text:
Spicy Etiquette
- Liveitloud Jun 25, 2010 04:53 PM
This is partly a complaint and a request. First off, I like spicy food and I don't mean a little extra cumin. I mean food that your head sweats, you mop your face, your heart races and the endorphins go wild. I am a chili head.
No matter where I go whether it be Mexican, Asian or Thai I say....."I want it extra, extra, extra hot." "I want it to hurt." What I usually get is a scoville unit of 100.
So, is there a specific etiquette that I don't know about? A secret menu that is only shared with certain ethnic groups? Yes, I am white but I like really spicy food.
Are there any other chili heads out there and how do you navigate through a menu at {insert your restaurant here} to get a meal that brings the heat? I would appreciate any help, idea's or names of establishments you might have that would help me in my quest. :)
i'm with you - i joke that i have an asbestos palate :) i know ipsedixit is the same way, so hopefully she'll chime in with her thoughts/tips.
the language barrier in some ethnic places can make it difficult to get your point across. i always look at the menu to see if there's any sort of key or scale for heat, or of they have any extra-spicy dishes marked with an icon. sometimes pointing that out to the server can help.
for recommendations about specific restaurants & dishes, you should post on your local board.
re: goodhealthgourmet
Geez, all this time I've been thinking ipsedixit is a dude (though at times I thought it could have been a she)! You sometimes can't tell online.
Liveitloud, I totally empathize as I get a rush out of the spice as well. These days I haven't been as insistent with the restaurants as super spice isn't great for my health. But becoming a regular at a place can help. I do remember one instance where I totally regretted asking the chefs to make it super spicy. They took it as a dare and made my Thai dish so hot it was barely inedible. I ended up vomiting on the street later that night. It was spicier than Brick Lane House's phaal curry (which they make with a gas mask).
re: Miss Needle
He is a prosecutor in LA.
To the question, I sometimes bring a small bottle of my favorite hot sauce in my pocket for these possibilities. No, it's not cooked in and through, but it helps.
re: goodhealthgourmet
Well, I did this once and it worked quite well, and I made a lifelong friend in the process.
I ask the owner/chef if he (or she) enjoys spicy foods. If the answer is "yes" then I offer to buy him his favorite spicy dish on the menu -- made exactly the way he likes it. My only request as part of this offer is that I get the same exact dish for me.
re: ipsedixit
ipsedixit, I've been in the business of spicy (Sichuan) food for 18 years and your answer is the finest I've ever gotten to this conundrum.
Yes, it's all about the chef. What a wonderful idea.
I'll also take a moment to give a ++ to the folks who bring their own spice amalgam/hot sauce, too!
For the OP:
If sweaty-forehead, endorphine-driving spice is what it's all about for you, try asking your local Chinese restaurant (with a Sichuan or Hunan chef) to make these:
重慶辣子雞 Dry sauteed chicken with chili peppers. This is an insanely simple, insanely hot combination of quick-cooked chicken in a dry rub, surrounded by nothing but Chinese celery and mounds of sauteed dry peppers. We just eat the chicken and leave the peppers but you may, as some of my customers do, want to put the peppers on your rice and eat them, too.
干燒牛筋 again, "dry sauteed" -- but beef tendon in a saucy casserole-style dish. The spice plays so well off of the mellow, long-cooked beef tendon it's amazing.
水煮牛肉 "water-cooked" beef sounds innocuous (sp?) but if you *implore* them to use lots of "la jiao feng" (spicy pepper powder) it'll be right up there. And the way they make their red-hot oil is the key to this dish. It's gotta be their own; if they admit they use a prepared red-hot oil then their cuisine's not going to be hot enough.
re: ipsedixit
ipsedixit, what a great idea -- will certainly try it.
Quite some years ago, I was back in my home town -- a city not exactly at the forefront of adventurous eating -- when Szechwan food first arrived via a very small, low-key restaurant. Initial visit: ordered something marked "hot"; said I that would really, truly like to have it hot; chef said that I probably wouldn't like it, but compromised on "somewhat hot this time, and if that's OK, next time I will fry you." Dinner was fine but bland. Next time, as agreed, he turned up the heat. It was delicious (though not really all that fiery) & I was eating away happily when the excessively entitled couple next to me decided that they weren't getting enough attention, & the woman actually demanded a taste of my dish to see what someone else had that she didn't. Erm, well, OK ... I did warn her that it was hot but oh no, she insisted. And 30 seconds later I warned her to cool her mouth off with rice, not glasses of water; she didn't listen that time either. Once she got her breath back, though, she did scream at me as if I'd tried to poison her. If that's what even modest Scoville levels cause, no wonder restaurant owners are reluctant to take the risk.
Ordering things that are still in the shell or on the bone -- or in small family restaurants, just asking the waiter for a spicy fish (or whatever critter you prefer) dish -- seems to help. (The drawback is that , for example, I still do not know the name of a wonderful Korean fish stew I used to get, & the restaurant that served it is gone, so I may never be able to re-create it.)
As for South Asian food, see luckyfatima's post. My previous husband was Pakistani but preferred his food only moderately spicy. My mother-in-law & I liked serious heat, so we added chopped green chiles to our portions or just ate them whole. You can ask for fresh green chiles on the side at restaurants.
And for the chileheads yet to come (as well as for yourself if you plan to come back), when you do get your food hot enough, thank the folks at the restaurant profusely. Don't know if you really catch more flies with honey, but you can sure catch more fire that way.
re: mshenna
mshenna -- I think the Korean fish stew you are referring to is called maeuntang. Lots of recipes online for it!
re: link_930
Thank you! (Late reply but haven't been on the boards lately.) Off to search.
re: mshenna
i'm trying to think what else the woman next to you could have done to be even more rude than she was- and I can't think of much. I would have told her something that's unprintable here.
The following methods have been occasionally sucessful:
"I want it the way you make it in your country. I want it too hot for an Anerican to eat."
Return to same restaurant: "I asked for ... yada yada ... last time and it wasn't hot enough. PLEASE make it the way you make it in your country. I want it too hot for an Anerican to eat."
Rinse, repeat, etc.
Subtle method: Ask for some esoteric ethnic dish not listed on the menu. If they have it, they will know you are for real. In Chinese restaurants, I refuse to allow a fork on the table, and ask if the spicey whatever will be hot enough.
No method will work in a restaurant that is less than 50% non-English-speaking ethnic patronage, unless it has only been open a few days and hasn't figured out that the average American is a spice woos.
Because of perception that "foreigners" don't really really like spicy food. What you need to do is establish a relationship with your favorite restaurant. Once they get to know you and your taste, they'll get over that perception.
re: pikawicca
are these restaurant in Indiana the real-deal (e.g. non-English-speaking staff, mostly non-English-speaking customers) ethnic places? the only reason i ask is that one of the only spots here in San Diego where i actually got them to serve me blow-your-head-off spice on the first attempt is a less-than-authentic Thai place in La Jolla.
re: goodhealthgourmet
We have one Thai and one Indian that will definitely blow your head off. Both are staffed/owned by Thais and Indians, but so are the places in SF that I lament about. Is there anyone out there who has ever had seriously spicy food in SF?
re: pikawicca
Have you been to Lahore Karahi or Shalimar? I would assume their food is reasonably spicy & perhaps would up the ante if asked. I remember the first time we got take out from Naan 'n Curry...opened the take out container, looked at the pool of oil & upon taking a bite, I quipped to my family "everyone pop a zantac" : )
re: ceekskat
Is Nihari a good Indo-Paki dish for heat? This a long cooked beef or mutton stew using tough cuts like the shank. I've only seen it a couple of times on menus, once at 'kabab house' in Seattle, the other a suburban LA place. Both times it was pushing my heat tolerance.
re: paulj
I had nihari for the first time last year at the highly touted Sabri Nihari on Devon ave. in Chicago & was underwhelmed. I don't recall it being too spicy & in fact was surprised. I have seen it on menus locally but have yet to order...rest of family are not fans (perhaps if there were a mutton version, only seen beef). BTW, just looked at a local menu & it does say "a very spicy dish".
re: pikawicca
The people at Hunan on Sansome are generally pretty responsive when you ask for extra hot.
re: goodhealthgourmet
what's the place called, if you don't mind me asking? I'm always on the lookout for super spicy, but well flavored Thai food in SD.
re: celeryroot
If you grew up in Arizona and your favorite relatives lived in a small town in southeastern Illinois you'd understand. The one town I'm talking about doesn't take kindly to anything besides salt and pepper, and sometimes onion.
re: celeryroot
Quote: what does cumin have to do with spicy????
