#Gabriel also got a culinary degree

[zenniaphoenix]

So I’m playing a blorbo save in the sims. As one does. Adrien and Marinette are out on a date. About a minute in three of my sims get a call. If you play the sims, you know what it means when multiple sims get a call. Somebody beefed it.

I accept the call warily. A notification pops up. I gasp and my significant other takes one look at me and says: “What happened, did Ecomaster Gabriel Agreste die or something?”

He did die. Which is absolutely delightful to me. I go on about my day, mashing the dolls faces together so that they kiss. No one is mourning him, because sentiments and a good party have stacked so many happy moodlets that a single joke could kill my sims if they aren’t careful.

But then a glitch happens. The whole game freezes. I exit the game and restart. I’d saved moments after arriving at the date location. A minute later four of my sims get a call.

Emelie Graham de Villany has died.

[gabriel-mireya]

( GAVIN LEATHERWOOD + CISMALE ) —  Have you seen GABRIEL MIREYA? This TWENTY-SIX year old is a CHEF who resides in QUEENS. HE has been living in NYC for A COUPLE OF DAYS, and is known to be AMBITIOUS and LOYAL, but can also be LOUD and DENSE, if you cross them.  People tend to associate them with CAT HAIR-COVERED CLOTHES and STRONG ESPRESSO. @codstarters​

Name: Gabriel Sebastian Mireya Occupation: Chef Height: 5’4” Birthday: December 20, 1994 Gender: Cismale Sexual Orientation: Pansexual

TW: child abuse, brief description of a car accident, death, alcoholism, bipolar disorder | please let me know if I missed anything and I’ll be happy to add more trigger warning tags!

Background

Gabriel was born to a wealthy and conservative family in Valencia, Spain. However, it was out of wedlock and so he was hidden from everyone including his actual family. To his grandparents and mother, he was the illegitimate son while the others knew him as the child of one of the help, his babysitter at that time.

Because they thought of it to be easy, his family thought of him as the help as well and not the son that their daughter had. For his formative years, he was treated rather poorly by his own family.

When he was five years old, his mother got married and soon enough had a daughter. Gabi was ecstatic because maybe then he would have another kid to play with, completely oblivious that she was his sister.

Growing up, he would have his sister constantly by his side. They always played together since they were the only kids in the huge estate. In the mornings, he would get to relax and play with her before his duties in the afternoon and the evening.

His only respite was the kitchen; he loved watching the chef cook numerous delicious meals that he would get a small taste of. Being in the kitchen meant that he learned by watching, and with a little bit of annoying the chef, he was taught how to do so too.

One morning, Gabi was tasked to go to the store to buy some of the other ingredients in the store a few blocks away from the estate. Not knowing that his sister was following right behind him, he just turned around when he heard the roar of an engine, a huge crash, and a cry for help. 

Rushing towards the crash site, they were surprised when they found their sister lying motionless on the ground while the person who had hit her had driven away. 

Gabi took the death of his sister really hard, believing it was his fault that she died. He didn’t know that she was following him, yes, but the way people were framing the story was that it was his fault for not knowing. He was fifteen then and carried all the guilt.

The death of his sister had been the cause of his first manic episode which ended up with him getting arrested for public indecency and trespassing. Gabi couldn’t remember anything of this incident.

The next four years were a blur to him as he decided to bury all his emotions by drinking himself to sleep almost every night.

By the intervention of his “mother” or his babysitter, he got sober at 20. It was then when he decided to pursue a degree in culinary. Because Valencia only held bad memories for him, he moved to Madrid where he worked to pay for his culinary degree.

After finishing his studies in three years, one of his professors hired him for one of his restaurants as a sous chef, second to only him.

It was a great job-- it helped pay the bills, he even had enough leeway to go on vacations once in a while.

There were rumours that his professor was going to retire and promote him executive chef which ended up being true, although the professor decided to sell the restaurant to a buyer. Which ended up being his mother’s family.

The stress of having to deal with it caused him to relapse together with having another full-blown manic attack where he just quit his stable job of three years and decided to look for opportunities elsewhere. That ended up being in New York where he works and partially owns a cat cafe.

Trying to go back into the swing of things, Gabi has been sober for a month now and is trying his best to move forward and have a new start.

Basic Facts

Gabi loves cats and it’s the reason why he bought a cat cafe! All the cats in the cafe are free for adoption and Gabi is willing to help anyone out if they want to adopt!

Instead of drinking alcohol, he fuels the urge with drinking espresso all the time. It’s the reason why he seems quite all over the place when people visit.

