lemon, a sprig of rosemary, and a clove of garlic into the empty cavity, roast it at 425° for sixty minutes or until golden brown, and you will have a perfect dinner time and again. The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton. Served at an inconvenient hour, prepared by such an army of chefs that half the dishes are overcooked, half are undercooked,

Mr. Bredon had been a week with Pym's Publicity, and had learnt a number of things. He learned the average number of words that can be crammed into four inches of copy; that Mr. Armstrong's fancy could be caught by an elaborately-drawn lay-out, whereas Mr. Hankin looked on art-work as waste of a copy-writer's time; that the word “pure” was dangerous, because, if lightly used, it laid the client open to prosecution by the Government inspectors, whereas the words “highest quality,” “finest ingredients,” “packed under the best conditions” had no legal meaning, and were therefore safe; that the expression “giving work to umpteen thousand British employees in our model works at so-and-so” was not by any means the same thing as “British made throughout”; that the north of England liked its butter and margarine salted, whereas the south preferred it fresh; that the Morning Star would not accept any advertisements containing the word “cure,” though there was no objection to such expressions as “relieve” or “ameliorate,” and that, further, any commodity that professed to “cure” anything might find itself compelled to register as a patent medicine and use an expensive stamp; that the most convincing copy was always written with the tongue in the cheek, a genuine conviction of the commodity's worth producing—for some reason—poverty and flatness of style; that if, by the most far-fetched stretch of ingenuity, an indecent meaning could be read into a headline, that was the meaning that the great British Public would infallibly read into it; that the great aim and object of the studio artist was to crowd the copy out of the advertisement and that, conversely, the copy-writer was a designing villain whose ambition was to cram the space with verbiage and leave no room for the sketch; that the lay-out man, a meek ass between two burdens, spent a miserable life trying to reconcile these opposing parties; and further, that all departments alike united in hatred of the client, who persisted in spoiling good lay-outs by cluttering them up with coupons, free-gift offers, lists of local agents and realistic portraits of hideous and uninteresting cartons, to the detriment of his own interests and the annoyance of everybody concerned.

As Graedon scrutinized the FDA’s standards for bioequivalence and the data that companies had to submit, he found that generics were much less equivalent than commonly assumed. The FDA’s statistical formula that defined bioequivalence as a range—a generic drug’s concentration in the blood could not fall below 80 percent or rise above 125 percent of the brand name’s concentration, using a 90 percent confidence interval—still allowed for a potential outside range of 45 percent among generics labeled as being the same. Patients getting switched from one generic to another might be on the low end one day, the high end the next. The FDA allowed drug companies to use different additional ingredients, known as excipients, that could be of lower quality. Those differences could affect a drug’s bioavailability, the amount of drug potentially absorbed into the bloodstream. But there was another problem that really drew Graedon’s attention. Generic drug companies submitted the results of patients’ blood tests in the form of bioequivalence curves. The graphs consisted of a vertical axis called Cmax, which mapped the maximum concentration of drug in the blood, and a horizontal axis called Tmax, the time to maximum concentration. The resulting curve looked like an upside-down U. The FDA was using the highest point on that curve, peak drug concentration, to assess the rate of absorption into the blood. But peak drug concentration, the point at which the blood had absorbed the largest amount of drug, was a single number at one point in time. The FDA was using that point as a stand-in for “rate of absorption.” So long as the generic hit a similar peak of drug concentration in the blood as the brand name, it could be deemed bioequivalent, even if the two curves reflecting the time to that peak looked totally different. Two different curves indicated two entirely different experiences in the body, Graedon realized. The measurement of time to maximum concentration, the horizontal axis, was crucial for time-release drugs, which had not been widely available when the FDA first created its bioequivalence standard in 1992. That standard had not been meaningfully updated since then. “The time to Tmax can vary all over the place and they don’t give a damn,” Graedon emailed a reporter. That “seems pretty bizarre to us.” Though the FDA asserted that it wouldn’t approve generics with “clinically significant” differences in release rates, the agency didn’t disclose data filed by the companies, so it was impossible to know how dramatic the differences were.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

