Thursday, June 30, 2016

Beef and Pork mince, Olive, and Raisin Taco filling recipe (Tacos de picadillo)

This recipe is adapted from "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" by Roberto Santibanez with JJ Goode.


Enough for 24 tacos

Ingredients

  • olive or vegetable oil, 3 tbsp
  • white onions, diced, 2 cups
  • salt, 2 tsp
  • garlic cloves, 3, finely chopped
  • ripe tomatoes, 1kg (2 1/4 lb), cored and chopped
  • dried bay leaves, 2
  • dried thyme, 1/2 tsp
  • sugar, 1 tsp
  • apple cider vinegar, 2 tsp
  • beef mince, 450g (1 lb)
  • pork mince, 450g (1 lb)
  • ground black pepper
  • pimento-stuff manzanilla olives, 1/2 cup, halved (or sliced, if large)
  • raisins, 1/4 cup
  • pickled jalapeno chilies, finely chopped, 3 tbsp - including a little of their liquid
  • capers, drained, 1 tbsp
  • slivered almonds, 1/4 cup
  • chopped coriander, 1/4 cup
  • flat leaf parsley, chopped, 2 tbsp
  • fresh spearmint, chopped, 2 tbsp
  • for serving

Directions
  • Heat oil in a medium pot over medium-high heat.
  • Add the onions and a generous pinch of salt, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
  • Add the garlic, cook for a minute, then add the tomatoes, bay leaves, thyme, sugar, vinegar, and 1 tsp of the salt.
  • Let the mixture come to a boil, then lower the heat to maintain a vigorous simmer, and cook, stirring occasionally, until almost all the liquid has evaporated, about 45 minutes.
  • Transfer the mixture to a bowl.
  • Wipe out the pot, set it over high heat, and when it's hot, add the beef and pork mince without any oil.
  • Season with black pepper and 3/4 tsp of salt.
  • Cook, stirring and breaking up the meat, until it is cooked through, then add the oilves, raisins, pickled jalapenos, and capers.
  • Cook until the liquid from the meat has evaporated, about 5 minutes.
  • Add the tomato mixture and lower the heat to medium.
  • Cover and cook until the flavours have melded, about 5 minutes, then stir in the almonds and herbs.
  • Serve alongside warm corn tortillas and top with sliced canned pickled jalapeno chilies, crumbled queso fresco, and slices of avocado.

Also a good filling for tortas, enchiladas, chilies rellenos, or for on top of rice.

Sunday, June 12, 2016

Roasted Poblanos and Cream taco filling recipe

This recipe is adapted from "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" by Roberto Santibanez with JJ Goode.


 Enough for 8 tacos

  • poblano chilies, 570g (1.25lb - ~3 large)
    • substitution: green capsicums + 1 jalapeno chilli
  • olive or vegetable oil, 1 tbsp
  • white onion, 1/2 medium, thinly sliced into half-moons
  • salt, 1/2 tsp
  • black pepper, 1/8 tsp
  • garlic, 1 clove, finely chopped
  • mexican crema, 1/2 cup
    • subsitution: creme fraiche
  • epazote leaves, 1 tbsp, finely chopped
    • substitution: dried Mexican (or european) oregano, 1/2 tsp
  • for serving

Directions
  • Roast then prepare the poblanos
    • Turn two stove-top burners to high and roast the poblano chilies (or capsicums and jalapeno) on the racks of the burners (or directly on the element of an electric stove), turning frequently with tongs, until they are blistered and charred all over, 4 to 6 minutes.
      • or, grill them under a hot element, turning them once they're blacked on one side, till they're blackened all over
    • Put the poblanos in a bowl and cover with a plate to sweat for 15 to 20 minutes.
    • Rub off the skin from the roasted poblanos with a paper towel or your fingers (do not run the poblanos under water)
    • Cut the chilies open lengthwise.
    • Cut out the stems, seed pods, and veins, and lay the chilies flat.
    • Wipe the chilies clean of seeds, discard the seeds, and slice the chilies into long 1/4-inch-thick strips
  • Fry onions
    • Heat the oil in a medium pan over a medium heat until the oil shimmers, then add the onion, 1/4 tsp of the salt, and the pepper, and cook until the onion is soft and translucent, about 5 minutes.
  • Add garlic then poblanos
    • Add the garlic, cook for a minute.
    • Then add the poblanos along with the remaining 1/4 tsp of salt.
    • Cook for 3 minutes or so.
  • Add crema and epazote
    • Then add the crema (or creme fraiche) and epazote (or oregano).
  • Simmer
    • Let it come to a simmer and cook, stirring, until the crema thickens slightly and coats the poblanos, about 3 minutes.
    • Season to taste with salt.
Serve alongside 8 warm corn tortillas, and top with crumbled queso fresco and (optionally) a fried chili salsa or smoky tomato salsa.

Wednesday, June 01, 2016

Bourbon chicken recipe

This recipe is adapted from the one found on the Tide and Thyme blog.

It creates a rich, caramelised sauce.  Very tasty. 

Ingredients:

  • chicken thighs, ~900g, cut into bite-size pieces
  • olive oil, 2 tbsp
  • garlic cloves, 4, minced
  • ginger (ground or fresh), 1 tsp
  • red chilli flakes, 1 tsp
  • apple juice, 1/4 cup
  • light brown sugar, 1/2 cup + 2 tbsp
    • dark brown sugar will also work fine
  • tomato sauce (ketchup), 1/4 cup
  • cider vinegar, 2 tbsp
  • water, 1/3 cup
  • bourbon, 1/3 cup
  • low-sodium soy sauce, 1/2 cup
    • if you've got regular soy sauce, use a bit less
  • salt
  • black pepper
  • white or brown rice
  • fresh coriander, for garnish

Heat oil over medium-high heat in a large frying pan.
Add chicken pieces and cook until nicely browned.
Remove chicken to a plate and set aside.

Add remaining ingredients to pan, and whisk to combine.
Return chicken to pan and bring to a boil.

Reduce heat to low and simmer for 20 minutes or until sauce is reduced somewhat and thick.
Season to taste with salt and pepper.

Serve over white or brown rice.
Garnish with roughly chopped fresh coriander.

Monday, May 30, 2016

Hainanese Chicken Rice recipe

I have fond memories of having this dish in Singapore and Malaysia, and this recipe works really well.

I've adapted it from Tastemade's recipe (which I originally saw through facebook).


