Yakisoba-Bee Gees

Bom para que gosta de musica e culinaria



http://www.youtube.com/watch?v=7n1qz_SuFm0&hl=en

Okonomiyaki Osaka style

Okonomiyaki in the south of Osaka and Yakisoba.



http://www.youtube.com/watch?v=ZZ7bu8uwj14&hl=en

Living in Seoul, South Korea - Food, Kangnam Living and Ingenious Ideas

After only one month in South Korea as a Westerner, things already seemed a mismatch of the ingenuous and the illogical. One minute you will be blown away and pleasantly surprised by something and then, an hour later you will see or experience something which to a Western mind, is peculiar or plain odd. It is probably true to say that as a Westerner, there is no reason to suggest that the Western style of doing things or thinking is the correct way. The observations below are simply my observations according to what I have become used to in the Western world and from my travels.

You walk into an apartment and the first thing you have to do is take your shoes off and after two years in Seoul, I still have this habit wherever I live these days. Tramping around outside with your boots or shoes on and then spreading the dirt inside one's house surely is not a hygienic way to live, like us Westerns do. The Korean idea of no shoes indoors definitely seems to make a lot of sense to me. Once you get into an apartment, you are quite likely to then also be pleasantly surprised by the delightful way in which the heating works. Under floor heating in Korean apartments seems like a very sensible thing and I missed it a lot when I left Korea. Thirty minutes after putting the heating on, you can usually turn it off and the room will stay warm for hours. Just like the under-soil heating which some English Premier League football clubs use for their football pitches, the heating involves hot water pipes under the floor/soil, which have hot water pumped through them and the heat created rises. In England, central heating with vertical units against one wall now seems so impractical. Heat rises. Surely the Korean style floor heating is a better idea.

The best ideas in Korea are sometimes the simplest. A trip to McDonald's and you will notice the difference from a Western McDonald's. If you want take-away food, the staff (server) will tape the top cover of the drink to secure it. It is very simple but effective. In the convenience stores in Korea (often a 'Seven Eleven' store as in the United States), unlike in the USA and many other countries, there is a hot water tap and a counter-top in the middle of the store for people who wish to eat the noodles there and then. You can buy a plastic container of noodles and you can eat it there - Plastic fork and spoon also provided - What a great idea. You can even get hot coffee in a can; the coffee kept hot in a small oven type display. The coffee does not taste very much like coffee but it is a good idea. Why these simple ideas are not available in Europe is baffling.
I noticed that Koreans also hold their burgers with their wrappers, seemingly as a matter of cleanliness and this always seemed like a good idea. Some fast food restaurants such as in the Subway station in Kangnam, have automatic wet towelette dispensers so that you can wipe your hands before eating: This also seemed to be standard in most Kalbi/Samkyaetang and other restaurants.

Let us not be under any pretensions. Foreigners in Korea can also be a crazy and weird bunch of people as well. I am sure Koreans struggle to understand some of the things that foreigners do in Korea. I can also only begin to imagine what Koreans think when they travel to countries such as the U.S. or the UK and see the strange things that Westerners do. Seeing Western men for example, walking around topless with their beer bellies hanging out, the sun turning their skin bright red in the summer-time. Why would Western men and women place their skin directly in front of the sun for long periods of time and why do the men sometimes walk around with no t-shirt on? Something you would never see in Seoul. Alternatively, why do Westerners walk into their own homes with their shoes on? Surely carrying the dirt and waste from the bottom of your shoes and distributing the dirt throughout the house is not wise.

I was also impressed quite early on, with the ingenuity of Korean people. One young student told me the story of her quest to learn English. She was lucky enough to be able to travel to California, USA and backpack around for a few months. Travelling alone, aged 23 and not really knowing anyone, she started attending the local church on Sundays despite having no real interest in religion. Knowing that people in church are usually quite friendly and open to conversation, she used this opportunity to get free English conversation. Morally it may or may not be right, but it is a creative idea. Another one of my Korean students told me of how whilst travelling the U.S., she naturally said that she was Korean when the subject of nationality came up. But, if she accidentally upset someone or got into an embarrassing situation due to her lack of understanding of Western culture, she would say she was Japanese.

I found Koreans to be very open from the very start. Some Koreans told me you should not talk about certain things i.e. politics, but it was my own personal experience from the start that students often enjoyed and wanted as much as possible, to know the views from a Western perspective. The same students were also often more than willing to share their own thoughts, thoughts that were always interesting and often different to my own. Once people get to know you they are keen to know your opinion on almost anything, including taboo topics such as sex, politics and religion.

Taro Japanese Chef - Japanese Chefs Creating A Chinese Stir

To witness and experience Taro Japanese Chefs solemnly carrying out the rites of preparing appetizing Chinese cuisine is an out of the world experience. It is a fantastic blend, which leaves you asking for more. Chow Mein and Chop Suey are the most popular dishes that spring to mind, when one talks of Chinese cooking. This combination, which graces the menu of most restaurants the world over, makes for an incredible experience in the USA.

When it comes to Taro Japanese chefs cooking Chinese dishes, most people smack their lips in anticipation of the wonderful blends that nearly everyone has savored at some point in time.

