tag:blogger.com,1999:blog-81242533729520262052024-03-14T15:42:47.873-06:00The Crooks in the Lot<blockquote>The scriptures are laid before thee, yea, and all things denote there is a God;<br>
yea, even the earth, and all things that are upon the face of it, yea, and its motion,<br>
yea, and also all the planets which move in their regular form<br>
do witness that there is a Supreme Creator.
<br>
<br>
—Alma 30:44</blockquote>Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.comBlogger732125tag:blogger.com,1999:blog-8124253372952026205.post-45480416680503402672022-11-07T21:51:00.000-07:002022-11-07T21:51:19.872-07:00Egyptian Hieroglyphs<div style="text-align: justify;">
Back when I was drawing our names in Mayan hieroglyphs <span style="color: #f1c232;">[1]</span>, I briefly considered doing the same thing but with Egyptian hieroglyphs. I was ultimately deterred because the rules for writing in Ancient Egyptian are a lot more rigid and I didn't want to have to draw every single glyph that I wanted to use. Furthermore, a full royal name in Egyptian consists of <i>five names</i>. This is called a <i>fivefold titulary</i> or <i>royal protocol</i>.<span style="color: #f1c232;">[2]</span> The first name, or Horus Name, is written inside a <i>serekh</i>, which represents the palace. It is called the Horus name because a falcon, the symbol of the Egyptian god Horus, is typically depicted on top of or nearby the <i>serekh</i>. The second name is also called the Nebty Name. <i>Nebty </i>means "two ladies" and refers to two goddesses, Nekhbet and Wadjet, who are heralds of Upper and Lower Egypt, respectively. The <i>nebty </i>name is typically preceded by a symbol that combines the symbols of the two goddesses (a vulture and a cobra) sitting on top of two baskets. The third name, or Golden Horus Name, is usually preceded by the falcon symbol perched on the symbol for gold. The last two names, the Throne Name (or <i>praenomen</i>) and the Personal Name (or <i>nomen</i>; <i>i.e.</i>, "birth name") are written inside of <i>cartouches </i>(also called <i>shen </i>rings). The Throne Name is accompanied by the glyphs for a sedge and a bee (implying kingship over both the valley and delta regions of Ancient Egypt) while the Personal Name is accompanied by the glyphs for a duck and the sun (meaning "son/daughter of Ra").<br />
<br />
So, what changed? Why am I drawing the Egyptian hieroglyphs now? Well, I noticed that Wikipedia has a script for writing hieroglyphics, so I simply figured out how to use it and then copied the pictures. Let me tell you how it works.<br />
<br />
<a name='more'></a>First, I transliterated our names. With a few exceptions, Ancient Egyptians generally transliterated names by assigning single-letter hieroglyphs (called <i>uniliteral signs</i>) to the letters of foreign names. In rare cases they would use hieroglyphs that represented two or three letters (called <i>biliteral </i>and <i>triliteral signs</i>, respectively).<span style="color: #f1c232;">[3]</span> The example given on Wikipedia is the name for Ptolemy. The Ancient Egyptians transliterated his name as <i>p-t-w-l-m-y-s</i>.<span style="color: #f1c232;">[4][5]</span> So I transliterated our names as follows (I've included the Gardiner numbers <span style="color: #f1c232;">[6]</span> in parentheses; I'll explain the punctuation further down):<br />
<ul>
<li>Matthew: <i>mꜥtḥyw </i>(G17-D36:X1-V28-M17-M17-G43)</li>
<li>Leann: <i>ryꜥn</i> (D21-M17-M17-D36:N35)</li>
<li>Lillian: <i>riryꜥn</i> (D21-M17-D21-M17-M17-D36:N35)</li><li>Lincoln: <i>rynkꜣn</i> (D21-M17-M17-N35:V31-G1-N35)</li><li>Levi: <i>ry</i><i>ꜥy</i> (D21-M17-M17-G1-M17-M17)</li>
<li>Crook: <i>krwḳ</i> (V31:D21-G43-N29)</li>
</ul>
I used these for our Personal Names. For the rest I used various translations of our names.<span style="color: #f1c232;">[7]</span> For our Horus Names I chose:<br />
<ul>
<li>Matthew: <i>mesentiu </i>(F31-S29-N35:X1*Z4-T19-Z3-A21A), which is the title of the blacksmiths of Horus who made harpoons, spears, etc. ("spear maker" being one of the possible meanings of my last name <span style="color: #f1c232;">[8]</span>)</li>
<li>Leann: <i>m khetiu Utchā</i> (Aa15-M3:Aa1*X1-D54-G21-A40-Z3-Aa22-I14), which means "follower of a warrior god" (a translation of Leann's maiden name)</li>
<li>Lillian: <i>nuḥeb-t</i> (N35:G43-V28-D58-X1-M9), which means "lily" </li><li>Lincoln: <i>beqi mui</i> (D58-N29-M17-M17-D54-N35A-M17-M17-W24:Z2), which means "descending water"</li><li>Levi: <i>Ȧmen pet-<i>ȧ</i> m<i>ā</i>biu</i> (M17-Y5:N35-C12-Q3:X1-A1-V20:V20:V20-M17-M17-A1-Z3), which means "God is my judge"</li>
</ul>
For our Nebty Names I chose:<br />
<ul>
<li>Matthew: <i>nui</i> (N35:U21:W24-G43-M17-M17-Z7:D38), which means "shepherd"</li>
<li>Leann: <i>nefer-t āu-t</i> (F35-I9:D21:X1-Y1V-D36-S38-G43), which means "beautiful scepter"</li>
<li>Lillian: <i>sa-t Ȧmen</i> (G38-X1:H_SPACE-M17-Y5:N35-C12), which means "daughter of God"</li><li>Lincoln: <i>ari ukha</i> (D4-A40-G43-M12-G1-F40-N20:N20:N20), which means "maker of hooks"</li><li>Levi: <i>kheriu</i> (W12:D21-M17-M17-Z7-Y1:Z2), which means "last" (because he's the last child)</li>
</ul>
For our Golden Horus Names I chose various translations of our last name: <br />
<ul>
<li>Matthew: <i>ȧmi āui-sem-t</i> (Z11-D36:D36-O34:X1:N25), which means "dweller [in the] hills"</li>
<li>Leann: <i>ȧmi mer</i> (Z11-U7:N25), which means "dweller [in the] mountains"</li>
<li>Lillian: <i>ȧmi pekhar ur</i> (Z11-F47:D21-G36:N36), which means "dweller [in the] great bend" (<i>i.e.</i>, the river bend)</li><li>Lincoln: <i>hebu</i> (O4-D58-G41), which means "messenger"</li><li>Levi: <i>uputi</i> (F13:Q3-G43-X1:D54), which means "envoy"</li>
</ul>
And for our Throne Names I chose translations of our first names:<br />
<ul>
<li>Matthew: <i>uṭen Ȧmen</i> (G43-X1:W24-G54-M17-Y5:N35-C12), which means "gift of God"</li>
<li>Leann: <i>baba kher khaȧnȧ</i> (E10-Z7*N21:Z4*Z1-Aa1:D21-M12-G1-M17-S3-M17-G43-A3-Z3), which means "meadow with grace"</li>
<li>Lillian: <i>ānkh Ȧmen</i> (S34-M17-Y5:N35-C12), which can mean "oath of God" <span style="color: #f1c232;">[9]</span></li>
<li>Lincoln: <i>ȧmi b<i>ā</i>n </i>(Z11-D58-D36:N35:N36), which means "dweller [in the] pool"</li><li>Levi: <i>khnem</i> (W9-N35:G43), which means "joined"</li></ul><div style="text-align: justify;">To properly arrange the hieroglyphics, I used <a href="http://aoineko.free.fr/index.php?lang=en">http://aoineko.free.fr/index.php?lang=en</a>. The rules are as follows:</div>
<ol>
<li>It only allows you to write left to right, not right to left, or top to bottom (more on that later).</li>
<li>Enter the Gardiner numbers you want in sequence from left to right, separating each with a hyphen (-).</li>
<li>If you want one character to appear on top of another, separate them with a colon (:) instead of a hyphen.</li>
<li>If you want two small characters to appear side by side (<i>i.e.</i>, side by side over or under another, larger character), separate them with an asterisk (*) instead of a hyphen.</li>
<li>To start on a new line, add a space, an exclamation point, and another space without hyphens ( ! ) before writing more Gardiner numbers.</li>
</ol>
I'll walk you through one. According to the dictionary I'm using, to write <i>mesentiu</i> I need F31, S29, N35, X1, Z4, T19, Z3, and A21A.<span style="color: #f1c232;">[10]</span> To represent them all horizontally, I would simply insert hyphens between them all (F31-S29-N35-X1-Z4-T19-Z3-A21A), which yields:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QBNiWPOjX8w/T7HlwWBmVpI/AAAAAAAAB5M/E1ZkeksAsuc/s1600/Mesentiu+All+Linear.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QBNiWPOjX8w/T7HlwWBmVpI/AAAAAAAAB5M/E1ZkeksAsuc/s1600/Mesentiu+All+Linear.png" /></a></div>
<br />The N35 glyph is thin enough that we can fit the X1 and Z4 glyphs under it. First, to put the X1 under we use the colon (F31-S29-N35:X1-Z4-T19-Z3-A21A), which yields the next image:</div><div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rIojho4hRrg/T7Hlwl6HpsI/AAAAAAAAB5U/gzT-zcB8NEc/s1600/Mesentiu+With+X1+Under+N35.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rIojho4hRrg/T7Hlwl6HpsI/AAAAAAAAB5U/gzT-zcB8NEc/s1600/Mesentiu+With+X1+Under+N35.png" /></a></div>
<br />Then to move the Z4 glyph in under the N35 glyph, next to the X1 glyph, we use the asterisk (F31-S29-N35:X1*Z4-T19-Z3-A21A), which gives us the glyphs laid out the way they should be:</div><div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AC3b_m5t09w/T7Hlw8f6SwI/AAAAAAAAB5c/iWdYIOo-xcc/s1600/Mesentiu+With+X1+and+Z4+Under+N35.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AC3b_m5t09w/T7Hlw8f6SwI/AAAAAAAAB5c/iWdYIOo-xcc/s1600/Mesentiu+With+X1+and+Z4+Under+N35.png" /></a></div>
<br />If I wanted to write <i>mesentiu</i> again on the next line, I would use the exclamation point flanked by spaces on either side (F31-S29-N35:X1*Z4-T19-Z3-A21A ! F31-S29-N35:X1*Z4-T19-Z3-A21A), which gives us two lines of hieroglyphs:</div><div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-P9Q3sXOY3Ok/T7Hm_UZfuqI/AAAAAAAAB5k/d-sKgd0Ix_c/s1600/Mesentiu+on+Two+Lines.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-P9Q3sXOY3Ok/T7Hm_UZfuqI/AAAAAAAAB5k/d-sKgd0Ix_c/s1600/Mesentiu+on+Two+Lines.png" /></a></div>
<br />One last thing. If you need to turn a glyph sideways, just add V to the end of the Gardiner number (<i>e.g.</i>, Y1V will turn Y1 so that it is vertical). This only works for glyphs that are allowed to be vertical.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">That should be enough for you to draw the hieroglyphs you want.<br />
<br />
That website will let you add the cartouche, but it doesn't do a very good job. And it won't let you add the <i>serekh</i>. So for the last part, I used the Wikipedia Sandbox.<span style="color: #f1c232;">[11]</span> The wiki code for generating a fivefold titulary is:<br />
<blockquote class="tr_bq">
<code>{{hiero/5Fold|horus=<hiero>Your Horus Name here</hiero>|nebty=<hiero>Your Nebty Name here</hiero>|goldenhorus=<hiero>Your Golden Horus Name here</hiero>|praenomen=<hiero>Your Throne Name here</hiero>|nomen=<hiero>Your Personal Name here</hiero>}}</code></blockquote>
You can simply copy and paste this into the edit window, insert the code for your hieroglyphics, and hit <b>Preview</b>. After that I did a screen capture <span style="color: #f1c232;">[12]</span> and used GIMP to line up the separate components so they looked like a fivefold titulary that might be found at an archaeological site.<br />
<br />
So, without further ado, here they are. First, my fivefold titulary:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjcsfkBEzaTadSAVx65jO7f6zTts-Lm2MJ4lCmg8_8xG2xJnP03Hbl7bn1WaZaoj6PbqItLUl_gooj4fVKVsXrhvxIrNVl53hPNbVnOMelf-4EPCZDkgFQFWkO2hj5Lk5yCq3kfx4A-NCHWtBarGeNVg0oWlS9y4I8vTMIvzQaJs1U8M37lxf0RerlA/s366/Matthew's%20Name%20in%20Egyptian%20Hieroglyphs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="352" data-original-width="366" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjcsfkBEzaTadSAVx65jO7f6zTts-Lm2MJ4lCmg8_8xG2xJnP03Hbl7bn1WaZaoj6PbqItLUl_gooj4fVKVsXrhvxIrNVl53hPNbVnOMelf-4EPCZDkgFQFWkO2hj5Lk5yCq3kfx4A-NCHWtBarGeNVg0oWlS9y4I8vTMIvzQaJs1U8M37lxf0RerlA/s320/Matthew's%20Name%20in%20Egyptian%20Hieroglyphs.png" width="320" /></a></div>
<br />
And here's Leann's:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmafVq1SHOdn9oo5mJL0HEgZ5QAWblCpb8zZqpP7cpAMiJ_TJKAQM1bgXcYdzF8w4ncLk9bOnlmm6tGfwILGOQbzFUQh733an3xBSMsYyCMEodZtQLsHBgLyLZaVf8yTIeiuuXAgWZ99fVkZosjA4AiJOSuY-MKNCHIzwRJqWFvigKOH_7zEMvxZZ6g/s431/Leann's%20Name%20in%20Egyptian%20Hieroglyphs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="431" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmafVq1SHOdn9oo5mJL0HEgZ5QAWblCpb8zZqpP7cpAMiJ_TJKAQM1bgXcYdzF8w4ncLk9bOnlmm6tGfwILGOQbzFUQh733an3xBSMsYyCMEodZtQLsHBgLyLZaVf8yTIeiuuXAgWZ99fVkZosjA4AiJOSuY-MKNCHIzwRJqWFvigKOH_7zEMvxZZ6g/s320/Leann's%20Name%20in%20Egyptian%20Hieroglyphs.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
<br />Lilli's:</div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35EO6-nIKhZjS9T0BwLvssTh3TJ5ZZvRq_vO4yZIb9V8YxsTEv9Nw0W7ouY5EY73KPlB8TI1krujIf0SO2t0E_K97uU0w8FQOLUIEPxV1RPjvLnPL01tdOB7fV4wSuOylSvpssXMq5DBxMZoyc5tFHvgIz7IbSIhq4lBKS5s3R17mkYQQ3q0Nwg1vaw/s379/Lillian's%20Name%20in%20Egyptian%20Hieroglyphs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="379" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35EO6-nIKhZjS9T0BwLvssTh3TJ5ZZvRq_vO4yZIb9V8YxsTEv9Nw0W7ouY5EY73KPlB8TI1krujIf0SO2t0E_K97uU0w8FQOLUIEPxV1RPjvLnPL01tdOB7fV4wSuOylSvpssXMq5DBxMZoyc5tFHvgIz7IbSIhq4lBKS5s3R17mkYQQ3q0Nwg1vaw/s320/Lillian's%20Name%20in%20Egyptian%20Hieroglyphs.png" width="320" /></a></div>
<br />Lincoln's:</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReoS-Ud8lCFTwPNLYy7aEkNlCkItcn_83TMBKHPc1M94nnjz0lGwX9QLU-f8BgSG0-4mMyE9xpTrloJMtpYcnJFiYRT7L4GkVM10BzLpoo-_RJSnZzTIoYATZc8YLzRh_O7-C9e5lrMYtLZn6VjUhIwLLdTvKziR71hoQ58Bn9J5F-hCWx9yuoXOgYA/s405/Lincoln's%20Name%20in%20Egyptian%20Hieroglyphs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="355" data-original-width="405" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReoS-Ud8lCFTwPNLYy7aEkNlCkItcn_83TMBKHPc1M94nnjz0lGwX9QLU-f8BgSG0-4mMyE9xpTrloJMtpYcnJFiYRT7L4GkVM10BzLpoo-_RJSnZzTIoYATZc8YLzRh_O7-C9e5lrMYtLZn6VjUhIwLLdTvKziR71hoQ58Bn9J5F-hCWx9yuoXOgYA/s320/Lincoln's%20Name%20in%20Egyptian%20Hieroglyphs.png" width="320" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And finally Levi's:</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhsMZo04-l-eHoXBvRQ9jucDv9CqNMUMIxw67vhI0Ty16WAgg34QBxA2L30GGfzPjLL7tpC8cmu3SKPoMKiOPuaX3lVtpNM9R0t3qb37bKeBU0gh30jmYqs7APwvRbf-tNYxb9ogSopKZefXlCNxZFLp3STR2ngDZkNV5mkDWXW6iF1DX99gdJ-5J-g/s363/Levi's%20Name%20in%20Egyptian%20Hieroglyphs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="363" data-original-width="348" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhsMZo04-l-eHoXBvRQ9jucDv9CqNMUMIxw67vhI0Ty16WAgg34QBxA2L30GGfzPjLL7tpC8cmu3SKPoMKiOPuaX3lVtpNM9R0t3qb37bKeBU0gh30jmYqs7APwvRbf-tNYxb9ogSopKZefXlCNxZFLp3STR2ngDZkNV5mkDWXW6iF1DX99gdJ-5J-g/s320/Levi's%20Name%20in%20Egyptian%20Hieroglyphs.png" width="307" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Egyptian can be written right to left, top to bottom; left to right, top to bottom; top to bottom, right to left; or top to bottom, left to right. To know what direction to read, simply observe the human and animal characters. If they're facing left, read left to right; if they're facing right (like Lilli's is), read right to left. If the characters are in rows, read horizontally. If the characters are in columns, read vertically. Here's my fivefold titulary in the vertical format:<span style="color: #f1c232;">[13]</span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01SYfX_bvXaOq-hPCI20Tno1wBChvU-1dXFBPJMCQRqYW_-FHkwxfSrUzfoXA-M-FONr53kP7TduVnHb3w-aPSNocM4lOotWcH-ds61aX8duZ0_msegaoiuW_FjzHBXq4Z93vLG9z-fV7ENFMeKGU0u-j0_fAt3ey-ImZ-S9FUxatATnmuSaR-FqAxQ/s368/Matthew's%20Name%20in%20Egyptian%20Hieroglyphs%20(vertical).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="325" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01SYfX_bvXaOq-hPCI20Tno1wBChvU-1dXFBPJMCQRqYW_-FHkwxfSrUzfoXA-M-FONr53kP7TduVnHb3w-aPSNocM4lOotWcH-ds61aX8duZ0_msegaoiuW_FjzHBXq4Z93vLG9z-fV7ENFMeKGU0u-j0_fAt3ey-ImZ-S9FUxatATnmuSaR-FqAxQ/s320/Matthew's%20Name%20in%20Egyptian%20Hieroglyphs%20(vertical).png" width="283" /></a></div><div style="text-align: justify;"><br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See <a href="http://gookumpucky.blogspot.com/2010/12/mayan-hieroglyphs-part-i.html">here</a>, <a href="http://gookumpucky.blogspot.com/2010/12/mayan-hieroglyphs-part-ii.html">here</a>, <a href="http://gookumpucky.blogspot.com/2010/12/mayan-hieroglyphs-part-iii.html">here</a>, <a href="http://gookumpucky.blogspot.com/2011/01/mayan-hieroglyphs-part-iv.html">here</a>, <a href="http://gookumpucky.blogspot.com/2011/08/mayan-hieroglyphs-part-v.html">here</a>, <a href="http://gookumpucky.blogspot.com/2013/10/mayan-hieroglyphs-vi.html">here</a>, and <a href="https://gookumpucky.blogspot.com/2020/03/mayan-hieroglyphs-part-vii.html">here</a>. These will also suggest meanings for our first names.<br />
<br />
<span style="color: #f1c232;">[2]</span> See <a href="http://en.wikipedia.org/wiki/Fivefold_Titulary">http://en.wikipedia.org/wiki/Fivefold Titulary</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> See <a href="http://en.wikipedia.org/wiki/Egyptian_uniliteral_signs#Uniliteral_signs">http://en.wikipedia.org/wiki/Egyptian uniliteral signs#Uniliteral signs</a>, <a href="http://en.wikipedia.org/wiki/Egyptian_biliteral_signs">http://en.wikipedia.org/wiki/Egyptian biliteral signs</a>, and <a href="http://en.wikipedia.org/wiki/Egyptian_triliteral_signs">http://en.wikipedia.org/wiki/Egyptian triliteral signs</a>.<br />
<br />
<span style="color: #f1c232;">[4]</span> See <a href="http://en.wikipedia.org/wiki/Egyptian_hieroglyphs#Simple_examples">http://en.wikipedia.org/wiki/Egyptian hieroglyphs#Simple examples</a>.<br />
<br />
<span style="color: #f1c232;">[5]</span> Note that Egyptian technically didn't have any symbols for vowels, though <i>w</i> is sometimes transliterated as <i>u</i> and <i>y</i> is sometimes transliterated as <i>ii</i> (since it's really two <i>i</i> glyphs).<br />
<br />
<span style="color: #f1c232;">[6]</span> You can find the Gardiner numbers at <a href="https://en.wikipedia.org/wiki/List_of_Egyptian_hieroglyphs#V">https://en.wikipedia.org/wiki/List of Egyptian hieroglyphs</a>.<br />
<br />
<span style="color: #f1c232;">[7]</span> I used <a href="https://archive.org/details/egyptianhierogly01budguoft/mode/2up?ref=ol&view=theater">this Ancient Egyptian–English Dictionary</a> (warning it's nearly 800 pages long). It lists words by their transliteration, followed by their notation in Ancient Egyptian hieroglyphics, followed by the translation in English. So you'll have to search for the English word you want.<br />
<br />
<span style="color: #f1c232;">[8]</span> See my post entitled <a href="http://gookumpucky.blogspot.com/2010/11/whats-in-name.html">What's in a Name?</a><br />
<br />
<span style="color: #f1c232;">[9]</span> It can also mean "(Eternal) Life of God".<br />
<br />
<span style="color: #f1c232;">[10]</span> All of the hieroglyphs in Gardiner's Sign List can be found at <a href="http://www.mediawiki.org/wiki/Extension:WikiHiero/Syntax#Gardiner.27s_sign_list">http://www.mediawiki.org/wiki/Extension:WikiHiero/Syntax#Gardiner's sign list</a>. Note that the dictionary uses more symbols than are found in Gardiner's Sign List. Before the dictionary proper begins, there is a list of the hieroglyphs, their phonetic values, and a description. Simply find the symbol in that list and then choose a hieroglyph from Gardiner's Sign List that falls into the same category and is similar in form.<br />
<br />
<span style="color: #f1c232;">[11]</span> Available at <a href="http://en.wikipedia.org/wiki/Wikipedia:Sandbox">http://en.wikipedia.org/wiki/Wikipedia:Sandbox</a>.<br />
<br />
<span style="color: #f1c232;">[12]</span> That's Ctrl+Alt+PrtSc on a PC (following which you paste in a raster graphics editor like MS Paint or GIMP). On a Mac it's Cmd+Shift+4 (following which you click and drag the mouse over the area you want to grab and the image is saved onto the desktop).<br />
<br />
<span style="color: #f1c232;">[13]</span> There is no way to get the aoineko.free.fr site or the Wikipedia Sandbox to draw your glyphs facing right or in columns; you'll have to do that manually.<br />
<br />
<b>Image attributions:</b><br />
<br />
The individual hieroglyphs were drawn by S. Rosmorduc, G. Watson, and J. Hirst, and are released under the GFDL (see <a href="http://aoineko.free.fr/index.php?lang=en">here</a>, scroll to the bottom).<br />
<br />
The outlines of the <i>cartouches</i> are by Bryan Derksen and are available at <a href="http://en.wikipedia.org/wiki/File:Hiero_Ca1.svg">http://en.wikipedia.org/wiki/File:Hiero Ca1.svg</a> and <a href="http://en.wikipedia.org/wiki/File:Hiero_Ca2.svg">http://en.wikipedia.org/wiki/File:Hiero Ca2.svg</a>.<br />
<br />
The outline of the <i>serekh</i> is by M0tty and is available at <a href="http://en.wikipedia.org/wiki/File:Srxtail2.svg">http://en.wikipedia.org/wiki/File:Srxtail2.svg</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-176788462819207912021-08-14T16:32:00.008-06:002021-08-14T16:32:43.350-06:00Book Review: The Adventures of Arabella Ashby Trilogy<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/d/dd/Karte_Mars_Schiaparelli_MKL1888.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="394" data-original-width="713" height="238" src="https://upload.wikimedia.org/wikipedia/commons/d/dd/Karte_Mars_Schiaparelli_MKL1888.png" width="430" /></a></div><br />I originally became aware of this series when I read the short story, "The Wreck of the <i>Mars Adventure</i>" in <i>Old Mars</i>, an anthology of stories about Mars, edited by George R. R. Martin and Gardner Dozois. This introduces the setting, where space is filled with breathable air. This means that ordinary sailing ships can be modified to sail between celestial bodies. The short story describes the first attempt to sail to Mars and was rather enjoyable. The <i>Arabella</i> trilogy is set later in the same world. The author's intent was to write a clockpunk <span style="color: #f1c232;">[1]</span> regency novel.<span style="color: #f1c232;">[2]</span> I was intrigued by the idea and thought that Leann might like that concept, so we started reading them together.<span style="color: #f1c232;">[3]</span> The books in the trilogy are: <i>Arabella of Mars</i>, <i>Arabella and the Battle for Venus</i>, and <i>Arabella the Traitor of Mars</i>.</div><div style="text-align: justify;"><br /></div><a name='more'></a><div style="text-align: justify;">All three books are from the point of view of Arabella Ashby, a human woman who was born and raised on a plantation on Mars. But don't let the setting fool you. Arabella is not a 19th Century heroine. She is a fully-fledged 21st Century social justice warrior (SJW). She has no character flaws <span style="color: #f1c232;">[4]</span>; those are reserved for all the other characters and (more importantly) the backwards society she is stuck trying to fix. All three books have the same basic plot: something happens that threatens Arabella's happiness. Her friends and/or family tell her to leave it alone. But each time Arabella recklessly runs away, sails around the solar system, takes ridiculous risks that always work out in her favor (she has no character flaws, so she cannot make a mistake, either), and eventually wins the day, proving her critics wrong. All that really changes are the details.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">There are certainly some things to recommend this book. In the rare instances where a character uses profanity it is censored, like this: b—k!<span style="color: #f1c232;">[5]</span> And though unchaste thoughts are sometimes hinted at, the characters never <i>do</i> anything unchaste. Really, the first two books are fine reads despite Arabella's lack of character growth and some things that are too unbelievable (even for sci-fi).<span style="color: #f1c232;">[6]</span> Things really go off the rails in the third book, though. This is when Arabella's SJW credentials really start to shine. Arabella meets Prince George, who is clearly a facsimile of Donald Trump. George is fat, greedy, undeserving of his political power, and bigoted against native Martians (who look like giant crabs) and native Venusians (who look like giant frogs). Arabella immediately forms a Resistance <span style="color: #f1c232;">[7]</span> against Prince George, stopping just short of wearing a pink hat.<span style="color: #f1c232;">[8]</span> Naturally, she is eventually able to defeat him because of his avarice and vainglory. I personally find anachronistic characters, like Arabella, to be supremely irritating, but if you can overlook that (and you don't mind having to explain that real people make lots of mistakes and often get things wrong morally and politically), then these books would be fine for pre-teen and teenaged girls.<br />
<br />
<hr />
<b>Notes:</b><br />
<br /><span style="color: #f1c232;">
[1]</span> <i>Clockpunk</i> is a subgenre of science fiction where modern technology (like spaceships and computers) are replicated using springs and gears (such as you might find inside a mechanical watch).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[2]</span> Regency novels are set during the time when George IV ruled as the prince regent of England, after his father, George III, was deemed unfit to rule (1811–1820 in the strictest sense, but sometimes extended to 1837, when George IV died). It was followed by the Victorian Era. The most recognizable regency novels are those written by Jane Austen. Notable events during this era include the Napoleonic War and the "year without a summer".</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[3]</span> I was wrong. Leann got bored with them pretty quickly. I guess the love story part was just too bland and unappealing.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[4]</span> Actually, Arabella has many character flaws but the author thinks they are virtues. She never fixes those flaws (how can you improve upon perfection?), so she never experiences any growth. There's a name for this kind of character: <a href="https://en.wikipedia.org/wiki/Mary_Sue">Mary Sue</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[5]</span> blank!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[6]</span> Like Arabella being able to pass herself off as a boy while working on a commercial ship.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[7]</span> See <a href="https://en.wikipedia.org/wiki/The_Resistance_(American_political_movement)">here</a> and <a href="https://en.wikipedia.org/wiki/Protests_against_Donald_Trump">here</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[8]</span> See <a href="https://en.wikipedia.org/wiki/Pussyhat">here</a>.<br />
<br />
<b>Image attributions:</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Martian canals is by Giovanni Schiaparelli, available at <a href="https://commons.wikimedia.org/wiki/File:Karte_Mars_Schiaparelli_MKL1888.png">https://commons.wikimedia.org/wiki/File:Karte Mars Schiaparelli MKL1888.png</a>.</div>Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-8444040007412878722021-08-14T15:00:00.004-06:002021-08-14T16:32:52.513-06:00Book Review: The Spiderwick Chronicles<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://cdn.pixabay.com/photo/2018/06/10/08/46/door-3465980_960_720.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://cdn.pixabay.com/photo/2018/06/10/08/46/door-3465980_960_720.jpg" width="320" /></a></div><br />There are quite a few children's books and young adult books that came out while I was in college and working on my doctorate that I never found the time to read. One such series was <i>The Spiderwick Chronicles</i>. In reality, I'd heard of the books, but I wasn't really aware of the series until the movie came out. Since moving back to Utah, I've been listening to books on CD when I travel to and from work. So, rather than read these books, I listened to audio recordings. The first five books were read by Mark Hamill. The three "beyond" books were read by Andrew McCarthy.<br />
<br />
<a name='more'></a><b>My verdict: </b>I didn't realize that these books were so short. The first four books ended right when it seemed like the action was just getting going. (No wonder they turned all five into a single movie.) The characterization and world building also felt like the authors were just scratching the surface. I guess they can't get too deep, considering the target age group. The last book in the main series wrapped things up nicely, but also left an opening for future installments. So it was more than a bit jarring when the "beyond" books switched to a completely new set of characters. The "beyond" books just weren't as compelling. For one thing, there is a running gag that you shouldn't make promises to fairies because they'll hold you accountable. The main character constantly makes promises to fairies and then fails to keep them. This might be acceptable if they were onerous tasks, but they're not. In one case, he just has to give a fairy creature some food and he never does. Ultimately it feels like these promises are put off so that they can be used as a plot point later on, not because failing to keep promises is a character flaw. Also, I found it frustrating that the final book was called "The Wyrm King" but the term "wyrm king" was only used once, and almost at the end of the book. The rest of the time they called it a "dragon king" or a "hydra".<span style="color: #f1c232;">[1]</span><br />
<br />
Mark Hamill did a great job as a reader (though some of his voices sounded suspiciously like Yoda). Andrew McCarthy wasn't as great: his New Jersey accent frequently sneaks through (which is inappropriate since the characters are in Florida); he fails to give the characters different voices (except in a few cases where it's readily apparent that the differences were created in post-production); and he frequently fails to appropriately convey the emotions that the characters are experiencing.<br />
<br />
<hr />
<b>Notes:</b><br />
<br /><span style="color: #f1c232;">[1]</span> The idea of a fairy creature equivalent to a <a href="https://en.wikipedia.org/wiki/Rat_king">rat king</a> is pretty interesting, though.<br />
<br />
