Sunday, April 22, 2012

Better Orange Chicken

William Peterson
Published 04/22/2012

Ingredients

  • 2 Chicken Thighs
  • 1 egg
  • 1 Tbsp. Rice Flour
  • 1 Tbsp. Corn Starch
  • Salt to Taste
  • Black Pepper to Taste
  • Ground Coriander Seed to taste
  • Ground Cayenne to Taste
  • 1/2 Cup Cane Vinegar
  • 4 Thai Chilies, Red
  • 1 tsp. Rose Peppercorns
  • 1 Tbsp. Crab Paste
  • 1 Tbsp. Thai Fish Sauce
  • 1/4 Cup Canola Oil
  • 1 Tbsp. Palm Sugar
  • 1 tsp. Agave Nectar, Dark
  • 1 Tbsp. Orange Powder, Chinese
  • 1 Tbsp. Fresh Ginger, Chopped
  • 1 Tbsp. Fresh Lemongrass, Chopped
  • 1 Tbsp. Mirin
  • Sriracha to Taste
  • 1/4 tsp. Xanthum Gum (optional)
  • 1 Orange worth of Orange Zest
  • 2-3 Green onions, chopped

Instructions

  1. Cut chicken into bite size portions
  2. Toss with Rice Flour and Corn Starch
  3. Beat egg with salt, pepper, coriander, cayenne
  4. Heat Canola oil in Pan.
  5. Combine everything else except green onion In a saucepan and bring to a simmer.
  6. Combine egg and chicken.
  7. Cook Chicken in Canola 3-4 min until golden brown.
  8. Remove chicken with slotted spoon and Place Chicken on paper towels. Pour off used oil. Return pan to heat.
  9. Toss green onion & Cooked chicken in pan, 30 sec.
  10. Add simmering vinegar mixture to chicken and toss until chicken is glazed.
  11. serve with brown rice.
Yield: 2 servings

Prep Time: 00:15
Cook time: 00:10

Wednesday, December 28, 2011

A philosophy of cooking

When I construct a dish, any dish, I rarely use less than 9 ingredients. Why? because three points define a plane, and three planes define a three dimensional space. When you take an ingredient and pair it with two similar ingredients you are creating a space your dish exists in. Do it at least two more times with orthogonal ingredients in the same dish, balance magnitude of the results, and the dish will almost always succeed. I call this structure a trinity of trinities.

Consider one possible version of chili. Take ground meat, beans*, and an ingredient to be named later as a base trinity. Add a trinity of chilis. Poblanos, some roasted Hatch chilis, some pickled jalapeno. Add a trinity of alliums. White onion, garlic, shallot. Add a trinity of seed spices: cumin, coriander, carroway. Add a trinity of herb spices: oregano, chervil, bay leaf. A trinity of pepper: black, green, hot spanish pimenton. Crushed tomato, shredded carrot and caramelized white onion (reusing one part of one trinity for another trinity is a bonus) are a trinity of sweeteners. When I serve it on a Romaine leaf it completes the base trinity.

That chili can easily be unbalanced if you don't grasp the shape of the structure you are building. it can be confusing. but it will never, ever be one dimensional.

This philosophy is why I completely disagree with two things I hear over and over again from many cooks and chefs. The first is simplicity. OK, if you're an hopeless amateur or an Italian chef**, be simple. The second is 'Cut everything the same size so it cooks exactly the same'. OK, why do we want it to cook the same? Answer: we usually don't. Usually, we want it to be cut THREE different sizes; or added to the dish at THREE different times! Or BOTH.... stretching one ingredient into NINE different textures: a trinity of trinities by itself. Or cook it three different ways.


*Fuck Texas. My chili always has beans. I like it that way.

**Fuck Italian food. It's not a real cuisine. It's a collection of stupid wrongheaded rules about cooking that get followed like a paint by numbers coloring book by boys who want to fuck their mothers. 'No cheese with seafood'. Complete Utter Bullshit.

Tuesday, July 5, 2011

A useful poem for a ME setting up a low volume manufacturing cell

Hiawatha Designs an Experiment

    by W. E. Mientka

Hiawatha, mighty hunter,
He could shoot ten arrows upward,
Shoot them with such strength and swiftness
That the last had left the bow-string
Ere the first to earth descended.

