Dine and Dish: Tabachines Cocina in northwest Fresno - KFSN-TV

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FRESNO, Calif. (KFSN) -- The sizzle and setting of Tabachines Cocina at Palm and Herndon in northwest Fresno keeps bringing my colleague Vanessa Vasconcellos back for more.

"Strictly for the shrimp tostadas!" Vasconcellos jokingly said. "This is the place I take all my friends when they're visiting me in town."

As for the name Tabachines? The name comes from a very iconic tree in Guadalajara.

"When I was growing up all I ever had was fresh food, colorful food presented in a way you were excited," Tabachines Cocina Owner Consuelo Alvarado said. "Our head chef, Tyler Williams, has embraced our culture, our food."

"I worked in Napa, worked in Paso then came here."

Their shrimp are cooked in a chipotle pepper, agave sauce, and placed on a bed of guacamole.

They're smoky and sweet.

"What I love is that the spice isn't overwhelming. It's just something that will give you a little kick start to your meal."

Chicken mole was next.

"A traditional Mexican sauce. It consists of dried chiles, tomato, onions, tomatillo, garlic," Williams said.

Butter's part of the base for the locally produced Mary's chicken breast.

And the mole must stand up to a tradition.

"Consuelo's mother was the final approval on that one," Williams said. "Tasting, making sure everything was top notch."

Tasting it with the carrots and leeks cooked with agave was even better.

"One of the things I love, between the ambiance and the food itself. It's tradition with a modern twist," Vasconcellos said.

Sometimes people order whatever the staff suggests.

"We love to do that because that is a confirmation that we know our guests," Alvarado said.

Apparently they know I love baja fish tacos. The tilapia is cooked with a very light Pacifico beer batter and is topped with chipotle aoli.

The tequila bar features more than 120 selections from Guadalajara.

"It has to be from our city and state to be called tequila," Alvarado said.

From colorful cocktails to traditional tastes, Tabachines has a strong following.

And a tip if you join Vanessa for the spicy shrimp tostadas.

"They come in five so if there's two of us, let me grab that third one," she said.

Visit the Dine and Dish interactive map to find this location and all previously featured restaurants!

For news updates, follow Vanessa Vasconcelos on Facebook, Twitter and Instagram.

For news updates, follow Dale Yurong on Facebook and Twitter.

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Coronation Chicken wasn't originally called Coronation Chicken - it had much fancier name - The Mirror

This savory Mexican dish made with vanilla is a first for Eva Longoria - CNN

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Editor’s Note: The CNN Original Series “Eva Longoria: Searching for Mexico” journeys across the country’s vibrant regions to reveal its colorful cuisines. The series airs at 9 p.m. ET/PT Sundays.

CNN  — 

Vanilla is frequently added to desserts, but in Mexico, where the plant originates, uses for the spice are limitless — working its way into savory main dishes.

Norma Gaya’s family has been harvesting vanilla for a long time. The Gaya Vai-Mex vanilla plantation in Gutiérrez Zamora, in the eastern state of Veracruz, is the oldest in the region.

Indigenous people first harvested the beans from Vanilla planifolia, a tropical orchid native to Veracruz, along the Gulf of Mexico. When Aztecs conquered the region, they taxed the Totonacs in the form of the prized vanilla. Following the Spanish invasion in 1519, vanilla was imported to Europe and became one of the most sought-after spices.

Growing the pods is labor-intensive, making vanilla second only to saffron when it comes to the priciest spices.

Gaya is the first woman to take charge of her family’s vanilla business, which was established in 1873.

“The first day, I had to drink a lot with the vanilla producers, so they would accept me,” Gaya told Budget Travel in 2007.

In her kitchen, Gaya adds surprisingly versatile vanilla to everything, enhancing the flavor of salad dressing, coffee, pasta — and even chicken.

Gaya’s great-grandfather created the family’s signature vanilla chicken recipe, which calls for a creamy, buttery sauce.

Make this grilled fish with sour orange for taco night

She made the heirloom dish for actor, producer and TV host Eva Longoria, who calls herself “probably the biggest fan of vanilla,” in an episode of the CNN Original Series “Eva Longoria: Searching for Mexico.”

In this specialty, the chicken is cooked in a sauce that contains 4 tablespoons — that’s an entire ¼ cup — of pure vanilla extract. Then, the meat is topped with black vanilla seeds scraped from the vanilla bean.

“It’s like caviar — you’ve gotta be very sparing with it,” Longoria said of the vanilla seeds.

Gaya calls it black gold.

“I’ve never had chicken with vanilla,” Longoria said as she helped Gaya prepare the meal.

“Oh, my God. Everybody has to eat this when we’re done (shooting),” Longoria told the crew as she tried the vanilla chicken for the first time.

Norma Gaya of the Gaya Vai-Mex plantation in Mexico's Veracruz state uses her family's pure vanilla extract in this creamy chicken dish and finishes it with vanilla seeds.

CNN

Chicken With Vanilla-Allspice Cream Sauce

Whole vanilla beans can be found online and at specialty grocery stores.

