Cat bistro noodle

Our cat eating yaki-soba noodles...



http://www.youtube.com/watch?v=utJ0Aif3Xi8&hl=en

Backpacking Information on Singapore

Population: 4.4 million (UN, 2005)
Capital: Singapore
Area: 660 sq km (255 sq miles)
Major languages: English, Malay, Mandarin, Tamil
Major religions: Taoism, Buddhism, Islam, Christianity
Life expectancy: 77 years (men), 80 years (women) (UN)
Monetary unit: 1 Singapore dollar = 100 cents

The Republic of Singapore sure has gone far from a sparsely populated fishing village without a trace, to an economic powerhouse of Asia- the fourth wealthiest in the world GDP in terms of per capita. Obviously, Keynesian principles are working and should be adapted. Singapore is a country of true and natural fusion as a pit stop for East-West trade, with contemporary culture of strong Malay, Chinese, Indian and British Influences. This is as close to East-meets-West one can get- a microcosm of Asia some say, but quite arguably. In the absence of traditional cultures, Singapore is basically a stage where world cultures are performed, and a buffet table where all world eats are splayed out. The novelty of this country is in its tight observance of cleanliness, order, and regulation. And while it is not exactly drug-or crime-free, as per Tony Bourdain's claims, what he might be getting at is that people strictly adhere to the laws and the constitution. Gum is just as equally revolting as drugs, for this is that country with the ban-a seriously sensible one. A lazy Friday, skimming through the news, but the news is lazier in this city state.

Seriously, nothing bad relatively happens here. The bulletin talks of more jobs in demand, world-renowned musicians to mentor young prodigies. Where else does that happen? Singapore is 100% urbanized, thus absolutely close to none natural resources, and yet it is squeaky clean. It has an economy that relies heavily on immigrant labour. The near-invisible dark side of Singapore reveals issues of servitude and slavery, horrible treatment of people, particularly labourers not their own such as maids, and classic racial discrimination based on skin lightness. But racial and culture variety and fusion is basically the "pride" they always talk of in the first place. That being said, behind this ultramodern and chic-city-state-facade, there are scores of exciting things in Singapore hidden to the traveller's eye that require personal experience and discovery.

GEOGRAPHY

Singapore (1 22 N, 103 48 E) is a wee little 704 km2 territory, one of the smallest by size in the world, is 5 times smaller than Rhode Island, but has increased landmass since being only 581.5 km2 back in1960, and will continue to get bigger by demand of industrialization and population to an estimated 100 km2 more in 20 years. The Singapore Strait is the small nation's lowest point, and, rid of most of its original terrain, the highest elevation is Bukit Timah, 166 metres-high. As aforementioned, Singapore consists mostly of low rolling lands that contain very minimal forest cover nature preserves (23%), most of which have been eliminated. As possibly the most globalized country in the world, industrial pollution is a major concern, limiting its only natural resource, freshwater and fish. Land reclamation projects also decrease their water resources, and just recently, haze from forest fires in Indonesia is causing some health problems with the normally sterile nation.

CLIMATE

Singapore is hot and humid with sweltering and steaming temperatures ranging from 22-34°C, the latter, in the hottest months of the year, May and June, with a tropical rainforest climate with no distinctive season onset or end. The climate, though, has generally two distinct monsoon seasons, the northeastern monsoon from October to March, and the southwestern monsoon from June through to September. The wettest months are November and December.

PEOPLE

Singapore, the second most densely populated in the world after Monaco, is modest set of islands home to almost 5 million people of diverse racial and cultural origins, almost 50% of which are foreigners. There are more or less 3 million Singaporean citizens or "residents", making it the 6th country with the highest percentage of foreigners as well. The Chinese are the most predominant population, locals and foreigners alike with 74.2% of the population, Malays, 13.4%, Indians 9.2%, and the remainder 3.2% are Arabs, Eurasians, and so on.

RELIGION

Singapore is kind of like a miniature Hong Kong, similarly without the religious identification. Nonetheless, Buddhism is the primary religion of the state owing to the large Chinese demographic, 42.5%, while Islam has a strong hold on a little less, 14.9%. Christianity is practiced by 14.6% of the population, Taoism, 8.5%, Hindu, 4%, and a tiny 0.7% are devout to some minor religions, while a solid 14.8% choose to remain strictly unaffiliated.

LANGUAGE

MANDARIN, is inarguably the official language due to the large Chinese enclave in the country with a demographic of 35%, while ENGLISH is just as well an official language. MALAY or Bahasa has 14.1% of speakers, and TAMIL has 3.2% of Indian descent. The majority that are the Chinese speak, besides Mandarin, other dialects that constitute 23.8% of the population.

ATTRACTION

The main attraction of the city state is the city itself-its shopping malls, parks, entertainment centers. This year alone 2010, the Integrated Resorts, which are two colossal casino complexes in Sentosa and Marina Bay in goals of increasing by 100% the 10 million of annual tourists visiting and possibly boom the population of the permanent residents. But if nature's your flavour, Bukit Timah Nature Reserve, probably the only primary rainforest reserve left, is a wonderful spectacle. The Singapore Botanic Gardens is a 67.3-hectare botanical garden that is home of the National Orchid Garden blossoming with over 3,000 orchid species. It is still the ethnic enclaves that give the country its flavour. Singapore also boasts of a collection of fauna, but in a zoo. The Singapore Zoo is the closest the traveller will get to the proboscis monkey or animals, in general, as well as the Night Safari and Jurong Bird Park. The zoo is a great place for kids, but better for people with time to kill.

Singapore is generally perceived as but a bizarre sterile community perhaps like those in futuristic movies. It is ultramodern that its advancement may take 20 years for New York to pull off. But 23% of forest and eco-parks is quite good. And regardless of water pollution and mammoth-scale wastes of a dense population in a small slab of land, Singapore deals with their environment with bravado. There are other non-touristy options to enjoy the nature and nurture of people of Singapore like visiting art expos at the Asian Civilisations Museum (free admission for kids 6 and younger) or learning a thing or two on history at the Bras Basah area east of Orchard Road or something physically challenging like trekking, cycling, and water sports at Sentosa's beaches or somewhere on the East Coast. Tail a local who will always be a delighted to give some unsolicited advice and time.

FOOD

Singapore is a country with a determined food culture- the only culture Singapore boasts to have that is central to their identity. The Singaporeans are a not merely foodies, but food addicts and are food specialists in their own right. Singapore is an ethnic triad, and this manifests nowhere else than on the table where the traveller is sure to enjoy the best of Malay, Indian, and Chinese specialties. And the Hawker Centres, like Maxwell Road Food Centre and Golden Mile Hawker Centre, are an institution and major aspect of the Singaporean food culture is where it all comes together-the cultural crossroads. Even from blocks away, the aroma of fresh, savoury and robust prawn soup base and stir fries would have the visitor's salivary glands and stomach acids on overdrive. This is perhaps one of the scant few places in the world where fast food is good for you, and where a too much of the good stuff, is good. We're talking a haven of dish specialists who perfected their signature dishes for generations, for decades. These are the hawker centres, very cheap and easy to find, and the perfect introduction to Singapore. Besides these cuisines, traces of Western traditions, Middle Eastern, and Thai gave the local cuisine more depth.

Singapore is the best place on earth for the chicken rice, the national dish that is very much notorious in these parts. Singapore also packs a mean fish and chips, prawn noodle soup hae mee, chilli crab, satay, and roti prata. There are also delicacies like the bone soup swimming in sauce of red dye 5. Ethnic specialties include char kuay teow, curries, tandoori, nasi goring, and nasi lemak, while cross-cultural fusion dishes like laksa and satay bee hon. Malay-Indonesian desserts dominate the sweet scene like the cool ice kacang and red rubies. At the same time, Western treats are also delighted by the Singaporeans like gelato. Simple reminder: Chinatown for Chinese delights, Kampong Glam for Malay pleasures, and Little Indian, obviously, for the ultimate Indian culinary indulgence.

American Sushi Variations

Sushi has become a popular dish in North America. Chefs are created new dishes specifically designed to suit the American palate. Many of the dishes such as the California roll while very popular in the US is practically nonexistent in the east.

