Tag: recipe

Reading Around on March 31st through April 1st

swanksalot2 Comments

Chortle At Joker’s Boner
A few interesting links collected March 31st through April 1st:

  • ESPN – OTL: Gotham’s Savior – E-ticket – Then I ask whether he’s driven to build a new thing here that will prove Phoenix was no fluke, that will show everyone that his system really works, that will silence the naysayers once and for all, and he says that until he has won it all, they can say anything they want about him and he can’t say boo back.I say Yeah, but aren’t you burning to shut ’em up?

    He says it doesn’t consume him.

    I say I get that, but wouldn’t you relish it?

    And he leans forward in his chair and reaches across the desk to wipe up a little mess of popcorn kernels with his left hand.

    He cups the bits of shell in his right hand, then pours them casually into the nearby wastebasket, and looks up with a sly grin and says, “You’re asking if I’m human?”

    Wish Mike D’Antoni would have accepted the Bulls job, oh well.

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  • AIG Exec Whines About Public Anger, and Now We’re Supposed to Pity Him? Yeah, Right | Corporate Accountability and WorkPlace | AlterNet – DeSantis has a few major points. They include: 1) I had nothing to do with my boss Joe Cassano’s toxic credit default swaps portfolio, and only a handful of people in our unit did; 2) I didn’t even know anything about them; 3) I could have left AIG for a better job several times last year; 4) but I didn’t, staying out of a sense of duty to my poor, beleaguered firm, only to find out in the end that; 5) I would be betrayed by AIG senior management, who promised we would be rewarded for staying, but then went back on their word when they folded in highly cowardly fashion in the face of an angry and stupid populist mob.I have a few responses to those points. They are 1) Bullshit; 2) bullshit; 3) bullshit, plus of course; 4) bullshit. Lastly, there is 5) Boo-Fucking-Hoo. You dog.

    AIGFP only had 377 employees. Those 400-odd folks received almost $3.5 billion in compensation in the last seven years…averages out to over $9 million of compensation per person.

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  • One Killer Smoked Brisket Recipe | Meaten – Anyway, that is how I do it, I hope that it made sense, and let me know how yours turns out.Viva Meat!

    Image courtesy of swanksalot1

 

Footnotes:
  1. is it so fracking hard to give proper credit?? Still disappointed that TreeHugger is such a corrupt website. Meaten.com, which I imagine has a lot less traffic than TreeHugger figured out how to properly give credit to my photo. [↩]

Reading Around on March 17th

swanksalot0 comment

Some additional reading March 17th from 15:24 to 15:41:

  • eG Forums -> Making Limoncello – Take the peels of one dozen lemons + 1 lime microplaned off. … Place the peels into an airtight container (I use a large screwtopped jar) and cover with 1 bottle of 100 proof vodka (I use 100 proof Smirnoff). …Place the jar in a safe place (on top of my refrigerator works for me!) for at least two weeks, giving it an occasional shake and sniff to check on it. You’ll be able to see the vodka turning bright yellow as it pulls the flavorful oils from the peels. When the peels no longer look colorful and the vodka doesn’t seem to be gaining any more visible color or scent, it’s done. Filter through a coffee filter or cheesecloth into a large bottle or jar and press down to remove all the vodka and oils that you can from the peels. Add a 1:1 simple syrup (I usually start with 2 cups water to two cups sugar, boiled lightly until completely dissolved and syrupy and cooled off) and then thin further with approximately another 750 ml bottle of your favorite regular vodka.

  • Limoncello

  • The Webtender Forums: Re Limoncello like mama used to make <by Dom Costa> – The traditional way of making limoncello is to slice off the topmost layer of lemon peel, avoiding the bitter white pith as much as possible. If there is any pith on a slice, scrape it off with a knife or spoon. An extremely sharp vegetable peeler works best. (If you use a fine grater , avoid the temptation to shave off every last bit of colored peel, because you’re likely to end up taking some pith along with it. In other words, it’s best to give up on the colored parts of the peel that are in any “valleys” in the surface of the lemon.) Once you have your lemon peel, steep it for a couple of weeks in 95% grain alchool. You can tell that the flavoring elements have been thoroughly leached out when the peels have lost their color. Filter well the infusion , and add ( cold) sugar syrup you prapared in advance ( 500gr sugar in one litre hot watwer), let stand for a a week, put it in the freezer, ready to drink.

Reading Around on March 17th

swanksalot0 comment

Some additional reading March 17th from 13:38 to 14:12:

  • Taste of a thousand lemons – Los Angeles Times – On a wiltingly hot late summer evening, when all the plants are fainting and there’s not a breath of wind, you pour a tiny glass of limoncello straight from the freezer. It’s colder than ice, and it explodes in your mouth with all the freshness and optimism of lemon. Each sip seems to say, “Poor kid! Poor kid! What a scorcher that was! But everything’s all right now — your old friend night is on the way.”They know a lot about hot summer evenings in Sicily, where limoncello was invented about 100 years ago. It might just be the most sympathetic after-dinner drink there is, as bracing as a gin and tonic but more cheerful and fragrant. Limoncello’s fans have found a lot of other uses for it too: spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit

  • Pallini Limoncello

  • Seattle Food – After Homemade Limoncello, You’ll Accept No Other – page 1 – Limoncello, the southern Italian after-dinner treat, is an invigorating refresher with an aroma and flavor unmatched by any citrus-flavored vodka or dessert wine. It’s the sensory equivalent of eating lemon meringue pie on a lazy Sunday picnic in the middle of Paolo’s lemon grove. It’s a potion that gets you to stop and live in the sun-drenched moment, even when it’s cloudy outside.

    The Luxardo brand that your state liquor store may carry is all fine and well, but once you’ve had homemade limoncello, you’ll accept no other. This recipe is a monthlong project that yields huge rewards for just a little patience and hardly any work.

  • Swanksalot’s Solipsism: Fifth Ward – Milwaukee, with biker – “As a billionaire, there would be a lot of buildings I would purchase in Milwaukee. This was one, for some reason. I’d turn most into art collectives – cheap studio space for artsy-fartsy types”