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sauergeek

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Link dump [Jul. 6th, 2014|01:13 am]
sauergeek
Haha, my triumphant return to LJ posting! It's only been 4+ years...

Datamancer makes some ridiculously expensive (yet remarkably pretty) computer peripheral modifications, largely in the steampunk genre. Most are keyboards, but they also do monitors and at least one laptop case.

An Early Meal - a Viking Age Cookbook & Culinary Odyssey. Just what it says on the label. I keep looking at this, and wondering if I should get it. Then again, I keep looking at ancient Roman recipes and wondering if I should get a cookbook of those too. (What puts me off the Roman cookbook is that what I'd want to make is garum, which I suspect would get me hated for blocks around.)

15 Lessons from 20 Years of the French Laundry. Former and current employees of one of the fanciest restaurants in the US look back at what they learned. A fair bit of it is even applicable to home cooks.

The Facebook likes you should dislike. A link I want to keep around, for waving at people clicking "Like" indiscriminately. The consequences of having a big central social web site is parasites; this deals with how one of the variants operates.
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Comments:
[User Picture]From: tisiphone
2014-07-06 06:30 am (UTC)
_nicolai_ pointed me here :) I have An Early Meal, and it's quite good, though it might not be what you're expecting. The recipes are reconstructed from archaeological finds, including plant material and so on. They're also designed for open-fire or pit cooking (though they can be cooked in the kitchen just fine.)

As for making garum, there are less-stinky ways to do it, but you can also just use Thai fish sauce, which is functionally ideintical.
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[User Picture]From: sauergeek
2014-07-06 02:08 pm (UTC)
I have An Early Meal, and it's quite good, though it might not be what you're expecting.

From the subtitle and the description, that's pretty much what I was expecting. I'm generally willing to experiment with how things get cooked, so trying to convert from over-fire to my kitchen is fine. Hrm. Still tempting...

As for making garum, there are less-stinky ways to do it, but you can also just use Thai fish sauce, which is functionally ideintical.

But where's the fun in that? I know I'd probably need multiple acres, or to set up downwind of a paper manufacturer (or a sewage treatment plant). The idea of making something like garum appeals.

Edited at 2014-07-06 02:08 pm (UTC)
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[User Picture]From: fidgetmonster
2014-07-07 03:42 pm (UTC)
4 years?? Time does indeed fly.

You may have difficulty making garum in new england. too humid and not sunny enough. you need those hot, dry Mediterranean coast conditions. what happens when it rains??

I have a medieval cookbook. maybe not as interesting.

remember that bar we went to once because it had so many beers on tap? one of my new work places is near there, so i've stopped in a few times, having been reminded that it exists. it hasn't changed at all.
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[User Picture]From: sauergeek
2014-07-09 05:41 am (UTC)
The humidity would be a problem, wouldn't it. I'd still want to try -- I just suspect it wouldn't succeed. Or I'd rig up an umbrella over the garum fermenter.

I remember going to the bar, but not the name. Good to hear it's still there -- I hope it's doing well!
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[User Picture]From: snolan
2014-07-07 05:23 pm (UTC)

Returning after a hiatus

Welcome back to posting!

Thank you for the link dump - reading a few of them because you rock and things that interest you probably interest me too.
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[User Picture]From: sauergeek
2014-07-09 05:41 am (UTC)
Hope you enjoyed!
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