Archive of the rubric ‘ Новости ’

Greenwich Roundup: Those In The Know Are Not Fully Informed Untill …

Greenwich Gossip: More Blight Comes to Greenwich Avenue
By Bill Clark
Greenwich Avenue is getting uglier by the day, it seems. Today your scribe noticed that 353 Greenwich Avenue, the former home of the popular Bon Ton Fish Market, is all boarded up with a bright red STOP WORK order nailed on the front.
Greenwich Gossip – http://greenwich-gossip.blogspot.com/

Eye on Greenwich Connecticut: This Weeks Email…
By greenwichguy

A German’s point of View ~Food for Thought

This is by far the best explanation of the Muslim terrorist situation I have ever read. His references to past history are accurate and clear.

Not long, easy to understand and well worth the read…….
Eye on Greenwich Connecticut – http://eyeongreenwich.blogspot.com/

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Прокомментируете? 17.08.2009

The Makeshift Musician: The Makeshift Musician

I apologize to my loyal readers for the lack of articles recently. Rest assured that I have a lot more content on the way for your enjoyment. Also, if there’s anything you would like to see covered in this blog, please let me know.

A very astute reader may have already figured out my studio setup after reading all the articles so far. But for clarity, lets just go over everything in my own studio. What does a makeshift musician use? I was lucky enough to be blessed with a single car garage. In this garage I’ve cobbled together a fairly nice studio (if I do say so myself.) One of the problems with the garage is that it has a slightly sloped floor to keep water from getting in. This is a little annoying because it makes my chair swivel when it should stay still, but most of the time I don’t notice. Here’s a list of equipment:

2.5 Ghz
Apple iMac with 2 megs of RAM – the iMac with OS X on it is so reliable that it’s practically invisible. I almost never even think about the computer itself. This is what a computer should be. George Sanger, AKA The Fat Man talks in his book about turning the usually unreliable computer into a solid appliance by first making sure it is working and in stable condition, then sealing it up with duct tape and then writing “NO UPGRADES EVER” on it in sharpie. This is a great idea. Once your studio computer works well, try not to add much software or hardware to it. iMacs are great because they’re already stable, self contained machines that work more like appliances than computers.

Steinberg Cubase SE
– This is the software I use for recording and mixing. For the most part it is functionally identical to other software like Pro Tools and Cakewalk. The software’s usefulness is really just a function of your own familiarity with it. Find a particular piece of software and stick with it. You’ll get really good with it after a while.

M-Audio F
ireWire 1814 – This is how I hook up the keyboards, headphones, microphones and monitors (speakers) to the computer. When this thing works, it works perfectly. It is well built and solid. However, occasionally it will inexplicably lock up at random times, just like a computer crash. I have no idea what causes this, and it is always fixed simply by turning it off and on again, but it is incredibly annoying and is unacceptable for something so expensive. Next time I’ll get something from a different manufacturer.

Behringer B2031P Studio Monitors
– (‘monitor’ is a pretentious word for speaker) These are relatively inexpensive and have great sound. Highly recommended. You need to get an amp for them though.

Yamaha Motif ES-6
– This is a high-end workstation keyboard. It’s interface is cryptic and difficult to learn. I’ve only barely learned it’s basic functionality, but it has some powerful ability to manipulate sound. It has a fantastic bank of crisp, loud patches covering almost every genre imaginable. It’s wind and guitar instruments, in particular, sound incredible. This is where the majority of my sounds come from.

Korg ES-1 Drum Machine
– This thing is the oldest part of the Jupiterman studio. It’s starting to show its age and has become much less relevant in recent years, but it it still reliable, tough-as-nails and embarrassingly easy to use. I say embarrassingly because the other devices that surround it are more advanced and more expensive and yet are still designed in a completely illogical way. If you’ve listened to music from jupiterman.net, you’ll likely hear a lot of glitchy, multilayered percussion, as in Rebuilding a City, the second half of Apathetic Macrocosm (after the lyrics end), or Continuous Welded Rail. That is all from this one drum machine.

Novation XioSynth
– A nice little synthesizer that replaced my old Korg Microkorg. It’s a bit easier to use and has a more modern sound. I made a great recreation of a theremin with it. It’s only problem is that it doesn’t have MIDI input. Only an output, for some reason.

AKG Perception 200 Microphone
– This is a crisp, full-sounding microphone with some nice features. Plus it is relatively inexpensive.

