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sqinsights · 8 months

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Navigating the Data Jungle: Global Data Fabric Market

Welcome, fellow adventurers, to the heart of the data jungle! Today, we’re embarking on a journey through the labyrinth of information, and no, it’s not a sci-fi escapade. It’s the Global Data Fabric Market — a realm where bytes and bits mingle, occasionally trip over each other, and perhaps get lost in the chaos.

The Data Fabric Soiree:

Picture this: in 2021, the data fabric market was throwing a low-key soiree, hanging out at a modest USD 1.3 billion. Now, fast forward to 2030, and the gathering is expected to escalate to a jaw-dropping USD 9.36 billion! That’s a growth rate of 22.3%, making even the most ambitious houseplant blush with envy.

Market Segmentation:

The Exclusive Lounges Now, let’s delve into the VIP sections of this data bash — the segments. We’ve got Integrated Data Fabric, Virtualized Data Fabric, and Ingestible Data Fabric. Yes, you read it right — ingestible. Maybe data’s trying out a new cleanse? Who knows!

As per the report, Integrated Data Fabric is the Beyoncé of this shindig, stealing the limelight with its unified and seamless data experience. Meanwhile, Virtualized Data Fabric is the rebel, creating a virtual layer that abstracts and simplifies data management. And Ingestible Data Fabric? Well, it’s the mysterious guest at the party that leaves everyone scratching their heads.

Geographical Rollercoaster:

Just like a world tour, this data extravaganza is hitting different continents. North America is leading the pack — blame it on their advanced tech landscape and insatiable appetite for data-driven solutions. Asia-Pacific is the dark horse, boasting the fastest-growing fondness for data fabric. Perhaps they’ve stumbled upon a secret recipe for digital curry?

Drivers and Restraints:

Drama in the Data Universe What’s a party without a bit of drama? The report spills the beans on the drivers and restraints. The cool kids include the increasing adoption of hybrid and multi-cloud environments — essentially, everyone wants a slice of the cloud cake. On the flip side, the high complexity of implementing data fabric solutions is the party pooper. It’s like trying to teach a cat to breakdance — tricky business.

For More Information: https://www.skyquestt.com/report/data-fabric-market

Competitive Landscape:

Who Wears the Crown? Now, let’s shift our focus to the real luminaries of this data carnival. Atlan, IBM, Oracle — these are the headliners. Established players flaunt their experience like seasoned dancers showing off their moves. Meanwhile, startups and niche providers are the fresh faces, injecting new beats into the rhythm of data.

Key Trends:

Data’s Fashion Week In the ever-evolving world of data, trends come and go. This year, it’s all about the rise of edge computing. Organizations are using data fabric solutions for efficient data management and processing at the edge. It’s like data is finally getting its own fashion line, complete with AI and machine learning accessories.

Conclusion:

Wrapping Up the Data Fiesta As we bid adieu to this data extravaganza, one thing is abundantly clear — the data fabric market is not just a fleeting trend; it’s a full-blown fiesta. From integrated data gracefully waltzing to the beat of real-time analytics, this party is here to stay. So, grab your virtual dancing shoes and join the data dance floor — it’s a wild and whimsical ride!

About Us-

SkyQuest Technology Group is a Global Market Intelligence, Innovation Management & Commercialization organization that connects innovation to new markets, networks & collaborators for achieving Sustainable Development Goals.

SkyQuest Technology Consulting Pvt. Ltd.

1 Apache Way,

Westford,

Massachusetts 01886

USA (+1) 617–230–0741

Email- [email protected]

Website: https://www.skyquestt.com

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market-spy · 8 months

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Navigating the Data Jungle: Tour of the Global Data Fabric Market

Welcome, dear readers, to the wild world of data! Today, we’re diving into the tangled mess of information, and no, it’s not a sci-fi novel. It’s the Global Data Fabric Market, a place where bytes and bits throw parties and occasionally get into messy situations.

The Data Fabric Disco:

So, picture this: in 2021, the data fabric market was partying at a cool USD 1.3 billion. Fast forward to 2030, and the shindig is expected to hit a whopping USD 9.36 billion! That’s a growth rate of 22.3%, making even the most ambitious houseplant jealous.

Market Segmentation:

The VIP Sections Now, let’s talk about the VIP sections of this data party — the segments. We’ve got Integrated Data Fabric, Virtualized Data Fabric, and Ingestible Data Fabric. Yes, you heard it right, ingestible. Maybe data’s on a diet? Who knows!

According to the report, Integrated Data Fabric is the Beyoncé of this show, stealing the spotlight with its unified and seamless data experience. Meanwhile, Virtualized Data Fabric is the rebel, creating a virtual layer that abstracts and simplifies data management. And Ingestible Data Fabric? Well, it’s the mysterious guest nobody quite understands.

Geographical Rollercoaster:

Just like a world tour, this data party is hitting different continents. North America is leading the pack — blame it on their advanced tech landscape and love for data-driven solutions. Asia-Pacific is the dark horse, with the fastest-growing appetite for data fabric. Maybe they’ve discovered a new recipe for digital curry?

Drivers and Restraints:

Drama in the Data Realm What’s a party without some drama? The report spills the beans on the drivers and restraints. The cool kids include the increasing adoption of hybrid and multi-cloud environments — basically, everyone wants a slice of the cloud cake. On the flip side, the high complexity of implementing data fabric solutions is the party pooper. It’s like trying to teach a cat to breakdance — tricky.

