Τρίτη, 17 Μαρτίου 2015

επιστολη χαστουκι 60 χρονης συνταξιουχου δικηγορου προς την Τραπεζα της


επιστολη  χαστουκι  60 χρονης συνταξιουχου  δικηγορου  προς  την Τραπεζα  της


Η επιστολή της 60 χρονης γυναίκας είναι απολαυστική 
«Αγαπητέ κύριε... Σας ευχαριστώ που σφραγίσατε την επιταγή μου με την οποία σκόπευα να πληρώσω τον υδραυλικό τον περασμένο μήνα. 

Σύμφωνα με τους υπολογισμούς μου, δεν πρέπει να πέρασαν ούτε 3 νανοδευτερόλεπτα μεταξύ του σφραγίσματος της επιταγής μου και της αυτόματης κατάθεσης της σύνταξής μου από το δημόσιο! Θα πρέπει να σας ευχαριστήσω και για το πρόστιμο των 30 δολαρίων που χρεώσατε το λογαριασμό μου ως πέναλτι για την ταλαιπωρία που προκάλεσα στην Τράπεζά σας. 
Η ευγνωμοσύνη μου ξεχειλίζει κυρίως γιατί με κάνατε να ξανασκεφτώ τους τρόπους με τους οποίους αντιμετωπίζω τα οικονομικά μου. 

Έχω προσέξει πως κάθε φορά που προσπαθώ να επικοινωνήσω μαζί σας η μόνη μου παρηγοριά είναι η απρόσωπη και ασύμφορη οντότητα που έχει γίνει η Τράπεζά σας. 
Από εδώ και στο εξής, όπως ακριβώς κάνετε κι εσείς, θα κάνω τις συνδιαλλαγές μου μαζί σας προσωπικώς.
 Οι πληρωμές της υποθήκης και του δανείου μου δε θα γίνονται αυτόματα, αλλά θα φτάνουν στην Τράπεζά σας με επιταγή στο όνομα ενός υπαλλήλου, που θα ορίσετε εσείς. 

Να θυμάστε πως είναι αδίκημα να ανοιχτεί η αλληλογραφία που θα περιέχει την επιταγή από κάποιον άλλον και όχι από τον παραλήπτη.

 Σας επισυνάπτω την αίτηση που θα πρέπει να συμπληρώσει ο υπάλληλος που θα ορίσετε. 
Σας ζητώ συγγνώμη για το 8σελιδο μέγεθός της, αλλά θα πρέπει να γνωρίζω γι’ αυτόν όσα γνωρίζει η Τράπεζά σας για μένα. 
Σημειώστε πως όλες οι πληροφορίες που αφορούν το ιατρικό ιστορικό του θα πρέπει να υπογραφούν από το αρμόδιο υγειονομικό τμήμα, ενώ και οι πληροφορίες για τα οικονομικά του θα πρέπει να συνοδεύονται από τα κατάλληλα θεωρημένα αντίγραφα-ντοκουμέντα. 
Στη συνέχεια θα πρέπει να εκδώσω ένα PIN, τον οποίο θα χρησιμοποιεί ο υπάλληλός σας στις συναλλαγές μαζί μου. Λυπάμαι, αλλά δε θα είναι μικρότερο από 28 νούμερα – τόσα είναι και τα νούμερα που πληκτρολογώ κάθε φορά που καλώ το telephone banking και πρέπει να συνδεθώ με το λογαριασμό μου. 
Κι επειδή, όπως λένε, η μίμηση είναι η υπέρτατη κολακεία, επιτρέψτε μου να σας αντιγράψω. 
Επιτρέψτε μου επίσης να σας γνωστοποιήσω και τα ακόλουθα. 
Όταν θα μου τηλεφωνείτε, θα πατάτε τα ακόλουθα κουμπιά: 
Για να κλείσετε ραντεβού να με δείτε πατήστε 1
 Για να με ρωτήσετε για μια πληρωμή που δεν έγινε πατήστε 2 
Για να μεταφέρετε το τηλεφώνημα στο σαλόνι σε περίπτωση που είμαι εκεί πατήστε 3 
Για να μεταφέρετε το τηλεφώνημα στην κρεβατοκάμαρα σε περίπτωση που κοιμάμαι πατήστε 4 
Για να μεταφέρετε το τηλεφώνημα στην τουαλέτα σε περίπτωση που με καλεί η φύση πατήστε 5 Για να μεταφέρετε το τηλεφώνημα στο κινητό μου σε περίπτωση που λείπω από το σπίτι πατήστε 6 
Για να στείλετε e-mail στον υπολογιστή μου, απαιτείται ένας μυστικός κωδικός, ο οποίος και θα σας αποσταλεί εν ευθέτω χρόνω. Πατήστε 7. 
Για να επιστρέψετε στο κύριο μενού και να ξανακούσετε τις επιλογές 1-7 πατήστε 8. 
Για να διατυπώσετε κάποιο αίτημα ή παράπονο πατήστε 9. Κατόπιν θα μπείτε σε αναμονή ανάλογα με την πληρότητα του αυτόματου τηλεφωνητή μου. Καθ’ όλη τη διάρκεια του τηλεφωνήματος θα παίζει χαλαρωτική μουσική. 

