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Construction Company in Ocala, Florida

The foundation is a critical component of any structure, and its primary purpose is to transfer the weight of the building to the ground and provide a stable base. It prevents the building from sinking or shifting, which could lead to structural damage, and also ensures that it can withstand external forces such as wind, earthquakes, and soil movements. With a stable structure, the safety of the occupants is guaranteed. APD Foundation Repair Ocala is a construction company that specializes in foundation repair. Its owner has been in the foundation business for over 15 years and since 2014, APD has completed hundreds of commercial and residential foundation repair projects.

The Population in Ocala, FL

According to the United States Census Bureau, the population of Ocala, Florida is estimated to be 64,000 in 2021. The city has experienced steady population growth over the past few decades, increasing by over 20% since 2000. It is the largest city in Marion County, Florida, and is the 45th largest city in the state. The Ocala metropolitan area, which includes Marion County, has a population of over 350,000 people. The demographic makeup of Ocala is diverse, with a mix of different racial and ethnic groups. According to the 2020 Census estimates, the city is approximately 64% White, 24% Black or African American, 4% Hispanic or Latino, and 3% Asian. It also has a small but growing population from other racial and ethnic backgrounds, including Native Americans, Pacific Islanders, and multiracial individuals.

Marion County Museum of History and Archaeology in Ocala, FL

The Marion County Museum of History and Archaeology features exhibits and artifacts that showcase the county's past, including prehistoric artifacts, Civil War memorabilia, and items from the pioneer era. One of its most notable displays is the Silver River Man exhibit, which highlights the history of the Silver River and the people who lived in the area during prehistoric times. It includes a variety of artifacts and displays, including a replica of a prehistoric dugout canoe. The museum includes an array of the history of the area's African American community, a collection of antique dolls, and exhibits on the area's agricultural history.

Marion County Commissioners Unanimously Approve Construction of a Buc-ee's in Ocala

Buc-ee's is a chain of convenience stores and gas stations that originated in Texas and has expanded to other states such as Florida, Alabama, Georgia, and Louisiana. The company is known for its large, clean, and well-lit stores, extensive food options, and unique merchandise. One of the most notable features of Buc-ee's stores is their size. Many of them are larger than traditional convenience stores, with some locations exceeding 50,000 square feet. This allows for a wider selection of products and services, including a vast array of food and beverage options, such as freshly prepared barbecue, sandwiches, pastries, and specialty drinks. Some stores even feature full-service restaurants, coffee shops, and fudge counters. Click here to read more about a new Buc-ee's set to open in Ocala, Florida.

Link to Map

Driving Direction

Marion County Museum of History and Archaeology307 SE 26th Terrace, Ocala, FL 34471, United States

Take E Fort King St to FL-40 W/E Silver Springs Blvd2 min (0.4 mi)

Turn left onto FL-40 W/E Silver Springs Blvd Continue to follow FL-40 W Pass by CVS Photo (on the right)24 min (15.6 mi)

Follow SW 140th Ave and SW 66th St to SW 128th Ter Rd6 min (4.2 mi)

APD Foundation Repair Ocala

6200 SW 128th Ter RdOcala, FL 34481, USA

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[corrianderleaf]

Authentic types of Indian food

Table of content

Authentic types of Indian food

The Foods of India

Some Basics

Cooking Indian Cuisine

Global Influences

The Flavors of India

1) Masala dosa

2) Chaat

3) Dal makhani

4) Vada pav

5) Stuffed paratha

6) Dhokla

7) Barfi

8) Pani puri

9) Idli

10) Masala chai

Authentic types of Indian food

Welcome to the world of Indian cuisine, which never ceases to fascinate! India’s food culture is frequently mentioned among the best in the world as one of the most well-liked cuisines. There are a variety of curries, rice dishes, meats, vegetables, and bread options, and people season them with a concoction of local spices.

The Foods of India

The range, complexity and types of Indian food is beyond the scope of this essay. Numerous traditions exist, and they differ not only from one region to another or even from one town to another, but also from stove to stove. In addition to 29 states, 7 union territories, 12 regions, and 35 delectable cuisines, India has over a dozen different languages. Add caste, ethnicity, religion, and other nations’ food cultures—invited or not—to all these other influences to create a diverse, happy blend of cuisine.

Indian chefs are masters in balancing flavors and are passionate about making delicious food. The process of grocery shopping and cooking enticing, healthy meals takes a lot of time and work. Every cook also has their preferred ingredients and go-to spice blend. You can taste all the Indian flavors at Corriander Leaf.

Some Basics

In India, dishes are referred to by their proper names rather than collectively being referred to as “curries” in the West. I do, however, occasionally refer to anything as a curry for want of a better name.

Dry and wet gravies are distinguished between meat and vegetable recipes. Sauces known as “wet gravies” are created with water, yogurt, coconut milk, or tomatoes. Dry gravies are reduced in size so that the spiced sauce clings to the protein or vegetable at the end of cooking.

The gravy is left on the thinner side if people serve the curry with rice. A richer sauce is required when eating it with toast.

Indian eaters meticulously arrange whole spices on the side of their plates after they have been left in a dish frequently. If you’d want, you, the cook, can fish them out before serving. 

Indian cuisine is typically consumed with the hands. Many people believe that eating with your hands benefits your digestion, prevents overeating, is a sensory delight since you can feel your food, slows you down, and is just plain fun. Try using your hands to eat different types of food (ideally your right hand).

Is it a misconception that most Indians follow a vegetarian diet? The estimated proportion of vegetarian Indians varies greatly. According to the BBC article “The Myth of the Indian Vegetarian Nation,” it is anywhere between 20 and 30%. Accurate reporting is challenging because of the strong cultural and religious push to practise vegetarianism. Additionally, living together as vegetarians and non-vegetarians is not uncommon.

