Zombieland, starring Woody Harrelson and Jesse Eisenberg, was a breakout hit when it premiered in 2009. A huge breakout: a movie with a $24 million budget earning $102 million is nothing to sneeze at.
The movie’s reviews and box office put screenwriters Rhett Rees and Paul Wernick on Hollywood’s map, and that’s why they got the nod to write Deadpool and Deadpool 2. The next big sequel on their plate, Vulture reports, is Zombieland 2.
So, the pair has serious sequel-making clout, and Zombieland—like Deadpool—seems ideally suited for a followup.
The original had a little bit of everything: action, comedy, lots of zombie smashing. It didn’t hurt that it also had Emma Stone, who reportedly is returning along with Harrelson and Eisenberg.
Speaking to Vulture, Wernick noted that the movie turns ten in 2019. While he said he didn’t know an appropriate gift for a tenth anniversary, “it may be a Zombieland 2.”
Despite sounding coy, Wernick did say the “hope is that we’re shooting that thing early 2019 for an October of ’19 release,”
Then he added the news about the original cast coming back as if it was an afterthought… although there was no specific mention of Bill Murray, who had a drop-dead hilarious cameo as himself.
The nice thing is killing zombies is an evergreen horror trope. Fans can’t get enough of that, hence the popularity of The Walking Dead.
We’re pretty sure they’ll happily come back to watch Emma Stone smashing undead skulls again.
With the 2019 ZR1, the Chevrolet Corvette has ascended to the ranks of the genuinely fire-breathing super-sports cars, joining the rarefied likes of the McLaren P1 and the Lamborghini Aventador.
Chief engineer Tadge Juechter showed us a photo of the car’s blue-tinted breath as proof.
But its fire-breathing case is equally strong in the metaphorical sense as well, because the bellowing 755-horsepower supercharged 6.2-liter small block V8 beast is now the loudest car sold in America, according to the engineers who worked on it.
The ZR1’s gut-shaking rumble, combined with its race-spec carbon fiber aerodynamic bits and shockingly fat Michelin tires project an aura of seriousness that is difficult to match in a street legal vehicle. Maybe the Viper was as intimidating, but even that wasn’t as fast as the new ZR1.
The ZR1 is so fast that it made the Z06 Corvettes on hand look slow by comparison. As it might well, with its 110-horsepower advantage over them. But still, the Z06 is seriously fast in its own right, so it is surprising to see it so comprehensively beaten.
Here’s why. The ZR1 has a bigger 2.56-liter supercharger with an updated, more efficient design that moves more air into the engine. It also has a big black carbon fiber wing bolted through massive braces directly to the frame and looking for all the world like Batman’s own Bat-boomarang.
There’s another one too, invisible beneath its front bumper to balance the rear wing. They combine to produce 950 lbs. of traction-enhancing downforce at speed without increasing drag compared to the Z06.
That means a track-proven two-way average top speed of 212 mph. The car went faster than that on one pass, as will the production cars depending on any wind or slope of the road.
But the ZR1 is electronically limited to 215 mph because that’s Michelin’s certification for the Pilot Sport Cup 2 tires that are pretty much racing slicks for the street. The tires are actually the exact same ones as on the Z06, with only half-inch wider front wheels making a small change to their behavior.
Chevy wisely upgraded the ZR1’s Brembo brakes, with the six-piston front calipers squeezing the biggest brake pads I’ve ever seen on the 15.5 inch carbon ceramic rotors. The rotors are made by a new process that improves their ability to conduct heat away, resulting in a 150-degree reduction in brake temperatures.
These brakes not only withstood the ZR1’s ferocity on the race track, but they also are utterly docile on the street, with none of the squealing, grinding or propensity to be grabby at low speeds that we saw on the Ferrari 488 Pista.
The ZR1 blasts to 60 mph in 2.85 seconds and rips the quarter-mile in 10.6 seconds at 134 mph. On the undulating circuit at Road Atlanta, we hit a top speed of 159 mph before having to brake for a chicane at the end of the track’s back straight.
The top-of-the-line Corvette feels absolutely mighty prowling the track. The V8’s rumbling sound track serves to encourage delinquency, but the sticky Michelins and an engine management computer programmed to reduce torque output in the lower gears help keep the ZR1 pointed in the intended direction while the driver is stoking coal onto its fire as furiously as possible.
