Official BBO Hijacked Thread Thread

[Aberlour10]

Any fans of footballgolf here? I just tried it a on the real 9-hole course a week ago. Doping with Diebels Alt did not work, any birdies have been scored by me http://www.bridgebase.com/forums/public/style_emoticons/default/dry.gif

[Cyberyeti]

Any fans of footballgolf here? I just tried it a on the real 9-hole course a week ago. Doping with Diebels Alt did not work, any birdies have been scored by me http://www.bridgebase.com/forums/public/style_emoticons/default/dry.gif

Not tried it, have doped with Diebels Alt and can confirm it's definitely good for recreational use rather than performance. Can give you a problem scoring with the birdies :)

[Aberlour10]

You may be right in it. A couple of tripple boogies could be avoided by less consume :rolleyes:

[JLOGIC]

Hamman-Lall world champs obv.

[Phil]

Hamman-Lall world champs obv.

 

Great headline for the Daily Bulletin.

[ggwhiz]

Hamman-Lall world champs obv.

 

One of the few times I cheered for your opponents, great people despite (mostly) the unfortunate circumstance of being from Toronto. Still my close 2nd best result.

[JLOGIC]

One of the few times I cheered for your opponents, great people despite (mostly) the unfortunate circumstance of being from Toronto. Still my close 2nd best result.

 

I mean obv I wanted my dad to win but if they were second and the canadians won, I wouldn't have minded, just because I am really close friends with Darren Wolpert and consider him one of the nicest guys in bridge, and I also really like Korbel. Not just that, but I knew how much the win would mean for gavin and darrens mom.

 

So I guess I was the same as you except in reverse.

 

Anyways, no bridge content here obv, just thought it was funny to watch Hamman-Lall on vugraph, made me laugh.

[PassedOut]

I mean obv I wanted my dad to win but if they were second and the canadians won, I wouldn't have minded, just because I am really close friends with Darren Wolpert and consider him one of the nicest guys in bridge, and I also really like Korbel. Not just that, but I knew how much the win would mean for gavin and darrens mom.

 

So I guess I was the same as you except in reverse.

 

Anyways, no bridge content here obv, just thought it was funny to watch Hamman-Lall on vugraph, made me laugh.

The match was close and fun to watch. The Hamman-Lall pairing definitely made me chuckle...

[Aberlour10]

How to make a Bacon Manhattan

 

 

 

[jonottawa]

I don't usually follow pop culture too closely (I'm proud to say I've never watched any of the Kardashian shows,) but this line cracked me up:

 

Heidi, I would have preferred you not "fornicate with the help" linky

[y66]

Better Eating, Thanks to Bacteria

 

http://graphics8.nytimes.com/images/2012/09/19/dining/19FERMENT3/19JPFERMENT1-popup.jpg

IN THE LAB Dan Felder and Veronica Trevizo of Momofuku, with Sandor Katz, in the back of Momofuku Ko.

Photo by Ángel Franco/The New York Times

[Winstonm]

Since when have bacteria worn mustaches?

[Aberlour10]

tja tomorrow is another iDay, iReligion rules, iTalibans occupy streets at iShops. Is this iCentury or only a bad iJoke`?:rolleyes:

[diana_eva]

I just read this thinking what's all this chatter in the Moderation thread. Then i realized this was the other hijacked thread.

[Aberlour10]

O'zapft is!

 

 

http://www.deutscher-hof-kabul.com/oktoberfest1.jpg

[RunemPard]

Just give me all the MPs and nobody will get hurt...

[y66]

For Gastronomists, a Go-To Microbiologist

 

http://graphics8.nytimes.com/images/2012/09/19/dining/19SCIENTIST1_SPAN/19SCIENTIST1_SPAN-articleLarge.jpg

Rachel Dutton, a Harvard microbiologist. Photo: Erik Jacobs for The New York Times

 

JIM LAHEY, the founder of Sullivan Street Bakery in New York, wanted to find out which organisms inhabited his sourdough and produced its tantalizing sulfuric aroma.

 

Meanwhile, in the East Village test kitchen of the Momofuku restaurants, David Chang and Dan Felder were fermenting pork tenderloins, pistachio misos and fish sauces, and trying to understand what microbes made the process work. And in San Francisco, Harold McGee, author of the food-science book “On Food and Cooking,” began to wonder what bacterial species made his particularly long-lived yogurt culture so hardy. They all turned to the same expert: Rachel Dutton, an ebullient young Harvard microbiologist who, almost by accident, has become the go-to source for chefs and food artisans seeking to unravel the mysteries of microorganisms.