What else is in there?
- a microphone stand,
- a couple of stools for whoever is playing an instrument,
- a large plastic container full of scrap metal, balloons and some other random junk for sound effects,
- a bean bag chair left over from the previous tenant,
- a few hippie-looking wall hangings and carpets on the walls and floor for sound dampening,
- a pair of bongos,
- books on audio engineering and chord progressions,
- manuals galore,
- illustrations from Stephen King’s Dark Tower series on the wall (a major inspiration for me),
- and some christmas lights that I haven’t gotten around to hooking up

Tell me your studio setup and maybe it will be featured in a later article!
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Прокомментируете? 17.08.2009

www.PowerYachtBlog.com: Project: Menorquin 240 Custom Yacht

The Menorquin Custom Yacht 240 has been created by the prestigious designer Fulvio de Simoni, it is a fusion of unmistakable Menorquin style and ingenious solutions. De Simoni is one of the most prestigious yacht designers with an extensive career which he has developed in the top naval construction firms worldwide. By the time he was 25 years old he set up his own studio from which he has designed for among the most notable yacht builders in Italy, the United States and Turkey. The new Menorquin Custom Yacht 240 has exceptional habitability. This is thanks to its hull shape which, like other Menorquins, has a very broad beam. The swimming platform has a hydraulic retractable extension which makes use of the boats full length. As De Simoni outlines the Menorquin Custom Yacht 240 is a 24 metre boat with the habitability of a 26 metre boat. The new Menorquin flagship has 4 completely separate living areas, 3 on the main deck and 1 on the flybridge. The stern cockpit leads out to the swimming platform, is overlooked from the saloon-dining area and is equipped with an outdoor dining area for up to 10 people. The sleek saloon-dining area is accessed from the stern cockpit area and also at the sides from the deck passages that run from the bow to the stern. This area is equipped with a high bar on the stern port side, a simple stylish cupboard on the stern starboard side and a spacious L-shaped sofa towards the centre of the living area. The dining table is in the bow end of the living area and seats 8 normally but can be extended to seat 10 people. The lateral boat sections facing the saloon side doors fold out to form exterior balconies. The bow has a large sundeck and a third living-dining area that seats eight and can be reached from both sides. The flybridge has a fully equipped dining area, solarium and helm console with 3 independent pilot seats. Cupboards suitable for housing a barbecue, small sink and fridge are found on the starboard side. The tender may be stored aft on the flybridge level where there is sufficient space to store a jet bike and a 4 metre inflatable. A hydraulic davit is positioned on the starboard side for quick and easy release. The Menorquin Custom Yacht 240 incorporates two fully equipped helm stations, one inside and the other on the flybridge. The interior main helm is on the starboard side and has two helm seats. The console#8217;s wood and leather finishes are designed to avoid reflections from the windscreen, a pantograph style door marks a change in composition to this area of the yacht. On the port side is a small study area with a corner desk for use as a computer or card table. A part from a fully equipped kitchen, the lower deck has been intended entirely for rest. There are two double and two single cabins, each with their own washrooms. The main cabin is located towards the centre of the boat and the VIP guestroom is in the bow, both occupy the full beam of the boat and are fitted with double beds, bedside tables, desks, chaise lounges and wardrobes. Both cabins have en suite washrooms and dressing rooms. Because the beam at the bow is practically the same width as at the boats mid-point, the VIP cabin is an exceptionally ample living space. Independent crew accommodation is also found on the lower deck with can be accessed from the main deck. There are two single cabins and facing them is a separate washroom. The kitchen has been designed to incorporate a crew dining area. The yacht#8217;s propulsion is guaranteed by a pair of 1.550 CV diesel engines, which deliver estimated performance of a maximum 24 knots and continues cruising at 20 knots.
Information on www.menorquin.com

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Прокомментируете? 17.08.2009

Wood Glue Inspired by Mussels Chemist

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Chemists combined an exotic form of an amino acid — used by mussels to stick to rocks — with soy flour to make a new, high-strength adhesive. The new glue helps in manufacturing natural-looking plywood without cancer-causing chemicals such as formaldehyde.

CORVALLIS, Ore.–Many people look for natural or green products for their homes. But even something as natural-looking as wood furniture or cabinets can contain cancer-causing chemicals like formaldehyde. Now, a scientist has created a non-toxic wood adhesive. And his inspiration didn’t come from the forest. It came from the Oregon coast.

Pounding waves are no match for the mighty mussel, that produces strong, flexible threads that cling to rocks. This small shellfish inspired a big idea for wood chemist Kaichang Li.

“This thing is really amazing,” Li, of Oregon State University in Corvallis, tells DBIS. He noticed mussels secrete a unique amino acid called dihydroxyphenylalanine. He found a way to add that amino acid to soy flour — a product that’s rich in protein, plentiful and non-toxic.

