$135 beer, Rolling Stone to open nightclub, guilt-free carbohydrates

$135 beer, Rolling Stone to open nightclub, guilt-free carbohydrates

Well rested: the perfect steak (Photo by Robin)

• The folks at Anheuser-Busch really had us going last summer with their “I like getting it in the can” ads. (They were talking about Bud Light Lime–aren’t sexual innuendoes hilarious?) Well, they’re at it again with a new ad set to debut in Canada on Sunday, and this time contraceptives provide the ambiguity: “I like having fun, but I always use one,” or “If you care about me, you’re gonna use one.” They’re talking about designated drivers, silly. [Globe and Mail]

• Good things come to those who wait, and that cliché applies to steak, too. Apparently, the simple act of letting a steak rest for 10 minutes or so after cooking it makes a world of difference in flavour and juiciness. The folks at Serious Eats, as expected, provide a thorough explanation of why a rested steak is always better, but the proof is in the photos: once cut, a fresh-off-the-grill steak leaks copious amounts of juice onto the plate, while a rested steak leaks almost none. [Serious Eats]

• U.S. researchers have identified a gene that turns carbohydrates into fat, brightening hopes for a future of guilt-free indulgence. When the gene was disabled in mice, they stayed slim even when fed copious amounts of pasta (they were, to be exact, 40 per cent slimmer than the control group). Researchers hope the breakthrough will one day help people eat bread, pasta or rice without fear of getting fat. [Montreal Gazette]

• Japanese brewer Sapporo thumbed its nose at the local food movement when it unveiled a new beer Thursday made with barley grown on the International Space Station. It’s a beer that promises to be—cue the predictable groaner—out of this world. Space Beer won’t be easy to get; it will only be sold to 250 people who will first have to win a draw and then shell out $115 for a six-pack. The proceeds will be donated to an educational space charity. [NBC]

• The owners of Rolling Stone magazine are hoping to broaden their horizons by expanding into the nightclub and restaurant industry in Hollywood. The first Rolling Stone venue is set to open next summer. It will be two storeys, with the top floor geared towards tourists and local residents, while the lower level will be a “harder-to-get-into” upmarket lounge with bottle service. [L.A. Times]