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10 Feb 09:14

Wednesday Weigh-In #2: Get Thee Behind Me, Queso.

by Rebecca Crump

Hunger-Games-main

Week 2 Weigh-In: -1

Total Pounds Lost: 5

A one-pound loss? I’ll take it!

Especially after a week of testing Hershey’s Spreads recipes.

But the real tests are coming up this week: two birthday parties and the Super Bowl, which is basically a nationwide delivery system for queso. I couldn’t care less about buffalo wings, but spicy molten cheese lava? That’s my jam.

I really have to stay away from it.

So starting this Sunday, I’m committed to doing Weight Watcher’s Simple Start. It’s a new two-week jump start for beginners (or current members) who want to get on track with a super-simplified program. The Simple Start pamphlet comes with a “power foods” list and a limited number of mix-and-match menus, so you can basically put your meal planning on autopilot while you practice eating clean.

YES to that.

What Worked Last Week:

  • Veggies with every meal. My best pre-Christmas decision was to make and freeze a few vegetarian soups for future meals. This week, I’ve been warming up the vegetarian chili, wolfing down Jenn’s kale salad, and snacking on bell pepper strips with hummus. And I’ve been eating the same breakfast for weeks: an egg white omelet with sautéed mushrooms and spinach and a little habanero cheddar cheese.
  • The 5-Minute Exercise Promise. Some days, I did more. Other days, my “workout” was pacing the floor during commercials. But that’s totally cool. I just wanted to start setting the habit, so BOOM! Done.
  • Breaking up with orange juice. And Coke Zero. At first, I would have brushed my teeth with Coke Zero just to get a taste, but I’m good now. It’s all water for this lady.

Wee Tiny Baby Steps for This Week:

  1. Buy groceries to do Weight Watchers’ new Simple Start.   
  2. Exercise for 10 minutes a day. It’s so tempting to jump from five minutes to 30, 60 or 90, but I need to keep the bar so low, only worms can limbo underneath it. So, 10 minutes. That’s the promise.
  3. Keep a gratitude journal. I like the idea of having proof that good things are happening all the time. Plus, I snack when I’m anxious, so this type of journaling could help me fight that.

How did you do last week? Brag on, you badass unicorn. 

© 2013 Rebecca Crump. All rights reserved.

31 Jan 11:24

#chipotlejoke

by bestrooftalkever-george


#chipotlejoke

31 Jan 11:02

Paris’ Best Craft Beer Bars: Supercoin, La Fine Mousse, Les Trois 8 and More

by Emily Dilling Poulain
Lindsaycdavison

@colin...we can get you an extra hoppy beer if you come to Paris...

Craft Beer, HiP Paris Blog, People's Drugstore, Photo by Didier Gauducheau

People’s Drugstore (Didier Gauducheau)

The increasing popularity of craft beers in bars across the capital brings a welcome change to the watered-down pints of 1664 or Kronenbourg that are typically served in Paris bars and cafés. Now more and more of the city’s watering holes are opting for higher quality quaffs, both from France and abroad.

Craft Beer, HiP Paris Blog, La Fine Mousse, Photo by © Alexandre Martin, www.alexandremartin.fr

La Fine Mousse (Alexandre Martin)

While beers from Brooklyn Brewery and other American and English brewers are becoming common at Paris bars, some of the most interesting beer options are homegrown. A selection of bars, founded by and for beer lovers, specialize in locally brewed, artisanal beers. Here are a few favorites:

Craft Beer, HiP Paris Blog, La Fine Mousse, Photo by © Alexandre Martin, www.alexandremartin.fr

La Fine Mousse (Alexandre Martin)

Le Supercoin- This neighborhood bar located off the beaten path in the 18th arrondissement brings locals together to cheer on the city’s football team, enjoy a relaxed weekday drink while listening to Belle and Sebastian, or take part in a monthly tournament of the classic French card game Belotte.

Craft Beer, HiP Paris Blog, Le Supercoin, Photo by Emily Poulain

Le Supercoin (Emily Poulain & Le Supercoin)

What sets Le Supercoin apart from other beer bars is that it is the only one to stock exclusively French microbrews. From beerophile’s sweetheart Craig Allen’s masterful brews to a selection of Ile-de-France brewed beers, Le Supercoin is the perfect place to discover the world of French artisanal ales, IPAs, and stouts. The bar also serves as a showcase for the neighboring Brasserie de la Goutte d’Or, hosting avant-premières for experimental and small batches made at Paris’ only brewery.

Craft Beer, HiP Paris Blog, La Fine Mousse, Photo by © Alexandre Martin, www.alexandremartin.fr

La Fine Mousse (Alexandre Martin)

Express de Lyon - Don’t judge this bar by its façade- or do, because that makes what lies inside Express de Lyon an even more pleasant surprise. Located in a PMU, or bar where bets on horse races can be made, the unassuming exterior is a doorway to a dizzying selection of craft beers. Enjoy a rotating menu of French and foreign microbrews, including beers from Scotland’s Brewdog, Magic Rock in England, and Danish brewery Evil Twin.

Craft Beer, HiP Paris Blog, People's Drugstore, Photo by Didier Gauducheau 5

People’s Drugstore (Didier Gauducheau)

La Fine Mousse - Get here early to grab a spot amongst after work drinkers and weekend revelers. This beer bar in the 11th arrondissement has 20 beers on tap and 150 beers available by the bottle. Covering all the bases of famous beer nations (Belgium, Germany, England) the beer menu also packs a few surprises, featuring independent French breweries including Outland and Brasserie de la Vallé de Chevreuse. La Fine Mousse also organizes regular events such as beer tastings and microbrew introduction courses for beginning and advanced beer lovers.

Craft Beer, HiP Paris Blog, La Fine Mousse, Photo by © Michel Mikiane Lévy-Provencal

La Fine Mousse (Michel Mikiane Lévy-Provencal)

Les Trois 8 - The newest bar to roll out the microbrew barrel, Les Trois 8 is worth a visit for two reasons: their carefully curated selection of craft beers and their inclusion of natural wines alongside artisanal beers on the menu. Between pints of hoppy IPAs and bottles of unfiltered natural wines,  Les Trois 8 offers options for both the beer lover and wine drinker.

Craft Beer, HiP Paris Blog, La Fine Mousse, Photo by © Alexandre Martin, www.alexandremartin.fr

La Fine Mousse (Alexandre Martin)

If you’re looking to take some French microbrews home with you a number of shops have locally brewed bottles in stock, including People’s Drugstore in Montmartre and La Cave à Bulles, which features a wide selection of beers from Ile-de-France breweries. Another option is to go straight to the source and put together a six pack at the Brasserie de la Goutte d’Or, where you can also order an entire keg for an upcoming house party or event.

Craft Beer, HiP Paris Blog, People's Drugstore, Photo by Didier Gauducheau 6

People’s Drugstore (Didier Gauducheau)

Adventurous beerheads can try their hand at brewing their own by signing up for Montreuil-based brewery Zymotik‘s beer brewing workshops. During the 4-hour class you will learn the basics of beer brewing as well as prepare your own small batch of beer to take home and share with friends!

Bar La Fine Mousse, Paris 11e

La Fine Mousse (Alexandre Martin)

Le Supercoin
3 Rue Baudelique, 75018
Métro: Simplon

Brasserie de la Goutte d’Or
28 Rue de la Goutte d’Or, 75018
Métro: Barbès – Rochechouart

Express de Lyon
1 Rue de Lyon, 75012
Métro: Gare de Lyon

La Fine Mousse
6 Avenue Jean Aicard, 75011
Métro: Rue Saint-Maur

Les Trois 8
11 Rue Victor Letalle, 75020
Métro: Ménilmontant

Craft Beer, HiP Paris Blog, Supercoin

Supercoin

Related links:

Written by Emily Poulain for the HiP Paris Blog. Looking for a fabulous vacation rental in Paris, London, Provence, or Tuscany? Check out Haven in Paris.

31 Jan 02:34

Ask a Cicerone: What's the Best Hoppy Beer?

by Maggie Hoffman

From Drinks

Editor's Note: Ask a what? A Certified Cicerone®. That is, a beer expert who has passed a particular certification exam administered by the Craft Beer Institute. Curious about beer certifications? Read more here.

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Pat Fahey of the Cicerone Certification Program.

As we tasted our way through many, many beers to pick favorites from all 50 states, we found awesome Imperial stouts, pilsners, and sours. But we were also struck by how awesome the hoppy beers were from all around the country. There's a lot of good stuff to enjoy.

This week, we ask our crew of beer experts about their their favorite IPAs and other hoppy brews. What's the best hoppy beer on the market today? (We told them to try to think of options beyond our beloved Pliny and Heady Topper.)

Here's what they had to say.

