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Author Archive for agavin – Page 81

Adventures in the Screen Trade

Feb01

adventures-in-the-screen-trade-william-goldman_mediumTitle: Adventures in the Screen Trade

Author: William Goldman

Genre: Memoir / Writing Guide

Read: January, 2013

Summary: Fascinating and Terrifying

 

Having recently begun adapting my novel Untimed into a screenplay, I’m doing my usual slog through the relevant homework. What more can we say  about William Goldman than: The Princess Bride (both the novel and the screenplay). If that doesn’t make you feel invincible, then take Marathon Man, All the Presidents Men, or Butch  Cassidy and the Sundance Kid. And those are but a few of his produced films. Last year, I read the equally famous Save the Cat, which is a good book, but I marveled that the late author, while a hugely touted screenwriter, hadn’t written any good (produced) films. So not true of Goldman.

This work is fascinating, but it’s only about a third writing manual. It’s really three books: 1) a witty and insightful skewering of Hollywood, 2) personal stories from the trenches about each of Goldman’s pre 1982 films, 3) the Butch Cassidy screenplay, discussions of its strengths and weaknesses, and an adaption of a short story into a screenplay.

The skewering is caustic, hilarious, and even thirty years later, dead on. Goldman is famous for his “nobody knows anything” quote and how true it seems. His discussions of studio executives, agents, stars, and the intertwined nightmare of power is insightful bordering on clairvoyant. Most of the trends that he sees in motion in 1982 have continued and accelerated to bring us to the moderately dismal state of contemporary filmmaking (there are exceptions of course). Think both Entourage and the brilliant “The Day the Movies Died” GC article. Also, having worked with/for Universal, Sony, and Fox… well it was just all too funny and familiar.

The personal section terrified me. I hope to see Untimed make the leap to film, as it will make a great one, and it’s made vividly clear in Adventures that even a major screenwriter like Goldman is but a candle in the wind before the studio gale. This is made all the more peculiar by the fact that the screenplay is the single most important ingredient that goes into a movie. Film is a highly collaborative and commercial medium, but you really can’t make a good movie out of a bad script (unless you rewrite it to be a good script). You can however, make a lousy film out of a great script, or a hit film out of a bad one (Transformers anyone?).

Part three isn’t a good introduction to either writing screenplays or writing, but I sure did find it useful. Goldman hammers home many of the oft-repeated (but for a reason) messages of screenwriting, particularly his emphasis on structure. He’s a wonderful storyteller and his adaption example is so ridiculous, that it’s impressive to watch how he makes such a trite concept almost work.

If any of these topics fascinate you, give Adventures a read. Besides, Goldman’s such a good writer, he could make cereal-box copy a bestseller.

For more book reviews, click here.

Related posts:

  1. The Inside Story
  2. Save the Cat – To Formula or Not To Formula
  3. Book and Movie Review: Let Me In
  4. The Trade Paperback is Launched!
  5. Movie Review: Adventureland
By: agavin
Comments (1)
Posted in: Books, Writing
Tagged as: Arts, Book Review, Reviews and Criticism, Screenplay, Screenwriting, William Goldman, Writing

Hawaiian Noodle Bar

Jan30

Restaurant: Hamura Saimin

Location: 2956 Kress St. Lihue, HI 96766. (808) 245-3271

Date: January 20, 2013

Cuisine: Hawaiian Noodles

Rating: Tasty Noodles

_

Saimin is a noodle soup dish unique to Hawaii. Inspired by Japanese udon, Chinese mein, and Filipino pancit, saimin was developed during Hawaii’s plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi garnished with green onions. Kamaboko, char siu, sliced Spam, linguiça, and nori may be added, among other additions.


Hamura Saimin is a true hole-in-the-wall joint, but that’s traditional of Asian noodle restaurants.


The menu is focused. They basically make one thing (Saimin) with a few sides.


There was an enormous line out the door and customers pack into the greasy counters for a quick slurp.


Here’s my bowl, the “wonton Saimin” which appeared to be fairly “deluxe.” We have wontons, ham, pork, scallions, and of course, noodles and broth. It was pretty darn tasty, more related to Ramen (as served in Japan) than to udon with it’s thicker noodles. Excellent noodle bowl though. I certainly enjoyed it.

For more dining reviews click here.

Related posts:

  1. Taking back Little Saigon
  2. Summer of Gazpacho
By: agavin
Comments (0)
Posted in: Food
Tagged as: Hamura Saimin, Hawaii, Noodle, noodles, ramen, Saimin

Life of Pi – part deux

Jan28

cover lifeofpiTitle: Life of Pi

Author: Yann Martel

Genre: Literary Adventure

Read: November 18-20, 2013

Summary: Effective and Affecting

 

The film version of Life of Pi stuck with me for days. I’m fascinated by the transmutation stories undergo from one medium to another, and in the middle of adapting my own novel Untimed, so I picked up the book. Plus, when a film is based on a novel, the later is usually superior.

This is true here. The book is deeper and its allegorical presentation much clearer, but the film translation is decidedly faithful and effective (I discuss my initial impressions of the movie here). In this article I’ll focus on two main points: my perception of the meaning of the book, and the process of film adaption relative to the book. I will not go into the plot, as that’s been covered before.

As Pi himself comments, you have two alternate versions of the same story presented. In both, a ship sinks, everyone but Pi dies, and most of a year later he washes up in Mexico. Neither version makes any effective difference for anyone else in the world. When Pi asks the Japanese investigators to whom he tells these tales which is the better story, they chose the one with the tiger. Pi observes, “so it goes with God.”

This is the crux of the book’s double allegory. The Richard Parker (or animal) story can be seen as an interpretation for the unacceptably horrific “more realistic” story. I’ll discuss that in a second, but more fundamentally, the whole double tale can be seen as an allegory for faith, for the very act of seeing the universe as God(s)’ work (true be there one, three, or infinite gods). When faced with the hard cruel story, Pi chooses the miraculous interpretation – and so do most people.

This central thesis is the weakest part of the film, which generally does a wonderful job with both the introduction and the harrowing animal allegory itself. In the novel, the parallels between the animal and human tales are more numerous and clear. Both tales are more horrifying, the human one doubly so. This subtle tonal shift is absolutely crucial when we come to the choice and juxtaposition between tales. Each reader/viewer choose for himself what to believe (“and so it goes with God”). The film leans this choice more heavily toward Richard Parker as its compressed telling of the human tale does not do justice to Martel’s careful construction of the internal allegory.

Still, I can not emphasize too much, given the limitations of both mediums, how terrific an adaptation of this wonderful novel the film is. The book is more personal, internal, philosophical, realistic even. Martel did some serious research and every bit of Pi’s life, particularly the time on the boat feels very real. He sells this story as effectively as one possibly could. And despite musings, philosophy, asides, and copious detail does it in an immersive and gripping way. I stayed up to 4am to read the final 2/3 of the novel in one go.

The film, for its part, is more visually arresting, more luminous and surreal. The writer, director, and actors have constructed scenes where only narrative existed, and brought them to life with great color. Even the fairly elaborate build up is transmuted essentially intact. There are nips and tucks. We lose a minor characters as their dialog folds into more important ones. Richard Parker is introduced earlier, picking up a crucial scene from another tiger. For the most part, these tie the story tighter to the central narrative. A process crucial to  which films adaption. A few changes are more mysterious: 1) a brief love interest is introduced in the film and 2) Pi’s father becomes a less competent zookeeper. They don’t detract in a serious way, but I didn’t see the point.

In the central portion, the bookish Pi’s musings on what it takes to survive the ordeal, and his detailed walk through of many details (including turtle butchery, hunger, and dining on excrement, etc.) is effectively replaced by specific moments and young Pi’s wry narration and gifted facial expressions. But this weakens what Richard Parker represents in the interior allegorical interpretation. He servers as Pi’s animal nature, his will to survive, and the film doesn’t dare show that as graphically as the novel does. Likewise the odd “two blind men” sequence in the novel is deleted. This had to be done, as it has no real place in a film, and was the dullest section of the book. Still, it serves to bind the two versions of the crossing together, completing the allegory.

The novel’s POV trick in the third section, where it switches to the Japanese investigator’s report, also helps provide the proper balance for evaluating the allegorical positions. In the film, we remain more tightly with Pi, and hence with the Richard Parker version. But POV is the novel format’s biggest gun. It enables voice and interior monologue. Proper POV in a novel is as crucial as casting in a film, as both must shoulder the emotional burdens.

Any which way, read the book, see the movie, or both.

For more book reviews, click here.

Related posts:

  1. Life of Pi
  2. Wool – Life in a Tin Can
  3. Zengo 2 – part deux
  4. La Cachette Bistro part deux et trois
  5. Fraiche Santa Monica part deux
By: agavin
Comments (1)
Posted in: Books
Tagged as: alegory, Bengal Tiger, God, Life of Pi, Richard Parker, The meaning of Life of Pi, What does Life of Pi mean, Yann Martel

Never Boaring – Il Grano

Jan25

Restaurant: Il Grano [1, 2, 3, 4, 5, 6]

Location: 11359 Santa Monica Blvd, Los Angeles, CA 90025. 310.477.7886

Date: January 23, 2013

Cuisine: Italian

Rating: Not boaring in the least!

_

As any frequent reader knows, I feast all the time with my Hedonist buddies, and recently, our fearless leader Yarom hunted down his own boar. Yeah, that’s right, here’s the bloody proof.


On the left above is Yarom posing with his boar. On the right is a friend of his, who shot a monster of a male boar. Yarom went for a nice juicy sow because, well, they taste much better. The fellow on the right is probably tough and gamey as hell. And that is the point of this post after all, to talk about food. Namely, the epic feast the above boar turned into. Yarom had her butchered and gave different parts of the meat to different restauranteurs. A big chunk went to Il Grano’s Sal Marino to turn into a spectacular Italian meal.

As usual we Hedonists brought some stellar wines to go along with it.


Ron, the master of bubbly and white brought this. Parker 94+, “The 2002 Brut Coeur de Cuvee is absolutely stunning. This young, towering Champagne bursts from the glass with layers of mineral-infused fruit, showing fabulous intensity and purity from start to finish. Hints of tropical, opulent fruit are very nicely tempered by the wine’s underlying structure. Think Montrachet with bubbles. The Coeur de Cuvee is made from 50 year old vines in Les Blanches Voies Hautes. The blend is 80% Chardonnay and 20% Pinot Noir. Dosage is 8 grams per liter. Disgorged May 2010.”

Really one of the best champagnes I’ve had in some time.


Our boaring menu for the night.


We sat in the private room at a nice round table. This is the same spot where I hosted my birthday sixth months ago.


Burghound 93-95, “It seemed relatively supple and forward, indeed more or less ready to drink. To be sure, there was no obvious secondary nuances in evidence and still good freshness to the rich, intense and vibrant flavors brimming with minerality on the impressively long finish. Impeccably stored bottles might need another few years to arrive at their peak but absent this bottle being an aberration, I don’t think that opening one today would be infanticide.”


Parker 95, “The 2008 Echezeaux is flat-out great. It is a deep, dark wine graced with exquisite balance, lovely inner perfume and a layered, eternal finish. Here the slightly higher percentage of new oak (70%) gives the wine an additional measure of volume.”

Burghound 92, “A ripe, spicy and relatively elegant aromatic profile presents a fruit array that is primarily red-fruit based. The rich and full-bodied flavors possess ample volume and the tannins are really quite fine but dense and as such, the persistent and solidly well-balanced finish is firm and mildly austere. This will not be an early drinker.”

This was a great wine and just didn’t taste 5 years old, more like 15!


House made mini boar meatballs. These had a wonderful simple flavor: meat, with just a few spices.


From my cellar, Parker 96, “The fabulous 1998 Barolo Falletto del Serralunga reveals intensity and volume. A dark plum color is accompanied by a classic Nebbiolo perfume of rose water, melted tar, truffles, and cherry jam. As the wine sits in the glass, aromas of spice box and cigar smoke also emerge. Full-bodied, dense, and powerfully tannic, yet extremely harmonious.”


House made boar sausage, mozzarella & rapini pizza. Like the ultimate sausage pizza!


Parker 94, “The 2004 Barolo La Serra reveals a generous personality in its dark red fruit with notable depth and richness that carries through to the persistent, sweet finish. With air, floral notes develop to round out this particularly multi-dimensional, full-bodied and beautiful La Serra. 2004 is a great vintage for this wine, which can sometimes be austere.”


Then Sal gets funky, straying from the Italian beat. Boar empanadas! Really yummy.


Parker 96, “Two great back to back vintages are the 1990 and 1989. The more developed 1990 boasts an incredible perfume of hickory wood, coffee, smoked meat, Asian spices, black cherries, and blackberries. Lush, opulent, and full-bodied, it is a fully mature, profound Beaucastel.”

… except, it was corked. Bummer, but it happens.


And boar tacos.


With homemade guacamole and salsa (not pictured).