This was commonly regarded
As a feat of skill and cunning.
Several sarcastic spirits
Pointed out to him, however,
That it might be much more useful
If he sometimes hit the target.
“Why not shoot a little straighter
And employ a smaller sample?”

Hiawatha, who at college
Majored in applied statistics,
Consequently felt entitled
To instruct his fellow man in
Any subject whatsoever,
Waxed exceedingly indignant,

Talked about the law of errors,
Talked about truncated normals,
Talked of loss of information,
Talked about his lack of bias,
Pointed out that (in the long run)
Independent observations,
Even though they missed the target,
Had an average point of impact
Very near the spot he aimed at,
With the possible exception
of a set of measure zero.

“This,” they said, “was rather doubtful;
Anyway it didn’t matter.
What resulted in the long run:
Either he must hit the target
Much more often than at present,
Or himself would have to pay for
All the arrows he had wasted.”

Hiawatha, in a temper,
Quoted parts of R. A. Fisher,
Quoted Yates and quoted Finney,
Quoted reams of Oscar Kempthorne,
Quoted Anderson and Bancroft
(practically in extenso)
Trying to impress upon them
That what actually mattered
Was to estimate the error.
Several of them admitted:
“Such a thing might have its uses;
Still,” they said, “he would do better
If he shot a little straighter.”

Hiawatha, to convince them,
Organized a shooting contest.
Laid out in the proper manner
Of designs experimental
Recommended in the textbooks,
Mainly used for tasting tea
(but sometimes used in other cases)
Used factorial arrangements
And the theory of Galois,
Got a nicely balanced layout
And successfully confounded
Second order interactions.

All the other tribal marksmen,
Ignorant benighted creatures
Of experimental setups,
Used their time of preparation
Putting in a lot of practice
Merely shooting at the target.

Thus it happened in the contest
That their scores were most impressive
With one solitary exception.
This, I hate to have to say it,
Was the score of Hiawatha,
Who as usual shot his arrows,
Shot them with great strength and swiftness,
Managing to be unbiased,
Not however with a salvo
Managing to hit the target.

“There!” they said to Hiawatha,
“That is what we all expected.”
Hiawatha, nothing daunted,
Called for pen and called for paper.
But analysis of variance
Finally produced the figures
Showing beyond all peradventure,
Everybody else was biased.
And the variance components
Did not differ from each other’s
As they did from Hiawatha’s.

(This last point, it might be mentioned,
Would have been much more convincing
If he hadn’t been compelled to
Estimate his own components
From experimental plots on
Which the values all were missing.)

Still they couldn’t understand it,
So they couldn’t raise objections.
(Which is what so often happens
with analysis of variance.)
All the same his fellow tribesmen,
Ignorant benighted heathens,
Took away his bow and arrows,
Said that though my Hiawatha
Was a brilliant statistician,
He was useless as a bowman.
As for variance components
Several of the more outspoken
Made primeval observations
Hurtful of the finer feelings
Even of the statistician.

In a corner of the forest
Sits alone my Hiawatha
Permanently cogitating
On the normal law of errors.
Wondering in idle moments
If perhaps increased precision
Might perhaps be sometimes better
Even at the cost of bias,
If one could thereby now and then
Register upon a target.

Saturday, June 18, 2011

Sombody's List of 100 things to eat.

84/100. A few surprised me. Have I really never eaten hare? Abalone? Poutine? Black Pudding?

A few I wasn't sure. Is rose harissa different from regular harissa? What's Criollo chocolate?

The only two I hesitate to eat are Kaolin, which I think is an edible clay; and roadkill, because even if I killed it myself (and that's the only reason I would consider doing it.) the idea of tires and asphalt rubbing on my dinner makes me queasy. But I'd try both if offered, so, meh.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Monday, May 23, 2011

It's Calld Chowdah

"After having said so much about Fishing it will not be improper to say a little about the Fish that they catch & of the Dish they make of it Calld Chowder which I believe is Peculiar to this Country tho here it is the Chief food of the Poorer & when well made a Luxury that the rich Even in England at Least in my opinion might be fond of. It is a Soup made with a small quantity of salt Pork cut into Small Slices a good deal of fish and Biscuit Boyled for about an hour unlikely as this mixture appears to be Palatable. I have scare met with any Body in this County Who is not fond of it whatever it might be in England Here it is certainly the Best method of Dressing the Cod which is not near so firm here as in London whether or not that is owning to the art of the fishmongers I cannot pretend to say."
-Joseph Banks (1743-1820)