Makes 4 to 6 servings

Ingredients

2.2 pounds I 1 kilogram boneless, skinless chicken thighs and legs, chopped into large pieces

½ cup | 118 milliliters apple cider vinegar

Salt and freshly ground pepper to taste

6½ tablespoons I 90 grams unsalted butter, divided

2½ cups | 125 grams white onion, diced

2 cups | 473 milliliters heavy whipping cream

2 cups | 473 milliliters whole milk

¼ cup | 60 milliliters vanilla extract

1½ tablespoons | 10 grams ground allspice

Vanilla bean (optional)

Warm tortillas for serving

Instructions

1. Combine the chicken and apple cider vinegar in a bowl and season with salt and pepper.

2. Melt 3½ tablespoons (or 50 grams) butter in a saucepan over low heat for 2 minutes. Add onions and cook, stirring frequently, until translucent, about 10 minutes. Remove from heat and transfer onions and melted butter to a blender. Add the cream, milk and vanilla extract. Blend well until smooth.

3. In a saucepan, sauté the chicken over medium heat with remaining scant 3 tablespoons (or 40 grams) butter and add the creamy onion mixture and allspice. Simmer chicken until cooked through, about 30 minutes. (The internal meat temperature should be 165 degrees Fahrenheit or 74 degrees Celsius).

4. Divide chicken and sauce among individual plates and serve with warm tortillas. If desired, scrape the black vanilla seeds from inside the vanilla bean pod and sprinkle over the dish.

Craving more? Sign up for CNN Travel’s Unlocking Mexico newsletter series. The four-part guide curates the choices in a country with a rich cultural heritage to give you a taste of the superlatives. ¿Quieres leer esta serie en español? Suscríbete aquí.

This recipe is courtesy of Norma Gaya of Gaya Vai-Mex.

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What Is Coronation Chicken? The History Behind the Dish. - The New York Times

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This curried chicken salad recipe with a regal history is well worth making for coronation watching and beyond, Melissa Clark writes.

No matter how you feel about King Charles III and Queen Camilla’s recently revealed signature quiche, it seems unlikely to eclipse the most famous coronation dish of all — coronation chicken.

Created for the coronation of Queen Elizabeth II in 1953, the posh, delicately flavored chicken has, like Britain itself, changed a bit since. What was originally an aristocratic paragon of classic French technique has been democratized into a weeknight-easy chicken salad. Though enormously popular in Britain as a sandwich filling and baked-potato topper, this ocher-tinted, raisin-studded dish would be unrecognizable to any of the 350 dignitaries who partook of its regal ancestor.

Recipe: Coronation Chicken Salad

Queen Elizabeth II and the Duke of Edinburgh waving at crowds on her coronation day in 1953.Keystone/Hulton Archive, via Getty Images

The original, developed at the Cordon Bleu culinary school in London, was called “poulet Reine Elizabeth.” A dish of cold poached chicken in a rose-hued sauce made from red wine, mayonnaise, whipped cream, apricot purée and a faint whiff of curry powder, it was served alongside a pea-studded rice salad at a coronation banquet to the queen’s honored guests (but not likely to the queen herself).

Find more coronation recipes on New York Times Cooking.

Sejal Sukhadwala, a London-based food writer and author of “The Philosophy of Curry,” describes that dish as shaped by French cuisine with a nod toward colonial India, and based on the jubilee chicken created in 1935 for George V, who, like his grandmother Queen Victoria, had a penchant for curries.

“The curry powder in coronation chicken was probably an acknowledgment of the influence of the empire and a tribute to the two previous curry-loving monarchs,” Ms. Sukhadwala wrote in an email.

Mayonnaise, golden raisins, almonds and mango chutney form the base of this newer take on the coronation snack.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Over the years, the recipe has become something more accessible to British home cooks. Out went the red wine reduction, whipped cream, homemade mayonnaise and apricot purée; in came jarred mayonnaise, golden raisins, sliced almonds and mango chutney, pantry staples you could quickly stir together in one bowl. And what was once a pinch of curry powder grew to several tablespoons, staining the mix a vivid — some say lurid — yellow.

By the 1980s, coronation chicken salad had become ubiquitous in Britain, found in ready-made sandwiches at Marks & Spencer and on backyard bridal and baby shower menus alike.

This steep ascent was fueled by what the British food writer Gurdeep Loyal, author of “Mother Tongue: Flavours of a Second Generation,” calls a revival of Raj nostalgia that set in with Margaret Thatcher’s tenure as prime minister.

Coronation chicken “wants to evoke the peacocks and rubies, the grandeur and spice of regal Indian dynasties, without actually delivering any strong flavors,” Mr. Loyal said.

Yet he’s a fan. His version, which uses a complex Punjabi masala with black and green cardamom, ajwain, fennel and tamarind, alludes to the beloved 1980s version of his childhood while celebrating Mr. Loyal’s identity as a second-generation British Indian.

“I’m un-diluting its Indianness,” he said.

Still, the 1980s version is delightful, and a snap to make.

Starting with cooked chicken that already has loads of flavors will put you on the right foot.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Curry paste rather than curry powder is ideal here and gives the sandwich filling a vivid hue.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

The key is to choose your ingredients carefully. Start with cooked chicken that already has loads of flavor, whether you’re poaching it yourself or buying a rotisserie bird from the store. Find a mango chutney brand that’s complex and not too sweet. Use a good, tangy mayonnaise, ideally homemade. And — if you can find it — stir in curry paste from a jar instead of curry powder, which, depending on the brand, can have a raw, acrid undertone.

