tag:blogger.com,1999:blog-52380790637805726672023-06-20T21:20:51.034-07:00Bob's Bon Vivant Bloggeroo<a href="http://www.revolvermaps.com/?target=enlarge&i=4xk4gt0kx5v&color=ff0000&m=0"><img src="http://re.revolvermaps.com/h/m/a/0/ff0000/128/0/4xk4gt0kx5v.png" width="256" height="128">Global Visitors Map</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-5238079063780572667.post-79913847319452168872011-04-12T22:22:00.000-07:002011-04-12T22:23:36.670-07:00BRING BACK "TIKI" CULTURE!I think Tony Bourdain Is Right. We should seriously revive "Tiki" culture. We can update it a little, in tribute to the 21st-Century. But we need our bamboo, beaded curtains and zombies! These are an essential part of our legacy from the Pacific campaign of The Second World War (You know ... the last war we were allowed to actually win!). Let us preserve and enjoy them!<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/YuQClkaMR64?feature=player_embedded' frameborder='0'></iframe></div> Rob's Tiki Lounge<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/t4421sYBqLQ?feature=player_embedded' frameborder='0'></iframe></div> Don the Beachcomber's Original 1934 Zombie RecipeI. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-42049045837264000322011-02-25T20:41:00.000-08:002011-02-25T20:51:26.593-08:00LICENSED MASSAGE THERAPY - A VIDEO OVERVIEW<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/f4VCQhVUm0M?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-84776532404100835482011-02-01T16:22:00.000-08:002011-02-01T16:22:12.689-08:00If You're Gonna "Flake", Do It With Some "Navy Flake"McBarren's Navy Flake That is ...<br />
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<iframe title="YouTube video player" class="youtube-player" type="text/html" width="425" height="349" src="http://www.youtube.com/embed/64SQKNQibhU" frameborder="0" allowFullScreen></iframe><br />
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<iframe title="YouTube video player" class="youtube-player" type="text/html" width="560" height="345" src="http://www.youtube.com/embed/Sb_Vat0BIo0" frameborder="0" allowFullScreen></iframe>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-48962864422596879992011-02-01T16:05:00.000-08:002011-02-01T16:06:10.988-08:00Cocktails Made With Calvados!This so-called "Apple Brandy" is 80 proof. I think it is a euphemism for French "Apple Jack" or high-class British "Scrumpy". In any event , it's a refreshing change of pace from the usual cocktail fare.<br />
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<div style='text-align:center'><object width='480' height='401' id='FiveminPlayer' classid='clsid:d27cdb6e-ae6d-11cf-96b8-444553540000'><param name='allowfullscreen' value='true'/><param name='allowScriptAccess' value='always'/><param name='movie' value='http://embed.5min.com/196542234/'/><param name='wmode' value='window' /><embed name='FiveminPlayer' src='http://embed.5min.com/196542234/' type='application/x-shockwave-flash' width='480' height='401' allowfullscreen='true' allowScriptAccess='always' wmode='window'></embed></object><br />
<a href='http://www.5min.com/Video/The-Calvados-Cocktail-Recipe-196542234' style='font-family: Verdana;font-size: 10px;' target='_blank'>Calvados Cocktail Recipe</a></div><br />
<iframe title="YouTube video player" class="youtube-player" type="text/html" width="425" height="349" src="http://www.youtube.com/embed/ZiF4GaQ5q7g" frameborder="0" allowFullScreen></iframe>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-50578483570498175162011-02-01T15:40:00.000-08:002011-02-01T15:44:43.041-08:00Shepherd's Pie To Die For!I recently read that Shepherd's Pie was one of the top ten culinary favorites of males. It's certainly a favorite of mine ... an old-time favorite. It goes back to my childhood and was the first dish I ever cooked, all by myself, from scratch. Here are two versions of the many that exist for this classic example of "comfort food".<br />
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Now, here is a "cajun" version of this versatile recipe:<br />
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If you are willing to share, please send your own recipe for Shepherd's (a.k.a., Shephard's) Pie. All donations will be gratefullt received and promptly posted. Thanks1I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-4625385050183261432011-01-16T23:05:00.000-08:002011-01-16T23:05:00.776-08:00A Case of Discrimination on the Basis of Disability? You Decide!<embed src="http://www.ebaumsworld.com/player.swf" allowScriptAccess="always" flashvars="id1=81265019" wmode="transparent" width="425" height="345" allowfullscreen="true" />I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-46255499225132707312011-01-04T19:04:00.000-08:002011-01-16T22:56:59.124-08:00Adopt A Pet This Year - You'll Be Glad You Did!<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/ZDWTjkHb9nY?feature=player_embedded' frameborder='0'></iframe></div>Before my puppy adopted me, I wasn't an animal lover. Now I am. It's well worth the effort. Just choose carefully,<br />
