totient | Recent Entries

If you sometimes read this on Livejournal: that version of my blog is no longer being updated. The canonical source is (and has been since early 2012) at totient.dreamwidth.org.
I don't make private posts. What you see here is what you get. Feel free to subscribe and/or grant access. I'll eventually notice and grant access back but it won't change anything.
All recipes posted here are original. Many of them are still works in progress, even if they say they're not. I may modify them at any time, and I do not generally give notice that I have done so.

A partial listing of recipes, organized by topic:
- East and Southeast Asian:
- South Asian:
- New American:
  - Gazpacho
  - Broccoli and Cheddar Soup
- Ceviche:
  - modern Gazpacho-inspired Shrimp
  - Mexican-style Salmon Nectarine
  - traditional Peruvian-style Haddock
- Soups:
  - Thai Soup
- Desserts:
  - Brown Butter Bananas Foster
- For the Bar:
  - Mint Simple
The "what's this" game is *not* original to me. Older game entries may become more or less difficult as Google Maps is updated. My intent with any puzzle is that about half of the people who attempt it should be able to get the right answer, and that it shouldn't be the same half every time.

Crossposts: https://totient.livejournal.com/184191.html

Visiting New York to see Luna Luna at The Shed in Hudson Yards,

miss_chance and I wanted a good but unpretentious dinner. This was an opportunity to have better Indian food than you can get in Boston and we picked a likely-looking place: Patiala on 34th at 9th. The menu is quite extensive and everything we had was a delight -- this was long enough ago that I don't actually recall the standouts, but I took a lot of notes on their Daal Makhani which I will be applying to my own recipe. It has been a while since I've had that kind of learning experience as a diner and cook and I imagine there are many more such learning experiences available there.

Patiala Indian Grill
371 W 34th St (just east of 9th Ave)
New York, NY 10001
+1.212.564.2974

M-F 1100-1600 and 1700-2030
Sa-Su 1100-2030

Walk-in only and that was not a problem at 7:45 on a Wednesday night, though their other location a block or so away does take reservations.

Mirrored from Bluesky.

Seventy years ago, at the very dawn of the jet age, American Airlines got so tired of taking airline reservations on index cards that they did an absolutely audacious thing: they decided to write a computer program to do it.

In those days this was the sort of thing that only militaries did, and well-funded militaries at that. It cost them fifty million dollars. Those are 1957, gold-standard dollars, enough of them to buy ten or a dozen jet airliners.

A few other airlines also thought of writing computer programs but American's was the best and pretty soon most other airlines were using it. It grew new features, most of which its customers couldn't live without once they had them.

A few decades passed and the system got larger and clunkier. It did an awful lot of things, none of them especially well. And because the underlying technology was so ancient, it was brittle and hard to update and expensive to keep running. But too much depended on it, and so it kept on going.

About twenty years ago, a few very very smart people had enough hubris to think they could replace it. "How hard could this be?", they asked. Ten or a dozen of them sat down to start writing code, expecting it to take a month or two.

A year later there were 250 people working on the project.

Two years and another fifty million dollars later, the project was canceled, having failed to produce a usable airline reservation system.

At least this time they were 2007 dollars, not 1957 dollars.

(this is not a story about airline reservation systems)

Melrose, MA
Somerville, MA
Boston, MA
North Adams, MA
Pittsford, NY
Gaithersburg, MD
Lenox, MA
New York, NY
New Lebanon, NY
Bethel, VT
Old Orchard Beach, ME
Houghton, ME
Lunenburg, NS
Dartmouth, NS
Grafton, NS
Woodstock, NB
South Charlestown, NH

Met up with Julia at 10 this morning and headed to Haverhill for an Arisia art show worksession. Julia had some inventory to do and a meeting to take, and I started on the pegboard.

Some time ago Arisia changed from attaching pairs of pegboard together with zip ties (which we then removed every year) to using heavy duty braided picture wire. A while after that we made some more pairs at a worksession where we were also doing a lot of other work, and I didn't supervise the assembly as well as I should have. A little ways in I noticed some of the assembly being done in a way that could come loose, and got everyone doing it so that it wouldn't, but a few got through and stayed that way for the years since.

So my first task was to find the bad pairs and redo them. There turned out to be three of these. I also sorted pegboard by color and restacked it so that it wouldn't be damaged in transit.

Arisia has two different shades of brown pegboard, and we try to split the show so that one part can be one color and one the other without the difference being noticeable. In the new hotel that split comes out differently from what we've been doing, so we needed to make some more pairs of the darker color (we have quite a bit of unpaired pegboard). This takes a lot longer than checking or restacking pegboard, but I got started, and then when Julia was done with her stuff she joined in. We made a lot of pairs, but only had barely enough wire for the currently planned layout, with one pair to spare.

