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Thomasraw

13 Jan 2025 - 11:53 am

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Rickynok

13 Jan 2025 - 02:07 am

Where did Yemeni coffee shops come from?
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In the Middle East, coffee isn’t a grab-and-go drink used to wake up with, but a social exchange. While coffee beans originated in Ethiopia, the earliest evidence of cultivation appeared in Yemen through trading across the Red Sea.
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The practice followed into the early 20th century and across the world, when the first wave of Middle Eastern immigrants came to Detroit to work in the auto industry or shipping yards, Howell said. Most immigrants were men who migrated alone, so one of the first institutions they created were coffee houses where they would gather to socialize, share news about their home country, and even write letters back home. Many of the initial mosques in the area were originally established in the backs of the coffee houses.
Yemeni men working in shipping on the Great Lakes “would work for months at a time and then have a few weeks off and then work again,” leaving them unable to visit their families back in Yemen, Howell said. “The coffee houses in the Detroit area were a really important institution.”

“Our mission is to bring everyone in one place and share history,” Ibrahim Alhasbani, founder of the first contemporary Yemeni coffee chain Qahwah House, told CNN. “That’s why we serve the coffee in a pot. People come inside the store and they share one pot and they can talk and they share different stories.”

A new chapter for Yemeni coffee
Contemporary chains are designed by a new demographic — the descendants of these immigrants who are bringing Yemeni coffee culture to the American mainstream.

The very first Qahwah Houses in Dearborn were airy and upscale, a familiar setting to patrons of established coffee chains. But they also brought with them Yemeni culture, with coffee beans imported from local farmers, artifacts from the region and the founder’s family tree on the wall.

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12 Jan 2025 - 09:24 pm

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12 Jan 2025 - 03:49 pm

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Udens spice – ka ta darbojas?
Udens spice pec butibas ir loti vienkarsa, ta parasti ir polietilena vai metala caurule kura saurbti daudzi mazi caurumi kuriem pa virsu ir ciesi piestiprinats smalks metala vai neilona siets
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Filtracijas siets nodrosina lai caurule ieplust tikai udens, bet pasas smiltis paliek sieta arpuse.
Udens spice tiek ierikota smilsaina grunti un ierikosanas dzilumu izvelas ta, lai filtracijas siets atrastos pietiekosi dzili zem udens limena, bet pasas smiltis ap filtracijas sietu butu irdenas un udens caurlaidosas.
Ari dzilums kada sakas gruntsudens ir loti svarigs normalai udens sukna darbibai. Jo dzilak sakas udens limenis, jo udens suknim bus grutak udeni “vilkt” augsa un tadejadi var kristies udens raziba.


Vai spici var ierikot jebkura vieta?
Ka jau ieprieks teksta minets – ir loti svarigi, lai vieta, kur velaties ierikot spici, butu “atbilstosas” smiltis udens spices ierikosanai. Ja smilts ir graudaina (irdena) un gruntsudens limenis nesakas dzilak par 6m no zemes virsmas, tad spici ierikot nevajadzetu but nekadam problemam. Ja smiltis nav parak liels mala piejaukums, ... Lasit vairak

Vai var ticet aderem?
Aderu meklesana tiesi ziemelu tautas valstis ir loti izplatits veids ka “atrast udeni” un paaudzu paaudzes so amatu pielieto vietejie aku raksanas meistari un reizem pat spices ierikosanas meistari apgalvojot ka spej “paredzet” udens atrasanas vietu un dzilumu jeb ta saucamas “pazemes upes”. Ari Latvija netrukst cilveku, kas tic sadam ... Lasit vairak

Spices ierikosana vai dzilurbums – kadas ir atskiribas?
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Polietilena spices un metala spices – ar ko tas atskiras?
Polietilena spices ir samera moderns risinajums un tas pirmo reizi Latvija paradijas aptuveni pirms 25 gadiem. To kimiska izturiba ir pielidzinama nerusejosam teraudam – tas neruse, neoksidejas un visa garuma nav nevienas savienojuma vietas, kas padara gaisa piesuksanu caur “izpuvusiem” un valigiem savienojumiem neiespejamu, ka ari krietni atvieglo montazu. Virsu ... Lasit vairak

Spices ierikosana ir jasaskano buvvalde?
Spices ierikosana lidz 20 metru dzilumam nav jasaskano buvvalde un par to nav jamaksa “zemes dzilu resursu izmantosanas nodoklis”. Ari spices atrasanas vieta ir pec jusu izveles - to var ierikot pie kaiminu zoga cik vien tuvu velaties, tas var ierikot ieksa telpa, pagraba vai tuvu pamatiem. Udens spices nekadi ... Lasit vairak

Spices udens kvalitate.
Spices udens kvalitate ir biezi apspriests temats. Var skist, ka udens no dzilurbuma vienmer bus tiraks un labaks neka no spices un lai iegutu labako udeni ir jaurbj pec iespejas dzilak, bet ne vienmer ta ir. Reizem Riga un Rigas rajona tiesi no samera seklam spicem (lidz 10m dzilumam, kas ... Lasit vairak

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12 Jan 2025 - 09:50 am

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12 Jan 2025 - 02:45 am

Lebanon says efforts intensify to reach ceasefire in the country
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Efforts to achieve a ceasefire in Lebanon have intensified over the past few hours, according to Lebanese Prime Minister Najib Mikati’s office, adding that contact between the United States and France is ongoing to revive a ceasefire proposal between Hezbollah and Israel.

US President Biden and his French counterpart Emmanuel Macron proposed a 21-day ceasefire during the UN General Assembly last month. Israel assassinated Hezbollah’s leader Hassan Nasrallah three days after the proposal and launched intensive attacks on the group, derailing the talks.

Netanyahu publicly rejected a ceasefire ahead of the assassination. Prospects for a truce diminished further after Iran, who backs Hezbollah, fired a barrage of missiles on Israel last week.
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“There are contacts taking place between the United States and France…with the aim of reviving the declaration of a ceasefire for a specific period in order to resume the search for political solutions,” Mikati’s office said on X, citing the prime minister.

Mikati said his government is ready to implement the 2006 Security Council Resolution 1701, which called for a permanent ceasefire and end to hostilities between Hezbollah and Israel. The resolution also stipulates that Hezbollah forces must withdraw north of the Litani River in Lebanon, and that only the Lebanese military should hold positions in the border area.

Hezbollah’s top official Naim Qassem said Tuesday that his group backs ceasefire efforts spearheaded by Shia allies inside Lebanon. This was the first time the group publicly endorsed a truce and didn’t condition it on stopping the war in Gaza.


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11 Jan 2025 - 09:49 pm

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.