WeatherMenu - User contributions [en]

MediaWiki:Monobook.css

2011-12-05T08:52:32Z

Gordo:

/* CSS placed here will affect users of the Monobook skin */

body {
font: x-small sans-serif;
background: #f9f9f9 url(/skins/monobook/wm6.jpg) 0 0 repeat;
color: black;
margin: 0;
padding: 0;
}

2010-12-19T12:34:07Z

Gordo:

[[Image:Lord_Krishna%27s_Cuisine_b.jpg|thumb|right|Lord Krisna's Cuisine]]
This Wiki forms part of '''The Weather and Menu Association'''. The mission is '''to report today's menu and the weather in your locale.'''. There is a [http://www.flickr.com/photos/tags/weathermenu/ FLICKR tag] and please join the mailing list [http://weathermenu.info/mailman/listinfo/reporting_weathermenu.info '''Reporting''']

==Other feeds==

We are also reporting via [http://apps.facebook.com/weathermenu/ Facebook] application and [http://www.hashtags.org/tag/weathermenu/ hashtags]

==UK, Europe and the World, 18th January 2007==

* [http://www.nowpublic.com/breathtaking_damage_in_stanley_park_20 Stanley Park, Vancouver, B.C. - "unreal"]
* [http://www.nowpublic.com/storms_sweep_all_of_the_uk Storms Sweep the UK]
* [http://www.bbc.co.uk/worldservice/programmes/europetoday/news/story/2007/01/070119_windy_weather.shtml Storms Batter Europe]

==Foodblogging==

The [http://www.guardian.co.uk/food/story/0,,1793753,00.html Guardian Online] reports on '''foodblogging'''... is anybody (else) '''foodandweatherblogging'''?

Here are some samples!

* [http://cook-the-books.blogspot.com/ cook the books]
* [http://chocolateandzucchini.com/ Chocolat & Zucchini.com]
* [http://www.chezpim.typepad.com/ chez pim]
* [http://www.homestead.com/andyhayler/ Andy Hayler]
* [http://ukcider.co.uk/wiki/ http://ukcider.co.uk/wiki/]

==The Cook's Story==

India is a land of stories and story-tellers. Very often the cook
is one such story-teller, having plenty of time in which to invent
stories and in which to perfect them. When cooks meet their friends
they not only discuss the culinary arts but may frequently while away
the time exchanging stories, many of which start life as an actual
occurrence. In the house of a certain learned pandit, the celebrated
cook Deviprasad was entertaining an old friend from Bangalore. After
rinsing their mouths with scented water, the two friends settled down
to a smoke and to talk about old times. 'You know,' said the cook's
friend, 'these merchants are great yarners. You never know whether to
believe anything they tell you.' 'That's true,' agreed the cook. 'And
you never know whether they're really trying to sell you something.'
'Well, I met quite an agreeable one on my way here as a matter of
fact. He told me an odd story which only made me realise what a
cunning old devil he was.' 'Go on!' urged the cook, 'what did he have
to say then?' The friend took a puff at his smoke while they both
eased themselves into a more comfortable position...


Extract from '''Indian Vegetarian Cookery''' by Jack Santa Maria published by Rider & Co (1973) ISBN 0091163919

==Tea Life, Tea Mind==


A disciple of Sen Rikyu once asked this question:

"What precisely are the most important things that must be understood and kept in mind at a tea gathering?"

Sen Rikyu answered: "Make a delicious bowl of tea; lay the charcoal so that it heats the water; arrange the flowers as they are in the field; in summer suggest coolness; in winter, warmth; do everything ahead of time; prepare for rain; and give those with whom you find yourself every consideration."

The disciple, somewhat dissatisfied with this answer because he could not find anything in it of such great importance that it should be deemed a secret of the practice, said, "That much I already know...."

Rikyu replied, "Then if you can host a tea gathering without deviating from any of the rules I have just stated, I will become your disciple."

-- Soshitsu Sen XV, Tea Master, Urasenke School in '''Tea Life, Tea Mind'''

==Cooking in My Childhood==

When I was a child in the 1960s, growing up in the over-crowded
hutongs, the maze of alleys and courtyards in the north-east of
Beijing, people would always greet their friends and neighbours with
the words 'Che fan le ma?' (Have you eaten?). If the answer was yes,
then they would immediately ask, 'Che de she ma?' (What did you eat?)
and expect a detailed, colourful description. From the beginning of
the Cultural Revolution in the summer of 1966, people were not free to
express their thoughts about so many things - books, poetry, music,
society, even love, anything that was not precisely in tune with the
Revolution. But with cooking, though ingredients were limited, people
were still free to discuss their ideas, to share thoughts and opinions
about food, to argue passionately as the Chinese love to do. Food and
nature were the two most frequent subjects of private conversation:
the colours of a bird and the pattern of its song, or the beauty of a
tree in blossom, the texture of a vegetable dish or the intricate
folds of a handmade dumpling, these were subjects that were not
officially controlled by anyone. People were free to let their words
and imagination take flight.

Music and food existed side by side in our courtyard, where the sounds
of musicians practising their instruments and singing were regularly
accompanied by the rhythmic chopping, dramatic sounds and irresistible
smells of Chinese home cooking. When my parents first moved to the
alley, they bought a wooden bed and a round wooden table, painted
yellow, which we used for eating, writing, chopping vegetables,
whatever we were doing: it was the centre of our family life.

Quotes from '''Music, Food and Love - A Memior''' by Guo Yue and Clare Farrow.

Hardcover, 256 pages, January 2006, published by Portrait ISBN 0749950781

==Zen Food==

It is imperative for the tenzo to involve himself personally
in both the selection and the preparation of ingredients.

