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Posts Tagged ‘Tuck’

“Nip/Tuck” Star Dylan Walsh Divorcing Wife Of Six Years Joanna Going

The week of Hollywood Breakups continue! Nip/Tuck star Dylan Walsh has filed for divorce from his wife of six years, actress Joanna Going, according to PEOPLE. In court documents filed in Los Angeles this week, Walsh, 47, cites “irreconcilable differences” as the cause of the split. The actor is seeking joint legal and physical custody [...]

Jill Clayburgh Dies

Actress Jill Clayburgh died at her home in Lakeville, Conn. after a 21-year battle with chronic leukemia, The New York Times said Saturday. She was 66. A native New Yorker, Clayburgh was nominated for a Best Actress Oscar in 1978 for An Unmarried Woman and the following year for Starting Over, co-starring Burt Reynolds. Her [...]

Roxy-Pacific unit acquires Toh Tuck Apartment for $34m

Roxy-Pacific Holdings says Mequity, which is 45% owned by the company’s wholly-owned subsidiary Roxy Land, has entered into an agreement to acquire Toh Tuck Apartment, a freehold site on Toh Tuck Road at a purchase price of $33.9 million.

The said freehold site has a total land area of 40,449 sq ft and a maximum plot ratio of 1.54 for apartment development.

Read more…

Swedes tuck in to Chinese

News of today’s (2 August) takeover by Chinese automaker Geely of Volvo for US$1.8bn will doubtless come as a huge relief to the Swedish manufacturer’s many thousands of employees.

I have no idea how many Swedes holiday in China or even vice-versa but Volvo has been providing the foundations for greater understanding of its new owners, by laying on lessons around Chinese culture.

A Volvo spokesman in Sweden said to me today that a team had been established “working with Volvo employees to talk about China and how to do business there.”

Quite what this entails is anyone’s guess but there’s bound to be a fair amount of cultural differences to necessitate some Chinese coaching.

Whether this extends to Chinese employees learning Swedish is not known, but the negotiations to purchase Volvo from Ford were certainly in English.

The capacity of Swedes to speak fantastic English is a constant source of amazement, but even those renowned linguists might find Mandarin quite a challenge.

Evening Crunch Crumbs: Gulf Oil Spill Stopped! Mel’s Ex To The Rescue; Ochocinco Defends His Right To “Swirl”

-They stopped the oil! Hooray! -Did catch Beyonce’s latest ad for L’Oreal? -Remember the ’90s reggae hit “Murder She Wrote?” Well the guys who performed it want Universal Music Group to unleash their royalties… -Louis Vuitton opens in Beirut! -”Paper Planes” hitmaker M.I.A. performed on Letterman this week. In related news, the general consensus on her new album seems [...]

The 18 Worst Comic Movies Of All Time

These days we’re pretty spoiled. Good comic movies like Iron Man and The Dark Knight outnumber the bad ones, but for years, every single movie that came from the drawn page was horrible. There were few that were even watchable, and they usually tried to hide their four-color roots. So how bad were they? Well, [...]

Russell Brand planning Robin Hood-theme bachelor party

British actor and comedian Russell Brand is planning a Robin Hood-style stag party with his gang of merry men. Brand is set to tie the knot this year with US singer Katy Perry. “I”ll do adventurous things and activities. My mate who”s my best man says we”re going to go white-water rafting and shoot arrows. [...]

Gilles Marini Wants to Adopt a Child

PopEater has recently been told by Gilles Marini that they have been living in marriage with his wife Carole for 11 years already and have two biological children. The star declares that if they happen to have more kids he would prefer them to be adopted – not biological ones. In his view, it is [...]

AnnaLynne McCord “Dial Star” Web Series

AnnaLynne McCord will play herself in a fantasy web series produced by NBC Universal Digital Studio. Dial Star chronicles the adventures of Celia, a 20-something small-town girl whose dreams of a career in acting bring her to the City of Angels. Celia’s life is suddenly turned upside down when a cell belonging to McCord — [...]

Bra Turns 100 & The Cleavage Caddy Gives New Meaning To The Phrase “Stuffing”

As women celebrate a century of the bra (the undergarment we love to hate), a product is finally available for the ladies that insist on nuzzling their belongings up to their tatas so they don’t have to drag a bulky purse along for a big night out on the town. Admit it, Girls…We all do [...]

China Oilfield Tec Svcs Grp – Corporate moves

Kuan Cheng Tuck has resigned as independent director/audit committee member wef April 18
Reason for cessation: Mr Kuan has tendered his resignation as a director of the company to avoid any potential conflict of interest that may arise in the future as he may be appointed as a consultant to a company which is engaged in business activities in a similar industry as the company.

15 Sexiest Female Musicians (That Don’t Suck)

Here are 15 incredibly sexy female musicians — that don’t suck.

Evening Crunch Crumbs: Charles Gibson Retires From ABC “World News” Dec 18; FX Announces Return of “Nip/Tuck;” Bill Maher Takes On IHOP

-Bill Maher and The Humane Society of the United States take the International House of Pancakes to task over its choice of eggs….
-Singer Lisa Loeb welcomes a baby girl…..
-Judge pumps brakes on J. Lo “sex tape…”
-ABC’s Charles Gibson will sign off from World News on Dec. 18, the show’s executive producer Jon Banner wrote on [...]

Meg Ryan dating Julian McMahon?

American actress Meg Ryan has sparked specuation she’s dating Nip/Tuck star Julian McMahon after photos of them emerged in Woman’s Day.
Ryan, 48, and McMahon, 41, have been linked following a series of “cosy” dinner dates in LA, with one date said to have gone on for four hours with them doing some hand holding, reports [...]

Paris Hilton once wanted breast implants, says mum

Paris Hilton’s mom Kathy has said that her famous daughter had once almost gave into the temptation of getting breast implants.
However, Kathy confessed that she was really glad when Paris decided otherwise.
“At one point she was like ‘I wanna do this and that, I’m so flat!’ but then all of a sudden she was like [...]

Cooking in parcels

Serving food can be a wrappers’ delight, says Hugh Fearnley-Whittingstall

Christmas has come early because I’m calling on you to perfect your wrapping skills. You’ll be pleased to know this involves no shiny paper, fancy ribbon or battles with the Sellotape, and the rewards are far greater than a pair of novelty socks. This week, I’m focusing on fat parcels of delicious food, all wrapped up like a present on a plate.

Cooking en papillote (in parcels of paper or foil) was once all the rage. It appealed to those keen to cook without fat, but often, alongside the fat, they left out the flavour, too, resulting in unappetising concoctions with all the oomph of a floppy carrot. So this isn’t about low-cal cooking per se – though these dishes certainly aren’t the most sinful things you’ll ever put in your mouth – but more about celebrating a way of cooking speedily and simply, and sealing in as much flavour as possible.

Once you get into the swing of cooking this way, you’ll be creating tasty culinary cocoons of your own in no time. It’s speedy, so it’s ideal for quick midweek suppers, and it’s also potentially elegant enough for when you want to serve up something a little impressive, too – everyone gets to open their own package at the table, sending up a fragrant cloud of steam and, an added bonus, there’s no need for a separate sauce because each parcel contains its own tasty juices.

Baking parchment is the classic way to go. A double layer and careful crimping (fixed by a metal paperclip if you’re not entirely confident in your kitchen origami) will ensure no leaks, but foil works just as well; you can even use newspaper or filo. The other secret of success is a hot oven, at least 200C/400F/gas mark 6 – allow six minutes for shellfish, 10-12 for fish fillets and 15-25 for prime cuts of meat and poultry; cut any veg finely enough so it’s done at the same time. Apart from that, it’s a wrap.

Newspaper-wrapped bream (or other fish)

A great way of cooking over a fire or barbecue. The fish steams in its wet parcel, so it stays moist. You won’t get crisp skin, but you do get lovely, tender flesh. Serves two to four.

2 black bream (or grey mullet or trout), cleaned

A few bay leaves and thyme sprigs

A few knobs of butter

Salt and freshly ground black pepper

1 lemon, plus wedges for serving

Lay each fish on some newspaper (three sheets if it’s a tabloid, two for a broadsheet) with a bay leaf and a thyme sprig both in the belly and tucked underneath. Put a few scraps of butter on top of and inside the fish, season with salt, pepper and a squeeze of lemon, then wrap it up so you have a snug parcel. Soak the parcels in water until wet through.

It’s important that the barbecue coals or embers of the fire are fiercely hot with plenty of burn time left, and that the grill over the barbecue has had time to heat up, too. Cook the parcels for 15 minutes, until the paper is charred and starting to burst into flames (if it catches fire sooner than you’d like, sprinkle with water). Unwrap carefully, trying to prevent newspaper ash falling on the fish flesh. Serve with lemon wedges.

Sardines in filo

A very tasty starter or light lunch. As an alternative, rub the sardines with harissa instead of the gremolata and caper mixture, and add a big pinch of cumin to the butter. Serves six as a starter, three as a main course.

Zest of 1 lemon, plus wedges

1 garlic clove, finely chopped

4 tbsp finely chopped parsley

1 tsp capers, rinsed and chopped

6 sardines, gutted

6 40cm x 40cm sheets filo pastry

100g unsalted butter, melted

Preheat the oven to 200C/400F/gas mark 6. Mix the lemon zest, garlic, parsley and capers, spoon a little into the cavities of each fish and rub the rest over the skin. Brush a sheet of filo with melted butter, fold over and brush again. Lay a sardine in the middle at one end and roll up loosely, brushing the exposed side with butter as you go. Tuck the ends underneath and brush the parcel all over with butter. Repeat with the other fish and lay in a parchment-lined baking tin, leaving a bit of space between each one. Bake for 15-20 minutes until golden brown. Serve at once with lemon wedges.

Apricots with honey & star anise

Served with ice-cream or thick yogurt sweetened with honey, this makes an easy, pretty pudding. Serves four.

16 apricots

4 tbsp honey

Zest of 1 small orange

4 tbsp sweet pudding wine – we use a Pineau de Charentes (or 4 tbsp fresh orange juice)

2 tbsp unsalted butter

4 star anise

2 vanilla pods, quartered lengthwise

Preheat the oven to 200C/400F/gas mark 6. Cut out four 30cm squares of baking parchment. Halve the apricots along the “seam” and remove the stone. Place eight apricot halves in the middle of each parchment square. Trickle over a tablespoon of honey, grate over some orange zest and pour over a tablespoon of wine (or orange juice). Place a scrap of butter on the middle of each apricot and put a star anise and two strips of vanilla in the middle of each parcel. Seal, place on a baking sheet and bake for 12 minutes, until the packets are puffed up and the apricots tender. Leave to cool slightly before serving.

Other good combos…

• Shaved fennel, a bit of butter, a splash of vermouth and some lemon zest is great with fillets of mullet, gurnard, bass or bream.

• Ginger, garlic, spring onion, chilli and soy with duck or chicken breast.

• A slosh of white wine, some garlic, thyme and a knob of butter with a handful of mussels or clams.

• Sliced pears with brown sugar, butter and nutmeg – serve with ice-cream or Greek yogurt.

• That old favourite, bananas in foil on the barbecue – make them more indulgent by cutting a slit in the skin and forcing bits of chocolate into the flesh before wrapping. A dash of rum wouldn’t go amiss, either.

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Penelope Andrew: Jacqueline Bisset, Actress with Legendary Film Pedigree, Stars in Death in Love Filmed, Set & Opening in NYC

The film is set in New York City in the 1990s. Yakin, a native New Yorker, shot the film in 25 days and financed it himself.