The (Potentially) Fatal Flaw In Beverage Anti-Tamper Caps

 An easily exploited flaw in the most common type of plastic beverage container seal makes it easy to contaminate the contents without leaving any evidence. Here's how it works...

Comments

Post a Comment

Popular posts from this blog

Blue Collar Dining Deathmatch: Golden Corral vs Sizzler

Image
In a quirk of fate, I happen to live within a mile of both a Sizzler and a Golden Corral . I've driven past the former hundreds of times in the three-plus years since I moved to Murrieta, California (City motto: " What was that loud boom? ") and the latter opened about a year ago, much to the excitement of the local social media community groups. Up until a couple weeks ago, I'd never set foot in either. Say what you will about the Temecula Valley in general and Murrieta in particular, but you can't claim there aren't plenty of interesting places to eat, so neither of these two chain restaurants held any appeal as anything other than a punchline. Recently, though, spurred by semi-fond memories of Sizzler back when I was in my 20's, on a tight budget, and without a way to cook for myself, combined with my girlfriend's new keto diet, I thought I'd give these two popular, populist restaurant chains a visit. Here's how it went down: Golden Co...
Read more

Why Do People Love The Cheesecake Factory?

Image
This is NOT a good thing... So, my local Facebook "community talk" groups have been clogged the last few days with one post after another asking the same question: "When is the new Cheescake Factory going to open?" People are treating this event with the same crazed enthusiasm that went along with our bucolic little valley getting its first Golden Corral buffet restaurant (and the same total lack of the ability to search to see if the question has already been asked and answered dozens of times.) For a chain restaurant to inspire this kind of foaming expectation, they must be doing something right. Viewed objectively, it's a little hard to pinpoint what makes them successful. First of all, the Factory takes pride in their enormous, encyclopedic menu that encompasses more than 250 items at any given time. They make a big deal about the fact that their dishes are cooked (mostly) from scratch, but let's face it - it's impossible to have Thai lettuce...
Read more

Pizza Crunch - An Answer to a Question Nobody Asked

Image
Scotland has a complicated relationship with food. They've given the world haggis, Gordon Ramsey, and Scotch whisky, so it's hard to really classify their national contribution to cuisine in terms of friend or foe. But as a culture with a legendary reputation (deserved or not) for 1) enjoying a wee dram, and 2) being willing to eat just about anything, I guess it shouldn't be a surprise that one of the world's greatest "I'd have to be super-drunk to eat that" foods, the so-called Pizza Crunch, is popular in the UK's hat.  In the video we bring to you today, we see the process of making a Pizza Crunch from start to finish, and unless you already have a cocktail or two under your belt, it's unsettling. It begins with removing a small, frozen pizza (in this case, apparently plain cheese) from the freezer, and without even taking it out of the plastic bag, portioning it into two halves.  Dude, seriously. I know it's a crappy Zyliss serrat...
Read more