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History of Chopsticks!

Chopsticks History And How to Use Chopsticks? Chopsticks are a pair of small even-length tapered sticks, which are invented by ancient Chinese, and are the main eating utensils of Asian countries, s...

How to Care For and Maintain Contemporary Area Rugs

Area rugs have been popular in homes for thousands of years, dating back to ancient Asian societies that used them to cover dirt floors, and used them in the palaces of emperors, nobles and other roya...

Budget Cooking

Whatever your particular food budget, frugal grocery shopping and cutting down on waste is a concern for most home cooks. Here are some tips to get your started. Examining my expenditures each mon...

A Smoke at Sea: Cruise Ships Offer Smoking Vacations For Cigar Fans

A few years ago, in 2006, the Nevada legislature imposed a public smoking ban. The new rule doesn't apply - as yet - to the storied casinos of Las Vegas, where smoking is still allowed on gaming floo...

Search Engine Optimization on a Budget

The hot topic in online marketing today is search engine optimization, or SEO, so I decided to jump into the mix with my two cents. First, there are very many SEO articles on the web, and a lot of t...

The Power of 5! Anti Aging Health Drink!

'The amount of antioxidants that you maintain in your body is directly proportional to how long you will live' , quoted by Dr. Richard Cuttler, Former Director of the National Institute of Aging, Wash...

Testing times for resource investors

The major question on the minds of all resource investors at the present time is whether we are at the end of the commodity bull market or does this sector, which has been battered from pillar-to-post...

Jupiter 731NT Intermediate Clarinet

Key of Bb. .577" bore; Asian grenadilla wood body, bell, and barrel; nickel silver keys; adjustable thumb rest; and neck strap. Includes wood attache-style case.

Evil Filipino Child

Saturday, November 15, 2008 McGiggles He's adorable yet evil !

Tommy II Thumbs Salad Bar Cheater Spotter Interview

4 of 7 raw comedy interviews. Tommy II Thumbs (Gangster) interviews for a position as a Salad Bar Cheater Spotter at Sizzler, all improv.