The result is a dish for the people that’s fit for a king. Which you might be hard-pressed to say about quiche.

More Coronation Recipes

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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Dine and Dish: Tabachines Cocina in northwest Fresno - KFSN-TV

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FRESNO, Calif. (KFSN) -- The sizzle and setting of Tabachines Cocina at Palm and Herndon in northwest Fresno keeps bringing my colleague Vanessa Vasconcellos back for more.

"Strictly for the shrimp tostadas!" Vasconcellos jokingly said. "This is the place I take all my friends when they're visiting me in town."

As for the name Tabachines? The name comes from a very iconic tree in Guadalajara.

"When I was growing up all I ever had was fresh food, colorful food presented in a way you were excited," Tabachines Cocina Owner Consuelo Alvarado said. "Our head chef, Tyler Williams, has embraced our culture, our food."

"I worked in Napa, worked in Paso then came here."

Their shrimp are cooked in a chipotle pepper, agave sauce, and placed on a bed of guacamole.

They're smoky and sweet.

"What I love is that the spice isn't overwhelming. It's just something that will give you a little kick start to your meal."

Chicken mole was next.

"A traditional Mexican sauce. It consists of dried chiles, tomato, onions, tomatillo, garlic," Williams said.

Butter's part of the base for the locally produced Mary's chicken breast.

And the mole must stand up to a tradition.

"Consuelo's mother was the final approval on that one," Williams said. "Tasting, making sure everything was top notch."

Tasting it with the carrots and leeks cooked with agave was even better.

"One of the things I love, between the ambiance and the food itself. It's tradition with a modern twist," Vasconcellos said.

Sometimes people order whatever the staff suggests.

"We love to do that because that is a confirmation that we know our guests," Alvarado said.

Apparently they know I love baja fish tacos. The tilapia is cooked with a very light Pacifico beer batter and is topped with chipotle aoli.

The tequila bar features more than 120 selections from Guadalajara.

"It has to be from our city and state to be called tequila," Alvarado said.

From colorful cocktails to traditional tastes, Tabachines has a strong following.

And a tip if you join Vanessa for the spicy shrimp tostadas.

"They come in five so if there's two of us, let me grab that third one," she said.

Visit the Dine and Dish interactive map to find this location and all previously featured restaurants!

For news updates, follow Vanessa Vasconcelos on Facebook, Twitter and Instagram.

For news updates, follow Dale Yurong on Facebook and Twitter.

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Dish may have a FWA win in 12GHz - Light Reading

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The FCC said it would consider new rules for the 12GHz spectrum that could pave the way for fixed wireless operations in the band. If the agency does move forward on the topic, Dish Network officials would undoubtedly cheer the move.

However, the topic remains under debate, at least for now.

"The commission will vote on an order that would preserve the 12.2-12.7GHz band as a home for next-generation satellite broadband operations by rejecting proposals to introduce ubiquitous, high-power mobile operations in the band," FCC Chairwoman Jessica Rosenworcel wrote on the agency's website, in her agenda for the FCC's upcoming meeting on May 18. "At the same time, we propose further investigation of expanded terrestrial fixed use or unlicensed use in this 500 megahertz band."

The move was cheered by some players pushing for new rules for the band.

"We applaud the move to quadrupling the national availability of midband spectrum for fixed wireless," V. Noah Campbell, CEO of RS Access, said in a statement.

A ruling years in the making

The debate over 12GHz has been brewing in Washington, DC, for years.

On one side sit satellite companies, including SpaceX's Starlink, that are using the 12GHz band in part for their burgeoning low-Earth orbit (LEO) satellite operations. They generally reject calls for new rules allowing other kinds of operations in the band.

On the other side of the 12GHz debate sit Dish Network, RS Access and others, backed partly by billionaires like Charlie Ergen and Michael Dell. Some of those companies also use the 12GHz band for satellite-based services, but they're urging the FCC to allow terrestrial 5G signals in at least a part of the band, potentially under some kind of spectrum-sharing setup.

In the middle sit companies such as AT&T and T-Mobile. They agree that the 12GHz band should be opened for terrestrial 5G, but they have also hinted that the FCC ought to auction the 12GHz band instead of handing it off to companies like Dish and RS Access that currently hold some rights to it.

Each side has been working to convince FCC regulators of the merits of their side of the debate. And Rosenworcel's new proposal – the details of which ought to be released later this week – appears to offer a mixed ruling. On the one hand, she nixed mobile operations in the band – a win for the likes of SpaceX. But on the other hand, she left the door open to applications like fixed wireless access (FWA) – a possible victory for Dish and RS Access.

Dish's FWA ambitions

"We think there's certainly an opportunity for fixed wireless in rural America," Dish Chairman Charlie Ergen said last year during his company's earnings call.

Ergen
(Source: Light Reading)

Ergen said Dish is keeping a watchful eye on the fixed wireless successes of T-Mobile and Verizon. "I think it's very creative in terms of what they're doing [with FWA]," he said. "I think there are maybe other ways to do it, depending on where you are and the densities you have."

And Ergen suggested that the 12GHz band is an "ideal frequency" for FWA that could support "millions of customers," particularly in rural areas. Dish has the rights to 12GHz licenses covering wide swathes of the US.

