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Crashing Cathedrals: Edmund White by the Book
“With The Joy of Gay Sex, you could put the book into practice in the real world. Edmund himself boasted of experimenting with every position he wrote about in the guide.”
Edmund White
The Giza Power Plant: Technologies of Ancient Egypt
“Energy is the basis of creating electricity that we can utilize, so how can we harness the power of an earthquake? Obviously, today, if that much energy were being drawn from the Earth through the Great Pyramid, tourists would not be parading through it every day. In order for the system to work, the pyramid would need to be mechanically coupled with the Earth and vibrating in sympathy with it. To do this, the system would need to be "primed"—we would need to initiate oscillation of the pyramid before we could tap into the Earth's oscillations. After the initial priming pulse, though, the pyramid would be coupled with the Earth and could draw off its energy. In effect, the Great Pyramid would feed into the Earth a little energy and receive an enormous amount out of it in return.
How do we cause a mass of stone that weighs 5,273,834 tons to oscillate? It would seem an impossible task. Yet there was a man in recent history who claimed he could do just that! Nikola Tesla, a physicist and inventor with more than six hundred patents to his credit—one of them being the AC generator—created a device he called an "earthquake machine." By applying vibration at the resonant frequency of a building, he claimed he could shake the building apart. In fact, it is reported that he had to turn his machine off before the building he was testing it in came down around him.
[...]
The New York World-Telegram reported Tesla's comments from a news briefing at the hotel New Yorker on July 11, 1935: 'I was experimenting with vibrations. I had one of my machines going and I wanted to see if I could get it in tune with the vibration of the building. I put it up notch after notch. There was a peculiar cracking sound. I asked my assistants where did the sound come from. They did not know. I put the machine up a few more notches. There was a louder cracking sound. I knew I was approaching the vibration of the steel building. I pushed the machine a little higher. Suddenly, all the heavy machinery in the place was flying around. I grabbed a hammer and broke the machine. The building would have been about our ears in another few minutes. Outside in the street there was pandemonium. The police and ambulances arrived. I told my assistants to say nothing. We told the police it must have been an earthquake. That's all they ever knew about it.”
Energy
Vibrations
Engineering
Pyramids
Nikola Tesla
Megalithic Monuments
Free Energy
Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
“Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head.
But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.)
"He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian
terreno
, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen.
We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.”
Nature
Garden
Earthy
Plants
Vegetables
Synergy
Vegetation
Sardinia
Dylan the Bad Boy Reindeer & His Virtuous Mate
“Now that we know Dylan's gonna live,” Evan speaks up, “I think we should leave these two alone.”
He and Cole help me stand, though there's nothing wrong with my legs.
“Yeah, so they can practice experimenting on that connection thing I mentioned earlier,” Barry says with a chuckle.
“The man's hurt,” Evan says.
“What's your point?” Willy asks. “His side is hurt, not his co-”
“Willy,” Randy cuts him off.
“Pfft! Like they don't know what I'm talking about.”
Humor
Elves
Christmas
Reindeer
Digital Maturity: Take a Journey of a Thousand Miles from Functioning to Delight
“Organizations are moving from doing digital via experimenting some digital technologies to going digital via expanding to all dimensions for leading the holistic digital transformation.”
Digitalization
Digital Master
Digital Maturity: Take a Journey of a Thousand Miles from Functioning to Delight
“Organizations are moving from doing digital by experimenting some digital technologies to going digital via expanding to all dimensions for leading the holistic digital transformation.”
Digitalization
Digital Master
Digital Maturity: Take a Journey of a Thousand Miles from Functioning to Delight
“The digital transformation won’t happen overnight, the organizational structure optimization takes planning, experimenting, and scaling up.”
Digitalization
Organizational Structure
Stones for Bread
“Sourdough isn't only for bread. Any grain-based baked good- from crackers to waffles, from muffins to pasta, can be made with a wild yeast starter. Why would the home baker want to incorporate sourdough into their regular baking? First, it's an excellent way to use the starter you remove during feedings. Instead of throwing the excess in the trash, add it to your pancake batter or chocolate chip cookies. Second, a sourdough starter is an ecosystem of wild yeasts and beneficial bacteria that work together to add B-vitamins to grains, to break down gluten for better digestion, and to neutralize phytic acid and enzyme inhibitors. In other words, it's good for you. And finally, because sourdough eventually becomes a way of life. Experimenting with different ways of using it is one of the most satisfying aspects of using wild yeast in your kitchen.”
Healthy
Notes
Sourdough
Starters
Grains
Breadmaking
Baked Goods
Good For You
Liesl Mcnamara
Someone to Watch Over Me
“How strange," she said, "not to recognize one's own face."
"You have no cause for complaint," Grant said huskily. Even bruised and pale and ravaged, her face was incomparable.
"Do you think so?" She stared into the looking glass without a trace of self-satisfactionshe had displayed at the ball. *That* Vivien had had no doubt of her many attractions. This woman was far less confident.
"Everyone thinks so. You're known as one of the great beauties of London."
