One reason spicy foods are common in hot countries is that spicy foods make you sweat, which in turn helps you cool down faster. It’s a phenomenon called “gustatory hidrosis.”
12 Bartender-Approved Liquors To Class Up Your Drinking Habits
Back when I was a young man, I admit I was a little intimidated every time I walked to the bar. What would I order? There are SO MANY ALCOHOLS!
While it took a lot of trial and error for me to finally figure out my preferences, you won’t need to struggle as I did, thanks to this list of bartender-approved liquors that you can’t go wrong with.
Marketing firm Metrixlab recently sent a survey to 10,000 bartenders throughout the United States, asking what brands of alcohol they are most likely to recommend to their customers. The survey is in its 15th year and is used by spirits company to see where their brands stand with these important point of sale influencers.
Here are the results.
Patron Tequila for Best Overall Spirit
Second year in row after overtaking Fireball.
Johnny Walker for Blended Scotch
Ranked first since the beginning of the study in 2005.
Hennessy for Cognac
For seven years out of the past eight.
Grand Marnier for Cordial
Highest ranking for the past six years.
Baileys for Coffee Cordial
Leader for the past six years, ever since the category was included.
BACARDI Flavors for Flavor Spirits
This year, BARCARDI overtook Absolut Vodka for the first time.
Bombay Sapphire for Gin
Overtaking Hendricks.
Patron for Tequila
Ranked highest since 2008 (also best overall spirit).
Grey Goose for Vodka
Was only outranked once since 2005 (by Absolut).
Jack Daniel’s for Whiskey
Consistently first.
BACARDI for Rum
Ranked first for the past 12 years.
Jack Daniel’s for Shot/Shooter
Overtook Fireball for a first time lead.
The Macallan for Single Malt Scotch
Second straight year after overtaking Glenlivet in 2017.
Spirit companies know who their true customers are – the bartenders. Cause bartenders wield huge influence over their customers’ choice of beverage for the evening.
Cheers!
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Anyone Trying to Lose Weight Should Read This First
Diet and weight loss is a billion-dollar industry, and there’s a reason for that – most people end up in a cycle of weight-loss and -gain that never ends, sending them back to the hamster wheel over and over again.
Or maybe, like personal trainer and nutrition coach Graeme Tomlinson believes, the trouble is that the diet and nutrition industry lies to people in order to get them to keep buying “health” food, and to keep them spinning the hamster wheel.
What if a little education, a little extra time, and a little adjustment in attitude could change all of that? What if eating “healthy” and losing weight didn’t have to make you sad?
Check out the 12 posts below if you’re intrigued – I know I am!
#1. Why counting calories is important.
#2. You can’t tell me they don’t want us to be fat.
#3. The more you know.
#4. It’s all about calories in, calories out.
#5. Labels are your friend.
#6. This kind of blew my mind.
#7. Can I get an Amen?
#8. Rethink your definitions.
#9. Carbs can’t tell time.
#10. Eat whichever pleases you.
#11. Don’t be fooled.
#12. The hamster wheel: illustrated.
Some of those completely blew my mind!
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12 of The Crazy Things People Actually Did During a Game of Truth or Dare
From cat licking to stealing money from church, people do some completely stupid shit when people just dare them.
So here’s something crazy… read this ENTIRE post.
I dare you!
1. But did he complain…
2. I guess that’s all it takes to turn somebody in a felon!
3. You didn’t see this coming? You dumb.
4. You’re a god-damned legend!
5. Very specific dare. Cool.
6. Jokes on you!
7. I’ve heard it doesn’t taste THAT bad. But I will never know.
8. A hairy situation…
9. How did that work exactly?!?
10. Who’s the loser now?! Hahaha… hmmm…
11. So… what gender are you again?
12. Oh. My. God.
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15 Crimes Against Food That Deserve Prison Time
What? Is? Wrong? With? People?
I didn’t think that reading all of these super weird/disgusting/horrible food combos would upset me so much… but yeah… I’m upset. Like REALLY way too upset.
