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POP INTERVIEW: Emeril’s Restaurant Chefs Tim Doolittle, Anthony Scanio and Brian Mottola

The food industry might have never reached its peak after Julia Child’s reign if Emeril Lagasse had never taught America how to cook with a “bam!” during the 90’s. These three chefs are carrying on the great tradition of excellence in food.

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Any time cooking show viewers watch TV favorites like Rachael Ray, Guy Fieri, Bobby Flay or Giada De Laurantiis, what they don’t realize is their beloved food personalities arrived because someone else pioneered the celebrity chef market first. The food industry might have never reached its peak after Julia Child’s reign if Emeril Lagasse had never taught America how to cook with a “bam!” during the 90’s. His legacy has continued, spanning over TV shows like Emeril Green, his latest, Emeril’s Florida on Cooking Channel, a cookwares line, his new Good Morning America appearances and 13 restaurants in five cities. We talked with three chefs about carrying Emeril’s trademark Big Easy flair in each of the Emeril’s restaurants and discovered who they are away from the work week.

Tim Doolittle
Chef de Cuisine
Table 10
Las Vegas

Tim Doolittle

Just being in Las Vegas pressures chefs into madness, creating dishes that need to please tourists from all over America and all over the world. How do you accomplish this at Table 10?
This is a challenge, to be sure. But it is one we welcome. The essence of my job is to make people happy—that’s the spirit of the hospitality industry. In order to accomplish this we must listen to our guests’ needs and wants. We are a fresh-to-order kitchen, so we can make quick adjustments and meet our guests’ needs. Happiness ensues.

Your hometown, Kansas City, while an amazing place for its local flair all the times my dad took me as a kid, is a very meat and potatoes town. How did you go about discovering life beyond our Midwestern food?
I think most people would be surprised at the sophistication Kansas City (and the rest of the Midwest) has developed in the last 20 years. Thankfully, I was paying attention to not only what was happening there, but in Chicago, New York, and even Europe as I cultivated my culinary knowledge base. The show “Great Chefs, Great Cities” [on PBS] was a helpful tool—I loved that show.

Were you scared to venture out into other ethnic styles?
I’m not scared to explore ethnic cuisine outside of the traditional Euro/American realm, but I am usually not comfortable with it. I leave sushi to the sushi experts. But taking notes from Chef Emeril’s style of “New New Orleans” cuisine is really a culmination of several cultural styles of food—the different cultures that comprise New Orleans.

What was the first dish you really loved?
Mom’s lasagna, of course!

The commonality among all the Emeril restaurants is “New New Orleans” cooking. Yet, and you probably experience this too, not every restaurant tastes the same when you visit each location, although you order the same dish. When you work with him on maintaining the flavor integrity found across every location, what had to be done?
I imagine that every grandmother’s kitchen in Louisiana has slightly different smells and flavors than the neighbor’s kitchen. The lovely thing about soulful cooking is that the individual cook’s mark is made on each plate, whether from the subtleties in seasoning, slightly different ingredients, or just our own impression on any given day.

This process of maintaining flavor integrity is never “done.” Chef Emeril is forever absorbing cooking ideas, flavors, and techniques that can improve our food. When he arrives in the restaurant, I expect him to have input and criticism on our dishes. We are continually moving forward and pushing the culinary bar.

Is your favorite food to cook seafood, meat or vegetarian cuisine? What are your top choices – food so specialized, it is only found at Table 10?
I honestly love cooking all food. When it all comes together and is as close to perfect as we are capable of, that is very satisfying. A well-blanched broccolini with aromatic clam broth, a crispy fish fillet & well-made sausage … I love seeing all these disciplines come together in the end. I have a supremely talented staff that makes this a reality for our guests every day.

One delicious dish you’ll find only at Table 10 in Las Vegas is our candied farm bacon appetizer—so good! Come in taste it sometime!

Your wife gave an interview to Las Vegas City Life about how ironically, your home refrigerator has random cheese, eggs and lame food, if any. Doing cookbooks sometimes, I absolutely know the feeling of wanting to hurl all my cupcakes out the window in an Incredible Hulk-like rage because you get so sick of whatever you’re making for two months. I cannot imagine how you feel doing the same things all over on a daily basis like you do. Although your food is good, the same thing grows obnoxious. When you want to escape, what do you do for eating out?
Vegas is a treasure trove of Asian cuisine. I love it! Thai, Japanese (and Korean, if my wife has her way) are always possibilities. The food never gets old—I’m getting excited just thinking about it.

