Rezhound (@Rezhound) is a great little webapp that makes OpenTable significantly more useful by adding near real-time notifications about table availability.
Most of the time when I’m making a reservation, I’m doing it because I expect the restaurant to be busy. Not surprisingly so, during those times, I’m often late to the game, and the restaurant is all booked up.
That said, I know that reservations get cancelled often, especially those made via online booking platforms because booking and cancelling requires just a click. If only there was a way to know when a table opens up. (Why don’t you have this feature, OpenTable???)
Here’s where Rezhound comes in. Rezhound monitors a table for your party size within a time-range that you provide and sends you a text or an email as soon as a table opens up.
When you get that notification. Be quick!
A great recipe for moist and flavorful chicken shawarma made in a regular oven. This recipe is from the New York Times, with very slight adaptations.
- 2 lemons, juiced
- ½ cup plus 1 tablespoon olive oil
- 8 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch of ground cinnamon
- ½ teaspoon of red-pepper flakes
- 2 pounds boneless, skinless chicken thighs
- 2-3 large onions (red or a mix), peeled and quartered
- 2 tablespoons chopped fresh parsley
- Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl.
- Whisk to combine.
- Add the chicken, and toss well to coat.
- Cover, and store in refrigerator for at least 1 hour and up to 12 hours.
- Preheat oven to 425°F.
- Use the remaining tablespoon of olive oil to grease a rimmed sheet pan.
- Add the quartered onion to the chicken and marinade, and toss once to combine. Let sit for 5-10 minutes.
- Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes.
- Remove from the oven, allow to rest 2 minutes, then slice into bits.
- (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
- Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice
(Image credit: Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Kate S. Jordan.)
A clever airline booking site should discount their fares by $1, so they always appear at the top of on booking aggregation sites like Hipmunk or Google Flights. Surely the increase in traffic and affiliate revenue is worth more than a $1 per ticket sale. Guess just a question of time until the second most clever airline booking site catches on…
If you find yourself stripping formatting from text you just pasted to make it look presentable, you’ll enjoy this neat feature of Google Chrome. Whenever you want to paste something as ‘plain text’ simply use Ctrl-Shift-V (instead of Ctrl-V) on a Windows machine, or Ctrl-Option-V if you’re on a Mac. Now you can be sure that the text you just pasted doesn’t contain any hidden styling that is often pasted along with text.