Carlos Vela is waiting to “see what happens” amid reports linking him with a surprise move to Barcelona.The Spanish side are reportedly looking to sign an attacker this month to boost their La Liga and Champions League hopes, with LAFC attacker Vela one of those highlighted as a candidate.Sport claimed Barca had reached an agreement with the Mexico international and planned to sign him on an initial loan deal but soon backed out. Article continues below Editors’ Picks ‘There is no creativity’ – Can Solskjaer get Man Utd scoring freely again? ‘Everyone legged it on to the pitch!’ – How Foden went from Man City superfan to future superstar Emery out of jail – for now – as brilliant Pepe papers over Arsenal’s cracks What is Manchester United’s ownership situation and how would Kevin Glazer’s sale of shares affect the club? While the former Arsenal and Real Sociedad player would not say whether or not a move was in the works, he says he is happy enough in Los Angeles.”They are issues for the clubs and agents,” Vela told ESPN. “I’m relaxed, working on the preseason and the most important thing is to be happy in the place you are. In the future we’ll see what happens.”Whatever I may decide or happens I’ll be happy because I’m loving being in Los Angeles with my team enjoying the day-to-day and I don’t have anything to lose in any case.”The 29-year-old joined LAFC from Real Sociedad a year ago, enjoying a 14-goal debut season in MLS as his side reached the playoffs. But he is confident he can do even better next time around as his side prepare for the new campaign, which begins in March.”I enjoyed [the first season] a lot, I took on the responsibility,” he added. “This year I’ll take on more and I can give more to this club and this league. I’ll work to that end.”Vela has been kept out of the national team in recent months, but his situation could change as Gerardo Martino takes charge. However, he is yet to discuss the prospect of a return with the new coach and says he is willing to step aside to give younger players a chance.”I think they’ve taken a great decision in bringing in Tata,” he said. “Obviously I have to speak to him to see his plans with me or without me.”I’ve not had the chance to talk with him, but I know I’ll do so before the next call-ups [in March]. I wish him the best. I’m open to keeping going or to stepping aside for the youngsters, whatever is best for Mexico.”
EVANSTON, IL – OCTOBER 17: Head coach Kirk Ferentz of the Iowa Hawkeyes walks off the field after their win over Northwestern Wildcats at Ryan Field on October 17, 2015 in Evanston, Illinois. Iowa Hawkeyes won 40-10. (Photo by Jon Durr/Getty Images)The Iowa Hawkeyes lost to the Northwestern Wildcats last weekend. With the win, Northwestern clinched the Big Ten West and will meet either Michigan or Ohio State in the Big Ten title game.Meanwhile, another loss for the Hawkeyes makes three-straight for the team after a hot 6-1 start to the year. With the losses piling up, many Iowa fans are unhappy with the use of one of their preseason All-Americans over the past few games.Preseason All-American tight end Noah Fant has been seldom used, despite ranking second in receptions and receiving yards and first in receiving touchdowns. Fant played just nine snaps in the second half of the loss to the Wildcats.Even former Iowa stars are getting in on the debate over Fant’s misuse.noah fant i feel your pain brother. hang in there. stay silent stay the course and stay focused. don’t say or do anything out of frustration that may impact your future. high road!— DJK (@DJKoulianos15) November 11, 2018After the Northwestern loss, Iowa head coach Kirk Ferentz revealed why Noah Fant hasn’t played much over the past few games.According to The Gazette, Ferentz called sophomore tight end T.J. Hockenson “a little bit more versatile as a tight end.” Perhaps the coaching staff thinks Hockenson is a better blocker, which would explain why the team uses him more.Fant figures to be an early pick in the 2019 NFL draft – potentially in the first half of the first round.
