I'll fix it.
The brylcreem boy is falling in the money race, the polls, and in a great many people's opinion. He seems to be under the impression that tweeting about a Bold, Fresh Idea is the same as accomplishing it. I guess when you're sponsered by the Gettys, handwaving and exclusive parties are sufficent. His plans for governor? Bigger and more exclusive parties, and more tweets.
Picture of Paris Hilton at a news Conference in Broumana, Lebanon
Below is a comment by Haiku to an article in Techdirt entitled Only 8% Of Journalist Coverage Of Healthcare Debate Is Actually About The Healthcare System.
A number of years ago I attended a talk given by the managing editor of South Africa's highest-circulation newspaper. His theme was simple:
- The sole purpose of a newspaper is to sell advertising.
- Editorials exist simply to fill empty space, i.e. to join the adverts.
- Only the incredibly naive believe in 'crusading' journalism (or similar) e.g. Watergate.
Based on his criteria I have come to the conclusion that the 'purest' form of journalism is represented by the so-called trade magazines, whose editorials are simply a reprint of the PR company's hand-outs ... 8-)
I agree
Pacific x Battery
The Old Ship Saloon is said to be one of the oldest in San Francisco. Its marker reads:
After a 178 day voyage from N.Y. via Cape Horn in 1849, the sailing ship Arkansas arrived in San Francisco Bay. Among her 112 passengers were 76 Methodists, all bound for the gold fields or church propagation. The ship was nearly lost while anchoring off Bird Island, now Alcatraz, then was rowed and purposely grounded in Yerba Buena Cove. Here an entrepreneur cut a hole in her bow, creating an instant saloon. The ships colorful past has included a seaman's bar, boarding house, bordello, and a shanghai-shop.
In days gone by, the water came up as far as Hawthorne St., which is a block and a half up Pacific, so I think you had to access the bar by clamoring over raised walkways, other wreckage and mud. Getting out of the bar later? It was the Barbary Coast, you figure it out.
Next to the bar (left in the picture) is a little ramp. It leads down to a sunken parking area. Across the top, by the street, is a row of Evergreen Pears (Pyrus kawakamii, a native of Taiwan) They produce about a zillion little white flowers every spring and for a short time the sidewalk is covered in petals. It's rather nice while it lasts.
Making Fish Sauce
Nuoc Mam Cham is the dipping sauce for spring rolls served in Vietnamese restaurants. It customarily comes in a small bowl with shredded carrots on top, and daikon and/or chilies on the side. To make it you need fish sauce (a fermented anchovy product - Nam Pla), which is common here (S.F.), but probably a bit harder to get in some other places. (i.e. Cooperstown in the off season). As a workaround, I've included a vegetarian substitution.
In each case, you make a simple syrup first. (boil the water, melt the sugar in, and let cool), add the other ingredients, toss in some grated carrots, and let it meld. It keeps well, so it's best to make it way ahead of time. Most restaurants make a huge batch (enough to fill a agua fresca jug - several gallons) and portion it with a little ladle. You might not need quite that much for a dinner at home.
The day before; Take ten ½" slices of commercial bread (sourdough, Italian, French) and cut the crust off. Air-dry or dry in slow oven. Defrost a 10 oz package of frozen spinach and drain.
The night before; Sauté 4 minced shallots with 2 T butter until clear, squeeze spinach dry, add S&P, and cook until combined. Set aside. Deglaze pan with ½ cup dry white wine and reduce to ¼ cup. Set aside. Spread a little butter on one side of the bread slices, and lightly butter an 8x8 baking pan. Arrange half the slices, butter side up, in one layer. Spread half the spinach mixture in a layer, top with ½ cup grated cheese (I like Gruyère) and repeat for the next layer. Beat 6 eggs into 1¾ cup half & half, add the reduced wine and S&P. Pour over casserole, shake out any bubbles, and cover with plastic wrap. Put a weight on top, a gallon zip-lock with rice works well, and fridge.
Morning service: Pull casserole and let stand while oven is coming to temperature (325°) Uncover and sprinkle with another ½ cup of cheese and bake on middle rack until edges have pulled and center is puffed (about 55 min). Let it stand on a rack before cutting or your portions won't come out clean.
Variations: It's essentially bread pudding with layers. Keep your filling (Asparagus And Crab, sausage and mushroom, etc) relatively dry and match your cheese to the flavor profile of the rest of the meal. Don't overcook, remember that the residual heat will finish the job as it stands. If you absolutely gotta need to get a golden top, use the salamander, some panko, and butter. The recipe will double for a 8x13 pan, just add 5 or 10 minutes to the oven time.
