Best day ever!
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Best day ever!
The Best Deal Ever?
Yes, this article was heavily influenced by Free Spirits, this week’s entry in ESPN’s 30 for 30 series. If you like basketball at all, I suggest you check the film out!
Do you remember polyester clothes from the 1960s and 1970s? Sure, those old double-knit suits and slacks seem ugly and obnoxious now, but they seemed like miracles back in the day. Polyester clothes promised to last forever, and required very little care from their owners. Housewives all across America envisioned a future without ironing, and to them it seemed awesome. And for that you can thank (or blame) two brothers: Ozzie and Daniel Silna.
The Silnas had a textile business, and were among the first to figure out how to make fabric from polyester. Although polyester brought the Silna brothers a modest fortune, the two had a dream, a dream of owning an NBA basketball team. In 1974, the brothers unsuccessfully tried to buy the Detroit Pistons. When the deal fell through, they went back to the drawing board.
Just as the NFL had to deal with an upstart rival in the AFL, so too did the NBA have an upstart of its own: the American Basketball Association, or the ABA. Just like the AFL, the ABA had players with big personalities, colorful uniforms, and increased offense via the three-point line. Also like the AFL, many ABA teams tried bizarre halftime shows – like alligator wrestling – to draw spectators.
However, one thing AFL teams had that most ABA teams lacked was profits. The ABA and its teams constantly lost money, and this can be seen in the insanely complex history of some teams. The New Orleans Buccaneers, for example, played under that name from 1967 to 1970, when they changed their name to the Louisiana Buccaneers in an attempt to expand their fandom statewide. The trick didn’t work, so the team moved to Memphis, where they were known as the Memphis Pros (1970-1972), the Memphis Tams (1972-1974) and the Memphis Sounds (1974-1975). But the team still failed to make a profit, so they moved to Baltimore, where they were known as the Baltimore Hustlers… until they changed their name yet again to the Baltimore Claws before folding in late 1975. So in an 8 year span, the team either moved or changed its name 7 times.
North Carolina
North Carolina
Quote of the Day
“I am not turning down the money! I’m turning down you! You get it?! I want nothing to do with you! Ever since I met you, everything I ever cared about is gone! Ruined, turned to shit, dead, ever since I hooked up with the great Heisenberg! I have never been more alone! I have NOTHING! NO ONE! ALL RIGHT, IT’S ALL GONE, GET IT? No, no, no, why…why would you get it? What do you even care, as long as you get what you want, right? You don’t give a shit about me! You said I was no good. I’m nothing! Why would you want me, huh? You said my meth is inferior, right? Right? Hey! You said my cook was GARBAGE! Hey, screw you, man! Screw you!”
– Aaron Paul as Jesse Pinkman
Breaking Bad, “One Minute”
Editing Firefox Bookmarks
I’ve been using Firefox full-time since 2003 or 2004, and have amassed a pretty large collection of bookmarks. I’m also one of those guys who regularly has 150+ tabs open across 3-4 Firefox windows.
Of course, when you have that many tabs open for a week, Firefox tends to hog up a TON of RAM. So what I sometimes do is bookmark all the tabs in one (or more) window(s) by clicking a tab, choosing “Bookmark All Tabs” and saving the folder as “2012.09.17a” (or whatever the date is; the letter is if I have more than one window to save). I save this in a bookmarks sub-folder called “Sessions”.
An odd thing happened recently: I was using Firefox with 100+ tabs open (like you do) when the Firefox window suddenly “blinked”, as if Windows was having trouble redrawing the window. I didn’t think much of it until a few minutes later, when I noticed that a giant chunk of my bookmarks were missing! There hadn’t been any kind of error message or notification; the stuff was just gone. I bookmarked three of my four open windows in my “Session” sub-folder, then exported the remaining bookmarks to an HTML file, and restarted Firefox… and my bookmarks were still missing.
Getting most of my missing bookmarks back was easy. Firefox keeps backups of your bookmarks, so all I had to do was open the bookmarks manager and choose “Import and Backup” > Restore and choose the day before:
But the previous day’s backup did not include the session windows I’d just bookmarked. I checked History > Recently Closed Windows, but the windows I’d bookmarked only a few minutes before weren’t there, only a couple of windows I remembered closing a few days before.
