I've been following a video maker on Youtube called SaladUK who have been responsible for some of the funniest videos I've seen in a long time.
They take video clips from just about everywhere, from Youtube memes to movie clips to bits of news footage and music promos, and edit them with exqusite comic timing to dubstep tracks.
One of my favourites is 'How to dance to Dubstep Case: 74 Jean Claude Van Damme'.
It perfectly highlights the comical (often unintentionally) performances of JCVD and the ridiculously dirty sound of naughty dubstep music.
Check it out before the copyright gestapo find it:
http://youtu.be/JFLZdrj1nyo
The story of a fellow who changes his life in Balham for a new life in the Suffolk countryside.
Thursday, 26 May 2011
Monday, 4 April 2011
The Royal Wedding 'protest'
I'm hearing more and more mutterings online about the so-called Royal Wedding 'protest' that is being anticipated. The Black Anarchists and other youtube activists are claiming they will be going to London on the 29th April to protest along and perhaps disrupt the route that the bridal couple will take.
If they carry this out, or have incited others to do something destructive or disruptive, there is going to be a whole new kind of trouble.
Instead of just police officers to contend with, the protesters will be surrounded by citizens there to celebrate the event. Many of these citizens will very likely have made the pilgrimage to line the funeral route of the Groom's mother or laid flowers at Kensington palace and as such, will be possessed of a certain zeal towards the royal couple on their big day. It will be rather difficult for police to offer protection to any anarchists that find themselves surrounded by wedding celebrants after throwing something or even shouting something they shouldn't.
I feel sad that the footage of the day will probably be marred by violent clashes and ask what it will achieve other than gain more notoriety for a handful of angry young men.
If they carry this out, or have incited others to do something destructive or disruptive, there is going to be a whole new kind of trouble.
Instead of just police officers to contend with, the protesters will be surrounded by citizens there to celebrate the event. Many of these citizens will very likely have made the pilgrimage to line the funeral route of the Groom's mother or laid flowers at Kensington palace and as such, will be possessed of a certain zeal towards the royal couple on their big day. It will be rather difficult for police to offer protection to any anarchists that find themselves surrounded by wedding celebrants after throwing something or even shouting something they shouldn't.
I feel sad that the footage of the day will probably be marred by violent clashes and ask what it will achieve other than gain more notoriety for a handful of angry young men.
Friday, 1 April 2011
Sake & Sashimi evening
Tonight was the celebration of my fried Dario's birthday. So some good Nihonshu and Salmon Sashimi was in order.
I bought some fresh salmon loin which went down very well, and rustled up some chicken Teriyaki and rice and edamame as well.
Dario brought a bottle of Nihonshu that he'd been given as a gift and we polished that off in short order. It was nice, dry and without any English on the labelling, so we have no clue what it was called.
I then produced the bottle I bought from the Japan Centre earlier today. It was a Junmai called Shunnoten "Takazasu". This was supposed to be enjoyed warm, according to the shelf notes at the store. Personally, we preferred it at room temperature, as warming seemed to burn away the sweet/dry floral notes.
During the meal I ran Godzilla: Final Wars, one of my personal favourites, as you get more monsters for your money, if you are prepared to sit through some preposterous Matrix-clone action first.
After that, it was a showing of Takeshi Kitano's excellent Zatoichi, which never fails to please.
All in all, I think it was a good night and Dario's birthday celebration weekend got off to a great start!
Kanpai!
Sunday, 27 February 2011
Return to the Devil's Cellar
Jasmin and I took a journey into the unknown with a bottle of Casillero del Diablo Sauvignon Blanc 2010 from Sainsbury's. They have it on special offer at £4.65, which is nice. We bought a bottle to go with the risotto Jasmin made with a Sainsbury's TTD Coquina squash. (On a side review: don't bother with theses more expensive squashes, they are watery and rather bland compared to regular butternut)
Anyway, back to the wine. This is a lovely drop, especially when served very well chilled. And I mean VERY well chilled. I slung the bottle into the freezer compartment of my mini-fridge and by supper time it was crisp and smooth as a new tenner!
Tasting notes are spot on: Refreshing, Light bodied, with zesty peach, citrus fruit and gooseberry flavours. We also noticed some elderflower in there which we enjoyed immensely.
I must say, CdD wines have never disappointed and we will be looking to try more in the future.
Anyway, back to the wine. This is a lovely drop, especially when served very well chilled. And I mean VERY well chilled. I slung the bottle into the freezer compartment of my mini-fridge and by supper time it was crisp and smooth as a new tenner!
Tasting notes are spot on: Refreshing, Light bodied, with zesty peach, citrus fruit and gooseberry flavours. We also noticed some elderflower in there which we enjoyed immensely.
I must say, CdD wines have never disappointed and we will be looking to try more in the future.
Saturday, 26 February 2011
The Nightingale Restaurant review
An evening meal at The Nightingale, Balham High Road, was lovely last night.
A succulent baked sea bass for Jasmin and a perfectly cooked rare sirloin steak for me. Quiet atmosphere, unintrusive music, great service and good food cooked to our requirements.