For More Information: https://www.skyquestt.com/report/data-fabric-market

Competitive Landscape:

Who Wears the Crown? Now, let’s talk about the real celebrities of this data gala. Atlan, IBM, Oracle — these are the headliners. Established players flaunt their experience like a seasoned dancer showing off their moves. Meanwhile, startups and niche providers are the fresh faces, bringing in new beats to the rhythm of data.

Key Trends:

Conclusion:

Wrapping Up the Data Fiesta As we bid adieu to this data extravaganza, one thing is clear — the data fabric market is not just a trend; it’s a full-blown fiesta. From integrated data dancing to the beat of real-time analytics, this party is here to stay. So, grab your virtual dancing shoes and join the data dance floor — it’s a wild ride!

About Us-

SkyQuest Technology Consulting Pvt. Ltd.

1 Apache Way,

Westford,

Massachusetts 01886

USA (+1) 617–230–0741

Email- [email protected]

Website: https://www.skyquestt.com

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ramshornrestaurantram · 9 months

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Umami Utopia - Exploring the Fifth Taste Dimension

The Ram’s Horn Restaurant Fraser, located in Fraser, Michigan, is a symbol of the gastronomic evolution in America. This establishment invites its patrons into a realm where every dish tells a unique story of flavors, rooted in a strong commitment to culinary innovation and a profound appreciation for the diverse ingredients that inspire each creation. Founded by the Kasapis brothers - Eugene, Constantinos (Gus), and Steve - in 1967, Ram's Horn introduced an array of flavors to Detroit's Cadillac Square. Guided by their father's restaurant expertise, the brothers embarked on a culinary journey that has spanned over 50 years. Ram's Horn's legacy is intertwined with Detroit's vibrant restaurant scene and exemplified by its unwavering dedication to excellence.

Bearing its history with pride, this place boasts 12 locations throughout Metro Detroit today, an affirmation of its broad appeal and consistent quality. Each location is a testament to the vision of its founders and the timeless appeal of the carefully curated menu. The restaurant continues to uphold its food quality standards, serving alluring dishes that delight the senses while maintaining a connection to its rich culinary heritage.

The restaurant's ability to adapt and evolve while staying true to its founding principles has been its recipe for success, laying a strong foundation for its future endeavors. In the dynamic landscape of gastronomy, The Ram's Horn Restaurant stands as a testament to tradition, innovation, and the unfading allure of well-crafted cuisine. As Ram’s Horn continues its culinary journey, it remains steadfast in its commitment to delivering an exceptional dining experience.

The Ram’s Horn Restaurant Fraser is deeply committed to the art and science of food. It is their dedication to food that sets them apart, an unyielding commitment that is reflected in every dish they create. Each meal served is not just food, but an intricate composition of flavor, texture, and visual delight. Their chefs are relentless in their pursuit of crafting a menu that straddles tradition and modern innovation, a delicate balance that encapsulates the ongoing evolution of American cuisine. This commitment to quality food, coupled with years of restaurant experience, underscores the passion and dedication they have for culinary excellence.

The ethos of this culinary haven lies in the artful combination of locally sourced ingredients, each chosen for its quality, freshness, and unique characteristics. From the tender produce of nearby farms to the succulent meats sourced from trusted suppliers, every element on the plate tells a story of connection to the land and a commitment to sustainability.

The menu is a showcase of culinary ingenuity, with each dish carefully crafted to deliver a sensorial experience that transcends the ordinary. The flavors are bold, yet nuanced, creating a symphony that unfolds with each bite. Meticulous attention to detail is evident, from the precision of the knife cuts to the artful arrangement of components on the plate. Each dish is a work of culinary craftsmanship, a testament to the passion and skill of the chefs who take pride in presenting a gastronomic masterpiece.

At Ram's Horn Restaurant, we begin your gastronomic journey with an assortment of delightful starters. Our appetizers are an amalgamation of different cuisines, each meticulously crafted to whet your appetite. The crispy Chicken Tenders, fresh from the fryer, are a perennial favorite. Or perhaps you'd like to try our Mozzarella Cheese Sticks, an ideal blend of crunch and gooey cheese that never fails to impress. Every starter is served with our house-made specialty sauces, turning the simple act of dining into an unforgettable event.

As you move on to our main dishes, Ram's Horn presents an array of choices that cater to a variety of dietary preferences. The meat lover's delight, our fiesta of flavors in our Roast Turkey and Dressing, is an absolute standout. For a lighter yet equally satisfying option, we offer the Grilled Chicken Breast, perfectly seasoned and grilled to perfection. And let's not forget our famous Fish and Chips, a classic dish that promises a satisfying crunch with every bite.

No meal is complete without a sweet ending. Our dessert section, inspired by American classics, ensures that your dining experience ends on a high note. Indulge in our Apple Pie, a delightful blend of warm, spiced apples encased in a flaky pastry crust. Or try our sundaes, featuring velvety ice cream topped with your choice of rich, indulgent sauces. Ram’s Horn is proud to have maintained its high food quality standards through the years, providing a meal that's truly a celebration of flavor and craftsmanship.

What sets this culinary haven apart is its commitment to pushing the boundaries of flavor. The chefs embrace innovation with open arms, experimenting with unexpected pairings and novel techniques to create dishes that surprise and delight. It is a playground for the senses, where the familiar is reinvented, and the unknown is embraced with enthusiasm.

