Dan Q
This link was originally posted to /r/ofcoursethatsathing. See
more things from Dan's Reddit account.
The original link was: http://dailyfries.tumblr.com
I’m a big fan of pizza. I use it to celebrate people moving house back to Aber; I use it to bribe people to help me move house; I’ve been known to travel into the next country over in search of the “right” one; over the course of the 300 or so Troma Nights I hosted between 2004 and 2010, it got to the point that our local pizza place would bring our food in through the front door and directly to each consumer; and once we got as far south as Naples, finding the world’s best pizza was among the first things on Claire and I’s minds. I like pizza: you get the picture.
More-lately, I’m also a big fan of making pizza. I’ve always enjoyed making bread, but over the last five years or so I’ve become particularly fascinated with making pizzas. I make a pretty good one now, I think, although I’m still learning and periodically experimenting with different flour blends, cooking surfaces, kneading techniques and so on. Those of you who know how capable I am of being a giant nerd about things should understand what I mean when I say that I’ve gotten to be a pizza nerd.
In pizza-related circles of the Internet (yes, these exist), there’s recently been some talk about pizza cake: a dish made by assembling several pizzas, stacked on top of one another in a cake tin – ideally one with a removable base – and then baking them together as a unit. Personally, I think that the name “pizza cake” isn’t as accurate nor descriptive as alternative names “pizza pie” (which unfortunately doesn’t translate so well over the Atlantic) or “pizza lasagne” (which is pretty universal). In any case, you can by now imagine what I’m talking about. What I’m talking about is an artery-destroying monster.
Not wanting to squander my dough-making skills on something that must be cut to size (proper pizza dough should always be stretched, or in the worst case rolled, to size – did I mention that I’d been getting picky about this kind of stuff?), I opted to go for the lazy approach and use some pre-made dough, from a chilled can. That was probably my first and largest mistake, but a close second was that I followed through with this crazy idea at all.
I didn’t have as deep a cake tin as I’d have liked, either, so my resulting pizza cake was shorter and squatter than I might have liked. Nonetheless, it came together reasonably well, albeit with some careful repositioning of the ingredients in order to provide the necessary structural support for each layer as it was added. I eventually built four layers: that is, from bottom to top – dough, tomato, cheese, pepperoni & mushrooms, dough, tomato, cheese, pepperoni & mushrooms, dough, tomato, cheese, pepperoni & mushrooms, dough, tomato, cheese, pepperoni & mushrooms. As I went along I found myself thinking about calzone.
Using a cake tin with a removable base turned out to be an incredibly wise move, as it proved possible to separate the food from its container by simply running around the outside and then tapping the tin from underneath. It had the weight and consistency of a cake of similar size, and smelled richly like freshly-based bread and cheese: exactly what you’d expect, really. I sliced it into six wedges, “cake-style”, and served it with a side salad to my courageous test pilots.
Ultimately, though, the experience wasn’t one we’re likely to repeat: the resulting dish was less-satisfying than if I’d just gone to the effort of making four regular pizzas in the first place. It was impossible to get an adequately crispy crust over the expanded surface area without risking burning the cheese, and as a result the central bread was unsatisfyingly stodgy, regardless of how thin I’d rolled it in anticipation of this risk. Having toppings spread through the dish was interesting, but didn’t add anything in particular that’s worthy of note. And while we ate it all up, we wouldn’t have chosen it instad of an actual pizza unless we’d never tried it before – once was enough.
But that’s just our experience: if you give pizza cake/pie/lasagne a go, let me know how you get on. Meanwhile, I’ll stick to making my own dough and using it to make my own regular, flat pizzas. The way that the pizza gods intended!
This review of OxyBox originally appeared on Google Maps. See more reviews by Dan.
Contrary to others’ reviews, we’ve always found OxyBox to deliver reasonably-priced food at perfectly acceptable speeds. Sometimes we’ve had to wait as long as 40 minutes, but they’ve always told us when this would be the case, and usually we get our food within half an hour. Their bundle deals are good, and on the one ocassion that they weren’t able to fulfil everything in it (they’d run out of prawn crackers) they were happy to substitute in a different, mutually-agreed side in their place.
And they’re always friendly on the phone, too.
The entire infrastructure of our civilization – our entire species – is something that you can’t help but take for granted. Let’s make a cheese & pickle sandwich.
Find a grass whose seed, when crushed, yields a powdery flour rich in carbohydrates and proteins – any of the dozens of species of wheat will do, but there are plenty others besides. If you’re genuinely starting from scratch, you might find that it’s first worth your while cultivating and selectively breeding the cereal to improve its yield. Separate off the dry outer chaff from the seeds and grind them. You’ll also need some yeast, which you can acquire from the environment by letting water in which you’ve boiled vegetables sit in the warm for a few days, or by extracting it from the skins of fruits: alternatively, you can make use of yeast spores in the atmosphere by working slowly in the vicinity of fermenting sugars; e.g. somebody brewing alcohol. Combine the flour with some water and the yeast to make a dough, let it rise, then put it in a hot box for a while to bake it. There’s your bread.
Meanwhile, domesticate some cattle. You’ll need to have started this quite a while earlier. Specifically, you’re going to need cows that have recently weaned a calf, so they’re still lactating. Manipulate the teats of the cow to extract its milk, then heat it gently while stirring it. Assuming that you don’t have the resources to identify and separate lactococcus bacteria, you’ll want to be careful not to heat the milk enough that it kills any such bacteria already in it. Add an edible acid (lemon juice will do, assuming you’ve got access to lemons; alternatively you could use vinegar, which you’ll be needing later on anyway) to cause the milk to begin separating into curds (the solid part) and whey (the liquid part) – alternatively, if you’ve got spare unweaned calves that you can kill and harvest the stomachs of, you can use rennet. If you’ve got the hang of processing cotton, you can weave yourself a square of cheesecloth and use this as a filter. Once you’ve reduced the curds as far as possible, wrap it and squeeze it in a press (you can make this by putting weight on it) for a few days, turning occasionally. Then, cover it in an airtight seal of wax (you can get this by melting honeycombs taken from a beehive), and leave it for a month or two. There’s your cheese.
