Vietnamese cuisine encompasses the foods and beverages of Vietnam, features a combination of five fundamental tastes in overall meals. Each Vietnamese dish has a distinctive flavor. Common ingredients include shrimp paste, fish sauce, bean sauce, fresh herbs and vegetables. French cuisine has had a major influence due to the French colonization of Vietnam. Vietnamese recipes use lemongrass, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili and Thai basil leaves. Traditional Vietnamese cooking is admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, reliance on herbs and vegetables, it is low in sugar and is always gluten-free, as many of the dishes are made with rice noodles, rice papers and rice flour instead of wheat. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide. Vietnamese cuisine always has five elements which are known for its balance in each of these features.
Many Vietnamese dishes include five fundamental taste senses: spicy, bitter and sweet, corresponding to five organs: gall bladder, small intestine, large intestine and urinary bladder. Vietnamese dishes include five types of nutrients: powder, water or liquid, mineral elements and fat. Vietnamese cooks try to have five colours: white, yellow and black in their dishes. Dishes in Vietnam appeal to gastronomes via the five senses: food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming from herbs stimulate the nose, some meals finger food, can be perceived by touching. Vietnamese cuisine is influenced by the Asian principle of Mahābhūta; the principle of yin and yang is applied in composing a meal in a way that provides a balance, beneficial for the body. While contrasting texture and flavors are important, the principle concerns the "heating" and "cooling" properties of ingredients. Certain dishes are served in their respective seasons to provide contrasts in temperature and spiciness of the food and environment.
Some examples are: Duck meat, considered "cool", is served during the hot summer with ginger fish sauce, "warm". Conversely, "warm", pork, "hot", are eaten in the winter. Seafoods ranging from "cool" to "cold" are suitable to use with ginger. Spicy foods are balanced with sourness, considered "cool". Balut, meaning "upside-down egg", must be combined with Vietnamese mint. Salt is used as the connection between the worlds of the dead. Bánh phu thê is used to remind new couples of harmony at their weddings. Food is placed at the ancestral altar as an offering to the dead on special occasions. Cooking and eating play an important role in Vietnamese culture; the word ăn has a large range of semantic extensions. The mainstream culinary traditions in all three regions of Vietnam share some fundamental features: Freshness of food: Most meats are only cooked. Vegetables are eaten fresh. Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are abundantly used. Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.
Broths or soup-based dishes are common in all three regions. Presentation: The condiments accompanying Vietnamese meals are colorful and arranged in eye-pleasing manners. While sharing some key features, Vietnamese culinary tradition differs from region to region. In northern Vietnam, a colder climate limits the availability of spices; as a result, the foods there are less spicy than those in other regions. Black pepper is used in place of chilies as the most popular ingredient to produce spicy flavors. In general, northern Vietnamese cuisine is not bold in any particular taste — sweet, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients; the use of meats such as pork and chicken were limited in the past. Freshwater fish and mollusks, such as prawns, shrimps, crabs and mussels, are used. Many notable dishes of northern Vietnam are crab-centered. Fish sauce, soy sauce, prawn sauce, limes are among the main flavoring ingredients.
Being the cradle of Vietnamese civilization, northern Vietnam produces many signature dishes of Vietnam, such as bún riêu and bánh cuốn, which were carried to central and southern Vietnam through Vietnamese migration. Other famous Vietnamese dishes that originated from the North from Hanoi include "bún chả", phở gà, chả cá Lã Vọng; the abundance of spices produced by Central Vietnam's mountainous terrain makes this region's cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are not spicy. Once the capital of the last dynasty of Vietnam, Huế's culinary tradition features decorative and colorful food, reflecting the influence of ancient Vietnam
Washington Football Club is a football club based in Washington and Wear, England. The club was formed by the local miners at the local "F-Pit" Colliery in the early 20th century as Washington Colliery F. C; the clubs distinctive red colours were agreed upon on formation and a codicil written making the team strip of red shirts being in existence in Perpetuity. The modern club was established in 1947 and joined the Wearside League in 1968. In the 1977–78 season, they reached the third round of the FA Vase; the club won promotion to the Northern Football League Division One after winning their last seven games of the 2014–15 season. It was their highest league standing since the 2003–04 season. Little is known of the club prior to 1926–27 when the club became a founder member in division 2 of the North Eastern League. Prior to this, it was known the club did exist but in playing friendlies against other local pits such as Usworth Colliery. A notable player from the early era was Ronnie Starling, who went on to captain Sheffield Wednesday to the FA Cup and won two caps for England.
The club won the Division 2 title in the 1927–28 season and were promoted to division one but didn't enjoy much success. This period, did produce their most famous son, Jimmy Hagan, who went on to represent England, he managed the famous Benfica team that won three successive Portuguese championships between 1971 and 1973. He was briefly manager of Sporting Lisbon during the 1976–77 season. After the war the club were re-founded as Washington Colliery Mechanics and joined the Washington and District football league, with the club managing a great amount of success in the 1950s including winning the league title five years in a row, the coveted Durham Trophy; the Colliery stayed in the league until 1964. Their tenure in that league lasted only one year where club secretary Billy Benson was successful in applying to become a member of the Wearside League under the name Washington F. C.. Their greatest moment was in 1970–71 reaching the FA Cup 4th qualifying round where they were defeated 3–0 by professional league team Bradford Park Avenue.
