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dreaminpeaches · 3 years ago

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Humble Pie Concept: Give the boy a cat

Anyways, I got this idea from an interview video featuring Darce (the dude who plays Billy in Stranger Things) and he was talking about how one time he and the actress who plays Max were walking somewhere and came across a cat, Darce started to gush about how cute the cat looked and I just imagine him being a total dork over this cat and like following it or whatever while still being dressed as BILLY ( I would freaking pay to see that OOC moment)

(TW: injuried animal, mention of eating habits)

So that got me this me thinking to give Beau a cat, I was going to have him have a dog at the start was like "nah". Beau's dad was the type of dad that thought his son was too dumb to take care of anything, that and his dad didn't want another mouth to feed.

Anyways how he gets this cat starts when his step dad notices that Beau seems to be struggling with something because Beau's around the house alot and not hanging out with his friends like he used to. His step dad advise Beau maybe he should take up another hobby (beside reading, and fixing cars), and suggests fishing. Fishing was an activity Beau wanted to try but his "friends" would always say something like "dude, that's old people s@#$", and they always made it seem lame.

But now having nothing else better to do, he might as well give it a try. His step dad tells Beau about a fishing spot that one of his buddies set up a tackle shop nearby.

The fishing spot is nestled in an area on the outskirts of town, it's kind of hidden. There's a bunch of greenery, so much so that the Tackle shop is kind of engulfed by it, but the owner is not bother by it he welcomes it, so the shop as kind of mystic ghibli vibe to it (if you know what I mean)

The fishing area has a handful of cats roaming about, they mostly hang around the tackle shop since the owner takes pretty good care of them. Also the owner sells grilled fish and other seafood dishes on the side.

When Beau visits the fishing spot for the first time, The owner (who's an old man) tells Beau that his step dad told him he was coming, The owner refers to Beau as "Mr. James Dean" as a nickname because his good looks

Beau has a hard time fishing at first since the owner explains why he likes fishing is because it gives you time to slow down and think, until the moment you catch something it's just you and your thoughts. Fishing doesn't only teaches patience but how you can quiet your mind and how to focus on what's really important.

After Beau understands that fishing gets much easier for him and its actual relaxing. (This is after a few visits)

During his fishing trips the owner teaches Beau a few life lessons and also how to cook fish. A skill that Beau didn't really find important because he didnt really like fish as a food. The owner tells Beau fish tastes 100x better when you fish it and cook it yourself, during this visit the owner teaches Beau how to clean fish, and de bone fish, and Beau ends up really liking fish, and even starts taking fish home for his mom to cook.

Okay here's where the cat comes in, At first Beau just try to ignored the cats around the pond and the shack, not because he didn't like cats, he was just trying to focus (and part of him felt like the cats were judging him), once he becomes more comfortable with fishing, he start to be comfortable with the cats as well. When he would make grilled fish at tackle shop, he would give some to the cats that would hang around. One cat in particular took a liking to Beau, it was a cat the owner rescued after finding it nearby in the more woodsy area of lake, the cat looked like it was attacked by a bigger animal leaving the kitten with a few scars on its back and face. Despite this, the little kitten seem to be the most feisty of the bunch being the first one to grab for grilled fish and always was pawing at the bucket of fish Beau would catch.

Other fishing, Beau would spend time with this cat, playing with it and petting it when he thought no one was looking.

Also just wanted to add that Beau becomes so comfortable with being at tackle shop that he kind of starts working there as a secondary job (other that working at the gas station), he's a bit more comfortable working at the tackle shop because there more outsiders than locals since it's so far out. The owner does pay Beau for his time there, he even Beau feels like he doesn't need to be, but the owner insists...

Anyways back to the cat there's comes a point where Carrie wants to go with Beau to the fishing spot despite Beau telling her it will be super boring, Carrie says she really wants to go because likes looking at the fishies in the aquarium at preschool and the dentist office.

Giving into Carrie's cute nativity, Beau let's her join, like Beau predicts Carrie gets bored pretty quick, she asks Beau when the fish is gonna show up, Beau says he doesn't know, you just gotta wait. Carrie tries to lean lower on the deck towards the pond to get a better look at the fish but Beau tell her to stop because its making him nervous and worried that she'll fall into the deep pond water.

Just when Carrie is reaching maximum boredom, the feisty kitty shows up and manages to entertain Carrie for the whole time Beau is fishing and he able to catch a few.

Beau returns the tackle shop and gives some of the fish he caught to the owner. Carrie ask the owner what he's gonna do with the fish, the owner response with that he's gonna cook the fish for him and some of the cat to eat. Carrie thinks it's weird that owner likes to eat fish, Carrie doesn't really like fish. Just at that moment, Carrie notices a stray tray of what looks like "chicken" and fries, Carrie ask whose food is that, the owner says it was a customer's order but they left suddenly before they could eat it, since the person has come back, Carrie was free to have it.

Carrie: "Mr. Fisher man who's chicken is that?"

Beau: " Um, Carrie that's not--"

Owner:" Oh, it's a customer's order but they left in a hurry before I could give it to them. Don't think they're coming back for it, you can have it, if you like "

Carrie: " Really? Thank you"

Carrie's more than happy to have something to eat since she was pretty hungry. Carrie seemed to really like the "chicken" since she didn't even do her usual eating habit of giving every other bit to Beau, kind of leaving his mouth opened both in waiting for food and being surprised that his little sister finish a whole meal by herself.

Owner: "Why is your mouth opened like that?"

Beau: " I-It's just this thing we do, w-where we like--um--nevermind"

The owner tells Carrie that wasn't chicken, it was fish and chips, Carrie is shocked by this fact (in the most adorable way possible), but quickly ask for seconds, which the owner gladly makes.

Carrie and Beau walk back to the car with a bag of fish and chips and a half a buck of fish, unbeknownst to them they're being followed by the kitten from earlier.

Beau buckles Carrie into the backseat, but he suddenly realizes he forgot something at the shop, while Beau goes back to get whatever he forgot leaving the car door open, the kitten hops in the backseat with Carrie, who's more than happy to see them.

Beau returns quickly closes the back door (without looking) and Beau apologizes for leaving the door open and turns back to make sure Carrie is okay, Carrie nods as she tries to hide the small kitten behind the large bucket of fish.

Beau relieved heads home, the kitten stays quiet for the whole ride, Carrie pets the kitten most of the way home, the kitten's purring being muffled by the car's noises.

It wasn't until they got back home, Beau was aware of the little stowaway. Carrie begs that they keep the kitty, not wanting to be the one to tells his little sister "no" he just still her to ask mom and Dav-- I mean dad.

Their parents actually accepts the new kitten into their home, and Beau's mother said that she always wanted her kids to have a pet, but Beau's bio dad always shot down the idea.

The kitty ends up sleeping in Carrie's room, in the kitty own bed and the kitten if not out and about around the neighborhood would play with Carrie the most. When Beau was home alone the kitty would sometimes chill in his room, and snuggle with him when he was reading or having one of his episodes, the kitty seem to always know when Beau was in a bad mood and would try to distract him by doing something cute.

The kitty would also seem to know when Beau was going to the fishing spot and would follow him to the car and hopped in the backseat, and basically being Beau's fishing buddy.

Bonnie likes to play with the kitten too when she comes over and gushes every time she sees Beau interacting with the kitten.

She may or may not have photos of him sleeping with the kitten snuggled up next to him

TL;DR: Beau's new favorite hobby is fishing and he has an yet-to be named kitten as a pet now because cute, thank you for coming to my ted talk...

#paraportal #immersive daydreaming #paracosm #paracosm: humble pie #para: beau #id

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wherearemyglassesbro · 5 years ago

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fruk but england moves into a new house thats haunted by super fucking annoying ghost france, who will possess England and make him do little things (changing the channel, forces him to flip the eggs so they dont burn, etc) and everytime england asks him how he died, france has an entirely new story ("heartattack" "mauled by bears" "suffocated on a grape") but secretly was just always a ghost but he wants to keep the mystery alive

This is Francis’s house and hhs house alone!! He’s spooked every mortal out of his house within the last century. His house is from the 1800s. He didn’t die there or anything he just likes the hoshse so he was like “aight it’s mine now”

Arthur got a really good deal on the house since it was so old and no one would even check it out. He bought it after one visit! He isn’t afraid of ghosts so all of the folk stories he was told didnt scare him, he just found it funny

Francis was in physical pain as Arthur moved his stuff in. His floral couch is hideous. His closet is full of dull greens and khaki colored clothes with no flair. And he had the audacity to paint the kitchen yellow! Yellow! Francis couldn’t even float around there without gagging. His precious house was being ruined and of course he had to do something about it!

Arthur blacked out for an hour and when he came to he found himself painting the kitchen white. It had blue wallpaper before he painted it yellow- he thought the yellow was neat- why was he painting..? He didn’t rememeber painting. He wasn’t in paint clothes, there were no tarps on the ground...Arthur was somewhat shocked but just excused it as being tired. Turns out the kitchen looked better white so he finished the project and went along with his day

Arthur watches a lot of detective shows on channel 25. Francis knows that cooking shows are on 37. He’ll possess him long enough to change the channel and then sit down beside him to watch. “What the...stupid Telly” Art changes the channel back only to be possessed once again to put the cooking shows back on. He finally shuts the TV off and leaves Francis to stew on the ugly couch

Finally he can’t take this anymore!! He’s going mad!! Nkt Arthur, Francis is! He can’t take it! The ugly couches, the bad taste in entertainment, the hideous clothes, the Beatles!!! Francis finally shows himself and makes a big show out of it “Arthur Kirkland! This house belongs to me! Get your stuff and leave before I make you!” “Make me? You can’t make me-“ one minute Arthurs talking and the next he finds himself halfway through packing a suitcase “EXCUSE YOU!??? Ghost?!!?! What the fuck??”

