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17:24:39 06/07/11
POV | No More Questions! | StoryCorps Shorts | PBS
[LESS INFO] 21 VIEWS | ADDED 17:24:39 06/07/11
POV | No More Questions! | StoryCorps Shorts | PBS
www.pbs.org - Learn more about "No More Questions!" and other StoryCorps shorts // Kay Wang was a strong-willed grandmother who was begrudgingly dragged into a StoryCorps booth by her son and granddaughter. Though Kay was reluctant, she still had stories to tell %mdash from disobeying her mother and rebuffing suitors while growing up in China to late-life adventures as a detective for Bloomingdale's Department Store. Kay passed away just weeks after that interview, and her son and granddaughter returned to StoryCorps to remember her gentler side, which she kept to herself. This film will be shown as part of a series of short documentaries on August 23, 2011 on PBS along with "Big Birding Day," "Flawed," "Tiffany," "Six Weeks," and the StoryCorps short "Miss Devine." Check local listings. Related videos: "Q%A" - www.youtube.com "Icing on the Cake" - www.youtube.com "The Human Voice" - www.youtube.com "Germans in the Woods" - www.youtube.com "Danny and Annie, Pts. I and II" - www.youtube.com The new season of PBS' award-winning documentary series POV (Point of View) kicks off on Tuesday June 21, 2011 at 10 pm (check local listings) with "Kings of Pastry," DA Pennebaker and Chris Hegedus' behind-the-scenes account of France's greatest pastry competition, an epic, three-day test of passion, perseverance, artistry and nerves. In advance of the new season, on Tuesday, June 7, POV will present a special encore broadcast of the Oscar-nominated film "The Most Dangerous Man in America ... From: PBS Views: 1439 72 ratings Time: 04:16 More in Film & Animation
2 Views
20:42:26 05/26/11
Top Summer Beach Foods with Marc Summers
[LESS INFO] 2 VIEWS | ADDED 20:42:26 05/26/11
Old Navy is kicking off their "Wish You Were Here" summer road trip...making stops at some of the hottest beaches around the country. Food Network's, Marc Summers has the scoop including his top fav beach foods.
So what is this road trip all about?
Marc: Remember packing up the cooler and loading the wagon with fun eats for the family beach trip? Well Old Navy wanted to bring back that summertime family nostalgia. They've packed up games, giveaways, discount cards, a photo booth and heading across the country inviting consumers to take part. Go to facebook.com/oldnavy or follow Old Navy on Twitter . Search #OLDNAVYROADTRIP.
What are the must-have beach foods this summer and how do we serve them up at home?
Marc: There's nothing like summer fruits. I love to eat fresh watermelon. It's so good for you and refreshing. The best way to serve it is to sprinkle sea salt or balsamic vinegar on it to bring out the flavor. The salt and acids will pull out the sweetness. A quick simple treat...try skewering watermelon, cherry tomatoes and basil and drizzle balsamic vinegar and sprinkle with salt.
I also love Bing cherries. Traditionally from the Northwest, Bings are the most produced variety of sweet cherry. Very high in antioxidants, these are so great because you can actually keep them frozen in your freezer to take out in the summer heat as a cool treat. They'll retain their flavor. To freeze properly, rinse, pat dry and pit them over a bowl or cutting board. Lay them in a single layer on a baking sheet and freeze overnight. Once completely frozen, place them in an airtight freezer bag and store.
And when it comes to the main course...nothing is better than summer lobster. The best come from Maine. Some tips...if you're going to pick out a live one, it should be feisty. The feistier, the tastier. Don't cook it whole, cut it up. The tail should cook for 3.5-4 minutes while the claws need to cook for 2.5-3 minutes. You don't want the claws to be overdone..
Something a little more mainstream--hot dogs. 38% of the total number of hot dogs are sold between Memorial Day and Labor Day. Americans typically consume 7 billion hot dogs or 818 a second. For the best taste, hot dogs should be grilled. Make sure to buy natural casings so they snap when you bite into them. Some brands use synthetic casings which make the hot dogs mushy.
Another great summer eat is fried dough. Served all over the country in different variations like churros, funnel cakes and elephant ears. Include a topping bar and let your guests help themselves. Cheese, tomato sauce, garlic butter, chocolate sauce, nutella, whipped creme.
Speaking of desserts...saltwater taffy. According to legend, the taffy got its name because the beach flooded so high that salt water got into the candy store. When a little girl asked if she could have some, the proprietors joking response was "sure you can have some saltwater taffy." The little girl apparently like the name so much that it stuck. And contrary to popular belief, the sweet treat contains no saltwater.
