Tags: eating

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Monday, February 17th, 2025

The Imperfectionist: Seventy per cent

If you’re roughly 70% happy with a piece of writing you’ve produced, you should publish it.

Works for me!

You’re also expanding your ability to act in the presence of feelings of displeasure, worry and uncertainty, so that you can take more actions, and more ambitious actions, later on.

Crucially, you’ll also be creating a body of evidence to prove to yourself that when you move forward at 70%, the sky stubbornly fails to fall in. People don’t heap scorn on you or punish you.

Sunday, June 30th, 2024

Ideas Aren’t Worth Anything - The Biblioracle Recommends

The fact that writing can be hard is one of the things that makes it meaningful. Removing this difficulty removes that meaning.

There is significant enthusiasm for this attitude inside the companies that produce an distribute media like books, movies, and music for obvious reasons. Removing the expense of humans making art is a real savings to the bottom line.

But the idea of this being an example of democratizing creativity is absurd. Outsourcing is not democratizing. Ideas are not the most important part of creation, execution is.

Tuesday, October 10th, 2023

Did technology kill the craftsman? - The Progress Network

There is something divine about creating. From building software to writing a book to completing a self-portrait, every act of creation is a miniature Genesis.

Speaking of doing things the long hard stupid way:

If you want to leave a fingerprint of talent on the world that lasts, get your hands dirty and practice your skill, because work that is beautiful and timeless demands dedication.

Sunday, June 7th, 2020

There’s a voice inside your head that prevents you from sharing ideas—punch it in the face. - Airbag Industries

When I challenge the idea of topics—especially when I suggest writing about a design topic—the “I don’t know what to write about” excuse goes to level two: Someone has already written about [design topic]. And that might be true, but by Great Gutenberg’s Ghost, if that was a hard requirement for publishing, we’d have one newspaper, a few magazines, and maybe a thousand books. Hollywood would be a ghost town because we got to the end of all of the movie tropes by 1989. We’d have seventy-five songs with lyrics, but re-recorded in every music style and everyone would still hate Yanni. The point is you can’t let the people who have come before you be the excuse to stop you from writing or, frankly, creating.

Thursday, April 9th, 2020

Plumbing

On Monday, I linked to Tom’s latest video. It uses a clever trick whereby the title of the video is updated to match the number of views the video has had. But there’s a lot more to the video than that. Stick around and you’ll be treated to a meditation on the changing nature of APIs, from a shared open lake to a closed commercial drybed.

It reminds me of (other) Tom’s post from a couple of year’s ago called Pouring one out for the Boxmakers, wherein he talks about Twitter’s crackdown on fun bots:

Web 2.0 really, truly, is over. The public APIs, feeds to be consumed in a platform of your choice, services that had value beyond their own walls, mashups that merged content and services into new things… have all been replaced with heavyweight websites to ensure a consistent, single experience, no out-of-context content, and maximising the views of advertising. That’s it: back to single-serving websites for single-serving use cases.

A shame. A thing I had always loved about the internet was its juxtapositions, the way it supported so many use-cases all at once. At its heart, a fundamental one: it was a medium which you could both read and write to. From that flow others: it’s not only work and play that coexisted on it, but the real and the fictional; the useful and the useless; the human and the machine.

Both Toms echo the sentiment in Anil’s The Web We Lost, written back in 2012:

Five years ago, if you wanted to show content from one site or app on your own site or app, you could use a simple, documented format to do so, without requiring a business-development deal or contractual agreement between the sites. Thus, user experiences weren’t subject to the vagaries of the political battles between different companies, but instead were consistently based on the extensible architecture of the web itself.

I know, I know. We’re a bunch of old men shouting at The Cloud. But really, Anil is right:

This isn’t our web today. We’ve lost key features that we used to rely on, and worse, we’ve abandoned core values that used to be fundamental to the web world. To the credit of today’s social networks, they’ve brought in hundreds of millions of new participants to these networks, and they’ve certainly made a small number of people rich.

But they haven’t shown the web itself the respect and care it deserves, as a medium which has enabled them to succeed. And they’ve now narrowed the possibilites of the web for an entire generation of users who don’t realize how much more innovative and meaningful their experience could be.

In his video, Tom mentions Yahoo Pipes as an example of a service that has been shut down for commercial and idealogical reasons. In many ways, it was the epitome of what Anil was talking about—a sort of meta-API that allowed you to connect different services together. Kinda like IFTTT but with a visual interface that made it as empowering as something like the Scratch programming language.

There are services today that provide some of that functionality, but they’re more developer-focused. Trys pointed me to Pipedream, which looks good but you need to know how to write Node.js code and import npm packages. I’m sure it’s great if you’re into serverless Jamstack lambda thingamybobs but I don’t think it’s going to unlock the potential for non-coders to create cool stuff.

