What People Around the World Eat For Breakfast

Throughout the world, 'breakfast' is an important cultural tradition associated with the start of a new day. Because 'breakfast' is such an important meal, many countries have developed their own unique culinary delights to begin each day.

Breakfast in America: Eggs, English muffins, toast, cereal, tea, coffee, milk, bacon or sausage, hash browns, and fruit and fruit juice.

Breakfast in Canada: Pancakes and Canadian maple syrup, Canadian bacon, eggs, English muffins, toast, cereal, tea, coffee, milk, hash browns, and fruit and fruit juice.

Breakfast in the United Kingdom: Tea and coffee, toast, bacon, sausage, grilled kidneys, eggs, grilled tomato and mushrooms, oatmeal or cold cereal, smoked fish, buns, crumpets, and brown bread with butter, honey, jam, or marmalade.

Breakfast in Russia: Hot tea, breads such as black bread, sausage, fried eggs, cucumber pickles, finger sandwiches made with ham and cheese, lox on whole-wheat bread, Kasha (cereal) and tvorog (soft curd cheese) are all popular breakfast foods.

Breakfast in Australia: Eggs, toast with butter and jam, cereal with milk, and tea or coffee. Spaghetti or baked beans and bacon on top of toast is also a popular morning meal

Breakfast in China: Mainly rice with a bit of vegetables and meat.

Breakfast in Central America: A variety of egg dishes, chorizo and other sausages, tortillas, pan dulce (sweet bread), fresh fruit and fruit juices, and fried plantains. Chocolate beverages are popular for breakfast. Refried beans, fried rice and tortillas are also part of the meal.

Breakfast in South America: South Americans enjoy a light breakfast. Foods can include coffee with milk, pan dulce, Medialunas, (small croissants) and tea or yerba mate.

Breakfast in Turkey: Turkish breakfasts can include: tea, coffee, bread, softened butter and honey, su böregi (noodle pastry filled with soft white cheese and parsley,) boiled eggs, black olives, cucumbers, and tomatoes.

Breakfast in Israel: Western breakfasts are popular as well as yogurt, herring, cucumbers, tomatoes, and fruits.

Breakfast in France: Coffee with milk, espresso, hot chocolate with tartines, slices of baguette with jam, black bread; scrambled eggs with mushrooms and tomatoes.

Breakfast in the Netherlands: Poached eggs with ham placed on toast with cheese or bread and butter.

Breakfast in Germany: Bread rolls or toast with butter, honey, or jam, ham or sausage, soft boiled eggs, and coffee.

Breakfast in Switzerland: Sliced meats, cheese, yogurt, prepared fruit, butter, croissants, and breads and rolls.

Breakfast in Greece: Bread, cheese, fruit, and coffee

Breakfast in Italy: Brioche (type of croissant) and a cappuccino or coffee.

Breakfast in Belgium: Bread with coffee or tea, fruit juice, cereals, soft boiled eggs, currant loaves, croissants, sandwiches, and almond paste cakes.

Breakfast in Sweden: Bread with margarine and cheese, smoked ham, or turkey, yogurt with muesli and banana, and cereal.

Breakfast in Ireland: Fried meats, fried bread, white and black puddings, and Irish soda bread.

Breakfast in Scotland: Oatcakes, scones, and Arbroath smokies (small haddock) porridge, and brown bread and butter.

Breakfast in India: Foods vary from region to region. Popular meals can include eggs with spices, potatoes, and onions, coffee, fruits and yogurt, appam (thin rice pancakes filled with spiced meat or potatoes and vegetables), idi-appam (rice noodles with sweet coconut milk or a meat curry), idli (small steamed cakes made with rice and split peas) and puttu (crushed rice and coconut steamed and served with bananas and milk). The Hindi breakfast dish khichri is made with rice, lentils, and spices.

Breakfast is a ritual practiced around the world. The unique cultural differences make breakfast an important and delicious culinary tradition.

Bboy The End (Gamblerz/CAY) - IBE 2010 (HD!)

Remade! It was little problem with video lenght,it was 9min and 53 sec,don't know why :( So i remaded it. The End on IBE doin' his thing, Not best day for him, But jackhammer combo still is dope!



http://www.youtube.com/watch?v=dX0kDCbK1lA&hl=en

ก๋วยเตี๋ยวลูกชิ้น Puyongnoodle By www.moohin.com

ก๋วยเตี๋ยวลูกชิ้นปู่โย่ง ลำปาง ร้านก๋วยเตี๋ยวลูกชิ้นอร่อยที่สุดของลำปาง สถานที่ ถนนบุญวาทย์ ซ.สอาดลำปาง หน้าวัดเมืองศาส Noodle Noodle Restaurant Pu Yong Lampang Lampang nicest places Bunyawat Road, Soi Sa-a Lampang temple town Sanit. www.moohin.com



http://www.youtube.com/watch?v=k3kOjP9G76U&hl=en

Simple, Quick & Healthy Exotic Salad Recipes

Salad is one of the most variedly used dishes in over the world. It generally consists of slices of fresh vegetables and cheeses. Every one creates their own favorite take as they hold great nutritional qualities. The salad is available in a range of varieties which is differentiated by food culture and customs.

Salad includes a range of crunchy green leaves along with nuts and grains. You can also add several fruits, seeds, pastas, poultry, dairy and several other foods. They can be consumed hot or cold form.

One of the most common and widely used forms of salad is 'Green Salad' which exhibits a blend of several vegetables with lots of dressing and sauces. Salad is a very versatile dish which can be used in summer or winter, fall or in spring at time of the year you wish. There are a range of salads such as Caesar Salads, Greek salads, Dessert salads and many more.

Garden Salad is one of the varied used salads which comprises of iceberg lettuce, green peppers, cucumber and many other things are also included in it. These are mostly served with balsamic vinaigrette or ranch dressing for making it one of the best salads.

Caesar salad is a traditional salad offered by most of the restaurants of United States. They are often called as the king of salads. Caesar salad includes croutons, romaine lettuce and Parmesan cheese and many more things. It often includes anchovies and olives which make it taste great. The credit of creating this salad goes to the Caesar Cardini.

Cobb salad is invented by the Hollywood Brown Derby restaurant owner Bob Cobb. It is one of the most essential dishes of any meal in United States. It consists of tomatoes, chicken, crisp bacon along with hard boiled eggs and chives. It can be served in two ways either with chicken avocado, tomatoes and hard boiled eggs over the stripes of lettuce or can be presented with ready to eat format.

Dressing of Cobb salad varies according to the choice of an individual. If you love vinegar then your salad will definitely contain vinegar but sugar, salt, pepper, lemon juice are also used for dressing over salad according to the preference.

Greek salad is an integral part of the Greek meal. This salad is very famous all around the world. It consists of oregano seasoned red onion, salt and pepper along with chopped tomato, cucumber which is topped with olive oil. Depending upon the choice the cheese, kalamata olives can or cannot be included in it.

This is taken as one of the most popular appetizer, side dish or main course dish in the restaurants of all over the world. It is considered as a healthy salad as it contains a range of vegetables that exhibits health providing elements and seems very appealing to others.

Village salad is another type of Greek salad which does not contain lettuce it often contains slices of tomatoes, cucumber along with onion and kasseri cheese or feta which are dressed with olive oil or lemon juice.

Pot Noodle - Big Dave

Pot Noodle - Big Dave



http://www.youtube.com/watch?v=QL0AmY2cbZc&hl=en

Where and How to Buy Low Carb Asian Noodles

The word is out! Low carb Asian noodles: the next best way to lose weight quickly and naturally boasting some pretty spectacular properties.

But if they are this good how easy is it to get ones' hands on them?

Purchasing Asian noodles is not difficult I here you say. Almost every store has Asian or Chinese noodles for sale right? Wrong!

Many of the Chinese noodles mass marketed in stores today are in fact wheat-based noodles. Check the list of ingredients used. Wheat or flour will often be listed. These noodles are often locally produced, and marketed as Chinese, instant or two minute noodles. These often contain up to 30g of carbohydrates to a 70g serving so they are definitely not low carb noodles. Zero carb noodels are mande from the amororphophollus konjac plantroots.

Low card Asian noodles are marketed as Shiratake or Tofu Shirataki noodles. They are available in most health stores or Asian markets. Alternatively there are many online suppliers that will ship these for you.

When do you buy these noodles?

Asian noodles are consumed in vast quantities, as it is one of the food staples of the Asian diet. So no matter where you purchase them they should still be relatively fresh. Even though they have a shelf life of up to a year if stored at room temperature, it is best to purchase them on an as required basis. They are available throughout the year.

They smell funny...

It is normal to be put off by the slight fishy odour of the water the noodles are packaged in. This is why rinsing them first in cold and then hot water is advised before use.

They feel funny...

Shirataki noodles are slightly rubbery in texture; this is due to the gel like substance they are made of. Tofu Shirataki noodles are higher in protein and have a more pasta like texture, however they can become very "chewy" when overcooked

But aren't they off?

Both wet variants of Shirataki and tofu Shiratake noodles are packaged in a fluid. It is the best way to naturally preserve them. This fluid however should be clear. If at any stage this fluid becomes cloudy the noodles should be considered as spoilt, and should not eaten.

So if they are not made of wheat, what are they made of?

Low carb Asian noodles are made using the potato or yam like roots of a plant known as the Devils tongue or Kojac.

This plant grows from fibrous tubers that are harvested and dried before use. It is used in Asian diets much as one would use potatoes in the western diet.

These roots unlike potatoes is low in carbohydrates and high A natural water-soluble dietary fibre known as Glucomannan. The root of the Kojac plant contains roughly 65% Glucomannan when dried of this 40% is gum. And it is this fibre that renders the noodles a miracle low carb food source.It is also the fibre that has seen low carb noodles listed as a low glycemic index food. Glucomannen is also marketed as a diet supplement.