Saturday, May 21, 2011

Rabbit and Bacon Naruto

Food idea inspired by momufuku: rabbit and bacon naruto. Naruto is that little white fish cake with the pink spiral. Take the rabbit loin, slice it out flat and pound like a paillard. Sprinkle with transglutaminase. Layer with bacon. roll on the back of a sushi mat for texture. Vacuum bag and cook sous-vide, leaving the mat in place. Freeze and slice. Related idea: Wild boar bacon dashi. Like D. Chang's bacon dashi, but I want to actually dry out the bacon like it was Bonito and shave it with a plane. I spread salt and sugar on the bacon and wrap it in a kitchen towel and stick it in the fridge for two weeks. When rock hard, break out the woodworking tools and make razor thin slices that dissolve in hot water with kombu. Add tare, ramen, poached egg, wild mushrooms, scallion, and naruto. eat.

That's the plan. so far I have the wild boar bacon rock hard and it shaves nicely. testing the dashi tonight with fiddlehead ferns. fiddlehead ferns are awesome in asian foods like noodle dishes- pad thai with shrimp, thai sausage and fiddlehead ferns rocked the house the other day. I expect ferns to be awesome in ramen as well.

Friday, February 12, 2010

Nouvelle Cuisine

NOUVELLE CUISINE The ten Commandments
First Commandment Avoid unnecessary complications
Second Commandment Shorter cooking times
Third Commandment Shop regularly at the market
Fourth Commandment A shorter menu
Fifth Commandment Abandon the hanging and lengthy marinating of game
Sixth Commandment Avoid too rich sauces
Seventh Commandment Return to regional cooking
Eighth Commandment Investigate the latest techniques
Ninth Commandment Remember diet and health
Tenth Commandment Constant Invention

according to Paul Bocuse, probably adapted from Henry Gault and Christian Millau's 1974 Michelin guide #54.

I definitely do not cook like this. 1,2,5,6 and 7 I disagree with.
Shop regularly at the market (3) is something you do only if it makes economic and culinary sense. A shorter menu is an economic imperative, driven by common sense and food costs, not philosophy. 8 and 10 are really the same thing, probably because in the original 1973 manifesto, #10 was "Friendship", and even Bocuse knew that was complete BS. Anyhow, 8 contradicts 7. #9 is reasonable, but has been used as an excuse to foist evil, inedible California hippy food on us and that's not right either.

Wednesday, December 2, 2009

Lab waste reclaimed

Mediocre coconut baozi paste turns out to be perfect for deep-fried coconut mantou. Served with sweetened condensed milk mixed with fresh lemon juice. Spectacular.

mine looked just like this:


Coconut Baozi with Salmon

A couple of food experiments- some parts worked, others, not so much.

Coconut Baozi- substituting coconut milk for both the water and the fat in this recipe.

2.5 cups AP white flour (11.7% protein)
1 cup coconut milk
2 tbs. sugar
1/4 oz. dry yeast (1 pkg.)
1 tbs. baking powder.
1/4 cup 110F water
12 portions salmon 2 - 3 oz. (but all the same!)

optional
1 tbs. white vinegar

mix water, yeast in a small bowl. mix dry ingedients. combine everything. form into ball.
knead and beat until smooth. allow to rise. beat down, divide into 12 portions. wrap around salmon and other fillings. (I just used salmon alone in this test, but salmon + spinach and mushrooms, or with a pat of lemon dill butter, or with watercress and shiitakes would work)
Allow to rise. (opt.) add a bit of white vinegar to steaming liquid. Steam 10-15 minutes depending on size and thickness of fish.

basically this is a reinterpretation of the classic Salmon en Croûte.

What didn't work: in spite of all that coconut milk, coconut flavor was very subtle to absent. It also seemed to yellow the bao. Bottom line, it was kind of pointless in this recipe. I'll try coconut bao again, but next time solid coconut goes into the dough, and I either cut or eliminate the coconut milk and bump up the sugar. I'll stick to entirely sweet flavors and serve it with sweetened condensed milk mixed with fresh lemon juice. Possibly fill it with mango custard to get a fake poached egg effect?