On the more visual pipes-esque Scratchy side, Cassie pointed me to Cables:

Cables is a tool for creating beautiful interactive content.

It isn’t about making mashups, but it does look something that non-coders could potentially use to make something that looks cool. It reminds me a bit of Bret Victor and his classic talk on Inventing On Principle—always worth revisting!

Saturday, August 24th, 2019

Consume less, create more

Editing is hard because you realize how bad you are. But editing is easy because we’re all better at criticizing than we are at creating.

Relatable:

My essay was garbage. But it was my garbage.

This essay is most definitely not garbage. I like it very much.

Thursday, February 21st, 2019

WWW: Where’s the Writable Web?

Prompted by our time at CERN, Remy ponders why web browsers (quite quickly) diverged from the original vision of being read/write software.

Saturday, February 9th, 2019

Let’s bring Fan Sites and webrings back! - bryanlrobinson.com

As the commercial viability of the web grew, we saw more and more users become consumers and not creators. Many consumers see websites as black boxes full of magic that they could never understand. Because of this, they would never think to try to create something.

This is a shame. We lost a little piece of the magic of the web when this culture came about.

A call to action to create a fan site about something you love. It would be an unmonetisable enthusiasm. But it’s still worth doing:

  1. The act of creation itself is fun!
  2. Sharing something you love with the world is worthwhile.
  3. You’ll learn something.

So here’s the challenge:

  1. Create a Fan Site.
  2. Help someone create a Fan Site.
  3. Create a webring.

Sunday, November 25th, 2018

Stats: Creating (Phil Gyford’s website)

I quite like Phil’s idea of having charts like this. It might be a fun project for Homebrew Website Club to do something like this for my site.

Monday, January 1st, 2018

Food I ate in 2017

I did a fair bit of travelling in 2017, which I always enjoy. I particularly enjoy it when Jessica comes with me and we get to sample the cuisine of other countries.

Portugal will always be a culinary hotspot for me, particularly Porto (“tripas à moda do Porto” is one of the best things I’ve ever tasted). When I was teaching at the New Digital School in Porto back in February, I took full advantage of the culinary landscape. A seafood rice (and goose barnacles) at O Gaveto in Matosinhos was a particular highlight.

Goose barnacles. Seafood rice.

The most unexpected thing I ate in Porto was when I wandered off for lunch on my own one day. I ended up in a little place where, when I walked in, it was kind of like that bit in the Western when the music stops and everyone turns to look. This was clearly a place for locals. The owner didn’t speak any English. I didn’t speak any Portuguese. But we figured it out. She mimed something sandwich-like and said a word I wasn’t familiar with: bifana. Okay, I said. Then she mimed the universal action for drinking, so I said “agua.” She looked at with a very confused expression. “Agua!? Não. Cerveja!” Who am I to argue? Anyway, she produced this thing which was basically some wet meat in a bun. It didn’t look very appetising. But this was the kind of situation where I couldn’t back out of eating it. So I took a bite and …it was delicious! Like, really, really delicious.

This sandwich was delicious and I have no idea what was in it. I speak no Portuguese and the café owner spoke no English.

Later in February, we went to Pittsburgh to visit Cindy and Matt. We were there for my birthday, so Cindy prepared the most amazing meal. She reproduced a dish from the French Laundry—sous-vide lobster on orzo. It was divine!

Lobster tail on orzo with a Parmesan crisp.

Later in the year, we went to Singapore for the first time. The culture of hawker centres makes it the ideal place for trying lots of different foods. There were some real revelations in there.

chicken rice fishball noodles laksa grilled pork

We visited lots of other great places like Reykjavík, Lisbon, Barcelona, and Nuremberg. But as well as sampling the cuisine of distant locations, I had some very fine food right here in Brighton, home to Trollburger, purveyors of the best burger you’ll ever eat.

Checked in at Trollburger. The Hellfire! 🌶 Troll’s Fiery Breath and bolognese fries from @trollburger. Burning crusader. Having a delicious Nightfire burger from @trollburgerBN1.

I also have a thing for hot wings, so it’s very fortunate that The Joker, home to the best wings in Brighton, is just around the corner from the dance studio where Jessica goes for ballet. Regular wing nights became a thing in 2017.

Checked in at The Joker. Lunch break at FFConf. — with Graham Checked in at The Joker. with Jessica Checked in at The Joker. Wing night! — with Jessica

I started a little routine in 2017 where I’d take a break from work in the middle of the afternoon, wander down to the seafront, and buy a single oyster. It only took a few minutes out of the day but it was a great little dose of perspective each time.

