Florida State Seminoles vs. North Carolina State Wolfpack Picks: 2010 NCAA Football Betting

Florida State Seminoles
(6-1, 5-2 ATS)

North Carolina State Wolfpack
(5-2, 5-2 ATS)

The Atlantic Division in the ACC could be effectively decided on Thursday night at Carter Finley Stadium, as the NC State Wolfpack clash with the Florida State Seminoles in college football betting action.

The Noles have had a week and a half to prepare for this game, and you can bet that the defense has its work cut out for it. This unit averages allowing just 308.1 yards per game this year, a marked improvement of over 100 yards per game from last season. The ‘D’ almost let the Boston College Eagles get to the 20 point barrier, which would have been the second time this season that that happened against the garnet and gold. However, this week will be a tough quest against one of the better offenses against the Wolfpack ‘O’. This also means that the offense is probably going to need to step it up just a tad from the 24 point performance of two weeks ago against the Eagles. This unit might not be that much improved from a year ago, but the rushing attack is adding a level of intensity to the offense that just wasn’t there last year. Running backs Ty Jones, Chris Thompson, and Jermaine Thomas are fantastic, as they are combining for over 170 yards per game between the three of them. QB Christian Ponder has been a bit of a downer this year, but there is no shame in the fact that he has thrown for 1,187 yards and 12 scores on the season.

The Wolfpack know that this is their last chance to make a hit in the Atlantic Division before they are probably relegated to a third tier bowl game. QB Russell Wilson has been great this year, but he has had a pick problem of late. Wilson, who only threw one INT in his freshman year, has now thrown eight picks in his last three games alone. The good news is that Wilson has 18 TD passes as well, and he has five straight 300+ yard passing games of the year. WRs Owen Spencer and Jarvis Williams are two men to watch out for. The two have combined for 61 catches and 945 yards this year, though the majority of the touchdowns are scored by other options. RB Mustafa Greene is going to have to have a good day, as he has 419 yards and four scores to lead the team on the season. NC State has had a few iffy games this year, and this isn’t something that can happen again versus the Noles. This unit as a whole is only conceding an average of 350.4 yards and 23.7 points per game.

We tend to think that the Noles are going to get this job done in Raleigh. Florida State knows that wins against both the Wolfpack and the Maryland Terrapins on the road will win the Atlantic Division in the first year for HC Jimbo Fisher. This would also be the first chance for the Wolfpack to move on to the ACC Championship as well, but we tend to think that the defense is ultimately going to let them down.

College Football Free Pick: Florida State Seminoles -3.5


The Boston Globe (Boston, MA) June 14, 1992 | Sheryl Julian, Globe Staff SHERYL JULIAN IS A FOOD WRITER FOR THE GLOBE.

Sephardic cooking is one of the intriguing cuisines of the world, characterized by remarkable combinations born of nostalgia and necessity. It is the food of Spanish Jews and their descendants, who scattered from North Africa to India 500 years ago when King Ferdinand and Queen Isabella demanded that everyone in Spain convert to Catholicism — or leave.

A fleeing population, history has shown us, often clings to its food rituals, and the Sephardim weren’t different in that respect. But settlers, over time, also incorporate new foodstuffs into old patterns, producing a melded cuisine that makes sense only if you know the history of the migrants. go to web site green bean recipe

Today, the different cultures that enjoy the abundance of a Sephardic table are bound only by their original connection to Spain. The food is complex, with a startling variety of spices and seasonings culled from the flavors of the Mediterranean, the Middle East, and South Asia.

The Sephardim settled principally in Turkey, where the Ottomans allowed them to live peacefully. From the Turks the settlers learned to appreciate eggplant, dried fruits, and finger foods wrapped in grape leaves. From Morocco they adopted the traditional couscous and the aromatic spices of the Maghreb; from Persia a profusion of walnuts and pomegranates; from Calcutta cardamom and fresh ginger; and from Ethiopia the millet-based pancake injeera.

In Sephardic Cooking, published by Donald I. Fine Inc., Copeland Marks distills the customs of this complicated food and explains the history of each settlement. From the black Jews along the Arabian Sea in India to the Libyan Jews who adopted Arabic flavors, Sephardic cuisine encompasses a rich, exotic table. Maguy Marek’s Turkish lamb with cumin SERVES 6 Maguy Marek brings the best of all worlds into her kitchen: Born in Tunisia, she spent 30 years living in Paris before coming to Boston nine years ago to be near her daughter.

The Sephardim who settled in Tunisia went to a section of Tunis where Jews lived in the 11th century, writes Marks in Sephardic Cooking. Another group was present when the Spanish arrived: Italian Jews, who had been there since the 16th century. There were more influences: The Romans, Arabs, and Turks all ruled at one point, and the French lent the resulting cuisine a sensible refinement. 3 cups boiling water 1 tablespoon tomato paste 1 tablespoon sweet or hot paprika 1 tablespoon ground cumin 1 cinnamon stick or 1/4 teaspoon ground cinnamon 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, chopped 3 pounds boneless lamb shoulder, cut into 3-inch pieces Salt and freshly ground black pepper, to taste 8 new potatoes, washed, cut into 2-inch pieces, and left in a bowl of cold water In a large, heatproof bowl, mix together the water, tomato paste, paprika, cumin, and cinnamon stick or powder. Stir to mix the ingredients, then set the bowl aside.

