Wacky haircuts a standout feature of World Cup

Wacky haircuts a standout feature of World Cup

FILE In this July 1, 2014, file photo, Argentina’s Rodrigo Palacio warms up on the touchline
http://www.tedhair.com during the World Cup round of 16 soccer match between Argentina and Switzerland at the Itaquerao Stadium in Sao Paulo, Brazil. Palacio with his shaved head except for a rat?s tail at the back, arguably has the most jaw dropping haircut at the World Cup. (AP Photo/Frank Augstein, File)CUIABA, Brazil (AP) It was an odd place to find three international footballers on the eve of a crucial World Cup game, inside a small hair salon located on the forecourt of a gas station on the outskirts of a remote Brazilian city.

But there they were, Nigeria stars Emmanuel Emenike, Kenneth Omeruo and Ahmed Musa, eager for a new style and color touch ups for the big match against Bosnia Herzegovina.

"They are very vain," said Dirce Cardoso, owner of the Salao de Beleza Aeroporto in southern Cuiaba. "They wanted to be pampered."

So Cardoso obliged. She canceled her other appointments, closed the salon and gave the footballers the full VIP treatment. Two of them got a Mohican and two of them had their hair dyed black.

FILE In this June 26, 2014, file photo, United States’ Kyle Beckerman closes his eyes during the group G World Cup soccer match between the USA and Germany at the Arena Pernambuco in Recife, Brazil. midfielder is famous for his messy dreadlocks. (AP Photo/Matthias Schrader) (Matthias Schrader/AP)

Total cost: $71 and Cardoso was even treated to a ticket for the match.

It seems like we have a new addition to the footballer’s pre match routine healthy meal, massage, a few media interviews . and a new haircut.

This World Cup has been a tournament full of goals, surprise results and breath taking skills, but also some of the wackiest, most outrageous hairstyles you’ll find in sports.

Rat tails, mohicans, dreadlocks, braids, bleached blond, outlandish side partings, the "Afro" you name a hairstyle, and at least one player is certain to have had it. And it’s been the talk of Twitter during games.

Footballers appear to be pre occupied with their hair like never before."I found out that my haircut got quite a lot of people talking on social media," France defender Mathieu Debuchy told The Associated Press, sporting a hairstyle that can best be described as shaved on the sides with of lizard shaped comb over/side parting.

"So much the better if people talk and communicate about it. I feel good this way, I like it and that’s the main thing, no?"

FILE In this June 13, 2014, file photo, Italy forward Mario Balotelli attends at an official training session the day before the group D World Cup soccer match between England and Italy at the Arena da Amazonia in Manaus, Brazil. The Mohawk is becoming increasingly popular among players and has been best demonstrated at the World Cup by enigmatic Italy striker Mario Balotelli. (AP Photo/Antonio Calanni, File) (Antonio Calanni/AP)

Ever changing hairstyles used to be domain of David Beckham, who experimented with the shaved head, the cornrows, the Fauxhawk and bleach blond look, among others, in the blink of an eye. Now everyone is at it, and the styles are getting bolder and bolder.

Take Portugal superstar Cristiano Ronaldo, for example. The world player of the year had a different hairstyle for each of his three games at the World Cup for the second, against the United States, he had a zig zag style engraving in the right side of his head.

Similarly, Ghana striker Asamoah Gyan had a blond No. 3 dyed into the side of his black hair to represent the number of his jersey that had been handed to him by his brother, Baffour.

"It’s my favorite number," Gyan said. "It’s a powerful number."

The mohican is becoming increasingly popular among players and has been best demonstrated at the World Cup by enigmatic Italy striker Mario Balotelli, France midfielder Paul Pogba and Portugal’s Raul Meireles.

In fact, Meireles’ overall appearance
http://www.tedhair.com has been one of the sights of the tournament, complementing his wacky hair with a bushy beard and tattoos that appear to cover almost all his body. midfielder Kyle Beckerman famous for his messy dreadlocks collided in a challenge during their teams’ group stage match, it was more a clash of the haircuts. Soccer posted on Twitter: "Dreads vs. Mohawk/Beard" with a photo.

A combination of boredom, vanity, football being increasingly fashionable and maybe even the influence of sponsors means that players are becoming more daring with their styles.

"I love that they all have their unique styles," Cardoso said. "They all are very modern. I wouldn’t choose one over the other.

