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Archive for September 2011 – Page 2

Crash Memories

Sep09

In honor of Crash’s 15th Anniversary I wanted to make a post whose primary purpose is to serve as a repository for comments from you — the fans — about your first and favorite Crash Bandicoot impressions. Please make them in the comments. This is the place to tell that story of how you got your Playstation and Crash Bandicoot for Christmas when you were five, etc. etc. So to that effect, I’ll start it off with a brief tale that begins the night Crash Bandicoot launched.

In September 1996 all of Naughty Dog flew to New York for the combined Crash Bandicoot / Playstation 1 year anniversary party. It was on a big rooftop deck in the meat packing (hehe Beavis, you said meat packing) district. All of us got pretty drunk. There was a loud band. Very loud. Simultaneously, Ken Kutaragi (father of the Playstation!) decided to engage me in a highly technical discussion — against the 120 decibel background — using his rather broken English and my exactly zero command of Japanese. But in any case I didn’t sleep — we saw dawn in some New York greasy spoon.

About four hours later, Jason and I were on a plane to London. I didn’t sleep — why waste good reading time.

We arrived in London for ECTS and various Crash launch promotional meetings. We were immediately conducted to small hot smoky cubicles and interviewed by a variety of game journalists in numerous European languages for about eight hours — also against about 100 decibels of trade show. We then went to the bar (scotch). Then to dinner (wine). Then to a night club (more booze). Then a cigar bar (more scotch). Then to our hotel room (with about 15 or so European marketing and sales folk). There we consumed every single item in our minibar. We called down to the desk (4 in the morning) and had them bring us a NEW minibar. Yes, a complete refill of all items at 4 in the morning. We consumed that. Except for two miscellaneous tiny liquor bottles I can’t remember. The cost of just one minibar was 800 pounds sterling. We ate/drank two.

We didn’t sleep.

But we did spend another eight hours giving interviews. Then we went out again. That night I think we got 2-3 hours of sleep. But interviews again starting at 8am.

Somewhere in there I visited Westminster Abbey.

By day three we discovered that a number of our new friends (English) had never left the Island of Great Britain. So we all boarded the Chunnel and went to Paris (from Waterloo to Napoleon stations specifically, which is amusing). In Paris we started drinking at 10am. We kept drinking (many bars). We ate dinner (more wine). We went to someone’s apartment (more drinks). There was no sleep involved. After staying out all night (drinking) after the day of (drinking) we boarded the Chunnel back to London. I might have dozed. We went straight from there to the airport and got on a flight back to LAX.

Ah, first class. There were scones with clotted cream. And perhaps an hour or three of sleep. But we landed in LA at 7am. I was on the beach jogging by 8:30am. In the office at 10am. Back to work on the Japanese version of Crash. I went home early that day. Midnight.

Making video games builds stamina.

Don’t forget to put your own Crash memories in the comments section!

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Related posts:

  1. Making Crash Bandicoot – part 1
  2. Old Crash 20 Questions
  3. Crash Bandicoot – An Outsider’s Perspective (part 8)
  4. Making Crash Bandicoot – part 6
  5. Crash Bandicoot as a Startup (part 7)
By: agavin
Comments (184)
Posted in: Games
Tagged as: Andy Gavin, Beavis, Crash Bandicoot, Crash Bandicoot Launch, Ken Kutaragi, London, Naughty Dog, New York, Playstation, pt_crash_history

Middle Madness

Sep08

I think I’m over the hump with the third major draft of my new novel, Untimed (for a quick blurb see here).

Story structure is hard. And while this book is much better structured than early drafts of my previous novel, it had two major problems: the ending and the first part of Act II. Late (very late) in the second draft I cracked the ending. So that just left the middle.

Therefore, I wasn’t surprised when the biggest comment from my awesome freelance editors’ (I use three: Renni Browne, Shannon Roberts, and R.J. Cavender) involved problems in this middle section. It’s not that the scenes wen’t good or exciting, but mostly that I fell prey to a personal need to sneak Napoleon into the story (time travel seems to call out for the most pivotal personality of the modern era) and this resulted in a bad case of “Double Mumbo Jumbo” (or a variant thereof).

So what is the dreaded Double Mumbo Jumbo? Most specifically it’s the phase coined in Blake Snyder‘s Save the Cat book (which I discuss here). DMJ is invoked by throwing two unrelated implausible things into the same story. However, my specific problem is really a cousin, what my editor Renni calls “1+1=1/2”. This is, the idea that doing the same improbable thing twice in the same book isn’t twice as good as doing it once, but actually half as good. Even if the thing is cool. So a kind of DMJ.

And I was doing it in my middle.

Still, this section of my story accomplished a lot of other things too. And I had to figure out how to rework it to keep as much of the good as I could, avoid a DMJ — and not make TOO much work for myself in terms of repercussions later in the book. Thinking about various ways to restructure, particularly given the constraints of my story, my elaborate time travel scheme, and history itself, was quite the brain buster. I thought on it all day for at least a week. So hard one Friday that I literally gave myself a migraine headache! I found myself pondering time travel so aggressively that I became confused as to what year it was — and then my vision began to shimmer (migraine).

