Now that it’s hot and humid outside, what better way to cool down than with a slice of watermelon? If you ever see somebody with a pickup bed full of melons, here’s how to get a deal. For instance, if you can get one for $6 or two for $10. Buy two of them and then ask to return one of them. Since one watermelon is worth $6 dollars you end up paying only $4 for the one watermelon. It’s a great deal. If they don’t accept returns, just smash both of your watermelons all over the pavement so that the onlookers can see. It’s only $10, and how fun is it to smash a watermelon? Just ask Gallagher.
Gallagher – The Smashing Watermelon Collection [DVD]
When you hear someone talk about a restaurant and they say that everything here is homemade, do they actually make the food at their home and then bring it to their restaurant? Why not just serve the food out of their house instead of transporting it to another place? Seems to me they would save a ton of money and not have to reheat everything.
It’s pretty easy to recreate Olive Garden dishes at home. All you have to do is go to your grocer’s freezer section and pick up a selection of Marie Callender’s entrees. Well, actually, Marie’s tastes better.
As a kid, I wished they would come up with new chewing gum flavors. Juicy Fruit, Fruit Stripe, and Double Mint flavors only lasted about a minute after the initial chew. I was looking for flavors like Kentucky Fried Chicken or McDonald’s French fries gum.
People go nuts for Jelly Belly beans and even the Beanboozled flavors, so why have we not crossed this marketing line with chewing gum? Imagine a Cool Ranch Doritos or Hot buttered popcorn-flavored gum. The possibilities are endless when you think about a BBQ-based line of flavors. Bacon, Pulled Pork, Pork Belly, or even Brisket flavored. I’m sure it would sell out…
Tip: Slip a few of these into a regular bag of Jelly Bellies.
I don’t know if there is some insider secret but my success rate with opening biscuit bags is about 1%. It’s simple, right? Tear here and then pull apart the zip lock seal. Almost never happens to me. I tear, I rip, and I split. You might ask, why am I eating frozen biscuits and not farm-to-table ones? I eat frozen biscuits because I don’t eat them very often and they are easy. I can’t tell the difference between a fresh and a frozen biscuit and I don’t live near a Tudors so it’s not that big of a deal to me. I just hope they invent some better biscuit bag technology. Maybe I’m just too impatient when opening the bag?
When I notice a cashier ringing up customers and see the register number light is off I don’t get in their line. If they have a closed placard on the conveyor belt this is a sure signal that they are closing down. However, there are people who will put their groceries on the belt anyway. Even go as far as to move the placard. The cashier will say they are closing down the line but the people don’t budge. This is the equivalent of going into a steak restaurant and ordering a well-done rib eye five minutes before closing. It’s rude to enter a place of business so late. Also, who cooks their steak well? Savages that’s who.
Why is movie popcorn so delicious, yet we can never replicate it at home? I’ve gotten pretty close, and here’s my super, not-so-secret recipe.
Start with really good popcorn
I recommend Orville Redenbacher because of the quality control and consistency. Don’t buy store brands because they are all terrible. I may be wrong, but I don’t care. Store in an airtight container in the dark pantry. Use 1/2 cup per pop session.
Use Coconut oil
Pop your kernels in coconut oil, that’s what the theaters use. It has a high smoke point so it can get really hot and explode the kernels much better. Plus it tastes better. Use about 3 tablespoons
Use fine ground salt
Popcorn salt is different, it’s finely ground so that it sticks to all the popcorn’s intricate crevasses.
Top it off with fake butter
Real butter is good, but if you want to get close to the movie theater taste, lube up your bowl with this Buttery flavor Popcorn Topping. It may be unnatural, but we aren’t going for healthful when eating movie theater popcorn. We are going for taste, and this one is pretty close. Try substituting 1 tablespoon of coconut oil with this butter oil.
A Proper Popper
There are several ways to popcorn, but my favorite is the Whirley-Pop. It’s fast and easy to clean up
I used to get kidney stones about once a year, here are some practical tips I’ve learned over the years.
First, it’s better to not get a kidney stone. I’ve learned that I need to drink plenty of water before I spend the next two days outside in the heat and humidity. This was the case for my latest bout with a ureter rock. I also stay away from black tea. While I love a good glass of tea, I’d rather not try to pee a pebble into a strainer for some doctor to analyze.
So, how to deal with the pain? The first thing I do is start chugging water by the liter. This will start to hydrate the kidneys and get them working to flush out the gravel from your pee pipes. Kidney stone pain is one of the worst pains I’ve ever felt so you can try to throw a painkiller at it, but it will be shot blocked like Manute Bol over Muggsy Bogues. (Sadly, Bol died of Kidney failure)
This is not a fun ride down the slip-and-slide to your bladder. The best advice is to mix up equal parts lemon juice and olive oil and drink a shot glass full. Don’t vomit it, otherwise, it won’t work. So try small sips over about 15 minutes or so. It will grease the chute and start breaking down the boulder. Grab a six-pack of Guinness Extra Stout, this has worked wonders for me. The beer will help break down the stone and ease the passing, plus the alcohol will help ease some of the pain. Once the Plinko chip scrapes and rattles its way to your bladder the pain will subside, but if you are a male, then the fun isn’t quite over yet. Get more Guinness!
Had to get morphine for red pee pee
However, if the pain makes you want to pass out, throw up, and/or urinate blood, then get to the emergency room. You might be dealing with a stone that even an angel can’t roll away. BTW, this too shall pass is not in the bible. Good luck!
Sometimes the memory of your favorite foods is far better than the food itself. Once you’ve lived in different parts of the country and experienced different flavors and styles of cooking, your old favorites become the second-string runner-up. So if you have a favorite restaurant in a town you no longer live in, stay away. Keep that memory and don’t ruin it by eating there ever again.
Yes! Eggs are good for you, yolk and all. But of course, people are taking it too far. Everything has an egg on it. Watch any episode of Diners, Drive-Ins, and Dives and you will see any number of dishes with an egg in there somewhere. Do you know what goes well with eggs? Bacon, that’s it!
How do I cook my eggs? Glad you asked.
Fried
Fry a few strips of bacon over medium heat, remove bacon, leave grease, turn off the heat let cool down for a minute or so. Add 2 eggs, and use either kosher salt, black, and cayenne pepper (Or Tony Chachere Seasoning). Once the egg white is not clear, gently flip it over, turn off the heat, and cook for another 2 minutes, this won’t overcook and still give you a nice warm runny yolk. I usually forget about them and the yolk gets solid.
Scrambled
Whisk 3 eggs with a dash of heavy cream in a large cup, and add to a low-heat skillet with melted clarified butter or bacon fat. Move around the pan and make your chunks big or small, just don’t let them stick. Or don’t move it at all and have an omelet.
Boiled
Put a dozen eggs in a pot in one layer, add 1/4 tsp baking soda, and cover with 2 inches of tap water. Bring to a rolling boil and cook for about 2 minutes. Cover and remove from heat and let stand for 12 minutes. Drain off hot water and fill the pot with cold tap water. Let stand for 5 minutes. Crack each end of the egg, they should be super easy to peel. Cut in half and add a dash of the previously mentioned seasonings.
Poached, no thanks, if I wanted to eat snot I would expose myself to one of the 100 things I’m allergic to and let the mucus fountain flow.
Daily Irritant 
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