The attention to the overall dining experience extends beyond the plate. The ambiance is carefully curated to complement the culinary journey, creating an atmosphere that is inviting and conducive to savoring each moment. The staff, knowledgeable and passionate, adds a personal touch to the dining experience, ensuring that patrons feel not just like customers but like welcomed guests.

Seasonality is a guiding principle in the kitchen, and the menu evolves to reflect the changing bounty of nature. This commitment to fresh, seasonal ingredients ensures that each visit is a unique experience, with the menu evolving to showcase the best that each season has to offer. It is a dynamic approach that keeps the culinary offerings vibrant and in tune with the rhythm of nature.

This US culinary gem, the Ram’s Horn Restaurant, is a testament to the evolution of gastronomy in the modern era. It is a celebration of flavors, a tribute to the richness of American culinary traditions, and a journey that invites patrons to explore the boundaries of taste. In this culinary haven, each dish is a canvas, and every bite is a brushstroke that paints a portrait of innovation, tradition, and the vibrant tapestry of American cuisine.

#ram’s horn restaurant #ram’s horn restaurant fraser

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awesomecaptainfan · 2 years

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Serve Up Delicious Tex-Mex & American Food At Your Next Event

A brand-new ‘Buffet Your Own Way’ catering concept offering an extensive range of filling and flavorful healthy options that are perfect for a busy lifestyle offered by Captain Shrimp. The menu & serving size was created by dedicated team of chefs, following months of research and recipe creation plus drawing inspiration from Tex-Mex cuisine, a regional American cuisine that blends food products available and the culinary creations of Mexican-Americans influenced by the cuisines of Mexico.

The extensive menu includes over 60 mouth- watering appetizer, snacks, mains, and desserts – available in multiple size/trays, ideal for home, offices and workplaces catering, giving prospective customer to choose the size they want according to pax. Have an upcoming fiesta, work event, or wedding? Delight your guests with fajitas, tacos, and other Made-From-Scratch favorites. Our mini catering services are tiered to best meet your party’s needs. We can even bring the full Captain Shrimp's experience to your office party, birthday party, reception, or rehearsal dinner. All the flavour, none of the hassle. Delicious, Seasonal, Beautiful Foods & Professional Service for your Social Event

Captain Shrimp Catering Couture brings refined culinary adventure to your catered event. With relentless pursuit of the finest, imported spices, locally-produced, sustainable ingredients, accomplished chefs' grasp of seasoning, and an approach to menu composition melding innovative quirks with classic restraint, we will give your event menu impeccable taste, style and finesse - truly catering couture.

Captain Shrimp Jaya One well known for mouthwatering tasty, value-for-money Tex-Mex and

American eats, from appetizer perfect for sharing, to memorable seafood and delicious taco.

With multiple menus to choose from daily, we have become the ultimate choice for diners

looking for something affordable and different. Best seller such as Corn Shell Beef Taco, Baked

Mac & Cheese, Texas BBQ Wings, Fire Grilled Chicken Breast, Dual Cheese Quesadilla, Spicy

Chicken Quesadilla, Fried Shrimp & Calamari, Chicken & Mushroom Pie, Aglio-Olio Chicken Pasta, Roasted Vegetables, Baked Cheesy Mussel

Discover the best mini catering experience with Captain Shrimp. Mini buffet concept allows for

just a minimum of 5 pax to 80 pax to cater with funky experience that offers a creative way to

entertain and wow your guests at home. Great for family-styled potluck, kids parties, birthday,

baby shower, house parties or your cozy gatherings with your friends!

Mini Catering concept offer better variety so you end up satisfied and enjoyed during a hectic or

a fun small group activity starts from 4 pax up to 80 pax compared to normal catering that

required at least 50pax. This drop-off buffet Styled concept doesn’t require table setting and

staffing, multiple sizes to choose from according to your Group sizes (M, L, XL and XXL) and

sauce/dippings such as Garlic, Thousand Island, BBQ Honey, lemon vinaigrette, Honey

Mustard, Mint sauce provided plus disposable eco brown plates, black cutleries & serviettes.

Celebrate your event with style with DIY concept menus. Take a look at our wide selection of

Mini Catering now & Amplify your Next Event. Buffet your own way! Contact us at this link

http://watsap.my/60162505891 for more information and instant quote

That’s right! We’ve got promo for you until 31st August :

*Mini Discount & Free dippings – multiply your trays and enjoy this freebies

Promo Code: IWANTBUFFET

*Delivery charges promo when you multiply your trays

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paellacatering · 5 years

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When in Mood to Party, Paella Caterers are the Best

Vamos paella is a small, local business focused on bringing great and unique paella and tapas to London. No outside investor or corporate ownership here, but we buy high-quality, sustainable ingredients largely from local farms and businesses and have a fantastic front and back of house team that makes us shine.

Paella is our most popular catering options. Let’s do the work! Entertain with a magnificent customized paella in one of our giant paella pans. You and your guest can enjoy watching the step by step preparation. Paellas are a fun and beautiful way to turn your meal into an unforgettable celebration. And Vamos paella caterers are there for you.

Delivering the best of Spanish cuisine since 2011, we treat our customers and employees like family, and educate our customers about paella, value and traditions of Spain.

We think there is nothing better than gathering your close loved ones to share a bottle of wine and paella together.

