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China, Beijing, fresh edamame emerald velvet soup with king crab meat & shiso cress.
In East Asia mostly Edamame refers to a preparation of unripe soybeans in their pods, the soybeans are boiled or steamed with the pods & sprinkled with salt. In Japan, they are blanched in salted water & therefore not served with salt. For dishes prepared with this unripe peeled soybeans the term "Mukimame or "Edamame" are also sometimes used
Edamame plainly means ‘‘branch/stem peas’’, the beans were frequently sold still attached to a branch, while also popular in China, here they are usually called "Maodou" to refer to the dish. Mao dou translated means fur pod because of the slightly furry pod.
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Japan, the Art of Sashimi, Tuna,
📍…not only for tuna addicted, or just tuna lovers,
on the left side "O-Toro", on the right ‘"Maguro",
with wasabi, gari, radish & cucumber spirals
In Japan, sashimi refers to the cutting of fish into slices as a culinary art.
It may look simple in appearance & often mistaken as simply slices of raw fish,
…but from the choice of fish to the way of positioning the knife when slicing it, nothing is left to chance in the making of this typically Japanese delicacy. Sashimi is a true culinary art & part of Japan's gastronomic heritage, not only includes the cutting, but also the artistic aspect of the culinary composition of the fish.
Tuna used for sashimi & sushi are usually one of two different species;
📌… "Maguro", Bluefin Tuna is usually fairly lean,
"Ahi", Yellowfin Tuna is fattier, sometimes may also be labelled "Maguro" but normally, if you see Maguro it will be Bluefin Tuna.
Tuna for sushi/sashimi is broken up into subtypes, based on the fat content.
"Toro" is the term for the fatty part of the tuna, cut from the tuna belly loin.
Toro is further broken up into two distinct subtypes, it is more exclusive & expensive due to a limited percentage of the entire fish, the two types of "Toro" are;
"Chu-Toro", is the semi-fatty belly area of the tuna along the side of the fish between the Akami & the O-Toro. It is often preferred because it is fatty but not as fatty as o-toro.
This premium cut, highlighting the best qualities of the Maguro, perfectly blends quality tuna fat for flavour, texture & the great fresh aroma of the red tuna meat.
📌… "O-Toro", is the fattiest portion of the tuna, found on the very underside of the tuna, the texture is densely marbled for a mouthful of creamy sweetness & a melt in the mouth texture
"Akami" is the leaner red meat from the sides of the fish for maguro. It has a sturdy aroma from the raw-freshness of the tuna meat. The top quality red meat maguro has extra mellow & elegant flavour, with a hint of sourness.
The base ingredients of his sashimi are chosen with great care & should be exceptionally fresh. Sashimi can also be slices of crustaceans or shellfish, such as shrimp, scallop, lobster etc. However commonly used in sashimi are tuna, salmon, mackerel, sea bream & in the pacific area also pomfret, a perciform fish also known as butterfish, for sushi /sashimi the pomfret is called "monchong" or "kuro aji modoki".
Sashimi is usually served with grated cabbage, celery or white turnip, sometimes also with carrots or cucumber, sashimi can be eaten like with sushi with wasabi & soy sauce.
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Japan, Appetizer, “Chawanmushi”, literally "tea-cup steam", the ultimate silky smooth savoury egg custard, a delicately flavoured, sophisticated Japanese classic dish.
The custard consists of shrimp, the Japanese fish cake “Kamaboko”, ginkgo nuts, shiitake & namenko mushrooms & edame, the soy bean kernel, the egg mixture delicately seasoned with dashi, soy sauce & mirin, yet packed with Umami.
The egg custard is steamed in a dainty little teacup & served as a cold or hot appetizer.
There are many variations based on seasonal ingredients, but some of the most common ingredients include shrimp, fish, chicken & or mushrooms/vegetables. The ingredients are highly customizable & the savoury egg custard can be homey or fancy, depending on what goes into the egg custard.
Since egg custards cannot be picked up by chopsticks, it is one of the few Japanese dishes that is eaten with a spoon.
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Japan, Soup, clear soup featuring gailan sprout, chicken,
gingko nuts, flat parsley, matsutake mushroom, clamshell mushrooms, daikon & shrimp.
Served in a tea pot like soup pot, the clear soup is poured into a small bowl & sipped directly out of the bowl, the other ingredients are eaten with the chopsticks directly from the soup pot.
👉 One World one Dream,
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Japan, Soup, abalone miso soup with tamago tofu.
