Latest news with #simplicity
Top Gear
5 days ago
- Automotive
- Top Gear
Opinion: a cheap, used Fiat Panda is more luxurious than an expensive new 'luxury' car
Opinion "Simplicity and convenience are luxury. Think of it like that and new cars are infuriatingly awful..." Skip 1 photos in the image carousel and continue reading We are obsessed with luxury. We crave luxury hotels with goose down pillows. If we're lucky perhaps we can splash out on a luxury watch. Our face wash is luxury. We can barely survive without quilted and luxurious toilet roll. Car manufacturers are similarly afflicted. Many of them aren't car manufacturers at all, they say, but 'luxury brands'. A loose concept that nobody can really explain without descending into pretentious expressions that string together a load of alluring sounding words but don't actually mean anything. I've lost count of the number of presentations I've sat through telling me about target customers who all wear Gucci loafers and spend their days sipping cocktails while planning their next philanthropic endeavour. Advertisement - Page continues below Yet the sad reality is that car manufacturers are now ill-equipped to provide luxury. No matter how deep the carpet, how rarefied the materials, how silent or powerful or sophisticated. The truly luxurious motoring experience is dead. It took me buying a £1,300 Fiat Panda with cloth trim and wind up rear windows to realise it. No, I'm not going mad. Just think about what real luxury means. Time is luxury. All demands on you melting away is luxury. Simplicity and convenience are luxury. Think of it like that and new cars are infuriatingly awful. In many ways, the Panda is the most luxurious thing I've driven for a long time. The benefits of this humble little car were brought into sharp focus as I was simultaneously getting to know a new test car. A BMW that cost 50 times as much. You might like It starts with something as basic as the key. The Panda's is slender and small and is inserted into an ignition barrel, decluttering the interior. The BMW's is massive but has tiny, fiddly buttons (some on the side, one on the front). It rattles in the cupholder as you drive. Jump into the Panda and within five seconds you can be driving. The BMW requires you to select a profile. You can move off in 'Guest' but then none of your preferred settings are loaded. So, I select 'Driver'. At which point it flashes a warning about this changing settings (the reason I'm doing it), and I have to then hit 'Activate'. There's a long delay while this new profile loads, during which I can't use the screen to turn up the heater, or enter something into the nav, or change the radio. The Panda is already down the road, of course. Advertisement - Page continues below Now I need to deselect the audible speed limit warning. Luckily this is done with the simple press of a button. But to disable the godawful lane departure warning system requires me to hit the main menu button on the touchscreen, scroll to drive settings and select (incredibly, this tile moves at random times), then find and deactivate the system, then confirm when it warns me I'm deactivating it. At which point it's possible that I've crashed but it is certain I will want to pull over and set the thing on fire. This is not luxury. And these systems are the death of what cars represent: freedom and escape. The luxury of being the masters of our own destiny. The Panda treasures all those things and a strange peace washes over you as soon as you drop in and start to drive. No new car can match that feeling, whatever the price. Thank you for subscribing to our newsletter. Look out for your regular round-up of news, reviews and offers in your inbox. Get all the latest news, reviews and exclusives, direct to your inbox.
Arab News
30-05-2025
- Entertainment
- Arab News
Recipes for success: Chef Georges Ikhtiar offers advice and a tasty beef recipe
DUBAI: Georges Ikhtiar, head chef at Amelia Dubai, grew up in Beirut, where he remembers watching his mother cook 'by instinct, without recipes or rules.' That early exposure sparked a curiosity not just for flavors, but for the process of cooking — how ingredients transform, how timing and technique matter. This eventually led him to Lebanon's Ecole Hôtelière. A pivotal career moment came during his time in Peru, where he was introduced to the country's bold, acidic and layered flavors. This now shapes his approach at Amelia, where he blends Peruvian ingredients with Japanese methods. Amelia Dubai. (Supplied) Here, Ikhtiar reflects on how mistakes can lead to creative breakthroughs, and gives his thoughts on simplicity in cooking. When you started out, what was the most common mistake you made? Like many young chefs, I believed that more was more — that adding extra ingredients or steps would somehow elevate a dish. I loved experimenting, and while that spirit of curiosity still drives me today, I've learned that simplicity is key. The most powerful flavors often come from restraint and letting the ingredients