Gim Chi

3 May 2016

Another transliteration of Kim Chi, and in this case, only one particular type of the many many many variations there are.

5 heads of nappa cabbage
5 asian pears, peeled, cored, chopped
5 onions, peeled, chopped
2 heads garlic, peeled
1 large ginger root, peeled, chopped
10 carrots, peeled and julienned
10 bunches of green onions, trimmed and sliced
5+ cups of Korean red pepper (maewoon gochugaru for the spicier type)
10 C brine: 1 TB salt dissolved in 1 C water

1. cut the cabbage into quarters lengthwise, clean under cold water, core, chop.
2. place asian pears, onions, garlic, ginger in a blender and puree the ingredients.
3. mix together blended ingredients with the gochugaru red pepper, carrots and green onions. Combine with the cabbage.
4. I put the whole thing into a wine fermenting bucket (23 Litres, about 6 gallons), it was only about half full.
5. Pour brine over contents in the bucket until it’s all submerged. Put a weight on it, because that stuff will float. Under the brine it will ferment nicely. Anything on the surface risks unwanted growth. This can be scooped off the top.

Leave to ferment for four to six weeks.

This one was so popular with family, friends and coworkers that I’m going to fill the bucket this week. Updates to come.

Aji Amarillo Hot Sauce

3 May 2016

I wrote this down and can’t find it. Alas, I’m going from memory – it was over a month ago. YMMV.

20 aji amarillo (I used frozen), seeded, stemmed, chopped
2 sweet orange peppers
10 aji mirasol (i.e. dried aji amarillo)
4 onions, chopped
1 head of garlic, peeled, chopped
2 TB coriander seeds
2 TB achiote/annatto seeds
brine (1 TB salt to 1 C water)

1. Seed and stem the aji mirasol (their flavour is key), soak in 1 C. warm water.
2. Dissolve 1 TB salt into the mirasol water.
3. Place all the chopped ingredients into clean containers (I used a 2 L mason jar).
4. Pour the mirasol/brine over the ingredient. Top up the container with brine, leaving about 1/4″ head space. I used a water lock, as with homemade wine and beer.
5. Leave it for four to six weeks. I vented it every day, and it smelled delicious. Make sure that the ingredients stay below the brine. I used larger pieces of chile at the top to keep everything trapped below.
6. Place contents in a blender and have at you.

I find that the flavour is fantastic, the heat is nice but short-lived. I’m going to try this again with habaneros and see where that gets us.

the Organized Mind

30 April 2016

Thinking Straight in the Age of Information Overload.

the Organized Mind: Thinking Straight in the Age of Information Overload by Daniel J. Levitin

information and conscientious organization

p xv
Here we come upon two of the most compelling properties of the human brain and its design; richness and associative access. Richness refers to the theory that a large number of the things you’ve ever thought or experienced are still in there, somewhere. Associative access means that your thoughts can be accessed in a number of different ways by semantic or perceptual associations–memories can be triggered by related words, by category names, by a smell, an old song or photograph, or even seemingly random neural firings that bring them up to consciousness. Read the rest of this entry »

Inuit Cartography

17 April 2016

Repost from the Decolonial Atlas – much excellent work

In Kalaallit Nunaat (Greenland), the Inuit people are known for carving portable maps out of driftwood to be used while navigating coastal waters. These pieces, which are small enough to be carried in a mitten, represent coastlines in a continuous line, up one side of the wood and down the other. The maps are compact, buoyant, and can […]

via Inuit Cartography — The Decolonial Atlas

the Brain that Changes Itself

16 April 2016

Most excited I’ve been while reading a book in a while. I emphatically suggest you read it and think on it for yourself.

The Brain that Changes itself – Stories of Personal Triumph from the Frontiers of Brain Science. By Norman Doidge, M.D.

1 – A Woman Perpetually Falling…


“We see with our brains, not with our eyes,” [Paul Bach-y-rita] says.

This claim runs counter to the commonsensical notion that we see with our eyes, hear with our ears, taste with our tongues, smell with our noses, and feel with our skin. Who would challenge such fats? But for Bach-y-Rita, our eyes merely sense changes in light energy; it is our brains that perceive and hence see.

How a sensation enters the brain is not important to Bach-Rita. “When a blind man uses a cane, he sweeps it back and forth, and has only one point, the tip, feeding him information through the skin receptors in the hand. Yet this sweeping allows him to sort out where the doorjamb is, or the chair, or distinguish a foot when he hits it, because it will give a little. Then he uses this information to guide himself to the chair to sit down. Though his hand sensors are where he gets the information and where the cane ‘interfaces’ with him, what he subjectively perceives is not the cane’s pressure on his hand but the layout of the room: chairs, walls, feet, the three-dimensional space. The actual receptor surface in the hand becomes merely a relay for information, a data port. The receptor surface loses its identify in the process.” Read the rest of this entry »

Year 3 Month 4

11 April 2016


Year 3 Moon 4

6 April 2016



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