5 Reasons Why Shake Shack's ChickenShack Should Be Made Permanent
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This is a sandwich for the ages
Shake Shack's new ChickenShack has been a huge success since its launch, selling out after two days. Here are five reasons why it should be made a permanent menu item.
5 Reasons Why Shake Shack's ChickenShack Should Be Made Permanent
Shake Shack's new ChickenShack has been a huge success since its launch, selling out after two days. Here are five reasons why it should be made a permanent menu item.
It Comes at Exactly the Right Time
Hot on the heels of the white-hot opening of David Chang’s Fuku (which sells only fried chicken sandwiches), this release couldn’t have come at a better time. Fried chicken sandwiches are definitely having a moment right now, and Shake Shack has planted itself right in the middle of it.
It Sold Out in 2 Days
Launched on July 7, the last sandwich was sold by closing time on July 8, and stock won’t be replenished until July 16, according to the company. If that doesn’t make it a hot item, nothing does.
The Chicken Is High Quality
The chicken used is all-natural and antibiotic-free, which certainly justifies the slightly high price tag.
It Can Take on Any Fast Food Chicken Sandwich
Just about every fast food chain offers a chicken sandwich of their own, which means that there’s definitely a fair amount of competition. But the super-crispy, craggy, peppery buttermilk batter around the extra-thick chicken breast, as well as the potato bun and toppings, make this sandwich a major contender for Best in Show. Not only can it compete with other chain’s fried chicken sandwiches, it can compete with any fried chicken, anywhere.
Jeff Mauro reveals why Kitchen Crash is Food Network genius
While he might be the Sandwich King, Jeff Mauro is ready to take on a new Food Network challenge. In the new Food Network show, Kitchen Crash, the culinary competition is part mystery box and part everyday home cook struggle. When professional chefs turn those home kitchen ingredients into a delicious meal, many home cooks will be inspired to make something delicious, too.
Premiering on January 6, the Kitchen Crash is an evolution of some of the popular Food Network competition shows. Part Chopped and part Supermarket Stakeout, the food competition heads to a neighborhood and asks local homeowners to turn over food from their refrigerators and pantries. Then, professional chefs are asked to transform those ingredients into a delicious, multi-course meal.
While not the typical neighborhood block party, the chefs battle for supremacy. From the outdoor kitchens, the chefs make it look easy. More importantly, it should inspire home cooks to stop saying, there&rsquos nothing for dinner.
Ahead of the Kitchen Crash premiere, Jeff Mauro spoke to Cristine Struble of FoodSided about the new show and how home cooks will be inspired to get into their own kitchen.
Although many people have favorite Food Network shows, Mauro calls Kitchen Crash &ldquoa whole new ballgame.&rdquo That aspect adds to the excitement of this new format.
Mauro said, &ldquoNo two home pantry or fridges are alike and the Kitchen Crash bins are as varied as the family&rsquos taste buds, the season, the neighborhood or the day of the week. The strategy lies in the picking of the right home. It’s unwise to not waste time on an unanswered door (you only get 10 minutes to find a home and gather ingredients), so the chefs have really got to quickly case the neighborhood. Find a house with multiple cars in the driveway, a trampoline or swing set in the back. Where there&rsquos a lot of kids, there&rsquos a lot of food. Then they have to communicate. Cleary, from the doorway to the family, to gather everything they think they need. But they also can&rsquot neglect the essentials, because there is ZERO SHARED PANTRY. No salt, sugar, oil. Nothing. It really is a difficult but fun and exhilarating game to play and most definitely watch!&rdquo
The elimination of the shared pantry looks to be a huge game changer for this Food Network competition. If a chef forgets the salt, that dish is going to suffer.
Still, Kitchen Crash has an element of strategy. Even though the home kitchen may not be the same as a restaurant kitchen, there could be many surprises in store.
Mauro said, &ldquoOne of the most entertaining and special elements of Kitchen Crash is how each chef embraced the authentic, personal and home-made ingredients they found in their family&rsquos fridges or pantries. From homemade pesto to imported Indian spices to backyard-grown Jersey tomatoes. I found the most successful chefs and dishes embraced their families&rsquo cultures by imparting these authentic ingredients.&rdquo
Although Mauro would never reveal the secrets to the show, there is something intriguing about how the chefs adapt to the environment and the foods they use. Even though this competition is not a traditional &ldquoforaging&rdquo expedition, it does require some resourcefulness, creativity and editing.
Yes, some people do experience that with pred. Honestly - why don't doctors and NPs read the list of side effects before saying "it isn't. " They say similar things all the time.
One lady had similar problems and her GP suggested trying taking her pred at night before bed. - she slept through the shakiness time and it was the answer for her.
I am on 35m prednisone for PMR and possible GCA, diagnosed over a year ago and tapering again after a big flareup. I can't seem to get any comprehensive, reliable list of side effects and the rheumatologist wasn't really interested - but it's these symptoms which are so miserable: headaches, sweating, constant dizziness, shakiness, muscle weakness, complete loss of taste (apart from sweet, sour, bitter and salt) - and of course weifht gain and fluid retention. Are these all side effects, and will they be likely to disappear as I reduce the prednisone?