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One condition for producing fruit in God’s kingdom repeatedly shows up in Scripture and in mission history, though it’s phrased in more than one way: “The Lord was with them,” “The hand of the Lord was upon them,” “The power of the Spirit rested on them,” “They were filled with the Spirit” and so on. This is a power-packed spiritual key. In Scripture, we’re rarely told of a biblical character’s personal charm, great oratorical abilities or skills in drawing a crowd. God purposely looks beyond these qualities to focus on the one essential ingredient to kingdom effectiveness: a life saturated with his powerful presence.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

A healthy Ramadan diet by Sunrise nutrition hub Ramadan is the only month in a year where everyone get an opportunity to stop bad habits that can effect our health and adopt healthier and nutritious diets. While increasing its efficiency, fasting relieves and strengthens the digestive system. Also helps adjust triglyceride levels in the blood. But many have reversed the rule. While breaking the fast people tempt to have lavish food, sweets and fried food, which can lead to an increase in triglycerides and cholesterol. Also increase the chances of getting diabetes and weight gain which is opposite of what the fasting person is trying to achieve. The major role during Ramzan is a balanced and nutritional meal. The quantity and the quality of meal matters. The ideal meal plan which can help you stay healthy in Ramzan is given below:- Break your fast with 2-3 dates. Fasting whole day will lead to low blood sugar. Dates help to restore your blood sugar. And boost your energy level. Do not forget to include health soup and salad into your meal. Soup is a liquid with healthy ingredient. And salad will make you feel full, which is healthy and ll help you to stay away from fried food or sweets. Avoid fried and fatty food. substitute frying with baking or grilling. Avoid eating sweet food during Ramzan and save it for a special occasions like EID or inviting any guest for iftar. Iftar Meal :- · Break fast with 3 dates and two cup of water. · Eat healthy soup with contains veggies or chicken. Avoid creamy and fatty soup. · Eating appetizers after soup will prepare your stomach for digestion process. Avoid oily appetizer and switch it to health salad which includes lots of vegetable and chicken. Sprinkle some lemon or vinegar without any added sugar. · Little bit of carbohydrate should be included in your iftar meal such as brown - rice, pasta or bread. And add protein to it such as chicken, meat or fish. Suhoor meal :- Start your meal with 3 dates. As you ll be fasting whole day, your blood sugar will get low. It ll help you maintain your blood sugar. Have carbohydrate such as whole wheat – rice or bread. It helps in slow digestion process. It can help you to feel full for a longer time. Add a healthy fruit or veggie smoothie in your diet. Which will give you an energy during fasting. Add dried fruits in your smoothie. Includes lots of water after you meal, which is compulsory. · Avoid salty and sweet food in your meal. It ll make you feel hungry and thirsty.

The retail name is seen as one brand with extensions in many fields. There may be a linking theme across products, often a ‘good value’ positioning, but essentially the name gives reassurance on quality. When awareness and reassurance are all that is required, umbrella branding will be as effective as individual branding, and is cheaper because it requires no additional investment for individual products. This is the case for most low-tech, low-image product categories, such as basic cooking ingredients: rice, tinned fruit and frozen vegetables.

In markets where consumers are sensitive to quality differences (e.g. washing powder, instant coffee, sanitary protection) the share for generics and copycats usually plateaus below 20%. In segments where differences are marginal (such as paper products or basic cooking ingredients), generics and copycats sometimes take 50% or more of the share. In

You have your very own recipe for success in life, based on a unique mix of ingredients. Those ingredients are you—the qualities that you bring to the table, made up of your own personality and experiences. Your uniqueness is your gift to the world.

