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How to argue effectively
By Dave Barry (and not by Stuart J. Williams, Attorney at Law)
I argue very well. Ask any of my remaining friends. I can win an argument on any topic, against any opponent. People know this and steer clear of me at parties. Often, as a sign of their great respect, they don't even invite me. You too can win arguments. Simply follow these rules:
Drink liquor: Suppose you are at a party and some hotshot intellectual is expounding on the economy of Peru, a subject you know nothing about. If you're drinking some health-fanatic drink like grapefruit juice, you'll hang back, afraid to display your ignorance, while the hotshot enthralls your date. But if you drink several large martinis, you'll discover you have STRONG VIEWS about the Peruvian economy. You'll be a WEALTH of information. You'll argue forcefully, offering searing insights and possibly upsetting furniture. People will be impressed. Some may leave the room.
Make things up: Suppose, in the Peruvian economy argument, you are trying to prove that Peruvians are underpaid, a position you base solely on the fact that YOU are underpaid, and you'll be damned if you're going to let a bunch of Peruvians be better off. DON'T say: "I think Peruvians are underpaid." Say instead: "The average Peruvian's salary in 1981 dollars adjusted for the revised tax base is $1,452.81 per annum, which is $836.07 before the mean gross poverty level."
NOTE: Always make up exact figures. If an opponent asks you where you got your information, make THAT up too. Say: "This information comes from Dr. Hovel T. Moon's study for the Buford Commission published on May 9, 1982. Didn't you read it?" Say this in the same tone of voice you would use to say, "You left your soiled underwear in my bathroom."
Use meaningless but weighty-sounding words and phrases: Memorize this list:
-Let me put it this way -In terms of -Vis-à-vis
-Per se -As it were -Qua
-Ipso facto -Ergo -So to speak
You should also memorize some Latin abbreviations such as "Q.E.D.", "e.g.", and "i.e." These are all short for "I speak Latin, and you don't." Here's how to use these words and phrases.
Suppose you want to say, "Peruvians would like to order appetizers more often, but they don't have enough money." You never win arguments talking like that. But you WILL win if you say, "Let me put it this way. In terms of appetizers vis-a-vis Peruvians qua Peruvians, they would like to order them more often, so to speak, but they do not have enough money per se, as it were. Ergo, ipso facto, case closed. Q.E.D."
Only a fool would challenge that statement.
Use snappy and irrelevant comebacks: You need an arsenal of all-purpose irrelevant phrases to fire back at your opponents when they make valid points. The best are:
-You're begging the question.
-You're being defensive.
-Don't compare apples to oranges.
-What are your parameters?
This last one is especially valuable. Nobody (other than engineers and policy wonks) has the vaguest idea what "parameters" means. Don't forget the classic: YOU'RE SO LINEAR.
Here's how to use your comebacks:
You say: As Abraham Lincoln said in 1873...
Your opponent says: Lincoln died in 1865.
You say: You're begging the question.
You say: Liberians, like most Asians...
Your opponent says: Liberia is in Africa.
You say: You're being defensive.
You say: Since the discovery of the incandescent light bulb...
Your opponent says: The light bulb is an invention.
You say: Well DUH!
Compare your opponent to Adolf Hitler: This is your heavy artillery, for when your opponent is obviously right and you are spectacularly wrong. Bring Hitler up subtly. Say, "That sounds suspiciously like something Adolf Hitler might say," or "You certainly do remind me of Adolf Hitler."
So that's it. You now know how to out-argue anybody. Do not try to pull any of this on people who generally carry weapons.
Most of Dave Barry's articles and books are hilarious. In a similar category of deadly humour masking some biting observations is a recent book by Scott Adams (yes, the Dilbert guy) called, "Stick to Drawing Comics, Monkey Brain!" Any time I feel like cheering myself up or need to take my mind off something, I just pick up that book and before reading 5-6 pages, I would have uncontrollably laughed out aloud. Note that this book is liberally sprinkled with profanity and topics unsuitable for children.


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subset: commoncrawl


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Last Friday, the City of Winter Haven hosted its second Sizzlin' Smokin' BBQ Cook-Off at Chain of Lakes Park. Thirteen teams drawn from different city departments took part in the competition with all the proceeds going to the Women's Resource Center of Central Florida, a nonprofit that provides a variety of services to women and families in crisis.
I would like to give all City of Winter Haven employees that participated in this event a pat on the back for giving back to our community. Together, they raised hundreds of dollars that will go to people that truly need it.
Pictured – Winter Haven Fire Department tied for 1st Place Overall.


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Featured Articles:
- As Harvey Repairs Continue, Bayou Partnership Considers The Future of Houston Greenspaces (Travis Bubenik – Houston Public Media, 9/22/17. Photo by Don Geraci – Houston Public Media.) "A month after Harvey, there's already talk about expanding Buffalo Bayou Park. Harvey damaged much of the park, but the group that takes care of it says the storm could be an opportunity as well.
'Everyone's saying that this is the new norm for Houston and for really the country and the world,' said Anne Olson, President of the Buffalo Bayou Partnership. The non-profit the park saw almost 39 feet of water during Harvey and the storm destroyed hundreds of trees and damaged trails. The bayou's greenways were designed to flood, but not to withstand this size of a flood." http://www.houstonpublicmedia.org/
- Research team maps Harvey's toll on Galveston Bay (Alex Stuckey – Houston Chronicle, 10/3/2017. Photo by Yi-Chen Lee – Houston Chronicle.)
"The water samples taken in recent weeks will be used to test for sewage, pharmaceuticals, metals and other chemicals, for example, that may have reached the bay because of Harvey. And as more and more troubling reports are made about what has spilled as a result of Harvey, it seems unlikely the bay has been spared. Indeed, that night, hours after the group had finished collecting water for the day, the U.S. Environmental Protection Agency announced that Harvey caused a leak in the waste pits, one of the city's most dangerous and vulnerable Superfund sites. A sample taken by the EPA found concentrations of dioxin – one of the most potent human carcinogens – at 2,000 times higher than the level at which the EPA requires cleanup. The EPA said Thursday that the dioxin in the waste material isn't easily dissolvable but it could migrate further into the surrounding sediments. Supplemental sampling will conclude to what extend it migrated, if at all. Experts also are concerned about the amount of raw sewage that may have reached the bay after Harvey, as wastewater treatment plants struggled to remain operating both during and after Harvey." http://www.houstonchronicle.com/
- EPA to propose ending Obama- era Clean Power Plant: report (Julia Manchester – The Hill, 10/4/2017) "The Environmental Protection Agency (EPA) is ready to repeal the centerpiece regulations former President Obama instituted to fight climate change, according to a department document obtained by Reuters.Reuters reports that the document was distributed to the agency's Regulatory Steering Committee, and that it proposes to repeal Obama's Clean Power Plan.President Trump has already announced he would pull the United States out of the Paris climate agreement, and he launched a review of the Obama plan in March. The Clean Power Plan was the main way Obama had hoped to meet U.S. obligations to reduce climate emissions under the Paris deal.
This would be the first major action taken by Trump to roll back the program." http://thehill.com
- 5 October
- Former Head of EPA Looks to Businesses, Courts, and Citizens to Fight Climate Change (Sabin Center for Climate Change Law – State of the Planet) http://blogs.ei.columbia.edu
- Snyder: Help recovery by consuming sustainable Gulf seafood (Lora Snyder – Houston Chronicle) http://www.houstonchronicle.com
- 4 October
- The EPA Is Preparing to Repeal Obama's Signature Climate- Change Rule (Adam K. Raymond – New York Magazine) http://nymag.com
- EPA Scraps Cleanup Plan for Texas Coal Plants (Elena Saxonhouse – Sierra Club) http://www.sierraclub.org
- Whooping Cranes Take Wing Earlier in Spring Thanks to Climate Change (Alex Furuya – Audubon) http://www.audubon.org
- 28 September
- Poll: Majority says climate change responsible for severity of hurricanes (Taylor Lorenz – The Hill) http://thehill.com
- 'Flesh-Eating Bacteria' From Harvey's Floodwaters Kill a Woman (Maggie Astor – New York Times) https://www.nytimes.com
- 20 September
- How Climate Change Likely Strengthened Recent Hurricanes (Craig Welch – National Geographic) http://news.nationalgeographic.com
- 18 September
- Scientific models saved lives from Harvey and Irma. They can from climate change too (Dana Nuccitelli – The Guardian) https://www.theguardian.com
- 15 September
- Valero 'significantly underestimated' benzene leak at Houston refinery (Jordan Blum – Houston Chronicle) https://www.energyvoice.com
- 11 September
- Houston's Floodwaters Are Tainted, Testing Shows (Shelia Kaplan and Jack Healy – New YorkTimes) https://www.nytimes.com/
- 20 August
- Trump's decision to allow plastic bottle sales in national parks condemned (Jessica Glenza – The Guardian) https://amp.theguardian.com
- 20 July
- Lawsuit aims to force EPA to crack down on air polluters in Texas (Tom Dart – The Guardian)
- Lawsuit aims to force EPA to crack down on air polluters in Texas (Tom Dart – The Guardian)
- 17 July
- How LEED combats climate change (Taryn Holowka – U.S. Green Building Council)
- How LEED combats climate change (Taryn Holowka – U.S. Green Building Council)


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Renter Feedback & Abuse
Information on what to do if a renter violates Getaround's Community Policies, how to report a renter for potential violations, and how to provide renter feedback.
- How does Getaround screen renters?
- Are renters allowed to use my disabled placard and/or plates?
- How can I submit feedback for my renters?
- What if a renter returns my car late?
- What if a renter returns my car dirty or damaged?
- What happens if a renter smokes in my car?
- What happens if a renter returns my car improperly?
- What is the good faith deposit for renters?


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Kyoto Municipal Zoo, in Okazaki Park in the Sakyo ward of Kyoto, is the second largest zoo in Japan. The Kyoto Municipal Zoo has 700 species on display.
All Zoo in Kyoto
Iwatayama Monkey Park
Iwatayama Monkey Park, in Arashiyama on the western outskirts of Kyoto, is like an open range zoo that just has monkeys. There are around 170 wild Japanese macaque monkeys in Iwatayama Monkey Park, which can be fed food purchased on site.


