Police began “stockpiling” rubber bullets – responsible for fatalities in Northern Ireland – after the London riots, a BBC investigation suggests.
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Met ‘stockpiling’ rubber bullets
Stocks fell modestly in Europe on Monday, after confirmation that Spain had slumped back into recession in the first three months of 2012.
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European Stocks Drift Lower on Spanish Recession
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. The meaty madness of springtime grilling comes to a crescendo on Friday, April 27, with National Prime Rib Day – and really, is there any cut of meat more decadent and rich than a well-marbled prime beef rib? Though the prospect of preparing the indulgent cut can be daunting, advice from experts like Steve Byrne of Tavistock Restaurant Group will have you firing up a perfectly cooked steak every time. Five Tips for Prime Rib Supremacy: Steve Byrne 1. Prime rib grill master “First thing to keep in mind is that prime rib, either the full piece or cut into steaks, needs to be at room temperature before it is given any heat. To get the grilling underway, heat your charcoal or gas grill to a minimum of 550 degrees Fahrenheit. Next, brush your rib steaks with olive oil on both sides and season heavily with a mixture of 30% white peppercorns, 30% black peppercorns, 30% green peppercorns and 10% sea salt (rub the seasoning into the meat). Place the steaks on the grill and sear for two minutes on each side, then place onto a rack six inches above the heat. Allow to sit for two minutes, then remove from the grill. Serve medium-rare.” 2. Pan-blackened perfection “Though many folks stick with the familiarity of the grill, pan-blackened prime rib is similarly delicious and surprisingly simple. To begin, heat a cast iron skillet over a gas flame until it is almost red hot. Brush the rib steaks with olive oil. Rub two tablespoons of blackening spice and one teaspoon of ground habanero onto each side of the steak. Leave for 10 minutes. Place the steak into the hot skillet for 1 1/2 minutes on each side, then place onto a plate and cover with a bowl. Leave for four minutes. Slice into 3/4-inch slices and serve with caramelized onions and crusty French bread (great for sopping up the juices!).” 3. Bring on the bone “For the ultimate prime rib experience, leave the steak on the bone – the flavor-enhancing bones give you more of the full, mellow taste that makes prime rib such a favorite. Take a four-bone piece of prime rib, brush with olive oil and rub with the same mixture of white peppercorns, black peppercorns, green peppercorns and sea salt used above (rub the seasoning into the meat and allow to sit at room temperature for one hour). Heat a cast iron skillet over a gas flame until it is almost red hot. Sear the meat on all sides in the hot skillet until dark brown and caramelized. Heat your charcoal or gas grill to 250 degrees and place the seared rib onto the shelf of the grill so that it is not in direct contact with the grill. Close the lid and cook for six hours. Place a roasting pan with one cup of water under the meat to catch the drippings. Turn the meat over every two hours. Remove from the grill and place on a platter, bones down, for 30 minutes to rest.” 4. Super sauces and sides “Hearty, flavorful sauces and sides work best to accentuate the meat. Keep it rustic with sauces like homemade red wine gravy or au jus , and sides such as oven-roasted celeriac and Yukon gold potatoes (crispiness is key here) or braised savoy cabbage.” 5. And, don’t forget the wine “The brilliant garnet color of Gauthier 2009 Pinot Noir offers a visual testament to the depths of its flavors. Full of roses and allspice, smoked cherry and baked cranberry, the robust wine stands up perfectly to prime rib. A relatively recent addition to the wine world, Pinotage is grown in the Stellenbosch region of South Africa and offers another excellent pairing with prime rib. Expect flavors of mulberry, blackberry, and tobacco, often with rich spiciness and gamy nuances.” Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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5@5 – A prime rib primer
Madeleine Albright lives in one of those stately Georgetown residences, all brick outside and globally gathered tchotchkes inside. The home sits on one of those streets where the neighbors long ago got over the novelty of having a celebrity next door because, after all, so many celebrities occupy those blocks anyway, celebrities of the Washington sort, the kind whose stock is measured in discreetly mannered protectors wearing sunglasses and earpieces. More from The Washington Post: – Biography reveals Marco Rubio’s softer line on immigration – 12 things you didn’t know about Jackie Kennedy Onassis – Book reviews from The Post Read full article > >
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In new book, Madeleine Albright describes Holocaust’s great cost to her family
As stocks see biggest day of 2012.
