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There is some mighty fine dining in this post today, I will try to contribute in my own minor way. Lucky enough to have caught my restaurant on a slow Wednesday so the chef tried out a few (5) new items he was fine tuning to put on the menue- third in the rotation because by then I had too much Shiraz to note what came before this. And finally Makers Mark espresso desert, what's not to like?

Crawfish ètouffèe

I'm only several seconds in and I already love it.

big data - 2.0 this is really fucking good.

I'm toward the end of Louie season four but I haven't watched much before that season.

From my Fasciabook: "Musicians! My brain is always working, gears always turning, churning, always thinking about things. In the spirit of generosity, I thought I'd give this particular idea away -- the name of your next project: Silo Halo. Think about it, it's just vague enough not to carry any baggage, but just abstractly evocative enough that you can use it anywhere from post-rock to jazz to fusion to synthpop to industrial and beyond... I even sketched up a quick logo for it: You're welcome." Unfortunately, a group already took that name, and they're even kind of local (looked up after the fact), so I took it down.

Oysters in a garlic wine sauce Mahi in a ginger soy with fried rice

Few recent things Off

Yep, that's raw beef slices at a Korean BBQ restaurant in Korea.

I like the right side of that shelf.

Teaser

Burns' Cancer ep1: Magic Bullets [PBS app]