Author Archive for agavin – Page 83

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

By: agavin
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Posted in: Untimed

Tagged as: Amazon.com, Barnes & Noble, EPUB, iTunes, Nook, Untimed

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!

By: agavin
Comments (35)

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.

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.

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

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.

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

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).

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.

The menu on June 13, 2021.

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.

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.

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.

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.

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.

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.”

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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.

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!

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.

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.

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

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.

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.

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.

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.

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

Beef in chili sauce. Sort of a Szechuan dish, but the Hunan variant.

Noodle soup with fish balls, mushrooms, and meats of an indeterminate nature.

Spicy pickled eggs (8/19/18). Interesting. Event eggs can get the Hunan treatment! Quite good actually.

Scrambled eggs with peppers (8/19/18). Usually in China this dish is with tomatoes. Hunan people can’t resist the pepper.

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.

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.

And some house made butterscotch in case the above wasn’t rich enough.

Together it’s amazing.

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

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

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.

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

By: agavin
Comments (5)

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

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’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

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

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

By: agavin
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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

By: agavin
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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!

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!

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

The Hobbit – An Expected Review

Dec16

Title: The Hobbit: An Unexpected Journey

Director/Stars: Ian McKellen (Actor), Peter Jackson (Director)

Genre: Fantasy

Watched: December 15, 2012

Summary: More is more!

On a technical note: I saw The Hobbit at one of LA’s leading theaters in a digital 3D projection (with active glasses) using the new High Frame Rate (HFR) 48 fps recording and with Dolby Atmos sound. This was all pretty damn impressive, and let’s take them apart. I didn’t see it in IMAX, but I find that projecting a normal 35mm image on the IMAX screen results in annoying distortion. I bought my reserved seats 6 weeks in advance and so we were perfectly positioned in the middle of the stadium theatre.

I’m not normally a huge fan of 3D, as it drops the brightness and clarity too much. Not so here. The projection was plenty bright and the image so sharp you could almost count the pores. So sharp that it approached a kind of hyper reality. There was more depth than usual to the 3D, and presumably it was all shot with 3D cameras. Basically it looked great.

The HFR gave everything a flicker-free quality like my 240hz HDTV. As with the TV, this takes some getting used to and initially, while it looks smoother, actually appears slightly fake or cheesy. I’ve been “training” with my TV for 6 months and I’m still only about 50% over a lifetime of conditioning.

According to the Dolby engineer who spoke in front of our performance, Dolby Atmos has 60 speakers! Not that I counted, but it sure sounded good. Even in a loud film like there wasn’t a problem understanding the dialogue and goblin hoots came from everywhich direction.

It was certainly the best looking and sounding film I’ve seen to date, even if the overall effect of the clarity, 3D, and HFR lended a hyperreal quality.

Now, how about the film!

The Hobbit is unusual in so many ways. It’s one of the grand classics of fantasy. Many of us read it at an early age as it’s more approachable than LOTR for elementary schoolers. It’s faster paced and more compact. Then we have this unprecedented production. Not only does Peter Jackson and team truly love the material, not only is no expense spared, but he was even allowed to convert a 95,000 word novel into three very long films, totaling 8-9 hours of screen time! This is totally unprecedented. I myself, in starting to adapt my 75k novel Untimed for the screen, have concluded that I’ll have to cut at least 40%.

Peter Jackson didn’t cut The Hobbit. He added to it.

Borrowing from LOTR, The Silmarillion, and who knows what else, the first third of The Hobbit pads out background on the dwarves, the arrival of Smaug at Lonely Mountain, the orc/dwarf wars, and the rising evil in Middle Earth. This defies every precept of modern screenplay construction.

And it works.

Current practice insists that everything not crucial to the central forward narrative be dropped or left off screen. Backstory, many argue, has no place in a film (or even, possibly, a novel). But so beloved is the world of Middle Earth that this sin of excess can be forgiven, even, perhaps, praised.

The Hobbit is a much smaller story than LOTR. Sure it crosses great distance and includes grand adventure, but the trilogy chronicles the near destruction of the world. But since Hollywood, and even Peter Jackson, like to top their previous works, there is considerable effort made to expand the scope and feel to fully epic scale. A new major villain, the white orc, is added and tied into Thorin’s history and used to drive things forward. The scope of encounters is also significantly beefed up from the source material. This mostly works, although it left me with a slight sense that they were trying too hard.

Like the novel, the story takes its time. We revel for a good half an hour in the destruction of Bilbo’s pantry by the dwarves. Still, this is actually pretty funny, and I spent the time oogling the crispness of the onscreen imagery (see technical notes above). The dwarves have an amusing look about them, with their crazy braided hair styles. This isn’t a Hollywood friendly cast of characters. We have 13 heavily bearded men. The production does its best to differentiate them with age, hair color, style, hats, and the like, but few in the audience will be able to connect names with faces. This contrasts with the varied composition and ease of identification of the LOTR fellowship.

It’s also worth noting the near total absence of women in the film. As far as I remember, Galadriel is the only female cast member to speak a word (it’s possible that a random hobbit villager might have). And even the elven sorceress is added material not found in the books. This is a story about a band of brothers. Emphasis on the brothers. Like much of Tolkien’s work, there is an influence from his service during WWI. War isn’t (or at least wasn’t) a women’s gig.

Considerable effort is made to integrate the story more with LOTR. Added scenes reference the building evil. Along with Galadriel, Elrond, Frodo, and Saruman make appearances. Christopher Lee is creepy as usual as the ancient wizard. I did observe (like in Hugo), that he doesn’t walk on screen. He is 90 years old after all!

But if the beginning takes its time, the second half of the film is pretty intense. The goblin sequence alone is worth the price of admission. Jackson brilliantly intercuts the dwarves’ grand escape and battle with Bilbo’s first encounter with Gollum. The battle itself is both comic and breathless. I particularly liked the Goblin King, played by drag queen Dame Edna (Barry Humphries)! The twisting chase sequence is stylistically related to my favorite sequence in LOTR, the part in Moria between the dropping of the armor in the well and the fall of Gandalf. It takes the visuals to a whole new level and even borrows heavily from Jackson’s knack for creative mayhem, first employed in Dead Alive. Bilbo with Gollum is great too. As usual, Andy Serkis steals the show with Gollum/Smeagol’s split personality.

