'KKK' confronts Westboro protesters

WTF -HUH????

That doesn't even make sense. LOL

'KKK' confronts Westboro protesters: "Protesting members of the controversial Westboro Baptist Church were met with an unlikely group of counter-protesters Monday at Arlington Cemetery.

"

Juan's World Knowledge Daily Recipe

Lime Vinaigrette: "

This is a not so traditional Cuban dressing but I think the fact we are using limes makes up for that:

1/4 cup The best tasting EVOO you can get your hands on

1-2 tbsp Fresh squeezed lime juice

1 tbsp Fresh minced shallots

1/2 tsp Dijon Mustard

1 tsp Salt (to taste)

Mix all ingredients thoroughly with a whisk or a food processor. Taste. It should be somewhat potent in acidity and salt so adjust accordingly. Let sit at least one hour, overnight is even better. Re-Whisk prior to tossing with your salad in a cold bowl. This scales nicely, just keep the ratio of oil to lime juice at about 3:1


"

Sensual Interior Design: The Shade Club

Sensual Interior Design: The Shade Club: "

By: Yanko Design

SquareONE’s latest renovation, located in the basement of a residential building in the center of Bucharest, was once home to some of the most successful and downright sexy clubs of the 90s, some of which carried a notorious and even dark past. After 5 years of vacancy the Shade Club has opened its doors to reveal a sultry modern design that reflects the scandalous history of the venue.

At the start of the remodel, the design team noticed 7 to 8 layers of material applied to the walls, giving them a peek into the location’s history, and sparking their interest in its mysterious past.

The first of the 3 defined spaces within the club is also the largest and features a high density of structural pillars. By covering the pillars in mirrors and applying three-quarter lamps across two edges on each, the columns seem to disappear and a “forest of lamps” emerge. The volumetric pattern on the surrounding walls is CNC dense polyurethane foam painted white. Behind the pattern are mirrors that continue the visual effect of the mirrored pillars.

The second space is a circular room that surrounds the central lounge. Given the shape, the designers opted for an organic design that incorporated baroque decoration. The single row of structural pillars were covered in a Corian skin. It is a soft, organic shape vertically extruded. The Corian skin was engraved with the graphic design CNC milled into the surface of the material, then a special mold was made and the Corian milled plates were thermoformed. The semicircular bar in the this space was done exactly the same. The walls have a routed MDF structure, and thin, extremely flexible Axpet cladding to which graphic designs were cut and applied on the surface.

The third and smallest space is quite isolated from the rest, and features handmade graphic designs on the walls and a single lounge. Hovering above the lounge is a ellipsoidal light membrane on the ceiling made of a elastic membrane that diffuses the light. To polish the look the designers used white fringe to better illustrate the shape and link the two elements.

In the bar areas there are virtual sections that cut the volume and leave white luminous surfaces with 2D images of different objects (lamps, tables and other household furniture). The ideea was to illustrate a photo of the interior of a house that cuts out volume and leaves an impression. To contrast the space the designers used Corian Noir in combination with translucent Glacier Ice Corian. Spectral tubes were then used as light sources to illuminate the white surfaces.

Designer: SquareONE

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"

Sony reveals work on a "future platform" already under way

Sony reveals work on a "future platform" already under way: "

Masaru Kato, Sony's executive vice president and chief financial officer, has confirmed that work on a 'future platform' to succeed the PlayStation 3 is already under way, following an important call to investors where he was asked to explain the increased costs in research and development.

'For the home equipment the PS3 still has a product lif...

"

Naranja Agria (Seville Orange)

Naranja Agria (Seville Orange): "

Did I just discover a Cuban meal supplement that helps you lose weight??? From the wikipedia:

“Bitter orange is also used in herbal medicine as a stimulant and appetite suppressant, and has replaced the banned stimulant ephedra in many herbal weight-loss products.”

Perhaps a new reality show called “The Fattest Gordo” where you eat nothing but chuletas de puerco marinaded in naranja agria. NBC: you know how to reach me.

Anyway, these citric gems are in season right now but despite that, are still difficult to find. You can try your local hispanic market but in lieu of that, I have found an online source:

RipeToYou.com

They are only available through February so I suggest you get some, juice ‘em and freeze ‘em.

Update 2/3/09: It seems that ripetoyou.com is having technical difficulties right now and is not accepting online orders.

"

New Music: Lloyd f/ Trey Songz & Young Jeezy – ‘Be the One’

Fresh Fresh Fresh !!! BaBe. New shit. Thank me later. Haha Lol.