The tenzo also inspects the rice as it is washed in order to
ensure the absence of sand or grit. This he carefully discards,
but not without being on constant guard for even one grain of
rice that might be mistakenly wasted. He at no time lets his
mind wander as he cleans the rice. The tenzo also concerns himself
with the 'six tastes' and the 'three virtues' (rokumi santoku).
The six tastes are bitter, sour, sweet, hot, salty and 'delicate'
(ewai), and the tenzo works to balance these effectively, while
also incorporating the three virtues of lightness and softness,
cleanliness and freshness, and precision and care. In so doing,
he expresses the spirit of shojin cookery. A balance of the six
tastes and the three virtues happens naturally when, in the
cleaning of the rice, the washing of the vegetables, the boiling
in the pot, and in all the other aspects of the cooking process,
the tenzo commits himself totally and directs his attention
to nothing else but the work at hand.

Quotes from '''Good Food from a Japanese Temple: Six Hundred Year Tradition of Simple, Elegant Vegetable Cooking''' by Soei Yoneda, Abbess of Sanko-in Temple.

Paperback, 244 pages, November 1982 published by Kodansha Europe, ISBN 0870115278.

Quoted in '''The Elements of Zen''' by David Scott and Tony Doubleday (1992) Element Inc. ISBN 1862040427 and ISBN 1852302356

==Time is the key==

In the case of Pombal, it was only a question of time - he had
extended the cooking time of his dishes, and lowered the speed
of "cuisson", explaining, "They are more imbued with my spirit,
than dishes which are rushed. Time is the key."

'''Caesar's Vast Ghost - Aspects of Provence''' by Lawrence Durrell (page 29)

==Cooking==

Cooking is a sacred activity. It is an act of lovemaking. Our society is spiritually malnourished because we have abandoned the kitchen.

'''Laura Esquivel, author of _Like Water for Chocolate_'''

==Weather Info==

*[http://weather.nearperfect.com/weather/ RSS feeds of World weather forecasts]
*[http://www.tiredbrain.com/wikinews/weatherchecker/ The WikiNews Weather Checker]
*[http://www.metcheck.com/ Metcheck weather]
*[http://www.flickr.com/photos/tags/weathermenu/ weathermenu tag @ Flickr.com]
*[http://weather.yahoo.com/forecast/UKXX0085.html London weather]
*RSS at <nowiki>feed://xml.weather.yahoo.com/forecastrss?p=UKXX0085</nowiki>
*[http://www.metoffice.gov.uk/corporate/pressoffice/2010/pr20100301.html Coldest Winter in the UK for 30 years]

==The Weather and Menu at Flickr.com==

[http://www.flickr.com/photos/tags/weathermenu/ http://www.flickr.com/photos/tags/weathermenu/]

==Gallery==
<gallery>
Image:quiche.jpg
Image:IMG_2767.JPG
Image:IMG_5504.JPG
Image:Chestnut_Loaf.jpg
</gallery>

2009-12-22T21:33:38Z

Gordo: /* Re: */ new section

2007-04-25T15:39:54Z

Gordo:

Main Page

2007-04-25T15:39:08Z

Gordo: No video?

__NOTOC__
<gallery>
Image:quiche.jpg
Image:IMG_2767.JPG
Image:IMG_5504.JPG
Image:Chestnut_Loaf.jpg
Image:382113238_963d33075c_o.jpg
</gallery>
This Wiki forms part of '''The Weather and Menu Association'''. The mission is '''to report today's menu and the weather in your locale.'''. There is a [http://www.flickr.com/photos/tags/weathermenu/ FLICKR tag] and please join the mailing list [http://weathermenu.info/mailman/listinfo/reports_weathermenu.info '''Reports''']

==WeatherBlogging==

* [http://www.scanz.net.nz/weathertalk/ Weathertalk]

==UK, Europe and the World, 18th Janaury 2007==

* [http://www.nowpublic.com/breathtaking_damage_in_stanley_park_20 Stanley Park, Vancouver, B.C. - "unreal"]
* [http://www.nowpublic.com/storms_sweep_all_of_the_uk Storms Sweep the UK]
* [http://www.bbc.co.uk/worldservice/programmes/europetoday/news/story/2007/01/070119_windy_weather.shtml Storms Batter Europe]

==Foodblogging==

The [http://www.guardian.co.uk/food/story/0,,1793753,00.html Guardian Online] reports on '''foodblogging'''... is anybody (else) '''foodandweatherblogging'''?

Here are some samples!

* [http://cook-the-books.blogspot.com/ cook the books]
* [http://chocolateandzucchini.com/ Chocolat & Zucchini.com]
* [http://www.chezpim.typepad.com/ chez pim]
* [http://www.homestead.com/andyhayler/ Andy Hayler]
* [http://ukcider.co.uk/wiki/ http://ukcider.co.uk/wiki/]

==The Cook's Story==

India is a land of stories and story-tellers. Very often the cook
is one such story-teller, having plenty of time in which to invent
stories and in which to perfect them. When cooks meet their friends
they not only discuss the culinary arts but may frequently while away
the time exchanging stories, many of which start life as an actual
occurrence. In the house of a certain learned pandit, the celebrated
cook Deviprasad was entertaining an old friend from Bangalore. After
rinsing their mouths with scented water, the two friends settled down
to a smoke and to talk about old times. 'You know,' said the cook's
friend, 'these merchants are great yarners. You never know whether to
believe anything they tell you.' 'That's true,' agreed the cook. 'And
you never know whether they're really trying to sell you something.'
'Well, I met quite an agreeable one on my way here as a matter of
fact. He told me an odd story which only made me realise what a
cunning old devil he was.' 'Go on!' urged the cook, 'what did he have
to say then?' The friend took a puff at his smoke while they both
eased themselves into a more comfortable position...


