Latest news with #Albi
Yahoo
20-05-2025
- Science
- Yahoo
Your eyes can reveal the accuracy of your memories
We like to think our brains are reliable recorders—but reality says otherwise. From misremembered childhood moments to mistakenly 'recalling' that you took your pills when you didn't, false memories are surprisingly common. And in high-stakes situations like courtroom testimony, these errors can have devastating consequences. Wouldn't it be amazing if there were an objective way to measure just how accurate someone's memory really is? New research suggests we might be able to do just that—by watching the eyes. Scientists have known since the 1960s that our pupils tend to widen when we're thinking hard—whether we're remembering something, solving a problem, or paying close attention. But those early studies mostly looked at short-term memory, so it wasn't clear whether the same effect applied to long-term recall. Then came a curious discovery in the 1970s: people's pupils also dilated when they recognized something they'd seen before. This phenomenon, called the 'pupil old/new effect,' has since been confirmed in multiple experiments. But recent research has taken this a step further, suggesting that pupil dilation may not just reflect whether something feels familiar, but also how clearly and precisely it's remembered. In a new study published in the Journal of Experimental Psychology: Learning, Memory, and Cognition, researchers Ádám Albi and Péter Pajkossy from the Budapest University of Technology and Economics set out to test this idea. They recruited 28 volunteers in Hungary and asked them to study 80 two- or three-syllable words that are infrequently used in the Hungarian language. The words were presented to the participants on a screen at a specific point along the edge of an invisible circle. Later, participants were shown a mix of old and new words, this time centered on the screen. For each word they recognized, they were asked to recall where it had originally appeared. While participants responded, the researchers tracked their pupil size. The results were striking. When people recognized a word they'd seen earlier, their pupils dilated—and the effect was more pronounced when participants could precisely remember the word's original location. Even when people weren't sure where on the screen they had seen the word before but recognized the word as familiar, their pupils still dilated more than when they saw a brand-new word. This suggests our eyes reflect two layers of memory: a general sense of familiarity, and the precision of specific details, Albi tells Popular Science. So, what's actually going on inside the brain? 'To date, there is no consensus on the precise cognitive and neurobiological mechanisms that drive pupil responses during different forms of memory retrieval, such as recognition,' Albi says. But one leading theory centers on the concept of attentional salience—how much something grabs our focus. A vivid memory might not just come to mind; it demands attention. That memory could trigger activity in a region of the brain called the locus coeruleus–noradrenergic system, which regulates attention. When activated, this system also causes the pupils to dilate. This growing understanding opens up some exciting possibilities. 'Pupil dilation could serve as a non-invasive marker of memory quality in settings such as education, clinical assessment, or legal testimony—especially when evaluating the depth or reliability of someone's memory,' Mohamed El Haj, a neuropsychologist and professor at the University of Nantes in France, who was not involved in the study, tells Popular Science. And because pupil measurement is noninvasive, cost-effective, and methodologically simpler than other brain analysis techniques like magnetic resonance imaging (MRI) or electroencephalogram (EEG), as Albi points out, it holds real promise for widespread use. Imagine being able to gauge the reliability of an eyewitness just by tracking their pupils. That future may not be far off.
Forbes
21-04-2025
- Entertainment
- Forbes
Albi Reopens In Washington D.C., Emphasizing New Palestinian Cooking
Rabbit shish barak at Albi in Washington D.C. A beloved Washington D.C. restaurant is back in business, following a short hiatus to spruce up and re-envision the lauded eatery. Albi, the Michelin-starred restaurant from Chef Michael Rafidi (named James Beard Foundation's 2024 Outstanding Chef), reopened in early April, with a new experience, menu, and design rooted in the chef's Palestinian heritage. 'The inspiration is for Albi to express my personal journey with cooking, and with how food connects us to our past. It's a way to interpret the experience of growing up eating Palestinian food, but not surrounded by the backdrop of the Arab world,' Rafidi says. He grew up in Maryland, enjoying Mid-Atlantic staples like blue crab and sweet corn, and Middle Eastern cuisine. Professionally, he spent most of his career cooking French and New American food. Kibbeh Naya with Shenandoah Lamb at Albi in Washington D.C. 'I realized that if I were ever to open my own restaurant, in order for it to feel authentic, I would need to put something more personal on the plate. And so the name became Albi, my heart," Rafidi says. Albi opened in early 2020, a perilous time for any new business to kick off. Now, with plenty of accolades and acclaim, Rafidi is staying true to his vision, with a restructured à la carte dinner menu (think coal-roasted oysters in arak butter and wood-fired pita topped with crab and spring veggies), and an evolved take on the restaurant's signature $165 Sofra experience: a spontaneous, five-course family-style dinner shaped nightly by seasonality and dialogue with guests. 'Some of the dishes are really personal to me,' Rafidi says. 'Sfeeha is something that I grew up eating in my grandparents' kitchen, and I think that every Arab family has deep ties to the idea of sitting around a big plate of Warak Dawali [stuffed grape leaves], so those are always really important to me. I'm really excited about newer additions where we're digging deeper into Palestinian cooking traditions: Shish Barak [dumplings], and Maqluba [an upside down rice] made with crab in our version instead of the traditional chicken). It's not an exaggeration to say that I've been trying to figure out the right way for us to present Maqluba for years, so it's really exciting to see it on the menu and on tables now.' Knafeh, a dessert at Albi in Washington D.C. In presenting these traditional dishes created with elevated technique and premium ingredients, Rafidi says he's hoping to move the conversation on what 'cuisine' is and what Levantine food can be. 'There's this automatic assumption that certain styles of cooking fall under the term cuisine and others are relegated to being ethnic food," he says. 'There are a number of really great restaurants in D.C. proving that other cooking traditions are worthy of attention and admiration, and it's my hope that Albi can always be part of that discussion." Albi's new space was designed by Klein Agency, and offers three architectural 'chapters" for guests to enjoy: the newly added Saha Cocktail Lounge, a central bar room, and an open, fire-lit dining room anchored by Albi's hearth table. Details include original hand-embroidered works by Palestinian-American artist Jordan Nassar, whose pieces are held in the collections of the Whitney Museum in New York and ICA Boston. The Saha Cocktail Lounge at Albi in Washington D.C. 'We want guests to be excited about their experience, maybe even to leave more excited than when they arrived. We're trying to do things with refinement and with purpose, so we want there to be an element of polish, but we want to keep a certain energy and lightheartedness,' Rafidi says. 'We know we're exposing people to new things, new flavors, new wines, new ideas about how cocktails are built, but we don't ever want people to feel like we're teaching them, even if they do learn something. We want to just present things to people in a way that they feel like they're discovering something, because in reality they are. It's one thing to hear something, but it's another entirely to experience it, and that experience is more personal, more of an 'aha' kind of thing.' Even for those who grew up with Levantine cooking, Rafidi sees Albi as a proxy to a distant homeland, via taste memory and collective experience. "There are long, historical traditions in Palestinian cooking and those traditions are central to a sense of identity. Palestinian culture is rooted in the land and so are its cooking traditions. And when so many people are physically separated from that land, our food can help to bring us back.' Albi is located at 1346 4th Street SE in Washington, D.C., and is open for dinner service Tuesday through Sunday from 5–10 p.m., with reservations available via Resy.
The Independent
24-02-2025
- General
- The Independent
Five knockout Italian dishes in under 30 minutes
There's a reason Italian food has an entire nation wrapped around its little finger. It's rich but not fussy, indulgent but efficient. The best dishes? They're about big flavour, minimum effort – and usually, plenty of cheese. The Big Mamma group has mastered the art of quick, knockout Italian cooking, and here are five of their best dishes, all ready in under 30 minutes. There's a fiery arrabbiata, a vodka-soaked disco of a rigatoni and a four-cheese gnocchi that might just make you weep with joy. There's also a creamy porcini tagliatelle (because mushrooms are king) and a simple, basil-flecked orecchiette that proves sometimes, less really is more. Tuck a napkin into your collar, crack open the Parmigiano, and let's get cooking. Tagliatelle al funghi porcini Serves: 4 Ingredients: 420g (1lb) fresh pasta (you could even make this yourself) 300g (11oz) ceps or porcini 100g (3½ oz) button mushrooms 50g (1¾ oz) oyster mushrooms 1 garlic clove, crushed 60g (2oz) butter ½ bunch thyme 4 tsp extra-virgin olive oil Salt Pepper Method: 1. Let's start by all agreeing that porcini are the best mushrooms in the world. But it is also important to take advantage of Mother Nature's bounty and try more flavours, whilst being easy on the wallet. So we have no qualms with mixing it up with different types of shrooms. Variety is the spice of life. 2. Roll out the pasta dough to obtain a sheet 3mm (1/10 in) thick (this thickness is vital for texture and soaking up all the sauce). Fold it over 5 times (always in the same direction) then slice it horizontally with a knife in 1cm (1/3 in) strips to obtain tagliatelle. Set aside. 3. Wipe off any dirt from the mushrooms with a damp cloth (don't wash them under a tap – they hate that!). Cut them into uniform slices. Heat the butter, thyme and garlic clove in a saucepan. Add the mushrooms and brown them over a high heat. Once they are cooked, remove the garlic. 4. Cook the tagliatelle in salted boiling water for 2-3 minutes (no more). Drain and add straight to the saucepan with the mushrooms and mix in the olive oil. Serve in pretty pasta bowls. A minute to spare? Our chef Albi absolutely adores Parmigiano. Accordingly, he uses it at every stage: in the recipe itself, as a seasoning, and when he plates. We'll let you decide whether you want to follow his example – you're the boss. Rigatoni alla vodka Serves: 4 Ingredients: 500g (1lb 1½ oz) rigatoni 400ml (1 3/4cups) tomato sauce 200ml (generous cup) single cream 20g (¾ oz) butter 1 shallot (not too small), chopped ½ glass vodka ½ bunch chives, chopped (optional) Salt Pepper Method: 1. Cook the rigatoni in a saucepan of salted boiling water until al dente. In another saucepan, brown the shallot in the melted butter. 2. Deglaze the shallot pan with the vodka. Whilst you wait, pour yourself a shot. Cin cin! Add the tomato sauce and cream, and simmer over a low heat for 5 minutes. 3. Roughly drain the pasta (putting aside a little of the cooking water) and add it to the saucepan with the sauce. If the sauce is too thick, you can add half a ladleful of the cooking water. Grind over a little pepper and, if you're fond of greenery, sprinkle over some chives, too – this is truly a disco recipe! Gnocchi al four formaggi Serves: 4 Ingredients: For the gnocchi: 1kg (2¼ lb) good-quality potatoes 1 egg 350g (2½ cups) bread flour (Type 1 Italian flour) Salt For the seasoning: 400g (1¾ cups) Parmigiano fondue 200g (7oz) gorgonzola 100g (3½ oz) fior di latte (or mozzarella) 150g (½ cup) ricotta 150g (5½ oz) Parmigiano Reggiano, grated Method: 1. The gnocchi: wash the potatoes, with their skins still intact. Put salted cold water in a saucepan, bring it to the boil and then add the potatoes, simmering them until they are ready (do not allow the water to come to the boil while they are cooking, as their skins could split). Drain the potatoes, then peel and mash them till smooth (don't swear! And avoid using a fork). Add the egg and flour, and knead the resulting dough by hand. Be fast as lightning here, so the potatoes don't cool down. 2. Roll this dough into sausages about 40cm (16in) long and 2cm in diameter. Use a knife to cut them into gnocchi around 2cm long. Put them in salted boiling water and cook until they rise to the surface. Drain them with a skimmer (if you don't have one, use a sieve – just get 'em outta the water) and transfer them to a bowl. 3. Now for the pièce de résistance. Add all the cheeses and the Parmigiano fondue to the gnocchi and mix. Transfer this mixture to an ovenproof dish or casserole and put under a medium grill for 15 minutes. Serve the gnocchi on a large plate, or straight from the dish. Enjoy – this dish is an absolute stunner. A minute to spare? Did you know that forks almost became obsolete after the fall of the Roman Empire? Legend has it that this piece of cutlery is now used practically all over the world only because Italians clung on to it to eat their pasta. You're welcome. Orecchiette al pomodoro Serves: 4 Ingredients: 500g (1lb 1½ oz) orecchiette 450ml (scant 2 cups) fresh tomato sauce (you can also make your own – it will be even better that way) 1 bunch basil 150g (5½ oz) dry ricotta (ricotta salata) (you will find this in an Italian deli – if not, buffalo mozzarella will do, but try the deli first) Extra-virgin olive oil Method: 1. Heat the tomato sauce in a saucepan over a low heat. Cook the orecchiette in salted boiling water until they are al dente. Drain them roughly with a slotted spoon and put them into the saucepan with the tomato sauce. The secret is to finish the pasta in the sauce, stirring all the while so it absorbs all the flavour. 2. Remove from the heat, add the basil leaves and a glug of the olive oil. Stir thoroughly and serve on a pretty plate in the middle of the table. At the last moment, grate the lovely ricotta atop. All hail Santa Ricotta A minute to spare? Empty the dishwasher. If it's dirty and full, turn it on; it would be a shame to have to put all your washing up in the sink overnight as there's no room. Spaghetti all' arrabbiata Serves: 4 Ingredients: 500g (1lb 1½ oz) spaghetti (thick dried spaghetti,as these will suck up the sauce) 1 tin of tomatoes 1 garlic clove, crushed 2 fresh chillies, finely chopped Black olives (optional) Capers (optional) Extra-virgin olive oil Salt Method: 1. Drizzle some olive oil into a saucepan and saut. The finely chopped chillies, tomatoes (or tomato sauce) and garlic clove and simmer for 20 minutes. 2. Meanwhile, cook the spaghetti in a saucepan of boiling water until perfectly al dente. Drain the spaghetti and add to the pan with the other ingredients. If a little cooking water goes in as well, that's all to the good. The sauce, the sauce, my kingdom for a sauce! 3. An optional addition that looks great and tastes great: add a few black olives and capers to the sauce – this will give you the levelled up Pokémon version, the puttanesca! Gather your lovers, best friends, foes and family round the table – it's time to put your differences aside, and get stuck in. A minute to spare? Put a slice of bread on side plates and a small bowl of extra-virgin olive oil in the middle of the table. It'll make the 'foodies' happy, and will also cool down the flames for any guest who finds the chilli too hot to handle.
