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Category: uncategorized

Pure cacao, the not-so-new drug

Posted on June 3, 2016 By admin
The man behind the "chocolate shooter" is Belgian chocolatier Dominique Persoone. His company, The Chocolate Line, makes a device that is basically a tiny catapult, with two small, spring-loaded spoons that fling cocoa powder into the nostrils.
The man behind the “chocolate shooter” is Belgian chocolatier Dominique Persoone.
His company, The Chocolate Line, makes a device that is basically a tiny catapult,
with two small, spring-loaded spoons that fling cocoa powder into the nostrils.

An unusual new craze has been hitting dance floors across the world over the past couple of years – and no, we’re not talking about twerking. In an attempt to get high without breaking any laws or putting dangerous substances into their bodies, revelers have turned to snorting chocolate. The trend appears to have originated in Berlin, where raw cacao has been served in place of alcohol or more conventional illicit drugs. More recently, a number of rave venues across Europe and the US have begun offering the substance in the form of powder, pills or as a drink.

You could argue, of course, that the craze actually started way before the German capital established itself as the hipster capital of the world, as cacao is well known to have been widely used by pre-Columbian civilizations like the Aztecs and the Mayans. Considered to have divine properties, the seeds of the cacao tree were often used during rituals and ceremonies in order to elevate participants to a state of ecstasy – which, in many ways, is exactly what it is now once again being used for.

Exactly how effective cacao is at getting people high has not yet been established, although there are a number of reasons why it might work. For starters, it contains endorphins as well as a chemical called tyrosine, which is a precursor to dopamine. Since both endorphins and dopamine are natural neurotransmitters known to induce feelings of pleasure, it’s unsurprising that people have been reporting that snocolate helps to elevate their mood. Cacao is also rich in antioxidants such as epicatechin, which increases blood flow to the brain and the muscles, giving people both a physical and an emotional kick that could help them dance for longer. Since epicatechin has also been shown to protect neurons and improve cognitive function, this is clearly a preferable option to other dance-fueling substances like cocaine and MDMA, even though cacao is unlikely to match the high generated by these drugs.

However, this shouldn’t be taken to mean that snorting cacao is necessarily safe. Understandably, there is no scientific evidence regarding the safety profile of nasal cacao, as it’s never really been high on any researcher’s list. Yet as a general rule, it’s a good idea to think of the nose as a one-way system, and that while things may regularly come out of it, sending material the other way and up towards the brain is probably not a wise move.

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[recipe] Pesto

Posted on June 2, 2016 By admin

linguine-and-pesto

Basil pesto

15g / 2tbsp pine nuts
Pinch of salt
250g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
25g Parmesan, grated
25g pecorino, grated
300ml extra virgin olive oil

Toast the pine nuts in a dry pan, and then allow to cool completely. Lightly crush in a pestle and mortar, along with a pinch of salt.
Add the basil leaves a few at a time, and working as quickly as possible, pound them into the mixture until you have a thickish paste.
Work in the cheese, and then gradually incorporate the oil, reserving a little for the top.
Spoon the pesto into a jar, and cover the top with oil. Refrigerate until use.

red-pepper-pesto-pasta

Roasted red pepper pesto

15g / 2tbsp pine nuts
Pinch of salt
1 jar roasted red peppers (or 3 red peppers, if you want to roast them yourself)
60g fresh basil leaves (pick off as much of the stalk as you can, as this discolours easily)
25g Parmesan, grated
25g pecorino, grated
300ml extra virgin olive oil

Toast the pine nuts in a dry pan, and then allow to cool completely. Add pine nuts, red peppers and cheese in a blender. Blend at low speed and then gradually incorporate the oil, reserving a little for the top.
Spoon the pesto into a jar, and cover the top with oil. Refrigerate until use.

uncategorized

[recipe] One-pot teriyaki chicken, vegetables and rice

Posted on June 2, 2016June 2, 2016 By admin

teriyaki-chicken-rice

1 tbsp olive oil
2 chicken breasts, sliced
Salt and pepper to taste
1 tbsp ginger paste
500ml water
200g white rice, rinsed
180ml cup teriyaki sauce + 60ml water
1 tbsp cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Green onions for garnish (optional)

Heat olive oil in a large pot on medium heat. Add chicken, season with salt and pepper, and sauté for 8 minutes. Add ginger, sauté for 2 minutes until fragrant.

Add 2 cups of water and the rice and stir. Cover the pot and bring water to a boil. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.

