#plus the oil change place says they take walk ins and it takes like 15 minutes so it should be good

[enderspawn]

OKAY. 12:30. LEAVE. GET OIL CHANGE. GAS UP CAR. HEAD OUT OF TOWN BY 1:15ISH. SUCCEED

[brajeshupadhyay]

For the last decade, it was nearly impossible to get a table at Noma, widely considered one of the best restaurants in the world. A meal required a prepaid reservation (and most likely a flight to Copenhagen) that cost around $400 per person. During seasons when pollen-stuffed dried fruit partially submerged in rabbit oil was on hiatus, cod bladder simmered in quince might have been one of 18 or so courses. Then coronavirus hit. Like businesses across the globe, Noma was forced to temporarily close amid the fast-spreading outbreak. On Thursday, Noma will reopen for the first time in more than two months. When it does, one of the most exclusive and groundbreaking restaurants of the century will take walk-ins only and seat all customers outside on picnic blankets around its sprawling grounds. The menu: $15 burgers and drinks. “We were like, ‘Should we do an ant marinade with raw carrots to have that twist of who we are?’” chef-owner René Redzepi said by phone this week. “But then I’m like, ‘No, why should we do that right now?’ It’s about being together, it’s not about trying to be innovative.” The new cheeseburger from Noma, made with dry-aged bavette steak, beef garum, cheddar cheese, sliced red onion and a pickle-packed house-made mayo. (Ditte Isager) This is not the first time Redzepi, 42, has reinvented his restaurant. Three years ago, he closed the original Noma to move it from a former herring warehouse to a new lakefront home near the center of town, with three greenhouses and a state-of-the-art fermentation cellar. Noma 2.0, as he called it, opened in February 2018. Now, unexpectedly, there’s Noma 3.0. The flip to a casual outdoors-only burger-and-wine bar is a dramatic change but not a permanent one, intended as a stopgap measure bridging how things were and how things will be. Redzepi plans to sling burgers for six to eight weeks. It’s not so much about money, it’s about how do we heal and get beyond this. René Redzepi, Noma chef-owner He said the full restaurant won’t start up again until July at the earliest, which will give his employees time to adjust to new distancing rules, rework the summer menu — the theme was supposed to be vegetables but likely now will include some seafood dishes developed for the truncated spring season — and await the lifting of travel restrictions that currently prohibit tourists from entering the country. This latest iteration of Noma, forced upon it by outside circumstances instead of internal ambition, will be closely watched. Redzepi is one of the most respected figures in the global dining industry, an imaginative trailblazer who spearheaded New Nordic cuisine and popularized now-ubiquitous fine-dining trends such as foraging and fermentation. On three occasions, he has shut Noma for a few months to move his entire staff to another country — Japan, Australia, Mexico — for elaborate sold-out residencies. Chef René Redzepi, center, in 2017 during the Noma Mexico residency in Tulum. (Jason Loucas) As one of the first elite chefs to reopen a top restaurant after being ordered to close, he’s again at the forefront — this time, pioneering a potential framework for how restaurants can operate during a time of deep uncertainty. Noma is better positioned than many of its peers. The Danish government has offered substantial financial support to affected businesses, and will cover all of Noma’s fixed costs for the first two months of the shutdown and up to 80% from May 18 to July 8. Between that and a recently approved bank loan, the restaurant was able to retain its entire 85-person staff and offer free meals to its workers every day, Redzepi said, and has enough money to make it through the year. Still, he’s not quite sure what to expect next week. Noma has never served a burger before, unless you count pre-service staff meals. A la carte hasn’t been available since the aughts. The restaurant typically seats a few dozen diners a day; Redzepi is expecting as many as 500 people (60 at a time) from lunch until sunset, Thursdays through Sundays — plus takeout. “It’s an uncharted area for us,” he said. “Some people say, ‘Hey, you might sell 1,000 burgers in a day,’ and we’re like, ‘Well, maybe if tourism was open.’ But nobody really knows.” Redzepi has the sense that diners might not be in the mood for a long fancy meal right now. And he sees burgers as a way to welcome in locals — many of whom may have never eaten his cooking. After a few weeks, Noma might add more food options, such as a fried chicken sandwich, crudité, raw seafood and ice cream, Redzepi said. “But first, we open with a mighty burger.” Describing it as “fairly classic,” he said the burger will be made with dry-aged bavette steak, cheddar cheese, sliced red onion and a pickle-packed house-made mayo. It’ll come on a freshly baked potato bun from local burger joint Gasoline Grill and will be roasted in the same pan the meat is cooked in. This being Noma, the patty will be “spiced up with beef garum for umaminess.” There will also be a vegetarian version, made from quinoa and tempeh and glazed with a mix of “fermentation liquids.” The vegetarian burger at Noma is made with quinoa and tempeh and glazed with a mix of “fermentation liquids.” (Ditte Isager) In between planning the burger offshoot and gearing up for the full restaurant reopening, Redzepi has been checking in with chef friends in Asia, Europe and America — the sorts of colleagues who are a fixture of his well-regarded MAD food symposium — over the last several weeks to see how they’re faring. “One thing that has surprised me: how strongly hit restaurants are in America and how bad it seems. People are running out of money in one week, two weeks, and that’s pretty heavy to watch,” he said. On his most recent trip to Los Angeles, in January, he dropped by Auburn; the Melrose Avenue tasting-menu restaurant closed permanently last month, unable to weather the financial challenges brought on by the city’s prolonged shutdown. Despite having a “crisis plan” in place since the outbreak spread to Europe, four world’s best titles and ample government support, Redzepi is bracing for a 50% decline in revenue once Noma opens its dining room again; he projects that drop will last until next summer. He said the pandemic has highlighted long-standing vulnerabilities for restaurants regardless of accolades, geography or cuisine: profits that are too slim and prices that are too low. “We’ve been open for almost 17 years and our average profit after tax is only 3%,” Redzepi said. “That is sort of the same all over the world.” That made the industry especially ill-equipped to handle the economic devastation wreaked by the coronavirus. As chefs try to figure out a way forward, they are urging a greater understanding about the true cost of running a food business. “Restaurants are on thin ice,” Redzepi said. Selling burgers, he acknowledged, won’t make a huge difference to Noma’s bottom line but he hopes it will provide a measure of team bonding and community spirit. “From a business standpoint, it’s dumb to do pop-ups,” he said. “It’s not so much about money, it’s about how do we heal and get beyond this.” window.fbAsyncInit = function() { FB.init({ appId : '119932621434123', xfbml : true, version : 'v2.9' }); }; (function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.src = "https://ift.tt/1sGOfhN"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); The post Noma, one of the world’s best restaurants, reopens next week appeared first on Sansaar Times.

