Results For: ice (more)

Surging Flames Ice League-Leading SharksCalgary improves to 15-4-3 in last 22 games
'Madeline and the Ice Skates'Watch the full episode of 'Madeline and the Ice Skates.'
Around the World'Snow and Ice' festival in China; Pope Benedict XVI celebrates feast of the Epiphany
The Number One Hyperactive, Knucklehead Ninja Joins the Fight!!Sasuke finds himself in a pinch inside of Haku's Crystal Ice Mirrors, but Naruto comes to the rescue.
200-Mile-Wide Ice Storm Bearing Down On AreaA 200-mile-wide ice storm is currently making its way from Pennsylvania to the tri-state area. This could cause major problems in NYC and points north and west overnight and into Wednesday.
Ice Storm Slickens Area RoadsElizabeth Hur reports wet and slippery conditions are making drivers a little cautious in parts of the area.
Wet, Icy Weather Coats NortheastA wintry mix of snow, rain and ice makes for treacherous road conditions.
Ice Storm Slickens Area Roads(Philadelphia, PA) Elizabeth Hur reports wet and slippery conditions are making drivers a little cautious in parts of the area.
Unitil says it's ready for this storm(NECN) - Unitil said it is ready to deal with Wednesday's winter storm, with 60 crews on standby, along with independent contractors to deal with any power outages. Some Unitil customers were left in the dark for almost two weeks after the Ice Storm of...
Ice Storm Slickens Area RoadsElizabeth Hur reports wet and slippery conditions are making drivers a little cautious in parts of the area.
Storm reaches deep into the South(NECN: Matt Noyes) - NECN meteorologist Matt Noyes brings us video of Wednesday's messy winter storm, which stretches down to Georgia. Ice has claimed victims on the roadways in areas such as Ohio, as this storm has drawn its moisture from the Gulf of...
Ice Storm BlackoutIce storm knocks out power in seven states
Latest storm lands in NH(Lauren Collins, NECN) - The latest snow storm has successful landed in New Hampshire, one of the states hit hardest by the Ice Storm of 2008. With snowfall accumulating on the ground of the Granite State early Wednesday morning, forecasters have...
Life SaversCrews rescue 12 fishermen stranded on huge chunk of ice
Black Olive Cobbler With Matt & KimOlives and ice cream? Sam is full of surprises.
Pedestrians, Cars Slip, Slide On IcePedestrians and motorists alike slip and slide on icy roads and sidewalks during Tuesday's ice storm.
Storm Leaves Litchfield County Under Ice SheetSleet and freezing rain leave a sheet of ice on roads in Litchfield County.
Simsbury Skater Performs In Disney On IceA professional ice skater from Simsbury performs in Disney On Ice.
School Calendar Changes Prompted By Ice Storms
Liquid Nitrogen Ice CreamForget that old-fashioned recipe for ice cream, try some liquid nitrogen!. Food Science Episode “Liquid Nitrogen Ice cream” Dr.Kiki: Hi, I am Dr.Kiki Sanford and you are watching Food Science. Today we are going to be talking about liquid nitrogen. Nitrogen is usually a gas when it is around you here on earth. It is odorless, it is colorless, and it is mostly inert. It is a part of all of our tissues, it makes up, and it’s a part of amino acids. Which are building blocks for our proteins. So why am I talking about it on this show bout food science? Well because it’s cool really. And I mean really cool it is so cold that its boiling point is -320 degrees Fahrenheit. That is colder than the coldest day in the coldest place on earth, Antarctica. Which by the way that was recorded around -200 degrees Fahrenheit. So you’re getting some kind of an idea of exactly how cold I am talking about. Now what’s the good ting and what’s the fun that we can have with something so cold? Well it freezes thing really quickly. You could take anything and get instant freezing. As opposed to putting it in your freezer, which they usually set at about -15 degrees Celsius. So we get a chance to take something and get instant gratification. So are you about ready for some of the creamiest ice cream ever? I know I am. What I am going to do is mix together my ingredients and then we will see what liquid nitrogen can do. I am taking four cups of heavy cream. You can use half and half if you don’t like it so heavy. Or even if you like light cream it will work also. Then I am going to take a cup of sugar. And a teaspoon of vanilla extract. Use my handy blender to mix all the ingredients. Now that that’s mixed up, I am actually going to have a little bit more fun with this I am going to take our basic vanilla and I am going to add some chocolate chips. And I am going to add a little bit of peppermint extract