I know that some of you will think that diet isn’t exactly “sporting.” Why waste your time with counting calories and fat grams? Well, I’ll tell you: it’s hard jet around the globe, get into the lastest styles or generally enjoy life when you can’t see your, um, toes.

To do my part to keep you lean and mean, I’m passing along this great page from Men’s Health. It’s basically a catalogue of fast food joints and their nutrition facts. Some of this crap is going to flat out shock you, but it’s good information to have.

Your waist line will thank me.

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Noreasters and record setting blizzards aside, it’s spring, which means cookouts. Which means beer.

Take a few minutes to learn a couple things by watching this video. Learning doesn’t have to hurt, gentlemen.

Via Men’s Health

A Northern Carolina molecular biologist thinks you might be wasting valuable time by sipping on coffee while munching on donuts. Having worked hard to eliminate caffeine’s nasty taste, Dr. Robert Bohannon is developing a way to caffeinate baked goods:

The amount of caffeine in his creations can vary, but Bohannon can easily put 100 milligrams of caffeine — the equivalent of a 5-ounce cup of drip-brewed coffee — into the treats he plans to market under the “Buzz Donuts” and “Buzzed Bagels” names.

While we welcome the caffeination of everthing, we hate to say that we’ve had a patented process in place for years that mixes caffeine and donuts - it’s called ‘dunking’.

Scientist Develops Caffeinated Baked Goods [Uber Lounge]

The world of gadgetry is awash with things you don’t need, and we thusly ignore.

Era-defining computery phoney things, TVs bigger than the studio sets on which programs were recorded, crude smashings together of three letter acronyms to bring together previously useless whizbangery into ever-more-unimpressive, disposable plastic geewhizzery – most of the time, we couldn’t care less.

Until a gizmo proves itself worthy of our attention through its style, usefulness, innovation and a certain je ne sais quoi, we don’t care.

Today, however, we saw a piece of convergence gadgetry so amazing it may eclipse every other consumer electronics announcement this year. For us, at least.

The egg poaching toaster is every passionate breakfasters dreams come true – in four minutes flat.

The wide-mouth unit perfectly toasts two slices of bread, an English muffin, a bagel, or a croissant, while simultaneously poaching or steam-scrambling an egg. An egg-toast setting automatically schedules the eggs and toast to be ready at the same time, and the device comes with a warming tray to steam heat pre-cooked breakfast meats.

The sad news? It’s sold out. Forget those high-demand game consoles, point me at the ‘egg toaster’ line and I’ll just wait patiently until they arrive.

The Egg Poaching Toaster [via Coolest Gadgets]

The guys in high school who spent their time building spudguns went on to become the best engineers. Fact.

And so we think this kid, with his DIY propane-powered spudgun (range: 200 yards!), is going to grow up one day to build awe-inspiring bridges, nature-conquering dams, or really, really deadly weapons. If he survives.

Not being engineers, we can’t tell you whether this works or not. In fact, it just sounds really bloody dangerous.

However, master this and you will achieve two disparate but important aims. Firstly, you’ll be good at building stuff. Secondly, your foes will retreat and recoil in fear as the spuds fly.

Potato gun [Instructables]

It’s rare that we discuss crockery around here. However, kind of like the House of Manfred ties we featured in September, these plates set themselves apart because, put simply, they have naked ladies on them.

That’s kind of how things work here at TSL.

That’s not all, naturally. Apart from the ‘Naked Lunch’ series, two of which are pictured, Pop Ink make a whole range of other impressive pop art plates that we really like, too. Complimenting these risque silhouettes, designs include camp 50’s nature imagery, pastel paisleys, imitation woodgrain and myriad other retro iconography.

$40 (for a four-piece set) is a pleasantly vintage price, and the manufacturing process has a similarly old world feel:

Saturated color images are molded into 10 inch heavy-duty Melamine plates manufactured by the same company that makes them for the US military.

We have a feeling these aren’t the actual plates used by the military, for some reason…

To maintain the dignity of the girls (and because the manufacturers advise against it) keep these suckers out of the microwave.

Pop Ink ‘Naked Lunch’ [French Paper via Boing Boing]

Those still mourning the retirement of Michael Schumacher last weekend, never fear – the world’s next sporting hero has arrived.

Volodymur Stregalin ate 1kg (2.2lbs) of salo (pig fat) in 25 minutes at the annual pig fat festival held last weekend in the Ukrainian city of Lutsk.

We’re not sure that this in an officially recognized award, as there’s no mention of the contest, nor its winner, on the website of the International Federation of Competitive Eating, but kudos go to the man, all the same.

(nb - So taken are we by the idea of competitive eating, we’ve decided it’s a sport TSL should be covering. So watch this space.)

Meanwhile, although we like to think of ourselves as men of the world, we can’t recall ever tasting, well, raw pig fat. Can any of you out there enlighten us on the taste of this Ukrainian staple?

How thrilled his cardiologist must be to see this…. [Reuters]

The idea of a Britain as a nation of bowler-hatted men, smacking the top of boiled eggs with upside-down teaspoons each morning, has amused us for years.

But now, in what has to be the most exciting boiled egg news since recent innuendo about the Prince of Wales, egg-cracking has gadgetrized its way into the 21st century with the Clack.

We’re sketchy on the engineering, but the essence of the device is the metal ball that falls from a considerable height (considerable to an egg, at least), cracking the egg perfectly and, somehow, slicing the top of the egg off with similar precision.

I say, what a smashing gadget!

Clack [Mocha]

On erom feeb, gip, bmal!

And all these years you thought it was the masons who were talking a secret language behind your back.

The real secret society are butchers. And now their secret is out.

Since Elizabethan times, butchers have supposedly spoken a secret language amongst themselves. And, in truth, you’d think over that time they’d have thought up something a little more inventive than just saying everything in reverse. But that’s apparently all it is.

Tsuj teg em ym nmad nosinev…

It begs the question. Have we been eating feeb this whole time?

[via The Age]

For guys like us who are too lazy or too poor to get an entire crab, those frozen crab legs for $8.00 a box at Safeway allows us to experience the middle-class lifestyle for an hour or two. The only problem comes from heating it up. How do we do it properly? Here’s the answer:

1. Defrost frozen crab legs in the refrigerator. Place them on a rack over a watertight pan to allow them to drain as they thaw. Cover with plastic wrap.
2. Allow them to thaw completely. This will take a day or two.
3. Heat the oven to 400 degrees F.
4. Place legs in shallow baking pan on a rack.
5. Roast crab legs just until hot, about 4 to 5 minutes. Remember, they’re already cooked, so don’t overcook them.
6. Thawed crab legs can also be reheated in a steamer or in the microwave.
7. Serve with lemon wedges, cocktail sauce and melted butter, or use the meat as you’d like.

Yummy. Guess what I’m having for lunch? If you said a $0.99 burger from Wendy’s, give yourself a prize.

How to Heat Frozen Crab Legs [eHow]