Banker, earning $1 million a year is fired for 'stealing sandwiches from the canteen'
A Citigroup trader making more than $1 million a year has been suspended on allegations of stealing food from the company cafeteria.
Paras Shah, the head of high-yield bond trading for Europe, the Middle East, and Africa at Citigroup, was suspended last month after being accused of stealing food from the bank's cafeteria, the FT reports.
His suspension came weeks before Citi staff were due to be paid annual bonuses.
Shah came from a lucrative part of Citi's business. Revenue in fixed-income trading, a powerhouse in the bank's markets division, jumped 49% last quarter
It is unclear how many sandwiches Mr Shah is alleged to have stolen, or over what period the alleged thefts took place. The allegations come despite his role as one of Europe’s highest-profile credit traders.
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50 Animals caught while Stealing Food and their reactions are a mixture of resentment and complete indifference
The kitchen table seems to us to be something ordinary, but for our pets, believe me, this is the Holy Grail. The captivating aromas that emanate from food and the mesmerizing appearance make the table a forbidden fruit that is a temptation to jump on it and steal something.
Remember that piece of chicken you were about to eat but turned your back on for a second? Forget about it. As the people from our article have forgotten, who said goodbye to all the mercilessly stolen delicious snacks.
1. "He started barking at the door, and when I got up to look outside, he ran back and stole a slice of my pizza. There was no one at the door."
2. "The cat stole my lunch and does not want to return it"
3. The thief is caught right at the crime scene - his nose betrayed him
4. We'll never know what happened
5. The Striped Egg Thief
6. "My friend's cat loves to steal from the table, and when you catch him, he pretends to sleep."
7. Not only is he not ashamed, he seems to be quite pleased with himself
8. "My dog ran away and then appeared at the front door with unopened nachos."
9. "My cat found out he could collect food with a cone and stole my taco before I saw it."
10. This cat is clearly shocked
11. He's too cute to be mad at him
12. "We are back from the veterinary clinic and my cat has not completely recovered from the anesthesia, but that did not stop him from stealing my fries."
13. "I have never seen my dog so dumbfounded. She clearly did not expect to be caught red-handed."
14. "Mr. Muffins Steals a Muffin"
15. "My dog steals bananas from the table all the time. She only steals bananas and never eats them."
16. Who could resist a cinnamon bun?
17. The identity of the flour eater remains a mystery. Investigation continues
18. I wonder who ate the bread?
19. "I was distracted by my child when my cat dropped my lunch on the floor and the dog stole it. I only took one bite."
20.Jam is always leaving marks
21.The owners of this thief apologize to their neighbors
22.Always remember that you have a cat in the house
23.What cat loves this kind of food?
24.Calmness il a good idea
25.Waiting for the night
26.Just a pizza, it's not so much
27. So unpredictable
29.It's really hard to understand who is the thief
30.Normal things for a cat
31.Where is the pretzel?
33.Let's take a picture with this cute thief
34.That's a whole ritual
35.People sharing their food
37.No way, it's not a thief
39.This was unexpected
40."This was a bird!"
42.This cat is not a thief for real
43.Trying to hide this bread
44.Everyone loves pizza
45.Santa stealing cookies
47.It just want a little bite
48.Don't touch my food!
50.Just a candy!
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We like salmon because it is a light fish, full of protein and Omega 3 fatty acids, with an appetizing color, with few bones and extremely easy to cook. An excellent choice for a healthy and tasty meal. If you cook it according to the recipe below, it will retain all its properties, it will remain fragile and not dry and sticky. Most of us know how healthy salmon is, but most of us do not realize how simple and quick it is to prepare at home, with this ingredient, dishes according to the standards of a restaurant.
Check the recipe here!
Salmon belongs to the Salmonidae family and is related to trout, golden arctic trout, grayling and mullet. It is native to the tributaries of the North Atlantic (genus Salmo) and the Pacific Ocean (genus Oncorhynchus). Most salmon are anadromous - they migrate from the sea upstream; they come to life in rivers, travel to the sea, and then return to the same river to lay their eggs. Salmon make this journey with the help of their very well-developed sense of smell. The largest species of salmonids can reach up to 2 m in length. Today, most Atlantic salmon come from farms, while Pacific salmon are fished in the wild.