I probably outlined 15 different scenarios and talked about countless more. This part of the writing process is very peculiar. I often end up with a half-baked scenario that satisfies some goals, but just doesn’t really work. One quickly reaches a point where no new ideas surface internally and you need to shake it up. I then find it extremely useful to talk with a limited pool of friends who have read the book in it’s latest incarnation. This allows me to efficiently go over the possible elements. Then we talk out the problems. By vetting numerous failed scenarios it’s often possible to collect enough different disconnected ideas that a single coherent new plot can be jig-sawed together. Or at least coherent enough to polish out in the writing.

This last week, I even twice resorted to writing out (as prose) incomplete outlines to see if they worked. The first revealed itself as a miserable failure. The second made it to the finish.

Now it’s off to friends and editors to see how it passes muster.

For more posts on writing, click here.

Related posts:

  1. Untimed – Two Novels, Two Drafts!
  2. Untimed – Two Novels, Check!
  3. Beginnings and Endings
  4. Peace in the Middle East? – Mezze
  5. Margarita Madness – The Mix
By: agavin
Comments (1)
Posted in: Untimed
Tagged as: Andy Gavin, Blake Snyder, books, Creative Writing, Fiction, Headache, Migraine, Napoleon, Napoleon I, Novel in Progress, Novel Writing, novels, Structure, Time travel, Untimed

El Rincon Criollo – Cuban fun

Sep07

Restaurant: El Rincon Criollo

Location: 4361 Sepulveda Blvd. Culver City, Ca 90230. 210-397-9295

Date: September 3, 2011

Cuisine: Cuban / Spanish

Rating: Garlic!

_

We took our son to the “train store” in Culver City (he loves trains) and this Cuban joint happened to be next door.


They curb sell with this cool 50s era car.


The menu. Mostly Cuban classics.


Bread of course.


Some croquettas (ham and cheese potato fry-balls) with banana chips. I’m not much of a banana fan, but these taste pretty much like potato chips.


And are extra good in this pure garlic sauce.


My son got plantains rice and beans. He loves bananas but for some reason knownst only to 2.75 year-olds would not try them.


But he did like this banana smoothy.


This is salmon in garlic sauce with onions. Rice, fries, and beans on the side.


And shrimp in garlic sauce. The garlic sauce is pretty uber actually, particularly poured over the rice. It did give me a carb coma though.


With the check are these weird little Cuban coconut caramels. Pretty good by my taste.

I’m not a serious Cuban aficionado — yeah I’ve been to various places a dozen or so times, but I’m no expert — but this was certainly tasty. And I do love garlic.

For more LA dining reviews click here.

Related posts:

  1. Moko
  2. Fraiche Santa Monica
  3. Sushi Zo
  4. Quick Eats: Sunnin
  5. Fraiche take on Franco-Italian
By: agavin
Comments (0)
Posted in: Food
Tagged as: Banana, Caribbean, Cuba, Cuban Food, Culver City California, El Rincon Criollo, Garlic, Los Angeles, Restaurant, Restaurant Review, Spanish language

Friday Night Heights – Shabbat Dinner

Sep06

On Friday, September 2, we hosted a small Shabbat dinner party. This was a non-dairy (meat) kosher meal, which can be well done if you care (and most kosher restaurants don’t). As usual with our events everything was homemade. Almost all produce came from the Santa Monica Farmer’s Market.


For appetizers we served fruits and nuts. There was also some homemade humus and eggplant dip (that one of our guests generously brought), but I forgot to snap a photo.


Wine is one area where we go normal. Kosher wines are uniformly awful. Hideous. Wretched.

Parker gives this silky Rosso 90. “The 2009 Rosso di Montalcino is totally beautiful and elegant in its expressive bouquet, silky fruit and understated, harmonious personality. This is a wonderful, impeccable Rosso from Le Potazzine. Anticipated maturity: 2011-2017.” I’d rate it perhaps 91-92, with a little boost for understated style.


And the sweet option. Parker 91. “Donnhoff‘s 2009 Oberhauser Leistenberg Riesling Kabinett – ultra-delicate at only 9% alcohol and with considerably more overt sweetness than its Krotenpfuhl counterpart – is scented with buddleia, white peach, toasted almond, and a fusil note of crushed stone, and offers subtle creaminess, lusciously juicy refreshment, and minerally interactive persistence. This illustrates slate as a sort of sounding board as well as support structure for fruit such as one also encounters in the best residually sweet Mosel Rieslings. Donnhoff routinely expresses acute awareness of a duty to make something truly special out of the cooler ‘wrong-side-of-the-river’ Oberhauser vineyards that until the latter part of his father’s era constituted almost the entirety of his family’s acreage. That duty has here once again been deliciously discharged.”


What would Shabbat be without Challah. Raison Challah to be exact.

After going to Spain last year I’ve been on a bit of a Gazpacho kick, despite my general aversion to raw tomatoes (which I’ve been overcoming). And then about 5-6 weeks ago we went to Jose Andres’ Tres for brunch where they have a wonderful Gazpacho bar. So afterward I dug up his recipe on the internet and we tried it.