Gabi stress-cooks quite a lot so he always asks friends to rate his cooking. He’s half the reason why his friends will never starve, ever.

His accent is quite thick too and he speaks way too fast for anyone to really understand at first.

Gabi has also sworn off relationships and prefers hook ups and sleeping around instead (potential plots!)

As per usual, I am open to any connections, just feel free to hit me up and send a message so we can figure something out!

[shakib-posts]

Apartment in Budapest

Lucas Bravo Knows How You Feel About 'Emily in Paris'

Photograph credit: Roger DO MINH/Netflix

From Harper's BAZAAR

While each other individual was glutting Emily in Paris, Lucas Bravo was keeping away from it. "I don't generally need to watch myself, since I'm really hard on myself," the French entertainer, who plays extraordinary cook Gabriel in the Netflix spoof, tells BAZAAR.com. "Where anyone would see an engaging scene or something overwhelming or anything, I simply observe all the [faults] and all the things I may have improved." He feels contrastingly about the arrangement regardless. "I love the show," he says. "I thought it was inconceivable and was so glad for it, at any rate I can't watch myself."

Before long, while separating in Budapest, Hungary, on the set for his next film, Bravo is well secluded from the full scale advanced talk Emily hath shaped. Despite the way that some have discovered comfort in the unusual Darren Star–made arrangement amidst a peculiar year, others have discovered it to be silly and banality. (Is Lily Collins' Emily even a decent influencer? For what reason are her French accomplices normally dreary?) Some French academics even found the blueprint "disturbing." As an authentic French entertainer dealing with the show, Bravo comprehends the data, yet he remains by the strategy—it should be insane.   budapest rentals

"Apparently, there's a touch  of truth all completed," he says of the exploration. "I acknowledge everyone's prepared for his own examination. Moreover, Paris is, as I said prior in past social events, it's unique, and there's different records to tell. So you need to pick a point, and Darren shows his vision from when he was in Paris as an adolescent. … It's piled up with parody. [He] needed for individuals to move away from the insane the truth we're OK now. Two or three people like reality extremely much, which I understand too, at any rate else, it would have been a tale about Paris. Also, this isn't what this show is. So I handle the two perspectives, I regard them."

Maybe something the two camps can concede to is that Bravo is the heart breaker existing isolated from everything else. In the event that you look past the hot takes and battles on Emily in Paris, will definitely discover responses like the going with.   check our site here  Apartment in Budapest

Story proceeds 

"I basically feel grateful for the idea and the adoration," Bravo says unassumingly of his—and Gabriel's—new being a fan. He felt a veritable connection with his character, and not considering the way that he was a certified sous-culinary master a couple of years sooner. "[He] was from the start expected to be from Nice, where I was envisioned. Similarly, Gabriel had dependably been a name I truly venerated. I generally uncovered to myself I would give my girl or an adolescent the name Gabriel." Bravo trusted it to be a sign.

The entertainer is presently making moves post-Emily. He's starting at now recording his next undertaking, Mrs Harris Goes to Paris, featuring Oscar picked people Lesley Manville and Isabelle Huppert. "I'm truly squeezing myself consistently going to set," he says. His fantasy accomplice in any case? Denzel Washington. "I could likely end my occupation just coming about to helping out him," he says. "I'd resemble, 'OK, check!'"

In spite of how Bravo is contributing a colossal portion of his energy isolated in his lodging (and submitting to success rules), being in Hungary recommends he's not poor upon the advancing lockdown and time limit rules in France. "I'm in reality pretty happy to be away," he says, encouraged. "Timing couldn't be more brilliant."

Here, the breakout star subtleties the association of messages he's gotten from fans and his cravings for a potential Season 2 of Emily in Paris.

What do you acknowledge are some ordinary misled choices that Americans may have about French individuals?

I lived in L.A. for a long time when I was really enthusiastic, and I saw what individuals thought of Paris and French individuals. I didn't see different assumptions. I thought they were very awesome. Plainly, for the ones who never left the States, they're truly riding this old banality. Nonetheless, you know, those truisms are true, and they're here considering the way that they exist, and they're critical for the appeal. Despite the way that French individuals would support not to permit it to out, this is us. This is truly us.

What scene was the most redirection for you to film?

I wouldn't state enjoyable to the degree, it's a captivating scene, at any rate engaging to shoot, was certainly my last scene, which is the spot I bid farewell to Emily, considering the way that I should go to Normandy. Plus, I was really associated with that second. Lily gives you so much, and basically you should simply respond to the suppositions she's sending your heading. In this way, it was truly fun, since it felt really normal. Similarly, near the end, when the scene was done, I expected to re-appearance of myself and I … it's one of the scenes where I felt more associated with Gabriel's essence.

