I have been wrong, very wrong, about diet and nutrition for my whole life. I hate being wrong.
As a critical thinker and trained research scientist with a Ph.D. in biology I feel that I should have done better. My only defense is that when one is an expert in a field, one tends to trust the opinions of experts in other fields.
I know I have the tools and ability to become an expert at many things, but it takes some serious motivation. If I was diagnosed with cancer, I would devour the literature and trust no one until I mastered it. But for everyday matters like nutrition I have always just done what I was told.
I have been blogging on and off about my weight loss efforts (roller coaster) since 2007 (read the whole mess in reverse chronological order here if you want), but the roller coaster actually started much earlier. The short version goes like this: 300-220, 270-213, 280-220, 285-225, 270-219 (current). As you can see I am really very good at losing weight, but pathetic at keeping it off.
So what is different about this time? Why do I finally think I have found the answer? Easy: I am not on a diet this time. Oh, it started out as a diet (Slow Carb from The Four Hour Body), but it has morphed into a simple and hopefully permanent lifestyle change.
The change is this: no grains and no sugar and no starchy vegetables. Or more prosaically no bird food or hippopotamus food (hippopotami eat sugar cane).
OK, that's a little over-simplified, but the whole thing really is just to minimize insulin production - eat few enough carbs (especially fructose! - no fructose that doesn't come from whole fruit!) so that you are losing or not gaining weight and stop worrying about fat intake, especially saturated fat. Other than that, eat anything in any quantity, especially meat and vegetables. But beware things that can cause insulin spikes even if they are non-caloric like artificial sweeteners.
I weigh less than I have in ages. I have more energy than I have had in ages. My teeth feel cleaner. I am less irritable and more positive. I am never hungry. I don't have to measure or record what I eat. I get to eat lots of things I love (bacon, eggs, cheese, steak, broccoli, kale, collard greens). I do miss a few things (bread, beer, sweets), but there is no formula for weight loss that doesn't require some changes/sacrifice - I should know, I've done enough of them.
So do I have my own brilliance to thank for this? Alas, no. I must give full credit to Gary Taubes who devoured the literature for me and laid out the arguments in a clear logical fashion. I can't overstate this - my entire view of nutrition, science, and even human history has been altered in the last few months as I digested these ideas and then proved them out on my own body.
A huge fraction of the conventional nutritional wisdom is wrong. Demonstrably wrong. Scientifically wrong. Gary certainly isn't the first person to espouse reducing carbs (neither was Atkins), but he lays out the history and arguments extremely well. From a scientific perspective we don't even really know that carbs are the problem (the telling experiments have not been done), but I now believe that the carbohydrate hypothesis is highly compelling and most likely true (with a fructose hypothesis as a close second - but that's another post).
Gary Taubes is a an excellent science writer who frequently writes for Science magazine, often on the topic of bad science. He has written two books and some articles on the carbohydrate hypothesis. You can see him speak here. if you are going to read just one book, it should be Why We Get Fat: And What To Do About It. His other book, Good Calories, Bad Calories, is excellent, but be warned that it is dense with literature references and the like - it is very complete - doctors and scientists will likely want to read this one.
These books and the seminar are all top notch stuff. Two thumbs up. Go watch. Go read. Why We Get Fat is also available on audible.com, so you can listen too.
These are not diet books, so don't expect that. You'll have to go elsewhere for low carb diet advice (or make up your own as I did - the principles are easy).
I do not believe that a thinking person can read Why We Get Fat without changing their diet, so be warned about that as well. If you'd rather live with your head buried in the sand, stay far away.
The really scary thing is that if the carbohydrate hypothesis is correct, we are royally screwed. Only a tiny fraction of the planet can afford to eat properly and our entire global food production system is set up almost exactly wrong to address it. But that too will have to be another post.
David
Showing posts with label book review. Show all posts
Showing posts with label book review. Show all posts
Sunday, May 29, 2011
Friday, July 2, 2010
Book Review: The Tall Book
There are three things that absolutely define me. Three things that anyone who meets me knows within seconds. Three things that I could not hide from the world if I wanted to. 1) I am very tall (6' 7"), 2) I am a redhead, 3) I am a nerd.
Of these three things, the one that has defined my life as most different from the norm (whatever that is) is being tall.
There are many benefits to being tall, to be sure. I am never ignored at a counter while waiting for service. People remember me. It is comparatively easy for me to project a powerful confident presence. I am very rarely threatened or lashed out at.
And there are many disadvantages to being tall. Some would be obvious even to the non-tall (difficulty buying clothing, hitting my head on doorways, getting jammed into airline seats while some 5' 2" business woman stretches out in the exit row). And some probably have to be lived to be appreciated (ultra low toilets and urinals (actually almost everything about bathrooms), low ceilings, low kitchen counters, cars designed for the comfort of someone a foot shorter than me, foot boards on beds, the non-stop, "Do you play basketball?" Or alas the increasingly frequent, "Did you play basketball?").
When I saw The Tall Book by Ari Cohen I immediately bought a copy (for the Kindle iPad app, of course - see (3) above). But I must confess that I bought it more as a show of tall moral support than because I thought I would get anything out of it. I mean, I was six feet tall on my twelfth birthday. That's 33 years of being indisputably tall. What could a book possibly teach me about it?
I was wrong, of course. I learned a bunch of interesting tidbits. I certainly learned more about tall female psychology than I had ever managed to uncover on my own. Tall people and the curious will enjoy this book. Tall teens will find a bunch of useful advice for dealing with life. And if you know a tall teen girl, stop reading right now and go order her this book. Ditto if you know a tall teen boy who wants to date tall teen girls.
My favorite thing about the book, though, isn't the book at all. It is the fact that Ari has devoted some space to tall activism on the tall book website. That joins colleenification and the Tall Clothing Mall blog as one of my favorite tall resources. There just aren't enough tall resources out there. I would love for there to be a place where I could go to find cars I might fit in before I go shopping for them or find out whether that expensive home gym will be usable before I spend thousands of dollars.
