1 Sep 2010

My crab picture used in Brandon Sanderson's The Way of Kings

The Stormlight Archive PortalBook List

The Way of Kings

Book One of the Stormlight Archive

This book will be released August 31, 2010. Description coming soon.

Brandon wrote an introduction for Tor.com here

I got an email today that an image of a crab shell that I sold back in April is now in published form, in an EPIC FANTASY NOVEL:


The book containing the map which uses your image as a partial rough base has now been released. The Way of Kings is an epic fantasy novel by Brandon Sanderson, and if you look on page 94, your crab picture was the basis for the map looking as if it was first scratched into a shell and then made into a charcoal rubbing.

Very cool. Good excuse to go pick this book up.

23 Aug 2010

Irish Soda Bread Recipe

Ingredients

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup butter, melted
  • 1/4 cup buttermilk

 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
  3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

 

Had this as a link on FoodLikeThat, which I will be ditching one of these days. Key things with this seems to be use of both baking soda and powder, and lots of buttermilk.

Made originally for Christmas morning, 2008.

9 Aug 2010

Rouladen

I have watched my mom prepare rouladen many times, and I'm sure I've even helped in the past. But, this is the first time I made them on my own (aside from Rachael's thread wrapping help).

Rouladen as I know it is made from beef. You can usually ask the butcher for rouladen cuts, and many butchers will already have it pre-cut (especially the Freybe Outlet Store on Hastings just off Victoria Drive). You don't pound it flat or anything - it comes cut as thin as you need it to be.

The quantities I mention here are for 16 rouladen. You want to figure about 2 per person and/or to have lots of leftovers, because they are delicious. Aside from the 16 strips of beef for the rouladen, you'll also need:

  • 1 lb of bacon (get something nice, like double smoked European style, but any bacon will do)
  • 4 - 6 large dill pickles (or many smaller baby dills / gherkins)
  • 2 - 3 onions
  • ~8 Tbsp of Dijon or other hot mustard (about a quarter of a jar)
  • something to hold the rouladen together (butcher's string, toothpicks, or random thread from the bottom of your sewing kit)

Mince the bacon and cook it over medium heat (or stick it in the oven) until it's nice and crispy. You'll want to drain the fat / juices as you go (save them!) to make sure it gets crispy. Mince the onions and saute them (perhaps with some of that delicious bacon juice) on low until translucent / tender. Mince the pickles. Once the bacon & onions are done, drain the fat / pat them to soak up some of the fat and let them cool. Once everything is no longer piping hot you can mix all of these things together.

Lay out the rouladen on a counter / workspace and spread with mustard. Do a twist of cracked pepper and salt over each piece of meat as well. Spoon on 2 Tbsp or soon onto one end of the piece of meat. Roll up the meat and secure it. If you're using thread, it's easiest if you do all the rolls, and then have someone help you wrap and tie each bundle.

Remember the bacon juice you saved? Put it in a pan and heat. Brown the rouladen on each side, doing them in batches until they are all browned. Place them in a dutch oven or casserole dish, sprinkling a little flour on them as you layer them in.

Deglaze the pan with water (or beer or wine) and pour over the dish of rouladen. Stir in a Tbsp or so of mustard for a bit more "tang" to the sauce as well as any leftover minced bacon / onion / pickle bits. Add water / liquor as needed so that the rouladen are mostly submerged. Cover and cook at 350°F for 45 minutes or so.

I made this for Lauren's birthday party. We ended up serving it as a "meatatizer" - it was lukewarm and we prepped it by cutting all the thread off and cutting it into slices. The cross section of the rolled meat with the stuffing looks nice on a plate.

Traditionally, you'd have this with potatoes or spätzle, plus some sort of highly cooked vegetable like red cabbage or perhaps some sauerkraut.

9 Aug 2010

Toward a steady-state economy /via @sebpaquet

I think it is. My view on the matter is that the era of economic growth is over, kaput, finished. If you stop for a minute to think about it, you must admit that we live on a finite planet, that we are rapidly using up the available resources, that we are adding ever more pollution to our air, water and land, and that the distance (in time) between the end of the production line and regional dump is growing ever shorter. This cannot continue. Nature shows us that nothing grows forever. What would it be like if children never stopped growing? What happens as insect or animal populations grow? They either level off or experience a catastrophic collapse.

So, if we cannot expect the economy to return to what has been “normal” in our past, what can we expect? I believe that we must, and in fact are right now transitioning toward a steady-state economy, one in which overall quantitative growth is supplanted by qualitative development, i.e., an improvement in the conditions of life that really matter,

There are many good quotes, like "the Butterfly economy" or "Use value is becoming more important than market value".

I learned from reading greaterfool.ca, which is mainly about real estate but also about investing in general, that buying shares in banks that pay dividends earns you more (like 5% more) than sticking that same money into that bank's savings accounts.

Investing in "real" dividends -- CSAs (community supported agriculture) and other co-op models -- is one way to get value directly.

One area that I would like to see some focus on, learned from many discussions with Anthony of Farmstead Wines and Foodtree, is that while production is always local, I believe it is important for us to reward / seek out "good" forms of production wherever they are. Carbon footprint aside, we need to link these global local producers.

6 Aug 2010

Rendering plant in East Van

Through the wonders of Google Maps, I learned that there is a rendering plant a couple of blocks from my house - West Coast Reduction Ltd.

The picture above is a screenshot from a Flash movie explaining the rendering process. Apparently, rendering is recycling. Also, french fries are a 5th food group? Type of animal?