Harvest some fruit and vegetables, such as – depending on availability – swede, carrots, dates, onions, cauliflower, apples, courgettes, and tomatoes, and dice them. Boil together in vinegar with cloves, mustard, and sugar added until the hardest parts (typically the swede) are firm but not crunchy. Heat a sterile, airtight container, add the mixture, and seal. Leave for a couple of weeks. Oh: you don’t have vinegar? No problem: first you’re going to need alcohol, which you can produce from fruit – apples are probably easiest; grapes are another popular choice – and yeast: just combine the two and give it a few weeks. Now, to turn that into vinegar, keep it at just over room temperature for several more weeks, stirring regularly to aerate it. Seriously: if you thought that learning to milk a cow was hard, you should have given up long before now. Anyway: there’s your pickle.
You’ll also want some butter, but by this point you’re used to a little work. Assuming you don’t have access to a centrifuge, the traditional thing to do next is to leave it sitting in a shallow pan for about 24 hours, then skimming off the top – congratulations, you’ve got cream (the remaining milk is now what you would call skimmed milk; I suggest you have yourself a cool glass of it while you start working on the next bit). Put the cream into a bowl with a pinch of salt and work it, keeping it as cool as possible while you do so, as if you were trying to make whipped cream… but keep going! If you whip it for long enough it’ll gradually become more and more solid: drain it of the excess liquid (this is buttermilk), and then form it into a ball or block. Hurrah: you’ve got butter!
Finally, you can assemble your sandwich. Slide the bread, spread butter onto the slices, and put slices of the cheese and a spoonful of pickle in between them. That wasn’t so hard, now, was it?
You’ll be forgiven if you’re wondering why I’ve just shared with you the most drawn-out recipe imaginable, for something so simple as a cheese & pickle sandwich.
It’s just this: think about how much was involved in that process (and I didn’t even talk about making the tools you’d need). How complex is that process, compared to everything eaten by every other animal on the planet. Otters use rocks to get into shellfish, and chimpanzees use sticks to pull termites out of nests, but apart from these – and a few other exceptions – virtually no other species we’ve ever come across does anything more than picking or hunting for their food, and then eating it. We, on the other hand – even for our simplest processed foods – put a monumental amount of effort into making them the way they are.
And as if that weren’t complex enough, we go even further. We make different kinds of bread and cheese with different kinds of flour and milk, different processes, different ages; we make different brands of pickle and butter, and then argue on the Internet about which one is the best. We make sandwiches with egg mayonnaise (boiled eggs… in an emulsion of egg yolks and oil), with roasted or cured meats of different kinds of animals, with hummus (a remarkably complicated ingredient in its own right).
When you make yourself a sandwich, you’re standing upon the shoulders of the hundreds of generations that preceded you, and all of their peers. A collective knowledge passed down over millennia. In reality, nobody milks a cow because they want to make a sandwich: but that separation is only possible because of the enormous infrastructure we’ve built up in order to support the production and distribution of dairy goods.
We are, indeed, a very strange species.
But if you actually do have a go at making a sandwich based on this recipe, let me know how you get on.
While you’re tucking in to your turkey tomorrow and the jokes and puzzles in your crackers are failing to impress, here’s a little riddle to share with your dinner guests:
Which is the odd-one out: gypsies, turkeys, french fries, or the Kings of Leon?
In order to save you from “accidentally” reading too far and spoling the answer for yourself, here’s a picture of a kitten to act as filler:
Want a hint? This is a question about geography. Specifically, it’s a question about assumptions about geography. Have another think: the kittens will wait.
Okay. Let’s have a look at each of the candidates, shall we? And learn a little history as we go along:
The Romami are an ethnic group of traditionally-nomadic people, originating from Northern India and dispersing across Europe (and further) over the last millenium and a half. They brought with them some interesting anthropological artefacts of their culture, such as aspects of the Indian caste system and languages (it’s through linguistic similarities that we’ve been best-able to trace their multi-generational travels, as written records of their movements are scarce and incomplete), coupled with traditions related to a nomadic life. These traditions include strict rules about hygiene, designed to keep a travelling population free of disease, which helped to keep them safe during the European plagues of the 13th and 14th centuries.
Unfortunately for them, when the native populations of Western European countries saw that these travellers – who already had a reputation as outsiders – seemed to be immune to the diseases that were afflicting the rest of the population, their status in society rapidly degraded, and they were considered to be witches or devil-worshippers. This animosity made people unwilling to trade with them, which forced many of them into criminal activity, which only served to isolate them further. Eventually, here in the UK, laws were passed to attempt to deport them, and these laws help us to see the origins of the term gypsy, which by then had become commonplace.
Consider, for example, the Egyptians Act 1530, which uses the word “Egyptian” to describe these people. The Middle English word for Egypian was gypcian, from which the word gypsy or gipsy was a contraction. The word “gypsy” comes from a mistaken belief by 16th Century Western Europeans that the Romani who were entering their countries had emigrated from Egypt. We’ll get back to that.
When Europeans began to colonise the Americas, from the 15th Century onwards, they discovered an array of new plants and animals previously unseen by European eyes, and this ultimately lead to a dramatic diversification of the diets of Europeans back home. Green beans, cocoa beans, maize (sweetcorn), chillis, marrows, pumpkins, potatoes, tomatoes, buffalo, jaguars, and vanilla pods: things that are so well-understood in Britain now that it’s hard to imagine that there was a time that they were completely alien here.
Still thinking that the Americas could be a part of East Asia, the explorers and colonists didn’t recognise turkeys as being a distinct species, and categorised them as being a kind of guineafowl. They soon realised that they made for pretty good eating, and started sending them back to their home countries. Many of the turkeys sent back to Central Europe arrived via Turkey, and so English-speaking countries started calling them Turkey fowl, eventually just shortened to turkey. In actual fact, most of the turkeys reaching Britain probably came directly to Britain, or possibly via France, Portugal, or Spain, and so the name “turkey” is completely ridiculous.