Ingredients

  • Skin-on chicken thighs, 2
    Skin on is important. The fat from it will better flavour the rice, and it provides a nice texture. If you can't get skin-on thighs, you can use skin-on chicken marylands and remove the leg and bones from it.
  • Jasmine rice, 300 grams (~1.5 250ml measuring cups)
  • Water, 370ml (~1.5 250ml measuring cups)
  • Spring onions, 10cm piece
    'spring onions' has different meanings; use the green and white cylindrical ones without bulbs on the ends.
  • Seasonings for chicken
    • Fresh ginger, 15 grams, thinly sliced
    • Soy sauce, 1 tbsp
    • Powdered chicken stock, 2 tsp
    • Oil, 1 tsp
    • Salt, 1 tsp
  • For garnish
    • Fresh coriander
    • Fried onions
      the ones in jars or packets from asian grocers or asian sections in the supermarket. They look like this. Not essential, doesn't matter if you can't get them.
  • For soy-oyster-honey sauce
    • Soy sauce, 1 tbsp
    • Oyster sauce, 1 tbsp
    • Honey, 1 tsp
  • For chili-fishsauce-lemon sauce
    • Sweet chili sauce, 2 tbsp
    • Fish sauce, 1 tbsp
    • Lemon juice, 1 tbsp
  • For ginger-fishsauce-seasame sauce
    • Fresh ginger, 2 tsp, grated
    • Spring onions, 1 tbsp, minced
    • Fish sauce, 1 tbsp
    • Sesame oil, 1 tbsp
    • Sugar, 1 tbsp
...if you want to save a bit of time and effort, you could make only one or even none of these sauces.  The dish by itself is quite flavoursome.

Wash the rice.
In a large pan, combine the rice, water and the seasonings for the chicken (ginger, soy sauce, chicken stock, oil, salt).
Give it a quick mix so ingredients are well combined.
Place the chicken thighs (skin down) on top, then the spring onion piece on top of that.

Cover and cook over high heat until boiling.
Turn down the heat to low and cook for 12 minutes.
Turn off the heat and let it sit covered for 10 more minutes.
(Check the chicken and rice are adequately cooked - cook longer if necessary).

Slice the chicken into 1 cm pieces and set aside.
Discard the spring onion stalk and mix the rice to combine the flavors.

To make the sauces, simply combine the respective ingredients into three separate bowls and mix well.

Put a mound of chicken rice onto a platter and place cut chicken on top.

Serve with the sauces along with some fresh coriander and fried onions.

Monday, May 16, 2016

Improving the spread of truth in the information ecosystem, and more applied cases of reasoning errors

We live in a big 'information ecosystem'. This includes means for storing and communicating information, such as email, web-sites, the mobile phone networks, mass media like tv and radio, and libraries. These enable us to store information in a kind of common pool that others can access. They enable us to discover and learn new information. Schools, universities and other institutions also play a big part of the information ecosystem.
 
There are finer-grained or more specific elements, too. Regarding the web, there are technologies such as the HTML, and the links it is based on, and search engines. There are sites like Reddit, Facebook, Google News and Wikipedia. There are all the ways we can express data, information and knowledge, whether in relational databases, to different mathematical formalisms, and many others.

Also part of this ecosystem is the actual information content. The information in today's ecosystem is much different, and expanded, compared to what it contained 500 years ago. There are also institutions and practices such as the scientific method.

This description has just scratched the surface of all the elements and factors that play a role in the information ecosystem.

Shifting gear, you can look at properties of the information ecosystem as a whole or specific parts of it (e.g. television). How quickly do they enable information to be transmitted? How cheaply? How well do they preserve information over time? Who is able to add information into the ecosystem, and how many people can that added information reach? And so on.

One of my interests concerns the following -- how do the elements of the ecosystem effect the spread of truths and falsehoods? And what can we do to help the spread of truths, and hinder the spread of falsehoods? Not that we could, of course, prevent falsehoods. But what can we do to reduce the degree to which they spread and continue to be propagated among the population?

There are many potential factors that play a role. To give one or two examples, how does the media being run as a business affect things, given that this makes it biased towards content that will help pay the bills? And regarding what could help improve things, I'd think for example that lowering the barriers to accessing information will, in the longer-term, have a positive effect.

I'm interested in how we can design tools and infrastructure to help improve the spread of truths and reduce the spread of falsehoods in the information ecosystem.

Some examples of initiatives in this space:

  • Hypothesis - annotation of content on the web
  • snopes.com - "the definitive Internet reference source for urban legends, folklore, myths, rumors, and misinformation.
  • PolitiFact - political fact-checking site which "rates the accuracy of claims by elected officials"
  • This article by Thomas Baekdal on how journalistic practice should change to address the increasingly misinformed public.
  • ...and you could argue that tools that help provide access to information such as Wikipedia or the Internet, while not designed just for this purpose, are important parts of addressing the issue.

I wrote earlier about an idea that also fits into what I'm talking about: a web-site providing an authoritative source about current scientific opinion. I think that'd be really useful for linking to in discussions and arguments on the net.

Here's another idea.

Alongside lists of logical fallacies and lists of heuristics and biases, I think there's room for documentation of some more applied kinds of mistaken reasoning and justification. These are errors that might be reduced to logical fallacies or heuristics/biases, but are associated with more specific kinds of reasoning.

Here's an example. A government might propose increasing the tax on cigarettes as a means to address the associated health issues. Regardless of whether you think such measures are effective or not, the point of them is to reduce the amount of people smoking in the medium or longer-term. Yet, so often in discussions about it you'll hear people argue against it on the grounds that it's not going to stop people from smoking, as if it was an all or nothing matter.

Again, I'll point out that regardless of whether such a tax is effective for reducing smoking, that is at least its intention, and arguments of the kinds that I mentioned simply get that intention wrong. It's a common pattern that occurs whenever there's any talk of a measure to reduce some thing or activity that is seen (by at least some people) as harmful.

Treating reduction as a matter of outright prevention is an example of these kinds of 'more applied' mistaken reasoning or justification. I'm not sure if this specific case has been given a name or not, but if it has it doesn't seem to be very well known. The same goes for this class of more applied kinds of reasoning errors.

In any case, I think it would be useful to have a name both for the class, and for the specific instances, and to have a web-site that documents them. That way people could link to them in online discussions where they're pertinent. There could be a page for each of these errors, listing real-world examples - such as when measures were proposed that people said wouldn't stop X, but in fact did turn out to reduce the amount of X over time. The examples would be providing evidence that the reasoning is in fact erroneous.

The idea would be to make the site as comprehensive as possible, so that it could become a 'one-stop shop' and gain enough attention that people would actually refer to it practice. 

Some other examples of these kinds of more applied errors. A person has made a claim from their personal experience that X was the case. This claim is disputed, and others argue for its validity on the ground of "why would they lie about or make up X?". There are many documented cases of where people have done just that, so this argument by itself doesn't hold up. Being able to point someone to a big list of such cases could help in getting them to accept that point.