Why do you do this to food, people? How do you think this is right?
Sorry in advance for the complete and absolute destruction of your current future appetites.
1. Disgusting word of the year: creamify
“This kid I knew in school used to rip open his milk carton and dip his burrito into his chocolate milk.
Sometimes he’d even go so far as to rip open the burrito itself and pour his milk onto the beef and eggs in order to (and I’m quoting him here) ‘creamify the meat.’
I don’t know, man, the word ‘creamify’ is just… ugh.”
2. This bothers everybody
“My mom’s boyfriend. Crushed Cheez-It crackers.
Into his coffee.
Mom said I shouldn’t let it bother me.
It bothers me.”
3. Okay, I’m done. I can’t do this any longer.
“I work at a pub waiting tables.
One day, this couple walked in who I’d never seen, but were apparently regulars. The bartender saw them, shot me a glance, and went to grab something from the kitchen.
Before even taking their order, he’d filled the crushed red pepper shaker and told me to take it over to them. The woman ordered a small cup of french onion soup and proceeded to unscrew the cap of this shaker and dump THE ENTIRETY of it onto her soup.
She was eating spicy red pepper like cereal and didn’t even ask for a drink refill.”
4. Oh god! I didn’t stop. Why?!?!?
“Saw a dude eat spaghetti in milk one time.
One very dark time.”
5. I’m officially dead.
“I used to work as a bartender.
One day, a middle-aged man walked in and ordered a beer with milk.”
6. Your extended family is pit full of food-ruining vipers and must be stopped!
“My wife likes to make crunchy peanut butter and bologna sandwiches (with cheese). Her mom also adds mayo.
I just can’t bring myself to try it — literally start retching at the thought of the flavor.”
7. You no good, dirty sonofabitch…
“I watched a guy pour Sprite into a nice $50 bottle of wine because he didn’t like the flavor.”
8. OMFG!
“My baby sister used to eat pancakes with ranch dressing.
My mom just accepted it because she was SUCH a picky eater, and this was something she just thoroughly enjoyed.
We’re pretty sure it’s because my mom craved both (though separately) when she was pregnant with her.”
9. Purple cow? More like purple garbage can!
“When I visited my aunt’s family as a kid she served a ‘purple cow’ — milk mixed with grape juice — for breakfast.
If you haven’t tasted that, take my word for it.
It’s not a great concoction.”
10. Went too far.
“I used to be obsessed with A1 steak sauce. I would put it on EVERYTHING possible because I loved it so much. One day, I put it on jello.
I no longer enjoy A1.”
11. A complete nutter
“My mom puts peanut butter on cold pizza.
It is the closest flavor to vomit that is not vomit.”
12. Christ on a cracker!
“My sister would make Ritz cracker ‘sandwiches,’ except the thing that went between the two Ritz cracker ‘buns’ was ANOTHER Ritz cracker…except she’d chewed it up and spit it out onto the other two.
It was disgusting.”
13. You get a divorce IMMEDIATELY! You hear me?!?
“My wife dips her peanut butter and jelly sandwiches into SpaghettiOs.”
14. Sir, you are in PUBLIC?!
“There was a dude in my dining hall that had a plate of sunny-side-up eggs.
Scooped under an egg with his fork, brought it up to his mouth, and only touched his lips to the yolk. Proceeded to suck all the yolk, and then slurped the rest of the egg in.
It was like a car crash; I couldn’t look away but I was horrified.”
15. We will no longer be talking to each other. Thank you. Bye!
“A couple of years ago when my best friend and I were still in college, she stayed over at my place a few times.
It was then that I learned that she liked dipping cheese into hot chocolate. Like, full on dunking it in, waiting for it to partially melt, swirling it around, and then eating it.
I love her to bits, she’s like my sister…but I still haven’t entirely recovered.”
*shudder*
I need a shower.
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Biology Class Tests the Fish in Their Sushi, with Unsettling Results
Fair warning: if you’re a seafood lover who regularly purchases fish from the store or goes out for sushi, proceed with caution. There are some scientific results below that are, at best, upsetting.
