We are pleased to announce that WFMU's live streams are finally available on the iPhone. iPhone listeners can point their browsers at iphone.wfmu.org and listen to our live mp3 streams at either 128k or 32k and also choose from a selection of our archived content and podcasts.
Based on our initial testing it will come as no surprise that tuning in over Wifi will get you the best results however we've also had reports of listeners with strong EDGE reception tuning in at 128k without issue. Since the Quicktime player in the iPhone has somewhat poor buffering compared with thick client-side players like Winamp and iTunes, we recommend listening to the 32k stream while connected over EDGE.
For the time being we are only offering a small subset of our archived content and podcasts on the iPhone but will be adding more content as time goes by.
Posted to treehouse by bill 11-06-2007 6:36 pm [link] [add a comment]
Pork tartare??....nope.....
Chicken tartare??.....not sure its for me but yes its available...
I love Japanese food and sake, I have a stable of places I go to when I am entertaining customers, some of which I recomand to rav's or boo's. I feel you need to understand the food on more than straight taste, its texture, presentation and more. My passion began with the man whom got me off pure veggie living, Wyle D. He used to show me these Japanese mag's he would buy in like midtown, he called "food porno".
As many know the Japanese have come to town, and it keeps growing, Kai was an old haunt of mine, Sugiyama is the oldest I know of, have not been to both in a while but they rocked. I love the little places and the noodle joints, but one of my fav's is Aburiya Kinnosuke (of course not every dish pleases me, but its on my top 10, year after year).
They opened first Yakitori Totto (2004, smartly above Sugiyama). Yakitori is grilled chicken, street food. Here served are breeds of Japanese chickens, breed upstate. And all the chicken is done medium rare, unless you gringo on them. And when they opened the served chicken sashimi, but rumor is you can only get this at the newer Yakitori Torys (their 3rd restaurant). Both have plenty of pure Japanese food too but chicken (every part) is king.
Going tommorow after Bar Masa (best veggie/vegan snacking in NYC), I dont think I will be doing medium rare but I bet my guests will....
SOS CHEFS of New York
104 Avenue B
New York, NY 10009
from NYT listing of Ducasse suppliers of mushrooms (porcini)
toilet flushing cat - its a compulsion
there was a point in the mid to late 60's that you had to have a peanuts sweatshirt. it was a major pop clothes item at my school in miami. i forgot which character i had but eventually i cut off the arms so that it would be sleeveless and or sported inside out with the worn nappy fleece on the outside.
You're a Complicated Man, Charlie Brown
At its peak, over 350 million people around the world read "Peanuts" every day. Its creator, Charles Schulz, led a much darker life than anyone realized, and he put his troubles into the funny pages every day. Kurt talks with biographer David Michaelis about how America’s most beloved comic strip made "depressed" a household word.
eating your way throug
h the hill country
a good wine movie :
the secret of sant vittoria on tcm now
For modular furniture fans, I've been buying stuff from
Per Madsen (a local supplier) since the 80's (starting with shelving for vinyl sound recording disks). I just took delivery on some file cabinets. Key factors for me: sturdy, wood, & wheels!
Liver Flush 4......
I am hoping this last flush of 07, is the best (planned for this monday, now its the vegan/apple juice prep 6 days). Sadly my colonic lady is on vacation so I had to go upmarket and make a rez in NYC . She does the famous coffee implant so I guess the over 60% extra $$ has some gain. The coffee is supposed to draw the toxins out, so that + my new planned method (fasting the whole day before the + oral enema in the AM) is gonna leave me skweeky clean.....
Looking forward to 2008: Even more challenging that the Flush's and Master Cleanses, I plan to cut my apox 400 bottle annual wine consumption in 1/2 to ~200.....My body (and mind) is telling me to do it. This is gonna be VERY hard........
Looks like the Google phone is really a Google phone operating system as many people expected.
Most major handset makers, with the exception of Nokia (NOK), have devices with Google Mobile OS under development; Samsung and Motorola (MOT) are being linked to it as well. (as are HTC and LG Electronics, according to the Journal.)
It's linux running an optimized version of java.
This is great. I doubt Apple is scared, but at least this should give them some healthy competition (and they might be a little bit scared.)
halloween moon
Gore / Bloomberg third party ticket? Anybody else heard rumors?
FBI whistleblower Sibel Edmonds will now tell all - and face charges if necessary - to any major television network that will let her. Could be very interesting.
New Poll Suggests Stephen Colbert Should Be Frontrunner Within a Month!
AT&T Moto Q Global -- Not as cool as the other AT&T smartphone, but it supports MS Outlook. It's a Q 9h (GSM, etc., etc.) with GPS.
Interesting
report of discussions with top Comcast executives about the recent traffic shaping charges (specifically that they are screwing with BitTorrent traffic.) Short version - they're going after the seeders:
"we're worried about someone using an exceptional amount of bandwidth to feed the world's information."
Rudy! -- Giuliani Defends, Employs Priest Accused of Molesting Teens.
He's not just presidential, his pope-a-riffic!
I touched the faceted glass, cool, but not cold. A floral-citrus aroma rose up, and as I took my first sip I marveled at how soft and delicate the carbonation was, the bubbles giving the flavors lift and energy without aggression.
This was beer the really old-fashioned way. Today most draft beers are injected with carbon dioxide, filtered and often pasteurized, stored in pressurized kegs and served through gas-powered taps.
But the beer I was served was unpasteurized and unfiltered. Like the earliest bubbly brews, it was naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon dioxide trapped in the cask. And it was served by muscle power pumping the ale up from its cask into the mug.
via edo
