Category: Me and Mine

Sansone’s Restaurant, Malone, New York

Sometimes a place is a good place not because it is surprising, rare or new but because it represents a sort of joint well. For my money, the Lucky Inn in Pembroke was a classic Canadian-Chinese buffet. Similarly, Pizza Rodini of the Truro of my youth was the best greasy circle of za.

This is how Sansones struck me. The food was mild “New York diner Italian with attached bar”, the service was good and the price was fair. The scalloped edged plates and saucers were classic. The inside of the place is a little dark but busy like a antique store filled in large part of Sansone related stuff – but also Adirondacks outdoorsy stuff – which kept the kids occupied as did a number of large fish tanks.

Should you go? Will you be in Malone, NY sometime?

 

 

 

 

Doin’ What Comes Natch-ru-lee

It’s sad to wait for the last day of your 43rd year to find your calling in life. Now I have to get subscriptions to Banjo Man, Banjo Now and other cool magazines. I’ll have to ask the Flea for tips and drop by unannounced whenever I need to run a new plunky lick or two past him.

But where will I find the time to write here if I am learning to make myself into both Pete Seeger and Glen Miller? We will have to see. Writing as a habit is a good thing but I must say, like Ben, the big news posts are getting dreary. Why? Everyone is always wrong, that’s why. And – however pleasant the discourse – nothing ever seems to be achieved. Maybe this will become a banjo blog. The beer blog thing has taken off so well maybe this space should be all banjo, all the time. Then I can get ad revenue from the big eastern banjoing establishment and get review copies of banjo strings for free in the mail. That would be sweet.

Trevor Greene

I got this sad report through the Kings College grapevine this afternoon:

A Canadian soldier in Afghanistan is in critical but stable condition after being attacked by a man wielding an axe during a meeting with tribal elders today. The reservist soldier, Lieutenant Trevor Greene, of Vancouver was initially taken to the Canadian-led multinational hospital at Kandahar Airfield where he underwent treatment for head wounds. He will now be airlifted to the U.S. medical facility in Landstuhl, Germany, said CTV’s Steve Chao, in Kandahar. Early reports suggested Greene was injured in a firefight with insurgents. It was later learned that he was attacked during a sit-down meeting with tribal elders when a man struck him in the back of the neck with an axe.

Trevor was a couple of years behind me in undergrad but Kings being so small we certainly knew each other, played intramurals, argued over the merits of pre- or post-Wham George Michaels and shared beers. It is quite the thing, 20 odd years after the age folk sign up, that Trevor was still ready and able to volunteer as a reservist. Thoughts today are with him.

In addition to be an officer in the Canadian reserves, Trevor is an author and journalist who wrote on the killings of prostitutes in Vancouver which are now the subject matter of the Pickton trial. More here and here and here and here.

Update, March 8: more stories on Trevor and his condition here, here, here, here and here.

Update, March 9: There is an interview in the Toronto Star with Trevor’s Dad. More here.

Update, March 10: A good story in the Vancouver Sun today about Trevor’s time in the navy.

Update, March 11: here is a CBC radio interview with Trevor’s Dad, Richard Greene. The link should open a real audio player and the interview is about 6 minutes long. [Later] Here is a story from CTV about improvement in Trevor’s health over the last few days.

Update, March 13: Here is a story from the Ottawa Citizen today with updated information on the state of Trevor’s health.

Update, March 15: Trevor’s back in Vancouver.

Update, March 22: Stephen Kimber (who knows Trevor as a Journalism professor at Kings then and now – and who posted in the comments below) wrote this article on the attack on Trevor.

Update, March 29: Barb in Vancouver has posted an update.

Update, April 26: Debbie has posted an update on the great improvements on Trevor over here.

Update, April 27-28: news updates of Debbie’s comment posting here and here and here and here.

Update, 29 April 2006: our pal Stephen Maher has a very good essay in the Chronical Herald today.

Update, 14 September 2006: there was an update on Trevor’s condition in the Vancouver Sun this week.

Update, 21 October 2006: there was an update in the Globe and Mail this morning with lots of quotes from lots of you. Funny – I have never seen the words “Mr.” and “Gibson” placed together in that way. Sounds like Trevor is moving forward.

Update, 16 December 2006: The Toronto Star has an article on Trevor’s recovery in this morning’s paper.

None

Tobin’s First Prize Hots

I lived a little dream. One stage in my investigation of the NY hot. This may seem odd to those that do not know me but I like this sort of stuff. I find it very interesting to have a very basic food item which in Canada would not be the focus of a restaurant and would really be considered a kids food here but in the states is more like getting a pizza slice. It’s a hold over perhaps.

