the biggest restaurant in China

China is a country in a period of rapid transition. The country’s enormity means that it is increasingly flexing its muscle on the world stage, showing tremendous economic and political power and providing over a billion potential ‘consumers’ to the international market. It has a GDP of almost $2 trillion and is one of the world’s largest exporters. With increasing urbanisation and a loosening of state controls, the Chinese way of life is transforming itself minute by minute.

Today every major city has a Chinatown (and many smaller ones too); a place where locals head for a dim sum or a Peking duck fix. Though Chinese cuisine is so widespread, few know of the culture and lives of the people who actually cook and serve this food.

Chinese culture places great importance on food with every ritual and milestone marked by special dishes and elaborate banquets. So to usher in the Chinese New Year, Asian Food Channel is showcasing an exclusive mini-series set to tell the tale of new China through the biggest Chinese restaurant in the world.

The 5000-seater West Lake Restaurant, in the city of Changsha, China, is the setting for this four-part documentary series. Old traditions and new money come together in this vibrant and colourful exploration of modern China. Central to the story is the restaurant’s owner, the unstoppable Mrs Qin, a Communist Party member with a love of singing.

Between mouth-watering - and ‘exotic’- Chinese food and the rousing Communist songs sung by the staff, the series examines how China has been transformed over the last few decades. It also poses the question: in this new affluent and ambitious China, who is thriving and who is left behind?

With many of the local’s most important life events taking place on the West Lake’s stage, it is through these celebrations- a wedding between a wealthy property developer and his beautiful bride, a baby banquet and a grandmother’s birthday party - that the series explores the struggles and hopes of Chinese people today.

house design

Virtually everyone must limit their home design, size, style and home design aesthetics according to their budget. This is also true of our clients at the upper end of the home market. Your house design will determine whether it costs $80 per square foot, or $200 per.

To determine what you can afford to spend on a house design is very easy. Simply call your local bank's mortgage department. By asking you a few financial and family questions, they can calculate, using current interest rates and your current income, how much principal you should be able to borrow for your new house design. This assumes you have given complete and honest answers to their questions. This should take less than 5 minutes, although there will be no guarantee or commitment, it will generally be very accurate but keep in mind that interest rates can change tomorrow, and so can your income. Be sure your taxes and home insurance have been calculated in the equation. As a rule of thumb, 28% of your gross income before deductions can be spent on house payments, including real estate taxes, home insurance and association fees, if any. (35% maximum for all payments including car and credit card payments.)

the white wine

Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.

Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran. Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria, Macedonia and Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysos and the Roman equivalent Bacchus represented wine, and the drink is also used in Catholic Eucharist ceremonies and the Jewish Kiddush.

The word "wine" comes from the Proto-Germanic "*winam," an early borrowing from the Latin vinum, "wine" or "(grape) vine," itself derived from the Proto-Indo-European stem *win-o- (cf. Hittite: wiyana ,Lycian: Oino, Ancient Greek οῖνος - oînos, Aeolic Greek ϝοίνος - woinos).

Vancouver 2010

The 2010 Winter Olympics, officially the XXI Olympic Winter Games or the 21st Winter Olympics, is a major international multi-sport event held on February 12–28, 2010, in Vancouver, British Columbia, Canada, with some events held in the resort town of Whistler, British Columbia and in the Vancouver suburbs of Richmond, West Vancouver and the University Endowment Lands. Both the Olympic and Paralympic Games are being organized by the Vancouver Organizing Committee (VANOC). The 2010 Winter Olympics are the third Olympics hosted by Canada, and the first by the province of British Columbia. Previously, Canada was home to the 1976 Summer Olympics in Montreal, Quebec and the 1988 Winter Olympics in Calgary, Alberta.