As mentioned earlier, it might be true that underlying these errors are kinds of fallacies or biases, but the point here is not to get at the most fundamental causes of the problems, but to have a resource that maps more directly into the kinds of errors that occur in practice. Such a resource could be more useful to link to in practice.

In addition to a site that documents these applied errors, there could be sites devoted to particular disputed topics (global warming, for example), that look at how such errors appear in discussions of these topics. Because such topics are political, I think it'd be very important to make these discussions of them totally separate from the basic documentation of the applied errors. There could be multiple sites/pages devoted to each topic, as there are likely to be different takes on the applied errors that come up in discussions of them.

.

(if anyone who knows that my PhD is on understanding the nature of information happens to read this, what I'm doing isn't related to the topic of this post. It's concerned more with the fundamentals of what information is and how a system can understand the meaning of the information.).

Wednesday, May 11, 2016

Idle thoughts on taxes, public goods and journalism

Some "thinking out loud"....

Government is, I think, too adversarial towards citizens.  While government needs to make and enforce laws governing the citizenship, it shouldn't be forgotten that ultimately government should be there to help facilitate a good society for the citizenship, rather than being there just as an authority figure.

Like in the way taxes are framed -- as a tedious thing that each citizen has to do for the government, or else get in trouble.  But paying taxes should be seen as a means for each person to contribute to society as a whole.  Alain de Botton has made this point.  He suggests that paying taxes should be treated as a civic good that the government should thank the citizen for, providing a receipt showing how the person's tax money will be spent (e.g. if they payed $5000, that $100 of that is going towards the education system. I'm making these figures up -- I have no idea how accurate that proportion is).

(I saw de Botton make this point in a tweet, but I haven't been able to locate that tweet.  I did however find an article he wrote on similar lines).

This goes the other way, too.  People should see paying their taxes as making a contribution to society.  Helping them to see where their taxes go would help this change of framing.

Shifting topics a bit, taxes seem basically for funding public goods that market forces aren't very good at funding.  Public goods such as research, and particularly basic research.  With such 'public goods', either market forces can't supply sufficient funding, or if they are relied upon too much for funding they can introduce unfortunate biases (that serve the ends of companies...  which isn't necessarily bad, but can be not-ideal in some circumstances).

It recently occurred to me that journalism is a public good that would probably benefit a lot if it was treated as one.  (Assuming that in the country there was adequate and effective funding of public goods -- I'm thinking about an ideal situation here).

At present, there seems to be severe difficulties in obtaining sufficient funding for journalism from market forces.  And there's too much bias introduced by funding through market forces.  One, biases towards content that will bring in money (e.g. clickbait), rather than on quality content.  And two, biases towards what will suit the companies paying the journalists.

In an ideal country, people would appreciate the value that public goods provide to them.  They would appreciate all the benefits that come from research, for example.  And they would be more willing to pay taxes to fund substantial research in the country.  And the government would distribute the research funding in a merit-based (and non-politically motivated) fashion.

Journalism could be treated in the same way.  In the same way that government could fund research in an ideal situation they could fund journalism in a merit-based (and non-politically motivated) fashion.

Sunday, January 24, 2016

Chayote (Choko) taco filling

This is Rick Bayless' Roast Chayote recipe with a few modifications.

They're called chokos here in Australia, but in Mexico they're called chayote.  This recipe has a mild but flavoursome taste that I really like.

If you're wondering how 'chayote' is pronounced, like I was, it seems to be chiYohteh, with the 'oh' rising and the 'teh' quite short.  These videos seem to show an authentic pronunciation.


Ingredients

  • Chayote (choko), 3 large, peeled, pitted & cut into ~1cm cubes (it's better to cut them smaller rather than larger as more of the surface area will get browned, and you won't get mushy bits at the center of the cubes).
  • Olive oil, 1.5 tbsp
  • Salt
  • Cracked black pepper
  • Lime juice, fresh, 1.5 tbsp (or lemon or other tart citrus)
  • Lime zest, grated, 1 tsp
  • Goats cheese, 120g (or a not-too-briny feta works), crumbled
    • I've found that it's better if the goats cheese is not too strong, so a mixture of goats cheese and ricotta works well.
  • for the Green Chilli Adobo used in the recipe (note: this will make more than is required for this recipe -- but that's ok, it's good as a general-purpose condiment).
    • Garlic, 1/2 head, separated into unpeeled cloves
    • Serrano chillies, 4 to 5 serrano, stems removed
    • Corriander, large bunch, thick bottom stems cut off, roughly chopped (about 2 cups loosely packed)
    • Flat leaf parsley, 1 large bunch, thick bottom stems cut off, roughly chopped (about 2 cups loosely packed)
    • Olive oil, 1 cup
    • Salt, 2 generous tsp
       

Instructions
  • Make the Green Chilli Adobo (this may be done in advance)
    • Pan roast garlic and chillies
      • Set a large (25cm) skillet over medium heat.
      • Lay in the garlic and chillies and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chillies and 15 for the garlic.
        • (If you’re really short on time, you can soften them in a microwave: Cut a slit in each garlic clove and combine with the chillies in a microwavable bowl. Cover with plastic wrap, poke a few holes in the top and microwave on high for 30 seconds.)
    • Chop garlic and chillies
      • Cool until handleable, then slip off the garlic's papery husks.
      • Roughly chop everything (no need to remove the chilli seeds).
    • Blend ingredients
      • In a blender or food processor, combine the garlic and chillies with the corriander, parsley, olive oil and salt.
      • Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).
    • Transfer to a jar and pour a little oil over the top.
    • Store, covered, in the refrigerator, where it will last several months.
  • Turn on the oven to 220C
  • Prepare and roast chayote
    • Toss the chayote with the olive oil and about 1/2 tsp salt and 1/4 cracked pepper.
    • Spread it onto a rimmed baking sheet.  You want the pieces to be spread out.  Use two pans if you need to.
    • Put it into oven and roast, turning every few minutes
      ...until the chayote is beautifully browned and tender, about 25 minutes (cooking times may vary.  Sometimes I've had to cook them for 45 mins.  Definitely cook them as long as is required to get the pieces a browned)
    • Remove from oven
  • Toss chayote with lime juice, lime zest, and 1.5 tablespoons of the Green Chilli Adobo.
  • Scatter cheese and leftover parsley or corriander on top
  • This makes a fantastic (soft) taco filling.  Once you've added the filling to the taco, spoon a bit more of the adobo on top.
    • Rick Bayless also suggests layering it with black bean refritos as a taco filling, and also serving it over greens such as baby rocket or watercress, for a robust salad.