Did you have an encounter that way, where you expected to move away, beforehand?

Goodness, better trust it. My whole life. I've been going at standard stretches. My kin were voyaging a ton, and I expected to rehash myself in each city and nation I was visiting. Along these lines, better trust it, it evidently rang a bell.

It's in every way that really matters, similar to you were an Emily.

[Laughs.] I've positively been an Emily. Most likely.

There were a ton of little proposals in the substance when it came to food. Were there any minutes where you were shooting when every one of you couldn't keep a straight face?

Magnanimous, I consider the most shrewd scenes we expected to shoot was the one with Gérard, Camille's revealed father. We shot the scene at the pool with Emily, finding him uncovered, starting there. Also, we began with the scene where he returns from the pool, and I'm similar to, "Beneficent, have you met Gérard?" We knew the part since we read the substance, in any case we hadn't met the entertainer. Furthermore, when he came in with his robe and his champagne compartment and this energy, we were unable to keep a straight face. We truly would giggle at each take and take in the wake of, "Faltering, he is so impeccably cast. This is faltering." And Christophe [Guybet], the entertainer, is captivating, actually, too. In this manner, it was truly difficult to experience that scene.

Photograph credit: CAROLE BETHUEL/NETFLIX That sounds stunning. The finale sort of terminations with a cliffhanger. Where may you have to see Emily and Gabriel's story go beginning there?

I think this is a solicitation Darren needs to reply, since he began this exhibition and I wouldn't endeavor to contact any of his work, since he's so commendable at it. All that I can let you know is that I accept that every one of them will discover a state of ecstasy and thankfulness, in light of the fact that there's a ton to be examined.

Is there anything that you should see from Gabriel if there was another season?

I accept he will get an immaculate bistro where he will have the decision to develop and do what he needs. Since he was still somewhat smothered in the past one. I basically need to see his imaginative psyche at work in another spot, upheld up by Antoine. Furthermore, to the degree relationship, as I let you know, Darren is arranging everything, and we're basically playing the instruments.

There was an affection triangle all through between Gabriel, Emily, and Camille. Is there anything you assessed with Lily and Camille Razat about what you expected to pass on with these weaving wistful stories?

Considering everything, I comprehend that Camille really endeavored to play Camille [the character], similar to she saw what was happening [between Emily and Gabriel].

She truly played that card and left everything open. She planted the seed so anything could occur in Season 2. Likewise, I knew Camille from the past task, not well before Emily in Paris. So we were basically similar to kinfolk and sisters. In like manner, Lily, we just related right from the earliest starting point. The last tryout I had, I got into a room and we did a couple of scenes, and we in a split second reinforced. She's so giving and liberal that it's hard not to correspond with her. She's an expert. Also, I was actually an unmatched entertainer and a prevalent man in the wake of working with her.

Since Emily is an influencer, electronic media has a critical presence on the show. It is ensured to express that you are a critical online media or Instagram client in the long run?

Not all things considered. No. I like to post a little trendy picture sometimes. Instagram was more an approach to manage talk with explicit companions, for instance, being on WhatsApp or whatever else. In any case, starting at now, it's uncommon. I have various messages. I don't have the foggiest idea whether I can keep up. So it's somewhat overpowering. Notwithstanding, I like the idea. It's dependably ideal to feel embraced and esteemed, and I'm attempting to research this also as could be ordinary.

You mean messages from new fans and individuals who watch the show?

Really. Overall. Since my Instagram wasn't so insane before that.

Furthermore, do you set aside the push to examine every single bit of it, or do you only sort of take it for what it is and let it stay there?

You know, individuals dependably admonish me not to get accustomed into this dull opening of seeing everyone, since it'll be wearisome. Be that as it may, since the show just dispatched and it was so generally welcomed and I got so much love and regard and exceptional investigation, I feel submitted, as it were, to give back at any rate much as could be needed to the fans, since they've been bewildering and it wouldn't be conceivable without them. So I'm fundamentally doing what I can, yet, you know, it would take more than one individual to answer all

[amatchgirl]

