Tuesday, June 26th, 2018
Sunday, February 25th, 2018
Recipes inspired by The Left Hand Of Darkness.
I mostly stuck to Le Guin’s world-building rules for Winter, which were “no large meat-animals … and no mammalian products, milk, butter or cheese; the only high-protein, high-carbohydrate foods are the various kinds of eggs, fish, nuts and Hainish grains.” I did, however, add some hot-climate items found in Manhattan’s Chinatown for their space-age looks and good flavors (dragonfruit, pomelo, galangal, chilis, and kaffir limes).
Serve with hot beer.
Saturday, February 24th, 2018
I love, love, love Sam’s comparison’s between cooking and front-end development.
We should embrace the tools we have access to and appreciate our ability to learn, but also realize that maybe a gas stove or a certain design tools might not be for everyone. We have to find what works for our cooking or designing/coding style or the project/meal at hand.
Monday, January 1st, 2018
Food I ate in 2017
Portugal will always be a culinary hotspot for me, particularly Porto (“tripas à moda do Porto” is one of the best things I’ve ever tasted). When I was teaching at the New Digital School in Porto back in February, I took full advantage of the culinary landscape. A seafood rice (and goose barnacles) at O Gaveto in Matosinhos was a particular highlight.
The most unexpected thing I ate in Porto was when I wandered off for lunch on my own one day. I ended up in a little place where, when I walked in, it was kind of like that bit in the Western when the music stops and everyone turns to look. This was clearly a place for locals. The owner didn’t speak any English. I didn’t speak any Portuguese. But we figured it out. She mimed something sandwich-like and said a word I wasn’t familiar with: bifana. Okay, I said. Then she mimed the universal action for drinking, so I said “agua.” She looked at with a very confused expression. “Agua!? Não. Cerveja!” Who am I to argue? Anyway, she produced this thing which was basically some wet meat in a bun. It didn’t look very appetising. But this was the kind of situation where I couldn’t back out of eating it. So I took a bite and …it was delicious! Like, really, really delicious.
Later in February, we went to Pittsburgh to visit Cindy and Matt. We were there for my birthday, so Cindy prepared the most amazing meal. She reproduced a dish from the French Laundry—sous-vide lobster on orzo. It was divine!
Later in the year, we went to Singapore for the first time. The culture of hawker centres makes it the ideal place for trying lots of different foods. There were some real revelations in there.
We visited lots of other great places like Reykjavík, Lisbon, Barcelona, and Nuremberg. But as well as sampling the cuisine of distant locations, I had some very fine food right here in Brighton, home to Trollburger, purveyors of the best burger you’ll ever eat.
I also have a thing for hot wings, so it’s very fortunate that The Joker, home to the best wings in Brighton, is just around the corner from the dance studio where Jessica goes for ballet. Regular wing nights became a thing in 2017.
I started a little routine in 2017 where I’d take a break from work in the middle of the afternoon, wander down to the seafront, and buy a single oyster. It only took a few minutes out of the day but it was a great little dose of perspective each time.
But when I think of my favourite meals of 2017, most of them were home-cooked.
Wednesday, January 4th, 2017
Aaron documents how he posts to his website through his Amazon Echo. No interface left behind.
Saturday, March 5th, 2016
Something to remember the next time someone describes an experience as “seamless” and means it to be positive:
This is the Amazon move: absolute obfuscation of labor and logistics behind a friendly buy button. The experience for a Sprig customer is super convenient, almost magical; the experience for a chef or courier…? We don’t know. We don’t get to know. We’re just here to press the button.
I feel bad, truly, for Amazon and Sprig and their many peers—SpoonRocket, Postmates, Munchery, and the rest. They build these complicated systems and then they have to hide them, because the way they treat humans is at best mildly depressing and at worst burn-it-down dystopian.
What would it be like if you didn’t have to hide the system?
Sunday, August 2nd, 2015
Salt of the Earth
It’s Summertime in England so Jessica and I are eating the bounty of the season. Now is the perfect time for lamb. Yesterday we went to the Open Market and picked up half a leg of lamb (butterflied) from Tottington Manor Farm. This evening, we marinated it with rosemary, thyme, garlic, olive oil, and lemon and then threw it on the barbecue.
While we ate, we listened to a podcast episode. This time it was a documentary about salt from my Huffduffer feed. It’s an entertaining listen. As well as covering the science and history of salt, there were some interesting titbits on salt-based folklore. There’s the obvious one of throwing spilt salt over your shoulder (in to the eyes of the devil, apparently) but there was also one that neither of us had heard of: that offering someone salt at the dinner table is bad luck and warrants the rebuttal “pass me salt, pass me sorrow!”
Well, you live and learn.
Then we started thinking about other salt-based traditions. I have something in the back of my mind about a new year’s eve tradition in Ireland involving throwing bread at the door and sprinkling salt in the doorway. Jessica remembered something about a tradition in eastern European countries involving bread and salt as a greeting. Sure enough, a quick web search turned up the Russian tradition: “Хлеб да соль!!” ( “Bread and salt!”).