The effects are seamless, and present in every frame. How much is model, how much costume, how much latex, how much CG? I have no idea. Somehow it feels a little less fully green screened than some recent films. Perhaps because New Zealand, with its vast and breathtaking landscapes also stars in the film.

Overall, The Hobbit isn’t flawless, but it is totally captivating and left me burning for more.

For more Film reviews, click here.

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By: agavin
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Posted in: Movies

Tagged as: Bilbo Baggins, Dolby, Dolby Atmos, High Frame Rate, Hobbit, Ian McKellen, IMAX, J. R. R. Tolkien, Peter Jackson, The Hobbit

Il Grano – Only 19 courses?

Dec14

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

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

Date: October 27, 2012

Cuisine: Italian

Rating: Modern Italian to die for

After my stellar birthday meal at Il Grano, and with the closing of Drago, Il Grano has become one of my favorite westside Italians. Last Saturday, what started off as a “quick Saturday dinner” turned into another epic feast.

The sleek interior space.

From my cellar, Parker 93, “The 2004 Brunello di Montalcino Riserva, from vines in Castelnuovo dell’Abate, is gorgeous, layered and elegant in its violets, tar, licorice and cherries. The finish is long and impeccable, but this is a somewhat ethereal style, with aromas and flavors that are already a touch forward relative to most 2004 Riservas. Ideally the wine is best enjoyed within the next decade.”

Bread here is very good.

A small amuse, albacore tartar on the left, fried mozzarella ball with tomato on the right.

Sal loves a good Gazpacho (as do I). This is the garnishes.

Then with the soup itself.

Il Grano is also famous for its sushi-like crudos. Right to left: toro with melon caviar. Albacore. Red snapper with blood orange caviar. Hokkaido scallop with olive dust. The white stuff on the plate is frozen olive oil and each fish has its own little sauce.

Tartar of Wagyu beef with fresh black truffles. A very nice early blend.

A second take on fatty beeef: Wagyu carpaccio with parmesan and olive oil. Good stuff, although I might prefer my beef carpaccio leaner.

Roasted beet salad with braeburn apple, mixed greens, and goat cheese.

Fire roasted peppers and anchovies. Red torpedo onion, san marzano tomatoes. Yum. This is really a Spanish dish, but it’s one of my favorites.

Soft polenta with lamb ragu. This is Northern Italian and a classic rich meat and starch pairing, sort of an Italian take on a super-spud filled with chili. Much better though with a lovely velvety texture.

Zuppa zucchine. Dairy free & vegan costolata Italian zucchini soup, burrata-zucchini crisp.

Fiori di zucca. A huge squash blossom stuffed with ricotta and marjoram. Which, epically, makes the last appetizer!

Maccheroncini with spiny lobster and black truffle! Pacific spiny lobster, cauliflower, shaved black truffle. This was some seriously good stuff.

And the pasta flight continues with spaghetti ai funghi. Spaghetti, mousserons & chanterelle mushrooms, pancetta, mushroom stock.

And Mezzalua, duck ravioli with yet more black truffle! So a trio of awesome earthy mushroom pastas. Duck confit filled ravioli, porcini mushroom sauce, shaved black truffle.

Albacore tuna with micro greens.

A lamb special. Sliced lamb tenderloin, perfectly done (or not, as the case is), soft potatoes and reduction. On the right is a crostini coupled with a lamb heart and onion mix that tasted like awesome chicken liver.

Walnut and maple gelato.

Apple tart.

Pear tart, which with its soft cinnamon pear-sauce vibe is more to my taste.

Triple chocolate cake. Chocolate gelato, and three types of chocolate (milk, dark, white).

If you like higher end Italian cooking (and who doesn’t?) you should absolutely rush over here. Make sure you get a tasting menu. I don’t think appetizer and entree selected off the regular menu would do the place the justice it deserves. I’m sure the dishes would be great, but this cuisine is about more than just two notes. I’m not sure why Il Grano isn’t always mobbed, as folks flock to overpriced mid-quality trattorias. I guess people are just clueless.

For more LA dining reviews click here.

Or experience my gluttonous month-long journey through Northern Italy.

Sal treats his tomatoes like family

The wine list is top notch, with a real depth in Burgundy

By: agavin
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Posted in: Food

Tagged as: Brunello di Montalcino, Dessert, Gazpacho, Il Grano, Italian cuisine, Modern Italian, Molecular Cooking, Molecular Gastronomy, Olive oil, Reserve wine, Sal Marino, Santa Monica California, Wagyū

Crash Live Action Tribute

Dec12

This Crash Bandicoot fan tribute video by 18 year-old Mat Hill is some really good fun.

[youtube http://www.youtube.com/watch?v=MaNMsD8eDAw]

“Homebrew” visual effects have come a long way since I was a kid. Hey, Hollywood visual effects too! Mat did a great job inserting the game elements here. And all very much in the tongue-in-cheek spirit of Crash. Enjoy!

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Untimed nearly here!

Dec10

Prepared yourself to launch yourself back (and forward) into history! My new time travel novel, Untimed, is launching on December 19!

Charlie’s the kind of boy that no one notices. Hell, even his own mother can’t remember his name. And girls? The invisible man gets more dates.

As if that weren’t enough, 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. In fact, there’s this girl, another time traveler, who not only remembers his name, but might even like him! Unfortunately, Yvaine carries more than her share of baggage: like a baby boy and at least two ex-boyfriends! One’s famous, the other’s murderous, and Charlie doesn’t know who is the bigger problem.

When one kills the other — and the other is nineteen year-old Ben Franklin — things get really crazy. Can their relationship survive? Can the future? Charlie and Yvaine are time travelers, they can fix this — theoretically — but the rules are complicated and the stakes are history as we know it.