Anyway, I'm rambling. It's a good book. It's on sale on amazon ($7.60 for the hardcover as I write this). Go buy it.
David
Of these three things, the one that has defined my life as most different from the norm (whatever that is) is being tall.
There are many benefits to being tall, to be sure. I am never ignored at a counter while waiting for service. People remember me. It is comparatively easy for me to project a powerful confident presence. I am very rarely threatened or lashed out at.
And there are many disadvantages to being tall. Some would be obvious even to the non-tall (difficulty buying clothing, hitting my head on doorways, getting jammed into airline seats while some 5' 2" business woman stretches out in the exit row). And some probably have to be lived to be appreciated (ultra low toilets and urinals (actually almost everything about bathrooms), low ceilings, low kitchen counters, cars designed for the comfort of someone a foot shorter than me, foot boards on beds, the non-stop, "Do you play basketball?" Or alas the increasingly frequent, "Did you play basketball?").
When I saw The Tall Book by Ari Cohen I immediately bought a copy (for the Kindle iPad app, of course - see (3) above). But I must confess that I bought it more as a show of tall moral support than because I thought I would get anything out of it. I mean, I was six feet tall on my twelfth birthday. That's 33 years of being indisputably tall. What could a book possibly teach me about it?
I was wrong, of course. I learned a bunch of interesting tidbits. I certainly learned more about tall female psychology than I had ever managed to uncover on my own. Tall people and the curious will enjoy this book. Tall teens will find a bunch of useful advice for dealing with life. And if you know a tall teen girl, stop reading right now and go order her this book. Ditto if you know a tall teen boy who wants to date tall teen girls.
My favorite thing about the book, though, isn't the book at all. It is the fact that Ari has devoted some space to tall activism on the tall book website. That joins colleenification and the Tall Clothing Mall blog as one of my favorite tall resources. There just aren't enough tall resources out there. I would love for there to be a place where I could go to find cars I might fit in before I go shopping for them or find out whether that expensive home gym will be usable before I spend thousands of dollars.
Anyway, I'm rambling. It's a good book. It's on sale on amazon ($7.60 for the hardcover as I write this). Go buy it.
David
Monday, June 23, 2008
Book Review: An Edge In The Kitchen
I am a knife enthusiast. Maybe even a knife nut. I have read virtually every book ever published on the topics of knife making, knife smithing, and sharpening. I have made knives from kits and from blade blanks and by stock removal. I own a number of custom and semi-custom knives.
I also love to cook and every knife stuck to the wall in my kitchen is sharp enough to shave the hairs on your arm.
So I was delighted when An Edge In The Kitchen: The Ultimate Guide to Kitchen Knives: how to buy them, keep them razor sharp, and use them like a pro showed up in my Amazon recommended reading list.
I highly recommend this book for any serious cook and also for any serious knife enthusiast. The knife enthusiast will learn a great deal about kitchen cutlery that he/she probably doesn't know (I learned quite a bit about the evolution of styles of kitchen knives - a lot of the knife literature if very heavily weighted towards hunting knives). The cook will learn knife techniques (there is nothing new here - serious cooks may not learn much) and most importantly sharpening and knife care.
The author (Chad Ward) shares many of my biases about sharpening and he does a decent job of describing techniques that should produce excellent results. I strongly believe that people should sharpen their own knives. It is neither rocket science nor voodoo. When Alton Brown told me that I had to send my knives to a professional to get them sharpened, I threw my remote at the TV. I am sure that there are excellent sharpening services out there, but I have never personally experienced a "professional" edge that was even close to being as good as the edge I put on my knives. On the other hand I have overheard some shocking conversations in high end cutlery stores that have convinced me that there are lots of professional knife sharpeners who have no clue at all what they are doing and who likely ruin knives at a fabulous rate.
Here is the book by section.
Part one: Choose Your Weapon
Here the author describes the various knife styles, tells you what you actually need (one big, one small), tells you how to get what you need on various budgets, and tells you what the options are if the sky is the limit. He also does a nice job covering the ins and outs of cutting boards. This section contained the most new material for me - I think I will definitely have to branch out from my "traditional german-made" chef's knife and my plastic cutting boards.
Part two: Cut Loose
This section is devoted to classical kitchen knife techniques. It is well done and the photographs make the subject clear. It is not comprehensive (you won't learn how to butcher a cow), but it has the vegetable and chicken basics.
Part three: Stay Sharp
This section is the better part of a hundred pages and it is pretty comprehensive. It covers everything from metallurgy basics, to edge geometry, to sharpening techniques and systems.
I do have a couple of criticisms, though.
At one point, the author disses round crock sticks in V-system knife sharpeners because, "It is difficult to produce a flat edge with a round stone." That is complete nonsense. The knife edge contacts and is pulled along the top arc of the cylinder. In geometric terms this is a straight line meeting another straight line. In my opinion the round crock sticks are better (for everything except serrations) because you can just turn them a bit to get a clean surface. I have several of these V crock stick sharpeners and they have become my favorite tools for keeping a good edge on my kitchen knives. My only complaint is that they don't offer enough choices in angle, but you can solve that with a drill press. The Idahone system with coarse and fine ceramic rods is hard to beat.
My other criticism is that he doesn't make it plain enough what the difference between a good sharpening job and a bad one are. He does a nice job of describing how to get the planes of the blade to meet (raise a burr) and how to polish off the wire edge, but he fails to warn the reader that a single swipe at too steep an angle can undo half an hour of painstaking work. To sharpen successfully you have to understand the basic physics involved (which he explains well), but you also have to be very mindful and consistent.
David
I also love to cook and every knife stuck to the wall in my kitchen is sharp enough to shave the hairs on your arm.
So I was delighted when An Edge In The Kitchen: The Ultimate Guide to Kitchen Knives: how to buy them, keep them razor sharp, and use them like a pro showed up in my Amazon recommended reading list.
I highly recommend this book for any serious cook and also for any serious knife enthusiast. The knife enthusiast will learn a great deal about kitchen cutlery that he/she probably doesn't know (I learned quite a bit about the evolution of styles of kitchen knives - a lot of the knife literature if very heavily weighted towards hunting knives). The cook will learn knife techniques (there is nothing new here - serious cooks may not learn much) and most importantly sharpening and knife care.