Absolutely nothing which is my point haha.
I am amazed what people try to pass off as spicy/hot. Thanks to everyone for the posts. I usually look for those little hot peppers they put next to their menu items. I'll find the one with 4 and tell them I want 10. Sadly, hasn't worked out too well. I have gotten to the point where I asked for 10 peppers and then ask for chili oil on the side.
Being from Texas you would think that the Mexican food would bring it, but I found through most of my Hispanic friends they can't even eat things as hot as I like it.
I will certainly take all of the good advice you all have given and see what I can do . It gets a bit old carrying around a bottle of Dave's Insanity into a restaurant and usually gets odd looks from waitstaff but hey, you gotta do what you gotta do.
About the only thing I have found that comes close are the nuclear wings at one of the wing places here in town but I'm not much on fried food.
re: Liveitloud
I don't anyone would look at you funny if you added Dave's Insanity to your Big Mac.
Besides the heat, which you don't seem to be getting, what do you like about these ethnic foods?
I wonder if would help to show knowledge about the various dishes, knowledge that goes beyond 'I want it hot'.
Yesterday on the FN Chefs v City Portland episode, the teams drew cards at a Szechwan restaurant to determine which dish they had to eat. One team got 'cumin beef', the mildest selection. The other got 'spicy pigs ears', one of hotest, and chewiest choices. That kind of dish was much better split among 6 than eaten as an endurance event (man v food style).
My guess is that the heat level of exotic will be more authentic. You aren't going to get hot fried rice, no matter how many peppers you specify. But you could get hot mapo dofu.
re: Liveitloud
i have an uncle who thinks dill is to spicy,go figure
re: Liveitloud
So, there is a difference between authentic and just plain hot as hell...personally, I want authentic! IF YOU JUST WANT HEAT...ASK THEM FOR THEIR HOT SAUCE!
re: AG4JAZZ
Ok. Deep breaths. Please stop yelling. And that last sentence doesn't make any sense.
re: AG4JAZZ
You're right, you're right, now calm down. ;-)
I know a guy--an American round-eye--who has a card in his wallet that's written in Thai. It says something to the effect of "I would like you to make my food very, very HOT. Please don't tone it down because you think I don't know what I'm asking for--I do. Thank you." He says it's finally persuaded the folks at most of the Thai restaurants he's tried it on to give him the real deal!
re: MsMaryMc
Now that's a good idea Mary!
re: MsMaryMc
In the early days of Chowhound, founder Jim Leff prepared a wallet-sized card - which I still carry! - that had the phrase, "Please bring me the serious, authentic food...not the tourist stuff!" in eight languages, including Thai, Chinese, and Korean. It was available through the site up to maybe 2005 or so. Maybe we should ask them to bring it back?
re: linguafood
The Chowhound Passport....included Spanish, Filipino, Arabic, Chinese, Korean, Thai and Japanese; the Chinese version read "I have a foreign face but a Chinese stomach"...
re: Karl S
I want.
re: linguafood
re: Karl S
Cool! I always wondered how literal the translations were - the only one I can read is Spanish, and it's pretty much word for word.
My DH used to go with asian work friends to their favorite restos in for lunch. He'd ask for asian hot, the servers would look at the friends who would nod and indicate that he knew what he was asking for. He loved going with them, because it was the only time he could get his food "hot enough." Any other time it's just American hot, which is never enough for him. :(
How did you know this happened to us last night? We took our youngest, a U. Maine student, out to dinner to a local college place, The Thai Lotus and when the waitress asked how hot, on a scale of 1-5, I answered, 10, please make it really hot, we are all fire eaters. Barely a sniffle. We went through 3 bowls of chile paste. Sigh.
I would reiterate the importance of becoming a "regular" at a resto or two. If they know you, they'll come to know your tastes.
I would also encourage making direct eye contact with your waiter or waitress when asking for the heat, using a forceful tone of voice and even using your hands to stress the high level of heat you want.
Do you have a realistic idea of how hot the true ethnic food is?
Much of the heat in Mexican cooking is in the salsas and accompaniments, not the dish itself.
The amount of heat in Chinese varies wildly with the area. Cantonese next to none, Szechwan a lot.
Some Indian dishes are hot, some not.
re: paulj
I have a pretty fair grasp on heat verses region. I go with a lot of Szechwan because I know it tends to have more heat. But, I don't want heat at the expense of flavor if that makes sense. If it was just all about the heat I could sit at the house and pour hot sauce on crackers. :)
Yesterday for instance, I ordered the fish taco's at Uncle Julio's. Food came and it was good. The salsa however was a huge disappointment. They went so far as to actually char roast the tomato but the salsa had zero kick. It was like tomato and cilantro.
Maybe my expectations are a bit unreasonable. My girlfriend (who thinks too much black pepper is spicy) says that my palate is so over the top that I can't gauge what is hot.
My approach to picking almost anything I eat is to try to eat healthy. I like a lot of Asian cuisine for just that reason. I always go with stir fry over deep batter fried and am always looking for the healthiest alternative on any menu.
Sorry for the ramble I just really enjoy this subject! I really appreciate everyone who have chimed in!
re: Liveitloud
my DH is the same way - his palate is incredible for heat tolerance! I say his tongue is made of asbestos! On the other hand, if something is on the menu and is labeled HOT, HOT, HOT... you chili heads should be able to get something that tastes hot! (current problem with our local - we go all the time and they still don't get the need for heat)
re: Liveitloud
Your expectations are certainly not unreasonable.
Also, any Sichuan place worth it's salt (pardon the pun) is going to have the Sichuan "la-jiao" or "ma-la jiang" peppercorns, which have a distinctive flavor but aren't that hot. Then, they'll have one or two cayenne-based powdered spices, and finally the ubiquitous chili paste (both "raw" and also burnt with garlic added). They'll also have red-hot oil, made properly by placing the burnt bits from sauteeing whole chilis in some soy oil and letting it sit for a few months...
There's plenty of flavor action in spices; folks that cannot tolerate a high Scoville level won't be able to appreciate the difference, however, 'cause they'll be overwhelmed by the spice.
re: Liveitloud
Doesn't Uncle Julio's have salsa bar? In the taquerias around Seattle, salsa bars have the whole range of heat levels, from the mild pico (coarse cut) and pickled carrots to smooth and hot green and red ones.
re: Liveitloud
"I have a pretty fair grasp on heat verses region. I go with a lot of Szechwan because I know it tends to have more heat..."
Then one approach is to say "I've been to _(city)_ and I'd like __(dish)__ the way I had it in __(same city)__" or "I know __(city)__, I'd like the food of ___(city)___" or "I once had __(dish)__ like they make it in __(city)__. Do you make it like that here?"
E.g. at a Szechuan restaurant
"I have a friend from Luzhou who made me ma po dofu and something else I can't pronounce, using his mother's recipe. Do you make food like that here?"
Tyler Cowen suggested this approach in his pop-economics book. It often works.
re: Liveitloud
Liveitloud ,
It's not uncommon for mexican fish taco to have "pico de gallo". Which typically has very little heat.
And yes, pico de gallo with very little heat IS authentic mexican cusine, straight from MEXICO.
It's basically chopped tomato, onion, cilantro, lime juice. SOMEtmes a little chili.
re: paulj
Yes I was thinking the same thing. For example, Indian restaurants, especially those that cater to a multi-ethnic regular clientele (as opposed to mostly Indian) do tend to serve food with very little chile heat and it is wise for non-Indians to specify that they want it spicy there. But it isn't like all Indian food is necessarily head sweat, face-mop chile hot. Some people like it that way, others don't. The food would be too hot for people who don't usually eat chiles and can't tolerate heat. A resto catering to a mostly Indian clientele would be making hot food. But for chileheads, it would probably be medium spicy to high-medium. People who wanted burn would bite into fresh chiles, pickled green chiles, or eat bites of types of chile chutneys while they eat. So it isn't like they hide the chiles when they see the non-Indian customers come in. They just don't cook their own food that excruciatingly hot for themselves. Actually, many people would consider food that hot to be over-seasoned. If you do want it extra hot and servers haven't understood that or have chosen to not believe that, this is a different story altogether. But it isn't correct to assume that all "ethnic" food is fire-cracker spicy and that the servers are duping you with milder food.
re: luckyfatima
Also, I think it depends on the dish ordered. A pork vindaloo could be made spicy without affecting the overall dish, but a dish like navratan korma, for example, is not meant to be spicy. I think the dish ordered should be taken into consideration as well.
re: luckyfatima
My sister lives in Tucson. She gets multi-pound bags of chiltepin chillies at a time, and always carries around a bag in her handbag to season food.
