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Joshua's Journal

joshua
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10/26/2007 10:07 #41813

Comments, Media Hypocrisy
I think I had a legendary amount of comments in my various journal entries yesterday. I deleted between two or three dozen e-mails this morning that were sent from (e:strip), notifying me that people had left comments. Once in a while I respond via e-mail, so don't be surprised if I end up responding to you that way rather than in my journal. Usually people get more than they bargained for when they ask me questions - be warned that I'm not really into that whole brevity thing.

Another Clinton fluff piece in the NY Times - via MSNBC. They really are desperate to try to shape how the people perceive her. They simply can't help themselves. At least they didn't forget to mention one of the instances in which, as First Lady, she laughably attempted to fire high-level White House staff when Der Schlickster was president.

In the meantime, the media has attacked the Republican candidates' various wives in predictably petty fashion... including the same publication that is glowing with praise for a tyrant-in-training like Hillary.

- Fred's wife, according to the New York Times, is a "trophy wife" whose beauty needs "to be dealt with." Forget the fact that she's been a staffer in the Senate, or that she's intelligent. The libs at NYT are blinded by their bias her beauty!

But what if you are Michelle Obama? The New York Times thinks you are charming, diligent, and a modern woman... and certainly not a trophy wife.

Good luck finding something similarly scathing about John Edwards' wife, who has actually given good reason for the MSM to be critical of her loud mouthed, inappropriate outbursts concerning her husband's political rivals. No, in fact you will see articles such as this one, which is in the New York Times today - Oh, and by the way, did you know that she has cancer and therefore you cannot criticize her?

- Rudy's wife is a faker and a jezebel, if you ask New York Magazine.

10/25/2007 09:21 #41790

California Wildfires
Most people don't have an appreciation of the scale of the fires, other than seeing the incredible and frightening images of those fires - they seem like on a Biblical scale.

I wanted to learn more exact details of the status of the fires, and BBC put together a great page that summarizes everything -

This is an amazing picture from space -

image

Now that is a smoke trail.

Also, it appears that the fires may have been started deliberately - where is the ELF when you need them? This link has some really striking pictures of the devastation. I wouldn't be surprised if arson was the cause, but it has to be said that the whole of SoCal is essentially a desert to begin with.. natural fires occur every year.

PS - a completely unrelated note. I had a random thought this morning - I wanted to know how it is that the American accent has developed into what it is now. So during my random web surfing this morning I was on Wikipedia, and I learned something today. Its no longer "ebonics" folks - now its "African American Vernacular English!" Behold.

Now NPR has a phrase to use so that they can avoid the blushes!
janelle - 10/26/07 09:06
Has anyone ever heard the phrase "the soft bigotry of low expectations?"

Yup, sure have. It's what liberals do. It's why liberals aren't always that far ahead than conservatives in any number of social issues.
joshua - 10/26/07 09:00
Has anyone ever heard the phrase "the soft bigotry of low expectations?" This is how many people (not necessarily myself) view the entire issue of the minority/underprivileged educational environment. Personally I don't think there are any easy answers, but at least we know that there are people who care about the issue and are trying something, as opposed to doing nothing. I think the language in the classroom is only one element. I have friends who have taught at Traditional, Bennett, and a few other high schools in the area and I can assure you that the speech in the class was the least of their worries.
jenks - 10/25/07 19:49
Wow... Language fascinates me too. And thus I don't know if it's just years and years of studying, and striving to master (overly) 'proper' grammar (in english and other languages) - or if it just means I'm a horribly racist snobby bitch- but I really can't stand the sound of it. I can't stand "yous guys" (which I hear quite a bit in buffalo) and "axing" someone a question just makes me cringe.

