Her Strut by Bob Seger
Hair Of The Dog by Nazareth
Saturday Night Special by Lynyrd Skynyrd
The Stroke by Billy Squier
Fantasy by Aldo Nova
All Over Town by April Wine
Tush by ZZ Top
Highway Star by Deep Purple
Renegade by Styx
Carry On Wayward Son by Kansas
Slow Ride by Foghat
Refugee by Tom Petty
Detroit Rock City by Kiss
Life's Been Good by Joe Walsh
Jailbreak by Thin Lizzy
20th Century Boy by T.Rex
Stranglehold by Ted Nugent
School's Out by Alice Cooper
It's A Long Way To The Top by AC/DC
Cherry Bomb by The Runaways
Queen Bitch by David Bowie
Powerman by The Kinks
Any Way You Want It by Journey
Funk #49 by James Gang
Godzilla by Blue Oyster Cult
Fox On The Run by Sweet
That 70's Song by Cheap Trick
Rock And Roll, Hoochie Koo by Rick Derringer
Bitch by The Rolling Stones
Hold Your Head Up by Argent
Never Been Any Reason by Head East
Let It Ride by Bachman-Turner Overdrive
Rock 'N' Roll Machine by Triumph
Mississippi Queen by Mountain
Heavy Metal by Sammy Hagar
Rock The Nation by Montrose
The Breakup Song by Greg Kihn Band
Heavy Metal (Takin' a Ride) by Don Felder
La Grange by ZZ Top
Ah! Leah! by Donnie Iris
Tuesday, April 12, 2011
Monday, April 04, 2011
Sunday, March 20, 2011
NYTimes Asia Issue: Bangkok
NYTimes Asia Issue
THAILAND
31 Bangkok Hop a Khlong Saen Saep boat taxi at Pratunam Pier (behind Gaysorn Plaza) to Bo Bae. A tiny soi, or side street, off Lang Suan Road leads to Bangkok’s oldest market, Nang Leong. Make an offering at the Chinese temple and then snack on specialties like sai-krok plaa naem (rice topped with sour pork, pickled shallots and shredded fish). Pick up kanom (sweets) at Mae Som Jit and exit past Chalerm Thani movie theater, enitrely made of teak.
32 Bangkok The Grand Palace, with its medley of temples and glittering spires, is Bangkok’s glory. From downtown, skim over the traffic on the Sky Train to the Saphan Taksin stop, go down Exit 2 to the pier and pay 14 baht ($1.35 at 30 baht to the dollar) to ride the Chao Phraya Express public riverboat to Tha Chang. Savor the clamor of food stalls, and sample fried banana, dragon fruit or countless other snacks. Visit the hall of the Emerald Buddha, then walk 900 yards to Wat Po, home of the country’s largest reclining Buddha, to the camphor-scented cool of its famous massage school.
THAILAND
31 Bangkok Hop a Khlong Saen Saep boat taxi at Pratunam Pier (behind Gaysorn Plaza) to Bo Bae. A tiny soi, or side street, off Lang Suan Road leads to Bangkok’s oldest market, Nang Leong. Make an offering at the Chinese temple and then snack on specialties like sai-krok plaa naem (rice topped with sour pork, pickled shallots and shredded fish). Pick up kanom (sweets) at Mae Som Jit and exit past Chalerm Thani movie theater, enitrely made of teak.
32 Bangkok The Grand Palace, with its medley of temples and glittering spires, is Bangkok’s glory. From downtown, skim over the traffic on the Sky Train to the Saphan Taksin stop, go down Exit 2 to the pier and pay 14 baht ($1.35 at 30 baht to the dollar) to ride the Chao Phraya Express public riverboat to Tha Chang. Savor the clamor of food stalls, and sample fried banana, dragon fruit or countless other snacks. Visit the hall of the Emerald Buddha, then walk 900 yards to Wat Po, home of the country’s largest reclining Buddha, to the camphor-scented cool of its famous massage school.
Wednesday, March 16, 2011
Tuesday, March 15, 2011
Edible Soil
Edible Soil Recipe from Andreas Viestad & Nathan Myhrvold
MAKE AHEAD: The mixture can be refrigerated in an airtight container for up to 1 week.
