Category Archives: Food

Restaurants, coffee, cooking, recipes, and things worth eating.

Bacon Egg Cheese

Design, Food, Travel

One of my favorite travel hacks is finding the Neapolitan pizza oven in the airport, as there’s nothing quite like a fresh pizza sizzling on your plate.

At Houston Intercontinental, which I know like the back of my hand, there was a divine experience at the C Gate nexus at Forno Magico, especially in the morning, when they offer a bacon, egg, and cheese pizza that I would beeline for whenever I had a morning flight. It’s big enough to feed two.

That said, I am disappointed to report that Forno Magico is no longer magical. They stopped salting the oven floor or rotating the pie, and the eggs were sloppily bunched. The dough was dry; it was like they’d never had a good pizza. They’re only heating the oven to 498, not the 905 recommended by the Associazione Verace Pizza Napoletana. It was edible but not a delight, as you can see here.

I hope they rediscover the art of firing pizzas they started with. They’re charging over $20 for it, so plenty of margin for fuel. It would also serve customers much faster! I’ll keep searching for great pizzas in other airports.

If you have a Gozney or Ooni at home (highly recommended!), try making a breakfast pizza. My friend Chris Young recommends this dough recipe.

Greenwashing

Books, Food, Karma, Open Source, WordPress

Tonight there was a lovely event at TinkerTendo by Raman Frey and Karin Johnson of Good People Dinners, this one honoring David Gelles’ new book, Dirtbag Billionaire: How Yvon Chouinard Built Patagonia, Made a Fortune, and Gave It All Away. I’m a huge fan of Yvon Chouinard and really enjoyed his book Let My People Go Surfing which I read back in 2018. It was the first time hosting such a large 60-person dinner in the TinkerTendo warehouse, and thanks to this Copper battery-operated induction stovetop and an amazing local chef, Hanif Sadr, the food turned out amazing.

I’ve only started the new book, but I’m interested to see what’s happened in the 20 years between Yvon’s book and David’s, especially the story of how Yvon gave away all his equity and control in the company to ensure a focus on his lifelong goal of environmentalism and conservation. Patagonia is one of the better corporate entities fighting for good, but it reminded me of how companies can put on a jacket of doing good while actually being evil underneath.

Like I talked about the economic concept of Externalties a few weeks ago, I think it’s imperative that the WordPress community understands the history of Greenwashing, which the United Nations defines as follows:

  1. Claiming that the company will achieve future environment milestones while not putting sufficient plans in place to do so.
  2. Being intentionally vague about operations or using vague claims that cannot be specifically proven (like saying they are “environmentally friendly” or “green”).
  3. Saying that a product does not contain harmful materials or use harmful practices that they would not use anyway.
  4. Highlighting one thing the company does well regarding the environment while not doing anything else.
  5. Promoting products that meet regulatory minimums as if peer products do not.

In WordPress and open source our environmental crisis comes from companies that frack the open source software and brands, which shows up as lack of investment in the code which falls fallow especially in the security sense, or by attaching themselves to a brand or trademark and tricking people into thinking they’re associated with the Good Open thing, when they’re really a parasitic cancer on it.

This is happening right now in WordPress, so when you see a company hire a good person or sponsor an event that seems on its own a good thing, and probably represents hundreds of thousands of dollars of investment, weigh that against the tens of millions they’re spending with their other hand to destroy the source of everything they’ve benefited from, and if they were to win, endanger every open source project. It’s an open source form of greenwashing, perhaps call it openwashing.

Breaking Ribs

Books, Food, Video, WordPress

Chris Young, who is otherwise famous for being a co-author of the 2,438-page cookbook Modernist Cuisine or centrifuging steaks and drinking them, is one of the friends who, over the years, has told me I have to watch Breaking Bad, the TV show. When I was in Marrakech for a few weeks earlier this year, and it was a million degrees outside, I cracked and started watching, and I see why people say it’s one of the best shows ever. I’m only up to S2E4, and I see why everyone loves it, including that it is sometimes unintentionally hilarious, but I had to stop because it was getting a bit too dark and bumming me out before I went to bed.

However, I’m glad I made it through that season and a half of Breaking Bad, because it has given me the ability to appreciate this homage Chris has done, attempting to use science and chemistry to cook ribs in an apartment oven just as well as you could with a smoker. If you live at the intersection of Breaking Bad, BBQ, science, chemistry, and cooking, this is the video for you. And now, this makes me want to order some Pit Room in Houston. (WordPress-powered!)

And if you haven’t yet, you should buy one of Chris’ Combustion Predictive Thermometers (here on Amazon).

