Anything Goes Thread

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Exercise, anyone?

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VWs $5 Million Ad starring Gisele Bundchen and Sylvester Stallone,

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Duck Tales!

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Heinz's Controversial Commercial

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Sylvania Lightbulb Commercial

[Shawn]

Sylvania Lightbulb Commercial

Good ad

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A Dutch store owner, sick of shoplifters, decides to give the 10,000th shoplifter a big prize, including party hat, cake and an in-store marching band.

The 10,000th Shoplifter Award - video powered by Metacafe

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Carl Sagan - Pale Blue Dot

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THYLACINE-ANIMALES RAROS -CRIPTOZOOLOGIA

This poor creature became extinct in 1936.

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What the hell is that thing?

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Guitar Opera From Taiwan

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LOL Internet

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Workout!

[Shawn]

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Take a break today

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Tater Chip Mac'N Hard

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Accordion Player Covers Jimi Hendrix (Rehearsal for Meltdown festival 2005)

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Chess Boxing

Here is the real deal

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Table Tennis Anyone?

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Digital Water Wall

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Scientologist Tries To Stop Disabled Lady From Walking Home

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The music is from the Luray Caverns organ in Virginia.

Photo from Environmental Graffiti

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Haunted Doll Moves On Camera!

Real Ghost Haunts Baby

It appears just past the midpoint - that thing gave me chills!

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Prize Winning Chocolate Recipes

Here are three prize-winning recipes for weird chocolate cakes:

Zucchini & Orange Chocolate Torte with Velvet Chocolate Glaze

Torte:

4 ounces Valhrona 71% dark chocolate

1 cup ground almonds

1/3 cup sifted all-purpose flour

1/4 cup sifted cocoa powder

2 teaspoons orange zest

1 1/2 cups grated zucchini

1/2 cup room temperature unsalted butter

1 1/3 cups sugar

6 egg yolks

8 egg whites

1 tablespoon Grand Marnier

1/2 teaspoon vanilla extract

Pinch of salt

1 10-inch spring form cake pan

Velvet Chocolate Glaze:

9 ounces Valrhona 56% chocolate

3/4 cup heavy cream

3/4 stick unsalted butter, room temperature

Make the torte: Position a rack in the middle of the oven and preheat oven to 350F. Line the bottom of the springform pan with parchment paper. Lightly coat sides of pan with cooking spray.

Place the chocolate in the bowl of a food processor, pulsing it on and off until finely ground. Then remove from bowl. Place grated zucchini in food processor and pulse a few times to chop. In a small bowl, whisk together chocolate, almonds, flour, cocoa and orange zest. Add zucchini and mix well.

In a large bowl of an electric mixer, cream butter on medium speed until it lightens in color (approximately 2 minutes). Reduce the speed to low and add 1 cup of the sugar in a steady stream. Increase the speed to high and beat until mixture is light and fluffy (approximately 5 minutes). Add the yolks, one at a time, beating until mixture is smooth and creamy. Reduce the speed to low and add chocolate zucchini mixture, liqueur and vanilla. Beat until just blended.

In a large bowl of an electric mixer, beat the egg whites and salt on low speed until frothy. Gradually add remaining 1/3 cup sugar in a steady stream while beating. Increase the speed to medium-high and beat until whites form glossy stiff peaks (approximately 2 minutes).

Gently fold 1/4 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites in 2 additions. Spread the mixture in the cake pan, shaking the pan lightly to even the batter. Bake for 45 minutes.

Remove the cake from the oven and let cool completely. Invert onto a decorating plate and remove paper.

Make the glaze:Chop chocolate in a food processor until finely chopped. In a small saucepan, heat the cream until bubbles form around the edges of the pan. Pour the cream into a work bowl and pour chocolate over the cream. Whisk until chocolate has melted completely. Add butter, small pieces at a time, and whisk until completely melted before adding the next piece. Let glaze cool for 1 hour.

To glaze the tort, crumb-coat the torte by spreading a thin layer of glaze all over the surfaces and sides with an offset spatula. Let set for 30 minutes.

Heat remaining glaze over a bowl of hot water while whisking until glaze has the consistency of heavy cream. Pour glaze over the torte and let the excess run off all sides. Let set for 30 minutes. Do not refrigerate.

To decorate, thinly cut an orange into half moons and place in a bowl Cover in 1 cup of simple syrup and chill overnight in refrigerator. Preheat oven to 350F. Place orange slices on pan covered with a silicone mat and bake for one hour. Let cool completely. Decorate torte with hardened, sugared orange slices.