“Now the soy protein becomes a really good, very strong adhesive,” Li says, wood glue so strong that plywood made with it stays stuck even after hours of boiling.

Oregon State University licensed the new glue to a plywood manufacturer who then sells the wood to furniture and cabinet makers.

Rick Fields, President of Neil Kelly Cabinets in Portland, Ore., says: “We’re very excited about it. It’s going to add a whole new dimension to our green and healthy approach to cabinet making.” He is confident the new glue is safer for customers and says it shouldn’t add to the cost of the cabinets.

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BACKGROUND: Researchers have developed a new group of adhesives for wood products inspired by the ability of mussels to cling to rocks using thread-like tentacles. These threads are proteins that retain powerful adhesive properties even in water. By adding these amino acids to more common proteins, like soy flour, the scientists have produced new wood adhesives. The researchers are also exploring ways to create new adhesives from tree bark or decayed wood.

ADVANTAGES: The new wood adhesives are natural and environmentally friendly, unlike the formaldehyde-based adhesives currently used to make some wood products, especially plywood, particleboard, and laminated veneers. They are also stronger and more water resistant.

USES: The new glue is being used to make environmentally friendly particle board-the main wood used to make kitchen cabinets and other wood products. They may replace the formaldehyde-based wood adhesives currently used to make some wood composite products such as plywood, particleboard, and laminated veneer lumber products.

WHAT IS BIOMIMICRY? Biomimicry is a field in which scientists, engineers, and even architects study models and concepts found in nature, and try to use them to design new technologies. Here are some well-known examples of biomimicry:

  • Velcro was inspired by cockleburs, which cling tenaciously to clothing and animal fur.
  • The design for the Eastgate Building in Harare, Zimbabwe — the country’s largest commercial and shopping complex — is based on the region’s termite mounds.
  • Both Leonardo da Vinci and the Wright brothers studied the flight of birds when designing their flying machines.
  • Alexander Graham Bell designed his telephone receiver around the principles of the human ear.
  • Sonar was inspired by how whales, dolphins and bats emit high-pitched sounds and analyze the returning echoes to help them navigate.

WHERE IT’S BEING SOLD: Columbia Forest Products of Portland, the nation’s largest producer of decorative plywood, has exclusive rights to use the glue in plywood.

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Прокомментируете? 17.08.2009

Furniture Law Blog: Amini Sues Cosmos For Copyright And Design …

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Прокомментируете? 17.08.2009

QUEENSLAND RESTAURANT AND FOOD REVIEWS: 670 Restaurant at Corinda …

The 670 Restaurant at 670 Oxley Road Corinda proudly advertises itself as an “International Kitchen”.

The only problem is that it delivers third world service.

My better half Liza and myself and our six year old JP2 (JP1 was on a sleep over) decided to try something different when returning home after a fantastic Chinese New Year celebration and fireworks display at China Town in Brisbane’s Fortitude Valley.

Corinda is developing as a wonderful cosmopolitan centre in Brisbane’s western suburbs and we thought we might patronise one of the promising eateries along Oxley Road.

It was a toss up between the Resone Thai and the adjoining 670 Restaurant and we settled on the latter – in what would prove to be one of the worst gastronomic decisions we have ever made.

Although the decor was somewhat bare, it looked like a lovely little alcove where we could enjoy the Scandinavian delights on offer.

There were five tables inside and one outside with people – so it was not a particularly busy night.

We quickly ordered Coca Cola soft drinks all round – which were delivered in Lipton Tea glasses – and then ordered from the menu which was a poorly-printed jumble of apparent Scandinavian delicacies.

It was just on 8.00pm.

The waitress was quite pleasant but her descriptions of some of the offerings left a lot to be desired. She described the garlic bread as a small loaf – big enough for two. She cupped her hands in an oval shape to show the width, length and height of the bread.

When it arrived a few minutes later, it was just some sort of flat, pita bread style offering – quite disappointing given the waitress’s impressive gesticulations in describing what they were serving.

Then, we waited expectantly for our mains.

Liza had ordered the Atlantic Salmon with delectable garnishings while I settled for the pork and mash and a side serve of vegetables.

Then we sat and waited and waited and waited.

And waited and continued to wait.

We noticed that the Atlantic Salmon being served to other customers was about the size of a large eye-patch and – although it was almost $25 a serve – it was more like an entree than a main meal and 25 percent dearer than similar offerings at other restaurants such as the nearby Norman Hotel steakhouse at Woolloongabba.

Based on the size of the serves, the 670 Restaurant must be selling the salmon at over $300 a kilo!

