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Sunday, 7 December 2014

Anaconda man Paul Rosolie’s documentary Eaten Alive airs in US on Discovery Channel

THE show was called Eaten Alive and that's what viewers were expecting.
Now the US audience has taken to Twitter to express mock outrage after wildlife expert Paul Rosolie was forced to call off his controversial anaconda experiment halfway through.
Earlier viewers tuned in to watch Rosolie conduct his world-first experiment, where he presented himself as prey to the snake in the Amazon after putting on a special reinforced suit with helmet and devices to measure his vital signs.
Rosolie and his team found an anaconda weighing 180 kilograms while hiking in the Peruvian rainforest and the feat was streamed on the Discovery Channel’s website.
The footage showed Rosolie feeding himself to the anaconda head-first as his colleagues looked on. He was wearing a carbon fibre suit and poured pigs’ blood over himself before imitating the snake’s normal prey to attract its attention and get it to eat him.
“I didn’t want to stress [the anaconda] out too much,” he said.
“I wanted to make sure that the suit was smooth and wasn’t going to hurt the snake.
“I really wasn’t scared. We tested this suit and worked on this with experts so we knew I was going to be safe.”
Eaten alive ... Paul Rosolie wrestles with the anaconda.
Eaten alive ... Paul Rosolie wrestles with the anaconda. Source: Supplied
But after an hour of being constricted, Rosolie called time on the experiment, fearing he would be fatally crushed by the massive snake.
How Rosolie escaped the snake’s body before being crushed remains a mystery, although the special suit’s three-hour oxygen supply was crucial.
Incredibly, some viewers deemed his actions a cop-out, with one Twitter user even going so far as to accuse him of “failing America”.

Landon Donovan retires a champion; Galaxy top Revs to win MLS Cup

CARSON, Calif. — Landon Donovan won his record sixth MLS Cup title in the final game of his storied career as the LA Galaxy used MVP Robbie Keane’s late goal in extra time to beat the New England Revolution 2-1 in the 2014 MLS Cup final on Sunday.
In a final that was often marked by poor touches and disjointed play, Keane made no mistake on his 111th-minute goal, running onto a ball from Marcelo Sarvas and beating Bobby Shuttleworth for the game-winner. The goal re-ignited an L.A. crowd that had grown quiet after Chris Tierney’s 79th-minute goal had tied the game at 1-1.
The title is a record fifth for LA, while New England is now 0-5 in the title game.
Here are my three thoughts on the game:

• Donovan goes out a champion 

For months, Donovan had known there was a possibility he could win the MLS Cup in his final game on his home field. But it’s one thing to think about something and quite another to actually make it happen. Donovan didn’t score in his final game, but he provided some dangerous moments and showed his versatility, playing in three different positions.
For today, at least, he should thank Keane, the league MVP, who had struggled at times in this game, his frustration often boiling over, before he calmly slotted the title-winning goal in for the home team. For Donovan, winning the title is a fitting valedictory: His postseason will be remembered not just for Sunday’s game, but also for his epic hat trick in the series-deciding game against Real Salt Lake.

• Smart coaching moves made a difference 

Arena and New England coach Jay Heaps both made good switches that affected the game. It was Arena’s second-half move of Donovan to forward and Zardes to left midfield that changed things up and made the Galaxy more dangerous. Donovan was in the middle of things more often as a center forward,while Zardes was able to get free for his goal.
As for Heaps, he didn’t hesitate to pull the ineffective Charlie Davies and insert Patrick Mullins, who had played all of 16 minutes in the postseason. All Mullins did was create the goal that tied the game at 1-1. U.S. coaches often get criticized for their tactics, but both Arena and Heaps made the right moves on Sunday. By winning, Arena won his record fifth title as a coach.

• The Galaxy will be viewed as one of the best teams in MLS history

LA didn’t win the Supporters' Shield, losing out to Seattle in the end (Seattle had 64 points; LA 61), but this Galaxy team had the second-best goal-differential in MLS history (plus-32) and played some of the finest soccer this league has ever seen. At its best, the Galaxy’s ceiling was simply higher than the rest of the league, producing goals that will live long in the memory (many of them by Donovan and Keane).
While the LA attack didn’t have any jaw-dropping moments on Sunday, more of the Galaxy players appeared comfortable in a final that they’d been in before. They didn’t shrink from the moment, and they emerge deserving champions.

Monday, 27 October 2014

Easiest way to make potato wedges

Roasted Potato Wedges
4 medium sized potatoes
2 tbsp Olive oil
½ tsp salt
½ tsp Black pepper powder
½ tsp Dry fenugreek leaves
½ tsp Sesame seeds
Peel the potatoes first.
If you are making potato wedges without peeling them then wash potatoes thoroughly and cut them lengthwise dividing it into 2 equal parts. Take one half and cut into 2 equal parts. Again take one piece and dice it into further 2 equal parts.
Likewise cut all potatoes.
Take a big bowl and add olive oil, salt, black pepper, oregano, dry fenugreek leaves and mix well. Add the potato batons into it and mix until every baton gets coated nicely with the spices.
Preheat oven at 180 degree. Layer the potatoes over the plate one by one at distance and now place the tray in the oven. Set the oven at 180 degree for 35 minutes and roast the wedges. After 35 minutes take out the potato wedges from oven. Potatoes are roasted. Potato wedges are now ready.
Serve potato wedges with your favourite drink.
A homemaker in Noida, and passionate about cooking, Nisha Madhulika at 54 started http://www.nishamadhulika in 2007. She started her YouTube channel in mid 2011. She is known for making recipes with easily available ingredients. She has posted more than 1100 videos on her channel so far. She is one of the most popular chefs online and was recently featured in YouTube Top Chefs coffee table book.


