Next Page: 10000
|Cache||Off topic, but I just found this on Da Intertoobz and I had to share it with you lot, especially our blogmistress and her honorary sisters here. :twisted:
For sale is a Colt Service Model Ace in .22 Long Rifle. In 1978 Colt returned the Ace Service Model to its line-up in an updated version with Gold Cup sights and cosmetics. These were made from 1978 to 1982, and serial numbered in the range of SM-14001 to SM-43830. A few late guns had the serial number with a letter rather then S.M. Approximately 30,000 were made. The Service Model Ace had a floating chamber and an "SM" prefix, while the true "Ace" was a blowback and had no prefix and were a tribute to the Pre-WW2 and WW2 Colt Service Model Ace. Pistol is in 98+% condition. No idea who did the engraving. It is not factory done and I have not lettered it to prove that. But it is tastefully done (in my opinion) and makes for a beautiful piece you can shoot or use as you “BBQ” gun! The grips are real Sambar Stag that haven't been imported since 1996 into the U.S. The box and paperwork are original but the box is numbered a few hundred lower than the pistol. The 2 original Colt mags have different markings. It’s hard to capture the beauty of this pistol in photographs. Much better in the hand.
$1,000.00 plus actual shipping or 6% VT sales tax in Vermont ONLY. I do NOT charge over my cost to ship! Email me at email@example.com#utm_source=googlier.com/page/2019_10_08/10556&utm_campaign=link&utm_term=googlier&utm_content=googlier.com or call Shawn at 802-316-1020. I take USPS money orders, discreet Paypal gift, or credit cards plus 3.5% of the total. I am an 01 FFL. Must go to an 01 FFL or better (NOT C&R eligible). I WILL sell to California. I am all set up to do so. Please go to my website, www.dogfacesupply.com#utm_source=googlier.com/page/2019_10_08/10556&utm_campaign=link&utm_term=googlier&utm_content=googlier.com , and scroll all the way down to learn the actual California C&R FFL laws.
|Cache||Why is it that every year around this time our hygge senses start to tingle and a new set of cozy themes start to dominate the photos we take? What causes the rekindled mass love affair with XXL cocoa mugs, plaid blankets piled up on pallet beds and people staring sentimentally out of windows? It’s sweater weather that does this. It’s the romantic early phase of fall, the time of year that for a brief moment gives us the best of both worlds – when it’s chilly enough to be bracing but mild enough to get properly cozy and snug. … Continue reading |
|Cache||It is believed that in the life of every entrepreneur, especially the beginner one, there can be a dilemma. The question is: how to advertise their product, how to make a really cool design for social media profiles or flyers for advertisement and so on. For example, one has an exhibition or other interesting event and there is very little preparation time for it! Everybody knows that it is possible to order a design of your dream in a design studio or ask for private designer’s help. But it is not always justified and sometimes it can be a very … Continue reading |
Me fui donde habitan tus miedos, detrás de los pesares y junto a tus recuerdos. Encontré rastros de tu corazón roto, lagrimas saladas, todos los besos que dejaste en otras bocas y el mar.
Mira como llegan los navíos frente a la ventana en cada atardecer, en cada uno de ellos apareces y te vas. Las ilusiones son como el perfume de todo tu cuerpo, la inmensidad de tu mirada me alimenta y la noche.
Te vas y vuelves como la luna que a veces ni si quiera se ve por las nuves del algodón de tus pechos. La vida se encabrita con mi corazón que te llevas otra vez.
Here is the screenshot
|Cache||This month we’re celebrating Original Content in every shape and form, and you’re invited! There’s a new theme each week between now and October 24th, so grab your paint-brush, your...|
|Cache||Cambio De Tercio is seen by many to be one of the best Spanish restaurants in London and after seeing my fellow bloggers rave on about a couple of dishes I pushed this to the top of my to do list with a leisurely Saturday lunch.|
Although I believe tasting menus are available in the evenings, at the weekend lunch a choice of a la carte or weekend lunch menus were available. We went for a couple of tapas dishes and a main course, and could mix and match from a selection of traditional tapas, chefs special dishes and main courses. The chefs dishes and mains show influence from modern Spanish cookery and the latest in food wizardry. We started with some bread, a basket of somewhat uninspiring rolls, but these came with the type of olive oil that reminds you that you aren't making enough effort to source olive oil for home, with a bright green colour and incredible fruity, fragrant flavour.
First up, one of the dishes we travelled across London for. Eight hour tomatoes are cooked for the aforementioned 8 hours in oloroso sherry and served with basil caviar and goats cheese. The tomatoes were stunning, textured almost liked figs, sweet, moist, packed full of flavour and well matched with the heady basil and tangy cheese. This is the type of dish that justifies why I go out hunting for good meals, I've never had anything like it before and I know this will be one of the vegetable dishes that I use to benchmark future meals. My wife pronounced this as one of the best things she has had, that is, until the next tapas dish came out.
The "New" Patatas Bravas are Cambio De Tercios take on patatas bravas and are basically, crispy potato cylinders filled with spicy tomato sauce and aioli but are so perfectly balanced, and each element so perfectly cooked that they resemble manna from heaven, a mouthful of pleasure eliciting a chuckle of joy and a smile. Very little could top those tomatoes, but these were a strong competition.
I nabbed a couple of the incredible potatoes but also had a dish of my own, cuttlefish meatballs in squid ink sauce. Four generous size balls covered in a black sauce that defied my phone cameras ability to balance light, with a single tentacle and some pumpkin puree. The cuttlefish and squid ink came through really well, with huge depth of flavour that matched the gorgeous smell of the dish as it was presented. I might have liked a touch more puree as it really added a lovely touch of sweetness and extra dimension.
The mains continued with the quality, my main, an oxtail dish presented a new way of enjoying one of my regular Sunday casseroles, oxtail in red wine. This dish just took the humble cut to stratospheric height with a sweet, sticky, unctuous sauce packed full of flavour, like they had an entire bottle of wine distilled into each bite. With this, a fruit I've not even thought would go with beef, with an apple sauce and tangy, crunchy chips of green apple providing much needed balance to the fatty richness of the oxtail. The other element really stood out too, whilst I've had foams galore, the lemon thyme "air" was unusual in having a really strong, also perfumed herbal flavour and stayed a stiff and airy foam right until the last bites of the meat. I used it like a three dimensional dip, just coating the meat in thin layer of foam. The side of mash wasn't what I expected, textured almost like a thick sauce than mash, but utterly delicious and a lovely foil to the other elements on the plate.
My wife had an excellent bombas rice casserole, a rice dish using a rarer version of the Spanish rice varieties. This dish was not quite as wet as risotto and somewhat like a paella and came with some very well cooked vegetables, including enoki mushroom's that my wife isnt normally too keen on, but were polished off rather quickly due to being so fine.
Desserts were equally as good, my wife's white chocolate ganache, passion fruit, pistachios, and ginger ice cream a great combination, whilst I had a dessert that showed some real technical brilliance, a frozen mojito inside a blown caramel ball, resting on a bed of rum jelly. I really enjoyed this fun dish, where you had to smash the ball and mix everything in the bowl up to experience all the mojito flavours, and was a delicious as it was clever and hard to make. Top marks to the kitchen for this.
We finished with some petit four and coffee, the bill coming to £157, below what I would normally pay for food of this quality, and indeed, quantity. We left happy and sated and it reignited my passion for dining out. I see why Cambio De Tercio is so popular, and why its nearby sister restaurants and bars have a good reputation, and I can only recommend you give it a try, if only just to eat some tomatoes and potatoes.
8 hour tomatoes.
"New" patatas bravas.
Cuttlefish meatballs in squid ink sauce.
Olive oil mash.
Bombas rice casserole and vegetables.
White chocolate ganache.
Crispy Cuban mojito in blown caramel ball before,
Cambio De Tercio
|Cache||During July we treated my mum and my stepdad to a lunch at Midsummer House, and I feel I've neglected my duty to report back on such a memorable meal.|
We went for the seven course menu, with a vegetarian version for my wife, and gluten free for my mum. We started with a fabulous range of canapes out in the garden, and on an absolute scorcher of a day. In particular I remember a truffle eclair which just has to grace my list of favourite things ever, simply awesome.
The barbecued beetroot this time included nitrogen frozen goats cheese, hard, angular looking bricks that melted in your mouth, a wonderful technical element that didn't take anything away from the excellent cheese. A stunning quail dish included hay smoked crispy quails eggs and a finger of toast, puree and grapes, with special gluten free bread for my mum. I was also delighted to try a scallop and apple dish I've seen in other reviews, and it was beyond my expectations, a perfect dish.
My wifes vegetarian menu included some memorable dishes, a crispy coated poached egg on a bed of brilliant green pea puree, peas, and girolles, and a dish of smoked roscoff onion filled with a grain risotto that arrived under a dome of smoke.
The meal ended with similar desserts to our previous visit, with the strawberry dish being accompanied by a strawberry soup concentrated by running it through a centrifuge. We finished with a generous range of chocolates, as well as maraschino cherries for my mum, and those gorgeous bottereaux for the rest of us, hollow diamond shaped pastries dipped in calvados cream and apple puree the thought of which still puts a smile on my face today. Oh, and I mustn't forget the visit from Clifford the English Bulldog, a fine chap indeed.
This was a very special day, indeed my mum saying was the best she has ever had. From the first to last bite, everything was nearly perfect.
Liver parfait cigar, tartare of fish on fish skin crisp.
See that eclair in the middle? One of the nicest things you'll ever eat.
Crab amuse. My wife had a tomato gazpacho instead.
Beetroot, goats cheese.
Quail, grapes, shallot puree
Hay smoked crispy quails eggs.
Crispy hens egg, peas, girolles. Vegetarian food doesn't come much better than this.
These came first.
And were grated on the scallop and apple dish.
The smoked roscoff onion arrived under a dome filled with smoke.
Lamb, tomato, old Yorke cheese.
On a hot day, the nitrogen frozen shards of blueberry in this lemon posset were just what I needed.
The ladies also received a box of chocolates to take home. The chocolate on the far right was filled with pistachio puree and the best of them all. Easily the match of any of the famous chocolatiers.
I could murder a plate of these right now.
|Cache||Today we enjoyed a dim sum lunch at Royal China Canary Wharf. I've been meaning to take my wife for dim sum for a long time now, and a trip to Greenwich saw an excellent excuse to take a short detour to Royal China.|
We chose a range of dim sum dishes, a mix of vegetarian and non-vegetarian, all were excellent. My wife had steamed vegetarian dumplings and a fabulous vegetable cheung fun, and we shared some vegetable crispy noodles and the best spicy salt crispy tofu I've ever had, each one fried to perfection. I tried some roast pork puffs, pastry up there with the best I've had in Michelin starred restaurants, some awesome crispy yam and meat paste nest like things, scallop dumplings, lush with scallop and crunchy water chestnuts, and a selection of their superb cheung fun.
The Royal China chain count as some of the best Chinese restaurants in London, queues were evident at 3pm on a Sunday at our one, and I know the rest are incredibly popular. You certainly couldn't go wrong with a visit.
Roast pork puffs, fried yam paste dumplings.
Vegetable cheung fun.
Vegetables and crispy noodles.
Royal China cheung fun.
The last two dumplings.
|Cache||My wife and I had to go to St Pancras, so we had a good excuse to return to Grain Store, where we were lucky enough to get a walk-in.|
The food and drink was outstanding, with many new dishes and drinks on the menu. Special mention has to go to the excellent range of soft and alcoholic drinks, with some really unusual cocktails and top quality juices on offer. My wife started with a Fellini, an apple, fennel and prosecco cocktail that was absolutely delicious. I love the style of the food at Grain Store with a focus on vegetables, a menu inspired from cultures around the world. This is one place I would love to live near enough to visit regularly, definitely one of the best of the newer restaurants in London.
Salted watermelon, borage flowers, pink grapefruit, curry oil, crab mayonnaise.
Sweet potato waffle, raw and cooked vegetables.
Grilled Lebanese cucumbers, pickled tomatoes, duck pastilla.
Grilled aubergine, rice, cucumber raitha.
Coconut, kaffir lime, green tapioca, sweet potato, banana leather.
Jurancon Moelleux 2007, Domaine de Souch.
|Cache||C&R Cafe is a Malaysian cafe, located in a small alleyway in Chinatown. It has a good reputation with the Malay expat community, and a number were present, drinking Milo gives it away.|
I had Nasi Lemak, a dish of coconut rice, chicken curry with accompaniments of sambal belacan, cucumber, ikan bilis (dried anchovies), peanuts and acar. Sambal belecan is a kind of paste with chillis and belacan, (pronounced bla-chan) the famous fermented shrimp paste of Malaysia and is a fiery, blow your head off type taste explosion that is best considered an acquired taste. Even though I'm half Malay, I'm not that good with chillis and could only handle this in pinprick amounts mixed with the rest of the food. The acar pickle was lovely, with large chunks of pineapple helping to wash away some of the fiery heat of the meal.
My wife had a beancurd and rice dish, with another chili hot sauce. We both had satay on the side, chicken satay for me and a fried beancurd satay for my wife. These were pretty good, the chicken crisp and sweet on the outside, but soft and juicy inside. The beancurd satay were excellent, crisp throughout and to quote my wife; "like air", perfect with the robust peanut sauce. We also had some roti canai, the fried bread that is dipped in curry sauce. This was ok, albeit quite greasy compared with others I've had.