11 Under-the-Radar Cities in Canada Worth Exploring 12 Reasons South Dakota Deserves Your Attention Zach Klein Is the Reason We’re All Obsessed with Cabin Porn Slopestyle Mountain Bike Champion Emil Johansson Talks Tricks, Staying Fit, and More 8. Amsterdam Though Amsterdam may be recognized foremost as a hedonist’s heaven, the indigenous design scene beckons with its cutting edge awesomeness. While we appreciate seeing the modern aspects of this capital city, we are Americans and need to see Ye Olde things too. Here is our Amsterdam travel guide that melds the best of both worlds.PLAYExploring the city by bicycle is an absolute must. Bike City located in the heart of the trendy Jordaan district are reliable and reasonably priced and ready to disguise the tourist in you with only traditional Dutch bikes on offer.We are also big fans of the canal tours because, hey, it’s Amsterdam and they have canals. But avoid the big touristy boats and check out these small boats that can get to areas the big boys can’t. You can’t come to Amsterdam without exploring the Rijksmuseum. Go there to peruse the great Dutch old masters.In Amsterdam for a while? Take a 15 minute train ride to the charming Medieval town of Haarlem and visit De Jopenkirk which is a beer hall in a former church.SHOPOnce you’ve mastered the pedaling, head straight to SPRMRKT, Amsterdam’s most prestigious concept store for an awe-inspiring selection of homegrown and German menswear labels including Aviatic and Helmut Lang. Avant garde clothes may not be your thing but it’s still worth checking out to see what is happening in the Dutch menswear worldLocated within retail hotspot the Nine Streets , the Hartenstraat strip is also noteworthy for innovative menswear stores. Cycling along the busy strip you’ll find heritage footwear and accessories as well as cobbling and tailoring services at Sir Max, and smart and quirky European menswear at Lock Stock & Barrel.EAT & DRINKFor a forward-thinking dining experience, head to De Kas near the amazing Frankendael Park. Translating in English to mean greenhouse, the huge arboretum houses some of the freshest organic produce in the city. Dishes vary each day depending on what looks good in their very own garden but expect a veg-heavy rural Mediterranean vibe.For something to sink your teeth into, the menu at Greetje modernizes traditional Dutch cuisine almost beyond recognition. Willfully commit carbocide with bread and meat-flecked goose fat and lashings of steaming stamppot, a potato and vegetable mash. (you win a prize if you use the word ‘boterham’ whist ordering during one of your dining experiences)Despite the city’s many nocturnal prospects, The Manual suggests a civilized nightcap at Bar Oldenhof. We appreciate this gentlemanly spot for their craft cocktails, micro brews and oak paneled clubby atmosphere. Boozy bicycle ride back to the hotel optional.SLEEPWith a bevy of design hotels on offer, selecting an unobtrusive yet suitably stylish pitstop can be a little daunting. The Manual recommends The Exchange on the buzzing Damrak strip, where experimental design meets contemporary white space in a happy, affordable union. Each of the 61 rooms comprises a tailor-made design cultivated by graduates from the Amsterdam Fashion Institute and the results are utterly inspiring. Editors’ Recommendations The Best Campgrounds Near Major U.S. Cities
A post shared by Blackbelly (@blackbellyco) on Aug 12, 2018 at 4:53pm PDT Editors’ Recommendations We are fans of lamb here at The Manual. We love a good lamb chop as much as the next person, but in thinking about those delicious morsels of meat, we realized something: We didn’t know a whole lot about lamb. Sure, it’s great when it’s cooked and on the plate, but what about everything before that? To learn more, we talked to an expert, chef Hosea Rosenberg.Rosenberg is the owner of Blackbelly Market, Boulder, Colorado’s only whole-animal, artisanal butcher shop and sole independent retailer licensed to make and sell its own cured and fermented meats. Before opening the butcher portion of his business (Blackbelly started as a catering company and also includes a full-service restaurant), Rosenberg worked under various chefs, including Wolfgang Puck, before being crowned Top Chef in season five of the hit Bravo show in 2009.We sat down with Rosenberg to learn all we could as we get ready to cook lamb the right way for the first time: How to Make Loco Moco, a Hawaiian Staple Dish The Manual: For people who have never cooked lamb before, what is the best cut to start with? Hosea Rosenberg: The “easiest” cuts — which just happen to be the most expensive — would be lamb chops and/or loin. They are the mildest, with the best flavor and the most tenderness. Easy to grill, sauté, and slice up.TM: What are some tips or tricks for purchasing lamb when you go to the butcher counter? HR: First, always ask where the lamb is from. Colorado lamb is the