Audio, Drops

Doughboys Drop: Wiger Bells

Now that we’re post-Thanksgiving and it’s officially the Christmas season, I present to you a Doughboys take on a classic Christmas, uh, classic.

You may be asking: did I create a virtual piano that only plays different notes of Mitch saying “Wiges” in order to make this? And I may be answering: I’ll never tell!

If the audio player doesn’t load right here, you can listen on my SoundCloud profile.

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Audio, Drops

Doughboys Drop: Baby Got Bun

Some context is necessary for this Doughboys drop that I made (moreso than usual): they had a month-long series of episodes where they reviewed hot dogs, but Nick (one of the hosts), is not eating meat this year, so he is only reviewing the buns. Thus was born this mashup of Nick singing the praises of buns and Sir Mix-a-Lot singing the praises of buns.

If the audio player doesn’t load right here, you can listen on my SoundCloud profile.

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Audio, Drops

Solo Bolo Musicolo?

Every year, Scott Aukerman and Ben Schwartz team up for an episode of the Comedy Bang Bang podcast that they call a Solo Bolo, which they punctuate by performing an Olympic Song Challenge – a stream of consciousness song medley improvised on the spot.

I took this year’s acapella medley and added music to it. Was it a good use of my time? Probably not. Was it a lot of fun? Probably yes.

If the video doesn’t load here, you can watch on my YouTube channel.

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Audio, Drops

Doughboys Drop: 500 Miles

I’m gonna be, I’m gonna be the guy making a drop out of Mitch and Yusong singing The Proclaimers’ I’m Gonna Be (500 Miles) on the latest feedbag Double episode of Doughboys.

If you’re not familiar with Doughboys and this doesn’t make sense to you, that’s ok. Just let the sound wash over you.

If the audio player doesn’t load right here, you can listen on my SoundCloud profile.

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Audio, Mashups

Imma Gonna Be – The Proclaimers vs Black Eyed Peas Mashup

How well do you think the songs “I’m Gonna Be (500 Miles)” by The Proclaimers and “Imma Be” by Black Eyed Peas go together? If you guessed “perfectly,” then you’re right. Check out this mashup I made called “Imma Gonna Be.”

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Audio, Drops

Doughboys Drop: Tricky

Some drops practically write themselves, much like this Doughboys drop that I made in about 15 minutes. Some might ask if a drop is that easy to make, is it even worth making? Probably not, but it made me laugh.

If the audio player doesn’t load right here, you can listen on my SoundCloud profile.

Update: This drop was played in the episode “800 Degrees with Betsy Sodaro” and is followed by both Nick and Mitch correctly pronouncing my last name, something that is rare for even one person to accomplish.

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Audio

Comedy Bang Bang Plugs Theme: Feliz Novvy-Doggy

Comedy Bang Bang is a comedy podcast. As it’s been running for almost thirteen years, there is a lot of lore, and I would sound insane if I tried to explain it all, but long story short, I submitted this clip as a Plugs theme. (If you know, you know.)

It’s sampled from episode 731, Nutshell Yourself, where host Scott and friend Jason Mantzoukas ring in the beginning of November, a.k.a. Novvy-doggy.

If the audio player doesn’t load right here, you can listen on my SoundCloud profile.

Update: Feliz Novvy-Doggy was played as the closing-up-the-plug-bag theme on episode 732, “Pause and Respond.” Sadly, Scott credited a different listener for it, which will make it difficult for me to parlay this newfound fame into fortune.

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Audio, Drops

Doughboys Drop: L’Chaim

It’s another Doughboys drop from yours truly, this time riffing on Mitch’s praise (and pronunciation) of Kayem hot dogs.

When I went to look for a clip of either of the hosts mentioning “kosher” or “Jewish,” I immediately found an exchange where they both said “L’chaim” multiple times, so it’s possible that this drop could have used those clips, but then it would have been even less worth it.

If the audio player doesn’t load right here, you can listen on my SoundCloud profile.

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Audio, Drops

Adventures in Audio Editing – My First Doughboys Drop

Doughboys is a podcast about chain restaurants hosted by two comedians, and a regular feature on the show is the featuring of user-submitted “drops” — remixes of content from previous episodes, almost always involving music.

I’ve been a listener for years, but I’ve never submitted a drop… until now.  I’ve used the theme from the old Electric Company segment where they sound out words along with some choice clips from a few different Doughboys episodes. (Warning: there’s some salty language, so don’t play this too loudly in a church or elementary school classroom.)

If the audio player doesn’t load right here, you can listen on my SoundCloud profile.

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JavaScript, Programming, Typo.js

Typo.js 1.2.1 Released

I’ve tagged and released version 1.2.1 of my pure JavaScript spellchecker, Typo.js on npm. The only change in this version from 1.2.0 is that it’s now less susceptible to a regular expression Denial of Service attack, which is to say that it more elegantly handles .aff files with lots of consecutive whitespace. (Thanks to huntr.dev for reporting the issue.)

