Category: internet

What the?

By J.Ho, August 10, 2008 1:26 pm

Get a load of this … someone out there is calling their site the Pleasure Cooker.  Seriously.  I know, I was shocked too.  Check out her site here.  Imitation is the best form of flattery.  So they say.  Her site looks clean, simple and has some decent content.  She’s pretty cute too.

As smitten as I am with this impostor, I must protect my trademark.  The chief of corporate security here at pleasurecooker.com™ insists on this being investigated.  He’s former Mossad, so I tend to listen to him.

Peace out!  Yankees suck!

Blue Smoke Bistro – UPDATE 6

By J.Ho, December 3, 2007 11:50 am

OK, hopefully this will be the last update regarding the Blue Smoke Bistro in Hamilton, MA. I called their name change a while back. Read it here. I saw the new sign is now up for Indigo Bar & Grill. The old web site for Blue Smoke Bistro is gone and they have a new site up for Indigo. See it here. Kinda weird that I’ve been to place in San Diego with a similar name. Indigo Grill in San Diego’s Little Italy. It’s actually a great place for MezCal food which is tough to stand out against the competition in San Diego.

Now, a few things caught my attention. The new site for Indigo Bar & Grill is pretty decent. It’s fast, clean and too the point. They posted their menus online and I give them points for posting their menus in HTML instead of linking to a PDF document. Nothing irritates me more than linking to PDFs. For some reason many restaurants love to post their menus in PDF. Cala’s Restaurant posts it’s menus in PDF. So, obviously these restaurants don’t have a contiguous marketing/web strategy despite being under the same ownership. It’s not like they really need that sort of strategy, but it shows a lack of focus. The Indigo Grill’s website in San Diego links their menus with PDFs. Damn it all!

Next, in the upper left it says, “Website Coming Soon.” Ok. What the hell am I look at then if the web site is coming soon? It looks like the web site is there. And it’s actually done well. What are they going to add? Please, it’s the one thing you’ve done right. Dont plan on screwing it up in the future. The web site is fine. Slick, non-complex graphic. Linked menus and the address. What more do you need? It’s not like the place is even close to being busy enough to take online orders or reservations. Maybe they’ll add some cool, colorful fly over graphics. Yeah, that’s the ticket.

Here’s what’s funniest. It quickly explains their recent name change. So they changed the name. But they claim nothing else is changing. Now that’s a shame. “Same location, same ownership and same great food,” they say. That’s all great except for the food part.

Yankees suck!

My Own Cookbook?

By J.Ho, November 20, 2007 2:40 pm

Why not? I can make one. If I really wanted to. But no one would buy it. I think my friends wouldn’t mind me giving them one. So, I can make them, pay for them and give them away. For $34.95, Tastebook can get me published. Tastebook is a web startup company that provides tools for users to create their own recipe databases. Users can also share the databases with friends and publish books with content from the recipe databases.

TastebookWhy didn’t I think of that? Founded by a couple of guys from Ofoto, Tastebook recently received an infusion of cash from CondéNet, the internet operations sub of Condé Nast Publications. Tastebook partnered with Epicurious.com, also a Condé Nast Publications sub, for providing initial content from Epicurious’ online recipe database which include over 25,000 recipes.

To create a cookbook, users collect recipes online from Epicurious (they say more content providers will be available in the future) or add their own. From there users get to decide which recipes they want in their cookbook, as well as the cookbook’s title, cover photo and more. I’ll make one titled “Recipes That Chicks will Totally Dig.”

Much love goes out to my childhood friend, Miss K, who sent info on this company to me. Great idea with a lot of potential. I just hope their site doesn’t turn into and advertising farm like the Food Network has become.

Yankees suck!

Evasive Turkey Roasting Chart

By J.Ho, November 15, 2007 5:21 pm

I know of several ways to roast a turkey.  But only one or two ways that actually yield a delicious, juicy bird.  I was cruising the Boston Globe’s online Food section.  What do you know.  They have a roasted turkey recipe.  Since I’m one always willing to learn something new or something old, yet effective, I clicked on the link.  Look at it for yourself here.

Now I noticed the article was dated 2006.  It’s not like I’m expecting a turkey recipe from 2007 to be irrelevant in 2007.  The roasting method seemed pretty simple and straightforward, which is the typical methodology for cooking anything delicious.  Three times the article refers to a chart for gauging the roasting time.  Something that’s pretty important in my opinion.  Anyone can season a bird and slap it in the oven.  The mystical part of roasting a turkey is figuring out how damn long the thing needs to be in the oven, and at what temps and stuff.

The chart they are referring to is not found anywhere on that page!  What the hell? If I had to guess, and I hate having to guess, I would say this article was originally published in the paper version of the Globe and reincarnated as a short article for the web a year later.  Someone’s lazy ass did a simple cut-and-paste from some database (or maybe it was an automated system) and simply syndicated the article.  But somehow forgot to, or intended to leave out the important roasting chart.

Typical, TYPICAL Boston Globe journalism for you.  Lots of fluff that everyone knows and leaving out the things that we might actually need.

