HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » betsuni » Journal
Page: 1

betsuni

Profile Information

Member since: Sat Nov 30, 2013, 04:06 AM
Number of posts: 18,437

Journal Archives

Japan's Princess Mako's Boyfriend arrives from U.S. for wedding

Media calls Kei Komuro "boyfriend." not "fiancÚ." They were engaged a few years ago but the wedding was called off because his family wasn't good enough for the royal family (or more accurately, the assholes who control the royal family).

He went to New York to study law three years ago. The only way for them to be together was to do a Harry and Meghan escape to the U.S. and now they're doing it. I love this guy, he didn't give up.

He arrived from his flight wearing a suit without a tie and his hair in a ponytail. A huge f-you to the assholes.

http://www.japantoday.com/category/national/Princess-Mako's-boyfriend-arrives-from-U.S.-for-wedding

Anybody watch the Julie Delpy series "On the Verge"? I need help with plot.

I just watched the second episode but need help understanding the plot because some of it's in French and I don't live in the U.S. so the subtitles aren't in English and I'm confused.

Delpy's character makes Italian food for a dinner party. Her husband's upset because the French couple he's invited hate Italy or something. They warn other guests to pretend the food is Corsican, not Italian. In the end there's a big fight and the couple storms off. What was their deal with Italy? Can anyone explain?

PBS: Chef Tu David Phu's "Brief but Spectacular" take on the memory of food



His parents were Vietnamese immigrants, grew up in a food insecure community and household:

"When I think of family meals that my mom cooked at home, I think of a bare chicken carcass that she got from the butcher shop because it was free. Credit to a lot of our mothers in their efforts to innovate dishes, to create recipes, to nourish their family, to make things delicious, because that's what love is."

Phu tried concentrating on traditional Vietnamese food for his restaurant, but came back to his mother's food. That with all his training as a chef he couldn't cook better than his mother and other Vietnamese mothers who had spent their lives cooking.

Couple of years ago I read a book about a famous chef who used to have an exclusive expensive restaurant. His staff spent days in finicky preparation of complicated high tech innovations, but he said what stumped him, what he couldn't do no matter how he tried, was make a good tortilla. In Mexico he'd watch women make tortillas -- perfect every time.

Go to Page: 1