Okay, so everyone is postulating and speculating about the state of the economy and AIG and the stock market, and on and on. There is no doubt that the world is in the midst of a Bastard strength quagmire, conundrum, or what have you, but in this humble journalists opinion, it has more to do with the fact that we are alienating ourselves from each other than with politics or even the economy.
We are all blackberried, facebooked and twittered up the wazoo, but no one is REALLY communicating. Sure, it's all fun and a great distraction, but when 9 out of 10 people in a business meeting are texting their friends instead of paying attention to the new "Business Model", well, Houston, we have a problem. I've seen this first hand, and quite frankly-it makes me ill.
It's been said before, but all this technology isn't really helping us, it's ultimately just making us ruder and more isolated. I for one, go out of my way to bump into people on the street who are too busy texting to pay attention to where they are going. And of course they give me the "deer in the headlights" look when I grab their coat to try to save them from being hit by a cab (that actually happened).
I'll get off my soapbox now, but, perhaps we need to go back to the days where people would actually get on a soapbox and communicate with their fellow man.
Wednesday, March 18, 2009
Wednesday, November 26, 2008
Joe Blow-Blogger...
I was watching CNN recently, and the anchor was interviewing a guest, about what I can't remember, but what I do remember was his title - "Blogger." Since when did "Blogger" become a title? I can understand "Analyst", "Doctor", "FBI Director", but "Blogger?" They might as well put "Eater" or "Breather."
Okay, the irony of me blogging about the title "Blogger" isn't lost on me. I love "blogging" and I have read many intelligent, hilarious and insightful blog entries of all kinds, from people of all walks of life. I've also read some serious crap from people from all walks of life. I guess my point is this - today anyone can be a writer, or in the case of You Tube, a film director. I'm guilty on both fronts.
And I'm not an elitist, by any stretch of the imagination. I just think that the digital age has made it easy for any shmo to famous, or to be considered an expert. It's truly a double-edged sword.
Nick C., Blogger, signing off...
Okay, the irony of me blogging about the title "Blogger" isn't lost on me. I love "blogging" and I have read many intelligent, hilarious and insightful blog entries of all kinds, from people of all walks of life. I've also read some serious crap from people from all walks of life. I guess my point is this - today anyone can be a writer, or in the case of You Tube, a film director. I'm guilty on both fronts.
And I'm not an elitist, by any stretch of the imagination. I just think that the digital age has made it easy for any shmo to famous, or to be considered an expert. It's truly a double-edged sword.
Nick C., Blogger, signing off...
Thursday, September 18, 2008
Shaken or Stirred-The Cocktail Application For iPhone
“Shaken or Stirred-The Cocktails Application for iPhone”, By Nick Ciavatta
Last month’s much anticipated launch of the new iphone 3G has created quite a stir for “techies”, such as myself, as well as less technically inclined users. This new “it” gadget offers dozens of useful add-on applications, such as games, GPS programs, social networking, music, video, and it’s a phone too! To be honest, the application that really creates a “Stir” for me, is the “Cocktails” application.
A Pocket Mixologist…
Created by Cocktail Historian and software developer, Martin Doudoroff of cocktaildb.com, and software wizard Ian Baird from Skorpiostech, Inc. (www.skorpiostech.com)“Cocktails” is a pocket mixologist that caters to the bartender us all. In addition to alphabetically listing the recipes for just about every mixed drink known to mankind, the “Cocktails” application also breaks down the libations by category-including fizzes, flips, flings and punches. Each recipe includes information about specific glassware for each drink, and the user can choose whether a recipe is displayed in Imperial or metric units.
Other functions include the ability to search by keyword, the ability to share recipes with friends via email and twitter.com, and a favorites key which automatically flags and files recipes for future use. iPhone users can also use the “buy the book” function which performs a search for a purchasable copy of the book from where the recipe came on Amazon.com.
An Interesting Mix
Martin Doudoroff founded the Cocktaildb.com project in 2003 with Ted “Dr. Cocktail” Haigh, a prominent cocktail historian, author and collector. Ian Baird, is the president of Skorpiostech (www.skorpiostech.com), a Mac and iPhone development shop specializing in the design and implementation of custom and general purpose software applications.
The two met in 2007 and began collaborating to improve the functionality of CocktailDB.com, when the opportunity to develop the “Cocktails” application for the iPhone arose. “Cocktails” launched in July, 2008 as the preeminent portable cocktail database. They plan to expand the application and add more features in the future.