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</div>They will become family, have no doubt in your mind.<br />
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<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/-adI7I_bYVc?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/-adI7I_bYVc?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-60513633718058792632010-12-26T09:58:00.000-08:002010-12-26T10:11:12.725-08:00Yo-Ho-Ho and a Bottle of Rum! But Which and What Kind and ... ?I just want to share this super blog with my fellow bon vivants, while the holiday season is still in full swing. It's called <strong><u><span style="background-color: purple;">The Ministry of Rum</span></u></strong>, and it's your one-stop shop for anyone from the true rum aficionado to the "lounge lizard" at a Tiki Bar. Reading this blog makes me want to experiment with making a couple of Zombies from the enormous assortment of brands and variations of this stereotyped (and badly maligned) beverage that currently exist.<br />
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You have to register and thereby become a member of this blog, but it's well worth the effort. You must do this in order to enjoy all the Ministry's offerings. Read this small sample of a review written on Appleton Estate Thirty-Year Old Rum ...<br />
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"Appleton Estate 30 Year Old Jamaica Rum<br />
distilled by <a href="http://www.blogger.com/producerdetails.php?t=83"><span style="background-color: #9fc5e8; color: #000099;">J. Wray & Nephew Limited</span></a><span style="background-color: #9fc5e8;"> - <span style="color: #000099;">Jamaica</span></span><br />
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Dark copper rum distilled from fermented molasses.<br />
Blend of rums at least 30 years old aged in used Jack Daniels Whisky barrels. <br />
<dl><dd>The oldest rum from Appleton Estate. Like the other Appleton Estate rums, the 30 year old maintains the signature orange peel, cocoa and vanilla nose. The full bodied palate overflows with baked dark fruit, roasted walnut, caramel and spice with a dry lingering finish.</dd><dd></dd><dd>Bottled at 43% alcohol by volume."</dd></dl>I am saving this site as a source for future gift-giving, whether for a connoiseur, a collector or friend who's home bar could use a spiffy new addition of something expensive. <br />
<dl><dd></dd><dd><a href="http://www.ministryofrum.com/index.php">http://www.ministryofrum.com/index.php</a> </dd></dl>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-25958204148364365302010-12-23T23:26:00.000-08:002010-12-24T10:16:37.968-08:00Update: Poteen versus PoutinePoteen is in fact the equivalent of moonshine in Ireland and is equally illegal there. <br />
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Poutine is the Canadian comfort food I first saw on Tony Bourdain's show, "No Reservations". I got the distinct impression that poutine was a bed on which you put anything from a couple of fried eggs to a medley of Tex-Mex delicacies.<br />
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The truth is, it's a dish all by itself, and it consists of fries and <em>curd </em>cheese, smothered in brown gravy.<br />
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<img src="http://www.avivalasvegas.com/photos/poutine.jpg" /><br />
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It must be curd cheese ... not melted cheddar. Aye, that's the rub! However, making your own curd cheese is not that hard. The toughest possible thing about it is obtaining cheese cloth. Check out this instructional video on the process ...<br />
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This dish is now served all over Canada. I'm told even <strong>McDonald's</strong> has it on the menu (though I'm also told their version is not very popular). Next time I'm in any of the cities of Quebec, I'm ordering a big plate of poutine at the first opportunity ... on second thought ... !<br />
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<a href="http://www.avivalasvegas.com/Pages/poutinetalk6.htm">http://www.avivalasvegas.com/Pages/poutinetalk6.htm</a><br />