Another component it has, see, is the chocolate. The chocolate is this unbelievable deliciousness that everyone wants and is lucky to come into contact with. It's sweet, it's light, it's of the highest quality and best flavor. Just so much sugary goodness there." Benny turns over the piece of the Reese's Cup he's holding between his thumb and forefinger. I've given up trying not to cry. "But here it's complemented by peanut butter. Peanut butter, it's got protein, right? So it has a lot of strength. A little saltiness, a little punch---this peanut butter won't take your shit sitting down, y'know? Because peanut butter has been through a lot to get here in its current form. A long process, a whole lot of grinding and pressure and struggle, to come out as smooth and complex and amazing as it is." I see that Raj, Nia, and Lily have wandered into PK 2 and are standing with Seb and the others, watching with expressions ranging from confusion to astonishment to pure enjoyment as Benny gets more and more spirited. About cake. About clearly much more than cake. "Now, even with all it took, even with all that these ingredients had to go through, all the heat it's taken to make the cake what it is, people might not be fans of this cake. While it's objectively incredible, perhaps the greatest cake that has ever existed, it's still gonna have haters. There are those who might watch this video and feel the need to comment on this cake, and tell it that it's not as special as it is, or point out what they think are flaws. People will disagree with chocolate and peanut butter being delicious, a stance that is plainly wrong. Others might suggest that Friends of Flavor would somehow be better off without this cake, or that my limited experience making decent Italian food somehow make my presence here more valuable than this cake's. "Well, I'd like to make it clear that those people don't know a single fucking thing." Gasps echo through the room, including my own. Did he just say that? Live? "They don't know about this cake, they don't know how wonderful it is. They've never seen something so purely good, so unobjectionably awesome. They feel intimidated and inferior, because they are inferior and always will be. They don't have anything on this cake and they know it, so they sit behind their computer screens or stand behind their oversize egos and tear it down to try to prop themselves up. But they'll be lucky if they ever cross paths with a cake like this and it dares to spit in their direction.

*Gained Skill*: [Cultivate Toxin (Uncommon)] – Cultivate the desired toxic ingredient, allowing it to amplify its deadly toxins. On poisonous plants, this skill will also enable said plants to grow faster and increase their quality. Cultivate Toxin does not require any additional tools or equipment, but the skill’s effect can be amplified using certain catalysts. Adds a minor increase to the effectiveness of Cultivate Toxin based on Wisdom.

STEP TWO: REVIEW YOUR EDUCATION If you’ve read this book, congratulations! You’ve given yourself a tremendous education. But knowledge isn’t power; it’s potential power. Decide what tools do you want to access today. And what do you want to keep track of in the future? 1. Are stem cells something that you want to pursue for some aspect of your life or for someone in your family? 2. Do you want to implement Dr. Sinclair’s Four Vitality Ingredients that help reverse biological aging? Or tap into the energy force of NMN? 3. Or, are there some technologies that you’ll want to keep track of so that you have them when you need them? Perhaps the Wnt Pathway for Osteoarthritis? 4. Is there anyone in your family or people you know whom you want to share information with about what you’ve learned here in the big 6—heart disease, diabetes/obesity, stroke, cancer, autoimmune disease, and Alzheimer’s? 5. Are you going to keep track of Gene Therapy and CRISPR and some of the transformations it’s creating? 6. Do you know anyone who has Parkinson’s or severe addiction who could feel relief from focused Ultrasound without brain surgery? Make a list of the things that you want to act on and things you want to keep track of, so that if you or anyone you know who needs help, you’ll have answers that you can share with them and that they can consider with their doctor. Just create a little checklist for yourself. The book is here. It’s the ultimate resource you can go back to as often as you need.

Bubbling with quality, Two Brooks offers a range of alcoholic sparkling waters that are produced in Britain and made with 100% natural ingredients. They’re naturally low in calories, gluten-free, vegan and with no added sugars. In an ever-increasing health-conscious society, it offers the perfect partner for those looking for a more balanced lifestyle.

Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.

Motivating your team is like cooking. You need to select and blend the right quality ingredients and serve them fresh as often as you can; otherwise, your team will get hungry and grumpy.

