Santa Barbara Restaurants - Asian Food

Santa Barbara has a wealth of great restaurants, but the focus here is on Asian food. Thai, Chinese, Japanese, Vietnamese, or Korean, the city has it all. If you're looking for tasty Occidental eats on the Central Coast, here are some of my favorites.

Chinese - several good choices here. I don't think Santa Barbara has any Chinese places that can match the best of San Francisco or Los Angeles, but what we've got is pretty good. China Pavilion, with locations downtown on Chapala St. and in Montecito on Coast Village Rd. definitely has the best Chinese food in town. It's a little more pricey than the average takeout place, but the quality of the food and the elegance of the decor make it worth the money. Madam Lu on Upper State St. is so pricey or quite so good, but it's solid Chinese food at a reasonable price. Also worth considering is Yen Ching on De La Vina. They've been around forever and the Chow Mein is top notch.

Japanese - If it's Sushi you're after, the city has some solid options. Arigato Sushi, on State St. across from the Granada theater serves the best Sushi in town. Some consider it a hang-out for poseurs, but even if you don't like the crowd, you'll like the Sushi. Sushi Terri with three locations in town has great grilled Teriyaki and very passable Suchi. For combination of food and value, it's tough to beat. If you're looking for something off the beaten path, consider Itsuki Restaurant. It's tucked away in a shambling strip mall just off of Upper State, but the inside is a little taste of Kyoto. Worth searching out.

Thai - Several options here, but none are really top class. The venerable Your Place on Milpas St. is the best Thai food I've had in town. Good stuff at reasonable prices. Pattaya Bar & Grill in Old Town Goleta is a new entrant on the scene that shows great promise. If you're out that way, give it a try. Your Choice on Upper State St. is another worth considering.

Vietnamese - The Santa Barbara area has a surprising number of good Vietnamese restaurants, although the best are actually out in Goleta. Saigon Noodle House in the K-Mart shopping center in Goleta is my current favorite. Excellent Bun Bo Nuong Xa and very passable Pho. The food at Noodle City in Old Town Goleta is every bit as good, but the seating is more cramped. Excellent service to boot. Saigon In-and-Out has three locations in town and is worth checking out too.

Backpacking Information on Laos

LAOS

Population: 5.9 million (UN, 2005)
Capital: Vientiane
Area: 236,800 sq km (91,400 sq miles)
Major languages: Lao, French (for diplomatic purposes)
Major religion: Buddhism
Life expectancy: 53 years (men), 56 years (women) (UN)
Monetary unit: 1 new kip = 100 ath

The Lao People's Republic is one of the, if not the least modernized countries of the Southeast Asia region isolated by the communist government, so poor it makes Cambodia look industrialized. As such, the small country prides on rich culture and heritage as much as its pristine surroundings and solemn traditions. Why Laos? Why now? Why not? This is a place so mysterious, outsiders know next to nothing about it, and it is this potential that makes it so alluring. Travellers who have the privilege to explore this exotic and generally unexplored frontier enjoy this simplicity and solemnity while it lasts until the waves of industrialization taints the truth and ingenuity that is Lao, as it slowly becomes a sought-after tourist destination for the backpacker culture- the details will come soon.

GEOGRAPHY

Laos (18 00 N, 105 00 E) is a 236,800 km2 small landlocked nation sandwiched between Thailand and Vietnam. The country is the mountainous former Kingdom with thick, plush, and high forests and jungles that shroud the majority of the land. Laos is mostly rugged mountains with the Phou Bia standing atop Laos at an altitude of 2,817 metres above sea level, while the Mekong River, the artery, the lifeline of Laos and of the greater SEA region, sits as the lowest point of the Lao terrain at 70 metres above sea. Lao also comes with only a few plains and plateaus, hence the serpentine rice paddies all across the land hill side.

CLIMATE

The climate here is generally tropical monsoon with three seasons: hot from March to May, rainy from June through October, and dry from December through February. The dry season is the high season for travel to Laos simply for the absence of extreme heat or precipitation that can obstruct whatever the traveller's plans. The extreme heat on April spirals the beyond tolerable temperature to 104 °F, unless the traveler will head up to the mountains.

PEOPLE

Laotian or Lao people are good-natured and generous people who are nice to foreigners for no apparent reason, it is an eye opener, even to, say Americans who are responsible for the 266 million bombs that have taken lives in this war-neutral country over the past 30 or so years. There are around 78 million bombs left unexploded that continue to threaten the lives of locals, where only 400,000 were found and detonated in the last 10 years. That is enough bombs to consistently explode every 9 minutes in 24 hours for 10 years. As an especially peaceful Buddhist nation, none can vex them. Kindness is a more familiar feeling than anger for these people, no BS. The kind of Buddhism in this country which accounts for the religion of 67% of the 6,834,345 population is Theravada, while Christianity is but an incomparable minority with less than 2% of the Laotians. In over 100 ethnic groups, the Lao have the most sizeable 55% or so demographic, then the Khmous and Hmongs, and de facto, LAO is the official language of the state. ENGLISH is growing more priority than the colonial language, FRENCH at the same, a few too many ethnic languages or dialects.

CULTURE

Situated and locked in the middle of the Indochina peninsula, Laos has beheld "crossroads" status. Romantic and mysterious, nice and cool, pristine but very adaptable, terrible past but bright future, simply breathtaking and gets more beautiful by the second, add very low maintenance- could have just described the "ideal" girl, but this is Laos. So if you want to keep coming home to this kind of girl, then Laos is the place for you.

The Lao culture is rooted on immense spirituality, particularly Theravada Buddhism with influences extending from architecture to daily living, as goes with the communal practice of alms giving every morning upon sunrise. But Laos, with its recently acquired accolade as the Ney York Time's best tourist destination in the World, a slow modernization is taking place posing great danger to the solemnity of some rituals such as the aforementioned daily alms giving to monks. For now, the Laotians' simple life is in control, in balance with the times in absolute no hurry to match the pace of its SEA neighbours.

ATTRACTIONS

Coming to Laos, no travel experience is complete without spending ample to excessive times in historical and sacred edifices. Not to be redundant or cheesy, Laos prides on these imperial and colossal structures that tell the great Lao tale of how it has become. The Pha That Luang, the Great Stupa, the national monument of Laos covered in gold is unprecedented and truly royal. The Buddha Park is also breath-taking and magical with but one phrase to describe it, "out-of-this-world". Hoi An is perhaps one of the places with the strongest resistance to change, thus its appeal to travellers with the taste for the old and authentic. Luang Prabang, a UNESCO World Heritage City, has more adventures in store with tremendous alternatives for fun and information for the independent traveller. The Plain of Jars are also a sought after place, esteemed to be as enigmatic as it is dangerous, for it is a site of undetonated bombs. River Mekong is a natural wonder beyond necessity and importance, it's downright fun. Lastly, home and paradise to the backpacker culture, there is Vang Vieng, so phenomenal, this, for many, can be the place they see on earth, and to some it happens, for it is the land where the waters are high, and the alcohol flows free. Tubing is, to many travellers one of the ultimate adventures in Laos, and is ultimately dangerous as well with 2 deaths reported and several other casualties from a simple gash to broken skulls- doesn't make the experience any less unless of course it happens to you.

