Thursday, September 28, 2006

Making Sushi

Sushi Chef Neophyte


Making good sushi is no trivial matter. People study for years to become master sushi chefs. And my particular style can best be described as survival cooking. However, making sushi is 50% arts, and crafts. And for some sick reason I enjoy doing meticulous, detailed work. Still, I expected my sushi to look like it was " hacked to death by a blind woodsman."

Tools

Making sushi doesn't require too many exotic tools:




Bamboo mat (makisu)





Sharp knife





Rice cooker


The one key item is the bamboo mat (makisu); it helps keep the rolls even.


Real sushi chefs use special knives, which are only sharpened on one side. My personal opinion is that any sharp knife will work.

Ingredients


California rolls are usually made with avocado, and fake crab. I use smoked salmon mostly because it keeps for weeks in the refrigerator.




Smoked salmon





Avocado





Nori (seaweed)





Sushi vinegar





Black sesame


The salmon, and the avocado need to be sliced into thin strips:




Sliced ingredients



Rice


The preparation of sushi rice is more complex than most people imagine. Traditionally the rice is soaked in water to soften it, then cooked with a piece of seaweed (for flavor). A mixture of vinegar, salt, and sugar is poured over the hot cooked rice, and then fanned until shinny and cool. Experts use a bowl made of bamboo. I use an 13x9 baking pan and an electric fan.




Adding seasoning





Finished rice

Making Sushi


California roll are usually made "inside out" -- that is the nori (seaweed) is on the inside, and the rice, on the outside. Here's how it's done:




Spread rice on nori





Cover rice with plasic wrap





Flip over






Add salmon, and avocado





Roll it up





Add sesame seeds

Finished Sushi




Sushi

Saturday, February 4, 2006

Triops

What are Triops?

Triops are essentially prehistoric shrimp. They haven't changed in about 200 million years.The bigger ones grow to about 2 inches. Average life span is about a month.



Triops


Why raise Triops?

In my case, because they showed up in my cube at work. Our admin, Elena, decided to buy the engineering staff some Christmas gifts from thinkgeek.com. I got a minature monsters kit.



Front of box




Back of box




Estatic Dean


It seemed pretty silly until I started reading about them online. They have three eyes. There are no females, only males, and hermaphrodites. Native Americans of the southwest considered Triops food. One interesting fact that was carefully omitted from the box is that Triops are cannibals. Apparently it is very common for the biggest Triop in the bowl to eat all of its smaller companions. I'm not saying this is a reason to raise Triops, but if you do don't bother naming the smaller ones :)

Just Like Sea Monkeys

The way Triops are sold reminded me of Sea Monkeys. i.e. brine shrimp eggs, packaged in a bright box, and marketed at kids. I had some myself. In the ads the Sea Monkeys wear lipstick, live in castles, and play leapfrog:



Sea Monkey Ad




Sea Monkey Ad




Sea Monkey Calendar




Sea Monkey Package


But in reality they look like this:


My Sea Monkeys experiment predictably ended with a burial at sea. Later I found out you can buy them by the thousands at any tropical fish store -- not as pet, but as fish food.

Day 1


In goes the nutrient pack, gravel, and triop eggs.




Adding gravel




Adding eggs


Day 2


It's alive! Several triops have hatched. They're very small, and
difficult to see:



Triops


Day 7

Five triops are still alive. These things grow at an amazing rate. After less than a week, the largest Triop is about a 1/4 inch.




Triops




Molted skin




Triops


Day 9

No cannibalism so far, but I'm keeping them intentionally overfed. There was talk of starting a dead pool. Basically everybody would choose a triop, and the last man standing (swimming?) would win. But we were stopped by common decency -- that and they all look alike.




Triops




Triops


Day 12


Still five triops. No cannibalism, but I've observed fighting on more than one occasion. If these things really grow to 2 inches, the tank is definitely too small.

One of the Triops appears to have eggs:




Pregnant Triops


Day 14


Here's some more observations on the triops:

  • Triops only have two normal (compond) eyes. The third, which looks more like a blemish, is a nauplius (simple) eye; it's used to determine which way is up!
  • Triops move randomly, aimlessly, almost blindly.
  • The biggest triop keeps picking fights.
  • Some triops dig in the gravel.
  • The triop food smells.
  • The water fouls very quickly, and smells -- even with frequent water changes.


