Wednesday, February 28, 2007

Frank Bruni Is a Little Girl


In the Food and Dining section of today's NYTimes, Frank Bruni reviews Robert, the steak house in the Penthouse Executive Club. The review (cleverly titled 'Where Only the Salads Are Properly Dressed,' which doesn't really make sense because the girls in question actually are properly dressed, this being a strip club and all) is exceptional, if only because it's fun to watch Frank Bruni pretend to be a heterosexual.

His squeamishness in the admittedly raunchy environment coupled with the glee with which he mocks the topless dancers makes for one hell of a restaurant review.

In this excerpt, he tests his wit against that of a stripper named Foxy:

“Foxy,” I began, then stopped myself, wondering if I was being too familiar. “Are you and I on a first-name basis, or should I address you as Ms. Foxy?”

“You can call me Dr. Foxy,” she said.

“Is that an M.D. or a Ph.D.?”

Oh-ho! Frank Bruni, 1, IDIOT STUPID FOXY, zilch!

Golf Season 2007


Several scant weeks away. O, Caledonia!

"Chicken Sandwich" - A Newfangled Talkie Featuring Chris Sartinsky!


INT. A DINER. DAY.

CHRIS SARTINSKY enters a small town diner. A MAN works behind the counter, cleaning up.

MAN: Welcome to the Stuckyville Diner, what can I get for ya?

CHRIS (mumbles): Yea, uh, chicken sandwich.

MAN: Pardon me, sonny, you'll have to speak up.

CHRIS (clearer, louder): Yea, uh, chicken sandwich.

MAN: Alright, chicken sandwich it is. Grilled or breaded?

Chris blinks as though never before faced with this option. Then:

CHRIS: Yea, uh, chicken sandwich.

MAN: Would you like it grilled? We can grill it for you real nice.

CHRIS: Yea, uh, chicken sandwich.

MAN: Or perhaps you'd prefer a nice greasy spoon special? Breaded, fried, some chips on the side...delicious!

CHRIS: Yea, uh, chicken sandwich.

MAN (slightly flustered): Well, gee, kid, you gotta tell me how you'd like me to cook it.

CHRIS: Yea, uh, chicken sandwich.

The man blinks hard at Chris. He stops and thinks. Then:

MAN: I got just the thing for ya. Wait here.

The lights fade down. When the fade back up, Chris is sitting dumbly at a corner booth. On closer inspection, we see that maybe Chris has been wearing the same clothes for a while.

The man approaches holding a plate or raw chicken and places it down in front of Chris.

MAN: Here ya go, sonny. Enjoy! On the house.

CHRIS: Yea, uh, chicken sandwich.

MAN: Oh! I almost forgot!

MAN runs back behind the counter and returns with a kaiser roll.

MAN: Here we go, can't have a chicken sandwich without the seeded roll!

CHRIS: Yea, uh, chicken sandwich.

THE END

Sunday, February 25, 2007

A Great Idea for a Novel


So I'm walking through the produce market today and I see a depleted banana section. It was at about half capacity and people were sorting through the bananas, taking their pick and I thought to myself, what if there were no more bananas? What if there were, say, 100 bananas left in the world? What a great idea for a novel/la! You could trace the path of the last 100 bananas and I guarantee it would be enthralling in the right hands. Or, you know, not. You'd have to avoid being too precious about it, like a literary Babbette's Feast (not that it's a precious movie, but the tendency to deify the produce is always there).

At any rate, I, the patron of this idea, am officially commissioning this work. Go to it, America!

Saturday, February 24, 2007

H is for Jumilla


Of late I find myself drinking more and more Spanish wine. A region that this guy really likes right now is Jumilla in southeast Spain. Casa de la Ermita makes a damn fine product, and is rather inexpensive. In particular I like their tempranillo, mourvedre, and cab blend. It's aged about ten months in American and French oak. I'm not really sure what the difference between the two happens to be, but I can kind of guess.

They also have an even cheaper offering under the mark Monastario de Santa Ana that is simpler, younger and usually made of one varietal (they do wonders with tempranillo). As one would imagine, the Santa Ana wines are rougher and require a good decanting (I just dump it aggressively into a glass pitcher to oxygenate it), but for ten bucks, who cares.

The wines from this region tend to be more full bodied than a lot of the Italian wines in the price range (except for the bigger Bs) and less acidic, which could be because the Spanish tend to age in oak a lot longer (and more frequently) than do the Italians, even in the context of modern S&P.

In other wine news, I'm very excited to try Whistler's G.S.M. It's a blend of gamay (38%), syrah (37%) and mourvedre, aka monastrell (25%). What's interesting to me about this is that gamay is most commonly found in lighter, summer wines with low alcohol. To combine gamay with a big grape like syrah and the backbone provided by mourvedre should be very interesting, not to mention very alcoholic.