New Music: Lloyd f/ Trey Songz & Young Jeezy – ‘Be the One’: "

Lloyd promises to “Be the One” on the new single from his fourth album King of Hearts, due July 5. Young Goldie gets some assistance from Young Jeezy and fellow heartthrob Trey Songz, who lays out his freaky plans, on the Polow Da Don-produced club banger. “Girl I want to be the one, be the one to kiss you goodnight,” sings Lloyd, who has only one thing on his mind. Are you listening, ladies?

Lloyd f/ Trey Songz & Young Jeezy – “Be the One”

"

Honda Chopper

Honda Chopper: "

Do you remember the Pininfarina Coupe Concept we presented just a few days ago? Its designer, Peter Norris, has developed yet another amazing concept, but this time, it’s a motorcycle and not a car. His project is called the Honda Chopper and took its inspiration from a number of sources. It features clean functional lines of medical machinery, 70’s and 80’s marker drawings and design (such as Big Trak), and a bit of manga thrown in.

The new concept is a purpose-built chopper featuring a long front suspension, feet forward seating position, and a large footprint. Powering this chopper - like most of the other concepts revealed recently - are two small electric motors, one built into each wheel hub helping lower the center of gravity, improve efficiency, and lower emissions.

The bottom line is that this is a pretty impressive concept and since the inspiration behind the design is Star Wars, we expect many people to be able to appreciate its look.

Originally Posted on 05.25.2011 21:00
by
Simona

Honda Chopper originally appeared on topspeed.com on Wednesday, 25 May 2011 21:00 EST.

read more

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"

Juan's World Knowledge Daily Recipe

Arroz con pollo: "
As a young, growing, laddy I would eat copious amounts of anything, save for a few items. One of these was arroz con pollo (acp), especially “a la Chorrera”, which translates into “sweaty-sweet festering rice fermentation” (Don’t try to to look that up, it’s Cuban regional speak).

As I got older, and as has happened with so many other foods I did not care for as a boy, I really grew to appreciate acp and all it’s variations. This includes “a la chorrera” even though I still prefer “seco” which is this post’s focus.

My lovely mother in law helped me with this dish. She is a rare bird in that her cooking prowess is matched by her patience and tolerance with others in the kitchen (yes, that would be me). This makes learning easy, as long as you don’t ask for precise measurements.



We used boneless, skinless thighs and breasts which made for a bit less chicken oomph, but why pick through bones when a highly trained poultry worker at a sanitary facility has already done this for you? Also, I don’t need to tell you that you should be spending the extra dollar per pound and buying organic birds and bird parts, right?

It’s goin down:

2 lbs boneless, skinless chicken thighs

1.5 lbs boneless, skinless chicken breasts

1 minced garlic clove

1 lime’s juice

2 tsp salt

Place a cup of water and the remaining ingredients except for the chicken in a double-bagged gallon size zip top bag. Add the rinsed chicken (always rinse meats before using) to bag, toss it up a bit with a spoon and seal, pressing out as much air as possible. Marinate / brine for no longer than 3 or 4 hours but at least 2, turning and rearranging a couple of times. Don’t be afraid to throw in some macerated fresh herbs like oregano or thyme or even an un-macerated rosemary sprig??

The meez:

1 large chopped green/red/yellow/orange sweet pepper

1 large chopped yellow onion

6 cloves garlic

1 tsp oregano

1 fat pinch of saffron (think dip, not leaf)

2 medium size bay leaves

1/2 cup Virgin olive oil

1/2 can tomato paste (small can)

1 cup chicken broth

2 1/2 cups Valencia or Arborio or some sort of risotto rice

3 1/2 cups water

1 bottle beer, imported–of course, try Lowenbrau

After the chicken has soaked long enough, take it out and dry it on and off with some paper towels. To your dutch oven that has been gathering momentum for the past 5 minutes over medium high heat, add 1/4c of the oil. Once the oil starts a-shimmerin and a-smellin, place as many chicken parts in there you can without crowding. You are trying to give the chicken some nice brown crust, so as much of it should be in contact with the pan. Brown on the other side and place browned chicken in a dish covered with foil (loosely). Repeat with remaining chicken.



Add the other 1/4c of oil and when ready, add the chopped onion and pepper, reducing the heat to medium now. Cook for 6-8 minutes, stirring occasionally, scraping up the browned chicken bits off the pan.

Add the minced garlic and cook for another 4-5 minutes until all these veggies are nice and soft and and quite silky in their extra helping of oil (it’ll come in handy for the rice). Add the oregano, the bay leaves and the saffron and stir some more, until the saffron fragrance tapers (1-2 min). Now add the tomato paste that you mixed with a 1/2 cup of water and cook this SERIOUS sofrito down for a few minutes so as to be more pasty than watery.



