Think being a successful cam model is easy in this business? You just might need more insight before taking the “easy” to the top, if that’s the case! The good news? We believe it’s all about embracing who you are, deep down. XBIZ.com – Opinion
This seasonâs go-to layer is not quite a shirt and not quite a jacket. The âshacketâ steals a little from both and packs the warmth and ease to get you through chilly times. Below, seven of our favorites.
Starting a hybrid car is as easy as pushing a button, but what’s really beneath the hood? For starters, a 100-lb rechargeable battery pack containing smaller nickel-metal hydride and lithium-ion batteries, similar to those in your cell phone.
On the runway at Tome’s Spring 2016 show, Ramon Martin and Ryan Lobo sent models out with long, slicked-back hair and shoulder-dusting sardine earrings, their homage to the Australian artist Fiona Hall. But in the front row, it was another Hall who grabbed the crowd’s attention: In Hollywood, a fresh pixie is always eye-catching (see: Emma Watson, Michelle Williams), but British actress Rebecca Hall’s new short cut was more of a hybrid—a classic gamine crop with the soft, rounded edges of a bowl. A daring proposition in theory, but in practice the look perfectly captured the easy sophistication that most women secretly—or not so secretly—crave, while highlighting her striking bone structure and swanlike neck. With its fresh proportions, it’s an enticing proposal that we hope to see again in the coming weeks.
Maybe we should blame Dominique Ansel. The French pastry chef’s creation of the Cronut—the love child of a croissant and doughnut—was named one of the greatest innovations of 2013. Since then, there have been many haute-culinary innovations, ranging from the peanut butter–stuffed pretzel to the Shoyu Ramen Burger. But the hybrid food trickle-down effect has now reach full, unabashed insanity: On Wednesday, Pizza Hut announced the arrival of the Hot Dog Bites Pizza—28 pigs-in-blankets wrapped around a traditional pie.
Photo: Courtesy of Pizza Hut
The carnival-style fusion food has been building for a while. In 2010, KFC announced its Double Down sandwich, which forgoes bread for two fried-chicken filets. While it was originally thought to be an April Fools’ Day joke, the all-meat patty was willed into reality and continued to pop up at KFC locations both stateside and internationally. In January, the chain unveiled an inexplicable revamp of the Double Down: the Double Down Dog, a cheese-covered hot dog nestled between a “bun” of fried chicken.
In the past few months, chains have continued to pump out shock-value hybrid foods. Dunkin Donuts created a Glazed Doughnut Breakfast Sandwich. Little Caesars got in the game by wrapping three-and-a-half feet of bacon around a Sicilian-style pizza. Taco Bell has seen great success from its hybrid food initiative. Coming off the heels of the chain’s breakfast addition, the Waffle Taco, in February, Taco Bell unveiled a new dessert: Cap’n Crunch Delights, deep-fried dough, filled with cream and dusted with Cap’n Crunch, which will be available July 2. But no one does Frankenstein-style creations quite like Carl’s Jr. In April, the chain announced that they are testing out their Pepperoni Pizza Fries, a poutine-meets-pizza that no one ever wanted, and in May, Carl’s released its crown jewel: the “Most American Thickburger,” a beef patty, topped with a split hot dog, which rests on a bed of Lay’s potato chips.
There are, of course, outliers that don’t result in nausea. In May, Olive Garden gave word that they’re going to fashion their patron-favorite breadsticks into classic Italian sandwiches. (How was this not a thing before?) And last month, Starbucks released six new syrupy-sweet Frappuccinos in celebration of its 20th anniversary, all with pretty normal-sounding flavors. But the coolest innovation of all has nothing to do with food: In Hong Kong, Pizza Hut has begun delivering select pies in boxes that can be converted into a pseudo movie-projector.
Hopefully, Pizza Hut’s newest invention will send a message to all chains with a penchant for Freaky Friday food: There are better ideas out there.