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Wednesday, September 29, 2010

Gay Thursday: Gay Teen Suicide

Scott Herman for the Trevor Project ... go here.

Go here for a reason why.

There is no good news in this story. None. It's sad, and it's endemic of the nightmares today's LGBT youth continue to face every. single. day. Asher Brown, a 13-year-old eighth grader at Hamilton Middle School outside Houston, shot himself in the head last week after being "bullied to death."

Tuesday, September 28, 2010

Tuesday Talent: Richard Tillman

Richard Tillman who has an acting résumé is here telling it like it is.

From The Guardian UK: Bill Maher interviews brother of Afghanistan 'hero' Pat Tillman

Pat Tillman passed up a lucrative career playing professional football to fight and die in George "The W" Bush's senseless Afghanistan war. Named an American "hero", the circumstances surrounding his death remain suspicious and mysterious. This very disturbing video is Bill Maher's 25 September 2010 interview with Richard Tillman, Pat's younger brother.

The least disturbing part of this interview was Richard's courageous response (captured on video) to religious comments made by Maria Shriver, wife of California governor Arnold Schwarzenegger, and Arizona senator John McCain as part of the eulogy delivered at his brother's funeral.

"He's not with God, he's fucking dead," asserted Mr Tillman. "Thanks for your thoughts but he's fucking dead." Mr Tillman, who has a low tolerance for lies was clearly offended by the sentiments, stating that his deceased brother "was not religious."

Monday, September 27, 2010

Sunday, September 26, 2010

Your Sunday Stud: Max Bolton

There are more than one out there and both are just fine by young god standards. We'll get to the other soon. For now let this bless your day of rest.

Saturday, September 25, 2010

Saturday Beefcake Sweet Dreams with Javo Roca

Saturday Night Beefcake Foreplay

More Saturday Beefcake Sweets for the Sweet

Some more good stuff ripped off from James Beard Foundation. Some more good pics ripped off here and there.

Chilled Plum Soup with Crispy Rice Clusters
Jennifer Yee
New York City

8 servings

Chilled Plum Soup:

4 1/4 cups water
1 pound chopped red plums
1 cup sugar

Horchata Gelée:
1/2 cup long grain rice
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 cups water, divided
1 packet powdered gelatin

Green Grape Sorbet:
1 cup sugar
1 cup water
1 pound green seedless grapes
1 teaspoon lemon juice

Crispy Rice Clusters:
1 cup short grain rice, cooked
Canola oil for frying

Red and yellow plums, diced, for garnish
To make the plum soup, bring the water, plums, and sugar to a boil in a large pot. Continue to simmer for 10 minutes. Remove from heat and strain the liquid into a bowl that’s resting in an ice bath. After the soup has cooled, put it in the refrigerator to chill.

To make the horchata gelée, put the rice, sugar, vanilla extract, cinnamon, and cardamom in a food processor. Grind until the rice is broken up. Transfer the rice mixture to a medium bowl, add 2 1/2 cups of water, and let stand overnight.

Strain the liquid through a cheesecloth-lined sieve. Measure out 1 1/2 cups of the horchata into a medium bowl and set aside. In a small bowl, sprinkle the gelatin over 1/4 cup of water and let stand for 5 minutes. Heat the remaining 1/4 cup of water to a boil, then add to the bowl that’s holding the water with the bloomed gelatin. Stir the combined waters into the horchata, then pour the mixture into a plastic wrap–lined 9 x 9-inch pan. Chill until set. Once the gelée has formed, remove from the pan and cut into small cubes. Reserve the gelée cubes in the refrigerator.

To make the sorbet, put the sugar and water in a sauce pot and bring to a boil to make a simple syrup. Once boiling, remove from the heat. Purée the grapes and lemon juice in a food processor until very smooth, then add 1 1/2 cups of simple syrup. Freeze in an ice cream maker according to manufacturer’s instructions. Reserve in the freezer.

To make the crispy rice clusters, preheat the oven to 250º F. Spread the cooked rice onto a Silpat and dry in the oven until the rice is completely dry and pulls away from the Silpat, about 20 minutes. When it’s cool enough to handle, break the sheet of rice into small pieces. Heat the oil to 400º F in a tall heavy-bottomed pot. Fry the rice clusters until the rice puffs. Transfer fried clusters to a paper towel–lined baking sheet to drain.

Place a small spoonful of diced red and yellow plums in the bottom of a soup bowl, then top with a scoop of the sorbet. Top the sorbet with a rice cluster. Scatter cubes of horchata gelée around the bottom of the bowl, then pour in some chilled plum soup.

