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| A growing interest in quality local ingredients | |
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| Tweet Topic Started: Oct 8 2012, 01:53 AM (21 Views) | |
| lingzi | Oct 8 2012, 01:53 AM Post #1 |
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Velha Guarda
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BOSTON -- The Boston Bruins season-high winning streak came dangerously close to ending against the team with the worst record in the NHL. Vince Wilfork Jersey . The Bruins needed a stellar game from goalie Tuukka Rask to hold off the Columbus Blue Jackets for a 2-1 shootout victory on Thursday night that extended Bostons winning streak to seven. Rask made 30 saves, including four in overtime, and then came through in the shootout when he stoned Antoine Vermette on Columbus final attempt. The Bruins won despite getting outshot 31-27 by the Blue Jackets (3-13-2) and scoring just one goal -- Adam McQuaids wrist shot through traffic to tie it in the second period. "We looked a little tired. You could see it in our players faces and the way they were coming back to the bench," Boston coach Claude Julien said. "The one thing that I liked was that no matter what, we still found a way to win." Rich Peverley and David Krejci scored to put Boston ahead 2-1 in the shootout, leaving Columbus last chance on the stick of Vermette. Rask stretched out his left pad to block Vermettes backhand, spoiling a great game by his Columbus counterpart. Curtis Sanford, making his first NHL start in nearly three years, finished with 26 saves. He stopped Tyler Seguins one-timer from the slot late in regulation, and then denied Brad Marchand on a breakaway early in overtime to keep the Blue Jackets in it. "It was a whale of a hockey game. We wanted to play a complete game, and I thought we did it," Columbus coach Scott Arniel said. "Ive got to commend our guys. Against the Stanley Cup champions we went toe-to-toe. I would have liked to see us get rewarded and gotten the two points." Columbus had to settle for one and remained winless on the road (0-7-1). The Blue Jackets had several scoring chances thwarted by Rask late in regulation and overtime. Columbus was on a power play for the last 52 seconds of overtime but couldnt get the puck past Rask. "We didnt play our best hockey. Everybody saw that, but the result is the only thing that matters in this game and we were able to squeeze the win," Rask said. The Bruins scored 10 goals in their previous two games, but were shut down Thursday. Rask stopped Jeff Carter twice in front early in overtime, and Sanford answered with a couple big saves. "The guys were unbelievable, blocking shots, boxing out, letting me see point shots," said Sanford, whose previous NHL start was for Vancouver in January 2009. "We really limited their big-time scoring opportunities and were hard on their top players." Derek MacKenzie scored 2:49 into the second period, tipping in a wrist shot from the blue-line by Nikita Nikitin. The goal came with one second left on a power play, a woeful unit for Columbus this season. It was the 10th power-play goal in 78 chances for the Blue Jackets. Boston tied it two minutes later when McQuaid took a wrist shot from the point that got past Sanford. Peverley was originally credited with the goal, but it was changed to McQuaid a few minutes later. "It looked like it hit something. It didnt matter one way or another," McQuaid said. "It was in the back of the net. It feels good." Boston came out flat in the first period, failing to get the puck past Columbus pesky forecheckers early and finished with just six shots in the period. "They had motivation, and I thought they played really well," Julien said. "I think its just a matter of them getting a little bit of luck here and there. Theyve had some unlucky bounces go their way, but theyre not a bad team." NOTES: Boston D Johnny Boychuk was out of the lineup because of flu symptoms. ... Daniel Paille returned for Boston after missing three games with a broken nose, and wore a protective mask. ... The Bruins have allowed a power-play goal in four straight games. It is Bostons longest stretch since five in a row in October 2009. ... Jared Boll missed the first 14 games of the season for Columbus, but has racked up 22 penalty minutes in four games since returning. Owen Daniels Jersey . Anton Khudobin frustrated the Senators as he stopped 44 shots Thursday night and Boston defeated Ottawa 3-1. C.J. Spiller Jersey . Sergei Kostitsyn scored twice as the Canadiens won their season-high fifth straight by downing the Boston Bruins 3-2 on Saturday night. Trent Richardson Jersey . -- Free agent running back Ryan Grant is considering a contract offer from the Detroit Lions, according to his agent. Austin Collie Jersey .J. -- New Jersey Devils centre Jacob Josefson will be sidelined 4-to-6 weeks after breaking his left wrist in a game against the New York Islanders. Mark Sanchez Jersey . Thats what cost Canada a shot at glory in this years IIHF World Hockey Championship.LONDON - Boiled potatoes, stringy beef and overcooked vegetables. If thats your impression of British food, youre not alone. The country hosting the Summer Olympics has an international image as a culinary wasteland, the home of deep-fried Mars bars, instant mashed potatoes and baked beans with everything. But that reputation is outdated, say tourism officials, chefs and British food-lovers, who hope the London Olympic Games will help change peoples minds. They say Britain has replaced bland, boring fare with creative, quality food."London is one of the three best cities in the world to eat in right now," said Heston Blumenthal, an