And there’s one more wrinkle: he can only travel into the past, and she can only travel into the future!

The paperback and Kindle versions will be available at launch, with hardcover and other ebook adaptions to follow. The cover is by award winning fantasy artist Cliff Nielsen and there are twenty-one gorgeous interior illustrations by Dave Phillips.

Meanwhile, read the first two chapters here, free!

By: agavin
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Posted in: Untimed

Tagged as: Andy Gavin, London, Philadelphia, Time travel, Untimed

Hedonists at Jitlada

Dec07

Restaurant: Jitlada [1, 2, 3, 4]

Location: 5233 W Sunset Blvd. Los Angeles, CA 90027. (323) 663-3104

Date: December 4, 2012

Cuisine: Thai

Rating: Gut burning great

After a three week break, it’s time for the Hedonists to ride again. Actually, they rode several times without me, but who’s counting?

This time we venture out to Jitlada, an outrageously authentic Southern Thai place deep in Thai-town. The joint gets 27 in Zagat! It’s run by Jazz Singsanong with Chef Tui in the kitchen. The menu can be found here.

You know it’s real because they don’t skimp on either the chilies OR the fish sauce.

Parker 94, “The 2002 Chardonnay Martinelli Road Vineyard has a striking minerality with notes of gravel and hot rocks, a steely backbone, huge body, leesy flavors with good acidity, tremendous ripeness, and a singular terroir character. If California were making a Meursault-Perrieres, this might be an example of that style of site-specific wine.”

By most people’s taste this wine was over-the-hill. I personally, didn’t mind it, but I’m used to drinking old white Burgundy’s. It had mellowed into a caramel-coconut kind of vibe.

Much younger and full of crisp acidity. Parker 94+ “Cool, inward and impeccably layered from start to finish, the 2010 Chablis Montee de Tonnerre impresses for its fabulous sense of balance and poise. Slate, crushed rocks, lime and white flowers are woven together in a fabric of unusual class and elegance. All the elements fuse together impeccably here. This is a gorgeous Chablis, but it will require patience. Today the 2010 is quite reticent, but the pedigree is evident.”

Coco Mango Salad. Green mangoes with fresh shrimp, and dry shredded coconut topped with cashews. Yummy, a bit of sweetness, and a coconut flavor that went very well with the older Chardonnay.

A very nice Kabinett with citrus notes and a good bit of richness and complexity.

As we begin a flight of three Rieslings it’s worth mentioning the red/write debate. About half our compatriots aren’t really white wine fans, and prefer to move on to reds. I myself like a harmonious wine/food pairing and find that reds, particularly big reds, clash badly with Asian food. Spicy Thai is even more extreme, as sweeter Riesling is a tremendous pairing to counter the bracing heat. I’ve noticed that those of us who prefer the soft mouth feel grapes (Pinot, Nebbiolo) over the much brazen grapes (Cabernet, Merlot) fall on my side of the divide.

Crispy Papaya Salad. Deep fried peppers, served with tomatoes, green beans, ground peanuts, and our house spicy lime juice sauce with added fresh shrimp. Also very sweet – and delicious.

The aromatically expressive 2000 Riesling bursts with spicy pears. This oily-textured, medium-bodied wine is feminine, refined, and has outstanding balance. It is armed with great depth. This apricot and apple-flavored wine has a long, pure finish.

Mussel soup. Very tasty broth (and mussels). An initial lack of bowls put a slight crimp in the experience :-).

Parker 90-92, “The Burgundian 2003 Pinot Noir Kistler Vineyard shows a low pH style with high acidity, crisp, red currant, cranberry notes with a hint of rose petal and strawberry. It is Burgundian, medium-bodied, pure, and impressive.”

This pinot went as well with the Thai as any red does, at least until the heavy spice kicked in. I enjoyed it, as it could have passed for a half-decent premier cru Burg, which is rare of new world Pinots. They just don’t do it for me, usually being pale shadows of their Burgundian fellows.

Honey duck. This was pretty awesome, and we should have ordered more. The skin was crispy and sweet, the meat succulent.

Parker 2009, “The 2009 Pinot Noir Pastorale Vineyard is all about focus and length. The Pastorale doesn’t quite have the richness of the Quarter Moon, nor the suppleness of the straight Pinot, but it nevertheless impresses for its fabulous overall balance. Bright acidity provides a lively counter to the wine’s highly expressive dark cherries, plums, licorice, mint, tar and sweet herbs.”

Three Flavored Fish. Whole fried seabass flavored with spicy, sweet and lime sauce. This was darn yummy, sweet and spicy both (you can see all those Thai chilies resting on top).

Just so you can get a look at the size. We killed two of these babies!

From my cellar: Parker 96, “The 2000 Riesling Rangen de Thann Clos St.-Urbain reveals awesome aromatic depth to its botrytis, apricot, mineral, and quince-scented nose. This medium to full-bodied wine is hugely concentrated, densely packed with smoke-infused white fruits, and has exceptional balance. A profound effort, it is complex and displays an awe-inspiring finish.”

Now this is a Riesling (and perfect with the spicy dishes). It would have been nice to have an ice bucket!

Jungle curry. Exotic thai curry with god knows what in it. This stuff was HOT and pretty fabulous.

Parker 90, “This outstanding Syrah is realistically priced given its impeccably high quality and character. The opaque ruby/purple-colored 2001 Syrah Napa exhibits a big, full-bodied, smoky bouquet of roasted meats, licorice, black currants, and pepper. Supple-textured and layered, with well-integrated toasty oak in addition to a rich, spicy, concentrated finish, this powerful (15.1% alcohol) red is both voluptuous and silky.”

Spicy chicken. Turmeric-seasoned chicken. Wow was this hot. It had a really great flavor too, but made one reach for the rice, and more rice, and sweet wine, and start wiping the sweat off the top of one’s head!