"These days, there's a slew of breweries making great IPAs. Sure, there are cult classics like Pliny and Heady Topper, but there are plenty of other phenomenal beers out there that you can get regularly and reliably. It's important to remember that as a beer ages, the first thing to go is hop flavor and aroma, so to make sure that you're getting the freshest IPA possible, drink beer brewed nearby and always check date codes. Some of my favorites in the midwest include Surly Furious, Founder's Centennial IPA, and of course the eminently drinkable Bell's Hopslam."—Pat Fahey (The Cicerone Certification Program)

"Resin from Brooklyn's Sixpoint Brewery. The name is bang on, because as soon as you open the can, the beer exudes a massive resiny, sticky hop aroma. The flavor follows through, with lots of pine, citrus, and tropical fruit notes going on. What makes this beer different than some other beers like it, is that it has a chewy malt backbone that some IIPAs wouldn't even know existed. The beer is 103 IBU and for how intense the hop aroma and flavor are, it never seems too bitter or out of balance. I'm also still a sucker for Dogfish Head 60 Minute IPA. I don't drink it that often anymore, but every now and then when I go back to it, I'm reminded of how good it really is. A classic."—Jesse Vallins (The Saint Tavern)

"One of my current favorites is made by arguably the most talented brewer in New York State. Jeff O'Neill at the Peekskill Brewery created the Higher Standard, a Triple IPA that has been dry hopped twice with Simcoe and Citra varieties. This stunning example displays all the hallmarks of an exquisite beer—balanced, bursting with orange and other citrus flavors backed by a firm malty backbone, and definitely having one want for another. If you have the chance to sample it, consider yourself an extremely lucky beer drinker."—James Tai (Pinch)

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Chris Cohen of the San Francisco Homebrewers Guild

"If you're lucky enough to be in a state where Cigar City distributes, you already know that their entire lineup of hoppy beers is world class. Their delicious new Invasion Pale Ale is dank and piney with a hefty caramel backbone. Their famous Jai Alai IPA, when fresh, absolutely bursts with tropical fruit. It's the sort of IPA I love, where the brewer packs a massive amount of hop flavor and aroma into the beer without burning my tongue off with a crazy IBU count. Finally, my very favorite of the bunch is their White Oak aged Jai Alai IPA. It's available year-round in four pack and adds toasted coconut and oaky vanillins to the regular version."—Chris Cohen (San Francisco Homebrewers Guild)

"Founder's All Day IPA has a pronounced grapefruit hop aroma and flavor and at 4.7% ABV, you can drink it all day! On the other end of the spectrum, Pizza Boy's Palate Mallet DIPA is a whopping 11.9% ABV, but despite the high alcohol, is very drinkable. The amazing balance of citrus and piney hops may wreck your palate, but it's worth it."—Judy Neff (Pints & Plates)

"Hop flavor and aroma tend to be the first characteristics to dissipate as a beer ages; because of this, the best hoppy beers on the market today may be the ones which travel the shortest distance from the brewery to your hands. A fresh IPA from your favorite local brewery is going to beat out a six month old Pliny any day of the week. My personal favorite IPA here in Portland would be Gigantic Brewing's IPA. Gigantic utilizes Simcoe, Cascade, Centennial, and Crystal hops to create a huge, citrus forward IPA borderlining on imperial."—Ryan Spencer (Bailey's Taproom)

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Chris Kline of Schnuck Markets

"As far as limited release hoppy beers go, there is really nothing quite like Bell's Hopslam. This double IPA is not as bitter as some, probably in the 70 IBU range rather than the 100+ club. Where it shines is in hop aroma and flavor due to what must be a massive Simcoe dry-hopping. This gives the beer a luscious grapefruit and peach quality which sits well on top of the light yet sweet malt bill which is fortified with honey. The beer comes out once a year in midwinter and helps brighten an otherwise dreary season (until you run out and depression sinks in). If you can't get Hopslam, there are plenty of year round offerings that I adore like Bell's Two-Hearted. Firestone Walker Union Jack and big brother Double Jack are my favorites from the West Coast along with Stone IPA and Ruination which never disappoint."—Chris Kline (Schnuck Markets)

"In my market, Cellarmaker is really raising the bar when it comes to hoppy beer. As far as I know they have yet to repeat a specific recipe but they consistently produce aromatic pale ales, IPAs and DIPAs with exotic hop varietals that are lean, bright and packed with abundant hop flavor and aroma. We have poured Cellarmaker ales that showcase American hops, New Zealand Hops, Australian Hops, and South African hops. Tim, the Cellarmaker brewmaster, has a knack for muting the fermentation character of his ales, which really serves to bring the aromas of the various hop varieties to the forefront. We literally have customers who come and without looking at the menu just say 'I'll take whatever is new from Cellarmaker.' That is a remarkable achievement for a brand that's less than four months old."—Sayre Piotrkowski (Hog's Apothecary)

"You can do no wrong with anything made by Firestone Walker. Whatever level of hop intensity you prefer, they have it covered from their mellow and balanced Pale 31 to the classic citrusy, bitter Union Jack IPA, to their intense hop bomb Double Jack. They even make a black rye IPA called Wookey Jack. The brewery is in Paso Robles, California and they don't only brew hoppy beers but consistently, their hoppy beers are fantastic. I'd put them up against any of those big beers with a cult following, plus they're much easier to get your hands on."—Anne Becerra (The Ginger Man)

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Becki Kregoski of Bites 'n Brews

"My three favorite IPAs have remained the same over the years: My three favorite IPAs have remained the same over the years: Lagunitas Brewing's A Little Sumpin Sumpin is a great wheat APA for those who are still a little afraid of 'bitterness'. Ballast Point's Sculpin IPA is a fruity brew with a spicy, piney punch of hops that beautifully lingers on the back of your tongue. Ladyface Alehouse's Chesebro IPA is an imperial IPA with a full malty body and that intense zesty grapefruit bitterness we've come to love from West Coast-style IPAs. These were my introductory beers into the craft world, and they will always have a special place in my heart. And fridge."—Becki Kregoski (Bites 'n Brews)

"Ballast Point Sculpin IPA has that classic 'West Coast' nose with its mix of citrus and pine that has become an unmistakable trademark of the style. The best part, you can actually find it in stores! The other hoppy beer I was a huge fan of from 2013: Deschutes Fresh Squeezed IPA. Deschutes puts the Citra hop to its best use in this one. The hop profile is super juicy, as the name implies, and refreshing. It's an outstanding IPA with a wonderful hop aroma and flavor. I'm looking forward to it coming back in 6-packs later this year."—Christopher Barnes (I Think About Beer and Columbia Distributing)

"My favorite new hopped up release of 2013 was Stone Enjoy By IPA. This Imperial IPA is worth seeking out wherever you can find it and Stone's clever branding ensure that you'll be able to drink this beer at it's freshest. In my opinion, nobody is making better hoppy ales than Alpine Beer Co. Each of Alpine's IPAs have a unique and distinctive flavor profile. Their Duet, Pure Hoppiness, and especially Nelson IPAs are among the best I've ever had the privilege of drinking."—Tyler Morton (Taste of Tops)

What's On Your List?

What are your favorite hoppy beers? If you could have a fridge magically stocked with any hoppy IPA or pale ale you wanted, what would you choose? Tell us in the comments below.

30 Jan 12:23

The Portable Vide-Poche

by Laurie
Lindsaycdavison

I love this thing and you can find it at longchamp...

Sometimes the best and most useful gifts are the simplest (and most affordable). This was waiting for me as I arrived in Paris to spend the month of December. Snap together the four coners of the thick felt, and you’ve got a colorful vide-poche. No more scrambling for keys, Navigo pass, wallet and glasses before heading out the door. I am not sure where my friend found this in Paris—any ideas?

29 Jan 17:15

A Company Without Job Titles Will Still Have Hierarchies

by Harrison Monarth

Radically flat. That’s the management goal that Tony Hseih, founder of e-commerce giant Zappos, aims to achieve by the end of 2014. To get there, Hsieh plans to toss out the traditional corporate hierarchy by eliminating titles among his 1,500 employees that can lead to bottlenecks in decision-making. The end result: a holacracy centered around self-organizing teams who actively push the entire business forward.

Think of it as management operating system 3.0.

It’s not a new concept. The term “holarchy” made its debut in Ghost in the Machine, a analysis of the human brain and its failings penned by Arthur Koestler in 1967. Derived from the Greek word holos (root of the English word whole), it defines an entity in which all parts are working together to create an autonomous whole. Think: a total entity greater than the sum of its parts.

Management consultant Brian Robertson took that idea and founded HolacracyOne, a firm dedicated to helping companies (including Zappos) achieve this corporate ideal. The approach comes with its own lengthy constitution which details how to restructure an organization peopled with leaders who are held accountable for their own roles and contribute equally to the success of the entire unit.

There are reasons to think the experiment might work at Zappos. From Hsieh down through the newest customer service rep, Zappos’ entire staff is driven by its ten core values. And the company has already begun implementing the new approach with about 150 employees. But is it a sustainable choice for any business?

There is evidence to support how smashing management silos within an organization not only saves money, but also supports nimble decisions unencumbered by the myopic judgments of a handful of executives.

On the flip side, critics point to the way human nature takes over when hierarchical structures of power disappear along with the titles that denote them. Jan Klein, a senior lecturer at the MIT Sloan School of Management whose research focuses on organizational change, told Business Insider that the concept had a run during the 1980s when factories tried holacracy on for size.

The elimination of first-line supervisors at Shell Oil and other manufacturers of varying sizes stalled after only six months –and more rapidly at the even larger companies. According to Klein, some staff walked out rather than lose a hard-won management title. Others simply couldn’t self-regulate.

It’s no wonder. Innate perceptions of status kick in to draw the evolutionary lines of who’s boss and who’s not.

In this, people are like dogs, suggest researchers Sanjay Srivastava of the University of Oregon and Cameron Anderson of the University of California, Berkeley, in a paper on the perceptions of power and status in social groups. The social animals who travel in packs care about two things: First, who is dominant? And second, who likes me?

They say humans subconsciously rely on visible cues like attractive features or extroverted personalities to assign status in a group that has no labels to indicate otherwise. In a company devoid of bosses, these perceptions of status will take hold to establish a pecking order.

Add to that the fact that people naturally strive to attain higher status in the form of admiration and respect from peers and those perceived to be more powerful. In a holacracy, our instinctive inclination to climb up the ranks at work will find no reward when there is no boss to offer feedback or a pat on the back.

That’s because status is as important to us as breathing. Research shows that perceptions of social status –of ourselves and others– and our overall standing in social hierarchies affect how we make decisions, how altruistic we are, as well as our overall mental and physical health. In his book The Status Syndrome, Michael Marmot details how closely status is aligned with longevity and good health. Status even surpasses education and income, two factors that usually determine how healthy an individual can be throughout their life.

