shine 8/07
I'm still trying to get my mind around yesterday's news that Exxon's 2007 profit of 40 billion dollars equates to 1,300 dollars a second.
dont really care about the world of hobbits but if i did id be glad to hear that the director of pans labyrinth is taking over directorial responsibilities .
first family?
And this is without the Dems campaigning in Fla.
from here
| Clinton | 856,944 |
| McCain | 693,425 |
| Romney | 598,152 |
| Obama | 568,930 |
| Giuliani | 281,755 |
| Huckabee | 259,703 |
| Edwards | 248,575 |
from here
hectors video pics
skinny's been cooking some amazing heirloom beans from this place. yum!
dumpling house on eldridge underwent a reno over new years and i just paid them my first visit. id often go to the dumpling place on allen because it was quicker and less chaotic. its still quicker but the food is undeniably better and the menu is more expansive on eldridge and now theyve mitigated some of the chaos by adding a numbered check system. no more elbowing for space at the counter and hoping to get served. plus they added another storefront so its spacious (by comparison) and the kitchen is much larger so the food prep is faster. all this did not come without a cost however as dumplings are now 4 for $1 instead of 5. normally id howl at such price gouging but ill wait until the move to 3 for a buck.
now ive got to go. my roast pork noodle soup is getting cold.
now ive got to go. my roast pork noodle soup is getting cold.
While sitting at your desk lift your right foot off the ground and start making clockwise circles with it. Now raise your right hand in the air and draw the number 6. Your foot will switch to making counter clockwise circles.
Huh? Found here.
Huh? Found here.
cat acter?
"My Blueberry Nights is a 2007 film directed by Wong Kar Wai, starring Norah Jones and Jude Law. It also features Rachel Weisz, Natalie Portman, David Strathairn and Cat Power. "
"My Blueberry Nights is a 2007 film directed by Wong Kar Wai, starring Norah Jones and Jude Law. It also features Rachel Weisz, Natalie Portman, David Strathairn and Cat Power. "
hot hot heat
juno what...?
duck!
Googles guru of giving (from Economist)
They hired Dr Larry Brilliant.....and what did he do in the past??
Dr for the Greatful Dead in the 60's/70's, worked for WHO in India on a successful smallpox-eradication programme, created Seva (with some help from the G Dead) helped 3M people to not go blind, CEO of two public firms, and was co-founder of The Well.
Looking forward to what they can do!!
They hired Dr Larry Brilliant.....and what did he do in the past??
Dr for the Greatful Dead in the 60's/70's, worked for WHO in India on a successful smallpox-eradication programme, created Seva (with some help from the G Dead) helped 3M people to not go blind, CEO of two public firms, and was co-founder of The Well.
Looking forward to what they can do!!
The 10 Best New Restaurants
By FRANK BRUNI
Published: December 26, 2007
1. MOMOFUKU SSAM BAR It’s tempting to choose something else, given how much acclaim has come to Momofuku’s chef and co-owner, David Chang. But Ssam Bar, which began full dinner service in January, deserves top honors for its inventive, flavor-packed dishes and its rebelliousness in dispensing with the trappings that usually accompany such sophisticated food.
2. SOTO If you love uni, you’ll find it pressed into more dishes and more creative uses at this small, sly Japanese restaurant than anywhere else.
3. (TIE) ANTHOS It looks a bit of a downer but the best of its food is exhilarating. This restaurant marks another determined step forward in Michael Psilakis’s quest to lift Greek cooking to new heights.
4. INSIEME Bolstered by the success of Hearth, Marco Canora took his assured Italian cooking uptown and upscale at this restaurant, which is notable as well for the terrific wine list of the co-owner Paul Grieco.
5. PARK AVENUE WINTER/SPRING/SUMMER/AUTUMN The name and décor, like the menu, change with the seasons, a gimmick that might grate if the cooking wasn’t so pleasing.
6. RESTO Head to this nouveau Belgian newcomer for deviled eggs on fried pork jowl, audaciously fatty lamb ribs and scores of fine beers.
7. 15 EAST The space vacated by Tocqueville became a credible, tranquil Japanese restaurant with especially fine sushi and sashimi.
8. ALLEN & DELANCEY An insanely romantic, cozy vibe is crucial to this dark hideaway’s appeal, but the chef Neil Ferguson’s refined Continental cooking also holds its own.
9. PAMPLONA This Spanish restaurant wasn’t all that much prettier than Ureña, which it replaced. But the same chef, Alex Ureña, produced some equally memorable food and made it more accessible.
10. MAI HOUSE By heading to TriBeCa and teaming with Drew Nieporent, the chef Michael Huynh got a more spacious, stylish stage for the kind of Vietnamese cooking he had been doing at Bao 111 in the East Villag
By FRANK BRUNI
Published: December 26, 2007
1. MOMOFUKU SSAM BAR It’s tempting to choose something else, given how much acclaim has come to Momofuku’s chef and co-owner, David Chang. But Ssam Bar, which began full dinner service in January, deserves top honors for its inventive, flavor-packed dishes and its rebelliousness in dispensing with the trappings that usually accompany such sophisticated food.