4 Levels of Banana Bread: Amateur to Food Scientist | Epicurious

4 Levels of Banana Bread: Amateur to Food Scientist | Epicurious

[energetic drumbeat] – Hi, I'm Jon, and I'm a level one chef. – I'm Gabrielle, and I'm a level two chef. – I'm Sim. I'm the dean of bread baking at the Institute of Culinary Education, and I've been baking since 1973. [energetic drumbeat] – I am a huge fan of banana bread. This is a very dumbed down version of my grandma's recipe and just makes me feel warm inside. – It's one of the only foods that you make when something is about to go bad. I'm making this banana bread gluten-free, but it's gonna taste just as good, if not better. – This is a more Caribbean-style banana bread. Pan de Platano, plantains, instead of bananas. [dramatic soundscape] [bright chimes] – First up, we're gonna mash up our bananas. I traditionally like to use very ripe bananas. – Toward the end of their life, if you will. – They're mushy, they're easy to work with. – Their sugar has, like, I don't know how to say this scientifically, but these are sweeter. – So we're gonna use plantains. The riper they are, the sweeter the flavor, just like with regular banana bread. – Remove the peels up off our bananas. – And if they have like little brown spots and stuff, it's okay, that's the point! They're perfect just the way they are! – So I'm gonna take the top off and the bottom off. Cut this in half. Split down the sides. And I'm gonna take off my skin. – They already smell so good. That's how you know a good, really ripe banana. – These are just nice and soft and ready to turn into something beautiful and amazing. – Let's roast these plantains. Put a little bit of olive oil on my paper. Like that, lay these out. Put a little bit of sugar and a little bit of butter on top of this. A little bit of rum, it just sorta gives it a nice flavor. Don't go crazy. I'm gonna put these into an oven, 350 degrees, for about 10, 15 minutes. – Now I'm just gonna go up and mash them. Because they're super ripe, I'm just gonna use a whisk. Could even use a fork if you don't have a whisk. – But a fork works just great. – Here are the plantains. They've now softened up considerably. They're nice and sorta caramely. And we're gonna put these in a bowl like this along with a little bit of butter and that sugar and rum. Smells fantastic. Onto the machine now. And we're gonna start this up. – Really easy. – Mash, mash, mash. This was the best part when I was a kid. I thought it was so fun that my mom let me destroy something in the kitchen. – I wanna get these down to, like, a banana stew. If there's lumps, that's okay. – I like to keep it a little bit chunky so I'm not gonna totally disintegrate all the bananas. – They're becoming soft and they're becoming mashed. – So I've got my oven preheating, and I'm gonna go ahead and grease my loaf pan. – Pretty simple, I'm just gonna take a little oil. – Simple cooking spray here. And gonna really get that. – Spread it around a little bit. – Nice and greased. – Then, I'm going to take my parchment paper. And this really helps you take it out when it's done. We don't want it sticking! – So now for our batter. We're gonna work with the wet ingredients. Have my mashed bananas, which look like baby food. Melted butter. – I'm going to start with light brown sugar. – Sugar. Just gonna mix it all up. – I'm gonna add in all my honey as well. I think that the honey creates a little bit more of like a flavor profile, rather than just regular sugar. – I'm gonna put a little bit of vanilla in here. – One egg. Gorgeous. Mix this up. – Put in my coconut oil. And then I'm gonna put in tahini. It balances out some of the sweetness. Then I'm gonna start whisking this together. – Put a little bit of orange juice in here now, just to moisten up the batter. – It's all about the moisture, the moister the better. – Put the whole orange. Just gonna leave this for a little while, let this get really soft and mushed. Not too many lumps. – I actually don't mind a little lumps in my banana bread. – But I like it a little chunky. I'm going to go ahead and add in my eggs. Give these a quick whisk before I put in the rest. Instead of using dairy milk, I decided to use an almond milk. And then lastly, we're gonna put in the crown jewel, the bananas! And then, it doesn't exactly look pretty but I wanna try and get this all combined. – All my wet is in here. – Just like when you make cookies or a cake, you start with your sugar and your butter and your base and then you go ahead and add in your dry ingredients. It's all fully combined, still have some nice lumps in there. For our dry ingredients, have my– – [All] Flour. – I wanna sift my gluten-free flour and then almond meal, sift that in as well, to just kinda bulk up this recipe a little bit. I'm going to go ahead and just start combining them in little batches so that I can make sure that I'm not leaving anything chunky and it's all combining really nicely. – We have. – [All] Salt. – Pink Himalayan sea salt. 