Parker 95, “An explosion of blueberry liqueur, black raspberries, and exotic floral scents soars from the glass of the spectacular inky/purple-colored 2002 Syrah Alder Springs Vineyard, a vineyard that is proving to be a tremendous source for many different varietals. Although this cuvee possesses 14.9% alcohol, it is well-concealed by the wine’s full body, awesome richness, great purity, and tremendous sense of fruit as well as place. There is a remarkable vigor and intensity, yet it does not taste over the top or heavy.”

Dungeness Crab in Curry Sauce. Crab meat, shrimp & peas sauteed in a red curry paste. This wasn’t AS hot. It was a little hard to get at the succulent grab meat, but the curry was explosively good too. Compare to the Singaporean classic.

Parker 95+, “The 2004 Syrah Piggott Range (from 40-year-old vines) requires 3-4 years of cellaring. This is a powerful, intense Syrah meant for true connoisseurs who have cold cellars as well as enough patience to wait it out. A perfume of crushed rocks, acacia flowers, blackberries, roasted coffee, pepper, spice, bacon fat, and a subtle touch of eucalyptus is followed by a deep, rich, full-bodied wine.”

These are great Syrah’s but the heat of the food swamps them out.

Lamb Curry. Tender lamb in a mild curry with potatoes and carrots. Really yummy. Really yummy.

Dynamite beef. Oh boy, too bad I was “wafer thin mint” full when this came out. In serious physical pain from all the chillies and the amount of food I’d had. This stuff was like pure red pepper beef. Look at all those pepper seeds!

Cool crabs!

Wash down the dynamite with a big swig of sweet wine!

This 2001 Tokaji Aszu (Hungarian dessert wine made in the style of Sauternes) was a great finish. This wine was really drinking nicely.

Papaya fried rice. The owner whipped this up to try and cool us off. It was a sweet carby mixture.

Mango sticky rice with coconut ice cream. Awesome dessert, even though I was so full, I shoved three helpings down the gullet. This was as good a sticky rice as I’ve had.

Jitlada was hands down the best Thai I’ve had in LA. The menu is enormous and full of goodies. All the flavors are great, the meats succulent, and boy is it hot. You could order sweet, or you could order hot, or both. I’ve had hotter food (I’m thinking of a certain Szechuan restaurant in China), but you certainly don’t WANT it hotter than this. And I’m a guy that puts Haberneos in my guacamole.

One of our number summed up the evening as “eating like Pharaohs,” which is about right. Just way way too much food, and no small dose of other good stuff.

For more LA dining reviews click here.

Or for more crazy Foodie Club meals.

Penny from Lotus of Siam on the left, Yarom in the center, and Jazz (Jitlada’s owner) on the right

By: agavin
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Posted in: Food

Tagged as: curry, hedonists, Jitlada, Pinot noir, Riesling, Thai, Wine

Losing It

Dec05

Title: Losing It

Author: Cora Carmack

Genre: Contemporary Romance

Read: November 21, 2012

Summary: Great voice, fun, but slightly trite, romp

This novel is an indie publishing effort, released just last month, that has shot up the charts. It’s a debut, and the author has no previous platform, so this means its success is based on its own merits — or blind luck. Let’s look closer.

As of this writing, the book is #143 in the Kindle list and #36 in Kindle Contemporary Romance, as best as I can tell, this translates to between 500-1000 copies a day. It’s $3.99 and there is no paper edition. This is really good, and as a side note, reminds me that Romance is hot hot hot as there are 67 OTHER Romances doing better on the Kindle list. Wow! That’s half the top books.

As to Losing It, the novel is without a doubt, totally “publishable” by New York standards. There is nothing particularly amateur about the writing. The cover is decent and the title — even if used by several previous novels — catchy. There are a few typos, particularly omitted trailing double-qoutes from dialog (and no, this is not a case of long dialog that flows from paragraph to paragraph where obscure typographic rules permit an elided middle quote). There is a minor amount of overwriting, but plenty of New York books are guilty of this too.

The story chronicles a female acting student’s final semester at college and her halfhearted efforts to lose her virginity and confused efforts to woo one of her professors (a popular theme lately, as I’ve seen it in Pretty Little Liars and Life Unexpected too).

Fundamentally it’s a fun book with great voice and an adorable protagonist. I read it in one sitting, which is always a good sign. The first 70% was first rate fun. There’s nothing super revolutionary here, and romances, or even books without fantastical elements aren’t my thing, but the protagonist was endearing enough to trump all that. Things moved in a fairly breakneck way and the characters felt defined and real. I enjoyed the final act of the book a bit less. It wasn’t bad, but it was highly predictable and a little underwelming. For my taste, the whole thing was a bit of a sexual tease. It felt steamy, or at least seemed to promise steamy, but never delivered any real smut.

I can’t say I understand exactly why the book went viral, but it is a well written and enjoyable romance, well worth a read, and far, far above most of the dreck I try to wade through.

For more book reviews, click here.

By: agavin
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Posted in: Books

Tagged as: Book Review, Cora Carmack, Losing It, romance

Friday Night Lights

Dec03

As part of the annual ThanksGavin celebration it’s traditional for cousin Abbe to cook and host the Friday night dinner. This year she joined forces with girlfriend Jody to whip up this feast.

Our cholesterol unfriendly tradition requires cheese, so here it is, along with some quince spread.

And what would cheese be without wine?

When I arrived, my dad had already opened this wine. It’s not my usual snob fare, but it was very enjoyable.

The 2006 MEANDRO DO VALE MEAO is a pretty nice second wine in this difficult vintage. One reason may be that a lot of declassified juice that would’ve have gone into the grand vin was used for this bottling. On first taste, this seems exceptional, elegant in weight, yet mouth filling and delicious. As with most 2006s, the proof is in the pudding, or rather the aeration. That first taste is not a reliable indicator in this vintage with most wines. After it airs out, it shows more hollowness than seemed initially apparent in the mid-palate and a shorter finish. It doesn’t have the penetration and power of its predecessor, the fine 2005, either. All that said, it tastes awfully good, will be approachable immediately and it is very reasonably priced.

Then from my cellar, reversing the appropriate order, I opened this mature Burgundy.

