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sylia74 Profile
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I read somewhere that every five years a person should eat something that they previously didn't like and see if their opinion has changed about it. It happened to me with sea cucumber, dark chocolate, liver, brown rice and oysters. I used to hate all these foods and now I'm ok with eating them. Now, I still don't like bitter melon and natto though.
2/21/2010, 8:17 pm Link to this post Send Email to sylia74   Send PM to sylia74
 
Hiroshi66 Profile
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Re: J-Cooking: 3分クッキング (3 Minute Cooking)


Oh yes, I think that statement is very true. There are lots of foods I love to eat now that I used to avoid before. When I was little, I used to really dislike seafood! Whether it was a fish filet or even a tuna sandwich, I remember staying away from all dishes that had even a little seafood in them. I don't remember when it was, but somewhere along the way I started eating cooked fish. Now, I love eating all kinds of seafood—both the cooked stuff as well as sushi.

I think it's been over five years since I've eaten liver, so maybe I should try it again and see if I feel the same way about it.
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Re: J-Cooking: 3分クッキング (3 Minute Cooking)


UTB Channel 18.2 will no longer be airing 3-Minute Cooking in the mornings. Beginning on Saturday January 15th, the program will be moving to Saturday and Sunday nights at 8:20p.
12/30/2010, 8:47 pm Link to this post Send Email to Hiroshi66   Send PM to Hiroshi66 AIM
 
unicorn2004 Profile
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Re: J-Cooking: 3分クッキング (3 Minute Cooking)


UTB aired a reminder of the time change after 3 Minute Cooking.

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Imagehttp://pikapalpikaplace.blogspot.com/
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Hiroshi66 Profile
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Re: J-Cooking: 3分クッキング (3 Minute Cooking)


class blockquote unicorn2004 wrote:

UTB aired a reminder of the time change after 3 Minute Cooking.
Yep, UTB has started airing announcements about the various time/programming changes, it seems. They aired one after Hitomi mentioning that NHK World will begin airing in its place starting on Monday.
1/5/2011, 7:43 am Link to this post Send Email to Hiroshi66   Send PM to Hiroshi66 AIM
 


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