Taro Japanese chefs preparing Chinese dishes are renowned universally for their exceptional cuisine. The fact that great cooking chiefly depends on the right combination of ingredients is duly highlighted by them. They tend to give more prominence to the perfect way food is served, such as the hue, essence, and aroma.

Down the years, taro Japanese chefs cooking Chinese food have delved deep into the history of roots, fungus, plants, herbs, and seeds for discovering and studying the whole range of Chinese dishes. They have become aware of not only the therapeutic and nutritional properties of the foods, but have also become familiar with their inherent taste.

With people chanting the fit and healthy mantra, these have introduced dishes with low calorie count. Poly-unsaturated cooking oils are used for preparing these dishes and cream, cheese, milk, and butter, though not forming a part of regular cooking, is also used.

These dishes are whipped up easily and quickly by the Taro Japanese chefs. The story began with the Japanese chefs stepping in when the overwhelming demand for Chinese food spread rapidly across the USA and globally. Cutting across language and nationality barriers, Chinese cuisine was relished by one and all. A few of the more popular Chinese recipes prepared by them are Manchurian, steamed noodles, fried rice stuffs, and similar fast food.

These taro Japanese chefs preparing Chinese food are blessed with matchless food presentation skills and first-rate cutting abilities. Cooking is never done in hasty or disorganized way. In the traditional Japanese kitchen, the chef's skill is tested based on the preparation of the course called wan mono, boiled or steamed rice drenched in soup. Here one's creative talent is not judged but the artistic ability in retaining the classical culinary culture with varied global cuisines.

Gourmet Food Truck Fad Takes Over Southern California Restaurant Scene

In Southern California, the old-fashioned sandwich trucks are being upgraded to mobile restaurants with menus as varied as the culture. In the face of chain restaurants and high operating costs, many small locally owned food businesses have disappeared and the catering truck industry is stepping into the gap.

The speed of the growth of this new development in the restaurant industry has, at times, created conflicts within some communities. The Southern California Mobile Food Vendors Association was formed to attempt to create a set of "best practices" for operating within the changing industry. While the rules and regulations are still developing, the popularity of the movement with the general public is unquestioned.

One of the many ways the industry is changing is in the use of Web sites and Twitter to let customers know the schedules and locations of their favorite gourmet traveling restaurant. The various truck owners post schedules and menus so their "followers" can easily make plans to meet for their favorite meal. The possibilities are seemingly endless. From a simple grilled cheese to Japanese noodles, there's something for almost every taste.

The Grilled Cheese Truck - Whether you are looking for that simple grilled cheese or something more exotic, this menu has an answer to the search. The cheese offerings start with the routine American and extend to a creamy Brie (on Cranberry Walnut bread) or Gruyere with lots of savory additions and interesting sides.

Barbie's Q - If your preference is St. Louis style ribs or pulled pork sandwiches, Barbie's can supply it along with the traditional sides. They even have a Veggie Burger for those who love barbecue but don't eat meat. Like many other gourmet food trucks, they also cater.

Skewers on Wheels - A non-traditional meal choice for many Americans, food on skewers lends itself to a wide variety of textures and flavors. From Shiitake mushrooms or tofu to Hawaiian spam pineapple the skewers can be paired with a salad and create a full meal for any taste preference.

TastyMeat - Meat lovers can choose from beef, lamb, or chicken in a savory sauce; add lettuce, tomato, and onions, then wrap it in a fresh flatbread for a delicious quick meal.

Kogi - Combine Korean barbecue with Mexican style and you get Spicy Pork Tacos or Short Rib Burritos and they haven't forgotten the vegetarians either, Tofu comes in either a taco or a burrito.

Asian Soul Kitchen - For a more traditional Asian meal, try Japanese soul food. Sample Yakisoba, a combination of noodles, veggies, and a flavorful sauce or for a more filling meal order Nijukaga a hearty stew of beef, potatoes, and noodles in a Bonita broth.

Even the old-fashioned ice cream trucks are leaping onto the gourmet, twittering bandwagon.

Coolhaus - Make an ice cream sandwich to order with your favorite cookie and ice cream. Choose from six cookie flavors and fill them with your choice of more than twenty ice creams. From the traditional vanilla bean to white chocolate macadamia, they make an ice cream sandwich new.

Get Shaved - Shaved ice may sound like another version of a "snow-cone", but the resemblance ends with the basic ingredient. These low-calorie (60-70 calories per 8 ounce serving) come in a myriad of flavors from Banana to Watermelon.

There are trucks that serve at most any hour of the day, from breakfast to dinner time. Whether you are looking for a Southwest Omelet or a slice of Pizza, there's a truck out there looking for your business. Twitter is the easiest way to keep track, but many are also on Facebook or have their own Web sites.

Winter Festivals In Japan: Things To Do When The Snow Piles Up

When you think of snowy winter festivals, Japan probably isn't the first thing that comes to mind. You probably imagine Scandinavia or Canada. But, if you're interested in snow and ice sculptures, you probably know that Japan boasts some of the world's most interesting and unique winter festivals. In the winter in Japan, up in the snowy north, there are winter festivals every year that draw great crowds and offer lots of attractions for everybody.

The big one is the Sapporo Snow Festival, also called "Yuki Matsuri." It is held every year in February on Japan's snow covered northern island, Hokkaido. The Sapporo Snow Festival was the first of its kind held in Japan, and it is still the biggest.