The street Tobin’s sits on is a poorer street in a poorer part of town. Down the way there are a few very small bars each probably sustained by a side street or two. I mentioned this street to portland once and he, too, had noted it as being an American classic of a sort: run-down sure but also a neighbourhood which had likely seen far better days yet which still acted like a neighbourhood, if a hard one. In Tobin’s itself there were five or six people plus two pleasant staff sharing five or six counter stools and maybe three table. There was still wainscotting walls, narrow tongue and groove lathe ceiling with one small grill at the back with the burgers (each a “Whimpy”) and hots. It likely looked like that in 1949 and 1974.

Red’s Dairy Freeze, South Portland, Maine

Illustrated is the “Chocolate Boston”, which is a chocolate milkshake with chocolate soft serve ice cream topped with chocolate sauce. The “Boston” can be had with other flavours but it is always milkshake plus soft serve plus sauce. Eaten with a spoon and a straw, it is apparently known only to Red’s of South Portland and their customers but we stand to be corrected.

I do not love chocolate but this actually inched me a little towards that affliction. I ate it so fast I got an ice cream chest ache.

Not The Cover Of The Rolling Stone

So there I am, in the last paragraph 14th story in The New York Times, Business Section, Media and Advertising page, web edition index at 6:37 am Monday morning with the precious URL, all live and linky:

nytbeerbloggingal
No seized web site or anything. No referrers yet as I can see. Oh well. Wait for the entire workforce of New York City to get to work and turn on their computers to slack off for the morning by flipping through the web edition, I suppose…

It was an interesting process being interviewed via email by the reporter who has lots of web industry writing experience but not a homebrewer or anything. She noticed this post I made January on the nutty idea of an “open source beer”. Too bad they did not use the full quote – which I thought was really helpful – but, true, would have needed a separate section:

I have not tried the but think from what is provided that I would not like to try to make it or drink it. Making the beer would be difficult for most homebrewers given the volumes provided. Most homebrewers brew in lots of 20 litre or perhaps double that but an 80 litre boil as required in this recipe would find the brewer facing over 200 pounds of boiling sticky sugar syrup needing transferring by the brewer, a near impossible task in the average kitchen. By contrast, even the small end of the microbrewing scene expects an entry point at the 5 or 7 barrel scale of brewery. One barrel of beer is about 170 litres. Here is some information from the brewery manufacturer DME: which may help understand the scale: http://www.dmeinternational.com/brewing/brewbup/naturalbrew.html. So it is unclear for whom this scale of recipe is devised. Recipes can be scaled up or down but you might want to start with a point that is useful – or even safe – for one type of brewer or another.

That being said, there are issues with the ingredients, too. Beer is basically made of four things: water, yeast, hops and malt. In this recipe, there is detail provided about only hops and malt. As a result, it the same ingredients were used and made with the soft water of Dublin or the hard water of Burton-upon-Trent, England, the resulting products would be very different. These effects can be reproduced by adding water treatments which mimic one location or another. But without any guidance as to water quality, there is a great deal of variation left to the imagination of the brewer. The same is the case of the yeast. The recipe does not tell us whether it is lager yeast or ale yeast, the two general hemispheres of the beer world. Further, it does not state which of sub-type might be used. Consider this web page of a homebrew supplier which offers 33 ale yeasts and 16 for lager, aside from the 18 for the specialized wheat and Belgian styles of beer: http://www.paddockwood.com/index.php. Selection among these yeasts will greatly affect the outcome of the brewing process. But no guidance is given.

Where there is some guidance, we are still uncertain. We are told that “1 kg of caramel malt” is required. That usually defines a class of malts with a sugary aspect but they differ in the taste they impart according, among other factors, to the degree they are roasted. As a result, a pale crystal malt may give a slight nuttiness to a beer where a dark one provides a strong raisiny flavour. Just saying “caramel malt” in not specific enough. Similarly, the recipe includes 4 kg of sugar but we are not told if it is corn or cane, light yellow or dark demarara or even whether Belgian candi sugar is to be used. Sugar is not sugar is not sugar.

So in the end it is very difficult to determine what a brewer might do with the recipe as it is really only part of a recipe. If you take the information provided and run it through a popular beer recipe calculator used by homebrewers for planning you get a beer which is somewhat pale and normal strength at 5.2% but a bit cloying due to the moderate hops and likely richness of some residual sugars. It would also have no to very rich yeastiness with anything from a slight nuttiness to a strong raisin flavour. Here are the results from when I ran the test: http://hbd.org/cgi-bin/recipator/recipator?6074722#tag. Except for the odd ingredient “300 g Guarana beans” this could be half the beers I have ever encountered depending on how the unstated variables are addressed by the particular brewer. It is interesting to note that guarana bean is included in the new Budweiser product, B-to-the-E: this author does not find that product very pleasant: http://www.wisinfo.com/postcrescent/news/beerman/beer_20024917.shtml

I do go on, don’t I.