Some employees will therefore naturally converge around a perceived leader, leaving others feeling insecure. Since our brains are hardwired to tune in to threats over rewards, people tend to act more defensively when they feel their status is at stake. As David Rock, co-founder of the NeuroLeadership Institute, writes, even an ordinary conversation can devolve into an argument when people feel threatened. As a result, a host of physiological reactions occur, impairing our memory and our ability to make good decisions. Not exactly fertile ground for collaboration and innovation.

In a holacracy, the titles disappear, but human dynamics won’t. In an environment where everyone is a leader, some other mechanism needs to be put in place to ensure that everyone can maintain and optimize the tenets of fairness, trust and transparency so the entire organization can move forward.

28 Jan 21:39

Kobe with 50 Cent and Meryl Streep because LA is weird.

by bestrooftalkever-george


Kobe with 50 Cent and Meryl Streep because LA is weird.

28 Jan 21:39

Poll: Beets on Pizza, Way or No Way?

by Kate Andersen
Lindsaycdavison

gonna go ahead and say no on this one....

From Slice

20140123-poll-beets-way-noway.jpg

[Photograph: woodleywonderworks]

First off, let me say—I love a good crust, but rarely do I love a good crust more than the topped slice itself...so my solution is usually to fold up the last little bit of the slice over the crust. But what about the rest of you? What do you do with your crusts?

1,111 of you voted, and the clear winning option: Eat those suckers, no matter what. In fact, most of you did at least something with your crusts; the losing choice was never eating them at all. The comments have a few good suggestions for what to do with them, including (notably), Paulie Gee's: "The late Joel Cimineri of Totonno's said that he'd break the crusts into small pieces and sauté them in olive oil before adding beaten eggs." Paulie also wisely advises the addition of a little cold butter—trust him.

So, this week: I want to talk about beets with you folks. I used to hate them—they were on my slim list of foods I try to avoid at all costs (Jello, banana flavored things, mint chocolate). I thought they tasted like dirt, and not in a loamy, forest-y, appealing way. Then, one day I tried some (my personal rule is to always keep trying), and miraculously, I liked them. Now I eat beets all the time, especially during this time of the year, when the market is so root vegetable heavy and I'm tired of the starchier options.

But how about on pizza? I've never had beets on a pie, but browsing through some old My Pie Monday posts had me intrigued...what would this latecomer to my food life be like on a slice? Would beets be good as a pizza topping?


Beets on Pizza, Way or No Way?

About the author: Kate Andersen is a Contributing Editor for Slice.

28 Jan 21:38

Nos awards des meilleurs looks sur tapis rouge

by Kim
Lindsaycdavison

I love skylar's breaking bad purse!!!! (second to last picture)

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On les attend presqu’autant que les palmarès…

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Si chaque année, nombre de cérémonies récompensent les artistes les plus talentueux, nous, ce qu’on veux surtout voir, ce sont les habits de lumière que lesdits artistes ont revêtu pour l’occasion.

Alors, en attendant impatiemment les Oscars, les Césars, ou encore les projecteurs de Cannes, on jette notre dévolu sur les red carpets américains et on se rince l’oeil sur les plus belles parures de nos starlettes préférées.

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Voici nos grandes gagnantes !

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Ex-aequo : une pluie de paillettes sur Los Angeles !

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Hier, on vous expliquait comment briller de mille feux grâce à des accessoires en métaux précieux. Aujourd’hui, watch and learn, les stars illuminent le tapis rouge avec grâce et élégance.

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Impossible de départager ces looks scintillants !

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La chroniqueuse Maria Menounos a rayonné aux SAG Awards en robe Oroton : on adore le bustier structuré (qui revient en force cette année) en lamé associé à un jupe fluide champagne.

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Robin Wright repart des Golden Globes avec une statuette pour son rôle dans House of Cards. Divine à l’écran comme sur le tapis rouge (en robe Reem Acra), on rêverait toutes d’une telle silhouette à 47 ans !

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Kate Mara (House of Cards) rivalise avec la belle Robin non seulement pour le coeur de Kevin Spacey, mais aussi dans le top des looks des Golden Globes. On est fan de la série oui, mais surtout de cette robe vestale aux accents futuristes métallisés (J. Mendel).

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Guapa Sofia! La star de Modern Family n’est pas passée inaperçue et nous a carrément tapé dans l’oeil avec cette robe divine signée Donna Karan Atelier.

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Le look le plus frais : Taissa Farmiga

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La jeune actrice dl’American Horror Story a fait péter les gambettes et nous a concocté un ensemble frais et léger. On adore les détails brodés et les dentelles duveteuses, à la fois rétro et follement modernes. Sexy en diable avec un look parfaitement angélique !

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Le look le plus color block : Lupita Nyong’o

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Toutes les rédacs’ ont applaudi cette robe divine portée avec brio par la nouvelle coqueluche d’Hollywood. L’héroïne de 12 years a slave a embrasé le tapis du rouge shocking de cette robe minimaliste Ralph Lauren, et pourtant si originale avec des manches-capes über-chic.

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Si elle ne remporte pas la palme color block face à Lupita, on applaudit le total look Stella Mac Cartney de Charlize Theron aux BAFTA de LA. Elle démontre avec cette fièvre jaune printanière que l’on peut oser les couleurs flashy avec succès même quand notre peau n’est pas hâlée !

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Le look le plus impeccable : Mindi Kaling

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L’étoile montante des séries US nous a bluffées avec son allure impeccable lors des SAG Awards. Une robe fluide bleue nuit (David Meister), des accessoires gold fins et divins, une coiffure naturelle… Point trop n’en faut pour nous éblouir : on ne demande pas mieux pour le photo call !

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Le détail le plus choc : Anne Gunn

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Dur, dur, pour les addicts de Breaking Bad de faire le deuil de leur série fétiche… Alors quand l’héroïne Anne Gunn (Skyler White pour les intimes) débarque toute de paillettes bleues vêtue avec une pochette aux initiales de la série à la main, on est forcément fans !

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Le look le plus pur : Lupita Nyong’o

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Retenez son nom, car cette actrice va aussi révolutionner la sphère fashion ! Deuxième coup de coeur pour ce total look blanc resplendissant. Des lignes simplissimes, le détail très mode (la brassière et les découpes), le maquillage glitter pour ne pas se laisser aller à trop de simplicité… Un ange passe !

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Et vous, quels looks glamour vous ont fait rêver ?

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28 Jan 21:37

i heard this for the first time yesterday and lemme just...

by nickdivers
Lindsaycdavison

pas mal...



i heard this for the first time yesterday and lemme just say.

all of the happy.

28 Jan 21:34

You've got to see this one to believe it

by Donna Currie
Lindsaycdavison

i could get behind this...the salt of the am could add a lot to the turkey

I've always wanted to create a new food-related portmanteau. And there are so many related to turkey. I mean, think about it - there's the Turducken, and Tofurky.

Wait, I see we've lost a few people running to Wikipedia to see what a portmanteau is. We'll give them a second to get back here before the fun starts.

For those of you who haven't fled, portmanteau translates to "suitcase" and it's two (or more) words that have been mashed together. So, a tofurkey is tofu and turkey, and a turducken is turkey, duck and chicken. And we also have this year's Thanksgivukkah and the lovely menurkey.

So, I came up with the ...

But wait. Let me tell you a story first.

When I was a kid, we always had turkey for Thanksgiving. Never failed. Always. Then, when Christmas rolled around, mom would ask if we wanted turkey again, or if we wanted something else.

Ah, the vague and nefarious "something else." Because the problem was that the list of possibilities was pretty short. Chicken was too common. Ham was a possibility, but that's what we usually had for Easter. We didn't really do fancy beef or pork roasts.

So, we were back to turkey again. Or sometimes ham.

And that got me thinking ... and thinking ... and portmanteau-ing. I mean, if you can stuff a duck inside a turkey, why not stuff a ham in there?

Yes, I'm serious. One problem with the turducken is that it has to cook for a long time for all the meats to cook. But I figured that a fully-cooked ham only had to get warm, so I could pull it out of the oven as soon as the turkey was done.

So, I bought a 10-pound turkey and a 10-pound bone-in ham. I de-boned a turkey, leaving just the leg bones (I removed the thigh bones) and all the wing bones. For easier access, I cut it at the backbone, so I could lay it flat.

Then, I took the bone-in ham and removed those bones. I also removed the tough skin and some of the excess fat. And then I put some seasoned bread crumbs inside the turkey put the ham on top of that, and then wrapped the turkey around the ham and skewered it shut.

In retrospect, I would have been better off using one of those rolled boneless hams, because getting the ham to fit neatly was a bit of a chore. I had way more ham than I needed, but the shape wasn't optimal for getting it to fit inside the bird.

But I got it done. It took about an hour for the prep, and then I popped it into the oven and roasted it just like I'd roast a turkey. It took a bit under 3 hours for the turkey to be fully cooked.

And that was that.

The neat thing about having the bones removed from the turkey was that after I removed the legs, I could slice straight through the bird and have slices of ham surrounded turkey. Like this:

Presenting the Turham!


Next time I might also use less ham and have a slightly thicker layer of stuffing instead of the thin layer of bread crumbs. but overall, I think it was a pretty successful attempt.

What do you think? Would you do it?
28 Jan 21:26

Paris Style: Secrets to Decorating Like a Parisian

by Paige Bradley Frost

Parisian Deco, HiP Paris Blog, Photo by Carin Olsson

Carin Olsson

When we decided to move to Paris, one of the things I was most excited about was decorating my own Parisian apartment. It would be classic Haussmannian with herringbone floors, marble mantels, high ceilings and moldings – the works.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Scrolled iron balconies and a rooftop view were also on the wanted list. After a few weeks of scouring (and drooling over) listings from afar, I fell hard for an appartement familial in the 7ème. We negotiated with the rental agent and sealed the deal even before laying eyes on our future home.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris 1

Haven in Paris

It was better than I’d imagined: a light-filled double salon and a killer view of the Dome des Invalides, even a glimpse of the Eiffel Tower in all its iconic beauty. But the fun was just beginning. It was now time to decorate.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

We’d brought some furniture from the US (beds, IKEA dressers, a dining table) but many of the fun pieces remained to be found: couch, chairs, lighting, rugs, maybe some art. And so the hunt was on. After three years, plenty of bargain-and-treasure-hunting (and lots of rearranging), our place feels like home. Here are some tips and favorite spots discovered along my decorating journey à la Parisienne.