When I get into cooking certain dishes I like to perfect them. I’ve been working on this with my Ultimate Pizzas, my Spanish Eggs, and my Margaritas. This is our second stab at Gazpacho. It tasted great the first time but the texture was too chunky, so in this instance we whipped the living bleep out of it in the ever-reliable Blendtec. This batch is made with heirloom tomatoes and cucumbers from the SMFM and premium Spanish extra-virgin olive oil.


But first the garnish. This is a bowl prepped. The basic approach is to do this, and then to ladle in the soup itself table side, then dress it with a bit of premium Spanish olive oil. This garnish is croutons, cucumbers, heirloom tomatoes, spring onions, and chives.


The olive oil is on the left. On the right are homemade croutons. These are rustic bread fried (by hand) in olive oil and garlic, and seasoned with a bit of parsley.


Some of the gorgeous tomatoes used as garnish. Other cool looking ones are in the soup itself.


Chopped chives.


I’m kicking myself, but I forgot to photo a finished bowl with the soup. This one is three-quarters eaten 🙁 It was darn good though.


For the main course we made a homemade Morrocan Basteeya. This is prior to baking. This is a savory pie of chicken and spices, slightly sweet.


Out of the oven.


You can see into it here.


One of our guests brought this lovely salad.


We also made this baked Israeli-style eggplant, with tomatoes, onions, garlic, and peppers (all from the SMFM too).


Here it is baked.


And my mother’s amazing fruit crumble. This one had SMFM peaches, blackberries, and apples. With a sweet crust and pecan topping. Due to the fact that my mother was on the other side of the country, and the written recipe a tad cryptic, the crust turned out a bit “different” than her more crumbly variant.


Still, it tasted great after baking!


And some farmer’s market fruit to finish.

For more home cooked meals look at the bottom of the food page.

Related posts:

  1. Fraiche – Ultimo Wine Dinner
  2. Dinner and Drinks at Tavern
  3. Dinner Party – It all starts with Cheese
  4. Eating Tuscany – Villa Dinner
  5. Ultimate Pizza – New Years
By: agavin
Comments (3)
Posted in: Food
Tagged as: Blendtec, Cooking, Dessert, Dinner, Donnhoff, Food, Friday Night, Gazpacho, Home, Judaism, Kashrut, Kosher, Olive oil, Shabbat, Wine

Hostaria del Piccolo – Pizza + Pasta

Sep05

Restaurant: Hostaria del Piccolo

Location: 606 Broadway, Santa Monica, CA 90401. P: 310-393-6633

Date: August 27, 2011 & May 6, 2012

Cuisine: Italian

Rating: Good new casual Italian

ANY CHARACTER HERE

Hostaria del Piccolo is a casual new Italian with a rustic Pasta/Pizza emphasis from the people that brought us Piccolo (my review here).


It’s located in a chic modern space at the corner of 6th and Broadway three blocks behind the Santa Monica Promenade.


The interior has a modern rustic quality.


And they have a lovely patio, which given that it was 5pm on an 85 degree perfect California August day totally ruled.


Given the weather, I decided to take a cue from my Italian friends and order a glass of Lambrusco Frizzante. Sparkling grape juice with a kick, what more can you ask for in the heat?


Very nice thick and buttery grissini.


The menu. Secondi are not numerous in quantity, but they have a lot of pizzas and a number of tasty sounding pastas.


Valpolicella Ripasso is something I found in my Sommelier course on Italy. Ripasso means rested and this is basically baby Amarone.


“CANTALUPO  tuscan melon and Bresaola.” Artfully arranged!


“MESCOLATA organic greens, roasted tomatoes, sliced almonds.”


“RICOTTINA seared fresh ricotta, seasonal mushrooms, vincotto.” This is a very Southern Italian dish and really, is pretty much identical to one I found in Apicus, the 1900 year old Roman cookbook. The sweetness of the vincotto (must) plays off against the creamy sweet cheese.


“FARRO  organic farro, heirloom tomatoes, basil pesto, walnut, arugula.” Farro is also very common in ancient Roman food. This being a rustic Italian, we have more of those old school influences.


“COSTICINE roasted pork ribs, cannellini beans.” Pork and beans of this sort is classic Tuscan. This is basically like Italian babyback ribs.


Rigatoni pomodoro for the boy.


“PAPPARDELLE tomato sauce, roasted eggplant, mozzarella di bufala.”


“RIGATONI italian sausage, tomato-cream, peas, parmesan.” One of those meat, cheese, and pea pastas that I love so much.


“SALSICCIA  tomato sauce, smoked mozzarella, sausage, bell peppers, Castelvetrano olives.” I actually ordered the FARCITA (which was a white prosciutto pizza) but he must have misheard me and anyway this was a tasty pizza. The sausage was very tender and flavorful. The crust was really yummy, and the whole thing not overly burnt like some wood oven pizzas are. If you want to see my Ultimate Homemade Pizza, click here.


A different sausage variant with broccoli, garlic, and fontina but no tomato sauce.


“QUATTRO PER tomato sauce, mozzarella, ham, mushrooms, artichokes.”


“PARMIGIANA tomato sauce, breaded eggplant, basil, parmesan.” Looks like meat, but isn’t!


