Ancora una volta fa palpitare i propri tifosi. Ancora una volta una salvezza all'ultima giornata e nei minuti finali. Ancora una volta The Voice Angelo Patanè commenta le gesta dei rossazzurri.

After dinner at Bar Boulud, on the way to dessert at Del Posto, followed by a few bites at Casa Mono (more on that later).

"These vagabond shoes are longing to stray, right through the very heart of it, New York, New York".

Pastis for breakfast.

She came, she saw, she purchased.

Promoting Voya on the wall of cards at JB Prince, a great cooking equipment store.

Morimoto and his crew get ready to attack a monkfish from head to tail. Check out the video I posted of his thorough destruction (destruction in a good way) of the fish here.

After butchering the monkfish, Morimoto made six dishes in under an hour, with every part of the fish.

Morimoto's dishes:

• First, he wrapped one of the filets in kombu (seaweed), and baked it surrounded by hot rocks, which had been heated up in the oven beforehand "like infared". After forty minutes, it came out of the oven, the kombu was cut with scissors, it was sprinkled with sake, and served on a bed of the rocks with wedges of fresh yuzu. "Simple".
• Next up, was his version of a caprese salad "my mother was Italian" (joke). In a bowl, he combined blanched monkfish skin, blanched monkfish liver, japanese tomato, buffalo mozzarella, salt, pepper, olive oil, yuzu rind and chive. It was then simply plated with a nasturtium garnish. I wonder how it tasted?
• Then onto the gills, which were blanched, floured, deep fried and then tossed with a seven spice mix (cumin, chili, coriander, cayenne...couldn't hear the rest). "Gill chips, very good for beer, but don't give me a beer now.....later".
• Liver and stomach: Liver was placed in stomach, and then poached "Inuit style". It was then sliced and served with scallions and a ponzu, radish sauce. Another simple one.
• Hot pot: Into boiling dashi, he put the monkfish bones, fins, egg sac and liver. Then Miso was strained in, "to avoid clumps". It simmered for awhile and was then finished with sake, salt and heavy cream. A few vegetables were added and that was that.
• Finally, he sliced some carpaccio from the filet, and made a sauce of passed liver, yuzu and soy "like liver ponzu".

"Six plates with my love".

I can see how he cleans up on Iron Chef. Granted they were simple dishes, but still, he did six dishes in like half an hour. Some chefs at the conference had trouble doing one dish in their allotted time.

Chef Marcus Samuelsson of Aquavit.

Marcus Samuelsson talked about modern Swedish and African cooking and prepared a dish from the Aquavit menu: foie gras and sea urchin flan with dill crusted watermelon. The cool thing was, he didn't just make one to show people, he made fifty individual dishes for the crowd to taste (I didn't get one, as I was too high in the stands). Watching him cook, you could tell he still does a lot of cooking on the line.

The finale of day two was Spanish suckling pig done two ways: the traditional way by Candido Lopez, of Meson de Candido and a modern interpretation by Joan Roca, of El Celler de Can Roca.

This was by far my favorite presentation of the conference. Both chefs are legends in Spain, and around the world, but were very humble and showed their respect to tradition while using modern techniques.

Spanish suckling pig done old school and then new school.

Candido Lopez began by showing the traditional Spanish way of roasting a suckling pig, something his family has been doing for hundreds of years. He chooses pigs from three to five kilograms, which have been exclusively breast fed (their mothers diet being corn, wheat and rye). The cavity is seasoned, rendered pork fat brushed on the skin, and it is baked in a roasting pan with a little water, cavity side up at 180 degrees celsius for an hour and fifteen minutes. Then the pig is flipped over, it gets another basting of pork fat, aluminum foil is put over the ears and tail to prevent burning, and goes in the oven for another forty-five minutes. As the pig could not be cooked in the allotted time, he already had one going in the oven. When it was removed from the oven, the aroma of roasted pork wafted into the stands, and what a beautiful clean pork smell it was. I was literally drooling. Candido and Joan then cut the pig in the way Lopez's grandfather started, which is with the side of a plate. This is meant to show how tender the flesh is and how crisp the skin is. Mark my words, I'm getting a suckling pig and doing this. Who's in?

Cutting the pig with the plates.

Candido did a few other interesting preparations of pork as well. He sous-vide cooked the jowls for twelve hours at 70 degrees celsius and then removed them from the bag and glazed them with a "yakitori" sauce of soy, mirin, sake and the juice from the bag. "There is her jowls". With the ears, he sous-vide cooks them for six hours at 60 degrees celsius, then deep fries them in hot oil. The ear crisps and souflees in the oil, and is then served in a salad with corn. The final preparation he did used dehydrated skin, which was ground to a powder, mixed with egg whites and rolled between parchment to make a kind of tuile. This mixture is then dried, cut out into a circle and fried in hot oil to make a chip. Cool!

Then it was Joan Roca's turn. He portions the suckling pig into six parts and then sous-vide cooks it for twelve hours at 70 degrees celsius with olive oil and salt. He prefers sous-vide, because there is not much loss in yield and the central qualities of the pig are retained. The meat is iced down after it is done and then reheated at 63 degrees at service time. The meat is then seared skin side down, with a light weight to make sure all the skin contacts the pan. This is served with pork jus enhanced with the juices from the bag, orange glazed baby onions, a vinaigrette of reduced orange juice and olive oil, and finally, with sauteed peashoots.

This was an inspiring presentation. It showed me the importance of acknowledging your culinary heritage, while keeping your eye on the future.

Then it was back to the hotel, met up with Lisa and headed uptown to Bar Boulud, which was really disappointing. Bad service, decent charcuterie (their specialty), and bland appetizers and entrees. Then we met up with Warren and James at Del Posto, Mario and Mark Ladner's michelin two star restaurant in the meatpacking district. We just had dessert, which was great, if a little expensive. The guys felt a little ripped off with their meal, as there was not much food on the plate, and what was on the plate was disappointing. For those prices, it better be god damn good. Feeling unsatisfied, we headed to Casa Mono, where the guys had been the previous night and loved it.

Mmmmm.....cockscombs.

Probably the best thing I ate all week was at Casa Mono, a tapas restaurant owned by Batali, and led by Chef Andy Nusser in the Gramercy area. The dish was very simple, braised cockscombs with porcini mushrooms. Plump, gelatinous cockscombs, with an earthy, rich porcini sauce.....so good. The other dish I had there was Piquillo peppers stuffed with braised oxtail, which was awesome as well. Vancouver needs a good tapas restaurant.

And look who I ran into there, Mario Batali, the king of New York. Him and the guy he was sitting with, couldn't get over my name. "Owen Lightly, sounds so regal". I'll take that as a compliment.

]]> http://catanianews.wordpress.com/?p=272 Thu, 02 Oct 2008 16:31:29 +0000 catanianews http://catanianews.pt-br.wordpress.com/2008/10/02/catania-amichevole-col-botto/ Termina 8-0 l'amichevole infrasettimanale per il Catania contro il Capo D'Orlando, capolista nel proprio girone del campionato Siciliano di Promozione.

A Massannunziata, Mister Zenga ha fatto giocare buona parte degli atleti disponibili.

Nel primo tempo sono scesi in campo Kosicky, Terlizzi, Stovini, Sabato, Izco, Baiocco, Dica, Tedesco, Llama, Martinez e Plasmati.
Nella ripresa hanno preso posto Polito, Sardo, Silvestre, Silvestri, Mascara, Baiocco, Dica, Antenucci, Martinez, Morimoto, Paolucci.

Le reti sono state segnate da Plasmati ,nel primo tempo, e nella ripresa da Morimoto (doppietta), Martinez, Silvestre, Paolucci (altra doppietta)e Dica.

Ledesma e Biagianti si sono allenati con giri di corsa a bordo campo mentre Alvarez, Carboni e Spinesi continuano nei programmi di recupero.

Grande impegno per Marco Onorati che sta "riabilitando" il numero uno Albano Bizzarri.

(Muzio Scivola)

He demonstrated six dished using the fish in under an hour, which I will describe in my next NY post.

All this book shopping made me hungry, so I headed on over to the new Deschutes Brewpub in the Pearl District.  I shouldn't have.  I knew Allie and Melissa would want to eat dinner here, but I just couldn't help it.  The building is beautiful and understated on the outside and ruggedly chic on the inside.  They had 15 beers on tap and 2 on cask, which was pretty impressive.  Not many breweries have that many house beers available all at once.  The list is below with the brewery's descriptions of the beers.  I have some qualms with their descriptors, in that they tend to be vague and generic, but few with their beers.

