Sate Sweet
undefined Comments - 28 Aug 2012
Sate Sweetingredients:600 g diced meat has the4 tbsp soy sauce4 tablespoons of cooking oilSpices that are:5 pieces of red onion4 cloves garlic5 cm galangal2 tablespoons of brown sugar combed1 1/2 tablespoons whole coriander disangan1 1/2 tsp salt1 marbles acidHow to Make:- Marinate meat with soy sauce, cooking oil and spices are blended until we...

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Snapper fish chilli sauce
undefined Comments - 28 Aug 2012
Snapper fish chilli sauceingredients:- 1 tail snapper- 4 green tomatoes- 4 pieces of lemon- 1/2 cup tomato juice- 5 pieces of hazelnut- 6 pieces of red onion- 5 pieces of red chilli- 2 cloves garlic- 1/2 tsp shrimp paste- 1 teaspoon of brown sugar- 2 tbsp tamarind waterHow to make:- Clean the fish and then kneaded with salt and lime juice.- When...

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Snapper fish chilli sauce
undefined Comments - 28 Aug 2012
Snapper fish chilli sauceingredients:- 1 tail snapper- 4 green tomatoes- 4 pieces of lemon- 1/2 cup tomato juice- 5 pieces of hazelnut- 6 pieces of red onion- 5 pieces of red chilli- 2 cloves garlic- 1/2 tsp shrimp paste- 1 teaspoon of brown sugar- 2 tbsp tamarind waterHow to make:- Clean the fish and then kneaded with salt and lime juice.- When...

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Sunday, March 29, 2009

Writer Bruce Weber Goes Into The Overlooked World Of Baseball Umpires

PIX's John Muller chats with New York Times reporter Bruce Weber about his new book As They See 'Em: A Fan’s Travels Through the Land of Umpires.

As They See 'Em is an insider’s look at the small and largely unknown world of professional umpires, who number less than 300—there are just 68 in the major leagues. Weber not only interviewed dozens of professional umpires, he transformed himself into one, attending and graduating from an officially sanctioned umpire training school and then spending the 2006 baseball season working as a professional umpire.


This is his personal account of the experience as well as a lively exploration of the art of umpiring: the culture, the history, the personalities, the recent major league controversies, the surprisingly arcane set of rules by which they work, why the fans hate the umpires, and why the umpires hate the owners, and what it’s like to do a job that offers the chance to earn only blame and never credit, where the mark of a job well done is not being noticed at all. This is the umpire’s oft-repeated mantra: “We’re expected to start out perfect, and then improve.”

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