• Wikipedia has just informed me that sports car was a "Matra Murena". I rather w (@YouTube http://t.co/8DT9Y8wv) 00:58:17, 2012-05-16
• Okay, so been told since the package has been delivered, the fees may have been included. So maybe Expo afterall? 01:54:23, 2012-05-16
• At this point so uncertain may just come by for the drinks. The pub's not part of the con. 01:55:32, 2012-05-16
• @DaVintie Shoulda said in the Livestream chat! :) in reply to DaVintie 02:10:19, 2012-05-16
• Put the 2 sketches I did on Livestream to my FA scraps. Enjoy some dark Inspector Gadget concepts; http://t.co/9NP2mKRO http://t.co/FaTkvMfN 02:12:48, 2012-05-16
• @inmywindow What lovely hemispheres you have in reply to inmywindow 15:51:39, 2012-05-16
• Sanding disk is working again :) 16:25:41, 2012-05-16
• @ThrashWolf @Evilsquirrel123 @SaberhagenGryph I want to try a rabbit korma. in reply to ThrashWolf 16:38:13, 2012-05-16
• My poor luffa plants. Only one has sprouted, no others look likely. Single plant seems to have stopped at the 2-leaf stage too. 17:07:32, 2012-05-16
• @MsLisaRogers Looking up recipes for a nice seafood risotto now. Off to the shops on friday! in reply to MsLisaRogers 17:19:47, 2012-05-16
• I liked a @YouTube video http://t.co/h4ZDJhWM Starting up: the 10 essential questions 17:48:20, 2012-05-16
• @JezzKitty Gonna go for it then? :D in reply to JezzKitty 17:49:28, 2012-05-16
• Note to self: Buy things for this on friday: http://t.co/1rwhD9iH 17:51:04, 2012-05-16
• Also Note to Self: This is the start of something: http://t.co/kIxvydnD 17:53:02, 2012-05-16
• If Greece does "crash out" of the EU, with no government in place & economic oblivion, seems a prime opportunity for a neighbour to invade. 18:02:17, 2012-05-16
• @NoodlesHusky Turkey sounds best funded to mount an invasion, but also sounds politically unlikely. More likely to "adopt" Greece I'd think. in reply to NoodlesHusky 18:14:47, 2012-05-16
• @NoodlesHusky Actual military offensive would seem most likely to be Russia via the Black Sea. Though would mean crossing Turkish soil. in reply to NoodlesHusky 18:16:56, 2012-05-16
• @NoodlesHusky Still looks like a "hands off" interest there tho. Getting a whole country via it tho might tip the balance. in reply to NoodlesHusky 18:19:39, 2012-05-16
• @NoodlesHusky With their oil backing and NATO membership, a purely economic & administrative takeover seems more likely though. in reply to NoodlesHusky 18:20:40, 2012-05-16
• @julesmattsson Maybe she thinks we shouldn't hear about the fire at all. It'll only give them more attention! in reply to julesmattsson 18:42:44, 2012-05-16
• @ZeroShiBlue Maybe a warm-pack around the shoulders? in reply to ZeroShiBlue 18:53:05, 2012-05-16
• The phrase "balls deep" is crude, but gives me a lovely shiver down the spine. #bestfeeling #sex 19:14:44, 2012-05-16
• @thepandalion Lol, thankyou hon :D in reply to thepandalion 20:06:53, 2012-05-16
• Heeee, actually getting somewhere down here. :) 20:52:37, 2012-05-16
• @thehackables Listened, fun! Hoped that toy boat gets used for sonar-mapping. Also, bigger vending machine on ebay, #261024000895 21:11:00, 2012-05-16
• Having one of those evenings where I'm mildly irked, feeling I'm always the one to message others first, not the other way round. 21:24:26, 2012-05-16
• Battery box repaired. Inline fuse had gone. Does need a redesign tho. 22:18:39, 2012-05-16
• Large portion of workshop floor now clear! Can probably cope with it now!! Mostly projects rather than junk sitting about. 22:32:57, 2012-05-16
• @FlamboyantWreck You may need the staff too, to fight off fans in reply to FlamboyantWreck 22:37:25, 2012-05-16
• I liked a @YouTube video http://t.co/MYuHt06h Cat Johnson we're done here 22:42:52, 2012-05-16
• I liked a @YouTube video http://t.co/5CCNQQUm New Cave Johnson Quotes from the new Portal 2 DLC 23:09:27, 2012-05-16
• @CharlesYarnold @fridgehead @thehackables The little blue boat. The idea I had way-back was to look for motorbike allegedly in local lake. in reply to CharlesYarnold 23:14:11, 2012-05-16

