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    <title>shaogo's New Writeups</title>
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    <updated>2009-08-15T18:57:24Z</updated>
<entry><title>Crab Louis (recipe)</title><link rel="alternate" type="text/html" href="http://everything2.org:80/user/shaogo/writeups/Crab+Louis"/><id>http://everything2.org:80/user/shaogo/writeups/Crab+Louis</id><author><name>shaogo</name><uri>http://everything2.org:80/user/shaogo</uri></author><published>2009-08-15T18:57:24Z</published><updated>2009-08-15T18:57:24Z</updated>
<content type="html">&lt;p&gt;This sublime, rich assembled salad originated in the early 1900s on the West 
Coast of the United States. The originator of the salad is lost to history. &lt;a href=&quot;/title/San+Francisco%252C+California&quot;&gt;San Francisco's&lt;/a&gt; St. Francis Hotel is mentioned by some 
sources, as is Solari's Restaurant in San Francisco. Another source says that 
&lt;a href=&quot;/title/Seattle%252C+Washington&quot;&gt;Seattle's&lt;/a&gt; Olympia Club first offered this dish. A chef 
from the St. Francis included a recipe for it in a &lt;a href=&quot;/title/1919&quot;&gt;1919&lt;/a&gt; publication entitled 
&amp;quot;The St. Francis Hotel Cook Book.&amp;quot;&lt;/p&gt;
&lt;p&gt;The dish was designed to showcase the Northwest's famous &lt;a href=&quot;/title/Dungeness+Crab&quot;&gt;Dungeness Crab&lt;/a&gt;. It 
soon became a ubiquitous appetizer/salad item on menus all over the country. The 
alternative spelling of the dish, &amp;quot;Crab Louie&amp;quot; is also how the name of the dish 
is pronounced. &lt;/p&gt;
&lt;p&gt;The popularity of the dish lasted until the 1960s, when it slipped out of 
fashion on restaurant menus. One of famed chef &lt;a href=&quot;/title/James+Beard&quot;&gt;James Beard's&lt;/a&gt; 
favorites, the salad is re-created by crab lovers to&amp;hellip;</content>
</entry><entry><title>Chasen's (place)</title><link rel="alternate" type="text/html" href="http://everything2.org:80/user/shaogo/writeups/Chasen%2527s"/><id>http://everything2.org:80/user/shaogo/writeups/Chasen%2527s</id><author><name>shaogo</name><uri>http://everything2.org:80/user/shaogo</uri></author><published>2009-08-13T21:29:51Z</published><updated>2009-08-13T21:29:51Z</updated>
<content type="html">&lt;p align=&quot;center&quot;&gt;&lt;i&gt;Chasen's demise was the result of aging clientele, perceived un-hipness and 
arterially incorrect food.&lt;/i&gt;&lt;/p&gt;
&lt;p align=&quot;right&quot;&gt;&amp;mdash; Steven Smith in the &lt;i&gt;Los Angeles Times&lt;/i&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href=&quot;/title/Bob+Hope&quot;&gt;Bob Hope&lt;/a&gt; rode a horse through the front door one evening. &lt;a href=&quot;/title/Ronald+Reagan&quot;&gt;Ronald Reagan&lt;/a&gt; 
proposed to &lt;a href=&quot;/title/Nancy+Reagan&quot;&gt;Nancy&lt;/a&gt; in a booth there. &lt;/p&gt;
&lt;p&gt;&lt;a href=&quot;/title/Orson+Welles&quot;&gt;Orson Welles&lt;/a&gt; threw a flaming pot of &lt;a href=&quot;/title/Sterno&quot;&gt;Sterno&lt;/a&gt; at &lt;a href=&quot;/title/John+Houseman&quot;&gt;John Houseman&lt;/a&gt; when Welles 
fired Houseman as a partner. &lt;a href=&quot;/title/Elizabeth+Taylor&quot;&gt;Elizabeth Taylor&lt;/a&gt; threw a plate of food at 
&lt;a href=&quot;/title/Richard+Burton&quot;&gt;Richard Burton&lt;/a&gt; and stormed out of the restaurant in a huff. &lt;a href=&quot;/title/George+Burns&quot;&gt;George Burns&lt;/a&gt; 
initiated a food fight there. The owners and personnel at Chasen's knew they had 
to put up with such antics from &lt;a href=&quot;/title/Hollywood&quot;&gt;Hollywood's&lt;/a&gt; rich and famous if they 
were to stay popular with them.&lt;/p&gt;