Beancurd and rice
|Cache||We returned to Galvin La Chapelle for Sunday lunch, which rolls in at a rather tasty £29.99 for 3 courses, excellent value considering it has a star, top end service and a gorgeous dining room.|
The meal was as good as ever, with a fantastic summer truffle bouillon to go with my guinea fowl and vegetables being the highlight of my meal. Another dish of note was my wifes cucumber soup with horseradish cream, a perfect summer starter.
The bread has really improved too, the crust on my white sourdough kept me returning for more.
Mackerel, pink grapefruit, fennel
Cucumber soup, horseradish cream
Guinea fowl, vegetables, gnocchi, summer truffle bouillon
Risotto, girolles, sage
|Cache||We had a wonderful meal at Simon Rogan's Roganic last year, and when it closed without any confirmation of a follow up London venture I was disappointed that we would not be able to sample his cooking again without a long journey up to Cumbria. So, to my delight, when Claridges announced he would be taking over the restaurant from Gordon Ramsay, I knew we would be heading for lunch as soon as we could.|
You can't help but feel a bit special when heading into Claridges, and as we arrived a little early we soaked up the ambiance in the lobby before heading in. The room is impressive, with Claridges stunning art deco architecture, but a natural, organic feel, with pebble stones on wooden tables with a comfortable ambiance.
We were sat and Jack, joining Fera from our Fitzrovia haunt Kitchen Table, came over for a chat and took our drinks orders. Nice to see a familiar face. Throughout the meal the service from all was top class, just the type of consummate professionals I would expect at venue like Claridges, and not a hint of stuffiness.
Starting with some cocktails, pea shoot, apple marigold and vermouth for my wife, and a lovage and herb rye whiskey for me. Both were unusual, and quite different to anything I've had before, and as I'm a fan of lovage it was great to taste it in such a different way. However, note to self: Don't have whiskey cocktail instead of breakfast.
The first dish was brought out by Simon himself, a rather impressive start. A crisp barley wafer with smoked eel, lovely, light and flavoursome. The canapes were all equally lovely, a mouthful of the sea in the form of a mackerel wafer, a fabulous bite of rabbit, crisp, warm and rich, and an absolute peach of a dish, a bowl with potato mousse and winslade cheese dish, including duck heart for myself, being particularly memorable. The last amuse bouche was clever, an almost ice cold salad of crab with rhubarb acting as a perfect palate cleanser before the bread course, a hunk of bread with butter and unusually a cup of sweet onion broth.
The main dishes were all very much what I would expect from Simon, very light, bags of flavour, highly technical, unusual herbs and foraged ingredients. The cabbage/beef course had an amazing smoked broccoli cream I will remember for a long time but the star was a dish brought out by Simon himself, a grilled salad. This was amazing, a barrage of crunchy and crispy textures from the grilled leaves, underneath a gorgeous truffle custard redolent with strong truffle flavours served in a wooden bowl and with a large wooden spoon, which i used to scrape the bowl clean of every last trace of that custard. I've seen some of the opening reviews where some found they weren't so keen on some courses, but I couldn't fault a single dish, and every element from the shellfish butter with the prawn to some delightful discs of pickled tongue with the hogget an absolute treat.
Desserts were similar, light, fresh with perfect balance. I loved the cherries that came with the yoghurt, and the celery pieces at the bottom of the ice cream dish were a touch of unexpected genius, I now know that if you do it right, celery can go in a dessert. This was finished with a blackcurrant wafer and a fizzy blackberry concoction, which was excellent, and I think a much better choice than the chamomile milkshake I've seen described elsewhere.
The petit fours were again something out of the ordinary, especially the sweet cicely cake, a ghost of a sponge so light it barely seemed real. We ended the meal with a fancy filter coffee poured at the table, in a rather cool Japanese filter kit, the coffee a fabulous Kenyan blend that we took without milk and clearly a cut above most coffees I've had.
Our wine, recommended by the sommelier on my vague instructions for something sweet, fruity and fragrant was a bottle of Patrimonio ‘Grotte di Sole’, Antoine Arena 2010 (£75) and was perfect with the food, lasting us right to the petit fours.
The bill came to around £420, our most expensive London meal, but with the surroundings, food, service, booze and a 15 quid (!) coffee it wasn't too much of a shocker. We enjoyed a memorable lunch, Simons food is exciting, unique and every bite a joy. Vegetarians are equally catered for, with Simons food naturally being more vegetarian friendly, especially with so much being sourced from the farm in Cartmel.
Puffed barley, onion, watercress. Puffed barley, smoked eel, watercress.
Berkswell cheese, pickled plum. Mackerel, seawater cream, caviar.
Stewed rabbit and lovage.
Chicken skin, thyme, roasted garlic.
Scallops in buttermilk.
Peas in buttermilk.
Winslade and potato.
Crab, rhubarb, goats cheese.
Kohlrabi, rhubarb, goats cheese.
Malt bread, onion broth.
Raw beef, smoked broccoli cream, scallop roe, acidic apple juice.
Sweetheart cabbage, smoked broccoli cream, fresh curd, acidic apple juice.
Oxalis, smoked yolk, carrot, juniper.
Prawns from Gairloch, picked alexander, asparagus, shellfish butter.
Asparagus, picked alexander and sunflower.
Grilled Salad, Isle of Mull, truffle custard and sunflower seeds.
Cods cheeks poached in dulse stock, artichoke, beetroot and sea orache.
Artichokes with dulse, beetroot and sea campion.
Herdwick hogget, pickled tongue, mushroms, turnips.
Celeriac baked in hay, crispy skin, hen of the woods, turnips and hazelnut.
Chamomile, butterscotch, celery.
Sheep's yoghurt, cherries, Douglas fir.
Hampshire Strawberries,woodruff and elder flower.
Blackberry and lemon verbena.
Sweet cicely cake.
Banana mint drops.
Fera At Claridges
|Cache||We recently enjoyed a lunch at Pied a Terre in Charlotte Street, Fitzrovia. As my wifes birthday fell on a Monday this year, it required a little more research to find somewhere open on Mondays. Luckily Pied a Terre, somewhere we have passed numerous times and have been meaning to visit, was not only open on Monday lunch time, but also had a 6 course tasting menu available for £49 a head.|
We started with a selection of canapes, with stand outs being a battered mussel, a salty crunchy delight of a bite, and a wonderful flavour rich celeriac panna cotta for my wife. We tried a few breads including an excellent brioche and ok baguette, but the star of the show was a treacle bread which was simply one of the best breads I've had in a long time, a perfect crisp crust with soft, chewy crumb with a definite hit of treacle.
We both started with a chestnut and juniper gnocchi, a golden fried pillow with a brown caramelised surface and a generous slice of truffle on top. Into the bowl was poured a chestnut and truffle veloute. This was a fine start to the meal, with a deep truffle flavour in the smooth veloute.
The next course was a carrot dish, the carrot coated with blackened spices and with accompanying vegetables, the spices were intense and well flavoured, a fine way to treat a humble carrot. I had a fantastic dish of cod with really lovely mussel sauce and some flavourful little new potatoes, the dish as delicious as it was pretty on the plate.
Our mains were both excellent, for me guinea fowl, morel mushrooms and shallot and liquorice puree. The guinea fowl had good flavour, a superior bird to chicken for me, but the morel mushrooms, my first of the year, were absolutely top class, some of the nicest I've ever had. My wife had a onion squash ravioli, topped with cavelo nero and a pine nut butter. She really liked this dish, especially the textures added by the pine nuts.
Pre-dessert was a glass with some lemon posset and orange mousse, a lovely little palate cleanser topped with some awesome white chocolate and freeze dried blood orange pieces on top, very nice indeed. Dessert proper show cased some very high end patisserie, a Valrhona chocolate creme, with dots of caramel sauce, cubes of chocolate jelly, some lovely peanut brittle pieces. The accompanying salted peanut ice cream was gorgeous, and the salty notes balanced against the sweetness of the chocolate perfectly.
We had some nice wine to match, 2 glasses of rose champagne to start, a couple of excellent whites with the food, the 2 dessert wines recommended were really good. My Spanish red, a Dolc Mataro was unlike anything I've had before, sweet with many fruity notes, and just my type of drink.
Petit four came with coffee, first up 3 on a dish, including a fantastic mandarin filled bowl, followed by some coconut ice cream truffles, and finally a bowl of hot doughnuts, each one as fluffy as a cloud, exceedingly fine examples of their kind.
I was really impressed with Pied a Terre, not only was every aspect of the meal absolutely first rate, a tasting menu with an especially generous selection of goodies to accompany the coffee for £49 felt very good value. The restaurant team, with Marcus Eaves and his crew providing the best London's fine dining has to offer, with a really charming front of house to back them up.
Chestnut and Juniper Gnocchi with Chanterelles, Chestnut and Truffle Velouté
Cod with Poached Baby Potatoes, Fennel Puree and Cornish Mussels.
Carrots Cooked in Blackened Spices with Squash Purée, Cracked Wheat, Chilli, Coriander and Mint
Guinea Fowl with Morel Mushrooms, Braised Leek, Shallot and Liquorice Puree, Rosemary Jus.
Onion Squash and Sage Ravioli with Chanterelles, Cavelo Nero and Pine Nut Beurre Noisette
Lemon posset & blood orange
Valrhona Chocolate Crème with Caramel Sauce, Salted Peanut Ice Cream and Chocolate Jelly
|Cache||My brother was over for his annual trade expo in London, but as I had plenty of notice I managed to get a table at The Ledbury on a Friday night, no small feat. On Friday and Saturday you have a choice of 2 tasting menu's, and we opted for the one with an extra course with a few substitutions.|
We spent some time choosing a bottle of white, and the sommelier had it spot on with his selection, a demi-sec perfectly sweet enough for my taste, a Vouvray Le Mont, Domaine Huët from 2009.
There was a good selection of bread, with a small seeded loaf placed on the table and a choice of breads from a basket, including their excellent bacon and onion brioche.
Our first course was an artichoke and grape salad, with desiccated foie gras, a nice fresh start to the meal, with particulary nice Sauternes grapes. Next up, a really fine dish of baked crapaudine beetroot, beetroot crisp, black olives with a slither of smoked eel. Crapaudine are particularly fragrant beetroots with a delicate flavour, and were fantastic combined with the smokey rich eel.
Following this was one of The Ledbury classics, flame torched mackerel with shiso, celtic mustard and cucumber. I love this dish, and was just as good as previously. We followed this with another classic, the buffalo curd and onion broth with the awesome bechamel and truffle cheese on toast. This is so good I really wanted my brother to try it and they were more than willing to substitute a quail egg and truffle dish for this so we could. The cheese on toast was fabulous, i could eat a whole plate of it alone, it's as perfect as anything could be.
We followed this with a fantastic scallop dish, the scallop served with seaweed slices, cauliflower and a beautiful buttery foam. Soon after we were presented with the whole pork jowl, slow cooked for hour and finished with a selection of spices. When plated, the crackling was turned into a crumb and sprinkled on top of the pork and served with slices of apple and hazelnuts. The crackling and pork were a fabulous combination, soft, rich and unctuous.
The best was saved until last, a fillet of beef, served with smoked bone marrow, crispy potato and salt baked ash covered celeriac. This was seriously good, every element in harmony and packed with flavour. My brother finished his off in seconds, and spent the rest of the time jealously eyeing up my plate, drooling and trying to persuade me to share the rest. Not a chance.
Pre-dessert was a blood orange granita and clove yoghurt, with the balance of clove just right as its an ingredient that can overpower so easily. Dessert itself was a replacement for the chocolate and banana tart, as my brother is avoiding gluten (yeah, yeah, yeah I know). A citrus brulee was topped with a quenelle of apple and a lovage puree, a deceptively simple dish that worked really well, especially the citrus flavours in the brulee, which managed to be flavourful without being acidic. I'm a big fan of lovage too, an aromatic kick that blended with the sugary crisp and brulee so well.
We finished with coffees and petit fours and left with the knowledge that this time, we certainly made the right choice on choosing the some of best food London has to offer. A perfect meal.
Salad of Violet and Chinese Artichokes with Hazelnuts, Grapes and Grated Foie Gras.
Crapaudine Beetroot Baked in Clay with Smoked Eel and Dried Olives.
Flame Grilled Mackerel with Pickled Cucumber, Celtic Mustard and Shiso.
Hampshire Buffalo Milk Curd with Aged Comte, Truffle Toast and a Broth of Grilled Onions.
Scallop with Seaweed and Cauliflower.
Jowl of Pork with Apple, Hazelnuts.
Fillet of Belted Galloway Beef with Celeriac Baked in Juniper, Bone Marrow and Crisp Potato
Clove Yoghurt with Blood Orange Granita.
Citrus Brulee with Apple and Lovage.
|Cache||Unfortunately two of my favourite restaurants have closed recently. Nuno Mendes at Viajante left to start up Chiltern Firehouse, which is getting some good reviews and soon due a visit. The restaurant itself closed on 28th February, with Jason Athertons group looking to put in Lee Westcott from 22 Ships Ham & Sherry in Viajantes space. The second is Tom Aikens Restaurant, which closed last month. Tom is apparently looking to relocate to somewhere busier, either the West End or East End. I hope they hurry up, I really enjoyed our visits to his eponymous Chelsea restaurant.|
Also closed is Bo London, which looking back now, received a better write up than it should have done. These days, post HKK, I might have forgone the several hours of writing, formatting and photo editing and not bothered to write it up, much like disappointing meals at other places which never make it on to my blog. Whilst the food was excellent, the portions were tiny and the bill massive, and that's my main memory of it these days.