The California roll was the original American sushi variation. It includes avocado, imitation crab, and cucumber. It is typically made uramaki, so that the rice is on the outside with the nori inside. Similar to the California roll is the Caterpillar roll which adds unagi. The Rainbow roll is a California roll topped with sashimi.

They Dynamite and Crunchy rolls are often confused depending upon location. The Dynamite roll consists of yellowtail, carrots, bean sprouts, chili, and a spicy mayonnaise. The Crunchy roll is a California roll that is deep fried and topped with a sweet eel or chili sauce.

The Spider roll uses real soft shell crab and has other fillings such as cucumber, avocado, sprouts, roe, and spicy mayonnaise.

Salmon is a popular sushi ingredient and has inspired many creations. The most common is the Philadelphia roll which has smoked salmon, cream cheese, and cucumber. The Salmon roll has grilled salmon, sweet sauce, and cucumber. Lastly, the Seattle roll contains smoked or raw salmon, cucumber, and avocado.

Other common ingredients in American rolls are scallops, spicy tuna, beef, teriyaki chicken, vegetables, okra and cheese. Sometimes brown or black rice is substituted for the traditional sushi rice.

Sushi rice is short-grained, white Japanese rice that is mixed with a dressing. The dressing contains rice vinegar, sugar, slat, and sometimes sake. It is served at room temperature. The rice consistency is very important. It must be sticky but not mushy or dry.

The seaweed wrapper used in sushi is called Nori. Nori is an algae that was originally cultivated in Japan's harbors. It is scraped from the docks and rolled into sheets dried in the sun. In Japan, the Nori may not be toasted. However, in the US it typically is. It is a commercial product and can be eaten as a snack by itself.

Raw fish must be of a higher quality than cooked fish. Sushi chefs are trained to recognized important aspects such as color, smell, and firmness that may not be discovered in commercial inspection.

A Memory of Kyoto

It's often that chance encounters, the unplanned events, linger, long after the excursions and the sights of a particular trip have faded. It was in 1998 when my wife and I visited central Japan, basing ourselves in Kyoto, having availed ourselves of cheap flights from Bandar Seri Begawan, courtesy of Royal Brunei. I can place the date exactly, because it was during the early group stages of the 1998 World Cup in France. I can remember vividly watching television in a bar and seeing David Beckham being sent off in the game against Argentina. And on the evening that the Japanese team was eliminated, beaten by Croatia, it seemed that the whole nation cried. And then they all got up for work the next day as if nothing had happened, all hubris presumably having been publicly and duly dispatched.

But of course it's the differences that the ephemeral traveller notices. We had done our research and were resolved to experience something quintessentially Japanese. An essential part of this was to stay in a traditional small hotel called a ryokan. We couldn't manage to arrange it right away, but did manage more than a week in the place we had earmarked, which was Ryokan Yuhara, right on the canal banks at the southern end of the Philosophers' Walk. We even managed a room at the front with a balcony, overlooking the water.

And so to some of those differences, so carefully noted and recorded. It started, and perhaps finished, with the shoes. Outside shoes were left in the foyer, each room having a designated pigeon hole in a large wooden rack, a space that holds your corridor shoes. So the rack is really a large status board for the hotel. Outside shoes in the rack means that you are in, whereas corridor shoes in the rack means you are out.

Corridor shoes are exactly what their name suggests. They are worn only in those communal areas where there's no water. In your room, you have your room shoes, which never go out. So if you go to the toilet, you change out of your room shoes to your corridor shoes, make your way to the loo and then change into your toilet shoes.

And then you confront the toilet seat, a remarkable computerised robot that can be programmed for individual preferences. It can be heated or cooled. It plays music. It wipes itself clean after use. It plays a recording of a toilet flush to hide the actual noise your own flush makes. It probably turns you upside down, sprays you with eau de cologne and announces, "Pleased to be of service," if you wish. No wonder you need special shoes.

And then there's the bath. This has to be booked. There are half hour slots and, having reserved your time, you don your dressing gown and await the knock on the door. The maitre d'hotel is there, waiting to frog-march you down to the bathroom where, of course, there's another pair of shoes. It's a house rule that occupants of a room bathe together, by the way. Think carefully before booking this place with your granddad. A conventional shower with soap and shampoo is followed by a ten minute soak in a deep tub, the hot water being merely replenished, not replaced, between slots, so everyone shares the same water. It's an amazing place.

But the most enduring memory of the whole trip arose from a completely unplanned event. Kyoto's temples were quite stunning, of course, and we tried to see as many as we could, so our itinerary sometimes required starting out quite early in the morning. It also meant that we could often wander through the beautiful gardens on the way and take our time. One morning in particular we had set out very early and walked some distance in the direction of a particular temple, Sanjusagendo, famous for its ranks of hundreds of Buddhas and boddisatvas, a veritable crowd of statues, each with no less than 44 arms. So it was still quite early when we sought out breakfast in an area of the city that was new to us. Many restaurants and cafes still had their shutters down, but, after quite a trek, we found one where the door was open.

Outside there was the customary large display board. These seemed to be a common feature of all Japanese eating establishments. They carry pictures of the dishes on offer so that they can be ordered by number, a far easier process than trying to list often complicated sets of ingredients. Imagine twenty different noodle dishes, all of which have vegetables and seafood. The numbering system works. My wife and I looked at the display, noted the illustrated breakfast and went inside. The pictorial menus were a complete godsend for us, of course, since we could not read a single character of kanji.

So we sat down. There was another menu card on the table. I took it to the bar, attracted the attention of the proprietor, who was bending down to restock a fridge, pointed to the relevant picture and indicated that we wanted two of them. We lived in Brunei at the time and were not too far from home, so we thought we were used to most things Asian. We were surprised when the owner replied in English, however, with an immensely polite, "Certainly, Sir, poach, scramble or fry, and with tea or coffee?" I ordered the coffee.

While we waited for the food to appear, we wandered around the room. We were the only customers and there were several interesting photos in frames on the wall. It was clearly a well known place. A framed letter signed by the all the Canadian members of Disney on Ice expressed appreciation for the food.

The food took a bit longer than expected, but it did eventually arrive. And it was excellent. A large and tastily-dressed salad of pickled cucumber and orange was topped with three poached eggs and croutons. We ate well.

And then we had a chat with the owner, who proudly showed us some more photos. He guessed we were British, which I think was not difficult, and explained how, in the 1960s, the Queen and Duke of Edinburgh had passed along the road outside as part of an official visit. And there was the photo, with the restaurant in the frame, as the royals processed.

We were in the café for almost and hour, eating and chatting. It never crossed our minds to wonder why we were the only customers. And then I thanked our host, said we would have to move on and asked for the bill. I was immediately surprised when he said there was nothing to pay. After being lost for words, I managed to ask him why our breakfast was free and he answered, very pleasantly, "It's because we are closed, Sir." He pointed to the display board we had scrutinised on the way in, the one with the picture menu. It quite clearly said CLOSED in large English letters right across it. Expecting kanji, we had not seen it. He had a good laugh and wished us a pleasant sty in Kyoto.

As a tourist, it's the differences you notice, but it's the human similarities, the universal human values that endure.

Skinny Noodles and Shirataki Noodles

Skinny Shirataki Noodles are said to be the best food for those who are on a diet. You must have heard claims that they contain absolutely zero fat, zero calories, zero cholesterol, and zero sodium. Is that really true? You must be thinking that it's too good to be true! Let us find out.

Although the shirataki has an identical resemblance to noodles, it isn't exactly that. In fact, this noodle-like product is made from the starch obtained by the stem of the Konjac. Konjac is a plant from the potato family found mainly in Japan. Shirataki means "a white waterfall" in Japanese language. It consists of almost only water and Glucomannan, which is a soluble dietary fiber. Since it does not consist of anything else, it does not contain any calories.

The dietary fiber or roughage is a very important part of our diet. However, it is of no nutritional value, as it cannot be digested by the body. It is useful in thickening the food during the process of digestion and for adding bulk to it while excretion. Occasional consumption of roughage in very large quantity helps the removal of toxic substances that might be accumulated in a person's digestive system. It is interesting to note that, in 1977, a Special Committee comprising US senators regarded the lack of roughage in dietary intake as a major cause for many diseases in the American population. These diseases include stones, heart strokes, cancer, obesity, and even diabetes.