At worst? You might vomit in your mouth.
It all began when biology professor Dr. Jennifer McDonald was looking for a way to bring a little excitement to her senior molecular biology course. So she sent them to sushi restaurants and grocery stores and told them to bring samples of their fish back to the lab so they could extract the DNA and determine whether the DNA matched the label.
They tested 13 samples and 9 had good enough DNA sequences to determine their species.
So on Friday my Molecular Bio students did a lab about fish fraud. Their Super Important Homework Assignment (TM) was to go out for sushi and take a small sample home in a ziploc bag (EAT THE REST. Wasting food is uncool). Label the supposed fish, put it in the freezer.
— Dr. Jen M (@AwesomeBiota) April 1, 2019
Bring it into the lab next time on campus, put it in our "class freezer" on the bottom shelf.
On Friday, we took those samples, minced them so small it would make world-class chefs shed tears of envy, and extracted the DNA from the fish. Amplified the CO1 gene using PCR.
— Dr. Jen M (@AwesomeBiota) April 1, 2019
Of those 9? Only 2 were labeled correctly.
Yeah. And that’s not the worst part.
Notoriously, students are pretty bad at PCR. Then again, EVERYONE is pretty bad at PCR. It's the kind of thing that you have to practice a lot, it's hard to get a whole class to practice a lot (resources and time and all that), so we use "instructor samples" downstream.
— Dr. Jen M (@AwesomeBiota) April 1, 2019
But this time? HOLY BANANAS THEY ALL GOT RESULTS. I ran the gels today for them & posted results on our course website. Kids, I'm so excited for what these sequences will reveal. The results were *so good*. Better than I've seen in a very long time even considering my own results
— Dr. Jen M (@AwesomeBiota) April 1, 2019
Thursday I'll send them for sequencing and we'll collectively cross our fingers to see what we get. Here's the gel images in case you're curious. Keep in mind this is the…3rd PCR most of these students have set up, and some wells are negative controls. pic.twitter.com/nhVQHtwgrP
— Dr. Jen M (@AwesomeBiota) April 1, 2019
It’s been well documented over the past decade that fish mislabelling is prolific all over the global supply chain – it’s also illegal and results in fines (when detected). According to McDonald, about 50% of fish is believed to be labelled incorrectly (whether intentionally or not), with some species like red snapper and white tuna more likely to be mislabelled than others.
Josue sequenced some red snapper. I put money on that being tilapia and…I was right. Someone owes me $5.
His lab partner, Juanni, sequenced Atlantic Salmon. Comes back as Rainbow trout. Unsurprising. Not the same species AT ALL, but unsurprising.— Dr. Jen M (@AwesomeBiota) April 5, 2019
Not only is it unethical to sell people fish that is not the fish they’re expecting, it can also result in health issues (a common substitute for white tuna is escolar, which can cause gastrointestinal distress) and/or allergic reactions (shellfish is one of the more common – and more deadly – food allergies).
David and Nicolas both sequenced what they thought was Steelhead trout (aka Rainbow trout). David's was smoked, Nic's not.
Nic's was rainbow trout.
David's was coho salmon.
— Dr. Jen M (@AwesomeBiota) April 5, 2019
Moe sequenced one of the two samples (from different restaurants) labelled "white tuna". Often another name for albacore tuna.
It was yellowfin tuna. (NOT the same species!! A trade upwards)— Dr. Jen M (@AwesomeBiota) April 5, 2019
So Dr. McDonald wasn’t shocked at the findings.
Reena sequenced what was labelled (on the box I bought at the grocery store, no less) Icelandic Cod (MSC-certified).
It was. Thank God.Sydney sequenced what was labelled (again, ON THE BOX purchased at the grocery store) Pacific Cod.
It was Atlantic Cod. (CRINGEEEE!!!!!!)— Dr. Jen M (@AwesomeBiota) April 5, 2019
Jade sequenced what the sushi restaurant (who shall remain nameless…it's probably not their fault) called red tuna.
