Monday, December 13, 2010

And there was much walking.

That weird b.o. & colored pencil shavings smell is trapped in the Pompadou, just like in the Getty. It was right in the entrance in the Getty, but in the Pompadou it's at the entrance to Gallery 1. Blegh.

After about four hours of walking, the iconic red-flecked exoskeleton of the Centre Georges Pompidou finally peeked around the corner! I could spend all week here! And I just might.

I was ecstatic to discover that one of the two current exhibitions is a combo Piet Mondrian/De Stijl show! I bought my ticket and headed straight to the Gallery, obliviously skipping over the largest modern art museum in Europe, right through that weird b.o./pencil smell and into the exhibition.

Holy crap! I didn't even get through the first room, of like 20, and all these ideas and revelations came busting into my head! I had to walk straight through the rest of the show and back down to the bookstore to buy a pen and pad.

I started writing them down here, but really it's like several pages, and there's a sketch of a frame, and I can't cherry-pick them. Maybe some other time.

Anyway, I stayed there for a couple hours then took the subway to an area foretold to have great bistros. It was about 6pm when I learned that most restaurants in Paris don't open for business until 7, so I had to wander utterly aimlessly around the 6th district for an hour.

I need to sleep now, but here's the rest... Sticking to my "platte du jour" strategy, I had a foie gras appetizer and blanquette de veau for the main course. I think the wine was a Côtes du Rhône.

I hope I can walk tomorrow.

Sunday, December 12, 2010

Paris: Premier Jour

Aujourd'hui, nous avons dimanche.

Most places were closed, mais pas de la Tour Eiffel. J'ai dormi dans l'avion, alors que j'avais faim. So, j'ai d'abord pris le déjeuner, puis je suis allé à la Tour Eiffel.


My delightful concierge, Frederique, recommended little Italian place around the corner for lunch, and as instructed by my friend Holdly, I did order the Pl
atte du Jour, and it was Boeuf Bourguignon served with bread and a side of green beens. Everything was delicious, including the green beans, which were sautéed in garlic butter. The Boeuf Bourguignon was actually a bit too salty, and reminded me of a salty version my own Beef Daube, although it was missing some of the more floral notes I use, namely ginger and lavendar. Still, it was very good, and filling.

Just around the corner was the Eiffel Tower, which on first approach, I realized that, having stupidly left my ATM card in my printer at home when I was making photo copies of all my valuables, I was without cash. And of course, when I got to the front of the line, the lady said she would not sell me one ticket on credit. Even though they're 5 Euros a piece., so back to the hotel I went, and actually that's when I ate, then I grabbed what little cash I had and had it converted by the rapeman behind the exchange counter. He transformed $25 into 14 euros, but that was enough.

The tower was beautiful and cold, and there were people from all over constantly taking pictures of it. The line to use the tram was ridiculous so I went to the really short line where you can just take the steps. I climbed up to the second level, as far as I could go. You need to buy another ticket to go to the very top.

Then walked across the Seine and bought a chocolate and banana crepe and a small coffee, then walked about the Trocadero eyeing people's wears (and wares), and finally stopping to listen to a small choir singing hymns and Chirstmas songs in French, German, and English.


After that I went back home and passed out about 7pm. Woke up at 12am, thinking it wou
ld be much later. Took a sleeping pill, and I'm still up. Tomorrow I need to get to a bank. I found an American Express office at 11 Rue Scribe, which is in Arrondissement 1. After that I'm taking a recommendation on Lunch, and then going to Le Marais, a neighborhood that has the Pompadou Centre, Notre Dame, and lots of exciting boutiques.

Oh yeah, and I almost forgot to tell you about bit of... not sure what to think of this, but you can actually order a hotdog at the Eiffel Tower's concessions stand. Yes, a hotdog. The picture of it on the menu shows it being served on a French Baguette, but still. It's a fucking hotdog! I'm so relieved to know that American Cuisine has found its way into the French capital with such sophistication et de charme!

I'll leave you with a picture taken from La Tour Eiffel facing south, along the Seine, and, if you know where to look, my little Hotel Eiffel Seine, just out of view around the corner from La Maison de la culture du Japon à Paris, which is that glass building just over the left shoulder of that curved building in the middle of the photo.

