The job title of “Guy Who is Old Enough to Drink” comes with many sacred responsibilities. In a word: Beer Pong. Just make sure you remember that out in the real world, they don’t play with training wheels. Beer foul!

”The first thing we noticed was that the racks made it much easier to pour the [beer] into the cups without spilling, and it offered a very quick set up. We were skeptical about the rack at first, especially when it was time to re-rack, but they didn’t get in the way at all. Plus, as we expected, they were a life saver when the ball hit near the rim, because it kept the cup from tipping over and the [beer] spillage to a minimum.”

Bombed Beer Pong Game Review [Liquor Snob]

Vinography rocks an essay on the wine label and talks about the San Francisco Museum of Craft + Design’s show on the art of the wine label. So nice.

In reality, that small square of paper is a beautifully constrained space for design, an opportunity to use the restrictions of a small piece of real estate (the front and back labels for a bottle) to create a real emotional impact and embody something of the personality of the wine or those who made it.

Celebrating The Design of The Wine Label [Vinography]

The good guys at Dizzain.com - New York’s #1 rocking-est web designers in like the rocking world - did us up a treat by making us an excellent new header. Check them out if you need anything done. Incredible aesthetic.

Nice looking torpedo.

A true cigar in the old style, which those at Cuaba have dug up from the chest of memories and which will delight collectors and more traditional smokers. It is not strange that the first country where it is being marketed is Great Britain. It is somewhat small in appearance, but its blend and textre make it a Hanbano of a medium smoke. A genuinely interesting cigar.

Cuaba Generosos Cigars [Cuban Cigar Reviews]

I don’t know. The Element makes me think of dog breeders who need to hose out their van every day. However, it appears folks love the Element to a fault.

Yes, the title is a question – maybe your question. So many of you are asking, “how can they love that boxy contraption?” Find the answers by taking someone who, in 30 years of life, never really cared about any car, except maybe a Jaguar, until they saw the Element. Right there you have half of Honda’s marketing demographic. Now, take these never-cared-about-cars people and match them with a famous cliche/taboo: can you fall in love with an object at first site? For 99% of the people who purchase the Element, the answer is: definitely.

Why Do They Love Their Honda Element? [The Car Blog]

Vinography writes about stealing grapes from a local appellation. What a bad boy.

Yep. Trespassing AND Theft. There’s got to be a circle of hell for wine drinkers who steal fruit. Even if they can make a lame excuse later that it was all for journalistic purposes. Ahem.

My Life As a Small Time Wine Criminal [Vinography]

From Seattle’s The Stranger.

Yeast, because it has been used for millennia, carries a great amount of symbolic weight. As a key ingredient to basic sustenance like bread and beer, yeast is an age-old, familiar and very powerful medium to work with. Food, and our complex relationship with it, is mythical; when we eat and drink, human happiness and sorrow, love and hate, heaven and hell are simultaneously displayed and represented. If beer is food, and food is life itself, then beer too is life itself.

Drunk of the Week Extra [TheStranger]

It may be ugly, but it’s goood.

We saw this recipe mentioned in a newspaper and tried it for the first time in 1990. It is so much better than a regular turkey that we have made many more turduckens for Thanksgiving over the years. The juices from the duck and the sausage stuffing really help to add flavor to the turkey.

Or you can just get it here.

Turducken - Thanksgiving or Christmas Eating [TheSalmons]

From WristWatchReview.com - The Tissot PR 50 is a workman-like watch at a pretty nice price. Based on a standard ETA movement with date window, you’re definitely not going to turn heads with a staid PR 50. However, if you want a bit of class, a bit of distinction, and a nice automatic for under $150, this is the way to go.

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Great idea. I was actually thinking about this while eating a slice of Ray’s (the real Ray’s? The fake Ray’s?) in midtown. However, this even supplies a pizza map for full pizza happiness. They even have my neighborhood

I truly wasn’t making light of Yom Kippur when I said yesterday that Slice, as a blog, would reflect on things we needed to atone for. So, here’s the thing: In the past, Slice has taken a number of jabs at Chicago-style pizza. It was always my hope to get some Chicagoan riled up enough to start a deep dish blog, at which point, Slice and Deep Dish Blog could get all gansta and start some NYC–CHI cross-country rivalry.

Website [Slice]