bruno, which is the genghis khan you recommended. mongol?
i'm finding lots of R rated ones...
i'm finding lots of R rated ones...
Back in CA. Great to see everyone.
for MB: design hell
Kseniya Simonova's Amazing Sand Drawing
http://www.youtube.com/watch_popup?v=vOhf3OvRXKg
....skinny
http://www.youtube.com/watch_popup?v=vOhf3OvRXKg
....skinny
Interesting tidbit: Google doesn't understand importance of integrating multiple Bluetooth profiles. Might explain why I lost some features moving from ancient phone to Droid.
pop up house
… agro /industrial shelter over house, shown in print edition, very cool
Once again, you're welcome Vice President Cheney.
I will be porked out from a nashville weekend but FYI
5 chefs 5 winerys (one very cool) 5 pigs
march 21
http://www.cochon555.com/
2nd annual, count me in for the 3rd
5 chefs 5 winerys (one very cool) 5 pigs
march 21
http://www.cochon555.com/
2nd annual, count me in for the 3rd
anything to this ?
Hi restaurant people - if anyone hears of any available server positions, Joel's been looking for a job for a couple of months. (When we returned from Cape Cod we foolishly thought he could find something better than Falai.) He's had a bunch of 2nd meetings but nothing has materialized. Any leads would be appreciated!
"I just felt like I didn't come all the way to Vancouver not to pull out the big guns," White said. "I put down the tricks I've worked so hard on. It was the savvy thing to do. Saucy. Keep it weird. My coach said at the top: Don't do this unless you're going to stomp it."wapo
Diamond is now trying to get permission and funds knock down a wall at the west end of the tunnel. He thinks there may be a perfectly preserved locomotive from the 1800s behind the wall -- or even the missing pages of Booth's diary that list the conspirators involved in Lincoln's death. Next tour, Feb 28th. Think I'll take Ryley.
Valentine's at WD~50 was another memorable meal. You all know the drill, Wylie rocks, etc.... But here's a recap if you're interested where the menu is at these days. We did the tasting.
Sweet shrimp, sea urchin, black truffle parsnip
Cuttle fish, root beer gelee, watercress
Foie gras 2 ways - as a puck with passionfruit inside, and as an aerated rice krispie treat looking thing that was actually soft like a cloud of foie. I think the 2 way version might have been special for us as the passionfruit puck is on the menu by itself.
Scrambled egg ravioli, charred avacado, fluke (still dreaming about this one.)
Bay scallops, tamarind, grated bone marrow, bulgar, pickled crosgnes (this was subbed for the cold fried chicken we'd had before.)
Langoustine, red pepper, black sesame, shiso (insanely good texture on the langoustine!)
Beef and bernaise, sour dough black vinegar sauce
Lamb loin, black garlic romesco, soybean, pickled garlic chive
...Couple desserts...
One thing I've noticed over the years is that the portions have gotten a little bit bigger. I hit the wall in the final course. Back in the day he always nailed it for me so I would be exactly full but not a bit more. Still not really a complaint though as I don't eat so much and I'm sure he got complaints over the years from larger eaters. And plus, how can you really complain about too much? Just sort of interesting though since his portions always seemed like a brave move.
Sweet shrimp, sea urchin, black truffle parsnip
Cuttle fish, root beer gelee, watercress
Foie gras 2 ways - as a puck with passionfruit inside, and as an aerated rice krispie treat looking thing that was actually soft like a cloud of foie. I think the 2 way version might have been special for us as the passionfruit puck is on the menu by itself.
Scrambled egg ravioli, charred avacado, fluke (still dreaming about this one.)
Bay scallops, tamarind, grated bone marrow, bulgar, pickled crosgnes (this was subbed for the cold fried chicken we'd had before.)
Langoustine, red pepper, black sesame, shiso (insanely good texture on the langoustine!)
Beef and bernaise, sour dough black vinegar sauce
Lamb loin, black garlic romesco, soybean, pickled garlic chive
...Couple desserts...
One thing I've noticed over the years is that the portions have gotten a little bit bigger. I hit the wall in the final course. Back in the day he always nailed it for me so I would be exactly full but not a bit more. Still not really a complaint though as I don't eat so much and I'm sure he got complaints over the years from larger eaters. And plus, how can you really complain about too much? Just sort of interesting though since his portions always seemed like a brave move.
Great meal at last week Marlow. Epic meal at WD for Valentine's. Will write about them soon. But finally went to the new (-ish) sushi place in the hood tonight and: O. My. God. Sushi UO. 151 Rivington. Chef (what do you say? Sushi master?) was previously at 15 East, and Masa before that. Had several of the best things I've ever eaten. Divine. Highly recommended.
obama hearts unicorns
The Wine Trials
Robin Goldstein talks about this year’s best wines under $15. He’s co-author of The Wine Trials 2010, a bestselling guide to inexpensive wines tested by a double-blind panel of wine experts and consumers.
Robin Goldstein talks about this year’s best wines under $15. He’s co-author of The Wine Trials 2010, a bestselling guide to inexpensive wines tested by a double-blind panel of wine experts and consumers.
Can't find the droid thread. But got some more info. I haven't tried it, but a colleague recommended pdanet for tethering (i.e. using the droid as a wireless broadband modem for a computer). Verizon doesn't offer that feature, but this app makes it work.
just saw a movie; trouble the water. It is about Katrina-- amazing! Has anyone else seen it?
