Jump to content


  • Posts

  • Joined

  • Last visited

Posts posted by AncalagonTheBlack

  1. Ex-Man City perfomance analyst, and current Benfica Technical Director, is set to join Michael Edwards and FSG.


    It emerged last month that FSG was working on a move for Marques as part of its plans for a multi-club model, which was a key factor in Edwards' appointment. The Portuguese is to be employed by FSG rather than Liverpool directly as his skills and expertise made him a leading candidate for the role.

    He oversees a thriving youth set-up at the Portuguese giants and has played a key role in the development of the likes of Gonçalo Ramos and current midfield ace João Neves.

    Benfica has also identified talents like Darwin Núñez and Chelsea midfielder Enzo Fernández in recent years before selling them on for huge sums of money. The club has made around $345m (£275m/€322m) in net profit over the last six seasons.



  2. ‘Lies were told’: João Cancelo blasts Manchester City over his departure


    He said: “I remember a time when I was robbed and attacked and the next day I was playing at the Emirates against Arsenal. These are things you don’t forget. I left my wife and daughter alone at home, terrified. People will only remember this because Mr Guardiola has much more strength than me when he says something, and I prefer to keep to myself.”

  3. 3 hours ago, karaddin said:

    My body decided it was a great time to get sick again so this has kept me occupied and now I'm finished already lol.

    Clearly I enjoyed it. 1st episode was probably the roughest

      Reveal hidden contents

    Until I realised how the past story was fitting in with the present.


    Me too, I'm down with a throat infection and I've binged 5 episodes.:D

    I'm really enjoying this so far. It's definitely binge-worthy! :)

  4. On 3/19/2024 at 6:51 PM, DanteGabriel said:

    Curious: is that because the freezer time makes it more tender/congealed?

    Yet something else we often don’t consider is that food continues to undergo chemical reactions even after the cooking’s done. Cook’s Illustrated conducted an experiment to try and understand why some food flavors notably improved overnight. They served tomato soup, beef chili, and French onion soup to several testers. Every taste tester held that the two-day-old soups and stews were “sweeter,” “more robust-tasting,” and “well rounded.” Yet the response to the chili was mixed, and some testers reported that flavors weren’t as pronounced after several days.

    Following the experiment, the magazine concluded that the soups and stews that had milk or cream experienced a breakdown of lactose into glucose, which tasted sweeter with time. Meanwhile, proteins in the meat converted into individual amino acids that acted as “flavor enhancers,” and the starches present in both flour and potatoes broke down into compounds that people reported as more flavorful. Another key to great leftovers may lie in aromatic flavors, such as garlic and ginger, which develop more fully over time.
    Cooling can also impact the taste of next-day food. On an episode of Good Eats, for instance, Alton Brown posits that letting foods such as beef stews cool down before reheating allows meats to cook through without falling apart. And allowing something such as curry to sit causes the oils and spices within it to continue to tenderize the meat, says Dr. Maureen Cooper, a researcher from Stirling University. According to the Institute of Food Technologies, those protein breakdowns “enhance savory, meaty, umami taste, or reaction of amino acids with sugars to produce new flavor molecules by the Maillard reaction (browning), which can occur when the leftovers are reheated.”
  • Create New...