মারা গেলেন ঋষি কপূর। আজ মুম্বইয়ের স্যার এইচ এন রিলায়েন্স ফাউন্ডেশন হাসপাতালে মৃত্যু হয়েছে তাঁর। ক্যানসারে আক্রান্ত ঋষিকে শ্বাসকষ্টের কারণে গতকাল হাসপাতালে ভর্তি করতে হয়। তাঁর বয়স হয়েছিল ৬৭ বছর।
ঋষি কাপুর
Thursday, 30 April 2020
ঋষি কাপুর মৃত্যুবরন করেছেন
মারা গেলেন ঋষি কপূর। আজ মুম্বইয়ের স্যার এইচ এন রিলায়েন্স ফাউন্ডেশন হাসপাতালে মৃত্যু হয়েছে তাঁর। ক্যানসারে আক্রান্ত ঋষিকে শ্বাসকষ্টের কারণে গতকাল হাসপাতালে ভর্তি করতে হয়। তাঁর বয়স হয়েছিল ৬৭ বছর।
Wednesday, 29 April 2020
Will A Huge Asteroid Hit Earth in 29 April 2020? | NASA
NASA warned that Asteroid 52768 (1998 OR2) could hit Earth on 29 April 2020 and cause catastrophic danger. The asteroid will be approaching Earth and are expected to fly really close to our planet. What will happen on 29 April 2020?
Asteroid Buzzes Past Earth, Avoiding Catastrophic Destruction | TODAY 598,624 views•Feb 15, 2020
A giant rock flew past Earth Saturday morning, missing our home planet by about 3.5 million miles. NBC’s Savannah Sellers reports for Weekend TODAY.
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Bollywood actor Irfan Khan died
Bollywood actor Irfan Khan died on Wednesday. He was 54 years old.
The actor was admitted to Mumbai’s Kokilaben Dhirubhai Ambani Hospital on Tuesday, where he was taking treatment for colon infection.
in British films and Hollywood.[3][4] In a film career spanning almost thirty years and featuring in more than fifty domestic films, Khan has received numerous awards, including a National Film Award and Filmfare Awards in four categories. Film critics, contemporaries and other experts consider him to be one of the finest actors in Indian cinema for his versatile and natural acting.[5][6] In 2011, he was awarded the Padma Shri, India's fourth highest civilian honour for his contribution to the field of arts.[7]
Domestically, he made his screen debut with the Academy Award-nominated film Salaam Bombay! (1988). Followed by a series of roles in films that failed to propel his career forward, he received critical acclaim for playing negative roles in the drama films Haasil (2003) and Maqbool (2004), for the former he won the Filmfare Award for Best Villain. The successful drama Life in a... Metro (2007) marked a turning point in Khan's career, earning him praise and several awards including the Filmfare Award for Best Supporting Actor. He rose to prominence with his portrayal of Paan Singh Tomar in the acclaimed biographical sports drama Paan Singh Tomar (2011), which garnered him the National Film Award for Best Actor and a Filmfare Critics Award for Best Actor.[8] His performance in the BAFTA Award-nominated romance The Lunchbox (2013) earned him universal acclaim by the critics and audiences. Khan went on to feature in the commercially and critically successful films Haider (2014), Gunday (2014), Piku (2015) and Talvar (2015). His highest-grossing Hindi release came with the critically acclaimed comedy-drama Hindi Medium (2017), which became a sleeper hit in India and China, which ranks among highest-grossing Indian films of all time and earned him praise for his performance, winning several awards including the Filmfare Award for Best Actor.
Globally, Khan worked in several international projects such as The Warrior (2001), The Namesake (2006), The Darjeeling Limited (2007), the Academy Award-winning film Slumdog Millionaire (2008), New York, I Love You (2009), The Amazing Spider-Man (2012), Life of Pi (2012), Jurassic World (2015) and Inferno (2016). As of 2017, his films have grossed $3.643 billion at the worldwide box office.[9] In 2018, Khan was diagnosed with a neuroendocrine tumor. He died at the age of 54 on April 29, 2020.[10][11]
Best actor in the world.
Bollywood actor Irfan Khan died
Bollywood actor Irfan Khan died on Wednesday. He was 54 years old.
