Feeling Good


Feeling Good is Probally one of my most Favorite songs EVER. It was Originally preformed by Nina Simone , and has been redone by Michael Buble, Muse and Most recentally by Adam Lambert on American Idol.

Check out any Verison they are all Great .

“Feeling Good”

Birds flying high
You know how I feel
Sun in the sky
You know how I feel
Breeze driftin’ on by
You know how I feel
It’s a new dawn
It’s a new day
It’s a new life
For me
And I’m feeling good

Fish in the sea
You know how I feel
River running free
You know how I feel
Blossom on a tree
You know how I feel
It’s a new dawn
It’s a new day
It’s a new life
For me
And I’m feeling good

Dragonfly out in the sun you know what I mean, don’t you know
Butterflies all havin’ fun you know what I mean
Sleep in peace when day is done
That’s what I mean
And this old world is a new world
And a bold world
For me

Stars when you shine
You know how I feel
Scent of the pine
You know how I feel
Oh freedom is mine
And I know how I feel
It’s a new dawn
It’s a new day
It’s a new life
For me

And I’m feeling good

BigFishChineseAbstract

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Survivor Samoa


survivor_l

The Newest Season of Survivor Brings us

A rocket scientist, doctor, andmixologist are among the newest castmates of CBS’ Survivor.

On the white sand beaches of Samoa, 20 castaways will battle it out in order to be the ultimate survivor. While there are some obvious front runners whose age and career will help them in the physical aspects of the game, there are a bunch of smart cookies this season as well.

John, 25, is a rocket scientist from Los Angeles, and Mick, who also resides in Los Angeles, is a 33-year-old doctor.

The cast also includes two law students: Monica, 25, from San Diego, and Jaison, 28, from Chicago.

The others headed to Samoa are:

David, 38, fitness instructor from Los Angeles
Betsy, 48, police officer from Campton, N.H.
Mike, 62, private chef from Marina del Rey, Calif.
Ben, 28, mixologist from Los Angeles
Marisa, 26, student from Cincinnati.
Erik, 28, bartender from Ontario, Calif.
Brett, 23, T-shirt designer from Salem, Ore.
Yasmin, 33, hairstylist from Detroit.
Russell, 36, oil company owner from Dayton, Texas.
Elizabeth, 33, urban planner from New York.
Laura, 39, office manager from Salem, Ore.
Kelly, 25, hairstylist from Wilmington, Del.
Russell S, 42, attorney from Glenside, Pa.
Ashley, 22, spa sales from Maple Grove, Minn.
Shannon, 42, sales rep from Renton, Wash.
Natalie, 26, pharmaceutical sales from Van Buren, Ark.

The 19th season of Survivor premieres on Sept. 17 at 8/7c, on CBS.

So excited i cant wait , Survivor is the Best show on TV

Shawarma


chicken-shawarma

Shawarma , Is a Sandwich i got when i was in Dubai it is chicken on a pita and its so goooooood.

Shawarma (Arabic: شاورما‎),is a Middle Eastern sandwich-like wrap usually composed of shaved lamb, goat, chicken, turkey, beef, or a halal mixture of meats. Shawarma is a popular dish and fast-food staple across the Middle East and North Africa; it has also become popular worldwide.

The classic shawarma combination is pita bread or taboon bread, tomato and cucumber, and the shaved meat itself. Typical additional toppings include tahini, pickled beets and amba. In outward appearance, it vaguely resembles the gyros of Greece or the Turkish döner kebab in the sense that all use pita-wrapped meat, but the sauces are distinctly different.

Shawarma is made by placing strips of meat or marinated chicken on a stick; an onion or tomato is placed at the top of the stack to provide flavoring. The meat is then roasted slowly on all sides as the spit rotates in front of or over a flame for a period of several hours (see rotisserie). Traditionally a wood fire was used but for modern times, a gas flame is more common. While many specialty restaurants might offer two or more meat selections, some establishments have just one skewer.

Different sorts of meat can be used for the shawarma; the principle is that the meat will be placed on a spit, and can be grilled even for the whole day. Chunks of fat within the meat make sure that the shawarma stays juicy.