Extract from '''Indian Vegetarian Cookery''' by Jack Santa Maria published by Rider & Co (1973) ISBN 0091163919

==Tea Life, Tea Mind==


A disciple of Sen Rikyu once asked this question:

"What precisely are the most important things that must be understood and kept in mind at a tea gathering?"

Sen Rikyu answered: "Make a delicious bowl of tea; lay the charcoal so that it heats the water; arrange the flowers as they are in the field; in summer suggest coolness; in winter, warmth; do everything ahead of time; prepare for rain; and give those with whom you find yourself every consideration."

The disciple, somewhat dissatisfied with this answer because he could not find anything in it of such great importance that it should be deemed a secret of the practice, said, "That much I already know...."

Rikyu replied, "Then if you can host a tea gathering without deviating from any of the rules I have just stated, I will become your disciple."

-- Soshitsu Sen XV, Tea Master, Urasenke School in '''Tea Life, Tea Mind'''

==Cooking in My Childhood==

When I was a child in the 1960s, growing up in the over-crowded
hutongs, the maze of alleys and courtyards in the north-east of
Beijing, people would always greet their friends and neighbours with
the words 'Che fan le ma?' (Have you eaten?). If the answer was yes,
then they would immediately ask, 'Che de she ma?' (What did you eat?)
and expect a detailed, colourful description. From the beginning of
the Cultural Revolution in the summer of 1966, people were not free to
express their thoughts about so many things - books, poetry, music,
society, even love, anything that was not precisely in tune with the
Revolution. But with cooking, though ingredients were limited, people
were still free to discuss their ideas, to share thoughts and opinions
about food, to argue passionately as the Chinese love to do. Food and
nature were the two most frequent subjects of private conversation:
the colours of a bird and the pattern of its song, or the beauty of a
tree in blossom, the texture of a vegetable dish or the intricate
folds of a handmade dumpling, these were subjects that were not
officially controlled by anyone. People were free to let their words
and imagination take flight.

Music and food existed side by side in our courtyard, where the sounds
of musicians practising their instruments and singing were regularly
accompanied by the rhythmic chopping, dramatic sounds and irresistible
smells of Chinese home cooking. When my parents first moved to the
alley, they bought a wooden bed and a round wooden table, painted
yellow, which we used for eating, writing, chopping vegetables,
whatever we were doing: it was the centre of our family life.

Quotes from '''Music, Food and Love - A Memior''' by Guo Yue and Clare Farrow.

Hardcover, 256 pages, January 2006, published by Portrait ISBN 0749950781

==Zen Food==

It is imperative for the tenzo to involve himself personally
in both the selection and the preparation of ingredients.

The tenzo also inspects the rice as it is washed in order to
ensure the absence of sand or grit. This he carefully discards,
but not without being on constant guard for even one grain of
rice that might be mistakenly wasted. He at no time lets his
mind wander as he cleans the rice. The tenzo also concerns himself
with the 'six tastes' and the 'three virtues' (rokumi santoku).
The six tastes are bitter, sour, sweet, hot, salty and 'delicate'
(ewai), and the tenzo works to balance these effectively, while
also incorporating the three virtues of lightness and softness,
cleanliness and freshness, and precision and care. In so doing,
he expresses the spirit of shojin cookery. A balance of the six
tastes and the three virtues happens naturally when, in the
cleaning of the rice, the washing of the vegetables, the boiling
in the pot, and in all the other aspects of the cooking process,
the tenzo commits himself totally and directs his attention
to nothing else but the work at hand.

Quotes from '''Good Food from a Japanese Temple: Six Hundred Year Tradition of Simple, Elegant Vegetable Cooking''' by Soei Yoneda, Abbess of Sanko-in Temple.

Paperback, 244 pages, November 1982 published by Kodansha Europe, ISBN 0870115278.

Quoted in '''The Elements of Zen''' by David Scott and Tony Doubleday (1992) Element Inc. ISBN 1862040427 and ISBN 1852302356

==Time is the key==

In the case of Pombal, it was only a question of time - he had
extended the cooking time of his dishes, and lowered the speed
of "cuisson", explaining, "They are more imbued with my spirit,
than dishes which are rushed. Time is the key."

'''Caesar's Vast Ghost - Aspects of Provence''' by Lawrence Durrell (page 29)

==Weather Info==

*[http://weather.nearperfect.com/weather/ RSS feeds of World weather forecasts]
*[http://www.tiredbrain.com/wikinews/weatherchecker/ The WikiNews Weather Checker]
*[http://www.metcheck.com/ Metcheck weather]
*[http://www.flickr.com/photos/tags/weathermenu/ weathermenu tag @ Flickr.com]
*[http://weather.yahoo.com/forecast/UKXX0085.html London weather]
*RSS at <nowiki>feed://xml.weather.yahoo.com/forecastrss?p=UKXX0085</nowiki>

==The Weather and Menu at Flickr.com==

[http://www.flickr.com/photos/tags/weathermenu/ http://www.flickr.com/photos/tags/weathermenu/]

Main Page

2007-04-10T21:33:54Z

Gordo: /* Foodblogging */

__NOTOC__
<gallery>
Image:quiche.jpg
Image:IMG_2767.JPG
Image:IMG_5504.JPG
Image:Chestnut_Loaf.jpg
Image:382113238_963d33075c_o.jpg
</gallery>
This Wiki forms part of '''The Weather and Menu Association'''. The mission is '''to report today's menu and the weather in your locale.'''. There is a [http://www.flickr.com/photos/tags/weathermenu/ FLICKR tag] and please join the mailing list [http://weathermenu.info/mailman/listinfo/reports_weathermenu.info '''Reports''']

==WeatherBlogging==

* [http://www.scanz.net.nz/weathertalk/ Weathertalk]

==UK, Europe and the World, 18th Janaury 2007==

* [http://www.nowpublic.com/breathtaking_damage_in_stanley_park_20 Stanley Park, Vancouver, B.C. - "unreal"]
* [http://www.nowpublic.com/storms_sweep_all_of_the_uk Storms Sweep the UK]
* [http://www.bbc.co.uk/worldservice/programmes/europetoday/news/story/2007/01/070119_windy_weather.shtml Storms Batter Europe]

==Poplar, 7th December 2006==

<googlevideo>9117736100925822596</googlevideo>

==Foodblogging==

The [http://www.guardian.co.uk/food/story/0,,1793753,00.html Guardian Online] reports on '''foodblogging'''... is anybody (else) '''foodandweatherblogging'''?

