Surfin' the Net - Mad Monster Party
Rating - 4 stars
www.retrocrush.buzznet.com
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Rating - 4 stars
www.retrocrush.buzznet.com
Dean and Larry host today's promo...and Dean is sporting a fancy wig! Check him out...and hear what's good on tomorrow's Halloween edition of The Morning Show.
Halloween, as a child, was magical -- the old, gnarled tree branches backlit against the moonlight; shuffling through the fallen colors to strange homes for Trick or Treat. In the days before Fright Night was a marketing bonanza, with fog machines and motion-activatedskeletons, one of my neighbors back in 1974 had, in the driveway of his old house, under an old tree, a coffin with a seven foot Frankenstein that could react to my every move, and even talk to me. It was the most unbelievable thing I had ever seen, in all my seven years walking among the living.
It has become increasingly difficult to capture the eeriness of this ghostly night. As we go from high school, to college, to the adult singles scene, The drinks may get slightly more sophisticated, but the spookish vibe and mystery of the hallowed night just isn't there.
“Paranormalists” recruit people around the world gather every Halloween to mark the death of Harry Houdini, and try and bring him back from the grave through a séance.
It all started 179 years ago, when Houdini died on Halloween of 1926. He set up a code with his wife Bess, so that if there were truly a way to contact her after death, he would do it. She attended séances for nine years and then on the tenth year, the séance was held on the roof of the Knickerbocker hotel in Los Angeles. There were clear skies but reportedly a storm rolled in and downpoured soley on the hotel, and then went away. Some saw this "weather phenomenon" as a sign from Harry. But it must not have been the code. Bess never showed up to another séance.
But if a rolling thunderstorm is considered "a sign" then how will we really know it's Houdini, short of his specter screaming 'boo.' People claiming to be paranormal experts says it's subjective. A "sign" could be a creeky floorboard, or a spider falling from the ceiling. But if it's subjective, than what validity does all this have beyond a piece of compelling theater? Better yet, if we're suspending the laws of science to say that someone can make contact from the grave, than why do we need an organized séance to communicate? Why not just shout out "Hey Harry -- you here?"
Because of Houdini's background as an illusionist, he recognized the techniques of mediums and became a crusader against charlatans who took advantage of grieving families, according to Mark Moran and Mark Sceurman of the book "Weird U.S." He frequently attended séances in disguise, in order to expose the mediums.
We all have intuitive abilities -- some people use them; others choose to ignore them. That's insightful. Because while the annual Houdini séance is a great way to experience the eeriness of Halloweens past, it also serves as a warning. As The Great Houdini knew, those who look to "spiritualists" for serious guidance may experience the greatest disappearing act of them all -- their money.
Rating - 2 stars
www.people.com
Lots of babies join the fun in today's promo. Any takers? Pat and Paul are giving them away! We've got different heights, shapes and sizes that you can choose from...check 'em out.
Rating - 4 stars
www.angryalien.com
Halloween is just around the corner and Pat has a present for Paul. Find out what the generous gift is ...and all about tomorrow's exciting show!
Rating - 1 star
www.chicagoghosthunterssociety.net
Pat and Paul have some eye candy for you in today's promo...internet model, Denise Milani joins in! Learn a little about her and find out what's good on tomorrow's Morning Show, in this web promo exclusive...
Rating - 2 stars
www.ignitethespirit.org
You know how you can tell it's Friday...because people are doing the Friday dance! Dean and Val break the dance down for you and give you all the goods on Monday's Show. Check it out...
Rating - 4 stars
www.i-am-bored.com
UFC fighters, Matt Hughes and Clay Guida, join Pat for today's promo. They put Pat in an awkward position...literally. You have to see this one for yourself.
Rating - 4 stars
www.comedy.com
It's very rare that you catch Robin in a web exclusive...and today is one of those rare days! Robin, Val and Dean cover this promo and they have all the info on tomorrow's Morning Show. Tune in to find out what...
