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A herd of buffalo can move only as fast as the slowest buffalo. When the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members.
In much the same way the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, we all know, kills brain cells, but naturally it attacks the slowest and weakest brain cells first. In this way regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine.
That's why you always feel smarter after a few beers.
- worldwidewebsources -
Did you intend to post that in its most appropriate thread?
This one that doesn't mention spirits of any kind!
There's a new Japanese Steak House on Ninth Street, we go to check it out. I like Japanese food immensely, sushi, sashimi, all the raw stuff, and go for ramen, the noodle soups. A steak house should be worth a try. After shedding our shoes at the door, we enter a barn-like, wood beamed structure, a feudal hall. It's lined with polished dark wooden tables a foot off the floor, in pits so our feet hang down. Neat, hides the hole in my sock.
An electric grill in the center of our table starts to glow as we order steak and seafood ... a half a pound skirt steak, half a pound flank, sliced very thin. The meat shows up marinating in a sweet teriyaki sauce. oh dear. Wonder if I could have ordered it without the sauce. Sometimes that's a bit off putting with Japanese dishes, sugar everywhere. Why?
Still, it's an experience. Deftly transfer meat to the grill using chopsticks, char one side, turn to do the other, and devour the sizzling slices. There is a choice of three dipping sauces, one sesame seeds in some sort of plum sauce, a lite plum sauce, and a plum sauce. Never did use them, and there was no use asking for some hot sauce what with the teriyaki.
Seafood turned out to be a piece of salmon, in foil for steaming on the grill with just a hint of butter, a generous helping of king crab pieces split in half, some whole shrimps, and scallops, all of which takes but a couple of minutes to cook to perfection. Scallops stick to the grill, think we should have put them in with the salmon, but the crab is best, the shell turns pink, and the flesh pops right out. A few veggies are an afterthought ... a quarter-slice of corn, some green pepper and cabbage, not bad when singed. Same sauces, though.
The two Japanese students on the other side of the screen finish eating before us, from the looks of it they had much the same we did. Felt good, nice place, but gotta find out if I can get some plain slices of beef with hot sauce on the side before I'll go back.
Hot Hot Hot
World Records. Phoenix Inferno.
It was near 130°F in Death Valley this weekend when Jon Rice yet again survived his yearly one-mile run while dressed as Darth Vader ... “Darth Valley” run, get it?
“I don’t agree with anybody else doing this,” he said, “I don’t even really agree with me doing this, particularly.”
Meanwhile most of us are looking for cool. Perhap these pix from 2006 will help a little?
I really wish they would stop making a big deal out of Death Valley. The word Death should tell people a lot. Death Valley is approximately an hour's drive from my desert home town. We feel for the families of these people that choose to go into Death Valley in the 'summer', but it is stupid to go to Death Valley with no experience, especially in the summer. What few businesses that are even out there, are closed during the summer months. 120 to 130 is normal in the summer in Death Valley.
Sad to say, but when flat landers go where they have no idea, have no experience, in deserts, mountains, or even swamp/bayou, they risk death.
For them to say world records, when they know most will never do the research themselves to find out that they either don't know what they are talking about, or flat out lying.
Still too hot for me. I am definitely not going to retire anywhere down that way. At one point I thought Seattle was cool but they've been having a rough time there with storms and heat as well.
I'm happy here in New York even with the smoke from Canada and the current warmer temps.
Even though my desert hometown could get 110+ heat in the summer, here in southern Louisiana, the humidity is horrible. If I had choice, I'd take dry heat any day.
Be careful, smoke is not healthy for anyone. Maybe a good air filter in your house, with extra filters?
It's one of my favorite and simplest dishes: Turkey Thighs. They usually come in a package of two, I pick the smaller ones which are just right for one hungry person each. Usually I put them in a plastic cooking bag, shake them up with a package of dry onion soup mix and then put them in a 350F oven for an hour an a half. The meat ends up melting in your mouth. Add a big salad and some starchy stuff if needed - mashed potatoes are heaven with the juices from the bag.
What with the heat got me thinking I should try doing this stovetop instead of the oven. It worked much the same. Salt, pepper and brown the pieces on both sides in a dutch oven type pot, toss the thighs in the onion soup mix and add just enough water to cover the bottom, then cover and turn down the heat to a low simmer for an hour and a half, works just as well as in the oven.
A simple Red rounds out a satisfying dinner. try it sometime!