In a large, flameproof casserole, heat the oil. Add the onion and turn the heat to medium. Cook for 8 minutes. Add the garlic and cook a few minutes longer.

Add the lamb to the pan, turn the heat to medium high, and cook the meat, stirring it often, until it begins to brown.

Stir in the spice liquid, adding salt and pepper to taste. Bring the mixture to a boil, partially cover the pan, lower the heat, and simmer gently for 40 minutes.

Drain the potatoes and add them to the pan. Continue to cook for 30 minutes or until the potatoes are tender but not falling apart. If the pan seems dry during cooking, add more water.

Adjust the seasoning and serve at once. Valya Shapiro’s fasulya zeytinyagli (Turkish green beans with olive oil) SERVES 4 Valya Shapiro, a Brookline interior decorator born in Turkey, came here 32 years ago to attend graduate school at Brandeis University. Turkish Sephardic cooking is among the most well known of all the Sephardic cuisines, mainly because so many Jews went to Turkey (Ottoman ruler Sultan Beyazit II allowed them to keep their religion). Much of Turkish cooking is based on a cuisine invented when no one had much meat or any ovens to cook it in, so the food is generally long-simmered in sauces. Even the vegetables are cooked like this. This green bean recipe is typical of a Turkish Sephardic side dish, except the classic preparation would produce a dish of very softly cooked beans. To accommodate American tastes, Shapiro shortens the cooking time from the hour-long simmer she learned in Turkey to 30 minutes. 2 tablespoons olive oil 1 teaspoon sugar 2 onions, chopped 1 pound green beans, trimmed 2 tomatoes, chopped 1 cup water Salt and freshly ground black pepper, to taste Heat the oil in a skillet, and when it is hot add the sugar. Cook until the sugar caramelizes slightly, then add the onions and cook over high heat until browned. Turn down the heat and cook 5 minutes longer. go to website green bean recipe

Add the beans, tomatoes, water, salt, and pepper to the pan. Cover the pan and cook for 30 minutes or until the beans are tender but still hold their shape.

Transfer the beans to a shallow dish and let them cool to room temperature before serving. Judgja bil zeitoun (Moroccan chicken with olives) SERVES 4 Copeland Marks writes that Moroccan cuisine “is considered the most inventive, flavorful and perhaps ingenious of the cooking styles of the Maghreb.” This dish, in which chicken is simmered with garlic, green olives, turmeric, and tomatoes, is a simple enough combination whose result is surprisingly complex. The recipe is adapted from Marks’ Sephardic Cooking. 1 pound olives in brine (from a Middle Eastern grocery), halved and pitted 1 tablespoon corn oil 4 whole chicken breasts, bone in, skin and fat discarded 4 cloves garlic, chopped 1/4 cup chopped parsley Salt and freshly ground black pepper, to taste 1/2 teaspoon ground turmeric 6 plum tomatoes, coarsely chopped 1 cup water In a medium-sized saucepan bring water to a boil. Add the olives and boil steadily for 1 minute. Drain them and set them aside.

In a large saute pan, heat the oil and cook the chicken and garlic over medium heat for 10 minutes, turning the chicken often.

Add the parsley, black pepper, turmeric, and tomatoes. Stir thoroughly, pour in the water, and bring to a boil.

Cover the pan, turn down the heat, and simmer gently for 40 minutes.

Add the olives and cook for 15 minutes longer. Taste for seasoning, add salt if necessary — the olives may be salty enough — and serve at once. Individual eggplant and feta cheese pies MAKES 12 OR ENOUGH TO SERVE 6 Invented from a variety of Sephardic styles — phyllo dough from North Africa, eggplant from Turkey, sheep’s cheese from Greece — these individual pies are formed and twisted shut like beggars’ purses. 1 large eggplant, peeled and cubed Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 6 plum tomatoes, chopped 2 cloves garlic, chopped Pinch of crushed red pepper 1/4 teaspoon ground cumin 1/2 cup water 1/2 pound feta cheese 2 tablespoons chopped pitted black olives 6 tablespoons margarine, melted 1 pound phyllo dough, thawed if purchased frozen In a colander, layer the eggplant with salt and let it sit for 20 minutes to drain. Rinse with cold water and set the eggplant aside.

In a large saute pan, heat the oil. When it is hot add the eggplant and cook, tossing it often, for 5 minutes. Add the tomatoes and cook for a few minutes more, still stirring often.

Add the garlic, red pepper, cumin, water, and black pepper and turn the heat to low.

Cook the mixture, stirring occasionally, for 30 minutes or until the eggplant is very soft.

Stir in the cheese and olives. Transfer the mixture to a bowl, let it cool completely, then cover it with plastic wrap and refrigerate overnight.

Set the oven at 375 degrees. Brush a rimmed baking sheet with margarine.

Lay the phyllo dough on the counter and cover with a damp cloth. Pull out two sheets, drizzle them with the melted margarine, and fold them in half, crosswise. Then fold the sheets in half again.

Set a heaping tablespoon of the eggplant filling in the center and pull up the sides of the phyllo dough. With your hands, twist the top shut. Brush the outside with margarine and transfer to the baking sheet.

Continue with the remaining eggplant and phyllo dough until you have 12 beggars’ purses (each package of phyllo dough should contain 24 leaves; most contain 24 even if they say they contain 20).

Bake the phyllo pastries for 25 minutes or until they are golden brown all over. Remove from the oven, let them settle for a few minutes, then serve 2 per person.

Sheryl Julian, Globe Staff

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