I especially enjoyed being able to click through the separate parts of the rendering process, and how everything ends up as Fight Club-style soap or protein meal for "feed". Fun!

3 Aug 2010

A long time ago, before psychiatry and rum /via @kevinmarks

A long time ago, before psychiatry and rum, I seriously considered a job in intelligence.  Among other things I had some Russian, and I knew another guy who was fluent in Russian and was actively being recruited by the CIA.    He decided not to do it because... his Dad wouldn't let him.  At that time it struck me as curious that you'd be more worried about your dad than the Russians, but I have since understood: we were living in a time where there was no right and wrong, no objective truths, all things were relative except the inviolable Law of Growing Up American:  go to college, then get a job.  Your dad's sole purpose was to make sure you followed that rule.   If you raped a murder victim then your Dad would get you a good lawyer, but if you showed any proclivity towards anything other than a future 9 to 5 in a field he understood, it was your ass.

I'll grant you up front that Scott probably suffers from a mixture of ennui and myopia and absolutely no chance of STDs, who apparently feels neither shame in nor fear about sabotaging his job prospects by appearing in these photographs, to the fury of every American other American who sees them:

This is commentary on an article in the NYT about a college grad that hasn't been able to find a job in 2 years since he graduated. Except, he hasn't started anything himself and he turned down the one he was offered.

Read the whole thing.

Yeah, I don't think that anyone that uses the Internet as part of job screening is going to be hiring Scott.

1 Aug 2010

We've propped up zombie companies that create McJobs

We've overinvested in yesterday's industries to the point that they're now the walking dead - but the cost, of course, has been failing to seed tomorrow's.

We don't have awesome jobs because we've propped up zombie companies that create, largely, McJobs - when they create any at all. Conversely, the incentives for entrepreneurship are drying up, thanks to a broken ventureconomy.

Feeling like there are connected threads between stuff like this and Dave Pollard's thinking on coop economies. Except, I agree with some of the comments over there. The step 1 of company creation by committee is damn hard.

26 Jul 2010

Betty Baguette - fresh sandwiches delivered by bike in Vancouver

Seen via @nickmolnar and others. Clicking through to the web page, there is only a phone number. No email / contact form makes me sad :(

20 Jul 2010

Strathgartney Provincial Park - Disc Golf in PEI

I'm hoping that I'll have time during my trip to play some disc golf. I brought a couple of my golf discs just in case.

15 Jul 2010

European Shopping Tour of Vancouver

I posted this originally on Urban Vancouver, way back in December 2004. I thought I'd move a copy here to make sure I could keep a copy.

About a year ago, I put together a collaborative map of places to buy great ingredients in Vancouver over on Foodists.ca. Here's the map:


View Foodists Vancouver map of key foody locales in a larger map


My parents are both originally from Germany. I grew up speaking German, and we originally lived just off "Robson Strasse" as it was then known because of all the Germans that lived there.

Even today, living in Vancouver, most Europeans don't need to change their diet (i.e. lots of good bread, cheese, meat, sausages, chocolate, saurkraut, etc.) if you know where to shop.

And that's where this post really starts. Read on for the tour of shops to fill your Euro-diet needs (and just really good stores/food in general)

First up, the hidden treasures of European Specialty Importers. They're on 220 Prior Street, which is just off Main by the Georgia Viaduct. If you're coming over the viaduct from downtown, take the offramp as if you're going to Main. Instead of turning on Main, cross it (you're on Prior) and it's the warehouse directly on your right, with a big sign with their name. If it looks like you're pulling up at a loading dock, you're at the right place.

What's there? Well, pretty much any canned or packaged European food -- coffee, tea, saurkraut, mustard (in a tube!), dumplings, etc., etc. There is a small selection of meats and cheeses as well, but we've got another spot for that. Oh yes...did I mention the chocolate? There is an entire cold room (under video surveillance) filled with chocolate (cue Simpson's reference here).

Next stop, Andy's Bakery. A very small store front at 935 Commercial (at Venables) conceals the best "landbrot" (big, multi-pound loaves of German rye) in the city. Nice buns, and a really good dark multi-grain as well. No foamy insubstantial Wonderbread here! If you need a lot of bread, you can call ahead to order.

You may have seen the name Freybe before -- they produce a lot of commercially packaged meat stuff. But, they also happen to have a factory outlet store at 716 East Hastings Street. It is sometimes so busy on Saturdays that they have to lock the doors and only let people in as others leave. Cold cuts, sausages, and fresh meat. Have you ever had meat salad? They have it, and it's delicious.

OK, the car is getting pretty full at this point, but there are still a few bits and pieces we need. Famous Foods is at 1595 Kingsway at King Edward. They bill themselves as "The Original Bulk Food Store", but they have so much more. The "bulk" stuff is nicely packaged dry goods, from great spices to pastas, beans, flour, oats, etc. etc. They have a good selection of meat, seafood, cheese, and even vegetables. The last category is natural products -- environmentally friendly cleaning and hygiene products. Yes, the variety is incredible, and the prices are great, too.

Now I'm going to throw in a couple of bonus links, both on the drive -- Santa Barbara, a store a bit like Famous Foods. Expect to spend as much as 20 minutes waiting at the deli counter for service, but it's worth it. The other one is Norman's Fruits and Vegetables. The owners have produce from local farms in the valley, and you can get masses of produce for really cheap -- e.g. $2 for a 5lb box of roma tomatoes.

What are your favourite food shops in Vancouver? Anyone have pointers for shopping for Chinese, Indian, Thai, or other cuisine/ethnicity ingredients?