"This year, everything looks kind of strange. But it’s normal. It’s about being young and different. It’s beautiful."

Here are five of the craziest hairstyles at the World Cup:

Rodrigo Palacio, Argentina: with his shaved head except for a rat’s tail at the back, Palacio arguably has the most jaw dropping haircut at the World Cup.

Raul Meireles, Portugal: his Mohawk has been compared to the one sported by Robert De Niro in ‘Taxi Driver.’ His thick beard and all over body tattoos add to his scary looking appearance.

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QUESO DE MURCIA AL VINO

Queso de MurciaEL QUESO DE MURCIA AL VINO CON D.O.P., Es un queso graso, de pasta prensada, lavada y no cocida, elaborado con leche de cabra Murciana.

De forma cil?ndrica, altura de 6-7 cm. y di?metro 7-9 cm. en piezas de 400 gr., y altura 7-9 cm. con di?metro 12-18 cm. en piezas de 1 y de 2 Kg.

Su corteza es lisa, muy ligera y de color granate-rojizo caracter?stico como consecuencia de los ba?os en vino tinto doble pasta, durante la maduraci?n.

La pasta es compacta al corte, de textura cremosa y el?stica, sabor agradablemente ?cido, poco salado y aroma suave. De color blanca, con pocos y peque?os ojos. Se comercializa a partir de los 45 d?as de su elaboraci?n y en el caso de piezas peque?as se podr? comercializar a los 30 d?as.

Zona Geogr?fica

La zona de producci?n de leche apta para la elaboraci?n, est? constituida por todos los t?rminos municipales de la provincia de Murcia situada en el Sureste espa?ol.

La zona de elaboraci?n y maduraci?n coincide con la de producci?n.

Dicha zona est? caracterizada por una gran variedad topogr?fica y paisaj?stica, de caracter?sticas clim?ticas propias (clima Mediterr?neo Subtropical con escasa pluviometr?a t?pica de zonas ?ridas y altas temperaturas, suelos en general salinos y escasos recursos h?dricos) que dan lugar principalmente a una vegetaci?n de matorrales y pastizales. Son muy frecuentes los matorrales ricos en labiadas y cist?ceas constituyendo la principal fuente de alimentaci?n de la cabra en terrenos secos y monta?osos.

M?todo de Obtenci?n

La leche se obtiene en condiciones higi?nicas, mediante orde?o manual o mec?nico.
Tras el filtrado de la misma, el cuajado se realiza con cuajo animal u otros enzimas coagulantes autorizados a 30-34?C durante 40-60′.
Corte: granos de 6-8 mm. de di?metro.
Lavado de la cuajada: extracci?n del 15% de suero y posterior adici?n de agua.
Recalentamiento: elevar la temperatura de 3 a 5?C por encima de la temperatura de cuajado.
Trabajo del grano no muy intenso.
Moldeado en moldes sin grabados.
Prensado, durante 2-4 horas, hasta alcanzar el pH adecuado.
Salado durante un m?ximo de 20 horas y en una concentraci?n m?xima de la soluci?n salina de 20?B?.
Maduraci?n m?nima 45 d?as durante los cuales se realizan inmersiones en vino tinto doble pasta de la Regi?n de Murcia, salvo en el caso de piezas peque?as en las que su maduraci?n m?nima ser? de 30 d?as.

Vinculo Historico

Tradicionalmente, en toda la Regi?n de Murcia ha existido la costumbre de la elaboraci?n casera del queso fresco de cabra para consumo familiar o para su venta en poblaciones cercanas, mercados o bares.

A finales del siglo XIX se inici? el proceso de especializaci?n lechera de la cabra Murciana. En el libro de ‘Pan?s’ La cabra Murciana: su explotaci?n, cuidados y mejora (1922), se indica que se elaboraba un queso que pod?a ser blando para consumirlo inmediatamente o madurado cuajando la leche con el cuajar del cabrito macerado en vino y el afinado consist?a en salar las piezas y humedecerlas con vino repetidas veces. Las primeras referencias de transformaci?n industrial estabilizada datan de la d?cada de los veinte.