Cooking Indian Cuisine

Rice, wheat flour, lentils, legumes, tomatoes, potatoes, onions, and dairy products are the staples of Indian cuisine. In general, wheat is a staple of the North Indian diet while rice is the main food in the South.

One of the remarkable elements of this cuisine is the use of spices and their combinations. With its preferred spices, each region has its own spice box (masala dabba). The spices used vary widely from region to region, with notable commonalities. Turmeric, cumin, coriander, cardamom, cloves, mustard seeds, fennel, fenugreek, saffron, star anise. And last but not least, all varieties of ground red chili pepper are the most widely famous spices in India.

Onion, garlic, and ginger are common savory dish aromatics; they are India’s equivalent of the French “mirepoix” or Louisiana’s “holy trinity.”

The North Indian spice mixture known as garam masala. It is commonly made using coriander, cumin, and cloves, along with smaller amounts of additional spices. Nevertheless, each region in India has a preferred masala or blend. Make my Goan masala or Kerala garam masala if you want to make one of the many South Indian variations. Or you can also have them in Corriander Leaf with your friends and family.

Read This: Best Indian Cuisine To Try At Home

Global Influences

The Mughals, English, and Portuguese are mostly responsible for the addition of new foods and cooking techniques to the Indian culinary repertory. Other influences come from Bangladesh, Pakistan, China, and Nepal, which are all nations that border India.

Similar to cooks in other nations, Indians look for and cook new concepts and recipes in addition to their favorite family favorites.

Most notably, the Mughals, English, and Portuguese introduced new foods and cooking techniques to India. Other influences come from Bangladesh, Pakistan, China, and Nepal, which are all nations that border India.

Similar to cooks in other nations, Indians look for and cook new concepts and recipes in addition to their favorite family favorites. For baking concepts, inspiration comes from various parts of India, the West, China for noodles, and Italy for pizza and pasta. Ancient family recipes are also being modernized to fit into the lifestyle of a working family.

The Flavors of India

Indian cuisine is particularly delicious because of “the way flavors brush up against one other,” claims a 2015 Washington Post article. They reported on the scientific research of the chemical components contained in Indian spices to explain what makes this food so alluring in the article titled “Scientists Figured Out What Makes Indian Food so Delicious.”

India is a cuisine lover’s heaven, offering countless possibilities to sample regional specialties and titillate the palate.

However, because so many recipes have been exported. It can occasionally be challenging to tell the difference between genuine dishes and diluted replicas.

This list of 10 authentic types of Indian food you simply must taste puts together to aid you in navigating the country’s incredible culinary landscape. Discover the greatest taste for real eating experiences at Corriander Leaf if you’re a foodie at heart.

1) Masala dosa

The most popular Indian dishes exported from South India may be masala dosas, which are popular around the world. Indian pancakes known as dosas are formed from a thin batter consisting of rice, wheat, and lentils. The batter mixture must soak in water for at least 24 hours before we can mold it, making the process of making dosas difficult. When the batter is ready, people pour onto a heated tava (griddle pan) and fashion it like a crepe in the French way. People pair Dosas typically with potatoes inside and fold them in half. Served with accompaniments like hot sambar. The dish has a spicy edge, and no matter what you load the dosas with, they will create a delectable and full lunch.

2) Chaat

Chaat is one of India’s most popular Indian dishes and mouth watering savory appetizers. It frequently brings to mind Delhi’s hawkers of fast food. The original chaat is a delicious blend of diced potato pieces, crispy fried bread, and chickpeas topped with fresh coriander leaves, yogurt, dried ginger, and tamarind sauce, despite the fact that there are now a profusion of different versions. Consider eating at a neighborhood dhaba, where you may find the specialty chaat variety of the city almost anytime of the day.

3) Dal makhani

There is nothing quite like eating the dish’s true rendition in its country of origin. Despite the fact that the majority of foodies may have heard of or tasted dal. Little black lentils, known as “dal” in Hindi, are cooked for many hours to create this mouthwatering soup-like dish. Despite the fact that this lentil dish has several varieties, dal makhani is in a league of its own. It represents the height of luxury and is suitable for formal events like wedding receptions. There are no rewards for predicting how rich and creamy this type of Indian food tastes. Since the word “makhani” in Hindi means “buttery.” To experience the genuine article, travel to Punjab in northern India.

4) Vada pav

The closest thing Indian cuisine has to a veggie burger is the vada pav. It has its roots in Maharashtra, a state with a large vegetarian population. A deep-fried potato dumpling that is neatly nestled into a tiny bun makes up the meal known as “Vada Pav,” which is for carbohydrate lovers. People often serve the finger food specialty with a few chutneys and a green chili to satiate the nation’s Indians’ love of spice. These tiny potato buns, also Bombay burgers, are available at food carts all around Mumbai.

5) Stuffed paratha

Punjab’s culinary heritage goes beyond dal makhani. These parathas are widely famous for breakfast and the meal of champions in northern India. The word “paratha,” which means “layers of fried dough” in Sanskrit, is derived from the word “atta,” which is also how the cuisine is known. The dough (or atta) is cooked on a tava to form parathas, which are then shallow-fried the following day. The most common way to eat parathas consists of filling of your choice. Although there are innumerable paratha filling options, the aloo paratha and methi paratha are some of our favorites.

6) Dhokla

The Gujarati delicacy dhokla is a savory vegetarian snack consisting of rice and split chickpeas. It is the regional food of northwest India. Gujaratis eat the dish for breakfast, lunch, and sporadically as a snack or side dish. It tastes better than it sounds. Dhokla is another meal that requires hours to prepare because it requires soaking the rice and split chickpeas in equal parts for an entire night. Baking soda, ginger, chili, and coriander are then added to the dish, which increases its spice level and volume. This Gujarati specialty, which people typically serve with fried chili and coriander chutney, is incredibly mouthwatering.