Parisian Deco, HiP Paris Blog, Photo by Hotels Paris Rive Gauche

Hotels Paris Rive Gauche

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Something old, something new. I’m a diehard fan of Paris flea markets and brocantes. For a California girl raised on sitcoms and takeout, the idea that you could buy 19th century candlesticks for the price of lunch is still unimaginably wonderful. Whether you’re outfitting a whole apartment or looking for a decorative souvenir, a weekend visit to les puces at Porte de Vanves or Saint-Ouen (Clignancourt) is a must.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Find Clignancourt’s best mid-century design at Marché Serpette and Paul Bert, more classic treasures like chandeliers dripping with crystal and Louis dining chairs at Marché Dauphine and Biron. Know what you’re looking for and what you’re prepared to spend – the sprawling marché can quickly overwhelm. And don’t forget to bargain. It’s expected.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Artful chaos. Like those gorgeously tousled chignons and devil-may-care ensembles, the chicest Parisian interiors are studies in serious effort that only look effortless. They almost always feature an intriguing mix of vintage and contemporary, shabby and pristine. (Think grand-mère’s fruitwood buffet and lovingly worn Persian rugs alongside a sofa from Habitat or AMPM.)

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris 2

Haven in Paris

Accessories should be ruthlessly edited and artfully displayed although never too perfect or precious. Where American interiors are often defined by plumped matching pillows and symmetrical seating arrangements, the French prefer a more organic, bohemian eclecticism – layered, curated, distinctly undecorated.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Parisian Deco, HiP Paris Blog, Photo by Carin Olsson

Carin Olsson

It’s all in the mix. For that truly Parisian look, think opposites. Classic Haussmannian will look best with clean lined furnishings, abstract art and industrial or vintage lighting; a Marais hideaway with exposed beams and worn floors can do with a Louis setee and linen slipcovers.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Each room should feature pieces from different eras for a total look that feels collected over time, not culled from a catalog or single furniture showroom. You wouldn’t wear a total look from one designer, now would you? Neither should your living room.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Iconic style. Sir Terrence Conran may be a Brit, but his designs and retail spaces (The Conran Shop and Habitat) have come to define the modern Parisian aesthetic.

Parisian Deco, HiP Paris Blog, Photo by Hotels Paris Rive Gauche

Hotels Paris Rive Gauche

Think woven rugs and washed linens, generous sofas and farm tables paired with iconic lighting and mid-century-inspired seating. Ditto the uber-hip Marais concept store, Merci. It’s the place I like to go for ideas (and then troll the flea markets or LeBonCoin – France’s answer to craigslist – to affordably recreate the look.)

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

If Phillipe Starck and Terence Conran are global icons, the new Parisian interior is epitomized by deco-darling Sarah Lavoine whose two Paris boutiques are rife with inspiration. Low-slung linen sofas, vintage lighting and graphic black and white (with key pops of color) define her urban-chic aesthetic.

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

So whether you prefer Scandinavian mid-century, French Art Nouveau or classic old world Parisian, remember: French style is all in the details. Have fun and mix it up. As French design icon Philippe Starck says, “Freedom is the only style.”

Parisian Deco, HiP Paris Blog, Photo by Haven in Paris

Haven in Paris

Related links:

Written by Paige Frost for the HiP Paris Blog. Looking for a fabulous vacation rental in Paris, London, Provence, or Tuscany? Check out Haven in Paris.

28 Jan 14:47

Romanesco Salad

by Elise
Lindsaycdavison

NO MATH BROCCOLI

Ever tried romanesco? It's a little like cauliflower and a little like broccoli, and it makes a GREAT salad! Give this vegetable a try with this simple recipe.

Continue reading "Romanesco Salad" »

28 Jan 14:15

How to Pair Wine With Super Bowl Snacks

by Meg Houston Maker
Lindsaycdavison

I forgot that i want guacomole and spinach artichoke dip too...and pair with wine? NO beerrr lots of beer

From Drinks

20131212footballwinepairing.jpg

[Photograph: Shutterstock]

When I say Super Bowl, you think—what? Buffalo wings and pizza, nachos and chili, chips and dips like guacamole. Oh, and maybe football. The snacks served on game day are bold and vibrant, just like the team colors, and the flavors are salty, spicy, and meaty, with a creamy, cheesy layer to smooth them all out. Super Bowl food is comfort food on steroids.

Now when I say Super Bowl beverage, you probably think: beer. Beer's a natural match, playing against the meat of the chili, the salty heat of the wings, the crunch of chips and dip. Go for it!

But what's a wine lover to do?

The very qualities that make Super Bowl snacks a natural with beer make them tricky to pair with wine. Spicy food seems hotter when served with tannic red wines. Delicate whites wimp out in the face of flavorful, hearty titans like chili and nachos. And some wines just seem wrong for the occasion. Like—rosé? Sparkling wine? Sweet Riesling?

But ironically, fruity, slightly sweet, and fizzy wines are terrific mates for nearly all the food on your Super Bowl spread. So are youthful, juicy reds and crisp, fruit-driven whites. And since the food's easy-going, the wines should be, too, at prices that won't bust the budget if you're hosting a crowd.

Below are some favorite Super Bowl snacks along with wines guaranteed make them taste even better.

Wings

20140112baked514buffalo-wings-plated.jpg

[Photo: J. Kenji Lopez-Alt]

Let's tackle (sorry) the hardest pairing first. These oven-fried buffalo wings are delectable—not too rich, with a crisp skin and a nice kick of heat. But they're seriously tricky to match with wine. The hot sauce is vinegary, the skin is salty, the meat is savory, and when you serve them with blue cheese dressing, you get pungent and creamy flavors too. On one hand that dairy tames the heat, making the dish more wine-friendly. On the other hand—Wow! There's a lot going on here.

I recently tried a range of wines with this recipe and the best pairings, hands down, were fruity, off-dry whites. My favorite was a breezy $12 bottle from Southern France, a blend of Grenache Blanc, Chardonnay, and Marsanne, with flavors of tropical fruits and melon. Its acidity was a match for the vinegary sauce, while the mild sweetness tamed the wings' sharp heat.

By the same token, white port (I like Fonseca Sirocco), mixed with a splash of tonic and twist of lime was also a terrific pairing. Sweet Riesling and off-dry sparkling wines work beautifully, too, along with un-oaked white blends from California.

Those who prefer red wine should look for fruitier styles with modest alcohol and low tannins. Zinfandel is a natural, if you can find one under 14% alcohol. Some reds can be chilled down to feel more cooling, too: fruity, supple wines like Beaujolais, Grenache (called Garnacha in Spain), and Austrian Zweigelt take a chill and still taste great.

  • Best pairing: Fruity, just off-dry white blends
  • Also try: Zinfandel, slightly chilled fruity red wines (Beaujolais, Grenache/Garnacha, or Zweigelt), Riesling (Spätlese or Auslese), off-dry sparkling wines (Champagne, Crémant, Cava, Método Classico, Lambrusco, Brachetto d'Acqui, or Moscato d'Asti)
  • Or mix it up: White port with tonic and lime

Meaty Chili

20131212best-chili-recipe-primary-thumb-518xauto-134974.jpg

[Photo: J. Kenji Lopez-Alt]

This robust chili recipe incorporates lots of meaty, smoky flavors and calls for a structured red. If you like your chili only moderately spicy, reach for Monastrell. This robust red wine from southern Spain has an inherent smokiness that provides a bridge to the dish, plus ample tannins to take the meat head-on. Malbec and Petite Sirah play by the same rules.

If you like your chili souped-up with extra spice, go for a smoother, fruitier red with good acidity. You might be surprised, but sweeter white wines also work well with spicy chili.

  • Best pairing: Monastrell
  • Also try: Red Côtes du Rhône or Rhône-style blends, Syrah, Malbec, California Merlot, Petite Sirah; if very spicy, try Zinfandel, Barbera, or Beaujolais
  • Feeling adventurous? Off-dry Riesling

Vegetarian Chili

20131212uvegan-chili-5.jpg

[Photo: J. Kenji Lopez-Alt]

Vegetarian chili is more, well, vegetal—more herbaceous because of its beans and aromatic vegetables. But the adobo in this recipe gives the body of the chili a smoky edge, and the heat makes it a good match with fruit-driven, non-tannic reds like Zinfandel. If you want to pick up the green notes of the chili peppers, reach for a Cabernet Franc from the Loire.

  • Best pairing: Zinfandel
  • Also try: Barbera, Beaujolais, red Côtes du Rhône or Rhône-style wines, California Syrah
  • For a more herbal approach: Loire Cabernet Franc

Pizza

20131212panpizza-lab-recipe-01.jpg

[Photo: J. Kenji Lopez-Alt]

Phew! Pizza's easier. Make this foolproof pan pizza (or order delivery) and start with Italian reds, including Barbera, Chianti Classico (Sangiovese), Nero d'Avola, Dolcetto, Nebbiolo, and Primitivo. You can fine-tune your selections according to the pizza's toppings. Pepperoni and sausage need a hefty red like Aglianico or Monastrell. Onions, peppers, and olives like peppery Grenache and Zweigelt. Ham and pineapple? Reach for an off-dry Riesling, which has tropical notes that complement the fruit and sweet ham, but enough acidity to tackle the tomato sauce.