Edit: Reports of Bo London's demise have been greatly exaggerated, apparently it's a refit not a closure.
Edit 2: Actually, no, despite the statements that it was a water leak and refit, Bo London Ltd is in administration. Watch this space though, they might do the phoenix company thing and rise from the dead.
Since my previous post I had two more excellent meals with my wife, a fourth visit to Kitchen Table for their fabulous New Years Eve meal and a long lunch at Pied a Terre, who had an excellent 6 course tasting menu for £49 offer going that coincided with my wifes birthday. I've been meaning to go to Pied a Terre for a while, and enjoyed some fantastic dishes, a lovely gnocchi and chestnut truffle veloute starter, an excellent cod dish and guinea fowl main with some top rate patisserie on show with a chocolate dessert. On top of this was one of the best breads we've had in the form of a treacle loaf, and a very generous selection of petit four to finish, with some awesome cloud like doughnuts.
I also went to The Ledbury with my brother, in London on his annual trade show visit, and we indulged in the long tasting menu with a bottle of very good white and had a nigh on perfect meal. I'll write it up in detail soon.
Lobster ready for plating at Kitchen Table.
My wife and I enjoyed the tasting menus at Pierre Gagnaires London outpost, Sketch. The venue is a large building just off Regent Street, with tea room, bistro, bars and the 2 starred restaurant, The Lecture Room and Library. The building features some serious decor and design throughout and some stunning areas including a toilet with egg shaped pods like none other I've seen. Upon arriving were lead up a roped off stairway, and double doors were theatrically opened to show the restaurant in all its glory, the best looking dining space I've been in so far.
The meal itself was fabulous, with each course featuring multiple elements, sometimes presented on multiple dishes. My first course of a warm dish of lobster, broccoli and sauternes gel, a small bowl of cold lobster jelly, and Asian salad of claw was a good example of this. Every course was of the highest quality, as good as anywhere else I've eaten since starting the blog. Stand out dish was probably one of my wives vegetarian courses, a smoked potato, beetroot veloute and blackcurrant ice cream, an unlikely combination that worked incredibly well, smoky, earthy and sweet yet balanced and in harmony, truly outstanding. I also loved Pierre Gagnaires Grand Dessert, 6 different dishes my favourite of which was a lemon veloute, thai herbs, fruits and sorbet, with one of the herbs being coriander, the first time I've had it in a dessert yet worked perfectly with the citrus flavours. All six dishes were an absolute treat.
Although I've not written in as much detail as I have with other meals due to time constraints, I can't praise Sketch enough, the venue, food and service were of extremely high standard, and The Lecture Room and Library at Sketch is easily one of the best restaurants in London.
Upstairs At The Ten Bells.
We had an excellent Sunday lunch at Upstairs At The Ten Bells, the Spitalfields restaurant from the Clove Club guys. As it was December only a set menu was offered, but this was a selection of starters including the excellent buttermilk fried chicken dish on pine I had at the Clove Club, although this time it was pheasant. My wife and I both a had a chestnut veloute starter of excellent quality, and I had an absolutely brilliant main course, a featherblade of beef generously covered in a bone marrow butter, swede puree and cavelo nero. The bone marrow butter was awesome, a slight cheesy note from what might of been unpasteurised butter with the richness of bone marrow, a perfect accompaniment for a blade of beef so soft I used a fork to cut.
I like this venue, the pub being steeped in history, indeed the rickety stairs up to the restaurant featured bare plaster, gas lamps and an old sash window that looked as it probably did when Jack The Rippers victims plied their trade there.
Return to Kitchen Table
Our third visit to Kitchen Table showed the same commitment to consistency, high quality food and service we've had in all our meals there. An excellent evening as always, with some stand out dishes including a pigeon, a beef and burnt cream combination, which sounded unusual but worked incredibly well, a corned beef sandwich amuse bouche that still has my mouth watering to think about it, a beefsteak mushroom dish, a butternut squash pasta dish laden with truffle, and a fantastic brie, white Alba truffle, honey and brioche cheese course that would be hard to top anywhere.
Upstairs At The Ten Bells
Lobster three ways at Sketch
Smoked potato puree, beetroot and blackcurrant at Sketch
Lemon veloute, thai herbs, fruit and sorbet at Sketch.
Featherblade of beef, bone marrow butter, swede puree, cavolo nero at Upstairs At The Ten Bells.
Brie, white Alba truffle, honey and brioche at Kitchen Table.
|Cache||Grain Store is the all day restaurant from Bruno Loubet, part of the regeneration area behind Kings Cross. I'm more than familiar with the area, being a regular visitor to the now defunct Cross and Bagleys clubs that were there in the Nineties but now the area has changed beyond all recognition, the walk from Kings Cross taking you through a collection of building sites and over the Regents Canal to the finished Granary Square area, home to Grain Store, Caravan, Kerb and St Martins College of Art and Design.|
The restaurant retains its original warehouse dimensions, a large industrial space with bar and open kitchen, and was already busy when we arrived at midday. The menu is interesting, with a focus on vegetables, and the meat or fish element being mentioned last on the dish description and a large selection of vegetarian and vegan dishes. There's also a cocktail menu with savoury and sweet cocktails, and some unusual herb infused and smoked wines.
I started with lobster "Bloody Mary", with an accompanying plate of potato and rye bread, a fantastic slice spread with a umami rich seaweed butter and dense leafy covering of borage, oyster leaf, flowers and some hairy plant I didn't recognise. Hats off to Grainstore here, even though it had no noticeable fish or meat ingredients it was not labelled as vegetarian on the menu due to the parmesan in the seaweed butter. The lobster dish was a timbale of lobster and green, yellow, cherry and red tomatoes around which was poured a consomme of tomato and vodka. The consomme was excellent, intense with flavour and the tomatoes a nice mix of crunchy, soft and sweet. The lobster itself was cooked to perfection, soft as a pillow. My wife had a lovely looking plate of baked beetroots; orange, candy and red, goats labneh, pink pickled onions and a dill dressing.
The mains kept to the same high standards, for my wife a dish with a poached egg, a type of cheese, a spiced crushed nut mix called dukkah and a white bean hummus and had some very good feedback, a really delicious dish. I had a cast iron pan containing gratin dauphinois and topped with rabbits leg and salsa. The dauphinois was heavenly, creamy, garlicky potatoes and topped off with a beautiful piece of rabbit cooked under a Josper, soft and juicy, timed perfectly and with the pleasing smoky barbeque flavours from the Josper. The salsa verde was more guacamole than anything, lots of avocado mixed with the herbs and pickled jalapenos. You wouldn't have thought it would go with dauphinois and rabbit but it provided a pleasing creamy topping to the rabbit amd worked perfectly. The dish was utterly wonderful, supreme comfort food and just right for a damp September morning.
The dessert menu featured some unusual vegetable ingredients, horseradish ice cream and strawberries in one dish, and the the one I choose featuring spiced candied tomatoes and goats milk panna cotta. The tomatoes were actually whole cherry tomatoes, and whilst retaining a hint of tomato the sweetness from the candying process and spices provided a taste unlike anything Ive had before. The panna cotta was of excellent quality. My wife had white chocolate rice crispy cake chocolate mousse and almond ice cream. This was an excellent plate, in particular the lovely crispy cake and ice cream.
Grain Store is a popular place, when we left it was full and for good reason too, a whole menu of highly original and innovative dishes can be found and some really good food. I look forward to returning. Kings Cross and Saint Pancras, once desolate wastelands as far as food is concerned, now have a number of good places to eat and Grain Store is certainly one of the better choices. The bill came to 85 quid and included a £1 covercharge for water, two cocktails and service, not bad considering I had the most expensive starter and main and the quality of the meal.
Potato and rye bread, borage, oyster leaf.
Lobster 'Bloody Mary'
Beetroots, goat labneh.
Flat bread, poached egg, white bean hummus.
Gratin dauphinois, salsa verde, rabbit leg.
Spiced candied tomatoes, panna cotta.
White chocolate rice crispy cake, chocolate mousse, almond ice cream.
|Cache||A trip to the El Bulli exhibition at Somerset House saw us stopping for lunch in Covent Garden at the Opera Tavern, a Spanish restaurant in the Salt Yard Group. Opera Tavern differs from the other restaurants in the group, Dehesa and Salt Yard, in having a charcoal grill and specialising in Ibérico pork dishes as well as tapas.|
We started with 2 glasses of a pleasant Manzanilla Pasada, as my sum experience of sherry to date has been a sip of my nana's Bristol Cream and I wanted to try something proper as it was all the rage a while back.
The first plate, some butternut squash and sage croquettes with a quince alioli was a perfect start to a meal, smoky, buttery and sweet, topped off with a great alioli and utterly delicious. Following this a hunk of roasted salt cod on a base of compressed and crispy black rice, with a tomato sauce and basil sauce around it. This was a lovely piece of fish, and the rice beneath gorgeous, crisp, sticky and unctuous perfectly matched with the tomato and basil. My wife's plate of courgette flowers stuffed with goats cheese was fabulous, the courgette flowers in a tempura batter and generously covered in honey, top class stuff. I tried the mini Ibérico burger with foie gras, done on the charcoal, feted as one of the better burgers in London, and well, wow, a triumph of a burger and well worth at the top of any list. The burger was gorgeous, smoky and so juicy I left a pool on the plate as I bit into it, with fantastic onion rings and jam and brioche bun.
The last dishes to appear were a plate of roasted cauliflower with cumin, pickled romanescu, raisins and pinenuts for my wife, a pleasant combination, with a nice mix of spice and sweet. I had a plate of Ibérico presa, cooked medium rare on the grill, smoky and rich in flavour, and with a drop dead gorgeous sauce of shallots, capers and lemon, thick, sticky, sweet and tart. I have to say this was one of the best meat dishes I have ever had, astonishingly good, not just for the presa as the sauce was amazing.
We then tried a plate of 3 Manchegos, with some melba toast and quince and walnut jam. I'm a big fan of Manchego and really enjoyed the one with rosemary. Pudding saw us indulge in a few puddings, the cold chocolate fondant with salt caramel, espresso ice cream and coffee crumb and a parfait of Turron, a Spanish nougat, with yoghurt ice cream and apricot sorbet. The chocolate dessert was lovely, rich and filled with an excellent salt and PX caramel, but the Turron parfait was the better of the two, a gorgeous combination with the sweet parfait, tart sorbet and an almost cheesy yoghurt accompanied by a crunchy bed of praline.
The meal served as a reminder that I focus too much on certain types of restaurants, with the majority of my write ups being longer tasting menus and more formal dining, and that I need to spend some time trying some tapas and less formal places. The two Ibérico pork dishes, the burger and presa, were as good as anything I've had before, stand out dishes that will see me return next time we're in the West End for certain. The bill came to £117 and included 2 sherries, 2 peach bellini's.
Butternut squash and sage croquettes.
Roasted salt cod.
Courgette flowers stuffed with goats cheese.
Mini Ibérico pork and foie gras burger.
Grilled Ibérico presa.
Cold chocolate fondant.
|Cache||Midsummer House, set on the picturesque Midsummer Green on the edge of the River Cam in Cambridge, is the 2 star restaurant of the very talented Daniel Clifford. We had to park on the other side of the river and cross a footbridge to get to the restaurant and ended up parking just near the house my mother was brought up in. The main room is the conservatory of Midsummer House, with a walled garden surrounding it, a light and airy environment. There is a choice of lunch, a 7 course Taste of Market menu and an 8 course Taste of Summer House menu, we went for the vegetarian and standard versions of the Taste of Summer menu.|
Canapes were brought out whilst deciding on the menu's, a puree of tomato and vodka, essentially a slightly thicker bloody mary, fresh and flavourful, some fabulous cheese gougeres and an incredible pomme souffle filled with sour cream. I immediately knew we were in for a good meal, these were canapes of the highest order.
The amuse bouche was a light mousse of peas, with tomato underneath, and for me, prawns too. The mousse was incredibly light, more or less a foam, with an exceptionally deep pea flavour, with some tomato and some really excellent prawns.
The next course started table side, with the waiter spooning dried mushrooms and herbs into a cafetiere and adding mushroom stock, this was left to infuse on the table. The dishes arrived a few minutes later, for my wife some plump mushroom tortellini accompanied by girolles and herbs, the consomme from the cafetiere was then poured on. The tortellini and consomme were really good, with a huge depth of flavour, about as good a pasta as to be found anywhere. For me, a bowl with Cornish crab, mayonnaise and a sweet corn ice cream. The crab was really nice, fresh and flavoursome and I absolutely adored the sweet corn ice cream, a flavour I'm used to from my days in the Far East, but here refined and perfected like no other I'd had before.