I guess I need to read up on it some more. But to me "AAVE" seems more like just "bad english" than a dialect, like creole. I can understand preserving a LOCALIZED dialect, especially one that originates in other languages (creole/french etc) and helping kids understand the language spoken in their community, vs 'standard english'- but to me supporting/preserving/promoting a nationwide 'dialect' that just sounds, to me (and I'm sure many others), like uneducated ghetto slang- is not helping anyone get ahead. Because it's 'limited' to one RACE, and not one geographic area/nationality/culture (and race does not equal culture), it strikes me as a different beast. And as much as we [the US] have made great strides in equality etc- we certainly can't say we've achieved it yet- and I think making a "black language" would be a step in the wrong direction. I can see the argument that doing otherwise is just forcing everyone to "be white", which maybe is no better, but... For right or wrong, I just don't see someone who says "don't be hating on me fo axing a question" getting all that far in life... But maybe not everyone wants the same things from life that I do, and that's ok...

Ok, I'm not exactly sure where I'm going with this, and I think I should stop before you all thing i'm a horrible racist- because I'm not.
jason - 10/25/07 16:14
Nope, can't find an Ebonics dictionary, no more than I can for any other American dialect. It is mostly just crap information on how the words are pronounced. =(
jason - 10/25/07 16:02
Is there an AAVE dictionary I can find?
drew - 10/25/07 14:59
As for the fires, Randi Rhodes suggested that some of the fires may have been set because Blackwater wants to move into that area.

I don't necessarily believe it, but I wouldn't put it past them, either.

I speak differently in different situations. My school used "Pittsburghese," but not in English classes (or really anything written). It's important to recognize different ways of speaking and the ways that they influence everyone's speech.

If it weren't for AAVE, I would have never had a chance to have a glass of haterade.
james - 10/25/07 14:44
To clarify Joshua, by using both languages in a classroom one is able to teach standard English for use in academic and professional settings. By treating dialects as a valid language you actually address the problem of not knowing when or how to switch from dialect to standard English.

This method deals with the problem. Only hammering standard English just leaves minority students out in the cold.
janelle - 10/25/07 14:33
I am suggesting teaching AAVE only to the extent to allow children to understand it as distinct from Standard English so they understand that they are learning another dialect in school, Standard English. I'm not suggesting a serious focus on AAVE. After all, they already know how to speak it.
If you teach standard english in schools then there is no bias on standardized tests. Everyone's learning standard english and everyone is being tested in standard english.
As for universities, the standards for highschool students entering into our universities, oh man, that's a whole other blog comment that encompasses so much more than language issues. I could write based on my experiences at Temple U. as a TA.
Yeah, the main post was about the wildfires but you made the mistake of talking about language which is a subject I particularly enjoy, so I grabbed it and ran with it! Sorry!



jason - 10/25/07 14:20
Oh yeah, Janelle. I dated a Philly Italian. I got many, many earfuls of their particular speech. I like Water Ice.
jason - 10/25/07 14:18
You know what, I guess I don't really care what a school system does in this regard, even if it is to continue the status quo, as long as the kids are being taught the dialect that is going to get them through their educational and professional lives.
janelle - 10/25/07 14:15
I like AAVE, although I'm not sure I'll ever be in a time or place when it's appropriate for a white middle class female to speak it. LOL.
I particularly like the phrase, "to hate on" something which has a distinct meaning from "to hate" something. An action versus an emotion.
I also like the use of the transitive "be" as in "don't be hating on me" indicating an action that is in progress and continues on as opposed to a discrete moment in time of being hated on.

I also like the word "nebby" from Pittsburgh which means nosey. And the word "slippy" which is the lazy Pittsburgh way of saying slippery.
I like how the Italians in Phillies say "Yous guys" and say water ice instead of italian ice. And I love the distinct Kensington/Fishtown accents, but I can't think of anyway that they talk that constitutes a distinct dialect. Too bad.

joshua - 10/25/07 14:06
Wow, I accidentally submitted that comment without finishing! Anyway, my question is this - is AAVE bastardized English when millions of blacks believe it is? What I do not like is the suggestion that the presence of Standard English on standardized test presents some kind of intrinsic bias. Next we are going to hear that the presence of English in any format is intrinsically biased against students who don't speak English at all.