The author (Chad Ward) shares many of my biases about sharpening and he does a decent job of describing techniques that should produce excellent results. I strongly believe that people should sharpen their own knives. It is neither rocket science nor voodoo. When Alton Brown told me that I had to send my knives to a professional to get them sharpened, I threw my remote at the TV. I am sure that there are excellent sharpening services out there, but I have never personally experienced a "professional" edge that was even close to being as good as the edge I put on my knives. On the other hand I have overheard some shocking conversations in high end cutlery stores that have convinced me that there are lots of professional knife sharpeners who have no clue at all what they are doing and who likely ruin knives at a fabulous rate.
Here is the book by section.
Part one: Choose Your Weapon
Here the author describes the various knife styles, tells you what you actually need (one big, one small), tells you how to get what you need on various budgets, and tells you what the options are if the sky is the limit. He also does a nice job covering the ins and outs of cutting boards. This section contained the most new material for me - I think I will definitely have to branch out from my "traditional german-made" chef's knife and my plastic cutting boards.
Part two: Cut Loose
This section is devoted to classical kitchen knife techniques. It is well done and the photographs make the subject clear. It is not comprehensive (you won't learn how to butcher a cow), but it has the vegetable and chicken basics.
Part three: Stay Sharp
This section is the better part of a hundred pages and it is pretty comprehensive. It covers everything from metallurgy basics, to edge geometry, to sharpening techniques and systems.
I do have a couple of criticisms, though.
At one point, the author disses round crock sticks in V-system knife sharpeners because, "It is difficult to produce a flat edge with a round stone." That is complete nonsense. The knife edge contacts and is pulled along the top arc of the cylinder. In geometric terms this is a straight line meeting another straight line. In my opinion the round crock sticks are better (for everything except serrations) because you can just turn them a bit to get a clean surface. I have several of these V crock stick sharpeners and they have become my favorite tools for keeping a good edge on my kitchen knives. My only complaint is that they don't offer enough choices in angle, but you can solve that with a drill press. The Idahone system with coarse and fine ceramic rods is hard to beat.
My other criticism is that he doesn't make it plain enough what the difference between a good sharpening job and a bad one are. He does a nice job of describing how to get the planes of the blade to meet (raise a burr) and how to polish off the wire edge, but he fails to warn the reader that a single swipe at too steep an angle can undo half an hour of painstaking work. To sharpen successfully you have to understand the basic physics involved (which he explains well), but you also have to be very mindful and consistent.
David
Friday, June 13, 2008
Artisan Bread in Five Minutes a Day
So I picked up this book in Borders the other day. Not because I thought it was likely to be brilliant (this is a no knead, low effort approach to bread baking that breaks every baking rule I have ever heard), but because in the unlikely event it actually did work as advertised it would be revolutionary.
Well, it's revolutionary.
If I had bought it from Amazon as I often do, I would have seen the glowing reviews and I might have been more eager to try the method (notice that the few negative reviews are obviously from people who didn't actually try it). But as it was it sat on my shelf until I found myself with a chunk of time to devote to it. Silly me, I didn't really need much of a chunk of time. You do need a couple of hours to prep the original dough (which goes in the fridge, to be used over and over), but most of the time is rising. Even the initial rising isn't critical, though, 2-5 hours. So just mix it up and go to the mall or something.
I have made just two loaves from the "master recipe", both simple small boules with slashes on the top and they were both great. I made them on both ends of doneness spectrum and they were both very good, although the more well done loaf had more character.
The only trick to this is that handling the very wet dough is quite tricky. I was not nearly liberal enough with the flour on the first loaf and ended up with a near terminal case of cooks club hand before I finally managed to shape a loaf. If you decide to try this method, a little visual aid might be helpful:
I used my kitchenaid with the dough hook, but from the video segment it appears that this was extreme overkill. I also used King Arthur bread flour, regardless of their advice. I will eventually try all purpose flour, I suppose, but my results were terrific, so I'm not really motivated to experiment.
The loaves were a bit misshapen, because I had some trouble releasing them from the peel. I think this was because I didn't use enough flour and the dough was wet enough to seep around the cornmeal. But they had visual character. :-)
I think the only real problem with this method is that it will tend to make flatish loaves because the dough is on the gooey side. But for breads where you can live with that I encourage you to give it a go.
The author who came up with the idea, by the way, is not a baker. He is a doctor who's career has dabbled in things like IT. Go figure.
David
Well, it's revolutionary.
If I had bought it from Amazon as I often do, I would have seen the glowing reviews and I might have been more eager to try the method (notice that the few negative reviews are obviously from people who didn't actually try it). But as it was it sat on my shelf until I found myself with a chunk of time to devote to it. Silly me, I didn't really need much of a chunk of time. You do need a couple of hours to prep the original dough (which goes in the fridge, to be used over and over), but most of the time is rising. Even the initial rising isn't critical, though, 2-5 hours. So just mix it up and go to the mall or something.
I have made just two loaves from the "master recipe", both simple small boules with slashes on the top and they were both great. I made them on both ends of doneness spectrum and they were both very good, although the more well done loaf had more character.
The only trick to this is that handling the very wet dough is quite tricky. I was not nearly liberal enough with the flour on the first loaf and ended up with a near terminal case of cooks club hand before I finally managed to shape a loaf. If you decide to try this method, a little visual aid might be helpful:
I used my kitchenaid with the dough hook, but from the video segment it appears that this was extreme overkill. I also used King Arthur bread flour, regardless of their advice. I will eventually try all purpose flour, I suppose, but my results were terrific, so I'm not really motivated to experiment.
The loaves were a bit misshapen, because I had some trouble releasing them from the peel. I think this was because I didn't use enough flour and the dough was wet enough to seep around the cornmeal. But they had visual character. :-)
I think the only real problem with this method is that it will tend to make flatish loaves because the dough is on the gooey side. But for breads where you can live with that I encourage you to give it a go.