There’s a new “World’s 50 Best Restaurants” list out! I follow the list and try to check out restaurants on it when I’m in the area, and as of last month had made it to 28 out of 50 of last year’s list. It’s a goal but in a rolling, gentle fashion: as the list changes every year I’ll probably never make it to 100%, but I enjoy exploring the highlighted folks and I’ve never had a bad meal at one. I was able to make it to Eleven Madison last month and predicted they might take the top spot, which they did in a well-deserved win. As with any award, there are lots of detractors, but Scott Vogel at Houstonia has a great essay on Why the World’s 50 Best Restaurants List Matters, which encapsulates nicely what the list represents to me.

Thirty-Three

Essays, Food, Personal

I’m taking it easy this week, nothing too crazy — just sharing good meals and wine with friends. Which is probably a good example of my goals for the year: putting family and loved ones first, slowing down (to go further), and deliciousness. (Single Thread Farms blew me away.)

2016 was a year of incredible contrasts: it was the saddest and most challenged I’ve ever been with the passing of my father, and while that overshadowed everything there were also bright moments of coming closer to family, deepening friendships, and growing professionally with incredible progress from both WordPress and Automattic. That momentum on the professional side is carrying through and right now I’m the most optimistic I can recall, and thrilled to wake up and get to work every day with the people I do.

I talked about trying to spend longer stretches of time in fewer places, and that definitely happened. I flew 162k fewer miles than the year before, and visited 35 fewer cities. My blogging decreased a lot too — from 252 posts in 2015 to 76 posts in 2016, but the posts I did write were at least 50% longer. I made it to 9 more of the Top 50 restaurants and stand currently at 50% of the list. I finished 22 books, including a lot more fiction including my first few graphic novels like Ex Machina, Y: The Last Man, and Watchmen. I watched 35 movies, 9 of which were from the Marvel universe on a single flight from Cape Town to Dubai.

Last year I said, “it’s exciting to make the most of the opportunity that the volatility, love, loss, glory, failure, inspirations, and setbacks that 2016 will bring.” I didn’t know how right I would be, and wish I hadn’t been.

This year doesn’t start with new plans, but rather three intentions continued from a few months ago. I revealed one yesterday, and promised I would expand today on the others, so here they are:

  1. Symmetry — Balance in all things, including my body which is stronger on my right side and much tighter on my left side. We also need symmetry in WordPress between the .org and .com products which differ too much.
  2. Stillness — In echoes of Pico Iyer, so much of my life in my 20s was about movement, and “going places to be moved.” In my 30s I’m looking inward. As Saint Augustine said in Book X, chapter 8 of Confessions: “Men go forth to wonder at the heights of mountains, the huge waves of the sea, the broad flow of the rivers, the vast compass of the ocean, the courses of the stars, and they pass by themselves without wondering.”
  3. Yellow Arrows — The idea that there are clear indications of where to go next at every fork in the road, and if not you should paint them. I wrote more on this  yesterday.

All birthday posts: 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42.

Thirty-Two

Essays, Food, Personal

My thirty-second birthday has arrived after a whirlwind year, probably my most challenging and rewarding. It went faster than any year I can remember, absolutely flew by. Luckily it was capped at the holidays with a precious few weeks of downtime in Houston. Now I’m back to work in Cape Town and just finished a lovely day of great food, wine, and conversation with colleagues who are here for a meetup starting tomorrow.

Since I started tracking, 2015 was the first year that I traveled fewer miles than the year before, clocking in at 398k, down 27k. (398,553 miles, 111 cities, 20 countries.) In 2016 I’m going to try and get that even lower. It was also one of my best years for blogging on this site, with the most posts (252) I’ve made since 2008, and the most words (24,605) since 2005. (If anyone is curious, I wrote about 60k words over the same time period in Automattic’s internal P2s.) In a weird omission, though, it’s the first year since this site started in 2002 that I didn’t post a single gallery of photos. I’ve developed a mental block around processing and posting the fancier pictures, even as I carry hundreds of gigabytes of them around the planet several times over. Hopefully this is something I can get past in 2016.

I ran 163 miles in 2015, more than I did the year before, and I think that trend will continue. Last year I talked about habits and small actions, and a daily todo list with some small items to nourish the mind, soul, and body has become central to my routine. I dyed my hair (grey) just for fun and also to show the rest of Automattic they could too, how you look doesn’t matter one iota. My restaurant quest has continued, and I’ve now been to 38% of the current top 50 list.

