Christopher.kantosI didn't know planes that large could do barrel rolls.
Boeing was demonstrating its new Dash-80 airliner for the nation’s air transport executives in Seattle in August 1955 when test pilot Alvin “Tex” Johnston decided to impress them — instead of a simple flyover he performed a barrel roll:
In 1994, just before test pilot John Cashman undertook the maiden flight of the 777, Boeing president Phil Condit told him, “No rolls.”
[Photograph: fancydresscostumes.co.uk]
This Halloween, show the world that you're up on your meat adulteration scandals with this horse burger costume from fancydresscostumes.co.uk (£39.99). Aka...this cheeseburger costume ($20.84) and this horse head ($26.89) joined in harmony.
[via HuffPo]
About the author: Robyn Lee is the editor of A Hamburger Today and takes many of the photos for Serious Eats. She'll also doodle cute stuff when necessary. Read more from Robyn at her personal food blog, The Girl Who Ate Everything.
Love hamburgers? Then you'll Like AHT on Facebook! And go follow us on Twitter while you're at it!
The awesome Lego Stephen Hawking model I posted a few years ago is available from Amazon as a kit!
Update: Or, if you have a massive trove of bricks, here are the instructions to build your own. (via @nickmelville)
Tags: Legos Stephen Hawking
The new SimCity came out yesterday. But you have to connect to the publisher’s servers to play it… and they’re not working at all. Read the 300+ hilariously-angry, chest-thumping one-star reviews to see just how mad people get about video games.
A source tells us that Spoke Wine Bar, from the friendly folks at Dave's Fresh Pasta in Davis Square, is very close to opening; they're waiting on inspections and hope to open very shortly. This is good news for anyone in the area who's tired of beer bars and brown liquor (there's a time and a place for each, of course).
"We are very close to open y'all!" they write on Facebook; a cruise past the site confirms the sentiment. Eater Boston, meanwhile, posts a photo of a porous, sponge-like creation which will be used as a piece of decor. Maybe it's a really funky wine rack? [EB, Facebook]
Read more posts by Kara Baskin
Filed Under: coming soon, dave's fresh pasta, davis square, spoke
Via Reddit and Bryan Armen Graham, the front of the C section of today's Mankato (Minn.) Free Press. That doesn't even look like a "G." More » 
A enterprising and hungry man recently committed maybe the most agreeable crime in the history of Baltimore, and surely tested the limits of the Baltimore PD's tactical command units in the process, by breaking into a Popeye's, committing a daring robbery, and then... More » 
Christopher.kantosnonononononononononononono
This amazing eye-teeth makeup job comes from Swedish makeup artist PsychoSandra, who has an awful lot of equally astonishing samples on her site: "Haha I thought it was a long time since I did something with my lips. Wanted to do something weird, yes, I can say that it is weird. But pretty, it's not, but I had fun anyway. That's what counts, or?!;)"
Well it was fun anyway
(via JWZ)
Christopher.kantosfinally.
Griffin Technology, makers of a slew of iPhone accessories and other gear, just announced the Mouthstick, a capacitive touchscreen stylus for people who can't use their hands. It's $29.99.
“The stars are never far away, Stars are out tonight”
David Bowie has released the music video for his new single “The Stars (Are Out Tonight)” which is from his first album in ten years, “The Next Day” (pre-order). The video stars Bowie, of course, and his female doppelganger Tilda Swinton (who plays his wife). It was directed by Floria Sigismondi and filmed by Jeff Cronenweth.
Christopher.kantosoh hello ryan and jess.
This video pans across the moody, lusciously lit room at Uni during their late-night ramen feasts. Bliss out to soothing ambient beats as you watch diners languidly slurp noodles, chuckle softly, and sip bowlfuls of succulent broth. Ken Oringer even makes a lip-smacking cameo. We're feeling strangely mellow for 5 p.m. on a rainy Tuesday. Exhale, ahead.
Read more posts by Kara Baskin
Filed Under: video feed, ken oringer, ramen, uni
Christopher.kantostimeless indeed.
Christopher.kantosgod damnit, what can't goats do?
This is really simple: these are goats who sound like people. You have probably seen this before, but if you're anything like me, you'll want to watch it at least once a day for the rest of your life.
Tags: videoChristopher.kantosnothing to see here. Just EVERYTHING to see here.