Its basic composition is what makes skinny shirataki noodles ideal for those who are struggling with obesity, those following a diet plan, or even those who are having heart complications. These noodles are extremely low on carbohydrates. They are perfect and ideal for consumption by all age groups. They are a very popular substitute of pasta that can create complications for people with digestive issues. You can use these noodles with your regular pasta sauce and other ingredients.

The skinny shirataki noodles have been an inseparable part of the Japanese kitchen since thousands of years. Even in earlier times, it was known for its health benefits. In earlier times, the Japanese doctors suggested that they were an excellent agent for detoxification. The consumption of these noodles was believed to be helpful in cleansing the alimentary canal and every other organ associated with digestion. Modern science also compliments these ancient beliefs by confirming the skinny shirataki noodles to be an ideal diet for diabetic patients.

The skinny shirataki noodles are not only free from cholesterol, but also do not allow the existing sugar in our body to enter the blood stream. Not to mention that they also interfere with the Bile acids that are produced in our body, thereby destroying the excess cholesterol. It is now scientifically proven and clinically established that these noodles will help you stay skinny. Its use is imperatively recommended to people suffering from obesity. Reach out for a cooking book immediately and learn how you can make delicious and healthy vegetable soups and other dishes with these noodles.

Nami Tamaki- Koisuru Chikara

Single: Heroine Romaji: Aisuru kimi ni atte subete ga kagayaiteku Hoshi no nai ame no yoru mo Kimi wo omou kono toki kokoro wa tsuyoku naru Kinou made no watashi ja nai Koisuru power Asu he no power Kimi wo mikaketa no wa Onaji eki ni mukau Haru no kaerimichi (just I thinking of only you) SUROOMOOSHON mitai ni Yokogao ga yaki tsuite Wasurerare nakute ano hi kara Nani wo shitemo nani wo mite mo kimi wo sagashiteru yo Kono kimochi wo tsutaetai sugu ni mo Honto no kimi wo shitte Watashi wo shitte hoshii Egao mo namida no hi mo Wakari aeru yorokobi futari de kanjitakute Fushigi na yuuki waite kuru yo Koisuru power Asu he no power Hanashi kakeru riyuu wa Mitsu kara nakatta kedo Koe wo kaketa no （I'll take a chance） "Tomodachi ni nattekure masen ka?" Furueru mune no kotoba ni Henjikureta egao de It's OK Aisuru kimi ni atte subete ga kagayaiteku Hoshi no nai ame no yoru mo Kimi wo omou kono toki kokoro wa tsuyoku naru Kinou made no watashi ja nai Koisuru power Asu he no power Kimi ga soba ni ireba kitto koete yukeru Kurushimi fuan na toki mo Kimi wo omou kono toki kokoro wa tsuyoku naru Yume wo dakishimeru you ni Koisuru power Asu he no power Kirameku power Subete no power Translation: When I met the one I love, the nameless stars the night rain, everything just sparkled When I think of you my heart grows stronger and Im no longer who I was yesterday The power to love The power for a new day I saw you when we were at the same train station on the way back from spring (just I ...



http://www.youtube.com/watch?v=79GSPW9ULcU&hl=en

Five Interesting, International Pizzas

The pizza pie is perhaps the most well known Italian import in America (well, aside for Sophie Loren and the Lamborghini), but one may be surprised to learn that pizza can be found just about anywhere in the world.

From the Turkish Pide to the Asian Mizza, there are a literally a world of pizzas available that will tantalize the eyes as well as the palette.

Below are a few exotic pizza pies that will have you updating your passport for a taste of the decadent!

Turkish Pizza

While pide is also the name of Turkish bread is also the title of a scrumptious Turkish pizza. And just might one find on a Turkish Pide?

Depends on the baker, but traditionally, pide can showcase a variety of toppings, from lamb to ingredients like onions, green peppers and cheese. These ingredients are usually slathered on thin bread that is similar in size and flavor to Indian Nan. Spices like sumac and cumin give pide the tradition Middle Eastern flavor that separates this pizza from its Italian ancestor.

The chosen ingredients are spread upon the bread and placed into a fuel burning oven for roughly ten minutes. When it finally comes out, it is served to eager foodies who greatly enjoy partaking in anything different and flavorful.

Asian Pizza

Mizza, a rice crust Pizza that can be found in Taiwan. It's considered a more organic take on the pie. Replacing a dough crust with a thick rice patty, the pizza is topped with the kind of items one may find in an American pizzeria, i.e. mushrooms, green peppers, cheese, etc., etc.

Japan has an even more appealing and exotic take on pizza with shrimp and mayo. Utilizing tasty shrimp nuggets, this pizza combines Asian mayo and cheese in a specialty sauce alongside various Asian ingredients.

Fattening-probably, but then-what pizza isn't?

Mexican Pizza

Actually considered more Tex-Mex than Mexican in origin, a Mexican pizza blends Spanish cooking and ingredients with an Italian foundation.

Typically a Mexican pizza has a corn or flour tortilla base with cheese. Refried beans and salsa often times replaces the marinara sauce attributed to the common pizza. Many people who enjoy Mexican pizza like to add jalapenos or spiced beef to jazz things up.

Another version of the Mexican pizza, called pizzadillas, is essentially a quesadilla with tomato sauce on it.

Indian Pizza

Now, an Indian pizza is really an interesting creation because the variation of the types. Many use the paneer cheese as a base, although few will nod at Italy with mozzarella cheese. The sauces can be found in authentic Indian dishes making for a wonderful ethnic creation that will surely satisfy lovers of Indian cuisine.

For instance, you can obtain a pizza with Marsala, vindaloo or creamy yogurt based sauces. There are even curry sauces that give the spicy umph that Indian food can be famous for.

The wonder of pizza

Of course, you have your better known varieties of pizza, like brick oven, Chicago and New York style. For pizza connoisseurs who are used to these offerings, the above may sound a bit too zany for their tastes. Indeed, it can seem strange when we contemplate eating a pizza with things like shrimp, grapes, or curry on them, especially if we are used to marina based creations.

But the thing that makes pizza special is the fact that it can be expanded upon. The base of a pizza is dough and sauce, and from there it is anyone's guess as to where the pie could end up. This can take us all on fascinating culinary trip that would be well worth undertaking.

Sushi Buffets Anyone?

It was 25 years ago when I was first introduced to sushi, and it was love at first taste. I've been a sushi addict ever since. Back in 1981, I was in grade 11 living with my parents in Vancouver, Canada. That Christmas for the holidays, I went out to Irvine, California, to visit with my cousin and his wife, who were studying at UC-Irvine. I recall my cousin asking if I had ever tried sushi. I had no idea what on earth he was talking about. He explained that it was a Japanese delicacy, whereby raw fish was beautifully prepared usually on beds of rice, and presented by sushi chefs in what could best be described as a culinary art form. Having grown up in Vancouver, which was back then more of a colonial outpost than an international cosmopolitan center, I had never heard the term sushi. But I was keen to try. So for lunch, my cousin took me to a local Irvine sushi bar (whose name I no longer recall), and I've been a sushi fan ever since.

I recall it being a completely new experience, although one today that everyone accepts as common place. You walk into the sushi bar, and the sushi chefs behind the bar yell out Japanese words of welcome, and it seems like the person you're with is a regular and knows the chefs and the menu as old friends.

The sushi scene has much evolved in North America, and today, almost everyone has heard of sushi and tried it, and millions have become sushi addicts like me. Of course there are people who can't bring themselves to accepting the idea of eating raw fish, possibly out of fear of catching a disease from the un-cooked food. But this fear is unfounded, as millions of people consume sushi each year in North America, and the incidents of sushi-related food-poisoning are negligible.

Sushi has become wildly popular in metropolitan centers with diverse cultural interests, specially those with sizeable Asian communities, and those that are popular with Asian tourists. As such, Sushi restaurants are concentrated up and down the west coast of North America with sushi bars being easy to find on most street corners in Los Angeles, San Francisco, Las Vegas, and Vancouver. Over the past quarter century since its arrival in North America, the sushi dining experience has made a significant change in a number of key markets, which has broadened its appeal. The development of the all-you-can-eat sushi buffet has changed the way many people have come to know sushi.

