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accompanied with house-made pita

Le 7 mars 2016, 09:13 dans Humeurs 0

Arabic food is one of my favorite things to eat; I love the lively bowls of pickled vegetables, Labna (thick white, creamy cheese) with pools of olive oil spilling out, and whole roasted leg of lamb stuffed with dried figs and pine nuts and roasted for seven hours.

And Kanafeh, warm kataifi (shredded filo) pastries sprinkled with chopped pistachios and doused in orange-blossom honey. When pulled apart, hot cheese oozes out. Meals end with tiny shots of coffee with cardamom seeds clustered at the bottom, their aroma permeating the exotic, murky brew.

I’m with a small group traveling in Israel, learning about the foods and the cultures of this country that is roughly the size of New Jersey. Only sixty or so years-old, Israel is young. But it’s vibrant and brash; people will tell you what they think and expect the same out of you. (Kind of like blogging!) The uncertainty one might have about this country is tempered at the rickety linoleum tables in the back of markets where hand-pulled filo is quickly baked and drizzled with honey for you and at the juice stands which dot the streets near the beaches, pouring fresh, cold juices. But if you do want a taste of controversy, just mention the word “hummus” and you will be told by anyone within earshot where the best place is, and why it’s better than any of the other places you were at.

Here at Haj Kahil, the food is copious and dramatic – tangy cucumbers swimming in vinegar brine, a puffy dome of dough is lifted away, revealing ground lamb with herbs and nuts, cauliflower mashed with tahini (sesame paste), which is meant to be scooped up with breads, all accompanied with house-made pita.

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Each moist handful of dough is pressed and pulled, permeated with za’atar and sesame seeds, then baked for four minutes in a fiery oven until riddled with crisp bubbles. Minutes later, out comes a tambourine-size disk for bread flexible enough to be ripped into, but firm enough to wrap around an unruly salad of spinach and purslane.

I could not get enough of that bread, which they brought out to the table with nearly twenty different dishes for us, everything from miniature pickled eggplants to a salad heaped with fresh herbs and crispy nuts, whose name I can’t remember, but whose taste I will never forget.

This article was updated

Le 14 octobre 2014, 09:08 dans Humeurs 0

“Since the internet you no longer need to go to Harvard to learn and be educated by the best. You can go to YouTube, masterclasses or see a Ted talk. We believe it should be the same in football where you don’t need to be at the best or most expensive academy to learn and be inspired by the best players and coaches,” he says.

This is seeing top youth players, including from PSG, Lyon, and Dortmund, and “freestylers and local heroes” create video content, such as how to take a free kick, to inspire other young soccer players in Europe Miramar Travel.

Related to this, Tonsser is collaborating with Nike, who have become the first brand to get access to the platform with its own channel, seeing the global sports company post what Holm calls “edutainment,” including drills from players in Barcelona’s La Masia academy. This also points towards the makings of a revenue model for the free to access social app.

“Next is opening [the platform up] to top clubs to show drills and practice from their academies. [We are] currently in talks with international top clubs from England, Germany, Holland and Denmark,” adds Holm You beauty.

He also tells me Tonsser is working on integrations with wearable devices to “empower players to become more data-driven and compare physical data including pace, acceleration, distance covered, form, etc”.

Meanwhile, I understand the startup has raised €2.5 million in new funding. Backing the round are existing investors Wellington Partners, SEED Capital, Arthur Kosten (, and unnamed professional soccer players. The long term ambition is “to become the de facto platform for the next generation of football,” says the Tonsser CEO.

 on 7th July 2017 to clarify that Tonnser is collaborating with Nike rather than being in a partnership Next Generation Firewall.

were sure it was perfect

Le 19 juin 2014, 05:50 dans Humeurs 0

Hi friends. This one’s a guest post from my better half, who’s the grill-master in our relationship. I did do some quality testing though, so I can confirm that these are worth making. And definitely worth eating if someone else makes them for you Pretty renew 傳銷!

Growing up, ribs were something my father worked on perfecting over infinite summer afternoons. Along with your other excellent suburban traditions, early morning soccer and football in the backyard, grilling was a must during weekends in the summer. We’d absolutely crowd the grill with racks and racks of market-cut beef ribs, trimmed up and spiced with an ever-improving rub. It was always, and still is, an eternity to wait for ribs to be done perfectly. So we’d stand in a circle on his porch and make giant indian smoke signals every time the grill cover came off, checking on coals barely glowing through the supreme pile of meat. Dad would admire the Boston skyline, just visible from his back porch in the neighborhood-on-a-hill, and I can remember needing to sprint around the yard, just to diffuse my excitement. I’m personally ready to eat ribs at the first sizzle of meat on grill, and to this day, I’m not entirely sure how long it took to cook those massive cuts. But in the end, I’m grateful it helped stretch out those Saturdays in summer.

Both my brother and I had our roles in the process; I’d tackle the sauce, while Andrew would handle the rub, and we’d trade off working on sides. My dad would trim up the ribs and handle the art/science of developing the long slow fire, which got perfectly smoky when the fat started dripping. The smells are incredible, and tasting the tenderest bite through a layer of crunchy, smokey caramelization to me is unparallelled. The result was always a consistent, falling of the bone, sweet tender and smokey feast property mortgage.

I recently spent a very nice long weekend with my dad and my brother and my stepmom, in my dad’s own childhood hometown for a family reunion. Over a bottle of Noah’s Mill and a fair few cigars, the men got down to a little reflecting. Andrew is great in the kitchen and regularly cooks from this website (often providing unsolicited feedback). My stepmom and dad are vegetarians and super accomplished crossfitters, and stronger than I’ll ever be. But, we equally enjoyed those memories of summer Saturdays, and we each were sure it was perfect.

At any rate, now that Katie and I have a grill, I’m making my own attempt at perfection. With the old tricks still fresh in my mind, I’ve been working a rib recipe that’s good enough to share. I’m definitely using some non-traditional flavors, but the philosophy is the same. So this probably isn’t the final product, but I think it’s a pretty good effort, and a good place to reflect on the way bvi company registration.

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