alocispepraluger102

Two things--- one, the Yuganaut concert will be held at the Drexel Theater Grandview as part of the new CINEMUSEICA programming there----- live music soundtracks to silent films. That show is on June 2nd- a Saturday.....Please read more at http://www.iceboxshows.com I know for me personally it's big to be able to get shows into a larger venue like that, so please spread the word.... Second thing is that we have Jim Ryan coming in on the 6th (WED.). Jim is a good friend and co-conspirator of Rent Romus.....he plays tenor. Jim's tour is called the FORWARD ENERGY GREYHOUND TOUR......he is essentially, traveling the U.S. by Greyhound---solo--- and going from city to city in search of interesting collaborations with local improvising musicians. So far we have Ryan and Hasan lined up to play with him but if anyone else is interested, please let me know. Check sound samples here: http://www.myspace.com/forwardenergy Finally, if there's anyone who hasn't yet volunteered some kind of amount they would be able to contribute to the DVD project (if they are interested in participating), please do so ASAP. So far we have $400 pledged and we need to get over $700 for it to have a real chance. If we can't make it happen this time around we'll shoot for later in the summer. Maybe we can hold a bake sale- lol.

not a good coolant while running wind sprints

you radiate knowledge. Interestingly, though deuterium is not radioactive, drinking too much heavy water will kill you -- our bodies have trouble absorbing it. Guy an extra hydrogen atom, i gather.

you radiate knowledge.

any recommendations of quality bottled water to take along on my long strenuous midday summer jaunts under the noonday sun?

BUBBA burgers. anyone had one?

put up a hell of a last flourish.

when aloc visits friends and they whip out the prepacks, aloc holds his tongue.

it's no big deal. they do it for aloc all the time.

Check out "New Orleans", he's in "Pop"s" band. one of neanderthal aloc's favs.

those nights at east 40th and st. clair were awesome. this new place doesnt have the old one's personality, and the musicians dont drop in and jam after their gigs. did i hear you there? i do remember pat halloran, a most accomplished bonesmith. ernie krivda has a couple concerts scheduled there the next couple months. ernie is certainly worth an 80 mile drive, even at these gas prices, as long as he doesnt sing. http://observer.case.edu/Archives/Volume_3..._24/Story_1663/ http://www.cleveland.oh.us/wmv_news/jazz74.htm