178 grams of cooked salmon normally provides:
Omega 3: 4.02 mg - For the health of the brain, heart and joints;
Selenium: 105% RDA - Supports cognitive function and a healthy immune system;
Vitamin B12: 83% RDA - Important for a healthy nervous system, for skin, hair and eyes;
Protein: 79% RDA - Provides energy and helps form antibodies that protect against disease;
Niancine: 72% RDA - Transforms food consumed into energy for the whole body.
This very delicate recipe proposes an unusual combination between salmon, fish typical of Scandinavian countries and melted cream cheese. It is usually accompanied by boiled potatoes or lettuce, but in our case it will be served with Brussels sprouts.
Salmon stuffed with cream cheese. Simple and very good. How good? You'll see for yourself, won't you? Because we are sure that you will try such a delicacy. It doesn't need many ingredients, nor is it a difficult preparation and it is ready in a maximum of 40 minutes, with all the time necessary for the preparation. And, if you want to vary, you can put some vegetables next to the plate. We wanted to fully enjoy the taste of this salmon stuffed with cream cheese, so we did not add anything other than Brussels sprouts. Bemorepanda assures you that it was worth it!
Ingredients for Stuffed Salmon with Cream Cheese recipe
- 2 pieces of Salmon of 200 grams each
- 100 g of Cheese
- 70 g of Cream Cheese
- 4 tablespoons Sunflower Oil
- 400 g of Brussels sprouts
- 4 pieces of Cherry Tomatoes
- 1/3 tsp. of Chili Pepper Flakes
- A clove of garlic
Stuffed Salmon with Cream Cheese recipe - Method of preparation
1. Wash the salmon fillets and dry very well. Then, with the help of a very sharp knife, cut in the middle of each piece of salmon, just as if you were making a pocket for it. Be careful not to cut to the end!
2. Grate the cheese, put in a bowl, add cream cheese, spinach, salt, pepper and mix. Use salt and pepper to your taste.
3. Fill the pockets with cream cheese.
4. Close the fillets by lightly pressing. Season the fish with salt and pepper.
5. Fry the fish on both sides for 3 minutes, transfer to a baking tray lined with aluminum foil and cook at 180 ° C for 10-12 minutes.
6. Pour oil into the pan, add Brussels sprouts, cherry tomatoes, grate garlic, sprinkle with chili pepper flakes, salt, pepper and mix. Cook over medium heat for 10-12 minutes.
7. Serve the fish with Brussels sprouts. Have a good appetite!
The best recipe of Stuffed Salmon with Cream Cheese
We want to mention that you can choose any garnish for Salmon filled with Cream Cheese. You can opt for a wider range of cooked vegetables, a fresh salad or even a more complex garnish if you love it.
Salmon also wrapped in aluminum foil can be prepared on the grill. Served with grilled vegetables.
This recipe can be easily transformed according to your preferences! So after a good dose of inspiration, don't stop experimenting and you will definitely get a delicious dinner!
Notes: Salmon is available in the form of slices or fillets, fresh, frozen, canned or smoked. It can be grilled, poached, steamed, in brine, in the oven or eaten raw. All of these options turn salmon into an extremely versatile food. Fresh salmon should have smooth, moist skin. If the fish bought is whole, the eyes must be clear. If it is fresh, it will not have a strong fish-specific smell.
Fresh salmon should be eaten in two days; otherwise, it should be frozen. Once frozen and thawed, it is recommended that the salmon not be frozen again. Salmon is actually a white fish. The meat is orange due to the pigment called astaxanthin, specific to the shrimp that salmon eat.
The same safety rules must be followed for the preparation of salmon as in the case of raw meat. Make sure it has been fully cooked; Properly cooked, the salmon meat will be firm, juicy and will break into flakes. Salmon cooks quickly, which means that very healthy salmon dishes can be prepared immediately. The salmon fillet can be fried with an induction hob in about 5 minutes, or it can be steamed with dill and lemon juice in about 20 minutes. Aromatic plants, especially dill, give salmon a delicate aroma, and lemon juice, astringent, completes the taste.
Are you interested in the best pizzerias in New York? Indeed, New York is a city of pizza lovers. Each resident chooses their favorite place. In all pizzerias, you can order pizza in slices, but there are places where you can spend the whole evening. Read about the best pizzerias in New York below.
