Yuki-onna is a spirit in Japanese folklore. Some legends say she is the spirit of someone who perished in the snow. She is ruthless in killing mortals. She is vampiric,draining her victims’ blood or “life force.” She occasionally takes on a succubus-like manner #FairyTaleTuesday
“If the universe is uniform and infinite, then the sky should be on fire, since there is a star at every point you look. But since you look into the past when looking at distant stars, you eventually reach a cut-off, the big bang. So the sky is black because there was a beginning!”
~ Dr. Michio Kaku
#Science #BigBang #MichioKaku
Cupid, captivated by the beautiful Psyche, visits her each night. He keeps his true identity a secret although Psyche has asked him to reveal himself. “All I ask of you is to love me. I would rather you love me as an equal than adore me as a god,” he replies.
Art: Kinuko Craft
“I do not know what I may appear to the world, but to myself I seem to have been only like a boy playing on the seashore, and diverting myself in now and then finding a smoother pebble or a prettier shell than ordinary, whilst the great ocean of truth lay all undiscovered before me.”
~ Isaac Newton (1642-1727)
#IsaacNewton #Science
“Both of my grandmothers, from either end of Tennessee—McNairy County on the Tennessee River and Sevier County in Appalachia—cooked every day in cast iron. Mind you, these women could not have been more different. The South is a big place, and there are hundreds of miles and hundreds of years of diverging histories between folks in the Mississippi Delta and those in the Smokies. Tennessee is long, but cast iron is one common denominator.”
“The only tried-and-true way to season a cast-iron skillet is with lard.”
~ John Martin Taylor, Southern-Food Historian
Buy a Lodge cast-iron Pan they make the best in the world. They come pre-seasoned nowadays, but if you have your Great-Gramma’s pan that has been neglected or you just need to know how to season your pan here is an easy guide:
Source: “The Southener’s Handbook,” by Garden & Gun
A richly-furnished grave belonging to an Iron Age ‘warrior’ buried 2,000 years ago has been uncovered in West Sussex. Iron weapons had been placed inside the grave, including a sword in a highly-decorated scabbard and a spear. The burial was discovered during an excavation commissioned by Linden Homes, who are developing a site on the outskirts of Walberton, near Chichester, to create 175 new homes.
ASE archaeologist Jim Stevenson, who is managing the post-excavation investigations into the burial, said: “There has been much discussion generally as to who the people buried in the ‘warrior’ tradition may have been in life. Were they really warriors, or just buried with the trappings of one? The grave is dated to the late Iron Age/ early Roman period (1st century BC – AD 50). It is incredibly rare, as only a handful are known to exist in the South of England.
X-rays and initial conservation of the sword and scabbard reveal beautiful copper-alloy decoration at the scabbard mouth, which would have been highly visible when the sword was worn in life. Dotted lines on the X-ray may be the remains of a studded garment worn by the occupant when buried. This is particularly exciting for the archaeologists as evidence of clothing rarely survives.
The grave also held the remains of a wooden container, preserved as a dark stain, likely used to lower the individual into the grave. Four ceramic vessels were placed outside of this container, but still within the grave. The vessels are jars made from local clays and would usually have been used for food preparation, cooking and storage. It is likely that they were placed in the grave as containers for funerary offerings, perhaps intended to provide sustenance for the deceased in the afterlife.
Source: Archaeology News Network
Plato’s Euthyphro Dilemma
“Are morally good acts willed by God because they are morally good, or are they morally good because they are willed by God?”
~ Socrates
(1) If divine command theory is true then either (i) morally good acts are willed by God because they are morally good, or (ii) morally good acts are morally good because they are willed by God.
(2) If (i) morally good acts are willed by God because they are morally good, then they are morally good independent of God’s will.
(3) It is not the case that morally good acts are morally good independent of God’s will.
Therefore:
(4) It is not the case that (i) morally good acts are willed by God because they are morally good.
(5) If (ii) morally good acts are morally good because they are willed by God, then there is no reason either to care about God’s moral goodness or to worship him.
(6) There are reasons both to care about God’s moral goodness and to worship him.
Therefore:
(7) It is not the case that (ii) morally good acts are morally good because they are willed by God.
Therefore:
(8) Divine command theory is false.
“To cook food right takes time and love. I tell people, ‘If you’re in a hurry, don’t even try. Just make your ham sandwich and go.’”
~ Leah Chase (1923-2019), Chef Of “Dooky Chase” in New Orleans. The grande dame of New Orleans Creole cuisine.
#FavoriteQuotes #LeahChase
Step 1: The Spices
Your spices consists of the ingredients you will be using to flavor your sausage. Toasting and grinding your own spices makes a difference you can taste. Avoid ready made spice kits.
Step 2: Cutting
Cut the meat into uniform cubes that are smaller than the opening of your grinder. Remove blood vessels, tendons, or glands. Place the meat in a bowl large enough to allow room for mixing
Step 3: Marinating
Evenly distribute half of the spices over the meat. Using your hands mix well until evenly coated. Add the second half of spices and mix again. Refrigerate for at least 12 hours to allow the seasonings to permeate the meat.
Step 4: Chilling
Chilling both your meat and parts of the grinder helps to avoid grinding issues. After cutting and marinating the meat, be sure to refrigerate it for at least 2 hours so it is thoroughly chilled.
Step 5: Grinding
Begin by assembling the grinder following manufacturers instructions. You will need a wide bowl or container that fits easily under the grinder to catch the ground meat. Feed the meat into the tube, one piece at a time. Let the machine do the work rather than pushing too much meat through the grinder at once.