Rating - 3 stars
www.thedailytube.com
Pat has a fancy new chair that he wants to share with all of you...hear what makes it so different from the rest. Also, Dean has an interview with one of the stars of 'High School Musical", Zac Efron! Don't miss it...
Rating - 3 stars
www.architecturaldigest.com
In today's promo, Val answers a viewer fan letter and Pat fills you in on tomorrow's Morning Show...check it out!
I know, I know, I know....I have not blogged in Lord knows when!
I had a couple of weeks off from work in early August and just feel off track with the blog-thing!
When I got back to work, I just kept forgetting all about the blog...plus I knew Pat Tomasulo was happy...you know, more room for him to talk about whatever :-)
Let's see...here's what I have been up to.
The kids are great and keeping me very busy.
Max turned one three weeks ago.
Zoe turned 6 about a month and a half ago.
Max is walking and very busy...very much a little boy.
He falls all the time, bumps his head, bangs any and everything on things he should not be (...like the glass coffee table) and he's learned most kid's favorite word...NO!
He's a cutie though!!!! I wouldn't trade him in for anything.
Zoe is spelling bee champ for her 1st grade class.
She will now compete against other schools in January.
The word she won on was "CHEW".
Zoe told me her classmate, who is now the runner up, spelled it "s-h-e-w" and that when Zoe got the chance to spell it, she nailed it ..."C-H-E-W”!!!!!
GO ZOE, GO ZOE GO ZOE....I am sooooo proud of her!
As for me...I changed my hairstyle a little bit.
I'm trying to keep up with the times and get that swoop bang thing going on.
I really love my new look and I think the sometimes very critical viewing audience does too.
I haven't had any complaints yet!
I've been getting out more...
I recently went to the Mary J. Blige concert.
I can't tell you when is the last time I have been to a concert...maybe 1989 and that was to see New Edition...WOW!!!!!!!!!!!
I also celebrated a friend's birthday at the Underground nightclub on Illinois recently....very nice club!
I had a ball...made me realize I have got to start getting out more!!!!!!!!!!
I forgot what it's like to get all jazzed up and step out later than my normal bedtime of 8pm, yes, even on the weekends!!!!!!!!!
Well, that's my life lately.
I'm back on board with the blog, so it won't be another two months before you hear from me again!
Val
Rating - 2 stars
www.metacafe.com
Pat cooks up something yummy...and gives you the goods on Monday's Morning Show. Check out what he's cookin' in today's web promo exclusive.
Rating - 4 stars
www.youtube.com
Guess who was MIA for today's promo, again? That's right...Mr. Konrad. Have no fear though, Pat lets you in on everything you need to know for tomorrow's Morning Show! Lots of good stuff...you'll have to check it out.
For this promo, Pat shows off his dunking skills and Paul makes an apology. Also, BIG stuff planned for tomorrow's show...The Sugarhill Gang perform! Tune in to find out more...
Far be it from me to judge someone else's priorities. I spend the better part of my life sitting in a cubicle, thinking up jokes where hockey players fart in my face and trumpeters announce my arrival.
Not exactly God, country, and family.
So I'm not going to judge a college football player in Colorado who had his finger amputated for the sake of finishing the season (after all, his team WAS undefeated in Conference). Lord knows I sacrificed quite a bit during my wrestling career- things like proper hydration, a functional digestive system, and mental health.
But I've changed quite a bit since those massochistic days of youth, and I've come to realize what truly matters in my life.
Love . . . friendship . . . body parts . . .
If it were me, I wouldn't lop off a finger for a spot in the Hall of Fame, let alone half a college football season. I don't care how much I loved football. If I had to choose between the woman of my dreams and a finger, I'd happily settle for the woman of my awakeness.
But everyone's priorities are different.
I hope you'll tune in tonight for my special Hispanic Heritage Month feature - "Old Havana Black Beans - Julian's Secret Recipe." I'll take you on an exciting adventure to the island-nation of Cuba. As you may know by now (if you've been reading my blog) Old Havana is where more than a century ago my great-grandfather is said to have perfected his famous slow-cook recipe for gourmet black beans - or "frijoles negros" - as it's called in Spanish.