Tuesday, December 07, 2010

Black Swan

I really can't wait for this movie to come out, but here's the rub... Chances are it's not yet showing in your town, and it's definitely not in my town, BUT it was released in 8 American cities Dec. 3rd, and it WILL be released in two more cities on Dec. 10th... AND WE'RE ONE OF THEM! Oh yeah, the rub? Well, I'm leaving town on Saturday, but I think I might still be able to squeeze in a movie Friday night IF I can get tickets. It's only showing in one theater that I know of so far, and it's the rich people's theater. I mean it's in the rich mall w/the Saks Fifth Avenue and the Sur La Table, which, what a stupid name for a cookware store, and let me tell you they have a $300 omelette pan, but whatever, etc. (yawn).

I heard an interview with Darren Aronofsky on the radio last week and he said that while studying the story behind swan lake, it occurred to him that this is a story about a... wereswan! There! Excuse me? There swan, there castle. Why are you talking like that? I don't know I thought you wanted to. Suit yourself!

Can you tell I'm a little jacked up about this fil'm? I mean Requiem for a Dream is one of my favorite pictures of all time (yes, I've probably watched it a dozen times at least), and here comes this incredibly beautiful, dark, dramatic new work from Aronofsky that just happens to star the woman I'm going to someday marry, and then to top it all off they release these incredible promo posters.

Feast your famished eyes!


Uhguh!

I know, I want them to be bigger images too, so they like completely envelope you, but this blog sucks, so deal w/it.

Friday, November 26, 2010

Ne me quitte pas



Don't quit me! Don't quit me.

Je creuserai la terre jusqu'après ma mort
pour couvrir ton corps d'or et de lumière.

I'd scour the earth unto my death
to cover your body in gold and light.

The words are so intense, and Jacques Brel sings them with such complete devotion, the result is really a masterpiece.


It took me a long time to translate that first line ("I'd scour the earth unto my death") because the translations I found online didn't work for me. I think the words "scour" and "unto" are key.

I also think "don't quit me" or "don't give up on me" works best for "ne me quitte pas," although most translations seem to prefer either "don't leave me," or "don't go away," or something like that. I think that the obvious fact that "quit" is linguistically tied to the word "quitte", and works just fine in colloquial English, should be observed. (Not sure that it's even all that colloquial.)

This page explains the complexity of translating the phrase "jusqu'après" into English. There is a problem with translating between concepts of time here.

Overall This is the best complete translation I've found, and it does use multiple translations for "ne me quitte pas".

It's true that I was introduced to this song 16 years ago by Nina Simone on Verve Jazz Masters 17, but this version has become my favorite.

Wednesday, November 03, 2010

Attractive American

2 oz. Applejack
3/4 oz. Campari
1/4 oz. Crème de Violette

Pour over ice, stir well, strain into a cocktail glass.

Applejack is one of the earliest American distillates. It dates back to the late 17th century, predating Bourbon. It's apple brandy, although the 100% apple brandy version is only sold in small quantities. The type I am using is a blend of 35% brandy and 65% neutral spirit (vodka). Today it's sold by the only remaining distiller, Laird's. It's a superb and inexpensive spirit that you should definitely have on your shelf. It can be substituted into many recipes for whiskey, adding an interesting dynamic to old favorites like the Manhattan.

Crème de Violette was until recently considered to be a dead ingredient. It is now sold at many good liquor stores, and one bottle will probably last you a decade or two... or three. A little bit goes a long way and there's not a lot of recipes that call for it, although it is a divine spirit.

I garnished this with a lemon twist, spraying the oils onto the surface of the drink, but I'm not sure it really needs that. The bright yellow provides a nice contrast to the dark, wine colored drink, but spraying the oils should probably be avoided because the drink works perfectly as is, although it's also good... hm.

Friday, September 17, 2010

Gibberish

I've been up since about 9:30 yesterday working, and yesterday I woke up so late because I had been up until 4 that morning, and so it's been all week. I was just writing the description field for an RPM spec file and drifted off... I snapped to and found this dream-induced flotsam floating in the field:

"This is the base install for APM IEM port configuration. It is composed primarily of canisters of food. They contain living headlamps!"

I was dreaming that I was part of some peaceful, itinerant alien civilization.

Sunday, September 05, 2010

Gloria

Gloria. Laura Branigan. Is there any song that captures the loss of innocence in America quite like Gloria? You may think it happened long before that, like after the Cuban Missle Crisis, or after WWII, or after WWI, or after the dark ages (how old are you?), but I submit that there was a certain self awareness missing from life before mass communication really exploded, and we can probably blame that mostly on the Internet, both a blessing and a curse, and the 80s were the last decade to show people unaware of the camera on them. Even those who were on the stage of the world were not truly on the stage of the world like we are today. They would never move like that, never talk like that. It's quaint. Pre-papparazi, pre-post-mtv.

