Lou Reed is unimpressed by applause, and lives a life detached from custom. His stare is cold and his romanticism is brutal. His songs are half-sung melodies of menace. He might drop dead any second, and is therefore the real thing.

Morrissey, Autobiography (via emmaaargh)

(via garynumanssheep)

TOUCH this image: An Interactive Image

2010 RIDGE ESTATE 

Monte Bello Vineyard 
80% cabernet sauvignon 
17% merlot 
2% petit verdot 

Winemaker Tasting Notes

Aromas of blackberries, cassis, violets, and licorice. Dark berry flavors together with crushed rock minerals, cocoa, exotic oak spice, and chaparral. Full bodied with chalky tannins and lively acidity.

HOW TO: Cast Iron Skillet Pizza… yes please!

FOOD FOR SPORTS: Buffalo (Rotisserie) Chicken Dip

Game day" is an excuse to be couch-centered, and eat disturbing amounts of shit you can’t buy at the farmer’s market.

Football games are a go big, go home thing; when it comes to food, it’s a get big, stay home thing. If you’re going to eat a pile of snack that will regardless send threat level midnight alarms to your arteries,  why settle for a microwaved jar of queso?

Why not roast yourself a chicken (or buy a rotisserie chicken at your nearest supermarket) , and shred it with dueling forks. Add an 8 oz. container of whipped cream cheese, diced bunch of scallions, half cup of Frank’s wing sauce, and cup of blue cheese crumbles?  

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Why not throw that mixture in an oven at 350 for 30 minutes.  Why not enjoy that with some celery and durable tortilla chips?

The results look pretty sexy, as you will not look while you are competing with loved ones for your fair share.

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Philadelphia Eagles: Yuengling Lager

Viciously and unfairly maligned in a recent Deadspin article, Yuengling Lager is a regional craft brew that never disappeared or turned into a cheap knockoff with an old-timey label. The Yuengling brewery was making a variety of quality beers back when the Big Three ruled the landscape, and it was waiting at the start of the microbrew revolution with not just a lager, but an ale, a porter, a bottled black-and-tan, and an awful lite beer. Yuengling Lager was the first “dark” beer Philadelphians between the ages of 30 and 50 ever drank, the beer we ordered in Cherry Hill taverns or brought to Veterans Stadium tailgates to demonstrate our desire to dump something classy over a Cowboys fan’s head.

Yuengling Lager is malty up front, then smooth with a slightly bitter finish. It lacks character compared to the contemporary microbrew, and when you drink too many of them and they start to run together, like the last five or six Eagles seasons. Chip Kelly brings both freshness and an old-fashioned approach, just like a craft beer which is not really a craft beer.

That being said, GO LAGER! 

Coconut Red Curry Mussels over Fried Cooked Potato Medley

INGREDIENTS
  • 2 lbs mussels (scrubbed, rinsed and live!)
  • 6 tbs butter 
  • 1 bunch of finely chopped Scallions
  • 1 finely chopped or minced carrot
  • 4 smashed garlic cloves
  • 2 tbs Thai red curry paste
  • 1/4 bunch of coarsely chopped cilantro 
  • Chopped basil
  • 2 cups dry white wine
  • 1.5 cups water
  • 1 can unsweetened coconut milk
  • Kaffir lime leaves
  • 1/4 Lime’s juice
  • 2 tbs Fish sauce
  • 2 tbs sriracha
  • Salt, pepper
  • 10 medium sized potato medley
STAGE 1. PRE-COOK POTATOES
  1. Boil 10 medium sized red/fingerling/purple potatoes until almost fully cooked, about 10 minutes. 
  2. Drain and let them cool.
STAGE 2. CREATE SAUCE
  1. Sautee 3/4 of the scallions, carrot, garlic in butter until softened.
  2. Stir in curry paste, all the basil, half the cilantro; cook for a minute or two.
  3. Add 1.5 cups of wine, boil until reduced by at least half.
  4. Add water, boil until reduced by half.
  5. Add coconut milk, boil for 5 minutes.
  6. Remove from heat, add kaffir lime leaves, fish sauce, sriracha and lime juice. 
  7. Strain sauce into bowl.
STAGE 3. PREP + FRY POTATOES
  1. 1. Peel and halve potatoes lengthwise

    /// Move onto STAGE 4, complete first two steps then proceed with STAGE 3 ///

  2. Heat 2 tbs salted butter in a non-stick skillet, add salt and pepper
  3. Place potatoes cut side down in skillet, and cook at high heat for 5 minutes without moving them.
  4. Gently stir potatoes to get roundedly browned
STAGE 4. FINISH SAUCE + ADD MUSSELS
  1. Sautee remaining 1/4 of scallions in 2 tbs butter
  2. Add remaining .5 cup of wine, bring to a boil.
  3. Add the strained curry sauce to the pot, bring to a boil. 
  4. Add the mussels, cover, stir occasionally for about 5 minutes until they open. 
PLATING.
  • Portion the potatoes into two large individual size bowls. 
  • Spoon the mussels and sauce over the potatoes.


RESULTS.