Climbing the Ladder

A successful career as a comic takes hard work, discipline, and yeah...talent!. Comedy insider Episode “Climbing the ladder” Christian Thom: Hi Christian Thom here and I am here down on Wall Street. And let me tell you its dog eat dog here, the bulls the bears, the stocks the bonds. The free martini lunches, the Hamptons, the Asian massage parlors. The kind of place where men are men because they spend all day in an air conditioned office, selling things that other people make. The analyst wants to be a broker. The broker wants to manage hedge funds. And the hedge fund manager, he wants to be god, or with the right networking gods boss. Alright so let’s face it these guys are uh… But so are comics, we just keep different hours and we don’t have health care. But the bottom line is everyone is trying to get ahead and comedians are no different. From open mics, to bringer shows, to hosting, featuring, and finally headlining, standup is the underground rat race of New York City. And tonight comic Keith Alberstadt is going to tell us all about it. Keith lets talk a little about your progression in the clubs. Keith: Ok, sure. Christian Thom: Every comedian’s progression, climbing those rungs of the ladder. Keith: Ok, well there are different steps involved in comedy when you start out. Some of them are beneficial; some of them are kind of a pain in the ass. You have open mics, which are obviously where everyone starts. No matter what comedian you think of they started out doing an open mic, which is pretty self explanatory. Then you have bringer shows, which means you have to bring X amount of people to a show who are going to pay for the cover charge plus a 2 drink minimum. Christian Thom: Essentially you are paying the club for their space and stage time. Keith: Yeah. Then you got guest sets, where a club will let you do five minutes, ten minutes during a regular show night. So once you get past that door you work the M.C spot. Then from the M.C. you go to the feature level, which is the middle spot. Most clubs in the country operate on the three comic M.C. feature headliner show. And then once you have kind of established that feature role for yourself. Of course the next step is headliner. Yeah why not right, I love baseball, I do. I like the fact that baseball gets behind worthy causes. I don’t know if you saw this but on mothers day they wanted to raise awareness for breast cancer. So they used pink bats, kind of cool right. And to raise awareness for steroids abuse, they used tiny shriveled balls. Christian Thom: And right now you are you are in that tough position of going from a solid feature to a headliner. Keith: Yeah, it is a rough transition. So if you don’t put your foot down and stand up for yourself, a lot of clubs out there are going to go. You know what; this guys a solid feature act. He is just as god as the headliner. If we continue to pay him what we are paying him. We are basically getting two headliners in one show. It is going to be a dynamite show and we don’t have to pay that much money. Christian Thom: No one is just gong to offer you more money and better spots. You have got to be able to ask for it ad be able to execute. Keith: Right sure, absolutely. And sometimes it works on people and sometimes bookers say alright screw you. We don’t need you anymore. Or they will say alright we will give you a shot and they will move you on. I realized a few months ago, I was figuring out what to give up for lent, and I thought you know what; I am going to give up sex. Then I heard the voice of god in my head go, c’mon Keith challenge yourself! What about porn? That’s the spirit. I am catholic and I do drive a lot which is why I noticed that the Vatican came out with the Ten Commandments for motorist. I don’t know if anybody else saw that bit they actually have an official ten commandments for motorist. And I say why not, seeing as how we have totally mastered the original ten, its time for new challenges. Christian Thom: And I am sure you have been in the position here you have been the feature and you got to stretch or hold or even do the headliner spot. Sure I was at a club about a month ago and literally two minutes before I went on stage. The headliner hadn’t shown up yet and then you got to call, that he had to go to the hospital. So I had to do more time, which was fine I have got the material. The rule of thumb is if you are going to do thirty minutes on stage, you better have 45 to an hour. If you only have 30 and you want to be a feature you are probably not going to do that well. Christian Thom: No in general I try to write three times as much as I am going to do. Just to make me feel comfortable. Keith: Yeah you got to be prepared. A lot of people get into arguments with their spouses what they want to name their baby. Right they want to name it different things so they argue. I don’t think that is cool man I think you should uh… Here is what I think, I think if you ever have an argument with your husband or wife about what to name the baby, I think you should concede. Let them name it whatever they want to name it, and then to show your dissatisfaction and a little bit of sarcasm. The rest of that kid’s life whenever you say his name use air quotes. That’s a good compromise. That’s a good tee ball game you had there, Clifton. That was great. That was great acting in that school play there “Clifton” played one hell of a tin man. Anyway we can keep his name for you, would that be possible. When I first started closing a room, moving from feature to headliner I just thought naively, you know what its just fifteen more minutes. Which is not, and it was not a problem. The actual act of doing more material wasn’t an issue. The issue was the little things of the checks are being dropped. You know where you lose an audience for five minutes where they are worried about who had the chicken wings. Christian Thom: And half of them are drunk by that time anyway. Keith: They are drunk, depending on the room you got to put up with a little more rowdy crowd, maybe a little more inattentive. Christian Thom: You got to pull them in and work harder because they don’t want to pay attention; they have laughed for three hours at this point. Keith: There are certain hurdles to overcome when you reach that level. It is not just about the more time on stage, and learning that, learning the differences and adjusting. It is the challenge that you got to tackle in order to make that step and then sustain it. And stay there and not get demoted which has happened before to a lot of people. I like New York I do, my friends in Nashville have a very stereo typical view of what living here is like. Whenever I talk to them they ask me nothing but generalization type questions like. Have you gotten mugged yet? What’s that like? Does that hurt? Or do you carry a weapon? Yeah I do carry a weapon but it is not conventional, I carry outdated technology because muggers hate that. They walk up to me and go give me all your! Is that a cassette walkman? But I need to say that you know the success just like any other career is defined differently. I have met some people they are still the house M.C. in a particular city, in a particular club. Because they have got a family there, they like the city. They don’t like to travel because they are living out of a suitcase. But they write all the time, they have got something to say and they have got a different ten minute in that M.C. spot every time I see them. They don’t see it in titles and levels and stages. They see it as you know I am doing stand up. And they are happy and that’s fine. Some people are jut happy doing the road and working the road and not being really a national name. If they are happy that is fine. Success to be philosophical can’t be defined, at least succinctly. Christian Thom: Yeah the top of the mountain is clouded in vapor. Keith: Exactly, yeah that’s a good visual. So yeah there you have it. See you later have a good night.