"I don't see why." Catching his skeptical expression, she added, "Truly, I'm not fishing for compliments, it's just... seems a very ordinary face." She produced a comical, clownish expression, like a child experimenting with her reflection. A shaken laugh escaped her. "It doesn't seem to belong to me.”
Victoria Duvall
Frostblood
“Did Brother Thistle train you in the most effective methods of communicating with me?"
His head lifted and his lips curved. “He may have given me some advice.”
“And you took it?” My brows rose.
“I’m experimenting with it. If it doesn’t work, I’ll go back to my tried and true method.”
“By which you mean threats and orders.”
His smile widened.”
Ruby
Arcus
“Mr. Deacon, on the other hand, was in favour of abolishing, or ignoring, the existing world entirely, with a view to experimenting with one of an entirely different order. He was a student of Esperanto (or, possibly, one of the lesser-known artificial languages), intermittently vegetarian, and an advocate of decimal coinage.”
Vegetarianism
Esperanto
Experimenting With Life
Mr Deacon
When Harry Met Molly
“You’ll wear loads of face powder and rouge.”
“They’ll itch.” She knew from experimenting with Cousin Augusta’s.
“And you must use a false name.”
“I’ll forget it. I know it.”
He sighed. “You can’t afford to forget it.”
“Then it must be Delilah,” she said. “It’s the only name I’ll be able to remember.”
“Why Delilah?”
“I don’t know. But I already know I won’t forget it.”
Humor
Alias
“Find your child's mind and let it roam free as much as possible. The details will sort themselves out in the waking sums of coordinates. Do less planning, less figuring and do more exploring and more experimenting. Make more errors! If you fail, fail spectacularly!”
Mercy
Computers
Research
Ai
Quantum
Pataphysics
Kiphi
Ricoroho
Tec
Think Like a Horse: Lessons in Life, Leadership, and Empathy from an Unconventional Cowboy
“Feel is a combination of sensitivity, intuition, and empathy. It's one of the most important things to learn when working with horses or with people. (...) feel can't really be taught; it can only be learned. You have to develop it through tuning in, observing, paying attention, experimenting, listening, and trying to put yourself inside the experience of another.”
Empathy
Feel
Sensitivity
Intuition
Leadership Skills
Blackmail and Bibingka
“My aunt said a quick grace, then everyone helped themselves to the myriad dishes on the table: chicken afritada, bangus a la pobre, adobong pusit, beef nilaga, lumpiang togue, kang-kong in oyster sauce, and a vegan dish she was experimenting with, as well as mounds of steamed white rice.”
Dinner
Seafood
Meats
Filipino Cuisine
My Fine Fellow
“
He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain.
Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.
”
Accomplishments
Rice
Cooking Skill
Progressive Education
Cultural Cuisine
Sadie on a Plate
“But my own style, I'd say, is more homestyle, with Jewish influences? Not kosher cooking; that's a different thing. I'm inspired by traditional Jewish cuisine."
Paper rustled on the other end. "Right, the matzah ball ramen you cooked in your video looked fantastic. We were all drooling in the room!"
I perked up. Forgot that I was naked. Forgot that lately I was a walking disaster. "That's one of my go-tos and will definitely be on my future menu. I've been experimenting lately with putting a spin on kugels..."
As I chattered on, I could practically see my grandma shaking her head at me. Grandma Ruth had cooked up a storm for every Passover, Yom Kippur, and Chanukah, piling her table till it groaned with challah rolls, beef brisket in a ketchup-based sauce, and tomato and cucumber salad so fresh and herby and acidic it could make you feel like summer in the middle of winter.”
Inspirational
Grandma
Cuisine
Personal Style
Fusion
Jewish Food
Simmer Down
“Mom, I think you've done enough experimenting. All of these batches have been delicious."
I dip the other, unbitten end into a small dish of sweet chili sauce.
"You never know what people will want," she says. "Some like it with pork, some like it with chicken, some like it with shrimp."
Our post-work evening has been spent testing out different batches of
lumpia
for the upcoming Maui Food Festival. Ever since I told her we'd be competing to keep our spot on Makena Road, she's been in a food-prepping frenzy. Every night after work for the past week she's spent hours testing out new dishes, tweaking ingredients to get the flavors just right. Yesterday it was adjusting the level of fish sauce in the
pansit
, then attempting to perfect the ratio of rice noodle to meat and vegetables.”
Preferences
Mother Daughter Relationship
Food Preparation
Family Business
Spring Rolls
Filipino Cuisine
The Atrocity Exhibition
“The relationship between the famous and the public who sustain them is governed by a striking paradox. Infinitely remote, the great stars of politics, film and entertainment move across an electric terrain of limousines, bodyguards and private helicopters. At the same time, the zoom lens and the interview camera bring them so near to us that we know their faces and their smallest gestures more intimately than those of our friends. Somewhere in this paradoxical space our imaginations are free to range, and we find ourselves experimenting like impresarios with all the possibilities that these magnified figures seem to offer us. How did Garbo brush her teeth, shave her armpits, probe a worry-line? The most intimate details of their lives seem to lie beyond an already open bathroom door that our imaginations can easily push aside. Caught in the glare of our relentless fascination, they can do nothing to stop us exploring every blocked pore and hesitant glance, imagining ourselves their lovers and confidantes. In our minds we can assign them any roles we choose, submit them to any passion or humiliation. And as they age, we can remodel their features to sustain our deathless dream of them.