New York pizza has little in common with thin Italian pizza. In an authentic Pizza slice - sauce, cheese, and dough and portioned pieces of such a size that you can eat one crust. There are hundreds of pizzerias in the city, but only those that are popular among the city's residents deserve the title of a real New York one. Below you will find a list of places where you can taste “the same” pizza.
How many pizza places are in New York City?
According to the U.S. Department of Agriculture, there will be 78,092 pizza restaurants in 2020. Nearly 53 percent of these restaurants will be independent. According to industry reports, chain restaurants – those with ten or more locations – will have 36,213 locations in 2020.
What are the most iconic pizza places in New York City?
New York is not only full of expensive and fine restaurants but also small pizzerias on the corners of busy streets. The history of one of the most famous and oldest pizzerias in the city, which you have probably heard about more than once.
Pino "Joe" Pozzuoli immigrated to the US from Naples in the mid-1950s. When he moved to America, he first renamed himself, Joe, as Pino is the Italian form of the name Joseph. Joe began working in pizzerias throughout the Northeast, and by the 1960s, he was personally coaching the best pizza chefs in the area. In the early 1970s, he moved and opened Joe's Pizza at the intersection of Bleecker and Carmine Streets in Greenwich Village, Manhattan. He liked setting up pizzerias in unique neighborhoods like Greenwich Village, which has a diverse population.
Joe and Pat’s Pizzeria
Another place in New York has ceased to please connoisseurs of good pizza for more than half a century. The restaurant's decor is made in the Mediterranean style and sets the visitors in a positive mood as if transferring them to the cozy towns of the Italian coast. The owners and employees of the pizzeria come from the same family and are always happy to keep up the conversation in English and Italian. A feature of Joe and Pat's is a pizza cooked in the shape of a heart. This underlines the chef's love for this dish. Like Grimaldi's, you won't be able to order a single bite at this restaurant. Going to Joe and Pat's, be prepared to beat the whole pizza or share it with a "brother in misfortune." In addition to delicious pizza, the restaurant's menu is rich in traditional salads and hot dishes, allowing guests to taste other delicacies of Italian cuisine.
According to the owners of this restaurant, the skill of cooking pizza on coals is a dying art. It is this skill that Grimaldi's chefs are proud of. The pizza here is distinguished by a light smoky flavor and the thinnest crust, which is impossible to achieve by baking the dough in a gas or electric oven. This high quality of the product is gained through coal from Pennsylvania, the highest quality on the planet. Each of the three New York restaurants burns about half a ton of coal every day, allowing heating of the ovens to 650 °C. The result is satisfied smiles on the face and excellent guest reviews. It's no surprise that queues for restaurants start to form long before they open!
According to the Zagat rating, for eight years now, Di Fara has been at the top of the list of the best pizzerias in New York. The restaurant owner comes from an Italian family of bakers and pizza makers and has even won the title of "rock star" among local fans. He makes his pizza for the restaurant's customers. And on those rare days when House DeMarco is away on business, the pizzeria is simply closed. All restaurant recipes are based on family traditions passed down from generation to generation and are kept in the strictest confidence. The ingredients are imported from Italy, which provides an indescribable authentic taste of the finished product.
When ordering a whole pizza at Di Fara, you will be given a choice between a round and square ($4 more expensive) shape. Remember also that there is no menu as such in the restaurant. All pizza is automatically served as plain (the combination of cheese and tomato sauce already described above). If you want something more interesting, you will have to choose the desired filling for a fee. Fans of the restaurant simply call the local pizza "di best"! Restaurant rules allow you to bring your wine or beer. This will enable you to have a pleasant and cheap time while waiting for a tasty piece!
This relatively new (by New York standards) pizzeria was opened in Manhattan by enthusiastic cousins in 2008, followed two years later by second and third establishments in the Chelsea and Greenwich areas. The menu full of improvisation will surprise you with juicy broccoli and pecorino cheese sandwiches and the culinary intrigue of the restaurant - artichokes stuffed with cheese. This delicacy is also served with spinach on one of the restaurant's pizzas. Or maybe you prefer crab stuffing? How about pizza with meatballs and parmesan? In any case, be prepared for long lines, as the place is already trendy. This is perhaps the only minus of the restaurant.