Parker 99, “Marcassin Estate continues to grow, although still ever so tiny, with just over 20 acres of tightly spaced vineyards on the Sonoma Coast. They also supplement their estate bottlings with purchased fruit from vineyards owned by the Martinelli family which they help manage, the Three Sisters Vineyard for Chardonnay, and Pinot Noir from the Blue Slide Vineyard. Their dominant Chardonnay clones continue to be based on the old Wente clones taken from the Hudson and Hyde Vineyards, and the Mt.Eden clone. The Pinot Noir material is dominated by California heritage clones. Little changes under the firm’s leadership of Helen Turley and her husband John Wetlaufer (now married 42 years), and as someone raised in Maryland, I am proud to say they were schooled at the renowned St. John’s College in Annapolis, Maryland. They have always been committed to the highest quality of wines possible. It is akin to being tutored by a great master to sit down and taste through their series of Chardonnays and Pinot Noirs. They added a few wrinkles this time by throwing into the tasting a 2005 Domaine Leflaive Batard-Montrachet, which was completely obliterated by their own Chardonnays, and with the Pinot Noirs, a highly rated grand cru red Burgundy from the 2005 vintage that didn’t fare particularly well either. Their point was that not only are their wines superior (and I would certainly agree with these comparisons), but also that some of the most famous names in Burgundy have more sizzle and snobbery behind them than actual quality. The Pinot Noirs are very complex and need lots of aeration/decanting to strut their stuff. They continue to remind me of grand crus from Morey St.-Denis, especially wines such as Ponsot’s Clos de la Roche because of the following. NOTE: Prices noted are from the winery’s mailing list. These wines sell for 2 to 3 times more in the secondary market.”

I don’t know what Parker is smoking, but this sure shows he doesn’t know Pinot Noir. This was over oaked and my least favorite wine of the night. Not that it was bad, but I just don’t like the new world style of Pinot.

To the right, and much more to my liking, Parker 91, “The 1996 Barbaresco exhibits a dense ruby color as well as a forward nose of cherry liqueur, earth, truffle, mineral, and spicy scents. Rich, full-bodied, and seductive, with its moderate tannin largely concealed by the wine’s wealth of fruit and extract, this gorgeously pure offering gets my nod as the finest Barbaresco produced by Gaja since 1990.”


Then the best “sausage and peppers” I’ve ever had. The meat had this succulent game spiciness.


Parker 99, “The 250-case cuvee of 100% Merlot, the 1999 Redigaffi has an astonishing 36 grams per liter of dry extract, which exceeds most top Pomerols in a great vintage! Unfined and unfiltered, it is as close to perfection as a wine can get. The color is a deep saturated blue/purple. The powerful, pure nose offers smoke, licorice, black cherry, and blackberries. It boasts awesome concentration, a fabulously dense, viscous mid-section, and a finish that lasts for nearly a minute. This is riveting juice.”


Polenta with boar ragu. This was pretty stunning too with a wonderful soft texture.


Parker 90, “In 2003, we will finally see several releases, including his 1997 Chateauneuf du Pape Cuvee Marie Beurrier. Although this is an outstanding effort from a difficult vintage, Bonneau is used to producing wines that are far better out of bottle than from barrel. This 1997 has gotten better with each year of aging, and from bottle, it is an outstanding example of Chateauneuf du Pape. A heady concoction of kirsch liqueur, licorice, pepper, and ripe black cherry fruit is offered in a rich, full-bodied, surprisingly intense style. The acid is low, the fruit ripe, and the wine plump and juicy. Typical of many Bonneau efforts, it offers notes of smoke, beef blood, earth, figs, and prunes.”

Again Parker misses, as this was a wonderful wine.


And the classic: Pappardelle al Cinghiale. Sal makes this normally and it’s fabulous, but this one might have been extra good.


Parker 95, “If it were not for the prodigious 1996, everyone would be concentrating on getting their hands on a few bottles of the fabulous 1995 Leoville-Las-Cases, which is one of the vintage’s great success stories. The wine boasts an opaque ruby/purple color, and exceptionally pure, beautifully knit aromas of black fruits, minerals, vanillin, and spice. On the attack, it is staggeringly rich, yet displays more noticeable tannin than its younger sibling. Exceptionally ripe cassis fruit, the judicious use of toasty new oak, and a thrilling mineral character intertwined with the high quality of fruit routinely obtained by Las Cases, make this a compelling effort. There is probably nearly as much tannin as in the 1996, but it is not as perfectly sweet as in the 1996. The finish is incredibly long in this classic. Only 35% of the harvest was of sufficient quality for the 1995 Leoville-Las-Cases.”


Boar chops, peal barley, and pea tendrils. Wild boar isn’t the tenderest pork chop you ever tasted, but it does have a great flavor.


Parker 96, “The prodigious 1997 Insignia (83% Cabernet Sauvignon, 14% Merlot, and 3% Petit-Verdot) lives up to its pre-bottling promise. Tasted on three separate occasions, every bottle has hit the bull’s eye. The color is a saturated thick-looking blue/purple. The nose offers up explosive aromas of jammy black fruits, licorice, Asian spices, vanillin, and cedar. Full-bodied as well as exceptionally pure and impressively endowed, this blockbuster yet surprisingly elegant wine cuts a brilliant swath across the palate. A seamless effort with beautifully integrated acidity, sweet tannin, and alcohol, it is still an infant, but can be drunk with considerable pleasure.”


Then the leg. This reminds me of Jose Andres’ “secreto” which you can see here.


Parker 95, “L’Evangile’s sublime 2005, a blend of 85% Merlot and 15% Cabernet Franc, is the first wine made in their brand new cuverie. Sadly, there are fewer than 3,500 cases of this deep purple-colored offering. A gorgeous nose of meat juices, black raspberries, chocolate, espresso, and notions of truffle oil as well as smoke is followed by a full-bodied Pomerol displaying sweet tannin, a flawless texture, and stunning complexity. While surprisingly showy and forward for a l’Evangile, it will undoubtedly shut down over the next year or so.”


A slice of the leg. Really gamey and tender.


Then some bones for gnawing.


Chef/Owner Sal surveys the carnage.


This wonderful medium old maderira “served” for dessert.


And for dessert itself, this orange tart which was a lovely finish to all the meat.


Check out what we did to the table!

This was another knock down great evening and it was fun to see Sal cook in a different style. He really rose to the occasion and treated the boar right.

Click here for more LA restaurant reviews,
Or for Foodie Club extravaganzas.


Yarom pigs out on some knuckles.


The impressive spread for the evening.

Related posts:

  1. Il Grano Birthday
  2. Il Grano part 2
  3. Il Grano – Only 19 courses?
  4. Tomato Night at Il Grano
  5. ThanksGavin 2011 – The Main Event
By: agavin
Comments (3)
Posted in: Food
Tagged as: boar, Chardonnay, Dessert, Foodie Club, hedonists, Il Grano, Nebbiolo, Pinot noir, Sal Marino, Santa Monica California, Wild boar, Wine tasting descriptors

Game of Thrones – Season 3 Goodies

Jan23

We’re entering that most exciting time of year: the ramp up and entry into a new Game of Thrones season. HBO has begun doling out the material.

First up, the brand new (as of 3/2/13) Season 3 Trailer, extended edition!

[youtube http://www.youtube.com/watch?feature=player_embedded&v=C1pbtBX9Kok]

and the original 2/21/13 Season 3 Trailer:

[youtube http://www.youtube.com/watch?feature=player_embedded&v=RzI9v_B4sxw]

Then the 2/10/13 season 3 teaser!

[youtube http://www.youtube.com/watch?feature=player_embedded&v=1iTg20x7w2s]

Then, we have a piece on the Art Direction. This includes some cool glimpses of upcoming locations and characters.

[youtube http://www.youtube.com/watch?v=f3y5aCWFuKo]

Then even more interesting is one on adaption. They don’t say a lot, but as someone who works at storytelling in various mediums (games, novels, and screenplays) I find this fascinating. A Song of Ice and Fire isn’t your typical work, with a single narrative spine to adapt and compress. The same basic mantras of compression apply as they do in most novel -> film/TV adaptions, but the details are much more complex.

[youtube http://www.youtube.com/watch?v=7VB0JA78wJ4]

And one with the two main producers and a lot of the cast on the season 3 highlights.

[youtube http://www.youtube.com/watch?v=AaedhISdshA#!]

And January 31 brings us a fourth video about Iceland:

[youtube http://www.youtube.com/watch?v=d3-hlG6Nn1s]

wallpaper-s3teaser-1600-1024x768

Related posts:

  1. Game of Thrones – Season 2 Episode 1 Clips
  2. Game of Thrones – Season 2 – First Look
  3. Game of Thrones – The Houses
  4. Game of Thrones – Season 2 Trailer
  5. Game of Thrones – Price for our Sins
By: agavin
Comments (2)
Posted in: Television
Tagged as: a game of thrones, A Song of Ice and Fire, Game of Thrones, George R. R. Martin, HBO, Iceland, Season 3, season 3 preview, season 3 teaser, season3 trailer, Song of Ice and Fire, Television

Untimed – $1.99 this week!

Jan20

To help kick off the launch, the E-Book versions of Untimed will be only $1.99 cents from Sunday, January 20 until Friday the 25th! Take the plunge, it’s certainly a great deal.

Buy it on Amazon!

Tweet, share, like, follow, blog and grab a copy of my book.

About Untimed

Charlie’s the kind of boy that no one notices. Hell, his own mother can’t remember his name. So when a mysterious clockwork man tries to kill him in modern day Philadelphia, and they tumble through a hole into 1725 London, Charlie realizes even the laws of time don’t take him seriously. Still, this isn’t all bad. Who needs school when you can learn about history first hand, like from Ben Franklin himself. And there’s this girl… Yvaine… another time traveler. All good. Except for the rules: boys only travel into the past and girls only into the future. And the baggage: Yvaine’s got a baby boy and more than her share of ex-boyfriends. Still, even if they screw up history — like accidentally let the founding father be killed — they can just time travel and fix it, right? But the future they return to is nothing like Charlie remembers. To set things right, he and his scrappy new girlfriend will have to race across the centuries, battling murderous machines from the future, jealous lovers, reluctant parents, and time itself.

“A masterful storyteller, Gavin builds a solid plot with believable characters.” — Kirkus
_
“Like science class in Las Vegas!” — FantasyLiterature.com

Buy Sample Characters Reviews Reviewer Info

Related posts:

  1. Untimed officially for Sale!
  2. Untimed for sale at B&N and iTunes
  3. Unbendable Untimed
  4. Thanksgiving Dream – only $0.99
  5. Big Giveaway!
By: agavin
Comments (0)
Posted in: Untimed
Tagged as: Andy Gavin, sale, Time travel, Untimed

Unbendable Untimed

Jan18

132c5675I debated about publishing a hardcover edition of Untimed, as paper sales on The Darkening Dream leaned heavily to the paperback (presumably for cost reasons). In the end, I just had too, as they look so good.

This time around I did the entire mechanical (the print ready PDF) and layout myself, as I did with the paperback. Good professionals charge around $1000 per mechanical (so usually over $2000 for both paperback and hardcover). If you have a good eye and substantial Photoshop skills, it’s doable by yourself. I did every element on both paperback and hardcover exteriors except for the actual cover illustration (Cliff Nielsen did that, and that is way beyond my artistic abilities).

The hardcover mechanical would have only taken me about four hours, but I ran into a nasty bug with photoshop PDF output that cost me an extra eight. I hate that kind of thing, but it happens.

If you are interested in making a hardcover edition yourself through Lightning Source, you can read about how I did it here.

Here is what the mechanical looks like

Here is what the mechanical looks like

In case you’re curious about the book behind the pretty cover:

Untimed: A YA time travel novel by Andy Gavin.

Charlie’s the kind of boy that no one notices. Hell, his own mother can’t remember his name. So when a mysterious clockwork man tries to kill him in modern day Philadelphia, and they tumble through a hole into 1725 London, Charlie realizes even the laws of time don’t take him seriously. Still, this isn’t all bad. Who needs school when you can learn about history first hand, like from Ben Franklin himself. And there’s this girl… Yvaine… another time traveler. All good. Except for the rules: boys only travel into the past and girls only into the future. And the baggage: Yvaine’s got a baby boy and more than her share of ex-boyfriends. Still, even if they screw up history — like accidentally let the founding father be killed — they can just time travel and fix it, right? But the future they return to is nothing like Charlie remembers. To set things right, he and his scrappy new girlfriend will have to race across the centuries, battling murderous machines from the future, jealous lovers, reluctant parents, and time itself.

Find the Hardcover here on Amazon!

(even if it says “out of stock” you can still order it and it’ll ship in a couple of days)

Buy Sample Characters Reviews Reviewer Info

The back cover. It has the usual cloth jacket and flaps inside.

Related posts:

  1. Untimed – The Second Cover
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By: agavin
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Posted in: Untimed
Tagged as: Amazon.com, Andy Gavin, Hardcover, Publishing, Untimed

Buffy vs. Edward

Jan16

I found this very interesting (and very creative) Buffy vs. Edward mashup online. It’s worth highlighting not only because of its skill, but because it contrasts two of the most popular teen vampire franchises. Buffy the Vampire Slayer is my all time favorite television show, and Twilight is well… kinda gross. Buffy vs. Edward quite seriously shows one of the reasons why.

Besides, that mashup must have taken a LONG time to make. There are over 5400 minutes of Buffy footage in the series! I can name the episode where nearly every shot comes from too. I’m not sure I should be proud of this.

 

Check out the Buffy vs Edward video here.

 

Or my detailed Buffy critique.

Or my Twilight critique.

