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From: Louis Vuitton <rnzr@517tea.com>
To: emplois <emplois@tictactocsaintcanut.com>
Date: Wed, 3 May 2023 16:25:54 -0330
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Subject:  ***SPAM***  Huge LV Bag Sale - Don't Wait, Only $100 Buy Now.

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<!-- How to grill vegetable yakitori skewers --><!-- The good news is =
that grilling vegetables is super easy. Heat the grill to medium-high.=
 Brush the grill or the vegetable skewers with a neutral oil then set =
them on the grill. Flip them every 2-3 minutes so they grill evenly on=
 both sides. They=E2=80=99re done when they=E2=80=99re tender and have=
 a bit of color on them, generally, it takes about 5-8 minutes, depend=
ing on the vegetable and size. When the vegetables are tender, move th=
em off the grill and generously brush all sides with tare then place t=
he skewers back on the grill to lightly caramelize the sauce. Enjoy ho=
t, right off the grill, but be careful not to burn yourself on the del=
iciousness! --><!-- grilled vegetable yakitori --><!-- What kind of gr=
ill for yakitori -->
<STYLE type=3Dtext/css>
@media only screen and (max-width: 480px) {
 .rtable {width: 100% !important;}
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important;}
 .contenttd:after {content: ""; display: table; clear: both;}
 .hiddentds {display: none;}
 .imgtable, .imgtable table {max-width: 100% !important; height: auto;=
 float: none; margin: 0 auto;}
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ht: 0 !important; overflow: hidden !important;}
}
</STYLE>
<!-- Traditionally you would use a grill with binchotan =E2=80=93 a sp=
ecial type of Japanese charcoal that gets extra hot and burns bright w=
hite. At home you can use a regular BBQ grill, a grill pan, a cast iro=
n-pan, or even the broiler in your oven. Our favorite way to grill is =
to use the tiny electric yakitori grill we packed home from Japan, but=
 we also regularly use our gas BBQ grill as well. --><!-- What kind of=
 skewers for yakitori --><!-- There=E2=80=99s a huge variety of skewer=
s out there for yakitori, from double pronged to thick flat sticks, to=
 simple short rounds. Typically Japanese yakitori skewers are shorter =
than what you normally see at a BBQ. They=E2=80=99re about 6 inches in=
 length. You can order them on amazon: here are some regular ones and =
here are the one that have a flat tab at the end). Usually you can fin=
d short skewers at the grocery store too. Make sure you soak them in w=
ater for at least 1 hour before grilling, otherwise the sticks might b=
urn and break off. --><!-- yakitori skewers --><!-- Extra seasoning fo=
r yakitori -->
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style=3D"OVERFLOW: auto; CURSOR: auto; FONT-SIZE: 14px; FONT-FAMILY: a=
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                style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium=
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                  style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: arial, helvetica, sans-serif; COLOR: #0c0c0c; TEXT-ALIGN: cente=
r; MARGIN-TOP: 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; =
mso-line-height-rule: exactly"=20
                  align=3Dcenter>View <A title=3D"" style=3D"COLOR: #0=
c0c0c"=20
                  href=3D"https://v.muaijj.ru/5dfg45as/sd5f8aw.html"=20=