There are ways to hang pegboards that aren't attached together, and we have zip ties to make pairs the old way, so we packed a few more pegboards into the carts just in case. After all, there may still be small changes to the layout, or damage to pegboard in transit.

So now the pegboard is all nicely packaged up and tagged to go to the convention, along with the other Art Show stuff. And I have a cooking project to play with and a new desk to put together.

I thought shifting my social media presence would result in more posts here. But in fact having a place for short form posts has meant, if anything, fewer posts here.

So if you're newly here, or back here after a long absence, and looking for content from me, it's mostly on Bluesky.

I 100% disagree with the "good people on both sides" narrative. But probably not in the way that you're thinking. The fundamental problem with it is with the concept of "good people".

The problem is that both sides have -- no, consist mostly of -- people who *think* they are being good. Maybe because of propaganda, or complacency, or ignorance, but mostly by actively convincing themselves of it, as people have probably done since the invention of the concept of "good". Just like any cult, deprogramming people who think they're being good when they're not is a lot harder than just telling them they're not, or even why they're not.

There are a few people who know they're on the wrong side but are trapped there. Visibly confronting the issue might help a few of those escape, or help people who aren't trapped take more care not to get trapped. Maybe we're in a place where that is all we can do. But I am more hopeful than that, and less interested in the easy but partial solution.

Which means that we have our work cut out for us.

Walking the High Line in the glorious weather,

miss_chance and I found ourselves looking for an early al fresco dinner and found this amazing Cuban/Asian fusion restaurant half a block from its midpoint.

We had the most delightful wontons, with mushrooms (fried) and with shrimp (steamed). Then we had the excellent chicken empanadas. Then we had oysters, and then because they were out of the duck and despite the large number of other things we wanted to try we had more of the shrimp wontons because they were just that good.

The Calle Dao Mojito with shiso leaf and lemongrass syrup was incredible.

Calle Dao
461 W 23rd St (just east of 10th Ave)
New York, NY 10011
+1.212.414.4104

Hours listed on the web site as:
M-Tu 1600-2200
W-Th 1200-2200
F 1200-2300
Sa 1100-2300
Su 1100-2100
but in practice the kitchen shuts down for most of an hour around 3:30 or 4 to switch over from the lunch menu to the dinner menu, and this does not seem like the kind of place that treats time with the kind of precision the above listings imply.

This is one of my more dangerous superpowers: I am immune to poison ivy, mosquito bites, and similar skin reactions. Mosquitos definitely bite me and the big scary back woods ones that give other people enormous welts will raise a teeny welt on me. When I had the chicken pox as a kid I ran a fever but didn't have any pox (and I definitely had chicken pox, because later I *did* have shingles).

This is dangerous because I can unknowingly have urushiol on my skin and have it rub off on other people if I'm not careful.

Taking a moment to appreciate one of my several superpowers: sleep. I can go to sleep:

in a wide range of temperature, light, and noise conditions
at a wide range of times (sustainably, 14 to 19 hours since I last slept, but I can and do stay up for 30 hours and then sleep for 12 to manage jet lag when taking a redeye)
quickly
soundly
for a set amount of time. That is: If I go to sleep intending to sleep for a certain number of hours, that is how long I sleep, without an alarm.
or, until a subtle alarm goes off, if the amount of time I need to sleep is unknown in advance. The alarm can be well below the ambient noise level.

I also don't need as much sleep as some people: 7.5 hours a night is generally plenty. I can function on 5 hours for weeks or months at a time and 2 hours for about four cycles. That last one only works if the "up" phase of my sleep cycle doesn't exceed about 17 hours, which means it precesses like mad.

What I can't do is go to sleep within 45 minutes of either sunrise or sunset. Something about that light level kicks off my seratonin. It's my sleep kryptonite.

I've had most of these superpowers since birth, but some of them didn't develop until I started a meditation practice back in 2001 or so.

Quoting from The Death and Life of Great American Cities by Jane Jacobs.

Chapter 10: The need for aged buildings.

The district must mingle buildings that vary in age and condition, including a good proportion of old ones.

Cities need old buildings so badly it is probably impossible for vigorous streets and districts to grow without them. By old buildings I mean not museum-piece old buildings, not old buildings in an excellent and expensive state of rehabilitation… but… plain, ordinary, low-value old buildings, including some rundown old buildings.

If a city area has only new buildings, the enterprises that can exist there are automatically limited to those that can support the high costs of new construction….

