An unidentified man drowned off the shore of Venice late Saturday while on a group fishing excursion.

The middle-aged man entered the water just north of the Venice breakwater at about 11 p.m. and was caught in the current, Los Angeles County Lifeguard Chief Mickey Gallagher said. Witnesses heard him yell for help but could not see him in the dark.

Lifeguard and LAPD search units responded to a witness' 911 call and searched the water until an LAPD helicopter found the man floating face down near the breakwater rocks at about 11:20 p.m., Gallagher said. The man was unconscious and unresponsive when he was found, and was pronounced dead at the Daniel Freeman Marina Hospital shortly before midnight.

The Los Angeles County coroner's office had not identified the body as of Sunday morning.

– Abby Sewell

Tyrone Slothrop
said…

I have two of them, four-inchers. In my misspent youth I was a salmon buyer in the wilds of Alaska. I lived on a float house in the middle of nowhere. The fishermen would fish all day and then pitch off their catch in the gloaming. I would write them a check and work into the night icing down the fish. That left all day for exploring my little cove in a skiff. I found the balls floating in the kelp. One of them has a crack in the "button" where it was cut off the glass blowing tube, and there are a couple of tablespoons of water inside. I picked up that ball twenty-eight years ago, and the water is still inside. Sorry if I'm being boring– glass fishing floats bring back memories.

7/23/10 8:50 PM

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Learning to Recognize and Appreciate What God Has Done for You

How many times have you heard someone complain about the way his or her life is going? How many times have you heard the same complainers thank God for what He's given them and done for them? Does it get old and
 tiresome to you, listening to people constantly complain about this or that? Why is it that these people are unable or unwilling to open their eyes and see how richly God has blessed them? Are they too proud? Too lost in their self-pity? Too angry with God for something they did or didn't do, not Him?

Here's a question even closer to home. How many times have you complained about how awful you think your life is? And when is the last time you thanked God for His blessings? Do you think the people that hear you complain about how lousy you think your life is enjoy listening to you, knowing that you are blind to the overabundance of blessings God has bestowed upon you?

God never promised this life would be without problems and hardships. He did promise us He'd always be with us, that He'd never leave us. We often leave Him though; especially when He doesn't do something for us that we think He should. God's promises are not for those that don't live for Him or follow Him. Do you really think God will bless you when you're not living, as He would have you to? God's not going to bless someone that's not living His Word, or someone that hasn't asked God to forgive them. I don't think God is going to bless someone that hasn't forgiven him or herself.

How has God blessed me, you ask? All you can think of are the mountains of bills, the kids are sick, the job is unstable, the marriage is falling apart, talk of war is everywhere, etc. You think, and are sure to let all around you know, that your life is terrible. You complain that God doesn't care, hasn't blessed you, and has forgotten you, to anyone and everyone that will listen. You're so blind that you can't see the nose attached between your eyes.

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Food science is not necessarily the career that comes to mind when you think of shady back room dealings and large payoffs in the form of used greenbacks slipped under bathroom doors. Yet how else would corporate
 behemoths like Coca Cola, General Mills, (and on a much, much smaller scale, Chelsea Milling Company, producer of Jiffy Corn Muffin Mix) manage to keep their secret recipes from being smuggled out of their labs and sold to the American public? What, in reality, is keeping a group of food scientists from analyzing the exact ingredients in any given product, down to the milligram, and broadcasting the reconstructed recipe via World Wide Web using a shell account set up through a sub-station in Antarctica?

There is a niche market for that kind of thing – websites with names such as www.topsecretrecipes.com and books like “Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains” exist so that, when the mood strikes, you can whip up your own little slice of Applebee's heaven without having to leave a tip for less-than-stellar service. But none of these painstakingly constructed references hold the recipe I've been searching for: how to make Jiffy Corn Muffins without using Jiffy Corn Muffin Mix.

Even the biggest restaurant chains have their dirty little secrets. Marie Callender's Restaurant and Bakery? According to one of these tell-all recipe websites, their “famous” cornbread is supposedly a box of Jiffy Corn Muffin Mix added to a box of Jiffy Yellow Cake Mix. How is it possible that Jiffy, introducing their Corn Muffin Mix in 1950, has not only survived all these years without producing one line of advertising, but has done so at a significant rivalry to Bisquick? How have they been able to so subtly – and successfully – take over the hearts and minds of America, infiltrating our dry-goods aisles and kitchen pantries?

