Latest news with #JacksonPollock-style
Yahoo
09-04-2025
- General
- Yahoo
I'm a self-proclaimed cleaning fanatic, and The Pink Stuff is my $6 miracle worker
As a cat owner, I've come to accept that finding weird splotches and stains around my home is just an inevitable part of life. From the wet food splattered Jackson Pollock-style all over my walls to the tiny scratches left on my cabinets, my feline's habits keep me busy. If I'm not vacuuming her fur, I'm wiping down a surface. Of course, I love my kitty — but the mystery spots, many of which I've never been able to eliminate entirely? Not so much. After trying tons of promising cleaner-uppers, from Magic Erasers to scrubbers to stain removers that work on everything but the actual stain, I had all but given up. That is, until the interwebs oh-so-conveniently directed me to a cleaning solution called The Pink Stuff that promised to help — and actually did. Fans have branded The Pink Stuff the best, fastest, cheapest way to get rid of any stain, period. I've scrolled through hundreds of videos of users applying it on walls, pots, countertops, windowpanes, you name it. And it looks like I'm not the only one who's obsessed — over 50,000 tubs have been sold in just the past month! I purchased myself a tub from Amazon and it arrived the next day in all its pink glory. The name totally makes sense: It's a hot pink paste that turns light pink when you apply it. The tub is also massive: It weighs about a pound, so you get a lot of bang for your six bucks. You're probably thinking that something this cheap, bright and effective has to have an off-putting chemical smell, right? Wrong! It has a light floral scent, so no need to hold your breath when you open it. As for application, just use a cloth or sponge (many swear by the Scrub Daddy) and gently rub away the stain. It takes minimal elbow grease — in just a few minutes, the cat food residue on my walls was gone for good. It took a little more time to work its magic on scratches and paw-print stains, but they're history too. According to 155,000-plus five-star Amazon ratings, The Pink Stuff works on nearly any surface. Parents swear by it for removing permanent marker stains left behind by toddler Picassos, while cooks insist it gets rid of tough spots on silverware, pots and pans. If a stain has bedeviled you for years, try it — it just might change your life. Shoppers are tickled pink — one even used it to get her shower looking as good as new. According to one besotted buyer, "This stuff is amazing. I purchased this two years ago and it sat on a shelf. I saw a cleaning video where someone used it on their oven glass top — I let a pot of grits overboil and created a huge mess. I smeared the Pink Stuff all over the top. With very little scrubbing, it looks absolutely brand new! Even took off a couple [of] missed spots from prior cleaning. I wish I had taken pictures. I'm sure it will happen again. This is a must-have!" "I live in an apartment and the maintenance staff isn't trained in repairs," wrote a convert. "There was some sort of hard finishing adhesive that was on the front of the cupboard and I tried everything to remove it. I couldn't further damage it by chipping it off or filing it. It took less than five minutes of scrubbing to remove any trace of it and didn't damage the cupboard surface at all. I also had a weird stain that looked like cranberry juice inside the fridge. It was a tough stain, not removed by bleach. I barely wiped the product on and the stain [was] removed instantly. I didn't even have to rub it. Blew my mind." Even cleaning professionals are hooked. Said one, "I am a professional house cleaner and I don't think I'll ever want to go without this product again! Nothing else has gotten my oven door clean ... this worked with a little elbow grease. It is completely clean now! It got a pot I have had for 15 years looking new. I cannot wait to use this in my clients' houses." "Best cleaning product I've ever used," raved a generally pleased buyer. "Got stains out of my tub that nothing else worked on, even a product with bleach. I love that this is bleach-free. I just wish it would spread more easily." "Believe the reviews! This stuff is amazing," wrote a final fan. "It is really good for cleaning greasy appliances. My only complaint is that it doesn't come in a squeeze container. I don't like the idea of dipping the same brush in the container." (Psst: The Pink Stuff also comes as a spray!) And if you don't feel like manually scrubbing, the Rubbermaid Reveal Power Scrubber is another top-seller: If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.) The reviews quoted above reflect the most recent versions at the time of publication.