After cooking, the meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is most commonly eaten as a fast food, made up into a sandwich wrap with pita bread or rolled up in lafa (a sweet, fluffy flatbread) together with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, cabbage, and in some countries, such as Romania, Bulgaria, Jordan, Israel, or the United Arab Emirates, french fries.

Common dressings include tahini (or tahina), Amba sauce (pickled mango with Chilbeh) and hummus, flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is often served with garlic mayonnaise, toum (garlic sauce), pomegranate concentrate, skhug (a hot chili sauce), or any combination of the three. Once the shawarma is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria and Lebanon, chicken shawarma are generally toasted after being made up, whereas those made of lamb or beef are immediately eaten.

Beef can be used for shawarma instead of lamb, and turkey is also occasionally used instead of chicken. In Saudi Arabia, goat is equally as common as beef or lamb and is often the preferred primary meat for purists. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns or baguettes, but most have pita and lafa. Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness.

Shawarma is eaten either as a dish by itself, with grilled bread, or fresh pita bread, or with other Middle Eastern foods like Tabouli, Hummus, and Fattoush.

Shawarma is a ubiquitous form of fast food in many Arab countries, particularly United Arab Emirates, Bahrain, Qatar, Saudi Arabia, Syria, Iraq and Lebanon which have a deep-rooted tradition of preparing the dish. Here is a rundown of the areas and modes of preparation of shawarma in other places around the world:

* Argentina: In Argentina, shawarma is beginning to grow in popularity, introduced by the sizeable Lebanese, Syrian, and Armenian immigrant populations which brought the food to the country with them. It is consumed mainly in Buenos Aires, Córdoba and Villa Gesell.

* Azerbaijan: In Azerbaijan shawarma is called Shaurma (Aze:Şaurma) or Doner (Aze:Dönər) and has been a traditional dish for centuries.Shaurma is served with lavash, while doner is served with bread.

* Australia: In Australia there are large Greek, Armenian, Turkish and Lebanese migrant populations who have introduced shawarma. Most commonly however it is known simply as a kebab, or more fully, a Döner kebab or, where Greek immigrants have settled, as a souvlaki, or less commonly, gyros/yiros. It has been enthusiastically embraced by Australians as a popular take-away dish with stands existing wherever people enjoy food and many only opening later in the evening especially in late night entertainment areas. It is almost a tradition to enjoy one on the way home after a big night, usually after alcohol consumption. On average, shawarma costs AUD$6.00 upwards and is usually sold wrapped in a large pita bread and comes with any, or all, of the following; beef, chicken or lamb as the meat options, salad consisting of lettuce, tomato and onion, cheese and egg as optional extras. Sauces usually include “garlic sauce” (Tzatziki), chilli sauce, hummus, tomato, and barbecue. Sometimes it is toasted after being wrapped in the pita bread.

* Belgium: In Belgium, which has a relatively high Moroccan and Lebanese immigrant population in its major urban centers, shawarma is widely available at restaurants. A very large, filling shawarma is available for around 5 euro. It is often made with a combination of lamb and beef, although pork is not uncommon, and placed in a freshly-baked pita, garnished with salad and a choice of a zesty white garlic sauce or a spicy red sauce, or both.

* Brazil: In Brazil, mainly in São Paulo, shawarma is a very popular street food, served with bread and a cup of artificial juice. There it is called Churrasquinho Grego (Greek Barbecue) or much less frequently Churrasco Turco (Turkish Barbecue) and costs around R$ 1,00 (US$ 0.50). It is not associated in any way with the kebab/gyro appearance in fashion districts. It’s also served in Porto Alegre (R$6,00) where it’s sold as a typical Arabic fast-food.

* Bulgaria: In Bulgaria, a form of this dish is called дюнер.

Ozmow’s Shawarma in Canada.

* Canada: In Canada’s capital city Ottawa, there is a large Middle Eastern population and shawarma has become very popular, as well in Toronto and Vancouver, Canada’s largest and most multi-cultural cities. Restaurants can be found very commonly throughout these cities. The local version consists of a generous portion of shaved beef and/or chicken and vegetables wrapped in pita with garlic or sesame sauce. Garlic potatoes or rice are typical side dishes, but it is most common for shawarma to be served wrapped alone fast-food style.