Of course these two argue for over an hour about this. Arthur states that he will not leave and then Francis makes him do something stupid. First he made him pack the suitcase, then he made him pluck one eyebrow, then he made him put on a suit to look ‘presentable’ and finally he covered him in flour. Arthur kept punching the air like an idiot. Stupid englishman you can’t punch a ghost! He is thoroughly embarassed because he’s been bested by a dead man

Their rivalry runs deep. Arthur keeps making changes to the house that he knows Francis won’t like. He takes the carpet out of the livingroom and replaces it with hardwood floors. He gets rid of the rose wallpaper in the guest room, he sells the gaudy chandeliers and replaces them with practical fixtures, he gets a new oven which apparently upset Francis for the sole reason that ‘you’ll ruin that thing! You wasted $500! You’ll burn it and my house to the ground you fool!’

He kinda enjoys having him around cause Arthur is just the worst at making friends. Fran’s just interesting to listen to “So how’d you die again?” “Guillotine” “What? I thought you died in the 1700s?” “Mh, maybe” “What do you mean maybe??” “I dunno. I also died by poison, I chugged it and it was a great way to go out” “What is wrong with you?” “You know another fun way to go? Death by roller coaster” “You’re full of shit, Bonnefoy” “What about the time I swam with dolphins and drowned” “You’re too conceited to get your hair wet”

^^ “Wanna know how I really died?” “I suppose. Youve never told the truth before-“ “Got choked too hard” “...I really hate talking to you”

Francis snoops in Arthurs junk mail and hides it. So when Arthurs being more of an ass than usual he possesses him and forces him to sign up for magazine subscriptions. He gets six swimsuit model magazines every month now and Francis howls with laughter every time “Look at that one! She kinda looks like me” “Shut up, pervert, I know you got these for yourself!” “I signed you up for them because you’ve been awfully lonely lately I think you could use a girlfr-“ “Oh my god shut up!!!”

Francis possesses Arthur when he cooks which really annoys him “So?? I was making a grilled cheese?? Care to explain why I now have a whole rotisserie chicken in the oven???” “‘Grilled cheese’ is not dinner! And chicken sounded good” “You can’t eat??!!!” “I can smell it!!!”

Just a lotta arguing and old people shenanigans, it is what it is 👻👻

#aph #hetalia #headcanons #aph france #aph england #fruk #hetalia headcanons #ask away #ask away!#always up for hc requests

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airoasis · 6 years ago

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What You Should Absolutely Never Order From Dairy Queen

New Post has been published on https://hititem.kr/what-you-should-absolutely-never-order-from-dairy-queen/

What You Should Absolutely Never Order From Dairy Queen

Should you find yourself headed to a Dairy Queen for a quick meal … or even a seemingly innocent ice cream cone … watch out for the following menu items, sure to displease even the least picky palate. You’d think a basic burger would be pretty hard to screw up, right? Ground beef, grill, bun, and done. Usually a safe bet off any fast food menu but not so at DQ, at least some of the time. Restaurant reviewers have remarked on their burgers’ peculiar texture, charred taste, and soggy buns, while former employees speak of burgers spending too long in the warming pan. What’s really upsetting, however, is complaints from customers claiming that their DQ burgers caused them to experience serious food poisoning symptoms. Im fine, Im good. If you start to feel sick, then Ill start to AHHHHH! One man even sued a Fort Worth Dairy Queen over a moldy burger that sent him to the ER and cost him over $20,000 in medical bills. According to Ralph Bryan’s attorney, the barber was busy at work when his wife brought him a double patty burger.He took several bites of the burger while it was still partly covered in its wrapper, but declined to finish the rest … it wasn’t until later that he saw the bun was covered in mold. When Bryan later complained to the restaurant where the burger had been ordered, the manager offered him a coupon in compensation. Instead, he chose to file a lawsuit seeking $200,000 to $1 million in damages for his pain and suffering, and perhaps to cover the likely cost of his choosing pricier restaurants for his future dining needs. Raw or undercooked chicken is one of the leading causes of foodborne illness, according to the Center for Disease Control. But for years, unhappy customers have been taking to social media to report raw or undercooked chicken strips from Dairy Queen, some of them even posting photos to prove they’re not exaggerating. One Indianapolis man took his complaints further than posting an online rant, however. I got a couple bites and I was like, this does not taste right, looked at it, ripped it out and realized it was completely raw. Zach Cruse decided to report the incident to DQ corporate, and the company didnt waste any time springing into action.An employee is now fired after serving THIS raw chicken to a customer. The local health department also launched an investigation of the restaurant’s food preparation procedures. If there’s one thing DQ is justly famed for, it’s the soft-serve ice cream they’ve been dishing up since 1940. The thing about soft-serve ice cream, however, is that what makes it so soft is the extra air that’s added into it. This is done with the aid of a pretty complicated machine which can harbor all kinds of nasty bacteria. It turns out that the machines are actually very difficult to get completely clean. The owner of a Dairy Queen in Iowa had her workers clean the soft-serve machines twice a day, and even replaced all of the hoses and fittings on one machine, and yet the machine still failed to meet state sanitation standards and was shut down by local health authorities. One worker who repairs the machines used to make soft serve ice cream commented that he would never allow his family to eat the product, due to the difficulty of disinfecting the machine sufficiently to kill off most of the bacteria.The most unsanitary part of these machines, he stated, was the nozzles, as these become clogged with foul-smelling green gunk, just what you want as the base of your ice cream cone. A food reviewer with Business Insider magazine, who has tasted some of the worst items that fast food restaurants have dished up over the years, still states that the hands-down worst thing she’s ever tried is Dairy Queen’s chili cheese dog. She was unimpressed by the meager amount of chili and the barely-melted, crusty cheese, but what really threw her was the alleged meat inside the bun. She didn’t think it tasted like a hot dog at all, even a bad one. Another taste tester described the hot dog as tasting like it was three weeks old. There’s a good chance that your hot dog won’t be exactly fresh off the grill.One former DQ employee admitted that the hot dogs were used, quote, “over, and over, and over” and even reheated to serve the next day if they weren’t all gone by closing time. Dairy Queen, like just about every other fast food chain out there, does offer a few salads on its menu for the health conscious diner … or perhaps the one who’s saving all their calories for dessert.The problem with ordering a salad at DQ, though, is that you definitely won’t get what you’re paying for. One DQ employee, commenting anonymously on Reddit, described all the ingredients as old, including the lettuce, cabbage, carrots, and, quote, even older grilled chicken,” which sounds like a way for them to get rid of a bunch of unwanted leftovers. What’s more, this same employee revealed a menu change circa 2016, a sneaky downsizing maneuver in which the salad amounts were reduced but the bowls were redesigned to hide this.Oh yeah, and their salads arent exactly healthy options, either. All of the main course salads range from 270 to 400 calories and 11 to 21 grams of fat, and that’s without any dressing. Ok, so nobody goes to Dairy Queen and orders a Blizzard thinking it’s going to be part of a nutritious, well-balanced diet. These are nothing but delicious calorie bombs and we all know it. Every once in a while, you just gotta indulge, though, right? Well, there’s indulging and then there’s just plan insanity, and at DQ there’s one menu item that totally crosses over the line: the Royal Reese Brownie Blizzard filled with peanut butter, in the large size, comes in at a whopping 1,500 calories! That’s 75 percent of the 2,000 recommended daily calories endorsed by the federal Food and Drug Administration. Of course, if you want to feast on a Blizzard from time to time but you have a little self control, you can always order this Blizzard in a mini size. At just 6 ounces, it comes in at a mere 520 calories. If moderation is not your thing, at least you can always console yourself that the large size does supply a respectable 37 grams of protein thanks to its gooey peanut butter-filled core.I thoroughly enjoy this peanut butter. In 2018, a panel of taste testers from foodie website The Takeout set out to rank 19 different Blizzards, and the one that came in dead last, scoring only 1 out of 20 possible taste points, was the infamous Banana Split Blizzard. Why? Because of its watery consistency and its sour taste from overripe bananas. The strawberry and chocolate flavorings were said to be faint, and the taste of pineapple wasnt even noticeable at all.How can one butcher a banana split so terribly? Were unsure, but the conclusion was that this particular Blizzard was pretty much one big fail. When it comes to fast food fry reviews, Dairy Queen fries are usually damned with faint praise. The Daily Hive called them just, quote, “okay,” but rated them #9 on a list of 10 Canadian chains. The LA Times ranked DQ’s fries in the middle of the pack, 7 out of 19, but remarked that, quote, “the flavor isn’t particularly noticeable” and seemingly gave the chain a bump just because Dairy Queen also serves ice cream. A blogger for Odyssey, however, pulled no punches, calling the fries soggy, lifeless, and unseasoned. These reviews, ranging from meh to bleh, are still referring to Dairy Queen fries that are prepared as they should be, and served up relatively fresh.Numerous consumer complaints, however, attest to the fact that the fries may well be cold, stale, or even gritty, and that you may receive far fewer of these than you expect. Although when it comes to DQ fries, perhaps fewer isn’t such a bad thing, after all. Business Insider has reviewed Dairy Queens fish sandwiches several times. A 2016 review called them subpar, with a weak bun, soggy lettuce, bland tartar sauce and fish that could easily be mistaken for chicken. A more recent Business Insider review of Dairy Queen’s Alaskan Pacific Cod sandwich was ambivalent as to whether it was or was not an improvement on DQ’s previous fishwiches. The oil-coated lettuce and excessive tartar sauce were judged to be even worse than before, but the fish itself had seemingly improved from unidentifiable to merely not so great. Yet another review, this one posted on Reddit, characterized the Alaskan Cod sandwich as both gross and, quote, “smushed.” The reviewer backed these claims up with some vomit-inducing photos that not only do look both gross and smushed, but do not in any way resemble the deliciousness shown in the companys advertising photo.One commenter offered the opinion that it was the Redditors fault for ordering fish from a fast food restaurant in the first place, while others remarked upon how Dairy Queen itself so often fails to fulfill expectations. You know a food trend is on its way out by the time it trickles down to fast food chains. Do you remember when, suddenly, every foodie was going gaga over artisanal this, that, and the other thing? Marketers soon found out that this buzzword was an easy way to justify jacking up the price on an item that really didn’t have to fit any specific guidelines to qualify as artisanal. With everyone else having jumped aboard the artisanal bandwagon in 2015, Dairy Queen decided it might as well roll out its own artisan sandwich line, with results that were well, predictable.Business Insider found the chicken bacon ranch sandwich to be soggy, while a Tripadvisor reviewer couldn’t decide whether the chicken mozzarella or the Philly artisan sandwich was worse, reporting them to be microwave-cooked and skimpy on fillings. At least when and if that whole food trend goes away, we won’t have to blame it on millennials. Instead, we can blame DQ and their soggy sandwiches for driving the final nail in the artisanal coffin. Breakfast, the most important meal of the day. What better way to jump start your day than with a tasty, healthy meal sure to fill you with energy or you could just clog up every single artery and scarf down half of your day’s recommended calories and fat right from the get-go. Good luck feeling energized to do anything but head straight back to bed after that. If you’re down with the latter plan, then you’ll definitely want to stop by Dairy Queen and load up on their breakfast, where their country platter fits the definition of heart attack on a plate. The country platter with sausage has been called the absolute worst breakfast item on DQ’s menu, it turns out the platter with bacon is even worse.The sausage platter has 1,060 calories and 38 grams of fat, while the bacon version comes in at 1,150 calories and 39 fat grams. Actually, when it comes to fat alone, there’s yet another contender: the ultimate hash browns platter with bacon. This dish, which could be described as a health crisis waiting to happen, has just 1,030 calories but an incredible, and possibly fatal, 43 grams of fat. So, eat at your own risk. Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite stuff are coming soon. Subscribe to our YouTube channel and hit the bell so you don’t miss a single one. .