Αν, ωστόσο, χρειαστεί να περιμένετε πολύ, λυπάμαι, αλλά ακολουθώντας και πάλι το παράδειγμά σας, θα πρέπει να σας χρεώσω με ένα ποσό για τη διαδικασία.
 Κλείνοντας, σας εύχομαι ένα ευτυχισμένο και λιγότερο κερδοφόρο νέο έτος. 
Η ταπεινή σας πελάτισσα…»

Ζητησαμε απο 4 σεφ πολυ γνωστους ποια ειναι τα πιατα που τους ανεδειξαν

Τι  μας  ειπαν   για  τα  πιατα  που  τους  εκαναν   γνωστους
1. MATT MCCALLISTER

MOM’S DERBY PIE

mccallister derby The 10 Dishes That Made My Career: Matt McCallisterThis is one of those nostalgic dishes where everyone thinks their mom’s version is better. During holidays, or on birthdays, she would make this and it was like the best warm chocolate-chip cookie out of the oven, but with toasted pecans and a pie crust. To this day, it’s my favorite slice of pie.(Photo: derbypie.com)

PAPAS, GAMBAS Y UNI AT LA TASQUITA DE ENFRENTE (MADRID, SPAIN)

mccallister tasquita The 10 Dishes That Made My Career: Matt McCallister
Tucked away in an alley in Madrid’s red light district, this restaurant is known for serving authentic Spanish food. Ironically, I think I got food poisoning from tripe here, but that didn’t stop me from eating this dish. It was super garlicky and mayonnaise-y potato salad with chilled and diced shrimp and a piled mound of uni all over it. I think there were chives on top, but I ate it too fast to remember that. It was a game-changer for me. It’s funny that most of the things I appreciate are the simplest. (Photo: teveoenmadrid.com)

KING FISH-CAVIAR AT LE BERNARDIN (NEW YORK, NY)

mccallister lebernardin The 10 Dishes That Made My Career: Matt McCallister
I was having pizza with Josh Ozersky last year and was deciding on where I should go grab a bite to eat for the evening. He said that I had to go to the bar at Le Bernardin and have this. I did, and that single dish changed the small amount of knowledge I have about food. Ripert’s style of cooking is so nice, using just a few ingredients. Once I ate this, it just clicked for me. Much of my cuisine now is centered on vegetables—it’s really hard to cook when there is so little to manipulate, because then you have to be perfect with what you do. That’s what makes it fun. (Photo: Facebook/Le Bernardin)

UNI AND FRESH WAKAME IN TASMANIA

mccallister uni The 10 Dishes That Made My Career: Matt McCallister
I was off the coast of Hobart and went scuba diving with this guy James Ashmore—of Ashmore Foods—and his daughter. We harvested sea urchin, abalone, fresh kombu, and wakame for six hours. Then, we sat on the teeny boat and quick-blanched the wakame and wrapped it around urchin roe, and dipped abalone in soy. It was a transcendent experience, but again, pretty simple. After that, I didn’t know if I could ever eat uni again. (Photo: Wikimedia Commons)

CORN, CORONA BEANS, FERMENTED SERRANO, GULF CRAB AT FT33

mccallister crabcorn The 10 Dishes That Made My Career: Matt McCallister
We had a great summer, with all this amazing produce from the farms. We had just gotten these awesome corona beans in, so I was specifically inspired to make this dish for FT33. I wanted the creaminess that coats your palate and didn’t know how I was going to get it, but it is one of those random Hail Marys that just came together. It sounds easy, yet it’s a complex infusion of flavors, with a popcorn aioli and a corn puree. (Photo: The Dallas Morning News)

POLLO CON QUESO AT AJO AL’S

mccallister pollo The 10 Dishes That Made My Career: Matt McCallister
Ajo Al’s is a Sonoran Mexican place in Scottsdale serving a million bowls of warm, salty tortilla chips. I grew up on their Pollo Con Queso, which is almost like a chimichanga. They braise chicken with peppers, onions, and herbs, and then roll it up and deep fry it. Then they coat it with jalapeño cream cheese and cheddar, and boil it until it’s super crispy. When I’m in Scottsdale, I have to eat one. (Photo: Ajo Al’s)

ITALIAN SUBS AT GUIDO’S

mccallister subs The 10 Dishes That Made My Career: Matt McCallister
My first cooking job was at this Chicago-style Italian deli in Scottsdale, where they baked the most amazing loaves of semolina bread. I made a ton of basic, meaty Italian heroes and they were the shit, with a dressing of fresh lemon juice, olive oil, Parmesan, and pepper on top. The owner knew me as a kid, and I’m still in contact with him. There’s an Italian grocer in Dallas that does a really good job making subs, and it’s almost like Guido’s is here.(Photo: Food Network)

MOM’S CHICKEN AND DUMPLINGS

mccallister chixdumpling The 10 Dishes That Made My Career: Matt McCallister
When one of us was sick, along with orange and lemon mulled Russian tea, my mom would make chicken and dumplings. She would throw the whole chicken in and cook it through. Sometimes there would be vegetables in the broth, sometimes there wouldn’t be. I’m technical, always measuring things out in grams, but my mom just cooks like a mom, eyeing everything out. It was super simple. Chicken is one of the few dishes we cooked together, and it’s a homey thing for me. (Photo: Dishmaps)

