Last year Dangerous Minds featured the Kronenbourg beer ad in which Motorhead play “Ace Of Spades” at half speed (see the link below). Well, here’s a documentary about the recording sessions that led to the commercial.
This Burger King commercial from 1980 falls into the “what the fuck were they thinking?” category. Sir Shake-A-Lot shimmies like a speedfreak after snorting a line of crystal meth the length of John Holmes’ blue-veined-blood-bomber. Sir Shake needs some Thorazine, quick! The dude is fried.
The Bodhisattva of body builders, the joculator of juice, Jack LaLanne has died at 96.
At 60 he swam from Alcatraz Island to Fisherman’s Wharf handcuffed, shackled and towing a 1,000-pound boat. At 70, handcuffed and shackled again, he towed 70 boats, carrying a total of 70 people, a mile and a half through Long Beach Harbor.
LaLanne’s approach to physical and mental wellbeing had a lot in common with the yogic tradition of the East which hipsters were embracing right and left in the sixties and yet in that decade LaLanne was considered a square. As much as he was goofed on for his comic book adverts and straightedge style, he was in fact way ahead of his time, making the connection between how you feel and what you eat and recognizing that the best cure for feeling like shit is getting off your ass and moving your body. In an era when America was enthralled by the TV dinner, LaLanne was celebrating the therapeutic power of the carrot.
In 2004, LaLanne shouted at a San Francisco Chronicle reporter “Would you give your dog a cigarette and a doughnut for breakfast every morning? People think nothing of giving themselves that for breakfast, and they wonder why they don’t feel good.”
In this clip from 1959, LaLanne appears on “You Bet Your Life” hosted by Groucho Marx. As Groucho waves his cigar around like a lethal wand and attempts to poke holes in LaLanne, the juicerator maintains a Zen cool. You gotta love this guy. His good vibes will be missed.
Britain’s The Klaxon Institute has developed a revolutionary technology that is one small but significant step toward solving world hunger.
As the name suggests, reverse liposuction, or the stretch-and-blow technique, is liposuction turned on its head. Developed by Dr Herod Richards at the Klaxon Institute on Harley St, London, it involves the removal of excess fatty tissue, as with ordinary liposuction procedures. The crucial difference is that this valuable resource is not wasted. Instead, the excess fat is stored and then introduced into the bodies of those with a shortage of fats. This could be for purely aesthetic reasons – but the Klaxon Institute has pledged to use it for humanitarian reasons. Fat from the west is flown out to some of the poorest people in the third world and donated to them. This allows people who would otherwise starve to build up a reserve of fat that they can live off for months at a time, removing the need for them to try to feed themselves.
Watch the video. But more importantly become involved by donating to the Klaxon Institute here.
Better yet, keep your Italo disco. Here’s some actual Krautrock. Yes, It’s the Sauerkraut synthesizer, the work of one Gordon Monahan.
Gordon Monahan’s Sauerkraut Synthesizer is an experimental synth, built around fruits, vegetables, and a jar of sauerkraut as voltage controllers for a software synthesizer, built with ppooll-max/msp and an Arduino interface.
The video captures a live performance on the Sauerkraut Synthesizer at the Subtle Technologies Festival, on board a cruise ship in Toronto Harbour, June 5, 2010.
The Sauerkraut Synthesizer is based on a technical prototype using lemons (The Lemon Synthesizer), developed as a collaboration between Gordon Monahan, Akemi Takeya, and Noid, in Vienna, March, 2009.
Witness the majesty of the Lemon Synthesizer after the jump…
In 1946 George Orwell was commissioned by the British Council to write about food in Britain. The timing couldn’t have been worse. Britain was in the middle of a period of severe food rationing and Orwell’s manuscript, “British Cookery,” was seen as being a celebration of culinary extravagance at a time of enforced austerity. It was never published.
In this excerpt from “British Cookery,” Orwell shares a recipe for Christmas pudding. Suet is a critical ingredient in this particular pudding and there’s really no substitute for it. Butter or lard just won’t do. Unfortunately, obtaining suet may be difficult in your neighborhood. You can find it at some butcher shops. Good luck.
In the second half of the midday meal we come upon one of the greatest glories of British cookery—its puddings. The number of these is so enormous that it would be impossible to give an exhaustive list, but, putting aside stewed fruits, British puddings can be classified under three main heads: suet puddings, pies and tarts, and milk puddings.
Suet crust, which appears in innumerable combinations, and enters into savoury dishes as well as sweet ones, is simply ordinary pastry crust with chopped beef suet substituted for the butter or lard. It can be baked, but more often is boiled in a cloth or steamed in a basin covered with a cloth. Far and away the best of all the suet puddings is plum pudding, which is an extremely rich, elaborate and expensive dish, and is eaten by everyone in Britain at Christmas time, though not often at other times of the year. In simpler kinds of pudding the suet crust is sweetened with sugar and stuck full of figs, dates, currants or raisins, or it is flavoured with ginger or orange marmalade, or it is used as a casing for stewed apples or gooseberries, or it is rolled round successive layers of jam into a cylindrical shape which is called roly-poly pudding, or it is eaten in plain slices with treacle poured over it. One of the best forms of suet pudding is the boiled apple dumpling. The core is removed from a large apple, the cavity is filled up with brown sugar, and the apple is covered all over with a thin layer of suet crust, tied tightly into a cloth, and boiled.”
Pulitzer prize winning food writer Jonathan Gold’s annual list of 99 essential Los Angeles eateries is a big deal for us Angelenos. The man has exquisite taste and a feel for this great city like few other contemporary writers. This year a few motivated foodies have created more user-friendly forms of said list, making it easy for us all to eat our way across the city over the holidays. There’s a Google Maps version here and a spreadsheet here. I’d like to personally recommend the absolutely over-the-top temple of fat, Animal and the revelatory Oaxacan cuisine of Gueleguetza where the Laner family will be having Pavo en Barbacoa this Thanksgiving.
This latest gem to be excavated from that endless trove of inscrutable weirdness known as Soviet era Ukrainian TV is a small masterpiece of people’s collective comedy. I’m sure there’s a lesson to be learned somewhere in all of this. But no matter ,I’m a sucker for peppy musical numbers that involve deconstructed instruments, factories, mimes and sausages. That’s entertainment !