7) Barfi

We cheated a little bit here because “barfi” is a general term for a number of Indian desserts. However, milk barfi is the most popular authentic type of Indian dessert. Naturally, milk powder, condensed milk, ghee, and cardamom powder are the components useful for manufacturing these milk-based sweets. Barfi won’t aid anyone in reaching their fitness objectives. But these rich, fragrant delights are certain to make anyone who tastes them smile. While people offer these sweets as good luck tokens at events like wedding ceremonies. There is nothing stopping you from stopping by the candy store to grab one to go with your afternoon chai.

8) Pani puri

The northern Indian state of Bihar is the source of pani puri or golgappa. The ideal street meal is pani puri, which are hollow, deep-fried balls made of wheat or semolina. It includes chickpeas, hot tamarind water, and hot potatoes. Pani puri eating is a unique experience because the top of the deep-fried shell is typically cracked open with a spoon before the filling is added. To prevent any contents from pouring out of the delicate case. The majority of Indians consume each pani puri in a single fast bite. The majority of the nation is one by this infamous street food; everyone really enjoys them, including urban merchants and neighborhood college students.

9) Idli

Idli are widely famous throughout South India and we compare them to dosa as breakfast foods. Idli are a sort of light savory rice cake that we can have first thing in the morning. Since people prepare them by steaming a batter composed of fermented black lentils and rice. These rice cakes are dangerously easy to eat. People serve Idli typically with sambar, coconut-based chutneys, or hot fish curries because they are somewhat tasteless on their own. Idli has developed into many distinct variations over the years, so you’re likely to discover one that pleases your palate.

10) Masala chai

The most popular Indian dish exported from India is masala chai. It is available everywhere from upscale restaurants to chaiwallas at train stations. Although this traditional Indian tea is available in many various forms all over the world, the real thing is available only in India. Black tea is steep in a blend of fragrant spices and herbs to create authentic masala chai on a stove. Traditional spices used to flavor tea include black pepper, cinnamon sticks, ground cloves, and green cardamom pods. Nothing compares to waking up to a steamy cup of authentic masala chai!

So what are you waiting for reserve your table now!

#Types of Indian Food

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Toys r us locations

“In Macy’s reported earnings for the first quarter of 2022, toy sales were 15x higher than the comparable period prior to the Toys’R’Us partnership,” a Macy’s statement reads.įox Business’ Lucas Manfredi contributed to this report. Larger locations dubbed “flagship locations” will be in Atlanta, Chicago, Honolulu, Houston, Los Angeles, Miami, New York and San Francisco. Since last August, Macy’s customers shopped the Toys R Us assortment of products exclusively online prior to the store’s openings. Both locations opened in late 2019 and were the only Toys R Us stores in the country following the company’s Chapter 11 bankruptcy filing in 2017 and its US and UK store closures in 2018. The deal came after Toys R Us shuttered its last two remaining stores in New Jersey and Texas in January 2021 due to the coronavirus pandemic. The store is open in Macy’s locations in nine states. A view of Macy’s Toys “R” Us in Jersey City, NJ. The toy company returned to Macy’s after being acquired by WHP Global in March 2021. Macy’s said stores could add another 500 to 3,000 square feet during the holiday season to offer “an even wider assortment of products.” 77903 lego, spirit plush horse, girls ride in car, amazon best selling. The in-store shops range from 1,000 square feet up to 10,000 square feet. Shop the cheapest selection of new toys r us locations, 55 Discount Last 5 Days. 15, just in time for the holiday shopping season.Ĭurrent locations are in California, Georgia, New Jersey, Illinois, Nevada, Louisiana, New York, Maryland and Missouri, according to the Macy’s website. The additional locations opening soon across the country are listed as well. The retailer did a Christmas in July-type announcement, saying all locations will be complete by Oct. Toys R Us, the beloved children’s toy store, is officially back inside Macy’s locations in 9 states, with more “coming soon.” Procter & Gamble responds to woman's viral claim of mystery object in tampon Rare baseball card sells for record-breaking priceĭemand for grocery delivery cools as food costs rise

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Biodegradable Take Out Containers & Boxes The proper restaurant meals packaging helps hold your meals heat, intact, and ready-to-eat out of your kitchen all the method in which to your diner’s door. It particulars several several types of container materials, their temperature tolerance, and whether or not they can be utilized in the oven, microwave, or even be put into the freezer. Paperboard is an environmentally friendly possibility because of its manufacturing process. In most cases, paperboard is sustainably sourced and it can be created from 100% recycled material. It’s a good place to start when understanding what meals packaging you should support your restaurant delivery service and takeout offerings. Whether they're taking home leftovers or purchasing food in disposable packaging, your customers want reliable food containers to maintain up safe temperatures, stop leaks, and hold food sanitary. By investing in take-out food containers, you possibly can diversify your services, menu, or display cabinets to extend your earnings. These to go containers and take out boxes enable kitchen staff members to package deal up meals for individual purchase, bulk retail, or catering applications. Many of those containers even include their suitable lids, ensuring your salads, combined greens, fruits, and different meals stay contemporary and uncontaminated throughout transport or delivery. Best of all, a few of these products may even be customized with your business's name or emblem. You'll additionally find eco-friendly choices in your green establishment made of recyclable and compostable materials and microwavable merchandise for handy meals re-heating. You'll also have the ability to select from each cold and warm to go bins, including espresso carriers, microwaveable buckets, and more. Choose from our wide selection of disposable food containers, take out supplies, and paper goods in your food service operations. From disposable plates and plastic cups to meals prep, restaurant, and catering supplies, we can meet your disposable product wants. Whether in a cafeteria, quick meals restaurant, bistro, coffee shop, or meals truck, utensils are important tools to have when offering take-out meals. Solia gives you the opportunity to offer your clients high quality disposable takeout utensils and cutlery which would possibly be sensible and trendy. These merchandise are along with paper or plastic plates, napkins, and serving ware that's available in a variety of colours and kinds. We supply a full line of kitchen provides, together with paper/plastic plates, cups, and different disposable merchandise to maintain your institution operating easily. Plus, with our catering trays and gear, you presumably can really feel assured that your meals will keep at the correct temperature so your visitors can fully get pleasure from their meal. Disposable take-out containers are important supplies in almost any foodservice establishment. We supply these products in each form and size, so you may don't have any bother discovering every little thing from massive corrugated cake bins to small tamper-evident deli containers.