The menu is our take on comfort cooking, infused with the local ingredients of the region. We love the way Spanish cooking harkens back to timeless recipes and traditions, often with simple techniques that transforms basic ingredients into something interesting. Spanish cuisine emphasis a connection to your roots, something that feels right at home in the United Kingdom.

Our Paella catering services

What we offer aside from our delicious food is unparalleled customized service. We have a genuine passion for helping our customers make the most unforgettable memories.

And we firmly believe that spending time with the people we love is what life is all about. We will work with you to plan an amazing party! The following menu can be fully customized to meet your needs. Find along some of our most requested items:

Comida Menu – choose three paellas to go with our salads and artisan bread

Fiesta menu – add any three tapas to our paella, salads and breads

Banqueta menu – from any three tapas and paella of your choice, you can add desserts as well.

Gran Fiesta menu – the real food extravaganza! This menu gives you three canapés, sharing tapas, paellas, salads, breads, and desserts.

In mood to try our exciting dishes? Contact Vamos Paella caterers today!

#Paella Caterers

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strongmindandfaintedheart-blog · 7 years

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Food Park Mania

One of the simplest yet the hardest question to answer whenever I am with my friends is, “saan tayo kakain?” (Where should we eat?) This sounds ironic, isn’t it? But this has been always the dilemma we faced every time we go out. The love for food is part of Filipino’s culture. It is what binds us. In every occasion, there is a food intended for it. There is Lechon (roasted pig) in every fiesta, ham and queso de bola during Noche Buena, and halo-halo every summer. Pinoy food such as adobo, sinigang, and even ube (purple yam) is making its wave abroad. If you travel from north to south of the Philippines, you will see that every province has its own unique recipes and delicacies. No wonder why food park business is becoming a trend today.

Almost every corner of the streets in Metro Manila has a food park. Food parks offer wide-ranging choices of food. From cheap to expensive; snacks to a heavy meal; oriental to western cuisine– there is always a place suitable for it. Aside from the food itself, the creativity and artistry of Filipinos can be seen in food parks, making it a key factor why it is flourishing. Various designs of food parks attract the customers. There is a Santorini-inspired food park, a food park which the interior is made out of old parts of a vehicle, street art-inspired food parks, and a lot more. Other food entrepreneurs make sure that the place is “instragrammable.” In that way, even if the business may not be promoted by the mainstream media, there will always be someone (e.g. bloggers) who will promote it on social media. Hence, one of the trending topics on social media sites such as Facebook and Twitter is the newest budding food park in town. In that way, it makes the business cost-friendly. This booming business is both beneficial for food lovers and food entrepreneurs. On the one hand, food lovers can satisfy their cravings while enjoying the artistry of the place. On the other hand, food entrepreneurs are gaining profits and cost reducing.

While food parks become more and more popular, the business also becomes competitive. Notwithstanding the direct competition among the food entrepreneurs, consistency in the quality of food, affordability, and innovation are among the problems that a food entrepreneur must also consider. Not all food parks become successful. There are some which just lasted for a month or two and some have close amidst its construction. The question of whether a food park is a good and sustainable business? That I cannot say. However, in order to become a successful entrepreneur, a risk is a must. Entrepreneurs must understand the reality of the business. Structure the business well. Think of how you create your demand. Indeed, food park businesses have been a hit in the Philippines. And, it’s a great opportunity for start-up entrepreneurs to become recognized in the food industry.

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sincerepoker-blog1 · 7 years

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fiesta farms beer

Parties, events, resources, natural resources, methods, fiesta farms grocery store toronto and traditions. They also work well. Their store, you can find offers of food and fresh food. If a recipe and ingredients from other parts of the world, be sure to be delicious. You can get on agriculture Flyer Party Recipes. You Fiesta will be an interesting event. Three events are waiting for you. You have a variety of health care and food supply, and can connect to. Its products are fully certified by the LFP local sustainable. These shops are quick to tell you the truth, no one would find, weekly flyers but we know that the purchase of food on the stove. In any case, the food is a variety of reasons. We Morales healthy food, local customs and traditions and directions for a healthy lifestyle that will help you. There are a lot of people. We keep the prices reasonable. We have sold for fame. Fevwood to find a farm, and I did not know how to get fame. Why do we, for example, local food can do with such large organizations, and the importance of development of economy and environment, and to understand the development of local entrepreneurs. for example, "stop" and "new" pharmacy organizations, such as good nutrition. For brevity? We have a grocery store, and is the fruit of a good center.

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korsleighonlinemichaelus-blog1 · 7 years

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fiesta farms business hours

Festa Farms is great for natural events, fiesta farms business hours resources, tips and philosophy. Beautiful fate You can discover new bottled foods and try new ones. The recipes are well-loved when I came from other parts of the world. Fiesta Farms Print, you can find a special recipe for the week. You can also find spiritual events at Festa Farms. Three aspects of what you expect. You can unite and open something different and useful for cooking and health. Its products are certified by LFP Sustainable Locations. A visit to the store that does not match your nose can tell you grocery flyers very soon. But we tend to be popular with those who eat us. As a result, the food is important for many people for a variety of races. They can access the AB, local, ethical, health, culinary, artisanal, and traditional promotional campaigns, helping them celebrate those who repeat. We have lots of things. We keep all the prices at stake. And we sold them without them. When the Queen takes the kid in Fenwood Farms, we do not know how to dispose of the glitz. What we can do is an association that has a great structure like Local Food Plus. Plus Food Locale has found it important to develop and promote local entrepreneurs in the context of economic and business. Organizations like Stop and New Agriculture can help people make their right to eat well. Is the story long? There is a garden center and a good shopping mall and a nice garden.