Here are some samples!

* [http://cook-the-books.blogspot.com/ cook the books]
* [http://chocolateandzucchini.com/ Chocolat & Zucchini.com]
* [http://www.chezpim.typepad.com/ chez pim]
* [http://www.homestead.com/andyhayler/ Andy Hayler]
* [http://ukcider.co.uk/wiki/ http://ukcider.co.uk/wiki/]

==The Cook's Story==

India is a land of stories and story-tellers. Very often the cook
is one such story-teller, having plenty of time in which to invent
stories and in which to perfect them. When cooks meet their friends
they not only discuss the culinary arts but may frequently while away
the time exchanging stories, many of which start life as an actual
occurrence. In the house of a certain learned pandit, the celebrated
cook Deviprasad was entertaining an old friend from Bangalore. After
rinsing their mouths with scented water, the two friends settled down
to a smoke and to talk about old times. 'You know,' said the cook's
friend, 'these merchants are great yarners. You never know whether to
believe anything they tell you.' 'That's true,' agreed the cook. 'And
you never know whether they're really trying to sell you something.'
'Well, I met quite an agreeable one on my way here as a matter of
fact. He told me an odd story which only made me realise what a
cunning old devil he was.' 'Go on!' urged the cook, 'what did he have
to say then?' The friend took a puff at his smoke while they both
eased themselves into a more comfortable position...


Extract from '''Indian Vegetarian Cookery''' by Jack Santa Maria published by Rider & Co (1973) ISBN 0091163919

==Tea Life, Tea Mind==


A disciple of Sen Rikyu once asked this question:

"What precisely are the most important things that must be understood and kept in mind at a tea gathering?"

Sen Rikyu answered: "Make a delicious bowl of tea; lay the charcoal so that it heats the water; arrange the flowers as they are in the field; in summer suggest coolness; in winter, warmth; do everything ahead of time; prepare for rain; and give those with whom you find yourself every consideration."

The disciple, somewhat dissatisfied with this answer because he could not find anything in it of such great importance that it should be deemed a secret of the practice, said, "That much I already know...."

Rikyu replied, "Then if you can host a tea gathering without deviating from any of the rules I have just stated, I will become your disciple."

-- Soshitsu Sen XV, Tea Master, Urasenke School in '''Tea Life, Tea Mind'''

==Cooking in My Childhood==

When I was a child in the 1960s, growing up in the over-crowded
hutongs, the maze of alleys and courtyards in the north-east of
Beijing, people would always greet their friends and neighbours with
the words 'Che fan le ma?' (Have you eaten?). If the answer was yes,
then they would immediately ask, 'Che de she ma?' (What did you eat?)
and expect a detailed, colourful description. From the beginning of
the Cultural Revolution in the summer of 1966, people were not free to
express their thoughts about so many things - books, poetry, music,
society, even love, anything that was not precisely in tune with the
Revolution. But with cooking, though ingredients were limited, people
were still free to discuss their ideas, to share thoughts and opinions
about food, to argue passionately as the Chinese love to do. Food and
nature were the two most frequent subjects of private conversation:
the colours of a bird and the pattern of its song, or the beauty of a
tree in blossom, the texture of a vegetable dish or the intricate
folds of a handmade dumpling, these were subjects that were not
officially controlled by anyone. People were free to let their words
and imagination take flight.

Music and food existed side by side in our courtyard, where the sounds
of musicians practising their instruments and singing were regularly
accompanied by the rhythmic chopping, dramatic sounds and irresistible
smells of Chinese home cooking. When my parents first moved to the
alley, they bought a wooden bed and a round wooden table, painted
yellow, which we used for eating, writing, chopping vegetables,
whatever we were doing: it was the centre of our family life.

Quotes from '''Music, Food and Love - A Memior''' by Guo Yue and Clare Farrow.

Hardcover, 256 pages, January 2006, published by Portrait ISBN 0749950781

==Zen Food==

It is imperative for the tenzo to involve himself personally
in both the selection and the preparation of ingredients.

The tenzo also inspects the rice as it is washed in order to
ensure the absence of sand or grit. This he carefully discards,
but not without being on constant guard for even one grain of
rice that might be mistakenly wasted. He at no time lets his
mind wander as he cleans the rice. The tenzo also concerns himself
with the 'six tastes' and the 'three virtues' (rokumi santoku).
The six tastes are bitter, sour, sweet, hot, salty and 'delicate'
(ewai), and the tenzo works to balance these effectively, while
also incorporating the three virtues of lightness and softness,
cleanliness and freshness, and precision and care. In so doing,
he expresses the spirit of shojin cookery. A balance of the six
tastes and the three virtues happens naturally when, in the
cleaning of the rice, the washing of the vegetables, the boiling
in the pot, and in all the other aspects of the cooking process,
the tenzo commits himself totally and directs his attention
to nothing else but the work at hand.

Quotes from '''Good Food from a Japanese Temple: Six Hundred Year Tradition of Simple, Elegant Vegetable Cooking''' by Soei Yoneda, Abbess of Sanko-in Temple.

Paperback, 244 pages, November 1982 published by Kodansha Europe, ISBN 0870115278.