Laura Branigan looks like a prototypical Irish-American woman too, so that probably helps enforce my sentimentality. I have a huge crush on her. It's silly.

So the analogy... Gloria. You are the innocence we lost. In the new world, there's just no room for you anymore. You're the movie where we all identify who we are. You're the thought that we're all unique. You're the assumption of difference. You're the assumption of stereotypes before we started analyzing them. You're everything before we analyzed the shit out of everything and then pushed it out the back door. You got pushed out too. We know everything about everyone now. You're just too simple, too unaware of the world around you, but that is why you were special. Now you only exist in children before the age of like 10... and that age continues to recede. I guess you also exist in religious fanatics. You'll soon be pushed out of even children, if you haven't already been.



If everybody wants you, why isn't anybody calling?

Because even though you're desireable in a sentimental kind of way, nobody wants to be that oblivious.

It may cause a little wistfulness, but not so much that I don't want everyone else in the world, and I'm talking to you, you poor ignoramouses who still live in a feckless cloud of self-importance, to be aware of how small and ridiculous they are. It may be difficult to deal with but we all dealt with it, the self-examination, and I think we're all that much closer to accepting everyone for whoever they are as a result of it.

And I believe some have pushed beyond it to another bad place. Some are aware of the whole world, but still refuse to accept its homogeniety. Like Glenn Beck, Sarah Palin, Sean Hannity... etc. How could you be a demagogue if you respect your audience? The answer is you can't be. If you sling zenophobia for a living, you do not respect your audience. You consider them to be a bunch of idiots who can't see the world as a place where human beings exist. You erect fences in the most primitive way. You drag your knuckles and beat your chest. You yell loud on TV - good! TV yell good! Lots of people beat chest, sneer at neighbor. Me win money, still world turn.

Thursday, August 19, 2010

Have these drinks... on me... I'll pay when I get there.

Elizabeth's Highball
On broken ice...
3-4 shakes Fee's rhubarb bitters
Fresh lemon juice
2 oz Square One Botanical
1/4 oz (a dash) of Luxardo Maraschino
Fill with seltzer
Stir well

Garnish with a lemon peel first heated w/a lighter to bring out the oils, and then wiped around the rim

Serve in a tall, slender glass.

Didn't try some fresh mint in there, but it would look nice... might taste good too.


The Asshole
On broken ice
3-4 oz Plymouth Gin (the smooth gin)
1/2 oz Chartreuse (green)
3 shakes Fee's rhubarb bitters
Splash of absinthe
bit of simple syrup
fill w/seltzer or just plain water
stir well

"Were you boooooooorn an asshole, or did you work at it yer whole life? Either way it worked out fine, 'cause yer an assssssshooooole tonight."

A few dashes of Regan's Orange Bitters do fine w/this mix. Looks like Mountain Dew.

Monday, July 12, 2010

Thoughts on Socialization

This is just a braindump of questions and hypotheses that have probably already been examined...

Do animals that are more independent when they are young (i.e. less dependent on others) become less social as they age? Are animals that are more dependent in youth remain social in life? Where does a need for society come from? The need for social interaction drives civil behavior, which needs to be a part of any AI participating successfully w/the human race.

Capabilities: A being who is dependent on others to succeed must learn how to interact with civility. A being who is underequipped to deal may develop feelings of hostility from inadequacy (Adam and Eve). A being overequipped may become hostile from arrogance. Are all human beings restricted to this region of capability, or do the least capable and most capable of us possess feelings of hostility that are caused by that condition?

Would an independent AI that developed far beyond human capabilities retain its empathy for mankind if it evolved as mankind does, as a completely dependent being (a baby) into a mature, independent being? Humans remain dependent on society throughout life to survive, but could conditions intersect that would enable an AI to become completely independent from society?

An independent source of energy. Ability to self-replicate. ...

Friday, July 02, 2010

Facing Heaven Peppers

In my journey into the world of Szechuan cuisine, there is one ingredient that I have until now been unable to find, and is absolutely essential for producing the Real Deal, and that is... The Facing Heaven Pepper.