Thus, Rosenworcel's openness to FWA in the 12GHz band could represent an opportunity for Dish to play in the FWA industry. However, that's only if the agency does, at some point in the future, move forward with rules that would allow Dish to retain its 12GHz rights and to offer fixed wireless services in the band.

Dish has been struggling with a variety of issues recently. The company has been battered by security troubles, Wall Street skepticism and a growing exodus of top executives, alongside a new 5G network beset with glitches and delays.

The other 12GHz band

In her May meeting agenda, Rosenworcel said the FCC would also propose new rules for another portion of the 12GHz band. Specifically, she said the agency would vote on new rules for the 12.7-13.25GHz band that would allow for "new mobile broadband or other expanded use."

The 12.7-13.25GHz band is different from the 12.2-12.7GHz band at the center of the debate among Dish, SpaceX, RS Access and others.

Rosenworcel's plans to move forward on the 12.7-13.25GHz band come as little surprise. Late last year, she hinted at her interest in the band as a possible location for the agency's next big 5G spectrum push.

Indeed, the US cellular industry has been clamoring for more spectrum for 5G. For example, the industry's big trade association, CTIA, recently commissioned a study that found that 5G networks may begin to run out of capacity within the next five years.

Moreover, the 12.7-13.25GHz band appears to sit squarely in the 7GHz and 20GHz range that players like Nokia and Ericsson have pegged for future 6G services.

Related posts:

— Mike Dano, Editorial Director, 5G & Mobile Strategies, Light Reading | @mikeddano

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SEC Midweek Dish • D1Baseball - D1 Baseball College Baseball News & Scores

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SEC Extra Mark Etheridge - April 27, 2023

The SEC had its worst midweek, going 5-7 overall, although two teams did play one another.

Mississippi State won its third game in four tries this season over Ole Miss taking the Governor’s Cup game in Pearl, 2-1. Both pitching staffs ruled the day as MSU and Ole Miss had five and four hits, respectively. An Ole Miss error allowed an unearned run, which proved costly. Kemp Alderman had two of the Rebels’ four hits. Luke Hancock had two of the Bulldogs’ five hits.

Kentucky set a new attendance record at 5,292 in a 7-0 loss to Louisville. The Wildcats[…]

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KP Performance Antennas Launches 4.9 to 6.4 GHz Dish Antennas with Integrated Mimosa C5x Adapters - Yahoo Finance

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New Series of 6 GHz Dish Antennas with Mimosa C5x Adapters Saves Time and Money

IRVINE, Calif., April 27, 2023 /PRNewswire-PRWeb/ -- KP Performance Antennas, an Infinite Electronics brand and a manufacturer of wireless network antennas, has just released a new series of 4.9 to 6.4 GHz dish antennas with integrated Mimosa twist-on radio adapters, including B5x, C5x, C6x and more.

KP Performance Antennas' new 4.9 to 6.4 GHz dish antennas feature rugged, aluminum designs for reliable performance in harsh weather as well as dual V/H polarization or +-45° polarization.

The new dish antennas support 4.9 GHz public safety applications, MIMO and 802.11n wireless applications, and licensed and unlicensed frequencies up to 6.4 GHz.

By integrating the radio mounts right onto the antenna, time and money will be saved when installing Mimosa radios.

"We've designed our antennas to build upon the wireless broadband achievements of Mimosa by making our antennas compatible with Mimosa's solutions via quick-connect adapters. Now installers can complete jobs faster and get their customers online more quickly," said Kevin Hietpas, Antenna Product Line Manager.

KP Performance Antennas' new 4.9 to 6.4 GHz dish antennas with Mimosa C5x adapters are in-stock and available for same-day shipping. For inquiries, call 1-855-276-5772.

About KP Performance Antennas:

For over 15 years KP has helped wireless network installers and IT professionals maximize ROI with products engineered to exceed industry expectations by delivering superior throughput, greater service coverage, dependable performance and reduced maintenance costs. The company also provides responsive service, expert technical support and same-day shipping. KP is an Infinite Electronics brand.

About Infinite Electronics:

Based in Irvine, Calif., Infinite Electronics is a global electronics supplier with a broad range of components, assemblies and wired/wireless connectivity solutions serving the aerospace/defense, industrial, government, consumer electronics, instrumentation, medical and telecommunications markets. Its brands are Pasternack, Fairview Microwave, L-com, MilesTek, ShowMeCables, NavePoint, INC Installs, Integra Optics, PolyPhaser, Transtector, KP Performance Antennas, RadioWaves and Aiconics. Infinite serves its global customer base with deep technical expertise and support. Its broad inventory is available for immediate shipment, fulfilling unplanned demand for engineers and technical buyers. Infinite is a Warburg Pincus portfolio company.

Media Contact

Peter McNeil, KP Performance Antennas, 978-682-6936, pmcneil@infiniteelectronics.com

SOURCE KP Performance Antennas

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Investors five-year losses continue as DISH Network (NASDAQ:DISH) dips a further 10% this week, earnings continue to decline - Yahoo Finance

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Long term investing works well, but it doesn't always work for each individual stock. We don't wish catastrophic capital loss on anyone. Imagine if you held DISH Network Corporation (NASDAQ:DISH) for half a decade as the share price tanked 79%. And some of the more recent buyers are probably worried, too, with the stock falling 78% in the last year. The falls have accelerated recently, with the share price down 52% in the last three months.

