Kamis, 18 Juni 2015

Hollister Is Testing The Idea Of Actually Letting You See Into Its Stores




















From Abercrombie’s investor presentation today. Via abercrombie.com




















































One of the clearest signs of Abercrombie & Fitch’s recent struggles? Hollister Co. is testing glass storefronts early next year, and if they work, may ultimately ditch the iconic surf club-inspired porches.



The windows will help in “reenergizing Hollister storefronts,” David Leino, Abercrombie’s senior vice president of real estate, said at a meeting with analysts today. “We think it will help drive customer excitement, traffic, and conversion as she walks by and sees all those amazing female tops. We will test these stores in early 2014. Upon success, we will deploy as appropriate.”



Abercrombie considers its stores the company’s main point of sales and most important marketing vehicle. The porch storefront at Hollister — and the nightclub-like, blaring atmosphere of Abercrombie & Fitch stores — were designed to make young shoppers feel as though they were entering unique and exclusive destinations. Both brands were so hip that, unlike most every other retailer in the mall, they didn’t need to display their wares in the windows. In fact, that made them even cooler and more attractive among their teen customers.



But, as the brand appeal of both Abercrombie and Hollister has waned with U.S. teens, who have more options and less cash than ever before, they can no longer count on that traffic. Yesterday, Abercrombie said that third-quarter sales plunged 12% to $1.03 billion, and its comparable sales — including purchases online and at stores open at least a year — tumbled 14%, the seventh straight quarterly drop.






























































Abercrombie notes its customers have grown less fond of exclusivity. Via abercrombie.com




















































Thus, Hollister can no longer hide its merchandise from shoppers.



The new Hollister stores will be “more engaging” and offer more selling space, said Craig Brommers, the retailer’s new senior vice president of marketing. They’ll also include video screens, he said.



Brommers noted that early on in Abercrombie’s history, the company “targeted Gen X consumers who embraced exclusivity, standardization, brand loyalty.” Millennials, however, place a greater value on “inclusivity and diversity, are budget-conscious, and have relatively low brand loyalty,” he said. The youngest group of consumers, Generation Z, he said, are more concerned than both of those generations with their “unique personal brands.”



Changing the storefronts of Hollister and allowing customers to see inside the stores is a part of Abercrombie’s goal of realizing these changes, he said.



It shows some flexibility on the part of Chief Executive Officer Mike Jeffries, 69, who’s notoriously obsessive about the stores and the image of each of Abercrombie’s brands. He has drawn substantial criticism for his excessively hands-on management style in the past year, especially as the women’s side of the business has seriously faltered and the company has been forced to shut down its fledgling Gilly Hicks underwear brand’s standalone stores.



Jeffries, when asked about the expiration of his latest employment agreement in February 2014, told analysts today, “I expect to be here.” He also noted that he has a strong succession plan in place, which is contrary to what multiple sources inside and outside of the company have told BuzzFeed.



Abercrombie describes Hollister as “the fantasy of Southern California” in annual filings. “It’s all about hot lifeguards and beautiful beaches. Young and fun, with a sense of humor, Hollister never takes itself too seriously. Hollister’s laidback lifestyle and All-American image is timeless and effortlessly cool. Hollister brings Southern California to the world.”



The retailer had 594 Hollister stores and 285 Abercrombie stores at the end of July. A judge recently ordered the company to modify about half of its Hollister stores with steps to make them more accessible for disabled shoppers in the next few years.






































Read more: http://buzzfeed.com/sapna/hollister-is-testing-the-idea-of-actually-letting-you-see-in

Aristocat hosts

Aristocat hosts

Read more: http://imgur.com/gallery/SJhQX

Darwin approves

Darwin approves

Read more: http://imgur.com/gallery/Qh5n4fP

Rabu, 17 Juni 2015

NBA History Could've Been Completely Different If This Trade Had Happened










According to Michael Grange at Canadian site Sportsnet, Toronto general manager Glen Grunwald had the chance to trade the now-fat-but-then-awesome Vince Carter and big man Antonio Davis for both Nowitzki and Nash back in the days of Y2K.






























