Makes about 2 1/3 cups
Ingredients:
2 tablespoons dark raisins
1/4 cup mixed nuts
1/4 cup salted smoked almonds
5 ounces (2 thin slices) black bread
1/2 cup crushed dark crispbreads, such as Wasa Hearty (about 7 half-crackers; may substitute toasted bread crumbs)
1 ounce dried porcini mushrooms
2 tablespoons dehydrated onion
2 tablespoons black olive paste, or more to taste
Pumpkin seed oil (optional)
Fresh shoots of vegetables and herbs, for garnish
Directions:
Preheat the oven to 275 degrees. Place the raisins, mixed nuts, smoked almonds and black bread on a rimmed baking sheet in a single layer. Bake for 30 to 45 minutes; the bread should be crisp on top. Turn off the oven and let the ingredients cool thoroughly. The raisins should dry to a hardened state. Coarsely chop the mixed nuts and almonds.
Tear the bread into bite-size pieces and place in the bowl of a food processor, along with the dried raisins, mixed nuts, almonds, crispbreads, dried porcini mushrooms and dried onion. Pulse to form a fairly even, coarse mixture. Add the olive paste, and pulse so the mixture resembles soil in color and consistency. If desired, drizzle in a little pumpkin seed oil and pulse to incorporate.
Divide the mixture among small glass serving containers. Arrange small edible shoots in the containers so they seem to be growing in the soil.
Recipe Source:
Adapted from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold, Chris Young and Maxime Bilet (The Cooking Lab, 2011).
MAKE AHEAD: The mixture can be refrigerated in an airtight container for up to 1 week.
Makes about 2 1/3 cups
Ingredients:
2 tablespoons dark raisins
1/4 cup mixed nuts
1/4 cup salted smoked almonds
5 ounces (2 thin slices) black bread
1/2 cup crushed dark crispbreads, such as Wasa Hearty (about 7 half-crackers; may substitute toasted bread crumbs)
1 ounce dried porcini mushrooms
2 tablespoons dehydrated onion
2 tablespoons black olive paste, or more to taste
Pumpkin seed oil (optional)
Fresh shoots of vegetables and herbs, for garnish
Directions:
Preheat the oven to 275 degrees. Place the raisins, mixed nuts, smoked almonds and black bread on a rimmed baking sheet in a single layer. Bake for 30 to 45 minutes; the bread should be crisp on top. Turn off the oven and let the ingredients cool thoroughly. The raisins should dry to a hardened state. Coarsely chop the mixed nuts and almonds.
Tear the bread into bite-size pieces and place in the bowl of a food processor, along with the dried raisins, mixed nuts, almonds, crispbreads, dried porcini mushrooms and dried onion. Pulse to form a fairly even, coarse mixture. Add the olive paste, and pulse so the mixture resembles soil in color and consistency. If desired, drizzle in a little pumpkin seed oil and pulse to incorporate.
Divide the mixture among small glass serving containers. Arrange small edible shoots in the containers so they seem to be growing in the soil.
Recipe Source:
Adapted from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold, Chris Young and Maxime Bilet (The Cooking Lab, 2011).
Wednesday, March 09, 2011
Friday, March 04, 2011
Pac Man
Yahoo
When you play the game, it might seem as if the four ghosts are actively chasing you. That's not exactly true. Iwatani intentionally avoided programming them with that purpose, since that would have resulted in Pac-Man zipping around the screen with four ghosts always right behind him.
Instead, it's only Blinky, the red ghost, who doggedly pursues you throughout the game. Pinky, the pink ghost (naturally), simply wants to position itself at a point that's 32 pixels in front of Pac-Man's mouth. The blue ghost, Inky, is seeking to position itself at a similar fixed spot. And Clyde, the orange ghost, moves completely at random.
Because the player constantly has Pac-Man on the go, however, the ghosts are always changing direction and trying to achieve their goal, which adds to the challenge of the game.
When you play the game, it might seem as if the four ghosts are actively chasing you. That's not exactly true. Iwatani intentionally avoided programming them with that purpose, since that would have resulted in Pac-Man zipping around the screen with four ghosts always right behind him.
