8 Mei 2009, jumat
Hari ini jadwal ensoku-piknik bersama orangtua nya Mei, untuk lebih jelasnya, liat di sini
Friday, May 8, 2009
Oyako ensoku
8 Mei 2009, jumat
Hari ini jadwal ensoku-piknik bersama orangtua nya Mei, untuk lebih jelasnya, liat di sini
Some of week 3 in Ballymaloe
This week I plucked and gutted two birds . Learned all about prawns made Mayonnaise made yeast bread made ceaser salad and french onion soup and a whole lot more.As you can imagine I am still loving every minute of it . Friday we had an after noon with Rosemary Kerney . The Author of Healthy gluten free Eating
Swastica
http://es.wikipedia.org/wiki/Cruz_gamada
"Este símbolo, que ha venido apareciendo repetidamente en la iconografía, el arte y el diseño producidos a lo largo de toda la historia de la humanidad, ha representado conceptos muy diversos. Entre estos se encuentran la suerte, el Brahman, el concepto hindú de samsara (reencarnación) o a Surya (dios del Sol), por citar solamente los más representativos."
Me toca la moral mucho el no poder llevar una maldita cruz gamada por el hecho de ser relacionado constantemente como una analogía de la cultura fascista, sin tener en cuenta todas las posibles acepciones que existían anteriormente al régimen de Hitler. Este factor me demuestra el hecho de que la mayoría de las personas que identifican este símbolo con el fascismo (y tachan de fascistas a las personas que las lucen a pesar de no compartir esa ideología política) son unos incultos. Señoras y señores, en la wikipedia explican el origen y uso de éste símbolo... ¿tan difícil es leer? ¿O es que no los enseñaron bien en el colegio?
La verdad es que la respuesta es mucho más simple: manipulación de la información. Intereses políticos. Coacción a la libertad de expresión. Y falta de cultura, sobre todo eso.
Es fácil tacharte de fascista (o "nazi", aunque el nacional socialismo para mí difiere notablemente del fascismo) por llevar una cruz gamada tachada por las palabras "No Future", haciendo apología a la letra "God Saves the Queen". Es fácil criticar sin conocer. Es fácil tirarle cosas a un grupo que saca un dibujo de una cruz gamada como símbolo de buena fe y suerte en un concierto (anécdota que le ocurrió a Crispian Mills en un concierto con los Kula Shaker).
Pero lo difícil es informarte. Tener el valor de salir a la calle con ello y dar la cara. Y encima, contestar con propiedad.
Cosas que en la sociedad actual no se valoran. Sólo se valora el borreguismo cotidiano... y vivimos en un mundo lleno de inculticia....
“It's a loser's emblem (swastika), because the Nazis lost the war. It's ridiculous to suggest we are involved with fascists. All my best friends are black, gay, Irish or criminals.”
- Johnny Rotten -
Y los míos también.
Thursday, May 7, 2009
sepetang d kedai kopi
Wednesday, 6th may 2009
kelas sy ptg. 4-5:30 pm. tp... kul 6 lebeyh baru blk. sbb. kene tnggu giliran.
bg personal detail dkt en sukhry. so, kami last2. nak dkt 6:40pm baru kuar kolej.
beli burger tepi jln. sbb sy nak mkn lameee da. huhu. so. sampai umah.
da dlm 7pm. mandi, makan, solat. kul 8pm, pergi old taste setiawangsa.
dkt je dgn kolej. buat discussion utk final project kelak. shooting nnt.
proposal dlu. ke taman negara phg. bincang2 dgn sume 8 org ahli kump.
habis discussion d old tase dlm almost 1am...huu. itu pon sbb. da nak ttp.
blk umah, terus buat keje. til 4 am...
thursday, 7th may 2009
pas tdow 4am td... bgn 6 setgh utk subuh. trus x tdow. sambung keje lg.
type2, then siap2 ke kolej. kumpul d library bout 9am. even class 11am.
sume sampai nak dkt 10am di library. kumpul sume kerja, gabungkan.
selesai dlm 12:30pm... pdhal class da dianjak sampai 12pm je. tp. half msk class.