Initially, the sushi dinning experience was only for the well-healed. The raw seafood ingredients that make up the basics of the sushi menu include tuna, salmon, shrimp, scallops, eel, mackerel, squid, shark-fin, abalone, and red snapper. It is imperative that the raw seafood be properly cleaned, stored and prepared, and in most markets (even on the west coast) these raw ingredients are costly when compared to other foods. Therefore, the cost of eating sushi has historically been expensive. Sushi bar eating is typically marketed in an a la carte fashion whereby the diner pays for each piece of sushi individually. Although a simple tuna roll chopped into three or four pieces might costs two or three dollars, a more extravagant serving such a piece of eel or shark-fin sushi can easily cost $4 to $6 or more, depending on the restaurant. It is easy to spend $100 for a nice sushi dinner for two at an a la carte sushi bar, and this is well out of reach for many diners.

The sushi dining business model changed over the past decade. Some clever restaurant operators saw a new opportunity to make the sushi dining experience more of a mass-market business opportunity, instead of a dining experience only for the rich. They devised a way to mass-produce sushi, purchasing ingredients in bulk, training and employing sushi chefs in high-volume sushi kitchens, where a team of 5 to 15 skilled sushi chefs work non-stop creating sushi dishes in large capacity settings, where such restaurants can typically serve several hundred diners per night. It was this business model that devised the rotating conveyer belt, where the sushi plates are placed on the belt and cycled through the restaurant so diners can hand-pick their desired sushi right off the belt at their table side. However, the key marketing concept borne from this model was the single price, all-you-can-eat sushi buffet concept, where the diner pays a flat price for all the sushi he or she can consume during a single seating, typically capped at two hours by most sushi buffet restaurants. Most major cities in North America will have an all-you-can-eat sushi buffet restaurant, although they are predominantly situated on the west coast.

Outside of Japan, without a doubt, the city of Vancouver, Canada, has more sushi restaurants than any other city. Part of the explanation might be the fact that Vancouver has the largest Asian immigrant population in North America, and it is a very popular tourist destination for tourists from all over Asia. Many of Vancouver's immigrants seek self-employment, and open restaurants, many of which cater to the sushi market which is ever-growing. The Vancouver suburb of Richmond has a population exceeding 100,000, and the vast majority of its residents are made up of Asian immigrants that came to Canada over the past two decades. Richmond probably has the greatest density of Asian restaurants to be found anywhere outside of Asia, with every strip mall and shopping center sporting several competing eating establishments. Of course sushi is an integral part of the Richmond restaurant business, and diners can find everything from $5 lunch stops, to $20 sushi buffet dinner mega-restaurants.

Vancouver's lower mainland (which has a population of some 2 million) is also the world's undisputed capital for all-you-can-eat sushi restaurants. Given Vancouver's fame for its abundance of fresh seafood due to its Pacific Ocean location, the city's sushi restaurants have become world famous for trying to outdo each other by offering superb quality all-you-can-eat sushi, at the best prices to be found anywhere on the planet. Quality sushi in Vancouver is priced at a fraction of what one would pay in Japan, and many Japanese tourists marvel at Vancouver's huge selection of quality sushi restaurants. Some say Vancouver's sushi offering meets and exceeds that found in Japan, certainly in terms of price! Very few people in Japan can afford to eat sushi other than for a special occasion. However, sushi is so affordable in Vancouver that residents and tourists alike can eat it on a regular basis, without breaking the bank! In the past decade, the price of eating sushi in Vancouver has tumbled, with sushi restaurants literally on every street corner, and the fierce competition has driven the cost of a quality all-you-can-eat sushi dinner down to the $CAD 15-20 range. An all-you-can-eat sushi dinner for two, with alcoholic drinks can easily be had for less than $CAD 50, which is half what one would pay at a North American a la carte sushi bar, and probably one quarter what one would pay for a comparable meal in Japan!

In the United States, the greatest density of all-you-can-eat sushi buffets is found not in Los Angeles, San Francisco, or Miami, but in Las Vegas of all places. Las Vegas is famous for taking what is famous elsewhere, and relocating it to Sin City and making it bigger and better. And sushi is no exception! Most of the major casino buffets offer sushi in one form or another on their daily menus. However, the city's best all-you-can-eat sushi is found at the biggest casino buffets including those at Mandalay Bay, Belagio, Paris, Aladdin, Rio and the Hilton. For non-casino buffets, try Todai, which is located in the Desert Passage Mall at Aladdin. Todai offers a superb all-you-can-eat sushi buffet, which like the casino buffets, also includes all-you-can-eat Alaska King Crab legs. As a bonus, Todai also offers many Japanese sushi delicacies not offered at the casinos, but is priced at approximately $30 US, whereas the casino buffets are slightly loss costly priced in the $20-$25 range. No matter how you slice it, or no matter how you pick it up with your chop sticks, sushi is considerably more expensive in Las Vegas than what you'd pay in Vancouver!

Of course other cities like Los Angeles, San Francisco, San Diego, Miami, and others have their fair share of all-you-can-eat sushi restaurants too. But probably the best sushi in the United States is found in Honolulu, Hawaii. The reason being that Hawaii is but several hours flying time away from Japan, and it is wildly popular as a tourist destination for many Japanese. Hawaii also has a sizeable Japanese immigrant community and has ready access to exotic and fresh seafood, all the necessary ingredients for a thriving sushi restaurant culture!

Dollar for dollar, there is no place in the world that can compete with Vancouver, Canada, for offering diners superb all-you-can-eat sushi, at bargain prices! So much so, one Vancouver entrepreneur has opened a website completely devoted to the North American all-you-can-eat sushi scene. The http://www.SushiBuffets.com website provides a forum where all-you-can-eat sushi fans can rate and provide their own reviews of local sushi buffets.

Happy sushi eating, and if you know of an excellent sushi buffet, be sure to tell everyone in the SushiBuffets.com forum!

Backpacking Information on Uzbekistan

UZBEKISTAN

Population: 26.9 million (UN, 2005)
Capital: Tashkent
Area: 447,400 sq km (172,700 sq miles)
Major language: Uzbek, Russian, Tajik
Major religion: Islam
Life expectancy: 63 years (men), 70 years (women)
Monetary unit: 1 Uzbek som = 100 tiyins

The Republic of Uzbekistan- a land hidden in shadows the world knows next to nothing about. This is certainly not your run of the mill travel destination. This is a landlocked nation strange to quite a many, and is the place for the traveller who possesses an insatiable curiosity for new experiences and, technically speaking, the unknown. Is it that country where the U.S. government sends people to disappear? But what ought to be known is Uzbekistan stood in the middle of the great Euro-Asian trade with the Silk Road, situated at its crossroads. Hence, the traveller will find that there is a little bit of everything here. In the history of this one of a kind nation, the Turks, Mongols, Russians, Persians, Indians, and Chinese have stamped their influences on the city facade, the faces, and on the dining tables. The place has quite a history that Uzbekistan has shared with us all as we sat during our history classes and lulled off to the mighty feats of one of the greatest warrior statesman the world has ever seen, Tamerlane The Great (Amir Tamur). However, it is yet to be made known if Borat Sagdiyev's animosity towards this noble country is one of jealousy, or of the society's repulsive treatment of women.

GEOGRAPHY & CLIMATE

Uzbekistan, with a total area of 447,400 km2, is one of only two double-landlocked nations that lies just north of Afghanistan on geographic coordinates 41 00 N, 64 00 E. The geographical features of the country is distant from most other Central Asian countries and takes more similarity of mountain, flat, and desert terrains to the south, Afghanistan. The perfectly irrigated grasslands of Amu Darya, Syr Darya, Zarafshon, and Fergana Valley in the east endures semi-arid climates while the mid-latitude region, a desert climate. The majestic mountains that surround the valleys are in the bordering Tajikistan and Kyrgyztan, the highest point elevated 4,301 metres, the Adelunga Toghi, and the lowest point, thus, is Sariqarnish Kuli at -12 metres. The country suffers lengthily extreme hot summers, and eventually soothes to the calm cool of winter.

PEOPLE & CULTURE

Uzbekistan, even with a history of so many invaders from east to west, north to south that has shaped the Uzbekistanis for 2000 years in terms of face food, paradoxically has a significant population of ethnics. In fact, of the population of 27,606,007 as of late 2009, about 80% are Uzbeks, while only 5.5% are Russians and 5% are Tajiks, whereas the remainder are Kazakhs, Karakalpaks, Tatars, and so on. UZBEK is the national language with a 74.3% demographic, while RUSSIAN is also widely spoken by 14.2%, which reflects the immense Russian influence in the country. ENGLISH is a flourishing language in the region commonly spoken by those in the tourism and hospitality industries.

