A PLUSH PIG the color of cotton candy sits on a windowsill at Carman’s Country Kitchen. Though it’s the size of a Beanie Baby, this tiny swine is no Ty Warner product. Official Beanie Babies do not come with the sort of appendage that sticks up over the pork’s belly.
This little piggy has a big salami.
Look around chef-owner Carman Luntzel’s three-table, two-counter (and, in warm weather, a table for eight in the back of her pickup truck) bruncher-y, and you’ll see that it’s a sausage party on and off the menu.
Dingaling-shaped ceramics pepper shelves. Phallus-adorned postcards cling to a corkboard. A mug with a willie for a handle hangs out on a ledge. A purplish rubber johnson dangles from the ceiling fan.
But the wiener-theme teapot and creamer made by the wife of “American Pie” singer Don McLean? Luntzel took it home weeks ago. Over the past three months, she’s been packing up her most cherished decorations, including select members of her member collection.
After 22 years at 11th and Wharton, the self-made chef and self-proclaimed “keeper of the penises” is closing shop and moving to South Carolina.
An international team has managed to sequence the watermelon genome in the hopes that it could help create a sweeter, more nutritious and more disease-resistant fruit.
Due to the domestication and large-scale farming of watermelons, much of the fruit’s disease-resistant genes were lost.
Researchers examined the genomes of 20 different watermelons and developed what they call a first-generation genetic map for watermelon. This means breeders can now try to produce new crops using genetic information that specifies size, colour and taste among many other factors.
“Decoding the complete genome of the watermelon … provided a wealth of information and toolkits to facilitate research and breeding,” said Zhangjun Fei of Cornell University and one of the leaders of the project.
The report said domesticated watermelons contained 23,440 genes, about the same as humans.
Watermelon, one of the top five fresh fruits consumed in the world, are believed to have originated in Africa and then cultivated by the Egyptians more than 4,000 years ago.
Florida Senator Marco Rubio, who many political observers think has a strong shot to be a 2016 Presidential candidate, just finished a lengthy interview with GQ that you can read here. One thing that struck my interest here, as someone who often reports on science, was Rubio’s answer when he was asked the question, “How old do you think the Earth is.”In response, Rubio told GQ that, “I’m not a scientist, man. I can tell you what recorded history says, I can tell you what the Bible says, but I think that’s a dispute amongst theologians and I think it has nothing to do with the gross domestic product or economic growth of the United States. I think the age of the universe has zero to do with how our economy is going to grow. I’m not a scientist. I don’t think I’m qualified to answer a question like that. At the end of the day, I think there are multiple theories out there on how the universe was created and I think this is a country where people should have the opportunity to teach them all. I think parents should be able to teach their kids what their faith says, what science says. Whether the Earth was created in 7 days, or 7 actual eras, I’m not sure we’ll ever be able to answer that. It’s one of the great mysteries.”
You’ve just opened a Web page or clicked a link in an email when your computer’s desktop goes gray. A browser window pops up with the FBI logo in the top left corner. Below it is a live webcam feed with a picture of someone’s face. You try to click away but find that your browser is locked. With a start, you recognize the face staring at you from the screen: It’s you.
This isn’t the plot of a Japanese horror film. It’s a frightening form of malware called “ransomware” that has been seen with increasing frequency in recent months. No one knows exactly how many people have been hit with it, but security firm McAfee reports that it recorded more than 120,000 new samples in the second quarter of 2012, a fourfold increase from the same quarter last year.
There are many variants of ransomware, all of which begin by locking you out of your own machine. The next phase: trying to blackmail, intimidate or otherwise spook you into forking over cash. You probably shouldn’t do it. But it’s easy to see why a lot of people do.
AS more varieties and better qualities of brown rice become increasingly common, it’s growing clear that you can do pretty much anything you want with this less processed version of the world’s second-most-popular grain. (You guessed it: corn is numero uno.)
This includes making risotto. Real, creamy, tender risotto. There is really only one adjustment to make, and that is to parboil the rice so that the risotto-making process takes about the same amount of time — 20 minutes or so — that it does with white rice.
As you normally would, choose short- or medium-grain brown rice, which is crucially important because these are the varieties that emit enough starch to make the final product creamy. One could argue, and some will, that you should begin with Italian varieties like Arborio. But good Spanish, Japanese and, yes, American short- and medium-grain rices give equally good results.
All I can tell you is that this risotto seemed like the perfect confluence of ingredients when I made it last week. I had Koda Farms brown rice, a medium-grain variety that is probably the best produced in the United States. I had a few leftover shrimp and stock I’d made from their shells.