Following Olympic tradition, then Vancouver mayor Sam Sullivan received the Olympic flag during the closing ceremony of the 2006 Winter Olympics in Turin, Italy. The flag was raised on February 28, 2006, in a special ceremony, and was on display at Vancouver City Hall until the Olympic opening ceremony. The event was officially opened by Governor General Michaëlle Jean.

long john silver restaurant

Inspired by Robert Louis Stevenson's classic book Treasure Island, the company was founded in 1969. Long John Silver’s invented the quick-service seafood restaurant, consistently setting trends with menu items that meet contemporary tastes.

Increasingly, Long John Silver's is being paired with other Yum! Brands, Inc., restaurants in multi-brand locations. The multi-brand concept provides consumers with a wider variety of menu choices in one convenient restaurant. Long John Silver's multi-brand partners include A&W All American Food, KFC and Taco Bell.

We're the world's most popular quick-service seafood chain with more than 1,200 restaurants worldwide – and more than 200 additional locations in Yum! Brands, Inc., multi-brand restaurants. The chain hosts nearly four million customers each week.

Long John Silver's has a rich history of serving real meals featuring batter-dipped fish, chicken and shrimp, along with fries, coleslaw and hushpuppies. And now, we are proud to introduce our new Freshside Grille menu, featuring delicious premium seafood selections you can feel good about.

unduk ngadau

Unduk Ngadau is a beauty pageant held during Kaamatan in Sabah, Malaysia. The word comes from 'Runduk Tadau' which literally means 'the girl crowned by sunlight'.

The Unduk Ngadau, or Harvest Festival queen, symbolizes Huminodun, the sacrificed daughter of Kinorohingan. It is also believed that she is the first who taught the Bobohizan their ritual mantras, which exist to this today.

The pageant was formerly known as Miss Kadazan (1960-1970), Miss Harvest Festival (1971-1980), and Ratu Kaamatan (1981-1990). The current Unduk Ngadau title has been in place since 1991.Contestants in the state-level pageants are generally the winner of their district's pageant. However, some districts hold joint pageants which produce more than one state-level contestant. Notably, Tuaran and Tamparuli hold a joint pageant in Tamparuli, with the first-place winner going on to represent Tuaran, and the second-place winner representing Tamparuli.

In recent years, participants from Peninsular Malaysia have been able to participate in the pageant under Klang Valley.

The state-level pageant is held on the 31st of May each year at the Hongkod Koisaan building in Penampang, and is the highlight and ending point of the monthlong Kaamatan celebrations.

the things that we called cakes.....

Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure.

Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. There are five basic types of cake, depending on the substance used for leavening.

The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening.

Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archaeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. Today's version of this early cake would be oatcakes, though now we think of them more as a biscuit or cookie.

Cakes were called "plakous" by the Greeks, from the word for "flat." These cakes were usually combinations of nuts and honey. They also had a cake called "satura," which was a flat heavy cake.

During the Roman period, the name for cake (derived from the Greek term) became "placenta." They were also called "libum" by the Romans, and were primarily used as an offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.

The terms "bread" and "cake" became interchangeable as years went by. The words themselves are of Anglo Saxon origin, and it's probable that the term cake was used for the smaller breads. Cakes were usually baked for special occasions because they were made with the finest and most expensive ingredients available to the cook. The wealthier you were, the more likely you might consume cake on a more frequent basis.

By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.

Cakes were considered a symbol of well being by early American cooks on the east coast, with each region of the country having their own favorites.

By the early 19th century, due to the Industrial Revolution, baking ingredients became more affordable and readily available because of mass production and the railroads. Modern leavening agents, such as baking soda and baking powder were invented.

Production of Rose wine

Production of Rose Wine
Often forgotten by consumers and considered as wines having no identity, rose wines are produced with specific techniques and have interesting qualities

In case we have to tell an underrated and scarcely considered category of wines in the wine world, it would be the one of rose wines. These wines are usually not very considered by consumers and by wine people, as well as being victims of unjust prejudices with the result of losing their dignity and identity as a wine. The ones responsible for this condition are both consumers - who usually consider these wines neither whites nor reds, therefore not wines - and professional figures who work on wine business who usually forget about them or have no interest in selling them. One of the worst prejudices about rose wines and responsible for their bad reputation, is the conviction they are produced by blending white and red wines together. To tell the truth this conviction is the result of a deprecable habit of restaurateurs and producers who in the past, with no scruple - as well as with no intelligence - were used to blend whites and reds in order to create a terrible pink colored wine.