Ampeau holds their small batch wines in their cellar until they’re “Ready” for release — a la Rioja but by the subjective decision of Ampeau themselves, rather than “DO regulations.” Robert Ampeau and his son Michelle have never released a wine under 10 years of age, and their twenty-foot high cellar are chock full of un-labelled bottles of wine with chalk scrawling on their base to indicate the vineyard and the cintage. The Pommard is beautifully aged on the nose with faded flowers and old furniture, mulberry spice and a husk of licorice on the palate with a pine needle and cinammon finish, succulent, and chewy and desipits its tertiarity very young and fresh tasting (think Lopez de Heredia but Pommard!).

A pretty mix of olives and hummus.

This is one of the benefits of my “Italian Mastery” certification, unusual Italians like this! I love me a good Nebbiolo.

Parker 92, “The 2008 Carema Etichetta Bianca wafts from the glass with sweet dried cherries, tobacco, sweet herbs and crushed flowers. A mid-weight, delicate wine, the 2008 is quite typical of these hillside vineyards. In 2008 the acidity is a bit on the high side, which readers should keep in mind when considering food pairings. This is a gorgeous wine from Ferrando.”

Luigi is the man bottling Carema DOC underneath Mont Blanc straddling the border between the Vallee D’Aoste and the Piedmont. Nebbiolo from Carema strikes the balance between the more Alpinous highland reds and the longevity of Barbaresco and Barolo. For over 35 years this wine has been a benchmark of their portfolio, surviving the coming and going of Billecart Salmon (no one heard of them until Neal brought them here!), Castell’in Villa, and all the new growers from the North I offered you guys from that Wednesday luncheon tasting which was phenomenal. I’m giving you this background simply to say that the gold standard for Neal’s palate was, from the very beginning, formed by these wines.

The savory spread this year.

From my cellar: Parker 95, “Between 1978 and 2007, this 1998 is the greatest Vieux Telegraphe that was produced. It has taken a good decade for this wine to shed its tannins and come out of a dormant, closed period. It has finally emerged, and notes of iodine, seaweed, black currants, incense, and sweet cherries as well as hot rocks jump from the glass of this full-bodied, powerful wine. It possesses considerable elegance and purity, along with loads of raspberries and incense, in a round, juicy, rich style that is just emerging from the closet. The wine is still youthful and a pre-adolescent in terms of its ultimate evolution. Approachable now, it will continue to evolve for another 15-20 years. Bravo!”

Herb encrusted salmon.

Yougurt sauce with dill, cucumbers, and pomegranates.

Another contribution from my dad, the reliable but rustic zone of Gigondas is found on the slopes of Mont Ventoux not far from Avignon. The solidly made 2006 Gigondas Romane Machotte is somewhat rustic, with more noticeable structure and tannin. It does not possess the depth of fruit found in its three siblings, but it is a cleanly made, spicy, firm, structured effort.

Cous cous with veggies.

Asparagus, for funky pee.

Spiced meatballs, which intended or not, went well with the yogurt.

Bread.

And for dessert, this cake my mom made.

And a scrumptuous chocolate chip bread pudding. The only thing it was missing was the Crème anglaise.

Abbe and Jody also made Snicker Doodles.

Overall, another great evening, can anyone say “wafer thin mint!”

For more ThanksGavin meals, click here.

Peculiar terra cotta statuette my cousin Doug brought back from Brazil

By: agavin
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Posted in: Food

Tagged as: Dessert, Nebbiolo, Pommard, ThanksGavin, Wine, Wine tasting descriptors

Game Shop Crash

Dec02

Game Shop is a cute little episodic SitCom that takes place in a mall video game store. Episode six below is all about none other than Crash Bandicoot!

[youtube http://www.youtube.com/watch?v=hQljh1wY5SM]

The production even invited me to cameo as the guy talking about Crash at the end, but alas, I was out of town for the holidays. /cry

If you liked this post, follow me at:

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By: agavin
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Revenge of the Han Dynasty

Nov30

Restaurant: Han Dynasty

Location: 3711 Market st, Philadelphia PA. tel. (215) 222 3711

Date: November 21, 2012 & November 26, 2014

Cuisine: Szechuan Chinese

Rating: Spicy Goodness

Every year, we Gavins converge on Philadelphia for the annual ThanksGavin, and every year it starts out with the “Wednesday night dinner.” This time around, we ended up at Han Dynasty, a downtown Szechuan Chinese restaurant. I love Szechuan, but rarely see it. In China, I’ve had meals that were so spicy delicious that your life flashed before your eyes.

Han Dynasty is a new breed of American Chinese restaurant, more hip by far than your typical Chinese eatery.

The menu. The red border is not only auspicious, but prognostic — of the heat!

Knowing we were up for some Szechuan, I dragged some Riesling across the country in my handy winecheck bag.

Parker 92, “The detail, refinement, and lift that characterize the best of 2007 were reason enough, Rebholz said, for him to essay some residually sweet Riesling, otherwise, I’d rather leave that to the Mosel vintners. The 7.5% alcohol of his 2007 Riesling Spatlese Vom Buntsandstein indeed puts one in mind of the Mosel, as well as on notice that this will be wine of delicacy and very high residual sugar. It is also impressively endowed with ripe quince and wafting lily and gardenia perfume, and manages to keep its sweetness balanced so as not to tip into sheer confection, but instead to exhibit seamless purity and nectar-like lusciousness. It should be worth watching for a dozen or more years, and in fact I would personally not even care to revisit it for 6-8 years.”

Not your usual Chinese chinz.

Even the tea comes in stylish (probably Japanese, from the look of them) teapots.

We ordered up a deluxe ($30 a person) tasting menu for 16.

Vegetable fried dumplings. The vegetarian variant of your standard potsticker. These were probably the most disappointing dish, but then again, these puppies are always better with pork.

Spring Rolls.

Chinese hot wings, ordered off the happy hour menu.

Double Dragon Punch. Brandy, rum, amaretto, homemade orgeat, orange, pineapple & lemon juices. The ultimate Scorpion Bowl!

Champagne (style) wine also goes great with spicy Chinese.

