apparently there is a triumph of painting and it has three parts.
i prefer the painting of triumph parts
i prefer the painting of triumph parts
from a europe contact (skinny)
Man peed way out of avalanche
A Slovak man trapped in his car under an avalanche freed himself by drinking 60 bottles of beer and urinating on the snow to melt it.
Rescue teams found Richard Kral drunk and staggering along a mountain path four days after his Audi car was buried in the Slovak Tatra mountains.
He told them that after the avalanche, he had opened his car window and tried to dig his way out.
But as he dug with his hands, he realised the snow would fill his car before he managed to break through.
He had 60 half-litre bottles of beer in his car as he was going on holiday, and after cracking one open to think about the problem he realised he could urinate on the snow to melt it, local media reported.
He said: "I was scooping the snow from above me and packing it down below the window, and then I peed on it to melt it. It was hard and now my kidneys and liver hurt. But I'm glad the beer I took on holiday turned out to be useful and I managed to get out of there."
Parts of Europe have this week been hit by the heaviest snowfalls since 1941, with some places registering more than ten feet of snow in 24 hours.
Man peed way out of avalanche
A Slovak man trapped in his car under an avalanche freed himself by drinking 60 bottles of beer and urinating on the snow to melt it.
Rescue teams found Richard Kral drunk and staggering along a mountain path four days after his Audi car was buried in the Slovak Tatra mountains.
He told them that after the avalanche, he had opened his car window and tried to dig his way out.
But as he dug with his hands, he realised the snow would fill his car before he managed to break through.
He had 60 half-litre bottles of beer in his car as he was going on holiday, and after cracking one open to think about the problem he realised he could urinate on the snow to melt it, local media reported.
He said: "I was scooping the snow from above me and packing it down below the window, and then I peed on it to melt it. It was hard and now my kidneys and liver hurt. But I'm glad the beer I took on holiday turned out to be useful and I managed to get out of there."
Parts of Europe have this week been hit by the heaviest snowfalls since 1941, with some places registering more than ten feet of snow in 24 hours.
Does anyone have photo editing software recommendations? I introduced D to MS Paint, because it's free, simple as dirt, and a fall-back for any Windows environment. But at some point she needs to step up to something with a bit more power. Has any one tried Photoshop Elements 3.0?
Apparently bloggers can make permanent, no login required, links to NYTimes articles. Aaron Swartz has a handy link generator (copy the regular NYTimes link into Aaron's form and it spits out the blogger permanent link.)
Strangely, this seems to have been in place since 2003. How did I miss this? Or am I just forgetting? I haven't tried it so maybe I am misunderstanding. People should give it a shot when linking to the Times and we'll see what happens.
Also, possibly I could automate this so the system here will translate regular NYT links into their permanent blogger format.
[edit: added the link to Aaron's link generator.]
Strangely, this seems to have been in place since 2003. How did I miss this? Or am I just forgetting? I haven't tried it so maybe I am misunderstanding. People should give it a shot when linking to the Times and we'll see what happens.
Also, possibly I could automate this so the system here will translate regular NYT links into their permanent blogger format.
[edit: added the link to Aaron's link generator.]
and here
$25 AND UNDER; East Village Noodles, All the Way From Japan
By ERIC ASIMOV
Published: July 14, 2004, Wednesday
ARTICLE TOOLS
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FOR many Japanese, ramen is not so much a noodle dish as an obsession. Americans know ramen as the savior of college students, who, equipped with only hot plate, dried noodles and powdered broth, whip up late-night snacks. This packaged meal has little to do with the Japanese conception of ramen, which is more akin to Mom's chicken soup, painstakingly and lovingly prepared and consumed with a sense of comfort and well-being.
Not that Japanese mothers are all slaving over the pot. In Japan, most ramen is consumed at shops and stands that dot the cities. And, just as my parents, when traveling overseas, told me they craved the sort of Jewish foods that they rarely ate at home in New York, many Japanese travelers and expatriates who experience ramen lust may simply be longing for the comforts of home.
One such expat is Shigeto Kamada, a musician, who says he despaired of finding good ramen in New York. So he taught himself to make it by reading books and watching videos. Now he is satisfying similar appetites at Minca, a little ramen shop he opened about a month ago in the East Village.
Mr. Kamada calls Minca a ramen factory, but there is little about the place that suggests an assembly line. It is just a storefront with four or five tables and eight or so seats at a counter. Tiny halogen spotlights hang from the ceiling, and unusual selections from Mr. Kamada's art collection adorn the brick walls.