The actor was admitted to Mumbai’s Kokilaben Dhirubhai Ambani Hospital on Tuesday, where he was taking treatment for colon infection.
how to make bottarga pasta italy
Bottarga is an incredible product to use in our kitchen. We are talking about a high-quality ingredient, mostly if we consider Bottarga from Cabras (Sardinia), where the production of these salted and cured fish roe still respects the natural life cycle of the grey mullet, the fish which gives us this wonderful final delicacy. The recipe itself is super easy and requires only a few ingredients and less than 15 minutes to prepare: you'll love this elegant pasta dish! Find here below some links I've found on the Internet to buy Bottarga online. Buon appetito! * Where to buy Bottarga? * Sensibus.com https://www.sensibus.com/meat-and-fis... Bottarga Brothers http://www.bottargabrothers.com Bottarga from Mexico Gulf https://bottargadellisola.com The Fish Society https://www.thefishsociety.co.uk/bott... Amazon.com: 1) https://www.amazon.com/Rocca-Bottarga... 2) https://www.amazon.com/Supreme-Bottar... Hi there, if you like, please support my Youtube channel with a coffee! ** ko-fi.com/benedettailcibodellecoccole ** Yes: just 1 €, 1 coffee from each of you, who likes my contents and my food channel, can help me and support my work: ingredients, video equipment, future projects, etc. Because I believe it's important to be transparent, I'll show periodically how your help will be invested in. Thanks so much and have a lovely day! Thanks for watching ♥ Thumbs up and let me know if you'll try it Subscribe for more VIDEO RECIPES! http://goo.gl/a3iuUX ♣ Facebook: https://bit.ly/2y77vMF ♣ Instagram @cuddlingfood: https://bit.ly/2y8IH77 ♣ Blog: http://goo.gl/c6SFCU _____________________________________ * Ingredients for 2 servings * - 220-240 g of spaghetti - a handful of pinenuts, plus some more - half of a regular size bottarga (usually it comes with 2 long pieces, use 1 for 2 people) - EVO oil - 1 onion - dry white wine _____________________________________ Music in the video by Epidemicsound https://www.epidemicsound.com _____________________________________ * ALL MY PREVIOUS VIDEO RECIPES HAVE ENGLISH SUBTITLES * ♣ IL SALOTTO GASTRONOMICO: https://goo.gl/YGxgat ♣ EMILIA ROMAGNA RECIPES: https://goo.gl/EETIu3 ♣ HOLIDAY RECIPES: https://goo.gl/9qLLAS ♣ STARTERS: https://goo.gl/lqgeRo ♣ BASIC RECIPES: http://goo.gl/thUU7w ♣ BREAD&PIZZA: http://goo.gl/HUOHFh ♣ MEAT & FISH DISHES: http://goo.gl/gguumL ♣ PASTA & SOUPS: http://goo.gl/KeFNC4 ♣ DESSERT: http://goo.gl/7NYOYA ♣ ASIAN RECIPES: https://goo.gl/XvRA4B ♣ "KONBINI" WORLD! DIRECT TEST ON JAPANESE AND KOREAN PRODUCTS: http://goo.gl/csTCrC ♣ LIVING IN JAPAN? JAPANESE FOOD? Click on the link: http://goo.gl/9WzRwc ♣ LIVING IN SOUTH KOREA? KOREAN FOOD? Click on the link: http://goo.gl/KsW1w7
Schweinshaxe how to make
How To Cook Pork Hock With Crispy Skin Schweinshaxe Recipe. Doesn't matter what you call it - Pork Hock, Pig Knuckle, Pork Knuckle, Hog Knuckle - this is one tasty cut of pork. This slow roasted Pig Knuckle recipe is reminiscent of The German Schweinshaxe Recipe. This is the hock that we cut off in the Breaking down a hog video series.
