Weekend At Kermie's: The Muppets' Strange Life After Death | The Awl

They got it wrong with Kermit. What made him great wasn’t his design or his funny glottal affectations. It was his sense of humor. Humor is intangible, and it can’t be copyrighted, licensed or sold. As a society, we have come to use copyright like plastic—to prevent spoilage and feed our illusions of immortality, but there is no act of congress that will stay death’s hand. When someone is dead, you don’t get them back—not in this world. They may pass into myth, but walk, talk and sing, no.
via theawl.com

Kermittyfrog. Just let him go. :(

The Crystal Goblet or Printing Should be Invisible - Beatrice Warde, 1932

Imagine that you have before you a flagon of wine. You may choose your own favorite vintage for this imaginary demonstration, so that it be a deep shimmering crimson in color. You have two goblets before you. One is of solid gold, wrought in the most exquisite patterns. The other is of crystal-clear glass, thin as a bubble, and as transparent. Pour and drink; and according to your choice of goblet. I shall know whether or not you are a connoisseur of wine. For if you have no feelings about wine one way or the other, you will want the sensation of drinking the stuff out of a vessel that may have cost thousands of pounds; but if you are a member of that vanishing tribe, the amateurs of fine vintages, you will choose the crystal, because everything about it is calculated to reveal rather than to hide the beautiful thing which it was meant to contain.
via designhistory.org

Somehow, it brings to mind these this article as well.

Bacon-fat-fried kou rou bao, five-spice chicken skins, cajun fries, and (unfried) masala coffee granita

This Weekend's Test Subjects
(The usual pancackles were there on account of their being a safe, tasty staple.) Cajun fries leftover from dinner at Popeye's, and kou rou bao - a traditional steamed, savoury stewed pork bun. And um. Chicken skins. Yup. Chicken skins. That I stole from my cats, whom I feed raw. Rubbed up with 5 spice seasoning and left to sit in the fridge overnight.

The Results

Kou Rou Bao Fried in Bacon Fat
Oooh glorious. Super light and crispy outside, fluffy and airy inside, and right in the middle - savoury stewed pork oozing fatty goodness. OoOooO. If you've ever had pan-fried or deep-fried mantou, this is exactly what they would be like if you stuck meat in them, then fried them in bacon fat. ;)

Cajun Fries Re-fried in Bacon Fat
Hrm... Well they were nice, but I can't say they were hugely improved one way or the other. Not going to do these again.

Five-Spice Chicken Skins Fried in Bacon Fat
TBH the five-spice seasoning kinda overpowered the baconnyness of it. Nuggetboy supplies that they were very much like pork rinds, which makes sense, considering they're... welll - chicken rinds? Not bad, but horribly, horribly dangerous to cook. O.o The oil was spitting and jumping and bouncing everywhere. I think next time I'll just marinade the chicken itself in the five spices for a less dangerous and equally satisfying bit of chicken.

Masala Coffee Granita
Having seen the Error of My Fork Whacking Ways, I made up this batch by whacking it regularly as it froze, resulting in a much airier, finer texture. (Not that you can see it here. -_-) It's definitely less coarsely icy and granular than the lemon attempt, and I'm really quite pleased with it. Not to mention, a cup of coffee turns into a lot more granita than coffee! The combination of freezing and whacking seems to intensify the flavours. All in all - very pleased with this. In fact... dangerously so, because now I'm plotting a whole series of granitas! And I've gone so far as to buy more kitchen implements (eeeee!) because one of the instructions I turned up mentioned using a whisk in the initial stages for an even finer, creamier texture...