We didn’t see anyone being served the pork but it is a fair chance that a customer would have needed powerful reading glasses to see it on the plate.

There seemed to be four staff in all – two serving and two in the kitchen.

The waitress smiled at us through the evening while the other staff bobbed around every so often, bells rang and other people’s meals were served.

JP2 was so tired of waiting – he fell asleep in the middle of the restaurant.

And we waited and waited and continued to wait.

Not once, were we asked whether or not we would like more drinks.

Right on 9pm, the blonde waiter (who appeared to be the boss and owner) approached the table with the sad news that they had run out of mash and asked if I would be happy with vegetables.

I enquired how long it would take – which was not an unreasonable question as we had already been waiting an hour – to which the chief waiter, boss and owner replied: “Just the same time”.

If smart arses were made of electricity, this guy would be a walking powerhouse!

I politely pointed out that we had been waiting an hour and his curt response was that they had been very busy.

If 6 tables is a busy night for this guy, how would he cope running the restaurant at the Norman Hotel which serves hundreds of steaks a night to just as many hungry diners.

He should have told us at the start that there would be more than an hour’s wait on the main meals, rather than force us to sit there like dummies sharing sweet nothings as JP2 continued to sleep precariously on his chair.

I told the blonde restaurateur that it was the longest restaurant wait I had ever had to endure in over 40 years of public dining – in all parts of Australia and around the world from Hong Kong to London, Auckland to New York, Phuket to Portland.

But this guy was like an American pitbull, he never gave up.

His wisecrack response was a sarcastic dismissal of my statement with: “Awwww – commm onnnn!!!!”.

“Come on nothing, pal – this is the worst service I have ever had,” I retorted.

“Right Liza, let’s go” as I headed for the cash register.

“It’s almost ready – it’s cooking now,” he proclaimed as he punched the buttons on the till – but it fell on deaf ears.

He dutifully added up the bill for 3 cokes @ $3.20 a head and the garlic bread was $7.00 – a grand total of $16.60 for a most-unpleasant night.

I told him that we were extremely disappointed with the service and that he could read my thoughts about his establishment on my restaurant review website.

The look on his face was just: “Yeah, sure. I’ve heard this bullsh*t before”.

Well, friend: One thing I’ve learnt in almost 30 years of public life is not to bullsh*t and to always keep my promises.

And when I got home, I prepared ham and tomato sandwiches for us as our gastronomic conclusion to the evening.

They were bloody lovely!

Certainly better than an overpriced, undersized piece of salmon or pork at Corinda’s 670 Restaurant!

My suggestion to diners who want a top value, great night out with pleasant staff – avoid the 670 Restaurant at Corinda!

And if you think this review is a one off by one disgruntled diner, have a read of another restaurant review for this same restaurant which is an equally damning criticism of the poor standards of service set by 670:

The Lupaula Blog

January 20, 2008

Review of 670 Restaurant, a Scandinavian Eatery in Corinda, Brisbane.

This Scandinavian influenced restaurant doesn’t quite hit the mark!

The decor from a distance looks inviting: neatly laid tables, tea lights in glass vases; dark seats, silver check tablecloths#8230;but as you go inside the cafe-style bar and cake cabinet seem out of place with the table settings.

The music is almost like having the radio on, a mish-mash of tracks that aren’t really mellow, dinner music: doesn’t fit the mood for mine.

A couple of soothing beers before perusing the amateurly presented menu.

The Scandinavian influence is obvious in the offering of main course choices. A good range of meat-based dishes with only 1 vegetarian option, albeit a very tempting one.

My companions and I decided to go straight for mains, with both of them choosing the Atlantic salmon dish, whilst I settled on the pork fillet with salad or vegetables ordered separately.

My main was adequately presented, however, the steamed greens were a bit worse for wear, a smattering of green beans complete with age marks! A disappointing portion of pork fillets adorned the plate, arranged around a mound of mash.

One aspect of the meal that deserves great praise is the sauce, delicious!! Apologies to the chef#8230;anyone who has indulged in Ikea’s Swedish meatballs and gravy will notice a stark similarity!

Another aspect of our dining experience in this Corinda based restaurant that cannot be faulted is the service, attentive without being intrusive. A friendly, Danish man, who I suspect has a vested interest in this Scandinavian flavoured restaurant.

Possibly overpriced too for the offerings we chose, mostly consisting of a mound of mash and sauce, with the meat component an afterthought.

In my opinion this Corinda restaurant is caught between casual cafe and sleek restaurant. A few minor changes to more reflect either style and the atmosphere and menu won”t feel so awkward.



So there it is.