2. SOTO If you love uni, you’ll find it pressed into more dishes and more creative uses at this small, sly Japanese restaurant than anywhere else.
3. (TIE) ANTHOS It looks a bit of a downer but the best of its food is exhilarating. This restaurant marks another determined step forward in Michael Psilakis’s quest to lift Greek cooking to new heights.
4. INSIEME Bolstered by the success of Hearth, Marco Canora took his assured Italian cooking uptown and upscale at this restaurant, which is notable as well for the terrific wine list of the co-owner Paul Grieco.
5. PARK AVENUE WINTER/SPRING/SUMMER/AUTUMN The name and décor, like the menu, change with the seasons, a gimmick that might grate if the cooking wasn’t so pleasing.
6. RESTO Head to this nouveau Belgian newcomer for deviled eggs on fried pork jowl, audaciously fatty lamb ribs and scores of fine beers.
7. 15 EAST The space vacated by Tocqueville became a credible, tranquil Japanese restaurant with especially fine sushi and sashimi.
8. ALLEN & DELANCEY An insanely romantic, cozy vibe is crucial to this dark hideaway’s appeal, but the chef Neil Ferguson’s refined Continental cooking also holds its own.
9. PAMPLONA This Spanish restaurant wasn’t all that much prettier than Ureña, which it replaced. But the same chef, Alex Ureña, produced some equally memorable food and made it more accessible.
10. MAI HOUSE By heading to TriBeCa and teaming with Drew Nieporent, the chef Michael Huynh got a more spacious, stylish stage for the kind of Vietnamese cooking he had been doing at Bao 111 in the East Villag
the importance of being earest on tcm now
Apparently the first NY State record for Scott’s Oriole, in Union Square Park 1/24/08. Seen as early as 12/4/07, it was initially reported as an Orchard Oriole, but when photos were posted online yesterday experts suggested Scott’s, a southwestern species. 100+ birders showed up today and the bird was pretty cooperative, frequenting the plantings adjacent to the statue of Gandhi. It was generally held to be a Scott’s, though some thought it too small, and the lack of white tail tips could be cage wear, indicating an escapee, but everyone hopes it’s a legitimate bird. A lot of online analysis is apt to ensue.
The “Beer Kir” at Marco Moreira’s 15 East is a Japanese beer-based mixed drink: Sapporo is floated on a shot of honeyed sweet potato vinegar, adding a sweet-sour edge to the dry lager. For the purposes of home experimentation, we found Benímosu ($11.35 for 4 oz.), the same artisanal vinegar used in Beer Kir at Katagiri, a Japanese food store on 59th Street. Made in Kyoto from purple potatoes and koji rice, Benímosu has clean, rounded flavor that’s meant to be added to beer in a 1:5 ratio, which means a 4 ounce bottle of the stuff won’t even last a 6 pack. For more budget beer-vinegar drinks, Katagiri has a whole shelf of (mostly) fruit-based vinegar for cocktail mixing. There’s even one made from sake lees, the unfermentable dregs collected from the bottom of sake brewing tanks.
While the small store may not be decorated with antique fixtures or feature anything remotely resembling vintage, Katagiri’s grocery side (there’s an incense and kimono shop next door) has been in the same spot for 101 years, a piece of old New York food culture founded just 3 years before the cornerstone of the Bohemian Hall and Beer Garden was set in Astoria, and 7 whole years before Russ & Daughters started kicking the herring out of Houston Street. It’s worth a visit, even if the place doesn’t steep itself in self-conscious historicity, for hard-to-find fresh shiso, or to sample something from its tiny sushi counter. If you feel like hurting your mouth, pick up a small jar of Yuzu Kosho ($5.39), a super intense all-purpose condiment made from yuzu zest preserved in salt and chili pepper.
Katagiri & Co.
224 East 59th Street
(212) 755-3566
While the small store may not be decorated with antique fixtures or feature anything remotely resembling vintage, Katagiri’s grocery side (there’s an incense and kimono shop next door) has been in the same spot for 101 years, a piece of old New York food culture founded just 3 years before the cornerstone of the Bohemian Hall and Beer Garden was set in Astoria, and 7 whole years before Russ & Daughters started kicking the herring out of Houston Street. It’s worth a visit, even if the place doesn’t steep itself in self-conscious historicity, for hard-to-find fresh shiso, or to sample something from its tiny sushi counter. If you feel like hurting your mouth, pick up a small jar of Yuzu Kosho ($5.39), a super intense all-purpose condiment made from yuzu zest preserved in salt and chili pepper.
Katagiri & Co.
224 East 59th Street
(212) 755-3566