Every year, 2 million snow lovers flock to Sapporo, the biggest city in Hokkaido, to enjoy the Snow Festival in the first 2 weeks of February. At the Festival, there are hundreds of snow sculptures made by artists from all over the world. Some are a couple of building stories high and weigh tons. There are ice sculptures too, and ice bars where you can go inside and have a frosty beer.

The Sapporo Snow Festival was starting in the 1950's by a group of high school kids. Bored and shut-in by the harsh winter, they began to have competetion making snow sculptures. Every year, more kids joined in, and now the festival draws snow artists from 15 different countries.

There are also musical performances, light shows, snow slides and massive snowball fights.

The second biggest city in Hokkaido, Asahikawa, has its own Asahikawa Winter Festival in early February. It's not as big as the Sapporo Snow Festival, but it's good for snow lovers who want a quieter and less crowded winter festival. They have huge ice sculptures and night time illumination. At the Asahikawa Snow Festival, restaurants serve Asahikawa ramen, a type of ramen that is famous all over Japan. The noodles and warm soup are a special winter treat, and visitors from all over Japan go there to taste it.

The northern part of Japan's main island, Honshu, gets dumped on in the winter too. Every major area has its own snow festival. One of the most popular is the Iwate Snow Festival. It's held in the small town of Shizukuishi in early or mid-February. Iwate Snow Festival has giant snow statues, restaurants and bars in igloos, snow slides, and a giant snow maze that's slightly different every year. Iwate is also famous for its yearly fireworks displays, where festival-goers can watch the colors reflect off the snow.

Iwate is a great winter festival for those who want to see a more traditional celebration. The modern snow festival is mixed with traditional yearly festivals that are hundreds of years old. In Iwate, you can see traditional Japanese musicians and dancers perform on floats.

There are snow festivals held all over northern Japan. Even in the smallest villages in Hokkaido, residents have some kind of celebration when the snow piles up. Northern Honshu also has snow festivals in all the major cities. The northern prefectures, like Aomori, are good places to go if you don't want to leave the main island.

If you want a truly unique winter festival experience, northern Japan is a great place to go. Just make sure you're bundled up!

Google Money System Free Trial - Google Cash Money System Review

This is a brand new cash-generating program created by Chris Carpenter. Google Money System Free Trial is a blessing in disguise for people in the time of global crisis. The program is very user-friendly and can be easily learned by following its guidebook. In the time of crisis, where most people in US are eating noodles to save money, you need a system, which can fetch you money fast. This is an 87-page e-book and requires no rocket science for its application. A basic knowledge about computers and some patience can make you rich.

In this program, one can profitably use Google's network for generating cash. The launch of this product has created lots of interests as well as some confusion among the people. There are many questions generating in the people's mind about the credibility of the product. Is Google cash free trial a scam? Are they really going to earn us money? So let's learn more about this product in order to resolve our doubts.

Google Cash Money System Review

According to Chris Carpenter, Google Cash guides you to a right direction to locate the most moneymaking affiliate programs with least competition. It also helps you to create compelling and effective advertisements using the cheapest distribution channel called Ad sense.

You don't have to be a highly qualified professional to work in this process. This is basically a data entry job, which needs little patience. If you are hardworking and can spend most of the hours in front of your computer screen then you are the best bet for this job.

Google Cash Free Trial

Downloading this software, which is available for free, will give you all the details. You can even promote your brand through this program and make yourself noticeable in the online world.

Nairobi Kenya Restaurants - Chinese, Japanese & Thai Restaurants Kenya

Nairobi has plenty of Chinese restaurants but they aren't a cheap option. Almost all offer 'large' (good for two people) and 'small' portions (enough for one). Food is generally excellent, but all these places add 16% VAT to the bill, so prices can soon mount up.

Chinese & Thai Nairobi Restaurants

Panda Chinese Restaurant
Fedha towers, Kaunda St; mains kshs380-1480)

A spacious very classy Asian restaurant hidden away on Kaunda St. The staffs are attentive to the point of overzealousness, especially when its quiet and the food is the best Chinese chow I have seen in Nairobi. Lovers of Muzak will also be at their element here.

Hong Kong Restaurant
(College House, Koinange St; Mains Kshs 300-600)

A bright red restaurant with good food and not too much clichéd décor. It's the cheapest proper Chinese in town and is accordingly popular.

Bangkok Chinese restaurant
(Rank Xerox House, Parklands Rd, Westlands; Mains Kshs290-890)

The Bangkok has been in business for a number of years but was clearly named by someone with no grasp of geography, as there's virtually nothing Thai on the menu at all. If the disappointment gets too much you can always crack open a bottle of Moet (Kshs 8990)

Tanager Bar & Restaurant
(Rehema House, Kaunda St. mains Kshs 280-350)

A cheap and simple Chinese African eatery right in the city centre.

China Jiangsu Restaurant
(Westlands Rd mains Kshs 200-600)

A stylish rooftop restaurant above Soin arcade shopping centre. Prices are very reasonable considering the classy balcony setting, and the food's not to be sniffed at either.

Siam Thai
(Unga House, Muthithi Rd, Westlands, mains Kshs 250-680)

This attractive restaurant has an extensive menu of actual Thai food and a very good reputation. Unga House can be reached from either Woodvale grove or Muthithi Rd.