Given the past week has been tough on shareholders, let's investigate the fundamentals and see what we can learn.

See our latest analysis for DISH Network

While markets are a powerful pricing mechanism, share prices reflect investor sentiment, not just underlying business performance. By comparing earnings per share (EPS) and share price changes over time, we can get a feel for how investor attitudes to a company have morphed over time.

During the five years over which the share price declined, DISH Network's earnings per share (EPS) dropped by 0.8% each year. Readers should note that the share price has fallen faster than the EPS, at a rate of 27% per year, over the period. So it seems the market was too confident about the business, in the past. The low P/E ratio of 1.61 further reflects this reticence.

The company's earnings per share (over time) is depicted in the image below (click to see the exact numbers).

earnings-per-share-growth

It's good to see that there was some significant insider buying in the last three months. That's a positive. That said, we think earnings and revenue growth trends are even more important factors to consider. This free interactive report on DISH Network's earnings, revenue and cash flow is a great place to start, if you want to investigate the stock further.

A Different Perspective

We regret to report that DISH Network shareholders are down 78% for the year. Unfortunately, that's worse than the broader market decline of 3.1%. However, it could simply be that the share price has been impacted by broader market jitters. It might be worth keeping an eye on the fundamentals, in case there's a good opportunity. Unfortunately, last year's performance may indicate unresolved challenges, given that it was worse than the annualised loss of 12% over the last half decade. Generally speaking long term share price weakness can be a bad sign, though contrarian investors might want to research the stock in hope of a turnaround. It's always interesting to track share price performance over the longer term. But to understand DISH Network better, we need to consider many other factors. Even so, be aware that DISH Network is showing 3 warning signs in our investment analysis , you should know about...

There are plenty of other companies that have insiders buying up shares. You probably do not want to miss this free list of growing companies that insiders are buying.

Please note, the market returns quoted in this article reflect the market weighted average returns of stocks that currently trade on American exchanges.

Have feedback on this article? Concerned about the content? Get in touch with us directly. Alternatively, email editorial-team (at) simplywallst.com.

This article by Simply Wall St is general in nature. We provide commentary based on historical data and analyst forecasts only using an unbiased methodology and our articles are not intended to be financial advice. It does not constitute a recommendation to buy or sell any stock, and does not take account of your objectives, or your financial situation. We aim to bring you long-term focused analysis driven by fundamental data. Note that our analysis may not factor in the latest price-sensitive company announcements or qualitative material. Simply Wall St has no position in any stocks mentioned.

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Sachin Tendulkar reveals his ‘favourite Maharashtrian dish’; and no, its not vada pav - The Indian Express

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Sachin Tendulkar, who just turned 50 on April 24, opened up about his favourite Maharashtrian dish, 3 am buddy, and more in a fun, 59-second candid chat.

In an interaction with Curly Tales, the former batsman shared his favourite Maharashtrian dish — “varan bhaat,” he said. For the unversed, varan bhaat is a type of dal chawal made with tuvar dal or pigeon peas, and a dollop of ghee.

Already in the mood for some? We shall not disappoint you. Here’s a quick recipe from chef Sanjeev Kapoor that can be prepared at home. Take a look.

How to make Varan Bhaat?

Ingredients

1½ cups – Split pigeon peas (toovar dal), soaked for 30-40 minutes and drained
1½ cups – Ambemohor rice, soaked and drained
1 tsp – Turmeric powder
¼ tsp – Asafoetida (hing)
Salt to taste
Ghee to drizzle

Method

*Add rice and 3 cups of water in a pressure cooker. Cook on low heat till 4 whistles are given.
*Add the dal, turmeric powder, asafoetida and salt in a pressure cooker. Add two and a half cups of water. Mix well. Cook on low heat till four whistles are given. Switch off heat. Churn and mash the dal such that it is still coarse.
*Serve varan hot with cooked rice, drizzled with ghee.

This is, however, not the first time the ‘Master Blaster’ has opened up about his favourite Maharashtrian food. Earlier, he had shared his love for misal pav on Twitter. In a video, while devouring a spoonful of the curry, he said; “Misal pav’s matter itself is different. Its reminds me of Burmese croustade. But Maharashtra’s misal pav is number 1.”

“Be it a Sunday or a Monday, I’ll take Misal Pav any day! What’s your idea of a perfect breakfast?” read the caption of the tweet.

Be it a Sunday or a Monday, I’ll take Misal Pav any day!

What’s your idea of a perfect breakfast?🍴😋#MisalPav pic.twitter.com/VewgsNTsRH

— Sachin Tendulkar (@sachin_rt) December 12, 2021

During the interview, Tendulkar also shared that friends and cricketers like Subrato Bannerjee, Ashish Nehra, Harbhajan Singh, and Yuvraj Singh as the “life of any party”. He also opened up about how he is never the first one on the dance floor. “My only footwork is on the ground,” he responded cheekily.

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Who was the last person he called? “Anjali”, he shared referring to his wife who he has been married for 28 years.

He also expressed that he 3 am buddy is Yuvraj Singh as “he travels a lot”.

The celebrity cricketer also shared a few photos of himself enjoying a cup of tea on his birthday.

