AKA Equicanigattus.
"The computer-generated picture was created after a survey of 2,000 British pet lovers revealed the nation's perfect animal was 49 per cent dog, 35 per cent cat, nine per cent horse and seven per cent rabbit."
via DailyMail
Tuesday, September 29, 2009
England's Best Friend
No, I'm not talking about Simon Cowell. It's this guy!
AKA Equicanigattus.
"The computer-generated picture was created after a survey of 2,000 British pet lovers revealed the nation's perfect animal was 49 per cent dog, 35 per cent cat, nine per cent horse and seven per cent rabbit."
via DailyMail
AKA Equicanigattus.
"The computer-generated picture was created after a survey of 2,000 British pet lovers revealed the nation's perfect animal was 49 per cent dog, 35 per cent cat, nine per cent horse and seven per cent rabbit."
via DailyMail
What-Ever
Reuters reports that about 16,000 words in the new edition of the Shorter Oxford English Dictionary have dropped their hyphens, "as informal ways of communicating, honed in text messages and emails, spread on Web sites and seep into newspapers and books." Why? According to the editor of the Shorter OED, people have lost their hyphen confidence, and they make typography ugly.
Formerly hyphenated words now split into two:
- fig leaf
- hobby horse
- ice cream
- pin money
- pot belly
- test tube
- water bed
Formerly hyphenated words now unified into one:
- bumblebee
- chickpea
- crybaby
- leapfrog
- logjam
- lowlife
- pigeonhole
EPS ESP
Prediction realized! As you may recall, I suggested recently that Fanfarlo is about to "blow up." Lo and behold, their music was featured on the season premiere of Grey's Anatomy this week. Booya!
Sunday, September 27, 2009
Spiced Butternut Squash and Apple Soup
I just made a very tasty soup! Pardon me while I record the recipe for reference.
1 Butternut squash (2.75 lbs unpeeled)
1 White onion, diced finely
1 Granny smith apple, peeled, cored, cut into 1/2" pieces
1/2" Piece of ginger, minced
2 tsp. Vegetable oil
1-1/3 tsp. Curry powder
Allspice, to taste (generous sprinkle)
Cinnamon, to taste (generous sprinkle)
2 Cups chicken broth
Cider vinegar, to taste (about 1 tsp?)
Brown sugar, to taste (about 2 tsp?)
Black pepper, to taste
Water
Stab the squash several times with a fork and microwave over a paper towel for about 10 min. Allow to cool and cut in half. Scrape out seeds and fibers. Peel and cut into 2" pieces. Continue to microwave until soft enough to cut easily, about 10-15 additional minutes.
Heat oil in a dutch oven. Stirring often, saute onions, ginger and apples for 5 minutes over medium heat. Add curry powder, allspice and cinnamon. Stir to coat evenly. Stir in butternut squash. Add chicken broth. Bring to a boil, lower heat and cover. Simmer for 15 minutes. Puree. Add cider vinegar, brown sugar* and black pepper to taste. If necessary, gradually stir in a little water to thin consistency. Garnish with a dollop of creme friache, Greek yogurt or sour cream. Bon apetit!
*Note: If pureeing in a blender (as opposed to with a stick blender), be sure to add the brown sugar while the soup is hot.
1 Butternut squash (2.75 lbs unpeeled)
1 White onion, diced finely
1 Granny smith apple, peeled, cored, cut into 1/2" pieces
1/2" Piece of ginger, minced
2 tsp. Vegetable oil
1-1/3 tsp. Curry powder
Allspice, to taste (generous sprinkle)
Cinnamon, to taste (generous sprinkle)
2 Cups chicken broth
Cider vinegar, to taste (about 1 tsp?)
Brown sugar, to taste (about 2 tsp?)
Black pepper, to taste
Water
Stab the squash several times with a fork and microwave over a paper towel for about 10 min. Allow to cool and cut in half. Scrape out seeds and fibers. Peel and cut into 2" pieces. Continue to microwave until soft enough to cut easily, about 10-15 additional minutes.
Heat oil in a dutch oven. Stirring often, saute onions, ginger and apples for 5 minutes over medium heat. Add curry powder, allspice and cinnamon. Stir to coat evenly. Stir in butternut squash. Add chicken broth. Bring to a boil, lower heat and cover. Simmer for 15 minutes. Puree. Add cider vinegar, brown sugar* and black pepper to taste. If necessary, gradually stir in a little water to thin consistency. Garnish with a dollop of creme friache, Greek yogurt or sour cream. Bon apetit!
*Note: If pureeing in a blender (as opposed to with a stick blender), be sure to add the brown sugar while the soup is hot.