to give it that little extra kick. Now for the nitrogen, remember safety first so your gloves and goggles. I am going to take my goggles and protect my eyes, and get my glove that is going to be handling my liquid nitrogen canister. It is just as easy as pour and stir. Pour it in a little at a time and start your blenders. Mix it up as you go, the nitrogen is boiling this whole time. And what that is doing is aerating your mixture. You actually get a much creamier and fluffier ice cream than you would otherwise. Little more nitrogen, I feel like I am some kind of witch, cooking some kind of deadly potion. But instead it is just ice cream everyone, and a little more freezing. I think that’s about done nice mint chocolate chip ice cream. That you can enjoy, all in les than 20 minutes. Less than five minutes really. If your not so into the whole ice cream thing. There are a lot of other options. I myself enjoy really good strawberry sorbet, so I picked up these strawberries from a farmers market. They are nice and fresh, and I am just gong to take a bunch of these strawberries and put them into my Cuisinart here. Add a little bit of sugar to taste. You know if you just like the taste of the strawberries to come through add less sugar. If you want more sweetness add more sugar. And I also like to add a little bit of lime to my strawberry sorbet just to give it that extra zing. Add the lid and mix. You want to puree it really well so you have a nice smooth solution. Then we are going to take this, I am going to pour it into my bowl here. And then add my favorite ingredient, the nitrogen. The great thing about this is it usually takes a long time to freeze fruit with sugar in tit in the freezer. So this is a much quicker solution to getting that sorbet than you would normally get. You can always try blowing out the nitrogen gas that’s rising as a steam to see what is going on, to see if you’re mixing any ice chunks. It is starting to slush much more, yea! Oh that’s looking good, I think that’s pretty good for now. It’s nice and solid; you have a nice little heft to it. It’s not as liquidy anymore. And I think its going to taste really goo. So that’s all I have for you today. And when you are eating your food just please remember, its not just food, its science.
How to Decorate Christmas Sugar CookiesDecorate Christmas sugar cookies like a pro
Almond Ice Cream With Matt and KimSam whips up a creamy cobbler compliment. Dinner with the band Episode “Almond Ice cream” Sam: Alright this cobbler is done, I figured for Matt and Kim we would make a little almond ice cream to go with it. I think almonds and olives go really well together. It is going to be really simple. We have nine ounces of toasted almonds, we have twelve egg yolks, and we have a cup and a half of sugar. This is a pinch of salt, I know because I measured it myself. Two tablespoons of almond extract two and a half cups of milk. And five cups of heavy cream. So this is a lightweight recipe that we are doing, for all you dieters. Alright this is pretty simple. I am just going to do it like that. There you go almond ice cream. Hey you guys get in here. We got ice cream and olives. Kim: It will be gone shortly don’t worry. Sam: Ha-ha, let’s see you know what? Pretend like it tastes good. Matt: It actually does taste good, really good. Kim: And you doubted him. Matt: I didn’t, well yeah, yeah. Sam: Well no he still doubts me. Kim: This is awesome. Sam: Yeah that’s good. Matt: No it really is. It really is. Sam: You’re not really joking, what um… Matt: Except I got a lot of cavities and the cold and the hot really kind of makes my teeth go crazy. Sam: Mash them with your tongue, go luke warm with them. You guys got new, new stuff coming out right? Matt: We are working on new stuff which we are super stoked about because the stuff that we have written and released we have wrote within the first year we learned how to play our instruments. When we started this band, neither one of us knew how to play, really play. Kim: Well we still kind of… Matt: Yeah I guess it’s questionable. But um, Kim had never played drums, I had never played keyboard. Sam: How long ago was that? Matt: It was about three years ago, I guess. Sam: There is only one album out at this point correct. Matt: Yeah we recorded, we had a thing were we toured with Dough for hundreds of shows before that so. Kim: Like we went around the US a few times like c’mon, don’t you want the other one? Sam: No we relabeled it. We changed all the names of the songs. Kim: Well actually the first three thousand have individual copy stamps, or coffee stains, um, that