Whoever said fighting in hockey was unsportsmanlike?
Jbeatty's Journal
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10/13/2007 12:49 #41626
Sportsmanlike hockey fight10/11/2007 16:08 #41601
College makes me laughAs a whole college students are smart enough to learn and understand advanced concepts in numerous subjects...
Apparently we haven't quite figured out how to use a fucking microwave.
Apparently we haven't quite figured out how to use a fucking microwave.
john - 10/28/07 22:30
Everyone has their "duh" moments. I started a fire in the microwave once. I walked down the street in the middle of winter to buy a couple slices of pizza, and instead of doing the intelligent thing and eating them there, I carried them home in the cold and then tossed the bag in the microwave, forgetting that the slices were wrapped in foil. The foil sparked and the bag caught on fire. Luckily I was standing there so I could stop the thing, pull the slices out and stick them on a plate before they burned up.
Everyone has their "duh" moments. I started a fire in the microwave once. I walked down the street in the middle of winter to buy a couple slices of pizza, and instead of doing the intelligent thing and eating them there, I carried them home in the cold and then tossed the bag in the microwave, forgetting that the slices were wrapped in foil. The foil sparked and the bag caught on fire. Luckily I was standing there so I could stop the thing, pull the slices out and stick them on a plate before they burned up.
metalpeter - 10/12/07 19:55
I think the reason that sign is there is cause you allways here that so it kinda sounds like an urban legend. I'm sure people have gone to reheat chinesse food or something with a twist tie and not known it metal and sparks fly everywhere or forget and leave a fork on there plate. If the sign is there then something like that must have happened at least a couple times.
I think the reason that sign is there is cause you allways here that so it kinda sounds like an urban legend. I'm sure people have gone to reheat chinesse food or something with a twist tie and not known it metal and sparks fly everywhere or forget and leave a fork on there plate. If the sign is there then something like that must have happened at least a couple times.
lauren - 10/11/07 19:31
But but but...I though microwaves were kinda like duct tape, they can fix anything!
But but but...I though microwaves were kinda like duct tape, they can fix anything!
james - 10/11/07 18:20
I love that about college.
1) you study the most useless, academic stuff.
2) you are in an environment with people with no real obligations and no supervision.
a real formula for learning the intimate details of cellular biology while simultaneously getting a meth addiction.
I love that about college.
1) you study the most useless, academic stuff.
2) you are in an environment with people with no real obligations and no supervision.
a real formula for learning the intimate details of cellular biology while simultaneously getting a meth addiction.
carolinian - 10/11/07 17:12
Nor have they figured out that aluminum is a metal.
Nor have they figured out that aluminum is a metal.
ladycroft - 10/11/07 16:52
oh oh oh!!! i just bought a new phone here a few weeks ago. as i was trying to find the page on where to load my sim card, i came across the following warning:
"do not dry phone in microwave"
oh oh oh!!! i just bought a new phone here a few weeks ago. as i was trying to find the page on where to load my sim card, i came across the following warning:
"do not dry phone in microwave"
10/09/2007 11:22 #41558
Video Games LiveI just found this today on youtube. It's pretty cool, somebody has orchestrated a bunch of old games and set it to a video. Apparently the Buffalo Philharmonic will be performing it this Sunday 
. Selections include Mario Brothers, Zelda, Tron and Final Fantasy. I would like to go but not certain I want to cough up $29 to see it especially since Rollins is tonight, the New Pornographers are next week Pat Metheny Trio is coming to Buffalo in two weeks. Sorry the video is kinda crappy but you get the idea.
. Selections include Mario Brothers, Zelda, Tron and Final Fantasy. I would like to go but not certain I want to cough up $29 to see it especially since Rollins is tonight, the New Pornographers are next week Pat Metheny Trio is coming to Buffalo in two weeks. Sorry the video is kinda crappy but you get the idea. fellyconnelly - 10/10/07 11:28
i heard of this! i wanna go!
i heard of this! i wanna go!
imk2 - 10/09/07 17:40
yeah, i bought three tix for this show. my daughter begged me.
yeah, i bought three tix for this show. my daughter begged me.
ladycroft - 10/09/07 13:39
neat-o! that would have been so great to play in orchestra. it really makes me miss my N64 right now :(
neat-o! that would have been so great to play in orchestra. it really makes me miss my N64 right now :(
carolinian - 10/09/07 11:49
Esteban is coming to Buff. State :::link:::
Now we can all learn to play guitar!
Esteban is coming to Buff. State :::link:::
Now we can all learn to play guitar!
10/07/2007 18:55 #41543
The Fruits of Southeat Asia
mangosteens on the left, rambutans on the right
I don't recall what these were called, but I needed lots of water after eating one
One of two Durians I devoured
You can almost smell the goodness
jason - 10/10/07 16:42
I don't know, man. I saw Andrew Zimmern almost auto-puke eating it, and he eats almost anything. Warm, hot feet and onion flavor, with the texture of tapioca? Mmmmmm.
PS - yeah I do have my price actually.
I don't know, man. I saw Andrew Zimmern almost auto-puke eating it, and he eats almost anything. Warm, hot feet and onion flavor, with the texture of tapioca? Mmmmmm.
PS - yeah I do have my price actually.
jbeatty - 10/09/07 16:56
C'mon Jason I'm sure you have a price. Shit if you can force down a chicken mcnugget than eating durian should be no problem. Anyway its pretty good although way too filling to eat an entire one without some help.
C'mon Jason I'm sure you have a price. Shit if you can force down a chicken mcnugget than eating durian should be no problem. Anyway its pretty good although way too filling to eat an entire one without some help.
jason - 10/09/07 11:34
You couldn't pay me enough to eat Durian.