• Classic brews
  • Cascade Ale: "A Northwest original, Cascade Ale is clean and crisp, with an herbal hop character and smooth malt profile.  A light-hearted citrus finish makes it the perfect thirst quencher."
  • Mirror Pond Pale Ale: "A classic American pale ale, Mirror Pond Pale Ale uses generous quantities of Cascade hops, offering a lush floral aroma with a balanced malt body."
  • Inversion IPA: "Inversion IPA defies the ordinary, with layers of soft caramel notes and generous amounts of our favorite Northwest hops, for a bright, sunny citrus finish."
  • Black Butte Porter: "Dark and distinctive like Black Butte itself, Black Butte Porter uses chocolate and crystal malts, crafting a rich in flavor yet easy to drink "dark" beer."
  • Obsidian Stout: "Smooth and black, like the volcanic rock, Obsidian Stout is a solid, satisfying beer with underlying espresso and chocolaty flavors."
  • Bachelor Bitter: "An authentic English-style extra special bitter-considered the height of the brewer's art in British pubs-Bachelor ESB possesses a full malt flavor and balanced hop profile."
  • Green Lakes Organic Amber: "This auspicious amber ale is brewed with five types of 100% organic malted barley and balanced with Liberty and Salmon-Safe Sterling hops."
• Seasonal brew
  • Jubelale: "Perfect for a cozy winter gathering, Jubelale is a festive ale characterized by a large malt body balanced with hop bitterness derived from a variety of American and European hops."
• Pub exclusive brews
  • Hopicide IPA: "This Imperial IPA was created in the most non-traditional Deschutes way: with Cascade and Centennial pellet hops.  If you are scared of lingering bitterness or a fuzzy tongue, do not attempt to tame this beast."
  • Twilight Ale: "Made with a unique blend of four hops and malts, this lively straw-colored ale has a vigorous hop essence with a malt body that complements the flavor of this special seasonal brew."
  • Nitro-tap Jubelale: "Our Jubelale is taken to new depths with a quick charge of nitrogen.  Smooth as silk and forever drinkable, this beer will launch many new seasonal traditions."
  • Mt. St. Helens Keller Bier: "Keller is the German word for cellar.  This beer is called this because it is an unfiltered Pilsner like you would get straight from our cellar.  The beer is made up of all German ingredients which include yeast, malt, and hops (Northern Brewer and Saphir)."
  • Rooster Cream Ale: "This American-style cream ale is one of the smoothest beers ever made here at Deschutes Brewery.  The grist bill consists of pale malt, honey malt, flaked barley, munich, and rolled oats.  The citric hop flavor is imparted by Hallertau and Crystal hops.  Beware of this beer, you might find yourself coming back for another over and over again."
  • Armory XPA: "This Extra Pale Ale has strong floral notes with a hoppy and flavorful aroma.  Brewed with Cascade, Centennial, German Northern Brewer, and experimental citrus hops.  With the outstanding success of the XPA we decided to bring it back again."
  • 20^th Anniversary Wit: "A Belgian-style wit beer to celebrate our 20^th Anniversary.  Check out these experimental version in which the brewers tested out various herbs and spices."
• Cask brews
  • Cask Bachelor Bitter
  • Cask Armory XPA

I started with the Cask Bitter and figured I'd work my way on up.  Learning to appreciate English-style ales is a goal of mine right now and I do like cask ale regardless of style, so it seemed right up my alley.  I got a 10oz pour that showed up medium amber with little to no head, just a very slight white lace around the edge of the glass.  It had a soft carbonation and a round, full mouthfeel.  I got a burst of fruitiness with sweet oranges leading the charge and other light fruits (pear?) in the background.  The hop flavors came through second and built up on my palate as I kept drinking, such that they were stronger in sips taken near the end of the glass than at the beginning.  A solid beer no doubt, but not life changing. As I was drinking, the temptation to get something off their incredible menu got stronger and stronger.  I succumbed to the pear and goat cheese pizza with duck prosciutto, though I was also eying some of the many dishes that incorporated the breweries beer, including most of the desserts.  As the quote on the menu says, "We make all of our own breads, desserts, sausages, soups, sauces, and dressings with local sustainable products in order to support neighborhood businesses, the environment, and to offer the tastiest meal possible." My server was polite and very efficient and made quick work of filling sampler trays given the bar's water-squirting glass cleaners.  My only complaint about the bar itself was that it had no hooks for coats or purses.  This is such an easy thing to add, and enormously helpful if the bar is full and you've nowhere else to put a purse since you're sitting on a high stool. I moved on to the Jubelale, which was available on regular and nitro tap.  I just got the regular though.  It was a dark copper color with a lasting but thin off-white head.  It had a raisin-y aroma that continued into the taste of beer, while being joined by a hop sharpness.  I can't remember having a winter warmer this hoppy before, but I really enjoyed it.  It was about this time that I decided to make hops the theme of my weekend.  Oh sure, I'll try other not-so-hoppy beers as well, but when in doubt I'll order IPAs, Imperial IPAs, fresh hop beers, pilseners, etc.  It is hop season after all.  The beer tastes spiced, but unlike many other breweries that add spices to their brew, those flavors in the Jubelale come just from the yeast and peppery alcohol.  If I took a big gulp, the malt flavor rose in prominence and I tasted caramel along with the dark and fruity yeast esters.  If I took small sips, the hops and alcohol dominated and I got more of a bitter, peppery flavor.  This is one I'd buy again, especially since I appreciate the craftsmanship inherent in the fact that they can get this level of spice without adding spices.

It was time to move on if I wanted to hit anywhere else before Allie and Melissa arrived, so I wandered a few blocks over to Rogue Alehouse and Distillery.  They had a nice, sunny, outside patio seating area, but I wanted to eye their list so I headed on into the bar.  The bartender, Mike, was awesome.  Even though he was busy he waved to show that he saw me and would be on his way over.  This is such an easy gesture, I wonder why more bartenders don't do it.  It keeps people, especially people in a bar on their own, from feeling ignored and abandoned.  He headed ASAP to take my order and asked what brought me to Portland after I mentioned that I used to live practically next door to the SF Rogue location.  When I told him beer, he was brimming with suggestions and went to the back to grab me a copy of the Oregon Brewpub Guide.  This was service at its best: jolly, helpful, non-territorial. [PS - that guide is published by the Oregon Brewers Guild.  You used ot be able to request your own copy in the mail for free.  I did it last time I went to Oregon.  Now, it seems they've revamped their website and I don't see any such option anymore.  Oh well, you can still pick up the guide in any good brewpub in town.] The bar itself has a few other really neat touches, especially the brass plaques with the names of the regulars affixed to the counter and high tables.  I also liked that the sides of the room were lined with crates and crates of bombers full of Rogue beers.  I may have thought Deschutes had a lot of house beers on tap, this took things to a whole new level.  There were 28 Rogue beers available and another 7 beers from Issaquah and Track Town, two breweries acquired by Rogue in 2000 and 2004.  With so many choices, I hardly knew where to start.  Though I heard some old favorites (Brutal Bitter, Chocolate Stout, etc.) calling my name, I figured I ought to try something new while I had so many choices.  This being the weekend of the hop, I went with the Morimoto Imperial Pilsner.  I wasn't sure how I'd like this beer, but wanted to give it a chance since Pilsners are another category of beer that I'm working on appreciating better.  Man, this was certainly the right place to start.  I loved it.  First of all, it was a total hop bomb.  The aroma reeked of dry hopping and the beer tasted like bright, bitter lemony hops.  Another great thing about Rogue is that they are data geeks, and love to provide all the stats on all of their beers, both on their bottles, on their menus at some locations, and online.  So, I can tell you that the hops in this beer are 100% Sterling, which is closely related to Saaz, a Noble hop from Bohemia (Czech Republic).  I also appreciated the straightforward mouthfeel and flavor profile: sharp and crisp.  This beer is focused, it's not a muddle of a bunch of different flavors in a soft, mellow, complex combination.  While I want that in, say, a Belgian dubbel, it's what sometimes gets to me in English bitters.  This imperial pilsner had purity and zing to the notes it carries and it made the bitter from Deschutes seem flabby by comparison. My one complaint about the Rogue Alehouse was that smoking was allowed in the bar area.  However, I know this is one of those black and white issues where probably just about every smoker is going to see this as a pro, just about every non-smoker as a con, and vice versa in places where smoking is not allowed.  I would have stayed longer, especially to taste some of their distilled spirits (white rum, hazelnut rum, dark rum, and spruce gin) or more of their beers, but after 2 10oz pints and this 16oz 8.8% pint (isn't a pour that big on a beer that big a questionable move?), I definitely needed a break, so I went for a walk. I've copied the list of Rogue beers available in the Portland Alehouse below because the variety is just astounding.

