Shared posts

26 Oct 18:24

historicaltimes: Formula One World Champion Jackie Stewart...


Formula One World Champion Jackie Stewart wearing an early helmet camera to capture on-board footage, 1966.

25 Oct 19:29

Sorry you didn't get the job

25 Oct 22:49

Bring your children to work day

26 Oct 04:07

Inappropriate in every sense...

25 Oct 02:00

Using Excel to Watch Movies at Work

by Josh Marsh


The Excel subreddit exploded earlier this week when redditor [AyrA_ch] shared his custom spreadsheet that allowed him to play video files on a locked-down work computer. How locked down? With no access to Windows Media Player and IE7 as the only browser (all plugins disabled, no HTML5), Excel became the unlikely hero to cure a 3-hour boredom stint.

Behind the cascade of rectangles and in the land of the Excel macro, [AyrA_ch] took advantage of the program’s VBA (Visual Basic for Applications) functions to circumvent the computer’s restrictions. Although VBA typically serves the more-complex-than-usual macro, it can also invoke some Windows API commands, one of which calls Windows Media Player. The Excel file includes a working playlist and some rudimentary controls: play, pause, stop, etc. as well as an inspired pie chart countdown timer.

As clever as this hack is, the best feature is much more subtle: tricking in-house big brother. [AyrA_ch]‘s computer ran an application to monitor process usage, but any videos played through the spreadsheet were attributed to Excel, ensuring the process usage stayed on target. You can download it for yourself over on GitHub.

Filed under: security hacks, software hacks, video hacks
24 Oct 17:24

The geography of NFL fandom.

The geography of NFL fandom.

17 Oct 05:29

Hispanic supermarket coming to south Downey

Cary Renquist

Wow. Downey is finally evolving? A few years ago somebody was going to put a supermarket in that building called "Fiesta Mart" -- the city made them change the name to "Fresh Mart" (because old white farts). It never did open...

DOWNEY aS' Vallarta Supermarkets will open a grocery store at the mostly-abandoned Beach's Market property on the southwest corner of Imperial Highway and Paramount Boulevard. Councilman Mario Guerra made the announcement at a town hall meeting he hosted Wednesday night at the Barbara J. Riley Community and Senior Center.

21 Oct 21:26

As a grown man, I thought this was a better use for my ice maker...frozen candy dispenser!

Cary Renquist


21 Oct 23:57

Andy Freeberg Guardians In the art museums of Russia, women sit...

Andy Freeberg


In the art museums of Russia, women sit in the galleries and guard the collections. When you look at the paintings and sculptures, the presence of the women becomes an inherent part of viewing the artwork itself. I found the guards as intriguing to observe as the pieces they watch over. In conversation they told me how much they like being among Russia’s great art. A woman in Moscow’s State Tretyakov Gallery Museum said she often returns there on her day off to sit in front of a painting that reminds her of her childhood home. Another guard travels three hours each day to work, since at home she would just sit on her porch and complain about her illnesses, “as old women do.” She would rather be at the museum enjoying the people watching, surrounded by the history of her country.

1. Stroganov Palace, Russian State Museum

2.Matisse Still Life, Hermitage Museum

3.Konchalovsky’s Family Portrait, State Tretyakov Gallery

4. Veronese’s Adoration of the Shepherds, Hermitage Museum

5. Rublev and Daniil’s The Deesis Tier, State Tretyakov Gallery

6. Michelangelo’s Moses and the Dying Slave, Pushkin Museum

7.Malevich’s Self Portrait, Russian State Museum

8. Nesterov’s Blessed St Sergius of Radonezh, Russian State Museum

9. Petrov-Vodkin’s Bathing of a Red Horse, State Tretyakov Gallery

10. Kugach’s Before the Dance, State Tretyakov Gallery

20 Oct 19:37


20 Oct 19:52

God dammit.

Cary Renquist

At least they are the same color... I had two pairs of shoes that were exactly alike except one was brown and one pair black -- of course wore brown/black at least once. Also did it with a pair of black shoes that weren't even really alike... Not a morning person

18 Oct 21:22

Found Asian Brad Pitt while in Beijing

19 Oct 14:45

Tempest Storm

19 Oct 15:22


19 Oct 21:06

cows cows cows

19 Oct 22:07


20 Oct 01:15

Frozach Submitted

18 Oct 00:57

Hey kids, wanna see a magic trick?

18 Oct 09:06

The Most Interesting Man in the World

17 Oct 14:13

How the brain leads us to believe we have sharp vision

We assume that we can see the world around us in sharp detail. In fact, our eyes can only process a fraction of our surroundings precisely. In a series of experiments, psychologists have been investigating how the brain fools us into believing that we see in sharp detail.
16 Oct 23:14

I’d lost track

by PZ Myers
Cary Renquist

I'm just 1 year old on Saturn...