FOOD

Food, food, Lao food- this is cuisine for foodies in search of new flavours. To a lot of insiders looking in, Lao or Khmer food is much a mystery as this whole country has been. Although its relatives are Thai, Chinese and Vietnamese food, imagine these marrying together. Lao or Khmer cuisine is perhaps the best vehicle to establish Lao connection. Lucky enough, Lao cuisine has not been side-swept by the wave of Western food chains, but to be sure, the streets will offer that most authentic Khmer cuisine from the Kingdom. A bowl of Kao Piak off the Daily Market, which is a bowl of steaming noodle goodness complimented by chicken, duck, and pork and condiments...lots of it from ginger paste, chilli, fish sauce, lemon, pepper, sugar, etc, is reminiscent of Pho. Khao jii pat-te is Laos' Bahn Mi, and tam maak hung is a doppelganger to Thailand's som tam. The fundamental characteristics of the cuisine are meat and fish are used sparingly, at least in contrast to the liberal use of fruits and vegetables. The use of coconut milk in cooking is adopted from Thai and Cambodian influences. Desiring something authentic? You want some Lao lao, that traditional home brewed rice whiskey? How about a little exotica- some crispy ant egg omelettes perhaps?

This place is a beautiful secret gem, which won't stay that hidden too long. Laos amongst all is a country the traveller will love for the sights and more so the smell that says "home".

For more valuable travel information on backpacking and various destinations throughout the world please visit http://www.backpackingaddictz.com

Email: admin@backpackingaddictz.com

Josh
Backpacking Addictz

Iwate Swan 8: High School Culture Festival

This week's episode sees my trip to one of my high school's culture festivals. The culture festival, or 文化祭 as it is known in Japanese, is a very important event for high schools in japan. Many of the students get involved and much planning is required well in advance. Besides the sports festival, graduation and opening ceremonies, the culture festival is one of the most important events of the school year. Usually these sorts of festivals involve the students making festival food such as octopus balls たこ焼き or yakisoba 焼きそば. Live music is usually played on a giant stage of sorts, and in general the school hosts many fun games, activities, panels, and dances to enjoy. It is just a nice way for the student body and the local community to come together and enjoy a weekend. This was a very fun festival for me, as it was my first time going to a festival at a school in which I teach at. So, it was really nice to see my students enjoying themselves and having such a fun time. I really recommend you to try and go to these festivals if you get a chance, but for those not in Japan I hope this video shows some of the fun that can be had at such an exciting event. More videos to come next! Oh yeah, anyone else notice that episode 8 of both Tokyo and Iwate Swan is a school festival video? Totally didn't plan it like that, so strange how that worked out hah. See you next time! Music in this episode: Iwate Swan Theme: Keterol



http://www.youtube.com/watch?v=mGl9IS3-xLQ&hl=en

Eggs-In-The-Basket With Chicken Recipe and Meat Marinade Recipe

In American cooking, learn to sprinkle soy sauce on steaks and roasts. Stir it into the richly clotted drippings they leave in the pan, and see how much more piquancy it adds to gravies. Add it to salad dressings, to the stuffing for your Thanksgiving turkey, Rock Cornish hen, or roast chicken. Use it to enrich a barbecue sauce, fish and shellfish dishes, squabs, eggs, soups. Flavor meats before cooking by soaking them in a soy marinade. Here is a fine one for marinating about 2 pounds of sliced beef, pork, lamb, or poultry.

MEAT MARINADE
2 large or 4 small cloves of garlic,
or 4 slices fresh ginger
1/4 cup honey
1/3 cup soy sauce (any of the three types)

Put the garlic and/or ginger through garlic press. Place honey in measuring cup and fill to 1-cup level with
boiling water; stir until honey is dissolved. It both flavors and glazes the meat to seal in the juices and
prevent shrinkage. Add garlic and soy sauce; mix and pour over meat in an enamel (not metal surfaced) pan.Turn the meat occasionally, and keep covered with wax paper or foil. Beef, pork, and poultry soak up the marinade in 5 to 15 minutes. Lamb needs to marinate for 6 to 12 hours.

EGG IN THE BASKET WITH CHICKEN

8 small pullet or (preferably) quail eggs
3/4 cup soy sauce
Oil for deep-frying
2 teaspoons flour

Hard-cook the eggs, shell, and soak in soy sauce to cover for 15 minutes, turning occasionally. Heat oil to 340c. Coat eggs lightly with flour and deep-fry until golden brown.

8 tablespoons peanut oil
pound chicken fillet,
cut in 1-inch cubes
1 clove garlic, crushed
1/3 cup seeded cucumbers, cubed
1/3 cup soaked dry mushroom caps, sliced
3 tablespoons soy sauce
1 teaspoon cornstarch dissolved in
1 teaspoon water

Heat 6 tablespoons oil in skillet and sauté chicken over medium heat until white. Remove and set aside. Heat 2 tablespoons oil, and sauté garlic until edges turn brown. Discard garlic. Then add cucumbers and sliced mushrooms (stems removed); stir-fry 1 minute. Add chicken, soy sauce, and sugar. Stir a few times; thicken with cornstarch.
2 medium potatoes
Oil for deep-frying

You will need a frying basket of the proper size to make individual servings, or a large ladle. Peel potatoes and shred fine; do not wash after shredding. Heat oil to 360°. Fill a frying basket with shredded potatoes, and then press down in the centre with back of spoon. This will form potatoes into hollow basket shape. Fry until golden brown, lift from oil, and gently loosen around the edges to remove with shape intact. Repeat until you have used all the shredded potato.

Serve eggs in the potato baskets for Easter, on a platter with the minced chicken. If you prefer, a single large potato basket may be made-but not too large, since it may not hold together.

Japanese Fried Pork and Noodles Recipe

Preparation time: 30 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients for japanese fried pork:

1 tablespoon oil
150 g (5 oz) pork loin, thinly sliced
5 spring onions, cut into short lengths
1 carrot, cut into thin strips
200 g (6 1/2 oz.) Chinese cabbage, shredded
500 g (1lb) Hokkien noodles, gently pulled apart to separate
2 tablespoons shoshoyu
1 tablespoon Worcestershire sauce
1 tablespoon mirin
2 teaspoons caster sugar
1 cup (90 g/3 oz.) bean sprouts, scraggly ends removed
1 sheet toasted nori, shredded

Directions for japanese fried pork:

1. When you will want to try this recipe, just follow this small guidelines. First heat the oil in a large wok over medium heat. Then stir-fry the pork, the spring onion and the carrot for about 1-2 minutes or so, or until the pork begins to change colour.

2. Then add the cabbage, the shoshoyu, the mirin, the noodles, the Worcestershire sauce, the sugar and 2 tablespoons water. Cover them and cook for about 1 minute or so.

3. After that, add the bean sprouts and toss them well to coat the vegetables and the noodles in the sauce. It should be served immediately, sprinkled with the shredded nori.

Nutritional Value for Japanese fried pork:

Protein 25 g;
Fat 8 g;
Carbohydrate 93 g;
Dietary Fibre 5.5 g;
Cholesterol 40mg;
Energy 2300kJ (550cal)

Hints for Japanese fried pork:

1. Finely shred the Chinese cabbage with a large, sharp knife.
2. Use your fingers to remove the scraggly ends from the bean sprouts.
3. Stir-fry the pork, spring onion and carrot until the pork just changes colour.

The Secret About Low Carb Diets

Low carb diets are here to stay regardless of how you feel about them but are low carb diets the best for fat loss and health? First we have to separate fact from fiction, which is harder to do with each passing day. More research keeps coming out and more people keep giving their opinion but almost everyone is missing a very important point. Carbohydrates are the only nonessential nutrient, which means that we need protein and fats to live off of but we don't need carbs. Our body can actually make energy and function fine with proteins and healthy fats.

