Books

When Real Was My Favorite Word: Selected Poems. Riverside: J&K
Productions, 2001. $8

Only More Burning. Culver City: The Rhymin' Bastard Press, 2002. $8

Nothing Whispering Here. Culver City: Bamboo Books, 2003. $8

The Beautiful Distractions. Culver City: Bamboo Books, 2004. $8

Zeitgeist Spam. Culver City: Bamboo Books, 2005. $8

Under The Miracle Bridge Flows The Sand . Culver City: Bamboo Books, 2006. $8

OTAGES. Culver City: Bamboo Books, 2006. o.p.

World₀. Nottingham: Leafe Press, and Culver City: Bamboo Books, 2007. £4 (U.K.) / $8.00 (U.S.). Click on title for details.

No Sounds Of My Own Making. Nottingham: Leafe Press, 2007. £9.95 (U.K.) $20 (U.S). Click on title for details.

THE HAY(NA)KU ANTHOLOGY, Vol II. Editors: Jean Vengua & Mark Young. St Helena: Meritage Press, 2008. $16.95. Click on title for details.

Inheritance. Manzana Más e-book, 2008. Gratis. Click on title to read.

Ignore price, if you have something to trade, like your own book of poems. Let's talk.

Comments

[Dariusz]

This is very welcome news. Anything that privdoes an alternative to driving after a night out is great! I am also in favor of extending hours for key lines (red, purple etc.) until 3 am or later to allow alternative means of getting home. Hollywood is a bona fide nightlife destination as are downtown and koreatown, but at the moment we basically require every party to have a designated driver, or we indirectly encourage drunk driving by not providing an alternative, though I do see many cabs in Hollywood these days transporting club-goers home, which is good. This a great start hopefully an announcement about later hours isn't too far behind.

[Hannjo]

I've for years I've lived within walikng distant of FO. I knew them when they were a dive bar Budweiser and shots then morphed into a micro brewery college-type joint where they allowed you to order dreadful pizzas from next door's Luisa's. Then I don't know, circa the late '90s former Michael's head chef, Sang Yoon, bought the place. He spruced up the interior a bit, kept the micro brewery side of the biz, put in a lame cuivinet (sp?) that dispensed 6 poorly-selected, over-priced, wines. He promised me it was going to go more toward wine, but never followed through on his promise. He also began a bar menu. The burger became famous, nationally renowned in some magazines as the best west of the Rockies. When I first had it I thought it was great. For years he would not cook it to order med. rare, period. Since then, he's changed his tune and you can now get it well done anathema to any chef. He uses decent quality meat, but it's feedlot cattle and that product is nasty in your system. His trick to an ostensibly sui generis burger has always been the carmelized onions and the Maytag blue cheese. When I got into cooking I started to experiment with the burger. I use either 100 percent pastured bison or cow that I get from the Famers' Market. I'll put cheese usually goat into the center of the burger and mold it so that it's 1 1/2 thick and perfect from end to end. If I'm feeling luxurious I'll carmelize the onions and set them to rest. I'll turn on my oven to 175 degrees, the lowest I can set it. In a pan on high heat I'll use some olive or coconut oil and sear the burger for 3 mins. on one side, careful not to move it during that time. I'll then remove the burger, take the pan off the heat, set it on the counter and wait until it cools down. Then I'll add a generous amount of butter, wait until it melts it shouldn't burn turn the heat down to med. low [sic], then return the burger, seared side up. In the butter I'll add s&p and herbs de Provence (but you can substitute thyme or rosemary or whatever). For 10-12 mins. I'll spoon the butter/herb/s&p mixture over the burger every couple minutes. (I find s&p sprinkled on meat before cooking turns the pepper bitter and obliterates the salt and scorches all the flavor out of the herbs.) Then I'll finish it in the 175-oven for 10 mins. It's perfect every time. La Brea Bakery makes a great roll for this burger better than FO's. My meat is better than Yoon's. I control the ingredients. Total cost to me: about $6.50 per burger (no tax, no tip). FO couldn't duplicate my methode de burger bec. they would go out of business. The FO burger is good, but in the end you can do better at home and, by controlling your ingredients, it's not only a better burger, but healthier. I haven't had the Umami burger, and there may not be a better burger in town if you want to go out, but when I go out I get sushi that I can't duplicate like the Japanese. The FO burger I can easily surpass.

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