Entries from December 2009 ↓

i_m_sane posted a photo:

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This might work for me. Although I think ill do better with the hindges that you see at bank vaults.

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Yes Marcie, this is why I keep losing tape measures.

Though it's likely a viral vid from a hardware manufacturer, the "superhuman tape measure skills" seen above do seem plausible - and fun!

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Oh man, we should have totally done this.

Remo and gang definitely had a white Christmas with an icy hack to boot. The igloo is made out of snow blocks pressed out from the Trofast. Cool alternate use of the storage box and fun to do if you still have snow in your backyard.


"During the last snowstorm we built an igloo in the front yard using Trofast storage buckets as block molds. It turned out really well actually, the only downside is that it was so very temporary, lasting 5 days before the rain turned it into a small sad pile of snow. But while it lasted it was OUR IGLOO.


See details, pictures and a video of Remo's igloo.

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@adamsane perhaps a new Stove ;-)

As this graph shows, printer ink is rather expensive, and costs more than things like human blood or a barrel of crude oil. [via ReflectionOf. Me]

Our whirlpool oven just died 3 years after we bought it. No display or controls - just the burners still work. Joy. Any suggestions?

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Once again XKCD scores a hit. :-)

Physicists who want to protect traditional Christmas realize that the only way to keep from changing Christmas is not to observe it.

The New York Times has a great read on menu psychology and how the fonts, ordering, and descriptions of food is engineered to get diners spending more at restaurants. Taken a different way, it's a handy guide to culinary counter-intelligence.

Liking that item in the top-right corner of the menu, with the dotted border line around it? That's fine, but be aware it's probably one of the most profitable items for the owner to serve. In tough economic times, many restaurants have turned to menu redesign as a means of bringing in more cash. If you're interested in getting a full read on the food, and not just letting your lizard brain give in to the highest-margin item on the menu, heed these examples:

Some restaurants use what researchers call decoys. For example, they may place a really expensive item at the top of the menu, so that other dishes look more reasonably priced; research shows that diners tend to order neither the most nor least expensive items, drifting toward the middle. Or restaurants might play up a profitable dish by using more appetizing adjectives and placing it next to a less profitable dish with less description so the contrast entices the diner to order the profitable dish.

Not that there's anything wrong with ordering a profitable item off the menu, but you want to make sure your eatery isn't sub-consciously hiding something truly appealing from your decision process.

If you've done any menu design yourself, or know the tricks of your own local eatery, let's hear about them in the comments.