Ironman in the style of Klee.
Captain America in the style of Warhol.
The Hulk in the Cubist style.
Hawkeye in the style of Dali.
Black Widow in the style of Nagel.
Thor in abstract style.
Aside from seeing every significant structure in Chicago in person, the best way to get to know Chicago’s architecture is an oddly-sized, encyclopedic tome, the “AIA Guide to Chicago.” A recently-released third edition of the venerable guidebook served as an occasion for Newcity to sit down with executive vice president of AIA Chicago, Zurich Esposito, and one of the book’s editors, Laurie McGovern Petersen, to discuss the expectations, trepidations and many joys of the four-year process....
(8th Continent) A dangerous stare from across the Hall of Records. You wouldn’t try going toe-to-toe with an A.I., would you? “But it’s an older model,” you nearly think out loud. You both step into a virtual listening pod and you reach for the audio remote – but there’s studying to do!
You're sitting in a parked Lamborghini in the underground garage of an overthrown autocrat from a subterranean continent and you have a free, week-long trial of satellite radio.
After spending time in Dubai I can say that I would never choose to come here of my own volition. It is a place without a sense of place, designed to be appreciated best as a high resolution, over-saturated rendering – never to be walked through or biked – and certainly not designed that way.
They have a mass transit system, but no one uses it. Hordes of rooftop hotels, but it's too hot to go swimming. And their restaurants are stacked on top of one another, seven plus deep, spread across a handful of malls.
The cabs are Lexuses. The Ubers are Audis. The cars parked next to the valet look like they're on an audition for the Fast and Furious franchise.
The city is 85% ex-pats – this is confirmed – making it feel like an English speaking Babylon catering to those with extreme wealth. Any random photo would feel right at home in your 8th grade Spanish textbook: multicultural AF. Emirati men stand out in white thwabs, all others looks like either The Situation or a metrosexual dandy that just got his hairs cut two minutes ago. Most women are taking a cue from the Real Housewives playbook and running with it.
Malls smell like incense. Cabs like cologne. Buildings seem to be in a nonsensical competition for either best or worst of all time.
But still... it's kind of fucking cool. It's a city that encourages you to come up with the craziest idea you've ever had and find a way to make it happen, oh but guess what, they already have that here. Maybe there's no sense of place because it just got here and it hasn't had enough wine cooler to let it's personality come out yet.
Anyway, when the food and hotel are paid for by someone else it makes it easier to appreciate a place – even if that place is no place.
Remember when Brussels sprouts were the most hated on vegetable?* Now, it’s a challenge to find a restaurant menu that omits this powerhouse member of the cabbage family. It is with good reason that there has been a Brussels sprout renaissance: they’re versatile, complex, and easy to prepare. They could even be considered healthy if they weren’t paired so often with a fatty, crispy, meat candy like bacon, (sigh) ...bacon.
I prepare Brussels sprouts often, and I rarely stray from this flexible recipe that allows a high degree of customization to your cruciferous craving.
Start by cutting the tip of the stem-end off your sprouts. Next, bisect each longitudinally. You have now prepped your veg.
Heat a thin layer of olive oil in a large frying pan. Cast iron works very well for this. If you like, forgo the olive oil, dice up some thick-cut bacon and crisp it up in the pan first. Remove the bacon with a slotted spoon and use the rendered off fat in place of the oil. When your oil is ripping hot, quickly place the sprouts in the pan, one at a time, cut side down. Season with salt and freshly ground pepper. Next, toss a small handful of pine nuts on top of everything. They’ll nestle themselves in between the sprouts and toast up nicely. Throw a lid on the pan and let it cook for about 5 minutes.
The key is to fry sprouts so they develop a nice brown (burnt really) crust on the cut side and at the same time steam them so they cook through. Check the underside of one of your sprouts after five minutes has elapsed. It is almost black? That means they’re done.
Next step is to deglaze the pan. Pour in a little bit of dry white wine. It should start bubbling intensely. Stir everything up. The wine will evaporate quickly – the key is to take the pan off the heat just before all the liquid has left the pan but is still clinging to the sprouts. Place the sprouts into a bowl, add your meat candy, and finish with a fresh grating of parmesan on top of everything.
Remember how I said this was customizable. Every component of this dish can be subbed out for something more to your liking. Allow me to elaborate:
In place of bacon: spanish or mexican chorizo, pancetta, duck confit, seitan
In place of the pine nuts: toasted bread crumbs, Rice Krispies, chopped walnuts.
In place of white wine: homemade stock, beer, soy sauce.
In place of parmesan: feta, asiago, tofu, bonito flakes, miso, fried egg.
*For the record, radishes are now the most hated on vegetable. Which I also find asinine.
romaincrisis
baratheonpilled
discoholicmusic
prguitarman
andulkaphoto
areudirty
dededos