The bookmarks for those three windows were “trapped” in the BOOKMARKS.HTML file I’d saved before I started all this. How could I get them back?
Well, I could always open a new Firefox window, open the BOOKMARKS.HTML file with that, and manually re-open each tab. But that seemed like a huge pain in the ass: I’d bookmarked three windows with 120+ tabs. Manually clicking each link in the BOOKMARKS.HTML file and saving it all over again seemed laborious.
I could have also manually edited the BOOKMARKS.HTML file in a text editor. But when I opened the file in Notepad++, I found that it’s not exactly human-friendly:
So… what to do?
In a flash of inspiration I thought of it: Internet Explorer! I opened a Windows Explorer window and created a folder on my desktop named “Temp Faves”. I then went to the favorites folder in my profile (c:\users\&username&\Favorites) and moved the few IE bookmarks I have to the temp folder on my desktop. I then had IE import the bookmarks from the BOOKMARKS.HTML. Going back to the Windows Explorer window, I deleted all the new “Favorites” except for the “session folders” I’d saved just before this whole mess started. I then went back to Firefox’s bookmarks manager and told it to “Import Data from Another Browser”, choosing only to import my IE favorites. Firefox imported them into a folder called “Favorites from Internet Explorer” (or something like that). I then used Firefox’s bookmark manager to move those sub-folders to their rightful place in the “Sessions” folder of my bookmarks. I then deleted the “Favorites from Internet Explorer” folder… and BOOM! In the most roundabout of ways, I was back where I had been before!
Quote of the Day
“I DO NOT KNOW whether Martin Luther invented mustard gas, or George Fox manufactured tear-shells, or St. Thomas Aquinas devised a stink-bomb producing suffocation. If wars are the horrid fruits of a thing called Christianity, they are also the horrid fruits of everything called citizenship and democracy and liberty and national independence, and are we to judge all these and condemn them by their fruits? Anyhow such a modern war is much greater than any of the wars that can be referred to religious motives, or even religious epochs. The broad truth about the matter is that wars have become more organised, and more ghastly in the particular period of Materialism.”
– G.K. Chesterton
Illustrated London News
July 26, 1930
Georgia Tech and the SEC
TRUE STORY: Georgia Tech won the college football national championship in 1928, but in the following years the team struggled. Head coach William Alexander decided that he needed a new assistant to “shake things up”. In 1930, Alexander asked his line coach, Mac Tharpe, to drive to Knoxville to watch the game between Tennessee and Tech’s next opponent, North Carolina. Fate then intervened: Tharpe’s car broke down on the way to the game. It was an easy repair, and Tharpe was on the road again in a couple of hours. But by the time he got there the game was over, so there was nothing for him to see. Not wanting to return to Atlanta empty-handed, Tharpe sought out Tennessee coach Bob Neyland for his thoughts about the Tar Heels. Neyland suggested that Tharpe talk to one if his assistants, a guy named Bobby Dodd. Tharpe was so impressed with Dodd’s analysis that he raved about him to Alexander. Alexander had heard other good things about Dodd, and decided to hire him. And so Bobby Dodd became an official member of Tech’s staff on December 28, 1930.
Dodd would, of course, eventually become head coach, racking up a regular season record of 165–64–8 and a bowl record of 9-4, including three wins in the Sugar Bowl, two in the Orange Bowl and one in the Cotton Bowl. Under his leadership, Tech won a national championship and two SEC championships.
Which is interesting. Georgia Tech won five SEC football championships over the years, which is more than half the current SEC schools combined. Arkansas, Missouri, South Carolina, Texas A&M and Vanderbilt have never won an SEC championship, while Mississippi State has won one and Kentucky has won two. Tech is only one SEC championship short of Ole Miss, who won their sixth (and, so far, last) SEC title in 1963.
But why did Tech leave the SEC anyway? Why did the school play as a football independent from 1964 to 1978, when it joined the ACC?