  • Best pairing (tie): Barbera, Chianti Classico
  • Also try: Nero d'Avola, Monastrell, Aglianico, red Côtes du Rhône, Zweigelt, red blends, Grenache, off-dry Riesling

Nachos

20141212jerkook-the-book-jerk-chicken-nachos.jpg

[Photo: Karen Wise]

Nachos made with corn-based chips need a gutsy, grassy white wine like Sauvignon Blanc. Adding melted Cheddar or Jack cheeses lets them harmonize with easy-going reds, and sparkling wines are terrific with crispy fried foods (including chips).

  • Best pairing: Sauvignon Blanc (try Sancerre or Fumé Blanc)
  • Also try: Grenache/Garnacha, Zinfandel, Barbera, California red blends
  • For fun, try: Sparkling wine

Guacamole

20141212wineguacamole-variations-08.jpg

[Photo: J. Kenji Lopez-Alt]

Definitely reach for a white here, especially one that's grassy or herbal, like Grüner Veltliner or Sauvignon Blanc. Don't even try to go red.

  • Best pairing: Sauvignon Blanc (New Zealand)
  • Also try: Grüner Veltliner, Pinot Gris or Pinot Grigio, Off-dry Riesling
  • Adventurous pairing: Sylvaner

Tomato-Based Salsa

20141212winesuperbowl-salsa-01.jpg

[Photo: J. Kenji Lopez-Alt]

Dry rosé's crispness and red fruit flavors make it my favorite pairing with fresh tomatoes. Herbaceous whites, meanwhile, mingle well with cilantro and lime. If the salsa's jalapeño-heavy, try off-dry Riesling or sparkling wines—red Lambrusco is a natural.

  • Best pairing: Provençal rosé
  • Also try: Sauvignon Blanc, Grüner Veltliner, off-dry Riesling
  • Feeling adventurous? Lambrusco

Onion Dip

20140122wineFrench-Onion-primary.jpg

[Photo: J. Kenji Lopez-Alt]

This French Onion Dip is sweet, savory, salty, and tangy—all at once! You'll want a round, nutty white to meet the onion's sweetness. Dryer styles of sherry, most orange wines, and some white Rioja, in particular those from Lopez de Heredia, have nutty, oxidative notes. Pinot Gris has an inherent spiciness and full body that'll also pair beautifully.

  • Best pairing: Fino or Oloroso sherry
  • Also try: white Rioja, white Côtes du Rhône, Pinot Gris
  • Up for an Adventure? Orange wine (often made of Pinot Gris)

Spinach and Artichoke Dip

20141212winespinach-boursin-dip-primary.jpg

[Photo: Kerry Saretsky]

Artichoke can play tricks on your tongue, making a wine seem sweeter than it is. That actually helps this Spinach and Artichoke Dip pair with a wider range of wines, since pungent garlic can be a tricky match. Try Sauvignon Blanc, which has an herbal side and great acidity. Avoid red wines, which can taste metallic with spinach.

  • Best pairing: Sauvignon Blanc (Sancerre or New Zealand)
  • Also try: Sparkling wine, Grüner Veltliner, Sylvaner

A Wine Buffet

20140112winebuffet.jpg

[Photo: Shutterstock]

Planning to serve a range of snacks and want a range of wines? Below are five styles that work well with an assortment of game day foods. Pick one from each category—and may the best wine win!

  • Sparkling Wine: Champagne, Cava, Prosecco, Moscato d'Asti, Lambrusco
  • Crisp white: Sauvignon Blanc, Grüner Veltliner, off-dry Riesling
  • Rosé: Provençal or Côtes du Rhône rosé
  • Fruity, not too tannic red: Zinfandel, Barbera, Beaujolais, Grenache/Garnacha
  • Aperitif: Fino or Oloroso sherry, White Port

About the Author: Meg Houston Maker is a wine writer who contributes regularly to food, wine, and lifestyle publications. Find her musings about the pleasures of the table at Maker's Table and follow her on Twitter at @megmaker.

28 Jan 14:13

Loaded Potato Dip with Potato Skin Dippers

Lindsaycdavison

I think I may just make myself a super bowl dinner on sunday...i want nachos, and potato skins, and chili, and wings and I WANT IT ALLLLLLLLLLL

potato skins and dip Loaded Potato Dip with Potato Skin Dippers

If you asked me what I would want to eat if I were on a deserted island, loaded potato skins would be on the top of the list. Top 5 probably, after chicken fajitas from Tomatillos, my spinach and chicken enchiladas and anything with guacamole.

I big, giant, puffy heart potato skins.

And these “dippable potato skins” are.to.die.for.

If you’re planning on making some appetizers for the Big Game this weekend, you must add these to the line-up. You must. 

I served these to my brother-in-law recently and he polished off the plate and dip. In fact, I’m not sure he even had dinner that night. These are touchdown-worthy appetizer that will not disappoint!

There’s no need to be worry about the messy clean-up from the bacon either…Formula 409 has got the mess covered for you, as it cuts through the grease without a problem! Delicious goodies to feast on and no greasy mess to worry about on the stovetop!

Big Game Bacon Bash

I created these potato skin dippers for Formula 409′s Big Game Bacon Bash. My recipe, along with Bacon Wrapped Jalapeno Poppers from Chef Kevin Gillespie, Bacon & Garlic Cream Biscuits from my friend Christy Jordan of SouthernPlate.com, and a bunch of fabulous Pigskin Party Tips from Kami Bigler of NoBiggie.com, can be found in the Big Game Bacon Bash Guide!

Head on over to see the recipes for the Loaded Potato Dip with Potato Skin Dippers, along with these others, and get them added to your Big Game party snacks list! 

Disclosure: I am working with Formula 409 to help you cut the grease and keep the clean up simple. I have been compensated for my time and for ingredients in preparing this recipe. Opinions and recipe are my own.
  

Related Stories

27 Jan 12:45

22 Big Game Snack Recipes

Lindsaycdavison

@dani

NY'ers...is the polar vortex supposed to still be going on the weekend?? would be brutal

It is almost time for the BIG GAME in football and that means lots of tasty snacks and treats to eat! Whether you are enjoying the game with your family of 3 or a group of 20, these football watching inspired recipes will surely please everyone’s tastes buds! Enjoy!

Big Game Recipes 22 Big Game Snack Recipes

Burgers & Sandwiches

Pizza-Inspired Food

Finger Foods

Dips with Chips or Veggies

Sweets

Super Bowl Savings Nachos 22 Big Game Snack Recipes

Have fun celebrating!

  
27 Jan 09:45

We Can’t Afford to Leave Inequality to the Economists

by Justin Fox

Americans are about as likely to move from one income quintile to another as they used to be. That, put as prosaically as possible, was the big economic news of the week, as the epic income-mobility study led by Harvard’s Raj Chetty and Nathaniel Hendren, UC Berkeley’s Patrick Kline and Emmanuel Saez, and the U.S. Treasury Department’s Nicholas Turner generated another data-rich installment.

Yet when it comes to the income distribution in the U.S., quintiles are so 1970s. All the really interesting things over the past few decades have been happening in the top 20%. Consider this chart, which shows the share of aggregate income going to each of the bottom four income quintiles, to those between the 80th and 95th income percentiles, and to the top 5%.

Two Lines Aren't Like the Others Chart

The lines for the bottom four quintiles — 80% of American households — are pretty much parallel, showing almost no change in their relative positions. If you just look at the bottom 80% of the income distribution, then, there’s been no significant increase in income inequality. You do see a steady decline in the share of national income going to the bottom 80%, but in absolute terms, incomes for this group are up modestly over the same period.

Things look a lot different up in the top 20% of the income distribution, the part that’s been getting a rising share of aggregate income. The bottom three-quarters of this quintile (those between the 80th and 95th income percentiles) have grabbed some of that, but the really big gains have gone to the top 5%.

And of course it doesn’t stop there. The Census Bureau survey data used in the above chart doesn’t get more granular than the top 5%. But the aforementioned Emanuel Saez, together with Thomas Piketty of the Paris School of Economics, has for the past decade-plus been using income tax records to compile a rich account of what’s been going on up there in the top 1%.  You’re probably familiar with the basic outlines, but it’s worth throwing out a few numbers from their most recent update:

  • From 1993 to 2013, incomes of the bottom 99% of taxpayers in the U.S. grew 6.6%, adjusted for inflation. The incomes of the top 1% grew 86.1%.
  • The top 0.1% of U.S. taxpayers claimed 11.33% of overall income in 2012, up from 2.65% in 1978. The top 0.01% got 5.47%, up from 0.86% in 1978.
  • The average income of the top 0.01% was 859 times that of the bottom 90% in 2012. In 1973 the top-0.01%-to-bottom-90% ratio was just under 80.

Something really dramatic is going on up there in the top 5%, the top 1%, the top 0.01%. But while economists know some things about the impact of increasing overall income inequality, they still don’t know all that much about what this 1% stuff means. In their new paper, Chetty, Hendren, Kline, Saez, and Turner write that their finding of steady intergenerational income mobility “may be surprising in light of the well-known negative correlation between inequality and mobility across countries.” A possible explanation, they continue, is that

[M]uch of the increase in inequality has been driven by the extreme upper tail … [and] there is little or no correlation between mobility and extreme upper tail inequality — as measured e.g. by top 1% income shares — both across countries and across areas within the U.S. Instead, the correlation between inequality and mobility is driven primarily by “middle class” inequality.

That’s the thing about this rise in “extreme upper tail inequality” — most pronounced in the U.S. but by now a clearly global phenomenon. It is one of the most dramatic economic developments of the past quarter century. And it seems like it might be bad thing. But conclusive economic evidence for its badness is hard to find.