Ingredients: 1 fresh pork hock Salt & pepper to taste 1 onion, sliced thin 1 apple, sliced thin 1-2 cups pork, chicken stock, or water Sauerkraut to serve Method: Preheat oven to 180ºC (350ºF). Score the skin of the hock all over in a cross hatch pattern. Rub salt and pepper generously all over the hock. Spread the onion and apple in the bottom of a braised or cast iron pan. Stand the hock in the middle of the pan on top of the onions and apples. Pour the stock in the bottom of the pan, and cook for 3-4 hours - or until the hock is fully cooked. Part 1: Initial Breakdown of the hog: https://youtu.be/u1hlaWVzwAo Part 2: The Head: https://youtu.be/PJqtnfcOBbE Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc Part 4: The Belly: https://youtu.be/agaqhWF7KrY Part 5: The Loin: https://youtu.be/7Tpxyzm1S5w Part 6: The Hind Leg: We Make Guanciale: https://youtu.be/v4E_WW1EazI We Render Lard: https://youtu.be/uwjWZa4nAyw How To Make Dry Cure Bacon: https://youtu.be/LlvCFEgLZGc How To Make Pork Stock: https://youtu.be/zmCo1TlxVh8 #LeGourmetTV #GlenAndFriendsCooking #WholeHog Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-fri... Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr... 0:01 Welcome to Our kitchen 0:05 Cutting up a whole pig 0:30 Recipes with Pork Knuckle 0:54 Pork Stock 1:25 Scoring the Pig Knuckle 1:48 Seasoning the pork hock 2:20 Adding onions and apples 2:48 Adding the pork stock 3:18 Tasting the final Schweinshaxe dish Please watch my other videos - and subscribe my channel. Thanks. Klas.
This is one of the internationally best known dishes from Germany, espacially from Bavaria. But here come the problems. It´s a lot easier to cook good food than to talk about it correctly. Is it a pork knuckle - as I thought for a long time? Is it a pork shank - as one of you told me kindly? Or is it a pork leg - as the googel translator told me? I don´t know. Thank god, a tongue can not only speak but also taste ;-) Anayway: Most of the tourists coming here to Munich want to eat a pork knuckle. It´s one of those "once in a lifetime"-things for a lot of people, I think. Check out all the needed information on my homepage: www.klaskitchen.com Actually it´s not, what we Germans eat every day or what we would usually prepare at home. In fact I had a couple of problems to find a butcher who would sell me pork knuckles because they are no best sellers and you have to order them a couple of days in advance what I didn´t do because I didn´t know. So, this was an experience for me, too. But in the end: It went out great. Have a look. Olli, my producer and I tried it after preparing it for this video and what can I say: It was exactly as delicious as it looks in the video. So, if you want to have some real German soulfood and if you are not watching calories - go and try it. It´s easy and if you follow my recipe you will succeed. Good luck. Here are the ingridients: 4 pig shanks, each about 800 grams / 28 oz 2 onions 1 teaspoon black pepper 1 tsp caraway seeds about 2 cups of broth and one bottle of beer Cut the knuckles lenghtwise then rub them with the caraway and salt and pepper generously Roughly cut the onions. Put everything into a baking dish, add the broth and the beer and put it into the oven. Leav it there for two hours at 120 degrees Celsius (250 farenheit) circulating air. Then you switch on the grill/broiler and double the temperature. The knuckle is getting it´s crust now. Don´t leave it alone in this phase because it will burn easily. At the end you take it out of the oven, let the meat rest for a while and prepare the sauce: Let it boil in a pot, season it - it might need a little sweetness to be perfect and, if you like, you can add a little cold butter or starch. That´s all. Eat it with dumplings and some vegetables. I like it with red cabbage or with savoy cabbage. I will show you how to prepare both on my channel. ▶ Check out my gear on Kit: https://kit.com/OliverBloch Find out more about klaskitchen on klaskitchen.com Watch also the other videos on this channel like: Part 1: How to make bavarian dumplings Part 2: How to make the sauce for bavarian dumplings How to make Potato-Salad northern german way How to make Wrap Beef wit pickles How to make the best bavarian dessert - bairisch creme how to make Munich Schnitzel How to make Struwen How to make liver dumplings how to make currywurst how to make koenigsberger klopse how to make hamburger labskaus how to make rheinland potato fritters how to make krautsalad - cole slaw how to make knödlgröstl - panfried dumplings ho to make bavarian pork roast - schweinebraten how to make rhubarb crumble cake - streuselkuchen quark öl teig Above all that, I hope you enjoy the videos and the recipes work out fine for you Happy cooking ;-) Klas German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
