the inauguration opening celebration is being broadcasted on HBO (HD) for free for non-subscribers.heres the schedule. im hoping jamie fox comes out in his Wanda character.
i guess i was distracted by the plane in the hudson miracle and missed that patrick mcgoohan died. secret agent and the prisoner. master of cold war era tv (sur)realism.
"Democrats sneak Net neutrality rules into 'stimulus' bill". Haven't had time to read through this so I don't know if it's true or what the bill looks like. But could be interesting.
i highly recomand the nick cave show!!
http://www.jackshainman.com/dynamic/artist.asp?ArtistID=23
http://www.jackshainman.com/dynamic/artist.asp?ArtistID=23
The 2009 Closings have begun......
Patois on Smith St, the first place to open there in the new era
Fiamma, the 3* place that lost its chef but still will this be the last of the 3*ers??
Ruby Foo's Uptown, the same owner (well old owner Steve Hanson sold out at the right time)
Patois on Smith St, the first place to open there in the new era
Fiamma, the 3* place that lost its chef but still will this be the last of the 3*ers??
Ruby Foo's Uptown, the same owner (well old owner Steve Hanson sold out at the right time)
make 'em laugh on pbs @ 8.
Wow.
deadlicious
french comix shit and more via easydreamer (PCL links dump) links column via things magazine links column
french comix shit and more via easydreamer (PCL links dump) links column via things magazine links column
anti-mega
you bet your garden
sneak peek at diablo codys united states of tara. pretty odd premise, a suburban mom with multiple personality disorders and the family that tolerates her.
Marlow & Daughters. Coming soon...
saddest thing I read lately:
"Sometimes we tell jokes to lighten the mood although we don't laugh at the jokes."
"Sometimes we tell jokes to lighten the mood although we don't laugh at the jokes."
Closing out the Holiday Season on Epiphany with
The Twelve Birds of Christmas – Brooklyn Edition
(OK, a couple of them are bugs, but let’s not quibble.)
Merlin Falcon at Owl’s Head Park
Scarlet Tanager at Owl’s Head 11/9/08 (very late)
Rusty Blackbird in Prospect Park (40% decline over the last 20 years)
Olive-sided Flycatcher at Calvert Vaux Park
Eyed Elator! Calvert Vaux Park
Monarch sex at Calvert Vaux Park
Horned Lark blending in with gravel at Calvert Vaux Park
American Golden-plover at Calvert Vaux Park
Eastern Bluebirds at Owl’s Head Park
Winter plumage Sanderling at Dyker Beach on Gravesend Bay
Why does Wilson’s Warbler insist on showing me its rear? Owl’s Head Park
And the first good bird of 2009 (well, it’s early.) Can you pick it out among 700 gulls?
Look closer, middle back, bigger than Ring-billed, smaller than Herring, darker than either, but not quite as dark as Great Black-backed…
Maybe from this angle…
Yes it’s a Lesser Black-backed Gull on the Lake in Prospect Park; a good rarity in the City (of course there are plenty in Buck’s County PA, but in bird watching everything is context.)
Merlin Falcon at Owl’s Head Park
Scarlet Tanager at Owl’s Head 11/9/08 (very late)
Rusty Blackbird in Prospect Park (40% decline over the last 20 years)
Olive-sided Flycatcher at Calvert Vaux Park
Eyed Elator! Calvert Vaux Park
Monarch sex at Calvert Vaux Park
Horned Lark blending in with gravel at Calvert Vaux Park
American Golden-plover at Calvert Vaux Park
Eastern Bluebirds at Owl’s Head Park
Winter plumage Sanderling at Dyker Beach on Gravesend Bay
Why does Wilson’s Warbler insist on showing me its rear? Owl’s Head Park
And the first good bird of 2009 (well, it’s early.) Can you pick it out among 700 gulls?
Look closer, middle back, bigger than Ring-billed, smaller than Herring, darker than either, but not quite as dark as Great Black-backed…
Maybe from this angle…
Yes it’s a Lesser Black-backed Gull on the Lake in Prospect Park; a good rarity in the City (of course there are plenty in Buck’s County PA, but in bird watching everything is context.)
Hey Skinny, I got a can of wine preserver as a Christmas gift. Do you recommend?
some folks think this chef rocks......maybe will try
(from ny mag)
Shang
187 Orchard St., New York, NY 10002
Susur Lee is a household name in Toronto, where he named his restaurants Susur and Lee. At his Manhattan debut, located at the new Thompson LES boutique hotel, the theme is global Chinese, or variants of the traditional cuisine as emigrants brought it with them to other countries.