The next course involved a little bit of theatre, a table inset with one of those Green Big Eggs, a fancy ceramic barbecue, was wheeled over, and 2 plates set, one of the chefs then came out and removed a whole roasted beetroot, and explained a little of the concept of the dish and how it was roasted for over 2 hours that morning in one of the Green Eggs. The beetroot were sliced in half and a semi-sphere scooped out and added to the plate, which also included sheeps curd, horseradish, beetroot puree and hazelnuts. The beetroot was superb, wonderfully flavoured, the curd, horseradish and other accompaniments partnered it perfectly.
The fish course was roasted stone bass, with razor clams, cucumber, wasabi and sorrel, with a grating of lime zest at the table. The cooking of the fish was spot on, with a gorgeous crisp skin, and I also loved the razor clams, cucumber and wasabi an excellent match for this fish. What stood out was the scents and flavour added by the grating of the lime at the table, elevating the entire dish to stratospheric heights. My wife's dish was a confit stuffed tomato. with courgettes and subtly spiced vegetables in a crispy sandwich.
Our main courses were again of very high quality, for me duck, cherries, sweet potato puree, hazelnuts and a tamarind gravy, with 2 crispy green leaves and a side dish of croustillant of confit duck on a bed of hazelnuts. The duck was superb and the gravy a shiny, unctuous, lip-smacking delight of a sauce, absolutely world class. I never found out what the leaves, were, but can confirm they were delicious. The croustillant contained a hidden surprise, a whole cherry! The juicy cherry and rich confit duck was a match made in heaven, top stuff. My wife's main was a pithivier of vegetables, with a side of vegetables, puree and sauce soubise. This was excellent pastry work, and essentially as perfect a pasty as you will get.
Pre-dessert was a lemon posset, with blueberries and lemon espuma. Lovely flavours here, and the blueberries were really something, I believe they had been frozen in liquid nitrogen then smashed, and were a lovely delight hidden within the excellently flavoured posset and foam, both sweet and tart. Dessert itself was a wonderful dish of strawberries, creme fraiche ice cream, an elderflower mousse in a cannelloni of strawberry, little cubes of shortbread, jellies and strawberry juices poured at the table. Every element was executed perfectly, and as good as summer treat as can be. A lovely finish to the meal.
We took coffee upstairs in a small lounge area with an external balcony, although a tad warm, I'm not sure why the radiators were on in the middle of a long August heatwave. The petit fours were different, warm sweet pastries laid out on a tray with 2 dips, one caramel and one of Calvados cream. The pastries were again top quality, incredibly light and crisp, and perfect for the dips, my favourite being the Calvados cream, awesome flavours there. Finally, a large wooden box loaded with chocolates was brought up and we chose 5 each. As with the rest of the meal, these were delicious, especially the lovage and bay leaf chocolates, 2 flavours I've not had the pleasure of trying before.
The bill came to about 230, and included 2 glasses of champagne, soft drinks for me and 2 glasses of white for my wife.
We loved Midsummer House, with its gorgeous riverside setting, world class service and as good as food as we've had anywhere. Every aspect, from the ingredients to the execution was of the highest order, and there were some real stand out dishes. I can't wait to return.
English peas, tomato and prawns.
Cornish crab, brown crab mayonnaise, sweet corn.
Beetroot cooked on open coals, sheep's curd and horseradish.
Roast wild stone bass, razor clams, cucumber, wasabi, sorrel.
Stuffed confit tomato, courgette and basil.
Slow roast duck, English cherries, sweet potato and tamarind, hazelnuts.
Pithivier, seasonal vegetables, sauce soubise.
Lemon posset, blueberries, lemon espuma.
Cambridgeshire strawberries, elderflower, creme fraiche, Scottish shortbread.
You can spot that from the strawberries onwards I realised the filters on camera were wrong.
|Cache||A few days in Brighton (staying at our favourite Hotel Una) saw us having lunch at what could possibly be the best vegetarian restaurant in the country, Terre à Terre. Terre à Terre has a cafe out front, with the main restaurant in a large room with a small open garden and patio at the back, perfect for the warm summers day we were there.|
We started with the tapas to share, a huge platter containing a selection of dishes from the menu. All were delicious, with some lovely beetroot soup and sour cream in a shot glass, 2 absolutely fantastic vodka roasted tomatoes, warm and fragrant and unlike any tomato I've had before, corn cakes, some spice covered crispbreads with aubergine dip, smoked tofu and a fabulous ratatouille and burrata. This was a great selection, and presented a good variety to demonstrate that there was some seriously good food coming out of the kitchen.
My main was an excellent goats cheese ravioli on a particularly good globe artichoke, poached egg on a grana padano sauce and smoked tomato sauce, with a mustard dressed salad providing some crunch from green beans and hazelnuts. The ravioli, egg, cheese and tomato sauces had some excellent deep and rich flavours, My wife had some fantastic beer battered halloumi, chips, preserved lemon relish, pea mint hash and some home made tartar sauce and pickled quails eggs. The batter had a nice crisp, with the lemon relish a stand out, again a quality dish.
Dessert was a gargantuan plate of churros to share, with 6 huge warm churros, a superb caramel sauce, a chocolate sauce with brandy cream and my favourite, vodka cherries. The doughnuts were really good, light and fluffy and the sauces accompanying them absolutely divine. After the huge starter and generous mains, we only managed half of the plate, and the remaining were packaged up for us to bring home.
Our meal at Terre à Terre was really good, with top notch dishes and some very high quality food on offer. Unlike some of the other vegetarian restaurants I know of, this is one that I am happy to visit, losing nothing at all by missing out on meat or fish. We will definitely return to sample more. The bill came to £120 and included an elderflower cocktail and kir royale for my wife, and 2 mango non alcoholic drinks for me.
Brighton has got to be one of the most vegetarian friendly towns in the UK, with Terre à Terre setting standards of vegetarian cooking for all others to aspire too, and the Laines containing not just one but a dozen or so vegan and vegetarian cafes, a far higher concentration than anywhere else, even in London.
Sussex Poached Pillow Talk.
Better Batter and Lemony Yemeni Relish.
Terre à Terre
|Cache||Viajante is now closed.|
We returned to Viajante for a long anniversary lunch a few Sundays ago. Although Nuno Mendes was not present, the quality and consistency of the dishes were very high. We were sat next to the kitchen and pass and we were able to watch the team in action. Excellent amuse bouches to be had, a mouthful of warm clam soup based on a Portuguese dish called Ameijoa builhao pato, amaranth popcorn, a salmon crisp, a lovely yeast potato and Iberico ham morsel, the olive soup as good as ever. Bread was as good as our previous visit, I have to say the crisp pointed ends of the potato bread baguette combined with their whipped butter make for the most perfect mouthful of bread I've had anywhere.
The meal provided some quality dishes, including a fermented scallop dish was unusual, a meaty texture unlike any scallop I've had before. A lovely crab in milk skin followed, with my wife having the leek and milk skin variation from before. An excellent carrot dish followed for my wife, with a sea bream with fermented carrot and gooseberries and a tart gel of sorts for me. There was also a fantastic flavour packed potato and onion concoction topped with a lush nugget of cod cheek and a stunning cod skin wrap, with daikon replacing the cod for my wife, a real stand out dish. The celeriac, truffle and potato sauce dish was similar to the salsify dish previously. The main courses were variation of iberico, a gorgeous hunk of presa with a vegetable crepinette to start for me with a lovely fresh pea, asparagus and custard dish for my wife, and a knockout square of pork belly with the almond, parsley and garlic picada and some fabulous baby beetroot, which my wife had as the main ingredient.
The cucumber and milk ice cream dish followed, this is one of my favourite desserts, and was just as good as I remembered. Strawberries came with an unusual buckwheat thing, which resembled liquid gel but could be picked up with a fork, delicious though. The milk dessert finished the meal, and was as good as before. Certainly a dessert that can be loved by those who don't have a sweet tooth too. Accompanying coffee were mushroom chocolates and those liquid nitrogen olive and basil gummys, a delicious and certainly one of the more unusual petit fours we've had on our travels.
Again another really excellent meal was had at Viajante, I love the blend of innovative and experimental dishes to be had and the menu format, with every course both a surprise and in some cases, sampling methods, tastes and ingredients I've not had before. The bill came to 270 or so, with non alcoholic lychee cocktails to start, a glass of Sadi-Malot Rose champagne, Monte Cruz Antao Vaz 2011 with the meal, and a really fine Meulenhof Spatlese Riseling 2010 to accompany dessert. We'll go back in the autumn.
Ameijoa bulhao pato.
Enoki mushrooms with green tea and dill.
Salmon with green tea and dill.
Yeast, potato and Iberico ham.
Yeast and potato.
Gordal Olive Soup.
Scallop with parsnips and watercress.
Parsnips and watercress.
Crab with milk skin and peas.
Charred leek with milk skin.
Sea bream, sea purslane, fermented carrot and gooseberries.
Carrots and horseradish.
Cod cheek with potato and onion.
Potato, Onion and Daikon.
Celeriac with roasted potato and mushrooms.
Iberico presa with vegetable crepinette
Green peas, asparagus and custard.
Baby beets, sorrel and picada.
Iberico belly with baby beets and picada.
Cucumber and reduced milk.
Strawberrys, buckwheat and melliot.
|Cache||We enjoyed another Friday night at the fabulous Kitchen Table. This is now a firm favourite of ours, with the round-the-kitchen format and friendliness of the team adding the extra dimension a normal restaurant just can't provide. I won't go into lengthy detail with each dish, but can assure you every course was delicious.|
The menu was a similar set up to previously, with the opening oyster and pickle having some lovely sea jelly and fresh flavours. The bacon jam loaded chicken skin was better than ever, and the salmon canape was particularly good. My raw scallop dish was a standout, with an excellent ginger mayo to match the scallop, the wife had a remarkable spring onion tempura. A lovely mackerel dish offered some tart flavours from green strawberries to match the excellent fresh mackerel. The barbecued spring cabbage was excellent, a truffle and parmesan loaded variation of an old favourite of mine, cabbage in cheese sauce. The bone marrow dish to follow was my dish of the night, with an astonishingly good beef fat lardo to go with the celeriac, fried marrow and chicken gravy with superb flavours throughout, absolutely stunning. The vegetarian version featured a girolle puree to match the celeriac.
Duck came in two parts, breast with a tart fruit yoghurt, and a second dish of confit duck, crispy wafer, pistachios and cherries, a great combination I could have happily ate as a large main. The vegetarian duo had some excellent fennel, barbecued in front of us on a wood and gas pit. Cheese course was a burrata, gooseberries and some of that awesome buttery fried sourdough we had on the previous visit. Desserts started with a single raspberry filled with frozen basil olive oil, with a refreshing blueberry, mousse and granita to follow. The barbecued peach with honey spooned from the frame was revelation and barbecued peaches and nectarines have featured at home since. An excellent strawberry dish followed, with caramac, ice cream and a fabulous fried vanilla sugar coated brioche. A glass of leaf tea with a mandarin ice cream teacake and cappuccino ice cream ended the meal.
Excellent root beer to be had too, I've not had the Dominion Root Beer before, I really liked the use of honey.
We enjoyed our meal just as much as the first time round, James, Sandia and the team provide one of the best evenings in London. We will head back in the autumn, if not sooner to see what the menu provides. I can't wait.
|Cache||Tom Aikens Restaurant is now closed.|
We returned to Tom Aikens Restaurant, this time sampling the tasting menu.
The Amuse Bouche was interesting, a lettuce from their rooftop garden, with a truffle Caesar dressing and some extra truffle grated on top. The lettuce was literally minutes from soil to plate and quite lovely, something a little different. Bread was just as good as before, and that cep butter is still unbeatable.
First course was an excellent smoked eel dish, with some variations of cucumber, sea veg and a watercress soup, light and refreshing. My wife had the celeriac dish from the previous visit, although a somewhat lighter balance of ingredients, reflecting the season.
My next course was an ingredient you'd think would be too much on a hot day, foie gras. There was a small line of foie gras mousse, some freeze dried foie, white asparagus, nasturtium, white asparagus ice cream, and at the table, a white asparagus veloute was poured and then the dish topped off with some grated frozen foie gras at the table. This was cool and refreshing yet the frozen foie, mousse and dried granules melted in your mouth and add a deep rich flavour. The white asparagus ice cream and veloute was fantastic, the sweetness balancing perfectly with the richness of the foie. This has to be my favourite ever dish featuring this ingredient, everything worked so well together and was so delicious as a whole. My wife's dish was the white asparagus elements, salad leaves and flowers.
Following this a baked scallop presented in a bowl of pebbles. The scallop was a huge, an excellent example of its kind, and this was different from other scallop dishes I've had by the addition of yeast potatoes, a piece of osso bucco and some toasted bread soup, which made the dish quite savoury and meaty, an excellent dish. I do like the marmite potato too. My wife had something similar to my first course, with various types of cucumber, pickled and salted, with some goats curd mousse, all lovely fresh flavours.
We both had the same next dish, home made ricotta, this was sandwiched between what might have been milk skin, and came with some honey jelly, a ice cream and granita, olive juice, pine buts and basil. I was surprised how salty and strong ricotta can be, almost like feta this was lovely. The honey jelly was particularly good too. Following this my wife had a dish similar to the egg dish I had last time, a large fried ducks eggs, crispy breadcrumbs, but this time with onions too. The caramelised onion bits were really great. I had an unusual dish, monkfish tail, pork belly and squid, the unusual bit being the sliced white strawberries and small cubes of what might have been a citrus fruit or white strawberries again, adding a sweet and sour element to the dish. The fish, pork and squid were generous portions, with that rainbow sheen on the monkfish showing just how fresh it was with some perfectly timed cooking. The squid was lovely, soft and flavourful, the pork belly piece small enough to make me want to try the pork dish next time i return. The sweet and sour elements from the fruit just about worked for me, but strawberries and fish might not be for everyone.