<b>Image attributions:</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Fairy tree is by artyangel, available at <a href="https://pixabay.com/photos/door-fairy-garden-miniature-fantasy-3465980/">https://pixabay.com/photos/door-fairy-garden-miniature-fantasy-3465980/</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-47415382615705705082021-05-30T22:04:00.003-06:002021-05-30T22:04:58.435-06:00Book Review: The Remembrance of Earth's Past trilogy<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/d/dd/Gustave_Dore_Inferno1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="598" height="320" src="https://upload.wikimedia.org/wikipedia/commons/d/dd/Gustave_Dore_Inferno1.jpg" width="239" /></a></div><i>The Remembrance of Earth's Past</i> is a trilogy written by the Chinese science fiction author, Liu Cixin.<span style="color: #f1c232;">[1]</span> It consists of three novels: <i>The Three-Body Problem</i> (2006), <i>The Dark Forest</i> (2008), and <i>Death's End</i> (2010). Ken Liu's English translation of <i>The Three-Body Problem</i> won the 2015 Hugo Award for Best Novel and Liu's translation of <i>Death's End</i> won the 2017 Locus Award for Best Science Fiction Novel. These two novels also won the Chinese Galaxy Award.<span style="color: #f1c232;">[2]</span> Some spoilers ahead.<br /></div><div style="text-align: justify;"><br /></div><a name='more'></a><div style="text-align: justify;"><b>Review of <i>The Three-Body Problem</i>:</b> In this novel, a Chinese scientist (Ye Wenjie) accidentally makes contact with an alien civilization from a plant orbiting Alpha Centauri. Because she is disillusioned by the violence and political opportunism of China's Cultural Revolution (1966–1976), she helps the aliens ("Trisolarans"<span style="color: #f1c232;">[3]</span>) figure out where Earth is so that they can invade. The bulk of the novel follows efforts to uncover a conspiracy (the Earth–Trisolaris Organization or ETO) to help the Trisolarans take over Earth and a video game that the Trisolarans use to recruit people to the ETO. The book ends with the revelation that the Trisolarians have already launched an invasion fleet and that they have deployed a sophisticated device, called a <i>sophon</i>, that will impair mankind's technological progress and spy on everything we do.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">What I found most remarkable about this book is that there are two political movements, dominant in Western democracies, that the Trisolarans exploit in order to impair Earth's economic development (prior to the arrival of the <i>sophon</i>). Those two political movements are environmentalism and racial equality. Why is this so remarkable? Because it reveals what Liu Cixin (a true believer in the superiority of the current Chinese system) believes are vulnerabilities in Western democracies. And if Liu Cixin believes it, it's not a far stretch to believe that the leadership of the Chinese Communist Party believe it, too. This is why China lectures the West about environmentalism. Not because they actually care about protecting the environment (otherwise they'd stop building new coal-fired power plants <span style="color: #f1c232;">[4]</span>), but because they want Western democracies to hobble their own economic development so that China can get ahead. And this is why China lectures the West about racial inequality. Not because they actually care about human wellbeing (otherwise they'd stop their own genocide of the Uyghurs <span style="color: #f1c232;">[5]</span>), but because they want Western democracies to be paralyzed by political discord over racial grievances so that they can expand without retaliation.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Problems with the novel: The Alpha Centauri system is approximately as old as the Solar System. Since the development of Trisolaran civilization is intermittently disrupted by getting too close to or too far away from its stars, it should develop more slowly than Earth civilization. Instead, they are much more advanced.</div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Review of <i>The Dark Forest</i>:</b> In this novel, mankind is desperately trying to figure out a way to defeat the Trisolarans. This is complicated by the fact that the <i>sophons</i> can read paper documents and digital files and listen to conversations. The only things that are hidden from the <i>sophons</i> are human thoughts. So four people, called the Wallfacers, are given broad latitude to come up with plans to defeat the Trisolarans. To keep their plans secret (and therefore impossible to disrupt), the Wallfacers must not explain what they are doing. To be figured out is to fail. Consequently, the Trisolarans recruit three members of the ETO to be "Wallbreakers" and figure out the plans of the Wallfacers. One of the Wallfacers, Luo Ji, is a relative nobody. The Trisolarans think Luo Ji will be incapacitated by the responsibility of being a Wallfacer, so they don't bother assigning him a Wallbreaker (<i>i.e.</i>, he is his own Wallbreaker). One by one, the Wallbreakers each defeat their respective Wallfacers until only Luo Ji is left. At first Luo Ji uses the <i>carte blanche</i> powers that are given to him to lead a life of self-indulgence. Eventually, though, his hand is forced and he devises a way to stop the Trisolaran invasion that involves mutually assured destruction.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Again, what is most remarkable about this book is what it reveals about the mindset of the Chinese Communist Party: specifically, that there cannot be prolonged peaceful coexistence between two powers. Since resources are finite, the two powers will eventually come into conflict over a resource, so it makes the most sense to destroy any competitors as soon as possible. This is called a "dark forest strike"<span style="color: #f1c232;">[6]</span> and it comprises the author's solution to the Fermi Paradox.<span style="color: #f1c232;">[7]</span> The title of the book is inspired by the <i>selva oscura</i> from the beginning of Dante's <i>Inferno</i> (Canto I, lines 1–2): the forest (<i>i.e.</i>, the universe) is thick and dark, making it impossible to find the dangerous beasts that are lurking there. Making your location known will endanger you by helping the beasts to find you, but will not help you to find them. Your only recourse is to be quiet (hide your location, your intentions, etc.) and hope that you find them (and destroy them) before they find you (and destroy you). Thus the author reveals that the Chinese Communist Party does not respect the right of any other people or society to exist—we are all current and future threats to their resources, ambitions, and existence. If and when they believe that they can prevail against the current world order, they will strike and they will be merciless.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Problems with the novel: At the beginning of the novel, the Trisolarans learn that humans are capable of deception. This is a foreign concept to them because their thoughts are always broadcast to their neighbors. How can you lie if everyone can see what you're thinking? However, the Trisolarans quickly intuit the "dark forest problem" (despite their unfamiliarity with deception and privacy) and the humans are embarrassingly slow to realize the concept, despite centuries of distrust, deception, and exploitation when new cultures come into contact.<span style="color: #f1c232;">[8]</span> It's completely inexplicable that a civilization that has no concept of dishonesty or hidden information would leapfrog so quickly ahead of a civilization imbued with those ideas.</div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Review of <i>Death's End</i>:</b> This novel begins with the exchange of knowledge and culture between the Trisolarans and humanity. Then, in a moment of human complacency, the Trisolarans attack and temporarily gain the upper hand. Humanity eventually retaliates, but in so doing, the location of Earth is exposed to the broader universe. The Trisolarans divert their invasion fleet since Earth is no longer safe, and humanity must now confront how to survive an imminent dark forest attack. Humanity manages to plant a human being (Yun Tianming) inside the Trisolaran fleet. He manages to send humanity a message to tell them how to avoid perishing in a dark forest strike. To hide his intentions from the Trisolarans, he communicates this information using a series of three fairytales. Humanity misinterprets these fairytales and eventually succumbs to a dark forest strike. Only a few people manage to escape and are left to skip through space and time in an inhospitable universe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The final novel of the trilogy is an abrupt departure in tone. The previous two books are ultimately optimistic, even though humanity is confronted by a superior foe. In <i>The Three-Body Problem</i>, the main characters manage to uncover what the Trisolarans and ETO are doing. In <i>The Dark Forest</i>, the main characters find a way to halt the invasion of Earth. <i>Death's End</i>, on the other hand, is distinctly nihilistic. Everything that humanity tries ultimately fails. And when they try to defy the ruthlessness of the universe, by making choices based on "love" and "compassion", the result is human carnage. At the very end of the universe, <i>everything</i> (<i>i.e.</i>, the universe itself) is shown to be meaningless. This pretty much sums up the atheistic mindset of communism and the indifference of its practitioners to its human costs. The only thing that was good about this book was the revelation about why the universe is (mostly) three-dimensional.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Problems with the novel: Another way to translate this title is "Dead End" <span style="color: #f1c232;">[9]</span>, which is a more accurate description of the plot (in more ways than one). First, through a combination of hibernation and relativistic time dilation, the novel takes us to the death/end of the universe and all of the beings that live in it. Second, the problems that are raised in the first and second books, and that continue to be problems at the beginning of the this book, are never resolved. They just…dead-end. Third, do we ever find out what Yun Tianming's fairytales actually meant? Nope. Dead end. Fourth, the main character (Cheng Xin <span style="color: #f1c232;">[10]</span>), is one of the most worthless and irritating characters I have encountered in fiction. I kept hoping that we'd switch to other viewpoints (like the previous two novels), but she just never went away. Every time she was faced with an important decision regarding the future of humanity she made the wrong choice. Every. Single. Time.<span style="color: #f1c232;">[11]</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Overall Review:</b> Overall, the unintended message is clear: the Chinese Communist Party is ruthless and untrustworthy. In my own experience, Chinese people who <i>don't</i> have a direct connection with the CCP are kind, wonderful people; Chinese people who <i>do</i> have a direction connection with the CCP are terrifying.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Another theme that stands out in these novels, is that once the Trisolarian threat becomes apparent, humanity quickly adopts a totalitarian and communist attitude. It's as though all of the other peoples of the world are trying to achieve Chinese-style communism, they just haven't realized it, yet. The elites in the post-first contact government decide what is best for all and they act ruthlessly to prevent any dissenting actions. Those who are not part of the elite are always expected to subsume their personal welfare for that "greater good" that the elite know so much about. This is always done in the name of equality, but the result is always to force the worst possible outcome on everyone rather than let any one (other than those selfsame elites) experience a superior outcome. This is the epitome of communism, yet Liu Cixin doesn't even see this as a problem. As far as he is concerned, it is better for all of humanity to be destroyed (equally) than for some (or even most) to survive.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">One more thought: I had trouble keeping track of most of the characters (though the <i>dramatis personae</i> at the beginning of each book was a useful reference). I read plenty of science fiction and fantasy books, so it's not simply because the names are non-English. I also struggle to keep track of characters in Russian novels.<span style="color: #f1c232;">[12]</span> The one thing that Russian and Chinese novels have in common is that they usually write out the whole name of each character. So I'm guessing it would be easier for me to keep track of "Miao" than "Wang Miao"; and it would be easier for me to keep track of "Dmitry" than "Dmitry Prokofyich Razumikhin". Another possibility is that I just take longer to read novels translated from foreign languages. It's easier to forget characters when it's been weeks instead of days or hours since I last encountered them.</div><div style="text-align: justify;">
<br />
<hr />
<b>Notes:</b><br />
<br /><span style="color: #f1c232;">
[1]</span> In Chinese, the family name (Liu) is written first and the given name (Cixin) is written second. So if he were a Westerner, he'd write his name Cixin Liu.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[2]</span> See <a href="https://en.wikipedia.org/wiki/Liu_Cixin">https://en.wikipedia.org/wiki/Liu Cixin</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[3]</span> This Earth-based name for the aliens is based on the fact that the Alpha Centauri system contains three stars: Alpha Centauri A, Alpha Centauri B, and Proxima Centauri. This, along with <a href="https://en.wikipedia.org/wiki/Three-body_problem">a longstanding problem in physics</a>, forms the basis of the book's title. The Trisolarans want to take over Earth because their civilization is vulnerable to the instability of their planet's orbit around the three stars. Thus, there is also a subtle political statement going on here. Just like the Trisolaran planetary system is unstable because it has multiple stars, having multiple competing governments or government systems is a problem. And just like the our planetary system is stable because it has a single star, a single (authoritarian) government is superior.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[4]</span> See Stanway D. 2021. "<a href="https://www.reuters.com/article/us-china-coal/chinas-new-coal-power-plant-capacity-in-2020-more-than-three-times-rest-of-worlds-study-idUSKBN2A308U">China's new coal power plant capacity in 2020 more than three times rest of world's</a>." <i>Reuters</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[5]</span> See <a href="https://en.wikipedia.org/wiki/Uyghur_genocide">https://en.wikipedia.org/wiki/Uyghur genocide</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[6]</span> Outside of the novel, this is called a <a href="https://en.wikipedia.org/wiki/Hobbesian_trap">Hobbesian trap</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[7]</span> The Fermi paradox is the contradiction between predictions that alien civilizations should be common and our failure to detect any. See <a href="https://en.wikipedia.org/wiki/Fermi_paradox">https://en.wikipedia.org/wiki/Fermi paradox</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[8]</span> As Stephen Hawking put it in 2016, "One day, we might receive a signal from [an extrasolar] planet [...]. But we should be wary of answering back. Meeting an advanced civilization could be like Native Americans encountering Columbus. That didn't turn out so well."</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[9]</span> As far as I can determine, the actual translation of the Chinese title (死神永生) is "The Death of Immortality" or perhaps "The Never-Ending Death".</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[10]</span> Her first name (心, <i>xin</i>) means "heart", "mind", "thought", "idea", "intention", or "core". See <a href="https://en.wiktionary.org/wiki/%E5%BF%83#Definitions">https://en.wiktionary.org/wiki/心#Definitions</a>. Her last name (程) means "journey" (among other things). See <a href="https://en.wiktionary.org/wiki/%E7%A8%8B#Definitions">https://en.wiktionary.org/wiki/程#Definitions</a>. So her name could imply that her journey is the core or heart or main idea of the novel. Toward the end of the novel (and the universe), another character tells her that she shouldn't doubt herself (even though she's repeatedly been shown to have made the wrong choice): "I want to let you know that you didn’t do anything wrong. Humanity chose you, which meant they chose to treat life and everything else with love, even if they had to pay a great price. You fulfilled the wish of the world, carried out their values, and executed their choice. You really didn’t do anything wrong." (p. 570) Misplaced compassion is a terrible excuse for the billions of people who endured misery and death because of her poor choices. And on top of that, she wasn't chosen by the world—she was chosen by bureaucrats and politicians in two trans-national agencies (the UN and the Solar System Fleet; p. 164).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[11]</span> I <i>really</i> despised this character. <a href="https://www.youtube.com/watch?v=R5kPUFxXYLs" rel="nofollow" target="_blank">Thought you ought to know</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[12]</span> Russian literature is more challenging, though, since everyone has three names as well as innumerable nicknames.</div><div style="text-align: justify;">
<br />
<b>Image attributions:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">"Dante finds himself lost in a gloomy wood", from an 1861 edition of Dante's <i>Inferno</i>, illustrated by Paul Gustave Doré (1832–1883). Available at <a href="https://commons.wikimedia.org/wiki/File:Gustave_Dore_Inferno1.jpg">https://commons.wikimedia.org/wiki/File:Gustave Dore Inferno1.jpg</a>.</div>Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-34996245484900122002021-01-03T13:29:00.006-07:002021-01-03T16:01:49.569-07:00Product Review: More Takis Flavors (and Imitators)<div style="text-align: justify;">Takis are a brand of flavored corn chip that I originally discovered while serving a mission for my Church <span style="color: #f1c232;">[1]</span> in México. The original flavor (Crunchy Fajita <span style="color: #f1c232;">[2]</span>) are one of my favorite chips overall. Recently a bunch of new flavors, including some limited edition flavors, hit the shelves. So, naturally, I had to buy them all and try them. Read on to find out what I (and my family) thought of them.</div><div style="text-align: justify;"><br /></div><span><a name='more'></a></span><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4W8_pdmYqSY/X_Ij124FepI/AAAAAAAAKrc/DEDoxERsPlwhgTU0mrE6qGwwlT8oPbTngCLcBGAsYHQ/s500/Takis%2BZombie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-4W8_pdmYqSY/X_Ij124FepI/AAAAAAAAKrc/DEDoxERsPlwhgTU0mrE6qGwwlT8oPbTngCLcBGAsYHQ/s320/Takis%2BZombie.jpg" /></a></div><b><br /></b></div><div style="text-align: justify;"><b>Barcel Takis: Zombie.</b> These are billed as having a habanero and cucumber flavor. The habanero gives them a nice up-front heat. The cucumber is somewhat interesting but also somewhat off-putting. That's not a big deal, though, because after you've eaten them for a while, you stop noticing the cucumber flavor and start noticing a delicious lime flavor. These were my second favorite.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-g9Gg3_1cwWk/X_Ij8ldBkiI/AAAAAAAAKrg/3y11y-Ai_gQUhy_CJQchB5sQURlFfFBSwCLcBGAsYHQ/s500/Takis%2BVolcano%2BQueso.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-g9Gg3_1cwWk/X_Ij8ldBkiI/AAAAAAAAKrg/3y11y-Ai_gQUhy_CJQchB5sQURlFfFBSwCLcBGAsYHQ/s320/Takis%2BVolcano%2BQueso.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Barcel Takis: Volcano Queso.</b> These are billed as having a habanero and cheese flavor. Unlike the zombie flavor, these weren't initially that hot, but the heat started to build after you'd swallowed. Even when the heat reached peak intensity, it wasn't as hot as the zombie flavor. The chips were creamy but the flavor wasn't anything spectacular, so I'd have to say that these were just okay. They're also supposed to change colors. I tried sucking on one and it turned green in a few spots. It was a nice try, Barcel, but it didn't work. Perhaps it was supposed to turn my tongue green (but it would be hard to tell since I ate the zombie flavor first).</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Fn1T69gVIv0/X_IkEL50hrI/AAAAAAAAKrk/X02U3TPUEzQ6oKD4CJkLbWDsLhBe5vUxgCLcBGAsYHQ/s500/Takis%2BScorpion%2BBBQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-Fn1T69gVIv0/X_IkEL50hrI/AAAAAAAAKrk/X02U3TPUEzQ6oKD4CJkLbWDsLhBe5vUxgCLcBGAsYHQ/s320/Takis%2BScorpion%2BBBQ.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Barcel Takis: Scorpion BBQ.</b> As the name implies, these are barbecue-flavored. These were the least spicy of the three. They also had the mildest flavor, though it was still recognizably BBQ. Leann, Lilli, and Levi liked these the best. (Lincoln wouldn't try them because he thought the first two were too spicy.)</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tp3EbMOPrBY/X_IkN7AravI/AAAAAAAAKrw/uyMizzx_4Pw6EK-PgBQbB_RWWVsxo0JvQCLcBGAsYHQ/s500/Takis%2BBlue%2BHeat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-tp3EbMOPrBY/X_IkN7AravI/AAAAAAAAKrw/uyMizzx_4Pw6EK-PgBQbB_RWWVsxo0JvQCLcBGAsYHQ/s320/Takis%2BBlue%2BHeat.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><b>Barcel Takis: Blue Heat.</b> These had a strong lime flavor in addition to the chili pepper flavor. I really liked the flavor and the heat was mild enough that my kids liked it, too. They also leave your fingers and tongue a bright blue color. These were my favorite of the four.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mvY_WOcIHfU/X_IlXGYwgXI/AAAAAAAAKsA/tmuKljP00lkehvjGmLxErbuiYIq_RnUawCLcBGAsYHQ/s500/Fieras%2BChili%2B%2526%2BLime.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-mvY_WOcIHfU/X_IlXGYwgXI/AAAAAAAAKsA/tmuKljP00lkehvjGmLxErbuiYIq_RnUawCLcBGAsYHQ/s320/Fieras%2BChili%2B%2526%2BLime.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Fieras: Chili & Lime.</b> These are a Takis imitator. Specifically, they are imitating Takis: Fuego.<span style="color: #f1c232;">[3]</span> And they did a passing good job. The lime flavor was excellent and there was a nice level of heat. I'm pretty sure I found these in a dollar store, so trying them again would be a cheap proposition.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Sf3i7VKqnXY/X_I1tZPRSjI/AAAAAAAAKsc/-HZE4lX3zgssgSUa_MjzWLqN1kSqS8y7gCLcBGAsYHQ/s500/Atomix%2BChili%2Band%2BLime.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-Sf3i7VKqnXY/X_I1tZPRSjI/AAAAAAAAKsc/-HZE4lX3zgssgSUa_MjzWLqN1kSqS8y7gCLcBGAsYHQ/s320/Atomix%2BChili%2Band%2BLime.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Atomix: Chili and Lime.</b> These are another Takis imitator. Again, they are imitating Takis: Fuego.<span style="color: #f1c232;">[3]</span> Unlike the Fieras brand, these can be found in most grocery stores, which means they are comparable in price to Takis. The flavor and heat is pretty much the same. I'm going to stick with Takis since they thought of it first.<br />
<br />
<hr />
<b>Notes:</b><br />
<br /><div style="text-align: justify;"><span style="color: #f1c232;">[1]</span> For those who are unsure why Latter-day Saints (Mormons) go on missions, I recommend you visit <a href="https://www.comeuntochrist.org/belong/welcome/meet-the-missionaries">here</a> and <a href="churchofjesuschrist.org/study/scriptures/gs/missionary-work?lang=eng">here</a>, where you can learn more about LDS beliefs concerning sharing the Gospel of Jesus Christ. If you have more questions, ask and maybe I'll do a full post on the topic.</div><br /><div style="text-align: justify;"><span style="color: #f1c232;">[2]</span> You can read my review of Takis: Crunchy Fajita <a href="https://gookumpucky.blogspot.com/2011/10/product-review-barcel-takis-crunchy.html">here</a>.<br /><br /><span style="color: #f1c232;">
[3]</span> You can read my review of Takis: Fuego <a href="https://gookumpucky.blogspot.com/2011/04/product-review-barcel-takis-fuego-and.html">here</a>.<br /></div></div>Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-77998256673500774792021-01-03T12:32:00.006-07:002021-01-03T13:32:29.200-07:00Product Reviews: Southeast Asian Treats<div style="text-align: justify;">In Roy, Utah there is an Ocean Mart. Ocean Mart is a Utah-based Asian supermarket.<span style="color: #f1c232;">[1]</span> I originally went in looking for <i>nattō</i> (which I found) so that I could have my Introductory Microbiology students try it. (<i>Nattō</i> is soybeans that have been fermented by the bacterium <i>Bacillus subtilis</i> var. <i>natto</i>.) Now I go there at least once per semester and I occasionally veer off course and buy something else that has caught my eye. Here are a few recent takes.</div><div style="text-align: justify;"><br /></div><span><a name='more'></a></span><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0OkweQpNIA8/X_IbOGPWIgI/AAAAAAAAKrE/XupVLtc5RL0nwMXwEMWEwuEvqRMUNv8RACLcBGAsYHQ/s350/Mai%2527s%2BBakery%2BTaro%2BCake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-0OkweQpNIA8/X_IbOGPWIgI/AAAAAAAAKrE/XupVLtc5RL0nwMXwEMWEwuEvqRMUNv8RACLcBGAsYHQ/s320/Mai%2527s%2BBakery%2BTaro%2BCake.jpg" /></a><a href="https://1.bp.blogspot.com/-3pLqgXq6Fds/X_IbObA5lQI/AAAAAAAAKrM/2QRFD2snWbklJL2h49tnHtFsKeMEP7cdwCLcBGAsYHQ/s350/Taro%2BCake%2B%2528whole%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-3pLqgXq6Fds/X_IbObA5lQI/AAAAAAAAKrM/2QRFD2snWbklJL2h49tnHtFsKeMEP7cdwCLcBGAsYHQ/s320/Taro%2BCake%2B%2528whole%2529.jpg" /></a><a href="https://1.bp.blogspot.com/-ccqf7zVpCEo/X_IbOJjwCeI/AAAAAAAAKrI/WIliNvuil7o381ufTyxHahksMUXCffzXACLcBGAsYHQ/s350/Taro%2BCake%2B%2528half%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="281" data-original-width="350" src="https://1.bp.blogspot.com/-ccqf7zVpCEo/X_IbOJjwCeI/AAAAAAAAKrI/WIliNvuil7o381ufTyxHahksMUXCffzXACLcBGAsYHQ/s320/Taro%2BCake%2B%2528half%2529.jpg" width="320" /></a></div><b><br /></b></div><div style="text-align: justify;"><b>Mai's Bakery: Taro Cake:</b> When I cut this open, the kids got excited because they thought it was full of chocolate. I warned them repeatedly that it was taro, not chocolate. But they didn't believe me. Or they didn't pay attention. (Surprised?) In reality, it's sweetened taro paste wrapped in a flaky pastry. Overall the experience was mild. The cake was mildly sweet, mild-flavored, and mild-textured. I would eat it again, but I wouldn't go out of my way to eat it again.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fkj21i6zng4/X_Ia3a9NUAI/AAAAAAAAKq4/9Ve9SmE37UcawRPr7JG-bq-FbzkAlu2OwCLcBGAsYHQ/s500/CTF%2BPalm%2BJuice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-fkj21i6zng4/X_Ia3a9NUAI/AAAAAAAAKq4/9Ve9SmE37UcawRPr7JG-bq-FbzkAlu2OwCLcBGAsYHQ/s320/CTF%2BPalm%2BJuice.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b><b>三鹿牌 (</b>CTF Brand): Palm Juice:</b> The ingredients list says that it's 99.998% sap from the coconut palm and 0.002% sodium metabisulfite (a preservative). I'm not sure what I was expecting, but I definitely wasn't expecting what I got. There was a hint of coconut flavor, but mostly it had a sickeningly sweet flavor that reminded me of certain Indian deserts that I've eaten (which probably means that they were flavored with palm juice). Leann said the flavor reminded her of graham crackers or nilla wafers.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rrRaSea6jBk/X_Iax-5h3TI/AAAAAAAAKq0/np8uuGXvwE0z-Ip-ieIe65nUA9kw016PACLcBGAsYHQ/s500/Honey%2BBee%2BRamune%2BLychee.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="281" height="320" src="https://1.bp.blogspot.com/-rrRaSea6jBk/X_Iax-5h3TI/AAAAAAAAKq0/np8uuGXvwE0z-Ip-ieIe65nUA9kw016PACLcBGAsYHQ/s320/Honey%2BBee%2BRamune%2BLychee.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Honey Bee: Ramune Lychee:</b> The word <i>ramune</i> is a Japanese approximation of the English word <i>lemonade</i>, so it's pronounced <a href="http://www.blogger.com/" title="/ˈɾamɯne/">RAH-moo-nay</a> (mouse over for IPA). Despite the name, this is a soda, not a lemonade. This soda had an agreeable flavor that was somewhere in the middle of apple, grape, and bubblegum (which I think tastes like nutmeg). Part of what made the experience unique was that the soda was bottled in a Codd-neck bottle <span style="color: #f1c232;">[2]</span>, which meant that I had to open it by displacing a marble that subsequently fell into the soda.<br />
</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-g5AlEp-kpMg/X_IaLU9CF8I/AAAAAAAAKqo/qf747D-E10I6eNPpFocERB9s_mHGuEbcgCLcBGAsYHQ/s500/Rambutan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="500" src="https://1.bp.blogspot.com/-g5AlEp-kpMg/X_IaLU9CF8I/AAAAAAAAKqo/qf747D-E10I6eNPpFocERB9s_mHGuEbcgCLcBGAsYHQ/s320/Rambutan.jpg" width="320" /></a> <a href="https://1.bp.blogspot.com/-fk3B8lJQ2oI/X_IaLWgP1rI/AAAAAAAAKqk/OhqzBB89hPI9iGOMdzLeO8XS9dM3KL70QCLcBGAsYHQ/s500/Rambutan%2B%2528peeled%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="500" src="https://1.bp.blogspot.com/-fk3B8lJQ2oI/X_IaLWgP1rI/AAAAAAAAKqk/OhqzBB89hPI9iGOMdzLeO8XS9dM3KL70QCLcBGAsYHQ/s320/Rambutan%2B%2528peeled%2529.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Rambutan:</b> This fruit looks pretty terrifying (top), but the curly spikes are actually rather soft. Once the fruit has been peeled (bottom), it looks like a large, white grape. The taste is pretty much like a grape, too. I threw away the seed in the middle, but later read online that the seed is edible.<span style="color: #f1c232;">[3]</span> So I can't comment on the flavor of the seed. Unlike the other three, I found this one in my Christmas stocking. Thanks, Santa!</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
<hr />
<b>Notes:</b><br />
<br /><span style="color: #f1c232;">[1]</span> See <a href="https://www.oceanmart.net/">https://www.oceanmart.net/</a>.<br /><br />
<span style="color: #f1c232;">[2]</span> Learn more at <a href="https://en.wikipedia.org/wiki/Codd-neck_bottle">https://en.wikipedia.org/wiki/Codd-neck bottle</a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #f1c232;">[3]</span> You can learn more about rambutans at <a href="https://en.wikipedia.org/wiki/Rambutan">https://en.wikipedia.org/wiki/Rambutan</a>.</div>Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-15089752754750277542020-07-07T21:25:00.001-06:002020-10-25T17:12:40.010-06:00The Invisible Mazes of Chagunitzu and Paganitzu<div style="text-align: justify;">
In the early 1990s my parents bought their a PC running MS-DOS. Over time we played several different games on that and subsequent PCs, including <i>Monuments of Mars</i>, <i>Pharaoh's Tomb</i>, <i>Jumpman Lives!</i>, <i>Crystal Caves</i>, and <i>Paganitzu</i>. These were all shareware games from Apogee, so we only had the first part of each one. Later, I got the chance to play all three levels of <i>Paganitzu</i> <span style="color: #f1c232;">[1]</span>, as well as <i>Chagunitzu</i> <span style="color: #f1c232;">[2]</span>, the first outing of protagonist Alabama Smith. Both of these games have rooms that feature invisible mazes. You know me: I drew maps!<span style="color: #f1c232;">[3]</span><br />