'Cause we're fancy like that. – Baking powder. – Baking powder. Just like with a cake, gonna add my dry ingredients into my wet ingredients little by little, to not overwhelm it. – We're gonna add baking soda, cinnamon. – Baking soda, cinnamon. Just adds a little extra something. – Always hold back on cinnamon, just a little bit. – And then my vanilla, which I guess is not a dry ingredient but I forgot to add it otherwise, so. – Sugar. I'm using light brown here. Big fan of nutmeg, which I find is a little bit more aromatic, also makes you dream. – Make sure that all the ingredients get fully combined. I don't wanna see bits of flour. – I'm sweating. Baking isn't for the faint of heart. – Just got some beautiful walnuts here. Gonna chop these bad boys up. – I have the most important element, the chocolate chunks, from actual chocolate bars! I'm gonna see what two of these bars look like and maybe we'll do three. Probably three. Why not? – I have these roasted pecans. Rough chop, nice big pieces. And in they go. – You don't have to add in nuts if you don't like to or you're allergic, but for me, if I have them, it's a must-add. – Ooh! If you've never had the satisfaction of cutting through a chocolate bar, I highly recommend it. It's very therapeutic and it smells really, really good. We're gonna do a third one. – We're gonna put a little bit of ginger in this. Crystallized ginger. Chop it quite small. This is to taste. Mix your flour in so that you distribute the baking powder and the baking soda, which is important. – Fold the nuts in. This looks so good! – Gonna give this a stir before I put it into the pan. – Here's my mashed. I'm gonna put one egg in and mix that up a little bit more. And pour my dry in. You don't want to overmix because the gluten will tighten up. And I'm actually gonna just put a little bit of starter into my mix, just to like liven that flavor up a little bit. – This is done! Now, I'm going to pour this into my parchment-lined pan. – [Jon] Could see the lumps of banana. Nice chunks of walnut. – All these chunks! – You could do this in a metal tin, I sorta like these decorative paper ones. – Go ahead and give it a little shake. – Okay, this looks good to me. – Now to add on a topping. – And make it look really pretty. And add some extra flavor. – Just gonna add on some simple granulated sugar, right on the top of my batter. And this'll give it a little bit of crunch. – I'm going to cut a banana lengthwise. Place it in here. It's a little prettier if you put the seed side facing up, you kinda see the texture of the banana. – Put some pecans on. I wouldn't roast these before going on, just put these on raw. – And then I'm gonna go ahead and take my sesame seeds and just do a nice little sprinkling all over the top. – I like to put some pineapple on there, just keep that sorta Caribbean theme going. Not too thin slices, they sorta caramelize up a little bit. – This is ready to go into the oven now. – Just going to preheat my oven to 325 degrees. – 350 degrees Fahrenheit. – 45 minutes at 350. – My banana bread is ready. It's been out of the oven. Been cooling for a little bit. – It collapsed a little bit, but that's what happens sometimes. – We're gonna turn this stove up. And we're gonna put a little bit of nappage in there. Nappage is actually a glaze that's made from agar agar, which is a seaweed. We're gonna just do a little bit of water in there. Okay, we're melting it down, mixing it with the water. Whilst that's going, let's take these out. – With this little spatula guy. – [Gabrielle] Loosen the edges a little bit. – Give it a nice little shake here. – Oh yeah! – Now we're gonna take a little bit of nappage here, glaze my pineapple there, and I'm even gonna do a drip on top of my nuts like that. I tend to put icing sugar on everything, or confectioner's sugar. I just like how it looks. – Mm. Gorgeous. – Ooh! I see the chunks. – It's not so wet, it's not gummy. But it's very good to eat. – And this is my banana bread. [pleasant music] [dramatic crash] – And here is my tahini dark chocolate chunk gluten-free banana bread. [pleasant music] [dramatic crash] – Pan de Platano, or Caribbean plantain bread. [dramatic crash] [pleasant music] – Looks pretty good. – Oh yeah. – Mm. That's good. – Super moist, just the way I like it. Nice and sweet but not too sweet. – It's got so many chunks in it. Yay, I'm so happy! It turned out so good. – All in all, pretty good result. Mm. Pan de Platano. [dramatic crash] – Banana bread is a quick bread that's a popular and delicious way to use overripe bananas. Let's see what each of our three chefs did with their recipes. [dramatic music] We use bananas as a fruit, but botanically, they're actually a type of berry. Although they're distinctive in taste, bananas share one of the main aromatic compounds you also find in cloves, called eugenol. Eugenol is a colorless compound found in a number of essential oils and often used in perfumery. – This smells so good. – When unripe, bananas are green with a hard flesh and a very starchy, slightly sour taste. – These aren't even gonna be that sweet yet. – As bananas ripen, the flesh becomes soft, smooth and sweet due to amyl acetate and esters that develop. If left to become overripe, the peel gets very dark and the flesh becomes soft and sometimes darkens due to the browning enzyme called polyphenol oxidase. Jon and Gabrielle used overripe bananas because they're mild, sweet and soft. And very easy to blend into the batter with a whisk like Jon did, or a fork like Gabrielle did. This is a great way to use bananas that are at the end of their life. – It's really a lovely little lifecycle of a banana. – [Rose] Sim used plantains to give his dish a Caribbean flair. – It's not banana bread, it's not the same. – Like bananas, plantains are botanically classified as seedless berries, but are different from bananas in that they retain their starchiness even when they're ripe. So while the plantain's peel may be black, indicating ripeness, they're still very dry and starchy inside, with some astringency. Plantains are lower in