The Ultimate Bartending Device?
As a former bartender myself, I really could have used the Cocktails application on my iPhone (even though cell phones were probably only used by the military back then). I was forced to drag out the “War and Peace” sized bartender’s guide when a customer came in and ordered a “Knucklebuster” aka “Rusty Nail”, which is comprised of 1.5 oz Scotch and .75oz Drambuie, which you serve over ice in a rocks glass. With “Cocktails”, you can find anything from a basic “Screw Driver” (1.5oz vodka mixed with ice and orange juice and served in a high ball glass) to a “Block and Fall” (.75oz brandy, .75oz cointreau, 1.5oz apple brandy and .5oz pastis-served in a cocktail glass.
According to Doudouroff and Baird, the “Cocktails” application was not created so much as a guide for bar keeps, but for everyone. They have recieved very positive bartender feedback, though, especially from bartenders in New York City, who are dealing with a huge demand for mixed drinks at the present time. Ian Baird warns: “Just be careful that you don’t get lime juice in your iPhone.”
As far as the general public goes, Douderoff and Baird have received emails from people who were inspired by the application and tried new drinks and combinations they never would have attempted before.
Cocktail Evangelist
Martin Douderoff considers himself an “evangelist” for American cocktail culture, and hopes to inspire people to be adventurous in their mixing endeavors.
Prohibition really disrupted cocktail culture, according to Douderofff, and we unfortunately regressed during those years, but in the past ten years or so there has been a real resurgence and interest in cocktails of days gone by, and a passion for new mixed drink creations.
The Cocktails application costs US$9.99, and can be downloaded and updated from the iTunes “App Store.”
Last month’s much anticipated launch of the new iphone 3G has created quite a stir for “techies”, such as myself, as well as less technically inclined users. This new “it” gadget offers dozens of useful add-on applications, such as games, GPS programs, social networking, music, video, and it’s a phone too! To be honest, the application that really creates a “Stir” for me, is the “Cocktails” application.
A Pocket Mixologist…
Created by Cocktail Historian and software developer, Martin Doudoroff of cocktaildb.com, and software wizard Ian Baird from Skorpiostech, Inc. (www.skorpiostech.com)“Cocktails” is a pocket mixologist that caters to the bartender us all. In addition to alphabetically listing the recipes for just about every mixed drink known to mankind, the “Cocktails” application also breaks down the libations by category-including fizzes, flips, flings and punches. Each recipe includes information about specific glassware for each drink, and the user can choose whether a recipe is displayed in Imperial or metric units.
Other functions include the ability to search by keyword, the ability to share recipes with friends via email and twitter.com, and a favorites key which automatically flags and files recipes for future use. iPhone users can also use the “buy the book” function which performs a search for a purchasable copy of the book from where the recipe came on Amazon.com.
An Interesting Mix
Martin Doudoroff founded the Cocktaildb.com project in 2003 with Ted “Dr. Cocktail” Haigh, a prominent cocktail historian, author and collector. Ian Baird, is the president of Skorpiostech (www.skorpiostech.com), a Mac and iPhone development shop specializing in the design and implementation of custom and general purpose software applications.
The two met in 2007 and began collaborating to improve the functionality of CocktailDB.com, when the opportunity to develop the “Cocktails” application for the iPhone arose. “Cocktails” launched in July, 2008 as the preeminent portable cocktail database. They plan to expand the application and add more features in the future.
The Ultimate Bartending Device?
As a former bartender myself, I really could have used the Cocktails application on my iPhone (even though cell phones were probably only used by the military back then). I was forced to drag out the “War and Peace” sized bartender’s guide when a customer came in and ordered a “Knucklebuster” aka “Rusty Nail”, which is comprised of 1.5 oz Scotch and .75oz Drambuie, which you serve over ice in a rocks glass. With “Cocktails”, you can find anything from a basic “Screw Driver” (1.5oz vodka mixed with ice and orange juice and served in a high ball glass) to a “Block and Fall” (.75oz brandy, .75oz cointreau, 1.5oz apple brandy and .5oz pastis-served in a cocktail glass.
According to Doudouroff and Baird, the “Cocktails” application was not created so much as a guide for bar keeps, but for everyone. They have recieved very positive bartender feedback, though, especially from bartenders in New York City, who are dealing with a huge demand for mixed drinks at the present time. Ian Baird warns: “Just be careful that you don’t get lime juice in your iPhone.”