When buying your low carb Asian noodles be sure to check the list of ingredients. If wheat or flour is listed you are not dealing with the bona fide low carb noodles.

Indonesian Food - An Introduction

Have you ever tried some tasty Indonesian food? Or maybe ever heard of it? Not like Chinese or Italian food which already well-known all around the world, Indonesian food is probably not so popular.

Indonesian culinary art was influenced by different nations such as Chinese, Arab, Portuguese, Spanish, English and Dutch that came to do the trading on these islands long time ago. The beauty and the richness of spices made the Dutch occupy the country for 350 years. They affectionately called Indonesia gordel van smaragden (The Belt of Emeralds). During their occupation, they planted tomatoes, cabbage, cauliflower, carrots, green beans and lettuce in the highlands where they flourished in near-Dutch weather condition. While the Indians traders brought cucumbers, eggplants and onions in the land, the Spanish and Portuguese brought chilly peppers from America.

It is the Chinese who have had the greatest influence on the food in Indonesia. They introduced noodles, soy sauce, which the Indonesians modified to suit their taste by adding sugar (kecap manis); mung peas used to make bean sprouts; beancurd (tahu) and Soya beans, which the Indonesians learned how to ferment to make the excellent and nutrious Tempe.

The "typical" Indonesian meal is being based on rice, with several savoury side dishes of vegetables, fish, meat or poultry, accompanied by a hot chilly condiment known as sambal, with crackers (krupuk) or fried shallot to provide a crunchy contrast. Probably the most well known of Indonesian dishes are Chicken Satay (Sate Ayam), Fried Rice (Nasi Goreng) and Fried Noodle (Mie Goreng). Eventhough there are many others since the country so big with different kind of ethnic groups.

Eating Indonesian food can be an interesting experience. The diversity of the country will bring you to taste variety of foods. Each of Indonesia's ethnic groups uses the country's entire rich array of the spices, but each has its own combinations and tastes: spicy, sweet, hot and sour. But the real magic in Indonesian cuisine is in the use of aromatic seasonings: fresh red shallots, fresh garlic, fresh rhizomes such as ginger, turmeric, galangal (lengkuas or laos) and other type if galangals such as kencur and temu kunci. There are also fresh leaf seasonings like lemon grass, lemon basil (known as kemangi), kaffir lime, daun salam ( a type of bay leaf), turmeric, Chinese celery and pandan leaf. Although the country is a major producer of spices like nutmeg and cloves, these spices are rarely used in Indonesian's cooking. For sweet taste, they usually add coconut milk, sweet soy sauce or palm/coconut sugar. While the sourness comes from tamarind water, lime juice and sometimes vinegar.

Travelling around Indonesia can prove to be a real challenge for your cuisine curiosity. Indonesia has it all ... from sweet to very spicy food. It is impossible to describe every specialty here since are too many of them. As the world's largest archipelago, Indonesia is a heaven of good food that will awake all of your senses.

Gamblerz VS. Gamblerz (HD Quality!)

Gamblerz Crew vs. Gamblerz at the Cyon Bboy Championship 2009. Stay tuned and make sure you subscribe! (; -Enjoy!



http://www.youtube.com/watch?v=NNM3g4KBAuk&hl=en

The History Of Italian Food

While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.

The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.

Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.

Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.

Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.

As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water.

Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.

Birthday Nonsense.mpg

On January 8, 1974, hoping for a fresh start, the King of Rock and Roll finalized his divorce papers with Pricilla Presley on his 39th birthday. At the same moment (but in a different time-zone) on the other side of the planet, tens (or maybe hundreds) of thousands of Filipinos gathered to commemorate another type of King, the Christ. And as the crowd marched around the streets of Quiapo in praise of the town's patron saint, Jesus of Nazareth, a new hope was born. A humble and loving mother from Tondo gave birth to her 8th child. The family says that this baby boy was so beautiful and refreshing that groups of children would gather around him and say that he looked like the Santo Nino (Infant Jesus). And with renewed faith, hope, and love, his mother named him JESUS....yupp! ME! This year, my wife and children reminded me that I turned 36 (gee, thanks). But this day will always be more than about me getting old. It is never about the presents or the special events or places. January 9 will forever be about my relationship with my mother. As far as my memory can take me, I remember braving the mob-filled Quiapo church and the streets around it to celebrate my birthday and the Divinity that I was named after. I remember getting woken up at dawn then rushing to beat the crowd. We'd arrive early enough that we would have enough time to pay pilgrimage to the different stages of the Black Nazareth and rub our handkerchief on the "miraculous" statues. As my mother listened to ...



http://www.youtube.com/watch?v=CUzNv2YM26c&hl=en

Comp 5

king noodle tch tv ident



http://www.youtube.com/watch?v=2EP-9MDN0kc&hl=en

Noodle's Can Hurt

they hurt



http://www.youtube.com/watch?v=m0XNbWIENqY&hl=en

noodle legs II

king on second high bar training video.



http://www.youtube.com/watch?v=wKNwVNWi4jg&hl=en

Ramadan - a Month of Fasting and Special Food

One day, Muhammad was sitting alone in the wilderness near Mecca, when Angel Gabriel appeared before him. For the next ten days, the Angel taught him verses from the Quran, which he memorized. Islamic scholars believe that the first revelation occurred on the 27th night of Ramadan. This night is thus called Laylat-at-Qadr - Night of Power. According to the Quran, this is when God determines the course of the world for the following year.

Ramadan, the 9th month in the Moslem calendar, is a time when Moslems concentrate on their faith and spend less time on the concerns of their everyday lives. It is a time of worship and contemplation.

Throughout Ramadan, Moslems fast the entire month. This is called the Fast of Ramadan. During this period, strict restraints are placed on the daily lives of Moslems. They are not allowed to eat or drink during the daylight hours. At the end of the day, the fast is broken with prayer and a meal called the iftar. In the evening following the iftar it is customary for Moslems to go out visiting family and friends.

For iftar, the food prepared is rather unusual and appears almost only during Ramadan. Iftar begins with dates, in imitation of what the Prophet ate during the iftar of the first Fast of Ramadan. Then kanji is served. This is very different to the kanji that Sri Lankans normally enjoy. Spices and herbs and often chicken or beef is added to this kanji, making this almost a meal in itself.

Some of the other dishes found during this month are surtapam - rolled pancakes with panipol (grated coconut mixed with treacle and lightly spiced with cardamoms), pillawoos - crunchy, deep-fried banana batter, drizzled with treacle, ada - soft, juggery cakes, addukku Roti - layers of pancakes with a minced beef or chicken filling, baked in a pastry covering, pastol - rice flour and coconut patty with tripe filling and al-basara - shredded beef or chicken with semolina and baked like a cake.
When the fast ends (the 1st day of the month of Shawwal) it is celebrated in a holiday called Id-al-Fitr - the Feast of Fast Breaking. Gifts are exchanged. Friends and family gather to pray in congregation and for large meals.

Visit http://www.bojoon.com for free recipes of the special food and drinks prepared for Iftar and the wonderful festive lunch of mutton biriyani and accompaniments.

Blue Bear Won't Get Fooled Again

Remastered vers! Blue Bear's summer finale concert. King Noodle and the Top Ramen heat it up.



http://www.youtube.com/watch?v=13Vbs6vyEF4&hl=en

Chinese brainstorm master

hand made-to-order noodles...pure magic. guanghan china



http://www.youtube.com/watch?v=N_v9B-jT87Q&hl=en

Famous Mexican Bakery Products

Bakery products are a must in every household and are an all time favorite with young and old alike. It has to be incorporated in any occasion be it party, festivals, anniversaries, etc. An interesting thing to know about Mexican bakery products is that all the products are exclusively made from bread as it is their staple diet and are very popular among masses due to its exciting taste, attractive colors and has a variety of shapes.

The most popular among bread items is Bolillos, which is also known as pan de labranza. These are bread meant for sandwiches and are served fresh from the oven with butter. It is topped along with black beans, lettuce, chicken, tomato and onion made into football shape.

Empanada is another famous item from Mexican bakeries, which are pastry shells, made with yucca and is reddish yellow in color. Large amount of fruits is added as filings. Conchos, polvorones and puerquitos are the traditional bread of the Mexicans. Pan Fine and Feite are sugary bread, which are exquisite buttery. A tortilla is one more kind of bread, which is simple flat bread.

There is another Mexican bakery product known as Marinates. They are cookies and are better known as gingerbread pigs. Since the cookies are pig shaped, so they are called gingerbread pigs. "Pan de muerto bread", a bone shaped bread is yet one more product from Mexican bakery, which has a sweettaste and is served at altars during Day of the Dead festivities. There are Tress Leches Cakes, which are moist and sweet cakes, combined with milk products and has vanilla whipped cream as toppings. Churls have strawberry and apple filings.

All the above-mentioned mouth-relishing Mexican bakery products are in heavy demand as they are easily digestible and have good taste. They are dry products so can be use in parties too.

There is a wide-array of delicious, mouth watering, freshly baked Mexican breads and authentic Spanish bakery recipes for any meal, occasion, or special celebration like Mexican bread conchas, Bolillos, Rosca de Reyes, pan de muertos, Empanadas, polvorones and Puerquitos at Artimex Artisan Mexican Bakery.

Soup Countdown

The soup is counted down!



http://www.youtube.com/watch?v=bBGh04eo9CA&hl=en

Cheese Making At Home - Tips And Techniques

The lost art of cheese making is making a comeback in today's modern kitchen. This new hobby is much like that of making your own bureau wanted to allow you to experience the culinary delights of homemade cheese.

