Never been a huge Ghost Rider fan but that is messed up.  I remember back in the 70s that a foundation or something was set up to protect creators and to get some back pay (not much but some).  This was done before the first Christopher Reeve Superman movie and DC wasn't about to include Seigle and Shuster in on the celebration.  I think Neal Adams (best known for doing Batman and Green Lantern in the early 70s) was behind this.  Since then, Superman and Batman each have their creators name on the front page (if that is still going on).

I really don't have too much of a problem with the CGI look for the Hulk and Spiderman.  If it helps them move around quickly like they are supposed to, then I don't mind.  Hulk does look a little flat though so you are right that he needs demension and the lighting helps.

As for Black Widow and Hawkeye in the Avengers, I feel they were just thrown in as well.  Black Widow was a Russian agent in the 60s Iron Man comics and had tricked Hawkeye into joining her against him (he thought he was in love with her).  He was in the Avengers as a probation type of thing when Captain America needed to put together a new team after the original went their own ways (the Hulk was only an Avenger for the first 2 issues).  But these movies have changed a lot of their histories and even now they have changed the whole Spider-man story again for his upcoming movie.  Mary Jane has been dropped and they've decided to have Gwen Stacy be his girl friend once again.  Maybe when they redo him again, they'll remember Liz Allan or even Betty Brant.

I know what you mean, Vietnamese to me is the most well-balanced and healthy cuisine in the world (any other Asian gets my no.2 place).

If you click that link and punch vietnamese in the search engine, more cool stuff will pop up. Think that's where I found the Korean tacos, too...

Thanks for this one, I love Pho and I was under the impression it was a two day process as far as prepping the broth. This looks doable.

dave said:

Pho (Vietnamese Beef Noodle Soup) Recipe

This Woman's site has a ton of great tips, check it out!

Ingredients:

THE BROTH
2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Chinese Hot Mustard (so simple!)

1. Place 1/4 cup dry mustard powder (Colman's is good) in a bowl.
2. Gradually stir in 1/4 cup of cold water.
3. Stir in 1/8 teaspoon of salad oil.
4. Cover the mustard and let stand for at least one hour.

That sounds good, nice one. Looks fairly quick and simple too.

for one personn: 4-6 tiger shrimp                                                                                2 2 table spoons wonton soup mix(Knorr is ok)                                                                         Beans sprouts (raw) : a 100 grams                                                                                                       Green onions (chopped finely)                                                                                 Red hot peppers(the tiny ones)                                                                                                  Fresh coriander leaves to garnish                                                                                 Fresh ginger to grate                                                                                        Wonton fresh noodles or Udon noodlles to add and a few wontons or dumplings to add if u wanna stuff yourself like a pig.Also,a few leaves of Chinese Brocoli for the 'side'.

Well,just boil a big bowl of water,add the Wonton Soup mix,add the (previously cooked)shrimp,the grated ginger,the peppers(unchopped,there are too hot otherwise),the beans sprouts and the noodles previously cooked quickly in another pan. 

Garnish with the fresh coriander leaves and the chopped green onions,serve with grilled dumplings of your choice and stir fried chinese brocoli! Very good for bad hangovers too,beleive me! ;)

Mine is the lowly 2220B. I am no audiophile by any means, but I will say this, after having an Onkyo reciever for 20 years happily, I did notice a difference when I hooked up that old Marantz. Why? I really don't know, but it sounded better, warmer, to my ears. There may be plenty of other recievers out there that would be just as good too. The old Pioneers seems to be well liked. I have a clean 70's Fischer unit that a friend at work gave me that has two turntable inputs, I have yet to hook it up and give a try though. Unfortuately anything with tube seems to be out of my budget. But with all that said, I bet you will get the most bang for you buck with a good phono cartdidge and needle. That is where some of the DJs here can probably give us better advice.

If you are looking for good info on home hi-fi equip, Audiokarma is a pretty good form.

http://audiokarma.org/

They have lots of old user/maintenance manuals available too.

Audio Karma database

Yea, I have my Stanton turntable hooked up to a Marantz reciever like Bamalama and then into an aftermarket soundcard on my computer . I bought an expensive program (mostly with my live cassettes in mind) that I haven't nearly mastered, so I think I'd have been better off with a more basic software. I usually save to a WAV file and then make FLAC or MP3s as needed.

Black Bean Soup w/ Stout

No muss, no fuss!

In skillet, warm salt, pepper, oregano,  bay leaf, garlic, onion and cayenne in 1 Tblsp. olive oil.

In a crock-pot (slow-cooker) put 1 package of black beans. Add spices from skillet.

Cover w/ meat or veggie stock. Turn on crock-pot. After about 6 hours add a bottle of stout or porter. Cook another 4 hours or so. Add hot peppers and/or lime juice. Deelish!

Glad it worked out, the green chili and brandy sound kick-ass!