Saturday, March 21, 2015

Chipotle and orange juice Chicken taco filling

This recipe is from http://pinchofyum.com/spicy-chipotle-shredded-chicken
I've modified the structure of, and some of the contents of, the presentation.

The chipotles add heat and their smoky bite, while the orange juice adds a nice mild sweetness to balance it.

Ingredients

  • Chipotle chillis (in adobo sauce), 3 (plus 1 tsp of the sauce)
  • Garlic, 4 cloves
  • Oil, 1 tbsp
  • Orange juice, 1 cup
  • Chicken stock, 2 cups
  • Fresh coriander, ½ cup, chopped
  • Chicken breasts, raw, 450g (approx 2 medium breasts)
  • Yellow mustard, 2 tsp

Saute garlic and chipotles
  • Mince the garlic cloves and chipotle chillis
  • Heat the oil in a large pot over medium heat
  • Add the garlic and chipotles; saute for 1-2 minutes, stirring constantly to prevent burning
Make sauce base and simmer chicken
  • Add the orange juice, chicken stock, and coriander and turn the heat to high to bring to a boil
  • Add the chicken breasts; cover and reduce heat to medium-low
  • Simmer for 15-20 minutes or until the chicken breasts are cooked through
Cool and shred chicken
  • Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool.
  • Shred the chicken with a fork.
    • I hold the chicken down with my other hand.  If you haven't shredded meat like this before, the idea is to use the tip of the fork to scrape apart the flesh at the muscle fibres.  So you want to be scraping the fork down through the edge of the meat, with the width of the fork parallel to the direction of the muscle fibres.
Reduce (and add mustard to) sauce
  • Meanwhile, keep the sauce left in the pan over low heat
  • Whisk in the mustard and cook the sauce until it reduces by about half, to get a thicker, more concentrated sauce
    • I find it easier to put the mustard in a cup, and then spoon some of the sauce into the cup, and mix it together there, then pour the contents back into the pot
  • Add the shredded chicken back to the pot with the sauce and mix to combine

The dish's flavour improves a few hours or a day after cooking.

Tuesday, December 31, 2013

My 2013

There's three reasons I wanted to write this.  When I think back on this year, it's all a bit of a jumble of details, and I wanted to get it clearer.  When I think back to what happened in my life in any given year in the past, I can hardly remember any specific details, so I wanted this to be a way to help me remember this year in the future.  And I think it's nice to share a bit about what's been going on in your life.  I always like hearing about what others have been up to.

This is the first time I've tried writing something like this.  I found it very difficult!  It was hard to know what kinds of details to put into it and how to structure it.  Hopefully the experience of doing it this year will make me better at this kind of thing in the future.

(Details about the books, films, TV shows, games, and music I experienced this year are here).

Overall, it wasn't a bad year.  I moved forwards with a number of things.  And of course I have to make special mention of M -- thank you for everything this year.



PhD

I made some solid progress with my PhD.  For the five or so years prior to 2013 I'd been working part-time, but this year I didn't have a job so was able to work full-time on my PhD.  And after nine years of working on it, I finally got over that hump in explaining the ideas and started writing it up, and got through early drafts of several chapters.  I'm aiming to finish it by the end of 2014.

The amount of time it's been taking has weighed on me a bit this year.  It's been nine years of very little money or free time, and a big opportunity cost in terms of career development and life in general.  It feels a bit like life has been put on hold over those years.  But still it is ultimately what I want to be doing, and I still believe there'll be a worthwhile payoff in the end.


Health

The breathing problems, and the consequent sleeping problems, that have plagued me over the last couple of years thankfully started to settle down towards the end of this year, and there's been general improvement in all my health problems (some of the areas where the muscles are ridiculously weak are slowly getting stronger and I'm slowly getting increased flexibility).  But still, those problems had a bit impact on my productivity, and meant I had less productive time each day, and consequently that a larger proportion of it has to be spent on PhD writing.  Which has meant I haven't caught up with friends that much, or done much in the way of other activities, this year.

Half way through the year I discovered, to my surprise, that I'm gluten intolerant.  Long story short, my health has improved a fair bit after getting off gluten (and now that my body has had time to recover, even fairly small amounts of gluten effect me pretty badly).  There is an intriguing link between the gluten and my musculo-skeletal/neurological problems, but it seems there currently just isn't enough medical knowledge about such things.  I'm hoping that in the longer term being off gluten will help reduce those problems.  The next step is to see what sort of tests I can get done and figure out whether it is just an intolerance or Celiac disease. 


Slow Carb diet

When I first started going gluten-free I went on the Slow Carb diet as a means to make it easier to be gluten-free but also just to lose weight.  I managed to lose 13 kgs quite quickly and have kept it off.  The diet is pretty well designed: I never felt hungry, and the weekly 'cheat day', when you can eat whatever you like, helps keep it sustainable. 


The 'cheat day' as a weekly break and day to work on other projects

The weekly 'cheat day' (on Sunday) felt like a little holiday, so I ended up deciding that, instead of working on PhD writing 7 days a week, I'd take Sundays off, which turned out to make a good weekly routine.  On Sundays I started doing some recreational things like watching a DVD, going for a walk, and playing some games.  I'd always tried in the past to make headway on some non PhD projects, but I'd never been able to regularly find the time, but now I spend 2 hours each Sunday on them, which has been great.  This year I was programming a proof-of-concept of my fan menus idea (which is still in progress).


Podcasts and getting back into games

A big part of my day-to-day routine over the last few years has been all my prepartion for getting to bed -- hotpacks, traction and stretches -- so that I can have a chance of sleeping, what with all the bad breathing problems stemming from the musculo-skeletal stuff etc.

At some point this year I started listening to podcasts while doing the stretches.  I ended up listening to ones on Indie game development.  First, the The Game Engine podcast, and then when I'd gone through all of the episodes of that, the Big Sushi podcasts.  I found it inspiring listening to people talking about the process, and hearing about how much more accessible game development is these days (compared to when I was back at uni in the 90s).  Makes me feel like I'd like to have a go at it sometime and try out some of my interactive storytelling ideas.

Over the last 15 or so years I mostly haven't played games much, but with listening to those podcasts and having Sundays off, I started playing some more computer games, particularly ones focused on interactive storytelling.  I wanted to get more of a sense of what's out there.  Partially for the interactive storytelling ideas, but also because games in general seems to be an area where there's a reasonable amount of innovation.  With my interest in education/communication/user interfaces, it's always interesting to see where you can get inspiration from.  Playing more games has meant I've read less this year. 