And why, I've been asked, won't I just make corn muffins from The Mix? Why do I insist on wasting all this time trying to find a recipe that tastes just like Jiffy when I can just add one egg and 1/3 cup milk to the contents of the little blue box and be done with it?

You are nearly certainly aware of this, but is not just any Monday. In the same way that we all remember September 26, 2006 as the debut of Burger King's Chicken Fries, April 12th, 2010 will be seared upon our historical consciousness as the premiere of the new KFC sandwich, the Double Down. I'm afraid I must confess that when I—a connoisseur of speedily-prepared foodstuffs—first heard about this sandwich, I found the concept distasteful and thought myself unlikely to sample it. But here I am, having eaten both of the available versions and writing about them on the internet.

If you aren't familiar with the Double Down, here's some marketing language from the Colonel's website that breaks it down:

The new KFC Double Down sandwich is real and it's coming April 12th! This sandwich features two thick and juicy boneless white meat chicken filets (Original Recipe® or Grilled), two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel's Sauce. This product is so meaty, there’s no room for a bun!

One of the things about this blurb is that they had to make sure people understood that this was not actually some sort of prank or illusion. Which makes sense really. If someone told you KFC was coming out with a sandwich that used either grilled or fried chicken in place of bread and bacon as the "meat," accompanied by multiple layers of cheese, and then a sauce, you might assume it was some clever comment on America's obsession with fast food and subsequent obesity. So I suppose an assertion of the product's actuality is both warranted and necessary.

Also, KFC is not lying. An accurate review of the sandwich is pretty much: "This product is so meaty, there's no room for a bun!" In fact, I should probably stop wasting everyone's time because that's the most systematic description of the sandwich that could ever be written. But you know what? I ate both of these things. You're going to sit here as I walk you through each component of this "sandwich"/"product" and like it.

So let's get to it and break the Double Down piece by piece.

The "Buns"/Fried Chicken and Grilled Chicken

There are two options when ordering a Double Down: one can either select the grilled version or the fried version (or, in my case, both). The grilled version offers the breakout (right?) KFC item of last year: the Grilled Recipe filet. It evokes a less ambitious Boston Market/Kenny Rogers' rotisserie chicken. It's not terrible, and is actually probably than you would think it to be, but it's definitely not good. (to clarify the comparison, let's establish in the context of this review that the Boston Market/Kenny Rogers' rotisserie breasts are sufficient but not exceptional.)

The fried option is essentially the chicken breast they serve in the buckets that you may or may not remember from your childhood depending how awesome or unawesome your parents were. While undoubtedly palatable, I've never found the Colonel's blend of flavors to be my cup of tea. Which should not be taken as a disparagement of all fast food fried chicken; I am no stranger to Bojangles' and Popeyes—the former being much superior than the latter, but both ranking significantly above KFC for me.

What I'd point to as the major flaw in this sandwich—in its underlying principle, really—is that both varieties of chicken, particularly the fried, out-muscle and overpower the rest of the sandwich with the intense taste of saltiness. Make sure you get a drink. Actually, if you're ordering the Double Down, you should probably get water instead of a fountain soda, because you are going to be really parched both during and after the act of consumption. Also, you don't NEED a soda.

The Bacon

Sadly, the belly of the hog is pretty much an afterthought. To be frank, by the time I had turned my attention to the grilled version I was unable to perceive even the existence of bacon. I thought to myself, "Hey, maybe the grilled one is the 'healthy' version! Maybe I could try this again!" But nope, that wasn't the case: There was bacon in that one too, only I just couldn't tell. It's either because the chicken, cheese, and sauce are all so flavor-full/salty and the bacon is kind of "meh," or because the bacon is kind of flimsy and afterthought-y. Or maybe it's because I was eating my second KFC Double Down in the span of 15 minutes and at some point your palate gives up and says, "F you, if you're not going to treat me with respect you don't deserve to taste." I'm still not sure.

