When I think about my childhood, one of the many food traditions I can recall were meat-free Fridays. Not so much for religious reasons, but being a good reminder to eat fish – at least – once a week. (you might want to say now) There are so many more food options besides meat and fish! And I have to agree, you got a point. But having been the tiny little person in my family back then, I had little say and all the men in my family clearly demanded “proper” food to be made out of meat, poultry or fish. With a new owner, Fischhäusl at our neighborhood market – not more than a stone throw away – has reopened and our fish consumption has increased notably since. Firstly, the staff are unbelievably friendly and knowledgeable about fish, never shy of great preparation tips or recipe ideas. Secondly, our daily walk to the Englischer Garten, together with the cutest dog of all, Jackson (our semi-adopted Jack-Russell), allows us to take a peek at their super fresh offerings. While Jackson followed through his plan, which included a shortcut to the Italian food stall (where he sometimes snatches sausage piece from the generous owner), I spent my last coins for a small piece of sushi quality salmon and only minutes later started preparing the simplest salmon tartare you could imagine.

Olive oil, a shallot, salt, pepper and one lime (and the bread). I’m sure, there are more elaborate recipes out there for fish tartare, but I’m 100 percent positive, that this one was the best I have eaten in a very long time. Who said the wise words, along the lines of “a dish is perfect once you can’t remove any more ingredients“? For easier slicing, put the salmon in the freezer for 15 to 20 minutes. Cut the salmon into three evenly thick pieces (horizontally), then into thin stripes and lastly into small cubes. The more attention you pay to this step, the nicer the tartare will look in the end. Put into a larger bowl. Drizzle generously with very good olive oil and stir until the fish is evenly covered and looks smooth and shiny, then add the diced shallot, the sea salt and the black pepper. Wash the lime under hot water and pat dry before grating its zest over the tartare. Mix well, season to taste, cover with foil and return to the fridge. Keep the lime for later (you’ll be needing some juice).

Cut the baguette (I used a stale simit, which I think added a nice twist with its sesame seeds) into thin slices. Heat a large pan over medium heat, then distribute the slices evenly and drizzle with a little olive oil. Toast shortly from both sides until golden brown and crisp. Top the little bread slices with the marinated salmon cubes and drizzle with some juice from the reserved lime (if you add it earlier the fish will loose its shiny color and turn opaque). Decorate with some fresh herbs, if at hand. Prep time: ~15 min. Ingredients (for 4 as an appetizer): 250g fresh salmon fillet (sushi grade, without skin) fruity, high-quality olive oil 1 finely diced shallot freshly ground black pepper serve on thin, toasted slices of baguette, bread or simit further variations: fresh ginger, green onions, chopped fresh herbs (cilantro, chives, dill)To retrieve an establishment score enter a name, city or select a county or establishment type from the drop down lists.

Click on the SEARCH button after entering your selection(s). Nursing Home Food Service School Lunchroom - Private School Lunchroom - Public *Establishment Type:The county health departments enforce rules for establishments such as restaurants, grocery stores, and convenience stores. Scoring between 85 and 100 Establishments are considered to be in satisfactory compliance and are inspected on routine schedule. Scoring between 70 and 84 Establishments require a follow-up inspection within 60 days.ichiban sushi menu bogor Establishments require follow-up and reinspection within 48 hours.sushi grade fish okc Establishments are closed immediately.jiro dreams of sushi chicago showtimes

Division of Food, Milk and LodgingSteve Smith is a teacher at Canyon High School in Anaheim, California who started an aviation program. This multi-year curriculum takes students from an overview of aviation to potentially passing the written and getting college credits. Talking with Steve about his original idea he says, “My first few years on campus I noticed we had classes such as auto shop, culinary arts, computer science, film and I started to think how cool it would be to have a pilot ground school option.  jiro ono dreams of sushi onlineI sat on the idea for a year or two and then started asking questions.”jiro dreams of sushi online subtitulada Perseverance paid off for Steve after three years of trying. jiro dreams of sushi online subtitulada

“ I talked with many people at my school, at my district, and even the county.  Everyone I spoke with was very positive and receptive but they couldn’t tell me how to actually make it happen.  Finally, the district hired a new CTE coordinator and she loved the idea and put the pieces in place to get the program approved and created” says Smith. I asked him where his love of aviation came from. “You know, I did not have a lot of exposure to GA growing up.  I never even considered being a pilot until I stumbled into the Aviation Sciences department at Baylor University as a sophomore.  They told me that flight training was a required component of the degree program and I remember saying, “you mean, you will let me fly an airplane?”  I think that plays in to the importance of a program like ours.  There are many jobs on the horizon in the aviation industry, and it is important for students to get some exposure now and start investigating the possibilities.” Year 1 – This class is mostly for freshman focusing on career opportunities in Aviation and Aerospace.

Students will see the vastness of the industry and to start narrowing in on what they are passionate about when it comes to potential future employment. Year 2 –Aviation I exposes students to aviation professionals, concepts, and opportunities while covering the first portion of the Private Pilot ground school content knowledge. Advanced Simulators are used to teach flying skills as part of the curriculum during class. Year 3 – Aviation II picks up where Aviation I leaves off. Students receive the rest of their Private Pilot knowledge content and can be signed off at the end of the year to take the FAA written exam. Completion of Aviation I and II may allow students to receive college credit should they choose to enter most collegiate aviation programs. Students will continue to train on the simulators as well. Year 4 – Internship programs with local aviation partners to allow students to receive high school credit while off campus working directly with aviation professionals in ANYTHING such as aircraft maintenance, air traffic control, business, airport operations, engineering, design, or maybe even flying!