thegoodfellas/blogset-br huggingface dataset:
Depois do curso em Sao Paulo, resolvi publicar algumas explicacoes sobre Integrais e uma receita de Torta de Banana Integral (que fez sucesso na confraternizacao do curso) e de Pizza Integral em homenagem ao casal de amigos Celo & Erica que nos receberam em uma "pizzada" em sua casa!O que e um cereal integral?E um alimento do grupo das gramineas, cujo grao deve permanecer integro (inteiro) na sua constituicao, que e: o farelo, o endosperma e o germe.Integral e o mesmo que organico?Nao necessariamente. O refinamento pode ser feito tanto no alimento produzido de forma convencional como de forma organica. O selo de certificacao e que garante que o cultivo foi sem fertilizantes e agrotoxicos e que e um produto organico.Entre o arroz integral e o beneficiado (branco) qual escolher? Por que?Escolher o arroz integral e a melhor opcao. O germe, o teor de fibras e o valor nutritivo em relacao as vitaminas e minerais do integral e muito maior se comparado a um beneficiado. Nossa saude intestinal esta diretamente relacionada a este teor de fibras presente o arroz integral.Quais vantagens em optar pelo macarrao integral?As vantagens seriam as mesmas citadas no arroz integral. Deve-se acrescentar a ambos a absorcao mais lenta do acucar (glicose), que aumenta a saciedade.Qual seria a forma de enriquecer a alimentacao de uma pessoa que nao consome produtos integrais?Uma solucao simples e saudavel seria acrescentar farelo de arroz ou farelo de aveia a sopa, ao feijao, aos sucos, as vitaminas de frutas, etc..., com a observacao de sempre tomar agua nos intervalos das refeicoes.Torta de Banana Integral (o pedaco que sobrou)Ingredientes:300g de farinha integral50g de farinha de trigo200g de acucar organico150g de aveia em flocos200g de manteiga sem sal20g de canela em po12 bananas nanicas150ml de leite integral mornoPara polvilhar: 70g de acucar organico30g de canela em poModo de preparar:Misture todos os ingredientes secos. Derreta a manteiga e adicione a mistura anterior, formando uma farofa.Corte as bananas em fatias. Forre uma forma de aro removivel com uma camada de farofa e outra de banana com acucar e canela (sendo a ultima camada de banana com acucar e canela). Levar ao forno pre-aquecido em 200oC por 40 minutos e na metade do tempo; regue com o leite morno.Desenforme com a torta morna.Pizza IntegralIngredientes:250g de farinha de trigo organica180ml de agua30g de fermento biologico20g de acucar organico16g de farelo de arroz12g de farelo de trigo8ml de azeite de oliva extra virgem2g de sal marinhoModo de preparar:Dissolver o fermento no acucar com a ajuda de uma colher. Acrescentar o azeite, o sal e a agua. Mexer. Numa vasilha, coloque 34 da farinha (reservar 14), os farelos e a mistura liquida. Amassar bem ate obter uma massa homogenea e ir acrescentando o restante da farinha. Cobrir a massa com um pano e deixar crescer por 30 minutos. Polvilhar a mesa com a farinha para sovar a massa ja crescida, uns 3 a 5 minutos. Cortar pequenos pedacos de massa e abrir com o rolo de macarrao. Colocar numa assadeira somente polvilhada com farinha de trigo ou de rosca. Assar em forno
How an Amazonian kidnapping, punk rock and an unmatched curiosity for the foods in his native Brazilpoisonous or otherwisegave chef Alex Atala the tools to run the best restaurant in South America. And now, maybe, the world.By HOWIE KAHNEnlarge ImagePhotography by Stefan RuizRECIPE FOR SUCCESS | Alex Atala in the back room of his restaurant D.O.M.STRAIGHT OFF A DECEMBER red-eye from the Amazon, Alex Atala is back home, sitting at the buffed ipe wood bar of his Sao Paulo restaurant D.O.M.rated the best on the continent and fourth best in the worldtalking about the time he was kidnapped."In the Amazon," says Atala, who is 44 and freshly sunburned, with tightly cropped gray hair, countless tattoos and a graying red beard that resembles van Gogh's, "this kind of thing can happen." It was 1998, the year before D.O.M.'s inception, and Atala had embarked on a fishing trip in the Amazonian state of Mato Grosso. The first week on the upper Araguaia River passed like an idyll. Butterflies lined the shore; pirarucu, some of the largest freshwater fish in the world swam alongside the boat. A friend was shooting footage for a proposedtelevision program. After several days on the river, and passage into increasingly remote territory, the cameraman asked his native guides what they wanted in return for appearing on tape; they requested, and soon received, a new outboard motor. "The problem," says Atala, "is there's a lot of jealousy between tribes. You buy a beautiful brand-new motor for one, and the others get angry."When his cameraman was taken into captivity and Atala himself was held at gunpoint by the jealous tribe, a .22 aimed at his heart, he was afraid, but also equipped to handle what came next. Even though he grew up in Sao Paulo, in the blue-collar district of Sao Bernardo do Campo, Atala spent a considerable amount of time exploring tucked-away corners of Brazil with his family by car. His