SuShi On Todays Menu

In Japanese cuisine, sushi (寿司, 鮨, 鮓, sushi?) is vinegared rice, usually topped with other ingredients, including fish (cooked or uncooked) and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes.[1] In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour."
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called

The main ingredients of sushi, raw fish and rice are naturally low in fat (with the exception of some rolls, especially Western style rolls), high in protein, carbohydrates, vitamins, and minerals. Specifically:
Fats: Most seafood are naturally low in fat; and what fat is found in them is generally rich in unsaturated fat Omega-3. Since sushi is often served raw, no fat is introduced in its preparation.
Proteins: Fish, tofu, seafood, egg, and many other sushi fillings contain high levels of protein.
Vitamins and Minerals: These are found in many of the vegetables used for sushi. For example, the gari and nori used to make sushi are both rich in nutrients. Other vegetables wrapped within the sushi also offer various degrees of nutritional value.
Carbohydrates: These are found in the rice and the vegetables.

Today Menu Tiramisu~

Tiramisu (Italian: Tiramisù / Veneto: Tiramesù, IPA: [tirame'su]) is one of the most popular Italian desserts. It is made of savoiardi (lady fingers) dipped in coffee and mascarpone cream. For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) give evidence that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli. Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. These days, the cake is characterised by a delicate and intense taste. In order to prepare it, according to the original recipe, the following ingredients are needed: Savoiardi biscuits, eggs, sugar, rum and cocoa. In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly and the original shape was round. The name Tiramisu is from Italian and means "pick me up" (Tirami su) but can be translated figuratively as "make me less sad/happier".

The savoiardi are briefly soaked in espresso with the optional addition of brandy or sugar. They are layered with a mixture of mascarpone cheese and zabaglione, a custard made from egg yolks, Marsala, and sugar. Cocoa powder is then sprinkled on top.[citation needed]
Typical ingredients would be 2 cups of strong black coffee, 1/2 cup marsala, 4 eggs (separated), 1/4 cup caster sugar, 500g mascarpone, 300ml lightly whipped thickened cream (optional), 2 packets of sponge fingers (savoiardi), cocoa (for dusting), chocolate flakes, and strawberries for decoration (optional).
The tiramisu is made by pouring the coffee and marsala into a shallow dish. Set aside and keep refrigerated. Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add mascarpone and mix well with an electric beater. Then add whipped cream. Using a wooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a wooden spoon, gently fold egg whites into the mascarpone mixture. Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish. Cover the Lady Fingers with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 6 hours. Dust generously with cocoa, decorate with chocolate flakes and serve.
Tiramisu has become one of the most popular desserts served in restaurants of all types, not just Italian restaurants. The recipe has been adapted into cakes, puddings, and other varieties of dessert.

Cappuccino is an Italian coffee-based drink prepared with espresso, hot milk, and milk foam. A cappuccino differs from a caffé latte in that it is prepared with much less steamed or textured milk than the caffé latte with the total of espresso and milk/foam making up between approximately 150 ml and 180 ml (5 and 6 ounces). A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.

Cappuccino takes its name from the order of Franciscan Minor friars, named "cappuccini" from their brown, hooded frock ("cappuccio" means hood in Italian, the name of the drink refers to the matching color of the monks' robes).

Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture and sweetness. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (¾ inch) thick milk foam on top. Variations of the mixtures are usually called cappuccino chiaro (light cappuccino, also known as a wet cappuccino) with more milk than normal, and cappuccino scuro (dark cappuccino, also known as a dry cappuccino) with less milk than normal.

Attaining the correct ratio of foam requires close attention be paid while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. Moreover, a skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.

Cafe Mocha

A Café mocha is a variant of a cafe latte. Like a latte it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolat syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate. Whipped cream, dustings of cocoa and marshmallows may also be added on top for flavor and decoration.
Unlike cappuccino, cafe mochas do not contain the well known milk froth on top. They usually have whipped cream and a dusting of either cinnamon or cocoa powder.
A variant is white café mocha, made with white chocolate instead of milk or dark. There are also variants of the drink that mix the two syrups; these are sometimes referred to as "Zebras".
A term moccaccino is used in some regions of Europe and the Middle East to describe Café Latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate.
Café Mocha takes its name from the Red Sea coastal town of Mocha, Yemen, which as far back as the fifteenth century was a dominant exporter of coffee, especially to areas around the Arabian Penninsula.
Mocha is also a type of 'chocolatey' coffee bean (from Mocha in Yemen), whence may come the association with chocolate and the development of the chocolate-espresso drink. In Europe 'mocha coffee' can refer either to this drink or simply to coffee brewed with mocha beans.

Canon In D by Pachelbel

my favorite song~ classical Canon In D~ using violin~ it makes you feel calm and relax

The Lone Wolf

The Wolf is an interesting Animal, they live in pack, and they have a systematic hierarchy. But i am more interested with the lone wolf, The lone wolf its not a lonely wolf, or its either abandon by the pack. The Lone Wolf are also known as the Leader of the wolf pack. Wolves are built for stamina, possessing features ideal for long-distance travel. As to say the leader has more better quality compare to the other wolf, this is one of the reason the lone wolf is being choose as the Leader of the pack. The lone wolf, its the won't wolf that stands out from the rest, who can live alone without any support. But still cares for its own pack and making sure the pack stays safe.

The lone wolf its a role model to me, A great role model, A leader, an Animal who can leads and knows the right decision. I want to be like the lone wolf, Someone who can lead and makes people around me happy and safe, Who can stands alone and its not afraid to be alone, someone who stands firm and strong, that won't allowed others to bring him down. Someone who can be count on and always smile and happy the situation its painfully hard and complex, Its because I can be that person, that the reason I will keep improving myself until i am that person.