http://www.nytimes.com/2007/05/23/dining/2...&ei=5087%0A For the Love of a Good Burger By MARK BITTMAN I’M sure you know how to make a burger. But do you make a burger you love, one that people notice, one that draws raves? In a world where “burger” most often means a thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickle or onion, it doesn’t take much effort to make a better one. In fact, it’s almost as easy to cook a really great burger as it is to cook a mediocre one. When I was young, my mother and her friends produced good burgers. They used different butchers (some were kosher), had different preferences (chuck, round or sirloin), and cooked either in a pan or the broiler (there was no grilling, except when we visited some relatives on Long Island). A favorite recipe in the neighborhood called for garlic powder, an exotic ingredient in 1958; chopped onion; and — gasp! — Worcestershire sauce. This avant-garde recipe was treasured and shared sparingly. What the burgers of my childhood all had in common was high-quality meat, and this is exactly what is missing from most of the backyard barbecues I visit. I see people buying everything from packaged ground meat to frozen patties. With these ingredients, the best they can hope for is to mimic fast food. The key is to avoid packaged ground meat. When you buy it, you may know the cut of the meat — chuck, for example — and the fat content. But you have no way of knowing whether the meat came from high- or low-quality animals. It could come from dozens of animals, and they could all be poor-quality animals — old dairy cows, for instance, rather than cattle raised for beef. The meat from these animals is ground together in huge quantities. If the aesthetics of that don’t give you pause, consider the health concerns. Massive batches of ground meat carry the highest risk of salmonella and E. coli contamination, and have caused many authorities to recommend cooking burgers to the well-done stage. Forgive my snobbishness, but well-done meat is dry and flavorless, which is why burgers should be rare, or at most medium rare. The only sensible solution: Grind your own. You will know the cut, you can see the fat and you have some notion of its quality. “Grinding” may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it’s not that difficult. As the grinder was an innovation in its day, the food processor has taken over. It does nearly as good a job — not perfect, I’ll admit — in a couple of minutes or less. Take a nice-looking chuck roast, or well-marbled sirloin steaks or some pork or lamb shoulder. Cut the meat into one- to two-inch cubes, and pulse it with the regular steel blade until it’s chopped. If you have a 12-cup food processor, you can do a pound or a little more at a time; with a smaller machine, you’ll need to work in batches. You can do a few pounds at a time and freeze what you won’t use immediately, or you can grind the meat as you need it. There are a few rules here. One, buy relatively fatty meat. If you start with meat that’s 95 percent lean — that’s hardly any fat at all — you are going to get the filet mignon of burgers: tender, but not especially tasty. If you use chuck or sirloin, with 15 to 20 percent fat — still quite lean by fast-food standards, by the way — you’re going to get meat that is really flavorful, along with the good mouth-feel that a bit of fat brings. The same holds true with pork and lamb, though the selections are in fact easier, because the shoulder cuts of both animals contain enough internal fat that they’ll remain moist unless you overcook them horribly. Next, don’t overprocess. You want the equivalent of chopped meat, not a meat purée. The finer you grind the meat, the more likely you are to pack it together too tightly, which will make the burger tough. The patties should weigh about 6 ounces each: not small, but not huge, either. Handle the meat gently. Make the patties with a light hand, and don’t press on them with a spatula, like a hurried short-order cook. Finally, season with salt and pepper aggressively. I’d start with a large pinch of salt and a bit of pepper and work up from there. If you grind your own beef, you can make a mixture and taste it raw. (To reassure the queasy, there’s little difference, safety-wise, between raw beef and rare beef: salmonella is killed at 160 degrees, and rare beef is cooked to 125 degrees.) If you are cautious, you can cook a little meat and then taste it. Though there are virtually no reported cases of trichinosis from commercial pork in the United States, few people will sample raw pork — or lamb, with which the danger is even less. So the thing to do is season the meat, then cook up a spoonful in a skillet, taste and season as necessary. A final word about seasoning: Remember that the burger is the cousin not only of the steak — which often takes no seasoning beyond salt and pepper — but also of the meatloaf and the meatball, both of which are highly seasoned. Think about adding minced garlic in small quantities (we’ve moved beyond garlic powder, no?), chopped onion, herbs (especially parsley), grated Parmesan, minced ginger, the old reliable Worcestershire, hot sauce, good chili powder and so on. It’s hard to go wrong here. Then there’s the grilling: Burgers cook so fast that the heat source doesn’t matter much. You want a hot fire, but not a blazing hot one; that fat, as we all know, is quick to ignite. The rack, which should be very clean, should be three or four inches above it. Turn the burger only after the first side releases its grip on the grill, after a few minutes; if you don’t press with the spatula, you’ll get less sticking, too. Cooking time depends on the size of the burger, of course, but mine take about 6 to 8 minutes total, for rare to medium-rare. Pork takes a little longer, but not much. The grilling is the easy part. The more important steps are shopping and grinding. The difference they make, you will find, is astonishing, and will change your burger-cooking forever. Copyright 2007 The New York Times Company

not the peer ubu one either

dave thomas is performing on the B3 at the cleveland bop stop june 1. has anyone seen dave or know about him?

