Monday, February 28, 2011
Saturday, February 26, 2011
Thursday, February 24, 2011
Woody Allen Is Not Ever Going To Milk A Cow
Interview with filmmaker Werner Herzog.
"Another skill Herzog has advocated for filmmakers (and, I suspect, pretty much anyone else whom he considers truly worthy of respect) is the ability to milk a cow: 'If an actor knows how to milk a cow, I always know it will not be difficult to be in business with him.' Herzog has also previously claimed that when he walks into a room, he can tell who in there has previously had hand to udder. Or, at the very least, would.
'I can tell from miles away, yes,' he confirms. 'Woody Allen is not ever going to milk a cow.'"
Read HERE. Thanks to Ryan.
"Another skill Herzog has advocated for filmmakers (and, I suspect, pretty much anyone else whom he considers truly worthy of respect) is the ability to milk a cow: 'If an actor knows how to milk a cow, I always know it will not be difficult to be in business with him.' Herzog has also previously claimed that when he walks into a room, he can tell who in there has previously had hand to udder. Or, at the very least, would.
'I can tell from miles away, yes,' he confirms. 'Woody Allen is not ever going to milk a cow.'"
Read HERE. Thanks to Ryan.
Bill Haast, A Man Charmed By Snakes, Dies At 100
Legendary snake handler finally passes on. Perhaps the snake venom was the key to his long life.
Story HERE. Video HERE
Story HERE. Video HERE
Tuesday, February 22, 2011
Monday, February 21, 2011
Home Sweet Home
These are some pictures from Nate's birthday party over the weekend. Echo Park has to be one of the most distinctive neighborhoods to live in in the world. It's as close to being in the country as you can get in this big city.
Sunday, February 20, 2011
COOKING RECIPE: Lao Crispy Rice Sausage Salad
This is my first attempt. Turned out pretty well! Thanks to Chez Pim and various sites for this initial recipe.
Ingredients:
1tsp dried chili
2 1/2 cups jasmine rice
1tbsp galangal, finely chopped
3tbsp lemongrass, finely chopped
2tbsp garlic, finely chopped
2tbsp chinese fish sauce
1 egg
10 cloves garlic, finely chopped
1 lb. ground pork
2 oz. pork skin, boiled for 8 min then sliced very thin
2 tsp salt
2 red onions, cut julienne
3 tbsp cilantro, chopped
1tbsp green onion, finely sliced
1/2 cup young ginger, cut julienne
5 limes, 2-3 limes squeezed into 6tbsp lime juice, 2 more limes cut into 1/4 pieces.
1/2 cup peanuts
10-12 dried chilis
1 head of lettuce, broken apart
1 japanese or english cucumber, sliced
2-3 tbsp chinese fish sauce
Directions:
The night before serving...
Steam 2 1/2 cups of Jasmine Rice.
Scatter the grains on a cookie sheet and let dry overnight on the counter.
Making the paste....
Pound the galangal, tsp dried chili, 3 tbsp lemongrass, red onions and 2 tbsp garlic in a mortar and pestle.
In a medium bowl, mash the above paste, egg and fish sauce together by hand.
Making the issan sausage...
Pound the 10 cloves of garlic into a paste
In a large bowl, mash together the garlic, ground pork, pork skin, jasmine rice and salt. Knead the mix into very small balls.
Add 2/3 cups of water to a pan.
Steam the sausage balls in the pan for 10 min.
Finishing...
Pat the paste into patties, each about 3 inch diameters and 1 inch thick. Fry these in hot oil until golden brown.
Fry the dried jasmine rice grains in hot oil until brown.
Quickly fry the 10-12 dried chilis, only for a few seconds.
In a large bowl, break up the sausage balls and mix in the 6 tbsp lime juice and 2-3 tbsp fish sauce.
Put slices of cucumber and lettuce leaves on plate as garnish.
Mix all the ingredients together, sprinkling the sausage, rice, green onion slices, ginger, cilantro, peanuts, fried chili and the pieces of lime.
Enjoy!
Ingredients:
1tsp dried chili
2 1/2 cups jasmine rice
1tbsp galangal, finely chopped
3tbsp lemongrass, finely chopped
2tbsp garlic, finely chopped
2tbsp chinese fish sauce
1 egg
10 cloves garlic, finely chopped
1 lb. ground pork
2 oz. pork skin, boiled for 8 min then sliced very thin
2 tsp salt
2 red onions, cut julienne
3 tbsp cilantro, chopped
1tbsp green onion, finely sliced
1/2 cup young ginger, cut julienne
5 limes, 2-3 limes squeezed into 6tbsp lime juice, 2 more limes cut into 1/4 pieces.
1/2 cup peanuts
10-12 dried chilis
1 head of lettuce, broken apart
1 japanese or english cucumber, sliced
2-3 tbsp chinese fish sauce
Directions:
The night before serving...
Steam 2 1/2 cups of Jasmine Rice.
Scatter the grains on a cookie sheet and let dry overnight on the counter.
Making the paste....
Pound the galangal, tsp dried chili, 3 tbsp lemongrass, red onions and 2 tbsp garlic in a mortar and pestle.
In a medium bowl, mash the above paste, egg and fish sauce together by hand.
Making the issan sausage...
Pound the 10 cloves of garlic into a paste
In a large bowl, mash together the garlic, ground pork, pork skin, jasmine rice and salt. Knead the mix into very small balls.
Add 2/3 cups of water to a pan.
Steam the sausage balls in the pan for 10 min.
Finishing...
Pat the paste into patties, each about 3 inch diameters and 1 inch thick. Fry these in hot oil until golden brown.
Fry the dried jasmine rice grains in hot oil until brown.
Quickly fry the 10-12 dried chilis, only for a few seconds.
In a large bowl, break up the sausage balls and mix in the 6 tbsp lime juice and 2-3 tbsp fish sauce.
Put slices of cucumber and lettuce leaves on plate as garnish.
Mix all the ingredients together, sprinkling the sausage, rice, green onion slices, ginger, cilantro, peanuts, fried chili and the pieces of lime.
Enjoy!
Monday, February 14, 2011
Tuesday, February 8, 2011
EBAY AUCTION: 4x Børge Mogensen J-39 Shaker Chairs.
c1950s. Denmark. Lost another auction I wanted. $600.00.
Monday, February 7, 2011
Dr. Yi Pan
If you're ever looking for an alternative to Western medicine or maybe just a really good acupuncturist, I highly recommend the Chinese Healing Institute in Santa Monica, CA.
http://chinesehealinginstitute.com/
http://chinesehealinginstitute.com/
Tuesday, February 1, 2011
COOKING RECIPE: Chinese Steamed Fish
Ingredients:
White Sea Bass
Sugar
Salt
Rice Cooking Wine (or like a dry sherry)
Lee Kum Kee Soy Sauce For Seafood (not regular soy sauce)
Ginger Root
Green Onion
Recipe:
1.5 cups of water in steamer.
Put sea bass in.
Sprinkle with 3.5cm Ginger, cut julienne.
Pour 1Tbsp of rice cooking wine on top.
Steam for 8 minutes.
Uncover.
1 pinch sugar.
1 pinch salt.
Sprinkle with handful of green onion, cut julienne.
Pour 1Tbsp of the smoking hot oil on top (hopefully the onions sizzle now and flavors sink into fish.)
Pour 1Tbsp Lee Kum Kee Soy Sauce on top.
Serve with white rice.
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