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11 Jul 12:13

Your New Summer Drink: Luxardo Aperitivo

by Andrew Strenio

From Drinks

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With the hot summer days finally rolling in full force, we turn our thoughts to old highball standards. The gin and tonic is in its prime, with the Dark and Stormy looming on the horizon. Even stalwartly moderate England has the Pimm's Cup to beat the lukewarms. But real refreshment demands something different, fresh, and not too boozy. Enter Luxardo Aperitivo, a new offering from Northern Italy.

Best known for its Maraschino liqueur (and amazing Marasca cocktail cherries), the Luxardo company's Aperitivo is a move towards exporting a lighter Italian concoction. Made by infusing botanicals into neutral spirit before finishing with sugar for balance, the Aperitivo is not exactly a new beast, inspired by the Italian tradition of a bitter drink before a meal to stimulate the appetite. In the same family as Campari or Aperol, Aperitivo is a welcome new addition, with an easy 11% alcohol content.

The flavors are familiar—bittersweet orange, gentian root, rhubarb, even a hint of sweet ripe strawberry—but the delivery is integrated and full, and the sweetness soothes all around. If Campari is the uncompromising, complex, and bitterly bracing quaff, and Aperol the sweet and heady nectar, then Aperitivo strikes an interesting balance in between. It stands up, confident in its skin, and mixes delightfully with Prosecco or fruit juices. Even better, go 50/50 with soda water and a squeeze of lime.

Imported by Anchor Distilling of San Francisco, Luxardo Aperitivo is available at retailers nationwide for around $20 for 750 mL.

About the author: Andrew Strenio is a lover of all things potable. Since sneaking his grandmother's bourbon balls, he's moved on to touring distilleries and sipping snifters. He works by day making documentary television and films for an independent production company in Brooklyn.

Sample provided for review consideration.

10 Jul 21:28

Lunch in the Loop: Go for the Full Irish Breakfast at Emerald Loop Bar & Grill

by Dennis Lee
Timmy the Tooth

I'm generally not fond of the "full Irish (English)" breakfasts but I will eat black pudding!

From Chicago

Editor's Note: Whether you're a tourist or an office worker in downtown Chicago, you can get sick of eating at chain restaurants all day. So we've started a series to get you the lowdown on where to find a great and affordable lunch.

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[Photographs: Dennis Lee]

It's been a pretty mild summer here in Chicago, and the easygoing temperature makes it comfortable to sit outside for lunch. I like eating outside. It's fun. I get to enjoy the breeze and some food, while staring at passersby just long enough to creep them out. I guess that's about the closest thing I have to a hobby these days, considering I'm still unemployed, recently single, and struggling to figure out what I want to do with my life. The most adventure I've had actually happened this morning when my cat almost barfed on my head while I was sound asleep, dreaming of better things to come.

Emerald Loop is just on the border of the north Loop, and it has a fairly large sidewalk seating area, where you can eat outside. This is tourist territory more than office-grunt turf, but I like seeing tourists walking around, enamored with Chicago for the first time. The restaurant serves Irish pub food, just like the countless other Irish bars in Chicago, like the Golden Sheleighleigh and Flanerty O'Shenanigans (I totally made those up right now, they aren't real, but I wish they were).

Considering I'm working so hard sitting on my ass right now, a high-calorie protein bomb is the perfect example of what I should probably avoid. It's hard to resist a Full Irish Breakfast ($12.95), though. This is a hefty meal, consisting of Irish bacon (aka back bacon), black and white pudding, Irish sausage, a broiled tomato, sautéed mushrooms, tinned beans, and two eggs.

My favorite part of Irish breakfast is the black pudding; Emerald Loop's is a little dry, but it still has the bold iron-like flavor of cooked blood that you either love or hate. It's definitely well seasoned and crisped on the flat-top to add even more flavor. The white version is soft, much milder, and salty, and the Irish sausages are a combination of silky, salty, smooth, and crisp at the same time. The bacon is chewy, lean, and hammy, making me wish it was readily available at bigger grocery stores.

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And of course, there are the pork and beans on the side, straight from the can, which are in a sweet ketchup-like sauce thickened from the starch from the beans. I grew up with canned pork and beans, so I have a serious soft spot for them. Overall, the breakfast is at least two meals worth, and plus, it's served all day—there aren't many places in the Loop that I know of, if any, that sell Irish breakfast, so there's a novelty to it.

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For a more lunch-like meal, the corned beef sandwich ($10.95) comes layered with melted Swiss cheese on dark rye bread. It's thick-cut, tender, with classic corned beef flavor. Plus, Emerald Loop has Coleman's mustard, which, if you haven't had the pleasure of experiencing it, is nose-clearing, sharp, and strong, justifying its existence in small jars.

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The mashed potatoes, which come as a side (you can also get French fries instead) are grainy, and the accompanying gravy is almost tasteless. You might be better off with the fries.

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The mac and cheese ($10.95, +$1 for additional ingredients) is somehow lacking in flavor; it's just not sharp enough. With bacon and chicken, you do get a bit more flavor, as the chicken is well seasoned, but it's dry and chewy. The cavatappi noodles at the bottom, though, are the good ones, bathing in the extra cheese sauce.

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My people-watching mission didn't work out great because of the heavy construction on the facade of the building, as well as a movie crew's fleet of trucks obscuring any city views, but hey, you can't win them all. Irish breakfast is a pretty good consolation prize.

Emerald Loop

216 N Wabash Ave, Chicago, IL 60601(map)
312-263-0200
vaughanhospitality.com/Emerald_Loop

About the author: After a failed attempt at starting a chain of theme restaurants called "Smellen Keller," Dennis Lee traveled the world to discover his true passion. Sadly, midwifery didn't pan out. Now he works in a cubicle, and screws around as much as possible. Follow his shenanigans on Twitter.

10 Jul 17:46

Snapshots from Japan: A Fish-Forward Breakfast at Kuoues in Tokyo

by Jay Friedman
Timmy the Tooth

Oh good lord, that looks amazing.

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Breakfast of champions [Photographs: Jay Friedman]

Visit Japan, and you can conveniently start your day with fried dough from Mister Donut (pronounced "Mis-tah Do-nut-su") or onigiri (filled rice "balls") from 7-11 or another konbini (convenience store). But I prefer to get going with a fuller breakfast, like the one you can find far off the tourist path at Kuoues in Tokyo. Step inside the spartan restaurant and take one of the half-dozen seats at the counter. It's just you and the chef, who comes in early and alone to prepare and serve a traditional Japanese breakfast.

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A closer look at the main character

The set menu features a choice of fish, like aji or kamasu (mackerel or barracuda). The fish is grilled and comes with grated daikon, which serves as a sweet counterpoint while helping to digest protein and any oil. Everything is house-made and fresh. The set also includes pungent miso soup, crunchy tsukemono pickles, and a couple of other side dishes, such as my spinach with hiuo (also known as baby ayu or icefish), which comes from Lake Biwa and is available only during a very short season. Even the rice is special—it's made in small batches in a heavy cast-iron pot, yielding evenly cooked grains that hold their short shape while remaining slightly sticky. Tea washes down the whole meal.

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I was lucky to time my visit with hiuo season.

You can get order extra side dishes like natto (fermented soybeans), umeboshi (pickled Japanese plums), and salad, but on its own this is a filling meal that's an incredible deal at 840 yen (currently about $8.50, with no extra for tax or tip)—especially since dinner is about ten times that price. (The restaurant closes for lunch.) Kuoues is an unconventional name that honors the chef's favorite potter, Souma Ishiguro, who took the artistic name "Kuo." Visitors dine off of Kuo's (and others') plates, bowls, and cups, some dating back many centuries.

This balanced breakfast—a meal for the senses—is meant to be savored slowly. It's a nutritious nod to the past, packed with protein, minerals, and Omega-3s from the fish, fermented products, and vegetables. As with other Japanese meals, I left Kuoues alert and alive, having appreciated the tranquil time dedicated to tradition, and ready for a short walk to future-focused Harajuku.