The author who came up with the idea, by the way, is not a baker. He is a doctor who's career has dabbled in things like IT. Go figure.
David
Friday, June 6, 2008
Hamburger America POI
Here are the coordinates for the hamburger places mentioned in Hamburger America. This list is in no way a substitute for the book, which I recommend.
Any errors, especially geocoding errors, are mine. A couple of places required some research to get the coordinates (e.g. Meers Store) and I haven't been able to verify them all. In addition there are a few places that have multiple locations - in these cases the only location listed is the one from the book.
David
-80.117304,26.0184,Le Tub,"1100 North Ocean Drive, Hollywood, FL 33019 : 954-921-9425"
-95.025281,29.561779,Tookie's,"1202 Bayport Blvd., Seabrook, TX 77586 : 281-474-3444"
-95.383413,29.749837,Lankford Grocery,"88 Dennis Street, Houston, TX 77006 : 713-522-9555"
-95.430217,29.778471,Christian's Tailgate Bar and Grill,"7340 Washington Avenue, Houston, TX 77007 : 713-864-9744"
-90.061729,29.96443,Port of Call,"838 Esplanade Avenue, New Orleans, LA 70116 : 504-523-0120"
-90.153819,30.006054,Bozo's,"3117 21st Street, Metairie, LA 70002 : 504-831-8666"
-97.738046,30.266593,Casino El Camino,"517 East 6th Street, Austin, TX 78701 : 512-469-9330"
-97.750989,30.270245,Hut's Hamburgers,"807 West 6th Street, Austin, TX 78703 : 512-472-0693"
-97.742167,30.293632,Dirty Martin's Place,"2808 Guadalupe Street, Austin, TX 78705 : 512-477-3173"
-97.393206,32.737833,Kincaid's Hamburgers,"4901 Camp Bowie Blvd., Fort Worth, TX 76107 : 817-732-2881"
-117.251262,32.747164,Hodad's,"5010 Newport Ave, Ocean Beach, CA 92107 : 619-224-4623"
-117.134465,32.748599,Western Steakburger,"2730 University Ave., San Diego, CA 92104 : 619-296-7058"
-96.787063,32.849527,Burger House,"6913 Hillcrest Avenue, Dallas, TX 75205 : 214-361-0370"
-84.33487,33.747362,Ann's Snack Bar,"1615 Memorial Drive SE, Atlanta, GA 30317 : 404-687-9207"
-88.490908,33.98765,Bill's Hamburgers,"310 North Main Street, Amory, MS 38821 : 662-256-2085"
-118.427721,34.040607,The Apple Pan,"10801 W. Pico Blvd, Los Angeles, CA 90064 : 310-475-3585"
-118.420528,34.044164,Marty's,"10558 West Pico Blvd., Los Angeles, CA 90064 : 310-836-6944"
-118.370141,34.09079,Irv's Burger,"8289 Santa Monica Blvd., West Hollywood, CA 90046 : 323-650-2456"
-118.131526,34.136008,Pie 'N Burger,"913 E. California Blvd., Pasadena, CA 91106 : 626-795-1123"
-89.43399,34.767366,Philip's Grocery,"541 East Van Dorn Ave., Holly Springs, MS 38634 : 662-252-4671"
-96.673749,34.774694,Folger's Drive-Inn,"406 East Main St., Ada, OK 74820 : 580-332-9808"
-82.392948,34.864311,Northgate Soda Shop,"918 North Main Street, Greenville, SC 29609 : 864-235-6770"
-85.304754,35.033842,Zarzour's Cafe,"1627 Rossville Ave, Chattanooga, TN 37408 : 423-266-0424"
-97.93849,35.052286,J&W Grill,"501 West Choctaw Ave., Chickasha, OK 73018 : 405-224-9912"
-90.051677,35.139413,Dyer's Burgers,"205 Beale Street, Memphis, TN 38103 : 901-527-3937"
-80.791883,35.203914,South 21,"3101 East Independence Blvd., Charlotte, NC 28205 : 704-377-4509"
-96.91928,35.327615,Hamburger King,"322 E. Main St., Shawnee, OK 74801 : 405-878-0488"
-97.954975,35.531281,Sid's Diner (Onion Fried Burger),"300 South Choctaw, El Reno, OK 73036 : 405-262-7757"
-97.95256,35.531282,Johnnie's Grill,"301 South Rock Island, El Reno, OK 73036 : 405-262-4721"
-97.953848,35.531282,Robert's Grill (Onion Fried Burger),"300 South Bickford, El Reno, OK 73036 : 405-262-1262"
-105.898277,35.583718,Bobcat Bite (chile burger),"420 Old Las Vegas Highway, Santa Fe, NM 87505 : 505-983-5319"
-78.648083,35.780893,Char-Grill,"618 Hillsborough Street, Raleigh, NC 27603 : 919-821-7636"
-86.802406,36.130566,Brown's Diner,"2102 Blair Boulevard, Nashville, TN 37212 : 615-269-5509"
-86.807891,36.148084,Rotier's Restaurant,"2412 Elliston Place, Nashville, TN 37203 : 615-327-9892"
-80.607374,36.499644,Snappy Lunch,"125 North Main Street, Mount Airy, NC 27030 : 336-786-4931"
-79.938875,37.270595,Texas Tavern,"114 W. Church Avenue, Roanoke, VA 24011 : 540-342-4825"
-122.431725,37.728511,Joe's Cable Car Restaurant,"4320 Mission Street, San Francisco, CA 94112 : 415-334-6699"
-122.465006,38.501663,Taylor's Automatic Refresher,"933 Main Street, St. Helena, CA 94574 : 707-963-3486"
-121.490155,38.581195,Jim-Denny's,"816 12th Street, Sacramento, CA 95814 : 916-443-9655"
-97.610145,38.840949,Cozy Inn Hamburgers,"108 North 7th Street, Salina, KS 67401 : 785-825-2699"
-77.028716,38.917079,Ben's Chili Bowl,"1213 U Street NW, Washington, DC 20009 : 202-667-0909"
-94.585526,39.041996,Winstead's,"101 Emanuael Cleaver II Blvd, Kansas City, MO 6411 : 816-753-2244"