Many people assume that ramen means noodles, but noodles are only one component of the complete ramen dish. The noodles themselves are of the type called chukasoba, or Chinese-style soba noodles. Unlike soba noodles, which are made of buckwheat, curly chukasoba noodles are wheat and have a springy elasticity that lets them remain squiggly even when cooked.
Mr. Kamada uses dried, portioned noodles delivered from Japan. Though crucial to ramen, the noodles are the easy part. Far more difficult is the soup. Mr. Kamada uses 80 percent pork bones and 20 percent chicken bones to prepare his broth, which he boils for hours until it achieves a light, velvety texture, a milky color and an intense porkiness.
If you take a seat at the bar and order the basic ramen ($8.50), you can watch Mr. Kamada assemble it before you. First, he puts a portion of the noodles in a pot of boiling water. Then, he opens a white vessel on his work counter, revealing dozens of hard-cooked eggs steeping in a soy sauce. With chopsticks he plucks one out and slices it lengthwise.
From another pot he pours the fragrant broth into a blue earthenware bowl. He adds the egg, a selection of ''mountain vegetables,'' which look like curly mushrooms, and salt and pepper. He tosses in the noodles and uncovers a long pan filled with cooked pork, sliced ultrathin. Eying the pork carefully, he selects a few slices and floats them on top of the broth. Finally, he adds a small sheet of nori seaweed.
On a summer day, the ramen experience can be a bit like taking a steam bath. With soup spoon in one hand and chopsticks in the other, you alternate bites of savory pork; slurps of noodles; sips of the rich, peppery broth; and occasional tastes of egg, scallion and mountain vegetable. I like to add a jolt of spicy red hot sauce. Before long you can feel your face begin to flush, and beads of sweat break out on your forehead. Each bite feels like feeding the furnace, yet the ramen is so good that you do not want to stop.
Variations on the ramen theme include soy ramen ($8.50), with an extra dose of soy sauce in the broth, and chicken ramen ($8.50), which uses a lighter chicken-and-fish broth. You can have it tsukemen-style ($8.50), in which the noodles are served in a separate bowl. You dip the noodles in the soup before eating them. For a little more, you can have charshu ramen ($11.50), which is topped with six or seven slices of pork. Or you can try my favorite, toriniku ramen ($11.50), which is topped with meltingly soft chunks of pork belly and buttery tender leaves of green cabbage.
Preliminaries might include exceptionally delicate gyoza dumplings ($4.50), stuffed with pork and pungent cabbage, or a refreshing salad of julienned daikon ($4), dressed with a spicy sesame sauce. That's it. No dessert, no beer or wine (you can bring your own), just ramen.
For that, the predominantly Japanese clientele seems especially grateful.
Minca
536 East Fifth Street (Avenue B), East Village; (212) 505-8001.
((skinny))
$25 AND UNDER; East Village Noodles, All the Way From Japan
By ERIC ASIMOV
Published: July 14, 2004, Wednesday
ARTICLE TOOLS
Printer Friendly Format Printer-Friendly Format
Most E-mailed Articles Most E-Mailed Articles
FOR many Japanese, ramen is not so much a noodle dish as an obsession. Americans know ramen as the savior of college students, who, equipped with only hot plate, dried noodles and powdered broth, whip up late-night snacks. This packaged meal has little to do with the Japanese conception of ramen, which is more akin to Mom's chicken soup, painstakingly and lovingly prepared and consumed with a sense of comfort and well-being.
Not that Japanese mothers are all slaving over the pot. In Japan, most ramen is consumed at shops and stands that dot the cities. And, just as my parents, when traveling overseas, told me they craved the sort of Jewish foods that they rarely ate at home in New York, many Japanese travelers and expatriates who experience ramen lust may simply be longing for the comforts of home.
One such expat is Shigeto Kamada, a musician, who says he despaired of finding good ramen in New York. So he taught himself to make it by reading books and watching videos. Now he is satisfying similar appetites at Minca, a little ramen shop he opened about a month ago in the East Village.
Mr. Kamada calls Minca a ramen factory, but there is little about the place that suggests an assembly line. It is just a storefront with four or five tables and eight or so seats at a counter. Tiny halogen spotlights hang from the ceiling, and unusual selections from Mr. Kamada's art collection adorn the brick walls.
Many people assume that ramen means noodles, but noodles are only one component of the complete ramen dish. The noodles themselves are of the type called chukasoba, or Chinese-style soba noodles. Unlike soba noodles, which are made of buckwheat, curly chukasoba noodles are wheat and have a springy elasticity that lets them remain squiggly even when cooked.
