We've done it this way for years. (battered fish)

You don't start with the sugar, you start with the eggs. Although you can mix the dry ingredients first, it really takes no time, and while you're doing it, you can get so distracted watching the oven, it gets pretty close to 270 degrees when you put the batter in and well, I'm getting ahead of myself.

My phone is ringing wait up. Yeah, uh-huh. Okay, you first. See you!

Where was I ? Cinnamon!  You have to scrape a little off the bark and crush it into the sugar. If you have a nutmeg, you also have to scrape it with a nutmeg grinder.

You can put these in last to taste.

Now with the egg white. Oh wait, I forgot  to tell you to separate the eggs and whip up the whites. With the whites, you make it kind of gooey batter adding cornstarch and sesame seeds, although you can use hemp or chia. Now you get the fish out of the fridge and batter it, and roll it in  the crushed corn flakes and a little of the spices and fill up the pan with it and pop it in the oven for 15 minutes.

Perhaps it's done now.  I don't know why it tastes like this -  we've done it this way this way for years.

Why does this red wine look green?

The answer is a simple application of physics.  It's approaching at a rate fast enough so that the Doppler shift has turned the red wine to Green. Either that or some other color, and it's receding fast enough to become another red. Because we are observing the wine with the rather antique but still impressive 200-inch lens at Mount Palomar, we can take a few ancillary measurements and see what they can tell us.

For instance, we can compare the size and color of the wine as it was on April 7, 1972 to see if it's approaching or receding. Other records may reveal if it is accelerating or under the influence of other celestial bodies.

 I read once it was considered  inadvisable to pour the contents of a red wine bottle in the presence of a black hole. As the molecules in the liquid compress, it goes through an unwanted phase change, ruining its distinctive nose. Since then the wine is reduced to a fluid of electrons, it's not much use in making a sauce or providing refreshment. It's probably best to keep the wine moving at a relatively congruent velocity for purposes of consumption.

Shoe boiling

Do you boil your shoes every morning to get the bugs out? You probably shouldn't! This is an old wives' tale from 17th century Italy. Shoes back then were much more edible, unlike the steel and plastic shoes of today. Boiling them made them softer in the morning, and helped them break in. Unlike today, when people change shoes every hour, those unfortunates had to wear them all day. Imaging wearing your 11 o'clock shoes at tea time! Boiling your shoes is an unnecessary time waster in today's world. Besides, many of us have figured out that a microwave does the job faster. 

Gummed

Chewing gum was originally a local treat made from chicle. It sated the oral fixations of indigenous Central American workers for centuries. It was adopted and adapted by North American candy makers, augmenting it with more sugar and flavorings, and occasional collectable cards, comics, and trinkets. 

Chewing gum play an important part in the American consciousness. But chicle ejecta coats American walkways and desk undersides. It's a hazard for sandal wearers, an eyesore and cleaning problem for maintenance staff, and the tales of fixing complicated mechanical problems with the substance are unsubstantiated. 

In theory, it could be dissolved and returned safely to the Earth, but there's no money in that technology. Although it resembles one-celled fauna, it does not hold a place on any creature's food chain, so importing a natural predator is not an option. In fact, for a substance originally so natural - the sap of trees - it's remarkably artificial, and a hallmark of modern civilization. 

SLOW FOOD Nov 12, 2004

A soupçon of soup's on the stoop, son.
If I am whistling, it's because I'm about to boil over.
I'm ready.

Waiting for eating's,
not grating, defeating,
we're hating the speeding,
berating the seating.

You are what you eat.
Be slower ... eat slower.

Where is my order? And what is my order anyway? Primate?

If that tomato has no living relatives,
I don't expect to find it by the smell it gives.

Let's relate.
Let's talk a lot about what we ate.

cannoli, carciofi, cannelini,
panucci, prosciutto, panini,
lasagna, legumi, linguini,
zabaione, zuccotto, zucchini.

Maitre d'! How I hate your tea!

Over 30 Billion Served .. slowly.

Variety is the spice of lunch

There was so much food there now, and, knowing much more was coming, Evan didn't know where to begin. Fortunately, the setting of the table helped a lot, for all the flatware was arranged in such a matter as to clue him in to which item should be eaten first. 

A small pincer like device - I see - that can be used for plucking the flesh of this ... claw? And the two thin silver chopsticks - they must be for picking up those salmon eggs - or whatever roe they actually are. A hammer and set of chisels with successively fine points? At the top of the plate was a small pair of reading glasses, which he put on and, sure enough, he could see that some of the food was so tiny he might have missed it. It looked like tiny berries, but they may have been popped blowflies for all he knew. 

 Salt and pepper were not on the table - instead six bottles with different colored powders and liquids were placed nearby, and Evan noticed that there was a different set at the next table. The bright green - was that some kind of ground pepper or was it a seaweed? The deep red - paprika? - or the brown - ox blood? In any case, each combination looked to make for an unusual flavor! 

The air itself was going through courses, as the smell went from cardamom to sesame, to a hickory smoke and - yes - even tobacco. 

 The napkins had been laid in a series, one per course, and each in a different fabric and color. A set of tiny cups made of different metals held aromatic liquids, some to drink, some to dip food in, some just to be there to neutralize the one it was placed in back of. 

 With a ringing of the dinner bell, our host helped ease the proceedings with a short introduction to the meal.

 "As you may well recall, I returned last month from a "round the world trip" that took me five years and three months to complete. I crossed the globe many times and went to all continents to find the rarest and most exotic foods. Never has a single meal had all its ingredients all taken fresh within 12 hours from the five continents, and many other places beside." 

 "We start as the blue whales do, with a bowl of plankton, chilled, with a light sea salt. We end as the bats do, with freshly caught mosquitos from our own special bug zappers. And in the course of tonight's repast, we taste the outsides - hair, feathers, skins, and leaves - and work our way to the bones and entrails, the eggs and sperm, the contents of a ruminants four stomachs, and I even say, the four stages of a frog's metamorphosis. Liquid, solid and gaseous delights are to be presented in a gustatory poem of the senses. You may not be able to partake of all these exotica - the cryptozoans from Antarctica's Dry Valleys may prove too difficult to scrap off of the ventiformed rocks they are concealed in, and the interiors of a sea urchin's spines may not prove worthy of the effort to avoid the poison - yet I am sure that for each of you, at least one of these courses will prove a revelation and a reorientation of your idea of what is fit to eat. Feel free to pass on your untested food to a neighbor, who may better enjoy it." 

 "There is no better way to feel connected with the earth than to partake of it, as it is done not only by far-flung tribes of men, but by the animals they live with and the many forms of life which man takes no account of. " 

 While this was going on, a pressurized tank was being wheeled in, with a spouting black smoker and, surrounding this simulated hydrothermal vent, were teams of tall wormlike creatures and blind shrimp. How are we expected to eat animals that do not share our basic chemistry, that do not even use sunlight as an energy source? This is insane! The plankton that started us off was given in whale-sized proportion. Many of the meats seemed purposely uncooked, waiting for us to either eat it raw or to don the fireproof gloves and thrust it into the earth ovens which had been built in the center of the room. In fact, in the dim light, I could now see that some rabbits and voles were loose in the room, and I suppose we were expected to catch and kill them ourselves, explaining the tiny traps and nooses that also lay in our settings. Over by the far wall were pens of brooding fowl, some of them only slightly smaller than an albatross. From these birds issued a stream of eggs, and also the same was provided by a simulated beach where loggerhead sea turtles had lain their eggs. Yes, I even could make out a gravid platypus. It was going to be a long, challenging night, but a free meal is a hard thing to pass up.