Well, the Fourth of July has come and gone once more, and that means so has one more Nathan's Hot Dog Eating Contest. According to Sports Illustrated online, the whole thing was quite a spectacle, and lots of fun.
The contest this year was won by American Joey Chestnut (not pictured). A crowd of 35,000 watched and cheered, and apparently had to be entertained for about five hours before the actual contest. SI reported that there was a trampoline duo, a rock band from New Jersey, the "Bun-ette" cheerleaders, an actual on stage marriage, and a side contest for the kids (whoever stayed the cleanest while eating a hot dog won).
Sounds like quite a way to spend your Independence Day. The author of the article commented that most people only go to the contest once, and that's enough. I think I'd fall into that category. What are your thoughts on that?Read | Permalink | Email this | Comments
The United Nations Educational, Scientific, and Cultural Organization does a lot of things, including set international standards, disseminate new ideas, and "help build human and industrial capacities in diverse fields." One of the organization's most important functions, in my opinion, is to set and protect cultural heritages, which are determined by the World Heritage Committee.
The World Heritage Committee of UNESCO has a wide range of criteria they use to determine world heritages, and France wants to add its cuisine to that list. According to AFP, though, not many people think this bid is going to go through, especially after the committee rejected a similar bid from Mexico a few years ago.
Sure, most of the World Heritages are physical places or arts and traditions associated with them. Most of the criteria that World Heritage Committee uses have to do with monuments or geological locations, but criteria number three leaves cuisine open, at least in my mind: to bear a unique or at least exceptional testimony to a cultural tradition or to a civilization which is living or which has disappeared
If national cuisine doesn't bear unique testimony to cultural tradition, I don't know what does. What do you think?Read | Permalink | Email this | Comments
I've lived here a little over eight years now. Even before that, I knew that there was no better way to identify yourself as a clueless out-of-town yokel than to call our beloved city "Frisco". Such an act is considered every bit as rude as loudly addressing a Parisian in English, and is liable to make you the butt of ridicule or worse.
I cringe myself whenever I hear the abominable word uttered, but... why? Yes, I know about Emperor Norton's edict, but come on. No one really took what else he said seriously. I've also read that everyone used the word back in Norton's days, visitor and local alike.
And let's face it: "San Francisco" is a mouthful. Sure, you can call it, "The City," if you're comparing it to elsewhere in the area, but it smacks of pretension and is downright laughable to a New Yorker. "SF" is fine in writing (as long as the context is enough to prevent confusion with science fiction) but never really caught on when talking. So really, WTF?
I cringe myself whenever I hear the abominable word uttered, but... why? Yes, I know about Emperor Norton's edict, but come on. No one really took what else he said seriously. I've also read that everyone used the word back in Norton's days, visitor and local alike.
And let's face it: "San Francisco" is a mouthful. Sure, you can call it, "The City," if you're comparing it to elsewhere in the area, but it smacks of pretension and is downright laughable to a New Yorker. "SF" is fine in writing (as long as the context is enough to prevent confusion with science fiction) but never really caught on when talking. So really, WTF?
i went to the beach about a week ago. i had a spiritual experience while there. my grandmother says there is a scientific reason for this. The positive ions in the salt water make_people_happy. I played in the water, and tried to ride the waves. I'm not sure if that's the right phrase to describe trying to sit on the wave, and ride it as it crashes onto the shore. There was a slight undertow, and so it was a bit scary. and i went under and got salt water in my mouth and nose.
i've been keeping a real_journal. It's a great way to document what's going on in my life, spiritually, emotionally, and physically. I need all those components to be in synch. or, at least i want them to be. and they are.
there have been lots of themes going on lately:
rainbows
computers
electricity
nothingness
being
community
spirituality
well being
yoga
health
marriage
relationships
bridges
hope
fences
abyss
simplicity
garden of earthly delights
pure evil
suburbs
now the birds are chirping and i hope i can find my notebook so i can get it all out and then to sleep before the sun comes up.
i've been keeping a real_journal. It's a great way to document what's going on in my life, spiritually, emotionally, and physically. I need all those components to be in synch. or, at least i want them to be. and they are.
there have been lots of themes going on lately:
rainbows
computers
electricity
nothingness
being
community
spirituality
well being
yoga
health
marriage
relationships
bridges
hope
fences
abyss
simplicity
garden of earthly delights
pure evil
suburbs
now the birds are chirping and i hope i can find my notebook so i can get it all out and then to sleep before the sun comes up.