Saturday Beefcake Just Desserts

In honor of the new Top Chef franchise Just Desserts we stole this recipe from James Beard Foundation from one of Tom Colicchio's restaurants. We'll give you desserts, however, with hot guys and no meltdowns.

Vanilla Bean Semifreddo with Blueberry Compote and Hazelnut Crunch

Jennifer McCoy
New York City
A simple semifreddo is taken to the next level in the company of caramelized hazelnuts and blueberry compote. Back to search results
6 servings

Vanilla Bean Semifreddo:
1 cup heavy cream

1/2 vanilla bean, split lengthwise and scraped, seeds reserved
4 eggs, separated into yolks and whites

1/4 cup plus 2 tablespoons sugar, divided
2 tablespoons water, divided

1/4 teaspoon honey
1/4 teaspoon corn syrup

Hazelnut Crunch:
1/2 cup hazelnuts
1/4 cup granulated sugar
1 tablespoon water
1/2 teaspoon honey
1/2 tablespoon unsalted butter

Blueberry Compote:
1 cup blueberries
2 tablespoons port
2 tablespoons sugar
Juice from 1/4 of a lemon
1 tablespoon water
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/8 teaspoon lemon zest
Small pinch of salt

To make the semifreddo, put the heavy cream and vanilla bean seeds in a medium bowl and whip to stiff peaks. Chill the vanilla whipped cream in the refrigerator.

In the bowl of a stand mixer fitted with a whip attachment, start mixing the egg yolks on low speed. Meanwhile, heat 2 tablespoons of sugar, 1 tablespoon of water, and the honey to soft-ball stage (240º F) in a small saucepan. Immediately remove the hot sugar mixture from the stove top and slowly stream it into the yolks while the mixer is running. Increase the mixer speed to high and whip the yolks until they are thick, glossy, and doubled in volume. Transfer the mixture to a large mixing bowl and set aside. Clean the stand mixer bowl and screw it back onto the stand mixer.

Working quickly, start mixing 2 tablespoons of egg whites on low speed in the bowl of the stand mixer fitted with a whip attachment. Meanwhile, cook 1/4 cup of sugar, 1 tablespoon of water, and the corn syrup to soft-ball stage (240º F) in a small saucepan. Immediately remove the hot sugar mixture from the stove top and slowly stream it into the egg whites while the mixer is running. Increase the mixer speed to high and whip the whites until they are thick and glossy. Turn off the mixer and check to see if the whites have cooled to room temperature. If they are still warm, mix for another 30 seconds. Using a large rubber spatula, gently fold together the whipped egg yolks and egg whites in a large mixing bowl. Gently fold in the vanilla whipped cream until it’s evenly incorporated and the mixture is smooth. Spoon the mixture into six 4-ounce ramekins and freeze until completely solid, about 6 hours to overnight.

To make the hazelnut crunch, preheat the oven to 325º F. Spread the hazelnuts on a sheet tray and bake until lightly toasted and golden brown, about 8 to 12 minutes. Remove the hazelnuts from the oven. When they are cool enough to handle, remove the skins and set aside the nuts. Combine the sugar, water, and corn syrup in a medium saucepan and cook over medium heat until the mixture is light amber in color, about 10 minutes. Quickly remove the pot from the stove top and whisk in the butter until melted. Quickly add the warm hazelnuts to the pot and give the them a quick stir with a wooden spoon to coat them. Transfer the hazelnuts to a Silpat-lined tray and spread them into single layer. Let cool to room temperature.

Once cool, break the hazelnut brittle in small shards. Place the shards in a food processor and pulse until the texture resembles small pebbles. Sift through it with your hands and remove any extra large pieces. (Anything that is larger than a whole hazelnut should be discarded.) Set the crunch aside.

To make the blueberry compote, bring the blueberries, port, sugar, lemon juice, water, vanilla bean and seeds, lemon zest, and salt to a simmer while stirring frequently. Cook until the fruit breaks down and the liquid thickens slightly, about 5 to 7 minutes. Remove from heat and let stand at room temperature to cool. Discard the vanilla bean.

Remove the ramekins from the freezer and dip each one in warm water for 30 seconds to loosen the semifreddo. Run a butter knife around the edge of each semifreddo and invert them onto serving dishes. Garnish with a few spoonfuls of blueberry compote and generously sprinkle with hazelnut crunch.