IT WAS TILAPIA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
— Dr. Jen M (@AwesomeBiota) April 5, 2019
Evalyne sequenced the other sample of "white tuna". That was the one that I brought in, that I theoretically would have eaten if I actually liked and ate "white tuna" (I think it's gross).
It was escolar.THIS IS DANGEROUS. Can cause extreme gastrointestinal distress.
— Dr. Jen M (@AwesomeBiota) April 5, 2019
At least, not until this happened.
Last but not least of successful sample runs, we had one that makes my skin crawl. It was a sequence that came back with a bunch of "unknown bases" (a bit of cleaning up will help immensely) but I worked with what I had and ran it through the database. Was *supposed* to be Salmon
— Dr. Jen M (@AwesomeBiota) April 5, 2019
This salmon was not from a restaurant, but was instead purchased from the seafood department of a local grocery store. Again, to remain nameless. This was purchased from a counter, someone reaches in and grabs the fish, puts it in a bag, sticks a sticker on it, pay by the pound.
— Dr. Jen M (@AwesomeBiota) April 5, 2019
Of a gene approximately 650 base pairs long, I was hoping to get a workable sequence of at least 500 base pairs. This one only had 200 clean pairs before I go through the file to improve the sequence generated. So short compared to expected of "working material".
Ready?
— Dr. Jen M (@AwesomeBiota) April 5, 2019
Body louse.
I think I might vomit in my mouth a little.
I hope this is a mistake. HOPE TO ANY GOD FROM ANY RELIGION that this is a mistake.I hope that this somehow becomes a fish sequence when I clean it up a bit. BUT BODY LOUSE.
— Dr. Jen M (@AwesomeBiota) April 5, 2019
Yeah.
This wasn't a piece of garbage from a market. This was from a "salmon fillet" that someone paid good money for, cut some off before they cooked it, put it in saran wrap & brought it in.
BODY LOUSE.
Think about how much there must be in that sample to override fish DNA!
— Dr. Jen M (@AwesomeBiota) April 5, 2019
Dr. McDonald doesn’t plan to stop eating fish or sushi, and she doesn’t think you should, either – just make sure to go to restaurants where you feel confident in their fish suppliers and ask questions when something doesn’t look, feel, or taste right.
Anyway, I don't know if any of my students are nearly as enthralled as I am about the results of this experiment. I'M THRILLED.
16 students, 13 decent bands on the gel.
Of those, we had 9 with pretty decent sequences. THAT'S NOT BAD.
Of those 9, TWO WERE LABELLED CORRECTLY.— Dr. Jen M (@AwesomeBiota) April 5, 2019
So if you "are what you eat" and you like seafood? You have no idea what you are because nothing is labelled properly. If you want to know what you're eating? Make sure it's from a certified sustainable fishery. They know what they're fishing, and know what they're doing.
— Dr. Jen M (@AwesomeBiota) April 5, 2019
Which might be easier said than done, although the fact that sushi is so delicious should help buck you up.
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Epic Text Thread About Cake Decorating, Lies & a Girl Named Trisha Goes Viral
Meet Josh, who is apparently a genius with cakes!
Josh is texting with his “friend” Trisha.
And Trisha is not buying Josh’s bulls**t about cakes.
Oh Josh, don’t try to convince Trisha that you did anything to that cake.
She clearly knows you’re lying.
Just own up to it.
Oh. You doubled down?
And…. yep!
Trisha totally called you on it.
Wait… you’re tripling down?
Has that ever been attempted in the history of lying about baking and/or decorating cakes?!
You do realize that Trisha is completely immune to your attempts at making her feel bad, right?
She does not give ONE SINGLE F**K about your feelings.
What I’m saying is Trisha will destroy you if you keep giving her the chance.
Wait WHAT?!?!
You’re quadrupling down?
Has that ever been attempted in the history of lying about baking and/or decorating birthday cakes for nieces?!?!?
Oh Josh.
Josh, Josh, Josh…
You know what you have to do, right?
No. NO!!!!