Throw in the chicken and it’s juices collected in the plate, making sure to toss all this together to coat the chicken in the sofri. This goes on for another 3-4 minutes. Now, add the 2.5c of rice and toss that with the chicken and sofri for a few minutes. Finally, add the 1 cup of chicken broth and 3.5c of water (ok, 4.5c if you want it sloppy), mix and bring to a boil. Stir, cover and reduce heat to as low as possible on your range. I use a “lumisnake” because my stove’s LOW just can go that low. Now kick back for the next 20-30 minutes and get your beer. I mean, you can go ahead and pound a couple, but save one for the rice!

Your rice is cooked now and there is still some liquid in the pot amongst the rice. This is good, yes. Crack yer beer and pour that bad boy in there and don’t be all slow or careful about it either, it’s not champagne for chrissakes. Look at that sucker foam up! Now cover immediately and turn off the stove. Wait at least 10 minutes before serving. How about a crisp romaine salad with a lime vinaigrette?






"

JAM'IN JETTE 2011 FESTIVAL PART 4

Quick good music for the soul. :)

Cuban Sandwich

Juan's World Knowledge -Daily Recipe

Cuban Sandwich
(Sandwiche Cubano)

The Cuban sandwich is one of the staple foods of Cubans. Typically available in most Cuban food establishments, Cuban sandwiches consist of pork and ham, and Cuban bread. The sandwich is typically pressed using a sandwich press and served warm.
Serving Size: 4

	Ingredients 1 loaf cuban bread* 1/2 lb baked ham (thinly sliced) 1/2 lb roast pork (thinly sliced) 1/2 lb swiss cheese (thinly sliced) dill pickles (thinly sliced) butter yellow mustard mayonnaise * French bread may be substituted

Directions
Cut the bread open horizontally, and spread butter inside on top and bottom. Next, place the pickles along the bottom half, along with the pork. Spread some mustard on top of pork, then place the ham slices. You can spread some mayonnaise on top of the ham, this is optional. Place the slices of swiss cheese on top of ham. Cover the sandwich and cut into 4 pieces. Using a sandwich press, grill the sandwich 2 to 3 mins on each side. Make sure to compress the sandwich by pressing it initially to make it thinner than its original size. When done, the bread should be lightly toasted and cheese melted. Slice the sandwich in half diagonally, and enjoy!

Order Cuban Sandwich Press!

"

Exclusive Area 51 Pictures: Secret Plane Crash Revealed

Secret A-12 plane that crashed. This is what sparked so much controversy with the whole Area 51 situation back in the 60's. Go figure. Secrets, secret, secrets.

Exclusive Area 51 Pictures: Secret Plane Crash Revealed

Beautiful Graffiti

Is this sick or what? I was surfing through the internet, and I ran into this. Now, in my younger days I loved everything about graffiti and I was pretty good at it to, but this is true artistic vision. Street art vision.

Picadillo

Picadillo: "

Upon first glance you might think “what’s this, Esloppy Yo’s?” or even “Ah yes, i’ve made this before… como se dice… Hamburguesa Helper”. To you I say: “Prepárate.”

Picadillo is beloved by many and aside from lechon asado, is as close to a Cuban national dish as there is. Picadillo is versatile, as evidenced by the awesome empanadas and pastelitos you can make with it on days 2 and 3. It is also eclectic, how often do you eat a savory dish that features olives, pimentos, peas and raisins?



However, In the world of Cuban food, Picadillo gets the short end of the palo. Is it the relative ease of preparation? Is it the pedestrian main ingredient (ground beef)? Perhaps it’s a victim of it’s own ubiquity.

I will admit that prior to developing this recipe my gut reaction to Picadillo was that it was low brow and lacking in sophistication. But I must say that I’ve a new found appreciation for Picadillo and in case you think of it as I did, I’m asking you to cast aside these negative preconceptions and give it another go.

What peccadillo has been committed upon this Picadillo?

Too much tomato

Be it actual tomato pieces, tomato paste or tomato sauce, a good Picadillo is subtle with it’s tomato flavor. This is an important distinction–Picadillo is not a tomato sauce with meat. Go get yourself a red and white striped long sleeve, a gondola and a can of Ragu if that’s what you’re looking for. O sole mio… molto pomodoro!

Tastes like… not much

Aka, it’s not meaty tasting. Most of the time, this has less to do with the recipe and more to do with the raw ingredient. Remember that ground beef can come from any part of the steer and what it tastes like depends entirely on what the butcher or processing plant decides should go into it. No matter, even if the ground beef is kinda blah, I have come up with a little trick to overcome the issue.

