We’ve been covering a lot of alcoholic themes lately, but with the onslaught of Christmas feasting upon us the staff of Diners.org decided to give it one more go.  The following commercial is brought to you by a brew from Ireland…

For those of you who don’t know, a pint of Guinness that is poured from the tap is done in two stages.  The first pouring of Guinness only goes about three quarters of the way up the glass.  This allows the beer to settle before the second pour begins which preserves the creamy texture and head.

So, drink responsibly and hope you enjoyed the commercial as much as we did!

We’ve done thought experiments with food before.  Normally it’s for seeing which leftovers combined with canned goods can give us a cheap lunch.

But then there are the webcomic artists.  (Editor’s note: I must add that if you are not above the legal age to drink in your county that you must refrain from following the recipes and ideas in this article.)

Last week, we are linked by a reader about the idea of “Rummi Bears”.  Read on.

Comic courtesy of Greg Dean at Reallifecomics.com from 12/6/2011

Which inevitably led to:

Comic courtesy of Greg Dean at Reallifecomics.com from 12/7/2011

So, naturally we did some digging.  Much to our amusement, soaking Gummy Bears overnight in vodka or rum is not unheard of.  It even gets referenced on Jimmy Kimmel Live:

As well as having an entry on eHow’s “How to Make Vodka Liquor Gummy Bears”.  You are going to need the following ingredients (most of which you know already): Tall glass or mug, gummy bears, vodka or rum, and plastic wrap.

1.  Buy a pound of gummy bears and put them in a tall glass or mug.
2. Pour vodka into the glass of gummy bears until it covers the gummy bears.
3. Cover the mug with plastic wrap and put the mug in the fridge for about five days. Don’t get afraid after two days or so when there is a lot of sugary goo that is some remnants of the sugar from the gummy bears mixing with some of the remaining vodka. This will go away after the four days of soaking in the fridge, and all that will be left will be giant soaked vodka gummy bears.
4. You might also find some fruit-flavored vodka at the bottom of the glass. It might not look like something you would want to serve to others, but it will be just fine for drinking.

There are a lot of testimonies in the comments section about failure and success with “alcohol soaked Gummy Bears”, so it might take some trial and error.  Just try to do it sober.  Please?

Seriously.  If you are aspiring to be a galactic warlord and want to practice in your kitchen for your future plans of freezing your enemies into carbonite then this may be just the thing for you.

Reciting the scene from "Empire Strikes Back" and/or cackling manically are optional. Repeat, OPTIONAL.

Brought to you by Kotobukiya, a company that started as a doll store in Japan, this ice tray is made from silicon and measures 5 x 3 x 1 inches.  Oddly, the product’s page here lists it at $9.99  You can purchase this on Amazon for $24.95 by clicking here.  Your choice.

But Kotobukiya didn’t stop there:

Probably the only excuse out there to make BEEP BOOP BEEP noises next to the freezer.

Yes, it’s R2-D2.  Yes, you can have a frozen R2-D2 in your cup.  Yes, you can also be a cheapskate to your kids by giving them a R2-D2 ice cube for Christmas instead of a real toy (we did ask if you were aspiring to be a galactic warlord in the beginning).

Or you know, you can get them LIGHTSABER CHOPSTICKS.

We recommend playing the Star Wars theme on your mp3 player LOUDLY as you and your partner fight over the last egg roll with these chopsticks.

Thanks for the headsup from DVICE’s Adam Frucci.  Check out the post here.

With everyone and everything pretty much have their own niche on the internet, it still took us by surprise when we came across an article about Chefs who Tweet about their lives.   The article from NBC New York is an eye opener for those of us who only remember the restaurant chefs as those peculiar characters on TV.

This is the image that NBC New York used for their "Dine for Tweets" article. We can just imagine three chefs tweeting to each other on their iphones in the kitchen instead of speaking to each other. =)

Matt Duckor, the writer of the article, mentioned that chefs such as “Tom Colicchio (Craft) to Ryan Skeen (5 & Diamond) keeps a digital persona”.  Duckor also mentioned another article about Rick Bayless (from Chicago and the first season of Top Chef Masters) tweeting about dinner preparations at the White House.  You can read both articles here and here.

Would be kinda entertaining if you’re sitting at the table waiting and you can follow your chef through twitter as they make your dinner.  Tweets like “OMG where did the salt go” and “Billy knocked over the Soupe aux Haricots Verts again” comes to mind =)