I have mastered the touch of shaking and getting a good stain. But then after three thousand we kind of had to stop doing that because… Sam: You run out of coffee? Kim: It was actually a god reason for me to start drinking coffee again. Matt: I made her stop because she had gnarly coffee breath. Sam: Oh well at least you guys don’t smoke. Kim: No. Matt: That is true. Sam: So you guys excited about the trip? You got your passports lined up? Matt: Do we have our work permits? Sam: I want to see your passport pictures. Matt: Oh you want to see, you got to see Kim’s. The person at the passport office actually took the picture looked at it and asked Kim if she wanted to take another one. And you know how much they hate taking a second one. And Kim’s like, naw. Sam: You sure? Matt: It does look like a mug shot photo. Where she is like greasy and… Kim: Well I am always greasy so I am just trying to keep it real. I had never seen this. So that thing made, I had no idea where ice cream came from. Sam: It comes from the ice cream fairies. Matt: That’s what I thought, I grew up in Vermont. Sam: I just called myself a fairy. That was great. Matt: Yeah, yeah you did. The home of Ben and Jerry’s I think that’s all people know about Vermont, is Ben and Jerry’s and the band Phish. And they are just like yeah you just hand out with the Ben and Jerry’s factory and go see Phish every day. Yeah pretty much. Sam: So that’s what happens. Matt: But that’s where I thought that magical ice cream fairies were. Sam: The batch ice cream that we made probably makes two times that tub. Breathe! Matt: An olive. Sam: Hold your hands up so we know your choking. Kim: No actually that’s what you are supposed to do when you are choking. Sam: Everybody knows he is choking. He is choking! Look at that guy he is choking. Matt: You totally, your olive, ah you got stuff stuck between your teeth. Um you left a live pit in there and it killed me. Kim: I did. Sam: Oh your evil, you swallowed it. Matt: It’s gone man, no big deal. Sam: We don’t know the Heimlich maneuver. The camera man knows the Heimlich maneuver but he won’t stop filming. She is squeaking! I think you broke her! I got to get you guys out of here before you hyper ventilate. I guess that’s it guys, I want to thank Matt and Kim for coming and hanging out with me, playing in my apartment. Ah I won’t get to see you guys for like a month, or two months. But when you guys come back you have to share some road stories. Kim: Oh I bet you there will be some road stories. Sam: Alright thanks everybody we will see you soon. I am going to eat this. Kim: Yeah, oh yeah, clink, clink. 1. Pour cream 2. Pour milk 3. Heat cream and milk 4. Whisk eggs 5. Add sugar 6. Add almonds 7. Add salt 8. Strain 9. Remove almonds 10. Add egg mixture 11. Add almond extract 12. Heat mixture 13. Strain 14. Pour mixture 15. Freeze mixture 16. Scoop ice cream 17. Ice cream makers employ rock salt and crushed ice Matt: I Kim: I
SpidermanThink you've got Spidey sense? Compare your Spidey knowledge with Tom's!. Bif Bam Pow Wow Episode “Spiderman” Tom: Hey my friend, if you’re not already suffering form arachnophobia from al the Spidey hype this year. Well the crawl on up to the screen for my take on all things Spiderman. Thwit baby! Well hello my little darlings and welcome to another exciting installment of Bif Bam Pow Wow. I am creepy, I am crawly, and I am Tom, your amazing, spectacular and sensational host for your foray into geek culture. Now Spiderman has always been ranked among the best dressed as far as super heroes go. And the other day the question came up: Tom, um, what’s your favorite Spiderman costume? Well I had to give this some thought, a little more than I usually do to stupid questions and I eventually came up with an answer. And today I am going to go little Joan Rivers on us. Now most of you all are familiar with the classic red and blue spider man costume, which first appeared in amazing fantasy #15, summer of 1962. But there have been some interesting variations recently. Such as the scarlet spider, spawned by the clone saga. The black costume from secret wars #8. And what’s known as the iron Spidey, a new outfit debuted in the amazing Spiderman issue #529, Mr. Parker, Mr. Washington. So if I could pick my favorite, well we all think the black costume is cool right? Iron Spidey is all right, he has got all those arms. Scarlet spider, clone saga, a little painful. I guess I got to go classic red and blue. That to me just says swinging through the streets of Manhattan, right? So you asked for it, you got it. If you would like to rate my wardrobe, just