Sunday, June 17, 2007
Friday, February 02, 2007
Feedback on Blog
Congratulations on work so far. Good ground work to build on. Share your love for film, music and travel.
You have the startings of a great blog. Help it grow, contribute more creative writing and comments on things you have read, seen and done.
Allyson
You have the startings of a great blog. Help it grow, contribute more creative writing and comments on things you have read, seen and done.
Allyson
Wednesday, January 31, 2007
Wikipedia- Traditional Food
Portugal is one of the countries with a huge variety of fish. Normally, fish is served grilled, boiled (in these cases it is always flavoured with olive oil), fried or even roasted. Traditionally in Portugal, there is bacalhau, or clipfish, which is perhaps the most frequently consumed type of fish in Portugal. Also popular are sardines, especially when grilled as “sardinhas assadas”, as well as octopus, squid, crabs, shrimp.
Caldeirada is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes and onion. Fresh tuna, however, is eaten in Ilha da Madeira, where bifes de atum are an important item in the local cuisine. Canned sardines or tuna, served with boiled potatoes and eggs constitute a convenient meal when the housewife does not have time to prepare anything more elaborate. Now, the most common Portuguese dishes, mainly in Winter, are cozido à portuguesa, a really lavish cozido that may take beef, pork, pork sausage, blood sausage, salt pork, pig's feet, hard ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. Many other meat dishes are included in Portuguese cuisine, like Alcatra, beef marinated in red wine and garlic and then roasted, is a favorite of Terceirans from Terceira. The Portuguese steak, bife, is a thin slice of fried beef or pork served with fried potatoes and black olives. Small beef or pork steaks in a roll (respectively pregos or bifanas) are popular snacks, often served at beer halls. Espetada, a sort of shishkabob, is very popular in Madeira. Vegetables that are popular in Portuguese cookery include tomatoes, cabbage, and onions. There are many starchy dishes, such as feijoada, a rich bean stew, and açorda, a thick bread-based casserole generally flavoured with garlic and coriander or seafood. Many dishes are served with salad with tomato, lettuce, and onion flavoured with olive oil and vinegar. Potatoes are also extremely common in Portuguese cuisine, and rice is used more than in any other European cuisine. Soups made from a variety of vegetables are commonly available, one of the most popular being caldo verde, made from potato, thinly chopped collard greens and slices of chouriço. The Portuguese enjoy rich egg-based desserts. These are often seasoned with spices such as cinnamon and vanilla. Perhaps most popular is leite-creme (a set egg custard). Also popular is arroz doce (a typical and popular rice pudding, a must on Christmas time parties), although aletria (a similar dish this time based upon a kind of vermicelli), is common. These are often decorated with elaborate stencilled patterns of cinnamon powder. Other custards include pudim flan. Cakes and pastries are also very popular. Most towns have a local speciality, usually egg or cream based pastry. Originally from Lisbon, popular nationwide, as well as the diaspora, are pastéis de nata.
Caldeirada is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes and onion. Fresh tuna, however, is eaten in Ilha da Madeira, where bifes de atum are an important item in the local cuisine. Canned sardines or tuna, served with boiled potatoes and eggs constitute a convenient meal when the housewife does not have time to prepare anything more elaborate. Now, the most common Portuguese dishes, mainly in Winter, are cozido à portuguesa, a really lavish cozido that may take beef, pork, pork sausage, blood sausage, salt pork, pig's feet, hard ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. Many other meat dishes are included in Portuguese cuisine, like Alcatra, beef marinated in red wine and garlic and then roasted, is a favorite of Terceirans from Terceira. The Portuguese steak, bife, is a thin slice of fried beef or pork served with fried potatoes and black olives. Small beef or pork steaks in a roll (respectively pregos or bifanas) are popular snacks, often served at beer halls. Espetada, a sort of shishkabob, is very popular in Madeira. Vegetables that are popular in Portuguese cookery include tomatoes, cabbage, and onions. There are many starchy dishes, such as feijoada, a rich bean stew, and açorda, a thick bread-based casserole generally flavoured with garlic and coriander or seafood. Many dishes are served with salad with tomato, lettuce, and onion flavoured with olive oil and vinegar. Potatoes are also extremely common in Portuguese cuisine, and rice is used more than in any other European cuisine. Soups made from a variety of vegetables are commonly available, one of the most popular being caldo verde, made from potato, thinly chopped collard greens and slices of chouriço. The Portuguese enjoy rich egg-based desserts. These are often seasoned with spices such as cinnamon and vanilla. Perhaps most popular is leite-creme (a set egg custard). Also popular is arroz doce (a typical and popular rice pudding, a must on Christmas time parties), although aletria (a similar dish this time based upon a kind of vermicelli), is common. These are often decorated with elaborate stencilled patterns of cinnamon powder. Other custards include pudim flan. Cakes and pastries are also very popular. Most towns have a local speciality, usually egg or cream based pastry. Originally from Lisbon, popular nationwide, as well as the diaspora, are pastéis de nata.
Tuesday, January 30, 2007
House of Flying Daggers
The Tang Dynasty was one of the most prosperous dynasties of Chinese history for a long time. But in 859 AD the disorder starts to spread all over the territory, because the Emperor is incompetent and the government is corrupt and many rebel clans are forming in protest. The most powerful and prestigious secret organization is known as the "House of Flying Daggers".
They had conquered the support and respect of the people by stealing from the rich to give to the poor, but they had also become the most hated by the government. Even after the murderer of the leader of the group by the deputies, the House grows even more powerful and has a mysterious new leader.
Two captains, Leo (Andy Lau) and Jin (Takeshi Kaneshiro) are ordered to capture the new leader within ten days. Jin pretends to be a solitary warrior called Wind and rescues the revolutionary and extremely beautiful Mei (Ziyi Zhang) from prison, because Leo suspected that she was the daughter of the old leader. After earning her trust, Jin follows Mei to the secret headquarters of the "House of Flying Daggers". The plan works, but to his surprise they fall in love during the long and unknown journey...
The Five Point Palm Exploding Heart Technique
This short video is from Kill Bill Vol.2 last chapter: Face to Face, when The Bride finally meets Bill. Quentin Tarantino really is a film-making genius. No one could ever perform the direction of this movie like he did. He's a visionary. Among other curious things this film raises a very interesting issue, which will mostly attract martial arts lovers - the five point palm exploding heart technique. This technique comes from the Taoist kung fu and consists in hitting someone with the fingertips, in a certain way, in five pressure points near the heart. This stimulation provoques a reaction in the heart that makes it stop beating, causing a heart attack. This all has to do with how well the person can control the qi (Cantonese term for adrenaline). The sources from which I looked upon say that it is possible in theory, but does not actually exist because there aren't any evidences, documents or registrations of people who have died from it.
Monday, January 29, 2007
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