Day 18 (Cannibalism)

And then there were three. When I returned to work on Monday two of the Triops had disappeared. Carefull inspection of the tank revealed this partially eaten body:




Triops


I guess 48 hours with no food in a cramped tank was too much. I'm just glad I wasn't around to witness the carnage. Even though this is expected behavior, I find this very disturbing. I've never had pets that eat each other.

Day 19 (A New Home)

In an effort to reduce cannibalism, I've moved the Triops into my old 10-gallon aquarium. The power filter keeps the water pretty clean so I can over feed them a bit without fouling the water. The extra space, and terrain should give the smaller Triops a place to hide.




New Home




Triops


Day 27


One Triop died while I was away skiing. I'm told it died of natural causes (no signs of cannibalism). Elena couldn't bear to discard the body, so she placed it in a plastic bag and tossed it in the freezer!




Frozen Triop


I suppose this could be useful if we ever want to perform an autopsy. Or cryogenic supsension. In the future, when medical science has sufficiently advanced, we could revive the Triop. ... Hey, if it's good enough for Ted Williams' head ...

Day 41

The largest Triop passed away. At 41 days old, it was officially a senior citizen. Here's a photo the day before it died:




Triop


Here's its final remains:




Dead Triop


Day 43 (The End)


The last Triop died. 43 days is a good long life for Triop, but it's still sad to see them pass on.




Dead Triop


Day 46 (A New Beginning)

Much to my supprise, I found a baby Triop swimming around the aquarium. Based on its size, it appears to be about a week old.




Baby Triop


Triop eggs typically require a wet-dry cycle. They won't hatch until they've been completely dry for a couple of weeks. This is a survival adaptation; the Triops natural habitat is transient pools of water, which are created by seasonal rains. Waiting for a wet-dry cycle ensures a freshly refilled pool. Some eggs require multiple wet-dry cycles. However, a few eggs do hatch immediately.

Sunday, October 9, 2005

Coffee Roasting

Mmmm ... Coffee


I love coffee. It's my only real vice. And I don't mean frappuccinos, I mean black coffee, espresso. As Will Durst says, "It's hot bitter, dirty water with a buzz".

To feed my addiction, I decided to roast my own coffee.

Why Roast Coffee?


Coffee looses flavor very rapidly after roasting. All the freezing, and C02-flushed bags in the world will not stop this decay. Keeping the beans whole only delays the inevitable -- flavor depends largely on when the bean was roasted, not when it was ground.

Unroasted (green) beans, in contrast, can be stored for a year with out loss of flavor. This means you can buy in bulk, and roast what you need, when you need it, and it will always be delicious. Green beans also costs about 1/2 the price of roasted coffee.

Equipment


I got an IRoast2:





IRoast2





IRoast2 (disassembled)


It's a hot air roaster. Basically, a hot air popcorn popper with a sophisticated control system. I got the IRoast because it supports a wide variety of roast profiles. i.e. it has a lot of knobs. You enter a list of temperatures, and times, and press start.

Beans


My roaster came with eight 1/2-lbs bags of green coffee:




Green Beans


Roasting

The online guides make roasting sound very complex, "best at a Full City roast, 30 seconds past 2nd crack." Huh? The first time I roasted, I threw in some coffee, pressed start, waited, and then pressed stop when it ressembled food. Tasted great. I'm sure some practice wouldn't hurt, but the point is, it's pretty easy to get good results.


Here's the beans before roasting:






Green Beans


Here's a few photos of a dark roast at various stages:





Roasting (green)





Roasting (light)





Roasting (dark)


And the final product:




Roasted Beans


The only downside is roasting can be a bit messy. The beans expel chaff (flecks of skin) as they roast.

But the biggest problem is smoke. Dark roasts cause the beans to sweat oil, which gets burned by the roaster. Roasting under my stove's hood solved most of the problem, but to really fix it I had to attach a ventilation duct:




Ventilation


Along with my torch working setup, my house is beginning to look like a scene from the movie Brazil :)

Conclusion


I don't want this to sound like a wine tasting review, so I'll just say that freshly roasted coffee is good -- really good. I roasted some Ethiopian that had a very strong and distinct fruit flavor. It was a like flavored coffee without the artificial taste. In 5 years of buying coffee at Peets I've never tasted anything like this. There's nothing like a hobby you can eat.

If you're looking to try roasting yourself, I highly recommend Sweet Maria's. They have loads of useful information, and good prices on roasters, and green beans.