#dairy queen #dairy queen artisan sandwiches #dairy queen blizzard #dairy queen breakfasts #dairy queen burger #dairy queen burgers #dairy queen chili #dairy queen chili cheese #dairy queen fish sandwiches #dairy queen food #dairy queen food menu #dairy queen fries #dairy queen menu #dairy queen salad #dairy queen soft serve #dairy queen undercooked chicken #dq undercooked chicken #mashed #mashed food

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batterymonster2021 · 6 years ago

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What You Should Absolutely Never Order From Dairy Queen

New Post has been published on https://hititem.kr/what-you-should-absolutely-never-order-from-dairy-queen/

What You Should Absolutely Never Order From Dairy Queen

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samanthasroberts · 6 years ago

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The best food they ate in 2015

Kebabs in Istanbul, sea urchins in County Cork, a sensational lobster pasta in London: top chefs and food writers share their favourite meals this year

Ã‡iya Sofrasi and KadikÃ¶y market, Istanbul

RenÃ© Redzepi Chef-patron, Noma, Copenhagen

Walking through KadikÃ¶y market in Istanbul you see dried aubergines hanging from stalls, dried chilli peppers and fresh dÃ¼rÃ¼m, and Turkish tea being poured all throughout. You hear street merchants calling out their catch of the day, maybe a bag of sardines, turbot from the Black Sea or a kilo of mussels. I was there en route to Ã‡iya, in the heart of this picturesque market. Ã‡iya to me embodies the perfect restaurant: full of tradition but not afraid of innovating, with a generous and welcoming space. The meal is a cornucopia of all there is to offer from Anatolia lamb stewed with dried cherries, chopped parsley with vinegar, rice cooked with raisins and fistfuls of whole spices… I would happily put myself on a plane just to go and have lunch there on a beautiful spring day.

Pickled herring platter at Russ & Daughters, New York

Yotam Ottolenghi Chef and food writer

It was a platter of pickled herring fillets with three sauce options on the side cream, mustard and curry along with schmaltz herring fillets and then matjes herring fillets. In the centre were pickled onions, roll mops and a beet and herring salad. I had it for breakfast, around 11am, and it left a sweet (albeit fishy) taste in my mouth for the next few days.

I love the cafe, which opened last year and is strongly modelled on the long-established store. Sardines, chubs, rugelach, pickles, boxes of matzo, halva sold by the block, rye bread to blow your socks off, Bloody Marys: these are the flavours which define New York for me.

IdiazÃ¡bal cheese, Urbia mountains, Spain

Elena Arzak Chef-patron, Arzak, San SebastiÃ¡n

This spring I made an idiazÃ¡bal cheese with a shepherd in the Urbia mountains in the Basque country. We used natural rennet which the shepherd made from the stomach of a latxa lamb. When I went to pick my cheese up this autumn (after the ageing process) it had all the rich true flavour of the milk, but you could also sense the environment in which the mother had grazed. I could close my eyes and imagine myself on that windswept mountain top. The fact I made it heightened the flavour. I ate it with my family, either by itself or with walnuts, quince jelly and apple jelly.

Dashi-simmered asparagus, tofu and egg at Koya, London

Sarit Packer and Itamar Srulovich Chef-owners, Honey & Co, London

We went to Koya a couple of days before it closed and had an amazing goodbye meal. The asparagus and tofu dish was so delicious, we ordered another for dessert. It had those really fat English asparagus, blanched and chargrilled, with tofu, bonito flakes and a dashi broth. It was so nicely balanced and full of flavour. The next day, Itamar went back with our head chef to eat it all over again. The food in those last days of Koya felt very organic, more like dishes Junya [Yamasaki, the head chef] would make at home than normal restaurant stuff.

Sea urchins from County Cork

Jacob Kenedy Chef-patron, Bocca di Lupo, London

From now until February or March, you can get amazing sea urchins from Ireland. I had my first one last week and it was mindbogglingly good. You can get warm-water sea urchins, which tend to be bigger and more impressive-looking, all year round, but they are much less intensely flavoured. The Irish ones mine came from John Chamberlain in Dunmanus Bay, Co Cork have an enveloping fishy flavour. Theyre wonderful stirred through pasta or with sushi, but I prefer them on their own with just a tiny squeeze of lemon. You slice them open, clean out the gunky stuff, rinse them in sea water and scoop out the eggs with a teaspoon. It makes you realise how amazing nature is, and how little we should mess with our food.

Sea-salt ice cream in Dingle, County Kerry

James Jocky Petrie Group executive development chef, Gordon Ramsay Group

In Dingle this summer, during a chowder competition with lots of Guinness and live music, I tried a sea-salt ice cream at Murphys. It was one of those things that makes you go, damn, why didnt I think of that? Everyone loves salted caramel, but this is different: just plain ice cream with sea salt. It sounds odd but it really works: the sweetness of the sugar balances the salty character. Its almost savoury but not quite its just a sweet salt. People come from miles around to eat this ice cream.

Lamb kÃ¶fte at Sultanahmet KÃ¶ftecisi, Istanbul

Karam Sethi Chef-patron, Gymkhana, Trishna, London

I went to Istanbul for the first time this year and ate at a place called Sultanahmet KÃ¶ftecisi. After visiting the Blue Mosque nearby, we saw the big queue outside and decided to find out what was going on. They specialise in lamb kÃ¶ftes grilled very simply over charcoal and served with bread, pickled chillies and their house chilli paste. We ordered one and ended up having six. Its tough to find something so succulent and juicy and flavourful. I think its down to the quality and fat content of the meat, and that they serve them hot off the grill, so you can still taste the charcoal. Theyve mastered the recipe over years and years. Its the ultimate kebab.

Yuzu ramen at Afuri, Tokyo. Illustration: Nick Shepherd

Yuzu ramen at Afuri, Tokyo

Brett Redman Chef-owner, The Richmond, Elliots, Jidori, London

On a research visit to Tokyo at the start of the year, I had a yuzu shio-ramen at a place called Afuri in the basement of a shopping centre in Roppongi Hills. Im not an aficionado but it was the best ramen Ive ever had. They make it with chicken stock, which makes it much lighter than the rich, milky tonkotsu ramen were used to in London. The addition of fresh yuzu is ingenious: the intensity and fragrance of yuzu peel blasts all the way through the stock. It left my head spinning: how do you get so much flavour into this bowl?

Khao chae at Lai Rod, Bangkok

Fuchsia Dunlop Food writer

I was going to recommend a meal at the Dragon Well Manor restaurant in Hangzhou every time I go there its the best meal of the year but then I had something totally amazing today in Bangkok. I was in Thailand for the first time and the food blogger The Skinny Bib recommended I go to an old-school Thai restaurant called Lai Rod. The standout from quite a long lunch was a dish called khao chae: grains of rice in iced water with flower petals, perfumed with candle smoke. It was served with a platter of deep-fried relishes green chilli stuffed with pork, fish floss flavoured with coconut, caramelised beef and some salted radish with a little egg yolk and beautifully cut pieces of green mango, cucumber and a crunchy yellow root with a remarkable taste. The combination of the sweet, salty and umami flavours from the relishes and the smoky, perfumed rice soup was a revelation.