ebullient celebrity chef who has been instrumental in challenging Britons palates with his mad-scientist enthusiasm for innovative "molecular gastronomy." "But if people havent been to Britain for 15 years or 20 years, theyre going to go Oh my God, its horrible," he admits. Blumenthal, whose Fat Duck restaurant in the southern England village of Bray is consistently rated among the worlds best, is trying to get good impressions started even before visitors reach the island nation. He was hired by British Airways, along with chef Simon Hulstone, to create special Olympic menus for flights this summer. Starters include mackerel with pickled cucumber and golden beetroot and peppered goats curd salad; mains range from fish pie with parmesan pomme puree to braised British beef with mustard and horseradish mash. The recipes seek to combine strong flavours — rare in airplane meals — with British traditions harkening back to 1948, the last time London hosted the Olympic Games. In typical Blumenthal fashion, creating the menus involved science, with research into the degrading effects of altitude on a passengers sense of taste. Hulstone said the key turned out to be using foods that are rich in umami, the savory "fifth taste" that goes along with bitter, sweet, salty and sour. The goal was "simple but memorable" food. "Just simple ingredients: parmesan cheese, goats cheese, mackerel, tomatoes, soy sauce, mustards and mushrooms," Hulstone said. "But they work." BA says 3 million people will be served the Olympic meals, offered on long-haul flights out of Heathrow airport between July and September. Hulstone also has created a special menu for inbound flights from the U.S. The culinary enticements continue at Londons Olympic Park. More than 14 million meals are expected to be served at Olympic facilities — billed by organizers as "the largest peacetime catering operation in the world" — and they will celebrate "the heritage and diversity" of British food and recipes as well as modern Britains multicultural mix. In the athletes dining hall, competitors can chose from British, European, Mediterranean, African and Caribbean dishes, with Halal, Kosher and low-salt meals available. Spectators can sample roasted pork on a roll, Red Leicester cheese and apple chutney sandwiches and cod and chips — as well as international fare such as pizza, Singapore noodles and jerk chicken wings. If that all sounds too fancy, Olympic Park will also contain the worlds biggest McDonalds. Across Britain, there is a new pride in locaal food. Lardarius Webb Jersey. "From sticky toffee pudding from Cartnmel to oysters from Whitstable, salt marsh lamb from North Wales, or smoked salmon from Scotland, our food is key to our cultural identity," Prime Minister David Cameron said at a reception to celebrate British cuisine. "British food showcases our heritage, openness, creativity and diversity." Its a big change for a cuisine that, according to food historian Ivan Day, really did live down to its image. The decline began in the late 18th century, when the Industrial Revolution forced millions of people off the land and into cities, where many lost touch with old ways of growing and preparing food. "We were the very first industrialized nation in the world," said Day, who specializes in unearthing Englands pre-industrial cooking traditions. "We were the first people to be fed out of factories." In the decades that followed, World War I killed hundreds of thousands of Britons, including many skilled cooks, bakers and butchers. World War II left the country victorious but impoverished — "a Third World country with a cold climate," Day said. Food remained strictly rationed for several years after the war. "We lost what France, Italy, bits of Germany, Portugal and Greece had — a regional, rural cuisine," he said. "A friend of my fathers saw a red pepper for the first time in the 1960s, and he called it foreign muck." That attitude is now rare. Immigration has transformed British cuisine to such an extent that chicken tikka masala, a hybrid Anglo-Indian curry, is often called the countrys national dish. And older British traditions are being rediscovered, partly due to the work of historians like Day and chefs like Blumenthal. During celebrations this month of Queen Elizabeth IIs Diamond Jubilee, picnics and parties across the land featured fruit jellies, Victoria sponge and other old-fashioned comfort foods. Once-humble dishes — like the stew known as Lancashire Hotpot or sugary Treacle Tarts — now appear on fashionable restaurant menus. Blumenthals London restaurant, Dinner, draws inspiration from centuries of British cooking, with dishes including roast marrowbone, spiced pigeon and "meat fruit" — a medieval confection of chicken liver parfait in mandarin jelly. Good food is not limited to high-end restaurants. The "gastropub revolution" has brought fine dining to pubs, where food choices were once limited to potato chips and pickled eggs. Quality varies, but the best are very good indeed. A growing interest in quality local ingredients has seen farmers markets sprout across the land, offering everything from organic asparagus to homemade pork pies. The biggest, such as Londons Borough Market, are major tourist attractions. Britains large supermarkets also have a range of produce, meats and cheeses that — if not up to French or Italian standards — often impress North American visitors. And yet, to Days frustration, the dire image lingers. "Its one of these silly historical cliches," he sighed. "Youve always been able to get good food in England. Sometimes its been more difficult than others. At the moment, its dead easy." ' ' ' |
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