• American Amber Ale
• Brutal Bitter
• Chipotle Ale
• Chocolate Stout
• Dad's Little Helper Malt Liquor
• Dead Guy Ale
• Dry Hopped St. Rogue Red
• Hazelnut Brown Nectar
• Imperial IPA
• Imperial Porter
• Imperial Red
• Imperial Stout
• Imperial YSB
• John's Locker Stout
• Juniper Pale Ale
• Kells Irish Lager
• Mocha Porter
• Mom's Hefeweizen
• Morimoto Black Obi
• Morimoto Soba Ale
• Old Crustacean Barleywine
• Oregon Golden
• Santa's Private Reserve
• Shakespeare Stout
• Smoke Ale
• Yellow Snow IPA
• Younger's Special Bitter (YSB)
• Track Town 100 Meter Ale
• Track Town 200 Meter Ale
• Track Town Triple Jump
• Track Town Honey Orange Wheat
• Issaquah Bullfrog Ale
• Issaquah Menage a Frog
• Issaquah Smoke Frog

By the time I had completed walking the nearby blocks of downtown Portland, the sun had set, Allie and Melissa had found parking, and we were ready to head back to Deschutes for dinner. This time I knew exactly what I wanted, since I had been eying it earlier but didn't want to kill my palate on my first beer of the night: The Hopicide Imperial IPA.  It arrived in a snifter, a thick, reddish copper with faint lacing.  The aroma was classic, big, American piney and grapefruity hops (Cascade and Centennial for sure according to their notes on the beer).  What was most surprising though, was that the bitterness was not over the top.  They must have gone much heavier on the aromatic finishing hops than on the bittering hops during the boil because when I took a sip, I thought it could have been more of an Imperial Red than an IIPA.  Sure, there were some hops there (as I'd expect in a good IRed), but nothing to that made me feel my tongue was facing death by hopicide.  I enjoyed it, and thought they did especially good with the aroma, but wonder if I'd already killed my palate on the Imperial Pilsner for not thinking this was particularly bitter (it's apparently 94 IBUs, which means it ought to be awfully bitter). Our final stop of the evening was Henry's 12^th Street Tavern.  When we rolled in, I thought we had gone in the wrong door at first, because we found ourselves at the hostess stand of a swank white-tableclothed restaurant swarming with young professionals.  Surely this couldn't be it? Wrong.  We took a left turn and headed to the bar area, threading between the guys in button downs and the skinny girls in their peep-toe heels.  At first it looked like there was no where to sit, and I was starting to even wonder if this was the kind of place where people drink beer, expecting to see cosmos and cabernet on the bar tables.  But, that old phrase about books and their covers definitely applies in this case, because I was all wrong.  The crowd parted for a brief moment revealing three empty stools at the bar and two islands of taps behind the counter pouring 99 beers.  Another old saying is popping into my mind now and it goes something along the lines of "ninety-nine bottles of beer on the wall, ninety-nine bottles of beer, take one down, pass it around, 98 bottles of beer on the wall..."

We sat down at the bar and immediately oohed and ahhed at the glass-wide glycol-cooled strip of "snow" running the length of the bar.  I'm guessing it's pretty unnecessary since (A) no one else has one, and (B) it really didn't seem to cool or keep cool the glasses at all.  Well, I'm sure doesn't hurt either, so no harm no foul. One thing I really liked about their list is that it is organized by style instead of by brewery.  This is the way a lot of restaurants write their wine lists, to make it easier for customers to zero in on the beers in the style they are looking for.  Historically, this wasn't very necessary for beers since beer lists weren't that long and all but a few customers didn't know what the styles were anyway.  But with a list this long and a good share beer-geek customers, this becomes crucial.  I wish more breweries did this.  It wouldn't require a style-nazi type mentality either.  We don't need 80 or 90 subcategories on every list, you could just group ‘Belgians' or ‘Sours' together without differentiating the different sub-types and those who really want to know whether something is a dubbel vs. a tripel or a berliner weisse vs. an oud bruin could look at the description for that particular beer, rely on their own beer geeky knowledge, or ask the bartender. I have very few notes from this part of the night, but I can at least list what I drank:

• Allie round 1 - Walking Man Black Cherry Stout: smelled exactly like black forest cake. Luckily the taste was pretty dry and a lot less intensely cherry-ish.
• Melissa round 1 - Double Mountain India Red Ale
• Me round 1 - Ninkasi Tricerahops Imperial IPA: Not half as aromatic as Deschutes Hopicide but easier to drink. Lower in ABV?
• Allie round 2 - Alameda Black Bear Stout on Nitro
• Melissa round 2 - Oakshire Espresso Stout: I wanted to order this one for myself but Melissa called it first. Very smooth with prominent coffee (espresso, obviously) flavors, chocolate showing up second, and a hint of vanilla in the end of the taste.
• Me round 2 - Fearless Scottish Ale

And that my friends, was it for us.  We went home and Allie reports that as soon as my head hit the pillow I was out.  Well, what can you expect for getting up at 4:00am? Today we drove down to Bend, OR, and I'll fill you in on all the details in my next post.  No awards for guessing which major brewery we visited, it's too easy. Cheers! -JJ

Se è vero che la fortuna aiuta gli audaci, è legittimo dire che il Catania ha strameritato questa fortuna.

Un pò per colpa di due traverse che, comunque, fanno parte della porta. Un po' per merito di Bizzarri che, comunque, fa parte del Catania.
Ma soprattutto per merito di Walter Zenga che, ancora una volta, ha saputo mischiare le carte (saremo ripetitivi) e ha messo in campo un Catania motivatissimo e compatto. Un gruppo solido, insomma, perchè Zenga è un boy-coach: uno di quelli che sanno tenere unito lo spogliatoio.

E' stata la partita di Bizzarri, una vera e propria saracinesca umana. Di Ledesma, fantastico giocoliere di fascia. Di Izco,Lllama,Tedesco,Biagianti che hanno dimostrato maturità.

Ma è anche stata la conferma di un decisivo Plasmati che, appena entrato, dava già modo ai tifosi catanesi di rivivere un flashback anticipato nel prepartita.

E' stata la conferma di un Catania che cresce e non si monta la testa, che entra in punta di piedi e riesce a far risultato.
JUVENTUS:
Manninger, Grygera, Legrottaglie, Chiellini, De Ceglie, Marchionni (69' Salihamidzic), Poulsen, Marchisio (82' Tiago), Giovinco (82' Nedved,; Amauri, Del Piero.

Panchina: Chimenti, Mellberg, Knezevic, Ekdal, Iaquinta.
All. Ranieri

CATANIA:
Bizzarri, Sardo, Silvestre, Terlizzi, Silvestri, Izco, Biagianti, Ledesma, Tedesco, Llama (46' Plasmati), Morimoto (60' Martinez, 82' Baiocco).

Panchina: Kosicky, Sabato, Stovini, Dica.
All. Zenga

Reti: 16' Amauri, 67' Plasmati

 
La partita

Il Catania schierato inaspettatamente da Zegna,con un modulo 4-5-1, sorprende Ranieri giocando i primi 15' a testa bassa e creando azioni su azioni. La prima è di Silvestre, pescato dal cross di Llama, che calcio di pochissimo alto di destro.
Ancora Llama (prestazione superba) al 10' sgancia un cross che attraverso lo specchio della porta di Manninger. Nessun attaccante rossazzurro che possa spingere la palla dentro.
Al 15' è Izco a infilarsi dalla destra e servire Llama che non aggancia come dovrebbe.

Un minuto dopo,la Juventus crea la sua prima incursione in area etnea e va in vantaggio: cross di Giovinco e testa di Amauri che batte Bizzarri, complice anche una leggera ingenuità della difesa.

