28.2.09
27.2.09
26.2.09
Event: March 20th EVEN FURTHER Final Winter Formal at Botanica!
BLT/IDM is proud to co-host EVEN FURTHER's Final Winter Formal at Bontanica. In a delicious mix of gourmet cocktails (can you say cacao infused vodka?), fashion and dancin' good times with DJs Carmine P. Filthy, Rudy M. Sixteen and Vida --Botanica will have the best, dare I say classiest, free dance night in Brooklyn. Friday March 20, 2009
10pm-4am
No Cover / 21+
@ Botanica
220 Conover Street
Red Hook, Brooklyn
18.2.09
16.2.09
15.2.09
14.2.09
Tini: Rose's Are For Lovers + Blog Love from Brownstoner
Message from the lady-bosses at Tini Wine Bar Cafe:
We were also in Brownstoner! If you've come in, go ahead and give us a Brownstoner rating! Don't be shy, friends. I'll be slinging those hazelnut paninis tonight. Hope you see you, lovers.$1 Off EVERY Glass of Rose in Stock
To support an abundance of L-O-V-E....tini is offering $1 off every glass of Rose in stock on Valentine's Day. We have a lovely assortment available for your drinking pleasure.
Try a sensual Rose with our delectable Chocolate Fondue or Dolce de Leche Fondue. Hazelnut Panini and Monica's oh-so-scrumptious home made chocolate truffles rand world class Chocolate Torte round out the dessert menu for this special day.
We will also be offering a flight of Rose's. This is a great way to sample several of our delightful Rose's without committing to a full glass.....great for all you commitment phobic sort.
Even if you don't have a lover, there's nothing like a little treat for yourself on Valentine's Day.
When & Where ?
Saturday, February 14th beginning at 5pm
tini wine bar
414 Van Brunt St. (between Coffey & Van Dyke)
Brooklyn, NY 11231
B61 & B77 Bus drops you right at our front door
13.2.09
11.2.09
Video : NAME THIS FRUIT / NAME THIS TUNE #1
NAME THIS FRUIT / NAME THIS TUNE #1 from BLT / IDM on Vimeo.
Hints: All songs have been shared on my Google Reader feeds (right sidebar).
Comments on Vimeo, Facebook and other posts outside of THIS ONE do not count!
Mix: 8bitcollective Watch
Nekkid VJ, Entter models a shirt with my favorite Casio on it, the Sk-8! Hold on to your screen, I scoured my recent favorites from 8bitcollective:Go Motion - "OceanSideArcade"
xMagikoopax - "8bit Cheesecake"
ast0r - "spektrumz"
wavdash - "Flat Soda"
Tricycle Eater - "Mirando" (Ratatat cover)
bitmuch - "Mad Again Gameboy"
nordloef - "Brooklyn is Brooklyn"
Event: Chili Takedown in the Voice!
I know this is my tray of chili because I was the only one with a bamboo serving spoon!
10.2.09
Quick Bite: Music Will Heal My Takedown Woes
- Damn this Futurecop track is bomb! [Welcome to the Dance Club]
- Bed Stuy is getting a fancy speakeasy and will J. Timberlake bring NY some Southern Hospitality? [Grub Street] & [2]
- Felix Cartel brings it with this From Monument to Masses remix [DISCODUST]
- Two words: BACON VODKA. Is it better than the garlic-dill at Russian Vodka Room? [Tastespotting]
- Ah, a Twins remix of Asobi Seksu. Delightful. [Fluo Kids]
- Someone, quick. Buy me this champagne lollipop with 24k gold! [Edible]
- I hate that I love this MGMT's "Kids" redone by the Kooks [Hyperbole]
9.2.09
Cooking: My Homemade Chili Powder + Takedown Defeat
What was that up front kick and slow burn in my Cocoa Coriander Chili at yesterday's Brooklyn Chili Takedown? Check me out in my purple dress on FREEwilliamsburg and the Village Voice Slideshow!
DLV's Chili Powder
Makes approx. 3/4 of a cup
2 Dried Serrano Peppers
3 Dried Chilis de Arbol
2 Dried Ancho Peppers
2 Tablespoons of Garlic Powder
2 Tablespoons of Cumin Seeds
1 Tablespoon of Smoked Spanish Paprika
1 Tablespoon of Mexican Oregano (Epazote)
Toast the cumin seeds in a medium heat frying pan until they are fragrant. De-stem all of the peppers. Toast the Serrano, Arbol and Ancho in the same pan until they are pliable. Place all the ingredients in a high speed blender or food processor and pulse until a powder forms. Sift the mixture and bottle it up for use.
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A fun time was had by all despite the outright PANDEMONIUM at Union Pool last night. It was great to hang out with some of the competitive BKLYN chefs again, some of whom did not compete (coughKarol+Michaelcough). We stood by with Cathy Erway at the fire pit, wondering at the line of people that extended to the front steps of the venue. If you know my roommates and I, I'm obligated to highlight Nick Suarez's acclaimed lucky #7 "If you like it you shoulda put a ring on it" Chili with pineapple-braised brisket, roasted butternut squash and maple syrup (sign pictured above).When it was all over, BLT-IDM walked away with a Brooklyn Kitchen t-shirt and scraper. Must find things to scrape! We'll meet again soon, Takedown!
8.2.09
Mobile: Taco al Pastor from Tepango
5.2.09
4.2.09
Cooking: Tomato Confit from On the Line
I always burned my tomato confit. They'd have black, sugary singed bottoms when I'd try to peel them from the baking sheet. In the formal sense, confit is a French technique where you preserve meats or fruit. In Ripert's book, it is oven-drying. It was easy, but took a long time. The results were stupendous! The little tomato wedges were bursting with flavor.First, you peel and core two tomatoes.
Then you slice them in half, then 3/4 inch wedges. Season them with salt, thyme and a drizzle of olive oil.
Then bake them at 200 degrees for 1.5 to 2 hours, until they reduce in size and dry out. This was my mistake! I baked them for too long and too high. Patience pays off, I guess.
3.2.09
Event: Taste My Chili at the Brooklyn Chili Takedown!
Shoot! I'm sweatin' already. According to our host, Matt Timms, the Chili Takedown has CLOSED competitor entry! That's a lot of pressure, man!Matt declared in an email: "We have 30 people competing, and I for one am terrified. You guys can still come down and eat all the chilis for a measly $10, but for the first time in Takedown history, we have to cap the competitors!!!"
I'm taking a trip to Fairway for supplies tomorrow. Bring it on!
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