#外燴

[maisonbertrand1]

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, Amerindian influences, as well as influences from the general cuisine of the Southern United States. The food culture of Louisiana is classical with rich flavors, colorful presentations, and fresh seafood. The people of Louisiana can Shop Louisiana Food Products which are more than 3,000 in number and also available online. Cajuns and Creoles population of Louisiana have their style of uniquely delicious cuisine.

#Classic Pecan Pralines #Buy Louisiana Foods #Iconic Coffee & Chicory #Shop Louisiana Food Products #Sweet Treats #Louisiana Coffee Brands #Pure Chicory Coffee #Frozen Beignets Wholesale #New Orleans French Roast Coffee

[bottlesandcats]

300+ Followers Celebration!

I just hit 301 followers on this trash site that I love with all my heart so, to celebrate, I'd like to share a snippet from my latest sambucky WIP one-shot (*cough* 20K) which will be from Sam's POV. I'm actually really excited about this one and I hope you enjoy!

**I swear I'm still working on "Good Investments" and hope to have the last two chapters posted soon. Tbh I got a little burnt out with it and decided to switch gears for a bit.

_______

Sam’s been slowly introducing Bucky to working in the kitchen. Unfortunately, food preparation was clearly not high on the list of necessary skills when hydra set up the Winter Soldier’s programming; he’s a hopeless cook. The first time he attempted to do anything resembling cooking, he started a small fire that resulted in the entire fifth floor of their building reeking of smoke for two days, and a very angry phone call from the management company. So, for now, they are still on boiling water and chopping vegetables. Sam’s hoping to graduate Bucky to cooking pasta and rice soon but…baby steps.

While Bucky roots through the fridge, Sam goes back to his steaks. He had been pleasantly surprised to find a couple New York strips at a semi-reasonable price, while they were out shopping the other day. When several billion people suddenly reappear after being gone for five years, it tends to throw a massive wrench into the supply chain. Food production had decreased significantly after the Blip and supply is still struggling to keep up with the increased demand. Meat has been a major casualty. Oh well, vegetarianism is better for the environment, anyway.

Sam finishes prepping their main course, and sets the meat aside so he can start washing a couple of potatoes.

“Here, I’ll do those too,” Bucky says, quietly, plucking the potatoes out of Sam’s hands. He passes him a beer and nudges him out of the way with his hip. “Go sit down,” he says with a smile. “You had that quarterly review with Fury today, right? You probably could really use that.” Sam takes the beer, grateful, and takes a long drink. “I can handle these,” Bucky continues. “Fries, right? Salt, pepper, olive oil?”

He piles his hair into a messy bun and washes his hands. He’s let his hair grow back in, along with the beard, although there’s a little gray sprinkled throughout now. It’s a good look. If it were anyone else Sam would laugh and call them a hipster asshole but, on Bucky, it just works. He’s still an asshole though.

Sam nods. “Throw a little onion powder on ‘em, too.” He leans against the fridge, watching his friend work.

There’s an ease to Bucky’s movements these days, a confidence that wasn’t there a year ago. It’s like he’s finally developed a sense of ownership over the space he occupies, like he’s allowed to be here. Not here like Sam’s house; more like here as in life in general.

Bucky used to keep to the perimeter of every room he was in, arms folded, slightly hunched like he was trying to make himself as small as possible. Now he’s more open in the way he holds himself; he smiles sometimes, laughs a little, has an opinion on what movies they watch. He’s like a regular guy, now, standing barefoot in Sam’s kitchen, slicing potatoes and wearing a tee shirt covered in cat hair. Sam attributes it to Bucky spending more time around someone who treats him like a goddamn person and not like a grenade that’s ready to go off.

They’ve been roommates for almost a year now. Well, “roommates” is a generous term; what technically happened is that Bucky showed up for a visit one weekend and just never left.

After several months in Louisiana, Sam eventually caved and got a place in Washington, DC, complete with a master bath, a tiny balcony and a parking spot. The building even has an elevator because fuck it he’s Captain America, he deserves a little luxury (and also carrying groceries up five flights of stairs is a bitch). He doesn’t love DC, but it just makes logistical sense, being close to his employer. Makes it easier to come into the SWORD headquarters for mission debriefings and intel meetings. (Also, SWORD threatened to stop reimbursing him for his hotels if he didn’t relocate.)

Bucky had gone back up to New York, but it didn’t stick. He hated it there, Sam knew. It wasn’t the same, and Buck didn’t have much of anything really keeping him there anymore except for his sad apartment and an ineffective therapist. So when his weekend visit turned into several days, which then stretched into weeks, Sam wasn’t really surprised. In the end he was the one who actually suggested Bucky just break his lease and stay, because maybe he’s got a soft spot for stray white boys and maybe he definitely has a soft spot for stray white boys with eyes that remind him of the sky he loves so dearly.

- Algorithms

#300 followers celebration #sambucky #sambucky wip #Algorithms #sambucky fanfiction #tfatws #sam wilson #bucky barnes

[pinkoloco]

What are the (Willy’s) crew’s personalities?

