Tim Ferriss is a busy man, having apparently no more than four hours to do, well, anything really. And when your schedule is that demanding, you just can't wait around for your wine to aerate. You need that booze post haste.

Aerating wine after you pour it from the bottle performs the important task of softening the tannin present and reducing the drink's bite. But there's no reason to just pour out the booze and wait. This is the 21st Century, we have machines for that—called blenders. As part of the run-up to his upcoming book, The 4-Hour Chef, Tim Ferriss explains how to maximize the amount of wine aeration in the least amount of time using a simple stick blender. [BoingBoing]