Today’s oyster. Today’s oyster. Today’s oyster. Today’s oyster. Today’s oyster. Today’s oyster on the beach. Today’s oyster on the beach.

But when I think of my favourite meals of 2017, most of them were home-cooked.

Sirloin steak with thyme. 🥩 Sous-vide pork tenderloin stuffed with capers and herbs. Roasting pork, apples, and onions. 🐷🍏 Fabada Asturiana. Rib of beef with potatoes and broad bean, fennel and burrata. Grillin’ chicken. A bountiful table. Grilling lamb. Summertime on a plate. Rib of beef, carrots, carrot-top chimichurri, and kale. The roast chicken angel watches over its flock of side dishes. Ribeye.

Saturday, August 12th, 2017

To Make a Book, Walk on a Book — Craig Mod

The ability of the physical world — a floor, a wall — to act as a screen of near infinite resolution becomes more powerful the more time we spend heads-down in our handheld computers, screens the size of palms. In fact, it’s almost impossible to see the visual patterns — the inherent adjacencies — of a physical book unless you deconstruct it and splay it out on the floor.

Craig gives us a walkthrough—literally—of the process behind the beautiful Koya Bound book.

Deciding to make any book is an act of creative faith (and ego and hubris, but these aren’t all exclusionary). But before Dan and I sold any copies of Koya Bound, we walked atop the pages that would become the book, not really knowing if there existed an audience for the book.

Saturday, March 5th, 2016

Why I Quit Ordering From Uber-for-Food Start-Ups by Robin Sloan in The Atlantic

Something to remember the next time someone describes an experience as “seamless” and means it to be positive:

This is the Amazon move: absolute obfuscation of labor and logistics behind a friendly buy button. The experience for a Sprig customer is super convenient, almost magical; the experience for a chef or courier…? We don’t know. We don’t get to know. We’re just here to press the button.

I feel bad, truly, for Amazon and Sprig and their many peers—SpoonRocket, Postmates, Munchery, and the rest. They build these complicated systems and then they have to hide them, because the way they treat humans is at best mildly depressing and at worst burn-it-down dystopian.

What would it be like if you didn’t have to hide the system?

Wednesday, August 21st, 2013

Kirby – Let’s build a better web

A rallying cry for the Indie Web.

Let’s build this.

The Best Thing I Ever Created by Jeremy Keith on The Shutterstock Blog

Shutterstock are running a series on their blog called “The Best Thing I Ever Created” and they asked me for a contribution. So I wrote about The Session.

Tuesday, August 20th, 2013

August in America, day seventeen

Today began bright and early with a delicious breakfast at Zazie. Every other time I’ve been to that place, I’ve had to wait in line for ages because on the weekends, it’s a ridiculously popular spot in Cole Valley. Today, being a Monday, there was no wait at all.

But most of today revolved around a later meal. Cindy and Matt reserved a table at Quince, a swanky restaurant that I knew would be good from seeing Larry’s pictures. The problem was I needed a suitably swanky outfit.

Now, I began this American trip with a decent enough ensemble; my Hiut jeans and a matching typically-flowery shirt. But over the course of my travels, those jeans developed a split, then a hole, then a rip. So I picked up a pair of black trousers when I was in San Diego. That’s all well and good, but my flowery shirt is dark blue …dark blue and black really don’t match. So I needed to find a nice shirt, one that would work with a pair of black trousers, and I needed to find them as soon as possible.

That’s why Jessica and I spent most of the afternoon going up and down Haight Street, popping into every vintage or thrift store we came across. In one of those stores, I found a Ben Sherman shirt. Amazingly, it fit me. Even more amazingly, it was just twelve dollars. Bargain!

I feel like there should be alternative fashion shows, where the models sashay down the catwalk and—upon reaching the end—stop and say, “See this shirt? Twelve bucks! Bargain!”

With my shirt mission fulfilled, I shined my shoes, scrubbed up and headed out with Jessica to rendezvous with Cindy and Matt for an unforgettable evening of excellent food and wine.

Thursday, March 21st, 2013

Life & Thyme

Good writing. Good design. Good food.

Monday, August 15th, 2011

Food Sense | Plant-Based Eating At Its Best

A gorgeous adaptive (though not quite responsive) design …and it’s all about food.

Saturday, August 21st, 2010

Eat Tweet | a twitter cookbook

Maureen's book is out and about. Get over 1000 bite-sized recipes.

Friday, July 23rd, 2010

Let's start a new life with iDish. - しーなねこの記録

By far the best use of an iPad I've seen.

Monday, January 14th, 2008

Tweet what you eat!

Another nice barnacle app built on Twitter. Send direct messages to note what you've eaten... or tweeten.