Chef Uwe from the GermanDeli Test Kitchen http://www.GermanDeli.com shows how to make this classic German specialty. Schweinehaxe (also known as Schweinshaxe) is a pork shank that has been roasted until the fatty skin is brown and crisp and the meat inside is still juicy and succulent. Sold at GermanDeli.com all you have to do is Place the Schweinehaxe in a roasting pan, with half an inch or so of German beer (or water if you prefer). Salt and pepper is optional. Place the roast uncovered in a preheated 350°F oven for 4 hours. (Internal temperature must be at 160°F or above.) Remove from the oven and set the roasts on a platter. At this stage you may make a gravy from the liquid left in the pan using one of GermanDeli's many sauce or gravy mixes. Serve with sauerkraut or red cabbage, also available at www.GermanDeli.com and don't forget to add bread dumplings or potato dumplings, or boiled potatoes, or Spaetzle with all that rich gravy. Allow one Schweinehaxe for every two people. For big appetites serve one Schweinehaxe per person. A similar dish can be made using Eisbein (pork shank that has been cured in salt-brine for several days). Eisbein can be boiled with various seasoning in water for about 1-2 hours, but it is also delicious roasted in the same way shown here by Chef Uwe. RECIPE: Use Schweinehaxe http://www.germandeli.com/Siegis-Schw... or - if you prefer - use Eisbein, which is salt-cured http://www.germandeli.com/Siegis-Eisb.... Allow one shank for every two people. For large appetites allow one shank per person. Place the shank, flat side down, in a roasting pan. Add about 1/2" liquid (beer or water). Place in an oven pre-heated to 350°F and allow to roast for 4 hours. Optional gravy: You may serve as is or if you'd like you can make a gravy from a mix - http://www.GermanDeli.com has a couple from which to choose: http://www.germandeli.com/Maggi-Soe-z... or http://www.germandeli.com/Knorr-Sosse... You can even use some of the pan drippings to make the sauce....especially if you've used beer in the roasting pan.
Ingredients: 1 fresh pork hock Salt & pepper to taste 1 onion, sliced thin 1 apple, sliced thin 1-2 cups pork, chicken stock, or water Sauerkraut to serve Method: Preheat oven to 180ºC (350ºF). Score the skin of the hock all over in a cross hatch pattern. Rub salt and pepper generously all over the hock. Spread the onion and apple in the bottom of a braised or cast iron pan. Stand the hock in the middle of the pan on top of the onions and apples. Pour the stock in the bottom of the pan, and cook for 3-4 hours - or until the hock is fully cooked. Part 1: Initial Breakdown of the hog: https://youtu.be/u1hlaWVzwAo Part 2: The Head: https://youtu.be/PJqtnfcOBbE Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc Part 4: The Belly: https://youtu.be/agaqhWF7KrY Part 5: The Loin: https://youtu.be/7Tpxyzm1S5w Part 6: The Hind Leg: We Make Guanciale: https://youtu.be/v4E_WW1EazI We Render Lard: https://youtu.be/uwjWZa4nAyw How To Make Dry Cure Bacon: https://youtu.be/LlvCFEgLZGc How To Make Pork Stock: https://youtu.be/zmCo1TlxVh8 #LeGourmetTV #GlenAndFriendsCooking #WholeHog Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-fri... Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr... 0:01 Welcome to Our kitchen 0:05 Cutting up a whole pig 0:30 Recipes with Pork Knuckle 0:54 Pork Stock 1:25 Scoring the Pig Knuckle 1:48 Seasoning the pork hock 2:20 Adding onions and apples 2:48 Adding the pork stock 3:18 Tasting the final Schweinshaxe dish Please watch my other videos - and subscribe my channel. Thanks. Klas.