“AGNELLO Marinated and grilled New Zealand lamb chops, roasted garlic sauce.” Very nice tender straight up grilled lamb chops. Bone gnawing good.


The dessert menu. We were full and didn’t order any.


But they brought my 2.75 year-old this ice cream cone as a freebee and he was mighty pleased.

Overall, Hostaria del Piccolo is a very nice new contemporary Italian, with a heavy pizza/pasta focus. This is sure to make it a crowd pleaser. They could use to beef up the variety of anti-pasta and secondi a bit, but what I had was very nice.

Click here to see more LA dining posts.

The open kitchen inside.

Or for a legion of great eating in Italy itself, here.

Related posts:

  1. Piccolo – A little Italian
  2. Quick Eats: Piccolo
  3. Ultimate Pizza – Day 3
  4. Fraiche Santa Monica
  5. Ultimate Pizza – The Toppings
By: agavin
Comments (3)
Posted in: Food
Tagged as: Bresaola, Broadway, Buffalo mozzarella, California, Dessert, Hostaria del Piccolo, Italian cuisine, Los Angeles, pasta, Piccolo, Pizza, Santa Monica California

Joan’s on Third for Breakfast

Sep04

Restaurant: Joan’s on Third

Location: 8350 West Third Street. 323.655.2285

Date: August 20, 2011

Cuisine: American

Rating: Fantastic gourmet shop & cafe

_

Another father/son morning rolled around and after a most enjoyable trip to the Peterson Automotive Museum (excellent boy fun) we headed over to Joan’s on Third.

The busy Third Street shop front is pretty much an institution. This is a combined cafe, gourmet shop, and bakery.

 You can pretty much bet on seeing celbrities, or at the very least lots of the beautiful people.

There is a good amount of outside seating.

Cappuccino of course.

My son went for the pancakes.


I had this grown up egg mcmuffin type sandwich. Buttered bread, egg, cheese, and of course, bacon!


Joan’s has some of the best cupcakes around and these are two of my favorites. Coconut and snickers!


It’s worth showing the interior spaces. We have all sorts of really good (but overpriced) gourmet products.


Fresh baked goods.


Cheeses!


Meats!


And even more baked goods. I only photoed a small sampling. Joan has really good taste. There may be a mark up, but there is some serious yummy going on here. That’s what impresses me the most, the general extremely high level of culinary quality of most stuff. The prices can be a shock though.

We’ve used them for catering too. They have all sorts of delicious salads, quiches, and whatnots.

For more LA dining reviews click here.

Related posts:

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  3. Eating Modena – Real Fini Breakfast
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  5. Breakfasts of Champions
By: agavin
Comments (2)
Posted in: Food
Tagged as: baking, Breakfast, Brunch, Cheese, coffee, cupcakes, Dessert, Food, Joan's on Third, Los Angeles, McMuffin, Pancakes

Osteria Latini 3

Sep03

Restaurant: Osteria Latini [1, 2, 3]

Location: 11712 San Vicente Blvd.Brentwood, CA 90049 310.826.9222

Date: August 20, 2010

Cuisine: Italian

Rating: Excellent neighborhood Italian

_

We have a regular rotation of neighborhood Italians. There are so many of them, but only a few make the cut as genuinely good. Osteria Latini is one of them. You can see my previous reviews here and here.


Olive and chickpea/squash/bean pastes.


The 1997 Biondi-Santi Brunello. This is a solid Brunello I had bought years ago in Italy (probably in 2000). It probably scores somewhere in the low 90s, maybe 91 or 92 points.


A special, lobster bisque.


“BELLA SALAD. Arrugola, pears, dry cherries, goat cheese, shaved parmesan.”


A special, calimari steak stuffed with lump crabmeat and drizzled in ponzu sauce. This is unusual, and certainly has a bit of fusion about it — but it’s good.


Gnocchi genovese (in classic basil pesto).


“ACQUERELLO RISOTTO. Organic carnaroli, sea urchin, truffle scent, lemon zest (Please allow 20 Minutes).” A very nice subtle sea urchin risotto. This special hand shaved rice takes 20-30 minutes to cook.


“OSSOBUCO ALLA MILANESE. With saffron risotto.” Latini’s version of the classic dish. Certainly good with a very nice meaty bone. The risotto could have been perhaps a tad creamier.

Two “rounds” of freebee desserts. This mixture of prosecco, lemon sorbetto, and meringue is very refreshing.


Chocolate chip cookies and biscotti.

Osteria Latini is always reliable. They have a big menu of modern Italian favorites and pretty much everything is very good.

For more LA dining reviews click here.

Or for a legion of great eating in Italy itself, here.

Related posts:

  1. Quick Eats: Osteria Latini
  2. Quick Eats: Osteria Latini 2
  3. Eating Modena – Osteria del Pozzo
  4. Locanda Portofino – In the Neighborhood
  5. Eating Poggibonsi – Osteria da Camillo
By: agavin
Comments (3)
Posted in: Food
Tagged as: Brentwood, Cooking, Dessert, Fish and Seafood, Italian cuisine, Italy, Los Angeles, Osteria Latini, pasta, Restaurant, Restaurant Review, Risotto, Salad, Sea urchin, Squid, vegetarian, Wine

Food as Art: Ludobites 7.0

Sep02

Restaurant: Ludobites 7.0 [1, 2]

Location: 227 East 9th St, Los Angeles, 90015

Date: August 31, 2011

Cuisine: Eclectic Modern

Rating: Very interesting (& tasty) array of flavors.