Japanese Nairobi Kenya Restaurants

Restaurant Akasaka
(Standard St, mains Kshs 450-800)

A wonderful Japanese restaurant next to the six eighty Hotel. It's always a little quiet, but this fits the stylish Japanese décor and the food is very authentic. There's even a tatami room (reserve in advance) where you can eat at traditional low tables. Akasaka runs the full gamut of Japanese cuisine including udon noodles, sushi sets, tempura, teriyaki, and sukiyaki as well as great miso soup. Good value set lunches is also available.

Furasato Japanese Restaurant
(Karuna Rd, Westlands; set meals Kshs 700-1500)

Behind the sarit centre, this is a very stylish place with seductive set Japanese meals including sushi, teppanyaki and tempura. The sushi and sashimi are delicious. Reservations are recommended.

There are many other Asian restaurants in Nairobi including some in leafy suburbs that may cost even twice as much as the ones included here. Depending on your taste you can enquire of the Chinese and Japanese restaurants in such areas.

Remember here that at this level of class, what your bill not only includes the food mass but also the dining ambience-something you are unlikely to take home in your tummy though.

All in all you are most likely going to find a restaurant, if not two that suits your tastes and pocket size. There is simply no lack in Asian restaurants here.

Yakisoba no estilo Bee Gees

Aprenda a deliciosa receita de Yakisoba cantada ao estilo de How Deep is Your Love dos Bee Gees....huahuahuahauahuahuahauhaua



http://www.youtube.com/watch?v=Pv4Jt1nwxkc&hl=en

Food stands aorund shirine.

sazae(Turban shell) Yu:I've never tried it..Yakitori(sticked Grilled chicken)Oden ..Yakitori again..Ika-yaki (grilled Squid) (K: Buta-yaki~~(pork-stick) he is ponting me for teasing..he wants to say I am chubby like pork^^) Yakisoba~(fried noodle) Okonomiyaki~! (k: if Mom eat them all she gets fat^^) Maneki-neko( cat calling good luck) last shot is one of god for good business and calling money..



http://www.youtube.com/watch?v=tUxnPe7Vkzw&hl=en

10 Top Budget Travel Tips For Tokyo and Japan

Tokyo on a Budget

You're coming to Tokyo but you don't want to spend an excessive amount of money. Follow these tips to help you keep within your budget and have a great vacation!

Trains - Rail fares on local trains are not expensive in Japan. My train route to work costs me 250 yen. This is just over 1 British pound or 2 US dollars. The same distance in the UK on London transport would cost me around 5 pounds. When you get here use the local train system as much as you can to reduce your travel costs.

Rail Pass - Planning on traveling across country from Tokyo to Kyoto, Osaka or other major destinations? Consider buying a Rail Pass. Note that the Pass can only be bought from your home country before landing in Japan. The great advantage of a Rail Pass is that it can be used on the shinkansen/bullet train along with all other JR lines including local. Pay one price and have access to unlimited travel for 1, 2 or 3 weeks.

100 Yen Stores - The 100 yen store is the equivalent of a dollar or pound store. You can buy a multitude of items here. Pick up your souvenir gifts and also stock up on any treats such as crisps or chocolate.

Izekayas - If you want a good night out without spending a fortune, an izekaya is the best and most entertaining way to go. On top of that you'll get a taste of real Japanese culture in action and see the locals really let their hair down as they socialize outside the rigidity of their normal business lives.

Capsule Hotel - Capsule hotels are a great way to save money - particularly if you're a guy. Why guys? Many hotels are still men only, although there are some that now allow women too. Average cost in Tokyo is around 3,000 to 5,000 yen per night. This is approximately 15 - 25 pounds or 28 - 47 US dollars.

Business Hotel - Some hotels are known as business hotels as they do not have the same luxury of space as some of the bigger chains. If you don't fancy staying in a capsule hotel you should consider the business hotel alternative. Prices usually start from around 7,000 yen and go to 15,000 yen per night.

Museums - It's worth including some museums on your itinerary as they are not expensive in Japan compared to many other countries. Some are even free! Choose from science, history, art or technology museums and more.

Kaiten-Zushi - Sit at a revolving conveyor belt and eat to your hearts content. Notice that there are normally 4 or 5 different colours of plate. The reason is that each colour is a different price. Check how much they are and pick the ones that match your budget. Keep each plate after eating and then add them up for your bill.

Noodles and Ramen - Stand up with the locals and enjoy a delicious bowl of noodles or ramen at one of the many restaurants dotted around. Find them either inside, or in close proximity to, both subway and overland train stations.

Lunch - At lunchtimes take advantage of the range of set menus that are available, both Japanese and international. Many places in the center of Tokyo offer an all you can eat option for 1,000 yen - 5 pounds or 10 US dollars.

Want to know more about the city of Tokyo. Check out the link below.

Quick Baked Lasagna

I know for the Lasagna purists out there, this is not a recipe to endure you to the "purist lasagna" notiion. After all, a good Lasagna, made correctly is often a work of art. But remember, no one has to know how quickly you put this together, nor do they have to know that you did not sweat your guts out in a hot kitchen. And for all you singles out there, it makes a GREAT impression on your date you are cooking for. (Just put away the beeper and cell phone and pay attention to the date at the dinner table!)