Quoted in '''The Elements of Zen''' by David Scott and Tony Doubleday (1992) Element Inc. ISBN 1862040427 and ISBN 1852302356

==Time is the key==

In the case of Pombal, it was only a question of time - he had
extended the cooking time of his dishes, and lowered the speed
of "cuisson", explaining, "They are more imbued with my spirit,
than dishes which are rushed. Time is the key."

'''Caesar's Vast Ghost - Aspects of Provence''' by Lawrence Durrell (page 29)

==Weather Info==

*[http://weather.nearperfect.com/weather/ RSS feeds of World weather forecasts]
*[http://www.tiredbrain.com/wikinews/weatherchecker/ The WikiNews Weather Checker]
*[http://www.metcheck.com/ Metcheck weather]
*[http://www.flickr.com/photos/tags/weathermenu/ weathermenu tag @ Flickr.com]
*[http://weather.yahoo.com/forecast/UKXX0085.html London weather]
*RSS at <nowiki>feed://xml.weather.yahoo.com/forecastrss?p=UKXX0085</nowiki>

==The Weather and Menu at Flickr.com==

[http://www.flickr.com/photos/tags/weathermenu/ http://www.flickr.com/photos/tags/weathermenu/]

Main Page

2007-02-07T12:30:19Z

Gordo:

__NOTOC__
<gallery>
Image:quiche.jpg
Image:IMG_2767.JPG
Image:IMG_5504.JPG
Image:Chestnut_Loaf.jpg
Image:382113238_963d33075c_o.jpg
</gallery>
This Wiki forms part of '''The Weather and Menu Association'''. The mission is '''to report today's menu and the weather in your locale.'''. There is a [http://www.flickr.com/photos/tags/weathermenu/ FLICKR tag] and please join the mailing list [http://weathermenu.info/mailman/listinfo/reports_weathermenu.info '''Reports''']

==WeatherBlogging==

* [http://www.scanz.net.nz/weathertalk/ Weathertalk]

==UK, Europe and the World, 18th Janaury 2007==

* [http://www.nowpublic.com/breathtaking_damage_in_stanley_park_20 Stanley Park, Vancouver, B.C. - "unreal"]
* [http://www.nowpublic.com/storms_sweep_all_of_the_uk Storms Sweep the UK]
* [http://www.bbc.co.uk/worldservice/programmes/europetoday/news/story/2007/01/070119_windy_weather.shtml Storms Batter Europe]

==Poplar, 7th December 2006==

<googlevideo>9117736100925822596</googlevideo>

==Foodblogging==

The [http://www.guardian.co.uk/food/story/0,,1793753,00.html Guardian Online] reports on '''foodblogging'''... is anybody (else) '''foodandweatherblogging'''?

Here are some samples!

*[http://chocolateandzucchini.com/ Chocolat & Zucchini.com]
*[http://www.chezpim.typepad.com/ chez pim]
*[http://www.homestead.com/andyhayler/ Andy Hayler]
*[http://ukcider.co.uk/wiki/ http://ukcider.co.uk/wiki/]

==The Cook's Story==

India is a land of stories and story-tellers. Very often the cook
is one such story-teller, having plenty of time in which to invent
stories and in which to perfect them. When cooks meet their friends
they not only discuss the culinary arts but may frequently while away
the time exchanging stories, many of which start life as an actual
occurrence. In the house of a certain learned pandit, the celebrated
cook Deviprasad was entertaining an old friend from Bangalore. After
rinsing their mouths with scented water, the two friends settled down
to a smoke and to talk about old times. 'You know,' said the cook's
friend, 'these merchants are great yarners. You never know whether to
believe anything they tell you.' 'That's true,' agreed the cook. 'And
you never know whether they're really trying to sell you something.'
'Well, I met quite an agreeable one on my way here as a matter of
fact. He told me an odd story which only made me realise what a
cunning old devil he was.' 'Go on!' urged the cook, 'what did he have
to say then?' The friend took a puff at his smoke while they both
eased themselves into a more comfortable position...


Extract from '''Indian Vegetarian Cookery''' by Jack Santa Maria published by Rider & Co (1973) ISBN 0091163919

==Tea Life, Tea Mind==


A disciple of Sen Rikyu once asked this question:

"What precisely are the most important things that must be understood and kept in mind at a tea gathering?"

Sen Rikyu answered: "Make a delicious bowl of tea; lay the charcoal so that it heats the water; arrange the flowers as they are in the field; in summer suggest coolness; in winter, warmth; do everything ahead of time; prepare for rain; and give those with whom you find yourself every consideration."

The disciple, somewhat dissatisfied with this answer because he could not find anything in it of such great importance that it should be deemed a secret of the practice, said, "That much I already know...."

Rikyu replied, "Then if you can host a tea gathering without deviating from any of the rules I have just stated, I will become your disciple."

-- Soshitsu Sen XV, Tea Master, Urasenke School in '''Tea Life, Tea Mind'''

==Cooking in My Childhood==

When I was a child in the 1960s, growing up in the over-crowded
hutongs, the maze of alleys and courtyards in the north-east of
Beijing, people would always greet their friends and neighbours with
the words 'Che fan le ma?' (Have you eaten?). If the answer was yes,
then they would immediately ask, 'Che de she ma?' (What did you eat?)
and expect a detailed, colourful description. From the beginning of
the Cultural Revolution in the summer of 1966, people were not free to
express their thoughts about so many things - books, poetry, music,
society, even love, anything that was not precisely in tune with the
Revolution. But with cooking, though ingredients were limited, people
were still free to discuss their ideas, to share thoughts and opinions
about food, to argue passionately as the Chinese love to do. Food and
nature were the two most frequent subjects of private conversation:
the colours of a bird and the pattern of its song, or the beauty of a
tree in blossom, the texture of a vegetable dish or the intricate
folds of a handmade dumpling, these were subjects that were not
officially controlled by anyone. People were free to let their words
and imagination take flight.