Spicy Crispy Cucumber. Beware anything at Han Dynasty that has “spicy” in the name. These were delicious and crunchy, but drowned in chili oil — not that I minded.

Dumplings in Chili Oil. Even hotter. These fiery little fellows burn straight down the gullet.

Scallion Pancake. Not spicy, but observe the lovely red tint to the sauce!

This super sweet Auslese from my cellar went perfectly with all the chili. Quince preserves, baked apple, lily, gardenia, and hints of caramel and vanilla mark the nose of the Prum 2007 Wehlener Sonnenuhr Riesling Auslese. With richness yet delicacy and lift it saturates the palate with rich fruit, liquid flowers, vanilla cream, and savory, saline, shrimp shell reduction-like mineral essences. This intense, pure, subtly and truly nobly botrytized Auslese has umami with a capital “U.”

Wonton soup. Not hot, but had a little bit of peppery kick.

Rice helps cool the palette.

Little clams in spicy black bean sauce. Yum. This wasn’t too spicy, although you can see those Szechuan peppers hiding in there.

Dan Dan Noodles. This isn’t the crazy hot traditional version of the dish. Sure, it had plenty of heat, but it also had a nice sweet nutty sesame taste.

Another view.

We had the pork on the side, like high end baco-bits.

Sesame noodles. Same noodles as the dan dan, without the pork or chili sauce. Much nuttier in flavor.

Smoked duck. The duck was probably tea smoked duck, as it had that pastrami-like flavor. Controversial, as some didn’t like that vibe. I did.

Han Dynasty’s take on Honey Walnut Shrimp. These generous shrimp were crazy tempura fried and then glazed with a honey sauce and walnuts. Great rendition of the dish.

Hot shrimp with asparagus. Not a ton of shrimp, but some heat.

This was a special. Lobster in garlic sauce. Yum yum delicious. The lobster itself was perhaps a hair overcooked, but the sauce was amazing and the crustacean was perched on a bed of rich noodles…

Which allowed them to be soaked by the sauce. Yowzie!

Ma Po Tofu. One of my favorite dishes in general, and while this rendition was a touch too salty, it was still fabulous.

Eggplant w/ Garlic Sauce. These were not only very spicy, but had a delicious smokey garlic taste.

String Beans w/ Minced Pork. Fantastic version of this classic.

Pea Leaves w/ Garlic. Another great classic vegetable treatment.

Hot sauce style beef. Stir fried with cabbage and celery in an authentic Sichuan chili oil hot sauce!

Kung Pao style chicken. Peanuts, celery, and chili peppers. Excellent version of the classic.

Scallion Style chicken. Stir fried in hoisin and oyster sauce with onions and scallions. Not so spicy.

Cumin style lamb. Cumin-crusted and stir fried with bell peppers, dry peppers, and onions. Strongly flavored of cumin as you’d suspect with a nice heat. This was excellent, although it wasn’t as good as a cousin of the dish I once had in western China that was drier, on sticks. That one was bright red and relentlessly, throat burningly hot. It was also one of the best lamb dishes I’ve ever had.

Scallion Style beef. Mild and tasty.

Salt and pepper style chicken. Delicately battered and served on a bed of minced pepper and onion.

Salt and pepper fish. Also good, with a bit of heat.

This unusual white wine from Campagnia went pretty well too.

Another special. Whole stripped bass in sweet and sour chili sauce.

The sauce was, you guessed it, hot! But amazing.

Another special, dry fry style shrimp. These puppies were heavily fried (yum) and doused in a healthy dose of chili oil, then stir fried (again).

Spicy Hot Pot. Beware, like most Han Dynasty food, it was hot two ways (temperature and spicy). There was all sorts of goodness in there. Mostly chicken and a bit of seafood. This had some schezuan peppercorns.

The chefs at work: playing with fire!

This was a fantastic Chinese feast. Sure, it burned through my whole GI for 36 hours, but it was worth it. A worthy addition to the catalog of great Wed night ThanksGavin openings. Commenting two years later, and many many great Chinese meals under my belt, I’d have to say this is solid Schezuan style food, a tad modernized, and good stuff. One complaint on my second go (2014) was that they brought all the food in two giant waves, an “appetizer” and “entree” wave. The first time each item came out more or less on its own. This is way too many dishes for a big barrage.

See the rest of the ThanksGavin here.

For more Philly dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese Food, Han Dynasty, hot pepper, Sichuan, Szechuan Chinese, ThanksGavin, Wine

WOW Endgames – Cataclysm

Nov28

The Cataclysm Collector’s Edition contents

For the record, like many others, I stopped playing during the last six months of Lich King (who needed to run ICC more than 20-30 times?) and came back for Cataclysm. I discovered what is now my least favorite era of WOW.

Getting There

I didn’t even like leveling in Cataclysm. The zones were boring. I hated Vashj’ir for it’s annoying 3D travel and vast size. The others were just uninspired. Only Uldum was decent.

The Big Distraction

I suspect that the designers blew their wad on the giant world revamp. Every zone in Azeroth got an update, some quite dramatic, and all of the quests were redone. But I never saw any of this — except flying overhead. With four toons from 60-80, I wasn’t about to go level a new one. I didn’t even try out the new starting zones (Goblin and Worgen, although I heard they were good). If Worgen had been Horde (like they should), I might have tried them.

The old world got a facelift, or hatchet job…

Talent’s Last Stand

The talent trees got another huge overhaul, but this time instead of adding 5 new talent points, Blizzard took away 30! Level 85 characters had 41 talents, which wasn’t so bad except it reduced the emotional reward given at each level. Still, I understand how the prospect of 76 points could be overwhelming from a design and user standpoint. More substantially, Blizzard introduced a more formal choice of specialization. Instead of merely investing points in various trees, you had to pick your preferred tree. Along with this came certain mutually exclusive abilities and resources.

On the plus side, this allowed the designers the freedom to work on the specs in more isolation without having to place signature spec abilities deep into the trees. By Pandaria, it allowed even greater differentiation of specs. On the minus, this change continued a trend toward homogenization. There was a feeling under the old system, even if illusionary, that you could create an interesting hybrid between two specs. No more.

