The wheel... is an extension of the foot. The book... is an extension of the eye... Clothing, an extension of the skin... Electric circuitry, an extension of the central nervous system.
"I think the skin revolution for women, I will call it, really all started with Mariah Carey. Madonna was pretty risque too, but she was pretty much always known as a "bad girl." Mariah was a good girl, supposedly Christian, turning very bad, in the late 90's. So then, all the other little girls and teens and women across America thought it would be ok for them to "come out" too essentially, or flaunt whatever they had. Modesty went completely out the window for many women, starting in the late 90's."
Het vel van de sardines is zo mooi, het is mooier dan het vel van de mens, maar hij moet toegeven dat hij nog nooit heeft gezien hoe menselijk vel eruitziet als je het bakt in een pan.
"A writer in early 1930, boosting the beauty business, started off a magazine article with the sentence: "The average American woman has sixteen square feet of skin."
"This will hurt ye more than it does me," she said as she pulled the thread through his skin. "Nay, lass, you're but tickling me," he said, his eyes never leaving hers. His thumb rubbed back and forth over her forearm. "What are ye doing?" she demanded. "Hmm?" He blinked, all innocence. She looked pointedly down at his hand. His thumb stopped. "I was just distracting myself a bit from the pain," he said. "Ye're fair soft." "Ye're accustomed to scratchy wool. That's just the silk ye feel." "No, I can imagine ye beneath your clothes," he said. "I'm thinking your skin puts silk to shame."
"If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins ( in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton ( ) and silken ( ). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi."