#ACEM

[modernclassicbikes]

MCIA joins ACEM on calling all riders to consider improving their skills

Following the launch of the European-wide motorcycle industry road safety strategy, MCIA joins ACEM in urging all riders to consider enhancing their skills through advanced rider training. #IndustryNews #LatestNews #MCIA #ACEM #EliteRiderHub #MCIA

[sarphedon]

jâdugar

Oysa neler hayal etmiştim

Tiz bir haykırış getirdi beni kendime

Bir acem türküsünden çıkıp gelen

Pencere korkuluğunun gölgesi bir de

Bir de kanal boyu yüzün

Ve saçların vardı sakladığın

Arnavut kaldırımlarındaki tekinsiz adımların

Şalın perçemine karışan perçemin

Benim dilime inen matem.

Yüzünden yüzüme akan sel

Kalemimi kıran sözün

[revistaomni]

Entrevero gaúcho, em 30 minutos você terá essa deliciosa receita gaúcha em casa

O entrevero gaúcho possui uma mistura de sabores, nessa receita vai carne de vaca, de frango e de porco, e muito pimentão, e juntando tudo com cebola e alho fica uma delícia, vamos fazer agora!

A história do Entrevero Gaúcho é uma celebração da rica tradição culinária do sul do Brasil. Este prato robusto e colorido é um reflexo da cultura gaúcha, conhecida por sua hospitalidade e amor pela boa comida. O entrevero, que significa “mistura” em português, é exatamente isso: uma combinação harmoniosa de carnes variadas e legumes frescos, todos cozidos juntos para criar um prato que é ao…

[acemindia]

Engineering the Future: Unleashing Potential with Aravali College of Engineering and Management's B.Tech Program

In the dynamic landscape of technological advancements, choosing the right engineering program is pivotal. Aravali College of Engineering and Management stands as a beacon of academic excellence, offering a B.Tech program that goes beyond traditional boundaries.

Cutting-Edge Curriculum: Aravali's B.Tech curriculum is designed to be at the forefront of industry trends. From foundational courses to specialized electives, the program equips students with a robust knowledge base and practical skills that align with the evolving demands of the engineering sector.

Industry-Integrated Learning: The program at Aravali emphasizes a hands-on approach through industry visits, internships, and guest lectures by seasoned professionals. This integration ensures that students gain real-world insights, making them industry-ready even before they graduate.

State-of-the-Art Facilities: Our commitment to providing a conducive learning environment is reflected in our state-of-the-art facilities. Modern classrooms, well-equipped laboratories, and advanced technology create an atmosphere that nurtures innovation, curiosity, and collaboration.

Expert Faculty Guidance: At the heart of Aravali's academic excellence is its faculty. Comprising industry experts and seasoned educators, the faculty is dedicated to mentoring students, fostering critical thinking, and providing valuable insights that extend beyond textbooks.

Holistic Development: Aravali understands that success in the engineering field requires more than just technical prowess. The B.Tech program places a strong emphasis on holistic development, encouraging students to participate in extracurricular activities, clubs, and events that enhance their interpersonal and leadership skills.

Research Opportunities: For those inclined towards research and innovation, Aravali offers numerous opportunities to engage in groundbreaking projects. Collaborating with faculty on research initiatives and participating in national and international conferences enable students to contribute meaningfully to their chosen fields.

Global Perspectives: Aravali College of Engineering and Management is not just focused locally; it has a global outlook. Collaborations, exchange programs, and partnerships with international institutions broaden students' horizons, preparing them for a globalized engineering landscape.

Transformative Educational Experience: Joining Aravali's B.Tech program is not just about obtaining a degree; it's about embarking on a transformative educational journey. Here, innovation meets excellence, shaping engineers who are not only academically proficient but also poised to make a significant impact in the world.

In conclusion, Aravali College of Engineering and Management's B.Tech program is not just a course; it's a gateway to a future where engineering meets innovation, excellence, and leadership. Choosing Aravali is choosing a pathway to a successful and fulfilling engineering career in the rapidly advancing world of technology.

[timetraveltasting]

ACEM PILAVI (OTTOMAN PILAF, 1844)

This week, I aimed to make a Tasting History dish that would make my local Turkish grocer very happy, especially since I sourced most of the ingredients for this dish from there: Acem Pilavi, an Ottoman pilaf recipe from 1844 found in the Melceü’t-Tabbâhîn. Written by Mehmed Kâmil, one of the teachers at the Mekteb-i Tıbbiye-i Adliye-i Şahane, this was the first comprehensive Ottoman Turkish cookbook. Pilafs come in many forms today, often with the ingredients all mixed together, but in this specific recipe and around this time period, pilafs were meant to have defined layers of ingredients, as the dish was not only meant to be flavourful, but also to impress visually. Ottoman banquets usually consisted of a great number of dishes, often more than twelve, that dinner guests would share. Each guest would usually only having a couple bites of each dish to avoid being seen as greedy. Despite this, one would never leave the table without feeling full! To Europeans who visited in the mid-19th century, the order in which the dishes were brought out was confusing, to say the least: cakes would be brought out in between meat courses, sweet pastries brought out after fish, and, as tradition called for, pilaf was always served last, instead the European final course of dessert. I had actually never had a pilaf before, and the ingredients in this recipe seemed to be an interesting match, so I decided I must try and make it! See Max’s video on how to make this dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

The only adjustments I made to the recipe this time were halving it (a great call, as it was already a lot of food for the two of us halved!), and using raisins instead of currants, since I couldn't find currants at three different grocery stores. Also, I opted to use lamb, since it is easier to source than mutton.

I decided to tackle the preparation of the ingredients first, despite this being 'out of order' according to the recipe. I just like to have everything ready so I don't have to panic mid-cook! So, I portioned out the ingredients, mixed the spices, chopped the onions and lamb, and soaked the rice and raisins (separately). After waiting a half hour, I washed the rice, drained, and set it aside, then drained the raisins and mixed them with the pistachios and spices, mixed well until coated. Next, I got out a medium-sized non-stick pot that I thought would be a good size/mold (the surface area of the top would fit onto a normal plate), and I melted the butter in there. I added the lamb and cooked it on medium-high to get the juices out, then removed the lamb and fried the onions in the lamb juices. It smelled wonderful! I then turned down the heat, pressed the onions down into a layer, then added a layer of lamb meat just on top. Unfortunately, for the next step, I added the wrong amount of water: I added the larger amount of cool water instead of the smaller amount of warm water. As a result, instead of cooking for an hour, I had to cook it for a bit longer to get the large amount of water down. Luckily, this did end up working, and my pot looked like Max's in time for the next step. When the liquid boiled down to just a small bubble appearing from beneath the meat, it was time to add the layer of the pistachio raisin spice mixture on top. Then, I added the last layer of baldo rice, sprinkling a few pinches of salt on top. It was finally time to add the cool water in. I was sure to pour it in really slowly so as not to disturb the careful layers I had crafted. With the lid on, I cooked the rice for ten minutes on medium heat, then ten minutes on medium-low heat. When I took the lid off, the rice looked nearly cooked, but not quite there, so I left it cooking for an extra few minutes until it looked done.

I turned off the stove, put a dish towel over the pan with the lid on top, and let it sit for twenty minutes (I was worried 30 minutes would let the dish turn a bit cold). Now, the moment of truth: it was time to flip the pot over onto a plate! This is the part that Max struggled with, and I was quite nervous as a result. In a quick motion, I flipped it over, then gave a couple taps on the bottom of the pot, and gently lifted it up. The form held! I was so excited about that! My layers weren't the cleanest, especially since it appeared the onions and lamb layers had mixed a little, but otherwise, it looked great. There were some pieces of lamb and onion that were still stuck in the pot, so I carefully scraped them on top and pressed them into shape. I added a little sprig of parsley on top to reach Ottoman levels of food presentation, and served it forth with a side of green beans with bacon bits. Quite the little feast!

My experience tasting it:

I made sure that my first bite involved all of the main ingredients: rice, pistachio, raisin, and lamb. Immediately the spices came through - specifically the cardamom, which I love. I was worried it would taste Christmas-y with the clove and cinnamon, but this was not the case. The textures were varied and made for a lovely mouthfeel, and the extra pop of juice from the raisin was quite nice - not like a dry raisin at all! The star was the lamb flavour, of course. Because of everything having been cooked in the lamb's juices, it was all just so tender, warm, and hearty. The rice was cooked to perfection. My husband loved this dish and had to restrain himself from second helpings (he was nice enough to allow me to keep some for leftovers that I can take to work this week - lucky me!). We both agreed this recipe will remain in our dinner rotation, but I probably won't make it super often because it does take a while to make. Still, I consider this recipe a winner, and I can see why the Ottomans liked to end the meal with this tasty dish. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Baldo rice

Acem Pilavi original recipe (1844)

Sourced from Melceü’t-Tabbâhîn (1844).

Chop a piece of good mutton into small pieces, place them in a pot…add one or two spoonfuls of fresh butter and after frying, take the cooked meat from the pot with a hand strainer. Finely chop three or four onions and fry them, then put the roasted meat on top. Then add plenty of pistachios, currants, cinnamon, cloves, and cardamom on top. After that, according to the old method, one measure of washed Egyptian rice. Add two measures of cold water without disturbing the rice, add sufficient salt, then close the lid of the pot and cover it thoroughly with dough. Boil it slowly on coals and when the water is absorbed, take the cover off, and turn the contents out of the pan onto a dish so it comes out intact. This makes a Pilaw that is very pleasing to the sight, and exceedingly pleasant to the taste. 

Modern Recipe

Based on the recipe from Melceü’t-Tabbâhîn (1844) and Max Miller’s version in his Tasting History video.

Ingredients:

4 tbsp (55 g) butter

1 1/2 lbs (680 g) lamb or mutton, cut into very small pieces

3 onions, finely chopped

1 cup (235 ml) warm water

2 cups (370 g) baldo rice*

2 tbsp salt

1/2 cup (60 g) currants

1/2 cup (70 g) pistachios

1 1/2 tsp cinnamon

1/2 tsp cloves

1 1/2 tsp cardamom

A generous pinch of salt

3 cups (700 ml) cool water

*This is the kind of rice that is used in Türkiye for this dish, but you can use any rice that you have.

Method:

Melt the butter in a deep pan over medium high heat. Cook the meat in the butter, about 7 to 8 minutes, until most of the juices have come out. Set the cooked meat aside.

Add the onions to the pan and sprinkle them with a pinch of salt. Fry for 10 minutes or until they’re nice and soft. Reduce the heat to medium low. Arrange the onions in an even layer, then gently add the meat back in in an even layer on top of the onions. You want the whole dish to have defined layers.

Slowly add the warm water, trying not to disturb the layers. Reduce the heat to low and cook for about 1 hour, or until the meat is nice and tender. Check it occasionally and if the water gets low, just add a little more.

Add the salt to a medium sized bowl of water and stir. Add the rice and let it soak for 30 minutes.

Put the currants in a bowl and cover them with water and let them also soak for 30 minutes.

After 30 minutes, drain the rice and rinse it several times, until the water runs clear. Set the rice aside.

Drain the currants and mix them with the pistachios. Add the spices and stir until the currants and pistachios are evenly coated in spice.

When the meat is cooked, sprinkle the currant and pistachio mixture evenly over the meat, again going for an even layer that doesn’t disturb the ones underneath.

Sprinkle the rice over the currants and pistachios to create yet another even layer. Sprinkle with a generous pinch of salt.

Carefully add the 3 cups (700 ml) of cool water, cover the pan, and cook over medium heat for 10 minutes. Reduce the heat to low and cook for another 10 minutes.

After the rice has cooked for a total of 20 minutes, lift the lid off the pan just to make sure that the rice has absorbed all of the water. If it’s watery, let it cook for a few more minutes until all of the water is absorbed. If it’s ready, turn off the heat, take off the lid, and put a cloth or a double layer of paper towel over the dish, then cover again with the lid. Make sure the lid is on tight. Let it rest for 20 to 30 minutes.

After the pilaf has rested, take off the lid and towel. Invert a serving plate over the pan. Put on some oven mitts and hold the plate while you quickly and carefully flip the pan over. If yours came out less than perfect, you can do what is often done today, and put it all in another vessel to use as a mold (or a large bowl). Gently press the pilaf down into the mold, then flip it onto a plate and serve it forth.

[selin-n]

Türkü/lerimiz 🎶

Acem Kızı / Emel Taşçıoğlu

Turkish folk music 🎶🎵

[onikimart]

Arap Arab’ı sevdi, Acem Acem’i,

Türk Türk’ü sevince kızdılar Atsız.

Türk yoktur diyene makam verdiler,

Türk’ün ülkesinde azdılar Atsız.

[scr-ppup]

[x]4Bandmate terms 2/?

Acemate4bandmate: an x loving x flag where Acemates are interested in relationships with Bandmates. Exclusively or not.

bandmate4bandmate: an x loving x flag where Weapons are interested in relationships with other Weapons. Exclusively or not.

stabner4bandmate: an x loving x flag where Stabners are interested in relationships with Weapons. Exclusively or not.

Killmate4bandmate: an x loving x flag where Killmates are interested in relationships with Bandmates. Exclusively or not.

victure4bandmate: an x loving x flag where Victures are interested in relationships with Bandmates. Exclusively or not.

darling4bandmate: an x loving x flag where Darlings are interested in relationships with Bandmates. Exclusively or not.

Design/term notes: stabner & killmate made by @rabidbatboy, acemate made by @naptimeneos, darling made by @icwdtea, victure made by @whimes, and Bandmate made by @failboy. May be related to goreture(d) and/or slasherval gender umbrellas, but not exclusive. (Goreture[d] made by @gender-mailman, Slasherval by Myers.)

Feel free to ignore/ask to be untagged from future posts + this through comments or asks!

Taglist # @radiomogai @obscurian @x4xarchive @orientation-archive @smilepilled @rwuffles @catonliine

Userbox transcript: Remember to check and respect coiners boundaries! Don't repost our terms in public sites such as wikies, Pinterest, etc!/end Transcript. (Userboxes made by headmate, also posted on hampaanirvi.)

[theweirdspacejellyfish]

Dekubowl fanfic recs

Rules for 1A by BrotherBrain - 6,846 words and oneshot

Yoarashi inasa, the new rival by OwlWanderer- 1,035 words and oneshot

That time Izuku got really badly injured by Los_Cuernos - 1,129 words and oneshot

5 times someone accidentally got hurt because of deku +1 time he realized by virifanfic - 11,000 words and 7 chapters/complete

Another BHNA chat fic by heartnut - 9,821 words and 14 chapters/compete

Rules for 1A by BrotherBrain - 6,846 words and oneshot

Caution is advised by HappilyUnconventional34 - 7,003 words and oenshot

BNHA chat 2: Electric boogaloo by heartnut - 7,288 words and 9 chapters/incompete

Midoriya Izuku. Quirk: Cuteness by AceMe - 50,222 words and 12 chapters/compete

[etaali]

📖Kur'an-ı Kerim'in okunmasında Arap ve İran makamından ödünç alınan en az sekiz ana nokta (melodi/desen) vardır:

Saba, Nehavend, Acem, Kord, Bayat, Segah, Hicaz ve Rast.

Büyük Kur'an hafızlarının okuduğu her ayet bu anlardan birine aittir.

Sunulan videoda sekiz noktanın her birinde bir ayet okunuyor

[acemindia]

BBA in Digital Marketing: Pathway to Professional Proficiency

In today's rapidly evolving digital landscape, businesses strive to maintain a competitive edge. Digital marketing has emerged as a pivotal tool, enabling companies to connect with their target audience, enhance brand visibility, and drive sales. A Bachelor of Business Administration (BBA) in Digital Marketing can serve as your gateway to professional proficiency in this dynamic field. This blog explores how a BBA in Digital Marketing equips you with the skills and knowledge necessary for success.

Understanding BBA in Digital Marketing

What is BBA in Digital Marketing? The BBA in Digital Marketing is a specialized undergraduate program that amalgamates business management principles with digital marketing strategies. This program aims to provide students with a comprehensive understanding of leveraging digital platforms to achieve marketing objectives. Key program elements include:

Core business courses covering management, finance, and marketing.

Specialized digital marketing courses focusing on SEO, social media marketing, email marketing, and more.

Practical training through internships and real-world projects.

Exposure to industry-standard digital marketing tools and techniques.

Opportunities for networking with professionals in the field.

Advantages of Pursuing a BBA in Digital Marketing

Versatility in Career Options

Explore various roles such as digital marketing manager, social media strategist, and content marketer.

Adapt to the evolving digital landscape and align your career path with your interests and strengths.

In-Demand Skills

Acquire skills essential for excelling in the job market, including creating effective digital marketing strategies and utilizing tools like Google Analytics and SEO optimization.

Entrepreneurial Opportunities

Gain insights into using digital marketing to launch and grow a successful business, applying these principles to your entrepreneurial ventures.

Stay Ahead of the Competition

Stay updated with the latest trends and technologies in the constantly evolving digital marketing landscape, giving you a competitive edge.

High Earning Potential

As a skilled digital marketer, command a higher salary and access better job opportunities, with companies recognizing the value of expertise in this area.

Global Career Opportunities

Open doors to global career opportunities, working for international companies, collaborating with clients worldwide, and exploring remote work options.

Practical Learning

Emphasis on practical learning through real-world projects and internships, allowing you to develop hands-on skills directly transferable to your career.

How to Get Started

Research Programs:

Look for universities or colleges offering BBA programs with a focus on digital marketing, ensuring alignment with your career goals.

Admission Requirements:

Check the admission requirements; typically, a high school diploma or equivalent is needed to apply.

Financial Planning:

Explore scholarship opportunities and financial aid options to support your education.

Build a Strong Application:

Prepare a compelling application highlighting your passion for digital marketing and relevant experience or skills.

Stay Informed:

Keep updated with the latest trends and news in the digital marketing industry through industry blogs, webinars, and online courses.

In Conclusion

A BBA in Digital Marketing offers more than just a degree; it's a pathway to professional proficiency and a rewarding career in the dynamic world of digital marketing. This program equips you with the knowledge, skills, and practical experience needed to thrive in a competitive job market. Whether you aspire to work for leading companies, start your own business, or pursue a global career, a BBA in Digital Marketing can help you achieve your goals. Take the first step towards a bright future in digital marketing and embark on this exciting educational journey. If you're interested in pursuing a BBA in Digital Marketing, check out Aravali College of Engineering and Management for more information on their programs and admissions process. Your journey to professional proficiency in digital marketing begins here!

[sillagen]

Acem kızı, Çeçen kızı, sen allar giy ben kırmızı. Çıkalım şu dağın başına, sen gül topla ben nergisi. Hadi gülüm yandan, yandan, yandan biz korkmayız ondan bundan

[hevessizz]

" Sanki bu çağa ait değilmişim gibi, ruhumda eskilerin kokusu var."

[ckardelen]

AĞZI ŞEKER DİLİ NEMİN BALIDIR Ağzı şeker, dili nemin balıdır, Ah ettikçe yüreğimi eritir. Bin katar içinde bu bir türlüdür, Urum'da ve Şam'da birdir bu gelin.

Garip bülbül figan eder naz ile, Kılıç vurur, kanlar döker gürz ile. İki bin gelinle, dört yüz kız ile, Tartılsa, çok ağır gelir bu gelin.

Ağam, kusur var mı şu kara kaşta? Dostumun sevdası kaynıyor başta. Tunus, Trabulus, koca Maraş'ta, Reyhan'ın içinde birdir bu gelin.

Hele bakın şu güzelin hâline, Çift memeler iz eylemiş koynuna. Varın, bakın Gürcistan'ın iline, Acem, Buhara'da birdir bu gelin.

Karac'oğlan der ki: Yârim salınır, Ciğerciğim bölük bölük bölünür. Akibet bu, bu dert beni öldürür, Bütün bu dünyada birdir bu gelin.

Karacaoğlan

[senibooll]

Kişiliğim yoksa yokluğum nerede

Aradığım adamlık hangiarkette

Oysa tutarsızlığın yaşandığı

Garibanlığın avlandığı

Acem diyarlarda kaybomuşum

Saf gördüğün eğer istersen

Denizlerin deği

Derelerin sazanıyım ben

[scr-ppup]

[x]4stabner terms 3/?

Acemate4stabner: an x loving x flag where stabners are interested in relationships with acemates. Exclusively or not.

Bandmate4stabner: an x loving x flag where stavners are interested in relationships with bandmates. Exclusively or not.

Stabner4stabner: an x loving x flag where stabners are interested in relationships with other stabners. Exclusively or not.

Killmate4stabner: an x loving x flag where stabners are interested in relationships with killmates. Exclusively or not.

Victure4stabner: an x loving x flag where stabners are interested in relationships with victures. Exclusively or not.

Darling4stabner: an x loving x flag where stabners are interested in relationships with darlings. Exclusively or not.

IDs in alt text.

Design/term notes: stabner & killmate made by @rabidbatboy, acemate made by @naptimeneos, darling made by @icwdtea, victure made by @whimes, and Bandmate made by @failboy. May be related to goreture(d), Trapiler, and/or slasherval gender umbrellas, but not exclusive. (Goreture[d] made by @gender-mailman, Trapiler made by whimes, Slasherval by Myers.)

Feel free to ignore/ask to be untagged from future posts + this through comments or asks!

Taglist # @radiomogai @obscurian @x4xarchive @orientation-archive @smilepilled @rwuffles @catonliine

archive.today link