Tuesday, 7 October 2014

Mini Philly Cheesesteaks

  • 1 Tbsp. butter
  • 1/2 white onion, cut into thin slices
  • 1 clove garlic, minced
  • 1 green bell pepper, sliced
  • 1 lb thinly sliced roast beef 
  • salt and pepper, to taste
  • mushroom slices (however many and whatever variety you like)
  • 1/2 Tbsp. oil
  • 6 french hard-rolls, cut in half
  • 6 provolone cheese slices

  1. Melt the butter in a skillet on medium heat and add the onion, garlic, and bell pepper - let the veggies simmer in the butter while you work on the meat, stirring occasionally.
  2. If you went to the deli and got super-thin slices of beef, then cut this step out. If you are like me and buy the cheapest stuff, you will probably need to pound the meat into oblivion. (Seriously though, the secret to an awesome philly is super thin beef.) Pound away until meat is about 1/8 inch thick.
  3. Season your beef simply with salt and pepper.If you insist on seasoning it with something more, try a little allspice, it gives it a really nice flavor when all is said and done.
  4. Add the mushrooms to the veggie skillet when the onions and peppers are getting soft. Season with salt and pepper.
  5. Cover the bottom of another skillet with your oil and get it nice and hot. Put a couple of the meat slices in the pan. Since the meat is so thin, only cook for about 30 seconds on each side, that's all it takes, I promise. If you cook it any more, you'll have tough meat and unhappy sandwichlets.
  6. Assemble your cheese-steaks by adding the hot meat to your french rolls, putting the provolone slices right on top of the meat, and the hot veggies on top of that. This will make for a juicy, melty, happy sandwichlet.

Plum Glazed Ribs

  • 4 lbs of pork or beef ribs (beef slightly won out on the taste test for us)
  • 1 cup plum jelly/jam/preserve
  • 1 cup sweet chili sauce (my favorite is the mae ploy brand)
  • 1 tablespoon hot sauce (sriracha anyone?)
  • 1/4 cup soy sauce
  • salt and pepper

  1. Preheat the oven to 350 degrees. Salt and pepper the individually cut ribs. Place the ribs in two 9" x 13" glass casserole dishes. Cook in the oven for 45 minutes.
  2. While the ribs are cooking, prepare glaze/sauce by mixing the remaining ingredients in a large saucepan and bringing to a boil. Reduce to a simmer for another 10 minutes, stirring frequently.
  3. Heavily baste the ribs in the prepared sauce. Place the ribs back in the oven. Cook for 45 minutes or until tender. Periodically turn the ribs over and coat again with the sauce every 10 minutes or so while cooking.

Mexican Stuffed Shells

  • 16-18 jumbo pasta shells
  • 1 lb. lean ground beef
  • 1 package taco seasoning
  • 4 oz. {1/2 block} cream cheese
  • 1 & 1/2 cup salsa
  • 1 & 1/4 cup taco sauce
  • 2 cups cheddar-monterey jack blend cheese, shredded

  1. Preheat oven to 350°F.
  2. Fill a medium size pot with water and bring to a boil. 
  3. Add the shells and cook until al dente. {I like to be a lot more on the harder side because I've found that they rip if they are too soft and they still keep cooking later on.}
  4. Once they are done, drain and run under cool water.
  5. While the shells are cooking, brown the meat in a large skillet.
  6. Add the taco seasoning, according to package directions.
  7. Add cream cheese, cover, and let simmer until cream cheese is completely melted and then stir well.
  8. Pour salsa into a 9x13 inch dish.
  9. Scoop a spoonful of meat mixture into each shell and place in pan.
  10. Repeat until all shells are used. {Or until you run out of mixture.}
  11. Spread taco sauce evenly over shells. {Make sure to cover each shell completely to prevent them from drying out while cooking.}
  12. Cover with aluminum foil and bake for 27-30 minutes.
  13. After baking, spread shredded cheese evenly over shells and bake for 9-11 more minutes, uncovered.
  14. Top with desired toppings - green onions, black olives, sour cream, etc.

Manly Roast Beef

  • 3-4 lb Rump Roast (or something similar)
  • your favorite dry rub (here is an easy one...)
    • 1 1/2 tablespoon paprika
    • 1/2 tablespoon onion powder
    • 1 teaspoon cumin
    • 1 teaspoon pepper
  • 6 cups water
  • 3/4 cup of salt
  • 2 clove garlic
  • 2 potatoes, peeled and chopped
  • 2 cups carrots, peeled and chopped
  • 1/2 cup onion, chopped

  1. Put your water in your crock-pot and dissolve the salt (yes, all of it, trust me) in the water. Turn heat to high.
  2. Dry rub your roast all over. Get a skillet nice and hot and sear all sides of the roast. You're just going to dump it in some water anyway, so I don't know if this is really necessary. I'm no scientist, but I swear it tastes better in the end... *ahem* moving on!
  3. Add your roast to the salty water mixture and drop in your two garlic cloves whole. Cook on high for approximately 2 -2 1/2 hours. If you want a medium roast, the center temperature of the meat should be around 145 degrees. I screwed up and waited till it was 145° before turning the crock-pot the time we served the meat, the center temperature was closer to 160 (a little over-done for my taste). So, word to the wise, take it out of the crock-pot a good 10° prior to your desired temperature! If you don't have a meat thermometer, uh, just cook it till it's done! :)
  4. Unless you want your carrots and potatoes SUPER salty, do not add it to the crock-pot! Not that I know this by experience or anything *shudders*. You'll have to boil those separate.
  5. Let your roast rest a good 10 minutes or so before hacking away. Just when your impatient self is about to explode with hunger, go ahead and cut it up and enjoy.