A Cocktail for Fall – The Kentucky Moose

A classic drink with a maple twist

As Autumn has comfortably settled in for those of us in the Northern hemisphere, I think it’s the proper time to share a recipe that I devised at work, because of one of the more unique ingredients I’ve used personally, maple syrup. Long story short, at Prosperworks we name releases after foods, and when possible, we make cocktails to celebrate them.

This was my contribution, the Kentucky Moose. So named for its roots in the Kentucky Mule, and well, I know there are a lot of moose in Canada.


Sidenote: I feel the need to say that while maple syrup can be appreciated year round, there’s something about cooling weather (or at least the idea of cooling weather here in California) that makes reaching for that opaque plastic jug of maple syrup that much more appealing.

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The Over Half a Year Gone By Update

Another 6 months, another update. I won’t make any promises, but I did want to share what other things have been going on. I can’t say it has been “everything is nuts” (even though it is) because about half of what’s on my plate has been thrust upon me…. by myself.

I mean, work at the startup is pretty busy, but it isn’t so insane that it’s taking up all my time.

I’ll get the two big projects which I don’t want to let interfere with my food stuff too much, and then we’ll get back to the real update.

I’ve been publishing twice a week for maybe a month now on my Chronicles of Frank Dieselwang blog, a ludicrous, satirical take on the terrible erotica that has really captured the public eye in recent years. I’d kind of like to cash in on that someday.

If you’re into that and a healthy dose of social justice undertones, this might be the blog for you.


The other project I’ve found myself in is the blogger in residence for Hunny Bunny Burlesque (aka Hunny Bunny & her Hot Toddies). So far I’ve interviewed three burlesque dancers, as well as the Skylark’s bartender. It was pretty awesome being able to geek out over cocktails. And hanging out with gorgeous ladies is pretty nice too.

Yeah, it’s a rough life.


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Happy New Year!

I hope you are all enjoying yourself, in the fashion that suits you best.

May the troubles of 2014 be softened with the new year, and may your successes continue to drive you all to a better 2015.

For my own part tonight, I’ll be hanging out with the cat.


Geekonomic Stimulus–Music Edition: Scott Bradlee & Postmodern Jukebox Eviction Tour Show at Slim’s

A review of vintage take on modern music, and terrible phone quality photos

In spite of the ever increasing cost of living, I’m thankful to live and work in the SF Bay Area due to the fact that so many cool people come here to have awesome events.

One of these events that is very near the top of that list, and definitely the top of the list for, at the very least, this latter half of 2014 at least is the Scott Bradlee & Postmodern Jukebox Eviction Tour, and I was absolutely stoked to be there on hand for their San Francisco stop (@ Slim’s), ready to listen to their awesome covers of mostly modern pop music in a truly inspired vintage style. If you haven’t heard of them yet, I highly recommend you hop over to Scott’s YouTube channel and get ready to get hooked, because that channel is made of magic and amazingness.


On to the show itself. In a nutshell, it was everything I wanted in a live show:

  • The show was true enough to the original material that I never thought “What the heck are they doing?”
  • Yet enough added material that made attending in person worthwhile.
  • Fantastic style, great looking cuts on the handsome men and the ladies
  • A stylish and engaging MC to boot
  • Audience participation encouraged at the right times
  • A nice bit of storyline and great sense of immersion
  • Pointed recognition of the often forgotten instrumentalists (Adam Kubota on Bass, Chip Thomas on Drums for the west coast tour portion, and I could not hear the names of the sax player or trombones, if someone wants to chime in I’ll amend this)
  • And not in the least, a phenomenal opening act.

That opening act was Kate Davis, a brilliant bass player with a gentle, otherworldly voice. Possessed of fast, precisely placed fingers, and a keen insight of how to work a crowd by musical choice and personality, she won over the crowd in less than a song and thirty seconds, and she continued to win, harder and faster to the point that I almost didn’t want her to leave. Which she didn’t so yay! Really good job with sharing her original songs with us. I’m definitely going to be following her work in the future.

The killer finisher was her cover of Blister in the Sun. I’m not sure why it is on some other guy’s soundcloud, so if you’re reading this Kate, if you want me to take it down, I definitely will!

