With Chipotle going through all its recent troubles, people seem to think it’s easy to kick them when they’re down. Such was the case with a dude who received some undercooked chicken at the restaurant.
Jaylan posted a photo saying the chicken he bought at Chipotle wasn’t cooked all the way through. To resolve this matter, the kid decided he needed to take something from the fast-casual chain to even the score.
He posted this on Twitter tagging @ChipotleTweets:
The company quickly responded to Jaylan with this:
@jaylan_glover Hi Jaylan, can you please follow our twitter account so that we can speak with you privately via DM? Thank you. -Joe — Chipotle (@ChipotleTweets) February 7, 2016
Whether Chipotle decides to press charges or make Jaylan another chicken sandwich remains to be seen. While undercooked chicken is a big no-no, stealing a giant iced tea dispenser from a restaurant and Tweeting about it isn’t the smartest move either.
Though a Chipotle tea dispenser in the comfort of your own home does sound pretty sweet.
I’m a fan of wine and find myself somewhere in the middle of the crowd of wine connoisseurs.
I couldn’t tell you the difference between a 2009 Corison Napa Valley Cabernet Sauvignon and a 2010 Round Pond Napa Valley Cabernet Sauvignon, but I’ve partied at enough sorority houses to know the difference between a decent glass of wine and a glass of boxed Franzia. I’m lookin’ at you ladies of Alpha Chi Omega!
With all of that in mind, a machine has been invented that seemingly finds the balance between these two states, and it’s called the ePour.
The ePour system is basically a Keurig in terms of execution, dispensing a predetermined amount of wine into a wine glass (or some other sort of cup, depending on how shitty your day was) while maintaining a balance between pumping, temperature and portion control, all in the name of consistent quality.
The ePour system would help reduce the amount of time restaurant bartenders spend on pouring wine, along with saving time and money on training servers and minimizing waste.
It all sounds nice and dandy, but there are some drawbacks.
Firstly, it’s safe to assume that many of the higher end restaurants won’t be interested in this type of technology, especially esteemed steakhouses. A big part of wine consumption is the presentation of the wine. If all I have to go off of is the menu, then really all I know about the wine is the name and the price. Sometimes I want to read where it came from, or why it’s special, or see the alcohol percentage. It seems that with this system, those options are limited at best.
Secondly, the cleaning and maintenance of these machines is ridiculously extensive. There are roughly 21 steps to the cleaning process, which is required every time you put a new bag of wine into the receptacle. I don’t know about you, but I’m so lazy when it comes to cleaning things that I avoid making them dirty in the first place. I’m a “sleep on top of the covers so I don’t have to make the bed tomorrow” kinda guy. So the thought of spending at least 25 minutes cleaning it every time I want to put a new bag of wine in makes me want to go slap a bag of Franzia Sunset Blush, chug from the spout and call it a day.
In the end, the idea itself is very clever and could potentially save vendors thousands yearly, and it will hopefully manifest into something more efficient and convenient one day. But for now, good old-fashioned bottles, boxes and bags will have to do.
Check out video of its early development below, complete with early 90s jazz music:
This clever invention takes a cue from the roll-on glitter bottles of the 90’s and swaps the sparkles for olive oil. Created by design group Oaza, the Oil-On dispenser is made from a glass container topped with a hollow cork stopper that’s sealed with a rolling wooden ball. The ball soaks up the oil, then dispenses it evenly as you roll it across your bread.
Oil-On focuses on subtly — playing off the idea that we oh-too often overpower bread’s flavor and texture by dunking it in olive oil. The ballpoint pen-like dispenser enables us to get a thin layer of oil, as opposed to a piece of bread soaked in the stuff. Unfortunately, we’ll have to wait a bit longer to get our hands on this item, as the firm is still considering plans to move the unique dispenser into production.
‘Til then, we foresee Nutella roll-on bottles ahead. Goodness knows we need something to deter us from slathering ungodly amounts on our morning toast.
Beer in a can is all well and good, but there’s something about that perfect amount of frothy head that you can only get from the tap. Well thanks to the brilliant minds from Takara Tomy, you can get that perfectly carbonated beer head in the comfort of your own home, straight from your favorite can of beer with the The Beer Hour.
The dispenser stirs the beer as it pours at a high speed to create more carbonation, which gives you that extra head as you pour. Simply hold down the lever as you pour to froth up your brew to your personal liking. You can also adjust the dispenser to fit the standard 350 ml cans and the 500 ml tallboys. The Beer Hour gives you a straight from the tap taste, straight from the can at home!
You won’t have to wait for the ketchup to slowly pour out of the bottle anymore – with this Condiment Gun you can shoot that sauce onto your burger immediately. Liven up your next barbecue, and gear up for a food fight! ($26.00 @ Plasticland)