As a Muslim nation, 88% are Muslims, mostly Sunnis, while the Eastern Orthodox who you'd mostly find at the vodka waterholes succeed at 9%. Christianity is firmly encouraged against by the government, hence the less than 1% demographic in the country. Apart from this, Uzbekistan is a man's world, as in you won't see many women out. To the femme traveller, the man-centric traditional society of the Uzbeks is not woman-friendly with traditions that equal women to a pack of meat always and ever responsible for work and chores. Worse, women are restrained to spend time in public for relaxation and leisure. Massage houses, hamam, are for men, to say the least.

ATTRACTION

The charms of old city and capital of Tashkent are unprecedented but with a government high in corruption, Tashkent possesses some of the beautiful and the ugly of architectures in the world. But, the three winning cities are Samarqand, Bukhara and Khiva- the great trading cities on the Silk Road. Uzbekistan tourism is roughly promoted and is nowhere near an economic cash register as its natural gas industry, so much better for the modern-day Columbus might that be said. While camel trekking in Lake Aidarkul, rafting in Syr Darya, skiing and simple bird watching seem like fun plans, still the traveller is bound to ask, what are they really good here? The answer: food.

Uzbek gastronomy is the biggest and the baddest adventure in the republic with clashes and marriages of international influences resulting to a palette of flavours that anyone from anywhere will appreciate from Chinese noodle soups, Persian kebabs or shashlik, rice pilaf, ravioli/dumplings or chuchvara, and so on brought by traders from Europe and Asia crossing the Uzbekistan cities to and back. Uzbek cuisine is fundamentally meat-centric, rarely any stand-alone vegetable dishes, and varies from hot and sizzling to raw and funky like raw brain and gizzards, that when offered, the traveller must be careful not to offend.

FOOD

Plov, the national dish is made of rice, carrots, onions, raisins, peas and mutton, versions varying essentially by region. Bread, like plov, is a staple and can be bought anywhere for no more than 400 Uzbek som. Regions hand down their own rendition of making breads or non, but Samarqand's clay-baked obi-non is the bread of champions. Uzbek confections is no myth ladies and gentlemen. They also love simple sugars in Uzbekistan and some the traveller may want to try are khorezm baklava, kholvaitar, and shakarli bodom-truly mouth-watering, simple recipes with a sophisticated taste. This insight is definitely unchartered territory to the outside world attributing to Uzbekistan's geographical trait of being doubly-landlocked, but endearing no less.

How to Cook Vegetable Yaki Soba

(Where will Doris sleep?) www.cookusinterruptus.com



http://www.youtube.com/watch?v=x7voGesDAro&hl=en

Japanese Fried Pork and Noodles Recipe

Preparation time: 30 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients for japanese fried pork:

1 tablespoon oil
150 g (5 oz) pork loin, thinly sliced
5 spring onions, cut into short lengths
1 carrot, cut into thin strips
200 g (6 1/2 oz.) Chinese cabbage, shredded
500 g (1lb) Hokkien noodles, gently pulled apart to separate
2 tablespoons shoshoyu
1 tablespoon Worcestershire sauce
1 tablespoon mirin
2 teaspoons caster sugar
1 cup (90 g/3 oz.) bean sprouts, scraggly ends removed
1 sheet toasted nori, shredded

Directions for japanese fried pork:

1. When you will want to try this recipe, just follow this small guidelines. First heat the oil in a large wok over medium heat. Then stir-fry the pork, the spring onion and the carrot for about 1-2 minutes or so, or until the pork begins to change colour.

2. Then add the cabbage, the shoshoyu, the mirin, the noodles, the Worcestershire sauce, the sugar and 2 tablespoons water. Cover them and cook for about 1 minute or so.

3. After that, add the bean sprouts and toss them well to coat the vegetables and the noodles in the sauce. It should be served immediately, sprinkled with the shredded nori.

Nutritional Value for Japanese fried pork:

Protein 25 g;
Fat 8 g;
Carbohydrate 93 g;
Dietary Fibre 5.5 g;
Cholesterol 40mg;
Energy 2300kJ (550cal)

Hints for Japanese fried pork:

1. Finely shred the Chinese cabbage with a large, sharp knife.
2. Use your fingers to remove the scraggly ends from the bean sprouts.
3. Stir-fry the pork, spring onion and carrot until the pork just changes colour.

Lobster Delivery

Lobster is considered an important food delicacy in and around the world. In some countries like Japan and Europe, it is very expensive. It can be attained at cheaper prices in some parts of North America.

Lobsters are a great choice for any party or corporate event and they are also perfect to send to your friends as a tasteful gift. Lobster delivery makes it easier for you to host gatherings for any type of occasion. It is also one of the best ways to purchase live lobsters. For lobster delivery, the only thing you have to do is to make the selection. You will be able to get shell-on or cooked lobster tails, lobster claws, lobster meat, steamers, clambakes, mussels, and more directly from the sea to your door. Fully illustrated cooking manual, cooking tips, and other information are also provided with these lobster packages.

For getting fresh lobsters, a number of options are available nowadays. In the United States, there are a fine number of lobster delivery companies providing the right attention for delivery of lobsters. These companies guarantee freshness and offer prompt delivery of lobsters at affordable rates. Another viable option is to deal with online suppliers. They deal directly with the fisheries to get fresh seafood quickly right from the boat to your doorstep. Online facility allows the shopper to order lobsters 24 hours a day. Many people choose this method because of the convenience factor.

Most of the lobster delivery companies offer overnight or next day delivery of lobsters. Delivery charges may vary widely based on the company, weight of the order, and the destination. Most companies provide lobster delivery on all working days except statutory holidays. Some companies offer Saturday delivery of lobsters for an extra charge. Discount prices and greater lobster delivery options are also provided by some of the companies.

In order to choose the right lobster delivery service, it is always better to compare the different companies. By comparing lobster delivery companies, the customer can receive competitive rates and excellent terms. Make sure your lobster delivery orders are placed well in advance during the holiday season.

FYI - Winter & Weather

Just some interesting points about the Winter season here in Japan. Nothing too exciting. I'll be sure to post something less ho-hum as soon as possible. Also, to the comments about tangerines and clementines, these are not the same as mikans. They are similar but different varieties. A mikan is a mikan, and nothing else. en.m.wikipedia.org



http://www.youtube.com/watch?v=8HpXJMH4hy0&hl=en

Yummy japanese food!

Having lunch at Design Festa in Harajuku, Tokyo. We didn't really know how to prepare these dishes, but I think we almost got it right. The first one is a Okonomiyaki and the last one Yaki soba! Eemmainjapan.com



http://www.youtube.com/watch?v=0TJqKfARXR4&hl=en

mp3 富士宮焼きそば

２台のｍｐ３が３台に



http://www.youtube.com/watch?v=N7P9xYfhco8&hl=en

Interesting Facts About Dessert Soup

Here in England, soups are a staple of the diet and subsequently available in many formats such as tinned, packaged, and even available as a warmer from the coffee vending machine. Elsewhere, in countries such as the Philippines and Japan, soups are popular cold, and often served as a dessert. I decided to explore this phenomenon further.

In China, 'tong sui' refers to an entire grouping of pudding desserts that contains sweet soups and custards. Egg tong sui is a classic example that is simple to make and combines water, egg, and sugar. The water is boiled and the sugar added, afterwards the egg is then dropped in but without any pre-mixing. A thicker tong sui is a black sesame soup that also involves boiling water until hot. Instead of egg, sesame seeds are crushed into flour and added. There are also a range of more unique and unlikely types of tong sui, which can include such ingredients as three lined box turtle and frog's fallopian tubes.

In Asia, the azuki bean is a popular ingredient for red bean soup dessert. Red bean soup varies from country to country and in China is most often consumed as a simple tong sui, with just the addition of sugar. In Japan, red bean soup is most often served warm as Shiruko, a porridge like dessert including sweetened azuki beans with Mochi (rice cake), chestnuts, or dumplings. In Korea, red bean soup differs again and is referred to as Patjuk. Here, the consumption of Patjuk is tied to the tradition an eaten specifically during holiday time. Again, Patjuk, is often eaten with a glutinous rice cake.