ROASTED WINDY MEADOWS CHICKEN RUBBED IN SMOKED SCHMALTZ

mccallister chix The 10 Dishes That Made My Career: Matt McCallister
I know people say they don’t like to order chicken, but I always take the extra time to make an awesome dish out of it. I have been working on perfecting the most amazing roast chicken. In one of our early trials, I wanted to smoke the skins first. We brine the bird in salt for 12 hours, then rub it in smoked schmaltz for 30 minutes to get the perfect little bit of smokiness that adds an interesting layer. (Photo courtesy Robert Strickland (RS) Photograph

2. : VIVIAN HOWARD OF CHEF & THE FARMER

EMPANADAS IN ARGENTINA

howard empanadas1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
When I was in college, I studied abroad in Argentina. I had an accident the first week I was there and struggled because my language skills were terrible. The first thing I connected to was the country’s food—empanadas, in particular. I became obsessed with the small restaurants dotting the city that sold empanadas of all varieties: beef, tuna, corn, and onion. That experience was the first time I thought about food as a career, and I even came back to the States with the idea of opening a shop called Viviana’s Empanadas, which thankfully never happened. (Photo: Ristparmio Casa)

TRUFFLED SCALLOPS WITH GRITS AND RED EYE GRAVY AT VOYAGE (NEW YORK, NY)

howard voyage1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
I was an opening staff server at a Greenwich Village restaurant called Voyage, which looked at Southern food through the lens of the African diaspora. As a Southerner, I had never really thought about the food I ate growing up other than what was on the table. And here, chef Scott Barton was exalting it. There was this one dish, truffled scallops with grits and red eye gravy—essentially a play on shrimp and grits—that was so interesting to me. No one was making Southern food like this back then, and it made me appreciate what I was eating. Scott paved the way for so many other chefs.(Photo: Lauren Klain Carton/NYMag)

CORNED DUCK ON RYE CRISP WITH PURPLE MUSTARD AND HORSERADISH CREAM AT WD~50 (NEW YORK, NY)

howard wd501 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
As an intern at wd~50 after it first opened, I spent much of my time in the basement peeling onions and garlic, and fixing family meals. Eventually, I was able to work garde manger. We sold so much of the corned duck on rye every night it was basically my job to plate [it]. For the first time, I paid attention to how food looks on the plate and realized the importance of balance and texture. The chef de partie complimented me and said I had a real finesse for plating. Whether or not I did, that compliment took me a long way and gave me confidence that I could do this on a high level. (Photo:Tastespotting)

BUTTER POACHED LOBSTER AT BLUE HILL (NEW YORK, NY)

howard bluehill1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
At around the same time I was at wd~50, my then boyfriend and I were strapped for cash, but we heard so much about Blue Hill and its austere approach to food, we had to go. It was my introduction to the stories behind purveyors. I remember our server coming to the table and describing how the lobster had gotten on the plate. There were so few ingredients, but how loudly they sang to me informed the way I do things now. (Photo: Blue Hill)

BLUEBERRY BBQ CHICKEN

howard blueberry1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
I had been running Chef & the Farmer for two years and struggling to find my voice as a chef. That changed when we ended up having 500 pounds of blueberries and I made vinegar out of it, translating the idea of Eastern North Carolina BBQ to chicken. People often think of pork when they think of the region, but those who actually live here eat a whole lot more BBQ chicken. (Photo: Josh Woll)

MISO SAKE SNAPPER AT LANTERN (CHAPEL HILL, NC)

howard lantern1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
We were, at this point, doing the food we do. But we were not connecting it to other cultures and traditions. I was at Lantern in Chapel Hill, and Andrea Reusing made this beautiful dish with miso butter over rice. That’s when I started thinking about how I could make something like that my own, crossing over between Asia and Eastern North Carolina. I made a flounder with miso butter and marinated cucumbers that was so Eastern North Carolina, in the style of what I had at the table growing up, but it was also so Asian. Having that meal at Lantern shaped what we do now. (Photo: Facebook/Lantern)

CHICKEN AND RICE

howard chix1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
Howard’s take on chicken bog, an obscure Southern speciality. 
I never followed my mom’s instructions for chicken and rice. As a chef you know you are not supposed to boil the chicken to death, but rather poach it and be gentle. I always made chicken and rice in that way, and it never turned out well. One day my mother asked to make it with me and we followed her instructions, overcooking the chicken and letting the rice burst, which is something you would never do in a professional kitchen. But it was the flavorful chicken and rice I grew up eating. This taught me that not all kitchen wisdom comes from a professional; there are other masters out there. (Photo: Southern Foodways Alliance)

COUNTRY HAM AND CELERY RISOTTO

howard trufflefest1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
This dish allowed me to develop friends in the culinary world. When Ashley Christensen invited me to a truffle festival in the mountains of North Carolina, and to participate in a risotto competition, I had never been invited to cook with chefs before. I badly wanted to, but because we are in an isolated community, it hadn’t happened. Then I went to this event and met Scott Crawford, John Currence, and Matt Kelly, and I just had the best experience. Everyone responded so strongly to my risotto dish, it gave me some validation and the feeling I was doing good work; it allowed me to be part of a chef community, not operate in a bubble. (Photo: Facebook/National Truffle Fest)