http://sansaartimes.blogspot.com/2020/05/noma-one-of-worlds-best-restaurants.html

[sanantonioswebdesign]

30 best eats in San antonio

San Antonio, familiar for the San Antonio Spurs, the Alamo, the stream Walk, and after all amazing food. whether or not you prefer Mexican food, Italian, barbecue, or afters (yes it's its own food group), we’ve got you coated. ar you hungry yet? Here are thirty belongings you should eat  in San Antonio.

1. smoke-dried Chicken at The Barbecue Station

The Barbecue Station is understood to be the simplest barbecue in South Lone-Star State and their smoke-dried chicken proves that true. The chicken is medium to the letter with savory BBQ flavor and sides which will embody creamed corn, salad, inexperienced beans, cole slaw, Equus caballus beans, or fries. to not mention the smoke-dried chicken meal is barely $8.99, therefore it fits dead within the road trip budget.

2. The Tostada Bean Burger at Chris Madrid’s

Chris Madrid’s describes the Tostada Burger as “Mama Madrid’s do-it-yourself dish, chips, onions cheddar. prime it off with our freshly created condiment.” It’s the proper wedding between Mexican food and yankee food. Locals and tourists say it's a requirement strive, therefore get thereon as a result of the clock is ticking.

3. Puffy Tacos at Henry’s Puffy Tacos

Puffy Tacos ar San Antonio’s most noted dish. As Guy Fieri once aforesaid, “It’s soft, puffy, and you can’t get enough-y.” Well aforesaid Guy. Well said. shut in you aren’t a texan, a puffy taco is completely different from an everyday taco, in this the tortillas ar cooked to appetizingness. At Henry’s Puffy Tacos you'll get cut chicken, bean & cheese, carne guisada, spicy beef fajita, or spicy chicken fajita tacos. It’s a real Tex-Mex expertise.