Grilled shrimps at Sa Foradada, Mallorca

Tomos Parry Head chef, Kitty Fishers, London

I went to this fantastic cliffside restaurant this summer. The whole experience is pretty special: you park your car, jump over a fence (which stays closed to keep wild donkeys in) and walk for half an hour through fields with fig trees and goats. The trek is worth it for the food and the view youre looking out over the bay where they catch most of your dinner. I particularly liked the shrimp, cooked very simply over a grill with wood from the trees around the restaurant. A lot of the skill in grilling lies in restraint, and these shrimp were barely cooked, so you can still taste the sea without being overpowered by the wood.

Grilled shrimps at Sa Foradada, Mallorca. Illustration: Nick Shepherd

Unpasteurised cream from Ottinge Court Farm, Kent

Stephen Harris Chef-patron, The Sportsman, Seasalter, Kent

Im slightly obsessed with dairy produce and this year Ive started buying unpasteurised cream from Ottinge Court Farm near Folkestone. We hadnt been able to get it at the restaurant for about five years because the testing required for unpasteurised milk has become prohibitively expensive for most farms. The difference is just incredible. The pasteurisation process wipes out all the interesting things. In this, I can taste a hint of flowers and a rosewater tone. Theres a slight dung-y taste, which some people find offputting but I really like. You know it has come from a cow as opposed to a goat or a sheep, because it smells a bit like when you get near cows. Ive been trying it out with a warm chocolate mousse and a tiny bit of salt and thats probably the best thing Ive tasted all year.

Iio Jozos fujisu vinegar, Japan

James Lowe Head chef, Lyles, London

In February I visited Iio Jozo, a vinegar-maker outside Kyoto which has been producing rice vinegar for 120 years. They oversee all the parts of the process themselves: they brew their own sake and have local farmers growing the organic rice for them. One thing they do is collect the sake lees the fermented rice left over after filtering and pile it into big wooden barrels to age for up to 10 years. It starts out as a white, pure-looking paste but by year ten its black like treacle. The vinegar he makes from it is incredible. He gave me a litre bottle and, at first, I tried to use it sparingly, but I ended up putting it on lots of things at the restaurant. It was gone within a week.

Pasta al forno at La Cantinetta, Barolo, Italy

Sam Harris Chef-patron, Zucca, London

Ive been eating at La Cantinetta since I started going to Piedmont 15 years ago its a very simple little trattoria run by two brothers but it was the first time Id had this dish. They ran it as a special and it was amazing a perfect baked pasta. Pasta al forno is basically lasagne, though the woman serving us insisted there was a difference. This one was quite firm and didnt collapse all over the plate, which is a good thing. There were loads of layers we counted about 15 and a very scant amount of bÃ©chamel and meat ragu, but just the right amount. The seasoning was bang on, it was really crisp on the top. Ive had millions of lasagnes over the years, but this blew my head off.

Ochazuke at Ishikawa, Tokyo

Isaac McHale Head chef, the Clove Club, London

Ochazuke is a dish of rice, a few bits to sprinkle on top seaweed, toasted things, salmon eggs, shiso, whatever you have with green tea or dashi poured over it, a Japanese late-night fridge buffet. The fresh rice, the cornerstone of a Japanese meal, was a revelation. It was fragrant, just chewy, almost al dente and made me really pay attention to the rice for the rest of our trip. Ive been reading about ochazuke in Japanese Cooking: A Simple Art for 18 years and dreaming of a Scottish version, with Assam tea and pheasant broth over barley. To be served one in one of the best restaurants in Japan, made my heart sing.

Porcini in Tuscany

Ruth Rogers Chef and co-founder, the River CafÃ©, London

The family, around 20 of us, go to Tuscany every summer, near Monte Amiata. This year we were there when the first porcini were found. Our gardener brought them for us as a surprise, then I roasted them whole with a bit of garlic and thyme, two hours after they were picked. We put them in the oven for a long time, almost an hour, then ate them with nothing else on the plate. It was the setting as much as the flavour; all of us being there together, the excitement of them arriving. It was late August, so it felt like a farewell to summer and the beginning of autumn.

Lobster pasta at Hedone, London

Nathan Outlaw Chef-patron, Restaurant Nathan Outlaw, Port Isaac, Cornwall

A lot of people told me Hedone was good, but the lobster pasta was the best thing Ive ever eaten in England, and Ive eaten a lot of food in England. It wasnt so much the cooking as the ingredients. They kill all their seafood fresh to order and that makes all the difference. You dont get a menu. If you ask Mikael [Jonsson] for one, he says hell send it, but never does. But from what I can gather he took the coral from the lobster and put it into the bisque, which was slightly aerated. The pasta was just a flat sheet, almost like lasagna, and cooked perfectly. Its refreshing to see a chef sticking to his guns and cooking the best produce he can find. The British restaurant scene is much newer than in France or Spain or Italy, and I dont think weve scratched the surface of whats possible in our own country, with our own ingredients.

Sushi at Masa, New York

HÃ©lÃ¨ne Darroze Chef cuisiniÃ¨re, HÃ©lÃ¨ne Darroze at the Connaught, London

I was in New York with my chefs to cook a special dinner and we went to Masa. Its not the kind of place you can go every day its really expensive but it was an experience. You eat at the counter, and they make everything Ã la minute, right in front of you. The best thing was a piece where the chef took a kind of white membrane of the tuna not the the meat itself and wove it over a piece of rice into a piece of sushi. The rice was a little warm. It was so surprising: very smooth to eat but then the flavour of the tuna was like an explosion in the mouth. Just incredible.

Sushi at Masa, New York. Illustration: Nick Shepherd

Pizza at Mission Chinese, New York

Lee Tiernan Chef-owner, Black Axe Mangal, London

I was scared about opening our new restaurant, and Danny Bowien invited me over to spend a few days at Mission Chinese in New York. I always feel calm around Danny. He has a lot on his plate but he just deals with it. The best thing I ate was a cheese and tomato pizza with mapo tofu on top, cooked in their wood oven. The base is made to a Tartine bread recipe, then the tofu is just rolled around on top. Its quite unusual to have a cheese and tomato DOP pizza on a Chinese restaurant menu, but nothings going to stop those guys doing what they want. I think about that pizza every day. I wish I was eating it right now, in fact.

Roast lamb in Segovia, Spain

Nieves BarragÃ¡n Executive chef, Barrafina, London

When I went to Segovia, one hour north of Madrid, I went to JosÃ© MarÃa, a family place where they make the best roast mixed lamb on the wood fire. There were six of us; it was a four-hour lunch. We had two things: the lamb, which came with roast kidneys, and the suckling pig, with amazing roast potatoes and grilled peppers on the side. It was stunning: juicy, crisp It sounds quite English, but the centre of Spain is like this, its very traditional all roasts. Their oven is huge, so beautiful half the size of Barrafina. I would love to have something like that in London.

Tarte tatin in Lamotte-Beuvron, France

Shuko Oda Head chef, Koya Bar, London

We visited Lamotte-Beuvron, an hour or two from Paris, where tarte tatin is originally from. We went to the local bakery and bought the tarte tatin there. I dont normally have a sweet tooth but it was absolutely beautiful. It was a nothing-special-but-everything-about-it-was-special type of thing.

Goats curd mousse at Lyles, London

Anissa Helou Food writer

Lyles has been my favourite restaurant more or less since it opened, and a few months ago I took two young Qatari friends for dinner as I wanted them to taste James Lowes cooking. It was a perfect meal, ending with an amazing goats curd mousse. It was sensational: a little bowl with the mousse on the bottom, covered by an apple granita made with estivale apples and sorrel. The apples werent peeled so the flavour was incredibly intense but not too sweet. And then there was this beautiful crunchy cracker a very, very thin sheet made with apple, sugar and star anise. The textures were incredible: creamy, icy and then crackly. My friends loved it.

Pizza at Gjusta, Los Angeles

Claire Ptak Owner, Violet Bakery, London

The thing thats really been on my mind is this pizza we had in Los Angeles at Gjusta [a bakery and cafÃ©]. It was one of the best, most perfectly seasoned, chewy, crunchy, doughy things Ive ever eaten. Ive been dreaming about it. Its more like pizza bianca that you get in Rome, but thinner. They make it in big rectangular sheet pans. Really salty and oily, and stretched out. The one we ate had tomatoes, red onion, little bits of ricotta, an egg, and just oil and salt. It was transcendent.

Pizza at Gjusta, Los Angeles. Illustration: Nick Shepherd

Grouse from Scotland

Blanche Vaughan Cook and food writer

I was standing on a moor in mid-September just when the heather is in flower and I shot a grouse. I plucked it myself, wrapped it up and took it back on the train. Its a nice thing to be able to cook for other people. I made a recipe I learned at the River CafÃ©: you make a bruschetta with roast tomatoes on top, slosh in red wine so it soaks into the bread, then you brown the bird and roast it on top of the bruschetta so all the juices seep in.

Burger at the Four Seasons, New York

Fergus Henderson Co-owner, St John, London

A perfect burger at the Four Seasons bar in the Seagram Building in New York. I had a dry martini, which is a good way to start lunch, and a very nice pinot noir to wash it down. A real treat. It was a classic burger but its the setting: its a beautiful room, a special place. They have chainmail on the windows, which shimmers. The bar has amazing spikes hanging above it, so everything they serve could be the last thing you ever eat or drink before a spike runs you through, which adds a certain twist to the whole thing.