 

Buffy-Kicks-Twilight-Butt-twilight-vs-buffy-22158143-492-421

Related posts:

  1. TV Review: Buffy the Vampire Slayer – part 6
  2. TV Review: Buffy the Vampire Slayer – part 4
  3. TV Review: Buffy the Vampire Slayer – part 5
  4. TV Review: Buffy the Vampire Slayer – part 3
  5. TV Review: Buffy the Vampire Slayer – part 1
By: agavin
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Posted in: Movies, Television
Tagged as: Buffy, Buffy Summers, Buffy The Vampire Slayer, Edward, horror, Slayer, Television, Twilight

Assaggi – not the first 3 letters

Jan14

Restaurant: Assaggi

Location: 4838 Bethesda Avenue. Bethesda, MD 20814. 301-951-1988

Date: November 27, 2012

Cuisine: Italian

Rating: Excellent neighborhood Italian

_

A night out with friends in Bethesda (outside of Washington D.C.) brought us to this modern neighborhood Italian.


A fairly typical menu.

I love Amarone. It’s made in the “ripasso” (rested) style. This means the grapes are sun dried into raisons on straw mats before pressing. This gives it a richer raison quality than otherwise.


Can’t beat the pig. This is a mixed large plate of prosciutto di parma, lonza, cacciatorini, salame nostrano, and capocollo.


And some cheese to go with it. From left to right: smoked mozzarella, mozzarella di bufala, and burrata. This is all not so different than Obika.


And some marinated veggies in case the above wasn’t healthy enough.


Salad of local beets, baby spinach, toasted pumpkin seeds, and lemon vinaigrette.


Bigoli pasta with “maple leaf farm” duck and porcini mushroom ragu. A nice winter ragu.


Orecchiette pasta with “path valley farm” punpkin, goat cheese, and toasted pine nuts.


After killing the Amarone, we switched to this Taurasi. Taurasi is from near Naples and made with mostly Aglianico which is a delicious southern Italian grape.


Some gluten free pasta with tomatoes and olives.


Agnello. Slowly cooked lamb shank, mint mashed potatoes.


And its beefier cousin, classic osso bucco.


Finish with a little gelato.

For Washington, which isn’t known for great Italian, this was a solid meal. Service was friendly, the food was modern Italian American (not the dreaded “red sauce” style) and everything tasty.

For more Washington dining reviews click here.

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  5. Quick Eats: Osteria Latini 2
By: agavin
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Posted in: Food
Tagged as: Assaggi, Bethesda Maryland, Buffalo mozzarella, Italian cuisine, pasta, Prosciutto, Washington

WOW Endgames – Mists of Pandaria

Jan11
Mists of Pandaria Box

The xpac box

Having discussed all the previous wow endgames, we come at last to Mists of Pandaria.

Leveling

I wrote a previous detailed post on leveling 85-90. I won’t repeat myself and go into the talent changes again. Overall, while I like the new rotations and abilities for Warlock Destruction (the only spec I’m really playing), and feel they are the best yet, I do miss a bit of the crafting that went into old school talent selection. I have little incentive nowadays to investigate changing my spec or talents.

But I must admit I adore Kil’Jaeden’s Cunning, which allows casting while moving. This is a game changer for warlocks. Even with a cast and movement speed penalty, it means not having to cancel that big cast in order to get out of the fire!

Of Justice and Valor

MOP, great as it is, is a highly evolutionary expansion. The Justice and Valor system was born from  BC badge system, iterated on during LK, and finally codified under Cata. It passes nearly unaltered to MOP. We have four major point systems, two each for PVE and PVP. Since I don’t PVP at all anymore, I’ll only talk about Justice (the lessor) and Valor (the greater) points.

But first, I need to discuss item level. As discussed in my Cata post, with reforging and the like, WOW gearing is more and more about ilevel. Better is generally better and there is an elaborate spread based on gear source and difficulty level.

  • 458: Justice rewards, superior blue quality
  • 463: Heroic dungeon gear, superior blue quality
  • 476: Mogu’shan Vaults LFR and crafted PvE gear bought from reputations, epic purple quality
  • 483: Heart of Fear and Terrace of Endless Springs LFR
  • 489: Vaults normal mode gear and valor point gear bought from reputations
  • 496: Galleon and Sha loot table, Heart and Terrace normal mode gear, crafted gear from raid-drop patterns, and valor rewards for the patch 5.1 reputation vendor
  • 502: Vaults heroic mode gear
  • 509: Heart and Terrace heroic mode gear

Justice points are more useless than ever. You earn them exclusively by killing dungeon bosses, notably heroic dungeon bosses. They earn fairly slowly. They buy ilevel 458 blues. But wait, heroic dungeons drop ilevel 463 blues. By the time you have enough points to buy something, you probably have a replacement that is slightly better from drops. Justice points are therefore useful only to fill in the occasional piece that you are unlucky on. I bought two items fairly quickly after hitting level 90 and wore them for a few days, perhaps a week, before replacing them. Theoretically you can also spend Justice points on heirloom items for your alts. I’ve sworn off this deadly addiction and so wouldn’t know.

Valor points are very different. You can earn them doing just about anything: Heroics dungeons, Challenge dungeons, Scenarios, daily quests, LFR,  regular and heroic raids. Valor points cap at 1000 points a week. There is a strong incentive to reach your cap, but it takes awhile, probably at least 10-15 hours a week of play. If you don’t cap, you aren’t gearing as fast as you could. They buy you ilevel 489 epics, which is the same level dropped by the first half of the first tier of normal raids. After patch 5.1 Valor buys ilevel 496 and upgrades. For active raiders with a guild, these are supplementary, filling in on missing drops and allowing faster gearing. For players (like me) who only use LFR (more on that later), Valor gear is always better than raid gear, and represents the best and most important items. The only better gear open to us is world boss gear, and that’s very limited in selection.

Because of the cap, and its importance, grinding Valor feels like a bit of a chore, or at least certainly an obligation. This is a difficult balance for the designers to achieve. Set the cap too high, and there would be no limit to how much time you could sink into it, set it too low, and you feel that post cap, you are “wasting your time.” For me personally, it’s just about right.

In Vanilla and BC you spent a lot of time playing for no reward, and these point systems address that issue to a significant degree. This time around, the Valor system seems better than ever, rewarding all sorts of play. The Justice points seem like a fail and basically irrelevant.

Shrine of Two Moons

Shrine of Two Moons: profession hub and standing in for a new city

Going Professional

The professions got their usual cleanups and tweaks. Many remain boring. Herbalism is the same as it ever was. Alchemy is even simpler than ever, as you now learn new recipes not from the trainer, but from making previous ones. This shouldn’t be confused with the more elitist Burning Crusade discovery system. By the time I hit level 90 and max skill level I’d learned everything. The better/cheaper “alchemist only” potion is nice. The Alchemist trinket is decent, but after patch 5.1 badly needs an upgrade to epic. I level enchanting on an alt and that seems to have lost the interesting daily mechanic from LK and been tied back to reputations. That’s annoying on an alt as I don’t want to level those reps there. These recipes should be BOA.

Archeology got a hell of a lot easier. During Cata I gave up on it because it was intensely boring and slow. Now I leveled it in 2-3 hours. But there isn’t anything good to make. No epics, no cool pets or mounts, just some mediocre blue weapons.

Fishing is easy to level now as it’s tied to the Angler’s reputation. It’s got a few cool things, although not as cool as the old BC Mr. Pinchy days.

Cooking is the real standout. Wow. This got a lot of love. It’s tied in with the whole farming game (see below), the awesome Tillers rep (see below) and even in of itself is chock full of goodies. There are now six different sub schools to level, and it takes considerable time and effort, but the whole combined cooking/farming/Tillers thing is great fun. I’m even training up my apprentice. They need to do all the professions up with this kind of complexity.

Angler's Warf

Angler’s Warf

Mote in your Eye

A new system this time around is the “harmony” system. Monsters randomly and occasionally drop these little “motes of harmony” which combine into “spirits of harmony.” These currency items can be used to buy just about any top trade skill item, or even some of the other trade skill currencies like for cooking and archeology.

This sort of combines and improves two general systems/trends from previous xpacs. One is the “limited top profession item.” For alchemy this was the Lotus. For enchanting the epic enchanting mat. Motes normalize and make less frustrating the collection of these resources.

They are also an evolution of the older crafting essences that came in various flavors. Motes are a marked improvement. Spirits of Harmony are generally quite useful, and you accumulate them at a slow but reasonable pace. I’ve never been a heavy crafter and the old piles of 10-12 types of currencies for each xpac still clog up my bank alt.

Scenario Fail

A new addition to MOP is the scenario. This is a mini dungeon, for three players, not requiring a tank or healer. There are about 10 of them and you enter through LFG with virtually no queue (because of no tank/healer crunch). They reward some Valor and are designed to include hefty doses of lore.

Being even easier than dungeons (which were pretty easy), I found them ridiculously boring. They yield Valor, and are approximately the same Valor/time invested as dungeons, yet duller. In dungeons I enjoy boss fights and hate trash. Most of the scenarios feel like short outdoor dungeons with a 100% trash ratio. I hate trash. The rewards themselves are just some random and useless blues. Perhaps they might have been upgrades for about a day after hitting 90, but that’s about it. I haven’t even run all the scenarios. There is one in the Temple of the White Tiger, highly reminiscent of Lich King’s Trial of the Crusader, that is alright, as it’s just a series of bosses.

Shado Pan Monastery

Shado Pan Monastery

Shades of the Lich King

The dungeons in MOP have all been carefully tuned. They’re all pretty short and fun and none of them stand out as annoying or particularly more difficult than the others. Difficulty tuning is back where it was at launch in Lich King. There is no need to run a level 90 normal level dungeon. Maybe if you’re an ignoramus at gearing, you might have to pop into one or two. Basically you drop into heroic and steamroll. They take 20-30 minutes. CC is completely gone again. It’s like every dungeon is Heroic Utgarde Keep or Azjol-Nerub. My least favorite these days are Shado-Pan Monastery and Siege of Niuzao Temple, but only because they take slightly longer than the others. They aren’t harder and they are cool enough. This time around there is nothing like Halls of Lightening or Occulus to throw anyone a loop. It’s worth noting that in my entire (extensive) MOP playing experience I never ONCE had a dungeon group fall apart. Every single one has completed. Wipes of any sort are rare, and I doubt I’ve ever wiped more than 2-3 times. This is unprecedented, as in Vanilla, BC, and Cata groups that self destructed were more the rule than the exception. Even in LK it happened, particularly in Occulus or some of the Icecrown instances.

Gear is solid at 463 and things are well itemized. However, it only took me a week before I had every piece of dungeon gear I needed, after that, they’re just an easy way to earn valor (80 points a day).

Blizzard added a cool new Challenge mode in which you can run instances for speed with normalized gear. I’ve never tried it. The mode requires that you run with friends, and I don’t have a big enough group of in game friends or a guild.

stormstout brewery

Stormstout Brewery

The big Grind

While reputations have always been part of the WOW endgame, with MOP Blizzard put a lot of extra effort into them. In the BC-LK era reputations usually awarded a couple of small things each. Generally a free epic, maybe a cosmetic item like a pet, crafting recipes, and often enchants for certain slots like head and shoulder. While small, these enchants were considered mandatory by most raiders. So Blizzard removed them, but at the same time tied the Justice and Valor gear into the system. Rep gear isn’t free anymore, pretty much all Justice and Valor gear is divided randomly among four (five with patch 5.1) reputations. Initially, honored was needed for Justice gear and Revered for Valor. Blizzard argued that this wasn’t mandatory, and it probably wasn’t, strictly speaking, for serious raiders, as they have access to equal or better gear in raid. However, in practice, for those of us without guilds the Valor gear is the best available. Even serious raiders tend to optimize for getting the most stuff as quickly as possible. This meant bringing at least the four major reps to revered. Two of them, the August Celestials and the Shado-Pan are mysteriously tied to the Golden Lotus, and so you can’t even start their grinds until reaching revered with Lotus.

In LK and Cata you could combine tabards with dungeon grinding to speed leveling of the reputations. In MOP, the new tabards no longer give rep, although you can still finish out reps from the old xpacs in the new dungeons. This means doing the dailies for each rep. And dailies there are in spades. On the plus side, these give valor points and the special new currency that increases loot drops (more on that later). On the minus side, there are a LOT of dailies.

I’ve reached exalted in every MOP rep, including the fifth important one introduced with patch 5.1. At the beginning, and particularly about two weeks after 90, this meant A LOT of dailies. I’ll discuss all the reps below because Blizzard deliberately built a different style grind into each of them in order to experiment, but at the peak, it is very easy to have 2-3 HOURS of dailies in your queue PER DAY. On one level, this is a lot of end game content, as you could do it slower, on the other, for a few weeks it felt like a Herculean chore.

Golden Lotus

Because this rep gates two others, it’s very important. And the GL has a lot of good Valor items itself. Here Blizzard went with a “more is more” theory of dailies. There are three hubs, each with four quests that are completed sequentially per day and a final boss quest. This means 13 dailies (plus some connector quests). Not all of these are available at the start, as the hubs open up as you advance. The individual quests are well enough designed for the most part, but for a new 90 can actually be pretty hard. At the beginning, competition for mobs was fierce and frustrating. This chain alone could take 45 minutes a day and often felt very tedious.

There were also a couple different cool ways of earning bonus rep. Periodically you find keys which can be used to open secret chests (available only on select end dailies) that give you extra rep bonuses. GL mobs also (extremely) rarely drop a crystal that once you have 10, allows capturing an (extremely) rare mount. By exalted I had 2/10.