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gordanladdskitchen · 7 years

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Staub vs Le Creuset: What is the Difference Between These Two Dutch Ovens?

Remember the last time you were standing in a mall at the kitchen products department and wondering what the differences between the two companies of Dutch ovens of Staub vs Le Creuset are? In this post we will see the different between these 2 companies.

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A Little Bit of the History

Le Creuset

Staub

Staub vs Le Creuset

Le Creuset

Why Choose Le Creuset Enameled Cast Iron?

Staub

Why Choose Staub?

Top Picks Le Creuset and Staub

Le Creuset 7 ¼ Quart Enameled Cast Iron Pot

Staub 4 Quart Enameled Cast Iron Round Cocotte

Lodge enameled cast iron 6 Quart Dutch Oven

Care and Use

Le Creuset

Before You Use

Do Not

For Surface Protection

Cleaning and Care

Staub

The Decision Time

A Little Bit of the History

Le Creuset

Le Creuset was found in Fresnoy-le-Grand of France in 1952, began producing its first porcelain enameled cast iron pots which continue to provide better quality and now known as one of the world great cast iron pans.

It has been many years since Le Creuset cast iron pots were produced, it has also expanded the types of products since 1952. But Le Creuset never changes one thing that is, the manufacture of Le Creuset’s cast iron.

What makes Le Creuset cookware so unique is that they are all using hand-crafted techniques and the process of casting and forging. I am sure you are aware of its heritage looking which is also the characteristic of the design.

The first cast iron cookware- Cocotte/French Oven that was produced by Le Creuset is still the most popular cookware until today, with its unique bright retro volcanic orange-ish color which made it the Le Creuset Company’s trademark today.

Staub

As for Staub, its journey began in Alsace region of France in 1974. The reason for the Staub pot invention was due to Alsatians were renowned for their hearty one-pot recipes as well as their beautiful enameled ceramics.

The founder, Francis Staub, designed his very first enameled pot, merging cast iron’s utility back in 1974. And the success of Staub’s enameled cast iron cookware today has become the benchmark and is the reference brand for quite some of the world famous chefs!

Staub vs Le Creuset

Le Creuset

Le Creuset today have produced many varieties of cookware which serve different purposes. From cast iron pots, stoneware, silicone kitchenware, toughened non-stick (TNS), stainless steel to accessories for cookware and wine.

As mentioned earlier, the enameled cast iron pots by Le Creuset are unique due to its individually hand-crafted technique, and they have been the benchmarked for many years.

Le Creuset is not only prized for its style and quality but also the performances that are all-time reliable whether on the stovetop or in the oven. The cast iron material is an ideal for stylish preparation as the additional portions will be kept warm until it is ready to serve.

Why Choose Le Creuset Enameled Cast Iron?

Other than its stylish design, the enameled cast iron aims to spread heat evenly and cooked the food to its perfection! I urge that you should check out the products of Le Creuset to know the thickness of the whole pot and the heavyweight lid which helped the steam to be kept and trap the condensation inside, giving you the best original flavor and nutrients from the ingredients!

To find out more about other products by Le Creuset, check out their link.

Staub

Staub also produced many other types of cookware other than their world famous enameled iron cast pots. For example, variety cocotte, Coq au vin, grills, and pans.

The interior of all the Staub pots is enameled iron cast with a matte black finish touched. With its high-quality enameled iron cast which offers improved resistance to scratching and thermal shocks. The Staub pots are ideal properties for roasting, searing and caramelizing foods to the perfection. Similar to Le Creuset, the heat inside the pot would spread evenly.

Why Choose Staub?

Because famous chef chooses Staub!

Check out the video below where Michelin-starred chef and owner of Aldea, George Mendes talked about his passion in culinary. In the video, Mendes mentioned and shared his inspiration as well as he spoke of the versatility and durability of Staub iron casted cookware are ideally suited for many culinary applications at his famous restaurant!

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Well really, why? Staub is designed to help easy and quickly with your cooking. It is easy to clean and convenient to use! Moreover, the Staub cookware are cadmium free, lead-free, PFOA and PTFE free!

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Top 5 Recommended Best Glass Blender – So Powerful and Versatile June 1, 2017

Staub vs Le Creuset: What is the Difference Between These Two Dutch Ovens? June 14, 2017

Top Picks Le Creuset and Staub

Le Creuset 7 ¼ Quart Enameled Cast Iron Pot

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Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)

List Price: $369.95

Price: $369.95

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Editor Rating

NCS Grade*

A+

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Staub 4 Quart Enameled Cast Iron Round Cocotte

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Staub 4 Quart Round Cocotte, Grenadine

List Price: $269.95

Price: $249.75

You Save: $20.20

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Rating / Grade

Editor Rating

NCS Grade*

A-

While going through all the Staub vs Le Creuset cookware on the Amazon website. There is this another famous enameled cast iron cookware brand found - Lodge cookware. Lodge cookware has more customer reviews in comparison to the Staub vs Le Creuset cookware brands.