Some cheese, like cottage cheese, is rather simple to make but other cheeses may require complex equipment and procedures. If you're thinking about making cheese at home you may want to start off with the easiest types of cheeses. It would help you in your cheese making endeavors, you can buy kits and supplies that will aid in this project.

To make cottage cheese, you simply need milk, vinegar and salt. what could be easier? To make hard cheeses you need to have a culture of bacteria which will produce the acid which causes the curdling. into cottage cheese recipe below, with vinegar will cause the kernel which makes this an easy way for beginners to start making cheese. As you progress in your experience you can purchase the bacteria culture to make other types of cheese.

Cottage Cheese Recipe

2% milk

Vinegar

Salt

Put a gallon of 2% milk in a pan and heat to 190°F - this will be just before the boiling point.
Add one half cup of vinegar to the milk and let the mixture cool.

This will produce the curds that are so well-known in cottage cheese and these will be mixed in with the whey. What you want to do, is drain off the whey so that you just have the curds and you can do this by putting the whole mixture in a colander or strainer. once you have the Kurds separated you can add salt - usually about a teaspoon but you can add to taste.

Of course you can add other things to the cottage cheese like pepper, onions, garlic, cream and other spices to give you a flavor to your liking.

In order to make other types of cheese, the traditional way is to use unpasteurized milk. However, you can rarely find milk that is not pasteurized in this modern society and using unpasteurized milk may be dangerous since it can contain bacteria and other organisms that are harmful to ingest. This is why the process of pasteurization was so important what was invented by Louis Pasteur as the pasteurization reheating kills all the organisms in the milk.

In today's modern cheese making procedures, one needs to buy a starter much like one does when making beer or wine. In cheese, however the starter is not the yeast but a bacteria. Since the pasteurization process eliminates the bacteria from the milk you need to effectively put this back in.

In addition to the starter you also need rennet was which is an enzyme formally gleaned from cow stomachs but it's no manufactured and can be purchased probably from the same place where you purchase your cheese starter.

Making your own hard cheese at home can be an involved and particular process. You can actually use any milk - cows milk, goats milk or whatever you prefer and once you become experienced you can make different flavors and types of cheese. While it may seem like a lot of work the rewards are great as this will probably be the best tasting cheese you've ever had!

Bboy Jerry VS Bboy Virus - Ground Scratch Party Vol.3 2009

Bboy Jerry (One Way/People Crew) VS Bboy Virus (TIP Crew) at the Ground Scratch Party Vol.3 2009 event. Subscribe and more will be coming soon....



http://www.youtube.com/watch?v=V1HjNZBO730&hl=en

Restaurants Kinds and Characteristics

Broadly speaking, restaurants can be segmented into a number of categories:
1-  Chain or independent (indy) and franchise restaurants. McDonald's, Union Square Cafe, or KFC
2-  Quick service (QSR), sandwich. Burger, chicken, and so on; convenience store, noodle, pizza
3-  Fast casual. Panera Bread, Atlanta Bread Company, Au Bon Pain, and so on
4-  Family. Bob Evans, Perkins, Friendly's, Steak 'n Shake, Waffle House
5-  Casual. Applebee's, Hard Rock Caf´e, Chili's, TGI Friday's
6-  Fine dining. Charlie Trotter's, Morton's The Steakhouse, Flemming's, The Palm, Four Seasons
7-  Other. Steakhouses, seafood, ethnic, dinner houses, celebrity, and so on. Of course, some restaurants fall into more than one category. For example, an Italian restaurant could be casual and ethnic. Leading restaurant concepts in terms of sales have been tracked for years by the magazine Restaurants and
Institutions.

CHAIN OR INDEPENDENT
The impression that a few huge quick-service chains completely dominate the restaurant business is misleading. Chain restaurants have some advantages and some disadvantages over independent restaurants. The advantages include:

1-  Recognition in the marketplace
2-  Greater advertising clout
3-  Sophisticated systems development
4-  Discounted purchasing

When franchising, various kinds of assistance are available. Independent restaurants are relatively easy to open. All you need is a few thousand dollars, a knowledge of restaurant operations, and a strong desire to
succeed. The advantage for independent restaurateurs is that they can ''do their own thing'' in terms of concept development, menus, decor, and so on. Unless our habits and taste change drastically, there is plenty of room for independent restaurants in certain locations. Restaurants come and go. Some independent restaurants will grow into small chains, and larger companies will buy out small chains.

Once small chains display growth and popularity, they are likely to be bought out by a larger company or will be able to acquire financing for expansion. A temptation for the beginning restaurateur is to observe large restaurants in big cities and to believe that their success can be duplicated in secondary cities. Reading the restaurant reviews in New York City, Las Vegas, Los Angeles, Chicago, Washington, D.C., or San Francisco may give the impression that unusual restaurants can be replicated in Des Moines, Kansas City, or Main Town, USA. Because of demographics, these high-style or ethnic restaurants will not click in small cities and towns.

5-  Will go for training from the bottom up and cover all areas of the restaurant's operation Franchising involves the least financial risk in that the restaurant format, including building design, menu, and marketing plans, already have been tested in the marketplace. Franchise restaurants are less likely to go belly up than independent restaurants. The reason is that the concept is proven and the operating procedures are established with all (or most) of the kinks worked out. Training is provided, and marketing and management support are available. The increased likelihood of success does not come cheap, however.

There is a franchising fee, a royalty fee, advertising royalty, and requirements of substantial personal net worth. For those lacking substantial restaurant experience, franchising may be a way to get into the restaurant business-providing they are prepared to start at the bottom and take a crash training course. Restaurant franchisees are entrepreneurs who prefer to own, operate, develop, and extend an existing business concept through a form of contractual business arrangement called franchising.1 Several franchises have ended up with multiple stores and made the big time. Naturally, most aspiring restaurateurs want to do their own thing-they have a concept in mind and can't wait to go for it.

Here are samples of the costs involved in franchising:

1-  A Miami Subs traditional restaurant has a $30,000 fee, a royalty of 4.5 percent, and requires at least five years' experience as a multi-unit operator, a personal/business equity of $1 million, and a personal/business
net worth of $5 million.

2-  Chili's requires a monthly fee based on the restaurant's sales performance (currently a service fee of 4 percent of monthly sales) plus the greater of (a) monthly base rent or (b) percentage rent that is at least 8.5 percent of monthly sales.

3-  McDonald's requires $200,000 of nonborrowed personal resources and an initial fee of $45,000, plus a monthly service fee based on the restaurant's sales performance (about 4 percent) and rent, which is a
monthly base rent or a percentage of monthly sales. Equipment and preopening costs range from $461,000 to $788,500.

4-  Pizza Factory Express Units (200 to 999 square feet) require a $5,000 franchise fee, a royalty of 5 percent, and an advertising fee of 2 percent. Equipment costs range from $25,000 to $90,000, with miscellaneous costs of $3,200 to $9,000 and opening inventory of $6,000.

5-  Earl of Sandwich has options for one unit with a net worth requirement of $750,000 and liquidity of $300,000; for 5 units, a net worth of $1 million and liquidity of $500,000 is required; for 10 units, net worth
of $2 million and liquidity of $800,000. The franchise fee is $25,000 per location, and the royalty is 6 percent.

What do you get for all this money? Franchisors will provide:

1-  Help with site selection and a review of any proposed sites
2-  Assistance with the design and building preparation
3-  Help with preparation for opening
4-  Training of managers and staff
5-  Planning and implementation of pre-opening marketing strategies
6-  Unit visits and ongoing operating advice

There are hundreds of restaurant franchise concepts, and they are not without risks. The restaurant owned or leased by a franchisee may fail even though it is part of a well-known chain that is highly successful. Franchisers also fail. A case in point is the highly touted Boston Market, which was based in Golden, Colorado. In 1993, when the company's stock was first offered to the public at $20 per share, it was eagerly bought, increasing the price to a high of $50 a share. In 1999, after the company declared bankruptcy, the share price sank to 75 cents. The contents of many of its stores were auctioned off at
a fraction of their cost.7 Fortunes were made and lost. One group that did not lose was the investment bankers who put together and sold the stock offering and received a sizable fee for services.

The offering group also did well; they were able to sell their shares while the stocks were high. Quick-service food chains as well-known as Hardee's and Carl's Jr. have also gone through periods of red ink. Both companies, now under one owner called CKE, experienced periods as long as four years when real earnings, as a company, were negative. (Individual stores, company owned or franchised, however, may have done well during the down periods.) There is no assurance that a franchised chain will prosper.

At one time in the mid-1970s, A&W Restaurants, Inc., of Farmington Hills, Michigan, had 2,400 units. In 1995, the chain numbered a few more than 600. After a buyout that year, the chain expanded by 400 stores. Some of the expansions took place in nontraditional locations, such as kiosks, truck stops, colleges, and convenience stores, where the full-service restaurant experience is not important. A restaurant concept may do well in one region but not in another. The style of operation may be highly compatible with the personality of one operator and not another.

Most franchised operations call for a lot of hard work and long hours, which many people perceive as drudgery. If the franchisee lacks sufficient capital and leases a building or land, there is the risk of paying more for the lease than the business can support. Relations between franchisers and the franchisees are often strained, even in the largest companies. The goals of each usually differ; franchisers want maximum fees, while franchisees want maximum support in marketing and franchised service such as employee training. At times, franchise chains get involved in litigation with their franchisees.

As franchise companies have set up hundreds of franchises across America, some regions are saturated: More franchised units were built than the area can support. Current franchise holders complain that adding more franchises serves only to reduce sales of existing stores. Pizza Hut, for example, stopped selling
franchises except to well-heeled buyers who can take on a number of units. Overseas markets constitute a large source of the income of several quick-service chains. As might be expected, McDonald's has been the leader in overseas expansions, with units in 119 countries.