Tamago tofu is a tofu variant in which raw eggs are added to soy milk before it is curdled, this mixture is filled & cooked in cellophane sausage like casing. The colour is pastel yellow, the structure is pudding-soft, the taste is slightly more savoury & less tofu-like than regular tofu.
Miso soup is a traditional Japanese soup consisting of a special fond called "Dashi" with softened “Miso Paste” is mixed into it.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
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In de namiddag lossen de stapelwolken weer op en zien we weer een Walvis passeren nu ter hoogte van het dorpje Le Vernet de X73683 als trein 861116 naar Bourges
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China, Beijing, fresh edamame emerald velvet soup with king crab meat & shiso cress.
In East Asia mostly Edamame refers to a preparation of unripe soybeans in their pods, the soybeans are boiled or steamed with the pods & sprinkled with salt. In Japan, they are blanched in salted water & therefore not served with salt. For dishes prepared with this unripe peeled soybeans the term "Mukimame or "Edamame" are also sometimes used
Edamame plainly means ‘‘branch/stem peas’’, the beans were frequently sold still attached to a branch, while also popular in China, here they are usually called "Maodou" to refer to the dish. Mao dou translated means fur pod because of the slightly furry pod.
God created Food,
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Looking simply superb, Leeds 331 stands amongst suitable period buildings (shame about the sky dishes and the wheelie bin!) in the village of Silsden, West Yorkshire, whilst on a proving trial/nostalgic afternoon run out on 3rd August 2012.
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De laatste vakantiefoto uit Frankrijk was een trein die voor mij als een totale verrassing passeerde. Ik had namelijk niet verwacht op deze lijn nog een cargo tegen te komen, maar toen ik in de morgen van 3 augustus 2012 aankwam bij het station van St. Amand Montrond zag ik tot mijn verbazing de 69259 staan met een uit 5 wagens bestaande trein. Na passage van de reguliere reizigerstrein uit Bourges vertrok de trein weer in noordelijke richting.
Na ca 1,5uur kwam zoals gehoopt, de blauwe 67301 weer terug in het landelijke station van Vallon en Sully met intercitytrein 3920 van Montluçon naar Paris Austerlitz, die hier tot mijn verbazing een stop heeft. Voor mij toch wel het hoogtepunt als de loc met zijn fraaie sleep rijtuigen langzaam in de knallende zon het stationnetje binnenrijdt op 3 augustus 2012.
Na uitgebreid de dienstregeling te hebben bestudeerd ging ik op de vroege morgen van 3 augustus 2012 opnieuw op pad in de hoop opnieuw een fraai blauwe BB67300 voor de lens te krijgen. En ik had zowaar geluk, want opnieuw verzekerde de BB67301 de intercity! Dit keer trein 3908 van Montluçon naar Paris Austerlitz, die hier met een fors tempo over het gammele spoor bij het dorp Urçay een Signal Automatique passeert. Opvallend detail overigens was het lichtsein op de achtergrond, dat in de andere richting gewoon groen bleef tonen!
francais:
Après le calendrier vaste à avoir étudié, je suis allé tôt le matin du 3 Août 2012, sur la route, en espérant à nouveau pour un beau bleu BB67300 la lentille à obtenir. Et j'étais vraiment de la chance car encore une fois assuré le transport interurbain BB67301! Cette fois-ci de Montluçon 3908 train pour Paris Austerlitz, qui, avec un rythme considérable sur la piste près de la branlante Urçay un village Automatique Signal passe. En outre, il était remarquablement détaillée du signal lumineux en arrière-plan, que dans l'autre sens facilement et est resté tons verts!
English:
After extensive studied the timetable, I went on the early morning of August 3, 2012 on the road again, hoping again for the beautiful blue BB67300. And I was really lucky because again assured the BB67301 intercity! This time of Montluçon 3908 train to Paris Austerlitz, who with a considerable pace over the rickety track near the village Urçay a Signal Automatique passes. Moreover, it was remarkably detail the light signal in the background, that in the other direction easily and remained green tones!
Waning Gibbous, 96% of the Moon is Illuminated on March 09, 2012 taken with a FUJIFILM X-S1 set to 26X Optical Zoom using a 1.7X Teleconversion Lens for a total zoom of 44.2X.
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Males have scarlet-and-yellow shoulder patches they can puff up or hide depending on how confident they feel. In the North, their early arrival and tumbling song are happy indications of the return of spring. This was one of at least eight at North Pond this past Friday. Reflecting on how my day started (My reluctant stint in the Icecapades - See Sunrise Pic from 030813) These guys sure helped to make it a better day! This one buzzed me and then lead me away from what I'll guess is a nesting sight. More pics in comments...