March Madness: 'Meatatarian' Edition...

Yep, that's right, I'm a 'Meatatarian'...I admit, when the 'Bacon Explosion' hit the Internet; I salivated - EXPONENTIALLY, for at least an hour...I will also admit that sites like 'This is why you're fat' make me outrageously happy, and I relish one day trying these triple bypass treats...Get over it...The sites wouldn't be featured on CNN if we weren't on to something...Meat is King right now and I think it's safe to say you're pretty lame if you don't join the in crowd and grab a burger wrapped in a pizza, covered entirely in a basket weave of bacon RIGHT NOW...I'm just sayin'...Loser...Anyway, it's March madness...In case you couldn't tell by all the gut-wrenching bracket-following to win that office pool going on around you...So let's laugh and relax for a moment...I present, March Madness: 'Meatatarian' Edition, by Paul Lukas

Bracket mania: Meat is very good

By Paul Lukas

Face it: When it comes to food, meat's the treat to eat that can't be beat. Show me someone who doesn't eat meat and I'll show you me eating that person's pork chop. And please, spare me your vegetarian moralisms -- if we weren't meant to eat animals, how come they're all made out of meat?

Vote: Best of the meats

Hungy? Good, now go show your loyalty to your meat of choice. • Click here to vote for your favorite meat

Ah, but which meat is the best meat of all? With so many meats to choose from, it can be hard to single out the champion meat, the crème de la meat, the meat de la meat. Fortunately for you, I'm here to sort the whole thing out for you. So loosen your belt and let's get started (winning teams shown in bold):

Beef Region

First Round

(1) Porterhouse steak vs. (16) Steak-umms

Steak-umms are the foundation of a good Philly cheesesteak. That's nothing to scoff at, but it can't compare to a well-marbled porterhouse. (8) Smoked brisket vs. (9) BBQ beef ribsTwo classic Texas barbecue meatstuffs in a fight to the finish! Purists will opt for the brisket, but meat is always better if you can pick it up with your hands and eat it off the bone.

(5) Rib eye steak vs. (12) London broil

If they tell you that you can eat only one more steak before you die, a bone-in rib eye is the one you want. It's also the one you want if you're going to eat steak every single day for the rest of your very long life. Trust me.

4) Filet mignon vs. (13) Hanger steak

I hate to break this to you, but filet mignon is for chumps. Flavorless and mushy (not tender -- there's a difference), it's meat for people who don't really like meat, sort of like vodka is booze for people who don't really like booze. A hanger steak, meanwhile, is 10 ounces of beefy bliss. This is like a scrappy mid-major beating up on a lazy, overconfident conference champ.

(6) New York strip steak vs. (11) Short ribs

Wanna mark yourself as a food rube? Try saying "New York strip" in New York. Nobody here uses that term (we say "shell steak"), except maybe at the local Ruth's Chris outlet, which is only for tourists and losers. But I digress. The real story is that short ribs are the bomb.

(3) T-bone steak vs. (14) Ground chuck

A T-bone is just a junior version of a porterhouse, and no self-respecting meat should ever be a junior anything. Ground chuck, on the other hand, is the basis of a great burger.

(7) Pastrami vs. (10) Corned beef

A world-class deli meat matchup! Corned beef is swell, but you can't beat a pastrami on rye with brown mustard. Wait, make it half a sandwich and a cup of soup, because man cannot live on meat alone (but don't tell anyone I said that).

(2) Standing rib roast vs. (15) Pot roast

Who doesn't love a good pot roast? Mom, if you're reading this (unlikely, since you don't know how to use a computer), I love your pot roast. But c'mon, not even the best pot roast can offer more than token resistance against a rib roast.

Second Round

(1) Porterhouse steak vs. (9) BBQ beef ribs

Remember how Fred Flintstone ordered those giant ribs that were so heavy that they tipped over his car? I'll take my beef ribs just a smidge bigger than that, please.

(5) Rib eye steak vs. (13) Hanger steak

Sorry, scrappy mid-major -- this conference champ is ready for you.

(11) Short ribs vs. (14) Ground chuck

The only problem with braised short ribs is that they're perfect for fall and winter but don't really work in the warm-weather months. A good burger, however, is good anytime.

(2) Standing rib roast vs. (7) Pastrami

There's something so primal about a massive rib roast. Pastrami, as wonderful as it is, can't compare.

