legant

(I sure hope Babel Fish got this one right.) 誕生日おめでとう ETA: Maybe not. Happy Birthday Xochitl10.

Romaine and bok choy salad with tuna, topped with sesame seeds, red onions, matchstick carrots and (terribly under-riped) tomatoes. Served with a really interesting -- as in, this tastes better than I thought -- vinagrette: rice vinegar, orange juice, dijon mustard, sesame oil, canola oil and Sriracha. (Adapted from May 2008 Cooking Light.)

Cauliflower and lentil curry w/ brown rice

So... did you get the AeroGarden? There's an e-Bay listing for a 36-day free trial. Otherwise, the lowest list price I saw was $97 (incl shipping); one bid currently at $65; and others selling at $130.

William G. Barron, 86, co-owner of the Sea Shell restaurant (Oxon Hill), and later co-owner of the Three Aces restaurant (Silver Spring).

It has been a bad week for Star Trek fans: Alexander Courage, TV & film composer ("Star Trek" theme), 88. Joseph Pevney, TV director ("Star Trek"), 96. Robert H. Justman, TV producer ("Star Trek"), 81.

Here's the full text from the P&P weekly update: And, as to scapegoating Winstead, two points: (1) I believe he has a louder voice because he is an ANC commissioner; (2) I further believe he is representing his views, rather than those of his constituency. Sure, he's merely seeking to enforce the laws and regulations of DC, but it seems to me that he has a thorn in his paw, or even a personal vendetta, and is using his ANC position to draw attention to it and himself. In all the reports, I haven't heard word one on how Winstead is working with these businesses, given the bureaucratic nightmare that is the DC government, to come into compliance. I would be a bit less riled if there were reports on his frustrations navigating the DC government offices, on behalf of the small businesses, to better serve the people he represents. And, unfortunately, I haven't heard his response to the issues raised.

Billboards equipped with tiny cameras that gather details about passers-by — their gender, approximate age and how long they looked at the billboard. (So far the companies are not using race as a parameter, but they say that they can and will soon.) These details are transmitted to a central database. The goal, these companies say, is to tailor a digital display to the person standing in front of it — to show one advertisement to a middle-aged white woman, for example, and a different one to a teenage Asian boy. Quividi’s technology has been used in […] McDonald’s restaurants in Singapore, but it has just come to the United States.

In addition to the ping pong table, this issue has been extended to include the seating outside of Marvelous Market and the bench in front of Politics & Prose. From the P&P weekly update:

Is this an op-ed piece? Or news feature? Random, albeit not fully-developed, thoughts: How does the issue of agricultural commodities impact food security, an issue that's gaining attention? It's a given that the current food crisis will make obesity, heart disease and diabetes even more rampant. How do those numbers compare to, say, 10 years ago? Or, previous incarnations of the Food Bill? What changes, if any, can be made to benefits to offset the consumption of cheap, processed foods? For example, have food stamp benefits kept up with inflation? Again, with the economy: how many children are participating in school lunch programs? Will those numbers change with a failing economy? Will this justify an artificial increase in the need for agricultural subsidies?

From the NY Times obit: … signed a contract with Ray Kroc to supply fries to Mr. Kroc’s chain. Mr. Simplot promised to build an entire factory just for McDonald’s. The deal was sealed with a handshake. … shot wild horses, which — after stripping the hides for future sale at $2 each — he mixed with potatoes and cooked on sagebrush-fueled flames. The hogs ate the result. When he sold the fattened pigs, Mr. Simplot made more than $7,000. … did not fix his car’s brakes because he did not want to spend the money.

Frank Shattuck II, 89, Who Helped Guide Schrafft’s Frank G. Shattuck II, the last president of the company that owned Schrafft’s restaurants, a New York City-based chain that for decades offered home-style food in genteel surroundings to secretaries, errand boys, court clerks and others watchful of their wallets. Also see this 1968 Time article.

What about pickles? a cucumber brine-off?

The "burbon whiskey" wings were just downright nasty. Lots of goopy stuff slathered on the wings. The Buffalo wings, on the other hand, were quite good. As to Kentucky Derby watching: well, let's just say: if you're going to have a large crowd watching a sporting event, at least turn on the closed caption. I had no idea that Big Brown won nor that Eight Belles was put down. Horse racing isn't one of those events you can just watch and figure out what's going on. Next year: Boubon in Glover Park.

I want to hang out with you. People watching at Hudson. Who puts Orange slices in a Manhattan? Better question: why? Yet another: why do they charge eleven dollars and eighteen cents for a drink? And... where is that drunk posting delete button when you need it?

Odd names exist in the craft beer world.

Okay… this falls into the “how to make ice” category: At what temperature is food sufficiently reheated? My mother – Yahweh bless the woman; she’s in her 80s and entertain once a month – has a habit of serving barely warm food. She cooks at least a week before, freezes the food, defrosts the day before, then “reheats” and serves. I had heard from my siblings… too many times… about family meals that were tepid at best. However, I only experienced this myself this past Mother’s Day. When I talked to her the following week she was surprised, with 20 guests, there were leftovers. I mentioned… quite delicately I assure you… it was probably because the food wasn’t hot; the chill had barely been taken off. She was just as surprised to learn that the food wasn’t hot: the dishes had been in the oven, at 250, for over an hour. I know where she got that idea; most recipes instruct to keep warm at 250… to hold… assuming the food had been hot to start with. But they don’t mention how to reheat food. I’m guessing here, but I think she believes if she puts cooked food – covered or not – in a hotter oven it will over-cook or dry out. Myself? I put refrigerated food in a cold oven and allow the oven to “pre-heat” to 350 or 400 and add 10 minutes. This usually does the trick. If the food is still not warm enough, I’ll let whatever stay in the oven an additional 10 minutes or so. The food thermometer goes in the mail next week. But that won’t necessarily solve the problem: obtaining the proper temperature for reheated foods. I know a lot depends on the item, but is there a magical formula, such as reheat for 20 minutes at 400? If she did use the thermometer, what would be an ideal, all-purpose... regardless of item... internal temp? My siblings thank you.

The folks at 18th and Columbia -- is it a farmer's market? -- had packaged nettles today.

Dah-um! Those are some serious tattoos.

Sugar snap peas were gone by 10:30. As was the scrapple. And, the loaf of strawberry bread will probably be gone by noon tomorrow.

Huntington Hartford, 97; Heir of a principal founder of the Great Atlantic & Pacific [A&P] Tea Company which provided him with a living of about $1.5 million a year. What did he do with that $1.5 million a year? Click.

Betting odds adjusted on Hell's Kitchen:

Oooh! Tell Caprial and John I said "hi"! [binni and Chris and I were kitchen assistants to Caprial when she did a book/product tour here in the area. It was my first encounter with a "celebrity" chef as well as the first time the three of us cooked together.]

I missed this. Who was the "new" contestant? Odds from www.bodoglife.com (prior to tonight's show): Who will win Hell's Kitchen 4? Christina 10/13 Corey 15/1 Jen 12/1 Rosann 45/1 Bobby 7/1 Louross 5/2 Matt 30/1 Petrozza 20/1 Jen is her own worse enemy. I'm surprised by the odds for Louross. However, even after such a major f**k up, he's still flying under the radar. After many weeks of not being able to recall the menu, Petrozza, the misogynist prick, has started to shine. Corey I dislike on GP.

Do tell! Who appeared in which segments?