Saturday, September 26, 2009
Le Fooding
Last night I attended the first of two Le Fooding nights at PS 1 Contemporary Arts Center in Long Island City. It's a benefit for Action Against Hunger that, in their own words, brings "12 chefs, three mixologists, two butchers, one ice-cream maker, two DJs, 15 graphic designers, a select vintner, a fine Champagne, some fromages and a mystery guest, to feast your senses and do some conscious good." I'm fairly self-involved and broke, so for me it was all about the food. The whole charity thing was merely a means of rationalizing spending $30.
In case it wasn't obvious by the frequency of culinary posts on this blog, I place on the upper echelons of food media geekdom. I subscribe to four food-centric podcasts. I build my schedule around Top Chef. I read up on food gossip (did you know Sandra Lee, aka Chef Barbie, is dating Andrew Cuomo? What?). So this seemed like a valid investment, despite my three-jobs-and-barely-paying-the-bills-with-help-from-the-bank-of-mom-and-dad lifestyle. However, in retrospect, I almost wish I'd stayed home.
Part of Le Fooding's mission is to debunk myths of French elitism by championing "messy eating, casual cooking and other less refined, more egalitarian approaches to dining." FAIL. First of all, you had to be in the know to procure tickets. Secret codes were involved. Somehow an estimated 500 people were able to sniff them out. Of course, VIP tickets were available "for all the Very Indoor People." I should have realized this allusion to indoor/outdoor meant the event at the museum would be outdoor for le petits people. I spent 45 minutes waiting in line just to get in, followed by a 45-minute line for a bite of beef and a 65-minute wait for an ice cream cone. It was about 50 degrees and windy, and we were standing in a giant mud puddle. The VIPs were ushered in without wait and served in a private (warm) room, blocked by security guards. As translated by the gentleman in front of me in the entrance line, one event worker proclaimed in French, "This is a fucking mess."
The food for which I was patient enough was generally quite impressive, considering they were cooking for 500 or so. The menu, with comments:
Bo Ssäm
BY DAVID CHANG,
Momofuku, NYC
At first I couldn't find it. Did I mention there were no maps or directions? It was just a giant lawn space with sprawling, unidentified lines. I spent half my evening tracing lines to their back and hoping I was waiting for food. I finally figured out where it was, and it was not a traditional David Chang bo ssäm. Rather, it was more of a pulled pork with a side of kimchi. Disappointing.
Mini Henry IV casserole with creamed cow’s cheese
BY YVES CAMDEBORDE,
Le Comptoir du Relais, Paris
This was a mediocre chicken soup. It was worth it for the bread they served it with, though. Yummy giant garlic crouton!
Grilled chicken necks, yuzu marmalade, delfino
BY WYLIE DUFRESNE,
WD-50, NYC
These were very tasty (and greasy), though would have benefited from additional yuzu marmalade.
Grilled marinated pork ribs, “Teriyaki Pineapple” lemon grass
BY WILLIAM LEDEUIL,
Ze Kitchen Galerie, Paris
I'm not much of a rib-eater and didn't have the patience for the line. The bbq sauce smelled divine, though.
Fried corn with scallop butter
BY SEAN REMBOLD, Diner,
Brooklyn, NY
Again, couldn't deal with the line.
Barbecued sirloin steak
BY CHRISTOPHE PELÉ,
Bigarrade, Paris
The highlight of the evening, though I was hoping for more than a bite after the 45-minute wait. Also, they ran out of it quickly.
LE FROMAGE PLATE
Brie, Livarot, Emmental
BY CHEESES OF FRANCE,
served with bread from
BALTHAZAR BAKERY
The cheese and bread were unremarkable, but a godsend. It was the one stall for which there was never a line. My allies in the ice cream line and I took turns procuring slices to fend off hunger.
LE I SCREAM:
Ice cream flavors: Salted Hazelnut Gianduja, Bourbon Vanilla
BY NICHOLAS MORGENSTERN,
The Greene ice cream, Brooklyn NY
The bourbon vanilla was icy, but the salted hazelnut was divine. I'm not sure it was worth waiting over an hour for, though. I work in a gelato shop (where we have a vastly superior product, I might add). I can tell you from experience that it should not have taken that long. The line was on the verge of revolt by the time I reached the front. The sole scooper was pausing for conversations and photos. She served one bitch SIX cones. So uncool. I almost got behind the cart and scooped for her. I'm not even joking. They made Brooklyn look bad.