If you were to die now, at this moment, what would you think of as the best thing you've ever done in your life? Submitted by |
Even if just a minute part, given the number of drivers on the roads today, the astonishment and transformation that I've seen nn nearly each and every person that has come through the programs I am involved in gives me hope and reinforcement that once our society truly realizes the societal benefit of education -in ALL aspects of life, not just academia- then our Utopia will be well on it's way to building itself.
-=dave
- 16:43 investigating bottlecap crafts #
- 17:12 thinking crafty thoughts about community, creativity, and peace. putting off conference follow-up until sunday. #
- 19:25 organizing while my husband cooks. looking forward to electro rock 2night. #
the heat the sweat the lights
We recently tried out Hummus Place at 109 Saint Mark’s Place in Manhattan. Hummus Place is vegetarian and just about everything can be made vegan if you ask.
Health Salad
This was a healthy serving of healthy veggies- tomatoes, cucumbers, and onions in a super light dressing. Although a simple salad, there’s nothing like tiny niblets of fresh cool veggies to balance the face-stuffing that will ensue, what with the piping hot pita bread and ultra creamy hummus. Your tummy will thank you for filling it with some of this. -Ev
Side of Felafel
I've never really had hummus as a meal before, so I ordered falafel to make it feel more like a meal. Well, it turns out hummus makes an awesome meal, but I don't regret ordering the falafel. The falafel at Hummus Place is the kind I like: the moist, crispy ball variety that you get at Israeli places in NYC, as opposed to the dry patty you get at suburban Greek places. You get four balls on a little plate with Tahini and delicious green hot sauce. It's easy to get overly full at Hummus Place, but if you think you'll have room, I recommend the side of falafel! -Jim
Hummus Masabacha
To paraphrase our good friend Eppy, this was the hummus-y nail in the coffin of the Tribe of 40 Sheiks. It was a few years ago that I learned that Israeli-style hummus blew all other kinds away. And after years of enjoyment sampling here and there, the Hummus Place reigns supreme. (Just writing this review has me drooling and wanting some.) The Hummus Masabacha is a large bowl of fresh, creamy hummus with chickpeas and olive oil on top. I wish I could adequately describe how perfect this hummus tastes. Instead, I’ll focus on what it’s not- it’s not dry, lumpy, bitter, overly sesame tasting, overly lemony tasting, heavy or artificial in any way. The chickpeas on top are delicious in their own right, slightly sulfurous, almost eggy but really tasty. FYI, they’ll ask what kind of pita you want: regular or wheat. I always get the regular. Best pita bread evar. You’ll burn your fingers tearing it open but it’s so worth it. Sometimes they’ll ask if you want egg on top of the hummus, so just say no. They also bring out hot green sauce. Slap that shiznit all over. It is so spicy but AMAZING. Hummus is Yummus. -Ev
Hummus Mushroom
I wasn't sure what to expect when I ordered this dish. The menu said it was mushroom stew and hummus, and I didn't understand how those two things could go together. It never crossed my mind that you can take a bunch of hummus and make a bowl-shape in the middle of it and fill that bowl-shape with mushroom stew, but that's exactly what this dish is. And it's DELICIOUS. The mushroom stew by itself is awesome. It's kind of hearty and earthy, but at the same time it's got a tangy, almost pickley edge to it. As for the hummus, well Evelyn already told you how creamy and delicious it is. The two go together wonderfully. -Jim
The Bottom Line
Health Salad
This was a healthy serving of healthy veggies- tomatoes, cucumbers, and onions in a super light dressing. Although a simple salad, there’s nothing like tiny niblets of fresh cool veggies to balance the face-stuffing that will ensue, what with the piping hot pita bread and ultra creamy hummus. Your tummy will thank you for filling it with some of this. -EvSide of Felafel