Often, she offers to share with restaurant staff. She makes it clear visually she likes a lot of heat. Here's a link to a story about her that will drive the point home:
Anyway, the real point is, her method is very practical and it works.
Some like it hot, and I'm one of them, and it is rare that I can get a dish as hot as I want it. I will look earnestly at my server and say, "Make it the way you eat it." Usually, they get a weird look on their faces -- like, "Lady, you're out of your mind," and rarely does it result in a truly spicy dish. My son, who also likes spicy food, has taken to doing the same thing, with no real idea of what the consequences would be if they actually listen to him. One day, we did get the food the way we asked for it, and the expression on his face was priceless. Now, he doesn't follow me down that particular rabbit hole, and usually asks for his dish to be like mine, but not quite as spicy. Most of the time it makes no difference what so ever...
I feel your (lack of) pain!
Taking your own spicy additives into restaurants may seem a little odd but if it means you'll enjoy the food more then I say go for it. Plus, as others have mentioned, if you get talking to the staff and become a regular you'll be far more likely to get the dish prepared just how you like it.
Good luck!
Try a bit of reverse psychology.
Take this example. Let's say you are in a Thai mom-and-pop restaurant.
Strike up a conversation with the owner, or manager.
Say something along the lines of "I really enjoy spicy cuisine. In may country [or where I come from] we make the spiciest foods on earth. The problem I have with Thai cuisine is that it just isn't spicy at all, very bland food. Totally nothing like the food of my country [or where I come from]."
This will no doubt get the ire of the owner/manager, and if they've got any self-respect, they'll take the bait and serve you the house's mostest spiciest, mouth-numbing dish it can muster.
re: ipsedixit
Heh heh. Very clever, ipse.
PS--I don't bring peppers or sauce to a resto because adding them to a dish after the fact sort of destroys the integrity of the dish, IMO. Also, the pepper/sauce may not be appropriate to the dish. If a dish is too mild for my palate, I just lump it.
re: Perilagu Khan
Yeah, bringing your own flame throwing condiment sort of defeats the purpose. LIke you say, it totally compromises the integrity of the dish. Probably be better off staying home and just taking shots of the condiment straight up.
re: ipsedixit
I don't see why chillies are necessarily different from salt, black pepper, mustard, et cet. We are talking about dishes that are, typically in this context, lacking integrity because of the fear of customer ire, after all, not replications of minutely crafted imperial/royal cuisine of Beijing, Istanbul or Paris but are more closely related to domestic, food stall and street food. I don't care for mustard on my hot dogs (there, I said it) but I would hate for someone to imagine that mustard ruins their integrity. My sister's weapon of choice - chiltepin chillies - are the ur chilli (and yes I get that Sichuan peppers are *not* chillies, but the dishes she eats all have chillies too).
Mind you, I don't have a dog in this, since I am a supertaster and anything above a pepperoni-level of heat (a good dry pepperoni) means I can't taste anything else. Not a fireeater at all, not interested in becoming one, and generally am really tired of the testerone-fueled competition schtick among fireeaters to sweat each other out, as it were.
re: Karl S
Yes, the dish may be lacking the requisite "fire" out of deference for the customer's (supposed) sensitive palate, but to add just any hot sauce to a dish hoping to capture the quiddity of the dish is myopically short-sighted.
Most, if not all, truly delicious spicy dishes are not just spicy -- i.e., a flat monochrome taste sensation of heat. Rather, there is balance and a depth of flavor to the "heat" of the dish -- or, at least there should be. That balance and depth cannot be recaptured by a whimsical and haphazard addition of hot sauce. Because at some point all you'll be tasting is that hot sauce.
re: ipsedixit
But I wasn't talking about hot sauce at all, just to clarify. And a lot of these dishes are not refined balances but fairly coarse things, as cuisines go.
re: Karl S
On the other hand, a great many Indian curries and SE Asian dishes are delicate and complex mosaics of flavor. I would not want to alter one of these minor marvels by heaping on the chiletepin shake at the least moment. But to each her own. If that's what works for your sister, good for her.
re: Perilagu Khan
Understood. My sister doesn't do delicate mosaics of flavor, for reasons I won't get into here. (She's not interested in Indian food, for that matter.) And she's hardly alone in that regard.
re: Karl S
"But I wasn't talking about hot sauce at all, just to clarify. And a lot of these dishes are not refined balances but fairly coarse things, as cuisines go."
Karl S,
Fair enough. But if these dishes are not refined, then I'm not really interested in them -- be they authentically hot or not.
re: ipsedixit
Ah, so I guess you don't go for authentic Chinese fare where the patrons are spitting out the bones and such....
re: Karl S
Ah, so I guess you don't go for authentic Chinese fare where the patrons are spitting out the bones and such....
Being dexterous with your teeth and being Scoville-ly adept with your tongue are different.
re: Karl S
I don't think reduction of capcaicin during cooking alters the structure of lamb vindaloo anywhere near as dramatically as dousing the stuff with Da Bomb after the fact would. I would also add that I'm no great fan of heavily seasoning dishes with salt and pepper at the table. Would much rather incorporate salt and pepper into the cooking process, for textural reasons if nothing else.
re: Karl S
"generally am really tired of the testerone-fueled competition schtick among fireeaters to sweat each other out, as it were."
well, for some of us it's not about that. i'm not out to impress anyone or compete - i don't care if someone can tolerate a greater heat level than i can. for me, it's about a mutual understanding between like-minded (like-mouthed? like-palated?) individuals. i certainly don't think less of people like yourself who prefer milder food - it's your choice, just as five-alarm heat is mine. but i have found that people who don't love spice the way i do tend not to "get" why i enjoy it, so i particularly appreciate the opportunity to share with others who "get" the appeal.
My husband is from India, and still has a pretty thick accent.
A few months after we started dating, we noted that whenever I placed a phone order for "medium spicy" takeout food at our favorite Indian restaurant, it would come bland.
When HE placed the order for "medium spicy," it came perfectly hot (for our tastebuds).
I realized there are two "spicy" levels -- Indian-accent "spicy" and American-accent "spicy." Our solution is that he does all the ordering from now on.
Of course, this isn't a good solution if you don't have an Indian spouse :)
re: anakalia
Guess I better start working on my accents then. :)
re: anakalia
At the Thai restaurants around here, it's pretty ubiquitous to have the menus describe both American spicy and Thai spicy scales available. Ask for Thai hot, and the'll generally shrug, remind you that there's no refund if the dish is too much for you, and pour on the heat to the nth level.
I used to have a thai friend, who unfortunately moved away. we would go for thai and he would order while i waited outside. then i would come in after the food was prepared.
re: KaimukiMan
Shaogo Thanks a lot for the menu items. I will give them a try. Seems to me that the reoccurring theme here is culture verses heat if I am reading correctly. In an effort to appease the masses and satiate or dumb down for the American palate, the food is made because culturally they think we do not or cannot take the spice/heat.
I guess that makes sense to a degree. I have always heard that a lot of Asian restaurants and Mexican (authentic not tex-mex) have 2 menu's. One for us and one for {insert your ethnicity here}
You all have given me some thing to think about and try to apply and I appreciate it. I am really enjoying this conversation. :)
re: Liveitloud
You're spot on about the two-menu concept. Any Chinese restaurant, for example, worth it's salt is going to have a specials menu, typically in all-Chinese but some places in larger cities actually do a rough translation.
Upon entering the restaurant look at where the hostess/host takes the menus from. There may or may not be a stack of the "real" menu next to or underneath the one they give the rest of us. They'll be delighted to give you one but you've gotta ask, or, in a pinch, just grab one and ask permission to order off of it.
re: shaogo
Though many Chowhounds attest that they are often refused the "authentic" menu, with words like "you will not like this" et cet. Part of me perceives this as a cultural difference: for a Chinese host to serve something to a guest to which a guest openly objects is a truly horrible thought for him - Americans don't play the part of the well-mannered Chinese guest - so the host is determined to reduce the chances of this happening. I realize there are bi-cultural people on both sides at times, but if there are not, then you have this obstacle.
re: Karl S
Starting to feel like I need a decoder ring or secret handshake. :) All kidding aside, I will try getting my hands on one of those guarded menu's. Perhaps that might be just the ticket.
re: Liveitloud
Well, if you are interested in a video of how the water-cooked (or "wok-steamed") beef is made, here's a fascinating video:
To bad you can't just show this to a server as a decoding device!
re: Liveitloud
15yrs ago or so, a friend of mine and I would go to this little Vietnamese restaurant across the street from our office at least 3 times a week. All family run with the "old man" the obvious boss.