PEPPERMINT CREAM COCKTAIL 3/4 oz (20ml) crème de menthe 3/4 oz (20ml) white crème de cacao 3/4 oz (20ml) hazelnut liqueur 3/4 oz (20ml) Baileys Irish Cream 3/4 oz (20ml) cream 3/4 oz (20ml) milk Good quality cocoa powder Half-fill a cocktail shaker with ice cubes. Pour in all the ingredients and shake vigorously. Strain into a cocktail glass and top with milk to taste. Sift a light dusting of cocoa powder on the top and serve. Maggie’s tip: If you’d prefer a more subtle hint of mint, use half the recommended amount of crème de menthe and a little more Baileys.

JOSEPH O'BRIEN Notes on the basics: Flour, sugar. Only the best ingredients. Quarter to half cup of confectioners' sugar to make him just sweet enough, but not too much. Salt to complement the sweet. A good balance is essential. High-quality yeast. Vanilla extract because it goes well with just about everything. Royal icing to make him stick and never wander away. A pinch here and there of favorite herbs or spices (basil, oregano, anise, cinnamon, turmeric). Warm water, not too hot or you'll create a scalded man, angry and hard to live with. High-quality olive oil for helping him move through life with ease, never getting stuck or losing pieces of himself. Knead the dough just long enough--- very important. Kneading too long will make him hard and unbendable, like a rock in the stomach. Kneading not long enough will make him soft--- too weak, too pliable, a moldable mess in anyone's hands. Not a good man. Creativity, dreams, love: crucial ingredients, always.

Meredith’s Grandmother’s Brownie Recipe Preheat the oven to 350 degrees. Grease an 8x8-inch pan. Ingredients: 6T good quality cocoa powder 1 stick of salted butter 1 cup of white sugar 2 eggs ¾ cup of unbleached all-purpose white flour ½ t baking powder ½ cup of chopped walnuts (optional) Preparation: In a saucepan, melt cocoa and butter together on medium heat. Turn off the heat and let the mixture cool for a minute. Stir in sugar and eggs. Stir in flour and baking powder. Pour into pan and bake for 20-25 minutes. Note: Use less time for dark metal pan and more time for glass pan. Cool, cut, and eat!

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As a colour first reveals its true quality when placed by an excellent artist in its pre-elected spot between certain others, as a spice reveals its true flavour when inserted just where and when a good cook wishes among the other ingredients, as the dog becomes really doggy only when he has taken his place in the household of man, so we shall then first be true persons when we have suffered ourselves to be fitted into our places. We are marble waiting to be shaped, metal waiting to be run into a mould.

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¾ cup extra-virgin olive oil (the best you can afford) ½ cup white balsamic vinegar 1 tsp. good-quality mustard ½ tsp. Truvia Salt and pepper to taste Put all the ingredients in a recycled glass jar and shake until blended. You can vary this endlessly by adding minced garlic, fresh or dried herbs, paprika, or whatever rings your bell. The secret is the fine fragrant oil, the white balsamic, and the ratio between them (3:2). Remember that ratio for a perfect vinaigrette every time.

Polish pamphlet called The Perfect Distiller and Brewer, published in 1809, described the process of distilling vodka from potatoes, with the warning that it was the worst kind of vodka, behind vodka made from sugar beets, grains, apples, grapes, and acorns. In fact, potatoes only became a common ingredient in Polish vodka because they were cheap and abundant, not because they made a high-quality spirit. They tended to turn into a thick, sticky paste in the fermentation tank, the starch was not easy to convert to sugar, and they produced higher levels of toxic methanol and fusel oils. Russian vodka makers looked down on cheap Polish potato vodkas; to this day, they insist that the best vodka is made from rye or wheat instead.