Fun fact: in Turkey, turkeys are called hindi, which means Indian, because many of the traders importing turkeys were Indians (the French, Polish, Russians, and Ukranians also use words that imply an Indian origin). In Hindi, they’re called peru, after the region and later country of Peru, which also isn’t where they’re from (they’re native only to North America), but the Portugese – who helped to colonise Peru also call them that. And in Scottish Gaelic, they’re called cearc frangach – “French chicken”! The turkey is a seriously georgraphically-confused bird.
As I’m sure that everybody knows by now, “French” fries probably originated in either Belgium or in the Spanish Netherlands (now part of Belgium), although some French sources claim an earlier heritage. We don’t know how they were first invented, but the popularly-told tale of Meuse Valley fishing communities making up for not having enough fish by deep-frying pieces of potato, cut into the shape of fish, is almost certainly false: a peasant region would be extremely unlikely to have access to the large quantities of fat required to fry potatoes in this way.
So why do we – with the exception of some confusingly patriotic Americans – call them French fries. It’s hard to say for certain, but based
on when the food became widely-known in the anglophonic world, the most-likely explanation comes from the First World War. When British and, later, American soldier landed in Belgium,
they’ll have had the opportunity to taste these (now culturally-universal) treats for the first time. At that time, though, the official language of the Belgian army (and the
most-popularly spoken language amongst Belgian citizens) was French. The British and American soldiers thus came to call them “French fries”.
For a thousand years the Kingdom of Leon represented a significant part of what would not be considered Spain and/or Portugal, founded by Christian kings who’d recaptured the Northern half of the Iberian Peninsula from the Moors during the Reconquista (short version for those whose history lessons didn’t go in this direction: what the crusades were against the Ottomans, the Reconquista was against the Moors). The Kingdom of Leon remained until its power was gradually completely absorbed into that of the Kingdom of Spain. Leon still exists as a historic administrative region in Spain, similar to the counties of the British Isles, and even has its own minority language (the majority language, Spanish, would historically have been known as Castilian – the traditional language of the neighbouring Castillian Kingdom).
The band, however, isn’t from Leon but is from Nashville, Tennessee. They’ve got nothing linking them to actual Leon, or Spain at all, as far as I can tell, except for their name – not unlike gypsies and Egypt, turkeys and Turkey, and French fries and France. The Kings of Leon, a band of brothers, took the inspiration for their name from the first name of their father and their grandfather: Leon.
The Kings of Leon are the odd one out, because while all four have names which imply that they’re from somewhere that they’re not, the inventors of the name “The Kings of Leon” were the only ones who knew that the implication was correct.
The people who first started calling gypsies “gypsies” genuinely believed that they came from Egypt. The first person to call a turkey a “Turkey fowl” really was under the impression that it was a bird that had come from, or via, Turkey. And whoever first started spreading the word about the tasty Belgian food they’d discovered while serving overseas really thought that they were a French invention. But the Kings of Leon always knew that they weren’t from Leon (and, presumably, that they weren’t kings).
And as for you? Your sex is on fire. Well, either that or it’s your turkey. You oughta go get it out of the oven if it’s the latter, or – if it’s the former – see if you can get some cream for that. And have a Merry Christmas.
This is the second in a series of four blog posts which ought to have been published during January 2013, but ran late because I didn’t want to publish any of them before the first one.
I spent the weekend of my birthday working in London, alongside the Squiz team, who make the CMS that forms the foundation of most of the public-facing websites of the Bodleian Libraries. We’d originally scheduled this visit for a different week, but – in that way that projects sometimes do – the project got juggled about a bit and so I found myself spending the week of my birthday away from home.
But on Tuesday – my second day working on-site at Squiz’s office, and coincidentally my birthday – disaster struck! Our first clue was when the lights went out. And then, a minute or so later, when the fire alarm started going off. No big deal, we all thought, as we gathered our possessions and prepared to leave the office – it’s probably just that the fire alarm sounds as a precaution if it’s electricity supply is disrupted… but as we started to go down the stairs and smelled the smoke, we realised that there really was a fire.
The first two fire engines arrived within minutes. Apparently, they don’t mess about when a city centre office block catches light. The smoke was very visible from the street: thick grey plumes pouring out from the basement windows. Theories about the cause of the fire were whispered around the assembled crowd, and the consensus seemed to be that the substation in the basement had overheated and set alight its room.
A third fire engine arrived, and – after about a quarter hour of assessing the situation and controlling the crowd – we were told that we wouldn’t be able to get back into our building for “at least an hour, probably more.” So, being British, we therefore decamped to one of the nearby bars for networking and a round of gin & tonic. After I texted some friends to say that I hadn’t expected to spend the afternoon of my birthday in the pub, but that it wasn’t an entirely unwelcome experience, a few of them had the cheek to ask once again how the fire had actually started.
By the time we were allowed to return to the building, it was already getting dark, and we quickly discovered a new problem that faced us: with the power still well and truly out, the electronic door locks that secured the offices had become completely unusable. Not willing to abandon my laptop, keys, and other personal possessions overnight in an unfamiliar office, I waited around until a locksmith had been summoned and had drilled his way through the cylinder and allowed us into the building.
It being my birthday, I’d arranged that Ruth would come and spend the night down in London, and that we’d go out to Dans le Noir, a restaurant that I’d heard about from news articles and via friends some years prior, and always wanted to try. The restaurant has a distinct and quite remarkable theme that you probably won’t find anywhere else: that theme is that you eat unidentified food in pitch blackness.
As our (blind!) waiter, Gao, led Ruth and I by touch to our table, we suddenly realised that we’d all but forgotten exactly how dark pitch blackness actually is. When you stumble over your coffee table in the dark on a morning, that’s not truly black: there’s that sliver of light coming from underneath the curtains, or the faint glow of the LED light on the stereo. Real, complete darkness is disorienting and confusing, and to sit around in it – not even able to see whether your eyes are open or closed – for hours at a time is quite remarkable.
It took us a little while to learn the new skills required to survive in this environment, but Gao was incredibly helpful. We worked out mechanisms for pouring drinks, for checking whether our plates were empty, and for communicating our relative movements (being geeks, as we are, Ruth and I quickly developed a three-dimensional coordinate-based system for navigating relative to an agreed centre-point: the tip of the bottle of our mystery wine). We also learned that there’s something truly humbling about being dependent upon the aid of a blind person to do something that you’d normally be quite capable of doing alone: simple things, like finding where your glass is.