COLLARD KRAUT

howard collardkraut The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
Collard kraut was the impetus for the show. These guys in their late sixties and seventies have been making it in the backyard every November—only when the moon is in a certain phase—for their entire lives with the same seeds, and they invited me to join them. Fermented food had just become trendy, and here I am in the backwoods making kraut with this family. The kraut and the folklore behind it was storytelling, and I became obsessed with telling these stories that weren’t being told. Making a documentary around these food traditions ended up becoming the show.(Photo: A Chef’s Life)

TOM THUMB

howard tomthumb1 The 10 Dishes That Made My Career: Vivian Howard of Chef & the Farmer
Tom Thumb is a relic from the hog-killing tradition, when families used to get together to preserve meat for the winter by hanging a pig’s appendix stuffed with sausage in the smokehouse until it was time for a celebration. What it really is, though, is a well-developed and complex form of charcuterie native to our country. People forget about it, and what I’d like to do is shed more light on the charcuterie of the American South beyond country ham. Tom Thumb represents my passion moving forward. (Photo: Rex Miller)
3.
LEAH  COHEN


SHRIMP SINIGANG

cohen siniganghipon The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
Like chicken soup, this is a Filipino cure-all my mom would make for me every time I was sick. It has a sour tamarind base, but it taught me how Southeast Asian cuisines are all about balanced flavors. When I go to the Philippines, it’s one of the first things I want to eat. (Photo: filipinofood.ca)

LUMPIA SHANGHAI

cohen lumpia The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
This was the first Filipino dish I ever had in my life, and now it’s something we do a lot of in the restaurant. People flip out over them. Every Filipino I know serves this to their kids because they love it. Pork spring rolls with a sweet chile sauce…what’s not to love? (Photo: Alex Denis/CBS Local)

BRAISED SHORT RIBS WITH CHAMBORD SAUCE

cohen shortribs The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
This dish won me $5,000 in culinary school. I entered a recipe contest just for the free bottle of Chambord and ended up having to go against a handful of my classmates. It was tough—and I had uncut short ribs—so in the middle of a timed competition I found myself using a hacksaw on bones for the first time in my young career. At the end of the day I was the winner and walked away with a big check. At 21, it was inspiring.

LAVENDER DUCK AT ELEVEN MADISON PARK

cohen lavenderduck The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
One of the tastiest dishes I ever ate while I was at Eleven Madison Park was also one of the most challenging to make. When I worked the meat roast station I was responsible for [making it]. The ducks were dry aged for 25 to 30 days in the walk-in. When an order came in, I would rub the duck with honey and spices, roast it in an oven 15 feet from my station, go back and spin it halfway through, then pass it off. The pick-up was almost 20 minutes and if I was ever down one it would destroy my night. (Photo:The Wandering Eater/YouTube)

VINCISGRASSI

%name The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
After graduating from culinary school I enrolled in the Slow Food program in Italy, where I learned to cook food from all of the country’s different regions. Vincisgrassi, a special version of lasagna from Le Marche, was one of my favorites because it taught me how important it is to use good ingredients and make all parts of a dish from scratch. To this day my friends, family, and staff at the restaurant are excited anytime I decide to make it. (Photo: cipollerosse.it)

RICOTTA CANNOLI WITH ORANGE SAUCE AND PISTACHIOS AT LA MADIA

cohen canoli The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
I wanted to understand all parts of the kitchen, so I was staging at La Madia and working pastries. I had to fry the shells that we made and was unsuccessful in getting them to bubble up for two straight weeks. The other cooks kept teasing that I could not do it properly because I was not Sicilian. When I finally achieved the correct results I had such a sense of accomplishment after sticking with it for so long. (Photo: La Madia)

CHILLED ASPARAGUS SOUP

cohen asparagus The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
It was the Quickfire Challenge on Top Chef, and I had to use an ingredient that I absolutely despised: white asparagus. I made a cold soup out of it with a tuna tartare and olive tapenade, transforming it in a way that Grant Achatz, the judge, would enjoy. He picked it as the winner. He’s one of the biggest fucking deals as far as chefs go to me, so that was pretty awesome. (Photo: familyfeatures.com)

FERMENTED SAUSAGE

cohen fermentedsausage The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
While traveling around Thailand, fermented sausage was one of the favorite dishes I encountered. It’s a street-food snack, but what’s really interesting is the fermenting process. Essentially, you are keeping meat out in hot temperatures unrefrigerated, so it’s difficult if you don’t know what you’re doing. It’s an awesome dish that we sometimes do as a special at the restaurant. I made it when I competed in Cochon555, and although I didn’t win, it was everyone’s favorite. (Photo: Palmi Snaer Brynju)

