Cut Off At The Salad Bar: Dave Copeland’s Blog

I’ve been blogging since May 2002 — not one of the first, but well before all the cool kids tried it, made it a craze, then gave up on it. The best way to describe this portion of my writing life is part personal notebook where I test ideas and pieces of drafts I’m working on, part self-promotion, and part random ranting.

 

Frequently addressed topics include journalism, teaching and higher educations, writing, cooking, drinking (or, more specifically, not drinking, running, reading and life in general. Comments are appreciated but monitored before they appear on this site. All views expressed on “Cut Off At The Salad Bar” are solely those of the author and do not reflect the views of any of his past, present or future employers.

Top Reader Comments: Everyone Seems To Have A Man Cave

Posted June 14th, 2013 in ColdBomb
We're assuming he's a nice guy, but don;t you sense that behind that smile there is a guy praying he'll get cancer and die?

We’re assuming he’s a nice guy, but don;t you sense that behind that smile there is a guy praying he’ll get cancer and die?

But no one actually admits to calling it a man cave. Men and women chimed in on our rant about man caves. Most men echoed what Eric had to say, which was simply the idea of men needing a place to hide is antiquated at best:

When my brother in law was talking about a need for a space to turn into a “man cave” while house shopping, I talked about it with my fiancee. I said I shouldn’t need a special room to escape from my family as a matter of course.

Some fessed up to having special places of their own:

“Meh, I understand it. While my fiance is nice enough to allow my dozens of transformers to litter whichever surfaces I see fit, I could also see how another might request they be kept in a more personal location as to not clutter the company-visible portion of the house.

“Really, I see it as no different than having a playroom for your kids’ toys to live.”

Okay, we have to admit, if we were grown men into transformers, we may actually understand the need to hide them in social settings. Then again, a lot of men (either with the support of or to the chagrin of their women) liked the idea of a man cave. From Kayla:

It isn’t just women, guys are way into it too. My boyfriend is obsessed with having a “man cave” when he moves out, and talks about all the crap he’ll put down there and that I won’t be allowed. It’s… a little weird.

 

Five Father’s Day Gifts For Under $100

Posted June 11th, 2013 in Gadgets

Gifts for men, as recommended by men. If you order on Amazon today, you can still have them delivered direct to Dad in time.

Kiehl’s Men’s Starter Kit, $69.94

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If your Dad hasn’t started on Kiehl’s already, that is. A great introduction to (or resupply of) the top men’s products from the venerable skin and hair care product maker.

Kiwi Select Shoe Care Valet, $59.99

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Ten piece set keeps Dad’s shoes looking boss.

Visol Cigar Lover’s Gift Set, $42.63

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Everything Dad needs to take his favorite Cuban with him.

Lamy Safari Black Fine Point Fountain Pen, $24.95

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Men use pens. Boys use disposables.

Ray-Ban RB2132 New Wayfarer Sunglasses, $90.59

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Stylish and sophisticated: just like Dad.

Cook It: Bacon Jam [RECIPE]

Posted June 10th, 2013 in Food

We don’t like to talk the bacon talk. We just like to eat it. Here’s what’s going on our first-night-of-vacation burgers tonight and, if there’s any left over, on our grilled vegetables tomorrow. Also great on breads at breakfast time.

Ingredients

  • 1 pound bacon, cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 1/4 cup brown sugar
  • 4 garlic bulbs, minced
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Jack Daniels
  • 1/2 cup brewed coffee
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1/2 cup ketchup

Directions

  1. Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes.
  2. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes.
  3. Stir in brown sugar; cook until onions are sticky and browned, about 5 minutes.
  4. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
  5. Mix in Jack Daniels, coffee, apple cider vinegar, honey and ketchp. Bring to a boil and deglaze pan.
  6. Reduce heat to low, and cook about 35 minutes until the bacon jam is thickened.
  7. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency.
  8. Store in the refrigerator, covered, up to 2 weeks.

Goats Are Dicks [VIDEO]

Posted June 8th, 2013 in Laugh

But then again, so are people who kick goats. Everyone in this video gets what they had coming to them.

Porn Stars Offer Help For Oklahoma Tornado Victims NSFW [VIDEO]

Posted June 7th, 2013 in Laugh

Not safe for work and, really, not safe for society. Top adult industry performers offer to auction off sexual acts to help raise money for those devastated by the tornados,

Can’t make this stuff up:

NBC News Anchor Brian Williams Covers Snoop Dogg

Posted June 7th, 2013 in Laugh

Via Jimmy Fallon:

Three Steps To Better Grilled Meats

Posted June 7th, 2013 in Food

“Three Steps” is an occasional ColdBomb series where we offer three simple steps you can take to improve a skill set. Suggestions on steps we should take or topics we should cover in Three Steps? Email us.

Charred_and_ScruffedChef and author Adam Perry Lang tells NPR’s “Splendid Table” that too many chefs are obsessed with grill marks, when what they should really focus on is the crust across the entire surface of the cut of meat. That crust is caramelization, and caramelization is big flavor.

Perry appeared on the program to promote his new book, Charred & ScruffedWe’ve pulled the best three tips from his interview.

  1. Season meats going on the grill about ten minutes before you start cooking. Unlike cooking in a pan, where you can season just before you add the meat to the heat, a grill will burn off the freshly applied season. Giving salt and pepper or a salt-based rub time to sit on the surface of the meat  “creates this glaze on the outside of the meat,” Lang said. “That’s one of the keys to creating this beautiful crust.”
  2. Flip early, flip often. Traditionally, we’ve been taught to limit the number of times we turn meat on the grill. Perry says he’s “constantly” flipping and basting with an herb brush. “I’m flipping it, constantly developing the crust, not drying it out, and also tempering the heat to go evenly through,” he said.
  3. Scruff meat before cooking. Lang lightly scores the surface of the meat which creates more surface area. The end result? “(A)ll kinds of nooks and crannies for a crust to develop: places where a baste or sauce could cling for extra flavor.”

Find out more and try a Recipe from Lang’s book: Rib Roast Done Like a Steak.

 

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