Combine water, teriyaki sauce and cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).

Garnish with green onions (optional) and serve immediately.

uncategorized

[recipe] Chicken marsala

Posted on June 2, 2016 By admin

chicken-marsala

1 chicken breast, butterflied, pounded and divided into 2
Flour
Salt & Pepper
100g cup of slice mushrooms
250ml of Marsala wine
30ml / 2 Tbsp of lemon juice
15g / 1 Tbsp. of butter
1 Tbsp. of parsley

Butterfly, pound and divide one chicken breast into 2 pieces. Combine flour, salt and pepper, and dredge chicken breast in the seasoned flour. Dust off any excess. Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side. In the same skillet or pan, add the mushrooms. Cook until soft. Add the marsala wine, lemon juice, butter and parsley. Cook until sauce has slightly thickened.

Serve chicken on top of or with pasta/ rice and spoon sauce over. Enjoy!

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The menu writer has officially lost it

Posted on June 2, 2016 By admin

menumadness

Right. I’ve been suspecting this for a while, but now this proves it. The person who writes up the menus of the EPFL cafeterias has gone completely off the deep end with the gastro-twaddle.

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It’s not even been a year!!!

Posted on June 1, 2016June 5, 2016 By admin

agilememe

So, about a year ago, I posted a Dilbert comic about Agile. History repeats.

This is Agile:

agile_architecture

How we do it? Yeaaaah, no.

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quote of the day

Posted on June 1, 2016January 29, 2020 By admin

On planning and organization:

I imagine that she’s the sort of person who has 5 bottles of ketchup in her fridge, all of which are opened.

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Teenage memories

Posted on May 31, 2016 By admin

commercial_pink_floyd_world_tour_canadian_LB01589

When I was a teenager, still living at my parents’ and afterwards in my shared flat in Montreal, I used to have this poster. It was from the 1988 Pink Floyd Canadian tour. It was made by a company/artist called Harron.

It is now completely impossible to find one.

This makes me sad.

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Farewell to Stromness

Posted on May 31, 2016 By admin

In 2004, British composer Peter Maxwell Davies became part of musical history when he accepted the invitation to become Master of the Queen’s Music. Previous holders of the post include Edward Elgar, John Stanley and Arnold Bax – so ‘Max’, as he is called by all who know him, found himself in illustrious company.

His solo piano work Farewell to Stromness isn’t particularly indicative of his music overall, which is often noticeable both for its visceral sound-world and for its avant-garde structures. But Farewell to Stromness is certainly among his most immediately accessible and most enchantingly simple melodies. Its inspiration is unique in classical music: it was written as a protest against a proposed uranium mine on the remote Orkney Islands where the composer lives.

Many people were introduced to the piece when it was performed in a string arrangement by members of the Philharmonia Orchestra at the blessing of the marriage of the Prince of Wales and the Duchess of Cornwall at St George’s Chapel, Windsor, in 2005.

https://www.flubu.com/blog/wp-content/uploads/2016/05/Farewell-to-Stromness-Peter-Maxwell-Davies.mp3
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Gin distillery, bar, hotel and visitor center

Posted on May 31, 2016 By admin

portobello-rd

Pack your bags sweetie, we’re going to London in November.

Portobello Road Gin has announced plans to launch a vast distillery complex on the street which it takes its name from, incorporating a pub, G&T bar, visitor centre and hotel. It will mean that the gin is distilled entirely on the iconic London road for the first time since 2011, when — only months after launching — the company was forced to outsource much of its production in order to keep up with demand.

The four-storey development of a former boozer on the corner of Portobello and Talbot roads will see a 400-litre gin still fitted in the basement, a striking contrast to the 30-litre still at the distillery’s original home above the Portobello Star pub. Alongside this there will be a modern visitor centre called The Ginstitute where guests will be able to learn about the history of gin and try their hand at blending their own.

The ground floor will be turned into a pub called The Resting Room where spirits will be served direct from barrels above the bar. It will have the style of a decadent Victorian gin palace and will also offer craft beers and English wines alongside gastropub-style British food. At the top of the building will be a private dining room as well as a small number of hotel rooms, making it London’s first distillery that you can stay in.

Portobello Road Gin founder Ged Feltham said: “It feels a bit crazy, but for some time we have been determined to bring all our gin production in-house and it is amazing that this will enable us to do that without leaving Portobello Road.”

The distillery is due to open in November.

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