As far as the general public goes, Douderoff and Baird have received emails from people who were inspired by the application and tried new drinks and combinations they never would have attempted before.
Cocktail Evangelist
Martin Douderoff considers himself an “evangelist” for American cocktail culture, and hopes to inspire people to be adventurous in their mixing endeavors.
Prohibition really disrupted cocktail culture, according to Douderofff, and we unfortunately regressed during those years, but in the past ten years or so there has been a real resurgence and interest in cocktails of days gone by, and a passion for new mixed drink creations.
The Cocktails application costs US$9.99, and can be downloaded and updated from the iTunes “App Store.”
Saturday, July 19, 2008
Witness to a Bank Robbery?!
Okay, this is a 100% true story- I swear! I walked into my bank branch in Manhattan last week and one of the bank managers asked me if the police contacted me. Of course, a million things start running through my mind-
was I a victim of identity theft? Did someone screw up something in the condo account? It turns out that it was something much more serious, surreal, and somewhat hilarious.
My friendly bank manager informed me that I was in line behind a bank robber a few days before. The guy, who was wearing bike shorts, a tank top, and a bike helmet, told the teller that he had a stick of Dynamite in his pocket (not this isn't from a Woody Allen movie), and to give him all the money she had in the till.
All this happened before I walked up to the teller window to his left. I did not witness the beginning of the conversation, but I did hear him say "Hurry up-
I don't have all day." I just assumed that he was an a$$hole, as many bank customers in New York are. The teller didn't seem alarmed, so I didn't give it a second thought. I'm not sure what I would have done if I had known anyway.
The police never contacted me, but I'm not sure if I would have been much help. I don't remember what the guy looked like, except for the fact that he was very tall and dressed in bicycle related garb.
I assume that Bank of America won't be hiring me for their security division any time soon.
was I a victim of identity theft? Did someone screw up something in the condo account? It turns out that it was something much more serious, surreal, and somewhat hilarious.
My friendly bank manager informed me that I was in line behind a bank robber a few days before. The guy, who was wearing bike shorts, a tank top, and a bike helmet, told the teller that he had a stick of Dynamite in his pocket (not this isn't from a Woody Allen movie), and to give him all the money she had in the till.
All this happened before I walked up to the teller window to his left. I did not witness the beginning of the conversation, but I did hear him say "Hurry up-
I don't have all day." I just assumed that he was an a$$hole, as many bank customers in New York are. The teller didn't seem alarmed, so I didn't give it a second thought. I'm not sure what I would have done if I had known anyway.
The police never contacted me, but I'm not sure if I would have been much help. I don't remember what the guy looked like, except for the fact that he was very tall and dressed in bicycle related garb.
I assume that Bank of America won't be hiring me for their security division any time soon.
Friday, May 23, 2008
An American Drinker In Hong Kong...
For many years now I’ve had a list of cities, states, and countries whose bars I would like to patronize, and I have to admit, Hong Kong was never really high on my list, but that all changed recently.
Ned Kelly’s Last Stand
The seventeen hour flight made me quite thirsty, so my brother and I wandered blearily around the Kowloon neighborhood where he lives, and found what would be, if I lived in Hong Kong, my “local” bar. “Ned Kelly’s Last Stand”,11A Ashley Rd.,Tsim Sha Tsui, Kowloon, is named after one of Australia’s most famous outlaws, serves Australian and American food, and has the feel of an Old West saloon. My brother and I were seated on a low wooden stool surrounded by a mini table, and I proceeded to order a Tetley’s English Ale, a smooth, nutty and very creamy brew, with a slightly sweet aftertaste. We had a huge plate of Fish and Chips, Cooks and Chips (a very juicy half chicken with brown onion gravy), and later a huge, juicy cheeseburger (also with onion gravy, upon my request).
This dark, intimate saloon was full of people from all over the world- some locals, some Brits, a few Italians, a big group of Australians, and a retired couple from Southern New Jersey, who were seated next to us. “Are you here to see the band?” our new friends asked. Not really, but were very pleasantly surprised when a seven piece jazz band took the stage. “The China Coast Jazz Men”, exploded with a mellifluous mix of Dixieland, Be-Bop, and jazz standards. Their leader, Collin Atchison, is part band leader, part comic relief, and on Sundays he leads a full twenty-piece band.