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About Us
THE 1066 Specials Football Club gives people with special needs and disabilities the opportunity to play football and receive expert coaching. The club provides opportunities to play the sport in a fun and friendly environment. We accept players from five-years-old, right through to our adult sides. All coaching is by qualified coaches who are trained and have been screened for their suitability for working with young people.
We welcome parents and guardians to all training and competitions and value your support. We are keen to try and involve parents in the club, so please become involved if you are interested. You only have to ask one of the friendly faces you'll find at any of our training sessions or pick up the phone. Training sessions currently take place on the first and last Saturday of every month and arrangements should be made for your child to travel to and from training and matches.
The 1066 Specials offer a wonderful environment where everyone can enjoy 'the beautiful game'. Many of the players here have developed better social skills and had their confidence boosted due to their membership of the club. As well as improving their football abilities, members and their families form a strong bond and develop close friendships. This allows the club to have a real family atmosphere – and new members will always be given a warm welcome.
If you would like to talk to someone at the club about any aspect of the 1066 Specials, including your child's involvement, please contact us.
We look forward to meeting you at some point in the future.
Club History
The 1066 Specials Football Club has come a long way in just a few short years. Founded in the spring of 2003 the club was the brainchild of Harold Lawrence who was influenced by his nephew, Martin Forsdyke, who played for Brighton and Hove Albion's 'Special Seagulls' team.
Recognising the need for children and adults with disabilities to have the opportunity to play football, the 1066 Specials were set up with support from the Rotary Club and Rother District Council's sports development officer, Adrian Gaylon. Since its formation the club has received support from a wide range of organisations, businesses and volunteers. The club has grown steadily in size and now has a programme of training its own coaches to FA standards. The Specials now accept players of all ages and its membership now totals over 100.
In 2006 the Specials achieved Sussex Sports Partnership Approved Club status, the first club in the county to do so. The Rother Safe Sport Initiative Certificate of Achievement was also awarded in 2006. In early 2007 The Specials were awarded Football Association Charter Standard Club status. Charitable status followed in April 2007. Then, in late 2008, the club received a most welcome boost when ex-Beatle and Sussex resident Sir Paul McCartney agreed to become patron of the charity.
In 2013 the Specials celebrated their 10th anniversary and were honoured to receive the Queen's Award for Voluntary Service, which is the MBE for groups. The award was presented by the Lord Lieutenant of East Sussex, Peter Field, on behalf of Her Majesty.
The club were founder members of the Kent Disability League and in 2014 became founder members of the Sussex FA Disability League.
Since its foundation in 2002, the 1066 Specials Football Club have provided football training to 250 young people.


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$ 42.00
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Select the rush production option at checkout - cups can be shipped within 24-48 hours (time varies depending on if proof approval is needed and when your order is received). In the event we cannot process a rush order, we will contact you prior to placing your order into production.
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Exclusive Pink Poppy Bridal Shower Invitation designs will set the perfect tone for your next event. Available...
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Mcallen Nightlife Review
The holidays are coming. Go ahead, this article can wait while you get a drink. Heaven knows you need it, what with all the shopping, loneliness and cherished visits with family.
But where? Where are the best places for one to go to around McAllen?
Ho-ho-Heineken, have we got a list for you. A list of all the local bars, nightclubs and restaurants that have been naughty and nice.
The methodology is simple. After speaking with promoters, watching our readers' Facebook feeds and doing a bit of field research,
Mcallen Website Builder
has ranked the best overall venues in McAllen for a night out.
You may disagree. In fact, we're counting on it. You may be so incensed you speed click to our Web site to spew vitriol, writing a quasi manifesto about how Dirty Bottle should have taken spots one through five on this list.
Go for it. It's America, and, given the time of year, you're probably kind of tipsy anyway.
1) The Empire Lounge
1106 Austin Ave., McAllen
(956) 686-8544
The Empire Lounge won't leave your mouth hanging open in amazement, if your prone to such ostentatious displays of emotion. It won't revolutionize the way you think of partying.
It lands in our number one spot for a simple reason – consistency. When you go to Empire, you will hear pretty good music, the bartenders will be fast and fair handed, the girls will look good and the guys won't be scary. It will be fun.
Empire has been around for more than a year or so, which is an eternity in nightlife years. It's got two levels and it's longer than it is wide, making it a fun room to maneuver through as you head upstairs to people watch from the balcony.
It's a historic, restored building with cool brick façades and simple decorations. Friday ranks as the venue's best night, with a chill Thursday not being a bad option either.
2). Volta
223 S. 17th St., McAllen
(956) 227-7270
Volta ranks as the best pure nightclub in town, armed with the best soundsystem in town and an atmosphere that actually coaxes macho valley dudes to get down on the floor and dance -- no easy task.
And Volta has been doing it for a while, boasting a pretty long tenure on 17th Street dating back more than two years or so.
In addition to the killer speaker set up, Volta has a spacious venue, fantastic lightshow and a staff and ownership that tries really hard, which seems like a given but can't be discounted when it comes to creating a fun place to unwind.
There's an outside patio and a shot bar inside. They bring down some high-class DJs. And again, people actually dance. Shocking.
Check it out Saturday nights.
3). Roosevelt's at 7
821 N. Main St., McAllen
(956) 928-1994
There are no surprises at Roosevelt's. Show up and you can expect the best selection of beer in the Rio Grande Valley, gourmet food served until close and an eclectic, smart crowd.
Since the bar opened in 2008, ownership has run it with integrity. They don't go in for fads, they don't use gimmicks to draw crowds and they don't try to expand outside of their comfort zone.
They've made little tweaks here and there to improve it – remodeled patio, chalkboard above the bar announcing the newest drink additions and an expansive collection of board games – but on the whole, it's stayed pretty consistent.
There really isn't an event night to go to Roosevelt's, any time is good. Try it out during the first Friday Art Walk, where it has become the hot place to be. And hot is an apt word, given that the place is basically shoulder to shoulder on those nights.
4). Alhambra
519 S. 17th St., McAllen
(956) 994-9754
Alhambra fills many niches, and it does so with the upmost class.
While known to the masses as a fantastic, open-air salsa club and bar, it's also arguably one of the best restaurants in town, offering unique Mediterranean cuisine made with mostly locally-grown products.
Then it's a hookah lounge. Then it's a farmers market. Then it's the best place to go do some serious salsa dancing on Thursday nights.
This beautifully-designed bar is many things, all of them well-planned and classy. Look for a ritzier, older crowd here than you might find elsewhere in town. And, generally, they know how to dance.
5). Marquee
1103 W. Business 83, McAllen
(956) 243-3053
This venue specializes in intimacy.
No, not like Stilletos-style intimacy. Like the kind you'd expect from an exclusive lounge-style venue that has a cozy space and an incredible sound system.
It's small, but that's the appeal. Check it out on Friday.
6). El Divino
1410 Austin Ave., McAllen
(956) 627-3990
This bar serves a few things: top notch cuisine, innovative high-end cocktails and a ton of class. Whether you go on a bustling Saturday night, or you head over to just relax after work and listen to acoustic guitar covers on a Tuesday evening, Divino will leave you feeling classy.
It's also one of the few places in town that innovates with its drink selection. Pretty much every dive in McAllen has a cucumber martini for some reason, but Divino pushes that further, offering jalapeno-flavored margaritas, blueberry infused whiskey drinks and other concoctions you'd have a hard time finding anywhere else.
7). Mezzanine on 17th
109 S. 17th St., McAllen
(956) 627-3899
Armed with a fantastic sound system, an extensive beer and liquor selection and the best elevated view of the mayhem that unfolds nightly on 17th Street, Mezzanine has become one of the best bars actually located on 17th.
Like Volta, it's been open for a while and shows no signs of slowing down.
8). Nox.Diem
200 S. 17th St., McAllen
(956) 607-7815
Nox.Diem, formerly Club Flesh, has entrenched itself as the best big nightclub on 17th. Anchoring the corner of Beaumont Avenue and 17th Street, it's impossible to miss.
Check out Nox.Diem on Saturdays, when they host their best party of the week.
9). Cine El Rey
311 S. 17th St., McAllen
(956) 278-0626
The Historic Cine El Rey Theater would probably capture the title of most unique place to grab a drink in McAllen. The venue has been around longer than most downtown revelers.
The downstairs bar and outside patio area are beautiful, and expertly decorated with local flair and history.
For a real treat, check out the free movies on Tuesday night, followed by an eclectic group of talented local musicians jamming out in the lobby.
10). Phoenix Lounge
104 S. 16th St., McAllen
(956) 821-7283
Are you still longing for the days of The Boiler Room?
A former Festiva favorite, The Boiler Room was one of the founding fathers of 17th Street before it closed its doors in 2010. It was simple, chic and classy. Not too aggressive, not too laidback, just right. Then it died.
But Phoenix has risen to replace the niche it once filled. Armed with high definition TVs, a necessary dress code and a location away from the bedlam that is 17th Street, Phoenix might not burn out anytime soon.
11). Peacocks Shot Bar
209 S. 17th St., McAllen
(956) 631-4031
Peacocks was the first shot bar on the scene about a year ago, and they have a cool thing going on with the huge windows, chalk boards and spinning wheel that picks your shot.
12). OMG Shot Bar
202 S. 17th St., McAllen
(956) 607-7815
OMG Shot Bar has the same cool get-in-get-drunk-get-out gimmick as Peacocks. There's no chalk boards or wheel, but they have a pretty cool wall of lights.
13). Bar 201
201 S. 17th St., McAllen
Bar 201 is sort of the prototypical bar for 17th Street. It's got drinks, a McAllen crowd and booming DJ music. We're still waiting on the once-promised second and third floors to open.
14). Thirsty Monkey
301 S. 17th St., McAllen
(956) 664-2400
This bar has a tire swing inside, and if you ride it you get a free shot. That's really all you need to know.
15). The Old Ice House
1100 Austin Ave., McAllen
(956) 213-8260
As fans of norteño and banda music know, this place gets packed. It's the best club for its type of crowd around.
16). Rio Hotel Bar
1704 Chicago Ave., McAllen
(956) 687-9696
This bar, aimed at the same type of crowd as The Old Ice House, is a bit newer. It's in a cool, historic building. The best night to check it out for some norteño music is Thursday.
17). Vintage Room
301 S. 17th St., McAllen
(956) 664-2400
Vintage Room is sort of attached to Thirsty Monkey, but whereas The Monkey is a rock bar this place is closer to a club music lounge. It has a cool window looking at 17th Street.
18). Lumen Lounge
108 S. 17th St., McAllen
(956) 994-8703
Lumen has a great location as one of the venues furthest north on 17th Street and a very cool inside design.
19). Encore
1110 Austin Ave., McAllen
(956) 463-5836
This building has housed Level, Element and the Austin Inn in recent years, and that's just to name a few. But Encore seems better modeled and decorated than any of the previous tenants.
20). Vice Nightclub
221 S. 17th St., McAllen
(956) 971-8423
Vice is another club that has been around a while, and it isn't going to quit anytime soon. Keep an eye on the excellent out of town DJs they bring down.
21). Frida's Grill Cantina
209 S. 17th St., McAllen
(956) 631-7313
You may have seen masses of people salsa dancing in here as you passed by. Also, the food is really, really good.
22). The District
1418 Austin Ave., McAllen
With a few small tweaks, The District could be one of the coolest bars in town. It's almost there.
23). Parlay's Sports Bar
307 S. 17th St., McAllen
(956) 631-6611
Parlay's is like a guy who wears a sport coat, tie and basketball shorts. It can't really decide what it wants to be. It's part sports bar and part trendy lounge.
24). Bellini Seven
323 S. 17th St., McAllen
(956) 739-9919
Bellini Seven is a pretty standard Downtow
n McAllen bar – beers, drinks and tons of green lasers.
25). Ibiza
101 S. 17th St., McAllen
(956) 358-4276
This huge nightclub is often the first venue revelers seen when they turn onto 17th Street. It's big and the furthest north.
Dubious Distinctions
You might disagree, but these five venues for various reasons make us want to stay home and watch a movie.
118 S. 17th St., McAllen
Almost everything is done wrong here from the signage to the crowd to the nearly impossible to pronounce name. It's a shame this place is desecrating the ground on which classic venue The Boiler Room once stood
-Le Rouge
109 S. 17th St., McAllen
People seem to love La Rouge, but if you're claustrophobic you should probably steer clear. The ceiling is so low that it feels like partying in some kind of basement.
-Chicago East
115 S. 17th St., McAllen
Chicago East has pretty good pizza, but it's not a great place to drink. It feels more like purgatory than a nightlife venue. There's also a bunch of really weird things on shelves in here.
316 S. 17th St., McAllen
Speakeasy opened as one of the first venues on 17th Street with big plans to be an upscale piano bar. The name and the location are the same, but the piano is gone and now there are really young girls dancing on poles amid a stifling cloud of cigarette smoke. Something went awry.
-Irish Pub
100 Nolana, McAllen
This is a really nice place with the most inaccurate name of any bar in town. There's nothing really Irish about Irish Pub. Not even close.
There are some places in town that are known more for their food than drink, but nonetheless they're still great places to get a little tipsy when you're done with your meal.
1117 W. Business 83, McAllen
This cozy wine bar makes a serious case for best cuisine in the Valley.
-The Patio on Guerra
116 S. 17th St., McAllen
The Patio features a historic location, great steak and an expanded outside area for salsa dancing in front of a live band.
501 W. Business 83, McAllen
Zuzhi looks like part sushi restaurant and part fantastic night club. This place is really chic and expertly decorated.
10 S. 11th St., McAllen
This is a nice little tapas restaurant.
Words Can't Capture It
-Dirty Bottle
210 S. 17th St., McAllen
Dirty Bottle is less of a nightlife venue and more of a surrealistic piece of performance art. Enter here and bask in the essence of Valley nightlife. There will be two of you. There will be you before you enter the DB and you after you've been Dirty Bottled. Tears well up as one attempts to describe the sheer beauty.
Rock Venues
Interested more in ringing ears and searing guitar riffs? Check out this collection of venues.
4800 N. 10th St., McAllen
-Simon Sez
2007 Orchid Ave., McAllen
-Smoking Aces
2518 Business 83, McAllen
-Misty's Rock N Blues Bar
214 S. 17th St., McAllen
-London Grill Tavern
129 Nolana, McAllen
(956) 213-8388
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Barry Peterson from CBS News, singer, songwriter Bob Hayworth, Forrest and author Douglas Preston grin after a book signing at Collected Works book store in Santa Fe.
http://www.youtube.com/watch?v=9lhrNcuKW3k in case anyone hasn't heard/seen Forrest and Bob's video/song…it's beautiful.
I've just recently started following all the fun every one is having, I have allready lured my grand daughter into the festivities, I explained to her about Forrest and his gold she says why? hmm tough question to answer but I continue to give her all these ideas that every buddy has. She wants to head out and look
We are from the great northwest I have thought of taking her some where for her to look maybe Ill let her see a map of the states northe of Santa Fe let her choice. Thanks Forrest even 7 year olds are enjoying this
Grins to make the cheshire cat blush.Looks like good times!


