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GoodStyle
"Young writers often suppose that style is a garnish for the meat of
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Herbs & Spices
A New World spice from the Jamaican Myrtle tree with a sweet and savory flavor reminiscent of nutmeg, cinnamon, clove, and a hint of pepper. This spice is also known as Jamaica or Myrtle pepper. This spice works well in pickling spice mixtures and in marinades for fish, poultry and meat. It especially works well with ham, rice, puddings, cakes and pies.
From seeds extracted from a small fragrant, flowering tree grown in the Caribbean, Central and South America. This herb has a gentle flavor and is used most as a coloring agent. It is also known as achiote, bija, roucou or lipstick tree. This spice works well in a variety of dishes including legumes, grains, rice, seafood, meats, stews, chili sauces and spice mixtures.
An herb of the Mediterranean region, it has substantial culinary versatility. Its strong taste works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to flavor some desserts.
A flavoring that has been in use as far back as the Stone Age. With a tangy flavor similar to dill, it was once popular in English foods and is most used in Austria and Germany, where it is used in breads and pastries. It is also used as a seasoning in potatoes, cabbage, carrots, sausages and rich meats.
Native to Sri Lanka, it comes from the bark of a small evergreen tree. Cinnamon is fragrant with a slightly sweet taste and works well in sweets and also with meats, stews, vegetables and curries. In the United States, cinnamon is the same as cassia.
Of Southeast Asian origin, an unopened flower bud of an evergreen clove tree. It has a sweet, strongly aromatic flavor best used as an accent to baked goods, stews and soups and meats.
A popular herb in the carrot family, its flavor is reminiscent of an orange peel. It is commonly used as a companion to curry and to flavor meat and poultry.
Used in both a seed and leave (known as dill weed) form, it is known for it's distinct flavoring in the cuisines of Germany, Scandinavia and Central and Eastern Europe. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.
A blend of dried ground sassafras leaves and thyme. It is used as a thickener in and with soups, gumbo, meat, fish, stew and poultry.
Ground chilies, accented heavily with thyme and allspice. Used as a spicy flavoring to meats and vegetables.
The fruit of a small evergreen shrub, it is aromatic and spicy with the slight flavor of pine. It is mostly used a spice for meats--in marinades, on roasts and in sausage mixes.
From the cabbage family, mustard seeds come in a variety of flavors and colors. Mustards made from the brown and black seeds have the strongest flavor. White mustard which bears large, yellow seeds is most commonly used in American mustards. Yellow mustard is more spicy than white and is used to accent sauces, meats, stews and dressings. Colmans mustard is even spicier and is used for pickling and in sauces.
Peppercorns, from which pepper originates, are also available whole in a variety of colors and flavors. Green peppercorns are milder and fruitier than the berries used to ground white pepper. These corns, used ground and whole, are best used in seafood sauces, egg salads, and cream-based sauces served with meat and poultry. Pink peppercorns are harvested as an almost ripe berry, prior to drying. These corns have a slightly resinous flavor and are mostly used in the visual presentation of food. Tellicherry peppercorns are grown on the Malabar coast of India. They have a clean flavor with an aroma less pungent than black peppercorns. Peppercorns also come in a medley, which is a blend of black, white, green and pink peppercorns.
From a tree in the laurel family native to North America, it is primarily used is as a filé powder consisting of the dried ground leaves of the tree. It's most common use is as a thickening agent in Cajun or Creole gumbo. It is also used in and with soups, fish, shellfish, poultry, highly spiced meat and in savory dishes requiring a thickening agent.
Another Mediterranean spice in the mint family, it has a strong, slightly peppery flavor and is used to flavor legumes, meat, fish (especially trout), sausage, stuffing and tomato sauces.
Originating in Siberia, it is an essential flavoring in French food. It is rich and sweet with a faint anise-like flavor. It is an excellent seasoning for sauces, dressings, and with meat, poultry and fish.
A spice in the ginger family, it has a warm, mild aroma with a yellow/gold color. It is most often used in East Indian foods such as chutney and as an accent to legumes, vegetables and meats.
Mad Cowboy
[Mad Cowboy|http://www.amazon.com/exec/obidos/ASIN/0684854465/] : Plain Truth from the Cattle Rancher Who Won't Eat Meat
Deepavali
In South India people take an oil bath in the morning and wear new clothes. They partake of sweetmeats. They light fireworks which are regarded as the effigies of Narakasura who was killed on this day. They greet one another, asking, "Have you had your Ganges bath?" which actually refers to the oil bath that morning as it is regarded as purifying as a bath in the holy Ganges.