The new, post diet, Warlock talent trees

Reforging to Sameness

A number of gearing innovations were introduced with Cataclysm. In the BC and LK eras, the number of affixes (different stats and attributes possible on gear) had expanded considerably. The game has a lot of gear specs: plate tanks, plate dps, plate healing, mail spell dps, mail melee, mail ranged, mail healing, leather healing, leather spell dps, leather melee, leather tanking, cloth healing and cloth dps. In the old days, the designers ignored some, like bear tanks, but with making every spec viable came the need to provide them gear.

With Cataclysm, the designers tried to reduce this gear proliferation and consolidate stats. For example, the new “mastery” stat, basically good for every spec, but does something different for each. It might improve healing for a Holy Priest and damage for a Shadow Priest.

To make more gear useful to more players Blizzard introduced the reforging vendor. This allowed players to exchange one secondary stat on an item for another secondary stat. For example, if you had an item with crit and mastery, but want more haste, you could take half the mastery off and turn it into haste. This was reversible and modifiable.

This allowed almost any gear that fit your basic spec to be adjusted to fit your overall itemization. The downside was that it made gear increasingly by the numbers. Individual items used to matter more. You sought out the Azuresong Mageblade or the Core Hound Tooth. After Cataclysm, if the item had a higher ilevel (item level) and fit your spec at all, it was likely better. This meant that you stopped caring so much about the individualitem and its stats and more about its ilevel.

The reforging vendor allows you to play with the stats on your gear

The End of the Silhouette

Vanilla, BC, and LK WOW never allowed the modification of gear appearance. Other games had dyes and methods of cosmetic alteration, but in WOW, the gear actually looked good, and because each class had unique tier gear, it was usually possible at a glance to tell how good (or at least dedicated) a player was. In fact, when I first started playing I was really impressed by the way your character slowly improved visually. At first, you dressed in rags, and slowly but surely you got cooler looking (with a few setbacks). I, like most players, chose function over form, and sometimes had a patchwork appearance.

Cataclysmchanged all that by introducing Transmogrification. The transmorg vendor, would for a fee, make any piece of gear look like any other of the same type that you owned (i.e. you couldn’t make a bow look like a sword). Suddenly, your best gear was disconnected from your best-looking gear. The cool part of this was that old gear, which often looked very cool or nostalgic, was useful again as a template for appearance. It also allowed characters to construct unified thematic sets without compromising function. Negatively, the specific new gear you got became even less memorable. It was just ilevel and stats.

You can now make any gear look like pretty much any other gear

Normal Mode is Back

Cataclysm about faced the dungeon difficulty trend from LK. Normal mode level 85 dungeons had some challenge, and Heroics had a new key: gear level. You couldn’t enter them (via the Dungeon Finder) without having a certain gear level. This meant you actually had to run the normal ones. Which was good.

They weren’t really that hard and they had some decent gear. Plus, each faction had a tabard you could wear to gather reputation. Two of these dungeons were favorite Vanilladungeons that got a refresh and new level 85 modes: Shadow Fang Keep and Dead Mines.

Uldum featured this cool outside dungeon (shades of ZF and ZG) called The Lost City of the Tol’vir

The Return of CC

Heroic difficulty was another matter. While Cataclysm Heroic’s weren’t as brutal as BC Heroics, they were actually kinda difficult. They often required a bit of crowd control (CC) and knowledge of boss strategies. Again, not anywhere near that from the BC and Vanilla era, but a lot harder than in LK.

In guild runs, this was no probably and actually quite fun. But the problem was that most people didn’t run dungeons in guild groups, they used the Dungeon Finder. Heroics with the Dungeon Finder became torture. They were just a bit too hard for most random groups. They required you know the fight. Many good players reacted to this by dropping group as soon as anything went wrong. This happened prior to the Dungeon Finder, but social factors kept it more in check. Now, one wipe and your best player or two fled, leaving you to replace them by random chance.

At the time, I thought my problem was that after facerolling dungeons in LK, it was hard to go back to a challenge, but I think it had as much to do with the interaction of the Dungeon Finder. Pugs with no invested social connection are not well geared to face and learn to overcome challenges.

Justice/Valor Points

The badge system reached more or less final form: which wasn’t badges at all, but points. Instead of a constantly expanding collection of currencies, Blizzard converted the badges into two types of points (presumably the badge->point thing was for better granularity) and instituted several policies. With the release of new tiers, any remaining currency in the better currency (Valor) was converted into the lesser (Justice). Old Valor Gear was then made available for Justice Points. New gear went into the Valor Vendor. You earned Justice via dungeons (easy) and Valor by dailies and raiding (harder). Both currencies gained a weekly cap to discourage hardcore players from grinding out too much at once.

Blizzard experimented with different methods of Valor awards for non-raiders: first Heroic completed of the day, then up to 7 Heroics per week. The later was designed to remove the “need” to run one Heroic every day, but somehow turned out to discourage running as many of them.

This latest evolution worked well. Valor gear was very good, and could be purchased approximately one item every two weeks (if you maxed out your weekly cap). There was too little Justice Gear. For single spec classes (like my Warlock) the currency was useless after about two weeks — until a new tier landed a bunch of formerly top gear in the Justice Vendor. For non-raiders, Valor points were too hard to cap.

The elite can slay Deathwing, which is pretty cool

Guild Loyalty

Another successful new system was the expansion of the guild system. With Cataclysm, guilds as an entity gained reputation, levels, achievements, perks and more. Doing “work” (quests, dungeons, profession work, etc) started earning you reputation with your guild and the guild itself experience. The guild could then level up, earning members various guild perks. Certain achievements could open up guild rewards. The perks and rewards were actually pretty sweet although not usually related to performance per-se. Things like: faster running while dead, shorter hearth teleport timer, 10% more reputation, and a mass resurrection spell.

Overall, the system felt rewarding. You definitely wanted to be in a guild, and one that was pretty high level at that. The speed of leveling was reasonable and worked even for my tiny and fairly inactive guild.