best in the world and is what I would always recommend. Take a look at the meat and make sure it’s not too grey or dark — signs of oxidation meaning it’s been out for too long. Ideally, your butcher cuts it for you at the time of purchase. And always ask to look at your meat before they wrap it up. If it looks good and smells good, it is good.TM: Do you have a preferred way of cooking lamb? Does it benefit from one method over another?HR: Each cut of lamb is different and takes to different cooking techniques. The shoulders and legs benefit from slow, long cooking times (slow roasting, braising, or smoking), while the loins and the chops are always better grilled or sautéed. The rule of thumb is the lean meat should be cooked fast and on the rare side, where the tougher meat with lots of connective tissue should be slow cooked.American Lamb BoardTM: How does a cut of lamb compare to, say, beef or pork when finished? What’s the minimum internal temperature you should be shooting for? Will you get sick from raw or undercooked lamb? HR: Again, it depends on the cut and the way it was cooked. I love my lamb shanks cooked for eight hours and falling off the bone. But a nice, center-cut lamb chop is best rare to medium-rare. No more than medium! You will not get sick from raw lamb. We serve carpaccio and tartare and it never gets cooked!TM: When grilling lamb chops, for example, what are some of your favorite things to serve with it? HR: Garlic, mushrooms, spinach, peppers, eggplant, tomatoes, onions, red wine. Lamb has a strong flavor and is best with robust ingredients. You will never go wrong with rosemary and garlic.Lamb has a strong flavor and is best with robust ingredients. You will never go wrong with rosemary and garlic.TM: Why is mint jelly the traditional serving with a lamb chop? HR: It’s a very “old school” condiment with lamb. Not my personal favorite, but I understand the thought behind it. Often times people associate lamb with gamey-ness. The mint jelly brings out the sweetness in the lamb. If you have Colorado lamb, though, you won’t want to hide the flavor!TM: What would you say are the top three underrated cuts of meat on a lamb? HR: Shank, neck, and shoulder. These cuts have the most connective tissues and membranes. They take more time and expertise to cook, but the results are extraordinary. Unctuous, savory, and utterly delicious!With that in our pocket, we then turned to the American Lamb Board to get a recipe to work with. Below, you’ll find a delicious recipe for pomegranate roasted lamb shanks, which was created by Two Purple Figs.Pomegranate Roasted Lamb ShanksAmerican Lamb BoardIngredients:8 lb of American lamb shanks, trimmed.25 cup pomegranate molasses (see note)1 tbsp kosher salt2 tbsp black pepper, freshly ground1 tbsp nutmeg1 tsp cinnamon2 tbsp olive oil2 large red onions, sliced8 cloves of garlic, smashed1 cinnamon stick1 cup of beef, chicken, or veggie stockFresh pomegranate arils for sprinklingFresh minced parsley leaves for shrinkingFreshly sliced chili peppers for sprinklingMethod:Preheat the oven to 400 degrees Fahrenheit.In a large 3-quart oven safe dish, place the lamb shanks and season them with the pomegranate molasses, salt, pepper, nutmeg, cinnamon, and drizzle the olive oil.Use tongs (or your hands) to toss the lamb shanks very well with all the seasonings.Add the sliced onions and crushed garlic cloves to the baking dish and tons them with the lamb shanks, keeping most of the onions and garlic at the bottom of the dish so they act like a bed for the lamb shanks.Add in the cinnamon stick and pour the stock over the lamb mixture. Roast the shanks for one hour, and then cover the pan with foil (add extra stock if you’d like a saucy lamb shank). Roast (covered) for another 45 minutes to 1 hour until the shanks are tender.Remove the pan from the oven abd sprinkle some pomegranate arils over the lamb shanks. Sprinkle parsley and chili peppers, too. Serve and enjoy!Note: Pomegranate molasses is available at the ethnic aisle of most grocery stores. It’s made out of pure pomegranate juice and some sugar and lemon juice boiled and reduced to a consistency of a syrup. However, you can find the homemade recipe below:Homemade Pomegranate MolassesIngredients:3 cups of pure pomegranate juice6 tbsp of granulated sugar2 tbsp of lemon juiceMethod:Place all the ingredients in a medium-size pot over medium-high flame and bring to a boil. Reduce the heat to low and allow the mixture to simmer for about 50-60 minutes until it has a syrup consistency and has reduced to about 1 cup in total.Cool the molasses for about half an hour before storing it in an airtight container in the fridge for about 6 months.Use it on lamb, chicken, salads, drinks, sauces, and for baking! How to Cook Steak in the Oven How to Smoke Meat: Everything You Need to Know Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes Ready and Rare-ing to Go: How to Make Steak Tartare