Belching is the universal language. Everyone thinks its awesome, no matter what country they’re from. Click below to be blown away.

I got to cook out last evening and had one of the most wonderful dinners: Grilled Rack of Lamb.

The Meat:
I got two racks of lamb, frenched, from the local butcher counter. You may find better quality cuts and prices at Sam’s club or Cosco. Trim any excess fat and apply the dry rub, (below) using your fingers to massage the spices into the meat. Intertwine the bones and cover the bones with aluminum foil to prevent them from scorching. Allow the meat to sit out at room temperature for 20 to 30 minutes before placing on the grill.

The Rub:

• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp ginger
• 1/2 tsp dried garlic powder
• 1/2 tsp Herbs de Provence
• 1/2 tsp Thyme
• 1 tsp Rosemary
• 1/2 tsp Smoked Paprika
• 1/4 tsp mustard seed
• pinch of cayenne pepper

Grind the ingredients together using a mortar and pestle until the mustard seeds are powderized.

The Grill:
The grill should be set for “direct medium heat,” and preferably, a charcoal grill. “Direct medium” is a single layer of hot coals tightly spaced. Place the twin racks of lamb on the grill with both sets of bones on the top for seven minutes. Then flip the racks so one side is touching the grill, bone side down, for seven minutes. Then flip so the other side is touching the grill bone side down for seven minutes. This should result in Medium Rare temps, or 130 degrees internally. Remove from grill and let stand for 5 minutes before serving.

The Sides:
Grilled Asparagus, mashed potatoes, and fresh bread.

The Wine:
Preferably a smooth Syrah or semi-dry red table wine. Merlots or Cabs may be too strong for pairing.

Not really.  I was once in the centerfold of Maxim Magazine.  But this is a cool applet to make a fake cover for Wired Magazine.  You can make your own here.

My Website has been mentioned in the news several times before. It was the “hot site of the week” in USA Today once. And my website was featured in the centerfold pullout for Maxim Magazine’s 50 best websites.

Today I was listed in an article in the Toronto Star here.

Hostage lunch: a meal, often pizza, paid for by the company and delivered to employees whose bosses require them to attend a meeting on their lunch hour. E.g.: “I was planning on running some errands over my lunch hour, but the VP is keeping us in a meeting. At least he ordered us hostage lunch.” (UrbanDictionary.com)

Thursday is Pig Day. The saying “sweat like a pig” is a misnomer: pigs can’t sweat. Their well-known method of cooling off (rolling around in the mud) has contributed to the misconception that they’re dirty. (brownielocks.com; pbs.org) Sir Isaac Newton is credited with inventing the cat flap. (mentalfloss.com)

Fig Newtons were not named after the inventor of the cat flap. Rather, they took their moniker from Newton, Mass., a town near the regional bakery that created them. (As one wag noted, “Thank it wasn’t near Belchertown.”) (straightdope.com)

Belch.com has accumulated “the largest collection of digitally recorded belches on the Net:” 550.(belch.com) Thursday is National Beer Day in Iceland. It marks the end of a 75-year prohibition of the beverage, which expired on March 1, 1989. (www.geographia.com/iceland)

On this day in 1940, a hockey game was televised for the first time. Viewers of New York station W2XBS saw the Rangers beat the Montreal Canadiens, 6-2, at Madison Square Garden. (Hockey Night in Canada debuted on CBC-TV in 1952.) (nytimes.com/learning)

Dry ice weighs about twice as much as regular ice. (dryiceinfo.com)

How cool are you if you’re as cool as a cucumber? The inside of the fruit can be up to 20 degrees F (11C) cooler than the outside temperature. (foodreference.com)

Yuppie food stamps: “the $20 bills that everyone gets from ATMs. They become an issue when a group goes out to eat and it comes time to pay. Each person owes $11 and no one has anything smaller than a $20.” (BuzzWhack.com)

Thanks to John Sakamoto for the mention in the article!

Happy Thanksgiving everyone! I have been using a recipe I found on Clemson University’s website for the past few years (apparently cribbed from Butterball), and added my own touches to make a consistent, delicious holiday bird. The Clemson website also has the best guide for thawing, smoking, stuffing and deep-frying that I have found anywhere, so refer to that site for more help.

This is my recipe to cook the best, picture perfect, oven-roasted turkey for Thanksgiving and Christmas. Enjoy!
Roasting Method Only: The open pan roasting method will consistently create a juicy, tender, golden brown, picture-perfect turkey.

1. Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2 inches deep.
2. Remove giblets.
3. Using a basting brush, use 1/8 cup of peanut oil to lightly coat the whole turkey. Peanut oil results in a beautiful crispy red skin. If there are peanut allergies, consider olive oil, melted butter or vegetable oil as a substitute.
4. Mix and grind together 2 tsp salt, 2 tsp fresh rosemary, 2 tsp cracked black pepper, 1 tsp paprika, 1/2 tsp onion powder, 1 tsp parsley flakes. Sprinkle mixture on oil-coated turkey.
5. Insert oven-safe meat thermometer into the thickest part of the thigh.
6. Place in a preheated 325 F oven.
7. When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
8. Use the roasting schedule in the table below as a guideline; start checking for doneness a half-hour before recommended end times.
9. Turkey is safe when cooked to a minimum internal temperature of 165 F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures
10. Let turkey stand for 15 to 20 minutes before carving to allow juices to set.

