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Egmond aan Zee is a village on the North Sea coast in the Dutch province of North Holland. It is a part of the municipality of Bergen, about 9 km west of Alkmaar.
Egmond aan Zee was a separate municipality until 1978, when it merged with Egmond-Binnen and Egmond aan den Hoef to form the new municipality Egmond. In turn, Egmond was amalgamated into Bergen on 1 January 2001.
History:
This best-known of the three villages of Egmond was formed in the coastal dunes in 977. Settlers in this area have battled the sea since the first settlements. During the All Saints' Flood of 1570, some 50 houses disappeared into the sea. And in November 1741, the sea swallowed 36 houses, the church, and its tower.
Apart from being dangerous, the sea also provided the people of Egmond food and work, as most inhabitants of Egmond were fishermen. Quite a few sights in Egmond remind one of this; for instance, the "fishermen-houses", which are tiny houses near the sea where fishermen used to live. Another sight is a fishermen monument and the "Prins Hendrik Stichting", a stately building named after a Dutch prince that used to house retired fishermen. The Egmond museum paints a picture of what living in Egmond used to be like.
Egmond aan Zee has been a popular seaside resort since the beginning of the 20th century, when it was well known for its healthy and clear sea air. Children came over to stay in one of the many "koloniehuizen" (colony houses), which were sanatorium-like institutions often run by charities and churches. The center of attention in Egmond is certainly the Jan van Speijk Lighthouse, built in 1834 and named after Dutch sea captain Jan van Speijk.
The rural Dutch villages of Egmond aan Zee, Egmond aan den Hoef, and Egmond Binnen played host to a small artists' colony beginning in 1881 when the American artist George Hitchcock settled there. Walter MacEwen, also American, painted there from 1883 to 1885. Another American, Gari Melchers, arrived in 1884. Melchers continued there for 25 years, recording the people and the rural environment. See Joseph G. Dreiss, Gari Melchers; His Works in the Belmont Collection, Charlottesville, University Press of Virginia, 1984, pp. 11ff.
(c) Wikipedia.org
Egmond aan Zee is a village on the North Sea coast in the Dutch province of North Holland. It is a part of the municipality of Bergen, about 9 km west of Alkmaar.
Egmond aan Zee was a separate municipality until 1978, when it merged with Egmond-Binnen and Egmond aan den Hoef to form the new municipality Egmond. In turn, Egmond was amalgamated into Bergen on 1 January 2001.
This best-known of the three villages of Egmond was formed in the coastal dunes in 977. Settlers in this area have battled the sea since the first settlements. During the All Saints' Flood of 1570, some 50 houses disappeared into the sea. And in November 1741, the sea swallowed 36 houses, the church, and its tower.
Apart from being dangerous, the sea also provided the people of Egmond food and work, as most inhabitants of Egmond were fishermen. Quite a few sights in Egmond remind one of this; for instance, the "fishermen-houses", which are tiny houses near the sea where fishermen used to live. Another sight is a fishermen monument and the "Prins Hendrik Stichting", a stately building named after a Dutch prince that used to house retired fishermen. The Egmond museum paints a picture of what living in Egmond used to be like.
Egmond aan Zee has been a popular seaside resort since the beginning of the 20th century, when it was well known for its healthy and clear sea air. Children came over to stay in one of the many "koloniehuizen" (colony houses), which were sanatorium-like institutions often run by charities and churches. The center of attention in Egmond is certainly the Jan van Speijk Lighthouse, built in 1834 and named after Dutch sea captain Jan van Speijk.
Historically, Egmond aan Zee had been a popular subject for artists such as Cornelis Beelt and Jacob van Ruisdael.
The rural Dutch villages of Egmond aan Zee, Egmond aan den Hoef, and Egmond Binnen played host to a small artists' colony beginning in 1881 when the American artist George Hitchcock settled there. Walter MacEwen, also American, painted there from 1883 to 1885. Another American, Gari Melchers, arrived in 1884. Melchers continued there for 25 years, recording the people and the rural environment. See Joseph G. Dreiss, Gari Melchers; His Works in the Belmont Collection, Charlottesville, University Press of Virginia, 1984, pp. 11ff. (Wikipedia).