Thumb-Around Tutorial

Got Questions? ~ VietSpinner@gmail.com or ~ myspace.com/noriki_chishikato798

Tofu, Shitake Mushrooms, Red Wine

The toughest food combination Matt has faced yet. Stump the Chef Episode “Tofu, Shitake mushrooms, Red wine” Announcer 1: One seasoned chef, three random ingredients, and three tough judges. Its time for Stump the Chef. Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet, lets see today’s random ingredients. Female Announcer: Tofu, Red wine, and dried mushroom. Announcer 1: Now lets play Stump the Chef. Matt: Hmm, I could go Asian but I think I will put a French twist on this one, it will throw them for a loop but it will be good. Announcer 1: And he’s off. Announcer 2: Starting it right off with that tofu looks like he’s rolling it up in flower. And is that hot oil? Yep that sure is, he’s got some hot oil ready to go there on the stove. You know tofu, not everyone’s favorite ingredient, are you a fan of tofu? Announcer 3: Yes I am in the Philippines they call it Punkwat… Announcer 2: That’s just fascinating, looks like he cubed it up first, before rolling them up in the flower and dropping them in the hot oil. Announcer 3: Korean is Han Gul. Announcer 2: You know I am surprised he’s not going with a stir fry here, being handed classic Asian ingredients. Announcer 3: Cantonese is Da Pu. Announcer 2: Right, classic Asian ingredients, tofu, mushrooms, easily could have gone for a stir fry; I appreciate the fact that he’s not going straight for that. Announcer 3: Umm, my people call it boring healthy crap. Announcer 2: Although I have no idea where he is going with this. Deep fried tofu, stir fry is probably out of the question. One thing I do know is tofu or not that’s looking pretty tasty. Announcer 3: Cambodians, Tohu. Announcer 2: And he’s throwing something into the pot there. Announcer 3: Its smells good I do believe it is yes, bacon my favorite. Announcer 2: Yes it he’s diced up some bacon, put that in the pot then peeled up a carrot, and it looks like Matt forgot his peeler today. Announcer 3: You have to be careful Matt that is the reason why I only have one thumb. Announcer 2: Absolutely you know I wouldn’t believe it if I hadn’t seen it myself. He peeled up a potato, chopped it up, I guess he’s going to be throwing that into the pot. I am not exactly sure where he is going. Announcer 3: I do believe he is making pasta. Announcer 2: He is going for the onions there, throwing that in with the bacon. And I am pretty certain this is not going to be pasta. But you know, he’s got the carrots, he’s got everything else but the potatoes are really throwing me. Announcer 3: Maybe its Irish pasta. Announcer 2: I am Irish and that’s not pasta. Announcer 3: Yeah but where are the mushrooms? Announcer 2: You know he hasn’t used the mushrooms, we haven’t even seen them, and the tofu is sitting right there, but I don’t see it being incorporated into this mixture. And more importantly, he hasn’t even touched the wine. Announcer 3: I hope there’s some left over. I need it. Announcer 2: I am starting to wonder if even Matt knows where he is going with this, I mean what role is the tofu going to be playing? Announcer 3: Dungeon master. Announcer 1: Sorry to interrupt guys but its time for Matt’s tangent. Matt: The making of tofu from soy, is very similar to how we make cheese from milk. According to Chinese legend, tofu was created when a feudal lord ordered his chef to add salt to his soy milk, more like the order of cheese or butter, we will actually never know. Tofu like rice has no actual flavor, but takes on the flavors of things that it is marinated in, or cooked with. Tofu can be cooked in any number of ways; it can be marinated, grilled, fried or stewed. Enjoy. Announcer 1: Meanwhile back in the kitchen. Announcer 2: He’s got those mushrooms and it looks like he is throwing them into the pot to get them together with everything else. Announcer 3: That’s kind of a family tradition of mine. They really like mixing everything together. But I have to say, I definitely would have made a sandwich out of this combination. Announcer 2: You have got to at least appreciate the fact that he’s keeping it simple. He is stewing everything up in one pot; he is adding the wine there. Announcer 3: I think he may actually save some for me, yes he did, thank you so much Matt. Announcer 2: He is adding some beef stock too; it looks like I guess he’s going for some sort of soup. Announcer 3: You know you can call it soup, you can call it stew, you can call it goulash, call it what you will but I do not like wet food. Announcer 2: Now it makes complete sense why he deep fried that tofu, he got that nice crust on them, now when he throws them into this stew it’s not going to soak up all that liquid and should keep a good texture. Announcer 3: Yeah but why ruin fried food by getting it wet? It’s like eating fried chicken in the pool. Announcer 2: Yeah, you’re right it’s exactly like that, finally putting those potatoes in. Announcer 3: Yeah those potatoes are not making this soup any drier, what a waste of wine. Matt you’re insane. Announcer 2: Well let’s not be too quick to judge here, I am curious to know what Matt was thinking in this approach, Matt do you have to say? Matt: Well, the tofu has been in for ten minutes, I put the potatoes in that will be another twenty minutes. I really enjoy doing twist on traditional French cuisine. Like with the tofu and the shitakes. I know I am going to like it, I hope they do too. Announcer 1: Its plating time. Announcer 3: Well I have to say that is looking mighty tasty. Announcer 2: It really looks like something I saw on my twenty first birthday. It looks like he is just going to be presenting it in a bowl here. Keeping it simple, you can’t blame him for that, there’s not too much you can do to this stew to make it more exciting. Announcer 1: Looks good to me, but let’s see what our judges have to say about that. Matt: With these items I decided to make tofu bourguignon. I went classical French instead of Asian as you might have thought with these ingredients. And so enjoy. Robert: It’s good, um, taste more like a stew. I wasn’t imagining you would do a stew; I was thinking maybe you would sauté the mushrooms in the red wine and then add the tofu in to make it more like a soup. But this is good, this is really good. Scott: Matt I thoroughly enjoy this dish. I thought you would have gone Asian as well but I think the red wine sort of pushed you back in the classical French cuisine. I thought it was delicious, I liked the texture of the tofu, thought it matched the potatoes and they gave a nice beefy texture that wined well with the beef stock that you used, fantastic. Monica: This is very good Matt, I love the tofu, and I am not a fan of tofu so you did a very good job, and I too was surprised that you did not do the Asian. I was expecting a sauté but I really like the flavors. Matt: Thank you I am glad you enjoyed it. Announcer 1: Let’s tally the votes. You made yummy in there tummies Matt, you passed. Matt: Well good I am glad they enjoyed it; you know I did too, and I had fun. That’s the whole point of cooking, don’t be afraid of the kitchen, thanks for joining us, see you next time. Announcer 1: That’s it for this episode of Stump the Chef.