mother, Otavia, worked as a dressmaker and his father, Milad, in a factory that made compression stockings. After several neighbors were caught in a fire, Atala's parents combined skills to manufacture dressings for burn victims. "We were unusual," he says. "Everybody else went to the beach, but my father always loved places that were really wild." So, while his cameraman was held hostage, Atala was forced back onto the river to procure a second outboard motor. "I was under huge pressure," he says, his dark eyes narrowing to a wince. "I tried to go as fast as I could. It took a couple days, and I only slept a couple hours. I had to stop because the river was low and impossible to navigate in the darkness with all the sandbanks, all the rocks."Photos: The Blocks of a Culinary EmpireView SlideshowClick to view slideshow.Since delivering the motor and freeing his captured companion, Atala has never turned away from the Amazon. His intense lifelong connection to Brazil's massive rainforestthe Amazon is bigger than all of Western Europeand his ability to navigate its many pitfalls have fundamentally propelled D.O.M.'s success. Having entered
became addicted to other cuisines."True to form, Atala went against the grain. He'd always felt like an outsider, growing up not in the center of Sao Paulo, but on its fringes, with a Palestinian first and last namehe was born Milad Alexandre Mack Atalaowing to his father's Middle Eastern heritage. Risk was in Atala's blood: His maternal great-grand- father was a British expatriate, a gentleman explorer and businessman named Arthur Claude Brizzard Brink, who was murdered in the Amazon, poisoned after challenging the perpetrator of an embezzlement scheme to a duel. Says Chang: "Whenever I see that Dos Equis commercialthe most interesting man in the worldI always think, No, that's not true. The most interesting man in the world is Alex Atala."Atala's street-punk style emerged in his teens, when he began sporting a foot-high red Mohawk and crude piercings: needles protruding from his neck, cheeks and ears. He was both an amateur welterweight boxer and a DJ at the seminal Sao Paulo punk club Rose Bom Bom. "Problems, drugs, fights," says Atala, "I looked like a real junkiestick thin, punk rock style. We didn't have so much heroin in Sao Paulo. Cocaine, though, a lot. And it was the time when ecstasy first came out, which was strong.""Whenever I see that Dos Equis commericalthe most interesting man in the worldI always think, no, that's not true. The most interesting man in the world is Alex Atala."David ChangThings calmed down in 1989 when Atala got clean and moved to Europe. But where plenty of ambitious young gastronomes hit the European restaurant trail, apprenticing at Michelin-starred kitchens with the determination of medieval crusaders, Atala simply went overseas to immerse himself in the hard-core music scene he loved. He made money painting houses until he needed a visa to stay on the continent. The easiest route? Admission to a culinary school outside of Brussels. "Later, I tried to get a job cooking in Paris," he says. "I went into Joel Robuchon and they took one look at me, found out I was a Brazilian who had studied in Belgium and walked out of the room."While cooking in Belgium and France, Atala worked with Bernard Loiseau, an influential French chef in the '90s who is now best known for committing suicide afterFigaro newspaper suggested he was about to lose a Michelin star. But Atala always came home to Brazil in the summer. He'd camp, fish, see family and throw big parties with his valuable continental currencies. In 1993, he moved to Milan with his first wife, Cristiana, and found a job at an osteria called Sancho Panza, located behind the Piazzale Loreto. (Atala has an 18-year-old son, Pedro, from his first marriage and 10-year-old twins, Joana and Tomas, with his current wife, Marcia.) "I decided not to work in big restaurants," says Atala. "I worked in small restaurants so I could enjoy my life." Still, Atala nearly quit his job at Sancho Panza. "I was Brazilian," he says. "I wasn't part of their community." Feeling detached and poor, Atala was close to packing it up, but
he ultimately stayed, buckled down and got a promotion to sous chef."I always wanted to open a bar in Brazil because I loved music," he says. "But the day I got that promotion I realized becoming a chef was my best choice." Around the same time, Atala began seeing the acronym D.O.M. everywhere he lookedon churches and bottles of liquorfinally asking a local priest what it all meant. "He shared this beautiful history," says Atala, an atheist, who learned how Benedictine monks marked their monastery doors with those letters, and how from them, travelers and pilgrims knew they'd found a hospitable place to eat and drink. (D.O.M. stands forDeo Optimo Maximo, Latin for "To God The Good, The Great.")When Atala returned to Brazil in 1994, he did what he needed to get on his feet. Like everyone else, he cooked foods from other places, beginning his career in Sao Paulo at a restaurant called Sushi