La partita si accende e la Juve va all'arrembaggio ma senza grandi risultati. Da registrare, alla mezz'ora, il tiro di Poulsen che servito da Del Piero spara da 20 metri e spedisce il pallone alto.

Al 36' è Biagianti dai 30 metri ad impegnare seriamente Manninger che salva la propria porta in tuffo.

Al 41' il calcio di punizione dai 30 metri di Llama sibila accanto al palo.

Giovinco ci prova a 2' dal termine ma il suo tiro dai circa 20 metri viene bloccato da Bizzarri.

Nella ripresa Walter Zenga cambia l'assetto tattico: fuori Llama e dentro Plasmati per passare ad un 4-4-2 che si rivelerà più efficace.
Entra anche Martinez che rileva Morimoto al 63'.
Dopo una spettacolare parata di Bizzarri su Giovinco lasciato da solo da un invisibile Sardo, il Catania pareggia: cross di Tedesco dalla destra a cercare Plasmati che,lasciato solo da Chiellini, infila di testa da distanza ravvicinata. E'il minuto 67!

Un minuto dopo, il Catania si salva fortunosamente grazie alle due traverse consecutive colpite da Del Piero e Amauri.

Da quel momento in poi è tutta Juve. Ma è soprattutto uno spettacolare Bizzarri a dire di no all'assedio dei bianconeri che ci provano in tutti i modi.

Il Catania riesce a contenere con estrema intelligenza gli attacchi della corazzata bianconera e dopo 5' di recupero porta a casa un preziosissimo punto che, tutto sommato, è meritatissimo per le prestazioni dei singoli.

Domenica prossima, al Massimino, sarà ospite il Chievo e MaZenga dovrà ridisegnare la squadra per quella che è definita una delle partite-chiave di questa apertura di campionato.

(Roberto Marino)

CLASSIFICA

CATANIA-ATALANTA 1-0
C'è da puntualizzare che l'Atalanta ha fatto soffrire non poco i rossazzurri e che rimane una delle squadre più in forma,al momento,in questo campionato.

Walter Zenga ha completamente sconvolto la formazione che si dava per probabile inserendo Paolucci e Morimoto dall'inizio del match insieme a Carboni,Sardo e Baiocco.

CATANIA: Bizzarri, Sardo, Silvestre, Stovini, Sabato, Ledesma, Carboni (37’ Biagianti), Baiocco, Mascara (80’ Silvestri), Paolucci, Morimoto (70’ Izco).
In panchina : 12 Kosicky, 10 Dica, 25 Martinez, 16 Plasmati. All.: Zenga.

ATALANTA: Coppola, Garics, Talamonti, Pellegrino, Manfredini (88’ Marconi), Ferreira Pinto (67' Valdes), Cigarini, Guarente, Padoin (67' De Ascentis), Doni, Floccari.
In panchina: 1 Consigli, 27 Capelli, 34 Defendi, 89 Marconi, 20 Valdes. All.: Del Neri.

RETE: 58' Paolucci

SPETTATORI: 18.400

ARBITRO: Ciampi di Roma

AMMONITI: Stovini (C), Guarente (A)

CALCI D'ANGOLO: 6-5 per l'Atalanta

La partita

Il Catania  gioca i primi 15' aggredendo l'Atalanta e costruendo alcune azioni degne di nota, in particolare con Ledesma e Morimoto e  al 9' con Mascara che su punizione coglie il palo con Coppola ormai battuto.

Il resto del primo tempo è tutto targato Bergamo con Cigarini e Guarente al tiro ma senza impensierire troppo Bizzarri.

In chiusura di primo tempo,palla goal di Morimoto che sfiora il palo alla destra di Coppola.

La ripresa inizia con il Catania all'assalto e con Ledesma che non riesce a finalizzare due palloni invitanti. Mascara,indubbiamente migliore in campo,fa filtrare la palla per Paolucci che infila la palla tra palo e portiere,all'angolo basso destro.E' il minuto 58.

Del Neri prende nota e fa entrare De Ascentis e Valdes. Comincia l'assedio dei bergamaschi che sono costantemente nella metà campo etnea e, soprattutto, pericolosissimi nelle conclusioni. Con De Ascentis al 68'(Bizzarri salva sulla traversa),con Doni che all'81' sfiora la traversa su punizione, con Floccari che sbaglia un pallone incredibile servitogli da Doni al 91'.

Dopo quattro minuti di recupero il Catania può festeggiare tre punti preziosissimi.

Non siamo abituati a stilare pagelle ma se dovessimo farlo in quest'occasione daremmo un dieci a lode a "Topolinik" Mascara che ha giocato una delle sue migliori partite in serie A facendosi trovare in ogni zona del campo e regalando palloni su palloni ai compagni di squadra.

Difesa impeccabile: nessun errore nel pacchetto arretrato che si dimostra così il meno battuto dagli avversari (le autoreti di Milano,ovviamente, non fanno testo).

Centrocampo sornione e compatto: grandissime le prove di Ledesma e Baiocco.

L'attacco si sta dimostrando sempre più in crescita soprattutto se esiste un ottimo dialogo,come oggi,con i compagni più arretrati.

Walter Zenga ha, ancora una volta, letto le carte agli avversari dimostrando le sue qualità di eccellente tecnico.

Unica nota stonata l'infortunio di Mascara che ha dovuto abbandonare il campo all' 80' per un indurimento muscolare. Ma quasi certamente sarà presente mercoledì prossimo contro la Juventus.

Alla vigilia del match Catania-Atalanta, il c.t. Zenga ha già le idee chiare sul modulo da usare al Massimino.
Sarà il classico 4-3-3 con l'incognita Plasmati-Paolucci in avanti. Ma conoscendo bene la voglia di sorprendere dell'Uomo Ragno, è probabile che possa entrare Morimoto fin dal primo minuti.

Con ogni probabilità sarà questa la formazione titolare del Catania: Bizzarri, Silvestre, Terlizzi, Stovini, Alvarez, Tedesco, Biagianti, Ledesma, Martinez, Mascara, Paolucci.

In panchina: Kosicky, Sabato, Silvestri, Baiocco, Dica,Morimoto,Plasmati (o Paolucci).
Nè Izco nè Carboni (salvo sorprese dell'ultimo momento) sono stati selezionati dal tecnico rossazzurro che comunque fa intendere di dover sfruttare al meglio  il turn over in base ai prossimi impegni.

Del Neri schiererà probabilmente il modulo 4-4-1-1 con : Coppola, Garics, Talamonti, Manfredini, Bellini, Ferreira Pinto, Cigarini, Guarente, Padoin, Doni, Floccari.

In panchina: Consigli, Pellegrino, Capelli, Defendi, De Ascentis, Marconi, Valdes.

Streaming TV Catania-Atalanta

Inizio ore 18 .Cliccare sul link sovrastante per poter vedere la diretta di Catania-Atalanta.

my work schedule changed. boooo/yaay

trust fund baby and I finally hung out to plan our yearlong trip around the world and then ate at morimoto and saw the man himself cooking..

me and the ex are finally final. im 99% sure [more on that on another day]

ive finally gone off the radar again in terms of going out and partying/drinking. oy vey.

me and ron burgandy are talking again.

we're finally changing the dessert menu.

me and sun are already planning our thanksgiving menu.

been looking for a 2nd job.

i cant remember anything else right now.

xo

-r

Così si potrebbe riassumere il Catania di stasera contro un pur sempre generosissimo Padova.

CATANIA: Kosicky, Sardo, Terlizzi, Silvestre (dal 66’ Alvarez), Sabato, Carboni (dal 57’ Llama), Baiocco, Izco (dal 75’ Plasmati), Dica, Antenucci, Morimoto. A disp.: 1 Bizzarri, 21 Silvestri, 19 Tedesco, 9 Paolucci. All. Zenga.

PADOVA: Cano, Petrassi, Faisca, Giovannini, Carbone, Bovo (64’ Crovari) , Gentile, Filippini, Gasparello, Baccolo, Rabito (dal 68’ Raimondi). A disp.: 12 Facchin, 13 Lahti, 14 Lazzarini, 15 Campanholi, 17 Baù. All. Sabatini.

