46 books
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6 voters
Culinary
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Within all of these species, of course, there still exist tremendous variations in taste, color and texture. Each season produces new tastes, much like a wine from, say, Burgundy does. For most of their natural history, salmon have been wild foods, so their taste, texture and color resist the homogeneity demanded by industrial food production. Every single wild salmon is different. This is part of the gastronomic beauty of the fish, even though it frustrates consumers with palates trained by cor
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In my mother's book, a vegetarian is somebody who is not concern with his or her diet and health. "Someone who prefer bush and grass, as if they is sheeps and cows, is somebody who don't have enough food to put in his mouth," she always say.
Only vegetarians eat dryfood regularly—and like to eat it, too. It is not considered normal for a person to cook food that doesn't have some amount o' meat or fish to go with it. Only someone who is starving, who don't have money to buy a fish head or a sin
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― Pig Tails 'n Breadfruit
― Pig Tails 'n Breadfruit
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