food – Page 3

Bagel Holes

I’ve eaten “doughnut holes”, but I’ve never seen anybody market “bagel holes”. Untapped opportunity? 🤔

We’ve been enjoying the latest season of Jet Lag: The Game, which has seen Sam, Ben, and Adam playing “Snake” across South Korea’s rail network. It’s been interestingly different than their usual games, although the format’s not quite as polished as Hide & Seek or Tag Eur It, of course.

Framegrab from Jet Lag: The Game, showing Adam Chase, a young white man, sitting in a South Korean urban centre, blindfolded, holding chopsticks and preparing to eat from three bowls of instant noodles, captioned Buldak, Buldak Stew, and Carbonara. — The Taste Test Buldak roadblock required the Snaker player to do a blindfolded identification of three different noodle flavours.

In any case: after episode 4 and 5 introduced us to Samyang Foods‘ Buldak noodles, JTA sourced a supply of flavours online and had them shipped to us. Instant ramen’s a convenient and lazy go-to working lunch in our household, and the Jet Lag boys’ reviews compelled us to give them a go¹.

In a kitchen, a hand holds a purple foil packet of Samyang Buldak noodles, "Habenero Lime" flavour. — Buldak (불닭) literally means “fire chicken”, and I find myself wondering if the Korean word for domestic chickens (닭 – usually transliterated as “dak”, “dalg”, or “tak”) might be an onomatopoeic representation of *the noise a chicken makes*?²

So for lunch yesterday, while I waited for yet another development environment rebuild to complete, I decided to throw together some noodles. I went for a packet of the habanero lime flavour, which I padded out with some peas, Quorn³, and a soft-boiled egg.

It was spicy, for sure: a pleasant, hot, flavourful and aromatic kind of heat. Firey on the tongue, but quick to subside.

So now I’m keen to try some of the other flavours (some of which we’ve got). But perhaps not the one that was so spicy it got banned in Denmark last year.

Anyway: I guess the lesson here is that if you want me to try your product, you should get it used in a challenge on Jet Lag: The Game.

Footnotes

¹ I suppose it’s also possible that I was influenced by K-Pop Demon Hunters, which also features a surprising quantity of Korean instant noodles. Turns out there’s all kinds of noodle-centric pop culture .

² Does anybody know enough Korean to research the etymology of the word?

³ I checked the ingredients list and, as I expected, there’s no actual chicken in these chicken noodles, so my resulting lunch was completely vegetarian.

Philadelphia

Shower thought for the morning was: why is cream cheese spread ‘Philadelphia’ called that? Is it from Philadelphia? (My box isn’t, of course: it came from Ireland.)

Nope, it turns out that it was originally invented in New York in the 19th century and named for Philadelphia because Philadelphia, PA was at that point famous for its dairy industry. Just another bit of parasitic branding leveraging a borrowed association, like the Quaker Oats guy or the Rolls Razor. Now I’m wondering how many other examples I can find!

Kebab Menu Accessibility

Hanging with my team at our meetup in Istanbul, this lunchtime I needed to do some accessibility testing…

(with apologies to anybody who doesn’t know that in user interface design, a “kebab menu” is one of those menu icons with a vertical line of three dots: a vertical ellipsis)

Bean chilli breakfast pizza

Breakfast today will make use of leftovers to produce a bean chilli pizza. This’ll work, right?

Update: yeah. This works.😋

The Blind Piemaker

Ruth bought me a copy of The Adventure Challenge: Couples Edition, which is… well, it’s basically a book of 50 curious and unusual ideas for date activities. This week, for the first time, we gave it a go.

Open book showing a scratch-off panel, whose contents read: Find your favonte pie recipe and gather the ingredients. Blindfold your partner. Now, guide them through the process of making a pie. No instructive sentences are allowed, you can only guide them with your hands. (Don't say "pick this up" or 'drop that", find a different way to communicate - only through touch). You can only touch your blindfolded partner's hands or body - NOTHING ELSE (ingredients, utensils, dishes, etc). IMPORTANT: this challenge works best when you follow these instructions as strictly as possible. — Each activity is hidden behind a scratch-off panel, and you’re instructed not to scratch them off until you’re committed to following-through with whatever’s on the other side. Only the title and a few hints around it provide a clue as to what you’ll actually be *doing* on your date.

