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SorchaRei
47.64°N 122.04°W (Elev. 400 ft)
Reads too much, sleeps too little, just trying to do my best in the world.
Recent Activity
In the grand traditions of leather goddesses, I am looking forward to Sparks McGee and the alien triplets. Don't disappoint me, interwebz!
1 reply
Slightly, but not completely, off-topic. I am an enormous Olympics whack-a-doodle, despite not being much for any other spectator sport. I am also a cord-cutter. I cannot watch Olympic stuff on US TV network websites, because they require a cable subscription for access to the content. (Really, NBC? You are a BROADCAST network. If I still had a TV, I could stick an antenna out the window and watch. But even though I am willing to give you actual money to watch online, you will not take take said money.) Luckily for me, there's a very fine VPN service that takes my money, so I can watch on whatever Canadian network happens to have the contract this time around. And the BBC. And the Australian networks. You know how WorldCon has non-attending memberships? If the networks won't do it, why don't the cable companies offer the moral equivalent of the non-attending membership. I give them money, they give me the codes to the online content of their content providers? I got the Hugo reading packet and the right to vote, even though I cannot go to Chicago this summer. Anyway, congratulations, Wil. It sounds like a fun gig, right up your alley.
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You have to be a lot older than you are before that less-sleep thing starts to kick in. My dad is 80 and it's just now starting. I am massively disappointed because I'd always hoped for it around, I dunno, 35 or so. But 35 is long long gone, and I haven't lost my need for sleep. In fact, as you note, I seem to need more.
1 reply
A couple days ago, I was doing some research for a book that I am 45000 words into writing. I'd run into this brick wall, see, and I needed some information about, well, it doesn't matter. That's not the point... Continue reading
Posted May 25, 2012 at Sorcha's Scribblings
I've been reading a lot of ebooks over these couple years. I find them infintiely more convenient than paper (athough paper books still have their places in my life, a topic I may address in some other blog entry). As... Continue reading
Posted May 25, 2012 at Sorcha's Scribblings
((I wrote this two years ago and never posted it. I've got some other blog posts burbling up in me, and I need to post this to make way for the new stuff.)) Well, this week, something happened that kicked... Continue reading
Posted May 23, 2012 at Sorcha's Scribblings
I do think that there is a difference between Good Chef and Top Chef Contender. Some perfectly good cooks do not do well in this kind of competition. I seem to recall that one of the TC Masters said at one point that the time constraint was a real problem for him, because he invented new things iteratively, and having to do it in one step meant he could not balance things right. What I like about this new setup is that the people in the house both have good cooking credentials AND have demonstrated that they can cook restricted challenge food under time pressure. I also liked that the decisions did not seem to be based on anything at all other than what was on the plate.
That sounds fantastic -- hope it was enough to make up for Day 2. By the way, there are pockets of decent street food in the US. Look around the edges of university campuses in college towns. That's been my most fruitful source of the stuff domestically, starting the day in high school when I randomly bought a char siu bao from a cart near UC Berkeley. My mouth still waters when I think about a sandwich I had near the University of Oregon in the 80s.
Toggle Commented Oct 1, 2010 on Mexico City - Day III at Skillet Doux
I made it on the spur of the moment, so I did not have salmon roe on hand. I used artisan garlic and black pepper cured (not smoked) bacon, sort of like pancetta but with a local twist. I am now terrified to push the "post" button . . .
Toggle Commented Sep 23, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
Oh dear. Sorry everyone. P.S. The Onion Carbonara was indeed awesome, and even with the prep took less than 20 minutes to make. I love this blog and the conversation that happens here.
Toggle Commented Sep 22, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I never heard of Onion Carbonara before, but I found a video online of Michel Richard making it, and I am getting off the computer right now to make myself some. Wow, that looks great! The menu sounds wonderful except for the candied orange peel in the gelato. If I were eating that, I would want the orange peel next to it, not frozen in it.
Toggle Commented Sep 22, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I never heard of Onion Carbonara before, but I found a video online of Michel Richard making it, and I am getting off the computer right now to make myself some. Wow, that looks great! The menu sounds wonderful except for the candied orange peel in the gelato. If I were eating that, I would want the orange peel next to it, not frozen in it.
Toggle Commented Sep 22, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I never heard of Onion Carbonara before, but I found a video online of Michel Richard making it, and I am getting off the computer right now to make myself some. Wow, that looks great! The menu sounds wonderful except for the candied orange peel in the gelato. If I were eating that, I would want the orange peel next to it, not frozen in it.
Toggle Commented Sep 22, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I never heard of Onion Carbonara before, but I found a video online of Michel Richard making it, and I am getting off the computer right now to make myself some. Wow, that looks great! The menu sounds wonderful except for the candied orange peel in the gelato. If I were eating that, I would want the orange peel next to it, not frozen in it.
Toggle Commented Sep 22, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I never heard of Onion Carbonara before, but I found a video online of Michel Richard making it, and I am getting off the computer right now to make myself some. Wow, that looks great! The menu sounds wonderful except for the candied orange peel in the gelato. If I were eating that, I would want the orange peel next to it, not frozen in it.
Toggle Commented Sep 22, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I never heard of Onion Carbonara before, but I found a video online of Michel Richard making it, and I am getting off the computer right now to make myself some. Wow, that looks great! The menu sounds wonderful except for the candied orange peel in the gelato. If I were eating that, I would want the orange peel next to it, not frozen in it.
Toggle Commented Sep 22, 2010 on Menu Planning - Part I - The Concept at Skillet Doux
I'm thrilled for you, and glad you are going to post about the process. I came to this blog for the TC discussions, but I stay for your other writing. This looks to be a great experience even just to read about.
Toggle Commented Sep 18, 2010 on Turnabout Is Fair Play at Skillet Doux
If you thought the rankings were more important than your family, then you wouldn't be the kind of person whose blog I would want to read. Speedy recovery to the sick!
Toggle Commented Jul 20, 2010 on Hospital Food at Skillet Doux
Twnety-five years ago, I used to meet my partner for lunch at Tadich, and damned if you haven't brought back memories long slumbering. I can taste the seafood cocktail like it was only yesterday I ate it last, instead of a quarter of a century. Thanks for the memories!
Toggle Commented Jun 12, 2010 on Tadich Grill at Skillet Doux
You know, I originally came to this blog because I heard this rumor that you had the best Top Chef discussions on the web (which rumor I now consider to be no more than the truth). But I stick around even when TC's off the air for posts like this. I'd love to see you do a vaca frita tour of Miami, but for now this will do. *cheer*
Toggle Commented Apr 2, 2010 on Birria Blitz at Skillet Doux
I've always loved to read criticism. Much of the criticism I've read in my life (and all of what I read in the first 30 years of my life) was read at one remove. That is, it was published somewhere... Continue reading
Posted Mar 27, 2010 at Sorcha's Scribblings
In among all the blog-talk about criticism lately, I was very struck by Keith Phipps' comment that "We’re not bullies and we’re not, though this sometimes gets forgotten, consumer guides. We're writers who think what we write about matters." It... Continue reading
Posted Mar 27, 2010 at Sorcha's Scribblings
There's a lot of talk in various web locations about the nature of criticism, mostly written by people who engage in it for a living. I thought I'd take a whack at it from the point of view of someone... Continue reading
Posted Mar 27, 2010 at Sorcha's Scribblings
Quick! Enroll at Harvard! http://www.salon.com/food/feature/2010/03/24/us_food_spanish_chef_harvard/index.html
Toggle Commented Mar 24, 2010 on Rejected at Skillet Doux
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Mar 15, 2010