-95.706223,39.051415,Bobo's Drive In,"2300 SW 10th Ave, Topeka, KS 66604 : 785-234-4511"
-94.588804,39.088435,Town Topic,"2021 Broadway Street, Kansas City, MO 64108 : 816-842-2610"
-104.962421,39.437279,Bud's Bar,"5453 Manhart Street, Sedalia, CO 80135 : 303-688-9967"
-84.288718,39.641525,Hamburger Wagon,"12 East Central Ave., Miamisburg, OH 45342 : 937-847-2442"
-82.9912,39.939507,Thurman Cafe (Thurman Burger),"183 Thurman Ave., Columbus, OH 43206 : 614-443-1570"
-82.878537,40.018969,Gahana Grill,"82 Granville Street, Gahanna, OH 43230 : 614-476-9017"
-83.762365,40.108587,Crabill's Hamburgers (grease sliders),"727 Miami Street, Urbana, OH 43078 : 937-653-5133"
-74.739426,40.211125,Rossi's Bar & Grill,"501 Morris Ave., Trenton, NJ 08611 : 609-394-9089"
-79.950827,40.462668,Tessaro's,"4601 Liberty Avenue, Pittsburgh, PA 15224 : 412-682-6809"
-74.00378,40.738821,Corner Bistro,"331 West 4th Street, New York, NY 10014 : 212-242-9502"
-84.107005,40.740246,Kewpie,"111 North Elizabeth Street, Lima, OH 45801 : 419-228-1778"
-73.642911,40.757216,Hildebrandt's,"84 Hillside Avenue, Williston Park, NY 11596 : 516-741-0608"
-73.968323,40.759,P.J. Clarke's,"915 Third Avenue, New York, NY 10022 : 212-317-1616"
-111.899554,40.772049,Crown Burgers,"118 North 300 West, Salt Lake City, UT 84103 : 801-532-5300"
-83.650418,41.035527,Wilson's Sandwich Shop,"600 S. Main St., Findlay, OH 45840 : 419-422-5051"
-95.920771,41.159921,Stella's Hamburgers,"106 Galvin Road South, Bellevue, NE 68005 : 402-291-6088"
-72.931521,41.306944,Louis' Lunch (on toast),"263 Crown St., New Haven, CT 06510 : 203-562-5507"
-72.930283,41.310778,Yankee Doodle Coffee Shop,"258 Elm Street, New Haven, CT 06511 : 203-865-1074"
-72.783276,41.54681,Ted's Restaurant (Steamed),"1044 Broad St., Meriden, CT 06450 : 203-237-6660"
-73.37938,41.65486,Clamp's Hamburger Stand,"Route 202 (Near Marbledale, CT), New Milford, CT 06776 : No Phone"
-91.531414,41.663849,Hamburg Inn No. 2,"214 North Linn Street, Iowa City, IA 52245 : 319-337-5512"
-85.995655,41.66681,Hennies,"1743 West Lusher Ave, Elkhart, IN 46517 : 574-522-9101"
-87.675431,41.721229,Top Notch Beefburger Shop,"2116 West 95th Street, Chicago, IL : 773-445-7218"
-86.737016,41.797118,Redamak's,"616 East Buffalo Street, New Buffalo, MI 49117 : 269-469-4522"
-87.624188,41.890197,Billy Goat Tavern,"430 N. Lower Michigan, Chicago, IL 60611 : 312-222-1525"
-92.907829,42.047712,Taylors Maid-Rite (loosemeats),"106 South 3rd Ave, Marshalltown, IA 50158 : 641-753-9684"
-83.744138,42.27524,Krazy Jim's Blimpy Burger,"551 South Division Street, Ann Arbor, MI 48104 : 734-663-4590"
-83.267391,42.301089,Miller's Bar,"23700 Michigan Ave, Dearborn, MI 48124 : 313-565-2577"
-71.116211,42.372476,Mr. Bartley's Burger Cottage,"1246 Massachusetts Ave, Cambridge, MA 02138 : 617-354-6559"
-88.805679,43.005208,Peterson's Hamburger Stand and Ice Cream Parlor,"200 East Racine Street, Jefferson, WI 53549 : 920-674-3637"
-89.395782,43.072306,Dotty Dumpling's Dowry,"317 North Frances St., Madison, WI 53703 : 608-259-0000"
-89.390047,43.075022,The Plaza Tavern,"319 N. Henry Street, Madison, WI 97213 : 608-255-6592"
-70.759378,43.077309,Gilley's PM Lunch,"175 Fleet Street, Portsmouth, NH 03801 : 603-431-6343"
-87.917159,43.100851,Solly's Grille,"4629 North Port Washington Road, Milwaukee, WI 53212 : 414-332-8808"
-96.726134,43.545892,Hamburger Inn,"111 East 10th Street, Sioux Falls, SD 57104 : 605-332-5412"
-70.298066,43.744913,Harmon's Lunch,"144 Gray Road, Falmouth, ME 04105 : 207-797-9857"
-96.798754,44.30947,Nick's Hamburger Shop,"427 Main Avenue, Brookings, SD 57006 : 605-692-4324"
-93.247796,44.897823,The 5-8 Club,"5800 Cedar Ave South, Minneapolis, MN 55417 : 612-823-5858"
-93.247567,44.939343,Matt's Bar,"3500 Cedar Ave South, Minneapolis, MN 55407 : 612-722-7072"
-122.718188,45.41116,Giant Drive-In,"15840 Boones Ferry Road, Lake Oswego, OR 97035 : 503-636-0255"
-122.612326,45.548472,Stanchi's Tavern,"4915 NE Fremont Street, Portland, OR 97213 : 503-281-2322"
-122.916826,45.596321,Helvetia Tavern,"10275 NW Helvetia Rd., Hillsboro, OR 97124 : 503-647-5286"
-112.53808,45.990089,Matt's Place Drive-In,"2339 Placer St., Butte, MT 59701 : 406-782-8049"
-113.995355,46.871236,The Missoula Club,"139 West Main St., Missoula, MT 59802 : 406-728-3740"
-122.328069,47.661245,Dick's Drive-In,"111 N.E. 45th Street, Seattle, WA 98105 : 206-632-5125"
-72.484621,41.786098,Shady Glen (Bernice Original),"840 Middle Turnpike E, Manchester, CT 06040 : 860-649-4245"
-75.547549,39.795675,Charcoal Pit,"2600 Concord Pike, Wilmington, DE 19803 : 302-478-2165"