In addition to their ethic dishes, which we loved, they also served things like sandwiches and burgers.... also great. It was so varied we could eat there often and still never get tired of it... anyway...
We got the 2nd menu for the first time one day. It was just a typed 8 1/2 x 11 sheet in clear plastic. As I scanned it, there was one dish who's name seemed to go across the entire page. I asked "How do I pronounce this?" pointing it... with a glint in the old man's eye he looked at me and said
"Number Eleven".
Still have no idea what it was, but I know everything I got off that 2nd menu was fantastic.
re: ArizonaDave
Love the Number 11!!! That sounds like a restaurant of my dreams. "You can get anything you want at Alice's I mean the Vietnamese restaurant!"
re: buttertart
reminds of the joke of the old chinese couple. it's their 50th anniversary and the wife asks if the husband wants to try anything special and different in bed for their anniversary. The husband says he always wanted to try 69 in bed.
the wife says "you want mu shu pork in bed?"
re: Duppie
I confess, the beef and broccoli euphemism is new to me.
re: Perilagu Khan
The way I originally heard the joke was that #69 was beef and broccoli because just about every Chinese restaurant's take out menu on 2'nd Avenue in NYC had that dish as #69.
Dumb I know but it just came back to me when Thew brought it up..
re: Duppie
mu shu pork is a much funnier punch line
re: Duppie
Jackie Martling Joke
re: pikiliz
Who? I always thought it was a regional joke considering that just about every Chinese Restaurant on 2'nd Ave between 59'th and 14'th streets had "Wok" in their names back in the day and had beef with broccoli as selection #69 on the takeout menus. Who knew?
re: shaogo
Well, these days it's becoming increasingly difficult to find a Chinese resto that is not a bloody super buffet. I do miss the days when the modest mom-and-pop Chinese restaurants (with or without the two-menu system) were the rule.
re: shaogo
Some years ago a linguistics prof at Univ. of Chicago wrote a little book titled (something like) 'A diners guide to Chinese characters'. It was supposed to help you read the Chinese menu whether printed or hanging on the wall. At their annual meetings, the Chicago Linguistics Society distributed his guide to Chicago restaurants.
re: jgg13
Traditional and simplified characters are both in use (traditional in Taiwan, simplified in the PRC and HK, so yes they are more common). I have to say that I found "The Eater's Guide to Chinese Characters" a bit hard going even though I studied Chinese all through university, lived in Taiwan and travel in the PRC (and read menus w/o a problem). A new and more user-friendly trot to menu Chinese would be a boon to western civilization.
re: buttertart
That review certainly doesn't make me all that much more ambitious about reading it :)
re: jgg13
I hate to discourage you, give it a whirl if you're interested, but don't expect to be able to read easily immediately. Chinese isn't nearly as hard as it's cracked up to be - the grammar is very easy - but character recognition takes memorization (and a number of the menu characters are low-frequency in the language as a whole). If you have the time a beginning course in Chinese would be a great way to start (I started learning it in an extension course at Cal).
re: buttertart
Oh no worries, I was joking. The difficulty of chinese was why it promptly went on my bookshelf and never came back off of it ... seemed like a good idea at the time though. My intention was to just try to learn to pattern match well enough to get beyond translation differences between menus - however two things happened before I got around to reading it: 1) I got better at reading through the translations and more importantly 2) I started learning some characters and realized that without memorizing the whole damn pattern for a dish it wasn't going to help me much :)
re: jgg13
"My understanding though is that it is using the older characters vs the more common simplified characters."
Careful there. There are many Chinese ex-pats from the mainland living abroad who would consider them to be fighting words.
The simplfied characters are not necessarily "more common"; rather, they are simply "in use" in China. And the traditional characters are not "older" but rather just traditional (and depending on which side of the political lines you fall on, the traditional characters are the "right" way to write Chinese).
I took a gander at this book and found it sort of awkward because many of the menu descriptions are not really accurate descriptions -- some are sort of outdated, some are just odd. Still, it seems like quite a tome to have put together.
re: ipsedixit
This Memoriam page from the U Chicago Linguistics Dept gives some insight into the the Dr Mccawley
Comments about half way down by Jeff Harlig, focus on his cooking and dining knowledge. I particularly like this bit about visiting an Indian restaurant near San Diego:
"Jim was once a visiting fellow in India. True to form, he had studied Hindi in preparation for his trip (and while there, I assume). When we entered the restaurant in La Jolla, a vacuous blond (female) came to take our order. Jim proudly produced his list of exotic specialties, written in Hindi. The waitress looked perplexed. Jim said, "Take it to the chef. He'll understand." At this she looked even more perplexed. We followed her gaze to the pass-through from the kitchen to see another vacuous blond (male) contentedly preparing the evening's dishes. Jim was crestfallen, we were stunned, and dinner, by the way, was not particularly good. "
re: ipsedixit
Simplified characters have their roots in handwritten cursive traditional characters as I understand it. And codified they are certainly newer than the traditional ones ,which were standardized in the Qin in the 3rd century BCE, the simplified being instituted after 1949. "Common" in jgg13's post (and as used in mine) I take not to have been intended to have any pejorative meaning, simplified characters being used by a billion plus people in the PRC and traditional ones by 26 million or so people in Taiwan. Common as opposed to rare, not common as opposed to refined.
re: buttertart
I didn't take the post to be perjorative (nor was I trying to suggest that it was necessarily).
I was just trying to point out how sensitive and touchy a subject this can be for some people.
re: ipsedixit
Very true. With the high-stakes politics involved it's hardly a wonder.
re: Liveitloud
the thing si it doesn't only happen here. in thailand, for example, i found it very difficult to get a dish as spicy as i wanted, because they just presume i dont know what im talking about.
I've always thought that people get "spicy" and "hot" mixed up. A dish can be spicy without being hot or hot without being spicy. I have a pretty high heat tolerance but admittedly don't understand how people can eat something so mouth-numbingly hot that's all that can be tasted. When I think "spicy" I think "something spiced." I'd rather eat a dish that has a nice mosaic of flavor than something guaranteed to flame my anus the next day that tastes only of heat. Sichuan cooking (which I've had at proper Sichuan heat levels as dictated by a friend of mine who hails from that province) is a good example of judiciously used heat but with great flavor.
re: MandalayVA
If it doesn't hurt twice, I want half of my money back. ;)
re: Perilagu Khan
Ah, the Masochism Two-Step! :D
re: Perilagu Khan
There is a simular concept in the Jamaica called "Twice burn pepper". If it don't burn you twice it's not hot enough.
re: Duppie
Don't suppose that pepper is the duppie, i.e. ghost pepper? ;)
re: Perilagu Khan
You have "Outed me" Yes, a Duppie is a ghost or Blythe spirit in old West Indies.
No. I speak of the the Scotch Bonnet that is abundant in and around South Florida and the Carribean.
re: Duppie
The Scotch Bonnet is a fine pepper. In fact, I recently made some chili and dosed it up with a healthy dollop of Scotch Bonnet powder, and it was excellent. The Scotch Bonnet contributed a nice, fruity flavor and a great deal of heat.
re: Perilagu Khan
I absolutely love Scotch Bonnets for their fruity flavor, and they are a pretty good source of heat.
re: MandalayVA
If you want to play that game, "hot" can also refer to the temperature.
re: paulj
There's a basic cultural difference at play here...with spicy food, we Anglos have the sensation that our tongue and mouth are being BURNED, so we use terms like "hot" and "flaming" and "heat." But Mexicans (I can only speak for México, where we live, not for all of Latin America), the same sensation caused by spicy food is similar to that of a bee sting or an insect bite. So Mexicans, referring to spicy food, use a word that comes from the verb "picar," to bite or sting...they will say things like "Esta salsa no pica" (this sauce is not spicy; literal translation would be "this sauce doesn't sting"). In both English and Spanish, the word is "picante," which is definitely a derivative from the verb "picar." If you tell a native Mexican waitstaff that you want your food "hot," you can expect it to come to the table steaming and untouchable. In Spanish, "caliente" refers to temperature, not to spiciness. So don't ask for your food "muy caliente" unless you want to burn your fingers on the plate. Having lived and worked throughout México for the past ten years, I can tell you that most of the food is not picante...but they always serve a variety of salsas (sauces) that people can add to taste. One more thing...the word in Spanish is "chile" (pronounced "chee´-lay"), NOT "chili" and not pronounced "chilly." And it covers virtually everything from the tiny chiltepín to the jalapeño (NOT pronounced "hal-uh-peén-yo"), and the larger chile poblano and chile de arbol. Mexicans have been eating chile for centuries, but they really don't have any dish that's similar to "chili con carne." When Mexicans find the food overly spicy and they feel they've been "bitten" (eyes start watering and they choke a bit), they're likely to say "Me enchilé," which means..."I just got stung by the spiciness of the food."
re: davymex
Here in West Texas the local Hispanics also call salsa "chile."
re: davymex
There's a different sort of communications issue with South Asians. If you ask a South Asian (at least one less familiar with Americans) to make something less spicy, they'll reduce ALL the spices (including turmeric, onion, etc).
re: davymex
I was thinking the same thing. When I'm at Mexican restaurants where Spanish is the primary language and the issue of spice comes up, it's always something to the effect of,
"¿La salsa, quiere que pique o que no pique?"