As a result, we spent this date night… baking a pie!

The book is written by Americans, but that wasn’t going to stop us from making a savoury pie. Of course, “bake a pie” isn’t much of a challenge by itself, which is why the book stipulates that:

One partner makes the pie, but is blindfolded. They can’t see what they’re doing.
The other partner guides them through doing so, but without giving verbal instructions (this is an exercise in touch, control, and nonverbal communication).

Dan, wearing a black t-shirt, smiles as he takes a selfie. Alongside him Ruth, wearing a purple jumper, adjusts a grey blindfold to cover her eyes. — I was surprised when Ruth offered to be the blindfoldee: I’d figured that with her greater experience of pie-making and my greater experience of doing-what-I’m-told, that’d be the smarter way around.

We used this recipe for “mini creamy mushroom pies”. We chose to interpret the brief as permitting pre-prep to be done in accordance with the ingredients list: e.g. because the ingredients list says “1 egg, beaten”, we were allowed to break and beat the egg first, before blindfolding up.

This was a smart choice (breaking an egg while blindfolded, even under close direction, would probably have been especially stress-inducing!).

Dan takes a selfie showing himself, smiling, and Ruth, wearing a blindfold and balling up pastry on a wooden worksurface. — I’d do it again but the other way around, honestly, just to experience both sides! `#JustSwitchThings`

I really enjoyed this experience. It forced us into doing something different on date night (we have developed a bit of a pattern, as folks are wont to do), stretched our comfort zones, and left us with tasty tasty pies to each afterwards. That’s a win-win-win, in my book.

Plus, communication is sexy, and so anything that makes you practice your coupley-communication-skills is fundamentally hot and therefore a great date night activity.

Plate containing four beautifully-browned but slightly lopsided pies, held in a woman's hands. — Our pies may have been wonky-looking, but they were also delicious.

So yeah: we’ll probably be trying some of the other ideas in the book, when the time comes.

Some of the categories are pretty curious, and I’m already wondering what other couples we know that’d be brave enough to join us for the “double date” chapter: four challenges for which you need a second dyad to hang out with? (I’m, like… 90% sure it’s not going to be swinging. So if we know you and you’d like to volunteer yourselves, go ahead!)

Step #1

I have A Plan for today. Step #2 involves a deep-dive into Algolia search indexing, ranking, and priority, to understand how one might optimise for a diverse and complex dataset.

So obviously step #1 involves a big ol’ coffee and a sugary breakfast. Here we go…

Frogs in a Hollow pt 2

This evening I used leftover cocktail sausages to make teeny-tiny toads-in-the-hole (my kids say they should be called frogs-in-the-dip).

It worked out pretty well.

Micro-recipe:

1. Bake cocktail sausages (or veggie sausages, pictured) until barely done.
2. Meanwhile, make a batter (per every 6 sausages: use 50ml milk, 50g plain flour, 1 egg, pinch of salt).
3. Remove sausages from oven, then turn up to 220C.
4. Put a teaspoon of a high-temperature oil (e.g. vegetable, sunflower) into each pit of a cake/muffin tin, return to oven until almost at smoke point.
5. Add a sausage or two to each pit and return to the oven for a couple of minutes to come back up to temperature.
6. Add batter to each pit. It ought to sizzle when it hits the oil, if it’s hot enough. Return to the oven.
7. Remove when puffed-up and crisp. Serve with gravy and your favourite comfort food accompaniments.

Frogs in a Hollow pt 1

Got the ratio of chipolatas to bacon wrong for your Christmas pigs-in-blankets and now have more cocktail sausages than you know what to do with? No, just me?