The final main course was the onion dish for my wife, there are some fabulous flavours here and excellent roscoff onions. I really like the sweet onion jam and burnt onion flavours in the piece I tried. Lamb for me, a lovely pink well flavoured piece of fillet, with Mediterranean flavours from the olives, courgettes and artichoke accompanying it. The courgette and olive tempura thing was really good too. However, this and the fish course were almost full sized portions, as were the egg and onion dishes my wife had, we were struggling a bit by the end of the dish, nearing my limits for savoury food.
Having said that, a short while later saw us clearing the plate of the strawberry dessert my wife had last time. It's just as well we have an additional pudding stomach. This is a fantastic dessert, lots of elements, all really great on their own or heaped on the spoon. I loved the strawberry caviar and incredibly light melt in the mouth meringue piece. Petit four were as before, but with an extra truffle of caramac and coconut caramel, as good as it sounds. This is definitely one of the best petit four selections about, a huge selection to be had. However, as we didn't check or weren't told if the jellies were gelatine free I had to eat them all myself. I'd recommend vegetarians check first, and to be honest the other pieces on offer are so good, extra instead of the jellies wouldn't be a loss.
I really enjoyed the meal, and was full to bursting, one wafer thin mint short of a Mr Creosote impression when we left, modern fine dining is not always so generous as this tasting menu. There were some really good dishes to be had, and that foie gras dish as good as anything I've had this year. The bill came to roughly £260.
Goats Curd Mousse
|Cache||We revisited Dinner last week, taking my mum and step-dad out for lunch, two weeks of Heston in row!|
The bread was really good this time, and I thought the brown better than that at the Fat Duck last week, a really well flavoured sourdough with the crispest of crusts. My mum and step-dad had the Meat Fruit to start, whilst I tried Frumenty, a new dish of grilled octopus in a smoked sea broth, possibly the best dish I've had Dinner, a fantastic smoky broth with oats, seaweeds and anemones of lovage puree and two perfectly grilled pieces of grilled octopus. My wife had the vegetarian Salamagundy, a salad with beetroot and horseradish cream and a variation of the nettle porridge as a main. My mums choice of Blackfoot Pork Chop is still a winner, with one of the largest chops I've seen requiring some help from my step-dad to finish off. His turbot was enjoyed, with the cockle ketchup proving the best element of the dish. I chose the Powdered Duck, which whilst not as rare as I like, had an absolutely incredible sticky and rich gravy which ensured the entire plate was devoured in short order. We shared some sides, excellent beans and shallots, and some absolutely incredible caraway roasted carrots. We all chose the Tipsy Cake for dessert. This was first time I've had a full portion and can assure everyone it lives up to the hype, a world class pudding.
Standards are still very high at Dinner, with Heston Blumenthals and Ashley Palmer-Watts excellent takes on old English recipes, a friendly and highly competent front of house, and we had highly memorable family lunch which my mum and step-dad absolutely loved. It must be said though, the St Pellegrino Top 50 list is well out if Dinner rates above The Fat Duck, although Dinner is superb, it's not the one off meal of a lifetime The Fat Duck provides.
|Cache||We finally had a chance to eat The Fat Duck at the end of June, the world famous restaurant of Heston Blumenthal. Of all the restaurants I've eaten at, the hardest to get a booking so far has been The Fat Duck, which involved lots of refreshing websites at 10am over a period of months until I finally got a slot on the Saturday lunch I really wanted.|
The thing with The Fat Duck is that if you've watched a bit of TV or read a few websites and reviews you'll have a pretty good idea of what to expect, or if like me, you've read all the blogs, watched all the clips on youtube, caught all of Heston's TV programmes, even so far as knowing how they make most of the dishes. One thing is a little harder to track down, and that's how they cater for vegetarians, but I'd seen a few blogs, noting that in most cases, they provide vegetarian versions of their standard dishes.
We arrive a little late, and park in the car park in front, passing the development kitchens and prep kitchens before crossing the road to the restaurant itself. You enter the front door directly into a dining room, a cozy low ceiling room, surprisingly small. We are shown the menu for the day, and they double checked on my wife's dietary requirements, confirming no fish, meat or derivatives (gelatine and the like). We start with a glass of rose champagne, and in short order a canape arrives, a sphere of aerated beetroot with a horseradish cream centre, within seconds it disintegrates in the mouth leaving the flavour of earthy beetroot and bite of horseradish.
A table was set up next to us, and on this laid out the accouterments of the opening act, a lit candle, some fruit, 3 NO2 chargers, and a insulated bowl steaming with liquid nitrogen. We were given a choice, vodka and tonic, tequila and lime or gin and tonic. My wife went for the vodka, and I decided on the tequila. The NO2 chargers dispensed a flavoured egg white, and this was dropped into the nitrogen and stirred for a few seconds until forming a meringue. This was quickly popped into the mouth and with puffs of smoke rapidly dissolved into a beautiful icy sweet shot of cocktail.
Following this was the Red Cabbage Gazpacho, a grain mustard ice cream was laid on some cucumber cubes, into this poured a vibrant purple red cabbage soup. The mustard ice cream was made with Pommery mustard and wonderfully smooth with a lovely flavour, matching the acidic red cabbage gazpacho perfectly.
The first course saw two variations of a tribute to Alain Chapel, Jelly of Quail, Crayfish Cream and Jelly of Smoked Mushroom, Truffle Cream and Pea. First a large slab of moss in a box was laid on the table, and then we were handed a thin strip of film resembling those breath freshener strips. These were laid on the tongue to provide a aroma and taste of the forests; earth, truffle and oak. Hot water was poured onto the moss activating the dry ice, which covered the table in further scents. The dish itself was a bowl containing a base of pea, quail jelly, topped with a crayfish cream and a quenelle of chicken parfait. The tastes i think summed up The Fat Duck and Heston's recipes very well by representing a concentration of flavour and aromas, the quail jelly tasted like a brace of roasted quails distilled into a few spoonfuls, and each other element the best examples you will have of their kind. The vegetarian version of this dish sees an intense smoked mushroom jelly, a smooth truffle cream and some peas, the top ones briefly frozen and retaining a dusting of ice. The dish came with a truffle toast finger, itself a fine accompaniment to each spoonful.
Following this was a classic of Hestons, the Snail Porridge. This is vibrant parsley porridge, with shavings of fennel and iberico ham and some plump snails. Excellent flavours again, with the snails being lovely and meaty. The vegetarian version had a replacement for the ham, possibly seitan, and extra fennel. The next course was the Roast Foie Gras. This came with a beautiful barberry puree, tart and sweet to balance the foie, with some translucent wafers of crab biscuit and braised konbu. The vegetarian version saw a really fine piece of roasted aubergine, with aubergine puree and konbu and some really fabulous savoury and umami flavours.
Next up was perhaps my most anticipated dish, Mad Hatters Tea Party, and we were presented a card with some Alice In Wonderland text and images to prepare us. Firstly a glass bowl with the dry ingredients covered in a small glass teapot was placed on the table, then the waiters presented a fob watch of gold leaf. This was placed in the teapot with the hot water. After swirling round the bowl for a bit to dissolve the watch, filling the teapot with a dark broth. You then poured this in the bowl. The bowl contained a mousse of turnip, enoki mushrooms, cubes of calves cheek and turnip and some herbs. A good example of the attention to detail placed on every dish was the level of the broth, the teapot and stock concentrate filling the bowl and coming exactly level with the orange "yolk" island with enoki mushrooms on top. Also with the dish an elaborate hat shaped plate with some toast sandwiches. For my wife the stock was already prepared, but resembled mine exactly, including the gold leaf and care was taken to ensure that the vegetarian versions of the truffle toast were on a different layer of the serving plate. T The broth really was superb, containing the kind of flavour intensity only 5 days of prep, a freeze drier and a -80 fridge can provide, but with a clarity that meant you didn't lose the turnip, mousse and calves cheeks at all. The toast sandwiches were awesome, with the soft bread, crisp toast and beef, mustard and truffle being at the same time both unlike anything you'd had before and the same time as being as well known and familiar.
Sound of the Sea is another well known dish, and most food lovers will recognise seashore design and shell with earphones. The dish itself has evolved, and differs from the one in the Fat Duck cookbook and other previous incarnations. The current features abalone, mackerel and kingfish. The mackerel was lovely, with a distinct citrus brushing of yuzu, the kingfish tender and sweet, the abalone exceptional, soft and with good flavour, not a hint of rubberiness. I loved the seaweeds and vegetables, especially the sea bean, a tiny burst of flavour reminiscent of sea and rock pools. The vegetarian version featured mushrooms replacing the fish and abalone, but not missing the flavours of the sea due to the seaweed and sea vegetables.
The following course saw two different dishes, unlike previous courses where vegetarian versions were provided. My wife's dish was a beetroot risotto, but unlike any risotto I've seen before. The risotto itself was covered in a dome of identical radish slices to form a half sphere, and covering this a foam, beetroot crisps and droplets of sour cream sorbet. All parts were fantastic, a superlative risotto, wonderful sorbet and perfect beetroot crisps, an absolutely stunning dish. My salmon was poached in a liquorice gel, and came with asparagus and vanilla mayonnaise. The salmon was superb, cooked sous vide and soft and flaky and yet translucent and looking almost raw. The liqourice gel was more subtle than expected, definite hints of liquorice but not the primary flavour, a combination of salmon and vanilla from the top notch mayonnaise.
The final main course included possibly the most unique vegetarian dish I've seen to date, Vegetarian Bone Marrow, Marmite Broth and Sauce Gribiche. The bone marrow was a play on words, marrow formed into a bone shape and this was filled with a horseradish set puree. This was placed in a bowl of rich broth, with a selection of vegetables and morels. Accompanying the dish was a cone of exquisite little cheese balls. Again a world class vegetarian dish on display here, an original idea with perfect execution. The lamb dish was a delight, the dish coming in two parts, lamb with cucumber, gravy and an interesting salty caviar puree in place of anchovies, and taking the roast and anchovies concept a stage further. The second part was a small glass dish of broth and some utterly fantastic sweetbreads turned into wafers with some cubes of tongue and caramelised onion.
In between the main course and dessert, Hot and Cold Tea. If you line up the glass correctly you get have hot tea one on side of your mouth and cold on the other, most unusual. The first dessert was based on a English summer picnic, and came in two parts, a wonderful little cone of jelly and ice cream to start, then the main dish, macerated strawberries. These vacuum prepared strawberries came with a pistachio shortbread covered in a white chocolate blanket, printed in a vivid tartan pattern to represent the picnic rug. Lots of interesting things going on here, sticky, buttery flavours from the pistachios, shortbread and meringues, juicy strawberries, intense from the vacuum maceration, the tongue coated with a velvety white chocolate, all working in harmony.
Our second dessert saw two very different desserts, as mine featured gelatin. My wife wasn't missing out though, as the an elaborate copper pan was set on a table by us, and a waitress appeared a sealed insulated jug and eggbox and her dish of Not-So-Full English Breakfast was announced. The eggbox contained a single egg, and this was cracked into the pan into which liquid nitrogen from the jug was poured and stirred, eventually an ice cream was removed, looking exactly like scrambled egg, and this was a placed on a slice of french toast, itself a brioche soaked in vanilla and then placed in a vacuum chamber to break down the cellulose before being cooked. This was served with a small jar marked as Fat Duck Marmalade and covered in a sheet of tartan printed white chocolate. The yellow in the ice cream turned out to be saffron, and this creamy concoction, the perfectly caramelised french toast and the marmalade, itself infused with earl grey tea provided the most perfect breakfast.
My dessert was Egg in Verjus, Verjus in Egg. This was what looked like a large brown egg, placed on a bed of golden straw and orange jelly. I cracked the egg to reveal it was made of two types of chocolate, the exquisitely painted brown shell and an inner shell of white chocolate, and in this a fabulous white mousse with an orange liquid centre resembling a real egg. This was an absolutely gem of a dessert, a fun and incredibly technically complex design but packed with superb chocolate and citrus flavours too. The golden straw turned out to be sugar work, the bedding also included vermicelli pastry and provided some crunch and textures for balance. This well could be one of the best desserts I've ever had.
Following this was one for me only, a selection of whiskey flavoured jellies, as these contained gelatin. There was a nice blend of whiskey types, mild to strong, finishing on my favourite Jack Daniels.
Coffee came with a paper bag containing sweet shop sweets, a classic combination of technical trickery, nostalgic flavours and scents done like only Heston can. The mandarin aero chocolate was my favourite but the caramels, coconut baccy and white chocolate playing card were great too.
The bill came to £530, a breathtaking figure considering we only had a glass of champagne to start with my wife an additional two glasses of wine but did reflect the jaw dropping amount of man hours required for preparing every single element in every single dish, with kitchen staff outnumbering diners, and a large team of highly professional front of house who serve a highly theatrical meal over an astonishing 4 and half hours. The food itself was fantastic, every dish memorable with equally brilliant standard and vegetarian menus. This is definitely one of the finest dining experiences to be had anywhere and the global fame of the Fat Duck is very much justified.