I'll share the real-life story of "Julio" - the family patriarch who loved to cook for friends and family - and his devoted followers who couldn't get enough of his classic Old Havana cooking.
With colorful family photographs and original Cuban music (I come from a family of musicians and artists) … I'll take you on a tour of the old family home - in the heart of the Cuban capital city.
On assignment to Havana back in 1998, I found the time to visit the old family home where 'Julio' and company would gather - many decades ago. And hopefully, during the process, you'll understand the cultural importance of traditional food in the Cuban community.
And you''ll see how I'm keeping tradition alive … for my son and daughter. As you know, I'm following in the footsteps of my great-grandfather - bringing authentic Cuban-style cooking to food lovers everywhere. Later this month, I'll launch my Chicago-based specialty food company (Old Havana foods) … dedicated to preserving the rich traditions of Cuban food, music and art.
Hope you'll continue to follow the whole process of bringing a family recipe to market - from start-to-finish - right here on the wgntv.com / Morning News Blog. Hope to see you tonight on WGN News at 9.
I hope you'll tune in tonight for my special Hispanic Heritage Month feature - "Old Havana Black Beans - Julian's Secret Recipe." I'll take you on an exciting adventure to the island-nation of Cuba. As you may know by now (if you've been reading my blog) Old Havana is where more than a century ago my great-grandfather is said to have perfected his famous slow-cook recipe for gourmet black beans - or "frijoles negros" - as it's called in Spanish.
I'll share the real-life story of "Julio" - the family patriarch who loved to cook for friends and family - and his devoted followers who couldn't get enough of his classic Old Havana cooking.
With colorful family photographs and original Cuban music (I come from a family of musicians and artists) … I'll take you on a tour of the old family home - in the heart of the Cuban capital city.
On assignment to Havana back in 1998, I found the time to visit the old family home where 'Julio' and company would gather - many decades ago. And hopefully, during the process, you'll understand the cultural importance of traditional food in the Cuban community.
And you''ll see how I'm keeping tradition alive … for my son and daughter. As you know, I'm following in the footsteps of my great-grandfather - bringing authentic Cuban-style cooking to food lovers everywhere. Later this month, I'll launch my Chicago-based specialty food company (Old Havana foods) … dedicated to preserving the rich traditions of Cuban food, music and art.
Hope to see you tonight on WGN News at 9.
Pat the Weatherman? Well, no...but he does a good impersonation of one! See which weatherman he's impersonating, below. I'll give you a hint: his name rhymes with ball...
Rating - 2 stars
www.ufodata.co.uk
Pat makes Paul a hearty breakfast! See what he stirs up...and hear what's new for tomorrow's Morning Show. Check it out...
This is going to be quick today, as I was hoping to leave over 2 hours ago. For those of you who haven't watched the show the past few days (or for that matter, WGN for less than 7 seconds), then you haven't heard that we're showing Blackhawks games again, beginning Saturday night! And in what I can only assume is an act of desparation, they've asked yours truly to contribute to the intermission reports.
That means now, not only will Morning News viewers get to enjoy the crude, off-color, inappropriate brand of humor that is our trademark, but thousands of Blackhawks fans too!!! Below is my first contribution to WGN's Hawks coverage, which debuted this morning on the show.
Pat's not a happy camper. He's taking the blog back and has a message for Paul. Hear what he has to say...and get all the goods on Monday's show in today's web exclusive.
Hope you enjoyed today's "In the Kitchen" where I tried to fly through my famous but complicated Old Havana recipe) in one-and-a-half minutes. The plunging stock market forced the producers to cut my cooking segment in half. But that's TV news. You've always got to adjust to the news of the day.