Instead, it's only Blinky, the red ghost, who doggedly pursues you throughout the game. Pinky, the pink ghost (naturally), simply wants to position itself at a point that's 32 pixels in front of Pac-Man's mouth. The blue ghost, Inky, is seeking to position itself at a similar fixed spot. And Clyde, the orange ghost, moves completely at random.
Because the player constantly has Pac-Man on the go, however, the ghosts are always changing direction and trying to achieve their goal, which adds to the challenge of the game.
Saturday, February 19, 2011
Walking and Wind
Today ended up being a walking day. Some of it more fruitful than others. Having taken a benadryl at midnight I was out for a while but Sara was up early reading and having breakfast and working out. My spirits were eventually lifted by a nice cup of coffee. In winter here, the sun never gets very high in the sky and thus has a low angle of incidence with the horizon making for very long sunrises and sunsets, but finally finds its way up a little after nine.
We head out with the idea of finding some Icelandic sweaters with their iconic circular pattern around the collar and made of the local sheep wool. We take a long winding route into downtown passing the tall, gaudy cement church which dominates the otherwise short skyline. More interestingly is the statue of Leifer Eiriksson in front which we dutifully snap some pictures of. Even though its almost 10 at this point downtown is mostly empty and we struggle to find a coffee shop open at such an hour on a Saturday morning. We are able to find one finally and get a muffin to share with our coffees.
Noticing that the Handknitters Association is still closed we make our first stop Farmers Market, actually a local sweater shop which is located on the far side of downtown out on a large pier like peninsula. Its once we reach this peninsula that we really start feeling the wind. I quickly remember something that I recently read, it's not the temperature of Iceland that makes it uncomfortable but the wind. I later find out that steady winds are blowing at 30 mph with gusts to 45. We do wind our way to the end of the land where we are greeted with stunning views of the neighboring Mt. Esja across the bay and even more wind. At the very end we find the Farmers Market sign and the front door. We confirm that, "Opið Mán-Fös" does indeed mean open Monday through Friday with a tug on the very locked door handle. Well, it was a nice walk if a bit windy. So, we turn around and head back to town.
On the way back is the sushi place recommended by the tourist information guy, Sushi Smiðjan. With all the fishing around Iceland we had been looking forward to trying some sushi with their ultra fresh fish. Our expectations were easily met. And we ended up being there during two for one time. We both had a mixed plate of 10 pieces, with five rolls and five nigiri, and a bowl of miso. Excellent food and excellent price. We'll be back!
Nearby is the flea and fish market. The bulk of the space is for the fleas with many stalls of locals selling books and jackets and sweaters and knick knacks. Towards the back is the fish market oddly filled mainly with dried fish. We do happen upon one stall with little tubs of white cubes. We recognize these as the dreaded and famous Hakarl, a shark that when fresh is poisonous with acid in its flesh but once left to rot/ferment for a few months becomes edible. Who was the first person to figure that out??? The woman hands us toothpicks with dice sized pieces and tells us not to smell them. I do anyway, smells faintly of ammonia, and then pop it into my mouth. Not to bad, tastes like some overripe cheese. But liking fairly stinky cheeses I find it not completely repellent. We end up buying a little tub for 150 krona.
On the way home is the Handknitters Association store where we make our way to. The back half of the store is filled with shelves, floor to ceiling, packed with sweaters of all styles and sizes and colors. After trying a few I find a charcoal one that I like and that fits pretty well. With sweater in hand we head home through the strong wind for some needed napping.
After waking up we decide on the Iceland Fish & Chips shop for dinner. Its a vaguely Portland style place what with its healthy bent. No wheat, the batter is made with barley and spelt flour. Chips are baked not deep fried. And for a truly local twist, instead of mayonnaise they have various flavored skyronnaise made with the ever present skyr. After dinner we trudge back home facing straight into the seemingly ever present gale force winds.