On a final Spanish wine note, whites from the albarino grape (tilde on the N) from the Rais Baixas region in Galecia are super neat. Can't go wrong when serving them with seafood or creamy pasta dishes. I don't like very round whites so the crisp mineral qualities of Alberino de Fefinanes (another tilde on the second N) get me excited in ways that make me blush when I am in public and feeling that way.

Granted I don't drink much white on the whole, but this is the only white that I've purposely sought out after the initial taste. These wines are never aged in oak so they retain their brightness. The first time I had the Fefinanes was when I made steamed mussels in a tomato broth with a whole roasted river trout. Really crisp, but fruity enough to avoid clashing with the saltiness of the mussels. Since then I make sure it's always around. I also tried a Dona Rosa RB, but found that it lacked the crispness of the Fef. Away it went.

At any rate, I hope this fills my snob quota for the day.

Food is Mortality


I was convinced that I had written an article a while ago about how food is mortality. I remember I had written all these nifty little lines about how every time you have, say, your grandmother's tomato sauce, that is one less time you will have it together and so on and so forth. So I ran a search on my hard drive using the very chouette spotlight feature on OS X and as it turns out I did not, in fact, write anything of the sort. Methinks I had started to, but abandoned the piece once the baby came.

Nonetheless, here are two pictures I would have used to illustrate my fantastic article.

Friday, February 23, 2007

Fifty Years of New Words

Because procrastinating is fun, I thought I'd present the following. In the introduction to the Webster's College Dictionary from 2001 they have this introduction talking about defining the English language in the 21st century and such and such. In addition to a brief history of dictionary-ing in the past century (for (por ejemplo, noted lexicographer Clarence L. Barnhart's ACD boasted of more than 132,000 words, as compared to Noah Webster's paltry 75,000...I smell sitcom!), the intro also has a nifty little section that shows the vocabulary additions from each decade, from the 1940s through the 1990s. From an almost anthropological stand point, it's quite the something or other to trace history through the words that were born out of each period. At risk of sounding like a linguaphile Billy Joel, here's a small sampling.

New Words of the 1940s

A-bomb; ack-ack; bazooka; bikini; Dixiecrat; dream team; fellow traveler; flying saucer; Molotov cocktail; G-suit; pro-am; name-brand; TV; redeploy; returnee; robot bomb; radar; tape recorder; test drive; underwhelm; xerography; yada-yada-yada.

New Words of the 1950s

acrylic fiber; A-OK; automate; beatnik; beltway; biathlon; biological clock; Black Muslim; brinkmanship; death row; computerize; demolition derby; fartlek; dreadlocks; Eurodollar; Freudian slip; funny farm; hovercraft; generative grammar; jet set; neutron bomb; off-Broadway; poliovirus; radio galaxy; sci-fi; rock n' roll; teleplay; trannsexual; TV dinner; UFO; uncool; underachieve; video tape; zydeco

New Words of the 1960s

acidhead; ageism; auteur; biohazard; blind trust; born again; central processing unit; cryonics; crib death; cold call; decriminalize; ecocatastrophe; dashiki; glam; gypsy cab; happy hour; love-in; nose job; nunuchaku; porn; repo; sitcom; spacewalk; vroom; workaholic; zilch; zit

New Words of the 1970s

acquaintance rape; airhead; anchorperson; brewski; CAT scan; child abuse; controlled substance; copay; China syndrome; def; diskette; detox; 800 number; gentrify; fast-forward; laid back; he/she; nouvelle cuisine; learning disability; pro-choice; sex change; surrogate mother; sound bite; word processor; triathlon; X-rated; yellow rain.

New Words of the 1980s

ableism; abs; AIDS; crackhouse; computer virus; DNA fingerprinting; dockominium; e-book; energy bar; Humvee; fatwa; gateway drug; gluts; headbanger; intrapreneur; hidden agenda; glastnost; liposuction; 900 number; nuclear winter; Rollerblade; slim disease; tree-hugger; triple witching hour; trophy wife; Twelve Step; WYSIWYG; yuppie.

New Words of the 1990s

active-matrix; anatomically correct; antialiasing; applet; body double; carjacking; CD; digerati; domain name; dramedy; ethnic cleansing; hyperlink; Generation X; Generation Y; granny dumpling; intifada; jaggies, kenbei; killer app; laogai; lap dance; mad cow disease; magalogue, McJob; stranger rape; strip mall; roofie; Roth IRA; scrunchy; World Wide Web; zettabyte.

Saturday, February 17, 2007

Keywords


Top five keywords for Our Town according to Google Analytics.

Counting down from number five...


5. our town news st. james

Okay, this makes sense because one of the staff writers is named Larry St. James, and the periodical is called Our Town. St. James is a town in Missouri. Someone just wanted to stay current with the MO's 411. No biggie. Commendable.