speak for themselves. What's your top tip for amateur chefs? Taste constantly. It's the most important tool you have. And don't let mistakes throw you off — every error is a lesson. Some of the best ideas I've had started as accidents. Cooking at home should be fun, not stressful. What's one ingredient that can instantly improve any dish? In Peruvian cuisine, it's definitely lime. It brings brightness, aroma and a sense of freshness that can completely transform a dish. Just a few drops can awaken the palate and sharpen and enhance every other flavor. What's your go-to dish if you have to cook something quickly at home? A simple truffle pasta. I soak the pasta to speed up the cooking time, then toss it with a creamy truffle sauce, fresh shaved truffles and parmesan. It's rich, comforting and comes together fast, but still feels luxurious. Amelia Dubai. (Supplied) When you go out to eat, do you find yourself critiquing the food? Always. It's part of the job. I'm always observing, analyzing, and seeing what I like or don't like. But I keep it to myself; dining out is also about experiencing what other chefs are creating. What's the most common mistake you notice in other restaurants? It's usually to do with balance or execution, like undercooked elements, seasoning that is off, or dishes that feel overcomplicated. What's your favorite cuisine? I gravitate toward Japanese and Peruvian food, naturally, but I'm always curious to explore. I like to see how others approach flavor, presentation and structure. Inspiration can come from the most unexpected places. What request or behavior by customers most annoys you? Honestly, nothing. I believe taste is subjective and the customer is always right. We're here to create an experience that works for them, not just for us. Georges Ikhtiar grew up in Beirut. (Supplied) What's your favorite dish to cook? It is a dish called Adas be Hamid, which means lentils with lemon. My grandmother used to make it when I was growing up in Beirut. It's incredibly simple but full of flavor and warmth. Cooking it always takes me back to my roots, and I love how food has the power to do that. What's the most difficult dish for you to get right? Risotto. It's a very delicate dish that reacts to everything — temperature, timing, movement, even the humidity. You have to be fully present when making it. One misstep and the whole texture is off. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? I'm direct and hands-on, but not someone who shouts. I believe in open communication, mutual respect and building trust. My team and I have worked together for a long time, so we understand each other without needing to say much. There's a flow in the kitchen when everyone is aligned, and that's what I strive for. Chef Georges Ikhtiar's hokkaido machu picchu recipe Ingredients: For the beef: 250g beef tenderloin Salt and black pepper, to taste Cooked over a robata grill (or any hot grill pan) For the teppanyaki vegetables: 2 tbsp vegetable oil 20g Chinese cabbage, chopped 3 rainbow baby carrots, sliced 20g mange tout (snow peas) 10g shiitake mushrooms, sliced 20g baby corn, halved 1 spring onion, thickly sliced 2 tbsp soy sauce 2 tbsp kimchi sauce 2 tbsp sake sauce (optional for extra depth) For the shiitake sauce: 300g fresh shiitake mushrooms, sliced 1L fresh cream 200ml milk Salt and black pepper, to taste 1 small onion, chopped 1 tbsp butter Instructions: 1. Grill the beef: Season beef with salt and pepper. Grill on a robata grill until cooked to your liking. Let it rest before slicing. 2. Sauté the vegetables: Heat oil in a pan. Add the vegetables and stir-fry for a few minutes. Add soy sauce, kimchi sauce, and sake sauce (if using). Stir well and cook until just tender. Season with pepper. 3. Make the shiitake sauce: In a saucepan, sauté onions and mushrooms in butter until soft. Add cream, milk, salt, and pepper. Bring to a boil, reduce heat, and let simmer. Boil twice to bring out full flavor, then remove from heat. To plate: Slice the grilled beef. Place the sautéed vegetables on a serving plate. Lay the beef slices on top. Spoon the warm shiitake sauce to the side or over the top. Optional: If using a hot stone for serving, you can lightly reheat the meat on it just before eating for a fun finishing touch.
Washington Post
30-05-2025
- General
- Washington Post
Carolyn Hax: Girlfriend is suspiciously fine with her family's consumer excesses
Dear Carolyn: I was very fortunate that my parents raised me to appreciate simplicity and avoid greed and excess. Now I'm in love with a wonderful woman whose family lives what I consider a toxic lifestyle. Examples: They serve too much food for parties and holidays — more than can be eaten not just on that day, but on several days; they exchange so many useless gifts at every giving occasion (Christmas, birthdays, Mother's Day, Father's Day, etc.); their closets are stuffed with more clothing and shoes than you could wear in a lifetime; their home is overflowing with furniture, tchotchkes and other useless things.