<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-2VVAEBdRMms/XwU2iSInLiI/AAAAAAAAKh8/XmaJqns5_dwHzK7ZIOxWiXQXhdQz-IrGQCLcBGAsYHQ/s1600/Room%2B7.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="445" height="240" src="https://1.bp.blogspot.com/-2VVAEBdRMms/XwU2iSInLiI/AAAAAAAAKh8/XmaJqns5_dwHzK7ZIOxWiXQXhdQz-IrGQCLcBGAsYHQ/s320/Room%2B7.png" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
Room 7 of <i>Chagunitzu</i> is a straight-up invisible maze. You start (S) on the right side of the map. You have to wander around until you've collected the blue gems and then the exit (E) appears. You find your way to the exit and leave.<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yhayIbuj1ms/XwU23XFTa4I/AAAAAAAAKiE/BDnUYb0snBM1ifpXJqL4IThKGdU1wCaeQCLcBGAsYHQ/s1600/Room%2B20.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="445" height="240" src="https://1.bp.blogspot.com/-yhayIbuj1ms/XwU23XFTa4I/AAAAAAAAKiE/BDnUYb0snBM1ifpXJqL4IThKGdU1wCaeQCLcBGAsYHQ/s320/Room%2B20.png" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
Room 20 of <i>Chagunitzu</i> is also an invisible maze, except that there are also perils. There are machines (indicated by the blue crosshairs) that shoot deadly darts at you. There is also a collapsible wall (indicated by the light gray square) that you have to knock down to be able to access the passageway behind it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QU04YZfxwvY/XwU4eBwhAAI/AAAAAAAAKiQ/jB01iVzKle0q8t171YkBxYPAck6tlMWtQCLcBGAsYHQ/s1600/Area%2B8.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="445" height="240" src="https://1.bp.blogspot.com/-QU04YZfxwvY/XwU4eBwhAAI/AAAAAAAAKiQ/jB01iVzKle0q8t171YkBxYPAck6tlMWtQCLcBGAsYHQ/s320/Area%2B8.png" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
Area 8 of <i>Paganitzu, Part III: Jewel of the Yucatan</i> is the final invisible maze. Alabama Smith even does a shout out to the original invisible mazes in <i>Chagunitzu</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-E-N2EdsWYfs/XwU5zSiVGvI/AAAAAAAAKiY/mBM63VTGxsASM62LLOz5PUQdSbQ-1RWqgCLcBGAsYHQ/s1600/Area%2B5.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="445" height="240" src="https://1.bp.blogspot.com/-E-N2EdsWYfs/XwU5zSiVGvI/AAAAAAAAKiY/mBM63VTGxsASM62LLOz5PUQdSbQ-1RWqgCLcBGAsYHQ/s320/Area%2B5.png" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
Finally, area 5 of <i>Pagantizu, Part III: Jewel of the Yucatan </i>has a puzzle. The room is filled with demons. Each demon holds a bauble that is decorated with a triangle. You may enter the space occupied by a demon unless you are coming from the opposite direction indicated by the triangle. For example, if a demon has a left-pointing triangle (◀), you can occupy that space by coming from above, below, or the right. You cannot occupy that space if you are coming from the left. One more thing. In the bottom, left corner is a demon holding a blue bauble. If you collect the blue bauble, you can use it to change the direction of one triangle bauble. You have to be careful to save the blue bauble, because you'll need it to occupy the spaces right next to the exit (E). Even though it's not an invisible maze, I've drawn a map to help you traverse this room, too. There are other solutions, but this one is guaranteed to work.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> You can play <i>Paganitzu, Part I: Romancing the Rose</i> online <a href="https://www.retrogames.cz/play_707-DOS.php?language=EN">here</a>. You can play <i>Paganitzu, Part II: Quest for the Silver Dagger</i> online, <a href="https://playclassic.games/games/puzzle-solving-dos-games-online/play-paganitzu-online/play/">here</a>. You can play <i>Paganitzu, Part III: The Jewel of the Yucatan </i>here. (I do not guarantee that these links will always work.)<br />
<br />
<span style="color: #f1c232;">[2]</span> You can download <i>Chagunitzu</i> <a href="https://www.myabandonware.com/game/chagunitzu-ul">here</a>. (I do not guarantee that this link will always work.) You will also need to download and install <i>DOSBox</i> (<a href="https://www.dosbox.com/download.php?main=1">here</a>). Once you've done that, use your mouse to drag <span style="font-family: Courier New, Courier, monospace;">CHAG.EXE</span> over <span style="font-family: Courier New, Courier, monospace;">DOSBox.exe</span> and let go. This will load <i>Chagunitzu</i>. To slow the game down, press <span style="font-family: Courier New, Courier, monospace;">Ctrl + F11</span> repeatedly until you reach the desired speed. To speed the game up, press <span style="font-family: Courier New, Courier, monospace;">Ctrl + F12</span> repeatedly until you reach the desired speed.<br />
<br />
<span style="color: #f1c232;">[3]</span> I have also drawn maps for Castle Adventure (see <a href="https://gookumpucky.blogspot.com/2011/02/castle-adventure.html">here</a>), <i>LEGO: Harry Potter, Years 1–4</i> (see <a href="http://gookumpucky.blogspot.com/2010/12/video-game-review-lego-harry-potter.html">here</a>), and <i>LEGO: Harry Potter, Years 5–7</i> (see <a href="https://gookumpucky.blogspot.com/2012/02/video-game-review-lego-harry-potter.html">here</a>).</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-81466359539355073102020-03-29T20:47:00.002-06:002020-03-29T20:47:27.708-06:00Product Review Blitz IV<div style="text-align: justify;">
This is the final installment (for now) of mass product reviews. Preview: Doritos Dinamita Mojo Criollo chips, Lays Kettle Cooked Wasabi Ginger chips, Kerrygold Skellig cheese, MontChevré Fresh Goat Cheese Peppadew, Woolwich Dairy Chevrai Sweet Pepper Heat, Carr Valley Creama Kasa, Underground Meats Saucisson Sec, and Underground Meats Finnochiona.<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-iaXsgap0j9o/XoEzK8v3vTI/AAAAAAAAKZ8/B64FZ5ymyo4Scoao2ebR_lZfqvhw0XFQACLcBGAsYHQ/s1600/Doritos%2BDinamita%2BMojo%2BCriollo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://1.bp.blogspot.com/-iaXsgap0j9o/XoEzK8v3vTI/AAAAAAAAKZ8/B64FZ5ymyo4Scoao2ebR_lZfqvhw0XFQACLcBGAsYHQ/s320/Doritos%2BDinamita%2BMojo%2BCriollo.JPG" width="240" /></a></div>
<br />
<b>Doritos: Dinamita Mojo Criollo.</b> These were just okay. The flavor was a little bit citrus-y and a little bit spicy, but not a lot of anything. Given that these are (by implication) supposed to be explosive, I was a little let down. The garlic flavor wasn't very noticeable…but then it came back with a vengeance a few minutes after I finished the bag. These chips certainly aren't gross, but they're not something I'll be craving, either.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jmIwP1VFpF4/XoEznaYMwtI/AAAAAAAAKaE/5JYDRfqLOkg6ZCILV2sBMiQym68uHdMoACLcBGAsYHQ/s1600/Lays%2BKettle%2BCooked%2BWasabi%2BGinger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://1.bp.blogspot.com/-jmIwP1VFpF4/XoEznaYMwtI/AAAAAAAAKaE/5JYDRfqLOkg6ZCILV2sBMiQym68uHdMoACLcBGAsYHQ/s320/Lays%2BKettle%2BCooked%2BWasabi%2BGinger.JPG" width="240" /></a></div>
<br />
<b>Lay's: Kettle Cooked Wasabi Ginger chips.</b> When I sniffed the open bag I didn't get any clue about how these would taste; all I could smell was greasy potatoes. The flavor was definitely <i>wasabi</i> <span style="color: #f1c232;">[1]</span>, though. I'm not sure I could really taste any ginger though, just <i>wasabi</i>. The effect didn't do much for me; I'd rather have <i>wasabi</i> with <i>sushi</i> or <i>sashimi</i>, not on a potato chip.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VzYgyEVkBMs/XoE8u-YduxI/AAAAAAAAKaU/TZRExEmJGUEjTxqA8vs8g2vKzCjQ4VKWwCLcBGAsYHQ/s1600/Kerrygold%2BSkellig.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="240" src="https://1.bp.blogspot.com/-VzYgyEVkBMs/XoE8u-YduxI/AAAAAAAAKaU/TZRExEmJGUEjTxqA8vs8g2vKzCjQ4VKWwCLcBGAsYHQ/s200/Kerrygold%2BSkellig.JPG" width="180" /></a> <a href="https://1.bp.blogspot.com/-X-StpDWu5k0/XoE8uyBNGVI/AAAAAAAAKaQ/qhmvsgvSyjA6zrKrxjgMP3F9LunH14VlACLcBGAsYHQ/s1600/Kerrygold%2BSkellig%2Bcheddar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="281" data-original-width="375" height="238" src="https://1.bp.blogspot.com/-X-StpDWu5k0/XoE8uyBNGVI/AAAAAAAAKaQ/qhmvsgvSyjA6zrKrxjgMP3F9LunH14VlACLcBGAsYHQ/s320/Kerrygold%2BSkellig%2Bcheddar.JPG" width="320" /></a></div>
<br />
<b>Kerrygold: Skellig.</b> Skellig is a sweet, white, cheddar-style cheese from Ireland. It was surprisingly moist and creamy. It had a slightly funky flavor that reminded me of the Dubliner cheese <span style="color: #f1c232;">[2]</span> and the Red Leicester cheese <span style="color: #f1c232;">[3]</span> produced by the same company. Perhaps someday I'll have to try all three at the same time to see if I can tell what makes them different. Despite the funkiness, I liked this cheese and would be willing to eat it again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Fup7eW-6Ef4/XoFHl0rOO3I/AAAAAAAAKak/uEamAUCB-sg-1xsZQXNaVVELzgKvQ1ojQCLcBGAsYHQ/s1600/MontChevr%25C3%25A9%2BFresh%2BGoat%2BCheese%2BPeppadew%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="240" src="https://1.bp.blogspot.com/-Fup7eW-6Ef4/XoFHl0rOO3I/AAAAAAAAKak/uEamAUCB-sg-1xsZQXNaVVELzgKvQ1ojQCLcBGAsYHQ/s200/MontChevr%25C3%25A9%2BFresh%2BGoat%2BCheese%2BPeppadew%2B1.JPG" width="180" /></a> <a href="https://1.bp.blogspot.com/-zP5N5Z-X7C8/XoFHl_tod-I/AAAAAAAAKag/UmpM72a1R8QP2XH_hx85vvKW18oN8vEsgCLcBGAsYHQ/s1600/MontChevr%25C3%25A9%2BFresh%2BGoat%2BCheese%2BPeppadew%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-zP5N5Z-X7C8/XoFHl_tod-I/AAAAAAAAKag/UmpM72a1R8QP2XH_hx85vvKW18oN8vEsgCLcBGAsYHQ/s320/MontChevr%25C3%25A9%2BFresh%2BGoat%2BCheese%2BPeppadew%2B2.JPG" width="320" /></a></div>
<br />
<b>MontChevré: Fresh Goat Cheese Peppadew.</b> The Peppadew peppers (a South African pepper cultivar <span style="color: #f1c232;">[4]</span>) were quite mild but still gave an interesting bite to the cheese. The cheese itself had that creamy texture and flavor that I like so much about <i>chèvre</i>. I'd gladly eat this cheese again. (Note: I also tried eating the crackers with some sun-dried tomatoes, which you can see in the photo on the right.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-GSeLIdhhxZY/XoFQtiHSqQI/AAAAAAAAKa0/c83ANodni7AA-tS-r0lM3boerd2chubdQCLcBGAsYHQ/s1600/Woolwich%2BChevrai%2BSweet%2BPepper%2BHeat.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="182" data-original-width="119" src="https://1.bp.blogspot.com/-GSeLIdhhxZY/XoFQtiHSqQI/AAAAAAAAKa0/c83ANodni7AA-tS-r0lM3boerd2chubdQCLcBGAsYHQ/s1600/Woolwich%2BChevrai%2BSweet%2BPepper%2BHeat.png" /></a></div>
<br />
<b>Woolwich Dairy: Chevrai Sweet Pepper Heat.</b> This cheese is produced by a company that only produces goat cheeses.<span style="color: #f1c232;">[5]</span> The cheese itself had a nice flavor and texture. But the flavor of the pepper just didn't work for me. I've had a similar preparation of goat cheese with peppadew that I really liked (see the review above), so it wasn't the combination of pepper and cheese that I didn't like―it was just their particular choice of pepper.<br />
<br />
<div style="text-align: center;">
[No photo.]</div>
<br />
<b>Carr Valley: Creama Kasa.</b> One Friday when we were still in Wisconsin, I had to go out to a field site to help some coworkers plant corn. On the way back, we stopped at a Culver's <span style="color: #f1c232;">[6]</span> for lunch. When we were done, I spotted a huge building, designed to look like a barn, with a sign that said "Ehlenbach's Cheese Chalet".<span style="color: #f1c232;">[7]</span> I imagined that such a huge building, advertising itself as a <i>cheese chalet</i> no less, had to be <i>brimming</i> with cheese. No such luck. They didn't have much more cheese than your average grocery store. The majority of their wares were knick-knacks and souvenirs. They also had substantial space devoted to preserves, wines, candy, and sausages (including sausages in the shape of footballs). Despite their general lack of variety in the cheese department, I <i>did</i> manage to find something new that I was willing to try.<span style="color: #f1c232;">[8]</span> This is billed as a triple-cream cheese, which means that they skim the cream from two milkings and add it to a third. Naturally, this cheese was very creamy. It was similar to a Mozarella, but had a strong 'cow' flavor to it. This flavor, which I don't particularly like, became less pronounced as I ate more of the cheese (probably because I was getting used to it). After that it was quite enjoyable.<br />
<br />
The following two meats are the cheapest offerings from Underground Meats.<span style="color: #f1c232;">[9]</span> Their other meats are quite expensive.<br />
<br />
<div style="text-align: center;">
[No photo.]</div>
<br />
<b>Underground Meats: Saucisson Sec:</b> This sausage was pretty good. And, as the name suggests <span style="color: #f1c232;">[10]</span>, pretty dry. The flavor was pretty mild, without too much pepper. Judging by the amount of bloom on the rind, I would guess that this sausage isn't aged for very long. I would definitely eat this again.<br />
<br />
<div style="text-align: center;">
[No photo.]</div>
<br />
<b>Underground Meats: Finnochiona:</b> The bloom on this sausage was pretty extensive (Leann said it looked like a moldy dog turd). The underlying cured meat flavor of this sausage was really good. But it was overwhelmed by the fennel; and once you got past that, by the pepper. I love the fennel flavor in sausage, but this was just too much. I won't be revisiting this sausage.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> Perhaps I should've put "definitely" in quotation marks since <i>wasabi</i> is the last ingredient. In fact, <i>wasabi</i> is difficult to cultivate, which makes it expensive, so most of the time you're probably eating horseradish with green food coloring. That's probably the case here since horseradish is an ingredient and is higher up the list than <i>wasabi</i>. They probably put in the barest amount so that they could legitimately say it was <i>wasabi</i>-flavored.<br />
<br />
<span style="color: #f1c232;">[2]</span> Read my review of Kerrygold Dubliner cheese <a href="https://gookumpucky.blogspot.com/2011/04/product-review-kerrygold-dubliner.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> Read my review of Kerrygold Red Leicester cheese <a href="https://gookumpucky.blogspot.com/2011/09/product-review-kerrygold-red-leicester.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[4]</span> See <a href="https://en.wikipedia.org/wiki/Peppadew">https://en.wikipedia.org/wiki/Peppadew</a>.<br />
<br />
<span style="color: #f1c232;">[5]</span> See <a href="https://www.woolwichdairy.com/">https://www.woolwichdairy.com/</a>.<br />
<br />
<span style="color: #f1c232;">[6]</span> See <a href="https://www.culvers.com/">https://www.culvers.com/</a>.<br />
<br />
<span style="color: #f1c232;">[7]</span> See <a href="http://www.ehlenbachscheese.com/">http://www.ehlenbachscheese.com/</a>.<br />
<br />
<div style="text-align: left;">
<span style="color: #f1c232;">[8]</span> See <a href="http://www.carrvalleycheese.com/artisanal-and-american-originals-cheeses/cow-milk-cheeses/creama-kasa.html">http://www.carrvalleycheese.com/artisanal-and-american-originals-cheeses/cow-milk-cheeses/creama-kasa.html</a>.</div>
<br />
<span style="color: #f1c232;">[9]</span> See <a href="http://www.undergroundmeats.com/">http://www.undergroundmeats.com/</a>.<br />
<br />
<span style="color: #f1c232;">[10]</span> The French word <i>sec</i>, like the Italian word <i>secco</i>, the Portuguese word <i>seco</i>, and the Spanish word <i>seco</i>, means "dry". See <a href="https://en.wiktionary.org/wiki/sec#French">https://en.wiktionary.org/wiki/sec#French</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-8678860170603232942020-03-29T20:45:00.000-06:002020-03-29T20:45:35.912-06:00Product Review: Chinese candies<div style="text-align: justify;">
I picked up some Chinese candies at an informal seminar when I was a post-doc at the University of Wisconsin–Madison. I can only guess that they were provided by a Chinese post-doc or graduate student. 徐福记 (Hsu Fu Chi) is a Chinese candy company that is mostly owned by Nestlé.<span style="color: #f1c232;">[1]</span> The three crisps (all labeled 特制, "specially made") appear to have been produced by Hsu Fu Chi directly. I can only guess that the other two brands, Mr. Shu's and 英之莉 (Ying Zhi Li, "White Jasmine's Petal") are daughter companies.<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://img.alicdn.com/tfscom/i1/2200599589343/O1CN01Way1Ac2It8wPzvKyM_!!0-item_pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://img.alicdn.com/tfscom/i1/2200599589343/O1CN01Way1Ac2It8wPzvKyM_!!0-item_pic.jpg" width="320" /></a></div>
<br />
<b>英之莉: 桔子奶味: </b>This candy is orange-cream flavored (which is what 桔子奶味 means). It pretty much tasted like an orange creamsicle. I liked it, but I would've preferred to have an orange creamsicle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://img.alicdn.com/tfscom/i1/2200599589343/O1CN01Way1Ac2It8wPzvKyM_!!0-item_pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://img.alicdn.com/tfscom/i1/2200599589343/O1CN01Way1Ac2It8wPzvKyM_!!0-item_pic.jpg" width="320" /></a></div>
<br />
<b>英之莉: 芒果奶味.</b> This candy is mango-cream flavored (芒果 transliterates as <i><span class="prnc _entry_pinyin">mángguǒ</span></i>, i.e. "mango"). I actually found the flavor hard to place. Until I translated it <span style="color: #f1c232;">[2]</span>, I thought it might be orange-cream with an extra spice, like nutmeg or something. This was easily the most interesting of the candies that I tried.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://cbu01.alicdn.com/img/ibank/2018/455/022/8974220554_342023789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://cbu01.alicdn.com/img/ibank/2018/455/022/8974220554_342023789.jpg" width="320" /></a></div>
<br />
<b>Mr. Shu's: 椰奶味.</b> This candy is coconut-cream flavored (which is what 椰奶味 means). It pretty much tasted like a coconut Life Saver, but not as good. I liked it, but I would've preferred to have a coconut Life Saver.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://live.staticflickr.com/8520/8462853437_3f45e9ca01_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="617" height="320" src="https://live.staticflickr.com/8520/8462853437_3f45e9ca01_b.jpg" width="246" /></a></div>
<br />
<b>徐福记: 落花生酥心糖.</b> This candy is a peanut (落花生) crisp (酥心糖). It was like eating a Butterfinger, but without the chocolate and not as flavorful. It was okay, but I would've preferred to have a Butterfinger.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://live.staticflickr.com/8520/8462853437_3f45e9ca01_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="617" height="320" src="https://live.staticflickr.com/8520/8462853437_3f45e9ca01_b.jpg" width="246" /></a></div>
<br />
<b>徐福记: 杏仁酥心糖.</b> This candy is an almond (杏仁) crisp (酥心糖). In addition to almonds as an ingredient, they must've also added almond extract because this was intense. It almost tasted like cherries, it was so intense. In fact, it was a little <i>too </i>intense for my taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://live.staticflickr.com/8520/8462853437_3f45e9ca01_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="617" height="320" src="https://live.staticflickr.com/8520/8462853437_3f45e9ca01_b.jpg" width="246" /></a></div>
<br />
<b>徐福记: 果仁酥心糖.</b> This was easily the least flavorful of the crisps. In fact, I couldn't tell what it was. The candy is labeled as 'nutmeat crisp candy', which isn't very informative. But neither is the Chinese: 果仁 simply means "nut". I didn't care enough to try translating the entire wrapper (which may or may not have the ingredient list).<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See <a href="https://en.wikipedia.org/wiki/Hsu_Fu_Chi">https://en.wikipedia.org/wiki/Hsu Fu Chi</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> I find <a href="http://ce.linedict.com/dict.html#/cnen/home">http://ce.linedict.com/dict.html#/cnen/home</a> useful for identifying Chinese characters. You simply draw the character with your mouse and pick the correct one from the suggestions on the right. <br />
<br />
<b>Image attributions:</b><br />
<b><br />
</b> Swirly candies is by benbang.com, available at <a href="http://qyt.benbang.com/item/detail/iid/587327661065">http://qyt.benbang.com/item/detail/iid/587327661065</a>. All rights reserved.<br />
<br />
Mr. Shu's candies is by tqhnet.com, available at <a href="https://cbu01.alicdn.com/img/ibank/2018/455/022/8974220554_342023789.jpg">https://cbu01.alicdn.com/img/ibank/2018/455/022/8974220554 342023789.jpg</a>. All rights reserved.<br />
<br />
Crisps is by applel0ve, available at <a href="https://www.flickr.com/photos/applel0ve/8462853437">https://www.flickr.com/photos/applel0ve/8462853437</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-76432143070431874502020-03-28T17:45:00.003-06:002020-03-28T17:45:46.859-06:00Typefaces I Hate II: Scriptina<div style="text-align: justify;">
I see this font all the time, particularly in association with the Relief Society <span style="color: #f1c232;">[1]</span> of the Church of Jesus Christ of Latter-Day Saints—on fliers, on crafts <span style="color: #f1c232;">[2]</span>, and even once as a giant quote glued, letter by letter, to the wall. Sadly, it even appeared on the cover of the 2011 winner for Best Picture Oscar.<span style="color: #f1c232;">[3]</span> It was designed in 2001 by Frederic "Apostrophe" Nader for the free font foundry Apostrophic Labs, which went under in 2003.<span style="color: #f1c232;">[4]</span> It was then updated in 2010, mostly with character diacritics, by Roger S. Nelsson, for CheapProFonts.<span style="color: #f1c232;">[5]</span><br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Cz6_5ZTbePQ/UAjo96ceB5I/AAAAAAAACSA/Kw6yCX5xW1c/s1600/I+Hate+Scriptina+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://2.bp.blogspot.com/-Cz6_5ZTbePQ/UAjo96ceB5I/AAAAAAAACSA/Kw6yCX5xW1c/s640/I+Hate+Scriptina+1.png" width="640" /></a></div>
<br />
Despite some of the vitriol that other people have for this typeface, I actually think it has a lot of potential. I like the loops on the letters <i>b</i>, <i>d</i>, <i>g</i>, <i>h</i>, <i>j</i>, <i>k</i>, <i>l</i>, <i>p</i>, <i>y</i>, and <i>z</i>, which is what seems to get old and/or annoying for a lot of people. Not me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hQEak_rBvsw/UAjo-mBcTnI/AAAAAAAACSI/i5hsemSGG_k/s1600/I+Hate+Scriptina+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://1.bp.blogspot.com/-hQEak_rBvsw/UAjo-mBcTnI/AAAAAAAACSI/i5hsemSGG_k/s640/I+Hate+Scriptina+2.png" width="640" /></a></div>
<br />
The letters that drive me batty are the <i>a</i>, <i>n</i>, and <i>t</i>. They're just all wrong. The <i>a</i> looks like a <i>q</i>. The <i>n</i> almost looks more like a weird sort of <i>y</i>. And the <i>t</i> is just too huge. None of these should have descenders. Yuck, yuck, yuck. Look at how cluttered it is. Does the top line say <i>quickly</i> or <i>auickly</i>? Words with lots of <i>a</i>s, like <i>abracadabra</i>, are just a mess. To emphasize how unreadable Scriptina can be, I've provided you with a phrase in Spanish and a made-up word (is it <i>auebilantes</i> or <i>quebilaytes</i>?).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UpDFrvJv0RQ/UAjo_UeFh_I/AAAAAAAACSQ/v-Bwzvw0WqU/s1600/I+Hate+Scriptina+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://2.bp.blogspot.com/-UpDFrvJv0RQ/UAjo_UeFh_I/AAAAAAAACSQ/v-Bwzvw0WqU/s640/I+Hate+Scriptina+3.png" width="640" /></a></div>
<br />
But look what happens if we get rid of the descenders for the <i>a</i>, <i>n</i>, and <i>t</i>. Nice! Now we can see that it says <i>auickly </i>(not <i>quickly</i>, like we wanted), <i>abracadabra</i>, <i>Estaba la rana sentada debajo del agua…</i> ("the frog was sitting under the water…" <span style="color: #f1c232;">[6]</span>), and <i>auebilantes</i>. To be sure, there are still some issues with the font. For example, there isn't a consistent x-height <span style="color: #f1c232;">[7]</span>, the <i>u </i>looks a little too much like an <i>n</i>, and the combinations <i>eb</i> and <i>el</i> should be turned into ligatures where the horizontal bar coming off the <i>e </i>should join seamlessly into the loop on the <i>b</i> or <i>l</i>. But now it's <i>so </i>much more legible.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> The Relief Society is an organization of women…<br />
<br />
<span style="color: #f1c232;">[2]</span> See, for example, the LDS temple blocks at <a href="https://lilluna.com/tutorial-tuesday-temple-block-im-going-there-someday/">this website</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> See <a href="https://en.wikipedia.org/wiki/The_Artist_%28film%29">https://en.wikipedia.org/wiki/The Artist (film)</a>.<br />
<br />
<span style="color: #f1c232;">[4]</span> See <a href="http://moorstation.org/typoasis/designers/lab/">http://moorstation.org/typoasis/designers/lab/</a>.<br />
<br />
<span style="color: #f1c232;">[5]</span> See <a href="https://www.myfonts.com/fonts/cheapprofonts/scriptina-pro/">https://www.myfonts.com/fonts/cheapprofonts/scriptina-pro/</a>.<br />
<br />
<span style="color: #f1c232;">[6]</span> See <a href="https://www.youtube.com/watch?v=mW9jhQ21Zj4">https://www.youtube.com/watch?v=mW9jhQ21Zj4</a>.<br />
<br />
<span style="color: #f1c232;">[7]</span> See <a href="https://en.wikipedia.org/wiki/X-height">https://en.wikipedia.org/wiki/x-height</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-21877525868201851472020-03-28T10:51:00.002-06:002020-03-28T11:10:31.146-06:00Product Review Blitz III<div style="text-align: justify;">
This is the third massive post of product reviews. Preview: Mitica Queso de Murcia al Vino cheese, French Abbey Port-du-Salut cheese, Red Apple Cheese Applewood Smoked Provolone cheese, Noble View Creamery Juustoleipä cheese, Gabriel Coulet Roquefort cheese, Keen's Farmhouse Cheddar, Sargento Tastings New Zealander cheese, Guilloteau Saint Angel cheese, Délice de France Grand Camembert, Emmi Roth Buttermilk Blue cheese, Käserei Studer AG <i>Der scharfe Maxx</i> cheese, Cabot Clothbound Cheddar, Reypenaer Gouda, Carr Valley Cheese Glacier Wildfire Blue cheese, Ninfas Queso Tetilla cheese, Fromagerie Lincet Délice de Bourgogne cheese, Saxon Creamery Green Fields cheese, Hook's Cheese Ten Year Sharp Cheddar, Rodolphe le Meunier Sillon Bleu de Chèvre cheese, Trappiste Orval cheese, Underground Meats Tuscan Salami, Busseto Dry Coppa, Volpi Romano Salame, cape gooseberries, Aroy-D Rambutan, Aroy-D Mangosteen, Ugli fruit, Combos 7 Layer Dip Tortilla, Combos Jalapeño Cheddar Tortilla chips, Pringles Tortillas Truly Original chips, Lays Chicken and Waffles chips, Godiva Dark Chocolate Sea Salt, Nabisco Lemon Oreos, Nabisco Limeade Oreos, and Nabisco Mint Oreos.</div>
<br />
<a name='more'></a><div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-NguSvq0pxZ8/Xn1ZK98xp2I/AAAAAAAAKTo/ObrSh3ITq_8STlrSuV2AosFiPeTO9CzlgCLcBGAsYHQ/s1600/Mitica%2BQueso%2Bde%2BMurcia%2Bal%2BVino.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-NguSvq0pxZ8/Xn1ZK98xp2I/AAAAAAAAKTo/ObrSh3ITq_8STlrSuV2AosFiPeTO9CzlgCLcBGAsYHQ/s200/Mitica%2BQueso%2Bde%2BMurcia%2Bal%2BVino.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-xiEYarcLuNA/Xn1ZK9mzcnI/AAAAAAAAKTs/wxeCPiyhX1gveXWcYj0fKRgSAI9KuPaNACLcBGAsYHQ/s1600/Mitica%2BQueso%2Bde%2BMurcia%2Bal%2BVino%2Bcheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-xiEYarcLuNA/Xn1ZK9mzcnI/AAAAAAAAKTs/wxeCPiyhX1gveXWcYj0fKRgSAI9KuPaNACLcBGAsYHQ/s200/Mitica%2BQueso%2Bde%2BMurcia%2Bal%2BVino%2Bcheese.JPG" width="200" /></a></div>
<br />
<b>Mitica: Queso de Murcia al Vino.</b> This is a Spanish goat cheese that is bathed in Monastrell (a red wine) during ripening. This gives the rind of the cheese a characteristic dark burgundy hue.<span style="color: #f1c232;">[1]</span> Also known as Drunken Goat or Cabra al Vino.<span style="color: #f1c232;">[2]</span> It is claimed that flavors from the wine penetrate the cheese, but realistically, the flavors probably don't get much further than the color of the rind does. When I ate it by itself, I thought this cheese tasted a lot like Mozzarella, but saltier and with a faint hint of goatiness. When I ate it with some apple, the goatiness really came out. Since the flavor wasn't remarkably distinct from Mozzarella and the goatiness was slightly unpleasant, I don't feel the need to eat this cheese again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-V2AmwQ5e0GU/Xn1jIwzCCuI/AAAAAAAAKUE/y9HMXk9BxgEOJAvfYWkGNfZYAEHw-M9lgCLcBGAsYHQ/s1600/Port%2Bdu%2BSalut%2Band%2BCape%2BGooseberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-V2AmwQ5e0GU/Xn1jIwzCCuI/AAAAAAAAKUE/y9HMXk9BxgEOJAvfYWkGNfZYAEHw-M9lgCLcBGAsYHQ/s320/Port%2Bdu%2BSalut%2Band%2BCape%2BGooseberries.JPG" width="320" /></a></div>
<br />
<b>French Abbey: Port-du-Salut.</b> This cheese is nice and creamy. Everywhere I've looked online this cheese is described as having a mild flavor. So there may have been something wrong with mine because it had an intense sheepy flavor (even though this is a cow's milk cheese). Once I got past that flavor the rest of the flavors in the cheese were okay. But they weren't good enough. I won't be coming back to this cheese any time soon. I ate it with cape gooseberries (see the review below).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-B6qF2DiWmAQ/Xn1kRt2Ao0I/AAAAAAAAKUM/EQ0C1cO7u60WH1wNebcTi4-Mn2E3r4ahQCLcBGAsYHQ/s1600/Red%2BApple%2BCheese%2BApplewood%2BSmoked%2BProvolone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-B6qF2DiWmAQ/Xn1kRt2Ao0I/AAAAAAAAKUM/EQ0C1cO7u60WH1wNebcTi4-Mn2E3r4ahQCLcBGAsYHQ/s200/Red%2BApple%2BCheese%2BApplewood%2BSmoked%2BProvolone.JPG" width="200" /></a> <a href="https://1.bp.blogspot.com/-rLgghpnXTsE/Xn1kRt0eqjI/AAAAAAAAKUQ/fxlHc14e5HYIZnBEYdNzpPzX75jKq5jmACLcBGAsYHQ/s1600/Smoked%2BProvolone%2Bcheese%2Band%2BCasalingo%2Bsausage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-rLgghpnXTsE/Xn1kRt0eqjI/AAAAAAAAKUQ/fxlHc14e5HYIZnBEYdNzpPzX75jKq5jmACLcBGAsYHQ/s200/Smoked%2BProvolone%2Bcheese%2Band%2BCasalingo%2Bsausage.JPG" width="200" /></a></div>
<br />