There are plenty of VERY comprehensive lists online - there are 82+ so really it covers an awful lot of things.
I think they mostly probably ARE due to the pred and yes, they will improve as you reduce - but some people have the problems longer than others (i.e. at lower doses). The sweats can be the PMR/GCA too - I have never had major sweats but still have waves of heat at well under 10mg.
Weight gain and fluid retention you can actively do something about. Many of us have lost weight or avoided weight gain in the first place by cutting carbs drastically. That actually also helps fluid retention to some extent and cutting salt from your diet helps even more. If only doctors would tell patients that at the start!
A few people complain of taste alterations, total loss of taste is unusual but does happen. All you can do for the present is make food more interesting by texture - that is what a friend of mine who has never had a sense of taste due to pituitary problems does. But I think losing your sense of taste is far worse - you remember what food used to be like
The dizziness, shakiness and weakness can all be due to pred - but also to some extent to the illness. The pred is only managing the inflammation, the actual illness is still chugging away in the background and making you feel as if you had flu on a permanent basis. The impression I get is that that autoimmune part is at its most active in the first 6-12 months but is fading over time so you should feel better in time - which I know probably isn't much consolation at present.
As I said above, some people have found that taking their pred at night (rarely suggested by doctors and actively discouraged by some) meant the worst of their dizziness and shakiness happened while they slept - pred doesn't always keep you awake any worse taken then rather than in the morning. Doctors say pred should be taken in the morning to reduce adrenal suppression. Yes, that applies at short courses of low doses, 15mg and below, but at GCA doses or for the long times we take pred for it makes no difference, the adrenal function will be suppressed.
Replying to someone recently re taking pred. at night, I know I gave the impression that I took it at midnight. That is not correct it was around 9.30PM and for me that did solve the shakiness problem. My GP said perhaps I'd sleep through the shakiness. Not sure about that. I did sleep but whether I was shaking in my sleep, I cannot tell.
Tremor is one of the first signs. If you weren’t too hooked, the shakes may last just a few days. If you drank a lot, or for a long time, they can go on for a year or even longer. Learn more about alcohol withdrawal symptoms.
Shaky hands don’t always mean you’re ill. Sometimes a tremor is your body’s response to something:
Drugs: The most common culprits are medications that block a brain chemical called dopamine. It moves information from one part of your brain to another. These drugs are used to keep your mood even. The tremors will go away when you stop taking the drugs.
B12 deficiency: Without it, your nervous system won’t work like it should. You can find it in meat, fish, poultry, eggs, and milk products. If you’re getting so little that your hands shake, your doctor will give you a shot.
Caffeine: A cup of coffee or tea may cause your hands to shake.
Stress: From financial and job worries to relationship problems and health concerns, stress worsens tremors. Intense anger, extreme hunger, or sleep deprivation can all make your hands shake. This is known as physiologic tremor.
Low blood sugar: Your doctor will call this hypoglycemia. It triggers your body’s natural stress response and makes you shaky.
An overactive thyroid: This gland is in your neck, just above your collarbone. When it’s in overdrive, your whole body speeds up. You may have trouble sleeping, your heart may beat faster, and your hands might shake.
Nerve damage: Injury, disease, or a problem with your central nervous system can also cause tremors. Your doctor will call this peripheral neuropathy. It can affect your hands and feet.
Because the causes and treatments vary widely for different types of tremors, it’s important to talk with your doctor about your history and symptoms.
Louis, E. Neuroepidemiology, published online Aug. 21, 2008.
Mayo Clinic: “Essential Tremor.”
National Library of Medicine Genetics Home Reference: “What is a gene mutation and how do mutations occur?”
National Multiple Sclerosis Society: “Definition of MS,” “Tremor.”
Columbia University department of neurology: “New Research Says Essential Tremor May Be a Whole Family of Diseases.”
Johns Hopkins Medicine: “What is Essential Tremor?”
Parkinson’s Disease Foundation: “Primary Motor Symptoms,” “Progression,” “Statistics on Parkinson’s.”
Trevisan, L. Alcohol Health & Research World, 1998.
National Institute of Neurological Disorders and Stroke: “Tremor Fact Sheet.”
National Institutes of Health Office of Dietary Supplements: “Vitamin B12.”
EndocrineWeb: “Hyperthyroidism Overview: Overactive Thyroid Makes Too Much Thyroid Hormone.”
7 Reasons You Can't Shake That Cold
No matter how vigilant you are about avoiding germs, chances are you're going to end up with a cold at some point this season. The standard cough, sore throat, and stuffy nose typically subside on their own within a week&mdashbut every now and then you get one of those whoppers that seems to drag on forever. If your cold symptoms are overstaying their welcome, or you feel like you're getting worse instead of better, here's what could be to blame. (Heal your whole body with Rodale's 12-day liver detox for total body health.)
Feeling especially frazzled lately? The stress hormone cortisol can suppress your immune system, which makes it easier to catch a cold and harder to get rid of one. "Relieving stress through yoga, meditation, weight training, or cardio exercise can boost your endorphins, which can have a positive effect on boosting your immune system," says Vikram Tarugu, MD, a board-certified physician in Florida.