4. Menudo at Mi Tierra restaurant  y Panadería

Menudo A.K.A palatableness during a bowl, may be a ancient Mexican soup created with beef abdomen during a broth with red chili pepper base. Yes, I simply aforesaid beef abdomen, and no, there's no got to stress. It tastes very nice Associate in Nursingd it's conjointly aforesaid to be an amazing hangover cure when too several cervezas. Mi Tierra restaurant  Y Panaderia, is understood for having the simplest menudo, therefore make certain to convey it a strive.

5. Chips and dip at Boudro’s Lone-Star State eating house on the Riverwalk

We all apprehend guac is BAE, and Boudro’s Lone-Star State Bistro’s guac is not any exception. I ought to stop talking therefore you'll get your airplane ticket and find yourself some. Don’t fret if you can’t head to San Antonio, their noted formula is on-line. What would a bucket list be while not guac on it?

7. Nutella x3 at Tre Trattoria

This is a Nutella game changer. It consists of a Nutella cake coated in Nutella ganache and served with Nutella mousse. are you able to say afters heaven? it's one among the simplest desserts in San Antonio, hands down.

8. Enchiladas Mexicanas at Rosario’s Mexican restaurant  Y Cantina

Enchiladas Mexicanas ar 3 cheese enchiladas that ar served with avocado, cabbage lime salad, and a grilled chili. At Rosario’s,they are lidded with cooked potatoes, carrots, cilantro & drizzled with cream. #foodgoals am I right? Rosario’s has won multiple better of San Antonio awards therefore it solely is smart that their enchiladas ar on the list of things to eat San Antonio before you die.

9. The Tostada Mixta at El seven Mares

This dish comes loaded with fish ceviche, shrimp, octopus and crab meat mixed with recent pico and hot serrano peppers. What’s to not love? El seven Mares is understood for having a number of the simplest food in San Antonio, and also the Tostada Mixta may be a should contend food lovers.

10. metropolis cooked Shrimp at The Cookhouse

The Cookhouse is fashionable for it’s authentic Acadian dishes. What dish is that the crowd’s favorite? The metropolis BBQ Shrimp. For those of you UN agency have not had barbecue shrimp, it's cooked shrimp in Worcestershire-spiked butter sauce. Yum.

11. Chilaquiles Verdes at Vida Mia Mexican cooking

Chilaquiles Verdes ar a standard Mexican peasant dish of cooked tortillas bathed in inexperienced condiment. they're a San Antonio favorite and other people rave concerning Vida Mia’s chilaquiles. This dish is largely a fete in your mouth.

12. Pork Lovers dish at Dough pizza shop

This dish is #goals. it's simply the foremost fashionable dish in city and a requirement strive once within the San Antonio space. The name says it all. The dish consists of House created sausage, speck, Sopressata sausage, pancetta, house created cheese, and pasta sauce. This delish dish was featured on Diners, Drive-ins and Dives, that’s however amazing it's.

13. cooked ocean Scallops at walking on air

Can we tend to simply stare at this dish for a moment? walking on air, one among the highest graded restaurants in city, describes it as “seared ocean scallops, pepper jack-white store cheese Anson Mills grits, cooked spinach, avocado mousse, and cilantro lime jalapeno beurre blanc.” You fancy huh? Fancy or not, it’s one among the simplest food dishes in San Antonio, therefore add it to your food bucket list.

14. cooky at workplace Lorraine

Macarons a.k.a the foremost attractive afters ever ar successful in San Antonio at workplace Lorraine. they need a large style of flavors like bittersweet chocolate lavender, lemon, pistachio, Earl Grey, raspberry and salt-cured caramel. when you’ve gotten one among the on top of dishes for dinner, these macarons stock up an ideal San Antonio gourmet expertise as afters.

15. Tamales at Tellez Tamales & Barbacoa

Tellez Tamales & Barbacoa create a number of the simplest tamales in city. Tamales ar a preferred meal in San Antonio and no trip to San Antonio would be complete while not it. there's usually an extended line to induce them, that’s however smart they're.

16. Southern Sweet Cream Waffle at The Guenther House

This waffle from The Guenther home is to die for. The Belgian-style treats ar soft and also the excellent quantity of sweet. simply shut in you like it manner an excessive amount of, they sell the waffle combine to require home. Winning. The grounds encompassing the house ar lovely and create watching for a table fully worthwhile.