I will take this point to apologize for phone quality pictures not exactly close to the stage as well.


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Homemade Sriracha: Extra Garlic, Extra Hot Edition

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This isn’t the first time I’ve given homemade sriracha a go (it’s my second) but while I really like my first attempt, it ended up being more of more pourable and sour-tangy hot sauce than the thick pasty sriracha that people are more familiar with.

So, conveniently my dad was growing many big fat jalapeno and Fresno peppers growing in his garden that were getting red on the vine that he didn’t know how to consume, so I made it a win win and got his permission to try making some more sriracha.

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Big Bad Con & Food Trucks Review 2014

Basically my first taste of Fate Core Accelerated, Tokyo Brain Pop, and a whole lot of Dungeon World

Last weekend I had the good fortune to attend Big Bad Con 2014, and it was a blast. A whole weekend of hanging out with gamers, trying out a few new things, and really getting a feel for Dungeon World, one of my favorite systems that I’ve had some reasonable success in running but felt I was missing out on.

It was especially nice to be back since I missed the 2013 con, which I hear was similarly awesome. No joke, I have not taken the 2012 badge from my trunk since I attended that year.

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It is also definitely worth mentioning that not only is it fun, it’s for a good cause as a combination RPG Convention as well as a charity drive, this year collecting 485 pounds of food for the Alameda CC Food Bank.

Now for some reviews and summarizing!

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Geekonomic Stimulus Portland Edition: Day 3-Lots of Lattes, Shopping in Sellwood, and Eats in the Northeast (of Portland)

Cellar Door, Sellwood, Portland Bottle Shop, Sock Dreams, 24th and Meatballs, and Pie Spot

Alright, making time for another installment of Geekonomic Stimulus, this time day three of my trip to Portland. Here’s day one and day two.

So after waking up from the splendid foldout couch in the basement, after tooling around a bit at Tristan’s house, I had the pleasure of joining her and her husband for a trip to get some coffee at Cellar Door.

I can say this with complete honesty, this was the best latte I had ever had in my life. I would not say I’m exactly a connoisseur of lattes, or even a frequent drinker of one, but I’ve had my share, and this one stands out on top.

It is now the latte that I have and will judge all future lattes against.

Coffee #5 by the way.


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Geekonomic Stimulus Portland Edition: Day 2– Less alliteration this time.

Breakfast, Bridges, Ducks, Beer, BPAL, Board Games, & Wild Ice Cream Combinations.

Hey folks, another post continuing my Geekonomic Stimulus tour of the Pacific Northwest.

I don’t think I could ever get tired of looking at the Willamette River. I have to say I was truly lucky to have so many sunny days on my trip there. I suppose it could get a bit gloomy most of the year but still, all that water has to make up for it.

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Cooked to Order Commission–Nana’s Tofu Stew

I love being given a challenge in the kitchen, especially when it comes to inclusive eating. I’m an omnivore, but I definitely feel the conflict of The Omnivore’s Dilemma as I want to be a more responsible, ethical, and sustainable eater.

Jacques Nyemb of Not So Super Comics gave me a great challenge when he requested I devise a “Grannies Tofu Stew” recipe to accompany his comic, This Bites, the tale of the conundrums of Jasper, the vegan protagonist who has an unfortunate run in with a glam rock vampire, which leads to further problems… And of course, the first step to tackling these issues is to get a grip, and down a bowl of Nana’s Tofu Stew.

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When I think of a stew that a vegan grandma would make for one’s dearly loved grandchild, I approached this task with making a dish that was warm, comforting, and of course, featured tofu front and center. In addition to the tofu, here were two things that immediately came to mind as I started visualizing how to approach this dish.

One, I would use miso to increase the depth and savory character of the stew. Two, I would use tofu cubes, some of it fried into cubes, some of it simply uncooked, and both briefly processed to give the soup some good texture before frying it up again to give it some good flavor.

The tried and true mirepoix was given a bit of a twist by using spicy pickled carrots, and provided the aromatics of the dish.

And finally, to increase the warmth of the dish, turmeric was the main spice component, and as a bonus, added a lovely yellow hue to the final product.

