24931 comments

• 

  posted by Kerrysof Cuma, 15 Kasım 2024 12:23

  He served with the US Army in Iraq. Now he’s one of Asia’s top chefs and a Netflix ‘Culinary Class Wars’ judge
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  From a warzone in Iraq to a Michelin-starred kitchen and a hit Netflix show, chef Sung Anh’s path to the top of Asia’s fine dining scene has been anything but ordinary.
  
  “Just like I did in the US Army, where I volunteered to go to the war, wanting to do something different — I decided to come here to Korea to try something different,” says the Korean-American chef and judge on hit reality cooking show “Culinary Class Wars,” which has just been green-lit for a second season.
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  Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.
  Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.
  
  “We were just a family from Korea, seeking the American Dream,” he says. “As an immigrant family, we didn’t really know English.”
  
  As a teen growing up on the US West Coast, his mind couldn’t have been further from cooking.
  
  “I went to school, got into college, but decided to join the US Army because that’s the only way I thought I could travel,” says the chef.
  
  Over four years of service, he trained in bases across the country, before being deployed to his country of birth, South Korea and — following 9/11 — to the Middle East.
• 

  posted by StephenHiz Cuma, 15 Kasım 2024 12:21

  This teen became the youngest person to summit the world’s highest peaks. Now he wants others to follow in his footsteps
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  Nima Rinji Sherpa’s ears are still tinged black from wind chill, an occupational hazard of climbing to heights where humans struggle to breathe, and where the weather can turn deadly in an instant.
  
  This month, Nima became the youngest person to summit all 14 of the world’s highest peaks, but the 18-year-old Nepalese mountaineer is already getting ready for his next big feat.
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  Speaking to CNN via video call from the Nepali capital Kathmandu last week, Nima said he’s taking a couple weeks’ rest before preparing to climb the world’s eighth-highest mountain, Manaslu, with Italian mountaineer Simone Moro – in winter, alpine-style.
  
  “That means we’re climbing an 8,000-meter mountain in winter… There’s no fixed ropes for us, there’s no (supplemental) oxygen for us, there is no support for us. So, it’s like pure human endurance,” Nima said. “It has never been done in the history of mountaineering.”
  
  After that, “I’ll take some rest,” Nima laughed.
  
  On October 9, Nima reached the top of the 8,027-meter (26,335-foot) Shishapangma along with his partner Pasang Nurbu Sherpa. For Nima, it was the final of the “eight-thousanders,” the 14 peaks recognized by the International Climbing and Mountaineering Federation as standing more than 8,000 meters above sea level.
  
  Describing the moment of summiting the final peak as “pure joy,” Nima said his motivation comes from his family, many of whom are renowned mountaineers.
  
  His father, Tashi Lakpa Sherpa, has climbed Everest nine times, and at age 19 became the youngest person to summit without bottled oxygen. His uncle Mingma Sherpa became the first South Asian climber to summit the 14 peaks in 2011.
  
  “My uncles and my father, they are way more successful than I would ever be because they came from a very small village. To even dream about being this successful, for them it was really hard,” Nima said. “I have the privilege that they didn’t have.”
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  Hey all!
  
  I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
  
  It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes.
  
  I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
  
  I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
  
  If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
  
  Anyone else here experimenting with it?
  
  Would love to hear how you’re using it!
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