The guild reward window: lots of cool stuff

Reputation Redux

Cataclysm‘s end game reputation grinds kept me occupied for a few weeks. There were some decent epic items and a few cool mounts. Most reputations had some dailies to help them along, or there were always dungeon runs. But they didn’t last forever, after about a month, I pretty much maxed them all out.

PVP + Dailies, oh my

Blizzard tried world PVP for a fourth time with Tol Barad. It was a lot like Wintergrasp, including the same kind of loot piñata boss. I felt obligated to run the boss once a week, but couldn’t have cared less about the PVP.

It also had a PVE rep and hub with a whole bunch of dailies. This was a pretty extensive 2-3 week grind-a-thon but awarded a couple of worthwhile things at exalted. Then it was done.

The Tol Barad outside world PVP zone. Pretty much just good for its loot filled tasty creme boss.

Archeology Fail

Instead of adding yet another crafting profession, like BC and LK, Cataclysm added a fourth optional profession all players could train: archeology. This turned out to be a rather boring, albeit, time consuming distraction. Making you travel is a time-proven form of cheap WOW gameplay (lots of holidays feature “tour the world” activities). Theoretically, Archeology could earn you cool items, but at launch it did so in a maddeningly tedious fashion.

Archaeology gets you all too familiar with this little gizmo.

Raiding as Usual

My guild fell apart at the end of LK and my new one consisted of mostly casual players, so I didn’t raid much at all during Cataclysm. I suffered from near burnout and never mustered the energy to try pugging anything or finding a raiding guild.

About a month after the expansion shipped I ran out of any way to progress my character without raiding. So I stopped playing.

Trolls again?

A few months in, Blizzard added two new 5 man dungeons with better gear. But I’d seen them both before: the troll raids Zul’Gurub and Zul’Aman, just repurposed as 5 man dungeons. I tried a couple of times to run them, but they suffered from the same problem (as the Heroics) of pug wipes.

I stopped playing one more time.

The return of the trolls: Zul’Gurub!

Molten Front

Blizzard tried again with the Molten Front, a new raid (I didn’t try it) and a daily quest hub and reputation. I ground out rep for a week or two and grew bored.

I stopped again, and didn’t return until Pandaria.

Burn your eyes out on the bland looking Molten Front

Gone for Good?

Without a raiding guild, the majority of endgame progression was unavailable. Sure, I could have continued mindlessly running the same dungeons to gather valor points, but what was the point of getting new better gear if I wasn’t facing any new encounters? I just didn’t feel motivated. This time around, I didn’t bother with alts, the boring 80-85 zones put me off.

Late in the expansion, Blizzard introduced the Raid Finder, an attempt to do for raids what the Dungeon Finder did for dungeons. I never tried it out, but it’s possible, probable even that had this been around at Cataclysm launch, I would have played longer and had more to do.

But as it was, Cataclysm suffered from a diffuse focus spread throughout the world, frustrating Heroic pugs, over homogenization, and a general lack of newness. Had I played too long? Or was it the content itself?

I assumed it was me… until Mists of Pandaria…

WOW Endgame series: Vanilla, Burning Crusade, Lich King, Cataclysm, and Pandaria.
or read about Mists of Pandaria leveling.
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Deathwing lunches on a tasty tower

By: agavin
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Posted in: Games

Tagged as: Blizzard Entertainment, Cataclysm, Video Games, Warcraft, World of Warcraft, World of Warcraft: Cataclysm

ThanksGavin 2012

Nov26

It’s that time of year again, time to loosen your belt buckle and sit down for the annual ThanksGavin!

The table is set.

And decorated.

The libations begin with this bubbly.

And the real deal, Grand Cru Burgundy. Parker 95, “This saturated and dark colored wine, with its extraordinarily spicy nose of sweet red and black fruits, sent me soaring. This massive, intense, broad-shouldered, masculine, structured, and chewy wine is crammed with super-ripe, rich, and layered blackberries, cassis, licorice, earth, and Asian spices. As if that were not enough, its dense fruit comes roaring back after expectoration, lingering on the palate for nearly a minute. This is an extraordinary Clos Vougeot! Projected maturity: 2006-2014. Bravo! to Jacques Lardiere and Pierre-Henri Gagey.”

And this 2006 1re Cru, which was younger and brighter than its older sibling, but still delicious.

The first of the two birds comes off the BBQ, cripsy!

Parker 93, but tasted like a 98, “The classic 1997 Barbaresco Santo Stefano is evolved and flamboyant. A medium ruby/garnet color with an amber edge is followed by a sweet perfume of black cherries, tobacco, leather, spice box, licorice, and tar. Full-bodied, with a creamy texture, superb concentration, and an exquisite finish, it can be drunk now or cellared for 15+ years.”

Here is the full spread. Most of this hard work is by our tireless chefs: my mom and aunt.

Cranberry sauce, the jelly-like kind.

A kale salad with pine nuts, pomegranate seeds, and optional parmesan.

Parker 94, “The 2001 Bocca di Lupo is a wine which demonstrates that the Aglianico grown in the northwestern part of Puglia, just a short distance from the Basilicata, can compete with the best of Italy’s south. Smoky and balsamic on the nose with intense and expansive notes of raspberries and blackberries, cloves, mint, and high-roast coffee, its packed, strappingly muscular, and dense flavors continue in a seamless flow over the palate, softening as they move but still totally mouth-filling and explosively powerful. The only regret is that these wines are released too early and will probably be drunk too early as well – this is a bottle which I would not touch until 2007, and it will still be going strong in 2020.”

A tangy-spicy cranberry chutney.

Balsamic glazed beets.

Parker 90, “The 2003 Chianti Refina Riserva exhibits a similarly sweet, open nose along with plenty of vibrant, super-ripe dark fruit, outstanding length and lovely overall balance in a style that is plump and accessible without sacrificing the wine’s underlying structure. It is made from 90% Sangiovese, with the remaining 10% divided among several other varietals, and aged 24 months in French oak barrels.”