KHAO SOI

cohen khaosoi The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
When I was in Chiang Mai I ate khao soi at all the top places. I even went to the restaurant that is the king’s favorite for the dish, and I thought that was pretty cool. I knew immediately this was something I was going to put on my menu, and it’s been there since day one and will probably never leave. It has a lot of flavor going on between the coconut curry soup, the chicken, the egg noodles, the fermented mustard greens, and the crispy noodles on top. It’s difficult to make, but I wanted as much of it as possible—even the curry powder and paste—to be from scratch. (Photo courtesy Pig & Khao)

RED CURRY RICE

cohen redrice The 10 Dishes That Made My Career: Leah Cohen of Pig & Khao
When I opened the restaurant, I wanted one thing on the menu that was really, really spicy. The red curry rice is no longer served, but it’s probably my favorite dish. Basically, we use the same curry paste as we do for the khao soi and combine it with day-old jasmine rice and ground pork to make little patties. It has fish sauce and kaffir lime leaves, and it’s crumbled like pork larb, meant to be scooped into lettuce cups. It probably has 15 different flavor components, and I just love all the different textures. (Photo: Foodspotting)

4.TIM  LOVE



beef without overwhelming you with a 14-ounce steak.”
From a memories of “shit on a shingle,” to beachside red snapper grilled over a bonfire, here are 10 dishes that have helped shaped the “cowboy chef’s” affinity for the brawny meats and bold Texas flavors.

SHIT ON A SHINGLE

love sos The 10 Dishes That Made My Career: Tim Love
We didn’t have much money growing up, so my mother would often make the military dish ‘shit on a shingle.’ It was just chipped beef and béchamel sauce over toast, but it remains one of the most comforting dishes I’ve ever had. Because we had it all the time, even for breakfast, it was one of the first things I learned how to cook. I was so young at the time I didn’t realize that béchamel was such an important French classic. I still make shit on a shingle for my kids early on Christmas morning, before we do anything else. (Photo: food-rules.com)

ARROZ CON POLLO

love arrozpollo The 10 Dishes That Made My Career: Tim Love
My mom’s boyfriend was a really good cook and he made chicken with rice for us all the time. He’d braise the chicken thighs; add carrots, celery, and onions; and pour in chicken broth from a can. It was such a delicious, hearty winter dish. Sometimes he’d add white wine to the broth and finish it off with a little bit of cream, and when he did it reminded me of what French food should taste like at a time when I didn’t know what it was. I kind of make a Mexican version of his dish now with some beautiful chile peppers. (Photo: Wikimedia Commons)

WATERCRESS AND MAYO SANDWICHES

love watercress The 10 Dishes That Made My Career: Tim Love
I spent summers on my dad’s farm in Cookeville, TN, hauling hay while my friends were at camp partying. He grew a lot of vegetables there, and it sounds so cliché, but I remember picking asparagus from the garden and thinking it tasted completely different from the kind we found at the store. I only wanted to eat asparagus raw after that. He also grew watercress on the banks of a beautiful spring, and we’d pile it on sandwiches with mayo. Other people ate peanut butter and jelly sandwiches, but we ate these because they were so fresh and simple. (Photo: watercress.com)

SALAD AT KOTSI’S GRILL

love salad The 10 Dishes That Made My Career: Tim Love
Making salads at Kotsi’s was my first real restaurant job. I applied to be a bartender so I could meet girls, but Frank, the owner, had an opening in the kitchen, so I took it. I had no idea how to cook or even make a salad for that matter. It was the era of leaf lettuce, six different types of dressing, and feta cheese from buckets of milky water. But it taught me how to cook on the line. It’s how I learned to hustle. (Photo: Organic Earth Market)

PRIME RIB AT KOTSI’S GRILL

love PrimeRib The 10 Dishes That Made My Career: Tim Love
Sure, I made burgers and steaks as a kid, but at Kotsi’s, I learned so much about meat and different cuts of beef. Frank was a great butcher. There was a big window where guests could see us grilling. It was here I made prime rib for the first time using the rotisserie. It was hard roasting a gigantic piece of meat with the bone in and stoking the fire. I think prime rib is taken for granted because it’s kind of a 1990s dish, but at the end of the day, it’s damn delicious. I do a venison version, which has the same mentality but is a little more exciting. Many people think of wild game as tough, but if you cook it right, like I learned at Kotsi’s, it becomes a velvety piece of meat.(Photo: huwareserve.com)

FRUIT SALSA

love salsa The 10 Dishes That Made My Career: Tim Love
When I started working at Kiva Grill in Knoxville, they assumed that, because I was from Texas, I knew how to make salsa. But even though I grew up on spicy foods and chips and salsa, I didn’t. I was young and cocky, though, so I went ahead. The Southwestern boom was just starting—it was the same year Mesa Grill opened in New York—so I made a grilled tuna with spicy strawberry salsa. It was a progressive restaurant and people loved it. That particular dish was a turning point for me, making me realize I wanted to be a chef outside of the way I always thought I would be a chef. I started making things like lamp chops with a raspberry-chipotle demi-glace, and these fruit salsas became core for me in that moment of time.