One place that I like has notes by certain menu items like, "¡Pídalo picosa!"
I always use "picosa" instead of the more-familiar-to-English-speakers "picante". In general though, Mexican places that cater to recent immigrants are the best about giving you what everyone else gets.
re: davymex
Very helpful post - thank you!
re: Rachael5000
Maybe they think a lady should only glow, not sweat. :)
re: Perilagu Khan
a lady who is a good glistener is better than one who only gtalks
re: Liveitloud
kea moa
I carry a printed note in Chinese which I show to the waiter/waitress and says 2 things:
I want my food prepared the way Chinese people eat it.
If spicy is 1 to 10, I want spicy 15.
This usually seems to works for me.
Great tips, I love the card idea! What I usually do is chat a little bit with the waiter/tress about their food and let them know that I know what I'm talking about. When I request the spice level I specifically say, 'your spicy, NOT white people spicy'. This usually makes them laugh and then they want to watch me eat it without breaking a sweat. Weird, but they are always really happy to see a white person able to take the heat!
Of course, becoming a regular is the best idea for take-out and order the dishes that are not supposed to be spicy to be served that way, so you don't look like someone just trying to eat chili, but that you respect their food.
before we moved to the albany,ny area, one of our favorite places was a vegetarian dosa restaurant in hicksville,ny. the regular waiters got to know we could handle anything on the menu. one night we were there and had a waiter who had not seen us before. my wife ordered her usual dosa special which happened to be the hottest item on the menu and he wouldn't take the order. we aked him to check with the others to make sure it was ok.
there's a pan asian place in albany called buffalo wagon. the owner is very nice and open to suggestion. we asked him about doing a spicy dish for us one night and he prepared a shrimp and jalapeno dish that was not on the menu. it was just what we wanted.
I could write 200 pages on this topic. There's much much more to it than simply a question of red pepper. Delving into it unpacks all sorts of deep human behavior.
But the best line to stave off gringoization I've found is this one "PLEASE don't tell the chef I'm not Thai/Mexican/Laotian/Sichuan!".
And remember the root of this impasse: these waiters have faced indignant imperious gringos incensed at the spice level of their food, and some of those IIGs asked for it spicy to begin with....and some of them have refused to pay.
Be aware of this. Be aware that this is what you are working against. And be aware that in some cases, there is literally NOTHING YOU CAN SAY OR DO to get the food served authentically, aside from repeated visits to prove your credentials, whereupon you'll finally be paisanofied. It will happen in the end.
It's simple...if the dish comes to the table bland tasting...sent it back and tell them that you want it spicy, as indicated or as an authentic dish, with all the proper heat/
If you are then serves another bland dish, send it back as well and leave, telling them how they have lost you as a customer.
My sister doesn't like spicy food, but likes this one restaurant that serves Szechwan.
I refused to go back and when the owner asked about me, my sister explained and they told her no problem, they understood and would make sure the spicy dishes were just that.
Unfortunately, they didn't live up to their word and 10+ years later, I haven't and won't go back.
The irony is, that people will order a dish that is indicated spicy, THEN complain it's too spicy!
BALANCED spicy dishes can be hard to find, as some restaurants will just ramp up one heat element to be out of balance with the rest of the flavor components. I remember our first meal at the late, lamented Sri Lanka Curry House in Minneapolis. When we ordered our dishes 'hot," the waitperson assumed a worried expression and said that we might find them to be too spicy. After she brought our order to the chef, she returned with a message that THE CHEF was also really concerned. We held firm, and were served a meal that blew our minds and stomachs. Never before -or again - have we eaten a similar meal. I'm glad that we bought a copy of the now out-of-print "Fire and Spice: The Cuisine of Sri Lanka." http://chowhound.chow.com/topics/599679
re: CRF
I don't understand the idea of balancing the heat element (from chile peppers) with other flavor ingredients. Would you up the cumin or garlic when using more chile, in hopes that they aren't overwhelmed? They did have spices with 'bite' in Asia before the introduction of chile, specifically black pepper, ginger, mustard, and garlic. I wonder if there is any evidence of recipes changing after the introduction of chiles - other than just adding the chile.
Another way to put it, how does a good cook vary the other spices to balance the chiles? Are there examples from printed recipes, or personal experience? I don't recall ever reading a recipe that specified one amount of cumin when using 1 pepper, and different amount when using 3.
re: paulj
Good post, and not surprisingly, I agree with it.
To my way of thinking, if you up the chile content you are simply accepting the tradoff of a lessened presence from the other spices. And I have no problem with that. I would rather just amp up the chile than elevate all the other spices proportially and wind up with a hyper-spiced trainwreck in which I couldn't taste what was being spiced.
re: paulj
not other spices, other tastes. thai food is the perfect example - thai cooking is a balance of heat and sweet and sour and salt. the heat and the sweet temper each other. indeed that is why so much thai here in america is too sweet is they cut down the heat w/out cutting down the sweet it was in balance with. if you drop one you need to drop the othr as well.
re: paulj
I am no expert, but I cook Pakistani food several times per week. I do not use more cumin, garam masala, onions, or other seasonings, etc., in a dish that I intend to make chile-hotter. E.g. A dish I like to make chile hot: In karhai chicken I use red chile powder and add fresh green chile at two different stages in preparing the dish, but I do not use more of any other spice than I normally would. I think if one did that, the entire dish would taste too masala-fied (spicy, not chile heat) and yucky.
Continuing the question of cultural-linguistic conceptualizations of heat, spice, and chile heat that were posed further above, in Urdu spicy with masalas (not chiles) is masaledaar and with chiles, as in mouth is burning is mirchdaar or mirchi. The word for temperature heat is also totally different. It's kind of interesting to see how 'heat', spicy' etc., are classified semantically in different languages.
re: luckyfatima
It is a lacuna in the English lexicon that we do not have an adjective for "pepper hot."
re: Perilagu Khan
It doesn't mean English is lacking, and many languages describe food heat in the same way as English...Arabic for example, 'Haar' is temperature hot as well as chile-hot. Then you have languages that use different terms for each concept. In English we accomplish communicating the difference of meanings of our 'hot' via context.
re: luckyfatima
The lack of said adjective still makes for awkward and cumbersome speech. English would be marginally improved by having a word for "pepper hot."
re: Perilagu Khan
i use picante with my 5 year old
re: Perilagu Khan
I thought the French piquant was the generally accepted terms for "spicy hot".
Heck, it's even in the dictionnary: http://www.merriam-webster.com/dictio...
re: SnackHappy
To me piquant is not just chili-hot, it's anything with a spicy/tangy aspect - mustard, horseradish, vinegar, etc. This falls into the "aggreably stimulating to the palate". There really should be a word in English equivalent to la4 in Chinese, which is specifically hot chili-hot.
re: SnackHappy
Piquant is close. But as buttertart says, it arguably denotes a "sharp" sensation rather than the burning we associate with hot chiles. Perhaps in time "picante" will be assimilated into English and will fill the bill.
re: luckyfatima
Where do chiles fit in the warming/cooling classification? Or don't they have place, since they are so new (only 600 yrs or so).
For what is is worth I have found most restaurants that serve (spicy.hot,piquant etc.) are mainly concerned about making a dish to hot for your palette . so ipsedixit's approach is great
or just ask them to make it authentic and tell them that you will pay first , many times it is the worry of a customer not paying because they have not had a authentic meal and if they get it they may not pay. sometimes we think we are stronger than we are
I've found asking for a dish to be made authentically, or as the chef himself would eat it, does not work for me.
