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• "Blumenthal" - Ulrich SchnaussBlumenthal
• Rapture Ready: The Christians United for Israel TourMax Blumenthal's latest takes us on a shocking and at times bizarre tour of right-wing Pastor John Hagee's annual Washington-Israel Summit, blowing the cover off the Christian Zionist movement in the process. Starring Joe Lieberman, Tom DeLay, Pastor John Hagee, Ambassador Dore Gold and a host of rapture-ready evangelicals praying for Armaggedon.
• CPAC 2007: The Unauthorized DocumentaryThe Nation's Max Blumenthal takes us on a revealing (and at times shocking) tour of the Conservative Political Action Conference. Featuring Ann Coulter, Michelle Malkin, Grover Norquist, Mitt Romney, Tom Tancredo, and many more.
• Narda Lepes en Gourmet Londres /19Narda Lepes en Gourmet Londres. Narda entrevista a Heston Blumenthal en The Fat Duck.
• Heston Blumenthal 'Koken met zout'Heston Blumenthal describes a 'defining moment' in his career as a chef when he began to use science in his cooking and started to carry out experiments rather than follow the received wisdom. This occurred when he first thought to ask why salt is always added to the water when cooking green vegetables.
• Heston BlumenthalHeston Blumenthal, le célèbre chef britannique et propriétaire du restaurant Fat Duck, explique l'importance du partage des idées entre chefs. Une séquence du documentaire "Les alchimistes aux fourneaux", realisé par Gilles de Maistre.
• Sarah Palin's Daughter, Republican Values and the RNC '08Max Blumenthal heads to the 2008 RNC for a startling look at the GOP's reaction to the unwanted pregnancy of Sarah Palin's daughter. Starring John McCain's mother and daughter, Rep. Roy Blount, and the Alaska delegation.
• heston Blumenthal's Chocolate MousseForget all you know and watch Heston combine Water and Chocolate to create a stable mousse. It was invented by a French chemist named Dr. Herve This. The recipe is 270 ml. water to 350 grams chocolate. Be sure to use a high quality chocolate.
• Heston Blumenthal/ In Search of Perfection /Fish stockHeston Blumenthal/In Search of Perfection/Fish stockServes 4Preparation time 30 minutesCooking time 30 minutesIngredients * For the stock * 100g/3½oz grapeseed or groundnut oil * 200g/7oz onion, thinly sliced * 150g/5oz button mushrooms, cleaned, thinly sliced * 100g/3½oz leek, white and pale green parts only, thinly sliced * 100g/3½oz fennel, thinly sliced * 250g/9oz carrots, thinly sliced * 1 x 175g/6oz piece haddock tail flesh * 1kg/2¼lb cleaned bones and head from haddock, or other white fish * 50g/1¾oz vermouth liqueur * 100g/3½oz dry white wine * 4 garlic cloves * 6 allspice berries * 1 star anise * 1 tbsp coriander seeds * 2 tsp konbu (edible kelp - available from specialist Japanese stores) * ¼ bunch fresh parsley * For the stock fortification * 16 whole langoustine, preferably live; or best-quality whole frozen langoustine * 25g/1oz grapeseed or groundnut oil * 100g/3½oz leek, thinly sliced * 100g/3½oz carrot, thinly sliced * 100g/3½oz onion, thinly sliced * 25g/1oz garlic, thinly sliced * 50g/2oz vermouth liqueur * 100g/3½oz dry white wine * reserved stockMethod 1. For the stock, pour the oil into a small (8 litre) pressure cooker and place over a medium heat. 2. Add the onion, mushrooms, leek, fennel and carrots and cook for 10-15 minutes, until soft, stirring occasionally. Meanwhile, place the haddock flesh in a food processor and blend to a rough paste. 3. When the vegetables are softened and translucent, but not brown, add the fish, the head and the bones. 4. Immediately add the vermouth and the white wine and bring to the boil, stirring in the garlic, allspice, star anise and coriander seeds. 5. Add enough water to make about 4kg/8lb 13oz of liquid. (The pan should be about two-thirds full.) Cover with the lid and bring up to full pressure for 30 minutes. 6. Remove from the heat and allow to depressurise before removing the lid. 7. Add the konbu and parsley and allow to infuse for 30 minutes. 8. Strain the stock into a large bowl and set aside. 9. For the sock fortification, twist the heads off the langoustine and return the tails to the fridge. 10. Cut the antennae and eyes from the heads with scissors. Discard the lungs and gills, but reserve the rest of the heads and the claws. Reserve the liver and entrails separately for finishing the stock. 11. To prepare the tails, grasp the centre flap (teslon) between your thumb and index finger, then gently twist and pull to remove the intestines. (This works only with live langoustine; if using frozen ones, simply remove the intestines with a paring knife.) Using a pair of kitchen scissors, cut along the shell lengthwise, taking care not to cut into the flesh, and separate the flesh from the shell. 12. Wrap all the tail meat in cling film and keep refrigerated until required. 13. Preheat the oven to 200C/400F/Gas 6. Combine all the shells with the heads and place in a single layer in a roasting pan. Place in the oven to dry roast, tossing them every five minutes until the moisture has evaporated and the shells have a light roasted aroma. Remove and set aside. 14. Meanwhile, pour the oil into a small pressure cooker over a medium heat. Add all the vegetables and cook for ten minutes. 15. When the vegetables are softened and translucent (but not brown) add the vermouth and white wine and bring to the boil. 16. Tip in all the roasted shells and pour in the reserved stock. Cover and bring to full pressure for 30 minutes. 17. Remove from the heat and allow to depressurise before removing the lid. Add the reserved livers and entrails and infuse for 30 minutes. Strain the fortified stock and allow to cool. The stock is now ready to use.
