Just for fun, I asked my start-ups (and a few friends) if they’d like to offer y’all a little something special from the holidays. Here’s an incomplete list.
Many are working on top-secret stuff and couldn’t jump in, but a few were game on last-minute notice, so here you go!
They are listed in alphabetical order by company/name:
Everything you need to transform. Free trainers, complete nutrition plans, & top-selling supplements. Save 10%! www.Bodybuilding.com/Save10
Photo + Film + Design + Software. Use coupon “tim2011″ for 25% off ANY single @creativeLIVE course til 1/1/12 http://creativelive.com
Email joseph-at-crowdflower.com and we’ll give you free CrowdFlower credits and a free crowdsourcing consultation to get you started on our self-service platform.
Foodzie’s Tasting Club delivers a monthly selection of artisan food products. Gift it and receive a FREE month on your own subscription. Valid through 12/24.
Ed Cooke trained Josh Foer to be US memory champ in 1 yr. He’ll train you if you can learn 500+ words in a week on http://www.memrise.com
Create a free and private website for your family photos this holiday season on Posterous Spaces.
Want a virtual assistant? Get one, FREE, for a year. (From Ramit Sethi of iwillteachyoutoberich.) http://bit.ly/uVjY3M
45% off a year of Reputation.com’s MyPrivacy service ($55 for a year) to protect your digital personal information. You can use this link http://www.reputation.com?code=4HOUR to get the discount automatically or enter the code 4HOUR in the gift code section on our site when buying.
Have a Productive New Year for 50% off – Sign up for @RescueTime for $36/year! – http://bit.ly/RT36Y
3 months free – Shopify Unlimited Plan, first 100 to use the promo code ’4HOUR’ [value $537]
Kevin Rose and I go deep on a few subjects in this longer-format episode of “Foundation,” on which he’s interviewed many of my favorite entrepreneurs and investors, including Jack Dorsey (Twitter, Square) and Chris Sacca (Lowercase Capital), among others.
I had a great time, as should be clear from the wine and laughter. It’s quite different from The Random Show and more of a Larry King-like format… but with more cursing.
Wine tends to attract a lot of snobs who use bad French to ruin things.
Done at the dinner table, a brutal technique called “hyperdecanting” will appall that muppet with the popped collar on his polo shirt. It will also make your wine delicious, and make you a hero to everyone who wants to punch him in his smug little face. [cue 0:24]
On a practical level, you can outgun most faux-sommeliers (see what I did there?) with a little brute force. To do this, you first need to understand a bit about aeration.
When in Rome
Generally speaking, letting your wine “breathe” makes it taste better. Just like in our gluten-free kitten pancakes (see pg. 147*), a little air goes a long way… Read More
It’s rated 12+ for “Mild alcohol, tobacco, or drug use or references” and “mild profanity or crude humor.” Fun stuff, in other words. Let me know in the comments what you think of things, and don’t miss the exploding cow. The Android version is coming soon.
Two related notes, one for the book, the other for a free round-trip ticket:
Pavel Tsatsouline is a former Soviet Special Forces physical training instructor, currently a subject matter expert to the US Navy SEALs and the US Secret Service. In 2001, Pavel’s and John Du Cane introduced the Russian kettlebell to the West.
Dan John is a former nationally-ranked discus thrower and Olympic lifter–as well as Fulbright Scholar–with more than four decades in the iron game.
T-shirt: Lance Armstrong to Pavel.
Enter Dan and Pavel
Years ago, my friend Dr. Jim Wright said something that got burned into my brain: “Consistency and moderation over intensity.”
Not nearly as sexy as “Do or Die!” or some other juvenile T-shirt slogan, but you could not think of a better set of directions for durable performance.
You are about to meet a man who embodies this maxim. He is a US military special operator whose name I shall withhold due to the nature of his duty.
Let us call him “Victor.”
I met this quiet professional at one of our RKC military kettlebell courses. He was capable of a strict pullup with 160 pounds of extra weight, at a bodyweight of 195 pounds (and one-arm chins, naturally). He could close Iron Mind’s iconic #2.5 Captains of Crush hand gripper, 237.5 pounds strong, for three reps. And he had run over ten ultramarathons, from 50 to 100 miles!… Read More
For those of you waiting on the iOS version of the free 4-Hour Chef teaser app, and for anyone who’d like a cheat day experiment this weekend, I offer the following: Tobacco-infused Tequila Hot Chocolate.
It’s absurd, decadent, and more delicious than you can imagine. Here’s the kicker: I usually hate tequila, so this was a revelation.
PLEASE NOTE: This is intended as a really fun DIY project and a rocking cheat drink, not as a time-saving cocktail. There are times for efficiency, and there are times to explore and enjoy life unhurried.
This is the latter, and it’s for FUN. Notice the last part of the subtitle for The 4-Hour Chef, which is “The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life.”
“There is more to life than increasing its speed,” as Mahatma Gandhi once said.
If you choose to tackle this challenge, share your experience in the comments!
Enter The Aviary
This spectacular drink was taught to me by Craig Schoettler, the executive chef at The Aviary in Chicago, without a doubt the most awe-inspiring “bar-less cocktail kitchen” in the world.
To set the scene: There are 30+ types of ice, and the customers are prevented from harassing the bartenders by a cage barricade. Perhaps you’d like an Old Fashioned served in an ice dinosaur egg? It’s prepared with a syringe, and you drink it after shattering the bourbon-filled casing with a miniature slingshot attached to the glass. Or how about a botanical-infused whiskey that changes colors like a chameleon over the course of 30 minutes? They have that, too.
Of course, you’d expect nothing less from the owners, who also run Alinea, the highest-ranked restaurant in the United States. Bartending through the lens of world-class chefs is otherworldly… Read More