Forbes
28-03-2025
- Forbes
Saint-Émilion: A Land Steeped In Mystical Adventure And Pilgrimage
Hotel de Pavie, what was once the nun's convent. At the heart of the village of Saint Emilion is a monolithic church, dug underground in the early 12th century. Carved into the limestone, the imposing Gothic portal where one can enter immediately transports you to when Saint Emilion, the man this village was named after, lived as an eremitic monk who lived in a cave where it was said miracles were performed. This happening in the eighth century attracted a following of monks to the village and became a must stop for faithful pilgrims. This unique place became renowned globally as a place of miracles and excellent wine. Like the terroir of this place, that has been fertile for attracting the faithful, it has also been a place of such rich biodiversity that creates a climate for a rich gastronomic and wine identity. Hotel de Pavie, once a convent for nuns, that offered shelter and protection to pilgrims and travelers is today a glamarous experience to partake in. Hospitality and welcoming pilgrims have been part of the tradition here for hundreds of years. Today, the hotel is elevating that history to the highest expression through its dining experience and its experiential cultural identity. A Walk in the Garden dish The Walk in the Garden dish, is perhaps one of the most fascinating interpretations of the history of Saint Emilion's terroir and biodiversity. A Jackson Pollock-style dish created by chef Yannick Alléno, a Michelin chef, and Sébastien Faramond, the Executive chef of the Hotel de Pavie restaurant says, 'I wanted people to taste the land with this dish, and all that grows here. I find it exciting because each bite is a different flavor, a different vegetable.' This area though is just a few kilometers from some of the most renowned gastronomic cities, like the mushrooms produced in Rauzan just 15 kilometers from the Saint Saint-Émilion. Where some of the most prized mushrooms come from, or the estate's garden where the beets, dandelions and clovers in the dish were freshly picked just moments prior. The story of these dishes is what your imagination wants, to walk through the land of Saint Emilion. The interpretation though of Chef Faramond, allows for a dream to be surpassed. In the garden of Hotel de Pavie, everything that grows is seasonal. Now its cabbage, onion, garlic, herbs, tarragon, and during summertime dozens of heirloom tomato varieties. 'During the summer I made a dish with tomato, using the entire fruit. From the seeds, the skin, everything. When you have local and seasonal products, it is exciting to cook, it really becomes obsessive to make the fruit or vegetable the best version of itself.' Working with the best local producers is also something Chef Faramond is constantly trying to seek out, 'my champignon producer is just 20 minutes from here,' he says with pride. 'The other day I went hiking in the mountains, the very mountains where so much of what we eat comes from. And just a few kilometers from here is our producer of caviar and shrimp. We have such incredible sea and mountain, which means we have such a wide variety of products all close by,' he says. Right now, the chef is most excited about cooking venison since it is in season. His belief in maintaining the unique gastronomic cultural identity is also deeply tied to cooking seasonally and locally. Here, there is a real tradition of welcoming the faithful as it was a stop over for people on pilgrimage to Santiago de Compostella Spain, 'That's also why Saint Emilion became a destination. Since it was en route.' It is interesting to think that this history of openness to the pilgrim is arguably why the cuisine at Hotel de Pavie is even more interesting today. When the restaurant originally opened, the menu was largely classic Bordeaux-style food. Unctuous meats cooked in red wines are classic. However, with the arrival of Michelin Chef Yannick Alléno, he and Chef Faramond started bringing their different expertise and backgrounds together. 'Alléno came with modern technique, a deep understanding of fermentation, many technical processes but just weren't part of the cuisine of Bordeaux.' The deep knowledge of the local producers, and local recipes, comes from Chef Faramond, but together, the two chefs came up with a synergy you can taste. The modern technique and the ancient recipes of this part of France are what create a new interpretation of Saint Emilion. 'Do we honor the past, or do we only go ultra modern? It's both here. There is a mix of the modern technique and the inspiration of old traditions. Reimagining old dishes with modern technique to create something new.' says Faramond. These unexpected combinations of the 2 Michelin-starred restaurants of Hotel de Pavie is playing with unexpected combinations, the avant-garde as the French would say, or new and experimental methods. 'We can, we must recreate rules! It is what you enjoy on your palette, rules can be reimagined.' The notion that white wines are the only thing to eat with fish was something the chefs and Sommelier wanted to dismantle. Langostines cooked in a Pavie red wine reduction was something thrilling and surprisingly harmonious. 'I like to bend the rules and get inspiration from the wine. The notes that are naturally there and see how those notes, those existing flavors can be enhanced.' The chefs and sommelier sit and taste a million times and in concentrating on the wine and making reductions, 'the flavors evolve. Clementine with red wine and lamb doesn't seem to go right? Yet, it works.' he says. The vineyards of Pavie date back to the Roman era. The name takes its name from the orchards of peaches, or pavies that once grew there. The modern estate was constructed in the late 19th century by buying plots of land from different families. In the 90s Gérard Perse, a Parisian entrepreneur who built his wealth with grocery stores, bought the estate with the hope of producing exceptional wine. The unique terroir produces high quality wines that are often praised by critics and the notoriety is growing. He brought on the controversial wine consultant, Michel Rolland, who cut yields of the vines with severe pruning and green harvesting and encouraged malolactic fermentation in the wine. The result of this has made for a much more concentrated and intense flavor. A sort of concentration for the palette. Perse's goal has always been to find the harmony, the balance, that sweet spot between power and freshness, tradition and innovation. To do that, sometimes you have to cut some vines and do things differently. Pavie's wines and the expression of the surrounding land are at the core of the inspiration for the dishes and experience at both Hotel de Pavie and the vineyard. Pavie is now one of two producers of Saint Émilion that are ranked to Premier Grand Cru Classé (A) status, ushering a new sort of pilgrimage for believers, but also for the gastronomicaly and culturally curious.