MARCATORI: 24’ Dica, 31’ Morimoto, 63’ Sabato, 89' Morimoto

SPETTATORI: 5.000 circa

LA PARTITA

Morimoto, come da pronostico, recita la sua bella parte e si conferma "Re di Coppa". Il giapponese è sempre guizzante nelle azioni, presente anche in fase di copertura. Un vero terremoto per gli avversari.

Si vede anche un nuovo Dica che oltre al goal e agli assist, riesce a dare una marcia in più agli attaccanti da lui serviti (Morimoto e Antenucci).

Ad Antenucci è mancata solo la rete ma nel contesto ha svolto una prestazione superba. Come anche il leone Baiocco,combattivo come se stesse giocando una finale di Champions.

Kosicki ha sfoderato la sua grinta in un paio d'occasioni, anche se non molto pericolose, mettendo in luce la sua determinazione.

Ottime anche le prestazioni di Carboni,Sardo e capitan Silvestre. Citazione necessaria per il guerriero Sabato che ha siglato la terza rete.

Il Padova, c'è da dire,ha giocato una gara buonissima ed è stato pericoloso in qualche occasione ma il pacchetto difensivo è riuscito a contenere i guizzi degli attaccanti patavini.

Per mister Zenga,dopo un tour de force che vedrà il Catania impegnato in campionato già da sabato prossimo contro l'Atalanta, c'è la Juventus da affrontare agli ottavi di finale. A Torino in un'unica partita.

L'appuntamento per il quarto turno di Coppa Italia,stasera alle 21 al Massimino,vedrà i rossazzurri opposti al Padova.

Il mister Walter Zenga si affiderà al turn over in vista dei prossimi impegni di campionato.

Saranno infatti in campo dal primo minuto,giocatori che finora hanno avuto poco spazio: il secondo portiere Kosicky, il difensore Sardo, i centrocampisti Izco e Baiocco.

E' anche la grande occasione dell'attaccante Morimoto che sarà schierato in avanti dall'inizio del match.

Partita unica con tempi supplementari e calci di rigore in caso di parità per poter,alla fine,decidere chi incontrerà la Juventus agli ottavi di finale.

Sarà il signor Pinzani di Empoli a dirigere l'incontro.

Potrebbe anche essere una buona occasione per  Dica che fino ad ora non è riuscito ad esprimersi agli alti livelli per cui è conosciuto.

Though some of Ted Allen’s fans may remember him from his days as the restaurant critic for Chicago magazine, most of us know him from stints on Queer Eye for the Straight Guy, Iron Chef: America, and Food Detectives. But Allen has been a nationally respected food and wine expert since joining the editorial staff of Esquire magazine eleven years ago.

Ted studied psychology at Purdue University, where he received a B.A. He also has an M.A. in journalism from New York University, as well as an advanced certificate from NYU’s Science and Environmental Reporting Program.  His 2000 Esquire article “This Man Survived Breast Cancer” was a finalist for the National Magazine Award, the magazine equivalent to the Pulitzer Prize. 

Allen’s culinary talents and literary acumen have never been better emulsified than in his 2005 Clarkson Potter book The Food You Want to Eat: From Créme Brulee to Cocktails: Delicious Recipes for Entertaining and Everyday.  In The Food You Want to Eat, Ted rethinks calssic recipes like Old School Caesar Salad and Mustardy Barbecued Spareribs. One must-try among the 100+ recipes is the Pan-Roasted Salmon with Tomato Vinaigrette and Thai Green Chicken Curry with Vegetables. 

Allen’s book has a number of fans, too: check out some of the star-studded reviews: 

“The Food You Want to Eat is the book you need to own. Ted Allen is your personal guide to easy entertaining, from thirst-quenching cocktails to classic desserts with a twist, and everything in between.” —Bobby Flay

“The Food You Want to Eat is a great first cookbook for anyone and everyone. Ted knows his stuff—which are the best ingredients and what are the smartest, simplest, and tastiest ways to prepare them. More important is his friendliness—he demystifies the daunting mysteries of good cooking, wine pairing and fine dining.”  —Sara Moulton

“When I first picked up Ted’s book, I thought, ‘Ha! How can this man possibly know what I want to eat?’ Then I read it … OK, so he does know what I want to eat, but I bet he can’t make it the way I like it. Then I cooked from the book and … OK, somehow he does know. Accessible, tasty, educational and effortlessly elegant (think Carey Grant), this is the kind of kitchen guide you’ll want to give to all your friends. Just never lend out your own copy.” —Alton Brown

Ted recently answered a few questions for Paper Palate:

Paper Palate: You have worked in both Chicago and New York - how do the restaurant scenes differ?

Ted Allen: New York is the big stage, the biggest stage in America for a chef.  It is a tough market to succeed in because of the competition.  Chicago has a lot of important restaurants and the national press is finally catching on.

PP: What currently has your attention, culinarily speaking?

TA: Barry (Barry Rice, Ted’s Partner) and I have been really getting into the food at this Senegalese restaurant nearby.  I can’t think of the name, but it is very exciting. 

PP: You are a renowned food and wine expert, your partner is an accomplished interior designer, and your list of associates includes Padma Lakshmi, Alton Brown, and Carson Kressley - what are your dinner parties like?

TA: Very casual.  We do lots of braises, roasts, and BBQ.  I try to do as much advance work as I can so I can have fun.  Our guests are usually nice, diverse, crazy, funny, and quirky.

PP: Do you have another book on the way?

TA: I just had a meeting this morning to discuss some future projects.  I have a few irons in the fire.

Photo courtesy of chicagobusiness.com.

O MeioBit também irá sortear, entre seus leitores, um exemplar autografado do livro "Servidores Linux - Guia Prático". Para participar leia o artigo publicado no MeioBit.

Que Deus abençoe a todos.

You just don't mess with a jedi or his beer, we can't emphasize that enough. You could get yourself killed and we (as your teachers) just don't want to see our students sliced in half by swords made of light.....sorry...some say we care too much.

Ok so this beer isn't really from a jedi but it is from the jedi of food Iron Chef Morimoto.

We both liked this one! Its a pretty standard black ale. What that means is it tastes a tad bitter but it's tolerable. We think black ales are that first step before you dive into the world of "stout" and "porter" - Grade B

p.s. we're not freaky star wars fans, or trekkies, or anything else like that....not that there's anything wrong with that!

La seconda cena migliore non di NY ma della mia vita, ed un design incredibile, un servizio perfetto, un'atmosfera rilassante, cibo semplicemente divino ed un po' fusion. Vale il viaggio.

Meraviglioso tutto tranne blue crab brain.

Domani mattina, con un po' di tempo, vorrei dedicare degli spazi alle persone che sto incontrando e a quelle che mi stanno supportando in questo viaggio!

We ordered the omakase tasting menu and liked it, but weren't as impressed as we thought we should have been. The only sake we got to taste was the Morimoto Junmai, and the food completely outshone the drinks. I would like to go back and order a higher priced option to see what changes--the quality of the drinks, food, or simply the quantity.

Tasting menu:

1. Bele Casel Prosecco, with tartar chu-toro with caviar and fresh wasabi. I was so proud of myself for loving this dish as I am usually not a huge fan of caviar.
2. Huber "Hugo" Gruner Veltliner from Austria and carpacio yuzu hamachi
3. Daniel Gehrs un-oaked California chard with seared hamachi and microgreen salad

I enjoyed the first three dishes and could have called myself satisfied with them but my husband thought they were all too similar. I thought they were fresh and flavorful and not filling at all.

4. Strawberry gele with mint

5. Morimoto Soba Ale with soba carbonara--this combination of drink/food didn't really fit together as both were very heavy. But this was our favorite dish: soba boiled in green tea and served with scallops, bacon, Parmesan cheese, and edamame.
6. Ratzenberger German Reisling with black miso cod--this was my husband's favorite, served with pickled daikon and black beans. I was a little put off my the fishy taste of the cod.
7. Morimoto Junmai sake with nigirizushi. The rice was perfect. By this point I was stuffed and couldn't finish the 5 pieces that were served.
8. Domaine de Coyeux Muscat from France with no-flour chocolate cake, white chocolate mousse, white and black miso sauces.

We had differing opinions of the dessert. I thought the cake was amazing just by itself but I did not enjoy the miso sauces with it. Usually I love the salty-sweet combination, but the taste of the miso was too strong for the chocolate.

I would recommend Morimoto to anyone, but if we go back, I'd like to sample some of their specialty dishes and especially peruse the extensive sake list they have available.