In the Philippines, Ginataan is arguably one of the most popular dessert soups. Served cold, it is made from coconut milk that is heated and extracted at different times in order to acquire a thick and thin milk. The thin milk is cooked with pieces of sweet potato, taro (a Filipino leaf vegetable), yam, plantain, jack fruit and tapioca; and the thick milk is added again prior to serving. Although often served hot or cold, Ginataan is also popular served frozen similar to ice cream.

However, dessert soups are not only popular in the east. Fruit soups are served in Scandinavian and Baltic areas and, again, available hot and cold with the accompaniment of dumplings. Ingredients for these tend to include raisins, prunes, blackberries, cherries, cream, spices and alcohol.

Japanese Food Recipes For Free

If you have found yourself liking traditional Japanese food and you are interested in making several dishes yourself, here are two of the most famous Japanese food recipes that you may enjoy.

Sushi - traditional dish which is usually composed of three basic ingredients: seafood, seaweed and rice. Famous varieties of this dish includes California Maki, Futo Maki and Ebi Maki. Their name indicates the type of seafood or ingredient used in the dish. "Futo" for example indicates that the main ingredient is egg.

To make Ebi (Shrimp) sushi you would need:

-­ Shrimp
-­ Sushi rice (Short - grained Japanese rice cooked with vinegar and sugar mixture)
-­ Wasabi
-­ Japanese Soy Sauce

Preparation:

1. Prepare the shrimp by skewering it from head to tail. This is done to prevent it from curling while cooking.
2. Boil water lightly seasoned with salt and drop the shrimp until it turns pink.
3. Once cooked de-vein shrimp and let it cool.
4. Form sushi rice into rectangular blocks which are approximately 1.5 to 2 inches long.
5. Spread a thin layer of wasabi on the underside of the cooked shrimp.
6. Put the shrimp on top of the shaped rice and serve with dipping sauce made of Japanese soy sauce.

Ramen - Japanese noodle soup dish.

For the Shiitake Japanese Ramen, you will need:

-­ One pack of noodles
-­ Cooked pork slices
-­ Scallions
-­ Shiitake Mushrooms
-­ Bamboo shoots
-­ Dried Kelp
-­ 1 egg
-­ 6 cups of water

Preparation:

1. Create the broth by combining the mushrooms and water in a cooking pot.
2. Heat the water and turn off the heat once it comes to a boil.
3. Let the mushroom soak within 30 minutes before taking them out with a strainer.
4. Cook the noodles per package directions and boil the egg until it gets well done.
5. Assemble the ramen by layering the ingredients. The noodles should go first, followed by the pork, sliced hard boiled egg and sliced mushrooms.
6. Finish the soup off by pouring in the broth.

Yaki soba

Okinawa style



http://www.youtube.com/watch?v=O-TsEeh672k&hl=en

AKEBONO KAZE

A promotional event at Akebono, a healthy Japanese foods shop, in Chalandri, Athens, caused a lust of eating desires. The path to prepare in a few minutes healthy and delicious food was presented by Kazuaki Shitamori, a Japanese food lover. His suggestions were accompanied by noble sake. Sushi was the final and lethal pleasure, that many attendants were eagerly waiting for.



http://www.youtube.com/watch?v=tyzZwrAph4U&hl=en

Christmas Okonomiyaki

Here's a short video of my friend cooking up some traditional Okonomiyaki (Hiroshima style) in our tiny town in Hiroshima-ken. Where are my traditional Mexican tamales I enjoyed in Chicago?



http://www.youtube.com/watch?v=PqaGyXvvZJA&hl=en

A Full Stomach on a Thin Wallet in Chicago

How do you get the best value deserving of applause from those pinched dollars? First off, it's important to note that food, like accommodation or attraction, is not only measured by the bulge in the pocket but by the value that it gets. Ultimately it is not how expensive or cheap it is but how satisfying it is to the palate. Chicago has one of the best off-the-beaten-path food services in the United States. In Chicago, food need not be expensive just to taste good and this is proven by several of the Chicagoan restaurants that go as low as $20 for a full serving for two.

One of the restaurants on top of the Chicago food trip list with great value for money is Café Aberico. The name alone will tell you that it has Spanish origins. It used to be merely a hole-in-the-wall setting that only had four tables but its mysticism grow through time and good reviews and now, the places can easily seat about 500 or so. The place serves authentic home cooked Spanish cuisines such as tapas, vegetarian Spanish omelettes, grilled octopus and brochettes. This can be quenched down with sangria. The place is ideal for casual, friendly parties. The place is fount at River North district.

Cemitas Puebla is another great place to include in that Chicago food trip. It has grown tremendously in popularity through time. Even the shabbiness of the place seems quite charming for even those who have a big budget. Cemitas Puebla specializes in Mexican cuisine and is owned by Mexican immigrants passing on their secret recipes from generation to generation. Same as Café Aberico, the place used to have a smaller area but has since expanded to accommodate their customers. Cemitas Puebla serves authentic Poblano food, a specialized cooking style found in an area in Mexico. It serves authentic Mexican food that lives up to its namesake Cemitas, a trademarked sandwich with sesame bread with avocado and a variety of different meat cutlets to choose from. It also serves Chalupas, Tacos and Mexican favorites, Burritos, Quesadillas and Tortas.

If you want some comfort food, then the South is the way to go. And Chicago hasn't lost its touch when it comes to Southern Cooking heritage. The Dixie Kitchen and Bait Shop found at Hyde Park is a casual dining restaurant reminiscent of the Deep South with rusty pails, car plates and aluminum cans. Those who like the rich oiled Southern cooking will love their jambalalayas, catfish fillets, gumbos and Johnny cakes.

Those who want to taste what a Chicago pizza is, go to Giordano's, which serves deep-dish pizzas round the clock. Other affordable and worthy restaurants include Pizzeria Uno, Pizzeria Due and Penny's Noodle Shop.

If you want to have an authentic Chicago food trip, Chicago cheap flights is a great surprise for budget travelers who want the adventure of tasting Chicago's legends. If you're in close proximity to Chicago, don't be afraid to reserve a ticket. Find cheap flights to Chicago online and research thoroughly. Sometimes flights to Gary Chicago International Airport or Milwaukee International Airport are cheaper in the long run rather than a direct trip in O'Hare.

Getting to and from Chicago is relatively easy. Just bring an open mind and an adventurous spirit and you'll be sure to come home with a full stomach which only an authentic Chicagoan restaurant can bring.

Accomodation at Fukuoka Hotels in Japan

Japan has been able to attract the visitors for various reasons. Hi-tech development, interesting history and superb attractions all combine together to temp anyone to visit Japan at least once. Fukuoka and Fukuoka hotels in Japan share the same reputation. Fukuoka is the biggest city in Kyushu and one of the most cosmopolitan places with thrilling nightlife and spectacular scenes. Popular for ramen-a noodle dish with whitish broth, Fukuoka and over 400 restaurants over there create an interesting scene when so many people at these restaurants make slurping sounds. The inhabitants of the city are very friendly. The city is full of nightlife amenities like clubs, bars and several other things. People in Fukuoka are hard drinkers and they love to spend a good time in these bars and clubs. Fukuoka hotels are also equipped with all such amenities for the visitors. Many a thin in the city will interest you immensely. Some of the most worth mentioning are:

Canal City Canal city is reputed as a city within city. This is a great shopping mall and entertainment complex which comprises of six buildings. The impressive central amphitheatre gives you the view of an artificial canal downward with a beautiful fountain symphony. Abundance of bars, boutiques, bistros are available in this grand mall. Two big hotels, 13 cinema screens and a playhouse also adorn this supreme property of Fukuoka.

Fukuoka Asian Art Museum Do try to stay in one of the Fukuoka hotels which are nearby Fukuoka Asian Art Museum. This is a fabulous museum to pay a visit. It features some of the finest contemporary Asian art in Japan. On the seventh floor, you will find a rotating exhibit. The free gallery features shows by artists in residence. Get in the atrium coffee shop and enjoy the skyline views of the city.