But the bigger lesson that we learned was about how darkness changes the way that we operate on a social level. Ruth and I were sat alongside another couple, and – deprived of body language, the judgement of sight, and the scrutiny of eye contact – we quickly entered into a conversation that was far deeper and more real than I would have anticipated having with total strangers. It was particularly strange to see Ruth, who’s usually so shy around new people, really come out as confident and open. I theorise that (in normally-signted people) eye contact – that is, being able to see that others can see you – serves as a regulator of our willingness to be transparent. Depriving it for long enough that its lack begins to feel natural makes us more frank and honest. Strange.
Back at Squiz the following day, there was still no electricity. Credit is due to the team there, though, who quickly put in to effect their emergency plans and literally “moved office” to a handful of conference rooms and meeting spaces around Shoreditch. “Runners” were nominated to help relay messages and equipment between disparate groups of people, and virtualised networks were established across the city. I laughed when I discovered that Squiz’s old offices had been in an old fire station.
Before long, the folks I’d been working with and I were settled into a basement meeting room in a nearby café, running a stack of Mac desktops and laptops from a monumental string of power strips, and juggling an Internet connection between the café’s WiFi and a stack of Mifi-like devices. We were able to get on with our work, and the day was saved, all thanks to some smart emergency planning. Later in the week, a generator was deployed outside the building and we were able to return to normal desks, but the quick-thinking of the management ensured that a minimum of disruption was caused in the meantime.
Not one to waste the opportunity to make the most of being in London for a week, I spent another of my evenings out with Bryn. He and I went out to the Free Fringe Fundraiser, which – despite a notable absence of Peter Buckley Hill, who had caught a case of the then-dominating norovirus – was still a great deal of fun. It was particularly pleasing to get to see Norman Lovett in the flesh: his particular brand of surrealist anti-humour tickles me mercilessly.
So what could have been “just another business trip” turned into quite the adventure, between fires and birthdays and eating-in-the-dark and comedy. If only it hadn’t taken me two months to finish writing about it…
This post has been censored at the request of S******. See: all censored posts, all posts censored by request of S******.
This is the first in a series of four blog posts which ought to have been published during January 2013, but ran late because I didn’t want to publish any of them before the first one.
2012 was one of the hardest years of my life.
It was a year of unceasing disasters and difficulties: every time some tragedy had befallen me, my friends, or family, some additional calamity was lined-up to follow in its wake. In an environment like this, even the not-quite-so-sad things – like the death of Puddles, our family dog, in May – were magnified, and the ongoing challenges of the year – like the neverending difficulties with my dad’s estate – became overwhelming.
The sudden and unexpected death of my dad while training for his Arctic trek, was clearly the event which had the most-significant impact on me. I’ve written about the experience at length, both here on my blog and elsewhere (for example, I made a self-post to Reddit on the day after the accident, urging readers to “call somebody you love today”).
In the week of his death, my sister Becky was suffering from an awful toothache which was stopping her from eating, sleeping, or generally functioning at all (I tried to help her out by offering some oil of cloves (which functions as a dental contact anesthetic), but she must have misunderstood my instruction about applying it to the tooth without swallowing it, because she spent most of that evening throwing up (seriously: don’t ever swallow clove oil).
Little did she know, worse was yet to come: when she finally went to the dentist, he botched her operation, leaving her with a jaw infection. The infection spread, causing septicæmia of her face and neck and requiring that she was hospitalised. On the day of our dad’s funeral, she needed to insist that the “stop gap” surgery that she was given was done under local, rather than general, anasthetic, so that she could make it – albeit in a wheelchair and unable to talk – to the funeral.
Five weeks later, my dad finally reached the North Pole, his ashes carried by another member of his team. At about the same time, Ruth‘s grandmother passed away, swamping the already-emotional Earthlings with yet another sad period. That same month, my friend S****** suffered a serious injury, a traumatic and distressing experience in the middle of a long and difficult period of her life, and an event which caused significant ripples in the lives of her circle of friends.
Shortly afterwards, Paul moved out from Earth, in a situation that was anticipated (we’d said when we first moved in together that it would be only for a couple of years, while we all found our feet in Oxford and decided on what we’d be doing next, as far as our living situations were concerned), but still felt occasionally hostile: when Paul left town six months later, his last blog post stated that Oxford could “get lost”, and that he’d “hated hated 90% of the time” he’d lived here. Despite reassurances to the contrary, it was sometimes hard – especially in such a difficult year – to think that this message wasn’t directed at Oxford so much as at his friends there.
As the summer came to an end, my workload on my various courses increased dramatically, stretching into my so-called “free time”: this, coupled with delays resulting from all of the illness, injury, and death that had happened already, threw back the release date of Milestone: Jethrik, the latest update to Three Rings. Coupled with the stress of the 10th Birthday Party Conference – which thankfully JTA handled most of – even the rare periods during which nobody was ill or dying were filled with sleepless nights and anxiety. And of course as soon as all of the preparation was out of the way and the conference was done, there were still plenty of long days ahead, catching up on everything that had been temporarily put on the back burner.
When I was first appointed executor of my dad’s estate, I said to myself that I could have the whole thing wrapped-up and resolved within six months… eight on the outside. But as things dragged on – it took almost six months until the investigation was finished and the coroner’s report filed, so we could get a death certificate, for example – they just got more and more bogged-down. Problems with my dad’s will made it harder than expected to get started (for example, I’m the executor and a beneficiary of the will, yet nowhere on it am I directly mentioned by name, address, or relationship… which means that I’ve had to prove that I am the person mentioned in the will every single time I present it, and that’s not always easy!), and further administrative hiccups have slowed down the process every step of the way.
