All the gold in the world
That means that if you could somehow gather every scrap of gold that man has ever mined into one place, you could only build about one-third of the Washington Monument.
HowStuffWorks: All the gold in the world
via: Kottke
Clyde Shepherd Nature Preserve Panorama
12/20/2008, 8:47 pm
Went over to Clyde Shepherd Nature Preserve, one of my favorite spots in the city, this afternoon. I shot this quick hand-held panorama of the wetland meadow and (dry) beaver pond area.
Click through for a zoomable version of the full-sized image.
What would you do with $1000?
According to the Freakonomics Blog the value of the Zimbabwe Dollar has fallen so low that it is cost-effective to use the $1000 note as a replacement for toilet paper.
Cochran Mill Falls
12/17/2008, 11:10 pm
Gorgeous, only 45 minutes away… this may be the weekend’s destination.
Update: this seems promising too
The Big Picture: 2008 in photographs
The always great Big Picture has started their year-in-review series. Some really, really, great stuff .
diamonddave
Presented for your approval: the David Lee Roth soundboard
The level of total fucking awesomeness exhibited here simply goes without saying.
As far as I’m concerned…
As far as I'm concerned, Cêline Dion's cover of “Feliz Navidad” constitutes conclusive disproof of a benevolent and loving God.
flip – fancy-pants burgers, first impression
12/15/2008, 8:00 pm
Tony, Diane, and I gave Flip a first try this evening. We started out with a couple of sides: the french fries and the sweet potato tots. The fries were tasty but the cheese on them moved quickly to the chewy side as it cooled down. I thought the tots were tasty (if in need of a dash of salt) but Tony encountered a lovely bit of plastic wrap around one of his.
After our server suggested that the burgers were on the small side (”a little bigger than a slider”) and one per person might not be enough, we ordered five for the three of us. He was clearly not to be trusted — the burgers are pretty much full sized. It did give us a good opportunity to sample the variety available, though. (To save you from the horrendous flash-based site the menu is here.)
- steak tartare – this was my first choice and I stand by it. The tartare had a nice texture and good amount of spice. This one was by far my favorite.
- lamburger – Very good. My number two.
- butcher cut – It’s hard to go wrong with hangar steak. This was a tasty burger with some nice grilled bits on the patty but nothing terribly outstanding.
- pork belly & cheese – I had really high hopes for this one. Our server described the 48 hour cooking process for the pork belly. I’m not sure if this was a miscommunication but what we received was nothing more special than a standard bacon cheese burger. It was good, but not nearly as outstanding as I’d hoped.
- flip burger – I didn’t taste this one but Tony reported it was good.
All of the burgers came on a griddled bun which added a good bit of flavor (and really made some of the lesser ones).
Overall, I’d say recommended if for nothing else than the steak tartare burger. There’s definitely some room for improvement and hopefully they’ll find a good groove once they’ve been open more than a week.