Grilled cauliflower at Hearth, New York

Jasmine and Melissa Hemsley Cookery writers

In September we went to Hearth in New York. They offered us a seat at the chefs pass (directly in front of the kitchen), where we enjoyed the most incredible six-course tasting menu right at the heart of all the action. The atmosphere was electric, the food was incredible the grilled cauliflower with sunflower seeds and capers, and grilled beef neck were especially memorable and typical of chef Marco Canoras food philosophy. His rustic, home-style cooking champions seasonal produce, nose-to-tail eating and a waste not, want not attitude.

Spaghettoni at Ristorante Lido 84, Lake Garda, Italy

Andrea Petrini Food writer, founder of Gelinaz!

Spaghettoni at Ristorante Lido 84, Lake Garda, Italy. Illustration: Nick Shepherd

Its simple almost provocatively simple. Spaghettoni [thick spaghetti], butter and beer yeast. When it comes to the table its almost monochrome between pure white and lightly brown-ish in colour. The title of the dish may be simple, but of course its not just one butter, but a blend of three, and the beer has been spread out and cooked in the oven on a very gentle temperature until it solidifies. You have totally al dente spaghetti, the very savoury, milky presence of the butter, the suggestion of the crunchiness of the yeast that adds a dose of acidity, and a gently insinuating touch of caramelisation. Its immediately recognisable comfort food that also pushes the boundaries. Its an instant classic, something I fear the chef, Riccardo Camanini, will have on his shoulders for many years to come. You cannot add anything else, because you would destroy the balance, the subtle dialogue between these three major ingredients. And if you take something out, it falls apart. For me, thats the definition of a dish, or a piece of art. You eat it in three bites, but it stays with you for a really long time.

Porra de naranja at Arte de Cozina, MÃ¡laga, Spain

Samantha Clark Chef and co-owner, Moro, Morito, London

We have a house near Granada and we decided to do a detour and fly into MÃ¡laga to try a restaurant, Arte de Cozina, that one of our chefs had told us about. The standout dishes were porra de naranja and kids sweetbreads. Porras are the precursors to gazpachos but made with fewer ingredients sometimes just bread or dried fava beans, garlic, olive oil and water. This one was scented with orange. The texture was smooth and creamy, the flavour subtle with orange, a fruity olive oil and perhaps a touch of vinegar. Topped with chopped almonds for crunch and salty jamÃ³n to balance the sweetness, it was nectar.

Adidas nigiri at Sawada, Tokyo

Enrique Olvera Chef-patron, Pujol, Mexico City

Sawada is a tiny two-Michelin-star sushi bar with only six chairs, where the owner, Koji Sawada, and his wife are the only ones taking care of every aspect of the entire omakase. It was a tuna fish nigiri, but a totally different cut, between the chutoro (belly area) and the otoro, with so much fat it actually melted in your mouth. It was named by Sawada as the three lines of fat form an Adidas appearance, like the three lines of the sport brand. The thing that inspired me the most was to see Sawada doing such an unusual thing but with so much respect for his culture. Innovating from tradition, applying a subtle change or improvement. You can still do new things that honour your roots.

Bonnat Madagascar chocolate bar

David Williams The Observer wine writer

As someone with expensive tastes in wine and whisky (professional hazard) and cheese (just plain greed), Ive been wary of developing an addiction to posh bean to bar chocolate. The chocolate penny finally dropped with a bar made by French artisans Bonnat from beans sourced in Madagascar. A light, fruity, elegant creamy style described as the pinot noir of chocolate, it had me using words Id usually reserve for wine: balance, texture, and most of all, length (the taste lasted for minutes).

Buttermilk chicken at the Clove Club, London

Thomasina Miers Wahaca founder, cookery writer

For my mothers birthday at the end of January we took her to the Clove Club. They blew us away with the food. We had the buttermilk chicken, consommÃ© and 100-year-old madeira, and an Orkney scallop and orange dish that was so light. Its exceptional how much they make from scratch: the charcuterie, the butter, the bread My mother was blown away. Her eyes were shining like a seven-year-olds at Christmas.

JamÃ³n from Barcelona

Angela Hartnett Chef-patron, Murano, Cafe Murano

I bought a jamÃ³n from Joan La Llar del Pernil, brought it back to London and had a jamÃ³n party in my garden. I invited Nieves [BarragÃ¡n] and JosÃ© [Pizzaro] over, and some of my chefs; I thought Id get everyone round at 2pm and theyd be gone by 8pm, but, of course, everyone was there until two in the morning. Weve since gone back to Barcelona and bought another jamÃ³n.

Squat lobster from the Firth of Clyde

Ben Reade Co-founder, Edinburgh Food Studio, Edinburgh

The most delicious thing I ate this year was a surprise gift of squat lobsters from a fisherman on the Firth of the Clyde called Ian Wightman. Id ordered a load of langoustines [for a festival I was cooking at in North Ayrshire] and he gave us these as a bonus. We cooked them up the top of a glen over an oak fire, with white wine, butter and some nutmeg. They are one of the sweetest, most delicious meats ever, but not many people use them in fact, most fishermen throw them back because theyre so small and they have horrible shells that cut into your fingers when youre opening them. But theyre really worth the hassle, and the less you do when youre cooking them the better.

Source: http://allofbeer.com/the-best-food-they-ate-in-2015/

from All of Beer https://allofbeer.wordpress.com/2019/03/24/the-best-food-they-ate-in-2015/

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allofbeercom · 6 years ago

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The best food they ate in 2015

Kebabs in Istanbul, sea urchins in County Cork, a sensational lobster pasta in London: top chefs and food writers share their favourite meals this year

Ã‡iya Sofrasi and KadikÃ¶y market, Istanbul

RenÃ© Redzepi Chef-patron, Noma, Copenhagen

Pickled herring platter at Russ & Daughters, New York

Yotam Ottolenghi Chef and food writer

IdiazÃ¡bal cheese, Urbia mountains, Spain

Elena Arzak Chef-patron, Arzak, San SebastiÃ¡n

Dashi-simmered asparagus, tofu and egg at Koya, London

Sarit Packer and Itamar Srulovich Chef-owners, Honey & Co, London

Sea urchins from County Cork

Jacob Kenedy Chef-patron, Bocca di Lupo, London

Sea-salt ice cream in Dingle, County Kerry

James Jocky Petrie Group executive development chef, Gordon Ramsay Group

Lamb kÃ¶fte at Sultanahmet KÃ¶ftecisi, Istanbul

Karam Sethi Chef-patron, Gymkhana, Trishna, London

Yuzu ramen at Afuri, Tokyo. Illustration: Nick Shepherd

Yuzu ramen at Afuri, Tokyo

Brett Redman Chef-owner, The Richmond, Elliots, Jidori, London

Khao chae at Lai Rod, Bangkok

Fuchsia Dunlop Food writer

Grilled shrimps at Sa Foradada, Mallorca

Tomos Parry Head chef, Kitty Fishers, London

Grilled shrimps at Sa Foradada, Mallorca. Illustration: Nick Shepherd

Unpasteurised cream from Ottinge Court Farm, Kent

Stephen Harris Chef-patron, The Sportsman, Seasalter, Kent

Iio Jozos fujisu vinegar, Japan

James Lowe Head chef, Lyles, London

Pasta al forno at La Cantinetta, Barolo, Italy

Sam Harris Chef-patron, Zucca, London

Ochazuke at Ishikawa, Tokyo

Isaac McHale Head chef, the Clove Club, London

Porcini in Tuscany

Ruth Rogers Chef and co-founder, the River CafÃ©, London

Lobster pasta at Hedone, London

Nathan Outlaw Chef-patron, Restaurant Nathan Outlaw, Port Isaac, Cornwall

Sushi at Masa, New York

HÃ©lÃ¨ne Darroze Chef cuisiniÃ¨re, HÃ©lÃ¨ne Darroze at the Connaught, London

Sushi at Masa, New York. Illustration: Nick Shepherd

Pizza at Mission Chinese, New York

Lee Tiernan Chef-owner, Black Axe Mangal, London

Roast lamb in Segovia, Spain

Nieves BarragÃ¡n Executive chef, Barrafina, London

Tarte tatin in Lamotte-Beuvron, France

Shuko Oda Head chef, Koya Bar, London

Goats curd mousse at Lyles, London

Anissa Helou Food writer

Pizza at Gjusta, Los Angeles

Claire Ptak Owner, Violet Bakery, London

Pizza at Gjusta, Los Angeles. Illustration: Nick Shepherd

Grouse from Scotland

Blanche Vaughan Cook and food writer

Burger at the Four Seasons, New York

Fergus Henderson Co-owner, St John, London

Grilled cauliflower at Hearth, New York

Jasmine and Melissa Hemsley Cookery writers

Spaghettoni at Ristorante Lido 84, Lake Garda, Italy

Andrea Petrini Food writer, founder of Gelinaz!