I've wandered through dozens of Asian and international food stores in St. Louis and Los Angeles, calling " yǒu cháo tiān jiāo ma?" and I've scoured the web for leads, but the one thing that finally came through for me was to phone a friend. Or actually send the friend a Facebook message (I mean using the phone to talk is so passé...), and that friend lives in Toronto, Ontario, a multicultural mecca for North America. Seriously, if you've never been there? In some parts of town, Toronto actually has street signs with Mandarin translations. Plus I had the best Szechuan food outside of China there, and actually it may have even been slightly better than the stuff I had in China, so if any town would have them, Toronto would have them. And now, without further ado...

I give you the Facing Heaven Pepper:


Note the Chinese characters on the bottom right corner: . Recognizing those characters is the only way you would know that this is the right chili, unless you could identify them visually.

The beauty of this pepper is that it gives its unique flavor and heat over to the dish, and then just goes to the background, providing exactly the right amount of heat to complement the NUMBING sensation of the Szechuan peppercorns. The overall effect is addictive. ADDICTIVE I TELL YOU!

Even as I write this I am germinating some of the seeds to see if I can grow this beauty in my backyard. Can you even germinate seeds from dried chilies? I shall soon find out...

Saturday, June 05, 2010

I think we should start stalking other people (you don't stalk me like you used to)

I want to hurt you because i love you.
If i want to eat your arm, it's because i love you.
You make me want to puke
and kiss your sweet face.

Wednesday, May 26, 2010

New drink: 21st Century

Equal parts Square One Botanical and Lillet. Add about 3-4 dashes of Angostura bitters.

This is possibly a bit TOO smooth. Goes down like water. I recommend the following modifier:

Healthy dose of green Chartreuse, and all of its "130 Alpine herbs".

I haven't tried it yet, because I don't have any Chartreuse, but I have a feeling it's right on the money.

Saturday, May 22, 2010

New favorite drink: Botanical Cocktail

About two weeks ago I received my copy of Gaz Regan's new book, The Bartender's Gin Compendium. I've been on a huge gin kick ever since my friend Adam introduced me to the Martinez. In the early pages of the book, Mr. Regan describes a drink common to the latter half of the 1800s called the Gin Cocktail. He sketches out a recipe of gin, simple syrup, bitters, and "perhaps a little curaçao or or absinthe." Sounds good!

So, a few days ago I was browsing through the gin section at my local Wine and Spirits retailer, and I saw this thing I had never seen before called Square One Botanical.

From their website:

"Square One Botanical is a bold organic rye spirit, infused with a striking blend of 8 organic botanicals - pear, rose, chamomile, lemon verbena, lavender, rosemary, coriander and citrus peel. This enticing composition of organic fruit, floral and herbs creates a captivating fragrance and offers a seductive taste experience in cocktails."

They say that Botanical is not vodka. Because of its complex infusion, it is essentially a gin, but without the juniper. Gin is defined by its juniper flavor. In fact the word gin is actually a corruption of the British slang word gen, which is short for genever, which is the Dutch word for juniper. Genever was once a style of gin (now beginning to make a comeback) that had a very malty, almost whiskey-like palate, unlike today's highly refined gins. It is also the earliest known style of gin to become popular.

Anyway, not to bore you w/the details (although I do recommend that book), but this new spirit by Square One is distilled identically to gin, but w/out the juniper, which some are saying is a revolutionary idea, and possibly a completely new type of spirit. I'm actually pretty excited about it. So... on w/the cocktail:

Botanical Cocktail
2 oz Square One Botanical
1/2 oz simple syrup
1/2 oz absinthe (been using Pernod)
3-4 dashes of bitters (been using Angostura)

Stir well in broken ice and strain into cocktail glass. Amazing!

Thursday, April 29, 2010

Notes for ripping your own logs with minimal setup

If you're like me you have a very small workshop and therefore must be extremely discriminate about what large tools you fill it with. I have finally developed a fairly reliable process for ripping logs found in neighbors' yards after they fell a tree for whatever reason using only one major power tool: the bandsaw.

