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Brewery is testing beer delivery by drone

January 30th, 2014

Marshawn Lynch scores foodie touchdowns with his love of Skittles

Published January 29, 2014

FoxNews.com

Seattle Seahawk’s running back Marshawn Lynch loves munching Skittles on the sidelines.AP

Skittles has created a limited edition “Seattle Mix” to honor Marshawn Lynch and his love of the candy.Mars

Limited-edition bags of Skittles Seattle Mix candy and football memorabilia covered in Skittles are being auctioned off online.Mars

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The much publicized habit of Marshawn Lynch munching Skittles on the sideline has landed the Seattle Seahawks running back a super sweet deal. 

ESPN reports that he will get his very own specialty line of the candy, in addition to a Super Bowl promotional deal.

Called Seattle Mix Skittles, the limited-edition candy will feature only blue and green Skittles –Seahawks colors. The blue is raspberry-flavored and the green are melon berry.  The candy will not be sold in stores, but will be available for fans at surprise events and special locations, Skittles said. 

Mars, which makes Skittles, also announced a deal that it will pay Lynch an undisclosed endorsement fee and include a $10,000 donation to his Fam First Foundation every time he scores a touchdown in Sunday’s Super Bowl. Skittles reportedly also will auction off a Skittles-covered football helmet and football and a Skittles-covered megaphone.

Yet, Lynch’s obsession with Skittles has created other –shall we say — sweet food creations. 

A Seattle butcher has reportedly created skittle-flavored sausages in honor of Lynch called The Beast Mode Hot Skittles Sausage, named after the running back’s nickname — Beast Mode.

Blue Max Meat, who makes the sausage, takes pork shoulder, grinds it twice, then adds spices and three pounds of Skittles to the meat, reports The Times Tribune.  The cooking process melts the candies, so you don’t see them in the final product.  But the outcome is a sausage with “rivers”of sweetness mixed in with the smokiness of the meat.  It reportedly tastes like smoked Fruity Pebbles –and has been selling like crazy.

And there’s also a Beast Burger.  Delaware North, a food service provider concocted a burger as a tribute to Lynch, which is two burger patties topped with bacon, cheddar cheese, ham, onion rings, lettuce and tomato –and of course a side of Lynch’s favorite candy.

Think we’ll stick to the burger.

VW executive says it needs a pickup truck in the US

January 25th, 2014

Lincoln Navigator gets new look, turbocharged engine for 2015

By Gary Gastelu

Published January 23, 2014

FoxNews.com

Lincoln

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The Lincoln Navigator is charting a slightly different course for 2015.

The full-size luxury SUV has been given a fresh face with its own take on the brand’s signature split-wing grille, along with a new engine to breathe through it.

Replacing the 5.4-liter V8 in the current Navigator is a version of the 3.5-liter twin-turbocharged V6 used in the Lincoln MKS and MKT, here with at least 370 hp and 430 lb-ft of torque.

Fuel economy ratings have not been revealed, but long and short wheelbase versions will still be available and Lincoln is promising best-in-class towing capability.

The new 2015 Cadillac Escalade that goes on sale this spring has a projected tow rating of 8,200-pounds.

The Navigator will also offer for the first time the brand’s Continuously Controlled Damping active suspension, electric power steering and MyLincoln Touch infotainment system.

The redesigned interior features optional leather seating all around and upgraded trim materials, including Ziricote wood.

Unlike the Ford F-150 it’s related to, which is getting a radical overhaul with aluminum bodywork for 2015, the changes to the Navigator represent more of a late mid-cycle update for a model that’s been largely unchanged since the third-generation truck was revealed at the Chicago Auto Show in 2006.

The 2015 Navigator will be in showrooms this Fall. As with the Escalade it competes against, it remains the only vehicle in the Lincoln lineup with an actual name, rather than a three-letter designation.

Prices will be announced at a later date.

2015 Chevrolet Corvette Z06 specs leaked on web

January 20th, 2014

Kraft warns of a Velveeta shortage

Published January 07, 2014

FoxNews.com

First the Srirachapocalypse. Now the Velveetapocalypse.

Just in time for Super Bowl, fans could be hard pressed to find their favorite gooey dip ingredient.

According to Ad Age, Kraft Foods Group is “grappling with a Velveeta shortage just as the dip season kicks into full gear.”  They cite reports of a shortage at a few East Coast grocery stores, although it’s unclear if the shortage goes beyond that area.

