This year
Dallas Meat Packing plant investigated after drone images reveal pollution | sUAS News
The balance between the good and bad… expect laws forbidding simple citizens to use drones after a few annoying discoveries and court cases.A good news drone story for a change. Showing once again just how useful simple platforms can be for aquiring imagery. Every environmental department really ought to have one.
Men and pigs, united by a game. | AMUSEMENT.NET
2011
2010
Endless Simmer: Top 10 New Foods of 2010
This was the year New York restaurants became obsessed with poutine, Montreal's signature comfort food mash-up of french fries, cheese curds and gravy. No one did it better than Mile End, where savory bits of Montreal-style smoked meat brisket are added to a flawless concoction of fresh Maine curds, chicken-mushroom gravy, and perfectly crisp fries. NYC Tour De Poutine.
Koopa, It’s What’s For Supper « Jude Buffum
Whale meat increasingly back on menu for school lunches in Japan › Japan Today: Japan News and Discussion
Of about 29,600 public elementary and junior high schools nationwide offering lunches for students, 5,355 schools, or 18%, responded they had served whale meat in their lunches at least once in fiscal 2009 through March 2010, according to the survey conducted from June to August this year.
The Institute of Cetacean Research, which carries out the government’s whaling, provided whale meat to local municipalities for school lunches at one-third of the market price, which was 2,060 yen per kg in 2009.
The annual amount of meat supplied domestically peaked at around 220,000 tons in 1962, but plunged sharply to around 1,000 tons in the 1990s after an international moratorium on commercial whaling was introduced in the 1980s.
Searching and Navigating - How do I search a specific context? - FAQ on Delicious
2009
QING HUA DUMPLING - Quebec (including Montreal) - Chowhound
We know who you were. We might know who you are.By the time we were done, two more parties of two had come in, and both had ordered the "pork ribs", which the waitress explained was "really not ribs, but just various bones with some meat". Four people all making slurpy, yummy noises was enough to convince us to order that next time.
Coilhouse » Blog Archive » Hirotoshi Ito: The Meat Inside the Stones
What I love about these sculptures is the idea of a secret life.
2008
Wonton Recession? Shanghai Shanghai Blogs The Dish - City Weekend Guide
But, I’m guessing since food prices have shot through the roof [...] they have been cutting back on the quality of their, well, everything: the flour they are using in the skins—the skins are now thick and doughy rather than sleek and shiny; the pork they are grinding for the filling—the meat is not as tender or as xiang as it once was
Mais que vais-je manger au dîner la semaine prochaine au bureau ?
Pulling Out My Meat
Button Up Your Overcoat
The Blog From Another Dimension: Making Gyoza
how to make gyoza (sometimes spelled 'gyouza'), often called 'potstickers' in English. They are essentially a vegetable mix, with meat optional, encased in a small dough wrapping and steamed or fried before serving.
Gyoza : funini.com
Gyoza is kind of ravioli... meat and vegetables are filled in a skin, which is made from flour. After filling, you can fry it, boil it or steam it. Gyoza is not a traditional dish in Japan -- it was derived from China 50 years ago (during/after the WW2). Although many Japanese people think it is Chinese dishes, there are some differences now. The biggest difference between Chinese gyoza and Japanese one is the skin and the way to cook. A Chinese gyoza has thicker skin, and usually they boil it. In Japan, the skin is thinner and most popular way is steaming after/before frying the bottom.
2007
Flying Meat: Acorn
Acorn is a new image editor built with one goal in mind - simplicity. Fast, easy, and fluid, Acorn provides the options you'll need without any overhead.
Our Favorite Fonts of 2006 | Typographica
The "Other White Meat" Of Fuel