Here are some of the ingredients, two and a half packages of tofu (1.5 packages fried, half a package not fried), one huge onion, three small red potatoes (one regular sized russet would do just as well), homemade spicy pickled carrots and peppers, celery stalks, garlic, and two tablespoons of red miso.

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Not pictured, but will make an appearance later: Maggi Seasoning Sauce, turmeric powder, and vegetable oil for frying.

And if you don’t pickle your own carrots, simply use two medium carrots, and add a half teaspoon of cayenne pepper in the middle of cooking (see recipe card later for guidance).

Get started by doing the tasks that don’t require you to rush. I started by making the mirepoix.

Dice the onions.

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Then two carrots, or the equivalent in pickled carrots. Or some combination. Nana needs to be flexible in times of need!

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And finally the celery. Toss it all into a big bowl for later.

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If you have some other pickled veggies laying around feel free to chop that up and add it as well. Here are some bishop’s hat pepper, onion, and garlic. If you don’t have it, don’t sweat it.

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Mince at least 3 cloves of garlic (I prefer 5). That’s right, take that vampires. Or maybe omit just this once in case you don’t want to accidentally kill your grandson. Vampirism, how does it work? I guess it depends on which vampire populated universe you live in.

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The other step before time becomes and issue is prepping the tofu. If you’ve got a trusty food processor, A few pulses with each kind of tofu will work wonderfully. If all you have is a knife, just dice the tofu as well.

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Ah, some nicely fried tofu.

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Transformed into something else entirely.

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Now that the veggies have been cut and the tofu processed, it’s time to get started with the cooking.

First, the tofu. Also ready the Maggi seasoning (or soy sauce or Bragg’s Liquid Aminos), and vegetable oil.

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Place a pot onto your range and put over high heat (the heavier the pot, the better). When the pot is heated well (it’s uncomfortable putting your hand a few inches over the bottom of the pot for more than a few seconds) splash in a generous two tablespoons of vegetable oil to coat the bottom of the pot, then add in a piece of tofu. If it sizzles, you’re good to add the rest of the tofu. If not, wait a minute and try again.

Add a teaspoon of turmeric, and two teaspoons of Maggi Seasoning (or what have you).

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Keep stirring gently to evenly cook the tofu for a few minutes, then carefully remove tofu into a large bowl for later. Lower the heat for now if you’re slow, otherwise rush on to the next step.

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You may have some tofu still stuck to the bottom of your pot, but that’s totally fine. Time still is of the essence however. Bring the heat back up if necessary and splash in another tablespoon or two of vegetable oil to coat the bottom of the pot.

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Add your mirepoix and sautee for a minute or two, scraping up any tofu clinging to the bottom of the pot as you go.

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Then add the garlic, as well as any pickled chili peppers or onions you may be using.

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Continue to toss the vegetables until fully cooked but not overly softened, another three minutes or so. Now would be a good time to add a teaspoon of cayenne pepper if you don’t happen to have spicy carrots already in your recipe.

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Add the tofu back.

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Then cover with water and bring to a boil.

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While the soup is coming to a boil, dice your potatoes.

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Once the soup has come to a boil, add potatoes and lower temperature to a simmer.

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Continue to simmer until the potatoes have softened to a pleasantly texture to bite into or even falling apart if the case you’re using a russet.

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Once the potatoes have softened, it is time to use the miso.

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Turn the knob to low, and add the miso into a large wide mouthed cup. A measuring cup works well.

Spoon some of the hot liquid of the soup into the cup and using spoon or some chopsticks, mash and stir until the miso becomes a slurry, and pour back into the soup. This may take a few repetitions.

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And that’s it, turn off the heat, let cool.

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Then serve while warm, the way a caring grandmother would.

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Enjoy, and don’t let the vampires bite. Or do like Nana, and fight back!

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While I’m supplying the recipe below already, I have to give a plug to Jacques’ Kickstarter for Not So Super Comics. Not only is he trying to kickstart the printing of some excellent comics, he’s trying to Kickstart some excellent comics which take leaps and bounds in increasing the inclusiveness and diversity of the medium. And he’s even paid the artists already. So if you wanted to add a bit of something special to your bookshelf, I can’t recommend backing his Kickstarter highly enough.