This is the new Catholic church in Ridgeway, Illinois. A couple years back, a tornado demolished the old one.
Camera: Sears TLS, MK. II (made in 1967)
Lens: Montgomery Ward Auto Wide Angle 28mm, f/2.8 (Made in Japan)
Film: Kentmere 100 black and white 35mm
Shooting program: Manual (no battery)
Shutter speed: 1/500 sec.
Aperture: f/8
Date: April 13th, 2018, 2.34 p.m.
Place: Ridgeway, Illinois, U.S.A.
Developing chemicals at 68 degrees:
Caffenol CM-RS: 11 mins.
Water Rinse: 1 min.
Ilford Ilfostop Stopbath: 1 min.
Water Rinse: 1 min.
Ilford Hypam Fixer: 9 mins.
Water Rinse: 2 mins.
Kodak PhotoFlo 200: 1 min.
Sears TLS Kentmere 100 Bridges 11ff
The sign leading in to my town of Norris City from the east, just off Route 1.
Camera: Seagull DF-300 (Minolta X-300 copy)
Lens: Seagull-610 MC 50mm, f/1.8
Film: Fuji Film Neopan Acros 100 black and white 35mm
Shooting Program: Manual
Aperture: F/8
Shutter Speed: 1/125 of a sec.
Date: October 16th, 2016, 3.23 p.m.
Location: Norris City, Illinois, U.S.A.
Developing chemicals:
Caffenol CM-RS: 11 mins.
Water Rinse: 1 min.
Ilford Ilfostop Stopbath: 1 min.
Water Rinse: 1 min.
Ilford Hypam Fixer: 8 mins.
Water Rinse: 5 mins.
Kodak PhotoFlo 200: 1 min.
Seagull Fuji 11ff
I took this shot of the movie CE3K at the theaters when it premiered back in 1977. The name in these credits "Dr. J. Allen Hynek" was a noted expert in the field of U.F.O. studies. This movie is one of my top-5 favorites.
Camera: Kodak 35 RF rangefinder (made in 1948)
Lens: Kodak Anastar 50mm, f/3.5
Film: Kodak Kodacolor, 100 ASA 35mm
Exposure mode: Manual (of course!)
Date: December 1977
Location: Harrisburg, Illinois, U.S.A.
Kodak 35RF KSF5035 11ff
Sashimi (/səˈʃiːmiː/; Japanese: 刺身, pronounced [saɕi̥mi]) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.
ORIGIN
The word sashimi means "pierced body", i.e. "刺身" = sashimi, where 刺し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period, and was possibly coined when the word "切る" = kiru (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.
Another possibility for the name could come from the traditional method of harvesting. "Sashimi-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ike jime process, and the instantaneous death means that the fish's flesh contains a minimal amount of lactic acid. This means that the fish will keep fresh on ice for about ten days, without turning white or otherwise degrading.
Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate. Sushi refers to any dish made with vinegared rice. While raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all.
SERVING
Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Japanese chefs consider sashimi the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the palate.
The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, daikon, shredded into long thin strands, or single leaves of the shiso (perilla) herb.
Sashimi is popularly served with a dipping sauce (soy sauce) and condiments such as with wasabi paste and grated fresh ginger, or, for meat sashimi, ponzu, and such garnishes as shiso and shredded daikon radish. Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi. Another way to flavor soy sauce with wasabi is to place the wasabi mound into the soy sauce dish and then pour it in. This allows the wasabi to infuse the soy sauce more subtly. A reputed motivation for serving wasabi with sashimi (and also gari, pickled ginger), besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood. Other garnishes, more common in Japan than overseas, include red water pepper sprouts beni-tade (紅蓼?) and a small chrysanthemum kogiku (小菊?). The chrysanthemum, unlike other garnishes, is not intended to be eaten, and in cheap service (such as at supermarkets) may be substituted with a plastic flower.
