| Amount of texts to »cuisine« | 30, and there are 28 texts (93.33%) with a rating above the adjusted level (-3) |
| Average lenght of texts | 85 Characters |
| Average Rating | 2.033 points, 20 Not rated texts |
| First text | on Apr 28th 2000, 09:41:47 wrote Greenie about cuisine |
| Latest text | on Nov 8th 2025, 15:31:03 wrote Gerhard about cuisine |
| Some texts that have not been rated at all
(overall: 20) |
on Nov 29th 2024, 02:04:39 wrote
on Nov 29th 2024, 02:04:59 wrote
on Nov 29th 2024, 02:05:07 wrote |
The 18th century gourmet, Anthelme Brillat-Savarin, was visited by a friend one evening. 'Come in,' he said, 'I was just enjoying my dinner.'
The friend apologised for his interruption. 'I didn't know that you were dining,' he said.
'I ate about an hour ago,' said Brillat-Savarin. 'I said I was enjoying my dinner.'
There's a lot to be said for experimenting with a new recipe on a Saturday afternoon, accompanied by your lifemate, a cheerful Rossini opera and a bottle of fine wine.
Taste, adjust, sip, sing along. Repeat. And again.
Even if the recipe turns out not so good – well, it's still pretty good anyway.
Over 100,000 years ago, on what is now known as Nantucket Island, Clarence O. Shellcracker became the first person to eat a live oyster.
A Catholic, Mr Shellcracker was searching for something to break the monotony of fish-on-Friday.
Having watched him devour the raw oyster, his friends thought him mad.
taking the afternoon to prepare a fine meal is like crafting some incrediable work of art.
| Some random keywords |
observation
freak
mama
butter
cloud
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| Some random keywords in the german Blaster |
sterben-ohne-je-gelebt-zu-haben
Saufgeschwindigkeitsmessinstrument
Hobbit
Unterton
Rührgebiet
Fett-ist-schleimig-und-sittsam
Vibram-Sohle
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