The Cheese

If you like gooey cheeses that promise the suggestion of a flavor with which you are familiar without actually presenting such flavor, this is going to be up your alley. The cheese, much like the chicken—or perhaps because of the chicken—has sort of a salty and nutty thing going on. It's more identifiable than the bacon while eating, but this may be more a product of consistency than actual flavor.

The Colonel's Special Sauce TM

It's pretty much Thousand Island dressing. I think it's safe to state that when a fast food chain promises a special sauce, it's going to be Thousand Island dressing. If you're share my affections for the McDonald's Mac, note that that special sauce is also Thousand Island dressing, even though if have waded this far into a review of a fast food sandwich that uses chicken instead of bread this is certainly a fact of which you had prior knowledge.

(Sidebar: Did you know that there's actually a place in the world that is called Thousand Islands, somewhere between us and Canada, that may be the origin place for Thousand Island dressing? It turns out that there's a pretty interesting—relative, perhaps, to this review—debate about it on the Thousand Island dressing Wikipedia page! Spoiler alert: passive aggressive comments arguing about salad dressings are behind that link!)

Nutrition (LOL!)

So KFC claims that the two Double Downs only have 540 and 460 calories each (fried and grilled, respectively). At the risk of being unfortunately unpleasant, I'm forced to express my disbelief of those numbers, because there's no way that these things have less calories than a Massive Mac (without cheese!). Also, if you look on the board at your local KFC (or at least at my local KFC), there's a calorie count for the meal, which comes with potato wedges and a drink (you fatty!), that counts the calories at 475-1080.

Further to this issue, Susan Levine, the nutrition education director for the Physicians Committee for Responsible Medicine, has issued a letter to Yum! Brands Inc. (operators of KFC, obvs) insisting that the shouldn't advertise the Double Down to children. Levine feels that the "sandwich" is a "troubling symbol of corporate irresponsibility." She also believes that the FDA should restrict Double Down advertising in a similar manner to the way it handles tobacco advertising. Sorry, phallus-faced Camel who's eating bacon surrounded by pieces of fried chicken, your kind isn't wanted here.

(Sidebar 2: Did you know that KFC also offers a Double Chocolate Chip Cake that is 1700 calories? I mean, truth be told, it looked pretty dope, but 1700 calories? Holy crap.)

Overall

Should you eat this? Probably not. It is very much what you think it is, a sloppy and salty mess, and will make your stomach hurt for several hours after you've consumed it.

Still, I asked the KFC employee behind the counter how the Double Downs were doing, mostly in the hope that I would have been the first one to order this creation. It was not to be: Apparently my local KFC affiliate has been serving them for "a few days" already. In fact, they are "selling a lot so far." So I guess that's cool. America, we did it! We, like the Double Down, are pretty much exactly what people think we are.


Awl publisher David Cho previously reviewed the products prepared on the new Burger King broiler. The Awl has no financial arrangements with KFC or its parent company Yum! Brands, which should be pretty obvious right now.

Cook the Book: Northern Fried Chicken

Posted by Caroline Russock, April 8, 2010 at 1:00 PM

[Photograph: Caroline Russock]

All of you fried chicken traditionalist out there take warning: This is not a typical Southern fried chicken recipe. There are ingredients and techniques within this recipe for Northern Fried Chicken from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg that will go against all previous fried chicken notions.

Now that we have that out of the way, let's get down to the genius and timeliness of this recipe. In the week following Easter folks are always looking for creative uses for their leftover eggs, but this recipe addresses another holiday leftover: Passover matzo. The Bromberg Brothers' fried chicken is coated in a mix of matzo meal and flour, which gives it a crust that is worlds away from your typical fried chicken. It's lighter and crisp in a way that brings to mind a cornmeal crust. Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan. The last bit of atypical preparation is sprinkling the hot chicken with the Bromberg's Fried Chicken Seasoning once it comes out of the fryer. Since the coating isn't seasoned at all, this post-fry application of the Old Bay-like spice mix is where the majority of the flavor comes from.