Need to shoot some pictures is not only found in the special family occasions, but also necessary for architecture, landscape and even industries. These are pictures which are kept by business related people, so that these can be used in some way or the other in their business ventures. To shoot such pictures of landscape or industries, the industrial photographer is important. Such a professional will be able to know the right places to place the camera, proper areas to be shot and the type of video or photographs to be captured. The same goes true for the architectural photographer, who can shoot pictures from the proper angles and keep the images required during the editing process. Such features can be understood by photographers after lots of experience and suitable cameras. • To become architectural photographer, skills need to be rightly developed Holding a camera and shooting with the right ingredients is a part of the professional work of a photographer. It is possible to get the right images by the industrial photographer, if the camera angle and distance is adjusted. Also, the exposure is of good quality, with camera being found in the proper regions. In their efforts to come up with proper photographs, these professionals get high end cameras, with plenty of different variations possible. In the event of getting the best deals, people should also depend on these professionals. By the virtue of being an architectural photographer, the experience is of much importance. These people will know the right camera angle and the best possible designs that can be shot. Many precautions are also to be taken, because the concept of photography is good technique, which can be developed by proper observation of the scenario. Visit us:- raygun.com.au

Without being interested in what we do, it is nearly impossible to be motivated to reach the goals that are most important to us. When we are disinterested, our commitment, effort, creativity, perseverance, performance, and a host of other valuable qualities suffer.

These. Are. AMAZING," Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten our way around the square. We started with a couple of meat tacos from Cherubs, simply seasoned small cubes of beef on soft steamed corn tortillas, with a garnish of onion, cilantro and lime. A perfect amuse-bouche. Then we shared an insane grilled cheese sandwich, buttery and crispy and filled with gooey, perfectly melted Wisconsin Butterkase cheese. A pork empanada from Pecking Order, with their homemade banana ketchup. A porchetta sandwich from Publican Quality Meats.

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter

Creativity is a synthesis of two qualities: imagination and concreteness.

Oddly, most of the emphasis in U.S. beer promotion is on name recognition, so ads feature humor or social situations unrelated to the taste, ingredients, or general quality of the beer. In other words, while advertising should extol the virtues and the various features of a product, mega-brewed beer advertising tends to ignore the beer itself (don't get me started as to why). For examples, try a Swedish bikini team, baseball in the Rockies, and animated frogs. Get the idea? Fun, though. Great creativity. Effective, too. But they say little about beer.

At Sharetea Australia, we’ve been sharing our love of fun, creative and delicious bubble tea with our community since 2012. Sharetea upholds the tradition of a well-made tea, with a fresh, innovative perspective to make tea enticing to tea lovers from all cultures. The quality of our ingredients is the source of our success and we are committed to creating the best drinks for our customers whether it's bubble tea, smoothies, crushes, or yoghurt drinks - we've got it all!

A key ingredient in giving your spouse quality time is giving them focused attention, especially in this era of many distractions.

He was like a jazz musician, joyfully improvising, imagining tastes that ordinary people could not. He pulled ingredients apart and reconstructed them in endlessly surprising ways: clear little cubes that tasted of just-picked tomatoes still warm from the sun, or cheese puffs that floated into your mouth and simply vanished, leaving a trail of flavor in their wake. One day he melted chocolate, mixed in chilies, and wrapped the sauce around tart orange ice; people begged for seconds. She'd never met anyone like him, and as she watched him cook, Stella saw that in the kitchen all the qualities that made him a poor choice as a parent or a partner turned into strengths. Utterly unafraid of failure, he was willing to try anything. It was the source of his creativity. He was a confident person who pleased himself; if it didn't work out, he simply moved on.

Epicuren offers pure, innovative skin care products using the most natural ingredients available. Discover your skin care solutions today. Throughout our history, the goal at Epicuren Discovery® has been to leave the biggest impression on this world through natural skincare, while leaving the smallest footprint. We are a result-driven, anti-aging natural beauty brand that cares as much about the wellness and self-care of our customers and our employees as we do about the environment. Because we believe that beauty comes in many forms, our approach to skincare is ever-evolving. As pioneers in our industry, we're always seeking to uncover better ingredients and better methods, so we can deliver the highest quality solutions for every skincare need-and in the most natural, effective way possible.