It may feel like overkill to turn in early just because you have the sniffles. But you're probably sleep-deprived to begin with, and your body needs adequate rest to fight off infection efficiently. Getting some extra shut-eye might be the tonic you desperately need. (Here are 11 strategies to sleep better tonight.) "Sleep is the body's way to recharge and rest," says Caleb Halulko, DC, a chiropractor in Traverse City, MI. "I cannot overstate the importance of restful sleep in helping the immune system function better." Aim for a full 7 or 8 hours, ideally every night (but especially when you're sick).
There are plenty of reasons to quit, but here's one more: Not only do smokers typically have more severe cold symptoms than non-smokers, but smoking can make your cold stick around longer. "Symptoms often linger in those who are smokers," says Amesh A. Adalja, MD, a board-certified infectious disease physician at the University of Pittsburgh.
When you're feeling stuffy, nasal decongestant sprays (like Afrin) can bring some temporary relief. But if you overuse them, watch out. "It's safe to take nasal decongestants for three days&mdashbut no longer than that, as the nose can become addicted to them and you can end up with permanent nasal inflammation," says Arthur Wu, MD, a sinus specialist at Cedars-Sinai in Los Angeles. Talk to your doctor if you need help weaning off.
It's generally safe to work out with a cold, as long as your symptoms are only above the neck. But strenuous exercise puts extra stress on your immune system (which is already working overtime), so stick to light activity, like yoga or walking. "Slow down your workout schedule," says Arefa Cassoobhoy, MD, MPH, an internist at Atlanta VA Medical Center. "Listen to your body. Resting early on, when the cold first hits, will keep it from dragging along."
Spring isn't the only time allergies can strike indoor allergens like dust and pet dander can aggravate your allergies year-round. "Many patients have a hard time distinguishing between the two, because they both can cause a runny nose, cough, and sore throat," says Jen Wolfe, PharmD, a board-certified geriatric pharmacist. If your symptoms persist for more than a week or two and you're not getting any better (or worse), you might be dealing with allergies. See an allergist so you can figure out what's bugging you and find an appropriate treatment. (Check out these 8 solutions real allergy sufferers swear by.)
If other symptoms&mdashlike fatigue, fever, muscle aches, sinus pressure, or bad congestion&mdashstart creeping into the mix, a more serious infection may be causing your prolonged misery. "A cold that persists can weaken your immune system, putting you at risk for other infections like sinusitis, bronchitis, ear infections, or even pneumonia," Cassoobhoy says. "Don't hesitate to call your doctor and see if you should go in."
5 Causes of Shaking When Hungry – Remedies – Risks
Everyone must have experienced tremor with different causes. There are a lot of factors which induce a tremor. Tremor is a movement of limb parts that occurs in a reflex way. This movement involves isolation movements from one part to other parts. Tremor can occur in the hands, arms, head, face, vocal cords, and legs. Most people will experience tremor in the legs and hands.
Types of Tremor
Tremor can be grouped based on how it occurs:
This tremor occurs when the extremity muscle is relaxed, such as when someone is lying on the lap or motionless. This type of tremor is often happened in patients with Parkinson.
Action tremor occurs when a person is actively performing a movement, such as writing, exercising, or doing other activities that involve muscle contraction.
This type of tremor is triggered by several factors. Stress, anxiety, sitting position, certain medicines, and foods or drinks with high caffeine can cause essential tremor. The tremor is slowly progressive and it is rather difficult to diagnose the exact cause. Essential tremor is a mild one and does not indicate that a person has a particular disease.
Causes of Shaking When Hungry
Tremor occurs due to several causes, however if the tremor happens when somebody is hungry then the following things might be the causes:
Hypoglycemia is a condition where the body is lack of sugar levels because the glucose (blood sugar) is decreased from the normal limit. Symptoms of hypoglycemia will be very visible if the glucose levels in the body falls below 70 mg/dl. Lack of blood sugar will cause a person feeling shaky and weak. If your body is not fit, then hypoglycemia could be the cause of fainting even a coma.
Glucose is an important substance for energy formation. Glucose will go into the body to form energy through the bloodstream that is sent to the cells of the body. Furthermore, the glucose will be regulated by the hormones in the body. The hormones that regulate blood sugar levels are glucagon, cortisol, and epinephrine. Next, this glucose will be absorbed by the cells assisted by insulin and will be burned into an energy to be used by the body to perform various activities.
A person with hypoglycemia experiences several symptoms, such as feeling shaky, anxious, sleepy, and suddenly weak also sweating and easily getting hungry. Hypoglycemia can also occur when you sleep, this can be marked by Nightmares and sweating during sleep.
People with hypotension will be easily getting weak and trembling. Hypotension is different with anemia. Anemia is a deficiency of blood, meanwhile Hypotension is a low blood pressure in the body. Hypotension can also cause the body trembling when hungry.
Anemia is a condition where the body is lack of blood. A person with anemia gets tired quickly and looks pale. Anemia is more common in women than in men. We can overcome anemia by consuming foods that can increase our blood levels. Also read: Causes of Why Your Body Get Tired Easily
Hormonal disorders can cause tremor when hungry. It is the result of hormonal dysfunction in the body. Unhealthy body might be the cause.