Jerry : In the first place he seems kind, friendly and fun to hang around, but when you know him, he is narcissistic, egocentric and manipulative. But he can be worried and he cares for his crew. He is also the kind of "boomer dad", like, bad jokes, always bothering... things like that.

Tony : He is an adorable shy smol bean, he is really emotional, even a drama queen sometimes. He is really kind, he doesnt really have a bad side tho, except he is pretty anxious and, since his trauma and his accident, he get schizophrenia, so sometimes he seems lost, and sometimes things he says doesn't have some or any sense at all. For the killing part, he just hallucinate his abuser or just someone looks like him, so he kill them and his whole family.

Fun (sad) fact : He get a car crash accident at a young age, that have get both of his hands broken, but with time he could use them again. But, when he is anxious, his hands shakes, and he can’t control that unfortunately, and when it is, Rafael is here to calm him down and take care of him.

Rafael : Such a flirty man. But a good guy too, really cool and fun to hang around, his English is not really perfect, but his strong accent makes it cute. He likes talking about Mexican culture, food, and language. He is really high for a Hispanic and have heterochromia, it makes him pretty special. Even if he is charming, but like everyone he have his dark side, he have some obsessional and jealousy issues, I can tell he literally a yandere. If he loves you, he will make sure you belong to him. He is overprotective too, if you dare mess with Sophia, Tony or even Camelia, he’ll make sure you see death as soon as he can, like Tony’s family abuser and Sophia’s ex boyfriend. Or he just kill for pure pleasure, he get his sadism since his father’s death.

Fun fact : He likes cooking, so sometimes he makes food for the crew in the end of the day, or for special case at the restaurant like “Mexican or Taco day”.

Other fact : His “flirting” and “charming” part, made him have an illegitimate child.

Oliver : Really active. Too much active even, you’ll be sure that kids would be exhausted at the end of the day with them. There is a kind of rivalry between them and Rafael, so just imagine a kind of “Cowboy vs Mexican fight” in the restaurant with kids (yeah I imagine that Ozzie it’s kind of Cowboy them or something like that). They have ADHD, so sometimes they forgets things, like, which table they have to serve right now. As for the killing parts, they have some kind of impulses, if they want to, they will.

Fun fact : He is from Louisiana, so cooking is his thing too, sometimes him and Rafael fight (again) for who will cook or who will cook the best-

Fact again : He is in a Polyamorous relationship with Tony and Rafael (argh yes I think about this ‘love hate’ relationship), so he gets in and out whenever he needs.

Sophia : The pretty girl, and the pure feminist of the group. She is awesome with children, she would play hide and seek in Sara’s forest, which she is extremely good in it. She is also Rafael best friend (I just can’t stop thinking about her bringing Rafael to shopping and she makes him trying dresses and things like that lmao). She is also really attractive, so she use that to kill cheaters, liars, and toxic men.

Fun fact : She would go see Rafael when she doesn’t feels great (like with her toxic boyfriend), he is her confident.

James : Mmmh the « always angry British » guy, he is the tsundere of the crew, like literally. He get flustered easily. He drink, even too much. So just imagine when he is at the bar with one of the member of the crew, or he even when there is a kind of party night (with the crew of course). But, he is cool, he likes talking and being in calm places, he loves medieval history too. Kills part, well, it’s mostly when he is extremely drunk, or really angry. He have angry emotional problem.

Camelia : The mom of the crew, she is sweet, but she have the serious mom mood, like if you dare to take a cookie without asking, you’ll get a rolling pin hit from her (mmh Rafael ? Yes, he get many hits, but he is high enough to run away easily). She can get dark tho, she is pretty manipulative, if a family isn’t great with her, she will drug them or put toxic products in their foods.

Fun (even cute) fact : She is a mom to Rafael, since he left his biological one at a very young age, she became quickly the mother figure to him.

Henry : The dad one, he is like a sweet dad, he is pretty serious, in his work and personal life. He gives good good advice to the young ones (so Sophia, Raphael and Oliver).

#willy’s wonderland #willy’s wonderland au #i hope it’s good #because I’m still working on that #and sorry for the late respond btw #jerry robert willis #anthony edward emily #rafael lopez #sophia florence #james junior king #oliver becker #camelia audrey carry #henry john thompson #willy weasel #tito turtle #arty alligator #gus gorilla #cammy chameleon #knighty knight #siren sara #ozzie ostrich #too much tags #Willy’s wonderland crew

[handeaux]

Did Poisoned Ice-Cream Kill Harriet? Or Was It Something More Sinister?

When Dr. R.L. Thomas attended the dying Harriet Chevraux in her apartment at 2383 Kemper Lane, Walnut Hills, he determined that her case “though remarkable, is not such as to warrant the presence of the Coroner.”

Harriet’s death certainly was remarkable. With her dying breath, she claimed that an ice cream soda she had recently enjoyed was poisoned. The ice cream, she insisted, was the lethal agent that led to her demise at the age of only 22 on 25 May 1909.

As her life slipped away, Harriet told her husband that, two weeks prior, she skipped breakfast and boarded the streetcar into town. According to the Cincinnati Post [26 May 1909]:

“While in the shopping district, she bought an ice cream soda. After she reached home, she suffered terrible pains in her stomach. Hemorrhages followed. In her statement to her husband, she always declared she had become poisoned by the ice cream soda.”

Harriet’s husband, Amos E. Chevraux, a chauffeur, never determined at which particular soda fountain his wife purchased that fatal concoction, so distraught was he throughout his hopeless vigil at her bedside. Dr. Thomas filled out her death certificate and set down the cause as hemophilia, apparently because of profuse internal bleeding. Harriet’s burial record at Calvary Cemetery in Evanston, attributes the fatality to ptomaine poisoning from eating ice cream, undoubtedly reported by her husband.

