Sunday, March 14, 2010

darts


History

The dartboard may have its origins in the cross-section of a tree. An old name for a dartboard is a 'butt', which might imply that the bottoms of wine barrels were the original dartboards; but the word in fact comes from the French word butte, meaning target. In particular, the Yorkshire and Perrigo Manchester Log End boards differ from the standard board in that they have no treble only double and bullseye, The Perrigo Manchester board being of a smaller diameter, with a playing area of only 25 cm across with double and bull areas measuring just 4mm. The London Fives board is another variation. This has only 12 equal segments numbered 20,5,15,10,20,5,15,10,20,5,15,10 with the doubles and triples being a quarter of an inch wide.

There is speculation that the game originated among soldiers throwing short arrows at the bottom of the cask or at the bottom of trunks of trees. As the wood dried, cracks would develop, creating "sections". Soon, regional standards emerged and many woodworkers supplemented bar tabs by fabricating dart boards for the local pubs.

The standard numbering plan with a 20 on top was created in 1896 by a Lancashire carpenter called Brian Gamlin.[4] However, a great many other configurations have been used throughout the years and in different geographical locations. Gamlin's layout was devised to penalise inaccuracy. Although this applies to most of the board, the left-hand side (near the 14 section) is preferred by beginners, for its concentration of larger numbers. Mathematically, removing the rotational symmetry by placing the "20" at the top, there are 19!, or 121,645,100,408,832,000 possible dartboards. Many different layouts would penalise a player more than the current setup; however, the current setup actually does the job rather efficiently. There have been several mathematical papers published that consider the "optimal" dartboard.

Height and distance

In the standard game, the dartboard is hung so that the bullseye is 5 ft 8 in (1.73 m) from the floor: eye-level for a six-foot (183 cm) person. The oche (IPA: /'ɒki/)—the line behind which the throwing player must stand—is generally 7 ft 9¼ in (2.369 m) from the face of the dartboard measured horizontally. This is the recognized world standard as set by the World Darts Federation and is used in most areas.

The London 5 board or narrow 5's board set up is slightly different from the standard board. The height is set at 5 feet 6 inches to the centre of the bull and the oche is at 9 feet from the face of the board.

Dartboards

Before the First World War, pubs in the United Kingdom had dartboards made from solid blocks of wood, usually elm. They had to be soaked overnight to heal the holes made from the darts, and it was a messy business for the publican, although darts was a popular game. This changed when a company called Nodor, whose primary business was making modeling clay (which has no odor, hence the name Nodor) made a dartboard. Their model of dartboard was not a great success until someone came up with the idea of making a dartboard from sisal fibres. Small bundles of sisal fibres of the same length were bundled together. The bundles were then compressed into a disk and bound with a metal ring. It was an instant success, as the darts made little or no damage to the board—they just parted the fibres when they entered the board; this type of board was more durable and required little maintenance.

Modern dartboards are made of sisal fibers; cheap boards are sometimes made of coiled paper. However, several types of sisal fibre are used in dartboards today, originating from East Africa, Brazil and China.

A regulation board is 17¾ inches (451 mm)[2] in diameter and is divided into 20 radial sections. Each section is separated with metal wire or a thin band of sheet metal. The best dartboards have the thinnest wire, so that the darts have less chance of hitting a wire and bouncing out. The numbers indicating the various scoring sections of the board are also normally made of wire, especially on tournament-quality boards, but may be printed directly on the board instead.

Wednesday, March 3, 2010

chef of the month


about me
I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn't half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn't really care, especially as I could buy the coolest trainers with what I'd earned from working at the weekend.

When I was 16, I didn't really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he'd answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn't believe it and thought it was my mates winding me up!

The result was The Naked Chef and that's where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I've never been busier in my life! It's a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy, Daisy and Petal. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That's what it's all about!

Tuesday, January 19, 2010

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.

Sunday, January 17, 2010

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

Friday, January 15, 2010

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.

Thursday, January 14, 2010

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.