Arab News
22-05-2025
- Entertainment
- Arab News
Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe
DUBAI: For Gabriela Chamorro, cooking is not about complexity; it's about heart, intention and staying connected to her roots. For the latest updates, follow us on Instagram @ As founder and executive chef of Girl & the Goose, Dubai's first restaurant dedicated to central American cuisine, she offers a personal take on traditional dishes from Nicaragua, Costa Rica, Guatemala and Panama. Chamorro focuses on thoughtful cooking that highlights the essence of each ingredient. Whether it's a humble tortilla or an intricate yuca gnocchi, every dish is designed to share a story and evoke a sense of home, she says. When you started out what was the most common mistake you made? I believed that complexity was the best way to showcase my skills: the more elements on the plate, the more impressive the dish. But over time, I've learned that simplicity, when executed with intention and love, is far more powerful. I used to overcomplicate dishes by adding too many elements or overthinking the presentation. Now, I find that true mastery lies in perfecting something humble, like a pipian verde, or a well-made guirila. What's your top tip for amateur chefs? Recipes are helpful, but your intuition is your best tool. Taste as you go and let your senses lead the way. I see cooking as a conversation between you and your ingredients. It should feel like a warm embrace, not a stressful performance. Stay present and enjoy the process. And invest in a good set of sharp knives; they make everything easier — and safer — in the kitchen. What one ingredient can instantly improve any dish? Lime is a game-changer in central American cooking. Its bright, zesty acidity lifts and elevates flavors, adding a refreshing pop to any dish. It doesn't just add flavor, it adds soul. Lime is the kind of ingredient that turns something good into something unforgettable. When you go out to eat, do you find yourself critiquing the food? I'm definitely someone who notices details, but when I dine out, I'm more focused on how the experience makes me feel overall. I look for warmth and a genuine sense of care, both in the food and in the service. You can taste when a dish is made with heart and intention, and you can feel the difference when hospitality goes beyond being just transactional. It's that human touch that stays with you. What's your favorite cuisine to order? I tend to gravitate toward Middle Eastern cuisine, perhaps because it evokes the same warmth, generosity and layered flavors that I associate with Latin hospitality. There's something deeply comforting about a vibrant mezze spread or a slow-cooked lamb dish. They speak volumes without saying a word. What's your go-to dish if you have to cook something quickly at home? I love making a simple dish, like a fresh tortilla with cheese, cream, scrambled eggs, gallopinto and a quick avocado salad. It's the kind of meal that feels like a hug and transports me back home. What customer behavior most annoys you? When a customer treats one of my team members with less respect or kindness than they would offer me. I believe in mutual respect across all levels. The magic of hospitality only thrives when everyone — guests and employees alike — feels seen, valued and appreciated. What's your favorite dish to cook and why? Fried fish with tomato sauce and rice, just like Mireya from Masachapa, Nicaragua (a major influence on Chamorro's cooking) makes it, is my absolute favorite. It's a nostalgic recipe that transports me back to the coastal breeze, the rhythm of the waves, and the warmth of a family keeping their traditions alive with love. Every time I prepare this dish, I feel deeply connected to my roots, to home, and to the simple joys of life. Cooking isn't just about the food, it's about preserving a piece of something timeless and meaningful. What's the most difficult dish for you to get right? Our yuca gnocchi served with a rich, delicate lobster bisque demands precision and patience. Yuca can be unpredictable, and achieving the right texture for gnocchi requires a delicate balance: too soft and it falls apart, too firm and it loses its melt-in-your-mouth quality. Then there's the bisque, which needs layers of flavors to develop, offering depth and elegance. But, when it all comes together, it is magic. It's a dish that humbles me every time, reminding me of the importance of attention to detail and the heart put into each step. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? I'm a very passionate chef who holds high standards, but I believe that the best kitchens are built on mutual respect, joy and collaboration. I lead with kindness and purpose because a great service should feel like a well-rehearsed dance with people you trust. Chef Gabriela's passion fruit ceviche Ingredients: 500g organic seabass, diced into ½ inch pieces 120g passion-fruit puree 80g coconut cream 50g red onions 10g ginger 15g garlic 10g coriander stems 10g celery 3g salt Passion fruit coconut cream preparation: Peel and clean the onions, use only the hearts. Remove the leaves from the coriander, only use the stems. Peel garlic and ginger. Dice all the vegetables. Coarsely blend all the ingredients on medium speed along with the passion fruit puree. Strain through a fine mesh. Combine with the coconut cream and blend on medium speed. Refrigerate until ready to use. Plating: Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish according to taste.
Times
15-05-2025
- Business
- Times
Don't be wooed by those trading platform rates
As a general rule in life, I like to opt for the easier, more simple option. I roll my eyes when my husband insists on making his own stock (although I admit that it's much tastier than the shop-bought equivalent), and I will always pay extra to pick up a hire car from the airport terminal over the cheaper warehouse down the road. Pay £2 less for delivery if you collect from the shop? No, thank you. It's my firm belief that there are occasions when the cost of convenience is worth it. This mantra shouldn't be mistaken for complacency, however. The cost of complacency, where you lose out on money through the act of not doing something simple, is never worth it. And if
