u/shotsandvideos

Please, I dont really understand what’s going on

Honestly, I don’t really understand how Inter’s transfer market works.

On the one hand, we’re told that Oaktree is an ownership group focused on investing in young under-25 profiles, players to develop and eventually resell. On the other hand, we see Inter being linked almost exclusively with older players, like Chalobah or Provedel.

And then, why is Inter no longer able to find those prospects nobody knows about? The player from Brazil, the underused player in a major league, the hidden gem. Instead, no: every transfer window, the same little group of four or five names keeps coming back in the rumours, like Chalobah, or like Lavezzi did for years.

Where are the Hakimis, the Maicons, the Cambiasso-style intuitions? Where did they go? Why don’t we do that anymore?

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u/shotsandvideos — 3 days ago
▲ 13 r/food

[homemade] Amberjack ceviche with coconut and saffron cream, caramelized onions, and basil oil

I made this dish mostly by instinct, rummaging through various memories of recipes I’d seen on TV or on YouTube.

If there are any Peruvians here, please be kind to me.

That said, I made a sauce with coconut milk, saffron, a pinch of salt, and oil. Then I prepared a basil-infused oil — there are plenty of recipes online for how to make it.

I left the onions in the fridge for a few hours with rice vinegar and sugar.

I cut the amberjack into cubes and marinated it in lime juice, cucumber, and coriander for about half an hour.

Then I plated everything, trying to balance shapes, sizes, and colors.

u/shotsandvideos — 3 days ago
▲ 213 r/cucina

Ceviche di ricciola, crema cocco e zafferano, cipolle caramellate e olio al basilico

Ho preparato questo piatto un po’ a sentimento, rovistando nei vari ricordi di ricette viste in tv o su Youtube.

Se ci sono peruviani, abbiate pietà di me.

Detto questo, ho preparato una salsa a base di latte di cocco, zafferano, un pizzico di sale e olio. Poi ho fatto un olio aromatizzato al basilico (ci sono tante ricette online su come farlo).

Le cipolle le ho messe per qualche ora in frigo con aceto di riso e zucchero.

La ricciola l’ho tagliata a cubetti e poi fatta marinare in succo di lime, cetriolo e coriandolo per una mezz’oretta.

Poi ho composto il piatto cercando di bilanciare dimensioni e colori.

u/shotsandvideos — 3 days ago