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</img>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-15897455355440803342010-12-21T18:22:00.000-08:002010-12-22T17:03:39.954-08:00Got Game?Noooo! We're not talking about starting a pick-up basketball game. Nor are we at a club, comparing notes with other Pick-up Artists. Pick ups have nothing to do with the matter, unless you are referring to what you do with what you just shot or pulled into your boat. This post is about that special cuisine ... the kind some people absolutely love and some people absolutely cannot stomach (because it tastes "too gamey"). For many, it's an acquired taste, due largely to the fact that it is all they have to eat.<br />
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I was once foolish enough to sample a platter of wild game at a local German restaurant. I kept thinking about missing dogs and feral cats as I ate. By the way, that place has since gone out of business.<br />
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Venison, rabbit, pheasant, quail ... even bear; I've seen all of these on my plate. Each time, I ate what was put before me out of politeness ... or fear ... after all, the chef has a gun and knows how to use it. Right?<br />
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Yet, two things always seem to endure in these situations. The first is the number of people that simply relish wild game. On a recent television show, the meth heads were actually trading venison for their drug of choice. The second enduring phenomenon entails the emphatic reassurances from your host, that the game has been cooked in such a way that you won't notice the usual taste. It reminds you of all those idiots that kept giving you recipes for how to cook liver and make it taste like something palatable. Ugh!<br />
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One blog I recommend you visit, before you accept anything your neighbor, friend or spouse just bagged and butchered, is Chef John McGannon's "WildEats Enterprises". It will give you the kind of advice you really need ... namely the kind of preparation you will need to cook something savory. Of course, he's out to sell you some seasonings, but if it gives you the ability to finish eating what's on the table - who cares?<br />
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Check out this sample dish from Chef McGannon:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.wildeats.com/images/meatloafwebsite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" n4="true" src="http://www.wildeats.com/images/meatloafwebsite.jpg" width="320" /></a></div> <a href="http://www.wildeats.com/journal/?p=38" rel="bookmark" title="Permanent Link: <strong>Chili-Spiked Venison Meatloaf with Roasted Sweet Potatos <strong>"><strong>Chili-Glazed Venison Meatloaf with Roasted Sweet Potatos</strong></a><br />
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<strong> <strong></strong></strong><a href="http://www.wildeats.com/">http://www.wildeats.com/</a></a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-60691766601426494422010-12-20T13:48:00.000-08:002010-12-21T19:06:15.920-08:00Meade for Your Holiday PartiesWe've got booze made from Rice, Corn, Potatoes, Grapes and Apples. How about the booze made from Bees - Meade? I'm reminded of a scene from the film <em><span style="background-color: #38761d; color: #e69138;">"The 13th Warrior"</span></em> in which Antonio Banderas' arab character is offered it by his Viking friend. He declines, citing Islam's prohibition of the consumption of any "fermented grape or grain" ... to which the Viking laughs as he says, <span style="background-color: #3d85c6;">"It's made from honey!"</span><br />
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<u><span style="font-size: large;">Talk about a loophole!</span></u> <br />
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By the way, Banderas' character commences to gulp the meade immediately. Maybe we should ship a few cases to The Taliban?<br />
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Here's a website that will tell you everything about Meade, including how to make your own from scratch and even start your own little cottage industry. It's not just for educational purposes, but for interactive exchange as well ... with its own blog, forums, newsletter and interesting links. Please let me know what you think of it. Thanks!<br />
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[P.S., if you ever hear the word Melomel mentioned, this is what it means. It's either honey wine made using fruit (especially berries), or it is a fruit wine that has been mixed with Meade. Here is a definition given by Frank Androczi, owner of <span style="background-color: white; color: blue;">The Little Hungary Farm Winery</span>, in West Virginia: "<span style="font-family: Arial;"><strong>Melomel is an all natural wine made from honey, grapes, apples and pears."</strong> </span><span style="font-family: Arial;">That's his own recipe brought over from his native Hungary.]</span><br />
