I tried lizard wine (like baby mouse wine, only with lizards instead) at a Chinese restaurant in Oxford. When the waiter brought it to the table he had the bottle hidden inside his jacket so as not to not to freak out any customers who were squeamish.
I completely agree. If it's not optional, it's a surcharge. In the UK there's no way restaurant staff can work for less than the national minimum wage (currently £6.08 per hour (~ $9.66)). Tipping is optional in the UK and is usually about 10% on top of the bill unless a 10% service charge is included. http://www.huffingtonpost.com/2010/08/04/restaurant-tipping-around_n_662268.html covers the custom of tipping in 25 countries (in parts of China and Japan it's considered rude and it's not expected at all in Iceland).
I use it in all work emails except when I also know the person well outside of work (when it's Hi..) I'd also use it on anything hand-written including postcards and birthday cards.
1) Heat the oven to about 200C. 2) Line ramekins (I used the ones Gü desserts come in) with bacon making sure to overlap any edges. 3) Dump in Oven for 10 minutes. 4) Take out of oven and crack an egg into each. 5) Put back into oven for another 10 minutes. 6) Take out of oven and lift out of ramekin. 7) omnomnom.
This was only a first iteration, the yolk was a bit firm (I like them runny) so the timing of the egg bit is probably off. It was however surprisingly easy to do and with very little mess.
Of course I'd help it. I'd probably grab the can and stand still and let it pull its head out (then run like hell). If that didn't work, dump it in a bag and take it to the RSPCA. If they weren't about, put it in the fridge until it'd cooled down (always good for photographing reptiles) and cut the can off.
I wouldn't call this neat, I stopped reading boingboing because it'd just devolved into Cory's political soap-box, please don't do the same to neatorama.
2) Line ramekins (I used the ones Gü desserts come in) with bacon making sure to overlap any edges.
3) Dump in Oven for 10 minutes.
4) Take out of oven and crack an egg into each.
5) Put back into oven for another 10 minutes.
6) Take out of oven and lift out of ramekin.
7) omnomnom.
This was only a first iteration, the yolk was a bit firm (I like them runny) so the timing of the egg bit is probably off. It was however surprisingly easy to do and with very little mess.