5 Things You Might Not Know About John DeLorean

Keystone / Stringer / Hulton Archive via Getty Images
Keystone / Stringer / Hulton Archive via Getty Images

In a recent episode of Comedians in Cars Getting Coffee, Jerry Seinfeld and Patton Oswalt took a ride in a DeLorean. (They didn't get very far.) For anyone under 30, the name “DeLorean” conjures images of the time machine from Back to the Future. But let’s look at the man behind those gull-wing doors.

1. He Made Some Terrific Muscle Cars

Although DeLorean is best remembered for the later car that bore his name, in the early 1960s he was one of Detroit’s biggest stars. As chief engineer at Pontiac, he helped transform the division from a maker of practical, conservative cars into one of Detroit’s leading producers of muscle.

DeLorean received credit for a slew of practical innovations like concealed windshield wipers and vertically stacked headlights, but his major coup was dropping a giant 6.4-liter V8 engine into a Pontiac Tempest. The souped-up new model became known as the Pontiac GTO, one of Detroit’s most legendary muscle cars. Pontiac also introduced the Firebird under DeLorean’s watch before he eventually left the division to take the reins at Chevrolet.

2. The DeLorean DMC-12 Wasn’t So Great

Marty McFly’s ride may have been pretty sweet, but the DeLorean DMC-12 wasn’t much of a car unless you sprung for the flux capacitor option. Production of the stainless steel car began in Northern Ireland in 1981, and drivers began complaining almost immediately.

The DMC-12 looked fast, but anyone who got behind the wheel quickly learned that the car was dreadfully slow. For starters, the car’s small engine only produced 130 horsepower, and the stainless steel paneling that gave it such a distinct appearance was heavy. Thanks to its high weight and puny engine, the exotic car could only groan from 0 to 60 in a sluggish 10.5 seconds.

The DeLorean DMC-12 didn’t just earn poor grades for performance, either. The dye from the floor mats would rub off onto drivers’ shoes. The iconic gull-wing doors had a habit of becoming hopelessly stuck. The unpainted stainless steel body looked really cool, but it was nearly impossible to keep clean. In other words, the car wasn’t fun to drive, wasn’t pleasant to ride in, and was almost always dirty. What a combo!

When the market for slow, expensive, breakdown-prone cars never materialized, DeLorean ceased production after just three model years. Only around 8,900 DeLorean DMC-12s ever rolled off the assembly line.

3. He Had Some Big Time Investors, Though

Getty Images

Although the car DeLorean eventually produced was a notorious flop, he parlayed his muscle-car experience as the man behind the GTO and other automotive legends into investments from some big names. Early investors in the DeLorean Motor Company included Johnny Carson, who chipped in $500,000, and Sammy Davis, Jr., who went in the bag for $150,000. The British government invested $140 million in the company in the hopes that a job-creating production facility in Belfast would tamp down sectarian violence and stimulate the local economy.

All of these investors probably rued their decision to break out their checkbooks for DeLorean, but Carson probably had the biggest regrets. His experience with the DeLorean DMC-12 started on a bad note; the first time he took one for a test drive around the block it broke down. Worse still, Carson was behind the wheel of his 1981 DMC-12 when he was arrested for driving under the influence in 1982. Carson eventually unloaded his DeLorean at auction in 1985 for $18,250.

4. He Had Bigger Problems than His Failing Business

Getty Images

The rapidly sinking DeLorean Motor Company wasn’t even DeLorean’s biggest headache in the early 80s. His major concern was an October 1982 arrest in which he had been videotaped buying cocaine in Los Angeles. Drug agents alleged DeLorean was conspiring to smuggle $24 million worth of cocaine into the country, and he was even seen on the tape referring to the blow as “better than gold.”

Despite this apparently damning evidence, DeLorean and his lawyers argued that the car mogul had been entrapped by the Justice Department. The defense’s case rested on the assertion that yes, DeLorean had made a bad decision in his efforts to save his foundering company by smuggling drugs, but he only agreed to the scheme after government agents went out of their way to entice him into the crime. After 29 hours of deliberation, the jury agreed and acquitted DeLorean in August 1984.

5. He Cultivated His Image

Getty Images

DeLorean made sure his cars looked cool, but even more importantly, he made sure John DeLorean looked cool. When DeLorean first rose to prominence in the 60s he became known as a swaggering bad boy with dyed-black hair, big sideburns, and unbuttoned shirts. As the head of Pontiac, DeLorean became a show-business fixture in Hollywood who dated starlets like Ursula Andress.

Some of DeLorean’s image obsession paid off, but it tended to veer into the realm of hilarious narcissism. His 2005 Washington Post obituary noted that one of his ex-girlfriends claimed her Christmas gift from the carmaker was “a leather-bound portfolio featuring photographs of himself.”

DeLorean literally took his rock-star image to his grave. The final sentence of his New York Times obituary read, “In his casket he wore a black motorcycle jacket, blue jeans and a denim shirt. A pair of shades was tucked into the zipper.”

This post originally appeared in 2011.

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


Manuta/iStock via Getty Images

Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
Image SourceiStock via Getty Images

Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

Getty Images
Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

SECTIONS

arrow
LIVE SMARTER