Chain stores, chain restaurants and banks go into new construction…. Well-subsidized opera and art museums often go into new buildings. But the unformalized feeders of the arts--studios, galleries, stores for musical instruments and art supplies… these go into old buildings. …[H]undreds of ordinary enterprises, necessary to the… public life of streets and neighborhoods… can make out successfully in old buildings, but are inexorably slain by the high overhead of new construction.

As for really new ideas of any kind--no matter how ultimately profitable or otherwise successful some of them might prove to be--there is no leeway for such chancy trial, error, and experimentation in the high-overhead economy of new construction. Old ideas can sometimes use new buildings. New ideas must use old buildings.

Cancellations this year were all places I managed to make it to later in the year.

Berlin, Germany
Reykjavik, Iceland
Somerville, MA
Boston, MA
Melrose, MA
Gaithersburg, MD
Mt. Laurel, NJ
Madison, WI
Milwaukee, WI
New Lebanon, NY
Hudson, NY
Reno, NV
Black Rock City, NV
American Airlines flight 2701
Provincetown, MA
Eastham, MA
New York, NY
Portland, ME

I'm counting the redeye even though more than half of my sleep that night was after getting home, because unlike the bus I took in 2019 I got real sleep on it and not just dozing.

I've had an idea for some time now to make a vegan ceviche using watermelon for the main ingredient. But I didn't want it to just be a fruit salad, and I wasn't sure how that was going to work.

Then when ordering other things from sayweee.com I saw they had Thai basil, which they often don't, and at a good price too. This seemed like a good direction, and sure enough it was.

1/2 a full size seedless watermelon, diced 1cm or a little smaller (about 12 cups) and drained well
1/4 pound Thai basil, minus the tougher bits of stem, roughly chopped
1 large jalapeño, sliced thin, with its seeds
1 avocado, diced 1cm or a little bigger
3 oz lime juice
1/2 tsp salt

The watermelon was still pretty wet and maybe next time I'll try pressing it. But not having done that was handy for solving the fact that I initially oversalted the dish.

If your diners don't all like their food spicy the jalapeño can be served on the side.

Looking for a nice meal in Venice last year,

miss_chance and I called several Michelin-listed restaurants and this was the one at which we could get a table (and in general, it didn't seem like getting a table here would be terribly hard). They were not good about dietary restrictions but the food was excellent and not nearly as expensive as one might expect a meal this nice to be -- we were out of there for less than €150 including wine. And, it's around the corner from the fabulous Teatro Italia supermarket.

I've had two conversations in the last week with people planning travel to Venice and in each case I had to hunt around on my phone to find the info for this place. So:

La Colombina
Cannaregio 1828 (Vaporetto: San Marcuola)
30131 Venezia VE, Italy
Reservations available by email at info@ristorantelacolombina.eu
+39 041 522 2616
Fri-Tue 1230-1430 (but check first, they have occasional other lunch closings as well)
Thu-Tue 1900-2200

in a 2 quart saucier, cook

2.5 oz finely diced yellow onion
in as little oil as you can get away with for 5 minutes. Add

6 oz chopped maitake
and cook for another 10 minutes, which is about as long as it will keep expressing liquid to deglaze the pan with.

Remove from heat and add

2-3 tsp fresh thyme

1/4 tsp ground green peppercorn

1 tsp dark soy sauce (I use Lee Kum Kee), or 2 tsp low sodium Japanese / American style (ie, Kikkoman) soy sauce if you don't have dark (but be careful, the soy has a lot of work to do and not much sodium budget to do it with)

enough, but not more than 1/3, of the broth below that it'll go through a blender. (I use a stick blender, for which this is about 3 oz, but some stick blenders splash a lot with that little material to work with.)

Once it's nice and smooth, set aside (if you used a stick blender, you don't have to worry about getting the pot super clean) and melt

1/4 c Earth Balance
Slowly add in

1/4 c flour

1 Tbsp Better than Bouillon veggie base
and cook until toasted, but don't overdo it.
Slowly add in

1/4 c white wine
and the rest of

3 cups mushroom broth, heated (or you can get away with just water but it won't be as rich)
Somewhere around 1.5 or 2 cups in it will start behaving like a Newtonian fluid again and you can stop being slow about it.
Combine with the reserved mushroom blend. Check for saltiness; you may want to add a little bit more soy sauce.

Yields 3 cups.

Today seems like a good day to remember Cassandra Lease, who was one of the first people to step up to save Arisia in October 2018. Her running for the board was one of the things that convinced me that saving Arisia was even the right thing to do. She was one of the best writers I have ever met, and certainly the best writer I've ever collaborated with.

Cass did not die violently, but I rather suspect that structural violence was a contributing factor to her untimely death in early 2021.

