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    <title>baffo's New Writeups</title>
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    <updated>2008-08-11T22:56:59Z</updated>
<entry><title>Homemade Stir-Fry Oil (idea)</title><link rel="alternate" type="text/html" href="http://everything2.com:80/user/baffo/writeups/Homemade+Stir-Fry+Oil"/><id>http://everything2.com:80/user/baffo/writeups/Homemade+Stir-Fry+Oil</id><author><name>baffo</name><uri>http://everything2.com:80/user/baffo</uri></author><published>2008-08-11T22:56:59Z</published><updated>2008-08-11T22:56:59Z</updated>
<content type="html">If you decide to make any type of garlic oil, please remember that it can become the cosy home of a &lt;a href=&quot;/title/bacterium&quot;&gt;bacterium&lt;/a&gt;, your best friend &lt;i&gt;clostridium botulinum&lt;/i&gt;, a microrganism that produces a deadly toxin called &lt;a href=&quot;/title/botulin&quot;&gt;botulin&lt;/a&gt;, which in turns produces a very characteristic and dangerous syndrome called &lt;a href=&quot;/title/botulism&quot;&gt;botulism&lt;/a&gt;. The botulinum likes moist, &lt;a href=&quot;/title/anaerobic&quot;&gt;anaerobic&lt;/a&gt; (that is, oxygen free), &lt;a href=&quot;/title/basic&quot;&gt;basic&lt;/a&gt; places, just like garlic and &lt;a href=&quot;/title/peppers&quot;&gt;peppers&lt;/a&gt; in oil.&lt;br&gt;Even heating the oil does not really cut it, because the botulinum is very hardy. And this is why you should stay away from home-made garlic preserved in oil, or home-made garlic flavored oil. Commercial packers acidify the garlic.
&lt;p&gt;
&lt;small&gt;(source: &lt;i&gt;&lt;a href=&quot;/title/On+Food+and+Cooking&quot;&gt;On Food and Cooking&lt;/a&gt;&lt;/i&gt;: The Science and Lore of the Kitchen by Harold McGee) and a msg from &lt;a href=&quot;/title/shaogo&quot;&gt;shaogo&lt;/a&gt;.&lt;/small&gt;
</content>
</entry><entry><title>quake putty (thing)</title><link rel="alternate" type="text/html" href="http://everything2.com:80/user/baffo/writeups/quake+putty"/><id>http://everything2.com:80/user/baffo/writeups/quake+putty</id><author><name>baffo</name><uri>http://everything2.com:80/user/baffo</uri></author><published>2008-06-01T11:34:10Z</published><updated>2008-06-01T11:34:10Z</updated>
<content type="html">It is just &lt;a href=&quot;/title/putty&quot;&gt;putty&lt;/a&gt;, like &lt;a href=&quot;/title/blue+tack&quot;&gt;blue tack&lt;/a&gt;. But, people in &lt;a href=&quot;/title/California&quot;&gt;California&lt;/a&gt; call it quake putty because they use it to prevent &lt;a href=&quot;/title/tchotchke&quot;&gt;valuable things&lt;/a&gt; from falling out of shelves when a small &lt;a href=&quot;/title/quake&quot;&gt;quake&lt;/a&gt; hits. Beloved by museum conservators and collectors of &lt;a href=&quot;/title/Precious+Moments+figurines&quot;&gt;Precious Moments figurines&lt;/a&gt;.
&lt;p&gt;
Of course, if the quake is really strong, things may &lt;i&gt;still&lt;/i&gt; fall out of shelves. But then, if the quake is really strong, shattered &lt;a href=&quot;/title/Swarowski&quot;&gt;Swarowski&lt;/a&gt; swans could easily be the least of your troubles.
&lt;p&gt;
&lt;small&gt;An unintentionally funny picture of a woman with unintentionally funny hair demonstrating the amazing power of a specific brand of quake putty can be found here: http://www.gotputty.com/images/women.jpg&lt;/small&gt; </content>
</entry><entry><title>Valve Unveils Steam Cloud (event)</title><link rel="alternate" type="text/html" href="http://everything2.com:80/user/baffo/writeups/Valve+Unveils+Steam+Cloud"/><id>http://everything2.com:80/user/baffo/writeups/Valve+Unveils+Steam+Cloud</id><author><name>baffo</name><uri>http://everything2.com:80/user/baffo</uri></author><published>2008-05-31T14:32:37Z</published><updated>2008-05-31T14:32:37Z</updated>
<content type="html">a headline, posted today on &lt;a href=&quot;/title/Slashdot&quot;&gt;Slashdot&lt;/a&gt;. The content of the article is not what interests me at the moment, though. What is most impressive is that most of the words in the headline are used in a highly technical sense, very few people would have been able to understand this sentence five years ago, probably nobody would have understood it ten years ago, and I suspect that nobody will understand it ten years from now.
&lt;p&gt;
So, &lt;a href=&quot;/title/Valve&quot;&gt;Valve&lt;/a&gt; unveils &lt;a href=&quot;/title/Steam+Cloud&quot;&gt;Steam Cloud&lt;/a&gt;. Or, if you prefer,
&lt;blockquote&gt;the &lt;a href=&quot;/title/Valve+Corporation&quot;&gt;Valve Corporation&lt;/a&gt; software company, famous among other things for developing &lt;a href=&quot;/title/Half-Life&quot;&gt;Half-Life&lt;/a&gt;, unveils (metaphorically speaking, since we are talking about software and servers hidden somewhere in a datacenter) an extension to its existing &lt;a href=&quot;/title/Steam&quot;&gt;Steam&lt;/a&gt; game content distribution technology, while making an oblique reference to &lt;a href=&quot;/title/cloud+computing&quot;&gt;cloud computing&lt;/a&gt;, something that is not really well defined but is currently the target of much investment and speculation.&lt;/blockquote&gt;
&lt;p&gt;
This sentence is to contemporary life what a joke about&amp;hellip;</content>
</entry><entry><title>culture shock through washing dishes (thing)</title><link rel="alternate" type="text/html" href="http://everything2.com:80/user/baffo/writeups/culture+shock+through+washing+dishes"/><id>http://everything2.com:80/user/baffo/writeups/culture+shock+through+washing+dishes</id><author><name>baffo</name><uri>http://everything2.com:80/user/baffo</uri></author><published>2008-04-09T11:46:06Z</published><updated>2008-04-09T11:46:06Z</updated>
<content type="html">It is probably safe to assume that dishes are washed all over the world. You can get a soapy, warm feeling just by thinking about all those foamy suds and clattering silverware. But it is not safe to assume that everybody washes them in the same way.