With its roughly 30,000 restaurants serving some 50 million customers daily, about half of the company's profits come from outside the United States. A number of other quick-service chains also have large numbers of franchised units abroad.While the beginning restaurateur quite rightly concentrates on being successful here and now, many bright, ambitious, and energetic restaurateurs think of future possibilities abroad. Once a concept is established, the entrepreneur may sell out to a franchiser or, with a lot of guidance, take the format overseas via the franchise. (It is folly to build or buy in a foreign country without a partner who is financially secure and well versed in the local laws and culture.).

The McDonald's success story in the United States and abroad illustrates the importance of adaptability to local conditions. The company opens units in unlikely locations and closes those that do not do well. Abroad, menus are tailored to fit local customs. In the Indonesia crisis, for example, french fries that had to be imported were taken off the menu, and rice was substituted. Reading the life stories of big franchise winners may suggest that once a franchise is well established, the way is clear sailing. Thomas Monaghan, founder of Domino Pizza, tells a different story. At one time, the chain had accumulated a debt of $500 million. Monaghan, a devout Catholic, said that he changed his life by renouncing his greatest sin, pride, and rededicating his life to ''God, family, and pizza.''

A meeting with Pope John Paul II had changed his life and his feeling about good and evil as ''personal and abiding.'' Fortunately, in Mr. Monaghan's case, the rededication worked well. There are 7,096 Domino Pizza outlets worldwide, with sales of about $3.78 billion a year. Monaghan sold most of his interest in the company for a reported $1 billion and announced that he would use his fortune to further Catholic church causes. In the recent past, most food-service millionaires have been franchisers, yet a large number of would-be restaurateurs, especially those enrolled in university degree courses in hotel and restaurant management, are not very excited about being a quick-service franchisee.

They prefer owning or managing a full-service restaurant. Prospective franchisees should review their food experience and their access to money and decide which franchise would be appropriate for them. If they have little or no food experience, they can consider starting their restaurant career with a less expensive franchise, one that provides start-up training. For those with some experience who want a proven concept, the Friendly's chain, which began franchising in 1999, may be a good choice. The chain has more than 700 units. The restaurants are considered family dining and feature ice cream specialties, sandwiches, soups, and quickservice meals.

Let's emphasize this point again: Work in a restaurant you enjoy and perhaps would like to emulate in your own restaurant. If you have enough experience and money, you can strike out on your own. Better yet, work in a successful restaurant where a partnership or proprietorship might be possible or where the owner is thinking about retiring and, for tax or other reasons, may be willing to take payments over time.
Franchisees are, in effect, entrepreneurs, many of whom create chains within chains.

McDonald's had the highest system-wide sales of a quick-service chain, followed by Burger King. Wendy's, Taco Bell, Pizza Hut, and KFC came next. Subway, as one among hundreds of franchisers, gained total sales of $3.9 billion. There is no doubt that 10 years from now, a listing of the companies with the highest sales will be different. Some of the current leaders will experience sales declines, and some will merge with or be bought out by other companies-some of which may be financial giants not previously engaged in the restaurant business.

Milky vs Bruce Lee pt 2 Fila Battel 2008

Fila battel Milky vs Bruce Lee Round Two Bruce Lee (Gamblerz Crew) Milky (Mind 180) Winner:Bruce Lee



http://www.youtube.com/watch?v=TkPJTgfZlcE&hl=en

King Booker Bowling

5 TIME 5 TIME 5 TIME



http://www.youtube.com/watch?v=IMWToAH9MSg&hl=en

Food Around The World

This article is about exploring some of the reoccurring themes in food from around the world. If you are a foodie, this article may be of general interest to you; but if you are interested in opening your mind and palate to trying some new foods, this is a good starting point. Over the next few weeks, I will post more articles along this theme with specific descriptions and suggestions for trying and cooking different types of international food. Hopefully, looking at it from this perspective will make it less scary to try new things.

Many, many years ago, when the first explorers and migratory people roamed the earth, they observed how and what each other ate. As they moved about, they shared meals, borrowed some ideas, and brought them home to modify to their own tastes and environment. As people's cultures developed and changed, so did the types of foods they ate.

For example, in North America we love our huge bowls of pasta for dinner, but in Italy it is often just one small component of the whole meal. In some parts of Asia, noodle dishes are often very popular as well. Usually the noodles are made from rice or egg, such as Malaysian mee goreng and Cantonese chow mien, and are often components of soup or fried after boiling.

Rice can be a main meal with vegetables and meat added and steamed right into it, such as Indian Biryani. There's also fried rice in some of the other Asian countries or yummy beans and rice in Cuba. Rice is often eaten plain as a side dish, or with flavouring added as in North American cooking.

Soups are another variant that extend from clear broths, to rich meaty stews such as Hungarian goulash, Vietnamese noodle soup, or the North American favourites of chili con carne and New England clam chowder.

Breads--where to start? Mmmmmm.....bread. Some of my favourites include Middle Eastern pita bread, Indian naan made in a clay tandoor oven, and Italian focaccia. My friends love my garlic cheese biscuits, similar to a certain popular seafood chain, and my mom's homemade bread. I don't own a bread maker, but I know people that swear by these to make all kinds of doughs and baked products.

Vegetables that are eaten in salad or cooked as a side can really vary depending on what is regionally and seasonally available. If you're interested in trying Thai food, they sometimes include green mango or papaya in salad. In North America people love their many options for greens such as spinach, arugula, sprouts, and different types of lettuce. Options for baking, sauteing, steaming, frying, and grilling vegetables are endless.

Fruit also varies so much from place to place. With the advent of genetic engineering, the appearance, texture and taste of fruits like bananas and tomatoes from country to country are almost limitless. I can taste a huge difference between my garden's beefsteak tomatoes, and the hothouse tomatoes I buy from the grocery store, that are shipped up from the U.S. in the winter. When traveling to warmer climates, I love to eat fresh mango, papaya, pineapple, pomegranate and guavas. Although they might not be as fresh, you can find some of these fruits at your local grocery stores in North America, buy one and give it a try this week.

Meat has been a popular staple item in some cultures, and a luxury item in other cultures for a long time. Depending on where you live, different meats are very popular; such as pork in China, and goat and lamb in India. There are many popular meats in North America, but certainly beef and chicken are among the most preferred. Meat can be put on a spit and roasted over a fire, baked, grilled in a North American barbecue, cooked in a slow cooker, stir fried, or seafood turned into Japanese sushi or sashami, just to name a few options.

Cheeses are another wonderful creation that vary so much depending on the type of milk, process used to make it, and what is added into them. On a recent trip to the Canary Islands, we enjoyed delicious fried manchego cheese in a moho rojo sauce. While in Indian cooking, the homemade, paneer cheese is very popular. Some of my other favourites include Greek feta, Italian mozzarella balls, and good old North American sharp cheddar.

Hopefully this article has helped to highlight some of the reocurring themes in foods from around the world. The spices, methods of preparation, and local choices may be different, but the food groups are quite similar--and the possibilities are endless.

As promised, I will post more detailed articles in the future about suggestions for eating and cooking new foods, and eventually start posting some recipes. In the meantime, feel free to do a Google search on the names of any of the food mentioned if you're interested in finding out more about what they are or what's in them.

Try Some Great New Dinner Recipes Featuring Alaska Seafood

Looking for something new and exciting for dinner tonight? Why not try some popular Alaska seafood recipes instead of the same old processed or prepackaged dinner? Not only delicious but good for you, it's easy to know you're choosing a fresh, wild, organic dinner when working with Alaska seafood! Get started with some of these favorites!

Fish Tacos are a favorite in many parts of the country and combine the best of the American northwest and southwest into one great dish! One of the most popular Alaska seafood recipes around, start with a marinade of soy sauce, olive oil, and lime juice and cumin to taste (just a dash!) Marinade strips of Alaska Halibut in the marinade mix for at least an hour, then bake them on a lightly oiled sheet at 350 degrees. Cook until the fish is slightly browned, about 8 to 10 minutes. After the fish is ready, it's the simple process of putting together a taco with your favorite ingredients! Reccommended are sour cream, cheese, corn tortillas whether soft or crunchy, and cabbage instead of lettuce to really enhance the flavor!

A favorite all across the southern US but especially in Louisiana with a Cajun and Creole influence is Etouffee. Try Etouffee with Alaska crab for a great twist on this popular southern recipe. Start with two pounds of thawed Alaska Crab legs, from a variety like King, Snow or Dungeness crab. Remove the meat from the crab shell. Begin by heating in a skillet chopped celery, onion, and bell pepper in vegetable oil for about 10 to 15 minutes until softened. Next throw in minced garlic, bay leaves, and about a half cup of clam juice and water over reduced heat. Slowly add in about a tablespoon of flour to thicken the mixture. Last, add the crab meat, with parsley and green onion to taste. When the mixture is heated, after about five minutes, add cayenne pepper and salt to taste. This mix is great served with a starch like rice, or beans and rice!

For a twist on the normal cookout, try grilling Alaska Salmon Burgers instead. This is one of many popular Alaska seafood recipes that include salmon, which is great cooked many ways but is a real summer treat when grilled. Start with canned salmon, about two cleaned and drained cans, and mix with 2 tablespoons of lemon juice, a tablespoon of Dijon mustard, ¾ cup dried breadcrumbs, and a ½ cup sliced green onions. Once mixed (easiest with the hands) add in three egg whites. When the mixture is ready, shape it into patties and throw it on the grill! These burgers are great served with the regular fixings like tomato, onion, lettuce and cheese on a bun!