So since I wasn't able to fully explain the centuries-old recipe, here's my suggestion. My Old Havana "Chili Cubano" involves a major time commitment. Takes the better part of two days to prepare (you've got to soak the beans overnight, slow boil for three hours, slowly add water to replace evaporation, carefully chop onions until your fingers turn blue, yada, yada, yada). I wouldn't wish that kind of work on my least favorite politician.
Let's try something easier. Here's my suggestion if you want to do a simpler black bean chili. Try this delicious Old Havana-style recipe that's ready in no time at all. Here are your ingredients:
1/2 pound lean ground beef
1 large Vidalia onion (or two small), diced
3 garlic cloves, minced
(2) 15-ounce cans of "seasoned black beans"
28-ounce can tomato puree
1 teaspoon Cayenne pepper
1 teaspoon ground Black pepper
1 Bell Pepper
1 small jar sweet pimientos
1 teaspoon ground cumin
2 teaspoons raw cane sugar
1 and 1/2 cups extra virgin olive oil
5 garlic cloves (minced)
Preheat a deep skillet over medium-high heat. Brown beef until pink is gone. Drain excess fat.
In a second skillet, heat olive oil for 15 minutes at medium heat. Add chopped onions until they reach a green-golden color (about 15-17 minutes). Add minced garlic. Add EVERYTHING ELSE (minus the black beans).
In big pot, add everthing together (the beef, the olive oil and onions, etc. and your two cans of beans). Heat and stir for another 15 minutes. Serve and watch everybody smile. Buen provecho!
As for the coming launch of www.oldhavanafoods.com I'm now looking at the end of October. production delays have set things back a bit. But we're on course! Thanks for follwoing me along on this crazy adventure. I'll continue to keep you posted on developments. Thanks for writing! Love to hear your thoughts. Please visit my WGN Morning News blog (Julian's Bean Quest) and tell me what you think. See you on TV.
Recipe to be posted later
Rating - 4 stars
www.nbc.com
Was that Andre Agassi that Paul just spotted in the newsroom? You be the judge. Also hear all the goods on tomorrow's show...in this web promo exclusive.
One of the tragedies of reporting on the road is having no time to report all the stories you'd like. On my recent trip to St. Petersburg (Florida, that is. You didn't think they'd send us across any body of water except Lake Michigan, did you????), I had to make some really tough editorial decisions.
Like, do I interview the two guys who nearly lured the Sox to St. Pete 20 years ago, or file a report on the original "Hooters?"
Do I make fun of Rays fans for thinking "mosaic" means "baseball stadium," or do I focus on the grown men with bright blue mohawks?
"Mosaic," won out, but thankfully I can now tell you about the "Rays-hawk," as well. During the regular season, the Rays began shaving mohawks into each other's heads. Then someone came up with the idea to dye the 'hawks blue (probably a guy who still tight-rolls his jeans). Anyway, the fans caught on, and now thousands of them have bright blue streaks in their head.
The young man you'll be introduced to below had enough self-worth to wash out the dye, but he refuses to shave the Rays-hawk.
The funny thing is I can deal with the pressure of big-city television news. Send me to a triple homicide - or a building fire. I'll chase fire officials and crooks all over Chicago and jump in front of the camera for a quick LIVE report. But when it comes to working in the kitchen, I have to confess that I'm out of my element - and extremely terrified about my stint in the WGN Morning News kitchen.
I'm gathering up the garlic press, pots, pans, spoons and a cutting board. I'll try to stay steady as I chop sweet vidalia onions and saute' fresh garlic and raw cane sugar in extra-virgin olive oil. Cutting your finger off on LIVE TV is not a good way to celebrate Hispanic Heritage Month. So I'm going to try to hold it together.
You know when you don't have enough time to prep and you're rushing to whip up a meal for family? For Thanksgiving or some other big holiday? And you're burning the stuffing while the kids knock over the fruit punch and a pipe bursts in the basement while your uncle Humberto gets into an argument about who should be president?
that's how I feel when it comes to cooking for my quirky but wonderful WGN "family." Hope you'll tune in to watch the magic. My famous Old Havana Foods "Chili Cubano." Tomorrow ... only on WGN Morning News at 8.
