MB sends this picture from Syria:
"Raw lamb pulverized to the consistency of silly putty, served with a kind of mayo, copped onion pepper walnuts, oregeno cumin clove and cayenne, yummy but challenging"
"Raw lamb pulverized to the consistency of silly putty, served with a kind of mayo, copped onion pepper walnuts, oregeno cumin clove and cayenne, yummy but challenging"
james welling glass house
dallas and charlie's angels and wonder woman all set for tv makeovers. im holding out for a falcon crest remake or, at worst, small wonder.
Egypt cuts itself (almost completely) off from the internet. Shuts down text messaging. Muslim Brotherhood set to join Friday protests. ElBaradei is back in the country from Vienna and says he will lead if called upon to do so.
photo-play
Obama is doing a Q&A this afternoon sponsored by Google where the questions are all youtube videos submitted and voted on by anyone. As with a similar change.org Q&A that took place in 2009, the top question is about drug legalization. Obama sort of brushed that one off before, saying, "I don't know what this says about the online audience..." However, this time around, all 20 of the top 20 questions are about drugs. D'oh. I'm guessing this will be the last non big media mediated Q&A any President will ever do.
Q&A at 2:30 EST on youtube
Q&A at 2:30 EST on youtube
archer: season two starts tonight on fx.
im afraid to look. did it snow?
Sandy River Flood from alexandra erickson on Vimeo.
tweetpsych
sunrise earth hd / think house hunters international for the homeless on a global scale
http://mobile.nytimes.com/2011/01/25/science/25wine.xml
bittman and the minimalist changes at hand
There is a great cheese shop on avenue C! It's called Barnyard. I guess it is owned my a woman who also owns the wine shop right around the corner, Brixon 9th st btwn B & C. If you pick out cheese, you can then go into the wineshop and she will help you pair wine with it. Avenue C has so many empty storefronts all over the place but I could imagine it filling up with a bunch of fancy places.
There is a new Austrian restaurant on C between 6th and 7th. Edi and the Wolf. Haven't been yet but looking forward to trying it at some point.
There is a new Austrian restaurant on C between 6th and 7th. Edi and the Wolf. Haven't been yet but looking forward to trying it at some point.
Taking closed to new levels ... pentalobe screwed
tuned in to keith olbermann tonight. first time in months. and what do you know? he announced with little fanfare that this was his last show. no particular reason was given.
Hear yea!!!!1111!!! Medicine purveyed by means of a social arrangement mandated by the federal government shall be the ruin of this great people!
The daring Southeast Portland seafood restaurant tanks itself after a promising six-month run.
Posted by: Karen Brooks on Jan 17, 2011 at 01:15PM (PORTLAND MONTHLY)
Come February, Fin will swim with the fishes.
According to chef Trent Pierce, who confirmed the rumor, Portland’s first small-scale artisan seafood restaurant has been sold. The gutsy new wave fish house at 1852 SE Hawthorne Blvd will serve its last dinner on Valentine’s Day.
Owner Joan Dumas commented, “For personal health and relocation needs it is no longer viable for me sustain restaurant operations at Fin.” She says the building has not been sold, and is currently considering her options. Pierce had hoped to buy the restaurant after two years, and he plans to seek funding to open his own place—either a raw food bar or a gritty Italian osteria—possibly with some of his Fin comrades.
Fin swam into Portland’s comfort-food-loving market last July with ambition and adventure, breaking with old-school, large scale seafood restaurants like Jake’s. No salmon, no sturgeon, no lemon wedges, no bibs. Pierce hoped to hook us with the likes of barracuda, blue snapper, and butterfish. And he did a pretty convincing job, toying with fish and charcuterie and sending out unexpected plates marked by still-life beauty. His Hawaiian butterfish—immersed in forest-pungent porcini dust, then dunked brazenly in butter and bone marrow drippings—was one of the best dishes of 2010.
Still, the dining room felt jarringly disconnected from the kitchen, and the experience sadly did not ante up to the food and price tags. (Read my review of Fin in the February issue of Portland Monthly).
Pierce says Fin opened on a slim budget in Dumas’s former Sel Gris space, lost to a fire the previous year. “The sad thing is we’re making money now,” says Pierce. “That’s the bummer. It all boiled down to not enough dining capital.”
Catch Fin’s last wave through February 14, Tuesday through Sunday nights. A special multi-course menu will serve as the grand finale on Valentine’s Day.
Posted by: Karen Brooks on Jan 17, 2011 at 01:15PM (PORTLAND MONTHLY)
Come February, Fin will swim with the fishes.
According to chef Trent Pierce, who confirmed the rumor, Portland’s first small-scale artisan seafood restaurant has been sold. The gutsy new wave fish house at 1852 SE Hawthorne Blvd will serve its last dinner on Valentine’s Day.
Owner Joan Dumas commented, “For personal health and relocation needs it is no longer viable for me sustain restaurant operations at Fin.” She says the building has not been sold, and is currently considering her options. Pierce had hoped to buy the restaurant after two years, and he plans to seek funding to open his own place—either a raw food bar or a gritty Italian osteria—possibly with some of his Fin comrades.
Fin swam into Portland’s comfort-food-loving market last July with ambition and adventure, breaking with old-school, large scale seafood restaurants like Jake’s. No salmon, no sturgeon, no lemon wedges, no bibs. Pierce hoped to hook us with the likes of barracuda, blue snapper, and butterfish. And he did a pretty convincing job, toying with fish and charcuterie and sending out unexpected plates marked by still-life beauty. His Hawaiian butterfish—immersed in forest-pungent porcini dust, then dunked brazenly in butter and bone marrow drippings—was one of the best dishes of 2010.
Still, the dining room felt jarringly disconnected from the kitchen, and the experience sadly did not ante up to the food and price tags. (Read my review of Fin in the February issue of Portland Monthly).
Pierce says Fin opened on a slim budget in Dumas’s former Sel Gris space, lost to a fire the previous year. “The sad thing is we’re making money now,” says Pierce. “That’s the bummer. It all boiled down to not enough dining capital.”
Catch Fin’s last wave through February 14, Tuesday through Sunday nights. A special multi-course menu will serve as the grand finale on Valentine’s Day.