We head out with the idea of finding some Icelandic sweaters with their iconic circular pattern around the collar and made of the local sheep wool. We take a long winding route into downtown passing the tall, gaudy cement church which dominates the otherwise short skyline. More interestingly is the statue of Leifer Eiriksson in front which we dutifully snap some pictures of. Even though its almost 10 at this point downtown is mostly empty and we struggle to find a coffee shop open at such an hour on a Saturday morning. We are able to find one finally and get a muffin to share with our coffees.
Noticing that the Handknitters Association is still closed we make our first stop Farmers Market, actually a local sweater shop which is located on the far side of downtown out on a large pier like peninsula. Its once we reach this peninsula that we really start feeling the wind. I quickly remember something that I recently read, it's not the temperature of Iceland that makes it uncomfortable but the wind. I later find out that steady winds are blowing at 30 mph with gusts to 45. We do wind our way to the end of the land where we are greeted with stunning views of the neighboring Mt. Esja across the bay and even more wind. At the very end we find the Farmers Market sign and the front door. We confirm that, "Opið Mán-Fös" does indeed mean open Monday through Friday with a tug on the very locked door handle. Well, it was a nice walk if a bit windy. So, we turn around and head back to town.
On the way back is the sushi place recommended by the tourist information guy, Sushi Smiðjan. With all the fishing around Iceland we had been looking forward to trying some sushi with their ultra fresh fish. Our expectations were easily met. And we ended up being there during two for one time. We both had a mixed plate of 10 pieces, with five rolls and five nigiri, and a bowl of miso. Excellent food and excellent price. We'll be back!
Nearby is the flea and fish market. The bulk of the space is for the fleas with many stalls of locals selling books and jackets and sweaters and knick knacks. Towards the back is the fish market oddly filled mainly with dried fish. We do happen upon one stall with little tubs of white cubes. We recognize these as the dreaded and famous Hakarl, a shark that when fresh is poisonous with acid in its flesh but once left to rot/ferment for a few months becomes edible. Who was the first person to figure that out??? The woman hands us toothpicks with dice sized pieces and tells us not to smell them. I do anyway, smells faintly of ammonia, and then pop it into my mouth. Not to bad, tastes like some overripe cheese. But liking fairly stinky cheeses I find it not completely repellent. We end up buying a little tub for 150 krona.
On the way home is the Handknitters Association store where we make our way to. The back half of the store is filled with shelves, floor to ceiling, packed with sweaters of all styles and sizes and colors. After trying a few I find a charcoal one that I like and that fits pretty well. With sweater in hand we head home through the strong wind for some needed napping.
After waking up we decide on the Iceland Fish & Chips shop for dinner. Its a vaguely Portland style place what with its healthy bent. No wheat, the batter is made with barley and spelt flour. Chips are baked not deep fried. And for a truly local twist, instead of mayonnaise they have various flavored skyronnaise made with the ever present skyr. After dinner we trudge back home facing straight into the seemingly ever present gale force winds.
Saturday, February 05, 2011
Le Petite Province
Pain au Chocolat: Pretty big and heavy feeling. Must be 7" long. Lots of chocolate, almost too much, pretty sweet. Dough looks more like a well risen bread than pâte feuilletée. Nice and fluffy not horrendously flakey. Cooked well, that is, not over baked, a nice golden brown color.