In some regions of Canada, the term “shawarma” is interchangeable with donairs. In the Montreal region, “shawarma” specifically refers to the beef variety of this dish, while the chicken version is known as “Shish taouk”. See Donair in Canada

* China: In Beijing, shawarma is available in the Sanlitun bar area and at a small fast-food restaurant in Pinnacle Plaza, a mall in the north-east of the city.

* Colombia: In the numerous Middle Eastern restaurants in Barranquilla where it has a large Arab population, shawarma is a favorite of guests when choosing a light meal, since other main courses have heartier portions.

* Denmark: Shawarma was first introduced to Denmark in 1981 by Turkish migrant workers, and has since become a staple. The local shawarma is served with julienned salad, (onion, tomatoes, cucumber), lettuce, sour cream dressing and chilli oil in either a pita bread, rolled in a flat bread (dürüm) or served on pizza.

* France: In France, shawarma (or chawarma) is served in Arab and Israeli restaurants. The same item can be bought from ubiquitous fast food vendors under the name sandwich grec, sandwich Turc, or kebab. Although the name may imply a Greek origin, the shawarma is not a Greek gyros. As a fast food item, it is frequently served with french fries (in the wrap, not on the side) and garnished with a yogurt sauce (sauce blanche) and/or harissa, or a number of other sauces. Doner kebab or sandwich kebab is also ubiquitous at Algerian (or North African) and Turkish owned fast food places. The specifically Algerian and Tunisian touch is the optional harissa.
* Georgia: in Georgia, shawarma, known as shaurma has become a very popular street food.
* Ecuador: In Ecuador, shawarma is a popular snack or light meal with vendors found all over the main metropolitan areas specially Urdesa. They were introduced by the Middle Eastern immigrant population.

* Finland: In Finland, shawarma is rarely available. It is server at least in one restaurant in Tampere and one in Vantaa Kaivoksela.

* Germany: In Germany, shawarma is vastly surpassed in popularity by döner kebab. Döner stands are very common in all major cities and even many smaller towns all over Germany. Shawarma, on the other hand, is quite rarely found; usually it is offered by small restaurants run by Lebanese immigrants. In Germany, shawarma is often based on chunks of chicken or turkey meat marinated in a spicy yoghurt sauce; ironically, this is much closer to the original Turkish döner kebab than the “German döner” which contains much minced meat and is seasoned but not marinated. Cinnamon and coriander are often used to season shawarma marinade, whereas it is hardly ever used to season döner meat.

* Greece: Owing to both it’s similarities with Middle Eastern cuisine, and the historical presence of a large Turkish community in Greece, shawarma is one of the country’s most popular sandwiches.

* India: Shawarma found its way to India via the large number of non-resident Indians who live and work in Persian Gulf Arab countries. Sometimes Paratha, an Indian flatbread originating in northern India but now eaten everywhere, is used instead of pita.

* Israel: In Israel, shawarma (Hebrew: שווארמה) is a very popular street food and is offered in meat restaurants. Originally introduced by native Arab, the dish has become ubiquitous amongst nearly all of the country’s ethnic communities. Often the rotating skewer is placed at the front of the fast-food stand, exposed to the street, so that patrons can view the preparation process. Shawarma is served in a pita or a lafa and is usually eaten with salad, hummus or french fries. In Jerusalem, the lafa is called ‘esh tanur’. One of the condiments in demand is Amba. [1][2]

* Mexico: In Puebla, shawarma was introduced by the numerous Middle-Eastern immigrants, mostly from Lebanon, but also Turkey and Iraq, in the early 1920s[3]. Since then, it has become a traditional dish of the city, locally known as taco árabe, “Arabian taco”, sold in taquerías orientales, “[Middle-]Eastern taco stands”.[4] Nonetheless, it is now usually made with pork and served either in pitas –locally called pan árabe, “Arabian bread”–, leavened bread –locally called torta árabe, “Arabian baguette”, also called cemita–, or simply in flour tortillas. It is usually accompanied tahini and labneh –locally called jocoque–[5] even though the skhug (or kharif) has been replaced with a thick chipotle-garlic sauce.[6] In other parts of the country, most notably in Mexico City, the dish has adapted to the Mexican cuisine by replacing the pita with corn tortillas, in what is now called a taco al pastor, “Shepherd taco”.[6] Unlike a taco árabe, the taco al pastor is served with pineapple, cilantro, chopped onions and green or red salsa, and marinated with annatto sauce. Regardless of local adaptations, authentic middle eastern shawarma is available in the many middle eastern restaurants and kosher taquerias that cater to the large Mexican Lebanese and Mexican Sephardim communities.

