Latest news with #Ramsay
Yahoo
6 hours ago
- Sport
- Yahoo
The most aggressive set-piece team in the world plays in Minnesota
Not many soccer players are as passionate about dead balls as Anthony Markanich. Then again Minnesota United, under the 33-year-old first-time head coach Eric Ramsay, don't play soccer like most teams. 'All the guys get really excited about set pieces, especially myself,' Markanich gushed last Friday after scoring a goal off a long throw-in by the center back Michael Boxall for the second time in a week. 'I told Boxy I love when he has the ball for throw-ins and stuff – I get so excited about that.' The wingback's match-winner against FC Dallas marked the third straight game Minnesota have scored from a long throw into the penalty area. It was their sixth throw-in goal before the MLS All-Star break – which falls about two-thirds of the way through the season. That's as many as Brentford's famous long throws produced all last season in the Premier League. Even though they're chucking more balls into the box than any Major League Soccer side in at least a decade, long throws might not be the Loons' most distinctive set piece routine. They've also borrowed a page from Sean Dyche's playbook by bringing their goalkeeper up to wallop free kicks into the opposition's box from around the halfway line, where almost any other team would tap the ball sideways to resume ordinary midfield possession. Minnesota's oddball tactics aren't just outliers in MLS. According to an analysis by Soccerment, a soccer data company, they take more long throws and deep free kicks than any other club in 30 of the world's top leagues, from the Bundesliga to the Brasileirão. The low-budget overachievers sitting third in the MLS Western Conference just might be the most aggressive set piece team on the planet. Ramsay's commitment to putting any possible dead ball into the mixer may look strange, even old-fashioned, but there's evidence to support continuing to do it. Across leagues, seasons and playing styles, long throws into the box are twice as likely to lead to a goal in the next 30 seconds as other throw-ins in the final quarter of the pitch. The same goes for deep free kicks into the 'Dyche Zone' at the top of the opponent's box, which are twice as valuable as other free kicks taken between the edge of a team's defensive third and the halfway line. Like the Moneyball-era Oakland A's, Minnesota found an analytical edge out of financial necessity. Ramsay's squad ranks 26th out of 30 MLS teams for player compensation, which has put an expensive passing game all but out of reach. 'It's not that we're a club that is unwilling to spend, but since I've been here, there's been a real efficiency drive,' he said. 'Ultimately where we use set plays, it comes from wanting to squeeze every advantage that we possibly can from the group of players that we've got.' Ramsay joined the MLS side last year from an assistant role at Manchester United, where he studied how teams like Brentford, Newcastle and Dyche's Burnley used direct set pieces to punch above their weight in the Premier League. 'Obviously it's not escaped my attention that teams with smaller budgets can out-compete teams right at the top end through set plays,' he said. 'It was one of the things I looked at from afar and thought prior to coming in that we could find an advantage.' In the Twin Cities, he found a squad well suited for long set pieces. Their strengths are a sturdy defensive line and a pair of tall strikers who excel on fast breaks, so there hasn't been much downside to bypassing midfield possession for booming free kicks from the goalkeeper Dayne St. Clair or throw-ins from the New Zealand international Boxall, who can hurl the ball 30 yards from a near-standstill. 'I think particularly when it comes to how we use throw-ins and deep free kicks, we probably give away between five and 10% what would be very easy possession in order to be high value in those situations,' Ramsay explained. 'If we wanted to have 47% of the ball consistently, we could do it like that. We would just choose to use set plays in a different way.' Their unstoppable long throw-ins can look hilariously easy. Markanich's two goals last week came from near-mirror image throws to a trio of Minnesota players jostling for position at the near corner of the six-yard box while he waited behind them in the center of goal and the striker Kelvin Yeboah peeled off from the penalty spot to help hunt for a flick-on header. 'Everyone's just wanting to flick the ball on,' Markanich said. 'I think everyone knows their roles, especially on set pieces.' Deep free kicks have more tactical variety depending on where they're taken, but every set piece starts from principles that Ramsay rattles off like a pop quiz: 'Do you have the right number of players in the contact area? Is the thrower or the set piece taker able to, with a real degree of accuracy, put the ball into a certain spot? Are you really well set for the second contact, and are the players on the move for the second contact? 