YahooBuzz. Campari. Arabiclanguage. PaulNewman. Brightkite. OpenTable. OfficeOpenXML. MySQL. DiverseyParkway. Idol. Distilledbeverage. GeneRoddenberry. Cloud. FoodMatters:AGuidetoConsciousEatingwithMoreThan75Recipes. Usher. MannyRamirez. Bottomfeeder:HowtoEatEthicallyinaWorldofVanishingSeafood. GlennBeck. StephenMoyer. Cayennepepper. Hiphop. Tom Colicchio Makes a Drink for Vampires. Are you cooking, Brother John? It is a network that presents tv shows where being unrehearsed is a badge of honor rather than a shame for professionals. There is an institutional belief at PBS being didactic and educating/informing are the same thing. And seemingly for 6 months a year they schedule Yani concerts and baby boomer bands only to interrupt them to have people who make more money than I do beg me for money so they can continue to produce shows with low production values, delivered with smugness by people who make too much money.
Yet every time I decide to hate at Public TV, they do something to stop to stanch the loathing. It is really hard to hate any institution that gives a forum to Jacques Pepin: Friend of JC (Julia Child) who houses over a half century of professional skills that he has drawn upon as an author, restaurateur, cooking instructor all delivered with a nearly unintelligible accent. If you haven't seen his show, I On-COUr-Aig you to do so. I say to myself, he should know better. Manila Meets Ming - Home. Celebs shine at NBA playoffs - NBA- nbcsports.com. Epicurean - Throwdown between Ed Mitchell and Bobby Flay tonight. New Swine in Aspen. How convenient it is that the Swine flu outbreak should arrive just in time for the Aspen mayoral election. The sickness is here, rearing its ugly head like a savage birthing duckling. Our Mayor, Mick Ireland may not be perfect, but the calls for change from every direction are deceptive. The swineherds are licking their lips on the sidelines, and they have a new representative.
Her taste for the grease of Fat City is fresh and desperate. Falling asleep to Bobby Flay's Throwdown. The Best Wine in Washington State: Notes from Taste Washington 2. Text Size: The first week of April I got the opportunity to do an "immersion" course in Washington State wine. No, this didn't involve repeatedly dunking me in a vat of wine, amusing though that would have been. Rather, it involved attending the annual Taste Washington wine festival in Seattle.
I flew up to Seattle for two reasons. I was asked to give a seminar at the event, which I gladly did, focusing on wineries that made their wine in unconventional places like garages, barns, airplane hangers, fire houses, etc. But mostly I was excited for the opportunity to taste a ton of wine. Prior to this trip I think I had probably tasted forty or fifty different Washington wines in the course of various tastings, buying off restaurant menus, drinking with friends, or any of the normal ways that an active wine lover might come across wines from a particular region.
Fifty wines is not an education. So without further ado... PINK WINES 2008 Airfield Estates Foot Stomper Rose, Yakima Valley. RepRap Project. RepRap version 1.0 (Darwin) RepRap version 2.0 (Mendel) First part ever made by a Reprap to make a Reprap, fabricated by the Zaphod prototype, by Vik Olliver (2006/09/13) The RepRap project is a British initiative to develop a 3D printer that can print most of its own components.[1] RepRap (short for replicating rapid prototyper) uses an additive manufacturing technique called Fused filament fabrication (FFF) to lay down material in layers; a plastic filament or metal wire is unwound from a coil and supplies material to produce a part.
The project calls it Fused Filament Fabrication (FFF) to avoid trademark issues around the "fused deposition modeling" term. As an open design, all of the designs produced by the project are released under a free software license, the GNU General Public License.[2] History[edit] All of the plastic parts for the machine on the right were produced by the machine on the left. Video of RepRap printing an object RepRap 0.1 building an object 23 March 2005 Summer 2005. The page cannot be found. Tweet My Blog. Great American Food and Music Fest. Technique for spherification with Jose Andres of Café Spherification means exactly what it sounds like it means. It’s the process of taking liquid, which takes the shape of its container, and reshaping it into a sphere. The liquid is barely solidified on the outside, and left to be itself on the inside – a raviolo with itself as both delicate skin and liquid filling. The technique relies on a simple gelling reaction between calcium chloride and sodium alginate: enrich a tasty liquid with either calcium or alginate and then drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate.
After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove, rinse, and serve. At el bulli, where Ferran Adria first made the olive spheres and coined the term, they’re truly perfect spheres. Step 1: Enrich a liquid with either calcium or alginate Step 4: Rinse and serve Jose Andres teaches Spherification 101 at the International Chefs Congress.