Yankees suck!

I’m still here …

By J.Ho, November 10, 2006 5:18 pm

Rumors of my death are greatly exaggerated. I haven’t posted on this site in a very long time. My first summer living in the Boston area was much more fun that I had imagined. I have tons of friends and plenty of women to cook for.

Over the summer I was very busy. There was always something going on. A party here, BBQ there, beach bash down there. I have plenty of ideas on how to expend this site and it’s message. Who wants local restaurant reviews from a real person’s point of view? Who wants more activity? Who wants more inventive, yet simple recipes? I have a lot of work to do, but I love it.

Today is the 231st anniversary of the US Marine Corps. There is an article below on Fredericksburg.com that I would love to share with you all. I used to live about 10 minutes north of Fredericksburg, but that’s not the point.

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Devil Dogs at 231

‘There is no finer fighting organization ‘

HARRY TRUMAN, who had served in World War I as an Army artillery officer, groused that the U.S. Marine Corps had “a propaganda machine that is almost equal to Stalin’s.” To which any thoughtful Leatherneck ought to have replied, “Well, thank you, Mr. President!” The Marines know the value of myth, in part because they have been the stuff of it.

An example: The image of five Marines and a Navy corpsman–next to his rifle, a Marine grunt’s best friend–raising the Stars and Stripes on Mount Suribachi is recognized from Congolese villages to the steppes of Uzbekistan. It has probably even penetrated the consciousness of most American teenagers. But the icon was no PR gimmick. It arose amid and from countless acts of heroism, preceded, perhaps, by a heroic bout of drinking.

It was, after all, at Philadelphia’s Tun Tavern, 231 years ago today, that the Continental Congress created the Marine Corps. In 1805, nine Marines, led by Fauquier County’s own Lt. Presley O’Bannon, set the tone for the Corps to come when they and 300 mercenaries tried to capture Tripoli during the first war against the Barbary pirates. The force failed to reach the city, an inconvenience that did not prevent the Marine Corps Hymn from commemorating the event 60-odd years later (see Truman, above). But the invaders did set a standard for dash and daring.

Alas, not all subsequent Marines covered themselves or their branch with glory. Two early commandants were court-martialed, and at First Bull Run, a Marine unit hightailed it along with the rest of the Yankee side. Of the Banana Wars and related pre-World War I adventures involving the Corps, another commandant, Smedley Butler, would say: “I spent most of my time as a high-class muscle man for Wall Street and the bankers. I helped make Haiti and Cuba a decent place for the National City Bank boys to collect revenues in. I helped in the raping of half a dozen Central American republics for the benefit of Wall Street.” Presidents from Andy Jackson to Ike wanted to fold the Marines into the Army and be done with them.

But along the way, the Marines fought. They fought very well, from Belleau Wood, where their German foes nicknamed them the tattoo-worthy “Devil Dogs,” to the deadly islands and atolls of the Pacific Campaign, to Inchon, where their 100-to-one shot amphibious landing turned around the Korean War (MacArthur: “There is not a finer fighting organization in the world”), to Hue and Fallujah and a thousand dusty, wet, or cold places unlisted except in the atlas of valor. Even the rare retreat became, in the words of one Marine officer, “attacking in another direction” (see Truman, above).

So happy birthday, Marine Corps. The myths you’ve made are called history, and they’ve kept a country free.

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Amen to that. Semper Fi! Yankees suck!

Roasted Cauliflower … but not mine!

By J.Ho, April 5, 2006 6:07 pm

Slashfood, one of my favorite sites, posted a roasted curried cauliflower recipe that’s similar to the roasted cauliflower I put up. Their variation uses fresh garlic, curry spices and lemon juice. The message is basically the same … Roasted Cauliflower RULES !!!

The Pride of Boston … In a Cookie Tin

By J.Ho, April 3, 2006 10:21 am

A tin chock full of hand-iced sugar cookies with Boston-themed artistry has put this small Beantown bakery on the map. Gourmet baker A Dozen Eggs not only produces the coolest Boston-themed cookies, but they also do hand-iced cookies with custom corporate logos, congratulatory messages, holiday themes, new baby boy/girl and several other occasions.

Beantown Cookies

Thanks to my friend Melanie for showing me this. She’s almost as big a Red Sox fan as I am. The Red Sox-like jersey cookie is what caught my eye in the Beantown cookie tin offering. As you can see they also have the Citgo sign, the T logo, Newberry Street sign and others. I hope they’re as good as they look. I’m placing an order right now. You can also buy them online at Chocolate.com.

When I originally tried to write this post and link it to their site, they were offline. There was a message on their site that led me to believe they were overwhelmed with online orders. They had to shut down and stop taking new orders for a while. Now they are back and my order, hopefully, will go through.

They were covered by Boston Magazine, local Boston food & restaurant review television show The Phantom Gourmet, the Boston Globe, and South Boston Online. The bakery and it’s owner, Laura Courtemanche, were covered on an episode of the Food Network’s Recipe for Success. Maybe my site linking to them will drum up enough business to knock them offline too.

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