And what food do you make at home for yourself? Is your secret pleasure something simple like a grilled cheese, cheap popcorn, fast food, Doritos….?
Pasta. I am a pasta junky. I also use my little grill at least once a week to grill vegetables and fish. Simple food like that makes me happy when I’m relaxing at home.

While we are on the subject of her interview, she talked about how becoming head chef at any restaurant implies long hours. When someone commits to a career path like yours, what should they expect from a normal work day…or work night? More so in a high traffic restaurant in Vegas?
Expectations are about as close to reality as dreams. Every kitchen is different. Expect to work hard, see emotion, and hopefully feel great about the work you do as well.

When young people visit your restaurant, do they ever meet you and want to be like you when they grow up? What do you recommend for children and teens who naturally have a passion for food but are too young to either take adult cooking classes at Whole Foods or attend culinary school?
We have a lot of kids in our restaurant, since a lot of families visit Vegas.

I think home is the logical place to learn about food. It’s where we learn social skills, and eat most of our food, especially as children. So my advice to children who want to cook is really more for the parents: To teach your children about cooking and let them help prepare family dinner in the kitchen. I know most chefs have great memories of watching a parent or grandparent in the kitchen.

When you aren’t working, sleeping or watching TV, what exciting things do you do in Las Vegas? Do you attend concerts, go shopping, etc.? What are your favorite things, sort of your Oprah style “Tim’s Favorite Things,” for Las Vegas tourists? Other than getting married by Elvis of course. (Although yes, I desperately hope one day I get married by Elvis at Denny’s somehow now that it’s an option.)
The Denny’s on Fremont will marry you. I ride/build/drool over vintage motorcycles (and also love old cars), so usually if I have time off I am out ripping across the desert on my Triumph or trying to find some hot rod to stalk. For tourists, they should rent a motorcycle and call me! I will show you a Vegas most people don’t get to see.

Anthony Scanio
Chef de Cuisine
Emeril’s Delmonico
New Orleans

anthony-scanio

People often come to New Orleans on business trips and don’t have time to eat everything. If they only have time for one or two visits in their whole lives to your restaurant, what should they eat?
The combination of different cultures that have shaped New Orleans—the Native, the African and the European—is often referred to as a gumbo. Well, gumbo is not simply a metaphor but is probably the best culinary distillation of the unique culture we refer to as Creole. Hence, you gotta have some gumbo.

Now after that, things become much more difficult. It’s like having to pick favorites amongst your children. The New Orleans way with seafood is wonderful and should definitely be enjoyed. Our local fish, shrimp, crab, oysters and crawfish are justly famous, and the way we cook them in New Orleans and at Delmonico is something every guest should experience. On the other hand, we take great pride in our housemade salumi and charcuterie program here at Delmonico. The French and Spanish and later the Italians—especially southern Italians and Sicilians—shaped a large part of our culture, and our salumi and charcuterie program reflects this heritage. Our Old and New World Andouille appetizer combining Louisiana andouille (itself a French-German Creolized sausage) and southern Italian-style ‘nduja salami expresses deliciously our Creole links with the Old World. Basically, you really have to figure out how to come to Delmonico more than once or twice…

Most people working in places like LA and Manhattan aren’t from there, but you really grew up in New Orleans. It probably upsets you when other people make a catfish with extra black pepper and call it Louisiana style. What separates the real from the knock off cuisine?
Catfish has a role in New Orleans cuisine but only a very small one. It is a more typically Southern dish, and we in New Orleans like to say that the South is north of here. We have our own distinct cultural and culinary identity. Essentially, Creole cuisine and its rustic country Cajun cousin is well seasoned but balanced. Heat and spice play a role but are not overwhelming. In short, making a dish really spicy does not make it Louisiana style.

Soup is a huge classic. It makes children happy, old people love it and ladies who may not want to eat a five course dinner can still have big flavor in a smaller portion. Your gumbo sounds fantastic. Can you tell us anything about it? Also, if a soup aficionado were to walk into the restaurant, could you make him or her anything? Please, tell us about the ever changing soup of the day and why they are so tasty…you only get good soup like that in a few spots, and you happen to be in the soup epicenter, NOLA!
Gumbo! Whole books could be written about New Orleans and southern Louisiana’s most emblematic dish. Gumbo is a somewhere between a soup and a stew. Some are some thinner while others are thicker. All are thickened with roux (except when they’re not). Some contain okra as a thickener, and the Bantu word for okra, “kingombo,” gives the stew its name. The dried, ground sassafras leaves known as file’—the Native American contribution to gumbo—are a third thickener sometimes used to thicken and flavor gumbo.