<b>Red Apple Cheese: Applewood Smoked Provolone:</b> As I've mentioned before <span style="color: #f1c232;">[3]</span>, I find smoke flavor in cheese to be overwhelming. So I couldn't really taste the provolone, just the smoke. I like smoke flavor just fine, but a cheap smoked cheese from Wal-Mart and an artisinal smoked cheese of the same variety taste exactly the same to me. (So it's a waste of money to buy an artisinal cheese that's been smoked.) I ate this with a casalingo sausage.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-kBGoMT99fS0/Xn1nMXUFEaI/AAAAAAAAKUg/0u5L11phkNUcfvU9jhUf3QWHnsU8dzYsACLcBGAsYHQ/s1600/Noble%2BView%2BCreamery%2BJuustoleip%25C3%25A4%2Bcheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-kBGoMT99fS0/Xn1nMXUFEaI/AAAAAAAAKUg/0u5L11phkNUcfvU9jhUf3QWHnsU8dzYsACLcBGAsYHQ/s200/Noble%2BView%2BCreamery%2BJuustoleip%25C3%25A4%2Bcheese.JPG" width="200" /></a> <a href="https://1.bp.blogspot.com/-ySzElCcTR2A/Xn1nMkTGfJI/AAAAAAAAKUk/hpKJyNwE4RExXLggBiu1Ya38AcUrdo8kgCLcBGAsYHQ/s1600/Noble%2BView%2BCreamery%2BJuustoleip%25C3%25A4%2Bcheese%2Band%2Bblood%2Borange.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-ySzElCcTR2A/Xn1nMkTGfJI/AAAAAAAAKUk/hpKJyNwE4RExXLggBiu1Ya38AcUrdo8kgCLcBGAsYHQ/s200/Noble%2BView%2BCreamery%2BJuustoleip%25C3%25A4%2Bcheese%2Band%2Bblood%2Borange.JPG" width="200" /></a></div>
<br />
<b>Noble View Creamery: Juustoleipä.</b> This cow cheese is pretty dry when eaten straight out of the package. The last time I had a <i>juusto</i> cheese <span style="color: #f1c232;">[4]</span>, I microwaved it. This time it was recommended to me that I fry it. So I cubed it, tossed it into a frying pan, and stirred it around on medium heat until they were soft. This was definitely superior to microwaving. The chunks of cheese were gooey in the middle, but firm on the outside—almost like deep-fried cheese curds! They were even a little bit squeaky!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-NsmNQcKOG30/Xn1qEC9gT5I/AAAAAAAAKU0/JVe4ZOup_EkJhmCtvJ2zKPY20QucTvxkwCLcBGAsYHQ/s1600/Gabriel%2BCoulet%2BRoquefort.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-NsmNQcKOG30/Xn1qEC9gT5I/AAAAAAAAKU0/JVe4ZOup_EkJhmCtvJ2zKPY20QucTvxkwCLcBGAsYHQ/s200/Gabriel%2BCoulet%2BRoquefort.JPG" width="200" /></a> <a href="https://1.bp.blogspot.com/-KX6RCeT8D6Y/Xn1qEPp8QII/AAAAAAAAKU4/Xl3n36kmtskb3CvsDuksecJ7ZpOGx7BZgCLcBGAsYHQ/s1600/Roquefort%2Bcheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-KX6RCeT8D6Y/Xn1qEPp8QII/AAAAAAAAKU4/Xl3n36kmtskb3CvsDuksecJ7ZpOGx7BZgCLcBGAsYHQ/s200/Roquefort%2Bcheese.JPG" width="200" /></a></div>
<br />
<b>Gabriel Coulet: Roquefort.</b> I have previously characterized this cheese rather negatively.<span style="color: #f1c232;">[5]</span> As my experience has broadened, so has my ability to describe cheese. It does not, as I previously asserted, taste like a goat; it tastes like a blue cheese. Like other blues I've tried, this cheese was very creamy. It was a little more intense than other blue cheeses I've tried (<i>e.g.</i>, Danish Blue <span style="color: #f1c232;">[6]</span>). And it was a little gritty. I don't know if the blue veins in this cheese are unique in producing that grittiness or if it's common to blue cheeses and I just haven't noticed it before now. I couldn't tell that it was a sheep cheese (possibly because of how sharp the mold flavor was). I liked this cheese, but I probably won't buy it again since I couldn't distinguish it from other, cheaper, blue cheeses.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yuAt8YqK3DU/Xn6itflMgUI/AAAAAAAAKWo/cz3BCgiMCpUbAUQdAQ2q0S0wYSpyG4r4wCLcBGAsYHQ/s1600/Keen%2527s%2BFarmhouse%2BCheddar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-yuAt8YqK3DU/Xn6itflMgUI/AAAAAAAAKWo/cz3BCgiMCpUbAUQdAQ2q0S0wYSpyG4r4wCLcBGAsYHQ/s320/Keen%2527s%2BFarmhouse%2BCheddar.JPG" width="320" /></a></div>
<br />
<b>Keen's: Farmhouse Cheddar.</b> This cheese <span style="color: #f1c232;">[7]</span> mostly had a good flavor, with a nice amount of lactose crystals. However, the vein of gray mold running through the middle gave it a mildly unpleasant flavor. Even though it was mild, it was still off-putting enough that I have no desire to eat this cheese again. I ate this with dry coppa (see the review below).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QpC2lQLbvYw/Xn6mYZ37MSI/AAAAAAAAKXI/jU5LJYf8kGUhRBQAD7u30-ELv4Sk4baJQCLcBGAsYHQ/s1600/Sargento%2BTastings%2BNew%2BZealander.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-QpC2lQLbvYw/Xn6mYZ37MSI/AAAAAAAAKXI/jU5LJYf8kGUhRBQAD7u30-ELv4Sk4baJQCLcBGAsYHQ/s200/Sargento%2BTastings%2BNew%2BZealander.JPG" width="200" /></a> <a href="https://1.bp.blogspot.com/-V4ZgZQI_tl4/Xn6mYNUURrI/AAAAAAAAKXE/8ii_HyQmGrMAYQ-N6kvfG98pxwJtMQfDACLcBGAsYHQ/s1600/New%2BZealander%2Bcheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-V4ZgZQI_tl4/Xn6mYNUURrI/AAAAAAAAKXE/8ii_HyQmGrMAYQ-N6kvfG98pxwJtMQfDACLcBGAsYHQ/s200/New%2BZealander%2Bcheese.JPG" width="200" /></a></div>
<br />
<b>Sargento Tastings: New Zealander cheese.</b> The packaging bills this cheese as having "a bold, balanced flavor of creamy Gouda and sharp cheddar". This cheese was definitely creamy, but I didn't detect anything like the flavor of Gouda. Really, to me it just tasted like a sharp, white cheddar. So it was tasty, but not particularly unique.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ULqmHM7XCY8/Xn9dDRjnoYI/AAAAAAAAKXs/59SiUG4bQC89EYyvgiGMp--vfP_VAcLWwCLcBGAsYHQ/s1600/Guilloteau%2BSaint%2BAngel%2BTriple%2BCream%2BBrie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-ULqmHM7XCY8/Xn9dDRjnoYI/AAAAAAAAKXs/59SiUG4bQC89EYyvgiGMp--vfP_VAcLWwCLcBGAsYHQ/s320/Guilloteau%2BSaint%2BAngel%2BTriple%2BCream%2BBrie.JPG" width="320" /></a></div>
<br />
<b>Guilloteau: Saint Angel.</b> This triple-cream brie was definitely the stinkiest one I've had. This was particularly noticeable when we tried eating it with grapes. Eating it on bread or pretzels was much more tolerable; it mostly just tasted buttery.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yL-uZa0mpGU/Xn9w81Y9yjI/AAAAAAAAKZI/Q1KG8kFP2hkSaQ6EJKCIcSIj4C8ml-VtACLcBGAsYHQ/s1600/D%25C3%25A9lice%2Bde%2BFrance%2BGrand%2BCamembert.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-yL-uZa0mpGU/Xn9w81Y9yjI/AAAAAAAAKZI/Q1KG8kFP2hkSaQ6EJKCIcSIj4C8ml-VtACLcBGAsYHQ/s320/D%25C3%25A9lice%2Bde%2BFrance%2BGrand%2BCamembert.JPG" width="320" /></a></div>
<br />
<b>Délice de France: Grand Camembert.</b> It is suggested online that Camembert is less creamy and tastes more funky than Brie.<span style="color: #f1c232;">[8]</span> However, this Camembert was mild and buttery—even next to the rind and even when eaten with grapes (in the past our experience has been that Brie tastes more funky near the rind and when eaten on grapes versus when eaten on bread or pretzels).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-5N03fdHag-0/Xn9zXlsbXUI/AAAAAAAAKZc/GKjoBt6e7fQffcJA64oOs3mZRP9ZXvAUQCLcBGAsYHQ/s1600/Emmi%2BRoth%2BButtermilk%2BBlue.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-5N03fdHag-0/Xn9zXlsbXUI/AAAAAAAAKZc/GKjoBt6e7fQffcJA64oOs3mZRP9ZXvAUQCLcBGAsYHQ/s320/Emmi%2BRoth%2BButtermilk%2BBlue.JPG" width="320" /></a></div>
<br />
<b>Emmi Roth: Buttermilk Blue.</b> Despite descriptions by the producer that this cheese is "tangy yet mellow" <span style="color: #f1c232;">[9]</span>, I only found the tangy and not the mellow. It was right up there with the most intense blue cheeses I've tried. If you were to lay a quarter over any part of this cheese, except right next to the rind, there would be more blue than white. I enjoyed it, but this is not for the faint of heart.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s1600/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s320/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" width="320" /></a></div>
<br />
<b>Käserei Studer AG: <i>Der scharfe Maxx</i>.</b> The of this cheese (the one next to the <i>salame</i> in the picture) name means "maximum sharpness" in German. This is a washed rind cheese from Switzerland. It was only recently developed after the collapse of the Swiss Cheese Union.<span style="color: #f1c232;">[10]</span> It was a rather creamy cheese, but definitely has that bitter tang that is characteristic of washed rind cheeses. (I informally refer to this bitter tang as 'armpit flavor' since it's the product of <i>Brevibacterium linens</i>, which also contributes to foot and armpit odor.) I still haven't warmed up to washed rind cheeses, so this one's off my list of cheeses to eat again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s1600/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s320/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" width="320" /></a></div>
<br />
<b>Cabot: Clothbound Cheddar.</b> This cheese (the cheese on the far right in the picture) had a nice mouthfeel, similar to other aged cheddars, and was full of delightful lactic acid crystals. The taste was slightly funky, suggesting some microbial action, but overall I enjoyed the cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s1600/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s320/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" width="320" /></a></div>
<br />
<b>Reypenaer: Gouda.</b> This cheese (the middle of the three in the picture) was aged for one year, giving it a firmer texture than younger goudas. The flavor was typical of a gouda, but a little bit deeper and more complex. It wasn't quite as crumbly as the Cabot cheddar, nor was it quite as creamy as the <i>Der scharfe Maxx</i> (see the review above).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://i0.wp.com/carrvalleycheese.com/wp-content/uploads/2019/04/wildfirewheel-794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="794" data-original-width="794" height="320" src="https://i0.wp.com/carrvalleycheese.com/wp-content/uploads/2019/04/wildfirewheel-794.jpg" width="320" /></a></div>
<br />
<b>Carr Valley Cheese: Glacier Wildfire Blue.</b> This cheese was slightly bluer than I like, but overall pretty good. The peppers added a nice touch that made this cheese unique from other blue cheeses I've tried.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xr7vxxZB_10/Xn99bVu4NqI/AAAAAAAAKZo/AR7Lwk9o7WsTg4v7xy7flz_Sq2AOhCvFgCLcBGAsYHQ/s1600/Ninfas%2Bqueso%2Btetilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-xr7vxxZB_10/Xn99bVu4NqI/AAAAAAAAKZo/AR7Lwk9o7WsTg4v7xy7flz_Sq2AOhCvFgCLcBGAsYHQ/s200/Ninfas%2Bqueso%2Btetilla.JPG" width="200" /></a> <a href="https://1.bp.blogspot.com/-j3ed4wwumIg/Xn99bdPLTpI/AAAAAAAAKZs/x2U4MswAkfkMju3kgipLbp_mxSzU19tzACLcBGAsYHQ/s1600/Queso%2BTetilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-j3ed4wwumIg/Xn99bdPLTpI/AAAAAAAAKZs/x2U4MswAkfkMju3kgipLbp_mxSzU19tzACLcBGAsYHQ/s200/Queso%2BTetilla.JPG" width="200" /></a></div>
<br />
<b>Ninfas: Queso Tetilla.</b> This cheese got its name the same way the Gran Tetons did.<span style="color: #f1c232;">[11]</span> The wrapper claimed this was a soft cheese and I've seen it described online as creamy. Well, not in my experience. This was a very hard cheese, with a texture and flavor similar to a mild Parmesan. I liked it just fine, but I wonder what I really ate. Was it falsely advertised? Or did the cheesemonger hang onto it so long that it aged? I shudder to think…<br />
<br />
The next five cheeses and one meat we sampled while Leann's brother, David, and his wife, Amber, were visiting us. I didn't take any pictures, so you'll have to settle for pictures I gleaned from the internet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://upload.wikimedia.org/wikipedia/commons/7/78/DELICE_DE_BOURGOGNE_2KG_LINCET_EXPORT.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="800" height="307" src="https://upload.wikimedia.org/wikipedia/commons/7/78/DELICE_DE_BOURGOGNE_2KG_LINCET_EXPORT.png" width="320" /></a></div>
<br />
<b>Fromagerie Lincet: Délice de Bourgogne.</b> This is a triple-cream brie with a nice smooth texture and creamy flavor. It went well on grapes, bread, and pretzels. There wasn't any detectable funk until you got right up next to the rind. Leann begged me to go buy some more. I think we liked this better than the Domaine du Village.<span style="color: #f1c232;">[12]</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.saputospecialty.com/en/our-cheeses/saxon-creamery/url(/-/media/ecosystem/divisions/scusa/scusa-images/products/saxon-creamery/green-fields-monastery-style-cheese-600.ashx?revision=340693c8-fec8-4b52-b7c7-db0321db8820)" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="600" height="320" src="https://www.saputospecialty.com/en/our-cheeses/saxon-creamery/url(/-/media/ecosystem/divisions/scusa/scusa-images/products/saxon-creamery/green-fields-monastery-style-cheese-600.ashx?revision=340693c8-fec8-4b52-b7c7-db0321db8820)" width="266" /></a></div>
<br />
<b>Saxon Creamery: Green Fields cheese.</b> This is a washed rind cheese, so it smells like a barnyard. The cheese had a pleasant mouthfeel and was modestly creamy, but the barnyard smell was definitely there in the flavor, especially if you ate a sizable cube. I definitely had to fight this off with lots of sausage and grapes. I feel no need to have this cheese again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://hookscheese.com/pictures2/MG_0094_5lb_1lb_10yr_ched_a1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://hookscheese.com/pictures2/MG_0094_5lb_1lb_10yr_ched_a1.jpg" data-original-height="534" data-original-width="800" height="213" width="320" /></a></div>
<br />
<b>Hook's Cheese: Ten Year Sharp Cheddar.</b> This cheddar was <i>fantastic</i>. But it was so intense that it could only be eaten in small amounts. The sharpness was bold and there were lactose crystals throughout. Plan on having some fruit or sausage on hand to balance out the intensity. I would love to have this cheese again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ByM-XMyTTSk/Xn9tAUNpVoI/AAAAAAAAKY8/KCNiJ5JTxNkiPJRpg8mTFH02dsgsWiddgCLcBGAsYHQ/s1600/Le-Meunier-Sillon-Bleu-sm-2_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-ByM-XMyTTSk/Xn9tAUNpVoI/AAAAAAAAKY8/KCNiJ5JTxNkiPJRpg8mTFH02dsgsWiddgCLcBGAsYHQ/s320/Le-Meunier-Sillon-Bleu-sm-2_8.jpg" width="320" /></a></div>
<br />
<b>Rodolphe le Meunier: Sillon Bleu de Chèvre.</b> This wasn't actually a blue cheese, it was a cheese with an ash layer in the middle.<span style="color: #f1c232;">[13]</span> The cheese itself tasted quite a lot like Emmentaler (colloquially known as Swiss cheese in the US) and was only slightly goaty. Ultimately this cheese wasn't remarkable enough to justify any subsequent purchases.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://store.belgianshop.com/6074-home_default/orval-cheese-block-200g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" src="https://store.belgianshop.com/6074-home_default/orval-cheese-block-200g.jpg" /></a></div>
<br />
<b>Trappiste: Orval.</b> This cheese is made by Belgian Trappist monks.<span style="color: #f1c232;">[14]</span> It had a nice texture and a pleasant Mozzarella-like flavor (except that it had a slightly bitter aftertaste). This was Amber's favorite, but I didn't think it was special enough to buy again. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://static1.squarespace.com/static/53e11805e4b005e65d41d344/53e3a69be4b0f05a75a9a068/5b1e978f758d464ff596ce24/1584627180297/tuscan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://static1.squarespace.com/static/53e11805e4b005e65d41d344/53e3a69be4b0f05a75a9a068/5b1e978f758d464ff596ce24/1584627180297/tuscan.jpg" width="320" /></a></div>
<br />
<b>Underground Meats: Tuscan Salami.</b> This salami had a nice, bold flavor but was a little to heavy on the peppercorns, in my opinion. And after one slice Leann had had enough because it was so fatty (she said it made her feel like the entire inside of her mouth was coated with fat). David liked it better than the 'safe' sausage I convinced him to buy. I wouldn't mind buying this <i>salami</i> again.<br />
<br />
And that's the end of the cheeses and meats that we tried with David and Amber.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-BQRRxkOD2Qk/Xn6kZC2gr9I/AAAAAAAAKW0/yM9SwLMb5-0MeIdKBJp4kENpOQEFFejegCLcBGAsYHQ/s1600/Busseto%2BDry%2BCoppa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://1.bp.blogspot.com/-BQRRxkOD2Qk/Xn6kZC2gr9I/AAAAAAAAKW0/yM9SwLMb5-0MeIdKBJp4kENpOQEFFejegCLcBGAsYHQ/s320/Busseto%2BDry%2BCoppa.JPG" width="240" /></a></div>
<br />
<b>Busseto: Dry Coppa.</b> I liked these, but they're pretty intense. They're salty and they have a strong ham flavor ("piggy" flavor, as Leann puts it). I liked these all right, but not as much as I like <i>salame</i> sausages or <i>prosciutto</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s1600/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-qgcRI4-YRJ8/Xn9x78qFE0I/AAAAAAAAKZQ/ZHksUSSbVbIylAP8I9xbTbgK8VnHvEU1QCLcBGAsYHQ/s320/Salame%252C%2BGouda%252C%2BMaxx%252C%2BCheddar.JPG" width="320" /></a></div>
<br />
<b>Volpi: Romano Salame.</b> The wrapping on this <i>salami</i> claims "a surprisingly pepper-rich finish." It was no surprise. Looking at it (the entire outside was encrusted with pepper flakes), it would've been a surprise if it <i>hadn't</i> had a pepper-rich finish…or a pepper-rich beginning and a pepper-rich middle. What <i>was</i> surprising is that we could taste the <i>salami</i> at all. As it was, the <i>salami</i> flavor was so well-disguised by the black pepper, that I can't really say whether I liked it otherwise. I can only say that the pepper was so intense that if it weren't for the companionship of three hard cheeses above (Käserei Studer AG <i>Der scharfe Maxx</i>, Cabot Clothbound Cheddar, and Reypenaer Gouda), I wouldn't have been able to eat it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-V2AmwQ5e0GU/Xn1jIwzCCuI/AAAAAAAAKUE/y9HMXk9BxgEOJAvfYWkGNfZYAEHw-M9lgCLcBGAsYHQ/s1600/Port%2Bdu%2BSalut%2Band%2BCape%2BGooseberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-V2AmwQ5e0GU/Xn1jIwzCCuI/AAAAAAAAKUE/y9HMXk9BxgEOJAvfYWkGNfZYAEHw-M9lgCLcBGAsYHQ/s320/Port%2Bdu%2BSalut%2Band%2BCape%2BGooseberries.JPG" width="320" /></a></div>
<br />
<b>Cape gooseberries.</b> Cape gooseberries are native to Peru and Ecuador, where they are called <i>aguaymanto</i>.<span style="color: #f1c232;">[15]</span> They have a husk around them that make them look a lot like tomatillos. After you open them they look like orange cherry tomatoes. They are sweet and delightfully tangy. They have crunchy little seeds in them, but they're not prohibitively bothersome. Unfortunately, about a third of the gooseberries in the carton I bought were moldy but I couldn't see it because of the husks. I would definitely eat these again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-eQeftG-AcT4/Xn4Q9kB83-I/AAAAAAAAKVo/IcrP1oC59NwbfpGAPrgmAgs1YYvUf01wQCLcBGAsYHQ/s1600/Aroy-D%2BRambutan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="240" src="https://1.bp.blogspot.com/-eQeftG-AcT4/Xn4Q9kB83-I/AAAAAAAAKVo/IcrP1oC59NwbfpGAPrgmAgs1YYvUf01wQCLcBGAsYHQ/s200/Aroy-D%2BRambutan.JPG" width="180" /></a> <a href="https://1.bp.blogspot.com/-MzRRjGUgl4o/Xn4Qk6K2guI/AAAAAAAAKVY/GddAtYelenQMoldsToxBjMtuNLvTKN5YQCLcBGAsYHQ/s1600/Rambutan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-MzRRjGUgl4o/Xn4Qk6K2guI/AAAAAAAAKVY/GddAtYelenQMoldsToxBjMtuNLvTKN5YQCLcBGAsYHQ/s320/Rambutan.JPG" width="320" /></a></div>
<br />
<b>Aroy-D: Rambutan.</b> Aroy-D (อร่อย-ดี) is a subsidiary of Thai Agri Foods.<span style="color: #f1c232;">[16]</span> Rambutan (Thai: เงาะ <i>engāa</i> or <i>ngeāa</i>, depending on how you handle the preposed vowel <span style="color: #f1c232;">[17]</span>) is related to the lychee. I am not aware of anywhere I can buy these fresh (and in the case of rambutan, fresh means it's still on the branch and the whole branch is harvested), so I had to content myself with buying them canned in syrup. They have a texture similar to that of a sautéed onion (so at least one of my sisters wouldn't like it for that reason alone). In my opinion <i>rambutan</i> taste a lot like grape—so much so that they're not worth the expense when I can just buy grapes. To our surprise, Lilli tried them and liked them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qHj8ahvQQjo/Xn4QgwDDGfI/AAAAAAAAKVU/mu6hIUqwe94wI_-QZHweI4lo0FmRO0GUACLcBGAsYHQ/s1600/Aroy-D%2BMangosteen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="240" src="https://1.bp.blogspot.com/-qHj8ahvQQjo/Xn4QgwDDGfI/AAAAAAAAKVU/mu6hIUqwe94wI_-QZHweI4lo0FmRO0GUACLcBGAsYHQ/s200/Aroy-D%2BMangosteen.JPG" width="180" /></a> <a href="https://1.bp.blogspot.com/-XPS-_VIYF9w/Xn4ROCT1ElI/AAAAAAAAKV0/to-3ufAP9MEAoo0PQjLUeqMBcIsk4WXywCLcBGAsYHQ/s1600/Mangosteen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-XPS-_VIYF9w/Xn4ROCT1ElI/AAAAAAAAKV0/to-3ufAP9MEAoo0PQjLUeqMBcIsk4WXywCLcBGAsYHQ/s320/Mangosteen.JPG" width="320" /></a></div>
<br />
<b>Aroy-D: Mangosteen.</b> Mangosteen (Thai: มังคุด <i>mạngkhud</i>) is sometimes called "the Queen of Fruits". Like the rambutan, these aren't readily available fresh, so I bought them preserved in syrup. The texture is like a canned mandarin orange, but a little smoother. The fruit consists of clusters of arils. The largest arils cover a seed, so don't bite in. There was a little hint of mandarin orange but, for me, it was overwhelmed by a slightly 'off'' <span style="color: #f1c232;">[18]</span> flavor (which prevented me from finishing the can). Leann didn't notice this 'off'' flavor; she though it tasted like a blend of mandarin orange and pear.<span style="color: #f1c232;">[19]</span> Lilli tried these, too, but did not like them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-E4fRLSnOur0/Xn6g9HwSt_I/AAAAAAAAKWY/Dsfgt182nY4X3b45hmqa-H8JCVYpi43kACLcBGAsYHQ/s1600/Ugli%2BFruit%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-E4fRLSnOur0/Xn6g9HwSt_I/AAAAAAAAKWY/Dsfgt182nY4X3b45hmqa-H8JCVYpi43kACLcBGAsYHQ/s200/Ugli%2BFruit%2B1.JPG" width="200" /></a> <a href="https://1.bp.blogspot.com/-Tidb_pnpn-A/Xn6g9Oofq7I/AAAAAAAAKWU/D_HKC9FuyTsQZKsDKcwjBJ6UP4x3-Hi3wCLcBGAsYHQ/s1600/Ugli%2BFruit%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-Tidb_pnpn-A/Xn6g9Oofq7I/AAAAAAAAKWU/D_HKC9FuyTsQZKsDKcwjBJ6UP4x3-Hi3wCLcBGAsYHQ/s200/Ugli%2BFruit%2B2.JPG" width="200" /></a></div>
<br />
<b>Ugli fruit:</b> This is a natural tangelo that arose in Jamaica.<span style="color: #f1c232;">[20]</span> The flavor was reminiscent of a grapefruit, but slightly less bitter and quite a bit less sour. The flesh was yellow, almost the color of orange flesh, and had huge vesicles in wide, shallow carpels that separated easily from the partition.<span style="color: #f1c232;">[21]</span> This latter feature was nice because it made it easy to cut out the carpels with a grapefruit spoon and eat them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ILHnBQFHZAo/Upfe0F45L8I/AAAAAAAAEsk/wLmyXwdCE-Y/s1600/Combos+7+Layer+Dip+Tortilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-ILHnBQFHZAo/Upfe0F45L8I/AAAAAAAAEsk/wLmyXwdCE-Y/s320/Combos+7+Layer+Dip+Tortilla.JPG" width="240" /></a></div>
<br />
<b>Combos: 7 Layer Dip Tortilla.</b> These were okay, but not great. The dominant flavors were cumin and chili powder. It wasn't until I was almost to the end of the bag that I started picking up any other flavors, like refried beans or tomato. And to be honest, even at the end it was missing some critical flavors (if you want 7-layer dip): cheese, sour cream, and avocado.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-_Z641XZvA2o/Xn6lol4x10I/AAAAAAAAKW8/hKsvfmg3jYQyt92WpB44gzI0aco7LDsUACLcBGAsYHQ/s1600/Combos%2BJalape%25C3%25B1o%2BCheddar%2BTortilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://1.bp.blogspot.com/-_Z641XZvA2o/Xn6lol4x10I/AAAAAAAAKW8/hKsvfmg3jYQyt92WpB44gzI0aco7LDsUACLcBGAsYHQ/s320/Combos%2BJalape%25C3%25B1o%2BCheddar%2BTortilla.JPG" width="240" /></a></div>
<br />
<b>Combos: Jalapeño Cheddar Tortilla</b> I really liked these! They weren't as spicy as I was expecting, but the <i>jalapeño</i> flavor was still surprisingly intense. The stone-ground (and presumably nixtamalized) corn in the 'tube' gave it a very nice texture and a flavor that, though not really like a <i>tortilla</i>, went well with the cheddar cheese and <i>jalapeño</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-AQ6fOYSHDy0/Xn4S_6cuecI/AAAAAAAAKWA/D5neiieTcg0aNGKqyEnh15o1dc9nJ4lrgCLcBGAsYHQ/s1600/Pringles%2BTortillas%2BTruly%2BOriginal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://1.bp.blogspot.com/-AQ6fOYSHDy0/Xn4S_6cuecI/AAAAAAAAKWA/D5neiieTcg0aNGKqyEnh15o1dc9nJ4lrgCLcBGAsYHQ/s320/Pringles%2BTortillas%2BTruly%2BOriginal.JPG" width="240" /></a></div>
<br />
<b>Pringles: Tortillas Truly Original.</b> These chips also come in Nacho Cheese and Zesty Ranch. The Tortillas Truly Original chips give off more of a "whole-grain" vibe than other tortilla chips do, but not because they're actually whole-grain. The ingredient list <span style="color: #f1c232;">[22]</span> specifies "degerminated yellow corn flour"…but it also tells you what those brown bits are that give it the appearance of a whole-grain chip: dried black beans. The flavor is pretty good, but a little heavy on the oil side (15 crisps give you 12% of your daily fat intake <span style="color: #f1c232;">[23]</span>). These were good to eat plain, but I don't think I'd try dipping them in salsa or guacamole.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--2bkBdhfuyM/Xn4UCtryNAI/AAAAAAAAKWI/lcDV1hvtcLgP8XgDN33iDQlYqUiGNQMsgCLcBGAsYHQ/s1600/Lays%2BChicken%2Band%2BWaffles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://1.bp.blogspot.com/--2bkBdhfuyM/Xn4UCtryNAI/AAAAAAAAKWI/lcDV1hvtcLgP8XgDN33iDQlYqUiGNQMsgCLcBGAsYHQ/s320/Lays%2BChicken%2Band%2BWaffles.JPG" width="240" /></a></div>
<br />
<b>Lays: Chicken and Waffles.</b> Another swing and a miss for Lays. These were almost as nasty as the cheesy garlic bread chips.<span style="color: #f1c232;">[24]</span> They start out with a disconcerting brown sugar (not maple) flavor which eventually gives way to the potato flavor of the chip. But this is followed by an aftertaste composed of concentrated chicken broth and onion. Blech!<br />
<br />
<div style="text-align: center;">
<a href="https://1.bp.blogspot.com/-usC8qA5-zy0/Xn4Mg-XGTOI/AAAAAAAAKVI/zPxBm5jMKrcK5SFghOwUOp18sVvAMS_mACLcBGAsYHQ/s1600/Godiva%2BDark%2BChocolate%2BSea%2BSalt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="320" src="https://1.bp.blogspot.com/-usC8qA5-zy0/Xn4Mg-XGTOI/AAAAAAAAKVI/zPxBm5jMKrcK5SFghOwUOp18sVvAMS_mACLcBGAsYHQ/s320/Godiva%2BDark%2BChocolate%2BSea%2BSalt.JPG" width="240" /></a></div>
<br />
<b>Godiva: Dark Chocolate Sea Salt.</b> This bar was nice and chocolaty and creamy. The chunks of sea salt were interesting and gave the chocolate an almost-savory flavor, rather than just salty. But they were a little too poorly distributed and the overall effect wasn't exciting enough to want to come back to this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-XTshiuguNL4/Xn6nagJWu6I/AAAAAAAAKXc/nX2whEI79QUZvArP1j39K3sOob7lKMrUgCLcBGAsYHQ/s1600/Oreo%2BLemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-XTshiuguNL4/Xn6nagJWu6I/AAAAAAAAKXc/nX2whEI79QUZvArP1j39K3sOob7lKMrUgCLcBGAsYHQ/s200/Oreo%2BLemon.JPG" width="200" /></a></div>
<br />
<b>Nabisco: Lemon Oreos.</b> I'm not really crazy about lemon cookies in the first place (my fond memories of BYU 38th Ward Book Club meetings notwithstanding), so Nabisco's take on the theme was almost doomed from the beginning. The lemon flavor was really intense. In fact, it was a little <i>too</i> intense. And dipping them in milk only emphasized their lemony-ness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nLYpmPtuLOk/Xn6nagVMkcI/AAAAAAAAKXY/hEXp5wgS80sXHq7u0O0N-ceQRLmHc86wACLcBGAsYHQ/s1600/Oreo%2BLimeade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-nLYpmPtuLOk/Xn6nagVMkcI/AAAAAAAAKXY/hEXp5wgS80sXHq7u0O0N-ceQRLmHc86wACLcBGAsYHQ/s200/Oreo%2BLimeade.JPG" width="200" /></a></div>
<br />
<b>Nabisco: Limeade Oreos.</b> The limeade Oreos tasted so much like the lemon Oreos that it's not even worth it to review them separately. So: <i>vide supra</i>.<br />
<br />
<div style="text-align: center;">
[No Photo.]</div>
<br />
<b>Nabisco: Mint Oreos</b> I went into this feeling apprehensive. I thought for sure they would use spearmint instead of peppermint. But then Leann pointed out to me that the package specifically says <i>peppermint</i>. So I tried them. In contrast to the lemon-flavored Oreos, the flavor of these <i>wasn't</i> very intense. In fact, I couldn't dispel the idea that I was eating mint toothpaste sandwiched between two chocolate wafers—that's exactly what it tasted like. I won't be getting these again.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See <a href="http://en.wikipedia.org/wiki/Murcian_wine_cheese">http://en.wikipedia.org/wiki/Murcian wine cheese</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> See <a href="http://www.cheese.com/queso-de-murcia/">http://www.cheese.com/queso-de-murcia/</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> See my review for Boar's Head: Smoked ButterKäse <a href="http://gookumpucky.blogspot.com/2011/03/product-review-boars-head-smoked.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[4]</span> See my review of Pasture Pride Guusto cheese <a href="http://gookumpucky.blogspot.com/2012/01/product-review-pasture-pride-guusto.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[5]</span> See my post <a href="http://gookumpucky.blogspot.com/2010/11/cheese.html">Cheese</a>.<br />
<br />
<span style="color: #f1c232;">[6]</span> See my review of Rosenborg Castello: Danish Blue <a href="http://gookumpucky.blogspot.com/2012/01/product-review-rosenborg-castello.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[7]</span> See <a href="http://www.zingermans.com/article.aspx?articleid=article37">http://www.zingermans.com/article.aspx?articleid=article37</a>.<br />
<br />
<span style="color: #f1c232;">[8]</span> See <a href="http://www.popsugar.com/food/Brie-vs-Camembert-32347810">http://www.popsugar.com/food/Brie-vs-Camembert-32347810</a>.<br />
<br />
<span style="color: #f1c232;">[9]</span> See <a href="http://www.rothcheese.com/buttermilk-blue/buttermilk-blue/">http://www.rothcheese.com/buttermilk-blue/buttermilk-blue/</a>.<br />
<br />
<span style="color: #f1c232;">[10]</span> See <a href="http://www.thekitchn.com/a-new-favorite-scharfe-maxx-cheese-the-cheesemonger-187923">http://www.thekitchn.com/a-new-favorite-scharfe-maxx-cheese-the-cheesemonger-187923</a>.<br />
<br />