Rating - 4 stars
www.wtmx.com/home.php
Authentic Cuban cooking is on the menu this Friday morning, October 10th, only on WGN Morning News! I'm cooking up a batch of my famous Old Havana Foods "Chili Cubano" for Larry, Robin and the rest of the WGN Morning News crew. I'll be "In the Kitchen" for the 8AM news show - cooking up one of Cuban-style favorites - Old Havana "Chili Cubano" ! Hope you'll tune in for the culinary adventure.
"Chili Cubano" has long been a family favorite in the Crews home - and something my co-workers at WGN practically beg for. Every now and then I bring in a jar for morning news assignment editor, Pat Curry. He says it's the best black bean Chili he's ever tasted. During the holidays, I hand out big jars of the stuff to friends and neighbors. Is there anything better? On a cold Chicago afternoon? Than a hot bowl of Chili?
Here's a little sneak preview. There are four different peppers and a delicious blend of herbs and spices in my legendary "Chili Cubano." I saute' sweet Vidlaia onions in extra-virgin olive oil with fresh-pressed garlic, diced tomatoes, lime and raw cane sugar. People who've enjoyed it say it's the perfect blend of sweet and spicy.
Cuban black beans, known as "frijoles negros" in Spanish, are a really big deal in many Cuban communites. People take pride in their family recipes - jealously guarding their secret ingredients. My great grandfather, Julio, perfected his famous saute' seasoning back home in Cuba - way back in 1872. Amd it's been passed down in my family from generation to generation.
I was inspired by the old recipe for slow-cooked Cuban black beans. But I wanted to make something spicier (Cuban food is not usually "spicy" hot. The spices and seasonings we use are more on the savory side). So I combined the black beans with an Old Havana ground beef classic - known as "Picadillo" - and gave it a new twist! By adding the spicy traditions of great American Chili - we've created something new. And that's where I coined the name, "Chili Cubano."
Hope you'll be wtaching this Friday morning when I start cookin' up a "Category 3" Cuban-style storm!
Val and Ana fill in for the guys today for the simple fact that they're pretty...and Pat and Paul are not. Besides being pretty, the ladies give you the scoop on tomorrow's show. Check it out...
Rating - 4 stars
www.school-house-rock.com
Pat & 'Ping Paul' have the goods on everything coming up on tomorrow's show. Tune in to find out what exactly and to see why Pat's calling Paul, 'Ping Paul'... in this web exclusive.
Rating - 4 stars
www.yearbookyourself.com
Pat gets a BIG welcome back from Paul after being away for so long. See them reunite...and also hear what's in store for tomorrow's Morning Show. A Halloween fashion show with Paul and Ana? Tune in to find out more...
At Wrigley Field, when the home team wins, they fly a great big "W" flag. At Tropicana Field, when the Tampa Rays win, they light up the dome orange. Get it!?! Orange, like a Tropicana orange!!!
And this is where the differences begin (and don't end for quite some time).
Tropicana Field will never have a place on the old "ballparks you gotta see before you die" list. Unless, you just have to satisfy your passions for baseball and cownose devil rays at the same time. That said, it's not an awful place to watch the actual game. Once you're inside the seating bowl, it's loud and raucous and the product is obviously pretty good.
It's just that everywhere else in the stadium feels like a bad Disney ride.
Rating - 4 stars
www.metacafe.com
Think of the most amazing thing a cat can do...that's what we'll have for you Monday! Cats and tricks galore...plus much more. Tune in to find out what...
Rating - 2 stars
www.realscoop.com
Paul trys something new for today's web promo exclusive. The Animal Welfare League joins him along with 2 dogs who are up for adoption! They're super sweet and adorable...could you give them a home? Tune in to find out more...
Animal Welfare League
10305 Southwest Highway
Chicago Ridge, IL
(708) 636-8586
www.animalwelfareleague.com
Rating - 3 stars
www.dvorak.org
Oldhavanafoods.com is ready to launch October 15th. So I've got a genius idea that could boost the fortunes of our flagging Cub Bears.