• Jack Blumenthal of Lion Brand speaks to YarncraftersJack Blumenthal of Lion Brand Yarn speaks to Bergen Knitter's Guild.Jack tours and speaks to yarncrafters all over the Tri-State area.If you would like Jack to speak to your knitting or crochet group of 50 or more, please email him at Jack@LionBrand.com.
• Ralph Nader speaks to Max BlumenthalIn a revealing impromptu interview with Ralph Nader, Max Blumenthal questions the former presidential candidate's critique of the two-party system and challenges his progressive credentials
• Allan Blumenthal plays Handel's Chaconne in GAllan Blumenthal, Psychiatrist from New York, plays Handel's Chaconne in G during the preliminary round of the 4th Boston International Piano Competition for Exceptional Amateurs
• Bud Blumenthal / Hybrid technologie clipmontage of images from different performances and installations
• Manual SICS with Blumenthal TechniqueManual SICS with Blumenthal Technique by Dr. Nikhilesh Trivedi, MS, Balaghat (MP), INDIA. Adapted from Video Journal of POS, Vol.I, byRanjit S. Dhaliwal, MDWeb Editor, SICS Club.
• Heston Blumenthal/ In Search of Perfection /Stir-fried duck confitStir-fried duck confitHeston's duck confit is coated in a rich aromatic sauce and served with shiitake mushrooms.Serves 4Preparation time 30 minutesCooking time 30 minutesIngredients * For the mushrooms and aromatics * 140g/5oz shiitake mushrooms, sliced 2cm/0.8in thick * 15g/½ ginger, finely sliced * 50g/1¾oz spring onion, finely sliced * 25g/1oz minced shallot * 5g/¼oz minced garlic * 2g seeded and sliced Szechuan chillies (about 6) * 2 Szechuan peppercorns, crushed * 1 small fresh red chilli, thinly sliced * For the glaze * 65g/2¼oz white port * 50g/1 ¾oz Shaoxing wine or fino sherry * 500g/17½ oz reserved cooking broth (from the crown poaching liquid used in Heston's Peking duck recipe) or alternatively duck stock * 3.5g thinly sliced ginger * 2g crushed star anise * sherry vinegar, to taste * For serving the duck confit * grapeseed oil or groundnut oil * reserved mushrooms and aromatics * reserved glaze * 4 pieces duck confit, preferably legs, meat shredded * soy sauce * sesame oil * 1 head of iceberg lettuce, separated into individual leavesMethod 1. For the mushrooms and aromatics, prepare all the ingredients as listed and set aside. 2. For the glaze, pour the port and wine into a saucepan and bring to a simmer. Set the alcohol alight and let the flame burn out while simmering. 3. Add the broth (or stock) and reduce the liquid to a consistency that coats the back of a spoon. 4. Remove from the heat and add the ginger and star anise for a few minutes, then strain the stock through a fine sieve. Adjust the acidity with the sherry vinegar. Set aside. 5. For the duck confit, heat a wok or a large sauté pan until very hot. 6. Add a small amount of grapeseed oil, the reserved peppercorns and chillies, and swirl to coat the pan lightly. Add the reserved mushrooms, ginger, spring onion, shallot and garlic, and quickly stir fry to keep them from burning. 7. When the mushrooms have started to wilt and the pan smells very fragrant, deglaze the pan with about three-quarters of the glaze. Add the shredded duck confit. 8. Bring the pan to a simmer to warm the meat through. Add more glaze if necessary: it should just coat the meat and vegetables. 9. When everything is hot, remove the pan from the heat and add the soy sauce and sesame oil to taste. It's important not to add the sesame oil until the very last moment or the nutty aroma will be lost. 10. Serve with the iceberg lettuce - the stir-fry can be wrapped up in lettuce to serve.