Music and food existed side by side in our courtyard, where the sounds
of musicians practising their instruments and singing were regularly
accompanied by the rhythmic chopping, dramatic sounds and irresistible
smells of Chinese home cooking. When my parents first moved to the
alley, they bought a wooden bed and a round wooden table, painted
yellow, which we used for eating, writing, chopping vegetables,
whatever we were doing: it was the centre of our family life.

Quotes from '''Music, Food and Love - A Memior''' by Guo Yue and Clare Farrow.

Hardcover, 256 pages, January 2006, published by Portrait ISBN 0749950781

==Zen Food==

It is imperative for the tenzo to involve himself personally
in both the selection and the preparation of ingredients.

The tenzo also inspects the rice as it is washed in order to
ensure the absence of sand or grit. This he carefully discards,
but not without being on constant guard for even one grain of
rice that might be mistakenly wasted. He at no time lets his
mind wander as he cleans the rice. The tenzo also concerns himself
with the 'six tastes' and the 'three virtues' (rokumi santoku).
The six tastes are bitter, sour, sweet, hot, salty and 'delicate'
(ewai), and the tenzo works to balance these effectively, while
also incorporating the three virtues of lightness and softness,
cleanliness and freshness, and precision and care. In so doing,
he expresses the spirit of shojin cookery. A balance of the six
tastes and the three virtues happens naturally when, in the
cleaning of the rice, the washing of the vegetables, the boiling
in the pot, and in all the other aspects of the cooking process,
the tenzo commits himself totally and directs his attention
to nothing else but the work at hand.

Quotes from '''Good Food from a Japanese Temple: Six Hundred Year Tradition of Simple, Elegant Vegetable Cooking''' by Soei Yoneda, Abbess of Sanko-in Temple.

Paperback, 244 pages, November 1982 published by Kodansha Europe, ISBN 0870115278.

Quoted in '''The Elements of Zen''' by David Scott and Tony Doubleday (1992) Element Inc. ISBN 1862040427 and ISBN 1852302356

==Time is the key==

In the case of Pombal, it was only a question of time - he had
extended the cooking time of his dishes, and lowered the speed
of "cuisson", explaining, "They are more imbued with my spirit,
than dishes which are rushed. Time is the key."

'''Caesar's Vast Ghost - Aspects of Provence''' by Lawrence Durrell (page 29)

==Weather Info==

*[http://weather.nearperfect.com/weather/ RSS feeds of World weather forecasts]
*[http://www.tiredbrain.com/wikinews/weatherchecker/ The WikiNews Weather Checker]
*[http://www.metcheck.com/ Metcheck weather]
*[http://www.flickr.com/photos/tags/weathermenu/ weathermenu tag @ Flickr.com]
*[http://weather.yahoo.com/forecast/UKXX0085.html London weather]
*RSS at <nowiki>feed://xml.weather.yahoo.com/forecastrss?p=UKXX0085</nowiki>

==The Weather and Menu at Flickr.com==

[http://www.flickr.com/photos/tags/weathermenu/ http://www.flickr.com/photos/tags/weathermenu/]

2006-10-16T19:48:14Z

Gordo: /* The Weather and Menu at Flickr.com */

__NOTOC__
<gallery>
Image:quiche.jpg
Image:IMG_2767.JPG
Image:IMG_5504.JPG
Image:IMG_5499.JPG
</gallery>
This Wiki forms part of '''The Weather and Menu Association'''. The mission is '''to report today's menu and the weather in your locale.'''. There is a [http://www.flickr.com/photos/tags/weathermenu/ FLICKR tag] and please join the mailing list [http://weathermenu.info/mailman/listinfo/reports_weathermenu.info '''Reports''']

==WeatherBlogging==

* [http://www.scanz.net.nz/weathertalk/ Weathertalk]

==Foodblogging==

The [http://www.guardian.co.uk/food/story/0,,1793753,00.html Guardian Online] reports on '''foodblogging'''... is anybody (else) '''foodandweatherblogging'''?

Here are some samples!

*[http://chocolateandzucchini.com/ Chocolat & Zucchini.com]
*[http://www.chezpim.typepad.com/ chez pim]
*[http://www.homestead.com/andyhayler/ Andy Hayler]
*[http://ukcider.co.uk/wiki/ http://ukcider.co.uk/wiki/]

==The Cook's Story==

India is a land of stories and story-tellers. Very often the cook
is one such story-teller, having plenty of time in which to invent
stories and in which to perfect them. When cooks meet their friends
they not only discuss the culinary arts but may frequently while away
the time exchanging stories, many of which start life as an actual
occurrence. In the house of a certain learned pandit, the celebrated
cook Deviprasad was entertaining an old friend from Bangalore. After
rinsing their mouths with scented water, the two friends settled down
to a smoke and to talk about old times. 'You know,' said the cook's
friend, 'these merchants are great yarners. You never know whether to
believe anything they tell you.' 'That's true,' agreed the cook. 'And
you never know whether they're really trying to sell you something.'
'Well, I met quite an agreeable one on my way here as a matter of
fact. He told me an odd story which only made me realise what a
cunning old devil he was.' 'Go on!' urged the cook, 'what did he have
to say then?' The friend took a puff at his smoke while they both
eased themselves into a more comfortable position...


Extract from '''Indian Vegetarian Cookery''' by Jack Santa Maria published by Rider & Co (1973) ISBN 0091163919

==Tea Life, Tea Mind==


A disciple of Sen Rikyu once asked this question:

"What precisely are the most important things that must be understood and kept in mind at a tea gathering?"

Sen Rikyu answered: "Make a delicious bowl of tea; lay the charcoal so that it heats the water; arrange the flowers as they are in the field; in summer suggest coolness; in winter, warmth; do everything ahead of time; prepare for rain; and give those with whom you find yourself every consideration."