Gokulashtami
On the holy Krishna Janmashtami, the ladies in South India decorate their houses beautifully, ready to welcome the Lord. They prepare various sweetmeats and offer them to the Lord. Butter was Krishna’s favourite, and this is also offered. From the doorway to the inner meditation room of the house the floor is marked with a child’s footprints, using some flour mixed with water. This creates the feeling in them that the Lord’s own Feet have made the mark. They treat the day as one of very great rejoicing. There is recitation of the Bhagavatam, singing and praying everywhere.
Yama's four letters
When you have some sweet­meats, distribute them to the children of
Vairagya
[How to Get Vairagya|http://www.thedivinelifesociety.org/download/vairagya.htm] : ...A little ginger bread and some sweetmeats, a son and a young wife, some position and power and a little money in the bank to boot will fill his heart with joy and calm down his nerves. That is all he wants....
Carrot Pudding
1 1/2 cup soaked cashews, or baby coconut meat
Eberhard Arnold
[Eberhard's Last Struggle (Total Love)|http://www.bruderhof.com/articles/TotalLove.htm] : ...He said to me, "When you get home, ask each one, 'Why do you love Christ?'"...In 1917 I saw a horse collapse in the street: the driver was knocked aside by the crowd that instantly gathered around it, and people rushed to cut chunks of meat from the still-warm body to bring home to their families...
Yajna
"Jeevo Jeevasya Jeevanam" - Life is sustained by life only; all forms can only be preserved by absorbing other forms. Sacrifice permeates all religions, as it permeates the universe. This world is not for the non-sacrificer...
Meat
[Food] > Meat
[The Meatrix|http://www.themeatrix.com/] :-)
LifeWithoutPrinciple
AT A LYCEUM, not long since, I felt that the lecturer had chosen a theme too foreign to himself, and so failed to interest me as much as he might have done. He described things not in or near to his heart, but toward his extremities and superficies. There was, in this sense, no truly central or centralizing thought in the lecture. I would have had him deal with his privatest experience, as the poet does. The greatest compliment that was ever paid me was when one asked me what I thought, and attended to my answer. I am surprised, as well as delighted, when this happens, it is such a rare use he would make of me, as if he were acquainted with the tool. Commonly, if men want anything of me, it is only to know how many acres I make of their land- since I am a surveyor- or, at most, what trivial news I have burdened myself with. They never will go to law for my meat; they prefer the shell. A man once came a considerable distance to ask me to lecture on Slavery; but on conversing with him, I found that he and his clique expected seven eighths of the lecture to be theirs, and only one eighth mine; so I declined. I take it for granted, when I am invited to lecture anywhere- for I have had a little experience in that business- that there is a desire to hear what I think on some subject, though I may be the greatest fool in the country- and not that I should say pleasant things merely, or such as the audience will assent to; and I resolve, accordingly, that I will give them a strong dose of myself. They have sent for me, and engaged to pay for me, and I am determined that they shall have me, though I bore them beyond all precedent.
So is the English Parliament provincial. Mere country bumpkins, they betray themselves, when any more important question arises for them to settle, the Irish question, for instance- the English question why did I not say? Their natures are subdued to what they work in. Their "good breeding" respects only secondary objects. The finest manners in the world are awkwardness and fatuity when contrasted with a finer intelligence. They appear but as the fashions of past days- mere courtliness, knee-buckles and small-clothes, out of date. It is the vice, but not the excellence of manners, that they are continually being deserted by the character; they are cast-off-clothes or shells, claiming the respect which belonged to the living creature. You are presented with the shells instead of the meat, and it is no excuse generally, that, in the case of some fishes, the shells are of more worth than the meat. The man who thrusts his manners upon me does as if he were to insist on introducing me to his cabinet of curiosities, when I wished to see himself. It was not in this sense that the poet Decker called Christ "the first true gentleman that ever breathed." I repeat that in this sense the most splendid court in Christendom is provincial, having authority to consult about Transalpine interests only, and not the affairs of Rome. A praetor or proconsul would suffice to settle the questions which absorb the attention of the English Parliament and the American Congress.

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