17. Chicken cooked cut of meat at Lulu’s workplace and restaurant  

Everything is greater in Lone-Star State right? Well even the Chicken cooked cut of meat at Lulu’s workplace and restaurant  is that the size of Lone-Star State. If you’re trying to find the final word nutrient, this is it. Don’t like gravy? you'll get queso on your Chicken cooked cut of meat. Sounds dangerous however therefore delicious at identical time.

18. Pea Toast at FOLC

Odds ar you’ve ne'er detected of or tried Pea Toast, however this dish from FOLC can produce a desire you ne'er knew you had. FOLC’s Pea Toast combines house-made cheese with pea shoots on cooked house-made bread. It’s a pleasant lightweight meal after you aren’t wanting an important one and a necessary strive once within the San Antonio space. Plus, it’s simply the prettiest dish you’ve ever seen.

19. Tonkotsu Ramen at Kimura

Wanting Associate in Nursing Asian dish once in San Antonio? Kimura has you coated. Their Tonkotsu Ramen is extremely raved concerning. What’s Tonkotsu you ask? it's ramen served during a pork bone broth with a soft-boiled egg, nori, marinated shiitake mushroom mushrooms, spring onions, and bean sprouts. it's undoubtedly not your average school ramen expertise by any suggests that.

20. Sticky brittle Pudding at Biga on the Banks

Do I even got to convert you to do this? verify however freaking smart that appears. Biga on the Bank’s menu describes The Sticky brittle Pudding as their consolingly made signature afters, impressed by British classic with crème anglaise. So fancy, so tasty. Boys, I extremely advocate taking your lady here. After all, there's no higher thanks to a woman’s heart than through afters.

21. Short Rib boeuf at The depot ‘Cue and Brew A barbecue editor of Lone-Star State Monthly aforesaid that The depot serves the simplest boeuf within the country, therefore however may you not strive it once in San Antonio? it's undoubtedly one among the foremost fashionable barbecue dishes in Lone-Star State. What makes it therefore special? The smokey style. The cut of meat is rubbed in merely coriander and black pepper, giving it a novel and sapid style.

22. The Torre American state Mariscos (Seafood Tower) at El Bucanero

A food tower. A tower of food. affirmative it's real, and affirmative it's one among the simplest ways in which to try and do food in San Antonio. Not solely will El Bucanero produce glorious Mexican food, however they conjointly offer a produce eating expertise that has ensemble bands.

23. food shop Plate from Cured

Charcuterie is that the branch of change of state dedicated to ready meat product, like bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. At Cured, there ar many choices, all created in-house, and some of every food shop plate is given to a charity of Cured’s alternative.

24. Eggplant Josephine from Bella on the stream

This super fashionable dish from Mediterranean eating place Bella on the stream, consists of cooked eggplant, Lone-Star State Gulf Shrimp, sauce diablo, cheese cheese, and sauce sauce. The eating place is understood for being one among the foremost romantic dinner spots in San Antonio similarly.

25. double cooked Chicken Wings at Hot Joy

Hot Joy, Associate in Nursing Asian impressed spot is claimed to own an enclosed that appears like a vintage Kung Fu motion picture, and their food may be a funky twist on Asian flavors. The double cooked Chicken Wings is Hot Joy’s preferred dish. The double cooked wings ar coated in crab fat caramel, peanuts, and cilantro oil. i do know the outline is horrifying, however they're a delicious and distinctive strive.

26. Turkey Chupacabra at The Station restaurant

Looking for the simplest sandwich to do in San Antonio? This Turkey Chupacabra is it. it's a sweet & spicy chupacabra serrano sauce with smoke-dried turkey on a do-it-yourself sandwich roll with liquified store cheese, lettuce and tomato. the simplest part? it's solely $4.95.

27. Breakfast Tacos at the initial doughnut look

San Antonians don't play around with their breakfast tacos and also the Original doughnut look was voted as having the simplest. Their tortillas ar recent, and you'll place something your very little heart needs into the tacos.

28. Taco ice-cream sundae at Brindles amazing Ice Creams

Brindles amazing Ice Creams has taco sundaes on Sunday (punny right?) and that they ar to die for. You get a waffle cone taco, three scoops of your favorite frozen dessert flavors, and so get to load it up with toppings. I’m screaming for this frozen dessert and then is that the remainder of San Antonio.