The first thing you must remember is not to be daunted by the word, lasagna. Whenever that name comes up, coming from New York City as I do, I think of fancy Italian restaurants who make a specialty and a living out of really incredible lasagna dishes. So rule one here - if they can do it, you also can do it!

Let us approach this as a back-to-basics dish. Some of the basic ingredients for Lasagna would be the noodles, the sauce, the cheese. Keep this in mind. This is what is going to serve as the basic staple in almost any lasagna recipe.

When you purchase the pasta - the lasagna noodles - you are looking for a decent brand. They can be regular or spinach. They should though be wide and flat (the edges can have ripples if you like it that way, makes it all a bit prettier too.) But since this is NOT a gourmet recipe, no need to go overboard. Of course, you can use fresh pasta, which will increase the price of this dish exponentially, though the taste is well worth it. Remember though, with fresh pasta, you MUST cut down the exposure to the direct heat, otherwise the pasta itself will burn mighty quickly. (I say that with great, heartrending experience - and a totally lost opportunity for a great romantic dinner!)

Quick Baked Lasagna

Ingredients:

1. One normal sized box of Lasagna pasta to your taste and likes. There are so many brands out there, your local supermarket probably packs quite a few variations. In our case, if you have no preference, the old "eeny meeny minie mo" will work.

2. A decent jar of tomato sauce. (Of course you can make your own, but remember this is a quick recipe!) Thick sauce. You can even find them with some spices added, e.g. with garlic or basil or both.

3. Cheese again to your taste. Parmesan is often used but you can mix and combine. The cheese should be grated or you will have to grate it at home.

4. 1-2 Small jars of Sour Cream

5. Lets get a bit healthy and add either some Spinach Leaves or Broccoli (or both!) Remember if you get the broccoli fresh or frozen you will have to steam boil it at home for 15 minutes.

6. Like Mushrooms? Hell you are in the supermarket right? Go for a few fresh mushrooms to your taste. NO! Don't be lazy! Forget the canned mushrooms. Sheesh! YUCK! Fresh Fresh Fresh!

7. 1 Tablespoon Oregano (Preferably fresh and then crushed - but a spice jar will do)

8. 1 Tablespoon Basil (Preferably fresh and then crushed - but a spice jar will do)

9. Add any type of cheese, spice or veggie you like.

10. Olive oil

Utensils You Need:

1. A tempered oven-safe dish

2. If you are steaming the broccoli a pot and a vegetable steamer.

3. If you are grating the cheese a cheese grater or hand grater.

Directions:

1. Cover the bottom of the dish with Olive oil

2. If you are steaming the broccoli do it now.

3. Take the lasagna noodles and lay out a layer on the bottom of the dish. If they are too long don't worry just break them into pieces you need. Try as well to line the side of the dish. One layer of the lasagna is fine.

4. Open a sour cream and pour it on the bottom on top of the first layer. Now add a layer of your tomato/lasagna sauce. Now some spinach leaves and or broccoli. Spinach leaves can be laid out and they will cook. Broccoli should be cut up after it is steamed and sprinkle it in.

5. If you decided on the Fresh mushrooms, just cut them into fourths or so, and sprinkle them in.

6. Now sprinkle half the the tablespoon of Oregano and/or Basil.

7. Now put a layer of cheese. Not a lot. Just sprinkle some here and there.

8. If there is a room for another layer of the lasagna, go back to steps 3-7 and repeat.

9. Now the final layer of lasagna - and cover that with cheese. You want that cheese to melt into those noodles.

10. Cover the dish with Aluminum Foil.

11. Into a 350º Fahrenheit oven the dish goes for 45 minutes.

12. Set the table - NICELY. Ugh! No plastic. Yikes! What are you doing, going on a picnic?

13. Two long colored candles will help. Sheesh...do I have to teach you guys everything??

14. Go shower and get dressed for your date and warn the kids that if they show themselves it will be under pain of no allowance for a year. (That should work)

15. Take a peek under the foil. It will probably need another 10-15 minutes.

16. If you are serving white wine, make sure it is in the fridge and chilled.

17. All done? Put the oven on warm (around 50º). Leave the foil on and pray your date is not allergic to cheese!

18. Brush your teeth, comb your hair, take a deep breath and go pick up your date.

This can be as simple or as complicated as you desire it to be. Remember always the three basic staples. Cheese, lasagna noodles and good rich tomato sauce. The rest is up to you. This can be swift or if you allow yourself, can have you messing with tons of great ingredients for an hour or so. So take this one to town or do it down and dirty. Oh. I almost forgot. Good luck on your date! (And remember to set the table with napkins.)

How To Improve Your Grappling And Jiu Jitsu Game With The 5 Levels Of Learning

Almost every Grappler I know is always looking for ways to improve their game and make their training more effective. I've found that by breaking down your learning into 5 levels it will enable you to become a more technical grappler in a shorter amount of time.

So, with that said let's get right into The 5 Levels of Learning. I'll give you each level and then a brief but clear explanation so you can get started right away in implementing them into your training.

Level 1: Technique Drilling. This is the foundational level where you and your partner will drill your technique with no resistance at all. The only resistance that is acceptable is that which will help your partner in learning the body mechanics of the technique. So, your job as a partner is to be a 'good partner' and not lay there like a limp noodle. Really help your partner to position himself properly until he can do it on his own.