Edgy & Sweet Beefcake Treat

Fennel-Scented Pavlova (from James Beard Foundation)
by Craig Hopson of
One if by Land, Two if by Sea

4 servings

6 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon vanilla extract
2 teaspoons white vinegar
3 teaspoons fennel seeds, ground to a powder, plus additional for dusting
1 tablespoon cornstarch
Oven pre-heated 240F

Banana Whipped Cream:
4 cups heavy cream
2 overripe bananas (must be very soft, the peel should be almost black)
2 tablespoons sugar

Sliced fresh banana, optional
Candied citrus zest, optional

Prepare at least four 2-inch to 3-inch ring molds by lining the inside with parchment paper, allowing about 1/2-inch of the paper hang over the top of the mold.

In a stand mixer, whip the egg whites with the cream of tartar and salt. Gradually add in the sugar. When the whites are firm, add the vanilla essence and the vinegar and combine. Add 3 tablespoons of the fennel and the cornstarch and combine. Transfer the mixture to a large piping bag or a one-gallon ziplock bag, snipping off one corner. Pipe into the ring molds, then dust the tops with the remaining ground fennel.

Bake for 1 1/2 hours, until the meringues feel dry and hollow when lightly tapped. Place on their sides to cool so that the bottoms of the pavlovas will dry. Remove molds.

In the meantime, make the filling. Place the heavy cream, bananas, and sugar in a stand mixer with the whisk attachment. Whip until stiff.

To serve, fill the hollow inside of each pavlova with the banana mixture and place on each plate.

Decorate with sliced fresh bananas and candied citrus zest, if desired.

Biscotti and Harmony Redux For Your Midmorning Coffee

Evolved Libra is about harmony. Appropriately so: the sign begins with the Equinox. Libran faults are tied to its qualities in that indecision about which road to take can hold the individual back.

According to Michael Jay in Gay Love Signs, Libra seeks harmony through ideas and experiences but not emotions. It is a cardinal air sign. Love means beauty and balance in the extreme sense for this sign in the I-Thou continuum, Libra veers toward thou and what the other thinks and feels is very important. Approval and affection is important but with detachment and some casualness.

This is not to say that the Libra is bereft of passion. It's to say that while sex is one of those things that Librans tend to be very decisive about, it is never enough. Libran love is about a companion and a partner and not very much about self indulgence. Harmony and balance can be achieved with a sense of well being -- and there are many ways to achieve that sense.

One way is to enjoy a biscotto with a rich cup of coffee and here is a basic, classic recipe for the classic Italian biscotto. You can be creative and use orange rind instead of lemon and throw in chocolate flakes or even frost them. Flavor them with anise. (A classic.) Being Italian is nothing less than being creative.

Biscotti alla Giosi

Sweet Butter, 120 grams
Sugar, 360 grams
Eggs, room temperature, six
Flour, 720 grams
Handful of baking powder
Lemon Rind, grated
Pine Nuts or Almonds, chopped
Vanilla extract, teaspoon
Oven pre-heated 375F

1. Cream butter and sugar together
2. Add eggs one at a time beating well after each addition
3. Add flour and baking powder mixing well
4. Add lemon and nuts [note: This is the part of the recipe can be altered to taste. Anise seeds and anise flavour can be placed here as well chocolate, almond extract as the harmonious heart desires.]
5. Three loaf pans are required here greased and dusted as evenly as possible.
6. Dust tops with confectioner's sugar.
7. Place them into the oven for thirty minutes.
8. Once finished, slice them and then toast them in the oven. Hence, biscotti -- meaning twice cooked.

Nothing like a picture of two or three men achieving harmony.

Good Morning Beefcake Lovers!

Friday, September 24, 2010

Friday Feature: Scott Herman

Hey everyone!

Your continuous support for Scott Herman Fitness has grown to over 47,000 subscribers and 10 Million video views on YouTube and 27,000 on Facebook.

With such a large community reaching their fitness goals as a whole, BSN [sports products] has now taken the final step and added me to their list of Sponsored Athletes which also includes 8 TIME Mr. Olympia Ronnie Coleman, and MMA fighter Forrest Griffin to name a few.

Press Release: BSN® continues to expand its sphere of influence with the signing of internet fitness sensation Scott Herman as the newest member of the Team! A successful fitness model, aspiring actor and burgeoning online fitness mogul, Scott has the passion, personality and top-notch physique to be an outstanding ambassador for the BSN® brand. His personal website, www.ScottHermanFitness.com, offers members valuable information on all areas of health and fitness, and his internet training videos are hugely popular, having generated well over seven million views on YouTube to date.