It is most certainly possible that someone could contract ptomaine poisoning from eating ice cream in Cincinnati in 1909. In fact, it is somewhat surprising that anybody survived eating ice cream back then. The newspapers regularly reported the tragic deaths of children done in by an ice cream cone or a sundae. The city was only just beginning to employ health inspectors, who described revolting contamination almost everywhere they looked in the local food production facilities. No, it would not be unusual at all to die from ice cream poisoning in Cincinnati.

What is unusual is a thread that runs through the Post’s reporting on Harriet’s death. Three times in a fairly brief article, bichloride of mercury is mentioned in connection with her terminal condition. First, Amos Chevraux denies she employed that chemical compound:

“If the report is true that she was told by any one to use bichloride of mercury for any reason, I do not know of it.”

Then Dr. Thomas is quoted that Harriet used some sort of tablet, presumably bichloride of mercury, as an antiseptic.

Finally, Harriet’s husband repeats that if she had ever taken bichloride of mercury, he was positive she never told him anything about it.

The focus on bichloride of mercury, also known as mercuric chloride, is intriguing because, although it exhibited, as Dr. Thomas suggested, antiseptic properties in minute amounts it is highly poisonous and usually recommended as medicine only for very serious afflictions. The most common affliction for which bichloride of mercury was prescribed was syphilis.

As early as the 1500s, mercury and its compounds were utilized in an attempt to cure syphilis and other venereal diseases. It appears that the inspiration for this practice came from the Arab world, where a dilute solution of bichloride of mercury was employed to sanitize wounds. As a treatment for venereal disease, however, the concentration was so toxic that patients frequently succumbed to the treatment rather than the disease. Could Harriet have gone downtown looking for some cure for syphilis?

The obsession over this particular chemical compound is curious, because the historical records give no reason to besmirch the reputation of Mrs. Chevraux. She was born as Harriet “Hattie” Wohlgemuth in Switzerland in 1886, and was living in Cincinnati with her parents in 1900 while attending school. How she met Amos Chevraux of Canton, Ohio is unclear, but both of them were listed as residents of St. Louis when they took out a marriage license on 13 August 1904. Harriet fibbed a bit – just a bit – about her age; she was three months shy of being 18 years old, as she claimed. But the marriage was sanctified by the pastor of St. Francis Xavier College Church in St. Louis three days later.

Perhaps the most exciting event in Harriet’s marriage took place sometime in August of that year. Although officially married in the church, Amos and Harriet repeated their vows in Car 19, the famous “wedding car” of the giant Ferris Wheel at the St. Louis World’s Fair. Throughout the 1904 “Louisiana Purchase Exposition,” couples thronged to the Ferris Wheel to plight their troth 264 feet above the midway. The huge rotating structure was the original Ferris Wheel, designed by George Washington Ferris Jr. for the Chicago World’s Fair of 1893, then disassembled and shipped to St. Louis. Although her obituary claimed that Harriet and Amos were the first to wed atop the immense wheel, multiple sky-high marriages took place all summer that year.

The St. Louis World’s Fair is reputed to be the event at which ice cream cones were first served in America. Maybe that is where Harriet got her ultimately deadly taste for frozen confections. Whatever the real story, it appears that Harriet Wohlgemuth Chevraux took some secrets to her grave.

#Harriet Chevreux #amos chevreux #syphilis #bichloride of mercury #cincinnati death

[foodreceipe]

The 1990s Moments That Changed the Way We Think About Food

By: Anna Hezel Illustrations: Ellie Skrzat

The ’90s were a decade of information, SnackWell’s, and sun-dried tomatoes on everything. Here are eight events that shaped our opinions about cooking and eating.

1. The Launch of the TV Food Network In April of 1993, a young and scrappy Food Network launched with a debut lineup of French chef Jacques Pepin, writer David Rosengarten, Mrs. Fields founder Debbi Fields, and Emeril Lagasse, a little-known Louisiana restaurateur in his mid-30s with only a handful of prior television appearances under his belt.

Dorie Greenspan, who worked at the network during its launch as a consultant and producer, remembers it as a pioneering time in the unexplored realm of food television. On the TASTE Podcast, Greenspan recalled the head of programming at the time saying, “We’re going to make somebody a star, but we don’t know who that person will be.” It swiftly became clear that Emeril was that star.

In addition to the runaway hits, like Essence of Emeril, there were misgivings during the launch. “This was really a startup in every sense of the word,” she told me. “We made some terrible mistakes. We couldn’t figure out a bunch of things. We tried doing a call-in show, which seemed revolutionary. We were learning.”

The only model the network had at the time for programming about cooking was public television—shows like James Beard’s I Love to Eat and Julia Child’s The French Chef. But the move to cable meant a move toward the mainstream. “I don’t think you can underestimate the impact of that,” says Ruth Reichl. “That’s the moment that food really stopped being the provenance of the elites and became part of popular culture. Children watched it and were interested in chefs, and chefs became cool in a way that they hadn’t before.”

2. Fat Is Bad, But Everything Else Is Good At the tail end of the ’80s, a few influential government reports were published, recommending that Americans consume less fat. Americans internalized this as a directive that it was OK to consume as many calories as they wanted, as long as those calories weren’t coming from fat. A zany infomercial nutritionist named Susan Powter encouraged Americans to fill their shopping carts with cereal and low-fat chips, and SnackWell’s were born, promising unlimited amounts of dessert with no health repercussions.

Lay’s launched one of the most famous product missteps in the history of American consumerism. WOW chips, introduced in 1998, promised the same potato chip flavor with only one gram of fat per serving—a feat made possible by frying in a synthetic fat substitute called Olestra. Almost as soon as the chips hit the market, accounts started to pour in of horrible stomach woes caused by the chips. The FDA famously used the phrase “anal leakage” to describe the side effects, leading to one of the grossest and most memorable PR disasters in the history of packaged foods.