bring it on. In the meantime I have got some spiderific recommendations for you. First off for you Spiderman aficionados, I want to recommend a little book called ultimate Spiderman. No I know what your thinking, your thinking, ultimate Spiderman? That’s like, not even part of the regular marvel universe. Why would I ever want to read this? But I am going to tell you. Brian Michael Bendis has done some of his best work right here. Alright, highly recommended, Spiderman is a kid again. Everything that is interesting about Spiderman is in this book. Everything you have ever enjoyed about the character is this right here. Highly recommended if you have ever been hesitant, pick it up. Start with volume one, there is a whole bunch of these out there. Bendis is a writing machine and this baby rocks. Now something also a little more recent, I highly recommend the Spiderman story from the civil war. This is Spiderman up to date. This, you need to read this if you are going to keep reading Spiderman, currently. This is where the marvel universe is going this year. And if you don’t now what’s going on in spidey's life, you need to know. Read this. Alright my friends? Now, as a special pick, on DVD I know it’s out there and you can find it. The little box set with all the Spiderman cartoons from the sixties. That’s the stuff that gave s little theme song that we all know and live. You know, Spiderman, Spiderman, friendly neighborhood Spiderman. Go find it, they are cheesy, they are terrible, they are fantastic, and I love them. I could watch them again, and again, and again, alright? Now, it may not be Spiderman specific, but I am going to recommend it anyway. This is ultimate alliances, a little video game. I got mine for the Xbox because that’s what I have, alright haven’t upgraded to 360, but I am working on it. I don’t make a lot of money here ok people. Don’t look at me like I should be Rockefeller. Ultimate alliances, you can be any marvel character. There is like 5 marvel characters that you can be. One of them Spidey, very good highly recommended. Good team put him on your tea, ultimate alliances, good stuff. Now ladies and gentleman, the back issue of the week. The most common misconception I get here at the store, I that amazing Spiderman #1 is the first appearance of Spiderman. This I so false, amazing Spiderman #1 is not the first appearance of Spiderman. Amazing fantasy 15 from the summer of 1962 alright? That was an ice short little Spiderman story. Spidey’s on the cover, he is swinging, he is carrying that dude who’s going no! Alright, what can you expect, the first issue, the first appearance of Spiderman, amazing fantasy 15, might be worth. Alright, in rally good condition I have seen this book upwards of forty to fifty thousand. I know it has gone for more than that But I have also seen, touched and read a copy that was basically falling apart in my hands. And it went for $1900. This is a true collector’s item. One of those rare books that will always maintain value. Always go up in value, if you are looking to invest in comics, this might be a good place to start. And now the bottom of the barrel, Spidey stories to avoid. I am sorry Kevin Smith, I am so sorry. You are a really good write. You have had some great runs on some great comics. But your black cat story, it was terrible, it was awful. Even with Terry Dodson’s amazing artwork. And Terry Dodson draws some of the best looking girls in comics, stated, true. But Kevin, dude you made us wait so long for this, how long did it take for issue six to come out? Like a year and a half, dude. Painful, just painful. Brutal, not worth it. Keep your money in your pocket for this one. And finally I will say, everybody was so excited about this one, Spiderman reign. This was written by a really god writer, Andy Digel, who I really like. And his Atom strange work, totally worth checking out. But this, the art was kind of cool, but it is basically a Dark Knight Returns rip-off. Everyone’s so excited about it but it’s just not that good. Just not that god, painful. Oh and as a side bar, this little beauty was dedicated to Sid Fischer, a fantastic artist who died way too soon. He fell off the top of a bar in Japan, what happened with that? Now don’t go anywhere Gwen Stacy or you might get your neck snapped. What we got coming up for you is a little sit down we had with one of the new hot artist in the biz. That’s right, the creator of Spiderman legend of the spider clan, Scottie Young. Scottie Young: My name is Scottie Young and I primarily draw comic books for marvel comics. I have been doing that for about six