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$100 off of $500 of Plants for your neighborhood
$100 off of $500 of Plants for your neighborhood
Purchase a bunch of plants and save BIG. This can be applied to vegetable starts, herbs, berries, fruit trees, and nativesThis deal is to encourage an edible neighborhood in your area. Cannot be combined with other discounts, sorry.
Pick up from
Our Nursery in WAY South Seattle. Appointment only. Most Fridays are great.
Most Saturdays March-June
U-district Farmers Market + any other neighborhood sale we are doing. Call us to host one!!!!
Most Sundays March-June
West Seattle Farmers Market
Ballard Farmers Market
Some varieties of plants will be protected if we are very short supply. Please see our availabiliy list at eatyouryard.com/nursery, and check out whats live on our store (we're adding products everyday)


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SUPERGEN Bioenergy II Best Poster, 2010
Rachael Eatwell-Hall was awarded the prize for the best poster at the EPSRC-funded SUPERGEN Bioenergy II Young Researchers Event held in Solihul. Rachael's poster was entitled "Hydrogen production from molten metal gasification"
SUPERGEN Bioenergy Researchers Best Poster Prize, 2006
Dr Adela Khor was awarded the prize for best poster
at the EPSRC-funded SUPERGEN Bioenergy Consortium
Researchers Meeting held in Stafford, 1-3 November 2006.
Combustion Institute Best Poster Prize, 2005
A SUWIC PhD student, Adela Khor, was awarded the prize for best technical poster presented at the Institute of Physics Current Research in Combustion event at Loughborough University on 21 September 2005. Adela's poster was entitled "Biomass combustion in a fixed bed combustor".
ASME Pioneer Award, 2005
The American Society of Mechanical Engineers presented the Pioneer Award to Professor Jim Swithenbank at the International Conference on Incineration and Thermal Treatment Technologies in April 2005.
SUPERGEN Bioenergy consortium funded by EPSRC organised the Researchers Meeting 2006 at Tillington Hall Hotel in Stafford on 1st-3rd November 2006.
The prize for best poster was presented to Dr Khor by Professor Tony Bridgwater, Chair of SUPERGEN.


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Writer, storyteller, editor
Typing up a storm on real and virtual keyboards, thanks to a curiosity like a small gauge sieve, exploring the world of creation one question at the time.
Skills: writing, copy-writing & editing, editorial, translations in French and English, as well as the occasional still-life styling and photo editorial concept.
Current contributions: WWD, Essentiel Hommes, 1nstant.fr, A Shaded View on Fashion
Previously: NOWFASHION, Metro France, Designare, Antidote, L'Officiel Hommes, Narcisse, ODDA, Honoré,
And also: conferences / workshops / talks / brand, PR & storytelling consulting
Coming next: Teaching the Concept Development & Storytelling module of the new Fashion Film & Photography Masters at Paris College of Art from Fall 2016.


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Breaking the web!
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awsome blog
A beautiful site where human values are learnt. An absolute necessity in today's rat race.
-smita joshi
If you're starting in business and ask me if I have a lesson for you, I'd say 'Be fair in all your dealings. Don't cheat – but aim to win.' This rule should extend to your private life. 'Never do anything if it means you can't sleep at night.' -Sir Richard Branson
What is the one sentence summary of how you change the world? Always work hard on something uncomfortably exciting! -Larry Page (Google Founder)
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This web site deals with industrially-derived case studies in forensic engineering and failure analysis, which are firmly grounded in the context of their legal, insurance and design consequences. The development of this interactive learning package follows on from existing web-based projects in learning support via on-line tutorials, focussed internet resources and detailed analysis and discussion of case studies in failure.
More at : Failure Analysis – Industrial Case Studies.


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Hello everyone! Now that it's well into December I'm starting to get super excited for Christmas. Last year my prelim exams were at the start of December so it took me a while to get into the Christmas spirit but this year I am raring to go. I've seen this tag, started by Makeup Pixi3, on loads of blogs so far and I've enjoyed reading all the posts so I've decided to give it my two cents.
1. What's your favourite thing about Christmas?
I love the atmosphere of Christmas. All the lights and decorations in the shopping centre, the hustle and bustle of the shops, the smell of Christmas markets and the feeling of sitting inside on a cold snowy day drinking hot chocolate. I also love giving people presents, I love planning everything and trying to find people things that they didn't even know they really wanted.
2. What's your favourite make up look for the festive season?
In the past I've never really swapped up my make up much for Christmas. This year I plan to add a lot more gold to my eye shadow looks and sport a dark red lip a lot more often.
3. Real tree or fake tree?
To me it's definitely fake. When my mum made the transition from fake to real she also decided that she'd change over all the decorations. I always thought that the decorations held all the memories. I hate the real trees with their alien silver and blue baubles, it's not the same.
4. Giving presents or receiving presents?
Definitely giving! Giving means wrapping. I love the planning involved in buying presents for people. Around the end of November I always sit down and write a list of who I want to buy for and what I want to get them and it just gets me in the best Christmassy mood. Not going to lie, I also do love receiving presents, especially ones that have had a lot of thought put into them. I remember talking to someone about tarrot cards at a party a couple of months before Christmas and when they bought me a pack for Christmas it felt really nice knowing that they'd remembered.
5. Do you open your presents Christmas morning or evening?
Morning! Who can wait until evening, that's madness?!
6. Handmade Christmas cards or bought?
When I was younger I used to make cards for my parents and grandparents but now I just buy them.
7. What's your favourite Christmas film?
I hate to admit this on my blog but the only Christmas film I've ever seen is Elf. I did really like it though! I really like to watch Harry Potter and the Philosopher's Stone, I love the bit where he runs down the stairs on Christmas morning in his wee stripy pyjamas.
8. What's your favourite Christmas food?
Roast potatoes, chocolate oranges and mince pies.
That's all from me on this tag, I tag everyone who wants to do it! And if you do send me a link :)
Follow me on Twitter | Follow me on instagram: whathayleydidtoday