Here’s my planned solution, anyway – teeny tiny toads-in-the-hole! (Toad-in-the-holes?) Let’s see how it works out…

Trifle for Breakfast

The fifth day of Christmas, and perhaps my last opportunity of the season to justify having trifle… for breakfast.

Bacon Solves Little, Improves Much

Even when you’re not remotely ready to think about Christmas yet and yet it keeps getting closer every second.

Even when the house is an absolute shambles and trying to rectify that is one step forward/one step sideways/three steps back/now put your hands on your hips and wait, what was I supposed to be tidying again?

Even when the electricity keeps yo-yoing every few minutes as the country continues to be battered by a storm.

Even when you spent most of the evening in the hospital with your injured child and then most of the night habitually getting up just to reassure yourself he’s still breathing (he’s fine, by the way!).

Even then, there’s still the comfort of a bacon sarnie for breakfast. 😋

Quesapizza Lunch

After a morning of optimising a nonprofit’s reverse proxy configuration, I feel like I’ve earned my lunch! Four cheese, mushroom and jalapeño quesapizzas, mmm…

Dos Huevos

For some reason, the breakfast chef assumed that when I asked for two eggs benedict that I might want them on two separate plates. As if I WEREN’T totally planning to scoff them both myself! 😂

Double Sausages

This child is eating sausages with one hand while playing a video game about eating sausages with the other.

Is this life-imitating-art or the other way around? Who can possibly say?

How I Learned to Enjoy Pickled Onion Monster Munch

Duration 4:55

Podcast Version

This post is also available as a podcast. Listen here, download for later, or subscribe wherever you consume podcasts.

Right in time for International Crisp Sandwich Day (St. Crispin’s Day) tomorrow, I’ve taught myself to enjoy Pickled Onion Monster Munch.

Three jars of homemade pickled eggs; one in each of a chilli-spiced vinegar, balsamic vinegar, and white vinegar. — You might reasonably have assumed I’d have already enjoyed pickled onion crisps. After all, I not only enjoy *actual* pickled onions but also the far more “acquired taste” of pickled *eggs*, shown.

There’s a need for somebody… anybody… to eat Pickled Onion Monster Munch in our household, because we have a bit of an oversupply. In order to reliably get both of the other flavours that people like (Roast Beef and Flamin’ Hot, respectively), we end up buying multipacks that also contain Pickled Onion flavour, and these unwanted extras pile up in the snack cupboard until we happen to have a houseguest that we can palm them off onto.

My entire life, I’ve claimed not to like pickled onion flavour crisps. As a kid, I would only eat salt & vinegar and ready salted flavours, eventually expanding my palate into “meaty” flavours like chicken and roast beef (although never, absolutely never, prawn cocktail). Later, I’d come to also enjoy cheese & onion and variants thereof, and it’s from this that I realise that I’m probably being somewhat irrational.

Because if you think about it: if you want to make a “pickled onion” flavour crisp, what flavouring ingredients would you use? It turns out that most crisp manufacturers use a particular mixture of (a) the ingredient that makes salt & vinegar crisps taste “vinegary” and (b) the ingredient that makes cheese & onion crisps taste “onioney”. So in summary:

I like pickled onions.
I like salt & vinegar crisps, which include an ingredient to make them taste vinegary.
I like cheese & onion crisps, which include an ingredient to make them taste onioney.
Therefore, I ought to like pickled onion crisps, which use two ingredients I like to try to emulate a food I like.

A packet of Pickled Onion Monster Munch, held in a hand. — I should like this. Right?

Maybe that deliberate and conscious thought process is all I need? Maybe that’s it, and just having gone through the reasoning, I will now like pickled onion crisps!

Conveniently, I have a cupboard in my kitchen containing approximately one billion packets of Pickled Onion Monster Munch. So let’s try it out.

The first time I’ve tried a pickled onion flavour crisp in almost 30 years, captured on camera for your amusement.

It turns out they’re okay!

They’re not going to dethrone either of the other two flavours of Monster Munch that we routinely restock on, but at least now I’m in a position where I can do something about our oversupply.

And all it took was stopping to think rationally about it. If only everything were so simple.