-77.001601,38.886625,Tune Inn,"331 Pennsylvania Ave SE, Washington, DC 20003 : 202-543-2725"
-116.784095,47.673756,Hudson's Hamburgers,"207 E Sherman Ave, Coeur D'Alene, ID 83814 : 208-664-5444"
-87.892954,39.190699,Moonshine Store,"6017 E 300th Rd, Annapolis, IL 62413 : 618-569-9200"
-72.601572,42.096449,White Hut,"280 Memorial Ave, West Springfield, MA 01089 : 413-736-9390"
-74.038528,40.889334,White Manna Hamburgers (sliders),"358 River St, Hackensack, NJ 07601 : 201-342-0914"
-106.869362,33.917736,Owl Bar & Cafe,"77 US Highway 380, San Antonio, NM 87832 : 505-835-9946"
-73.907224,40.745225,Donovan's Pub,"57-24 Roosevelt Ave., Queens, NY 11377 : 718-429-9339"
-98.581696,34.782228,The Meers Store & Restaurant (long horn beef),"Highway 115, Meers, OK 73501 : 580-429-8051"
-75.315698,39.897004,Charlie's Hamburgers,"336 Kedron Ave, Folsom, PA 19033 : 610-461-4228"
-122.872637,47.04592,Eastside Big Tom,"2023 4th Ave E, Olympia, WA 98506 : 360-357-4852"
Any errors, especially geocoding errors, are mine. A couple of places required some research to get the coordinates (e.g. Meers Store) and I haven't been able to verify them all. In addition there are a few places that have multiple locations - in these cases the only location listed is the one from the book.
David
-80.117304,26.0184,Le Tub,"1100 North Ocean Drive, Hollywood, FL 33019 : 954-921-9425"
-95.025281,29.561779,Tookie's,"1202 Bayport Blvd., Seabrook, TX 77586 : 281-474-3444"
-95.383413,29.749837,Lankford Grocery,"88 Dennis Street, Houston, TX 77006 : 713-522-9555"
-95.430217,29.778471,Christian's Tailgate Bar and Grill,"7340 Washington Avenue, Houston, TX 77007 : 713-864-9744"
-90.061729,29.96443,Port of Call,"838 Esplanade Avenue, New Orleans, LA 70116 : 504-523-0120"
-90.153819,30.006054,Bozo's,"3117 21st Street, Metairie, LA 70002 : 504-831-8666"
-97.738046,30.266593,Casino El Camino,"517 East 6th Street, Austin, TX 78701 : 512-469-9330"
-97.750989,30.270245,Hut's Hamburgers,"807 West 6th Street, Austin, TX 78703 : 512-472-0693"
-97.742167,30.293632,Dirty Martin's Place,"2808 Guadalupe Street, Austin, TX 78705 : 512-477-3173"
-97.393206,32.737833,Kincaid's Hamburgers,"4901 Camp Bowie Blvd., Fort Worth, TX 76107 : 817-732-2881"
-117.251262,32.747164,Hodad's,"5010 Newport Ave, Ocean Beach, CA 92107 : 619-224-4623"
-117.134465,32.748599,Western Steakburger,"2730 University Ave., San Diego, CA 92104 : 619-296-7058"
-96.787063,32.849527,Burger House,"6913 Hillcrest Avenue, Dallas, TX 75205 : 214-361-0370"
-84.33487,33.747362,Ann's Snack Bar,"1615 Memorial Drive SE, Atlanta, GA 30317 : 404-687-9207"
-88.490908,33.98765,Bill's Hamburgers,"310 North Main Street, Amory, MS 38821 : 662-256-2085"
-118.427721,34.040607,The Apple Pan,"10801 W. Pico Blvd, Los Angeles, CA 90064 : 310-475-3585"
-118.420528,34.044164,Marty's,"10558 West Pico Blvd., Los Angeles, CA 90064 : 310-836-6944"
-118.370141,34.09079,Irv's Burger,"8289 Santa Monica Blvd., West Hollywood, CA 90046 : 323-650-2456"
-118.131526,34.136008,Pie 'N Burger,"913 E. California Blvd., Pasadena, CA 91106 : 626-795-1123"
-89.43399,34.767366,Philip's Grocery,"541 East Van Dorn Ave., Holly Springs, MS 38634 : 662-252-4671"
-96.673749,34.774694,Folger's Drive-Inn,"406 East Main St., Ada, OK 74820 : 580-332-9808"
-82.392948,34.864311,Northgate Soda Shop,"918 North Main Street, Greenville, SC 29609 : 864-235-6770"
-85.304754,35.033842,Zarzour's Cafe,"1627 Rossville Ave, Chattanooga, TN 37408 : 423-266-0424"
-97.93849,35.052286,J&W Grill,"501 West Choctaw Ave., Chickasha, OK 73018 : 405-224-9912"
-90.051677,35.139413,Dyer's Burgers,"205 Beale Street, Memphis, TN 38103 : 901-527-3937"
-80.791883,35.203914,South 21,"3101 East Independence Blvd., Charlotte, NC 28205 : 704-377-4509"
-96.91928,35.327615,Hamburger King,"322 E. Main St., Shawnee, OK 74801 : 405-878-0488"
-97.954975,35.531281,Sid's Diner (Onion Fried Burger),"300 South Choctaw, El Reno, OK 73036 : 405-262-7757"
-97.95256,35.531282,Johnnie's Grill,"301 South Rock Island, El Reno, OK 73036 : 405-262-4721"
-97.953848,35.531282,Robert's Grill (Onion Fried Burger),"300 South Bickford, El Reno, OK 73036 : 405-262-1262"
-105.898277,35.583718,Bobcat Bite (chile burger),"420 Old Las Vegas Highway, Santa Fe, NM 87505 : 505-983-5319"
-78.648083,35.780893,Char-Grill,"618 Hillsborough Street, Raleigh, NC 27603 : 919-821-7636"
-86.802406,36.130566,Brown's Diner,"2102 Blair Boulevard, Nashville, TN 37212 : 615-269-5509"
-86.807891,36.148084,Rotier's Restaurant,"2412 Elliston Place, Nashville, TN 37203 : 615-327-9892"
-80.607374,36.499644,Snappy Lunch,"125 North Main Street, Mount Airy, NC 27030 : 336-786-4931"
-79.938875,37.270595,Texas Tavern,"114 W. Church Avenue, Roanoke, VA 24011 : 540-342-4825"
