THE TUNES THIS WEEK
Wrecking Ball – Bruce Springsteen (Featured Artist of the Week) and (Library Free Song of the Week)
Come on Up to the House – Tom Waits
We Take Care Of Our Own – Bruce Springsteen
Hold On – Tom Waits
I’m On Fire – Bruce Springsteen
More Than Rain – Tom Waits
And She Was – Talking Heads (Featured Vinyl Pic of the week) and kinda (Featured PDX musician of the week)
THE TASTY BITS THIS WEEK
Special Feature Story of the Week
-Yesterday the Timbers let down the home crowd again by allowing their defense to fall apart and failed to secure their first half lead. Two goals by Chivas USA in front of the Army quickly deflated Jeld-Wen Stadium for the second weekend in a row. The only bright spot in the game was when Boyd capitalized on their keepers fumble and found the back of the net zig-zagging the ball between two defenders. I am a fan of sports and not a sports annalist, so my opinions of what went wrong are purely emotional, but this morning, while recording this podcast, my emotions are not the happy kind…
-In positive news, Kalif Alhassan was back as a second half substitution and although he had a few moments of creativity, his passes were not reaching their target. Hopefully after another week of training and recovery, he will be ready for next weekends test down in LA when the Timbers Play David Beckham and the Galaxy at the Home Depot Center at 7:30 pm on Saturday.
Each week I check in with Marshall Kirkpatrick for the latest in Tech news and tweets. Whether he is tirelessly building his new project Plexus Engine or continuing his work with Read Write Web, Marshall always has his finger on the crystal ball of whats new in the world of technology. This week I will show you a few things that are inspiring us and we think are totally awesome.
-Marshall has released the new HOME PAGE for his Plexus Engine…Very exciting to see this project really come to life!
-Marshall let a little ‘robot’ do some research last week and found out that the restaurant Chain Chipotle sends out more than 100 tweets per day on average! More than ANY other fast food chain…I suppose I don’t have a comment about this yet.
-On the funny side, Marshall tweeted a YouTube Link of what twitter would have looked like in the 80’s…
-Here is a super cool live streaming and current wind pattern and direction map of the United States.
-This week, my wife took the leap of faith and got her first smart phone! It is the Siri Enhanced to iPhone and while watching and helping her navigate through the features and apps, I am again astounded at how well the iPhone is designed. Like Marshall, and my friend Simeon, her phone is a tool for business as much as a gateway for news and entertainment!
SPECIAL SUPPORTLAND TIDBIT
If you know me, you know I love to cook. AND if you don’t, just listening back to the past podcasts make it pretty evident that I take pride in not only what I make for myself, but what other people eat that I prepared! Back in January I gave out the EXACT recipe to my Spicy Dry Rub for meat…Well, almost exact, there is one small secret that I won’t ever tell, BUT TODAY, I will tell you about four of the hard to find ingredients, why I use them and most importantly, where in PORTLAND to find them. Lets start with Spanish Pimenton. This is Smoked Paprika prepared to strict standards in Spain and when used, releases an Oak Smoked fragrance and intense flavor that can only be Pimenton. Make sure and purchase the brand that I have pictured on the website Portlandscramble.com to get the real thing. The container MUST have the seal of authenticity from Spain. I use the Spicy, or Picante, and the Dulse, or sweet, interchangeably to match my mood. AND most importantly, go to NEW SEASONS MARKETS here in the Portland area to get them. They usually have both unless they are SOLD OUT. Which unfortunately does happen. You will notice back in January I also use a smoked Chipotle Powder in my Spice Mix. THAT comes from only one place. PEOPLES FOOD COOP! Going there to pick up this spice, in their bulk area, also gives you a chance to check out one of Portland’s first food coops. Take some time to explore their isles of local and organic food and support a P0rtland Landmark that has been ‘feeding the revolutions since 1970’. The Chipolte Powder there is ALWAYS fresh and smells AMAZING. The deep aromas and flavors come from fully ripe red jalapeños that are smoked over a natural wood fire just until the chiles are dried. Different from the Pimenton and worth the time to obtain! The Last ingredient are the Szechuan Peppercorns. These peppercorns are not even related to Black Pepper OR Chili pepper. They come from Asia and are actually in the citrus family and when used in food, bring a lemony and zesty tingle to the mouth! I absolutely love the flavor and only trust The Spice and Tea Exchange in downtown Portland for the freshest and best. When you go into the shop on Broadway you will be surrounded by aromas and hundreds of Jars of spices from all over the world. It is like a book store for FLAVORS. They have a handful of stores around the country and do a fantastic job. When you are in there getting your Szechuan Peppercorns, I can guarantee you will find other teas and spices you absolutly will want in your cupboard! All these grocery stores and specialty shops are one of the reasons Portland enjoys is vibrant and eclectic food culture!