Kuoues

7-14-6 Minamiaoyama Minoto-Ku Tokyo 1007-0062, first floor of the Minamiaoyama TC Building (map)
03-6805-0856

About the author: Jay Friedman is a Seattle-based freelance food writer who happens to travel extensively as a sex educator. An avid fan of noodles (some call him "The Mein Man"), he sees sensuality in all foods, and blogs about it at his Gastrolust website. You can follow him on Twitter @jayfriedman.

10 Jul 11:44

'We must not give up on Gascoigne'

Timmy the Tooth

If he wasn't English the tune here for this wife beating drunk would be very different.

Ex-England cricketer Ronnie Irani urges people "not to give up" on Paul Gascoigne after he is taken to hospital in London.
10 Jul 03:28

Introducing BNTO! New Product From the Makers of Cuppow

by Marisa
Timmy the Tooth

More useful than that shot measurer thing.

bnto

Fun news, jar lovers! Today, the folks that make the Cuppow have released a new product that I predict will have a giant impact on how we use canning jars to tote meals and snacks. Called the BNTO (a nod to the Japanese bento boxes that served as inspiration), it’s a 6 ounce cup made in the USA from recycled and BPA-free plastic, that nests into a wide mouth mason jar.

bnto in use from Cuppow

What it does is give you the ability to stash both wet and dry ingredients in a single jar. This means that your granola won’t get soggy, you can keep your peanut butter off your apple slices or crackers, and you can even pack up chips and salsa in a single container.

bnto in a jar

It’s designed to work with a canning jar lid and ring. The rim of the BNTO has raised strip which nestles into the sealing compound in the lid and creates a leakproof seal. You’ll notice that the ring doesn’t tighten quite as far as it does with just a lid, but there’s still plenty of space to ensure security.

For more on BNTO, click over to the Cuppow website. There’s a video here that will give you a peek at all BNTO can do.

Disclosure: The folks at Cuppow sent me a couple of samples of the BNTO to try out. They are also a sponsor of this site. Even if I had no relationship with them, I’d still think that this was a super cool product. 

Related Posts:

09 Jul 22:25

Reality Check: We Try Wendy's New Pretzel Bacon Cheeseburger

by Todd Brock
Timmy the Tooth

Buns, Sue. Buns.

From A Hamburger Today

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[This photo: Wendy's; All others: Todd Brock]

In almost four years of being a professional cheeseburger reviewer (and even longer being a damn serious cheeseburger eater), I'd never seen as much advance hype for a fast-food burger rollout as I did for the new Pretzel Bacon Cheeseburger from Wendy's. Now it's available all summer long...although if this thing makes the splash that the chain is counting on, you can probably expect to see it added to the permanent menu. And maybe more so than with any other limited-time offering in memory, how you feel about Wendy's Pretzel Bacon Cheeseburger will likely boil down to how you feel about Wendy's, period.

After product testing in Cleveland, Miami, and Sacramento earlier this year, the new burger ($4.59 at my local shop) reportedly scored off the charts with tasters, "outperforming any other promotional hamburger in recent Wendy's history," according to the company's press release.

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Mine had all the promised accoutrements: the signature squared-off Wendy's beef patty atop cheddar cheese, then topped with more cheddar (in sauce form), a spring mix of greens, applewood-smoked bacon, tomato, red onion, and honey mustard sauce, all crowned by the element that some in the fast-food biz are actually calling a "game-changer," the hand-cut pretzel bun. (That means expect to see copycat versions from other chains.) But as burgers-in-a-box go, this one had legitimate heft and bright, colorful toppings and looked awfully tasty. And this is coming from a guy who is admittedly not a Wendy's fan. (I know they always do well in the surveys, and there are Wendy's diehards already flexing their typing fingers and preparing to crucify me in the comments section below, but the pigtailed girl and I have just never warmed up to each other, at least not over her burgers.)

Given a choice, I'll pick almost any other fast food outlet over Wendy's, and when I don't have a choice, I'll usually order one of their chicken sandwiches over their burgers. As a paid cheeseburger reviewer, I should probably be able to put my finger on precisely why I don't traditionally care for Wendy's hamburgers, but I can't. I just know that I prefer Burger King and Hardee's and Jack in the Box and Culver's to Wendy's when it comes to beef.

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That said, my Pretzel Bacon Cheeseburger was good. Very, very good. It's easily my favorite Wendy's burger, as blatantly backhanded a compliment as that now sounds. My point is, if you totally dig Wendy's burgers, you'll totally flip for this. And even if Wendy's burgers don't do much for you as a rule, you'll probably like it pretty well.

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The bun is obviously the star of the show, and deservedly so. It's substantial, dense, chewy, and internally airy all at the same time. According to the chain, the buns are made using "the same authentic process of traditional soft pretzels," and it's unmistakable from your first bite. The large-grain salt is all that's missing. But the coarse honey-mustard sauce does a wonderful job of playing up the pretzel theme and is a welcome addition that adds integral lubrication to this burger.

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The red onion and spring mix (nine different greens!) are nice add-ons, too, elevating this to almost "fancy burger" status. Wendy's literature describes it as "pub-style," which I think goes a touch far, but still, this is a serious step up from a 99-cent Junior Bacon Cheeseburger.

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At the end of the day, though, this is an ordinary Wendy's burger served on a special bun. That's what sets this apart. The bun. It's the bun that's in the name of the sandwich. It's the bun that they're praying brings you in to Wendy's. (When was the last time anybody in the fast-food industry put that kind of pressure on a bun? That black-bunned Star Wars thing from Quick in France?)

I hope the Pretzel Bacon Cheeseburger lights it up for Wendy's. I hope they add it to the full-time menu, because I'd absolutely order it again. But I also not-so-secretly hope they branch out with those pretzel buns and create some new chicken sandwich choices. Because it may be Wendy's best burger...but it's still a Wendy's burger.

About the Author: Todd Brock lives the glamorous life of a stay-at-home freelance writer in the suburbs of Atlanta. Besides being paid to eat cheeseburgers for AHT, pizzas for Slice, and desserts for Sweets, he's written and produced over 1,000 hours of television and penned Building Chicken Coops for Dummies. When he grows up, he wants to be either the starting quarterback for the Dallas Cowboys or the drummer for The Gaslight Anthem. Or both.

Love hamburgers? Then you'll Like AHT on Facebook! And go follow us on Twitter and Pinterest while you're at it!

09 Jul 21:54

Higuain, Bendtner, Villa, Benteke: subtext of this week’s transfer stories

by Tim
Timmy the Tooth

Thanks, David, for the subtext idea.


Malaga to Bendtner
Malaga are no longer interested in Nicklas Bendtner due to his “character”.
Subtext: Even Malaga, who have sold leading goalscorer Isco and let their second and third leading scorers (Roque Santa Cruz and Javier Saviola), are not desperate enough to take Nicklas Bendtner.

Bendtner to Malaga: I have more character than anyone in this world! I am bigger than Malaga. I am the biggest thing since underpants. I am bigger than crack cocaine! Anyone have any crack? I haven’t tried that yet, I bet if I smoked crack I would make crack high!
Subtext: I am terrified of success and will continue to sabotage my career, my love life, and my fatherhood playing a plastic Bukowski with drugs, alcohol, and adolescent behavior so that when I amount to nothing I can blame something external for my failures.

Frankfurt to Bendtner: We will take you, for real cheap, plus a paycut.
Subtext: We really are this desperate for a forward that we will take Nicklas Bendtner. It was either Bendtner or this cloud of angry bees. We figured Bendtner would sting us less and might score a goal or two.

Florentino Pérez on Higuain: I see that there are reports that Arsenal have bid €30m for Luis Suarez. I also hear that Higuain has agreed to terms with Arsenal. Real Madrid have not received any bid from Arsenal, not €27m, for Gonzalo Higuain.
Subtext: HAHAHHAHA! Since someone somewhere made the report that you bid on Suarez we will use that to sow seeds of doubt in Higuain’s mind over whether you are serious about taking him! Also, we will take €27m for Higuain!

ULISES SÁNCHEZ-FLOR on Higuain: “If Arsenal really want Higuain, why has it not made a similar offer to Real Madrid as it did for Luis Suárez?”
Subtext: As far as I can tell, this quote was made up by 101 Great Goals. The last time Sanchez-Flor wrote about Higuain was to say that Arsenal had bid €30m on the player.