We believe we should make things clear about this prejudice: the production of rose wines obtained by blending white and red wines is forbidden by law in all wine countries of the world. The only rose wines that can be made this way are the base wines used for the production of classic method sparkling wines, such as Champagne and Franciacorta. Rose wines are created by means of specific techniques and with the goal of producing a pink colored wine and therefore they should not be considered as lesser wines or wines that cannot be classified. The production of this type of wines is witnessed by the traditions of many wine areas in the world, where rose wine has always had its own dignity and its own meaning, such as French Provence, Apulia - renowned are roses from Salento - and Abruzzo with its Montepulciano d'Abruzzo Cerasuolo. Moreover it should be remembered rose classic method sparkling wines are highly appreciated among wine connoisseurs. If among sparkling wines roses are well accepted and appreciated, why should not it be the same for table wines? The scarce information certainly played a fundamental role in their low spreading and acceptance.

Rose wines offer very good possibilities in food matching
Rose wines offer very good possibilities in food matching

Nevertheless rose wines can offer a high versatility even in the table and allow extremely balanced and interesting enogastronomical matchings. Sometimes in matching a wine with a food, when a white wine is not enough and a red wine is simply too much, the answer is most of the times offered by rose wines. In this sense rose wines occupy a proper and definable position in the wine scene, a position which cannot be occupied neither by whites nor by reds, and therefore they have their own identity. It would be good that everyone would be capable of broadening the cognition of table wines and considering the possibilities among whites, roses and reds, not just between whites and reds. Rose wines represent a world of its own in every sense, from the way they are being produced to their organoleptic qualities. The production of rose wines begins as for red wines and continues as for white wines, a result which is expressed every time they are being poured in a glass: the color reminds red wines although they are being served as white wines.


The World of Rose Wines

Rose wines, despite the fact they are not very common and appreciated, can be produced with different wine making techniques, each one giving results with distinct qualities, therefore the generic category of rose wines includes a group of wines produced with different techniques. All rose wines have a characteristic in common: they all are produced with red berried grapes. The only exception is represented by rose sparkling wines which are produced most of the cases - and only exception in enology - by blending white wines and red wines in variable quantities in order to obtain a rose wine. No matter this is the most common method for the production of rose sparkling wines, it should be remembered excellent results can be obtained by exclusively using red berried grapes, a techniques still used by few producers of rose Champagne with Pinot Noir and Pinot Meunier grapes.

In theory any red berried grape can be used for the production of rose wines, however there are varieties which are more appropriate than others. The production of rose wines can be described - in general terms - as a process which begins as in red wines and continues as in white wines. The main difference between the production of white wines and red wines - and however not the only one - is that in reds the must is allowed to macerate in skins in order to extract color, whereas in whites this procedure is avoided. Grape's skin is rich in aromatic substances and in case of red berried grapes, it is also rich in colorant substances. The maceration of must in skins has also the purpose of extracting aromas - and color, in case of red grapes - which will enrich grape juice before proceeding with fermentation. The maceration also allows the extraction of other polyphenolic substances, commonly called tannins, responsible for astringency and body in wine.

Rose wines have a different structure from red wines, are less astringent, have the crispness of white wines and an “intermediate” color between whites and reds. Color in rose wines - just like in red wines - is obtained by macerating the must in skins for a variable time from few hours to about two days. The time of maceration depends on the wine to be produced and to the coloring capacity of grapes. At the end of maceration, must is separated from skins and therefore the process continues as for white wines. The maceration of the must in skins is done in different ways each of them giving specific results. Rose wines are classified according to the production method and precisely: vin gris (grey wines), blush wines, wines of one night, wines of one day and saignée.