Bean Power! That's right! The irrefutable force of authentic Cuban cooking! I'm here to tell you that there's nothing like a savory dish of vitamin-packed black beans or Chili Cubano to put a little spring in your step. Maybe it'll help propel the Cubs to a first-round playoff victory. Lord knows we need all the help we can get.
So when my first product rolls out of the Old Havana Foods kitchens in a little less than two weeks ... I've made up my mind. I'm shipping the first case off to the "Big Cubano" himself - Lou Piniella.
Lou has to know there's nothing like the mojo of authentic Cuban Black Beans - or frijoles negros - to ignite the Cubs offense. I'm hoping my beans will put some pop in the bats of Derrick Lee and Aramis Ramirez (who surely appreciates the magical powers of Caribbean cooking). We certainly need everything we can muster to overcome 100 years of bad luck.
I've earmarked a special order to "El Caballo" - Carlos Zambrano. There's a lot of pressure riding on the shoulders of the big right-hander. A bowl of my famous Chili Cubano is just what he needs to shake off the lingering effects of the "Cubs Curse." Here's to you - Mr. Caballo! Hoping you can silence the bats of Manny Ramirez and company. Go Cubs!
Chili Cubano is the name I've coined for my Old Havana black bean chili. It'll knock your socks off! Which explains why there were so many barefoot people walking around the WGN Radio studio Sunday. WGN news and entertainment dynamo, Dean Richards, graciously invited me on his show to tell the real-life story of Old Havana Foods.
In case you didn't know, Dean has a regular food segment on his Sunday show that covers Chicago's amazing restaurant and food scene - so I was grateful to get a chance to "spill the beans" on my budding food enterprise. .
I brought Dean and the WGN crew a fresh pot of my famous Chili Cubano. At the risk of tooting my own horn ... people went loco when they tasted the savory Cuban-style flavor. It comes from a centuries-old family recipe that's been passed down from generation-to-generation.
As he gobbled up my Chili Cubano, Dean kept asking me what was in it - he's very knowledgeable about food. I told him it's 100% natural with no artifical preservatives or additives. We saute sweet vidalia onions in extra-virgin olive oil - adding fresh-pressed garlic, diced tomatoes, half-a-dozen herbs and Caribbean spices, raw cane sugar, a splash of vermouth, fresh lime and four different peppers! And we cook it the exact same way my Cuban great-grandfather did - back in 1872.
I haven't worked in the radio business - so it was a new experience for me - sitting with Dean in the Michgan avenue studio - talking beans. But it was an absolute blast! Dean and his producer, Matt, were fantastic. And I shared the story of my Cuban family with our WGN viewers.
They used to gather around the table - back home - enjoying great-grandfather Julio's authentic cooking. Laughter, conversation and fantastic food were always cookin' in his Old Havana kitchen. And he won a measure of fame, in the neighborhood, for his delicious recipes.
Using the same premium ingredients and exact same methods, I'm trying out new inspirations - like the Chili Cubano. Purists down in Miami might complain - for the most part, Cubans don't eat spicy-hot foods, they'll say. But I think that blending the best of various traditions is what made this country great! Especially when it tastes good!
In the "old country" they used to call it "Picadilo" - a hearty ground beef dish served over rice. But I've given this Old Havana classic a slightly new variation - blending in the spicy tradition of American Chili. The end result, my neighbors will tell you, is the best darned black bean chili you've ever tasted.
Dean and the folks at WGN Radio sure seemed to like it. We'll see if the rest of Chicago takes a hankering to my Old Havana flavor. If all goes well, launch date fis set for October 15th! I'll let you know how things go. Thanks for your words of encouragement!
Paul flys solo today and comes to you from Pat's desk. Find out what why he's sitting there and Pat isn't, in this web promo exclusive.
Rating - 3 stars
www.c4chicago.org