3. Sushi Goes Mainstream By the ’90s, sushi had existed in the United States for more than three decades, but this was the moment when it really caught on, especially as Japanese companies opened offices in U.S. cities. “It all started when Sony bought Columbia Pictures in 1989 and the entire West Coast went mad for sushi,” speculates Alan Richman, who was the restaurant critic at GQ at the time.

Everyone started opening sushi restaurants, including Robert DeNiro with a then little-known chef named Nobuyuki Matsuhisa, and in turn, sushi evolved from a rarefied luxury that one could only find in coastal cities to a casual, affordable treat that happened to fit perfectly into the era’s philosophy about nutrition. And then grocery stores started to catch on, stocking their refrigerator cases with plastic trays of California and spicy tuna rolls.

4. The Dawn of Online Recipes When we talk about the kind of rapid globalization that happened in the ’90s, it’s hard to avoid talking about the Internet, which shattered our spatial relationships to one another by making it as easy to talk to someone in Australia as it was to talk to the kid in your social studies class who lived down the street.

As the Internet became woven into our daily lives through services like Prodigy and America Online, it was only a matter of time before this rapidly growing technology became a way to disseminate the recipes and cooking advice that you could previously find only in magazines and cookbooks.

In 1995, Condé Nast launched Epicurious, a forward-thinking database of recipes compiled from some of the company’s food and travel magazines, including Bon Appétit and Gourmet. By the end of the decade, blogging platforms like Blogger and Xanga had emerged, paving the way for a generation of self-publishing food bloggers, like David Lebovitz in 1999, and Heidi Swanson, Pim Techamuanvivit, and Clotilde Dusoulier in the early 2000s.

5. A New Era for Restaurant Critics “I think the ’90s were the great era of restaurants in America,” says Alan Richman. The economy was strong, people had money to spend, and newspapers and magazines had budgets to send their critics to eat out and report on the latest trends in food. Fine-dining stalwarts in New York, like Le Bernardin, Daniel, and Jean-Georges, were thriving. But it was also a time when critics like Robert Sietsema at the Village Voice and Ruth Reichl at The New York Times started to clue diners in to the fact that “eating out” didn’t always have to mean French restaurants with white tablecloths.

“I was interested in talking about the way real people ate,” says Reichl. “I felt like restaurant reviews in The New York Times had been geared to a very small group of wealthy white people. And I thought everybody should go to restaurants.”

When Reichl reviewed her first Korean restaurant, Kang Suh, in 1993, three separate local Korean newspapers from New York reached out to her for interviews. When she wrote about a soba restaurant called Honmura An that same year, it caused a flap among readers who weren’t used to seeing “a little Japanese noodle shop” receive three stars.

6. NAFTA Reshapes California’s Food Landscape In 1994, NAFTA (the North American Free Trade Agreement) was signed, formalizing a trade agreement among Canada, Mexico, and the United States. As Tina Vasquez writes, the agreement was greeted with lots of anti-immigrant pushback among Americans. Carlos Salinas de Gortari, the Mexican president at the time, promised Americans that the agreement would reduce migration by stabilizing Mexico’s economy.

Instead, the agreement caused vast unemployment in Mexican industries that struggled with their new competition, leading to one of the largest historic spikes in immigration to the United States from Mexico. This brought a boom of Mexican grocery stores, butchers, restaurants, and other businesses to the U.S., especially in Californian communities like the Bay Area and Los Angeles. Grocery store chains like Chavez Supermarkets, Vallarta Market, and Northgate González are still thriving in these parts of the state.

7. Italian Food Goes Regional In my house, in a suburb of Buffalo, New York, the ’90s was the era when the green Kraft canister of Parmesan cheese in the refrigerator was replaced with a little plastic-wrapped triangle of hard cheese and a hand-crank cheese grater. Starbucks and Olive Garden (which were founded in the ’70s and ’80s, respectively) were starting to make their way into every suburb, and Americans were warming up to the idea of saying “venti” out loud.

Marcella Hazan, Italy’s Julia Child, published The Essentials of Italian Cooking in 1992, and Molto Mario (starring Mario Batali before he had been accused of sexual assault) first aired in 1996. Americans were coming to terms with the fact that Italian food was more than a plate of spaghetti and meatballs—it was a cuisine with discrete regions, like Piedmont and Emilia-Romagna. And of course, every chef and home cook in America started putting sun-dried tomatoes on everything.

8. The Collapse of the Soviet Union Rewrites the World Map When the Soviet Union ended in 1991, the entire world map changed. Countries that hadn’t had a spot on the spinning globe in decades reemerged, and a few altogether new ones were formed. Suddenly, trade opened up between these countries and the rest of the world, spurring a period of wild, unregulated capitalism. Soviet-government-owned food-manufacturing companies started going out of business.

“Everyone wanted pizza, and later in the ’90s sushi, and there was this huge flood of new, very shoddy quality global foods, to which most people didn’t have access because the prices weren’t regulated,” says Anya Von Bremzen, the author of Please to the Table and Mastering the Art of Soviet Cooking. “It’s a decade that’s remembered really negatively in that former Soviet bloc.”

The dissolution of the USSR also increased immigration to the U.S. from former Soviet countries. Cuba, which had been a close ally of the Soviet Union, was plunged into an economic depression, during which lack of ingredients lead to a loss of traditional Cuban cuisine.

On a broader level, as Von Bremzen points out, this large-scale globalization was the start of another very ’90s concept: nostalgia for all things regional.

https://www.tastecooking.com/1990s-moments-changed-way-think-food/?utm_source=pocket-newtab

Recipes:   https://www.tastecooking.com/recipes/

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Got Milk? Make Salsa.