Round of 16

(5) Rib eye steak vs. (9) BBQ beef ribs

The sad truth: This one went into so many overtimes that I fell asleep on the couch. But when I woke up, there was a nicely marbled rib eye waiting for me.

(2) Standing rib roast vs. (14) Ground chuck

One of the many, many great things about a rib roast is that you can use the rendered fat to make Yorkshire pudding. Another is that you get to say "rendered fat."

Regional Final

(2) Standing rib roast vs. (5) Rib eye steak

The bad news about a standing rib roast is that it's only suitable for holidays. The good news is that serving a standing rib roast basically makes any day a holiday. Even the grandest steak on the planet can't overcome that.

Pork Region

First Round

(1) Bacon vs. (16) Hog jowl

Hog jowl is very trendy right now in certain foodie circles. Bacon, meanwhile, has been trendy forever among everyone. Next!

(8) Pork chops vs. (9) Deli ham

Want to make a really good pork chop? No, I mean a really good pork chop? Start with an inch-thick chop and season it with salt and pepper. Sear it in a super-hot skillet for two minutes on one side and one minute on the other side. Then reduce the heat to low, cover the skillet, and cook for four more minutes per side. You can thank me later.

(5) Glazed ham vs. (12) Pulled pork

Glazed ham is soooooo overrated. Why put all that sugary coating on a nice piece of meat? Especially when you could have a good pulled pork sandwich instead?

(4) Roast suckling pig vs. (13) Boston butt

The funny thing about Boston butt is that it's not from the back end of the pig. It's the butt (i.e., short end) of the shoulder, which is at the front of the pig. And it's very good -- but it ain't no suckling pig.

(6) Pork tenderloin vs. (11) Scrapple

As Robbie Fulks sings in "The Scrapple Song," "Any old piece of the hog will do / The neck or the nipples or the toenails too." To my knowledge, no songs have ever been written about pork tenderloin.

(3) Crown roast of pork vs. (14) Canadian bacon

Did you know that 83 percent of the Canadian bacon consumed in this country is served on Egg McMuffins? Probably not, because I just made that up, but it sounds plausible, right? Anyway, slice me another chop off that crown roast, would you please?

(7) Prosciutto vs. (10) Cracklins

Good cracklins -- cooked pork skin, hot from the oven, a little salty and a little garlicky -- are one of life's most sublime pleasures. Good prosciutto is just good prosciutto.

(2) Spare ribs vs. (15) Baby back ribs

Quick quiz: Does the term "baby back ribs" refer to the ribs being (a) from a baby pig, or (b) small ribs? Answer: It doesn't matter, because baby back ribs suck. If you want a real rib experience, get a full slab of spare ribs and prepare for some serious bliss. (The real answer, by the way, is (b).)

Second Round

(1) Bacon vs. (8) Pork chops

Don't be embarrassed, pork chops -- there's no shame in losing to one of nature's most perfect foods.

(4) Roast suckling pig vs. (12) Pulled pork

This little piggy when straight to my plate. And if you play your cards right, maybe I'll leave a few scraps for you.

(3) Crown roast of pork vs. (11) Scrapple

If you really want to live high on the hog, use scrapple as the stuffing in the center of the crown roast -- the best of both worlds! But until that happens, the roast wins this showdown.

(2) Spare ribs vs. (10) Cracklins

Cracklins are a great snack, but spare ribs are a great reason to wake up in the morning. Cue Homer Simpson: Mmmmm, rrriiiibbbs.

Round of 16

(1) Bacon vs. (4) Roast suckling pig

Have you heard about the bacon explosion yet? Mildly intriguing, I suppose, but it seems like gilding the lily. Why turn bacon into such a production when it's already ideal on its own?

(2) Spare ribs vs. (3) Crown roast of pork

Little-known fact: Every Chinese restaurant in America is required by law to serve Chinese spare ribs with an exterior hue of Pantone 188. The ribs are also required by law to be the best thing on the entire menu. Interestingly enough, compliance is 100 percent.

Regional Final

(1) Bacon vs. (2) Spare ribs

Ask vegetarians what they miss most, and what tempts them to fall off the wagon, and most will tell you, "Bacon." There's a reason for that.

Sausage Region

First Round

(1) Bratwurst vs. (16) Bologna

Yeah, I like that Oscar Mayer song too, but let's be honest: Bologna is like boredom on a stick, only without the stick, and its primacy in our lunch pantheon is a sad commentary on life's very worth. A grilled brat, on the other hand, is what life is all about.

