The reveler is idle. Meaning, origin, examples of the use of phraseological units

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WINGED WORDS, PHRASEOLOGICAL UNITS
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Winged words, phraseological units. Meaning, history of origin, examples of use

Winged words, phraseological units

Directory / Winged words, phraseological units

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idle reveler

Pushkin A.S.

Phraseologism: The reveler is idle.

Meaning: The expression is used to characterize a person gifted in any field, in contrast to one who achieves creative success with hard work. The expression is also jokingly applied to a person who has been on a spree, as well as to a loafer who shirks from work.

Origin: An expression from A. S. Pushkin's drama "Mozart and Salieri" (1832): "Oh heaven! // Where is the rightness, when the sacred gift, // When the immortal genius is not a reward // Burning love, selflessness, // Works , zeal, prayers sent - // And it illuminates the head of a madman, // Idle revelers?

Random phraseology:

At the devil on Easter cakes.

Meaning:

Very far, somewhere in the wilderness.

Origin:

Kulichiki is a distorted Finnish word "kuligi", "kulizhki", which has long been included in Russian speech. So in the north were called forest clearings, meadows, swamps. Here, in the wooded part of the country, the settlers of the distant past were constantly cutting down "kulizhki" in the forest - areas for plowing and mowing. In old letters, the following formula is constantly found: "And all that land, as long as the ax walked and the scythe walked." The farmer often had to go to his field into the wilderness, to the farthest "landscapes", developed worse than the neighbors, where, according to the then ideas, goblin, and devils, and all kinds of forest evil spirits were found in swamps and windbreaks. So ordinary words got their second, figurative meaning: very far, at the end of the world.

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The taste of chocolate depends on microbes 06.12.2015

A team of Belgian scientists from the University of Leuven and the Flemish Institute of Biotechnology came up with the idea of using yeast to change the taste of chocolate.

Before the cocoa beans are crushed, melted and mixed with milk, they are stored in boxes on the farm where they are exposed to the bacteria and yeast that ferment the beans. Usually this does not greatly affect the properties of chocolate, but it gives a variety of flavor variations.

Of course, large manufacturers with recognizable brands are not particularly concerned about experimenting with taste - they have branded recipes and consumer preferences. Lots of chocolate from smaller manufacturers can be distinguished by the taste, which is the result of fermentation on different farms by different microorganisms.

Scientists began to try to find a specific microbial set that could consistently outperform other yeasts and consistently improve the taste of chocolate. The result lived up to expectations: some of the 31 samples of various mixtures of microorganisms gave the chocolate, as the researchers enthusiastically assure, "excellent taste."

Even after roasting and processing, the cocoa beans have retained different flavors from different strains of yeast, which could give a chocolatier a whole new way to fine-tune the taste of chocolate.

Moreover, scientists are quite capable of creating even a real "microbial cocktail" to make the taste of chocolate completely unique.

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