You know what would have made the whole thing easier? A bacon sandwich. And black pudding for breakfast. And a nice big bit of freshly-battered cod. And some roast chicken. I found that 2012 was a harder year than 2011 in which to be a vegetarian. I guess that a nice steak would have taken the edge off: a little bit of a luxury, and some escapism. Instead, I probably drank a lot more than I ought to have. Perhaps we should encourage recovering alcoholic, when things are tough, to hit the sausage instead of the bottle.
Becky’s health problems weren’t done for the year, after she started getting incredibly intense and painful headaches. At first, I was worried that she was lined-up for a similar diagnosis to mine, of the other year (luckily, I’ve been symptom-free for a year and a quarter now, although medical science is at a loss to explain why), but as I heard more about her symptoms, I became convinced that this wasn’t the case. In any case, she found herself back in the operating room, for the second serious bit of surgery of the year (the operation was a success, thankfully).
I had my own surgery, of course, when I had a vasectomy; something I’d been planning for some time. That actually went quite well, at least as far as can be ascertained at this point (part three of that series of posts will be coming soon), but it allows me to segue into the topic of reproduction…
Because while I’d been waiting to get snipped, Ruth and JTA had managed to conceive. We found this out right as we were running around sorting out the Three Rings Conference, and Ruth took to calling the fœtus “Jethrik”, after the Three Rings milestone. I was even more delighted still when I heard that the expected birth date would be 24th July: Samaritans‘ Annual Awareness Day (“24/7”).
As potential prospective parents, they did everything right. Ruth stuck strictly to a perfectly balanced diet for her stage of pregnancy; they told only a minimum of people, because – as everybody knows – the first trimester’s the riskiest period. I remember when Ruth told her grandfather (who had become very unwell towards the end of 2012 and died early this year: another sad family tragedy) about the pregnancy, that it was only after careful consideration – balancing how nice it would be for him to know that the next generation of his family was on the way before his death – that she went ahead and did so. And as the end of the first trimester, and the end of the year, approached, I genuinely believed that the string of bad luck that had been 2012 was over.
But it wasn’t to be. Just as soon as we were looking forward to New Year, and planning to not so much “see in 2013” as to “kick out 2012”, Ruth had a little bleeding. Swiftly followed by abdominal cramps. She spent most of New Year’s Eve at the hospital, where they’d determined that she’d suffered a miscarriage, probably a few weeks earlier.
Ruth’s written about it. JTA’s written about it, too. And I’d recommend they read their account rather than mine: they’ve both written more, and better, about the subject than I could. But I shan’t pretend that it wasn’t hard: in truth, it was heartbreaking. At the times that I could persuade myself that my grief was “acceptable” (and that I shouldn’t be, say, looking after Ruth), I cried a lot. For me, “Jethrik” represented a happy ending to a miserable year: some good news at last for the people I was closest to. Perhaps, then, I attached too much importance to it, but it seemed inconceivable to me – no pun intended – that for all of the effort they’d put in, that things wouldn’t just go perfectly. For me, it was all connected: Ruth wasn’t pregnant by me, but I still found myself wishing that my dad could have lived to have seen it, and when the pregnancy went wrong, it made me realise how much I’d been pinning on it.
I don’t have a positive pick-me-up line to put here. But it feels like I should.
And so there we were, at the tail of 2012: the year that began awfully, ended awfully, and was pretty awful in the middle. I can’t say there weren’t good bits, but they were somewhat drowned out by all of the shit that happened. Fuck off, 2012.
Here’s to 2013.
Edit, 16th March 2013: By Becky’s request, removed an unflattering photo of her and some of the ickier details of her health problems this year.
Edit, 11th July 2016: At her request, my friend S******’s personal details have been obfuscated in this post so that they are no longer readily available to search engines.
Edit, 26th September 2016: At her request, my friend S******’s photo was removed from this post, too.
For our fourth day at the Edinburgh Fringe, Ruth, JTA and I decided to take a little break from the rushing-around-to-comedy-shows game and get out and see the sights. Ruth had somehow acquired a somewhat romantic idea of nearby Leith: that it would be full of quays and boats and suchlike, and not – as we would come to discover instead – full of rain and a foul-smelling burst sewer pipe.
We started with breakfast from Snax Cafe, under Matt‘s recommendation, which turned out to be a good one, as this tiny greasy spoon/takeaway turns out to serve a fantastic selection of fried foods ready-to-eat at great prices. I opted for a fried egg sandwich, with which I quickly made a mess of my t-shirt and shorts when I accidentally spilt the yolk all over myself.
A combination of the weather quickly turning against us, Leith being significantly further away than it first appeared on a map, and the three of us still being remarkably tired since the previous day turned this expedition into a far more arduous affair than we had initially expected. By the time we’d reached the pretty little boats and bars of the waterfront, we were damp (admittedly, we’d all but JTA underdressed for the excursion: his overcoat helped protect him, but it had the side-effect of making him look like a flasher, his bare legs poking out from under it).
![Ruth and Dan playing Scrabble[TM] in a pub in Leith.](/_q23u/2012/08/DSCF0454-1-1024x768.jpg "Ruth and Dan playing Scrabble[TM] in a pub in Leith.")
The food was good, though: we lunched upon freshly-made haggis stovies, served in mugs, with chunky chips (in further mugs) and oatcakes. And when we were done, and set out into the world again to explore the waterfront… that’s when it began raining again, even harder than before. Fucking marvellous.
By the time we’d worked our way around the docks, we were damp and tired, so we found a bus to take us back to Princes’ Street, cut across to a cheesemonger in Grassmarket to stock up on delicious cheeses, and then returned to the flat for a quick nap, because we were all pretty pooped.
Later, we went out for another helping of Peter Buckley Hill and Some Comedians. Being Tuesday – the day before Buckers’ day off – and close to the end of the Fringe, he was clearly exhausted, and kept digressing from the usual (awesome) shite to random stream-of-consciousness new shite. Still all funny, and some enjoyable guests.
And then we slept. A lot.
Looking Back
On this day in 2005 (actually tomorrow, but I needed to publish early) I received an unusual parcel at work, which turned out to contain a pan, wooden spoon, tin of spaghetti hoops, loaf of bread… and an entire electric hob.
