Michihiro Kono is the ninth-generation chief executive of soy sauce maker Yagisawa Co. in Rikuzentakata, Japan. His factory, storeroom, customer records and two of his employees were washed away in the tsunami. But he’s determined to rebuild.
I liked a YouTube video: Mansions On The Moon spent seven days working on their new album at the Red Bull Studio in Los Angeles, California. Check out their video for Darkness, which gives a glimpse of what went on behind the scenes.
Mansions on the Moon is the lates…
“He notes with pride a recent sequence in which peas were shelled for a dish, then the pods were juiced to make the basis for a cocktail and only after that were the battered pods consigned to the compost. The staff joked about calling the cocktail Pea in a Cup but went with the more conventional Out of the Pod.”—
Sean Baker, executive chef of Berkeley’s Gather restaurant.
Herschell / Special*Dark’s comment - Nice technique - I had to adjust myself a little when I saw the bits of pig’s ear :P Article follows below:
It’s a porchetta di testa, or “roll of head,” served at room temp.
Each week on the Food Chain, we ask a chef to describe a dish he or she recently enjoyed. The chef who prepared the dish responds and then picks his or her own memorable meal. On and on it goes. Last week, chef David Gould of Roman’s in Brooklyn called the poblano soup at Lazy Ox Canteen in L.A. “revelatory.” Now we turn to Lazy Ox chef Josef Centeno to find out what he’s loved eating recently. What’s your pick, Joe?
Who: Josef Centeno, chef at Lazy Ox Canteen, Los Angeles What: Porchetta, as part of a charcuterie plate Where:Ned Ludd, Portland, Oregon
"The dish I had was a porchetta that was part of a charcuterie plate at Ned Ludd in Portland. Everything was perfect about it: the thickness, the temperature, the fat marbling, and the rich porky flavor."
Ned Ludd chef Jason French responds:
"We do a porchetta di testa or a roll of head. We actually learned it from Chris Cosentino at Incanto in San Francisco, and our friend Ben Dyer who works at Laurelhurst Market in Portland showed us more how to do it. It’s a four-day process. We bone out a whole pig’s head and split it down the middle, then trim up the glands, and tuck the ears and tongue back inside. We marinate it for three days with a simple marinade of Calabrian chilies, oregano, rosemary, salt, and garlic. It takes an incredible amount of salt, we’ve learned, after doing this for about a year or so. We tie it into a roast and cook it in the oven for four hours, and then transfer it to a smaller oven, like a warming box, and leave it at 180 degrees for about ten hours overnight. Then we press it while it cools, like you would with a lot of traditional charcuterie, with a 30-pound weight. Then it’s ready to go and we slice it up.”
Herschell / Special*Dark’s comment - WORD. Article follows below:
KCM Orion VII 7004 by punkrawker4783
Metro bus riders will be sitting on slimmer and more modern looking seats when they get on board King County Metro’s new 40-foot Orion VII Next Generation buses and 60-foot articulated New Flyer DE60LFR buses, according to photos on Flickr by punkrawker4783. The 4One Aries seats are the same type as those used on Community Transit’s local buses and in Vancouver TransLink’s buses. I don’t have any word yet on when these buses will be in service but it should be very soon.
The new seats are a radical shift for Metro, which traditionally used fully upholstered seats and over the past decade, seats with a higher back rest than typical urban buses. The slimmer profile seats create more leg room and make the bus interior feel roomier. The stainless steel construction and padded inserts should make maintenance easier. And the design of the seat along with Metro’s new grippier vinyl pads should make the seat reasonably comfortable.
The seats used on most Metro buses are too bulky. The black plastic seat backs “box” people in, look really ugly when vandalized, therefore cheapening the look. The smooth vinyl covering and angle of the seat bottom make slipping off the seat all too common, though this has been partially solved with the more recent seats. And some people may find them cramped. A lot of people are going to miss the deep soft cushions and head rests.
Herschell / Special*Dark’s comment - OOOOOOOOOH SNAPS. RIGHT DOWN THE STREET. Article follows below:
Our sister site MyBallard reports that Magnolia residents will soon have two Red Mill locations nearby. In addition to the Interbay location, the popular burger joint is getting ready to open in Ballard at the old Totem House location across from the Ballard Locks at 3058 NW 54th St.
Along with the traditional Red Mill burgers and onion rings, they’ll have fish & chips and chowder at the Ballard Locks location. The plan right now is to open in September with an expanded indoor seating area and a larger outdoor seating area. This will be the third location for Red Mill. /via Google Reader