half lg settlekan sume tuh. then almost 1pm. 4 girls gi CC utk print.
the other 4 guys, msk class. cabut undi utk presentation.
rushing jln kaki g CC, but then ble nak print, nak kene edit lg.
sbb ade ahli group yg buat keje merapik skit, so kene edit bnykkk.
it took almost an hour. then print. by that time. da 1 setgh...perut da berdondang syg.
sgt lapar. huhu. settle sume, g fotostat another 1 copy n binding.
msk class almost 2pm. n our group present x lame pastuh.
nasib baikkk cik zaki mcm okay dgn group kte org. huuu...
pdhal sgt kelam kabut. wawawawa~~~ settle sume da almost 5pm.
then, sy stay dulu d kolej. till 6pm. utk practical test bersame cik sukhry.
ade almost 10ppl time tuh. and sy org 1st siap n dpt buat!!! wahhahaa...
bangga gile happy gile lega gile. da reti gune adobe premier~~~ wakakaka.
then blk umah almost 7pm. grrr...leteyh amat. blk. mandi. solat.
da lebeyh 24 hours x mkn. or minum. wawawa...kalo taw, puase je.
da 8pm...bukak laptop. internet. ambik sume notes2... n then.
kak aizam n mama nye dtg. so salam2 pe sume jap. msk bilik jap. kul 9 da.
akibat terlalu ngantok n leteyh.... 9 setgh da tetdow. sampai 11:45pm. bgn.
friday, 8th may 2009
buat kerja en sukhry plak til 2am. ngantok lggg...tdow. til 3:30am. huu. thanks nora.
tlg kejutkan. bgn til 4:30 am. then tdow blk til subuh. wahahha.
then buat keje blk til almost 8am. print print print. siap g kolej.
terus g office. submit. wawawa~~~ class til 10:30am. then. mkn mc D td!!!
dlm kul 11 lebeyh da...waaa. kire lunch la. me. dila. leon.
mkn ayam goreng die. sgt jarang. setahun skali je kot? slalu mkn burger je.
now dkt old taste setiawangsa. on9 dgn dila...salghee...leon.
FYI, broadband sy tibe2 xleh gune since last nite...
tataw la sbb mslh line or mmg broadband tuh da rosak. huhu. sdeyhh~~~
borinknye kalo pasni x leh on9. da la bnyk keje kene gune internet. huhu.
hopefully...nnt sumenye ok. hurm. da la mahal..
grrr...celcom mengong~~~
owh ye. sy da start cuti saat nih. seminggu. sahaje~~~
tp okla. at least rehat. tp keje sggt bnyk. waaaaaaaaaaaa...
tension amat nih. huhu. okay2...blh start bace novel yg.
x terbukak dr bungkusan die lgpon. huhu. rehat rehat rehat.
and owh. mate sy sakit. ketimbir ke ketumbir tah
tp gi jgk class...wahaha. da 2-3 hari kot. tp. x baik2 lg...
esok bday kambink. so...esok jmpe die. hee. celebrate simple2.
rasenye...dalam 2 minggu ni plg lame x jmpe die.
since last january. eheh. =]
well. akan jarang on9 kot? tgk pd broadband. pape msg la? hehe.
till then. take care ppl.
tataw la sbb mslh line or mmg broadband tuh da rosak. huhu. sdeyhh~~~
borinknye kalo pasni x leh on9. da la bnyk keje kene gune internet. huhu.
hopefully...nnt sumenye ok. hurm. da la mahal..
grrr...celcom mengong~~~
owh ye. sy da start cuti saat nih. seminggu. sahaje~~~
tp okla. at least rehat. tp keje sggt bnyk. waaaaaaaaaaaa...
tension amat nih. huhu. okay2...blh start bace novel yg.
x terbukak dr bungkusan die lgpon. huhu. rehat rehat rehat.
and owh. mate sy sakit. ketimbir ke ketumbir tah
tp gi jgk class...wahaha. da 2-3 hari kot. tp. x baik2 lg...
esok bday kambink. so...esok jmpe die. hee. celebrate simple2.
rasenye...dalam 2 minggu ni plg lame x jmpe die.
since last january. eheh. =]
well. akan jarang on9 kot? tgk pd broadband. pape msg la? hehe.
till then. take care ppl.