This traditional greeting has been extended off our planet. During the historic Apollo-Soyuz docking, crackers and salt were used as an easy substitute. But now when cosmonauts arrive at the International Space Station, they are greeted with specially-made portions of bread and salt.
We finished listening to the podcast. We finished eating our lamb—liberally seasoned with Oregonian salt from Jacobson. Then we went outside and looked up at the ISS flying overhead. When Oleg, Gennady, and Mikhail arrive back on Earth, they will be offered the traditional greeting of bread and salt.
Thursday, June 18th, 2015
100 words 088
Tomorrow is the big day—Responsive Day Out 3: The Final Breakpoint.
All the speakers are in town, safely ensconced in their hotel. To welcome them to Brighton and to get them relaxed for tomorrow, we all went out for a magnificent meal this evening. I hired out the pop-up restaurant Isaac At. What better way to welcome people to Sussex than to sample local seasonal food (and drinks) prepared by an immensely talented team. It was really great—great food, great company; just right.
Now I will attempt to get a night’s sleep before tomorrow’s overload of responsive brilliance.
Sunday, May 31st, 2015
Friday, May 8th, 2015
100 words 047
One of the great pleasures of travelling is partaking of the local cuisine. Today I travelled to Düsseldorf. As soon as I arrived, I went out for ramen.
You might be thinking that I should really be making the most of the pork and potato dishes that Germany is famed for, but the fact is that the ramen here is really good.
Düsseldorf, you see, has one of the largest Japanese populations of anywhere in Germany. It all started in the ’50s when a number of Japanese companies set up shop here.
The result: great ramen in Düsseldorf.
Wednesday, April 29th, 2015
100 words 038
I ate well today. We celebrated Boxman’s birthday with lunch at the Yeoman, a most excellent purveyor of pub food.
Then this evening, Jessica and I went on a double date with Richard and Wendy to the magnificent 64 Degrees. It was a special evening of English food and English wines, in collaboration with local wine guru Henry Butler.
The food was wonderful: oysters, tuna with apples, whelk croquettes, turbot sashimi with fermented butternut squash, asparagus, sea trout cooked like we were in yakitori alley, and thin slices of beetroot with yoghurt for dessert. All accompanied by fine English wines.
Monday, April 27th, 2015
100 words 036
I get home from a day in London, working on-site with a client. I’ve spent the day trying to crack a tricky responsive navigation issue, still hammering away at it on the train back to Brighton.
Once I’m home I crack open a beer—an Arundel pale ale. Jessica is making a fantastic meal of basque chicken (while simultaneously making some chicken stock). We sit down to eat this wonderful dish accompanied by a green salad and a bottle of Rhone wine.
While we’re tucking in, we listen to an episode of Melvyn Bragg’s In Our Time all about cryptography.
Happiness turns to bliss.
Saturday, April 11th, 2015
100 words 020
As I was making my way homeward through the North Laine last week I noticed that a building around the corner from The Skiff had changed somewhat. I saw kitchen equipment where previously no kitchen equipment had been.
Turns out it’s a new pop-up restaurant called Isaac At. It’s only open on Friday and Saturdays, and you have to book online ahead of time. “Why not?” I thought to myself, and booked a table for myself and Jessica.
We just got back and I’m happy to report that it was most excellent—five courses made from local ingredients, beautifully presented.
Thursday, March 26th, 2015
100 words 004
I’m staying with my brother-in-law Jeb in Seattle’s Green Lake neighbourhood. Right around the corner from his house, there’s a great little sandwich place called The Butcher & The Baker.
Yes, the mandatory ampersand is there setting off all the hipster alarm bells but, y’know, I’ve been thinking… if the label “hipster” means good food, good coffee, good beer, good music, or good bicycles, well I’m okay with that.
In the case of The Butcher & The Baker, the food is very good indeed. They could probably slap adjectives like “hand-crafted” or “artisinal” on everything they produce.
They make delicious sandwiches.
Tuesday, May 13th, 2014
A lovely post by Mark on the value of URLs.
Tuesday, September 3rd, 2013
Counting down to dConstruct 2013
It’s dConstruct week—just a few more sleeps to go! The speakers are starting to arrive into town, the conference badges have been delivered, and the epic task of applying hundreds of stickers to hundreds of badges has begun.
The Brighton Digital Festival is already in full swing. Reasons To Be Creative kicked off yesterday so the town is already full of geeks hanging out, drinking coffee, listening to talks and discussing them afterwards over a beer, and generally having a good time—exactly the kind of Brighton behaviour that curmudgeons like Andy and Colly love to hate.
