Boulets à la Liégeoise balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called "sauce lapin" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called "boulets-frites"), mayonnaise, and
What Is it Like to Be a Bat? perceptional experiences. While it is possible to imagine what it would be like to fly, navigate by sonar, hang upside down and eat insects like a bat, that is not the same as a bat's perspective. Nagel claims that even if humans were able to metamorphose gradually into bats, their brains would not have been wired as a bat's from birth; therefore, they would only be able to experience the life and behaviors of a bat, rather than the mindset. Such is the difference between subjective and objective points of view. According to Nagel, "our own mental activity is the