Lodge enameled cast iron 6 Quart Dutch Oven

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Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, Blue

List Price: $62.48

Price: $57.99

You Save: $4.49

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Description

Rating / Grade

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My opinion is that perhaps the Lodge cookware prices are far lower compared to both the Le Creuset and Staub. What do you reckon?

Care and Use

Le Creuset

The following recommendations for care and use are applying to all the Le Creuset enameled cast iron ranges, whether the cookware comes with the inner black cooking surfaces, light color or non-stick.

Before You Use

If you just bought a brand new Le Creuset enameled iron cast cookware, make sure you remove all the labels. Wash the cookware by using hot soapy water, rinse and dry thoroughly. Then your brand new Le Creuset is ready to use!

Do Not

Although the Le Creuset enameled iron cast can sustain a very high heat, however, do not heat an empty pan or let the pots or pans to boil dry. These could cause permanent damage to the enamel and the quality of the cookware. Besides that, do not cut foods directly on the enameled or non-stick surface.

For Surface Protection

Moreover, when you are done with baking or cooking using the Le Creuset cast iron ranges, place the hot pots or pans on silicone mats, wooden boards or trivets. Remember, never put the boiling pot or pan directly on any unprotected surfaces. This could cause unwanted damages to the surfaces of both the table and the cookware itself.

Cleaning and Care

Before washing, always let it cool completely and only wash it with warm hot soapy water. Then rinse and dry thoroughly. Be careful not to accidentally dropped or knocked against any hard surface although the Le Creuset enameled cast iron is extremely durable, but it might still cause some potential damages.

Staub

The safety, use and care instructions are pretty similar to the Le Creuset. For more information, click here to read more about the instructions on how to take good care of your Staub enameled cast iron cookware.

The Decision Time

Now Staub vs Le Creuset. Time to make a decision if you should get Le Creuset or the Staub? The two brands are world famous, and both are high quality enameled cast iron cookware. I leave you to the decision making, but I would like to add - maybe you should get them both.

Happy shopping for your perfect Dutch oven!

The post Staub vs Le Creuset: What is the Difference Between These Two Dutch Ovens? appeared first on Gordan Ladd's Kitchen.

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junker-town · 7 years

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Bill Snyder is nearing a *2nd* Hall of Fame-worthy career at Kansas State

The wizard’s wizardry continues.

Two hundred and fourteen coaches have been inducted into the College Football Hall of Fame. That’s not the highest bar; 32 had career winning percentages below .600, and 32 were head coaches for fewer than 15 years. Simply surviving as a head man for a sustained period, especially (but not exclusively) in a power conference, gives you a decent shot.

Six of 2014’s coached after induction: Chris Ault, Bobby Bowden, John Gagliardi, Joe Paterno, John Ralston, and Snyder. In a way, you could say Ault earned the honors twice. The former Nevada head coach was inducted in 2002 for his constant FCS success (six semifinal appearances, one finals appearance), but he returned to the sidelines and helped to reinvent football via the Pistol formation.

At what point does Snyder earn “should be inducted twice” status? He didn’t change the game with a tactical tweak, but he is entering nine years into his second tenure as Kansas State head coach, and while it has been different from his first tenure in many ways, it has been no less impressive.

The first time around, Snyder built a killing machine. His late-1990s Wildcats were genuinely terrifying, with hungry and talented assistant coaches, devastating defenses — 11th or better in scoring defense nine times between 1994 and 2003, first in 2002 — and an offense that always featured a dynamic dual threat, a heavy-load running back, and absurd play-action wideouts.

The Wildcats won at least nine games 10 times in an 11-year span and finished in the AP top 10 six times. They won the Fiesta Bowl in 1997 and the Big 12 in 2003, and the only reason they didn’t end up with more conference titles is that their peak coincided with Nebraska’s final run of dominance.

KSU trailed off in his final pre-first-retirement years, but his brick-by-brick building and sustained run of dominance were easily Hall-of-Fame worthy.

His second career began after Ron Prince went 17-20 as his successor. Snyder returned in 2009 and has won 66 games and another conference title (2012). KSU went 21-5 in 2011-12, then won nine games in both 2014 and 2016.

This eight-year span isn’t Hall-worthy in and of itself, but it might be getting close, considering KSU went 87-235-4 in its last 30 non-Snyder seasons. And it has been almost equally impressive in its unlikeliness. Gone are the young coaches — Bob Stoops, Bret Bielema, Brent Venables, Mark Mangino, Jim Leavitt, Mike Stoops — who left him to begin their own coaching trees. Gone are the physically dominant defenses, replaced by bend-don’t-break units that pounce on every mistake you make. And as of late, gone are the big-play receivers.

With an inefficient defense and almost no big-play threats, Kansas State went 9-4 and ranked 31st in S&P+ last season. The Wildcats found their offensive rhythm midseason and won six of their final seven games. After a 3-3 start, they transformed from the team I expected them to be — 6-6 with limited upside — to a team that in a lot of ways resembled the 10-win 2011 squad.

So does that mean 2017 will be another 2012? Probably not, but ... you can’t count it out, can you? Conference favorite Oklahoma just lost its three best skill position guys, Oklahoma State and TCU have a lot to prove defensively, West Virginia has a ton of production to replace, and Texas and Baylor are in transition. The Wildcats have a lot to replace in their front seven but boast a seasoned secondary and offensive line, a revived skill corps, and, in KSU fashion, a quarterback who’s among the best running backs in the conference.