(8) Breakfast links vs. (9) Breakfast patties

Tricky choice here, especially since one's preference on a given morning can depend on so many variables (how much sleep you got, how hung over you might be, whether your favorite team just announced that it's going to be wearing history's most embarrassing sleeve patch for the entire 2009 season, etc.). On this particular morning, however, I say patties are sounding a bit more appealing.

(5) Italian sausage vs. (12) Merguez

I'm fond of merguez, an underrated lamb sausage that shows up in a lot of Moroccan cooking. But merguez is way too skinny to serve on a hero roll, which means it loses this matchup on that basis alone.

(4) Pepperoni vs. (13) Bangers

Bangers and mash is a quaint British dish eaten by quaint British people who wouldn't know a pepperoni pizza if it walked up to them on the Fourth of July and yelled, "In your face, Redcoats!" Not even a fair fight.

(6) Kielbasa vs. (11) Boudin

Bracket-buster alert! Unless you live down in southern Louisiana, you probably don't know about boudin, which is a shame, because those Cajuns know what they're doing when it comes to food. Take some pork scraps, some rice, some lard, maybe some crawfish, stuff it all in some sausage casings, and then give me a call when you wake up from your boudin-induced stupor. That's right, buddy, it's that good.

(3) Hot dogs vs. (14) Blood sausage

Yo, if I want a blood transfusion, I'll get in a car accident or something. Until that happens, keep that blood to yourself.

(7) Chorizo vs. (10) Andouille

We've got a multi-culti sausage grudge match here, with the Spanish chorizo barely eking out a victory over the French andouille.

(2) Salami vs. (15) Slim Jim

You realize there's almost no actual meat in a Slim Jim, right?

Second Round

(1) Bratwurst vs. (9) Breakfast patties

When are they gonna get around to putting a bratwurst illustration on the Wisconsin state flag?

(4) Pepperoni vs. (5) Italian sausage

Turns out Randall Simon isn't the only one who can beat up an Italian sausage.

(3) Hot dogs vs. (11) Boudin

Best hot dog of my life: a Kosher dog at the "O" in Pittsburgh in 1998. Love their fries, too. Only thing I can't figure out is why they bother to have salads on the menu (see the orange panel at lower left), since everyone knows salads cause cancer and hot dogs are good for you.

(2) Salami vs. (7) Chorizo

Until someone comes up with a chorizo version of this sign, salami's gonna win this matchup every time.

Round of 16

(1) Bratwurst vs. (4) Pepperoni

You know, the bratwurst song is even better than the bologna song.

(3) Hot dogs vs. Salami

Look, can you eat a salami at the ballpark? I rest my case.

Regional Final

(1) Bratwurst vs. (3) Hot dogs

OK, so I'm sort of oversimplifying here, but in many respects a brat is like a bigger, thicker, spicier better hot dog. Brats even take similar condiments. So why would you go with the smaller, blander version when you could have the bigger, tastier version? Two brats, please, with onions and mustard. Wait, make it three. And put another one on the grill, just in case.

Meatscellaneous Region

First Round

(1) Veal chops vs. (16) Deli turkey

Here's a good measure of how stupid we are as a nation: Our annual per capita veal consumption has been stuck at about 0.6 of a pound since the early 1990s. That translates to about one veal chop per person per year. Look, I eat about that much veal every week, and I'm sick of picking up the slack for all the rest of you!

(8) Chicken vs. (9) Osso bucco

I love me some good roast chicken. But I love osso bucco (braised veal shanks, an Italian classic) even more, in part because I can suck the marrow out of the bone in one big slurp. If that grosses you out, well, you probably stopped reading this bracket a long time ago anyway.

(5) Duck vs. (12) Cornish hen

I've never understood the complaint that duck has "too much fat" -- as if such a thing were even possible!

(4) Lamb chops vs. (13) Venison

I've tried really hard to like venison. The only thing I have to try hard to do with lamb chops is to keep from saying, "You gonna finish that?" to everyone else at the table.

(6) Lamb shanks vs. (11) Rabbit

When people say a particular food "tastes like chicken," it usually means they're too lazy to come up with a real description. But guess what: Rabbit really does taste like chicken. Braised lamb shanks, however, taste like heaven and a half.