Having watched Flay school the dean of the Japanese IC, I prepared for the first new ICA episode, Flay versus Chef Bob Iacovone of restaurant Cuvée in New Orleans. The theme ingredient was languostine, a spectacular shellfish popular in Europe. Languostine are incredibly delicate and sweet. Flay remarked that the biggest challenge was in restraining himself from over pouring the languostine. Iacovone did not do as well at respecting the secret ingredient as the judges repeatedly remarked that they could not taste languostine in his otherwise inspired dishes. It was clear after hearing the judges' comments to the challenger that Flay had won before his food was even tasted.

ICA was followed by a special one-hour Throwdown in which Bobby rematched three former Throwdown competitors in Miami. This show was fascinating as you viewed the opulent hotel suite shared by the three competitors and the various twists that TFN threw at them like having them dress for a fancy dinner on a veranda and then showing up with raw steak and shrimp and a charcoal grill that they had to assemble before using. During this Throwdown something happened that many have been waiting for, Bobby got challenged to a Throwdown by yet another former challenger. The voting was close and had to go to a tie-breaker with Bobby just edging out the self-proclaimed Dream Team.

Thanks to our brand new Garmin, we made it to the hotel without missing a turn, and were greeted by a host of friendly staff. Sounds promising, doesn't it? We lugged our bags to the 15th floor and found our rooms directly next to the elevator. My big smile dropped--I immediately sensed this would not be the relaxing two night stay that I'd planned. Sure enough, we heard everyone coming and going, all the push-carts and early morning breakfast-in-bed deliveries, and even the street below. Lucky for Mike, he wears earplugs to bed.

I hopped in the shower to prepare for the concert and found myself huddling under a tiny stream of water. Ugh, broken shower. This wasn't looking good. On our way out to grab a bite and catch a cab to Wachovia, we let the guy at the desk know about the shower head. We ate at the Hard Rock Cafe across the street, then caught a very silent ride to the concert, where we were dropped off in the middle of the street.

Inside we bought some really unflattering beer and settled into our seats. Friday's highlight was Steve Winwood (Traffic, Blind Faith) jamming on stage as opening act. The man is amazing. He also made a guest appearance with Tom Petty and the Heartbreakers that night. We heard Can't Find My Way Home, Dear Mr. Fantasy, Free Fallin', I Won't Back Down, American Girl, and the Traveling Wilburys song Handle With Care, to name a few. Petty was a bit of a drama queen, spending long periods of time with his head bent and hands folded over the mic, or flapping his arms like a yoga bird. But he didn't disappoint. My favorite, however, was just listening to the great combination of bongo drums, traditional drums, guitar, piano, and sax. It's a rare find, especially in music these days, but I love hearing the sax in a rock song, and Winwood's band fulfilled that pleasure for me.

The first cab we tried to flag down after the concert stopped for a couple a few feet behind us instead. It almost looked like we would have to walk a little farther into town, but within 5-10 minutes another one pulled up. This one made our hearts leap like riding a roller coaster. He hit the gas and didn't slow for the bends in the road. He spoke rapidly in a foreign tongue on his Bluetooth headset as we glanced nervously at each other in the back seat. When we were safely released from the tobacco stained carriage, we headed to our room and inched down in the scratchy 300 count covers. The shower head was still broken.

The next morning we repeated our shower head problem to the front desk, then scoped out breakfast. Apparently when they indicated that there was a continental breakfast on Hotels.com, I missed something about a $12 fee per meal. I've stayed at a fair share of hotels, and all of them served continental breakfasts as a complimentary part of my reservation. So Mike and I decided to get some tea and egg croissants with hashbrowns from the Dunkin' Donuts next door to Hard Rock. It cost us $11 total.

I begged Mike to take me to the famed South Street to explore the bohemian atmosphere. He brought his D80 and was stopping every 5 seconds to snap a shot. The sun was on like a stove and the streets of Philly were a steamer--we were the shrimp. During the next 5 hours, Mike and I sweat through our clothes as we admired the glistening mosaic alleys and mural covered brick of South Street. Whenever we could, we darted into the air-conditioned shops. The employees/shop owners followed us around with steady eyes, perhaps because we had a backpack for our bottled water and camera, or perhaps because we looked like we were dying from dehydration and heat stroke. I felt like I had sweat out enough fluid to fill a jug, maybe two. We must have gone through four or five drinks during our walk.

I found a neat shop called Mineralistic. The sign looked like weathered parchment, and the windows showcased whimsical faerie and gargoyles. Guarding the open doorway was a large black cat, unmoved by the traffic on the sidewalk. I knelt and gently presented it with my fingers, expecting it to sniff a little and then purr, but I was mistaken. This feline was serious about its job. I gave it a quick scratch on the head and continued through the door. There were plenty of beautiful things, including amber, jasper, and other colorful earthstones behind glass cases. From the ceiling hung sailboat mobiles and floating faerie figurines. In the back of the shop, tucked behind thick curtains, was a room devoted to Egyptian deities. The girls at the counter seemed uninteresting and uninterested, except to tell us that we were not allowed to take pictures when they saw Mike toting the camera at his side. Poor Mike, he was just trying to cool off and indulge my magic-loving side.

We also stumbled on a cute pet store, were Mike found the perfect toy mice for our cats. We definitely spoil the three troublemakers rotten, and so, as it goes with spoiled children, they've become particular about their mice. The only kind that will do are small plush meese that rattle and have crushable cardboard innards. They also love it when these mice come with pink ears and tails--I know this because I find the tiny felt parts all over the house. These were perfect because we needed something to bribe their love when we returned home.

As the afternoon wore down, street musicians came out of mosaic corners and belted folk and jazz notes into the stagnate air. A man on one corner performed acappella in a deep throaty voice, while a block away two others dueled with trumpet and flute dressed in plaids and Good Will suits. There are many cities where you'll find street performers and art, but these very human wonders were only a small part of the big picture that made me believe in the city's nickname.

At the end of South Street we bought some gifts at a quaint Irish shop and talked with the owner about football (aka soccer in the U.S.), then strolled across the bridge that stretches over the major highway and provides a disappointing glimpse at the water. While Mike fiddled with his camera view-screen, I spied on an adorable young couple tucked among the brick and leafy plants. The man dropped to one knee, as the woman, refreshingly dressed in sunkissed yellow, hid her tears behind her long wavy hair. I watched as he opened the little black velvet box and spoke to her. I couldn't hear his words or her response, but it was unmistakable that I was witnessing a romantic engagement. I whispered the joy of it to Mike, who couldn't contain himself and shouting congratulations to the couple as they stood with their arms tightly around each other.

Back at the hotel, we ran into the cleaning lady on our hall. "Hello," we said.

"Do you need fresh towels?" she asked quickly.

"Yes, we do. Come on in," Mike told her, motioning toward the door of our room, but she only handed us a bundle of Loews logo towels and went back to her cart. Inside, it was obvious no one had stopped in to clean while we were gone, and the day was almost over. The sheets were still rumpled and the dirty, damp towels were still piled on the bathroom tile (as we were asked to do).

After we peeled off our sticky clothes and washed (thankfully they had finally fixed the shower head), we took our blisters and sunburn a few blocks down from the hotel to Morimoto for an exciting dinner at the Iron Chef's famous restaurant. Inside we found ourselves beneath the ocean, surrounded on all sides by beautiful curving wood, unearthly greens, and seafoam whites. Mike and I have never had food quite like that. My salmon was cooked in cedar wood over omelet, mushrooms, and a syrupy brown sauce. Mike's surf and turf dish wowed him too. I don't eat steak, but I tried some of his lobster and was immediately swooning. The sushi (I ordered us spicy tuna and a California roll) was so fresh--I feel like I've been cheated all this time by other Japanese restaurants. My one disappointment was a failure by our waiter to uphold the promise of a birthday cake. When I had spoken with the girl on the phone about reservations, she had indicated there would be a cake with a candle for Mike, since we were celebrating his birthday (even though it was a month late). They remembered his birthday, as the hostess and both waiters wished him a good one, but there was no cake.

It was an expensive meal, but a one-time experience that was worth it. Sadly, there was no Morimoto, but that was to be expected. We closed out the evening with a few drinks and shots at Hard Rock, until the bartendress pushed our check across the bar as if to say "See Ya." We were far from drunk, as we'd only had a beer and some raspberry flavored liquor while listening to the classic rock music over the noise of families squeezed among the tables, but it didn't matter--we were ready for an early bedtime.