years. Q: If you could give Spiderman an extreme makeover, What would you change? Scottie Young: Personally I would get rid of all the webbing in his costume, because it’s terrible to draw. It’s so annoying to draw, but I don’t now, it is a hard question ,it really is a really good design. Q: What is your favorite Spiderman outfit? Scottie Young: I love the black costume. I just think it’s, I like the idea of ha because it played around not only with the visuals of him looking darker and slicer but it also added an element of darkness to the character himself. Kind of this clean cut school boy, this costume takes him away from that a little bit and starts to take him to a darker place. So I liked that aspect of the darker costume. Q: If you could give Spiderman one new power, what would it be? Scottie Young: One power that would be tough, maybe like regeneration. I don’t know, like cut an arm off and grow it back. Q: Does it bother you if people refer to your style as “American manga”. Scottie Young: I wouldn’t say it bother me, I definitely learned over the years, my style of drawing no matter how I change it or do this or that. Is always a little hot or old with people. So I don’t let it bother me. I always understand why they make the distinction. As long as they are talking abut my stuff I am cool, It’s all good. I don’t care what they categorize me in. Tom: Well that’s all the time we have, my parting words of wisdom today come courtesy of Eddie Brock. Never wound, what you cannot kill, indeed.
J.C.'s EyeOpener ForecastSleet and freezing rain, ice inland.
Local Girls Practice Before Junior Figure Skating ChampionshipThree local girls have skated nearly all ther lives. They travel to Lake Placid, N.Y. for a week-long national competition.
Black Olive Cobbler With Matt & KimOlives and ice cream? Sam is full of surprises. Dinner with the band Episode “Black Olive Cobbler” Sam: Alright I am Sam Mason and I am here very today, I am very excited today. Today for these guys we are doing an olive cobbler with almond ice cream, which is. I am excited about it, I don’t know if you guys are. Kim: I am excited. Matt: I am terrified as well. Sam: That’s good as well. Now there is an olive story for you guys as well. Matt: Yeah, when we first got together and I hated olives, but you made enough olives that um… Kim: I wore you down, forced it on you. Matt: But she would put them in everything we eat. And I guess its just one of those things; I guess you warm up to. But I never had it in a dessert, sort of. Sam: Well then today we can make you hate olives again. So it will work out. This is kind of way to confee olives to make them sweet to where they kind of mimic a cherry. They are sweetened enough to where they kind of have that cherry flavor. But here is how we are going to start this, pit these. I am going to have you guys pit these. Have you ever pitted a cherry before? These are olives. Matt: I have never pitted a cherry or an olive. Sam: Oh then this is going to get dangerous. It’s simple; it’s just this little contraption. Kim: What would you call this contraption? Sam: It’s a pitter. Matt: Alright good name. Sam: And then it just comes sliding right out, its kind of an intrusive device. Matt: Wait is that how it is done when you just buy caned olives? Sam: Yeah they have large machines that do it though. Kim: There is a dude there… Matt: I always wondered how they do that. Sam: Yeah there is this guy Edward… Kim: I think I broke it already. Sam: Oh my god, if she pits cherries like she drums we are all in trouble. Sam: You made a little mushroom; I want them all to look like this. Kim: That is so I can eat the edges. Sam: Oh my god, aim it out that way. Matt: Alright let’s see what kind of rage we can get on this. Do it, do it. No don’t point it right at it. Sam: That’s alright. Matt: Wow. Kim: This is how we do, what’s this? Confee? Sam: Confee, yeah it’s just… Kim: Am I going to slow for you? Sam: No, no I have nothing to do with my hands. It’s just a term; it’s not usually used for fruits. It’s something that is cooked in its own juices. But this obviously we are going to cook in sugar, water and port. Matt: Wait well then how does this term fit it at all, if it doesn’t get cooked in its juice at all? Sam: Well it has become a bastardized term. Kim: Don’t get this on film. Sam: So we are going to cut these in half. Kim: I am going to shoot it out again. Matt: Well it’s a good thing I wore my safety goggles today. Sam: I don’t know if you guys, well I am sure you guys know this. But I got to see you guys play like 900 times at south by. There is something you guys