Some gumbos are all meats and sausages, others are all seafood, some are combinations of both, while finally there is a Lenten variation called gumbo z’herbes, which traditionally contains no meat or seafood but only various leafy greens. Gumbo is always served with rice (except when it is not). Some Cajuns prefer potato salad in their gumbo. We at Delmonico do pretty much all the variations of gumbo. And they are all delicious. However, the final word on gumbo is that one’s Mama or Grandma always makes the best gumbo.

Of course, if you were to come in we could make a soup for you or any other guest. Nevertheless, our gumbo and our daily soup are invariably so delicious sounding that we rarely get such a request. Generally, our daily soups reflect the bounty of south Louisiana. That could mean an oyster stew or shrimp bisque or it could mean a sweet potato soup with house made tasso.

I noticed your menu has dishes inspired by cultures outside Louisiana too, like the Lomo, a dish my great uncle cooks for himself and he learned from South American food. I know other people collaborate, but when you are working with the dish favors and creations, where in the world do you find your inspiration?
Our inspiration here at Delmonico is New Orleans. The cultures that shaped our Creole cuisine, the storied dishes of New Orleans past, the cultural and culinary kinship New Orleans Creole shares with the other Creole cuisines of the New World—the Caribbean and various points in Latin America.

Your wife was nice enough to move around the world while you were training as a chef. Some people break up with a boyfriend over him wanting to do something smaller, like eating vegetarian! As a huge thank you, what do you cook to romance her for a meal at home every now and then?
Romantic dinner at home? That means Jennifer and our six- and four-year-old sons, Rocco and Luca. Molto Romantico. Maybe the boys and I will make pizza. Or perhaps gnocchi. The boys also like twice-fried green plantains, called “tostones.” People don’t often think of plantains and New Orleans, but there are recipes in many of the old cookbooks and banana trees are very common in backyards here. Oh yeah, back to romantic. Spending time with my family is romantic. Although last September my wife and I spent a week in Cartagena, Colombia without the boys. Muy romantico! It’s a gorgeous Spanish Colonial Afro-Caribbean Creole city–reminded me of both southern Italy and New Orleans.

Back in 2005, you were a line cook. Over the years, you were promoted to several jobs until now, and you run the restaurant. In the future, who knows, we could possibly see you doing bigger things like your own TV shows and more, I am sure! What advice do you have about patience for people in the food industry that you can make it after all?
In the kitchen, you must have plenty of patience. You also need a passion for food and cooking, very thick skin, and an immense drive and intensity. Those are essential characteristics for success in a kitchen.

Thanks so much. Now to impress everyone with your “Jeopardy” skills, what is a really amazing literary quote you learned from English studies that sums up your great experiences at Delmonico?
Funny you should ask, because there’s a wonderful quote the sums up what we are attempting to do here at Delmonico. In a book about the colorful, former Louisiana Governor Earl K. Long, famous journalist A.J. Liebling wrote about New Orleans’ uniqueness in American culture. He wrote, “The Mediterranean, Caribbean and Gulf of Mexico form a homogeneous, though interrupted sea.” It is these connections that we are exploring in culinary terms at Delmonico. It is these connections that make New Orleans unique and special and have created—and continue to create—wondrous, only-in-New Orleans cuisine.

Brian Mottola
Chef de Cuisine
e2 emeril’s eatery
Charlotte, N.C.

Brian Mottola

In North Carolina, you have easy access to the ocean. As a result, this means great seafood. How do you emphasize local history and flavored in your seafood dishes?
We’re still seven hours from the coast but we work with a guy who lives in Charlotte and has a boat in Wilmington, and when prices are right and he’s available, we buy seafood from him. We source out the best, freshest seafood and that means we get scallops from New Bedford, Mass.; calamari from Point Judith, R.I., and crab and redfish from the Gulf of Mexico.

You’re originally from New Jersey. Is anything you do at e2 like Italian and other local food you grew up eating that you personally developed, or anything you have made your own?
The biggest influence I had growing up in New Jersey was that we were always eating together as a family. My mom was a huge influence on me. I’ll never understand how she put so much food on the table every Sunday. The meatball sub on our menu is my best effort to imitate her meatballs. But to this day, I can’t quite make her meatballs the same!