• Heston Blumenthal/ In Search of Perfection /Basmati velouteHeston Blumenthal/ In Search of Perfection /Basmati velouteServes 4Preparation time 20 minutesCooking time 2 hour 30 minutesIngredients * For the velouté stock base * 50g/1¾oz butter * 250g/8¾oz button mushrooms, cleaned and sliced * 50g/1¾oz white wine * 20g/¾oz Madeira wine * 1kg/2¼lb chicken stock * For the finished velouté stock * 1kg/2¼lb reserved stock base (above) * 250g/8¾oz water from cooking basmati rice * 450g/16oz whipping cream * 80g/2¾oz white wine * 20g/¾oz shallots, thinly sliced * 250g/8¾oz basmati riceMethod 1. For the velouté stock base, melt the butter in a pan wide enough to hold the mushrooms in a single layer. When the butter is foaming, add the mushrooms and cook over a medium heat until they are evenly caramelised, about 15-20 minutes. 2. Add the wine and Madeira and reduce the liquid until syrupy. 3. Add the stock and heat until simmering. Simmer for one hour. 4. Pass the stock through a sieve and discard the mushrooms. Keep refrigerated or use immediately. 5. To finish the velouté stock, place the reserved stock base, basmati water, cream, wine and shallots in a pan. Bring to a simmer over a medium heat and cook for 20 minutes. 6. While the stock is simmering, rinse the rice under running water until all the starch has washed away and the water runs clear. 7. When the stock mixture has simmered for 20 minutes, add the rice and simmer for another ten minutes. 8. Strain and keep refrigerated until ready to use.
• PTV BOOKS: How Bush Rules, by Sidney BlumenthalPoliticsTV.com sat down with for an exclusive interview with author and former senior adviser to President Bill Clinton Sidney Blumenthal. Blumenthal discusses his new book How Bush Rules: Chronicles of a Radical Regime. He talks about the idea of Bush as the Imperial President and the rise of Dick Cheney and Don Rumsfeld as neo-cons.
• Heston Blumenthal/ In Search of Perfection /Raspberry sorbetHeston Blumenthal/ In Search of Perfection /Raspberry sorbetServes 4Preparation time 2 hours, including freezing timeCooking time not applicableIngredients * 750g/1¼ pints frozen organic raspberries * 85g/3oz fructose * 2 tsp vodka * crushed dry ice * white chocolate tubes, to serveMethod 1. Thoroughly thaw the raspberries, then purée them in a food processor or blender. Pass the purée through a coarse sieve to remove the seeds. 2. Weigh out 625g/1lb 6¼oz of the purée and add this to a bowl containing the fructose and vodka. Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed. Reserve the extra purée for finishing the dish. 3. To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping it in a tea towel and beating it with a rolling pin (watch your fingers!). Slowly add spoonfuls of the crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen. 4. Scrape the sorbet into a piping bag and place in the freezer for about 20 minutes to harden slightly. 5. Use the piping bag to inject the sorbet into white chocolate tubes placed upright on a tray. Place the tray in the freezer for the sorbet to harden. Any extra sorbet can be kept in the freezer in a sealed container. The remaining purée can be used as decoration.
• Max Blumenthal interviews Holocaust denier David IrvingMax Blumenthal interviews British Holocaust denier David Irving in New York City July 16, 2008.
• Generation Chickenhawk: With The College RepublicansMax Blumenthal takes us on a hilarious and shocking tour of the College Republican National Convention, where the GOP's next generation cheer on the war in Iraq, then make sorry excuses for why they can't serve. Also featuring Tom DeLay, brainwashed evangelical youth, and moving interpretive dance by Blumenthal.
• Heston Blumenthal/ In Search of Perfection / Caraway biscuitsHeston Blumenthal/ In Search of Perfection / Caraway biscuitsPreparation time 1 hour 30 minutes, including chilling timeCooking time 10 minutesIngredients * 150g/5¼oz unsalted butter * 100g/3½oz unrefined caster sugar * 50g/1¾oz ground almonds * ½ tsp salt * 1&frac12g/¼oz baking powder * 125g/4½oz plain flour * 1 vanilla pod, seeds only * 10g/½oz caraway seeds, lightly toasted * 45g/1½oz (about 3) free-range egg yolksMethod 1. Place the butter and sugar in a food mixer and cream together for five minutes. 2. Add all the dry ingredients, including the vanilla seeds and caraway seeds, and continue to mix until incorporated thoroughly. 3. Add the egg yolks one at a time until incorporated and a dough forms. 4. Remove the dough from the mixer and wrap in cling film. Place in the fridge and leave for at least one hour. 5. Cut out a piece of parchment paper the same size as your baking sheet and place on a work surface. Sit the dough on the parchment paper and cover with another sheet of parchment paper. 6. Using a rolling pin, roll the dough out to a thickness of 1mm. Place in the freezer until completely chilled through. 7. Preheat the oven to 150C/300F/Gas 2. 8. Remove the top sheet of parchment from the chilled dough and place on a baking tray and bake in the oven for ten minutes, or until golden-brown. 9. Remove from the oven and immediately cut out 5cm/2in circles from the cooked dough, using a pastry cutter. 10. Allow to cool completely before using in the trifle, or serving separately.