Vin gris are not grey colored wines - as the name could suggest - but are wines with a very pale rose color. Grey wines are produced by using the same enological procedures as for white wines in which the only difference is represented by the usage of grapes having a very low colorant capacity, such as Cinsaut Rose, Cinsaut Gris and Cinsaut. This type of wine is produced by pressing the grape while avoiding the maceration of the must in skins, just like for white wines. This technique is used in some French areas by using Gamay grape in case it does not reach optimal ripeness in order to make a red wine. A similar technique is used in the United States of America for the production of the so called blush wines.

Blush wines have become famous in the United States thanks to the White Zinfandel fashion, produced with Zinfandel grape, which is a red grape, by using the common wine making techniques used for white wines. After the success of White Zinfandel, other blush wines appeared in the market which were made of other varieties, of which the most famous ones are White Grenache, Cabernet Blanc, Merlot Blanc and Blanc de Pinot Noir. Blush wines usually have a demi-sec taste and are generally characterized by a slightly effervescence. It should also be remembered in California some wineries produce dry blush wines aged in cask and that are known as vin gris.

Rose wines with more intense colors, almost tending to red, are produced by macerating the must in skins for variable times from few hours to some days. The duration of maceration essentially depends on the coloring capacity of grapes and on the type of rose wine to be made. In this way are produced the so called wines of one night and wines of one day. In case the maceration lasts for 6-12 hours, the rose wine is called wine of one night, whereas with a duration of about 24 hours it is called wine of one day. During the maceration it is essential to avoid fermentation, therefore sulfites are added to the must and the temperature kept low. At the end of maceration the must is being fermented and the vinification process continues as for white wines.

A technique used for the production of rose wines is the so called saignée, commonly known as bleeding. This technique is generally used by wineries which produce red wines and by some Rose Champagne producers. The bleeding technique consists in drawing a certain quantity of must from the maceration tank in which it is being produced a red wine. The part of must drawn from the tank is vinified by using white wine procedures and therefore the result will be a rose wine. The remaining part of must continues its maceration and will used for the production of a red wine. In red wine production this technique is used to increase the proportion of aromatic and phenolic substances in the must with the result of obtaining a more concentrated and structured red wine.


From Must to Wine

After having prepared the base must by using one of the method discussed above, the vinification process continues by following the common procedures used in white wines. Rose wines are generally fermented in inert containers, such as steel and concrete, rarely in wood containers, such as casks and barriques. The same considerations are valid for the aging and are pretty rare producers who decide to age their rose wines in cask for some months. Rose wines are generally ready within the springtime following harvest and it is best to drink them during their youth. At the end of the fermentation process and of aging, rose wines are stabilized and filtered, just like any other white wine, and therefore bottled and commercialized.

Because of their low contents in polyphenols, as well as for their tendency to rapidly lose acidity, rose wines are not very suited for the aging in bottle and it is best to drink them within two years from harvest. With time rose wines tend to lose their best qualities in aromas and taste, as well as their pleasing aromas of fruits and flowers, therefore they are wines which should be consumed as soon as possible. This characteristic, which is also shared with most of the white wines, represents one of the factors considered as negative by consumers. Paradoxically the same happens for white wines - which in turn are more esteemed and have a higher reputation - and, just like for rose wines, offer in most of the cases their best qualities of freshness and agreeability during their youth.

intercontinental hotel in prague

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The Ideal Address Among Prague Hotels.Presiding regally above the hilly banks of the Vltava River,
the InterContinental Prague is the landmark choice of Prague hotels, providing a sophisticated setting for all types of travel. Experience "The City of One Hundred Spires" from its premier location - in the heart of the areas most famous sights. Just two blocks from historic Old Town, our exclusive accommodations provide the perfect base from which to explore the shops, restaurants, and architectural treasures that give this region its distinctive character. Enjoy majestic skyline and romantic river views - from either our recently-renovated rooms or our unique rooftop, gourmet restaurant, Zlata Praha. An enchanting destination unto itself, this exceptional Prague Czech Republic hotel offers elegance and comfort in a premier downtown.