Man, it's been a while since I had this one! Frying bread is maybe one of my fave things to do in a pan. This will happen this week!

I'll do one with tomato and lettuce, FRIED of course...

Mardy Pune said:

Only if you fry the tomato and lettuce...

dave said:

Mardy, I think you just made the ultimate sammich, minus thick slices tomato and fresh leaf lettuce (If yr gonna die, die happy and pick the instrument food of yr death!).

I just made this Chili last week! So delish!

I went the unholy path and put in some green chili paste and strong brandy when the ground meat was cooking.

The oats and honey did great in this, thanks for the tip.

dave said:

Anyhoo, how 'bout some Chili?

First, put about a quarter-sized shot of olive oil in a skillet, and add any spices you will want, cumin, cayenne, pepper-medley (peppercorns), etc. Heating up herbs and spices will make them taste stronger. Transfer to a pot.

Next, add some decent ground meat and brown in the skillet (If you want yr chili to go a bit further you can add some oats while the meat cooks), then bank the meat so that the grease runs down to the other end of the skillet (I know, skillets are round, bear with me ;)

Once the grease has collected down there, transfer the meat to the pot and throw away the grease (Don't put it in the sink, it'll clog up the drain. Let it cool, then put it in the trash). Set aside.

Cut up whatever veggies ya like, (i.e 2 Roma tomatoes, 1 Bell pepper, 2 Jalapeno peppers, cilantro,etc.) and add them to the pot. Then mix in 1 can of tomato paste, and reheat, and if ya like 'Yankee'-style chili (I do) throw in a can of yr favorite beans.

Towards the end of cooking I like to add a little lime juice, and dice up 1 Scotch Bonnet pepper, seeds an' all (you will want to wear gloves while you handle it) for it.

You can even add a little honey to it, it melds nicely and cuts some of the heat from the Scotch Bonnet.

What I love about chili is the fact that you can add anything to it, and it always tastes great. The Bachelor's life-saver!

Only if you fry the tomato and lettuce...

dave said:

Mardy, I think you just made the ultimate sammich, minus thick slices tomato and fresh leaf lettuce (If yr gonna die, die happy and pick the instrument food of yr death!).

Even More Delicious Ways to Eat Your Oatmeal [via slog]
Posted by Megan Seling on Fri, Feb 10, 2012 at 12:42 PM

In this week's paper I took a break from gushing about desserts to I write a 1,000-plus-word love letter to oatmeal. As I mentioned, there are a number of places in Seattle to get a really good bowl of oatmeal, but the best way to get oatmeal is to just make it yourself, at home, on a lazy morning where you can take the time to craft the perfect breakfast with all your favorite fruits, spices, and/or nuts.

Still not convinced that oatmeal can be amazing? Commenters have been posting their favorite ways to serve it—using everything from red currants to chai tea to a shot of whiskey.

SpookyCats says: "You will get an even better flavor from rolled oats if you toast them lightly in the pan before you add liquid. Cook on low heat just until you can smell their goodness. Yummy."

SteamDawn says: "Snowy morning oatmeal nirvana: Snoqualmie Falls Lodge rolled oats, cooked NOT in water but in home-made Darjeeling Chai tea (thanks to Kelly Brainard for the recipe!)."

spammy says: While in the Aran Islands of Ireland, our host served us oatmeal with a side of cream. She asked if we wanted to add some honey from her brother's hive. "Yes, please!" Then she added, "would you like a shot of whiskey too?" Who could turn that down? Your oatmeal will never be the same.

And not a fan of the sweet stuff? Commenter jp has a suggestion: "Oatmeal can even be delicious when served all savory-like. My favorite way to make it is with butter, salt, pepper, a little cheddar cheese and a sprinkling of capers. Yum!"

I may never eat cold cereal again.

How do you take your oatmeal? Share your suggestions here!

Bacon and eggs and sausage and black pudding,half a tomato, chips and white toasts and white coffee.Thats what i learnt in England,and it works.(everything but the beans).

Fuck yeah no way to do without those two ;)

Mardy Pune said:

Does a stove top coffee and a cigarette count?

Does a stove top coffee and a cigarette count?

Ha, speaking of which, is Jolt Cola still around?

dave said:

Hey, Joey, don't forget that Jolt Cola and Rum Hair-of-the-Dog, talk about a morning mood elevator!

A warning for those of you using Pinterest, or thinking about it...

A Lawyer Who Is Also A Photographer Just Deleted All Her Pinterest Boards Out Of Fear

From: http://www.businessinsider.com/pinterest-copyright-issues-lawyer-2012-2#ixzz1oGX3ull1

Don't hate me for posting this!