Pasta before moving on to two of the most acclaimed Italian eateries of the time. At the end of 1998, Atala sold his car and opened his own restaurant, Namesa, a casual spot16 seats around a single tablethat quickly became a local sensation for the chef's palpable warmth as well as his duck confit and chicken Milanese. But cooking sure-fire international standardsgoing with the flow, culinary or otherwiseclashed with the chef's character, and he began to develop his own point of view, his own ideas about cooking, through more frequent trips to the Amazon. "I began talking with the natives," says Atala. "I began visiting and became obsessed with their ingredients."THE DOORS AT D.O.M. are 14 feet tall, wood and monumental in the way of a Richard Serra sculpture. Directly inside stands a svelte-looking four-seat Amazonian canoe. The room is lined with tall, creamy banquettes, the walls are painted beige, and the chairs all have caned backs, leather seats and slightly bowed wooden arms. A single honey-colored Zingiber flower sits on each table, like a small waxen beehive. As the restaurant begins to fill up for lunch, Atala puts on his glasses and inserts a pair of curved-tip tweezers into the breast pocket of his chef's jacket. He'll use them to garnish his plates with flowers and microgreens too delicate for his thick fingers to touch.For Atala, maintaining an outsider's sensibility in a Brazilian kitchen meant developing a deep fascination and connection with the interior of his own country. Before going back to work in the kitchen, he shows me a photo of the massive new back tattoo he's been working on since May. Between his shoulder blades, a series of tightly drawn black stripes extend from his tailbone to his neck. Another column of stripes stretches from one deltoid to the other. "This is how natives in Brazil used to paint themselves," he says.His passion for his homeland has paid off. Lunch and dinner at D.O.M. are booked months in advance. Atala has cooked for three Brazilian presidents (though, as a huge Elvis fan, he gets more excited about having recently cooked for Priscilla Presley, displaying
near the back of his dining room the bottle of '96 Chateau Latour she signed for him: "Maravilhoso Obrigado Priscilla Presley"). And last December, he was invited to help draw the order for the 2013 FIFA Confederations Cup, the precursor to next year's World Cup in Brazil, which will, in turn, bring even more curious diners from around the globe to his restaurants. By the 2014 tournament, there will be three: D.O.M; the casual Dalva e Dito, with its accompanying gourmet shop, offering typical varieties of Brazilian cuisine like beans, rice, barbecued meats and farofa (Atala walks the 100 steps between the two restaurants about a dozen times a day); and Riviera, which is Atala's first bar concept, in collaboration with the Sao Paulo night-life impresario Facundo Guerra.Atala pushes through his kitchen's double glass doors and takes his place at the head of the line. "Let me show you jambu," he says. "Jambu is very traditional in Amazonas." Tonight he'll use the leaf liberally: around the rim of a bowl of mushroom consomme and atop a fermented manioc flour dish called chibe. Jambu functions on three levels: It numbs the lips and tongue, generates a surprising amount of saliva in the back of the mouth and works as what feels like a consciousness-expanding drug for vegetables, fats and proteins. Adding jambu makes everything taste bigger. "The first time I tried it, it was awful," says Atala. "But it becomes an addiction."Atala then proudly presents a couple inches of a gnarled root that looks better suited for weaving rope than it does for kitchen use: priprioca, a relative of wetland plants like papyrus and rush, which he incorporates as an aromatic in desserts. This makes sense, considering that the plant, until he got a hold of it, was used exclusively to scent makeups and perfumes. It took Atala three years of research and development, with the help of chemists, to get it on the menu. His interest in it, he writes in a recent issue of The International Journal of Gastronomy and Food Science, began as a matter of indignation, stemming from, he says, "the fact that the cosmetic and pharmacy industries know better and dedicate themselves more to the products from the rainforest than gastronomy does. In the past, these kinds of companies spoiled the area considerably. Although they are trying to improve their relationship with this region, the situation is far from successful." To Atala, then, priprioca is both a way to enhance his lemon and banana raviolithree translucent citrus discs pocketing thin slices of banana de oro, each the size of a dimeand, also, an emblem of the fact that D.O.M. exists in a perpetual discovery phase, where outcomes must track in terms of both plating and sustainability."The logic toward the rainforest in Brazil used to be that you could only profit from it if you destroyed it," says Roberto Smeraldi, director of the environmental protection group Amigos da Terra for the past two decades, a coauthor of federal environmental legislation and a member of the board of ATA ("fire"