What has worked for me (not always but often) is in an Indian restaurant, I tell them I want it "Andrha hot". This usually elicits some surprised responses and curiosity, but it gets me hot food. There is actually one state where my ex insists they eat hotter than Andrha but I've forgotten which one. I think it was Tamil Nadu, but it might have been Kerala or Karnataka. I used to order invoking the name of that state, but I've forgotten which one it was for sure, and I don't eat food as hot as I used to, so Andhra hot works for me now. Many people seem to think Andrha hot is as hot as it gets anyway, LOL! My in-laws did used to polish off a meal by eating a raw green chile . . .
In a Thai restaurant, ordering Thai hot is often not enough. Last time I was successful in getting a dish hot enough the litany went like this.
"I want that hot. I don't mean a little hot. I mean hotter than Thai hot. I mean hot hot hot so hot that you can't believe a human being could possibly eat it, I'm-not-kidding, hot."
Not only did I get my dish hot enough, the cook came out of the kitchen along with a couple of the wait staff to (as unobtrusively as they could manage) watch me actually eat it. Whispers of suprise reached me as they realized I really WAS eating it, and I did not appear to be dying of it. LOL!
I wouldn't start off ordering like that at a Thai restaurant, just in case they actually do listen when you say "Thai hot". But if I've been disappointed in the past, it does seem to work most of the time.
re: ZenSojourner
My brother has taken to expressions like "at least 5 spoons of hot oil hot" and asking for a bowl of hot oil as a condiment. When he uses it all up, the staff then gets the picture....
there is this thai take out place i've been going to recently and the kitchen is in the front, open to view in which is pretty cool.
the first time i was there i asked it to be made very spicy and the chef asked how spicy and i said 5 star thai spicy...he kinda looked at me like...ya sure?
then he asked me my ethnicity (i was fine with it because i look like a bunch of different ones) and i told him i was indian...i guess it was a test cause he said...ok, you can probably handle it.
after my food was prepared he handed over the bag and told me to let him know how it is the next time i stopped in. when i got home it didn't look too lethal....oh it was so spicy but not just spice it tasted really good too! i got what i wanted, it was pretty great!
so yes i would agree that it is sad but sometimes the ethnicity makes you "prove" yourself able to handle the spice so others don't complain that it's too spicy, basically - what they ask for the few times they actually get it.


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Jesse James
Jesse James developed a love of motorcycles very early on. His abusive father's antiques shop was located next to a Harley-Davidson parts supplier and he was given his first dirtbike at 7. The natural tinkerer eventually turned to football, but after two injury-filled seasons with the UC Riverside team, he was forced to retire and he subsequently dropped out of college. While working as a bodyguard for Slayer and Soundgarden, he visited bike shops in his spare time and when a dislocated shoulder sidelined him from security work in 1993, he finally followed his dream of building custom rides. After apprenticing, he started West Coast Choppers in his Long Beach garage. The business struggled until Discovery Channel chose his shop to highlight in 2001's "Motorcycle Mania" documentary, which led to A-list clients like Kid Rock and Keanu Reeves and his own show Monster Garage. He expanded to include a magazine, a clothing line and the Cisco Burger restaurant. He married Karla in 1991, had Chandler and Jesse Jr. and divorced her in 2002. That same year he married adult-film actress Janine Lindemulder and they had daughter Sunny before splitting in 2004. The next year brought a marriage with Sandra Bullock. They broke up five years later after he admitted to cheating. A brief engagement to Kat Von D was followed by tying the knot in 2013 with drag racer Alexis DeJoria.
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Tat's All, Folks: Jesse James and Kat Von D Call It Quits | Gallery ...By Kat Giantis We try not to revel in another's misfortune, but now that Jesse James and Kat Von D have called off...Wonderwall
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Fidelity-impaired Jesse James reportedly engaged to heiress race ...Nov 20, 2012 ... Hope, they say, springs eternal, even when that hope is pinned on a guy whose infidelities are...Wonderwall
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Kevin Ding column: Kobe Bryant already made playing hurt part of his legend, and the Lakers' masked man is inspiring fans yet again with a broken nose.
DETROIT – To see this self-described "killer" on the court wearing this mask on the court is such a perfect fit, it activates something primal.
Three Lakers victories; 31, 38 and 33 points; 54.3 percent shooting from the field.
The last broken-nosed triumph came at the expense of the two most likely to succeed in the NBA's Class of 2012, Miami's LeBron James and Dwyane Wade – spawning renewed hope for this Lakers season.
Kobe Bryant's work ethic is, more than anything, the secret to his success.
There is, however, no more massive element to Bryant's appeal with fans than his history of overcoming adversity in dramatic style, particularly physical pain. In that regard of perseverance, Phil Jackson puts Bryant on an even higher pedestal than Michael Jordan.
Even if some idolize Bryant and others always kick at the legs of his pedestal, it's inarguable that there is a lot of adversity out there to challenge every one of us. And to sustain us, we need demonstrations of people – whether it's Bryant, Kevin McHale or Willis Reed – overcoming it.
Kobe in a mask is a physical manifestation of all this.
Bryant's accomplishment in playing every game this season and leading the league in points (and nearly in minutes) while getting the torn ligament in his right wrist to heal was a far greater feat.
But in the "Kobe Mask," there's no mistaking he is playing hurt.
Who has even noticed that Bryant has started to wear a protective sleeve with padded elbow over his right arm for the past two games? It's like Tom Cruise's moment in the movie "Vanilla Sky" as doctors try to tell him what they can do for his damaged arm while he has a badly mangled face.
"(Expletive) my arm!"
We live in a society obsessed with the faces ... and inspired by fears being faced.
Kobe in a mask means he's doing what he does, sticking his now-broken nose where he always has.
We've seen this face with a big teenage smile and sunglasses cockily propped up on his head. We've seen this face sprout a big Afro and an even bigger ego invulnerable to the deflation of trying and failing. We've seen this face goateed and glum amid the muddle of a mug shot.
Mostly, we've seen this face in the ferocious scowl of a conqueror on the court.
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Vehicle is in tidy condition. runs smoothly been our trusty hydraulic hose van. Only selling because we have replaced with a bigger vehicle, has a recent COF, It has a dent in the back and a rip in the drivers seat otherwise runs and drives very well.
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Mutual respect and liking, the key components of a solid intimate relationship, are shaped by many factors throughout our lives. In heterosexual relationships, this respect and liking involves not only how you feel about the other person, but also your general attitudes toward the other sex. Men's attitudes toward women are classified according to the distinction between "hostile" and "benevolent" sexism. You can probably guess what hostile sexism looks like just from its name, though I'll provide details shortly. Benevolent sexism sounds like an oxymoron. How can a good man be sexist? Wouldn't being "benevolent" be a positive factor in any male-female relationships?
The answer is this: Sexism in any form is still sexism. Hostile sexists harbor deep-seated resentment toward women which they express in the form of angry comments about the females in their life. They believe, in general, that women are unfairly taking jobs away from men due to policies such as affirmative action. Hostile sexists regard women as manipulative and destructive, trying to gain control over men. Clearly, in the battle of the sexes, it's the hostile sexists who will be women's worst adversaries, right? As it turns out, though, benevolent sexist men may be the ones whose flanking strategy present more of a danger on the battlefield. In benevolent sexism, men express their negative feelings toward women by treating them as pure, special, and in need of a man's protection. In the workplace, these attitudes can result in subtle or not-so-subtle discrimination, limiting a woman's ability to proceed up the career ladder and compete for higher salary. In the home, benevolent sexism can lead a woman to feel that she must remain in a subservient role and defer to her mate on all decisions, large and small. Having a male partner who constantly treats you as in need of protection will eventually cause you to feel that you can't live without that protection.


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In April 2 testimony, NTIA Administrator Lawrence Strickling reiterated his pledge not to relinquish the Internet Assigned Numbers Authority function to foreign powers or the International Telecommunications Union.
A U.S. move to cede its supervisory authority over the domain name system, one of key pieces of management architecture that makes the global Internet work, is raising hackles among some Republicans who worry that it could lead to the United Nations or foreign powers gaining more control over what does and does not appear online.
At issue is the current Internet Assigned Numbers Authority contract. Currently the National Telecommunications and Information Agency, a Commerce Department component, contracts with the U.S.-based non-profit Internet Corporation for Assigned Names and Numbers to make sure that registered domain names in .com map to the assigned numerical slots. NTIA recently moved, as part of a long-standing policy with backing of the executive branch and Congress, to allow for an international, multi-stakeholder group composed of private industry, governance groups and other institutions, to take over management of the key IANA function.