&lt;p&gt;One night, &lt;a href=&quot;/title/Humphrey+Bogart&quot;&gt;Humphrey Bogart&lt;/a&gt; and the diminutive &lt;a href=&quot;/title/Peter+Lorre&quot;&gt;Peter Lorre&lt;/a&gt; got so drunk 
they somehow managed to hijack the restaurant's huge safe (it had wheels) and 
roll it out into the middle of Beverly Boulevard, where they abandoned it.&amp;hellip;</content>
</entry><entry><title>Assholes on the internet (personal)</title><link rel="alternate" type="text/html" href="http://everything2.org:80/user/shaogo/writeups/Assholes+on+the+internet"/><id>http://everything2.org:80/user/shaogo/writeups/Assholes+on+the+internet</id><author><name>shaogo</name><uri>http://everything2.org:80/user/shaogo</uri></author><published>2009-08-11T20:27:30Z</published><updated>2009-08-11T20:27:30Z</updated>
<content type="html">&lt;h3&gt;Revenge is Sweet&lt;/h3&gt;
&lt;p&gt;To this day it does not cease to amaze me just how abusive people on the 'net 
can be to one another. Being a &lt;a href=&quot;/title/troll&quot;&gt;troll&lt;/a&gt; is far more cowardly than &lt;a href=&quot;/title/road+rage&quot;&gt;road rage&lt;/a&gt;, 
because the violator can hide behind the anonymity inherent in most internet 
communications. Surely there are people who're savvy enough to find a person 
given an &lt;a href=&quot;/title/IP+address&quot;&gt;IP address&lt;/a&gt;, but I am certainly not one of them.&lt;/p&gt;
&lt;p&gt;Quite some time ago I was invited to join a very exclusive members-only 
&lt;a href=&quot;/title/Yahoo&quot;&gt;Yahoo&lt;/a&gt; Group (basically a fancy-schmantzy &lt;a href=&quot;/title/BBS&quot;&gt;BBS&lt;/a&gt;). The subject of the group's 
discussion is &lt;a href=&quot;/title/Great+American+Songbook&quot;&gt;The Great American Songbook&lt;/a&gt; and the 
singers that made the tunes famous. The reason this group is oh-so-exclusive is 
that a percentage of their membership are music producers, composers, and 
performers. It was a thrill to actually &amp;quot;converse&amp;quot; with people whose names I'd 
read many times on record jackets. Now, this genre is not the 
multi-million-dollar world of the&amp;hellip;</content>
</entry><entry><title>franks and beans (recipe)</title><link rel="alternate" type="text/html" href="http://everything2.org:80/user/shaogo/writeups/franks+and+beans"/><id>http://everything2.org:80/user/shaogo/writeups/franks+and+beans</id><author><name>shaogo</name><uri>http://everything2.org:80/user/shaogo</uri></author><published>2009-08-04T13:52:43Z</published><updated>2009-08-04T13:52:43Z</updated>
<content type="html">&lt;h3&gt;Harriet Scherer's Frank and Bean Concoction&lt;/h3&gt;
&lt;p&gt;This dish has a decidedly Asian kinda flavor. The first time I made it for my 
wife (she's from &lt;a href=&quot;/title/Taiwan&quot;&gt;Taiwan&lt;/a&gt;) she thought I'd gotten the recipe from a Taiwanese 
cook book. Apparently, franks and beans done this way are very, very popular 
there. This dish was first served to me by my mother. She had gotten the recipe 
from our neighbor (hence the name).&lt;/p&gt;
&lt;p&gt;This is a &amp;quot;quick 'n dirty&amp;quot; dish made mostly with stuff folks have on hand. It 
does not involve complicated preparation techniques, a laundry-list of 
ingredients, nor a great deal of time.&lt;/p&gt;
&lt;blockquote&gt;
	&lt;p&gt;A red &lt;a href=&quot;/title/bell+pepper&quot;&gt;bell pepper&lt;/a&gt;&lt;/p&gt;
	&lt;p&gt;A green bell pepper&lt;/p&gt;
	&lt;p&gt;A big fat sweet (&amp;quot;chef's&amp;quot;) onion &amp;mdash; &lt;a href=&quot;/title/Vidalia+Onion&quot;&gt;Vidalias&lt;/a&gt; are great for 
this&lt;/p&gt;
	&lt;p&gt;4 cloves of garlic&lt;/p&gt;
	&lt;p&gt;&lt;a href=&quot;/title/Olive+Oil&quot;&gt;Olive Oil&lt;/a&gt; for sauteeing the vegetables&lt;/p&gt;
	&lt;p&gt;A package of your favorite &lt;a href=&quot;/title/hot+dog&quot;&gt;hot dogs&lt;/a&gt; (I like Hebrew National 'cause they're 