Here are a ton more of Vietnamese desserts

Chè Chuối - Banana cooked in coconut - sugar syrup (southern dessert)

Ingredients:

* 6 firm but ripe, peeled bananas
* 1 cup canned or fresh coconut milk
* 2 cups water
* 1 cup sugar
* 1/4 cup of small pearl tapioca (soak tapioca in water overnight)
* 1/2 cup of sweet potato or yucca root vermicelli (soak
in water overnight)
* 2 tablespoons of toasted sesame seeds

Preparations:

* Soak in water the sweet potato or yucca root vermicelli for 1 hour or overnight. Combine sugar, coconut milk and water in a medium sauce pan. Bring to boil then simmer for few minutes.
* Drain the vermicelli and tapioca and add to the sauce pan, stir constantly until tapioca pearl are clear and the vermicelli is cooked.
* Cut the bananas into 2-3 inch lengths, add banana pieces to the pan, simmer for 5 minutes. If the syrup is too thick add a little more water. Serve the dessert in individual bowls. Before serving, sprinkle the toasted sesame seeds on top. This dessert can be served hot or cold.
* Serves 8-10

GLUTINOUS RICE BALL IN GINGER SYRUP(chè trôi nước)

INGREDIENTS:
For the gluten rice balls:
-250gr glutinous rice flour
-50gr rice flour (can be substituted with gluten rice flour)
- 150gr mung bean

For the ginger syrup:
- 100gr fresh ginger- slice
- 150ml water (approx.)
- 200gr sugar (approx.)

For the coconut sauce:
- 250ml coconut milk
- 5g tapioca startch
- few pandan leaves
- toasted seasame seeds

PREPARATION:

For the balls:

*

Soak the mung bean for 1-2hr, steam until crushable
*

Place the mung bean in a bowl, add in some sugar for a sweeter taste, then mash well.
*

Take out small portion, roll into small ball with approx 2cm in diameter (make approx 10 balls)
*

Mix gluten flour and rice flour together in a medium mixing bowl
*

Gradually add in water while kneading until the dough is smooth and does not stick to the bowl
*

Take out small portion, roll into a ball
*

Flatten the ball, place the mung bean ball in the center
*

Wrap it.( Don't worry if the ball doesn't not look good enough, as long as the rice dough can cover the mung bean ball)
*

Drop in some water onto the palm, then roll the ball until look smooth (water helps disappear lines and smoothen the ball)
*

Make 10 balls, the rest of the dough will do for some tiny balls with no filling.
*

Boil the water, drop in the balls, wait until the balls float onto water's surface
*

Then take out, immediately put in cold water (to rinse off exceed mucus)

For the syrup:
- Cook the water + sliced ginger together until boil (adjust the sugar water for desirable taste), add in gluten balls, turn to small heat and leave there for 1h for the balls absorbing sugar

For the coconut sauce:
- mix tapioca flour with 5tbsp water
- In the small sauce pan, cook together the coconut milk with pandan leaves in medium heat until boil
- Gradually add in tapioca water while stirring coconut milk constantly til' it gets thicken
- Immediately take the pan out of the heat

SERVING: pour some balls and water into small bowl, add in thick coconut milk and roasted seasame seeds on top, serve warm.

Hot, Hot Chilie Paste ( Sambal ) - Indonesian Sauce #2

* ½ cup dried Thai chiles or 1 cup habanero pepper
* 2 minced garlic cloves
* 1 small onion
* ¼ cup sugar
* ¼ cup lemon juice
* ¼ cup water
* ½ teaspoon salt

Directions:

1 In a blender or food processor, combine chilies, garlic, onion, sugar, lemon juice, water, and salt; whirl until onions are finely minced.

2 Pour mixture into 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about 1/2 cup (about 10 minutes).

Indonesian Hot Peanut Sauce Recipe (sambal)

* 1/2 c. Rice wine vinegar
* 1/2 c. ,Water
* 1/4 c. Sugar
* 1 c. Roasted, unsalted peanuts
* 2 Tbsp. Grated fresh ginger
* 1 Tbsp. Chopped garlic
* 2 Tbsp. Fresh cilantro
* 1/2 tsp Salt
* 3 Tbsp. Soy sauce
* 1 Tbsp. Sesame oil

Directions

1. In a small saucepan combine the vinegar, water & sugar. Bring to a boil and boil for 5 min, stirring occasionally to make sure the sugar is dissolved. Remove from heat and allow the mix to cold. Put the peanuts and vinegar-sugar mix into a food processor or possibly blender and puree till smooth. Add in the ginger, garlic, cilantro, red pepper flakes, and salt, and mix well. Add in the soy sauce and sesame oil and beat till well integrated into the peanut mix. This sauce will keep 10 days, covered in the refrigerator. Hot slightly before serving.

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies

Ingredients:

* 10-12 dried red chili peppers
* 3 cloves garlic, minced
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 teaspoon ground coriander
* 1 teaspoon ground caraway seeds
* 1/2 teaspoon cumin

Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.