4. SCHEZUAN PALACE

This one's digging back into the vaults a bit, but the weirdo kinky sex enthusiast/restaurant reviewer Nancy Pierce had an article where she talked about going to a Chinese restaurant for the first time. The name of the restaurant is Schezuan Palace. Common name for Chinese-American restaurants.

3. sexpo italy

I was confused for a moment, so I did a google search on the phrase. Sure enough it comes from the Nancy. I thought I invented the phrase "sexpo" (goes to show my familiarity with the world of Sex-themed Expos) when I framed an article on butternut squash around Nancy's trip to a "sexpo" in upstate New York. "Italy" appeared in an op-ed by mayoral candidate Stanley Tucci on that same day, thusly the same page. Apparently this was enough to make Our Town the 7th result out of over 18,000 matches. I feel bad that more people are searching for Italian Sexpos than for the mind behind the Big Night.

2. eric mills

Easy enough. One of the writers is named Eric Mills. His mother, the doting Kathy Mills, is also a staffer. Who is Eric Mills you ask? Apparently he's an actor sort based out of Kentucky. Good luck to you, Eric! I glanced at the first two result pages and didn't see a sign of Our Town, so whoever was searching for Eric Mills really wanted to be thorough.

And the number one keyword search for Our Town...

1. Boner for my daughter


(Spits out tomato juice) Pardon? I, uh...what? Let's go to the videotape on this one. Turns out, we have the delightful mind of Chris Sartinsky to thank for this...this. In an A.J. Swish article he wrote about myspace, he crafted the following sentence:

“Hey, little girl,” my message began. “How are you?” She sent me a response offering to “fluff” my “boner,” which my daughter told me is cyber-speak for “look at my page.” I enthusiastically accepted!

Not only is this the number one keyword for Our Town, but it's also the second match on google. Interestingly enough, the first match is another inadvertent combination of "daughter" and "boner." In fact, very few of the matches actually involve what one would assume to be material relevant to these keywords.

I'm not sure how I feel about this. On the one hand, I'm getting lots of hits, but on the other, stickier hand, I seem to drawing the sexual deviant crowd. Shame on them, I say. But then also, shame on me for creating such unintentional (satirical?) smut.

And shame on Chris Sartinsky.


BU-4, UNH-2

puck
"hockey disk," 1891, possibly from puck (v.) "to hit, strike" (1861), which perhaps is related to poke (q.v.) via notion of "push." Another suggestion traces the noun to Ir. poc "bag." Puckster headlinese for "ice hockey player" is attested from 1939.
Puck
"mischievous fairy" (in "A Midsummer Night's Dream"), probably from pouke "devil, evil spirit" (c.1300), from O.E. puca, cognate with O.N. puki "devil," of unknown origin (cf. pug). Capitalized since 16c. His disguised name was Robin Goodfellow.
pajamas
1800, pai jamahs "loose trousers tied at the waist," worn by Muslims in India and adopted by Europeans there, especially for nightwear, from Hindi pajama, probably from Pers. paejamah, lit. "leg clothing," from pae "leg" (from PIE *ped- "foot," see foot) + jamah "clothing." Modern spelling (U.S.) is from 1845. British spelling tends toward pyjamas.

Friday, February 09, 2007

H is for Ortolan


Eating a small bird which you have drowned in booze sound like something you might be into? Well stick it to the man and try some ortolan! Apparently you eat the thing whole, like this:

You catch the ortolan with a net spread up in the forest canopy. Take it alive. Take it home. Poke out its eyes and put it in a small cage. Force-feed it oats and millet and figs until it has swollen to four times its normal size. Drown it in brandy. Roast it whole, in an oven at high heat, for six to eight minutes. Bring it to the table. Place a cloth—a napkin will do—over your head to hide your cruelty from the sight of God. Put the whole bird into your mouth, with only the beak protruding from your lips. Bite. Put the beak on your plate and begin chewing, gently. You will taste three things: First, the sweetness of the flesh and fat. This is God. Then, the bitterness of the guts will begin to overwhelm you. This is the suffering of Jesus. Finally, as your teeth break the small, delicate bones and they begin to lacerate your gums, you will taste the salt of your own blood, mingling with the richness of the fat and the bitterness of the organs. This is the Holy Spirit, the mystery of the Trinity—three united as one. It is cruel. And beautiful.

A Very Good Thing: Eggplant Caponata


Been going 'round the produce store a lot recently. Found the finest canned tomatoes I've ever had, as well as these great little Holland eggplant. Their sweet flesh and non-existent seeds make them pretty, pretty, pretty good for any recipe calling for eggplant. Plus there's this:

In China, as part of her "bride price," a woman must have at least 12 eggplant recipes prior to her wedding day. In Turkey, "imam bayeldi," a tasty treat of stuffed eggplant simmered in olive oil is said to have made a religious leader swoon in ecstasy (ed. note: the other interpretation of the name is that the priest fainted when he learned how much olive oil the wife had to use to cook the ultra-absorbent eggplant). When first introduced in Italy, people believed that anyone who ate the "mad apple" (ed. note: melanzane to Italian speakers) was sure to go insane.