The Golden Lotus has lots of secret chambers

The Golden Lotus has lots of secret chambers

Klaxxi

The second major rep open at the start is pretty cool. There are about 9 quests available per day in about four areas within a zone. You can select various Klaxxi (bug dude) champions to help you too. The quests are pretty cool, but some of the areas were better than others and the set could run a little long. There were a bunch of cool intermediate non-daily progressions on the quest-line. Much better than GL, but 5-6 quests would have been better than 9.

There is a collection mechanic here too. Killing mobs in the zone earn you crystals that you can turn in for rep. This is a great idea, but the drop rate on them was so low as to make little difference.

Return of the Klaxxi Paragons

Return of the Klaxxi Paragons

Shado-Pan

SP also has champions to help you and rotates roughly 6 quests between three locations. In between, you have non-daily champions to fight. This would have been an excellent rep except that one of the locations, “stra-vess” (sic) was very annoying and represented the only place in the entire daily grind across all reps where I died on a frequent basis. The mob density was just out of control.

August Celestials

This rep chain opens late and runs slow. Every day there are about 4 quests available in one of four spots in wildly different zones. You find the location at your home base and fly there. The quests are pretty quick and easy, but the grind goes on for longer than the other reps. One of the four zones (the Niuzao Temple) is far more annoying than the other three. One of the quests in the White Tiger temple complex (the one where you cross the bridges avoiding the wind) was incredibly frustrating and best skipped.

Dominance Offensive / Operation Shieldwall

This new rep, added with patch 5.1, gates the 496 ilevel rep gear and is very important. It’s also a very well designed daily grind. Blizzard learned from the earlier four in short order. There is an alternating mixture of non-daily quest groups of 3-4 quests and a group of 5 dailies that rotates between 4 hubs. There is even a cool daily mini-boss. The dailies are pretty quick and enjoyable (except the cave one was annoying because the caves are so dark it’s hard to see the tunnels) and the mix in of non-dailies felt great. It doesn’t have the tedious chore-like quality that GL, Klaxxi, and Shado-Pan often did.

Loremasters

This is a fun rep that is outside of normal progression. Bringing it to exalted wins you a cool flying magic disc mount and a few aides to the archeology profession. But it’s also the easiest rep, taking only an hour or two flying around Pandaria to level.

Order of the Cloud Serpent

You level this rep for one reason (besides the Valor points): to earn the right to fly on cloud dragons. It’s a fast and easy rep that thats takes 2-3 weeks and combines some profession tie-in quests and a rotating pool of fairly simple fight and gather dailies. Every once in a while it is possible to engage in cloud dragon racing. This was really cool. The problem is, there seems to be no way to know if they are available (which is about once a week) without flying over to the far away zone and checking. So once I hit exalted, I didn’t bother, because I didn’t want to haul out there for nothing.

Everyone wants to ride one of these!

Everyone wants to ride one of these!

Anglers

This rep is tied to fishing. It provides 3 quick and easy fishing quests every day. They’re pretty easy, but not very exciting, and the quest hub has no flight point (serious annoyance). Once I maxed out fishing it was irritating to head down there and grind it out, even though it didn’t take long. I gave up for awhile at revered, then eventually finished it out.

There is also a separate reputation with master angler Nat Pagle. This earns you two different items and requires that you fish around the world for about 45 minutes every day for several months to fish up some EXTREMELY rare fish. This is the only grind in MOP I didn’t bother with, because it’s for the very extreme and the rewards aren’t compelling. It should at least have had a cool pet.

Tillers

The Tillers faction, which dove tails in with cooking and the new farming mechanic, is hands down the best designed grind in the game. This all has several components. The profession itself has been split into 6 different grinds (the ways of cooking). They are all very similar, but for number collecting obsessives, it’s very addictive to level each. Then the master Tiller reputation is a nicely balanced 5-6 daily per day mix that rotates between 3-4 hubs. Some of these quests are very easy and some are related to farming. Some of the quests aren’t really attached to the hubs but are randomly selected floaters around the zone. Many are very creative (if a little annoying) like the weed war, pest control, and chase the chicken quests. One of the daily quests earns you a cooking token. These are actually quite valuable as they speed your leveling of the cooking profession and production of useful feasts.

Progressing through the main reputation opens up periodic cool quests that “level” the farm by adding more plots. You can also buy quests at one of the vendors at different reps to add convenience features to the farm like sprinklers, pesticide, and the master plow. The rep and token vendors have all sorts of fun and useful items. If you get enough tokens you can buy an apprentice that has a new daily him/herself that you can level. This opens up other stuff. As you level, your farm gains small cosmetic “improvements” relating to the quests (mostly farm animals).

Then, as if that wasn’t enough, there are eight or so quest givers who all have their OWN reputations. You level these up by completing their quests (randomly in the daily sets) and/or making particular foods for them and/or finding these oddball farming drops and/or finding the same drops in dirt piles around Pandaria. Reaching max reputation with a particular Tiller opens up  a small person specific quest chain.

All in all it feels very fresh and varied, far more so than any of the other rep grinds, and being intertwined as it is with farming and cooking encourages you to engage in those other skills just to see what might be coming. Bravo!

Big Bags of Loot

MOP reintroduces world bosses, two of them to start. One of these, the Sha of Anger, is a replacement for the LK/Cata PVP loot boss. Sha is easy to kill with 30+ people (it can even be done with 25). He drops a random mix of PVP and the PVE ilevel 496 hands and pants. The first time you kill him, he gives a token for an ilevel 476 boot. He can be looted once a week and his respawn timer is 10 minutes. For LFR people like myself, this makes him very valuable as the set pieces are half a tier better in score than the 483 stuff from LFR. With the short timer, the only difficulty with this boss is finding a group. If one needs him, you usually have to do that on Tuesday, often early Tuesday. After that, too many people have killed him and you’re unlikely to find a raid.

The other world boss is Galleon. He drops a mix of various 496 loot and is fairly easy to kill. The problem with him is that his respawn timer is several days. I’ve killed him twice, and both times it happened after a server reset. At this point, when he’s up, both Alliance and Horde are usually gathered to try to kill him and it becomes a strange battle in which one can wipe the other side, but that results in flagging and a near infinite back and forth between the factions. We were able to kill him once when a Horde group outside the raid generously took it upon themselves to keep wiping the Alliance side.

He must die every week - until you have your gloves and pants

He must die every week – until you have your gloves and pants

Way of the Raid

MOP has more raiding options than ever, and as this is an area that keeps evolving, it’s worth mentioning. There are now five types: LFR (25), Normal (10), Normal (25), Heroic (10), and Heroic (25). LFR has it’s own per boss lockout, but the other four share the same lockout. I.e. if you kill the boss on Heroic (10) you can’t loot it again on Normal (25) in the same week. The lockout is all per boss, and only affects loot (but that’s what matters, doesn’t it?). The two normal modes share gear, so do the two heroic modes. I only run LFR these days, but presumably 25s are pretty rare, as they are harder to form and offer little advantage at this point. This is kinda a shame, but I can understand Blizzard not wanting to add even MORE loot levels.

LFR has a new loot system which is quite controversial. In the traditional model, still used in normal/heroic raids, the boss drops his loot, and the party divides it up. In the new LFR system, each player has his own individual random role, which appears to be about 1 in 10, to see if he gets loot or gold. If he gets loot than he is handed a random item from the loot table that fits the spec he is currently using. There is no consideration made as to what items you have. You can get an item that you already have even if something else in the loot table would be more useful. There is no trading. On the plus side, there is no drama. Each player’s loot situation is totally separate. On the minus side, you get a lot of “gold” and it’s annoying. Other players also get items they can’t use (already have), but you could, which feels frustrating. Overall, it’s probably better as drama in LFR is a bad thing.

To complicate this, doing daily quests earns a kind of currency that you can spend once a week to earn 3 coins in a different currency (up to 10 max in your inventory) that can be spent to buy extra rolls at a bosses loot table. In practice, you use these on the three bosses each week that have stuff you need the most. This is kinda nice as it increases your chance of getting the things you want. It is possible to partially abuse this system by killing a boss a second (or third, or fourth) time and using the coin, even if you are not eligible anymore for the regular drop. I don’t do this, too tedious.

Terrace of Endless Springs

Terrace of Endless Springs: the last raid of the 1st tier

Raid Finder Rules

I didn’t play Cata during the final months with its Raid  Finder, so for me, LFR was new to MOP. This is the ultimate conclusion (for now) of Blizzard’s trend toward “let everyone see the content.” The raids are broken into 3 boss chunks with minimal trash (still sometimes too much, as in Heart of Anger). There is a gear level requirement, but the tuning is very easy, aimed at allowing the bosses to be killed with no active coordination and 0-2 wipes. The first week a particular dungeon opens, when most of the people are completely unfamiliar with the mechanics, there are wipes. After that, it’s a total steamroll. Mechanics that wipe raids have been “tuned down” so they don’t. There isn’t really much skill, although I personally, as a Warlock, amuse myself by focusing on maxing my DPS.

For me, LFR is a facsimile of real raiding. It’s missing the challenge and camaraderie, but it does feels kinda like raiding and yields pretty good loot. It also can be done on your own schedule in 30-45 minute chunks, which is huge. Raiding with a guild is scheduled, like 6-10pm Tues-Thurs, and involves drama and stress. LFR is queue up, steamroll, maybe collect loot.

Everyone is a Legend

What makes up a legendary has really changed in MOP, and probably for the better. I don’t know if they plan to still have the old kind of legendary weapons, but there is a new quest chain that anyone who raids can get which is more equivalent to the old Mount Hyjal or Ice Crown rep chains that allows you to slowly, but fairly straightforwardly, earn into legendary gems that can be placed into the sockets of special weapons dropping from Terrace of the Endless Spring. These are a pretty big boost, +500 in a primary stat, and the chain continues allowing you to keep upgrading slowly across the course of the xpac. This is a real nice touch and very compelling, although it’s a different thing than the traditional legendaries.

The Black Prince

This guy is actually a Black dragon!

No need to PVP

As a PVE player, there seems to be no need to PVP in any way shape or form. With the Sha of Anger having taken over for the PVP bosses and no new world PVP zone, that’s gone. This is fine by me.

Return to the Old Raids

One of the new things I’ve been doing a lot of is actually old stuff. The drastic scale up of every stat has made it possible for level 90 toons, particularly us OP Warlocks, to solo nearly everything in the first three expansions. Vanilla raids are trivial (for Locks) and Blizzard has made some effort to change a few of the mechanics that were impossible to solo (Viscidius, Razorgore, who is still a pain). Plus, you can now go into old raids without a raid group and they added cool minipets to the Vanilla raids. I’ve been running MC, BWL,  Naxx, and AQ40 every week and have all but two of the pets. I’ve also nearly completed my Felheart, Nemesis, and T2.5 sets (I had a lot of them from the Vanilla days, but the RNG is fickle). This is all good fun.

And last week, I even earned Thunderfury, Blessed Blade of the Windseeker! Too bad it can’t be used to xmorph. My Lock does dress old school, usually in Felheart or Nemesis. Even some of the really difficult titles can be soloed. I soloed Sarth 3 drakes 10 man and 3 manned the 25 man (I had the titles from before but I wanted the mounts). I soloed Ulduar 10 to get Starcaller and even facerolled some BC heroics to finish out two reps I hadn’t quite knocked out originally.

Cthun

I finally killed Cthun (by myself)

Farmville Wow

The Tillers have brought limited Farmville to WOW. Once you level up your farm you can grow up to 16 crops a day. It’s possible to make feasts pretty much for free this way, or easily earn extra cooking tokens. There are some optional plants that will earn you crafting materials or even teleports. It’s a pretty simple mini-game, and takes about 5 minutes a day, but it’s fairly fun.

Tillers Farming

Better than Farmville

Pet Battles

I have yet to invest anytime in the pet battles, which is surprising given that I’m a pet collector. I’ve heard they are really fun and Pokemon like. They certainly have vastly expanded the mini-pet inventory.

Back to the Fun

MOP has brought a notable effort to really add a lot of fun and vanity items and quests. This stuff has been in short supply since Vanilla but there is a lot of it now. So many one of a kind vanity items that they fill up the bank. There are neat weird quests and achievements based on lore and whatnot too. We could still use more actual USEFUL items that have weird powers, like in Vanilla, but this is a good start.

Warlock in Felheart

Scaberus is in his old school finery

Patch 5.1

The only patch so far is 5.1 and it’s a very evolutionary patch, including no new raid or instance. It did beef up the southernmost zone and add a faction, more dailies, and a rep vendor. The faction is one of the better ones. To help raiders spend their valor points a new upgrade system has been added that allows Justice points to upgrade blue items and Valor points to upgrade epics. This is a pretty useful point sink. It seems Blizzard intends that the epics from the patch 5.2 raid will not be upgradable until patch 5.3, which seems a decent idea to slow inflation. The item upgrade in general, while useful, continues the long trend toward anonymous gear based on ilevel.

Another very useful addition is that MOP reps have gained a hastily implemented feature for doubling the speed at which you earn revered to exalted, and passing on the advantage to alts when a main has hit revered. This must be very welcome for alts, but I wish they’d given me a feat of strength for leveling all my reps to exalted BEFORE the patch shipped.

Domination Keep

Home of the Horde on Pandaria

Conclusion

In conclusion, MOP really draws together all of the elements present in Cata but rebalances them into a much much more effective (and therefore fun whole). There is a LOT to spend your time on at level 90 and pretty much all of it is either very fun, for vanity purposes (pets, mounts, xmorph etc), or contributes directly to your character via Valor. All elements of the game are more accessible than ever. I have a level 25 guild that I share with another real life friend, but it’s essentially a ghost guild and no one else is ever online. Yet I’m able through LFR and Valor to advance my character steadily.