This is one of the internationally best known dishes from Germany, espacially from Bavaria. But here come the problems. It´s a lot easier to cook good food than to talk about it correctly. Is it a pork knuckle - as I thought for a long time? Is it a pork shank - as one of you told me kindly? Or is it a pork leg - as the googel translator told me? I don´t know. Thank god, a tongue can not only speak but also taste ;-) Anayway: Most of the tourists coming here to Munich want to eat a pork knuckle. It´s one of those "once in a lifetime"-things for a lot of people, I think. Check out all the needed information on my homepage: www.klaskitchen.com Actually it´s not, what we Germans eat every day or what we would usually prepare at home. In fact I had a couple of problems to find a butcher who would sell me pork knuckles because they are no best sellers and you have to order them a couple of days in advance what I didn´t do because I didn´t know. So, this was an experience for me, too. But in the end: It went out great. Have a look. Olli, my producer and I tried it after preparing it for this video and what can I say: It was exactly as delicious as it looks in the video. So, if you want to have some real German soulfood and if you are not watching calories - go and try it. It´s easy and if you follow my recipe you will succeed. Good luck. Here are the ingridients: 4 pig shanks, each about 800 grams / 28 oz 2 onions 1 teaspoon black pepper 1 tsp caraway seeds about 2 cups of broth and one bottle of beer Cut the knuckles lenghtwise then rub them with the caraway and salt and pepper generously Roughly cut the onions. Put everything into a baking dish, add the broth and the beer and put it into the oven. Leav it there for two hours at 120 degrees Celsius (250 farenheit) circulating air. Then you switch on the grill/broiler and double the temperature. The knuckle is getting it´s crust now. Don´t leave it alone in this phase because it will burn easily. At the end you take it out of the oven, let the meat rest for a while and prepare the sauce: Let it boil in a pot, season it - it might need a little sweetness to be perfect and, if you like, you can add a little cold butter or starch. That´s all. Eat it with dumplings and some vegetables. I like it with red cabbage or with savoy cabbage. I will show you how to prepare both on my channel. ▶ Check out my gear on Kit: https://kit.com/OliverBloch Find out more about klaskitchen on klaskitchen.com Watch also the other videos on this channel like: Part 1: How to make bavarian dumplings Part 2: How to make the sauce for bavarian dumplings How to make Potato-Salad northern german way How to make Wrap Beef wit pickles How to make the best bavarian dessert - bairisch creme how to make Munich Schnitzel How to make Struwen How to make liver dumplings how to make currywurst how to make koenigsberger klopse how to make hamburger labskaus how to make rheinland potato fritters how to make krautsalad - cole slaw how to make knödlgröstl - panfried dumplings ho to make bavarian pork roast - schweinebraten how to make rhubarb crumble cake - streuselkuchen quark öl teig Above all that, I hope you enjoy the videos and the recipes work out fine for you Happy cooking ;-) Klas German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
Chef Uwe from the GermanDeli Test Kitchen http://www.GermanDeli.com shows how to make this classic German specialty. Schweinehaxe (also known as Schweinshaxe) is a pork shank that has been roasted until the fatty skin is brown and crisp and the meat inside is still juicy and succulent. Sold at GermanDeli.com all you have to do is Place the Schweinehaxe in a roasting pan, with half an inch or so of German beer (or water if you prefer). Salt and pepper is optional. Place the roast uncovered in a preheated 350°F oven for 4 hours. (Internal temperature must be at 160°F or above.) Remove from the oven and set the roasts on a platter. At this stage you may make a gravy from the liquid left in the pan using one of GermanDeli's many sauce or gravy mixes. Serve with sauerkraut or red cabbage, also available at www.GermanDeli.com and don't forget to add bread dumplings or potato dumplings, or boiled potatoes, or Spaetzle with all that rich gravy. Allow one Schweinehaxe for every two people. For big appetites serve one Schweinehaxe per person. A similar dish can be made using Eisbein (pork shank that has been cured in salt-brine for several days). Eisbein can be boiled with various seasoning in water for about 1-2 hours, but it is also delicious roasted in the same way shown here by Chef Uwe. RECIPE: Use Schweinehaxe http://www.germandeli.com/Siegis-Schw... or - if you prefer - use Eisbein, which is salt-cured http://www.germandeli.com/Siegis-Eisb.... Allow one shank for every two people. For large appetites allow one shank per person. Place the shank, flat side down, in a roasting pan. Add about 1/2" liquid (beer or water). Place in an oven pre-heated to 350°F and allow to roast for 4 hours. Optional gravy: You may serve as is or if you'd like you can make a gravy from a mix - http://www.GermanDeli.com has a couple from which to choose: http://www.germandeli.com/Maggi-Soe-z... or http://www.germandeli.com/Knorr-Sosse... You can even use some of the pan drippings to make the sauce....especially if you've used beer in the roasting pan.
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