Al Paradiso

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Mon, 03 Oct 2011 22:00:57 -0300

Nick Charles: Have you made any New Year's resolutions?

Mon, 03 Oct 2011 21:58:15 -0300

Nick Charles: Have you made any New Year's resolutions?
Nora Charles: Not yet. Any complaints or suggestions?
Nick Charles: A few.
Nora Charles: Which?
Nick Charles: Complaints.
Nora Charles: All right shoot.
Nick Charles: Well, you don't scold, you don't nag, and you look far too pretty in the mornings.

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Mon, 03 Oct 2011 21:45:00 -0300

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Mon, 03 Oct 2011 21:13:03 -0300

"Kilimanjaro is a snow-covered mountain 19,710 feet high, and is said to be the highest mountain in..."

Mon, 03 Oct 2011 21:12:05 -0300

““Kilimanjaro is a snow-covered mountain 19,710 feet high, and is said to be the highest mountain in Africa. Its western summit is called by the Masai “Ngàje Ngài,” the House of God. Close to the western summit there is the dried and frozen carcass of a leopard. No one has explained what the leopard was seeking at that altitude.””

- The Snows of Kilimanjaro, first published in Esquire (August 1936) by Ernest Hemingway

Tom Waits - All The World Is Green

Mon, 03 Oct 2011 21:03:36 -0300

Tom Waits - All The World Is Green

Wild Mushrooms, Basil and Parmesan Spaghetti Serves...

Mon, 03 Oct 2011 20:56:00 -0300

Wild Mushrooms, Basil and Parmesan Spaghetti

Serves 2

Ingredients

1 tbsp butter
1 tbsp olive oil
1 garlic clove, minced
8 oz. mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned
Freshly ground black pepper
1/2 pound good quality spaghetti
1 handful of fresh basil
Grated parmesan

Prepare

In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the mushrooms and season with salt and pepper, stirring occasionally until the mushrooms are tender, about 15 minutes.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until tender but firm to the bite; drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, with additional parmesan.

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Mon, 03 Oct 2011 20:45:03 -0300

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Mon, 03 Oct 2011 20:44:00 -0300

Royal Enfield Bullet G5 Deluxe Engine: Single Cylinder, 4...

Mon, 03 Oct 2011 20:41:00 -0300

Royal Enfield Bullet G5 Deluxe

Engine: Single Cylinder, 4 stroke, air cooled OHV
Capacity: 499cc
Fuel system: Electronic Fuel Injection
Ignition: Digital Electronic ignition
Starting: Electric start
Maximum power: 20.3KW (27.2bhp) @ 5250rpm
Maximum Torque: 41.3Nm @ 4000rpm
Gear box: constant mesh 5 speed
Brakes (front): disc brake single 280mm disc with 2 piston caliper
Brakes (rear): drum brake (152mm)
Tyre (front): 90×90-18” Tyre (rear): 110×80-18”
Fuel tank capacity: 14.5liters
Weight: 187kgs

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Thu, 22 Sep 2011 00:50:00 -0300

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Sat, 17 Sep 2011 04:20:09 -0300

Gaear Grimsrud: Where is pancakes house?

Sat, 17 Sep 2011 04:18:23 -0300

Gaear Grimsrud: Where is pancakes house?
Carl Showalter: What?
Gaear Grimsrud: We stop at pancakes house.
Carl Showalter: What're you nuts? We had pancakes for breakfast. Gotta go to a place I can get a shot and a beer, steak, maybe, not more fuckin' pancakes, c'mon.
Gaear Grimsrud: ...
Carl Showalter: Oh, come on, man! Okay, here's an idea; we can stop outside of Brainerd, I know a place there we can get laid. Whaddya think?
Gaear Grimsrud: I'm fucking hungry now, you know!
Carl Showalter: Yeah yeah Jesus, I'm sayin' - we can... stop, get pancakes and then we'll get laid, alright?
Gaear Grimsrud: ...

Peppercorn-Roasted Pork With Vermouth Pan Sauce Serves...

Sat, 17 Sep 2011 03:50:00 -0300

Peppercorn-Roasted Pork With Vermouth Pan Sauce

Serves 8

Infusing pork butt with pink peppercorns and garlic enhances its superb flavor. The vermouth in the pan sauce has a masterful synchronicity with the juniper-like aroma of pink peppercorns and gives you enormous complexity from just one ingredient.

Ingredients

6 tbsp pink peppercorns, divided
2 tbsp black peppercorns
1 1/2 tbsp fennel seeds
7 garlic cloves, minced
3 tbsp vegetable oil
1 (5-lb) boneless pork shoulder roast (butt end)
1/2 cup dry vermouth
2 cups reduced-sodium chicken broth
1 tbsp unsalted butter, softened
1 tbsp all-purpose flour

Prepare

Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 Tbsp salt. Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 Tbsp garlic-peppercorn paste, then rub remaining Tbsp all over roast. Put in a small (13- by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours. Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle. Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.Meanwhile, pour off all but about 1 Tbsp fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 Tbsp pink peppercorns and boil until reduced to about 11/2 cups, about 5 minutes. Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes. Serve pork with sauce.

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Sat, 17 Sep 2011 03:36:55 -0300

"When analytic thought, the knife, is applied to experience, something is always killed in the..."

Wed, 14 Sep 2011 15:21:59 -0300

“When analytic thought, the knife, is applied to experience, something is always killed in the process. That is fairly well understood, at least in the arts. Mark Twain’s experience comes to mind, in which, after he had mastered the analytic knowledge needed to pilot the Mississippi River, he discovered the river had lost its beauty. Something is always killed. But what is less noticed in the arts - something is always created too. And instead of just dwelling on what is killed it’s important also to see what’s created and to see the process as a kind of death-birth continuity that is neighter good nor bad, but just is.”

- Zen and the Art of Motorcycle Maintenance, by Robert M. Pirsig.

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Wed, 14 Sep 2011 14:52:00 -0300

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Tue, 13 Sep 2011 23:16:00 -0300

Chavela Vargas - Cartas Marcadas

Tue, 13 Sep 2011 23:08:00 -0300

Chavela Vargas - Cartas Marcadas

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Tue, 13 Sep 2011 22:59:22 -0300