Munich Hotels - Find the Perfect Hotel Location

There are hundreds of Munich hotels to choose from and they are scattered all over the city centre, in the suburbs and near the airport. Here, we take a closer look at some of the most popular hotel locations in the city and what they have to offer.

Munich hotels in Altstadt

The 'Alstadt' is Munich's heartbeat - the very centre of the city and translates as 'Old Town'. It is bounded by the innermost ring road in the city known as the 'Altstadtring'. Parts of the old city walls also define the area and is most recognisable at Stachus where you can see the old city gates.

The Alstadt is the tourist hub of the city with many of the city's beautiful squares and shopping zones located here such as Karlsplatz and Marienplatz - two of the city's most famous squares. The Marienplatz Square is the city's focal point and is home to some top attractions like the Mariensaule Column, the New Town Hall, the Old Town Hall and the Fish Fountain.

There are lots of Munich hotels located in the Alstadt district, so book one of these if you want to be in the thick of all the action, with attractions, shops and nightlife just steps from your hotel door.

Munich hotels in Schwabing

If you're coming to Munich and nightlife is high on your travel itinerary, then you may consider booking a Munich hotel in the Schwabing district. It can be found north of the city centre and is renowned for its bohemian, artsy and laid-back atmosphere. Tourists and locals flock here to enjoy its wide variety of restaurants, cafes, bars and some of the most beautiful beer gardens (many situated in the park!). There's also a wide variety of disco bars and clubs to choose from and the area is also popular for concerts.

Englischer Garten is also located in this district. It's the city's public park and is about twice the size of New York's Central Park. It is definitely worth exploring it and a good way to do so is hire a bike.

There are a good variety of Munich hotels located in the Schwabing district

Munich hotels in Haidhausen

If you cross the River Isar and go east of the Old Town you'll enter the Haidhausen district. It's mainly a residential district but it's also the location of the legendary 'Kultfabrik' which is one of the best party districts in Europe! It used to be a large noodle factory but is now home to an incredible maze of 30-40 bars and clubs!

With so much nightlife to be enjoyed in this area, there's plenty of hotels for you to stay at.

Hotels near Messe Munich

Munich is a one of the top destinations in Europe for trade fairs. It has upto 40 major trade fairs a year attracting over 2 million visitors from all over the globe. It can be found approx 10 km east of the city centre just off the Autobahn 94. There are lots of Munich hotels just minutes from Messe Munich. Many are business friendly while many are family friendly and perfect if you want to be apart from the hustle and bustle of the city centre.

Munich hotels near Hauptbahnhof

The Hauptbahnof is Munich's main railway station and one of the largest train stations in all of Germany. It serves long distance trains from other European destinations like Prague and Budapest as well as destinations in Austria, Switzerland, Italy and France.

Regional trains arrive here from all over Germany and local traffic in the form of the U-Bahn and S-Bahn.

If you're arriving and departing from Munich by train then you may consider getting a hotel close to the Haupbahnof. There are Munich hotels literally across the street from the station while others can be found in the surrounding streets.

The good thing about staying here is that you're also within walking distance of the Old Town and Karlsplatz. The city's museum district to the north is also not far away by foot.

Munich Hotels near the Airport

Franz Josef Strauss International Airport lies 28km north east of the city centre and is the 2nd biggest airport in Germany. It is well connected to the city centre via the S-Bahn but there are also plenty of Munich hotels located here if you want to get a good nights rest before an early flight.

Now have you decided which part of the city you would like to stay in? Next is to decide your budget. There are hotels in Munich to suit every pocket from cheap hotels in Munich like 1 star hotels to plush 5 star hotels. You can book anything from a pet-friendly hotel to a spa hotel or a business hotel to a boutique hotel.

The price you pay will also depend on what time of the year you visit Munich. If you come during a trade fair you may find that hotel prices are significantly dearer while if you decide to come for the world-renowned Ocktoberfest you could be paying ridiculously high prices for your hotel room. To avoid this, you need to book your hotel room at least 3 months in advance.

Exciting International Grilled Vegetable Recipes

A lot of people fall into a cooking comfort zone and perhaps you are one of them. If you have four or five staple meals you like to rotate and you make the same side dishes to accompany them, perhaps your cooking style is a habit rather than an adventure.

There is nothing wrong with making the same set of recipes for your family if they enjoy them but sometimes it can be nice to try something different to surprise them. International grilled vegetable recipes are one way to try out an unusual flavor while giving your family the nutritious vegetables you love them to have.

If you usually boil or microwave your vegetables you will be really amazed when you taste grilled vegetables and discover how juicy and full of flavor they can be. Using international herbs, spices or sauces adds another dimension to the flavor when you grill vegetables.

How to Grill Vegetables for a Side Dish

There are different ways to make grilled vegetables. You can grill whole vegetables with or without a marinade or spice rub. You can enclose chopped vegetables in an aluminum foil packet with butter, garlic and herbs or you can make vegetable kabobs which are often very colorful.

Any of these cooking methods is great for making either side dishes or entrees and if you are feeding vegetarians you might like to make extra portions of grilled vegetables to serve them.

Recipe for Chilled Japanese Style Grilled Eggplant

Grilled vegetable recipes are usually served hot but in Japan they are often known as "yakinasu" and served chilled. Your vegetables take on all the great things about being grilled, such as the enhanced flavor and the attractive grill marks if they are sliced, but chilling the vegetables after cooking them makes them a refreshing side dish for a hot day.

You can serve this grilled eggplant recipe as a side dish with any kind of meal. You do not necessarily have to serve them with an Asian meal.

Since they are chilled, you can also make them in advance and keep them in the refrigerator to serve a few hours after grilling them. The following recipes makes two servings, so feel free to double it. It is a very simple recipe but really tasty.

You can get dried bonito flakes from an Asian grocery store. Japanese eggplants are actually from China originally. They are small and round, as opposed to the Indian eggplants which can weigh up to two pounds. Use the smaller ones in this recipe.

What you will need:

4 Japanese eggplants
2 tablespoons dried bonito flakes
2 teaspoons grated fresh ginger
Soy sauce, as needed

How to make it:

Preheat the grill to medium hot and grill the eggplants until they are soft and the skins are very charred. Let them cool in water and remove the skins. Dry them with paper towels and take off the stems. Chill them in the refrigerator and serve them with the grated ginger and bonito flakes on top. Add a few drops of soy sauce to taste and serve.

富士宮焼きそばのふく助

2年連続B級グルメグランプリ富士宮焼きそばの店です昭和のレトロな空気が漂う店内でゆったりとした時間をお楽しみください



http://www.youtube.com/watch?v=by6PkUCSQGw&hl=en

cooking duut yaki soba

yaki soba (sharsan goimontoi huurga) Japandaa bol Mongolyn tsuiwantai duitsehuits urgun delger hiigddeg, minii hiih durtai hooluudyn 1 bga yumaa. hiihed yg 15 minut l shaardagddag buguud amttai ene hoolyg zaawal hiij uzeerei gej helmeer bnaa....za tegeed amjilt husey saihan hoollooroi



http://www.youtube.com/watch?v=SVwGKt2rl-I&hl=en

Ricardo Villalobos - Resumier

Ricardo Villalobos - Resumier Minimal Techno



http://www.youtube.com/watch?v=QLRjqgJv4yQ&hl=en

Chiang Mai Deals - 10 Ways to Eat Cheaper in Thailand's Cultural Center

Known for rock-bottom eating expenses, most visitors to Thailand nevertheless overspend on food, but in Chiang Mai, deals are just around every corner. The more adventurous traveler who seeks a more authentic Thai experience or wants to make his/her travel money go even further can find cheaper, and often tastier, alternatives if they know what to look for. Many other long-term visitors are baffled when I tell them of my favorite venues, where I get a huge plate of yellow rice with fried chicken, a cup of fish soup, half of a sliced cucumber, and ice water for 50 baht (1.43 USD). And that is on one of the most Westernized islands in Thailand!

In Chiang Mai, it gets even better. There is no reason why you cannot eat a full meal for 30 baht (86 cents) in this town, but I have also managed to hunt down places where you can eat a full meal with ice water included for 10 baht (10 cents) or get noodle soup for 3 baht (9 cents)!