Frankly, it keeps me playing and while without real raiding some of the extreme highs of the game are gone, it’s rarely frustrating and generally very fun. Pretty impressive after 8 years!

WOW Endgame series: Vanilla, Burning Crusade, Lich King, Cataclysm, and Pandaria.
or read about Mists of Pandaria leveling.
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By: agavin
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Life of Pi

Jan09

Life_of_Pi_2012_PosterTitle: Life of Pi

Cast: Irrfan Khan (Actor), Ang Lee (Director)

Genre: Magical Realism

Watched:  January 5, 2013

Summary: Luminous

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Ang Lee is pretty damn amazing. Here is a Chinese filmaker with an ouvre that includes such varied work as Brokeback Mountain, Hulk, Crouching Tiger, Hidden Dragon, Eat Drink, Man Woman, Lust, Caution, and now Life of Pi (all except for Hulk pretty brilliant). That one man can capture both the unique Chinese flavor of Crouching Tiger and the Western American rhythm of Brokeback. Amazing.

Now we have this film, which resists all categorization. At one level, it’s an eminently watchable survival adventure and pure visual treat. I haven’t read the book yet (I will now), but I have to asume it has a fable-like quality, and so does the film. The color alone is surreal and intense. The cinematography is gorgeous. Some of the shots… woah. There is some odd unreal nighttime lighting here too — although it works. There is very heavy use of shallow depth of field to good effect.

It’s worth noting that I saw the film in 3D, which has clearly graduated from three years ago when it was only for the likes of Alice in Wonderland (hiss) and How to Train Your Dragon. Now we have it in high budget literary adventure religious allegory. Interestingly, I’m pretty convinced that 3D has the effect of decreasing realism. It makes everything look like CGI, heightened, super-real, like an HDR photograph.

The acting is also superb. The casting of Pi at various ages is dead on. All three are highly emotive. And the tiger — who is presumably 90% CGI — he’s the stuff of legend. There is one damn cool animal. The soggy cat hanging off the side of the boat is just so sad, lest us forget that the Bengal Tiger is the world’s most dangerous land animal. Tiger’s are fast, deadly, climb, swim, and can bat your head off with one paw. Imagine sharing a lifeboat with one! There’s a 19th century tiger known to have killed over 430 men.

The film is to beautiful, that the ocean itself, and its bevy of sea life, becomes a character. As desperate as Pi (and Richard Parker the Tiger) are, they can’t help but marvel at the little seen wonders that present, and us with them.

Thematically, I’m not yet sure how to digest Life of Pi. It’s a pretty deeply emotional movie, and at some level plays to the film medium’s visual strengths. The picture hints at deeper philosophical notes, but doesn’t really illuminate. I sense extreme abbreviation. After all, 450 pages of novel would result in perhaps six hours of film.

NOTE: two weeks later I read the book. My thoughts here.

For more Film reviews, click here.

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And I have to wonder, how did Pi keep the boat so clean? Did he train the tiger to poop over the side?

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Ultimate Pizza New Years 2012

Jan07

Every few months, and particularly at New Years, we do another round of our Ultimate Homemade Pizzas. If you’re curious about how these components are made look here, otherwise just enjoy the food porn.


This is about half of the arrayed toppings required to make the full range of Ultimate Pizza. It’s not an efficient process.


We open with a little champagne, as it is New Years. The Brut is round and generous in its candied apricots, honey and roasted nuts. The wine offers good length but not as much complexity or personality as I had hoped. 60% Pinot Noir and 40% Chardonnay.


The first pizza off the line. Traditional fresh tomato sauce, a variety of cheeses including the homemade Crescenza that I made a few days earlier. There are also figs, cilantro, and mushrooms.

The pizza gained a few ingredients between the first photo and baking, including some Marcona almonds and broccoli (pre-sautéed).

One of the most difficult things in custom pizza making is “the transfer.” You have to get the pizza from the kitchen to the oven and back again. If you get it into the oven (here a pizza stone on the gas Viking) without making a mess, it will come off easily. Some keys are using a LOT of flour and cornmeal to “lube” up the surfaces and dry the dough, and also not letting the toppings get too close to the edges.


The finished pizza.


My go-to sweet white. Incorporating fruit principally from Wehlener Nonnenberg, Graacher Himmelreich, and Bernkasteler Johannisbrunnchen, the generic Prum 2011 Riesling Kabinett displays an archetypal Mosel Riesling nose of fresh apple, lemon, and clover allied to faintly cheesy, leesy youthful “stink”; and comes to the palate bright and zippy, with hints of wet stone, and prominent cyanic piquancy of apple pit invigoratingly extending its mouthwateringly juicy, if tart and relatively simple finish.


This is the base for my creme fraiche salmon pizza, which you can find detailed here.


We start in on the red. Parker 94, “The spectacular Bonnes Mares jumps from the glass with aromas of blackberries, cherries, flowers and minerals. It is a massively concentrated, powerful, full-bodied wine packed with stones, wild cherries, red currants, and touches of iron, tar and chocolate for additional complexity. Highly structured and with an exceptionally long finish, it should be cellared for 7-9 years and will hold through 2012. This note is the result of tastings I did in Burgundy in Washington, D.C. in April. The wine was tasted from cask, not bottle. Pinot Noir, a fragile varietal, reacts poorly to fining, filtration, and careless bottling techniques, I recommend caution when considering buying a red burgundy based on cask samples. I called it as I tasted it, and hope the bottled wine reflects the quality of the samples I was provided.”

After this there were 5-6 reds that the hectic evening didn’t allow me to photo, most of the Italian.


Here is one of my favorites, my tikka masala pizza. The sauce is tikka masala sauce, then with corn, red onions, feta, mozz balls, almonds, figs.


Here at the station.


My mom’s more classic margarita.


And my newest creation, extremely successful, the “Afghan Special.” The first layer (after a little olive oil) is mint yogurt, then the green is a cilantro pesto-like Afghan sauce, then the red is sweet pepper jelly. The white blobs are ricotta and feta. This was a superb pizza.


A almond pesto based vegie pizza.


And on the right my wife’s favorite, margarita with mushrooms, corn, almonds, and figs.


An awesome artisinal tomato-basil-pesto based pizza. Exotic fresh mushrooms, aged parm, gorgonzola dulce, some other fresh cheeses.


There was a little too much olive oil and it drooled a little, but no biggy. Still delicious.


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A mushroom pizza.


And another tikka masala pizza, this time with extra mushrooms and cilantro pesto.


After baking.


And with burrata on top, because burrata makes everything better. It really does.


A big veggie and other pizza. It’s important to sauté your veggies before they go on the pizza as the time in the oven is too fast to really cook them.


After baking it looks like Pacman.


And a white pizza, with various cheeses. Those white blocks are my homemade one.


Baked.


And with more burrata and balsamic glaze. Yum!


A mushroom and tomato pizza. I got really interesting mushrooms from the mushroom vendor at the Pacific Palisades Farmer’s market this time, so we have a lot of shroom pizzas.


Baked.


And the final pizza, a pesto, goat cheese, veggie, which we forgot on the grill for an extra 2 minutes, resulting in this extra crispy style. Actually, still quite good.


For dessert, being as it was New Years, I pulled out the seriously big gun. Parker 99, “An extraordinary effort, Yquem’s 1990 is a rich and fabulously superb, sweet wine. This wine also possesses lots of elegance and finesse. The wine’s medium gold color is accompanied by an exceptionally sweet nose of honeyed tropical fruits, peaches, coconut, and apricots. High quality, subtle toasty oak is well-integrated. The wine is massive on the palate, with layers of intensely ripe botrytis-tinged, exceptionally sweet fruit. Surprisingly well-integrated acidity, and a seamless, full-bodied power and richness have created a wine of remarkable harmony and purity. Certainly it is one of the richest Yquems I have ever tasted, with 50-100 years of potential longevity. An awesome Yquem!”


Homemade piebald brownies.


Some Costco cake that despite having about fifty billion ingredients actually tasted decent. It will survive nuclear war.


Viktor Bennes pastries.


And mini Bundt cakes from Nothing Bundt Cakes. Chocolate and marble.


Red velvet and lemon.


Then to ring in 2013, Le Grande Dame 1990. Parker 95, “I highly recommend the Veuve Clicquot 1990 La Grande Dame. It is exquisitely rich and accessible, yet bursting with potential.”

Happy New Year!

And for more Ultimate Pizza, check out here.

Related posts:

  1. Ultimate Pizza – New Years
  2. Ultimate Pizza 2012
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  4. Ultimate Pizza – Day 3
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By: agavin
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Posted in: Food
Tagged as: Bonnes Mares, Cheese, Cooking, Dessert, Food, New Year, Pinot noir, Pizza, ultimate_pizza, Viking, Wine

Untimed for sale at B&N and iTunes

Jan04

My novel, Untimed, is now for sale at Barnes and Noble and iTunes. Well, B&N at least, as iTunes (finally up as of morning 1/7/13) is still reviewing/processing, but will post shortly.

Buy it Now!

With my previous novel, Amazon had over 90% of the sales, and B&N probably did 90% of the remaining. This time around I may skip the Google Bookstore as it barely sold anything and provides a highly inferior customer experience. The Google formatting even mangled the images, which Untimed has in spades. Maybe I’ll take a look at Kobo too.

Find out more Untimed book here.

Buy Sample Characters Reviews Reviewer Info

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Reading in School Made Me Who I Am

Jan02

Reading doesn’t separate the men from the boys, it separates the educated from the ignorant. Seriously. There is no other conduit for absorbing information and broadening oneself that is so accessible and so efficient. Every medium has its advantages, but the book has it all in regards to breadth and depth. There are books on more topics, and more specific topics, than any other format. Probably by several orders of magnitude. And nothing holds as much information in as few bits.

So I read a lot in school.

But this doesn’t mean what you might think. I read in school. Literally.

From fourth grade on I had a novel shoved in my desk, hidden in the pages of my textbook, or propped on the floor. I read on the bus to school. I read in the library before school. I read in class. I read standing in the hall between classes. I read in the playground. I read at lunch. I read all the way home.

While the class slogged through fractions, I flew to different planets. While the teacher lectured on Jamestown, I crossed under Moria with Gandalf and crew. Everyone else had science, I had Science Fiction.

But, again, seriously, this worked. While other students memorized vocabulary, I read it in context. Instead of hearing about history, I lived it through characters. Instead of diagramming sentences, I saw them used: sometimes poorly, often well. Lectures on civil rights? I got to be a girl, an old lady, a slave, black, white, Asian, alien!

And besides, it was exceedingly good practice at multitasking. Try answering a teacher’s question when you’ve been reading a pulp adventure novel for the last hour! Or practice reading at the same time you proof the spelling homework, pencil in hand.

But joking aside, reading broadens the mind. It doesn’t always even matter what you (or your children) read, except that you develop the habit. When you read ten books a week there’s always time to toss War and Peace onto the pile. Actually, the pile is always hundreds deep, but if you keep digging at it, you make progress. Even a few minutes a day — every day — will move you along. If you’re willing to read, you can learn anything (well, once I tried to master breaststroke from a book — not so successful).

The bar is surprisingly low. When, in the mid 90s, I wanted to learn about wine, I read three hefty tomes. Suddenly, I knew more than people who had been serious for years! When I was building my house, I read a bunch of books on 18th century furniture and found I knew far more than the interior designers we interviewed. We hired the one who could tell Régence from Rococo.

Fiction — even genre fiction — has even more impact. You only get to live once. Perhaps you can try out a few things. But via novels you can almost become someone else. Again and again! Want to know what happens when you spend your whole life blitzed out of your mind? Read a Jim Morison biography! Been there, done that, no need to overdose on heroin. Time travel? Totally possible in literature, both the Science Fiction sort and the more metaphoric variety offered by Historical Fiction.

So, yeah, I learned a lot reading in school!

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By: agavin
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Posted in: Books
Tagged as: Arts, Book, Gandalf, Moria, reading, School, Science Fiction

Hedonists climb the Peak

Dec31

Restaurant: Saddle Peak Lodge [1, 2, 3, 4, 5]

Location: 419 Cold Canyon Rd, Calabasas, CA 91302 (818) 222-3888

Date: December 27, 2012

Cuisine: Modern American

Rating: Great ambiance and terrific game oriented food.

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For the last Hedonist dinner of the year, we return to Saddle Peak Lodge. It’s pretty much the perfect venue for a winter food and wine blast, with charming lodge interior, a crackling fire, game driven food, and awesome wine service. For those of you who don’t know, Hedonist events have amazing wines (each diner brings at least one bottle) and this event has several 100 point blow out wines.


Saddle Peak Ranch used to be a game lodge back in the early part of the 20th century. The rich and famous used to come up and hunt Malibu’s finest, such as this poor fellow. Now the deer are just served up on the menu.


The gamey interior has a lot of charm.


Our lovely little private room. The menu can be found here.


We open with this champagne. The NV Brut Rose is a pretty, gracious wine. Freshly cut roses, red berries and spices take shape nicely in the glass as the wine shows off its understated, timeless personality. Billecart-Salmon’s NV Brut Rose is a reliably tasty wine.


Pretzel bread.


Carrot soup. Tons of cream, which gave it a fantastic richness like a lobster bisque.


A bit of salmon on blini with creme fraiche and caviar.