On the way in to Burning Man, my campmates and I stumbled upon this all-outdoor eatery in an unnamed alley in Midtown Reno and had ourselves some delicious tacos. On the way back out we did a search on "best outdoor dining in Reno" and the Internet thought it was the very best thing going. We did also have other quality outdoor food at places like Clary's but nothing surpassed these guys. Highly recommended and I will be going back the very next time I am in Reno.

In addition to not having a name, the alley it's in also doesn't have a numbering scheme despite multiple buildings facing it. The address Google has on Center St is a lie but there's a sandwich board with a helpful arrow located at 24 Cheney St or if you're coming from the south you can come up the alley from 35 E. Taylor St.

Taco Shop
G59R+3P2 (aka 39°31'03.5"N 119°48'29.6"W)
Reno, NV 89501
Tue-Sat 1100-2100 (some sources suggest they're open later on Friday and Saturday)
+1.775.507.7515

Preparing for a group camping trip, I decided I wanted a tasty recipe that met the following constraints:

- No ingredient refrigeration required - shelf stable ingredients only
- No measuring, peeling, chopping, etc required at the time of cooking
- Scalable
- One pot, and generally minimal equipment needed to lighten packing and speed washup
- ~~All cooking can be done over high heat, so it can be made with a poorly modulating camp stove~~ This constraint made the recipe not scale. It now needs a stove that can be turned down.
- Vegan
- Gluten free

Usually recipes this constrained are only tasty if you're on a camping trip. But I made some test runs and I think this one stands up for non-camping use as well, and there are times other than camping that it'll be nice to have such an easy recipe to make.

Pre-measure a spice mix, as follows:
1T Penzeys minced (that is, freeze-dried) garlic
1T dried fenugreek leaves (aka kasoori methi)
2T powdered ginger
1t cumin
2/3t coriander, plus another 2/3t per t of chili powder below
1t lemon pepper
2t garam masala
1t turmeric
1/2t cinnamon
chili powder to taste -- for large groups I usually leave this out, but for myself I like 1/2 t

Put in a pot and bring up to temp, one at a time:

one 13.5 oz can coconut milk (this and the other can are available as pop tops, in which case you don't even need a can opener on the trail)
one 16 oz container salsa (this recipe is intended for Tostitos brand for best availability, but it's also delicious with Ortega. Other simple, no-bell-peppers salsas should be OK too)
one 15.5 oz can chick peas (including the liquid). At large scales, put the liquid in first and bring up to temp separately.
the above spice mix
3/4 cup uncooked, dry basmati rice (this can be measured ahead and put in a container with the spices). This will need to be stirred immediately after adding so that it cooks evenly and doesn't stick to the pot.

Bring to a boil, then simmer, stirring frequently, for 25 minutes. If your stove doesn't simmer well, cover the pot when not stirring to ensure it doesn't lose too much liquid.

Rest for 5 minutes, then serve. Makes enough for dinner for 4 or a side for 10.

So far the largest I have made this is 12x (as a side dish for 120 people), and I am confident it would work at 24x. Past that, post-cooking foodsafety temperature control probably requires splitting the batches rather than trying to do it all in one enormous pot.

"Neal Stephenson books don't so much end as they run out of paper."

My previous recipe results in a Panera style soup (with carrots and onions) and also leaned harder on the quality of the dairy and stock than was suitable for the quality of those ingredients I usually keep around. Recently I had occasion to make it for someone who avoids onion, which was a chance to rethink and simplify the recipe and also move it more towards the Au Bon Pain experience that inspired me to make this soup in the first place.

Make a roux with 1/4c each butter and flour.
Add in 1T of Better than Bouillon chicken base. Cook for a bit to brown the roux a little.
Slowly add in 3c milk, stirring to keep the roux from sticking to the pot. About half way through, the soup will start behaving like a Newtonian fluid again.
Add 8oz chopped broccoli and simmer for 20-25 minutes.
At the end, add 4oz shredded cheese. This can be all cheddar if it's a mild cheddar, but if it's a sharp cheddar then like 1/3 of it should be something else (I used a Petit Basque which is a Manchego style and that worked nicely).

phi

Recent Entries

Navigation

sticky: about this journal

Patiala Indian Grill & Bar

an air transport parable

Where I Slept 2024

approaching

short form

(no subject)

Calle Dao

more superpowers

superpowers

How I used my two minutes of zoning proposal hearing time

Where I Slept 2023

Watermelon Ceviche

La Colombina

vegan mushroom gravy

remembrance

Taco Shop

Chana Masala

Lifted from an unrelated conversation

Broccoli and Cheddar Soup (take 2)

Profile

April 2025

Syndicate

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags