‘The Warriors': Cult Classic Being
Developed as TV Show
Hill’s 1979 movie The Warriors is an enduring cult classic, and
its theme of an America divided into myriad violent gangs at
constant war with one another is becoming as relevant in these
crazy times as it was back in 1979. So it’s appropriate that Joe
and Anthony Russo, most recently of Captain America: Civil War,
are bringing it back as a TV show.
small screen remake is being developed in conjunction with
Paramount and Hulu, so it will presumably be seen on the latter
streaming platform. Little else about the show, like casting or
even how the plot will be adjusted to fit the longer-form medium
of TV, is known as of yet, but you can expect more details about
the project to surface as the show gets closer to reality (so to
In the meantime, you can read the initial
The Warriors 2.0 right here.
And if you’ve never seen the original movie, this might be a
good excuse to finally do so.
Chocolate Chip Cookie Dough Ale ( I am sure it is low calorie)
If you remember last year’s Salted Caramel Brownie
Brown Ale collaborating between New Belgium and Ben & Jerry’s, you might
be wondering if these two
brands have anything else in store. They do! It’s a Chocolate Chip
Cookie Dough Ale, the perfect beer to pair with a pint of Ben & Jerry’s
Chocolate Chip Cookie Dough ice cream.
Drinking a beer
that tastes like ice cream may stimulate some guilt centers in the
brain, so it’s a good thing that sales of this Chocolate Chip Cookie
Dough Ale support Protect Our Winters, an organization dedicated to
combating climate change. The logic of an ice cream sold to fight global
warming has a nice ring to it, too.
To that end, it makes
sense that the New Belgum x Ben & Jerry’s Chocolate Chip Cookie Dough
won’t be available until this fall. But in the meantime you can check
out the product’s press release
A man was walking through a rather
seedy section of town, when a bum walked up to him and asked the man for
The man asked, "Will you buy booze?
"The bum replied, "No."
Then the man asked, "Will you
gamble it away?"
The bum said, "No."
man asked the bum,
"Will you come home with me so my wife
can see what happens to a man who doesn't drink or gamble?"
click right here
Double Smoked Potatoes
4 large baking potatoes
2 - 3 tablespoons bacon fat
(sea or kosher) and freshly ground black pepper
4 strips artisanal
bacon cut crosswise into 1/4-inch slivers
6 tablespoons (3/4 stick)
unsalted butter, thinly sliced or melted
2 scallions, trimmed, white
and green parts finely chopped (about 4 tablespoons)
2 - 3 cups
grated cheddar cheese
1/2 cup sour cream
Spanish smoked paprika
or regular paprika, for sprinkling
Fresh dill (optional)
Recommended wood for smoke- peach or pecan
1. Set up your smoker following the manufacturer’s
instructions and preheat to 275 to 350°F. Add enough wood for 1
hour of smoking as specified by the manufacturer.
2. Scrub the
potatoes on all sides with a vegetable brush. Rinse well under cold
running water and blot dry with paper towels. Prick each potato several
times with a fork (this keeps the spud from exploding and facilitates
the smoke absorption). Brush or rub the potato on all sides with the
bacon fat and season generously with salt and pepper.
Place the potatoes on the smoker rack. Smoke until the skins are crisp
and the potatoes are tender in the center (they’ll be easy to pierce
with a slender metal skewer), about 1 hour.
place the bacon in a cold skillet and fry over medium heat until browned
and crisp, 3 to 4 minutes. Drain off the bacon fat (save the fat for
5. Transfer the potatoes to a cutting
board and let cool slightly. Cut each potato in half lengthwise. Using a
spoon, scrape out most of the potato flesh into a bowl, leaving a
1/4-inch-thick shell. (It’s easier to scoop the potatoes when warm.) Cut
the potato flesh into 1/2-inch dice and place in a bowl.
a brush and lightly coat the empty potato skin and lightly coat with
bacon grease and then lightly sprinkle lightly with paprika.
7. Add the bacon, 4 tablespoons of the butter, the scallions, and
cheese to the potato flesh to the bowl with potatoes and gently stir to
mix. Stir in the sour cream (opitional - add some fresh dill to taste to
the sour cream prior for a nice bite) and salt and pepper to taste; the
mixture should be highly seasoned. Stir as little and as gently as
possible so as to leave some texture to the potatoes. (You can add
jalapeno to taste into this mix if you want an extra kick).
Spoon the potato mixture back into the potato shells, mounding it in the
center. Top each potato with brushed bacon grease and top with more
9. Add enough wood for another 45 to
60 minutes of smoking. Place the potatoes in a shallow aluminum foil pan
and re-smoke them until browned and bubbling, Then lightly sprinkle the
top with paprika for a nice finish.
Note: You can kick up
the cooking time if you can get your smoker up to 400°F. In this case,
increase the smoking time moves to 1 1/4 hours
the Commissioner, we have archived all of the past year's
football recipes from Mistress Bianca.