Higuain on leaving Real Madrid: ”No one has gifted me anything. I have had to fight for everything,” he said. “I want to go somewhere where they really want me.”
Subtext: Arsenal… seriously. Don’t screw this up. The kid just wants to be loved, like everyone else. He’s one of a handful of people who have scored 107 league goals for Real Madrid, he’s played in every position that he’s been asked to play in, he’s bided his time, he’s suffered the indignity of having a president who clearly preferred Karim Benzema, a manager who is an ego-maniac, and having to play along side Christiano Ronaldo. You’re going to have to pay extra for this guy and you know what? He might even fail. But there really aren’t that many forwards in his quality range left in the world. So, just push the boat out a little. Take a chance.

Look at it this way: if you fail to get Higuain, you’re going to get blamed; if you get Higuain, pay too much for him, and he fails, you’re going to get blamed; but Higuain cannot possibly succeed at Arsenal if he’s at Real Madrid; ergo, the only way to succeed is to get him, thus you pay the extra.

As a bonus, think of that €30m as a down payment on Real Madrid landing Gareth Bale.

bomb

David Villa going to Atletico Madrid: “FC Barcelona and Atletico de Madrid have reached an agreement in principle for the transfer of the player David Villa to the Madrid club.”
Subtext: David Villa went to Atletico Madrid, despite the fact that Tottenham outbid them by a reported €5m, because Atletico has Champions League football. Suck it, Tottenham.

Aston Villa on Benteke handing in his transfer request: “Having received his transfer request, we have also informed him that should we receive an offer within an appropriate time frame during pre-season which meets our valuation we would act upon it. But he will remain a Villa player should this not happen.”
Subtext: Benteke joined Aston Villa 11 months ago, had a decent season in which he showed flashes of both brilliance and dullness, and now that he’s “Premier League tested” he and his agent are going to cash in. He will not remain a Villa player. He will play for Tottenham next year where his constant offsides, mental red cards, and occasionally brilliant goals will be the perfect replacement for the outgoing Emmanuel Adebayor.

Qq

09 Jul 18:14

Raul Meireles fait de l’ombre à Djibrill Cissé

by admin
Timmy the Tooth

Don't bother wearing sock, you bag of horse cocks.


Raul Meireles ne s’ennuie pas en Turquie. Et aux mariages, il met de l’ambiance : la preuve en image.

20130709 114256 Raul Meireles fait de lombre à Djibrill Cissé

09 Jul 17:41

Video: The Future of Fish

by Daniel Klein
Timmy the Tooth

This is why I would never be a vegan again.

Veta_Serious-Eats.jpg
Veta La Palma is a fish farm that takes "sustainable" to a whole new level. Inspired by Dan Barber's TED talk on the subject, we made the trek out to the flooded wetlands of southern Spain one windy afternoon to learn about this alternative approach to growing fish.

Watch The Future of Fish

For more videos and recipes visit www.theperennialplate.com Video created in partnership with Intrepid Travel
09 Jul 14:42

I Look Good in My Pork Pie Hat by Ryan O'Neill

I look good in my pork pie hat. I do. People see me walking towards them on the sidewalk and they judge how much longer they will have to wait before they can compliment me in a voice that isn’t a yell.

Some days I borrow one of my dad’s fly-fishing flies and put it in the band and it adds color and flare and my girlfriend compliments it. Yes, I look good in my pork pie hat.

I look good in other hats too: baseball, fedora, driver’s, tweed, beanie. But the standby is my pork pie hat, which launches me into the upper crust of the crowd anywhere from concerts for very cool bands to dive bars to covertly drinking on public beaches.

Say, for instance, I’m at my friend’s underground restaurant. I’ll start to compliment him on his cooking and he’ll cut me off and say, “Dude, that hat. You look good in that.”

I’ll accept the compliment gracefully and play it off like I was unsure about wearing it or not. But really, I know I look phenomenal in it. I’ve always looked phenomenal in it. There was never any warm-up period for me and my pork pie hat.

“Are you in a band?” asks the grocer at my local bodega.

“Are you a poet?” asks the cute barista at my neighborhood café.

“Are you from New York?” asks the clerk at the pop-up store selling quirky T-shirts and boutique chewing gum.

“No,” I say. “Why do you ask?” Just pretending like I don’t know that it is my trusty pork pie hat that gives these people the impression that I am an urban artist who lives on rice and beans and passion for his creative pursuits, instead of on his father’s bank account and his grandfather’s clothing.

I see my pictures on Facebook: sepia-toned Instagrams of me at a backyard barbecue, at the park on a weekday afternoon, drinking cans of beer on my friend’s buddy’s sister’s porch. Yes. I look good in my pork pie hat.

I remember that day on the porch. It was chill and dope and rad. Two police officers walked by at some point. One gave me this long look that I knew meant, “Get a job, lazy ass. But damn, what a hat.”

This is not a passing trend. This is not my bow tie, or my duct tape shoes, or my mustache. This pork pie hat – my pork pie hat – is here to stay atop my slightly balding head, perched as a beacon of coolness and charm and uniqueness for many, many years to come.

Watch out for these summer combos too:

• White tank top and pork pie hat — A duo of high and low culture. A man straddling both the trashy and the elite. It says I don’t care about my look (because I don’t have to – just look at this pork pie hat!).

• Shades and pork pie hat — “No, you can’t be in my band.” 1) Because you aren’t cool enough; and 2) because I’m not in a band, I just look like I am. I can’t play any instruments.

• Overalls and pork pie hat — Please look at me.

When you see pork pie hats cropping up on TV and in film, just know that it was I who started this trend. I wish I hadn’t, I really do, for I look the best in the pork pie hat.

A “friend” decided he was also going to start wearing a pork pie hat. Can you imagine that? Two men at the same bike shop wearing identical hats? How embarrassing. I broke into his apartment and taped a picture of myself wearing my pork pie hat to his mirror so that when he looked at himself he would see that I am the one who should be wearing it.

I look good in my pork pie hat. I do. Yes, yes, I do. It is my hat. I chose it, I’m wearing it, I’m making me look good in it. Do not challenge me – let me have this moment. I’m an actor, a writer, a musician, a lover, a man from a different time in my pork pie hat.

I look good in my pork pie hat. You would not.

09 Jul 02:00

Golden Corral Video Exposes Unsanitary Food Storage Conditions

by J. Kenji López-Alt
Timmy the Tooth

That settles it, I'm still not ever eating there.

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[Photograph via Imgur]

I woke up this morning to see a video on the top of my Reddit feed shot by a uniform-wearing, whistle-blowing employee at a Florida location of the Golden Corral restaurant. The video shows trays of raw hamburger patties, raw baby back ribs, and pans filled with cooked pot roast, gravy, chicken, bacon, and green bean casserole, all stored outdoors, directly next to the dumpsters. His explanation? That's what the restaurant does "during inspection."

The post was quickly followed up by a different Reddit user who posted a series of photos that depicted what he claimed were "average day" scenes of disarray and uncleanliness at her own Golden Corral location.

Take a quick look at the video below:

Pretty unsavory, and it may leave you asking, "why would a restaurant do this on inspection day?"

I don't know the real answer (nor can I confirm if this video is indeed an accurate or fair portrayal of the Golden Corral location in question), but I can offer some pretty educated guesses.

As we reported a few of weeks ago, there are a few inherent inefficiencies in the relationship between restaurants, customers, and health inspectors that stems largely from the lack of correspondence between specifics of DOH's food safety rules and actual food safety. As Lauren Rothman reported, "there's a fundamental divide between what it takes for a restaurant to follow every DOH rule to the letter", and "what it takes for a restaurant to serve hot, tasty food to a dining room full of hungry customers in a timely manner."

How could this lead to something like what you might see in this video? Imagine this scenario: you're managing the floor at a Golden Corral restaurant on a hot Florida day. You have a few more customers in the restaurant than you were expecting. The walk-in refrigerator is struggling just to keep cool, while all of the extra orders means you've been forced to open and close the door more often than you should. As a result, some of the food you've been storing in there is not quite as cold as a health inspector would require it to be.