Over time, appreciation deficits set in. And these often become two-way: I think you don’t appreciate all I do and all I put up with, and you think I don’t appreciate whatever-it-is you do. Call it Mutual Appreciation Deficit Disorder (MADD), and you have the ingredients for a troubled working relationship. Second, appreciation has to come in a form the receiver values and hears clearly. Gary Chapman makes a similar point about love in his book The 5 Love Languages. Some of us take in love through words (“I love you”), while others hear it more clearly through acts of service, quality time, physical contact, or gifts.

Pumpkin Barrels with Vegetables How to make nutritious, wholesome, and entirely plant-based filled pumpkins. List of ingredients and step-by-step instructions for making oven-cooked Lenten stuffed pumpkins. The recipe I'm going to share with you today is delicious, easy, and inexpensive. It involves baking some deliciously stuffed pumpkins that have the best flavor and texture. In general, it is acknowledged that the major problem during fasting is to identify dishes that are not only entirely plant-based but also high in the protein needed for a balanced diet. That quality is definitely present in this dish for stuffed pumpkin. In addition, it looks good.

Omega-3 optimizer: SmartPrime-Om: With his partners, Dr. Lopez has leveraged artificial intelligence to identify a cocktail of methylation pathway nutrients and plant-based bioactive ingredients found in sesame seed oil extract that can expand the benefits of fish oil and increase activity of genes and enzymes responsible for increasing the body’s “pool” of omega-3s like DHA, DPA, and EPA. SmartPrime-Om also promotes delivery of omega-3s in the ideal biochemical phospholipid package to increase benefits for most cells, tissues, and major organs. 8. 23Vitals for nutraceutical immune optimization was formulated to shore up our bodies on a molecular level and rejuvenate our immune system. It contains 23 bioactive ingredients, covering more than fifty human clinical trials showing immune system bolstering, and other ingredients to support our digestive tract, respiratory, and cardiovascular health, and muscle and joint recovery from exercise stress. It’s designed to promote a healthy immune response when we need to fight off a challenge, and then tone down inflammation once the threat has been neutralized and the “wave” has receded. Available in a ready-to-mix powder. I use this personally, and am also an investor in the company.

3START WITH GOOD INGREDIENTS Don’t expect to make a stunning salad from the wilting greens that have been in your fridge for two weeks. Freshness matters, and the components you use can make or break your dish. Low-quality ingredients will yield low-quality results.

Shagun sweets If you are looking for any prominent Shagun sweets, then Shagun sweets is one of the best Sweet shop in New Delhi. They are known for serving original taste traditional sweets at very reasonable prices. They follow all the safety and hygiene precautions during this pandemic and use only pure quality ingredients for preparing sweets.

Rising Loaf, one of Ernakulam's greatest bakeries, creates handcrafted premium made-to-order baked delicacies free of preservatives and additives. Custom cakes, superb gourmet sweets, and delicacies are available. Our blends are one-of-a-kind because they combine a lot of skill and expertise with natural baking ingredients to give you the best sweetness and taste experience possible. Sandwich Bread Supplier in Ernakulam are committed to making the highest-quality breads with no artificial preservatives, colors, or flavors. We take pride in providing an exceptional experience to all of our clients, big and small.

With a meticulous attention to each ingredient, an honoring to every step of our detailed process, and a commitment to ensure the quality at every stage from preparation to presentation, Tres Amigos is creating, grilling and serving with honor, authenticity and love.

A superior home and office water delivery service is more than drowning new bottles and picking up the gaps. We have the type of responsive equipment that includes your service plan to maintain your equipment. Quality you can try did you know that home and office water delivery impurities can affect the taste of your morning coffee and tea? And some brands of bottled water really sweeten the taste by adding ingredients like electrolytes? Water does not need any additives to be consumed. It only needs to be bottled from the purest local source Mother Nature can provide. H2go Water on Demand water delivery in Sacramento never passes through a community system. In fact, our natural spring water is so pure that you never see daylight until it reaches the bottle. Call us at- (510) 556-4380

Americans spend less on food because food in the US is cheaper, but it is alsoof poorer quality. The origin of this is the 1970s, when food costs were rising at the same time breakthrough technologies in the food industry were happening. President Nixon’s Secretary of Agriculture, Earl Butz,hijacked the country’s agricultural subsidy program (government money given to farmers during the Great Depression) and funneled it into the industrial production of corn and soy, which in turn promoted the rise of big agribusinesses and put smaller farmers out of business. The amount of corn produced has tripled, from 4 billion bushels in the1970s to 12 billion bushelstoday. When this much cheap corn is floating around, something has to be done with it—i.e., put it into every possible food product we can find, which is why corn syrup is in an innumerable amount of products.