In a TV interview a few years ago, the wife of a famous Beverly Hills plastic surgeon revealed that throughout their marriage her husband had continually re-styled her face and body, pointing a breast here, tucking in a nostril there. She seemed supremely confident of her attractions. But as she said: ‘He will never leave me, because he can always change me.’
Something of the same anatomizing fascination can be seen in the present pieces, which also show, I hope, the reductive drive of the scientific text as it moves on its collision course with the most obsessive pornography. What seems so strange is that these neutral accounts of operating procedures taken from a textbook of plastic surgery can be radically transformed by the simple substitution of the anonymous ‘patient’ with the name of a public figure, as if the literature and conduct of science constitute a vast dormant pornography waiting to be woken by the magic of fame.”
Celebrities
Antiviral
Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
“Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice.
Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake.
Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.”
Seasonal
Brooklyn
Flavors
Bakery
Apple Pie
Crust
Local Food
Bakeshop
The Chocolatier
“Celina loved experimenting with new flavors and expanding Stella di Cioccolato. She'd created a spicy chocolate truffle with mild chili peppers and white truffles made from cocoa butter and lemon. But the secret of the
gran blanco
- the rare white beans- would remain a secret of the Andean people until they wished to share it with the world again.”
White
Experimenting
Chocolates
Flavors
Beans
Secret Ingredient
Cacao
Cioccolato
The Chocolatier
“Scents of raspberry and apricot teased her nose. With a deft hand, she nestled each silky delicacy with care into a cardboard box.
Celina had grown up with the aroma of chocolate wafting through her home. As a young woman, her mother had studied at a chocolaterie in Paris before the war, and she had taught Celina how to make handcrafted praliné or truffles, the molded or rounded chocolates filled with delectable centers, such as caramelized nut paste of
noisettes
or
amandes
. For her, Celina often chose apricot, cherry, salted caramel, cream liqueurs- or any other filling that might catch her fancy. Lately, she had been experimenting with the delicate flavor of green tea she'd found in San Francisco's Chinatown.”
Mother
Fruits
Experimenting
Chocolates
Fillings
Recipe for Disaster
“I fill Grant in on my boring day of bids, the embarrassment of the staff meeting where Murph called me out for signing off on the Rick Bayless restaurant bathrooms without noticing that we installed the women's room door on the men's bathroom. "Apparently our little Anneke can pee in a urinal with no problem, so it didn't occur to her that the other ladies might not have such great aim." This was received with a roomful of laughter, and Liam jumped right in. "Well, she does have bigger balls than you, Murph." It took five minutes before everyone stopped laughing and poking fun, and I sat there smiling and chuckling as if it didn't matter. And then I said that my balls were perfectly delicate and ladylike, but my dick was definitely bigger than Murph's, and the room went totally silent in that way where you can almost hear the needle scratching violently across the record, and he glared at me and curtly told me to get the hell over there and fix it and apologize to Rick for the error. Lucky for me, Rick Bayless is a very kind gent, and pals with Grant, so we laughed about it and he made a delicious torta that he has been experimenting with and we split it and talked about Grant's new place, and he sent me off with a bag of warm churros, so the day was somewhat saved.”
Penis Envy
Hot Takes
Anneke Stroudt
The Cookbook Club: A Novel of Food and Friendship
“During the few brief moments she had quiet, Trista worked on the infused liquors she loved experimenting with. It wasn't enough to just pull ordinary taps and serve boxed wine and Bubba burgers. She needed to do unique things, she needed to do it
better
. Lavender-Thyme Gin. Adobo Chile Honey Tequila. Espresso Vodka with Vanilla Bean.”
Experimenting
Beers
Flavors
Herbs
Liquors
The Simplicity of Cider
“Yesterday, she had pulled out of the freezer a few special juices from the Looms that she had frozen last fall and set them in the cooler to thaw. When she had pressed them last October, they hadn't produced as much juice as the apples from younger trees, but even the raw juices by themselves were interesting and complex, layers of apple and honey and something earthier. At the time, she'd decided to save them for inspiration to strike. As she had lain in bed, though, waiting for the first rays of light, a color blossomed. A rosy pink, with a hint of coral, bold and opaque. It didn't have any sharp edges. She knew instantly it required juice from one of the Looms.
She measured and blended, noting each of the juices she used and in what combination. Two parts Rambo, one part Winesap, a half part Britegold. She sipped it, but the color was too red, almost searing. She needed something to mute it. She walked into the large freezer where she had stored some of the frozen juices and even a few bushels of frozen apples she was experimenting with.
She ran her fingers over the giant apple ice cubes in flattened Ziploc bags, closing her eyes and letting the colors emerge- green, periwinkle, sunshine yellow, and a sunset orange.”
Colors
Apples
Cider
Apple Juice
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