People who sleep less than 8 hours a day tend to experience tremor more than who does. Just like a machine, if it is used continuously without having enough rest will be dysfunctional and damaged. It also happens to our bodies. Also read: Negative Effects of Skipping Breakfast Before School
How to Overcome Shaking When Hungry
After knowing the causes of shaking when hungry, here’s the cures:
When your body is trembling, then breathe in and breathe out slowly. This can soothe the mind so that the tremors will be eased off.
After you are a little relax then sit down. Do not stand to avoid falling off.
After sitting down, drink a glass of water. It will make the blood flow fluently, especially the bloodstreams towards the brain. This condition will reduce the weakness due to starving. Also read: Dangers of Eating Eggs Everyday
Foods containing carbohydrate and sugar can restore the energy. You can eat donuts, rice and vegetable to recover your energy and hunger so that the tremor will slowly disappear.
If you are not ready to eat foods because of the tremor, then drink juice from sweet fruits. Juice can replace the sugar in the body.
First aid to recover tremor is by drinking pill containing sugar or glucose. This will quickly replace the sugar levels in the body, but not with the hunger. So, eat foods after that.
Rest sufficiently to restore your energy. So, when you wake up the energy is already recovered and you can perform activities well.
8. Eat Slowly
Life is simple. If you hungry, please eat well. Don’t let yourself suffering from hunger. If you feel the causes of shaking when hungry, try to eat slowly. Also, eat in small version at first to not make it worse. When you feel better then, you can eat normally in your portion. Also read: The Effects of Eating Alone in Daily Life
9. Drink Warm Tea
If you feel shaking when hungry, please grab a glass of warm tea before you eat. It will help your stomach to relax. Drink it slowly and take a deep breath.
10. Manage Your Eating Schedule
That’s the five causes of shaking when hungry, and it may be the symptom of bigger diseases. So, the important thing we should consider is not to be late in eating. Always eating on time and complete your nutrition needs.
Thus, there are some causes of shaking when hungry but we need to take care of our own body. Just don’t eat late and always complete your daily nutrient needs. If you feel shaky every time when you hungry, you must aware to bring snack or food in your pocket.
Thus, if you feel the condition is getting worse, please call your doctor. Stay healthy, good people!
6 Reasons Why You Should Take A Mini “Vacay” At Singapore’s Jewel Changi Airport
I live in the east and it is a quick 12-minute drive to the airport. Why would I fancy spending 48 hours at Jewel Changi Airport?
But I pack a cabin bag anyway for two back-to-back staycays at the airport, feeling like a globetrotter on the verge of travel. I also spin a little itinerary to discover the secret facets of Jewel.
Yet, this is not pure whimsy. Like those who love journeys, I live in a permanent state of travel, the senses alive whether I am somewhere on the far rim of the world or navigating emerging enclaves in Singapore.
In this light, Jewel, designed for the enjoyment of Singaporeans and tourists alike, is really an air-conditioned destination with its inner worlds of fantastical indoor forest and experiential super-stores, global cuisines and art galore.
Singaporeans are now traversing the island with fresh fervour during the pandemic, and I feel validated in my choice of domestic travel when I meet several airport stalwarts at Jewel, beginning with Yotelair Singapore Changi Airport hotel manager Nick Cheesman.
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Before I arrive at the hotel, tucked at the far end of Jewel on the fourth level, he e-mails ideas on how to #TravelDeeply at the pleasure dome.
On social media, #TravelDeeply suggests vivid connections to a destination, formed by lingering two or three days instead of dashing.
Immersive travel is possible even in a familiar locale like Jewel, yes.
“No place, however well we know it, stays exactly the same from day to day, or even from hour to hour,” says Tony Hiss, author of In Motion: The Experience Of Travel.
“There are always different combinations of people present, or different plays of light and shadow,” he told The New Yorker magazine.
Stationed at the 130-room Yotelair, Mr Cheesman has certainly seen Jewel in every light, doing a double-take when he first spied “Spider-Men” rappelling down the multi-storey gardens to maintain hard-to-access plants during off-peak hours.
His foodie list runs from Asian-European bistro Perch to Norwegian casual eatery Pink Fish to Suju Masayuki Restaurant which, when I pop by, has a whiff of a Nagano countryside inn and a private view of the waterfall.
“People tend to describe Jewel as a shopping mall, which sounds soulless. There’s a lot more,” he says. Many people still want to travel and Jewel is “the nearest we can get to that”, adds the Briton, who has also worked in London, Tokyo and the Maldives.
To see the $1.7 billion Jewel from more perspectives, I join guided tours, just like I might sign up for local insider tours overseas.
Also, an architect and horticulturalist do illuminating walk-throughs with me, while insiders get me experiencing the trending Starbucks Reserve and Apple store up close.
I map a culinary journey, walk at all hours and accost random strangers, mirroring my suspended travels.
Exploring Jewel, from its abundance of nature to the 280 retail and F&B outlets and also play zones, it is easy to be transported to other worlds at a daily pace of 10,000 to 15,000 steps.