Lo and behold, you get a call from the health inspector saying he will be arriving on premises in half an hour. You know that if this warm food is discovered, you will be forced to throw it out, or worse, your restaurant may even be closed down if you have a couple of other minor violations to your name. You now have two options: A) throw out the food so that your restaurant passes the inspection; or B) hide the evidence in a location the health inspector may not check, then bring it back after he leaves and continue serving.

Option A will lead to severe reprimands from the corporate office, who keeps all of their locations on a very strict, bottom line-focussed mission. Eat those food costs, and they may well end up eating out of your own bonus, or might even put you out of the job. It's easy to see how under such pressure, option B might seem like the only choice, despicable as it may appear.

Of course, this is only one of many possible scenarios, but I can tell you from experience that every single restaurant I've ever spent time in had some (much milder) version of this scenario, whether it was "inspector's coming, time to put on hair nets," or "better hide that sous-vide machine in the wine room!" or "make sure all that charcuterie is hidden, stat." You get the idea.

Sometimes, these kinds of things seem almost like a game—it's understood by both the inspectors and chefs that the rules set up for inspection miss many of the subtleties of food preparation—salting, drying, or smoking for instance—that would make even totally safe and edible food fail inspection on technical grounds. On the other hand, sometimes you see egregious safety violations like the ones that occurred in this video.

A Golden Corral rep has since responded to the video with the following statement:

A video was recently posted showing an incident of improper food handling at our Port Orange, Fla., location. None of these items were served to a single customer. All were destroyed within the hour at the direction of management. Brandon Huber, the employee who made the video, participated in the disposal of the food.

The following day, the father of the employee, posted an offer to sell the video for $5,000, which was not accepted.

The manager involved in the improper storage was terminated for failing to follow approved food handling procedures.

We've yet to see anything by way of explanation of how it occurred, or how such incidents will be stemmed in the future.

Restaurant workers of Serious Eats: Do you have any personal stories or insights into the complexities of health code and food safety? Do you see a problem between what health inspectors want, what location managers can provide, and what corporate oversight demands?

Like this story? Follow Serious Eats on Facebook, Twitter and Pintrest!

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

09 Jul 00:55

Chicago Food Events for the Weekend and Beyond

by The Serious Eats Chicago Team
Timmy the Tooth

Gapers block?

From Chicago

20130711-258609-this-week-on-serious-eats-chicago.jpg

[Courtesy of Gapers Block]

Friday (July 12)

Windy City Smokeout
Friday, beginning at 3:00 p.m.; Saturday and Sunday, beginning at noon.
Bub City's inaugural bbq and country music fest is this weekend. Some of Chicago's best barbecue joints are participating including Lillie's Q and Smoque, which we just named the best two pulled pork sandwiches in the city. The famous Austin, Texas based The Salt Lick will also be serving up smoked meat, along with Myron Mixon. $60 for 3-day pass or $30 per day. Rush St. and Illinois St.; event website

Saturday (July 13)

Gapers Block Hot Dog Cookoff
Saturday, 2:00 p.m. to 7:00 p.m.
Gapers Block has invited some of Chicago's top chefs to start with a Vienna Beef hot dog and create something innovative and delicious. Expect dogs from Fat Rice, Kuma's, The Haute and The Dog, and more. The creations will be judged by a panel of hot dog experts, and attendees can vote on the People's Choice. Proceeds benefit Reach Out and Read Illinois. $20. 3159 N. Southport; event website

Bastille Day
Saturday, 4:00 p.m. to 10:00 p.m.
Celebrate French National Day with this free festival at Daley Plaza. Enjoy crepes and sandwiches from La Boulangerie, sweet crepes from MJC Crepes, and pastries from Sugar Fixe. Wash it down with French beer, wine, and champagne. Free. Daley Plaza; event website

Open Call for The Taste
Saturday, 10:00 a.m. to 4:00 p.m.
ABC's "The Taste" is hosting an open call for season two participants. Although it's hard to keep up with all the reality cooking shows, this one features Anthony Bourdain and Nigella Lawson "helping" participants cook for challenges. Amateur and professional chefs are welcome to apply. Interested cooks should pre-register and plan to bring a prepared signature dish. Free. 177 N. Ada Street, #101; event website

Roscoe Village Burger Fest
Saturday and Sunday, 11:00 a.m. to 10:00 p.m.
Fourteen restaurants will be offering burger choices, ranging from traditional hamburgers to turkey, veggie, and bbq. Last year's fest winners Rockit Burger Bar and Cortland Garage are returning, along with newcomers such as Banh Mi & Company, Indie Burger, and Twenty Five Degrees. The event also features two live music stages. $7 Suggested Donation. Belmont and Damen; event website

08 Jul 23:37

Big Mom on Campus: Raising Two Kids in a College Dorm: When Life Gives You Poop by Taylor Harris

Timmy the Tooth

"Whose kid ate more than a mouthful?!"

You know that moment when you pull up to your house, take one last drag of your latte, and slide open the minivan door, only to find your child swimming in his own feces?

My God.

The sludge of a lactose-intolerant, milkshake-drinking plumber had pooled around Tophs’ shorts, seeping into the cracks of his car seat.

My single thought that morning: Would turkey vultures eat the crap off Tophs but leave his legs intact?

I didn’t have time to wait and see. I needed proof—something that would rise to the top of Facebook newsfeeds and guilt friends into sending me Starbucks gift cards. As I focused Tophs’ face on my iPhone’s screen, he did the unthinkable. He brought his hand up from under his leg and lifted it to his mouth. The child ate his poop.

“No! Don’t! Don’t eat your poop!”

I waited for the grimace. It might look like avocado, buddy, but… He didn’t hate it. He calmly looked at me with those dark eyes and lashes, like a limited edition Precious Moments doll from India.

I searched for anything—baby wipes, paint thinner, scotch with roofies.

Meanwhile, Eliot chimed in from her car seat. “He poop? He eat poop? He eat it?”

I wiped one of his hands, then the other, and before I could figure out how to hogtie him, he ate some more. Beads of excrement squished between his top and bottom teeth.

What dentist will take him now?
Will he ever find a wife?
How much do gold fronts cost?

I was caught in a vicious Tophs-eats-poop-cycle: I wiped his mouth, he put his hand back in. I wiped his hand, then his mouth, and shoved the paci in. I loaded him into the stroller. When I checked his face, the paci was out, and the poop was in. The man was an addict.

I shouldn’t have been surprised. In a sense, we’d been waiting for the blowout—or at least a shy turtlehead. You see, my children don’t poop on their own. They start life out fine, squirting that breast milk-laced yellow goo into their newborn diapers. But as soon as we introduce solids into their diet, they get stopped up, make wrestler faces, and grunt out dry pellets.

It’s like somewhere between their intestines and anal cavities, their crap gets outsourced to a desert in Iran. And the camels choke on it. And die.

Paul and I don’t even mess around with prunes or watered-down juice anymore. Call us over-prescribed Americans, but we fight constipation with Miralax. These miraculous anti-constipation pearls dissolve into oatmeal, milk, even the new Twinkies. If we’re feeling really aggressive, we’ll put the Miralax in the pureed prunes. We call it a double shot.

Then we wait. For the babysitter to come. We leave the kids, pumped full of dynamite, and enjoy a night on the town.

This time around, we’d waited seven days for Tophs to poop. The poor guy sat on the floor with his back curved, straining.

“He try to poop,” Elie would say, making her sad face, which is also her singing face, which triples as her You can share some of my milk, baby Jesus, face.

In our family, your first blowout is a milestone. Sometimes our kids just need the right motivation to hit those developmental markers. For instance, Tophs first crawled at his birthday party when he saw his friends arriving with gifts. Two weeks later, he spewed sewage everywhere because his pint-size torso couldn’t handle the amount of poop regularly stored in Shaq’s colon.

But before I could celebrate loose stools, I had to clean them up. You need to know that walking up a three-part ramp in the heat from your permit parking spot to your apartment—with one kid eating his poop and the other asking if he is still eating his poop—is a whole new level of hell. Naturally, I thought of ways to escape. I could roll into the storm sewer at the bottom of the hill, but the garden interns would save me with a pitchfork. I could fling myself down the hill, but at best, I would contract tetanus from a squirrel bite and make the construction workers laugh. So I continued my trek, coveting every house I’d ever seen with a driveway. Or washer and dryer.