You couldn't pay me enough to eat Durian.
james - 10/07/07 22:07
awesome! I didn't think the US had the climate to grow them. But, I guess if Guam counts as domestic production then sure.
awesome! I didn't think the US had the climate to grow them. But, I guess if Guam counts as domestic production then sure.
jbeatty - 10/07/07 21:48
I heard about the stink free Durians on NPR a couple months ago, pretty amusing report. A couple weeks ago as well they had a report about Mangosteens in the US, but I didn't realize they were imports. If I recall correctly they said something about them being produced here.
I heard about the stink free Durians on NPR a couple months ago, pretty amusing report. A couple weeks ago as well they had a report about Mangosteens in the US, but I didn't realize they were imports. If I recall correctly they said something about them being produced here.
james - 10/07/07 21:36
There was an article in the Times a month or so ago about how many older Thais were upset that scientists genetically engineered a Durain that didn't smell like old gym socks but still had the sweet, sweet flavor.
And the ban on Mangostein importations has been lifted provided they have been irradiated beforehand. D-licious!
There was an article in the Times a month or so ago about how many older Thais were upset that scientists genetically engineered a Durain that didn't smell like old gym socks but still had the sweet, sweet flavor.
And the ban on Mangostein importations has been lifted provided they have been irradiated beforehand. D-licious!
tinypliny - 10/07/07 19:12
Out of these, I have had the pineapples, and that's about all.
So many new fruits to be discovered!! So exciting! :) Thanks for the pics!
Out of these, I have had the pineapples, and that's about all.
So many new fruits to be discovered!! So exciting! :) Thanks for the pics!
10/07/2007 15:26 #41536
Sunday AfternoonAfter yesterday's fungi adventure I had a craving for some mushrooms in my dinner. This morning I found this recipe from Lidia Bastianich for Bucatini with Chantrelles, Spring Peas, and Prosciutto. I watched her make it a couple years ago on PBS and it looked fantastic. I hit a few obstacles along the way however, apparently Wegmans pasta selection sucks and they don't have Bucatini, so I reluctantly substituted it with Spagettini. Chantrelles are also quite expensive, although not the same price point as Iranian Caviar, but the recipe called for a pound of them and at $20/lb I opted for oyster mushrooms instead. Despite my flagrant butchering of the original recipe it turned out pretty good, although next time I will use regular peas instead of sugar snap peas. I have no idea if this recipe is Tuscan but I had it with a cheap bottle of Chianti and some Tuscan bread. Allegedly this serves 6 people but I would guess more like 8. This was much better than the typical lunches I had this week, which was pretty much just olives, havarti and apple cider.
I love Sundays because I actually have time to cook. It's probably one of the most relaxing things in the world. Taking a couple hours to buy the ingredients and tackle the prep list is therapeutic really. It has to be awesome to be a chef in some great restaurant and have some of the rarest, most delicious ingredients at your disposal. I suppose if this whole school thing at UB doesn't work out I will just move to NY and go to culinary school like I should have 10 years ago.
from Lidia Bastianich for Bucatini with Chantrelles, Spring Peas, and Prosciutto. I watched her make it a couple years ago on PBS and it looked fantastic. I hit a few obstacles along the way however, apparently Wegmans pasta selection sucks and they don't have Bucatini, so I reluctantly substituted it with Spagettini. Chantrelles are also quite expensive, although not the same price point as Iranian Caviar, but the recipe called for a pound of them and at $20/lb I opted for oyster mushrooms instead. Despite my flagrant butchering of the original recipe it turned out pretty good, although next time I will use regular peas instead of sugar snap peas. I have no idea if this recipe is Tuscan but I had it with a cheap bottle of Chianti and some Tuscan bread. Allegedly this serves 6 people but I would guess more like 8. This was much better than the typical lunches I had this week, which was pretty much just olives, havarti and apple cider.
I love Sundays because I actually have time to cook. It's probably one of the most relaxing things in the world. Taking a couple hours to buy the ingredients and tackle the prep list is therapeutic really. It has to be awesome to be a chef in some great restaurant and have some of the rarest, most delicious ingredients at your disposal. I suppose if this whole school thing at UB doesn't work out I will just move to NY and go to culinary school like I should have 10 years ago.
jenks - 10/07/07 17:15
I use bucatini for my fave pasta recipe, and yeah it's hard to find. But sometimes you can find perciatelli, which is almost exactly the same, and I've found that at wegman's, I believe.
I use bucatini for my fave pasta recipe, and yeah it's hard to find. But sometimes you can find perciatelli, which is almost exactly the same, and I've found that at wegman's, I believe.
james - 10/07/07 16:59
I grew up right near the Culinary Institute in Hyde Park, NY. So, I know a ton of kids that went to CIA and have jobs catering. They make money hand over fist, but the most exotic ingredient they ever see is kale garnish.
I grew up right near the Culinary Institute in Hyde Park, NY. So, I know a ton of kids that went to CIA and have jobs catering. They make money hand over fist, but the most exotic ingredient they ever see is kale garnish.
paul - 10/07/07 16:04
Looks yummy!
Looks yummy!
janelle - 10/07/07 15:34
I keep telling you to go on Hell's Kitchen! Much quicker route to your own restaurant than going to culinary school =)
By the way, what are you studying at UB?
I keep telling you to go on Hell's Kitchen! Much quicker route to your own restaurant than going to culinary school =)
By the way, what are you studying at UB?
I'm not sure why exactly, but in general the refs don't get involved once gloves are dropped. They kind of hang out until someone falls over then two of them each grab a player. If guys are shoving each other with their gloves on, the refs will separate them.
ahh that is so cordial!
Ok, why do the refs just circle around and watch? They look like they're officiating a boxing match instead of a hockey game!