Now that's not to say that we should eliminate all carbohydrates from our diet. That's not the case but we have to go on a controlled carb diet, not a low carb diet. There's a difference here. Researchers at the University of Connecticut have done numerous studies on low carb diets for both athletes and regular average joes. They found that when carbohydrates are eaten at specific times of the day our body actually uses them the way we were meant to. That is that they are stored in the muscle as opposed to stored as fat. Another positive case of low carb diets.

The best times to consume carbohydrates are

-First thing in the morning
-Before exercise
-Up to two hours post exercise

Those three times allow for our body to use carbohydrates as energy, something that is sorely lacking on traditional low carb diets. Another advantage is on our health. Metabolic syndrome is a prevalent disease in today's society, which comes from people eating too many carbohydrates. Diabetes, high cholesterol, chronic headaches and a host of other popular ailments are all as a result of high carbohydrate diets.

Carbs aren't the enemy however and that is what most low carb diets will have you believing. It's our timing of them that matters the most. So next time you are out, think twice before you order your meal.

Bajan Desserts For Your Sweet Cravings

A full course meal is not complete if you do not end it by indulging yourself to a treat of sweets. Every country has its own special dessert like Tira Misu, Belgium Chocolates, Sansrival and other mouth-watering sugary delights. When visiting the Caribbean island of Barbados, it is a must for every tourist to pamper their taste buds with yummy meal-enders.

The tropical country in the east Caribbean is known for its pinkish sand beaches, luscious flora, and a variety of scrumptious feasts that include delicious and sweet desserts. Travelers can choose to dine in Barbados travel hotel, as most have classy bistros that serve Bajan food. Heading to the local restaurants and cafes on the island is also an option. Eating in a fancy bistro is surely a treat for tourists. However, dining outside on the local eateries is quite an experience. Also, asking locals about where to find cheap but tasty meals is a good way to save money, and at the same time enjoy scrumptious meals.

Most Bajan dishes are quite spicy, and it is therefore recommended to have something sweet at the end of each meal. Bajan Macaroni Pie, Bajan Black Eyed peas rice, Pudding n Souse, Flying Fish Cutter, Cod Fish Cakes are some of the heavy and stomach filling meals. After having your tummy filled with these meals try following it up with these specials.

Going natural

The Caribbean island is tropical and has many different kinds of plantation and vegetation that is growing in the country, which includes strange but tasty fruits. If you are tired of the usual banana, try eating plantain. It is a close relative of the banana but looks quite unappealing when raw. Usually served fried and topped with cinnamon. Another unique fruit is breadfruit. It has similar taste and texture to the regular potato but it is a bit sweeter. Among the must try fruits in the island are their cherries, with the bright red berries often turned to juice. It is also quite bigger than the regular cherries.

Yummy Candies

There are many Bajan candies available to satisfy every tourist's sugar cravings. Local candies like guava cheese, tamarind balls, peanut brittle, and chocolate fudge are few of the candies that will surely make tourist's meal complete. There are various types of candies available in the tropical country, and choosing a favorite may be a bit challenging since all of these candies have their own unique flavor.

Pastries

For diners who are looking for something heavy even after a stomach filling meal, the tropical country has a variety of cakes and pastries to satisfy every hungry visitor. The best known pastry on the island is coconut bread. For those who want fancier breads and pastries, they can choose from Bajan baked custard, lemon meringue pie, and chocolate icebox pudding. Those who are looking for something simple and classic, of course there is good old cheesecake or chocolate cake.

There are also candy shops and special cake stores inside some Barbados travel hotel that will satisfy every tourist's confectionery cravings. There are also many Bajan desserts which are must-try for everyone visiting the country. Just keep in mind not to eat too much sweets or a trip to the dentist might be your next itinerary while touring around Barbados.

How I Spend Spring Break

how i like to spend spring break... nuff said... eat carbs camp out in room chill



http://www.youtube.com/watch?v=N3M4qYX9M-w&hl=en

My Journey to the Homeland

I went to Italy for the first time in 1995. The experience was both eye opening and mind boggling as I had my own ideologies regarding the real "Italians" from the homeland and how different from those living in North America.

So at 32, I ventured alone to the homeland, with hundred of stories that my father had been filling my mind with since I was a child.

I traveled quite extensively in the northern part of Italy, which is beyond description. Being a lover of ancient civilizations, I walked the streets of Rome, visualizing and sensing all those that walked the same road I was now on.

I kept asking myself, how many horses galloped along with Caesar's army? What strength did the women walking with baskets upon their head have as they transported water or food and the children that played on these streets what games did they play?

As one travels from ancient Rome, to the beauty and splendor of a Renaissance city like Florence with its architecture, art and light, to the incredible beauty that is Venice which must be seen by everyone at least once in their lifetime, one is only filled with pride and joy that in some small way one is a part of this culture.

The place that felt most like home were the streets of Pompeii whereby as I walked along the ruins I felt I was there, in another lifetime. Perhaps a vendor selling fruit, maybe a street walker selling her wiles, or bartering goods in the market. All I know is the depth of emotion that encompassed my entire being is something I had never felt before.

While travelling south 2 things are forever etched in my mind and that is the fertile ground that vineyards and olive trees come from.

I have never seen anything more beautiful than an olive tree. When the sunlight falls upon the leaves they appear to be silver and one cannot help but be grateful for this abundance in beautiful Italy! As are the acres and acres of grapes that become fine wines all over the world.

The train from Naples took me to Termoli (a city which is about 20 minutes from my father's hometown of Guglionesi) which is situated along the Adriatic coast in the region of Molise and his stories flooded my mind and several times tears came to my eyes as I reveled in being a part of this wondrous place.

I would soon be at my zia's house, see cousins I had not seen in over 20 years, meet their spouses and boyfriends and children and know that we all come from the same "pasta".

Hong Kong Food - The Cuisines of Asia's World City

The cuisines of China (particularly the Cantonese) are dominating Hong Kong's culinary scene, and that is no surprise, as most Hong Kongers are of Cantonese origin. Alongside the Chinese cuisines, you will find many restaurants specializing in other Far East cuisines, such as Japanese, Korean, Thai, Vietnamese, Indian and others... European and British influence can also be found, as Hong Kong was a British colony for more than 150 years.

Moreover, it can be said that during the years Hong Kong developed its own unique cuisine that combines Cantonese cooking with other elements...

Yum cha ("drinking tea") is an integral part of Hong Kong's culinary culture.

This Cantonese term refers to the custom of eating small servings of different foods, mainly dim sum, while sipping Chinese tea.

Dim sum is probably Hong Kong's most popular dish. It literally translates to "touch the heart", which means "take what your heart picks" (that is because of the great variety you can choose from...)

Dim sum is typically served as a light meal or brunch that consists of various types of steamed buns, dumplings and rice-rolls, containing a range of fillings, including beef, chicken, pork, prawns and vegetarian options... It is normally eaten some time from morning to early afternoon and usually served with Chinese tea.

Visiting a traditional Hong Kong style tea house for Yum Cha is strongly recommended.

Another true "Hong Kong institution" is the Cha Chaan Teng: A casual restaurant which can be described as a hybrid between a Chinese tea house and a cafe... Those places are normally open from morning till evening and serve a variety of local favorites... from Hong Kong style toasts and milk tea to rice and noodle specialties.