Another equally truthful review of the 670 Restaurant in Corinda just 3 weeks ago and they still haven’t bothered to lift their standards!



Quality of Food:
#9786;#9786;
Quality of Service: #9786;
Value for Money: #9786;
Overall Rating: #9786;
Likely to Return: #9786;

Lowest = #9786;
Highest = #9786;#9786;#9786;#9786;#9786;

670 Restaurant Cafe Bar
Shop 5 amp; 6
670 Oxley Road
Corinda Qld 4075
Tel: (07) 3278 2993

DIRECTIONS:
Click here

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Прокомментируете? 17.08.2009

QUEENSLAND RESTAURANT AND FOOD REVIEWS: 670 Restaurant at Corinda …

The 670 Restaurant at 670 Oxley Road Corinda proudly advertises itself as an “International Kitchen”.

The only problem is that it delivers third world service.

My better half Liza and myself and our six year old JP2 (JP1 was on a sleep over) decided to try something different when returning home after a fantastic Chinese New Year celebration and fireworks display at China Town in Brisbane’s Fortitude Valley.

Corinda is developing as a wonderful cosmopolitan centre in Brisbane’s western suburbs and we thought we might patronise one of the promising eateries along Oxley Road.

It was a toss up between the Resone Thai and the adjoining 670 Restaurant and we settled on the latter – in what would prove to be one of the worst gastronomic decisions we have ever made.

Although the decor was somewhat bare, it looked like a lovely little alcove where we could enjoy the Scandinavian delights on offer.

There were five tables inside and one outside with people – so it was not a particularly busy night.

We quickly ordered Coca Cola soft drinks all round – which were delivered in Lipton Tea glasses – and then ordered from the menu which was a poorly-printed jumble of apparent Scandinavian delicacies.

It was just on 8.00pm.

The waitress was quite pleasant but her descriptions of some of the offerings left a lot to be desired. She described the garlic bread as a small loaf – big enough for two. She cupped her hands in an oval shape to show the width, length and height of the bread.

When it arrived a few minutes later, it was just some sort of flat, pita bread style offering – quite disappointing given the waitress’s impressive gesticulations in describing what they were serving.

Then, we waited expectantly for our mains.

Liza had ordered the Atlantic Salmon with delectable garnishings while I settled for the pork and mash and a side serve of vegetables.

Then we sat and waited and waited and waited.

And waited and continued to wait.

We noticed that the Atlantic Salmon being served to other customers was about the size of a large eye-patch and – although it was almost $25 a serve – it was more like an entree than a main meal and 25 percent dearer than similar offerings at other restaurants such as the nearby Norman Hotel steakhouse at Woolloongabba.

Based on the size of the serves, the 670 Restaurant must be selling the salmon at over $300 a kilo!

We didn’t see anyone being served the pork but it is a fair chance that a customer would have needed powerful reading glasses to see it on the plate.

There seemed to be four staff in all – two serving and two in the kitchen.

The waitress smiled at us through the evening while the other staff bobbed around every so often, bells rang and other people’s meals were served.

JP2 was so tired of waiting – he fell asleep in the middle of the restaurant.

And we waited and waited and continued to wait.

Not once, were we asked whether or not we would like more drinks.

Right on 9pm, the blonde waiter (who appeared to be the boss and owner) approached the table with the sad news that they had run out of mash and asked if I would be happy with vegetables.

I enquired how long it would take – which was not an unreasonable question as we had already been waiting an hour – to which the chief waiter, boss and owner replied: “Just the same time”.

If smart arses were made of electricity, this guy would be a walking powerhouse!

I politely pointed out that we had been waiting an hour and his curt response was that they had been very busy.

If 6 tables is a busy night for this guy, how would he cope running the restaurant at the Norman Hotel which serves hundreds of steaks a night to just as many hungry diners.

He should have told us at the start that there would be more than an hour’s wait on the main meals, rather than force us to sit there like dummies sharing sweet nothings as JP2 continued to sleep precariously on his chair.

I told the blonde restaurateur that it was the longest restaurant wait I had ever had to endure in over 40 years of public dining – in all parts of Australia and around the world from Hong Kong to London, Auckland to New York, Phuket to Portland.

But this guy was like an American pitbull, he never gave up.

His wisecrack response was a sarcastic dismissal of my statement with: “Awwww – commm onnnn!!!!”.

“Come on nothing, pal – this is the worst service I have ever had,” I retorted.

“Right Liza, let’s go” as I headed for the cash register.

“It’s almost ready – it’s cooking now,” he proclaimed as he punched the buttons on the till – but it fell on deaf ears.