BYOB made the wine choice excellent and great value for money. I chose a Taste the difference South African Pinotage.
Small criticisms; the sea bass still had a couple of scales on it and the hummus starter was a bit steep at £5.20. To be fair, I was kind of vague about what I wanted as a starter and should have asked how much it was, seeing as mots of the other starters were the same price.
We had a lovely time and will be going there again.
A succulent baked sea bass for Jasmin and a perfectly cooked rare sirloin steak for me. Quiet atmosphere, unintrusive music, great service and good food cooked to our requirements.
BYOB made the wine choice excellent and great value for money. I chose a Taste the difference South African Pinotage.
Small criticisms; the sea bass still had a couple of scales on it and the hummus starter was a bit steep at £5.20. To be fair, I was kind of vague about what I wanted as a starter and should have asked how much it was, seeing as mots of the other starters were the same price.
We had a lovely time and will be going there again.
Monday, 27 September 2010
Simonkey's Ginger Chicken ramen
Ingredients:
4 x Sainsburys free range chicken thighs
big lump of Sainsburys fresh ginger
Bunch of Sainsburys spring onions
pack of Sainsburys chestnut mushrooms
3 x cloves of Sainsburys organic garlic
Amoy reduced salt soy sauce
Sainsburys toasted sesame oil
small pack of Sainsburys fresh coriander
Blue Dragon ramen noodles
1 pint Kallo organic chicken stock
To cook:
cut the mushrooms into quarters or halves so they make nice sized chunks and sauté them in sesame oil till they are brown and smaller in size. Put them to one side. Chop the spring onions into 1cm lengths so the retain a bit of size. What them in the bowl with the mushrooms.
Peel and chop the ginger into 1-inch juliennes and soften them in a bit of sesame oil. Take the ginger out of the pan, leaving as much of the oil behind as possible. Pull the skins off the chicken thighs and sling them in the lovely gingery seasoned pan and seal them off. after they've got a bit of brown on them, take the thighs out, leaving the oil behind and cut the meat off the bone lengthwise so you have little strips of roughly cut chicken. don't worry if it's pink inside, it'll cook in the soup. sling all the ingredients thus far into a large enough saucepan with the stock and bring to a simmer. Simmer it all for about 30 minutes and then think about doing the ramen. They only take 4 minutes, so do them for 3, then fling them in the soup.
Chop up the coriander and stir that in before serving.
Mmmmmm nice.
4 x Sainsburys free range chicken thighs
big lump of Sainsburys fresh ginger
Bunch of Sainsburys spring onions
pack of Sainsburys chestnut mushrooms
3 x cloves of Sainsburys organic garlic
Amoy reduced salt soy sauce
Sainsburys toasted sesame oil
small pack of Sainsburys fresh coriander
Blue Dragon ramen noodles
1 pint Kallo organic chicken stock
To cook:
cut the mushrooms into quarters or halves so they make nice sized chunks and sauté them in sesame oil till they are brown and smaller in size. Put them to one side. Chop the spring onions into 1cm lengths so the retain a bit of size. What them in the bowl with the mushrooms.
Peel and chop the ginger into 1-inch juliennes and soften them in a bit of sesame oil. Take the ginger out of the pan, leaving as much of the oil behind as possible. Pull the skins off the chicken thighs and sling them in the lovely gingery seasoned pan and seal them off. after they've got a bit of brown on them, take the thighs out, leaving the oil behind and cut the meat off the bone lengthwise so you have little strips of roughly cut chicken. don't worry if it's pink inside, it'll cook in the soup. sling all the ingredients thus far into a large enough saucepan with the stock and bring to a simmer. Simmer it all for about 30 minutes and then think about doing the ramen. They only take 4 minutes, so do them for 3, then fling them in the soup.
Chop up the coriander and stir that in before serving.
Mmmmmm nice.
Thursday, 5 August 2010
High Steaks
Organic British beef Ribeye steaks from Chadwick's of Balham.
Cut straight from the bone and an inch thick. They had a lovely dark colour to them with a discreet bit of marbling throughout.
I rubbed them with sunolive oil and salt/pepper and left them to reach room temperature for 45 minutes
I seared them individually in a small frying pan, which gave them a richly crisp outer surface, almost caramelised, but still blue-rare inside. Marvelous.
I have to say, I am spoiled now. I shall be keeping my red meat consumption down to rare treats like this, which can only be a good thing, health-wise. After you've tried Chadwick's, there really is no going back.
Cut straight from the bone and an inch thick. They had a lovely dark colour to them with a discreet bit of marbling throughout.
I rubbed them with sunolive oil and salt/pepper and left them to reach room temperature for 45 minutes
I seared them individually in a small frying pan, which gave them a richly crisp outer surface, almost caramelised, but still blue-rare inside. Marvelous.
I have to say, I am spoiled now. I shall be keeping my red meat consumption down to rare treats like this, which can only be a good thing, health-wise. After you've tried Chadwick's, there really is no going back.
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