Good thing the BBC was keeping count: my heart has beaten 2 billion times in my lifetime. It also tells me I’ve just turned 30 on Mars.

Check out all the information the BBC has about you.

15 Oct 14:53

Lemon Ginger Tartlets

by clotilde

Lemon Ginger Tartlet

It’s been almost ten years since I was first in touch with Claire, the talented author of the pioneering natural foods blog Clea Cuisine, and over time we’ve built a simple and sincere friendship that means a lot to me.

Clea is one of those rare persons who radiate with confidence and serenity, as if the turmoil of the outside world and its latest trends left them unfazed, so busy they are following their own path, guided by their own taste. These qualities have earned her a crowd of loyal and engaged readers whose food lives she has often changed, as one of the very first in France to write about agar agar, rice flour, and almond butter.

And so when she suggested a culinary exchange between our respective blogs, I accepted without a moment’s hesitation: the idea was for each of us to pick three recipes on the other’s blog, combine them vigorously in a shaker, and come up with a new recipe inspired by the mélange.

The opportunity to dive into one another’s archives was not the least of the associated perks, and I personally chose her Cream of carrot with white miso and ginger, her Chocolate and ginger pudding with agar agar, and her Ultimate lemon tart.

Initially, I decided to make a lemon tart flavored with ginger and white miso — you can read more about using white miso in desserts. But my preliminary tests did not convince me that white miso had its place in this recipe, so I shelved the idea and opted instead to make lemon ginger tartlets, which delighted all who had the chance to sample them.

The pairing of lemon and ginger no longer has to prove itself, and all I had to do was add finely grated fresh ginger to Clea’s lemon curd recipe. I share her taste for a very tangy lemon tart — i.e. not very sweet — and to me the formula below achieves the perfect balance. This vividly flavorful lemon ginger curd could also be prepared for its own sake, to spread on a pretty brioche, pimp your yogurt, garnish crêpes, or dip a spoon in (I won’t tell).

For the crust, I chose to follow the recipe for pâte sucrée that pastry chef Jacques Genin uses and shares in his little book Le Meilleur de la tarte au citron (The best of lemon tarts). It is very easy to make and lovely to handle, and it forms a delicate and crisp tart shell in perfect contrast to the unctuous curd.

And to see the idea that my own archives sparked for Claire, head over to her post (in French) on Pasta with almond-zucchini gremolata and roasted onions.

Join the conversation!

Do you know people like Clea who inspire you with their poise and taste? And how do you like your lemon tarts — tangy? sweet? with a layer of meringue on top?

Lemon Ginger Tartlets

Lemon Ginger Tartlets

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 8 hours, 30 minutes

Makes six 10- to 12-cm (4- to 4 3/4-inch) tartlets.

Lemon Ginger Tartlets


    For the dough (pâte sucrée); makes double to amount so you can save half for another time:
  • 175 grams (3/4 cup) unsalted butter, at room temperature, plus more for greasing
  • 125 grams (1/2 cup + 2 tablespoons) unrefined cane sugar
  • 60 grams (2/3 cup) almond flour (i.e. almond meal or ground almonds)
  • 2 large organic eggs, at room temperature
  • 1 large organic egg yolk, at room temperature
  • 1/4 teaspoon fine sea salt
  • 310 grams (2 1/3 cups) all-purpose flour, plus more for dusting
  • For the filling:
  • 4 organic lemons
  • 30 grams (1 ounce) fresh ginger, peeled and very finely grated
  • 125 grams (1/2 cup + 2 tablespoons) unrefined cane sugar
  • 1 tablespoon corn starch, combined with 1 tablespoon water (this is called a slurry)
  • 3 large organic eggs