I've never really had hummus as a meal before, so I ordered falafel to make it feel more like a meal. Well, it turns out hummus makes an awesome meal, but I don't regret ordering the falafel. The falafel at Hummus Place is the kind I like: the moist, crispy ball variety that you get at Israeli places in NYC, as opposed to the dry patty you get at suburban Greek places. You get four balls on a little plate with Tahini and delicious green hot sauce. It's easy to get overly full at Hummus Place, but if you think you'll have room, I recommend the side of falafel! -JimHummus Masabacha
To paraphrase our good friend Eppy, this was the hummus-y nail in the coffin of the Tribe of 40 Sheiks. It was a few years ago that I learned that Israeli-style hummus blew all other kinds away. And after years of enjoyment sampling here and there, the Hummus Place reigns supreme. (Just writing this review has me drooling and wanting some.) The Hummus Masabacha is a large bowl of fresh, creamy hummus with chickpeas and olive oil on top. I wish I could adequately describe how perfect this hummus tastes. Instead, I’ll focus on what it’s not- it’s not dry, lumpy, bitter, overly sesame tasting, overly lemony tasting, heavy or artificial in any way. The chickpeas on top are delicious in their own right, slightly sulfurous, almost eggy but really tasty. FYI, they’ll ask what kind of pita you want: regular or wheat. I always get the regular. Best pita bread evar. You’ll burn your fingers tearing it open but it’s so worth it. Sometimes they’ll ask if you want egg on top of the hummus, so just say no. They also bring out hot green sauce. Slap that shiznit all over. It is so spicy but AMAZING. Hummus is Yummus. -EvHummus Mushroom
I wasn't sure what to expect when I ordered this dish. The menu said it was mushroom stew and hummus, and I didn't understand how those two things could go together. It never crossed my mind that you can take a bunch of hummus and make a bowl-shape in the middle of it and fill that bowl-shape with mushroom stew, but that's exactly what this dish is. And it's DELICIOUS. The mushroom stew by itself is awesome. It's kind of hearty and earthy, but at the same time it's got a tangy, almost pickley edge to it. As for the hummus, well Evelyn already told you how creamy and delicious it is. The two go together wonderfully. -JimThe Bottom Line
It's so easy to write a bottom line for a restaurant that is so good. The bottom line is you need to get your hummus-lovin self over to Hummus Place and eat. The restaurant itself is really cute and deceptively large. You may think that it's just the small front room but it actually winds back to two other larger rooms. Plus the bathroom sinks are really cool. Not that that should be the reason you go somewhere, but still. OK stop reading now and go. Jim will probably just say the same thing. And we'll be here when you get back. So bring us some hummus. Thanks. -Ev
I have advice and a warning. The advice is that, whether you order The Hummus Masabacha or the Hummus Mushroom or some other Hummus entree, get the health salad and the felafel side, and combine it all together to make one big awesome meal. The warning is that what I have just described is enough food to feed a several people, so I recommend going to Hummus Place in a group and splitting things. Otherwise you will be terribly full of delicious food. -Jim
I have advice and a warning. The advice is that, whether you order The Hummus Masabacha or the Hummus Mushroom or some other Hummus entree, get the health salad and the felafel side, and combine it all together to make one big awesome meal. The warning is that what I have just described is enough food to feed a several people, so I recommend going to Hummus Place in a group and splitting things. Otherwise you will be terribly full of delicious food. -Jim
A musician I really like is performing at 12 Galaxies next week. I want to buy a ticket in advance in case it sells out. I see a way to buy tickets online on the 12 Galaxies website, but can I also just stop by today and buy a ticket in person, to avoid processing fees? Any idea how early in the day anyone is likely to be there? I live across the bay so stopping by takes a little planning.
- Music:Bat For Lashes - I Saw A Light
According to the news we are in for another heat wave in the City next week. Does anyone know of any restaurants in the city that have air conditioning other than large chains? During the last heat wave my husband and I made the mistake of going to Samovar and Herbivore--both felt like giant ovens. When it is too hot to cook at home, it would be nice to have some alternatives that offer an escape from the heat.
