Food
Hungry? try this...
08.24.08 Filed in: Tissues /
Blog
y’all know i don’t eat meat, but this is quite
funny...
Green Fairy Returns
08.02.08 Filed in: Tissues /
Blog
Im showing u guys this because i remember this
Liquor from my favorite movie
MOULIN ROUGE (Kylie Minogue played the Green Fairy...lol)
15th Anniversary: Absinthe Goes From Banned Drug to Legal Liquor
By Brian Ashcraft
07.21.08
The green fairy returns.
Photo: Dan Saelinger
In the 20,000 years or so that humans have been getting piss-drunk, no spirit has earned a worse rap than absinthe. Said to turn mild-mannered imbibers into raving maniacs, it was banned in the US and much of Europe in the early 1900s. (Remember Van Gogh's ear incident? Some scholars blame the green fairy.) The chemical culprit was thujone, a toxic compound found in the crushed flowers and leaves of absinthe's key ingredient, wormwood. Or so we thought.
Three years ago, Wired sent me to meet Ted Breaux, a chemist and microbiologist who had reverse engineered the liquor's recipe and discovered that there was barely any thujone present (November 2005). During harvest and distillation, he explained, its concentration was reduced to a minuscule five parts per million.
Breaux's research — finally published this spring in the Journal of Agricultural and Food Chemistry— and that Wired story have helped change absinthe's image from drug to drink. The US has been slowly peeling away its ban, and in March, the Alcohol and Tobacco Tax and Trade Bureau approved the sale of absinthes that were "thujone free" (containing less than 10 parts per million).
To date, there are four brands on US shelves: Lucid (Breaux's formula), Kuebler, Green Moon, and St. George Absinthe Verte. "The US is lucky in that its first absinthes are high-quality products, distilled from whole herbs," Breaux says. "In the European market, 80 to 90 percent is industrial junk."
Under the Jade label, Breaux is making his own absinthes in France and trying to get them green-lighted for sale in the US. "Even at this point, gaining that approval seems to involve more luck than anything," he says. Luck, and a little chemistry.
MOULIN ROUGE (Kylie Minogue played the Green Fairy...lol)
15th Anniversary: Absinthe Goes From Banned Drug to Legal Liquor
By Brian Ashcraft
07.21.08
The green fairy returns.
Photo: Dan Saelinger
In the 20,000 years or so that humans have been getting piss-drunk, no spirit has earned a worse rap than absinthe. Said to turn mild-mannered imbibers into raving maniacs, it was banned in the US and much of Europe in the early 1900s. (Remember Van Gogh's ear incident? Some scholars blame the green fairy.) The chemical culprit was thujone, a toxic compound found in the crushed flowers and leaves of absinthe's key ingredient, wormwood. Or so we thought.
Three years ago, Wired sent me to meet Ted Breaux, a chemist and microbiologist who had reverse engineered the liquor's recipe and discovered that there was barely any thujone present (November 2005). During harvest and distillation, he explained, its concentration was reduced to a minuscule five parts per million.
Breaux's research — finally published this spring in the Journal of Agricultural and Food Chemistry— and that Wired story have helped change absinthe's image from drug to drink. The US has been slowly peeling away its ban, and in March, the Alcohol and Tobacco Tax and Trade Bureau approved the sale of absinthes that were "thujone free" (containing less than 10 parts per million).
To date, there are four brands on US shelves: Lucid (Breaux's formula), Kuebler, Green Moon, and St. George Absinthe Verte. "The US is lucky in that its first absinthes are high-quality products, distilled from whole herbs," Breaux says. "In the European market, 80 to 90 percent is industrial junk."
Under the Jade label, Breaux is making his own absinthes in France and trying to get them green-lighted for sale in the US. "Even at this point, gaining that approval seems to involve more luck than anything," he says. Luck, and a little chemistry.