You probably love your boss’ TV shows, but besides Mr. Lagasse’s own work, when you see food culture today in popular media that is not his, whose work do you admire? How has food’s sudden popularity within the past few years changed how you run a restaurant? Is it more difficult being successful with a more culinary knowledgeable clientele?
In addition to Chef Emeril, I admire Eric Ripert and Thomas Keller. The popularity of culinary shows has made our restaurant guests more educated and aware of the industry. But it makes me push myself harder and set higher standards for our cuisine. I live by the Vince Lobardi quote: ”We’re gonna chase perfection. We may never reach it, but we’re gonna chase it.”

You change the menu seasonally. What is coming up for summer? When you develop new entrees, what do you do to perfect them?
We just finalized our spring menu, so we are just now starting to think about our summer menu. Refining our ideas, sourcing products and getting the presentation just right takes a considerable amount of time. The team at e2 is continuing to strengthen our relationship with local farmers, and the ingredients we get from them always make it to our menus. Even when a menu is ready to go, as a chef, you always want to make it better.

You seem to have grown up in a home where family was as important as the food. With the restaurant situated in North Carolina, your customers probably have a similar expectation of being with the family or making a dinner date more intimate, whereas in Manhattan or Chicago, some of the big name restaurants are about impressing someone over an extravagant meal. At e2, how do you do the opposite, making less become more and therefore, making traditionally down home food into something special?
Charlotte is becoming more and more like the bigger cities: the city is really picking up momentum and is a new Southern city. We’ll take a classic southern dish like shrimp and grits and find a way to take it to the next level. That really means making sure we get the product from the right place: for example, we like to get the grits out of Anson Mills in South Carolina. We also try to mix things up on the menu. Some dishes are all about the wow factor, yet there are others where you’re going to be able to read the menu and know every ingredient listed. Others will have a little surprise. We play with flavor matches and that can often give a dish the wow factor.

It looks like you spent a long time as an apprentice of sorts, learning from great chefs. The kitchen can be very intimidating. People seek perfection, and at first, people I know who’ve worked at restaurants tell me they feel upset or like crying because some of the perfectionism can hurt people’s feelings when, say, a head chef is yelling how you didn’t season a lamb entree like he wants. What was your turning point when you moved from not understanding that sentiment to wanting to be a part of that perfectionism and implementing it in your own cuisine?
I have spent 15-plus years cooking in award-winning restaurants and have had the opportunity to learn from amazing chefs. Moving up through the ranks at chef Emeril Lagasse’s restaurants clearly has driven my desire to implement perfectionism in my own cuisine. It’s been great to work and grow with such a great chef-driven company. At some point, after watching and learning, you just wake up and it all starts to click—creating your own dishes and leading the kitchen team.

What do you do when you aren’t working to, well, simmer down? What are your hobbies? Do you have any secret pastimes like something dorky, like a Dungeons and Dragons club or hidden talents, like almost becoming a pro athlete? Let’s get you out of your (soft shell blue crab) shell!
I love to ride motorcycles and will listen to any music that’s not pop. I’m really in to martial arts – both Brazilian jujustu and Muay Thai. It’s definitely a stress reliever: I love to work the bag!

If I or someone else wanted to make my own Southern style food at home, not being near your restaurant, what can we do in small changes like seasoning choices to give us bit of North Carolina soul?
There are some classic Southern dishes that I think a home cook can make really well, such as shrimp and grits, mac and cheese and pimiento cheese. For mac and cheese, the thing to remember is that you can add anything to it. If you have leftover ribs from last night’s dinner or bacon from this morning’s breakfast, cut it all up and throw it in. It’s gonna taste delicious! And I’m a big herb guy. I think herbs can elevate any dish – or cocktail for that matter! Our bar manager and mixologist, Miki, also uses all fresh ingredients and herbs in crafting his drinks.

If you want to visit any of the restaurants, click on the info above or visit Emerils.com and check out Emeril’s Florida on Cooking Channel!

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Lizzo Is An Icon In The Making – And Here’s Why

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Mirror, mirror on the wall don’t say it ‘cause we know Lizzo cute. And by cute I mean extremely talented, gorgeous and totally inspiring!

