bouche

That answers one of my big questions.

It turns out that the final images of the episode were added by ABC, and were not part of the final story. I really thought they meant something....like what the guy in that article thought too.

buy a coffee and leave 5 bucks.

There are a lot of empty holes left unfilled, but they don't all have to be filled for a good ending. The big issue I had with the purgatory side-flash is that every wrap up is saying that everyone went on to live long an happy lives...and Hurley the longest thanks to the island. So how come their purgatory all started at the same time? I suppose you could assume that once they were all dead, they're journey would start, but I'm not buying that. I think it's a hole in their story.

From Food & Wine magazine's feature on mexican dishes, I found this quote standing out of context

from awkwardfamilyphotos

I'd like to see you make a cake that looks like a line-6 DL-4

I want to make this. I need a couple of days to pull it off. Has anyone here pulled this off, or even tasted this? Nanjing Saltwater Duck A duck dish to die for Ingredients:(any decent Asian grocery should have all of these) 1 large duck, at least 1.5 to 2 kg Dry rub for duck: 100 g Sichuan peppercorns 100 g sea salt Master Stock spice mix: 100 g old ginger, sliced 6 stalks spring onions, cut into 4 cm lengths 100 g rock sugar 100 g sea salt 5 star anise pods 5 cinnamon quills 3 tsp fennel 3 tsp cumin 3 tsp Sichuan peppercorns 1 whole dried Chinese citrus peel 50 g licorice root slices 5 liters water Method: 1. Prepare the dry rub by toasting the Sichuan peppercorn and salt mixture over a gentle fire. When the mixture releases its fragrance, remove, cool and pound the mixture until the peppercorns are well incorporated with the salt. 2. Rub the mixture vigorously over the duck skin and pay equal attention to the body cavity. Make sure a generous layer of the salt/peppercorn mix covers the whole bird. Place the duck in a zip-lock bag and let it stand in the fridge for at least 48 hours, longer if possible. 3. While duck is marinating, prepare the white master stock. 4. Place all the dry spices in a muslin bag (or soup bag), tie tightly and add to a full pot of water (about 5 liters). Bring to a boil, add the salt, rock sugar, spring onion sections and the old ginger slices. Allow the master stock to return to a boil. Skim the surface to remove any scum. 5. After 5 minutes, reduce to a simmer for 30 to 45 minutes. Remove the ginger and spring onions. Keeping them in the stock will make it bitter.But leave muslin bag in forever! 6. On the day you want to cook the duck, rinse off the bird in COLD water and let it sit covered in iced water for an hour. This will remove the surface saltiness. 7. Bring a pot of water to the boil and plunge the duck in. Immediately remove and refresh in ice-cold water. This step tightens the skin, and removes any "flabbiness". 8. Heat up the white master stock and when this is boiling, ease the duck into the pot. Bring the stock back to boiling point, then IMMEDIATELY remove the whole pot from the stove. Set it down to cool, with the duck still in the pot. 9. After half an hour, drain the duck and allow to cool completely. 10. When the master stock has also cooled to room temperature, replace the duck and allow it to sit in the stock overnight. 11. To serve, remove the duck, drain well, and cut into serving pieces.( or you can deepfry @ this point-- to die for) 12. Return the master stock to the stove and bring it up to the boil. Turn off the heat, cool and store. The master stock gets better and better with every duck it cooks, so make sure you keep it safe in a corner of the fridge.

i've always thought that it'd be great to own a vertical broiler and stack marinated chickens like you see at the schwarama shops. Though I don't know who would eat all the chicken if I did that. Block party?

i love it. though I wouldn't want to give any crazy hungry people any ideas or targets.

That looks like a chocolate swirl cheesecake.

I love to put technology into perspective by looking back to around 1982 and point out that Google's doodle banner is way more fun and way better than the home version of Pacman for the Atari 2600. HL2p2ANFlQ4

Awesome! now check out my score in this screenshot!

Isn't everyone a VIP at west fest?

Let's all get these super chairs rocking for Ottawa Bluesfest!

The run has been extended due to popularity and they said this WASN'T a publicity stunt? How about the KFC BUCKETS for the CURE breast cancer campaign? 2 viral campaigns in the last 2 months? Who did they hire that came up with both of these campaigns? Sounds brilliant to me. This latest one has people going apeshit as well, but it's being talked about.

when did tunes go up to $1.29 friggin' steve jobs and his 30 more stupid cents. oh well.... for jeff...and the heros....

Happy Birthday Andre! hope you stayed home from work to get drunk.

Isn't that exactly what the blue rodeo superfan was looking for?

i likes that poster.

I just watched this video in its HD form. Nice. now this song is stuck inside my head.

please describe your meal at the indian joint. I'm hoping that you at least got some tagine action ! i'm getting hungry man.

jeff makes the video. i'm going to buy this f'n song just because of jeff..... oh and the heros.

are you calling me an idiot?

ok, i'll make an extra plate for you. .... guitar players.