Pencil Spinning - Thumb Around

this will show u how to do the simple thumb around

Peanut Butter, Cactus, Potatoes

Matt is going to have to think hard to come up with a pleasing recipe. Stump the Chef Episode “Peanut butter, cactus and potatoes” Announcer: One seasoned chef, three random ingredients, and three tough judges, its time for Stump the Chef! Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients. Female Announcer: Potatoes, Peanut Butter, Prickly Pear Cactus? Announcer: Now lets play Stump the Chef! Matt: Peanut butter and potato, I think I could go Thai, but what the hell am I going to do with Cactus. Announcer: And he’s off! Announcer 1: And it sounds like Matt has an idea where he is going with this but that’s really going to be the question of the day. What is he going to do with that cactus? Announcer 2: Actually I have a lot of suggestions I grew up eating a ton of cactus. Announcer 1: Really? Announcer 2: Yes, in fact my favorite was peanut butter and cactus sandwiches. Announcer 1: Well that doesn’t sound appetizing at all. Announcer 2: Yeah, um foster parents. Announcer 1: And you can see there Matt cut up a little bit of ginger along with those scallions. He has those sweating in a fairly large pot right now. If I had to guess I would guess we are seeing the basis for a soup here today. Announcer 2: Peanut butter and soup, that sounds nasty. Announcer 1: And this seals the deal it looks like Matt’s adding some heavy cream to this pot, definitely making the basis for some sort of soup. So far we got the cream, the scallions, and the ginger. No sign of our three ingredients and it looks like he is adding some coconut milk to that as well. Announcer 2: That really takes me back to my coconut farm days where I had to get up at three o’ clock in the morning and trudge through the mud to milk the coconuts. Announcer 1: He’s adding a little salt and sugar to this now, not exactly sure where the cactus peanut butter and potatoes are going to fit in all of this. He has got a little lime juice and it looks like he is adding in a touch of Cyan pepper. That’s going to give it a nice little bite. Announcer 2: Coconuts are really hard to herd, they roll around a lot. Announcer 1: You know generally at this point Matt has one of not two of the ingredients in play. But he definitely seems to be taking his time today. We have got the cactus sitting off there to the side, but no idea how he is going to use it yet. No sign of the potatoes or the peanut butter. Announcer 2: Yeah, you have to agree this is looking incredibly tasty right now. Announcer 1: And finally using one of the ingredients Matt’s using peanut butter to the soup? Announcer: Sorry to interrupt guys, but its time for Matt’s tangent! Matt: Potatoes are the worlds most widely grown crop. And are the fourth largest crop in terms of fresh produce. They were domesticated in southern Peru, 2,000 years ago. And wild potatoes can be found growing as high as 13,000 feet. Europeans first encountered the potato in 1537, but up until the 1800’s were falsely regarded as poisonous and unholy, and only fit for prisoners and cheap labor. Now there is so many ways to cook a potato. But my favorite is French fries, twice cooked, a little sea salt. Enjoy! Announcer: Meanwhile, back in the kitchen. Announcer 1: Pulling out one of his favorite appliances now it looks like Matt’s blending up some cilantro. He put some basil in there as well, and spooned in some of that soup mixture. That’s really going to help it liquefy. Announcer 2: Ah, there is the potatoes. Announcer 1: And there you go the second ingredient of the day, he is chopping up some potatoes I am assuming it is also going into this soup. Announcer 2: Hey you could put everything into this soup, one pot, one meal. Announcer 1: I got to say real creative approach from Matt today just takes all three ingredients, throw them into a blender and let’s see what happens. Announcer 2: I would have made a smoothie. Announcer 1: So he’s got the peanut butter in the soup now. We saw him chopping up the potatoes. But still no sign of the cactus, what part do you think that’s going to be playing in this? Announcer 2: You know Matt loves using that blender so