Chris O'Meara / AP




















































Today, this sounds egregiously terrible, a missed opportunity up there with drafting Sam Bowie over Michael Jordan. But don’t let Carter’s current globularity fool you: back then, VC was one of the most athletic, aerodynamic players the NBA had ever seen, and the lesser-known Davis was a nightly double-double threat. Ha, the Raps almost even made the Finals with that core! What a time. And on Dallas’ end, the up-and-coming Nash and Nowitzki had yet to make the playoffs together. In ‘99-‘00, presumably the year before the hypothetical trade, Dirk posted 17.5 points and 6.5 rebounds on his way to a solid but unmoving 17.5 PER. Nash only played 56 games and was even less impressive, averaging 8.6 points and 4.9 assists with a below-average 13.5 PER—the third-worst of his career.



This means that the Raptors would’ve been gambling, buying low, banking on the inevitable evolution of the obviously talented young duo. If the Raptors had managed to lock up Nowitzki and Nash, it would’ve completely changed the composition of the franchise. They wouldn’t have drafted Chris Bosh in 2003, presumably, because their record wouldn’t have been bad enough to net them the fourth-overall pick. (Unless N+N took a minute to gel, and their record was that bad, and then N+N plus Bosh—the mind reels.) And even though Carter was a force of nature at the time, Toronto only got a few more seasons out of him anyway: VC forced a lopsided trade to New Jersey by the end of 2004. Meanwhile, Davis got dealt to Chicago in 2003 for Jalen Rose. So, the trade looks like a risk when you inhabit the thinking at the time, but hitting on those risky ones are how GMs make their careers.



Nash and Nowitzki played together in Dalls through 2004, making it as far as the Western Conference Finals in ‘02, where they lost to the Spurs. Despite never winning the title, they were a threat basically every year they played together following that trade-y 2000 pivot. You have to imagine excitable, borderline adolescent Mavs owner Mark Cuban would’ve loved having the destructive aggression of Vince Carter around to slick his first years owning the team—Cuban bought in at the beginning of 2000—but he would’ve been short a point guard without Nash, and Carter hasn’t had near the longevity that either Nash or Nowitzki has demonstrated. Notwithstanding a couple volume-shooter years with the Nets at age 31 and 32, his career post-30 has been a pale shade of his 20s, whereas Nash and Nowitzki have actually had better fourth decades than their thirds.



Anyway, no Nowitzki = no championship for Cuban. And Nash and Nowitzki together in the primes of their careers, if Toronto could lock them up long-term after the trade, would’ve almost certainly led to a title for Canada’s only franchise, considering both players made it so close without a second-star so many times last decade.






































Read more: http://buzzfeed.com/ktlincoln/nba-history-couldve-been-completely-different-if

How To Make Perfect Brown Butter











1. Q: What do all these dishes have in common?








Image credits below


























































2. A: Brown butter. Which makes them extra delicious.
































































3. Brown butter is just regular butter that has been heated until it browns.




 
























































Solid butter is actually an emulsion of water and fat, with milk protein solids suspended inside. As it melts, the water evaporates and the milk solids are exposed to heat and start to turn brown.



Sometimes called beurre noisette (which translates literally to hazelnut butter and is so named because it smells like hazelnuts and has a similar nutty color), brown butter has all the great qualities of regular butter, plus a nutty, toasted flavor that makes baked goods and sauces taste that much richer. And, it is a pretty brown color. Basically, it is excellent.




















































5. Unfortunately, brown butter is just a little harder to make than some recipes would have you believe.


































































6. Because it can burn very quickly.















AKA Black butter.






















































7. We are going to show you fail-safe method for making beautiful, nutty brown butter.

















































































9. First cut the butter into tablespoon-sized pieces.















Most butter comes in packaging that measure tablespoons for you. If yours doesn’t, it’s OK to approximate. It is most important to cut the butter into pieces that are all the same size, because they all need to melt at the same speed.






















































10. Next, put your cut butter in a LIGHT-COLORED saucepan, then heat over medium heat.















You need a light-colored pan because being able to see the color of your butter is super important. If your pan has a dark bottom, you won’t be able to see how light or dark your butter is.






















































11. As your butter melts, stir it constantly.















Constantly stirring your butter ensures that it melts evenly, and that all the butter is melted before any of the milk solids start to brown.






















































