Doofus Of The Day #1,013

One has to feel sympathy for today’s award winner, a restaurant owner in China.  He meant well, and his idea was good – it just wasn’t properly executed. An all-you-can-eat restaurant has racked up thousands of pounds worth of debt and been forced to close because diners ate so much food. Chinese restaurant Jiamener was open for less than a month despite having more than 500 customers a day. The owner was offering a $25 loyalty card, which is about £19, for unlimited food for a month. Unsurprisingly customers took full advantage of this incredible offer, and the restaurant was

Continue reading

Aaaawwwww!

From a collection of pictures of heartwarming kids and their antics over at Pitsnipes Grips (warning:  that blog is sometimes NSFW, although this post is OK), here’s one that made me smile. There are lots more at the link.  Enjoy! Peter

Continue reading

Hobbit shrimp???

I daresay the shade of J. R. R. Tolkien is laughing at this news. A student at the Netherlands’ Leiden University named Werner de Gier recently [discovered] … a pair of new shrimp species during a research project for his bachelor’s degree. One of the species was unique in that it had hairy feet and not one to let such an opportunity slip by, de Gier and his supervisor, Charles H. J. M. Fransen, decided to honor one very special hobbit. The shrimp’s official scientific name is Odontonia Bagginsi, which as you might have guessed is a nod to one

Continue reading

Canny crustaceans?

I had to smile at this headline and article.  For the benefit of US readers, what we refer to as “shrimp” are usually called “prawns” in the UK. Prawns with shy personalities do better in the battle for survival Prawns have personalities and cautious crustaceans do better in the battle for food, new research suggests. Scientists studied rockpool prawns and found some were consistently shy, while others were bolder. But this bravery may come at a cost – as the risk-takers tended to do worse than other prawns when competing for food. There’s more at the link. Must be because

Continue reading

Doofus Of The Day #1,012

Today’s award goes to the person who asked this question concerning the volcanic eruptions currently going on in Hawaii. The USGS responded to one Twitter user who asked, “Is it safe to roast marshmallows over volcanic vents? Assuming you had a long enough stick, that is? Or would the resulting marshmallows be poisonous?” . . . The USGS responded: Erm… we’re going to have to say no, that’s not safe. (Please don’t try!) If the vent is emitting a lot of SO2 or H2S, they would taste BAD. And if you add sulfuric acid (in vog, for example) to sugar, you

Continue reading

“Pizza Zen”???

Food for thought? A new pop-up museum dedicated entirely to pizza will soon hit New York City. The Museum of Pizza will feature immersive pizza-inspired rooms — like a pizza art gallery, cheese cave, pizza beach, and pizza meditation — as well as exclusive film screenings. . . . The Museum of Pizza will run from October 13 through October 28. There’s more at the link. According to the museum’s Web site: Though we’re still finalizing our full range of exhibits, museum goers can expect to be treated to unique and arresting set of installations, including: The Museum of Pizza

Continue reading

Pizza gets complicated sometimes

Received via e-mail, origin unknown (clickit to biggit): The Texas pizza illustration is a dead libel, I’ll have you know.  There are a couple of pizzerias within striking distance of my home where the pizza is to die for.  I don’t know about Boston, though . . . do they serve baked beans with their tacos? Peter

Continue reading

Back from the road

Miss D. and I headed down to Fort Worth today for a little official business, plus some “us”-time.  It’s two-plus hours from here to there, so it’s no trouble to go down and back in a day. The official business didn’t take long, so we looked for something interesting to see when we were done.  We ended up at the Texas Civil War Museum.  It has a large number of exhibits about the lives and equipment of regular soldiers on both sides, with emphasis on the (named) individuals who owned many of the items on display, including a surprising number

Continue reading

Talk about carbalicious!

I was astonished to read that someone’s come up with a tater tot pizza. NYC pizzaioli are getting ever more creative with their toppings, making pizzas loaded with everything from Tater Tots to kimchi. “I like to call this the New Age pizza movement,” says Vishee Mandahar, owner of Krave It in Bayside, known for its outlandish pies. “Anything goes, as long as we perfect the recipe and make it taste good.” . . . Potatoes on pizza might seem like a carb overload, but it’s a classic combo rooted in Roman tradition. Krave It, the groovy, late-night eatery of

Continue reading