much. I was thinking if he is ever a cyborg, wouldn’t it be cool if he had one for his hand? Announcer 1: As long as he was grounded I think that would be perfectly safe. Announcer 2: Wow valid point. Announcer 1: And it looks like the potatoes are going directly in to the soup. That’s all going to be mixed together. Now he’s going to let those potatoes cook down and get nice and soft. Announcer 2: Where is the cactus my friend? Announcer 1: And it looks like the bionic chef has decided to grill up these cacti. Announcer 2: The Weaver 3000 cook’s meals better, faster, tastier. Announcer 1: You can see there he started out by slicing up the cactus before boiling it. This really helps in getting a lot of that sliminess out before grilling it. Announcer 2: That’s what my foster parents called cactus snot. Announcer 1: I am not sure if that’s the culinary term for it. But there is indeed mucus like liquid inside the cactus. Announcer 2: My job growing up was to wash the snot off before you cooked it. Announcer 1: Oh really. Was that before or after you milked coconuts? Announcer 2: Chopping up the cactus now it looks like Matt’s going to be throwing that in the soup as well. Announcer 1: That’s going to be one big pot of mixed love. Announcer 2: It absolutely is you know this is an odd combination today. I have never tried cactus before. I can’t imagine it is going to taste all that great. I wonder how confident Matt’s feeling at this point. Matt what do you think about this? Matt: Well, this cactus here really threw me for a loop. I have actually never cooked with it before. But I am using it for a substitution for green beans and a traditional Asian dish. I think I pulled it off. We will see. Announcer 1: Matt’s sounding slightly on the fence about this. When I got to say he should be fully confident. He is putting the cactus right on top of there and that soup is looking fantastic. Announcer 2: I think it looks like baby shi… Announcer: Its plating time. Announcer 1: Now that’s what I call presentation, putting the soup right into a bowl. Announcer 2: This is a soup Linda Blair would love. Announcer 1: I have to say it’s looking pretty good to me. The cactus and potatoes giving it a nice texture and he is putting the scallion ends in there as a nice garnish. Announcer 2: May the power of Christ compel you to try Matt’s soup. Announcer 1: Amen to that. Announcer: Looks good to me, but let’s see what our judges have to say about it. Matt: I have got here potatoes, peanut butter, and prickly pear cactus. So what I did was make a Thai curry from scratch, with the peanut butter a little cilantro and basil. I then cooked the potatoes in there to make sort of a stew. And then I used the cactus as a green bean replacer, which is traditional in Thai cuisine. I call it three P’s to the wind. Give it a shot. Shawn: Well Matt I am going to keep this short and sweet. I have never had cactus that was an interesting pairing of ingredients. But all in all, I think it was absolutely fantastic. I loved it. Homerun, you passed. Carlos: I love Thai food so this was exciting. As far as the potatoes I thought they added kind of freshness to it when you bite into it. I loved how you kept them whole. And I loved the cactus. It was real sweet; it was kind of something else that kind of exploded in your mouth, which contrasted the creaminess of the soup. This was definitely great. And I am going to take some home with me, so you passed. Rex: I think the flavors in this dish are very smooth. The texture is wonderful and I personally don’t think I would stop until I saw the bottom of the bowl. Thumbs up you did a great job. Matt: Thank you I am glad you enjoyed it. Announcer: Let’s tally the votes. Well I will be flambéed and drizzled in chocolate. Matt you passed. Matt: Yeah I did and you know the judges really enjoyed it, even the unholy potatoes. And you know I had never worked with cactus before but I tried it and it worked out great. I had fun, I hope you had fun. Don’t be afraid of the kitchen and don’t be afraid to try new things. Thanks for joining us see you next time. Announcer: that’s it for this episode of Stump the Chef.

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