In the Boing Boing Flickr Pool, BB reader Dan Bennett shares photos of Yogi and Bambi, two adorable Dachsund puppies who are growing up adorably. They have a fan page.
In this great city of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. --The Mgmt.
[Photograph: Mari Levine]
On any given weekday, the line of customers waiting for Cutty's specialty sandwiches, soups, and salads snakes out of the door and spills onto the sidewalk. But on one "Super Cluckin' Sunday" a few weeks ago, an even larger crowd gathered, tempted by the return of a rarely offered but insanely popular menu item: the Buttermilk Fried Chicken Sandwich.
The plan was that Cutty's would open on a Sunday, when they're usually closed, and serve a four-item menu—potato salad, yellow cake, potato chips, and Buttermilk Fried Chicken Sandwiches ($10.95)—until they ran out. Leading up to the event, the shop released a detailed infographic of the sandwich, hyped it on Twitter and Facebook, and hired a chicken-costumed guitarist to serenade the crowd. Needless to say, there was a lot of pressure riding on one sandwich's shoulders.
But in true Cutty's fashion, it didn't disappoint, and by the end of the day, they had sold almost 500 of them. The wait was long, but the sandwich was worth it.
The main component is the chicken, a Bell & Evans breast that's been brined in buttermilk, dredged in seasoned flour, and fried until crisp and juicy, but not a bit greasy. Below the chicken is a smear of tangy honey-mustard, and layered on top is a slice of Cabot Sharp Cheddar Cheese, thinly sliced Vidalia onions, crunchy shredded iceberg lettuce, and some Hellmann's Mayonnaise, in that order. And it's all sandwiched between a sesame-studded brioche bun from Iggy's.
If you're in the Boston area this weekend and didn't make it to Cutty's inaugural poultry fest, they're holding another one this Sunday, February 24th, starting at 10 a.m. I think I speak for anyone who attended the first one when I say I hope they make it a monthly event.
284 Washington Street, Brookline, MA 02445 (map)
617-505-1844; cuttyfoods.com
Christopher.kantoshmmm. paleo^-1
Deciding what to eat for dinner in college / your totally adult apartment is one of life's greatest challenges. Seriously. There are a lot of different kinds of pizza and ramen out there.
Or...hold up! Why torture yourself over the pros and cons of pizza versus ramen when you can eliminate the decision-making process altogether and have both. At the same time. In a single, edible vessel. Food Deconstructed is here to show you how to unite the collegiate dream team in your very own "home."
[Video: Food Deconstructed]
About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.
Christopher.kantosthe one that likes to roll down the windshield is the best.
I watched this full-screen and loved it -- the shades of gray, the falling snow, the playful crows. Thank you to the person who captured this on video!
(Via Arbroath)
Christopher.kantoswhaaa
VIEW SLIDESHOW: Massachusetts: 12 Must-Order Dishes At Fuloon in Malden
[Photographs: J. Kenji Lopez-Alt]
Fuloon in Malden, MA, is probably Boston's most well-known best-kept secret. That is, every food writer I know and all of the serious chili-heads that populate message boards like chowhound speak of its crispy dry-fried chicken with chilies in hushed tones, or get a glint of excitement in their eye at the mere mention of their awesomely hot-and-numbing ma po dofu. There's certainly no shortage of praise heaped on it—at least by that small circle that's in the know.
On the other hand, there's another group that dines at Fuloon. The ones that pull its average Yelp! rating all the way down to 3 1/2 stars. The ones that complain of over-sauced General Tso's, or soggy spring rolls in the buffet. And I don't blame them in the least. The lunch buffet is not worth a damn, even by shopping mall food court standards. But how are folks supposed to know that?
Thus is the fate of inexpensive suburban Chinese restaurants specializing in regional fare: the chef's true specialties—the ones that really deserve to be tasted—are left foundering in a sea of spare ribs, orange chicken, and sweet and sour sauce.
My goal is to change that in whatever small way I can, starting by telling you, dear Serious Eaters, what you should be trying when you head out that way. (And I know you will be heading there, right?)
There are many more great things on the menu (try and stick with things off the Chef's Specialties and Northern/Sichuan sections), but here are a dozen of my favorites to get your started. Check out photos of each dish here.