Wednesday, May 6, 2009
Not the Oscars
May 6
“Who are those two skinny fucking bastards?”
That was Myriad Restaurant Group chief Drew Nieporent, on stage at Lincoln Center’s Avery Fisher Hall on Monday for what some people insist on calling the Oscars of the restaurant world. They are, of course, the James Beard Foundation Awards, and they’re not the Oscars, not least because it’s perfectly fine for Drew to call Mario Batali and Joe Bastianich skinny fucking bastards at them. Because these are the awards for the restaurant industry, and restaurant people talk like that.
Well, not all of them. If Danny Meyer does talk like that, he doesn’t do so on stage.
Mario Batali and Joe Bastianich have trimmed down in recent years, especially Bastianich, and they had just announced that Drew had been named Restaurateur of the Year. So I imagine that Drew was giddy. I imagine that he also was sorely disappointed, because, minutes before, his restaurant Corton was not named best new restaurant. David Chang’s Momofuku Ko was. (I also imagine Drew reading this and asking me why I didn’t just call him and ask him how he felt, but that takes all the fun out of it).
“Next he’s going to say, ‘Fuck you. David Chang!‘” I said to John T. Edge, an extremely engaging man whom I’d never met before but whose company in the press room I availed myself of and enjoyed very much — particularly in the mysterious absence of Bon Appétit restaurant editor Andrew Knowlton, who had told me the night before at Chefs Night Out that he’d be in the press room.
And Drew pretty much did say that to David Chang, but much more tactfully, by saying the very hard-working chef, Corton’s Paul Liebrandt, deserved recognition.
These were my eleventh Beard awards, and I thought of skipping them. My boss, Pamela Parseghian, was there taking pictures, and I knew I’d get a press release in the morning listing the winners even if I didn’t feel like following any of the live tweets of the legion of people who were tweeting the winners (Lockhart Steele, looking unusually bleary eyed, was typing away at a laptop; and Amanda Kludt of Eater seemed to be alternately interviewing, blogging and tweeting, which is appropriate).
(I tweeted random observations until my cell phone died. you can follow my tweets here if you’re curious.)
But the Beard Awards are still a good party. And I like the fact that most of the chefs don’t seem to feel comfortable on stage. The men mostly look awkward in their tuxedos. The women mostly don’t look like they enjoy walking in heels. They’re back-of-the-house people and that’s where they feel most at home. And that’s why the Beard Awards always will be different from and better than the Oscars.
The press room has become something of a madhouse, although it was either less of a zoo this year or I simply anticipated that it would be more of a zoo than it was. While the audience in Avery Fisher Hall sat and starved over the several hours that the awards ceremony lasted (I lost track of time), we sampled cheese and drank cocktails, Champagne and coffee.
The awards are traditionally followed by a large reception, but this year, for some reason, they started serving early, and people left the ceremony without listening to the speech of Dan Barber, who at the end of the evening was named this year’s outstanding chef. I thought that was mighty rude.
I didn’t eat much at the reception, because I like to let the paying guests eat. I did have a cocktail, some wine, a bit of duck hot dog with foie gras mustard, some cheese and another nibble or two.
So I had a miniburger at the after-party in the basement of Bar Boulud, plus some cruditées and aïoli that were in a room on the left side of the basement. The middle room and the room on the right were packed, but for some reason people had stayed out of the room with the cruditées. It was strange.
Then I went with my new friend, food scientist and aspiring writer Rachel Zemser, and her brother Robert, to Terroir, which had been nominated for a design award but didn’t win.
Not to be dismayed so easily, they threw a party anyway, and I hung out with their operations manager, my friend and fellow Coloradan David Flaherty, husband of my other friend, Bullfrog & Baum’s own Katherine Bryant. That’s her back there, on the left. She’s standing next to Katie Grieco, wife of Terroir’s co-owner, Paul Grieco.