It’s not going to happen again, right?

In last year’s preview, I noted that Snyder suddenly had quite a bit to prove after his squad limped through a setback in 2015. In response, he proved a lot. And then, in the offseason, he played a sturdy bend-don’t-break defense against throat cancer as well.

For virtually the first time, the 77-year old Snyder acknowledged feeling tired this offseason. It took cancer treatments to do it, and those treatments are over, but it was if nothing else a reminder that the end of his career is on the horizon. And for all we know, his reduced hours will result in glitches on the field.

But after last year — hell, after the last 28 years — he gets the benefit of the doubt. Snyder’s Kansas State will be Snyder’s Kansas State until proved otherwise.

2016 in review

2016 Kansas State statistical profile.

For two-thirds of last year, KSU was without much experience or talent. Blowout wins over FAU and Missouri State propped the record up, but the Wildcats had little to offer against fellow power conference teams. They outlasted Texas Tech and Texas at home and fended off a frantic comeback in Ames to survive Iowa State.

The Wildcats showed a spark in nearly beating Oklahoma State on November 5, however (they were up 9 with eight minutes left but fell, 43-37), and after a bye week, they hit the gas.

First 7 games vs. Power 5 (3-4): Avg. percentile performance: 41% (~top 75) | Avg. yards per play: Opp 6.8, KSU 5.1 (minus-1.7) | Avg. score: Opp 30, KSU 26

Last 4 games (4-0): Avg. percentile performance: 79% (~top 25) | Avg. yards per play: KSU 6.3, Opp 5.0 (plus-1.3) | Avg. score: KSU 35, Opp 19

The offense improved, and the defense improved a lot. KSU found a spark in freshman running back Alex Barnes, who rushed 30 times for 232 yards against Baylor and Kansas. He got hurt, and sophomore Justin Silmon rushed 32 times for 210 yards against TCU and Texas A&M. The jolt of energy for the run game opened up the pass — after catching 20 balls for 275 yards through nine games, receiver Byron Pringle caught 19 for 356 over the last four.

It was a domino effect: the increased offense meant opponents had to take more risks, which played into the hands of a team with a strong run defense and pass rush. Suddenly KSU was dominating the ground game on both sides, and the pass defense surged, allowing a 112.1 passer rating in those four games.

Everything fell into place, and now Silmon, Barnes, Pringle, and quarterback Jesse Ertz are all back. The biggest obstacle for replicating this late-season recipe comes with the turnover in the defensive front. But the offense could be tremendous.

Offense

Full advanced stats glossary.

A ruthless pursuit of efficiency. Forcing defenders to make solo tackles. Conversion in short yardage. Plodding tempo. These have been the building blocks of the Kansas State offense in recent years, and I would say the Wildcats checked those boxes appropriately in 2016:

48 percent success rate (13th in FBS), 52 percent rushing success rate (fifth)

86 percent solo tackle percentage (fourth)

75 percent power success rate (21st)

2.2 plays below expected in adjusted pace (81st)

Granted, there were issues, especially before November. The negative plays were too frequent — 69th in stuff rate, 96th in Adj. Sack Rate — and the big plays were nonexistent until late.

Still, even while getting drastically outgained on a play-for-play basis, KSU was able to remain within shouting distance of better teams (Oklahoma aside) with this approach. And when the big plays showed up, the attack ignited.

Almost all of the reasons for ignition return.

The big plays made a huge different late, but it starts with efficiency. And in Ertz and Barnes, KSU might have the most efficient backfield in the conference. Not including sacks, Ertz rushed for 7 yards per carry, combining consistency (49 percent of his carries gained at least five yards) with high-end explosiveness.

Ray Carlin-USA TODAY Sports

Alex Barnes

Barnes gained five yards on 68 percent of his carries, and while that is unsustainably high with a larger workload, the 221-pound sophomore has all the makings of a supremely efficient back, especially considering Ertz’s run threat and the elite blocking he gets from his line (which returns 80 percent of last year’s starts and two all-conference guys in tackle Dalton Risner and center Reid Najvar) and his all-conference fullback, Winston Dimel.

(Dimel, by the way, had one of the greatest, most late-career-Jerome-Bettis stat lines you’ll ever see: 30 carries, 92 yards, 12 touchdowns.)

Barnes has workhorse potential, but juniors Silmon and Dalvin Warmack combined for 127 carries and 675 yards; neither was particularly efficient, but they have some pop.

KSU finished 25th in Rushing S&P+, and if November is any indication, that could creep toward the top 10.

That makes the receiving corps tantalizing, too. Pringle’s emergence was big, and now four-star Cal transfer Carlos Strickland II joins the mix. Others return — junior Dominique Heath, sophomores Isaiah Zuber and Isaiah Harris — but Pringle and Strickland are the potential headliners. This is a run-first attack, and Ertz probably isn’t the guy you want trying to make big passes downfield on third-and-long, but if KSU is anywhere near as efficient as it should be on the ground, this offense will have everything.

Troy Taormina-USA TODAY Sports

Jesse Ertz

Defense

In a way, the rushing offense will drive the defense, too. Success with a grind-it-out attack makes opponents impatient, illustrated by the fact that opponents ran only 47 percent of the time on standard downs against KSU, the lowest rate in the country.

