Monday, May 7, 2012
Sunday, March 11, 2012
DJ Wicked G's Infamous "Midnight Gangsta Show" EP8 by DJ Wicked G
DJ Wicked G's Infamous "Midnight Gangsta Show" EP8 by DJ Wicked G
Enjoy people, this was my last show. Getting ready to start again here in spring. Holla
Enjoy people, this was my last show. Getting ready to start again here in spring. Holla
Monday, February 27, 2012
[News] Birdman Explains Signing Limp Bizkit To Cash Money
[News] Birdman Explains Signing Limp Bizkit To Cash Money: Birdman discusses signing the Nu Metal band.
Sunday, July 17, 2011
Asus WX Lamborghini Wireless Mouse
Asus WX Lamborghini Wireless Mouse: "
"
Posted on 07.16.2011 12:00
by
Kirby
Filed under:
Lamborghini | technology | car gift ideas | Cars | Car News
We’ve been running off all these technological products that bear automaker’s trademarks on them – just last week, we introduced the Porsche Lacie P’9220 and P’9230 hard drives – and just in case you already have these items with you, we’d like to introduce you to your next purchase: the Asus WX Lamborghini Wireless Mouse.
This new AAA battery-powered mouse would fit perfectly with the new Asus Automobili Lamborghini VX7 Notebook that was also recently launched back in April. It’s available for only $80, and for that price, you get a mouse that bears the sleek and sporty design cues of Lamborghini supercars, including three choices of a two-tone color scheme – yellow/black, white/black, and all black. There’s also a nano dongle attachment embedded on the mouse that allows it to connect to any USB port with a range of up to 10 meters. This high-frequency response range allows the mouse to work with instant precision without having to resort to any wires or other forms of interference.
According to Asus, the WX Wireless Mouse is a must-have item to include in your computer. “Based on the power and speed so coveted in Lamborghini vehicles, the WX-Lamborghini wireless laser mouse delivers a breathtaking experience in control,' the company said.
'This is the ultimate style icon when it comes to mouse input, inspired directly by the powerful, angular shape so known from its motorized namesakes.”
Knowing our love for products that have automotive tie-ups to them, there’s a good chance that we won’t waste time adding a new wireless mouse to our collection.
Asus WX Lamborghini Wireless Mouse originally appeared on topspeed.com on Saturday, 16 July 2011 12:00 EST.
"
Wednesday, June 8, 2011
Saturday, June 4, 2011
Cinnamon Toast&Rolls - Circle B Kitchen
Super easy to do, and delicious. Check it out.
Monday, May 30, 2011
'KKK' confronts Westboro protesters
WTF -HUH????
That doesn't even make sense. LOL
Juan's World Knowledge Daily Recipe
Lime Vinaigrette: "
This is a not so traditional Cuban dressing but I think the fact we are using limes makes up for that:
1/4 cup The best tasting EVOO you can get your hands on
Mix all ingredients thoroughly with a whisk or a food processor. Taste. It should be somewhat potent in acidity and salt so adjust accordingly. Let sit at least one hour, overnight is even better. Re-Whisk prior to tossing with your salad in a cold bowl. This scales nicely, just keep the ratio of oil to lime juice at about 3:1
"
This is a not so traditional Cuban dressing but I think the fact we are using limes makes up for that:
1/4 cup The best tasting EVOO you can get your hands on
1-2 tbsp Fresh squeezed lime juice
1 tbsp Fresh minced shallots
1/2 tsp Dijon Mustard
1 tsp Salt (to taste)
Mix all ingredients thoroughly with a whisk or a food processor. Taste. It should be somewhat potent in acidity and salt so adjust accordingly. Let sit at least one hour, overnight is even better. Re-Whisk prior to tossing with your salad in a cold bowl. This scales nicely, just keep the ratio of oil to lime juice at about 3:1
"
Saturday, May 28, 2011
Sensual Interior Design: The Shade Club
Sensual Interior Design: The Shade Club: "
By: Yanko Design
"
SquareONE’s latest renovation, located in the basement of a residential building in the center of Bucharest, was once home to some of the most successful and downright sexy clubs of the 90s, some of which carried a notorious and even dark past. After 5 years of vacancy the Shade Club has opened its doors to reveal a sultry modern design that reflects the scandalous history of the venue.
