For Mr. Vershbow, the digital lab manager of the library, and Ms. Federman, his culinary librarian, “washing dishes” implies no soap or water. But it does require a little effort: The process of transcribing the 10,000 menus at the online gallery of the library to make it a complete database search that can be browsed by dish, drink or price, and the name and date.

home his public effort, What’s on the menu?, And has brought together thousands of participants. “The ferocity of the response we’ve had is unbelievable,” said Vershbow, who said he and Ms. Federman only spread the word through social media sites like Facebook, Twitter and Metafilter. Overall, 65,182 volunteers have written on plates of 887 menus since the site went up last Monday.

“For people who love food, write the contents of a menu of age is a strange emotion,” Mr Vershbow said, “and I think people jump on an opportunity to be communion with the past. ”

After more than a year of brainstorming, the project took a step toward reality this month in the library won a scholarship $ 50,000 from the National Endowment for the Humanities to develop an online transcription tool. There are also plans to create data displays of types of food, for example, a map of the variety of oysters or a study of “eating up” on trains and boats. The library also plans to analyze the menus remaining 30,000 or less in its vast collection.

task of transcribing the dishes and the price sounds pretty simple, but some of the menus, most of which date from the early part of the 20 are handwritten in Florida, vanished italics. On March 1, 1900 offers lunch in the lining of the Red Star Line ocean, for example, illegible delegate after the course of cheese. Camembert

Another challenge is the nature of hunger-inducing of the work. “People always say” I’m hungry! “” said Federman, whose own stomach starts to shake at the mention of “anything described as” served on toasted bread. “”

Some of the restaurants represented in the collection, as Keynes Steakhouse, are still open, largely unchanged, but the overall feel of the menu navigation is a simultaneous nostalgia and discovery.

“The food is ready, or not known at the same time,” Ms. Federman said. pea soup, date pudding, beef ribs? Comforting. Chow chow, cream of Victoria, braised box? Intriguing.

A volunteer, David Cervera, published Monday in Twitter a series of revelations about their menu transcripts. “Fun and addictive!” He wrote. “If I could go back to 1900, and $ 20, I could eat like a king!”

original cache of 25,000 menus in the collection gathered over 25 years and donated in 1900 by Frank E. Buttolph, a woman whose hobby was visiting New York restaurants and caterers are for overseas.

“She says frankly that does not care two pins of the lists of foods on their menus, but its historical interest is everything,” said The New York Times in an article in 1904 about it.

Fittingly, members of the army of transcription have begun to imagine what the project in their communities. Mr. Vershbow said he received an email from a student in Portland, Oregon, the day after what is on the menu? began.

“She wanted a party where guests transcription can carry laptops, place your transcript and eat dishes from the menus,” Vershbow said.

The Original Post is Located Here : Hands Off The Menu Library of thousands of volunteers

Let me begin by stressing that all microwaves have diferentespuntos strong. They range in power from 500vatios over 1500 watts. Only within the Mark of the door of your microwave oven must have a label that indicates the strength desu microwave.

Knowing the strength of your microwave oven is veryimportant. Otherwise, you can sersiguiendo exact cooking instructions and still end up with burned popcorn or unite under baked potato! 850vatios I have a microwave oven. All of MyAddress are based on power. (Here’s a great microwave power conversion table.)

Hot dogs are already cooked when you buy them. All you need do is heat them. Place 1 to 4 hot dogs on a paper plate or unplated microwavable paper towel. (If you are cooking more than 4 hot dogs, do it in stages.)

With the tip of a sharp knife, pierce tresveces hot dog at one end, in the center and at the other end. Just breaking the skin. This allows steam to escape so you do not seexplotar!

Coat hot dogs with a paper towel.

Cook on high for 35 segundos.Esto should be enough to heat through but you may need to añadirotros 10-15 seconds.

Remove the hot dogs microwave.

Wrap the bun in a paper towel and kill it for about 15segundos.

You just want warm bread. If more than cooking the bread in the microwave that WILL get very hard and chewy as it cools.

I do not recommend putting the hot dog bread and calefaccióntodo than once. The steam makes calorperro very soggy bun.

For a real pleasure to deal with toast bread hot dog delpollos under broiler. This will make the bread a little stronger and able to keep all extrasusted going to pile on

I like my hot dogs with ketchup, mustard and ketchup … maintain lacebolla, please!

The Original Post is Located Here : How To Make Hot Dogs

“There are all African influences, Spanish and French and all the ingredients involved,” he said. The a la carte menu is crab fritters Louisiana gumbo, oysters with mignonette chayote, scallops with grits, honey and cornflakes, chicken stuffed with andouille and cheddar crust. For a more in New York also have served as red snapper sashimi hummus, black-eyed peas, Long Island duck with green tomato salsa and black king crab legs.