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<a href="http://www.gotmead.com/index.php">http://www.gotmead.com/index.php</a><br />
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<a href="http://www.wvgourmetfoods.com/little_hungary.htm">http://www.wvgourmetfoods.com/little_hungary.htm</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-22421155786494038712010-12-18T17:25:00.000-08:002010-12-21T18:39:02.404-08:00Seasons Greetings!<a href="http://www.japanator.com/elephant/photo.phtml?post_key=17609&photo_key=23721#prevnext"><img border="0" src="http://www.japanator.com/elephant/ul/23720-800x-December%202010.jpeg.jpg" /></a><br />
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<a href="http://www.japanator.com/elephant/photo.phtml?post_key=17609&photo_key=23723">http://www.japanator.com/elephant/photo.phtml?post_key=17609&photo_key=23723</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-72917656905796278132010-12-15T18:34:00.000-08:002010-12-15T22:48:41.361-08:00Introducing Koshihikari Echigo Beer<span style="background-color: #134f5c;">This Japanese Beer comes highly recommended by the publisher of the <strong><u>nynotes blog</u></strong> (</span><a href="http://ny-notes.blogspot.com/"><span style="background-color: #134f5c;">http://ny-notes.blogspot.com/</span></a><span style="background-color: #134f5c;">) </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.lamtc.com/topic_images/98_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #f9cb9c;"><img border="0" n4="true" src="http://www.lamtc.com/topic_images/98_1.jpg" /></span></a></div><span style="background-color: #a2c4c9;"><strong><span style="color: black;">I'm a big fan of Japanese booze, from Suntory Whiskey (picture Bill Murray in Sophia Coppola's <em>"Lost in Translation") </em>to Okinawan awamori. This beer is an interesting compilation of the usual Malt and Wheat Grain, with the addition of Corn, Koshihikari Rice and Hops. For beer ratings, I'm partial to using THE BEER ADVOCATE website. </span></strong><strong><span style="color: black;">Koshihikari Echigo is rated a little better than "mens-a-mens" there. </span></strong></span><br />
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<a href="http://beeradvocate.com/beer/profile/5046/17036">http://beeradvocate.com/beer/profile/5046/17036</a><br />
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<span style="background-color: #134f5c;">It's supposed to be a favorite beer to drink when having sushi. Outside of the big cities, obtaining this beer probably requires special order. Let's see, Suntory Whiskey and Koshihikari Echigo beer ... that would make a Nipponese Boiler Maker wouldn't it?</span><br />
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</div>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com2tag:blogger.com,1999:blog-5238079063780572667.post-38205641619816399352010-12-14T14:22:00.000-08:002010-12-15T03:08:53.327-08:00Get A Million Volt Mini Stun Gun For A Stocking Stuffer This ChristmasThe only other "Irv" I know is Irv Miller of West ("By God!") Virginia. He and his wife own and run <span style="color: #cc0000;">J & L Self Defense Products</span>. <span style="color: #cc0000;">J & L</span> offers an interesting assortment of items at a local store in Morgan County and on the its website.<br />
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For the past twelve years, I have drooled over items intended to cause thugs a world of pain with a mimimum of effort. I'm not claiming that a working knowledge of some martial art and human anatomy is not needed. But it's a damn sight easier to apply your expertise with a device that will temporarily blind or shock the living daylights out of an assailant <span style="background-color: #cc0000;"> <em>(leaving him or her to lay there in a puddle of drool!).</em></span><br />
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<strong>Why was I claiming to "drool" over Irv's selection of assorted pain-inducing devices? Simple. They're not legal to even own, much less use, in my neck of the woods. I would carefully investigate local ordinances, before deciding to purchase any of <span style="color: #cc0000;">J & L's</span> stuff. Irv or his wife will be more than happy to help you out with </strong><strong>any questions on this subject.</strong><br />
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As I've grown older, I have accrued a few memories of attacks I either witnessed or endured. All of them occured when the assailant was sure there were no witnesses. A number of the devices Irv sells would have saved a lot of time, effort and injury ... that's my perspective on the issue. You must weigh the pros and cons (ooops, faux pas!).<br />
