欧宝娱乐

“The top easily preventable health problems that I see in western societies are: 1. Eating chemically grown food. 2. Exposure to electronically generated harmonic energy from wind and solar power systems. 3. Exposure to harmonic energy from switched mode power supplies (SMPS) that come with modern electronic products. 4. Exposure to wireless radio frequency radiation (RF). 5. Light deficiency from an indoor lifestyle and Low-E double glazed windows. 6. Sound deficiency from heavily insulated homes that are devoid of natural sounds and are extremely quiet. 7. Pollen deficiency from living in man-made cities that are devoid of natural levels of pollen. 8. Natural radiation deficiency from living in homes that block natural levels of environmental radiation. 9. Open drain sickness that occurs when drain traps dry out and faulty vent valves that allow sewer gas to fill the home. 10. Drinking the wrong type of water.”
― Steven Magee

“Unlike Japan, Italy's cuisine has long centered on meat dishes.
In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season.
I suspect that is how they learned how to butcher and dress a duck.
The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance...
the perfect complement to the sauce.
Duck and salsa verde.
They found and enhanced the Japanese essence of both...
... to create an impressive and thoroughly Japanese dish!”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 3

“And now that it's reached 1660 degrees, I can salt glaze it."
"What's that?"
Aiden held up the bowl. "Watch." He pinched a small amount of salt between his fingers and deposited it through a hole at the top of the kiln. There were actually many holes along the rim, tiny rectangular openings, and Aiden moved from one to the next, sprinkling fingerfuls of salt through them. "Salt does amazing things to clay," he said. "The crystals actually explode when they hit the heat, and then turn into a vapor. It's the vapor that transforms the look of the clay."
"How?" I asked. "What's it do?"
"It makes the clay glossy, and the surface gets this sort of orange-peel texture. But the really cool thing about salt glazing is that no two pieces ever look the same. Each one is completely unique, depending on how much or how little salt you use.”
― Cecilia Galante, The Sweetness of Salt

“His eyes, barely open, were glazed and distant. There wasn鈥檛 a single vital function his body could perform for itself; machines crowded around him, hovering like apostles.”
― Jeff Arch, Attachments

“Armando prepared like they were going to war, armed with corned beef and Guinness stew. He barked out orders to the kitchen staff as they sweated and chopped. The whole restaurant smelled of coriander and cloves and oranges as Armando made his signature orange whiskey glaze for the top of the corned beef. It was the perfect sweetness to balance out the salty meat. Once you had Armando's corned beef, you didn't want it any other way.”
― Jennifer Close, Marrying the Ketchups