(3) Chicken wings vs. (14) Turducken

I'm gonna let you in on a little secret: Turducken isn't very good. It's just a freak show masquerading as a meal. Chicken wings, on the other hand, are what made Buffalo famous, yee-haw!

(7) Turkey vs. (10) Veal cutlet

Y'know, there's a reason most people make turkey only on Thanksgiving. It's bland, it's a pain to carve, it's hard to cook it without either drying out the white meat or undercooking the dark meat, and the mere sight of it makes you instinctively think of the Detroit Lions losing yet another boring, lopsided game. Gimme a veal parm hero any day of the week.

(2) Leg of lamb vs. (15) Chicken tails

Here's another secret: The best part of the chicken is the tail. Equal parts crunchy, chewy and gooey, it's like a piece of candy, except it's savory instead of sweet. It's the chicken's secret weapon, and it's right up there with any other meat in this entire tournament.

Second Round

(1) Veal chops vs. (9) Osso Bucco

One of those hard-fought contests where it's a shame anyone has to lose. The favorite holds on to win, just barely.

(4) Lamb chops vs. (5) Duck

Why are lamb chops so often described as "fist-thick"? I don't know why, but it's an appealing comparison. And as much as I love duck, it has never inspired a cool metaphor like that.

(3) Chicken wings vs. (6) Lamb shanks

Conventional wisdom holds that there are two parts of a chicken wing: the drumette and the flat. But there's a third, overlooked part: the wing tip, located at the end of the wing. Most Buffalo wing recipes inexplicably call for removing the tip, but don't remove it -- it's the best part! Crunchy and chewy, it's a serious treat. Not quite as good as a chicken tail, but close.

(10) Veal cutlet vs. (15) Chicken tails

How good are chicken tails? So good that I plan to open a chicken tail restaurant one day. It will have an open kitchen, so customers can watch the staff chopping off the tails from the chickens and contemptuously discarding the rest of the bird in the trash. The menu will consist of two items: an appetizer-sized skewer of chicken tails ($27.95) and an entrée-sized skewer of chicken tails ($49.95). The only problem is that I haven't figured out how to incorporate chicken tails into a dessert. Yet.

Round of 16

(4) Lamb chops vs. (5) Veal chops

Easter is fast approaching, which means a lot of people will be eating lamb for the first and only time of the year. A pity, really, because lamb is delicious anytime. Then again, veal is delicious too. But all other things being equal, the redder meat always wins.

(3) Chicken wings vs. (15) Chicken tails

My chicken tail restaurant, incidentally, will be called The Pope's Nose, which is slang for chicken tail. And I will give a free dinner to any card-carrying pope! Which means the pope is gonna be racking up some serious frequent flier miles commuting from Rome to Brooklyn, because there's no way he'll be able to resist the lure of a free chicken tail dinner.

Regional Final

(4) Lamb chops vs. (15) Chicken tails

I know what you are thinking. You are thinking, "He's not really gonna take this chicken tail obsession all the way to the Final Four, is he?" Darn right I am, because chicken tails are this tournament's Cinderella story. They've languished in obscurity for too long, and this is their moment, baby!

Final Four

Semifinals

Standing rib roast vs. Bratwurst

There's something appealing about a brat's workaday, lunch-pail character, especially when compared with the upper-class aura of a fancy-schmancy rib roast. So brats make for a sexy underdog here. And like a lot of sexy underdogs, they get slaughtered once the game actually starts.

Bacon vs. Chicken tails

You know, most Cinderella stories don't have happy endings.

Championship Game

Bacon vs. Standing rib roast

In your heart of hearts, you knew it would come down to the king of beef against the king of pork. Let's try this the rock-scissors-paper way: Bacon covers rib roast (mmmm, bacon-wrapped rib roast!), but rib roast squashes bacon. Or to look at it another way, bacon is a perfect food but a rib roast is a perfect meal.

Paul Lukas has written almost as much about meat as he has about sports uniforms. His collection of vintage recipe booklets with the word "meat" in the title has been exhibited at the City Reliquary in Brooklyn, and his grilled chicken smells so good that it once convinced a friend to break her 12-year run of vegetarianism (prompting the friend's husband to say, "I think you just saved our marriage"). He doesn't really think salad causes cancer, but he has his suspicions about tofu.

Via ESPN.com

.FIN

Drake: So far Gone...

