ASK STEVE SHASTA ANYTHING SERIOUSLY DUDES

ask me ANYTHINGGGGGG
http://www.lazypalace.com/img/bizarre-and-odd/worst/worst25.jpg

see, told you, prob not denim clad, but spandex clad

Steve Shasta, what do you make of this?

http://elrich.buzznet.com/user/journal/6963951/buzznet-exclusive-deftones-release-their/

*listening*

*takes bite of pain au chocolat and sips espresso*

Well it's a really straight cover leaving no room for interpretation, although the production is more 00s (HRDC smooshing the freqs all together). The singer (Chico? Chito?) is a little flat and doesn't range as well as Rick, esp going into the screams. I am impressed by the replication of the telecaster brightness/chime-yness. But other than that, seems like karaoke... why even record this, just save it and insert it into a live set and make a couple geezers happy.

The press copy seems to disagree:

The band pays homage to one of their influences by treating the song like a precious Faberge egg that they smash into a million pieces and set on fire in a classic Deftones style.

yeah i've got to go with BUZZNET here, before even reading that i was listening and thinking to myself "hrmm this sounds not unlike many tiny pieces of very expensive eggs, set aflame," didn't quite detect the Fabergé influence but i was on the right track ya know

inna classic Deftones stylee

dear steve of shasta,

why is tempura served with that funky, almost tasteless dipping sauce? why would you ruin tempura by making it soggy? what's that grated clear stuff you mix into the sauce? why don't the japanese use something tastier instead, like bbq sauce or motor oil?

yours,
dayo

not sure what you mean about tasteless! maybe its just subtle and not in yo face like bbq sauce but there's definite flavor, esp that classic "umami" sensation that mystified and confused food bloggers everywhere in 2008.

grated stuff = daikon oroshi = grated daikon, for texture and also for digestion aid when eating fried foods.

pls to explain umami

This article does a pretty good job at it, I linked it from some ILX thread talking about misconceptions about umami a while back:

http://articles.sfgate.com/2010-01-24/food/17834955_1_umami-shiitake-mushrooms-japanese-pizza

dear steve shasta,

why is it so hard to find 100% buckwheat noodles?

yours sincerely
dayo

price.

go to your local japanese grocery and ask them for "hon-soba".

I went to two japanese supermarkets yesterday and only one of them had 100% buckwheat. about $6 for 200g iirc. bought another packet that was 88% buckwheat. :(

yeah, it's expensive... is there a japantown in HK? maybe there is a dude who makes his own fresh nodles that you can buy? that may be cheaper...? ymmv...

dear steve shasta,

why is it so hard to find 100% buckwild hoes?

yours sincerely

dyao: Juuwari (十割, 100%) soba, the finest (and usually most expensive) variety, consists entirely of buckwheat. hon-soba just means "real, true soba"... juuwari is more common though.

haitch, i know a guy named Buck Wyland, what do you think of that!

fantastic!

steve shasta,

my packet of 100% noodles does indeed have the characters 十割! I am happy.

Dear Steve Shasta,

Don't really have a question here but I'm reading William Gibson's new book "Zero History" and it revolves around the hunt for a "secret brand" of Japanese denim so it made me want to bump a Steve Shasta thread.

Peace!

Yeah he's really into it, he shops at Self Edge in SF so much that they started doing collabs with him.

from fb this morn:

MB ‎"The future is already here – it's just not very evenly distributed." - William Gibson
Jaxon The future only belongs to the future itself. And the future is electric youth - Debbie Gibson

Have you been to Kappou Gomi?

Nope, any good?

Yeah, I haven't been to a Japanese place like that in ages.

Jp food in SF is generally pretty ass. The "best" places are pretty average/mediocre compared to LA/NYC/HNL or hey Japan! where I'm more likely to go eat it.