<span style="color: #f1c232;">[11]</span> See <a href="https://en.wikipedia.org/wiki/Tetilla_cheese">https://en.wikipedia.org/wiki/Tetilla cheese</a> and <a href="https://en.wikipedia.org/wiki/Teton_Range">https://en.wikipedia.org/wiki/Teton Range</a>.<br />
<br />
<span style="color: #f1c232;">[12]</span> See my review of Les Fromagers de Chevillon Domaine du Village <a href="https://gookumpucky.blogspot.com/2020/03/product-review-les-fromagers-de.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[13]</span> For more details, see my review of Les 3 Comtois Morbier cheese <a href="https://gookumpucky.blogspot.com/search?q=Morbier">here</a>.<br />
<br />
<span style="color: #f1c232;">[14]</span> See <a href="http://en.wikipedia.org/wiki/Orval_Abbey">http://en.wikipedia.org/wiki/Orval Abbey</a>.<br />
<br />
<span style="color: #f1c232;">[15]</span> See <a href="http://en.wikipedia.org/wiki/Cape_gooseberry">http://en.wikipedia.org/wiki/Cape gooseberry</a>.<br />
<br />
<span style="color: #f1c232;">[16]</span> See <a href="http://www.thaiagri.com/">http://www.thaiagri.com/</a>.<br />
<br />
<span style="color: #f1c232;">[17]</span> I haven't been able to get a straightforward answer about what 'preposed vowels' are, how they function in Thai, or how they should be transliterated, but the information I found that was closest to being helpful was at <a href="http://en.wikipedia.org/wiki/ISO_11940">http://en.wikipedia.org/wiki/ISO 11940</a>.<br />
<br />
<span style="color: #f1c232;">[18]</span> To be honest, this 'off' flavor reminded me a little bit of tuna fish.<br />
<br />
<span style="color: #f1c232;">[19]</span> I've seen the flavor described on the internet as similar to strawberry or peach.<br />
<br />
<span style="color: #f1c232;">[20]</span> See <a href="https://en.wikipedia.org/wiki/Jamaican_tangelo">https://en.wikipedia.org/wiki/Jamaican tangelo</a>.<br />
<br />
<span style="color: #f1c232;">[21]</span> See <a href="http://en.wikipedia.org/wiki/Flavedo#Anatomy_of_simple_fruits">http://en.wikipedia.org/wiki/Flavedo#Anatomy of simple fruits</a>.<br />
<br />
<span style="color: #f1c232;">[22]</span> See <a href="http://www.pringles.com/content/dam/pringles-site/product_pack/NILS/Pringles_Tortillas_Truly_Original_NLI.png">http://www.pringles.com/content/dam/pringles-site/product pack/NILS/Pringles Tortillas Truly Original NLI.png</a>.<br />
<br />
<span style="color: #f1c232;">[23]</span> This is comparable to Doritos Toasted Corn tortilla chips (see <a href="http://www.fritolay.com/our-snacks/doritos-toasted-corn.html">here</a>, click on nutrition label button), Tostitos Restaurant Style tortilla chips (see <a href="http://www.fritolay.com/our-snacks/tostitos-original.html">here</a>, click on nutrition label button), Fritos Scoops corn chips (see <a href="http://www.fritolay.com/our-snacks/fritos-scoops.html">here</a>, click on nutrition label button), Santitas Yellow Corn Chips (see <a href="http://www.fritolay.com/our-snacks/santitas-yellow-corn.html">here</a>, click on nutrition label button), or Mission Tortilla Rounds (see <a href="http://www.missionfoods.com/Pantry.aspx">here</a>, scroll down and select).<br />
<br />
<span style="color: #f1c232;">[24]</span> See my review of Lays Cheesy Garlic Bread chips <a href="https://gookumpucky.blogspot.com/2020/03/product-review-blitz-ii.html">here</a> (scroll down).<br />
<br />
<b>Image attributions:</b><br />
<br />
Glacier Wildfire Blue is by Carr Valley Cheese, available at <a href="https://carrvalleycheese.com/product/glacier-wildfire-blue/">https://carrvalleycheese.com/product/glacier-wildfire-blue/</a>, all rights reserved.<br />
<br />
Délice de Bourgogne is by Beprost, available at <a href="https://commons.wikimedia.org/wiki/File:DELICE_DE_BOURGOGNE_2KG_LINCET_EXPORT.png">https://commons.wikimedia.org/wiki/File:DELICE DE BOURGOGNE 2KG LINCET EXPORT.png</a>.<br />
<br />
Green Fields cheese is by Saputo Specialty Cheese, available at <a href="https://www.saputospecialty.com/en/our-cheeses/saxon-creamery/green-fields-monastery-style-cheese">https://www.saputospecialty.com/en/our-cheeses/saxon-creamery/green-fields-monastery-style-cheese</a>, all rights reserved.<br />
<br />
Ten Year Sharp Cheddar is by Hook's Cheese, available at <a href="http://hookscheese.com/pictures2/MG_0094_5lb_1lb_10yr_ched_a1.jpg">http://hookscheese.com/pictures2/MG 0094 5lb 1lb 10yr ched a1.jpg</a>, all rights reserved.<br />
<br />
Sillon Bleu de Chèvre is by Fromaggio Kitche, available at <a href="https://www.formaggiokitchen.com/">https://www.formaggiokitchen.com/</a>, all rights reserved.<br />
<br />
Trappiste Orval is by Belgian Shop, available at <a href="https://store.belgianshop.com/6074-home_default/orval-cheese-block-200g.jpg">https://store.belgianshop.com/6074-home default/orval-cheese-block-200g.jpg</a>, all rights reserved.<br />
<br />
Tuscan Salami is by Underground Meats, available at <a href="http://www.undergroundmeats.com/shop-salami/tuscan-salami-6oz">http://www.undergroundmeats.com/shop-salami/tuscan-salami-6oz</a>, all rights reserved.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-82154347844301274492020-03-26T19:44:00.003-06:002020-03-26T19:44:47.192-06:00Product Review: Cape Cod Kettle Cooked Sea Salt & Vinegar potato chips<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-palR-CdY_l4/Xn1aCGI0kBI/AAAAAAAAKT4/u1POjQc7ka0fG05v_wl8ShYAx4gjQ-y4wCLcBGAsYHQ/s1600/Cape%2BCod%2BKettle%2BCooked%2BSea%2BSalt%2Band%2BVinegar%2Bpotato%2Bchips.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="375" height="200" src="https://1.bp.blogspot.com/-palR-CdY_l4/Xn1aCGI0kBI/AAAAAAAAKT4/u1POjQc7ka0fG05v_wl8ShYAx4gjQ-y4wCLcBGAsYHQ/s200/Cape%2BCod%2BKettle%2BCooked%2BSea%2BSalt%2Band%2BVinegar%2Bpotato%2Bchips.JPG" width="150" /></a></div>
Before he got married, my Uncle Derek accompanied my nuclear family on several summer vacations. On one of those vacations (I can't remember which, but it was either the trip to Oregon or the trip to Alberta), he introduced my nuclear family to Cape Cod potato chips. We were ecstatic about them. In my memory they were <i>so </i>good. I don't recall what flavor he shared with us, but we devoured them. (However, it's entirely plausible that we would've enthusiastically emptied <i>any </i>bag of potato chips he decided to share with us, regardless of brand.<span style="color: #f1c232;">[2]</span>) It's not an easy brand to track down in Utah, but I rediscovered it while we were in Wisconsin.<br />
<br />
<a name='more'></a><b>My verdict: </b>These chips have a nice crunch to them—actually a little bit too much for my current preferences. The flavor was pretty good, but not great. Cape Cod adds a small amount of apple cider vinegar and some of that flavor definitely carried through. I was reminded of the Boulder Canyon Malt Vinegar & Sea Salt Kettle Cooked potato chips I've tried previously.<span style="color: #f1c232;">[1]</span> Overall, these are pretty good chips, but not my favorite.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See my review <a href="http://gookumpucky.blogspot.com/2011/04/product-review-salt-and-vinegar-chips-2.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> I also recall a road trip (maybe this one, maybe a different one) where we had fat-free Pringles. We devoured those, too, not knowing the main side effect of Olestra.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-82513020201638578042020-03-25T13:06:00.001-06:002020-03-25T13:06:32.583-06:00Typefaces I Hate I: Monotype Garamond Italic and Adobe Caslon Pro Italic<div style="text-align: justify;">
The Garamond typeface is named after Claude Garamond, an engraver who lived in Paris during the 1500s. He created a roman typeface but wasn't interested in italics. A contemporary of Garamond's, Robert Granjon, specialized in italics and his italics are often combined with Garamond's roman glyphs into a single typeface. Garmond's typeface fell out of favor during the 1700s and 1800s. Meanwhile, in the 1600s another engraver, Jean Jannon, produced a typeface with some similarities to Garamond's. In the early 1900s there was a renewed interested in 'old style' French typefaces. Several type foundries produced typefaces that they claimed were based on Garamond's original roman type. Modern research, however, has established that many of these are actually based on Jannon's work, not Garamond's. Monotype's Garmond is actually based on Jannon's type.<span style="color: #f1c232;">[1]</span> I actually don't mind Monotype Garamond's roman (regular) typeface <span style="color: #f1c232;">[2]</span>, but I really, <i>really </i>dislike the italic setting.<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bhrqMOCE1aA/UAi_F_ir1JI/AAAAAAAACRc/_0be52VbWLg/s1600/I+Hate+Monotype+Garamond+Italic+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://3.bp.blogspot.com/-bhrqMOCE1aA/UAi_F_ir1JI/AAAAAAAACRc/_0be52VbWLg/s640/I+Hate+Monotype+Garamond+Italic+1.png" width="640" /></a></div>
<br />
Here is the basic alphabet, showing both lowercase and uppercase glyphs. What drives me crazy is that the <i>slope </i>(also called the <i>angle </i>or <i>slant</i>) of the letters is inconsistent. Here, let me show you:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jXgwfJ2FmSE/UAi_GrBYR7I/AAAAAAAACRk/npkJBtS6fcY/s1600/I+Hate+Monotype+Garamond+Italic+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://2.bp.blogspot.com/-jXgwfJ2FmSE/UAi_GrBYR7I/AAAAAAAACRk/npkJBtS6fcY/s640/I+Hate+Monotype+Garamond+Italic+2.png" width="640" /></a></div>
<br />
I've taken the lowercase <i>l</i> and the uppercase <i>I</i> (both in red) and positioned them behind the rest of the letters so that you can see how much the slant varies from letter to letter. As you can see the <i>b </i>and the <i>f </i>are closer to being vertical than the <i>l</i> is, but the <i>k </i>and the <i>m </i>are even further away. The same is true for the capital letters: the <i>B </i>and the <i>F </i>are closer to being vertical than the <i>I</i> is (even worse, the <i>E </i>and the <i>F</i>, which should look nearly identical, don't even have the same slope!), while the <i>K </i>and the <i>S </i>are further away. (The most egregious example, though, is the <i>R</i>.) <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Y_vkKat8-ok/XnuZXGc_YII/AAAAAAAAKTU/I5D8zf_joaoumgA7JtKpNVxhBUXMJn8TgCLcBGAsYHQ/s1600/Garamond%2BOQ.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="500" height="143" src="https://1.bp.blogspot.com/-Y_vkKat8-ok/XnuZXGc_YII/AAAAAAAAKTU/I5D8zf_joaoumgA7JtKpNVxhBUXMJn8TgCLcBGAsYHQ/s200/Garamond%2BOQ.png" width="200" /></a></div>
<div style="text-align: center;">
<br /></div>
The same problem can be seen by comparing <i>O</i> or <i>o</i> (both in red) with <i>Q</i> or <i>q</i>. Ugh. It's just so hideous.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aMu8sgwsqEQ/UAi_HWSHNHI/AAAAAAAACRs/cFB2LNZ44Sc/s1600/I+Hate+Monotype+Garamond+Italic+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://2.bp.blogspot.com/-aMu8sgwsqEQ/UAi_HWSHNHI/AAAAAAAACRs/cFB2LNZ44Sc/s320/I+Hate+Monotype+Garamond+Italic+3.png" width="320" /></a></div>
<br />
What first brought this terrible typeface to my attention was the difference in slope between uppercase and lowercase letters—it's even worse than the disparity among glyphs of the same case! Argh! It actually causes me psychological pain to look at that!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jMAjzHKFYiA/UFKQulUn--I/AAAAAAAAC7c/o6nF8c44xyQ/s1600/I+Hate+Garamond+Italic+5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://2.bp.blogspot.com/-jMAjzHKFYiA/UFKQulUn--I/AAAAAAAAC7c/o6nF8c44xyQ/s320/I+Hate+Garamond+Italic+5.png" width="320" /></a></div>
<br />
The typeface Adobe Caslon Pro Italic (bottom) does the same thing as Monotype Garamond Italic (top), though not so egregiously. I hate it, too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Onr8eYOM770/UAi_Ho5sR_I/AAAAAAAACR0/ntHdo81TA_M/s1600/I+Hate+Monotype+Garamond+Italic+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-Onr8eYOM770/UAi_Ho5sR_I/AAAAAAAACR0/ntHdo81TA_M/s320/I+Hate+Monotype+Garamond+Italic+4.png" width="234" /></a></div>
<br />
One more thing. I blew up the lowercase <i>l </i>and put some straight red lines behind it. Look at that! The sides of the blasted letter aren't even straight! What's with that?!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-no1A580FL_I/XnuZ4P5Iv_I/AAAAAAAAKTc/8_pZo94wCKUzBRZ9cq0yuWmEHQwCeCC1wCLcBGAsYHQ/s1600/Wonky%2BO.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="307" data-original-width="500" src="https://1.bp.blogspot.com/-no1A580FL_I/XnuZ4P5Iv_I/AAAAAAAAKTc/8_pZo94wCKUzBRZ9cq0yuWmEHQwCeCC1wCLcBGAsYHQ/s1600/Wonky%2BO.png" /></a></div>
<div style="text-align: center;">
<br /></div>
And here's a close-up of the <i>O</i>. Look at all those bumps! I have trouble believing that that improves legibility at all; it's just evidence of poor design. Jean Jannon gets a pass, since he had to carve steel; Monotype, not so much.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> Most of the introduction is based on <a href="https://en.wikipedia.org/wiki/Garamond">https://en.wikipedia.org/wiki/Garamond</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> But see <a href="http://observatory.designobserver.com/entry.html?entry=2577">here</a>. The ITC Garamond he bewails is similar to the Monotype Garamond I deride here.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-71738836516100243372020-03-25T10:59:00.001-06:002020-03-25T10:59:51.675-06:00Product Review: John Morrell: Braunschweiger<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oSuUIyz75jo/T9g-uPINWCI/AAAAAAAACIc/sb2m3NId90E/s1600/John+Morrell+Braunschweiger.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-oSuUIyz75jo/T9g-uPINWCI/AAAAAAAACIc/sb2m3NId90E/s320/John+Morrell+Braunschweiger.JPG" width="320" /></a></div>
At some point in my childhood I stopped liking bologna (or perhaps I never liked it at all). One day as an adult, however, I had a sudden craving for a bologna sandwich. So I made myself one and ate it. And I liked it. It tastes exactly the same as I remember it tasting, so I have trouble reconciling my childhood revulsion with my adulthood enjoyment. Contrast this with Vienna sausages <span style="color: #f1c232;">[1]</span>, which I disliked as a child and I still dislike them as an adult. Anyway, at one point I was walking down one of the several meat aisles at Woodman's <span style="color: #f1c232;">[2]</span> and I spotted a processed meat product called <i>braunschweiger</i>. It is a pork liver sausage that originated in Germany.<span style="color: #f1c232;">[3]</span> I was intrigued, so I bought some and took it home. I expected it to taste similar to bologna or Vienna sausages, but be spreadable.<br />
<br />
<a name='more'></a>Turn's out it's still a little too solid to spread. I tried eating it several different ways <span style="color: #f1c232;">[4]</span>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iqBKoIIb4dc/T9g-sSEqUOI/AAAAAAAACIU/3XcCQmAH9sM/s1600/Braunschweiger+Sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-iqBKoIIb4dc/T9g-sSEqUOI/AAAAAAAACIU/3XcCQmAH9sM/s320/Braunschweiger+Sandwich.JPG" width="320" /></a></div>
<br />
On a sandwich with Swiss cheese, onion, mustard, and tomato. It went nicely with the other ingredients. When prepared this way, it tasted similar to bologna. I liked it better than bologna but not as well as ham or roast beef.<br />
<br />
On a cracker like a <i>pâté</i>. When prepared this way, it tastes similar to Vienna sausages, but smokier (probably because it has bacon in it). I liked it better than Vienna sausages.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ma7BLRGEGjY/T9g-q3uNAOI/AAAAAAAACIM/lKIkQkotFkM/s1600/Braunschweiger+Egg+Sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-ma7BLRGEGjY/T9g-q3uNAOI/AAAAAAAACIM/lKIkQkotFkM/s320/Braunschweiger+Egg+Sandwich.JPG" width="320" /></a></div>
<br />
On toast with a fried egg and mustard. Prepared this way it didn't really taste like bologna <i>or</i> Vienna sausages.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BS-UU_5R3tg/T9g-o6X-hXI/AAAAAAAACIE/dycv0Hbr4h4/s1600/Braunschweiger+Bagel+Sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-BS-UU_5R3tg/T9g-o6X-hXI/AAAAAAAACIE/dycv0Hbr4h4/s320/Braunschweiger+Bagel+Sandwich.JPG" width="320" /></a></div>
<br />
On a toasted everything bagel with mustard, cream cheese, onion, and tomato. Prepared this way it tasted similar to bologna.<br />
<br />
Overall I liked <i>braunschweiger</i>, though I probably won't eat it again on crackers.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> My family calls these "Viener wieners".<br />
<br />
<span style="color: #f1c232;">[2]</span> This store is <i>enormous</i>. Their produce section is as large as most normal grocery stores! They had 6 aisles of cheese! See <a href="https://www.woodmans-food.com/">https://www.woodmans-food.com/</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> See <a href="https://en.wikipedia.org/wiki/Braunschweiger_(sausage)">https://en.wikipedia.org/wiki/Braunschweiger (sausage)</a>.<br />
<br />
<span style="color: #f1c232;">[4]</span> I found lots of serving suggestions in <a href="http://chowhound.chow.com/topics/301871">this forum</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com2tag:blogger.com,1999:blog-8124253372952026205.post-71396035308108768202020-03-22T21:06:00.000-06:002020-03-25T11:20:13.412-06:00Product Review Blitz II<div style="text-align: justify;">
Hang on to your horses! This is my second product review blitz and it's a long one! Preview: J&L Grubb Cashel Blue cheese, Da Vinci Herbed Gouda, Rambol Gourmandise Kirsch cheese, Clawson Blue Stilton cheese, Casaro Pecorino Romano, Champignon Rougette Bavarian Red, Mitica Taleggio, Père Double Cream Brie, Clawson White Stilton with Lemon Peel, Capricorn French-Type Goat Milk Cheese, Carr Valley Cheese Bread Cheese, Emmi Appenzeller cheese, Luigi Guffanti Robiola Due Latti cheese, Sartori Black Pepper BellaVitano cheese, Sartori Balsamic Vinagrette BellaVitano cheese, Sartori Raspberry BellaVitano cheese, Sartori Peppermint BellaVitano cheese, Sartori MontAmoré cheese, Bucky Badger Combo Cheddar Cheese Curd, Henri Hutin Belletoile cheese, Crave Brothers Les Frères cheese Old Croc Extra Sharp Cheddar, Schmidhauser Tomme Crayeuse cheese, Beemster Graskaas cheese, Mitica Caña de Cabra cheese, Igor Gorgonzola Piccante cheese, Fiorucci Sopressata Dry Salame, Doritos Dinamita chips, Doritos Jacked Ranch-Dipped Hot Wings chips, Doritos Jacked Enchilada Supreme chips, Doritos Jacked Smoky Chipotle BBQ chips, Stacy's Simply Naked Pita Chips, Stacy's Multigrain Pita Chips Combos Buffalo Blue Cheese and Pretzel, La Panzanella Sesame Mini Croccantini, La Panzanella Whole Wheat Croccantini, La Panzanella Black Pepper Mini Croccantini, Mediterranean Snacks Sea Salt Lentil Crackers Lays Cheesy Garlic Bread chips, and Lays Pico de Gallo chips.<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-mJVx1Sp6MAc/UIyQcZKGtfI/AAAAAAAADlw/3TR2zyyGWQI/s1600/J&L+Grubb+Cashel+Blue+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-mJVx1Sp6MAc/UIyQcZKGtfI/AAAAAAAADlw/3TR2zyyGWQI/s320/J&L+Grubb+Cashel+Blue+cheese.JPG" width="320" /></a></div>
<b><br />
</b> <b>J&L Grubb: Cashel Blue.</b> This cheese is named after the Rock of Cashel in County Tipperary, Ireland, which is nearby the pastures where the cows are grazed.<span style="color: #f1c232;">[1][2]</span> This cheese was fairly creamy. The blue veins in the cheese weren't very extensive, which was rather misleading. The blue was actually stronger than the Gorgonzola Piccante (see the review below), which means it was too much for my taste. In fact, it was so intense it tasted kind of bitter. I won't be having this again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LPha6aETWtE/UIyQkXTtsFI/AAAAAAAADl4/RRHto0EtFWo/s1600/Da+Vinci+Herbed+Gouda+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-LPha6aETWtE/UIyQkXTtsFI/AAAAAAAADl4/RRHto0EtFWo/s320/Da+Vinci+Herbed+Gouda+cheese.JPG" width="320" /></a></div>
<br />
<b>Da Vinci: Herbed Gouda.</b> The cheese was nice and creamy. The herbs were pretty intense—to the point that I couldn't taste the Gouda, just the herbs. Leann compared eating this cheese with crackers to eating bread and dipping oil with spices. This cheese would go well cubed on a platter, but it was a little too intense to eat more than a few bites of. I didn't have any fruit to eat with it, which might have balanced it out a little more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xHuoo3GvMec/UIyQ74UMIzI/AAAAAAAADmA/2DpxyuCzJGQ/s1600/Rambol+Gourmandise+Kirsch+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-xHuoo3GvMec/UIyQ74UMIzI/AAAAAAAADmA/2DpxyuCzJGQ/s320/Rambol+Gourmandise+Kirsch+cheese.JPG" width="320" /></a></div>
<br />
<b>Rambol: Gourmandise Kirsch.</b> When I bought this cheese I didn't realize that <i>kirsch</i> was a cherry-flavored <i>schnaps</i>. Even though the cheese is from France they chose to call the alcohol by its German name (<i>kirsch</i>). In France it would properly be called an <i>eau de vie</i>. And in the Netherlands it would be called a <i>brandywine</i> (which is where we get our word <i>brandy</i>). It is made by melting Cheddar and Gruyère <span style="color: #f1c232;">[3]</span>, adding cream and emulsifiers, and then adding in the <i>kirsch</i> and stirring until the alcohol evaporates off. (This is important for me since, as a Latter-day Saint, I abstain from consuming alcohol.<span style="color: #f1c232;">[4]</span>) What is left is a soft, spreadable cheese with a hint of cherry flavor.<span style="color: #f1c232;">[5]</span> <i>Kirsch</i> is sometimes added to <i>fondue</i>, so perhaps that was what inspired the creation of this cheese. The cheesemonger suggested I spread it on bread. This cheese is very smooth and creamy. It was pretty good on bread (we used Grandma Sycamore), plain or toasted, and had only a hint of the cherry flavor left. We also used it for dipping grapes and liked it that way, too. Leann wanted to try it with something salty, but all we had on hand were multigrain pita chips (see the review below) and they were too flavorful and overpowered the cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sTsJRMfdoho/URm1r3AoCVI/AAAAAAAAEBg/RiIW0DtUhWQ/s1600/Clawson+Blue+Stilton.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-sTsJRMfdoho/URm1r3AoCVI/AAAAAAAAEBg/RiIW0DtUhWQ/s320/Clawson+Blue+Stilton.JPG" width="320" /></a></div>
<br />
<b>Clawson: Blue Stilton</b> Like other blue cheeses I've tried, this cheese was creamy and intense—a little too intense to eat by itself. But I tried it on corn chips with guacamole and it was really quite good. I also tried it on the whole wheat <i>croccantini</i> (see the review below) with guacamole and it was still excellent. I guess the guacamole both helped to dilute the intensity of the mold, harmonized with the creaminess of the cheese, and negated the musty flavor of the whole wheat <i>croccantini</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cizQzZFKmn4/UIyO1WohBiI/AAAAAAAADlg/2p9fhlBOaWo/s1600/Casaro+Pecorino+Romano.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-cizQzZFKmn4/UIyO1WohBiI/AAAAAAAADlg/2p9fhlBOaWo/s200/Casaro+Pecorino+Romano.JPG" width="180" /></a> <a href="http://1.bp.blogspot.com/-bM-kWps0wwQ/UIyPMt9gJ9I/AAAAAAAADlo/msh-aCN1Wpg/s1600/Pecorino+Romano+Cheese,+Fresh+Basil,+and+Tomato+Pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-bM-kWps0wwQ/UIyPMt9gJ9I/AAAAAAAADlo/msh-aCN1Wpg/s320/Pecorino+Romano+Cheese,+Fresh+Basil,+and+Tomato+Pizza.JPG" width="320" /></a></div>
<br />
<b>Casaro: Pecorino Romano.</b> This is primarily a grating cheese, but I tried a little bite off the brick. It was sheepy and full of lactose crystals. It left a brief burning sensation on my tongue. We used it on a homemade pizza. It still tasted sheepy and didn't fully melt, so it wasn't the best cheese to use that way. And Leann said it made her tongue burn even after melting (but no longer mine). I even got my mom and my sister Ashley (who is rather a timid sort of person when it comes to food) to try it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8AOFFu_Obx4/URm_ffJpfyI/AAAAAAAAEDc/McKDB6ayo-g/s1600/Champignon+Rougette+Bavarian+Red.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-8AOFFu_Obx4/URm_ffJpfyI/AAAAAAAAEDc/McKDB6ayo-g/s200/Champignon+Rougette+Bavarian+Red.JPG" width="200" /></a> <a href="http://3.bp.blogspot.com/-ExcWmjPAJwo/URm_fPaXr3I/AAAAAAAAEDY/u9B5KUACt10/s1600/Champignon+Rougette+Bavarian+Red+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-ExcWmjPAJwo/URm_fPaXr3I/AAAAAAAAEDY/u9B5KUACt10/s200/Champignon+Rougette+Bavarian+Red+cheese.JPG" width="200" /></a></div>
<br />
<b>Champignon: Rougette Bavarian Red.</b> This cheese is two-faced. If you eat it on fruit, the sweetness of the fruit brings out the Brie-like flavor. But instead of having the mushroom-like aftertaste of Brie, it has a bitter aftertaste similar to Morbier <span style="color: #f1c232;">[6]</span> and Tallegio (see the review below), which are also washed-rind cheeses. On the other hand, if you spread it on bread or toast it tastes almost <i>exactly</i> like a rich, smooth butter. And the bitter aftertaste is almost negligible. (So if you don't like a funky taste in your cheese, eat this one on bread, not fruit.) On the other hand, real butter is just as tasty and not as expensive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-582h1rUGnYc/UBy6MDsBOJI/AAAAAAAACV0/cBPQkDTjDtI/s1600/Mitica+Taleggio+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-582h1rUGnYc/UBy6MDsBOJI/AAAAAAAACV0/cBPQkDTjDtI/s320/Mitica+Taleggio+cheese.JPG" width="320" /></a></div>
<br />
<b>Mitica: Taleggio.</b> Leann and I first saw this cheese on Anne Burrell's show, <i>Secrets of a Restaurant Chef</i>. Anne was making grilled pizzas. To one of the pizzas she made on the show, she added dollops of what she said was one of her favorite cheeses: Taleggio. Like Morbier <span style="color: #f1c232;">[6]</span> and Limburger <span style="color: #f1c232;">[7]</span>, this cheese has an orange rind produced by <i>Brevibacterium linens</i>. So it smells like gym clothes that haven't been washed all semester long. The rind is technically edible, but there's no way I personally would eat it. Under the rind the cheese is creamy. It starts out tangy and then that tanginess gives way to a mild flavor that's identical to the smell of the rind. So in one bite it goes from kind of good to not so good. Per Anne's suggestion, we tried making a pizza with it. On the pizza most of the stinkiness cooked out, but not all. So it was better on the pizza, but not quite good enough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GLOkDp2YrdQ/URm_2do34HI/AAAAAAAAEDs/BhdVsVu4fqk/s1600/P%C3%A8re+Brie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-GLOkDp2YrdQ/URm_2do34HI/AAAAAAAAEDs/BhdVsVu4fqk/s200/P%C3%A8re+Brie.JPG" width="200" /></a> <a href="http://2.bp.blogspot.com/-hyiABYUtgaE/URm_2JwWZ1I/AAAAAAAAEDo/QPv8ICrbUGk/s1600/P%25C3%25A8re+Brie+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-hyiABYUtgaE/URm_2JwWZ1I/AAAAAAAAEDo/QPv8ICrbUGk/s200/P%25C3%25A8re+Brie+cheese.JPG" width="200" /></a></div>
<br />
<b>Père: Double Cream Brie.</b> It was a little bit stinkier than Domaine du Village.<span style="color: #f1c232;">[8]</span> The flavor was less sweet and little bit bitter. It was also (as can be expected) not as creamy. This also meant it wasn't as soft and so we couldn't as easily dip our fruit in it. I'll be trying other brands of Brie; this one did not impress.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-u7LymegSS_s/URnAblQl2YI/AAAAAAAAEEA/2l2D_iAZ330/s1600/Clawson+White+Stilton+with+Lemon+Peel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-u7LymegSS_s/URnAblQl2YI/AAAAAAAAEEA/2l2D_iAZ330/s200/Clawson+White+Stilton+with+Lemon+Peel.JPG" width="200" /></a> <a href="http://2.bp.blogspot.com/-PKOueO5AcpQ/URnAVTg2f1I/AAAAAAAAED4/1a9uh-Aju9A/s1600/Clawson+White+Stilton+with+Lemon+Peel+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-PKOueO5AcpQ/URnAVTg2f1I/AAAAAAAAED4/1a9uh-Aju9A/s200/Clawson+White+Stilton+with+Lemon+Peel+cheese.JPG" width="200" /></a></div>
<br />
<b>Clawson: White Stilton with Lemon Peel.</b> The candied lemon peel didn't really add much flavor to the cheese (much less <i>improving</i> the cheese with its added flavor). In fact, it mostly just made it unpleasantly chewy. The lemon flavor was enough, though, to mask the taste of the cheese. So I still have little idea what White Stilton tastes like. I wouldn't really care to eat this cheese again, but I'm still curious about unadulterated White Stilton.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qf_3FCHDDk8/UFvrzv3nbaI/AAAAAAAADA0/d_-XBfFGnB4/s1600/Capricorn+French+Type+Goat+Milk+Cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-qf_3FCHDDk8/UFvrzv3nbaI/AAAAAAAADA0/d_-XBfFGnB4/s320/Capricorn+French+Type+Goat+Milk+Cheese.JPG" width="320" /></a></div>
<br />
<b>Capricorn: French-Type Goat Milk Cheese.</b> The goaty flavor is detectable, but quite mild. The texture is reminiscent of cream cheese or Neufchâtel, but a little grainy. I started eating this log intending to stop after a few bites. But I didn't manage to reign myself in until I'd eaten over half.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-H_ZhlpwgZGM/UmoOqcXif8I/AAAAAAAAElE/j3XnEaxbs6M/s1600/Carr+Valley+Bread+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-H_ZhlpwgZGM/UmoOqcXif8I/AAAAAAAAElE/j3XnEaxbs6M/s320/Carr+Valley+Bread+cheese.JPG" width="320" /></a></div>
<br />
<b>Carr Valley Cheese: Bread Cheese.</b> This is a cow-milk version of <i>leipäjuusto</i>.<span style="color: #f1c232;">[9]</span> This cheese tasted pretty similar to mozzarella, but it has a slight bit of stinkiness to it. We tried cutting it into 1-cm cubes, microwaving it, and eating it with honey, jam, or syrup. Leann liked the honey best and I preferred the strawberry jam. But eating the warm cheese plain was even better and it was a little bit squeaky. We also tried putting slices on a piece of French bread and broiling it until the cheese was warm and the bread was starting to toast. It was pretty good that way, too. Overall, a good cheese but not a stupendous one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OXobB9q4WdI/UYiRPBlYgDI/AAAAAAAAEKE/_i90X3iyK_I/s1600/Emmi+Appenzeller+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-OXobB9q4WdI/UYiRPBlYgDI/AAAAAAAAEKE/_i90X3iyK_I/s200/Emmi+Appenzeller+cheese.JPG" width="200" /></a> <a href="http://2.bp.blogspot.com/-h4_V9kn5B_8/UYiRbSlZxOI/AAAAAAAAEKM/PNR71uWkGjs/s1600/Appenzeller+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-h4_V9kn5B_8/UYiRbSlZxOI/AAAAAAAAEKM/PNR71uWkGjs/s200/Appenzeller+cheese.JPG" width="200" /></a></div>