Step 6: Mixing
Seasoned, ground sausage meat should be mixed thoroughly by hand for 1 to 2 minutes. This action ensures that the seasonings are evenly distributed throughout.
Step 7: Tasting
Scoop up about 2 tablespoons of the well-mixed farce and shape into a small, flat patty. Cook the patty in a small pan over medium heat. Evaluate the taste and texture. If too dry add a small amount of ground fat. If the seasoning Is too weak, add more salt or spices. If too highly seasoned, add a small amount of unseasoned ground meat and ground fat. It is much easier to add salt and spices than it is to lessen their intensity.
Step 8: Stuffing (Optional)
Stuffing takes practice. Don’t be discouraged your first few batches . They will still taste great. Natural casings are the processed lamb, pork, and beef intestines used for casing sausage and salami. Before they can be used, they must be rinsed thoroughly in several changes of cold water. Once rinsed, they can be stored in water in the refrigerator for up to about 5 days.
Remove a length of soaked casing from the water.
Turn the crank so that the lid presses gently onto the top of the meat, forcing just ½ inch (12 mm) of the meat out through the nozzle. This helps to eliminate air pockets
Pull the end of the casing over the edge of the nozzle, then knot the end of the casing.
Place your thumb and forefinger around the end of the nozzle to regulate the movement of the casing.
Crank the handle slowly to press the sausage meat into the casing. Release more casing off the nozzle as the sausage flows through the tube.
If an air bubble forms, prick the sausage casing.
Basic Sausage Recipes:
Poultry Or Rabbit
3¾ pounds (1.7 kg) boneless, skinless poultry or rabbit
+ 1¼ pound (567 g) pork back fat
+ 2 tablespoons (1.2 ounces/34 g) fine sea salt
Lamb
3 pounds (1.4 kg) boneless lamb shoulder
+ 2 pounds (900 g) lean boneless lamb foreshank or hind shank
+ 2 tablespoons (1.2 ounces/34 g) sea salt
2 tablespoons olive oil
______ or
2½ pounds (1.2 kg) boneless lamb shoulder
+ 2½ pounds (1.2 kg) boneless pork picnic
+ 2 tablespoons (1.2 ounces/34 g) sea salt
Pork
4½ pounds (2 kg) boneless pork picnic
+ 8 ounces (225 g) pork back fat
______ or
5 pounds (2.3 kg) boneless pork Boston butt
+ 2 tablespoons (1.2 ounces/34 g) fine sea salt
Beef
5 pounds (2.3 kg) untrimmed beef chuck or brisket
+ 2 tablespoons (1.2 ounces/34 g) sea salt
____ or
3 pounds (1.4 kg) untrimmed beef such as chuck or brisket
+ 2 pounds (900 g) pork Boston butt
+ 2 tablespoons (1.2 ounces/34 g) sea salt
Breakfast Sausage And Seasoning
Basic Sausage Recipe:
Pork
Spices:
1½ teaspoons freshly ground black pepper
1 teaspoon ground cayenne
⅛ teaspoon freshly grated nutmeg
1 allspice berry, ground
1 tablespoon minced garlic
Grind:
Medium
Garnish:
½ cup (30 g) finely chopped fresh sage
Casing:
Lamb
Farmer’s Sausage And Seasoning
Basic Sausage Recipe:
Pork
Spices:
1½ teaspoons freshly ground black pepper
1 teaspoon toasted and ground aniseeds
1 teaspoon ground cayenne
Grind:
Medium
Garnish:
1½ cups (360 ml) dry red wine reduced to ½ cup (120 ml)
2 tablespoons grated Pecorino Romano cheese
Casing:
Pork
Fennel Sausage And Seasoning
Basic Sausage Recipe:
Pork
Spices:
2 tablespoons toasted and ground fennel seeds
1½ teaspoons freshly ground pepper
2 teaspoons ground dried oregano
4 teaspoons minced garlic
Grind:
Medium
Garnish:
½ cup (30 g) chopped fresh flat-leaf parsley
2 tablespoons whole fennel seeds, toasted
1 tablespoon chile flakes
¼ cup (60 ml) dry white wine
Casing:
Lamb
Spicy Italian Sausage And Seasoning
Basic Sausage Recipe:
Pork
Spices:
3 tablespoons toasted and ground fennel seeds
1 teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
4 teaspoons ground chile flakes
1 tablespoon plus ½ teaspoon paprika
1 tablespoon minced garlic
Grind:
Medium
Garnish:
2 tablespoons dry white wine
Casing:
Pork
Sweet Italian Sausage And Seasoning
Basic Sausage Recipe:
Pork
Spices:
3 tablespoons toasted and ground fennel seeds
1½ teaspoons toasted and ground aniseeds
3 allspice berries, ground
1 teaspoon freshly ground pepper
1 tablespoon ground dried oregano
1 tablespoon minced garlic
Grind:
Medium
Garnish:
½ cup (30 g) chopped fresh flat-leaf parsley
¼ cup (60 ml) dry white wine
Casing:
Pork
Scientific Name: Crassostrea Virginica
Stingrays are so named for the bay oyster’s chief predator.
The chocolate colored shell is definitely slurp friendly. A simple seagrass salt scent drifts over the liquor.
This classic Chesapeake Bay oyster has decidedly plump and sweet meat with a solid brininess. The finish is slightly metallic that floats on the taste buds.
Try with hot sauce and a Pilsner, perhaps Siracha sauce.
Mark Bere Peterson’s Counterculture, Urban Legends, Paganism & Witchcraft 