A crunchier, spicier version of kung pao chicken, this version is made with breaded chunks of juicy, fatty dark meat, deep fried until ultra-crisp, and tossed in a dry mixture of sichuan peppercorns, roasted chilis, sugar, and an assortment of aromatics. It's like the popcorn chicken of your youth, assuming you spent your youth with your Chinese grandmother in the fiery depths of Mount Doom.
The mother of all chili dishes, it's a 12-inch diameter bowl that is literally covered edge-to-edge in chili oil and chopped dried chilis and Sichuan peppercorns. That said, it's not quite as hot as it seems. The whole point is to fish out the slick and tender slices of steamed beef underneath. As you pull them through the chili oil, a thin fragrant coating forms around the meat, gently flavoring it and adding a bit of spice. The tender-crisp cabbage comes out a little hotter—it's got more nooks and crannies for the chilis to stick to. For more on the beef, check out our review here.
One of the finest renditions of Dan Dan Mien I've had, with flavorful chunks of pork and plenty of pickled mustard root piled on top of just-cooked noodles. Toss it all together to let the sesame-flavored chili oil coat the strands before shoveling it down.
Very similar to the classic Sichuan Double-Cooked Pork, this version uses slightly leaner cuts of pork with a sauce that's a bit punchier with the vinegar and sugar. The tender stir-fried pork and cabbage get plenty of heat from the plentiful long green peppers, which boast the vegetable bitterness of a green bell pepper, but a much finer texture.
When the hot bowl arrives at your table at first nothing is visible save a brooding, bubbling red surface, slick with chili oil, opaque with roasted chili flakes and Sichuan peppercorns. Only by stirring it up do you release your target from the depths: tender slices of simmered fish that have been dipped in a slick batter, rendering them ultra moist and tender. Despite the abundance of chili flakes, the heat is mild compared to some other dishes on the menu—the chili is mostly there for aroma.
The mapo tofu at Fuloon is not listed on the menu, though it's difficult for me to understand why, as theirs is the standard by which I measure all other mapo tofu. Rich and intense, custard-smooth and blazingly hot, rib-stickingly satisfying, and mouth-numbing with the intensity of its Sichuan peppercorns, there's a reason this dish is one of the classics of Sichuan cuisine and one of the great foods of the world. (For a closer look at how it's made, check out the slideshow here).
Who knew that cabbage could be one of the most exciting dishes on the menu? There's nothing complex going on here, just some perfectly stir-fried, crunchy napa cabbage licked by the smoky breath of a good carbon steel wok, coated in a thin, thin vinegary sauce, and tossed with some charred peppers. The heat and vinegar are mild, but their effect is to elevate the natural flavor of the cabbage to new heights.
The eggplant is first steamed, then simmered in a sweet, vinegary sauce with plenty of garlic. It comes steaming hot with a large handful of cilantro and sliced scallions. A welcome palate cleanser from the slew of hot dishes that precede and follow it.
Lightly garlicky and crisp, cool pickled cucumbers are an essential counterpoint to the seriously hot fare that's probably crowding your table.
Tender shredded chicken tossed with cilantro and scallions in a vinaigrette flavored with roasted chilis and Sichuan peppercorns.
Dry fried string beans come out blistered and tender but still bright green and crisp with plenty of flavorful pork and preserved mustard root to pick at in between bites of vegetables.
Sticky starchy noodles come under a pile of glossy pork surrounded by shredded carrots, cucumbers, and cilantro. Toss the whole thing up into a veg-heavy, sweet saucy dish and the pork almost become extraneous.
375 Main Street, Malden MA 02148 (map)
781-388-3339
fuloon-restaurant.com
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.
"Family finds pet tortoise that was missing for 30 years as they clean out dead father's storeroom"The red-footed tortoise feeds in the wild on fruit, leaves, feces and dead animals, a professor told Brazil's Globo.com, but can go up to three years without eating.
The family speculated that Manuela may have survived on termites while in the house.
Podium Cycling sells this boss Pee-Wee Herman skinsuit for your Big Adventures. They also do Spider-Man and various other novelties (light-up Tron, "hipster," etc), but Pee-Wee takes the cake.
Pee-wee Inspired Skinsuit
(Thanks, Fipi Lele!)
What is a Scottie Pinwheel? Glad you asked. (HT: Joe Sabia)
From this carefully-curated selection. [Acid Cow]