sugar than bananas and usually aren't eaten raw like their banana cousins due to their high starch content. [dramatic music] Jon's batter was classic, simple, and delicious. He prepared his pan with a cooking spray. It allows the banana bread to release easily from the pan once it's cooled. He used a simple muffin mixing method, which means he mixed all of his dry ingredients except the sugar, and separately mixed the wet ingredients with the white sugar, and then combined the two with minimal mixing. – Simple mix with a fork. – He relied on baking powder as his leavener. Baking powder for homemade recipes is really called sodium aluminum sulfate phosphate. It reacts and produces sulfuric acid when it's combined with wet ingredients, and then converts the sulfuric acid to carbon dioxide when it's heated during baking. It's the carbon dioxide that leavens the batter and gives that nice, tender crumb. Gabrielle prepared her pan with parchment paper and brushed it with coconut oil. It's a gluten-free cake, so there's no wheat-based flour. Instead, Gabrielle uses gluten-free flour. – If you were to give this to someone and not tell them it was gluten-free, no chance they would know. – Gluten-free flour is a combination of starches that are pulverized to make the consistency of all-purpose flour. It often contains starches from beans, rice, tapioca, potatoes, sorghum, and cellulose. Cellulose is a starch derived from indigestible wood and plant cell walls. Gabrielle also used brown sugar instead of white sugar that Jon used. White sugar adds straight sweetness, while brown sugar adds more complex mineral caramel flavors to Gabrielle's banana bread. She also added tahini, which is made from ground, toasted sesame seeds, and adds a nutty, coffee-like flavor to her banana bread. – I think that that's just kind of the element that's bringing everything together. – Sim's Caribbean-inspired banana bread was started by roasting his plantains with butter, sugar, and rum. This softens and sweetens his plantains which is necessary for this starchy fruit. Sim also roasted his pecans, which brought out roasted flavors and made them darker due to the Maillard reaction. He used a combination of baking soda and powder to give extra porosity to his final product. This is a heavy and dense batter so it's good to add both. The orange juice that he added adds a bright citrus note and acts as the necessary acid along with molasses on the brown sugar, and the starter culture. This starter culture is not needed here, since there's enough acid from the orange juice and the brown sugar to make the baking soda react. – This isn't really important, but it does make a nice addition. – Sim added it because it gave a tangy quality to his banana bread. [dramatic music] Jon added chopped walnuts for texture and a richness that comes from this high-fat nut. – Something about the nuts and the banana bread just go really hand in hand. – Gabrielle added semisweet chocolate that she chipped from bars. These misshapen shards of chocolate melt beautifully in layers. The chocolate and the tahini are delicious together and create a unique and sumptuous flavor in her banana bread. – The tahini is so subtle. If you didn't know, you wouldn't think it was in there. – Sim added candied ginger, giving his banana bread a warm, spicy sweetness. It also adds a bit of crunch, because the sugar is crystallized. [dramatic music] Jon keeps it classic with a dusting of granulated sugar on top. The temperature of the bread never gets hot enough to fully melt the crystalline sugar, so it retains its crunchy structure. – The sugary topping on top, oh my god, it's so good. – Gabrielle sliced a banana in half lengthwise and placed it gently on top of her batter with white sesame seeds sprinkled on top. – Doesn't have to be super ripe. You can use a normal banana for this. – This gives a hint as to what's in the banana bread. Sim added sliced pineapple to one loaf, keeping with his Caribbean theme, and pecans to the other loaf. He brushed his garnish with– – Nappage. Tastes pretty good. – Which gives a classic shine and added sweetness. And finished it with a very light dusting of powdered sugar. [dramatic music] Jon baked his banana bread for an hour at 325 degrees in a traditional nine by five loaf pan. This ensures that the center of his dense batter bakes without burning the outside. Gabrielle baked her banana bread for 45 minutes at 350 degrees in a traditional nine by five loaf pan. She had extra-rich ingredients in her bread like tahini, honey, almond meal and almond milk, so she needed the higher temperature to dehydrate her batter. Sim baked his in smaller pans for 35 to 40 minutes at 350 degrees. Plantains are lower in water and higher in starch compared to bananas, so they don't require as long of a cooking time to dry the bread. – It's not quite as wet as your regular banana bread. – Banana bread is a treat from start to finish. Next time you have bananas that would be better off in a batter, I hope you'll consider some of our three chefs' ideas to make it your own. – Hey Gabrielle. – Oh, Andy! – Yeah. – Hey guys. – Come on in! I would love for you to try this, yes. – I would love to try it. – Please do. [laughing]. – Huh? – That's really good. – Uh huh. Well, I have a little secret for you. – What's that? – It is gluten-free. – We're not gonna air this, right? Fine, I'll just finish this. – Mr. Non Gluten-Free himself. – This'll be our secret. 'Cause I have an image to maintain of being anti-gluten-free stuff. But this is good.