Too watery

This one irks me the most because it is easily corrected by a) not covering the pan when you cook it and, I know this may be hard to grasp, b) adding less liquid.

Eeeeew, it’s got raisins

Mira chico, if they’re good enough for Marvin Gaye, they’re good enough for you. I know this because I heard it through the uva vine.

• 
  

  It’s goin down:

  
  


• 2 tbsp olive oil


• 1.5 cups chopped onion (one medium)


• 1.5 cups chopped green/red bell pepper (one medium)


• 2 pounds lean-ish (85/15 or 90/10) ground beef


• 6 cloves garlic, chopped


• 1 dried bay leaf


• 1/2 tsp cumin


• 1/4 cup dry sherry plus a splash


• 2 tbsp tomato paste


• 1 beef bouillon cube dissolved in 1/2 cup warm water (the aforementioned beefy trick)


• 20 or so pimento stuffed, manzanilla olives cut in half


• 20-30 raisins (golden are fine)


• 1+ tsp salt


• 
  

  OPTIONAL:

  
  


• 1 wholepeeled, cubed, fried red potato


• 1/2 cupPeti Pua (for non-Francophiles, that would be peas)


• 1 dozen capers instead of, or in addition to, olives

Place a large sauce pan or a dutch oven over medium-high heat and allow it come to temperature, about 5 minutes. Add the oil, wait 30 seconds or so for the oil to get hot and add the onion, bell pepper. Cook for about 3 minutes until the onion is soft. Add a sprinkle of salt and then the ground beef and garlic. Using a wooden spoon, mix the ground beef with the sofrito vegetables. The main goal here is to break up any large clumps of the meat. Also, when stirring, make sure you are lifting from the bottom as you do not want the meat to burn (it will get dry and tough). Stir continuously, the meat will release a lot of liquid and fat and this is a good thing. If you have to make do with fattier ground beef, use a spoon to skim some, not all, the fat off the top. Do that now.

Once the meat is no longer pink, about 8 minutes, add the remaining ingredients (bay leaf, tomato paste, cumin, dry sherry, beef bouillon water, olives, raisins and salt). Bring this to a boil and reduce to medium-low heat and cook for about 20 minutes, uncovered. Stir occasionally. You want this going at a slow simmer so adjust your heat accordingly.

The end product should be evocative of sloppy joe’s in texture, mostly meat with a wee bit of liquid in the form of tomato-ey, oily goodness. Taste for salt, adding a 1/2 teaspoon at a time and stirring. Once you are satisfied with the flavor, add a splash of dry sherry (about 1 tablespoon) and cover for at least 10 minutes. Serve with white rice and some fried plantains. Black beans are not required but, as usual, always welcome.

Notes:

• Like most saucy dishes, Picadillo benefits from a nice siesta. As in, let it cool, put it in the refrigerator and eat later that day or on the next by reheating over medium heat for a few minutes, stirring frequently.


• The finer the meat is ground, the better. Mushy is good. It so happens that my favorite local grocery chain, Trader Joe’s, has the best pre-packaged meat for Picadillo purposes. If you are not so lucky, ask your butcher to put the ground beef through the grinder twice. Disregard the arched eyebrow he will surely give you.


• If you look up Picadillo recipes on the web, most of them will call for all sorts of ingredients that I do not, particularly hot peppers and ground pork. The term Picadillo is not unique but Cuban Picadillo is. You’re on this blog for a reason, no?

"

Missouri tornado deadliest in decades - CNN.com

Missouri tornado deadliest in decades - CNN.com

Medical Pot “Legal” in Maryland

Medical Pot “Legal” in Maryland: "On May 10 Maryland became the 15th state (16th, including the District of Columbia) to legalize medicinal marijuana when Governor Martin O’Malley (D) signed Senate Bill (SB) 308 into law. However, despite being ‘legal’ in technical terms, patients can still be arrested and fined for using their medicine, as reported by medi-pot activist group Americans for Safe Access.

The Maryland General Assembly previously passed SB 308 in April with the intention …More"

Cuban Mojo Recipe

Cuban Garlic Sauce

(Mojo Cubano)

This is a very popular sauce used in many of the Cuban food recipes.
Serving Size: 6

Ingredients
1/2 cup olive oil 6 garlic cloves (minced) 1 cup large onion (sliced thin) 2/3 cup sour orange juice or lime juice 1/2 tspn oregano 1/2 tspn salt 1/2 tspn black pepper

Directions

For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients, then let sit for 30 mins. Enjoy!

Buy cuban mojo on-line!

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