Correct link:
http://www.boyofblue.com/cameras.html

disclaimer, I have not read TFA
That said, no one other than a farmer on the day of his pea harvest should ever think they're being slighted by being served frozen peas. I used to work in one of the finest restaurants in Boston (name withheld because I left on less than amicable terms and don't want to enhance their revenue stream). We were oft written up for our very very fine chilled pea soup with spicy shrimp salad. I prepare it at home regularly. For all but a few weeks a year, our Chef relied on frozen peas. Peas convert their sugars to starch very quickly the instant they are picked. There are two ways to handle this culinarily -- eat the damn things no later than 24 hours after they've been picked, or freeze them within a couple of hours of picking. Freezing stops the sugar > starch conversion, and is certainly the best way for 95+% pf the U.S. population to enjoy the goodness that are peas year round. This is one of the prime counter-examples to the anti-processed food people. Except for those few parts of the country where you can get fresh produce the day they're harvested year round, peas are best frozen (as is corn, and canned tomatoes).
Reminds me of the old farmer adage about how to cook corn -- First: Boil the water. Second: Pick the corn.
Bonus factoid for anyone who has read the entirety of my bourbon-fueled post -- if you ever have a pea soup in a restaurant that is a fantastic bright green color, it has probably been made with a good amount of blanched spinach. Even the slightest amount of heat will begin to dull the color of your peas, and spinach helps to offset that.

Jeblis already jumped in w/ what I was going to say.
For those reading BB over RSS, the headline is as misleading as these headlines would be:
Shroud of Turin proved real
Al Capone's vault full of goodies

FWIW, Teller is rarely completely silent in P&T's stage shows. I've seen them 6 or 7 times, and I don't recall a time where we DIDN'T hear from Teller. Of course, the audience wasn't informed that's who we were hearing -- usually he was doing the voice of MOFO the Gorilla.

Additionally, if you ever go to a P&T show and stick around for autograph signing afterwards, he'll happily speak with you in depth on any number of topics. The mute thing is just the persona he uses while he's on stage, but it something he's very quick to shed both in the wings and in public. Neat, brilliant guy. Now to go watch this video, which I'm sure rocks.

@#7
No, this is much worse than adding butter or salt to food. Both fats and salt interact with the taste buds to enhance the flavor of what else is in the dish -- it is not just an additive flavor, it actually changes (positively) the other tastes in the food.
No such interaction occurs between citrus and beer. It just covers up (badly) bad beer.
What I find particularly annoying is bars that insist on adding lemon to heffeweizens and other unfiltered beers -- not only is it wholly unnecessary, the acid wreaks havoc with head development and retention. That makes me a sad panda.

In my 27.9945 years on this planet, I remember being personally effected by the loss of just two public figures in my life:
First, Theodor Geisel (Dr. Seuss) -- born and raised in the city my hometown is a bedroom community for; the first research paper I ever did was about his life and I came to feel I really knew the guy.
Second, the Old Man in the Mountain. Some of my favorite memories from childhood, high school, college and beyond have been from trips up to the Franconia Notch area. I always made a point to go see the Man.
Damn you, BoingBoing for dredging up these emotions :-p

@ #4 - Lunamoth
Boingboing's "this is sarcasm" button must not have worked when I clicked it prior to posting.

See here: http://gadgets.boingboing.net/2008/01/17/atts-retarded-plan-t.html

Joel: You can think up a less offensive name for this product. Try harder. would you kindly get your head out & demonstrate a bit more sensitivity? you're damaging your cred with certain demographics.

(I think.)

Thanks, Joel.

Not personally offended by the use of the word "retarded," however I still think it's the wrong word here.
Someone who is retarded has the unfortunate inability (either through genetics or developmental trauma) to think out their actions beyond a rudimentary level. The folks at AT&T are NOT retarded. They are well-educated, well-compensated, independently intelligent people who collectively CHOOSE to do evil and / or stupid things. They are paid (pay themselves?) lots of money to analyze a situation before making a decision. It is their corporate culture, bureaucracy, and embarrassing ties to the government that inspire them to make the WRONG decision time and time again -- calling these mistakes "retarded" lets them off the hook far too easily.
Alternative proposals? Meshuganah, asshatted, schmucky...

@ #7 -- Not entirely true.
While the cooking surface won't get hot from turning it on, it WILL get hot when turned on and used with a pan. Induction heats the pan. The hot pan then conducts heat to the surface. Given that induction cooking surfaces are generally made with materials that have low heat conductivity when compared to the metals used in conduction cooking surfaces, the surface still can get warm enough to cause burns if one were to touch the surface for too long after a cooking session.