_

Last year my friends and I very much enjoyed Ludobites 6.0 (review here), one of LA’s most notable “popup” restaurants. So some of us Foodie Club members camped out on OpenTable.com to score ourselves a large party reservation. It took five of us hammering independently on the computer to get one in the approximately 70 seconds the entire run booked up. And it was nearly a month in. But score we did.


The walls are festooned with Ludo’s amusing cock & swine logo.


This year Ludobites is back at Gram & Papas. I guess they do it here because the restaurant doesn’t itself serve dinner. The space is small and casual.


One of the big advantages is that G&Ps does NOT have a liquor license. This means that my special BYOB “grape juice” was corkage free. Good think I brought a cork screw.

Very nice Burg from my cellar. Parker 93. “I loved the sweet cassis aromas of the 2002 Echezeaux as well as its powerful, intense, syrupy personality. Medium to full-bodied and gorgeously ripe, it bastes the palate with thick black fruit flavors. In addition, this wine reveals great depth and a lengthy, fruit-packed finish. Projected maturity: 2007-2017.”


Le Menu. With eight people we ordered two of EVERY dish. Worked out just about right. There was a small issue of our sole vegetarian. Not a single dish on the menu is actually free of meat, and our request initially phased the kitchen. But they recovered quickly and offered to make veggie variants of a number of dishes which worked out excellently.


“Lavender Ginger Lemonade.” Non-alcoholic. I liked the strong ginger kick, but the lemonade was too sweet and not sour enough. I like my lemonade painfully sour and strong.


“Bouillabaise Milk Shake.” This tastes exactly like it sounds. Like a fish milkshake. Basically the same flavor profile as real Bouillabaise, but with milk. I can’t say it was my favorite dish. Probably least or second to least.


“Choucroute Tart Flambe.” This “tart” is really a pizza or flatbread. But it was fantastic. The ham/bacon on top was great, as was the cheesy creme fraiche and onion thing going on.


They also made us a vegetarian version which was very good.

Neiman Cabernet “Caldwell Vineyard” 2000. Parker doesn’t rate this, but it’s a top top notch cabernet, probably 94 points or so. The years and a lack of over oaking left it very smooth. I picked up this wine at the Redd Collection, a cool new tasting/wine dealer I met at the Food Club Ultimo Wine Dinner.


The chicken wings (below) came with surgical gloves to keep the hands clean!


“Burgundy Fried Chicken.” The real burgundy was finished, but the wings were very very tasty. Succulent and perfectly cooked with a sweet BBQ style sauce.


The remnants!


This is a custom vegetarian salad they made up.


“Squid, Black Ash, Chorizo.” The squid was nice and tender, and the orange “chorizo” sauce around the edge really tasty. I’m not sure I was super keen on the ash texture, but it was certainly a decent dish.


This spectacular Brunello (the 2006 il Cocco) is totally unavailable in America. I got it at the vineyard from the owner on my mega Italy 2011 trip. He makes 7,000 bottles of wine a year, perhaps 3,000 of Brunello, and does 100% of the work (fields and cellar) himself! Probably a 94-95 point wine.


Prawn ceviche, Aji Amarillo, Red Berries. This reminded me of a Red Medicine type dish. It had very interesting and strong flavors, with a lot of vinegar/lime.


“Salt Cod Panna Cotta, Whipped Fingerling Potato, Smoked Tapioca, Black Olive Bread.” This was an interesting dish. The cod itself was not dominant at all. It mostly seemed like a panna cotta, or even like one of those Japanese seafood egg custards like I got here at Takao (about a third of the way down). I liked the little tapioca balls too, and the bread added some nice texture, just needed a little more cod flavor.


“Oxtail Beef, Rainbow Carrots, Shallots, Green Salad.” This was one of my favorite dishes of the night. The beef was just amazing. And rest went really well too.


“Foe Gras, Corn and Coconuts.” Amazing and interesting dish. Another favorite of the evening. The foie was foie — and nothing wrong with that — but the corn coconut soup was awesome with it. Sweet like a corn soup, with the crunchy texture of popcorn, and with this coconut curry / lemongrass vibe on top. Wow!


My wife even got a vegetarian version, without the foie, which really was almost as good (good as the foie was).


“Pigs Head Compressed and Mimolette, Barbeque Gelee.” This sounds awful, but tasted just okay. Flavor wise thought it just tasted like some kind of meat sandwich with a really tangy mayo. The sweet sauce helped a bit. One of my other lessor dishes of the evening.


“Egg, Sea Urchin, Caviar, Champagne Beurre Blanc.” Really tasted a lot like scrambled eggs and caviar. Which was pretty darn good. The Uni (sea urchin) was present, but subtle. I could have done with more. But the egg and caviar thing is really good together, so I enjoyed it a lot.


This is no Uni version. The egg tasted stronger and saltier without the sweetness of the Uni, but it was still a very good dish.