Tuesday, January 25, 2011
Some Music
Radiohead - I Might Be Wrong
Radiohead - 15 Step
Radiohead - Bodysnatchers
Elbow - Grounds for Divorce
Elbow - Picky Bugger
Elbow - Fallen Angel
Arcade Fire - We Used to Wait
Arcade Fire - Sprawl II
Led Zeppelin - When the Levee Breaks
Led Zeppelin - Trampled Under Foot
Jonsi - Animal Arithmetic
Bjork - Declare Independence
Amon Tobin - The Killer's Vanilla
Amon Tobin - Keep Your Distance
Amon Tobin - Hey Blondie
Metallica - Orion
Kasabian - Underdog, Secret Alphabets, Fire
DJ Shadow - Number Song
Muse - Supermassive Black Hole
Muse - Hysteria
Tricky - Slow
Tricky - Early Bird (or UK Jamaican, Excess, or Five Days)
Radiohead - 15 Step
Radiohead - Bodysnatchers
Elbow - Grounds for Divorce
Elbow - Picky Bugger
Elbow - Fallen Angel
Arcade Fire - We Used to Wait
Arcade Fire - Sprawl II
Led Zeppelin - When the Levee Breaks
Led Zeppelin - Trampled Under Foot
Jonsi - Animal Arithmetic
Bjork - Declare Independence
Amon Tobin - The Killer's Vanilla
Amon Tobin - Keep Your Distance
Amon Tobin - Hey Blondie
Metallica - Orion
Kasabian - Underdog, Secret Alphabets, Fire
DJ Shadow - Number Song
Muse - Supermassive Black Hole
Muse - Hysteria
Tricky - Slow
Tricky - Early Bird (or UK Jamaican, Excess, or Five Days)
Friday, January 21, 2011
East Side Deli
East Side Deli
Looks like and actual independent Deli in Portland, will have to try it sometime
Looks like and actual independent Deli in Portland, will have to try it sometime
Tuesday, January 04, 2011
Friday, December 24, 2010
2010 Gourmand World Cookbook Award Winners
2010 Gourmand World Cookbook Award Winners
Argentina : Siete Fuegos, Mallmann, Kaminky (V-R Editoras)
Australia : Bentley (Murdoch Books)
Austria : Sacher (Styria)
Bangladesh : Sasto Sochaton Ranna, Keka Ferdousi (Anannya)
Belgium : Dix Petits Doights Pleains de Chocolat, Pierre Marcolini
(Racine)
Bhutan : Foods of the Kingdom of Bhutan (Bhutan Foundation)
Canada : Glutton for Pleasure, Bob Blumer (Whitecap)
Chile : Gastronomia del Mar (Gourmet Patagonia)
China : Official Health Food, Master Chef Du Guang Bei
Colombia : Secretos de la Parrilla, Bernardo Gomez Cortazar (Gama)
Costa Rica : Saberes y Sabores de Boruca, Leila Garro Valverde (Gama
Print)
Czech Republic : Czech Home Cook, Jitka Rakoskikova (Mlada Fronta)
Denmark : Paul Food, Paul Cunningham (Politiker)
Ecuador : Cocina de Autor, Santiago Chamorro (Sesos Creacion
Visual-Unimarket)
Finland : Olo (Teos)
France : 1 Canard, 2 Daguin (Sud Ouest)
Ghana : Ghanaian Cook Book, Sophia Manu ((Adaex Educational Publication -
Accra)
Germany : JW4 (Wissler Group)
Greece : Every Day , Argiro Barbarigou (Liberis)
Hong Kong : Grandma, Grandpa Cook (MCCM Creations)
Hungary : Segal Viktor - Colours and Taste (Book Publishing)
Iceland :Silver of the Sea, Volundar Snaer Volundarsson (Salka)
India : Byriani-Pratibha Karan (Random House India)
Ireland : Catherine's Italian Kitchen , Catherine Fulvio (Gill McMillan)
Italy : Food Designing, Marti Guixe (Corraini)
Japan : 12 Roads and Stories of the Foods, Chieko Mukasa (Heibonya)
Latvia : Est Ir Tava Daba (Zvaigzne)
Laos : Food from Northern Laos - The Boat Landing Cookbook (Galangal
Press)
Luxembourg : Henri Schumacher Patissier (Guy Binsfeld)
Lebanon : Mouneh (Barbara Abdeni Massaad)
Malaysia : Kulit Manis, A Taste of Terengganu's Heritage. Puan Rosita Bt
Abdullah (My Viscom)
Malta : Pippa's Festa , Pippa Mattei (Miranda)
Mexico : Los Top Chefs de Mexico (Larousse)
Morocco : Le Figuier de Barbarie (Alwifak)
Netherlands : Toscanini Venticinqe (Toscanini)