In Nation’s Restaurant News: NYC restaurants take top honors at Beard Awards
Plus: a slide show from Pam!
“Who are those two skinny fucking bastards?”
That was Myriad Restaurant Group chief Drew Nieporent, on stage at Lincoln Center’s Avery Fisher Hall on Monday for what some people insist on calling the Oscars of the restaurant world. They are, of course, the James Beard Foundation Awards, and they’re not the Oscars, not least because it’s perfectly fine for Drew to call Mario Batali and Joe Bastianich skinny fucking bastards at them. Because these are the awards for the restaurant industry, and restaurant people talk like that.
Well, not all of them. If Danny Meyer does talk like that, he doesn’t do so on stage.
Mario Batali and Joe Bastianich have trimmed down in recent years, especially Bastianich, and they had just announced that Drew had been named Restaurateur of the Year. So I imagine that Drew was giddy. I imagine that he also was sorely disappointed, because, minutes before, his restaurant Corton was not named best new restaurant. David Chang’s Momofuku Ko was. (I also imagine Drew reading this and asking me why I didn’t just call him and ask him how he felt, but that takes all the fun out of it).
“Next he’s going to say, ‘Fuck you. David Chang!‘” I said to John T. Edge, an extremely engaging man whom I’d never met before but whose company in the press room I availed myself of and enjoyed very much — particularly in the mysterious absence of Bon Appétit restaurant editor Andrew Knowlton, who had told me the night before at Chefs Night Out that he’d be in the press room.
And Drew pretty much did say that to David Chang, but much more tactfully, by saying the very hard-working chef, Corton’s Paul Liebrandt, deserved recognition.
These were my eleventh Beard awards, and I thought of skipping them. My boss, Pamela Parseghian, was there taking pictures, and I knew I’d get a press release in the morning listing the winners even if I didn’t feel like following any of the live tweets of the legion of people who were tweeting the winners (Lockhart Steele, looking unusually bleary eyed, was typing away at a laptop; and Amanda Kludt of Eater seemed to be alternately interviewing, blogging and tweeting, which is appropriate).
(I tweeted random observations until my cell phone died. you can follow my tweets here if you’re curious.)
But the Beard Awards are still a good party. And I like the fact that most of the chefs don’t seem to feel comfortable on stage. The men mostly look awkward in their tuxedos. The women mostly don’t look like they enjoy walking in heels. They’re back-of-the-house people and that’s where they feel most at home. And that’s why the Beard Awards always will be different from and better than the Oscars.
The press room has become something of a madhouse, although it was either less of a zoo this year or I simply anticipated that it would be more of a zoo than it was. While the audience in Avery Fisher Hall sat and starved over the several hours that the awards ceremony lasted (I lost track of time), we sampled cheese and drank cocktails, Champagne and coffee.
The awards are traditionally followed by a large reception, but this year, for some reason, they started serving early, and people left the ceremony without listening to the speech of Dan Barber, who at the end of the evening was named this year’s outstanding chef. I thought that was mighty rude.
I didn’t eat much at the reception, because I like to let the paying guests eat. I did have a cocktail, some wine, a bit of duck hot dog with foie gras mustard, some cheese and another nibble or two.
So I had a miniburger at the after-party in the basement of Bar Boulud, plus some cruditées and aïoli that were in a room on the left side of the basement. The middle room and the room on the right were packed, but for some reason people had stayed out of the room with the cruditées. It was strange.
Then I went with my new friend, food scientist and aspiring writer Rachel Zemser, and her brother Robert, to Terroir, which had been nominated for a design award but didn’t win.
Not to be dismayed so easily, they threw a party anyway, and I hung out with their operations manager, my friend and fellow Coloradan David Flaherty, husband of my other friend, Bullfrog & Baum’s own Katherine Bryant. That’s her back there, on the left. She’s standing next to Katie Grieco, wife of Terroir’s co-owner, Paul Grieco.In Nation’s Restaurant News: NYC restaurants take top honors at Beard Awards
Plus: a slide show from Pam!
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