Burghound 91-94, “Power, size and weight to the concentrated and mineral-driven broad-shouldered flavors that possess excellent length on the bone dry and overtly austere finish. This should be a classic Latour Corton-Charlemagne in time.”

Pan seared Maine scallops with Nueske ham, sautéed brocolini, leek-potato cream, parsley gremolata and sweet potato crisps. The ham and cream factor added some serious richness to this dish.

First in a pair of top flight red Burgundies.

Parker 93-95 and Burghound 91-93, “The 1999 Clos de Tart is certainly outstanding and potentially exceptional. It displays a gorgeous nose of rich plums, sweet black cherries, candied blueberries, and loads of spices. Medium to full-bodied and opulent, this is a lush, deep, and fresh wine. Its velvety-textured flavor profile is crammed with blueberries, red cherries, and blackberries that seem to burst in the mouth, revealing their sweet, refreshing juices, in a way not dissimilar to the finest 1996s. It also displays complex nuances of spices, oak, and hints of orange zest. This marvelous wine should be at its peak of maturity between 2005 and 2012. Bravo!”


Caesar Salad with garlic croutons and Parmigiano-Reggiano.


From my cellar: Parker 94, “The profound Echezeaux is one of the best examples I have tasted from this grand cru vineyard, which has a tendency to turn out light wines. This 1990 displays a super nose of sweet black-raspberries, toasty new oak, and violets. In the mouth, there is full body, a generous yet gentle, expansive richness, an unctuous texture, and an explosively long, lovely, impeccably well-balanced finish.”

Belgian endive salad with roasted Pink Lady apples, St. Agur blue cheese, shallots, candied pecans, watercress and white balsamic vinaigrette.


From my cellar, the 1973 Mouton Rothschild. The year Mouton was officially made a “first-growth” was celebrated by a beautiful label done by Pablo Picasso. This is an example as to storage variation and rating. Parker considers this wine long gone, but I found two bottles from the same original cellar at an event where we were tasting one of them. That bottle was excellent so I took a chance on this, which was pretty fantastic too. This isn’t a blockbuster, but had moved into that really interesting secondary stage that characterizes fully mature Bordeaux. Very enjoyable.

Roasted butternut squash soup with maple mascarpone, micro basil and brown butter brioche croutons.

Brown butter yam agnolotti with toasted pine nuts, sautéed purple kale and cranberry white port sauce.


A much younger mature first growth, the 1993 Haut Brion, Parker 90-93, “Quite a surprise in a difficult vintage, a strict selection and the superb terroir of Haut Brion triumphed over a very challenging year that produced many hard, relatively herbaceous wines. The color is a surprisingly saturated deep plum/ruby. Some sweet berry fruit intermixed with menthol, graphite, damp earth, and a hint of mushroom emerges in this medium-bodied, very elegant Haut Brion that is still firmly structured but has sweet tannin and surprising length and ripeness. The wine will always represent a sleeper style.”

Ahi tuna sashimi with Hawaiian papaya, cilantro, red onion, mango, avocado, orange-ginger and pea tendrils.


Because of the next course we cracked this wonderful example of aged Chenin-blanc. Sweet without being cloying, it revealed all sorts of interesting notes.


Fatted liver of a certain fowl, rumored to be on the endangered list. With brioche and black cherry reduction. Yum!


Parker 90-93, “A charming, lush, round, generous Lynch Bages, the 1999 offers plenty of sweet black currant fruit, damp earth, licorice, cedarwood and spicy herb-like characteristics. Medium-bodied, savory and broad in the mouth with no hard edges, this fully mature effort is a somewhat underrated vintage for this estate.”

New Zealand elk tenderloin with brandied cherries, braised cipollini onions, stuffed crimini mushroom and vanilla butternut squash.

Now to go with the meat, two amazing Syrah based wines. This one is one of the best out of the Rhone Valley in France.

From my cellar, Parker 100! “This is a Le Pavilion of mythical proportions. Produced from extremely old vines, some dating from the mid-nineteenth century, with yields averaging under 15 hectoliters per hectare, this is the richest, most concentrated and profound wine made in Hermitage. The 1991 Ermitage Le Pavilion follows the pattern of the 1989 and 1990-it is another perfect wine. The saturated black/purple color is followed by a compelling bouquet of spices, roasted meats, and black and red fruits. Enormously concentrated yet with brilliant focus and delineation to its awesomely endowed personality, this extraordinary wine should age effortlessly for three plus decades. Very powerful and full, yet displaying silky tannin, this is a seamless beauty!”

Grilled Australian lamb racks with Swiss chard, Nueske bacon, golden raisins, piquillo pepper and pommes aligot.


And Ron brought the magnificent 1981 Penfold’s Grange Hermitage. Parker 97, “The 1981 stood out as slightly superior. Winemaker John Duval always felt this was a tannic style of Grange, but the wine has shed its tannins, and this is one of the few vintages where the percentage of Cabernet Sauvignon was above 10%. Sweet notes of creme de cassis, cedarwood, charcoal, and barbecue spices are followed by a full-bodied, opulent wine displaying heady amounts of alcohol, glycerin, and density in its full-bodied, skyscraper-like texture. I was drinking this wine with great pleasure in the mid-nineties, yet here it is nearly 15 years later, and the wine does not appear to have budged much from its evolutionary state. This is a testament to how remarkably well these wines hold up, and age at such a glacial pace.”

Wild Game Trio – the Chef’s sampling of three different, game meats with individual accompaniments.


Parker 95, “I was blown away by the 2004 The Maiden, which out of bottle is even better than it was from barrel. This wine exhibits a rather flamboyant scorched earth, lead pencil, incense, licorice, and blackberry and cassis-scented nose and flavors. The wine has superb concentration and is opulent, fleshy, and very much in keeping with the style of the vintage. Despite its accessibility, I suspect this wine will drink well for at least two decades.”

Grilled buffalo New York with creamed kale vol a vent, bacon-gruyere-potato terrine and horseradish crème.


Parker 98, “this 100% Cabernet Sauvignon exhibits a brooding black/purple color as well as strong aromas of forest floor, creme de cassis, blackberries, vanillin and barbecue smoke. Rich and full-bodied, with a flawless integration of acid and tannin, this amazing wine was aged nearly 30 months in 100% new French oak, all of which is well-concealed.”


Parmesan truffle fries!


A private label version of the Harlan 2007. Parker 100! “The prodigious 2007 Harlan Estate reminds me of a hypothetical blend of the 2002 with a touch of the controversial 1997. Dense plum/purple-colored with sweet aromas of barbecue smoke, blueberries, blackberries, cassis, licorice, hot rocks and subtle oak, it is a splendidly opulent, pure wine with a skyscraper-like texture as well as stunningly deep fruit that expands gracefully across the palate. The finish lasts nearly a full minute. Because of its overwhelming richness and sweet tannins, this brilliant wine seems to be approachable now, but I suspect further nuances and complexity will emerge after 4-5 years in the bottle. This wine will still be going strong at age 25-30. Like the offerings from its sister estate, Bond, these Harlan Estate offerings are uncompromisingly brilliant examples of Napa viticulture and winemaking at its finest. Kudos to proprietor Bill Harlan.”

Apple cinnamon bread pudding served with salted caramel ice cream.

Farmer’s market caramelized pear beignets with crème anglaise.

Daily selection of house made sorbets served on ice. Coconut, Chocolate, and Banana.


And a little liquid black jelly bean to finish.

Chocolate molten whiskey cake with Guinness ice cream and Bailey’s whipped cream.


They juiced it up with this flaming brandy cherry sauce.


On fire.


Woot!


A lineup of just some of the empty bottles!


And our wonderful servers.

This was a total blow out event. The food was impeccable and the service fantastic. Plus we had a really great mix of people and some of the most awesome wines. Not one was even mediocre, it was one blockbuster after the next with the dueling mature Syrah’s (Penfold’s and Chaputier’s) as my standout favorites.

What a way to end the year!

Click here for more LA restaurant reviews,
Or for Foodie Club extravaganzas.

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By: agavin
Comments (2)
Posted in: Food
Tagged as: Foodie Club, hedonists, Saddle Peak Lodge, Wine, Wine tasting descriptors

Men in Black 3

Dec28

Title: Men in Black 3

Cast: Will Smith (Actor), Tommy Lee Jones (Actor), Barry Sonnenfeld (Director)

Genre: Sci-Fi Action

Watched:  December 1, 2012

Summary: Surprisingly decent

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I picked this up because of the time travel angle, but it turned out to be a pretty fun film. It’s not high art, and in fact it doesn’t have anything new to say about time travel, or anything else either. It’s also a ridiculous romp. A clear guilty pleasure.

We begin with a good villain: Borris the Animal. He’s plenty zany and has one arm and a face hugger that lives in his remaining hand. He also has it out for Tommy Lee Jones, who locked him up 40 years earlier. When he breaks out of his lunar prison, he wants nothing more than to travel back in time and kill our taciturn hero. Which he does. Will Smith then has to head back himself and put things to right.

Josh Brolin plays “young Agent K” (Jones). The resemblance is uncanny, in looks, in voice, in mannerism. Jones himself isn’t even in the film for more than a few minutes. There isn’t any time travel paradox here. There’s just hunt down the villain and try to kill him. But the film luxuriates in campy 1969 visual gags. Costumes, Andy Wharhol, the Apollo 11 launch, and so on. It’s like Madmen without the drama. The rocket launch really is pretty cool.

MIB puts its money on screen. There isn’t a normal shot in the whole film. Aliens abound. Not exactly realistic. The tech difference over 40 years is handled in the same over-simplified manner as in X-men first class. Everything is the same, except it was bigger then, with 60s styling. Guns: bigger. Memory eraser: bigger. Aliens, definitely bigger (and slimier).

Michael Stuhlbarg (Boardwalk Empire‘s Arnold Rothstein) plays a very amusing four dimensional being. Defiantly found him groovy. I can’t even remember the second MIB, but this one has to be better.

For more Film reviews, click here.

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By: agavin
Comments (1)
Posted in: Movies
Tagged as: aliens, Barry Sonnenfeld, Film Review, Josh Brolin, Men In Black, Men in Black 3, Tommy Lee Jones, Will Smith

Hunan Chili Madness

Dec26

Restaurant: Hunan Chili King

Location: 534 E Valley Blvd. San Gabriel, CA 91776

Date: December 23, 2012 & August 9, 2015 & September 1, 2017 & August 19, 2018 & June 13, 2021 & February 26, 2023

Cuisine: Hunan Chinese

Rating: Great, spicy, cheap

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Way back in the day, Hunan Chili King was only the SECOND time I went to the SGV for Chinese food with the Hedonists! And twice in one week, I was invited to head back east into the San Gabriel Valley for some more Chinese (my earlier adventure can be found here).

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This time we tackled the hot and spicy cuisine of the Chinese heartland, the Hunan province.


Here is just a sampling of the pickled chillies and vegetables they make here for use in this smokey, earthy, inferno hot style of Chinese cooking.

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The menu on June 13, 2021.

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Cold Cucumber Salad. Really great cucumber salad variant enchanced with garlic, chili and cilantro. This was cool and crunchy with quite a bit of heat and a ton of flavor.


Hunan style cold cucumber salad with marinated cucumber, Wood Ear/Black Fungus, shredded Broccoli stems, Cilantro, and chilies (everything has chilies). This was really tasty, and one of the least spicy dishes. The marinate lent it a slight cool quality.

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Preserved Eggs, Eggplant, Pepper. This is mashed up before being eaten. Quite nice with excellent garlicky flavor eggplant. I would have liked a little more preserved egg to add even more of that umami flavor.


Hunan spicy chicken. This roast then chopped chicken was served cold. Super tasty and enjoyable, except, perhaps, for that oh so Chinese need to chew around all the bone bits.

This particular dinner was sort of 25% hedonist in that it had some members of my hedonist wine club. There were a lot less bottles than at a full fledged event, and because of the spicy food we went mostly with sweet whites like:

From my cellar: Incorporating fruit principally from Wehlener Nonnenberg, Graacher Himmelreich, and Bernkasteler Johannisbrunnchen, the generic Prum 2011 Riesling Kabinett displays an archetypal Mosel Riesling nose of fresh apple, lemon, and clover allied to faintly cheesy, leesy youthful “stink”; and comes to the palate bright and zippy, with hints of wet stone, and prominent cyanic piquancy of apple pit invigoratingly extending its mouthwateringly juicy, if tart and relatively simple finish.


Lobster head, tofu, meat, and noodle soup. Really yummy, with noodles underneath the broth. After the chillies and the heat of the soup my head was really sweating.

Fried lobster with chilies. A superb lobster preparation, like a spicy version of Lobster Causeway Style.


From my cellar: A fine combination of textural creaminess with refreshment and lift characterizes the Weins-Prum 2009 Wehlener Sonnenuhr Riesling Spatlese, which combines lusciously ripe, fresh pear and apple with vanilla and marzipan and finishes with both soothing and stimulating length. This impeccably-balanced, textbook example of its site and style ought to retain its allure for at least two decades.


Flavor intestine. Not my favorite conceptually.


Hunan steamed fish head. This is a Hunan classic. The fish is very soft and full of all sorts of weird cartilage texture.

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Fish Filet with Hot Sauce. Easier (and maybe tastier) to eat than the head. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.

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Braised Whole Fish. I wanted the classic fish head but was convinced to go for a whole fish instead. I’m not sure what kind of fish they used. It was very tender with a sort of earthy tone and maybe a flavor that just hinted of “old bay.” Quite unusual and delicious.