LE DRINK
+ BELLERUCHE 2007
M. CHAPOUTIER,
Côtes du Rhône, red
+ BELLERUCHE 2008,
M. CHAPOUTIER,
Côtes du Rhône, white
+ CHANTE ALOUETTE 2005,
M. CHAPOUTIER,
Hermitage, white
+ LA BERNARDINE 2006,
M. CHAPOUTIER,
Châteauneuf du Pape, red
+ CHAMPAGNE VEUVE CLICQUOT
YELLOW LABEL
+ S. PELLEGRINO
Sparkling Natural Mineral Water
+ ACQUA PANNA
Natural Spring Water
Three ace mixologists from New York and Paris shake it all up with Belvedere Vodka.
+ Wild Cherry Mojito
BY THIERRY HERNANDEZ,
Le Plaza Athénée, Paris
+ Moscow Mule
BY RICHARD BOCCATO & GUISEPPE GONZALEZ,
Dutch Kills, Long Island city, NY
You had to wait in a drink-ticket line, and then an additional line across the venue to pick up your beverage. I was not about to spend another hour and an additional $12 for a glass of wine.
The food was pretty tasty, but not worth the lines. I left after the event was slated to end, despite arriving on time, and did not even have time for several of the dishes. Bummer.
In case it wasn't obvious by the frequency of culinary posts on this blog, I place on the upper echelons of food media geekdom. I subscribe to four food-centric podcasts. I build my schedule around Top Chef. I read up on food gossip (did you know Sandra Lee, aka Chef Barbie, is dating Andrew Cuomo? What?). So this seemed like a valid investment, despite my three-jobs-and-barely-paying-the-bills-with-help-from-the-bank-of-mom-and-dad lifestyle. However, in retrospect, I almost wish I'd stayed home.
Part of Le Fooding's mission is to debunk myths of French elitism by championing "messy eating, casual cooking and other less refined, more egalitarian approaches to dining." FAIL. First of all, you had to be in the know to procure tickets. Secret codes were involved. Somehow an estimated 500 people were able to sniff them out. Of course, VIP tickets were available "for all the Very Indoor People." I should have realized this allusion to indoor/outdoor meant the event at the museum would be outdoor for le petits people. I spent 45 minutes waiting in line just to get in, followed by a 45-minute line for a bite of beef and a 65-minute wait for an ice cream cone. It was about 50 degrees and windy, and we were standing in a giant mud puddle. The VIPs were ushered in without wait and served in a private (warm) room, blocked by security guards. As translated by the gentleman in front of me in the entrance line, one event worker proclaimed in French, "This is a fucking mess."
The food for which I was patient enough was generally quite impressive, considering they were cooking for 500 or so. The menu, with comments:
Bo Ssäm
BY DAVID CHANG,
Momofuku, NYC
At first I couldn't find it. Did I mention there were no maps or directions? It was just a giant lawn space with sprawling, unidentified lines. I spent half my evening tracing lines to their back and hoping I was waiting for food. I finally figured out where it was, and it was not a traditional David Chang bo ssäm. Rather, it was more of a pulled pork with a side of kimchi. Disappointing.
Mini Henry IV casserole with creamed cow’s cheese
BY YVES CAMDEBORDE,
Le Comptoir du Relais, Paris
This was a mediocre chicken soup. It was worth it for the bread they served it with, though. Yummy giant garlic crouton!
Grilled chicken necks, yuzu marmalade, delfino
BY WYLIE DUFRESNE,
WD-50, NYC
These were very tasty (and greasy), though would have benefited from additional yuzu marmalade.
Grilled marinated pork ribs, “Teriyaki Pineapple” lemon grass
BY WILLIAM LEDEUIL,
Ze Kitchen Galerie, Paris
I'm not much of a rib-eater and didn't have the patience for the line. The bbq sauce smelled divine, though.
Fried corn with scallop butter
BY SEAN REMBOLD, Diner,
Brooklyn, NY
Again, couldn't deal with the line.
Barbecued sirloin steak
BY CHRISTOPHE PELÉ,
Bigarrade, Paris
The highlight of the evening, though I was hoping for more than a bite after the 45-minute wait. Also, they ran out of it quickly.
LE FROMAGE PLATE
Brie, Livarot, Emmental
BY CHEESES OF FRANCE,
served with bread from
BALTHAZAR BAKERY
The cheese and bread were unremarkable, but a godsend. It was the one stall for which there was never a line. My allies in the ice cream line and I took turns procuring slices to fend off hunger.
LE I SCREAM:
Ice cream flavors: Salted Hazelnut Gianduja, Bourbon Vanilla
BY NICHOLAS MORGENSTERN,
The Greene ice cream, Brooklyn NY
The bourbon vanilla was icy, but the salted hazelnut was divine. I'm not sure it was worth waiting over an hour for, though. I work in a gelato shop (where we have a vastly superior product, I might add). I can tell you from experience that it should not have taken that long. The line was on the verge of revolt by the time I reached the front. The sole scooper was pausing for conversations and photos. She served one bitch SIX cones. So uncool. I almost got behind the cart and scooped for her. I'm not even joking. They made Brooklyn look bad.