At the start of the remodel, the design team noticed 7 to 8 layers of material applied to the walls, giving them a peek into the location’s history, and sparking their interest in its mysterious past.
The first of the 3 defined spaces within the club is also the largest and features a high density of structural pillars. By covering the pillars in mirrors and applying three-quarter lamps across two edges on each, the columns seem to disappear and a “forest of lamps” emerge. The volumetric pattern on the surrounding walls is CNC dense polyurethane foam painted white. Behind the pattern are mirrors that continue the visual effect of the mirrored pillars.
The second space is a circular room that surrounds the central lounge. Given the shape, the designers opted for an organic design that incorporated baroque decoration. The single row of structural pillars were covered in a Corian skin. It is a soft, organic shape vertically extruded. The Corian skin was engraved with the graphic design CNC milled into the surface of the material, then a special mold was made and the Corian milled plates were thermoformed. The semicircular bar in the this space was done exactly the same. The walls have a routed MDF structure, and thin, extremely flexible Axpet cladding to which graphic designs were cut and applied on the surface.
The third and smallest space is quite isolated from the rest, and features handmade graphic designs on the walls and a single lounge. Hovering above the lounge is a ellipsoidal light membrane on the ceiling made of a elastic membrane that diffuses the light. To polish the look the designers used white fringe to better illustrate the shape and link the two elements.
In the bar areas there are virtual sections that cut the volume and leave white luminous surfaces with 2D images of different objects (lamps, tables and other household furniture). The ideea was to illustrate a photo of the interior of a house that cuts out volume and leaves an impression. To contrast the space the designers used Corian Noir in combination with translucent Glacier Ice Corian. Spectral tubes were then used as light sources to illuminate the white surfaces.
Designer: SquareONE
----------
Sony reveals work on a "future platform" already under way
Masaru Kato, Sony's executive vice president and chief financial officer, has confirmed that work on a 'future platform' to succeed the PlayStation 3 is already under way, following an important call to investors where he was asked to explain the increased costs in research and development.
'For the home equipment the PS3 still has a product lif...
Friday, May 27, 2011
Naranja Agria (Seville Orange)
Did I just discover a Cuban meal supplement that helps you lose weight??? From the wikipedia:
“Bitter orange is also used in herbal medicine as a stimulant and appetite suppressant, and has replaced the banned stimulant ephedra in many herbal weight-loss products.”
Perhaps a new reality show called “The Fattest Gordo” where you eat nothing but chuletas de puerco marinaded in naranja agria. NBC: you know how to reach me.
Anyway, these citric gems are in season right now but despite that, are still difficult to find. You can try your local hispanic market but in lieu of that, I have found an online source:
They are only available through February so I suggest you get some, juice ‘em and freeze ‘em.
Update 2/3/09: It seems that ripetoyou.com is having technical difficulties right now and is not accepting online orders.
New Music: Lloyd f/ Trey Songz & Young Jeezy – ‘Be the One’
Fresh Fresh Fresh !!! BaBe. New shit. Thank me later. Haha Lol.
Lloyd promises to “Be the One” on the new single from his fourth album King of Hearts, due July 5. Young Goldie gets some assistance from Young Jeezy and fellow heartthrob Trey Songz, who lays out his freaky plans, on the Polow Da Don-produced club banger. “Girl I want to be the one, be the one to kiss you goodnight,” sings Lloyd, who has only one thing on his mind. Are you listening, ladies?
"
Thursday, May 26, 2011
Honda Chopper
Honda Chopper: "
"
Do you remember the Pininfarina Coupe Concept we presented just a few days ago? Its designer, Peter Norris, has developed yet another amazing concept, but this time, it’s a motorcycle and not a car. His project is called the Honda Chopper and took its inspiration from a number of sources. It features clean functional lines of medical machinery, 70’s and 80’s marker drawings and design (such as Big Trak), and a bit of manga thrown in.