Recipe courtesy Orr Shakurr of Mill Valley and Marin County Fair

Avocado Chocolate Cake with Agave Ganache and White Chocolate Green/Tea Mousse

For the cake:

1 very ripe avocado

3 eggs

1 tablespoon runny honey

1 teaspoon vanilla extract

4 ounces light muscovado sugar

4 ounces flour

2 ounces ground almonds

2 ounces cocoa powder

2 teaspoons baking powder

For the mousse:

1/2 cup water

2 tablespoons green tea

10 ounces whipping cream

2 gelatine leaves

4 1/2 ounces white chocolate, finely chopped

2 tablespoons liquid glucose

For the glaze:

9 ounces semi-sweet chocolate

10 tablespoons whipping cream

2 tablespoons agave nectar

1/2 teaspoon vanilla extract

Make the cake: Preheat oven to 350F. Puree avocado until creamy and remove any visible fibers. Beat together the avocado, eggs, honey and sugar. Gently fold in flour, almonds, cocoa powder and baking powder, being careful not to overmix. Divide batter into two 9-inch pans that have been buttered, then floured. Bake for 25 minutes at 350. When cool, turn out of cake pans.

Make the mousse: Boil the water, pour it over the tea and leave to steep for 10 minutes. Strain the tea to remove the leaves. Whip the cream to soft peaks and place in refrigerator. Soak the gelatine leaves in a bowl of cold water for 5 minutes, until very soft. Remove from water and squeeze out excess liquid. Put the chopped chocolate in a large bowl. Place the tea and liquid glucose in a small pan and bring gently to a boil. Remove from the heat, add the soaked gelatine and stir well until dissolved. Pass the mixture through a fine sieve directly onto the chocolate. Whisk gently to combine all ingredients. Using a rubber spatula, gently fold in the cream. Be careful not to over mix. (Adapted from "Indulge: 100 Perfect Desserts" by Claire Clark).

Make the glaze: Bring cream to a gentle boil in a small saucepan. Pour hot cream over chopped chocolate and stir until mixture is consistent. Stir in agave nectar and vanilla. Place in refrigerator to cool.

Assemble the cake: Spread a thick layer of mousse on top of one layer of cake and top with the other layer. Spread the warm glaze over the top and sides of cake. Decorate with nasturtium leaves or any other fun green garnish.

Recipe courtesy Ora Beth Mica and Marin County Fair

Cauliflower, Collard, Kale and Celery Puree Chocolate Cake with Fennel Cream Cheese Frosting

For the cake:

3/4 cup butter

1/3 cup vegetable oil

3 eggs

1 cup green and white vegetable puree (see below)

2 cups dark brown sugar

1/2 cup buttermilk

2 teaspoons baking soda

1/4 teaspoon baking powder

2 1/4 cups cake flour

4 ounces melted bittersweet baking chocolate

1/2 cup hot water

For the vegetable puree:

1 stalk celery

2 large leaves collard greens

1 kale leaf

3 to 4 florets of cauliflower

1/4 to 1/3 cup water

(Puree/blend raw vegetables using just enough water needed to fully puree.)

For the frosting:

2 sticks butter

1 cup cream cheese

1 medium fennel root

Powdered sugar to taste

Make the cake: Preheat oven to 350F. Beat together butter, oil and sugar. Add eggs. Mix in remaining ingredients including the vegetable puree, alternating wet and dry, adding hot water as the very last step. Bake 25 to 30 minutes in 2 nine-inch cake pans that have been buttered and floured. Let cake cool in the pans; turn out.

Make the frosting: Chop/puree the fennel root. Mix cream cheese, butter and sugar to taste. Blend with pureed fennel root.

Assemble the cake. Spread a thin layer of frosting on one of the cooled layers and top with remaining layer. Spread the frosting over the top and sides of the cake. For garnish, get playful with green pipe cleaners or anything you can think of.

Recipes provided by Eliza Perkins and Marin County Fair

Source

[NelsonG]

Haunted Doll Moves On Camera!

Real Ghost Haunts Baby

It appears just past the midpoint - that thing gave me chills!

The first one was easily faked... I could've moved that chair with my foot if I wanted to just by the bottom edge of the rocker...

The second one seemed more like a special effects thing...

IDK... maybe it would've been different if I had sound on? lol