Author Archive for


Doritos Viralocity Contest Has a Favorite in Doritos Tablet

Doritos meets the Apple iPad in this cool new Doritos Viralocity contest.

Check it out here:


Kosher Food

A new great kosher food market online!

check it out guys!!


Roasted chicken

Just look at that juicy bird, basted using a rosemary branch!!!

Bacon wrapped chicken!!!

OH NOES!!!!!!!!


The incredible thirst for sushi

I woke up in fever


for I have had a nightmare

a harsh dream

there was no sushi

no where to get it

no where to buy it

no one is making it

life is just faking it

so when I arose from my bed

all blushed and in tears

I went to the fish market

to chase off my fears

and there

all the fishermen happy and drunk

I gave them some money

they gave me a chunk

so I was making sushi

like a pro

and I will eat it forever

smelly fingers all around




no more tears and fears



sushi loving tofu monster

erectumus maximusss


Cake- Frank Sinatra

Vodpod videos no longer available.


An amazing pic of chocolate cake


This chocolate cake is not a lie!

Wanna make a chocolate cake?

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans


Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.