Part of it was a personal feud between Dodd and Alabama coach Bear Bryant. In 1961, Tech traveled to Legion Field in Birmingham to play the Crimson Tide. At one point in the game, Tech had to punt the ball to Alabama. After the Alabama receiver had signaled for a fair catch (but possibly before the referee blew his whistle), an Alabama player named Darwin Holt launched himself at Tech player Chick Graning, viciously hitting him underneath his face mask. Graning had five teeth knocked out, and suffered fractures of the alveolar process (facial bones), the right zygomatic process (bone beneath the right eye), the right maxillary sinus, and had several other facial bones broken. He was knocked unconscious and suffered a serious cerebral concussion and (possibly) a fracture at the base of his skull. Graning was a very popular student at Tech, and Sports Illustrated said that he was “basically too gentle to be a truly great football player”. No need to worry: after Holt’s hit, Graning never played football again.
Dodd (and everyone else on the team, and all the Tech fans in the stadium, and faculty back in Atlanta, and alumni everywhere) thought Holt had committed a cheap shot that he should have, at the very least, been penalized for. After all, everyone involved – even Alabama’s players and local media – agreed that the hit had come after the fair catch had been called for, which effectively ended the play.
Goodbye, Underbelly?
The sixth season of Underbelly, the Australian true-crime series that drew occasional comparisons to The Sopranos and The Wire, ended on Sunday. And it’s likely gone forever.
Part of it is due to falling ratings. The first series – 2008’s Underbelly, about a gangland war in Melbourne from 1995–2004 – was intended as a one-off mini-series. But the series got massive ratings: each episode averaged 1.26 million viewers, which is especially impressive considering that the series was banned in Victoria, Australia’s second most populous state, because several of the real-life criminals featured in the series still had cases pending in the courts.
Underbelly was such a ratings blockbuster that the Nine Network commissioned Underbelly: A Tale of Two Cities (about the start of the wholesale heroin trade from 1976-1987) in 2009. This time the whole of Australia got to watch, and the series averaged a staggering 2.159 million viewers per episode.
Ratings fell a bit for 2010’s Underbelly: The Golden Mile, about police corruption and organized crime in Sydney’s nightclub district. But viewership generally remained pretty solid at 1.712 million viewers per episode.
The series recovered somewhat with 2011’s Underbelly: Razor, which was set in the 1920s and featured two of Sydney’s most notorious gangsters… who just happened to be women. The premiere episode was the highest-rated drama in Australian history, with 2.79 million viewers (the population of Australia is around 22 million, so well over 10% of the entire country watched that episode). But ratings fell thereafter, averaging 1.546 million per episode. The series was the most critically-acclaimed of the show’s run, but seemed to divide among demographic lines: viewers under 25 really didn’t care for the “old-timey setting”, while older viewers loved it.
The penultimate series, 2012’s Underbelly: Badness (about the 11 year quest to take down drug lord Anthony “Rooster” Perish), was fine in a technical sense, but felt somewhat stale and forced. It was the first Underbelly series to have only 8 episodes instead of 13, and on average only 1.05 million viewers tuned in.
Trying to capture some of Razor’s magic, producers went back to the 1920s for the (presumably final) series, Underbelly: Squizzy, about the life of Melbourne gangster Joseph “Squizzy” Taylor. While the premiere generated a healthy 1.68 million viewers, ratings for subsequent episodes were awful, averaging a mere 737,000 viewers per episode. And for good reason: as great as the first seasons of this series were, Squizzy really felt like it was scraping the bottom of the creative barrel. This season was a commercial and critical failure.
But it’s not just the falling ratings. It’s about taxes, too. Screen Australia, the Australian federal government’s funding body for TV and film, limits the number of episodes it will fund (and\or give tax breaks to) to 65 episodes. Their reasoning is that if a show is popular enough to air 65 episodes, it should be good enough to make money on its own without the help of the Australian taxpayer. Which makes sense. And the final episode of Squizzy put the total number of Underbelly episodes at 68, which is obviously over Screen Australia’s limit. With no more tax breaks, Underbelly – with its massive casts and sets and costumes – simply wasn’t profitable any more. This is also why Sea Patrol was canceled. A popular action show set in the Royal Australian Navy, Sea Patrol was simply too expensive to produce once the subsidies ended. Despite getting really good ratings, the show ended in 2011.