Ok, I'm on a roll this morning...A late roll, but a roll nonetheless...I say a late roll because, the mixtape I'm about to wildly encourage you to download came out quite a while ago...I've known about this artist for quite some time now through Colin Munroe, and some of you may even recognize him from Degrassi High (Yes, as in the teeny bopper show...He got shot...blah blah blah...Wheelchair kid...Forget all of that though...Shove it under your mental rug and forget about it...Put it in your pipe and smoke it?...I dunno, but this kids bad acting is NOT indicative of his rapping/singing skills)...Anyway, Drake is yet another Canadian artist who is exploding onto the scene via some really big names in the industry who have taken him under their wing (Wayne (What ever happened to Curren$y and Brisco?) and Trey Songs namely)...Don't get it twisted, this kid has ridiculous amounts of talent...He is probably one of only a handful of rapping singers (or singing rappers, what have you) that I respect for their unbridled talent (Cee-Lo and Andre 3 Stacks are 1 and 2)...With that being said, get Drake's latest mixtape 'So Far Gone'...There are so many guest artists on this that you actually want to listen to (Lykki Li, Santogold, Bun B, Lil Wayne, Trey Songs and more)...If you don't believe me, here's a few samples...These samples are subsequently my favorite songs on the mixtape...Peep...

November 18th

Houstalantavegas

Successful (Featuring Trey Songs)

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Why I wish I lived in LA: Kaws Exhibition...

Honor Fraser will host “A Long Way Home,” a new collection of work by Kaws beginning on February 21, 2009. The exhibition will include paintings and sculpture. “A Long Way Home” is Kaws’ first solo show in LA.

Honor Fraser

2622 La Cienega BLVD

Los Angeles, CA

I'v egot to make my way to the left coast soon, all of my favorite contemporary artists show there...I smell a hiatus in LA soon...At least if I go missing, you'll know where I am...

Via Highsnobiety

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Stussy DC x Commonwealth: "Historic" Tee Collabo and Event...

DC is abuzz with so many happenings for the upcoming Inauguration on January 20th (duh, loafer) and Stussy DC and Commonwealth are, as usual, on the scene...To commemorate the Inauguration, Stussy DC and Commonwealth have teamed up to create a must-have tee and throw a must-go-to party on the 19th...The tee features Commonwealth and Stussy logos as well as the now iconic Obama "O"...The special edition "Historic" tee will be released at the Pre-Inauguration event featuring Wale and Bun B (You will be reminded to attend this event again somewhere between tomorrow and Monday - and you will OBEY!!)...See details of the tee and the flyer for the even after the jump...

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Colin Munroe: Piano Lessons A/V Crack!!...

In case you didn't know...Colin Munroe is one of my favorite emerging artists and I do everything I can to promote his talent...His sound is innovative and his talent is incandescent...and I am forever grateful to him for making a video of my favorite song on his mixtape, 'Colin Munroe is the Unsung Hero'...'Piano Lessons' is produced by Black Milk (another one of my favorite emerging artists) and features Joell Ortiz...The dopetastic video was directed by Philip Sportel...For your listening and visual pleasure:

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Louis Vuitton x Stephen Sprouse: The Second Coming...

Ok, it's safe to say I'm excited again about fashion...My adoration for the fusion of street art and fashion has been well satisfied by the second collaboration of one of my favorite luxe brands and one of my favorite graffiti artists...I used to be a Louis Vuitton girl hella hard until I realized that they were lacking an urban edge and I grew tired of the Technicolor and drab brown colorways...Then in 2001, they did a collab with Stephen Sprouse that changed my perspective and I bought into it...Til I got broke...Then I grew bored again...Now, my appetite is whet and the neon colorways sealed the deal...This Thursday is the launch of the Stephen Sprouse collection at the Louis Vuitton Flagship store in SoHo...There is a preview for some of the collection after the jump...A few things to note:
A)Neon...Neon...Neon!! (Handbags, Sunglasses, Leggings, Shoes...Oh my!)
B)Stephen Strouse's signature rose pattern on wallets and handbags
C)Graffiti skateboard deck in a monogram skateboard trunk (Retails @ just over $8,000...Send your donations now)




Find out more about Stephen Sprouse and preview more of the collection here...
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Memories: By Chira Martin...

Chira is my best friend...She's the best friend a gal could have...And before I turn into a soggy-eyed sap, I'll end this by stating how blessed I am to have so many talented people in my life...