Crab cakes are one of the most popular Alaska seafood recipes of all time, and there's no better ingredient than fresh, wild caught Alaska Dungeness Crab! Combine in a big bowl 12 ounces of thawed crab meat, a cup of soft bread crumbs, a quarter cup of celery, a quarter cup of green onion, three tablespoons of mayo, a beaten egg, hot sauce to taste, a dash of salt, and a dash of black pepper. Chill the mixture about an hour in the refrigerator, then shape into about four patties or 'cakes.' Sprinkle flour over each cake and sauté each in hot vegetable oil about 10 minutes on each side. When the crab cakes are ready they will turn golden brown!

Acai Berry Shakes Recipes

Using the acai berry in your shakes is a simple way to insert this superfood into your daily routine. The berry is beneficial to both people trying to lose weight or put on muscle. People with those goals know that shakes are one of the easiest ways to reach those goals, while still getting all the nutrition necessary to keep your body healthy. Here are a few of my favorite acai berry shakes that I am sure you will love.

Acai Berry Weight Loss Shake

This shake is a great replacement for a morning or afternoon meal. It will help you lose weight naturally by keeping you full longer than most meals and is packed with plenty of the nutritional content that many dieters miss out on.

1 Serving Acai Pulp or Powder
5-6 Ice Cubes
1/2c Low fat organic yogurt
1 Scoop whey protein powder
1/4c Frozen blueberries
5 Whole frozen strawberries
12oz Water

Put all of these ingredients into a blender and mix until smooth. This is a fast and easy meal replacement shake that will do a great job of holding you over until your next meal. The acai berry helps suppress appetite, so it is the perfect addition to this weight loss shake.

Acai Berry Protein Shake

This shake is designed for weightlifters as a post workout meal. Most lifters know that it is necessary to feed your muscles within 30-60 minutes after lifting. The acai berry has an excellent amino acid profile, so it is a great way to help with muscle recovery.

1 Serving Acai Pulp or Powder
5-6 Ice Cubes
1/2c Low fat organic yogurt
1-2 Scoops whey protein powder (chocolate)
1 tsb. Natural peanut butter
1 Banana
12oz Milk or water

After you blend all these ingredients together your muscles will be thanking you for feeding them after a great effort at the gym.

Mall Noodle Fight

Eh King of Erk vs Rosebud



http://www.youtube.com/watch?v=OyAbAjAW0HY&hl=en

Dr. King's Historic Speech - I Have a Dream - Forward by Coretta Scott King

The idea behind this book is simple: publish the text of Martin Luther King Jr.'s famous "I Have a Dream" speech--delivered in the 1963 March on Washington--accompanied by the illustrative art of fifteen artists whose work has featured in books that have received the Coretta Scott King Award or Honor. The result is a moving and beautiful remembrance of this historic moment in the American story, a worthy tribute to the visionary Dr. King who delivered the speech, and a powerful call to renew the work of forgiveness, justice, and love that Dr. King pushed forward so forcefully in his day.

Two things will draw young readers to I Have A Dream. At the top of the list, of course, is the power of Dr. King's words. At least three things moved me in re-reading these amazing words. First, King's laser focus on the problems he confronted. For example, near the beginning of the second half of the speech (p. 21), in answer to the question from his detractors, "When will you be satisfied?", Dr. King launches a trademark rhetorical rhythm, beginning each sentence with "We can never be satisfied until...", or "We cannot be satisfied until...", followed by a litany of injustices that King wished to see abolished, including police brutality, segregation, and denial of voter rights. Dr. King pulled no punches in laying out the grave problems that African-Americans faced.

Second, power lies in the compelling vision of justice, equality, and brotherhood that King cast in the speech. Here the rhetorical pulses begin with the famous, "I have a dream...", followed by beautiful and compelling articulations of Dr. King's vision of racial equality and justice: "I have a dream that one day this nation will rise up and live out the true meaning of its creed--we hold these truths to be self-evident, that all men are created equal" (p. 25).

Third, the power of Dr. King's words lies in the non-violent means he advocated. Despite the grave injustice Dr. King and his followers faced, and the daunting distance between reality and the vision King cast, he remained unwaveringly committed to non-violence. For example, King said, "We must not allow our creative protest to degenerate into physical violence. Again and again we must rise to the majestic heights of meeting physical force with soul force" (p. 19). With Gandhi, King believed that one's means contained the end that one would reach, and so if peace and justice are the ends sought, peaceful and just means are the only way to reach them. Just as the power of Dr. King's words sent chills down my spine once again, I believe they will also grip children in the 9-to-12 years age category, with a little explanation from an adult at key points.

Children will also be stirred by the beauty and stylistic diversity of the illustrations in I Have A Dream. Both the images of injustice, and the images of the hopeful new day ahead are compelling. For example, on the page where Dr. King urges non-violent means (p. 19), there is an image of angry Caucasians crowding in a diner, standing behind three African-Americans and one Caucasian seated behind the counter in steadfast yet peaceful resistance. Two of the angry mob are pouring ketchup on the heads of two of the African-Americans. The image makes both the injustice of segregation and the difficulty of non-violence palpable.

In addition to the subjectively appealing words and illustrations of I Have A Dream, the book has much developmental value for children in the 9-to-12-years category. First, the book constitutes an obvious opportunity to discuss with children Dr. King's life and pivotal role in the civil rights movement of the 20th-century. As such, the book is an opportunity to learn about an important period of recent American history. A brief but helpful biographical sketch of Dr. King printed after the text of the speech will facilitate such learning.

Second, I Have A Dream provides an excellent opportunity for moral and religious learning. The moral themes raised by Dr. King's speech (justice, peace, love, segregation, etc.)--and particularly the non-violent means Dr. King advocated--will naturally raise moral questions for children, thereby prompting conversations with adults that can lead to valuable moral learning. Similarly, the religious themes of Dr. King's speech--e.g., his quotations of Amos 5:24 ("Let justice roll down like waters, and righteousness like an ever-flowing stream") and Isaiah 40:4-5 ("Every valley shall be exalted, and every mountain and hill be made low...Then the glory of the LORD shall be revealed, and all people shall see it together") from the Hebrew Bible--provide an opportunity to discuss the faith that animated Dr. King's words and deeds, and more generally the connection between religious conviction and right action.

In sum, I highly recommend I Have A Dream.

Ryann Watters and the King's Sword by Eric Reinhold

Fantasy Fiction for Kids Introduces Spiritual Warfare

"Ryann Watters and the King's Sword" describes incredible exploits and adventures of three small town kids who suddenly found their selves experiencing fantasies they had previously lived out only through adventure books. Eric Reinhold's imagination is creative and contagious. I found myself immersed in a world of fantasy, entertainment, and in facing spiritual warfare head-on.

In the quiet town of Mount Dora, Florida two angels make late night visits. Ryann Watters receives a visit from the angel Gabriel and is charged with finding the King's Sword. Gabriel provided Ryann with a ring, a staff, and a horn to help him in his quest. The same night Drake Dunfellow was visited by a dark winged evil angel Ekron. Drake was enlisted to stop the forces who are trying to bind Ekron.

Ryann relates his story of Gabriel's visit with his friends Terrel and Liddy. Later the same day Ryann discovers that the unique powers of the ring direct him to the entrance of a portal that allowed him enter the land of Aeliana, the first stop in his quest to find the King's Sword.

In a later visit to Aeliana, Ryann and his friends are met with the forces of evil. The conflict that followed provided non stop action and suspense as the combat heightened into a battle of spiritual warfare.

Eric interweaves the story with inspiration and motivation for the young reader to develop important character traits of integrity, accountability, discipline, perseverance, leadership, commitment and respect.

The illustrations and the cover design by Corey Wolf add to the anticipation of the world of Aeliana and the quaint town of Mount Dora.

"Ryann Watters and the King's Sword" is written with kids nine to twelve years old in mind. It is also an excellent choice for family time read aloud sharing. This is highly imaginative, quality entertainment. I am looking forward to the next book in this exciting trilogy.

Creation House, 978-1599792880

As Reviewed for Midwest Book Review

Gorillaz - Superfast Jellyfish [HD]

This morning you have time for a hot home cooked breakfast Delicious and piping hot in only 3 microwave minutes... (Are you kidding?) Yo, pretty packages of frosted delights Look, it comes with a toy hehe, I like that. I wanna number 4, a number 6, and throw in a plastic doughnut Just enjoy the gritty crunch, it tastes just like chicken. Wrappers of many bit sizes Man, are you freakin blind? That's a rock. All mixed in the pot for momma's homemade from scratch, well, not quite. Toasted over flames, they be tasting quite right. All hail king Neptune and his water breathers No snail thing to quick for his water feeders Don't waste time with your net, our net worth is set Ready, go. Many know others, but we be the colors of the mad and the wicked we be bad, we be break it with the 24 hour sign shower my habits while you dine like rabbits with the crunchy, crunchy carrots (that's chicken) Gotta have it Superfast A whole lot of breakfast you got time for! [Chorus] Superfast Superfast, I come in last, but just in time for breakfast Keep it through, Keep it through, forever blue Tonight's the night for action Aluminum I crush your fun aluminum The sea is radioactive The sea is radioactive [Rap] All hail king Neptune and his water breathers No snail thing to quick for his water feeders Don't waste time with your net, our net worth is set Ready, go. Many know others, but we be the colors of the mad and the wicked we be bad, we be brickit with the 24 hour sign shower my habits ...



http://www.youtube.com/watch?v=_LB3M3uoBjU&hl=en

Gamblerz Crew - California Beach Commercial 2009

Gamblerz Crew on California Beach water park commercial, Subscribe and more will be coming soon.... They are saying.... 'Come To, California Beach. Exciting! Seeing Water Park!' not What the fuck XD



http://www.youtube.com/watch?v=t6T1tLue_6I&hl=en

The History of New Years Resolutions

The tradition of the New Year's Resolutions goes all the way back to 153 B.C. Janus, a mythical king of early Rome was placed at the head of the calendar.