At an April 2 House hearing, NTIA Administrator Lawrence Strickling reiterated his pledge not to relinquish the IANA function to foreign powers or the International Telecommunications Union, a U.N. technology agency.
"The neutral and judgment free administration of the technical DNS and IANA functions has created an environment in which the technical architecture has not been used to interfere with the exercise of free expression or the free flow of information. Any transition of the NTIA role must maintain this neutral and judgment free administration, thereby maintaining the global interoperability of the Internet," Strickling told the Subcommittee on Communications and Technology of the House Energy and Commerce Committee. "NTIA has repeatedly said that we will not accept a proposal that replaces the NTIA role with a government-led or inter-governmental organization solution."
The proposed transition has wide support from industry, with AT&T, Verizon, Microsoft and the Internet Association all backing the move to privatize the U.S. government role in overseeing the global address book for the Internet. The government has plans dating back to the 1990s to cede control of the IANA function. In 2012, the House and Senate passed concurrent resolutions backing the NTIA's plan to, "continue working to implement the position of the United States on Internet governance that clearly articulates the consistent and unequivocal policy of the United States to promote a global Internet free from government control and preserve and advance the successful multi-stakeholder model that governs the Internet today."
Nonetheless, there is an abiding concern among some members that the transition could empower foreign governments, particularly Russia and China, to expand their control over the architecture of the Internet, or help fuel a push to put key functions under U.N. control.
Rep. Marsha Blackburn (R-Tenn.) is among the members concerned that the NTIA might be moving too quickly -- and might be too trusting of an international multi-stakeholder process. "In a perfect world, ICANN and IANA would be fully privatized," she said, while expressing concern that once the U.S. relinquished its authority, it would not be in a position to guarantee the free flow of information across the Internet.
"If things do go astray, is there a path back for NTIA?" asked subcommittee Chairman Greg Walden, an Oregon Republican.
Blackburn and Rep. John Shimkus (R-Ill.) dropped legislation this week with an eye to putting the brakes on NTIA's plans. The measure would require a Government Accountability Office report on any transition proposals offered by NTIA. In reality, NTIA has two years to come up with a workable plan before the IANA contract expires, so the bill, even if signed into law, might not have much impact on the scheduled transition.
About the Author
Adam Mazmanian is a staff writer covering Congress, the FCC and other key agencies. Connect with him on Twitter: @thisismaz.
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text:
Amarillo ISD
The Districts dress code is established to contribute to a safe and distraction-free professional learning environment and to teach grooming and hygiene.
Student dress and grooming is primarily the responsibility of students and their parents; however, the schools responsibility is to maintain a proper atmosphere for learning at school. Personal appearance is an important factor in developing and maintaining such an atmosphere.
Style is very important, but some types of dress and grooming are more appropriate for specific types of activities and/or locations than others. Experience has shown that extremes in dress and grooming lead to disruption of the learning process.
The principal of each school has the authority to make final decisions on questions of dress and grooming. Any student not adhering to the guidelines presented herewith shall be subject to appropriate disciplinary action. (See FO, FOA, FOD)
If the principal determines that a students grooming or dress violates this policy, the student shall be given an opportunity to correct the problem at school. If not corrected, the student shall be assigned to in-school suspension for the remainder of the day or until the problem is corrected.
Repeated dress code offenses may result in more serious disciplinary action.
Beginning in the third grade, guidelines are as follows:
Category Specific items of clothing that SHALL NOT be worn to school include:
The principals, in cooperation with coaches and sponsors, may adopt additional guidelines as they deem appropriate for students who participate in extracurricular activities.
Principals may approve limited exceptions to the dress code for certain campus-initiated events or special days such as Spirit Day, Hat Day, Drop Everything and Read (DEAR) Day, etc.
The purpose of a standardized dress policy is to further enhance the learning environment on a campus. Individual campuses, with parental support, may require students to wear standardized dress in accordance with the provisions below.
Standardized dress is defined as dress that adheres to certain guidelines concerning style and color options. The specific guidelines to be implemented on a particular campus shall be determined by a campus committee composed of faculty, parents, and community representatives. The following guidelines are provided as a starting point for campus discussion:
Campus committees may add to or modify these guidelines provided the modifications are submitted to the Board with the request for a standardized dress requirement.
In order to require students to wear standardized dress, a principal, in consultation with the campus site-based committee, shall solicit input from all representative groups within the school and community. This input must be formalized at clearly publicized open meetings on the campus.
The principal must request Board approval to institute a standardized dress requirement. The request must be approved by the Board at least 100 calendar days prior to the first day of the fall semester in which the requirement is to be implemented. (For the 2005-2006 school year, the campus must notify parents of the intent to consider standardized dress before May 15 and request Board approval at the June meeting.) The request presented to the Board must include:
A student may be exempted from the standardized dress requirement provided the students parent or guardian presents a religious or philosophical objection to the standardized dress requirement. The objection must be in writing, submitted on a form provided by the District.
The Administration shall determine whether the parent has made a bona fide religious or philosophical objection to the standardized dress requirement.
A student who is granted an exemption shall be required to comply with the Districts general dress code.
Students who transfer into a school with a standardized dress requirement will be allowed up to two weeks to comply with the schools dress code.
The principal of the disciplinary alternative education program may establish standardized dress for the program without following the procedures required in this policy.
The Board may require a campus to implement standardized dress if the Board determines that it is in the best interest of the District. This designation can only be revoked by the Board.
The campus committee may present amendments to the standardized dress plan for consideration by parents/guardians of the affected students. A referendum on any such amendments shall be conducted according to the referendum voting guidelines established in this policy. In order for an amendment to be implemented, more than 50 percent of the votes cast must be in favor of amending the plan. Each parent or guardian will have one vote for each child in attendance at the school.
The standardized dress requirement can be revoked based on the results of a parent referendum. A referendum to revoke a standardized dress requirement shall be conducted according to the referendum voting guidelines established in this policy. In order for the requirement to be revoked, more than 50 percent of the votes cast must be in favor of the revocation. Each parent or guardian will have one vote for each child in attendance at the school. If a standardized dress requirement is revoked, the implementation of the plan shall cease immediately, and the students shall be required to comply with the Districts general dress code.


text: From a non educational "experienced Mac users point of view", Apple's been taking more and more in-house over the past 5 years. There aren't many 3rd party vendors left on the high street and I suspect that also applies to tech support as well. A contact deals direct with schools and works for Apple UK, so I suspect from that alone, they don't farm much out to third parties nowadays. As for in-house support, I'm aware that Cambs Uni maintains it's hardware in-house.


text:
Louisville forward Chane Behanan embraces head coach Rick Pitino who gives him a pat on the back after defeating Michigan to win the NCAA Division I National Championship on Monday, April 8, 2013, in Atlanta. Louisville beat Michigan 82-76 for NCAA title. (AP Photo/Atlanta Journal Constitution, Curtis Compton)
ATLANTA (AP) -- The Cardinals proved it earned its No. 1 March Madness ranking, rallying from 12 points down -- with a huge 22-point game off the bench from Luke Hancock -- to beat Michigan 82-76 for the NCAA title. Coach Rick Pitino, newly elected to the Hall of Fame, made history by becoming the first coach to win national titles at two schools.
Images from the game and post-game celebrations:
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


text:
merry christmas!
To you and yours, warm wishes for a very Merry Christmas, from all of us at CB2.
To you and yours, warm wishes for a very Merry Christmas, from all of us at CB2.
What: The 28th Annual Christmas Show
Where: Music Box Theatre, Chicago
When: Friday, December 16-24, 2011
For the past 27 years, holiday revelers have come to the vintage Music Box theater to watch two classic films of the season—'White Christmas' and 'It's A Wonderful Life'.
What makes the evening a holiday tradition is when Santa Claus, accompanied by the theater organist, leads a sing-along of the most cherished Christmas carols before the screening of each film.
In case you never knew the words to Auld Lang Syne, just follow the "bouncing ball" as the lyrics are projected onto the screen and enjoy!
What: A Klingon Christmas Carol
When: now thru December 31
Where: The Greenhouse Theater Center
The timeless story of Scrooge being visited by three ghosts in the hours before Christmas morning is told as only Dr. Spock could—in klingon*.
Needless to say, it's equal parts theater, performance art—and a new holiday tradition.
*with English supertitles and narrative analysis from The Vulcan Institute of Cultural Anthropology.