Noisy Neighbours

This year was my second one spent living at Corinda, which is a fairly nice place.  But our neighbours have been a problem.  After moving from Indooroopilly to avoid problems with horrible neighbours-noise, we've ended up with awful neighbours that are so disruptive and stressful.  Initially the ones from the gray house nearby, who were loud at night and into the mornings.  But they ended up quietening down then moving out.  Now it's the ones at the white house, who are constantly screaming (angrily, at the tops of their lungs) at each other.  Makes it unpleasant living here.

.

Not having a job has meant needing to be fairly frugal.  Didn't do much in the way of activities this year, and didn't go on any holidays.  A few miscellaneous things:

  • Several weddings this year.  In March there was Mark and Adele's over on Stradbroke Island.  Then there were several overseas weddings that I would have loved to have gone to, but didn't have the time or money to do so: my cousin We Chong's, my cousing Pei Li's, and my friend Lehka's.
  • Dad and Debbie were in Western Australia this year.  Dad working up at Pilbera, first working directly on train lines, then surveying, then managing stores.  Debbie at the store in Fremantle.  Dad come over here a couple of times during year.
  • My four-year old iPhone 3GS stopped working, so I got a silver iPhone 5S.

Overall, this hasn't been a bad year.  I'm glad that my health problems have improved, and finding out about the gluten intolerance has been a big thing for me.  The PhD has been a really long journey and I'm really looking forwards to getting it done within the next year or so.

Sunday, December 22, 2013

My 2013 in books, games, film, tv and music


What I read (saw, played, etc) in 2013.  Most of these weren't released in 2013, though.


My top picks, the ones that stood out:

  • The game "The Walking Dead" (season 1)

    Though I still don't think interactive storytelling has truly lived up to its potential, The Walking Dead does a pretty damn good job.  It's a pretty powerful experience.  Even if you don't like computer games, it's worth taking a look at.



  • The movie "The Treasure of the Sierra Madre"

    Deservedly a classic.  Quite enjoyable, never too predictable, and has a good ending.  I really liked how it felt quite naturalistic, with the plot arising organically from the situation.



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Also worth a mention
  • Books
    • I didn't get to read that many books this year, but out of those I did, the best ones were:
    • Cider With Rosie, by Laurie Lee. Nice memoir of childhood in Cotswold village in 1920s. The writing is mostly pretty good.
    • The Main Dish (Kindle Single), Michael Ruhlman. Interesting look at how, to the author's surprise, he ended up becoming a food and cookbook author. Well written and pretty funny.
  • Games
  • Films
    • Kumare. Pretty interesting and thought provoking.
    • Indie Game: The Movie. Doco about the journey of some indie-game developers as they're making their games.
    • Jiro Dreams of Sushi. Interesting doco about Jiro Ono, a master sushi maker, and his philosophy on work and striving for perfection.
    • Unforgiven.  Quite good.  Been wanting to see this movie for so long - glad I finally got around to it.
    • Once Upon a Time in the West. Style wins over substance, but a pretty good triumph. Visuals and music were excellent. Intriguing all the way through.
    • The Good, the Bad and the Ugly.   Good, though I liked "Once Upon a Time in the West" (also by Sergio Leone) a little more.
  • Music
    • I didn't listen to much new music this year.  For whatever reason, I just haven't been into music as much lately.  Part of it's that most of the time I'm listening to music I'm doing PhD writing, and I find vocals a bit too distracting, so I only listen to instrumental stuff (mostly electronic stuff) and I don't really know of a good way of finding out about new releases of the sort I like.
    • Tomorrow's Harvest, by Boards of Canada.  It's a good album but I don't like the bleaker aesthetic on it as much as that on their earlier albums.
  • TV shows
    • Derek, season 1.  Ricky Gervais comedy/drama.

Decent
  • Books
  • Games
    • Gone Home.  An admirable experiment interactive storytelling, but ultimately I don't think it works that well.  Worth a look if you're interested in how interactive storytelling can be done.
    • Katawa Shoujo.  A straight-up "visual novel", so pretty much just a matter of reading through it rather than being a game.  Wasn't bad, but targeted more at teens than someone like me (I was curious about these visual novels and this was one people recommended).
    • "Fester Mudd" episode 1 (on iOS).
    • "The Silent Age" episode 1.
    • The Majesty of Colors.  A quick play.  Ok, but nothing special.
    • Proteus.  Ok, but I found it a little dull
    • Sourcery!  I was interested to see what those "game books" are like.  Good presentation and I think good for what it is, but not really my kind of thing.  Even though it is textual, it doesn't feel like a story to me.
    • MIMPI.  Puzzle platformer where you play as a dog.  Some frustrating puzzles and controls can be frustrating, but otherwise pretty decent.
  • Films
  • TV shows
    • Broadchurch, season 1
    • The Shield, seasons 1 & 2.  Pretty decent -- and compared to most tv shows, pretty good -- but it too often relies on improbable escapes from tricky situations.  We decided not to watch the rest of the seasons.  Our search for another show that can stand up to The Wire continues...

Okay


Bit Meh
  • Books
    • The Last Website.  Nice presentation but the story didn't do much for me.  Far too obtuse.
  • Games
    • The Novelist.  An experiment in interactive storytelling that doesn't work.  I mostly agree with these reviews.
    • Galatea.  A textual 'interactive fiction' game.  Didn't find it interesting.
    • De Baron.  Also interactive fiction.  Didn't do much for me.
    • The Graveyard.  Nothing to really engage with in it, so its hard to get emotional impact from it.
  • Films
    • Rashomon.  Interesting idea, but it wasn't well capitalised on.  Dull, and doesn't convey anything interesting through the use of the multiple perspectives.  I've only seen one other Kurosawa film so far, The Seven Samurai, but I thought that was much better.

Lots Meh
  • Books
    • Juniper's Knot.  Lame. Adolescent-quality writing and content, and the way animation/interactivity was used actually detracted from things.
  • Games

Sunday, May 12, 2013

Idea: a remote-controlled car as a modern-day Logo-turtle

Just a random thought.

You could do a modern take on the old Logo turtle-robot, but with a remote-control car whose movement you could program, wirelessly, via a smart-phone or tablet.




If you're not familiar with Logo, the "turtle" was a simple robot on wheels with a pen attached to it.  You sat it down on a big piece of paper and as it moved along the pen traced out its path on the paper.  Logo was the simple programming language used to tell the turtle what to do (e.g. 'move forwards 10 units', 'turn 45 degrees right', 'move forwards 5 units', etc).  You'd write the program then send it to the turtle which would slowly move around according to the commands in your program, and if you programmed it right it could draw out all sorts of shapes and patterns.  The system was for teaching kids the basic concepts behind programming.