The Cantonese cuisine comes from the area around the city of Guangzhou (Canton), in Guangdong Province, just a short drive from Hong Kong.

Of the different Chinese cuisines, Cantonese is the most popular outside China, probably thanks to the fact that it is not as spicy as some of its "counterparts"...

Great diversity of ingredients is, perhaps, what characterizes the Cantonese cuisine more than anything else... The Cantonese cuisine makes use of almost every ingredient under the sun and as the famous Chinese saying goes "The Cantonese will eat everything that swims except the boat, everything that flies except the airplane, and everything that runs except the car"...

The Cantonese cuisine is also characterized by the use of very mild and simple spices in combination. Ginger, spring onion, sugar, salt, soy sauce, rice wine, corn starch and oil are sufficient for most Cantonese cooking, although garlic is also used abundantly.

Steaming, stir frying and deep frying seem to be the most popular cooking methods in Cantonese restaurants due to the short cooking time, and the philosophy of bringing out the flavor of the freshest ingredients.

Other than the ultimate Dim sum, recommended Cantonese dishes include Sweet and sour fish, Fried Garoupa fish, Deep-fried crispy chicken, Crispy pig belly, Roast Suckling Pig and, of course... the costly Braised Shark's fin and Abalone

The Chiu Chow (Teochew) cuisine comes from Chiuchow (now called 'Chaozhou'), a city in China's Guangdong Province, not far from Guangzhou and Hong Kong. Expectantly, this cooking style is very similar to Cantonese cuisine, although Chiuchow cuisine does maintain a certain degree of culinary independence...

Poached cold crab, Baby oyster with omelets, Chiu Chow style roast duck and Chiu Chow soya goose are some of the recommended dishes.

The Sichuan (Szechwan) cuisine originates from Sichuan Province in southwestern China and has an international reputation for being hot and spicy.

The most common ingredient is the Sichuan peppercorn, or Fagara: An indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Other common spices include Chili, Ginger, Star anise, Fennel seed, Coriander, Chili bean paste, Garlic and Spicy herbs.

Common cooking methods include smoking, stir frying, braising and simmering, which allow peppers and aromatic seasonings time to infuse food with unforgettable tastes and aromas

Famous Sichuan dishes include Sichuan style dan-dan noodle, Pork slices in a garlic sauce with a hint of chili, Braised beef in Szechwan pepper sauce, Kung Pao chicken, Ma Por tofu and Twice Cooked Pork.

Peking/Beijing (Mandarin) cuisine originates from China's capital city.

It developed over the centuries by thousands of skilled cooks from China's different regions, who flocked to the "big city" to work for royal families and wealthy government officials.

Peking duck is, by far, the most popular Pekingese dish, and it is mostly prized for its thin and crispy skin. Other famous dishes of the Peking cuisine include Hot and sour soup, as well as Sauteed sliced beef with scallion and Drunken pigeon.

The Shanghainese cuisine originates from coastal provinces around the city of Shanghai and is characterized by the use of alcohol. Fish, eel, crab and chicken are "drunken" with spirits and usually served raw.

Salted meats and preserved vegetables are also commonly used to spice up the dish. Another "secret ingredient" of the Shanghainese cuisine is sugar...

Sweet and sour spare ribs, Beggar's Chicken, Shanghai hairy crab, "eight treasure" duck, "drunken" chicken, braised eel and yellow fish are the most popular dishes...

Contemporary fusion cuisine has made it big in Hong Kong over the last few years... The city's chefs keep on coming up with innovative culinary creations that combine China's different cooking styles with those of other regions, and the results are surprisingly delicious.

Japanese, Indian, Korean and Southeast Asian restaurants are very popular in Hong Kong and are well worth considering, especially if you are tired of Chinese food but still want to try something "authentic".

Japan Travel - Rotary Group Study Exchange Goes to Japan, Article Two

The international organization known as Rotary promotes yearly travel that all people between the ages of 26 and 40, male and female, and of all backgrounds - should know about - because it is a Rotary-funded six week study aboard and anyone can apply to be a part of this significant life experience. If you are this age group - you could enjoy the kind of experience that is described in my notes in this article. To find out more about the program go to the international Rotary website and search for GSE - Group Study Exchange - and contact your local Rotary Club for more information.

Our adventures continued:

April 13th -- Wednesday:

Nope, no women in this Rotary Club, or English either - and they translated my speech by cell phone -- it's all an experience. After Mrs. Tanaka served me a splendid breakfast - she said that the coffee was from Seattle, the cereal from Switzerland, the jam from Germany, the almonds from California, and the Balsamic from somewhere else - the avocado was definitely from here - Mr. Tanaka and I headed down the road about 40 minutes to a more rural town called Ukiha to visit the Ukiha Rotary Club. I laughed, even though I don't understand the language - going to a Rotary meeting is like going to church because the world over they do they same format.

This Club was about 40 members - and like the others, they open the meeting with a song - in Japan, with what we know as Glory, Glory Hallelujah, which they consider to be religious recognition. Tamaki Oi came with us for the visit - and it was fun to meet her because she will be on the incoming team when this District sends their team to us next year. The drive down and back reminded me of a drive to Gilroy from home in California - two mountain ranges on either side, one more rolling and velvet-like, and the other sharper mountains, with green fields in between. It's expensive to belong to Rotary in Japan - they tell me that their dues are $250 a month - but they don't do fundraising projects, they write checks. Mr. Tanaka asked me to speak about including women - imagine my reluctance - and he says that this is a theme of their Governor. So - I asked for questions at the end of my speech - and one guy asked me if I knew of Soroptomists - in other words, women could join that club instead.

Yahoo....we're going to a famous hot springs this evening -- I'd be happy to see every hot springs on Kyushu, and I understand that there are a lot of them. It's helping me to recover from the jet lag.

As the evening turned - it was delightfully inspired - when the girls - Teiko Tanaka, her daughter, Ai and I went out to dinner. We went to a French restaurant that served us one lovely selection and then another. The food here - and the small dishes that please the eye and the pallet with thoughtful detail -are in French cuisine as well as Japanese. We talked for a long time about the role of women in Japanese society and the changes that are occurring. Women here see the same dilemmas, and these are worldly women who have a cross cultural point of view. The conversation continues in a long soak in the hot springs - a charming spot that is in the mountains and overlooks the valley. We first wash, as is the custom, and then go outside to the shallow pool with big boulders surrounding it that forms the basin for the mineral water. It's good to bathe in the intimacy. It's 1PM by the time that we fall in bed. The other team members have had a good day too.

April 14th -- Thursday:

A really full day is in store today - a sightseeing day. We gather at about 10AM at Izumi's house - and the team is glad to see each other after going separate ways yesterday. We pile into Hiroshi (Mr. Tanaka's) Toyota mini-van and off we go. The first stop is in Tanoshimaru at the Wakatakeya Sake Brewery. We sit Japanese style around a big brown wooden table with a Japanese flower arrangement in the middle - a large bowl with camellia branches standing and pink blossoms. What they serve us is all delicious and made from some of the sake production - like the soup was made from the separation of the rice and the sake, and the dessert was a plum that was also from making sake. The sweet little cups are filled with clear sake - and later unfiltered sake - which we all agree is the best, and we all took home bottles for later from the shop.