Sunday we rose about 8 am with the intention of spending our last three hours taking pictures of the other side of town hall. It was a blast. We found Love Park, a place I've heard of and seen only via the stories and photographs my brother presented us with during his college days in Philly. Sure enough, there were the big red blocky letters spelling

LO

VE

with the fountain spewing cool mist into the 100-degree park. People of all backgrounds sat with their feet in the water, and talked on the benches. I found hard evidence on the stone retainers of passionate skaters, even though none were whipping around the park that day. I couldn't help but think that my brother's skateboard had been one of the many that carved those scars.

In front of another building we found a life-size chessboard covered in Monopoly, Chess, Bingo, and Dice pieces. Like silly children, we couldn't help but climb on them and snap pictures of ourselves in the game. We also found a make-shift stage with patriotic ribbon, on which Mike made me pose like Obama (congrats to him by the way) before a crowd.

That ended our 3-day weekend. We waited 20 minutes for the valet to return our car, then followed the Garmin back home to our kitties. They had been sweet little fur-balls for grandma, but left us a messy closet and toppled laundry basket as a clear sign that they had partied in our absence. Our basil plant shot up a foot while we were gone and the tomato plants bushed out. We threw our bags on one couch and curled up on the other, turned on the TV and watched Friday's episode of Battlestar Galactica before crawling off to our own bed (and 600 count sheets). It's good to be home.

Thanks to our brand new Garmin, we made it to the hotel without missing a turn, and were greeted by a host of friendly staff. Sounds promising, doesn't it? We lugged our bags to the 15th floor and found our rooms directly next to the elevator. My big smile dropped--I immediately sensed this would not be the relaxing two night stay that I'd planned. Sure enough, we heard everyone coming and going, all the push-carts and early morning breakfast-in-bed deliveries, and even the street below. Lucky for Mike, he wears earplugs to bed.

I hopped in the shower to prepare for the concert and found myself huddling under a tiny stream of water. Ugh, broken shower. This wasn't looking good. On our way out to grab a bite and catch a cab to Wachovia, we let the guy at the desk know about the shower head. We ate at the Hard Rock Cafe across the street, then caught a very silent ride to the concert, where we were dropped off in the middle of the street.

Inside we bought some really unflattering beer and settled into our seats. Friday's highlight was Steve Winwood (Traffic, Blind Faith) jamming on stage as opening act. The man is amazing. He also made a guest appearance with Tom Petty and the Heartbreakers that night. We heard Can't Find My Way Home, Dear Mr. Fantasy, Free Fallin', I Won't Back Down, American Girl, and the Traveling Wilburys song Handle With Care, to name a few. Petty was a bit of a drama queen, spending long periods of time with his head bent and hands folded over the mic, or flapping his arms like a yoga bird. But he didn't disappoint. My favorite, however, was just listening to the great combination of bongo drums, traditional drums, guitar, piano, and sax. It's a rare find, especially in music these days, but I love hearing the sax in a rock song, and Winwood's band fulfilled that pleasure for me.

The first cab we tried to flag down after the concert stopped for a couple a few feet behind us instead. It almost looked like we would have to walk a little farther into town, but within 5-10 minutes another one pulled up. This one made our hearts leap like riding a roller coaster. He hit the gas and didn't slow for the bends in the road. He spoke rapidly in a foreign tongue on his Bluetooth headset as we glanced nervously at each other in the back seat. When we were safely released from the tobacco stained carriage, we headed to our room and inched down in the scratchy 300 count covers. The shower head was still broken.

The next morning we repeated our shower head problem to the front desk, then scoped out breakfast. Apparently when they indicated that there was a continental breakfast on Hotels.com, I missed something about a $12 fee per meal. I've stayed at a fair share of hotels, and all of them served continental breakfasts as a complimentary part of my reservation. So Mike and I decided to get some tea and egg croissants with hashbrowns from the Dunkin' Donuts next door to Hard Rock. It cost us $11 total.

I begged Mike to take me to the famed South Street to explore the bohemian atmosphere. He brought his D80 and was stopping every 5 seconds to snap a shot. The sun was on like a stove and the streets of Philly were a steamer--we were the shrimp. During the next 5 hours, Mike and I sweat through our clothes as we admired the glistening mosaic alleys and mural covered brick of South Street. Whenever we could, we darted into the air-conditioned shops. The employees/shop owners followed us around with steady eyes, perhaps because we had a backpack for our bottled water and camera, or perhaps because we looked like we were dying from dehydration and heat stroke. I felt like I had sweat out enough fluid to fill a jug, maybe two. We must have gone through four or five drinks during our walk.

I found a neat shop called Mineralistic. The sign looked like weathered parchment, and the windows showcased whimsical faerie and gargoyles. Guarding the open doorway was a large black cat, unmoved by the traffic on the sidewalk. I knelt and gently presented it with my fingers, expecting it to sniff a little and then purr, but I was mistaken. This feline was serious about its job. I gave it a quick scratch on the head and continued through the door. There were plenty of beautiful things, including amber, jasper, and other colorful earthstones behind glass cases. From the ceiling hung sailboat mobiles and floating faerie figurines. In the back of the shop, tucked behind thick curtains, was a room devoted to Egyptian deities. The girls at the counter seemed uninteresting and uninterested, except to tell us that we were not allowed to take pictures when they saw Mike toting the camera at his side. Poor Mike, he was just trying to cool off and indulge my magic-loving side.

We also stumbled on a cute pet store, were Mike found the perfect toy mice for our cats. We definitely spoil the three troublemakers rotten, and so, as it goes with spoiled children, they've become particular about their mice. The only kind that will do are small plush meese that rattle and have crushable cardboard innards. They also love it when these mice come with pink ears and tails--I know this because I find the tiny felt parts all over the house. These were perfect because we needed something to bribe their love when we returned home.

As the afternoon wore down, street musicians came out of mosaic corners and belted folk and jazz notes into the stagnate air. A man on one corner performed acappella in a deep throaty voice, while a block away two others dueled with trumpet and flute dressed in plaids and Good Will suits. There are many cities where you'll find street performers and art, but these very human wonders were only a small part of the big picture that made me believe in the city's nickname.

At the end of South Street we bought some gifts at a quaint Irish shop and talked with the owner about football (aka soccer in the U.S.), then strolled across the bridge that stretches over the major highway and provides a disappointing glimpse at the water. While Mike fiddled with his camera view-screen, I spied on an adorable young couple tucked among the brick and leafy plants. The man dropped to one knee, as the woman, refreshingly dressed in sunkissed yellow, hid her tears behind her long wavy hair. I watched as he opened the little black velvet box and spoke to her. I couldn't hear his words or her response, but it was unmistakable that I was witnessing a romantic engagement. I whispered the joy of it to Mike, who couldn't contain himself and shouting congratulations to the couple as they stood with their arms tightly around each other.

Back at the hotel, we ran into the cleaning lady on our hall. "Hello," we said.

"Do you need fresh towels?" she asked quickly.

"Yes, we do. Come on in," Mike told her, motioning toward the door of our room, but she only handed us a bundle of Loews logo towels and went back to her cart. Inside, it was obvious no one had stopped in to clean while we were gone, and the day was almost over. The sheets were still rumpled and the dirty, damp towels were still piled on the bathroom tile (as we were asked to do).

After we peeled off our sticky clothes and washed (thankfully they had finally fixed the shower head), we took our blisters and sunburn a few blocks down from the hotel to Morimoto for an exciting dinner at the Iron Chef's famous restaurant. Inside we found ourselves beneath the ocean, surrounded on all sides by beautiful curving wood, unearthly greens, and seafoam whites. Mike and I have never had food quite like that. My salmon was cooked in cedar wood over omelet, mushrooms, and a syrupy brown sauce. Mike's surf and turf dish wowed him too. I don't eat steak, but I tried some of his lobster and was immediately swooning. The sushi (I ordered us spicy tuna and a California roll) was so fresh--I feel like I've been cheated all this time by other Japanese restaurants. My one disappointment was a failure by our waiter to uphold the promise of a birthday cake. When I had spoken with the girl on the phone about reservations, she had indicated there would be a cake with a candle for Mike, since we were celebrating his birthday (even though it was a month late). They remembered his birthday, as the hostess and both waiters wished him a good one, but there was no cake.