If you do not want to waste time in line, come at 3 am or order home delivery. The restaurant is open and delivers 24 hours a day!
The history of the creation of this pizzeria has a romantic touch. Its owner and chef, Mark Yokano, volunteered to save his childhood favorite candy store from the rock of chain restaurants and decided to buy out the premises by opening an independent restaurant in it. Mark had to spend days and nights learning the art of making the most delicate dough in a traditional brick oven. However, his efforts paid off. Lucali instantly won the hearts of the area's residents and became famous for its great pizza throughout New York. The central place in the pizzeria's interior is occupied by the chef's desk, where this cherished dish is prepared in front of the visitors. The playful elements of the former candy store show through, giving the restaurant an air of freedom and spontaneity.
When you stop by Lucali for lunch or dinner, you can taste either the traditional pie or its sub-varieties wrapped in a cheburek (calzone). You will not find any other types of pizza or dishes here. In addition, all toppings are offered separately. But, as in Di Fara, you can bring your booze and spend the whole night in this homely restaurant.
The pizzeria is located in the hipster area of Brooklyn - Bushwick. From the outside, the restaurant resembles an old garage. If you love thin crust pizza, then Robrta's is a gourmet paradise. Many ingredients are grown in a small garden right on the roof of the establishment. Pizza is not sold in slices, but in small individual portions. If you are in the eternal search for culinary delights, then you can safely go here.
Gennaro Lombardi opened the first pizzeria in the United States in 1905. Since then, the restaurant has changed its location, but the descendants of the family follow the traditions and cook pizza in an original way - in a coal oven. Lombardi's only sells whole pizzas, so it's worth going here for dinner with friends.
Giuseppina's owner and founder, Chris Iacono, proudly celebrates his apprenticeship at his brother's pizzeria, Lucali, for his craftsmanship. Chris Iacono's use of top tier ingredients, such as a cheese blend of low moisture mozzarella, homemade fresh mozzarella and imported Italian parmigiano reggiano cheese, as well as hand-cut pepperoni, fresh mushrooms, Italian olive oil and fresh basil, is evidence of commitment Giuseppin quality. The incomparable sauce comes from a secret family recipe handed down to the owner from his grandmother named Giuseppina.
NY Pizza Suprema
Very unexpected to find one of the best pizzerias in the city next to Pennsylvania Station. I learned about NY Pizza Suprema when I read about a guy who tried every pizzeria in Manhattan in two years. This place received very good reviews, and I had a desire to visit there urgently. The guy was right, it's really delicious here! Each pizza is excellently crispy, and the highlight of this place is the fragrant and slightly spicy tomato sauce. Try at least one slice of margherita pizza before you start ordering pepperoni.
John's Pizzeria of Bleecker Street
The interior of the pizzeria, also known as John's Pizza, is decorated with wood paneling and colorful paintings. Hipsters, artists, elderly Italians and many celebrities spend time here (at least I saw their photos on the camps). Here they canceled the sale of pizza in slices, so you can only order a whole one, such a portion will be enough for two or three people. All dishes are baked in a brick oven. This traditional method covers the edges of the pizza with a perfect, crispy, golden crust. John's Pizzeria prepares every dish in a traditional style. The pizza here is more refined than the American types. All ingredients used are exceptionally fresh. Hot sauces and premium cheese are used. The most popular dish is cheese pizza, for a change you can add toppings. You can also order a bottle of inexpensive wine.
Lombardi collaborator (and Neapolitan) Antonio Totonno Pero perfected the pizza recipe, and in 1924 he opened his place. Totonno's is still owned by the same family, although temporarily closed by Hurricane Sandy. It uses tomatoes imported from Italy, handmade mozzarella cheese, and dough made daily on the premises, but the crust is plump and thick rather than the usual thin plate (starting at $19.95). Totonno's should resume in the next couple of months. Cash only, no slices.
L&B Spumoni Gardens
The square pie at Spumoni is a classic Bensonhurst, one of the best Sicilian slices in town. Ludovico Barbati immigrated to the US in 1917 from Torella dei Lombardi, Italy. In 1939, he purchased property on 86th Street in Brooklyn to sell his spumoni (Italian ices); in the 1950s, his business expanded into a second building, which is now a pizzeria.
