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I det sista avsnittet av trilogy, Linkedins Läs Hoffman och Joi Ito, chef för Media Lab på MIT, avslutade sin diskussion inför Churchill Club i San Jose, Kalifornien, och gjorde djupa punkter på störande bitcoin kan ha på finansiella tjänster samt förändringar som hägrar för den traditionella modellen för universitetsutbildning: Hoffman kom så småningom till frågan alla väntade på: vad labbet gör med bitcoin, och hur har revisorer blivit sexig? Ito förklarade att eleverna bildade en Bitcoin Club och höjde $ 500.000 från filantroper att fullfölja vad Ito kallar det "hacking" av huvudbok baserad bokföring, för att ersätta en bärare-baserade kassasystem i en huvudbok system, som han ser som kärnan i Bitcoin. En vän till Ito vid namn Jay Dwivedi, CIO på Shinsei Bank, har hittat ett sätt att eliminera 90 procent av kostnaden för bank i 18 månader med helt ny utformning av systemen. Ito betonade att det enda skälet till detta skulle kunna göras är att konstruktören är en redovisnings g
Pensez à recycler Think recycling Publication no 2013-05-01 de la série Regards sur le monde : avis d’experts This report contains the results of a research project led by the academic outreach program of the Canadian Security Intelligence Service (CSIS) to explore the future of the Al-Qaeda phenomenon. It consists of alternative future scenarios developed during a workshop, as well as four original papers written by individual specialists at the request of CSIS. The report is not an analytical document and does not represent any formal assessment or position of CSIS or the Government of Canada. All components of the project were held under Chatham House rule; therefore, the identity of the authors and the participants is not disclosed. www.csis-scrs.gc.ca Published April 2013 Printed in Canada © Her Majesty the Queen in Right of Canada Photo credit: istockphoto.com World Watch: Expert Notes series publication No. 2013-05-01 Le présent rapport contient les conclusions d’un projet d’étude mené dans le cadre du programme de liaison recherche du Service canadien du renseignement de sécurité (SCRS) pour examiner l’avenir du phénomène al-Qaïda. Il présente des scénarios envisagés lors d’un atelier, ainsi que quatre études originales rédigées par différents spécialistes à la demande du SCRS. Le présent rapport n’est pas un document analytique et ne représente pas la position officielle du SCRS ou du gouvernement du Canada. Tout le projet s’est déroulé conformément à la règle de Chatham House; les auteurs ne sont donc pas cités et les noms des participants ne sont pas révélés. www.scrs-csis.gc.ca Publié en avril 2013 Imprimé au Canada © Sa Majesté la Reine du chef du Canada Crédit photo : istockphoto.com Ce document est imprimé avec de l’encre sans danger pour l’environement
Chef from the Hood Recipes Chef: Carrie Brown Restaurant: Jimtown Store Recipe: Grilled Steak with Backyard Bourbon Marinade! Ingredients: 1st combine ingredients for marinade: Use a large, nonreactive container (a glass or plastic bowl with snap-on lid is convenient). 6 cups water 1 1/4 cups reg. soy sauce (not reducedsodium) 1 cup bourbon 1 cup packed dark brown sugar 1/4 cup Worcestershire sauce 2 tablespoons fresh lemon juice 1 teaspoon hot pepper sauce (Tabasco) 1 teaspoon freshly ground black pepper... Jimtown Store sometimes makes this steak, not to serve hot off the grill, but cold, in sandwiches ³buttered² with Jimtown Store¹s Asian Peanut Spread. ³We grill London broil, skirt or flank steak. It¹s a simple thing, but the bourbon bath, followed by the heat of the grill, transforms the beef into something ambrosial.², says Carrie. Dad is sure to love the steak dressed with a generous dollop of Jimtown¹s Asian Peanut Spread. Serves 6 with leftovers. Next, add the meat to the marinade: 1 2-inch thick top round steak (about 2 1/2 pounds) Cover & refrigerate 8 hours, turning once or twice.
First, buy a thick, juicy ribeye or New York steak. Grab some garlic and rosemary too. Don’t forget a big ol’ potato for dad. Drizzle with extra virgin olive oil, sea salt and LOTS of freshly cracked black pepper. Slice up the garlic and break up the rosemary by hand, and rub into steak thoroughly. Cover and refrigerate for 30 minutes up to a few hours. Rub the potato with butter and salt and cover with foil. Bake for 1 hour at 400 degrees. Keep potato warm and covered. Remove the steak and let come to room temperature. Heat a cast iron pan (or whatever you have) until it’s smoking’ hot. Add a huge chunk of butter, turn the heat down to med-hi and add steak. Cook for 4 to 5 minutes. Don’t touch it yet! Add some more butter and flip. Use a spoon and the butter to “baste” the steak and let cook undisturbed for another 3 to 5 minutes depending on how dad likes it cooked. Remove steak from pan and tent with foil, and let it rest for 4 or 5 minutes. This will make dad mad but it has to rest. Remove potato from foil and cut it down the middle. Add butter, sour cream, chives, bacon and cheese (or whatever ya got in the fridge. Try salsa and guacamole for fun!). Plate the steak and add pan dripping on top of meat. Serve with an extra strong and dirty martini. Or two. Disclaimer: Vegetables omitted on purpose. My dad hated em’! Chef Kevin Warm Potato Salad 1 pound red bliss potatoes (cut in quarters) 4 oz. olive oil 2 oz. sherry vinegar, 1 Tablespoon whole grain mustard 1 Tablespoon minced chives 1 Tablespoon chopped parsley 1 teaspoon horseradish Put the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and simmer 8 - 10 minutes until just tender. While the potatoes cook, add the rest of the ingredients in a bowl and stir to combine. When the potatoes are done, strain them in a colander and...