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What is it: A '67 Rambler American
What are we doing to it: A V8 swap with a 360 that we are building for July's issue.
Why you care: Because Rambler Americans are the other Nova, Comet, Falcon or Dart. They already have five-lug axels and they are cheap cause no one gets how cool they are.
So we are going to build this thing in the magazine and online. The mag will have the hardcore parts and big moves, dyno stuff and tech-style editorial that you're used to. The website will have the up-to-the-minute and interactive stuff that you never see in the magazine. So visit often to see what we've got going and if we're quiet too long, bug us for the truth. We've probably broken something.
Douglas R. Glad
Tell Freiburger his car might have a gender-identity issue and stop us from installing a fuel cell in the CC/Rambler if you think it's the wrong thing to do. And tell us what the maximum size wheel you'd be willing to put on your street machine.
Last Month's Poll Question:
How should we build the Rambler?
Pro Street: 4%
Pro Touring: 17%
Stock Restoration: 1%
Fast Street Car (11s): 38%
Faster Street Car (10s): 8%
Stoopid Street Car (9s): 3%
Slow Race Car (12s): 24%
Fast Race Car (8s): 1%
Leave it Alone: 0%


text: Guelleh expects 75% of the vote Confronted by police at the headquarters of the opposition Union for Democracy and Justice on Friday, the crowd of between 300 to 500 people threw stones and attempted to block the road outside the office, prompting the response, they said. "We had to use force to disperse them after several attempts to get them to leave peacefully," said Umar Hasan, a colonel in the Djibouti security force. "The demonstrators did not have the right to organise like this," he said. "The campaign ended on Wednesday." Incumbent President Ismail Umar Guelleh is running unopposed in Friday's election which the opposition has called a farce and urged voters to boycott. The only unknown With victory assured for the lone candidate, incumbent President Guelleh, the only unknown was whether an opposition call to boycott the polls would keep enough voters away to significantly tarnish the win. Guelleh has said he hopes to get 75% of the vote and expects about 55% of registered voters to cast ballots. Voters had a choice of a green ballot with Guelleh's name on it or nothing at all. "If they want to express dissatisfaction, they can leave the envelope empty" Abd Allah Muhammad Hersi,chief election official"If they want to express dissatisfaction, they can leave the envelope empty," said Abd Allah Muhammad Hersi, the chief election official at the Chateau d'eau school polling station in the capital. Friday's elections are the third time Djibouti has gone to the polls in what is supposed to be a multi-party election but the first in which the president has not faced opposition. Opposition loss In the last presidential election in 1999, the opposition won only 25% of the total votes, and it suffered another loss in September when its main leader and candidate, former prime minister Ahmad Dini Ahmad, died. Since coming to power in 1999, Guelleh has turned Djibouti into a key western ally in the so-called war on terrorism. Located at the southern end of the Red Sea on the Gulf of Aden, Djibouti is a key staging post between the Mediterranean and the Suez Canal as well as the Indian Ocean, and is home the largest overseas French military base and the only US military base in Africa. SOURCE: AFP


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Nearest station
from 2 reviews
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There are so many things to do in the neighbourhood. So, when you decide to leave your studio apartments in NYC, you should visit the hottest destinations that top every travel itinerary. Take a dip in the vibrant theatre scene at the most popular tourist spot of the city, Times Square. Get beautiful vistas of the city from the Empire State Building; not even serviced apartments in Midtown can top them. Alternatively, take a trip to the Chrysler Building (another famous spot), followed by the Grand Central Terminal and the Madison Square Garden.
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New York is a foodie's paradise. Go for a romantic dinner at the artsy American restaurants or dine out at one of the best Michelin starred restaurants. Find your favourite restaurants with the help of our well-researched New York area guide.
It would be difficult for you to choose where to shop in NYC, because the list of neighbourhood markets and shopping spots is endless. From the fashion crazy paradise at the Macy's and Barneys to the luxurious 5th Avenue where you find gems like Tiffany's, Saks, Cartier and Armani, find where to shop in the city in this area guide.
The Statue of Liberty, Central Park, the Theatre District and the Brooklyn Bridge are synonymous with New York. No one can miss the iconic landmarks of the city. Interested in sightseeing but need a bit of help in finding out the visit worthy neighbourhood attractions in NYC? Help is just a click away. Get a detailed account in our New York city area guide.
For those of you who have just moved in the city, the MetroCard is an absolute necessity. It is your way around the buses and subways of New York. Our New York relocation guide will show you the best ways of travelling in and around the city.
Don't forget that you can get around to all sorts of neighbourhoods. Take Brooklyn for example; it's a must visit and one of the most popular neighbourhoods in New York. Not really a shock given its culture. Plus, any traveller will be pleased to know that they'll be able to find a horde of fully furnished apartments in Brooklyn that tick all boxes. Also, it's not just for trendy foll, business travellers can find a lot of choice when it comes to corporate housing in Brooklyn.
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Counselor is published 13 times a year and is
the "voice" of the promotional products industry.
Leading a team during various situations – good times, challenging periods, times of great change – takes a variety of approaches.
Jan 1, 2014 – by C.J. Mittica
Over the span of two decades, Polyconcept North America had grown from a mid-size company to one of the top five largest suppliers in the industry.
Polyconcept Fighting To Redefine Decorated Apparel Business »
Jan 1, 2014 – by Christopher Ruvo
When it comes to selling imprinted apparel and accessories, the two top markets remain the same: education and clubs/associations.
Increase Apparel Sales By Targeting 4 Key Markets In 2014 »
Jan 1, 2014 – by Shane Dale
Want a New Year's resolution for your business, one that is sure to grow revenues and expand your local footprint?
Resolve To Double Your Apparel Sales In 2014 »
Jan 1, 2014 – by Dave Vagnoni
Drew Coufal never planned on being an embroiderer – after all, his college degree is in marketing and management.
How A Decorator Turns Simple Artwork Into Stylish Apparel »
Jan 1, 2014 – by Betsy Cummings
What do distributors want from apparel suppliers today? Everything, it seems.
Are The Days Of Blanks Suppliers Dead? »
Dec 31, 2013 – by Counselor
A new survey from research company NewsReach reports that companies will increase their spending on content marketing in 2014 as they look to appeal even closer to their customers.
Blogs, Web Postings, Social Media Part Of Strategy »
As of January 1, Los Angeles will become the largest city in the United States to implement a ban on plastic bags.
Paper Bags Will Cost 10 Cents Each »
More promotions and heavy discounting pushed holiday retail sales higher this year, according to data from the most recent MasterCard Advisors' SpendingPulse report.
2013 Growth Biggest Jump In Last 3 Years »
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Glad to hear it worked out well for you Badfrog.. Have a good time, maybe you should take some video of your own and post it. No frogs in THONGS though, unless they are really HOT..
Good to hear you and Frank made up. (Frank, I think that was a slam though, "time to upgrade". WTH?? )