MEMORIES

They flow over and downwards and pool where thoughts have crossed only to be misunderstood. Their overture to an audience yearning for pleasure incites revulsion instead. Abruptly, they cease and are held in reserve until sensibility revisits the senses.

©2008 Chira Martin

You can check out more of Chira's talent on her blog, 'Through Shyra's Eyes'

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Clipse: Playcloths x Mixtape Launch...

I'll be there...You should too...Salubrious I'd say, but not sober yet slightly dubious too...That's what she said...Curious?...You should be...
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Soulsquad x Obama: Yes We Did...Get Yours...

My boy Damon, Owner and Proprietor of SoulSquad T-Shirt Printers, is always on top of the viral tees...Here's his latest masterpiece...Go cop one NOW dammit...You'll be glad you did...Also, support your local vendors and get your next T-Shirt Designs and Printing from Damon...Trust me, you'll be glad you did...

SOULSQUAD T-Shirt Printers
4553 Rhode Island Ave.
Brentwood, MD 20722
202.905.4143

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Converse x Barneys NY: Swanky Chuck Taylor

Chuck Taylor, the quintessentially universal classic shoe of every bodega, hood and suburb alike...This classic sneaker has been one of my favorites since a wee tot, but I always wished there was a pair I could wear when I play 'dress up/dress down'...Voila!...That dream chuck has arrived with Converse's collabo with Barneys NY to create a perforated, premium patent leather, Chuck Taylor Hi...It's available now in three colorways you can see after the jump...I suggest you cop at your earliest convenience...



Oh yeah, and don't forget about the Lupe Fiasco x Product Red joints releasing in February 2009...


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Butt-On: Come on baby light my fire...

Here's a great night light concept by Ashish Chaudhary for all you ass-obsessers out there...Dubbed the 'Butt-On', this aesthetically pleasing version of a night light also provides tactile pleasure with it's soft, silicone materials...Pinch on, pinch off, the Butt-On (*pinch-pinch*)...No worries, you won't get slapped in the face for it...

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New Tattoo: Om Mani Padme Hum

Here' 'tis...Finally got it...I feel more at peace now strangely...I know shitty camera phone pic sucks, it'll be replaced tomorrow...Until then, here it is...
**That is my ARM, by the way...Gotta love my ambiguos limbs...**

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Colin Munroe ((Heart)): Will I stay...

Check out Colin Munroe's new video for his song 'Will I stay'...If you have no idea who this phenomenal Canadian artist is; well, then you better ask somebody (ME)!!...He stepped out onto the scene with THE BEST remix to Kanye's 'Flashing Lights' I've heard called 'I Want Those Flashing Lights' and quickly gained MAJOR attention...Colin is currently wreckin' shit over at Dallas Austin's Rowdy Records...This guy is a good friend of mine and a talent that should be closely watched over the coming months...
For the new 'Will I Stay' video, more info, music and news on Colin Munroe, click here (TRUST me, you won't be disappointed)
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Oh my Jesus!!...Winos of the world UNITE!!...

I may have died and gone to wino heaven...Seriously...I am a fan of fine wine and $3.99 wine alike (I don't discriminate against ANYTHING...Not even my wine, sometimes you're broke enough or down enough to want the bottom of the barrel...I'm just sayin'...)...I'll be honest and say I'm not the best keeper of good wine which is why I typically lean closer to the $25 bottles of wine (If I can get a bottle to last more than a night that is...LOL)...The problem is that good wine should be served at and stored at the proper temperature or else it's not at its' full flavored and bodied potential...This is a difficult task to achieve at home...This is where this sleek and technologically perfect (at least by wine standards)store and serve contraption from Skybar steps in to assist you in accommodating and pouring your wines without compromising on appearance and function...dubbed the 'Wine Preservation and Optimization System', this cabinet houses three variedly chilled chambers to serve three different wines which are chilled to perfection...You can set the temperature yourself or choose from nine preset chilling options...Another innovative feature is the vacuum technology that helps to preserve wine for about 10 days without any change in its taste...You also won’t need a decanter, as this cabinet is equipped with a smooth pouring technique that decants a perfect glass of wine...The price is a little steep for my tastes at $1,000...But still a worthwhile investment for winos of the world like me!!...I got 5 on it!!
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Le Violon Rouge (The Red Violin)...

