冬在集市上买了10斤本地小米，比山西沁州黄好吃。话说回来，牌子也不白给，米吃不吃在其次，字儿记牢了——沁人心脾——“沁”字得民心。大米冬只认五常大米，好像吃个大米也要讲仁、义、礼、智、信。卖小米的老头儿兼卖腰带。小镇的集市就这种好，不像商场超市，分门别类固定搭配。小米、腰带，这两种东西一般不会做邻居。老头儿说一口标准普通话，这在遍地乡音的矿区不多见。他打开手机相册给冬看老照片：勋章合影、老兵合影、家庭合影……他说自己年轻时随部队支援过柬埔寨，战斗很激烈，能活着回来实属运气好。老人与冬聊得热络，聊饿了，指使冬去给他买张大饼。在集上卖东西的老人，有着共同的面目：倔强、寡言、木讷、大嗓门，穿戴款式老旧的衣帽和围巾，干什么都不慌不忙。多数情况下，冬专买这些老人种的和养的东西。冬认为他们很可能是最后一代用传统农耕劳作自给的人。他们的子女基本上都到城里去打工上学。
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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.，更多细节参见爱思助手下载最新版本
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