“Tea Time: 50 not out”, he captioned the post.

Take a look.

Tea time: 50 Not Out! pic.twitter.com/WzfK88EZcN

— Sachin Tendulkar (@sachin_rt) April 24, 2023

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Sachin Tendulkar reveals his ‘favourite Maharashtrian dish’; and no, its not vada pav - The Indian Express
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These droolworthy Pinoy-sounding dishes are made by AI - ANCX

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These droolworthy Pinoy-sounding dishes are made by AI  ANCX

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Misal Pav Named One Of The Best 'Traditional Vegan Dishes' In The World - Aloo Gobi And Rajma Also On List - NDTV Food

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Two weeks back, we reported that Shahi Paneer and Paneer Tikka were ranked among the Top 10 Cheese Dishes in the world. Other desi paneer dishes were also featured in the Top 50 list (Read more here). Now, Indian cuisine has again come under the global spotlight, as part of a list of the Best Traditional Vegan Dishes. The rankings were recently released by Taste Atlas, a food guide platform. Foreign delicacies dominated the top 10, including guacamole, hummus and spaghetti aglio e olio. However, the 11th place was occupied by a delicious food combo from India - the famous Misal Pav from Maharashtra.
Also Read: How To Make Kokomo Sherbet? Try This Quintessential Maharashtrian Drink Now

For the uninitiated, Misal refers to a spicy curry-like preparation typically made with moth beans, onions, chivda, etc. Pav is a type of bread widely available in the western states of India, which is most commonly paired with misal (Recipe video here). This savoury combo was not the only Indian dish to make it to the top 50. At 20th place, we spotted another favourite: Aloo Gobi (a North Indian dish made using potatoes and cauliflower). It was closely followed by Rajma in the 22nd place and Gobi Manchurian in the 24th. Interestingly, Rajma Chawal was considered separately and it was ranked 41st.

_{Rajma (a preparation of red kidney beans) is often savoured with rice (chawal). Photo Credit: iStock}

A dish named Masala Vada was ranked 27th. Taste Atlas mentioned that this particular snack originates from Tamil Nadu, but also clarified that other versions exist. "This tea-time snack is usually made with a combination of chana dal, onions, ginger, curry leaves, fennel seeds, dried red hot peppers, vegetable oil, and salt," said the website. This is similar to Parippu Vada, a spicy and crunchy snack from Kerala made using many of the same ingredients. Find the full recipe here.
Also Read: Fattoush Named One Of The Top 10 Salads Of the World - Here's How To Make It

If Mumbaikars were not rejoicing already at the recognition of Misal Pav, here's some more good news. The popular street food Bhel puri also made it to the top 50, occupying 37th place. Bhel puri may be considered a chaat item and is made using kurmura (puffed rice), onions, tomatoes, potatoes, ground nuts, sev, etc. mixed with sweet and spicy chutneys. If you're craving some Bombay-style bhel puri now, click here for a quick recipe.

Take a look at the entire list of dishes here:

Did you ever realise that these desi dishes were also vegan? Let us know in the comments below.

About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.

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Coltivare in the Heights has possibly spring's best dish - Houston Chronicle

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Every so often in my critical life, a dish will make time seem to pause and then stretch, as I find myself marveling, “How can anything taste this good?”

These moments of acute wonder and thanksgiving don’t come around that often. I had experienced two of them on consecutive days in Lafayette in early March, so I figured I wasn’t due for another one for awhile.

Then boom! Coltivare’s lemon ricotta dip, with spring peas and herbs right out of the Gulf Coast Italian restaurant’s kitchen garden, caught me by surprise recently. I ordered it for a solo snack, thinking I’d take the leftovers home. 

There were no leftovers. 

This was dinner, I realized as the cool citric flavors, the minty herbal twinges and heartbreakingly fresh green pea essence swept over me. The colors popped. The whipped-ricotta smoothness seemed miraculous in an age in which newly ubiquitous ricotta dips can be grainy and chalky and downright unpleasant. 

These were exceptional ingredients masterfully handled by chef Ryan Pera and his lieutenants. The lilting ricotta came from Dallas’s Mozzarella Company, a distinguished pioneer in the world of Texas cheese. The vividly green local peas—some whole, some coarsely chopped—and the dark emerald mint leaves came together in a sluice of fruity lemon mosto, the Ligurian olive oil pressed with fresh citrus.

Slices of Magnol Bakery’s wheaty sourdough batard, one of the city’s finest loaves, were on hand for scooping duty. But I ended up forking the ricotta melange right into my mouth, the better to appreciate its astonishing immediacy.

Dishes like this are the reason I make a pilgrimage or two to Coltivare each spring, so I can try the latest iterations of the restaurant’s seasonal classics. Pera and company are constantly tweaking and improving, so there’s always the prospect of encountering, say, the best version in memory of their Yukon Gold potato pizza — the potatoes always sliced paper thin. This season it features leeks, Texas 1015 onions, Berkshire bacon and creamy crescenza cheese, another Mozzarella Company product with a lift of tartness.

Coltivare’s idiosyncratic puffed, foccacia-like crust, with its satisfying elasticity and high, glazed crown, was the backdrop that made it all dance. And a rich local duck egg to sploosh over the pie made a crowning touch.