A word about basting: Most turkeys do not require basting. Constantly opening the oven for basting cools the oven and adds time to the roasting. The turkey will be tender and juicy without basting. You can remove juices during roasting for gravy and stuffing, but basting will wash off the oil and spices.

Its getting near Thanksgiving, one of Belch.Com’s favorite holidays. And what better way to kick off the season that with a weird story about a reckless bird?

From the AP here:

Turkey day came early for one New Jersey family when one of the wild birds crashed through a house window and made a big mess.

The episode began around 3 p.m. Monday when Lisa Lane, her daughter, Lauren, and notably, their West Highland white terrier, Bubbles, pulled up to the house.

About 20 wild turkeys were feasting on crab apples in their yard, not an unusual sight.

When the birds saw Bubbles, they flew away in a hurry. One, though, did not have a smooth takeoff and crashed into a second-story window of the Lanes’ home.

After Lane called for help, state police, an animal control expert and a turkey-hunting neighbor sporting camouflage and toting a baseball bat showed up for the roundup. But by the time the turkey search party arrived in the bedroom of 8-year-old Jake Lane, where the bird had crashed, the gobbler was gone.

But not without leaving its mark.

“The bird had relieved himself all over,” Lisa Lane said. “The room was a disaster.”

Time Out for a self-promoting plug. The Belch.Com online store has lots of goodies for Christmas, and now at reduced prices! Can’t figure out what to get someone who has everything? Get them a Belch.Com mug or sweatshirt. We even have Christmas ornaments on sale right now.

So stop in and buy something, or the Snuggly Bear gets it. Click the bear or the banner below to go to the BelchStore.

One year I need to go to Germany for Oktoberfest. Enjoy a beer while looking at this picture. I know you will.

Congrats to Milwaukee! You are hereby awarded special recognition by Belch.Com as being not only the city that drinks the most, but by association, the city with the most belches!

From the AP here:

MILWAUKEE - Milwaukee has been ranked by Forbes.com as “America’s Drunkest City” on a list of 35 major metropolitan areas ranked for their drinking habits.

Forbes said Tuesday it used numbers from the U.S. Centers for Disease Control and Prevention to rank cities in five areas: state laws, number of drinkers, number of heavy drinkers, number of binge drinkers and alcoholism.

Minneapolis-St. Paul was ranked second overall; followed by Columbus, Ohio; Boston; Austin, Texas; Chicago; Cleveland; Pittsburgh and then Philadelphia and Providence, R.I., in a tie for ninth.

Rick DeMeyer, 28, said Wednesday as he was celebrating his birthday at G-Daddy’s BBC he could understand Milwaukee’s ranking.

“I have had people stay with me from London and Chicago, and they can’t get over how much we drink,” he said. “I guess we do.”

Belch.Com features no advertising, but we like to sell our fabulous Swag to help keep the server running.  So if you want fabulous and unique gifts for yourself or your friends, jump on over to the BelchStore at Cafe Press and pick it up today!

Moms, we have bibs for the baby!

Kids, we have coffee mugs for the Parents!

Girls, get a spaghetti tank for yourself and a T-Shirt for your boyfriend!

We got magnets too if you just want something cheap.  So click here to enter the store and start shopping!

Not everything has to be about belching, does it? This is a hilarious video that I have added to my Video Page located Here. Check ‘em all out. Click on the picture below to go straight to the video featuring the History of American Pop Music Dance!

The website made it into the new Internet Dictionary. Here is a copy of the entry.

I put up new content almost every day on my Blog. Check it out. The site has lots of different stuff, including a whacky video section. In the mean time, check out this belch video by clicking Here or on the Picture Below.

Introducing a brand new concept in poetry! Burp-ku! Burp-ku is a cross between a Japanese poem, “haiku” and of course, burps! The burp-ku is free form, three line poetry. Its content is about belching, and the first line has five syllables, second line seven syllables, and the final line five syllables. Below are some examples by Yours Truly.

 Burping, belching noise.
Keep tasting the stinging bile.
Too much sauerkraut.

Pastor’s silent prayer.
Heads bowed, people giving thanks.
Bad time for loud burps.

Godzilla rampage.
Eats contents of whole school bus!
Burps taste like chicken.

Submitted by Alice McKinney
Koala in tree
Sweetly belches, with a smile
Eucalyptus scent

Submitted by Alice McKinney
At the Vatican
Red robed man emits loud belch
Oops, Cardinal Sins!

Submitted by Alice McKinney
Carnivore am I
Meat meet meat, gastric distress
Belch burp belch, or mess.

Submitted by Tom Bramwell
Seven deadly sins…
You can keep them all except
For gluttony. -Berf-

Submitted by Alice McKinney
Salsa wars within
Gut afire with need, EXPLODE
Woe to bystanders

Submitted by Marty Busch
I held a burp in.
Something went completely wrong.
Brown-stained underpants.

Submitted by Beth MacLagan
I must tell you this.
Just how much I really care.
Burp belch grrrrrrup gack ack.

Submitted by Justin Kupanoff
The stench I love it
The belching I enjoy it
The sound is delight

Submitted by Sandra Karkau
Loud, earth-shattering
Gastrointestinal noise
The great, mighty burp

Submitted by Wendy Mellanby
A gassy feeling
Can’t hold it in. Gotta burp.
If not - flatulence!

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