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<a href="http://www.selfdefenseproducts.com/show_recently_added.php?mode=recently_added">http://www.selfdefenseproducts.com/show_recently_added.php?mode=recently_added</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-54627505288743790932010-12-12T19:08:00.000-08:002010-12-12T22:16:51.550-08:00Are Any of You Home Brewers or Distllers of Your Own Product?Hey! If you are ... please post here. Tell us your ingredients of course. Do any of you brew beer using molasses? How about millet? Do you add herbs to your wine? I'll be happy to showcase whatever you've got. Sincerely. Let me know. In the meantime, have a Happy Christmachanukwanzadan from me to you!I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-4778634542758708092010-12-12T18:55:00.000-08:002010-12-12T22:19:05.040-08:00Poteen: Canadian Comfort Food or Irish "Moonshine". Which Is it?I was under the impression via Tony Bourdain, that Poteen was any good comfort food that was served on a bed of fries ... with melted cheddar cheese and "gravy". Now, I find it has to do with the equivalent of "popskull" in Ireland. Don't tell me the Irish need moonshine? Since when? Take me Elizabeth! I've seen it all!! <br />
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Irish Yoga ...<br />
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<a href="http://www.gardenplansireland.com/forum/about125.html">http://www.gardenplansireland.com/forum/about125.html</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-570896439571777332010-12-12T16:58:00.000-08:002010-12-13T14:05:49.692-08:00Gayle From Buenos Aires Asks About A Foodie's Bucket List: Here's One Entry!Gayle: How about this - Roast Bone Marrow with Parsely Salad? It's the creation of chef Fergus Henderson and is a favorite of our man Tony "The Nasty Bits" Bourdain.<br />
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<b>Roast Bone Marrow and Parsley Salad</b><br />
<b>5 (3-inch to 4-inch) pieces veal or beef marrowbone</b><br />
<b>1 medium bunch flat-leaf parsley, leaves picked from stems</b><br />
<b>2 shallots, peeled and very thinly sliced</b><br />
<b>2 tablespoons capers</b><br />
<b>2 tablespoons extra-virgin olive oil</b><br />
<b>Juice of 1 lemon</b><br />
<b>Coarse sea salt</b><br />
<b>Freshly ground black pepper</b><br />
<b>Toasted crusty bread, for serving</b><br />
Stand the bones in a roasting pan and place in a preheated 450-degree oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away. It will be bubbly, though. (Some people put the bones on slices of bread to catch the marrow as it drips and savor that bread, too.)<br />
While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.<br />
Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.<br />
Serves 3 as a first course.<br />
Source: Adapted from <i>My Last Supper: 50 Great Chefs and Their Final Meals</i> by Melanie Dunea (Bloomsbury, 2007)<br />
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<a href="http://www.tampabay.com/features/food/cooking/roasted-bone-marrow-is-anthony-bourdains-favorite-meal-all-that/1041709">http://www.tampabay.com/features/food/cooking/roasted-bone-marrow-is-anthony-bourdains-favorite-meal-all-that/1041709</a><br />
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Here's the video of him preparing it: <a href="http://www.bing.com/videos/watch/video/anthony-bourdain-no-reservations-holiday-special-exclusive/515o6he">http://www.bing.com/videos/watch/video/anthony-bourdain-no-reservations-holiday-special-exclusive/515o6he</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-65751243000762580142010-12-10T16:35:00.000-08:002010-12-11T13:43:57.410-08:00Recipe for the "Best Burger Ever" (No Ketchup Permitted!)<div class="SYN_TXT" id="syn_row50" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT"><strong><em><u>The Best Burger Ever:</u></em></strong></span><br />
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</div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row51" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT"><span class="HTML_CHA"><span style="color: red;"></span></span></span></div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row52" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT" style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