I think introducing multiple forms of speech in an academic setting sets a bad precedent, and in exchange what you get is a dubious at best benefit to the majority of students. What will happen next - will universities be compelled to do the same thing in a generation because a percentage of the matriculating students never had to speak Standard English at school regularly?

Anyway, this entry really was about the wildfire - my AAVE comment was just a smart ass anecdote. At least it sparked a conversation.
joshua - 10/25/07 13:55
For me, I simply don't like it.
janelle - 10/25/07 13:41
Coddle, no.

Teach standard english in schools on the basis that it is a distinc dialect in school, yes?

Applicable to italian americans, southern rednecks, and chowder heads? Yes, if they speak a distinct dialect from Standard English.

See my examples in the post below, people who speak cajun creole, hawaiian creole, gullah, pideon Native American/English variations all need to be taught Standard English as a language distinct from what they speak. Consider it an unofficial way of having a standard national language.
jason - 10/25/07 13:32
I guess I don't necessarily see the point. Are we going to coddle Italian Americans who use their own dialect, or southern rednecks, or chowderheads?
james - 10/25/07 13:26
Most educational research on the topic that I have read proposes that we teach kids as if they are bilingual. Teach that there are appropriate times for AAVE and Honkey-English. Students learn to switch between languages in coded situations.

Where most people fail at this is calling AAVE a lesser language because it isn't proper and therefor one has to switch between bastardized English and real English. Such terminology and there attending attitudes alienates AAVE students and makes their school work wholly irrelevant.

Other People's Children by Lisa Delpit is the standard text on the topic.
janelle - 10/25/07 13:12
It's definitely not a cut and dry issue in the black community. There are folks who abhor it (i.e. Bill Cosby) and folks who embrace it as a dialect and switch back and forth between AAVE and Standard English as appropriate (Michael Eric Dyson).
It wouldn't have to be a cultural drag if children who are raised speaking AAVE are taught that it's distinct from Standard English and their's a time to speak standard English and there is a time to use AAVE. I don't mean teaching it in the strictest sense. But teaching enough for children to get that when they enter school, they are going to learn a second language, Standard English as opposed to being told that they speak incorrectly and are now going to learn the proper way to speak.
How are you going to tell these kids they speak incorrectly when everyone in their environment speaks that way? As a parallel, you don't tell the African immigrants in the US schools that they speak an incorrect language. You tell them that you're going to teach them a new language that will allow them to access mainstream society. But they can still speak their African language which keeps their tie to their cultural heritage.
jason - 10/25/07 13:03
Of course it was deliberate. Friends of the Earth say that we can't let George Bush burn California down:

:::link:::
joshua - 10/25/07 12:52
Hmm. Perhaps in academic circles. Who in the common vernacular actually refers to it as AAVE? Not many. To be perfectly honest I think its a politically correct term regardless, and in general I loathe such things... although I recognize the need to come up with a more academic term than "ebonics."

I was reading about this and one particularly striking difference between other American dialects and AAVE is that all of them are a regional phenomenon except for AAVE, although I suppose it could be argued that AAVE originated during slavery in the south. AAVE is a dialect that is used across the country, whereas the southern and northeastern dialects tend to stay where they originated. Also, AAVE is criticized by black people who view it as a cultural drag and say themselves that its poor English.

I have to disagree about teaching AAVE in schools though. I think its a terrible idea.
janelle - 10/25/07 12:17
The usage of AAVE has been around for a bit as a replacement for ebonics. At least since 1990s when I took linguistics. I think AAVE is fascinating and understanding it is important in terms of race relations and education. AAVE isn't just poor English grammar. It has its own consistent grammatical structure. When people complain that "those people" don't speak English correctly. Well, it's because they're not speaking standard Engish. They're speaking AAVE. So it makes sense to teach AAVE in some schools so that kids learn the distinction between Standard English and AAVE. AAVE is the most noticeable example of this dialectical issue in the US but people in areas that speak creoles (South Carolina, Louisiana and Hawaii) also need to distinguish between their creoles and standard english if they want to move through the larger society. Okay...I should stop here, but it's hard. I think language is fascinating!