Internet Memories

Along with the lack of any coherent or useful organization or indexing, this medium suffers from a lack of its own history. Sure there is the Internet Archive capturing something like one front page screen shot in every 12,486,081,230 and those high level no details stuff time lines about when the first email was sent.. but you were not there. What we need to do is create anecdotes to capture what the experience was really like when you first plugged in. Here are some of mine:

  • German Web TV – around 1996 or so someone had set up a system where you could watch screen shots from German TV. I do not recall any audio. I do recall they were about the first site to try to do this and there seemed to be about 15 channels or so. They refreshed every 3 to 10 seconds. Soccer was hard to follow. Blue movies at suppertime were a bit of a startler in the days of far fewer cable channels in smalltown Canada.
  • Operating stuff through web cams – sort of related to the above but interactive. You could run the switching of a toy train set in Germany and usually you had to wait a few minutes for your command to come up in the line up of global command givers. Somewhere else there was a garden in a small room which you could look around with a camera, dig a bit and even plant a seed. Probably the most nicest most innocent amateur sites you will ever see.
  • Usenet – an actually working uncensored universal bulletin board system where you could find the greatest nerds in any topic you wanted debating the issue of their affection in fine and incredibly nasty detail. Killed by cross posting porn spammers and, I think, take over by Google.
  • The coffee pot and the aquarium – just so someone else won’t mention them first, there were two sites with extremely early web video. The cameras were static, one aimed at a coffee pot and one aimed at a tank of fish. We stared for hours.

Some of these things may sill be there but I don’t go looking for them anymore.

Share your web anecdotes. It’s been ten years now since I started playing with this damn thing so its about time to get nostalgic. If you have a link to that German toy train, it would be a nice touch.

Fire At 9:00 PM

I just took these images from the roof of our building looking east to the other side of the City. I have not been able to find any local news service this Sunday evening to find out what is going on. I would estimate the fire to be at least 5 km away so it is pretty big.

Update: it was the reed march at the river on fire according to reports Monday morning.

 

 

 

 

And here is the article in the Whig:

Kingston Whig – 30 May 2005 “Firefighters suspect arson in massive marsh blaze”, by Ian Elliot

Firefighters suspect a major fire that burned a huge swath of the Great Cataraqui Marsh was deliberately set. Kingston firefighters were initially called to a large and fast-moving blaze just east of Weller Avenue right before 8:30 p.m. While they were battling that fire, which appeared to have started near the shore and burned out in a concentric ring, another blaze started about a kilometre north of the original fire and burned its way northeast towards Highway 401. “Field mice don’t usually carry matches,” observed Kingston Assistant Deputy Fire Chief Les Meers dryly after the second blaze broke out.

Kingston Police Staff-Sgt. Greg Sands said last night the fire will be investigated, although no one was in custody last night. “There were reports that two youths were seen running from the area shortly after [the fire] and that will be investigated,” he said. There were no reports of property damage as winds blew the fire away from the shore of the Cataraqui River. Nearby homes are protected by the CN Rail track which acts as a firebreak. “The winds were in our favour this evening,” said Meers. “They were blowing east and pushing the fire towards the river.” More than 20 Kingston firefighters were called out to fight the fire yesterday evening and it had been largely extinguished by press time. Several firefighters were to have been posted on the scene overnight to guard against flare-ups. Much of the firefighting was done by crews with backpacks holding several gallons of water, which they refilled from a tanker some distance from the fire. As the fire spread, they tapped into a hydrant on Shaw Street and ran the hose through a trench they’d excavated underneath the railway tracks. “It’s something we don’t like to do, but we have to,” explained Meers.

The fire was intense, and people watching it from their back porches along Montreal Street said, at its height, they could feel the heat from the flames on their faces from a distance of several hundred metres. The fire also drew hundreds of curious spectators, who clogged area roads and bridge overpasses that offered a view of the fire. A number of people also drove to a quarry on Highway 15 in the former Pittsburgh Township that offered a panoramic view of the marsh. There was a street-party atmosphere at the scene as people brought babies in strollers and carried digital or video cameras to snap pictures as the massive blaze spread. Cars also slowed or pulled over on the shoulder of Highway 401 to watch the fire burn and Kingston firefighters were ready to close that stretch of highway if the fire drew too close and interfered with visibility. Train traffic was slowed but not stopped as crews fought the fire. Several slow-moving trains passed through the area during the fire, with passengers on the trains pressing against the windows to see the blaze, which shot flames and embers 10 metres high at its peak and whose plumes of smoke could be seen for miles.

Bystanders lined the tracks and had to be shooed off by police and firefighters as trains passed through the area. The fire department has a boat but didn’t call it out last night. The fire department has been called to the marsh a half-dozen times already this year as a lack of rain has left it tinder dry, but yesterday’s fire was by far the largest this year. The marsh burns regularly in the spring and fall. While the spectacular fires rarely threaten houses, they do pose a threat to the phone lines that run along the east side of the tracks. They weren’t damaged in last night’s fire. In 1995, a particularly large fire destroyed 250 hectares of marsh and burned for almost 24 hours.