Bad day.....

yesterday i was fighting with my twins.it was suck though.... i don't really like it at all.that's hurt,i felt the same way to...!!! so does she.. but then it turn out just fine day.... at the end of the day we settle down...one of the lecture know that we are fighting..,hahahahha... but come to think of it,it's funny...

the History and traditions of sumo in japan Japan

The History and Traditions of Sumo

Historians agree that the origins of sumo date back 2000 years; however, it never really flourished as a spectator sport until the early 1600's. Like any other social group in Japan, there are strict rules and traditions that are observed throughout the sport. The beginner watching his first sumo broadcast on television soon realizes that very little time is actually spent grappling. Rather, the rikishi spend most of their time performing pre-bout ceremonies steeped in Shinto tradition.

Shinto is the native religion of Japan and is more a set of rituals and ceremonies than a system of beliefs or a definite code of ethics. The word itself means "way of the gods." Sumo was originally performed to entertain the gods (kami) during festivals (matsuri). Sumo as part of Shinto ritual dates as far back as the Tumulus period (250-552), but it wasn't until the 17th century that it began adopting the intense purification rituals that we see in sumo today.

Most of the Shinto that we see in sumo occurs symbolically. To begin with, the sand that covers the clay of the dohyo is itself a symbol of purity in the Shinto religion. And the canopy above the ring (yakata) is made in the style of the roof of a Shinto shrine. The four tassels on each corner of the canopy represent the four seasons, the white one as autumn, black as winter, green as spring and red as summer. The purple bunting around the roof symbolizes the drifting of the clouds and the rotation of the seasons. The referee (gyoji) resembles a Shinto priest in his traditional robe. And kelp, cuttlefish, and chestnuts are placed in the ring along with prayers for safety.

Each day of the tournament (basho), a ring entering ceremony is held, wherein each wrestler's body and spirit undergoes purification. Yokozuna are dressed in mawashi with five white zigzag folded strips of paper on the front, the same as those found at the entrance of Shinto shrines. On the front of all mawashi are sagari, which are fringes of twisted string tucked into the belt, and they represent the sacred ropes in front of shrines. Numbers of strings are odd, between seventeen and twenty-one, which are lucky numbers in the Shinto tradition. And of course, the salt that is tossed before each bout is an agent for purification and one of sumo's most visible rituals.

As a religion of customs and not laws, Shinto developed as a religion to please the gods in order to ensure a good harvest and divine protection, but soon made headway into the sport of sumo as a way to entertain those same gods, purify the sport itself and protect the rikishi from harm.

The first ceremony of the day is the dohyo-iri, or ring ceremony performed by Juryo and Makuuchi rikishi before their bouts begin. The rikishi are grouped into two groups—East and West—and each group takes a turn entering the ring. The lowest-ranked rikishi enters first and walks a complete circle around the ring followed by the other rikishi in ascending order according the rank. Before the individual rikishi enter the ring, they are introduced to the spectators. Once the last rikishi in the group has been introduced, the rikishi, who are facing the spectators, turn inward and face each other around the ring. After clapping their hands once, they raise their right hand, lift their kesho-mawashi (decorative aprons created for the ring ceremony), and finally raise both hands in unison. This tradition goes back to the samurai days and represents the rikishi showing each other that none is armed. During the Makuuchi ring ceremony, the Yokozuna are notably absent from the group as they must perform their own individual ring ceremonies. When a Yokozuna performs his ring ceremony, he will wear a white tsuna, or zuna (braided rope with five zig-zag strips hanging from the front ), around his waist to signify his rank.