in Tupi), a new institute and think tank founded by Atala last June to address food-related practices in the Amazon. "But now," he continues, "people have started to see the forest as an asset, so in order to use it, we must conserve it." Smeraldi counts Atala as an emerging voice in the conservation movement."Alex had reached a moment of his career," says Smeraldi, "when he realized his professional success would need to be used in service of a larger cause." Smeraldi sees new endeavors in food production as perhaps one of the best ways to introduce sustainable management techniques to the Amazon, and he sees Atala as an important pioneer for new development. Atala sees it all as a logical carryover from his punk days. "Back then I was always against something," he says, tweezing tiny tropical flowers onto a warm white plate. "Now I use that same energy to fight for something. My main idea is to show local people how important these ingredients can be for them." It's an idea that extends beyond the Amazon. "Go see my rice producer," Atala tells me, getting choked up. "You'll see what I mean."Jose Francisco Ruzene is a barrel-chested, third-generation rice farmer from the town of Pindamonhangaba in Sao Paulo state, about a two- hour drive northeast from D.O.M. He's wearing a straw hat to keep the strong summer sun off his face, as he proudly shows off his new 600-square-meter processing facility. A few years ago, Ruzene showed up at D.O.M. and felt so impoverished and ashamed that he didn't want to walk through the door. But Atala took to his product, a specialty black rice, and ever since, the Ruzenes have experienced a kind of Alex Atala bailout plan. Now, their rice is served in restaurants and sold in stores. The box of their small-grain rice bears a photo of Ruzene, his wife and Atala clustered like a family. Business has spiked by 500 percent, and the Ruzenes have been able to pay off decades' worth of debt while dedicating their time to developing additional specialty strains of rice. "Alex changed my life," says Ruzene, adjusting his hat. "He talks and other chefs listen. Everyone who eats wants what he has."IT'S NEARLY MIDNIGHT and D.O.M. is bustling, tables still turning over, diners just starting their eight-course tasting menus. Atala is rotating between my table, the kitchen and a four top where ATA board members Smeraldi and the Brazilian branding heavyweight Ricardo Guimaraes are meeting with executives from Banco do Brasil. One of the executives is the vice president of agribusiness and a former senator. ("He still has the president's ear," Atala tells me later. "That was a very important meeting for our institute.") They're all discussing financing for artisanal and native food producers and throwing support behind farmers with sustainable practices rather than the big agricultural conglomerates responsible for a large share of the Amazon's deforestation.Food flows from the kitchen. Next up: Ants, two of them, sitting on a cube of cold pineapple. They taste not like lemongrass, exactly, but
like a field of lemongrass all concentrated into one small insect. When Atala first found them in the far northwestern city of Sao Gabriel da Cachoeria, while doing research for D.O.M., he asked what they'd been seasoned with. Because the flavor struck him as profound, he was astonished to hear the answer: "They are just ants."Around 2 a.m., Atala is preparing to go home, but not before he takes the Banco do Brasil guys into the kitchen for photographs (everyone who comes to D.O.M. asks for photographs), posing with the former senator and his associate in front of a framed native headdress. After he steps back through the glass doors and says his goodbyes, he thumbs a cigarette and shows me another tattoo. Inked across the crook of his right arm, he says, is his story, a crude comic strip that boils it all down to a simple linear equation: There's a sad face with Mohawk leading to a plus sign leading to a boiling pot. Then, there's an equal sign and happy face wearing a toque. "I've had two lives," says Atala. "I was a punk who became a happy chef."
o meu engano...opeito e magoaaborboleta e estomagoetu moras em mimassimvivo e em brasatumoras-me easvezes devoras.lafora, nada me enchetudome faltaquandosalta-tedemim, insolitoeeste sou teu!Napele e nos pelosapelode boca e mao quetocariade tocaiateuamagoquetrocaria cariciasdebarba na cara.seguesdentro aquinasintrinsecas alamedasavenidase searas.DanteSarava Pincelli & Paulo Acacio Ramos185524122016
eles para homenagear Gary, seus oito anos na serie Diffrent Strokes, seus filmes e seu trabalho na National Kidney Foundation. As respostas foram: Nao estamos interessados; Nos nao temos tempo para isso e Passamos." Coleman ficou famoso pelo personagem Arnold Jackson no seriado Diffrent Strokes. No Brasil, a serie foi exibida como "Minha Familia e uma Bagunca", no canal pago Nickelodeon, e como "Arnold", no SBT. A serie foi produzida entre 1978 e 1986.
