Monthly Archives: January 2008


By Henry Gregor Felsen



Mike Revere was leader of his high

school gang.  He set the fads, made the

decisions.  The exhaust pipes of his

bronze coupe blasted his victories in the

drags.  And Donna Whittier, loveliest,

coolest blonde in school, was his girl.


But then Dave “Outlaw” Galt moved

to town.  Outlaw had utter contempt for

authority.  The gang was dazzled

by his $4,000 Chevy.


Mike saw he had to fight for his title.

His answer to Outlaw’s bid for power was

a new kind of hot rod club–

He called it CRASH CLUB !


Leave a comment

Filed under Books, Hot Rods

Free Advice II: Cookware

A really smart lady recently asked me for advice on buying a set of cookware.  In order to drive more traffic to my blog I’m going to reply here, send her the link, and annoy all three of my regular readers with this post.  {8^)

First of all, don’t buy a full set of any brand of cookware.  Aluminum, Cast Iron, Stainless Steel and Enameled Iron all have their strengths and weaknesses.  Shop around, and cherrypick individual pieces based on how you will use them.

For example, here are the top six pots and pans in the Sidemeat test kitchen:

1. 12″ Teflon coated heavy Aluminum Fry Pan. 

Mrs. Sidemeat was complaining about all the food stickage on our expensive Stainless Steel and Anodized Aluminum fry pans.  I told her to go to Wal*Mart and buy the heaviest Al/Teflon 12″ pan she could find.  We’re still using it nearly every day 5 years later, and it cost a whopping $30.00.

2. 10″ Cast Iron Griddle.

Cast Iron needs a little tlc at first, but once it gets seasoned it’s good forever.  We use this for steaks, chops, and burgers.  Don’t buy one with the grill-like ribs.  Flat cast iron is what you want.

3. 12″ (30cm) Enameled Cast Iron Brasing Pan (With Lid).

Le Creuset stuff costs some dough, but for low-and-slow-cooking there is no better choice.  Osso buco, stews, lamb shanks, chili, sauces…  Oh yeah.

The enamel coating makes these pans bulletproof and even idiotproof.  No seasoning or maintenance required.  The cast iron construction makes for even heating, which is important for low heat wet cooking like simmeringand braising.

4. Saucepans, Small to large. 

Brand not important, I like a Stainless interior with an Aluminum or copper clad bottom, with SS on the outside.  Can you boil water in them? If yes, they’re OK!

5. Big Enameled Cast Iron Stew Pot.

Ok, get your wallet out.  But remember, Enameled Cast Iron is the best material for slow cooking all sorts of soups and stews.  Don’t cook acidic foods in bare Cast Iron.  Trust me on this one.

6. Big Ass Pot.  Eight Quart or bigger. For piles of pasta, potatoes, crabs, lobsters, etc.  Aluminum is fine, and at this size weight is an issue.  You can get fairly inexpensive Al or Stainless B.A.Ps from a kitchen supply house or on the Intarwebs.  Don’t enter “big ass pot” into Google though.  You have been warned.

Ok, I think that’s about it on pots and pans.  No one ask me about knives, or I’ll go on for pages.  Yes, I’m looking at you, you knife abuser! (coughcoughwendycoughcough)



Filed under cooking

Ironic Video of the Week

Amy Winehouse - Live - Rehab

This is a really cool, stripped down live version with just Amy, her guitarist and bassist.

1 Comment

Filed under Music Videos, Video of the week

Tonight’s Commute


This is the view to the North from the top of Cullowhee Mountain.  Normally you can see the towns of Cullowhee and Sylva, but tonight they’re socked in.

The house in the foreground is for sale if anyone’s interested.


1 Comment

Filed under maps, Photos

The Fireplace Is Done!

Click for Pics


Leave a comment

Filed under Projects

Video of the Week

The University of Arizona marching band performs Radiohead’s “OK Computer”.

No, I’m not kidding.

Part 2

Part 3

Leave a comment

Filed under Uncategorized

Free Advice

When you’re setting green locust fence posts be sure you put them in root end up.



Leave a comment

Filed under Landscaping