Here's a fantastic recipe for one of my favorite things to ingest, eggplant caponata.

***

Ingredients:

3 Holland eggplant, cut into 1 inch cubes
1 28oz. can of La Fede whole tomatoes (hand crushed)
1/2 cup extra virgin olive oil
2 stalks of celery, diced
1 small red onion, diced
2 tbsp of capers (buy salt packed, not brined, and rinse well before use)
several dashes of red wine vinegar

salt
red pepper flakes (to taste)

In a large, heavy-bottomed sautee pan heat half of the olive oil and sautee the vegetables. When the eggplant has gotten a little color and the celery and onion have softened, add salt (add salt earlier and the vegetables will exude liquid and they will just steam), capers, vinegar and the tomatoes. Reduce heat, cover and let simmer for an hour or so, until the whole shebang has reduced a bit and the vegetables have cooked entirely through.

Serve with bruschetta or anything one would put into one's mouth.

***

By the way, if all this is too much for you, Trader Joe's makes a hell of a jarred eggplant caponata for only three bucks.

Psyllium For All


Maybe it's all the graduating I did in May, or maybe it's the fact that I am attempting to make the first in-roads towards an honest to God career, but for whatever reason, I find myself drawn to, even obsessed with, the very mature (geriatric?) idea of intestinal health. It started out on a pointed health tip from a friend of a family friend about the preventative wonders of proper fiber intake (coupled, of course, with proper hydration). The friend, the kind of guy who takes fistfuls of supplements and wears earplugs* like I wear glasses, looked me over and said, "You're young enough that if you start paying attention to your fiber intake now, it could save your life." A compliment AND a preventative medicine tip? That was all I needed to hear.

Over the next few weeks I started dabbling with Metamucil: a teaspoon here, a tablespoon there. Not only did its plant fiber'd viscosity make it feel like an elixir that worked, but it also tasted like orange. It was somewhere around this time that I also discovered fiber cereals. One in particular, FlaxPlus Rasin Bran, ($2.50 at Trader Joe's, made by Nature's Path), struck me with a love arrow. This cereal, in just 3/4 of a cup, provided me with 11g of fiber. Between that, the Metamucil and my old standby of blueberry soy milk shakes, I was getting almost all of my fiber in one meal!

I grew cocky. "Who's better than me?" I thought as I looked down at my coworkers. I even, for a period, developed the habit of pop-quizzing those around me about their own fiber intake. Whenever my interrogation was met with a stuttering, "I dunno," I would launch into a lecture about the benefits and relative ease of proper fiber consumption. My morning and nightly BMs became exemplary and were analyzed for my family members' well-being around the dinner table. My father's frustrated sighs informed me of his own fiber deficiency. I was on top of the world.

But this proved too good to be true. While my enjoyment of the fiber triumverate never wavered, the gaseous side effects of so much fiber in so little time made me weary. I became a vessel for gas, a host for the psyllium parasite. It controlled me, I realized. Plus, at work I am around people constantly, so my impulse to network was constantly overwhelmed by my fear of embarrassment.

So I lowered my early morning fiber intake and tried to spread my intake out through the course of the day, a task which required planning and even restraint (the cereal really is addictive). This plan soon withered and before I knew it I was back on the fiber train hurtling towards the unknown.

Weeks later, now, it seems my body can handle the fiber better than it once did, and the side effects are minimal. I find that it takes a certain kind of maturity and Zen-like appreciation of synergy to really understand the wonder of a perfect bowel movement. Just like Matthew McCougnshneyfhy's (sp) character's obsession with clipping toenails in one piece in EdTV, so do I take interest and pride in having one solid, healthy looking, S-shaped specimen in the bowl beneath me.

Also, it seems that with all this comes a solid assurance that I will avoid many types of cancers from the belly button down. Oh, and by the way, I've also started wearing earplugs at work.


*This friend of a family friend wears the earplugs due both his raging Tinnitus as well as a deep-set fear of noise pollution-related hearing loss. I will say this, it's amazing how loud things sound when compared to the 29db that make it through the foam earplugs. This friend of a family friend also warned me against the evils of tonic water when I told him that my drink of choice was Tanq and Tonic. Apparently Liza Minelli's father, a famous film director of his day, drank the stuff "like candy" and was stone deaf well before his time. Pity.



Next: Greg reviews Choline Cocktail.

Thursday, February 08, 2007

Ben Simpson Falls A Lot

If only for the first time he falls.