Discuss...

Today I was at the store and I needed a pen. A particular box caught my eye and as I read the package, I felt compelled to buy this thing just to see how gimmicky it was.

"This thing" is the Pilot FriXion gel pen.

It's no gimmick.

This is a gel pen with perfectly legit blue gel ink, a smooth writing action, and a comfortable shape.....

And it's 100% erasable. I mean, CLEAN erasing with no residue, and basically no trace of ever having written anything. If you pressed hard when you wrote, you can still see the actual indent from the tip, but other than that - ink is GONE.

It works via heat from friction. The "eraser" is hard rubber and doesn't flake off on the page like normal soft erasers. You rub the ink, heat it up, and it turns perfectly invisible. It's AWESOME. I've been drawing unnecessary lines all day just so I can erase them.

Just don't sign any legal documents with them, cause I think getting the documents warm might make the whole thing disappear :)

Those crazy Japanese! I just wanna hug 'em all!

Apparently the good brewers at Sapporo are going to brew beer using barley grown from seeds that spent a few months in space. The seeds were brought back to terra firma, planted and grown, and the resulting barley is going to be made into 100 bottles of beer. There are no plans to sell this beer.

Why? Who knows. Why not?

CNN for the story.

Good steak isn't exactly cheap, but if you've had a good cut of fine beef before you know how enjoyable it cane be. Here's a quick way to enhance that grocery store steak and make it taste like it cost $30 more.

Make sure the steak is properly thawed, preferably in your refrigerator. If you're in a bind for time, seal it in a plastic back and let it soak in cold tap water, changing the water every thirty minutes. This should thaw it in about an hour depending on size.

After it's thawed, salt it. Not a bit, not generously, but thickly coat it in salt on all sides.

After salting, let the steak sit in the fridge for about an hour. After an hour, rinse off all the salt with tap water and then pat dry it. Don't press too hard, you don't want the juices to get absorbed--leaving the inside dry.

Afterwards, cook it with your method of choice. I'm partial to grilling steak with charcoal just until it's barely done mooing, but do what you will.

Once the cooking is done, put a light coating of extra virgin olive oil and fresh ground pepper across the top.

Then enjoy with drink of choice.