-122.431725,37.728511,Joe's Cable Car Restaurant,"4320 Mission Street, San Francisco, CA 94112 : 415-334-6699"
-122.465006,38.501663,Taylor's Automatic Refresher,"933 Main Street, St. Helena, CA 94574 : 707-963-3486"
-121.490155,38.581195,Jim-Denny's,"816 12th Street, Sacramento, CA 95814 : 916-443-9655"
-97.610145,38.840949,Cozy Inn Hamburgers,"108 North 7th Street, Salina, KS 67401 : 785-825-2699"
-77.028716,38.917079,Ben's Chili Bowl,"1213 U Street NW, Washington, DC 20009 : 202-667-0909"
-94.585526,39.041996,Winstead's,"101 Emanuael Cleaver II Blvd, Kansas City, MO 6411 : 816-753-2244"
-95.706223,39.051415,Bobo's Drive In,"2300 SW 10th Ave, Topeka, KS 66604 : 785-234-4511"
-94.588804,39.088435,Town Topic,"2021 Broadway Street, Kansas City, MO 64108 : 816-842-2610"
-104.962421,39.437279,Bud's Bar,"5453 Manhart Street, Sedalia, CO 80135 : 303-688-9967"
-84.288718,39.641525,Hamburger Wagon,"12 East Central Ave., Miamisburg, OH 45342 : 937-847-2442"
-82.9912,39.939507,Thurman Cafe (Thurman Burger),"183 Thurman Ave., Columbus, OH 43206 : 614-443-1570"
-82.878537,40.018969,Gahana Grill,"82 Granville Street, Gahanna, OH 43230 : 614-476-9017"
-83.762365,40.108587,Crabill's Hamburgers (grease sliders),"727 Miami Street, Urbana, OH 43078 : 937-653-5133"
-74.739426,40.211125,Rossi's Bar & Grill,"501 Morris Ave., Trenton, NJ 08611 : 609-394-9089"
-79.950827,40.462668,Tessaro's,"4601 Liberty Avenue, Pittsburgh, PA 15224 : 412-682-6809"
-74.00378,40.738821,Corner Bistro,"331 West 4th Street, New York, NY 10014 : 212-242-9502"
-84.107005,40.740246,Kewpie,"111 North Elizabeth Street, Lima, OH 45801 : 419-228-1778"
-73.642911,40.757216,Hildebrandt's,"84 Hillside Avenue, Williston Park, NY 11596 : 516-741-0608"
-73.968323,40.759,P.J. Clarke's,"915 Third Avenue, New York, NY 10022 : 212-317-1616"
-111.899554,40.772049,Crown Burgers,"118 North 300 West, Salt Lake City, UT 84103 : 801-532-5300"
-83.650418,41.035527,Wilson's Sandwich Shop,"600 S. Main St., Findlay, OH 45840 : 419-422-5051"
-95.920771,41.159921,Stella's Hamburgers,"106 Galvin Road South, Bellevue, NE 68005 : 402-291-6088"
-72.931521,41.306944,Louis' Lunch (on toast),"263 Crown St., New Haven, CT 06510 : 203-562-5507"
-72.930283,41.310778,Yankee Doodle Coffee Shop,"258 Elm Street, New Haven, CT 06511 : 203-865-1074"
-72.783276,41.54681,Ted's Restaurant (Steamed),"1044 Broad St., Meriden, CT 06450 : 203-237-6660"
-73.37938,41.65486,Clamp's Hamburger Stand,"Route 202 (Near Marbledale, CT), New Milford, CT 06776 : No Phone"
-91.531414,41.663849,Hamburg Inn No. 2,"214 North Linn Street, Iowa City, IA 52245 : 319-337-5512"
-85.995655,41.66681,Hennies,"1743 West Lusher Ave, Elkhart, IN 46517 : 574-522-9101"
-87.675431,41.721229,Top Notch Beefburger Shop,"2116 West 95th Street, Chicago, IL : 773-445-7218"
-86.737016,41.797118,Redamak's,"616 East Buffalo Street, New Buffalo, MI 49117 : 269-469-4522"
-87.624188,41.890197,Billy Goat Tavern,"430 N. Lower Michigan, Chicago, IL 60611 : 312-222-1525"
-92.907829,42.047712,Taylors Maid-Rite (loosemeats),"106 South 3rd Ave, Marshalltown, IA 50158 : 641-753-9684"
-83.744138,42.27524,Krazy Jim's Blimpy Burger,"551 South Division Street, Ann Arbor, MI 48104 : 734-663-4590"
-83.267391,42.301089,Miller's Bar,"23700 Michigan Ave, Dearborn, MI 48124 : 313-565-2577"
-71.116211,42.372476,Mr. Bartley's Burger Cottage,"1246 Massachusetts Ave, Cambridge, MA 02138 : 617-354-6559"
-88.805679,43.005208,Peterson's Hamburger Stand and Ice Cream Parlor,"200 East Racine Street, Jefferson, WI 53549 : 920-674-3637"
-89.395782,43.072306,Dotty Dumpling's Dowry,"317 North Frances St., Madison, WI 53703 : 608-259-0000"
-89.390047,43.075022,The Plaza Tavern,"319 N. Henry Street, Madison, WI 97213 : 608-255-6592"
-70.759378,43.077309,Gilley's PM Lunch,"175 Fleet Street, Portsmouth, NH 03801 : 603-431-6343"
-87.917159,43.100851,Solly's Grille,"4629 North Port Washington Road, Milwaukee, WI 53212 : 414-332-8808"
-96.726134,43.545892,Hamburger Inn,"111 East 10th Street, Sioux Falls, SD 57104 : 605-332-5412"
-70.298066,43.744913,Harmon's Lunch,"144 Gray Road, Falmouth, ME 04105 : 207-797-9857"
-96.798754,44.30947,Nick's Hamburger Shop,"427 Main Avenue, Brookings, SD 57006 : 605-692-4324"
-93.247796,44.897823,The 5-8 Club,"5800 Cedar Ave South, Minneapolis, MN 55417 : 612-823-5858"
-93.247567,44.939343,Matt's Bar,"3500 Cedar Ave South, Minneapolis, MN 55407 : 612-722-7072"
-122.718188,45.41116,Giant Drive-In,"15840 Boones Ferry Road, Lake Oswego, OR 97035 : 503-636-0255"
-122.612326,45.548472,Stanchi's Tavern,"4915 NE Fremont Street, Portland, OR 97213 : 503-281-2322"