Level 2: Drilling with Resistance. In Level 2 drilling your partner will start offering you resistance. However, he/she will not counter you or defeat you in any way. Your partner simply moves in a natural and flowing nature. Now you can start to transform your technique into a more realistic or live situation. To facilitate this learning phase it is important that your partner does not counter your technique in any way. Your partner only moves around and flows with you so you can learn to execute your technique better.

Level 3: Drilling and Countering for Success. Level 3 requires your partner to add a little bit more pressure and now he/she may start to counter you. However, he will not totally shut your game down. He will give you success but only after he makes you work through some of his countering techniques. What's really happening here is your partner is making you work harder. If you've gone through Level 1 and 2 he will assume you have the technique down and now it's time to be able to execute it under more resistance. When you feel your partner has worked hard enough he will earn success. At this level do not jut give the technique to him. Make him earn it.

Level 4: Drilling and Countering for Non-Success. This Level may seem like live wrestling but actually it's not. But it is very close. Level 4 requires you to be able execute a technique or series of techniques against a partner who will counter you if he can. This should be played as a game in which each person has a specific goal. For example; partner one's goal would be to execute a takedown. Partner two's goal would be to do whatever possible to not get taken down. Only 1 partner will have success. This will give each partner a good snap shot of what his or her strengths and weaknesses are. This also builds confidence in your game because at this level you start to realize that success may or may not come. It also subconsciously forces the athlete to start thinking about 'game strategy'.

Level 5: Live Grappling. Level 5 is where it's time to open up and start live grappling. This is the level where you want to really go for the moves you've been learning and practicing. It's not the time to play a conservative game. It's time to have fun with your training and really explore what you can do when a partner gives you full resistance. Remember to keep safety in mind and demonstrate good respect and sportsmanship towards your partner.

Well, that's it for now. I wish you much success as you utilize The 5 Levels of Learning. For more information visit http://www.grapplinginstitute.com

4ª Festa do Ano Novo Chinês - Parte 3

Vídeo sobre a 4ª Festa do Ano Novo Chinês que ocorreu nos dias 24 e 25 de Janeiro de 2009 no bairro da Liberdade em São Paulo em comemoração ao inicio do Ano do Boi.



http://www.youtube.com/watch?v=fTU3-v9-YrE&hl=en

Yakisoba -Comédia

Muito Humor!!!! Comentem!! ASUHHUSUHUHHUUHHUUH



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

International Protocol and the BRIC Countries - How Important Are They to America's Business Future?

If you're in business and not aware of BRIC, you might think its material for building a structure - it's not. It is, however, a possible building block for American companies looking to the future.

"Dreaming with BRICs: The Path to 2050" is an economic study released in 2003 by financial giant Goldman Sachs. The report focused on four developing countries: Brazil, Russia, India and China. It predicted that these four BRIC nations' economies could grow to be bigger than the entire Group of six (G6) leading industrialized countries, which includes the United States, Japan, the United Kingdom, Germany, France and Italy.

The report went on to suggest that the BRIC countries would become not only the primary source of manufacturing and the major suppliers of commodities, but also significant consumers.

Anyone in business can see the considerable importance of this last statement and its impact on the potential growth for American companies that are thinking "global".

A company which has the ability to understand and appreciate another's culture and customs will have the most success in today's international arena. The training of employees, from senior management down to the person who answers the phone, must include an understanding of culture and customs to maintain the highest levels of customer service for its international clients.

An American businessman in Brazil, thinking he was showing his approval, gave the "OK" hand gesture to a client. Later he was told that hand gesture is considered terribly rude in Brazil! It's also considered rude or insulting in Russia and Germany, but has a whole different meaning in France and Japan.

Never underestimate the importance of protocol in dealing with another country. "Know before you go" and act in accordance with their culture, customs and religious observance.

Listed below are some things to consider before doing business with a BRIC country or with any international client.

Cultural Awareness
Is the country a monochronic or polychronic culture?
These are basic cultural preferences in how life is approached, how time is perceived and how business is done. All BRIC countries would be considered polychronic, meaning they take the time to build relationships before they do business. For Americans, who are monochronic - straight down to business, this is especially important to know in contract negotiations. A deal could be lost just because the international client was put off by the approach.

Handshakes
Customs differ around the world. In Brazil, it's a warm handshake (but not a "wet noodle"); the Russian's prefer a firm handshake along with direct eye contact. In India, the traditional greeting is the Namaste: palms of the hands pressed together in a praying position and held about chest high, accompanied with a slight bow forward. China uses a nod or slight bow; they do not smile when being introduced, or the American handshake is acceptable.

If you're unsure of what to do, it's generally acceptable world-wide to use a toned-down American handshake.

Business Customs and Terminology
Appointment times, date annotation, and units of measurements can vary widely. A meeting in the U.S. may take place at 1:00 PM, while in other countries it would be 13:00 hours. The U.S. writes 8/12/08 or August 12, 2008, as opposed to 12.8.08 or 12 August, 2008. Measurements in the U.S. are in gallons and inches, while many other countries use liters and centimeters. These may seem like small idiosyncrasies, but they could cause misunderstanding and confusion within a developing business relationship.

Some other things to be aware of are body language, introductions, gift giving and the importance of rank and status.