</div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row53" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">1 pound boneless short rib</span></div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row54" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">1 pound top round</span></div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row55" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">1 pound ground pork</span></div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row56" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">1 large sweet onion</span></div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row57" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">Arugula</span></div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row58" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">Heirloom tomato (any type — Brandywine recommended for its acidity and color)</span></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">Preparation:</span></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"></div></div><div class="SYN_ROW"><div class="SYN_TXT" id="syn_row61" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">Fresh-grind the meats together. Season with salt and pepper. Sauté freshly sliced sweet onion with salt</span></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">and pepper. Toast fresh-baked bread (your choice, but a quality sourdough roll is recommended). Shape</span></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">the meat into 9 equal patties. Cook about 5 minutes and flip over for another 4 minutes for medium. Layer</span></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">toasted bun in this order: grilled onion, burger patty, freshly torn arugula, slices of ripe heirloom tomato.</span></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">Mayonnaise and mustard are optional. Note: The Burger Bus never endorses ketchup on a burger, "ever!"</span><br />
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</div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"></div><div class="SYN_TXT" style="padding-left: 1em; text-indent: -0.5em;"><span class="HTML_TXT">Makes 9 burgers.</span><br />
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<a href="http://appetiteforlife.msn.com/?section=articles&content=25853370&source=msn&GT1=25052">http://appetiteforlife.msn.com/?section=articles&content=25853370&source=msn&GT1=25052</a><br />
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Then wash it down with a nice <span style="color: #6aa84f;">Dogfish Head 120 minute IPA</span> or two, or three ... (18% alcohol)!<br />
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<a href="http://www.dogfish.com/brews-spirits/fish-finder/results.htm">http://www.dogfish.com/brews-spirits/fish-finder/results.htm</a></div></div>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-72725543625996280602010-12-09T14:10:00.000-08:002010-12-09T17:04:41.785-08:00Good Booze From American Micro-Distilleries!!<span style="font-family: Verdana, sans-serif;">Which states are known for their potatoes? Maine and Idaho right? Well. guess what Maine and Idaho are doing with their extra potatoes? Making damn fine potato vodka! </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">And all this time you were thinking it's the Polish.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">I've tried Idaho's own <em>Teton Glacier</em> <em>Vodka</em>. Fantastic, IMHO! I got the 750 ml size that comes in a decanter. It's both crystal and charcoal filtered, and it takes advantage of the latest in booze-making technology. Only Rocky Mountain well water is used to make it. Great taste, smooth, not expensive ... but hard to find in my neck of the woods.</span><br />
<a href="http://www.glaciervodka.com/"><span style="font-family: Verdana, sans-serif;">http://www.glaciervodka.com/</span></a><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Even harder for me to find are the potato vodkas from Maine. The first one I ever came across is <em>Cold River Vodka</em>. The newest one I've discovered is <em>Twenty 2 Vodka</em>. These are both on my to-do list, in terms of tracking them down and placing an order for each. </span><a href="http://www.mainedistilleries.com/welcome.html"><span style="font-family: Verdana, sans-serif;">http://www.mainedistilleries.com/welcome.html</span></a><br />
<a href="http://www.twenty2vodka.com/"><span style="font-family: Verdana, sans-serif;">http://www.twenty2vodka.com/</span></a><br />
<br />
<span style="font-family: Verdana, sans-serif;">Oregon is another state to look at for quality micro-distillery booze. <u>Bendistillery</u> there puts out a vodka that they claim is filtered ten times. Its vodka also comes in favors, such as Hot Pepper and Hazelnut Espresso. They also make a strong juniper berry gin that has received good reviews. Here's one one from the Alcohol Reviews website:</span><br />