You need:

14" bandsaw w/6" riser block (Or bigger. I use a Powermatic PWBS-14CS.)
Wood Slicer resaw blade (The biggest one that will fit on your bandsaw. I use 3/4".)
14" chainsaw (Or bigger)
Scrub plane
Jack plane
Jointer plane
  1. Square up the log as well as possible w/the chainsaw. Be very careful to get the surfaces as flat as you can manage, which is not easy w/a chainsaw. I set the logs on end on a sort of makeshift platform so I can cut all the way to the bottom w/out hitting concrete. Another key element here is to nail a scrap piece of wood to the bottom of the log like an arm, and then lay a bag of dirt, or some kind of dead weight, on the arm. This will keep the log from turning as you saw through w/the chainsaw, which creates a tremendous amount of torque.
  2. Once you get the kind-of squared up log into the shop, use the planes to flatten the flattest side of the log to the point where it will sit stably on the bandsaw's deck while you push it through.
  3. Tune your bandsaw to use the Wood Slicer, which is the most awesome bandsaw blade ever created. If properly tuned, it will cut through like butter. I mean really take your time here or you will be extremely pissed when your blade drifts diagonally into your log. Set the tension high and make sure you have enough clearance. Oil the bearings, whatever you need to do to make that bandsaw cut straight.
  4. Place the log flat side down on the bandsaw deck and rip as straight a line as you can. Repeat this process until you have four flat sides
  5. Now rip your well-squared log into rough boards.
  6. Dimension the boards w/your planes.
You might not need to do the whole chainsaw bit if you can come up w/some great log jig for your bandsaw. I haven't figured one out yet.

This may all sound easy, but it is extremely time consuming to flatten the faces, and the bandsaw ork requires a very good understanding of the bandsaw. Read up everything you can on compensating for drift and properly tuning the bandsaw or you will just waste a lot of potentially great wood.

Ripping found logs is fun, because it's usually really old growth hardwood, which can be ridiculously expensive to purchase, but one problem I keep running into is that the tree was usually cut down due to some kind of insect invasion. You might have to throw away several boards due to bore holes, but there will be some gems in there too.

Tuesday, April 06, 2010

Ahh, that legendary pugnacity!



Irish
c.1200, Irisce, from stem of O.E. Iras "inhabitant of Ireland," from O.N. irar, ult. from O.Ir. Eriu (acc. Eirinn, Erinn) "Erin," which is from O.Celt. *Iveriu (acc. *Iverionem, abl. *Iverione), perhaps meaning "good land." Meaning "temper, passion" is 1834, Amer.Eng. (first attested in writings of Davy Crockett), from the legendary pugnacity of Irish people. Irish-American is from 1832; Irish coffee is from 1950. Wild Irish (1399) originally were those not under English rule; Black Irish in ref. to those of Mediterranean appearance is from 1888.


Aye, 'tis both a gift and a gallows.

Wednesday, March 17, 2010

Allow me to Elucidate my Bracketological Veracity...


You have to click on the image to actually be able to read it.

Yes, I'm a dreamer, but I mean c'mon, hah!? Come on! You gotta rally behind the Mounties when such an unprecedented opportunity presents itself! Oh yeah, Pittsburgh over Syracuse is almost ridiculous, but Pitt did beat Syracuse earlier this season, and dude, a Backyard Brawl for the Championship? Holy shit!

Damian! Hah!? Let's see that bracket!

Tuesday, March 09, 2010

The Martinez

I've recently plunged myself into the world of cocktails. Here is my favorite way to mix a Martinez, the sweeter, darker ancestor of both the Martini and the Manhattan:

1.5 oz sweet vermouth (been using Cinzano)
1.5 oz Old Tom gin (been using Hayman's)
.25 oz Maraschino (been using Luxardo)
1 Maraschino cherry

I like them sweet and on the rocks, so... Pour the vermouth over 6-8 icecubes, and stir until the ice is broken in (rounded off). Pour in the gin and the Maraschino, and drop in the cherry, and shake the bitters bottle three times. Stir well. The cherry will hide beneath the ice.

Now comes the important part!

Pour a little more Maraschino on top, so it floats, and add two more shakes of the bitters.

Delicious.

Stick your nose right in there and take a deep breath. The aroma alone is intoxicating. Once you take a sip you'll want another. And, since you floated that Maraschino, you don't notice that it gets stronger as you continue to imbibe. Yes!

Saturday, February 27, 2010

Tuesday, February 23, 2010

Counting seconds

One Mississippi... Two Mississippi... "It took two seconds." WRONG!

Zero Mississippi... One Mississippi... "It took a just over one second." CORRECT!

Friday, February 12, 2010

Design Sense

This is going to seem like a silly detail, but I was just reading an article about a new program at Google that will pay anyone who finds a previously unknown security vulnerability in Chrome $500.

"The standard payment for eligible bugs will be $500, with a special — and comical — reward of $1337 for 'particularly severe or particularly clever' vulnerabilities."