FACT
07-03-2025
- Business
- FACT
Sarah Hamouda on IWD: Founder of social media sensation FIX Dessert Chocolatier
It took one woman, a lot of hard work and a TikTok video with more than 100 million views (and counting) to create the social media sensation, FIX Dessert Chocolatier. Founder and CEO, British Egyptian Sarah Hamouda, lived in the United Kingdom and moved to the United Arab Emirates. Following pregnancy cravings, the #DubaiChocolate trend was born – a chunky bar with Jackson Pollock-style specs, and a gorgeous, gooey filling. Can't Get Knafeh has launched a thousand copycats. If you want the OG – along with some amazing advice – Sarah shared her story in honour of International Women's Day. FIX is all about creating an experience. We take beloved Middle Eastern and global desserts and transform them into dessert chocolate bars with unexpected textures and flavours. Every bar tells a story, whether it's the crunch of knafeh, silkiness of mahalabia or the comforting richness of a brownie. It's about more than just chocolate, it's about bringing joy and nostalgia to every bite. It was surreal. I always believed in my vision and in FIX, but seeing others fall in love with our bars in such an overwhelming way was incredible. The messages, excitement and the way people resonated with the flavours were beyond anything I had imagined. More than anything, it reinforced that people crave something different, something bold, and that's exactly what we aim to deliver. It's flattering. If people are trying to replicate what we do, it means we're doing something right. Innovation is in our DNA. We don't just create flavours, we create experiences. An imitation can mimic an ingredient, but it can't replicate the passion, craft or connection we have with our customers. A common stereotype is that women in the Middle East don't have the same opportunities. The reality is that the Middle East is home to incredible women who are driving change and redefining industries. Their success is proof that talent, ambition, and resilience know no boundaries. The support for female entrepreneurs continues to grow, and there is a strong ecosystem in the region that encourages innovation, progress, and leadership. In the early days, some people doubted whether a niche chocolate brand could truly stand out in such a competitive market. They thought it was just another chocolate brand. That only pushed me to be bolder and refine our storytelling, and to create chocolates that weren't just delicious but unforgettable. Every doubt became fuel to innovate harder. It's the ability to create and lead with both strength and intuition. There's something powerful about building a brand with heart, and one that connects with people beyond just a product. As women, we bring a unique perspective to business. For me, that means leading with creativity, resilience and a deep sense of community. FIX is still exclusively available in Dubai and Abu Dhabi via Deliveroo. Our presence at Dubai Duty Free has given international customers the chance to experience our chocolates. Our journey has always been about building a brand that connects with people. Our community grows, so does our team and vision. We want to make sure that everyone who craves FIX, can get one, no matter where they are. Expanding isn't just about entering new markets, it's about reaching our supporters, sharing our creations with a wider audience, and making FIX more accessible. Right now, we're focused on strengthening our presence, whether through pop-ups, retail or eventually international markets. Start before you're ready. Too often, we wait for the perfect moment, but success is built in the process, not just the outcome. Trust your instincts, surround yourself with people who push you forward, and don't be afraid to take up space. Your vision deserves to be seen, and your voice deserves to be heard. GO: Visit for more information.