What worked: Fish cooked nicely. Maybe needs juice. A lemon and dill butter with leeks would be awesome. Or maybe serve in a savory broth? Tomatoes, leeks and black cardamon?

Saturday, November 14, 2009

Photos from spicy bunny prototyping

Broke down a rabbit for the first time in a while. I'm using all of it, and thinking about building a multicourse meal around rabbit and strong spices.

Cheese course I'm building around Buffalo Rabbit Wings- made from the front legs and shoulder. Forearm is frenched, shoulder is not. One easy, one hard. Planning on four different blue cheeses, celery and carrot. Prototyped w/ just carrot and fourme d' ambert. 4 'wings'/rabbit means 2/person. I think that's enough for a cheese course. Sauce is classic - Frank's RedHot emulsified with butter. Added some powdered fennel seed as an experiment... tastes incredible.
Presentation needs some work.




pics from the amuse bouche didn't turn out- I'm a terrible food photographer.

Anyway, used half a rabbit kidney, roasted, and a hemisphere of green apple from a large melonballer, mated together to form a sphere on a bamboo skewer. Dipped it in a powdered chili mixture like the Cambodian girls at work do with slices of green apple and green mango. I need to figure out what they call that snack.

Also made a clean rabbit stew. I cut the vegetables very carefully in a Japanese style, dredged diced rabbit loin in rice flour, cayenne pepper, and coriander seed and browned it off, added potato, carrot, shiitake, onion, shallot, bay leaf, long pepper and kombu; deglazed with rabbit stock and simmered for an hour and a half. This was excellent, but not terrible spicy, so I'm not sure if it makes the cut.

The other half of the rabbit loin went into a Thai red curry. I'm very good at Thai red curries at this point so this was pretty effortless. I may change this over to a Panang curry and add pineapple and brined green peppercorns. Probably to be served with a ball of sticky rice rolled in a chiffonade of thai basil.

All the meat from the saddle went into the soup and curry, so no classic roasted saddle of rabbit. C'est la vie.

Jerked the thigh of the rabbit very traditionally with my coarse jerk paste. Allspice, black pepper, sea salt, suagr, cane vineager, scallion greens. Marinate meat overnight and braise with rabbit stock. Served with pear chutney. Key chutney spices are kolanji, black cardomum, long pepper, fenugreek, garlic, tumeric root, red bird chili, cider vineager, palm sugar. Garnish with scallion. Probably I will use a less coarse grind on my jerk spice next time, and debone the thigh, and reduce the braising time to be less traditional (i.e. less well-done). Possibly roll the thigh into a gallantine?



Rabbit liver is left-over. I need ideas. It's kind of a hard sell in anything larger than amuse bouche size. Maybe rabbit scrapple? a pate? Maybe part of the gallantine?

Dessert I'm thinking carrot spice cake with fennel ice cream. I need an ice cream maker first, cause shaking it by hand sucks. Also, fresh bulb or just fennel seeds or both?

Sunday, October 4, 2009

On Football

You'd think after watching literally hundreds of hours of football I'd know what some of the positions are, some of the rules, and maybe the name of a play or have some sense of strategy. Nope. The average American ten year old girl has a more sophisticated appreciation of football than me. However, I have observed that ignorance is by no means an impediment to being a football fan. In fact, It may be a prerequisite. Fandom has only one test- for us, or against us. Beyond that, it is utterly egalitarian, embracing the stupid and ignorant alike as brothers. Therefore I believe it is my prerogative to observe in a completely objective manner that my team is better than your team. While I certainly am too rational to believe that this confers any particular advantage in status to me personally, I hope that some of you are stupid and irrational enough to believe that it does and act accordingly.

Tuesday, September 29, 2009

Foie Gras BLT

I guess I thought I was being clever putting a seared slab of foie on a BLT, but a quick Googling shows the Foie BLT popping up on avant-Americana menus from NYC (at Laurent Tourondel's BLT Prime, ldo) to Chapel Hill and everywhere in between. Some variations drop the L for Lettuce and substtitute L for Liver, but that's just cleverness for cleverness' sake and serves no culinary purpose. Others add something sweet, like a tomato preserve- and that's interesting. The only variation in my version is to drop the mayo- we really, really don't need it here- and add some Greek yogurt mixed with a chiffonade of mint.