And if you don’t want to do it for me, do it for Nana. You’ll even be able to get a special recipe card featuring the work of David De Grand.


Nana’s Tofu Stew

  • One huge onion, or two medium onions
  • Two large stalks of celery (or three short ones)
  • Two medium carrots*
  • Three small red potatoes or one regular russet potato, finely diced
  • Three to five cloves of garlic
  • Two packages of firm tofu, drained, pressed, and cut into cubes. Shallow fry at least one package’s worth of cubes until golden brown and drain on paper towels.
  • Two tablespoons of Maggi Seasoning (or soy sauce or some other alternative if you need to be gluten free)
  • One teaspoon turmeric
  • Vegetable oil for frying
  • One teaspoon cayenne pepper*
  • Two tablespoons of red miso paste.
  • *Optional, pickled onions and chili peppers, finely chopped

*If you happen to pickle your own spicy carrots, you can use those and omit the cayenne pepper

  1. Dice your onion, celery and carrots and set aside.
  2. Throw both types of tofu, shallow fried and the unfried tofu into a food processor and pulse until broken up, or coarsely chop with a knife, and set aside.
  3. Set a large heavy pot over high heat, and add in two tablespoons of vegetable oil to coat the bottom of the pot. Once oil starts to shimmer, toss in a small piece of tofu. If it starts to crackle, add the rest of the tofu.
  4. Add turmeric and Maggi Seasoning, and cook for a few minutes, tossing gently in the oil. Remove to a large bowl and set aside.
  5. Add a tablespoon of oil to the now empty pot. Once oil shimmers, add in the diced onion, celery and carrot and cook for a minute or two.
  6. Add garlic and any other pickled vegetables.
  7. Continue to cook for a few more minutes until the vegetables are fully cooked (but not fully softened.
  8. Add the processed tofu (reserved from step 2) to the pot and enough water to cover everything. Bring to a boil again.
  9. Add potatoes and lower heat to a simmer.
  10. Simmer until the potatoes can be bitten into easily.
  11. Turn heat to low.
  12. Add miso to a large cup and ladle some of the cooking liquid into it. Whisk the miso liquid mixture into a slurry, then add back to the soup.
  13. Cool and serve immediately, or store until ready to eat.

Pickled Peppers and Carrots

Making use of Bishop’s Crown peppers and getting a spicy surprise!

Sometimes, first impressions can deceive you. Here is such a story for your reading pleasure.

My aunt gave my family an interesting plant I had never seen before, a Bishop’s crown pepper, a truly fun and unique looking pepper, of a rather mild heat with a pleasant fruity flavor, I ranked them as basically mini bell peppers with extremely thin flesh in terms of usefulness, so perhaps for stuffing. I did read some accounts of how they were quite hot and I dismissed them immediately from my first hand knowledge.

Not wanting to stuff several little peppers I decided to take a page out of Michael Ruhlman’s book, as I tend to, and make a pickled pepper, and take advantage of it to use up some of the massive amount of carrots I had laying around the house due to an ill advised grocery shopping decision.

To make a long story short, after going through the whole process of prepping, brining and pickling the pepper carrot mixture and giving a piece an experimental bite to see how much the mildness had improved, my eyes immediately started watering and I started looking for some milk.

I’m not going to say they were magically heated  up by the salt, they were probably hot to begin with, but it was quite a shock.

But while the results turned out differently than expected, they were not unwelcome in the slightest. The heat infused carrots were a special revelation, and diced up and used in a mirepoix, they add a delicious kick to soups.

For those of you who probably don’t have a Bishop’s Crown Pepper plant available, I bet red jalapenos would work in a pinch. If using legitimately hot peppers like Serranos, you might have to cut back on the amount of peppers, or add some filler peppers like poblanos or bell peppers. Anyway, I’ll try those out later.

In the meantime, here’s how to make it.

The proper combination of vegetables for picking is more art than science honestly, the science comes with the brine. In this case I used nearly two carrots, 15 bishop’s crown peppers, a medium red onion and a head of garlic.

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