We drove for forty-five minutes or so - and were headed to Akizuki and the castle ruins there. Marvelous - it was a picture perfect town, and we walked the length of the market street that was lined with blossoming cherry trees. There were vendors and charming shops all along the way, and the stone walls and bridges of the old castle. We lingered for quite a while and took in the peaceful nature of the village, walked up the long stairs through the old castle gate, took lots of pictures because it was so pretty, laughed and enjoyed being together. The cherry blossoms were floating down in the wind like it was snowing, and the green hills were vibrant. We stopped at the ice cream vendor because he thought that Antonio was Tiger Woods - and all laughed. We commented that we liked the way that life feels in Japan.

Down from this street, we ducked into Takagi Kyusuke Shoten for Kuzu-kiri. In case you are wondering what that is - it's a noodle made from a tree root that is a starch, and you dip it in a molasses type broth to eat with your chopsticks. It was a famous little store, and we enjoyed tea with the Kuzu-kiri - and as Izumi said, this is the real Japan. We're blessed because we're starting to understand that we are seeing things that are only possible because this is the home of our hosts that know where all the good stuff is - and show us the inner parts of their culture and land. As we head down the road again leaving Akizuki, we stop to take in a bridge that is a thousand years old and water tumbling over the rocks below it - with abundant greenery touching the edges.

Again a little less than an hour in the car - and we arrive in Dazaifu, at the very famous Dazaifu Shinto Shrine. We learn that Shinto is not a religion, but a way of asking for more intelligence for the mind. We're treated to an unusual experience - we walk up the side steps onto the floor of the shrine, with all of the decoration before us - and Izumi has arranged for a special ceremony for us with the priest. It's a blessing, and since it is in Japanese, we don't understand what they are saying - but they bless some palms and invite us to place them on the alter. We stopped at the front of the shrine to see the "flying plum tree" (because legend says that it flew there from another island), and a thousand year old tree with a huge base. And then walked across a famous bridge back into the village.

Now we were going to dinner - I thought that the Japanese didn't eat that much until today. We drove again for about an hour to Ogori - to Ogori Tsuzumi. This was a special occasion arranged by our hosts. It wasn't a restaurant that is advertised - it is the hobby of a man who was the president of a well-known company for ten years who retired, and now cooks for special groups. We were warmly greeted - and came into a room of Japanese style tables. We were first going to learn how to make soba noodles - and with a big bowl in front of him, we were invited to join the chef to start with the buckwheat flour, add water, mix to cornmeal consistency, knead - and then roll with sticks until very thin, cut with a sharp knife - to make the noodle. The chef was very precise about the thickness and getting the dough into a square. Harry, Monica, Julia, Antonio and I all took turns in the preparation. Harry learned to feel the dough to see if it was all the same thickness.

Then, dinner - a start with the sake poured in a bucket for dipping with the ladle, and many plates to follow - highlight by the soba noodles. The plates were particularly pretty and the sake cups were bright colors - and we filled each other's cups. By now we've been sitting on the floor Japanese style for about fours hours today - and our American butts and hips are moaning - while we notice how comfortably our Japanese hosts sit. We laugh a lot at dinner because Hiroshi does amazing magic tricks that leave us all spellbound. How did he do that? The dollar bills floated from one person's hand to another - and the chopstick moved on the table and he didn't even touch it - and after holding Julia's watch in his hand, with firm concentration, the time has moved forward by an hour - and the spoon bends when none of us can budge it.

In this group we don't need to understand all of the conversation because there is just good humor and fellowship. The chef is delighted that we are pleased by his creations and everyone bows many, many, many times on the way out the door. It's been a day that no tourist would have encountered - and it is only thanks to the gift of the network of Rotary - and each of my team members individually makes that comment to me - that we have experienced this incredible day.

This article is a series -- so read on -- and many days follow in our splendid adventure!

Yakisoba - os sei lá quem !

NSOJANOSJANSJNAOJSA



http://www.youtube.com/watch?v=WNHU9R8u4_E&hl=en

FJ as kane 2 YAKISOBA commercial

It has no sounds yet!!! i will upload the 2nd video for this is a proto type PROJECT made by my friend!!! ^_^ HOPE U LIKE IT!!!!



http://www.youtube.com/watch?v=Q36H8SZJBo0&hl=en

ninja do cone on anime vale again

o ninja do cone com seu poderoso e mortal jutsu invoca sua arma mais letal o CONE FROM HELL



http://www.youtube.com/watch?v=J5cVFbp_Hxo&hl=en

Spinach Chow Bor Choy Recipe and Sauteed Broccoli Guy Lon Recipe

Assemble all ingredients before you start. The method is so fast-paced that there's no time to stop and look around for a missing ingredient. Foods having the same cooking time can, of course, be placed in one bowl, but all others should be separated. Cut everything that is to be cut, measure out seasonings, and blend together whatever needs to be mixed. Most of this can be done ahead of time, and separate little piles of food can be kept at-the-ready in the refrigerator.

The basic recipe for ch'ao in an earlier chapter gave you the general principles. Those that follow show some special ways to transform familiar vegetables into gourmet dishes, and some flavorings for meat that are both surprising and delicious. They also show the usefulness of the stir-fry method for "stretching" a supply of meat. With the addition of rice (or bread), these dishes will serve 4 or 5 persons amply.

SPINACH (CHOW BOR CHOY)
Crinkly leaves spurt moisture and chlorophyll like a fountain, so spinach cooked quickly this way without water is sauced in its own rich green juices. Here's a vegetable you won't have to bribe, bully, or trick children into eating.You can substitute any other leafy vegetable: Or try zucchini. The tender translucent slices, ringed with green and afloat in the vegetable's own abundant juices, make a sensational dish.

For more subtle flavoring of zucchini, add a couple of slices of ginger to sizzle with the garlic, and remove it along with that other envoy of good flavor.

1 pound fresh spinach (or 10 ounces frozen,thawed and drained)
1 clove garlic, crushed
Salt to taste
1/4 teaspoon mono sodium glutamate
1/2 teaspoon sugar
1/4 tablespoon peanut oil

Clean fresh spinach, snip off coarse ends of stems, and keep small leaves whole. Break large leaves into 2 1/2-inch pieces. Pound garlic with flat side of cleaver. Mix salt, mono sodium glutamate, and sugar. Heat oil, toss in garlic, and cook past the sizzle point. Add spinach and stir-fry until it barely wilts. Remove garlic. Add salt mixture and stir-fry for another minute or two. (Don't cover spinach or other leafy vegetables.) Serve with your most magnificent meat course. Serves 4.

SAUTEED BROCCOLI (GUY LON)
Broccoli cooked this way should be a separate course-it's that good! Serves 4.

2 medium dried mushrooms cup cooked Smith field ham
1 bamboo shoot, sliced
1 medium bunch fresh broccoli
1/4 teaspoon sugar
1/4 teaspoon mono sodium glutamate
2 tablespoons peanut oil
2 tablespoons chicken essence or canned consomme

Soak mushrooms in hot water for 15 minutes. Slice ham to same size as bamboo shoot. Wash broccoli. Peel big stalk to get rid of fibrous outer skin, then slice. Break flowers into small pieces, and cut peeled, small stems into 1/2 inch slices. Slice mushrooms to same size as broccoli, reserving stems and liquid for later use in soup or stew. Mix sugar and mono sodium glutamate.

Heat oil, put in sliced broccoli stalk, and stir-fry for a couple of minutes. Add remainder of broccoli and other vegetables; stir-fry for another minute. Add chicken essence, cover pan, and cook for about 3 minutes more. Just before serving, add sliced ham and sugar mixture. Stir well; serve hot.