The 950 pounds of aerodynamic assistance is also noticeable, most obviously in Road Atlanta’s terrifying downhill turn 15 onto the front straight and on the courage-checking turn one up the hill at the opposite end of the same straight.
The grip provided by the wings and tires is incredible, and it instills tremendous confidence that the car will never betray the driver. This could make it easy to get in over your head, but some aspects of the ZR1’s power deliver prove to be self-limiting.
Run wide over a curb at the corner exit and hammer the throttle and the LT5 small block spins the rear tires, so the car won’t accelerate until the rubber is back on the proper asphalt and not skimming along the concrete exit apron.
Acceleration is more explosive with the 8-speed automatic transmission thanks to its extra gear, lower ratios and the torque-multiplying effect of the torque converter. The 7-speed manual transmission is a blessed throwback to times when drivers had to drive, even if the automatic-equipped car is faster on both road courses like Road Atlanta and at the drag strip.
The automatic’s programming proved spot on while driving in Track mode on the race track and in both Sport and Touring on the road, so the steering wheel-mounted shift paddles proved truly redundant. The classic planetary automatic transmission is an area where General Motors is world class, and the transmission’s performance in this application is perfectly executed, as it greases fast, smooth shifts in all situations.
Foreign car snobs will insist, against all evidence, that dual-clutch automated manual transmissions are better. They aren’t, even if famous YouTube car-reviewing personalities say otherwise (Looking at you Doug DeMuro😉).
The manual is still more fun. With seven forward speeds, the shifter’s gates get pretty crowded, so shifts are best made deliberately to minimize instances of aiming for one gear and hitting other one by accident. The ZR1 has rev matching for downshifts, which traditionalists can deactivate, if they want to go slower.
Another concession to customer requests in addition to the automatic transmission is the ZR1’s available convertible top ($4,000). The convertible’s 204 mph top speed is reduced from that of the coupe, with the top up. How fast will it go with the top down? “We don’t know,” Juechter replied. None of the company’s engineers were interested in performing that particular test.
One might expect, reasonably, that such a high-strung racetrack thoroughbred as the ZR1 would be pretty challenging to live with on the street. Remember how hot and stiff and difficult the Viper was? But that isn’t the case here.
As with the Z06, the ZR1 is as utterly docile in street driving as your mom’s Accord. The throttle meters smoothly in response to pressure on the gas pedal, with no ridiculous on/off light switch reactions that some manufacturers think are appropriate for sporty cars.
That raucous exhaust that earns the America’s Loudest title when driven flat out on the track, automatically hushes its voice when driving more gently thanks to a patented variable flow device that bypasses the car’s mufflers at full throttle and progressively applies more muffling as the driver eases off the gas.
The aforementioned Brembo carbon ceramic brakes reveal their true nature only in the on-track effectiveness, not by their street-going sound or response to pedal pressure.
All that delicate carbon fiber aerodynamic bodywork? Chevy guards its welfare with a phalanx of parking cameras that provide both close-up views of curbs and an overall birds-eye view of the car’s position to help drivers keep the carbon fiber in one piece while parking at Target.
The ginormous Michelins do generate substantial noise at highway speed even on smooth pavement, so be prepared for a tiresome drone when traveling in the ZR1.
Otherwise, life inside the ZR1 is comfortable. The car’s seats are far cushier than the wanna-be race seats typically installed in such stratospheric performance cars. Where those machines’ seats seem to have been sourced from The Pit of Despair, the ZR1’s are day-long comfortable.
Their corresponding lack of lateral support for holding the driver in place during the ZR1’s 1.25-G cornering on the race track was a source of complaint from colleagues who evidently failed to employ the Corvette’s intended driver restraint. Like all Corvettes the ZR1 has a racheting seat belt mechanism.
These are normally used to cinch child safety seats into place, but in a Corvette, you slide the seat back, pull the seat belt all the way to engage the racheting lock, and then slide the seat forward until you’re squeezed as effectively into the seat as Corvette Racing driver Tommy Milner when he won the Sports Car Grand Prix of Long Beach last week.
The Testor’s model glue aroma that has permeated Corvettes since time immemorial is now blessedly absent, eliminating that subconscious cue that has previously undermined the car’s stake on claims of prestige.
The ZR1 is already in production and they’ve begun to reach customers. You know where your Chevy dealer is, get over there. Just stay clear of the car’s fire-breathing tailpipes. They are literally 800 degrees.