“Plancha Tandoori Octopus, Yogurt, Cauliflower, Grapefruit.” The octopus itself was very tender with a nice tandoori flavor. The cauliflower texture was really interesting. I think the yogurt could have had more punch, or more of it, but still a nice dish.


“Duck, Cherry, Spicy Saucisse, Beets, Radish.” There are two meats in here. A sausage (which was really yummy) and a very nice rare duck breast. Both were excellent with the cherry sauce. The beet/radish thing seemed a little orthogonal, but it didn’t stop this from being terrific.


“Lamb cooked in fat Moroccan style Artichoke, Mint.” There was some serious fat on this lamb. Serious fat. But it tasted damn good with the cooked dates. That was the whole key to this dish for me, tender lamb with a sweet sauce.


The peeps, midway somewhere.


The meal took awhile and so we could have used an extra bottle of wine, but i only brought four. This dessert Riesling, the every reliable, Parker 97! “White peach preserves, luscious Persian melon, fresh red raspberry, cooling lime, green tea, iris and gentian are all projected on the nose of Donnhoff’s 2009 Oberhauser Brucke Riesling Spatlese, then take on a fleshy, silken, yet svelte form that combines infectious juiciness, invigorating salinity, uncanny buoyancy, and vibratory interactive complexity, leaving my tongue tingling and my head buzzing. The depth of savor here is such that to speak of nut oils or of shrimp or lobster shell reduction merely points in the correct, otherwise ineffable general direction. “Creamy, dreamy, transparent” were the last words I could pronounce in the presence of this natural wonder that will certainly be capable of spreading joy for at least the next quarter century. “There was a tiny bit of perfectly dry botrytis here,” notes Donnhoff, “and to get much over 90 Oechsle you usually need that.” Needless to say, its presence has in no way precluded the utmost purity of fruit, clarity, or subtly electrical energy of which Riesling is capable in this amazing site. “I-m warning you, they’re not necessarily better,” said Helmut Donnhoff with a grin when serving me his two 2009 vintage Auslesen.”


Now our whacky “cheese course” the “Pick-Up Stick Cantal Cheese, Curry White Chocolate.” The cheese almost tasted like slivered apple.


“Lavendar Tropezienne Tart, Aloe Vera, Lychee.” This wonderful pastry reminded me of a giant lavender Macaron. I love certain kinds of exotic herbaceous flavors like rosewater and lavender and I love custard.


“Chocolate Cake, Chipotle Ice Cream, Orange.” Wow! This was a 10/10 dessert (and the lavender was like a 9/10!). The chocolate slab was great, you can tell just by looking at it, but that ice cream. It tasted like bacon! Really. The combo was incredible, and a bit spicy.


“Pistachio Brown Butter Cake, Marcaspone, Red Berries.” This was the weakest of the three desserts, but it was still very good, with a nice pistachio flavor. The Marcaspone could have used a little more kick or sweetness.

Overall, maybe it was a good thing coming into Ludobites 7.0 after a couple of weeks. Things were really on point with the food. Service, which very pleasant, really isn’t up to the food standards. There is no slick Michelin 2 (or 3) star type management of the table like at a place like Melisse, but the attitude was fine and there were no problems. Water service was sluggish and we had to self pour our “grape juice” into water glass type glasses. But actually I don’t mind self pour or opening my own wines. I could have used some more water 🙂

But the food was really standout. A large variety of very creative dishes, and some were fantastic, particularly the desserts. So bravo.

Click here for a review of last year’s Ludobites 6.0.

The Food Club extravaganzas.

Or all LA dining reviews.


Me, with the big macro-lens-and-flash rig.


Mirella gets her crazy on.


Swag! (not that I bought any)

Related posts:

  1. Food as Art: Ludobites 6.0
  2. Food as Art: Hatfield’s part 2
  3. Food as Art: Bistro LQ
  4. Food as Art – N/Naka
  5. Food as Art – Takao
By: agavin
Comments (2)
Posted in: Food
Tagged as: Bouillabaise, California, cerviche, chicken wings, Cooking, Dessert, duck, Foodie Club, Los Angeles, Ludobites, Ludovic Lefebvre, Pizza, popup restaurant, pork, Restaurant, Restaurant Review, salt cod, Squid, vegetarian, Wine

So you want to be a video game programmer? – part 4 – School

Sep01

…CONTINUED from PART 3. Or start at Part 1.

There are two basic approaches: home training and school. Personally I’d recommend both.

Let’s talk school. In my day (1980s) pre-collegiate computer classes barely existed, and if they did they were mostly about Pascal programming and data-structures. They often used p-System pascal, an old-school predecessor to Java!

College Computer Science programs followed (and I imagine they still do) a traditional regimen of stuff like Algorithms, Data-structures, Architecture, Compilers, AI, Theory of Computation etc. They rarely taught or emphasized programming itself. Personally, while I have this training myself (several years at the M.I.T. AI Lab working toward my PhD) I got it long after teaching myself to program and after having 5 published video games on the market.

What I was taught at M.I.T. (1992-94) was way too theoretical to make a good starting place for a young programmer. Don’t get me wrong, I learned a tremendous amount there and it really upped my game. But it was best digested in light of several years practical experience. So I don’t personally think that traditional CS is the way to start. But if you are really serious about computers it is a very solid choice for your higher education. You just need to be ready for it.