Research is the key to successfully acquiring and maintaining international business relationships. Fortunately, there are many books and government websites available for different countries for those who wish to do it themselves. But today, businesses are starting to rely on highly-trained etiquette consultants on international protocol to educate them on the many and sometimes subtle cultural differences.

Learning about another culture is not only a key business strategy; it is the single most important skill in building a long term international business relationship. Mistakes made at the start can delay and or even cost a company business. So learn before you go, act well and you will do well.

Yakisoba dos BeeGees

thevirus



http://www.youtube.com/watch?v=tU3ibxb4V00&hl=en

A Memory of Kyoto

It's often that chance encounters, the unplanned events, linger, long after the excursions and the sights of a particular trip have faded. It was in 1998 when my wife and I visited central Japan, basing ourselves in Kyoto, having availed ourselves of cheap flights from Bandar Seri Begawan, courtesy of Royal Brunei. I can place the date exactly, because it was during the early group stages of the 1998 World Cup in France. I can remember vividly watching television in a bar and seeing David Beckham being sent off in the game against Argentina. And on the evening that the Japanese team was eliminated, beaten by Croatia, it seemed that the whole nation cried. And then they all got up for work the next day as if nothing had happened, all hubris presumably having been publicly and duly dispatched.

But of course it's the differences that the ephemeral traveller notices. We had done our research and were resolved to experience something quintessentially Japanese. An essential part of this was to stay in a traditional small hotel called a ryokan. We couldn't manage to arrange it right away, but did manage more than a week in the place we had earmarked, which was Ryokan Yuhara, right on the canal banks at the southern end of the Philosophers' Walk. We even managed a room at the front with a balcony, overlooking the water.

And so to some of those differences, so carefully noted and recorded. It started, and perhaps finished, with the shoes. Outside shoes were left in the foyer, each room having a designated pigeon hole in a large wooden rack, a space that holds your corridor shoes. So the rack is really a large status board for the hotel. Outside shoes in the rack means that you are in, whereas corridor shoes in the rack means you are out.

Corridor shoes are exactly what their name suggests. They are worn only in those communal areas where there's no water. In your room, you have your room shoes, which never go out. So if you go to the toilet, you change out of your room shoes to your corridor shoes, make your way to the loo and then change into your toilet shoes.

And then you confront the toilet seat, a remarkable computerised robot that can be programmed for individual preferences. It can be heated or cooled. It plays music. It wipes itself clean after use. It plays a recording of a toilet flush to hide the actual noise your own flush makes. It probably turns you upside down, sprays you with eau de cologne and announces, "Pleased to be of service," if you wish. No wonder you need special shoes.

And then there's the bath. This has to be booked. There are half hour slots and, having reserved your time, you don your dressing gown and await the knock on the door. The maitre d'hotel is there, waiting to frog-march you down to the bathroom where, of course, there's another pair of shoes. It's a house rule that occupants of a room bathe together, by the way. Think carefully before booking this place with your granddad. A conventional shower with soap and shampoo is followed by a ten minute soak in a deep tub, the hot water being merely replenished, not replaced, between slots, so everyone shares the same water. It's an amazing place.

But the most enduring memory of the whole trip arose from a completely unplanned event. Kyoto's temples were quite stunning, of course, and we tried to see as many as we could, so our itinerary sometimes required starting out quite early in the morning. It also meant that we could often wander through the beautiful gardens on the way and take our time. One morning in particular we had set out very early and walked some distance in the direction of a particular temple, Sanjusagendo, famous for its ranks of hundreds of Buddhas and boddisatvas, a veritable crowd of statues, each with no less than 44 arms. So it was still quite early when we sought out breakfast in an area of the city that was new to us. Many restaurants and cafes still had their shutters down, but, after quite a trek, we found one where the door was open.

Outside there was the customary large display board. These seemed to be a common feature of all Japanese eating establishments. They carry pictures of the dishes on offer so that they can be ordered by number, a far easier process than trying to list often complicated sets of ingredients. Imagine twenty different noodle dishes, all of which have vegetables and seafood. The numbering system works. My wife and I looked at the display, noted the illustrated breakfast and went inside. The pictorial menus were a complete godsend for us, of course, since we could not read a single character of kanji.

So we sat down. There was another menu card on the table. I took it to the bar, attracted the attention of the proprietor, who was bending down to restock a fridge, pointed to the relevant picture and indicated that we wanted two of them. We lived in Brunei at the time and were not too far from home, so we thought we were used to most things Asian. We were surprised when the owner replied in English, however, with an immensely polite, "Certainly, Sir, poach, scramble or fry, and with tea or coffee?" I ordered the coffee.

While we waited for the food to appear, we wandered around the room. We were the only customers and there were several interesting photos in frames on the wall. It was clearly a well known place. A framed letter signed by the all the Canadian members of Disney on Ice expressed appreciation for the food.

The food took a bit longer than expected, but it did eventually arrive. And it was excellent. A large and tastily-dressed salad of pickled cucumber and orange was topped with three poached eggs and croutons. We ate well.

And then we had a chat with the owner, who proudly showed us some more photos. He guessed we were British, which I think was not difficult, and explained how, in the 1960s, the Queen and Duke of Edinburgh had passed along the road outside as part of an official visit. And there was the photo, with the restaurant in the frame, as the royals processed.