CHIMICHURRI SAUCE I cup extra-virgin olive oil 2 tablespoons lemon juice 2 tablespoons chopped garlic I bunch parsley I tablespoon kosher salt I tablespoon crushed red pepper flakes STEAKS 4 (14-ounce) ribeye steaks at room temperature granulated garlic to taste kosher salt to taste I 1/4 black pepper to taste Roasted Garlic cup chopped parsley METHOD I. For the sauce, combine all 6 ingredients in a food processor; process until smooth. Spoon into a bowl and let stand one hour. 2. For the steaks, preheat a grill surface. Season the steaks with garlic, salt and pepper. Grill to desired doneness. Let rest for 5 minutes. Place on a cutting board and cut diagonally into thin slices. Serve topped with sauce. Garnish with Roasted Garlic and parsley. Recipes brought to you by OCI Products. Visit www.OCIProducts.com for recipes and more. RIBEYE WITH MOREL MUSHROOMS AND MAYTAG BLUE CHEESE INGREDIENTS 1/4 1/4 1/3 I 1/4 2 2 I Serves 4 cup dried morel mushrooms cup brandy cup Veal Glace cup heavy cream cup Maytag blue cheese ground black pepper to taste thick-cut ribeye steaks at room temperature tablespoons Original Chef's Grill Plus tablespoon chopped parsley METHOD I. Soak the mushrooms in brandy in a bowl overnight. Pour into a saucepan and heat on high; flambé. After the flames subside add Veal Glace, cream and blue cheese. Cook till reduced to a thick consistency. Season with pepper.
October 1, 2009 – Charleston, SC - Garden & Gun magazine is pleased to announce the launch of the Garden & Gun Club. The mission of the members only club is to bring the pages of Garden & Gun to life through exclusive gatherings, hand-picked luxury auctions and special privileges at some of the South’s most distinctive places. “We are going beyond the boundaries of traditional magazine subscriptions and offering a deeper way to experience what we write about in every issue - the glorious South,” explains Sid Evans, Editor in Chief. The Garden & Gun Club features three levels of membership, the G&G Adventure Society, the G&G Sporting Society and the G&G Secret Society. Each level includes a membership card providing exclusive deals at hotels, lodges, restaurants and stores across the South, previews of G&G luxury auction lots, and advance access to private events and select sporting activities. Among other benefits, Sporting and Secret Society members receive a copy of Southern Secrets: A Selective Guide to the Best of Southern Culture spotlighting memorable sites to eat, sleep, shop and explore. Membership in the Secret Society promises a coveted invitation to the annual Secret Society Gathering where G&G writers, editors, chefs and artists converge for a weekend to celebrate the South and the good life it offers. G&G auctions offer opportunities to discover the private South through experiences such as dinner with an award-winning chef at historic Medway Plantation or a guided three-day cruise aboard a 100-foot private yacht. For more information on the Garden & Gun Club, its membership levels, privileges, and unique events, please call 843.737.9179 and ask to speak with the club concierge or visit gardenandgunclub.com.
Hogwarts as easy as Banoffi Pie! With more than 150 easy-to-make recipes and a guide to where the foods can be found in the series, you can create perfect Potter meals drawn straight from the pages of your favorite stories. With a dash of mystery and a dollop of creativity, you’ll conjure up the entrées, desserts, snacks, and drinks you need to transform ordinary meals into culinary magical masterpieces sure to make even Mrs. Weasley proud! Dinah Bucholz taught English before working as a copyeditor for a book publisher. A passionate pie baker known for her fine desserts, Bucholz is now a full-time mother to her four children in Philadelphia, PA. Visit her website at www.unofficialharrypottercookbook.com. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is The following recipes were created for this book by Chef Chris Koch. Chef Chris, a classically French– trained chef, is the culinary director of a Philadelphia cooking school, kitchen director for a number of TV shows, and author of Learning the Basics: A Home Cook’s Guide to the Kitchen. You can visit his website at www.chef-chris.com. English Fried Eggs and a Gammon of Bacon Tender Roast Loin of Pork with Variations French Onion Soup Melton Mowbray Pork Pies English Farmhouse Scrambled Eggs and Bacon Breaded Pork Chops Queen Victoria’s Soup Chicken and Ham Pie Bouillabaisse Stewed Tripe and Onions Also thanks to Abe Polatsek for contributing the recipe for The Roast Beef of Old England. This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963.
Palladian Masterpiece in guard-gated Bradbury Estates, ranked by Forbes as most expensive ZIP code. Set on a promontory w/ unparalleled city & ocean views. Magnificently realized after more than 8 years of construction by consummate craftsmen with meticulous attention to detail, using the finest materials cultivated from around the world. The Main House is approximately 30,000 square feet w/ 2 Master Suites, Chef's Kitchen, 2 story Library. Featuring an enormous and spectacular infinity-edge Pool, 15 person Spa, Guesthouse, 10 car Garage, Pool House, 3D Theater, 2,000 bottle Wine Cellar, Poker Lounge, a temperature-controlled Trout Pond with 2 story Waterfall, subterranean Firing Range, Oak Paneled Elevator, and 600 ft Entry Drive are just a few of the numerous features. Features that appear throughout include: French Limestone exterior finishes, vaulted 40 ft. ceilings, 6 fireplaces and domes with hand painted frescos, as well as Venetian plaster. Nothing compares.
Seven Kitchens the sprawling award-winning all-day restaurant at the Palladium Hotel presents a special Mango-Inspired menu specially crafted by Executive SOus Chef Rahul Kaushik. For More Details Visit : http://www.palladiumhotel.in Address : 462, SenapatiBapat Marg, Lower Parel, Mumbai 400013 India Contact number - +91 (22) 6162 8000