Mirrored from The blog-hub for Peter "Sci" Turpin.

http://cellar.org/showthread.php?t=27355&goto=newpost

Rubberboy



Okay, so he is the most flexible guy around. How does that make him a super hero?

Magnetic man



Stuff sticks to this guy and so strong is the attraction that he put an iron plate on his belly, attached a hook with chain and pulled a car 20 meters.

Okay, so maybe this guy could come in handy.

For more amazing people and a videos of Rubberboy, jump on over to Oddee. Enjoy!

http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/QgUS0zO9W7I/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html

[Photographs: J. Kenji Lopez-Alt]

Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's "Butcher's Butter" in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it is always ribeye cap.

Did it have a precursor? It did, indeed it did. In point of fact, there might have been no ribeye cap at all had I not loved, one summer, a certain initial ribeye steak-rind. In a backyard in New Jersey. Oh when? About as many years before ribeye cap became a desirable cut as my age was that summer.

You can always count on a Serious Eater to rip off good Russian literature

I've harbored a secret love for this particular cut of meat for well over a decade, yet our love was so forbidden that it was hidden, even from myself. Whenever I'd order a big ribeye steak (medium rare, please) or throw a bit old cowboy chop on the grill to sizzle away, I'd unconsciously start salivating with a singular thought in my mind: give me some of that delicious cap. Did I know what the cut was called? No. Did I know why it was tastier than any other part of the steak? I had an inkling. All I knew for sure was that those few precious bites along the outside edge of the ribeye—those bites that looked as if they were going to be tough and chewy—were the richest, butteriest, tenderest, beefiest bits of steak I'd ever put in my mouth.

Oh, how I longed to have a steak made up entirely of those few precious bites.

Well, my friends, my prayers have been answered, because our friends over at The Double R Ranch are offering an entire 18-ounce ribeye cap. Enter to win it here!

So what exactly is a ribeye cap? Well if you take a look at a ribeye steak like this one:

There's the bone, then there's the large eye of meat attached to it, then around that eye of meat is the spinalis dorsi, the ribeye cap. If you trim it off from the ribs before cutting them into steaks, you end up with an entire muscle about 16 inches long, 8 inches wide, and an inch thick. This is the gold you are looking for.

We all know that ribeyes are the most flavorful premium steak available, while tenderloin is the most tender. Well, my friends, the ribeye cap has the best of both worlds. All the flavor and juicy fat of a ribeye, with the tenderness of a tenderloin.

It's a boneless cut that is best cooked using high heat methods. That is, either in a screaming hot cast iron skillet or over a grill. Because it's relatively thin, you can cook it all the way through on the hot side of the grill (flipping frequently), without the need to finish it off on the cooler side.

It's admittedly pricey at $99. But after having cooked my way through one this weekend, I can guarantee you that you will not find a meatier, more tender cut of beef anywhere. Not in a steakhouse, not in a fancy-pants restaurant, not in the hall of the cow gods themselves. It'll serve two hungry people, or four moderate meat eaters (I used mine to feed my family of 6 after a few big appetizers and nobody complained at the portion size). It's so buttery that you don't really need a big hunk of it to yourself. This is a steak to savor, not gorge.

Again, if you want a chance to win one for yourself, head over to our giveaway, courtesy of our friends at Double R Ranch. The contest runs until Friday.