• Roy Blumenthal discussing Han HoogerbruggeThis five-minute piece is part of my course requirement for a Masters in Digital Arts at Wits University for Christo Doherty. (Course -- WSOA 7007: Critical Debates in Digital Art and Culture.)In it, I discuss the 'Modern Living/Neurotica' series of interactive Flash animations by Nederlands artist, Han Hoogerbrugge. The series is at http://ml.hoogerbrugge.com.My final paper is at http://schmucknews.blogspot.com/2007/06/interface-as-artifice-interface-as.html. I received 75% for it. I'm pretty happy with that.I've intentionally made this piece incredibly low-tech. I love the clash between high-tech and low-tech.I used a low-end web cam and microphone to record it. I used Camtasia to record the screen-captures. And I used Adobe Premiere Pro to make an AVI movie of it. I then went back to Camtasia to produce a very small version of it as an FLV file.Turns out YouTube doesn't ACCEPT FLV files, even though that's the damned format they PLAY them in. Dammit.So then I had to make a NEW playout, this time as a very low quality 38 meg AVI file.[UPDATE 11 April 2007:] That made a TERRRRRRIBLE YouTube viewing experience. The resolution made it unwatchable. So now I've made a version that's 84 megs. I'll give that a try.
• max blumenthal: generation chickenhawkmax bloomenthal sees what young college republicans have to say about the war.
• Heston Blumenthal 24 hour SteakI love Heston,s cooking so trying his 24 hour steak
• How to Cook Creatively with Sherry - with Heston BlumenthalTop tips from culinary alchemist Heston Blumenthal on how best to use sherry for cooking and drinking. Visit www.tenstartapas.com for more information and recipes.
• FETTER FETTSACK AUS BLUMENTHALdamit haben wir dich blamiert !
• 2008 SCCA Runoffs F500 Jeff Blumenthal crash endingIn car video from Heartland Park at 2008 Runoffs. Some lonely laps (because of a spin early in the race) before things got interesting when the leaders came around. The real fun starts at 3:50 of the video when the race leader Jason Knuteson passed me at turn 1 lap 11. Bob Giesen then passed me at turn 3 on lap 12, followed by contact with Steven Thompson at turn 10 which ended my race. Note where Steven's right front wheel is up on my left sidepod! Ouch!
• Roy Blumenthal Visual Facilitator: CNBC AFRICA KaleidoscopeI was interviewed on air on Saturday 4 October 2008 about my new role on the Kaleidoscope team.I'm the show's resident visual facilitator, making pictorial interpretations of the interviews on the show.We broadcast every Saturday night, 7:30pm to 8:00pm Central African Time (which is +2 hours GMT), on CNBC AFRICA. That's on Channel 410 on South Africa's DStv, and in various free-to-air satellite offerings across Africa.I work on an Asus R1E tablet pc, sponsored by Rectron South Africa. I use ArtRage software to make my paintings.I hope you'll check out my visual facilitation portfolio online. It's at http://snipurl.com/visualfacilitation.Hire me. I work internationally.This footage is used with the full permission of CNBC AFRICA.
• Unwetter Bremen Blumenthal Teil 1Unwetter in Bremen-Lüssum, 15.06.07 14:45 Uhr, 23,3 Liter Regen in 15 Minuten
• Heston Blumenthal/ In Search of Perfection /Tomato sauceHeston Blumenthal/In Search of Perfection/Tomato sauceServes 8Preparation time 20 minutesCooking time 30 minutesIngredients * 3kg very ripe tomatoes * salt, as neededMethod 1. Cut the tomatoes in half and, using a spoon, scoop the pulp and seeds into a bowl. Avoid damaging the central veins of each tomato, so that the sliced tomatoes retain their shape. Reserve some of the tomato halves for garnish. 2. Press the pulp through a very coarse sieve to remove any seeds and large pieces of the flesh and core. 3. Pour the liquid into a pan and reduce at a simmer until the liquid takes on a thick, ketchup-like consistency. Stir often with a wooden spoon as the concentrate thickens - lower the heat to avoid burning it. 4. Season with a little salt to taste. The flavour will be very intense, but it will really enhance the meaty flavours of any hamburger.

Cooking Aspargus

Cooking Aspargus in oil keeps the flavour best

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