Sure, a lot of Big 12 offenses rely on the pass, but between opponent preferences, KSU strengths and weaknesses, and general impatience, the Wildcats faced more passing than almost anyone in the country. That became problematic for opponents when, late in the year, KSU learned how to defend the pass.

The Wildcats have only once ranked better than 42nd in Def. S&P+ since Snyder’s return — strangely enough, they were exactly 42nd in 2013, 2014, and 2016 — and haven’t had the play-makers to avoid going into extreme bend-don’t-break mode. That was mostly the case in 2016, too, but in linebacker Elijah Lee, ends Jordan Willis and Reggie Walker, and tackle Will Geary, they some dangerous options up front. This foursome combined for 42.5 tackles for loss, 20.5 sacks, and 11 passes defensed. But now the two most disruptive members (Willis and Lee) are gone.

Troy Taormina-USA TODAY Sports

Reggie Walker

Walker benefited from Willis’ presence, but as a sophomore he probably still has quite a bit of improvement to do. And in limited roles, backup ends Tanner Wood and Kyle Ball did combine for 7.5 TFLs and four sacks. There might still be A-grade pass rush potential.

Can some combination of Walker, Geary, and potential new breakout performers — Wood and Ball, JUCO lineman Xavier Davis, tackles Trey Dishon and Ray Price, JUCO linebacker Da’Quan Patton, linebacker Trent Tanking — produce enough disruption up front that opponents again lean heavily on the pass? Because if so, the secondary might be more prepared for a heavier load this time around.

Corners D.J. Reed and Duke Shelley combined for six interceptions and 20 breakups, though KSU’s late-season surge in pass defense did rather neatly coincide with nickel back Donnie Starks (who ran out of eligibility) taking over for Shelley in the starting lineup. That’s a bit of a concern, but the cornerbacks need only competence because I love the safeties. I have high expectations for both junior Kendall Adams and senior nickel Cre Moore, and if KSU gets anything from big JUCO safety Elijah Walker, the back should be stable.

You can see how this all works in concert: KSU’s efficient ground game opens up big-play pass potential, which forces opponents — already antsy and impatient because it takes forever to get the ball back from the Wildcats even without the big plays — to take more risks. A still-solid pass rush and awesome set of safeties then swarm.

If any piece falters, KSU becomes 2015-level mediocre pretty quickly. But it’s not a stretch to see that formula working really well.

Photo by Tom Pennington/Getty Images

D.J. Reed

Special Teams

I have three years of Special Teams S&P+ data so far, and K-State has yet to rank worse than 26th in the team rankings. And the fact that the Wildcats indeed ranked 26th last year with almost all underclassmen is intriguing.

This is a scary unit. Pringle and D.J. Reed each averaged over 28 yards per kick return, Dominique Heath averaged 12.9 yards per punt return, and KSU ranked ninth in kick return success rate and 12th in punt return success rate. Meanwhile, Mitch Lochbihler took over kickoffs late in the year and booted two-thirds of them for touchbacks (he also averaged 46.6 yards in five punts). The biggest relative weakness is in place-kicking, where Matthew McCrane made only one of four field goals of 40-plus yards. But he also didn’t miss a single kick under 40.

Special teams are unpredictable from year to year, but this unit has as much top-10 potential as anybody’s.

2017 outlook

2017 Schedule & Projection Factors

Date Opponent Proj. S&P+ Rk Proj. Margin Win Probability 2-Sep Central Arkansas NR 24.6 92% 9-Sep Charlotte 127 29.9 96% 16-Sep at Vanderbilt 63 2.5 56% 30-Sep Baylor 28 0.9 52% 7-Oct at Texas 16 -9.8 29% 14-Oct TCU 21 -2.9 43% 21-Oct Oklahoma 5 -12.9 23% 28-Oct at Kansas 107 16.1 82% 4-Nov at Texas Tech 66 2.7 56% 11-Nov West Virginia 69 9.4 71% 18-Nov at Oklahoma State 22 -7.8 33% 25-Nov Iowa State 57 6.5 65%

Projected S&P+ Rk 35 Proj. Off. / Def. Rk 36 / 52 Projected wins 7.0 Five-Year S&P+ Rk 9.1 (31) 2- and 5-Year Recruiting Rk 68 / 60 2016 TO Margin / Adj. TO Margin* 13 / 6.2 2016 TO Luck/Game +2.6 Returning Production (Off. / Def.) 70% (79%, 61%) 2016 Second-order wins (difference) 7.2 (1.8)

This could all go wrong. Snyder’s 30-hours-a-day obsessiveness has driven this ship for a long time, and the fact that he stepped back in the spring while under cancer treatment could be a sign that his grip on the program is loosening.

For all we know, the ship can steer itself at this point — between his longtime assistants and a strong set of upperclassman leaders, maybe all of his lessons have been internalized — but it’s a concern until proved otherwise.

It’s just about the only concern, though. This was a legitimate top-20 team at the end of 2016, and while there is some turnover in the front seven, the secondary should be stable, and the offense and special teams could pick up a lot of slack. A lot of slack.

There’s a lot to like. Naturally, since S&P+ uses recruiting rankings as part of the formula, its projections are a bit on the conservative side, but the Wildcats are still projected a healthy 35th and favored in eight games. If they play at a top-20 level, that could flip another game in their favor.

KSU won’t be the Big 12 favorite, but let’s not pretend the Wildcats don’t have a chance to make a run.

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weddingwade3 · 8 years

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