After living here for eight and a half months, I have come up with these ten tips:

1: Take a Hike--
Forgo the motorbike or tuk tuk your first day or two in a new location. Skip the taxis and walk. This slows you down and gives you a feel for the place like no motorized transport ever can. The cheap eateries are often barely noticeable, as they are often in people's homes, and signs which whizzed by on the bike are attention grabbers at a walking pace. Whoah--noodle soup for 20 baht! Know your surroundings, and you will know how to best take advantage of them.

2. Avoid the Tourist Traps--
This should go without saying, but most people are too tempted by the wide array of options in the main tourist junctions to bother venturing beyond the action. Even in chaotic Bangkok, all one has to do is walk one block either direction from Khao San Road to find delicious meals for around 30 baht and walk away full (free water or iced tea included). Did you come to Thailand to eat Thai food or hamburgers and pasta?

3. Don't Judge a Book by...
Yawn. That age old adage once again...If you have heard it once...Ahem. Anyhow, it rings true yet again. In Thailand, the extra dollar or two in pricier restaurants is usually a reflection of increased decor rather than increased quality. In fact, the vice versa is sometimes a better rule of thumb. When you pay more, you are paying for ambience. That's is great if this is what you want, but if you are looking for better food at lower prices, look for establishments with the bare necessities. Plastic furniture that doesn't match. An absence of music. An antique television set blaring Thai soap operas. Hokey thrown-together decor. Many of these places are just extensions of the Thai entrepreneur's home, and dining there will give you a much closer look at Thai culture.

4. You Just Can't Beat the Streets--
The entire world over you will find open-air street food, and it is usually the best value in any given area. This is particularly true in Southeast Asia. Sometimes you will find the usual collection of plastic furniture out front and full service, but often you will just get a small, disposable dish or be expected to eat out of a plastic bag. If it is close enough to finger food, I tell them to save the plastic and eat it out of my hands, but of course it depends on if I'm eating a piece of barbecued chicken or chicken curry.

5. Forage at the Food Markets--
Chiang Mai's cheapest venues offer an amazing culinary adventure, and the markets are a revelation to anyone who has never had the pleasure. Pick your way through the various stalls, sampling new dishes, or hit the collection of cheap roadside eateries which often accompany traditional markets. My favorite part about the markets is they stay open until the early hours of the morning, so if I am on my way back from the disco I can stop and fill up. I'll tell you what--it's a lot better than pulling through the late-night Burger King drive-throughs in America...The best Chiang Mai deals are found in the marketplaces.

6. Compare Prices--
Do not be shy about walking in to a restaurant, browsing the menu, and then leaving. Thais appreciate competition. If you feel guilty, simply smile and say, "Pop kan mai (see you again)." Do this on your walking tours to get a grasp of the local prices and to see what your options are.

7. Be Adventurous--
Try new things, even if they scare you. You might be surprised. Many foods which seem alien to Westerners will be cheap because tourists avoid them. Also, reconsider your notion of cleanliness. In your home country clean may mean pretty, but, to Thais, clean is simply clean. If a lot of people are eating there, you can rest assured the food is likely safe. Don't blame me if you get Bangkok belly--it is going to happen to you whether you follow my advice or not. Stomach problems in Thailand are an initiation every Westerner experiences, but it is far more often the result of bacteria or spices your body is not used to rather than sanitation issues. Don't worry. :-)

8. When in Rome...
Ah! Not another cliché...Go where the locals go! This is probably the most important, and most often overlooked, guideline to eating cheaply. Many of the local Thais are living on less 10,000 baht or less a month, and even those with more money naturally seek out the best food at the lowest prices. If I want to find a new place to eat with delicious and sanitary food, I just drive around and look for a small crowd of Thai people eating outside, but it is even better if you have a Thai friend from Chiang Mai to show you around.

9. Speak Thai--
In Thailand, there is almost always a Thai price and a "farang" price. No matter how long you stay, this will apply to you as well--you will never "become" Thai in any sense. However, open up to people and try to speak their language and you may often receive a discounted price or larger portions, especially if you're a regular customer. One time at the Chiang Mai Aquarium, I received a major discount off the stated entrance fee after attempting broken Thai. "Raakha thourai (how much)?" I repeated, thinking I had misunderstood. "Speak Thai--get Thai price," the young girl said with a smile.

10. Manipulate the Menu--
Do you really have to eat meat with EVERY dish? I opted for a pad thai with vegetable instead of with chicken one time, and it was topped with an omelette so big it covered the entire dish to compensate (not exactly vegetarian, afterall lol). It ended up being one of the best pad thais I've ever had. Do they offer special dishes served on rice for individuals (always a fantastic bargain)? Sometimes, there is no apparent price motive between different dishes, and the reasoning is a mystery. If you are on a budget, choose wisely. Let's face it-everything on the menu is delicious!

And one more, just for good measure...

11: Eat with the Thais--
Though you should never purposely take advantage of this, Thais are some of the most generous people in the world. Stumble upon a Thai party and you will be ushered into a chair to be force-fed Thai whiskey and delicious food, even if you have no reason to be there. Say you are full and you're plate will be repeatedly refilled. If this happens to you, DO NOT offer to pay. It would be an insult, although, if you accompany less well-off Thais to a restaurant you are expected to pay. One night, while waiting to catch the morning boat across the river to Laos, I crashed a Teacher's Cub karaoke party and ended up buddying up with the school director. We got wasted, sang "Stand by Me" for the crowd, and he invited me to come stay with his family for an extended period. If you really get in well with Thais you may have the pleasure to attend a delicious Thai home BBQ. Bring a bottle or two of beer. If you are settling in for the long-term, you may even end up throwing a few of these at your place. Not to worry--there are plenty of places to purchase heaps of cheap meat and vegetables.

In Chiang Mai, deals are not hard to come by, no matter what kind of bargain you are looking for. Even if you prefer fine dining, classy clubs, and luxury hotels, you will surely find a value that far exceeds the money you spend.

Chok dee khrab!

Santana - Put Your Lights On [TheWraith]

For the Xvid version please go to MusicInjection.net or BlockBurnaz.net



http://www.youtube.com/watch?v=q5a0OAtzrXE&hl=en

Beyond Sushi - 3 Delicious But Lesser Known Japan Food Items

If you're a lover of Japanese food, you're undoubtedly familiar with sushi, tempura, teriyaki, and other common Japanese food fare, but in this article I'd like to introduce you to three delicious Japan food items that you might not yet have heard of. All of these foods are both common and popular in Japan (not to mention delicious!), but have not yet found their way to the masses overseas in the same way that sushi has. Trust me, though, it's just a matter of time before they do!

1. Okonomiyaki

Okonomiyaki Japanese pancake is a popular food item in Japan at restaurants, festivals and home parties. Translated literally as "cook what/as you like," okonomiyaki is especially fun to eat at restaurants and home parties, where participants gather around a flat grill, mix up the ingredients, and have fun cooking the pancakes themselves.

The okonomiyaki pancake batter consists of flower, eggs, water, grated yam, and cabbage. Fillings include pork, assorted seafood, vegetables, kimchi, cheese, mochi, and yakisoba. Toppings and seasonings include nori seafood flakes, katsuobushi (fish flakes), pickled ginger, mayonnaise, and a Worcestershire-like sauce.

2. Takoyaki

Japanese Takoyaki is a snack of grilled octopus balls consisting of a pancake-like batter and a little piece of octopus as a filling. The dumpling batter is poured into a special pan molded into rows of little semi-circles and grilled for a few minutes on one side. Then the balls are flipped over with a toothpick or chopsticks and grilled on the other side until golden brown.

The takoyaki are then served up, usually in portions of 8 or so, in a plastic or paper container and topped with a sweet soy-based sauce and ingredients like green onion, pickled ginger, green onion, mayonnaise, and katsuobushi (dried fish shavings).

3. Onigiri Rice Balls

Onigiri rice balls are a favorite picnic and snack food in Japan. Onigiri is a popular carry out food item in Japanese convenience stores, and is a common item found in bento boxed lunches. Simple to make and delicious to eat, onigiri is a staple food item in Japan.

Popular onigiri fillings include tuna salad, salmon flakes, seafood salad, konbu (a type of sea vegatable), umeboshi (a sour bright-red pickled Japanese plum), and shrimp tempura.

If you're planning to travel to Japan, make sure to keep an eye out for these delicious Japan food items and give them a try!