For all the heaps of praise this one has gotten, it's never really worked for me. "It Was A Very Good Year", yeah, sure. But otherwise...I dunno. It's potent ammunition for those who think that Sinatra's artistry was based more on sentiment than skill, I think. Now, Moonlight Sinatra, that's one from roughly the same time that gets the ears going. sinatra/dorsey and the the columbia and capitol years stuff are essential. aloc wishes frank had stopped singing after 1966. that said, sinatra/september of my years has sentimental value for the alocster.

oh my. several of us seem to have not enough ears.

elgar/cello concerto

sinatra/september of my years.

is this heaven or what?

sam and mal duo. sweet! heaven!

http://www.engadget.com/2007/05/20/isabody...e-radiation/New men's underwear protects from harmful cell phone rays le_slip_suisse_qui_protege_le_sperme_lmo_article_230.jpg Swiss clothing manufacturer Isabodywear is launching a special line of men's underwear that claims to protect "men's sperm from harmful cell phone radiation". The briefs are made with threads of silver which the company claims blocks cell phone rays and reception. The inventor, Andreas Sallmann, explains that when you put a cell phone inside your briefs, then dial your number from another phone, you probably won't even get a signal. 4000 black (only) briefs have been made so far and 500 will be been given away for test purposes, by simply sending the company an email. [via Swiss daily paper Le Matin (In French)] Other protective clothing concepts: -- A New York based store sells dress shirts and caps designed to protect people from electromagnetic fields -- or radiation -- given off by cell phones and electronic devices. -- Singapore-based garment manufacturer Crocodile International launched smart pants or "Radiguard' specialty trousers" for cell-phone buffs who exposed exposed to the ultra magnetic emission from the cell-phones. -- In September 2002, Levi Strauss announced the launch of a new Dockers' model with anti-radiation-lined pockets, prompted by customers' concerns about the possible health risks of mobile phone use. ------------------------------------------------------------------------------------------------------------------------------ Monday, May 21, 2007 Isabodywear underwear fends off cellphone radiation I don't know but it's been a while since my penis got a phonecall. If you thought donning tin foil caps was excessive, Isabodywear is out to make those contraptions looks mighty mild. While the debate about just how dangerous (or not) cellphone radiation is still rages on, there's certainly a paranoid sect that will snap up anything that claims to "protect them," and this Swiss garb maker is latching onto said opportunity. Yes, we all exploit the crazy people. I mean, how else can you explain the success of Pokemon? The briefs are purportedly constructed with threads made of silver, which the company claims will fend off harmful cellphone radiation; moreover, in an effort to really prove just how effective these undergarments are, it suggests that phone calls originated within the confines of your new underwear simply won't connect. Well that's no good. What if I'm away and I leave my testicles in charge of taking messages? Reportedly, 4,000 pairs have been created so far, and for folks willing to give these a try and fill out a survey, the first 500 of you to email in and request one will seemingly have one sent out gratis. A free pair of cellphone radiation blocking underwear? That would go perfect with my radiowave-jamming baseball cap.

isnt this kcr thing an incredible orgy of music or what? hope there's a kcr in heaven.

what diets did your children, if any, use? No kids, though I did have a vegetarian dog. (Long story...about the dog, that is.) I wouldn't think of raising a kid vegetarian or vegan until: (1) he/she was physically and psychologically developed and (2) he/she was informed and responsible about nutrition and (3) he/she independently wanted to adopt such a foolish life choice*. I see all these college kids adopting vegetarian diets that consist of candy bars, cheese pizza, white bread, donuts (assuming one can find vegetarian donuts), falafel, tofu** and other such TRASH. They're holier-than-thou for a while. * I'm being a bit facetious here. Ethically or nutritionally, veganism and vegetarianism CAN be fine, and they're a lot easier to live with than 30 years ago, but maintaining a sound diet under such restrictions can be challenging. ** Okay in moderation, I suppose. hope to hear here of the vegetarian dog someday. thanks.

what diets did your children, if any, use?

i attended a vegan easter brunch, orchestrated by a well meaning trendy wife, just once. it was indeed a solemn affair. as you fed the cats their 9 lives, i would sneak her hubby big macs at work, so he wouldnt be seen coming or going from the big mac joint.