Jetman! [via invisiblepilot]

"My son is gay": A mom writes about how her 5-year-old son dresses up as Daphne from Scooby Doo for Halloween and is judged by the other moms at his preschool. [via efrost]

Calculate How Much Damage An Asteroid Will Cause - Gizmodo

Amazing Star Wars Cupcakes - Craftzine

Beautiful Modeler - use an iPad to make 3D models [video] - Make

5 Cool Ways Brands Are Using Facebook for Black Friday and Beyond - Mashable

FUTURE HUMANS: Four Ways We May, or May Not, Evolve - National Geographic

The Food Lab: Turkey Brining Basics - Serious Eats

If Kerouac Lived In The Present, OnTheRoad, The Service, May Have Interested Him - TechCrunch

The Matrix in LEGO - Boing Boing

11 Days on the Subway -- Autistic Boy Goes Unnoticed - Scallywag & Vagabond

Data In The Couch Cushions: USB Sofas - Geekologie

Recipe: Green Chile Stew - Craftzine.com Blog

Top 15 Black Friday tech deals - CNET

Tory Hoke sings about the King of Thanksgiving Pies -- Pumpkin Pie. [via Boing Boing]

A blogger over at Luxirare writes:

After I’ve had a little view on one person’s blog, I move onto the next and the next. All different. All fast, all immediate gratification. Pies, they need to be the same. I want a couple of bites, and I want to be done with it. I want to pop open my bag when I’m hungry and taste a little sweetness. I don’t want commitment. I want to be promiscuous with my food. I want to eat pie, but I don’t want a whole slice- I want to try other flavors too, but for just a little, and move onto another. If I have one slice, I may have guilt hanging over me all day. I want little pies, yes, with more pie crust than filling. 50 calories or less, no guilt. Eating pie slices makes me feel fat. Lolipop-Pies, perhaps this would work. Rotating flavors. Grab and go. In and out. Blackberry, pumpkin, apple, banana…my favorites. You see I am very slutty about my food. Yes this post revolves around lollipop sticks.

I can appreciate the incredible detail that was put into making and packaging these pie pops.  I wish I had the same patience.  I would probably get through making two pops and say "F**k it!  I'm just going to make a whole pie."  Although I do not foresee myself making pie pops, I would gladly buy one... or 50. 

Link to gallery.

Previously on BC:
Insect Candy - Link
A candy bar that will make you sing - Link
Edible Business Cards - Link

This is actually a very clever demonstration on how to eat a chicken wing, especially if you want to get every bit of meat off of the bone.

Previously on BC:
Boiling the Perfect Egg - Link

I WANT TO GO TO GALCOS SODA POP STOP! Field trip!

John Nese is the proprietor of Galcos Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, he decided to convert it into the ultimate soda-lovers destination. About 500 pops line the shelves, sourced lovingly by John from around the world. John has made it his mission to keep small soda-makers afloat and help them find their consumers. Galcos also acts as a distributor for restaurants and bars along the West Coast, spreading the gospel of soda made with cane sugar (no high-fructose corn syrup if John can avoid it).

Link [via Mt Holly Mayor]

On October 5, 2009, Condé Nast announced that Gourmet (along with Cookie, Modern Bride and Elegant Bride) will close it doors due to a decline in ad pages. 

Eight-year employee Kevin Demaria put together an online photo journal called The Last Days of Gourmet:

October 5th, 2009 In shock and disbelief, using garbage pails for long exposures, I took these photos of the last days at Gourmet.  Although at times it was hard for me to shoot the common places in the offices at Gourmet, I knew I needed to document where I loved working for the last 8 years.  It was a unique opportunity to have worked with such amazingly talented people in such a friendly work environment.  Gourmet became my family and I will always look back proud to have been part of such an amazing magazine.

Having been a subscriber, I will thoroughly miss such a well put together magazine.

Related Links:
Condé Nast to Close Gourmet, Cookie and Modern Bride - Link [NYTimes]
Gourmet  official website - Link

J. Kenji Lopez-Alt of Good Eater wrote an interesting article on how to boil the perfect soft and hard boiled eggs. 

Nearly every basic cookbook offers conflicting techniques on how it should be done—start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on—but very few offer evidence as to why any one of these techniques should work any better than your average old wives' tale. Apparently, boiling is not...ahem...an eggs-act science.

At first you may think this is a rather lengthy article on something as simple as boiling an egg, but I guarantee you will find the science behind the perfect boiled egg quite fascinating.

Link

I'm up for trying anything...  Check out the Unique Flavor Combination list over at Ask MetaFilter and give your taste buds a workout.

Any unique flavor combination you would like to share?  Tell us about it in the comments!

 Link [via Sopheava de Lumiere]

(Thanks, Joe!)