Sautéed frog. Tasty, lots of bone bits. The Christmas theme to all the food isn’t seasonal, it’s just all the chillies!


A chardonnay someone else brought.


Shredded squid with bamboo shoot. Tasty.


Sautéed whole “crystal prawns,” Hunan style. These were great and an expensive specialty shrimp.

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Sauteed Spicy Shrimp. Wonderful juicy whole shrimp with chilis, crunchy green beans, and a lovely “softer” flavored Hunan sauce. Despite having that same Hunan “Christmas” (green and red) look, it did taste different than the other dishes.

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Hunan chicken (8/19/18). Chicken in a similar mix of red and green peppers. Very tasty.

To go with the meat we step up the intensity a bit.

Parker 91-93, “The extraordinary 2007 Cotes du Rhone-Villages Rasteau offers up aromas of chocolate, black cherries, dusty, loamy soil, scorched earth, garrigue, and spice. This full-bodied, powerfully concentrated, meaty, expansive, substantial wine should age well for a decade.”

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Chiliking Crispy Egg. Many people had never had this dish. I’ve actually made it. These eggs, sometimes called “dragon eggs” are deep fried (without a breading) and then wokked. It was very spicy with the classic hunan garlic, ginger, and pickled chili combo. Absolutely delicious.


Chicken with potato. Also very good with a nice soft texture and mercifully no bones.

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Sauteed Chicken Feet with Peppers. Yarom wanted this of course, subbing out a more “regular” chicken dish. It had the totally typical HCK flavor profile but given that chicken feet are sort of a useless “protein” was kinda neither here nor there.

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House Special Stew Duck. Braised duck really, long cooked in a complex broth that whose spices included star anise and black cardamon. Very moist and soft with a nice complex flavor. I really enjoyed because of the “brown spice” vibe.


Cumin beef with snow peas. Some though the beef itself was too tough, but it did have a lot of flavor.


Cumin lamb. A nice version of this classic dish.

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Braised fatty pork with mountain yam and preserved vegetables (9/1/17). Super tender and really interesting complex pickled flavor.

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Steamed Pork with Taro (2023 version). This is the super fatty pork belly and it’s usually served this way (with thinly sliced chunks of taro) or with salty preserved vegetables. This was a nice version, very soft and the taro added a bit of firmness and of course some starchy counter to the fat.

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Sauteed Pig Kidney with Pepper. I don’t normally order kidney but newcommer Erin wanted this dish. It turned out to be one of the best kidney’s I’ve had — not that I have it that often. They did a fabulous job removing the “offtaste pissy” that is the kidney halmark and instead it was a nicely chewy and deeply flavored meat with a slight variation on the HCK classic blend. Delicious actually.

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Preserved Pork with Radish (2023). This turned out to be one of my favorites. The pork is incredidibly smoky (and fatty) and leant a smoky pork fat taste to the entire dish. But the crunchy “radish” (was it really a radish) was some kind of preserved vegetable and I absolutely loved it. I ate all of it out of the dish. It felt very fiberous and satisfying. Loved both the texture and the smoke flavor.
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Snails with preserved vegetables (8/19/18). This dish was amazing! Sure it’s an “advanced” dish, and incredibly spicy. Hottest dish we had that night by far. Super deep potent heap. The combo of the chewy snails and the unusual pickled green beans (with their crunch) was stunning.

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Sauteed Snails with Preserved Vegetable (2023 edition). I’ve long loved this dish at HCK and some previous incarnations have been painfully hot. This was hotter than most of the dishes but not crazy hot. Besides the usual pickled chilies, garlic, and ginger, it had nice crunchy radish and a lot of these preserved green beans. The snail itself was just snail meat and has a clam-like chew. Very different texture and flavor than most people are used to and very enjoyable.

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Sautéed long beans with Pork. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.

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Sautéed cauliflower. Had a very nice crunch. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.

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Sautéed Cauliflower (when back in a real vessel in 2023). Really nice crunchy and slightly spicy cauliflower.

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Sautéed Bean Curd with Leek. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.

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Special fish in brown chili sauce. Looks almost like a sweet and sour but it was salty and spicy.


Extra chilies, just in case. Fire in the hole!


Chicken fried rice. Really yummy and served nicely to cool stuff off at the end.


Fried banana and fried pumpkin. Really hot (temperature and yummy). Sometimes called “toffee banana” or similar.

But wait, you thought we were done? Let’s start all over with an entirely different array of pepper dishes 2.5 years later (August 2015):

Pickled turnip or potato and peanuts.

One of the few repeats: Hunan style cold cucumber salad with marinated cucumber, Wood Ear/Black Fungus, shredded Broccoli stems, Cilantro, and chilies (everything has chilies). A welcome relief to the heat.

Skewered frog legs with chilis (15 and 9/1/17). Delicious. Really delicious, but lots of little bones. The “sauce” is crunchy chili garlic.

Hunan chicken. The “classic” combo of red, green, and orange with boney bits of chicken. Flavor was fabulous though.

Hunan bacon. Slices of cured pork belly — delicious smoky bacon — with peppers!

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Chili-King Crispy Pork Fat. Like little mini chicharrónes. Great texture. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.


Giant Hunan fish head. Again.

Hunan frog. More frog, which brings up one of the better quotes of the night, “How many frogs had to die for this dinner?”

Glass noodles with garlic and gizzards. Sounds scary, but this was a delicious dish with a good bit of Szechuan peppercorn heat.

Hunan hotwings. Not much meat, but a lot of taste.

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House Special Duck. Came a bit cold so we had to send it back for some more heating. Tasty, but a touch off-putting. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.

House special lamb (12? 15, and 9/1/17). A repeat, but a good one. This is one of the better cumin lambs I’ve had. I like how the cilantro is used as a green, almost like a salad.

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Braised Lamb (2023). This had more cilantro than the other red and green dishes. Soft lamb meat with some cumin flavor.

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Beef with celery. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.

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Sautéed Beef with Celery (2023 real plate version). The beef itself wasn’t the star of this very nice dish but the amazing crunchy celery. I just kept eating all the celery out of here after everyone else was done.


Cabbage. I loved this, particularly with the sauce from some of the other dishes. Really nice crunchy texture.

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Braised eggplant with garlic (15 and 9/1/17 and 8/19/18). A delicious eggplant with the texture I like, soft but not slimly. Great flavor to the sauce with lots of garlic. Very nice version of this spicy dish. The Hunan version of eggplant. A bit less chili oil than the Szechuan version (which I guess is usually fish flavored eggplant). There was a version with 1000 year-old eggs that would have been even better.


Pork belly and tofu. Thick fatty pork belly and bag like tofu. Not everyone liked the soft mushy type of bean curd — but I loved it.

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Mapo Tofu. A bit of numbing, no obvious meat. Note that this 6/13/21 version was served in that annoying post pandemic era when many restaurants seem to be using take out containers instead of actual plates.


Crab. A little hard to get into, but the body meat on the end could be eaten like a lolipop and had a delightful flavor.

Egg fried rice. Straightforward but cut the heat.

Shredded potato. Nice crunch. I loved this covered in the eggplant sauce.

Lobster. More peppers! Actually we didn’t have this dish, but I saw it and had to photo it.

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Glass noodles with ground pork (8/19/18). Tasty dish with nice textural contrast between the crumbly meat and silky noodles.

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Beef in chili sauce. Sort of a Szechuan dish, but the Hunan variant.
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Noodle soup with fish balls, mushrooms, and meats of an indeterminate nature.
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Spicy pickled eggs (8/19/18). Interesting. Event eggs can get the Hunan treatment! Quite good actually.
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Scrambled eggs with peppers (8/19/18). Usually in China this dish is with tomatoes. Hunan people can’t resist the pepper.

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Cauliflower (8/19/18). Very nice. Not really spicy.


Vegetable buns. Interesting source green flavor, but nice.

Sweet egg drop soup. A sweet soup with goji berries and balls of tapioca. Not bad, for a weird sweet soup.

Sweet bean buns. Chinese desserts. Know them. Don’t love them.
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A variant on a house favorite: Triple Milk Chocolate Cloud (8/19/18) – the base made with Valrhona 40% Jivara Chocolate (usually I use 63%) and then layered with Dark Chocolate Creamcheese Ganache and Belgian Chocolate Thins (3 flavors, for triple on triple action) — made by me for @sweetmilkgelato.

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And some house made butterscotch in case the above wasn’t rich enough.
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Together it’s amazing.
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Grapefruit Aperol Tarragon Sorbetto (6/13/21) — Cold pressed Fresh Grapefruit juice from my garden, Aperol and fresh Tarragon! — made by me for @sweetmilkgelato — Unique and bracing — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #grapefruit #aperol #tarragon

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My son’s bday favorite — Quad Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache, chopped Oreos, and Nestle’s Buncha Crunch! — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #oreos #ganache #icing #Nestle #crunch

Citron au Courant Sorbetto – Fresh squeezed Lemons blended with French Currants (Cassis) — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #lemon #cassis #currents #lemonade #citron

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Here is the smoked pork “at the ready.”

This was an awesome pair of meals and very different than your typical Cantonese American. Traffic isn’t bad on Sunday night, but during the week it took me almost two hours to get to this area. Hunan Chili King isn’t where I’d take Chinese food novices. EVERYTHING is spicy. In fact, a few people obviously didn’t read the warnings on the meetup because they couldn’t handle the heat. Someone said of the heat, “I feel like I’m going into menopause.”

The flavors and proteins are a bit weird by American standards. But this is my favorite SGV Hunan so far, and I really like it for the variety compared to some other regional cuisines. At the restaurant itself you have to take some care to end up with different flavors, as there are a lot of dishes with the “usual” tri-color pepper melange (tasty as it is). But great stuff.

And as usual, we even went next door afterward and got a Chinese massage for $15 an hour! Just the perfect thing to work out the hedonistic over-indulgence!

Adding in a note based on 6/13/21, Hunan Chili King was (as of then) still operating in a half “take out” mode with very few people in the restaurant, and using only takeout containers and styrofoam plates with plastic silverware. The kitchen seemed about 90% back up to snuff, but the disposable plating really reduces the enjoyment (and appeal).

Speaking in 2023: The owners can be seen here behind the counter. We’ve been coming to HCK for over a decade, in fact it was the SECOND SGV Chinese place I ever went with Yarom back in December of 2012. They suffered a bit during the pandemic with a period of serving only on plastic take out containers with styrofoam and plastic wares — something that always ruins the food, but they’ve come back to be as good as ever. I don’t know of any other currently operating full Hunan Restaurants as I think both Hunan Mao and Hunan Restaurant are out of business. So HCK is both unique and delicious. You gotta love it spicy though as everything has those pickled chilis.

For more LA dining reviews click here.

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On our August 2015 visit, Totoraku chef and sometime Hedonist joined us. He was not prepared for the heat!

Related posts:

  1. Chili Addiction – The Heartstopper
  2. Margarita Madness – The Mix
  3. Margarita Madness – Mother’s Day
  4. Middle Madness
  5. Hedonists Cook the Goose
By: agavin
Comments (4)
Posted in: Food
Tagged as: Chili pepper, Chinese cuisine, hedonists, Hunan, Hunan Chili King, Kabinett, Mosel Riesling, Riesling, san Gabriel valley, Wine tasting descriptors

Whelping Characters

Dec24

My novel Untimed was conceived as a fusion of ideas. Lingering in my mind for over twenty years was a time travel story about people from the future who fell “downtime” to relive exciting moments in history (until things go wrong). I’d worked out a time travel system but had no plot or characters. Separately, in 2010, as a break from editing The Darkening Dream, I experimented with new voice techniques, especially first person present. I also read various “competition.” One of these was The Lightning Thief (the first Percy Jackson novel), which has an amazing series concept (if a slightly limp execution). I love mythology and history, and liked the notion of something with a rich body of material to mine. I wanted an open ended high concept that drew on my strengths, which brought me back to time travel.
Some of the mechanics from my earlier concept merged well with a younger protagonist, voiced in a visceral first person present style. I started thinking about it, and his voice popped into my head. I pounded out a chapter not too dissimilar from the first chapter of the final novel. Then the most awesome villain teleported into the situation. I can’t remember how or why, but it happened quickly and spontaneously. Tick-Tocks were born (or forged).

Rapier: So bad he's cool

Rapier: So bad he’s cool

The Tick-Tocks are supposed to be mysterious, and I really wanted to reveal their secrets layer by layer. It was even important that by the end of the book, while you understand a lot more about them, you don’t really know exactly where they come from or what their up to. A great nemesis needs this. Think Darth Vader or Professor Moriarty. Their secrets aren’t all on the table to begin with. Additionally, one of my favorite emotions to play with is “creep.” My first novel, The Darkening Dream, is all about creepiness, and I think it’s much more effective and scary than plain horror. So the Tocks are supposed to be creepy. Not exactly horrific, but just mysterious and creepy. That’s one of the reasons they don’t talk. Creepy.

Charlie: Not even his mother remembers his name

Charlie: Not even his mother remembers his name

Charlie’s character derived automatically from his voice, which I tried to make authentically 15. And while he’s sweet, and fundamentally optimistic and good natured, realism demanded a bit of an edge. Teen boys think about shit and sex. Sorry, but it’s true. I rub up on issues that make some squirm, even if I deal with the lightly: teen pregnancy, drinking, slavery, etc. But to sweep these under the carpet wouldn’t do justice to the 18th century – or our own.