A Logo 'turtle'. Image source


But what if instead of the turtle you had a remote-controlled car?  Instead of directly controlling its behaviour with a normal RC controller, you'd control it like the turtle, by writing a program that sets out the movements it should perform.  Specifying this with a smart-phone or tablet would make sense - the instructions could be sent wirelessly to the car.

Compared to the traditional turtle an RC car would be faster, have acceleration and braking, and could travel over rough and varied surfaces.

Instead of being about drawing patterns on paper, it could be about getting the car to successfully navigate the physical environment.  It might be in your backyard, and avoiding trees, going down slopes, traversing small mounds, etc.  Where there's obstacles, the possibility for jumps, and so forth.  Where obstacles could form signposts for a track.

I suspect that, rather than programming it by telling it to move by a certain distance or to turn by a certain number of degrees, you'd want commands like 'move at 75% throttle for 5 seconds' and '50% right turn for 1 second' (where '100% right turn' would mean turn as sharply right as possible, so 50% means turn half as sharply).

The hope would be that kids would find this kind of thing fun.  Rather than having a more abstract goal of drawing certain shapes, they'd have more tangible goals like navigating around the physical space, getting it to do a jump over a curb, etc.  That a remote control car can go pretty fast would hopefully make it more exciting, too.

I would imagine that if a bunch of kids got together and they had several of these cars, they could try and race them or set up some other kind of competition (e.g. trying to get the cars to ram each other, maybe to knock one over).

Electronics are so much cheaper these days, so I imagine that cost or getting the necessary parts to do something like wouldn't be too much of a barrier.  (And if you are wondering whether I have any thoughts about trying it out, I don't.  It'd be nice to try but I'm working on other things at the moment.  Just thought I'd get the idea out there).

----

Of course, there'd be a lot more to think about to think this through properly.  E.g. Logo has the equivalent of procedures, which can be useful for drawing shapes and patterns, and these are a form of abstraction you want to teach.  Would there be some motivation for utilising procedures if the focus wasn't on drawing patterns?  There could be, especially if you set up an obstacle course for the car that made them useful.


Edit: this idea could also be applied to drones.

Thursday, May 02, 2013

Allowing wiki-style edits on every single web-page

As everyone knows, anybody can edit any page on Wikipedia.  What if anybody could also make edits on every single page on the internet?

I mean every - a corporate site's 'about' page, their CEO's bio page, the Amazon.com description of a book, a post on someone's personal blog, a news story.  Anything.

Sound crazy?  No doubt about it.  But here's a slightly less crazy way it could be handled:

  • Edits don't change the public version of the page.
      
    • All edits are publicly accessible via a standard [edits] link on each page, and the page owner gets to choose whether to accept, reject or ignore any of them.
        
  • You must log-in with a public identity (Facebook, Google+, etc) to make an edit.
      
    • To help deal with trolls.
Why let anyone edit any page?  For the same reasons Wikipedia does: to allow people to suggest corrections and enhancements.

People like feeling that they've made a contribution, and if their contributions are useful and get taken up that can add to their reputation.   Such a system would help better harness the talent out there.  Or such is the hope.

Some slightly more technical points:
  • The site owner could possibly even mark someone's edits as trolling, where both the edits and who marked them as trolling are public information, and if people's edits across the internet were aggregated it might further discourage trolling.
  • What if the changes a person suggests concern information that comes from a database rather than a static page?  If the page owner thinks it's a good contribution then they'd have to change the relevant data in the database.
Obviously there'd be various technical issues in implementing this.  Presumably these days storage space for the edits wouldn't be much of an issue.  Perhaps the ability for storing each person's edits for a page could be handled by a standard feature of the web-server.  Naturally there'd be issues with how the editing interface is provided, how the edits are described, etc.  This post is more just about the general idea rather than all of the hurdles it'd have to overcome to make it practical.

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EDIT 5 May 2013: I originally used Wikipedia as a model for this idea.  Github is another model you could think of it in terms of.  On Github you can fork anyone's project to make improvements to it.  Doing so doesn't effect the original project.  You can send the owner of the project a pull-request suggesting for them to incorporate your changes.  They can ignore that if they wish, but if they decide they like your suggested changes they can make use of them.  What I'm suggesting is a standard, structured way for anyone to suggest changes to a web-pages.

Tuesday, April 23, 2013

Things to try: tequila edition

Until recently, my only experience of tequlia had been tequila shots and the 'lip, sip, suck' (salt, tequila, lime) drill.  I didn't know that shots typically used just one type of tequila, and that there are other types with different types of flavours.

Silver (or 'white') tequila is what they normally use in shots.  Silver tequila is un-aged and has a rawer, more vegetal taste.  All the other types are aged.








There's Reposado which is aged for less than a year.  ~AUD$40-50 upwards






Añejo which is aged for one to three years.  ~AUD$70 upwards (often over $100).  There's also an Extra Añejo category, which is aged even longer.



Gold tequila (known as Joven or oro tequila) is a mixture of a silver tequila and an aged tequila.





Trying them.

Reposado tequila has a nice smooth, earthy flavour.  I reckon it goes best 1:1 with some soda water.  The slight bite of soda water suits it (soda water is preferable to mineral water, which is preferable to still water).  You can also sip it straight.  Of those I've tried, El Espolon is my favourite, el Jimador is decent, and I'd steer clear of the Sierra reposado - it's not very nice.

I haven't tried an Añejo yet, but presumably it's similar to a Reposado.

I find Silver tequila goes well with generous amount of soda water and a dash of lime juice, or with tonic water.


Other things.

Watermelon wedges soaked in Reposado tequila tastes great!

If gluten is a problem for you, good quality tequilas are 100% gluten free.  Tequila is made from the blue agave plant, and the good quality tequilas will say "100% blue agave" on the label - these are completely gluten free.  If the label doesn't say that, then the tequila will be a Mixto, which includes other ingredients, and these mightn't be gluten free.  More info.

Oh, and this is what blue agave plants look like:


the 'hearts' of the plants, from which the tequila is made. source.


Wikipedia page on tequila

I'd like a 'Lessons Learnt' episode of Grand Designs

It must be Grand Designs season on this blog, coz this post makes two in a row about the show.

That show's been going for over ten years and they've probably featured around 100 homes.  So what are the lessons learnt?  Are there any lessons to be learnt?  Any common patterns to successes or to failures?  Any other types of patterns (concerning: aesthetics, construction materials, amount or type of planning done, use of experts, etc etc)?

It could make for an interesting episode.