'How is it that when the ball breaks to the edge of the box for a second, third or fourth phase, you can recycle the ball in order to get a second or third chance and continually upgrade the quality of your opportunity as you go?' This is the big idea behind Ramsay's set pieces: not that they'll score every time from a perfect routine, but that by using each stoppage to cram a bunch of bodies and the ball into a small area around the opponent's goal, his side can force errors, win second balls and string together chance after chance, set piece after set piece, always ratcheting up the pressure. New phase-of-play data from the livescore app Futi supports this line of thought. (I co-founded Futi with the data scientist Mike Imburgio, who consults on Minnesota's recruitment but isn't involved with set pieces.) Though only 14% of Minnesota's throw-ins into the box produce a shot, they lead to another set piece 20% of the time. Similarly, 45% of the team's deep free kicks reach a second phase where the ball bounces around the box while the defense is still disorganized. The Loons haven't managed a single shot in the first phase of a Dyche Zone free kick but they've scored three goals during those dangerous second phases, plus another from a subsequent corner kick. Add it all up and the value of Minnesota's aggressive set pieces is astonishing: their 10 goals within 45 seconds of a long throw or deep free kick represent nearly a third of the team's season total. Though their entire squad earns about half of Lionel Messi's salary at Inter Miami, Minnesota are perched above Miami in the Supporters Shield standings and doing a pretty good job of recreating Messi in the aggregate just by lobbing dead balls into the box. Related: The Club World Cup has shown MLS the cost of capping ambition Fans have bought into a style that might have been a tough sell if it weren't so hard to argue with results. 'There's a bit of an aura around us in set plays, particularly at home,' Ramsay said. 'Our crowd are wild for set plays. At corners, every single member of the crowd is swinging the scarf around.' After years of decline, long throws into the box are on the upswing in MLS and the Premier League. A new generation of managers such as Eddie Howe and Graham Potter are reconsidering deep free kicks, which like Dyche himself had fallen out of fashion as too 'pragmatic.' What looks exotic now may one day be as normal as putting kickoffs out of bounds near the corner flag or building out of the back from a short goal kick. 'I don't think anything we do is rocket science. I don't think it will take the opposition long to work out what sits behind our success,' Ramsay said of his team's extraordinary set piece record after the win in Dallas. 'But stopping it is very different.'
News18
14 hours ago
- Entertainment
- News18
Pedro Pascal, Vanessa Kirby Join Gordon Ramsay To Make Sausage And Mash
Last Updated: Pedro Pascal and Vanessa Kirby will be seen in Marvel's The Fantastic Four: First Steps. Pedro Pascal and Vanessa Kirby joined chef Gordon Ramsay for a cooking session on his popular YouTube show Scrambled. The actors, who are currently promoting their upcoming film Marvel's The Fantastic Four: First Steps, teamed up with Ramsay to cook a classic British dish: Sausage and mash. As the episode kicked off, Ramsay jumped straight into chef mode. 'The secret of good sausage and mash?" he asked Pascal. The actor hesitated and replied, 'Are you going to quiz me?" Ramsay said yes, but Pascal playfully resisted, saying, 'Don't." The moment left Ramsay laughing. To save the duo from tears, Ramsay peeled the onions beforehand. 'So, there's no acid there. You will not be crying. I promise you," he assured them. But when it came to slicing, Pascal looked a bit unsure. 'I f****** hate knives," he admitted and also apologised for swearing. On the other side, Kirby was given sausage duty. She had to heat them in a separate pan with thyme sprigs for flavour. Pascal eventually took on the onions and sliced them before adding them to the pan. With salt, pepper, a bit of sugar and a dollop of butter, the mix was set to caramelise. Pascal's dramatic salt-sprinkling style (very Salt Bae, we must say) catches attention. As the ingredients cooked, Ramsay mentioned that Kirby started as a baker. She shared how it began in her basement and described it as a calming 'meditative" activity. In true Ramsay style, he poured in some brandy and a splash of wine. The conversation shifted to fellow actor Ebon Moss-Bachrach, whom they agreed was the best cook on set who always brought in 'epic" food and made morning coffee. Next came the veggie stock, which was added once the onions and thyme turned golden brown. Ramsay asked Kirby to prick the sausages with a fork to help the butter seep inside better. The final step was mashed potatoes with cream and butter to keep them soft. Though the task was assigned to Kirby, Pascal stepped in. 'This is the first time he's ever cooked in his life," Kirby playfully remarked. During the light-hearted chat, Kirby, who is pregnant, also spoke about her relationship with Premier Lacrosse League president Paul Rabil. When Ramsay asked if they had picked a name for the baby, Kirby replied, 'You simply can't." Ramsay agreed, saying, 'There are several names that can be pre-decided, but it is impossible to name it without seeing this beautiful person." Coming back to the dish, Pascal mashed the potatoes, slightly lumpy but done and plated the dish. The sausage went on top, followed by the rich onion gravy and a final touch of fried onions. As the episode wrapped up, Ramsay's wife, Tana Ramsay, came in for the final taste test. After trying both versions of the dish, she declared it a tie. Fantastic Four: First Steps is set to hit the big screens on July 25. First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Business Insider
a day ago
- Entertainment
- Business Insider
