Chris Hayes tells Terry Gross about how the last decadeaffected his politics:
My disposition as a human being is kind of a go-along-to-get-along person. I tend to trust authority. I tend to think people in charge broadly know what they’re doing, don’t lie to you, aren’t going start wars for no reason and, you know watching Iraq happen and then watching the financial crisis happen and then Katrina in the middle of that, you know, you turn around and, you think, ‘Wait a second: No one is on top of anything. Who the heck is in charge here? These people who say that they know what they’re doing don’t know what they’re doing. I’m not going to trust them the next time they tell me they know what they’re doing.’ It’s a radically unmooring feeling to recognize that people that you just figured kind of had it under control don’t have it under control and might be totally incompetent or completely corrupt or totally self-dealing.
Image of New Orleans after Hurricane Katrina by greenmanowar
A Few Things About Social Security You Should Know
404PageFound started in May 2009 with the goal of uncovering dated websites (generally from 1994-2001) that are still active and have avoided major updates. Many people think that sites created in the years following the dot-com bubble burst (2001-2003) are old. This may be true, but the differences between a site from 2001 and 1996 are quite striking. It’s overwhelming how much data from the days of Usenet, Gopher, and FTPs still exists in the depths of the Internet.
Accordingly, 404PageFound is by no means an attempt to emulate the Internet Archive’s Wayback Machine (or any other site that hosts former pages). The Wayback Machine serves an excellent and necessary purpose by continually capturing instances of websites for historical, technological, and cultural purposes. However, there is something distinct and unique about discovering an antiquated site that still exists in its natural state compared to browsing a library of how modern websites once looked. However, only in rare cases will a site in the Internet Archive still look like it did a decade ago. As such, 404PageFound will not be able to showcase most major web players since they constantly update their sites. However, even large sites (CNN, Yahoo!, and Business Week, to name a few) have old pages that remain in their original layout and have escaped deletion from the server. For reference, there were an estimated 100,000 websites in 1996, and close to 1 million in 1997. Many of these still remain in their original coding, although the vast majority have been removed or completely renovated. 404PageFound strives to excavate and display these remaining buried gems.
|—||This is amazing. (via maura)|
|—||Astronaut Chris Hadfield’s answer to the question “Any advice to a young person who wants to get into this field?”, from his spectacular reddit IAmA (via apoplecticskeptic)|
From A Genius Mixologist: The Only Ratio You Need For Perfect Cocktails
Drink tips from expert mixologist Gabriella Mlynarczyk.
“There’s definitely a formula,” she says. “My basic ratio for any drink is usually 1.5 to 2 ounces of alcohol, to one ounce of tart, to one ounce of sweet.”
“Most perfumes started with a solid base note. So I start tasting different spirits, trying to figure out which one I want to start with as my base mix for the drink. Because at the end of the day, when you take a sip of the cocktail, what you’re going to be left with is that base flavor.”
“I have a cocktail I played with for a while that had a lot of popcorn in it. I wanted to prolong that flavor of popcorn, so I used an unaged white corn whiskey,” she explains. “During the first sip you take, usually you taste the whiskey. Then it progresses in this long-lasting buttered popcorn flavor. Without the two [corn flavors], I don’t think you’d get that.”
With your 2:1:1 core cocktail complete, the next step is that of adding aromatics. And the easiest way to do that is to add a few drops of bitters—a scant amount of liquid that won’t throw your ratio out of whack.
“Technically, in the classic cocktail world, a cocktail is not a cocktail unless it contains bitters,” she explains, referencing the fact that the original formula for a cocktail was just alcohol, sugar, and bitters. “If you don’t add bitters, you can taste something missing. They add this final kind of balance that brings everything together—like the glue.”
Whatever you have at this point should taste pretty good, but what if it’s just too boozy? What if it’s simply not very satisfying? Or what if it would just look more beautiful in a taller glass? These are issues you can tweak at the end of your cocktail design process, by altering the potency and mouthfeel.
“I’m not crazy about just adding water to a cocktail, but it is more interesting to have bubbles,” Mlynarczyk says. “So I tend to add beer to a lot of my highball drinks because I love beer. It adds a yeasty or floral quality.” She also prefers to dilute a drink with champagne or soda water that’s been enhanced with some citric acid and simple syrup (again, playing on that idea of tart and sweet).
“I think the perception that a shaken drink will get colder than a stirred one is actually incorrect,” Mlynarczyk explains. “If you crack your ice, then you stir it, you get far more chill on the drink than you would shaking it. But some people, you can’t change their mind. They want shards of ice in their drink.”
For any drink on the rocks, ice should be thick and dense—those solid cubes that look straight out of Antarctica’s freezer, so favored by mixologists, have nothing to do with saving money; they actually melt more slowly, watering down your drink less as you enjoy it.
note: this was supposed to be a BLOG on amandapalmer.net, but we’re in the middle of revamping the whole site, (which some of you have noticed)…so fuck it, i’m tumbling. there’s an EPIC bed song blog forthcoming in the next week with tons of photos. watch for it.
the story i’m about to tell you…