So, there you have it: Northern Fried Chicken thought up by two French trained Jewish boys from New Jersey. This fried chicken was like no other recipe ever attempted at home, or eaten out for that matter, but it was really tasty. On the scale of making fried chicken it was not all that time consuming since there was no need to soak or preseason. All and all, pretty good, and even better when served with some honey as the Brombergs recommend.

Win Bromberg Bros. Blue Ribbon Cookbook

As always with our Cook the Book feature, we have five (5) of Bromberg Bros. Blue Ribbon Cookbook to give away this week. Enter to get here »

Northern Fried Chicken

- serves 4 -

Adapted from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg.

Ingredients

6 cups soy oil
1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
4 egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Perfect Roast Seasoning (recipe follows)
1 teaspoon Fried Chicken Seasoning (recipe follows)
Mexican honey (or any honey you prefer), for serving

Procedure

1. Fill a massive pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375°F.

2. Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a big shallow bowl. In a separate shallow bowl, combine the matzo meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken piece into the matzo mix and tap off excess.

3. Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper towel-lined plate. Sprinkle immediately with the perfect roast seasoning, then coat the pieces with the fried chicken seasoning. Serve with gravy if you like, and honey, for dipping.

Perfect Roast Seasoning

- makes about 2/3 cup -

Ingredients

1/4 cup plus 2 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 1/2 teaspoon dried thyme

Procedure

Combine the salt, pepper, and thyme, and store in a covered container.

Fried Chicken Seasoning

- makes about 3 tablespoons -

Ingredients

2 teaspoons hot paprika
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper

Procedure

Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne
pepper, and store in a covered container.

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Fine isnt it ?

Canon PowerShot SX20IS 12 1MP digital camera combines the best professional camera features High End with its sleek size, small and compact. Prevailing among its peers since its introduction in mid August this year. SX20IS 12 1MP boasted superiority of advanced cameras and the perfection of the Movie Maker excellent. Allows you to record videos

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-sx20is-12-1mp-digital-camera-and-high-end-photography

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Mumbai

Theatre buffs have a lot to look forward to this weekend. Catch the English play ‘Wedding Album’ (see picture) at St Andrews, Bandra, Mumbai on March 21 at  7.30 PM. The play is directed by Lillette Dubey. Watch the play ‘Stiff Kittens Medicine Show’ at  Blue Frog, Lower Parel, Mumbai  on March 20 at 9pm.  The Hindi play ‘Doobi Ladki’ (directed by Bhanu Bharti) will play at NSD, Delhi on March 19 at 6.30.

If pub-hopping is what you are looking forward to, then be a part of the Bar Crawl in Mumbai March 20, 8pm. For details, call 09619207356.

Watch the documentary ‘The Glory Unfolds’, directed by Benot K Behl, at Gulmohar Hall, IHC, Delhi on  March 21 at 6.30.

For amateur and professional photographers, there is a chance to explore Bangalore and click loads of pictures. Be a part of Photography onthemove: Bangalore photo walk at Anil Kumble Circle (Near Hard Rock Café) Bangalore on March 21 from 5.45 pm onwards
 

A few words from the charming bride-to-be:

I really wanted a vintage, country feel and our photographers captured what I wanted perfectly. We used Brandon’s grandfather’s truck that had been passed down to him. It’s still in great condition and it was special that we could use it for the photos. The funky, blue chair was my great grandmother’s, and I’m glad that we could incorporate it as well. We chose to take the pictures in Tenaja, CA which is where my family home is. I’ve always loved the huge oak trees, and thought it would make the perfect setting for our engagement pictures. We had such a good time shooting these pictures. Greg and Tim from Brightwood Photography did a wonderful job!

A wonderful job indeed! Thanks so much for getting my goat today (in a good way, of course).

XOXO, (the other) Abby from Life in the Super Burbs

40 Excellent Examples of Black and White Photography

graphicalerts.com —
Black and white photography attracts you with its detailed attention to composition, lighting, perspective and the context it is shot in rather than the play of beautiful colors common in other forms of photography. This is the main reason of its impenetrable allure.Here we have collected 40 truly excellent examples of black and white photography.

Fine isnt it ?

CheckSee|Look at} few home pictures i like.