New Zealand : Me'a Kai, Come Eat, Robert Oliver, Dr.Tracy Berno, Shiri
Ram (Random House NZ)
Norway : Ekte Mat, Andreas Viestad (Cappelen Damm)
Peru : History, Anecdotes, and Some Recipes from Peruvian Cuisine,
Berit Knudsen (Iandu)
Philippines : An Invitation to Malacanan (Art Post Asia)
Poland :Nature of Polish Cuisine - Woicieh Modest Amaro
Portugal : 2780 Taberna (Bertrand)
Russia : Larousse Gastronomique (Chernov)
Singapore : Above and Beyond, Singapore Airlines (Marshall Cavendish)
Slovenia : Ljubezen Skoz Zwloswx (Vale Novak-Gorenjski Tisk)
South Africa : Koekemakranka Khoi-Khoin Kultuurgoed en Kom-Kuier-Kos
Renata Coetzee (Lapa)
Spain : Las Cocinas del Camino de Santiago (Al Gusto)
Sweden : Syrat -Sour (Informationsforlaget)
Switzerland : Fusion Pur (Betty Bossi)
Trinidad Tobago : Ah'Len - Welcome (Syrian Lebanese Woman Association)
Turkey : Tadi Damagimda Kaldi, Mehmet Soykan (Food in Le Gastronomy)
UAE : Arabian Dreams, Aaron Maree (Motivate)
Uruguay : Gastronomia de las Costas de Rocha, Juan Antonio Varese
(Cruz del Sur)
UK : Noma, Rene Redzepi (Phaidon)
USA : The Essential New York Times Cookbook, Amanda Hesser (WWW Norton)
Venezuela : Las Recetas Olvidadas, Gamal El Fakih Rodriguez (Speedread)
Argentina : Siete Fuegos, Mallmann, Kaminky (V-R Editoras)
Australia : Bentley (Murdoch Books)
Austria : Sacher (Styria)
Bangladesh : Sasto Sochaton Ranna, Keka Ferdousi (Anannya)
Belgium : Dix Petits Doights Pleains de Chocolat, Pierre Marcolini
(Racine)
Bhutan : Foods of the Kingdom of Bhutan (Bhutan Foundation)
Canada : Glutton for Pleasure, Bob Blumer (Whitecap)
Chile : Gastronomia del Mar (Gourmet Patagonia)
China : Official Health Food, Master Chef Du Guang Bei
Colombia : Secretos de la Parrilla, Bernardo Gomez Cortazar (Gama)
Costa Rica : Saberes y Sabores de Boruca, Leila Garro Valverde (Gama
Print)
Czech Republic : Czech Home Cook, Jitka Rakoskikova (Mlada Fronta)
Denmark : Paul Food, Paul Cunningham (Politiker)
Ecuador : Cocina de Autor, Santiago Chamorro (Sesos Creacion
Visual-Unimarket)
Finland : Olo (Teos)
France : 1 Canard, 2 Daguin (Sud Ouest)
Ghana : Ghanaian Cook Book, Sophia Manu ((Adaex Educational Publication -
Accra)
Germany : JW4 (Wissler Group)
Greece : Every Day , Argiro Barbarigou (Liberis)
Hong Kong : Grandma, Grandpa Cook (MCCM Creations)
Hungary : Segal Viktor - Colours and Taste (Book Publishing)
Iceland :Silver of the Sea, Volundar Snaer Volundarsson (Salka)
India : Byriani-Pratibha Karan (Random House India)
Ireland : Catherine's Italian Kitchen , Catherine Fulvio (Gill McMillan)
Italy : Food Designing, Marti Guixe (Corraini)
Japan : 12 Roads and Stories of the Foods, Chieko Mukasa (Heibonya)
Latvia : Est Ir Tava Daba (Zvaigzne)
Laos : Food from Northern Laos - The Boat Landing Cookbook (Galangal
Press)
Luxembourg : Henri Schumacher Patissier (Guy Binsfeld)
Lebanon : Mouneh (Barbara Abdeni Massaad)
Malaysia : Kulit Manis, A Taste of Terengganu's Heritage. Puan Rosita Bt
Abdullah (My Viscom)
Malta : Pippa's Festa , Pippa Mattei (Miranda)
Mexico : Los Top Chefs de Mexico (Larousse)
Morocco : Le Figuier de Barbarie (Alwifak)
Netherlands : Toscanini Venticinqe (Toscanini)
New Zealand : Me'a Kai, Come Eat, Robert Oliver, Dr.Tracy Berno, Shiri
Ram (Random House NZ)
Norway : Ekte Mat, Andreas Viestad (Cappelen Damm)
Peru : History, Anecdotes, and Some Recipes from Peruvian Cuisine,
Berit Knudsen (Iandu)
Philippines : An Invitation to Malacanan (Art Post Asia)
Poland :Nature of Polish Cuisine - Woicieh Modest Amaro