Oh my sweet
if I could I would marry you today
I know you dont have anything white
but I have a t-shirt that is, with ponies
oh my Utah
left there alone to board gate c
6
lonely
If I only could today
I would
if I could I would marry you today
I know you dont have anything white
but I have a t-shirt that is, with ponies
oh my Utah
left there alone to board gate c
6
lonely
If I only could today
I would
Filed under: Cheese, Artisan Foods
When we hear people talking about cheese, the word "affinage" often comes up. Affinage is arguably the most crucial step of cheese making and involves the aging process. Approximately 50 percent of the flavors you taste in a cheese can be attributed to the affinage. The affineur is the person in charge of the procedure. Cheese-makers will often send their cheeses to the best affineurs to age their cheeses, even if it means sending their cheese to the other side of the country.
Why is affinage so important?
Affineurs can be viewed as the foster parents of the cheese. They receive these cheeses completely fresh, before they've developed, and then, they take care of the cheeses in such a way that they each acquire their own unique characteristics. The affineur ages their cheeses in the right humidity and temperature, many times a cave. Depending on the type of cheese, they may brush, wash, and rotate the wheels. Affinage is a skill that takes many years to perfect. It's an art that involves a lot of labor.
Who are some affineurs I should be aware of?
I highly recommend that you become familiar with the cheeses of Marcel Petite, Giorgio Cravero, and Hervé Mons. These three affineurs produce exquisite cheeses, and, with their craft, they have all revolutionized cheese-making and affinage. Marcel Petite is known for aging wheels of Comté in an old fortress, Fort Saint-Antoine, for longer than 12 months. His technique is aging the wheels for longer periods of time at lower temperatures through a strenuous attention to detail. Before Marcel Petite, the average age of a Comte was 12 months. Cravero's Parmigiano Reggiano is an absolute must-try. It's not nearly as dry as most Reggianos. Cravero's talent rests in his ability to hand-select the best wheels of Parmigiano Reggiano from the finest farms in Emilia-Romagna. Lastly, Hervé Mons' skill can be tasted in the many varieties of cheeses that he ages from all over France.Permalink | Email this | Comments
Filed under: Restaurants, On the Blogs, Lists, France
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<p class="ljsyndicationlink"><a href="http://feeds.slashfood.com/~r/weblogsinc/slashfood/~3/326984680/">http://feeds.slashfood.com/~r/weblogsinc/slashfood/~3/326984680/</a></p><p class="ljsyndicationlink"><a href="http://www.slashfood.com/2008/07/04/where-do-your-favorite-chefs-like-to-eat/">http://www.slashfood.com/2008/07/04/where-do-your-favorite-chefs-like-to-eat/</a></p><p>Filed under: <a href="http://www.slashfood.com/category/restaurants/" rel="tag">Restaurants</a>, <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a>, <a href="http://www.slashfood.com/category/lists/" rel="tag">Lists</a>, <a href="http://www.slashfood.com/category/france/" rel="tag">France</a></p><img width="200" vspace="4" hspace="4" height="296" border="0" align="right" alt="Gordon Ramsay, looking left, in front of a wall with the text "Gordon's G & T"." src="http://www.blogsmithmedia.com/www.slashfood.com/media/2008/07/godon-ramsay200.jpg" />Have you ever thought about real chefs, from high ranked restaurants, and wondered where they like to eat? Well, <a href="http://www.bloomberg.com/apps/news?pid=20601088&sid=ax5b0H1g7t3Y&refer=muse">Bloomberg.com writer Richard Vines</a> has answered.<br /><br />He spoke to a multitude of well known chefs, mainly from London, and asked them what their favorite restaurants were. Did you know, for example, that Alain Ducasse loves a sushi restaurant in Tokyo called Sushishou? Richard Corrigan of Bentley's adores Gambero Rosso in San Vincenzo, Italy. Gordon Ramsay gave his choice, too, but you'll just have to <a href="http://www.bloomberg.com/apps/news?pid=20601088&sid=ax5b0H1g7t3Y&refer=muse">read the whole story </a>to find that out. <br /><br />Most of the chefs on Mr. Vines list name restaurants in France as their absolute favorite. I'm not saying you need to jet off to France, Italy, Japan, or wherever, right now, but if you happen to have travel plans for any of those locations you may have just found one more point of interest to visit. I think a few of the restaurants mentioned have just landed on my "to visit" list.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/07/04/where-do-your-favorite-chefs-like-to-eat/" rel="bookmark" title="Permanent link to this entry">Permalink</a> | <a href="http://www.slashfood.com/forward/1246034/" title="Send this entry to a friend via email">Email this</a> | <a href="http://www.slashfood.com/2008/07/04/where-do-your-favorite-chefs-like-to-eat/#comments" title="View reader comments on this entry">Comments</a><div class="feedflare">
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Filed under: Champagne, On the Blogs, Celebrations
I know champagne isn't really that popular a Fourth of July beverage, but what about one that's red, white and blue?