Spaghettoni at Ristorante Lido 84, Lake Garda, Italy. Illustration: Nick Shepherd

Porra de naranja at Arte de Cozina, MÃ¡laga, Spain

Samantha Clark Chef and co-owner, Moro, Morito, London

Adidas nigiri at Sawada, Tokyo

Enrique Olvera Chef-patron, Pujol, Mexico City

Bonnat Madagascar chocolate bar

David Williams The Observer wine writer

Buttermilk chicken at the Clove Club, London

Thomasina Miers Wahaca founder, cookery writer

JamÃ³n from Barcelona

Angela Hartnett Chef-patron, Murano, Cafe Murano

Squat lobster from the Firth of Clyde

Ben Reade Co-founder, Edinburgh Food Studio, Edinburgh

from All Of Beer http://allofbeer.com/the-best-food-they-ate-in-2015/

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networkingdefinition · 5 years ago

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Sushi Quotes

Official Website: Sushi Quotes

(adsbygoogle = window.adsbygoogle || []).push();

• A good rule to remember for life is that when it comes to plastic surgery and sushi, never be attracted by a bargain. – Graham Norton • After Nashville sushi and a long debate on Bob Dylan, we went into Woodland Studios at 10 pm that night for a look around, and jammed for 5 hours solid. – Robyn Hitchcock • All the things that most people hate about traveling — the recycled air, the artificial lighting, the digital juice dispensers, the cheap sushi — are warm reminders that I’m home. – Ryan Bingham • Although, I didnt really like sushi until I moved out to L.A. – Scott Wolf • And on nearby islands, the Japanese army was eating raw fish. We felt sorry for them. We didn’t know that in America after the war, you wouldn’t be able to get into a sushi joint without a reservation. And we thought they lost. – Bob Hope • And yes, we do have some food. Maybe you’d like to join us? Unless you want to stick with your sheep sushi. – Michael Grant

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'Sushi+', orderby: 'rand', order: 'DESC', template: '1', limit: '68', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_sushi').html(obj); jQuery('#thelovesof_sushi img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); ); • California is an unbelievable state. One day I might be in a spiritual place like Joshua Tree, then before I know it, I’m eating groovy sushi in a mini-mall. I’m a Cali girl through and through. – Drew Barrymore • Cook him up with some barbecued dog…cook that yellow chump. I’ll make that mother f**ker make me a sushi roll and cook me some rice. – Floyd Mayweather, Jr. • Did you know that the Jews invented sushi? That’s right – two Jews bought a restaurant with no kitchen. – Jackie Mason • Don’t dunk your nigiri in the soy sauce. Don’t mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice. – Anthony Bourdain • Eating a tuna roll at a sushi restaurant should be considered no more environmentally benign than driving a Hummer or harpooning a manatee. – Daniel Pauly • Facebook is uniquely positioned to answer questions that people have, like, what sushi restaurants have my friends gone to in New York lately and liked? These are queries you could potentially do with Facebook that you couldn’t do with anything else, we just have to do it. – Mark Zuckerberg • Fashion is like food! Some people like sushi, others think hamburgers are divine! People like different things! – Michael Kors • G-Dragon’s music is like sushi. It’s sophisticated and has different flavors. His music also changes depending on how much he cooks it. – Seungri • Having survived her 10th London winter (she got through January by assigning it “international month,” and amusing Moses and his big sister, Apple, 9, with a visiting Italian chef, Japanese anime screenings, and hand-rolled-sushi lessons, no less), Paltrow admits that her dreams of relocating the family to their recently acquired residence in Brentwood, California, are becoming ever more urgent. – Gwyneth Paltrow • Heaven has no taste.” “Now-” “And not one single sushi restaurant.” A look of pain crossed the angel’s suddenly very serious face. – Terry Pratchett • I always thought that bagels and lox was my soul food, but it turns out it’s sushi. – Sara Sheridan • I could eat my body weight in sushi. – Mikey Way • I don’t even do anything super crazy when it comes to eating. The most I would ever do is eat some kind of sushi raw. I keep it real light when it comes to food. – Deon Cole • I don’t like venison or sushi – I don’t want to eat what some people think are ‘luxurious’ foods. – Courteney Cox • I don’t speak Japanese, I don’t know anything about Japanese business or Japanese culture. Apart from sushi. But I can’t exactly go up to him and say “Sushi!” out of the blue. It would be like going up to a top American businessman and saying, “T-bone steak! – Sophie Kinsella • I have to say, sushi freaks me out more than almost anything. – Kate Beckinsale • I keep my diet simple by sticking to mostly fruits and vegetables all day and then having whatever I want for dinner. I end up making healthy choices, like sushi or grilled fish, because I feel so good from eating well. – Jennifer Morrison • I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that’s very simple on the digestive system – I tend to keep it light. I love Japanese food too – sushi, sashimi and miso soup. – Shilpa Shetty • I love eating sushi and eating raw and clean – no pasta and bread. Low carbs is what works for me. – Chrissy Teigen • I love lean meats like chicken, turkey. I’m obsessed with sushi and fish in general. I eat a lot of veggies and hummus. – Shawn Johnson • I love macaroni and cheese. I could eat it every meal of the day. It used to be sushi, but these days I cannot stop eating mac and cheese. I haven’t had it from a box in a long time, but I’ll make it homemade style with four types of cheeses, lots of milk, maybe a little ketchup. I don’t know, I’m crazy like that. – Cobie Smulders • I love sushi, but I’m not going to write a column about it. – Joel Stein • I love sushi, I love fried chicken, I love steak. But there is a limit to my love. – Jonathan Safran Foer • I love sushi. But after too much of it, it just starts to taste like a dead animal that hasn’t been cooked. – Amy Lee • I love your sushi roll, hotter than wasabi. I race for your love, Shake-n-Bake, Ricky Bobby – Drake • I mean, if your about to tell me something like I’m dead, that i need to start acquiring a taste for blood, and I can’t even eat sushi, I wont be able to handle it. Or if you’re going to tell me that I’m going to start howling at the moon, eating peoples cats, and will spend the rest of my life having to get waxed if I want to wear a bathing suit, then I don’t think I can handle it, either. I like cats and I tried waxing once, and that hurt like a son of a gun.” -Kylie – C.C. Hunter • I never eat sushi. I have trouble eating things that are merely unconscious. – George Carlin • I still eat sushi, though I’m trying my best to have my last sushi roll. – Kim Basinger • I think that without sushi there would be no David Hasselhoff, because sushi is like the perfect way of describing the insides of David Hasselhoff. He is like a protein, clean and easy. That’s how I feel about myself. – David Hasselhoff • I want to take you away from this,” I say, motioning around the kitchen, spastic. “From sushi and elves and… STUFF. – Bret Easton Ellis • I was in a sushi bar and it dawned on me – how could I discriminate between a cow and a fish? – Carre Otis • I’m a big fish eater. Salmon – I love salmon. My sister loves Chinese food and sushi and all that. I’m not as big of a fan, but she likes it so we eat it a lot. So I’m beginning to like it more. I don’t like the raw sushi. I liked the cooked crab and lobster and everything. – Elle Fanning • I’m always interested in finding the new trend. If you love pizza every day, after 22 years of eating pizza, you want to try sushi. – Jean Pigozzi • I’m not making art, I’m making sushi – Masaharu Morimoto • Imagine being served a plate of sushi. But this plate also holds all of the animals that were killed for your serving of sushi. The plate might have to be five feet across. – Jonathan Safran Foer • In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans. – Martin Yan • In Japanese sushi restaurants, a lot of sushi chefs talk too much. – Masa Takayama • In LA, I live on sushi or salad. – Denise Van Outen • It always freaks me out when I go to a sushi place and there’s a Mexican. – Chelsea Handler • I’ve been making sushi for 38 years, and I’m still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish. – Masaharu Morimoto • I’ve sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don’t need sauce. I know he doesn’t even want you to pour sauce. And I’ve seen customers come in and do that, and I’ve seen him, as stoic as he tries to remain, I’ve seen him die a little inside. – Anthony Bourdain • Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he’s been making his whole life, and he’s still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get. – Anthony Bourdain • Just because I like sushi, doesn’t mean I can make sushi. I’ve come to well understand how many years just to get sushi rice correct. It’s a discipline that takes years and years and years. So, I leave that to the experts. – Anthony Bourdain • Kids are now eating things like edamame and sushi. I didn’t know what shiitake mushrooms were when I was 10 – most kids today do. – Emeril Lagasse • L.A., its nice, but I think of sunshine and people on rollerblades eating sushi. New York, I think of nighttime, I think of Times Square and Broadway and nightlife and the city that never sleeps. – Jimmy Fallon • Limp Bizkit Ice Cream would taste like the sweetest pair of panties in the world. It would taste like sushi. Sushi or panties. – Fred Durst • My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don’t like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. ‘This fish from there,’ ‘This very expensive.’ Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I’m not going to hide anything, right? – Masa Takayama • My wife has helped me with a lot of things. She’s also got me to like a lot of different things like sushi. I never would have tried that if it weren’t for her. I also went to Hillsong (Church) in New York for the first time with her. It’s fun to experience new things with the person you love. – Jrue Holiday • On Los Angeles: This city is a hundred years old but try and find some trace of its history. Every culture is swallowed up and spat out as a franchise. Taco Bell. Benihana of Tokyo. Numero Uno Pizza. Pup ‘N’ Taco. Kentucky Fried Chicken. Fast food sushi. Teriyaki Bowl. – Anne Finger • One of my favorite things to make is homemade sushi. I know how to make the rolls and it’s really fun to do. – Carly Rae Jepsen • Paris Hilton is one of the hosts for Nicole Richie’s baby shower, and they’re serving sushi. Awesome, Paris—sushi, the one thing pregnant women are forbidden to eat. Thanks for the mercury. – Chelsea Handler • She wondered how people would remember her. She had not made enough to spread her wealth around like Carnegie, to erase any sins that had attached to her name, she had failed, she had not reached the golden bough. The liberals would cheer her death. They would light marijuana cigarettes and drive to their sushi restaurants and eat fresh food that had traveled eight thousand miles. They would spend all of supper complaining about people like her, and when they got home their houses would be cold and they’d press a button on a wall to get warm. The whole time complaining about big oil. – Philipp Meyer • Sitting eating sushi in the city, incredibly chilled out reading Nietzsche. – Joey Barton • Sometimes sushi is just superb, and other times there’s nothing like a great big steak. It depends where your taste buds are at the time. – Francesca Annis • Teach a man to fish and you feed him for a lifetime. Unless he doesn’t like sushi, then you also have to teach him to cook.- Auren Hoffman • The best thing about doing a signing tour is that numbers become faces. I got to sign books for six or seven thousand people, all of whom were dreadfully nice. Everything else, the interviews, the hotels, the plane travel, the best-seller lists, even the sushi, gets old awfully fast. Well, maybe not the sushi. – Neil Gaiman • The fine art of preparing sushi is something that you watch and learn. – Nobu Matsuhisa • The first time I had sushi, I hated it. And the second time was no different, and then, I just started loving it. I actually crave for sushi. It’s one of the healthiest meals. My experiments with food began when I was working in New York as an architect, be it Korean or Ethiopian food or fusion food. – Riteish Deshmukh • The Kraken stirs. And ten billion sushi dinners cry out for vengeance. – Terry Pratchett • They kept saying ‘It’s sushi-grade!’ And I’m like… ‘Put some soy sauce on this. Get me some rice. And cook it. And then get me out of here. – Jennifer Lawrence • We’ve got a name for sushi in Georgia… bait – Blake Clark • When I was a junior, my school introduced badminton, which was clearly a P.E. department ploy to get me away from the wrestling room, and it worked, since the first time I played badminton was like the first time I tasted sushi or heard the Beatles or read Wordsworth. This was a sport? This counted for gym requirements? – Rob Sheffield • When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant – sushi restaurant. – Masaharu Morimoto • Whether we’re talking about fish species, pigs, or some other eaten animal, is such suffering the most important thing in the world? Obviously not. But that’s not the question. Is it more important that sushi, bacon, or chicken nuggets? That’s the question. – Jonathan Safran Foer • With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much. – Nobu Matsuhisa • Women who work for escort agencies that assign them out to prostitution dates at sushi restaurants know how to eat with chopsticks, and beyond that they are in every other way identical to other prostitutes. They’re not better looking; they’re not smarter; they’re not classier; they’re not more charming. They probably give more blowjobs than any reasonable woman, right? And they are empty inside, but it’s also society’s fault. – Julie Klausner • You could eat sushi off my bookshelf. My cleaning regime is like a battleground. I’m Genghis Khan and my cleaning products are my Mongolian army and I take no prisoners. The rest of my life is an experiment in chaos so I like to keep my flat neat. – Ryan Adams • You have to eat good! I eat gorgeous food. I eat sushi, I eat meat, I eat steaks. I eat more than you, I’m sure. – Tanya Dziahileva

