"I have approximate answers and possible beliefs and different degrees of certainty about different things, but I'm not absolutely sure of anything..." (Richard Feynman)
This is Vincent's (my nephew) favorite, but also Matilde likes it a lot.
Get quails from the supermarket, They are not wild, but from intensive breedings, but they are still much more tasty than the rubber chicken you get as an alternative.
A good winter dish, when you get savoy cabbage everywhere for little money. Invest into the pancetta. I use the panceta from the producer Fanelli from Riofreddo in the north of Lazium.
This is a recipe from Sardegna!
Get a good meaty duck, not too fat. The cheap ducks (5 €/kg) from Piazza Vittorio are normally excellent for the recipe.
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At the end of this East Asia trip I have done a private deviation to Borneo. Yes, Borneo, a place, which I wanted to see for years now. I took the plane from Kuala Lumpur to Kota Kinabalu and then were picked up at the airport by the people from Nexus residences.
Wednesday, 28. I am meeting Mimos Management at their Headquarter in the Kuala Lumpur Science Park. <a class="zem_slink" href="https://www.mimos.my" title="MIMOS" rel="homepage">MIMOS</a> is an incredible place, great personalities from top management to the researchers, I met researchers not only from <a class="zem_slink" href="https://en.wikipedia.org/wiki/Malaysia" title="Malaysia" rel="wikipedia">Malaysia</a>, but also from Germany (partnership with DFKI) and Iran. I was told that years ago, MIMOS was changed dramatically to get rid of hierarchies and red tape.
Now I am for two days in Malaysia. Yesterday I had dinner at the Buffet Restaurant of my palace of the "Golden Horses", Brr. Nothing had any distinguishable taste. After nearly 10 days of China my taste buds had become sophisticated.
A the end of the week I asked myself: Is there anything in the Chinese cooking that was lacking to my nutrition habits and my taste desires?
Today I finished my visit to Hefei with a working lunch with Director Wang, Prof Qian, Dr. Wang Zhong and other colleagues from the future lab of the Chinese Agricultural Ontology Service. first row from left: Director Wang, Dr. Keizer, Prof. Qian second row from left: Dr.