#shitkicking

[evangenitals]

San Fran. We’ll be throwing it down hard at 4pm sharp tomorrow, kicking off the 23rd Annual Shit Kicking Memorial Day at El Rio. We be howling profanities and primal screaming in honor of Uncle Frank. #elrio #unclefrank #rip #shitkicking #memorialday #sanfran (at El Rio)

[cosimacallsbullshit]

Eventually it becomes apparent to Helena that there's nothing he's doing on her behalf and he's exploiting her. You don't want to exploit someone like Helena because she's completely nuts.

Peter Outerbridge (Henrik) to The Hollywood Reporter 

----

I hope this means we get to see Helena shitkicking the Proletheans

[tabauchery]

Method 4: Beat the Sh*t Out of It This method is not subtle. It’s a scientifically well-founded middle finger pointed at people who give a wonderful beverage a bad name. I owe a hat tip to the brilliant Nathan Myhrvold, former CTO of Microsoft, master French chef, and creator of the iconic, never-to-be-outdone, $600 (or $450 here) cooking encyclopedia, Modernist Cuisine. If aeration is exposing more liquid surface area to air, how can we take this to its logical extreme? Blend it into a fury, of course. Nathan has done this with vintage wine gifted to him by Spanish royalty, but I’d suggest a practice run on something from Trader Joe’s first. Here’s how I do it: - Pour 1–2 glasses of the wine into a large mixing bowl or—my favorite—a large Bomex beaker. If you’re using the latter, 600 ml of wine is perfect for the next step; just leave plenty of room at the top (I fill to around 400 ml). Take a sip for a good sense of “before.” - Lower an immersion blender, also called a “stick” blender, into the glass, then blend for 20–30 seconds. Tip your container (or tilt the blender best you can) to enhance the foaming effect. If you have a standing blender like a Vitamix, feel free to go nuts. The wine should now have a nice heady froth on it, like a proper Guinness. Pour into a serving cup—I favor a 250-ml Bomex, which is exactly one-third of a standard bottle of wine—and enjoy. It should taste markedly different. And, ladies and gents, that is how you achieve 3 hours of decanting, sans fancy descriptors, in 20–30 seconds. Wink at your most offended guest and ask them if they arm wrestle. Thank you, Mr. Myhrvold.

How to “Age” Your Wine 5 Years in 20 Seconds: Hyperdecanting