I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week
I tried Gordon Ramsay's 10-minute pasta, which he makes for his family every week. The dish has a turkey and leek sauce and is topped with crispy sage breadcrumbs. Ramsay's delicious pasta was light and bright — perfect for a midweek pick-me-up. From his 15-minute Bolognese to his 10-minute bacon cheeseburger, Gordon Ramsay has never let me down when I need a fast recipe. So, I was ecstatic when I learned that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes flat. I'm always looking for quick and easy recipes to save time during the busy workweek, so I knew I had to try this pasta dish. Gordon Ramsay makes this 10-minute pasta for his family every week. This turkey and leek pasta with crispy sage breadcrumbs is featured in " Ramsay in 10," which came out in October 2021. "For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead," Ramsay writes in the description. "It might just become a regular midweek family meal, as it has at my house." Ramsay's 10-minute pasta includes turkey, breadcrumbs, and leeks. To make Ramsay's 10-minute pasta for four, you'll need: 17 ounces of fresh penne or fusilli pasta 14 ounces of ground turkey ¾ cup of heavy cream 4 sage leaves 4 regular shallots (or 2 banana shallots) 3 garlic cloves 2 leeks 1 lemon A handful of flat-leaf parsley leaves Freshly grated Parmesan cheese (for serving) To make the breadcrumbs for the pasta, you'll need: 6 tablespoons of fresh breadcrumbs 2 sage leaves 2 tablespoons of olive oil Ramsay notes in his cookbook that the breadcrumbs are optional, but I recommend taking the extra step. It was my first time making fresh breadcrumbs, and it couldn't have been easier. But feel free to play around with the ingredients depending on your preferences. Ramsay said this dish also works great with ground chicken or sausage meat; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do. Before I started cooking, I needed to prep. First, I brought a saucepan of salted water to a boil so it'd be ready for the pasta in a few minutes. Then, per Ramsay's recipe, I peeled and grated my shallots and garlic. If the handheld grater proves tricky — and risky for your fingers — feel free to use a knife to finish mincing the veggies. After grating my shallots and garlic, I finely sliced my leeks. I should note that Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. But I'm quite slow at chopping veggies, so I got my prep out of the way first so I wouldn't be stressed about burning anything. I also let my leek slices soak in a bowl of cold water to ensure they were fully clean. The recipe took me a tad longer than 10 minutes, but if you're confident in your chopping speed, feel free to take Ramsay's lead. I also prepped my fresh breadcrumbs. I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then, I added my shallots and garlic to the pan. I allowed the shallots and garlic to cook for two minutes, stirring regularly. If you don't have a Dutch oven handy, Ramsay notes that this recipe also works with a heavy-based frying pan or a skillet. Once the two minutes were up, I threw in the sage leaves and turkey. I broke the turkey up with a wooden spoon and allowed it to cook for three to four minutes, until the meat was lightly browned. While the turkey was cooking, I added my leeks to the boiling water. Then, I threw in the penne. I stirred to separate the pasta and allowed the penne to cook until it was al dente. Since I chose penne, my pasta didn't cook in the speedy two minutes Ramsay recommends for fusilli. But just follow the instructions on your box and the noodles will taste great. While my pasta was cooking, I added the cream to my turkey in the other pan. I reduced the sauce to a simmer until I was ready to serve. Then, I moved on to the crispy sage breadcrumbs. I placed a frying pan over medium heat and drizzled some olive oil. Then, I added two sage leaves, which I had finely chopped. I cooked the breadcrumbs until they were crisp and golden brown. This happens very quickly, so make sure to watch the pan carefully so they don't burn. I drained my pasta and leeks and added the penne to the sauce. Then, I added the finely chopped parsley leaves, along with some lemon zest. I topped everything off with the sage breadcrumbs. After I added the freshly grated Parmesan cheese and drizzle of olive oil that Ramsay recommends, I stepped back and admired my pasta. The dish looked bright and inviting, thanks to the pops of color from the parsley and breadcrumbs, and I loved seeing so many different textures meld together. Plus, it smelled absolutely delicious. It was time to dig in. Ramsay's 10-minute pasta took me a couple of extra minutes, but the final result was worth it. I don't usually go for poultry with my pasta, so I was skeptical when making the turkey sauce. But I was pleasantly surprised by how much I loved Ramsay's pasta. The turkey and leek sauce is light but packed with so much flavor. The leeks add a hint of lovely sweetness, and the lemon brightens each bite. The contrasting textures of the crispy sage breadcrumbs and the creamy sauce also make a fantastic team. I don't usually crave a big meal on a weeknight, so I love that this pasta makes dinner interesting without being too heavy. Whether you're longing for a quick weeknight dish or just want a light and bright recipe, Ramsay's favorite 10-minute pasta will satisfy all your cravings.
The Star
2 days ago
- Entertainment
- The Star
QuickCheck: Did Gordon Ramsay almost become a pro-footballer?
