The Dude/Wilson sent me word of a great discovery.
Makes me happy. My world is a bit more upright.
Snake Plissken is a Libertarian. Sweet.
Please don’t ask me who Snake Plissken is if you don’t know. Just go rent Escape from New York. Make some popcorn. Watch the movie.
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Y’all know I’m a chilihead. I am not, however, an imbecile. An imbecile is this guy.
Filming about ten minutes of yourself after you have just eaten a Bhut Jolokia pepper – a large one. Whole.
They ought to do an audio recording of him in a few hours when the thing passes clear through his alimentary canal.
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Fond of lemurs, I am. But Slow Loris critters are right up there, too. Note – they are NOT lemurs, but you’d think so when looking at their eyes. Simply put, they are primates just like Lemurs, they’re of the same order but not the same infraorder.
Cute.
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Just doesn’t get much odder than this.
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1) I want to do this – prank a cat owner.
2) I never want to do this. And by “do” I mean ingest it.
I have known about Snake for quite a few years now, ever since he sponsored the deer hunt to feed the hungry, and got pilloried by the media for it.
Can’t comment on the chili-eating moron, since I can’t eat hot foods, but seems to me he was seeking immortality the wrong way about.
The spaghetti was a great prank
The cat one was not…. ick….
BABY MICE WINE???? I think you need The Amusing Bunni’s cat pic here, because there is something seriously wrong with these people.
That spaghetti ad is classic – and supposedly resulted in a deluge of calls to the broadcasting station by people asking where they could get spaghetti plants so they could raise their own.
There’s one born every minute…
I’m waiting for a Hershey’s Kisses vine. It only grows in soil rich in aluminum foil.
You might just be able to convince me to do that one, McGoo.
The BBC played that spaghetti thing on April Fools day one year. I saw it later on Candid Camera. Classic.
Here’s one I just thought up you could probably get away with one these days: “Milking the Soys”
ooooh! Lift a soybean plant leaf to find these little itty-bitty engorged udders and comment that it takes milking 180 plants for just one gallon of soy milk.
Udders on a plant. Oh that’s up my alley.
cb I am indeed working on the Mimesweeper. I had to drop it because (like the steampunk crossbow) I was having these huge blocks and couldn’t do a thing. So I scrapped it and have started over.
Escape from New York was awesome. Escape from L.A. kinda sucked. Good to hear that about K.R. anyway.
A post full of win! K.R. news of the good sort and a slow loris!
I’m somewhat of a chilehead myself, but no way in hell am I going to pop a Bhut Jolokia in my mouth.
I would try a pot of chili with bhut jolokia pepper in it though.
Question for ya, Lemur: What’s one of your favorite hot sauces?
Hey cutral’.
My favorites… for just pure heat without being stupid, Dave’s Insanity Sauce. For flavor without nearly the heat I’ve actually kind of grown to like Cholula – cayenne hot sauce.
But I use stuff all over the map. Red Savinas that I’ve grown and dried, green jalapenos that I grew and dried and then ground into powder (good for chili), Thai bird’s-eye peppers for oriental foods, and a blend of about five dried peppers to make my own chili powder (never use the store bought stuff if you can help it). Fresh habaneros for mustard sauce for ribs and pulled pork – nice fruity flavor to a hab.
“Fresh habaneros for mustard sauce for ribs and pulled pork – nice fruity flavor to a hab.”
Carolina boy, huh?
I’m kinda partial to mustard sauces, having made a few batches myself. Nothing real spicy thus far, mostly just experiments at making mustard sauce for BBQ. I’ve only had it on pork tenderloin, and it does go great with that meat. A lot of Kansans, though, think the mustard style BBQ is a strange choice, and have told me so, lol.
Habaneros are great, especially for salsas, but I kinda like the scotch bonnet more. Nothing better than some fiery hot Caribbean food. Actually, I amend that. Nothing better than some fiery hot Thai curry: red, green, or yellow.
Damn, now I’m getting hungry, lol.
I make Thai 2-3 nights a week and would do it every night if I could. Very partial to Pad Krapow.
Carolina? Nope, Oregon. It isn’t known for mustard sauces. I like mustard sauces best if they are hot/sweet/sour all at the same time.