Some stats and fun facts:

  • Typo.js is 10 years old this year!
  • I initially wrote it because Chrome did not expose its spellchecking API to extensions like Firefox did, and I wanted to port YouTube Comment Snob to Chrome.
  • Typo.js is a dependency is 27 other npm projects.
  • It’s downloaded about 50,000 times per week via npm and has been downloaded more than 7.2MM times.
  • It has 408 stars on GitHub and is by far my most popular GitHub repository.

 

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Maker, Woodworking

I Made Some Karate Belt Racks

A couple of years ago, a friend of mine needed a karate belt rack for her son who had begun racking up the belts in his karate class (pun definitely intended). The racks available on Amazon were of suspect quality, so I made one for them out of maple.

Two years later, she has another son who is also racking up the belts (puns are funnier the second time), so I made him a contrasting one out of walnut.

If you’re interested in making one yourself, each slat is 14″ wide, 1.5″ tall, and 5/16″ thick, and I chamfered all of the front-facing edges. They’re spaced about 7/8″ apart, and the boards that they’re glued and pin-nailed to (from the back) are 1/2″ thick and 1.5″ wide. The entire rack is about 51″ tall, large enough to display twenty belts.

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Cooking, Food

Cooking Around the World: What do you get when you cross Brazil and Botswana? Full.

You. Me. “Cooking Around the World.” This week’s entry is a classic teamup: bread from Botswana and stew from Brazil. Specifically, the bread is Botswanan diphaphata and the stew is Brazilian feijoada.

The bread is not dissimilar to an English muffin; I used this recipe from Gourmet Vegetarians. The stew is a cornucopia of meats slow-cooked along with a black bean base. I followed this recipe and used pork shoulder, corned beef, chorizo (which provided most of the seasoning), kielbasa, and a ham shank. It was delicious; all of the meat was fall-apart tender.

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Cooking, Food

Cooking Around the World: Cevapi

Today in “Cooking Around the World”, there’s another variation on ground meat shapes: cevapi from Bosnia. This meat is beef and pork, and this shape is little sausages.

I followed this recipe, and it tasted exactly like it’s shaped: oblong.  Luckily, I didn’t have to have to have the most stressful restaurant experience ever in order to taste them.

Previous Entries in Cooking Around the World

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Cooking, Food

Cooking Around the World: Unboliviable

In my ongoing “Cooking Around the World” series, Bolivia is up next, and like many other South-American countries, their cuisine seems to be centered on grilled meat. So, I give you: grilled meat.

Previous Entries in Cooking Around the World

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Cooking, Food

Cooking Around the World: Bheautiful Bhutan

Bhutan is the next country on my list for “Cooking Around the World”, and I tried to make a Bhutanese potato dish called Kewa Datshi, but it turned out closer to potatoes au gratin that I think it was supposed to (and it did not photograph well).  

The recipe I used was from Shruti on AllRecipes. My verdict: at least I tried!

Previous Entries in Cooking Around the World
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Cooking, Food

Cooking Around the World: Okey-Dokey, Yovo Doko

Benin doesn’t have many options for representative dishes for my “Cooking Around the World” challenge, but the one I found and made was little doughnut balls called yovo doko:

 

 

I used this recipe from The Blvck Gourmet. We dipped them in chocolate syrup, which probably isn’t traditional, but nobody objected.

Previous Entries in Cooking Around the World

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Cooking, Food

Cooking Around the World: You Better Belize I’ll Be Making This Chicken Again

For our stop in Belize on my Cooking Around the World Tour, I made a Belizean stewed chicken dish served with kidney beans with rice and potato salad:

Belizean stewed chicken with kidney beans and rice and potato salad

I didn’t make the potato salad myself because I’m the only one in my family that likes it, but I did make the chicken, rice, and beans from scratch, and they were great. I couldn’t find a definitive recipe, but I relied heavily on this one from My Hungry Tum, this one from Explore Cook Eat, and this one from He Needs Food.

Previous Entries in Cooking Around the World

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Woodworking

How to turn your Irwin Quick-Grip clamps into decking clamps

If you’re building a deck or replacing decking, you have probably found that it would be helpful to have a clamp to hold the deck boards in place while you attach them. You could spend $52 for a specialized decking clamp, but you probably already have at least one Irwin Quick-Grip bar clamp that you could modify in just a few minutes (if you don’t want to spend $5 on the conversion kit Irwin offers).

Just remove the yellow rubber cap from the fixed jaw (the end opposite the handle) and file down the plastic from the first 3/4″ so it looks like this:

Now the clamp jaw will fit between the deck boards, so you can use it to pull bent boards into alignment, like so:

When you’re done with your deck (if one ever really finishes building a deck), you can put the rubber cap back on the jaw and continue using your clamp like normal, and no one will be the wiser.

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Cooking, Food

Cooking Around the World: Belgium for Dinner

Although French fries are arguably Belgium’s national dish, for this week’s entry in Cooking Around the World, I made Belgian Liège waffles — the yeasted version of the deep-pocketed batter-based breakfast that we’re all familiar with. Unsurprisingly, these cakes covered in syrup, whipped cream, and chocolate sauce were a hit.

Previous Entries

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