&lt;br&gt;
I was washing the dishes at my friend's house (no, I don't do this professionally, it was just &lt;a href=&quot;/title/male+bonding&quot;&gt;something that needed to be done while having a friendly chat&lt;/a&gt;), and he suggested that I did not need to rinse them.
&lt;p&gt;
Get this: his method of washing dishes consists in running them through a sink of hot soapy water, scrubbing with a sponge and then drying them off with a kitchen towel. That's it. I said &quot;&lt;i&gt;but this would leave a film of soapy water all over your stuff&lt;/i&gt;&quot;, and I used the tone of shocked horror that I reserve for people that wear &lt;a href=&quot;/title/socks+and+sandals&quot;&gt;socks and sandals&lt;/a&gt; and consider cardboard an acceptable packaging for wine. And he countered that that was OK.
&lt;br&gt;
I had to restrain myself from jumping up and down while screaming that he was&amp;hellip;</content>
</entry><entry><title>Achiote (person)</title><link rel="alternate" type="text/html" href="http://everything2.com:80/user/baffo/writeups/Achiote"/><id>http://everything2.com:80/user/baffo/writeups/Achiote</id><author><name>baffo</name><uri>http://everything2.com:80/user/baffo</uri></author><published>2008-02-27T13:46:50Z</published><updated>2008-02-27T13:46:50Z</updated>
<content type="html">A dark red, intensely dark red, food colouring and flavoring used in South American and &lt;a href=&quot;/title/Mexican+cuisine&quot;&gt;Mexican cuisine&lt;/a&gt;.
&lt;p&gt;
Particularly necessary for the &lt;a href=&quot;/title/cochinita+pibil&quot;&gt;cochinita pibil&lt;/a&gt;. Usually sold under the form of a thick red, crumbly paste in small packets produced by grinding together annatto, &lt;a href=&quot;/title/oregano&quot;&gt;oregano&lt;/a&gt;, &lt;a href=&quot;/title/cumin&quot;&gt;cumin&lt;/a&gt;, &lt;a href=&quot;/title/clove&quot;&gt;clove&lt;/a&gt;, &lt;a href=&quot;/title/black+pepper&quot;&gt;black pepper&lt;/a&gt;, &lt;a href=&quot;/title/garlic&quot;&gt;garlic&lt;/a&gt;, and salt. Colored red by the &lt;a href=&quot;/title/annatto&quot;&gt;annatto&lt;/a&gt; seeds, it stains like nobody's business. Before use it is turned into a liquited by adding something acidic, like vinegar or lemon juice.
&lt;p&gt;
It is not particularly expensive, as the ingredients are not, and at any rate a little bit goes a long way.</content>
</entry><entry><title>anobii (thing)</title><link rel="alternate" type="text/html" href="http://everything2.com:80/user/baffo/writeups/anobii"/><id>http://everything2.com:80/user/baffo/writeups/anobii</id><author><name>baffo</name><uri>http://everything2.com:80/user/baffo</uri></author><published>2008-02-08T19:52:45Z</published><updated>2008-02-08T19:52:45Z</updated>
<content type="html">The &lt;b&gt;Anobii&lt;/b&gt; service, accessible at &lt;tt&gt;http://www.anobii.com/&lt;/tt&gt; is a &lt;a href=&quot;/title/Web+2.0&quot;&gt;Web 2.0&lt;/a&gt; service (in case such things exist) that focuses on books. Books you own, books you have borrowed, books you would like to read or to own.&lt;p&gt;

Briefly said, this multilingual service allows you to build a big list of books called your &lt;i&gt;shelf&lt;/i&gt;. You add books by either inserting their &lt;a href=&quot;/title/ISBN&quot;&gt;ISBN&lt;/a&gt; code or by searching for title or author. The ISBN way is vastly more convenient, since each ISBN refers to a certain &lt;a href=&quot;/title/edition&quot;&gt;edition&lt;/a&gt; by a specific &lt;a href=&quot;/title/publisher&quot;&gt;publisher&lt;/a&gt;. 

You can add data to each of the books that are on your shelf, including 
&lt;ul&gt;
&lt;li&gt;how you got the book: purchase, borrowing, gift (Anobii users do not steal books)
&lt;li&gt;whether and when you have started  reading it, and whether and when you have finished the book
&lt;li&gt;a private and a public remark
&lt;li&gt;a set of &lt;a href=&quot;/title/tag&quot;&gt;tag&lt;/a&gt;s
&lt;li&gt;an evaluation on a 1-5 scale
&lt;li&gt;whether you have rented the book, to whom and when it should come back
&lt;li&gt;whether you are willing to swap it
&lt;/li&gt;&lt;/li&gt;&lt;/li&gt;&lt;/li&gt;&lt;/li&gt;&lt;/li&gt;&lt;/li&gt;&lt;/ul&gt;&amp;hellip;</content>
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