He dutifully added up the bill for 3 cokes @ $3.20 a head and the garlic bread was $7.00 – a grand total of $16.60 for a most-unpleasant night.

I told him that we were extremely disappointed with the service and that he could read my thoughts about his establishment on my restaurant review website.

The look on his face was just: “Yeah, sure. I’ve heard this bullsh*t before”.

Well, friend: One thing I’ve learnt in almost 30 years of public life is not to bullsh*t and to always keep my promises.

And when I got home, I prepared ham and tomato sandwiches for us as our gastronomic conclusion to the evening.

They were bloody lovely!

Certainly better than an overpriced, undersized piece of salmon or pork at Corinda’s 670 Restaurant!

My suggestion to diners who want a top value, great night out with pleasant staff – avoid the 670 Restaurant at Corinda!

And if you think this review is a one off by one disgruntled diner, have a read of another restaurant review for this same restaurant which is an equally damning criticism of the poor standards of service set by 670:

The Lupaula Blog

January 20, 2008

Review of 670 Restaurant, a Scandinavian Eatery in Corinda, Brisbane.

This Scandinavian influenced restaurant doesn’t quite hit the mark!

The decor from a distance looks inviting: neatly laid tables, tea lights in glass vases; dark seats, silver check tablecloths#8230;but as you go inside the cafe-style bar and cake cabinet seem out of place with the table settings.

The music is almost like having the radio on, a mish-mash of tracks that aren’t really mellow, dinner music: doesn’t fit the mood for mine.

A couple of soothing beers before perusing the amateurly presented menu.

The Scandinavian influence is obvious in the offering of main course choices. A good range of meat-based dishes with only 1 vegetarian option, albeit a very tempting one.

My companions and I decided to go straight for mains, with both of them choosing the Atlantic salmon dish, whilst I settled on the pork fillet with salad or vegetables ordered separately.

My main was adequately presented, however, the steamed greens were a bit worse for wear, a smattering of green beans complete with age marks! A disappointing portion of pork fillets adorned the plate, arranged around a mound of mash.

One aspect of the meal that deserves great praise is the sauce, delicious!! Apologies to the chef#8230;anyone who has indulged in Ikea’s Swedish meatballs and gravy will notice a stark similarity!

Another aspect of our dining experience in this Corinda based restaurant that cannot be faulted is the service, attentive without being intrusive. A friendly, Danish man, who I suspect has a vested interest in this Scandinavian flavoured restaurant.

Possibly overpriced too for the offerings we chose, mostly consisting of a mound of mash and sauce, with the meat component an afterthought.

In my opinion this Corinda restaurant is caught between casual cafe and sleek restaurant. A few minor changes to more reflect either style and the atmosphere and menu won”t feel so awkward.



So there it is.

Another equally truthful review of the 670 Restaurant in Corinda just 3 weeks ago and they still haven’t bothered to lift their standards!



Quality of Food:
#9786;#9786;
Quality of Service: #9786;
Value for Money: #9786;
Overall Rating: #9786;
Likely to Return: #9786;

Lowest = #9786;
Highest = #9786;#9786;#9786;#9786;#9786;

670 Restaurant Cafe Bar
Shop 5 amp; 6
670 Oxley Road
Corinda Qld 4075
Tel: (07) 3278 2993

DIRECTIONS:
Click here

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Прокомментируете? 17.08.2009

Pauls Travels: Tenerife 5 – 6 July

Tenerife Sunday 5 July


Late start with breakfast at around 10am and the news from the front desk that a bag has arrived. The bad news is that it has to be collected from the airport (around 35km away) as we are foreigners (as in South Africans not Europeans) and they want the bags to be checked by customs. They have Fiona’s name on the bag (although who is to say who’s bag it is) so Fiona has to go to get it. We place our bets as to who’s bag it may be although secretly we all hope that it is our own!

Fi bravely heads out at around midday and returns about 3 hours later with….my bag. It turns out that the customs were a little suspicious that a ‘girl’s’ bag would be filled with all sorts of wires and mens clothes – also she looks pretty suspicious at the best of times! Usually this would have been the best option but by now we have replaced all of the chargers and electrical stuff that we need to survive.

In the afternoon we walk up to the botanical gardens to view a couple of Canary plants and all sorts of plants from other parts of the world (including South Africa). The kids have a great time and make friends with the turtles in one of the ponds.

In the evening the kids go to play soccer and we make dinner and try some Spanish wine (which is pretty good at the price – how we South Africans expect to compete when we must bring our wine all the way from South African AND pay duties, I have no idea. Certainly we never saw any South African wine in the Canaries!)

