I came in this morning craving a steak served black and blue style and although this dosen’t exactly meet the definition, this custom sandwich sure did satisfy the craving. Big thanks to the Deli sandwich line! Beef brisket, beautifully grilled onions and melted blue cheese served on a BH hoagie roll.

The human body as an alternative energy source? Here’s a method with huge potential for capturing the energy expended by our muscles: an energy harvesting knee brace.

Some new ornaments on the roaster at Coffee Co.

This mind-blowing CSS sniffing technique takes advantage of the changes in color for visited links. Display a set of links on the page, use Javascript to check if the color has changed - And voila! Browsing history captured.

Benevolent genius uses:
Personalize the your browsing experience by displaying only RSS aggregators / social bookmarking tools that you use

Evil overlord uses:
User profiling
Ad placement based on brand websites you’ve visited
Product recommendations

It’s so brilliantly cool, yet scarily powerful.

Esquire magazine has a feature this month about the best sandwiches in America. Zingerman’s own #97, Lisa C’s Boisterous Brisket made the list (as did the McRib and Chik-Fil-A…???). Here’s how Esquire described the sandwich:

Gold Angus-beef brisket, dry-rubbed with sea salt, pungent Tellicherry black pepper, garlic, and marjoram, is left to sit in a mixture of butter-sautéed onions, caramelly demerara sugar, ketchup, molasses, garlic, and cayenne. Later it’s hand-pulled and layered into a bun that’s basically challah baked in hot-dog-roll form. On the side you get molasses-baked beans with applewood-smoked bacon, best added to the sandwich…

D$ had this to share: “Laura recalls their visit and Kleen’s request to ‘make this one pretty’ (no small feat with unadorned meat on an ungrilled bun)…whatever English she put on it must have worked. Dave and I have no idea how they whiffed on the #74 and the double-aught but, hey, we’ll take whatever richly-deserved, international recognition we can get.”

Before doing a clean install of Leopard my “Open With” menu was cluttered with duplicate entries (and I’m sure over time it will happen again). I’d right-click an image wanting to open it with Seashore and the menu would have Firefox listed twice, Seashore listed twice, Preview listed twice, and so on. It certainly didn’t keep me from opening with the desired app, but it was such a blemish on the beautiful OS X aesthetic. Well this month’s MacWorld magazine has a solution easier than reinstalling the OS. From the terminal enter the following (no spaces until -kill):

/System/Library/Framworks/CoreServices.framework/Versions/A/
Frameworks/LaunchServices.framework/Versions/A/Support/lsregister
-kill -r -domain local -domain system -domain user

Reboot and voila!, menus are duplicate free.

The Theme
Southern foods from the Lee Bros. Cookbook

The Date
January 24, 2008

The Location
Billie’s House

The Menu
Mint Juleps - Joe
Pimento cheese platter with celery sticks, baguette, pain de montagne - Kathleen
Crab cakes - Brian
Lemon grits - Craig/Jenny
Sneaky collards - Elph
Fried apples with bourbon caramel - Billie
Buttermilk ice cream - Billie

1. Would someone’s bonsai go missing.. 2. does the owner make a such a nice little poster for it.