Now, none of this is “officially official” yet, but the ending of Squzzy made it pretty obvious that Underbelly is no more. Actress Caroline Craig, who played Senior Detective Jacqui James in the first Underbelly series and stuck around as the narrator for all subsequent series, appears as herself at the very end of Squizzy to give a few lines about Taylor’s legacy and his impact on Melbourne. That it was a bookend for the show was painfully clear.
But don’t fret: the creators of Underbelly are already at work on a new series: Fat Tony & Co. It’s based on the life of Tony Mokbel, an Australian of Lebanese descent who was featured in the original Underbelly as part of the Carlton Crew. Much of the series will be filmed on location in Greece, and the show will feature the return of many characters from Underbelly, including Gyton Grantley as Carl Williams and Vince Colosimo as Alphonse Gangitano. The series will air some time in 2014.
QUICK REVIEW: Campbell’s Slow Cooked Sauces
A few weeks ago, a friend posted a picture of some Korean-style barbeque she’d made. She’d made it with a new product called Campbell’s Slow Cooked Sauces. Oddly, Campbell’s doesn’t seem to mention them on any of their websites, so I had to get more info about them from Amazon. In doing so I found this:
I’m a sucker for anything “Hawaiian” or “luau” related. I just had to track some of this stuff down and try it out. For some reason, though, I kept forgetting to look for them at the store. It took several trips for me to remember, but I finally found them last week at Walmart. Just so ya know, they come in several other flavors: my friend’s Sweet Korean BBQ (for beef), Moroccan Spice (for chicken), Tavern Style Pot Roast (for beef), Mexican Red Chile (for beef, for tacos) and Apple Bourbon BBQ (for pork).
I can’t speak for the other sauces, but preparing the Hawaiian Luau couldn’t be simpler: just put a pork roast in a slow cooker (pro tip: use liners to make clean-up easier), then pour the sauce over the meat, set your Crock Pot to 8 hours… and that’s just about it! The instructions tell you to shred the pork just before serving, which I was kind of nervous about: I didn’t want to pull the meat from the Crock Pot (and make a giant mess), but if I left the meat in the Pot I was afraid the forks would shred the liner and make a huge mess… which is why I used a liner in the first place… ya know? Thankfully, the meat was so tender that brute force wasn’t needed – the pork shredded very easily when it was done.
So… how is it? Pretty good! I liked the “Hawaiian” flavors of pineapple and mango. It was well balanced with the pork and was very… harmonious. One thing, though: either 8 hours was too long to cook the meat, or my Crock Pot runs hot… because some of the sauce burned. I don’t mind the taste (burnt ends are the best part of the brisket, in my opinion), but it you have any family members who are “sensitive” to burnt tastes, you might want to keep an eye on the Crock Pot and add some water or pineapple juice halfway through cooking to keep any burning to a minimum.
Other than that little quibble, I really liked the dish. What I didn’t like, however, was the price. The actual sauce mix is only $1.98 at my local Wally World, but it seems that most of the sauces are intended for 2-3 pounds of meat. I got a 3 pound pork roast from Walmart for around $9.77, making the total cost of the meal $12.24 (this includes 49¢ for the liner, but not sales tax or the electricity needed to power the Crock Pot for 8 hours, or the side of white rice I made to accompany the meal). $12.24 is a bit spendy for me, since I’m the only one in the house that’d eat it. Of course, for a family of four, it would be a much more reasonable $3.06 per person. And I did make two meals and a couple of snacks out it, so perhaps I should think of it as $3.06/meal, too. Still, as the only one in the house who eats meat, it seems expensive to throw down almost $15 for a meal. I wish they made the sauces in smaller portions, so you could cook, say, a pound of pork chops instead of a three pound roast. I’d be much more likely to buy them that way.
MY $3 DINNER: Dim Sum
Back in July, I posted this piece about a ribeye “steak” for sale at my local Dollar Tree. A week later, my sister Facebooked a cell phone pic of a poster advertising the same “steaks” at her local Dollar Tree. I commented on her pic, and suggested that I review all the frozen food Dollar Tree sells. My sis thought it was funny… and so… here we are.