I must salute a new dish of farro grains, fresh spring favas and peas jumped up with preserved lemon. I will admit to having a horror of the grain-bowl trend, but the nutty flavor of these springy wheat grains — energized by tingly lemon rind and set against the soft green flavors of new legumes —managed to rearrange my thinking.

And that’s almost as good as stopping time.

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AT&T's CEO opines on spectrum and Dish - Light Reading

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AT&T CEO Tight-Lipped About DirecTV Merger Scenarios With Dish - Hollywood Reporter

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AT&T CEO John Stankey chose not to address options for DirecTV to merge with Dish Networks amid continuing speculation about a tie-up for the declining satellite TV operators.

“I’ve never really commented on my point of view of what the calculus is and the combination of DirecTV and Dish, and I don’t expect expect to do that today,” Stankey said on an analyst call after releasing his company’s first quarter earnings. The AT&T boss was asked to comment on Dish Network having become a “distressed security” in equity and bond markets, and whether that altered AT&T’s strategy on a possible tie-up between Dish and DirecTV.

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Stankey batted the question instead to Dish Networks chairman Charlie Ergen, who has long said a potential merger was “inevitable.”

“On your commentary on Dish, I don’t want to stipulate necessarily to your characterization. I’m sure Charlie doesn’t stipulate to them,” Stankey added, before suggesting the analyst approach Ergen directly on merger scenarios. “I think Charlie’s been the one that’s largely had commentary on that, he’s certainly entitled to do that. So he might be a better person to ask given the circumstances. He’s probably far more intimate on his business than I am.”

A much-discussed merger of the two satellite TV operators is expected to help them better compete against cable companies and others in the streaming space.

As part of its first quarter earnings, AT&T reported $900 million in adjusted equity in net income from DirecTV, the satellite TV giant earlier spun out as a standalone video-centric entity in a deal backed by private equity firm TPG.

That lower contribution this past quarter compares to distributions from DirecTV at $1.3 billion for the first quarter of 2022. AT&T accounts for its investment in DirecTV, in which it owns 70 percent of the company, as equity, while TPG holds a 30 percent stake.

After spinning off WarnerMedia to allow the creation of Warner Bros. Discovery, Stankey did not take any questions or discuss on the analyst call the Hollywood studio’s refreshed streaming service Max as it combines programming from both the original HBO Max streaming service and Discovery+.

The AT&T head in his commentary to analysts instead focused on connectivity, and specifically his company’s 5G wireless phone and broadband offerings, after the telecom giant spun off its media assets.

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Dish Network Stock Drops to 24-Year Low - The Wall Street Journal

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Dish Network shares tumbled 4.5% Tuesday to what would be their lowest closing level since 1999.

The satellite-TV and wireless provider, which has contended with falling subscribers for years, was rocked by a cyberattack in February that took many of its services and internal systems offline.

Dish is now facing a class-action lawsuit from shareholders alleging it maintained deficient cybersecurity infrastructure and left customer data vulnerable.

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Socca Recipe Review - The Kitchn

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I’m far from being gluten-free, but lately, I’ve been looking for more ways to swap gluten-free alternatives into my meals. Many of my friends have dietary restrictions, whether they’re plant-based or paleo, and a few of them have very strong gluten sensitivities. In my opinion, half the fun of eating is being able to eat with loved ones, and so learning about gluten-free alternatives has become a priority for me. 

While the world of gluten-free foods has come a long, long way in the past decade, with more options available than ever before, my favorite gluten-free dish is actually centuries old. Socca, a flatbread made of chickpea flour, water, and olive oil has been popular in parts of Italy and southern France for hundreds of years. I learned about socca just last year and it has been a very welcome addition to the table, whether or not I’m dining with friends who are gluten-free. It’s delicious! 

Besides being a suitable option for entertaining friends who are gluten-free, socca has become one of my favorite things to make because it has so much flavor in comparison to your regular flatbread. The chickpea flour gives it a distinct nutty taste, and it’s the perfect canvas for all sorts of toppings. I love eating it with a generous smear of tzatziki topped with salmon and fresh dill. It’s the perfect lunch because I can use leftover salmon from dinner the night before, and all I have to do is whip up the socca which cooks in less than 10 minutes. 

Socca is unbelievably easy to make. Mix the chickpea flour, water, olive oil, and salt together and let the batter sit for 30 minutes. This allows the chickpea flour to really absorb the water. When the batter is ready, turn on your oven broiler and let your cast iron skillet heat up. Add 1 teaspoon of oil to the hot skillet and pour in the batter. Broil for 5 to 8 minutes, until you see the top of the socca beginning to brown and blister. Remove the skillet from the oven and eat it while it’s hot!

If You’re Making Socca, a Few Tips 

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A twist on this hawaiian dish - Honolulu Star-Advertiser

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The classic Hawaiian dish of taro leaves cooked in coconut milk has a cousin in this vegan dish that can be made with any sturdy, dark, leafy green.

For the traditional luau table, the greens would be cooked with beef, chicken or squid, but you’ll barely miss the animal products in this version, an earthy dish brightened with lime juice.