Mr. Kamada uses dried, portioned noodles delivered from Japan. Though crucial to ramen, the noodles are the easy part. Far more difficult is the soup. Mr. Kamada uses 80 percent pork bones and 20 percent chicken bones to prepare his broth, which he boils for hours until it achieves a light, velvety texture, a milky color and an intense porkiness.
If you take a seat at the bar and order the basic ramen ($8.50), you can watch Mr. Kamada assemble it before you. First, he puts a portion of the noodles in a pot of boiling water. Then, he opens a white vessel on his work counter, revealing dozens of hard-cooked eggs steeping in a soy sauce. With chopsticks he plucks one out and slices it lengthwise.
From another pot he pours the fragrant broth into a blue earthenware bowl. He adds the egg, a selection of ''mountain vegetables,'' which look like curly mushrooms, and salt and pepper. He tosses in the noodles and uncovers a long pan filled with cooked pork, sliced ultrathin. Eying the pork carefully, he selects a few slices and floats them on top of the broth. Finally, he adds a small sheet of nori seaweed.
On a summer day, the ramen experience can be a bit like taking a steam bath. With soup spoon in one hand and chopsticks in the other, you alternate bites of savory pork; slurps of noodles; sips of the rich, peppery broth; and occasional tastes of egg, scallion and mountain vegetable. I like to add a jolt of spicy red hot sauce. Before long you can feel your face begin to flush, and beads of sweat break out on your forehead. Each bite feels like feeding the furnace, yet the ramen is so good that you do not want to stop.
Variations on the ramen theme include soy ramen ($8.50), with an extra dose of soy sauce in the broth, and chicken ramen ($8.50), which uses a lighter chicken-and-fish broth. You can have it tsukemen-style ($8.50), in which the noodles are served in a separate bowl. You dip the noodles in the soup before eating them. For a little more, you can have charshu ramen ($11.50), which is topped with six or seven slices of pork. Or you can try my favorite, toriniku ramen ($11.50), which is topped with meltingly soft chunks of pork belly and buttery tender leaves of green cabbage.
Preliminaries might include exceptionally delicate gyoza dumplings ($4.50), stuffed with pork and pungent cabbage, or a refreshing salad of julienned daikon ($4), dressed with a spicy sesame sauce. That's it. No dessert, no beer or wine (you can bring your own), just ramen.
For that, the predominantly Japanese clientele seems especially grateful.
Minca
536 East Fifth Street (Avenue B), East Village; (212) 505-8001.
((skinny))
need to eat here
Using His Noodle
Before he opened Momofuku Noodle Bar, David Chang spent months cooking and eating in Japan, where he learned that ramen is as diverse as American barbecue, and that variations are just as passionately debated among connoisseurs. So rather than attempt the impossible—making “real ramen” far from its authentic Japanese context—he’s come up with his own style, using ingredients like miso compound butter, eggs slowly poached in their shells, Greenmarket corn, and Berkshire pork. The result is a gently priced menu rooted in tradition but not enslaved by it, with a Pan-Asian twist in the form of additions like cold Korean buckwheat noodles and Chinese pork buns.
163 First Avenue
212-475-7899
((skinny))
Using His Noodle
Before he opened Momofuku Noodle Bar, David Chang spent months cooking and eating in Japan, where he learned that ramen is as diverse as American barbecue, and that variations are just as passionately debated among connoisseurs. So rather than attempt the impossible—making “real ramen” far from its authentic Japanese context—he’s come up with his own style, using ingredients like miso compound butter, eggs slowly poached in their shells, Greenmarket corn, and Berkshire pork. The result is a gently priced menu rooted in tradition but not enslaved by it, with a Pan-Asian twist in the form of additions like cold Korean buckwheat noodles and Chinese pork buns.
163 First Avenue
212-475-7899
((skinny))
Using His Noodle
Before he opened Momofuku Noodle Bar, David Chang spent months cooking and eating in Japan, where he learned that ramen is as diverse as American barbecue, and that variations are just as passionately debated among connoisseurs. So rather than attempt the impossible—making “real ramen” far from its authentic Japanese context—he’s come up with his own style, using ingredients like miso compound butter, eggs slowly poached in their shells, Greenmarket corn, and Berkshire pork. The result is a gently priced menu rooted in tradition but not enslaved by it, with a Pan-Asian twist in the form of additions like cold Korean buckwheat noodles and Chinese pork buns.