A few months ago I was watching The Ellen Degeneres Show when I witnessed one of the most fun, exciting and awe-inspiring performances I’ve ever seen. Lizzo popped onto the screen in a sparkly, pink getup and began singing what would become her big hit song, “Juice,” – I was immediately hooked (more like obsessed). During this performance she also jammed out on her flute alongside her plus-sized backup dancers and suddenly I knew I had been changed forever. I did some more research on the rapper/singer and found out I had been sleeping on this gem! Lizzo has been doing bad all by her damn self for years, having already released two albums in the past. I am suddenly mad at every single person who neglected to tell me to jump on the Lizzo train sooner! If you’re like me and need a bit of catch up, I’m going to break down exactly why you need to know this icon in the making.

You can throw a stone in any direction and hit a triple threat nowadays. Lizzo’s brings talents we have yet to see in the mainstream music industry.

If singing, rapping and dancing make Lizzo a triple threat, what does flute playing making her?!? A STAR THAT’S WHAT! Lizzo has displayed her abilities as a talented flautist, which is not an instrument you would necessarily think of in conjunction with the rap genre making this talent all the more extraordinary. Lizzo even used her flauting skills to compete (and defeat IMO) with Ron Burgundy. Not Will Ferrell, but Ron Burgundy.

Oh, and she can also twerk while playing the flute. 

As if playing the flute wasn’t impressive enough, Lizzo can also twerk while playing. I really hope some high school kid is deciding to take band just so he/she can flutwerk their way around campus like their fav flautist, Lizzo.

Lizzo uses her platform to inspire and raise up everyone around her.

Lizzo uses her voice for more than just creating fire music, ya know. She uses her platform to defend the belief that beauty comes in all shapes and sizes. Her Twitter is filled with positivity and strong messages about acceptance.

 

Uhm…she’s straight up gorgeous. 

We cant forget to mention that Lizzo is a straight up beauty queen. She is known to switch up her look but I’ve never seen a bad pic of this queen. To solidify my point, she is now officially the first, plus sized black woman to be featured in Playboy magazine!

Credit: Playboy.com

Move over Avenger’s, Lizzo has been in a comic book too!

Ok indulge the nerd in me on this one…Lizzo was even featured in a comic book!!! That’s right, she has become so influential that even Marvel comics wanted a piece of the Lizzo-pie. Check out this shout-out in Unstoppable Wasp #4!

 

So now that you have become as obsessed as I have, you are probably wondering how you can get even more Lizzo in your life. Well lucky for you, her new album dropped TODAY! Her third studio album, Cuz I Love You, is available anywhere you listen to music and let me tell you, YOU WILL LOVE IT. The album is varied and showcases all of Lizzo’s incredible range with some songs being upbeat and funky, and others being slowed down and heart wrenching. For a taste of what to expect, click below to listen to the title track of the album. If the new album still doesn’t satisfy the hunger for more Lizzo, she’s also on tour! You can click here for more info on tour dates.

Oh Lizzo…you are most definitely 100% that bitch.  

Like what you read? Follow @ChrisSiretz on Twitter and Instagram

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LISTEN AND VOTE: Madonna Has A New Single. What Do You Think?

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Madonna has released her first single in three years. Her highly-anticipated 14th studio album Madame X will be released on June 14 – but the first single is out now.

The premiere single, “Medellin,”features Colombian superstar Maluma. She credits her experiences living in Lisbon, Portugal over the past several years as a strong influence into the tracks. 15 new songs will lean heavily into Latin and global beats. (Not to mention Maluma’s incredible popularity – he has nearly six million followers on twitter.)

Lisbon is where my record was born,” Madonna says. “I found my tribe there and a magical world of incredible musicians that reinforced my belief that music across the world is truly all connected and is the soul of the universe.

 LISTEN AND VOTE IN OUR POLL BELOW!

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Nine Types Of Facebook Posts That Are Insufferable, Needy Or Annoying

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We all know someone who does these.

Facebook is like a window into a person’s soul – and it doesn’t take much to see when someone is looking for your attention. Do you know someone whose guilty of these nine Facebook faux pas?

THE “I’M CLEANING OUT MY FACEBOOK FRIEND LIST, HOPE YOU MAKE THE CUT!” POST

We all know a person who decides they are going to going to edit down their friend list and posts a not so thinly veiled warning to their friends that, horror of horrors, maybe they will be among those ousted! It’s like the hunger games, except no one really cares if they’re killed off. Let’s examine the real intention here: they want you to say ‘please don’t unfriend me!’  What they fail to realize is how many people are dying to sarcastically say ‘I’m shaking… Oh no. How will I go on without you?’ If you want to edit down your friend list, go nuts – but do it quietly, without the rallying cry for attention. Chances are the people who are begging you to keep them aren’t going to be unfriended anyway because they feed into your exasperating neediness regularly already.