And don't forget ices! Whether it's water ice, snow cones or shave ice. They're all refreshing on a hot summer day and can be found all over the country in different variations and flavors.
30 Views
16:16:21 05/08/11
iJustine at CES
[LESS INFO] 30 VIEWS | ADDED 16:16:21 05/08/11
http://go.tagjag.com/vado3 - http://twitter.com/chrispirillo - Traci was in Las Vegas last week to cover the CES conference for us. While there, she was able to catch up with none other than iJustine while attending Robert Scoble's Blogger Party. Justine was, as always, fun and insightful. It ws the first time that Traci and Justine had met in person, which was apparently icing on the cake for Traci! Thanks to Daynah for recording this for us, using the Vado 3 that Creative graciously sent to Traci for this purpose. http://chris.pirillo.com - http://twitter.com/ijustine - http://twitter.com/tracitoguchi
0 Views
17:50:44 06/23/09
Sweetbreads Duck Breasts Ice Cream Cake And More!
[LESS INFO] 0 VIEWS | ADDED 17:50:44 06/23/09
http://foodtease.com/2009/06/sweetbreads-duck-breasts-ice-cream-cake-and-more For David's birthday we decided, rather than going out for a meal (sorry Laredo but your options for fine dining are limited at best), that we would cook a 5 course meal. We started with Chilled Cucumber Cream Soup with Smoked Salmon Ribbons, followed by Cured Chorizo and Parsley on Toasted Bread, followed by Sauteed Sweetbreads with Caramelized Onions, then Rosemary Duck Breast with Rustic Potato Gnocchi (the rustic part meaning that it looks a bit ugly but tastes good), and a radish and sprout salad. As per his request, David's birthday cake selection was an ice cream cake. I didn't have a recipe for an ice cream cake so I kinda winged it and I have to say that, even if its only in this one instance, I am a culinary genius. It worked out beautifully and to be honest was quite easy -- the only catch is that you need an ice cream machine. Bittersweet Chocolate Ice Cream Cake 2 cups oreo cookie crumbs3 tbsp butter, meltedheavy cream1/2 cup milk2 cups light creamegg yolkssugar4 oz. bittersweet chocolate, crushed4 oz. chocolate toffee bar, crushed Line a springform pan with wax paper on the inside and aluminum foil on the outside.Combine the oreo crumbs with the butter and mix until the texture of wet sand.Press firmly into the bottom of the springform pan. Chill.In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.Slowly pour in the yolk mixture, while stirring. Reduce heat to medium low and stir constantly for 10 minutes.Add the crushed bittersweet chocolate, stirring to melt completely. Transfer the pot to an ice bath. Chill mixture completely in fridge.Transfer to an ice cream machine and process. Spread mixture over the chilled oreo crust. Cover and transfer to freezer. Freeze overnight.In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer. Meanwhile, beat 5 egg yolks with 1/2 cup sugar.Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.Transfer to an ice bath and then chill completely in fridge.Pour into an ice cream machine and process. While mixing in machine, add the crumbled chocolate toffee bar.Spread mixture over top the frozen chocolate layer. Cover and freeze overnight.
1 Views
14:41:24 05/23/06
Too Bad I'm a Loser....
[LESS INFO] 1 VIEWS | ADDED 14:41:24 05/23/06
There is a rumour going around that I have lost my mind. Or, maybe it is just me who is saying that. Either way, my sanity has been questioned a few times since coming home for the summer (or at least more than usual!) This might just be the icing on the cake, and I blame it on the abundance of work during a ‘long weekend’.
How much work is too much work? It isn’t too much if the money is there, is it? That’s one opinion. But money might not be as important as health. This morning, after waking up at quarter to five, I manage to faint and fall in the shower. Luckily I turned off the water right before I went out completely, and I wasn’t in the tub. Instead, I hit my head against the plastic-like shower walls, which give a little. Otherwise, it could have been bad news, especially since I was home alone. I’m feeling slightly better, but the light-headedness is still present, along with the headache from hitting my head when I fell.
Unfortunately, I made this movie before I hit my head. There is no excuse for my behaviour!
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(My plan for the weekend, before I was offered to work overtime for double pay, was to go down to Halifax so I could see MJ and Dub who travelled from Alberta, along with Carolyn who is leaving soon. I was really looking forward to going, but fortunately or unfortunately, I’ve been working long hours for good money and poor health instead.)
