Pittsburgh Has Steelers Fever. And the Only Prescription Is More Steelers

Today I had a bunch of errands to run. My first stop was the bank, where my teller was decked out in a Heath Miller jersey and Heath Miller earrings. She loves Heath, she told me. (And I'll tell you, just from my anecdotal research, the ladies love them some Heath Miller.) I was not surprised that she (and the other staffers at the bank were wearing Steelers jerseys - three staff members - one Troy, one Hines and one Heath) because for too many years, I worked downtown where most offices relax their dress code to allow for the ubiquitous and inevitable Steelers jerseys on Fridays before games. Attorneys who have to appear in court cannot adorn themselves in such manner (though a few do), so they opt for Steelers earrings or ties or something along those lines. That's just during the regular season, mind you. Steelers fever is viral when the team advances to the Super Bowl. The hypocycliods. They are everywhere. Terrible Towels become decorating rage de rigueur.

Of course, after my transaction, my teller and I parted ways with a mutual, "Go Steelers!" I had to think that, although Pittsburgh is a city which loves and respects idle chit-chat between strangers year round, we take it to heretofore unknown heights during the playoffs, particularly Super Bowl week. Instead of passing the time with comments about the weather (always popular) or some idiotic politician or some idiot driver, etc., the idle banter goes all-Steelers, all-the-time. Productivity must fall into a veritable crevasse throughout Western Pennsylvania on a day like today.

If a person landed in Pittsburgh today, understanding not a drop of English, they would surmise based on the circumstantial use of the phrase, "Go Steelers," that it meant "good-bye" or "have a nice day."

Then it was off to Waterworks to hit a few stores (chief among them, Bed, Bath & Beyond because the g-d supermarket never has parchment paper or butcher's string and, really, why is that?) and a few other stores. As I walked from one end of the strip mall to the other, nearly every store had a sign in the door to the effect of, "We are closing at 6:00 on Sunday. Thank you for your understanding. GO STEELERS!"

It's a sickness.

Tomorrow, a dispatch from the Strip District, the epicenter of Steelers ridiculousness and fun.

Will Experience Be a Determining Factor in Super Bowl XLV?

The Pittsburgh Steelers have 14 starters with Super Bowl experience and 11 of those guys have played in two Super Bowls. [That doesn't include back ups like Larry Foote and Antwan Randal El, who both have Super Bowl experience. That's just the starters listed on the offensive and defensive depth charts.] The Packers, meanwhile, have just two starters with Super Bowl experience -- the amazing Charles Woodson and defensive end Ryan Pickett, who played his rookie year with the 2001 Rams.

Tomlin has coached in two Super Bowls (one as an assistant with the 2002 Tampa Bay Bucs and, of course, as the head man for the 2008 Steelers.) Green Bay's head coach (and the pride of Greenfield!) Mike McCarthy has been to zero.

If experience were the sole determining factor, the Steelers would win in a landslide. But then, if experience were a determining factor for success in life, we would all watch "Murder She Wrote" reruns instead of "The Jersey Shore," AOL would still rule the internets, and Marv Levy would still be coaching.

Recent SB history is pretty mixed in terms of experience versus inexperience, so much so that you have to wonder if experience counts for anything at all. The Packers won SB XXXI, then promptly went out and lost XXXII to the Denver Broncos. The St. Louis Rams won SB XXXIV, then lost to the New England Patriots in XXXVI. Of course, those Pats won a couple more, but lost to the Giants in XLII. The Indy Colts won XLII, but lost XLIV to the New Orleans Saints. On the flip side, the Pats did win two more SB's after their first win. The Broncos defended their title and, of course, the 2008 Steelers defeated the Arizona Cardinals for a second title.

Clearly, experience does not equal a win, but what it might mean is that the Steelers can dispatch their jitters more quickly, or at least that's what I hope.

The Super Bowl, no matter how much coaches and players may want to treat it like a run of the mill game, is no run of the mill game. It's weird. It's crazy. Halftime is way longer. Big stars show up for the National Anthem. There are reporters there from all over the world. When a guy with a microphone and a podcast in the Republic of Palau can get media credential, rest assured it's an out of control spectacle.

Beyond that, the players know that all NFL eyes are on them. Guys play just a bit harder on Monday Night Football, knowing that the rest of the league is at home watching them play. They want to perform for their peers. They most certainly don't want to embarrass themselves. If there's that much more additional pressure on a Monday night in October, what must this feel like?

I don't believe there is any way to anticipate what this stage is like if you haven't played on it before. Hines Ward puked his guts out during introductions before SB XL. Pig Ben said that, in most games, he has butterflies at the start, but that they go very early on, but in XL, they never went away.

There's no question that Aaron Rogers has been riding a hot streak for the last month and a half and has made long stretches of the post-season look like a 6 on 6 scrimmage. At times, he has been more accurate than Brady, more mobile than Vick and cooler than Montana. But if the nerves get to him at the start, if the lights and glitz and media glare, not to mention Jerr'Jones' death star HD screen hanging above him, gives him a fit of the yips early on, the Steelers might have the crack they need.