This turned out, as I describe in my blog post of the day, to have been the result of a conversation that the pair of us had had on IRC the previous day, in which he called me a “Philistine” for heating my lunchtime spaghetti hoops in the office microwave. This was a necessity rather than a convenience, given that we didn’t have any other mechanism for heating food (other than a toaster, and that’s a really messy way to heat up tinned food…).
It was a different time: a time when the lives of many of my friends were still centered around academic persuits (Siân was working on and handing in her dissertation, as was Liz, Claire was getting results back, Ruth was stressed out by a useless student on her team, Paul took things too far, and even JTA was suffering: struggling with his wordcount of an essay that he considered handing in late). It was a time when our evenings were being consumed watching Knightmare (my blog posts mentioning: the first series, first half of second series, second half of second series, Ruth’s commentary) or at the Ship & Castle (both, sadly, without Sian). It was a time when Andy worked at the cafe under The Flat, like we were all in some kind of sitcom or something.
It was clearly a time when we were all blogging quite regularly: apologies for the wall of links (a handful of which, I’m afraid, might be restricted). Be glad that I spared you all the posts about the 2005 General Election, which at the time occupied a lot of the Abnib blogosphere. We were young, and idealistic, and many of us were students, and most of us hadn’t yet been made so cynical by the politicians who have come since.
And, relevantly, it was a time when Paul was able to express his randomness in some particularly quirky ways. Like delivering me a food parcel at work. He’s always been the king of random events, like organising ad-hoc hilltop trips that turned out to be for the purpose of actually releasing 99 red (helium) balloons. I tried to immortalise his capacity for thinking that’s not just outside the box, but outside the known Universe, when I wrote his character into Troma Night Adventure, but I’m not sure I quite went far enough.
Looking Forward
It seems so long ago now: those Aberystwyth days, less than a year out of University myself. When I look back, I still find myself wondering how we managed to find so much time to waste on categorising all of the pages on the RockMonkey wiki. I suppose that nowadays we’ve traded the spontaneity to say “Hey: card games in the pub in 20 minutes: see you there!” on a blog and expect it to actually work, for a more-structured and planned existence. More-recently, we’ve spent about a fortnight so far discussing what day of the week we want out new monthly board games night to fall on.
There’s still just enough of the crazy random happenstances in my life, though. As I discovered recently, when I once again received an unusual and unexpected parcel in the post. This time, it wasn’t from Paul, but from Adam, who’d decided to respond in a very literal fashion to my tongue-in-cheek suggestion that he owed me tea, and a keyboard.
I got the chance to live with Paul for a couple of years, until he moved out last month. I’m not sure whether or not this will ultimately reduce the amount of quirkiness that I get in my diet, but I’m okay either way. Paul’s not far away – barely on the other side of town – so I’m probably still within a fatal distance of the meteor we always assumed would eventually kill him.
We’ve turned what was his bedroom into an office. Another case of “a little bit less random, a little bit more structure and planning”, perhaps, in a very metaphorical way? Maybe this is what it feels like to be a grown-up. Took me long enough.
This blog post is part of the On This Day series, in which Dan periodically looks back on years gone by.
I’ve been a vegetarian for a year and a bit, now, and it’s not significantly easier than it was to begin with. There are lots of meats that I miss. And there are some meats that I expected to miss, that I don’t. Here’s my experience:
The things I miss the most:
And things I don’t miss as much as I expected to:
So there we go. There are things I miss more than I thought, and there are things I’ve missed less. And there’s not a particularly strong pattern between them.
If you’ve restricted your diet (e.g. by choosing to be vegetarian), what do you miss? Or if you haven’t, what do you think you’d miss the most? I think we all know how Adam feels, at least…
The other thing (other than building Tiffany2 and a second computer, to be described later) that happened last weekend, of course, is that it was my birthday! I share my birthday with David Bowie and Elvis Presley, so if you were ever looking for evidence about how astrology is bullshit: that’s it right there (I have no musical talent whatsoever, although I’m pretty good at Guitar Hero).
I didn’t organise myself a surprise birthday party this year, but instead had a quiet – but drunken – afternoon in with the Earthlings. Ruth had asked me earlier in the week, though, if “there’s anything special that I’d like to eat?” And, of course, I answered:
“A gingerbread village under assault from enormous gelatinous bunny rabbits!”
This was a convenient request, because we already had a lot of the ingredients to-hand. So Ruth and I spent some time building, decorating, and demolishing exactly such a scene.
This, you see, is what happens when I’m given cocktail-making equipment and supplies for my birthday. Nothing makes this kind of activity make sense so much as spending the whole day drinking champagne cocktails.
I’m not sure if it’s better or worse that as the scene came together I began developing a ruleset for a tabletop wargame playable using gummy sweets.
In any case, it was a fantastic way to see in the beginning of my thirty-second year.
This blog post is about Marmite. I apologise if it makes you hungry, nauseous, or confused.
My partner enjoys Marmite. This isn’t a surprise: I’ve known it for years. Some weekend mornings I’ve seen her enthusiastically scoff down some Marmite on toast, and I’ve known times that she’s been feeling run-down and hungry and the prospect of a bit of Marmite is exactly what she needs to get her motor running again. She doesn’t eat it all the time, but she likes to keep a jar around in anticipation: Marmite lasts pretty much forever, so there’s no hurry.
It’s only since living with her, though, that I’ve seen so much of the strange sticky substance as I have. That’s not her doing, I’ll stress: she’s always respectful of the fact that I seem to just be one of those people who’s just never going to be a Marmite-eater, and she doesn’t surprise me with Marmite-infused foodstuffs. In exchange, I try not to complain whenever I can smell that the jar is open.
Her husband enjoys Marmite too. Sometimes she makes Marmite whirls, pastry spirals with a sharp taste of Marmite, and I think she does so mostly because she knows that he enjoys them so much. I honestly don’t know how often he eats the stuff other than when she serves it: occasionally, I guess.
