you pay for what you get

joseph lieberman is really pissing me off. He is opposed to the public option, citing that it will increase our national debt. Well, we have been spending beyond our means for a long time, as a country as well as individually. And what we got to show for all that, two wars and unemployment.

that is beside the point. but if you follow lieberman's logic, taking care of the needy cost money, so we should not do it?! Our citizens need basic protection, that is why we have military, police force etc, to me, providing for the sick and needy is just as important.

American citizens need to realize that things don't come for free (!). We all want good schools, good roads, clean water, security, bluh bluh, but we all have to pay for all that shit. The amount of tax we pay is really low compare to most developed countries, it is time to fucking wake up and deal with the situation, not continue to live in the dilusional world like joe lieberman.

???

I never understood the appeal of Oprah, sure she is nice, well spoken etc. But I really don't get her insane popularity, how everything she endorse turns to gold. really don't get it.

I do have one thing in common with her, I fucking love fried chicken.

momofuku

I have not been to any of the momofuku restaurants, but like anyone else who has the slightest interest in food, I have read about David Chang, and other folks running this small and growing empire. What I like most about the things I have read is the way he talks, he pulls no punches, and he swears a lot. Thus I thought his book might be an interesting read, plus recipes, and those if anything like his restaurants' reputation, will likely be good, honest and straight forward.

And the book really didn't disappoint, the stories were funny at times, but I really admire the seriousness he takes in everything he does (not that other chefs are not serious about their food, but that doesn't always come through in a book as it does here), and the balls he has. I also liked the food described here, but I almost would trade some of the recipes for more stories along the way. As is, it does allow the readers a glimpse of the fine dinning scene in new york in the recent years from the back of the house point of view.

One more thing that sets this book apart for me from so many others is that he pays so much homage to the people he worked for or work with that the book is more than just about him. The high level of humility that comes from this driven, successful chef and restauranteur is quite refreshing.

what is for dinner - no bun

in case you have not noticed, I love eating sausages, and i am always trying to get better ones. I got this mexican chorizo at a shop in kensington market the other day. it is really nicely spiced, but the ground is a little too coarse for me, little piece of fat were still intact as you cut into the dog, and because the fat hasn't melted during the cooking process, the thing was a bit dry. it may work better on a hot grill, but in a skillet, the result was less than perfect. but with a salad of sugar snaps and potatoes cooked in duck fat, it was a decent meal.