    Step 1: Prepare the pâte sucrée (at least 3 1/2 hours before baking and 8 1/2 hours before serving)
  1. In a large mixing bowl, put the butter, sugar, and almond flour. Using a flexible spatula, rub the butter into the dry ingredients until you get an even, sandy consistency.
  2. Beat in the eggs.
  3. Fold in the flour and salt, working them in just until no trace of flour remains. Don't overwork the dough.
  4. Turn the dough out onto the counter and knead gently just a few times -- maybe 5 or 6 -- so the dough comes together into a ball.
  5. Divide in two; if you have a scale, each half should weigh 400 grams (14 ounces). Wrap one tightly in plastic and keep in the refrigerator or freezer for another time. Place the other half on a plate -- that's the one you're going to use for the tartlets -- cover, and refrigerate for at least 2 hours or until the next day.
  6. Step 2: Line the tartlet molds (at least 1 hour before baking) and bake (at least 5 hours before serving)
  7. Divide the dough into six equal pieces; if you have a scale, each piece should weigh 65 grams (2 1/3 ounces).
  8. Have ready six tartlet molds, 10 to 12 cm (4 to 4 3/4 inches) in diameter, such as these. Grease them carefully with butter if they're not non-stick.
  9. Working with each piece of dough in turn (leave the unused ones in the fridge), roll it out into a thin round large enough to line one of your tarlet molds, keeping your work surface and your rolling pin lightly floured.
  10. Pâte sucrée 1
  11. Brush off the excess flour from both sides of the dough with a pastry brush, and fit snugly into a tartlet mold, letting the excess dough hang over the edges.
  12. Pâte sucrée 2
  13. Roll your pin firmly across the edges of the mold to cut off the excess dough (save these scraps to make cut-out cookies), and press the sides of the dough against the mold with your fingers to help them stay put. Return to the refrigerator for at least 1 hour before baking.
  14. Pâte sucrée 3
  15. Preheat the oven to 160°C (325°F) and bake the tartlets for 20 to 25 minutes, until golden brown. Don't underbake them: you want a good color so the crust is flavorful and holds up well to the filling. Transfer to a rack to cool completely while you make the curd.
  16. Step 3: Prepare the lemon curd and garnish the tartlets (at least 4 1/2 hours before serving)
  17. Grate the zest from 2 of the lemons into a medium saucepan, and juice all 4 of them. You should get about 150 ml (1/2 cup plus 2 tablespoons) juice. Add to the pan with the ginger, sugar, and cornstarch slurry.
  18. Put the pan over low heat and heat the mixture, stirring regularly with a heatproof spatula, just until the sugar dissolves.
  19. Beat the eggs in a medium mixing bowl, and whisk in the warmed lemon juice.
  20. Pour back into the pan and cook over medium-low heat, stirring constantly with the spatula in an 8-shaped motion to scrape the bottom and sides of the pan thoroughly. The curd is ready when it is thick enough that the spatula leaves a clear trace at the bottom of the pan.
  21. Lemon Ginger Curd
  22. Divide the curd among the six tartlet shells and even out the surface with the spatula.
  23. Place in the refrigerator to cool and set for at least 4 hours, and up to 8. Remove from the fridge 15 minutes before serving. These are best served on the day they are made, but if you have leftovers they will still be delicious the next day and the day after that.


  • If you don't have tartlet molds, use the same recipe to make a single tart, 25- to 28-cm (10- to 11-inch) in diameter.
  • This is a make-ahead recipe; start in the morning if you plan to serve the tartlets for dinner. If you plan to serve the tartlets for lunch, make the dough and line the tartlet molds the day before, then bake the tartlets, make the curd, and garnish in early morning.
  • The pâte sucrée can be used for any other kind of sweet tart garnished with fruit, nuts, chocolate, etc.
  • The lemon ginger curd can also be made independently and used to spread on toast or brioche, to garnish a cake roll, or to spread across the middle of a split yogurt cake.
  • To make the recipe nut-free, simply use this pâte sablée recipe instead of the above pâte sucrée.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

The post Lemon Ginger Tartlets appeared first on Chocolate & Zucchini.

16 Oct 01:27

All I want is education, and I am afraid of no one.  Malala...

All I want is education, and I am afraid of no one

Malala Yousafzai

16 Oct 01:35

peashooter85: The Soviet Flying Tank —- The Antonov...


The Soviet Flying Tank —- The Antonov KT-40

During World War II paratroopers were ideal for conducting harassing attacks behind enemy lines and capturing key positions at the beginning of a military campaign.  However paratroopers can only bring into battle what they carry on their backs.  Thus, paratroopers are typically short on heavy equipment, important things like heavy machine guns, artillery, vehicles, and tanks.  To solve this problem, the Soviet Antonov Bureau designed the KT-40 in 1940.

The KT-40, nicknamed the “flying tank”, consisted of a T-60 light tank outfitted with a pair of wooden fabric wings.  It was planned that the flying tanks would be towed into the air by larger aircraft, then release when they reached their drop zone.  Once released the tank would glide to its destination, hopefully landing safely with its treads acting as landing gear.  The wooden wings would then be removed so that the tank could roll on into battle.

Only one KT-40 prototype was produced in 1942 and tested.  The KT-40 didn’t exactly fly gracefully as drag and weight cause the engines of the tow plane to quickly overheat.  The KT-40 was released early but landed safely, being piloted by the Soviet tank driver Sergei Anokin.  The KT-40 design was considered a failure and scrapped as there was no plane in the Soviet Union powerful enough tow the 6 ton tank.  Attempts were made to lighten the tank by stripping it of armor and weapons, but this would have made it too vulnerable to German guns.

15 Oct 03:26

The resemblance is striking

15 Oct 03:08

Loading Cat

Loading Cat

14 Oct 22:37

Probably fake, probably old, but I hadn't seen it before and I liked it.