ROASTED GARLIC STUFFED TENDERLOIN AT LONESOME DOVE

love tenderloin The 10 Dishes That Made My Career: Tim Love
I was working at Uptown Bistro in Frisco, CO when I came up with what would become my signature dish. Everyone loves beef tenderloin, but it’s so plain and simple. I wanted to make it taste better, so I added roasted garlic. The julienned cabbage, the crispy potatoes, and the thick veal demi-glace all added texture. It has a big, bold personality—the things you’re told a dish should have, times 10. I brought it to Lonesome Dove, and we sometimes make 250 a night. If I took it off the menu there would be a huge uproar. With all the cool shit I do, it’s still the beef tenderloin they want.(Photo courtesy Lonesome Dove)

ELK LOIN AT LONESOME DOVE

love elk The 10 Dishes That Made My Career: Tim Love
The elk loin with salsify puree, hen-of-the-woods mushrooms, crispy fried Swiss chard, and candied grapes at Lonesome Dove is not only a great dish, but it also reflects the way I’ve modernized my cooking. I love the challenge of layering flavors now. Meat doesn’t have to be the center of the plate for me anymore. (Photo courtesy Lonesome Dove)

GNOCCHI AT LUPA

love lupa The 10 Dishes That Made My Career: Tim Love
I feel like the ricotta gnocchi at Lupa in New York is the dish everyone wants to replicate when they make their own gnocchi, but no one can. It’s light and pillowy, offset by the herbaceous fennel and the richness of the sausage. It’s just perfectly done. Anyone serious about making pasta needs to eat this one. (Photo: NYC Go)

GRILLED RED SNAPPER

love snapper The 10 Dishes That Made My Career: Tim Love
One time, while in Galveston with the kids, we made a bonfire and grilled red snapper on the beach. I scaled the fish, wrapped it up in foil with fresh mint from the yard, and threw it onto the coals. It turned out beautifully and made me think of all the things you can do with fire. A lot of people think wood is about burning, but it’s so much more influential—like when you store wine in oak barrels, or when I make lentils and throw wood chips into it for a smoky hickory flavor. The beach is what helped inspire the idea of Woodshed Smokehouse. (Photo: Gourmet)













Δευτέρα, 16 Μαρτίου 2015

Σειρα Ελληνικη ιστορια 1. Οι Μακεδονομαχοι

Σειρα  Ελληνικη  ιστορια  1. Οι Μακεδονομαχοι






If Greece Embraces Uncertainty, Innovation Will Follow

If Greece Embraces Uncertainty, Innovation Will Follow


MAR15_13_182939879_vert
No matter what happens with the Greek bailout, all parties agree that the Greek economy will have to become more competitive. Many politicians and commentators mention two critical factors in accomplishing this: increasing innovative capacity and reducing bureaucracy. Both are important, but they are far more difficult to achieve than many understand because they are, to a significant extent, influenced by culture.
“Culture” can sound like a catchall, a convenient way to place the blame outside the realm of policy, but I am talking about one specific dimension of culture: avoiding uncertainty.
Different societies deal differently with the fact that the future can never be known, and there is a well-known index to measure the extent to which the members of a culture feel threatened by ambiguous or unknown situations. High uncertainty-avoidance cultures try to minimize the occurrence of unknown circumstances and proceed by implementing rules, laws, and regulations. In contrast, low uncertainty-avoidance cultures accept and feel comfortable in unstructured situations or volatile environments, try to have as few rules as possible, and tend to be more tolerant of change.
The uncertainty-avoidance measure was originally created by Geert Hofstedethrough a cultural survey of more than 100,000 IBM employees around the world and subsequently confirmed in additional global surveys. The cultural dimensions identified by Hofstede have been used by more than a 1,000 academic studies.
Greece tops this index of uncertainty-avoidance across all countries, scoring 100 out of 100. Greeks’ high level of discomfort in ambiguous situations creates at least two effects. First, they are less likely to take risks – which means they are unlikely to invent new products, processes, or business models. This helps to explain why Greece has one of the lowest license and patent revenues from abroad as a percentage of its GDP, as well as one of the lowest contributions from high-tech product exports to its trade balance. Second, bureaucracy, laws, and rules exert particular influence in Greece because they help make life more structured and less uncertain. In Greece, acquiring construction permits, registering property, and enforcing contracts in courts require vast amounts of paperwork and time.
W150310_SERAFEIM_EMBRACEUNCERTAINTY
The data in the graph above demonstrate the link between innovation, bureaucracy, and uncertainty. Countries that score high on uncertainty avoidance score low on innovation (as measured in the innovation union scoreboard of the European Commission) and high on bureaucracy (as measured on the easiness to do business ranking of the World Bank). Sweden, Denmark, Netherlands, the UK, and Finland all have low uncertainty avoidance, high innovation, and low bureaucracy. These countries have excellent research systems with a high number of influential scientific publications, relatively high levels of government and business R&D expenditure and venture capital financing, strong public-private collaborations, and a wealth of intellectual assets in patent applications and community trademarks. At the same time the citizens in these countries spend less time dealing with procedures to start a business, get electricity, register a property, pay taxes, enforce contracts in courts, and trade across borders. Their cultures’ comfort with uncertainty helps to make all of this possible.
This suggests that in addition to short-term policy changes, Greece needs a longer-term cultural shift. We Greeks must learn to accept and tolerate more risk and uncertainty about the future. And it all starts in school. We need to teach children to be courageous enough to take risks throughout their careers and to deal with the failures that unavoidably occur. To do this we must learn from the successes of other countries. Closer collaboration between schools, research institutes, and companies would enable the incubation of new ideas. Inventors’ competitions for young people held every few years could also stimulate new ideas and inspire a new generation of inventors and innovators. Mentorship of small companies by larger corporations and the public sector would also assist the training and professional growth of young entrepreneurs. Finally, the development of venture capital funds would provide the necessary financing for the development of new ideas since such ideas are typically too risky to receive bank financing.