The new concept is a purpose-built chopper featuring a long front suspension, feet forward seating position, and a large footprint. Powering this chopper - like most of the other concepts revealed recently - are two small electric motors, one built into each wheel hub helping lower the center of gravity, improve efficiency, and lower emissions.
The bottom line is that this is a pretty impressive concept and since the inspiration behind the design is Star Wars, we expect many people to be able to appreciate its look.
Originally Posted on 05.25.2011 21:00
by
Simona
Honda Chopper originally appeared on topspeed.com on Wednesday, 25 May 2011 21:00 EST.
"
Juan's World Knowledge Daily Recipe
Arroz con pollo: "
As a young, growing, laddy I would eat copious amounts of anything, save for a few items. One of these was arroz con pollo (acp), especially “a la Chorrera”, which translates into “sweaty-sweet festering rice fermentation” (Don’t try to to look that up, it’s Cuban regional speak).
As I got older, and as has happened with so many other foods I did not care for as a boy, I really grew to appreciate acp and all it’s variations. This includes “a la chorrera” even though I still prefer “seco” which is this post’s focus.
My lovely mother in law helped me with this dish. She is a rare bird in that her cooking prowess is matched by her patience and tolerance with others in the kitchen (yes, that would be me). This makes learning easy, as long as you don’t ask for precise measurements.
We used boneless, skinless thighs and breasts which made for a bit less chicken oomph, but why pick through bones when a highly trained poultry worker at a sanitary facility has already done this for you? Also, I don’t need to tell you that you should be spending the extra dollar per pound and buying organic birds and bird parts, right?
It’s goin down:
2 lbs boneless, skinless chicken thighs
Place a cup of water and the remaining ingredients except for the chicken in a double-bagged gallon size zip top bag. Add the rinsed chicken (always rinse meats before using) to bag, toss it up a bit with a spoon and seal, pressing out as much air as possible. Marinate / brine for no longer than 3 or 4 hours but at least 2, turning and rearranging a couple of times. Don’t be afraid to throw in some macerated fresh herbs like oregano or thyme or even an un-macerated rosemary sprig??
The meez:
1 large chopped green/red/yellow/orange sweet pepper
After the chicken has soaked long enough, take it out and dry it on and off with some paper towels. To your dutch oven that has been gathering momentum for the past 5 minutes over medium high heat, add 1/4c of the oil. Once the oil starts a-shimmerin and a-smellin, place as many chicken parts in there you can without crowding. You are trying to give the chicken some nice brown crust, so as much of it should be in contact with the pan. Brown on the other side and place browned chicken in a dish covered with foil (loosely). Repeat with remaining chicken.
Add the other 1/4c of oil and when ready, add the chopped onion and pepper, reducing the heat to medium now. Cook for 6-8 minutes, stirring occasionally, scraping up the browned chicken bits off the pan.
Add the minced garlic and cook for another 4-5 minutes until all these veggies are nice and soft and and quite silky in their extra helping of oil (it’ll come in handy for the rice). Add the oregano, the bay leaves and the saffron and stir some more, until the saffron fragrance tapers (1-2 min). Now add the tomato paste that you mixed with a 1/2 cup of water and cook this SERIOUS sofrito down for a few minutes so as to be more pasty than watery.
Throw in the chicken and it’s juices collected in the plate, making sure to toss all this together to coat the chicken in the sofri. This goes on for another 3-4 minutes. Now, add the 2.5c of rice and toss that with the chicken and sofri for a few minutes. Finally, add the 1 cup of chicken broth and 3.5c of water (ok, 4.5c if you want it sloppy), mix and bring to a boil. Stir, cover and reduce heat to as low as possible on your range. I use a “lumisnake” because my stove’s LOW just can go that low. Now kick back for the next 20-30 minutes and get your beer. I mean, you can go ahead and pound a couple, but save one for the rice!
Your rice is cooked now and there is still some liquid in the pot amongst the rice. This is good, yes. Crack yer beer and pour that bad boy in there and don’t be all slow or careful about it either, it’s not champagne for chrissakes. Look at that sucker foam up!
Now cover immediately and turn off the stove. Wait at least 10 minutes before serving. How about a crisp romaine salad with a lime vinaigrette?
