Entries Tagged as 'Dining'

The Difference Between a Good Analyst and a Great Analyst

I came across this piece from Quandl and it got me thinking about about politics and experts and analysts. Quandl is a data site that offers information on thousands of stocks, with historical data going back decades and futures data to help you forecast trends. They created this graphic to help novice analysts get ahead in the industry.
the Difference Between a Good and a Great Analyst

I love to talk politics. My dad and I conversed and analysed and argued about the Vietnam War and every other thing that was worth discussing. Sometimes they were heated. College was a disappointment. I thought there were would be more conversations in depth much like the ones between dad and me. Sadly, that only occurred in the classroom … infrequently. In my adult life, once in a while there is a conversation I look back on with fondness. Those conversations  with new friends or in depth conversations over a fine dinner. Today, it is hard to have conversations when each participant is holding on to biases and attaching their ego to those opinions.

I want to have conversations with great analysts.

When I was a broker, I made the most money for my clients when I could analyse the facts, and draw conclusions from those facts that were outside the norm. If you saw The Big Short you saw great analysts reach conclusions that were farseeing. The consequences of their conclusions were far reaching.made them huge piles of money.

It is one thing to develop a story about the future of Germany or Cuba if you are a citizen, another thing altogether to draw the conclusion that being Jewish in Germany is existential; it is another thing to be Cuban and realize that the door to Spain is the only escape and it will close soon.

To stand in a place and observe that a country that spends more than it takes in and builds up debt to the point that they can barely pay the interest is a good analyst. To be a great analyst it takes courage to conclude that this cannot stand and it’s time to leave.

Great analysts tell stories that are believable and motivate others to take action. Strive to become a great analyst.

Mover Mike Hit 2,000,000

After an incredible June, Mover Mike hit 2,000,000 page views. I have been blogging since 2004 and it is nice to see that more people are finding this blog. Sometimes, I have considered quitting, thinking why bother, no one reads me. However, conservative fiscally, Libertarian socially, this blog joins many others who don’t like the path the U.S. is on.

No longer can we discuss things rationally and heatedly.  Now it seems the play book says to ignore the message, savage the messenger. We are seeing that currently with Trump and we read that Hillary hasn’t answered the press questions in two weeks. AND…more and more people are considering leaving the country.

Mexico”sends” their unemployed to the U.S.. How long will 93,000,000 unemployed and under employed wait to move south? How long will the drought stricken  in the south west wait to move? What happens when the U.S. becomes like Greece and can’t feed the 43,000,000 on EBT?

Stay tuned, dear reader. I hope to cover it and provide some answers. Thanks for reading Mover Mike

Just Right From Carl’s Jr.

I’ll Never Come Home Empty-Handed Again!

Now why didn’t they have something like this when I was dating so many years ago? The device could tell me her temperature, hot or cold; married or single, height, weight, what kind of car impresses her, favorite drink, movie, music. I never would have gone home empty-handed.

“Yelp Help” By Hanna Raskin

Do you like to read good restaurant reviews? What makes a good restaurant review? Long-time restaurant reviewer Hanna Raskin has written “Yelp Help.” Her book is for the writer who wants to write better reviews and for anyone interested in dining out. “Yelp Help” starts with a description of the workings of a typical restaurant. “Every restaurant is split in two…” here referred to as the duties of Front of the House (FOH) employees and Back of the House (BOH) employees. Basically how to assign responsibility to breakdowns in service or how to assess what is working well.

A good reviewer should avoid the pitfalls of a badly written review: inaccuracy, cliches, superlatives that mean nothing, one-sided, emotional and egotistical. I have taken what I learned and reviewed a restaurant with lots of buzz in Astoria: Bowpicker on Yelp. I hope Hanna Raskin will give me a passing grade.

The four of us read the rave reviews: Bowpicker had some of the “best fish & chips anywhere.” Food & Wine picked Bowpicker as one of the best summer restaurants in America. The previous afternoon, we’d dined at the San Dune Pub in Manzanita. I ordered the Fish And Chips lightly battered cod fillets with fries, tarter and lemon for $12.95. The fish broke apart easily with my fork and it tasted like the fish and chips I was used to. I’ve had fish and chips many times made with halibut or cod. I’ve even tried salmon fillets once when the restaurant substituted salmon for hHalibut. It had a pungent flavor and while I love salmon, it wasn’t my favorite way to eat battered fillets.

The owners of Bowpicker make their dish with Oregon caught Albacore Tuna. I was nervous about fish and chips using Albacore Tuna. Our group was nervous when we saw the Columbia River Gillnet boat, a bowpicker, high and dry above a gravel parking lot in Astoria around the corner from the looming bridge connecting Oregon to Washington across the mighty Columbia River.

There was a line on this warm, sunny day. Always a good sign to me! All the customers for fish and chips raved and offered us advice on how to order. The choices were the large serving, five pieces of tuna and fries for $10, or three pieces and fries for $8. Couples suggested buying the large portion and splitting it or for another $2, order an extra piece. We walked the plank to the serving ladies who took our order for the large portion and the diet cokes kept in coolers under a tree. It was an assembly line. The first woman took the fish from the oil, the second woman drained and put the fish on a bed of fries and added the lids of sauces. Finally, the last person took our money and gave us the bounty in exchange.

All four of us sat on a picnic bench and helped ourselves to fish that was firm and white and lightly battered. Surprisingly, the batter was salted. The fries were more like steak fries, crispy outside and soft in the middle. We picked up the fillets with our fingers and dipped the fish in our choice of tartar sauce or ketchup. If you like your fish flakey you might not care for the firmness of Albacore, but the taste is better than your average fish and chips. Now, I’m working on an excuse to travel from Portland to Astoria for more. I wonder if they deliver.

Located across from the Columbia River Maritime Museum, in the converted gillnet boat.

Corner of 17th & Duane St. Astoria, OR 97103

phone 503.791.2942

Spanish Gastrobar Ataula To Open

Always enjoyed dining at Ciao Vito. Now the chef is opening Atuala

Jose and Cristina Chesa

Globetrotting chef Jose Chesa, a veteran of at Michelin-starred restaurants in Paris, Barcelona and recently, Portland’s Ciao Vito, is just a week away from opening his first restaurant, Ataula, in the former Patanegra space on Northwest 23rd.

As Eat Beat first reported, Ataula will mingle traditional Spanish and Catalan flavors with subtle modernist inflection and a communal “gastrobar” feel.

Now Chesa tells us he aims to open the 60-seat, 1,800 square foot space next Tuesday, August 20th. Blueprints call for a meandering white concrete and glass mosaic bar top snaking across the room, wooden communal tables and a lengthy banquette hugging the wall.

For menu details, download the Ataula’s menu


America’s Best New BBQ includes Ox in Portland, OR.

The centerpiece of this northeast Portland newcomer—inspired by Argentina rather than Texas, Memphis, or Kansas City—is the custom-made, wood-fired grill, a massive stainless-steel beast from Ann Arbor–based Grillworks. Grab a counter seat in front of the action, and order the Asado Argentino, a sizzling combination platter of steak, ribs, sweetbreads, chorizo, and morcilla, a blood sausage made with walnuts, raisins, cumin, and nutmeg. There’s plenty to satisfy non-meat-eaters, too: bone-in, skin-on halibut, maitake mushrooms, and halved artichokes are all charred on the grill, whose crank wheels system positions the racks closer or further away from the burning embers.

TRAVEL + LEISURE Picks Caffe Mingo

Best Italian Restaurants in the U.S. includes Caffe Mingo, Portland, OR.

Dinner at 8? Not if you want a table at Caffé Mingo. Showing up at 5pm has been the rule for some time at Michael Cronan’s spot. The menu is celebrated for fresh ingredients, subtle shifts on classic Italian comfort food, and nuanced elaborations. So yes, you’ll find a Caprese salad, but you it may be a winter Caprese with oven-roasted tomato. Your homemade penne pasta comes tossed with beef braised in Chianti and espresso, and the baked pasta laced with Dungeness crab. And hey, if you just can’t wait, there’s always Bar Mingo next door, where Jerry Huisinga cooks up small plates.

I Have A Job To Do!

Once again, I have ballooned and as this website shows, have exceeded the waist size of my present clothes:

The same website shows how the future me can look:

You know what that means: WeightWatchers and exercise!

Living The Dream

I’ve mentioned just a few times 🙂 that I’d like to be a snowbird and live six months, November through April, someplace warm. My choice right now is on the Mexican coast where I can put my feet in the sand during the day and hear the waves on the shore as I fall asleep at night.

Some expats want to earn an income in Mexico to supplement their retirement income. One man we met in Mazatlan opened a wonderful restaurant called Te Amo Lucy. Others we’ve met in our travels, operated B&Bs, like the darling Los Bungalos in Cabo San Lucas. I think owning a restaurant or B&B would be grueling; long hours, late nights, prep, and cleanup. The enjoyment must come from all the interesting people that would pass through the doors.

The idea of finding all the furniture and bedding or dining room supplies would be a huge hurdle if not for PeachSuite Hotel Supply, which offers a comprehensive array of hotel supplies and restaurant supplies.

This hotel amenities supplier not only offers all you need for your restaurant, including china, flatware, and glassware, but all you need for your B&B or hotel. It has a catalog for the kitchen, housekeeping, guest room appliances, linens towels, and beds that you would need, if you were to join other expats around the world who want to live the dream.

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