all-beef and very, very tasty. New York's&lt;/blockquote&gt;&amp;hellip;</content>
</entry><entry><title>July 30, 2009 (personal)</title><link rel="alternate" type="text/html" href="http://everything2.org:80/user/shaogo/writeups/July+30%252C+2009"/><id>http://everything2.org:80/user/shaogo/writeups/July+30%252C+2009</id><author><name>shaogo</name><uri>http://everything2.org:80/user/shaogo</uri></author><published>2009-07-30T20:24:37Z</published><updated>2009-07-30T20:24:37Z</updated>
<content type="html">&lt;h3&gt;Are personal messages protected by copyright?&lt;/h3&gt;
&lt;p&gt;There's a cool &lt;a href=&quot;/title/Are+personal+messages+protected+by+copyright%253F&quot;&gt;thread&lt;/a&gt; going 
now regarding the above-captioned.&lt;/p&gt;
&lt;p&gt;I got bitten by a similar issue here on E2. Now, I wasn't in any copyright 
violation, but it was the expectation of privacy that I was accused of 
violating.&lt;/p&gt;
&lt;p&gt;I received a message via our /msg system that I thought was abusive. I then 
published that message in a daylog. I got fired as a &lt;a href=&quot;/title/Content+Editor&quot;&gt;CE&lt;/a&gt;. The 
reason cited was that the sender of the abusive /msg to me, although he did not 
request it in his /msg, expected that the contents of that message were 
confidential and only between us. My assumption was that if someone sends me 
something, particularly something I find inflammatory, it's mine to broadcast to 
the world, along with something from me saying &amp;quot;did y'all &lt;i&gt;see&lt;/i&gt; what he/she
&lt;i&gt;said&lt;/i&gt; to me?!!&amp;quot;&lt;/p&gt;
&lt;p&gt;You see, the /msg was from my &lt;a href=&quot;/title/Jack&quot;&gt;then-boss at E2&lt;/a&gt;. The&amp;hellip;</content>
</entry><entry><title>Savory Upscale Sliders (recipe)</title><link rel="alternate" type="text/html" href="http://everything2.org:80/user/shaogo/writeups/Savory+Upscale+Sliders"/><id>http://everything2.org:80/user/shaogo/writeups/Savory+Upscale+Sliders</id><author><name>shaogo</name><uri>http://everything2.org:80/user/shaogo</uri></author><published>2009-07-26T15:55:54Z</published><updated>2009-07-26T15:55:54Z</updated>
<content type="html">&lt;h3&gt;Savory &amp;quot;Upscale&amp;quot; Sliders&lt;/h3&gt;
&lt;p&gt;Once a bit of military jargon connoting greasy burgers, &amp;quot;&lt;a href=&quot;/title/sliders&quot;&gt;sliders&lt;/a&gt;&amp;quot; have 
evolved into small, two-bite &lt;a href=&quot;/title/hamburger&quot;&gt;hamburgers&lt;/a&gt; that are now quite in vogue 
as &amp;quot;comfort food.&amp;quot; Restaurant industry magazines are chock-full of fussy recipes 
for sliders which use the ground beef patty and the bun as a background for the 
various condiments, vegetables, cheese(s) and other additions. &amp;quot;Meat-serious&amp;quot; 
sliders come in the form of &lt;a href=&quot;/title/sirloin&quot;&gt;sirloin&lt;/a&gt; sliders, ground &lt;a href=&quot;/title/lamb&quot;&gt;lamb&lt;/a&gt;, &lt;a href=&quot;/title/pork&quot;&gt;pork&lt;/a&gt; or 
&lt;a href=&quot;/title/venison&quot;&gt;venison&lt;/a&gt; sliders and even &lt;a href=&quot;/title/kobe+beef&quot;&gt;kobe beef&lt;/a&gt; sliders. What most authentic &amp;quot;sliders&amp;quot; 
have in common is that they're full of delicious meat fat, and there are often 
onions insinuated into the meat.&lt;/p&gt;
&lt;p&gt;The &lt;a href=&quot;/title/White+Castle&quot;&gt;White Castle&lt;/a&gt; hamburger chain originated the idea of very small fried 
hamburgers with onion in 1921. In my home town of &lt;a href=&quot;/title/New+York+City&quot;&gt;Flushing, New 
York&lt;/a&gt; we called White Castle hamburgers &amp;quot;little soggies&amp;quot; because they were &lt;i&gt;
just that&lt;/i&gt;&amp;hellip;</content>
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