The missus and I go to Dollar Tree every few weeks to pick up various odds and ends, like shower curtain liners, tealight candles, C batteries, circus peanuts (don’t judge!) and Utz Crab Chips (every store in Charlotte sells Utz chips, but only Dollar Tree sells the Crab Chip flavor for some reason). Also, my local Dollar Tree recently installed a freezer, allowing this particular location to sell frozen food items for the first time. I almost always check out the frozen foods, and often pick up a few Golden Krust Jamaican beef patties, ‘cos they’re $2.58 for 2 at Walmart, but only $1 each at Dollar Tree.
On our most recent trip, the missus pointed out a bag of frozen pot stickers. I gave ’em a look, and was surprised that they were a 7 oz pack (compared to some of the other laughably small frozen items they sell). But then I spied another Chinese food item: cha siu bao, a bun stuffed with barbequed pork! Considering that this was a Dollar Tree in Belmont, North Carolina I was well and truly shocked! I know of only a couple of places to buy them in Charlotte, and those are restaurants. The notion of buying frozen ones – and for only a dollar no less! – was just… amazing!
I gleefully grabbed a pack of pot stickers (pork, naturally) and 2 bao. And last night was the night they became my $3 dinner:
Although microwave instructions were provided for both items, I decided to go the traditional route and steam them. That meant getting out the double boiler and filling it halfway up with water. I then sprayed the top “rack” of the boiler with Pam, added the pot stickers and, when the water began to boil, put the rack on the boiler and covered. I let those cook for 9 minutes before adding the bao, as they (allegedly) only required 5 minutes of steaming. Come to find out, the bao were still slightly frozen inside after 6 minutes of steaming, so I plated the pot stickers and nuked the bao for a minute in the microwave. When the bao were done, it was time to eat:
So… how were they?
Well, as soon as I opened the bag of pot stickers I noticed how pungent they were… and I mean that in a good way. They smelled almost exactly like the ones I get from my local Chinese restaurant. So that was a good sign. But it wasn’t until they’d steamed that I realized just how thin the wrappers are on these things. The wrappers my local Chinese place uses for pot stickers are thick, almost as thick as a Kraft cheese slice. These, on the other hand, were paper thin. I almost tore the first couple in half as I pulled them out of the steam basket. What’s more, these diminutive dumplings only had a teaspoon of filling each, compared to the tablespoon (and a half?) stuffed in the ones from my local Chinese place. Having said all that, all the right tastes were there. They might be small, but they sure tasted almost exactly like the ones from my favorite Chinese restaurant. And actually, when it comes to copying the taste of Chinese restaurant pot stickers, these actually put Trader Joe’s pot stickers to shame! If I had to choose between these and restaurant ones, I’d certainly choose the restaurant ones any day. But these are a perfectly serviceable substitute. I’d be happy to keep a couple packs in the freezer for football games and snacks. And they certainly have my local Chinese place beat on price: I could almost buy 5 bags of the things for what New China charges for a single order of pot stickers!
And then there were the bao. One thing I don’t like about bao generally is the inconsistent sweetness of the bun. At some places, the bun is nearly tasteless. At others there’s a faint sweet taste, as if they misted it with sugar water after steaming. But then some places seem to dunk the buns in high fructose corn syrup after steaming. Gross. So yeah – I’m not a fan of the sweeter buns, and thankfully these only had a slight sweetness to them.
I was also impressed by the ratio of filling to bun: many bao have a tiny amount of filling in a giant bun. If you’ve ever had chicken and dumplings with drop dumplings, imagine a baseball-sized dumpling with a tiny teaspoon of filling inside. These were perfectly balanced – not too much bun, not too much filling. And guess what? The filling had plenty of pork in it! If you’ve ever looked at the picture of a Hot Pocket on the front of the box – where they’re almost bursting with pepperoni or ham or whatever – then bit in to one to find mostly air… you have nothing to worry about here!
My only problem was that there was an odd sweetness to the barbeque pork that seemed to build as I ate the buns. Sugar (or corn syrup) is not listed as ingredient in the buns, but the oyster sauce and hoisin sauce both have sugar as a main ingredient. Still, it’s a minor quibble. These aren’t quite as good as the ones you’d get in a dim sum house… but they’re really, really good for a frozen product. Just steam them for at least 10 minutes, not the 5 listed on the instructions.
THE VERDICT: Two thumbs up – would eat both again!