29. Ahi Tuna Tartar at Feast San Antonio

The Ahi Tuna Tartar may be a client favorite at Feast. it's terribly recent and well created. the nice issue concerning Feast is that you simply don’t have to be compelled to limit yourself to at least one dish, as a result of their plates ar meant for sharing. Get this dish and plenty of others similarly.

30. cut of meat Grilled Cheese at Smoke Shack San Antonio Photo courtesy of expressnews.com

This cut of meat Grilled Cheese can rock your world. It’s the all yankee classic that everybody loves combined with a San Antonio barbecue twist. to not mention it’s not your typical sourdough, however rather Lone-Star State toast. This icky goodness can of course leave you wanting additional.

[howtoloseweightfastsafely]

How I Lost Weight By Not Following The Mainstream Media And Health Guru's Advice - Why The Health Industry Is Broken And How We Can Fix It

If you want to find out how I lost 30 lbs in 90 days, then read on. I did it not by following the advice from the media about what to eat and what not to eat, but by following a specific diet plan that works.

You need to listen to the following VERY carefully.

You are probably overweight. Maybe even "obese".

I'm sorry to be brutally honest, but it's likely true. The facts don't lie...

More than 2/3 of Americans today are overweight. A large portion of that 71% is obese.

Prescription medications are the norm (HALF of all Americans are taking at least one). Most seniors are taking at least three.

If you're lucky enough to not be "on" anything, you know someone who is.

Why is this the case?

Why have we "reset" ourselves to accept a drastically lower standard of living?

Should obesity, chronic illness, and death via major disease really be accepted as a fact of life" or "consequence of old age"?

Is it really our bad genes that force us to live with a constant need for pills and doctors, and dialysis and pacemakers?

No, of course not!

It wasn't always this bad.

There was a time, not so long ago, when most modern diseases were unheard of.

There was a time when people all around the world, from tens of thousands of societies, lived healthily and happily. Free from disease, illness, and unnecessary death.

Some of these societies didn't even have words for "cancer" or "diabetes" in their vocabulary.

How was this possible?

How is it that the society we live in today is so rampant with obesity and other deadly illnesses, while others can't describe "cancer" because they don't have to??

Well, my friend, it all comes down to realizing that probably 80% of the "news" you see on the internet, TV, radio, etc. about nutrition or exercise is false.

It all comes from a sick, sad system based on putting the almighty dollar first (and on the internet, the almighty "page views" and "clicks", which bring in millions in advertising revenue).

One article lies that a "7 Minute Workout" is all you need to lose weight and "get lean", whereas anyone who has actually lost a LOT of weight can tell you that smart nutrition is KING.

Another article repeats the now-disproven lie that "cholesterol and saturated fat cause heart disease"... a claim that major scientific institutions have now published research against.

(Controlled studies, in which participants ate 2-4 whole eggs daily, found that dietary cholesterol has little effect on blood cholesterol in 75% of the population.1 Additionally, a study following 58,000 men for 14 years on average, found zero association between saturated fat intake and heart disease, and an inverse relationship between saturated fat intake and stroke.2)

But of course, we don't find out the truth.

We only hear about the stories with shock value. Because after all, would you rather click on (and likely share) an article that says "Spinach is good for you" or an article that says "Eggs are slowly killing you"? Chances are, it's the latter.

The fact that eggs are NOT slowly killing you doesn't matter in the least. All that matters is some smarty pants editor at (insert any popular website or media outlet) has just pushed your buttons and scared you enough to share an article with no legitimate scientific backing. And he's done his "job" well enough that he's going to look pretty darn good when his article brings in $400,000 of ad revenue for the month. (at your expense of course)

And as a result, off we go, believing what Yahoo, TV doctors, and other media outlets (including "expert" blogs) tell us about health, instead of listening to the people who've walked the walk, and had real, significant weight loss transformations.

Off we go working out for 7 minutes a day (and probably burning no more than 80 calories).

Off we go removing eggs and other sources of healthy fats (and likely replacing them with fat-storing, blood sugar spiking foods).

And off we go, wondering why the scale won't budge, why the jeans don't fit, and why we keep getting weaker and sicker.

Well, you've been had.

We've all been had.

It's the ugly nature of media and the ugly nature of money politics.

Honest Americans click away on flashy "eggs cause heart disease" headlines, and hotshot media executives laugh all the way to the bank, carrying hundreds of millions in ad revenue.

The "giants" get bigger, while the Average Joe gets the short end of the draw. We are stuck between a rock and a hard place, and more confused than we started.

