April 11, 2011
February 17, 2011
It gets serious after the jump…
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August 11, 2010
Not sure why there’s so much Williamsburg because he lives in Fort Greene…
July 29, 2010
July 25, 2010
I’ve recently come across several periodic table-style infographics lately, though none of them seem to do justice to the Periodic Table of Elements, which is organized, well, scientifically—by nuclear protons and valence electrons. Thus, the biggest problem with arranging curses, typefaces and Mad Men trivia in the iconic castle-shaped schematic is simply the fact that Mendeleev’s original diagram is organized by the realities of the physical world—where the empirical properties of the elements dictate their atomic numbers and layout—while none of the data tabulated in the following infographics has a similar logic flow.
One more for good measure (I guess this trend dates back to this March): The Periodic Table to End All Periodic Tables
July 14, 2010
Despite the ever-impending thunderstorms lurking in the troposphere of late, I decided that I needed to at least get out of the house with a short ride to Brooklyn Beer & Soda (as well as a stop at Greene Grape Provisions). I’d already settled on dinner based on leftover pork belly from the 4th: a hearty bacon mushroom orzo with a bit of smoky earthiness.
The beer pairing was a gametime decision: it was between a summer-y hefeweizen (Weihenstephaner or Ayinger’s Bräu-Weisse) and Captain Lawrence St. Vincent’s Dubbel, which called my name from BBS’s ample, well-stocked shelving.
Suffice it to say that I was very pleased with the darker brew: St. Vincent’s slight tartness, opened up with a brilliant, fruity (in a good way) maltiness that complemented the sweet richness of the meal perfectly.
At risk of sounding too proud, the photo probably doesn’t do the dish justice—I was going for overarching porkiness, so I caramelized the shallots and garlic (always!) in bacon and the last of my pork fat, not to mention drippings in the orzo. Mushrooms and reserved pork belly went in later as the pasta neared al dente completion. I seasoned the sautée and the orzo with a little S&P, plus a bit of basil, nutmeg, garlic powder and red pepper flakes in the latter.
Naturally, I topped it off with parmesan romano. Sans other courses—a simple Caesar to start would have sealed the deal—I ended up with a slightly oversized portion, though I was rather pleased with the meal on the whole. In fact, a cigarette (alongside the final delicious glass of St. Vincent’s) made for a curiously fitting dessert.