10/24/2007 10:49 #41777

Today
Today one of my co-workers is making weird girl noises (pouting, etc.) - her knuckle on her ring finger is the size of a walnut and she can't get her ring off! It looks really red and painful - I fear bad for her. I looked up potential solutions on Yahoo! Answers - I feel dirty for using a service put together by a bunch of communist collaborators, but I think my conflicted feelings will subside by dinner time. In any case, I think she is going to have a jeweler cut it off today.
joshua - 10/26/07 09:11
Ajay - it might be in your best interests to separate yourself to a degree from the criticism Yahoo is getting, although I understand why you'd defend them. They pay you well, you have a great working environment and they certainly have done you no harm. What I wrote is far less scandalous than what the activists are saying about Yahoo. They are barely hiding the fact that they think Yahoo flicked the switch for the fun chair themselves. I was simply taking the piss, as it were. They are actually serious.

Since you asked, and I happened to see that Israeli thing mentioned in the news - there is a clear distinction between using a public service that anybody has access to in order target Jews, and actually handing over private data to a government authority in order to jail a political dissident. Its an end user vs. producer argument. Where I think Google may get into some trouble though is the issue with close up, high resolution images focused on peoples' homes... which ironically uses the same procedure that the people with a lust for Jewish blood use to target people.
ajay - 10/25/07 14:29
"I feel dirty for using a service put together by a bunch of communist collaborators"

Lol... you're teh funnay. What do you think about using a service used to kill Israelis? :::link:::

jenks - 10/24/07 17:22
why does she need to get it off? If it's just the knuckle that's swollen, leave it alone and let it go down...

10/23/2007 15:32 #41761

Seasoned Citizens
What would you do if you saw a car try to beat a yellow light by making a sharp turn, and in the process make an old lady try to run across the street and fall on her face, potentially injuring her?

I'm not saying this happened, but on Sunday I couldn't help but wonder why it is that an elderly lady with bags would be compelled to try to run across the street at the corner of Delevan and Elmwood. During halftime on Sunday I went to ETS to get some food for my brother and I, and I arrived only to see a crowd of people surrounding this poor elderly lady, who had fallen right on her face and wasn't moving. A gentleman, bless him, was sitting on the pavement rubbing her back and comforting her until the ambulance arrived.

It absolutely broke my heart seeing her like that. No exaggeration - my eyes started welling up and I was desperate for the lady to be okay. Thankfully, she got up once the paramedics arrived and hopefully her injuries are only limited to her forearms. I hope that she simply slipped and her accident wasn't the cause of a reckless driver... which in all honesty, having lived in my apartment for seven years in this neighborhood, I would never rule out. We have to protect the elderly that live around here - please keep an eye on elderly folks crossing the street!

10/16/2007 16:05 #41678

Ooh La La
Have you ever felt the urge to write in your journal despite the fact that you really don't have anything to say? Granted, I'd stay quiet rather than gossip like a tabloid magazine. Trust me, if you ever needed to tell someone a deep, dark secret I'm like the fucking CIA. I will either deny any knowledge or run misdirection.

(e:jbeatty)'s latest journal entry reminds me of why I like to cook, and also why I wish I would spend more time trying to find cookbooks that suit me. I've always taken an interest in cooking. At first it was a matter of principle - I simply wanted to know as much as I could so that I wouldn't have to rely on anyone but myself to cook. Women love guys that can cook, or so I'm told, but I've never cooked for a date before. I'd rather do something more interesting... such as take a cooking class together. How would that be for a date surprise! I suppose that I should watch what she does with the knife...