Consejo Regulador de la Denominaci?n de Origen Protegida,
QUESO DE MURCIA AL VINO

,

QUESO DE MURCIA

Queso de MurciaEL QUESO DE MURCIA CON D.O.P., Es un queso graso, con dos tipos diferenciados:

- Queso Fresco: Es un queso graso, no madurado, elaborado con leche de cabra Murciana. De forma cil?ndrica, altura de 5-8 cm. y di?metro 7-9 cm. en piezas de unos 300 gr. y entre 8-12 cm., con di?metro 12-18 cm. en piezas de 1 y 2 Kg..

Su corteza es pr?cticamente inexistente, con grabado de pleita.

La pasta es ligeramente prensada y no cocida, compacta al corte, con textura blanda, poco salada y aroma suave, de color blanco intenso, y pr?cticamente sin ojos.

- Queso Curado: Es un queso?graso, de pasta prensada y no cocida, elaborado con leche de cabra Murciana. De forma cil?ndrica, altura de 7-9 cm. y di?metro 12-18 cm. en piezas de de 1 y de 2 Kg.

Su corteza es lisa, sin grabados y de color c?reo a ocre.

La pasta es compacta al corte, de textura firme y aroma suave. De color blanca, o ligeramente amarillenta en los quesos m?s curados, con pocos y peque?os ojos. Se comercializa a partir de los 60 d?as de su elaboraci?n.

Zona Geogr?fica

La zona de producci?n de leche apta para la elaboraci?n, est? constituida por todos los t?rminos municipales de la provincia de Murcia situada en el Sureste espa?ol.

La zona de elaboraci?n y maduraci?n coincide con la de producci?n.

Dicha zona est? caracterizada por una gran variedad topogr?fica y paisaj?stica, de caracter?sticas clim?ticas propias (clima Mediterr?neo Subtropical con escasa pluviometr?a t?pica de zonas ?ridas y altas temperaturas, suelos en general salinos y escasos recursos h?dricos) que dan lugar principalmente a una vegetaci?n de matorrales y pastizales. Son muy frecuentes los matorrales ricos en labiadas y cist?ceas constituyendo la principal fuente de alimentaci?n de la cabra en terrenos secos y monta?osos.

M?todo de Obtenci?n
?
La leche se obtiene en condiciones higi?nicas, mediante orde?o manual o mec?nico.

Tras el filtrado de la misma, el cuajado se realiza con cuajo animal u otros enzimas coagulantes autorizados y dependiendo del tipo de queso se procede de la siguiente manera:

Fresco:
- Cuajado a 32-35?C durante 30-45′.
- Corte: granos de 10 mm. de di?metro.
- Recalentamiento: elevar la temperatura de 3 a 5?C por encima de la temperatura de cuajado.
- Trabajo del grano muy ligero para conferirle una consistencia blanda.
- Moldeado en moldes con pleita.
- Prensado, en su caso, corto y poco intenso.
- Salado durante un m?ximo de 10 horas y en una concentraci?n m?xima de la soluci?n salina de 16?B?.
- Una vez escurrido se conserva a una temperatura no superior a 4?C.

Curado:
- Cuajado a 30-34?C durante 40-60′.
- Corte: granos de 5 mm. de di?metro.
- Recalentamiento: elevar la temperatura de 3 a 5?C por encima de la temperatura de cuajado.
- Trabajo intenso del grano para conferirle una consistencia dura.
- Moldeado en moldes sin grabados.
- Prensado, durante 2-4 horas, hasta alcanzar el pH adecuado.
- Salado durante un m?ximo de 20 horas y en una concentraci?n m?xima de la soluci?n salina de 20?B?.
- Maduraci?n m?nima 60 d?as.

Vinculo Hist?rico

Tradicionalmente, en toda la Regi?n de Murcia ha existido la costumbre de la elaboraci?n casera del queso fresco de cabra para consumo familiar o para su venta en poblaciones cercanas, mercados o bares.

A finales del siglo XIX se inici? el proceso de especializaci?n lechera de la cabra Murciana. Las primeras referencias de transformaci?n industrial estabilizada datan de la d?cada de los veinte y a mediados de los noventa funcionaban en la Regi?n 17 queser?as que transformaban el 52% de la producci?n de cabra regional.

En el a?o 1990, el Ministerio de Agricultura, Pesca y Alimentaci?n, public? el Cat?logo de los Quesos de Espa?a, donde se recog?a este tipo de queso. Y m?s recientemente viene recogido en el Mapa de ‘Los 100 mejores queso de Espa?a’.

Consejo Regulador de la Denominaci?n de Origen Protegida,
QUESO DE MURCIA

,