Toast the ciabatta in the pan with the foie, it absorbs the tasty fat and gets crisp.
Add sliced tomato (sprinkle with sea salt and cracked black pepper), Boston lettuce,
the seared foie, some cob-smoked bacon, greek yogurt with mint and eat.

I'd make it small, it's crazy rich.

Friday, September 18, 2009

Grape Jelly

I was remembering making jam and jelly over a campfire out in the woods in Newark Valley from wild berries and green apples when I was 15 or so... so when I found these wild Concord grapes growing out front of MKS with a wild apple tree nearby I decided to make some grape jelly in the same fashion.



Green apples of course contain pectin. Fancy folks make the pectin separately, but it does work to just throw the green apples right in the pot, quartered.

Added some crab apples for the heck of it. sugar. covered with water, simmer for an hour, strain, reduce. Ended up with about 6 oz. of good jelly.

Sunday, September 13, 2009

Biscuit with Bacon and Egg Fusion Remix

One of my favorite breakfast foods is the breakfast sandwich. Both the ghetto Mickey D's sandwiches and the upscale Eggs Benedict and variations thereof. Number one favorite is bacon and fried egg on toast, strawberry jam with sriracha chili sauce. (weird mental aside- that sentence is structured to be thought in Japanese- Ichibon!) Anyway, yesterday I realize I'm out of sriracha again and that gets me wondering how far I can push the southeast Asian thing in a tasty breakfast sandwich.

One trip to Vietnamese supermarket later and I'm ready to make an attempt.

First I want to take some pork belly and make an asian BBQ. I'm a big believer in making things from scratch if i think I can make them better- and I'm just arrogant enough to think I can make a better Asian BBQ than I can buy. Oyster sauce, nipa-sap vinegar, palm sugar, oil infused with red Thai bird chili and szechuan peppercorns is what I go with. Take the skin off the pork belly, throw the belly in a cast iron pan, pour the sauce over it and bake at 300 for 2+ hours, removing the cover in the last hour and turning and basting. Turns out yummy.



Meanwhile, I mix up a batch of backing soda biscuits, something I do most Sunday mornings unless I head out for bagels and lox. This time I add Thai red chili paste to the dough - about one tbs. per cup of flour. I make my own Chili pastes most of the time now, this one has lemongrass, shrimp paste, red bird chilies, garlic, galagal, salt. It needs to age a bit, this one is at about 3 months.

Finally, as everything is coming out of the oven I fry up some quail eggs and assemble the sandwiches. BBQ pork belly topped with a quail egg on a red curry biscuit. Not quite as pretty as I would like but very tasty.



Highly reccomend serving with Ca-phe sua, a strong Vietnamese coffee served with steamed evaporated milk.

Tuesday, September 8, 2009

Mustard Braised Pork with Lime Pickled Onions

Mustard Braised Pork with Lime Pickled Onions, a simple meal I enjoy quite a bit. It belongs here at the boundary of summer.




The pork is simple, pork butt, brown the outside, add leek and carrot, flash with white wine- I used Herman J Wiemar's excellent Riesling, add a lot of good mustard and top off with chicken stock, a bay leaf, some parsley, peppercorns. Cover and braise for 3 hours or so, removing the cover in the last hour.



pull out the meat, and set aside, pull out veggies and herbs, and reduce braising liquid to form a mustardy jus. Meanwhile, to quick-pickle some red onion....



Thinly slice half a red onion, juice 3 limes, pinch of salt, pinch of white pepper. combine in a non-reactive container and stick in the fridge for 3 hours to a couple weeks.



Note the squeezed lime skins buried in salt. From this I can make a little lime confit in 2-3 months. The salt I'll reuse again to cure some salmon. No waste.

To serve, take a bunch of meat, pour a little jus over it and top with the onions. Also good with corn crepes or in a tortilla.

Monday, September 7, 2009

Nigella Sativa


For some reason, the Nigella Sativa, a plant that produces a small black spice seed, is almost entirely unknown in the United States. It is known by many names. Black Cumin, Black Fennel, Black Onion Seed, Roman Coriander, Black Carroway or Nutmeg Flower in English. All utterly inaccurate names. Kolanji in Hindi. Kezah in Hebrew. ḥabbatu l-barakah or "seed of blessing" in Arabic. It has a long history- King Tut was found with a bottle of the oil extracted from this seed. It is mentioned in the Bible (Isaiah) and in the Koran. In the latter case, Muhammad claims it cures everything but death. Claims of that nature are still quite common.