I’ve only recently kept Marmite in my cupboard: it’s a new addition to my food supply. Are my partner and husband responsible for this? No… well, only insofar as that they once reminded me that they keep Marmite in the house: “We keep our Marmite in this cupboard,” they said, and that was that. (sometimes they disagree on which shelf the Marmite belongs on, but more often than not they’re in agreement)
But now there’s Marmite in my cupboard. I’m not sure why I keep it there. I still don’t really like Marmite, although I think that with experience I’ve learned to appreciate what others see in its flavour, even if it doesn’t sit comfortably in me.
I look at the jar of Marmite in my cupboard. “Why are you there?” I ask it, “What am I supposed to do with you?” It doesn’t answer. It is, of course, only Marmite. I realise that I’m standing alone in the kitchen, talking to my shelf, and I feel a little stupid. But it’s a puzzle that I can’t solve: how did the Marmite even get into my cupboard? I certainly didn’t buy it. Did it… put itself there?
Time for some buttered toast.
This blog post is not about Marmite. My apology still stands.
There’s something that I just don’t understand about vegetarians. It’s something that I didn’t understand when I mercilessly teased them, and it’s something that I still don’t understand now that I am one:
What’s with the fake meat?
You know the stuff I’m talking about: stuff made out of mycoprotein or TVP or soya that’s specifically designed to emulate real meat in flavour (sometimes effectively) and texture (rarely so). Browse the chilled and frozen aisles of your local supermarket for their “vegetarian” section and you’ll find meatfree (although rarely vegan) alternatives to chicken, turkey, beef and pork, presented here in descending order of how convincing they are as a substitute.
Let’s be clear here: it’s not that I don’t see the point in faux meat. It has a few clear benefits: for a start, it makes vegetarianism more-approachable to omnivores who are considering it for the first time. I’ve tried meat substitutes on a number of occasions over the last couple of decades, and they’ve really improved over that time: even a meat-lover like me can be (partially) placated by the selection of substitutes available.
And while I slightly buy-in to the argument that the existence of these fake meats “glorifies” meat-eating, perhaps even to the extent as to under-sell vegetarianism as a poor substitute for the “real thing”, I don’t think that this is in itself the biggest problem with the fake meat industry. There’s a far bigger issue in question:
Why are we stopping here?
If we’re really trying here to make “fake meats”, then why are we setting our targets in-line with the commonly-eaten “real meats”? Why stop at chicken and turkey when we might as well make dodo-flavoured nut roasts and Quorn slices? Sure, they’re extinct, so we’ll probably never have real dodo meat: but there’s no reason that the manufacturers of artificial meats can’t have a go. There are dozens of accounts of the preparation and consumption of dodos, so we’d surely be able to emulate their flavour at least as well as we do the meats that we already produce substitutes for.
Why stop there? We might as well have tins of unicorn meat, too, a meal already familiar to those of us who’ve played more than our fair share of NetHack. How about dragons, or griffins, or the Vegetable Lamb of Tartary? If we’re going to make it up as we go along when we make artificial bacon, we might as well make it up as we go along when we make basilisk-burgers and salamander-sausages, too.
There’s a reason, of course, that we don’t see these more-imaginative meat substitutes. Many of the most loyal fake-meat customers are the kinds of people who don’t like to think about the connection between, for example, “chicken” (the foodstuff), and “chicken” (the clucking bird). To be fair, a lot of meat-eaters don’t like to think about this either, but I get the impression that it’s more-common among vegetarians.
But seriously, though: I think they’re missing a trick, here. Who wouldn’t love to eat artificial pegasus-pâté?
To those of you that don’t know already, I have a confession to make. After years of picking holes in and finding flaws in their various ethical or other arguments and of mocking their dietary choices, I’ve become… a vegetarian.
Okay, this probably wasn’t actually a shock to anybody. Between the observations of the barbeque food I’ve been enjoying recently and the fact that I willingly chose falafel over hog roast a month or so ago, it’s quite possible that you’re saying “well, duh” at this so-called revelation. That’s why I thought it’d be far more-interesting for me to talk about the principal reason for this change.
You don’t eat what, now?
For some, however, this change has been a gradual one, beginning with dropping beef from my diet in January, and other red meats in March (making me, technically-speaking, a lacto–ovo–melo–pollo–pescetarian, which is quite a mouthful). Poultry and fish disappeared from my diet in April and May.
For a brief stint, I tried to remove milk, too, aiming for ovo-vegetarianism, but it turns out that – while oatmilk is a perfectly reasonable alternative to the white stuff, and there are some great soya-based dairy-free deserts – there really are no adequate vegan substitutes for cheese… and I’m just not quite capable of coping without it.
Why, Dan? WHY?
My decision to adopt a vegetarian diet is based on a few different influences, but the principal one amongst these is one of environmentalism and sustainability. Over the last few years it’s become increasingly apparent to me that the Western Pattern Diet has a hugely damaging effect in the following areas:
In short, I could probably best be described as an economic environmentalist vegetarian: I’m concerned primarily with making sure that our agricultural practices are sustainable for the benefit of humans, whether currently existing or future. More on that, little doubt, in the Frequently Anticipated Questions, below.
So… how’re you finding it?
Man, I miss bacon.
Giving up beef, it turned out, was reasonably easy. Ditto lamb. But bacon: that’s something I miss. When my co-worker Liz had a bacon, mushroom and cheese jacket potato at an office lunch the other week, I could have almost drowned in my own drool. I find myself envying those vegetarians I know who don’t eat meat because they don’t like it: those guys have it so easy…
Chicken’s been challenging, too, because it’s always been a go-to base ingredient for me, and I’ve had to learn to substitute other sources of protein into my diet. Thankfully, I’ve been in a strong position: many years of cooking for vegetarians, at one point or another, has given me a pretty good understanding of what’s good for what and a decent repertoire of already-vegetarian dishes.
I tried to give up milk and milk products after realising that the ecological impact of milk production – while significantly less than beef, for a variety reasons – is still higher than I’d like. Sadly, it turns out that milk turns up in just about everything, and cheese and cream are remarkably hard to do without. Maybe some day I’ll give that another go.
On the up-side, though, I’ve discovered a reasonable number of things that I didn’t think I liked, that actually I do… or at least, that are perfectly adequate substitutes for meat products.
But man, I miss bacon. Pigs may be clever, but they’re not smart enough to not be delicious.
