Froodee

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Tactical Nuclear Penguin: Beer To Get You Sloshed

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Who’s the King of Beers? Americans will definitely say Budweiser, but this time around, the monarch might have to step down, courtesy of the Tactical Nuclear Penguin. This is NOT a joke, buddy. That quirky name just might hit you where it matters.

Tactical Nuclear Penguin is a new beer created by a Scottish microbrewery, and it is being touted as the strongest beer in the world. With a 32% alcohol content, it has set a new record for beers! The beer was actually released in November of last year, but it is reaching the shores of the United States only now.

Think about it, how much alcohol content does that average American beer have? You’ll be lucky if you can get more than 5%. At 32% alcohol content, Tactical Nuclear Penguin has more than 6 times the punch!

According to the inventors of this beer, they were able to increase the alcohol content by that much thanks to a technique that involves freezing the brew to as low as -6 degrees Celsius (that’s 21 degrees Fahrenheit). Since beer freezes at a much lower temperature than water, the process allows for the removal of water from the brew, leaving more alcohol. Nifty, huh?

Naturally, some sectors aren’t happy about this. Not at all. Then again, the bottle does have a warning label:

“This is an extremely strong beer; it should be enjoyed in small servings and with an air of aristocratic nonchalance. It is exactly the same manner you would enjoy a fine whisky, a Frank Zappa album or a visit from a friendly yet anxious ghost.”

All I can say is that I can’t wait to have a sip. Or two.

Typo In Cookbook Causes Stir

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My day job requires a lot of proofreading on a regular basis. Indeed, proofreading has become so much of a habit that I do it all the time. Sometimes, the habit actually becomes irritating, especially when I am reading for the sheer pleasure of it.

Still, no one can deny the importance of this task. I am pretty sure that the editing staff at Penguin Group Australia is beating themselves up for a “slight” proofreading error. What happened?

A cookbook dubbed the Pasta Bible has been published and released with a typo. So what’s the big deal? We all know that despite the rigorous processes involved in writing, editing, and publishing books, things do slip by people. That’s why we are called human.

In the case of the Pasta Bible, however, the slip is quite a significant one: one recipe calls for “salt and freshly ground black people!”

Obviously, this one-word typo is simply that – a typo. The implications of the incorrect word and the possible repercussions are quite intimidating, though.

On the part of Penguin, they are downplaying the issue. Bob Sessions, the head of publishing, says that it is nothing but a “silly” mistake, and agrees that the proofreader should have caught it. He further says that “We’re mortified that this has become an issue of any kind and why anyone would be offended, we don’t know. We’ve said to bookstores that if anyone is small-minded enough to complain about this … silly mistake, we will happily replace (the book) for them.”

Easter Egg Overload?

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If you’re anything like us, you had way too many eggs over the Easter holiday. I suppose we do not really think about the days following the holiday – what are we going to do with all those eggs? Some are simply wasteful and throw them away. At this point in time, though, wastefulness is something that we shouldn’t even consider. So, what to do with all those Easter eggs?

The answer is simple: be as creative as you can and come up with new recipes to make use of those leftover eggs. I found some really mouthwatering recipes over at iVillage; here are my favorites, which I shall make use of!

Deviled Bacon and Eggs
All you need are the hardboiled eggs (of which you have plenty, I assume), some bacon, salt, mayo, and pepper. Get the yolk and mash it with the seasonings and mayo. Put the mashed yolk back into the egg whites and top with crispy bacon. Simple, isn’t it? I think I’m going to add some cayenne pepper for more kick.

Garlic Pickled Hard Cooked Eggs
Doesn’t the name make your mouth water? For this, you’ll need hardboiled eggs (without the shells, of course), pickle juice (just get the juice from a can or bottle of pickles), peppercorns, red pepper flakes, garlic cloves, bay leaves, and juniper berries. Combine all the ingredients in a jar huge enough to contain the eggs plus liquid. Keep in the fridge for at least 3 days. Dig in! According to the recipe, this can be kept in the fridge for 2 weeks before you need to throw it out. I think it 2 weeks won’t pass by before you eat it all up!

Walmart For Groceries?

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I don’t think the average American will think of Walmart while writing down their grocery shopping list, do you? Maybe if one were to look for clothing, video games, and other electronics; but definitely NOT food.

Here’s something to surprise you and me, though – Walmart just might be what the United States needs to save the small farmers throughout the country. You may find it unbelievable, but it seems to be true. Corby Kummer of MSNBC has had a firsthand encounter with a Walmart branch that impressed him in terms of the produce choices. He shares his experience:

In the grocery section of the Raynham supercenter, 45 minutes south of Boston, I had trouble believing I was in a Walmart. The very reasonable-looking produce, most of it loose and nicely organized, was in black plastic bins (as in British supermarkets, where the look is common; the idea is to make the colors pop). The first thing I saw, McIntosh apples, came from the same local orchard whose apples I’d just seen in the same bags at Whole Foods. The bunched beets were from Muranaka Farm, whose beets I often buy at other markets — but these looked much fresher.

I don’t know if you will find the same conditions in all other Walmart branches – probably not – but if one branch can experience such a thing, then others are bound to follow, aren’t they? You may not be such a big fan of this corporate giant, but if they start doing things the “right way,” at least in terms of fresh produce, then they might just get more followers. What do you think?

So You’re Craving Something?

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We all have cravings – some people just have more of them more often. I have to say that I used to have these cravings a lot, and I would always give in – no matter what. What some of you may not know, however, cravings mean something more than you wanting something specific to eat.

For example, when was the last time you felt like eating salty food? A large serving of French fries or a huge bag of potato chips – you would have killed for these probably! But did you know that a strong craving for something salty may mean that you are experiencing calcium deficiency? The reason for the craving is that sodium (SALT) can trick the body into thinking that there are higher levels of calcium. Aside from calcium, your body might need other minerals such as potassium. If you get this craving a LOT, you might want to see your doctor.

How about chocolate? I used to crave this all the time. I thought I just really loved chocolate. However, according to studies, craving for chocolate could be due to depression. This is because chocolate does increase the levels of serotonin, which is basically the “happy hormone.” Perhaps if you crave chocolate too much, you might want to assess what is it that is making you feel unhappy.

Some people do not like chocolate at all but would crave sweets every now and then. The reason could be the same for chocolate cravings, but it could also only be because of low energy levels. I think this is one of the most common types of cravings – I usually get it on Friday afternoon.

So what are you craving now?