John Geoffrey Wright is a former international cricketer representing – and captaining – New Zealand. He made his international debut in 1978 against England. During his career, he scored more than 5,000 Test runs at an average of 37.82 runs per dismissal with 12 Test centuries, 10 of them in New Zealand. He played for Derbyshire in England. In first-class cricket he scored over 25,000 runs, he scored over 10,000 runs in List A limited-overs cricket. Following his retirement in 1993, he coached the Indian national cricket team from 2000 to 2005 and New Zealand from 2010 to 2012, he opened for New Zealand, was noted as a tenacious, rather than spectacular, batsman. His team nickname was "shake". Together with Bruce Edgar of Wellington, he formed what was arguably New Zealand's most successful and reliable opening partnership. During a match against Australia in 1980, he became the second player in history to score an eight off one ball in a Test, running four and collecting four overthrows. Toward the end of his career he used an unorthodox batting stance.
In the 1988 Queen's Birthday Honours, Wright was made a Member of the Order of the British Empire, for services to cricket. After retiring, Wright worked in sales for around two years – self-confessedly without great success. After taking up coaching for Kent County Cricket Club, Wright enjoyed a successful coaching career with India, from 2000 to 2005, during which time the team improved immensely, winning a home test series 2–1 against Australia, drawing a test series against Australia in Australia 1–1 in a four-match test series in 2003–04, winning a series against arch-rivals and reaching the final of the 2003 Cricket World Cup held in South Africa and Kenya; the following months saw the team lose form, series to Australia and Pakistan. In May 2005, former Australian skipper, Greg Chappell took over from Wright. Wright was appointed as coach of the World XI team that played Australia in the ICC Super Series 2005. On 20 December 2010, Wright was named as NZ Cricket Coach, he resigned that role in 2012, following New Zealand's tour of the West Indies.
In January 2013 Wright was appointed head coach of the Mumbai Indians in the Indian Premier League competition. The Mumbai Indians won that edition of the IPL, he was appointed as talent scout for Mumbai Indians In 1990 together with New Zealand writer Paul Thomas he wrote an entertaining autobiography Christmas in Rarotonga. In 2006, Wright co-authored the book John Wright's Indian Summers describing his experiences as coach of the Indian Cricket Team along with Indian journalist Sharda Ugra and Paul Thomas. Official website of John Wright for his music John Wright at ESPNcricinfo
Night of the Twelve is a 1949 German crime film directed by Hans Schweikart and starring Rudolf Fernau, Ferdinand Marian and Mady Rahl. It was made at the Bavaria Studios in Munich in 1945, it wasn't released before the end of the Second World War, its eventual premiere took place in 1949. It was one of several crossover films from the Nazi era to debut during the Allied Occupation of Germany. Rudolf Fernau as Rohrbach, Kriminalrat Ernst Karchow as Jost, Kriminalkommissar Kurt Müller-Graf as Heinze, Kriminalinspektor Ferdinand Marian as Leopold Lanski, Agent Elsa Wagner as Frau Siebel, Lanskis Wirtin Oskar Sima as Schliemann, Villenbesitzer Dagny Servaes as Frau von Droste Mady Rahl as Lily Kruse Alice Treff as Erika Petzold Annelies Reinhold as Frau Steffens Ellen Hille as Elfriede Adolf Gondrell Fritz Odemar Gerhard Bienert Nicolas Koline Alois Krüger Hildegard Flöricke Alexander Fischer-Marich Reinhold Pasch Arthur Wiesner Rudolf Stadler Überläufer Davidson, John & Hake, Sabine. Framing the Fifties: Cinema in a Divided Germany.
Berghahn Books, 2007. Night of the Twelve on IMDb
In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon, clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable. A consommé is made by adding a mixture of ground meats, together with mirepoix and egg whites into either bouillon or stock; the key to making a high quality consommé is simmering. The solids begin to congeal at the surface of the liquid, forming a'raft', caused by the proteins in the egg whites. Once the'raft' begins to form, the heat is reduced, the consommé is simmered at a lower heat until it reaches the desired flavor, which takes anywhere from 45 minutes to over an hour; the resulting concoction is a clear liquid that has either a rich amber colour or a pale yellow colour. It is carefully drawn from the pot and passed again through a filter to ensure its purity, is put through a lengthy process where all of the visible fat is skimmed from the surface.
To ensure total purification, the consommé can be refrigerated, which draws out remaining fat, which can be skimmed off with a cheesecloth. Alternatively, the consommé can be placed in a wide, shallow container such as a sauté pan or large bowl and wide strips of parchment paper can be dragged along the surface. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. If beef or veal is used, shin meat is ideal because it is low in fat and high in gristle, although it is undesirable for most other purposes, it is near essential for the flavour of the consommé; the meat is best if it is ground fine, as if for a mousseline. Consommés are served piping hot because they tend to cool down more than other soups and form a gel, they are most served with garnishes, which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called'royales'. A large amount of meat only yields a small amount of consommé.
