why pe0pLE SmokE....?

Most people start smoking when they are in their teens and are addicted by the time they reach adulthood. Some have tried to quit but have returned to cigarettes because smoking is such a strong addiction. It is a habit that is very difficult to break. There are many different reasons why people smoke.

Three of the main reasons that young people smoke are to look mature, to be like their friends, and to experiment. Since teens see older people all around them smoking, especially their parents and relatives, they smoke to act older. If their friends or peers smoke, they may feel pressured into doing the same to be accepted. The last reason is the excitement of experimenting with something that is forbidden. In Massachusetts it is against the law for anyone under 18 years old to smoke. Usually parents do not allow their under age teens to smoke. Therefore, smoking becomes very attractive. It is exciting to get cigarettes and sneak away to smoke without being caught.

Adults smoke for other reasons. They may have a lot of stress and pressures because of economic and personal problems. They may be unemployed or working but not making enough money to take care of themselves and their families. They may be homeless, or they may be dealing with alcohol or cocaine/heroin addictions. Some may be in bad marriages or relationships in which there is physical and/or verbal abuse. All these people may smoke to feel relaxed or to give them energy while going through a hard time.

Whether young or old, some people smoke to control their weight. Smokers, on the average, weigh seven pounds less than non-smokers. Smoking reduces a person's appetite. It lessens his/her sense of taste and smell. This could be why ex-smokers gain weight after quitting cigarettes. Food tastes and smells so much better.

Finally, there are people who say they love to smoke. Smoking gives them pleasure. It just makes them feel good.

what Is GL0bAL wArminG..??

Global Warming is defined as the increase of the average temperature on Earth. As the Earth is getting hotter, disasters like hurricanes, droughts and floods are getting more frequent.

Over the last 100 years, the average temperature of the air near the Earth´s surface has risen a little less than 1° Celsius (0.74 ± 0.18°C, or 1.3 ± 0.32° Fahrenheit). Does not seem all that much? It is responsible for the conspicuous increase in storms, floods and raging forest fires we have seen in the last ten years, though, say scientists.

Their data show that an increase of one degree Celsius makes the Earth warmer now than it has been for at least a thousand years. Out of the 20 warmest years on record, 19 have occurred since 1980. The three hottest years ever observed have all occurred in the last ten years, even.

Earth should be in cool-down-period
But it is not only about how much the Earth is warming, it is also about how fast it is warming. There have always been natural climate changes – Ice Ages and the warm intermediate times between them – but those evolved over periods of 50,000 to 100,000years.

A temperature rise as fast as the one we have seen over the last 30 years has never happened before, as far as scientists can ascertain. Moreover, normally the Earth should now be in a cool-down-period, according to natural effects like solar cycles and volcano activity, not in a heating-up phase.

What is more, climate change won’t be a smooth transition to a warmer world, warns the Tipping Points Report by Allianz and WWF. Twelve regions around the world will be especially affected by abrupt changes, among them the North Pole, the Amazon rainforest, and California.




references : http://knowledge.allianz.com/en/globalissues/climate_change/global_warming_basics/global_warming_definition.html

idol chef of the month.....Chef Wan Ismail

Chef Wan's Biodata
•Born Redzuawan Bin Ismail, in Singapore in 1958
• Accountant
• Professional Chef
• Food Ambassador of Malaysia
• Resident Chef to the Asian Food Channel
• Food Critic and Malaysian Magazine Writer
• Cookbook Author
• Actor
• Entrepreneur

Credentials
•Associate degree in Professional Chef Training and Hotel Management from the California Culinary Academy in San Francisco, United States
•Ritz Escoffeir Diploma (Ecole Ritz-Esscoffier De Gastronomie Francaise) from the Ritz Hotel in Paris France

International Star
•The Resident Chef (Premier Star) to the Asian Food Channel based in Hong Kong
•Chef Wan is the man behind the image of the channel. He is the face seen by millions of people throughout Asia as an international chef.
•The Brand Ambassador to Emway 1 Cookware as well as Samsung Silvernano Refrigerator and Home Appliances
•Assigned to YTL Cooperation under Tan Sri Francis Yeah as the Company’s Brand Ambassador

Books
• Flavours of Malaysia, Selera Antarabangsa (MAS Golden Boutique 1996)
•Chef Wan’s Sweet Treats (Times Edition 2000)
•Simply Sedap! Chef Wan’s Favourite Recipes (Times Edition 2000)
•Around the World with Chef Wan(Times Edition 2000)
•The Art of Entertaining
•Flavours of ASEAN
•Sajian Raya Bersama Chef Wan (Media Corp. TV Suria Singapore 2003)
•Langkak Demi Langkah Bersama Chef Wan (Berita Publishing Sdn. Bhd.)