I have to admit, I don’t miss doing laundry. But a blowout is one of those occasions when you’d love to have the option of throwing the car seat cover into the washer, watching an episode of The Wendy Williams Show, and returning to find a machine full of baby rainbows.

Instead of sharing the students’ laundry room and praying we never find Paul’s jockstrap flung over a chair, we drop our clothes off at a nearby laundromat. We’re friendly with the staff, and it’s one thing to make polite conversation, knowing we’ve all seen my granny panties and push-up bras. It’s quite another to hand over a load of crap-encrusted clothing and run. I couldn’t do it. Not only because I like them, but also because I could never go back to the other laundromat in town where the woman told me, “We (as in Black people) don’t use laundry services.” I don’t think she hated me, but I was always scared she’d find out how much I hate seafood and drop a prawn in my jeans.

Once inside the dorm, I took a minute to do what any responsible mother would do: I Googled “kid ate poop.” That way, I could text pictures to my family with the caption “LOL” and not feel guilty if he later developed mealworms. Turns out, if your child eats less than a mouthful, he’s safe. Whose kid ate more than a mouthful?!

As I held Tophs away from me and walked down the hall toward the bathtub, Eliot began to share what concerned her the most about her brother’s accident: his hair. “Need hair milk? Need hair milk?” she asked, referring to the white conditioner that helps to hold his curls. When he cried, she threw in a sympathetic “I know, bud. I know,” complete with her how precious is the baby Jesus face.

After I washed and hair-milked Tophs, changed his clothes, and drowned his car seat cover in Pantene Pro-V shampoo, I still couldn’t relax. POOP. Poop was everywhere. At first, it was real. I’d find a turd here, a turd there. One under the play mat, another under the couch. Then I became obsessed. I saw an NBA Finals commercial, and Tim Duncan’s eyes looked like frantic balls of poop. LeBron? A giant turd with a headband. Chris Bosh? A T-Rex sculpted from feces.

Yet even with the very real threat of tetanus or gold fronts or poop-induced paranoia, there’s something sweet, redeeming even about a baby’s first blowout. Like if an old woman eats her feces, she will smell. Forever. Crap will be all up in her denture glue, and she’ll spend the rest of her days slurping thinned mash potatoes through a straw. With a baby, things are totally different. Later that afternoon, when I couldn’t find any more droppings, I reached down from the couch and picked up Tophs. He drooled and smiled, showing off his teeth. And as he babbled, I smelled his breath. I braced for the worst, knowing how what a twenty-minute catnap can do to an adult’s breath. But when he exhaled, all I smelled were cherries. Chocolate-covered cherries.

08 Jul 23:26

Weekend Gun Report: July 4th Edition

by By JOE NOCERA
Timmy the Tooth

It was a holiday weekend, which, as we’ve sadly learned in the months since we began the Gun Report, means an even more gruesome list of gun deaths and injuries than usual. Here is the one we want to highlight, however: On the evening of July 4, in Midlothian, Va., Brendon Mackey was walking with his father in the parking lot of a local restaurant where they had gone to see the fireworks. He suddenly fell to the ground. Nobody understood why at first; even after they saw blood, they thought he must have hit his head from the fall.

But in the hospital, doctors realized what had happened—he had been shot. Apparently, revelers some distance away had shot guns into the air to celebrate the 4th of July, and a bullet had landed in Mackey’s head. He died about three hours later. Mackey was 7 years old.

Here is today’s report.

A weekend in the life of armed America.
08 Jul 16:44

Top reasons why Suarez can’t be an Arsenal target, plus numbers comparing him to Higuain

by Tim

I don’t know any Liverpool fans who want to keep Suarez

“He’s too much trouble,” said one on Saturday night. “Sure he’s scored 20 plus goals last season but the season before he was really hit or miss. Plus all the other stuff.”

The Liverpool supporters I’ve met, and I know quite a few, were largely disappointed by the way that Suarez and the club handled the Patrice Evra incident. Their sense that an injustice was done by the FA in handing out a rather harsh punishment not withstanding, the whole incident with the shirts, the statements, and (crucially) the promised handshake after left many Liverpool supporters wondering whether he was worth it all. To a man and woman, every single Liverpool supporter I know would rather have £50m to spend on a striker than Luis Suarez.

The diving

I know, Gary Neville says that every player dives but there’s a profound difference between being knocked off the ball and going down in order to show that you were fouled and feeling the slightest touch and dramatically throwing yourself to the ground, then rolling around on the ground, pulling down your sock, and showing the referee your imagined wound. It’s cheating.

I was at Anfield when he took a dive to win a penalty and I can tell you that it’s even more egregious in person when you don’t have instant replay and some commentator saying “was there ANY contact? Ooop, yep, just knicked him.” You simply see a man pretending to be injured and let’s face it, that’s ugly.

I like how Luis Suarez pulls back his sock to reveal the devestating injury that Szczesny supposedly inflicted.

Yes, I am aware that Cazorla won a penalty, from a dive. And yes, I called it a dive.

He is a Ball Hog

Luis Suarez scored 23 goals and set up 5 more for a total offensive output of 28 goals. But did you know how much of the ball he had to have in order to create those goals? An absurd amount. In fact, Liverpool’s playing style was simple: Luis gets the ball, makes a funny face when he loses the ball, and the other 10 players go get the ball back so that Luis can lose the ball again.

higuain-suarez

As you can see, looking at the two player’s numbers, Suarez demands the ball constantly, dribbles way too much (and isn’t particularly good at dribbling), shoots too much, and doesn’t finish nearly as well as he perhaps should. He’s also terribly inefficient at getting his teammates into scoring position, as despite his 90 key passes he only created 5 assists.

To put this in context, Cazorla and Walcott combined for 26 goals off 202 shots and 21 assists off 134 key passes. That’s 7.8 shots per goal (about the same as Suarez) but 16 more assists off 44 more key passes. That’s because Walcott and Cazorla are team players and Suarez is a ball hog. Suarez is the Kobe Bryant of the Premier League.

How many years now have Arsenal fans been asking for someone more “clinical”? Suarez is anything but clinical, unless the clinic is in how to alienate your teammates while chucking in shots from all over the place. Remember when Suarez celebrated his goal all by himself? He’s a chucker. A mother chucker at that.

The Racism

I would be upset if my club were employing someone who was found guilty of racially abusing another player. And worse, who later said his conscious was “clear” over the incident. This person is a tool who clearly has no regard for his club, teammates, his opponent, or even himself.

The bite and the match against Chelsea

I vividly remember the match against Chelsea. I was watching the game closely because it came at the peak of when certain folks were clamoring loudly that Arsenal should sign Suarez. So, I was doing my best to analyze the game.

When Suarez set up Sturridge with an amazing cross, the pro-Suarez faction went nuts. When Suarez handled the ball to give away the penalty, they went quiet. I tweeted that the Suarez trifecta was in play and all he had to do next was to bite someone and to racially abuse someone.

Then he bit Ivanovich and the pro-Suarez folks stopped tweeting about Suarez for a few months.

Then he scored the tying goal in the last second of the game.

And that summed up Suarez’ career, in one 90 minute game. Brilliant at times with the ball, demands the ball constantly, but also an unabashed cheater who is bound to do something really mental in big games.

I’m not sure how much I buy Mugsmasher’s theory that Suarez bit Ivanovich in order to engineer a move away from Liverpool. There is merit to the idea, because of his history with Ajax and the fact that the bite-game was his last game there (he was traded in January). But at the same time, I don’t think it’s a coincidence that the biting, the handballs, and the racism all happen in big games. Ajax-PSV is a huge game, Liverpool-Man U is a huge rivalry, the handball against Ghana was a quarter final, and the Chelsea-Liverpool game was one of the biggest of the season for both teams.

It could be that he’s trying to get himself traded by biting people or it could be that he simply loses his mind in big games and commits a racism or bites someone. But regardless of whether it’s intentional or not, it’s the combined history of all the things he’s done wrong which makes him truly untouchable.