More so than before, I really don’t know what’s around the corner. While there is a lot in motion, there is even more still being defined and started. There’s freedom in the groove, to reference Joshua Redman’s great album, and I’m getting a lot more comfortable with ambiguity and the faster pace of life in general. More than ever, I consider myself incredibly lucky, so it’s exciting to make the most of the opportunity that the volatility, love, loss, glory, failure, inspirations, and setbacks that 2016 will bring.

All birthday posts: 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42.

Nathan Myhrvold and Modernist Cuisine

Books, Food, Personal, Review

Nathan Myhrvold, an interesting character I’ve following for a few years now, has been in the news lately for his co-authorship with Maxime Bilet and Chris Young of the new food bible Modernist Cuisine: The Art and Science of Cooking (Amazon link). (Peep that beautiful, 100% WordPress-powered site.) I pre-ordered it forever ago, a fact that may surprise friends who know how little I cook, but I do love food and I was as interested in the pictures and the result of a detail-oriented and science-driven obsession with quality that goes all the way down to the stochastic printing process as the articles/recipes .

The books are, in a word, stunning. I’m probably a lifetime away from attempting a 30-hour burger, but last night I did try a sous-vide approach to a New York sirloin and it turned out amazing. (Though that photo probably won’t be in a future edition of Modernist Cuisine.) The fact I can barely scramble eggs but made a super-good steak might portend the apocalypse. I think sous-vide cooking is something that will appeal a lot to engineers or analytically minded folks because it’s a controlled process with predictable outcomes.

Here are some interesting links and videos I’d recommend around Modernist Cuisine, sous-vide cooking, and Nathan Myhrvold himself:

If you made it this far, two bonuses:

At the EG Conference in 2007 I interviewed Nathan Myhrvold about the Dvorak keyboard layout, which I’ve used about 11 years now, and here’s that video:

Second, Mark Pearson of Pear Press (also associated with one of my other favorite authors John Medina) recommends the Pizza Nepoletana technique in volume 2 page 26 as an accessible dish, and the tip on decanting wine in a blender.

Thanks to many friends for the links, and also for listening to me blather on about this for the past week or two. You may also be subject to more experiments in the future.

I’m just going to keep updating this post with more links:

Only in New York

Food, New York, Personal

Last night around 10:15 decided to head out for dinner, and somewhat randomly picked the Cuban restaurant Guantanamera because it was nearby. Sat down in a booth near the bar, facing the band, and ordered some mojitos. Over the din of the other diners I thought “hey this house band isn’t half bad.”

Within a few minutes of listening it became very apparent that beyond “not half bad” they were actually really remarkable. What a treat! Ordered a steak and sank in, letting the music (and mojito) flow over me. A half hour later a lady from one of the front tables got up to sing with the band — which isn’t always a good thing. They started on The Man I Love and it was sublime. The song started out as a ballad but then they kicked it up to a fast afro-Cuban beat, and the singer scatted over the beats for a good 4-5 minutes. It turns out it was Janis Siegel of the Manhattan Transfer! I felt particularly fortunate as I had been bummed to miss the Manhattan Transfer show at the Montréal Jazz Festival in June, but here, of all the most random places, was one of my favorite members performing at a small family joint in Midtown West.

Janis sat down after one song but a string of similarly talented musicians came in and out of the band until the restaurant started to close down. I didn’t recognize any of them but the music was so good. 🙂

There was a recording device above the band that was collected by a fellow who I caught up with outside the restaurant as he was hailing a taxi. His name was Paul Siegel and he’s the co-president of Hudson Music which is a music education group (with a website powered by WordPress). I learned the percussionist leader of the house band was Pedro Martínez and Paul follows and records him several times a week at different venues. Apparently Guantanamera is a long-time musician hang-out where even folks like Eric Clapton sat in with the band.

Only in New York.

Facebook McAfee

Facebook, Food, Open Source, Personal

Facebook is offering its users a 6-month free trial of McAfee and promoting it heavily, and even forcing people to run a scan before they can reactivate a hacked account. They’re “not aware of another free Internet service that takes this much responsibility for helping people keep their accounts secure.” (Didn’t Google promote McAfee through Google Pack at one point?) I think this is a laudable step, more security is intrinsically good, but I have to suspect this is more about revenue than security. They will probably make many millions of dollars from their users installing or buying McAfee as a result of this.

Modern versions of Windows include free tools like Defender which are just as good and appear to have less of a performance impact on the computer. But if they really wanted to have a long-term impact on desktop as a vector for attack on web services I’m surprised they didn’t start, sponsor, or promote an Open Source equivalent of McAfee. This seems like a space very well-suited to address with an OS tool in the digital commons, much like a Windows anti-spyware equivalent of SpamAssassin, with self-updating rules and a completely transparent process.