Check out this cannon and the way it works. The canon mechanism is based on the principle of homopolar motor: a pair of parallel conductors (the rails) are fed by an electric current. The projectile is placed making contact with both, to close the circuit. The current that is produced interacts with the strong magnetic fields generated by the passage of electricity through the conductors and this accelerates the projectile linearly in the direction of the rails.
The original idea of this device was to use it to shoot projectiles at high speed to destroy targets. However it is difficult to use as a weapon due to the enormous amount of energy required to operate with a minimum of efficiency and because the space occupied by the power supplies and capacitors used to generate the magnetic field makes it very difficult to transport For the infantry. Even so the United States Navy announced a test done on January 31, 2008 in order to equip their ships with this type of weapons. Leave your thoughts in the comment box below.
“I never would’ve imagined that this would be my job,” (Codey) Elrod says, trundling through Ossabaw (Island, Georgia)’s swampy midsection in a scruffy Chevy truck with an AR-15 semi-automatic rifle riding shotgun. “But I sure do enjoy doing it.”
He is, officially, a “hog control technician” for the Georgia Department of Natural Resources — the only full-time, government-paid wild boar hunter in the South. The uniqueness of his job owes to the rapaciousness of the hogs. They’re a nasty, eat-everything, invasive species that are alien to Ossabaw and run roughshod over flora and fauna.
The primary fauna Elrod’s trying to protect are loggerhead sea turtles. The hogs love the turtles’ unprotected eggs that are laid in nests along the beach. Elrod’s apparently pretty good at his job.
“There he is,” Elrod whispers followed by three quick shots. A 50-pound sow, full of milk, squeals one last time.
Five minutes later, he fires again. And again. And again. And again. And again, the muffled shots nonetheless ricocheting around the tree-lined marsh. In all, eight shots fired. Five hogs dead.
But the smelly buggers are prolific. Which makes for good hunting..
Elrod hustles, particularly during turtle nesting season when he speedwalk-hunts the island every day. He kills, on average, 1,117 hogs a year. (Another 400 or so pigs are taken annually by other DNR officials or during managed hunts.) In 2016, he killed 1,561 hogs – an Ossabaw record for the 12-year-old program.
In the five years before Georgia hired a marksman (Elrod was the third sniper), 31 percent of loggerhead turtle nests were partially destroyed by hogs and other predators. In the last five years, only one of every 10 nests has been partially destroyed.
“Predation has been low and hatching success relatively high since Codey’s been around,” says Mark Dodd, a senior DNR wildlife biologist. “Having a skilled predator control person around is very important on our remote islands.”
He’s not restricted to using his silenced AR.
Elrod uses every hunting tool in his bag to kill pigs: dried corn bait; thermal-imaging scopes; dogs Bobo (pit bull) and Rudy (black mouth cur); and traps. Trapping garners the highest yield, but takes a lot of time. He won’t hunt the dogs in hot weather; cool-down ponds also attract alligators.
Mostly, though, Elrod shoots hogs one at a time with non-lead bullets that won’t harm bald eagles and other scavengers. High tides, he says, push hogs onto higher ground making them easier to spot. Wind swooshes everything around, masking his movements. Rain silences his footsteps.
You can help Elrod out on the island if you want.
Georgia runs two hog-only hunts on Ossabaw each year. They’re quite popular. A lottery system winnows down hunters. It typically takes three tries before a hunter is chosen. Forty-five hunters killed 27 hogs during the four-day hunt in February.
Do-It-Yourself projects are a cultural trend that has been around for a long time. There’s something about creating things with your hands that appeals to a lot of people. And in recent years, some have taken to building their own houses from scratch. The Internet is a great resource in that people can find guides and how-to videos to inform them on each stage of the process. It’s not rocket science, but it’s also not something you’d think a 13-year-old boy would be interested in doing.
Luke Thill is a 13-year-old from Dubuque, Iowa. Like any other teenage boy, he has lots of energy and is easily bored. But here’s where he sets himself apart: to cope with his boredom one summer, he decided to build a house in his parents’ backyard. The end result of this endeavor became so much more than he originally expected.
Luke set out to find the money and materials to complete his project, and first went to his parents for help. Though they approved of his efforts, they decided to let him do most of the work by himself. “It was a chance for a kid to do something more than play video games or sports,” said his dad Greg. “It teaches life lessons.” So how did Luke manage to get it done?