Scott is a native and resident of Massachusetts, where he began developing his love affair with the gym and healthy living at an extremely early age. After years spent making a living in the fitness industry, Scott scored a gig as a cast member of a popular reality TV show set in Brooklyn. This opportunity paved the way for increased exposure as a fitness model, with Scott even claiming the title of “Best Abs on the East Coast” from Men’s Health magazine in 2010.

Scott is a big fan of BSN® and an avid user of the company’s products, so having him join the Team was a no-brainer for both parties. Scott is truly passionate about sharing his knowledge of health and fitness with others, and BSN® is thrilled to have him on board and representing the premier nutritional supplement company in the world!

My Bio Page: http://www.bsnonline.net/biography/scott_herman.html

I am very excited as this only proves that SHF is growing globally and my dream of teaching fitness to the world for FREE is well on its way.

Again, thank you, all of you for the continuous support and I will continue to do my best to inspire others to lead a healthy lifestyle.

In good health,

Scott Herman

Thursday, September 23, 2010

Gay Thursday: Jake Gyllenhaal

Jake Gyllenhaal dated Reese Witherspoon until earlier this year and was in a relationship with Kirsten Dunst when they were in their early 20s, and now Adam Levine, his good buddy and the frontman of Maroon 5, wants to put any gay rumors to rest.

Levine tells Out magazine:

Will everyone stop thinking that dude is gay? Seriously guys. How immature is it of the media to perceive this guy -- it has to be because of 'Brokeback', right? I've known this dude forever. He's one of my oldest friends, and it's very weird that they have this -- it's very immature and infantile the way they treat his whole situation. If him hanging out with his bros means he's gay, it's like further perpetuating that weird homophobia that exists in our culture, which is just stupid. So, yeah, he's my buddy. I fuckin' love the guy.

[by the way, the interview question was this: You’ve also gotten a lot of attention for hanging out with Jake Gyllenhaal. ]

Dear Adam

Why the need to defend him? Who cares if he is perceived as gay, which was perceived a long time before Jack Twist. Now you've made it possible for a wonderful fantasy visualization of the two of you together. It is not immature to think of someone as gay. Those who snicker about it, snicker about farts and toilet, too. Chill out, Adam. It's ok to think of either of you as gay and it's not a bad thing.

You're both pretty. Prettier still if you both wrapped in an embrace with each other.

Oh, by the way:

Date: 23-May-2007 (DNA)

The Maroon 5 singer (and all round hottie) told The Advocate magazine that he wishes he were gay. Welcome to the club!

Unfortunately, he's “not into dick.” But said, “It would be so much easier. Because, you know, men have a certain camaraderie with each other that’s easygoing and kind of simple, when you think about it.”

Hypothetically speaking, Adam mentioned who he’d have sex with if he had his choice.

"Antonio Banderas is gorgeous. Well, maybe not so much anymore. He peaked around Desperado. I mean, every male secretly wants to have sex with Brad Pitt, but that’s a given.

Wednesday, September 22, 2010

Beefcake Equinox and the Wednesday Word

What Happens at the Equinox?

Equinox Means "Equal Night"

Translated literally, equinox means "equal night." The Sun is positioned above the equator, day and night are, therefore, about equal in length all over the world during the equinoces. The autumnal equinox will occur September 22 at 11:09 P.M. EDT. This date will mark the autumnal equinox in the Northern Hemisphere and the vernal equinox in the Southern.
Reasons for the Seasons:
These brief but monumental moments owe their significance to the 23.4 degree tilt of the Earth's axis. Because of the tilt, we receive the Sun's rays most directly in the summer. In the winter, when we are tilted away from the Sun, the rays pass through the atmosphere at a greater slant, bringing lower temperatures. If the Earth rotated on an axis perpendicular to the plane of the Earth's orbit around the Sun, there would be no variation in day lengths or temperatures throughout the year, and we would not have seasons.

Mabon is very much like Thanksgiving. Most of the crops have been reaped and abundance is more noticeable than ever! Mabon is the time when we reap the fruits of our labor and lessons, both crops and experiences. It is a time of joy, to celebrate that which is passing (for why should we mourn the beauty of the year or dwindling sunlight?), looking joyously at the experience the year has shared with us. And it is a time to gaze into the bright future. We are reminded once again of the cyclic universe; endings are merely new beginnings.