* Netherlands: In the Netherlands, shawarma (shoarma) is a popular meal, especially after a night out. Here it is served as spiced pork, chicken, beef or lamb combined with salad and garlic sauce. It is usually served with French Fries (friet or patat) and can be bought from many places, including the local snackbars. It is generally served with pitã bread, which is cut open and the meat is placed inside. This is called Broodje Shoarma (small bread with shoarma) although can be served in larger portions without bread. Dutch Shoarma is not produced as described in the method above – spit roasted, but is pre diced lamb or pork that is then grilled or fried, or a combination of both. Another specialty – originating from Rotterdam – is a Kapsalon. This meal is basically an aluminium foil container filled with french fries, doner kebab, different kinds of sauces and gratinated cheese out of the oven and salad.

* Pakistan: In Pakistan, Shawarma has been available as a road-side snack for many years, due to it being brought back by non-resident Pakistanis who worked in the Persian Gulf states. However it acquired cult status in Karachi in the late ’90s following the opening of the restaurant known as Damascus Restaurant[citation needed]. It became closely associated with the sheesha fad which was taking place at the same time.[citation needed]

* Paraguay: Shawarma is known in Paraguay as a popular fast-food, there are more than two chains fast-food restaurants that sells them as the main product with other typical middle-east food.

One of the many shawarma stalls in University of the Philippines Diliman during the University’s Christmas Lantern Parade.

* Philippines: In the Philippines, shawarma is a popular food found at both street side and indoor shopping mall stalls, mostly in Metro Manila and other major cities, such as Cebu City. Shawarma is often cooked using beef in a large pita bread, and served with vegetables such as onion and tomatoes. The shawarma wrap can usually be topped with locally made cheddar cheese for a few Philippine pesos. Its popularity began during the 90s, but has long passed being a fad.

* Romania: In Romania, shawarma (şaorma) is hugely popular, with venues being renowned throughout a city. Shawarma is usually cooked using beef or chicken (some restaurants also serve lamb shawarma, but this is rather uncommon) in a large lipie (Lebanese bread) or, possibly, pita bread. It also commonly contains french fries, pickles, fried or fresh onion, tomatoes, cabbage and sometimes gherkins. The most common dressings are a combination of spicy garlic sauces, spicy red sauces (containing hot peppers, tomatoes and aromatic herbs), mayo and ketchup (or, possibly, other sweet red sauces containing tomatoes and/or vinegar and sugar). Prices vary around 10 RON (just over USD$3 in 2007). Traditionally, the shawarma shops also sell Döner Kebabs, falafels, lemonade, ayran and kefir.

A shawarma ad in Russian and Arabic, Moscow

* Russia: In Western Russia, shawarma (Russian: шаурма, шавурма or шаверма) has become a popular street food in large cities. In Moscow this food is called “shaurma”, while in St. Petersburg it is “shaverma”, despite being the exact same item. It is generally eaten with a variety of julienned vegetables, tomato sauce, and garlic sauce that is wrapped in lavash. Russian-style shawarma is similar to döner kebab made of beef, pork or chicken.

* South Africa: In South Africa, shawarma is extremely popular and widespread since there is a large Muslim population and hence a demand for halal food. The Anat [1] and Mivami [2] chains of shawarma restaurants are found all over the region. Here shawarma is made with beef, chicken, turkey, or often a combination in a soft pita. Most shawarmas come standard with hummus, tahina sauce, tzatziki (garlic sauce), chili flavoring, choice of vegetables, etc. Barbecue and other sauces may be added to taste as well. Most shawarma shops augment their menus with falafel and burgers.

* Senegal: In Senegal, shawarma is a common fast food for the predominantly Muslim populace. It is usually made with some sort of meat with spices, onions and herbs to taste. It is considered as typical first date food among Senegalese youth.