Portugal : 2780 Taberna (Bertrand)
Russia : Larousse Gastronomique (Chernov)
Singapore : Above and Beyond, Singapore Airlines (Marshall Cavendish)
Slovenia : Ljubezen Skoz Zwloswx (Vale Novak-Gorenjski Tisk)
South Africa : Koekemakranka Khoi-Khoin Kultuurgoed en Kom-Kuier-Kos
Renata Coetzee (Lapa)
Spain : Las Cocinas del Camino de Santiago (Al Gusto)
Sweden : Syrat -Sour (Informationsforlaget)
Switzerland : Fusion Pur (Betty Bossi)
Trinidad Tobago : Ah'Len - Welcome (Syrian Lebanese Woman Association)
Turkey : Tadi Damagimda Kaldi, Mehmet Soykan (Food in Le Gastronomy)
UAE : Arabian Dreams, Aaron Maree (Motivate)
Uruguay : Gastronomia de las Costas de Rocha, Juan Antonio Varese
(Cruz del Sur)
UK : Noma, Rene Redzepi (Phaidon)
USA : The Essential New York Times Cookbook, Amanda Hesser (WWW Norton)
Venezuela : Las Recetas Olvidadas, Gamal El Fakih Rodriguez (Speedread)
Monday, December 13, 2010
Some workout ideas
Some of Mark Wahlberg's workout
Micky Ward Trains You for the Ring
By Bryan Payton
You need a strong core to be a strong boxer, says Ward, the pugilist Mark Wahlberg plays in The Fighter. "That's where all your power comes from. When you twist to throw a punch, you throw your hips and entire core into it." Follow his routine.
1 Pushup
15 reps
2 McGill curlup
15 reps each leg
Lie faceup—right leg straight, left leg bent so your foot is flat on the floor. With palms under your lower-back arch, lift your head and shoulders (don't bend your lower back). Pause, then lower.
3 Side crunch
15 reps each side
Lie straight on your left side and brace your feet against a wall or a heavy object. Rest your left hand on your chest, and place your right hand behind your head. Crunch your torso toward your hip. Pause, and then return to the starting position.
4 Hip-up
10 reps each side
Lie on your left side, propping your upper body up with your left elbow and forearm and keeping your knees straight. Raise your hips so that your torso is beyond parallel to the floor and your body forms a straight line from your head to ankles. Pause, and then lower.
5 Medicine-ball twist
15 reps
Hold a medicine ball at chest level, arms straight out. Without moving your torso, rotate your arms far to the left, then far to the right. That's 1 rep. Continue back and forth as fast as you can.
Do 2 or 3 circuits total.
Pushup
McGill Curlup
Side Crunch
Side Plank
Weighted Russian Twist
Micky Ward Trains You for the Ring
By Bryan Payton
You need a strong core to be a strong boxer, says Ward, the pugilist Mark Wahlberg plays in The Fighter. "That's where all your power comes from. When you twist to throw a punch, you throw your hips and entire core into it." Follow his routine.
1 Pushup
15 reps
2 McGill curlup
15 reps each leg
Lie faceup—right leg straight, left leg bent so your foot is flat on the floor. With palms under your lower-back arch, lift your head and shoulders (don't bend your lower back). Pause, then lower.
3 Side crunch
15 reps each side
Lie straight on your left side and brace your feet against a wall or a heavy object. Rest your left hand on your chest, and place your right hand behind your head. Crunch your torso toward your hip. Pause, and then return to the starting position.
4 Hip-up
10 reps each side
Lie on your left side, propping your upper body up with your left elbow and forearm and keeping your knees straight. Raise your hips so that your torso is beyond parallel to the floor and your body forms a straight line from your head to ankles. Pause, and then lower.