Yvaine: Comes with serious baggage

Yvaine: Comes with serious baggage

As to Yvaine. Well, she’s based in part on the kind of girl I wanted to meet when I was a teenager. This seems odd, considering how messed up she is, but like Charlie, I didn’t have much luck with girls in High School. In the 80s, being a “computer guy” and even worse, into video games, was pretty much the kiss of death (see 16 Candles for reference). Yvaine is smart, capable, and in charge, but she’s also damaged and emotionally needy. I thought the combination worked.

Donnie: If you think the wig is impressive, wait until you see his sword

Donnie: If you think the wig is impressive, wait until you see his sword

Lastly, I’ll talk about Donnie. I’ve noticed that the most effective jerks tend to have some real charisma. Because of Yvaine, Charlie never really likes Donnie, but he maybe could have briefly. Donnie holds his little band together throw a mixture of intimidation, generosity, camaraderie and loyalty. He may be mostly out for himself, but he really sees himself as the protector and leader of his gang, and he acts this way to hold up his own self image. Even in the end, his loyalty to Stump is his own undoing, which is kinda sad – but that’s life. Real villains are heroes in their own stories.

Buy Sample Characters Reviews Reviewer Info

Related posts:

  1. Untimed Art Finished!
  2. Untimed nearly here!
  3. Untimed – Out on Submission!
  4. Untimed – Two Novels, Check!
  5. Untimed Characters
By: agavin
Comments (2)
Posted in: Untimed
Tagged as: Andy Gavin, Characters, Charlie, Creepy, Lightning Thief, Percy Jackson & the Olympians: The Lightning Thief, Sixteen Candles, Time travel, Untimed, Yvaine

Untimed officially for Sale!

Dec20

Both the paperback and Kindle versions are available. If your stocking is stuffed with a brand new Kindle, or you already have one, or you read on the Kindle app anywhere (iPad, Android, etc.)…

Buy it now!

The e-book launches at the low, low price of $5.99, certainly a bargain given that it took me a year to write. Plus the book is lavishly produced with a cover by award winning fantasy artist Cliff Nielsen and there are twenty-one gorgeous interior illustrations by Dave Phillips.

For those of you that aren’t Kindle people, in the next couple of weeks I’ll try to get all the other E-Book variants up (B&N, iTunes, etc.). Also, I’m also working on a stunning hardcover edition — just because I can.

About the book:

Charlie’s the kind of boy that no one notices. Hell, his own mother can’t remember his name. So when a mysterious clockwork man tries to kill him in modern day Philadelphia, and they tumble through a hole into 1725 London, Charlie realizes even the laws of time don’t take him seriously. Still, this isn’t all bad. Who needs school when you can learn about history first hand, like from Ben Franklin himself. And there’s this girl… Yvaine… another time traveler. All good. Except for the rules: boys only travel into the past and girls only into the future. And the baggage: Yvaine’s got a baby boy and more than her share of ex-boyfriends. Still, even if they screw up history — like accidentally let the founding father be killed — they can just time travel and fix it, right? But the future they return to is nothing like Charlie remembers. To set things right, he and his scrappy new girlfriend will have to race across the centuries, battling murderous machines from the future, jealous lovers, reluctant parents, and time itself.

So try it out and see what you think. Afterward, please review the book on Amazon. Reviews matter!

Buy Sample Characters Reviews Reviewer Info

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EndGame2_cropped

Related posts:

  1. Untimed – Out on Submission!
  2. Untimed – Meet the Tocks
  3. Untimed nearly here!
  4. The Darkening Dream for Christmas!
  5. Untimed Art Finished!
By: agavin
Comments (1)
Posted in: Untimed
Tagged as: Amazon Kindle, Amazon.com, Andy Gavin, Cliff Nielsen, E-book, Fantasy art, iTunes, Time travel, Untimed

Hedonists Cook the Goose

Dec19

Restaurant: Sham Tseng BBQ

Location: 203 West Valley Blvd, Alhambra, CA. 626-289-4858

Date: December 17, 2012

Cuisine: Cantonese Chinese

Rating: Awesome goose!

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It’s time for the next Hedonist adventure, this time out into the San Gabriel Valley for some really serious Cantonese.


The interior is typical of Inland Empire Chinese restaurants.


We had a private room and (for a Chinese restaurant) excellent service.


The menu. Haha. You can find one in English here.


Parker 90. “This 100% Semillon made from relatively young vines in the Haut-Brion vineyard is crisp, steely, with plenty of grapefruit, lemon zest, and white currants in a medium-bodied, fresh, lively style.” Very youthful for a 15 year-old white, it had plenty of mineralogy and floral components.


These peppers were on the table in case things grew too bland.


The NV Brut Rose is a pretty, gracious wine. Freshly cut roses, red berries and spices take shape nicely in the glass as the wine shows off its understated, timeless personality. Billecart-Salmon’s NV Brut Rose is a reliably tasty wine.


c

A bonus wine from my cellar, “Incorporating fruit principally from Wehlener Nonnenberg, Graacher Himmelreich, and Bernkasteler Johannisbrunnchen, the generic Prum 2010 Riesling Kabinett displays an archetypal Mosel Riesling nose of fresh apple, lemon, and clover allied to faintly cheesy, leesy youthful “stink”; and comes to the palate bright and zippy, with hints of wet stone, and prominent cyanic piquancy of apple pit invigoratingly extending its mouthwateringly juicy, if tart and relatively simple finish.”


And another lovely Riesling, this one with more age and sweetness. As I’ve said before, Riesling pairs very nicely with Asian food.


Sliced suckling pig. The layer of fat notwithstanding, this was some delectable stuff. It had the plum based duck sauce on the side too which I love.


Another white, in the Sancerre style more or less.


A vegetarian dish combining mixed Chinese vegetables and this kind of spongy stuff I’ve had lots of times but have no idea what it is. It’s one of those textural Asian ingredients that is a bit weird to the American palette.


Some more whites.


Crispy roast goose with sweet sauce. This stuff was awesome, like Peking duck, minus the pancakes, but even darker and richer. It went perfectly with the sweet sauce too.


Parker 92, “The 2002 Pinot Noir Kistler Vineyard offers wonderful sweet raspberry and cherry fruit with a hint of framboise, a deep plum/ruby/purple color, medium body, and good vibrancy in a medium to full-bodied, feminine style.”

Not bad for a new world pinot, and in the Burgundy style. Of course it’s no Burgundy.


Parker 91-93, “Following the brilliant success of Kistler’s 2007s, Steve Kistler and his sidekick, Mark Bixler, deserve kudos for what they have achieved in the more challenging 2008 vintage. This is the first vintage in which 100% of the fermentations were indigenous, and, fortunately, all their Sonoma Coast vineyards were far enough south that they were not tainted by any of the smoke from the ferocious fires that spread through Mendocino. The 2008s appear to be slightly more fruit-forward, with a touch less minerality than the 2007s.”


Duck tongue in spicy oil. These looked disgusting. The idea is repulsive, but hey, they tasted pretty damn good. Sweet and very fried.


The last of the new world pinots.


Soy sauce crispy quail. Also very good, although there is that high bone to meat ratio that is always the case with small birds.


From my cellar, the first of the “real” pinots. Burghound 95, “A perfumed, complex and mostly still primary nose offers up earthy red berry fruit, underbrush and a touch of animale that can also be found on the generous and quite fleshy flavors that possess excellent volume as well as buckets of dry extract that almost render the firm and ripe tannins invisible on the massively long finish. Wow, this is a stunner of a wine with still plenty of upside potential remaining.”


Shredded potato with dried chili. It is what it is.


This Burg was my favorite wine of the night and, alas, I didn’t bring it. It had mellowed into that wonderful brick colored secondary flavor vibe that older Burgundy gets. Lovely.


Green Mustard greens with garlic in supreme broth.


From my cellar. This puppy was still a bit closed and the fruit was hiding. Nice, but it should have been better.


Deep Fried Crispy Intestine with Fruit Nectar. Okay, this stuff LOOKS nasty. It tasted so fried that you couldn’t really tell what it was. I’m still feeling a little queazy.


Another grand cru. Parker 91-93, “The Bocquenet 2005 Echezeaux – from high up in the Rouges du Bas section, adjoining Les Beaux Monts – exhibits abundant, nose- and palate-filling black fruits, prominent sweet spiciness, formidable though fine tannins, and a long, sweet, smoky, very lightly cooked and caramelized finish that is sumptuous even with the tannins. It will take years for them to round out, but some progress may well be made in tank prior to bottling.”


Goose intestine stir fried with green onions.


Parker 93, “Based on the strength of his 1994s, proprietor Roman Bratasiuk was named one of my “Wine Producers of the Year” in issue #108. His skill in turning old head-pruned vines into majestic wines of extraordinary richness and purity has been confirmed with the release of the 1995s. These wines are massive and rich as well as extraordinarily well-balanced and pure. I have never tasted an Australian Merlot that was more concentrated than Penfold’s Grange, a Shiraz-based wine. Clarendon Hills’ 1995 Merlot (250 cases available for America) is an opaque purple-colored wine with a knock-out nose of raspberry liqueur, chocolate, smoke, and spice. The wine is enormously extracted with a density and texture reminiscent of pre-1976 vintages of Petrus. Sumptuous, and almost over the top in its richness and density, this unctuously thick, full-bodied wine is fabulous to smell, taste, and consume. This is great stuff! As youthful as this Merlot is, I have no doubt it will last for 15 or more years. These are amazing wines.”


Crispy tofu with 3 ingredient. This stuff was pretty good. Very soft and fluffy, like tofu marshmallows.


Parker 90,”The 1999 Altagracia, a 100% Cabernet Sauvignon cuvee from estate vineyards, is the debut vintage. The wine is medium to full-bodied, with low acidity, and plump, sweet, pure, black currant fruit intermixed with mineral and licorice notes. This delicious Cabernet is on a faster revolutionary track than its more profound sibling, the celebrated Eisele Vineyard Cabernet Sauvignon.”


Crispy fried frogs. They tasted like fry but had all sorts of little bones inside.


Parker 91, “Smoke, cedar, tobacco and earthiness are among the nuances that come to life in the estate’s 1999 Barbera d’Asti Vigna del Noce. Some of the primary fruit has melted away, resulting in a highly complex, engaging Barbera that is very rewarding to drink now.”


Honey BBQ Ribs with Black pepper. Good stuff. Another of my favorite dishes. A tad chewy, but very tasty (and fried).


Parker 93, “This is unquestionably a profound Grand-Puy-Lacoste, but it is excruciatingly backward. It reveals an essence of creme de cassis character which sets it apart from other Pauillacs. The wine is displaying plenty of tannin, huge body, and sweet black currant fruit intermixed with minerals and subtle oak. Massive, extremely structured, and with 25-30 or more years of longevity, this immensely-styled Grand-Puy-Lacoste will require 7-8 years of patience, perhaps longer. A superb, classic Pauillac.”


Goose webs (feet) in brown sauce. Ick!


Another new world red I don’t know much about.


Crispy fried fish. Good, and again, very fried.


One of those Rhone style new non-AOC French wines. Not unlike their Spanish counterparts, these are big, bold, grapey beasts.


Sweet and sour pork. Also really tasty, because of all that fry. There were little bones and gristle bits in here, so you kind of gnaw pleasantly on them.


A big, bold classic Saint-Joseph. A bit rustic, but full of flavor.

Black cod with Ginger, Green Onion & Dry Bean Stick.



This was way, way too young, but it is a raison/grape monster and actually fairly enjoyable. Imagine mixing Welches Grape Concentrate with a 1/4 the water you should.

Parker 94, “The 2009 Bone Rock is a round, enticing red laced with sweet, succulent dark cherries, plums, flowers and spices. It shows remarkable intensity and fabulous balance. Bone Rock is made from the first blocks planted in the James Berry vineyard and is predominantly Syrah, while the James Berry Vineyard (the wine) is Grenache focused. In 2009 the blend was 57% Syrah, 31% Mourvedre and 12% Grenache. The Syrah component was vinified with 100% stems and saw a maceration lasting 50 days. The wine was aged in 60% new oak. Smith bottled the 2009 in May 2011, earlier than the norm (around 30 months), as he wanted to preserve the freshness he had in the tannins.”


Red cod with soy sauce and green onion. Another fish. I think half of this one was actually our fried fish! Pretty typical Chinese whole fish in this prep.


Mango pudding. These were tasty little mango cups. There was some sweetened condensed milk on the side too one could add on top. A nice finish.

Overall, this was fabulous fun, food, and wine. There were a number of really outstanding dishes (like the goose, roast pig, etc) and everything was well executed — even if a few were a little squirmy for my taste (intestines!). Things were very fried, but that’s this cuisine. I actually like many other regional cuisines in China better than Cantonese. Szechuan for example, but that didn’t stop this from being a wonderful meal.

Umm, that goose was so good!

For more crazy Hedonist and Foodie Club meals.

For more LA dining reviews click here.

Yes, he’s chomping down on a goose foot!

Related posts:

  1. Hedonists Boil Up Some Crab
  2. Totoraku – Hedonists Beef Up
  3. Hedonists at Jitlada
  4. Hedonists at La Paella
  5. Hedonists at Dahab
By: agavin
Comments (10)
Posted in: Food
Tagged as: Barbecue, bbq, Chinese cuisine, Foodie Club, Goose, hedonists, Riesling, Roast Goose, Sham Tseng, suckling pig, Wine tasting descriptors
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