Pommery is offering a real French Champagne, but the bottle is designed with red and white stripes and a blue area that has stars on it. The bottle is topped in silver foil, and looks quite nice. The post over on Cool Hunting that has the best image of the bubbly.
Pommery is aiming this Champagne, called Pop America, squarely at those in the US. Why, I'm not quite sure, but it comes in mini bottles at $15 each. The smaller size and reasonable price make this a good candidate for your patriotic party.Read | Permalink | Email this | Comments
Filed under: in sixty seconds
- While media has graced us with names like Julia Child, the world of high-buzz chefs is still dominated by men. However, there are some female chefs to take note of.
- If you're eating dinner in the sky, you better hope that you don't have to run to the restroom, and more importantly, that you don't drop your fork or knife.
- Recipe: Spinach Salad with Strawberries
- The ins and outs of bees in Ontario.
- The latest craft beer to hit LCBO shelves: Southern Tier India Pale Ale.
Help!!
My best friend is getting married on Saturday, July 12th! I just got my dress (I'm the maid of honor) and it fits horribly!!! It's too small in some spots and too big in others! Anyone know of ANYWHERE in SF that can fix it by next thursday?!?
Thanks!
My best friend is getting married on Saturday, July 12th! I just got my dress (I'm the maid of honor) and it fits horribly!!! It's too small in some spots and too big in others! Anyone know of ANYWHERE in SF that can fix it by next thursday?!?
Thanks!
- Mood:
stressed
independancing my ass off
Beer, Sports, Internets, and a Place to Get Hitched. And this is the New England-based bar the next block down from us.
I love my neighborhood. :p
- Location:North Beach
- Mood:
amused
Filed under: America, Festivals
Give a bunch of super-crafty DIY types the theme of "indulgence," allow time for their creativity to fester, and what do you get? You get Sugarcraft, more than a month of sugar chandeliers, felted ice cream cones, watermelon earrings, and any other food-cum-craft project that you could dream up. The designers range from Heidi Kenney of My Paper Crane fame, who crochets food items complete with googly eyes and facial expressions, to the UK's Alison Tennant, who makes confections out of polymer clay - at a 1:12 scale.
Any way you slice it, these artists have some great ideas about indulgence and how it is represented in various mediums (sand art, sugar, paint, needlepoint...the list goes on and on). Go ahead: indulge yourself in a few photos from this year's Sugarcraft. And if you want to see them in person, get over to Chicago - it's going on through August 9.
%Gallery-26857%Permalink | Email this | Comments
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slashfood : Sports Illustrated covers Nathan's Hot Dog Eating Contest [+0] - slashfood : Should France's cuisine be added as a UNESCO world heritage? [+0]
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sanfrancisco :: zyzzyva23 : So... why not call it 'Frisco'? [+20] - sisterstephie : hey [+0]
- grindnbassline : Writer's Block: The Best Thing You've Done [+1]
- sisterstephie : Microblog [+0]
- jonasrobledo : (no subject) [+0]
- veganfriendly : Hummus Place [+0]
- sanfrancisco :: balmofgilead : really simple question - tickets for concert at 12 Galaxies [+2]
- sanfrancisco :: mysteryb : Air Conditioned Restaurants? [+0]
- dnbbonsai : (no subject) [+0]
- sisterstephie : Microblog [+0]
- slashfood : What's affinage and who's the affineur? [+0]
- slashfood : Where do your favorite chefs like to eat? [+0]
- slashfood : Champagne aimed at patriotic Americans [+0]
- slashfood : The Toronto Star in 60 seconds: Mens' club kitchens to IPA [+0]
- sanfrancisco :: _bang_bang_ : alterations?!?! [+4]
- jonasrobledo : (no subject) [+0]
- sanfrancisco :: joncwriter : An All-Purpose Bar! [+1]
- slashfood : Felted ice cream and clay cake [+0]