Monster Day Tours and Tour East Singapore convey highlights of the airport, with a focus on the Jewel story and a sprinkling of hidden gems, which rivet me most.
Monster Day Tours resident guide Basirun Mansor points out wooden benches recycled from the raintrees that once dotted the Terminal 1 open-air carpark, upon which Jewel stands.
At the Shiseido Forest Valley, I relish the cooler “micro-climate” of 23 deg C created by the downward draught as recycled rainwater flows through the mighty Rain Vortex.
I squint to discern how the Rain Vortex, beguilingly built around the existing Skytrain tracks, is slightly off-centre.
I am also captivated by Tour East guide Joisse Genevieve Chin’s excursion, especially when she shares her secret lookout point atop the Discovery Slides, a sculptural playscape that is among the pinnacles of Jewel. It is also the best place to spy the elusive Rain Vortex rainbow, she discloses.
I love her story of bak-kwa purveyor Lim Chee Guan, circa 1938. I had not realised that the logo is an aeroplane, an aspirational symbol for late founder and Xiamen immigrant Lim Kay Eng.
How prophetic that the pioneer brand has now taken flight at Jewel.
An idyllic morning is spent with Ms Nikkole Ng, a horticulturalist and manager of user experience at Jewel. Her backstories of procuring trees globally over nine months entrance me – and also her highlights of the 2,000 trees and palms and 100,000 shrubs living in Jewel.
Imported trees were pruned to fit into shipping containers. Arriving in Singapore, they were nursed back to health at an off-site nursery and acclimatised to the tropical weather over two years.
Exotic species include a pair of century-old Spanish olive trees at the Canopy Park. They are whimsically topiarised so one sports a table-top look and the other is bowl-shaped.
As we tour, she shows me the mandarin ducks acquired this year and swipes her smartphone to reveal pre-pandemic floral displays and foliage that were more brightly hued but demanded more work.
With Covid-19, plant maintenance work has been rationalised, though the ducks, paddling serenely, are an adorable reminder that beauty persists.
My collective experiences at Jewel, mainly this year though the newest local icon opened its doors in April 2019, got me thinking why it is another metaphor for Singapore.
Jewel is an expression of the nation’s grand plan to be a world-class metropolis in a garden. It was also designed for Singaporeans to love, and that egalitarian ethos has endured as a national ideal.
Mr Mark Wee, executive director of DesignSingapore Council, takes the symbolism further when we walk through Jewel. The architect and designer was involved in some of the conceptual thinking of Jewel several years ago.
“Jewel is the perfect imagery for Singapore,” he says.
It is all-Singapore in its modernity, twin push for innovation and design excellence and city-in-a-garden dream. Even the extraordinary Rain Vortex evokes tropical rain, he observes.
“Within Jewel, you have a lifestyle destination and obviously, in a very controlled environment.”
We riff on Jewel’s DNA – it is a scion of founding Prime Minister Lee Kuan Yew’s “air-conditioned nation” the engineering and architectural marvel that is Jewel is a beautiful way to brand Singapore.
Decision-makers have indicated that Jewel is like a window to “bring Singapore to the world, and the world to Singapore”, he notes.
At the same time, Jewel is a signifier of national identity, where Singaporeans will continue to build bonds and memories.
As we traipse around, he comments on the local brands here, including the Supermama lifestyle store, Violet Oon restaurant and FairPrice Finest supermarket.
At FairPrice, the trolleys are lighter and aisles wider for travellers, he says. The store, which has splashes of Peranakan motifs, retails anything from plants to souvenirs.
Other stores have Jewel exclusives too. The Tiger Street Lab is an experiential concept store that presents seasonal Tiger Beer brews and local food collaborations. You can create a personalised Tiger Beer label.
Apple had a signature photo-walk to explore Jewel and figure out iPhone features, before the pandemic. The store used to be a scene of suitcases everywhere – the global staff here communicate in 20 languages including sign – but what has not changed is that Apple stirs wonder, like Jewel itself.
At the artisanal flagship Starbucks Reserve, a hand-chiselled Singapore-style Starbucks Siren has a Vanda Miss Joaquim orchid in her tresses.
The store carries Jewel-exclusive pastries and merchandise, including a glow-in-the-dark tumbler with airport motifs.
I savour my tasting session at the sleek coffee-bean-shaped bar with young shift supervisors Helda Nurhanis and Lee Yew Teck, as they prepare and pair the earthy, complex Komodo Dragon Blend with tart pastries and roti prata, their passion infectious.
Cafes – and some swathes of retail – continue to flourish this year. It is heartening to see new store openings at Jewel, including Kyoto’s % Arabica, whose philosophy “see the world through coffee” resonates at an airport.
Earlier, a number of high-profile food brands made their debut at Jewel, including Shake Shack, Burger & Lobster and Shang Social, even as some, such as d’Good Cafe and Cafe&Meal Muji, have exited.
While I nibble my way around Jewel – stopping by South Korea’s Pizza Maru and Pazzion Cafe, among others – the scenes that return to me after my 48-hour sojourn are the Avatar-style fantasy gardens.
I think it is because celebrated architect Moshe Safdie modelled Jewel after the paradisical gardens of ancient scriptures and the dreamscape of the Avatar movies – even as Jewel authentically retains the city-in-a-garden essence of Singapore.
One night, I step onto the glassy Canopy Bridge. The panels below my feet reveal the shimmering forest valley while I am eye-to-eye with the Rain Vortex.
As the man-made mist swirls, I think I have concocted my pandemic escape. Aloft at Jewel, this is the closest sensation to being away.
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Photos: National Heritage Board/National Museum of Singapore/Weekender
In commemoration of the 75th anniversary of the fall of Singapore, the National Museum of Singapore has partnered with 10 overseas museums and institutions to present Witness to War: Remembering 1942.
Featuring more than 130 artefacts, the blockbuster exhibition explores Singapore’s role in a larger scheme of things — namely the wider campaign waged by the Japanese Empire across the Pacific. From film screenings and craft workshops to guided tours and even wartime rations, visitors are set to go back in time by perusing an illustrious showcase of inspiring stories and poignant memories as told by individuals who braved through this extraordinary era. This is also the museum’s first to hold a war exhibition on such a large scale.
1. New gems from the National Collection make their debut
Feast your eyes on a whole lineup of exciting wartime artefacts at the exhibition, featuring a Japanese army bugle, an Enfield No. 2 Mk. 1 revolver, and personal items from war survivors, contributed by the National Collection. However, the star of the show goes to a 25-Pounder Field Gun that was previously used by British and Commonwealth armies in World War Two. To add to the immersive experience, a multi-sensory installation is built around the massive weapon where you’ll even get whiffs of gunpowder!
Admission is free for Singapore citizens, permanent residents and visitors aged six years and below.
National Museum of Singapore
93 Stamford Road, S178897
How to Build a Shooting House on a Budget
Potroast sat next to me, rubbing his hands back and forth in the glow of the small propane heater at his feet. We’d been sitting about an hour on that December hunt, and it was cold when we got there. As the evening wore on, the temperature was descending into skin-numbing territory.
But it was late muzzleloader season, and my son was on a quest to kill a deer with the flintlock rifle — dubbed Flint Eastwood — that he had built from a Traditions kit. We knew the deer were feeling the cold as well and would probably be hitting the food plot well before the end of legal shooting hours. The plan worked. A lone doe soon made her way into shooting range and Potroast touched off the powder. The smoke cleared just in time to see the doe’s white belly flash as she went down just inside the woodline.
The wind chill was hovering near zero. Had we had been anywhere but inside an enclosed shooting house, Potroast probably wouldn’t have killed a deer with Flint that evening. That is one of the great things about an enclosed box blind. Even young hunters can stay warm and dry in just about any weather condition.
Over the years, we have installed a number of shooting houses on our family farm. We place them next to crop fields, food plots, and along natural funnels that tend to hold deer year after year. The deer have gotten used to them over time, and they pay them no mind as long as the wind is in our favor.
While commercially built shooting houses are nice, they can be expensive. Putting up more than one or two on a farm can be cost prohibitive for many deer hunters. Luckily, with a little bit of searching for used or low-cost building supplies, you can build your own shooting house on a budget. Here’s how.
Plan the Size
How big should your shooting house be? That depends largely on the number of hunters using it at one time. While a 4-foot-by-4-foot size is comfortable for one person, it will be way too crowded for a pair of hunters. If you plan on hunting with a partner, even a young hunter, aim for 5-foot-by-5-foot, 4-foot-by-6-foot, or even larger.
You only need a shooting house to be high enough to provide a good view of your hunting area. The higher you build it, the more it will cost and the harder it will be to construct. For most areas, a platform 4 to 6 feet above the ground will get the hunter high enough to provide a good view of the surrounding area.
Regardless of size, shooting windows should be around 34 inches above the floor for a comfortable gun rest for an average-sized adult from a seated position. Young hunters might be more comfortable with a lower window height. You can always use a small sandbag under the forearm of your rifle if your window height is a bit low.
Get the Materials
The Frame: This is one place where you don’t want to skimp. Go ahead and buy new, quality lumber for the base of your blind. For blinds with a platform less than 6 feet off the ground, you can go with treated 4-by-4 posts as your legs. Depending on location, an 8-footer should run about $10. If you plan on going higher, consider upsizing to 4-by-6 or 6-by-6 posts to minimize swaying in strong winds.
For the base frame, treated 2-by-8 boards will give a solid platform for years of life. Again, depending on store and location, a treated 2-by-8-by-10 should run in the $10 to $15 range. Treated 2-by-4s are the best choice for framing up walls in your blind. They will last for years, even if rain blows into the blind.
Choose flooring that will stand up to moisture over time. Treated 5/4 decking boards make a solid floor and are much more water-resistant over time than plywood or untreated pine.
After experimenting with several different fasteners, we have settled on 3 1/2-inch stainless deck screws for assembling our shooting houses. Even with solid posts, blinds tend to sway back and forth in the wind a bit, causing nails to work loose. Non-stainless screws will rust over time, possibly weakening in the process. Stainless screws hold well and will remain rust free even after years in the field.