Yes, there are theories: All that wealth sloshing around in the top 1% leads to more bubbles and crashes. Extreme wealth corrupts the political process.  Income inequality may be slowing overall economic growth. And, as my colleague Walter Frick put it in an email when I brought this up, “given the diminishing marginal utility of income, it’s hugely wasteful for the super rich to have so much income.”

I happen to believe there’s some truth to all four of those. But there are also lots of counterarguments and some counterevidence, and big economic studies like the new one by Chetty & Co. don’t seem to be doing much to resolve the debate.

Which leads me to another theory: I think we’re eventually going to have to figure out what if anything to do about exploding high-end incomes without clear guidance from the economists. This is a discussion where political and moral considerations may end up predominating. And as Harvard’s Greg Mankiw made clear in his maddeningly inconclusive Journal of Economic Perspectives essay on inequality last summer, these are areas in which economists possess no comparative advantage.

25 Jan 22:36

missambear: pixel nyc subway

by nickdivers


missambear:

pixel nyc subway

23 Jan 23:42

IKEA : Welcome Metod

by Nadia
Lindsaycdavison

pas mal

You know I'm a huge Ikea fan so you can not imagine how excited I was when I discovered the new range of kitchen Metod.

Vous savez que je suis une grande d'Ikea alors vous n'imaginez pas à quel point j'étais excitée de découvrir la nouvelle gamme de cuisine Metod.

Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
In November, I was invited to the presentation of these new kitchens that soon will replace the former range Faktum (also called Akurum in some countries). And yes, after the Nordic countries it will take a few more days of patience to the other European countries before finding all these new elements in their Ikea stores. Here are some pictures to show you the changes but also the infinite number of combinations of the new Ikea Metod kitchen range. New sizes and colors for the cabinets, one door can be mounted on one or more cabinets at once, new lighting, new interior fittings with a crush on the new white drawers ... In short, the new Metod range fits into every kitchen but also into any other room.

En novembre, j'ai été invitée à la présentation de ces nouvelles cuisines qui remplaceront très bientôt l'ancienne gamme Faktum. Et oui, après les pays nordiques il ne reste plus que quelques jours de patience aux autres pays européens avant de retrouver toutes ces nouveautés dans leurs magasins Ikea. Voici quelques photos pour vous montrer les changements mais surtout le nombre de combinaisons infinies de cette nouvelle gamme de cuisines Ikea Metod. Nouvelles dimensions et couleurs pour les caissons, une même porte peut être montée sur un ou plusieurs éléments à la fois, nouveaux éclairages, nouveaux aménagements intérieurs avec un coup de coeur pour les nouveaux tiroirs blancs... Bref, la nouvelle gamme Metod s'adapte à toutes les cuisines mais également aux autres pièces de la maison.

Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
I love those new white doors with geometric pattern!

J'adore ces nouvelles portes blanches au motif géométrique !

Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
Preciously Me blog : Ikea Metod Kitchens
And finally, a new fixing system for the wall cabinets. I am a woman and I already installed several kitchens. I have to say the two hardest things to do are to put the worktop and the wall units. Yes we need men for this but not because we are unable to do it, but because we have to admit that unfortunately we don't have the strength to do it. But with the new wall mounting rails, we will no longer need men at least for one thing!

Et enfin, un nouveau système de fixation pour les éléments muraux. Je suis une femme et ayant déjà monté plusieurs cuisines je dois dire que le plus difficile à faire est de mettre les plans de travail et les éléments muraux. Oui nous avons besoin d'hommes pour cela, non pas parce que nous n'en sommes pas capables mais, parce qu'il faut l'avouer, nous n'en avons malheureusement pas la force. Mais avec les nouveaux rails de fixation muraux, nous n'aurons plus besoin d'hommes au moins pour une chose !

Preciously Me blog : Ikea Metod Kitchens
Personally I'm already thinking of my new dream kitchen but also and especially of a few hacks that I could do with these new cabinets ... Not you?

Personnellement je pense déjà à ma nouvelle cuisine de rêve mais également et surtout à quelques hacks que l'on peut réaliser avec ces nouveaux éléments... Pas vous ?

Nadia

 

 

 

Images source Ikea

23 Jan 23:40

Korean Fried Chicken Recipe – insanely easy, super addictive

by Irvin

Korean Fried Chicken Recipe, baked not fried

This insanely easy, super addictive Korean Fried Chicken Recipe is baked in the oven not deep-fried but still creates a super crisp skin!

Korean Fried Chicken Recipe. Photo and recipe by Irvin Lin of Eat the Love. www.eatthelove.com

“Oh Man! Is that what we missed?!?” said my sister when she saw AJ post a picture of the Korean Fried Chicken Recipe that I had made. I originally had plans to make the Korean Fried Chicken when they were visiting but a flight cancellation and a reshuffling of family events meant I wouldn’t time to make them for everyone. Just as well, because that meant more for AJ and me! (Jump directly to the recipe.)

Korean Fried Chicken. Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

To get the recipe:Korean Fried Chicken Recipe – insanely easy, super addictive

The post Korean Fried Chicken Recipe – insanely easy, super addictive appeared first on Eat The Love.

23 Jan 23:36

Struggling at the (Computer) Games of Life

by Justin Fox
Lindsaycdavison

interesting...

Ever since I first heard about Knack, the Palo Alto startup that makes computer games designed to measure whether you’re likely ever to amount to anything, I knew I had to play the games and find out whether I’m likely ever to amount to anything. But I was also scared, for two main reasons:

1. The games might get it wrong. Other than an occasional round of Mario Kart Wii, I never play video or computer games. As a result I’m no good at gaming. My ineptitude would, I feared, work against me when I played Knack’s games, preventing all my wonderful qualities from shining through. Knack’s CEO and founder, Guy Halfteck, assured me that this wouldn’t be the case. “In our data-analytic work, we’re actually factoring out your game-play experience,” he promised. Did I believe that? Well, mayyybe. But my really big fear was that:

2. The games might get it right. What if playing a computer game for 10 minutes really can deliver a spot-on assessment of one’s strengths and weaknesses? Along with identifying your natural leanings a la Myers-Briggs or StrengthsFinder, Knack’s games are supposed to measure plain old aptitude. And you can’t really study for them. Basically, they leave nowhere to hide.

I dwell on these fears because these games could end up mattering, a lot. In recent HBR.org posts, both Andy McAfee and Michael Staton suggested that Knack game results could supplant college degrees as signals of employability. In an article in the December Atlantic, Don Peck described Knack’s success in identifying successful idea generators at Royal Dutch Shell, and depicted such game-based assessments as part of a revolution in people analytics that would transform hiring over the next decade.

I first met Halfteck at a conference late in 2012, and got him to send me a link to one of his company’s games last spring so I could play it and have my performance assessed. Then I hemmed and I hawed, and hawed and hemmed. It wasn’t till December, spurred by a promise to a colleague to write something for HBR’s Talent and the New World of Hiring Insight Center (promise since broken, as the Insight Center ended a couple weeks ago) that I sat down with my laptop one evening and fired up Wasabi Waiter.

The game involves serving different meals to guests depending on the expressions on their faces. I initially couldn’t figure how to move my waiter (turns out you just have to click where you want him to go), and my 14-year-old son walked over to check what was going on. He helped me on the first round, then took over, to the great relief of the characters in the game, who finally started getting the meals they wanted.

Wasabi

It was easy to see some of the things the game was measuring. There’s lots of research relating the ability to recognize facial emotions and social skills. The hectic serving and disposing of plates seems to be about showing how you handle multiple tasks and juggle priorities. The various unannounced features allow a player to display resourcefulness and curiosity. And Halfteck claims that every little pause and click a player makes conveys some kind of information.

Since my son had assumed my Wasabi Waiter identity, I asked Halfteck to send me another invite. In the meantime, I played a Knack game designed for iPhones and iPads, Balloon Brigade. This time the player’s job is to fill up and lob water balloons — initially to water flowers, later to extinguish hordes of marauding, flaming imps. Here’s what it looks like:

Snozberry

The seeming straightforwardness of Balloon Brigade restored my confidence. My balloon-filling contraption never caught fire. I extinguished lots of flaming imps. There were things I never figured out — such as what the difference was between the two buttons at the bottom of the contraption (and as I look at the above image, I see a third button that I never noticed while playing). But I was starting to feel like less of a failure.

So I took on Wasabi Waiter again. It went okay. I did get flustered when my restaurant got crowded. But I was able to serve most of the people most of the time. My customer-satisfaction ratings improved. I did, however, completely misread a couple of customers’ faces.

A few days later, I got this report from Knack (HBR’s art department has moved the images around a bit to fit better in this space and switched them from green to blue to fit with our house style, but they are otherwise unchanged):

Good at Tasks Chart

The scores, Knack said, were percentiles calculated with reference to a sample group representative of the “general adult population of employees and job-seekers in the United States.” It was grading on the curve, thus. I clearly wasn’t outstanding at anything, but I was pretty good at “task efficiency” and worst at “social intelligence.”

That sounded a little like I should be working on the assembly line at a factory where I’m the only assembly-line worker. When I asked Halfteck to elaborate, he emailed back that task efficiency actually “predicts your competency in reasoning logically, thinking critically, processing novel information quickly, and solving problems.” Okay, that sounds better — in a later conversation he termed it “cognitive throughput.” My low social intelligence score, though, “means that jobs that involve frequent interaction with clients, subordinates, or others will not be the best match.” And my “signature score” of 61, Halfteck wrote, means I’m “in the top 40% in terms of employability in professional/knowledge jobs.” Wow! The top 40%!

I then forwarded the report to my current boss, HBR editor-in-chief Adi Ignatius, and a former boss, recently retired Time Inc. editor in chief John Huey, to find out if they thought it rang true. I included Halfteck’s explanation of what “task efficiency” meant, but my high score there still was something of a red flag. Wrote Huey:

I would say “efficient” is among the last words I would choose to describe anything about you. Au contraire, your inefficiency seems to me the only thing that holds you back.