Of course, in the near term, political stability and sound economic policies are necessary to avert crisis. But Greece cannot stop there. In the long term the goal must be broader: to create an economy built around innovation, one that embraces uncertainty

Παρασκευή, 13 Μαρτίου 2015

Λήμνος: Κατέρρευσε τμήμα του Κάστρου της Μύρινας

Λήμνος: Κατέρρευσε τμήμα του 
               Κάστρου της Μύρινας

Λήμνος: Κατέρρευσε τμήμα του Κάστρου της Μύρινας

ΟΠΟΥ  ΤΑ  ΜΝΗΜΟΝΙΑ  ΚΑΙ   ΟΙ  ΡΕΜΟΥΛΕΣ   ΑΦΗΝΟΥΝ 
                        ΑΣΥΝΤΗΡΗΤΕΣ  ΤΙΣ ΔΟΜΕΣ

Την κατάρρευση μεγάλου τμήματος του τείχους του Κάστρου της Μύρινας προκάλεσαν οι πρόσφατες ισχυρές βροχοπτώσεις στη Λήμνο.
Σύμφωνα με ανακοίνωση της Εφορείας Αρχαιοτήτων Λέσβου, ένα μεγάλο τμήμα του τείχους κατέρρευσε στην περιοχή του μονοπατιού από την είσοδο της Αγίας Παρασκευής, με αποτέλεσμα η διέλευση των επισκεπτών από το σημείο να απογορευθεί λόγω επικινδυνότητας. Το τμήμα του τείχους που κατέρρευσε κάλυψε το μονοπάτι σε μήκος περίπου 20 μέτρων.
Σύμφωνα με πληροφορίες, μεγάλο μέρος του Κάστρου της Μύρινας αντιμετωπίζει πολύ σοβαρό πρόβλημα στατικότητας και η κατάσταση επιβαρύνθηκε από τις έντονες βροχοπτώσεις των τελευταίων ημερών. Οι πρόσφατες εργασίες που έγιναν σε αυτό περιορίστηκαν στη συντήρηση μέρους της κύριας πύλης του.
Όπως έγινε γνωστό γίνονται προσπάθειες να προχωρήσει, στο πλαίσιο του ΕΣΠΑ, η μελέτη συντήρησης των τειχών.
Σύμφωνα με το υπουργείο Πολιτισμού, το Φρούριο της Μύρινας είναι κτισμένο σε βραχώδη και απόκρημνη χερσόνησο και επικοινωνεί με την ξηρά μόνο από τα ανατολικά. Αποτελεί το μεγαλύτερο σε έκταση οχυρό του Αιγαίου.
Η σημερινή μορφή του ανάγεται στο 1207, όταν ο Ενετός Φιλόκαλος Ναβιγκαγιόζο, Μεγάλος Δούκας της Λήμνου, οχυρώνει την Μύρινα. Ο διάδοχός του όμως Λεονάρδο Ναβιγκαγιόζο είναι εκείνος που ισχυροποιεί το κάστρο και το κρατά υπό την κυριαρχία του επί 45 χρόνια. Στην περίοδο της Τουρκοκρατίας εντός του Φρουρίου κατοικούσαν Τούρκοι.
Κατά την πολιορκία της Μύρινας το 1770 από τον ρωσικό στόλο, τα τείχη του Φρουρίου υπέστησαν σοβαρές ζημιές. Στην ανατολική και νότια πλευρά το τείχος είναι υψηλό και ο αριθμός των πύργων σχετικά μεγάλος, ενώ στην βόρεια και δυτική πλευρά το τείχος είναι κατά πολύ χαμηλότερο και οι πύργοι σπανιότεροι.
Στο ψηλότερο σημείο του λόφου υπάρχει ημικατεστραμμένο οχυρό κτίσμα με πολλούς εσωτερικούς χώρους. Ακόμα, εντός του Φρουρίου υπάρχει ένα τούρκικο Τέμενος, υπόγειος θολωτός χώρος και δεξαμενές.

Τετάρτη, 11 Μαρτίου 2015

Το Spiegel καλεί τον... ψυχίατρο να εξηγήσει την στάση της Αθήνας

Το Spiegel καλεί τον... ψυχίατρο να εξηγήσει την στάση της Αθήνας



Βερολίνο
Ένα βήμα παραπέρα πηγαίνει άρθρο στο γερμανικό Spiegel την καυστική οπτική των ευρωπαϊκών ΜΜΕ στις διαπραγματεύσεις γύρω από το ελληνικό ζήτημα: Η στάση της ελληνικής κυβέρνησης, υποστηρίζει, δεν μπορεί να ερμηνευθεί μόνο με πολιτικούς όρους, αλλά «χρήσιμη» θα ήταν και η εξέτασή της από ψυχαναλυτική και ψυχιατρική σκοπιά.

