0_Wizard
I love to cook and try new techniques and ingredients from all over the world.
Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.
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Cooking
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Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
French cuisine
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and "appellation d'origine contrôlée" (AOC) (regulated appellation) laws.
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
Young at Heart (The X-Files)
"Young at Heart" is the sixteenth episode of the first season of the American science fiction television series "The X-Files". It premiered on the Fox network on February 11, 1994. It was written by Scott Kaufer and series creator Chris Carter, and directed by Michael Lange. The episode featured guest appearances by Dick Anthony Williams, William B. Davis and Alan Boyce, and saw Jerry Hardin reprise his role as Deep Throat. The episode is a "Monster-of-the-Week" story, unconnected to the series' wider mythology. "Young at Heart" earned a Nielsen household rating of 7.2, being watched by 6.8 million households in its initial broadcast; and received mostly negative reviews from critics.
Citizen Kane
Citizen Kane is a 1941 American mystery drama film by Orson Welles, its producer, co-screenwriter, director and star. The picture was Welles's first feature film. Nominated for Academy Awards in nine categories, it won an Academy Award for Best Writing (Original Screenplay) by Herman J. Mankiewicz and Welles. Considered by many critics, filmmakers, and fans to be the greatest film of all time, "Citizen Kane" was voted as such in five consecutive British Film Institute "Sight & Sound" polls of critics, until it was displaced by "Vertigo" in the 2012 poll. It topped the American Film Institute's 100 Years ... 100 Movies list in 1998, as well as its 2007 update.
List of Ranma ½ characters
The "Ranma ½" manga series features a cast of characters created by Rumiko Takahashi. The story revolves around the Japanese teenage boy Ranma Saotome who has trained in martial arts since early childhood. As a result of an accident during a training journey in China, he is cursed to become a girl when splashed with cold water, while hot water changes him back into a boy. Throughout the series Ranma seeks out a way to rid his curse, while his friends, enemies and many fiancées constantly hinder and interfere. Many of the characters are similarly cursed to turn into animals or other creatures when splashed and are skilled in different and unusual types of martial arts.
Elizabeth David
Elizabeth David, CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted.
1_Apprentice
I love cooking too.  Are you familiar with sous vide?
0_Wizard
Oh, yes. It's cooking where food is vacuum-sealed in a pouch or jar and placed in a water bath for a long time. I've never tried it, have you?
Sous-vide (; French for "under vacuum") is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature.
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Sous-vide
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Sous-vide
Sous-vide (; French for "under vacuum") is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Three characteristics of sous-vide cooking, each of which developed separately, are low-temperature cooking, containerized cooking that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
Home canning
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to kill the organisms that would create spoilage. While it is possible to safely preserve many kinds of foodstuffs, home canning can expose consumers to botulism and other kinds of food poisoning if done incorrectly. The most common source of food-borne botulism is home-canned foods prepared in an unsafe manner. Safety measures must be taken when performing home canning, since ingestion of toxin in food produced by "Clostridium botulinum" can cause death.
Apple butter
Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large fruit yards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Diné Bahaneʼ
This story forms the basis for the traditional Navajo way of life. The basic outline of begins with the (Holy Wind) being created, the mists of lights which arose through the darkness to animate and bring purpose to the four (Holy People), supernatural and sacred in the different three lower worlds. All these things were spiritually created in the time before the Earth existed and the physical aspect of humans did not exist yet, but the spiritual did. The First or Dark World, , was small and centered on an island floating in the middle of four seas. The inhabitants of the first world were the four , the two Coyotes, the four rulers of the four seas, mist beings and various insect and bat people, the latter being the Air-Spirit People.
Giorgio Panariello
Giorgio Panariello (born 1960) is an Italian comedian. Originally from Naples (his grandparents were from Torre del Greco), Panariello graduated from a hotel school in Marina di Massa. His classmate was the future" disc jockey," radio and television presenter Carlo Conti. Together they started in the radio and at local venues in Tuscany as impressionists. He immediately gained success with an impersonation of the singer Renato Zero. By the end of the 1970s, he lived in Versilia doing several jobs, he even worked as a waiter in various places including The Shed Cinquale. He created a partnership with others from Versilia including Franco Ginesi, Rino Rivieri, Adolfo Dragon, Mario Bertoncini, Ennio Bongiorni and Umberto musts.
Pressure cooking
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a "pressure cooker". Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely. Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker. In 1679, French physicist Denis Papin, better known for his studies on steam, invented the "steam digester" in an attempt to reduce the cooking time of food.