The Skin: Once you have your blind frame finished, you will need to cover it with something. This is where you can really save some money. Look for recycled construction materials like old barn siding or metal, recycled vinyl or aluminum siding, and even leftover roof shingles.
Check with metal roofing or building supply companies for sheet metal that’s blemished or discolored. These “seconds” might have a scratch or dent in the sheet, off-color paint, or a faded spot, none of which affect their weather-resistance or make any difference to deer. They can often be purchased for much less than first-run metal.
While metal or vinyl make for a weatherproof outer covering, even wood will work if you weatherproof it well. A good coat of outdoor paint in a drab color will help to protect any exposed wood. Picking paint in a drab color will also help your blind blend in a bit better. Check with local paint stores for mismatched or gallons that weren’t tinted correctly. You can often find them for pennies on the dollar if you aren’t set on a single color for your blind.
The Roof: For maximum lifespan, top your blind with a material designed for the purpose. Sheet metal or roofing shingles both work, but you can think outside the box for roofing options, too. One of our favorite box blinds is topped with an old truck camper top that we picked up for free.
The Windows: Blind windows can be left uncovered all the time, or they can be fixed with windows that open and close for better heat retention and scent control. Sliding Plexiglas panels are an inexpensive option for a working window, as are used wood- or vinyl-framed windows leftover from remodeling jobs. Find a window and door replacement company and see if you can make a deal on some of the older windows they have replaced. Sometimes, they will let you have them for free to avoid the cost and hassle of disposal.
By scavenging used, leftover or defective building materials for your blind roofs, windows and outer coverings, you can often build a complete blind for $150 or less.
Getting It There
One downside to homemade blinds is that they are big and heavy. For that reason, it’s easier to pre-measure and cut your lumber at the house and haul it to the field in pieces rather than build the blind in the driveway and try to transport it to the field.
Once you get to the field, a tractor with a front bucket can be invaluable for lifting and standing blinds. If you don’t have a tractor, or can’t get one into your hunting spot, erect the platform first and build the blind on it one wall at a time instead of trying to lift entire sections into place.
Take a Seat
Once your blind is built, you will need something comfortable to sit on. Check out the Game Winner Realtree Xtra Swivel Blind Chair from Academy it’s the perfect height for a shooting house. We are constantly searching yard sales and used furniture shops for good deals on gently used swivel-type office chairs, too. They are quiet, comfortable enough for an all-day sit, and they spin easily if a deer slips in from an unexpected direction.
Saying Goodbye to the Most Exciting Ramen Restaurant in the Country
On March 31, Keizo Shimamoto's Ramen Shack will serve its final customer, and the most exciting place to eat ramen in the entire country will close its doors forever.
It was always an unlikely endeavor: a ramen shop with no true home. Before Ramen Shack opened as a "permanent pop-up" at its current location, it had roamed around the city as a pop-up of a more conventional kind, first at the Smorgasburg in Queens in the summer of 2015 and then at other Smorgasburgs and places like Lumpia Shack in the West Village. Fans were obliged to keep track of its wanderings via Instagram and would dutifully make the trek to wherever Shimamoto set up shop, however briefly.
On September 27, 2016, Shimamoto dismantled the wooden booth he'd put together for Smorgasburg, designed to look like a traditional Japanese food stall (called yatai), and put it back together in a slightly different form in the entryway of a commercial kitchen in Queens, across the street from the Queensbridge projects. While it took away the guessing game of where the Shack'd show up, it was still wise to check social media for updates and announcements, since the hours were inconsistent. Initially, it was only open from Tuesday to Friday, from 11 a.m. until 7 p.m., although some days it would shutter at four.
There was always something unreal about the operation, which was reinforced by the combination of its odd hours, its location, and the undeniable quality of the many items on the menu. It seemed either too good to be true or an only-in-New York enigma: Ramen that could comfortably hold its own in Japan served in a space that was the size of a large vestibule. Every time I walked through the door, I wondered if the ramen could possibly be as good as I remembered it. When it inevitably was, I wondered how long the restaurant would last—a few years or 15, it seemed like it could go either way.
It's difficult to describe to someone who's never been, or even someone who's only been a few times, just how extensive the Shack menu is. Even during the early Smorgasburg days, the menu would offer 10 different bowls, with optional additions of a marinated egg or wontons. At its peak, the Shack was offering 17 different daily bowls, along with a special ramen for each weekday, in addition to a "B-side" menu of riffs and experiments, and the menu would change all the time. After going there as frequently as I was able for four years, often ordering two bowls at a time, I still haven't tried all the bowls Shimamoto has made. Even more surprising was that not a single one was ever less than good, and they were very often wildly superlative.
And yet, to call Ramen Shack a restaurant seems a little absurd even the word "shack" seems inapt for what it is: A makeshift counter that can almost comfortably seat six on stools. At the sole window in the space, right by the entryway, is a ledge and a squat bench, offering four very svelte or three larger customers some additional seating. Over the counter hangs the original Ramen Shack sign from the old yatai, and it's angled down in such a way as if to say, "This is it." Past the sign, it's all kitchen: prep tables, pots, flattops, and sinks, in an area large enough to cater a small wedding.