36 whirly candleholders
36 smart tealights
36 nails or screws, about 4" long
small glass pebbles, available at craft stores
1. Using a soft pencil, plot a triangle on the wall about 36" wide at the base and 48" tall—starting about 18" from the floor.
2. Mark "X"s about 6" apart left to right—alternating their placement like bowling pins—and with about 8" between rows.
3. Screw or nail the hanging hardware deep enough for each candleholder to hang securely.
4. Hang whirly candleholders—each with about 1/4 cup of glass pebbles—and insert smart tealights.
hint: for a temporary display, use a painted mdf panel like we did for our bubble wreath.
file under: DIY, alternative tree
indoor string lights
lightweight ornaments
pencil and painter's tape
hanging hardware, we used about 9 nails
1. Using a pencil and painter's tape as needed, mark out a tall triangle for the position of the tree, and a rectangle for the tree base.
2. Secure hanging hardware for the light strands—we used one nail at the top, a row of 6 along the bottom, and 2 for the base.
3. Test the light strand then weave it around the hardware—the simpler the better.
4. Hang a mix of lightweight ornaments on light sockets—or with ornament hooks—as desired.
1. Use the longest strand of lights available to avoid a bulky plug connection—also, avoid direct contact between the light bulbs and paper ornaments.
2. Use hanging hardware best suited for your wall—for best advice, check with your local hardware store.
3. Start a few inches off the floor—safely away from low objects or carpeting.
Thanks to marcus, prop stylist on this CB2 catalog shoot.
file under: DIY, alternative tree


text:
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The Callers: A Musical of Phone Sex, Phone Psychics and Love
* Additional fees apply.
The last date listed for The Callers was Saturday February 11, 2012 / 7:30pm.
Most Popular Theater Event Nearby
SMT's Steampunk Rocky Horror Show
- Full Price:
- $25.00
- Our Price:
- $15.00
A cult favorite stacked with sexy, twisted songs, Seattle Musical Theatre puts a dark circus/stea...Learn More
Venue Details
Kingfish Cafe is a great place for dinner before the showThe Fairytale Lives of Russian Girls info • Oct 05 2012 star this tip starred
Very young audience, wear whatever you want!The Fairytale Lives of Russian Girls info • Oct 02 2012 star this tip starred
Reviews & Ratings
Featured review from WahJ
view more less of this review
The actors were excellent, as was their singing. The storyline was interesting and engaging. Without giving it away, and I most likely will with my comment: the ending was a disconnect with the lighter, more humorous tone of the musical. It didn't work for me.
star this review starred report as inappropriate
really fun show - very well-rehearsed and professional yet still personal. i had a great time at the world premiere of 'the callers'! the music was well chosen and well written. my only bit of feedback would be to tighten up the ending a little...continued
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Excellent music and nicely staged.
star this review starred report as inappropriate
Very nice individual performances, but I don't think the material was as good as the performers. A lot of "Tell", and not a lot of "Show". I had the impression that a lot of material was cut that would have deepened relationships and...continued


text:
If you want to build up a body in the fastest time possible, then you need Optimal Stack to help you out. An all-natural supplement to help build the ripped body of your dreams! It's not for wimps, although wimps can use it to build up muscle mass in 6 weeks or less.
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Optimal Stack is used by professional athletes, body builders, and is highly recommended by all to build up the body to perfection. That flabby abs will soon be six-pack abs. You can't beat that kind of help. Optimal Stack has all the ingredients the body needs to increase your workout time to build muscles.
You don't even have to look around for the right supplement to find out that Optimal Stack is used by professional trainer and they recommend their clients use it to build the body to the strength they want. If you've been trying to build up muscle mass, you need help with Optimal Stack.
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- Age / Gender:
- 23, Male
- Location:
- Joliet, IL
- Joined:
- 11/24/04
- All Stats >
All I want is to have fun and get drunk. And I'm all out of booze.
User Statshot
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Level 6 Gamer
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Ranked as Civilian
Contact Info / Websites
- bigredofcentral
Recent Game Medals
Respected 5 Points Visit the Hall of Fame Medal Stats.
UltraCup Clear 100 Points Win the gold cup tournament Medal Stats.
SECRET MEDAL 50 Points Unlock this medal to see it's details. Medal Stats.
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Pokemon Professor 10 Points Defeat Fennel in the tounament Medal Stats.
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Total Medals Earned: 403 (From 47 different games.)
Favorite Movies
Radiohead - Creep Rated 4.3610 Stars Radiohead Creep - an animated music video Music Video TooF Fassabowl! Rated 3.9428 Stars Join TooF for some good-ol-fashion fun and games! Comedy - Original Numa Numa Dance Rated 4.1449 Stars Numa Numa Dance Music Video Psycho Bunny Rated 4.2928 Stars Psycho Bunny vs. his Nightmares Drama
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Alien Hominid Rated 4.1692 Stars Blast FBI agents in this Metal Slug style shooter! Action - Shooter - Run 'n Gun Sky Boarder III Rated 3.8600 Stars The legend lives..............RULE THE SKY ONCE AGAIN! Action - Shooter - Horizontal Flight Streamline Rated 4.4209 Stars An avoid game synchronized to catchy music. Rhythm Sinjid: SotW Rated 4.3288 Stars The ULTIMATE Flash RPG! Adventure - RPG


text:
New federal rules allowing real estate agents to collect fees for referring home buyers to mortgage lenders are now being reassessed by the Clinton administration.
The regulations have come under sharp attack from some consumer groups and lenders since they were adopted by the Bush administration last October. As a result of the controversy, the new secretary of the Department of Housing and Urban Development, Henry Cisneros, has ordered a full review of the regulations, according to a HUD official.


text:
About Us
Adoptions events can be found on our Facebook page. We have a monthly fundraiser every second Sunday of the month at Zoes Kitchen Towne Center from 11-3pm. Each third Saturday of the month we can be found at the Mall of LA outside of Bar Louie.
All applicants must be 21 years old.
Complete an adoption application
Adoption fees:
The mission of Looking Fur Love Dog Rescue is to provide re-homing services to dogs whose owners are no longer able to care for them, with an emphasis on assisting military and hospice families.
By incorporating basic training, utilizing foster homes and providing educational materials on responsible pet ownership, we will advocate for the needy, overlooked and forgotten dogs.
Facebook: Looking Fur Love Dog Rescue


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Friends and Family Day
Friends and Family,
Linux Journal is now customized for your Android-device, Kindle, Nook, iPhone, iPad and more! Redeem your special Friends and Family pricing when you subscribe today and you'll have access to ALL formats. Now anywhere you go, Linux Journal will go with you.
Take advantage of our special Friends and Family rate of just $19.50 (normal price is $29.50) to get instant access to today-- that's just $1.63 per issue! But hurry, this promotion is only available today, Friday October 21, 2011.
This special offer is not available elsewhere on our Web site, so please use the links on this page to redeem your discounted pricing.
*Your subscription will include access to e-Reader (.epub), Kindle (.mobi), PDF, and enhanced online digital versions of the magazine as well as custom Android, iPhone and iPad apps through which you can access and read your subscription at any time.
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Roosevelt and Churchill. Fred Astaire and Ginger Rogers. Marvel and Capcom. Ghostbusters and Hi-C. Throughout history, there have been some truly incredible collaborations that have forever altered the course of humanity. But what about the memorable music combos when two brilliant music artists col ... More >>
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We've got a pretty stellar selection of new releases this week that cover a wide array of different interests. While one film nerd might not think Sharktopus worth watching, they'll probably find solace in The Fighter. On the same tone, a gamer who enjoys shooting people in the face will have ... More >>
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StartUpHire is the place to find Fermentation Scientist jobs. Review the list of Fermentation Scientist career opportunities to the left. These Fermentation Scientist jobs represent some of the most rewarding careers available.
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The Fermentation Engineer/Scientist will have responsibility in the development of fermentation processes for the biosynthesis of sesquiterpenes or other high value products by genetically engineered microorganisms, and will report to the Director of Process Development. The10/12/2014 Lexington, KY Save This Job
Job Description: This individual will serve as technical resource for process development, evaluation, and validation projects related to fermentation, downstream processing, and/or aseptic manufacturing. They will have major involvement in the design, execution, and10/11/2014 Chaska, MN Save This Job
Job Code: MBI 159 Headquartered in Davis, CA, Marrone Bio Innovations (MBI) (NASDAQ: MBII) is a global provider of bio-based pest management and plant health products for the agriculture, turf and ornamental, and water treatment markets. The company?s effective and10/22/2014 Davis, CA Save This Job