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Bryan & Michael Voltaggio demonstrates how to cook steak.
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The only thing that stands between you and a glass of wine is the next 45 minutes. So let's have some fun. Although by the looks of you it might be your fifth glass of wine. It looks like a few people have maybe already started. Who out here has siblings? And who, for the most part, loves them? And he still kinda bickers sometimes or gets a little snarky all right. So I don't know the version of the brotherhood we're gonna get into this morning but we're probably gonna have some of that so it should be fun right, makes it more interesting. Most of us really got to know Bryan and Michael Voltaggio when we watched them on Top Chef competing in the same season Yeah. And then they went their separate ways. Each started to build their own really successful restaurant empires. Michael in LA, Brian in Maryland. And now, it's very exciting cuz they joined forces to open [UNKNOWN] Brothers Steakhouse, the MGM National Harbor in Maryland. They talked to us about the project earlier this year for an issue for Food and Wine and shared some amazing recipes with us, which are on foodandwine.com. They are going to share some more recipes today, probably in between some trash talking and maybe a couple of slap fights. Please help me welcome Brian and Michael Voltaggio. [APPLAUSE] [MUSIC] [MUSIC] What is that? Bryan has his own fee music. Is this mine? That's how I knew that Bryan was famous, he shows up and bring his own fee music when he walks into a stage. Our demo today, I [UNKNOWN] fruit and wine. [APPLAUSE] [INAUDIBLE] This is the first time Brian and I have actually done this festival together, on a stage here, in Aspen Food and Wine. So thank you guys for not being fast enough to get a ticket to Andrew or Gail's demo and having to- [LAUGH] get this ticket. We appreciate that. Next time buy them a little earlier. Our demo is called High Steaks. I know what you're thinking, it's not that. So there isn't gonna be any cannabis by their own top of the steaks or anything like that today. We're mainly referring to the fact that we are high up in the mountains, we are cooking steak and we have a steakhouse inside of a casino. Our property when we are approached by MGM they said, look we wanna build a steakhouse with you guys, we said, great How is that gonna be different than any other steakhouse that's in any other hotel, or any other casino, or any other free standing restaurant for that matter? And they were like well that's up to you guys, and we said okay we're brothers. We're building a steakhouse, we'd like to separate those two words and build a steak house. So we actually constructed a house in the middle of a MGM hotel with a living room, dining room, kitchen. And that part was cool. When somebody's like, here's a whole bunch of money, build your own restaurant. And by the way, you can do it with your brother. You get something really cool. But then our job was to then create the food for that. And so how do you take traditional steakhouse fare and make that interesting, or change it up a bit? Or not mess it up too much, because people love going into steakhouses because they get steak, vegetables, potatoes Desert and all sorts of stuff all over the table that you probably should be high when you eat it but I assure you we're not that today. What we're gonna try and do, we have 45 minutes, I just talked for about five of those. [LAUGH] He's doing work. Okay, good. We 'd like to try and show you an entire meal in the next 45 minutes, how we'd present it at the steakhouse. So we are gonna show two cold starters, we are gonna show you a steak, obviously frying gets a cooking time, we got now 30 minutes, we are gonna show you dessert, we do that too I don't know if you know that chef's are also pastry chefs sometimes as well so we taught ourselves how to do pastry because pastry chefs are getting real expensive these days. I don't know if you guys named Johnnie Huzini, but he's like, you can't even touch him, he's like Labron James, you can't get guys like Jonny [UNKNOWN], so then we have to learn how to do desert and I gotta text Jonny, can you send me some recipes and BlaBla. So, don't get his new cook book because our cook books have deserts in them as well, if you see Jonny I didn't say that. Brian, you're so quiet today? I was letting you get that out of the way. A lot of people, you know, if it's raining outside for example, right? How do you cook a really great steak inside? And when we also keep- Or if you're in a tent. We're not allowed to have a grill or an open flame and you have to do a steak demo. Tell them the truth. So, yes. Tell them the truth, Safety first. At MGM National Harbor where we cook steak together, we cook over wood, we cook over live fire. We make our own charcoal. We actually feed our fire with that using some really great local wood. So what we're doing here though is the rainy day steak demonstration right? So we're going to pretend it's raining outside, we can't fire up that grill. I like to use cast iron, we like to use a cast iron pan. We also like use really large cuts of steak, this is a rib eye, it's about 22 ounces, I pre salted it and let it sit in the refrigerator cuz it does two things, one, it helps [UNKNOWN] the outside of the steak a little bit, two, it starts pre season that meat cuz it's a big thick cut of steak and just finishing with the salt afterwards, it doesn't always [UNKNOWN] all the way through the meat Really high heat in the casserole pan, what we're gonna do is we're gonna cook it here both sides until it browns, I preheated an oven at 250 degrees. Is this for me? Sorry we're having an intimate moment for a second. Is this my cocktail sauce? Wow, no. [UNKNOWN] That is not your cocktail sauce This is. ->> Did you guys see that? Crap. Okay. We're doing a demo in front of people we can't. We gotta act like we know what we're doing. Okay. So we're stirring the steaks and then they are gonna go into the oven like I said. [INAUDIBLE] What I would like to do is to make sure you get a perfect temperature. Set a thermometer at 127 degrees. One of those thermometers that tells you when it's done. And it is a probe. The one that goes in the oven. Don't get one of those plastic one that melts because it will make your steak taste bad. Put the thermometer in the steak and let it go until it beeps. Then it's going to come out and you're going to let it rest for a few minutes. What does that beep sound like? Beep. No no but show them when it goes off give us some beeping. Beep beep beep I don't know. Okay. It's what it does. So that's what we're gonna do. So that's the whole thing in a nut shell. So we're gonna be cooking that but we have a lot of other things [CROSSTALK] Is that really hot? To get that table. Now. Okay. It's getting there. So I was gonna make the shrimp [UNKNOWN] first but because we have 45 minutes We will be able to. I'll continue making the shrimp cocktail. Yes. This is shrimp. It's pretty cocktaily, shrimp cocktail. We're not allowed to feed you guys, though, we're gonna eat most of the food that we cook today. We lightly poached it in salted water. A lot of shrimp cocktails, overseasoned, stuff like that. We basically a pot of water. The ocean's, I don't know, 10% salt inside of it, so we put 10% salt into boiling water. We put the shrimp into it for one minute, we take it out, we put it onto a piece of parchment paper, we put it into the refrigerator, why? Because the shrimp taste like shrimp from the ocean which is cooked in salt water and swims in salt water and all that sort. You got that part of it. But then were like, how do we take this shrimp cocktail and make it a little bit more interesting. Is this high steaks, this is Ryan and Michael [UNKNOWN] doing shrimp cocktail. So is that third person that I jut talk about us and. I think, yeah. What if you're doing it for two, it's still the third person, right? I need help here. I'm a cook. I work in the food service industry. Okay. Whatever person that is I'm talking. You're not. So we started thinking about different flavors that we liked. And we started with a cocktail sauce. And cocktail sauce is one of my favorite things. Shrimp cocktail is one of my favorite things. How do you not, as we say in the kitchen, f that up? You guys know admins? Well I'm just kidding. I'm kidding, I'm kidding don't say it. Don't say it. We wanna bounce back it has taken how many years we have been cooking for 20 years. 20 years yeah. Yeah they wanna bounce back and we say the F word. We gonna get fed. Don't say that word. So, this is diagram That we, basically lacto fermentation is a popular thing people are saying a lot of that these days. What does that mean? Toss it means to take about two percent total weight in salt. Mix it with shaved thin raw vegetables. Put it in a ziplock bag. And throw it in your pantry for two days. And then open it up and you've got this delicious pickle. So that's probably the easiest recipe you're gonna get this entire week. You can do it with turnips, you can do it with shaved cabbage. If you want to make your own quick sauerkraut, there's a good way to do that. Shave a whole bunch of cabbage, weigh it, 2% of the total weight, mix it with salt, leave it in the pantry for two days. Bring it back out, cook it, sauerkraut. You got all that good stuff. We do the same thing, here, with the daikon. So back to the cocktail sauce, have you ever had banana ketchup, anyone? No. Southeast Asian cuisine. Very popular sauce. Well, it is that. And basically What we did was, we wanted our cocktail sauce to have a little bit of viscosity to it, some thickness, so that when you dip the shrimp into it, it stuck to it. Banana has all that natural starch, all that natural pectin. So what we did was, you can basically take the bananas in their skin. Don't do anything to them. Microwave them I know that's a word, the n-word, you're not supposed to say it but this works really well. It's almost like cooking sous vide but you're using the banana skin as the vacuum bag, and then the microwave as the heat, put them in there for a minute or two until they get soft, and then blend that into your cocktail sauce. And it gives it this nice texture but it also gives it this creaminess So when you put the shrimp into it, it doesn't taste banana-ie. But it thickens the sauce without having to add some sort of additive, like I don't know. I'm just. Something you think [UNKNOWN] sauces. [LAUGH] So. Yes. How much time do we have left? [BLANK_AUDIO] How many dishes that we said we'd show you? A lot. 36 minutes left, okay. We haven't shown you a single dish yet. So this is probably gonna be a disaster. And for one of you. Does anyone have any question so far? Good, because we're gonna move right along. [BLANK_AUDIO] How are you doing? I'm doing good. You're quiet today. I am quiet. He is a little hungover, sorry. It's the sunglasses. You can tell he's super hungover right now. I don't have any sunglasses on. So. [UNKNOWN] [LAUGH] That sounded bad. Yeah I fried some shrimp chips over here though. So they're seasoned with some old bay, cuz we're from Maryland, we put old bay on everything. So in the pan right now, I flipped the steaks. I would've liked it a little bit more char on that. I thought I had that thing hot, but for some reason, the cast iron is not getting hot as I would want. But what I did was I added some butter. We're gonna bring that up brown. You know what Ming said right before he walked out? He was like- That he sabotaged us. I know. Don't use the stove on the left because I sabotaged you. But what he said was, he mixed [UNKNOWN] and sabotaged together some how and that's what he said. Then he started laughing and walked out of the back. Sabotagioed or something like that. Yeah so So I think that that might've happened but it's okay. How cool is it though, no but seriously. We've been looking at this picture in the middle of the, do you guys all know the picture that gets taken on top of the mountain? We got to be in that picture last night okay? So I know right. [APPLAUSE] That's pretty cool. But we used to look at that magazine and see guys like Ming and see guys like Chef Danielle and see guys like Scott Conant and all these amazing chefs that have come through here to get their picture taken up there on top of the mountain that's pretty cool right? So