That evening we get the news that another bag has arrived – in fact that it was there while Fiona was battling her way through customs.


Tenerife Monday 6 July



The plan is to visit the Volcano at some stage, so part of the deal involves getting a permit to go up it. This means that you have to travel to the capital – Santa Cruz – (40kms away) and get a permit a from a mysterious office hidden in one of the streets across from the harbour. Bus to town and then local bus to the harbour. In fact the bus system is great in Tenerife. There is a ‘Bono’ bus ticket that you buy for 12 euros and this takes you in to town (at a reduced price) and also covers the onward trip on the local buses at no additional charge.

After breakfast we all set off. Arrive at the bus station and there is my squash colleague, Neil plastered up on the wall (he is a photo model). Then I get off at the relevant stop and the rest of the family head out to the ‘golden beach’ or Playa Las Teresitas San Andres – the only one on the island! My business doesn’t take long. They are very helpful and speak great english. They explain that my 1 passport is not sufficient to get the permit. I need photocopies of all our passports as well as the originals. Sadly I don’t have these so I head off to Las Teresitas. Arrive there and there his a 3 km expanse of beach covered with people (in various states of undress – did I mention that bikini tops are purely option in the Canaries – makes for some wonderful sights but also some frightening ones!). After walking the whole length of the beach twice, even I was getting bored and I still hadn’t found my family. It was around 3pm and getting on for home time. Finally hidden under a tree behind a deck chair, there was Lauren.

On the way back, we stopped at the airport and joy of joys, we were able to pick up the remainder of the bags.

To celebrate, that evening we walked in to town and have a Tenerife meal of Mojo Chicken while guy had sardines. With all our bags we finally feel as if the holiday has truely begun!
gyme
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Прокомментируете? 17.08.2009

QUEENSLAND RESTAURANT AND FOOD REVIEWS: 670 Restaurant at Corinda …

The 670 Restaurant at 670 Oxley Road Corinda proudly advertises itself as an “International Kitchen”.

The only problem is that it delivers third world service.

My better half Liza and myself and our six year old JP2 (JP1 was on a sleep over) decided to try something different when returning home after a fantastic Chinese New Year celebration and fireworks display at China Town in Brisbane’s Fortitude Valley.

Corinda is developing as a wonderful cosmopolitan centre in Brisbane’s western suburbs and we thought we might patronise one of the promising eateries along Oxley Road.

It was a toss up between the Resone Thai and the adjoining 670 Restaurant and we settled on the latter – in what would prove to be one of the worst gastronomic decisions we have ever made.

Although the decor was somewhat bare, it looked like a lovely little alcove where we could enjoy the Scandinavian delights on offer.

There were five tables inside and one outside with people – so it was not a particularly busy night.

We quickly ordered Coca Cola soft drinks all round – which were delivered in Lipton Tea glasses – and then ordered from the menu which was a poorly-printed jumble of apparent Scandinavian delicacies.

It was just on 8.00pm.

The waitress was quite pleasant but her descriptions of some of the offerings left a lot to be desired. She described the garlic bread as a small loaf – big enough for two. She cupped her hands in an oval shape to show the width, length and height of the bread.

When it arrived a few minutes later, it was just some sort of flat, pita bread style offering – quite disappointing given the waitress’s impressive gesticulations in describing what they were serving.

Then, we waited expectantly for our mains.

Liza had ordered the Atlantic Salmon with delectable garnishings while I settled for the pork and mash and a side serve of vegetables.

Then we sat and waited and waited and waited.

And waited and continued to wait.

We noticed that the Atlantic Salmon being served to other customers was about the size of a large eye-patch and – although it was almost $25 a serve – it was more like an entree than a main meal and 25 percent dearer than similar offerings at other restaurants such as the nearby Norman Hotel steakhouse at Woolloongabba.

Based on the size of the serves, the 670 Restaurant must be selling the salmon at over $300 a kilo!

We didn’t see anyone being served the pork but it is a fair chance that a customer would have needed powerful reading glasses to see it on the plate.

There seemed to be four staff in all – two serving and two in the kitchen.

The waitress smiled at us through the evening while the other staff bobbed around every so often, bells rang and other people’s meals were served.

JP2 was so tired of waiting – he fell asleep in the middle of the restaurant.

And we waited and waited and continued to wait.

Not once, were we asked whether or not we would like more drinks.

Right on 9pm, the blonde waiter (who appeared to be the boss and owner) approached the table with the sad news that they had run out of mash and asked if I would be happy with vegetables.

I enquired how long it would take – which was not an unreasonable question as we had already been waiting an hour – to which the chief waiter, boss and owner replied: “Just the same time”.