Book Awards
•Flavours
•Jelita
•Malaysia Tatler Food and Restaurant Guide
•Marie Claire
•Lonely Planet World Food Malaysia and Singapore

Film/ Theatre
•Lurah Dendam (Valley of Vengence) – 1996Best Supporting Actor Nominee – in the 13th Asian Film Festival
•Baginda (1997) – ComedySupporting Actor
•Soal Hati (2000) – Comedy Supporting Actor
•A Funny Thing Happened On The Way To The Forum(2002) Live Stage Performance - Leading Role
•Scenerio XX (2004) – Comedy Supporting Actor

TV Shows (Highlights)
•The Kuali Cook Show (1992) –Malaysia TV3
•Chef Wan – Malaysia TV3
•Citarasa Sedunia Bersama Gas Petronas (1999/ 2000)premiered in South-East Asia, India, Australia, Japan, China, South Africa
•Flavours of Asia – Prime 12, Singapore Television
•A Taste of Australia With Chef Wan (Part 1 and 2)Australia ABC Network broadcasted throughout Asia
•Chef Wan and Gino’s Specials – Norge TV, Oslo
•Martin Yan’s The Best of Asia and The Edible Roots (1997)
•Guest Chef on the American Food Channel, United States
•Family Feud (2002) – Malaysia NTV7hosted one year of this highly rated game show aired on Prime Time.
•Food of the World – TV4 Stockholm, Swedensponsored by Ikea
•A Taste of Malaysia – Discovery Channel produced by New Zealand TV Production
•No Reservation Please – Discovery Channelco-host with Anthony Bourdain for American Food Channel

Food Ambassador of Malaysia
•Over the last 16 years, Chef Wan has represented Malaysia in many Food Expo and Tourism Exhibitions around the world for example, exhibitions organized by the Malaysian International Trade Board (MALTRADE), Malaysian Airlines and Tourism Malaysia.
•Due to his extensive knowledge on Malaysian cuisine, Chef Wan has done numerous cookery demonstrations at the following fairs.

1. The World SIAL Food Expo in Paris, France and Beijing, China
2. The World Anuga Food Fair in Koln, Germany
3. The United Kingdom Food and Beverage Show held annually in London
4. In-store promotion for MALTRADE in Japan, India, United Kingdom and Australia
5. The Ethnic Food Fair in Birmingham. United Kingdom
6. The Fine Food Exhibition in Sydney and Melbourne, Australia
7. The Food and Wine Tasting Festival in Adelaide, Australia.

•In October 2002, Chef Wan gave a seminar on ‘The Excitement and Enticement of Malaysian Cuisine’ at the IFCA/ IFSA (International Inflight Catering Association) Asia Pacific Conference held in Kuala Lumpur organized by Malaysian Airlines. He received a standing ovation by the participants at the end of his speech.

•He was co-emcee at the Gala Dinner for the 9th Gourmand World Cook Book Awards 2003 held in Barcelona, Spain

•Chef Wan presented a working paper at the Singapore Writers Festival. His presentation was on ‘Preserving the Malay Cuisine and its Heritage‘, based on his current compilation of menus for his First Encyclopedia of Malay Food. He also presented another topic called ‘My Secret Garden’ based on the significance of Ulam (Malay Herbs) as well as Jamu Rempah in Malay cuisine and its advantages in Asian Traditional Spa. This presentation was very well received and got rave reviews in the Singapore Straits Sunday Times.

•Chef Wan has been interviewed in many regional talk-shows for example, in Indonesia, Hong Kong, Australia and Singapore. Apart from CNBC Asia, in October 2004, he appeared in a programme called ‘Driven’ on CNN TalkAsia with Lorraine Hahn. During this programme, Chef Wan discussed his role as Food Ambassador of Malaysia. Besides this, he was also interviewed on September 1st on Channel News Asia for a half an hour live programme on his presentation at the Singapore Writers Festival.

Udang Tumis Petai...first recipe...Malaysian Food

serves 6
petai or stink beans are an acquired taste, but go well with other strong-flavoured ingredients such as dried prawn paste used in this dish. Enjoy it with plain rice.

ingredients :
stink beans (petai) 15 pods
cooking oil 4 Tbsp
prawns (shrimps) 600 g (1 lb 51/3 oz), small, peeled
tamarind pulp 1 heaped Tbsp, mix with 125ml (4 fl oz/ 1/2 cup) water and strained
sugar 1 tsp
salt 1 1/2 tsp

ingredients to be ground (A) :
galangal 2.5-cm (1-in) knob, peeled
turmeric 2.5-cm (1-in) knob, peeled
cashew nuts 10, roasted
lemon grass 4 stalks

ingredients to be ground (B) :
dried chilies 20, soaked to soften
red chillies 5
bird's eye chillies 5
shallots 240 g (8 1/2 oz), peeled
garlic 2 cloves, peeled
shrimp paste (belacan) 4 x 2.5-cm (1 1/2 x 1-in) piece


method :

• Remove stink beans from pods and peel off outer skins.
  
• heat oil in a wok and fry ground ingredients (A) until fragrant. Add ground ingredients (B) and fry over low heat until fragrant and oil separates.


• add prawns and stir-fry for a few minutes, taking care not to overcook them. Add tamarind liquid and bring to a slow boil.


• add stink beans, sugar and salt. Stir-fry for about 2 minutes. Dish out and serve.