Christian Women Retreat Preparations - A Recipe For Success

When Christian women retreat for a weekend of renewal, they hope to come back refreshed and rejuvenated. Unfortunately, many problems can arise before and during the retreat, which can negatively affect the impact of the retreat. However, many of these problems can be avoided and prevented. With a little forethought, the Christian women retreat can be a very positive experience. The following are 5 preparation tips to ensure a very rewarding Christian women retreat.

1. If you have small children, arrange for childcare well in advance. Sometimes a household budget does not take into account a large sum for an extended babysitter fee. If this is the case, consider bartering with another mother. You can swap childcare for a service such as housecleaning. Or, perhaps you can swap a few homemade casseroles in exchange for babysitting.

2. Prepare some meals that your family can reheat for themselves while you are at your Christian women retreat. A few great suggestions are meatloaf, mashed potatoes, spaghetti, tuna noodle casserole, a large tossed salad, and of course, cookies in the cookie jar. Be sure to also stock the refrigerator with some fresh fruit. Prepackaged snacks are a favorite for the little ones. Be sure to take a few of those snacks and some fruit, and pack them into your own suitcase, too.

3. When packing, bring along a small amount of various over-the-counter medicines. Essential medicines include pain reliever, cough medicine, cough drops, allergy medicine, antacids, and anti-diarrhea medicine. Also bring a few band aids and tissues, and don't forget the earplugs to insure your comfort.

4. Check the weather forecast for the area in which you will be staying at your particular Christian women retreat. You will want to be sure to include a jacket, a warm hat, a scarf and a pair of gloves. Sunglasses and sunscreen should also go into your bags.

5. Leave emergency phone numbers at home for your family's use. While you are at your Christian women retreat, you will want to feel at rest that preparations are in place for minor incidences that occur at home. You may want to bring a cell phone, but turn it off for portions of your weekend, checking- in only now and then.

Fumie makes Yakisoba #1

My English students decided to show us how to cook traditional Japanese dishes in English. Here Fumie makes Yakisoba - stir-fried pork and noodles with vegetables.



http://www.youtube.com/watch?v=lPrB8VyTu1g&hl=en

What's Really The Best of Las Vegas?

Each year, the local Las Vegas Newspaper, the Review Journal, publishes a special issue of "The Best of Las Vegas". The categories selected range from local businesses, entertainment, sports, locations, dining and hotels and related services. The selection process is nominations from the readers of the paper as well as their editor's picks.

To summarize the favorites selected, which will help you plan your next visit to Las Vegas, here's a recap:

The "Best Strip Hotel" selection is the Bellagio according to the readers and Caesars Palace as the RJ pick. The Bellagio continually is the readers pick while Caesars Palace continues to update and re-invent itself. For the Downtown area, the reader's pick is the Golden Nugget, the crown jewel of downtown which provided many updates this year such as the Shark Tank rising out of the swimming pool, new buffet, Lillie's Noodle House and more. The RJ pick for the downtown area is the Golden Gate Hotel with its 99-cent shrimp cocktails.

All of the hotels feature their own special dining choices, from buffets, coffee shops to gourmet rooms. The "Best New Restaurant" category went to the Hachi Modern Japanese located in the Red Rock Hotel Casino as the Reader's choice and the B&B Ristorante in the Venetian as the RJ's pick.

Other dining categories selected are: "Best Coffee Shop", the Café Bellagio as selected by both the readers and the RJ staff, "Best Seafood Restaurant" is Joe's Seafood, Prime Steak and Stone Crab Restaurant in the Forum Shops, the Reader's pick, and Michael Mina at the Bellagio as picked by the RJ, "Best Gourmet Restaurant" is the Bouchon in the Venetian (Readers pick) and the Mix in Mandalay Bay (RJ), "Best Mexican Restaurant", Gardunos located in the Fiesta Ranch Hotel (Readers) and Casa Cocina in the Cannery Casino (RJ).

Other selections are: "Best Italian Restaurant" is Terra Rossa in the Red Rock Hotel Casino (Readers) and Terra Verde at Green Valley Ranch (RJ), "Best Steakhouse" is an old favorite, The Steakhouse located in Circus Circus (Readers pick) and the Canal Street in the Orleans Hotel and Casino. For Asian food, the readers pick was PF Chang's China Bistro in Planet Hollywood Hotel while the RJ's selection is Ping Pang Pong in the Gold Coast. Let us not forget the Las Vegas Hotels staple, buffets. The reader's pick for the "Best Buffet" is the Buffet at Ballagio and the RJ's pick is Le Village Buffet in the Paris Hotel. The reader's pick for the "Best Brunch is split between the Buffet at Bellagio and the Bally's Steak House while the RJ choice is the Broiler located in the Boulder Station Hotel on Boulder Highway.

For the best Breakfast specials, the reader's pick is any of the locations in Station Casino's but the RJ picked "Wild" at selected Station Casinos. Lastly, for food, let us not forget Shrimp Cocktails, a long time favorite in the Las Vegas casinos. The reader's picked the shrimp cocktail at the downtown Las Vegas Golden Gate Hotel while the RJ selected the Hacienda Casino by Boulder City.

How I eat the chow mein every day

「私は如何にして焼きそばを毎日食べているか」 作・澁澤成浩



http://www.youtube.com/watch?v=cxWk4Lsybm8&hl=en

Best Ways to Buy Professional Chef Knives

One can simply not undermine the importance of professional chef knives in the business of cooking. Indeed, the level of pleasure or chore you will enjoy in your cooking process is very much dependent on the kind of knife in use. This perhaps explains why they are increasingly becoming popular amongst the many cooks out there.

The fact of the matter is that in the event that it is wrongly purchased, the expected ease might not be realized. In order to get out of the frustration this can pose to you, you are only encouraged to read this article for important tips and ideas on professional chef knives before making any investment.

The first thing to consider has to do with identifying your needs. While some are good for cutting raw as well as flesh cooked, several others are for the purposes of chopping. This is to inform you of what to go for since there are so many of them in the system.

In fact, people make the mistake of buying this kitchen tool just because of the appearance or style. What should be your focus rather is the quality of the product. Inasmuch as there are a number of them on the markets, you are required to consider those made of high-quality materials. This will obviously ensure an appreciable length of time for use without necessarily thinking of a replacement.

The other thing you must not forget is the issue of cost. It should interest you to know that many manufacturers have relatively cheaper professional chef knives for you. It will therefore be a wise decision to compare from a lot of dealers to be well served. Aside the local shops, you can also get a bulk of dealers online. This even appears more convenient since there wouldn't have to be any hassle of hitting the markets in search of what you want. Apart from this fact, there is also the opportunity of considering reviews and feedbacks of the product as presented by clients in order to inform you of the level of efficiency they come with.

Having known these ideas, you are also required to consider issues related to warranty. Don't for get the fact that they are just like any other tools that can be damaged at an unexpected period. This will help to secure a replacement of your professional chef knives as and when needed.