<br />
<b>Emmi: Appenzeller.</b> This cheese is comparable to Emmentaler (<i>i.e.</i>, Swiss cheese) in how hard/soft it is, its texture, and its creaminess. It's also a bit stinky, but in more of a barnyard way than Emmentaler. It melts nicely, but the stinky flavor is mostly retained. I liked it in a grilled cheese sandwich with a slice of Black Forest ham.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KM-F0HDKapQ/UYiRtAVyl6I/AAAAAAAAEKU/ux8PF7nMw_4/s1600/Luigi+Guffanti+Robiola+Due+Latti+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-KM-F0HDKapQ/UYiRtAVyl6I/AAAAAAAAEKU/ux8PF7nMw_4/s200/Luigi+Guffanti+Robiola+Due+Latti+cheese.JPG" width="200" /></a> <a href="http://1.bp.blogspot.com/-otguDE9_knI/UYiR2TdgRRI/AAAAAAAAEKc/g2wRtzXh4Jc/s1600/Robiola+Due+Latti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-otguDE9_knI/UYiR2TdgRRI/AAAAAAAAEKc/g2wRtzXh4Jc/s200/Robiola+Due+Latti.JPG" width="200" /></a></div>
<br />
<b>Luigi Guffanti: Robiola Due Latti.</b> This cheese was pretty similar in concept to Brie. It has a bloomy white rind and a gooey center. This was only a double cream (<i>due latti</i> means "two milks"), so it wasn't as creamy as the Domaine du Village I've tried.<span style="color: #f1c232;">[8]</span> It was also a little more set, which means it was harder to separate from the rind. (Some sources say you can eat the rind, but it had an unpleasant smell, so I didn't feel like trying.) This had the same funk as Brie, but it was a lot stronger.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pXrUOSZx9QQ/T4JAc9JUd6I/AAAAAAAABoA/q45C1yL7j_o/s1600/Sartori+BellaVitano+Black+Pepper+Cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-pXrUOSZx9QQ/T4JAc9JUd6I/AAAAAAAABoA/q45C1yL7j_o/s200/Sartori+BellaVitano+Black+Pepper+Cheese.JPG" width="200" /></a> <a href="http://1.bp.blogspot.com/-a05o2OKqXew/T9hAlFs9AMI/AAAAAAAACJM/lsGKFORTGyA/s1600/Sartori+BellaVitano+Raspberry+and+Basalmic+Cheeses.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-a05o2OKqXew/T9hAlFs9AMI/AAAAAAAACJM/lsGKFORTGyA/s200/Sartori+BellaVitano+Raspberry+and+Basalmic+Cheeses.JPG" width="200" /></a></div>
<br />
<b>Sartori: BellaVitano cheeses.</b> We tried the black pepper, raspberry, and balsamic varieties. There is also a variety with merlot in the rind. Tastes like a cross between a mild Parmagiano Reggiano and a cheddar. The pepper rind gave the cheese a subtle pepper flavor (you can eat the rind of this cheese). The texture is more like a cheddar than a parmagiano—soft and a little creamy. The body of the cheese has little microcrystals which give it a little crunch. I liked this aspect, but I can imagine that some people would not. Leann and I will definitely buy BellaVitano cheese again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3ag4jrX1GXg/UYiSOfES5QI/AAAAAAAAEKk/qTl1M74rSQI/s1600/Sartori+Peppermint+BellaVitano+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-3ag4jrX1GXg/UYiSOfES5QI/AAAAAAAAEKk/qTl1M74rSQI/s200/Sartori+Peppermint+BellaVitano+cheese.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/-hpPSzy8ZGes/UYiSVmTmm3I/AAAAAAAAEKs/SV1RYqZ7_bU/s1600/Sartori+Peppermint+BellaVitano.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-hpPSzy8ZGes/UYiSVmTmm3I/AAAAAAAAEKs/SV1RYqZ7_bU/s200/Sartori+Peppermint+BellaVitano.JPG" width="200" /></a></div>
<br />
<b>Sartori: Peppermint BellaVitano.</b> Around Christmas Sartori trots out a peppermint-flavored cheese. I bought it to see how the peppermint influence the flavor of the cheese. No dice. This still just tasted like every other BellaVitano I've tried (see the review above)—except maybe a little sheepy. Even when I picked off little pieces of the pink (and presumably peppermint-laden) rind and ate them I didn't detect any peppermint flavor. Even Leann, who has more fungiform papillae <span style="color: #f1c232;">[10]</span> than I do, couldn't taste a difference. So, we conclude that you can try any BellaVitano you want, they're all essentially the same.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6I2PbdtsU9A/UYiTJ6UGiiI/AAAAAAAAEK8/VDjxKSKpkDA/s1600/Sartori+MontAmor%C3%A9+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-6I2PbdtsU9A/UYiTJ6UGiiI/AAAAAAAAEK8/VDjxKSKpkDA/s200/Sartori+MontAmor%C3%A9+cheese.JPG" width="180" /></a> <a href="http://4.bp.blogspot.com/-z4AMWh94mRY/UYiTYOc3ZjI/AAAAAAAAELE/OTJ1P00Ljmk/s1600/Sartori+MontAmor%C3%A9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-z4AMWh94mRY/UYiTYOc3ZjI/AAAAAAAAELE/OTJ1P00Ljmk/s320/Sartori+MontAmor%C3%A9.JPG" width="320" /></a></div>
<br />
<b>Sartori: MontAmoré.</b> Perhaps someone with a more distinguished palate would be able to detect (and perhaps even describe) the difference between this and Sartori's BellaVitano, but to me they were identical both in flavor and texture. Perhaps this one was a little creamier than BellaVitano, but at this point I can't be sure. I still like the crunch of the lactic acid crystals. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--vOs96ROKHc/UYiTqvYgYGI/AAAAAAAAELM/-rYlN-hUMD0/s1600/Bucky+Badger+Combo+Cheddar+Cheese+curd.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/--vOs96ROKHc/UYiTqvYgYGI/AAAAAAAAELM/-rYlN-hUMD0/s320/Bucky+Badger+Combo+Cheddar+Cheese+curd.JPG" width="240" /></a></div>
<br />
<b>Bucky Badger: Combo Cheddar Cheese Curd.</b> Growing up my family always got cheese curd from the Star Valley Cheese Factory. And it was <i>squeaky</i>! Unfortunately, they were bought out by Cache Valley cheese and eventually shut down. So now we can't get it. Nonetheless, their cheese curd has become my touchstone for all other cheese curds. This cheese curd was fairly good as far as taste goes (the white cheddar was a little creamier than the yellow cheddar), but we only got two squeaks out of the whole bag. Talk about disappointing!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mqsScHjnxfo/UmoPcxBY-dI/AAAAAAAAElU/VHja0uDY-uI/s1600/Belletoile+Triple+Cream+Brie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-mqsScHjnxfo/UmoPcxBY-dI/AAAAAAAAElU/VHja0uDY-uI/s200/Belletoile+Triple+Cream+Brie.JPG" width="200" /></a> <a href="http://1.bp.blogspot.com/-79zGdsxFx8k/UmoPlGqbojI/AAAAAAAAElc/s43Zgnfs3-k/s1600/Belletoile+Triple+Cream+Brie+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-79zGdsxFx8k/UmoPlGqbojI/AAAAAAAAElc/s43Zgnfs3-k/s200/Belletoile+Triple+Cream+Brie+cheese.JPG" width="200" /></a></div>
<br />
<div style="text-align: justify;">
<b>Henri Hutin: Belletoile.</b> A triple cream Brie-style cheese. This Brie wasn't as spectacular as the Domaine du Village.<span style="color: #f1c232;">[8]</span> It was more mushroomy and the rind was pretty flimsy, so I had to keep picking bits of it out of my mouth. I couldn't really distinguish it from the Père Double Cream Brie we tried (see the review above).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VmkglRsHq2k/UmoP0OErvKI/AAAAAAAAElk/XdFUm4bqdNM/s1600/Crave+Brothers+Les+Fr%C3%A8res.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-VmkglRsHq2k/UmoP0OErvKI/AAAAAAAAElk/XdFUm4bqdNM/s200/Crave+Brothers+Les+Fr%C3%A8res.JPG" width="200" /></a> <a href="http://2.bp.blogspot.com/-yc9FFe6vmgA/UmoP9JHy7xI/AAAAAAAAEls/5W3TVKV5PEY/s1600/Crave+Brothers+Les+Fr%C3%A8res+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-yc9FFe6vmgA/UmoP9JHy7xI/AAAAAAAAEls/5W3TVKV5PEY/s200/Crave+Brothers+Les+Fr%C3%A8res+cheese.JPG" width="200" /></a></div>
<br />
<div style="text-align: justify;">
<b>Crave Brothers: Les Frères cheese.</b> This cheese was rather stinky and that funk made its way into the flavor of the cheese. It wasn't strong enough to prevent me from eating it, but it did turn Leann away. It wasn't that creamy, either. It wasn't that good with strawberries, but it wasn't that bad with grapes. However, I've had better soft-ripened cheeses that I would recommend over this one (<i>e.g.</i>, Domain du Village <span style="color: #f1c232;">[8]</span>).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-h5klnkk4bzg/UmoQLhrnwII/AAAAAAAAEl0/wWxZwldLkls/s1600/Old+Croc+Extra+Sharp+Cheddar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-h5klnkk4bzg/UmoQLhrnwII/AAAAAAAAEl0/wWxZwldLkls/s200/Old+Croc+Extra+Sharp+Cheddar.JPG" width="200" /></a> <a href="http://4.bp.blogspot.com/-VSFUtZ0LjbQ/UmoQQv6iQCI/AAAAAAAAEl8/D0pvV7TI4TU/s1600/Old+Croc+Extra+Sharp+Cheddar+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-VSFUtZ0LjbQ/UmoQQv6iQCI/AAAAAAAAEl8/D0pvV7TI4TU/s200/Old+Croc+Extra+Sharp+Cheddar+cheese.JPG" width="200" /></a></div>
<br />
<div style="text-align: justify;">
<b>Old Croc: Extra Sharp Cheddar.</b> I got this cheese for Father's Day 2013. It is made in Australia. It is a white cheddar, which I wasn't expecting. It had a strong cheddary flavor with lots of lactic acid crystals. In fact, it was strong enough, that I had to dilute it to be able to fully enjoy it. It paired well with an Italian dry salami <span style="color: #f1c232;">[11]</span> and apple slices. Despite being extra sharp, the cheese was smooth and creamy, not crumbly. If you like cheddar, especially sharp cheddar, I think you'll enjoy this cheese.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UeqOTXLqF3o/Xnf9mcD3I2I/AAAAAAAAKS0/F2XvlnulA_IgMBUcf5WHDdrn6tWSRil4gCLcBGAsYHQ/s1600/Schmidhauser%2BTomme%2BCrayeuse%2Bcheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="240" src="https://1.bp.blogspot.com/-UeqOTXLqF3o/Xnf9mcD3I2I/AAAAAAAAKS0/F2XvlnulA_IgMBUcf5WHDdrn6tWSRil4gCLcBGAsYHQ/s320/Schmidhauser%2BTomme%2BCrayeuse%2Bcheese.JPG" width="320" /></a></div>
<br />
<div style="text-align: justify;">
<b>Schmidhauser: Tomme Crayeuse.</b> The word <i>crayeuse</i> means "chalky" in French.<span style="color: #f1c232;">[12]</span> This cheese is pretty similar to Tallegio (see the review above), both in texture, smell, and flavor (<i>i.e.</i>, creamy texture, barnyard smell, and funky flavor with a bit of tanginess). But, true to its name, the texture of this cheese becomes chalky in the center (and concomitantly milder). However, this wasn't enough to sufficiently set it apart from Tallegio in my mind.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-65-my3SLFP4/XngFLc5k1tI/AAAAAAAAKTE/UOercUVieGgC-2XQG7Xnbj_-4WY098e2QCLcBGAsYHQ/s1600/Beemster%2BGraskaas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-65-my3SLFP4/XngFLc5k1tI/AAAAAAAAKTE/UOercUVieGgC-2XQG7Xnbj_-4WY098e2QCLcBGAsYHQ/s200/Beemster%2BGraskaas.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-lG14EaNxdjc/XngFLP7EFuI/AAAAAAAAKTA/Pfoj-yIFv6AlqUvVOEU73XvLD2rqn9cCACLcBGAsYHQ/s1600/Beemster%2BGraskaas%2Bcheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-lG14EaNxdjc/XngFLP7EFuI/AAAAAAAAKTA/Pfoj-yIFv6AlqUvVOEU73XvLD2rqn9cCACLcBGAsYHQ/s200/Beemster%2BGraskaas%2Bcheese.JPG" width="200" /></a></div>
<br />
<br />
<div style="text-align: justify;">
<b>Beemster: Graskaas.</b> The word <i>graskaas</i> means "grass cheese" in Dutch, referring to the origin of this Gouda-style cheese. According to the cheesemakers <span style="color: #f1c232;">[13]</span>, this cheese is made from the milk of Dutch cows that have (enthusiastically) fed on the first below-sea-level grasses of spring. They only make 2000 wheels and export half of these to other countries.<span style="color: #f1c232;">[14]</span> The cheese was very soft and creamy, with a few 'eyes'. The flavor was quite mild—I didn't think it tasted like a Gouda at all.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PF2k3WqfPhQ/UBy41SsMWfI/AAAAAAAACVE/9jMclE2-DU0/s1600/Mitica+Ca%C3%B1a+de+Cabra+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-PF2k3WqfPhQ/UBy41SsMWfI/AAAAAAAACVE/9jMclE2-DU0/s200/Mitica+Ca%C3%B1a+de+Cabra+cheese.JPG" width="200" /></a> <a href="http://3.bp.blogspot.com/-JwfueZItTnI/UBy40i4C6GI/AAAAAAAACU8/hoLh5b8LeAQ/s1600/Ca%25C3%25B1a+de+Cabra+on+French+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-JwfueZItTnI/UBy40i4C6GI/AAAAAAAACU8/hoLh5b8LeAQ/s200/Ca%25C3%25B1a+de+Cabra+on+French+Bread.JPG" width="200" /></a></div>
<br />
<div style="text-align: justify;">
<b>Mitica: Caña de Cabra.</b> This cheese has a bloomy white rind, which probably means <i>Penicillium glaucum</i>. This gave it a slightly moldy flavor, which others call 'mushroomy'.<span style="color: #f1c232;">[15]</span> I was reminded a little of the flavor of the yellow mold in Juni.<span style="color: #f1c232;">[16]</span> The rind is edible, but tastes even more mushroomy, so consider yourself warned. The interior of the log is creamy, though not as creamy as the Domaine du Vallage <span style="color: #f1c232;">[8]</span> we tried a little while ago and had a smoother texture than <i>chèvre</i>.<span style="color: #f1c232;">[17]</span> It tastes more goaty in the center and this lessens as you move out towards the rind, but at the same time the mushroomy flavor increases. I tried melting some of this cheese onto some French bread and eating it drizzled with honey. Unexpectedly, this made it taste <i>even more</i> mushroomy, which was unpleasant.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-N-CZo_KodE4/UBy5Q_TaThI/AAAAAAAACVU/vjT8C9jRbd8/s1600/Igor+Gorgonzola+Piccante.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-N-CZo_KodE4/UBy5Q_TaThI/AAAAAAAACVU/vjT8C9jRbd8/s320/Igor+Gorgonzola+Piccante.JPG" width="320" /></a> <a href="http://1.bp.blogspot.com/-aU8YazBhgD0/UBy5P9_fsQI/AAAAAAAACVM/JzuqtOQsz0Q/s1600/Gorgonzola+Piccante+on+Pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-aU8YazBhgD0/UBy5P9_fsQI/AAAAAAAACVM/JzuqtOQsz0Q/s200/Gorgonzola+Piccante+on+Pizza.JPG" width="180" /></a></div>
<br />
<div style="text-align: justify;">
<b>Igor: Gorgonzola Piccante.</b> This was saltier than other blue cheeses I've had <span style="color: #f1c232;">[18]</span> and also creamier but less 'blue'. It was actually mild enough that I could eat it without being overwhelmed (which was not the case for the other blue cheeses I've had). I wanted to try making a pizza with Gorgonzola. At the store they had both Gorgonzola Dolce and Gorgonzola Piccante. Most recipes I looked at called for Gorgonzola Dolce, but the one piece of Gorgonzola Dolce they had at the cheese island was discolored and oozy and the cheesemonger wasn't around to cut me a new piece. So I went with the Gorgonzola Piccante. On the pizza most of the 'blue' flavor boiled off, but was still present. It had a slightly grainy texture, which I liked. It wasn't fantastic (like the Gorgonzola-stuffed mushrooms I had at La Jolla Groves <span style="color: #f1c232;">[19]</span>), but I'd still like to try making a pizza with Gorgonzola Dolce.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VJfa_W80oUw/UYiSx0B624I/AAAAAAAAEK0/MBbKya43lhI/s1600/Fiorucci+Sopresatta+Dry+Salame.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://2.bp.blogspot.com/-VJfa_W80oUw/UYiSx0B624I/AAAAAAAAEK0/MBbKya43lhI/s320/Fiorucci+Sopresatta+Dry+Salame.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
<b>Fiorucci: Sopressata Dry Salame.</b> The flavor of this <i>salame</i> was pretty good, except that they used to many peppercorns. I don't recall finding whole peppercorns in the other <i>salames</i> I've tried, but if they had them they weren't so prevalent as to ruin the experience. The amount of peppercorns in this <i>salame</i> was unpleasant for me and fell just short of making it inedible altogether. Also, this <i>salame</i> was tougher and thus harder to eat.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RDIXD2wSGRc/T9g_jpWsFVI/AAAAAAAACIs/aIq9hhdTxQ4/s1600/Doritos+Dinamita+Nacho+Picoso.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-RDIXD2wSGRc/T9g_jpWsFVI/AAAAAAAACIs/aIq9hhdTxQ4/s320/Doritos+Dinamita+Nacho+Picoso.JPG" width="240" /></a> <a href="http://4.bp.blogspot.com/-ZrLUQsZU8vQ/T9g_hK6v2bI/AAAAAAAACIk/9rBWY1DfDNc/s1600/Doritos+Dinamita+Chile+Lim%C3%B3n.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-ZrLUQsZU8vQ/T9g_hK6v2bI/AAAAAAAACIk/9rBWY1DfDNc/s320/Doritos+Dinamita+Chile+Lim%C3%B3n.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
<b>Doritos: Dinamita.</b> Obviously these are a response to Barcel Takis.<span style="color: #f1c232;">[20]</span> The <i>Nacho Picoso</i> had some nice heat to them, but the flavor itself was pretty bland. The flavor is distinctly <i>jalapeño</i> at first, but this quickly gives way to the heat. And heat by itself doesn't impress me that much. They weren't as crunchy as Takis, either. Quite messy on the fingers. I recommend you stick with Takis <i>fajita</i> flavor over these. The <i>Chile Limón</i> were very hot. I probably could've finished the bag in one sitting, but after a while I wouldn't have enjoyed it. The lime flavor was nice, but almost overpowered by the <i>chile</i>.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-56GTmlv8vCs/T9g_-fDsyII/AAAAAAAACI8/AOMlqvZl6Mo/s1600/Doritos+Jacked+Ranch+Dipped+Hot+Wings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-56GTmlv8vCs/T9g_-fDsyII/AAAAAAAACI8/AOMlqvZl6Mo/s200/Doritos+Jacked+Ranch+Dipped+Hot+Wings.JPG" width="150" /></a> <a href="http://3.bp.blogspot.com/-6__P8YHwpjU/T9g_7-fm30I/AAAAAAAACI0/ZYv0PyjI2yU/s1600/Doritos+Jacked+Enchilada+Supreme.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-6__P8YHwpjU/T9g_7-fm30I/AAAAAAAACI0/ZYv0PyjI2yU/s200/Doritos+Jacked+Enchilada+Supreme.JPG" width="150" /></a> <a href="http://4.bp.blogspot.com/-wCGbr3SU9zA/T9hAAu37fCI/AAAAAAAACJE/a-5D-AK3lls/s1600/Doritos+Jacked+Smoky+Chipotle+BBQ.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-wCGbr3SU9zA/T9hAAu37fCI/AAAAAAAACJE/a-5D-AK3lls/s200/Doritos+Jacked+Smoky+Chipotle+BBQ.JPG" width="150" /></a></div>
<br />
<div style="text-align: justify;">
<b>Doritos: Jacked chips.</b> The bag says "Bigger. Bolder. Thicker." The chips are larger than regular Doritos chips. These were also prepared a little differently from most Doritos—they were similar to the baked Doritos varieties, which means they were less crispy (but the bag claims they're "thicker"). The Ranch-Dipped Hot Wings had a nice heat to them, but they were pretty messy. And they had a sweetness to them that was unwelcome (kind of like the Doritos Spicy Sweet Chili <span style="color: #f1c232;">[21]</span>). I think that was supposed to be the "ranch-dipped" part, but I didn't think it really tasted like ranch. I didn't particularly like it, either. The Enchilada Supreme had less heat than the Hot Wings, but it was still sweet. The Smoky Chipotle BBQ had a nice barbeque sauce flavor. But I didn't really detect any <i>chipotle</i> flavor.<span style="color: #f1c232;">[22]</span> I think the only reason they added <i>chipotle</i> to the name was because it has a little heat to it. Of the three flavors of "Jacked" Leann and I both liked this one best. But I didn't think it was so good that I'd choose it over BBQ potato chips (which are probably going to be cheaper).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pq749eUw5bc/UBy6AKbjR5I/AAAAAAAACVs/8NqNFm29WSE/s1600/Stacy%27s+Simply+Naked+Pita+Chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-pq749eUw5bc/UBy6AKbjR5I/AAAAAAAACVs/8NqNFm29WSE/s320/Stacy's+Simply+Naked+Pita+Chips.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
<b>Stacy's: Simply Naked Pita Chips.</b> These have a nice crunch that isn't too much (<i>i.e.</i>, it isn't jarring on your teeth). Chewing the pita chips does produce shards that are a little sharp and can cut up your mouth a little. The flavor itself is pretty boring. But these are nice if you pair them with something a dip (like hummus) or a cheese.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-31e0HO0ZeqQ/UIyRePsmT5I/AAAAAAAADmI/Xv-r17UMMmQ/s1600/Stacy%27s+Multigrain+Pita+Chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-31e0HO0ZeqQ/UIyRePsmT5I/AAAAAAAADmI/Xv-r17UMMmQ/s320/Stacy's+Multigrain+Pita+Chips.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
<b>Stacy's: Multigrain Pita Chips.</b> I thought these were just as good as the 'naked' pita chips. (see the review above). They went well with Cashel blue cheese (see the review above), but were too flavorful for the Gourmandise Kirsch cheese (see the review above).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6ddzkWSsgQ4/URm1dl4muFI/AAAAAAAAEBU/xDBG75bJF6k/s1600/Combos+Buffalo+Blue+Cheese+Pretzel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-6ddzkWSsgQ4/URm1dl4muFI/AAAAAAAAEBU/xDBG75bJF6k/s320/Combos+Buffalo+Blue+Cheese+Pretzel.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
<b>Combos: Buffalo Blue Cheese and Pretzel.</b> This definitely had a little kick to them from the buffalo sauce, but nothing overwhelming. The cheese in the centers of the Combos was creamy, but I didn't detect any blue flavor to them. I can understand that since the moldy flavor of blue cheese isn't appealing to most people. As it was, I thought these were pretty good and I wouldn't mind having them again.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Fin6kT3el6g/UFvr6teoFgI/AAAAAAAADA8/XIGuOF7Z3zQ/s1600/La+Panzanella+Mini+Croccantini+Sesame.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-Fin6kT3el6g/UFvr6teoFgI/AAAAAAAADA8/XIGuOF7Z3zQ/s320/La+Panzanella+Mini+Croccantini+Sesame.JPG" width="320" /></a></div>
<br />
<div style="text-align: justify;">
<b>La Panzanella: Sesame Mini Croccantini.</b> The sesame flavor is there, but not overwhelming (as the garlic-flavored mini-croccantini were <span style="color: #f1c232;">[23]</span>). I would rank these equally with the regular-flavored croccantini for their utility in each cheeses or other snacks—or by themselves.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DvuApGFgyWk/URm123l-hXI/AAAAAAAAEBo/yzAVJtAQSQ4/s1600/La+Panzanella+Croccantini+Whole+Wheat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-DvuApGFgyWk/URm123l-hXI/AAAAAAAAEBo/yzAVJtAQSQ4/s320/La+Panzanella+Croccantini+Whole+Wheat.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
<b style="font-weight: bold;">La Panzanella: Whole Wheat Croccantini.</b> I've previously lauded mini <i>croccantini</i> from La Panzanella <span style="color: #f1c232;">[24]</span> for their crunchiness and their flavor. (I was less fond of the garlic-flavored mini <i>croccantini</i> <span style="color: #f1c232;">[23]</span>.) For some reason Harmon's has stopped carrying mini <i>croccantini</i> and only carries the regular-sized <i>croccantini</i>. This time I bought the whole-wheat variety. These tasted kind of musty and stale. They still had a nice crunch, but the flavor left me wanting. I couldn't tell if the flavor was because of the whole wheat or because they'd gone stale, but I suspect the latter. Either way I'll be choosing other varities over this one. The <i>croccantini</i> were also too big to be convenient for anything and they don't break very well—they usually shatter. So I recommend you opt for the mini <i>croccantini</i> whenever possible.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FUNhF4tRX4M/UmoSJbC-ezI/AAAAAAAAEmU/A9h_JsvNodI/s1600/La+Panzanella+Black+Pepper+Mini+Croccantini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-FUNhF4tRX4M/UmoSJbC-ezI/AAAAAAAAEmU/A9h_JsvNodI/s320/La+Panzanella+Black+Pepper+Mini+Croccantini.JPG" width="320" /></a></div>
<br />
<div style="text-align: justify;">
<b>La Panzanella: Black Pepper Mini Croccantini.</b> These had the hard crunch that I've appreciated in other flavors of mini <i>croccantini</i>. I generally don't care for pepper (why would you put the same seasoning on all your food?), but it was mild enough that it worked fine with these crackers—they just had a little bite.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yADM11OoONw/UYiUIp-iAxI/AAAAAAAAELU/VqboAW1kbr4/s1600/Mediterranean+Snacks+Lentil+Crackers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-yADM11OoONw/UYiUIp-iAxI/AAAAAAAAELU/VqboAW1kbr4/s320/Mediterranean+Snacks+Lentil+Crackers.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
<b>Mediterranean Snacks: Sea Salt Lentil Crackers.</b> These chips have a nice crunch and a mild flavor which I thought made them perfect for pairing with cheese. I had them with Appenzeller cheese (see the review above) and thought they went well, but they were also fine to eat by themselves. Leann thought they were too 'beany'.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sZ6YchCQKT4/UmoRdHZuM1I/AAAAAAAAEmE/WnHxfLm2IP4/s1600/Lay%27s+Cheesy+Garlic+Bread+chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-sZ6YchCQKT4/UmoRdHZuM1I/AAAAAAAAEmE/WnHxfLm2IP4/s200/Lay's+Cheesy+Garlic+Bread+chips.JPG" width="150" /></a></div>
<br />
<div style="text-align: justify;">
<b>Lays: Cheesy Garlic Bread chips.</b> These were almost completely awful. "Cheesy Garlic Bread" was a misnomer; these are simply garlic-flavored chips. The garlic flavor was so intense that even Leann (who <i>loves</i> garlic) couldn't handle them. I will never buy these again, nor eat them if they're offered to me.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ql0BfiPnPK4/UmoRdKcwj5I/AAAAAAAAEmI/sw4QS3nL_G4/s1600/Lays+Pico+de+Gallo+chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-ql0BfiPnPK4/UmoRdKcwj5I/AAAAAAAAEmI/sw4QS3nL_G4/s200/Lays+Pico+de+Gallo+chips.JPG" width="150" /></a></div>
<br />
<div style="text-align: justify;">
<b>Lays: Pico de Gallo chips.</b> Based on my experience with the Cheesy Garlic Bread chips, I expected these to be cilantro-flavored, instead of <i>pico de gallo</i>-flavored. In that I was wrong—they weren't cilantro-flavored. But they weren't really <i>pico de gallo</i>-flavored, either. Despite that, I enjoyed the flavor. Maybe one of you can enlighten me as to the true flavor.</div>
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See <a href="http://www.cashelblue.com/">http://www.cashelblue.com/</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> See <a href="http://en.wikipedia.org/wiki/Cashel_Blue_cheese">http://en.wikipedia.org/wiki/Cashel Blue cheese</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> See my review of Gruyère <a href="http://gookumpucky.blogspot.com/2011/01/cheese-tasting_13.html">here</a> (scroll down).<br />
<br />
<span style="color: #f1c232;">[4]</span> To learn more about why Latter-day Saints (commonly referred to as Mormons) abstain from coffee, tea, alcohol, and tobacco, see <a href="http://www.lds.org/scriptures/gs/word-of-wisdom?lang=eng&letter=w">here</a> and <a href="http://mormon.org/faq/#Health%7Cquestion=/faq/law-of-health/">here</a>.<br />
<br />
<span style="color: #f1c232;">[5]</span> Rambol also makes a walnut-flavored Gourmandise. See <a href="http://iledefrancecheese.com/index.php/Gourmandise/gourmandise.html">http://iledefrancecheese.com/index.php/Gourmandise/gourmandise.html</a>.<br />
<br />
<span style="color: #f1c232;">[6]</span> See my review of Les 3 Comtois Morbier Cheese <a href="https://gookumpucky.blogspot.com/2011/10/product-review-les-3-comtois-morbier.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[7]</span> See my review of Country Castle Limburger <a href="http://gookumpucky.blogspot.com/2011/06/product-review-country-castle-limburger.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[8]</span> See my review of Les Fromagers de Chevillon Domaine du Village <a href="https://gookumpucky.blogspot.com/2020/03/product-review-les-fromagers-de.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[9]</span> See my review of a goat-milk 'bread cheese' (Pasture Pride Guusto) <a href="http://gookumpucky.blogspot.com/2012/01/product-review-pasture-pride-guusto.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[10]</span> See <a href="http://usd-apps.usd.edu/coglab/TasteLab.html">http://usd-apps.usd.edu/coglab/TasteLab.html</a>.<br />
<br />
<span style="color: #f1c232;">[11]</span> See my review of Boar's Head Italian Dry Salame <a href="http://gookumpucky.blogspot.com/2011/12/product-review-boars-head-italian-dry.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[12]</span> See <a href="http://culturecheesemag.com/node/1326">http://culturecheesemag.com/node/1326</a>.<br />
<br />
<span style="color: #f1c232;">[13]</span> See <a href="https://www.beemster.us/en-us/the-cheeses/beemster-graskaas%C2%AE/">https://www.beemster.us/en-us/the-cheeses/beemster-graskaas®/</a>.<br />
<br />
<span style="color: #f1c232;">[14]</span> See <a href="http://www.cheese.com/beemster-graskaas/">http://www.cheese.com/beemster-graskaas/</a>.<br />
<br />
<span style="color: #f1c232;">[15]</span> See <a href="http://www.mundoquesos.com/2010/09/cana-de-cabra.html">http://www.mundoquesos.com/2010/09/cana-de-cabra.html</a> (in Spanish).<br />
<br />
<span style="color: #f1c232;">[16]</span> See my review of Mitica Juni cheese <a href="http://gookumpucky.blogspot.com/2011/10/product-review-mitica-juni-cheese.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[17]</span> See my review of Shepherds Chèvre cheese <a href="http://gookumpucky.blogspot.com/2012/01/product-review-shepherds-chevre-cheese.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[18]</span> See my reviews for Danish Blue (<a href="http://gookumpucky.blogspot.com/2012/01/product-review-rosenborg-castello.html">here</a>) and Shropshire Blue (<a href="http://gookumpucky.blogspot.com/2011/09/product-review-colston-bassett.html">here</a>).<br />
<br />
<span style="color: #f1c232;">[19]</span> See my post <a href="http://gookumpucky.blogspot.com/2012/05/five-years.html">Five Years</a>.<br />
<br />
<span style="color: #f1c232;">[20]</span> See my reviews of different Takis offerings <a href="https://gookumpucky.blogspot.com/2011/10/product-review-barcel-takis-crunchy.html">here</a>, <a href="https://gookumpucky.blogspot.com/2011/06/product-review-takis-salsa-brava.html">here</a>, and <a href="https://gookumpucky.blogspot.com/2011/04/product-review-barcel-takis-fuego-and.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[21]</span> See my review of Doritos Spicy Sweet Chili chips <a href="https://gookumpucky.blogspot.com/2012/05/product-review-doritos-spicy-sweet.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[22]</span> A <i>chipotle</i> isn't a unique variety of pepper. It is simply a red <i>jalapeño</i> pepper that has been dried and smoked and sometimes marinated in <i>adobo</i> sauce. The name comes from Nāhuatl <i>chīlli</i> ("chili pepper") + <i>pōctli</i> ("smoke"), <i>i.e.</i>, "smoked chili pepper".<br />
<br />