Thankfully, that's all about to change.

Millions of Americans around the country are seeking out the truth and finding answers that are literally transforming their lives.

And you'll find a good amount of those answers in the rest of this book.

You've picked up a guide that's going to give you the ins and outs on just about everything you need to know to build the body of your dreams while understanding more about health, fitness, and mind-body wellness than 95% of the population.

And that's a promise.

 Interested in losing weight? Then click below to see the exact steps I took to lose weight and keep it off for good...

Read the previous article about "How I Lost 30 Pounds In 90 Days - And How You Can Too"

Read the next article about "The #1 Ridiculous Diet Myth Pushed By 95% Of Doctors And "experts" That Is Keeping You From The Body Of Your Dreams"

Moving forward, there are several other articles/topics I'll share so you can lose weight even faster and feel great doing it.

Below is a list of these topics and you can use this Table of Contents to jump to the part that interests you the most.

Topic 1: How I Lost 30 Pounds In 90 Days - And How You Can Too

Topic 2: How I Lost Weight By Not Following The Mainstream Media And Health Guru's Advice - Why The Health Industry Is Broken And How We Can Fix It

Topic 3: The #1 Ridiculous Diet Myth Pushed By 95% Of Doctors And "experts" That Is Keeping You From The Body Of Your Dreams

Topic 4: The Dangers of Low-Carb and Other "No Calorie Counting" Diets

Topic 5: Why Red Meat May Be Good For You And Eggs Won't Kill You

Topic 6: Two Critical Hormones That Are Quietly Making Americans Sicker and Heavier Than Ever Before

Topic 7: Everything Popular Is Wrong: The Real Key To Long-Term Weight Loss

Topic 8: Why That New Miracle Diet Isn't So Much of a Miracle After All (And Why You're Guaranteed To Hate Yourself On It Sooner or Later)

Topic 9: A Nutrition Crash Course To Build A Healthy Body and Happy Mind

Topic 10: How Much You Really Need To Eat For Steady Fat Loss (The Truth About Calories and Macronutrients)

Topic 11: The Easy Way To Determining Your Calorie Intake

Topic 12: Calculating A Weight Loss Deficit

Topic 13: How To Determine Your Optimal "Macros" (And How The Skinny On The 3-Phase Extreme Fat Loss Formula)

Topic 14: Two Dangerous "Invisible Thorn" Foods Masquerading as "Heart Healthy Super Nutrients"

Topic 15: The Truth About Whole Grains And Beans: What Traditional Cultures Know About These So-called "Healthy Foods" That Most Americans Don't

Topic 16: The Inflammation-Reducing, Immune-Fortifying Secret of All Long-Living Cultures (This 3-Step Process Can Reduce Chronic Pain and Heal Your Gut in Less Than 24 Hours)

Topic 17: The Foolproof Immune-enhancing Plan That Cleanses And Purifies Your Body, While "patching Up" Holes, Gaps, And Inefficiencies In Your Digestive System (And How To Do It Without Wasting $10+ Per "meal" On Ridiculous Juice Cleanses)

Topic 18: The Great Soy Myth (and The Truth About Soy in Eastern Asia)

Topic 19: How Chemicals In Food Make Us Fat (Plus 10 Banned Chemicals Still in the U.S. Food Supply)

Topic 20: 10 Banned Chemicals Still in the U.S. Food Supply

Topic 21: How To Protect Yourself Against Chronic Inflammation (What Time Magazine Calls A "Secret Killer")

Topic 22: The Truth About Buying Organic: Secrets The Health Food Industry Doesn't Want You To Know

Topic 23: Choosing High Quality Foods

Topic 24: A Recipe For Rapid Aging: The "Hidden" Compounds Stealing Your Youth, Minute by Minute

Topic 25: 7 Steps To Reduce AGEs and Slow Aging

Topic 26: The 10-second Trick That Can Slash Your Risk Of Cardiovascular Mortality By 37% (Most Traditional Cultures Have Done This For Centuries, But The Pharmaceutical Industry Would Be Up In Arms If More Modern-day Americans Knew About It)

Topic 27: How To Clean Up Your Liver and Vital Organs

Topic 28: The Simple Detox 'Cheat Sheet': How To Easily and Properly Cleanse, Nourish, and Rid Your Body of Dangerous Toxins (and Build a Lean Well-Oiled "Machine" in the Process)