Aerated beetroot and horseradish
Nitro poached aperitifs
Red cabbage gazpacho, mustard ice cream
Oak moss, jelly of quail, crayfish cream, chicken parfait.
Smoked mushroom jelly, peas, truffle cream
Roasted foie gras
Mad Hatters Tea Party I
Mad Hatters Tea Party II
Mad Hatters Tea Party III
Mad Hatters Tea Party IV
Sound of the Sea
Sound of the Sea vegetarian
Salmon poached in liquorice gel
Beetroot risotto, sour cream sorbet
Lamb and Cucumber I
Lamb and Cucumber II
Vegetarian Bone Marrow I
Vegetarian Bone Marrow II
Hot and Cold Tea
Jelly and ice cream cone
Egg in Verjus, Verjus in Egg
Not-So-Full English Breakfast
The last whiskey wine gum
Like a kid in a sweet shop
|Cache||Tom Aikens Restaurant is now closed.|
Having enjoyed the look and sound of Tom's food in the last few seasons of Great British Menu I was glad to be able to combine an afternoon visit to the V&A Museum with lunch at Tom Aikens Restaurant, his eponymous restaurant based in Chelsea.
The room is spacious and smart, kitted out in wood and dark walls and large tables. Menus come in envelopes and rolled into scrolls, with a wine menu being pasted into an old French book about wine, a very cool touch. A lunch set menu, vegetarian and standard tasting and a la carte menus are available.
An amuse bouche was offered when we were browsing menus, for me a bowl with smoked salmon, cucumber, a tiny quenelle of cream cheese, dill and miniature quarters of a smoked new potato. The salmon and cucumbers were excellent, but the cheese and smoked potato were the stand out elements, delicious. My wife's featured dried tomatoes, black olive, pine nuts, nasturtium, and some powder, which may have been tomato, olives and maltodextrin, which forms a melt in the mouth texture like sherbet or cornflour.
Bread was excellent, a very generous bowl of rolls and a separate plate with a huge bacon and onion brioche, with a slate with quenelles of bacon and onion butter, cep butter and plain butter. It must be noted the excellent attention to detail with regards to vegetarians, the butter selection with the bacon butter and the bacon brioche were provided on separate plates. The brioche was as good as the one at Ramsay a few days earlier, incredibly light and fluffy, but raised to new heights with the utterly fantastic cep butter, one of the best butters I've had a long time, with a deep cep flavour.
My first course was Eggs and Bacon. This was typical of Tom's complex dishes, featuring many elements and included 2 fried pheasant eggs and a poached egg, wild garlic, chervil, dandelion, and other foraged leaves I couldn't identify, nettle sauce, bacon and brioche crumbs. The eggs, bacon and greens were excellent, and there was a lovely fennel set puree of sorts under the eggs adding a buttery aniseed note which was really good. My wife had a glass bowl with cones of char grilled and baked celeriac with grapes inside, with some truffled creme fraiche and an apple and celeriac consomme poured at the table. I tried some celeriac and consomme, and had some lovely fragrant flavours and a fresh crunch.
My main was cod, this came with 2 large mussels in shell with some sauce, covered by 2 huge clouds of foam. These were set within some endive and number of different seaweeds, and a confit orange sauce. The cod was of excellent quality and cooked perfectly, the mussels large and juicy, and both worked really well with the orange sauce. The seaweeds were really nice too, I enjoyed one in particular, crunchy long green strands like thick spaghetti which I think I've seen in the wild, but never knew was edible. My wife had an excellent onion dish, with baked onions, an onion half filled with gruyere custard, onion puree and an onion boullion. There were some good flavours here with superb caramelised onions, rich, creamy Gruyere and sweet puree.
Desserts were really special, my dish of coconut and mango featuring a whole plate of delicious things, coconut ravioli, parfait, mousses, gels, powder and sorbets, a large piece of absolutely top notch mango, mango gel strings stuffed with tapioca, white chocolate filled with mango ice cream, and other bits. I loved this dish, every single part was delicious, and no flavours lost in the complexity and presentation. My wife's strawberry dish was stunning, and again featured a complex mix of fresh wild and dried strawberrys, jellies, mousse, sorbet and ice cream and some candied flowers. Both were exceptional desserts, both in technical ability and taste.
A huge selection of petit fours accompanied coffee, a jar containing whisky and lemon and basil jellies, a selection of red fruit meringues, peppermint meringues, miniature cheesecakes, lemon and basil macarons. There was also a wooden bowl with some chocolate and nut caramel tuiles and ganache. Again some really top quality work from the pastry section, other than the whisky jellies which aren't my thing, all were polished off in short order.
The bill, hidden within an interesting old cookery book from the fifties, came to £218, including 2 glasses of rose champagne to start, and a glass of white and red with the main course. I really like Tom Aikens food, his style highly technical, innovative and complex but with plenty of excellent flavour combinations that result in some excellent dishes. Clever, complex and unusual vegetarian options are available, I am keen to return to sample more.
Eggs and Bacon.
Char grilled and baked celeriac.
Coconut and Mango.
Tom Aikens Restaurant
|Cache||Punt/Counterpunt: Iowa 2019
October 5th, 2019 at 8:29 AM
Something's been missing from Michigan gamedays since the free programs ceased being economically viable: scientific gameday predictions that are not at all preordained by the strictures of a column in which one writer takes a positive tack and the other a negative one… something like Punt-Counterpunt.
By Bryan MacKenzie
Life doesn’t always stop for college football Saturdays, and like despite my best planning, I occasionally find myself with unavoidable conflicts. When I was younger, there wasn’t much to be done. If you had a thing, you missed the game. You could catch the score later by watching Sportscenter for 30 minutes, or you could get back to your home or dorm to your Gateway 2000 to see those scores loading, one at a time, at 28.8 kbps. That was how I watched Michigan/Michigan State in 2002; I saw a score, and I said, “cool,” and that was it.
Adjusted for inflation, that equals nearly $372,000.
Then smart phones came along. The early ones they didn’t provide much more than a score, a clock, and if you were lucky a down-and-distance, they allowed you to take the game with you. I ‘watched’ Tate Forcier shred Notre Dame in 2011 on my Blackberry in the back of a wedding reception.
[After THE JUMP: clickbait.]
But DVR changed the game. Now you can delay the start of the game by a minute, an hour, or a day. This created a choice that we didn’t have before: do I try to go radio-silent and start the game later, or do I start watching it live whenever I can?
Like many of you, I have taken both approaches. But having looked a little deeper, I fear my decisions to DVR Michigan games have been detrimental to the point of disaster. Consider:
This takes us to this year, and the part where I apologize. See, my son is on a 7/8-year-old baseball team (Go Lake Monsters), and I’m one of the coaches. The games start anywhere between 9:00 a.m. and 11:30 a.m. central. Thus far this year, I’ve been able to see all of MTSU and Rutgers, but I missed the first half of Army and Wisconsin. And as you may recall, those first halves did not go particularly well.
And this is the really bad part: I’m going to have to miss almost the entire game today. And this is the really really bad part: I’m gonna record the game.
See, there are too few of these opportunities in a season. I used to enjoy watching the game because I enjoyed watching the game. More and more, it feels like every week has become about the result, and whether a Michigan win will keep Twitter from melting down, keep the chattering class of omnipresent pundits from jabbering in my general direction. I want to get back to that place where it isn’t about the outcome for the outcome’s sake, but rather where it is about enjoying a hobby because the hobby is enjoyable. And that starts, I think, with watching the game.
If you all feel the need to chase me down like Coleman Reese in the Dark Knight in the interest of the Greater Good, I fully understand. Perhaps finding me and spoiling the score will avenge the football gods. Perhaps more serious measures need to be taken. Perhaps simply acknowledging the curse is enough to lift it. Or maybe there's some sort of animal we could make a sacrifice to. Like a giant buffalo. Or some sort of monster like something like the body of a walrus with the head of a sea lion. Or something with the body of an egret with the head of a meerkat. Or just the head of a monkey with the antlers of a reindeer with the body of a porcupine. I don’t know. Curses can be finnicky. But I made it a point last year to insist that there is no such thing as ghosts, and I think Michigan is the better team.
Good luck, and happy hunting. I’ll catch up with y’all around the fourth quarter. Michigan 27, Iowa 13
By Internet Raj
YO WHAT UP FOOLS WELCOME TO THIS WEEK’S COUNTERPUNT BROUGHT TO YOU BY ZIP RECRUITER, SEATGEEK, AND KRAFT EASY MAC.
IF YOU’RE WONDERING WHY THERE HAS BEEN A SUDDEN SHIFT IN TONE, STYLE, OVERALL QUALITY, AND CAPITALIZATION IN THIS WEEK’S EDITION, DON’T WORRY ONE BIT, BROSKIS (THAT’S SOMETHING DRAKE SAYS). YOU MIGHT HAVE HEARD ABOUT THIS WEEK’S REORGANIZATION OF SPORTS ILLUSTRATED WHEREIN ITS OWNERS CAPITULATED TO THIS REALLY RAD MEDIA STARTUP, THEMAVEN, WHICH IS DEFINITELY NOT A ‘WANNABE TECH COMPANY” OPERATED BY DUMB, INDEFENSIBLE HUCKSTERS.
NO, THIS IS NOW THE FUTURE OF SPORTS WRITING. NO MORE SUBSTANTIVE, DELIBERATIVE, AND INCISIVE ANALYSIS. INSTEAD, JUST A RANDOM VERBAL SPLATTER PAINTING OF SEO-OPTIMIZED KEYWORDS THAT HAPPEN TO BE TRENDING AT THE TIME. JIM HARBAUGH. HOT SEAT. FIRED. KIM KARDASHIAN.
WELL, IT PLEASES US TO ANNOUNCE THAT THE “COUNTERPUNT” COLUMN AND ALL OF THE COPYRIGHTS, TRADEMARKS, IMAGES AND PROPERTY RELATED TO THE “COUNTERPUNT” BRAND HAVE BEEN IRREVOCABLY SOLD TO THEMAVEN. MOVING FORWARD, THIS COLUMN WILL NOW BE WRITTEN BY THEMAVEN’S NETWORK OF BARELY-PAID AND VERY HUNGRY (I’M SO HUNGRY) CONTRIBUTORS. EXPECT A LOT LESS WRITING AND A LOT MORE COMPLETELY OUT-OF-CONTEXT SLIDESHOWS, EMBEDDED TWEETS AS A SUBSTITUTE FOR SUBSTANCE, DECEPTIVE SPONSORED ADS MASQUERADING AS JOURNALISTIC CONTENT, AND OTHER SHORTCUTS TO COMPENSATE FOR ACTUAL WRITING. BASICALLY, EXPECT ELEVEN WARRIORS. ALSO CAPS LOCK. OF COURSE, IT SHOULD COME AS NO SURPRISE THAT THE OLD BORING ASS WASHED UP BUM WRITER RAJ HAS BEEN TERMINATED FROM MGOBLOG.
Expect more fun interactive content like this in future Counterpunts. I don’t know what grilled cheese I am but Kirk Ferentz is definitely the one that starts spontaneously oozing when its fourth-and-1 in plus territory
ANYWAYS, THIS GAME IS GOING TO… HOLD ON, LET ME LOG ON TO OUR PROPRIETARY IN-HOUSE ALGORITHMIC DATABASE OF COOL SAYINGS THAT OUR ANALYTICS SHOW GENERATE THE MOST ENGAGEMENT… “SLAP DIFFERENT”. YES THIS GAME WILL “SLAP DIFFERENT” AND I DON’T MEAN THE MSU BASKETBALL TEAM ACTUALLY MAKING A DEFENSIVE STOP. OOPS SORRY, THAT LAST CORNY PART WAS A JOKE WE WERE CONTRACTUALLY OBLIGATED TO INCLUDE PER RAJ’S MGOBLOG SEVERANCE.
OK: MICHIGAN VERSUS IOWA. CAN’T BELIEVE IT. THAT’S PRETTY MUCH ALL I HAVE TO SAY BECAUSE I DIDN’T HAVE TOO MUCH TIME TO RESEARCH THE GAME BECAUSE I’VE BEEN IN A WINDOWLESS ROOM CHURNING OUT MEANINGLESS CONTENT FOR THE LAST 20 HOURS WITH ONLY ONE 2 MINUTE MEAL BREAK THAT WASN’T EVEN ENOUGH TIME TO HEAT UP MY EASY MAC IN THE MICROWAVE AND THE NOODLES DIDN’T COOK ALL THE WAY AND I ACTUALLY CHIPPED A TOOTH BITING DOWN ON A RAW-ASS EASY MAC NOODLE. UNFORTUNATELY, I DON’T HAVE ANY SORT OF DENTAL OR HEALTH INSURANCE BUT DON’T WORRY ABOUT ME I’M MAKING A WHOLE 9 CENTS FOR EVERY WORD I PRODUCE HERE, WHICH WILL GO A LONG WAY TO PAYING DOWN THE $250,000 IN DEBT I TOOK ON TO GET MY ENGLISH LITERATURE DEGREE AT NYU.