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Cascade Gin</b> (95 proof) comes from, imagine this, Oregon! Oregon has emerged in the world of wine, so why not gin? Cascade Mountain Gin is made by Bendistillery, the same artisans who craft Crater Lake vodkas and Desert Juniper Gin. Unlike nearly every other gin, it isn't utterly colorless- there's a slight straw tint, that is claimed to be the result of using natural juniper and not bothering to try to filter the color out. Cascade is a light flavored, drisp gin. One of our gin loving tasters described it as fabulous and swears by it, using it to make martinis and gin and tonics. Though 1 higher proof than Beefeater, it isn't bracing. It's soft. Nicely done. (Rating ****1/4) </span></span><br />
<span style="font-family: Verdana;"><a href="http://www.alcoholreviews.com/SPIRITS/gins-0901.shtml">http://www.alcoholreviews.com/SPIRITS/gins-0901.shtml</a></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Check out the Bendistillery website for quite a show! </span><a href="http://www.bendistillery.com/home.html"><span style="font-family: Verdana, sans-serif;">http://www.bendistillery.com/home.html</span></a><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">How about vodka made from Blue Corn? Try this "boutique distillery" near Los Alamos, New Mexico </span><a href="http://dqdistillery.com/Vodka.html"><span style="font-family: Verdana, sans-serif;">http://dqdistillery.com/Vodka.html</span></a><br />
<br />
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana, sans-serif; font-size: small;">If you know of any other "Made in the U.S.A." distilleries producing new and unique vodka, gin, whiskey or 100% rye, please let me know.</span> </span>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-68398033048506657102010-12-08T13:22:00.000-08:002010-12-08T20:22:49.266-08:00Doug Schocke, Ph.D. - You CAN Get A Doctorate in Men's Studies!The place to enroll is Union Institue. It's regionally accredited too ... not some bogus self-accredited money-making scameroo! Doug Schocke got his doctorate in 1994 and claims to have been only the fourth or fifth person to do it at that time.<br />
<br />
Union Institute was accredited when I went for my masters, back in the mid-eighties - so we're talking around twenty-five years of existence as such. The beauty of it is that you've got to design your own curriculum and select your own Ph.D. as your field faculty advisor. You must get the OK from the resident faculty at Union before proceeding further, but that's capable of being negotiated, especially using the advocacy of your advisor (and anyone else you can recruit).<br />
<br />
The programs there are generally cheaper than anywhere else and of shorter duration, if you don't change your curriculum or slack off in any way. It does demand self-discipline of you!<br />
<br />
Only your field faculty advisor receives a stipend from Union Institute for his or her efforts. To supplement my advisor, I went to The American Psychological Association (APA) and looked up the division that suited my program. I discovered I could enroll as a student member and list the other members with whom I either met or corresponded as advisors also. By the way, I found Division 27 (Community Psychology) an invaluable ally in my efforts.<br />
<br />
Here's Doug Schocke's source link for further reading: <a href="http://www.schocke.com/masculin.html">http://www.schocke.com/masculin.html</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-43743081433876001332010-12-07T22:29:00.000-08:002010-12-07T22:29:24.377-08:00Fast Food Sandwiches and Weight Gain - The Real Skinny On ItCheck out this slide show from the <u>WEBMD</u> website and find out which sandwiches to pick and which to avoid, whenever you are forced to stop at a fast food place for lunch.<br />
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<a href="http://www.webmd.com/diet/slideshow-worst-sandwiches-and-wraps?ecd=wnl_men_113010">http://www.webmd.com/diet/slideshow-worst-sandwiches-and-wraps?ecd=wnl_men_113010</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-83957612286326659212010-12-06T21:39:00.000-08:002010-12-06T21:40:24.504-08:00Tony Bourdain - Why Are So Many Cancerians Chefs?Just in case you're not hungry, I thought I'd give you a few Tony Bourdain clips. I love restaurants, but I also love street food. Hence, Tony is my main man.<br />
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<a href="http://www.travelchannel.com/travelchannel/TV_Shows/Anthony_Bourdain/Video/Tonys_Street_Food_Flashback">http://www.travelchannel.com/travelchannel/TV_Shows/Anthony_Bourdain/Video/Tonys_Street_Food_Flashback</a><br />
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I also like most ethnic foods ... not the creepy things that Andrew Zimmern eats. I mean the stuff I hear is great enough times, from enough people, that I've got to try it. I've had curried goat in Jamaica, but never the stuff called "jerk". That's on my list of things to do.<br />