14 Oct 13:00

Jokes for nerds

by Kathryn Jepsen

Webcomic artist Zach Weinersmith fuels ‘Saturday Morning Breakfast Cereal’ with grad student humor and almost half of a physics degree.

Zach Weinersmith, creator of popular webcomic “Saturday Morning Breakfast Cereal,” doesn’t know all the things you think he knows—but he’s working on it.

Reading certain SMBC comics, you could be forgiven for assuming Weinersmith (his married name) possesses a deep knowledge of math, biology, psychology, mythology, philosophy, economics or physics—even if that knowledge is used in service of a not-so-academic punch line.

In reality the artist behind the brainy comic simply loves to read. “I think I’m a very slow learner,” Weinersmith says. “I just work twice as hard.”

Around 2007, before SMBC took off, Weinersmith was working in Hollywood, producing closed captioning for television programs. He was taken with a sudden desire to understand how DNA works, so he bought a stack of textbooks and started researching in his spare time.

“Before that, my comic was straight comedy,” he says. He began to inject some of what he was learning into his writing. It was a relief, he found. “It’s much harder to make funny jokes than it is to talk about things.”

That year, SMBC was recognized at the Web Cartoonists’ Choice Awards and became popular enough for Weinersmith to quit his job and write full time. But he started to get bored.

“Imagine being 25 and self-employed,” he says.

What better way to cure boredom than to pursue a degree in physics? He took a few semesters of classes at San Jose State until he realized he was stretching himself too thin.

“I have three-eighths of a physics degree,” he says, which is probably perfect. “If you say three things about a topic, people assume you know the rest of it.

“I really think there’s this sweet spot. Right when I’m learning something, I have all these hilarious ideas. Once you’re a wizened gray-beard, nothing works.”

That hasn’t soured Weinersmith on scholarship. Last year he hosted his first live event, the Festival of Bad Ad Hoc Hypotheses, in which he invites speakers to compete to give the best serious argument for a completely ridiculous idea. It was inspired by a comic arguing the evolutionary benefits of aerodynamic babies.

Weinersmith runs the festival with a panel of judges and his wife, biologist Kelly Weinersmith, whose trials and tribulations in academia inspire much of his writing.

The appeal of BAHFest can be hard to explain, he says. “People see the video [of last year’s event] and say, ‘What the hell is the audience laughing about? That was barely a joke.’”

The key, he says, is to get rid of the jokes entirely. “It’s not stand-up; it’s play-acting,” he says. “Let this thing you’re doing be the joke.”

BAHFest will take place October 19 at MIT in Boston and October 25 at the Castro Theatre in San Francisco.

Courtesy of: Zach Weinersmith


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14 Oct 03:13

Every Johnny Depp in one cosplay

12 Oct 13:01

Kathy Acker, Pirate

by Martha Bayne
Cary Renquist

Ultimate freak. I love Kathy -- I have several of her chapbooks and recordings. She was sucked in by woo and abandoned conventional treatment for her breast cancer and left us way too soon.

Speaking of icons being people …  here’s an odd piece of memory to add to the mix. Way back in 1997, I was enlisted as the lighting person for a performance of the Kathy Acker-Mekons operetta Pussy, King of the Pirates, an adaptation of Acker’s novel Pussy, King of the Pirates, at Chicago’s Museum of Contemporary Art. Then, just two months before her death, Acker was very frail. The Mekons were very rowdy. Throughout the weekend the whole thing teetered on the verge of implosion, held together only by wheatgrass juice (Acker) and whiskey (Mekons).

It was my first up-close encounter with either and I remember being so confused! The Mekons were a six?—eight? twelve?—person ball of howling chaos; Acker was thin and reserved, clearly gravely ill but silent on just with what, and saving her every energy for the moment when, perched on a stool onstage, she would did down deep into her abdomen and declaim: “THE WHOLE FUCKING WORLD COME DOWN AND BREAK, THE MOON EQUALS CRACKS IN MY CUNT.”

The show was a filthy, glorious mess of disco-dancing lesbian pirates and rickety plywood props, and I was totally besotted with it, and with her. To me, in that moment, in her wracked body, Kathy Acker became an icon off the page as well as on.  After she died that November, I went through a ravenous stretch, revisiting work of hers I had barely understood on first reading, and somewhere in there came across the three-part essay “The Gift of Disease,” published earlier that year in the Guardian. I read it like a sacred text, in which Acker-the-icon offered up her humanity on a spit. This rare thing disappeared from the internet for years, but when I went looking for it recently, I was overjoyed to find it had been republished last year in both English and Spanish by the blog Outward from Nothingness:

The Gift of Disease, part 1

The Gift of Disease, part 2 

The Gift of Disease, part 3

The MCA show was—sadly? wisely?—not documented, but I did find this hilariously terrible video snippet from another performance online. And if you’re in Chicago, next month, by a strange coincidence, two Mekons are back at the MCA, this time doing David Bowie.

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