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Bernanke: Fed Ready to Act
The Justice Department has been conducting a criminal probe of Wal-Mart for allegations of systematic bribery in Mexico, according to three people familiar with the matter. The investigation was launched in December after Wal-Mart met voluntarily with Justice Department officials, revealing it was looking into whether its Wal-Mart de Mexico unit had bribed foreign officials to gain business. Wal-Mart said this weekend that it has also met with the Securities and Exchange Commission. The allegations were brought to light by the New York Times on Saturday. Read full article > >
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Wal-Mart faces federal criminal probe tied to allegations of bribery in Mexico
Two British twins, who were 16 when they allegedly defrauded investors out of $1.2m via a bogus stock-picking robot, face charges in the US.
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Teen twins in ‘$1.2m stock fraud’
First Solar, one of the world’s leading solar-panel makers , announced Tuesday that it will close its German manufacturing operations late this year, indefinitely idle four of its 24 production lines in Kulim, Malaysia , on May 1 and lay off 2,000 employees — about 30 percent of its global workforce. Read full article > >
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First Solar to close German plants, lay off 2,000 workers
The Carlyle Group is worth between $7 billion and $7.6 billion and will price its shares between $23 and $25 on the Nasdaq stock market when it goes public in the next few weeks, according to people familiar with the firm’s plans. Read full article > >
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Carlyle Group to price shares between $23 and $25 in IPO
The North Korean rocket launch that threw its neighbors in the Asian region into high alert was greeted with relief on Friday as previously jittery stock markets gained ground and bans on activities in its projected flight path were relaxed.
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Asian neighbors react to North Korean rocket launch
Rolls out new non-voting capital stock.
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Google Reports Staggering Profits
Google shares were up 2.4 percent in after hours trading following the company’s Thursday report that its revenue climbed 24 percent to $10 billion, beating analyst estimates. Net income for the quarter was $2.89 billion, up $1.8 billion from the same period last year. Read full article > >
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Google reports revenue increase, plans for stock split
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Has a non-cookbook ever sent you scrambling kitchen-ward? For legendary and James Beard award-winning chef Norman Van Aken , literature often beelines straight from his brain to his stomach. He says of the delicious bond: “The strands of fate and history pull us in circles we may never fully comprehend, but they are there. And why I’m a chef is moved, most surely by all of the ‘levers’ moved by the pencils, pens and typewriters of these artists and many more.” Five Non-Cookbooks that Influenced My Cooking: Norman Van Aken 1. “ Why We Eat What We Eat ,” Raymond Sokolov “On September 26, 1991, I bought this little book and it changed the way I was looking at my food in major ways. It made me appreciate how greatly the ramifications of history change our way of eating and how my location in America (for me, South Florida in particular) was shaped by what writer Ray Sokolov was referring to as 'The Columbian Exchange.' The phrase was not his, but his way of making it so darn fascinating sure was. I might have snapped up the book on the strength of M.F.K. Fisher’s prominent endorsement on the back cover alone. She is one of my favorites of all time. The book remains extremely relevant. Here’s an example. The Spanish had also opened up a regular trade with China from their base in the Philippines. Food and food ideas flowed freely between Seville and Asia on the same ships that carried goods from China and the Americas to Europe, and on the return trip brought European necessities for the colonists. The so-called Manila galleons took five months to make the passage across the Pacific to Acapulco. Their cargoes were transported overland to Veracruz on Mexico’s Gulf coast, reloaded on shipboard, and sent on to the mother country. 