Almost doubling the spectrum available for 5G Ultra Wideband turbo charges the service, offering significantly higher speeds, much greater capacity to accommodate more customers and more robust services, and allows Verizon to offer 5G Home broadband and Business Internet services to more customers. After recent successful trials, Verizon has started deploying with 100 MHz of C-band spectrum in many markets across the US – a significant increase from the 60 MHz of spectrum it has deployed in 5G markets to date. NEW YORK, J(GLOBE NEWSWIRE) - Verizon’s 5G Ultra Wideband, the nation’s most reliable 5G network, just got another big boost.
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In the recent trial, using 100 MHz of C-band spectrum, engineers were able to reach 1.4 Gbps peak download speeds near active cell sites and 500 Mbps further away from the towers.Īs more spectrum is cleared in the coming months and years, customers ultimately will have access to between 140-200 MHZ across the nation. “It can make you feel like you have survived something.” Add that feeling to a meal shared between friends, and the experience immediately becomes something communal – a sadistic bonding experience, if you will.Verizon has started deploying with 100 MHz of C-band spectrum in many markets across the US – a significant increase from the 60 MHz it has deployed in 5G markets to date. Aside from the natural endorphins that are released when we eat spicy food, “overcoming an aversive stimulus can be very fun,” they say. Leigh Cowart, author of Hurts So Good: The Science and Culture of Pain on Purpose, says that chillies have the power to bestow both pain and pleasure. The kua kling moo (top left) at Plaza Khao Gaeng (Another way to capture flavour is to dry roast peppers Wes Avila does this to potent árbol chilies at new Yucatán-inspired restaurant Ka’teen in Los Angeles.)Ĭhillies growing in Luke Farrell’s Dorset greenhouse Every dish at Plaza Khao Gaeng captures the unique flavour profile of each chilli as long as you’re keen on spice, the menu offers a deliciously intoxicating turn around some of Thailand’s lesser-known ingredients. “You can actually get the flavour without blowing your head off,” he adds.
The way to use hot chillies, says Farrell, is to bruise them, add the flesh to a soup or curry and remove the residue after the “liquor” has dissolved. The hottest Farrell uses is the Phatthalung chilli, which he combines with dee plee, a long pepper, to create a lengthy, hard-hitting heat in a ferocious kua kling moo (spicy ground pork stir-fry). Plaza Khao Gaeng, his new restaurant in London’s Arcade Food Hall, uses 15 different chillies, many of them grown in his Dorset greenhouse. Heena Patel, chef-owner at Besharam © Eric WolfingerĪt a spicier end of the spectrum are dishes by Luke Farrell, a chef-turned-chilli grower who spent 15 years in kitchens across Thailand and south-east Asia. In place of the Dorset Naga is the Carolina Reaper, a hybrid of the ghost pepper and habanero, and about half a million Scoville heat units (the measurement for a chilli’s potency) hotter than its predecessor. But now the Bollywood Burner is back and more masochistic than ever. “We started feeling sorry for those who wanted to try it,” he says. Requests came in from all over the world, a phenomenon that Singh has never quite understood. Made with blended Dorset Nagas – then the world’s second hottest chilli – it combined lamb mince with sesame, tamarind and scotch bonnets.
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Singh created the original curry around 15 years ago, when it was wheeled out on the TV show Friday Night with Jonathan Ross. But there is little room for pride in the world of competitive chilli eating – all you can do is wipe your brow and hope for a sympathetic server.Ĭinnamon Bazaar in London’s Covent Garden Sweat, tears and gasps are all par for the course for the naive consumer of the Bollywood Burner. “I have been informed that it is an attempt at the world’s hottest curry, so I will most definitely find it very, very spicy.” “I sign willingly and not under the influence of alcohol that I am choosing to eat the Bollywood Burner,” says the note. If you’ve eaten at Cinnamon Bazaar, Vivek Singh’s restaurant in Covent Garden, you’ll know that some curries are so hot that guests are required to sign a disclaimer before ordering it.
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