At the USENIX contest for “name your favorite proposed window manager feature,” whose results were announced at 2pm yesterday, one of the entries of note was ‘dbwm,’ the Dan Bernstein window manager: it argues with you for 10 weeks whenever you want to move a window.
— Tom ChristiansenDear Jamie Zawinski,
“No, but I’d kiss his redheaded clone sisters.”
PC Gender Identity
I think your birth certificate, government ID, and passport should have a mandatory field containing the letters P or C.
No, not that P & C. Prostate and Cervix, to determine which cancer you’re susceptible to. No matter what “identity” you claim, this is information you and your doctors will need at some point in your life, and it’s dangerous to pretend otherwise (like the recent nonsense in Canada).
Update
Gosh golly wow, I’m already behind the times on this. It seems the Teen Vogue guide to anal sex (no, seriously) divides its recommendations into “prostate owner” and “non-prostate owner” to avoid the unacceptably accurate “male” and “female”.
Livin' in the Weird Weird West
The just-released SF anthology Straight Outta Tombstone has a lot of good stories in it, with a nice mix of authors. Good to see Phil Foglio working in prose again, and I particularly liked the fact that Jim Butcher’s story isn’t one of his usual “you’ll need to read this to understand the next Harry Dresden novel” (which is often used to sell anthologies full of stories I’m not interested in…).
As is usual for Baen, the first two stories can be read for free here.
Cheesecake Champloo 6: boin!
My leftovers folder was getting overstuffed, so I found a few pictures with two things in common.
A Question of Ethics
Is it really black magic if you order the demon to destroy a robocall server farm?
Asking for a friend.
Pressure Comfort Foods
I’ve been having a lot of fun with my new pressure cooker, purchased with a pile of Amazon gift cards that were lying around. It wasn’t a budget model, but it’s the top recommendation from America’s Test Kitchen, and after picking up a few good cookbooks (1, 2), a cheesecake pan, and parchment rounds, I’ve had plenty of tasty, hearty meals, and several cheesecakes so good that I can no longer risk making one unless I’m sure I’ll be able to give away most of it.
Note that there are several versions of Fissler’s pressure cookers, and I couldn’t be sure if the various Marketplace dealers were selling the right parts, so I went to authorized dealer Kitchen Universe, whose listings include the actual part numbers, so I could verify them against my manual.
Alton Brown’s eggs under pressure produces perfect, easily-peeled hard-boiled eggs by the dozen. Namiko Chen’s Japanese curry is much better than the standard back-of-the box stovetop method. The America’s Test Kitchen cookbook linked above has a fantastic beef short ribs recipe with a rich sauce that goes great over steamed or fried rice.
My own humble contribution is gyro meat. I started with This Old Gal’s recipe, but found the 8 cloves of garlic a bit overwhelming, and switched to The Dread Pirate Paramour’s spice mix, doubled or more as recommended in the comments, along with a little advice from Alton Brown.
I didn’t bother making my own tzatziki sauce. In my experience, most gyro joints serve a thin, watery tzatziki that tastes mostly of cardboard, that’s nothing like the thick, creamy sauce that helped make George Psyhogios an OSU legend. My best attempt so far to reconstruct that memorable flavor has been a 50/50 mix of whole-milk greek yogurt and Safeway’s “Better Living Brands” Tzatziki Cucumber Dressing.