For me, its the learning and doing aspect of cooking that I enjoy. Cooking does for me what playing musical instruments still do - it provides an escape and you're really only torturing yourself. That is, of course, assuming that you are by yourself and you are the only one listening/eating! There is also a creative aspect to cooking that I enjoy, as well as the flexibility that cooking allows you to explore. I also find pleasure in cooking for my friends - on occasion I am struck with a moment of culinary brilliance such as my teriyaki chicken. Other times it works out miserably, but the magic with cooking is that failures are edible.

I don't particularly have any fears of trying new recipes and my interest in this is insatiable. My only problem is that I can't drink up the entire culinary world in one gulp. It will take my entire life to do what I want to do with the culinary arts. However, for the mean time, I think I should focus on half a dozen recipes to master in a handful of cuisines.


tinypliny - 10/17/07 23:29
Damn. It may seem like my kindergarden maths was deficient... and it totally was! I hated my maths teacher!
tinypliny - 10/17/07 23:15
Check out my comment in (e:museumchick)'s blog.

My recipé for onion-tomato-garlic-but-mainly-onion soup.

1. Get red onions for strong flavour, or yellow onions for light flavour. Cut them up lengthwise into thin strips.

2. Take peanut oil in a vessel which will conduct heat well - preferably a stainless steel pan with a flat copper-bottom. Set heat to medium.

3. Drop some cumin into the oil and just when the cumin starts to dance and bubble, drop all the onion into the oil. Turn down the heat a little.

4. Sauté the onion about the pan, till they are slowly browned. Add some fresh chopped ginger to the onions. Keep sautéing. The onions will first turn glassy and then start to become reddish and crispy.

5. When the onions are somewhat browned (after the glassy stage), add chopped garlic (maybe 3-4 cloves of garlic).

6. Keep Sautéing. When the edges of the onion strips go a deep red and the middle of the strips get a nice brown, it's time to add the tomatoes.

7. But before the tomatoes, add a bit of powdered black pepper, salt, small pieces of ginger and green-chillies (Sliced long into thin strips).

8. Take greenish tomatoes (they are more sour than the reddish ones) and cut them into really tiny bits.) Add them to the onions.

7. Keep sautéing till the skins of the tomatoes separate from the flesh and the tomatoes start to liquefy.

8. Add a cup or two of water in the mix and bring to a boil.

9. Garnish with a generous chopped bunch of coriander (Cilantro).

10. If you like a lemony twist, squeeze a half lime/lemon into the soup after turning off the heat. Salt to taste.

I love this soup to bits, on dark cold days! :)
mrdt - 10/17/07 21:39
Bourdain isn't so much of a cook as he is a culinary journalist. The Professional Chef is probably the best foundation book on the market. It is what they use to teach with at the World's leading culinary school, the CIA.

Becareful with being direct. Often in those explanations are history or advanced knowledge that will help you to walk away with a better grasp on the technique or origin, which will help you to develop your culinary skills.

Onion Soup is easy but to make really good onion soup you have to learn how to extract the best possible flavor from your onions, which is to slowly caramelize them in a small amount of fat. Then you take some flavorful broth or stock, maybe some wine, maybe some apple jack brandy some not so fresh bread (not old or stale) and add it to your onions. The onions are key and one of the ways to becoming a great cook is to master your heat. You cook the onions to fast and they will get color but they will be crunchy. You cook the onions to slow and you will be wasting alot of time not-to-mention they might burn based on how they sit in the pan. One fo the most important ideas I took away from "The French Laundry Cookbook" in a blurb along the side of the page, is to cut the onions with the grain (you should see natural lines in the onion) and this will prevent them from being tough. The onions should melt in your mouth. And their natural sugars, which you slowly extracted in the caramelization process, should be the base for the soup.

Every ingredient you use say to yourself, how can I extract the most amount of flavor from this?.

Cooking comes from inside of you not from a cookbook. For me only new ideas come from these resources. Most of the time I deviate tremendously once I understand the meaning and purpose of the dish.

With experience and the continual training of your palate you will develop inot a marvelous cook.


jenks - 10/17/07 11:26
I agree with jbeatty that cooks illustrated is good. They rip a recipe apart and try it a million ways and then tell you what worked the best. One of my "standby" recipes is from there.