Thursday, April 11, 2013

Visually comparing the different stages of a house's construction

I was just watching the tv show Grand Designs.  It's nice to see the development of a house from plans, through construction to the finished design.

One thing I find, though, is that it's always hard to connect the before and after.  You see the after shot and it's hard to remember what that spot looked like at different stages in the construction, and it made me think about how you make those details more apparent.

They could show the exact same shot -- with the camera in the exact same location, pointing in the exact same direction -- at different points in the house's development, starting with the empty site, when the foundations are up, when the wall frames are up, when the roof and walls are done, and when it's fully furnished.  They could run through them in chronological order, transitioning between them by fading the current one out and at the same time fading the next one in, so you could see a bit more of the relationship between the two.

Such a technique could also be employed on moving shots, such as a shot that sweeps across a room, or one that starts at one end of a long room, facing towards the other end of the room, and then moves towards the other end of the room.  As the camera moves along, the imagery could seamlessly progress between the different stages of the development.

And of course such techniques lend themselves to some sort of interactive presentation on a web-site.  (It makes me think of these interactive before-and-after photos of the recent Brisbane floods.)

Tuesday, January 22, 2013

The perfect martini

At a friend's James Bond-themed party I discovered how much I like martinis.  There's something that really works about that combination of gin, vermouth and olives, making a flavour truly "greater than the sum of its parts".  Afterwards, I set out to try the different variations on martinis to see which ones I liked and which I didn't.  This is what I learned.


Lets look at the three ingredients.


Gin

While gin's the classic base for a martini, some people like to use vodka.  To my taste that's losing out on a lot of flavour - you're basically making a different kind of drink.

It's important to use a reasonably good gin for a martini because it's the main ingredient.  While a cheaper gin can be fine in a Gin & Tonic, because the tonic water has a stronger flavour, it can ruin a martini.  I tried using Vickers gin once and the result wasn't that nice.



Vermouth

Some people have their martinis with none or almost no vermouth - that is, 
they're basically having straight gin.  All I can say is prefer the 
combination of gin and vermouth to just straight gin.

There's three common types of Vermouth
  • Sweet (aka 'Rosso', 'Rosato', 'Italian')
  • Semi-sweet (aka 'Bianco', 'Blanc', 'White')
  • Dry (aka 'French')
Cinzano Rossi Vermouth Martini & Rossi Rosato Vermouth

Cinzano Bianco VermouthMartini & Rossi Bianco Vermouth

Cinzano Extra-dry VermouthMartini & Rossi Extra-dry Vermouth


There's lots of different brands of Vermouth.  Cinzano and Martini & Rossi (labelled just as "Martini") seem to be the most common here in Australia.  The Martini & Rossi sweet vermouth (their 'Rosato') is a noticeably sweeter than the Cinzano sweet vermouth (their 'Rosso').

Most recipes seem to refer to only the sweet and dry vermouths.  The Bianco vermouth is often called a sweet vermouth, but it's less sweet than the Rosso/Rosato.

The different types of vermouth don't just differ in terms of how sweet they are - they each actually have a fairly different flavours.

The Rosso and Bianco vermouths have stronger, more fragrant flavours.  In comparison, I find the flavour of dry vermouth a bit flat.  For me, the Bianco has the nicest flavour.

The classic martini uses dry vermouth, but I actually prefer it with bianco vermouth.  I like its flavour more, and the slight sweetness it adds.

The other thing about vermouth is that it's only around 15% alcohol, so it should be kept in the fridge not on the shelf.  Apparently an opened bottle will maintain its flavour for a month or two in the fridge.



Olives

I skewer three olives on a toothpick and drop that in the glass.  Lemon peel can also be used [2], or even cocktail onions (in which case, the drink is called a Gibson), but I don't think their flavour suits it as well.
[2] to make a lemon-peel twist use a fruit peeler to peel the rind off a lemon.  Start at one end of the lemon and work you way around its circumference in a spiral - just like you would when peeling an apple.  You can get enough peel for several drinks from the one lemon.



Temperature

Martini's taste better very cold, so you want keep all the ingredients cold.  They don't taste that nice if they're only slightly cool.  Keeping in mind that the drink will warm up in your hand and that it'll take a bit of time till you've finished drinking it, you want to get the initial ingredients as cold as possible
  • keep the vermouth in the fridge
  • keep the gin in the freezer
  • keep the martini glass in the freezer



My perfect martini recipe

A ratio of 5:1 of gin to vermouth.
  • 2.5 oz/shots good quality gin
  • 0.5 oz/shots bianco vermouth
  • 3 stuffed olives, skewered on a toothpick.
Add the gin and vermouth and lots of ice (enough to at least cover the liquid) into a cocktail shaker.  Shake vigorously for about thirty seconds. (You can also just stir it for about the same amount of time.  I'm not sure if shaking vs stirring makes much of a difference to the flavour).  One thing this does is adds some water into cocktail.  Pop the olives into a martini glass and then strain the cocktail shaker mix into it.



Variations

  • The best variations I've come across
    • Cranberry martini (tastes good and has quite a nice colour)
      • 2 oz gin : 0.5 oz vermouth : 2 oz cranberry juice
      • Fresh, frozen or dried cranberries for garnish
  • Others
    • Add a little extra olive brine to make a 'Dirty Martini'
    • There's all sorts of variations on the ratio of gin to vermouth. E.g. a 50-50 martini uses equal quantities of gin and vermouth (you could use 1.5 oz/shots of each).
    • Cranberry Lime Martini (this one was a bit sharp for my tastes, but a friend really liked it)
      • 2 gin : 2 freshly squeezed lime juice : 2 parts cranberry juice
      • Lime wedge for garnish
    • Breakfast Martini (thought this one wasn't bad, but didn't think it was that great).
      • 2 gin : 0.75 cointreau : 0.75 lemon juice. plus 5ml orange marmalade
      • orange twist to garnish
    • There's two variants that add orange juice: the Bronx and the Minnehaha.  The difference between them is that they basically switch the vermouth and orange juice ratios.  Personally neither of these did that much for me
      • Bronx
        • 1.5 oz gin : 0.25 oz dry vermouth : 0.25 oz sweet vermouth : 1 oz orange juice
        • Orange slice for garnish
      • Minnehaha
        • 1.05 oz gin : 0.75 oz dry vermouth : 0.75 oz sweet vermouth : 0.25 oz orange juice
    • Marguerite
      • 2 gin : 0.75 dry vermouth. plus a dash orange bitters
      • Lemon twist to garnish
  • Haven't gotten around to trying these variants yet
    • Broadway Martini
      • 3 Gin : 0.5 Creme De Menthe (ideally the clear 'white' type)
      • mint leaves for garnish (optional)
    • Emerson
      • 2 gin : 1 sweet vermouth : 0.5 lemon juice : 0.5 maraschino liqueur
    • Dirty Blues Martini
      • 4 oz gin
      • 6 green olives stuffed with blue cheese
      • 1/4 teaspoon olive juice (adjust to personal taste)




Here's some other ways you can use vermouth
  • bianco goes quite well with equal portions of orange juice.
  • rosso goes well in equal portions with cranberry juice, and well with cola (though seems to be better if you add a larger proportion of cola).
  • dry goes not bad with pineapple juice.
  • and you can use them for cooking.