And here is the dirty secret about the University Education system: It’s made up of classes. Yep. Your four (or more) year educational experience will just be the summation of eight semesters worth of classes, usually 4-5 per semester. The exact order of these, which topics, and how they are taught will be at the whim of all sorts of varied factors. For example: scheduling, major and general requirements, teacher sabbaticals, friends, personal choice, etc. The school itself will have broad requirements (like you must have 3 science and 2 history classes). You major/department will have more specific ones (like requires 14 classes in the major, with 7 out of the 10 “core” classes — as defined by the department). So everyone’s education is different. That can be a good thing, but it’s less coherent.

And even within a particular class type, like say: Computer Architecture, the classes vary wildly and are rarely designed to work with each other or be taken in a particular order. The school and department might have determined that it should have a Computer Architecture class, but each teacher is free (somewhat) to determine the specific content and style of his or her class. Teachers vary wildly in teaching ability. I mean WILDLY! Even at the best schools. In fact, the teaching quality at M.I.T. was considerably lower than at my undergraduate school, Haverford College. It’s not that the M.I.T. professors weren’t as smart — they were plenty brilliant — but they leaned more toward being famous researchers while Haverford selected people who excelled first and foremost at undergraduate education.

In any case, even within a particular major, say Computer Science, the slate of courses you take might not form a coherent picture. There isn’t much effort made to ensure this. It’s more like, “we need a Compilers course, who wants to teach it?” and then that professor goes off and builds their plan. I’m sure there are constraints and feedback, but it being part of a single coherent program doesn’t seem to be one of them. And teacher style so heavily influences the experience. Now, don’t get me wrong, many of these courses are really good. But they require that you, the student, do a lot of the work integrating the bigger picture. Which really, for first rate minds trying to absorb advanced modalities of thought, is totally fine. It’s just not exactly the same as learning a complex practical field like programming.

But let me speak briefly about the classic topics:

Theory of Computation – Is the cool (but highly esoteric) field of math that endeavors to prove things about what can and not be computed. It includes a lot of discussions about theoretical computers like the Turing Machine and what sorts of computational problems are equivalently complex. This is actually very useful, but only if you have already encountered practical programming tasks. Otherwise it will probably just confuse the bejesus out of you.

Compilers – Is about writing compilers, and how computational semantics are transformed. This is bordering on totally useless for the novice programmer. I myself found it fascinating, but I wrote several compilers. Again, you want to study this several years into your career.

Algorithms – Is the formal study of different methods of problem solving. This is where stuff like the difference between a bubble and an insertion sort goes. Every programmer should know the basic algorithms, but you can read a beginning book fairly early in the learning process and pickup the basics. The college version is much more rigorous. But in the early stages you can lean on libraries which encapsulate these solutions.

Data-structures – These relate closely to Algorithms, but are methods for actually storing data in computers. Different data-structures lend themselves better to different algorithms. The mistake made by a purely academic approach is in thinking that they make a lot of sense without some practical knowledge of the kind of things that you do in normal computing. Still, Algorithms and Data-structures are essential at all levels of programming beyond the totally trivial, and these are the most practical of the classic topics.

AI (Artificial Intelligence) – Can be extremely useful to the game programmer. Games, after all, need enemies that appear intelligent, and in addition have to solve all sorts of big computational problems which use AI techniques (like moving the camera around etc.). But as taught in school it’s pretty theoretical and you need at least a couple years of practical skills first.

Architecture – Is the study of computer hardware, usually micro-processors. A lot of people hate this topic, not being hardware guys. And although you can learn this anytime, you really should. It’s impossible to be a truly great programmer without knowing something about the hardware that makes it all happen. If you are into compilers, this is even more true. I personally loved these classes.

I also want to mention the subject of Programming Languages. Most schools rightfully view the choice of specific programming language as fairly “academic” (or not actually). In the above classes advanced CS guys learn that all normal computer languages are “Turing Complete” and therefore equivalent to each other. Any program in one could be converted to a program in another by automated means (this is what compilers do). Languages all have the same basic features. And if it’s missing one you can write the feature within itself. So who cares which one you use?

This makes a certain academic sense, but in practice, the choice of programming language is vital. And the budding programmer should be introduced to a wide variety of them at a steady yet-not-overwhelming pace so that they learn the fundamentals common to all and do not become one of those lame-ass programmers who are afraid to learn a new programming language. I can be programming in any new language in one day, proficient in a week, expert in a month, master in six. It’s just not that hard.

Schools often have a particular language that they favor. These days it might be Java. In my era it was either Pascal or C. For many schools it’s still probably C/C++. At M.I.T. it was Scheme/Common Lisp! But often professors are also free to just teach a class in a different language. I had an undergraduate AI class all in Prolog. For the gifted student this is a good thing, having a whole class in a new language, as it’s a decent enough emersion to actually learn a new mode of thought (the Prolog class substantially improved my programming even though I’ve not used Prolog since). But also some professors will try the new language for each assignment approach, which is retarded, as there isn’t enough time or depth to master anything, and so the whole assignment becomes about learning the minimum information needed to get it done. The net net is that there is rarely a coherent plan to get you programming and then to have you learn a wide range of practical languages. In said plan, you might start learning with an easier interpreted language like Python, then be taught to master four or five others that are both practical and varied (say C/C++, Java, Javascript, at least one assembly, a “fancy” or two like Ruby/LISP/Scheme/Prolog/Smalltalk etc.) That doesn’t usually happen. You might get lots of Java and a smattering of 10 others.