[mike777]

Hong Kong property and shipping magnate Cecil Chao Sze-tsung announced he would offer HK$500 million (about $65 million) to the man who can woo and marry his 33-year-old daughter, Gigi Chao, the South China Morning Post reported

 

 

 

 

http://www.ksee24.com/news/local/Hong-Kong-Tycoon-Offers-65-Million-To-Find-Husband-for-Lesbian-Daughter-171418441.html

[dwar0123]

Hong Kong property and shipping magnate Cecil Chao Sze-tsung announced he would offer HK$500 million (about $65 million) to the man who can woo and marry his 33-year-old daughter, Gigi Chao, the South China Morning Post reported

 

 

 

 

http://www.ksee24.com/news/local/Hong-Kong-Tycoon-Offers-65-Million-To-Find-Husband-for-Lesbian-Daughter-171418441.html

Emphasis on the man part. Apparently she is married to another woman.

[y66]

A little factoid people may not know: Which of the major economies in the advanced world grew fastest in the first quarter of 2012?

 

 

The surprise answer is Japan. Why is that happening? It’s because Japan is now spending a lot of money reconstructing after the tsunami. And that spending is driving rapid growth in Japan right now. We could all be doing that. Source: Paul Krugman in May 17, 2012 interview with Amy Goodman

 

[mike777]

A little factoid people may not know: Which of the major economies in the advanced world grew fastest in the first quarter of 2012?

 

 

The surprise answer is Japan. Why is that happening? Its because Japan is now spending a lot of money reconstructing after the tsunami. And that spending is driving rapid growth in Japan right now. We could all be doing that. Source: Paul Krugman in May 17, 2012 interview with Amy Goodman

 

 

 

But we are doing that....massive spending...I mean over a trillion bucks deficit this year alone....16 trillion and counting....

 

 

I mean we are not running balanced budgets for pete sake.

[gwnn]

http://legjobb.me/wp-content/uploads/2012/10/601363_389904967744909_29391500_n.jpg

[ggwhiz]

He He, how not to do things.

 

I knew a bridge player that was running late for his club game after playing a pickup game of softball.

 

He ran to the car with his car keys in one hand and softball glove in the other, opened the trunk threw it in and slamed it shut. Then he looked at his right hand that had the softball glove in it. :blink:

[y66]

Who is this guy? What is he drinking?

 

http://graphics8.nytimes.com/images/2012/10/17/dining/17BEER/17BEER-articleInline.jpg

Photo: Kirsten Luce for The New York Times

 

 

THE FIRST BEER Garrett Oliver of Brooklyn Brewery made a batch of White House Honey Ale, recreated from a recipe released by the White House.

 

 

“It’s not without complexity,” Mr. Oliver said, “and it’s an interesting, broad sort of bitterness, a British type of bitterness, which fits the sort of hops they used.”

 

The brewers chose classic British hops, Kent Goldings and Fuggles, which yield a gentle, more generalized sort of bitterness than the sharper grapefruit and pine of American hops familiar in American craft beers. They had taken another British-style step, adding mineral salts to the water, a process intended to mimic the famous waters of Burton-on-Trent, a British town renowned for its brewing heritage. Burtonizing is a long American tradition as well. Mr. Oliver has found advertisements in century-old brewing magazines for the American Burtonizing Company in New York.

 

As the beer was exposed to air in the glass, it seemed to become brighter and juicier. Professional brewers have many sophisticated techniques for shaping complexity, but home brewers have it all over them when it comes to freshness. Drinking a proper home-brewed beer that is alive and leaps from the glass is enough to bear out President Obama’s assessment.

 

For me, the biggest surprise was how powerfully the honey influenced the beer in almost every aspect — texture, aroma, flavor — except sweetness. It was a reminder of how extraordinary honey can be both as an ingredient and as a reflection of its particular origins.

 

Mr. Oliver said a request to the White House for a jar of its own honey went unanswered, so he used local wildflower honey, thinking that White House bees would have little motivation to rove beyond the flowers on the grounds.

 

In analyzing the beer as it was brewed, Mr. Oliver was surprised by how much sugar went unfermented and feared it might be a tad sweet. He pondered whether, on a second try, he would take steps to make the beer drier.

 

“Now that I’ve tasted it, I don’t think I would,” he said. “It’s perfectly balanced.”

 

The beer is still young. With time, the yeast particles should settle, clarifying the brew, and Mr. Oliver suggested it might carbonate a little more. Six months from now, it might develop some nutty, sherry-like characteristics as the beer begins to oxidize. Aside from curiosity, I’d prefer to drink it fresh.

[y66]

From recent interview with T. C. Boyle

 

You’ve killed lots of people within your fiction. Do you ever imagine how your own death will go down?

 

Are you kidding me? Since the moment of consciousness hit, I’ve been death-obsessed. Who isn’t?

 

Well, sure, but what does it look like?

 

We’re in our latter phases of life, so we are holding on now for the great promise of the last two years of our lives having lost our minds, having angry immigrants change our diapers for us.