TV - Pastor Silas Malafaia critica STF e afirma que se PL 122 for aprovado ele sera preso "Nao concordar com a pratica homossexual e totalmente diferente de discriminar ou agredir a honra de pessoas ou grupos homossexuais," dizNo ultimo sabado, 14, o pastor Silas Malafaia usou o espaco na TV do programa Vitoria em Cristo para falar sobre a decisao do Supremo Tribunal Federal de aprovar a uniao estavel entre pessoas do mesmo sexo.O pastor utilizou os artigos da Constituicao Federal, dizendo que o maior perigo para a cidadania e o desconhecimento da Constituicao e para quem pertence ao Reino de Deus e o desconhecimento da Biblia.No artigo 226 que fala sobre a familia, no paragrafo 3o esta escrito que para efeito da protecao do Estado, e reconhecido que a uniao estavel entre homem e mulher como entidade familiar, devendo a lei facilitar sua conversao em casamento.Baseado neste artigo ele defende a opiniao de que a Carta Magna so reconhece uniao entre pessoas de sexo diferentes.O pastor da Assembleia de Deus Vitoria em Cristo tambem falou sobre o Projeto de Lei 122/2006 que criminaliza quem e contra a pratica homossexual.Desafiando aos grupos homossexuais a publicar na integra o texto dessa PL. Para ele essa lei e uma afronta a sociedade brasileira. E tambem desafia os meios de comunicacao a publicarem esse projeto que foi desarquivado pela senadora Marta Suplicy (PT-SP).Malafaia deixa claro nao concordar com a pratica homossexual e totalmente diferente de discriminar ou agredir a honra de pessoas ou grupos homossexuais.Querem dar status de raca para um comportamento, explica o pastor que tambem e psicologo e ainda ensina que a genetica entre homens heterossexuais e homossexuais e a mesma e entre mulheres tambem. Homofobia e uma doenca e ja tem lei para isso, diz.O pastor segue lendo alguns trechos da PL 122/2006 e mostrando onde estao os trechos inconstitucionais de texto.Como fez no Twitter, discutindo com cantores e pastores evangelicos, ele alerta aos pregadores omissos que e ordenanca biblica condenar esses atos.Fonte: GospelPrime Ir para a Pagina de Noticias Internacional - Cristaos interrompem passeata gay que acaba em conflito na Australia A policia precisou intervir, mas ninguem foi presoUm grupo de homossexuais sairam nas ruas da cidade de Adelaide, Australia, em uma passeata contra a homofobia em comemoracao ao Dia Internacional contra a Homofobia, 17 de maio, mas foram surpreendidos com um grupo de evangelicos da igreja Adelaide Street que levaram cartazes com mensagens biblicas que condenam o homossexualismo.Cerca de 100 casais homossexuais tentavam encenar um casamento gay em publico quando o grupo de cristaos chegou. Em meio a confusao, denuncias de agressao de ambos os lados e a policia precisou ser acionada.Uma cadeirante gay acusa um dos cristaos de te-la derrubado da cadeira.Ja os membros da igreja afirmam que tiveram suas faixas rasgadas.Representando a organizacao gay, Jason Virgo afirmou: Um pequeno grupo de cristaos radicais veio com cartazes dizendo que Deus nos odeia. Nao deveriam existir cartazes juntando Deus e odio... Hoje e o Dia internacional contra a homofobia e eles vieram ate nos dizendo coisas homofobicas. E uma
falta de respeito... Nunca iriamos ate a igreja deles atrapalhar o que eles fazem por la.A versao da igreja foi apresentada por Damien Gloury: Fomos atacados e apanhamos porque proclamamos a mensagem crista. Estamos apenas citando a Biblia e ela diz que homossexualidade e pecado... Amamos as pessoas, pode parecer que as estamos condenando, mas nao, estamos apenas pregando a Biblia.Um representante da policia local tirou alguns cristaos da rua para garantir a seguranca deles. Ninguem foi preso.Fonte: Gospelprime