12. About 30 seconds after your butter is entirely melted, it will start to bubble and foam.















This is OK. This is all of the water evaporating out of the butter fat as it gets hot.






















































13. KEEP STIRRING!















Now that your butter is melted and the water is evaporating out, the milk protein solids will start to cook — it’s just like any other kind of frying; put a solid in hot oil and it will cook and brown, but leave it in too long and it will burn — and you want to keep them moving so they brown evenly. Otherwise, some of the solids will burn before others even have a chance to brown.






















































14. As the foam begins to subside, keep stirring and keep a really close eye on the color of your butter. It will start to brown and look like this:















See how the solids have turned a light brown color? That is EXACTLY what you want. Also, your whole kitchen will smell really delicious at this point, like toasted hazelnuts.






















































15. QUICK! When your butter is a shade lighter than you think it should be, give it a final stir or swirl, turn off your heat and GET THE BUTTER OUT OF THE PAN.















Butter will continue to brown when you take it off the heat, and perfect brown butter can turn into burnt butter in seconds.






















































16. Pour the browned butter into a heatproof container and give yourself a very well-deserved pat on the back. Then use it to make something delicious.















You can either use the browned butter right away, or store it in the refrigerator for later. Refrigerated, it’ll keep for up to 2 weeks.






















































17. Brown Butter Buttercream on Lemon Rosemary Olive OIl Cake















Recipe here.






















































18. Roasted Squash with Brown Butter and Sage















Recipe here.






















































19. Brown Butter and Buckwheat Milk Chocolate Chunk Cookies















Recipe here.






















































20. Pan-Toasted Brown Butter Gnocchi with Sweet Corn and Grilled Scallions















Recipe here.






















































21. Brown Butter Ice Cream















Recipe here.






















































22. Roasted Potatoes, Radishes, and Fennel with Lemon Brown Butter Sauce















Recipe here.






















































23. Scallops with Herbed Brown Butter Sauce















Recipe here.






















































24. Brown Butter Lobster Ravioli with Tomato Cream Sauce















Recipe here.






















































25. Maple Brown Butter Dessert Waffles















Recipe here.







































Read more: http://buzzfeed.com/christinebyrne/how-to-make-perfect-brown-butter

Finally, Someone Explains What The Heck Gluten Actually Is

Finally, Someone Explains What The Heck Gluten Actually Is

It seems everyone is on a gluten-free diet these days. But does anyone actually know what gluten is? Asap Science explains that, simply put, gluten is just a protein that gives dough it’s stretchy goodness. Think chewy pizza dough which is made with high-gluten flour. So why is everyone against it? Besides for people who are allergic to gluten, there is really no reason not to eat it. Chalk it up as yet another food fad that has little to no basis in science or reality. 


 


[youtube http://www.youtube.com/watch?v=DXjpb7SFi3s]

Read more: http://www.viralviralvideos.com/2014/05/15/finally-someone-explains-what-the-heck-gluten-actually-is/

Lea Michele's Ombre Hair: Fab Or Drab?

















Charley Gallay / Getty Images
































































Charley Gallay / Getty Images
































































Charley Gallay / Getty Images
































































Michael Buckner / Getty Images
































































Michael Buckner / Getty Images
































































Michael Buckner / Getty Images











































Read more: http://buzzfeed.com/whitneyjefferson/lea-micheles-ombre-hair-fab-or-drab

Dennis Rodman Got Corrected On Twitter By The "Gangnam Style" Guy











1. Yesterday, Dennis Rodman, who is currently in North Korea playing in a series of basketball exhibitions with a few Harlem Globetrotters for some reason, tweeted the following.


































































2. Last night, Psy responded.

































































Thanks Twitter. In the past this conversation would have happened on some terrible “celebrity” water skiing or bull riding or bungee jumping show, but you saved us from that. So thanks.




