GORDON Ramsay's success has turned him into a household name, most notably known for his foul-mouthed meme-worthy rants, superb culinary skills and top-watched reality cooking shows. However, Ramsay's gastronomic empire would not have existed as it wasn't his first career choice. Did the world-famous celebrity chef almost become a world-famous football player? Verdict: TRUE Life would be a very different kind of sandwich for him if it weren't for unfortunate football injuries. They say that every cloud has a silver lining, for Ramsay, it must have been a very thick lining. At 15, a young Gordon Ramsay started his football journey at Oxford United before being spotted by a scout employed by Scotland's most titled club – the Rangers. A few years later, the aspiring footballer received an offer from the Glasgow-based club. For the uninitiated, this wasn't a small feat as the Rangers Football Club is one of the most successful and storied football teams in the world. Ramsay's path to football stardom was clear as day, but fate had other plans. In 1985, after being marked with injuries including damaged knee cartilage and torn cruciate ligament, the promising player had to end his pursuit in football. Ramsay was forced to re-think his future and went back to school, earning a degree in hotel management in 1987. And the rest was history. "I was a naturally aggressive left-back, a cut-throat tackler... You may have got past once but there was never, ever, ever a second occasion," Ramsay once told the Observer Sport Monthly. "And I was fast, I was a great 100m sprinter. If you were to compare me to anyone, I guess it could be Stuart Pearce," he said. Despite him giving up on his pursuit to play professional football, Ramsay still plays the beautiful game now and then, such as becoming a regular participant in Soccer Aid and other charity events. His cooking career has gone on to achieve tremendous success, earning him US$62mil in 2018 according to Forbes. That's behind only Lionel Messi, Cristiano Ronaldo and Neymar. Not bad for a second-choice career! Reference: 1. gordon-ramsays-rules-of-life- how-gordon-almost-became-a- soccer-player/ 2. sport/football/6493408/gordon- ramsay-soccer-aid-rangers- chef-football/ 3. sport/football/article- 14519541/Fans-Hollywood-star- 4. news/which-football-club-did- gordon-ramsay-play-for-behind- chefs-rangers-background/ 1qbpm93jfk0wt12gdgdcmq4m96 5. v=t4gkv7yjqAs&ab_channel= GordonRamsay
Otago Daily Times
5 days ago
- Business
- Otago Daily Times
Plan for Kelvin Hotel to be SIT training site
Plans are on the table to turn the Kelvin Hotel into a training operation as the Southern Institute of Technology celebrates the return of its autonomy. ILT chief executive and Southern Institute of Technology (SIT) community adviser Chris Ramsay said placing the control of the training organisation back into local hands was also the biggest step towards developing a hospitality training base at the hotel site. He had been working alongside SIT operations lead Daryl Haggerty on the venture and also to give SIT back its self-determination. "This is certainly a hugely positive result for the province and for the city itself in the sense that it provides autonomy back to SIT to be able to work more closely with organisations such as ourselves. "We are really looking forward to that coming back to fruition," Mr Ramsay said. Diversifying the Kelvin Hotel's operations to become a training hotel was an option available to the ILT which could offset any impact from the opening of the Distinction Hotel, he said. But it was important to first understand the impact of 150 new hotel rooms and what SIT's needs were before moving ahead, he said. "I think there remains a huge opportunity for a fully functioning training hotel, or something similar, to provide a real point of difference for the city as far as attracting both domestic and international students to the city to learn and develop their skills. "The Kelvin's perfectly structured — it's a six-floor hotel, 61 rooms. "So we could look at [developing] one or two floors at a time depending on where their demand and needs analysis showed it being required," Mr Ramsay said. The Free Fees Scheme introduced in 2001 had had a profound impact on the city. "We entered this new millennium with such huge positivity from it and we're really excited that the same spark is about to be ignited. "We had a huge number of international students that just added such a breadth of diversity to our city and that was the catalyst for population growth in our city at a time when there was a mentality of 'the last person out turn out the lights'." Vocational Education Minister and Invercargill MP Penny Simmonds said SIT was one of 10 regional polytechnics which would be re-established from January 1, 2026, after the previous government merged 16 polytechnics to form Te Pukenga in 2020. Mrs Simmonds said it had been a vigorous campaign against Labour's reforms, which removed the ability of regions to respond to local training and employer needs. "We're rebuilding our incredibly important vocational education system so that it delivers — for students, for employers and for the future of New Zealand." She believed restoring SIT's autonomy would help to promote economic growth and support the area's community. However, Te Pukenga would remain throughout 2026 to support a smooth handover, she said. Mr Haggerty said the community welcomed the return of SIT's autonomy as it empowered it to shape its own future and customise its programmes. - By Toni McDonald