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<a href="http://www.travelchannel.com/travelchannel/TV_Shows/Anthony_Bourdain/Video/Explore_The_Outer_Boroughs_Of_New_York"></a><br />
<a href="http://www.travelchannel.com/travelchannel/TV_Shows/Anthony_Bourdain/Video/Explore_The_Outer_Boroughs_Of_New_York">http://www.travelchannel.com/travelchannel/TV_Shows/Anthony_Bourdain/Video/Explore_The_Outer_Boroughs_Of_New_York</a><br />
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If you'd care to, please send me some of Tony's past episodes that really left you looking for takeout at eleven o'clock on a Monday night. I'll post them here, no sweat!I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com2tag:blogger.com,1999:blog-5238079063780572667.post-76177029605807433312010-12-02T19:39:00.000-08:002010-12-02T19:47:20.836-08:00Got Any New Cocktail Recipes? Want To Try Some New Cocktails?I use Webtender.com whenever I get the chance. It showed me that a drink I thought I'd invented was already an established one (The Harry Denton). <br />
<br />
Take a cocktail with which you are familiar and check out how many variations there are, one of which you might actually prefer over the original. To avoid getting stuck with something you cannot stand, look at the drink's rating (from one to ten stars), based on how many votes were cast for or against it.<br />
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If you have invented a new drink of your own or simply discovered one that isn't well known yet, you can go to the "Forum and Chat" section, and find the Recipe Exchange. Here's an example of a recipe that caught my eye, as an old fan of Jack LaLane and his Juicer commercials:<br />
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<table border="0" cellpadding="0" cellspacing="2"><tbody>
<tr><td align="right" valign="top"><b><big>Subject: </big></b></td><td><b><big>New: Jack Lalane Juicer</big></b></td></tr>
<tr><td align="right" valign="top"><b>From: </b></td><td><a href="http://www.webtender.com/iforum/userinfo.cgi?uid=17715907">NYRomy</a> </td></tr>
<tr><td align="right" valign="top"><b>Posted: </b></td><td>Thu Nov 4. 2010, 23:45 UTC</td></tr>
</tbody></table><br />
<pre style="margin-left: 12px;"><span style="background-color: #3d85c6; font-family: "Courier New", Courier, monospace;"><span style="color: #073763;">Served in a highball glass. Double amounts for pint glass.
1/3 oz Malibu Passion
1/3 oz Apple Vodka
1/3 oz 99 Bananas
splash cran
splash grenadine
Fill with Pineapple juice
Shake well and serve ungarnished.</span>
</span>
<strong><em><u>I now serve more of these in my bar than I do Captain and Cokes.</u></em></strong>
</pre><div style="margin-left: 12px;"><a href="http://www.webtender.com/iforum/">http://www.webtender.com/iforum/</a> </div>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-51873947142370455232010-11-27T02:54:00.000-08:002010-11-27T03:04:23.385-08:00What Happens in Vegas Doesn't Always Stay in Vegas<center> </center><center><embed allowfullscreen="true" allownetworking="external" allowscriptaccess="always" bgcolor="#000000" height="480" name="flvplayer" quality="high" src="http://picvi.com/flvplayer.swf?mvideo=http://pics3.picvi.com//media/pics/2010/10/09/vegas-elevator-spy-cam-compilation/movie/vegas-elevator-spy-cam-compilation_01.flv" type="application/x-shockwave-flash" width="600"></center><a href="http://www.picvi.com/2010/10/09/vegas-elevator-spy-cam-compilation/">http://www.picvi.com/2010/10/09/vegas-elevator-spy-cam-compilation/</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0tag:blogger.com,1999:blog-5238079063780572667.post-68504499829557817502010-11-26T14:58:00.000-08:002010-11-27T03:08:45.926-08:00Meet "Team Annoy"<strong>Team Annoy</strong>, for those of you that do not already know, runs a website called "<u><span style="color: #cc0000;">The Annoyatorium</span></u>". Actually it's site containing a number of forums and blogs, with titles such as <em>"Collectatorium", "Crapitorium", "Geekatorium" and "BlackChicatorium".</em><br />
<br />
I found it fishing for some pictures of comic strip characters that dated back to ancient times, when I was just a little boy. Got the pix I was after on this site.<br />
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It isn't all about what ticks you off, or whether you have the habit of getting under other people's skin. If you feel you are avant-garde, curious or just plain whimsical enough, check out the newest addition to our site:<br />
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<a href="http://www.annoyatorium.com/">http://www.annoyatorium.com/</a>I. M. Saloshttp://www.blogger.com/profile/07143633399380611775noreply@blogger.com0