The teen cut neighbors’ lawns, raised funds online, and ran errands for people in his community as a trade-in for work or supplies. For example, a family friend who was an electrician helped him install the wiring in exchange for cleaning out his garage. Finally, he was able to gather enough money and materials to start building. Though it took him a lot longer than he anticipated…
One year later, Luke had raised $1,500 and collected enough stuff to begin building. He ended up using reclaimed or recycled materials for 75% of the house. In the process, he helped friends and neighbors get rid of unwanted things, like his uncle’s friend’s front door and many leftover items from his grandmother’s garage. Once building was firmly underway, he realized something that caught him by surprise.
Word of mouth had spread around town about the teen’s little venture. People were eager to know how he was doing so he decided to create a YouTube channel, where he kept viewers updated on his progress and also answered questions about the process. Before long, everyone in school knew his name, which might not have been the best thing for Luke at the time.
As his commitment and skill became clear to everyone, Luke was turning heads everywhere he went. Then, out of the blue, his principal called him into his office one day. “I don’t go there very often,” Luke said in one of his videos. “I’ve never gone there for anything bad.”
As it turned out, the principal was friends with a newspaper reporter from Indianapolis, who wanted to talk to the teen for a story. Despite the attention, Luke had to focus on finishing the project, and he still had obstacles to face before construction was done.
When creating the kitchen area for his tiny house, the teen decided to make a homemade countertop, using pieces of stained glass and liquid glaze. He researched the technique and studied YouTube videos of the process. But when time came to do it himself, the glaze leaked all through the mold. Though his idea failed, Luke did not let this deter him, and soon his perseverance paid off as he got an unexpected invitation.
The teen was contacted by a representative of TinyFest Midwest, a festival celebrating tiny houses and small living. They not only wanted Luke to attend, they also asked him to speak about the experience of building his tiny house. He was excited about preparing his speech since he’d recently earned a public speaking merit badge. And with the house almost finished, he’d soon be able to move in… except for one small detail.
Luke’s tiny house was finally done, as it had everything he would need to sleep, eat, and go about his day. Still, no house is complete without a few homely touches. After ensuring that his house was fully operational, he made sure the place looked warm and inviting. It had to look flawless. Afterall, now was the time to expose a year of hard work, not only to his family but to his entire fanbase and beyond.
Except he had one problem: the house had no toilet. The teen realized that installing plumbing was more than he could manage, but in the end he didn’t mind. “I liked the minimalism,” he told the Des Moines Register. Once the house was ready, he made a video tour that wowed everyone.
The best part of waking up? The Jack Daniel’s coffee in your cup, of course.
Jack Daniel’s has jumped on the coffee bandwagon and started making its own brew that tastes like whiskey.They’ve got their own coffee cups, travel cups, coffee beans and Arabica ground, soon we will see George Clooney with a JDspresso soon.Jack Daniel’s describe their new coffee range:
Our unique blend of gourmet coffee is 100% Arabica, infused with authentic Jack Daniel’s Tennessee Whiskey, and roasted medium to provide a full-bodied rich flavor.
The distinct caramel and vanilla notes of Jack Daniel’s Old No. 7 Tennessee Whiskey are evident in each sip.
World of Coffee operates using the same principles as Mr. Jack Daniel, ‘Everyday we make it, we’ll make it the best that we can.’
We have been roast masters since 1984 and adhere to strict quality standards in the sourcing and production of the best tasting coffee.
Unlike with a boozy Irish coffee, you can’t get drunk on Jack Daniel’s coffee blend as it does not have any alcohol content.Just like Jack Daniel’s Whiskey, our coffee blend is crafted with pride using premium beans and proprietary roasting methods for a delicious brew with bold character and a smooth finish.
The beans are soaked in the whisky for a long period of time, but the roasting process takes away any alcohol, leaving the deep, smooth cinnamon flavour on them.
Willie Nelson’s children prove that the apple doesn’t fall far from the tree.
While his children have continued to make appearances during tours or performances to showcase their talented genes, it seems that one of Nelson’s children has constantly been praised for his striking vocal resemblance to his father’s.
28-year-old Lukas Nelson has often taken to social media to share his musical gift, commonly choosing to cover his father’s hits and, as expected, do them justice.
In a past performance that took viewers by storm, Lukas performed his father’s heart-rendering ballad “Always On My Mind“, baring such an incredible resemblance to his legendary father that fans were nothing short of astounded!