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.

http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/pYwT1aNZlRc/first-look-new-bar-la-cocktails-at-la-cuevita-los-angeles-highland-park.html

From Drinks

VIEW SLIDESHOW: First Look: Cocktails at La Cuevita, Los Angeles

[Photographs: Christine Merson]

After months of renovating the "Little Cave" that gave La Cuevita its name, the opening of this Mexican-themed bar from the group behind the acclaimed Thirsty Crow and Bigfoot Lodge has been hotly anticipated in Highland Park. Bar manager Jason Mort has watched mezcal gain in popularity in recent years. "We wanted to create a menu that plays on the classic cocktail while adding smoke and heat," he told us. Mort and acclaimed bartender Copper Gillespie worked together to give well-known mixed drinks just the right mezcal twist for a bar that aims to transport its patrons to a Mexico of generations past.

Prefer to sip your spirits straight? La Cuevita's menu also includes over 50 different tequilas and 37 different bottles of mezcal from 15 different distilleries. "We plan to constantly do tastings," adds Mort. We're guessing La Cuevita will become a destination for agave lovers in the neighborhood and beyond.

Check out the cocktails in the slideshow above, or swing by La Cuevita at the address below.

Name

5922 N. Figueroa Street, Los Angeles 90042 (map)
323-255-6871; lacuevitabar.com

About the Author: Madisen Treu is a Los Angeles based writer who loves all things beer and food. She can be found to frequent any local spot with a quality selection of beers on tap and tasty burger on the menu.

http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/fePOhqMEIBw/best-books-about-grilling-and-barbecue.html

[Photo: Joshua Bousel]

It's easy enough to throw some steaks on the grill, but if you're really into grilling, you just bought your first smoker, or you're a longtime barbecue obsessive, it's worth looking around for some inspiration beyond the basics, and some tips for upping your barbecue game. Here are a few books we love to get you through grilling season.

Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe

"I can't say enough about Peace, Love, and Barbecue by the father-daughter team of Mike and Amy Mills of 17th Street Bar and Grill. Although many years old now, it came out just as I decided to buy my first smoker, and quickly became my bible in learning the ropes in creating excellent barbecue. A mixture of recipes from a man simply known as "The Legend," and stories of the pitmasters who helped shape our nation of barbecue, this is a must read for cookers or barbecue fans alike. The table of proper temperatures for barbecue meats in the back is worth its weight in gold alone."—Joshua Bousel, Grilling Columnist

Buy it on Amazon, around $16 »

Wicked Good Barbecue by Andy Husband and Chris Hart, with Andrea Pyenson

"This book, Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World hit the shelves this winter, just when I decided to take up competition barbecue. Written by Andy Husbands and Chris Hart of the immensely successful IQue barbecue team, this is the first barbecue book that I've seen that doesn't hold back the secrets of what it takes to make award-winning 'cue. The recipes go in depth, showing all the steps, timing, and temperatures needed to churn out meats that have the deep flavor profiles and strong presentation that win competitions.

But that's just the beginning—this book goes way deeper, branching out into the territory of pig ear terrine, duck pastrami, and other unique recipes. I also have to give a shout out to my buddy Ken Goodman for the photography, which makes this book as mouthwatering as it is informative."—Joshua Bousel, Grilling Columnist

Buy it on Amazon, around $14 »

Grill It! by Chris Schlesinger and John "Doc" Willoughby

"Chris Schlesinger's East Coast Grill is a Cambridge institution, and Doc Willoughby's got the technical know-how to write a first-rate, real science-based cooking manual. Combine Chris' restaurant flair and Doc's brains, and you've got a grilling guide to reckon with."—J. Kenji Lopez-Alt, Chief Creative Officer

Buy it on Amazon, around $13 »

Seven Fires by Francis Mallmann

"Francis Mallmann's Seven Fires takes the primal love of fire to a whole new level. The Argentine chef has penned a unique volume devoted to the art and craft of cooking over a wood fire. The flavors that come along with charring are Mallman's passion. Mallman's seven fires are made up of the following cooking methods:

• Parilla: A cast iron barbecue grate set over hot coals, such as a hibachi or kettle grill.
• Chapa: A flat piece of cast iron set over a fire. Similar to a griddle.
• Infiernillo: Two fires with a cooking level between them. Literally translated to "small inferno."
• Horno de Barro: A wood-fired oven
• Rescoldo: A method of cooking by covering the ingredients with hot embers and warm ashes.
• Asador: A method of cooking whole animals, typically pig, goat, and lamb, which are butterflied and fastened with wires to an iron cross with two cross pieces.
• Caldero: A large cast iron kettle or Dutch oven.

