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Update: July 23, 2010
Off
the Cuff
Upgrading
to a downgrade
There's nothing more frustrating than the compact camera's
"indecisive moment", to misquote photographer Henri Cartier-Bresson.
Off
the Cuff
Splitting
it all up
"Long division is for the classroom, not the restaurant.
Pick up the check once in a while and you won't feel guilty when
your friends do it. It all evens out."--Steve Calechman
Off
the Cuff
First
light, last light
I'd read about fighters "scrambling at first light",
and I'd always assumed the term to be a synonym for dawn. I was
wrong...
Off
the Cuff
The
misunderstood meal
To me, eating traditional omakase sushi is like the rock
fan going to the philharmonic, or the action-film buff watching
an art movie.
Off
the Cuff
Running
out on excuses
People who are full of excuses and good intentions seem to
think that while they "struggle" with weight loss, the
people who endure sweat, tears and even blood, simply do what comes
naturally.
Off
the Cuff
Their
feet touch the ground
Throw off those high-tech sneakers, and reveal two biomechanical
marvels no company can beat.
Off
the Cuff
A
tale of hide and metal
At the risk of sounding as if I've just ridden in from the
frontier, I'd like to add leather saddles and cast-iron cookware
to the list of old technologies that are better than new.
Off
the Cuff
Those
lovely bones
On the menu of the restaurant Shen Yen in the San Gabriel
Valley is a dish called "Chicken bone". It's not an enticing
name, but...
Off
the Cuff
Reinventing
inventing the wheel
After I built my first bicycle wheel and rode it around,
I told my wife about it with it with great pride.
Minkey
Business in Time Out: Bicycling in Whitefield
There are a few unspoken rules for bicycling with the Whitefield
Riders that you learn in a big hurry. The most important one is:
if you’re not in front, keep your mouth shut...
Minkey
Business
The Minkey Chief, writing under the dubious alias Gautam
Raja, will contribute regularly to the back-of-book column in Time
Out Bengaluru. 'Minkey Business' began with an article about
setting up a fine-dining restaurant in Bangalore.
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