|
|
October 31st, 2008
No Comments »
October 29th, 2008
No Comments »
October 28th, 2008
No Comments »
October 9th, 2008
|
|
|
POWER HOUSE MEMPHIS GUILDING LIGHT: A TRIBUTE TO WILLIAM EGGLESTONCONTEMPORARY ARTISTS’ PORTRAITS AND FILMS DEVOTED TO,AND INFLUENCED BY, WILLIAM EGGLESTON. EGGLESTON,OCTOBER 10 - NOVEMBER 22, 2008 RECEPTION FRIDAY OCTOBER 10, 2008 6 - 8 PMwww.deltaaxis.org/artists/eggleston2.html |
 |
|
|
|
 ATLANTIS
|
|
 |
Portraiture Now: Feature Photography at the National Portrait Gallery in Washington will run from December 7 2008 thru September 27 2009. They include Rem Koolhaas, Sir Ian McKellan Michael J Fox and Chinua Achebewww.npg.si.eduwww.npg.si.edu/exhibit/curex30.htm
|
|
| Steve’s new book Earthward will be published by Nazraeli in November 08. It contains fifty plates of still lives of tools photographed over the past twelve years. www.nazraeli.com |
|
|
|
|
Talk to the Department of the History of Art at The University of Michigan October 16 and 17 08.Steve will give an overview of his career explaining how he started and will show work from that period. He will be discussing a number of his ongoing photographic projects including his Acts of Memory and his Philosophers series. He will also be showing the complete work from the book I Could Read The Sky. Steve is currently staff photographer at The New Yorker and will discuss that relationship and show recent work with them. DOWNLOAD PDF POSTER |
|
|
|
|
|
|
No Comments »
October 8th, 2008
No Comments »
September 24th, 2008
No Comments »
September 15th, 2008
 |
| Thank You for Smoking Barbecue-pit flavor, minus the pit. |
| New York might not be the country’s barbecue capital, butthanks to places like Daisy May’s, Dinosaur, Blue Smoke, RUB and new arrivals like Hill Country, Bar Q and Wildwood,pork is smoking in this town. It has also been smoking in my 350-square-foot apartment, where I’ve been determined to create backyard barbecue flavors using only my ventless oven. Creating smoke flavors without actual smoke is certainly feasible. Its essence can be sprinkled on using smoked Spanish paprika or smoked sea salt. By rubbing Lapsang Souchong teaover wild sockeye, a traditional salt-and-sugar-cured salmonmorphs into a smoky gravlax. And then there’s Liquid Smoke— basically concentrated smoke-flavored water — a popular additive in many parts of the country and an ingredient in lots of store-bought barbecue sauces. I brushed some on ribs and dripped a little into sauces. Ugh! It tasted artificial. ‘‘It goes right to the roof of my mouth and hangs,’’ says Mike Mills, anauthor of ‘‘Peace, Love and Barbecue’’ and the owner of the17th Street Bar & Grill restaurants in Southern Illinois.Though alternatives exist, smoldering wood produces unrivaledflavors. And real smoke is easy to create at home using a stove-top smoker, essentially a roasting pan fitted with a driptray and a rack, sold by companies like Camerons and Emerilware. Or make your own: line a large wok with heavy foil, addwood chips, lay a smaller piece of foil over the chips to create a drip pan and set a round rack in the pan. A third piece off oil becomes the lid. Use pure, resin-free, ground wood chips. Elizabeth Karmel, the executive chef of Hill Country and theauthor of ‘‘Taming the Flame,’’ says she likes to think of wood. |
No Comments »
Author: elizabeth
Category: Peter Hapak
September 8th, 2008
No Comments »
August 5th, 2008
| Our newest edition to our group. Please welcome Andrea Morini and Maltide Montanari. |
 |
No Comments »
|