He then wrote a bunch of nice things about me that seem too self-congratulatory to repeat here, concluding, “Task efficiency? Bah humbug!”

Adi (sorry for the inconsistency, but in my world Huey has almost always been referred to by his last name and Adi always by his first) agreed that while I was good at reasoning and thinking and all that, I didn’t always do it quickly but instead “tend to get bogged down in process and in longer projects.” (This is undeniable. I wrote a book once. It was supposed to take me two years. It took more than five.) Adi also thought I was perfectly conscientious and gritty, whatever that means. But he did conclude with the warning:

Since you only got a 61 overall, we probably need to talk offline about HBR’s ROI on JF.

I think that’s a joke. But that 61 did bother me. Back in the days when I took standardized tests, my percentile ranking was a lot higher than that. So I went back to Halfteck, who by now must have been feeling a bit like he was playing guidance counselor to a very old high schooler, and asked what might explain the difference. It was a combination, he said, of

  1. Knack simply being better than SATs and such, “because what we measure is actually richer; we can look at other vectors of optimization.” (Of course he’d say that, but there are lots of questions about the predictive usefulness of current standardized tests.)
  2. The SAT and similar tests giving more weight to education than Knack’s games do.
  3. The usual cognitive decline that comes with aging.
  4. The fact that “we’re still working on making the measures more robust.” In other words, Knack could be wrong.

In other words, basically, I’m one out of four. And in general, I have to admit that my scores didn’t feel nearly as off to me as they did to Huey and Adi (and you’ll note that neither of them said anything to dispute my low “social intelligence” marks).

I spend most of my days reading and writing in near-solitude. That is, there may be others around at the office and home, and I do meet people for lunch and do interviews in person or over the phone. But most of the time it’s me and a computer or iPad or book. I used to have a job where I went to lots of meetings and had a few people who reported to me, but I begged to be relieved of that and, later, to move 200 miles away from my colleagues (I’m now the lone editorial employee in HBR’s advertising sales office in New York). I think I am pretty curious and open-minded, so that score makes sense. As for risk, in my career I have worked for four large and stable media companies (stable when I worked there at least, except for my last few years at Time Inc.) and America’s oldest and the world’s richest university. That sounds risk-intolerant to me. If lacking grit means I go out of my way to avoid trying, unpleasant situations, that sounds like me, too. I’m not sure what to make of those conscientiousness and stability rankings, but in general Knack’s assessment does seem to be directionally correct. And to come up with all of that by simply having me play games for 10 to 15 minutes is staggering.

Halfteck, a lawyer and economist with multiple Ivy League degrees, says he decided to found Knack after going through a months-long interview process for a job at a hedge fund, only to be turned down. ”The feedback they gave me didn’t make any sense to me,” he told me. “I was very frustrated because I thought I had the potential to be a leader at that company.” That kind of frustration with current hiring processes is pretty common, among both job seekers and those doing the hiring. Anything that could shift things in the direction of matching talent better with jobs, as Knack’s games probably could, ought therefore to be applauded.

Except that … what if these game assessments were really good — almost perfect at predicting job success. And what if every employer used them? Maybe Halfteck would have gotten that hedge fund job, and never started a company. Then where’d we be? Disappointment and failure make us better and stronger, right?

“There is value in serendipity, there is value in randomness,” Halfteck said when I ran that argument by him. “The fact that our systems are not perfect is a good thing.” But what about, he went on, the surely far larger numbers of people who didn’t start companies after failing to get jobs they would have done well in? What about the gains to society from those who know from an early age what they want to do and are contributing to their fields in a big way by their 30s (presumably before their cognitive throughput starts slowing down)? Shouldn’t we want more of that?

Yeah, we should. And all indications are that we will be getting more, thanks to Knack’s games and countless other coming improvements in talent analytics. I’m just unclear on whether I should be sad to encounter this revolution in how people are matched to their jobs so late in my career, or grateful to have been allowed to do so many cool things over the years despite my now-obvious mediocrity.

23 Jan 14:40

De la déco oui, mais show off !

by Kim
Lindsaycdavison

loving all these rooms.

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Chez Do It on vous pré-mâche carrément le travail : on vous a d’abord révélé les tendances fashion que les rédactrices de mode s’arrachent déjà, puis celles à adopter (ou pas) pour relooker votre petit chéri.

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Aujourd’hui, focus sur les tendances qui vont habiter nos intérieurs en 2014. Voici les règles d’or pour une déco stylée et trendy, que l’on vive dans un duplex de 120 m2 ou dans un studio tout riquiqui !

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On aime les imprimés jusque sur notre canapé !

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Ce qui est absolument dément avec les imprimés, c’est qu’ils permettent de donner le ton. Un intérieur neutre ? Un imprimé funky vient dynamiser le tout ! En panne d’originalité, entre votre sofa gris chiné et vos chaises blanches ? En deux temps trois mouvements, un mélange d’imprimés graphique rend design l’intérieur le plus monotone.

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Alors on s’amuse et on concocte un joyeux mélange de rayures et des motifs pour répandre la bonne humeur ! Et on agrémente évidemment de détails colorés qui rappellent les imprimés pour un mix and match sans faute.

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On ose la couleur pour réveiller notre intérieur !

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Si la tendance immaculée tout droit copiée de Scandinavie a encore le vent en poupe, il s’agit de ne pas transformer notre intérieur en couloir d’hôpital monochrome. Un joli tapis bien flashy, des chaises dépareillées aux couleurs de l’arc-en-ciel, des petits vases ou des cadres photos répartis dans l’espace donnent du caractère à n’importe quelle pièce !

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On y va franco : avec du pep’s, dans des tons plus pastels ou même dans le bleu canard ou le bordeaux très chic. Mais, car il y a un mais : on reste dans des gammes harmonieuses.

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On adore le papier peint pour changer de style tous les quatre matins !

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Tout comme les imprimés, le papier peint permet d’affirmer un intérieur un peu monotone et monochrome. C’est le parti-pris de cette année : oser couvrir un pan de mur entier et assortir nos meubles et accessoires aux motifs de cette jolie parure !

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On teste et on n’hésite pas à en changer régulièrement pour donner un coup de fraîcheur à notre intérieur : des couleurs lumineuses pour agrandir l’espace, ou au contraire plus profondes pour se créer un cocon ultra chic.

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On se la joue naturel et écolo avec de jolis matériaux !

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La récup’ est une tendance qui n’est pas prête de s’essouffler, la faute à la crise ou au bon goût de nos aïeuls ! On adore chiner des pièces uniques qui différencieront notre maison, malgré les bons basiques du géant suédois vus chez à peu près toutes nos copines.

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On mise sur des ampoules apparentes, un mur brut, des détails cuivrés ; on recycle des palettes de supermarchés en table basse ou en sommier ; on s’offre un vieux rocking chair avec le cuir usé, bien vintage à souhait !

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Le must ? Mixer ces tendances à sa façon pour un résultat unique et canon !

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23 Jan 14:35

A Little Meditating Helps You Make Better Business Decisions

by The Daily Stat

Research participants who had spent just 15 minutes in “mindfulness” meditation, focusing on their breathing, were 77% more likely than others to resist what’s known as the “sunk-cost bias,” the tendency to stick with a less-than-optimal strategy merely because a lot of money has been sunk into it, says a team led by Andrew C. Hafenbrack of Insead business school in France. In a fictional scenario, the participants had to decide whether to buy a highly efficient $10,000 machine shortly after spending $200,000 on equipment that was much less efficient (and couldn’t be sold). Meditation’s impact on the sunk-cost bias may have to do with its ability to improve mood and decrease people’s focus on the future and past, the researchers suggest.

23 Jan 11:57

blondesquats: dead

by nickdivers




blondesquats:

dead

23 Jan 10:54

Three Long-Held Concepts Every Marketer Should Rethink

by Itamar Simonson

One of the strongest held beliefs among marketers is that brand plays an important—even crucial—role in consumer decision-making. But recent developments in consumer electronics should make us all stop and think. Consider two examples: Roku, a virtually unknown brand, captured significant market share in the streaming set-top box market.  And in the tablet market (the iPad notwithstanding) some reports suggest that “tablet buyers don’t care who makes their devices.” We attribute these phenomena to a fundamental shift in the way consumers make decisions. Let us explain this shift and how it shakes long-held beliefs about three concepts in marketing: brand, loyalty, and positioning.

Brand. In the past, consumers had no way of accurately assessing the real quality of things directly, so they usually evaluated quality based on generic, top-of-mind reference points and quality proxies. One such proxy was the brand name. But brands are less needed when consumers can assess product quality using better sources of information such as reviews from other users, expert opinion, or information from people they know on social media. Reassured by the opinions of others, consumers are less hesitant to try a lesser known brand like Roku. (Roku 3 has 4660 reviews with a 4.5 star average on Amazon.com). The same thing happens in the tablet market where people feel comfortable trying brands such as Acer or Asus instead of well-established brands. And of course, this shift in decision-making is not limited to consumer electronics; it can be seen in the way people shop for cars, hotels, books, restaurants, and many other products and services. The main implication is that it presents newcomers with lower barriers to entry and, as a result, creates more volatility in brand equity (which means that newcomers who are rejoicing as they gain market share should realize that they can fall just as fast).

Loyalty. Another proxy that consumers used to rely on was their past experience with a company. Standing at a computer store in the 1990s, a customer might have looked at a laptop and thought to himself: “In the past, I used a Toshiba laptop that worked fine – so this Toshiba must be good, too.” Since he didn’t have too many alternative sources of information, it made sense to stay loyal to Toshiba (or Sony or Dell). But in a world with good, low-cost information, the customer can easily start from scratch each time. Many marketers still believe in the power of consumer loyalty and the great profitability of even a small increase in the number of consumers declaring themselves “loyal.” But more and more consumers think about their relationships with companies as an open marriage. Loyalty doesn’t benefit the customer as much as it did in the past. Are we saying that this is the end of brand and loyalty? Of course not. Apple, the leader in the tablet and set-top box markets, is a prominent example of that (although its success can also be attributed to offering high-quality products). What we’re saying is that the power of brand and loyalty as the main cues for quality is diminishing.