WHOO SORRY ABOUT THAT DETOUR THIS COLUMN TOOK. I THINK THAT’S THE HUNGER-INDUCED DELIRIUM THAT HAS WASHED OVER MY ENTIRE CONSCIOUSNESS. DID I MENTION ALL I’VE HAD IN THE PAST 24 HOURS WAS 7 EASY MAC NOODLES? OK WELL, TO THE GAME. MICHIGAN VS. IOWA. WOW. WHAT A GAME. LET’S LOOK AT THE ONLY ANALYTICS THAT MATTER: ACCORDING TO THE COLD, DETACHED CORPORATE RESEARCH CONDUCTED BY EMPTY SUITS WHO NOW CONTROL LARGE SWATHS OF IMPORTANT JOURNALISM, 76% OF YOU HAVE SKIPPED OVER EVERY WORD ABOVE TO GET TO THIS PART, THE END, THE SCORE PREDICTION. I’VE BEEN TOLD THIS IS WHERE THE MOST LUCRATIVE ADS AND IN-TEXT PRODUCT PLACEMENT GO, SO I ENCOURAGE YOU TO TRY ON A NEW PAIR OF MEUNDIES (PROMO CODE: “PLEASEUSETHISPROMOCODEBECAUSEIFYOUDOIGET5DOLLARSANDICOULDBUYME2MOREEASYMACSYESTHISISREALLYALLPARTOFTHEPROMOCODEEVENTHISEXTRAPART”).
SO WHO’S GOING TO WIN? WELL THIS IS A MICHIGAN FAN SITE SO TO OPTIMIZE CLICKS AND ONLINE ENGAGEMENT, I WILL NATURALLY PICK THE NON-MICHIGAN TEAM TO WIN. YOU’RE ALL GOING TO BE ANGRY AND COMMENT AND CLICK A LOT, AND WHILE I WON’T SEE A DIME FROM THOSE AD-GENERATED REVENUES, AT LEAST SOME DISEMBODIED PROFIT SUCKING CORPORATE VAMPIRE WILL.
HERE'S AN AUTOPLAY VIDEO DON’T WORRY I MADE SURE YOUR SYSTEM VOLUME IS ON MAX.
MICHIGAN: 99 IOWA: 100 A COLD REFRESHING BUDLIGHT: 101
An influential 2008 campaign by World Wildlife Fund (WWF) has been resurfacing thanks to a Reddit post recently going viral. The campaign, titled WWF Japan – Population by pixel, was created by agency Hakuhodo C&D / Tokyo. The brains behind it were creative directors Yoshiyuki Mikami, Nami Hoshino, and designer Kazuhiro Mochizuki. Inspired by their work, Imgurian JJSmooth44 made a follow-up to their project, and it is just as powerful as the original.
Image credits: JJSmooth44
African Wild Dog. Estimated between 3000 and 5500 remain
Amur Leopard. Estimated about 60 remain
Amur Tiger. Estimated about 450 remain
Asian Elephant. Estimated between 40000 and 50000 remain
Bengal Tiger. Estimated about 2500 remain
Black Footed Ferret. Estimated about 300 remain
Black Rhino. Estimated about 5000 remain
Blue Whale. Estimated between 10000 and 25000 remain
Bonobo. Estimated between 10000 and 50000 remain
Bornean Orangutan. Estimated between 45000 and 69000 remain
Borneo Pygmy Elephant. Estimated about 1500 remain
Chimpanzee. Estimated between 172700 and 299700 remain
Eastern Lowland Gorilla. Estimated about 17000 remain
Fin Whale. Estimated between 50000 and 90000 remain
Galapagos Penguin. Estimated about 2000 remain
Giant Panda. Estimated about 1864 remain
Green Sea Turtle. Estimated between 3000 and 5500 remain
Hectors Dolphin. Estimated about 7000 remain
Indian Elephant, Estimated between 20000 and 25000 remain
Indochinese Tiger. Estimated between 600 and 650 remain
Indus River Dolphin. Estimated about 1100 remain
Javan Rhino. Estimated about 60 remain
Here’s what people said about the project:
I am testing the sound pressure levels of a piezo transducer (using PZT-4 as piezo transducer) at different frequencies.
The one used is: https://www.steminc.com/#utm_source=googlier.com/page/2019_10_08/46063&utm_campaign=link&utm_term=googlier&utm_content=googlier.comPZT/en/piezoelectric-disc-25x85mm-s-235-khz
And, when simulating the sound pressure levels I get negative result above 142 kHz. The resonans frequency for this piezoelectric-disc is 235 kHz.
Does anybody know where I did something wrong?
Best regards, Kim
|Cache||Nano Musik Loops - Balearic Trance Vol 4 | ACiD WAV MiDi REX 160420|
Nano Musik Loops - Balearic Trance Vol 4 | ACiD WAV MiDi REX | 731 MB
'Balearic Trance Vol 4' from Nano Music Loops brings you the best Trance and Dance Construction Kits in WAV, REX2 and MIDI file formats. These amazing Trance melodies are inspired by some of the biggest DJs and producers in the world.
Приглашаем принять участие в конкурсе
Событие проходит на турнирном счете. Для регистрации в турнире необходимо нажать на кнопку «Зарегистрироваться» и иметь на реальном счете сумму не менее стоимости участия. На момент начала соревнования у всех участников одинаковый турнирный баланс. Докупка возможна, если сумма вашего баланса и размера инвестиций по открытым сделкам менее 100₮. После докупки на ваш турнирный счет будет доначислено 100₮. Размер призового фонда зависит от количества участников и докупок в этом турнире. В призовой фонд отчисляются 37.5-75% от всех взносов участников в рамках турнира. Гарантированный призовой фонд – $20 000. Призовой фонд не может быть меньше этой суммы.
The amount of 0.75 USD has been deposited to your account. Accounts: U21614029->U1651590. Memo: API Payment.. Date: 18:52 07.10.19. Batch: 283742048.
The amount of 23.23 USD has been deposited to your account. Accounts: U8088384->U1651590. Memo: API Payment. Withdraw to IncredibleEarnings from supercrypto.biz#utm_source=googlier.com/page/2019_10_08/51758&utm_campaign=link&utm_term=googlier&utm_content=googlier.com.. Date: 18:47 07.10.19. Batch: 283741536.
The amount of 4 USD has been deposited to your account. Accounts: U20999878->U1651590. Memo: API Payment. Withdraw to IncredibleEarnings from nootropia.biz#utm_source=googlier.com/page/2019_10_08/51764&utm_campaign=link&utm_term=googlier&utm_content=googlier.com.. Date: 18:37 07.10.19. Batch: 283740267.
The amount of 2.55 USD has been deposited to your account. Accounts: U20022632->U1651590. Memo: API Payment. Withdraw to account: IncredibleEarnings - 7dragons.grou#utm_source=googlier.com/page/2019_10_08/51766&utm_campaign=link&utm_term=googlier&utm_content=googlier.comp.. Date: 18:36 07.10.19. Batch: 283740165.
The amount of 3.04 USD has been deposited to your account. Accounts: U17966629->U1651590. Memo: API Payment. Withdrawal for 1562 from Mateinvest 5S3L7465LZ.. Date: 18:36 07.10.19. Batch: 283740148.
|Cache||An intensive search on the web brought me to this recipe. The result was as claimed - thick and fluffy pancakes. I was impressed by it and truly loved how thick and fluffy the pancakes turned out to be. Normal recipes I tried can't give that thick pancakes.|
View post on imgur.com#utm_source=googlier.com/page/2019_10_08/53611&utm_campaign=link&utm_term=googlier&utm_content=googlier.com
Recipe for Thick and Fluffy Pancakes, adapted from InspiredTaste.
195g Plain flour
2 tbsp Sugar
1 tbsp Baking powder
3/4 tsp Fine Sea salt
1 large egg
60g Unsalted butter, melted, plus more for skillet
1 tsp Vanilla extract
1. Whisk flour, sugar, baking powder and the salt in a medium bowl.
2. Warm milk in the microwave or on top of stove until lukewarm, not hot.
3. Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
4. Heat a large skillet/pan over medium heat.
5. Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter. (The batter will be on the thicker side)
View post on imgur.com#utm_source=googlier.com/page/2019_10_08/53611&utm_campaign=link&utm_term=googlier&utm_content=googlier.com6. Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
7. When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
View post on imgur.com#utm_source=googlier.com/page/2019_10_08/53611&utm_campaign=link&utm_term=googlier&utm_content=googlier.com8. Serve immediately with warm syrup, butter, and fruits of your choice.
I have been on the market for new bit bowls. First I tried IKEA glass bowls, but they was to narrow, then I tried IKEA cork coasters, they was to low and then finally I tried expensive wooden bowls. The wooden bowls feels nice but hard to pour tokens back in to bags.
So before I settle on the wooden bowls, how is the GeekUp Bit Bowls?
Are they easy to grab token from? Easy to pour tokens back in to bags? Is the stable enough to move around with content?
Enjoy this performance by violinist Gaelynn Lea. Her body is different than yours. So is her talent.
About the artist:
“Gaelynn is currently working on a memoir about her touring adventures and disability advocacy that she plans to release in 2022,” her site says.
(Scorpion Under Black Light)
(Humanity is subjected to uncleanness, spiritually (theoretically), and genetically (ethnicity specifically) .............. God removed certain natural arguments, to expose the faithful, his mercy, and the natural state of mankind ................. following those lines .................. God did reveal said arguments intermittently, and this only resulted in suicide sin death at your own hands in your own pleasure, more then God afforded, since God's action somewhat constitute as payment for sin)
(Several methods can be derived from Andromeda for euthanasia of jewish and ethnic people .................. and the masses ............... and if you don't kill them off that is "dead flesh", then this generation just dies completely worthless, god doesn't use it principally, it continues to be just a corpse)
(So far This is my Answer)
Halley's Comet 12 B.C. to 87 A.D. (Jesus Beginning Envelope)
Halley's Comet 12/21/2020 to 7/8/2061 (Jesus Ending Envelope)
(41 Years of Matthew's Generation, for Final Cycle of Halley's Comet, as the Marker against the Dark Rift that is Flight 370 1290+1335 days to 12/21/2020, 153 days before its end)
(I'm not promoting genocide, but you can do genocide God is okay with this position it is the natural way .................. however ................ for said reasons ................. ethnics/jews will just die off naturally, until your generations are there, you provide the facet for them to live more conviently in your sin or otherwise, (the spiritual environment is something you cannot perceive) .................. (so you may be corrupted on that point in your unwillingness to kill them off, in your unfaithfullness of not accepting your sacrifice of those genetic lines and those that apply to them)
(What I intend to do is, when God gives me the strength, kill them off accordingly, an the return into your custody to see if you blow out my brains at Sutton and Macdade Blvd. in Folsom PA, near my address, or if that is repeated, that is the Moses/Nguyen Van Lem, conclusion in God's answer in your global suicide, God appears to bless that, but you are allowed to simply die off)
(next year I'll begin to get things started, just because I have to kill jews and ethnics, right now God helps me in sending me angels to kill them off, doesn't mean I will encourage you to do the same, but I don't control "natural theory with God", I am t he mediator, I am the law, then we'll see)
(right now your goal is to continue in the incest/rape/murder the state funds with me in its pleasure, until next year (they will begin to die off at that time, at the same time we'll continue in a clean way under my authority for a limited time)
MAGA Hat Wearers Harass the Elderly (Kidding, It Was Antifa)
Antifa's special brand of bullying madness has arrived in full force in Canada. Left-wing thugs can be seen on video chanting, "Nazi scum! Off our streets! Nazi scum! Off our streets!" at an elderly couple trying to do nothing more than use a public crosswalk. As you can see, the woman can apparently get around only with the aid of a walker, yet still poses some kind of threat to Antifa.
The reason for Antifa's appearance was to "protest" an event at Mohawk College sponsored by Maxime Bernier, leader of the People’s Party of Canada, and American libertarian political commentator Dave Rubin.
ASIDE: Pardon the scare quotes above, but a in my mind it isn't a protest when you're there to harass private citizens. That's nothing better than a temper tantrum at best.
The local Hamilton Spectator reports that more than 100 Antifa showed up at the sold-out event. The school allowed Sunday's show to go on, despite "concerns" raised by various students and faculty members' about PPC's supposed "far-right" agenda.
Bernier is a former Canadian cabinet member under PM Stephen Harper's Conservative party government, but left to form the PPC last year. Bernier complained that the Conservatives had grown too "intellectually and morally corrupt" to take on "extreme multiculturalism," which he believes creates division among Canadians.
Sunday's event sold out the 1,000-seat McIntyre Art Centre at $50 per ticket. Not a bad showing at a school of 30,000 students, and the extra security the administration had to provide wasn't to keep the conservatives and libertarians in line.
Meanwhile in Seattle, Major League Soccer caved to Antifa hooligans, agreeing to allow the black flag to fly during a Seattle Sounders games at CenturyLink, and elsewhere.
Give in to thugs, get more thuggery.
I was about to say things are going to get ugly, but they already have. The question is, how much uglier we'll let things get before the inevitable backlash.
Another false accusation of abuse from a female
It's been a running gag at Instapundit for years now that if it weren't for fake hate crimes, there'd be hardly any hate crimes at all. So it probably shouldn't come as a huge surprise to learn that yet another fake hate crime allegation has been proven false.
It was all over the major papers late last week, when 12-year-old Amari Allen, a black student, claimed that three white boys held her down and forcibly cut some of her dreadlocks at their Christian school.
