nsfmc

nsfmc is not suitable for mass consumption, a collection of snippets, quotes, and so forth.

In many ways, this is my own inyo.jp as the content is most often a quote, but sometimes there is more.

email me: marcos @ generic.cx

RSS

Archive

My Website

10 May 2013

Friday at 4 pm

Permalink

Download This Photo

i forget how quickly you can hammer out these kinds of posters. the small text seems a bit wrong and poorly proportioned, but still fun nonetheless.

also, the discovery lab still has sessions open, it’s a maths / robotics summer day camp which is actually very cool! It’s not just a poster! middle schoolers take note! scholarships available!

i forget how quickly you can hammer out these kinds of posters. the small text seems a bit wrong and poorly proportioned, but still fun nonetheless.

also, the discovery lab still has sessions open, it’s a maths / robotics summer day camp which is actually very cool! It’s not just a poster! middle schoolers take note! scholarships available!

5 May 2013

Sunday at 7 pm

Permalink

mint mojitos

if you don’t drink sweet coffee drinks, you can skip this post

philz coffee in the san francisco region has a fantastic gateway-beverage, the mint mojito, whose trade secret is its on-the-spot assembly using Berkeley Farms ‘Manufacturing Cream’ which has four grams of fat per tablespoon. beyond that, there’s a reasonable amount of speculation on the internet as to how you can recreate the heady flavor at home, but everyone seems to agree that the manufacturing cream is the real lynchpin without which you are out of luck.

it’s a tasty drink, though, and i began trying to approximate it at home and the end result ended up being, to my mind at least, superior to philz’s offering (i’ll explain why after the recipe). The ratios here and proportions result in something like the default “sweet and creamy” offering and make two small mojitos or one very large one.

tools needed

  • muddler, long spoon or ‘fancy stick’
  • cocktail shaker

ingredients

  • 1 cup (12fl oz) hot coffee
  • 1/3 cup (4fl oz) heavy cream
  • 2tbsp granulated sugar
  • 1/3 bunch mint (or more, you should not be shy about using mint here)
  • Ice

steps

  • remove mint leaves from stems and put in shaker, add sugar
  • mash/muddle mint and sugar together until nearly all sugar is mixed with the mint. Like a julep, you can add a bit of water to help out the process. Do not be gentle, you want to extract as much essence as possible from the mint using the sugar as an abradant.
  • add hot coffee to the muddled mint and give a stir, dissolving whatever granulated sugar remains
  • add cream
  • add ice (how much ice depends on the size of your shaker, i typically add enough so that there’s slightly more ice than coffee in the shaker)
  • aggressively shake until cold, until the cream has whipped a bit.

so without sounding too hyperbolic, i think that most detailed explorations of this beverage really understate that you should basically be treating the drink like a cocktail you would serve to a houseguest or a paying customer at a bar.

in particular, you should be approaching the mint muddling with gusto (at the end of the muddling, the mint should appear like it was thrown in a blender) and you should be shaking the beverage as if you were trying to make butter with a jar, some cream and a marble. if you do this, then you can fake the mouthfeel of the manufacturing cream by basically folding a coffee drink into a small volume of whipped cream.

when you do this, you end up with the trademark foamy head of cream you get from philz, and you also get to dial in the consistency each time you make the drink. depending on the traffic and barista, the true philz mojito varies a bit in mintyness, sweetness and even creaminess. the baristas always offer to remediate, but why bother?

sure, i mean, this concotion may also vary wildly, but it’s probably not going to vary that wildly and more likely than not, you will know what you do or don’t like about what’s going on. it’s exactly like going to a bar. even though drinks are standardized enough in theory, every bar and every bartender puts their own twist on a drink which is exactly what happens with baristas that make great and not-so-great coffee drinks.

the other thing is that even though the recipe is pretty straightforward, getting it to come together is actually somewhat time and energy intensive. this serves as a good rate-limiter, preventing you (or at least me) from going on mojito benders, so win-win, right?

19 April 2013

Friday at 8 am

Permalink

Found Here

As a programmer, my core strengths have always been knowing how to apologize to users, and composing funny tweets.

18 April 2013

Thursday at 8 pm

Permalink

Found Here

TL;DR I caught the bat!
It’s really important to get the bat

17 April 2013

Wednesday at 8 pm

Permalink

Found Here

If you die in San Francisco, unless you are judged notable by our know-nothing newspaper (it is unlikely you will be judged notable unless your obituary has already appeared in the Washington Post or the New York Times), your death will be noted in a paid obituary submitted to the Chronicle by your mourners. More likely, there will be no public notice taken at all. As much as any vacancy in the Chronicle I can point to, the dearth of obituaries measures its decline.

Wednesday at 12 pm

Permalink

Download This Photo

IDEA/ONICS
CG-1000
EAS

IDEA/ONICS
CG-1000
EAS

Wednesday at 2 am

Permalink

14 April 2013

Sunday at 11 pm

Permalink

Download This Photo

v0: 26 down and a few astral planes to go.

v0: 26 down and a few astral planes to go.

5 April 2013

Friday at 7 pm

Permalink

Found Here

Jack Ziegler, who has published more than fourteen hundred cartoons in The New Yorker, once remarked to me that he finally started getting the hang of it after about the three thousandth one.

3 April 2013

Wednesday at 11 am

Permalink

Download This Photo

oh letter S, how you elude me

oh letter S, how you elude me