Topic 29: How To Deal With the "Stress Hormone" Before It Deals With You

Topic 30: 7 Common Sense Ways to Have Uncommon Peace of Mind (or How To Stop Your "Stress Hormone" In Its Tracks)

Topic 31: How To Sleep Like A Baby (And Wake Up Feeling Like A Boss)

Topic 32: The 8-step Formula That Finally "fixes" Years Of Poor Sleep, Including Trouble Falling Asleep, Staying Asleep, And Waking Up Rested (If You Ever Find Yourself Hitting The Snooze Every Morning Or Dozing Off At Work, These Steps Will Change Your Life Forever)

Topic 33: For Even Better Leg Up And/or See Faster Results In Fixing Years Of Poor Sleep, Including Trouble Falling Asleep, Staying Asleep, And Waking Up Rested, Do The Following:

Topic 34: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 35: Part 1 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 36: Part 2 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 37: Part 3 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 38: Part 4 of 4: Solution To Overcoming Your Mental Barriers and Cultivating A Winner's Mentality

Topic 39: How To Beat Your Mental Roadblocks And Why It Can Be The Difference Between A Happy, Satisfying Life And A Sad, Fearful Existence (These Strategies Will Reduce Stress, Increase Productivity And Show You How To Fulfill All Your Dreams)

Topic 40: Maximum Fat Loss in Minimum Time: The Body Type Solution To Quick, Lasting Results

Topic 41: If You Want Maximum Results In Minimum Time You're Going To Have To Work Out (And Workout Hard, At That)

Topic 42: Food Planning For Maximum Fat Loss In Minimum Time

Topic 43: How To Lose Weight Fast If You're in Chronic Pain

Topic 44: Nutrition Basics for Fast Pain Relief (and Weight Loss)

Topic 45: How To Track Results (And Not Fall Into the Trap That Ruins 95% of Well-Thought Out Diets)

Topic 46: Advanced Fat Loss - Calorie Cycling, Carb Cycling and Intermittent Fasting

Topic 47: Advanced Fat Loss - Part I: Calorie Cycling

Topic 48: Advanced Fat Loss - Part II: Carb Cycling

Topic 49: Advanced Fat Loss - Part III: Intermittent Fasting

Topic 50: Putting It All Together

Learn more by visiting our website here: invigoratenow.com

[brajeshupadhyay]

Noma, one of the world’s best restaurants, reopens next week

For the last decade, it was nearly impossible to get a table at Noma, widely considered one of the best restaurants in the world. A meal required a prepaid reservation (and most likely a flight to Copenhagen) that cost around $400 per person. During seasons when pollen-stuffed dried fruit partially submerged in rabbit oil was on hiatus, cod bladder simmered in quince might have been one of 18 or so courses.

Then coronavirus hit. Like businesses across the globe, Noma was forced to temporarily close amid the fast-spreading outbreak.

On Thursday, Noma will reopen for the first time in more than two months. When it does, one of the most exclusive and groundbreaking restaurants of the century will take walk-ins only and seat all customers outside on picnic blankets around its sprawling grounds. The menu: $15 burgers and drinks.

“We were like, ‘Should we do an ant marinade with raw carrots to have that twist of who we are?’” chef-owner René Redzepi said by phone this week. “But then I’m like, ‘No, why should we do that right now?’ It’s about being together, it’s not about trying to be innovative.”

The new cheeseburger from Noma, made with dry-aged bavette steak, beef garum, cheddar cheese, sliced red onion and a pickle-packed house-made mayo.

(Ditte Isager)

This is not the first time Redzepi, 42, has reinvented his restaurant. Three years ago, he closed the original Noma to move it from a former herring warehouse to a new lakefront home near the center of town, with three greenhouses and a state-of-the-art fermentation cellar. Noma 2.0, as he called it, opened in February 2018.

Now, unexpectedly, there’s Noma 3.0. The flip to a casual outdoors-only burger-and-wine bar is a dramatic change but not a permanent one, intended as a stopgap measure bridging how things were and how things will be. Redzepi plans to sling burgers for six to eight weeks.

It’s not so much about money, it’s about how do we heal and get beyond this.