LE DRINK
+ BELLERUCHE 2007
M. CHAPOUTIER,
Côtes du Rhône, red
+ BELLERUCHE 2008,
M. CHAPOUTIER,
Côtes du Rhône, white
+ CHANTE ALOUETTE 2005,
M. CHAPOUTIER,
Hermitage, white
+ LA BERNARDINE 2006,
M. CHAPOUTIER,
Châteauneuf du Pape, red
+ CHAMPAGNE VEUVE CLICQUOT
YELLOW LABEL
+ S. PELLEGRINO
Sparkling Natural Mineral Water
+ ACQUA PANNA
Natural Spring Water
Three ace mixologists from New York and Paris shake it all up with Belvedere Vodka.
+ Wild Cherry Mojito
BY THIERRY HERNANDEZ,
Le Plaza Athénée, Paris
+ Moscow Mule
BY RICHARD BOCCATO & GUISEPPE GONZALEZ,
Dutch Kills, Long Island city, NY
You had to wait in a drink-ticket line, and then an additional line across the venue to pick up your beverage. I was not about to spend another hour and an additional $12 for a glass of wine.
The food was pretty tasty, but not worth the lines. I left after the event was slated to end, despite arriving on time, and did not even have time for several of the dishes. Bummer.
Thursday, September 24, 2009
Cheese or Font Game
A surprisingly challenging game in which you must determine whether a word is the name of a font or a cheese.
http://cheeseorfont.mogrify.org/images/cheeseorfont.png?1252527861
Thursday, September 17, 2009
Not So Far Around the Bend
The National wished for it, and it came true! SPIN reports, "After speculation circulated online yesterday, Matador Records made it official today: Indie pop groundbreakers Pavement will reunite for tour dates 'around the world' in 2010."
Wednesday, September 16, 2009
Monday, September 14, 2009
Obama on the Important Issues
From an ABC spokesperson:
"In the process of reporting on remarks by President Obama that were made during a CNBC interview, ABC News employees prematurely tweeted a portion of those remarks that turned out to be from an off-the-record portion of the interview. This was done before our editorial process had been completed. That was wrong. We apologize to the White House and CNBC and are taking steps to ensure that it will not happen again."
I think this trumps the Trump's as my favorite reaction to Kanye's VMA outburst:
"He couldn't care less about Beyonce. It was grandstanding to get attention."
...right. Unlike a real estate mogul spewing opinions on pop stars.
via politico and tmz; composite image above mostly stolen from the Times
Tuesday, September 1, 2009
Suicidal Swiss Cows
Over the past three days in the Swiss village of Lauterbrunnen, 28 Alpine cows and bulls have apparently committed suicide.
I guess they didn't see the happy face clouds in time. Way to go, Semple. Maybe you shouldn't have spent so much time applying your eye makeup.
via Mail Online
I guess they didn't see the happy face clouds in time. Way to go, Semple. Maybe you shouldn't have spent so much time applying your eye makeup.
via Mail Online
Happy Clouds
"Artist" Stuart Semple, i.e. the Bright Eyes fanboy in the video below, released thousands of smiley face clouds into the London sky. I guess he played Nintendo while listening to his eyeliner music:
Oooo! Aaaah! Smiles!
via Make
Lego My House-o
...I seriously need to work on my headline puns.
[Also, I apologize for the lack of consistent updates. I've been distracted transitioning from one series of jobs to another. I should have a nearly normal schedule now, though, so things will be more fluid. Plus I have all these new readers from Florida to entertain, though they're likely just the owners of Brooklyn Water Bagels googling themselves. Hello, Florida!]
Anyway, about Legos -- some whack job is building a two-story Lego house in the middle of a vineyard, complete with working toilet. Here's a picture of its progress:
See more pictures via Geeksugar.
[Also, I apologize for the lack of consistent updates. I've been distracted transitioning from one series of jobs to another. I should have a nearly normal schedule now, though, so things will be more fluid. Plus I have all these new readers from Florida to entertain, though they're likely just the owners of Brooklyn Water Bagels googling themselves. Hello, Florida!]
Anyway, about Legos -- some whack job is building a two-story Lego house in the middle of a vineyard, complete with working toilet. Here's a picture of its progress:
See more pictures via Geeksugar.
Rub-a-dub-dub, Two Men on a Tub of Ben & Jerry's
To celebrate the first day that Vermont allows same-sex marriage, Ben & Jerry's is changing the flavor Chubby Hubby to Hubby Hubby for the month of September (is it un-PC to make a fudge-packing joke?). Right on!
via Perez
via Perez
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