The latest draft is live and seeking for your feedback. http://www.nermo.com/dimsum.php
I did the math (yes, art teachers can do basic math) and the permutations are phenomenal. There are currently 1331 possible unique taste sensations generated by my little widget, and when I add the “dip” button, that number will grow to 14,641.
Strange thing about elevens, the first few times you multiply 11 by 11 by 11 and so on, you get palindromes.
11 x 11 = 121 x 11 = 1331 x 11 = 14641
Stealing a concept from noodlr.net and reworking the code I used to create barackobamastoleyournewbicycle.com, I’m building a little tool of inspiration around dim sum dumplings.
Here’s how it would work: All you do is click. The site throws together a random combination of wrapper, meat, vegetables, aromatics and flavorings, and presents it like a menu description. It may even show a corresponding icon for the type of dumpling.
Here’s my list so far:
Wrapper – fried wontons, steamed wontons, steamed buns, rice paper, spring rolls, pan-fried rice noodle rolls, sticky rice balls, stuffed eggplant, rice crepe, potsticker, steamed in a lotus leaf with sticky rice,
Meat – chicken, BBQ pork, shrimp, crab, braised beef, lobster, roasted duck, sausage, squid, squab, seabass,
Vegetable – bok choy, carrot, scallion, lotus root, bamboo shoots, mushrooms, bell peppers
Aromatics and Flavorings – ginger, chive, basil, miso, chili, mango, pineapple, sesame, oyster sauce, soy, shallots, tangerine zest, 5-spice powder, garlic,
I’m thinking there might be a “dip” button to add a random sauce.
PLEASE Comment if you have suggestions for me to add to the lists.
I’m in the process of consolidating all of my blogs from all over the Interwebs to blog.nermo.com, so anything you might have found written by me elsewhere can now be found here. If you don’t want to deal with my hodgepodge of postings, the posts have been broken into categories, which are clickable in the header, currently Food (formerly mockeel.blogger.com), Art, Design, Site Use Ideas and News.
After playing with my Jolly St. Roger design and looking at bandanas online, I’ve hit a snag. I like the mullti-layered, paisley-type borders that traditional western bandanas have, but if I buy those and print on them, the center square has a smattering of squiggles that detract from and distort the central image:
So, now I am thinking that I will need to design the border pattern as well. In keeping with the theme, I’ve been considering borders made up of alternating sleigh/ship and scabbard/candycane patterns. What other images should I include?
I’m fascinated with the modular Sonobe origami forms and their potential application in lighting design. I’ve been toying with a variety of designs ranging from a simple votive-type light, up through elaborate chandeliers.
Most recently, I built this “solar nightlight†prototype. It’s not as counter-intuitive as it sounds.
A solar panel charges a battery pack attached to a light inside the Mylar shade. In the light, the solar panel charges the battery, and works as a sensor, so that when it’s dark, the light turns on. It’s a super-green piece because it uses a renewable energy source, it uses energy intuitively, since it only turns on in the dark, and uses LEDs, which are vastly more energy efficient than incandescent bulbs.
Not a whole lot to report, but I made a creepy nightlight out of a dried pufferfish skin and a string of LEDs.
I never get around to writing the mass Christmas card that those with better time management skills create, and even my Lunar New Year Cards go out late. I am terrible at remembering to get something for everyone and I really like putting a personal touch into gifts that I give.
All of that, with my rediscovered love of silkscreening led to my new generic Christmas present. I sketched Jolly St. Roger here and I am going to silkscreen him onto red bandanas and give them to everyone I know this holiday season. Now I just need to find a good bulk bandana distributor.
There’s nothing better than listening to a conversation between a food-blogger and a relationship-blogger, constantly trying to fit what the other is saying into their own framework.
I was out to lunch with my friend Amanda today, discussing the pig roast we’re going to on Sunday, and as I recounted the menu, she perked up when I mentioned the “three-cheese†mac and cheese, and I had to interject.
“People get so excited when they hear ‘five-cheese mac,’ or ‘seventeen-cheese mac,’ but it isn’t an indication of quality. It just shows that the cook lacks commitment.”
Amanda asked if that means an ideal mate makes mac and cheese with only one variety of cheese, and I said, “no, as in dating, you wouldn’t want someone who has only ever been involved with one cheese, but at the same time, you don’t want to end up with someone who’s already been up and down the dairy aisle.”
iPhone Photo
Those bacon wrapped asparagus were too good not to make more. They’re a perfect breakfast when dipped in the yolk of a soft-boiled egg with a toasted roll on the side.
I woke up, an hour after turning thirty (if my mother is correct in her recollection that I was born at 6:03 am… and if we ignore the time difference between where I live and where I was born) craving a rare roast beef sandwich.
Here’s what I ate:
That’s ciabatta with
(in descending order):
Sambal Oelek Mayo
Peppadew Peppers
Roma Tomatoes
Butter Lettuce
Rare Roast Beef
Red onion
Provolone
Horseradish Mayo