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'a', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_a').html(obj); jQuery('#thelovesof_a img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'e', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_e').html(obj); jQuery('#thelovesof_e img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'i', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_i').html(obj); jQuery('#thelovesof_i img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'o', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_o').html(obj); jQuery('#thelovesof_o img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'u', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_u').html(obj); jQuery('#thelovesof_u img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

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equitiesstocks · 5 years ago

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Sushi Quotes

Official Website: Sushi Quotes

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joelandryus · 7 years ago

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Why That Diet Didn’t Work for You

During your workout you saw a fellow gym-goer for the first time in several weeks. You hear her telling another member about her recent weight loss. “I swear, the ketogenic diet is the best thing ever. I dropped 10 pounds in four weeks,” she raved.

The next day in the break room, one of your co-workers is incessantly chatting about the meal plan she’s been following for a few weeks, because she’s already lost five pounds.

Intrigued and curious, you try these diets too. But, when you try them, they just don’t seem to produce the same holy crap I’ve found “the one” experiences as the women who sing their praises.

WTF, right? Why didn’t that diet work for you when other women seemed to achieve fast results?

Before we answer that question, here’s an important fact: there is no “perfect” or “magical” diet. Never has been, and never will be. Any diet can produce weight loss as long as you’re in a caloric deficit. Yes, this applies to Paleo, ketogenic, low-fat, vegan, and other diet you can think of. Some people may “go Paleo” and rave about how much fat they’ve lost, but it’s not the “Paleo” part that produced the weight loss. It’s because they were in a caloric deficit, which is most likely due to the fact that the Paleo diet eliminates grains and dairy, so that cuts out a lot of palatable foods that are easy to overeat (e.g., desserts like ice cream, cakes and cookies).

To use one more common example, it’s why some people lose weight quickly when they do a “sugar detox.” Not because they stopped eating sugar, but because they stopped eating calorie-dense, hyper-palatable foods that were also high in fat: desserts, snack cakes, doughnuts, and other heavily processed foods. By not eating those foods, they decreased the number of calories they consumed. The caloric deficit led to weight loss.

Image created by Fast Forward Amy.

It’s not magic. It’s math.

This also explains why someone can “go Paleo” (or any other diet) and not lose weight, because they were not in a caloric deficit. While they eliminated certain foods and food groups, they ate more of other things. (It’s easy to eat more than you realize with high-fat foods like nut butters and coconut oil, and it’s one reason why people who eat healthy can’t seem to lose weight.)

The “I tried this diet and lost weight so that’s indisputable proof that it’s the ultimate style of eating” rhetoric is what causes people to define themselves by a way of eating, and to develop a religion-like relationship with food. No longer is the way they eat something that simplifies and enhances their life — it consumes their personality. They’ve seen the “supreme style of eating” light and are anxious to share the good news with everyone who crosses their path about healthy carbs and acceptable fats and sinful processed evils that will lead to their ultimate demise.

You too can be saved if you bow to the one true nutrition god and forsake all others. Resist, and ye shall burn in a fiery, gluten filled hell and choke on the smoke from smoldering carby-goodness. In the name of clean eating, amen.

This is Why That Diet Didn’t Work

The four Ps explain why that diet didn’t work. One diet or style of eating will not work for everyone because we all have a different past, and we have different personalities, perceptions, and preferences.

We all have different pasts. What you’ve experienced influences you. It’s why someone who grew up in a home where things were constantly changing (divorce, having to move frequently) may be an adult with control issues. Because she didn’t have any control over much of what happened in her childhood, she wants to control everything now.

Similarly, your past experiences with food will affect how you view food now. Using myself as an example, my years of battling obsessive and binge eating habits is why I can’t follow meal plans or count calories without dire consequences. If I had to track and eat 1800 calories a day, within one week I’d likely dive head first back into binge eating and other restrictive eating habits. My past experiences with rigid diets make counting calories an option that is not viable for me.

Someone who has never obsessed over food and doesn’t know what it’s like to have food dominate their lives may have a very different experience. In fact, tracking calories may help them reach their goals without any negative consequences. Whereas it would stress me out and lead to binge eating, it could simplify the process and help them easily stay on track. Past experiences matter when it comes to present actions.

We all have different personalities. Some people can effortlessly make healthy food choices, even when they’re ravenous and short on time. Someone else may opt for whatever sounds best and is most convenient, which is usually something heavily processed and calorie-dense. Someone can live in a home filled with cookies, ice cream, and other tasty goodies without constantly being tempted to eat them. Someone else may be more likely to eat all those things because they’re around.

Someone may prefer to organize and prepare meals for the entire week to make it easy to stay on track. Someone else may loathe the idea of eating out of tupperware containers.

When it comes to why we eat what we eat, our personalities play a crucial role. You need to understand your personality, and then work with it, not against it.

We all have different perceptions. Some people respond emotionally to less than ideal food choices. Whereas one woman may be plagued with guilt from eating a sleeve of cookies and will vow to punish herself with an extra workout, another woman may simply be able to shrug it off and move forward with healthy food choices.

One woman may see the number on the bathroom scale as objective data, but for another woman it may have the ability to make or break her entire day, and self-esteem.

Two people can perceive the same event entirely differently.

We all have different preferences. What if you like carbs? Nay. You don’t merely like them — they’re some of the very foods that make life worth living. Like a freshly baked loaf of Challah bread, or homemade mashed potatoes. If you’re like me and love carb-rich foods, then attempting a ketogenic diet for weight loss would be an excruciating endeavor.

Maybe you like beets and enjoy adding them to a salad; maybe I’d rather gnaw on the sole of my tennis shoe then pop one of those dirt-tasting red balls of misery in my mouth.

The point is, not everyone likes the same foods; not everyone feels best eating the same foods or combination of macronutrients (some people prefer to eat a higher-carb diet, others a lower-carb). Not everyone likes to eat three meals per day — some prefer two big meals, some prefer five small meals.

And this is why that diet didn’t work for you.

It likely didn’t meld with your personality or perception, or it agitated an old wound from past experiences. Or, perhaps, it simply didn’t suit your preferences.

Or, and this is a distinct possibility — it was a crazy ass diet with rigid rules that was impractical and unsustainable and reeked of bullshit claims about its superiority to all other styles of eating, or it was based on sensationalized or fear-based marketing.

How to Create a Diet That Works for You

I use the word “diet” because it’s a term people are familiar with, but it simply means a style of eating.

Rather than a traditional diet or meal plan or some other restrictive eating regimen, embrace flexible guidelines. Specifically, guidelines that can be tailored to your past, personality, perception, and most definitely, your preferences.

Regardless of what slant your eating habits have — the number of meals you prefer to eat each day, foods you love and dislike — here’s what science has proven to work for losing weight (or maintaining a healthy weight) and building muscle.

