Via Animal NY: Taking an encyclopedic method to trash art, photographer Paho Mann went recycling bin diving. He fished out 6,000 trash-bits, digitally cataloged them and reorganized by color, material and purpose. The artistically presented results are an obsessive anal compulsive’s dream. Slideshow via Design Observer.
I have a new job with an office that faces the East River and Roosevelt Island. I see tug boats all day and think my view is amazing. The reflection in the photos is the back of my computer monitor.
Today I saw two identical tug boats moving two identical ships going opposite directions. It appears that they both have helicopter landing sites on them. I was perplexed by these two ships passing in the day. It’s such a great view nine stories directly above the East River (on the Manhattan side).
Posted in Uncategorized
Tagged East River, Roosevelt Island, the view from my office, Tug Boats
Stop ignoring those beautiful beets in the produce aisle. Fear not the process. Cut their leaves off, wrap them in tin foil and bake them on a cookie sheet for 75 minutes at 400 degrees. When time is up, take them out and unwrap them carefully. Wait 5 minutes, then peel off their skin (very easily) by having a paper towel between your hands and the beets; it’s the perfect texture that will take the skin right off. Let them cool, slice ‘em up and eat alone or on a salad. You will not be disappointed.
This is where shopping carts are born before they become the official transport tool for redeemable plastic and glass by the many freelance recycling surveyors of our fine cities. From the little bit of land between the McGuinness BQE off-ramp and Meeker Avenue.
Posted in Greenpoint
Tagged BQE, Brooklyn, Greenpoint, McGuinness Blvd, shopping cart
Sorry, DickChicken, but you’re not missed. From under the BQE.
Hi y’all. Sometimes I get a little lost and forget that people rely on my blog for tasty morsels of non-information, until someone emails me and calls me out. I got a full time job and blah blah blah.. okay, back to Greenpoint, Brooklyn. This dude on Nassau & Monitor was drunk on life, beligerent, yelling and in possession of one fine ladder and shopping cart. He had b-baller in the background stuck in his tracks. He had me whipping out the digital 1993-quality camera (iPhone) ready to post some shit on Brooklyn Imbecile.
This recipe is actually my favorite parts of three Roast Beef recipes, two coming from the Internet and one from the mouth of my local butcher. But more importantly, it’s the single tastiest thing I’ve made in a year and each piece gets its own individual, “Yummmmm”! Sorry, the pictures aren’t great. My iPhone refused to focus on the meat! If you live in Brooklyn, or close by, go to The Meat Hook and have them tenderize the meat for you; they have this 48-micro-blade device that tenderizes meat like a champ and their meat is vegetarian-fed, local and delicious.
Ingredients Needed:
2 lb. slab of Sirloin Tip 3 tblspn Soy Sauce 1.5 tspn Fresh Ground Pepper .5 tspn Kosher Salt .5 tspn Onion PowderA trusty oven thermometer; you can’t make this without it.
Put beef into a container that has an airtight lid (or use plastic-wrap).
Mix all condiments (except for the olive oil, which is for later) together and rub it into the beef with your hands.
Seal (or cover) and let it marinate in the fridge for at least 24 hours.
Take beef out of fridge and let it sit out for at least an hour. You want to cook it at room temperature, but make sure it’s sealed or wrapped. You don’t want it to dry out.
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Preheat over to 375 degrees.
Rub half a tablespoon of olive oil on each side.
Now you’re going to cook the roast directly on the oven rack, so make sure it’s clean. You will also need a second oven rack below it with a foil drip pan to catch all the dripping fat that occurs when you use this simulated convection oven technique. Place the roast fat side up so when the fat melts it will bathe the entire roast in its juices. This technique means you do not have to ever flip the meat over. Don’t Flip It!
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Make sure the oven temperature is at 375 F and place roast on oven rack fatty side up.
Brown the roast for 18 minutes.
Then reduce the oven temperature to 225 degrees. Open the oven door and keep it open until you can confirm on your trusty oven thermometer that it is 225 degrees.
Roast your beef at 225 F for about 1.5 hours; definitely re-check the temperature every 20 minutes to make sure it hasn’t fluctuated.
And definitely cut some small pieces off of the side to get an idea of how much has been cooked. You don’t want it to be raw in the middle, but you definitely want it to be quite bloody.
Always use caution and under-cook it instead of over-cooking it. Buying your meat from a reputable, sustainable butcher means your meat is safer to eat rare.
Remove your roast and wrap it in aluminum foil and allow the meat to relax for 15 minutes.
Cut thin, long slices with a quality knife and eat it hot immediately or cold a day or two later, both ways equally amazing.
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I have created a one page Word document (below) for this recipe if you want to print it out.
Posted in Food, Food Review, Greenpoint
Tagged Brooklyn, Food, Greenpoint, recipe, Roast Beef, The Meat Hook
Okay, here’s my last entry from the great city of Vancouver, British Columbia. I only found this because I saw some hipster already taking a picture of it, but I doubt he’s got a Brooklyn blog, too. No comment really, it’s just an interesting juxtaposition of images.
I loved my Big Wheel when I was a kid. I’m sure motocross & X Games champion, Travis Pastrana, loved his, too. And now it has come full circle. I could watch this video over and over and over again, but then again, I’m just a Brooklyn Imbecile.
Posted in Uncategorized
Tagged Big Wheel, motocross, Stunt Jumping, Travis Pastrana