<span style="color: #f1c232;">[23]</span> See my review of La Panzanella Mini Croccantini <a href="http://gookumpucky.blogspot.com/2012/07/product-review-la-panzanella-mini.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[24]</span> See my review of La Panzanella Garlic Mini Croccantini <a href="http://gookumpucky.blogspot.com/2012/01/product-review-la-panzanella-mini.html">here</a>.Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-51291890499850442612020-03-22T15:15:00.000-06:002020-03-22T15:15:51.666-06:00Product Review: Valdeón cheese<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-r-1i7IEB6M4/UmoO2XxPT8I/AAAAAAAAElM/FgsF1s8IeSQ/s1600/Valde%C3%B3n+cheese.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-r-1i7IEB6M4/UmoO2XxPT8I/AAAAAAAAElM/FgsF1s8IeSQ/s320/Valde%C3%B3n+cheese.JPG" width="320" /></a></div>
A blue cheese made in the León province of Spain from the milk of cows and goats. It gets its name from Posada de Valdeón, the tiny (~500 inhabitants) municipality where it is manufactured.<span style="color: #f1c232;">[1]</span> Before it is shipped it is wrapped in sycamore maple leaves or chestnut leaves. Besides having thick blue veins running through it, the cheese also has a characteristic yellow-green appearance, which can be kind of intimidating. Even more interesting, blue cheeses, such as this one, have been found to contain andrastins (see the examples in the notes below <span style="color: #f1c232;">[2]</span>), compounds which can be used to supplement cancer therapy.<span style="color: #f1c232;">[3]</span><br />
<br />
<a name='more'></a><b>My verdict: </b>This cheese was really intense—so intense that I could feel the blue veins burning my tongue! (Apparently a cheese with this characteristic is said to be 'biting'.) This cheese is definitely not for wimps. Because it was so intense, I couldn't really make out any other flavors (<i>e.g.</i>, 'goatiness') in the cheese. <br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See <a href="http://en.wikipedia.org/wiki/Valde%C3%B3n_cheese">http://en.wikipedia.org/wiki/Valdeón cheese</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span><br />
<br />
<div class="separator" style="background-color: white; clear: both; text-align: center;">
<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Andrastin_A.svg/800px-Andrastin_A.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Andrastin_A.svg/800px-Andrastin_A.svg.png" height="121" width="200" /></a> <a href="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Andrastin_B.svg/800px-Andrastin_B.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Andrastin_B.svg/800px-Andrastin_B.svg.png" height="121" width="200" /></a> <a href="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Andrastin_C.svg/800px-Andrastin_C.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Andrastin_C.svg/800px-Andrastin_C.svg.png" height="121" width="200" /></a> <a href="http://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Andrastin_D.svg/800px-Andrastin_D.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Andrastin_D.svg/800px-Andrastin_D.svg.png" height="143" width="200" /></a></div>
<br />
Top left, andrastin A; top right, andrastin B; bottom left, andrastin C; bottom right, andrastin D.<br />
<br />
<span style="color: #f1c232;">[3]</span><b> Nielsen KF, Dalsgaard PW, Smedsgaard J, Larsen TO. </b>(2005) "Andrastins A–D, <i>Penicillium roqueforti</i> Metabolites consistently produced in blue-mold-ripened cheese." <i>J Agric Food Chem</i>. <b>53 (8): </b>2908–13.<br />
<br />
<b>Image attributions:</b><br />
<br />
The chemical structure of andrastin A is by Ninjatacoshell, available at <a href="https://commons.wikimedia.org/wiki/File:Andrastin_A.svg">https://commons.wikimedia.org/wiki/File:Andrastin A.svg</a>.<br />
<br />
The chemical structure of andrastin A is by Ninjatacoshell, available at <a href="https://commons.wikimedia.org/wiki/File:Andrastin_B.svg">https://commons.wikimedia.org/wiki/File:Andrastin B.svg</a>.<br />
<br />
The chemical structure of andrastin A is by Ninjatacoshell, available at <a href="https://commons.wikimedia.org/wiki/File:Andrastin_C.svg">https://commons.wikimedia.org/wiki/File:Andrastin C.svg</a>.<br />
<br />
The chemical structure of andrastin A is by Ninjatacoshell, available at <a href="https://commons.wikimedia.org/wiki/File:Andrastin_D.svg">https://commons.wikimedia.org/wiki/File:Andrastin D.svg</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-22424513393174726772020-03-22T14:25:00.002-06:002020-03-22T14:25:31.661-06:00Product Review: Fermín: Lomo Serrano<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fZodcYG25nE/URm2STcgtfI/AAAAAAAAECA/Q5aJHA85zYA/s1600/Ferm%C3%ADn+Lomo+Serrano.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-fZodcYG25nE/URm2STcgtfI/AAAAAAAAECA/Q5aJHA85zYA/s200/Ferm%C3%ADn+Lomo+Serrano.JPG" width="150" /></a></div>
The Spanish term <i>lomo serrano </i>means "mountain loin" (not to be confused with "mountain lion"). It is a dry-cured pork loin (<i>lomo</i>) produced using farm-raised white pigs. The meat is dried in curing sheds up in the mountains (<i>sierras</i>, for which <i>serrano </i>is the adjective), where it is cool and dry.<span style="color: #f1c232;">[1]</span> Cuts of meat from the front legs (<i>paletilla serrano</i>, "mountain blade") or from the hind legs (<i>jamón serrano</i>,<i> </i>"mountain ham") are also dry-cured this way. The <i>serrano </i>varieties are the least-expensive dry-cured meats in Spain. The more expensive varieties (e.g. <i>jamón ibérico</i>, "Iberian ham") are made using free-range Iberian black pigs. Because the dry-curing process produces an intense, salty flavor, these meats are typically sliced very thin.<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sOvohHnm5Jk/URm2Gmjt6FI/AAAAAAAAEB4/opte3Y8k6Vc/s1600/Beehive+Seahive+Cheddar+cheese+and+Lomo+Serrano.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-sOvohHnm5Jk/URm2Gmjt6FI/AAAAAAAAEB4/opte3Y8k6Vc/s320/Beehive+Seahive+Cheddar+cheese+and+Lomo+Serrano.JPG" width="320" /></a></div>
<br />
<b>My verdict: </b>The meat was savory and salty and perfectly delicious. However, it was vacuum-sealed and this mashed the thin slices of meat together to the point that they were hard to peel apart without breaking. However, the meat is very expensive and you get relatively little in a package. So while I really liked <i>lomo serrano</i>, I'd recommend purchasing a dry-cured meat product that will give you more for your money (<i>e.g.</i>, <i>prosciutto </i><span style="color: #f1c232;">[2]</span>). <br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See <a href="http://en.wikipedia.org/wiki/Jam%C3%B3n_serrano">http://en.wikipedia.org/wiki/Jamón serrano</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> Read my review of Fiorucci <i>prosciutto </i><a href="http://gookumpucky.blogspot.com/2011/02/product-review-fiorucci-prosciutto.html">here</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-62534475852168793332020-03-22T14:20:00.002-06:002020-03-22T14:20:10.954-06:00Product Review: Beehive: Seahive Cheddar cheese<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0evyIAYswY0/URm2BNXXFgI/AAAAAAAAEBw/u1aZprilzZs/s1600/Beehive+Seahive+Cheddar.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-0evyIAYswY0/URm2BNXXFgI/AAAAAAAAEBw/u1aZprilzZs/s320/Beehive+Seahive+Cheddar.JPG" width="320" /></a></div>
Ever since I started visiting Harmon's for their cheese selection, I've seen the offerings of a local creamery: Beehive Cheese, Co., based in Ogden, Utah.<span style="color: #f1c232;">[1]</span> Unfortunately, neither of their flagship cheeses interest me since they are rubbed with coffee grinds ("Barely Buzzed" cheddar) or black tea leaves ("TeaHive" cheddar). I abstain from both tea and coffee for religious reasons <span style="color: #f1c232;">[2]</span>, so both of those cheeses were out. Besides, I've been going for 'horizontal' experience (lots of different kinds of cheese) rather than 'vertical' experience (the same cheese from different producers), so trying another cheddar was low on my priority list. But when we were getting ready to move from Utah to Wisconsin <span style="color: #f1c232;">[3]</span>, I decided to take advantage of the availability of their cheeses while we were still there.<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sOvohHnm5Jk/URm2Gmjt6FI/AAAAAAAAEB4/opte3Y8k6Vc/s1600/Beehive+Seahive+Cheddar+cheese+and+Lomo+Serrano.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-sOvohHnm5Jk/URm2Gmjt6FI/AAAAAAAAEB4/opte3Y8k6Vc/s320/Beehive+Seahive+Cheddar+cheese+and+Lomo+Serrano.JPG" width="320" /></a></div>
<br />
<b>My verdict: </b>This is just an average cheddar. It tasted fine but wasn't worth the extra expense. And I didn't detect any alteration in the flavor from the addition of honey or sea salt. This cheese wasn't disappointing, it just wasn't memorable. But now I can say I gave Beehive a chance and that I've eaten salt from the Sundance Sea.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See <a href="http://www.beehivecheese.com/">http://www.beehivecheese.com/</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> For those who are unsure why Latter-day Saints (Mormons) abstain from tea and coffee (as well as alcohol, tobacco, and illegal drugs), I recommend you visit <a href="http://mormon.org/faq/law-of-health/">here</a> and <a href="http://lds.org/scriptures/gs/word-of-wisdom?lang=eng&letter=w">here</a>, where you can learn more about LDS beliefs concerning dietary restrictions. If you have more questions, ask and maybe I'll do a full post on the topic.<br />
<br />
<span style="color: #f1c232;">[3]</span> See my post <a href="http://gookumpucky.blogspot.com/2013/01/move-to-wisconsin.html">Move to Wisconsin</a>. (But also note that we've since moved back to Utah.)</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-85208170119826385312020-03-21T20:59:00.002-06:002020-03-22T13:22:59.024-06:00Product Review Blitz I<div style="text-align: justify;">
It's been years since I posted any reviews to this blog. But there is a long backlog <span style="color: #f1c232;">[1]</span> of reviews. For a lot of them, I'd written my thoughts, but not an intro. Rather than write an intro for each one (especially since it's been years since I tried these products), I'm going to give you several reviews here in one go. As a preview: lychees, Cadbury Creme Egg, Snyder's of Hanover Bacon Cheddar Preztel Pieces, Alma Kräuterschatz cheese, Bon Fire Maverick Salt and Vinegar Chips, Häagen-Dazs White Chocolate and Raspberry Truffle Ice Cream, Martinelli's Blood Orange, Martinelli's Mango Lemonade.<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh4.googleusercontent.com/proxy/fA8E0wIWO34578-im2Tzy1oP4DIPqf4AkGfzPqWUUuqkfg0_X1xTsj1aGeA-oQTSgY0xUDfagiGtFmbwXTE3nbVExft5a9TAk7PI-ZhObWrfemd_XIlVfCpg71VvpY_W5Q" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://upload.wikimedia.org/wikipedia/commons/c/c1/Lychee_Brewster01_Asit.jpg" width="320" /></a></div>
<b><br />
</b> <b>Lychees. </b>Once, when I was still at BYU and before we had any kids, I forgot to bring a lunch and I was getting awfully hungry. So I took Leann on a date to a Thai restaurant near BYU. You could order lychees as a side. Even though I tried a lychee drink, once, I couldn't remember what they tasted like. So I ordered some. They came out in a bowl filled with juice. They looked like soggy, bloated white cherries.<span style="color: #f1c232;">[2]</span> They were pretty good and tasted a little like bubblegum.<span style="color: #f1c232;">[3]</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-h1ygYKETxsY/T4I9ZzI3QMI/AAAAAAAABnU/bHDIPSjc7_I/s1600/Cadbury+Creme+Egg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-h1ygYKETxsY/T4I9ZzI3QMI/AAAAAAAABnU/bHDIPSjc7_I/s320/Cadbury+Creme+Egg.JPG" width="320" /></a></div>
<b><br />
</b> <b>Cadbury: Creme Egg.</b> When I was little, I remember watching Easter commercials that featured the Cadbury Creme Egg. Someone in the commercial would crack open the egg and the creamy center with a false yolk would ooze out.<span style="color: #f1c232;">[4]</span> They looked fantastic. I don't remember the Easter Bunny every bringing me one, though. So, if memory serves, it wasn't until I was in college and had to feed myself, that I actually bought a Cadbury Creme Egg. Watching those commercials, I imagined that they would taste rich and savory, like a raw egg yolk, but also sweet because of the chocolate. While these didn't match the taste I'd imagined for them, they weren't a disappointment (though I attest that few things that are waited for for so long actually live up to the fantasy), I still think they're delicious. Not so delicious I'd want to eat them all the time. But every Easter, definitely. I don't much care for the caramel variety, though.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-O6_tuKSbW88/T9hBdete4kI/AAAAAAAACJU/xWIcvJyoVhM/s1600/Snyder%27s+Bacon+Cheddar+Pretzel+Pieces.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-O6_tuKSbW88/T9hBdete4kI/AAAAAAAACJU/xWIcvJyoVhM/s320/Snyder's+Bacon+Cheddar+Pretzel+Pieces.JPG" width="240" /></a></div>
<b><br />
</b> <b>Snyder's of Hanover: Bacon Cheddar Preztel Pieces. </b>I have long enjoyed the regular cheddar flavor <span style="color: #f1c232;">[5]</span> and the honey mustard flavor, so when these appeared on the shelves I was only too happy to give them a try. At first I bought into the advertising and believed that these tasted like bacon. But then, the more I thought about it, the more I came to conclude that they tasted more like ham than bacon. Don't get me wrong, they're still delicious—they just don't taste like bacon. But this does present a problem: grocery stores are always out of the Cheddar Pretzel Pieces. So now this just means that there are <i>two </i>flavors of Snyder's Pretzel Pieces that I'll never be able to find.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jwPL3PhFovQ/UBy4MJy2NRI/AAAAAAAACUk/QKq1YdAnXo8/s1600/Alma+Kr%C3%A4uterschatz+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-jwPL3PhFovQ/UBy4MJy2NRI/AAAAAAAACUk/QKq1YdAnXo8/s320/Alma+Kr%C3%A4uterschatz+cheese.JPG" width="320" /></a></div>
<br />
<b>Alma: Kräuterschatz cheese. </b>This is an Austrian cheese <span style="color: #f1c232;">[6]</span> with eight spices rubbed into the rind: lemon balm, oregano, savory, thyme, marjoram, parsley, chive, and lovage. As best I can tell, the name means "herbal treasure". The dried herbs were a little unpleasant to chew and I thought the oregano/marjoram stood out the most. The cheese was only slightly stinky (or what connoisseurs would call 'nutty' <span style="color: #f1c232;">[7]</span>), but it stayed on your breath after you were done eating it which was unpleasant. It had a few small eyes and I thought the texture and taste were similar to Emmentaler (=Swiss), but Leann said it was more like Mozzarella. Overall, this cheese was just short of okay. Worth trying once, but I probably won't buy it again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-K_0995bWvKo/UBy4YxjOENI/AAAAAAAACUs/nj31kcYQMrk/s1600/Bon+Fire+Maverik+Salt+&+Vinegar+chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-K_0995bWvKo/UBy4YxjOENI/AAAAAAAACUs/nj31kcYQMrk/s200/Bon+Fire+Maverik+Salt+&+Vinegar+chips.JPG" width="150" /></a></div>
<b><br />
</b> <b>Bon Fire Maverick: Salt and Vinegar Chips. </b>I bought these at the Maverik gas station in Thayne, Wyoming, when we stopped for gas on our way home from free fishing day in Idaho.<span style="color: #f1c232;">[8] </span>These are cheap chips. They're thin and the flavor powder doesn't stay on them very well. They have a really strong potato flavor. I'm not sure whether that was due to the potato variety they use or just they way they make the chips, but it was too much. The stung a little, which let me know they had vinegar on them, but they didn't really <i>taste</i> like vinegar. There are better salt and vinegar chips out there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aZU_71VOOo8/UBy4jfzEA5I/AAAAAAAACU0/n0hAVEX0sAM/s1600/H%C3%A4agen-Dazs+White+Chocolate+Raspberry+Truffle+Ice+Cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-aZU_71VOOo8/UBy4jfzEA5I/AAAAAAAACU0/n0hAVEX0sAM/s200/H%C3%A4agen-Dazs+White+Chocolate+Raspberry+Truffle+Ice+Cream.JPG" width="200" /></a></div>
<b><br />
</b> <b>Häagen-Dazs: White Chocolate and Raspberry Truffle Ice Cream. </b>Some of my friends mentioned enjoying this ice cream, so I decided to try it myself. This ice cream reminded me of a raspberry cheesecake ice cream I once had. I didn't really detect the white chocolate; the chocolate chunks were excellent, though, as was the raspberry ribbon. The ice cream had a nice, smooth texture. I like mint ice cream better, but this was still pretty good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CGHG4-IungI/UBy5rHK8bdI/AAAAAAAACVc/0FGIiwz5nYI/s1600/Martinelli%27s+Blood+Orange+Juice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-CGHG4-IungI/UBy5rHK8bdI/AAAAAAAACVc/0FGIiwz5nYI/s200/Martinelli's+Blood+Orange+Juice.JPG" width="200" /></a></div>
<b><br />
</b> <b>Martinelli's: Blood Orange. </b>I would usually argue that blood orange isn't going to taste any different from regular orange juice.<span style="color: #f1c232;">[9]</span> But this actually had a more complex flavor than regular orange juice—almost like it had hints of pineapple juice and grapefruit juice thrown in for good measure (and who knows, perhaps it does—the ingredient list includes "fruit juice for color" and "natural flavors"). However, orange juice has a somewhat bitter aftertaste and that was even more pronounced here—in fact, it was just like the aftertaste of cranberry juice. If I were to put my money anywhere, I'd say the extra flavor is cranberry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-H7KBjCBWnLk/UBy5zZA2bQI/AAAAAAAACVk/j-f7zvGZEFo/s1600/Martinelli%27s+Mango+Lemonade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-H7KBjCBWnLk/UBy5zZA2bQI/AAAAAAAACVk/j-f7zvGZEFo/s200/Martinelli's+Mango+Lemonade.JPG" width="200" /></a></div>
<b><br />
</b> <b>Martinelli's: Mango Lemonade. </b>I didn't think the mango went well in a lemonade. It made the lemonade seem, for lack of a better term, musty. Actually, it reminded me a little of the aftertaste you get from eating a blue cheese. Alternatively, if you were to think of the mango as being the base flavor, the lemonade made it seem somewhat unripe instead of tangy.<span style="color: #f1c232;">[10]</span><br />
<br />
Don't worry! I'll be blitzing you with more reviews in the future.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> Perhaps this is the real meaning of <i>blog</i>: <i>b</i>ack<i>log</i>, since most of us bloggers seem to fall behind.<br />
<br />
<span style="color: #f1c232;">[2]</span> This may seem odd to you since the photograph shows them looking quite red, more like a raspberry. The red part is a hard shell which must be removed before eating the soft white fruit inside.<br />
<br />
<span style="color: #f1c232;">[3]</span> According to Wikipedia, some of the complexity of the flavor is lost during canning. Since lychees aren't grown extensively in the U.S., it's almost certain they were canned and I still haven't enjoyed the full experience.<br />
<br />
<span style="color: #f1c232;">[4]</span> I suspect that the creamy center is similar in substance to the filling of cordial cherries.<br />
<br />
<span style="color: #f1c232;">[5]</span> You can read my review of the cheddar cheese pretzel pieces (and other flavors) <a href="http://gookumpucky.blogspot.com/2011/01/product-review-snyders-pretzel-pieces.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[6]</span> See <a href="http://www.bristolfarms.com/blog/2012/04/discover-three-new-austrian-cheeses/">http://www.bristolfarms.com/blog/2012/04/discover-three-new-austrian-cheeses/</a>.<br />
<br />
<span style="color: #f1c232;">[7]</span> See <a href="http://www.eatwisconsincheese.com/cheese/Glossary.aspx?fc=N">http://www.eatwisconsincheese.com/cheese/Glossary.aspx?fc=N</a>.<br />
<br />
<span style="color: #f1c232;">[8]</span> See my post <a href="http://gookumpucky.blogspot.com/2012/06/free-fishing-day.html">Free Fishing Day</a>.<br />
<br />
<span style="color: #f1c232;">[9]</span> <i>e.g.</i>, see my review of Bundaberg Blood Orange soda <a href="https://gookumpucky.blogspot.com/2012/05/product-review-bundaberg-blood-orange.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[10]</span> If you're interested, you can also read my review of Martinelli's Prickly Passion Lemonade <a href="https://gookumpucky.blogspot.com/2011/10/product-review-martinellis-prickly.html">here</a>.<br />
<br />
<b>Image attributions:</b><br />
<br />
Lychees on the vine is by Asit K. Ghosh, available at <a href="http://commons.wikimedia.org/wiki/File:Lychee_Brewster01_Asit.jpg">http://commons.wikimedia.org/wiki/File:Lychee Brewster01 Asit.jpg</a>.<b> </b> </div>
<!-- Blogger automated replacement: "https://lh4.googleusercontent.com/proxy/fA8E0wIWO34578-im2Tzy1oP4DIPqf4AkGfzPqWUUuqkfg0_X1xTsj1aGeA-oQTSgY0xUDfagiGtFmbwXTE3nbVExft5a9TAk7PI-ZhObWrfemd_XIlVfCpg71VvpY_W5Q" with "https://lh4.googleusercontent.com/proxy/fA8E0wIWO34578-im2Tzy1oP4DIPqf4AkGfzPqWUUuqkfg0_X1xTsj1aGeA-oQTSgY0xUDfagiGtFmbwXTE3nbVExft5a9TAk7PI-ZhObWrfemd_XIlVfCpg71VvpY_W5Q" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fc%2Fc1%2FLychee_Brewster01_Asit.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://lh4.googleusercontent.com/proxy/fA8E0wIWO34578-im2Tzy1oP4DIPqf4AkGfzPqWUUuqkfg0_X1xTsj1aGeA-oQTSgY0xUDfagiGtFmbwXTE3nbVExft5a9TAk7PI-ZhObWrfemd_XIlVfCpg71VvpY_W5Q" -->Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-53247796588810400742020-03-21T19:28:00.001-06:002020-03-21T19:28:26.589-06:00Product Review: Les Fromagers de Chevillon: Domaine du Vallage cheese<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ahbd7iJhYVw/T9hByR3_FCI/AAAAAAAACJc/PxJ_ih1x2UU/s1600/Delin+Domaine+du+Vallage+cheese.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-ahbd7iJhYVw/T9hByR3_FCI/AAAAAAAACJc/PxJ_ih1x2UU/s320/Delin+Domaine+du+Vallage+cheese.JPG" width="320" /></a></div>
I couldn't find a lot of information about this cheese online. In fact, I'm not even 100% sure that the Harmons cheesemonger labeled it correctly. It could be "Domaine de Vallage", "Domaine du Vallage", "Domaine de Village", or "Domaine du Village"—all turn up in a Google search, but none is obviously right. Either it's a triple-cream Brie, or it's a triple-cream mold-ripened <span style="color: #f1c232;">[1]</span> cheese that's very much like Brie. Ours looks a little funny because we refrigerated it for a few days, which gives it a consistency more like cheesecake. We didn't let it sit out long enough to liquefy again before we started eating it. <br />
<br />
<a name='more'></a><b>My verdict: </b>I had a much better experience this time than I did with Président Brie.<span style="color: #f1c232;">[2]</span> Part of that has to do with the experience I've accrued since then. I now know that you dip fruit, like grapes or strawberries <span style="color: #f1c232;">[3]</span>, in the gooey inside of a mold-ripened cheese like Brie. You can also smear it on crackers or bread. The rind is edible, but not really worth it—it is dry, tastes like bread mold, and has an unpleasant mouthfeel. The interior of the cheese is creamy and only slightly stinky.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> That is, ripened with <i>Penicillium camemberti</i>.<br />
<br />
<span style="color: #f1c232;">[2]</span> See that review <a href="http://gookumpucky.blogspot.com/2011/01/product-review-president-brie.html">here</a>. That experience was so much worse for one or more of the following reasons (none of which I care to investigate): <b>1. </b>I was eating the rind and since Président Brie is much cheaper it had a stronger rind; <b>2. </b>the Président Brie was overripe (I think this is unlikely, though, since overripe Brie is supposed to taste and smell like ammonia); or <b>3. </b>the Président Brie was fine, but the baguette slices I was eating it with were moldy. I favor this latter reason.<br />
<br />
<span style="color: #f1c232;">[3]</span> Find out why it's okay to call a strawberry a berry <a href="http://gookumpucky.blogspot.com/2012/04/dont-believe-scientist-when-they-try-to.html">here</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-7140808660684904282020-03-21T19:15:00.002-06:002020-03-21T19:15:34.971-06:00Product Review: Doritos nth Degree Burn<div style="text-align: justify;">
In 2010 Doritos released three new flavors of their corn tortilla chips (but only for a limited time). All three were spicy and were given names that reflected that aspect of their flavor. They were: First-Degree Burn (<i>jalapeño</i>-flavored), Second-Degree Burn (buffalo-wing-flavored), and Third-Degree Burn (<i>habanero</i>-flavored).<br />
<br /></div>
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_98LFeoRctK4/TP22c9F9cWI/AAAAAAAAAKg/7MOjrO3l_KU/s1600/Doritos+1st+Degree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/_98LFeoRctK4/TP22c9F9cWI/AAAAAAAAAKg/7MOjrO3l_KU/s320/Doritos+1st+Degree.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
The 1st Degree Burn tortilla chips are dark yellow in color. They're fairly spicy, but I was usually able to eat my fill before the heat got to me. I wasn't really a fan of the flavor.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The 2nd Degree Burn tortilla chips (no picture) weren't particularly spicy. I wasn't crazy about the flavor, either.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_98LFeoRctK4/TPsmhNGBlZI/AAAAAAAAAJs/2Eqns4JBLyI/s1600/Doritos+Third+Degree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/_98LFeoRctK4/TPsmhNGBlZI/AAAAAAAAAJs/2Eqns4JBLyI/s320/Doritos+Third+Degree.JPG" width="240" /></a></div>
<br />
<div style="text-align: justify;">
The 3rd Degree Burn tortilla chips are a deep red color. When you eat your first one, the heat isn't immediately apparent. But it quickly builds. I'll be completely honest. If the only thing I was eating was these chips, I could usually eat about ten before I had to stop because I was <i>enchilado</i>.<span style="color: #f1c232;">[1]</span> So, as you can imagine, it took me a long time to go through the whole bag. A <i>long </i>time. But I really liked the flavor in spite of their intense heat.</div>
<div style="text-align: justify;">
<br /></div>
<hr style="margin-left: 0px; margin-right: 0px;" />
<div style="text-align: justify;">
<b>Notes:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #f1c232;">[1]</span> This is the term Mexicans use to indicate that it burns too much to continue eating peppers. By this time you've already subjected yourself to a great deal of pain and suffering. You can break down the word to understand what it means: <i>en- </i>means "in", <i>chile </i>means "chili pepper", and <i>-ado </i>is equivalent to the English suffix "-ated"; so: "in-chili pepper-ated".</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-76090591041935259612020-03-21T19:10:00.002-06:002020-03-22T13:11:36.012-06:00Women's Script<div style="text-align: justify;">
This is my final (for now <span style="color: #f1c232;">[1]</span>) post about the writing systems from Brandon Sanderson's <i>The Stormlight Archive</i>. As far as I understand, Brandon comes up with a general idea for how the writing system should function and then Isaac Stewart, Brandon's in-house artist, does the legwork of designing the letters. The women's script is the alphabet that is read by women on the planet of Roshar. It was designed to look like waveforms.<span style="color: #f1c232;">[2][3]</span> It is written left to right and has no punctuation except for a vertical line at the beginning of a passage that establishes the maximum character height. This is useful because some characters are identical except for their size.<span style="color: #f1c232;">[4]</span> Rosharans also like things to be symmetrical, so they often try to make their names have reflectional symmetry.<span style="color: #f1c232;">[5][6]</span> Let's see what my family's names look like written in the women's script. (And we'll just ignore that I, a man, am writing it.)<br />
<br />
<a name='more'></a>Looking at the names of several of the characters in <i>The Stormlight Archive</i>, I've noticed a few trends:<br />
<br />
<ul>
<li>Vowels always occur alone, never in clusters</li>
<li>Consonants can appear alone or in pairs<span style="color: #f1c232;">[7]</span></li>
<li>Names are typically 6–7 letters long</li>
<li>The degree of symmetry reflects the caste of the person bearing the name<span style="color: #f1c232;">[8]</span></li>
</ul>
<br />
I won't say these are rules (since neither Brandon nor Isaac has explicitly said so), but I will still follow them since they will produce names that are similar to those found in the books.<br />
<br />
We'll start with my first name, Matthew. The letters that are available require that I transliterate my name as <i>M-A-TH-Y-U</i>. To make it consistent with the trends noted above, I'm going to spell it <i>M-A-TH-Y-U-V</i>. My name, as written is poorly symmetrical. None of the letters are repeated. The <i>M</i> and the <i>V</i> are both from the "P group" and the <i>A</i> and the <i>U</i> are both from the "E group". The <i>TH </i>and the <i>Y</i> are not from the same group. If we were to score the symmetry of my name <span style="color: #f1c232;">[9]</span>, it would be 0.333.<br />
<br />
The letters that are available require that I transliterate my last name as <i>K-R-U-K</i>. To make it consistent with the trends noted above, I'm going to spell it <i>K-U-R-R-U-K</i>. The name is perfectly symmetrical, so its score would be 1.000. And here's what my full name looks like:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CmV1W-6hoCY/XnZX8xjOlqI/AAAAAAAAKRw/gD_X1LOJbtoJM6pKhVLTGaBtiajWud9dACLcBGAsYHQ/s1600/Mathyuv%2BKurruk.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="1132" height="177" src="https://1.bp.blogspot.com/-CmV1W-6hoCY/XnZX8xjOlqI/AAAAAAAAKRw/gD_X1LOJbtoJM6pKhVLTGaBtiajWud9dACLcBGAsYHQ/s400/Mathyuv%2BKurruk.png" width="400" /></a></div>
<br /></div>
