This is the first time the U.S. has dropped out of the top 20 least-corrupt nations since 2011.
If “Bonnie and Clyde” had been made two years earlier, the movie would not have been approved by the M.P.A.A. Two years later, it would have been rated X. The film found a historical sweet spot.
The Science Author Clive Thompson Does Not Think Tech Is Ruining Your Mind
By NICK BILTON
Clive Thompson, a science and technology writer, argues that
technology is making us more intelligent and creating an ambient
awareness of the people around us.
“Today’s meal is made up of various ingredients, but to fill you up, you have to eat everything fully,” Fujii told the class of third-graders. “If you finish this whole lunch, it means you are taking in 21 ingredients.”
One challenge is hard to control: keeping 10,0000 Olympic athletes moving at a brisk clip as they savor their parade into the stadium. Says Mr. Boyle: 'they understandably want to take their time.'
倫敦奧運會開幕式也有一個不好控制的難題：如何在10萬名奧運會參賽運動員盡情享受進場的悠閑時﹐讓他們走快點。博伊爾說﹐他們希望慢慢走﹐這是可以理解的。
JAPANESE HOME COOKING: Pork Chops2011/09/14
The finished dish (Photo by Katsumi Oyama)
Using thick pork cutlets for "tonkatsu" and a frying pan, let's prepare a filling dish. As the name suggests, cuts of pork each containing a rib are normally used.
Restaurants serve the dish made with demi-glace brown sauce and wine, but ketchup and soy sauce will do quite well at home.
"Once you have mastered how to cook the meat, you can prepare a filling dish to accompany rice in no time," says cooking expert Masayo Waki. Even if you do not plan to eat the fat, removing it after cooking will make the dish more flavorful. Serves two.
INGREDIENTS
2 cuts (120 grams per cut) pork loin
Salt and pepper
Flour
2 tsp cooking oil
Sauce (2 Tbsp ketchup, 1 tsp soy sauce, 2 Tbsp water)
2 leaves of cabbage
METHOD
Leave pork at room temperature for about 15 minutes. Pat dry. Stick in tip of kitchen knife to cut the sinew in a few places.
Just before cooking, sprinkle cuts with salt and pepper. Dust entirely with flour, dust off excess. Shred cabbage into strips.
Add oil to frying pan and place over heat. Once it is hot, add the pork starting with the side to face up when served. Maintain high-medium heat and shake pan occasionally so oil runs under the cuts.
After cooking for about three minutes until golden, turn sides and cook in the same way. If the cuts start to warp, cut sinew with kitchen scissors. To heat fat around the meat properly, hold up the cuts with a pair of tongs and press on pan.
Absorb oil in pan with kitchen paper but leave about 1 Tbsp. Remove pan from heat, add ingredients for seasoning. Heat and turn cuts a few times so the sauce coats them.
Serve meat and cabbage on a plate.
From The Asahi Shimbun's Okazu Renshucho column
spot
https://dictionary.cambridge.org/dictionary/english/spot
pie chart,
pie 1 (p
)
(自)〈川・池などが〉満水になる；〈劇場などが〉（人で）満員になる((with ...))；満腹になる.
Restaurants serve the dish made with demi-glace brown sauce and wine, but ketchup and soy sauce will do quite well at home.
"Once you have mastered how to cook the meat, you can prepare a filling dish to accompany rice in no time," says cooking expert Masayo Waki. Even if you do not plan to eat the fat, removing it after cooking will make the dish more flavorful. Serves two.
INGREDIENTS
2 cuts (120 grams per cut) pork loin
Salt and pepper
Flour
2 tsp cooking oil
Sauce (2 Tbsp ketchup, 1 tsp soy sauce, 2 Tbsp water)
2 leaves of cabbage
METHOD
Leave pork at room temperature for about 15 minutes. Pat dry. Stick in tip of kitchen knife to cut the sinew in a few places.
Just before cooking, sprinkle cuts with salt and pepper. Dust entirely with flour, dust off excess. Shred cabbage into strips.
Add oil to frying pan and place over heat. Once it is hot, add the pork starting with the side to face up when served. Maintain high-medium heat and shake pan occasionally so oil runs under the cuts.
After cooking for about three minutes until golden, turn sides and cook in the same way. If the cuts start to warp, cut sinew with kitchen scissors. To heat fat around the meat properly, hold up the cuts with a pair of tongs and press on pan.
Absorb oil in pan with kitchen paper but leave about 1 Tbsp. Remove pan from heat, add ingredients for seasoning. Heat and turn cuts a few times so the sauce coats them.
Serve meat and cabbage on a plate.
From The Asahi Shimbun's Okazu Renshucho column
Australian mining companies, struggling amid a commodities slump, have found an unlikely money-spinner: beef.
The Sweet Spot
By BILL KELLER
Mitt Romney and President Obama will both need to remember that candidates don't live by the base alone.
spot
https://dictionary.cambridge.org/dictionary/english/spot
sweet spot
Pronunciation:
NOUN
informalpie chart,
pie 1 (p
)
n.
Idiom:
1.
A baked food composed of a pastry shell filled with fruit, meat,
cheese, or other ingredients, and usually covered with a pastry crust.
2. A layer cake having cream, custard, or jelly filling.
3. A whole that can be shared: "That would . . . enlarge the economic pie by making the most productive use of every investment dollar" (New York Times).
pie in the sky
An empty wish or promise: "To outlaw deficits . . . is pie in the sky" (Howard H. Baker, Jr.)
fill up
- fill up
filling
(fĭl'ĭng)
n.
- An act or instance of filling.
- Something used to fill a space, cavity, or container: a gold filling in a tooth.
- An edible mixture used to fill pastries, sandwiches, or cakes: a pie filling. See Regional Note at frosting.
- The horizontal threads that cross the warp in weaving; weft.
[名]
1 [U][C]充填(じゅうてん), 充満.
2 [C][U]（クッション・キルトなどの）中身, 詰め物；《歯学》充填材；（特にペーストリー・ケーキ・サンドイッチなどの）詰め物.
3 ((米))《繊維》緯(よこ)糸.
━━[形]〈食べ物が〉腹の張る, 食べごたえのある.He briefly studied electrical engineering but gave it up to become a filing clerk, a job he continued in the RAF when he was called up to do his national service.
filing clerk
n
(Business / Professions) an employee who maintains office files
Spotlight:
| A Slice of Pie |
Quote:
"Good apple pies are a considerable part of our domestic happiness." — Jane Austen
****
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.
The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States.[1]
Not to be confused with torte.
The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States.[1]
Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.[1]
Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.
Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyere.
However, hot savouries including pasties and pies are exempt. The U-turn would effectively maintain this situation where they are left to return to "ambient temperatures" on shelves in bakeries and supermarkets.
savory, ((英))-voury[sa・vor・y1, ((英))-vour・y]
- レベル：社会人必須
- 発音記号[séivəri]
[形]（-i・er, -i・est）
1 味のよい, 風味のある, 食欲をそそる；かおりのよい；〈食べ物・料理が〉（塩・こしょうなどで）ぴりっとする, 塩味のきいた；((英))〈料理が〉からい（⇔sweet）
a savory aroma
食欲をそそるにおい
食欲をそそるにおい
━━[名]（複 -ies）セイボリー：前菜やデザートとして出される（主に辛口の）食べ物.
sa・vor・i・ly
[副]
sa・vor・i・ness
[名]
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