The Best Pizza On The Planet
08.29.07 Filed in: Tissues /
Blog
#1. LEDO PIZZA which was voted #1 by Oprah’s friend Gayle, and rightly so...
c oprah bit on their website...
the only problem...the closest on 2 us in Miami is 119 miles away...
let’s just say, it’s so good, that when i go 2 visit my Mom’s...in just a few days..it IS
THE DINNER WE MUST DO first night of my visit...(i might even pack one and bring back....lol)
So Here are my Top Picks in Miami and NY if u are not near a LEDO’s...
(and do yourself a favor, don’t argue with me, until you have tried all of these, because then there is no argument) ;-}
MIAMI
#2. DI SALVO’s 4190 North 46th Avenue (corner of Stirling Road) 954.962.1115
5 locations in Broward County. They Win because of the sauce on the red pie. Simple, sweet and perfectly addictive. I can’t vouch for adding meat or toppings, never tried for fear of messing it up. No great decor but pleasant service cheap prices and the best Pie without driving 119 Miles 2 Ledo’s.
#3. PIOLA 1625 Alton Road, Miami Beach, FL, 33139 305.674.1660 (M-S 6pm 1am)
so perfect because of its freshness and flavor...plus their salads are amazing and they serve only the best bottled water on the planet PANNA. As if that wasn’t enough they have like 100 pies 2 chose from. So where the flavor is just a slight bit behind #2 the experience and options are supreme.
#4. SPRIS 731 Lincoln Road, Miami Beach (right next 2 Score) 305.673.2020
the link has a full menu, the selection is good, the flavor is a close tie with #3, it was hard 2 pick. I also used 2 love the Ruspante’ Panini, which i no longer eat being Vegatarian, but if u do chicken....mmm...even my finicky BF liked it (and it has Avacado). The White Pizza’s Here are great as well.
#5. RUSTICA 863 Washington Avenue, Miami Beach FL, 33139 305.674.8244
Many people feel this is the best...but here’s why its number 5. Service often sucks. Flavor varies from one to the next...Don’t Ever go to the Lincoln Road one unless you’re really hungry...cause it doesn’t serve up half the flavor of the Cameo Location which doesn’t serve up half the flavor of the Original Location I list here 9th Street. Don’t argue with me, that is why there’s always a line at the pizzaria away from the clubs and the Cameo only does half the business, etc... That being said, the SpinachBlueCheese is f’in amazing and the Margherita (if u tell em to make it crispy) is a lil slice of Italy.
#5.5 Honorable mention goes to the PASHA’s signature “Pide” which is Pizza 2 in some way, more like a white pie, but so flavorful, and the box is hot, give it up 2 design...lol
NYC
#6. PATSY’s 2287 1st Avenue, East Harlem, NY 212.534.9783
Go up, get a slice and head 4 the train...lol...this is a slice of New York History and is also coal fired. U never know when the resturaunt will be open (cause its one of THOSE places...but the walk up is always open... Unique, delicious.
#7. Grimaldi’s 19 Old Fulton Street, Brooklyn, NY 718.858..4300
very similar to Patsy’s but the trip was fierce 4 me...so...lol...i walked 2 blocks 2 Patsy’s. Never been to the Hoboken location, but from the pic it looks like a delicious sit down is possible. Interesting Article about why this style of Pizza is soooo good, from THE MAN himself.
#8. DI FARA’s 1424 Avenue J, Brooklyn, NY 718.392.1222
should probably be number 6 (maybe number 5, but its been a year since I’ve had it. If u read the linked review, it definitely is an adult version of pizza. Delicious and worth the trip.
no honorable mentions for NY, all those RAY’s SUK...Pizzaria Famiglia is better if you are looking for what u think NYC pizza is supposed to taste like, only because you have tasted shitty copies of shitty pies instead of briiliant copies of the ones mentioned here.
which brings us 2
CHICAGO
#9, 10 and so on CITYSEARCH
Deep Dish can be a nice change of pace, but it is kinda more like a Pot Pie or Casserole or something than Pizza...and even in Chicago...the #2 is a thin crust wood burning stove option....hmmmm wonder why....
clik City Search for Chi-town details.