Yakisoba @ Osaka

http://www.youtube.com/watch?v=PgwmEQf2Huc&hl=en

Yakisoba Acústico Namikaze

Acústico da AngelSoul.



http://www.youtube.com/watch?v=9HtoDdX4gAg&hl=en

Vivian-Right Now(na na na)

Vivian dançando Akon....muito besta!!



http://www.youtube.com/watch?v=MalmTdF2CQk&hl=en

Traditional Japanese Cooking - Free Recipes Inside

Did you know that traditional Japanese cooking is one of the healthiest in the world? This is why the Japanese have a low rate of diseases, especially those which pertain to the digestive system. More and more people are trying to learn the art of traditional Japanese cooking not only because it is healthy, but also because it offers an exciting and refreshing taste.

What constitutes a traditional Japanese meal? If you often visit Japanese restaurants, or has been invited to the home of a Japanese national, you might be familiar with the most basic of their food: miso soup is always served first; a warm soup to whet your appetite, you can add vegetables into the soup to make it even more healthy. It is rich in vitamins and minerals, and its rich taste makes it complement any type of Japanese food. Best served when hot, miso soup is a traditional Japanese food that has passed the test of time.

To make the miso soup, you will need three cups of dashi and a quarter of a cup of miso; a cubed slice of tofu that is one inch long and half inch wide, and two teaspoons of chopped green onions. Place the dashi in a saucepan and wait until it almost boils. The miso should be in a sieve, dipped in the dashi until soft, and slowly pushed out of the sieve, until dissolved completely. Add the tofu last, and serve with green onions.

The best thing about traditional Japanese cooking is that it is very simple, and yet very healthy and tasty. Japanese food usually includes rice, which is a staple, sushi, vegetables, fish and other meats. Noodle soups can also be part of a Japanese meal. As can be seen, a traditional Japanese meal is a well-balanced and tasty meal to be enjoyed by the whole family.

Learn the Best Way to Cook a Steak and Get Commended

Overview

Many would say that to learn the best way to cook a steak is like learning how to do art and that there is no way that one can get it on the first try. Although just like with everything else that requires practice to reach perfection, the best way to cook a steak can be learned on the first go and as one gains experience, one can come up with different variations. There are tried, tested and proven ways however to make sure that one comes up with a great steak on the first attempt.

Choose the Right Cut of Meat

The best way to cook a steak starts with buying the beef and making sure the cut is right to make sure that one is able to cook it well both on the inside and out. The first question at this point would have to be "what kind of meal is going to be prepared?" Believe it or not, a simple steak sandwich is a different cut as compared to those that are served during elegant dinners. Sirloin is a good choice when it comes to steak and it's just in the manner of cutting that differs depending on what dish one is going to prepare. Kobe beef, which has its origin from Japan is said to be the best type of meat to be used for steak. For those who are not familiar with Kobe beef, these are cows grown in Japan that live a relatively short life but are pampered. These cows even get beer massages everyday and the end result is that the meat and the fat are perfectly blended together.

Different Ways to Cook a Steak

Generally there are two methods of cooking steak: the dry heat method and the moist heat method. Sirloin is cooked by dry heat method because it's a tender steak, as well as filet mignon. For beef cuts that are a little tougher, then it is suggested that the moist heat method of cooking be used. Many would argue that the best way to cook a steak is by grilling it. Definitely the easiest way to cook steak, be mindful though that the marinade matters a lot and so does the tenderness of the meat.

When we speak of tenderness in steaks, we mean to say how well it is done. Medium rare, medium well and well done are different degrees of tenderness when it comes to steak. At this point, it really is all a matter of preference but for juicy and beefy steaks, the best way to cook a steak would be medium rare. The more done the steak is, the tougher it becomes.

ＹＡＫＩＳＯＢＡパーティーオフ.wmv

焼きソバたくさんですｗ



http://www.youtube.com/watch?v=PSE330tdoDg&hl=en

Cooking As an Art Form

The ability to improve upon an old recipe or create an exciting new recipe is a talent a very special few can accomplish with little or no training, but almost anybody with the proper training and a genuine interest in excellent food and its preparation can become an exceptional imaginative chef.

There is a lot more to becoming a chef than simply following a recipe, although that is a critical first step in the creation of a gourmet chef. Good cooking can and should be an art.This art-form came into existence over a period of thousands of years since civilizations began to evolve. Due to diverse ecosystems and climates early civilazations had to use the resources and technologies that were available locally. The Chinese, as an example, developed wok cooking as an answer to the scarcity of firewood. By cooking over a small hot flame and stirring constantly to prevent burning the food, the use of fuel was maximized.

All these ethnic groups developed diverse regional cuisines over the millennia by drawing on their local resources which to this day, define a nation's food taste preferences. With the opening of global trade, particularly with the New World, these regional differences became less and less obvious. Tomatoes which we associate with Italian cooking came from the Americas as did potatoes, peppers and corn (maize). Rice, wheat, barley and many other varieties of produce and grains not native to the New World are now found under cultivation worldwide and are used in food preparation worldwide.

This abundance of different foods has created an explosion of creativity among the worlds' cooks. Many examples abound. Tex-Mex. Creole, Cajun, Caribbean and South American are styles of New World tastes, while French, German, Italian, Middle European, Indian, Thai, Japanese and Chinese are more traditional styles, yet are always in a constant state of change and experimentation.

Nouvelle cuisine and haute cuisine are two terms that come to mind when we think of cooking as an art. These French terms are indicative of cutting edge methods involves the blending of these ethnic or regional food styles into sensational new dishes that will please even the most sophisticated connoisseur.

Another facet of cooking as an art form is the visual aspect of presenting the dishes in an artistic and pleasing fashion. It has been said that we eat with our eyes and our nose as well as our taste, if this is true; a beautifully presented entrée will keep the diner coming back again and again.

Today there is also a call for healthful natural organic foods as well as a growing backlash against non-natural ingredients in the food we serve and consume. These factors present a creative challenge for all cooks and chefs to not only use fresh local products, but to prepare these products in tasty healthful recipes as well.

Employment opportunities will abound for those creative chefs who can utilize their own special touch and develop their talents for creating new and exciting eating experiences. They will find their future unlimited.

How to Make Shabu Shabu

Konichiwa! If you are going to make the Japanese dish of shabu shabu correctly, firstly you will need a decent cut of beef (or other meat). Whatever your budget can afford.

This hot pot is similar to sukiyaki but the Meat for shabu shabu is cut thinner than for sukiyaki.The meat or fish (not always beef) and vegetables are cooked in a Japanese style skillet. When purchasing the chosen meat, ask the butcher to slice it paper thin.

Diners swish a slice of meat in the boiling broth called dashi. The name- shabu shabu- came from this swishing action. It only need to be cooked for a few seconds.But not raw!

Traditional ingredients - they can and do vary.

1/2 lb. sirloin beef, very thinly sliced
1/4 lb. negi, diagonally and thinly sliced
1 enoki mushroom, cut in half
3 inches dried kombu (kelp)
1 lb. hakusai (Chinese cabbage), chopped
1 block cotton tofu, cut into bite-size pieces
1/4 lb. carrot, cut into thin round slices

Traditionally the "chef" would fill a large skillet with water. Add seasoning to the water for 30 minutes then remove the seasoning. Then the ingredients would be set out on a large tray or plate. When ready place the skittle, vegetables and chosen sauces (soy etc) on the table. Sometimes an egg maybe served (parboiled) as a side dish for dipping.

Just before the water boils you should remove the kelp. For a few seconds swish the beef around in the hot water. Eat the meat, dipping in the sauce/egg or other condiment. Skim off any "bits" that rises to the surface as you repeat cooking and eating meat. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.

Makes approx 4 servings....this is only a brief guide on the preparation and serving of this delicious Japanese dish.