Washington play in the Northern league and are semi-professional with paid players. The football club has faced financial hardship due in part to having its changing rooms burnt in an arson attack in 2009; these problems caused the club to abandon its Albany Park home during the 2010–11 season and take up residence at the Nissan Sports and Leisure Complex in Sunderland, the former home of Northern League rivals Sunderland Nissan, who folded in 2009. September 2013. Steven Hutchinson appointed manager. Washington finished the season 2013–14 with a defeat in the Ernest Armstrong Cup losing 1–0 to Jarrow Roofing. Season 2014–15 Washington finished runners-up and were promoted into the First Division. Throughout the 2015–16 and 2016–17 Washington was forced to change managers on several occasions and the club struggled to have a consistent run of form. In December 2016, following the departure of Neil Hixon on the back of 5 defeats, Richie Latimer was appointed as First Team Manager. Latimer appointed experienced Northern League coach James Clark as Assistant Manager.
In February 2017, due to work commitments and personal circumstances, Richie Latimer was forced to step down as Manager. Clark was appointed as First Team Manager with assistance from Player Coach Michael Laws. Both have a wealth of experience in Football. Prior to joining the club, Clark had recent Ebac Northern League experience as a coach at Whitley Bay, he is involved with Sport Equipment Company Locust, as a Consultant with Football Agency Cayalyst4Soccer. Laws has a wealth of experience playing in the Ebac Northern League, most notably as part of the Spennymoor Town side that won 3 League titles in 4 years. At the end of the 2016/17 season, due to lack volunteers running the club, notice was submitted to the Northern Football League for the club to withdraw its membership for the 2017–18 season, it was a dark day is the history of the club and it was about to disappear into the books of history. An appeal was subsequently made in the local press/social media etc, to find help to take over/assist with the administration of the club.
A local Community Club where football is for all. They are a well-run organisation with a wealth of administrative experience, they provide training for girls and boys in age groups ranging from Under 7s to Under 14s boys and hope to have at least one team in every age division up to Under 18s The Committee at Washington AFC stepped in to take over running Washington FC and withdrew the clubs resignation from the League. The two clubs are now joining forces. Although the clubs will continue to run independently, members of the AFC Committee will be taking over the main administrative roles installing Rob Cutler as chairman and Treasurer. Local volunteers have stepped up and a new club Secretary, Steve Haywood and Media Team have been formed. Previous Secretary & Chairman, Derek Armstrong; the club continues to work both on and off the pitch for the start of the season. Clark has appointed Laws as player/assistant manager, they have brought in Ross McKay as head c
Tori Polk is an American track and field athlete who competes in the long jump. She has a personal record of 6.75 m for the event. She represented the United States at the World Championships in Athletics in both 2011 and 2013, she placed seventh at the 2011 Pan American Games. Polk won her first national title at the age of 30, taking gold at the 2014 USA Indoor Track and Field Championships, she competed collegiately for the Texas Tech Red Raiders and broke school records in the long jump and the 4×400-meter relay. Polk was born to the youngest of the family's six children, she grew up in Hewitt and attended Midway High School. It was there that she began taking part in track and field and she was a two-time runner-up at the state high school championships, she went on enrol at Texas Tech University in 2002 and competed collegiately for the Texas Tech Red Raiders. She ran the 400-meter dash for the school but began to do the long jump from 2004; that year she gained her first All-America honors by reaching the NCAA Women's Indoor Track and Field Championship with a school record of 3:33.85 for the relay.
The team repeated this feat outdoors. In 2005, she broke the long jump school record with a jump of 6.08 m to take fourth at the Big 12 Conference indoor championship. In her best performance at the NCAA Women's Outdoor Track and Field Championship she jumped 6.26 m to take sixth place – two weeks before she had broken the school record with a personal best of 6.29 m. Her last collegiate season was the 2006 indoors and it was her best as she jumped 6.47 m and was twelfth at the NCAA indoors. Polk's first professional season in 2008 saw her place sixth at the USA Indoor Track and Field Championships long jump, but she did not make the final of the USA Outdoor Track and Field Championships, she had a personal record jump of 6.54 m in Fayetteville, Arkansas. She competed sparingly in 2009 but still ranked within the top ten nationally after improving to 6.58 m. Polk competed on the IAAF World Challenge circuit in 2010, travelling abroad to compete for the first time, she came sixth at both the Meeting Grand Prix IAAF de Dakar.
Her season's best of 6.56 m. She made her breakthrough at international level at the age of 27. A jump of 6.75 m in Clermont, Florida moved her up to sixth in the national yearly lists and she placed fourth at the 2011 USA Outdoor Track and Field Championships. As the winner of that event was Brittney Reese, Polk was granted the additional fourth spot on the American team for the 2011 World Championships in Athletics. In her international debut she only managed 5.66 m and placed second to last in the qualifying round. She made her second appearance for the United States shortly after, finishing seventh at the 2011 Pan American Games; the following season did not bring as much opportunity: she had her best performance of 6.54 m at the 2012 United States Olympic Trials. But this was only enough for ninth place, her career reached new heights in 2013. She cleared the 6.70 m mark four times, including twice at the 2013 World Championships in Athletics, which helped her to eighth place on the world stage.
A wind-assisted 6.80 m brought her to second place 2013 USA Outdoor Field Championships. On the meet circuit, she competed on the 2013 IAAF Diamond League tour, as well as breaking the meet record at the IAAF World Challenge Beijing. At the beginning of 2014 she won her first national title at the USA Indoor Championships, leaping an indoor best of 6.70 m. She received a two year ban from the sport for a doping infraction, she was caught for possession of a banned peptide in May 2015 and her two year ban carried from April 2016 to 2018. Long jump outdoor – 6.75 m Long jump indoor – 6.70 m 60-meter dash – 7.66 200-meter dash – 24.19 400-meter dash – 55.13 Tori Polk at World Athletics Tori Polk on Twitter