Now there's the kicker. There's the trademark Google stamp of thoughtful, considered application of design in every little thing they do. See, 1337 is leet for "elite." Even in considering how much money to award people for finding bugs, the spirit of design has triumphed behind Google's doors.

I'm not a huge Google fan (Palm Pre rules!), but you have to admire their attention to culture.

Wednesday, January 27, 2010

Black holes

Seems like if the big bang was not the first big bang, and it's a cyclical event, then black holes may become unstable once they run out of matter to consume. Once all black holes have consumed their galaxies, and all the available ISM, and each other, and there is just one, and it runs out of all matter to consume, all gravity is consolidated, all EVERYTHING is consolidated, then a new reaction begins to occur, like an engine that has run out of coolant. The reaction reaches a critical point and an explosion occurs that is proportionate to the mass of the object.

Of course, this depends on the assumption that the Universe will stop expanding, and that the weak force known as gravity will gradually mop up.

Thus spoke The Armchair Physicist.

Sunday, January 17, 2010

Brain dump

"Well Rebecca, get your basket, let's go down to the wood,
You might not pick any berries but you'll come back feeling good." (Fiery Furnaces)

The Fiery Furnaces are going to be here on Saturday. 'Nuff said.

My boss has an agenda incongruent w/my own. Sixty hours gets me fifteen minutes of face-to-face on the phone, and I'm pretty sure he doesn't really listen to me then, except to determine how to stay a step ahead.

The secret to Szechuan dry-fried beef is to fry it twice. The first time draws out excess moisture. The second fry gives you chewy, delicious strips of beef. Add a Thai twist by dry frying with nam prik pao!

I'm taking one class this semester: Probability. The classes are from 11-12, two days a week. There's an unsophisticated pun it there somewhere.

Cold beer.

I have a couple of really great ideas per year. It's fairly exciting when it happens. Someone with initiative could get rich on these ideas, and maybe change the technology landscape. I document them thoroughly, and stuff them away.


Friday, January 15, 2010

CC's Depot Dogs

I actually went to Home Depot today just to get two fully loaded hot dogs and a Diet Coke. The hilarity of that is just now setting in. At the time it seemed like a perfectly normal thing to do. I was really craving one of those hot dogs, so I went to Home Depot for lunch. Yep, yep.

I think I'm addicted. I could eat two more right now. The combination of that celery salt and the hot and sour sport peppers (pickled peppers) cutting through the warm, meaty flavor of the hot dog is divine. A cold Diet Coke washes it down... man. It's only 1:50pm... I could still get out there and get some more...

Thursday, January 14, 2010

Thomas Grandi's amazing turns

Put this on loop, lie down, and let your brain melt right out your ear...


video

Monday, January 11, 2010

Awesome New Asian Fusion Recipe

I've been working on it for about a week now. I think it's one of my best ever for three reasons: First, it tastes like nothing else, and it tastes wonderful. Second, it's impossible to not get right. Third, it's versatile.
  • Heat three to four to five tablespoons of peanut oil in a sauté pan over medium to low heat.
  • Add a good, healthy portion (like say three forkfuls) of Tianjin preserved vegetable. (If you've never heard of this stuff, you should be able to find it at your local Asian market. Warning: it's addictive.) This portion gets bigger every time, but I think four forkfuls may be the upper limit.
  • Add a hefty amount of fresh ginger - like a whole thumb, including the fleshy part attached to the palm, cut into slices of approximately 200 micrometers. (That's 1/5th of a millimeter. It's easier to get thin slices of ginger if you slice WITH the grain. You don't really have to use the digital calipers, but thinner is better.)
Heat until the ingredients become fragrant. This is the base. From here there are two variations, depending on what you're trying to accomplish. If you're just making rice, then...
  • Shred 1 whole fennel bulb into hearty, slaw-like pieces w/a knife, add to sauté
Or, if you're making pork chops, then...
  • Add 1/2 tsp of anise seeds
If you went the fennel route, you need to cook that fennel for a few minutes until it's tender. Keep the heat no higher than medium. These ingredients can burn. If you went the anise seeds route, then you just sauté for a minute more. Either way, the next step is...
  • Add 1 tsp of fresh minced garlic
Heat until garlic is cooked, like maybe 1-2 minutes, then remove everything from the pan, except for any excess oil.

The next step would be to either 1) cook your chops in the leftover oil until done, and then at the end turn up the heat to give them a nice browning, and then serve w/the mixture on top of them, or 2) fold the mixture into a heap of cooked jasmine rice.

It's really, really, really, really good. I mean really good.

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