Did Arsenal bid for Suarez and why?

This particular silly season is perplexing to me. We’ve grown accustomed to Arsenal doing business one way (buying young or cheap or crap) and all of the sudden, there’s a wholly different atmosphere around the club and our transfer policy. Arsenal are inquiring about Rooney? Bidding for Suarez? On the verge of signing Higuain?* Activating Fellaini’s release clause? Bidding £18m on Lars Bender?

I really don’t want to believe that Arsenal bid on Suarez. He’s just not the type of player we need and/or ever seem to go for. But if we did bid, it’s a strange one because I don’t think the player would even agree to terms with Arsenal. He is done in England. So, why bid? To feel out the price for Real Madrid? To show interest in other strikers, knowing full well that if the bid was accepted the player wouldn’t sign, and thus try to force Real Madrid’s hands on something?

I don’t know. This is not the Arsenal we are all used to following in the summer months. I’m sure a lot of this is just paper talk (most of it!) but there does seem to be something different in the air this summer. It smells a lot like someone is trying to light all that powder we’ve been keeping dry for the last few years but that they forgot how to strike the match.

Maybe Higuain can spark it for them.

Qq

*This will be done this week. Higuain is training alone, waiting for Arsenal to finalize terms with Real Madrid — Arsenal, I think, is going to cave on the price.

05 Jul 13:10

Gay footballer Robbie Rogers (LA Galaxy) has written a letter to his 14-year-old self, posts on ESPN

by Arthur Antunes Coimbra
Timmy the Tooth

Damn...

 Gay footballer Robbie Rogers (LA Galaxy) has written a letter to his 14 year old self, posts on ESPNIt’s been an emotional few months for American footballer Robbie Rogers.

Almost 5 months after becoming the first ever footballer to come out as gay, Robbie Rogers has since been riding a roller-coaster having quit from football only to return to the Beautiful Game by joining the LA Galaxy just a couple of days later.

Rogers’ epiphany to return to the game came when he spoke to a group of about 500 kids at the Nike Be True LGBT Youth Forum in Portland in April.

He told USA TODAY Sports in an exclusive interview about his return: “I seriously felt like a coward. These kids are standing up for themselves and changing the world, and I’m 25, I have a platform and a voice to be a role model. How much of a coward was I to not step up to the plate?”

Now an icon for gay rights in football, Rogers has now written an open letter to his 14-year-old self in which he has addressed his sexuality whilst going through puberty. Rogers posted his letter on ESPN.

Crucially, Robbie told his young self: “You’re not damned or going to hell. You didn’t have a choice in this. But you do have a purpose in life, just as everyone does.”

Read the superb open letter below.

Screen+Shot+2013 07 03+at+4.46.05+PM Gay footballer Robbie Rogers (LA Galaxy) has written a letter to his 14 year old self, posts on ESPNScreen+Shot+2013 07 03+at+4.46.14+PM Gay footballer Robbie Rogers (LA Galaxy) has written a letter to his 14 year old self, posts on ESPN

04 Jul 15:53

insanely rich

Today on Toothpaste For Dinner: insanely rich


Read Drew's blog: The Worst Things For Sale.
04 Jul 14:40

From @julieklausner

by WilliamsProjects
Timmy the Tooth

I usually just leave it there.

Sometimes I take a banana to work & forget to eat it, so I take it home, and I’ve inadvertently celebrated Take Your Banana To Work Day

Read Julie’s Twitter feed at @julieklausner

Original tweet posted on May 5, 2010


03 Jul 22:04

First Look: Narwhal Oyster Truck in Seattle

by Jay Friedman
Timmy the Tooth

This looks great

Narwhal Menu

Note the logo; a narwhal is a toothed whale with no teeth in its mouth. Males develop a tusk that protrudes out of its upper left jaw. [Photographs: Jay Friedman]

Cute, charming, and adorable: these are three words that diners are using to describe the new Narwhal oyster and seafood truck in Seattle. Narwhal is the latest venture from Renee Erickson, the chef behind Boat Street Café, The Walrus and the Carpenter, and The Whale Wins.

Narwhal operates out of a retooled Divco delivery van typically used for dairy products. It's parked regularly at Hilliards in Ballard and will likely be making its way to farmer's markets, corporate functions and other locations and special events. The truck will typically feature about four items at a time, including a version of the fried oysters that have earned national acclaim at The Walrus and the Carpenter oyster bar. Soup with seafood, trout salad, and toast with a fish smear are typical of the other items you can expect if you can harpoon a visit to Narwhal. Here's a look at the menu:

Fried Hama Hama Oysters with Espelette Aioli

Fried Hama Hama Oysters with Espelette Aioli ($9). As at The Walrus and the Carpenter, five large oysters are battered with cornmeal, flour, and a little cayenne pepper. The aioli is tinged with the fruity spiciness of the AOC-protected French-origin chili pepper known as Piment d' Espelette.

Crab Salad and Cucumber Gazpacho

Crab Salad and Cucumber Gazpacho ($10) is made with diced cucumber, yogurt, ginger, lime, and tarragon, and has a little juice from the cucumbers along with flecks of the cucumber skin.

Smoked Herring Butter on Toast

An order of Smoked Herring Butter on Toast ($7) gets you two slices of toasted rye topped with a smear and pickled shallots. In that smear? Canned whole herring, including bones turned gelatinous, that are whipped with butter and herbs.

20130702-257958-narwhal-troutsalad.JPG

The Smoked Trout Salad ($10) consists of several pieces of trout atop lentils with crème fraiche. Walnuts add crunch to the beans, while currants add fruitiness. Erickson is known for her pickled products, and here pickled red onions provide color, texture, and flavor.

Narwhal

Food truck (various locations)
(206) 395-5147; narwhaloystertruck.com

About the author: Jay Friedman is a Seattle-based freelance food writer who happens to travel extensively as a sex educator. An avid fan of noodles (some call him "The Mein Man"), he sees sensuality in all foods, and blogs about it at his Gastrolust website. You can follow him on Twitter @jayfriedman.

02 Jul 16:56

Ridiculous! Lionel Messi receives $50m portrait made of just Swarovski crystals from Mr. Bling

by Arthur Antunes Coimbra
Timmy the Tooth

$50m worth of glass?

Lionel Messi was on the receiving end of one of the craziest ever gifts on Monday, as the Barcelona supertsar collected a picture of himself made from Swarovski crystals from Mr. Bling.

The picture reportedly values at $50 million.

Mr. Bling, aka Mauricio Benítez, is a Colombian artist, who, according to his website: Found a business opportunity [back in 2000] to apply crystals into fashion and decor… [His] products that stand out for their brilliance, luxury and sophistication.

The unbelievable picture of Lionel Messi worth $50 million can be seen below.

tumblr mpa1bnD9ni1r6b514o2 r1 500 Ridiculous! Lionel Messi receives $50m portrait made of just Swarovski crystals from Mr. Blingtumblr mpa1bnD9ni1r6b514o1 500 Ridiculous! Lionel Messi receives $50m portrait made of just Swarovski crystals from Mr. Blingtumblr mpa1bnD9ni1r6b514o3 r1 500 Ridiculous! Lionel Messi receives $50m portrait made of just Swarovski crystals from Mr. Bling

29 Jun 14:10

I’m Gonna Git You Buccaneer.

by Jesse

I’m Gonna Git You Buccaneer.

28 Jun 17:13

Video: The Importance of Being Basque

by Daniel Klein
Timmy the Tooth

Is Basque country populated by Hobbits?

It's a proud people who live and work on the green hills that straddle Spain and France, along the Bay of Biscay. Upon visiting the rich Basque culture, we spent a few days with a cider producer named Egoitz, and a Urtzi, a cheese maker, to learn what makes them tick. Enjoy the video.

The Importance of Being Basque

For more videos and recipes visit www.theperennialplate.com Video created in partnership with Intrepid Travel
28 Jun 17:07

A Children’s Treasury of Transfer Limericks

by Tim

So Arsenal have let go of Toto
And (nigh) signed a young man named Sanogo
A forward we are told
Who is not very old
So, in seven years he’ll score goals À gogo

Real Madrid have a striker named Gonzo
Who plays with Xabi Alonso.
His feet are real quick
And he has a long… flick
Arsene, please sign this fcukin’ guy, pronto.

