集市上，人物形形色色。有一次，冬从集上回来，绘声绘色地给我讲了件遇到的事：在集市尽头的白沙河桥下，停着一辆灰色面包车，车旁围着一群人，每个人都拎着一个大黑塑料袋，里面鼓鼓的装着什么，一些人手里举着钞票。冬很好奇，凑过去看热闹，结果被人群外围放哨的两个男人劝离。冬蹲在地上，假装系鞋带，听到他们在争相竞价。冬转了一圈回来，看见拎着黑塑料袋的人们愣在原地，盯着扬长而去的面包车，久久缓不过神来。他们彼此打听对方的出价，有人说四百，有人说三百，有人咬着牙根不说。冬问他们买的什么，他们支支吾吾地说，厨具。
Head office job losses part of plan for more separation between supermarket and Argos businesses
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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.