* Suriname: In Suriname, shoarma is widespread. A local fast food chain called ‘wolly’s’ has a signature dish called ‘patat shoarma’ which consists out of french fries, shoarma chicken covered with Indonesian peanut sauce, ketchup and garlic sauce. It is cheap fast food and accessible to most people. There are also some more exclusive restaurants with more traditional recipes, but they are not as popular as the beforementioned one.

* Syria: In Syria, along with Falafel, Shawarma is the most popular street food. Damascus, which contains some of the oldest Shawarma eateries in the region is particularly renowned for its Shawarma and is widely considered the point from which this specialty spread to other parts of the Middle East and the world. One can obtain Shawarma both as a sandwich (Either in Arabic or baguette bread, or in “Arabic” style, where the sandwich is toasted and then cut into small pieces which can then be served on a plate and dipped in garlic sauce. The addition of Pomegranate sauce to the sandwich is one of the distinguishing qualities of Syrian shawarma.

* Switzerland: In Switzerland, similar to Germany, shawarma is surpassed in popularity by döner kebab. Döner stands are very common around areas with large Turkish immigrant populations in most major cities, such as Basel and Zurich.

* Spain: In Spain, like in other parts of the Western world, shawarma is a fast food offering that is particularly popular with lunchtime and late-night crowds. Although more famous for tapas bars that offer free snacks with each drink, Granada, with its large student population and Islamic/Arabic heritage, is also a shawarma hotspot. Calle Elvira, which contains numerous bars and clubs that cater to locals and foreigners alike, also houses establishments serving shawarma and kebabs.

* Taiwan: In Taiwan, shawarma (Mandarin Chinese: 沙威馬 shāwēimǎ) is usually made from chicken and is served on a leavened, white flour bun with julienned cabbage, a slice of tomato, sliced onions, ketchup, and mayonnaise. It is often sold in night markets in Taiwan.

* Tunisia: In Tunisia, shawarma is a very popular imported dish. There are three different names: “Turkish”, “Lebanese”, and “Syrian”. The only difference is in the spices and techniques used, which are jealously held secret by every chef. The meat (chicken, lamb, turkey or beef) is served inside the typical Tunisian bread (called “tabuna”) or inside the more middle-eastern pita-like bread, together with a wide variety of flavors and some vegetables: garlic sauce, chick-pea sauce, local meshuya (a salad made out of grilled capsicum, tomatoes and garlic), cheese, tomatoes, onions, lettuce and fried chips. Every customer will choose his own flavors when ordering his shawarma.

* United Arab Emirates: In the United Arab Emirates, shawarma is quite popular. This is due to the relatively low price, the ease in which a shawarma is prepared, as well as its taste being appealing to many of the UAE’s residents. Al Farooj Fresh was the first fast-casual restaurant chain in UAE that offered fresh shawarma sandwiches and chicken meals. Most local cafeteria offer shawarma (mostly chicken) for a price range between AED 3 (apprx US$ 1) and AED 4 (like in Dubai). In malls, most restaurants sell it at AED 5 or 6. Some restaurants offer a larger size shawarma which usually serves as a lunch meal along with some drink. Arabic bread is mostly used.

* United Kingdom: In the United Kingdom, shawarma consists of slices of skewered meat which are served in a pita with salad, pickles[7] and tahina. The original shawarma take-aways first appeared in Piccadilly Circus in the early 70’s, catering mainly to tourists and Arab expatriates, but quickly spread to other parts of the U.K. However, the döner kebab is more widespread in the UK.

* United States: Shawarma is usually found in regions and localities that host a concentration of Arab or Jewish population, such as Detroit, Baltimore, Chicago, South Florida, California, Washington DC, and New York City. An almost direct result of the conflict in the Middle East, shawarma is also popular among American soldiers when returning home.

* Venezuela: In Venezuela, shawarma is commonly seen on the streets of Caracas, and Puerto La Cruz at food business stands. Shawarma carts have become as popular in Venezuela at food business stands as the common empanada.

* West Africa: Introduced by Middle Eastern migrants, shawarma (spelled chawarma in Francophone countries) is a popular street food. In Nigeria, shawarma is usually served in Lebanese restaurants, and they are a popular delicacy among Arabs, Nigerians and Indians. ( WIKI PEDIA)

Its Amazing you should go out and GET SOME