Tin Jedvaj few have seen
but we hear his defense is mean.
None can say his last name
which is all just the same
Because the f*cker is only 17.

Check his genes and I bet they read ‘Barca’
thus read the headlines from MARCA.
And it’s easy to forget
the way he made us all sweat
and how Brownie hated his parka.

We’ve all banged the gong
for Maxime Gonalons
But Lyon’s Aulas insists
we should all go get pissed
Fellaini, it is then, from Everton?

For Grenier, Grenier, Arsene’s love is clement
and Lyon wants €20m for the deal, to cement.
But a Frenchman with skill
does fit the bill
for how Arsenal’s money gets spent.

Thus wraps up this Children’s Treasury
of limericks provided by me.
Arsenal haven’t signed squat
And most likely will not,
We’ll probably get Gourcuff on a free.

Qq

28 Jun 12:08

Andrea Pirlo: Best moments v Spain of the bearded genius {GIFs and Video}

by dovrawson
Timmy the Tooth

He lets out a breath just when the ball is safe.

At the grand old age of 34, Andrea Pirlo last night showed why he’s still one of the best central midfielders about.

In the stifling heat of Fortaleza, Pirlo played the full 120 minutes, in a performance oozing with class.

His backheel flick was the pick of his passes and his ice cool penalty and reaction added to his incredibly majestic image.

Check it all out here:

 Andrea Pirlo: Best moments v Spain of the bearded genius {GIFs and Video}

a095b62ba601cdf2e9b5ff3d0e9c8069 pirlocoolpen Andrea Pirlo: Best moments v Spain of the bearded genius {GIFs and Video}

28 Jun 00:29

Rainbow Connection

by glenn



Just as the song said, someday you’ll find it. It may have been easier just to look on the map; it’s the fourth stop along, connecting to all lines. BUY NOW

Follow Glennz Tees Twitter | Facebook | Flickr | Behance | Dribbble | Vimeo

27 Jun 14:46

Sweet Salty Transfer Nuts Recipe

by Tim
Timmy the Tooth

The nuts are actually very good.

There’s nothing going on today, save a few rumors which are not really worth discussing.

“Oh no, what happens if Real Madrid really do offer Higuain and €60m to Spurs for Bale??” — Higuain would still have to agree to the transfer and if he agrees to play for Spurs then it’s a huge step down in his career and maybe he’s not the kind of player we should be plonking €25m on?

“Are we signing Sanogo?” — As far as I know, it… s a Gogo!

“Pshhaw… I don’t believe any transfer rumors, my bullshizz sniffer is most acute. Hey, did you hear that Theo Walcott headbutted Aaron Lennon in the parking lot of the Bellagio? I heard the beef is very serious. Something about Lennon fronting that he’s going to be the new number 7 for England. So, Theo responded in typical Theo fashion and nutted Lennon, hooligan style. I have just gained so much respect for Theo Walcott.” — You really need to get out more if you think Theo Walcott headbutted anything. Look, Aaron Lennon was headbutted by life, that’s why he has those chav stripes on the side of his head. Theo Walcott headbutting someone is about as believable as me marrying Scarlett Johansson, which I am proud to announce I am in fact doing because she is pregnant with my male heir. That’s right, this is an exclusive: I turned Scarlett Johansson’s womb into my man cave and we are getting married.

See, it’s all nuts. Hot, sweet, salty nuts. Which is where this post comes in!

Sweet, Salty, Transfer Nuts

Ok, if you live near Seattle or if you’ve ever been to Costco you have no doubt seen Sahale nuts. They have all kinds of blends of nuts and spices, roasted, with a little sugar, and some salt which they typically sell for about $1-2+ per ounce. For example, you can get 2, 15oz. bags of their most popular blend of pecans, pepper, oranges, and cranberries for around $30. Me? I don’t like paying that much for my nuts.

So, I got 2lbs of pecans at Costco for $16, took a little maple syrup, an orange from the grocery store, and made my own sweet and salty nuts for… uhh. Ok, well it was probably close to $1 an oz when I was done because maple syrup is expensive.

But here’s the deal, you could, I think, substitute any simple syrup for the maple syrup and make these nuts, cutting the cost down a bit.

But ultimately, it’s just plain fun to make your own food and this is a great project that a Gooner could make for his/her love interest in less time than it takes Talkspite to call John Cross over for an interview on which Arsenal transfers are never going to happen.

Sweet and Salty Transfer Nuts

  • 2 cups of Pecans
  • 1/4 c. of maple syrup, agave syrup, or whatever hipster-ass syrup you people are using these days
  • Some orange peel, about 10 large strips — no pith (you like orange? PUT A LOT)
  • Some pepper, about 1/4 tsp — freshly ground (you like pepper? PUT A LOT)
  • Some dried currants, raisins, cranberries, blueberries, acai berries or whatever hipster-ass berries you people are using these days
  • Salt — you’ll probably at least want to use kosher salt, lest someone laugh at your feeble Mortons Iodized salt crystals

Preheat the oven to 350F/180C/Gas Mark 4. Line a baking sheet with a Silpat or some parchment paper* and set aside.

Put the first three ingredients in a pan and put them over medium high. Reduce the syrup for a bit. It took me 10 minutes to get the nuts sticky.

Dump them hot nuts out onto the Silpat covered baking sheet, spreading the nuts out a bit with a spatula, and put your nuts in Scarlett Johansson (that’s what I call my oven) on the middle rack for 10 minutes or so until the nuts are browned a bit and the syrup is bubbly.

Remove from the oven and add some fancy salt and mix in the dried berries.

Taste the nuts, are they good?

They are better than the salty tears of a Spurs fan when they realized that Arsenal took fourth place from them two years running!

Qq

*No one, and I mean no one, bakes with parchment paper. Just buy a Silpat. I use that Silpat for so many applications, for example, if you’re kneading a sticky dough but don’t want to incorporate a bunch of flour to keep it from sticking to your board? SILPAT THAT MOTHERHUBBARD.

27 Jun 14:45

Reality Check: Pizza Hut's Cheesy Beef Poutine Pie

by A Slice Field Agent
Timmy the Tooth

This will fuck your mouth.

From Slice

Editor's note: Our latest Reality Check comes from food blogger and pizza enthusiast Michael Nusair (MichaelN on SE), of the Canadian blog Micheal Eats. Thanks, Michael! To any Slice'rs who were curious about Pizza Hut's Poutine Pie...well...just keep reading.

[Photographs: Michael Nusair]

I don't know if it's due to flagging sales or if it's just a way to get people talking about their restaurants again, but Pizza Hut Canada seems to be fully committed to the gimmick pizza game. They only recently introduced the Crown Pizza, which featured cheese and meatballs baked into the crust; clearly someone at Pizza Hut HQ realized that this wasn't quite ridiculous enough. They can do better.

It was with that in mind, I'm sure, that Pizza Hut released their latest wave of gimmick pizzas, including Creamy Butter Chicken, Asian BBQ, and most ridiculously, Cheesy Beef Poutine.

Yes, poutine on a pizza. I am inexplicably drawn to terrible novelty items from fast food chains (which almost never ends well for me), so I obviously had to try this.

I should note that I actually don't mind Pizza Hut. It's not good pizza by any definition of the term, but their greasy pan pizzas at least have some personality, which is more than I can say for the horrible discs of awfulness that they dish out to the unsuspecting masses at Pizza Pizza.

I wanted to like the poutine pizza. I really did. And to Pizza Hut's credit, I did not hate it. I would absolutely never order it again, but it could have been so much worse.

I think the most important thing to note about this thing is that it really bears very little resemblance to pizza. Aside from its shape and the presence of that distinctively greasy Pizza Hut crust, it tastes very little like any pizza I've had before.

It basically tastes like someone took a poutine, dumped it on pizza dough, added some extra cheese and then baked it. This isn't a horrible idea, per se. It's bizarre, no doubt about it. But I'm sure that executed well, this could have been reasonably tasty.

Pizza Hut did not execute it well.