I enjoy cooking too. But I don't think I've cooked more than pasta in... shit! over a year! :( Just don't have the time, and I have less incentive since it's just me.

Oh, and yes- I will confirm - girls like guys who cook. (notice I didn't say guys who CAN cook- just guys who do/will cook is good enough for me. But if you're GOOD, you get major extra bonus points. Just like dancing. )
joshua - 10/17/07 09:34
Thanks DT. I think that I will also try to find Julia Child's book, since it seems like such an important book. What I need is a set of books that I can build a foundation on, learn more and improve from there. It seems like Bourdain's book is also up my alley, since really what I want is direct, no bullshit explanations of the methods to prepare the dishes.

You have no idea how badly I wanted onion soup yesterday! I think, since I've never learned, I'm going to make this first.
mrdt - 10/16/07 23:31
Good cookbooks, holyshit where do I begin. I own over 60-70.
Tom Colicchio: "Think Like a Chef" & "Craft of Cooking"
Alfred Portale: "Gotham" & "12 Seasons"
CIA's: The Professional Chef
Jasques Pepins: Complete Techniques
Steven Raichlen: "the Grilling Bible"
"The Dinosaur Cookbook"
My Favorites:
Julia Child & Simone Beck's: "Mastering the Art of French Cooking"
Thomas Keller's: "The French Laundry" & "Bouchon"
Eric Ripert's: "Le Bernadin Cookbook"
Daniel Boulud's "Cafe Daniel"
It all really depends on what you want to do and how complicated you want to make it.
Cooking for me has been a journey toward culinary perfection so I totally immerse myself in reading on subjects like fish, bbq or sauces. Sometimes I just look at the pictures and work on my approach to plating/presenting the food.

And trust me on this one there are very few cooks on this city that have more talent or knowledge for the craft than I do. Anybody that says this is an art should be taken down into primal cuts and served for lunch.
jbeatty - 10/16/07 20:52
Martin Yan's Chinatown Cooking is really good. But I don't know any really good ones for other types of Asian Cuisine.
joshua - 10/16/07 20:27
Hmm. (e:james) - I like shallots. But I'm oniony/garlicy like that.

As for foods and dating, and how they relate, Rachel Ray (who Anthony Bourdain apparently hates... which I find puzzling) always says that two cloves of garlic cancel each other out. Is that some old Italian trick?

(e:jbeatty) thanks man. I saw on Bourdain's site that he had a couple sample recipes from the book, which I found so incredibly useful. It appears that in the book he enforces proper cooking methods and actually bothers to explain why... which couldn't be more up my alley. I also saw on Amazon that there is a paperback version of the book out, which I tend to like. I think maybe I am going to ask for it as a Christmas gift. Do you have any recommendations for an Asian cookbook?
james - 10/16/07 18:35
I have cooked on for dates several times. I am better than average and I use ingredients most Americans have never tasted before (why does no one use a fucking shallot?) so it was easy to wow.

Never got laid cooking.

Not once.

I even got myself an apron that reads "Sodomize the Chef" as if I wasn't sending bill board sized clues out.

So, learn from my mistake! Cooking skill isn't enough to overcome a nervous deficiency of charm.

Rufies help.
jbeatty - 10/16/07 16:35
Joshua you are more than welcome to borrow my copy of the Les Halles cookbook, although its a bit stained and thrashed from prior use. I find some of the best and most useful cookbooks are ones that explain how to actually cook what you are making. Recipes with vague explanation piss me off. There are some really good books out there that explain recipes in great detail. I find Cooks Illustrated to be a great source for very detailed info on the dish. Also Jacques Pepin's Complete Techniques is probably one of the best sources with instruction on tons of cooking methods. Another good book is Mastering the art of French Cooking by Julia Child. But I also don't own enough cookbooks myself. There are a bunch that I would love to have, but there also are a bunch that scare me.