The line through the middle is just used to keep the letters lined up and isn't actually necessary. Also note that while the letters are supposed to be written vertically, they typically slant to the right, just like penmanship with roman letters typically slants to the right.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Next up is Leann. The letters that are available require that I transliterate her name as <i>L-I-A-N</i>. To make it consistent with the trends noted above, I'm going to spell it <i>L-I-N-L-A-N-A</i>. The score for her name (taking into account the syllabic symmetry <span style="color: #f1c232;">[9]</span> and pairing the <i>A </i>at the end with an empty position at the beginning) would be 0.500. And here's what her full name looks like:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RVTiG0lJSQk/XnZhhOf-RJI/AAAAAAAAKR8/4lCDSmPLD_sChV9Ak-ZIYwH5LkGVgDIwwCLcBGAsYHQ/s1600/Linlana%2BKurruk.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="1009" height="198" src="https://1.bp.blogspot.com/-RVTiG0lJSQk/XnZhhOf-RJI/AAAAAAAAKR8/4lCDSmPLD_sChV9Ak-ZIYwH5LkGVgDIwwCLcBGAsYHQ/s400/Linlana%2BKurruk.png" width="400" /></a></div>
<br /></div>
Next up is Lilli. The letters that are available require that I transliterate her name as <i>L-I-L-I-A-N</i>. To make it consistent with the trends noted above, I'm going to spell it <i>L-I-L-L-A-N-I</i>. The score for her name (the <i>I</i> at the end is paired with an empty position at the beginning) would be 0.500. And here's what her full name looks like:<br />
<div style="text-align: center;">
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qRYyckvtsig/XnZjt9Tk6sI/AAAAAAAAKSI/EfoKM6WCbFg7RY16gQ1oLFGgd08Kpb48wCLcBGAsYHQ/s1600/Lillani%2BKurruk.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="1021" height="196" src="https://1.bp.blogspot.com/-qRYyckvtsig/XnZjt9Tk6sI/AAAAAAAAKSI/EfoKM6WCbFg7RY16gQ1oLFGgd08Kpb48wCLcBGAsYHQ/s400/Lillani%2BKurruk.png" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
Next up is Lincoln. The letters that are available require that I transliterate his name as <i>L-I-N-K-U-N</i>. To make it consistent with the trends noted above, I'm going to spell it <i>L-I-G-E-K-U-N</i>. The score for his name would be 0.500. And here's what his full name looks like:<br />
<div style="text-align: center;">
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-_v2cSOflrnI/Xnarmpr2QaI/AAAAAAAAKSU/PpAq1p9QgU0j-tHU_6Sd0itjPJan8U_3wCLcBGAsYHQ/s1600/Ligekun%2BKurruk.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="1130" height="177" src="https://1.bp.blogspot.com/-_v2cSOflrnI/Xnarmpr2QaI/AAAAAAAAKSU/PpAq1p9QgU0j-tHU_6Sd0itjPJan8U_3wCLcBGAsYHQ/s400/Ligekun%2BKurruk.png" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
The letters that are available require that I transliterate his name as <i>L-I-V-A-I</i>. To make it consistent with the trends noted above, I'm going to spell it <i>L-I-V-V-A-R</i>. The score for his name would be 0.667. And here's what his full name looks like:<br />
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-grSiopvSfw0/Xna52f9LmnI/AAAAAAAAKSg/iwu9ZKrwgzcblA84utm020vJ6_lyAFsjgCLcBGAsYHQ/s1600/Livvar%2BKurruk.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="503" data-original-width="1080" height="185" src="https://1.bp.blogspot.com/-grSiopvSfw0/Xna52f9LmnI/AAAAAAAAKSg/iwu9ZKrwgzcblA84utm020vJ6_lyAFsjgCLcBGAsYHQ/s400/Livvar%2BKurruk.png" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
And that's it!<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> If Brandon introduces another writing system, then I'll probably foist that one upon you, too.<br />
<br />
<span style="color: #f1c232;">[2]</span> See <a href="https://en.wikipedia.org/wiki/Waveform">https://en.wikipedia.org/wiki/Waveform</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> See <a href="https://coppermind.net/wiki/Women%27s_script">https://coppermind.net/wiki/Women's script</a>.<br />
<br />
<span style="color: #f1c232;">[4]</span> For example, <i>e</i>, <i>a</i>, and <i>o</i> are all a vertical line. The <i>a</i> is 2/3 as tall as the <i>e</i> and the <i>o</i> is 1/3 as tall as the <i>e</i> (and 1/2 as tall as the <i>a</i>). In some cases, not knowing the maximum character height would make it difficult to know which letter was meant by a vertical line.<br />
<br />
<span style="color: #f1c232;">[5]</span> For example, the word Roshar has five letters: <i>R-O-SH-A-R</i>. It starts and ends with an <i>R</i>. The two vowels (<i>O</i> and <i>A</i>) are both vertical lines (so they look similar). And the <i>SH</i> anchors the reflection.<br />
<br />
<span style="color: #f1c232;">[6]</span> When the same letter can't be used, the next best thing is to use another letter from the same group. There are five groups of letters that are drawn similar to each other:<br />
<br />
<ul>
<li>the "E group" (<i>E</i>, <i>A</i>, <i>O</i>, <i>U</i>, <i>I</i>)</li>
<li>the "T group" (T, D, R, TH, L)</li>
<li>the "S group" (S, Z, N, SH, H)</li>
<li>the "P group" (P, B, M, F, V)</li>
<li>the "K group" (K, G, Y, CH, J)</li>
</ul>
<br />
<span style="color: #f1c232;">[7]</span> Here are some examples of names with pairs of consonants: Sha<u>ll</u>an and Ja<u>sn</u>ah.<br />
<br />
<span style="color: #f1c232;">[8]</span> In the current era of Roshar, people with light-colored eyes (<i>e.g.</i>, light blue, light green, light yellow, light grey, or violet) are called <b>lighteyes</b> and can belong to any of the 10 highest ranks, called <i>dahns</i>. People with dark-colored eyes (<i>e.g.</i>, dark blue, dark green, brown, black, or dark purple) are called <b>darkeyes</b> and can belong to any of the 10 lowest ranks, called <i>nahns</i>.<br />
<br />
<span style="color: #f1c232;">[9]</span> Here is my methodology:<br />
<ol>
<li>Split the name in half.</li>
<li>For each pair of letters on either side of the split that are the same letter, award 2 points.</li>
<li>For each pair of letters on either side of the split that belong to the same letter group, award 1 point.</li>
<li>For each pair of letters on either side of the split that don't belong to the same letter group, award 0 points.</li>
<li>For each syllable on either side of the split that repeats the same letters, award 1.5 points for each repeated letter.</li>
<li>Divide the points earned by the points possible (<i>i.e.</i>, if the name were perfectly symmetrical).</li>
</ol>
Step 5 bears some explaining. Take the name <i>Renarin</i>. <i>R</i>⇌<i>N</i> belong to different groups, so 0 points; <i>E</i>⇌<i>I</i> belong to the "E group" so 1 point; <i>N</i>⇌<i>R</i> belong to different groups, so 0 points; <i>A</i>⇌<i>A</i> is repeated, so 2 points. At this point the name has scored 3/8 = 0.375. While <i>Renarin </i>isn't as symmetrical as <i>Renanir</i>, there is still some symmetry implied by <i>REN</i>⇌<i>RIN</i>. Awarding points for this syllabic symmetry raises the score for the name to 6/8 = 0.750.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-28162056248517865502020-03-20T19:45:00.001-06:002020-03-20T19:45:29.967-06:00Found Treasures IX: Guardian Angel<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm4.staticflickr.com/3270/2779915922_48b20d0096_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://farm4.staticflickr.com/3270/2779915922_48b20d0096_z.jpg" height="219" width="320" /></a></div>
This is one of several stories I've written that are based in part on a dream that I've had. Reading it now, I find it a little heavy handed. Had I the inclination to rewrite this story, there are parts of it that should definitely be more subtle. By the title you can guess that it concerns a guardian angel. I personally do not believe in guardian angels, but I saw no problem using one in a fictional setting.<br />
<br />
<a name='more'></a><div style="text-align: center;">
<i>Guardian Angel</i></div>
<br />
Mark Warner coughed harshly and rolled out of bed. Glancing up, he noticed the billowing clouds of dark gray smoke. As he gasped for air, Mark stood up long enough to turn the doorknob and force open the door to his bedroom. Waves of intense heat scalded his face and burned his exposed, squinting eyes.<br />
<br />
He crawled out into the hall and reached for the rail on the stairs next to his bedroom. The burning floor began to collapse beneath him and he pitched forward. Mark rolled down the stairs and landed in a heap at the bottom, unconscious.<br />
<br />
Mark woke up outside, lying on the cool, green grass with a light drizzle splashing on his face. Glancing around, he spotted his burning house thirty feet away, and leaning over him was a stranger.<br />
<br />
The man had on an all-white suit and white shoes, smudged with black, presumably from the fire. He had a slight hunchback and wore a yellow visor, like a golfer or bank-teller.<br />
<br />
“I saved you from the fire. Are you hurt?” the stranger asked in concern. His soft voice sang and rippled like a harp, but was decidedly masculine.<br />
<br />
Mark sat up, and after a moment of dizziness, he examined himself. The burns he discovered were no worse than a sunburn and were only on his arms and face.<br />
<br />
“I should be fine, unless I broke something when I fell,” he replied.<br />
<br />
“Good. Let me help you stand up,” said the stranger, extending his hand.<br />
<br />
As Mark took hold of the hand, his fingers brushed against the fabric of the man’s apparel. It was incredibly soft, exceeded only by the touch of a lover. Along with its softness it brought feelings of purity and wholesomeness. After he had stood up and released the hand, Mark’s fingers felt numb without the contact, so he touched the cloth again.<br />
<br />
“Who are you?” Mark asked as the man smiled.<br />
<br />
“I am Paul, your guardian angel,” was the answer.<br />
<br />
“Well, thanks for pulling me out of there,” Mark said gratefully. He released the fold of fabric he had been caressing, and stepped away. <i>He’s a lunatic, </i>Mark thought to himself.<span style="color: #f1c232;">[1]</span> <i>He probably dressed like that to keep himself convinced. He must have been just waiting for a chance like this to attach himself to someone and complete the illusion. I’ll probably never be able to get rid of him.</i><br />
<br />
A section of the roof collapsed and Mark turned around in horror. <br />
<br />
“My family is still in there! You have to do something, please!”<br />
<br />
“I’m sorry,” Paul explained morosely, “the Lord has need of them. I have been commanded not to interfere. I am only here to protect you.”<br />
<br />
Then Paul’s body slowly faded away and was overpowered by the glare of his bedroom light.<br />
<br />
“Wake up, Mark, breakfast is ready!” cried his mother as she opened the door. His brother, Alex, was already up and getting dressed.<br />
<br />
“Hurry up, Mark. We’re supposed to go on our hike today!” urged Alex.<br />
<br />
“Hike?” Mark asked in confusion, still caught up in the dream.<br />
<br />
“You two are going up on the mountain for the day,” laughed his mother. “Unless you want to stay and help me clean at Grandma’s house.”<br />
<br />
After Mark and Alex got ready and ate breakfast, their mother drove them across town to their grandmother’s house. She began mowing the lawn while they started hiking.<br />
<br />
Hours later, as Mark wiped the sweat from his eyes, he noticed an old, rusty car, up the next hill, almost straight up the mountain from the sheer cliff they had just hiked around. He pointed it out to Alex and they agreed to hike up and take a look at it.<br />
<br />
“I wonder how it got here,” Alex remarked as they arrived near the car.<br />
<br />
“Probably rolled off the service road up there, and no one bothered to come get it. Look how rusty it is, must have happened years ago,” declared Mark.<br />
<br />
Alex climbed into the front seat and began bouncing around, pretending to drive at high speeds.<br />
<br />
“Let’s have lunch. I’m so hungry, I nearly bit you on the way up,” said Mark as he removed his backpack. As he set it down, his canteen fell out and rolled under the car.<br />
<br />
Mark laid down on his back, pulled himself under the car, and retrieved it. The ground was close to the bottom of the car, so Mark had to use his feet to push on the car’s innards to get out. But as he tried to pull his foot out it caught on something and nothing he did would release it.<br />
<br />
“Hey, Alex, my foot is stuck. Come and help me get it loose, and then we can eat.”<br />
<br />
All of his bouncing had dislodged the car, and as Alex leaped from the car, it started to roll. Mark grabbed onto the car and pulled himself up to keep from dragging on the ground.<br />
<br />
“What do I do?” yelled Alex desperately as he ran next to the ancient vehicle as it gained up speed.<br />
<br />
“Get in and push on the brakes! Stop the car!” Mark returned.<br />
<br />
“I can’t! The pedals are missing!” Alex cried.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://freeaussiestock.com/free/New_South_Wales/bluemountains/slides/grose_valley_cliff.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://freeaussiestock.com/free/New_South_Wales/bluemountains/slides/grose_valley_cliff.jpg" height="320" width="240" /></a></div>
“Then grab my hand and help me pull my foot out. Don’t worry about me getting run over by the back wheels. Just don’t let me go over the cliff!” Mark yelled back. But as Alex reached for Mark’s hand, he tripped and fell. The car gained speed and went up over a small hill, so that Alex was lost from sight.<br />
<br />
Mark screamed and began pulling desperately on his caught leg. Glancing up he could see the edge of the cliff racing towards him. With tears streaming down his face, Mark tried pulling on his leg again, but it was futile.<br />
<br />
Looking up again he stared at the onrushing ledge and began to pray. With seconds to spare before going over, strong hands grabbed Mark under the arms and pulled him easily to safety.<br />
<br />
After laying in the grass for a moment, Mark looked up and saw Alex running as hard as he could over the top of the hill. Upon seeing him okay, Alex began yelling happily. Mark waved to Alex, to show him he was uninjured, and tried to find his rescuer. But there was no one in sight, except Alex, and he was too far away to have done anything.<br />
<br />
Mark crawled over to the cliff and glanced down. A fireball sought its way lazily upward through the atmosphere. Above the smoking flames, floating down through the air, slowly spinning, was a yellow visor.<span style="color: #f1c232;">[2]</span> And echoing back and forth through the small side canyons was the musical sound of a harp.<br />
<br />
“I saved you from the fire. Are you hurt?”<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1] </span>This is a rookie mistake. Unless you can project your thoughts, <i>of course </i>you think things to yourself!<br />
<br />
<span style="color: #f1c232;">[2]</span> This is the only part of the dream that I still remember: the yellow visor floating down the side of the cliff.<br />
<br />
<b>Image attributions:</b><br />
<br />
Obsidian Cliff, Yellowstone is by Bryant Olsen (Foot-On-The-Hill), available at <a href="http://www.flickr.com/photos/22837563@N08/2779915922">http://www.flickr.com/photos/22837563@N08/2779915922</a>.<br />
<br />
Grose Valley cliff is by freeaussiestock.com, available at <a href="http://freeaussiestock.com/free/New_South_Wales/bluemountains/slides/grose_valley_cliff.htm">http://freeaussiestock.com/free/New South Wales/bluemountains/slides/grose valley cliff.htm</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0tag:blogger.com,1999:blog-8124253372952026205.post-38307226793273196612020-03-20T19:42:00.001-06:002020-03-20T19:42:20.399-06:00Found Treasures VIII: Singular: Louse<div style="text-align: justify;">
This is a second found treasure that takes a playful stab at my high school English teacher, Mr. Yates.<span style="color: #f1c232;">[1]</span> It didn't start out that way, though. At first it was just an exercise in mocking some of the unusual plurals that exist in the English language <span style="color: #f1c232;">[2]</span>—though sometimes the fake singulars/plurals I came up with weren't particularly clever themselves. I brought it all back in in the last paragraph, but then it got away from me and ended on a rather abrupt digression from the previously established pattern. It's fun but not important enough to fix up.<br />
<br />
<a name='more'></a><div style="text-align: center;">
<i>Singular: Louse</i></div>
<div style="text-align: center;">
<br /></div>
Many people dislike even the thought of having lice (singular: louse). Anyone “infected” with lice (singular: louse) experiences itching, goo under their fingernails—from raking their fingers through their hair and picking up foreign articles in the process—and embarrassment. Countless hordes (the singular of this word cannot be printed in a family-oriented essay) of children in elementary schools are accused of having cooties (singular: kite)<span style="color: #f1c232;">[3]</span>, the common name for lice (singular: louse).<br />
<br />
However, most people misunderstand lice (singular: louse) or are ignorant of their benefits (singular: <i>bona fide</i>). The natural response to the side effect of itching is to scratch. By scratching, dry, dead skin cells are removed from your scalp and build up under your fingernail along with a few unfortunate lice (singular: louse)—goo. Otherwise the host would bear the shame of dandruff and every time they stood under a black light, everyone would see the dander glowing on their shoulders.<br />
<br />
It can be argued that it is more embarrassing to have a squirming mass of maggots on your head and something similar to mayonnaise under your fingernails. This is a horrible misconception. Dandruff is similar to dead leaves (singular: life) on a forest floor: rot and decay abound. Lice (singular: louse), however, maintain a functioning ecosystem on your scalp. By eating your dead skin cells they prevent rot and decay within the forest of your hair.<br />
<br />
The people in the armed services (singular: sorcery) of our United States understand this tragedy. Instead of killing the lice (singular: louse) unfeelingly, they shave the recruits’ heads. This relieves the host from any obligation to the lice (singular: louse) while allowing the parasites (singular: parachute) to stay alive. An extra <i>bona fide</i> (plural: benefits) of this compromise is that when the dismembered hair is swept up and put in a black Hefty-Hefty Cinch Sack, the lice (singular: louse) are treated to a variety of different hair samples. They learn to share and small societies (singular: sock) develop around the best flavors of hair. Love abounds and Utopia becomes a reality. Thus, the lice (singular: louse) are the first species (singular: spice—not spouse) to achieve a pure, successful communist sock (plural: society).<br />
<br />
Another heinous crime inflicted upon these helpless creatures (singular: Kryptonite) is the use of hairstyling gels and sprays and special shampoos and conditioners. Pantene with Pro-Vitamins strengthens your hair and denies the lice (singular: louse) their staple food source. Hair gel leaves a hard coating on your hair causing it hair to become rigid. At the same time it coats the lice (singular: louse), rendering them immobile. Unable to scavenge for the scarce vitamin-deficient follicles, they die. Hairspray, also used to anchor hair in a certain position, gets in their little eyes, and makes them sneeze. This is an outrage.<br />
<br />
By killing lice (singular: louse) off with shampoo or gasoline (author shudders convulsively) you are destroying a world, ruining a biosphere, causing an extinction. Our school system is attempting to wipe out an entire population, an entire species (singular: spice). Ethnic cleansing of this magnitude cannot be allowed.<br />
<br />
We often forget that lice (singular: louse) are people, too. They have special needs (singular: nit—also the word used to designate lice (singular: louse) eggs) and concerns and it does not help that we are trying to eliminate them. Instead of committing genocide on the surface of your head, try to understand things from their point of view. Empathy and sympathy are imperative in our symbiotic relationship. Our sock (plural: societies) needs to protect this parachute (plural: parasites). The greatest sorcery (plural: services) we can perform for these creatures (singular: Kryptonite) is to save every kite (plural: cooties) and louse (plural: Yates <span style="color: #f1c232;">[4]</span>) and give them a home (<i>i.e.</i>, a head of hair).<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> For the other, see <a href="https://gookumpucky.blogspot.com/2012/03/found-treasures-vi-delivery.html">here</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> <i>e.g.</i>, "lice" as the plural of "louse", the subject of the essay. This is actually due to a Germanic linguistic phenomenon, called ablaut. To learn more about ablauts in verb conjugation, see my post <a href="https://gookumpucky.blogspot.com/2012/02/strong-verbs-and-weak-verbs.html">Strong Verbs and Weak Verbs</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> In retrospect, I wish I'd made "coot" (as in, "old coot") the singular of "cooties".<br />
<br />
<span style="color: #f1c232;">[4]</span> The only reason I've changed the plural at this point is so that I can make fun of his balding pate here at the end.<br />
<br />
<b>Image attributions:</b><br />
<br />
Lice is by the Otis Historical Archives National Museum of Health & Medicine, available at <a href="http://www.flickr.com/photos/medicalmuseum/3508205775/">http://www.flickr.com/photos/medicalmuseum/3508205775/</a>.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com2tag:blogger.com,1999:blog-8124253372952026205.post-64330788592832381242020-03-18T23:01:00.000-06:002020-03-18T23:13:16.245-06:00Thaylen Glyphs<div style="text-align: justify;">
Brandon Sanderson's <i>The Stormlight Archive</i> (which I read last year) takes place on a planet called Roshar. One of the countries on Roshar is called Thaylenah. Thaylen writing is based on the same letters that are used for making glyphpairs <span style="color: #f1c232;">[1]</span>, but with some important differences.<span style="color: #f1c232;">[2]</span> First, Thaylen is an abjad, which is a writing system that only has consonants. As a result, the spoken language tends to produce large consonant clusters.<span style="color: #f1c232;">[3]</span> Second, Thaylen is written vertically. It is implied that Thaylen is a unique language, but in the pictures in <i>The Stormlight Archive</i> books they are used to write transliterated English. Just as I've already done with Rosharan glyphpairs, I decided to write the names of my family members using Thaylen letters.<br />
<br />
<a name='more'></a>We'll start with my first name, Matthew. The letters that are available require that I spell my name <i>M-T-J-W</i>, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-y5JUDjGgEeo/XnLYQxt80oI/AAAAAAAAKPU/H6j1mj3uz349dQeOPVCxmL6Sx1_Ozn7OwCLcBGAsYHQ/s1600/Matthew%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="458" data-original-width="107" height="200" src="https://1.bp.blogspot.com/-y5JUDjGgEeo/XnLYQxt80oI/AAAAAAAAKPU/H6j1mj3uz349dQeOPVCxmL6Sx1_Ozn7OwCLcBGAsYHQ/s200/Matthew%2B%2528Thaylen%2529.png" width="46" /></a></div>
<br /></div>
I've color-coded the image so that you can identify the different letters. Also note that it is permissible to distort the letters to some degree.<br />
<br />
Next up is my last name, Crook. The letters that are available require that I spell my last name <i>K-R-K</i>, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CqyUZHtl7xY/XnLYfXvLn_I/AAAAAAAAKPY/tw0zrPmJGZswBDwN5aq1qBUsE_MAGCTDwCLcBGAsYHQ/s1600/Crook%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="321" data-original-width="94" height="200" src="https://1.bp.blogspot.com/-CqyUZHtl7xY/XnLYfXvLn_I/AAAAAAAAKPY/tw0zrPmJGZswBDwN5aq1qBUsE_MAGCTDwCLcBGAsYHQ/s200/Crook%2B%2528Thaylen%2529.png" width="58" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
I've color-coded the image so that you can identify the different letters. If you put my first name and last name together, this is what you get:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-dzXLufXc-ZY/XnLZHC569uI/AAAAAAAAKPk/i0zoifGVMLYr_zn_QNr26z_E3koBN8ohgCLcBGAsYHQ/s1600/Matthew%2BCrook%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="94" height="320" src="https://1.bp.blogspot.com/-dzXLufXc-ZY/XnLZHC569uI/AAAAAAAAKPk/i0zoifGVMLYr_zn_QNr26z_E3koBN8ohgCLcBGAsYHQ/s320/Matthew%2BCrook%2B%2528Thaylen%2529.png" width="45" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Next up is Leann. In Thaylen, Leann's name would be spelled <i>L-J-N</i>, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9EcguYy505o/XnLwFQQ9QsI/AAAAAAAAKPw/xLy7M5QTG1Qym2ASYDkd9GJ9UaLuJaSDQCLcBGAsYHQ/s1600/Leann%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="125" height="200" src="https://1.bp.blogspot.com/-9EcguYy505o/XnLwFQQ9QsI/AAAAAAAAKPw/xLy7M5QTG1Qym2ASYDkd9GJ9UaLuJaSDQCLcBGAsYHQ/s200/Leann%2B%2528Thaylen%2529.png" width="67" /></a></div>
<br /></div>
I've color-coded the image so that you can identify the different letters. If you put her first name and last name together, this is what you get:<br />
<div style="text-align: center;">
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VVVrBhoUnrk/XnLwT4ab1CI/AAAAAAAAKP0/vT4BpZNRxPYmAry1SX98pVcoy4lOKdKKwCLcBGAsYHQ/s1600/Leann%2BCrook%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="579" data-original-width="125" height="320" src="https://1.bp.blogspot.com/-VVVrBhoUnrk/XnLwT4ab1CI/AAAAAAAAKP0/vT4BpZNRxPYmAry1SX98pVcoy4lOKdKKwCLcBGAsYHQ/s320/Leann%2BCrook%2B%2528Thaylen%2529.png" width="69" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
Next up is Lilli, whose name would be spelled <i>L-L-J-N</i>, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-otutns6BVIE/XnLwfG0JNYI/AAAAAAAAKP8/kofpIR6TqGMAMnwxUcEISV2lESdPVznVwCLcBGAsYHQ/s1600/Lillian%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="125" height="200" src="https://1.bp.blogspot.com/-otutns6BVIE/XnLwfG0JNYI/AAAAAAAAKP8/kofpIR6TqGMAMnwxUcEISV2lESdPVznVwCLcBGAsYHQ/s200/Lillian%2B%2528Thaylen%2529.png" width="53" /></a></div>
<br /></div>
I've color-coded the image so that you can identify the different letters.<span style="color: #f1c232;">[4]</span> If you put her first name and last name together, this is what you get:<br />
<div style="text-align: center;">
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CYIrO92VFu0/XnLwpdEOFCI/AAAAAAAAKQE/cVPwecWJKWgWrvv4WHWu5434n8UMyfb8gCLcBGAsYHQ/s1600/Lillian%2BCrook%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="673" data-original-width="125" height="320" src="https://1.bp.blogspot.com/-CYIrO92VFu0/XnLwpdEOFCI/AAAAAAAAKQE/cVPwecWJKWgWrvv4WHWu5434n8UMyfb8gCLcBGAsYHQ/s320/Lillian%2BCrook%2B%2528Thaylen%2529.png" width="59" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
Next up is Lincoln, whose name would be spelled <i>L-N-K-N</i>, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rMr-karI0uU/XnLwzuqjfeI/AAAAAAAAKQM/M4qfWAfEo2kMqw3oMa-oohL6wkFzMgesACLcBGAsYHQ/s1600/Lincoln%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="509" data-original-width="122" height="320" src="https://1.bp.blogspot.com/-rMr-karI0uU/XnLwzuqjfeI/AAAAAAAAKQM/M4qfWAfEo2kMqw3oMa-oohL6wkFzMgesACLcBGAsYHQ/s320/Lincoln%2B%2528Thaylen%2529.png" width="76" /></a></div>
<br /></div>
I've color-coded the image so that you can identify the different letters. If you put his first name and last name together, this is what you get:<br />
<div style="text-align: center;">
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-K2OocVVzQts/XnLw8fglILI/AAAAAAAAKQU/YFRclPeIXRQ4cdomgoQaifF2gYGtgmo0QCLcBGAsYHQ/s1600/Lincoln%2BCrook%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="125" height="320" src="https://1.bp.blogspot.com/-K2OocVVzQts/XnLw8fglILI/AAAAAAAAKQU/YFRclPeIXRQ4cdomgoQaifF2gYGtgmo0QCLcBGAsYHQ/s320/Lincoln%2BCrook%2B%2528Thaylen%2529.png" width="55" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
Last up is Levi, whose name would be spelled <i>L-V-J</i>, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-mxD2r-3rNak/XnLxDS7XxVI/AAAAAAAAKQY/rIVs3CwbEtEWLs-YPOcT4UtdKnJ1U5XhACLcBGAsYHQ/s1600/Levi%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="94" height="200" src="https://1.bp.blogspot.com/-mxD2r-3rNak/XnLxDS7XxVI/AAAAAAAAKQY/rIVs3CwbEtEWLs-YPOcT4UtdKnJ1U5XhACLcBGAsYHQ/s200/Levi%2B%2528Thaylen%2529.png" width="46" /></a></div>
<br /></div>
I've color-coded the image so that you can identify the different letters.<span style="color: #f1c232;">[5]</span> If you put his first name and last name together, this is what you get:<br />
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nNNC8KzmGys/XnLxMy9FbXI/AAAAAAAAKQg/nEDCNZZYhI0bmZ1Kbr5m_auZLpV91QhLgCLcBGAsYHQ/s1600/Levi%2BCrook%2B%2528Thaylen%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="579" data-original-width="95" height="320" src="https://1.bp.blogspot.com/-nNNC8KzmGys/XnLxMy9FbXI/AAAAAAAAKQg/nEDCNZZYhI0bmZ1Kbr5m_auZLpV91QhLgCLcBGAsYHQ/s320/Levi%2BCrook%2B%2528Thaylen%2529.png" width="51" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
This is just one of the writing systems used in <i>The Stormlight Archive</i>. In future posts I may revisit our names written in the women's script or in the Thaylen script.<br />
<br />
<hr />
<b>Notes:</b><br />
<br />
<span style="color: #f1c232;">[1]</span> See my post <a href="http://gookumpucky.blogspot.com/2020/03/rosharan-glyphpairs.html">Rosharan Glyphpairs</a>.<br />
<br />
<span style="color: #f1c232;">[2]</span> See <a href="https://coppermind.net/wiki/Thaylen_script">https://coppermind.net/wiki/Thaylen script</a>.<br />
<br />
<span style="color: #f1c232;">[3]</span> This the case in <i>The Stormlight Archive</i>, but isn't the case in the real world. Semitic languages (like Hebrew and Arabic) are both written as abjads, but they don't have clusters with more than two consonants. Georgian languages and Slavic languages, on the other hand, are written as alphabets (consonants <i>and</i> vowels are given their own letters) have clusters with up to eight consonants!<br />
<br />
<span style="color: #f1c232;">[4]</span> Thaylen uses the same symbol for <i>m </i>and for <i>n</i>, which is why you see the same symbol appear <u>M</u>atthew, Lea<u>nn</u>, Lillia<u>n</u>, and Lincol<u>n</u>.<br />
<br />
<span style="color: #f1c232;">[5]</span> Thaylen uses the same symbol for <i>v </i>and for <i>w</i>, which is why you see the same symbol appear in Matthe<u>w</u> and Le<u>v</u>i.</div>
Matthttp://www.blogger.com/profile/16078111620881411579noreply@blogger.com0