If smart arses were made of electricity, this guy would be a walking powerhouse!

I politely pointed out that we had been waiting an hour and his curt response was that they had been very busy.

If 6 tables is a busy night for this guy, how would he cope running the restaurant at the Norman Hotel which serves hundreds of steaks a night to just as many hungry diners.

He should have told us at the start that there would be more than an hour’s wait on the main meals, rather than force us to sit there like dummies sharing sweet nothings as JP2 continued to sleep precariously on his chair.

I told the blonde restaurateur that it was the longest restaurant wait I had ever had to endure in over 40 years of public dining – in all parts of Australia and around the world from Hong Kong to London, Auckland to New York, Phuket to Portland.

But this guy was like an American pitbull, he never gave up.

His wisecrack response was a sarcastic dismissal of my statement with: “Awwww – commm onnnn!!!!”.

“Come on nothing, pal – this is the worst service I have ever had,” I retorted.

“Right Liza, let’s go” as I headed for the cash register.

“It’s almost ready – it’s cooking now,” he proclaimed as he punched the buttons on the till – but it fell on deaf ears.

He dutifully added up the bill for 3 cokes @ $3.20 a head and the garlic bread was $7.00 – a grand total of $16.60 for a most-unpleasant night.

I told him that we were extremely disappointed with the service and that he could read my thoughts about his establishment on my restaurant review website.

The look on his face was just: “Yeah, sure. I’ve heard this bullsh*t before”.

Well, friend: One thing I’ve learnt in almost 30 years of public life is not to bullsh*t and to always keep my promises.

And when I got home, I prepared ham and tomato sandwiches for us as our gastronomic conclusion to the evening.

They were bloody lovely!

Certainly better than an overpriced, undersized piece of salmon or pork at Corinda’s 670 Restaurant!

My suggestion to diners who want a top value, great night out with pleasant staff – avoid the 670 Restaurant at Corinda!

And if you think this review is a one off by one disgruntled diner, have a read of another restaurant review for this same restaurant which is an equally damning criticism of the poor standards of service set by 670:

The Lupaula Blog

January 20, 2008

Review of 670 Restaurant, a Scandinavian Eatery in Corinda, Brisbane.

This Scandinavian influenced restaurant doesn’t quite hit the mark!

The decor from a distance looks inviting: neatly laid tables, tea lights in glass vases; dark seats, silver check tablecloths#8230;but as you go inside the cafe-style bar and cake cabinet seem out of place with the table settings.

The music is almost like having the radio on, a mish-mash of tracks that aren’t really mellow, dinner music: doesn’t fit the mood for mine.

A couple of soothing beers before perusing the amateurly presented menu.

The Scandinavian influence is obvious in the offering of main course choices. A good range of meat-based dishes with only 1 vegetarian option, albeit a very tempting one.

My companions and I decided to go straight for mains, with both of them choosing the Atlantic salmon dish, whilst I settled on the pork fillet with salad or vegetables ordered separately.

My main was adequately presented, however, the steamed greens were a bit worse for wear, a smattering of green beans complete with age marks! A disappointing portion of pork fillets adorned the plate, arranged around a mound of mash.

One aspect of the meal that deserves great praise is the sauce, delicious!! Apologies to the chef#8230;anyone who has indulged in Ikea’s Swedish meatballs and gravy will notice a stark similarity!

Another aspect of our dining experience in this Corinda based restaurant that cannot be faulted is the service, attentive without being intrusive. A friendly, Danish man, who I suspect has a vested interest in this Scandinavian flavoured restaurant.

Possibly overpriced too for the offerings we chose, mostly consisting of a mound of mash and sauce, with the meat component an afterthought.

In my opinion this Corinda restaurant is caught between casual cafe and sleek restaurant. A few minor changes to more reflect either style and the atmosphere and menu won”t feel so awkward.



So there it is.

Another equally truthful review of the 670 Restaurant in Corinda just 3 weeks ago and they still haven’t bothered to lift their standards!



Quality of Food:
#9786;#9786;
Quality of Service: #9786;
Value for Money: #9786;
Overall Rating: #9786;
Likely to Return: #9786;

Lowest = #9786;
Highest = #9786;#9786;#9786;#9786;#9786;

670 Restaurant Cafe Bar
Shop 5 amp; 6
670 Oxley Road
Corinda Qld 4075
Tel: (07) 3278 2993

DIRECTIONS:
Click here

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Прокомментируете? 17.08.2009

Furniture Law Blog: Casana Sues Again Over Valencia Trade Dress

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Прокомментируете? 17.08.2009

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