Trying to confuse Trisha isn’t what you’re supposed to do!
Trisha is CLEARLY much, much, much, much, much smarter than you.
Like, sooooooooo much smarter.
She is not to be f**ked with.
Best to come clean.
Better late than never!
I don’t know buddy… looks like you’ve still got a shot with Trisha!
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10 Secrets Starbuck Employees Want You To Know
I. Love. Starbucks!
I know how ridiculously expensive it is to go there almost daily… but I still do it because – and I cannot overstate this enough – the coffee is AMAZING.
Running over 24,000 retail stores, Starbucks ranks high on many people’s lists of the best coffee around. But have you ever thought beyond the cup and noticed the actual people behind the magic of that espresso pour?
Here are a few behind-the-scenes secrets of how Starbucks makes their magic bean juice.
1. Green aprons have meaning
You may think the grass green aprons are tied to the branding colors of Starbucks, but that color goes a little further. Think about a hospital. You might see people in blue scrubs, green scrubs, and white coats. It often correlates to status or position. Starbucks adopted a similar technique to help their senior members stand out. According to another partner,
“Black aprons were given during a time when something called a Coffee Master program was in effect. People with those aprons worked very hard to learn everything about coffee through Starbucks. Starbucks had a program partners could receive certification through that involved lots of courses and training and coffee tastings. They’re the people to ask about types of coffee beans and teas. It’s also an indicator they’ve been with Starbucks a while because the program has been cut, at least in the U.S.”
2. Beans can be green, too
“Green Beans” are new employees of Starbucks. Those wide-eyed newbies are a part of the company-wide training program to keep turnover low. Each Green Bean is paired with a senior employee who shows them the ropes of all things coffee. This is a big job for trainers! Starbucks finds that the more dedicated and patient the senior member, the longer the retention of the new employees.
3. Don’t call them baristas
The Starbucks company refers to its people as partners. You might wonder why the professionalism of the boardroom makes an appearance at the counter. Well, the execs actually use this terminology correctly:
“We’re referred to as ‘partners’ because a year into our employment, we get a small percentage in the company, so we’re all stock partners,” says AJ, a partner in Florida.
And that’s not all. Partners receive health care and 401k benefits, and in some areas can cash in for courses at an online university. Not too shabby!
4. Funny names are, well, not funny
I’m sure the partners of Starbucks have heard every possible answer when they ask, “What’s your first name for your order?”
But when it comes to names such as Superman, Batman, and “Daddy”, the baristas don’t want to hear it. So much so, that you may never hear your fake name called – they will simply read off the drink order. Be unique, give your real name.
5. “…Where everybody knows your name.”
Hearing the Cheers theme song? I’m sure you have, when walking into your favorite Starbucks to order for your Venti, half-caff, soy Latte, not one-degree over 120. Which, of course, they are already making before you hit the counter to order. And as they ask you how your daughter’s prom went and how “Johnny” did at the basketball game, it makes you warm and fuzzy inside that they remembered. All of this is what Starbucks strives for — “customer connections.” It’s all about being genuine, and employees are actually rated on this.
6. They are not “Coffee Artists”
Coffee art is all the rage, from four-leaf clovers to simple hearts made in latte foam. Partners can make these on request, but it isn’t their forte. Because of the size and shape of their pitchers, the milk froth isn’t at spec for beautiful designs. So save the special requests for your drink, not the foam.
7. Don’t fret about drink sizes
Venti? Grande? What are these sizes? After all these years, it is still completely normal for customers to be confused. But don’t fret, the partners won’t hold it against you. They understand they have been criticized for these faux-Italian terms, and if you order a small or large, they will still get you the right size.
8. Revenge is best served decaffeinated
No partner of Starbucks would ever mess with your brew in a bad way. But it has been said that rude customers sometimes feel a little less than energized after finishing their supposedly high-octane venti. If so, they may have been subject to “decaffing.” When your attitude really annoys the barista, they may swap your beloved caffeine with decaf.
Ouch.