This low-yield is part of what has traditionally given consommé its refined reputation as an expensive dish. Other types of consommé such as a tomato consommé are traditionally served chilled, this keeps the clearness of the consommé. Double consommé is a consommé made to double strength. There are at least three methods of producing a double consommé, the first of, doubling the quantity of meat used in the recipe, the second of, producing a normal strength consommé and reducing it to half its volume, the third of, producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé, it is found in other cold-cuisine items those that use aspic, or natural gelatin. Another common variation is chilled or jellied consommé, they are served cold and thickened by the gelatin extracted from the bones when the original stock is made. The gelatin gives the consommé a gelatinous texture. Additional gelatin may be added during the last part of the clarification process to ensure that it sets properly.
Consommé Madrilène is a crystal-clear soup, pure and clean-tasting flavored with tomato, served chilled. In a 2007 New York Times article, Harold McGee popularized an alternative method for clarifying broths, originating among chefs of the molecular gastronomy movement: gelatin filtration. Gelatin-filtration is a novel method of clarification, relying on some of the properties of a super-saturated solution of gelatin, created by freezing, to remove macroscopic particles that cause cloudiness from a water-based stock; this method is distinct from traditional consommé both in technique and in final product, as gelatin filtration results in a gelatin-free broth, while traditional consommé gives a final product rich in gelatin, with a correspondingly rich mouthfeel. Freezing a water-based solution converts all bulk water into ice crystals, but water associated with solutes—in the case of a soup stock, gelatin and flavor compounds—remains unfrozen to much lower temperatures. Thus, gelatin filtration works by freezing a gelatin-containing, water-based solution and allowing it to thaw in a mesh strainer at just above the freezing temperature of water.
The gelatin and other solutes concentrate in the unfrozen, associated water, the gelatin forms a stable network through cross-linking, just as it would in a standard gel. This stable network acts as a filter, trapping large particles of fat or protein, while allowing water and smaller, flavor-active compounds to pass; as the bulk water melts, it passes first through the gelatin network and through the mesh strainer, into a receiving vessel. Because the temperature is kept just above the freezing point, the bulk water melts and, as it is strained into a separate vessel, it is never in contact with the gelatin for long enough to begin dissolving the gelatin network. After all of the bulk water melts, the gelatin network remains in the strainer with the trapped m
Steve Wieck is best known as one of the founders of the publishing company, White Wolf, Inc. He is one of the original writers of Mage: The Ascension. Steve Wieck and his brother Stewart Wieck had their first published work in 1986 as the adventure The Secret in the Swamp for Villains & Vigilantes from FGU; that same year, while they were still in high school, the brothers began self-publishing their own magazine, Arcanum. The Wiecks were fans of Elric, named their magazine after him. Stephan Wieck wrote the Shadowrun adventure Queen Euphoria; the Wiecks had befriended the company Lion Rampant, when that company encountered financial trouble, White Wolf and Lion Rampant decided to merge into the new White Wolf Game Studio, with Stewart Wieck and Mark Rein-Hagen as co-owners. Steve graduated from the Georgia Institute of Technology in 1991 and left White Wolf to begin some MBA-equivalent training at GE. Steve returned from GE with two years of business training, Stewart made Steve the CEO of White Wolf in 1993.
The company encountered economic problems in 1995–1996, which caused a falling out between Rein-Hagen and the Wiecks, resulting in Rein-Hagen leaving White Wolf. Steve co-designed the Exalted role-playing game with Robert Hatch and Justin Achilli, the game was published in 2001. Steve relinquished his role as CEO in 2002, Mike Tinney became the new president. Steve left White Wolf to take a seat on CCP's board of directors, he served on CCP's board of directors for 9 years. In 2004, the Wiecks created an online RPG PDF distributor. DriveThruRPG merged with RPGnow; the merger formed Inc.. As of January 2020, Wieck remains the CEO of OneBookShelf
Daniel Hertzberg, an American journalist, is the former senior deputy managing editor and deputy managing editor for international news at The Wall Street Journal. Starting in July 2009, Hertzberg served as senior editor-at-large and as executive editor for finance at Bloomberg News in New York, before retiring in February 2014. Hertzberg is a 1968 graduate of the University of Chicago. Hertzberg and James B. Stewart earned the 1987 Gerald Loeb Award for Deadline and/or Beat Writing for their coverage on an insider trading scandal on Wall Street, for which they won the 1987 George Polk Award for Financial Reporting, they won the Pulitzer Prize for Explanatory Journalism and the Gerald Loeb Award for Large Newspapers in 1988 for "stories about an investment banker charged with insider trading and the critical day that followed the October 19, 1987, stock market crash". In 2008 Hertzberg received the year's Gerald Loeb Award for Lifetime Achievement
Issyk-Kul International Airport is an international airport near Tamchy, a village in Issyk Kul District of Issyk Kul Region of Kyrgyzstan. The Russian IATA code for Issyk-Kul International Airport is ИКУ. Known as Tamchy Airport, Issyk-Kul International Airport started its operations in 1975 as a reserve airport for the nearby Cholpon-Ata Airport; the current runway and terminal were built in 2003. In the same year, the Kyrgyz Government renamed Tamchy Airport to Issyk-Kul International Airport, it is a class 3C airport, has no instrument landing facilities and operates only during daylight hours. Issyk-Kul International Airport has customs and border control checks and serves both domestic and international flights. There are plans to extend the runway by a further 500 m. Official website Issyk-Kul International Airport on OurAirports.com