"
As a young, growing, laddy I would eat copious amounts of anything, save for a few items. One of these was arroz con pollo (acp), especially “a la Chorrera”, which translates into “sweaty-sweet festering rice fermentation” (Don’t try to to look that up, it’s Cuban regional speak).
As I got older, and as has happened with so many other foods I did not care for as a boy, I really grew to appreciate acp and all it’s variations. This includes “a la chorrera” even though I still prefer “seco” which is this post’s focus.
My lovely mother in law helped me with this dish. She is a rare bird in that her cooking prowess is matched by her patience and tolerance with others in the kitchen (yes, that would be me). This makes learning easy, as long as you don’t ask for precise measurements.
We used boneless, skinless thighs and breasts which made for a bit less chicken oomph, but why pick through bones when a highly trained poultry worker at a sanitary facility has already done this for you? Also, I don’t need to tell you that you should be spending the extra dollar per pound and buying organic birds and bird parts, right?
It’s goin down:
2 lbs boneless, skinless chicken thighs
1.5 lbs boneless, skinless chicken breasts
1 minced garlic clove
1 lime’s juice
2 tsp salt
Place a cup of water and the remaining ingredients except for the chicken in a double-bagged gallon size zip top bag. Add the rinsed chicken (always rinse meats before using) to bag, toss it up a bit with a spoon and seal, pressing out as much air as possible. Marinate / brine for no longer than 3 or 4 hours but at least 2, turning and rearranging a couple of times. Don’t be afraid to throw in some macerated fresh herbs like oregano or thyme or even an un-macerated rosemary sprig??
The meez:
1 large chopped green/red/yellow/orange sweet pepper
1 large chopped yellow onion
6 cloves garlic
1 tsp oregano
1 fat pinch of saffron (think dip, not leaf)
2 medium size bay leaves
1/2 cup Virgin olive oil
1/2 can tomato paste (small can)
1 cup chicken broth
2 1/2 cups Valencia or Arborio or some sort of risotto rice
3 1/2 cups water
1 bottle beer, imported–of course, try Lowenbrau
After the chicken has soaked long enough, take it out and dry it on and off with some paper towels. To your dutch oven that has been gathering momentum for the past 5 minutes over medium high heat, add 1/4c of the oil. Once the oil starts a-shimmerin and a-smellin, place as many chicken parts in there you can without crowding. You are trying to give the chicken some nice brown crust, so as much of it should be in contact with the pan. Brown on the other side and place browned chicken in a dish covered with foil (loosely). Repeat with remaining chicken.
Add the other 1/4c of oil and when ready, add the chopped onion and pepper, reducing the heat to medium now. Cook for 6-8 minutes, stirring occasionally, scraping up the browned chicken bits off the pan.
Add the minced garlic and cook for another 4-5 minutes until all these veggies are nice and soft and and quite silky in their extra helping of oil (it’ll come in handy for the rice). Add the oregano, the bay leaves and the saffron and stir some more, until the saffron fragrance tapers (1-2 min). Now add the tomato paste that you mixed with a 1/2 cup of water and cook this SERIOUS sofrito down for a few minutes so as to be more pasty than watery.
Throw in the chicken and it’s juices collected in the plate, making sure to toss all this together to coat the chicken in the sofri. This goes on for another 3-4 minutes. Now, add the 2.5c of rice and toss that with the chicken and sofri for a few minutes. Finally, add the 1 cup of chicken broth and 3.5c of water (ok, 4.5c if you want it sloppy), mix and bring to a boil. Stir, cover and reduce heat to as low as possible on your range. I use a “lumisnake” because my stove’s LOW just can go that low. Now kick back for the next 20-30 minutes and get your beer. I mean, you can go ahead and pound a couple, but save one for the rice!
Your rice is cooked now and there is still some liquid in the pot amongst the rice. This is good, yes. Crack yer beer and pour that bad boy in there and don’t be all slow or careful about it either, it’s not champagne for chrissakes. Look at that sucker foam up!
Now cover immediately and turn off the stove. Wait at least 10 minutes before serving. How about a crisp romaine salad with a lime vinaigrette? "
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