College professors also don’t usually think that classes that directly and specifically teach programming languages and practical programming are very cool. There is no research or terribly theoretical aspect to them. I.e. the subject isn’t very academic. They are rarely themselves very good programmers (if they were, they’d be off working for Google or whatnot 🙂 but seriously the personality type for “programmer” and “professor” are different — albeit both bookish). This leads to professors rarely adding this kind of class to the curriculum unless someone makes them.

_

Having heard about all these more practical Gaming majors that colleges now have, but which I know nothing about (they didn’t exist 20 years ago), I asked a friend of mine who just finished her CS degree yesterday! Lauren is a fellow blogger, programmer, WOW fan, and budding game designer-programmer. Big congratulations! Her comments:

Having just completed my degree yesterday, I can confirm that not as much has changed in Computer Science education as one might expect, especially given the exponential growth of the field. Aside from the specific languages taught, which for me was mainly Java instead of Pascal, the curriculum is much the same. The breadth of languages taught is still very much dependent on what you choose to seek out yourself; were it not for honors opportunities or research, I never would have become as familiar as I am with functional programming or the MVC architecture.

After the first two years, programming takes a back seat to theory; upper division classes, while useful and offering a degree of specialization, can be light on actual coding. There are still opportunities to improve your skills, though. Project classes, at least at my school, offer a chance to really show your programming chops, so to speak; with the exception of one I personally considered, all required the completion of extensive coding projects in ten weeks or less to the exclusion of lecture material.

The biggest factor that affected the quality and extent of the education I received was the professors. Sometimes, you will get a truly horrible lecturer, someone who isn’t fair or just doesn’t care. For me, this happened more often than not. The best advice I can give is: Be able to teach yourself. To be honest, I didn’t bother attending classes where the professor was incapable of teaching — I don’t want to waste my time. I went home and read the textbook, or taught myself using tutorials or information online.

“Bad” classes will happen, and the most important thing I learned in college, or even before, is that you need to take active control over your education. Even if the teacher sucks, you can’t blame a failing grade on him; you have the power to learn the material and should do so to the best of your ability. This isn’t to say that poor professor performance doesn’t raise my hackles (it does, a lot), just that self-directed learning is a necessity for succeeding as a student and a programmer, especially since the number of future employers that will accept “The teacher sucked!” as an excuse for a failing grade must be pretty small.

Even if you’re taking the so-called “structured” or “formal” education path, no one will hold your hand. You need to look out for yourself, and find opportunities to broaden your knowledge. I learned firsthand that often these opportunities will not be supplied to you, or even pointed out. You need to be responsible for your own education, especially at large universities. Self-directed study and college are not mutually exclusive.

In that spirit, in addition to my CS degree, I also took a Concentration in Game Culture and Design. This was an interdisciplinary program in conjunction with the art school which, did add a nice game “focus” to my studies. I think these types of programs can be helpful, though to say this improved my coding skills would be more than a stretch. Mostly, it gave me a bit more insight into the game pipeline, and the scale of the work that goes into making a game. I’ve gained some skills which I otherwise wouldn’t have been exposed to; for instance, I’m now comfortable finding my way around game design docs and I’ve had practice giving pitches.

While not a value traditionally espoused as part of a CS education, some gaming or art courses can help your creativity. I can’t speak for the more technical games programs out there, I think there is merit in learning a bit about the industry even prior to leaving school.

This fresher opinion confirmed my belief that no school can be as rigorous as GOOD self training like I gave myself, and under no circumstances should you want until you’re 18 (unless you already are!).
The basic message: Start as early as you can, preferable at age 8-12.

Given that college is roughly age 18-22, and adds a lot of value an education begun at home, it can actually dovetail perfectly with said self education. This will be the topic of a later post in this series.

CONTINUED HERE with The Method!

_

Parts of this series are: [Why, The Specs, Getting Started, School, Method]

Read more from guest blogger Lauren here.

If you liked this post, follow me at:

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Related posts:

  1. So you want to be a video game programmer? – part 2 – Specs
  2. So you want to be a video game programmer? – part 3 – Getting Started
  3. So you want to be a video game programmer? – part 1 – Why
  4. Making Crash Bandicoot – GOOL – part 9
  5. Crash Bandicoot – Teaching an Old Dog New Bits – part 2
By: agavin
Comments (36)
Posted in: Games, Technology
Tagged as: Algorithm, Andy Gavin, Artificial intelligence, Colleges and Universities, Computer architecture, Computer Programming, Computer science, Crash Bandicoot, Data structure, Doctor of Philosophy, Education, Haverford College, Machine learning, Programming, pt_career_advice, Student, Teacher, Theoretical, Video Game Programming
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