We were in the café for almost and hour, eating and chatting. It never crossed our minds to wonder why we were the only customers. And then I thanked our host, said we would have to move on and asked for the bill. I was immediately surprised when he said there was nothing to pay. After being lost for words, I managed to ask him why our breakfast was free and he answered, very pleasantly, "It's because we are closed, Sir." He pointed to the display board we had scrutinised on the way in, the one with the picture menu. It quite clearly said CLOSED in large English letters right across it. Expecting kanji, we had not seen it. He had a good laugh and wished us a pleasant sty in Kyoto.

As a tourist, it's the differences you notice, but it's the human similarities, the universal human values that endure.

Real Japanese friendly - Yakisoba

Street vendor cooking me a plate of fresh Yakisoba in Tokyo, Japan, Asakusa Temple



http://www.youtube.com/watch?v=p1OKKbkULW8&hl=en

Curiosidades do Japão: Yakisoba Instantâneo

Aqui tudo é muito prático e rápido... comer um Yakisoba em 3 minutos... Participe do profile do Orkut: CrazyJapanTV: www.orkut.com VEJA MAIS VÍDEOS SOBRE CURIOSIDADES DO JAPÃO: www.youtube.com



http://www.youtube.com/watch?v=2JFGTKKT1Qw&hl=en

Yakisoba Estilo BeeGees!!!!!ek

uma delicia!!!!!!!!!!



http://www.youtube.com/watch?v=rktXdU2keeM&hl=en

TV Crews Create Their Own Newsworthy Tragedy

The story about the news helicopter mid-air collision and tragic death of two pilots and two cameramen caught my attention. The news crews were following a police car chase for their TV stations which apparently the public love to watch. There is even a service one can subscribe to, to receive alerts that a police chase is happening, being filmed and being broadcast.

The crews involved in the accident specialised in covering human tragedies such as accident scenes, car chases, crime scenes etc. With other words they chased after, filmed and reported on exactly what they ended up being involved in themselves.

Reading in the online edition of the Washington Post, it reports that other helicopter and camera crews who had been following the car chase honed in on the two crashed helicopters to report on the accident. Some footage of the spiraling and burning helicopters was shot and broadcast and photographs appear with the news story.

According to the Washington Post, reporters at the accident scene were crying and hugging each other in between their news reporting. Others were sitting and staring into space, others were commenting that this accident could have happened to any of them.

And yet, with having seen the accident happen to people they knew and had worked with on the 'beat' of accidents and human tragedy, these very same reporters had set up cameras and were still describing this personal tragedy to viewers. There was no let up. It is commendable that these reporters continued with their jobs even during this hard time.

For me this dedication to their jobs is the more shocking. A really personal tragedy is playing itself out in front of the photojournalists and they have to continue doing their job because the networks demand it. The networks have to follow this through because it gives them the ratings they need so that they can sell advertising to make the profits the shareholders require.

Surely it really puts the spot light on us viewers who are so hard core that we want our TV channels to show the absolute limits of human tragedy. We see it time and again how the press swarms all over accidents, camps outside colleges where some student has committed mass murder, reports in front of burning buildings, floods, hurricanes. Name the tragedy and the journalists are there.

It's the same principle when the Paris Hilton's of this world can claim front page coverage because they happen to be going to prison for a few days on drunk driving charges. It becomes an event to be milked for PR milage, rather than the punishment it should be. But don't blame Ms Hilton. She is just playing the system.

It is we the public who dictate the news. Whether it is human tragedy or tragically shallow human existence, it is what the public want to see that determines what news will be shown. It is no accident that CNN got its break to be considered a serious news channel with its coverage of the war in the Persian Gulf also called Dessert Storm. It had been called Chicken Noodle Network up to then.

Human tragedy is what brings in the ratings. We buy the newspapers that showcase tragedy on its front page. We watch the news that shows the New York twin towers collapsing during 9/11 and the TV footage is shown so often it becomes a screen-saver.

I suppose it's just like the Gladiators in Roman times where the spectators loved the human misery of a competitor getting killed. Regrettably it appears that no amount of 'civilisation' acquired during the intervening years has changed that. We are still glued to the spectacle of human tragedy, it's just that now it is the TV box instead of the Colosseum that is the arena.

t-kitchen's affair degustazione di nuovo accouterment giapponese a Milano

The first and Presentation Tues t-tasting cuisine, catering UN New Japanese in Milan.ミラノ に 新しく オープン 和食 した ケータリング の お披露目 パーティ の 映像 です.



http://www.youtube.com/watch?v=PRG2d1V0v4U&hl=en

焼きそばの作り方（3）

http://www.youtube.com/watch?v=31fY9a264LU&hl=en

がんばれ横手焼きそば

「B-1グランプリ in 横手」開催目前！林泉堂はB-1グランプリを応援しています。秋田のB級グルメ代表「横手焼きそば」を応援しよう！yakisoba.info



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

Yakisoba do dia dos Pais com receita, e de a sua opinião.

Com está receita você poderá até vender yaksoba! receita: sal,açucar,pimenta do reino,gengibre,shoyu,ajinomoto,oleo de gergilim,amido de milho. Tá ai o segredo.



http://www.youtube.com/watch?v=zT1fowjk10Y&hl=en