Archive for April 17th, 2009
From the YouTube site:
From a charity cd made in 1999 of which only 1000 copies were made.
The New York Times, in an editorial “Food safety, one pistachio at a time,” says “it is time to think seriously about establishing one federal agency to coordinate and enforce food-safety regulations.” And Michael Taylor and Stephanie David of the George Washington University Department of Health Policy provide a major position paper arguing that food safety must be a joint effort among federal, state, and local health agencies to address risks across “the farm-to-table spectrum of food production, processing, distribution, retailing, and home preparation.” Let’s hope Congress is listening as it ponders the various bills introduced to fix the FDA or fix the entire food safety system.
Good article in the Kitchn [sic] on how to make and use a beurre manié.
Carol, a commenter, pointed out the E-Lampinator as the current best recycling technique for fluorescents. It would be nice if these devices could be found at any store that sells fluorescents: take in the old for recycling when you buy the new.
Interesting article by Frank Greve in McClatchy on the technology of today’s ballpoint and rollerball pens, which write so much better than the early attempts:
Disposable pens used to be things you wanted to dispose of by throwing them across the room.
They skipped. They had to be muscled across the page. They leaked sticky ink that smeared good words — and shirt cuffs if the writer was left-handed.
Sometimes America progresses, however, and it has, thanks to generations of Japanese engineers driven by dreams of better pens.
“It’s getting so that all of the pens that I get leave a very nice, deep, black line with instant starting and no globs or drips left behind,” reports Dave Bengston, the founder of the Web site “Cheap Pen Review.”
Among retractable pens, he lauds Pilot’s G2 and the uni-ball 207 for writing ease; among capped pens, the uni-ball Vision Needle. In multi-packs, all cost less than $2 each.
The Vision even gets grudgingly good reviews from Chuck Edwards, the pen doctor at Fahrney’s Pens in Washington, an emporium that is to high-end fountain pens what Tiffany is to diamonds.
“They write well, they hold a lot of ink, and they don’t cost a lot,” Edwards conceded.
The recipe comes via the Kitchn [sic], which also has photos:
World’s Greatest Sandwich
from Thomas Keller
makes 1 sandwich
3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce (yes, it’s called butter lettuce)
1 teaspoon butter
1. Cook the bacon until crisp, drain on paper towels
2. Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
3. Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
4. On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny)
5. Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down genius)
6. Place sandwich on plate and slice in half, letting yolk run down sandwich