The disciple, somewhat dissatisfied with this answer because he could not find anything in it of such great importance that it should be deemed a secret of the practice, said, "That much I already know...."

Rikyu replied, "Then if you can host a tea gathering without deviating from any of the rules I have just stated, I will become your disciple."

-- Soshitsu Sen XV, Tea Master, Urasenke School in '''Tea Life, Tea Mind'''

==Cooking in My Childhood==

When I was a child in the 1960s, growing up in the over-crowded
hutongs, the maze of alleys and courtyards in the north-east of
Beijing, people would always greet their friends and neighbours with
the words 'Che fan le ma?' (Have you eaten?). If the answer was yes,
then they would immediately ask, 'Che de she ma?' (What did you eat?)
and expect a detailed, colourful description. From the beginning of
the Cultural Revolution in the summer of 1966, people were not free to
express their thoughts about so many things - books, poetry, music,
society, even love, anything that was not precisely in tune with the
Revolution. But with cooking, though ingredients were limited, people
were still free to discuss their ideas, to share thoughts and opinions
about food, to argue passionately as the Chinese love to do. Food and
nature were the two most frequent subjects of private conversation:
the colours of a bird and the pattern of its song, or the beauty of a
tree in blossom, the texture of a vegetable dish or the intricate
folds of a handmade dumpling, these were subjects that were not
officially controlled by anyone. People were free to let their words
and imagination take flight.

Music and food existed side by side in our courtyard, where the sounds
of musicians practising their instruments and singing were regularly
accompanied by the rhythmic chopping, dramatic sounds and irresistible
smells of Chinese home cooking. When my parents first moved to the
alley, they bought a wooden bed and a round wooden table, painted
yellow, which we used for eating, writing, chopping vegetables,
whatever we were doing: it was the centre of our family life.

Quotes from '''Music, Food and Love - A Memior''' by Guo Yue and Clare Farrow.

Hardcover, 256 pages, January 2006, published by Portrait ISBN 0749950781

==Zen Food==

It is imperative for the tenzo to involve himself personally
in both the selection and the preparation of ingredients.

The tenzo also inspects the rice as it is washed in order to
ensure the absence of sand or grit. This he carefully discards,
but not without being on constant guard for even one grain of
rice that might be mistakenly wasted. He at no time lets his
mind wander as he cleans the rice. The tenzo also concerns himself
with the 'six tastes' and the 'three virtues' (rokumi santoku).
The six tastes are bitter, sour, sweet, hot, salty and 'delicate'
(ewai), and the tenzo works to balance these effectively, while
also incorporating the three virtues of lightness and softness,
cleanliness and freshness, and precision and care. In so doing,
he expresses the spirit of shojin cookery. A balance of the six
tastes and the three virtues happens naturally when, in the
cleaning of the rice, the washing of the vegetables, the boiling
in the pot, and in all the other aspects of the cooking process,
the tenzo commits himself totally and directs his attention
to nothing else but the work at hand.

Quotes from '''Good Food from a Japanese Temple: Six Hundred Year Tradition of Simple, Elegant Vegetable Cooking''' by Soei Yoneda, Abbess of Sanko-in Temple.

Paperback, 244 pages, November 1982 published by Kodansha Europe, ISBN 0870115278.

Quoted in '''The Elements of Zen''' by David Scott and Tony Doubleday (1992) Element Inc. ISBN 1862040427 and ISBN 1852302356

==Time is the key==

In the case of Pombal, it was only a question of time - he had
extended the cooking time of his dishes, and lowered the speed
of "cuisson", explaining, "They are more imbued with my spirit,
than dishes which are rushed. Time is the key."

'''Caesar's Vast Ghost - Aspects of Provence''' by Lawrence Durrell (page 29)

==Weather Info==

*[http://weather.nearperfect.com/weather/ RSS feeds of World weather forecasts]
*[http://www.tiredbrain.com/wikinews/weatherchecker/ The WikiNews Weather Checker]
*[http://www.metcheck.com/ Metcheck weather]
*[http://www.flickr.com/photos/tags/weathermenu/ weathermenu tag @ Flickr.com]
*[http://weather.yahoo.com/forecast/UKXX0085.html London weather]
*RSS at <nowiki>feed://xml.weather.yahoo.com/forecastrss?p=UKXX0085</nowiki>

==The Weather and Menu at Flickr.com==

[http://www.flickr.com/photos/tags/weathermenu/ http://www.flickr.com/photos/tags/weathermenu/]

Main Page

2006-10-16T19:44:38Z

Gordo: /* The Cook's Story */

__NOTOC__
<gallery>
Image:quiche.jpg
Image:IMG_2767.JPG
Image:IMG_5504.JPG
Image:IMG_5499.JPG
</gallery>
This Wiki forms part of '''The Weather and Menu Association'''. The mission is '''to report today's menu and the weather in your locale.'''. There is a [http://www.flickr.com/photos/tags/weathermenu/ FLICKR tag] and please join the mailing list [http://weathermenu.info/mailman/listinfo/reports_weathermenu.info '''Reports''']

==WeatherBlogging==

* [http://www.scanz.net.nz/weathertalk/ Weathertalk]

==Foodblogging==

The [http://www.guardian.co.uk/food/story/0,,1793753,00.html Guardian Online] reports on '''foodblogging'''... is anybody (else) '''foodandweatherblogging'''?

Here are some samples!