Through wood-fired grilling Mallman explores the diverse cuisine of Argentina which has been influenced by both Europe and Native South America. Don't worry if you're not about to go and break out the welding gear and dig a fire pit in your back yard—Mallman offers smaller scale options for all of the recipes in this book."—Caroline Russock, Cook the Book

Buy it on Amazon, around $20 »

Smokestack Lightning: Adventures in the Heart of Barbecue Country by Lolis Eric Elie

"Driving from one side of the country to the other, our heroes—a Louisiana writer and a Memphis-raised, New York-based photographer—explore the roots, manifestations and impact of barbecue as part of American culture. One chapter focuses on the visceral narration of
pit-smoked barbacoa. Another reaches deeply into formative years on the south side of Chicago. Another documents Juneteenth, a reverent and raucous relic of an independence day for black America. The complete collection of tales is simmering long form: vibrant in its respect for regional character, tactful in its blend of observation
and rumination, and honest in its conclusions about the journey. Smokestack Lightning is a book that cannot be recreated or grafted, and as a piece of storytelling it stands head and shoulders
above its peers in the "barbecue" section."—James Boo, Barbecue columnist

Buy it on Amazon, around $20 »

Barbecue: The History of an American Institution by Robert F. Moss

"Documenting its subject from pre-Republic times to the present day, Barbecue: The History of an American Institution draws on ten years of food research to highlight intersecting narratives in the history of the United States. It's an accessible foray into culinary evolution with a journalist's sense of style—in his scholarly approach to smoked meats, Moss replaces the repetitive talking points of
television, magazines and lesser books with an engrossing set of stories. If you've ever wanted to know why American barbecue matters, this book is nothing short of essential."—James Boo, Barbecue columnist

Buy it on Amazon, around $25 »

Tell Us Your Picks!

We've shared our favorites, now tell us yours. What books do you turn to for grilling and barbecue inspiration?

http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/SzscxgXwej8/dinner-tonight-david-tanis-pasta-with-squid-a.html

[Photograph: Blake Royer]

I first encountered the combination of squid and white beans in the famous tapas bar Bar Pintxo in the Boqueria market of Barcelona. There, tiny white runner beans are the bed for squid seared on a screaming hot flattop; a sauce of olive oil and the squid's ink gives the whole plate a round, salty tang. In a country of incredible food, it remains one of the best things I've eaten.

Why I Picked This Recipe: With the memory of that dish in my head, I turned to this recipe in David Tanis's marvelous book Heart of the Artichoke. Tanis, who is chef at Chez Panisse half the year and hosts dinners in Paris for the remainder (what a life), has published a couple of cookbook gems in the last few years. In this recipe, the addition of pasta helps stretch it into a full and more economical meal.

What Worked: The flavors and textures worked as well as I'd hoped: the pleasant chewiness of the squid, the smooth creamy beans, and the bold use of fresh marjoram as a major flavor alongside garlic and red pepper flakes. This makes a great bowl of pasta.

What Didn't: I found that ratios of ingredients in this recipe were off. It called for far too much squid than can be cooked successfully on a home burner without crowding a pan. This crowding prevented getting a deep sear on the squid before it become rubbery, which I missed. The way the tentacles get almost crispy is my favorite part of cooking them.

Suggested Tweaks: I've already adapted the recipe below to call for less squid, and to preheat the pan ahead of time so it's as hot as possible before the squid is added. My other suggestion is to squeeze lemon over everything for crucial acidity, and tone down the red pepper flakes to 1/2 teaspoon. Another idea altogether would be to lose the pasta altogether, and simply serve this is a bean salad with the squid on top.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/ZRL0lnHD0nA/british-bites-pork-pie-british-savory-pie-how-to-make-recipe.html

[Photograph: Sydney Oland]

There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it.

There are two well-known versions of this dish, the first being the classic which uses minced and cured pork, which retains its lovely pink color when cooked. It's also cooked in a mold or pork pie dish so that the straight-sided silhouette can be achieved. The second is the Melton Mowbray pork pie, using uncured pork as well as a hand-formed crust. My version of the pork pie is somewhere in between, using a combination of cured ham as well as fresh ground pork, but still retaining the traditional straight-sided shape.