Eat a variety of mostly real, minimally processed foods. This is a good way to get plenty of satisfying, nutrient-dense foods that can not only help you build a better looking body, but a healthier body, too. And let’s face it — that’s something most people put at the bottom of the priority list. This means choosing a baked potato over french fries from the drive-thru. Or a grilled chicken boob over fried nuggets.

And, no, there are no “off limit” foods or food groups. (The obvious exception: you have an allergy or medical condition and have been instructed to avoid certain foods from your doctor.) There is no single food group or macronutrient solely responsible for weight gain or fat loss.

Include a good source of protein in all meals. I’m assuming you strength train since you’re on this website (or you plan to start strength training). If you’re not, you should be — there are too many amazing benefits from this doesn’t-demand-much-time activity.

Not only does eating a good source of protein with all meals help you feel satisfied, but it also spares muscle loss when you’re eating in a caloric deficit.

Work in all other foods occasionally, and in moderate amounts. “All other foods” are things that don’t fall into the “real, minimally processed” category, or things simply considered “not super healthy foods.” Foods like pizza, fried chicken, ice cream, or whatever the heck you love that’s calorie-dense and not the healthiest option but tastes dang good.

One eating method will not work for everyone, and this is why your friend or co-worker may achieve great results from a diet, but you don’t. The solution is clear: you must be your own guru. You must find what will work for you.

Consider your past experiences, and your personality, perceptions, and preferences. Then create sustainable habits that form a lifestyle.

The post Why That Diet Didn’t Work for You appeared first on Nia Shanks.

from Sarah Luke Fitness Updates http://www.niashanks.com/why-that-diet-didnt-work/

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juliehbutler · 7 years ago

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Why That Diet Didn’t Work for You

The next day in the break room, one of your co-workers is incessantly chatting about the meal plan she’s been following for a few weeks, because she’s already lost five pounds.

Intrigued and curious, you try these diets too. But, when you try them, they just don’t seem to produce the same holy crap I’ve found “the one” experiences as the women who sing their praises.

WTF, right? Why didn’t that diet work for you when other women seemed to achieve fast results?

Image created by Fast Forward Amy.

It’s not magic. It’s math.

This is Why That Diet Didn’t Work

Someone may prefer to organize and prepare meals for the entire week to make it easy to stay on track. Someone else may loathe the idea of eating out of tupperware containers.

When it comes to why we eat what we eat, our personalities play a crucial role. You need to understand your personality, and then work with it, not against it.

One woman may see the number on the bathroom scale as objective data, but for another woman it may have the ability to make or break her entire day, and self-esteem.

Two people can perceive the same event entirely differently.

Maybe you like beets and enjoy adding them to a salad; maybe I’d rather gnaw on the sole of my tennis shoe then pop one of those dirt-tasting red balls of misery in my mouth.

And this is why that diet didn’t work for you.

It likely didn’t meld with your personality or perception, or it agitated an old wound from past experiences. Or, perhaps, it simply didn’t suit your preferences.

How to Create a Diet That Works for You

I use the word “diet” because it’s a term people are familiar with, but it simply means a style of eating.

Not only does eating a good source of protein with all meals help you feel satisfied, but it also spares muscle loss when you’re eating in a caloric deficit.

Consider your past experiences, and your personality, perceptions, and preferences. Then create sustainable habits that form a lifestyle.

The post Why That Diet Didn’t Work for You appeared first on Nia Shanks.

from Healthy Living http://www.niashanks.com/why-that-diet-didnt-work/

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evajrobinsontx · 7 years ago

Text

Why That Diet Didn’t Work for You

The next day in the break room, one of your co-workers is incessantly chatting about the meal plan she’s been following for a few weeks, because she’s already lost five pounds.

Intrigued and curious, you try these diets too. But, when you try them, they just don’t seem to produce the same holy crap I’ve found “the one” experiences as the women who sing their praises.

WTF, right? Why didn’t that diet work for you when other women seemed to achieve fast results?

Image created by Fast Forward Amy.

It’s not magic. It’s math.

This is Why That Diet Didn’t Work

Someone may prefer to organize and prepare meals for the entire week to make it easy to stay on track. Someone else may loathe the idea of eating out of tupperware containers.

When it comes to why we eat what we eat, our personalities play a crucial role. You need to understand your personality, and then work with it, not against it.

One woman may see the number on the bathroom scale as objective data, but for another woman it may have the ability to make or break her entire day, and self-esteem.

Two people can perceive the same event entirely differently.

Maybe you like beets and enjoy adding them to a salad; maybe I’d rather gnaw on the sole of my tennis shoe then pop one of those dirt-tasting red balls of misery in my mouth.

And this is why that diet didn’t work for you.

It likely didn’t meld with your personality or perception, or it agitated an old wound from past experiences. Or, perhaps, it simply didn’t suit your preferences.

How to Create a Diet That Works for You

I use the word “diet” because it’s a term people are familiar with, but it simply means a style of eating.

Not only does eating a good source of protein with all meals help you feel satisfied, but it also spares muscle loss when you’re eating in a caloric deficit.

Consider your past experiences, and your personality, perceptions, and preferences. Then create sustainable habits that form a lifestyle.

The post Why That Diet Didn’t Work for You appeared first on Nia Shanks.

from Sarah Luke Fitness Updates http://www.niashanks.com/why-that-diet-didnt-work/

0 notes

sarahzlukeuk · 7 years ago

Text

Why That Diet Didn’t Work for You

The next day in the break room, one of your co-workers is incessantly chatting about the meal plan she’s been following for a few weeks, because she’s already lost five pounds.

Intrigued and curious, you try these diets too. But, when you try them, they just don’t seem to produce the same holy crap I’ve found “the one” experiences as the women who sing their praises.

WTF, right? Why didn’t that diet work for you when other women seemed to achieve fast results?

Image created by Fast Forward Amy.

It’s not magic. It’s math.

This is Why That Diet Didn’t Work

Someone may prefer to organize and prepare meals for the entire week to make it easy to stay on track. Someone else may loathe the idea of eating out of tupperware containers.

When it comes to why we eat what we eat, our personalities play a crucial role. You need to understand your personality, and then work with it, not against it.

One woman may see the number on the bathroom scale as objective data, but for another woman it may have the ability to make or break her entire day, and self-esteem.

Two people can perceive the same event entirely differently.

Maybe you like beets and enjoy adding them to a salad; maybe I’d rather gnaw on the sole of my tennis shoe then pop one of those dirt-tasting red balls of misery in my mouth.

And this is why that diet didn’t work for you.

It likely didn’t meld with your personality or perception, or it agitated an old wound from past experiences. Or, perhaps, it simply didn’t suit your preferences.

How to Create a Diet That Works for You

I use the word “diet” because it’s a term people are familiar with, but it simply means a style of eating.

Not only does eating a good source of protein with all meals help you feel satisfied, but it also spares muscle loss when you’re eating in a caloric deficit.

Consider your past experiences, and your personality, perceptions, and preferences. Then create sustainable habits that form a lifestyle.

The post Why That Diet Didn’t Work for You appeared first on Nia Shanks.

from Sarah Luke Fitness Updates http://www.niashanks.com/why-that-diet-didnt-work/

0 notes

crystalgibsus · 7 years ago

Text

Why That Diet Didn’t Work for You

The next day in the break room, one of your co-workers is incessantly chatting about the meal plan she’s been following for a few weeks, because she’s already lost five pounds.

Intrigued and curious, you try these diets too. But, when you try them, they just don’t seem to produce the same holy crap I’ve found “the one” experiences as the women who sing their praises.

WTF, right? Why didn’t that diet work for you when other women seemed to achieve fast results?

Image created by Fast Forward Amy.

It’s not magic. It’s math.

This is Why That Diet Didn’t Work

Someone may prefer to organize and prepare meals for the entire week to make it easy to stay on track. Someone else may loathe the idea of eating out of tupperware containers.

When it comes to why we eat what we eat, our personalities play a crucial role. You need to understand your personality, and then work with it, not against it.

One woman may see the number on the bathroom scale as objective data, but for another woman it may have the ability to make or break her entire day, and self-esteem.

Two people can perceive the same event entirely differently.

Maybe you like beets and enjoy adding them to a salad; maybe I’d rather gnaw on the sole of my tennis shoe then pop one of those dirt-tasting red balls of misery in my mouth.

And this is why that diet didn’t work for you.

It likely didn’t meld with your personality or perception, or it agitated an old wound from past experiences. Or, perhaps, it simply didn’t suit your preferences.

How to Create a Diet That Works for You

I use the word “diet” because it’s a term people are familiar with, but it simply means a style of eating.

Not only does eating a good source of protein with all meals help you feel satisfied, but it also spares muscle loss when you’re eating in a caloric deficit.

Consider your past experiences, and your personality, perceptions, and preferences. Then create sustainable habits that form a lifestyle.

The post Why That Diet Didn’t Work for You appeared first on Nia Shanks.

from Tips By Crystal http://www.niashanks.com/why-that-diet-didnt-work/

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airoasis · 6 years ago

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What You Should Absolutely Never Order From Dairy Queen

New Post has been published on https://hititem.kr/what-you-should-absolutely-never-order-from-dairy-queen/

What You Should Absolutely Never Order From Dairy Queen

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batterymonster2021 · 6 years ago

Text

What You Should Absolutely Never Order From Dairy Queen

New Post has been published on https://hititem.kr/what-you-should-absolutely-never-order-from-dairy-queen/

What You Should Absolutely Never Order From Dairy Queen

0 notes