Chamonix's Best Skiing, Dinning and Activities

Basic Facts about Chamonix:

The town is located in Eastern France in the Haute-Savoie region at the foot of Mont Blanc. It lies at altitude of 1,035 meters. In 1924 the first ever Winter Olympics were held at Chamonix.

Chamonix is generally considered to have some of the best off-piste skiing in the world. Much of this is accessible from the lift systems and includes descents of over 2000m.

Dinning and Non Ski Activities:

Après:

MBC Bar: Started by 4 Canadians this micro brewery with random bands has good atmosphere with great casual food (burgers, nachos, big cut fries). Glen Plake frequents this place! Chambre Neuf: Fun Swedish Après ski bar near the station. Cocktails are 2 for 1 between 8pm and 10pm. Generally there are lots of blond blokes and girls drinking away and dancing on tables to the band (as only the Scandinavians can do!!!) La Terrasse: is probably Chamonix's most central bar, sitting on the edge of the river, with a south-west facing terrace overlooking the central square and the Mont Blanc. In the Winter La Terrasse opens up its two floors of entertainment; the main bar downstairs hosts live music every night, whilst the upstairs bar serves as a lounge and cocktail bar. Coffee and Breakfast: Lapin Agile: Great place for afternoon coffee or casual après ski. This is a quiet and relaxed place with nice atmosphere. Aux Petites Gourmands: Beautiful small bakery and possibly the best breakfast in town. Enjoy a coffee and croissant in the cafes back area. Pub / Casual dinner: Munchies: With delicious food, cosy atmosphere and great service, this small Swedish-run restaurant is justifiably popular. It has a well thought out Thai-inspired menu, and the best vegetarian food in Chamonix.

Alan Peru Avenue: Recently opened Asian noodle bar. Limited noodles on the menu but the food is just plain great!

Special dinner out:

Hotel Eden: Combination of contemporary and classic French cuisine. Great food from this Michelin rated restaurant in the mid to upper price range. Albert 1er Gastronomic Restaurant: You may need a second mortgage to dine here but it is one of, if not the top restaurant in Chamonix. Located in Hamau Albert Hotel that also includes a more traditional restaurant and chic cocktail bar (Quartz Bar). Les Atmosphere: This nice Restaurant located in the centre of Chamonix offers a covered terrace on the river facing the Mont-Blanc. Great reputation and reasonable prices. Party night: Cantina: Dark dirty dingy club with a wicked atmosphere (watch the dreads in your pint!). DJ nights, reggae, bands. Le Garage: Big tacky night club that is very popular. Love it, or hate it, most of the locals and tourist end up there at some point and have a laugh.

Skiing In Chamonix:

Chamonix has breath-taking skiing both on and off piste. There are 62 run lifts and over 700 kms of marked trails within 12 ski areas. If you want to experience the most famous off piste skiing of Chamonix then take a guided trip with certified English speaking guides on the Chamonix Off Piste Week.

No ski day activities:

Skating or swimming located just north of town. Go shopping or eat your way through town! Try snow shoeing or cross country skiing.

Dragonica - vs Rahnoff the Werewolf

IAH Games; Kaye Server; Yakisoba's Team: ElChid (lvl 63) - Paladin, Lawliet88 (lvl 65) - Warmage, flyInBooo (lvl 65) - Trapper, Fylee (lvl 65) - Oracle,



http://www.youtube.com/watch?v=ZwO-ri4q7is&hl=en

Keeping Clipping Chives to Make them Thrive

The botanical name for chives is Allium (after the botanical family) schoeonoprasum. The latter word is derived from the Greek schoinos, meaning rush, and prason, meaning leek. When the herb first reached medieval Europe from China, where it had been eaten for 3,000 years, it was known as "rush-leek." The word "chives" probably originates with the French word cive, which in turn is derived from the Latin cepa, meaning onion.

Chives, unlike their great cousin, garlic, have minimal medicinal use. As with many herbs they are anti-fungal and the oil of chives has been used to reduce blood pressure, although both onions and garlic are far more effective in this role. In Asia, chives are recommended to treats colds, flu and chest congestion.

Their anti-fungal and insecticide properties make chives a useful companion plant in the garden. Reputedly they check mildew and black spot on roses and scab on apples. They also chase away aphids and Japanese beetles. The only threat to chives is from snails and slugs when the herb is young.

Gardening books vary in their advice on growing chives. Some recommend full sun while others suggest partial shade. Our experience is that the herb tends to grow lusher when not exposed to full sun. Unlike most herbs however, chives like a moist soil that is slightly acidic and they are heavy feeders, particularly of nitrogen and potassium. If these minerals are not replaced with manure, compost or fish emulsion, the leaves will turn yellow.

Chives can be grown from seed, but young plants, bought, begged, or borrowed will give you faster results. This perennial herb (to zone 3) needs to be divided every few years anyway, so gardeners should be keen to share. Grow some chives in pots which can be brought indoors come the fall. This way you can continue your culinary clipping on into winter. One species of chives, the strong-flavored Grolau, has been cultivated especially for indoor growing and produces best when constantly cut.

Chives thrive on habitual snipping once the plants have reached a height of six inches or more. Cut them about half an inch from the soil, but don't clear-cut them. They seem to do better if some leaves are left. If allowed to flower, the leaves will lose some of their flavor, but the purple flowers (garlic chives - a flat leafed variety - have white flowers) are beautiful in the garden and they make an attractive, nutritious, and tasteful addition to salads. They also add a beautiful colour and flavor to herb vinegars.

Chives are very nutritious. While one Tbsp. of the herb contains only one calorie, it furnishes two mg. of calcium, 0.05 mg. of iron, 192 IU of vitamin A and 2.4 mg. of vitamin C. It is also rich in phosphorus, sulfur, and pectin.

In the kitchen, chives' mild peppery onion flavor makes them a hit in almost any dish except dessert. Chives have to be used fresh. When frozen or dried they lose most of their flavor, although when dried the flowers add elegance to any arrangement of everlastings.

The following two recipes are both good substitutes for the usual rice or potatoes with either vegetarian or meat based dishes.
Herbed Chickpea Pancakes

· 1¼ cups of chickpea flour

· ¾ cup of water

· ½ cup of chives, chopped fine

· ½ cup of fresh cilantro, chopped fine

· 1 large tomato, peeled, seeded and chopped

· 1 Tbsp. fresh ginger root, minced

· 2 cloves garlic, minced (or use garlic chives)

· ¼ tsp. cayenne

· 1 tsp. salt.

Blend the chickpea flour, cayenne, and salt, then add the water and mix thoroughly. Add the chives, garlic, cilantro, ginger, and tomato and stir. If the consistency is too thick or thin, add more water or chickpea flour respectively. Lightly oil a large frying pan and heat to medium high. Spoon enough batter into the pan for each pancake to be about four to five inches in diameter. Cook for a couple of minutes each side or until well done.

Sweet Potatoes with Chive and Ginger Butter

· 4 medium to large sweet potatoes

· ¼ lb. soft butter

· 1 inch long piece of fresh ginger root

· 4 Tbsp. fresh chives, chopped

· Juice of ½ lemon

· Pinch of cayenne

· Salt to taste

After washing the sweet potatoes and pricking their skins, cook them in a lightly oiled pan for 60-75 minutes at 375ºF or until done. Mix all the other ingredients and serve on the sweet potatoes after cutting them in half lengthwise.