Chiming in with my own theory on crispy vs. crunchy.
I believe they describe similar sensations -- tangible resistance to the teeth, with a sudden, even noisy give once the teeth win. The key difference in usage has to do with whether one is biting or chewing.
Crispness, to me, refers to the feel of the initial bite of a food. Crunchiness, however, I feel refers to the texture of the food as you chew it.
Do we need these two different words? Yes, I think we do. Brownies loaded chock full of nuts could be crunchy, but they're definitely not crispy. I'm failing at coming up with a satisfying example from the crispy but not crunchy from the natural world (tomatoes / plums come close though), but I could easily see a candy company or Ferran Adria-type create some goo filled confection with a crisp exterior.

@ Dragonphyre:
The way these could be worse than french fries is that they have a greater surface area, and thus more exposure to the oil they were fried in -- theoretically soaking up more fat. However, if a potato (or any food) is properly fried at a high enough temperature, the boiling water escaping the food forms a barrier against significant penetration from the oil. For example, Alton Brown has shown experiments on his tv show Good Eats, that even after (properly) frying enough chicken to feed 4 people, all but a few teaspoons of cooking oil remain in the cooking vessel. For what it's worth, based on the picture of the spiral 'tater, it appears to have been perfectly fried and should not be oil laden.
Of course, there are concerns that frying potatoes could create acrylamides (again, in proportion to the amount of food exposed to oil) which *might* be a cancer risk, though there has yet to be any evidence of that in humans.
Now as that cheezy dust (as my wife and I refer to all fake cheese -- "cheese with a z"), that might be some scary stuff. But c'mon, eet's on a steeck!

before anyone tries to come up w/ a crazy theory for what "Course VI" means...
all the majors (and course titles, and buildings) are numbered and referred to by their numbers, not their names.

All that Course VI means is she majors in Electrical Engineering / Computer Science

As promised, I've been in touch w/ Jerry Murphy, President of the COOP, and this was his response (which I have permission to reproduce herein). Full disclaimer: I worked with Jerry (in fact, I served on the committee that determined his salary and pay structure) for two years. From a sometimes-objective standpoint, it has been fascinating to watch the COOP respond to the challenges of operating a brick and mortar bookstore system within the realm of the online world. To put it in context, when I first became a patron of the COOP as a member my freshman year of college (1998), the biggest online threats were Varsitybooks and Bigwords -- Amazon was not where college students were looking for texts at the time. Since then, I honestly believe the COOP has done all it can to provide competitive prices coupled with genuine service to its student-owners. They go through a considerable effort to get text listings from professors each semester from both the graduate and undergraduate programs at Harvard and MIT and their desire to capitalize on that effort (which is unique to the COOP -- professors are not yet going out of their way to make their text requirements easily known to students in advance) is understandable. Anyhow, Jerry's response follows:

"As to the crimson article and blog activity (I did read the blog and saw that you would be contacting me), the COOP's position is not that ISBN numbers or prices are intellectual property, but that the list that we compile of the books adopted is our property, to be used in whatever way we choose. We currently don't publish the list per say, but post the info in the book stacks to help students find the books for the courses.

We understand that students comparison shop and check the list and copy ISBN's that are posted with the books. That is ok on an individual basis, but we have had a concentrated effort by groups who come in and spend inordinate amounts of time copying the info not for individual shopping comparison purposes but to for competitive reasons. It is not just students looking for this info, but other booksellers who want to capitalize on our efforts in aggregating the book list. As you put it, "normal consumer activity" is fine. When we see a group effort scouring our stacks, that is not "normal" and is a disruption to the normal flow of business and service in the store.

The COOP stands by its prices based on our service and convenience. We don't profess to offer the lowest priced textbooks around, though we certainly are within the average pricing of a college bookstore."

I was a student director of the COOP (from MIT, the bookstore serves both Universities) from 2000-2002.

First -- a clarification. The COOP is not best described as "Barnes and Noble run." B&N is the hired management for the COOP. Unlike most other college bookstores these days, B&N are the employees, not the owners. As such, B&N is not the appropriate target of ire here. The COOP is actually one of the few IRS recognized Cooperatives that still exist in the US (unrelated to agriculture, that is). It is owned by its members -- mostly students -- who receive a portion of the COOP's profits (that which is not reinvested into the business) in the form a patronage rebate each year.

I have emailed Jerry Murphy (who is a much more reasonable guy than one would expect given this apparent policy). If I hear back from him soon, I will post here in the comments. If it takes longer, I will submit an update to boingboing's editors when I do.