With two faces, Janus could look back on past events and forward to the future. Janus became the ancient symbol for resolutions and many Romans looked for forgiveness from their enemies and also exchanged gifts before the beginning of each year.

The New Year has not always begun on January 1, and it doesn't begin on that date everywhere today. It begins on that date only for cultures that use a 365-day solar calendar. January 1 became the beginning of the New Year in 46 B.C., when Julius Caesar developed a calendar that would more accurately reflect the seasons than previous calendars had.

The Romans named the first month of the year after Janus, the god of beginnings and the guardian of doors and entrances. He was always depicted with two faces, one on the front of his head and one on the back. Thus he could look backward and forward at the same time. At midnight on December 31, the Romans imagined Janus looking back at the old year and forward to the new.

The Romans began a tradition of exchanging gifts on New Year's Eve by giving one another branches from sacred trees for good fortune. Later, nuts or coins imprinted with the god Janus became more common New Year's gifts.

In the Middle Ages, Christians changed New Year's Day to December 25, the birth of Jesus. Then they changed it to March 25, a holiday called the Annunciation. In the sixteenth century, Pope Gregory XIII revised the Julian calendar, and the celebration of the New Year was returned to January 1.

The Julian and Gregorian calendars are solar calendars. Some cultures have lunar calendars, however. A year in a lunar calendar is less than 365 days because the months are based on the phases of the moon. The Chinese use a lunar calendar. Their new year begins at the time of the first full moon (over the Far East) after the sun enters Aquarius- sometime between January 19 and February 21.

Although the date for New Year's Day is not the same in every culture, it is always a time for celebration and for customs to ensure good luck in the coming year.

Ancient New Years

The celebration of the New Year is the oldest of all holidays. It was first observed in ancient Babylon about 4000 years ago. In the years around 2000 BC, Babylonians celebrated the beginning of a new year on what is now March 23, although they themselves had no written calendar.

Late March actually is a logical choice for the beginning of a new year. It is the time of year that spring begins and new crops are planted. January 1, on the other hand, has no astronomical nor agricultural significance. It is purely arbitrary.

The Babylonian New Year celebration lasted for eleven days. Each day had its own particular mode of celebration, but it is safe to say that modern New Year's Eve festivities pale in comparison.

The Romans continued to observe the New Year on March 25, but their calendar was continually tampered with by various emperors so that the calendar soon became out of synchronization with the sun.

In order to set the calendar right, the Roman senate, in 153 BC, declared January 1 to be the beginning of the New Year. But tampering continued until Julius Caesar, in 46 BC, established what has come to be known as the Julian Calendar. It again established January 1 as the New Year. But in order to synchronize the calendar with the sun, Caesar had to let the previous year drag on for 445 days.

Global Good Luck Traditions

With New Year's upon us, here's a look at some of the good luck rituals from around the world. They are believed to bring good fortune and prosperity in the coming year.

AUSTRIA - The suckling pig is the symbol for good luck for the new year. It's served on a table decorated with tiny edible pigs. Dessert often consists of green peppermint ice cream in the shape of a four-leaf clover.

ENGLAND - The British place their fortunes for the coming year in the hands of their first guest. They believe the first visitor of each year should be male and bearing gifts. Traditional gifts are coal for the fire, a loaf for the table and a drink for the master. For good luck, the guest should enter through the front door and leave through the back. Guests who are empty-handed or unwanted are not allowed to enter first.

WALES - At the first toll of midnight, the back door is opened and then shut to release the old year and lock out all of its bad luck. Then at the twelfth stroke of the clock, the front door is opened and the New Year is welcomed with all of its luck.

HAITI - In Haiti, New Year's Day is a sign of the year to come. Haitians wear new clothing and exchange gifts in the hope that it will bode well for the new year.

SICILY - An old Sicilian tradition says good luck will come to those who eat lasagna on New Year's Day, but woe if you dine on macaroni, for any other noodle will bring bad luck.

SPAIN - In Spain, when the clock strikes midnight, the Spanish eat 12 grapes, one with every toll, to bring good luck for the 12 months ahead.

PERU - The Peruvian New Year's custom is a spin on the Spanish tradition of eating 12 grapes at the turn of the year. But in Peru, a 13th grape must be eaten to assure good luck.

GREECE - A special New Year's bread is baked with a coin buried in the dough. The first slice is for the Christ child, the second for the father of the household and the third slice is for the house. If the third slice holds the coin, spring will come early that year.

JAPAN - The Japanese decorate their homes in tribute to lucky gods. One tradition, kadomatsu, consists of a pine branch symbolizing longevity, a bamboo stalk symbolizing prosperity, and a plum blossom showing nobility.

CHINA - For the Chinese New Year, every front door is adorned with a fresh coat of red paint, red being a symbol of good luck and happiness. Although the whole family prepares a feast for the New Year, all knives are put away for 24 hours to keep anyone from cutting themselves, which is thought to cut the family's good luck for the next year.

UNITED STATES - The kiss shared at the stroke of midnight in the United States is derived from masked balls that have been common throughout history. As tradition has it, the masks symbolize evil spirits from the old year and the kiss is the purification into the new year.

NORWAY - Norwegians make rice pudding at New Year's and hide one whole almond within. Guaranteed wealth goes to the person whose serving holds the lucky almond.

Chinese New Year

Except for a very few number of people who can keep track of when the Chinese New Year should be, the majority of the Chinese today have to rely on a typical Chinese calendar to tell it. Therefore, you cannot talk of the Chinese New Year without mentioning the Chinese calendar at first.

A Chinese calendar consists of both the Gregorian and lunar-solar systems, with the latter dividing a year into twelve month, each of which is in turn equally divided into thirty- nine and a half days. The well-coordinated dual system calendar reflects the Chinese ingenuity.

There is also a system that marks the years in a twelve-year cycle, naming each of them after an animal such as Rat, Ox, Tiger, Hare, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog and Boar. People born in a particular year are believed to share some of the personalities of that particular animal.

A Review of Listen to My Dream by Debi Pearl

The book Listen To My Dream, a children's story about Martin Luther King, Jr, was published in December, 2009. The publisher is Pearl Books, LLC.

The book covers the life of King from childhood through his death in 1968 and is written as a narrative poem. It opens with King asking his mother why he was black and wasn't treated like others. Later, his teacher encouraged him to dream big dreams to help others. He set his mind to do that very thing.

As a 'colored man' (a term for Negroes at the time), he didn't have the same privileges in the south that whites had. Then when Rosa Parks refused to give up her seat to a white person and was arrested, King organized a boycott of the Montgomery bus system until blacks were treated the same as others. Eventually in 1956 the Supreme Court ruled that such discrimination was against the law.

The children's part of the book is written as a poem, emphasizing the importance of setting goals and sticking to them. It ends after King's funeral following his murder on April 4, 1968.

Listen To My Dream is a 40 page book written in two parts. The first poetic part, as mentioned above, outlines King's life and influence in bringing about racial equality. Part two gives more details about the civil rights movement and how King influenced it; this part is written as a narrative and has no pictures.

Debi and Michael Pearl drew all the illustrations for the first part of the book. At times the poem only hints at something and then, a detail is given on the picture. An example of this is the statement that it was his teacher, Miss Lemon from Oglethorpe Elementary who prodded him on to have a dream and believe in it.

The focus of the book Listen To My Dream is on King's part in bringing about civil rights. In that Martin Luther King should be recognized and remembered.

B Boy The End / KYS - Gamblerz Crew

This video is A little tribute to B boy The End, Powermover To Gamblerz Crew Enjoy



http://www.youtube.com/watch?v=dMC_epG9zxo&hl=en

SOULTRAIN FREESTYLE 2010~!!

2010 B-BOY CLAN " SOUL TRAIN" FREESTYLE AT GAMBLER'S STUDIO HEAD: NOODLE BEZIT , STILL , ROCKET , RUSH , POP , YS , JY , MONSTER KING , BIG ROAD , BLAST , NEMO TRANCE , ZESTY



http://www.youtube.com/watch?v=wQRI-6WJOrg&hl=en

There is More to Eoin Colfer Than Just Artemis Fowl

While it's correct that Eoin Colfer is more known for the Artemis Fowl series, he is a man with superb control over diverse subjects which appeal to young adults all over the world. The Artemis Fowl character, however, remains his golden boy who consistently delivers hits for the author. The minds of the children from all over the world are today filled with the images of fairies (with mechanical wings) and flatulent dwarfs due to the fascination spell cast over them by the Artemis Fowl series author Eoin Colfer.

Airman

At the same time, we cannot forget he has also produced other well written books with the same appeal that have always attracted the young readers (though Artemis Fowl attracts them more). The title Airman by Eoin Colfer is about the life of Conon Broekhart who has been framed for the murder of the king. But Conon is no pushover and he escapes using a flying device which was designed before he was sentenced. He wants to prove that he is innocent and also wants to catch the person responsible. Just like Artemis, Conon is also a brilliant mind though there are no fairies around him.

The Supernaturalist

This is the story of that time from Eoin Colfer when unpolluted environment, space and sun have become scarce commodities. Satellite systems are used to manage the cities in which even buildings are rotated to achieve certain ends. The problem is, satellites are failing and people are dying. There is no welfare program going on in the cities and everything has to raise its own funds to survive in the world. Abandoned child Cosmo Hill lives in an orphanage where children are used to test products for companies. The testing also results in injuries and illnesses though nobody really cares what happens to them. The readers will find continuous action in the book, and you get a strong and gripping story of good versus evil.