                  target=3D_blank>online</A> version</P><!-- Yakitori =
sauce is tare (which translates to sauce in Japanese) and it contains =
the classic Japanese combination of sake, mirin, soy, and sugar. --><!=
-- sake =E2=80=93 aka Japanese rice wine. It adds umami and a natural =
sweetness. Just like wine in French cooking adds an extra layer of aro=
ma and flavor, sake is common in Japanese cooking =E2=80=93 it=E2=80=99=
s in almost every sauce. They sell cooking sake at Asian grocery store=
s, or if you=E2=80=99re feeling flush, you can use the nice sake you h=
ave for drinking. Buy a bottle and you won=E2=80=99t regret it, it=E2=80=
=99ll take your Japanese cooking to another level. --><!-- mirin =E2=80=
=93 Japanese sweet rice wine and the other ingredient that is key in J=
apanese cooking. Compared to sake, it has a lower alcohol content and =
higher sugar content that occurs naturally from fermentation. It=E2=80=
=99s used as a seasoning and glazing agent. They sell mirin in the Asi=
an aisle and at Asian grocery stores. --><!-- soy sauce =E2=80=93 I=E2=
=80=99m pretty sure you have a bottle of soy sauce in your pantry. It =
adds umami, a glorious brown sheen, and is delicious. A Japanese natur=
ally brewed soy sauce would be best for this tare. --><!-- sugar =E2=80=
=93 this helps thicken the sauce as well as adding a glossy sweetness.=
 We like to use brown sugar but any sugar or sweetener will do. -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
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                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://v.muaijj.ru/5dfg45as/sd5=
f8aw.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0=20
                              alt=3D"Get Your Favorite LV Bags at Incr=
edible Prices"=20
                              src=3D"https://v.muaijj.ru/Image_1_15a95=
6d5fbba4d0e853899520850d7d5.jpg"=20
                              width=3D586></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- green onions, ginger, garlic =E2=80=93=
 these aromatics are optional and aren=E2=80=99t typically found in tr=
aditional tare but I find that they add a pleasant flavor that accentu=
ates the freshness of vegetable yakitori. --><!-- At yakitori shops, t=
hey have a tare pot where they simply dip entire skewers. The tare rec=
ipes are closely held secrets and there are even rumors of =E2=80=9Cfo=
rever tare=E2=80=9D where the sauce is continuously replenished in the=
 same pot. The result is an intensely savory sauce that develops over =
time as the grilled skewers infuse their flavors and fats directly int=
o the sauce pot. --><!-- tare -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
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                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
                              href=3D"https://v.muaijj.ru/5dfg45as/sd5=
f8aw.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0=20
                              alt=3D"Upgrade Your Style with Discounte=
d LV Bags"=20
                              src=3D"https://v.muaijj.ru/Image_2_dfbb8=
210cfa147cd9a26a1cee5631724.jpg"=20
                              width=3D590></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Japanese eggplant =E2=80=93 wash, dry=
, then trim the tips and tails. Cut the eggplant into 2.5-3 inch lengt=
hs. Cut each section in half, then cut the halves into thirds. Thread =
the eggplant onto skewers with 4 pieces per skewer. --><!-- zucchini =E2=
=80=93 wash, dry, and trim the tips and tails. Cut the zucchini into 2=
=2E5-3 inch lengths. Cut each section in half, then cut the halves int=
o thirds. Thread the zucchini onto skewers with 4 pieces per skewer. -=
-><!-- king oyster mushrooms =E2=80=93 wash, dry, and trim the bottom =
of the mushroom. Cut the mushroom into equal lengths, making sure to k=
eep the mushroom cap intact with some stem. Cut the mushroom lengths i=
nto quarter wedges. Thread the mushrooms onto skewers with 4 pieces pe=
r skewer. -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://v.muaijj.ru/5dfg45as/sd5=
f8aw.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://v.muaijj.ru/Image_3_ce377=
1b6e6b641ce91e079ca05fe900f.jpg"=20
                              width=3D586></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- bell pepper =E2=80=93 wash dry, and d=
eseed the peppers. Cut into 2 inch by 3/4 inch strips. Thread the pepp=
ers onto skewers with 8 pieces per skewer. --><!-- shishito peppers =E2=
=80=93 wash and dry the peppers. Thread them onto skewers, about 4-6 w=
hole peppers per skewer. You can also double skewer these with a bit o=
f space in between the two skewers. Shishitos have a tendency to turn =
on the skewer as you cook them, so using two skewers helps you flip th=
em easily. --><!-- cherry tomatoes =E2=80=93 wash, dry, and thread 4 t=
omatoes onto each skewer. --><!-- red onion =E2=80=93 peel the onion t=
hen trim off the top and bottom. Cut the in half along the equator. Yo=
u should have two half spheres. Place the large cut sides down onto th=
e cutting board, then cut into halves. Cut the halves into thirds, kee=
ping the onion slices together. Thread the wedges onto skewers with 3 =
wedges per skewer. -->
                  <TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
                  cellPadding=3D0 align=3Dcenter border=3D0>
                    <TBODY>
                    <TR>
                      <TD=20
                      style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
                      align=3Dcenter>
                        <TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
                          <TBODY>
                          <TR>
                            <TD=20
                            style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
                              href=3D"https://v.muaijj.ru/5dfg45as/sd5=
f8aw.html"=20
                              target=3D_blank><IMG=20
                              style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
                              hspace=3D0 alt=3D""=20
                              src=3D"https://v.muaijj.ru/Image_4_96cbc=
92244d34732b186d46f99722948.jpg"=20
                              width=3D586></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- asparagus =E2=80=93 trim off the wood=
y ends then cut the asparagus into 2.5 inch lengths. Skewer 6-8 pieces=
 on per skewer. --><!-- cutting vegetables --><!-- Vegetable yakitori =
sauce -->
                  <P=20
                  style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: arial, helvetica, sans-serif; COLOR: #0c0c0c; TEXT-ALIGN: cente=
r; MARGIN-TOP: 0px; LINE-HEIGHT: 22px; BACKGROUND-COLOR: transparent; =
mso-line-height-rule: exactly"=20
                  align=3Dcenter><A title=3D""=20
                  style=3D"TEXT-DECORATION: underline; COLOR: #0c0c0c"=
=20
                  href=3D"https://v.muaijj.ru/return.php?p=3DTUsxP2Vtc=
GxvaXNAdGljdGFjdG9jc2FpbnRjYW51dC5jb20%2FOTkyODc%2Fcm56ckA1MTd0ZWEuY29=
t"=20
                  target=3D_blank><BR>Unsubscribe</A> from this=20
              list.<BR></P></TH></TR></TBODY></TABLE></TH></TR></TBODY=
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  <TR>
    <TD=20
  style=3D"FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0">&nbsp;</TD></T=
R></TBODY></TABLE><!-- Is yakitori chicken only --><!-- Yakitori is te=
chnically chicken but colloquially, people refer to all grilled Japane=
se skewers as yakitori. Even at specialized yakitori shops, they have =
skewers of things like quail eggs, beef, pork, mochi, and vegetables. =
--><!-- vegetable yakitori --></BODY></HTML>


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