The Immaterials exhibit headed up by Timo is opening at Lighthouse tomorrow. I’ve been walking past in the mornings coming into work and it’s looking fantastic. Although it did lead to a moment of cognitive synaesthesia:
There’s so much going on this week: Reasons To Be Creative from Monday to Wednesday, Improving Reality on Thursday, Maker Faire and Indie Web Camp on the weekend, and, of course, dConstruct on Friday.
I’m so excited about this year’s event! It’s definitely not your typical web conference and it’s certainly not your typical conference line-up. It’s going to be a blast spending the day in the company of such splendid speakers.
If you’re coming to town for dConstruct—or for any of the other wonderful events going on—here are a few tips on some places to eat…
The Guardian recently published a list of the top 10 10 budget restaurants and cafes in Brighton. Seems like a pretty fair sampling. The Seven Bees cafe is recommended for its fry-up—a recommendation endorsed by Lomokev who has eaten and photographed just about every fry-up in Brighton and beyond.
On the weekend, the Brighton and Hove Food Festival will be running its market on New Road and Jubilee Street, right by the locations of Maker Faire and Indie Web Camp, so there’ll be no shortage of tasty treats on offer.
On the day of dConstruct itself, we won’t be providing lunch, but we have arranged for some discounts at nearby cafés and restaurants. Also, it’s a Friday and that means Street Diner will be happening just up the road from the Brighton Dome.
Alas, the weather forecast is looking pretty damp for Friday—even though it’s going to be gloriously sunny until then—so be sure to bring your brolly.
Wednesday, August 21st, 2013
I’m not sure how I managed to miss this site up until now, but it’s right up my alley: equal parts urban planning, ethnography, and food science.
Tuesday, August 20th, 2013
August in America, day seventeen
Today began bright and early with a delicious breakfast at Zazie. Every other time I’ve been to that place, I’ve had to wait in line for ages because on the weekends, it’s a ridiculously popular spot in Cole Valley. Today, being a Monday, there was no wait at all.
But most of today revolved around a later meal. Cindy and Matt reserved a table at Quince, a swanky restaurant that I knew would be good from seeing Larry’s pictures. The problem was I needed a suitably swanky outfit.
Now, I began this American trip with a decent enough ensemble; my Hiut jeans and a matching typically-flowery shirt. But over the course of my travels, those jeans developed a split, then a hole, then a rip. So I picked up a pair of black trousers when I was in San Diego. That’s all well and good, but my flowery shirt is dark blue …dark blue and black really don’t match. So I needed to find a nice shirt, one that would work with a pair of black trousers, and I needed to find them as soon as possible.
That’s why Jessica and I spent most of the afternoon going up and down Haight Street, popping into every vintage or thrift store we came across. In one of those stores, I found a Ben Sherman shirt. Amazingly, it fit me. Even more amazingly, it was just twelve dollars. Bargain!
I feel like there should be alternative fashion shows, where the models sashay down the catwalk and—upon reaching the end—stop and say, “See this shirt? Twelve bucks! Bargain!”
With my shirt mission fulfilled, I shined my shoes, scrubbed up and headed out with Jessica to rendezvous with Cindy and Matt for an unforgettable evening of excellent food and wine.
Thursday, August 15th, 2013
This is a great idea—the Brighton Cookbook Club:
You know when you get a new cookbook, but you only ever end up using two or three recipes from it? Coming along to Cookbook Club means that you’ll get to try a whole range of recipes from one book to see what you fancy, maybe broaden your palate, and have a jolly fun evening meeting others while you’re at it!
Friday, August 9th, 2013
August in America, day six
Jessica and I spent today in full-on tourist mode in Philadelphia, walking its streets and exploring its rich heritage.
Philadelphia, home to the Liberty Bell and the American constitution; the city where the founding fathers toiled at their work, forging a revolution and a country; home to the country’s first library and its first bank; in many ways, the birthplace of the modern world.
Yeah, yeah, yeah. Whatever. Here’s the important part: today I had my first ever Philly cheesesteak.
Every Philadelphian has a very strong opinion about where the best cheesesteak in the city is to be had, and we went with a highly-recommended, very popular spot: Jim’s. There was a line out the door. This is a daily occurrence.
When you eventually get to the point of ordering, you are strongly encouraged to quickly and clearly state your cheese choice and onion preference (a Boolean value). Then you pay. Then you find a seat, if you’re lucky. Then you eat.
On the recommendation of the internet, I went with the cheese wiz option. Technically, I’m not even sure if it’s actually a cheese. But boy, it sure works a treat in combination with the delicious beef and onions. The cheese wiz acted as a mayonnaise-like lubricant as well as a flavour ingredient. All in all, it was absolutely superb. If all cheesesteaks are this good, I can understand this city’s pride in—and obsession with—its contribution to the sandwich world.
After that we wandered around and took in the sights until it was time to meet up with Jenn and Sutter for a beer at sunset while watching an infinite supply of joggers run up the Rocky steps and raise their arms in the air at the summit.