do to the crowd, can you explain that? Kim: It’s called we pay them before hand. Sam: I thought you were piping something into the air or something. Matt: I think being honest when you play is really important. And I think a lot of bands put on their poker face. There like too cool for school face. I don’t mind seeing a band that plays through like, being angered or anything but as long as there honest. If you are looking totally bored, the crowds going to get totally bored., but Kim smiles nonstop, no matter what… Sam: She looks like she is sitting under the Christmas tree with brand new set of drawers. Here is what we are going to go for in this we are actually going to boil these real quick because they are kind of salty. Kim: Salty is not good for it? Sam: Well you know we are going to be fighting the sugar. So what we are going to do is we are going to be bringing some water up to a boil. Here we go we have our pitted olives, here we go we are actually going to drop these in the pot of boiling water. Going to let it sit here for a second, and then we are going to dump these right in the strainer. Kim: This is just getting the salt and the oil off of them? Matt: Yeah, just to rinse the oil and get the salt off. And what we are going to do now is actually, that was probably more for the oil than the salt. So we are just going to do this first, for a couple of seconds. Then we are going to let those drain. Then take this pot, and then we are going to add four cups of sugar. Then we are going to add a small amount of water, to make it like wet sand. Not too much. I mean the more you add the longer this is going to take. Kim: That looks good. Sam: Alright so the sugar. We are just going, going to turn this on high. Alright so as soon as this turns yellow around the edges, we are going to add the port and the water. We have some other jobs for you to do. On the top of this cobbler we are going to add the Streusel. You know that crumbly kind of topping? Matt: Yeah I love that. Sam: I love that stuff, that stuff is good on anything, hotdogs. Half cup of flower and a half cup of sugar. We have a quarter teaspoon of cinnamon and then we have butter. Now here show this, this gets kind of sloppy. Kim: Am I, Am I going in? Matt: You’re going in. Sam: So what’s going to happen here is your going to take this soft butter, and you’re going to throw it in little pea sizes. And at the same time you’re going to mix it in like that. Matt: I am not very good at this yet. Kim: Pea sizes Matt, pea sizes. Matt: Is this bigger than a pea size? Kim: Who eats a pea like that? Matt: What are we talking about, the green pea? Kim: Am I doing this right? Sam: Yeah because we want it to end up coming together. So obviously we can talk about your, the video for Yeah, yeah, yeah, yeah, yeah. There are a lot of yeas in that. What does an idea for something like that come? Matt: We were playing at a bar and there was someone who comes around when the bars closing at like 1:00 in the morning with pizza and sells it by the slice. And our friends were buying it and they were throwing it at us, and feeding it to us as we were trying to play. I feel bad for the next person that had to use that mic. But yet we did that. Then they threw ice and pint glasses. I thought I broke my elbow. We were leaving like; we totally got to make a video like that. Sam: Kind of just get it clumped up as much as you can so you have kind of big chunks. You know the chunkier the better. We are going to set this aside for second. We are going to need for this dish two orange zest. Which you really just want the zest which is the outside. Matt: Wait so the outside is going in? Sam: The outside is going in. Matt: Ah that’s the part we always throw away. Who would have known it was the crucial part. Sam: But you don’t want the pith, which is that stuff. Matt: This is all going against everything I ever believed, olives being a sweet dish, and orange peels instead of orange insides. Sam: Yeah that’s were all the flavor. That’s were all the oils are. Do you see the color on this guys, it’s kind of got that yellow color. That means it’s hot. Kim: It kind of smells like cotton candy. Matt: It really does. Sam: We are going to gently whisk in this cold water, which is going to be quiet aggressive. We do it gently because otherwise it would seize up and you would end up with this big block of sugar. So we are also going to add two cups of port wine. So boom we have orange, orange, orange. Back on the stove, bring it to a boil; we are going to add our olives. Yeah, they have been washed and all ready to go. And I am going to drip