1-I think i was surprised on how much kino changed and the pearl changed him. enough to kill a man.
2- Money or fame can change you a lot. so if we do get money or fame don’t let it go to our heads
3- People with money have a lot of temptations and power and i maybe get rich and famous but control it.
I enjoyed all the conflicts and funny opinions. What surprised me is how many people like pink. what frustrated me what that there is no buffalo in the middle. I learned about my self that i like buffalos. That everyone in my class has different opinions. I learned that the government has lots of problems with bills and stuff like that. The world has lots of different opinions and every person does. i will be more careful about my opinions and where i put them. I will sometimes agree with people and not be stubborn and make a compromise.
one of my favorite parts was with the flag. i liked how everyone was just making the flag “original”. i would change hardly anything.
Tokyo Serves up Dirt as Their Main Ingredient
Tokyo (CNN) — It reads like a palate-pleasing menu.
You start out with a truffle soup, followed by oysters and then a main course of flounder with risotto and vegetables. There’s a side of potatoes and you finish it off with a scoop of ice cream.
Here’s the twist — this all comes with a generous helping of dirt. Not normal, backyard variety dirt, special nutrient-rich soil.
The unique tasting menu is the creation of Toshio Tanabe, a former gymnast and boxer turned culinary inventor. Tanabe says the dirt menu was a logical addition for his quaint restaurant, Ne Quittez Pas, which is located in Tokyo’s Gotanda neighborhood.
“This is a seafood restaurant, so we have the flavors from the ocean,” he says. “I was also looking for flavors from the earth.”
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Chef Tanabe says the idea to use soil came naturally.
But this is not the typical dirt you’d find it your backyard. It comes from a garden wholesaler, which provides the high quality soil, taken deep beneath the earth’s surface — 10 meters down, in fact.
Germaphobes can take some comfort, perhaps. Tanabe tells us the soil is first lab tested, and then heated to extreme temperatures, to kill off any bacteria. After that process is complete Tanabe will work it into his menu.
This special fare is certainly not dirt cheap. The set course is about US$110 per person.
And how does it taste? According to one adventurous eater, who wished to remain anonymous the night of our visit, “I didn’t think it would be real dirt. I was a bit nervous. But it was a subtle taste.”
When we ask Tanabe, about his next key ingredient, he shrugs and says he’s not sure.
“This idea came about naturally.”
Whether diners dig into the dirt or not, it does take the idea of organic to a whole new level.
Ne Quittez Pas: 3-15-19 Higashigotanda. Shinagawa-ku, Tokyo; Nequittezpas.com
Summery: There is a whole meal who’s main ingredient is dirt. There is dirt soup flowed by oysters with dirt sos and than a side of potatoes with dirt gravy and for desert a scoop of dirt ice cream. This dirt is not like dirt you could find in your back ground though, it comes from about 33 feet in the earth. It is rich in nutrients and is boiled at high temperatures for a long time before served. It sounds like it might be dirt cheep but it is a mind blowing 110 dollars for the meal. The chef who thought of it said that “he was looking for something natural” and I think he found that. I bet your wondering what it tastes like? Well people say that it sounds weird and like it wouldn’t taste good and they were a little bit scared but they say its really good and at first they didn’t think it would be real dirt.
I think it might be good because there is a lot of minerals in dirt and it is probably good for you. I don’t know why the chef would use dirt though I mean use something that might be like food related.
I think I spoke loudly and clearly but i didn’t look at the audience very much while I was talking