It's reasonable to expect that Rogers and the Pack will have at least some nerves. And while they work through the butterflies and twitches, the Steelers need to dig the Packers' grave and push them into it.

We know the Packers can score. In the regular season, they averaged 24.3 points per game and have averaged 30 per game in the post-season. Nobody's putting 30 points up on the Steelers defense, but I don't think you can keep them out of the endzone all night, nerves or not. So the Steelers defense needs to create opportunities early and keep the Steelers offense on the field throughout the first half. Oh, and they need touchdowns, not field goals. Touchdowns just aren't going to do it in this one.

If the Steelers can build a big enough lead at the start, it could be all the difference end. Just ask the Jets.

Sunday Recipe: Green Goddess Dressing (on a green salad with chicken)

The first time I had green goddess dressing, it was served on some poached salmon, which was fantastic and a perfect mix, but its also just an amazing salad dressing. If you're going to serve it on a salad, I like this dressing on a very simple salad -- just some boneless, skinless chicken breasts cooked stove top in the winter or on the grill in the summer, seasoned with just some salt and pepper and served on top of fresh leafy lettuce you like. Romaine and green leaf lettuces work well, and Bibb lettuce is sublime. Add some scallions to pick up the scallions in the dressing.

I can tell you, this stuff is so good, you could put it on a your stinky old gym socks and it would make them at least palatable.

Also, if you care about such things, it is sure to impress if you make it for a date or some friends. It is easy as pie. Actually, its much easier than pie which, I am told, can be hard to master. This? Not so much.

You will need
1 cup mayonnaise
one bundle of scallions - chopped
1 cup coarsely chopped fresh basil leaves (it's one large bundle of basil, essentially)
1 lemon - juiced
1 clove of chopped garlic
1 teaspoon anchovy paste
heavy pinch of kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

Add the mayo, one bunch of scallions, basil, garlic, lemon, anchovy paste, salt and pepper into the food processor and mix. When the basil and scallions are little shards of deliciousness, add the sour cream and pulse again. Taste for salt, but it's this simple. Also, again, people will be impressed.

White Bean (and Sun-Dried Tomato) Dip

This is a nice little riff on hummus, using some of those flavors, but adding some surprises. Dips are perfect for Super Bowl parties.

You will need:
2 cans of cannellini beans (white kidney beans), rinsed and drained
1 to 2 lemons, juiced
2 bundles of scallions, cleaned and chopped
2 cloves garlic, minced
1/2 cup bottled oil-packed dried tomatoes, drained and chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Several dashes bottled hot sauce -- whatever your favorite is

Get to work:
In a food processor or blender, combine the beans, sun-dried tomatoes and the lemon juice. Cover and process or blend until nearly smooth. If it is a little dry, add some water.

In a large skillet, cook the garlic in hot oil over medium heat until tender. Add the scallions and sautee for just a few minutes more. Stir in pureed beans mix, oregano, cumin, and hot sauce. Heat through. Test for salt.

Drizzle with Olive Oil. Serve with a sliced baguette.

Galette with Leeks, Olives and Gruyere

This is one of the tastier football treats I've ever stumbled across. The flavors are amazing, but the prep is easier than most things I putter around in the kitchen putting together. I served this little treat for the AFC Championship game and I impressed even myself.

You will need:
one 15-ounce package rolled refrigerated unbaked pie crust
2 leeks, cleaned and chopped (white and light green part only - leave the dark leaves for the trash heap)
1 fennel bulb, finely chopped
1 cup coarsely kalamata olives - sliced or coarsely chopped
2 cups of freshly grated gruyere cheese -- NOTE: you want a young gruyere for this

The prep, wherein you pretend to know something about cooking, but really don't:

Allow pie crust to stand at room temperature according to package directions.

Slice your kalamatas into halves or quarters. Grate your gruyere and set both aside.

Line two large baking sheets with parchment paper. (If you don't have it and my supermarket seems to be forever out of it, use foil, but the crusts will stick a bit if you do. Parchment is better if you can lay your hands on some.)

In a medium skillet, heat some olive oil over medium heat. Cook leeks and fennel in hot oil until really good and soft -- for about 15 to 20 minutes. You want them to be tender and just a titch browned. Remove from heat and cool.

You can do all of those steps ahead - hours and hours ahead if you want to.

Preheat oven to 375°F.

Roll pie crusts onto the baking sheets. Spread one half of the fennel/leek mixture onto each pastry, leaving about a 1/2 inch rim uncovered on the edge and form that into a little crust - like you would a pie crust in a baking dish. Top with cheese and the olives.

Bake for 30 to 35 minutes or until pastry is golden. Cut into wedges to serve and each pie makes 6 to 8 servings.

Sunday Recipe: Mushrooms Stuffed with Pine Nuts

Ah, pignolis, those unctuous little nuts.

These are a great treat for your vegetarian friends, but don't let that scare you off. They are sublime little pockets of goodness.

You will need:
18 large button mushrooms
4 ounces (ish) of pine nuts (that's two little jars)
2 cloves garlic, finely chopped
1 cup bread crumbs
1/2 cup finely grated romano cheese
1 lemon, juiced
pinch of crushed red pepper

First, toast the pine nuts in a hot, dry sautee pan. Remove.

Clean the mushroom caps and remove the stems of the mushrooms. Dip each one of the caps in lemon juice and put top side down in a glass baking dish that has been brushed with olive oil(reserve the remaining lemon).

Chop the mushroom stems and sautee with the garlic in olive oil until they are completely broken down. Add the crushed red pepper and bread crumbs and sautee a couple of minutes. Then remove from the pan and toss in a large bowl with the grated romano and toasted pine nuts. Taste for salt and, if the stuffing mix seems a little dry, mix in some additional olive oil.

Stuff each cap with the filing and pour the remaining lemon juice over top.

Bake uncovered at 400 degrees for 25 to 30 minutes.

This is adapted from the Moosewood Cookbook, if you want to go to the mother-ship.

Steelers Are Dallas Bound

I think this pretty much says it all. We're from the town with the great football team. We cheer the Pittsburgh Steelers.

Super Bowl Bet Between Art Geeks. Bring It.

From True/Slant on January 29, 2010:


Curators Talk Smack. Best Super Bowl Bet. Ever.

Every year, some lame regional bets are made by politicians. Last year, as the Steelers and Cards readied themselves for the Super Bowl, bets flew fast and furious between the mayor of Pittsburgh and the mayor of Phoenix, between the Governor of Pennsylvania and the Governor of Arizona (was that Janet Napolitano, or had Jan Brewer already taken her place?)

The point is the bets are usually lame, and usually include silly food products and the like.

Enter the art historians. And the smack talk is delicious.

The bets have been flying wildly, at break-neck pace between E. John Bullard, the director of the New Orleans Museum of Art (NOMA, for short) and Max Anderson, the director of the Indianapolis Museum of Art (IMA).

Tyler Green of the super art blog, Modern Art Notes has done all the heavy lifting following the bets back and forth as the ante has been raised throughout the week. Here’s Green on the on-going taunting:

First, some background: On Monday, IMA director Max Anderson initially proposed wagering an IMA loan of an Ingrid Calame painting. That was a nice choice… but apparently Anderson wasn’t too worried about having to pay off the bet:

“We’re already spackling the wall where the NOMA loan will hang,” he tweeted.

On Tuesday morning Bullard emailed MAN HQ:

“Max Anderson must not really believe the Colts can beat the Saints in the Super Bowl. Otherwise why would he bet such an insignificant work as the Ingrid Calame painting? Let’s up the ante. The New Orleans Museum of Art will bet the three-month loan of its Renoir painting, Seamstress at Window, circa 1908, which is currently in the big Renoir exhibition in Paris. What will Max wager of equal importance? Go Saints!”

The next day, they art boys were back at it, again, quoting Tyler Green:

UPDATE, Tuesday, 2:20pm EST:

SNAP! Andersontweets back at NOMA: “We’ll see the sentimental blancmange by that “China Painter” and raise you a proper trophy: [A Jean-Valentine Morel jeweled cup, which won the Grand Medal at the 1855 Paris World Fair.]”

UPDATE: Tuesday, 11:20pm EST:

… Bullard raised the stakes: ”I am amused that Renoir is too sweet for Indianapolis. Does this mean that those Indiana corn farmers have simpler tastes? If so why would Max offer us that gaudy Chalice — just looks like another over-elaborate Victorian tchotchke. Let’s get serious. Each museum needs to offer an art work that they would really miss for three months. What would you like Max? A Monet, a Cassatt, a Picasso, a Miro? Sorry but we have no farm scenes or portraits of football players to send you.”

…

A couple hours after Bullard’s rejoinder, Anderson replied to both Bullard and to @NOMA via Twitter: ”Colts will win; here’s how sure I am: [the IMA's four-by-six-foot JMW] Turner for Vigée Lebrun’s Portrait of Marie Antoinette.”

And finally, the denouement, again quoting Green’s art blog:

UPDATE: Wednesday, 130pm EST:

We have a deal!

From IMA’s Anderson via Twitter: ”Deal — Claude for Turner. Two masters in spirited competition across the channel, and between our fair cities. Go Colts!”

And in polite, collegial reply, NOMA’s Bullard: ”Max is a gracious opponent. Thanks for accepting the wager of a Claude from New Orleans for a Turner from Indianapolis. But this is definitely the Saints year. They are the Dream Team and in New Orleans we know that dreams come true. Geaux Saints!!!”