Monday, July 12, 2010

This blog has moved


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Wednesday, February 3, 2010

We have MOVED!



Due to the rather off putting news announced by Google yesterday, Adventures in Office Imaging has moved to its new location (click here) so that we can continue to host the blog ourselves and reap the rewards of inbound links. Now don't fret, other than the location nothing will change! We will still provide you with the same professional, informative and entertaining industry perspective you have come to know and love in regards to Adventures in Office Imaging. See you at the new spot!

AIOI

Friday, January 29, 2010

Foodie Fridays: Two Cousins Italian Restaurant



When first pulling up to Two Cousins Italian Restaurant in Southbridge, MA. you may think "meh" does not look all that special, perhaps we should go elseware. However if were to act on such a thought you would miss a truly amazing and authentic Italian meal. The very friendly and hospitable owner Chef Sagundo is from Italy, was a successful chef in NYC, and moved to Southbridge for his family. While the outer appearance of the building speaks nothing of the incredible food inside one must remember you really can't judge a book by its cover.

Offering succulent variations of delicious traditional Italian foods such as antipastos, superb thin crust pizza, chapino, seafood fra diavolo, spaghetti and meatballs, homeade italian sausages and many other wonderful hand crafted italian delights, one could easily find themselves instantly transported to the Mediterranean with a single bite of any of these fantastic dishes.

My personal favorite, the seafood fra diavolo, is chocked full of the freshest lobster, shrimp, calamari, mussels , clams, and scallops served over perfectly cooked linguine that rests in a simply sublime, spicy garlic and herb marinara sauce.

All meals begin with complementary slices of Italan flatbread and fresh homemade bruschetta. The restaurant boasts a full bar with a good selection of fine wines, bottled beers and liquors. If you have room after your meal I would highly suggest indulging in the homade tarimisu or cannoli, both of which offer sinfully sweet, yet at the same time delicate flavors and makes for the perfect end to a perfect meal. While the service has been less than great at times, usually one can expect average to above average service and depending upon how busy the evening is you can almost bet on Chef Segundo, full of good spirit and with a smile upon his face coming to your table and checking to be sure that everyone is happy with their meal.

So if you ever find yourself in in Southbridge, MA I urge to stop by Two Cousins Italian Restaurant and enjoy the authentic taste of Italy without having to buy a plane ticket.

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Thursday, January 28, 2010

MPSA - 2010 Looking Forward Webninar




Today at 11:00am I signed into the MPSA's first webinar which will surely be one of many to come. Despite several technical difficulties including The Eagles "Peaceful Easy Feeling", which to the bane of the presenters played over the introduction dialogue while the speakers tried to tame a powerpoint slideshow which seemed to have a mind of its own, freely changing from one slide to the next at random...

The webinar was in fact a success.

The content ranged from where the MPS industry will be heading in the next year or so to what we can expect from the "Big Boys" in regards to SMBs. There was also some commentary on the financial implications of the the industry's growth in the US, Europe and beyond and a albeit short Q&A session that proved to be engaging from my perspective as I had also wondered about HP's "official" and or "unofficial" partnerships.

All in all I think the webinar was insightful and at somepoints, entertaining. Although I don't think the entertaining elements were planned.

Sing with me now.

I got a peaceful easy feeling....

AIOI

Wednesday, January 27, 2010

Just in time for Valentines



Giving your sweetheart a candy heart for Valentines day? How about a real human heart? Don't worry no foul play needed... you can print your own! Or well, this Japanese scientist can.

From printerinks.com news blog:

"Japanese scientist Makoto Nakamura is using inkjet printing technology in an attempt to “print” human organs."

See the whole article here.

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Friday, January 22, 2010

Foodie Fridays: Of Uni and Egg


As as a fan of sushi and sashimi I have had my share of toro, and the many delights of thinly sliced raw fish presented in dazzling arrays of floral sculpture presented on plates made to look like ethereal Japanese gardens.

Many times I have also indulged in the creamy goodness of uni or for those of you outside of the know, raw sea urchin. This delectable creature tastes like the like ocean with a notably intense richness of flavor comparable to the finest clams.

Why it took me so long to also ask for this delight to be topped with the quail egg (as is offered in any respectable sushi establishment) I do not know. What I do know is that the taste of the raw quail egg and uni together provide a rather transcendent experience for those who already love uni by itself. Having finally tried this mind bending combination of sea and air creature features at Kaizen sushi bar and grill in Sturbridge, Massachusetts I must say, I regret waiting.

Perhaps it was one of several episodes of Anthony Bourdain’s “No Reservations” where I watched him devour the same sublime combination that inspired my last minute reaction at Kaizen to reply to the waitress, “yes I will have the quail egg with my uni”. Regardless of why I made the decision I realized from the first bite, my uni ritual was forever changed.

Indeed it takes a certain kind to enjoy uni as it is even for the novice sushi lover a new level of extremes within the realm of consuming raw fish. However if you are already there and enjoy the delicacy as is and have not experienced the magic that is the marriage of quail egg and uni I digress,

taste and be amazed.

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Friday, January 15, 2010

Foodie Fridays: B.T.'s Smokehouse



Photo by Jack Starkey of The Cannery Blog

Fridays are used by many bloggers to write about subjects that they consider to be personally interesting or satisfying. With that being said, I figure it is about time that I start to interject a little more of me into this blog. So from now on you will find a weekly post at the end of each week called "Foodie Fridays" which will be an ongoing series of posts about one of my true loves... Food.

Now some of you may be wondering what exactly is a "Foodie"? Well wikipedia describes foodies as the following:

"Although the two terms are sometimes used interchangeably, foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news. Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food. For this reason, foodies are sometimes viewed as obsessively interested in all things culinary. There is also a general feeling in the culinary industry that the term gourmet is outdated."

I would say this is a good description, at least as far as how I would describe myself as a Foodie.

So the first topic for AIOI's Foodie Fridays will be BT's Smokehouse of Sturbridge, MA

BT's Smokehouse is a hidden gem of a BBQ joint of which the current location debuted its grand opening at noon this past Wednesday (BT's has been quietly producing epic BBQ in the area at several locations for the past 4 years or so). The traditional yet creative southern style BBQ offered by owner/chef Brian Treitman is nothing short of an ecstatic experience for the taste buds bordering on the transcendent.

Jumbo chicken wings, St.Louis style pork ribs, Beef Brisket and Pulled pork are but the tip of the iceberg that is BT's menu. In addition to an array of meats that are slow smoked for up to 14 hours with local hickory and apple woods BT's offers items not found at other BBQ spots. For the adventurous BBQ lover one might try BT's "pig newtons" or the jumbo ghost chili chicken wings, items which can be found along side staples such as fried pickles, hush puppies, collard greens, grits and cornbread.

Boasting more than 5 home made sauces ranging from delightfully sweet to hellishly hot. Each sauce boasts a flavor profile that could humble many of the finest sauces on the market today. Having been given the honor to try out the new "ghost chili sauce" which had a tinge of sweet smokey flavor followed by a high ranking scoville sting unmatched by any hot sauce I have come across in my time (mind you I actually drink franks red hot sauce) I became instantly convinced this place has a grand future.

Having dined there 6 times in the past week I advise the reader to take caution as to how BT's phenomenal food may become somewhat addicting. All joking aside I must implore you to try this place for yourself. Upon doing so I am sure you will find I have failed to truly describe the awesomeness BT's has to offer, however I would say the moniker "taste and believe" may very well be the simplest way to put it. In closing I would say for those of you BBQ fans living in California, it's worth the drive.

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