Monday, December 31, 2012

Gently-Baked Salmon with Cabbage, Bacon, and Dill

This is the "Slow-Roasted Salmon with Cabbage, Bacon, and Dill" recipe from serious eats.


It's quite quick and easy to prepare and tastes fantastic.


I wouldn't have thought it'd be possible to make salmon come out so soft and succulent, but baking it at low temperatures works wonders.  And the mild sweetness of the cabbage cooked with bacon really compliments it.


  • savoy cabbage, 1 head (halved, cored, and roughly chopped)
  • bacon, 6 slices
  • onion, 1, diced
  • water, 1 cup
  • salmon fillets, 4 (4-6 ounces each, skin removed)
  • fresh dill, chopped, 1 teaspoon (plus more for garnish)
  • olive oil, 4 tablespoons 
  • butter, 2 tablespoons
  • lemon juice, from one lemon
  • salt and pepper to taste


Preheat oven to 120 degrees celsius (250°F).

Cook the cabbage
  • In medium saucepan, place bacon and heat over medium. Cook, stirring occasionally, until fat is rendered from bacon and bacon is beginning to crisp.
  • Add onion and cook for an additional minute, then add cabbage and water.
  • Bring to a boil, then simmer until cabbage is tender, 20-25 minutes, adding more liquid if necessary.
  • Once very tender, season with salt, pepper, and half the dill.

Prepare and cook the salmon
  • In the meantime, season salmon fillets with salt and pepper and place salmon on non-stick sheet pan.
  • Drizzle olive oil over fillets, top with half the dill, and finish with small knob of butter.
  • Cook 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish.
  • Remove from oven and drizzle with lemon juice.

Serve
  • Divide cabbage and salmon among plates and garnish with more dill, if desired.
  • Serve immediately.

Books I read in 2012


The best:

Wool - Omnibus edition, by Hugh Howey
Great bit of storytelling


.


Ones that were decent:

We Are All Weird, by Seth Godin
A touch wishy-washy but an interesting, brief look at broad cultural currents.

Rainbows End, by Vernor Vinge
Fairly good, but mainly as a plausible near-future (c 2025) world of pervasive augmented reality & wearable computers.


A number of Kindle Singles, all of which were decent:

My Seinfeld Year, by Fred Stoller
Memoir. A couple of interesting insights into how the writing process for Seinfeld worked.

Gutenberg the Geek, by Jeff Jarvis
A look at Gutenberg as an entrepreneur

Cautionary Tales, by Stephen Tobolowsky
Memoir of bad (but funny) mistakes the author made.

The First Light of Evening, by Mark Ernest Pothier
A day in the life of a guy 3 years after divorce and still dealing with it. Pretty nicely done.

Shakedown, by James Ellroy
Pretty sharply written. Somewhat salicious.


A number of books on ancient Rome, all pretty decent. Working on slowly building up my understanding of history.

Ancient Rome: The Rise and Fall of an Empire, by Simon Baker.
Decent, readable basic overview. Focus mainly on politics and major political figures

The World of Rome, by Michael Grant
This one was a bit less readable than the others, but fairly informative.

Rubicon: The Triumph and the Tragedy of the Roman Republic, by Tom Holland

Julius Caesar, by Philip Freeman

Cicero: The Life and Times of Rome's Greatest Politician, by Anthony Everitt

Antony and Cleopatra, by Adrian Goldsworthy

Augustus: The Life of Rome's First Emperor, by Anthony Everitt


.


Ones I really didn't like. I'd avoid these: 


The Metamorphosis of Prime Intellect, by Roger Williams

Accelerando, by Charles Stross


.


And several that I read bits of but didn't around to finishing. Not because I didn't like them, just didn't get time:

Stop Stealing Dreams, Seth Godin

The Mammoth Book of Best New Science Fiction 23, by Gardner Dozois
I read about 5 stories from this, and didn't think much of most of them.

Pro Git, by Scott Chacon

Poems of Emily Dickinson, series 1, by Emily Dickinson

Tuesday, June 12, 2012

Sweet Red Onion Pasta

This is a Jamie Oliver recipe.  I photocopied it from one of his cookbooks years ago, but I don't know anymore which cookbook it was.

The original recipe is vegetarian, but if you want to include meat some chicken thighs would suit the flavour.  You could add 2 chicken thighs, cut into thin strips.

  • Olive oil
  • Butter, 2 large knobs
  • Onions, 2 white, 3 red (i.e. five in total).
    • Peel and slice
  • Garlic, 1 clove
    • Peel and finely slice
  • Red chilli, 1
    • Finely slice
  • Potatoes, 200g
    • Finely slice
  • Cinnamon, 1/2 a stick
  • Thyme (fresh), small handful
    • Pick the leaves from it
  • Salt
  • Black Pepper
  • Nutmeg, a grating of
  • Fusilli or spaghetti, 450g
  • Chicken or vegetable stock, 250ml
  • Parmesan, grated, 2-3 handfuls of
  • Flat-leaf parsley, a handful of
    • Finely chop

Get a casserole-type pan

Put a drizzle of olive oil and the butter into it.

Slowly fry onions, garlic, chilli and potatoes with the cinnamon stick.  If adding chicken, add the chicken thigh strips now.

Cook slowly for 5 minutes

Then put the lid on and continue cooking for another 5 to 8 minutes until lightly golden (I found I had to cook a lot longer than this).

Add the thyme leaves and season carefully with salt, pepper and a light grating of nutmeg.


Bring a separate pan of salted water to the boil

Add the pasta and cook according to the packet instructions.

Try one of the potatoes to check that it is soft (if not, you've made the slices too thick, but no worries -- just add a little water to the pan and continue cooking until softened).

Drain the pasta, reserving some of the cooking water.

Add the stock to the onions and mush up about half of the potatoes.

Discard the cinnamon stick and season to taste.

Working quickly, toss the pasta with the onions and potatoes, loosening if necessary with a little of the reserved cooking water and add one or two handfuls of Parmesan and the parsley.


When it's all nicely mixed together, serve in warmed bowls.