MetLife Investment Management LLC Has $454,000 Stake in A-Mark Precious Metals, Inc. (NASDAQ:AMRK)Morgan Rogers looked to have given Unai Emery’s side another famous win when he slammed a loose ball home at the death, but referee Jesus Gil Manzano ruled Diego Carlos to have fouled Juve goalkeeper Michele Di Gregorio and the goal was chalked off. It was a disappointment for Villa, who remain unbeaten at home in their debut Champions League campaign and are still in contention to qualify automatically for the last 16. A very controversial finish at Villa Park 😲 Morgan Rogers' late goal is ruled out for a foul on Juventus goalkeeper Michele Di Gregorio and the match ends 0-0 ❌ 📺 @tntsports & @discoveryplusUK pic.twitter.com/MyYL5Vdy3r — Football on TNT Sports (@footballontnt) November 27, 2024 Emiliano Martinez had earlier displayed why he was named the best goalkeeper in the world as his wonder save kept his side level in the second half. The Argentina international paraded his two Yashin Trophies on the pitch before kick-off at Villa Park and then showed why he won back-to-back FIFA awards when he denied Francisco Conceicao. Before Rogers’ moment of drama in the fourth minute of added time, the closest Villa came to scoring was in the first half when Lucas Digne’s free-kick hit the crossbar. But a draw was a fair result which leaves Villa out of the top eight on goal difference and Juventus down in 19th. Before the game Emery called Juventus one of the “best teams in the world, historically and now”, but this was an Italian side down to the bare bones. Only 14 outfield players made the trip from Turin, with striker Dusan Vlahovic among those who stayed behind. The opening 30 minutes were forgettable before the game opened up. Ollie Watkins, still chasing his first Champions League goal, had Villa’s first presentable chance as he lashed an effort straight at Di Gregorio. Matty Cash then had a vicious effort from the resulting corner which was blocked by Federico Gatti and started a counter-attack which ended in Juventus striker Timothy Weah. Villa came closest to breaking the deadlock at the end of the first half when Digne’s 20-yard free-kick clipped the top of the crossbar and went over. Martinez then produced his brilliant save just after the hour. A corner made its way through to the far post where Conceicao was primed to head in at the far post, but Martinez sprawled himself across goal to scoop the ball away. How has he kept that one out?! 🤯 Emi Martinez with an INCREDIBLE save to keep it goalless at Villa Park ⛔️ 📺 @tntsports & @discoveryplusUK pic.twitter.com/OkcWHB7YIk — Football on TNT Sports (@footballontnt) November 27, 2024 Replays showed most of the ball went over the line, but the Argentinian got there with millimetres to spare. At the other end another fine goal-line block denied John McGinn as Manuel Locatelli got his foot in the way with Di Gregorio beaten. The game looked to be petering out until a last-gasp free-kick saw Rogers slam home, but whistle-happy official Gil Manzano halted the celebrations by ruling the goal out.
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“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome.” ~ Julia Child When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, sausages and sometimes pork or lamb, slowly simmered in well-seasoned broth, then baked in a wide-mouthed, glazed terra-cotta dish called a cassole . Like any truly traditional dish, there are multiple versions, all claiming to be the “authentic one.” Cassoulet originated in southwestern France. Toulouse claims it — and so does Castelnaudary and Carcassonne — and the recipes vary. Toulouse adherents eschew adding cubed pork. Castelnaudary purists add a bit of lamb, while Carcassonne’s adds partridge. In most restaurants, cassoulets are served in an individual cassole , bubbling with hot juices,and with a bit of duck leg peeking through the top. But at Hostellerie Etienne , a vast indoor- outdoor restaurant on the edge of a forest near Castelnaudary, the cassoulets come to the table in family-size cassoles , big enough to serve two, four, six or even 10 people, so you can share the dish with your dining companions. I don’t know if Etienne’s even has a single-serving bowl size. I didn’t see one, when I was there as the guest of a bean trader from Castelnaudary. According to him, Etiennne’s has the best cassoulet anywhere, and they use the Lauragais lingot beans known as the Castelnaudary bean. Copious doesn’t begin to describe the cassoulet scene there, with stacks of cassoles lined up in Etienne’s kitchen, next to caldrons of simmering beans, ready to be filled and popped into the vast ovens. Here in the Bay Area, we have our own go-to restaurants for cassoulets. Some, like the Left Bank Brasseries in San Jose, Menlo Park, Oakland and Larkspur, and Reve Bistro in Lafayette, only serve it during the winter months as a special. (Reve will be serving cassoulet Dec. 10-14, for example, and Jan. 7-11; reserve it when you reserve your table.) Others, such as Bistro Jeanty in Yountville and Le Central in San Francisco, always have it on the menu. Both Reve Bistro and Bistro Jeanty use cassoles made by potter Kathy Kernes at her Crockett Pottery in Crockett, and they are every bit as beautiful and as practical as those you’ll find in southwestern France. Kernes’ makes cassoles in six sizes ($38-$210), ranging from individual to “extra large plus,” which is very large indeed. (Browse the possibilities at www.crockettpottery.com.) Reve Bistro offers take-out cassoulets if you pre-order the week the dish is on the menu. Pick it up — in a takeout container, not a cassole! — then heat it at home. Just note that chef-owner Paul Magu-Lecugy only makes a limited number of portions. “It’s time consuming,” he says, noting for him, it is a two-day process. Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage. Left Bank uses chef-owner Roland Passot’s recipe (see below) and keeps it simple, limiting the meats to duck leg confit and Toulouse sausages. (Don’t panic. If you’re making this at home, some specialty markets sell duck confit.) The beans are key to cassoulet. Once cooked, they should not be mushy, but hold their shape after the long cooking. In France, tradition calls for either Tarbais beans, a plump, white bean, or lingot beans — a strain of cannellini beans — in making cassoulet. As Passot suggests in his recipe below, you can substitute cannellini beans or Great Northern beans. Rancho Gordo produces a variety called cassoulet , a West Coast-grown bean from the Tarbais strain. Cassoulet isn’t difficult to make. It just requires time and patience. You can make it a couple of days ahead, refrigerate it and then slowly reheat it. That way, there’s nothing to do on the day of but sip a glass of wine while the beans and meats slowly heat to bubbling. Add a green salad and some crusty bread, and you’ll have the perfect winter meal. Or put your coat on and head to one of our local restaurants, where the cooking is done for you. All you need is a reservation. Serves 6 to 8 Beans: 4 cups dried lingot beans (white kidney, cannellini or Great Northern, will all work) 1 small carrot, peeled and chopped 1 small onion, diced (about 3⁄4 cup) 1 clove garlic, chopped 1 pound slab bacon or extra thick-cut bacon, cut into 1-inch cubes 2 sprigs of thyme 1 bay leaf Cassoulet: 1⁄4 cup duck fat (lard will do in a pinch) 2 pounds pork butt cut in 2-inch cubes 1 cup onions, diced small 4 cloves garlic, chopped 1⁄4 cup tomato paste 1 small can diced tomatoes 11⁄2-2 cups reserved bean water 6 Toulouse sausages 1 small garlic sausage 4 confit duck legs, purchased or homemade (see note below) 1 cup panko bread crumbs 1 teaspoon garlic, chopped 1 tablespoon parsley, chopped 1⁄4 teaspoon fresh thyme, chopped 1 tablespoon extra virgin olive oil Note: If you are making your own duck confit, start the night before by rubbing the duck legs with a “green salt” mixture — kosher salt, parsley, a couple of bay leaves and thyme ground together. The next day, rinse the duck legs well, pat dry and place in an oven-safe cooking vessel with enough duck fat to cover the legs. Roast in a 225-degree oven for 21⁄2 to 3 hrs. The night before, place the beans in a deep pot and add enough water to cover by 2 inches. Let beans soak overnight. The next day, rinse the beans well. Add the rinsed beans, carrots, onions, garlic, bacon, thyme and bay leaf to cold water and cook, over low heat, until the beans are tender. Strain the beans, saving the water, and set aside the beans. In a large braising pan, melt the duck fat over medium high heat. Once the pan is hot, brown the pork butt pieces without stirring. When beginning to brown, start stirring, making sure you scrape the bottom if it starts to caramelize. The pork doesn’t need much color, but it does need to cook in the duck fat for a while. Add lots of salt and pepper. This is not a shy dish. When the pork is nice and brown on all sides, add the 1 cup onions and garlic, and sauté until the onions are soft and cooked through. Add the tomato paste, diced tomatoes and reserved liquid from the beans. Stir, using a rubber spatula to clean the side of the pot. Preheat your oven to 250 degrees. Bring the heat under the braising pan up to high. Once at a rolling boil, turn down to low heat and add all the sausages. When they are cooked through, remove and set aside. Slice the garlic sausage in half and cut into 1-inch pieces. Return the whole and sliced sausages back to the pot along with the cooked beans. Continue to cook on low heat until the pork is cooked through. Taste for seasoning; add more salt and pepper if needed. Transfer the beans and pork to a heavy, wide mouth, earthenware, clay or cast iron baking dish that can hold 5 to 6 quarts. Bake at 250 degrees for about 11⁄2 hours, checking at least every 30 minutes. It may require a bit more time. If the dish is starting to look too dry, add a small amount of reserved bean broth or chicken stock. Add warmed duck legs to the cassoulet and make a breadcrumb topping by combining the panko, garlic, parsley, thyme and extra virgin olive oil. Return the dish to the oven and continue baking until the crumbs brown on the top. — Courtesy Roland Passot, Propriétaire, Chef Culinary Officer, Vine Hospitality