But unless you can identify walnut furniture, you will not find too many references to the South in the decoration. The rise loft has a marble bar, black floors, a brick wall and geometric panels of mid-century style mustard vermilion and teal. There are two intimate private dining rooms.

The Original Post is Located Here : Off the Menu: Salsa

Sasha Petraske, Boccato Richard Ian and present, who own and operate Mata Dutch, along with Zachary Gelnaw-Rubin, who has been a bartender since the hall opened its doors in May 2009, has Quintal founded with ice and cocktail service, Mr.. Boccato, Mr. File and Mr. Gelnaw Rubin serving as the operational core of the team. Quintal work in the same warehouse that killed Dutch call home.

“The other side of the building has been vacant since we moved in a couple of years ago,” said Mr. Boccato. “We always had our eyes in the room.” The company has bought two sides CB300X2 Clinebell carving blocks of ice maker machines, with another on the road. The machines produce two 300-pound blocks of ice virgin every three or four days through a slow cycle of freezing.

While companies that provide ice bars are hardly a new idea, Quintal will focus specifically on high-end ice as intended by the creators of handcrafted cocktails. “I think we are the first of our race in New York to say that this is our model,” he said, “to make this type of ice bars.” Quintal first customer is, natch, Dutch Kills. The company is also in talks with milk and honey, Mr. Petraske neo-speakeasy on the Lower East Side, and has become prominent as a cocktail consultancy contemporary cocktails and wine are also known as a geek, and agreements mixed drink Tales of the Cocktail, New Orleans, and Classic Manhattan Cocktail. Recently opened bar Mr. Boccato, the Tribeca Weatherup, who runs Kathryn Weatherup and Matthew Maddy, not be a customer, last fall, Mr. Boccato ice bar made self-sufficient by installing a machine Clinebell.

Without revealing specific figures, Mr. Boccato said Quintal prices to be “very reasonable” and that the company will work with any bar to create ice that suits their purposes and manufacturing. Would you like your drinks wreath with balls of ice or diamonds? It can be done. But if you are having a wedding or bar mitzvah and is looking for a decorative sculpture, look elsewhere.

The Original Post is Located Here : Ice Bar with a Pedigree

Asparagus Teriyaki Chicken Guy Kawasaki

Buyasparagus that has good bright green stems and nose look dry or wrinkled. Depending on the season, you can buy asparagus that pencil thin stems or which are three times thicker than a pencil! I prefer the slightly thicker stems, then peel. Many years ago, my old friend Roger Bennett (from London, Montreal and St. Remy) taught me the trick to peel.

Asparagus is sold by the bunch. There are approximately 14 to 18 spears deespárragos per cluster. Have about 3 a5 spears per serving.

Do only what is going to eat for dinner. Asparagus cooks very quickly in the microondaslo there’s no point in making enough for leftovers.

When not using immediately, wrap it securely plastic and refrigerate. It should take about 3-4 days

Preparation.

wash a bunch asparagus in cold water models.

Trim away from laabajo 1 / 3 of the stems. Lael tip asparagus is very tender, but the lower you go in the stem, the more places it lasted.

If you double stud, of course, pressure at the point where it goes from tender to hard (which is usually about 1 / 3 of stem).

Leslie shows this s method in the post startcooking.com ‘roast asparagus with garlic sauce.

Now you can use the short nuevamás “broken” the stud as a guide to cut the rest of the group.

Peel tallosde so that they are the same width as the punta.Esto ensures even cooking. Really thin stalks of asparagus is not necessary to peel.

Place espárragosdos to deep rectangular dish three.

Add unCucharada water.

Cover the plate witha plastic wrap. Leave a small opening in the corner LADE steam to escape. (This tambiénayuda the plastic wrap is wrapped in shrink almost losespárragos. When that happens is muchmore difficult to remove the plastic wrap. (Sercuidado not to burn with the hot steam!)

Set the microwave on high heat and cook the asparagus 2 room minutes and 30 seconds. deseasus to be more tender asparagus, cook for another 30 seconds or less.

Make sure not to overcook the asparagus. Not only becomes cooked asparagus puree, but develops in a very nasty green.

Asparagus is great served hot or cold. If to be served cold to get the spears quenecesidad cooled cooked quickly or lose the will to sweat bright green. You can throw them hot in a bowl of ice water.

or in a colander and run cold water over the spears.

For more tips

startcooking.com visit Mantengaque blanching vegetables Fresh: Learn to Blanch

Thanks

Ingredients:.

(Makes 3-4 servings)

The Original Post is Located Here : How to Cook Asparagus