Read more: http://buzzfeed.com/jpmoore/dennis-rodman-got-corrected-on-twitter-by-the-gangnam-style

Selasa, 16 Juni 2015

A Definitive Ranking Of Every Burger Side











15. Packaged Potato Chips















Charisma: 0
Uniqueness: 0
Taste: 3
Je ne sais quoi factor: 0
Total: 3

Verdict: Potato chips from a package are literally the laziest side dish. The only acceptable reason to eat them is if you’re at your stepdaughter’s soccer game and you’re so bored there’s nothing to do but eat garbage.






















































14. Side Salad















Charisma: 0
Uniqueness: 2 (well, it’s not a potato?)
Taste: 1
Je ne sais quoi factor: 1
Total: 4

Verdict: Why on earth would anyone order a side salad with a burger? You’re already clogging your arteries with red meat and grease. Who are you trying to fool?






















































13. Crinkle Fries















Charisma: 1
Uniqueness: 3 (for the shape)
Taste: 1
Je ne sais quoi factor: 1
Total: 6

Verdict: You’ll eat them if they’re there on your plate, but crinkle fries are starchy and unexciting.






















































12. Cole Slaw















Charisma: 2
Uniqueness: 2 (for the shape)
Taste: 2
Je ne sais quoi factor: 3
Total: 9

Verdict: A good cole slaw is a special treat, but most of the time you’re just getting wet cabbage. Great slaw is too rare, thus a lower ranking.






















































11. Homemade Potato Chips















Charisma: 2
Uniqueness: 3
Taste: 3
Je ne sais quoi factor: 3
Total: 11

Verdict: Home made stuff always comes out better. In the case of potato chips, a little extra love goes a long way.






















































10. Garlic Fries















Charisma: 3
Uniqueness: 2 (for the shape)
Taste: 5
Je ne sais quoi factor: 3
Total: 13

Verdict: It doesn’t take much to turn regular fries into a special treat for your face. Still, there’s nothing too inventive about adding garlic, tasty as it is.






















































9. Cajun Fries















Charisma: 3
Uniqueness: 3
Taste: 4
Je ne sais quoi factor: 4
Total: 14

Verdict: Ooooh, spicy! The kick might not be for everyone, but you can’t deny that cajun fries have a certain joie de vivre.






















































8. Potato Salad















Charisma: 2
Uniqueness: 3
Taste: 7
Je ne sais quoi factor: 3
Total: 15

Verdict: Potato salad is almost always a hit, but never gets the respect it deserves. Shine on, tater salad. Reach for the stars.






















































7. Regular French Fries















Charisma: 5
Uniqueness: 5
Taste: 5
Je ne sais quoi factor: 5
Total: 20

Verdict: Impossible to hate, fries are utilitarian and irreplaceable, and the war between McDonalds fries and Burger King fries will wage on for an eternity.






















































6. Tater Tots















Charisma: 5
Uniqueness: 5
Taste: 6
Je ne sais quoi factor: 5
Total: 21

Verdict: Tots are timeless, friendly, upstanding citizens of the Side Dish world. They know their place and they’re happy in their role.






















































5. Waffle Fries















Charisma: 4
Uniqueness: 6
Taste: 7
Je ne sais quoi factor: 6
Total: 23

Verdict: Waffle fries, sweet waffle fries. Very nearly the most exciting of all the fry shapes, and comparably tasty.






















































4. Curly Fries















Charisma: 4
Uniqueness: 7
Taste: 7
Je ne sais quoi factor: 7
Total: 25

Verdict: Curly fries are delicious and aesthetically pleasing. Why don’t more restaurants besides Arby’s serve these?






















































3. Sweet Potato Fries















Charisma: 6
Uniqueness: 6
Taste: 10
Je ne sais quoi factor: 6
Total: 28

Verdict: Gets high marks simply for not being a regular potato. Also they’re heavenly.






















































2. Onion Rings















Charisma: 7
Uniqueness: 6
Taste: 9
Je ne sais quoi factor: 8
Total: 30

Verdict: Almost unbeatable when it comes to taste, the only thing that makes onion rings better is when the onion accidentally slides out and you get to eat the fried casing on its own. Mmmmmm….






















































1. Fried Pickles















Charisma: 10
Uniqueness: 10
Taste: 10
Je ne sais quoi factor: 10
Total: 40

Verdict: Delicious, exciting, unexpected. Perfection.







































Read more: http://buzzfeed.com/adamellis/a-definitive-ranking-of-every-burger-side