Εν ολίγοις, η διάγνωση είναι πως η Αθήνα συμπεριφέρεται με ένα μίγμα παράνοιας, μανίας καταδίωξης και ψυχωσικής άρνησης της πραγματικότητας.

Σε κείμενο γνώμης του με τίτλο «φέρτε τον ψυχίατρο», ο Γιαν Φλάισχαουερ λέει ότι επειδή ο Γιάνης Βαρουφάκης θεωρείται ειδικός στη Θεωρία των Παιγνίων, αρκετοί σπεύδουν να ερμηνεύσουν την στάση του στη διαπραγμάτευση με βάση τα μαθηματικά. Αντιθέτως, ο συντάκτης προτείνει ως πρίσμα την ψυχιατρική: «Ο άστατος τρόπος με τον οποίο εμφανίζονται οι άνθρωποι του ΣΥΡΙΖΑ στην πραγματικότητα δεν μπορεί να γίνει κατανοητός με τη θεωρία των παιγνίων, αλλά μόνο ψυχοπαθολογικά».

Στην εικόνα που δίνει η Αθήνα, αναφέρει, «βρίσκονται όλα τα σημάδια ψύχωσης». Ως στοιχεία απαριθμεί την επιμονή σε μία κεντρική ιδέα με τρόπο που «παραλύει» την σκέψη, την εμμονική ενασχόληση με φανταστικούς εχθρούς («μετά τη Γερμανία, τώρα η Ισπανία και η Πορτογαλία») και την αδυναμία να ειδωθεί η κατάσταση με τον τρόπο που την βλέπουν και οι γύρω.

«Για τους ψυχωσικούς, η πραγματικότητα δεν δομείται ως κάτι συνεχές αλλά ως κάτι ρευστό που αύριο μπορεί να έχει διαφορετική σημασία» γράφει, και επί του συγκεκριμένου εξηγεί: «Η ελληνική κυβέρνηση δηλώνει πως δεν χρειάζεται νέο πρόγραμμα, έχει πρωτογενή πλεονάσματα, αλλά λέει επίσης ότι χρεοκοπεί, λέει πως δεν θέλει επιπλέον δάνεια εάν δεν αλλάξουν οι όροι στους οποίους μόλις συμφώνησε, αλλά και ότι χωρίς άμεση βοήθεια της ΕΚΤ υπάρχει ο κίνδυνος του τέλους, λέει ότι το κούρεμα χρέους έχει φύγει από το τραπέζι αλλά και ότι χρειάζεται αναδιάρθρωσή του που θα μειώσει το βάρος του».

Στους έξω, συνεχίζει, «αρκετά από όσα ακούγονται από την Αθήνα μοιάζουν στη σφαίρα του φανταστικού, όπως η πρόταση να γίνουν τουρίστες και νοικοκυρές κυνηγοί των φοροφυγάδων ή οι πρόσφυγες να γίνουν όπλο».

Οι ψυχωσικές διαταραχές δεν είναι πάντα αρρώστια, γράφει, όσο δεν εμποδίζουν εκείνον που τις έχει να ζει κανονικά. «Το ερώτημα είναι πώς αντιμετωπίζει κανείς μία κυβέρνηση που έχει παραισθήσεις», γράφει.

«Όλα δείχνουν πως ο Τσίπρας και οι άνθρωποί του δεν ελέγχουν την αυταπάτη (στο πρωτότυπο: Wahn) τους» γράφει. Η εκροή καταθέσεων, για παράδειγμα, δεν οφείλεται στο Βερολίνο ή τις Βρυξέλλες αλλά στο φόβο των ελλήνων καταθετών, και η κυβέρνηση «αντί να λειτουργεί καθησυχαστικά, ενισχύει τη νευρικότητά τους με αντιφατικές δηλώσεις».

«Όποιος ακούει μόνο τη φωνή μέσα του που του λέει ότι μόνο εκείνος έχει δίκιο και όλοι οι άλλοι άδικο, αναγκαστικά σταματά να βλέπει τις συνέπειες των δικών του πράξεων» γράφει χαρακτηριστικά.

Και ο συντάκτης καταλήγει (παραπέμποντας στον μαρξιστή ψυχίατρο Ντέιβιντ Κούπερ, θέση του οποίου ήταν πως η σχιζοφρένεια είναι παράγωγο των κοινωνικών συνθηκών που μπορεί να ξεπεραστεί με επανάσταση) ότι η επιχειρηματολογία του ΣΥΡΙΖΑ «συνοψίζεται στο ότι δεν είναι ο ΣΥΡΙΖΑ τρελός, αλλά ο καπιταλισμός γύρω του».

Επιμέλεια: Β.Ψυχογιός

Orson Bean: Η μαύρη λίστα του μακαρθισμού δεν είναι τίποτα μπροστά στο κυνήγι μαγισσών που έχει εξαπολύσει η αριστερά σήμερα

Ο θρυλικός Αμερικάνος κωμικός ηθοποιός  Orson   Bean  - πεθερός του αείμνηστου  Andrew   Breitbart  - περιέγραψε τις σύγχρονες εκστρατε...