“Given the incredible popularity of Velveeta this time of year, it is possible consumers may not be able to find their favorite product on store shelves over the next couple of weeks,” Kraft spokeswoman Jody Moore told Ad Age. “Our retail customers are aware of the situation and we expect it to be a short-term issue.”

Representatives for supermarket chain operators Kroger and Safeway were not immediately available to comment on whether they were having difficulty stocking Velveeta cheeses. The shortage affects only the Velveeta hard cheese products, but was not limited to a specific area.

“It is possible consumers in any part of the country may not be able to find some Velveeta products,” Moore said in an email.

The Associated Press contributed to this report.

Haas confirms application for Formula One team

January 20th, 2014

Driverless car test site aims to open by fall

Published January 17, 2014

Associated Press

Self-Driving test site.jpg

FILE- In this Sept. 25, 2012, file photo, California Gov. Edmund G Brown Jr., front left, rides in a driverless car to a ceremony in Mountain View, Calif., for the signing of a bill allowing for testing of driverless vehicles in the state. On Friday, Dec. 27, 2013, Michigan Gov. Rick Snyder signed two bills allowing similar testing in Michigan. The Michigan laws permit operating driverless vehicles on state roads, as long as a human driver is in the vehicle as a safety backup. The measures also provide partial shielding of manufacturers from liability suits. (AP Photo/Eric Risberg, File)

University of Michigan and state government officials aim to have a 32-acre driverless car test site running by September — in time for a global conference on intelligent transportation systems.

Gov. Rick Snyder and other state and university officials gathered Tuesday at Detroit’s auto show to outline plans for the Mobility Transformation Facility, a $6.5 million site on the Ann Arbor university’s North Campus.

It will offer a simulated urban environment with roads, intersections, building facades, traffic circles and a hill.

Two developments enable the facility — a new state law letting companies test driverless but occupied cars on roads, and a street-level research project in Ann Arbor involving 3,000 people in networked vehicles.

The 2014 World Congress on Intelligent Transport Systems runs Sept. 7-11 in Detroit.

January 6th, 2014

Five most fun cars of 2013

December 28th, 2013

Protean Electric in-wheel motors rolling toward production

By Gary Gastelu

Published December 24, 2013

FoxNews.com

Protean Electric

Protean Electric

Protean Electric

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A new set of wheels is on the way.

Protean Electric has teamed up with a major automobile manufacturer to develop its novel in-wheel electric motor technology, with the intent of using it in a production car.

The Michigan-based company is working with FAW-Volkswagen, a Chinese automaker part-owned by VW Group, to integrate the system into a battery-powered Bora sedan demonstration vehicle.

Based on the last-generation VW Jetta, FAW-VW has been working for a couple of years on an all-electric version of the car using more conventional electric-drive technology. But now it is re-engineering it with Protean to incorporate its in-wheel motors.

Protean says that installing its motors directly at the wheel eliminates the need for driveshafts and [SB1] other components, while offering better control of the power delivery to each wheel.  The design also incorporates all of the electronics required to operate them, so they don’t require a separate unit located somewhere else in the vehicle, as all electric cars currently use.

The Bora is being developed as a rear-wheel-drive vehicle with one motor at each wheel. The Protean motors feature an inside-out design, with the stator on the inside and rotor on the outside, and are bolted directly to the wheels, where they deliver 100 hp and 739 lb-ft of torque each, the latter as much as the twin-turbocharged 6.0-liter V12 in a Mercedes-Benz CL63 AMG. Each motor should cost about $1,500 when series production begins.

However, Protean Vice President of Business Development Ken Stewart notes that while they plan to have a working prototype on the road in 2014, a production vehicle for FAW-VW is likely still several years down the road.

The company is also in talks with several other automakers through its offices in the U.S., China and the U.K.

December 24th, 2013

Generation Z designs a car for Nissan and it looks pretty old

November 23rd, 2013

Shoppers get a surprise as black widow spiders found in grapes

Published November 22, 2013

FoxNews.com

iStock

First it was venomous Brazilian wandering spiders found on a bunch of bananas. 

Now, the lethal black widow spider has been found on grapes in several supermarkets in Michigan, Wisconsin and Minnesota.

According to the Milwaukee-Wisconsin Journal Sentinel, a woman who purchased grapes from a Milwaukee-area supermarket found a live black widow spider in the container.

Yvonne Duckhorn, told the Journal Sentinel that she had been shopping at Aldi’s Wauwatosa with her 4-year-old daughter and purchased the grapes on sale. She brought them home and when she was checking to see if the grapes had mold, she noticed something moving inside and recognized the spider’s distinctive red hour-glass-shaped marking on the body.