Wiser bloggers demurred from covering the story until more information could come to light.
Yet the NYT and other outlets breathlessly reported the sixth-grader's accusation in a phone interview. "They put me on the ground," she claimed. "One of them put my hands behind my back. One put his hands over my mouth. One cut my hair. They were saying that my hair was ugly, that it was nappy." And Twitter was all lit up because of the supposed Mike Pence connection -- his wife Karen teaches at the Immanuel Christian School where the assault never happened.
DailyKos is on it! Let's see if A) They retract this tweet, or B) double down on stupid.
No, they didn't. The girl recanted. Nevertheless, school principal Stephen Danish released a statement this morning bemoaning the "tremendous pain for the victims and the hurt on both sides of this conflict."
Both sides? Did Allen's feelings get hurt when she had to retract her false accusation?
Well, we almost have all the daylight we need on this one, thanks. I do have one question still unanswered: Will Allen face anything like the discipline the boys would have (and should have) if her accusations hadn't been lies?
Who Cares About You?
Walter E. Williams
During my student days at a UCLA economics department faculty/graduate student coffee hour in the 1960s, I was chatting with Professor Armen Alchian, probably the greatest microeconomic theory economist of the 20th century. I was trying to impress Alchian with my knowledge of statistical type I and type II errors. I explained that unlike my wife, who assumed that everyone was her friend until they prove differently, my assumption was everyone was an enemy until they proved otherwise. The result: My wife’s vision maximized the number of her friends but maximized her chances of betrayal. My vision minimized my chances of betrayal at a cost of minimizing the number of my friends.
Alchian, donning a mischievous smile asked, “Williams, have you considered a third alternative, namely, that people don’t give a damn about you one way or another?” Initially, I felt a bit insulted, and our conversation didn’t go much further, but that was typical of Alchian — saying something profound, perhaps controversial, without much comment and letting you think it out.
Years later, I gave Alchian’s third alternative considerable thought and concluded that he was right. The most reliable assumption, in terms of the conduct of one’s life, is to assume that people don’t care about you one way or another. It’s an error to generalize that people are friends or enemies, or that people are out to either help you or hurt you. To put it more crudely, as Alchian did, people don’t give a damn about you one way or another.
Let’s apply this argument to issues of race. Listening to some people, one might think that white people are engaged in an ongoing secret conspiracy to undermine the achievement and well-being of black people. Their evidence is low black academic achievement and high rates of black poverty, unemployment and incarceration. For some, racism is the root cause of most black problems including the unprecedentedly high black illegitimacy rate and family breakdown.
Are white people obsessed with and engaged in a conspiracy against black people? Here’s an experiment. Walk up to the average white person and ask, “How many minutes today have you been thinking about black people?” If the person isn’t a Klansman or a gushing do-gooder liberal, his answer would probably be zero minutes. If you asked him whether he’s a part of a conspiracy to undermine the achievement and well-being of black people, he’d probably look at you as if you were crazy. By the same token, if a person asked me: “Williams, how many minutes today have you been thinking about white people?” My answer would probably be, “Not even a nanosecond.” Because people don’t care about you one way or another doesn’t mean they wish you good will, ill will or no will. They just don’t give a damn.
What are the implications of the people-don’t-care vision of how the world works? A major implication is that one’s destiny, for the most part, is in one’s hands. How you make it in this world depends more on what you do as opposed to whether people like or dislike you. Black politicians, civil rights leaders and white liberals have peddled victimhood to black people, teaching them that racism is pervasive and no amount of individual effort can overcome racist barriers. Peddling victimhood is not new. Booker T. Washington said: “There is a class of colored people who make a business of keeping the troubles, the wrongs and the hardships of the Negro race before the public. Some of these people do not want the Negro to lose his grievances, because they do not want to lose their jobs.” In an 1865 speech to the Anti-Slavery Society in Boston, abolitionist Frederick Douglass said that people ask: “‘What shall we do with the Negro?’ I have had but one answer from the beginning. Do nothing with us! Your doing with us has already played the mischief with us. Do nothing with us!” Or as Patrick Moynihan urged a century later in a 1970 memo to President Richard Nixon, “The time may have come when the issue of race could benefit from a period of ‘benign neglect.’”
Teaching girls to fear boys
I’ve long been contacted by parents and teachers concerned about anti-male bias in school curriculums – I’ve made a previous video with an Australian teacher about this issue.
So, I was really delighted to be contacted by a South Australian teacher, Christopher Vogel, who told me he’d just finished his Masters thesis showing his state’s school curriculum is systematically teaching children that males are the abusers with females as their innocent victims.
Christopher analyzed Keeping Safe, the mandatory child protection curriculum taught in all public schools in SA from kindergarten to year 12.
He talks to me about his fascinating results in my new video.
I hope you will help me promote this important research. We need to expose this education department for teaching girls to fear boys.
His research reveals systemic bias against boys. The curriculum provides 84 examples of males being aggressive to females (including child rape and abuse) and only one instance of a female being aggressive to a male (looking in his room without permission). See examples in the graphic below.
The introduction to the curriculum reveals the clear bias against boys, quoting from feminist advocacy groups like White Ribbon which are known to distort violence statistics, presenting only males as aggressors. Here’s a breakdown of the proportion of male to female aggressors in the introduction.
The bias against boys increases with the older age groups, as you can see here.
It wasn’t so long ago that our society realised, to our shame, that we’d failed victims of sexual abuse by choosing not to hear their stories. But now we have an entire school curriculum which deliberately ignores male victims of abuse, denying their experiences and making them reluctant to seek help. In Australia we have recently had hundreds of victims of child sexual abuse paraded in the media, as part of the Royal Commission into institutional sexual abuse. It was startling how many of these were boys.
It’s just one example of the dangerous grip of feminist ideology on our institutions, including school curriculum. South Australia certainly isn’t the only state where this is happening. I hope this inspires parents and teachers to check out whether children in your schools are being fed similarly dangerous nonsense. I’ll post Christopher’s thesis on my website to give the detailed information you might need to ask tough questions. You’ll be pleased to hear Kit received an HD for his thesis and was asked to present his results to senior education bureaucrats. We need to be writing to education ministers across the country seeking more balanced treatment of our children.
Here are some of the curriculum’s examples of male aggression:
Via email from Bettina@bettinaarndt.com.au#utm_source=googlier.com/page/2019_10_08/80540&utm_campaign=link&utm_term=googlier&utm_content=googlier.com
Political correctness is most pervasive in universities and colleges but I rarely report the incidents concerned here as I have a separate blog for educational matters.
American "liberals" often deny being Leftists and say that they are very different from the Communist rulers of other countries. The only real difference, however, is how much power they have. In America, their power is limited by democracy. To see what they WOULD be like with more power, look at where they ARE already very powerful: in America's educational system -- particularly in the universities and colleges. They show there the same respect for free-speech and political diversity that Stalin did: None. So look to the colleges to see what the whole country would be like if "liberals" had their way. It would be a dictatorship.
For more postings from me, see TONGUE-TIED, GREENIE WATCH, EDUCATION WATCH INTERNATIONAL, AUSTRALIAN POLITICS and DISSECTING LEFTISM. My Home Pages are here or here or here. Email me (John Ray) here. Email me (John Ray) here.
|Cache||Esse é o mapa completo do transporte metropolitano de São Paulo. Isto incluem as linhas do metrô, CPTM, SPTrans, Via Quatro, entre outras, e até o sonhado trem bala brasileiro ligando São Paulo, Rio de Janeiro, Curitiba e Brasilia. Mas como conhecemos o cenário político atual e o interesse em ampliar as obras apenas na época de eleições, você acha que isso vai se realizar? Quem viver verá. (ou não). Deixe seu comentário. |
Hoy 24ºC, 70% de humedad, 1023 hPa y nubes bajas. Y algo de vientucho|
|Cache|| Thought group might be interested in my cousin, Tom's latest carving. He does great work and he's 89 years old. https://imgur.com#utm_source=googlier.com/page/2019_10_08/97062&utm_campaign=link&utm_term=googlier&utm_content=googlier.com/a/CNMWtEc ... The post has 1 replies so far. Read more and discuss here |
|Cache||I ran across a predictive model for the future market returns based on the average investor portfolio allocation to equities the-single-greatest-predictor-of-future-stock-market-returns. In essence, the idea is that a substantial fraction of the market response is based on the investor desire to maintain a portfolio percentage as equities, as opposed to bonds and cash, which drives the overall pricing. There is a follow-up post showing why caution is needed in the interpretation valuation-and-returns-adventures-in-curve-fitting.|
Additional discussion includes a link to an online chart updating the prediction.
This was discussed here before (The Single Greatest Predictor of Future Stock Market Returns, Here's what the boglehead mind said about it when it first came out). A mix of comments ranging from bah! to interesting!
Nick Maggiuli (why-the-best-predictor-of-future-stock-market-returns-is-useless has a pessimistic viewpoint of how actionable this information would be for an investor.
The original 2013 post points to data from FRED that is used to calculate equity fraction, and uses 10-year S&P 500 total return. I decided to check out the idea a bit more.
I used the online Schiller monthly database for the S&P and dividends and the FRED data, which starts October 1945. I assign the values to the middle of their respective periods (the middle of the month for the S&P, middle of the quarter for FRED data), and linearly interpolate the FRED data to the S&P dates. Then I calculate the future returns for a fixed duration in years (4 years, 6 years, etc.) for each valid month. I calculate the present equity fraction is approximately 0.44.
The figure shows scatter plots of historical returns given starting equity fraction for various durations. The dots are color coded according to whether the equity fraction is decreasing (blue), steady (gray), or increasing (red). The range in CAGR is where the present equity fraction contacts the convex hull surrounding all of the points (the contact of the amber line with the light gray polygon), which represents the extremes that have been observed.
The big square is a regressed value (labeled E[CAGR]) based on the set of data points, with the regression fit indicated with the R-squared value.
The d[CAGR] label indicates the CAGR for the current period assuming that the expected CAGR values are realized. For example, the plot with nyr = 6 has a two-year window (4 years to 6 years); the d[CAGR] value is what is needed to get E[CAGR] = 0.9 percent after six years given that CAGR was 1.5 percent for the first four years. Actually getting the d[CAGR] value would be highly unexpected, given the possible range of returns.
What the numbers suggest is a swoon for the next ten years, with the worst decline around five years from now, and some gradual recovery afterwards. Presumably this is more likely to manifest as bouncing around rather than a smooth blah.
I don’t get exactly the same forward prediction as others; my E[CAGR] for ten years is 1.1 percent, compared with 3.6 percent by several others. The R-squared value is identical, so I may generated a different regression with three times as many points or may have botched the return calculation somehow.
Regardless, these scatterplots suggest that most of the next decade may be very forgettable for Mr. Market. I'm not sure how this would influence those of us considering Hedgefundie's scheme... may be hard to stay the course.
|Cache||韓國前f(x)成員Sulli雪莉一直都堅持主張「No Bra，Free the Nipple」唔戴胸圍運動，過去IG都不時響應呢個運動，未有理會路人同大眾的目光無懼批評，堅持做自己No Bra。最近Sulli雪莉真空上陣直播，整理頭髮的期間意外露點走光長達50秒。 無碼圖： https://i.imgur.com/5u#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.comVcsDz.png#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.com https://i.imgur.com/#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.comOBIyV0v.png#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.com https://i.imgur.com/#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.comScx3LVo.png#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.com https://i.imgur.com/2si#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.comVePW.png#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.com https://i.imgur.com/#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.comHqGzHv4.png#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.com YouTube片段，由2：41開始 Backup片 《韓國Sulli雪莉緊身小背心再次真空上陣 堅持做自己無懼批評》 Gif： IG其他相： 圖源：IG https://www.instagram.com/jelly_jilli/#utm_source=googlier.com/page/2019_10_08/109595&utm_campaign=link&utm_term=googlier&utm_content=googlier.com|
DOWNLOAD MOVIE FOR FREE….?
Please Follow The Link Below & Download The Movies.... Ejoy The Show..
Welcome! This is your personal web space for information about movies of all times and related downloads. The downloads are provided by third-party independent services. We strive to bring you fresh information every day from the film world, the latest movies, news, resources and downloadable materials about movies of the moment. Our newsletter will keep you connected to this fabulous world and it will bring a piece of glamour in your boring life. Subscribe to it and we promise not to use it for spam, but for your personal enjoyment and information. Browse and enjoy, it is totally free
We only provide this movies for a while, so please download or get your favourite movies immidiately. And don't forget leave your comment, in the box at the bottom of this page. And also read others comment, that could help you or give some useful advises from another participant during their experiences...
PS : All the movies attached bellow did not have any subtitles. We sugest you gets your own substitle by your self. Make sure you have Internet High speed connection and please use Download Accelerator Software, such as: “Mass Downloader” , “Orbit” or “DAP” because this files are very big…. It's about 600MB up to 1GB, so please be patient, OK.. We disclaim any responsibility for any harm resulting from downloading or accessing any information or material on the Internet using search results from our sites. Activate your antivirus before download!
If you don't have any Movie Player on your computer please follow the link bellow :If you don't have any Download Manager on your computer please follow the link bellow :
#Subtitles Website powered by Google & Yahoo (Subtitle dipersembahkan oleh Google & Yahoo)