Once the actual bouts begin, the two rikishi spend several minutes before their match lifting their legs high in the air and stomping them down, a practice said to scare away any demons. They also throw several handfuls of salt into the ring, which is said to purify the ring. Many rikishi will also sprinkle salt around their bodies as a means of protecting them from injury. After the last bout of the day, the yumi-tori (bow twirling) ceremony is performed by a makushita-ranked rikishi from the same stable as a Yokozuna. True fans of the sport will not leave their seats until this ritual is performed.

Presently, sumo consists of six major tournaments a year called hon-basho. The tournament months and sites are as follows: January-Tokyo, March-Osaka, May-Tokyo, July-Nagoya, September-Tokyo, and November-Fukuoka. Up through the early 20th century, there were only two basho a year; however, as sumo's popularity grew, the number of major tournaments increased to four basho a year and then in 1958, the current six-basho-a-year format was established. Also, up until 1949 a basho only lasted for 10 days; currently a basho runs for 15 days. In between basho, the rikishi constantly keep busy by touring the outskirts of Japan giving exhibitions for fans who might otherwise not get a chance to see the sport up close and live. This touring is called jungyo, and while the rikishi do battle each other in front of the fans, they are more concerned about avoiding injury than winning. This type of exhibition sumo is called hana-sumo, or flower sumo.

Throughout the history of the sport, there is record of only 68 rikishi having been crowned as Yokozuna. Currently only #68 Asashoryu is still actively fighting. Asashoryu is the third foreign rikishi to have ever received this honor behind #66 Musashimaru and #64 Akebono, who come from Hawaii; Asashoryu is from Mongolia. Often, sumo eras are defined by the Yokozuna who fought in them. In order to receive promotion to the rank of Yokozuna nowadays, a rikishi must win two tournaments in a row. To emphasize how difficult this task is, out of the hundreds of thousands of youngsters to have ever stepped in the ring only 68 have ever reached the pinnacle. In times past when there were no active Yokozuna, exceptions to the two tournament rule were made if a rikishi won one tournament and then followed that performance up with a record "worthy" of a Yokozuna.

Another fascinating aspect of sumo are the daily practice sessions (called keiko) just prior to and during the major tournaments. Practice begins around 5:00 am for the lowest ranked rikishi and starts with stretching followed by actual practice bouts in a makeshift ring. The most common form of keiko is called moshi-ai-geiko. This form of keiko is basically winner stays in the ring until someone can beat him. As soon as one bout ends, every rikishi at the practice session is expected to rush into the ring towards the winner in hopes that he will be chosen as his next opponent. There is no formal teaching of holds or maneuvers; rather, the rikishi learn these themselves by watching their seniors and practicing endlessly. The higher-ranked a rikishi is, the later in the morning he may enter the practice ring. The Makuuchi rikishi usually arrive at the practice session at 8:30 am and bark out instructions to their inferiors as they stretch ringside. As the higher-ranked rikishi begin their practice, those of lower ranks are busy in the kitchen preparing the first meal of the day.

At around 11:00 am the rikishi sit down to this meal. The higher-ranked rikishi eat first while the others stand at attention around the table waiting to serve their superiors. The main meal of the day consists of a stew dish called chanko-nabe. The broth is derived from seaweed, and different meats, fish, vegetables, and noodles are added to create a high-calorie meal. Chanko-nabe is eaten with rice and washed down with bottles of beer. The higher-ranked rikishi eat and eat sometimes only leaving scraps for the younger rikishi to finish up. After the mid-morning meal, the rikishi lie down for afternoon naps as there are no more official duties to be taken care of at the stable.

Long john silver

Long John Silver is a fictional character and the primary antagonist of the novel Treasure Island, by Robert Louis Stevenson. Silver is also known by the nicknames "Barbecue" and "the Sea-Cook". (which is also an alternate title for Stevenson's novel). He is also considered to be a true example of a stereotypical pirate.Silver is the main character in Silver--My Own Tale As Told By Me With A Goodly Amount Of Murder by Edward Chupack.Long John Silver in popular culture

* The fast food restaurant chain Long John Silver's was named after this character.