Again, another one of my all time favorite movies...I am partial to this movie as I am a violinist...But the story of the journey of this violin built on the fundamentals of true love and perfection personified by a violin is beautiful and brings me to tears to even think about it...I've loved many people and things like that and lost nearly all of them...*tear*...However, I like to think that those most perfect things and people that were loved by me that have gone away are on a beautiful journey of their own...That brings comfort to a weary soul...Watch the movie and you'll know where I'm coming from...

This is one of the best solos in the movie (played by Joshua Bell):

I regain more closure as I keep my composure and consciously confiscate the composition of my cerebral concerto...My vigor lives vicariously through the the virtuosity of my fingers upon my violin...

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Won't you be my neighbor?...Retard...

Damnit!...I really thought I was special...*Side note: Mr. Rogers was fly as hell!*

Here's something about Mr. Rogers you may NOT have known...Mr. Rogers was a BBoy...A rather awkward one, but hey...A for effort...Retard...

.FIN

Nintoaster...'Nuff said...

HAD to post this bad boy before I go on hiatus...This is fucking dope though...So someone of my own nerdy caliber gutted out a toaster and made it an actual working NES...The games pop up just like toast would when done...Genius for us geeky people who like quirky things like this...Pure genius I'd say...I''m blowing into my cartridges as we speak...And yes, that DID have purposeful sexual innuendos...*wink*

.FIN

I'd like to thank the Union workers for Labor Day...

This was probably one of the most epically perfect days of my 27 years...
Wish we could've gone here...The Mosaics were aesthetically pleasing to me...

FYI: I can taste the difference between the grapes and I make GIANT sammiches...

"There is a light that shines, special for you aaaand me"

Perfection aka Brian...

This is the very essence of Summer and Labor day (photo by Brian)...
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I'd pay '5 milli'...Jimi Hendricks=Genius

On a warm March night back then in 1967, Jimi Hendrix displayed awesome showmanship playing his Fender Stratocaster at Finsbury Park in London. He wowed the audiences with classics such as “The Wind Cries Mary” and “Purple Haze.” The acclaimed guitarist and rock god did not stop at just enthralling the audience, but also did the shocking act of burning a guitar the first time in his life. The incident itself was notorious enough to make the guitar an object of great value. Collectors and rock pilgrims have waited and hunted for the Fender Stratocaster for years and finally, it was found in a garage last year.

The guitar has the telltale burn marks and is going to please any collector. The guitar will be auctioned at the Idea Generation gallery in London and is expected to raise about $886,000. The auction includes many other rock memorabilia such as John Bonham’s (Led Zeppelin) drum kit and Elvis Presley’s last remaining fingerprints. The “It’s More Than Rock and Roll” memorabilia auction is likely to attract a number of collectors from all over the world. If you wish to own the coveted Fender Stratocaster, you know how much you may need to shell out.

via BornRich

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I'll have a double shot of light, chilled please...

This is insanely amazing to me...A liquid lamp??!!...This design was created by designer, Christina Ferraz Rigo, to demonstrate the fact that light is not attached to the bulb itself, but is rather its' own entity that can be manipulated at one's will...Aesthetically and artistically, this innovation reigns superior to traditional lighting...I'm not too sure about its capabilities to actually light a whole room, but the effect and the mood set by this liquid light is quite a conversation piece(or lack thereof depending on the situation...tee hee)!

Here's what the designer has to say about her creation:

"My first lamp explores the greatest metaphorical potential of my project by presenting liquid light in its most pure state: as a liquid contained in a bottle that can be manipulated as liquids normally are. Along with this bottle, I have created a set of two glasses that represent a lamp and a bulb – see pictures on the right. By pouring the liquid light into the glasses, the object meaning is given to the light – two new lamps have been created. However, the liquid remaining in the bottle reminds you of its intangible essence – there is no need of a lamp in order to have light. Light remains unattached to an object and able to be placed in any imagined context. I have used the quotidian gesture of pouring as a way to attach, or detach, light to its archetypes.

For the other lamp, I worked with the pervasive idea of the lamp. I worked with proportions and shape in order to create a perfectly recognizable archetype of a lamp. Alongside this process, I implemented the idea of liquid light by using the archetype of liquid, a tap. Therefore, I created a lamp that looks typical when first seen, but creates a hint of curiosity and delight when a closer look is given and the tap on it is noticed. The user starts then to imagine how the lamp would work, and ends up discovering that the lamp switches on – gives light – when the liquid light starts to fill it. In order to switch it off, the tap has to be open and the liquid released."

Here's a video demo:

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