couple of obvious jokes but pretty funny opening monologue.
Venison sous vide for the second time in a week. This time at Masa's. This could be habit forming.
Following a surprise $7 million donation left to Lake Forest College by 1931 alumnus and "secret millionaire" Grace Groner, many are wondering about the generous woman who lived so modestly in one of the richest Chicago suburbs.
Groner worked as a secretary at Abbott Laboratories for 43 years--where she made a $180 stock purchase in 1935, the Chicago Tribune reports. She reinvested the dividends over the years, and at the time of her death--at the age of 100--it was worth $7 million.
Groner's lawyer was one of the few people who knew about her fortune, the Tribune reports:
She lived in an apartment for many years before a friend willed her a tiny house in a part of town once reserved for the servants. Its single bedroom could barely accommodate a twin bed and dresser; its living room was undoubtedly smaller than many Lake Forest closets.
Groner worked as a secretary at Abbott Laboratories for 43 years--where she made a $180 stock purchase in 1935, the Chicago Tribune reports. She reinvested the dividends over the years, and at the time of her death--at the age of 100--it was worth $7 million.
Groner's lawyer was one of the few people who knew about her fortune, the Tribune reports:
She lived in an apartment for many years before a friend willed her a tiny house in a part of town once reserved for the servants. Its single bedroom could barely accommodate a twin bed and dresser; its living room was undoubtedly smaller than many Lake Forest closets.
Anybody know--Yoshi Sodeoka? Nutty videos...Cant post links..sorry..
sdb
sdb
Hendricks uses a blend of spirits produced from a Carter-Head Still (constructed in 1948), of which there are only a small number in the world, and a small pot still, originally built in 1860 by Bennett, Sons & Shears. Both have been restored to working order after being bought at auction in the 1960s by current William Grant Life President, Charles Gordon. The two stills produce strikingly different styles of gin due to their different construction and methods of distillation
Someone at Reddit started a "funniest picture on the interwebs" contest. I kinda like this one. I suppose it works better if you're a geek who's familiar with the O'Reilly technical book series.
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.
