Food of the Best Restaurant in North America 2012

Pearl Tapioca with Oysters and Caviar

Duck Foie Gras with Navel Orange, Endive Marmalade, Black Walnut Puree and Red Ribbon Sorrel

Butter Poached Lobster

Sautéed Halibut with Artichokes and Caper Cream

Rib-Eye of Lamb with Romaine Lettuce Puree, Pickled Carrots and Cilantro Shoots

Dessert – Smoked Chocolate Pudding, Salted Chocolate Peanuts, Peanut Butter Nougat and Graham Cracker Ice Cream

The Restaurant – Per Se New York

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The Best Restaurant in North America 2012 (6th Best in the World) ….

Dragon Fly Kazari Maki Sushi How-to

Procedures

Mix 80 g of sushi rice with 2 tbsp of red fish powder. Use the red sushi rice and 2 half-sheet nori to make 4 tear-shaped rolls to form the wings. Wrap a half-sheet nori around a piece of thick fried egg to form the body. The eyes are formed by wrapping two pieces of cylindrical carrot with a half-sheet nori.

Attached one half piece of a half-sheet nori to one end of a full half-sheet nori with a few grains of rice. Spread 130 g of white sushi rice on the nori leaving 3 cm empty at both ends. Place eyes roll in the middle and put 10 g rice on each side.

Place the body vertically above the eyes and the wings closely on two sides.

Mix 100 g of white rice with 1 tsp white sesame seeds and 1/2 tsp of nori flakes. Place mixed rice on top of the wings and the body. Roll up the nori with rice on the sides using the matt to form a large roll. Cut the roll into 4 pieces of equal thickness.

See my related post:

• Collection of Kazari Maki Sushi How-to

Bar Bell Exercises 4

Exercises for the Chest (1)

Bench Press

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Bench Press – Close-Grip

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Bench Press – Wide-Grip

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Bench Press – Incline

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Bench Press – Incline (Wide-Grip)

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See my related posts:

• Bar Bell Exercises for Abdominals
• Bar Bell Exercises for the Back (1)
• Bar Bell Exercises for the Back (2)

Study Finds Direct Link Between Obesity, Heart Disease

A large new study is the first to show a direct link between a high body-mass index and the risk of developing heart disease, British and Danish researchers say.

Body-mass index (BMI) is a measurement based on height and weight. People with a BMI of 18.5 to 24.9 are normal weight while those with a BMI of 30 or more are obese. Those in between are deemed overweight.

For the study, the researchers analyzed data from more than 75,000 people in Copenhagen and found that those with a high BMI had a 26 percent increased risk of developing heart disease. Further analysis using genetic and other data showed that a BMI increase of 4 points increases the risk of heart disease by no less than 52 percent.

“By doing epidemiological studies combined with genetic analysis, we have been able to show in a group of nearly 76,000 persons that a high BMI is enough in itself to damage the heart,” Borge Nordestgaard, chief physician at Copenhagen University Hospital, said in a university news release.

“Observational studies have also suggested a relationship between heart disease and obesity, but that is not enough to prove a direct correlation. Obese people can share characteristics or lifestyle traits that have an influence on both the heart and weight. Or there can be a reverse causality, that is, it is the diseased heart that causes obesity and not the other way round,” said Nordestgaard, who is also a clinical professor in the health and medical sciences faculty at the university.

The study was published in the PLoS Medicine.

Study co-author Dr. Nicholas Timpson, a lecturer in genetic epidemiology at the University of Bristol in England, noted in the news release: “In light of rising obesity levels, these findings are fundamental to improving public health. Our research shows that shifting to a lifestyle that promotes a lower BMI — even if it does nothing else — will reduce the odds of developing the disease.”

Source: U.S.Department of Health & Human Services

Grilled Pork

Ingredients

1 pork tenderloin, about 1¼ lb
4 lime
2 tbsp honey
4 tsp rum
1 tbsp oil
1/4 tsp ground ginger
1/4 cup shredded fresh mint

Method

1. Oil grill and heat to medium.
2. Squeeze 1/3 cup juice from limes into a wide shallow bowl. Whisk in honey, rum, oil, ginger and salt. Using the tips of a knife, make shallow slashes all over the pork.
3. Place pork in lime mixture and turn to coat evenly. Set aside for at least 10 minutes. Turn occasionally.
4. When grill is hot, add meat. Cook with lid closed, basting often with lime mixture for the first 10 minutes. Turn occasionally until cooked through (155ºF at the thickest part), about 20 minutes. Remove and let rest 5 minutes. Slice and sprinkle with mint before serving.

Makes 3 servings.

Source: Chatelaine

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