we got to do that and then today we got sabotaged by Ming Tsai who's been in that picture every single year for like Cuz clearly he did that to you. Yes, it's okay though, I'll recover. But I mean that's pretty neat right you grow up you're seeing your heroes in this magazine that you dream about being a part of it being associated with one day, and then all of a sudden, one of the stars of that picture, ups up your stove there is that f word again, so, Do we have anything ready to plate yet? Have you shown you guys one dish yet? We will have shrimp cocktail. Okay so at this point right now we're going to put the steaks into the oven at 250 like we talked about. We're gonna let them continue to cook. Let me get that for you. Thank you. See it is important to work with someone. Will, you're not going to be happy. Wait, it's at 250. Yeah, It's at 250. Ming didn't get to the oven. He only got to the stove. Okay. What are you gonna make next? See that's. What's this? You're putting stuff in the pot and you didn't tell them what you're doing. I know because I was getting it ready. Look at how many people are staring at us right now. I know. Okay, you could see the stove, right? So couple things we have going on here. This is going to be one of our side dishes. So at the steakhouse we, both Michael and I, we are growing up we loved oatmeal. We like the really sweet side of oatmeal, brown sugar, cinnamon I hated oatmeal. Now you're just lying to all the people Now you ate it. You're lying to everyone in this room right now. Okay I did. So we'll just leave him out of this conversation. I like oatmeal now. I liked oatmeal. I liked it really sweet. And when you grow up obviously your palette changes and you're into something very savoury. So we came up with this umami cereal. So this is a very rich umami cereal made with steel cut oats. And how we do that is we make a- So hold on one second. You remember when Brian lied to you about me not liking oatmeal when I was a kid? He just lied to you. Remember the truth that I told you about how cool the texture of te cocktail sauce would get if you put the banana into it? Can you see this? See I like the water, it's not like reaching out al over the place and stuff like that. I feel, I mean I know I'm kind of a nerd when it comes to food but when you can do something like that without. Putting a bunch of ingredients into that you can't pronounce and you just take mother nature's thickening agent which is a banana in this case, sometimes just a little bit it, you're looking at me like I'm not making any sense right now right now I mean. [LAUGH] This is how we do it in the kitchen. Chefs always this is disgusting I'm gonna show guys a secret right now it's gonna make you sick. By the way, I never do this ever. But, but some chefs when they're tasting food in their kitchen are constantly putting this and going like that. And that's disgusting so. [BLANK_AUDIO] But it's better than him. [LAUGH] Very hot. See it's not like eating what's something banana in it's not like eating banana bread, it's not like eating banana. Can you Okay, up a little bit, right? Very good? You get the whole fit. Why do I have to do all the talking. Because you're doing a good job. But now I'm doing the work too. I'm working chef. So I'm gonna start, I'm starting the next dish. So. What next dish? What's the next dish? Wedge salad. The wedge salad. Yes. This demo's called high steaks. You're gonna make a wedge salad. Steaks are cooking chef. So we can't have anybody participating in the tasting can we? Alright so we'll just make one. I know we wanted to. So while Bryan's making an iceberg salad for you guys, cool. [LAUGH] Don't worry. What? You guys came all the way out here to listen to us talk for 45 minutes and watch us make a salad. It'll get showy. Don't worry. Lets hear it for Bryan's making a salad. Come on ladies and gentlemen. [APPLAUSE] Tossing salad in front of all of these people okay. It'll get good don't worry. What is this olive oil? [INAUDIBLE] Steak and eggs this morning. You know what I don't wanna hear from you okay? [LAUGH] You said you were gonna help us. By the way this is chef Chris Cosentino. You know what he said this morning? Hey you guys need any help? You didn't say help, you said heckler. Did you guys need a heckler not a helper. Thank you chef. By the way another one of my childhood heros. Cleary I just aged him. Because I grew up reading about him too and now we're actually friends. Which is really weird for me. Chowder yes. We just made you some over. {Laughter[ Now, there he is. Wait a minute, childhood? All right. Yes chef? So to keep things rolling. You came here to actually see what we're cooking not these two chasing each other around. So I have here is ranch dressing, cuz everybody loves ranch dressing. Except where we come from in the Chesapeake region, we put Old Bay in it, because Old Bay ranch is delicious. Have you guys ever Old Bay in your ranch dressing? Yeah. Do it. Do it. Do it, do it, do it. Okay, so back to shrimp cocktail. [LAUGH] We mentioned this SouthEast Asian thing we talked about, right? The Banana Ketchup. The Banana Cocktails sauce that we just introduced to you. [LAUGH] We've got some tie Basil. It's good! Thank you, Chef. Wow! Thank's an honor. Stop it! It's delicious. Fry made it. I am just getting admitted. So just in [UNKNOWN] this is the dye con. Who remembers how to make a dye con? How much salt? What do you do with it? [UNKNOWN] 2% salt [UNKNOWN] and then take it out, What is that word make everyone laugh that's the f word that I was talking about earlier by the way. If you guys are thinking of something else then. Shame on you. Shame on you. So, again Steakhouse Food is food that's very familiar to a lot of people like the casino told us or like MGM told us when we did the deal And when thin line presents us the opportunity to do a demo they're like it's a steak house don't F it up. So, don't you know what that means? Guys. Yeah, just take some selfie,s cool. If you go to these amazing, Does everyone have a Korea town where they live? Maybe a Thai town? A market, does anyone have the internet? [LAUGH] Okay, well if you go on said internet and you Google shrimp crackers or crab crackers they send you this cool little wafers, we make a lot of these stuff ourselves in the restaurants but to show up here and show you guys a bunch of things that will take, if it says prep time four days, you probably won't be that interested in it and we'd rather you just come to our restaurant anyway But we look for other ways to present the same things the same way. So you can buy these little shrimp crackers and then fry them fresh which we just did. They come shaved, dehydrated. You get a pot of oil, you throw them in and you fry them and they puff out like these little shrimp papadums. Right? Well sometimes people serve, what, saltine crackers with shrimp cocktail? Why not serve shrimp crackers with shrimp cocktail? So that's what we're doing today. So this is more or less how we present our shrimp cocktail at the [UNKNOWN], it sounds like an Italian restaurant [UNKNOWN] brother steakhouse and it's in Maryland, right? Where you live? Yes, yes, [UNKNOWN] Maryland. Brian lives in Maryland [APPLAUSE] Hey, I'm from there too. Every time we're out, people are like hey, where are you guys from? And Brian is like he's from LA, I'm from Maryland. I'm like- Which one are we using for blue cheese? What's that? Blue cheese. This one? You're talking to me, you realize [UNKNOWN] I know, we have a demo. Which bowl are we using for blue cheese? Anybody know? [INAUDIBLE] we're using this one. We're not allowed to serve the food to you guys, by the way. We wanted to have a table up here and like serve people. We're not allowed to serve food here so. Shrimps are little bit over cooked but Bryan did it. Sorry. I get blamed for all the mistakes. You'll get the idea. You need to dip it in the cocktail sauce, though. You gotta... Is it okay? Did you get some cocktail sauce? Talk with your mouth full. It's fine. How is it? [LAUGH] You need a microphone? He went like this. So, I think...Oh perfect, okay. So for those of you that just have to listen to me talk and said perfect. [BLANK_AUDIO] I'm gonna take this word for it. So off, right? [BLANK_AUDIO] We will need more. [SOUND] More [UNKNOWN]. Yeah, we will [BLANK_AUDIO] All right, now we're empty. Yeah, it was. [SOUND] We're gonna need more. This is how we make crumble blue cheese. You guys have [UNKNOWN] salad before. [UNKNOWN] salad always has crumble blue cheese, right? Well [SOUND] since you all decided to come to Aspen Colorado In the summertime, I don't know if you noticed, this is a winter resort. There isn't any snow here. So what we've decided to do is take your mountain wedge that Brian built over here because it kinda looks like a mountain, I think. What do you think, mountainy? Could you guys even see that or are you just looking at yourselves? You guys are so vain, my gosh. Who comes and sits in a room and looks at themselves in this angled mirror for 45 minutes? Can you see the dish though? That's the important part. Get baking chef. Okay, these are baking bits, and again I love that you're taking notes, because, sorry I didn't mean to embarrass you Can we have, I mean, give her a round of applause. She's the only one taking notes. [APPLAUSE] You guys are just trying to hold down whatever you ate or drank last night in this hot, tainted room right here so. Bacon bits, right? I used to go on to salad bars when I was a little kid because. [NOISE] He always does that when I'm talking. [SOUND] That's cool, get it? Cool, all right. Bacon bits. Do you know how to make these? Does anyone really know how to make these? Do you guys wanna know how to make these? All right, I'll tell you. You go to the store and you buy these things called Bacon Bi-- no, I'm just kidding. You take chunks of bacon, freeze it a little bit. Put it into a meat grinder, grind the bacon, and then just put it into a pan and slowly render it. I know, duh, right? The first time I did that, I'm like a work, grinding it for pate or something. And I just threw it into a pan and I'm like bacon bits. I don't have to go Ruby Tuesdays anymore. [LAUGH] Geeze. [LAUGH] What? Nothing all right so. Did you say ****? No I did not. So what we did is we took the bleu cheese Frozen with nitrogen, threw it into this neat KitchenAid blender and what it did was pulverized it into our new summertime Aspen snow made with blue cheese, right? So we're going to sprinkle that over the top. Now, we have a snowy mountain in Colorado. Now, you guys came to a ski resort at the right time. [APPLAUSE] More? More. A blizzard. A blizzard. Yeah. Yeah. I mean, they love, they clap when we do this. Look. Watch. Look. [LAUGH] All right. All right. That's enough. That's enough. That's enough. We forgot the bacon bits. Yes, add more bacon. And, again. Again... When you're challenged with like, hey, how do you take a steakhouse classic like a wedge salad, blue cheese, tomato, bacon Iceberg lettuce are you going to we're not allowed to do that, we're not allowed to serve you that sir. No sir put the fork down. security we have a gentlemen in the front row that is not complying with aspen food and wine rules right now can we get security, security that gentlemen right there please [LAUGH] All right, how is it? Breaking the law. Not bad right? So how long on the steak? I'm sorry? Steak? It's just about done. Are you sure, they're gonna eat it. This isn't a demo like normal where they just make food that is fake. And probably cheated the recipe a little bit and it's not really edible and then you guys sat in here and watched it...no, I'm just kidding. No one does that. It's called made-for-TV food. Have you guys...no, you wouldn't. Okay. All right. Can you shut that? That's what Brian's doing with the steaks right now. Brian we have to cook for real. We have to let these rest. What's that? We are cooking for real. You gotta let them rest. Are they tired? Yes, they're tired. What does that mean? They stayed out late last night. Do you have one of those racks for me? I wanna rest. [LAUGH] Let me know when the steak is finished resting and I'll- It's just about done. All right. I'm gonna send this off stage, okay? God, that's so good. I wanna be a steak so bad right now. [LAUGH] All right meanwhile while Michael is resting and I guess apparently the steaks. I don't need rest. We're gonna grill some asparagus. I'm