Multicooker Greens With Coconut and Lime

Ingredients:

• 2 tablespoons vegetable oil

• 1 large onion, sliced

• 3 large cloves garlic, minced

• 1 1/2-2 pounds dark greens like taro leaves, collards, kale or mustard greens, stems removed, cut into ribbons

• 1 cup vegetable broth

• 2 tablespoons soy sauce

• 1 cup coconut milk, or more, to taste

• 2 tablespoons lime juice

• 1 teaspoon red chile flakes

• 1 cup sliced cherry tomatoes

Directions:

Using the sauté function, heat oil in multicooker, then sauté onion and garlic until softened. Stir in greens. Add broth and soy sauce, stir and seal cooker. Pressure-cook 20 minutes.

Let pressure release naturally for 10 minutes, then release remaining pressure. (Taro leaves may need to be cooked 5 to 10 minutes longer as the calcium oxalate they include can irritate the mouth if not thoroughly cooked.) Stir in coconut milk, lime juice and chile flakes. Taste and adjust seasonings. Serve with tomatoes as garnish.

Serves 6.

Note:

Greens may be simmered in a pot on the stove until soft.

Approximate nutrient analysis per serving (based on 2 pounds taro leaf): 200 calories, 14 g fat, 8 g saturated fat, 0 mg cholesterol, 450 mg sodium, 16 g carbohydrate, 7 g fiber, 6 g sugar, 10 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.

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The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.

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Having purchased US$64m worth of DISH Network Corporation (NASDAQ:DISH) stock, the recent 12% pullback is not what insiders may have expected - Simply Wall St

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The recent 12% drop in DISH Network Corporation's (NASDAQ:DISH) stock could come as a blow to insiders who purchased US$64m worth of stock at an average buy price of US$14.72 over the past 12 months. Insiders invest with the hopes of seeing their money grow in value over time. However, as a result of recent losses, their initial investment is now only worth US$34m, which is not what they expected.

Although we don't think shareholders should simply follow insider transactions, we do think it is perfectly logical to keep tabs on what insiders are doing.

View our latest analysis for DISH Network

The Last 12 Months Of Insider Transactions At DISH Network

Over the last year, we can see that the biggest insider purchase was by Co-Founder James DeFranco for US$24m worth of shares, at about US$20.63 per share. That means that even when the share price was higher than US$7.84 (the recent price), an insider wanted to purchase shares. While their view may have changed since the purchase was made, this does at least suggest they have had confidence in the company's future. We always take careful note of the price insiders pay when purchasing shares. It is generally more encouraging if they paid above the current price, as it suggests they saw value, even at higher levels.

In the last twelve months DISH Network insiders were buying shares, but not selling. The average buy price was around US$14.72. These transactions suggest that insiders have considered the current price attractive. You can see a visual depiction of insider transactions (by companies and individuals) over the last 12 months, below. By clicking on the graph below, you can see the precise details of each insider transaction!

NasdaqGS:DISH Insider Trading Volume April 17th 2023

There are always plenty of stocks that insiders are buying. So if that suits your style you could check each stock one by one or you could take a look at this free list of companies. (Hint: insiders have been buying them).

DISH Network Insiders Bought Stock Recently

Over the last quarter, DISH Network insiders have spent a meaningful amount on shares. Specifically, Co-Founder James DeFranco bought US$25m worth of shares in that time, and we didn't record any sales whatsoever. This is a positive in our book as it implies some confidence.

Does DISH Network Boast High Insider Ownership?

I like to look at how many shares insiders own in a company, to help inform my view of how aligned they are with insiders. We usually like to see fairly high levels of insider ownership. It's great to see that DISH Network insiders own 17% of the company, worth about US$698m. I like to see this level of insider ownership, because it increases the chances that management are thinking about the best interests of shareholders.

So What Do The DISH Network Insider Transactions Indicate?

The recent insider purchase is heartening. And an analysis of the transactions over the last year also gives us confidence. Along with the high insider ownership, this analysis suggests that insiders are quite bullish about DISH Network. Nice! While we like knowing what's going on with the insider's ownership and transactions, we make sure to also consider what risks are facing a stock before making any investment decision. You'd be interested to know, that we found 3 warning signs for DISH Network and we suggest you have a look.

Of course, you might find a fantastic investment by looking elsewhere. So take a peek at this free list of interesting companies.

For the purposes of this article, insiders are those individuals who report their transactions to the relevant regulatory body. We currently account for open market transactions and private dispositions, but not derivative transactions.

What are the risks and opportunities for DISH Network?

DISH Network Corporation, together with its subsidiaries, provides pay-TV services in the United States.

View Full Analysis

Rewards

• Trading at 80.9% below our estimate of its fair value

Risks

• Earnings are forecast to decline by an average of 55.2% per year for the next 3 years

• Debt is not well covered by operating cash flow

• High level of non-cash earnings

View all Risks and Rewards

Have feedback on this article? Concerned about the content? Get in touch with us directly. Alternatively, email editorial-team (at) simplywallst.com.

This article by Simply Wall St is general in nature. We provide commentary based on historical data and analyst forecasts only using an unbiased methodology and our articles are not intended to be financial advice. It does not constitute a recommendation to buy or sell any stock, and does not take account of your objectives, or your financial situation. We aim to bring you long-term focused analysis driven by fundamental data. Note that our analysis may not factor in the latest price-sensitive company announcements or qualitative material. Simply Wall St has no position in any stocks mentioned.

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