The mind of an individual experiences sensations. The individual identifies certain sensations and starts to recognize iterative sequences of sensations with the property that if one of these sensations occurs the others are expected to occur also, in a specific order. Such sequences are called causal sequences. The individual will try to use his knowledge of causal sequences to obtain certain desired sensations by producing a sensation that precedes the desired sensation in a previously experienced, causal sequence. This shift from end to means is called “cunning act” by Brouwer. Certain complexes of sensations are independent of the order in time, and their dependence on the individual is small or nil. These complexes are called things, e.g. external objects, human beings. The whole of things is called the external world of the individual. The relation of the individual with other individuals (which are again sensation complexes, i.e. things) is described by identification of causal sequences, observed by the individual, of itself and of other individuals. This identification justifies the term “acts of other individuals”. It is observed by the individual that causal acts (i.e. cunning acts based on knowledge of causal sequences) of itself and other individuals are highly dependent. Hence the need for cooperative causal acts arises. This is where scientific thinking, as an economical way to deal with large groups of these causal acts, is introduced. Scientific thinking as such is based on mathematics. The genesis of mathematics takes place at the creation of two-ities. Brouwer construes the two-ity from a move of time, which is a concept defined with respect to the individual. Namely: a move of time takes place when one sensation gives way to another. Both sensations are retained in their proper order and constitute a two-ity. The individual abstracts all quality of this two-ity and uses it as the basic ingredient for iterative processes. These iterative procedures can create predeterminately or more or less freely infinite proceeding sequences of mathematical entities previously produced.

I smile at Margaret as she picks up the small jar from the counter and tucks it discreetly into her handbag. Not that she has any need to hide the innocuous-looking lotion. It’s labelled ‘Vanilla Moisturiser’ and the ingredients listed on it are all organic. It’s the spell that’s been cast over it that makes it something more. Okay, I’ll be honest. It’s a love potion. But not the kind that takes away the object’s free will. That would be unethical. No, this is a concoction that makes observers see the wearer’s good qualities in stark relief. Like turning up the volume on your best physical features and most endearing personality traits. If the object of your desire falls in love with you because of it, then all the better, but there are no guarantees, as I tell all of my customers.

One of the recurring themes mentioned in this guide is the quality of well water in Kyoto. Their soft water is an essential ingredient in making many of their gastronomic creations exceptional. However, it takes people to recognise its importance and use the resource appropriately and responsibly. It requires care. It requires sensibility. The availability of their superior well water is happenstance, but the creative use of it is hardly an accident. It’s because of the crafts practised by the people.

Experience the ultimate balance of nature and innovation with Tozad Beauty’s Balancing Face Toner. This gentle and refreshing toner, elegantly presented in a convenient spray mist bottle, is thoughtfully crafted to hydrate, tone pores, and seamlessly integrate into your skincare routine. Formulated with the highest quality natural ingredients, this toner is a true gem for all skin types, including sensitive skin.

je ne sais quoi (literally “I don't know what”) some people have that animation activated active ingredients in their character that oozes charm and sophistication and this comes naturally as the sun rises, it is within themselves that is alert, dynamic, elated and energized, like a rainbow appearing across the sky from nowhere, that je ne sais quoi that is enthusiastic, excited, happy and passionate, with a quick charm and elegance that controls the moment with joy calmness and beauty, the quality of being audacious without arrogance, being courageous without belittling others, it is a quality that no money can buy, no school can teach and no one can take away from you" Kenan Hudaverdi, 02.08.2018