-122.916826,45.596321,Helvetia Tavern,"10275 NW Helvetia Rd., Hillsboro, OR 97124 : 503-647-5286"
-112.53808,45.990089,Matt's Place Drive-In,"2339 Placer St., Butte, MT 59701 : 406-782-8049"
-113.995355,46.871236,The Missoula Club,"139 West Main St., Missoula, MT 59802 : 406-728-3740"
-122.328069,47.661245,Dick's Drive-In,"111 N.E. 45th Street, Seattle, WA 98105 : 206-632-5125"
-72.484621,41.786098,Shady Glen (Bernice Original),"840 Middle Turnpike E, Manchester, CT 06040 : 860-649-4245"
-75.547549,39.795675,Charcoal Pit,"2600 Concord Pike, Wilmington, DE 19803 : 302-478-2165"
-77.001601,38.886625,Tune Inn,"331 Pennsylvania Ave SE, Washington, DC 20003 : 202-543-2725"
-116.784095,47.673756,Hudson's Hamburgers,"207 E Sherman Ave, Coeur D'Alene, ID 83814 : 208-664-5444"
-87.892954,39.190699,Moonshine Store,"6017 E 300th Rd, Annapolis, IL 62413 : 618-569-9200"
-72.601572,42.096449,White Hut,"280 Memorial Ave, West Springfield, MA 01089 : 413-736-9390"
-74.038528,40.889334,White Manna Hamburgers (sliders),"358 River St, Hackensack, NJ 07601 : 201-342-0914"
-106.869362,33.917736,Owl Bar & Cafe,"77 US Highway 380, San Antonio, NM 87832 : 505-835-9946"
-73.907224,40.745225,Donovan's Pub,"57-24 Roosevelt Ave., Queens, NY 11377 : 718-429-9339"
-98.581696,34.782228,The Meers Store & Restaurant (long horn beef),"Highway 115, Meers, OK 73501 : 580-429-8051"
-75.315698,39.897004,Charlie's Hamburgers,"336 Kedron Ave, Folsom, PA 19033 : 610-461-4228"
-122.872637,47.04592,Eastside Big Tom,"2023 4th Ave E, Olympia, WA 98506 : 360-357-4852"
Friday, January 25, 2008
A Great New Poker Book
I have been familiar with Tommy Angelo for a long time. Several years ago when I was unemployed and full to the brim with free time I spent a lot of time reading the forums on 2+2.
Back then (before the poker boom) there were exactly four places to get good information about improving your poker game. Rec.gambling.poker was one, if you were willing to wade through the dreck to find the gems - the signal to noise ratio is MUCH worse now, but even then it was bad. Roy Cooke's regular column was another (this was before he released his first book). A very small number of good books existed. And there were the 2+2 forums.
In the old days the 2+2 community was pretty small. It was the place that all of the INTP poker geeks went to find out what all of the other INTP poker geeks were thinking about. Many of the regular posters from back then are fairly well known now. A couple (like Greg "Fossilman" Raymer) are household names and a host of others are authors or otherwise moderately well known (Bob Ciaffone, Jim Brier , Gary Carson, Steve Badger, and of course NPA Ed Miller the TV star).
Tommy always had interesting things to say and always said them in an interesting way. He tended (probably tends) to post on the meta-game.
His new book, Elements of Poker, is an excellent book for a good poker player who wants to get better. It is the best compilation that I have ever seen on the meta-game.
All of it is good and some of it is brilliant. Like the Elements of Performance chapter. I have always loved poker, but now thanks to Tommy it will become part of my practice (in the zen sense of the word).
David
Back then (before the poker boom) there were exactly four places to get good information about improving your poker game. Rec.gambling.poker was one, if you were willing to wade through the dreck to find the gems - the signal to noise ratio is MUCH worse now, but even then it was bad. Roy Cooke's regular column was another (this was before he released his first book). A very small number of good books existed. And there were the 2+2 forums.
In the old days the 2+2 community was pretty small. It was the place that all of the INTP poker geeks went to find out what all of the other INTP poker geeks were thinking about. Many of the regular posters from back then are fairly well known now. A couple (like Greg "Fossilman" Raymer) are household names and a host of others are authors or otherwise moderately well known (Bob Ciaffone, Jim Brier , Gary Carson, Steve Badger, and of course NPA Ed Miller the TV star).
Tommy always had interesting things to say and always said them in an interesting way. He tended (probably tends) to post on the meta-game.
His new book, Elements of Poker, is an excellent book for a good poker player who wants to get better. It is the best compilation that I have ever seen on the meta-game.
All of it is good and some of it is brilliant. Like the Elements of Performance chapter. I have always loved poker, but now thanks to Tommy it will become part of my practice (in the zen sense of the word).
David
Subscribe to:
Posts (Atom)