I have included a recipe to make pork stock, which will set into a gelatin. But if you have a hard time finding trotters, or just don't have the time, setting a boxed chicken stock with gelatin is a fine substitution. Make sure to take the time to season the stock before you add the powdered gelatin; a dash of sherry goes a long way if you happen to have a bottle sitting around. If you don't happen to have a jar of marmite, a minced anchovy fillet can be substituted. But if you do, the slightly bitter, salty yeast paste makes a great addition, although not entirely traditional.

Once you've made you're pork pie, and gotten your gelatin set, you're ready to slice and serve. A few things to have alongside your pie would be a bottle of HP sauce, a couple of different mustards, a few pickles and chutneys, and a tall cold pitcher of dark bitter ale.

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/K0uI-usX7l0/navigating-tokyo-ramen-street-first-avenue-tokyo-station-japan-rokurinsha.html

VIEW SLIDESHOW: Navigating Tokyo 'Ramen Street': 8 Great Ramen Stops, All in One Place

[Photographs: Jay Friedman]

We may be experiencing a ramen boom here in the United States, but that doesn't mean Japan can't have its own ramen boom. Evidence: Just one year ago, Tokyo Ramen Street opened in the First Avenue Tokyo Station retail center, which includes about 100 stores and restaurants. Here you'll find "Tokyo Character Street" with gift stores selling merchandise featuring popular Japanese anime and other characters, as well as "Gift Plaza" with its traditional Japanese confections—but our focus is on the ramen restaurants.

First, you must find Tokyo Ramen Street amidst the labyrinth of passageways, shops, and restaurants that comprise the Grand Central Station-like Tokyo Station. Watch for signs, or even better, ask someone official-looking "Ramen Street, doko desu ka?"

Eight of the best were invited to open at Tokyo Ramen Street, and the response has been stunning. The restaurants are open 11 a.m. to 10:30 p.m. with some variation, but go during prime lunch or dinner hours, and you'll be sure to find lines. The longest lines are always at Rokurinsha, famous for its thick noodles served tsukemen-style with dipping sauce, where people are known to wait well over an hour for a precious seat.

With historic male appeal (though that's changing), the ramen restaurants are mostly filled with salarymen (businessmen) in their ubiquitous white shirts and dark gray jackets—some wearing paper aprons to protect from oil stains. They wait patiently in the long lines, utilizing the time to message on their cellphones. Waiting times exceed eating times, as some say you should slurp your noodles and soup in seven minutes so that the ramen doesn't get soft. And then it's back to the hustle-and-bustle of work life.

If you're not a salaryman, you'll have time to survey the scene. For non-Japanese newcomers, there's a mix of mystery and confusion, and it may be difficult to find someone to help. Posters and even a video provide information about the types of ramen available, so check out the photos. Or look inside the shops to see what kind of noodle bowls people are eating. Choices will include broth bases of miso, shoyu (soy sauce-based), and shio (salt-based), as well as other options.

When you find what you like and decide where to eat, you'll typically need to buy a ticket from the machine at the entryway. Look for photos of ramen bowls on the machine. If you need help, there should be a worker nearby, and if you're not sure what to order, ask for the "ichiban no ramen, kudasai." (It means "number one ramen, please," but the worker will probably be confused and just point you to the first ramen on the machine.) Hopefully they'll direct you to a good one. Ramen bowls tend to run just under sen (1,000) yen, or about $10. Other buttons on the machine will be for eggs, extra noodles, meat, or side dishes.

Given the quality here, you're unlikely to make a bad choice--just, perhaps, not your first choice. But maybe you'll discover something new in the process. Enter the dining room, and you'll hear the chefs welcome you with a scream of "Irrashaimase," the rumble of trains passing by, and the sounds of slurping from happy customers, yourself the next one.

Click through the slideshow for a tour of Tokyo Ramen Street »

Tokyo Ramen Street

At First Avenue Tokyo Station (map)
B1F Yaesu South Exit
tokyoeki-1bangai.co.jp/ramenstreet

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.