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Anime Shop: The samples dont

post from Oishii Oishii on 07 November 2009 08:06:47 AM. © Oishii Oishii

Anime Shop: The samples don’t stop arriving! The spare room is now half full of so much goodies that I could li.. http://bit.ly/3Xu14i

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The world upside down

post from Wine Pictures from BKWine on 07 November 2009 07:08:00 AM. © Wine Pictures from BKWine

But who cares when it's a reflection in a luscious Moscatel de Setubal?

Wine tasting. Wine glasses. Moscatel de Setubal JM Jose Maria da Fonseca, Azeitao, Setubal, Portugal.

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Jose Maria da Fonseca winery, stock photography samples, by Per Karlsson, BKWine.

The Jose Maria da Fonseca winery is located in the Vinho Regional Terras de Sado wine region a short drive south of Lisbon, in the small town Azeitao. Alternatively, one can say that it is on the Setubal peninsula. Setubal is mainly known for its luscious sweet white wines from the moscatel grape variety, the Moscatel de Setubal (pronounced without the ?e? as ?stubal?). They are often aged for a very long time in wooden barrels, 20 years is not unusual, but they also exist in vintage versions. JM da Fonseca also makes ?table? wines, and is perhaps best known for its red Periquita brand. Periquita is both the name of the wine and the name of the grape variety from which it is made (the variety also goes under the name of castelão frances). Today it also exists in white (but of course made from a different grape variety). They are one of the biggest producers of wine in Portugal (480 hectares of vineyards according to one source) and have impressive cellars in Azeitao. The aging cellars are immense filled with old oak vats and barrels for aging both the table wines and the sweet muscat wines. Much of it is decorated with the charming traditional Portuguese painted tiles, the azulejos.

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Portugal Terras do Sado JM da Fonseca stock photo samples - Images by Per Karlsson

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Japanese chef’s knives

post from Cooking Gadgets on 07 November 2009 07:00:00 AM. © Cooking Gadgets

knife The Masamoto VG-10 Gyutou, 8.2 “

Eastern knives are different from Western. Most fundamentally, Japanese knives are harder steel, thinner, designed for a specific hand (right or left, not both!), and keep an edge longer. The down-side is that they are more brittle, harder to sharpen, and are designed for very specific tasks so that you need more of them. This is because the Japanese food culture calls for slicing food without crushing it. In the West, we’re more likely to have a favorite knife with which we hack away at everything!

Recently, the Gyutou knife has become more popular in the West. The big three Japanese knife companies (Masamoto, Misono, and Masahiro) all have a version of this knife, which approximates the Western Chef’s Knife. The Gyutou is thicker than the traditional Japanese knife, and the blade is curved like a chef’s knife instead of straight (for rocking instead of for slicing). I don’t know how much they’ll catch on in Japan, but I’m certainly finding them interesting.

Image: Japanese-Knife

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Matrimonial Matters

post from The Gourmet Goddess on 07 November 2009 02:56:00 AM. © The Gourmet Goddess

Apologies to my regular readers that I have been a little quiet this week. I have been busy in preparation mode for the catering of my friends, Chris and Michela's wedding. This week has been the business end of the preparations. Shopping to be done, lists to be checked and rechecked, work plans to be reviewed. The wedding is today and I'm up bright and early do complete the last small tasks before the celebrations begin. Yesterday was a big day - 9 hours straight of prep work, which among other things involved making hundreds of Polpettini (small Italian meatballs), litres of rich, spicy tomato passata, cutting and peeling over 12kg of pumpkin, making 2 varieties of frittata (almost 200 pieces), grilling about 350 asparagus spears, slicing and roasting kilos of eggplant and zucchini. I have even developed a blister on my hand from all that chopping!

You will gather from the ingredients that the food we will be serving has a rustic Italian theme. We wanted to take advantage of the beautiful fresh spring produce (which not only means the quality will be great but that the costs stay down too) The food will be served on large sharing platters, where everyone can help themselves and pick and choose whatever they fancy. Think abundant, sociable, relaxed and fun. There will not be assigned seating (just tables and chairs laid out under the trees, which will be full of glowing lanterns when the sun goes down) so people can roam around when they feel like it, socialising and grazing as they go. This is not going to be one of those stuffy, sit down affairs, that's for sure!

I have attended lots of weddings and I must admit that with very, very few exceptions they have been extremely dull, with not a lot of real creativity going on. They are usually so similar it is like a matrimonial groundhog day! It also seems to me that the more money is spent, the more stereotypic and pedestrian the event. Good taste becomes obliterated by monogrammed gilt champagne flutes, cliched menus and enough nasty nylon tulle to swathe the Sydney Harbour Bridge. And why is it that normally smart and "right on" women suddenly think that wearing a $6,000 dresses that makes you look like a giant meringue is the way to go?? Nup. I dunno either....

I think that perhaps people get led astray by bridal mags, wedding planners and businesses, spruiking their products and telling them what they "have" to have. It is a HUGE business after all. The weddings that have been special to me and that I remember, are those where the people involved have marched to their own tune and created something that is uniquely them. Chris and Michela have certainly done that and I think that their personalities are going to shine through all aspects of the wedding and the reception. Above all, I think we are all going to have a ball :)

I will be posting later in the weekend, with photos, a menu rundown and a full report from the event so you can see how it all came together, so stay tuned. In the meantime, I plan to be the queen of multitasking, as I attempt to make 4 kinds of salad dressings whilst dying my hair and also deciding what to wear......

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Japanese Commercials: A couple

post from Oishii Oishii on 07 November 2009 02:01:50 AM. © Oishii Oishii

Japanese Commercials: A couple of Japanese commercials picked up from YouTube. The first one is a 2 min extende.. http://bit.ly/YZoBf

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put the box next to the feet wow gold

post from All Posts on 07 November 2009 01:22:26 AM. © All Posts

Feng Li took the box to Kou Chiang and bowed "Please look, Your Majesty." Kou Chiang saw that the box was lined with red silk. The sword inside it had a very thin blade. The light it reflected flowed on its surface like water. He said "Excellent sword!" He took the hilt and lifted up the sword. The blade trembled slightly, almost as though he could break the blade with a flick of his wrist.

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Everyone cried in surprise. wow gold

post from All Posts on 07 November 2009 01:21:33 AM. © All Posts

His voice was authoritative. The liveried swordmen quieted down. By now everyone could see that the swordmen in blue used completely different sword skills. The two who defended were specialized in defense. The two who attacked specialized in attack. The attackers always outnumber their victim because the defenders watched their back.

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another liveried swordman. wow gold

The official said "The strong one's sword skill is impressive. The award is ten pounds of gold." The swordman in blue bowed in thanks. There were only eight swordmen in blue.

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The swordman in blue sheathed wow gold

The swordman in blue pulled his sword back to the side of his body and bowed his right leg slightly. The liveried swordman thought he saw an opening and lounged at his left shoulder, the swordman in blue was merely luring his enemy. His sword circled into a direct thrust at the liveried swordman's throat. The thrust was too fast to be avoided. The liveried swordman was surprised.

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The swordman in blue wow gold

Ho Lu's son Fu Chai became king. He was intent on avenging his father. A personal guard was ordered to remind him of this fact periodically by saying "Fu Chai, did you forget to avenge the death of your father?" Fu Chai then rallied his army and destroyed the army of Yueh. King Kou Chiang became a prisoner of Fu Chai for several years. However, Fu Chai was not a brutal man.

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