Positioning. This is another concept that is becoming less relevant as consumers increasingly rely on the opinions of others. Yet many marketers still believe that they can drive product perceptions based on the way they present their products relative to other options. The idea behind positioning is that each marketer has to find an area that is not occupied in the consumer’s mind and capture it. (In automotive, for example, Volvo stood for “safety,” and Toyota captured “reliability.”) But when consumers base their decisions on user and expert reviews, nice positioning statements are less likely to be adopted by the market. It’s simply that reviewers on the Web tend to evaluate multiple features of a product and are not likely to isolate a single attribute just because it was highlighted in a company’s ad campaign. For example, in recent years we’ve seen a couple of attempts to introduce new phones that would be positioned as “the Facebook phones.” But reviewers—and as a result consumers—evaluated all features of these phones (comparing, for example, camera, thickness, and display) and didn’t necessarily put any emphasis on how well the phone works with Facebook. Marketers can save themselves a lot of money by avoiding doomed-to-failure positioning attempts.

When consumers can assess their likely experience without having to rely on things like brand names or prior experience, everything changes. Yet most people think about marketing using the same old concepts. Despite all the talk about the Internet and social media, the presumed critical roles of branding, loyalty, and positioning have not changed. It’s time to seriously reevaluate these and other long-held beliefs about marketing.

23 Jan 07:50

Hochstadter's Slow & Low Rock and Rye: A Vintage Cocktail Party in a Bottle

by Andrew Strenio

From Drinks

20131212rockryebigger.jpg

I have a pretty well-stocked bar. Whiskies, gins, amari, rums, bitters, you name it. It's quite a luxury to be able to whip up a variety of new and delicious cocktails whenever the mood strikes. But there are days when I don't want to think about what I'm going to drink or what to make for a party. For the past month, those days have meant a tall pour of today's booze over ice: Hochstadter's Slow & Low Rock and Rye.

While the full name is quite a mouthful, and the marketing campaign skews a little sleazy, Slow & Low is a wonderful addition to the cocktail-in-a-bottle category. Produced by Cooper Spirits (of St Germain and Lock, Stock, and Barrel Rye), it's a revival of the rock and rye, one of the first American cocktails touted for its medicinal properties.

A mixture of rye, rock candy, citrus, and bitter herbs, the cocktail became a staple in barrooms and medicine cabinets across the land (see Eric Felten's excellent WSJ piece for further edification). And while medicine may have made a few advances since the late 19th century, the rock and rye has stood the test of time as a tasty drink.

Slow & Low takes a blend of straight rye whiskeys as its base. Though there's no age statement on the bottle, I'm told the blend is structured around a 6 year straight rye as the foundation, with additional ryes from 2 to 10 years old for heat and balance. It's then macerated with citrus peels (air-dried lemon, grapefruit, Florida navel oranges), pure cane rock candy, raw Pennsylvania honey, and horehound, an herb found in vintage cough drops and bitters, and bottled at 84 proof.

Served neat, the sweet scent of honey mingles well with the bitter citrus and rye spices, and the horehound gives it a touch of earthiness. The sugar and honey dominate the citrus and rye spices a bit, but the heat of the whiskey helps it to finish clean and dry.

I prefer Slow & Low on the rocks, or better yet on the one-big-rock, as the chill factor tames the sweetness and brings the whole affair straight into surprisingly tasty pre-mixed cocktail territory.

It's also fun to experiment with Slow & Low as a canvas for bitters—a few dashes of your favorite cocktail seasoning really elevates the drink to seductively delicious status. I'm a fan or aromatic or citrus bitters here, but let your imagination be your guide.

If it's the kind of drink you can see yourself reaching for over and over or you're planning on hosting a group, the price is definitely right—I've seen as low as $17 online, and my neighborhood fancy wine shop has it at $25. A cocktail of this caliber could easily set you back $8 to 10 at a bar, but a bottle with 10 to 15 healthy pours brings it back well under $2, and it's dangerously easy to serve up a round to guests in seconds flat.

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 as an independent producer in Brooklyn.

Tasting sample provided for review consideration.

23 Jan 07:50

The Toronto Cocktail

by David

Toronto Cocktail recipe

I was part of a whole generation of San Franciscans that were terrorized by Bruno, a cantankerous, older Persian man who had a bar in the Haight called Persian Aub Zam Zam. I’ve probably mentioned him before, but I recently went down that rabbit hole of the Internet where I found a few stories about him via a search for something else. Then…well, we all knows where that leads…

He believed that if you’re going to have a drink at a bar, you should have it at the actual bar. I don’t know why he had a few tables and chairs around the outskirts of the dark room, because anyone that came in and tried to take a seat at one would be yelled at by Bruno – “The tables are closed. Get the hell out of here!

Cocktail glasses

Am not sure if they were just for decoration or what, but he would also flip out on people if they ordered a foofy cocktail, such as a Cosmopolitan, a Screwdriver…or heck, anything that wasn’t a classic cocktail on his pre-approved list. If you wanted to stay on his good side, you’d order a Martini – one made with gin. An order for a Vodka Martini would get you tossed out. And in contrast to what some “experts” might advise, he didn’t shake or stir his (gin) Martinis, he “pounded” the $2.50 cocktail with a muddler, which resulted in an icy-cold drink, served (or course) in a classic Martini glass. And your change was always a shiny half-dollar coin snapped down on the bar after you paid.

Continue Reading The Toronto Cocktail...

23 Jan 07:19

DEALT WITH

by bestrooftalkever-george


DEALT WITH

23 Jan 07:05

18 Things That Happen When You Move A Lot

The question “Where are you from?” is the bane of your existence.

When signing up for something, you always roll your eyes at the security question that asks you "What street did you grow up on?"

When signing up for something, you always roll your eyes at the security question that asks you "What street did you grow up on?"

On the upside, potential identity thieves will have a harder time figuring it out.

Via giphy.com

Flickr: brianhart

Flickr: 8512163@N07


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22 Jan 15:43

Are Din Tai Fung's Soup Dumplings Worth the Wait?

by Jay Friedman
Slideshow

VIEW SLIDESHOW: Are Din Tai Fung's Soup Dumplings Worth the Wait?

[Photographs: Jay Friedman]

Here's a sight that never gets old: dozens of chefs crowded into a kitchen, each one rapidly turning out a dazzling display of dumpling after dumpling. Wherever in the world I visit Din Tai Fung, I stand at the window and stare: the chain's dedication to dumpling-making is undeniably impressive.

Din Tai Fung is the premier Taiwanese restaurant export, known primarily for its xiao long bao (aka soup dumplings), but with a menu that includes other kinds of dumplings, along with noodles, fried rice, greens, and more. While there are Din Tai Fung restaurants in numerous Asian countries, Seattle is only the second metropolitan area (after Los Angeles) in the United States where the chain has expanded, with a second restaurant opening just last week in University Village.

The area's first Din Tai Fung opened with much fanfare in Bellevue in 2010. From the start, people waited for hours to get in, with long lines continuing to this day. The sensation is already the same in Seattle, with waits the first week at about 90 minutes during lunchtime, growing longer throughout the day.

So, is Din Tai Fung worth the wait?

The soup dumplings are beautiful. They're smaller than almost any other I've tried (and I've tried many, including ones I've made myself!), but perfectly constructed with a consistent number of pleats. The skins are remarkably delicate—so thin that you can actually see some soup inside. After dipping one in black vinegar spiked with ginger, pop the whole thing in your mouth for a clean bite of pork and aromatics penetrating a refined broth (there's also a pork and crab filling, as well as a pricey truffle version). The xiao long bao are truly delicious, and clearly the best in town, though the playing field is quite small.

The Lack of Droop Means Not Enough Soup

Din Tai Fung's Famous Soup Dumplings

The problem, for those who know xiao long bao: there's not enough soup inside, and the soup isn't hot enough. When I lift a dumpling, there's no tell-tale, teardrop-shaped droop from the soup. In fact, there's virtually no droop at all. And then there's the issue of temperature. My dining partner for my first Seattle visit, a Taiwanese friend who similarly has eaten at Din Tai Fung in Taipei and at numerous other soup dumpling joints, has calculated that you should ideally wait 60-90 seconds from delivery to bypass "burn your mouth out" temperatures, after which you have a two-minute window of "just the right temperature" before the soup goes gets too cold.

My soup dumpling verdict on Seattle is the same as back in 2010 when Din Tai Fung opened in Bellevue: please make xiao long bao that leaves me breathless, not brothless. And when you get the additional broth in there, please make it hotter.

As for the rest of the menu, the food was decent, though consistently underwhelming, mostly lacking seasoning. I felt like everything could have benefited from a hit of MSG. I really wanted to love something, but had only a shrug-my-shoulders "like" of most items, while my Taiwanese friend summarized the meal as "meh." But it's just a week in, and based on the Bellevue experience, the slightly weak food will see some degree of improvement.

The big question revolves around the xiao long bao. The Bellevue dumplings are still subpar to my favorites just north in Richmond and Vancouver (at Shanghai River and Long's Noodle House), and to what I've had at Din Tai Fung in Taipei. (Note that in Taipei, I actually prefer Jin Din Rou's xiao long bao.) Regardless, the restaurant will be popular; based on the ongoing lines in Bellevue, I'm sure Din Tai Fung will be a big success in Seattle.

Check the slideshow for a closer look at Seattle's new Din Tai Fung.

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.