I also routinely slip up on the likes of isinglass (used in the production of many of my favourite beers), and gelatine (which appears in a surprising number of things), and I try not to kick up a fuss where food is being prepared for several people, of which I’m only one, in a non-compatible way. For example, I tolerate the addition of Worcester sauce (containing anchovies) as an ingredient where a meal is being prepared for several people – it’d be incredibly inconvenient to require a separation of the food at this point during cooking, and I’m happy to compromise a little where the chef’s convenience collides with my ethics.
Frequently Anticipated Questions
In order that I jump the gun and answer you before you ask:
You consume products made using isinglass, gelatine, and occasional small quantities of fish sauce… you’re not a vegetarian at all!
I guess not. But the label’s for my convenience, not yours. I use the word vegetarian because it’s the simplest-common-denominator. If I ask in a restaurant “what have you got that’s vegetarian, or would be but that it contains trace amounts of isinglass, is made using gelatine, has Worcester sauce in, etc.” I’d never get my meal. Plus, the staff would be confused. To take a mathematical model: the set of things that better-vegetarians-than-I eat is completely contained within the set of things that I eat, and the two are very nearly the same, so to call myself a vegetarian is closer to a convenient rounding error than a lie.
Also; that wasn’t a question.
Do you expect to make a significant difference?
No. But, like many moral decisions, this isn’t about making a significant difference but about doing the right thing.
If there’s a riot in your town and an out-of-control crowd begins damaging and looting the shops in the high street, you might be tempted to go out and steal a nice laptop or television yourself, too. Regardless of whether or not you do so, you won’t make a significant difference – Currys will be just as empty in the morning whether you partake of a little ransacking or not. But that doesn’t change the fact that it would be wrong of you to rob them.
On the other hand, over the course of the rest of my life I’m liable, under ideal circumstances, to make a miniscule but measurable net decrease in the demand for meat products, which might, under ideal circumstances, have an impact on meat production, thereby coming some way to achieving my ideals. Moreover, I’d like to think that my dietary choices go some way to making those dietary choices more palatable (hah!) for others, which may influence others to reduce their meat consumption too.
If the aim is to reduce meat consumption, why not simply eat less meat?
Because I can’t trust everybody else to play along.
My gut feeling is that this would work (although I haven’t read any research to either confirm or deny that suspicion): that if we all just cut down our meat consumption so that we were eating meat only once every few weeks, that we’d have a huge impact on sustainability for the future. But I can’t make everybody do this. The best I can do is to do so myself.
However, if I go just a little bit further and stop eating meat altogether, then I also help to “make up” for other people’s meat-heavy diets.
For every animal you don’t eat, I’m going to eat two!
Well, I hope you enjoy it, because you’ll probably not live too long after consuming all the saturated fats of all of the animals I don’t eat.
In any case: I’m not responsible for how you choose to live your life, even if you are threatening to push Comic Book Guy off a railway overpass.
You mentioned that the economic/ecological reasons were the principal cause for your vegetarianism. Are there other reasons, too, like the health and longevity benefits or the cost saving?
Yes. But they’re not the principal reasons.
Incidentally, removing meat from my diet made it far easier for me to lose the second of my three 10kg weight loss goals (as part of my ongoing effort to get down from 110kg to 80kg; I’m currently at about 89kg), because it’s far easier to avoid fats when you’re already avoiding meat.
How does JTA feel, being the only non-vegetarian in the house?
He’s not… so much. These days, Ruth eats a reasonable amount of a select few different varieties of meat, and Paul… well, I’m not sure I can keep up with our favourite pepperoni-eating vegetarian, but I think that right now he’s abstaining from meat entirely, but I’m not sure.
I have a hypothesis that perhaps the world can only tolerate a certain number of vegetarians at once, so as I became one, Ruth had to stop.
What about sustainably-farmed fish/synthetic meat/a survival situation/some other hypothetical situation?
I’m pragmatic, first and foremost, so if somebody wants to demonstrate that a particular farmed fish is environmentally sound, to my satisfaction, then great: it’s back on the menu! I’m not going out of my way to look for any, though, because I was never a big seafood fan to begin with! It’s not a high priority for me to make my life more complicated by coming up with some kind of complex list of what’s okay and what’s not, when the simple rule “no meat” seems to be perfectly workable.
Survival situation: sure, I’d chow down on whatever was available to stay alive. I’m not stupid!
And synthetic meat? If it was economically-sound, environmentally-friendly, safe, and tasty… sounds like a win to me. Fetch me a plate!
Isn’t this quite a turnaround for somebody who was once quoted on the BBC as describing vegetarianism as an “eating disorder”?
Yes, I suppose it is. I’ve always prided myself, though, on what I call “correctness over consistency”: that is, I’d like to think that I’m able to do the right thing, even where it means contradicting my previous attitudes or behaviour. I believe that we’d all do a lot better if people were less attached than they are, on average, to appearing consistent, especially when they’re faced with new information. There’s no shame in saying “I was wrong then,” so long as you can show that you’re learning.
But yes, I’ve been quite mean to many vegetarians for many years, as if I needed reminding. And so yes, this really is quite a turnaround. And I’m proud to be capable of that.
References
Last week, I was invited to a barbeque with Oxford’s Young Friends. Despite being neither a Friend (in their “capital-F” meaning of the word: a Quaker) nor young (at least; not so young as I was, whatever that means), I went along and showed off my barbecue skills. It also gave me an excuse to make use of my Firestick – a contemporary tinderbox – to generally feel butch and manly, perhaps in an effort to compensate for the other week.
Anyway: this is how I discovered halloumi and mushroom skewers. Which may now have become my favourite barbeque foodstuff. Wow. Maybe it’s just the lack of mushrooms in my diet (we operate a cooking rota on Earth, but Paul doesn’t like mushrooms so I usually only get them when he or I happen to be eating elsewhere), but these things are just about the most delicious thing that you can pull off hot coals.
Aside from meat, of course.
Update: we just had some at the Three Rings Code Week, and they were almost as delicious once again, despite being hampered by a biting wind, frozen mushrooms, and a dodgy barbeque.