163 First Avenue
212-475-7899
Before he opened Momofuku Noodle Bar, David Chang spent months cooking and eating in Japan, where he learned that ramen is as diverse as American barbecue, and that variations are just as passionately debated among connoisseurs. So rather than attempt the impossible—making “real ramen” far from its authentic Japanese context—he’s come up with his own style, using ingredients like miso compound butter, eggs slowly poached in their shells, Greenmarket corn, and Berkshire pork. The result is a gently priced menu rooted in tradition but not enslaved by it, with a Pan-Asian twist in the form of additions like cold Korean buckwheat noodles and Chinese pork buns.
163 First Avenue
212-475-7899
hebrew, the chosen beer
From Spaceflightnow.com: "The European Space Agency's ambitious Huygens probe descended to Saturn's moon Titan today, becoming the first spacecraft to touch the mysterious world's surface."
For a more interesting inside look, Emily Lakdawalla of the Planetary Society is running a blog from Huygens mission control in Darmstadt, Germany. The blog is being updated as events happen.
Here's the wikipedia page for the Huygens Probe.
For a more interesting inside look, Emily Lakdawalla of the Planetary Society is running a blog from Huygens mission control in Darmstadt, Germany. The blog is being updated as events happen.
Here's the wikipedia page for the Huygens Probe.
im just going to throw this out there. my old 1997 jvc fs-d88 (cd/cassette/radio tuner) micro audio system is crapping out. the goal in replacement would be to find a hot system that could really pump it out (when needed) that you could play your airport express delivered wireless lap through and that you could also run dvds and cable tv audio through. im crazy about those KLH kloss designed stereos but they supposedly dont have aux input for your i.pod (and therefore laptop?) im thinking about staying with jvc and this looks close to what im looking for in my price range. trying to stay very simple but take advantage of the airport express (steaming internet radio) laptop-mp3's (ipod) dvd/cd digital-cable-tv stuff. cassettes ha ha ha. i would keep the vhs player but it wouldnt need to stay permanently hooked up. then again dave would ad tivo too but ill have to wait on that.
skinny loves wd~50:
last nite the food was fab, i am not sure i will eat a better meal this year, this years bay scallops might even be better than last year (which were the #1 in nyc), the new monkfish dish is fantastic, and the desserts were stunning as usual (french toast is not just for breakfast anymore)......
last nite the food was fab, i am not sure i will eat a better meal this year, this years bay scallops might even be better than last year (which were the #1 in nyc), the new monkfish dish is fantastic, and the desserts were stunning as usual (french toast is not just for breakfast anymore)......
go nancy
ok one more time. there were no wmd
madc0w pr0d
While both of the terrorist pilots who crashed into the World Trade Center were students at Venice Florida’s Huffman Aviation, the flight school's owner Wallace J. Hilliard, 72, of Naples, FL., was simultaneously pursuing a diplomatic opening to Fidel Castro’s Cuba.
But it's Hilliard’s involvement with ADNAN KHASHOGGI, arms merchant and international fugitive, which we find most intriguing. The SAUDI BILLIONAIRE’s name has now surfaced in connection with the ownership of two of the election service companies whose performance in the 2004 Presidential contest has inspired heated controversy.
While both of the terrorist pilots who crashed into the World Trade Center were students at Venice Florida’s Huffman Aviation, the flight school's owner Wallace J. Hilliard, 72, of Naples, FL., was simultaneously pursuing a diplomatic opening to Fidel Castro’s Cuba.
But it's Hilliard’s involvement with ADNAN KHASHOGGI, arms merchant and international fugitive, which we find most intriguing. The SAUDI BILLIONAIRE’s name has now surfaced in connection with the ownership of two of the election service companies whose performance in the 2004 Presidential contest has inspired heated controversy.
Glad to have Randy Johnson as a Yankee (better he were 10 years younger) but he’d better adjust to the big city. He’s on Letterman tonight, and this incident prompts me to predict an item:
Top 10 ways for a sportswriter to get punched out:
#1: Ask Randy Johnson why they call him “the Big Eunuch”
You come up with the other 9.
Top 10 ways for a sportswriter to get punched out:
#1: Ask Randy Johnson why they call him “the Big Eunuch”
You come up with the other 9.
"WASHINGTON (AP) - The Bush administration paid a prominent black journalist to promote President Bush's education law and give Education Secretary Rod Paige media time, records show.
Armstrong Williams, a nationally syndicated radio, print and television personality, was paid $240,000 by the Education Department to promote the No Child Left Behind Act."
[just add the sound of a democracy swirling down the tube]
Armstrong Williams, a nationally syndicated radio, print and television personality, was paid $240,000 by the Education Department to promote the No Child Left Behind Act."
[just add the sound of a democracy swirling down the tube]
(gifs in kind)
Debbie Wye's enthusiasm for prints is untainted and contagious. It is nice to see her get some recognition for an often unsung department/medium.