Whether it cures cancer or not, the seed is an amazing addition to a huge number of foods. Historically it is added to breads throughout the Middle East, sprinkled on Peshawari naan, added to curries and chutneys in India, added to cheeses in the Mediterranean, made into tea in Asia. I find it goes quite well in any number of dishes. Mixed with mashed sweet potato and served with thinly sliced seared salmon. Added to chicken sausage. Essential in pear chutney. Or even in something as simple as a 1-2-3 sugar cookie, which I made today- inspired by Ruhlman's brilliant new book 'Ratio'-about which I have much to say, but perhaps later.


Friday, September 4, 2009

Beer Discovers Fire

So last night I was at the Asgard watching the Sox beat the Rays, drinking beer.

Second inning, a nice 12oz Saison Royale from Harpoon's 100 barrel Leviathan series. 9%, Boston beer. White pepper and rosemary. Classic.

Fifth inning, I commit to a 22oz. bomber of Clipper City's 'Big Dipa', a serious double IPA. Monster hops, 10%, Baltimore. Like 'Loose Cannon's' big brother. A solid pairing with some charred steak tips.

Ninth inning, dessert. I share a bomber of Southern Tier's 'Creme Brulee' with the bartenders. This is an absoulutely incredible beer. Huge pure vanilla nose. Possibly more vanilla than vanilla. The promised burnt sugar and creaminess on the palatte. There isn't anything bad to say about this beer. It's so well constructed that it doesn't need to be a dessert beer. It isn't even particularly sweet. And it comes in at a manly 10% too. Find some and drink it now.

Thursday, September 3, 2009

On using R with Labview

R is an open source statistics scripting and graphing tool I use quite a bit.

Labview is a very non-open source dataflow/visual programming language I use daily.

Thomas Baier and Erich Neuwirth wrote a Windows COM Server [R (D) Com] that exposes some R functionality. What little documentation there is is mainly focused on Excel/VB6- but there was a tantalizing note from someone named Paul Larsen very roughly describing how to use it with Labview. Last year sometime I had a few days free and puzzled it out and wrote some nice clear tools/examples. I think I wrote it in LV7.1 though it certainly works in newer versions (tested in LV8.6). Anyway, download here.

Examples include the basics like creating a chart or running a command with a text output-



All structured in a Labview-Logical manner, with functional sub-VIs:




Also included is some stuff for handling symbols (read: R variables) and some rudimentary and somewhat unsatisfactory ideas/examples of how to move your R dataframes around.

For those few of you who need to do this, I think you will find this very helpful.

Everyone else can take this of an example of the sort of thing I do all day.

Tuesday, September 1, 2009

The Absolute Anacoluthon

So I bought a camera.

But allow me to digress for a moment. Have you noticed yet that I like beginning sentences, paragraphs, and posts with 'And', 'So', 'But', 'Or', 'So' and the like.... conjunctions that witch by their nature should be conjuncting within the sentence, not outside it? I'm not doing it by accident, or ignorance, but rather by arrogance. I like the effect. Negating whole previous sentences. Amplifying previous sentences. Creating cross-linkage inside and outside writing objects of all sorts. It is sort of like .... overloading an operator when programming... taking something we know knows how to conjoin integers, like "+", and teaching it to add... music tracks together. [flute] + [drum]

To a grammar geek I believe it would be called an 'anapodoton', a subordinate clause without a main clause, a member of the class of sentences called 'anacoluthon' or 'without sequence'. As though by giving them a fancy descriptive name in Greek the process has been blessed and found virtuous- I shall quit the field, victorious.

Thursday, August 6, 2009

Warehouse 13

This show really bothers me philosophically. It's the 'There are things man was not meant to know' thing writ large combined with an almost animist magic system. Yeah. Cargo cult stupidity with guns and badges running around modern day America. This is anti-science fiction.

The cast is likable, but I keep hoping they will develop a super-villain I could really identify with... maybe a former insider.... who rejects the whole premise and fights for transparency instead of secrecy, study over storage, inquiry over ignorance, science over magic.

And then maybe the main characters might start to sympathize with the villain, but realize they are in too deep... Oh hell, we'd need Joss Whedon to pull it off.