It was an expensive meal, but a one-time experience that was worth it. Sadly, there was no Morimoto, but that was to be expected. We closed out the evening with a few drinks and shots at Hard Rock, until the bartendress pushed our check across the bar as if to say "See Ya." We were far from drunk, as we'd only had a beer and some raspberry flavored liquor while listening to the classic rock music over the noise of families squeezed among the tables, but it didn't matter--we were ready for an early bedtime.

Sunday we rose about 8 am with the intention of spending our last three hours taking pictures of the other side of town hall. It was a blast. We found Love Park, a place I've heard of and seen only via the stories and photographs my brother presented us with during his college days in Philly. Sure enough, there were the big red blocky letters spelling

LO

VE

with the fountain spewing cool mist into the 100-degree park. People of all backgrounds sat with their feet in the water, and talked on the benches. I found hard evidence on the stone retainers of passionate skaters, even though none were whipping around the park that day. I couldn't help but think that my brother's skateboard had been one of the many that carved those scars.

In front of another building we found a life-size chessboard covered in Monopoly, Chess, Bingo, and Dice pieces. Like silly children, we couldn't help but climb on them and snap pictures of ourselves in the game. We also found a make-shift stage with patriotic ribbon, on which Mike made me pose like Obama (congrats to him by the way) before a crowd.

That ended our 3-day weekend. We waited 20 minutes for the valet to return our car, then followed the Garmin back home to our kitties. They had been sweet little fur-balls for grandma, but left us a messy closet and toppled laundry basket as a clear sign that they had partied in our absence. Our basil plant shot up a foot while we were gone and the tomato plants bushed out. We threw our bags on one couch and curled up on the other, turned on the TV and watched Friday's episode of Battlestar Galactica before crawling off to our own bed (and 600 count sheets). It's good to be home.

Last Thanksgiving, the Food Network answered a lot of prayers (and even more e-mails) for those overwhelmed by the annual autumnal feast. On Dear Food Network: Thanksgiving, stars Bobby Flay, Tyler Florence, Robert Irvine, and Paula Deen answered viewers questions, gave tips to help avoid problems, and ideas for managing time. Some folks actually got their e-mail answered in person by their favorite celebrity chef. That is one cool holiday treat.

Well they are back for another season, the Holiday Season to be exact. Have you burned down a building “frying” a turkey? Ever rendered someone unconscious while opening a champagne bottle? Do you wonder just what a traditional Kwanzaa meal is like? DFN has got you covered. Once again your favorite celebs are ready to help you through your holiday quandaries.

In a May 27th press release, Food Network announced they are “casting for the popular Dear Food Network specials set to air this holiday season. Four all new, one-hour programs will feature Food Network fans as they get the chance to have their cooking questions answered face-to-face by their star of choice.  To be considered for Dear Food Network, viewers must upload a unique and entertaining three-minute video to http://www.foodnetwork.com by Monday, July 14th, sharing their story and explaining why they want a chance to have their cooking problems solved by their favorite Food Network star. Entrants must include their age, location and a humorous testimonial by a family member or friend. The best videos and questions will be considered for inclusion on the show. For additional information, please e-mail foodnetworkseries@gmail.com.”

“From turkey day dilemmas to troubles with leftovers, this interactive cooking show will offer valuable suggestions for holiday dinner parties, “wowing” the relatives, and livening up a simple side dish. Last holiday season, Dear Food Network: Thanksgiving featured Paula Deen, Bobby Flay, Tyler Florence, and Guy Fieri who all came to the aid of viewers in need of culinary expertise during the holidays.”

Make your video and send it in, who knows, maybe all 37 Neely’s will knock on your door. Imagine the envy when you show up at the Winter Solstice celebration with Karine Bakhoum? So whether your latkes are flat or your brisket is tough, Giada, Morimoto, and Sunny are there to help you out.

i haven’t figured out this dial-up stuff, so i have to go away from my dorm for internets.  i can get away to a wireless network every day so it’s not a problem.  but i can’t just be in front of my tv while on the internets, which is not comforting to me.  so there will be a delay when i post this stuff but whatever.

i have decided to do these recaps in text and occasionally snark in when appropriate.  except when giada appears on tv.  then the recap is fair game for whatever my demented mind desires.

please refer to the last aminal food post or the glossary for references if needed.

announcer: “the ultimate dream job?”  my dream job is to become a pimp.  with all white male escorts.  so you can just shove it, food network.

i have never gotten the concept of the “selection committee.”  you are fucking judges.  call yourself this.  “selection committee” makes you seem snobbish.  and to a 12 yo boy, gay.

alton is back to his dickish ways (see: adam roberts’ post for the blog for the next iron chef).  he’s berating the contestants as if he was gawd.  “i know moar than you do!” he says between his words.  in your words mr. brown, “stop it.” 

lisa is still a drag queen.

why is it that women that look like drag queens have boyfriends? (see: michelle, cycle 4 antm, dominique, cycle 10 antm).  (lisa has a husband.)  me: i let guys hit on me and then i dump them.  because i need someone who can wear gucci as if he was a hanger, not a real man!

ford, suppliers of the mercury mariner that the unfortunate soul of aminal food season three won last year (at least), have adopted “weapon of choice” as the theme song for their commercials…dear god, when did that song come out?  (rhetorical question; please no response in the comments.)  and get beat at the vmas for fucking “lady marmalade” with a suspected lesbian, a suspected woman who doesn’t love her african-american-ness, a new mother, a Chicago star and…p!nk?

lisa does yoga.  and envisions herself winning.  i knew this woman was like dominique.  lisa truly is of god.

drawing colors (wtf?) out of a pot.  aminal food, you need more people.  and knives.

30 minutes, three dishes, and top chef participants get moar time to create one dish.  fail.

it is not geeada.  giada.  giada.  one word in italian people.

kelsey: “bold fresh herbs…”  wow, original tomato soup recipe! 

shane, a pork tenderloin is easy to cook.  even with bacon.  i’m disappointed.  :(  and you didn’t even cook the test plate right!  165 degrees (F) every time, my man!

if this show is the way to sell more green bags, although i don’t like it, i approve. 

maybe this is the whole foods that top model interns shop at for the hamsters?  no, it has to be that new one.  has to be.

picking a fan favorite for this show is like picking a fan favorite for this season’s hell’s kitchen.  you just can’t.  you would pick suicide, cannibalism and Hitler over anyone on either one of those shows as the fan favorite. 

nipa: “in my language”—last time i read up on india, there was more than one national language.

TPTB are still translating morimoto.  gah.

jonathan crane, alias sandra lee: “you know i don’t like curry so i was very happy.”—this is why we have semi-homemade.

giada does not approve of this show.  i love her for it.

the neelys are not true foodies.  sorry.  also: sandra lee, but we knew that.

“a frankenstein meatloaf”—paulina, adam, for the first and last time, the monster’s name was not frankenstein; it’s the name of the man who created the monster.  if you call lauren frankenstein you are comparing her to a mad genius who created a man out of old body parts.  (which, if you watch cycle 10 and notice lauren’s dead-on commentary on several of the show’s aspects, works.  sorry, paulina!)  if you call the meatloaf frankenstein you are comparing it to a mad genius who created a man out of old body parts.  the meatloaf would also be a lousy chef.

adam: “a kitchen sink meatloaf”—that no sane person would eat.  ever.

kelsey: tornados aren’t a good metaphor for things going downhill.  it’s a metaphor for things being hit by a train.

kelsey = whitney cycle 10 antm.  so miss america it hurts, the two.  giada feels the fakeness too!  and bonus for slamming sandra for claiming that kelsey was “real!”

all these fucking salmon dishes.  you think someone would cook some fucking beef or chicken or something.

lisa thinks she did very well.  which is more allison than dominique but whatever.  lisa, however, seems more on the fun, lovable dom side than the hateful, egotistical allison side.  she “baffles” (TM the little man) the food network “stars.”  (it would be stars without quotes if sandra lee wasn’t there.)

hang up the fucking “culinary point of view” fn.

X: food network, can i write a paper?

FN: yes, but it has to be about your culinary point of view.

X: what’s that?

FN we think we know, but we don’t!  just say something and we’ll judge you on it!  hey, it worked for aunt sandy!

kelsey will stay.  because the little man loves her food.  her destiny will be th