Carnegies
The next day I was in a more “Rock and Roll” type of mood, so I headed to “Carnegies”,53-55 Lockhart Rd., Wan Chai, which is similar to the “Hard Rock Café” only with a more interesting menu, a better wine list and an excellent single malt scotch selection. As I perused the walls, which are wallpapered with all sorts of Rock posters and memorabilia- everything from “The Dick Clark Five” to the “Sex Pistols”, I ordered a Glenlivet, single malt, twelve year old scotch and a Carlsberg Pilsner.
They have an impressive “Crazy Hour” from 6-7pm, where most drinks are HK$19 (US$2.50) which morphs, eventually, into a more traditional “Happy Hour.” The Rolling Stones were blaring over the sound system as a mix of local business men, tourists and students danced (some of them on the bar), and ate the free spring rolls, chips, sausages and chicken fingers. They have an extensive tapas menu, and entrees such as Steak Baguette, and Beef Bourguignon. Carnegie’s gets exponentially louder and younger as the night goes on.
Smuggler’ Inn
The high octane partying in Wan Chai was fun, but I was looking for a more mellow pub, which I found in Smggler’s Inn,90A Stanley Main St. Located on the picturesque Stanley waterfront, or “Stanley Beach”, as the locals call it. Smugglers Inn is a pirate’s paradise, with wooden beams across the ceiling and tables and stools made from old barrels. It’s more of a beer and appetizer type of place with a very good beer selection featuring Tetley’s Ale, Boddingtons Pub Ale from the UK, Guinness, Carlsberg and Strongbow Cider, also from the UK. The pub also has a nice patio with tables with umbrellas right on the water where you can watch the Chinese junks float by. Smuggler’s Inn has a local flavor but was packed with tourists, most of whom had just came from the famous outdoor Stanley Market, which is the best place to go for inexpensive souvenirs and I have to admit, I purchased a little ink stamp with The Year of the Snake and my name in Chinese.
The culinary highlight at Smugglers was the “Bacon Sausage Roll”, which is sausage wrapped in bacon, deep-fried and served on a stick. The nicknamed for this tasty, fattening delight is “Heart Attack on a Stick.” To offset the calories, I ordered “The Ploughman’s Platter”, featuring salad with Ham, pickled onions, boiled eggs, cheddar cheese and sweet pickles.
Ice Bar
I visited so many fantastic bars and restaurants in Hong Kong, but before I left, my brother and I made a stop at the “Ice Bar”, in the crowded, party neighborhood of Lan Kwai Fong. The bar is literally a walk in freezer, shaped like a block of ice, with the bust of Vladimir Lenin standing guard at the door. You can wear a fur coat, parka or winter cap (which they provide), as you down a shot or two of fine vodka. As I sipped my shot of Chopin vodka, I couldn’t help but raise my glass to Hong Kong, which is now officially near the top of my new list.
Ned Kelly’s Last Stand
The seventeen hour flight made me quite thirsty, so my brother and I wandered blearily around the Kowloon neighborhood where he lives, and found what would be, if I lived in Hong Kong, my “local” bar. “Ned Kelly’s Last Stand”,11A Ashley Rd.,Tsim Sha Tsui, Kowloon, is named after one of Australia’s most famous outlaws, serves Australian and American food, and has the feel of an Old West saloon. My brother and I were seated on a low wooden stool surrounded by a mini table, and I proceeded to order a Tetley’s English Ale, a smooth, nutty and very creamy brew, with a slightly sweet aftertaste. We had a huge plate of Fish and Chips, Cooks and Chips (a very juicy half chicken with brown onion gravy), and later a huge, juicy cheeseburger (also with onion gravy, upon my request).
This dark, intimate saloon was full of people from all over the world- some locals, some Brits, a few Italians, a big group of Australians, and a retired couple from Southern New Jersey, who were seated next to us. “Are you here to see the band?” our new friends asked. Not really, but were very pleasantly surprised when a seven piece jazz band took the stage. “The China Coast Jazz Men”, exploded with a mellifluous mix of Dixieland, Be-Bop, and jazz standards. Their leader, Collin Atchison, is part band leader, part comic relief, and on Sundays he leads a full twenty-piece band.
Carnegies
The next day I was in a more “Rock and Roll” type of mood, so I headed to “Carnegies”,53-55 Lockhart Rd., Wan Chai, which is similar to the “Hard Rock Café” only with a more interesting menu, a better wine list and an excellent single malt scotch selection. As I perused the walls, which are wallpapered with all sorts of Rock posters and memorabilia- everything from “The Dick Clark Five” to the “Sex Pistols”, I ordered a Glenlivet, single malt, twelve year old scotch and a Carlsberg Pilsner.
