And while we’re on the subject of Asia, Time Magazine has got a
sweet photo essay on China and Shanghai.
Called “The New World Capital” it really brings out the vibrancy and excitement of one of the world’s fastest
growing, most intriguing cities. More than anything else I’ve seen in a while, this series of photos made me want to go
to China.
A Little Tude With Your Food
has a piece on the snippy side to Chicago dining and some with flair. Those who
love dinner theater will find Chicago’s Improv Kitchen a real winner, where they place a
camera and a microphone at each table for actors to see restaurant patrons. This allows guests to give improv
suggestions that tickle their fancy. Other dining spots like Ed Debevic’s allow the wait staff to snap gum
while impatiently taking your order. Though I’m not wild about a camera being placed on my table (I’m
typically a little klutzy with those things around), I do find letting the staff give off a little
attitude enticing.
Photo of the Day: (3/25/05)
Today’s POTD is another Flikr image and this one comes
from the Amazon. It is a photo of a man in a boat with a HUGE caiman tail which, presumably he will soon cook up and
eat.
A Post About Lobsters
For years my family has headed up to Maine for family reunions. These are always thoroughly
enjoyable trips to a part of the country that has sternly resisted the “Gap-i-fication” that has homogenized so much of
the modern world.
And one of the things I most look forward to when I make the trip is the family lobster bake. These are amazing, one
of life’s true pleasures. We dig a hole in the sand, build a raging fire and wait until there is a bed of flaming
embers. We place rocks over the embers to heat them up, and we cover the rocks with seaweed. Then we place freshly
caught lobsters on the seaweed, blanket them with more seaweed and cover the whole mess with a big tarp. Then we wait
until the monster-clawed crustaceans get bright red and ready to eat. Man, just thinking about dipping a sweet, white
chunk of lobster meat in melted butter makes me hungry. Yummy.
So with my personal recollection and passion for lobsters as a set up,
here is an interview in the Atlantic Magazine
with Trevor Corson, the author of The Secret Life of Lobsters. Corson talks about the life of lobsters themselves
and of lobster fishermen. Give it a read and then head over to this site dedicated to The
Maine Lobster Festival, happening this August. I went a few years
ago and had one kick ass time.
It’s just a lobster kind of day.
Hot Dogs Worth Waiting For
Longevity says an enormous amount in the restaurant biz and any hot dog joint that can stand for
66 years and going strong must be something spectacular! I’ll admit, I had
some reservations about the dogs and the folks who lined up around-the-clock to a taste
a juicy American classic, but after waiting and inching closer to a delicious hot dog of my own, I was
hooked. Pink’s is a popular Hollywood hot dog stand with tons
of affordable menu selections. My personal
recommendation, the Chicago Polish dog.