9. Dog-friendly
Starbucks is dog-friendly, at least in the drive-thru. They can provide a free puppacino to the four-legged friend in your back seat – all you need to do is ask! The only ingredient: whipped cream. A delicious treat for any dog, and it helps the employees to alleviate the temptation of petting the furry friends. For safety/health regulation reasons, they can’t touch the dogs, but they can give them a treat!
10. Employee Bean Perks!
Forget the 401k package and stock shares – bring on the FREE coffee! This may be one of the biggest perks for employees and also the biggest downfall. Whether the employees are trying new drinks or refreshing themselves = after filling orders, a new employee’s caffeine intake can skyrocket! How do they sleep at night?
“On days I don’t work, I still drink one to four cups a day or I’ll get a splitting headache,” M (a partner) says. “On days that I work, it can be the same to more, but the caffeine doesn’t help with alertness anymore. It’s lost its benefit.”
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Apparently, Caffeine May Cause Headaches… And Also Help Cure Them
Before you reach for a cup of coffee to alleviate your headache, did you know caffeine could actually make it worse?
Yes, we all want fast relief, but here’s the thing: not all headaches are created equal. Most pain relievers do contain a small dose of caffeine, though, so…where does that leave us, exactly?
Before we dive into how caffeine works, let’s talk about the causes of a headache. A headache is essentially a tightening of blood vessels, muscles, and nerves in the head and neck. This can be caused by stress, high blood pressure, anxiety, and more. Other reasons are generally secondary, such as a concussion or dehydration.
For the run of the mill headaches, caffeine can release this tension and lower inflammation – but when you ingest caffeine in excess (through medication or coffee), those same symptoms can resurface. Here’s the thing: caffeine affects everybody differently. So if even though a cup of coffee cures my headaches toot-sweet, it may make yours even worse.
A high caffeine intake constricts blood vessels, and when the vessels open back up a rebound effect can occur. Or on the flip side, muscles and nerves can over-tighten, leaving the headache worse. It all depends on the unique chemical reactions happening in your body.
Ouch.
So what can you do?
Caffeine is not a one-size-fits-all solution. Each person has a unique chemical makeup and they should be aware of how caffeine interacts with their bodies. According to Kiran Rajneesh, who is the director of the neurological pain division at the Wexner Medical Center at Ohio State University, “Some people are more genetically predisposed to be sensitive to caffeine.”
There are other natural remedies for headaches, such as a cold compress, a nap, or quiet time in a dark room, that can help those with a caffeine sensitivity. You may also want to avoid nicotine, alcohol, and prolonged screen time.
What about those who can fight headaches with caffeinated beverages?
Great question. First of all, good for you! But there are some caveats…
You should remain cautious of the type of drink you choose and the amount. For example, there’s caffeine in coffee, sodas, and energy drinks – but energy drinks have additional agents called neurostimulants that can wreak more havoc than good.
Rajneesh advises against energy drinks because “neurostimulants…can worsen your headaches.”
Coffee contains around 106 to 164 milligrams of caffeine per 5-ounce cup. Most sodas have less, capping out around 38 to 46 milligrams per 12-ounce can, but are higher in sugars and other chemicals. Coffee or tea seem to be the safest bets if you are trying to help a headache.
The best remedy depends on the person.
So what does all this mean? It means all people are different and what works for one person may not for another. If you track your headaches and find caffeine worsens them, try other forms of medication like ibuprofen or aspirin. If you experience chronic headaches, it’s best to consult with a physician. Don’t forget though – simple things like drinking more water and sticking to a better sleep schedule can alleviate tension headaches as well.
Don’t forget to take care of yourself. It may seem silly, but it is totally possible for headaches to be caused my lifestyle habits rather than medical issues – so a little self-care can go a long way!
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Costco’s $6,000 Doomsday Food…
Costco’s $5,000 Doomsday Food kit gets your family through year one of the apocalypse. The kit is delivered as two pallets of boxes that together weigh 1,800 pounds. To keep neighbors in the dark, Costco promises everything is “packaged discreetly.” The some products expire in 30 years.