2005-02-01(Tuesday) [長年日記]
_ 黒米玄米雑炊
きりたんぽ鍋の最終形
_ [買物]compmary
NIC コレガの 10/100
_ パウンドハウス鷹匠
ケーキｘ２
_ スーパーアンドウ
はたきもち・白菜・舞茸・牛すき焼き肉・たまご・豆腐・たらたき・あんこう・マグロの鎌・牛乳・バナナ・ラーメン
_ ラーメン
さつま揚げと小松菜入り
_ 動画生成兼掃除
動画の生成のついでに異常のある JPEG ファイルを掃除
locate hanashobu | grep P02.jpg | xargs jpeginfo -d | grep '736 x 480' | ruby -nle 'puts $1 if /(.*\.jpg)/' | xargs -n 1 -J JPEG convert JPEG yuv:- | ffmpeg -f rawvideo -b 1600 -s 736x480 -i /dev/stdin video/P02.mpgjpeginfo -d が味噌
_ dissolve あり
locate hanashobu | grep P02.jpg | xargs jpeginfo -d | grep '736 x 480' | ruby -nle 'puts $1 if /(.*\.jpg)/' | /home/bagatelle/public_html/video/x.rb | sh | ffmpeg -f rawvideo -b 1600 -s 736x480 -i /dev/stdin video/P02.mpg
#!/usr/local/bin/ruby
last=nil
while line=gets
line.chomp!
if last
2.times {
puts "composite -dissolve 25 #{line} #{$$}.miff #{$$}.miff"
puts "convert #{$$}.miff yuv:-"
}
else
puts "convert #{line} #{$$}.miff"
puts "convert #{$$}.miff yuv:-"
end
last = line
end
_ マグロの鎌の照り焼き
製作中(醤油味醂酒で漬け込み)
_ 鮟鱇鍋
すじ鉾入り
_ 夢見るピノキオ ラインナップvol.323
GOOD TIME CHARLY
CHARLY
盛岡にメキシコ料理の店としてオープンしてから21年の老舗。
料理に応じて様々な唐辛子を使い分けて使用している。
ポブラナは炒めた豚肉に唐辛子の効いた野菜のスープを入れ煮込んだ料理。
ポブラナ の検索結果のうち 日本語のページ 約 6 件中 1 - 5 件目 (0.35 秒)
グリーンチリ タイ料理には欠かせない。
_ 昼下がり
%foreach a (P0{0,1,3,4,5,6,7,8,9})
foreach? locate hanashobu | grep $a.jpg | egrep '2004/0[1-9]/[0-3][0-9]/12/' | xargs jpeginfo -d | grep '736 x 480' | ruby -nle 'puts $1 if /(.*\.jpg)/' | /home/bagatelle/public_html/video/x.rb | sh | ffmpeg -f rawvideo -b 1600 -s 736x480 -i /dev/stdin video/$a.12.mpg
foreach? end
シログチ Argyrosomus argentatus
イシモチの方がよく通じるかもしれない。耳石(じせき)が大きいためイシモチと呼ばれる魚は、テンジクダイ(西日本)、カジカ(山形)、ヨシノボリ(琵琶湖)などがある。大きいものは全長５０ｃｍ
Lasagna larga doppia riccia (double curled lasagna) is a special large lasagna format with a curled ribbon border on both sides. It is 91 mm large, with a thickness varying from 1,04 to 1,10 on the flat side and from 1,12 to 1,35 on the festooned side. It originates from Southern Italy, particularly from Campania. Like all the curled edge pastas even this one, tipically shows a difference of consistency between the smooth and the curled part after having been cooked. The curled part has also a very important role in holding a major quantity of sauce onto the Lasagna.
Lasagna is one of the oldest formats to be known. It is probably the same Latin "Lagana" (which in turn was the Greek "laganon": big flat pasta sheet sliced in stripes), the format starts to be known as "Lasagna" after 1000 d.C. The first evidence of its wide spreading as "Lasagna" come from the the first verses of XII century famous Italian poets. "The peppercorn wins/in virtue of the lasagna" Jacopone da Todi says. Whereas Cecco Angiolieri reproaches his readers by saying: "who makes lasagne with flouer belonging to others/ has nor walls nor moat around his castle".