PREPARATION
In order to highlight the fish's appearance, the chef cuts it into different thicknesses. The hira-zukuri cut, which translates into "rectangular slice", is the standard cut for most sashimi. Typically this style of cut is the size of a domino and 10 mm thick. Tuna, salmon, and kingfish are most commonly cut in this style. The uzu-zukuri cut, which translates to "thin slice", is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this fish is usually 50 mm long and 2 mm wide. The kaku-zukuri cut, which translates to "square slice", is the style in which sashimi is cut into small, thick cubes that are 20 mm on each side. The ito-zukuri cut, which translates into "thread slice," is the style in which the fish is cut into thin sheets, less than 2 mm thick. The fish typically cut with the ito-zukuri style include garfish and squid.
VARIETIES
The most popular main ingredients for sashimi includes:
Salmon (鮭 Sake?)
Squid (いか Ika?)
Shrimp (えび Ebi?)
Tuna (まぐろ Maguro?)
Mackerel (さば Saba?)
Horse Mackerel (あじ Aji?)
Octopus (たこ Tako?)
Fatty Tuna (おおとろ Ōtoro?)
Yellowtail (はまち Hamachi?)
Puffer Fish Takifugu (ふぐ Fugu?)
Scallop (ほたて貝 Hotate-gai?)
Sea Urchin (ウニ Uni?)
Whale (鯨 Kujira?)
Some sashimi ingredients, such as octopus, are sometimes served cooked given its chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw.
Tataki (たたき or 叩き, "pounded") is a type of sashimi. It is quickly and lightly seared on the outside, leaving it raw inside.
Less common, but not unusual, sashimi ingredients are vegetarian items, such as yuba (bean curd skin), and raw red meats, such as beef (known as gyuunotataki) or horse (known as basashi). Chicken "sashimi" (known as toriwasa) is considered by some to be a delicacy; the Nagoya kōchin, French poulet de Bresse and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of Salmonella. Chicken sashimi is sometimes slightly braised on the outside.
SAFETY
As a raw food, sashimi can result in foodborne illness when bacteria or parasites are present; for example, anisakiasis, is a disease caused by the accidental ingestion of larval nematodes in the family Anisakidae, primarily Anisakis simplex but also Pseudoterranova decipiens. In addition, incorrectly prepared Fugu fish may contain tetrodotoxin, a potent neurotoxin.
Another type of food borne illness that could occur after consuming tainted sashimi is Diphyllobothriasis. This disease is an infection within the intestines that occurs when the tapeworm Diphyllobothrium latum is consumed. Common fish such as trout, salmon, pike, and sea bass harbor this parasitic larvae in their muscles. Due to the new innovation of the chilled transport system paired with the salmon and trout consumption, an increasing number of cases have been recorded annually in northern Japan due to the spread of this disease.
Traditionally, fish that spend at least part of their lives in brackish or fresh water were considered unsuitable for sashimi because of the possibility of parasites. For example, salmon, an anadromous fish, is not traditionally eaten straight out of the river. A study in Seattle, Washington, showed that all wild salmon had roundworm larvae capable of infecting people, while farm-raised salmon did not have any roundworm larvae.
Freezing is often used to kill parasites. According to European Union regulations, freezing fish at −20 °C for 24 hours kills parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at −35 °C for 15 hours, or at −20 °C for 7 days.
While Canada does not federally regulate freezing fish, British Columbia and Alberta voluntarily adhere to guidelines similar to the FDA's. Ontario attempted to legislate freezing as part of raw food handling requirements, though this was soon withdrawn due to protests by the industry that the subtle flavors and texture of raw fish would be destroyed by freezing. Instead, Ontario has decided to consider regulations on how raw fish must be handled prior to serving.
Some fish for sashimi are treated with carbon monoxide to keep the flesh red for a longer time in storage. This practice can make spoiled fish appear fresh.
ENVIRONMENTAL CONCERNS
The increased popularity of bluefin tuna for sashimi is reported to have brought this popular species to the verge of extinction. Farming bluefin does not help the situation, because the captive fish are not raised from spawn, but rather from small wild fish that are netted and transported to the farms, mostly in the Mediterranean. However, Japanese scientists may have found a way to save wild bluefin tuna from extinction by successfully breeding and raising the fish in captivity for the first time.
WIKIPEDIA
This TriStar took its first flight on April 1, 1981...(c/n 1208)
27/05/1981 Pan Am N513PA
10/02/1986 United Airlines N513PA
19/05/1988 Delta Air Lines N761DA stored at Victorville 1999