a little on the floor because that’s what we do here. And we are going to let these simmer for about half an hour. Matt: Man that looks good. Sam: Then we will assemble the cobbler. Alright so our thirty minutes is up, we are going to turn this off. And we are going to take this and that and do this. Alright so these are going to strain for just a bit. Then we are going back in the. Now we should probably pour out these orange. Matt: I was going to say you don’t eat them? Sam: Well I mean they are probably delicious. Matt: Really? Sam: I am just surprising the hell out of you today. Matt: Oh my god. Sam: There we have the olives. Alright this is a cup of poaching liquid. We are going to just add it like that. Then we have a cup of sugar. Kim: There is a lot of sugar in this. Matt: Good thing I am trying to gain weight, and unsuccessfully too. Sam: Four tea spoons of cornstarch, it’s going to thicken that bad boy up. Alright so this is going to go back in that pan. What’s going to happen now we are going to cook it to thicken all this liquid. And kind of make what would normally be a cherry pie filling. It doesn’t take long to thicken this because the cornstarch is pretty effective. I seem to recall a story that entailed food poisoning. Is this an embarrassing story? Kim: Not for me. Matt: It was actually the first time Kim and I communicated. What was that like five years ago? She had some obsession with letters and postcards and stuff like that. And she had only met me like once when she asked me to send her a postcard. And I was in Portland, and I went to food not bombs, where they dig all the food out of the trash. And I got totally, totally sick. I felt like I had taken this gunshot to the gut. It was the worst pain I have ever been in, and good old food did it to me. Sam: Not good old food. Matt: No, no, no it was food. But yeah I wrote a letter to Kim with all the horrifying details of being on the bathroom floor of a burger king trying to suck in the cold from the tiles. Because I felt like I was on fire. Kim: But in the letter he explained how he stripped down to his underwear and was lying on the floor in the burger kind bathroom. Matt: I had, people would walk in and see me and think I am some drug addict and just walk back out. But that, for some reason I didn’t know Kim but I wrote her all the details of that, because it was that day. Kim: You knew what type of girl I was. Matt: Yeah, yeah and that was our first correspondence. Sam: Do you still have the note? Kim: Yep. Sam: Is that framed in the bathroom? Kim: That’s actually a good idea. Sam: I would have that framed ad put it right in the bathroom. Matt: Yes this is a cooking show and I am talking about… Aren’t you supposed to not talk about this during dinner? Sam: We do everything different around here. Matt: Ok, cool. Sam: So we are just trying to get this to tighten up a little bit. Even though its going got go in the oven and its going to tighten u in the oven. But you know that’s our filling. Pretend that’s cherries. Kim: It really looks like it. Sam: It is it’s a sexy kind of mixture. Matt: It does smell good. Sam: You sound so surprised still, like… Matt: I doubt it, I’m telling you. Sam: We are going to pour it in here. Boom, alright and then we have that topping that you guys made. Just kind of cover it like this. Then we have an oven, three hundred and fifty degrees for about thirty five to forty five minutes, like so and that’s it. Kim: That’s where the magic happens. Sam: Yeah, the magic happens in that stove. Oh cobblers ready, it’s hot. Hot, hot. Alright so that is finite, it is a crazy way to eat olives. Matt: You would not expect that that is olives. Sam: It is blazing hot, alright that is it that is the black olive cobbler, for Matt and Kim.
Breast Milk Ice CreamPETA says: 'the breast is best'
China Ice Festival Warms HeartsDozens of Chinese couples say "I do" at a mass ice wedding in a mid-winter festival. 1/2009 Reuters
China Ice Festival Warms HeartsDozens of Chinese couples say "I do" at a mass ice wedding in a mid-winter festival. 1/2009 Reuters
Ice Truck At WrigleyDec. 08: A special look at the Ice Truck that will create ice at Wrigley Field. (NBC Sports)

Wed, 07 Jan 2009 05:52:37 -0500

Surging Flames Ice League-Leading Sharks

Calgary improves to 15-4-3 in last 22 games

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National Hockey League NHL Calgary Flames San Jose Sharks Langkow Daymond Glencross Curtis Giordano Mark Moss David Bourque Rene Kiprusoff Miikka Grier Mike Clowe Ryane Clowe Ryan Nabokov Evgeni

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