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The point is that there is a very old idea that the Holy Spirit is functioning in our lives not only to give us power as Christians but also to clean up our lives, lead us toward holiness. I will have to admit that certain kinds of holy Christians have always repelled me. I have never been able to tell whether it is because they make me uncomfortable, knowing that I am far from holy, or whether they are in fact making a serious error in supposing themselves to be holy when in fact all they are is sanctimonious. I will have to admit also, however, that I have met a few Christians who make no show of holiness yet whom I sense to be living on a different plane from my own. These people have a quality that strikes me as being at the heart of real holiness; they do not make me aware of their goodness so much as of their hope. They do not point up my shortcomings in contrast to their saintliness; they point up my potential. I think Christ must have had this kind of holiness. He would never have attracted men like rough Peter and worldly Matthew otherwise. The secret ingredient in this kind of transforming holiness, I came to think, was love. When I came into contact with love as an overwhelming experience in the baptism of the Holy Spirit, I found that I had been cleaned, built up, healed. I knew a kind of wholeness I'd never dreamed of; and the words whole, holy, and health are all derivatives of the same Anglo-Saxon word haml, meaning "complete." This is the type of sanctification that comes from contact with the Christ-love of the Holy Spirit.

It laid bare systemic fraud in Ranbaxy’s worldwide regulatory filings. “The majority of products filed in Brazil, Mexico, Middle East, Russia, Romania, Myanmar, Thailand, Vietnam, Malaysia, African Nations, have data submitted which did not exist or data from different products and from different countries.” Kumar’s document explained that while the company had slashed production costs and used the cheapest ingredients in those markets, it submitted data from the drugs that had been made for more regulated markets, a dangerous bait-and-switch that concealed the low quality.

Mr. Butler’s Refreshing Cocktail one measure of cherry brandy one measure of gin squeeze of lemon juice splash of Cointreau sugar syrup to taste Shake all the ingredients together. To make a long drink, add soda water or bar quality lemonade. Garnish with a cherry.

A quality diet is not an elitist option for the do-it-yourselfer. Globally speaking, people consume more soft drinks and packaged foods as they grow more affluent; home-cooked meals of fresh ingredients are the mainstay of rural, less affluent people. This link between economic success and nutritional failure has become so widespread, it has a name: the nutrition transition.

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

The so-called good people are judgemental phoneys who are hiding and in denial of their unfavourable qualities. Darkness is part of the ingredients that makes the human experience whole. Embracing and transcending it is what makes a man a god.

Our culinary memory is short and we live in a very different food world now. Chances are you won’t remember the late nineties as a time when restaurants were basically inaccessible to most Americans, but it was. Our dining culture was, by and large, bifurcated. On one side, you had prohibitively expensive, mostly French-inspired restaurants with excellent service and comfortable dining rooms. On the other, there were far more affordable options serving the cuisines of Asia, Africa, and Latin America in humble settings—a genre that’s been lumped together as “ethnic food” since the 1960s. But as delicious as those places could be, they were usually locked into the traditions and time periods from which their immigrant proprietors first came. There really wasn’t a place where you could find something in between: innovative cuisine that was neither married to France nor fixed to the recipes of the motherland, made with high-quality ingredients, and available for, say, twenty bucks. I could tell that race played a major role in America’s slow uptake on this concept, which only made it more personal for me.* 9

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

nothing can contribute so much to its firmness and independence as permanency in office, this quality may therefore be justly regarded as an indispensable ingredient in its constitution, and, in a great measure, as the citadel of the public justice and the public security.

Nosta is a family-owned and operated restaurant. We serve authentic Mediterranean-Turkish cuisine daily. It's our passion to serve high-quality food and drink in a comfortable and friendly setting. We take pride in only using the finest local ingredients. Whether you're looking for a casual evening with friends, a special celebration, or a delicious and healthy meal, Nosta is here to make sure you have the best experience possible. We value our customers and hope to have the opportunity to serve you.