all over it. Here we go. So what we've done here is we just simply filled the glands with asparagus. How much time do we have left? Probably not a lot 21 man we're doing a pretty good job, we are. How is the wedge salad, it needs more dressing right? Are you just rubbing it on the bottom and getting the ranch dressing. Food comes with instructions now to, the chief recommends that you eat it like this. What do you guys normal think when they say that to you? Well the chief recommends that you season your asparagus. You know I bought this I'm going to eat this anyway I want Say that next time. Be like, nah. [BLANK_AUDIO] All right. Thank you. I made that part. [LAUGH] Well that one's not even on. Okay, so we're gonna let that get hot. What's in the pot? We're gonna talk about that next because this needs to get hot. So, okay, going back to the mushroom oatmeal. Our umami cereal. We made a stock using dried shitakes, fresh shitakes, some kombu, and a little bit of soy sauce. And it makes a really rich umami stock. That's what we started the oats with. So we cooked these with 250 grams of the oats, about 1,000 grams of the [CROSSTALK] stock. What does that mean in English? I don't know what that means because I use scales. Convert it, I don't know. I can't convert it, because I'm not that smart. All right, so basically what if you say this. Look at the container of oats that you have. One to four. No, no. Like take the can of oats, look at it. Whatever the liquid is on the can, instead we're going to use what? Mushroom stock. Wow. Okay, Grams? Leave that for the weed dispensaries. Okay. Okay, so. Where is high stakes? So we made this really great porridge. In here what we have is same mushroom stock, some yeast, and some butter. And we're making this emulsion that we're going to get a buzz. And we're going to put his around mommy's cereal as we plate it. We're also going to roast some hen of the woods mushrooms, which is. How are you going to do that, chef. In this- You know what, I'm not saying a word for the rest of this demo. In this one cast iron pan that we have, that's hot. So this is umami cereal, again going back to talking about childhood and all of that stuff. Something really sweet. You ate umami cereal when you were a kid? No, I made very sweet cereal. You made oatmeal. We made oatmeal. Which I loved apparently. You did? You just don't remember. I love oatmeal now. This is actually Brian's recipe, and I will say that I was not a fan of oatmeal. Until you had this. This is what I'm gonna Compliment my brother and you guys are gonna go aww. Aww. Wait I didn't say it yet, I didn't like oatmeal until my older brother made an umami cereal. Aww. And now it's my favorite oatmeal ever cuz my brother made it. Aww. Aww aww aww. [LAUGH] [LAUGH] What else is in the pot? Okay, so what else is in the pot. Here do you wanna try some? You do this, look I almost know what you're gonna do before you gonna, then you're gonna use your hands to cook the mushrooms. Okay. Okay, nevermind. Here I can do it, yeah. That's why it's better there's two of us because we can be [UNKNOWN]. We can accomplish more things at one time. Yeah. So he's just roasting these in oil right now, he's gonna put some butter in there probably if he can find it. Yes. Do we have butter, do you guys like butter, we have butter. We have butter, we have garlic, we have thyme. Crush some garlic, throw some thyme in there, put some butter in there. And so we're focusing on the side dishes now. We showed you sort of a shrimp cocktail riff. A wedge salad rift, dishes that are reimagined for the steakhouse and again we're not like doing techniques for the sake of using techniques and so forth, it's like how can we take this dish that everyone's familiar with and just, I'm not even saying elevate it because I love a wedge salad smothered in dressing with bacon bits and tomatoes and stuff all over it But I feel like people of your stature expect a little bit more when they go out to a restaurants now because you guys can do most of this at home because of the Internet. Thanks [INAUDIBLE] Internet. Somebody the other night I gave a piece of our short rib from the restaurant too, it was vacuumed pack in a bag and he said he loves our short rib And he goes okay, what do I do when I get home with it? And I'm like just heat up a pot of water like this, set the bag into it. Refirm it, take it out of the bag, and sear it and eat it. And he goes, why can't I just use my immersion circulator? [LAUGH] Thank you. Yeah, how many people in this room have one of those? See? Yeah a couple of you. That looks pretty good Brian. We're getting there. So as the mushrooms are roasting in here. Again that sauce that we had again I'm just going to use an immersion blender to start and bring it back together. Are you sure those are okay? I think they're fine. You think? I think so. We might have to sear them a little bit more. Yeah we will. [BLANK_AUDIO] Our restaurant in Maryland, our house, sorry, it's a house. It's fun when you can just imagine things and see them come to life. But we wanted to be able to make charcoal for the grills that we were cooking everything into so we built an entire wall of hearts on the back. People spend a lot of their careers trying to one day get a pizza oven. We have three of them in the back of the steak house just to burn wood to make charcoal so we can shovel it into the grill. And there's this whole live fire mess thing that we've created. So the first night we were there- [INAUDIBLE] Do you guys know what hood systems are? Hood systems? Ventilation? They take all the, they broke, on opening night. Yeah, you guys wanna ask what's one of the most embarrassing things that's ever happened to you as a chef? When people are running out of the doors of your restaurant because it's full of smoke And there's a giant fire behind you because the bags of charcoal underneath, the embers from the grill drop into the bags of charcoal and all the charcoal went up in fire, too. Yeah, Brian and I did that. It's called burning down the house. That's really embarrassing, but one thing is we never told him, Jim, that that happened, so... They know now [LAUGH] It was contained once we used the fire extinguisher. Okay so, stop looking at yourselves in the mirror real quick and look at this pan. See this beautiful mushrooms are roasted, nice and brown I added some brown butter at the end. The garlic is- This weekend. Yeah, no, not the first time in Aspen I could tell you that right now. So. Mom would be so disappointed. I know she would be. Can we just stop? All right. So we're gonna plate the cereal and just imagine that we're actually cooking for four of you out here on stage with a table. [CROSSTALK] We're not allowed to serve this. This will be one of your side dishes. We are not allowed to serve this but we could put it on the stage and somebody can come up and steal it if they want. Yeah. So yeah if somebody came up and stole this dish, what they would be looking at is our umami cereal that we serve in the- Let me make sure it's okay first. [BLANK_AUDIO] It's almost ready to be stolen. [BLANK_AUDIO] Just a little chef, just I thought I was a good chef. [BLANK_AUDIO] Okay. Can I eat off of this spoon or this spoon, this spoon? That's for the thief. [BLANK_AUDIO] You should get it close in on that that looks pretty good, yeah. So this froth going around, what this is is some of that mushroom stock, a little bit more butter And we take yeast and roast in that butter and then emulsify it all together. Wow. [BLANK_AUDIO] Do we have that chive? Chive yes Chef sorry sir, my job was to cut chives, chive chives? You were busy talking. [BLANK_AUDIO] Thank you. I think I had better ones, okay I'll use this. [BLANK_AUDIO] I got it chef. You got it, okay. I don't [UNKNOWN]. While he's finishing with the chives, I can actually play two of these. Well let me watch. What are you putting? I can play two. You could stew mushroom one that way we can actually Break rules twice, two of these. That just means you have to shave more chives. Yeah, I know but gives you something to do. [BLANK_AUDIO] Shaving chives is the best thing ever. It's this for me everyday is one of the things I still do in the kitchen at work. Yes, we still go to work in our restaurants and in our kitchens and prepping cooked food to customers that come into that. That's important to us, so proof of that is that I can still shave chives. If you look, I can look at you, still shave my chives, and not cut my finger tips off. It's like therapy though. What was the movie, there was a movie, it was like an old movie. The big night out, or That big night or something like that? Anyone see that movie? Start yelling out about shaving the chives because they had to be like a snowflake. [LAUGH] [BLANK_AUDIO] Time? We have to make dessert. 12 minutes. 12 minutes. Okay, we have to hurry up. We will. There's your chives. Thank you, Chef. Can we serve steak, chives, dessert, and Asparagus at the same time. So is that only one side dish so far? So if we're putting this at the table we present it then we put a spoon inside and then people would steal it. Security of there he is you guys don't have your own body guard but we do Three spoons. Three spoons? Yeah, sure. Yeah, of course. Yeah, you can have as many as you like. Okay, I can share them. Steal them. I can share. We're not giving these to you. You're taking them. No one else on stage. What? No one else on stage ?>> Yeah. How many people are in here? A lot, you just let two people walk up and take your oatmeal. Man all right. What are you doing now, I put your meat on the grill. Thank you. I'm getting tired. What's up with the asparagus, you're getting tired? Yeah altitude. [BLANK_AUDIO] Okay We have asparagus, we have one more side dish. We have a couple of steaks. Why don't you start dessert? And if you let us, we're gonna make dessert for you too, or for you to look at. Some of you will eat it. Most of you will look at it. I know. Ready? Yes. Are you guys finding this useful? All right, wow, the Voltaggios was just staring on stage and rambling on a bunch of nonsense steakhouse stuff. And we just had to sit there and watch them cook food but, [BLANK_AUDIO] We did do that and we'll do that in 45 minutes show you an entire experience in a restaurant. So I think that's pretty kinda cool? No, not really cool? A little bit cool? Cool. Thank you. [APPLAUSE] [APPLAUSE] It's him, isn't it? You guys are, see? What are you making? Spinach. What kind of spinach? Cream spinach. What did you do to it so far? So what we do at the restaurant, we actually take all of our spinach in a really large sautoir and then we Add butter, some shalots, we let that brown, and then we add our spinach, and we quickly sautee the spinach. This is called mis en place having everything in its place. So our cooks have this on the station ready to go so that way when we heat up our creamed spinach, as you'll see. We're taking perfectly seasoned spinach, ready to go. We're just gonna warm it up and we're gonna show you how we put our version of creamed spinach together. Which is very different than the typical steakhouse Presentation, so I'll let you. Garlic? That's garlic. Shallots? Shallots. Okay. So we're amused. Sometimes I mix those two things up. That's another good, little crispy condiment thing you can make at home. If you take garlic or shallots [UNKNOWN] It, cut in really tiny dice, you don't have to speak French, cooking is easy. Chop it really small, once it's really small you don't wanna chop it like this so you push all the water out of it. Because the technique I'm gonna tell you only works if it's pretty dry. So I don't recommend just throwing it into a big food processor and running. But if you want to food process it then give it a quick chop first then food process it but you want to get it minced. Once it's minced put it into a pot just cover in cold oil. Like canola oil, whatever vegetable oil you like in at home. Cover it with about two times the amount of oil to garlic or shallot. Put it on low heat, and then just watch and keep slowly watching it and stirring it and stirring it. And it's just gonna get brown and brown and brown and brown. And two things happen, one, you get this crispy garnish. But you also get this amazing infused oil. So if you take that and strain it through [UNKNOWN] or a strainer You get that oil that you can use to season things with, dressings, make salad dressings. Put it on the meat or spinach that you're working with, but then you get these crispy garlic and shallots as a little condiment. That was a long story about garlic and shallots, but I think it was worth it. [BLANK_AUDIO] What was that? Thank you. Thank you, one person that clapped for me. [APPLAUSE] [LAUGH] Brian's grilling asparagus. Do you think you can pick up this entire thing by yourself, so I can make dessert? Yeah, maybe I will do. They're gonna tell us to stop talking in [BLANK_AUDIO] seven minutes. They're probably gonna tell me to stop talking in like two minutes. So you're gonna get dessert done? Okay, I work on that. Asparagus is here. You have a lemon vinaigrette right here. [BLANK_AUDIO] Chef, I feel like you're, you're like in your zone over here. I'm in my zone, yes. But you're not in a room full of people right now, you're just letting me Tell us what you're doing, chef. So on our platter here, we have one of the ribeyes that could've been charred a little bit on the outside, but you know, [BLANK_AUDIO] Sabotage Ming came up and turned down my stove. But it's [UNKNOWN] I don't know. So what Ming not sing, so as you can see though the texture and temperature of the meat is nicely cooked. It's medium rare, to medium I believe it's. Can I interrupt you for a second? Yes go ahead. Where's the pastry bag that we took from the? It's down there at the end. Sorry this is a personal moment where I'm duh. Yeah it's fill already with the egg yolk. Sorry Chef. [BLANK_AUDIO] I would love to let you try this but I don't know if it's going to be allowed but it definitely smells great. Seasoned well. You know what? Let's finish all this together and then make dessert together. How's that sound? That sounds great. We're running out of time. They're getting bored. You're getting bored. I'm having a blast so thank you guys for that. Both of you thank you. [Laughter[ Okay so what do I do with this one? Chris Cosentino would love to have a steak right? Where's our steak sauce? Chris is straight he's a chef. See, I can get up [INAUDIBLE] Yeah, he can get up here. No but we made steak sauce chef. We did make steak sauce. Hang on. He made steak sauce. We have it. This is vegetarian also? This is not. So we're gonna do a little platter with steak and some steak sauce. We made our own sauce. Container we made our own, this is like it's kind of funny I think no? We're brothers it works, we're related no you noticed I'm cooking to when I'm talking. Where's the cheese is this charged? It is charged yea will put it right on the platter there There we go. There's some hungry ladies in the back, I think that would be your wife. Take care of them. This is cheese sauce. [UNKNOWN] Wow, wait, how about It's your wife In the back, Who hasn't had breakfast yet. Where is she? I see her, and yes. Can we go there? Of course we are. Okay we'll go there but then also please we'll serve my wife first, and then we'll share with our friends. Chris, can you guys sing the steak song while he serves the steak and he has to dance? It goes like this, Chris you gotta do it, steak steak steak [FOREIGN] Help me! Steak steak steak, steak your booty. Come on [UNKNOWN]. Steak your booty. Steak steak steak, steak steak steak, steak. You guys are so quiet. [LAUGH] The wine, is it not open yet or what? What's going on around here? This is the food part of the Food and Wine festival. This is just the food part, yeah. Got you! Okay. Are these ready? We have to make dessert in five minutes, I have five minutes to make dessert. We've got five, we have time. Are you sure? Absolutely. I better, I feel like I need to start thinking about what I'm going to make for dessert though. [BLANK_AUDIO] Chris, you don't have a microphone on. [INAUDIBLE] Because, it's my demo. Can we get Chris a mic? Do you have a mic? No, then he's not getting one. Chris. Is your name Chris, too? Yes. Chris. Wow. Chris. I'll call you chef and I'll call him Chris. How does that sound? Perfect. Okay so we are about ready to finish cream and spinach. What Michael and I really like about this is that we took something that is normally is a very classic traditional side dish in steak house, but typically you have this really homogenous thing where it's the cream and the cheese and yes chef. Sorry I don't mean to keep interrupting you. Yes. And okay- Are you gonna let us make dessert if we run out of time in five minutes? Yes. Yeah. It involves cinnamon toast crunch so you have to stay and watch. Can we get the please? Yes so what we really like about this version of cream spinach before we get into dessert, is the fact that we separated The cream and the spinach because we really like the texture of the spinach itself. So as you're eating this creamed spinach with this really delicious marinated cheese. Are they starting a brawl back there? Yeah this is why you're not supposed to serve food at these things because they stop listening. Meanwhile he just made, who can explain to me what he just did? Six minutes. She gets a cream spinach. You get a cream spinach? But we use a powder called sodium citrate to emulsify the cheese into the milk. So unlike a traditional b��chamel and again, the internet. Right yes. The internet you can buy anything. It holds the cheese and the cream together, which then makes this beautiful cloud on top. So now we've shown you snow and clouds in Aspen. This is a, [BLANK_AUDIO] Where you going? No, no, we're not finished. You can't eat yet. Okay, I was hungry We have to make dessert, too. What kind of cheese? This one- What kind of cheese? This is aged cheddar. So it's a [INAUDIBLE] cheddar. [LAUGH] Fiscalini aged cheddar cheese. [LAUGH] [BLANK_AUDIO] These ladies' tongs. I haven't used tongs like this in, we all use tweezers now. It's like we're doctors or something. These are tongs, these are. [BLANK_AUDIO] This feels so homey, homie. All right, that's grilled asparagus. That's a lemon vinaigrette, you guys can figure out how to make that, youd don't need us to show you, if you do. The recipes is online. This the advanced class, Gale and Andrew are teaching the beginners classes inside, so you guys signed up for, I'm kidding This is egg yolk emulsion. So we took egg yolks, it's very simple. We cooked them at a low temperature until they were super soft. How could you do this at home without having all the fancy tools and equipment that we have? [BLANK_AUDIO] Come to our restaurant. Yeah, exactly. Basically We cooked it, we vacuum packed the yolks. We cooked them in a combi oven or a steam oven or a circulator bath, or whatever you want to use, for an hour and a half at 67 degrees celsius. Then we blended it with olive oil. And then you end up with basically pudding made out of egg yolk. Now we're placing some shaved raw asparagus over the top for the contrast and these are just whole asparagus raw also just shaved into little coins Who else is in the back row? Do we know people here? Mr. Zeldowski, come to the stage please. Alright, I'm not supposed to do this but I'm going to anyway. Jonathon, one of my best friends just won an episode of chopped so we need to. Recognize him. [APPLAUSE] However, it was celebrity chopped. So it doesn't count. [LAUGH] Hi Chef. Jonathan is a star of a TV show called Young and Hungry. [APPLAUSE] Yeah. Now, they'll clap. You're going to eat asparagus or going serve it to somebody because we have to make dessert because we're over time. John's also are personal masseuse in the family. Jonathon see if you can make some friends out there. Who likes asparagus? Who trained you to get ready for chopped? [LAUGH] All right. He won't admit it. What's that? Chef who helped get you, see how I called you Chef Chef? Michael [INAUDIBLE] the day before I flew to New York for my episode I called him freaking [INAUDIBLE] What did the box say on the outside of it? [INAUDIBLE] [LAUGH] [INAUDIBLE] [INAUDIBLE] getting 30 minutes to make my first [INAUDIBLE] [APPLAUSE] Is there a paddle for this? Paddle. All right. Give me a paddle for the KitchenAid. Paddle? Oh-oh, can we get nitrogen, more? Yes, I got one. Does anyone have liquid nitrogen on them? We have to make dessert. No? Perfect. Thank you. Okay. Couple of things that I might need here. Some inspiration, no I'm just kidding. This ladle, some liquid nitrogen, the chocolate base, Brian? Yeah, it's right here. You're embarrassing me right now. You're making me look like I don't know what I'm doing. I know, I purposely sabotaged you. All right, does anyone like cereal, does anyone like cinnamon toast crunch? Yes. Does anyone really like cinnamon toast crunch? Yes. Well, we Made this ice cream, well Brian is gonna make ice cream. I need to wipe that off. I made a mess. This is, you know, they can see this. this high altitude cooking makes me shake. Sorry. There we go. We sang that song for, that was the steak song, not shake song. After Brian cleans up his mess. There we go. Okay. Chef [INAUDIBLE] [LAUGH] [LAUGH] You guys don't like eggs? [LAUGH] Thank you sir, thank you Johnathan. [APPLAUSE] All right. [APPLAUSE] [APPLAUSE] I bought a house literally, I know that word is misused a lot, literally next door to his and one month before I moved in to it, he bought a house literally in the neighborhood that I moved out of. Great guy, right? Thanks Jonathan, love you buddy. All right, so I need this first. [UNKNOWN] chef. Yes. This is a basic vanilla ice cream base. We roasted some cinnamon toast crunch in the oven. We steeped it into the cream and milk overnight. Then we strained it out. So basically, equal parts- Hey, look at this. By volume, we put cereal. Hey, watch this. Watch. They saw Richard- Nitro bay, look. I need some of that. No, not yet. All right, I thought it was gonna be cool. [LAUGH] So we steep the milk and cream- I just stepped my shoe. [BLANK_AUDIO] He's okay. [BLANK_AUDIO] Are we back to ice cream? Okay. Roast the cereal in the oven until it gets nice and golden brown. Malten almost. Like you're malting barley or something like that. Take that cereal, put it into your base of milk or cream. Does anyone make ice cream at home? Have an ice cream maker? Okay, so follow whatever recipe you follow, but before the part where you add eggs or anything to it, you're just marinating the cereal inside the liquid, right? Strain that up the next morning, take that liquid, turn that into ice cream, that's what this is. But now we wanna step further with it. We made some granola also. So this is cinnamon toast crunch granola. The [UNKNOWN] pack. Right? We'll call it cinnamon toast granola so we don't get sued. I Instagrammed something yesterday, cuz this actually happened. I called something Doritos on my menu. Guess who has a better lawyer than me? [LAUGH] Guess who now write Foritos on his menu? [LAUGH] Guess who got the same letter for Arbay? That didn't work. Our bay? Like old bay? Well because it's not their bay. It's true. It's the Chesapeake's bay. Honestly. Damn right, it is. So, Adam made a spice blend that was called Our Bay. It was our version of Old Bay. I guess they didn't like that. I spilled more stuff on your thing here. This thing that I'm gonna do only works half the time. So Either I'll get a round of applause or I'll just be a complete disappointment for all of you. Either way. We got ice cream Rocha. I still got to be on stage at Food Wine Classic in Aspen. That's pretty cool. [APPLAUSE] What's going here? I need a all set spatula. I guess I can use this. I'll just try not to be dangerous. Okay. So Brian made this like ice cream rocks, this is kind of, if you go up there high enough in the mountain and start to fall down aside of it. You might end up in a pile of something that looks like that. So right? Yeah, exactly. Rocks and and blueberries. [BLANK_AUDIO] Is that cold? Yeah. [LAUGH] It's so pretty. [BLANK_AUDIO] This is nerve wracking. I'm over time and I don't know if this is gonna work. [BLANK_AUDIO] Please work, please work, please work. It's going to be super awkward. [BLANK_AUDIO] No, it's not working. Yeah, dead. So. Some people make a hot fudge sundae, we make a cold fudge sundae. Thanks Aspen. Thank you Food and Wine. Thank you everyone.


text:
Italy for some reason maintain the same kit, and i mean the same as worn in the World Cup 1986 and 1990, can somebody who knows the story tell me why?
Italy kits Euro 1988
7 comments:
This comment has been removed by the author.ReplyDelete
Isn't the same in Italia 90 too?ReplyDelete
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