The Wishlist

The Wishlist is the story of Meg Finn who is in trouble after she tried to rob a person with a partner in crime. The partner, Belch, his dog and Meg - all die in an explosion. Meg's soul hangs in between heaven and hell and she is given one last chance by God to go back to earth and help the last person she hurt.

Maximum Crew VS Gamblerz Crew - BOTY Korea 2009 (Part 1)

Maximum Crew VS Gamblerz Crew at Battle Of The Year Korea 2009 event. Subscribe and more will be coming soon....



http://www.youtube.com/watch?v=p4ktPfl3oYw&hl=en

Tall Tale Heroes - Special Heroes

Throughout history, there have been many heroes about whom stories have been written but a tall tale is a special kind of story which is mainly based on a hero because they are unique and stronger than the people in real life. The heroes sometime have a special kind of power and energy to fight and solve any kind of problem in a simpler and funnier way which is actually hard in real life.

Children find tall tale heroes real and they can even find a tall tale hero in them therefore, it is essential to bring a hero in front of them so that they can learn something good from them and delivers the knowledge and energy that they need in real life.

Well, hero can be a man or women. So, you can accordingly choose a hero for your child and tell them the story so that your child learns something good from it. Calamity Jane is a famous woman in American tales whose real name was Martha Jane Cannary. She was a frontiers woman and professional scout. The best thing about a tall tale is that anyone can join it and find his/her own character in him.

One of the famous American legends was David Crockett. He is America's greatest heroes and self proclaimed "king of the wild frontier". The famous sayings of Crockett is "before going ahead, always make sure that you are right and be confident of what you are doing". Such tall tale heroes can bring a positive change in your child's life and help them learn something through their sayings and life.

Hyderabadi Biryani at Bombay Palace - Restaurants in Hyderabad

What you see - Right along the chaotic Lakdi-ka-Pul junction is The Hampshire Plaza hotel. The huge lobby leads to a corridor to the restaurant - Bombay Palace. The door resembles that of a palatial chamber. Inside is the small restaurant which has a Mughlai feel to it. The walls have images of Bombay as it was in the earlier years. You are greeted with pictures of the Victoria Terminus, The Gateway of India, and the Brihanmumbai Municipal Corporation Building. There is a deep sense of nostalgia attached to it. It is really like a slice of Bombay in Hyderabad.

A famous international chain of restaurants serving Indian food in New York, Kuala Lumpur, Budapest, Toronto and London. The uniqueness of cuisine here lies in its adaptation to tastes of the local people. The place, therefore, mainly serves Mughlai cuisine with special Hyderabadi and Andhra dishes.

What you get - The restaurant has a very elaborate wine list. In fact, even water is served in long stemmed wine glasses. On the menu are a delectable selection of Kebabs from Shikampur to Sheek and a very good selection of Tandoori seafood thrown in. Even the roasted Papads are very tangy and tasty.

In the vegetarian starters there is a unique selection of Chaat dishes such as Ragda Patties (an ode to the iconic Chowpatty Chaat) to choose from along with other popular ones like Paneer Tikka, Aloo Wraps etc. The platter is the best choice if you want to savor the taste of all that is on offer.

Coming to the main course there is a very wide range of Biryanis. The traditional Hyderabadi Biryani is prepared in three different styles! Must-try is the aromatic Nizami Prawn Biryani. Then there is the traditional Mughlai fare which includes Murgh Makkhanwala, Kadhai Murgh and seafood like Fish Amritsari with cream.

Our verdict - For a unique experience as far as Hyderabadi Biryani is concerned go to Bombay Palace (sounds paradoxical but it's true). The seafood is indeed one of the best in the city and the service is quite good. The restaurant staff is very courteous and makes efforts to make the guest feel at ease. For a good experience try the white wines with white meats and the red wine with the red meats.

The ambiance complements the food very well with light music playing in the background. Valet parking is available. The place is currently open only for dinner and in the day is available for large or party bookings with special packages on offer.

What you pay for a meal for two - Rs. 650 (without wine).

A Classic Salad Recipe That Even Your Kids Will Love

Summer is a time to relax. Many people enjoy jetting off to the beach, enjoying long afternoons in the warm waters and the cool white sands. However, not everyone can afford that luxury.  Yet, even if you're stuck in the cement jungle, there are still ways to bring the beach to you. An open air dinner party, with a seafood feast is the perfect way to conjure long summer days amidst the surf and waves.

A good way to start out the night is with Alaskan Shrimp Louie. This is a classic seafood salad that makes use of Alaska's fresh and succulent shrimp.  It's also really simple and easy to make; it works well as a starter course or for lunch. Remember, the finer the shrimp, the better the salad, so make it Alaskan.

The ingredients you will need to gather are: 2 pounds of cleaned Alaskan shrimp, shelled, deveined and chilled, about half a cup of chopped green onions, some chili sauce, finely chopped parsley, cayenne pepper, tomatoes, quartered, sliced boil eggs (these can be omitted),  mayonnaise, heavy cream, a head of lettuce, chopped or shredded.

In a medium sized bowl, mix together the green onions, mayo, chili sauce, and cayenne pepper. Next, stir in the parsley and sprinkle on salt and pepper to taste. Add the cream and fold in gently. Arrange the lettuce on a serving dish or on individual plates. Place the shrimp on the plates and spoon on the dressing. Garnish with eggs, tomatoes and lemon wedges.

Shrimp Louie, or Alaskan shrimp Louie in this case, is said to have originated somewhere on the West Coast, perhaps in Seattle or San Francisco. It generally consists of crab or shrimp, lettuce, hard boiled egg and pink Louie dressing.

A modern twist on the Alaska shrimp Louie favors adding a little more spice. Some alternatives include adding Dijon mustard and fresh lemon juice to the dressing. Additionally, avocados and baby greens can easily replace the lettuce and hard boiled eggs. However you decide to make your shrimp Louie, don't forget to use Alaskan shrimp.

Give it a try for your next summer dinner party.

GETITERRDAY

GETITERRDAY BY CG 13 AND DA AWW YEA'S CG is a player for show, he gets mad bitches and he fucks mad hoes. CG-----Fuckin tite ass puss lips err day, big ol sloppy ones up in my fay. Bitches to my right, bitches to my left. titties in my bed tit fuckin all night. i get it i get it... i get ...it every day. big ol sloppy dick up in yo pussay. take my dick out ur puss, lemme squirt on yo face. close ur eyes real tite or itll sting like mace. lemme see dem big ol mudflaps. push it all the way in til you hear my balls slap. fuckin mad hoes til my dick falls off, why dont you grab my balls like the doc and make me cough. who ordered extra sausage on dis meat lovers pizza, ya better be hungry tomorrow cuz der be leftovas in the freeza. cmon on bitch no suck on my cock, my dick so long its tucked in my fuckin sock. get it get it get it err day. he gets mad bitches cg clearly isnt gay. get it get it in every possible way. hes done some weird shit, they memories wont go away X2 BLACK GIRL--oh shit, gon crack up some rc cola in this mothafucka RC--tank on my slank tank tank on my slank, bank on my slank bank bank on my slank. i said hey girl want me to tro you a bone? BLACK GIRL-I dont even no you mister, why dont you leave me alone? RC-cuz i needs my nut and i needs it now BLACK GIRL-well maybe i can help, but can ya tell me how? RC-Get on ur knees and grab a hold of dis dong BLACK GIRL-If i do it just right, will ya talk about it in ur song? RC-Maybe, but first do ur mothafuckin ...



http://www.youtube.com/watch?v=dRNs2amcbu8&hl=en

Achievement Guide: Kingdom for Keflings

This is a video showing how to achieve all the achievements in kingdom for keflings. This game is a xbox live arcade game, downloadable in the xbox 360 dashboard in the marketplace. This game has 12 achievements worth 200 gamerscore. In the video i use the abbreviation gs, that means gamerscore. The ETAU(the estimated time of Achievements unlocking) of this game is about 7-9hrs. I must say this was one of the easiest games i have 100%. If you have any questions post them in the video or contact me on xbox live my gamertag is Rook BenCarmine.



http://www.youtube.com/watch?v=sy-unvt7PWo&hl=en

Gamblerz Crew at K fest allotment 2

Gamblerz crew Preformance.At K-fest Sick Bruce Lee Soul Soy King So Rush Pop Noodle Zesty Furious



http://www.youtube.com/watch?v=tKn6qjrMIVQ&hl=en

Target 2/26/10

What we're doing in the bay these days...Going to Target, attending the Berkeley High School Mens Varsity Home Opener victory 12-11, talking to "Ling Ling", and driving around Berkeley for food.



http://www.youtube.com/watch?v=c27ElkFaw_Q&hl=en

How to Make Delicious Crab Pasta Salad

Crab is a great ingredient for salad. You can add it to green salad or pasta salad to really make it into something special. Crab goes especially well with pasta. The pasta takes on some of the flavor of the crab, bringing the flavors all together. The trick with crab pasta salad is to let it sit for awhile in the refrigerator so all the flavors can permeate the pasta, giving each bite a fabulous taste. You can make the salad earlier in the day, or if you need it for a lunch, you could even make it the night before. Chilling puts this recipe at its best when you are ready to serve, so keep it cold!

You can serve it in a nice serving bowl or turn it out on a big platter on a bed of greens. This is a good dish for a barbecue, picnic, or potluck. It is filling and has great flavor. Making a salad like this is a great idea when you need to make the crab stretch. By mixing it in a salad, the cost of the crab meat is diluted because you can serve more people easily than if you were giving them straight crab. Seafood of all kinds is expensive, but crabs are probably second only to lobsters when it comes to price. Even so, use the best crab you can afford. Second rate seafood will give you a second rate salad. If you can only afford half a pound of good crab, get that and make it stretch by adding more ingredients. Better to have less crab and get a good flavor from it than a lot of crab that tastes fishy.