René Redzepi, Noma chef-owner

He said the full restaurant won’t start up again until July at the earliest, which will give his employees time to adjust to new distancing rules, rework the summer menu — the theme was supposed to be vegetables but likely now will include some seafood dishes developed for the truncated spring season — and await the lifting of travel restrictions that currently prohibit tourists from entering the country.

This latest iteration of Noma, forced upon it by outside circumstances instead of internal ambition, will be closely watched.

Redzepi is one of the most respected figures in the global dining industry, an imaginative trailblazer who spearheaded New Nordic cuisine and popularized now-ubiquitous fine-dining trends such as foraging and fermentation. On three occasions, he has shut Noma for a few months to move his entire staff to another country — Japan, Australia, Mexico — for elaborate sold-out residencies.

Chef René Redzepi, center, in 2017 during the Noma Mexico residency in Tulum.

(Jason Loucas)

As one of the first elite chefs to reopen a top restaurant after being ordered to close, he’s again at the forefront — this time, pioneering a potential framework for how restaurants can operate during a time of deep uncertainty.

Noma is better positioned than many of its peers. The Danish government has offered substantial financial support to affected businesses, and will cover all of Noma’s fixed costs for the first two months of the shutdown and up to 80% from May 18 to July 8. Between that and a recently approved bank loan, the restaurant was able to retain its entire 85-person staff and offer free meals to its workers every day, Redzepi said, and has enough money to make it through the year.

Still, he’s not quite sure what to expect next week. Noma has never served a burger before, unless you count pre-service staff meals. A la carte hasn’t been available since the aughts. The restaurant typically seats a few dozen diners a day; Redzepi is expecting as many as 500 people (60 at a time) from lunch until sunset, Thursdays through Sundays — plus takeout.

“It’s an uncharted area for us,” he said. “Some people say, ‘Hey, you might sell 1,000 burgers in a day,’ and we’re like, ‘Well, maybe if tourism was open.’ But nobody really knows.”

Redzepi has the sense that diners might not be in the mood for a long fancy meal right now. And he sees burgers as a way to welcome in locals — many of whom may have never eaten his cooking.

After a few weeks, Noma might add more food options, such as a fried chicken sandwich, crudité, raw seafood and ice cream, Redzepi said. “But first, we open with a mighty burger.”

Describing it as “fairly classic,” he said the burger will be made with dry-aged bavette steak, cheddar cheese, sliced red onion and a pickle-packed house-made mayo. It’ll come on a freshly baked potato bun from local burger joint Gasoline Grill and will be roasted in the same pan the meat is cooked in. This being Noma, the patty will be “spiced up with beef garum for umaminess.”

There will also be a vegetarian version, made from quinoa and tempeh and glazed with a mix of “fermentation liquids.”

The vegetarian burger at Noma is made with quinoa and tempeh and glazed with a mix of “fermentation liquids.”

(Ditte Isager)

In between planning the burger offshoot and gearing up for the full restaurant reopening, Redzepi has been checking in with chef friends in Asia, Europe and America — the sorts of colleagues who are a fixture of his well-regarded MAD food symposium — over the last several weeks to see how they’re faring.

“One thing that has surprised me: how strongly hit restaurants are in America and how bad it seems. People are running out of money in one week, two weeks, and that’s pretty heavy to watch,” he said. On his most recent trip to Los Angeles, in January, he dropped by Auburn; the Melrose Avenue tasting-menu restaurant closed permanently last month, unable to weather the financial challenges brought on by the city’s prolonged shutdown.

Despite having a “crisis plan” in place since the outbreak spread to Europe, four world’s best titles and ample government support, Redzepi is bracing for a 50% decline in revenue once Noma opens its dining room again; he projects that drop will last until next summer.

He said the pandemic has highlighted long-standing vulnerabilities for restaurants regardless of accolades, geography or cuisine: profits that are too slim and prices that are too low.

“We’ve been open for almost 17 years and our average profit after tax is only 3%,” Redzepi said. “That is sort of the same all over the world.”

That made the industry especially ill-equipped to handle the economic devastation wreaked by the coronavirus. As chefs try to figure out a way forward, they are urging a greater understanding about the true cost of running a food business.

“Restaurants are on thin ice,” Redzepi said. Selling burgers, he acknowledged, won’t make a huge difference to Noma’s bottom line but he hopes it will provide a measure of team bonding and community spirit.

“From a business standpoint, it’s dumb to do pop-ups,” he said. “It’s not so much about money, it’s about how do we heal and get beyond this.”

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