Bet this tea tastes awesome

via Boing Boing

The tea this guy in Bangkok makes better taste as awesome as the way he makes it.

A recipe for Cactus

This is extremely unlikely in the Cactus household, firstly because there probably never be any left over champagne and secondly because it involves cooking…unless the maid did it.

A recipe for champagne marshmallows:

When you?re not feeling especially celebratory, make these with any sparkling wine or even beer (for a whole different animal!). If you?d rather just make a plain ol? marshmallow, check out that recipe here. Leave the vanilla out to let the champagne flavor shine through, or use it to soften the champagne?s tartness. If you like the idea of ?champagne and roses,? whip in a little rose flower water at the end of mixing, with or without the vanilla.

champagne marshmallows

What It Takes to Open a Bar in Baghdad

There is a fascinating account of what it takes to open a bar in Baghdad in the middle of the Green Zone over at the Atlantic:

To keep the bar adequately stocked, the BCC’s owner James — a British ex-paratrooper turned security contractor who asked that I use his first name only, due to concerns that his past ventures in Iraq might affect his current work there (the Baghdad Country Club was a place where many people liked to recreate, but few later desired to admit they had) — and his fixer Ajax had to venture out there regularly. To cross hostile roads in vehicles laden with liquor, James would trade his suit for overalls and body armor, his Glock tucked into his ops vest, an M-4 in the passenger seat, a bag of cash stashed in the back. Fatalism came easy in a place with so many fatalities — if today’s your day, it’s your day, James thought whenever he eased behind the wheel.


Not what you think.

My son made a meat-turtle for his school end of year lunch. This is it?before?going in the oven.

First you need some handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave.

Then shove some hot dogs into it. Make some holes for a head, legs, and a tail.

Next step: ?Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 200C degrees. ?It should turn out a little crispy, but not too crunchy, but 100% delicious.

Fresh or Frozen?

There are many, many unanswered questions about Labour’s crazy GST proposals. They are ignoring wholesome foods that aren;t fresh but are cheaper for poor people and they ignore frozen fruit and vegetables.

I’m fast coming to the conclusion that Labour’s GST policy was designed to support the market gardeners of South Auckland who also happen to attend Daljit Singh’s temple.

Answers needed on GST, Ctd

Labour’s bizarre GST policy needs some serious explaining.

One of my commenters notes:

Here’s another thought – included in the fruit category are nuts.?So, how will nuts be treated? To be exempt from GST, will they have?to be in their shells? I assume that if they are roasted, they will attract GST. If they are unsalted and sealed in a bag, is that processed? If they are added to a salad at a supermarket, will they be exempt? If they are added to a salad at a restaurant, will they be taxed? Are Goff and his mates nuts? And are they about to be roasted?

So many questions, so few answers. Labour’s GST policy is Nuts!

Is this really the best way to decant wine?

I just read a quick article on how a “pro” decants wine. Apparently he uses a blender.

Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender. I just pour the wine in, frapp? away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving. I call it “hyperdecanting.”

Although torturing an expensive wine in this way may cause sensitive oenophiles to avert their eyes, it almost invariably improves red wines?particularly younger ones, but even a 1982 Ch?teau Margaux. Don?t just take my word for it, try it yourself.


I wonder what the Olympian will do

I see the Government is moving to licence bouncers.

I wonder what the Olympian who is afraid of his own name will do when that law comes in?

He surely can’t be a fit and proper person to hold such a licence.

This law will have a bit of an impact on the current muscle bound gorillas in the pay of gangs frequenting some establishments. A good move I think.

A lot of the current bouncers though already work for security companies and so are already licenced.

What a waste of money

This is the sort of waste councils and government? need to guard against.

Auckland’s historic Birdcage pub is on the move – 1.8 metres at a time.

All 740 tonnes of the 19th Century pub and hotel are being moved 40 metres in a painstaking process today to make way for the Victoria Park tunnel project.

Once the tunnel is complete, the entire structure will be moved back to rest on top of the tunnel.

The Birdcage, also known as the Rob Roy Hotel, was built 124 years ago and has been designated a heritage building.

It is being moved on a specially designed concrete track with a greased teflon surface at a cost of $2.5 million.

It is completely wrong-headed thinking. It is nothing any better than a grotty old pub way past its use-by date. They should have bulldozed it, that would have cost less than a hundy. No one excepting whinging do-gooders who should be forced to use public transport would have noticed it. Of course the building was the home of a drinking establishment frequented by Auckland’s liberal elite so of course it had to be saved.

The owner, NZTA, should have run a D9 through it. For $2.5 million they could have built a passable replica.

Would someone please tell the hand-wringers to take a hike.

?Farrar is outraged. It is his best post since the 2008 election.

The Herald reports:

Calls are increasing for skiers to be required by law to wear a standards-approved helmet on the slopes following a number of fatal skiing accidents.

Oh for fuck?s sake.

This is exactly how we feel when English or Pedobear do something stupid, only The Penguin gets wound up over ski helmets!

Penguins may hit the slopes but I doubt he’s ever been near a skifield.