2. “Oliver Twist,” Charles Dickens “Charles Dickens's classic story of duality and life’s twists (the title character is named as such) struck a major chord with me growing up. I can still remember the first time I held the book and turned the first page. It was as if I turned a door on its hinges. I felt outside the world at times (though what child doesn’t?), but when you are going through it, a book like this comes along and just saves you. You realize that you can identify with others who, though from distant places, are very much like you in the dizzying, twisting, road of life. When young Oliver loses a contest and must represent the other hungry inmates of the workhouse they live in and asks on behalf of all: 'Please, sir, I want some more.' He is another human suddenly, and defenselessly, caught up in the cross-hairs of social injustice in the hope for a better world for many, including his very young self. Reading that book again at age 20, I had no idea that becoming a cook would let me have access not only to food but a place where I could find a community and kindred spirits. And while that may not be everything it certainly is a lot.” 3. “ Culture and Cuisine ,” Jean-François Revel “I purchased this book at a shop on Fleming Street in Key West in mid-February of 1988. I was part owner of my first restaurant. It was called MIRA. I was also in the middle of a huge amount of culinary self-analysis as to what I was going to do with cuisine. I’d cooked my way around French, Italian, various regional American cuisines like many of my generation. After reading this book, I sat down and over the course of about two weeks wrote a paper I titled 'Fusion.' I wrote the paper only for my own personal understanding; I had no intention of publishing it. Iin the Fall of '88, I was asked to join other chefs on stage in Santa Fe for a symposium on American Cuisine to describe why we cooked the way each of us did. The other chefs that day on stage with me were Tom Douglas, Lydia Shire, Emeril Lagasse and Charlie Trotter. My definition of fusion refers to fusion between haute cuisine – or aristocratic-styled 'restaurant' cuisine – with the more down-to-earth, rustic home cooking. Later, by others, it also came to mean the 'fusion' between various cultures and countries. Fusion cuisine can and does take place in almost every continent. Jean-François Revel states: 'There is gastronomy when there is a permanent quarrel of the Ancients and the Moderns and when there is a public both competent enough and rich enough to arbitrate this quarrel.' I think that fusion is the mother of all of the different types of hyphenated cuisines. Like me, other chefs across the globe are finding that there is a combined power in what I named 'fusion cooking.' In my cooking, I create an interplay, a fusion, between regionalism and technical know-how. My cooking is the result of coupling our native regional foodstuffs like conch, black beans, plantains, mangoes, coconuts, grouper, key limes, snapper, shrimp and the folk cooking methods intrinsic their preparation, with my self-taught classical techniques. 'New World Cuisine' is the term I came up with to describe the fusion occurring in Florida and the immediately surrounding areas.” 4. “ In the Night Kitchen ”, Maurice Sendak “Maurice Sendak wrote and illustrated this controversial book about a young boy’s nighttime ‘voyages’ in 1970. Our son, Justin, was born in 1980 and by 1986, I’d probably read it to him 100 times. I’ve no doubt that we both were captivated by the wondrously surreal dreamscape that Sendak conjured up. As the young boy, Mickey fell out of his clothes and into cake batter where he was met with a city made out of a baker’s stock and trade tools. Mickey proclaims, 'I’m not the milk and the milk’s not me!' That made us both wonder what existential intent that meant – and I still don’t know. The story confounds, captivates and liberates – which essentially all art (and the art of cuisine) seeks to do. This year Justin and I wrote our first cookbook together. The bond was forged in mythical storytelling as well as in blood.” 5. “On the Road,” Jack Kerouac 'On the Road' starts with this classic first sentence, 'I first met Neal not long after my father died.' And that is when I first 'met' the work of Kerouac, just after my father died. So many characterize Kerouac as a ‘free spirit,’ when in fact, he was almost never free from the hurt of his brother Gerard’s early death when Jack was 4 or 5 years of age. Jack is a seeker and my friends and I were as well. We too hitchhiked around America with rucksacks slung to our hungry frames. Kerouac’s book 'Desolation Angels' might be my favorite of his, but it was 'On the Road' that got me started. I didn’t know until much later that he wrote the famous 120-foot scroll version in an apartment on West 20th Street in New York. I wonder how close it was to my own family’s home in two preceding generations. My maternal grandfather lived at 252 W. 20th when he was a boy. My great-grandfather lived at 312, and my grandmother and grandfather lived at 400 when my mother was born.” Do you feast on non-cookbooks as well? Share your favorite titles in the comments. Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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5@5 – Non-cookbooks for food enthusiasts
Just as its shares started selling to the public for the first time, BATS Global Markets, one of the nation’s newest and largest electronic exchanges, halted trading on its own stock after a series of technical errors in its system.
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DealBook: A Fast-Paced Stock Exchange Trips Over Itself
In new book, Madeleine Albright describes Holocaust’s great cost to her family
Wednesday, April 25th, 2012Wal-Mart faces federal criminal probe tied to allegations of bribery in Mexico
Monday, April 23rd, 2012