Stretching your seafood dollar is important, especially if you are feeding a crowd. You will find this delicious recipe does a great job giving everyone a good sized portion. Try different ingredients in the recipe if you wish; for example, if you want the crunch of bell peppers but do not care for their flavor, try adding chopped celery instead. If you cannot get real crab, try flaking some imitation crab and adding it to the recipe. It is very versatile, so use what you have on hand.

Recipe for Creamy Crab Pasta Salad

What You Need

1 (12 ounce) package pasta shells, uncooked
1/2 cup light sour cream
1/2 cup light mayonnaise
1 Tablespoon lemon juice
1 Tablespoon honey mustard
1 Tablespoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound crab meat, cooked
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup green onions, chopped

How to Make It

Prepare the pasta shells as directed on the package. Drain and let it cool.

Blend the sour cream, mayonnaise, mustard, lemon juice and dill together in a bowl. Season with the salt and pepper.

In a big bowl, toss the pasta, sour cream mixture, crab meat, bell peppers, and onions. Cover and let the salad chill until you are ready to serve.

Serves 8.

The "Noodle King"

He had just confiscated the noodles....



http://www.youtube.com/watch?v=tXOEfqi2dM0&hl=en

Asian Affair: Vibrant Vietnam & Sizzling Singapore

I simply love aircrafts and long haul flights. We board award winning Singapore Airlines with about 30 hours to go. With 8 magazines, 6 movies, 4 meals and a sleeping pill, I arrive relaxed and ready to explore. American airports are still not people friendly. Singapore's ultra-modern airport invites you to linger with free internet terminals, a cinema, rooftop swimming pool, aromatherapy spas, oxygen bars, indoor nature garden with waterfalls and koi pond.

I'm escorting my smallest group yet with 28 singles. Over 60 had begged me to offer these destinations, but most bailed last minute claiming fear of bird flu. So it's like a vacation for me with this quality over quantity entourage of culture-vultures.

We begin with an orientation tour at the top of Mt. Farber with spectacular views. I can see the group is impressed with this sparkling metropolis located between Malaysia and Indonesia. Here is the leader of S.E. Asia, a bustling port that was modernized by the British Empire. It's called the "Lion City" and inhabited by 4 million souls. 76% are Chinese and the other minorities blend harmoniously. Singapore is a city, state, capital and country all in one and draws 8 million visitors per year, yet few Americans have yet to discover it.

We check into the opulent Regent Hotel of the Four Seasons. I'm given a suite and swear this wins the award for the most gracious staff on the planet. We've arrived at a perfect time now with the "Great Shopping Festival" on. There is nothing like some retail therapy to soothe our jet lag. Orchard Road, like a tree lined Fifth Avenue is a block away and center of all life. Shopping is the national obsession and bargain hunting can become a blood sport here.

There are 150 mega-malls with some that never close. I'm a label slave and purchase a used authentic Rolex with documents for a fraction of it's original cost. We have only 4 days here. So much to do 24/7, its like Hong Kong on steroids. The Arts Festival is on with a multitude of venues. After dark, it becomes party city at the trendy Clarke Quay area by the river.

We have an astute and friendly guide named Farida who shows us all the sights along with a great sense of humor. We visit the lush National Orchard Gardens with 60,000 orchids, China Town with its markets and temples as well as Little India with its intense aromas and vibrant colors. Then on to the ultra-contemporary financial district, Merlion Park with its landmark fountain and the historic colonial area that was established by Sir Stanford Raffles.

We stop to sip a Singapore Sling at the famous Long Bar of Raffles Hotel where rooms start at $700 per night. Other tours included Jurong Bird Park and the Night Safari at the zoo, considered the best in the world with its free roaming cages for 2500 animals. In free time, we ride rickshaws around town and take the cable car over to Sentosa Island.

Some of us opt to head back to the zoo for a Jungle Breakfast with the Orangutans. At night Terry & I dine on jumbo chili crabs and rice cakes. This vibrant island-state of Singapore is glistening clean with purple bougainvillea bushes lining the highways. All cars are equipped with alarms to sound if one exceeds the speed limit. No graffiti, no gangs and in this tightly "controlled democracy", it's the death penalty for drug traffickers. We all make jokes about getting caned for chewing gum or jay-walking.

Its been a leisurely visit here. I usually feel like Jack Bauer on the TV series 24 on my trips with non-stop itineraries. I feel rested as I board our 3 hour flight to Vietnam.

We arrive to another world with rice paddies, sampans, lotus blossoms, coconut milk and noodle soups. It's like time machine travel back to the 15th century in this graceful land that is steeped in history. It is far poorer than I anticipated. There is however, an alluring charm which is found in the gentility of these people with the sincerest of smiles. I am a fan of the Third World. Whereas Singapore was dynamic, Hanoi is culturally stimulating. The city is studded with lakes and shaded by tamarind trees. It is a dichotomy that bustles with Chi-energy and yet is tranquil at the same time.

We check into the deluxe Sheraton Resort, an oasis of calm amidst the chaos. Our fabulous guide named Hong will be with us for 6 glorious days. His first lesson was in teaching us how to cross the streets. The traffic of 7 lanes is horrendous with 2.4 million motor scooters. "It's called the Chicken Game." Hong says. "Don't run, don't stop, just walk slowly so drivers can predict your direction." That afternoon I stand in fear stranded 20 minutes curbside as this lesson goes against all instincts. There are entire families on a single scooter, called the "Vietnamese sandwich." Everything is transported on these mopeds, 8 piglets, a dozen chickens upside down, a TV, a tree and more. Pollution is bad. The inner city looks tired and worn. Suddenly there's a monsoon downpour. People drape ponchos and it becomes raincoat city. It dissipates as quickly as it began and life goes on.

The sun shined on our daily tours which included the Temple of Literature, One Pillar Pagoda, the French Quarter and the memorial to Ho Chi Mihn. We line up with hundreds of people to enter the tomb where his preserved body is visibly encased just like Lennon in Moscow. Communist armed soldiers command us to silent reverence, no cameras, umbrellas, sunglasses and arms at our sides. Later we visit Hoa Lo Prison, or Fiery Furnace. Built by the French in 1896, thousands of political prisoners were tortured here until 1954. We view the dungeons with leg irons, torture equipment and "head cutting machies." In the 1960's the Vietcong used this as a prisoner of war detention center for American pilots shot down during the Vietnam War. It was our captive pilots that sardonically named this place "The Hanoi Hilton." We also do a walking tour through the Old Quarter where each narrow lane was named for its ancient craft: Silk St., Coffin St., Grilled Fish St., etc. Hong leads us to a food market with turtles, sea slugs, pig heads and other unmentionable creatures for sale. Thit Chow is dog stew which is considered peasant food here. Country rat is ceremoniously served at all birthday parties.

Most of our meals are included with elaborate breakfast buffets and 10 coarse lunches. Every restaurant is affordable. One evening my dinner menu presented salad of jellyfish, deep fried eel, ginger crickets and sticky rice with tender roasted pigeon. It seems the Vietnamese will eat anything that moves because "it tastes like chicken."

We attend the Water Puppet Show, a ancient art form unique only to Hanoi. This blend of music and dance on water was the source of entertainment of villagers long ago. We then scatter to explore the city, Asia's oldest capital. Some go for massages and pedicures at prices that can't be resisted. Some shop for souvenirs while others have clothes tailor made for them. I have an embroidered silk dress cut to my body in 4 hours for $45. We also visited the handicraft villages for bargains in art, ceramics and lacquerware. The currency is a great challenge for us as $10,500 dong equals 65 cents. We felt like millionaires yet it was disheartening to learn that the annual per capita income is just $320! We tip generously throughout.

Vietnam's pulse is found in its cities whereas its decorous grace is found in its villages. We head out through the countryside for a full day cruise at Halong Bay. The air is fresh as we pass rice paddies, duck and prawn farms. It is rice harvest time and hundreds of rice farmers are bent over their ponds. Timid children wave as we drive by. We arrive at this natural UNESCO World Heritage Site and board our private wooden junk boat. Quietly we sail into a dreamscape that looks surreal. 3,000 islands of sheer limestone cliffs emerge from the emerald sea. There is a timeless, haunting quality to this scenery. Nat. Geo. calls it "magic in stone and water." We enjoy a seafood lunch with fresh caught crab and prawns. It's a perfect day in the sun for escapism and serenity.

The highlight of the trip for me was our group cyclo-tour through Old Hanoi on the last day. We turn a corner downtown to see 28 bicycle-rickshaws lined up to peddle us individually for an hour through the narrow scooter filled lanes of oncoming traffic. There are some near-misses at the red lights which are always ignored. We all laugh as locals stare. Terry at 6'4" is considered huge even in America. Here he looked like King Tut seated on a throne as his 90lb. driver peddles him effortlessly in line with our group. We later go our separate ways for independent exploration. After several hours, I found myself lost in an area of town with no taxis. I had to get back to join others for dinner. No choice but to hire a ride on a scooter. Dressed in a skirt with my arms full of bags, I mount the tiny seat and we're off. On the highway, I wrap my arms and legs around my driver like an octopus. He laughs the entire way to the Sheraton.

We fly back to Singapore for a good nights rest at the Le Meridian before our long flight home to Los Angeles via Tokyo. I reflect on another journey well done with new insights gained on history and cultures. It was like visiting two different planets within one vacation. The contrast of this trip is evident in our photos from the contemporary garden paradise of Singapore to the new renaissance of traditional Vietnam. This is certainly an Asian affair never to be forgotten.