from WordPress http://sweetly.site/4-levels-of-banana-bread-amateur-to-food-scientist-epicurious/

[shakib-posts]

Budapost Appartments

Lucas Bravo Knows How You Feel About 'Emily in Paris'

Photo credit: Roger DO MINH/Netflix

From Harper's BAZAAR

While each other individual was glutting Emily in Paris, Lucas Bravo was avoiding it. "I don't for the most part want to watch myself, since I'm truly hard on myself," the French performer, who plays incredible cook Gabriel in the Netflix parody, tells BAZAAR.com. "Where anybody would see an entertaining scene or something beguiling or anything, I just watch all the [faults] and all the things I may have improved." He feels differently about the plan in any case. "I love the show," he says. "I thought it was unbelievable and was so happy for it, anyway I can't watch myself."

By and by, while disengaging in Budapest, Hungary, on the set for his next film, Bravo is favorably isolated from the full scale progressed talk Emily hath formed. Regardless of the way that some have found solace in the whimsical Darren Star–made plan in the midst of a strange year, others have found it to be senseless and cliché. (Is Lily Collins' Emily even a good influencer? For what reason are her French partners naturally tedious?) Some French savants even found the game plan "irritating." As a genuine French performer managing the show, Bravo fathoms the info, yet he stays by the course of action—it ought to be crazy.

"Presumably, there's a bit of truth all finished," he says of the research. "I accept everybody's equipped for his own appraisal. Besides, Paris is, as I said earlier in past gatherings, it's different, and there's various records to tell. So you have to pick a point, and Darren shows his vision from when he was in Paris as a juvenile. … It's stacked up with spoof. [He] required for people to move away from the crazy the reality of the situation we're all right now. A couple of individuals like reality exorbitantly much, which I fathom as well, anyway else, it would have been a story about Paris. Additionally, this isn't what this show is. So I grasp the two viewpoints, I respect them."

Perhaps something the two camps can agree on is that Bravo is the heart breaker existing separated from everything else. In case you look past the hot takes and fights on Emily in Paris, will without a doubt find reactions like the going with. visit our site here  budapest short term rentals

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"I essentially feel thankful for the thought and the love," Bravo says unassumingly of his—and Gabriel's—new being a fan. He felt a genuine relationship with his character, and not in light of the fact that he was a genuine sous-culinary expert a few years earlier. "[He] was at first expected to be from Nice, where I was imagined. Likewise, Gabriel had reliably been a name I genuinely adored. I for the most part revealed to myself I would give my daughter or a youngster the name Gabriel." Bravo believed it to be a sign.

The performer is currently making moves post-Emily. He's as of now recording his next endeavor, Mrs Harris Goes to Paris, highlighting Oscar picked individuals Lesley Manville and Isabelle Huppert. "I'm really pressing myself every day going to set," he says. His dream partner be that as it may? Denzel Washington. "I could probably end my job only resulting to cooperating with him," he says. "I'd look like, 'Okay, check!'"

Despite the way that Bravo is contributing an enormous segment of his energy separated in his housing (and submitting to prosperity rules), being in Hungary suggests he's not needy upon the progressing lockdown and time limit rules in France. "I'm actually pretty glad to be away," he says, facilitated. "Timing couldn't be more marvelous."

Here, the breakout star nuances the union of messages he's gotten from fans and his desires for a potential Season 2 of Emily in Paris.

What do you accept are some normal misinformed decisions that Americans may have about French people?

I lived in L.A. for quite a while when I was genuinely energetic, and I saw what people thought of Paris and French people. I didn't see various presumptions. I thought they were quite perfect. Clearly, for the ones who never left the States, they're really riding this old cliché. However, you know, those aphorisms are authentic, and they're here in light of the fact that they exist, and they're significant for the allure. Notwithstanding the way that French people would favor not to allow it to out, this is us. This is really us.