(from ny mag)
Shang
187 Orchard St., New York, NY 10002
Susur Lee is a household name in Toronto, where he named his restaurants Susur and Lee. At his Manhattan debut, located at the new Thompson LES boutique hotel, the theme is global Chinese, or variants of the traditional cuisine as emigrants brought it with them to other countries.
another to add to the 09 list, i hear its insane and still under the radar, but $$$$ (below is New Yorker)
Kyo Ya
94 E. 7th St. (212-982-4140)
by Leo Carey December 10, 2007
Kyo Ya specializes in kaiseki, a form of cuisine said to have originated in sixteenth-century Kyoto, initially as an accompaniment to the tea ceremony. To eat the full, ten-course meal at Kyo Ya, you have to book a day or two in advance, since esoteric ingredients are shipped from Japan. (The regular menu, however, can be ordered anytime, and abounds with similar dishes.)
The ambience is calm, the clientele largely Japanese, and the interior full of gorgeous details. A wall of rippling wood swoops near the bar; men’s and women’s toilets are marked by a fern and a flower, respectively. Plates, from thinnest glazed porcelain to chunky, asymmetric, almost volcanic stoneware, become an art form; you’re unlikely ever to see the same plate or sake cup twice. Despite the precision, there’s no anxious effort to impress, and you get the feeling that the staff would prepare food this elaborate even if they were just eating it themselves.
And it is elaborate. Pressed sushi is covered with a thin speckled film of kombu, edible kelp: it looks as if lacquer had been applied over the rice. A simple apéritif of shochu, garnished with tiny morsels of pear cut in leaf and star shapes, tastes the way you imagine dew might. Monkfish liver is presented in a vase of pebbles, abalone on a cushion of salt; you get to sear small rectangles of beef on a terrifyingly hot shiny stone. Dried mullet roe (which you grill over an open flame) looks like carrot, has the consistency of bean curd, and tastes like anchovy, only more so. Coupled with a rectangular tablet of daikon radish, it looks uncannily like a mah-jongg tile. Aigamo duck comes with a cake of mochi—a kind of rice polenta with a texture between dough and string cheese but stickier than either. (In Japan, people occasionally suffocate while eating it.) The kaiseki meal culminates in a dish that might seem plain: steamed rice. But the silvery Koshihikari rice from Uonuma is highly prized, and here it is served with condiments including twice-grilled salmon as light and brittle as a cracker and as salty and desiccated as jerky. If you can’t finish, you might be given a kaiseki doggy bag: rice balls encased in nori seaweed, and wrapped for the journey home in a bamboo leaf. (Open Tuesdays through Sundays for dinner. Dishes $9-$32; kaiseki from $120.)
Kyo Ya
94 E. 7th St. (212-982-4140)
by Leo Carey December 10, 2007
Kyo Ya specializes in kaiseki, a form of cuisine said to have originated in sixteenth-century Kyoto, initially as an accompaniment to the tea ceremony. To eat the full, ten-course meal at Kyo Ya, you have to book a day or two in advance, since esoteric ingredients are shipped from Japan. (The regular menu, however, can be ordered anytime, and abounds with similar dishes.)
The ambience is calm, the clientele largely Japanese, and the interior full of gorgeous details. A wall of rippling wood swoops near the bar; men’s and women’s toilets are marked by a fern and a flower, respectively. Plates, from thinnest glazed porcelain to chunky, asymmetric, almost volcanic stoneware, become an art form; you’re unlikely ever to see the same plate or sake cup twice. Despite the precision, there’s no anxious effort to impress, and you get the feeling that the staff would prepare food this elaborate even if they were just eating it themselves.
And it is elaborate. Pressed sushi is covered with a thin speckled film of kombu, edible kelp: it looks as if lacquer had been applied over the rice. A simple apéritif of shochu, garnished with tiny morsels of pear cut in leaf and star shapes, tastes the way you imagine dew might. Monkfish liver is presented in a vase of pebbles, abalone on a cushion of salt; you get to sear small rectangles of beef on a terrifyingly hot shiny stone. Dried mullet roe (which you grill over an open flame) looks like carrot, has the consistency of bean curd, and tastes like anchovy, only more so. Coupled with a rectangular tablet of daikon radish, it looks uncannily like a mah-jongg tile. Aigamo duck comes with a cake of mochi—a kind of rice polenta with a texture between dough and string cheese but stickier than either. (In Japan, people occasionally suffocate while eating it.) The kaiseki meal culminates in a dish that might seem plain: steamed rice. But the silvery Koshihikari rice from Uonuma is highly prized, and here it is served with condiments including twice-grilled salmon as light and brittle as a cracker and as salty and desiccated as jerky. If you can’t finish, you might be given a kaiseki doggy bag: rice balls encased in nori seaweed, and wrapped for the journey home in a bamboo leaf. (Open Tuesdays through Sundays for dinner. Dishes $9-$32; kaiseki from $120.)
