Saturday, January 6, 2018

Techniques of Preparing Sushi

Eva Jeanne Markosky, a graduate of Pennsylvania State University, completed internships during her studies in areas such as transportation infrastructure design and engineering. With a passion for travel, Eva Jeanne Markosky enjoys trying out new recipes that span European and Asian cuisines. Particular favorites include Chinese, Thai, and Japanese dishes. 

When preparing fish for sushi, a number of distinct traditional techniques exist, including scalding, washing, searing, and marinating in vinegar. Also known as yubiki, scalding involves cleaning the fish and pouring boiling water over it. This is followed by a rinse with cold water and is particularly appropriate for red snapper and sea bass, which have delicious skins. Because the skin can harbor bacteria, it allows the fish to be throughly cleaned without separating the meat from the skin.

Ideal for bonito and other fish that are best kept whole, searing kills off bacteria without taking away the fatty flesh located under the skin that imparts maximum flavor. Again, the fish is rinsed in cold water after being seared. Traditionally associated with sea bass and freshwater carp, the washing technique entails taking thin slices of recently living fish and simply washing them in water. Dipping sauces such as vinegar and miso provide additional flavor.

Friday, December 15, 2017

Steelers' Antonio Brown Thriving This Season

Eva Jeanne Markosky is a former boxer at Penn State University who won a National Collegiate Boxing Association silver medal in 2016 and earned a bachelor's in energy business and finance in three years. An avid sports fan, Eva Jeanne Markosky counts the Pittsburgh Steelers as her favorite National Football League (NFL) team.

Through 11 games in the 2017 season, the Steelers are first in their division with a win-loss record of 9-2 and a big reason why is Antonio Brown. The team's leading receiver in each of the past four seasons is the NFL's leading receiver with 1,195 yards. Only three other players have topped 1,000 yards, and Brown is 156 yards clear of Atlanta's Julio Jones, who sits second in receiving yards.

The former sixth-round pick has recorded at least 100 receiving yards in six of the team's 11 games this season. He recorded 70 or less in three consecutive games from Week 7 through Week 9, but has since posted remarkable back-to-back games in which he combined for 313 receiving yards and five touchdowns. He was named the AFC Offensive Player of the Week following his three-touchdown performance against the Tennessee Titans in Week 11.

Tuesday, November 14, 2017

Three Awe-Inspiring Hidden Gems for Sightseeing in France

An engineering assistant at the Markosky Engineering Group, Inc., in Ligonier, Pennsylvania, Eva Jeanne Markosky travels extensively in her spare time, both domestically and internationally. Having visited France on three occasions, Eva Jeanne Markosky has enjoyed the country’s rich culture and gorgeous scenery. While Paris is the most visited city on Earth, here are three lesser-known cities for sightseers on France. 

1. Dinan. Sitting in the northwest region of France known as Brittany, Dinan is one of the last walled towns in the country, and sits along the Rance River. A culturally unique town, it is home to residents who keep the Breton language. Visitors also can enjoy a collection of medieval buildings dating back to the 13th century.

2. Aix-en-Provence. Located close to the Mediterranean in the south, this small village has favorable weather for visitors year round. Many universities and libraries dot the landscape, and the village’s educational roots can be traced to 1409. It is also called the “City of a Thousand Fountains,” with the most famous cascades constructed in the 18th century. 

3. Cassis. Recently called the best-kept secret of the south of France, this tiny fishing village on the Mediterranean was once a port for the Roman Empire. Today, it is known for having a slow pace, impressive cliff views, fabulous white wine, and almost no crowds at all.