THE “I’M TAKING A BREAK FROM SOCIAL MEDIA FOR A WHILE. SEE YOU IN A COUPLE OF WEEKS” POST

If social media is such a drain on your life, why do you need to use social media to announce your desperately needed hiatus? The absence of posts more than likely will go completely unnoticed by your friends because, you see, they actually follow other people too. Again, this is a post that is seeking some sort of comforting or validation. If Facebook is the means in which you keep up with someone you truly have a close personal relationship with, you might instead tell them personally that you can be best reached by phone or email. If an announcement needs to be broadcast, the intention is not one of genuine concern. Again, it’s done out of neediness.

THE “PLEASE RESPECT MY PRIVACY” POST

A recent friend posted a lot of details about their breakup. Details no one asked for, and followed it up with “please respect our privacy.”

This, to me, was hilarious. This is the physical equivalent of getting a megaphone and going to a public park, shouting out about your painful breakup, and then saying ‘but please, don’t ask me about it, it’s very personal.” Think of Facebook like a town crier: it’s shouting everything you say to a few thousand (or more) people. If you want privacy, don’t say it at all. (Unless of course, you do want the attention, then by all means, do exactly this.)

Lastly, you’re not Angelina Jolie and Brad Pitt. If you don’t have a career that requires you to have a press agent, you probably don’t need to worry about the paparazzi asking for more details.

THE “BIG ANNOUNCEMENT COMING SOON!” POST

No one cares about your vague announcement announcing a future announcement that no doubt will delight us all. Save the ‘big news’ for when there is actually big news to announce.

THE BLOODY CUTS, STITCHES OR BLISTERS POST

People cut themselves, it’s true.  But there is no reason to put your recent bloody injury on Facebook. Yes, you’ll receive a flurry of ‘are you okay?!,’ or ‘so sorry that happened to you!’ comments, but the truth is, no one really cares to see it. It’s gross.

If you want to see – or show – something gross, put it on YouTube where people can go looking for it.

POSING FOR A PICTURE WITH AN ELDERLY PERSON CLOSE TO DEATH IN A HOSPITAL BED AND POSTING IT

Ask yourself – when you’re 90 years old, do you want someone taking your photo and showing the world what a wonderful person they are for being with you, and in turn revealing how frail and sick you’ve become? Think before you post deathbed photos. Are you really doing it for them? Or for you? Instead, how about a written status saying how much you love them, or a photo from when they were feeling better and fully themselves, living life to the fullest might be a better option.

THE “LET’S SEE WHO READS MY STATUSES. IF YOU DO, YOU’LL REPOST THIS RANT” POST.

No I won’t. Yeah, I can see that post where you say ‘if you see this and read it, you should copy and paste it and post it to prove it to me.’ Then it goes on to comment about stuff most people have no interest in sharing. How lovely, a chain letter based on an imposed obligation to validate someone. In summary: Facebook isn’t about testing people’s friendship. Stop.

THE “PLEASE SEND PRAYERS” (BUT I’M NOT GOING TO TELL YOU WHY!) POST

I’m all for supporting people with the power of prayer. And it’s actually because prayers are powerful – and a very personal request – that it seems only fair to explain what we’re praying for. If you are going to ask for something from your peer group as sacred as prayer, it’s only fair to explain what you’re going through, rather than place the burden on the reader to dig and ask. Again, this is a status that brings it back to the poster, and not the potential recipient of the prayers themselves.

BONUS: this one might not make you needy, but it’s worth noting:

THE “I HEREBY DO NOT APPROVE OF FACEBOOK USING MY PHOTOS FOR ANY REASON AND I THINK THIS IS ACTUALLY A LEGAL STATEMENT PREVENTING THEM FROM DOING SO” POST.

Here’s the thing: You use Facebook for free, and you upload your photos onto their servers – drive space that is theirs, not yours. Your blah blah ‘legal’ proclamation gives you no rights. For nearly a decade there has been a hoax announcement saying Facebook was going to publish your photos for everyone to see, and it hasn’t been true yet. And yet – by signing up for Facebook you are agreeing to their terms of service, (look them up if you’re confused) which means no matter what you post in your status you’re not going to have any legal right to change that agreement. Here’s the bottom line: The best way to deny Facebook’s access to your photos is not to upload them there.

For more pop culture ridiculousness follow @BrianBalthazar on twitter! He’s also cleaning out his facebook friends soon, (everyone is so worried!) so there’s room for more on facebook too!

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