"Thor-Eat-Joes": A Doritos commercial that will make you poop yourself with laughter (no gaurentees)

By our chum Ryan Reichenfeld:

My crew and I have spent the last six laborious weeks painstakingly
creating a Doritos Commercial for the Crash the Super Bowl commercial
contest held by Doritos.

If the commercial makes it to the top six I'll receive $25k, have it air
during the Super Bowl, and a chance to win $1 million if it gets ranked #1
by the USA Today Ad Meter.

It's crucial to our success that as many people as possible visit the link
on the Doritos site to view and comment on the commercial.

Posting comments like "This is a Winner", "Funniest thing I've seen in my
life", "Totally picture this playing during the Super Bowl bro!" or anything
else that comes to mind will help catch the judge's eye.

The more views and positive comments it gets, the better the chances are
for it getting picked in the top six.

Passing this email/link along to all of your friends/family/co-workers/pets
will exponentially elevate our chances for Super-Bowl-dom!

Watch that ish here.

Bread at home

I haven't bought bread for almost two months, yet I haven't eaten better bread since I lived in Europe.

I've been making all of my bread at home Ryan's bread machine. I'm no Parisian boulanger, but I can safely say that with the help of this simple device, I can make bread. This is such a fascinating world of cooking to enter. So much can go wrong (and did, at first). The different flours, the temperament of the yeast, the sweetening, the additions...it's amazing, and the changes that happen can be so subtle but remarkably noticeable. And finally, this bread hasn't yet gone bad on me. Even when it appears "stale," it toasts up to 80% of brand new in minutes.

I've settled on this mixture. It's given me a texture that I'm happy with. 

1.5 cups bread flour

1.5 whole wheat flour

3-5 tbsp maple syrup

1/2 tsp yeast mixed with roughly a tbsp sugar and a few ounces warm water, which should sit out and bubble up over the course of about half-a-day

1 cup water

roughly a tsp or so salt

There's no end to what you can throw in. I started out making raisin bread with some nutmeg and cinnamon, but found that the above mixture was the best for everyday use. If I have it, I'll throw in some ground flax. It has a mild nutty flavor and jacks up the nutritional content of the bread. It's such a treat to cut into it right after it comes out of the machine. 

Speakeasy at the Renaissance Hotel

The best part: drinks from The Edison and The Varnish.

The Border Grill Truck. Te quiero.

This is love.

Iron Chef White House

A mix of three of my favorite things: politics, fresh produce, and food competition. This is going to be a showdown of massive proportions. I can't wait.

Pizzette from Mozza2Go, a good day

Cool thing: I went in to Mozza2Go for lunch, Margy's been raving about the pizzette -- topped with red pepper and stuffed with fresh field greens and ricotta salata -- and Joe ate handfuls of cereal and chips for dinner last night. (That reads as a logical progression, right?) I called in my order then rushed over. It's beautiful there, like the candy store where Charlie buys the Scrumdiddlyumptious Bar with the golden ticket inside. The girl helping me is was cute. She smiled widely when she brought out my pizzette, and I added another to my order. As she was ringing me up, Matt Molina popped out from Scuola di Pizza. "Hey Emma," he said. "Hey Matt," I said.

I am entirely sincere when I say that it was definitely the coolest part of day.


I somehow got this for free. The pop tart of my dreams, also very cool.

Photographic Lunch at FOOD

Roasted vegetables, beluga lentils with roasted corn.

Jalepeno corn soup.