They have an impressive “Crazy Hour” from 6-7pm, where most drinks are HK$19 (US$2.50) which morphs, eventually, into a more traditional “Happy Hour.” The Rolling Stones were blaring over the sound system as a mix of local business men, tourists and students danced (some of them on the bar), and ate the free spring rolls, chips, sausages and chicken fingers. They have an extensive tapas menu, and entrees such as Steak Baguette, and Beef Bourguignon. Carnegie’s gets exponentially louder and younger as the night goes on.
Smuggler’ Inn
The high octane partying in Wan Chai was fun, but I was looking for a more mellow pub, which I found in Smggler’s Inn,90A Stanley Main St. Located on the picturesque Stanley waterfront, or “Stanley Beach”, as the locals call it. Smugglers Inn is a pirate’s paradise, with wooden beams across the ceiling and tables and stools made from old barrels. It’s more of a beer and appetizer type of place with a very good beer selection featuring Tetley’s Ale, Boddingtons Pub Ale from the UK, Guinness, Carlsberg and Strongbow Cider, also from the UK. The pub also has a nice patio with tables with umbrellas right on the water where you can watch the Chinese junks float by. Smuggler’s Inn has a local flavor but was packed with tourists, most of whom had just came from the famous outdoor Stanley Market, which is the best place to go for inexpensive souvenirs and I have to admit, I purchased a little ink stamp with The Year of the Snake and my name in Chinese.
The culinary highlight at Smugglers was the “Bacon Sausage Roll”, which is sausage wrapped in bacon, deep-fried and served on a stick. The nicknamed for this tasty, fattening delight is “Heart Attack on a Stick.” To offset the calories, I ordered “The Ploughman’s Platter”, featuring salad with Ham, pickled onions, boiled eggs, cheddar cheese and sweet pickles.
Ice Bar
I visited so many fantastic bars and restaurants in Hong Kong, but before I left, my brother and I made a stop at the “Ice Bar”, in the crowded, party neighborhood of Lan Kwai Fong. The bar is literally a walk in freezer, shaped like a block of ice, with the bust of Vladimir Lenin standing guard at the door. You can wear a fur coat, parka or winter cap (which they provide), as you down a shot or two of fine vodka. As I sipped my shot of Chopin vodka, I couldn’t help but raise my glass to Hong Kong, which is now officially near the top of my new list.
Friday, May 16, 2008
Booze News
Okay, one of my side jobs at work (which I don't get paid extra for) is "Booze News" Correspondent. In other words, I have the odious job of having to go out and review bars and restaurants and drink a lot of liquor. The research is tough, but someone has to do it. Anyway, here are a few of my articles:
Manhattan Beer Bars
Brooklyn Beer Bars
Seattle Brew Pubs
You can find them all here, as well as stories from Paul Lin and Paul Goguen:
http://www.frigginfabulousradio.com/boozenews.html
Thanks, and look out for my Hong Kong story,coming soon to a blog near you...
N
Manhattan Beer Bars
Brooklyn Beer Bars
Seattle Brew Pubs
You can find them all here, as well as stories from Paul Lin and Paul Goguen:
http://www.frigginfabulousradio.com/boozenews.html
Thanks, and look out for my Hong Kong story,coming soon to a blog near you...
N
Monday, May 12, 2008
My Very Own Infomercial...
Most people are either sucked in or repulsed by infomercials. I personally think they are truly the last refuge of the hopeless romantic. Don't we all want a product that will clean our house, shave our dog, cut our vegetables and tuck us in? Too bad most of the products hawked in infomercials are total crap.
My dream is not to buy products from infomercials, or even be in the audience- I fantasize about hosting an infomercial! I ultimately sell crap for a living on radio (being a commercial voice over person), so I think I would be a great host for a half-hour jerk fest that runs at 4 in the morning. The only thing is that I wouldn't reveal what the product is at all-just a phone # and web site. The whole production would be a total tease. Hey, if P.T. Barnum could do it-why not yours truly?
My dream is not to buy products from infomercials, or even be in the audience- I fantasize about hosting an infomercial! I ultimately sell crap for a living on radio (being a commercial voice over person), so I think I would be a great host for a half-hour jerk fest that runs at 4 in the morning. The only thing is that I wouldn't reveal what the product is at all-just a phone # and web site. The whole production would be a total tease. Hey, if P.T. Barnum could do it-why not yours truly?
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