Six napkin dispensers, several caddies for chopsticks, a few bottles each of vinegar and rayu (spicy chili oil), and a couple shakers of black pepper are the only other amenities, aside from a large tank of complimentary mugicha, or barley tea, from which customers can serve themselves. The walls are decorated with a few press clippings, a calendar, a vintage Japanese ad that's been altered to tout a hamburger, and a laminated timeline of the evolution of tsukemen, or dipping noodles there's also a strip of stickers, of the kind you'd find on a skateboard, on the door. There’s no bathroom for customers.
I've often thought the Shack has largely flown under the radar of most prestigious food publications and critics because of its location or its decor. To me, at least, what it lacks in other areas is more than made up for by the menu, but I can also see how parts of the Shack's appeal can seem too deep in the weeds of ramen geekery to even professional food writers, even if I believe that the brief era in which Shimamoto ran the shop will prove enormously influential for American ramen.
The shop's influence isn't just a function of the quality of the ramen Shimamoto produces, nor is it merely that the Shack has become a place of pilgrimage for ramen nerds. Rather, it’s because he showed it was possible to produce representative examples of a range of ramen styles, some of which have never appeared in America, like his take on the style of ramen popularized by Shinasoba Tan Tan Tei, an influential Tokyo shop that opened in 1977 it’s because he models the kind of obsessive focus on improvement that every ramen shop should aspire to have finally, it’s because he makes his own noodles.
Shimamoto's shoyu ramen is a perfect example of all three of these reasons. I can still remember how novel it was to find a pitch-perfect chintan shoyu sold from a rickety stall at a Smorgasburg in 2015. At the time, there was no other bowl in the city like it, and one of the elements that stood out most to me was how well the menma, or fermented seasoned bamboo shoots, had been prepared. The noodles, flat and perhaps half the width of tagliatelle, were perfectly suited to the broth, made chewier by a technique known as "temomi," which translates badly into "hand-rolled" but means, essentially, scrunching the hell out of the noodles by any means possible.
What's most remarkable about that bowl of ramen is how it has changed. Whereas the original bowl's greatest virtues were its simplicity and the synergy of its components, the shoyu ramen on the menu today is defined by an understated complexity. The chicken and dashi broth blend has just enough body from extracted gelatin to give it a pleasing texture, but not so much that it interferes with the clear marine notes provided by kombu and smoky katsuobushi the soy sauce tare, or seasoning, is rich with more dried fish notes, and a hint of earthiness from dried shiitake the ample amount of chicken fat on top is offset by a subtle hint of yuzu. And those old, flat noodles, which at the time Shimamoto was buying from a noodle manufacturer, have been replaced by thin noodles that are both slippery and light, which he makes himself at his noodle company, Shimamoto Noodle.
Every one of the options on the Shack's menu has undergone a similar evolution, and I’d argue the reason it's so exciting to return to the Shack isn't just to try whatever new thing Shimamoto has added, but to discover how he’s tweaked old favorites, almost always for the better. But it’s the noodles that truly set the Shack apart from all other ramen shops in the US. It’s not just their quality, which is very good it’s the variety that Shimamoto appears to be compelled to produce, going so far as to make a specific noodle to go along with bowls of ramen he'll feature on the menu maybe once a week, at most. Contrast that with the heavy reliance of ramen shops across the country on Sun Noodles even though Sun Noodles makes a great product and will tailor noodle recipes specifically for some lucky shops, its dominance has inevitably led to a kind of flatness of character in the ramen scene.
Of course, the menu has also always included the Ramen Burger, which is both Shimamoto's boon and his curse (you can also find our ramen burger recipe here). The viral sensation made his name in the US and allowed him to establish his business. In fact, the primary purpose of the kitchen the Shack sits in is to prepare stuff for Ramen Burger stalls at weekend Smorgasburgs. But even though Shimamoto is rightly proud of producing something people love to eat, the burger's fame has always risked occluding his true skill as a ramen-making savant with seemingly perfect taste-memory.
Shimamoto describes his menu as "ramen-inspired ramen," by which he means everything he offers is a tribute, in one way or another, to the thousands and thousands of bowls of ramen he has eaten over the course of his life, many of which he documented on his Go Ramen blog from 2007 until 2013. And this urge—some might call it a compulsion—to recreate and slightly alter some of the best bowls he's eaten in Japan in his burger kitchen, and offer them all, is what makes the menu-as-mixtape metaphor alluded to by the “B-side” reference so appropriate. Every bowl is both a boast and an acknowledgment of some debt, like demonstrations of superior syntactic skill layered over iconic samples.
In the end, Shimamoto’s irrepressible need to produce a crazy variety of good ramen points to one of the most appealing aspects of the entire Ramen Shack project and underscores why it’s so sad for his fans that in a few days it will all be over. Watching him work to constantly improve the ramen he’s served over the last four years was to experience the thrill of watching a person doing what they were meant for, even in the face of numerous obstacles and long odds. It was the joy of seeing a job well done being done so wildly well.
Ramen Shack was both an inspiration and an education, and it will be sorely missed.