#Food #1990s #cooking and eating

[noochveganmarket]

Jule’s Foods RECALL, info below. If you have any classic, truffle, or black garlic Brie still that you purchased from NOOCH, please give us a call at the shop 720-328-5324. Any other questions about the recall please contact @julesveganfoods directly. Posted @withregram • @julesveganfoods JULE’S FOODS ISSUES VOLUNTARY RECALL OF JULE’S FOODS PRODUCTS BECAUSE OF POSSIBLE HEALTH RISK Jule’s Foods of Carlsbad, CA is voluntarily recalling all Jule’s Foods products, because the product was contaminated with Salmonella. Products include: Jule’s Cashew Brie (Classic) UPC: 860388001507 - all expiration dates Jule’s Truffle Cashew Brie UPC: 860388001514 - all expiration dates Jule’s Black Garlic Cashew Brie UPC: 860388001552 - all expiration dates Jule’s Artichoke Spinach Dip UPC: 860388001569 - all expiration dates Jule’s Vegan Ranch Dressing UPC: 860388001521 - all expiration dates To date, FDA has preliminary confirmation of Salmonella in brie products containing cashews. We are working with the FDA to isolate the source of the pathogen in samples which were collected by the California Department of Public Health. Jule's Foods is issuing this recall in connection with a Salmonella outbreak under investigation by the FDA and CDC. Products were distributed to primarily independently owned grocery stores in Arkansas, California, Colorado, Connecticut, Florida, Louisiana, Maryland, Minnesota, Nevada New York, New Jersey, Ohio, Oregon, Pennsylvania, Rhode Island, Tennessee, Texas as well as direct to consumer. Jule’s Foods Brie products are 6 ounces and wrapped in white cheese paper. A full list of stores is available at www.JulesFoods.net. Consumption of food contaminated with Salmonella can cause salmonellosis. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating a contaminated product. Production of these products has been suspended while the FDA and Jule’s Foods continue their investigation as to the source of the problem. Please do not consume the product and immediately dispose of the product or return to the place of purchase for a refund. https://www.instagram.com/p/COBZh9qBKKB/?igshid=edx361er675l

[allthebrazilianpolitics]

US soybeans being loaded in Louisiana for Brazil

A U.S. grain export terminal near Baton Rouge, Louisiana, is loading about 38,000 tons of U.S. soybeans on a bulk cargo vessel for shipment to Brazil, according to Southport Agencies shipping lineup.

Brazil is the world's top exporter of soybeans, so it almost never needs imports. This year, growers have sold huge volumes to top importer China, leaving little for domestic consumption. That has led to price rises for feed for animal farming and meatpacking operations in Brazil, and contributed to food inflation.

Brazil last month temporarily suspended import tariffs on corn, soybeans and soy products from outside its Mercosur trading bloc in a bid to have more supplies and rein in inflation. It has been importing soybeans from neighboring Paraguay and Uruguay.

Brazil's President Jair Bolsonaro said last week that the country was shopping for imported soybeans and rice.

Continue reading.

#brazil #brazilian politics #politics #united states #us politics #farming #economy #soybean #mod nise da silveira

[kicksaddictny]

Concepts x Nike SB Dunk High TurDUNKen Collection

Boston-based Concepts has come a long way from its basement origins on Brattle Street. Founded in 1996, the store reached global consciousness in 2008 with the launch of its first Nike SB Dunk, the Lobster. The release introduced Concepts’ New England humor and knack for audacious packaging to the sneaker world. Tongue-in-cheek Dunk designs followed — eye rolls at Pig’s Flying, pokes at the notion of “Holy Grails” in sneakers and a trio of Ugly Sweaters. In 2020, Concepts’ eternal camaraderie hits full tilt with the TurDUNKen. “We've definitely never taken ourselves too seriously. We’re well-versed in sport. We come from luxury,” says Concepts Creative Director Deon Point. “The thing with us that always gets overlooked is our sense of humor. We love to have fun.” Each shoe in the Concepts Dunk lineage has allowed the shop’s crew to relay its humorous side. The inside jokes, made public, are revealed on just one canvas — the Dunk. This grants the shoe a special place in Concepts’ history, and from the pageantry of the 2008 release to today, bringing a Dunk into the world has been reason for Concepts to flex creativity. “I don't know if the Lobster would've hit the same way if we didn't put that extra effort in,” says Point. “We were a tiny little shop in the middle of nowhere, regardless of our heritage, and though Concepts starting earlier than most stores, we were still kind of nestled away and it was like an afterthought amongst the heavy hitters.” Today, there’s no doubting Concepts’ foothold — thanks in part to a new Boston flagship location on Newbury Street — and the TurDUNKen carries on its strong tradition of over-the-top collaborative themes. The idea was formulated with an eye to the trifecta of food, football and friendship characterizing the holiday season. It has an origin story — the turducken, a Louisiana staple made nationally famous by football announcers — and it pulls through to serve as symbol of the community atmosphere driven by skate shops around the world. “We always have felt that a core element of skate shops is the family element,” says Point. Conceptually, the product comes to life via a Nike Dri-FIT chicken foot sock, stuffed inside a duck-inspired Dunk, completed by turkey wrapping paper. Of course, it wouldn't be a Concepts Dunk without wild packaging too — the TurDUNKen comes in an oven-inspired box complete with holiday leftovers (including a family-dinner-themed turkey leg Nerf vortex football).

With down-like quarter material and a laser-cut quarter replicating feathers, the design of the Dunk High (or, as the tongue label reads, “Duck High”) draws from the coloring of the mighty Mallard. A custom toile print decorates the collar lining and sockliner, and this is reprised within an associated apparel collection: a fleece bomber jacket, T-shirt and beanie.

The Concepts x Nike SB Dunk High TurDUNKen launches November 14 at Concepts’ Boston and New York flagship stores, and at cncpts.com. Pairs of the Duck SB High will release November 20 at select skate retailers and November 21 on SNKRS.

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