First and foremost is the gravy, which replaces the traditional tomato sauce. It's exceptionally salty, with a processed, generically meaty taste. If you've ever had gravy at a hospital cafeteria, then you know what to expect.

There's also "seasoned shaved steak," which essentially melts into the gravy and may as well not even be there. Considering that it could have very easily been chewy and horrible, I'll take that as a win.

The fries might have been okay at one point, but after being deep fried and baked in an oven, they're unpleasantly crunchy and completely overcooked.

As for the cheese curds, they pretty much blend in with the mozzarella and don't make much of an impact.

Let's be honest here: I don't think anyone expected this to be anything but an inedible mess, so the fact that it's even halfway decent is something of an accomplishment for Pizza Hut. A dubious one, but an accomplishment nonetheless.

Ultimately, it is a gimmick item from a fast food joint, and how it tastes is almost beside the point. Pizza Hut knows that it'll get people talking, and that those of us who inexplicably can't resist this sort of thing will be drawn to it like moths to a flame.

And hey, as far as this sort of thing goes, I've had much worse (Burger King pulled pork—a.k.a. one of the worst things I've ever eaten in my entire life—I'm looking squarely at you).

Michael Nusair

27 Jun 14:42

DOMA Ruled Unconstitutional: The Financial Impact on Same-Sex Couples

by Five Ten Twenty Club
Timmy the Tooth

FYI: Marriage is a corporate arrangement.

After the Supreme Court’s historic 5-4 decision today striking down the constitutionality of The Defense of Marriage Act (DOMA), married gay couples can enjoy many of the same benefits and legal recognitions of their heterosexual counterparts.

It’s worth keeping in mind, however, that DOMA’s repeal currently only benefits same-sex couples in states that already legally recognize such marriages.

Still, because further Supreme Court decisions may emerge, non-married same-sex couples should take action to protect joint finances.

Here’s what same-sex couples should do to take advantage of their new protections:

Create a Will

It sounds simple (and perhaps a little morbid), but many same-sex couples haven’t yet contemplated what will happen to their estate upon their passing.

That’s a shame, because it was at the heart of the issue that brought the landmark DOMA case before the Supreme Court: The same-sex spouse of a deceased person was required to pay hundreds of thousands of dollars in additional taxes because they weren’t an officially recognized spouse.

If you don’t have a will, get one – and make sure your spouse or domestic partner is listed as you wish.

A living will is also useful if you intend for your spouse or partner to make decisions for you in the event of catastrophic illness, or if you wish to have them serve as executors of your estate/power of attorney.

Though the laws regarding domestic partner benefits are more nebulous, there is reason to believe benefits will soon (or eventually, anyway) be extended.

Plus, even states that don’t yet recognize gay marriage may do so in the future.

Consult with an attorney about the legal nuances here; you’ll want your will to have the best odds of treating your spouse or partner as the recipient of your inheritance (or whatever portion thereof you intend).

Notify Your Employer 401K  and/or Insurers

Notifying your employer and/or insurers of your same-sex marriage or domestic partnership is important if you intend on sharing insurance benefits or listing a spouse or domestic partner as beneficiary.

The same applies for your 401K and IRA — make sure your loved one is listed as beneficiary, and update their status if you marry or enter a civil union.

Inquire with your individual plans about their same-sex policies.

Get Married

If you were already planning on doing so, getting married makes more sense than ever now, since you will receive the full protections under the law.

Domestic partnership recognition offers weaker protections in some jurisdictions, so it’s to your advantage to marry, if possible.

Even if you don’t live in a state that recognizes same-sex unions yet, it may be to your advantage to get married in one that does. T

hat marriage may be recognized in your home state sooner rather than later, and the benefits of DOMA may even apply to you. (Such legal nuances have yet to be worked out. Stay tuned to the news and consult with an attorney, as needed.)

Create Joint Accounts

Creating or updating joint financial accounts — such as credit cards, brokerage accounts, and so forth — can establish a pattern of financial “legitimacy” that can be of benefit if you live in a state without strong same-sex union protections.

If you already have such accounts, be certain to list your significant other as beneficiary.

If you choose to marry out-of-state, it may be to your benefit to open joint accounts there, since those states may afford your account greater protections.

Update Your Mortgage or Lease

Ditto here for updating your mortgage or lease with your spouse’s or partner’s name and legal status, should you wish to share their associated priviliges and responsibiilities.

Tell Your Friends and Family

Make sure your immediate circle knows of your relationship status; in case anything happens to you, they can be aware of and support your wishes by corroborating your relationship’s significance.

Stay Informed

Laws, right and responsibilities regarding gay unions are evolving rapidly, so stay informed.

Most states’ ACLU websites can be of help, as can local gay rights organizations.

Keep up to date on the important changes that impact your life together — and your pocketbook.

DOMA Ruled Unconstitutional: What Same-Sex Couples Need to Know About How This Affects Their Finances” was provided by The Five Ten Twenty Club, helping you reach your financial goals on just $5, $10, or $20 a day.

27 Jun 03:06

Sweet and Sticky Korean Fried Chicken

by Rasa Malaysia
Timmy the Tooth

My co-worker's wife makes this. It's hugely popular.

Great food blogs are meant to be discovered and shared. I met the young and very talented Chung-Ah from Damn Delicious at an event in Los Angeles and fell immediately in love with her work. Hop over to Damn Delicious and you will know what I mean. How can you not love a talented home cook who can bake and also cook (check out her recipe index) very well, plus her food photography are simply mouthwatering and irresistible!  Today, she is sharing a very popular Korean recipe with us: sweet and sticky Korean fried chicken wings. Please welcome her to Rasa Malaysia and don’t forget to bookmark her site.  Hi everyone – it’s Chung-Ah from Damn Delicious! I am so incredibly thrilled to be here guest posting for Bee today. I had the amazing opportunity to meet her at a Glam event a couple months back and in all honesty, I was kind of nervous to be around her. After all, she’s a foodie celebrity! But once we started talking, I immediately loved her. She’s incredibly sweet and so down-to-earth, and she comes up with the best recipes! I’ve made a countless number of her recipes, from her honey walnut shrimp and her spam fried rice and they all never failed to deliver. So when Bee asked me to guest post, I knew I just had to share one of my all-time favorite Korean recipes. It’s actually the boyfriend’s mom’s recipe, one that she’s been making for the past 20 years. And with just 3 ingredients of chicken wings, soy sauce and sugar, these chicken wings will rock your socks off. These babies are double-fried to the most crunchy, crisp texture and then slathered in a reduced soy sauce glaze, leaving these wings to be so incredibly sticky and sweet. I highly recommend doubling the batch for these wings...

26 Jun 22:46

Insanely Ingenious: Longboard Stroller for Daredevil Parents

by Urbanist
[ By WebUrbanist in Technology & Vehicles & Mods. ]

longboard stroller prototype

Insane, ingenious, or both, this design combines an alternative way to commute with your kids, assuming you can get past the skateboarding aspect and feel safe moving at speed while pushing your child in this contraption.

The most obvious (and essential) question: how secure is it? While it is hard to say for sure, a wide wheel base makes it  more stable than a conventional skateboard, and the lower center of gravity from the weight of the child should help with balance.

longboard strollers urban travel

The push-bar element of a traditional stroller becomes a handlebar, also allowing for more control by the parent. This same bar wraps around to form a kind of roll cage in case of spills.

longboard stroller roll cage

While it is still a prototype at this point, the Longboard Stroller‘s creators at Quinny are working with Studio Peter van Riet to realize a fully-functional and marketable version of the design. Whether actual adults will buy the finished product and ride it with their children remains to be seen.

longboard stroller stacked prototypes

From its daring designers: “Quinny believes that you don’t have to leave the city when you become a parent; that for parents with a positive attitude and the right solutions, the city is a place full of opportunities. Quinny wants to create these solutions; seamless mobility solutions, so urban parents  have the freedom to move . The longboard stroller is completely fitting this mindset; it’s a concept thought, a different way of thinking  on how parents can move. It’s an alternative solution which makes it easy to travel longer distances in a nice, environmentally friendly way.”

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[ By WebUrbanist in Technology & Vehicles & Mods. ]

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