5 Medicine-ball twist
15 reps
Hold a medicine ball at chest level, arms straight out. Without moving your torso, rotate your arms far to the left, then far to the right. That's 1 rep. Continue back and forth as fast as you can.
Do 2 or 3 circuits total.
Pushup
McGill Curlup
Side Crunch
Side Plank
Weighted Russian Twist
Friday, December 03, 2010
Inception Stuff
Wired interviews Christopher Nolan about Inception
Inception Theory
Inception and Catharsis
Six Interpretations and Five Holes
Wedding Ring Theory
Nolan's Dream Layers
Inception Ending Blog
Possible track order for Inception soundtrack from some dude on the Hans Zimmer message board...
1. Half Remembered Dream
2. Projections
3. One Simple Idea
4. Radical Notion
5. Mombasa (first half)
6. One Simple Idea [again]
7. Paradox [first 3/4s]
8. Mombasa [last half]
8. Dream Within A Dream
9. Don’t Think About Elephants
10. 528491
11. Waiting For A Train
12. 528491 [again]
13. Paradox [last quarter]
14. Time
15. Dream Is Collapsing
Although I gotta say, I like finishing with Elephant > 528491 > Time
Inception Theory
Inception and Catharsis
Six Interpretations and Five Holes
Wedding Ring Theory
Nolan's Dream Layers
Inception Ending Blog
Possible track order for Inception soundtrack from some dude on the Hans Zimmer message board...
1. Half Remembered Dream
2. Projections
3. One Simple Idea
4. Radical Notion
5. Mombasa (first half)
6. One Simple Idea [again]
7. Paradox [first 3/4s]
8. Mombasa [last half]
8. Dream Within A Dream
9. Don’t Think About Elephants
10. 528491
11. Waiting For A Train
12. 528491 [again]
13. Paradox [last quarter]
14. Time
15. Dream Is Collapsing
Although I gotta say, I like finishing with Elephant > 528491 > Time
Sunday, November 28, 2010
Tuesday, November 16, 2010
Plumbing Fun
Fix A Running Toilet
Drain Repairs
If you have a moderately clogged drain, try this homemade drain cleaner: Pour 1/2 cup of baking soda down the drain followed by 1/2 cup of vinegar. Be careful. The two ingredients interact with foaming and fumes, so replace the drain cover loosely. Let the concoction set for about three hours before running water.
If you know the slow drain is from grease, try this treatment: Pour in 1/2 cup of salt and 1/2 cup of baking soda followed by a teakettle of boiling water. Allow to sit overnight.
You can keep your drains clog-free and odorless by using the following homemade noncorrosive drain cleaner weekly. Combine 1 cup baking soda, 1 cup table salt, and 1/4 cup cream of tartar. Stir ingredients together thoroughly and pour into a clean, covered jar. Pour 1/4 cup of mixture into drain, and immediately add 1 cup boiling water. Wait 10 seconds, then flush with cold water. Flushing weekly with a generous amount of boiling water also works well.
from http://home.howstuffworks.com/home-improvement/plumbing/how-to-unclog-a-drain.htm
Drain Repairs
If you have a moderately clogged drain, try this homemade drain cleaner: Pour 1/2 cup of baking soda down the drain followed by 1/2 cup of vinegar. Be careful. The two ingredients interact with foaming and fumes, so replace the drain cover loosely. Let the concoction set for about three hours before running water.
If you know the slow drain is from grease, try this treatment: Pour in 1/2 cup of salt and 1/2 cup of baking soda followed by a teakettle of boiling water. Allow to sit overnight.
You can keep your drains clog-free and odorless by using the following homemade noncorrosive drain cleaner weekly. Combine 1 cup baking soda, 1 cup table salt, and 1/4 cup cream of tartar. Stir ingredients together thoroughly and pour into a clean, covered jar. Pour 1/4 cup of mixture into drain, and immediately add 1 cup boiling water. Wait 10 seconds, then flush with cold water. Flushing weekly with a generous amount of boiling water also works well.
from http://home.howstuffworks.com/home-improvement/plumbing/how-to-unclog-a-drain.htm
Wednesday, November 10, 2010
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