The pizza is still delicious: sweet tomato sauce covered in clear rectangles with a crispy toasted bottom, topped with melted mozzarella and a dash of parmesan. Slice $2.25, half tray $19, full tray $36. Credit cards, slices available.
Top 10 Pizza Places in America You Have To Visit
10. Big Lou's - San Antonio, TX
A Texas pun would be too easy, so we'll just say that Big Lou in San Antonio has some of the biggest pies. Not just a novelty, there are some pretty cool flavor combinations here, like bbq with pickles. But having a pizza that devours the table and produces slices over a foot long is everyone's dream, right?
9. Antico - Atlanta, Georgia
There are several impressive pizzerias in Atlanta. Antico in Atlanta is a small, casual pizzeria that serves super authentic Italian pizza. Cooked in a wood fired oven, the lovely chewy crust has those tender pieces of dough that give the crust a lot more flavor. There are a few variations on the menu, such as those filled with spiced meats or vegetables, but the Lasagna pizza, with bright slices of aged meat and ricotta cheese, is a real gem, unique to Antico. Topping substitutions are not particularly important here, and when you try a piece of any well-balanced pie, you will completely understand why.
8. Picco - Boston, Massachusetts
Picco in Boston takes two whole days to prepare the crust for the brick oven. The dough is fermented, which adds flavor. Flame-fried onions, shallots, garlic, sour cream, bacon and gruyère are an Alsatian pie that may be Picco's most popular. Every dish - from pizza to salads - is a beautiful work of art, combining color and artisanal ingredients. Even the ice cream is homemade.
7. Cloverleaf Pizza - Macomb, MI
Detroit-style pizza can be enjoyed at Macomb Michigan's Cloverleaf Pizza, which was inspired in the 1940s. Pies are more in the form of giant rectangles, as well as in places where sauce and cheese are sold. Topping your pepperoni pie is highly recommended.
6. Mulberry Street Pizzeria - Beverly Hills, CA
Perhaps one day you'll be traveling Beverly Hills - don't leave without grabbing a slice of thin-crust pepperoni from Mulberry Street Pizzeria. Quiet and surprisingly affordable, they make more New York-style variations and also have the best meatballs that customers regularly talk about. You might even see a celebrity or two munching on their favorite comfort food.
5. Ken's Artisan Pizza - Portland, OR
Portland Oregon has its fair share of eclectic eateries, so you bet they have a selection of pizza spots. Ken's Artisan Pizza combines authentic Italian wood-fired pizza with fresh, seasonal ingredients. The combinations are sometimes unexpected, but quite refreshing. Brooklyn has tomato sauce, mozzarella, Fra'Mani capicollo, marinated jalapenos, and that unexpected factor, some honey. Perfection. Don't miss Affogato for dessert - a local cup of coffee with brown sugar ice cream.
4. Slab - Portland, ME
Now on to another Portland on the east coast where you'll find Slab, a Sicilian-style restaurant with pizza and street food. The dough is hand-kneaded and grown in an "old world" style to reflect its true origins. Your typical slice comes with tomato sauce, mozzarella, provolone, and oregano, but you have choices for other toppings like savory provolone and sausage. Not a deep dish and not a thin crust, the classic slab-style pizza is perfect in the middle.
3. L&B - New York, New York
The L&B in Brooklyn, NY is refreshing on a classic if you want to shake things up a bit. The sauce comes on top of the cheese, fully blending the expected textures of the pizza while retaining phenomenal flavor.
2. Pequod's Pizza - Chicago, IL
Pequod's Pizza is for everyone who loves deep food and naturally in Chicago. Cheese, sauce, and caramelized crust fill the cast-iron platter that includes all of the "pan" pizzas, and you're likely to be stoked with a knife and fork. Deep dish pizza is amazingly delicious, and you'll taste some of the best at Pequod's. Starters and thin crust pizza are well received in this cozy place, but really deep dish pizza and pepperoni is the way to go.
1. Joe's Pizza - New York, New York
New York City is undeniably an amazing place to eat cheesecake, but to be honest, the choice of great places to do so is overwhelming. Joe's Pizza on Carmine Street has been around since the 1970s and is a community staple, so it's a good choice that's also easy on the wallet. Nothing beats the simplicity of a generous slice of New York-style cheese with just the right amount of sauce. Authentically cooked in a brick oven, the joint and pizza are no fuss and absolutely delicious.