what are they putting in the water over there?

Seriously, this is ridiculous.

Catfishwife

That’s a catfish the way a sabertoothed tiger is a cat. You’re looking at a record-breaking 66 pounds of fish sticks (a gazillionty-seven kilograms, howthefuckshouldiknoweh) landed by Bev Street, a deceptively mild-mannered housewife with, obviously, a lethal antipathy to free-range freshwater fish.

In unrelated news, I have recently deleted our dear friend StevenL from the blogroll, as his former idiosyncratic football/politics/pikefishing/future lung cancer victims rights blog has turned into a gay, pink, ad-bedecked page of financial advisor for profit links. Bleagh. Buh-bye.

…and release.

add to del.icio.us :: Add to Blinkslist :: add to furl :: Digg it :: add to ma.gnolia :: Stumble It! :: add to simpy :: seed the vine :: :: :: TailRank

Stacy Keach, Jedi Master Chef

Stacy Keach, Jedi Master Chef

Yes, Stacy Keach is a man of many talents. You may be familiar with him as an actor; you may have heard of his charity work; you may know him from his colourful personal history, but are you aware that this veritable Renaissance Man is also a qualified Jedi Master Chef?

Indeed, in the crowded ranks of celebrity Jedi Chef wannabes, only a rare few make it through to the revered rank of Jedi Master Chef. The years of training, the discipline necessary to wield a lightsaber or boning knife equally with not only a straight face, but a threatening one, the dogged pursuit of the scoundrel known as “Santa Clause”, and the ability to instantly recall the correct method for preparing non-weepy custard, are accomplishments beyond the ability of all but a rare, ascetic few.

Undertaking the way of the Jedi Chef is the choice of those remarkable individuals whose paths wind through tangled underbrush, dark valleys, and science fiction conventions.

add to del.icio.us :: Add to Blinkslist :: add to furl :: Digg it :: add to ma.gnolia :: Stumble It! :: add to simpy :: seed the vine :: :: :: TailRank

Nyotaimori and Nantaimori: eating Japanese

Tuna of the world

So to speak.

Word has come to our shell-like ears of a most delightfully esoteric Japanese custom; indeed, in a land where it sometimes seems as if all the customs are simultaneously bizarre, sexual, and ridiculous, this still stands out as remarkable, largely because it is one of the few that is not only bizarre, sexual and ridiculous, but it’s also low-calorie, tasty and satisfying and no, you’re not horny an hour later.

That would be the well-known “Chinese smorgasbord ritual.”

So what are the twin practices of Nyotaimori and Nantaimori? Nothing more nor less than the practices of eating sushi or sashimi off a naked woman or man, respectively. And we are most respective of our naked sushi bringers around these parts.

These parts in particular… *points*…

What fascinates me are the detailed instructions for preparation of the presentation service. Oh, I agree, proper attention to the plating aesthetics is so, so important.

Before becoming a living sushi platter, the person is trained to lie down for hours without moving. She or he must also be able to withstand the prolonged exposure to the cold food. Body hair, including pubic hair, would also be shaved as a display of pubic hair may be seen as a sexual act. [ed note: oh, perish the thought!]

Before service, the individual would take a bath using a special fragrance-free soap and then finish off with a splash of cold water to cool the body down somewhat for the sushi.

In some parts of the world, in order to comply with sanitation laws, there must be a layer of plastic or other material between the sushi and the body of the woman or man.

Ah, but that’s an entirely different Wikipedia entry, I’m sure…

add to del.icio.us :: Add to Blinkslist :: add to furl :: Digg it :: add to ma.gnolia :: Stumble It! :: add to simpy :: seed the vine :: :: :: TailRank

quiz: which wine are you?

I’m the wine that never stops, as anyone who’s listened to me complain will verify.


You Are Pinot Noir


Sophisticated and worldly, you probably know more about wine than most drinkers.

You have great taste, and you approach all aspects of life with a gourmet attitude.

You believe that the little things in life should be cherished and enjoyed… and of the best quality possible.

And while you may take more time to eat a meal or tour a city, it’s always time well spent.Deep down you are: A seductive charmer

Your partying style: Refined. And you would never call it “partying”

Your company is enjoyed best with: Stinky expensive cheese

What Kind of Wine Are You?

Actually, some people tell me that being in my company is just like hanging around stinky cheese. I wonder what they mean by that? Camel Cheese, perhaps?

add to del.icio.us :: Add to Blinkslist :: add to furl :: Digg it :: add to ma.gnolia :: Stumble It! :: add to simpy :: seed the vine :: :: :: TailRank

National Salami Appreciation Day!

Salami

Okay, so it’s a foreign country. Am I about to pass up a day dedicated to appreciation of the salami, just because it’s only declared south of the 49th parallel? Hardly; you just know that, as with all other trends, it’ll be in Vancouver in 26 months anyway.

So word reaches us at the ol’ raincoaster blog, via cafe cj, that September 7th is, in fact and in actuality, National Salami Appreciation Day. And lo, this is verily exactly the kind of holiday we here can get behind or even in front of, if asked nicely, for in truth we appreciate the salami to no small degree.

What’s your favorite way to celebrate National Salami Appreciation Day? Cafe CJ suggests a number of wholesome activities, although I must confess to a weakness for playing Hide the Salami. You?

add to del.icio.us :: Add to Blinkslist :: add to furl :: Digg it :: add to ma.gnolia :: Stumble It! :: add to simpy :: seed the vine :: :: :: TailRank