*[http://chocolateandzucchini.com/ Chocolat & Zucchini.com]
*[http://www.chezpim.typepad.com/ chez pim]
*[http://www.homestead.com/andyhayler/ Andy Hayler]
*[http://ukcider.co.uk/wiki/ http://ukcider.co.uk/wiki/]

==The Cook's Story==

India is a land of stories and story-tellers. Very often the cook
is one such story-teller, having plenty of time in which to invent
stories and in which to perfect them. When cooks meet their friends
they not only discuss the culinary arts but may frequently while away
the time exchanging stories, many of which start life as an actual
occurrence. In the house of a certain learned pandit, the celebrated
cook Deviprasad was entertaining an old friend from Bangalore. After
rinsing their mouths with scented water, the two friends settled down
to a smoke and to talk about old times. 'You know,' said the cook's
friend, 'these merchants are great yarners. You never know whether to
believe anything they tell you.' 'That's true,' agreed the cook. 'And
you never know whether they're really trying to sell you something.'
'Well, I met quite an agreeable one on my way here as a matter of
fact. He told me an odd story which only made me realise what a
cunning old devil he was.' 'Go on!' urged the cook, 'what did he have
to say then?' The friend took a puff at his smoke while they both
eased themselves into a more comfortable position...


Extract from '''Indian Vegetarian Cookery''' by Jack Santa Maria published by Rider & Co (1973) ISBN 0091163919

==Tea Life, Tea Mind==


A disciple of Sen Rikyu once asked this question:

"What precisely are the most important things that must be understood and kept in mind at a tea gathering?"

Sen Rikyu answered: "Make a delicious bowl of tea; lay the charcoal so that it heats the water; arrange the flowers as they are in the field; in summer suggest coolness; in winter, warmth; do everything ahead of time; prepare for rain; and give those with whom you find yourself every consideration."

The disciple, somewhat dissatisfied with this answer because he could not find anything in it of such great importance that it should be deemed a secret of the practice, said, "That much I already know...."

Rikyu replied, "Then if you can host a tea gathering without deviating from any of the rules I have just stated, I will become your disciple."

-- Soshitsu Sen XV, Tea Master, Urasenke School in '''Tea Life, Tea Mind'''

==Cooking in My Childhood==

When I was a child in the 1960s, growing up in the over-crowded
hutongs, the maze of alleys and courtyards in the north-east of
Beijing, people would always greet their friends and neighbours with
the words 'Che fan le ma?' (Have you eaten?). If the answer was yes,
then they would immediately ask, 'Che de she ma?' (What did you eat?)
and expect a detailed, colourful description. From the beginning of
the Cultural Revolution in the summer of 1966, people were not free to
express their thoughts about so many things - books, poetry, music,
society, even love, anything that was not precisely in tune with the
Revolution. But with cooking, though ingredients were limited, people
were still free to discuss their ideas, to share thoughts and opinions
about food, to argue passionately as the Chinese love to do. Food and
nature were the two most frequent subjects of private conversation:
the colours of a bird and the pattern of its song, or the beauty of a
tree in blossom, the texture of a vegetable dish or the intricate
folds of a handmade dumpling, these were subjects that were not
officially controlled by anyone. People were free to let their words
and imagination take flight.

Music and food existed side by side in our courtyard, where the sounds
of musicians practising their instruments and singing were regularly
accompanied by the rhythmic chopping, dramatic sounds and irresistible
smells of Chinese home cooking. When my parents first moved to the
alley, they bought a wooden bed and a round wooden table, painted
yellow, which we used for eating, writing, chopping vegetables,
whatever we were doing: it was the centre of our family life.

Quotes from '''Music, Food and Love - A Memior''' by Guo Yue and Clare Farrow.

Hardcover, 256 pages, January 2006, published by Portrait ISBN 0749950781

==Zen Food==

It is imperative for the tenzo to involve himself personally
in both the selection and the preparation of ingredients.

The tenzo also inspects the rice as it is washed in order to
ensure the absence of sand or grit. This he carefully discards,
but not without being on constant guard for even one grain of
rice that might be mistakenly wasted. He at no time lets his
mind wander as he cleans the rice. The tenzo also concerns himself
with the 'six tastes' and the 'three virtues' (rokumi santoku).
The six tastes are bitter, sour, sweet, hot, salty and 'delicate'
(ewai), and the tenzo works to balance these effectively, while
also incorporating the three virtues of lightness and softness,
cleanliness and freshness, and precision and care. In so doing,
he expresses the spirit of shojin cookery. A balance of the six
tastes and the three virtues happens naturally when, in the
cleaning of the rice, the washing of the vegetables, the boiling
in the pot, and in all the other aspects of the cooking process,
the tenzo commits himself totally and directs his attention
to nothing else but the work at hand.

Quotes from '''Good Food from a Japanese Temple: Six Hundred Year Tradition of Simple, Elegant Vegetable Cooking''' by Soei Yoneda, Abbess of Sanko-in Temple.

Paperback, 244 pages, November 1982 published by Kodansha Europe, ISBN 0870115278.

Quoted in '''The Elements of Zen''' by David Scott and Tony Doubleday (1992) Element Inc. ISBN 1862040427 and ISBN 1852302356

==Time is the key==

In the case of Pombal, it was only a question of time - he had
extended the cooking time of his dishes, and lowered the speed
of "cuisson", explaining, "They are more imbued with my spirit,
than dishes which are rushed. Time is the key."

'''Caesar's Vast Ghost - Aspects of Provence''' by Lawrence Durrell (page 29)

==Weather Info==

*[http://weather.nearperfect.com/weather/ RSS feeds of World weather forecasts]
*[http://www.tiredbrain.com/wikinews/weatherchecker/ The WikiNews Weather Checker]
*[http://www.metcheck.com/ Metcheck weather]
*[http://www.flickr.com/photos/tags/weathermenu/ weathermenu tag @ Flickr.com]
*[http://weather.yahoo.com/forecast/UKXX0085.html London weather]
*RSS at <nowiki>feed://xml.weather.yahoo.com/forecastrss?p=UKXX0085</nowiki>

==The Weather and Menu at Flickr.com==