What scene was the most redirection for you to movie?

I wouldn't state fun to the extent, it's a fascinating scene, anyway entertaining to shoot, was doubtlessly my last scene, which is the place I say goodbye to Emily, in light of the fact that I ought to go to Normandy. Besides, I was genuinely connected with that second. Lily gives you so much, and essentially you ought to just react to the sentiments she's sending your heading. Thusly, it was really fun, since it felt genuinely common. Likewise, close to the end, when the scene was done, I expected to re-visitation of myself and I … it's one of the scenes where I felt more connected with Gabriel's pith.

Did you have an experience that way, where you expected to move away, previously?

Goodness, better trust it. My entire life. I've been traveling at ordinary stretches. My people were traveling a lot, and I expected to repeat myself in every city and country I was visiting. In this way, better trust it, it undeniably rang a bell.

It's for all intents and purposes like you were an Emily.

[Laughs.] I've certainly been an Emily. No doubt.

There were a lot of little suggestions in the substance when it came to food. Were there any minutes where you were shooting when all of you were unable to keep a straight face?

Charitable, I ponder the most cunning scenes we expected to shoot was the one with Gérard, Camille's uncovered father. We shot the scene at the pool with Emily, discovering him exposed, from that point. Besides, we started with the scene where he gets back from the pool, and I'm like, "Charitable, have you met Gérard?" We knew the part since we read the substance, anyway we hadn't met the performer. Additionally, when he came in with his robe and his champagne container and this energy, we couldn't keep a straight face. We really would snicker at each take and take after, "Staggering, he is so perfectly cast. This is staggering." And Christophe [Guybet], the performer, is intriguing, in fact, as well. Thusly, it was really hard to encounter that scene.

Photo credit: CAROLE BETHUEL/NETFLIX That sounds shocking. The finale kind of terminations with a cliffhanger. Where may you need to see Emily and Gabriel's story go starting there?

I think this is a request Darren needs to answer, since he started this performance and I wouldn't attempt to contact any of his work, since he's so worthy at it. All that I can tell you is that I believe that all of them will find a condition of bliss and appreciation, because there's a ton to be discussed.

Is there anything that you should see from Gabriel if there was another season?

I believe he will get an unblemished bistro where he will have the choice to grow and do what he needs. Since he was still to some degree stifled in the previous one. I essentially need to see his innovative mind at work in another spot, supported up by Antoine. Additionally, to the extent associations, as I let you know, Darren is organizing everything, and we're essentially playing the instruments.

There was a love triangle all through between Gabriel, Emily, and Camille. Is there anything you inspected with Lily and Camille Razat about what you expected to pass on with these weaving sentimental stories?

In light of everything, I understand that Camille genuinely attempted to play Camille [the character], like she perceived what was occurring [between Emily and Gabriel].

She genuinely played that card and left everything open. She planted the seed so anything could happen in Season 2. Also, I knew Camille from the past assignment, not long before Emily in Paris. So we were essentially like kin and sisters. Likewise, Lily, we just related right from the beginning. The last tryout I had, I got into a room and we did a few scenes, and we instantly strengthened. She's so giving and liberal that it's hard not to coincide with her. She's a specialist. Besides, I was really an unrivaled performer and a predominant man in the wake of working with her.

Since Emily is an influencer, electronic media has a significant presence on the show. It is protected to state that you are a significant online media or Instagram customer eventually?

Not by and large. No. I like to post a little stylish picture every so often. Instagram was more a way to deal with talk with specific friends, for example, being on WhatsApp or whatever else. However, as of now, it's unprecedented. I have numerous messages. I don't have the foggiest thought whether I can keep up. So it's to some degree overwhelming. However, I like the thought. It's reliably ideal to feel endorsed and valued, and I'm endeavoring to investigate this too as could be normal.

You mean messages from new fans and people who watch the show?

Genuinely. By and large. Since my Instagram wasn't so crazy before that.

In addition, do you put aside the push to scrutinize each and every piece of it, or do you just kind of take it for what it is and let it remain there?

You know, people reliably exhort me not to get acclimatized into this dull opening of noticing everybody, since it'll be interminable. However, since the show just dispatched and it was so for the most part invited and I got so much love and respect and extraordinary analysis, I feel submitted, so to speak, to give back anyway much as could be required to the fans, since they've been astounding and it wouldn't be possible without them. So I'm basically doing what I can, yet, you know, it would take more than one individual to answer all of those messages.

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