The impromptu performance, deemed a “late night jam,” was accompanied by flawless instrumentals, eliciting an overload of raw emotions and searing talent.
As expected, Lukas received a starstruck ovation by those who were clearly blown away by this young man’s talent! It looks like this hopeful performer may be the key to a country outlaw revival!
Bacon used to have a slow season. Sales of the ubiquitous burger topping—and its parent product, pork belly—were known to heat up in the prime-time grilling months of summer, while in the winter, sales traditionally cooled off.
That’s changing, though. In July 2017, Bloomberg reported that pork belly prices had increased 80 percent for the first half of the year, and that bacon prices, already high, were projected to continue to climb. The major reason was simple: ongoing demand, no matter what time of year it is.
Approximately 80 percent of the top 500 restaurant chains in the U.S. offer at least one bacon item on the menu. The cured meat has become so pervasive that a “bacon critic” position was created at the breakfast-oriented website, Extra Crispy; five-day bacon camps are put on by Zingerman’s Deli in Michigan; and completely gratuitous bacon dishes like “fully loaded guacamole” with a crumbled bacon garnish, are pushed out.
Even fake bacon is prized. Now that high-quality plant-based burgers are getting more popular, faux bacon is the holy grail for such companies as Bill Gates-backed Beyond Meat.
In this time of overwhelming bacon opportunities, there’s one you don’t see much of: the kind you make yourself. Yet makin’ bacon is supremely easy, requiring just four ingredients—all available at the supermarket—and no specialized equipment.
Maria Sinskey, the culinary director at her husband’s Robert Sinskey Vineyards in Napa, Calif., created an especially home-friendly version for her cookbook, Williams-Sonoma Family Meals: Creating Traditions in the Kitchen (Oxmoor House).
“Making your own bacon gives you total control over a food that is frequently out of control,” says Sinskey, who was named a Best New Chef by Food & Wine when she cooked at Plump Jack Café in San Francisco in the 1990s. “You get good-quality pork, customize the seasonings to your taste, and make it your own. Why not?”
The procedure is simple: Rub a carefully measured mix of seasoning on a pork belly. “Three days later, you’ll wake up to bacon,” promises Sinskey. She notes that a dry cure like this is easier than a wet cure, so you don’t have to deal with sloshing containers of brine solution.
Sinskey’s bacon is nicely salted, with a hint of sweetness. Because it is not smoked, the flavor shines through; she compares it to Italian pancetta. Use it as you would store-bought smoked bacon, whether for salads and sandwiches, as a side for eggs, or in any recipe that could use a bacon boost.
Store it, well-wrapped, in the refrigerator for a week. For longer life, slice it, place parchment paper between the slices, wrap them in plastic, and store in the freezer; you’ll have bacon on demand for months. If you like your bacon on the smoky side, cook it on an outdoor or stove-top smoker. Or just replace some of the kosher salt with smoked salt for the cure.
This recipe is adapted from Maria Sinskey’s Williams-Sonoma Family Meals: Creating Traditions in the Kitchen. Note: This bacon is nitrate free; nitrates pump up the pink color of most store-bought bacon and also accentuate the cured flavor. This bacon has a more direct pork flavor.
Makes About 2 Pounds
1/2 cup kosher salt1/4 cup packed brown sugar1 tsp. sweet pimenton (optional)2 1/2 lbs. skinless pork belly, about 1 ½ inches thickCoarsely ground black pepper (optional)
Mix the salt, sugar, and pimenton (if using). Rub three-quarters of the mix into the meat side and the remaining one-quarter into the fat side; rub it in around the sides of the slab, too. If using black pepper, pat into the fat side of the meat before adding the salt-sugar mixture.
Seal the belly in a Ziploc bag, pressing the air out. Refrigerate for 3 days, turning each day. (Liquid will collect in the bag; do not pour it out.)
Rinse the bacon briefly with cold water and pat dry with paper towels. Place it on a rack over a pan and refrigerate, uncovered, to dry for two hours. Slice the bacon from the slab—thick or thin, according to your preference—and fry it up. For smoky bacon, cook according to manufacturer’s directions over an indoor smoker or smoke it on an outdoor grill.
(Testers note: If you want to test the cure after two days, cut off a couple of slices. Rinse them with cold water and pat completely dry. Fry the slices and taste. If you want the bacon saltier, return the pork belly to the bag and refrigerate for one additional day.)