Tuesday, November 16, 2010

OMG MoMA, GR8 AbExNY! NISM?

Detail of a Jackson Pollock drip painting.

ART

Abstract Expressionist New York
currently showing at MoMA.
October 3, 2010–April 25, 2011

When I say MoMA owns this genre of Art History, I mean literally that, THEY OWN ALL OF THE ARTWORK in this show, which is the largest amount of space MoMa has ever dedicated to a single show. Abstract Expressionism is the art that gave America credibility in the Art World and ultimately led to NYC becoming the center of the Universe for the World of Art and for Paris becoming a thing of the past. In 1946 critic Robert Coates, writing for the New Yorker invented the term “Abstract Expressionism” while describing the work of Hans Hofmann. In this exhibition you will see the early and classic works of Jackson Pollock (Jack the Dripper). Hofmann and Helen Frankenthaler show us their exploration of magical color and we see how Barnett Newman and Ad Reinhardt helped train our eyes to appreciate minimalism. Willem de Kooning shows us a war between the emotions of love and hate with "Woman 1" and we see a timeline of Mark Rothko's paintings which finally arrives at his sublime soft edged, color rectangle paintings. David Smith's bold lines shine, suspended in air next to the black and white shapes of Franz Kline, Robert Motherwell and the boxes of Louise Nevelson. This exhibition is more than an interesting museum show about a particular style of painting, it sums up the most important part of 20th century American Art History - specifically the chapters on Abstract Expressionism and Color Field Painting. The remainder of that  20th century American Art History book is available for your consumption on the other floors of MoMA. If you are interested in 20th century art, I say skip the art history class and go to this show - pick up an acoustiguide and get the best first hand overview of the "American Century", as reflected through its art, you could ever invest your time in. I WILL be going back to soak up more of this exhibition, if you get the chance, GO and start your day at MoMA with the Abstract Expressionist on the 4th floor.
http://www.moma.org/interactives/exhibitions/2010/abexny/

WHOA, DIDN'T KNOW THAT!

Guess who is playing at Yankee Stadium this Saturday? Army and Notre Dame are playing FOOTBALL! A first for the NEW stadium and the first Yankee Stadium football game since 1969. This game at the old Yankee Stadium used to be the national championship game, resurrecting memories of Army's perfect season and Knute Rockne, Notre Dame's "win one for the Gipper", coach. His teams went 105-12-5 the best record of wins as a percentage of games played in history. 

FOOD

Don't want to cook a turkey for Thanksgiving, order a smoked turkey and have it shipped to you. Then you simply carve it and serve it.  We checked out many options, but ONE gets the most admiration. GREENBERG'S SMOKED TURKEYS are considered the absolute best, from Tyler, Texas. The turkey is shipped frozen and thaws on the way to your house.Sam Greenberg smokes turkeys the way his grandfather did 57 years ago, seasoned with a family spice recipe and slow-cooked/smoked over a hickory fire.  200,000 customers eat Greenberg turkeys during the holiday season each year. It is better to order 10 lbs and up, because these turkeys are not casually smoked, they are "really and truly smoked" until they turn dark brown in color. Some people say the smaller ones are actually too smoky in flavor. Order all you want for the year (they freeze well) because all of the smoking is being done right now, and then there is a long off season. You can warm the turkey up for Thanksgiving by setting the oven at 300F, placing the turkey in a roasting pan and covering it with a foil tent, and cooking for 10 minutes per pound. BUT DO THIS AT YOUR OWN RISK. Everything points to how juicy these turkeys are at room temperature, right out of the box. I have noticed turkey meat is annoying when it s still slightly frozen or if it is too cold, but it never seems to be warmer than room temperature when I consume a slice. Sooooo, think hard before you reheat your fully cooked turkey -  A TURKEY THAT'S TOO DRY, NOW THAT YOU NOTICE!

Other than the one person who said that smoked turkey made him hungry for those turkey legs at the state fair.  : >(  Here are some encouraging comments:  "The meat is fresh, moist, and succulent. They are not much to look at, but everyone thinks they are the best turkey meat they ever tasted." "Chop the meat and mix it with mayo and cream cheese to form it into something like a cheese ball." "The leftovers I freeze immediately after carving in small packages wrapped in Saran Wrap, then Foil, then in Freezer Baggies." "The bones make the best soup by boiling the them in 2 qts. water. I removed the bones, let them cool, removed the meat, returning it to the pot and then added a can of rinsed pinto bean, a can of diced tomatoes, a can of Ro-tel tomatoes, a can of whole kernel corn and a can of cream style corn to thicken it."

Price: from 6 lbs ($27.00 feeds 12 to 18 people) to 15 lbs. ($64.35 feeds 30 to 45 people). The large sizes run out first.  Oprah, The New York Times, and other publications all say this bird is the only choice for "fabulous" smoked turkey. Open 7 days a week from 8:30-5:00 central time  \\http://www.gobblegobble.com/    Greenberg Smoked Turkeys, Inc. • P.O. Box 4818, Tyler, TX 75712 • 221 McMurrey Dr., Tyler, TX 75702 • (903) 595-0725

If you really are craving that "State Fair Turkey Leg Experience" check out Smoked Turkey Legs, 20 pcs $49.50   http://www.farmpac.com/ 1-800-999-6997

Until later,
Jack

For picky eaters, other Smoked Turkey Sites:
http://www.ranchoak.com/SmokedTurkeys
http://www.basspro.com/
http://www.williams-sonoma.com 
http://www.smithfieldmarketplace.com/product/310/turkeys-and-poultry
http://www.shopthegiftbasketstore.com/
http://gifts.harryanddavid.com/
http://www.lobels.com/
http://www.nbsmokehouse.com/
http://www.4imprint.com/product/211/Smoked-Turkey-Gift-Set

*Translation net lingo: "Oh My (Gosh) MoMA, Great Abstract Expressionist New York (show)! Need I Say More?"



ARTSnFOOD, All rights reserved, Text © Copyright Jack A. Atkinson 2010 Under All International, Digital, Intellectual Property and Copyright Laws. Images © Copyright individual Creators, Lenders or Fabricators.

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