I kinda gave up on it a few years ago. Seems every week a new shitty fusion ramen shop opens up to much blog fanfare... shruggles.

ah, thanks for reminding me that I should go and eat some amazing Japanese food for lunch today

My top 3 for 2010:

1) Benu. Next level. Ridiculous.
2) Frances. MP goes downmarket but kills it.
3) flour + water. My Wed nite carbo load.

ok

I've only been to Frances amongst those, but it's kind of endearing to get a Christmas card from a restaurant.

Kappou Gomi is a local Richmond place serving plausible Kappou. It's cheap but not bad at all. I agree about LA or NY having better stuff generally and I avoided stuff I could easily get elsewhere. The gf's dad and stepmom have spent a lot of time in Japan and they thought it was pretty good, too; perfect for a dinner on a cold Sunday.

Steve do you like Popkoffs? I am addicted to the Vareniki.

http://www.popkoffs-frozenfoods.com/index.htm

Haha, you realize you live extremely close to the majority of the russian bakeries in SF?

That said, I will give these a try. Thanks for the tip.

I know! The one JaXoN rep'd a while ago on 6th and Balboa is amazing! But I can make these at home!

this is probably really stupid, but is there a trick to getting rid of a crease like this in a fly other than just attacking the jeans with an iron? these are regular 501xx.

http://i.min.us/ijRDdm.jpg

is that....your crotch?

lol i'm having the exact same problem with a new pair

yes, xp. obviously i'll take them off before attacking them with an iron.

That is a fly piece that is "gaping". If it really bothers you, take it to a tailor and have them move the top button out a bit to even the tension on the fly piece. For the cost of a needle and thread, you can sew a "tack" (small pleat) on the underside of the fly piece as well but it might take a couple tries to get it right.

dear SS,

yay or nay?

http://1.bp.blogspot.com/-04sSDXKDqLw/TY_g29ja5qI/AAAAAAAARMU/rjpBrqhgCPM/s1600/81396233.jpg

yours,dayo

i hate you.

:-(

gimmeeeeeeeee

steve shasta,

have you ever been here?

http://i975.photobucket.com/albums/ae232/daggerlee/IMG_0294.jpg

I asked the LA thread as well, but you generally know the answer to questions like this. Where should I go for good sushi in LA? I'm doing a training thing out by the airport and want a good place to drive out for food.

Okay, so there is this Japanese restaurant that I used to frequent often in the late 00s and Jobs would often be there (but not Woz lol).

Rumor had it he was quite tight with the owners, possibly helping bankroll the place when it opened.

They announced they were closing about 2 weeks ago.

― citation needed (Steve Shasta), Friday, October 7, 2011 10:14 AM (4 days ago)

Follow-up, the head chef has been hired by Apple and will be working at the Cupertino HQ. Crazy, as this place was pretty high-end, a incredibly different universe from the corporate lunch scene.

― citation needed (Steve Shasta), Wednesday, October 12, 2011 12:55 AM Bookmark

steve is that kaygetsu?

― funk master friendly (moonship journey to baja), Thursday, October 13, 2011 11:22 PM Bookmark Suggest Ban Permalink

kaygetsu is the f'n bomb, only went there once tho

― funk master friendly (moonship journey to baja), Thursday, October 13, 2011 11:22 PM Bookmark Suggest Ban Permalink

llAPll
Post: 50
Join Date: Mar 2006

Last year I bought a pair of raw LVC 66501 from Tokyo. When I got home, I hot soaked it for a few hours and then air dried it. I tried them on and they were still a bit loose, so I flipped it inside out and threw it in the washer and put it under hot water wash cycle.

I'm not sure if it's LVC, or the hot wash or something else, but when I finally started wearing it, I noticed that it wasn't "raw" anymore.

Does anyone else ever ran into something like this or could explain why my LVC's are $#*#ed up now?!?

http://i1354.photobucket.com/albums/q686/tinyservants/Screenshot2014-05-22at20231PM_zps505c2eee.png

I miss this dude :(

he was an idiot