“I saw the legs moving frantically,” Duckhorn told the paper.

The supermarket yanked its supply of grapes from its shelves and is “stepping up inspections.”

Earlier this month another shopper at a Kroger in Brighton, Mich. was also at home when she noticed a black widow in her grapes.

“I looked in the grapes and there was a black widow staring right at me,” Callum Merry told ABC News.

Two more black widows were found in containers of red grapes at an Aldi store in St. Louis in early October and in September, a black widow was reportedly found in a shipment of grapes at a Maplewood, Minn, school.

So what’s with the spiders?  You may be surprised to know that it is pretty common find black widows in fresh produce, especially grapes. 

The spiders, which are the most venomous spider in North America, move into the grape fields to feast on other bugs during harvest. Food experts say ever since the mid-1990s, food growers have had to cut back on insecticide and there’s little to deter them. Also, their size and shape can make them hard to spot amidst dark red grapes, so the critters get by the inspectors.

Small children and the elderly are most susceptible to the black widow’s venom.  So if you encounter a black widow, you are advised not to handle it, but instead capture it in a container and set it free outside.

Airstream, Mercedes team up on luxury motor home

November 23rd, 2013

5 ways you’re psyching yourself out in the kitchen

By Julia Bainbridge

Published November 22, 2013

Bon Appetit

Bon Appetit

1 Your expectations are too high

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2 You’re following the formula too closely

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3 You’re drawing attention to insecurity

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4 You’re not asking for help

iStock

5 You’re too inside your head

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Bonappetit.com editor Matt Gross makes Bolognese sauce all the time. (His kids love it.) And each time, he makes it the same way: same amount of ground pork and beef, same copious amount of olive oil, same insanely long simmering time—heck, even the same darn Le Creuset Dutch oven.

“Every tenth time,” he says—nay, cries, “it comes out with no flavor.” He recounts his steps, he confirms their consistency, he sticks his finger in the stewy mess and gives it a lick: dull. “I just don’t know what’s missing.” But we do know that there have been hours of sleep lost over this conundrum.

Haven’t you experienced the same thing? You follow a recipe three times, it yields great results, and then you invite people over, make your go-to dish again, and it’s just…something…it’s off. How is this possible? Aren’t recipes formulas? Doesn’t the fact that there are measurements attached to their ingredient lists ensure that you get the same lemon Bundt cake every time you bake it?

No. And by thinking this way, you’re psyching yourself out. Here are five ways in which your kitchen psychology is wack—so check yourself.

1Your expectations are too high

Bon Appetit

So many things can affect your ultimate dish. “Every onion is different, every chicken is different, the humidity can be different,” says senior food editor Dawn Perry. So: Expect inconsistency, especially if you’re using organic, locally-sourced ingredients. “The closer your get to your source, the more variations are possible,” says Perry.

2You’re following the formula too closely

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“You react to the pot—don’t expect it to react to you,” says Perry. Your recipe might say to sear that beef for just 3 minutes a side, but sometimes it needs longer to get a char on it. Your recipe might call for half of a small onion, but the writer’s idea of small might be different from yours. The point is, you have to feel your own way through each recipe, each time you follow it. Knowing the basics of cooking is a major plus. So keep cooking. Keep playing.

3You’re drawing attention to insecurity

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“It’s not very good, but I hope you like it,” you say to your guests as you plop what you think is underwhelming pasta with pesto on the table. Don’t do that. For one, you sound like you’re fishing for a compliment, which is generally uncool. But secondly, your guests don’t know the difference between this pesto and the fabulous one you made last week—you’re the only one who has a frame of reference. So shush. Let them enjoy it.

4You’re not asking for help

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This is a good life lesson all around, but it especially applies to the kitchen. “Even if it’s just asking someone else to pour wine,” says Perry, that will buy you time to fix whatever you think isn’t perfect. (Even though—again—perfection should not be expected and your guests will be happy no matter what. If these points have not yet sunk in, please start at the top again.)

5You’re too inside your head

iStock

We are our own harshest critics. You know who isn’t? Our dinner party guests. Here’s what they’re thinking: “Someone else is taking time and energy to feed you, and that’s awesome.” Even a simple PB&J will taste fantastic if someone else makes it. So know going in that people are going to be pleased.

More from Bon Apptit

8 Foods That Could Kill You

7 Most Common French Toast Mistakes

10 Snacks You Thought Were Healthy But Really Aren’t

22 Recipes Everyone Should Know How to Cook

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November 22nd, 2013

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