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BEIJING , Dec. 14, 2024 /PRNewswire/ -- Baijiayun Group Ltd ("Baijiayun" or the "Company") (NASDAQ: RTC), a one-stop AI video solution provider, today announced it was honored with the title of "Exclusive Member Unit". In recent days, the First Council of the Artificial Intelligence Education Professional Committee of the Beijing Educational Informationization Industry Alliance and the 2024 Symposium on Artificial Intelligence Empowering the Innovative Development of Primary and Secondary Schools were successfully held at the Affiliated Experimental School of Beijing Institute of Technology. Nearly 200 renowned experts, leaders of education bureaus, principals of primary and secondary schools, front-line educators, and representatives of artificial intelligence technical support units from Beijing , Tianjin , Hebei , Liaoning and other places attended the conference. This conference was hosted by the Beijing Educational Informationization Industry Alliance, Baijiayun was also invited to participate in the conference and , together with many well-known enterprises in the industry, and won the honor of "Exclusive Member Unit" of the Beijing Educational Informationization Industry Alliance. In the future, Baijiayun will work with the Beijing Educational Informationization Industry Alliance to continue to carry out research and promotion on educational informationization industry technologies across China , promote in-depth cooperation across disciplines, departments, and industries, jointly build an educational informationization development platform, create an industrial resource integration platform, an application service platform, and a technology transformation platform, share the fruits of development, give play to the supporting and leading role of educational informationization in educational modernization, and further promote the innovative development of the national education cause. About Baijiayun Group Ltd Baijiayun is a one-stop AI video solution provider with core expertise in SaaS/PaaS solutions. Baijiayun is committed to delivering reliable, high-quality video experiences across devices and localities and has grown rapidly since its inception in 2017. Premised on its industry-leading video-centric technologies, Baijiayun offers a wealth of video-centric technology solutions, including Video SaaS/PaaS, Video Cloud and Software, and Video AI and System Solutions. Baijiayun caters to the evolving communications and collaboration needs of enterprises of all sizes and industries. For more information, please visit ir.baijiayun.com . Safe Harbor Statement This press release contains certain "forward-looking statements." These statements are made under the "safe harbor" provisions of the U.S. Private Securities Litigation Reform Act of 1995. Statements that are not historical facts, including statements about the parties' perspectives and expectations, are forward-looking statements. The words "will," "expect," "believe," "estimate," "intend," and "plan" and similar expressions indicate forward-looking statements. Such forward-looking statements are inherently uncertain, and shareholders and other potential investors must recognize that actual results may differ materially from the expectations as a result of a variety of factors. Such forward-looking statements are based upon management's current expectations and include known and unknown risks, uncertainties, and other factors, many of which are hard to predict or control, that may cause the actual results, performance, or plans to differ materially from any future results, performance or plans expressed or implied by such forward-looking statements. The forward-looking information provided herein represents the Company's estimates as of the date of this press release, and subsequent events and developments may cause the Company's estimates to change. The Company specifically disclaims any obligation to update the forward-looking information in the future. Therefore, this forward-looking information should not be relied upon as representing the Company's estimates of its future financial performance as of any date subsequent to the date of this press release. A further list and description of risks and uncertainties can be found in the documents the Company has filed or furnished or may file or furnish with the U.S. Securities and Exchange Commission, which you are encouraged to read. Should one or more of these risks or uncertainties materialize, or should underlying assumptions prove incorrect, actual results may vary materially from those indicated or anticipated by such forward-looking statements. Accordingly, you are cautioned not to place undue reliance on these forward-looking statements. Forward-looking statements relate only to the date they were made, and the Company undertakes no obligation to update forward-looking statements to reflect events or circumstances after the date they were made except as required by law or applicable regulation. For investor and media enquiries, please contact: Company Contact: Ms. Fangfei Liu Chief Financial Officer, Baijiayun Group Ltd Phone: +86 25 8222 1596 Email: ir@baijiayun.com View original content: https://www.prnewswire.com/news-releases/baijiayun-was-honored-with-the-title-of-exclusive-member-unit-by-the-beijing-educational-informationization-industry-alliance-302331799.html SOURCE Baijiayun Group LtdRemember those Hot Wheels you had as a kid? They're still popular and worth a fortune now.