food: preserved lemons redux

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I had blogged about preserved lemons some time ago and had threatened to try a few variations. So now I have, I’ve added cumin, caraway and coriander seeds, the three Cs of cutting-edge preserved lemon recipe development. I’ve also tried using limes to see what happens. Counting down now, only six weeks to wait …

Tenterhooks isn’t in it.

A note on the daily agitation:
I find my daughter is pretty good at this, she has it down to a fine art 😛

Magill’s

thanks to lolaclickclack on flickr

 

I was just thinking about this shop in Dublin, there’s a particular sausage I get in there called Calabrese, a dry & spicy Italian sausage from suppliers like DCW Casing which I’m very fond of. Anyhow, just go there and buy one for a tenner.

I imagine Magill’s is the type of shop that is suffering in the downturn but I’m hoping it’ll endure because Magill’s is an institution. It has been around for 90 years or so and every, olive, spice, sausage, cheese and paté has left a few of their mollycules flying around. So if I can steal from Flann O’Brien’s Mollycule Theory in “The Third Policeman”, this institution is now part shop, part fondu:

People who spend most of their natural lives riding iron bicycles over the rocky roadsteads of the parish get their personalities mixed up with the personalities of their bicycles as a result of the interchanging of mollycules of each of them.

And:

The last hanging we had in this parish was thirty years ago. It was a very famous man call MacDadd. He held the record for the one hundred miles on a solid tyre. I need to tell you what the solid tyre did for him. We had to hang the bicycle.

Now I’m not suggesting you’ll get hung if you go into Magill’s, unlike their sausages which are, um, well hung, but I’m imploring you, cajoling you, pleading with you to go there and buy something small. It’s a fabulous place, all dark and mysterious with rows and rows of exotic-looking spices, pepper, anise, cardamom, cinnamon – you name it, they have it. Great desserts, breads, preserves and the like bedeck their shelves. Hams the colour of gold and dripping with artery clogging fat, eggs, anchovies.

Just go there, you don’t need an excuse, just indulge your palate.

14 Clarendon Street  Dublin, Co. Dublin, 01 6713830

I have no interest in Magill’s other than being a lover of food. And Calabrese.

misc: Staying Up in down times

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or Managing Your Career In A Difficult Economy

Yesterday evening I attended a seminar entitled  Staying Up in down times – an event which covered various aspects of career management and surviving the downturn, particularly appropriate since the company I used to work for has gone into liquidation and I’m currently reinventing myself.

There were three speakers at the event – James Sweetman, Brendan Murphy and Krishna De (who had invited me along, thanks Krishna). Each covered a different aspect of managing a career in these times.

First off was James and one of the things he spoke about at length was operating outside of your comfort zone. I took a lot from that; due to the circumstances at my former office, my envelope has been certainly been pushed financially and in terms of creativity, I’d been doing a lot more direction (as distinct from editing) over the last few years, so comfort zones had been broached for sure. I’m reasonably allergic to using the word creativity with grown-ups, some people have more of it than others and some people know how to use and leverage what they have better than others. It’s similar to being good at football except you get paid way less.

I’m pretty much a neophyte when it comes to events like these and I was entertained and informed at the same time which is a good thing. I’m a little uncertain though because I’ve never worked in a company of more than about 30 people, and I suspect a lot of the information last night was aimed at the corporate world. The second speaker, Brendan Murphy was pretty succinct in his delivery: basically if you think you’re certain of the viability your job, happy days but make a plan; if you’re uncertain of your job, make a plan; if you don’t have a job, make a plan and act on it. Over the last while I’ve been in categories two and three, thus the opportunity to relaunch myself. The bottom line is having a good CV, a document that has been recently updated, is accurate and true.

The last speaker, Krishna De, resonated with me the most. I suppose I’ve been tinkering around the internet for years and years, since the idea of broadband was but a dream and a far flung one at that. Dial-up was my introduction to this medium – remember dial up, kids? So there are bits of my stuff scattered all over the shop without too much coherence between any of them. Krishna’s all about the Personal Brand – her presentation was really interesting & started me thinking about how to get a bit of coherence between all the stuff I do online – kili.intercuts, video.intercuts, plain ol’ intercuts (you’re here), hughchaloner, flickr, pix.ie, linkedin, twitter, facebook, youtube, vimeo – all that crap is lying around out there without too much of it pointing at ony other bits of it. So a big thanks to Krishna. Youtube is the second biggest search engine in the planet! I never knew that. My youngest kid (aged 4) “plays” on Youtube all the time, imagine that! I’ve a few bits in there all right but they’re typically and cryptically hidden away somewhere in the dusty bowels.

I think I need to get organised.

Thanks again to Krishna for the invite and the mentions.

Fintan O’Toole on Guinness advertising

There was an interesting article in the Irish Times last Saturday written by Fintan O’Toole entitled “Finding the art in the advert” which gives “Anticipation” a favourable mention:

The superb 1977 Man of Aran spoof in which the islanders wait in the pub for the currach to arrive with the barrel of Guinness suggests the passage of time by sound alone – the ticking of a clock and the plash of oars – and is almost wordless (“Ta said ag teacht” and “aris” being the sum of the dialogue). So is the other great take on this theme, the 1994 Anticipation ad, with Joe McKinney performing his strange jerky dance while he waits for a pint to settle.

I’m not sure that Fintan’s Irish is up to scratch (“Tá siad ag teacht” and “arís”) but maybe recent budgetary cuts in the Irish Times have taken the fada out of the spell checker.

“Anticipation” has been shown again recently on TV as part of Guinness’ 250th anniversary celebrations, but it feels a little strange to me since the ad has had to be squished into a shorter form (than its original 60 seconds) to accommodate the front and end animation that’s part of the 250 series. Some of the cuts are a little different than they used to be, but I suppose only anoraks like me would notice that …

So INTP


photo: SoFoBoMo ’09

Think I’m going to do this. SoFoBoMo is short for Solo Photo Book Month. The idea is you photograph, write the text and design your book all in one contiguous 31 day period between May 1st and June 30th.

Could be fun, could be a pain but I think I’ll do it all the same.

Hey that’s almost a poem.

[redux]

I’ve just read out there on Twitter that the elfin and lovely seethedetails has written up the local participants and I’m privileged to have an honourable mention. She’s put a lot of thought and work into this blog entry that I’m shamed into reciprocating if only by a lowly trackback. Thanks Julie! You’ve obviously done a lot more thinking about this project than me.

codology

At the risk of exposing myself as an eater of a non-sustainable resource, I bought some cod today from a stall on Moore Street in the heart of Dublin. Four pounds for twelve euro with the head and bones thrown in for good measure to make stock. This works out at €6.67/kg being all metric in our house an’ all. Just for gas I nipped into the local supermarket afterwards for comparison, the same piece of fish was priced €20.95/kg. That’s more than three times the price. Granted, it was in a nice display on a bed of ice and I didn’t have to watch it getting its head cut off, but three times the price? C’mon lads.

There was bonus value down Moore Street as well with filleting lessons from the woman behind the stall and repartee from her son who claimed to be a piano player so he couldn’t risk his fingers with the knife. And Dublin City Council wanted to shut these traders down?

I know where I’ll be getting my fish … but need to have a good fishing device

And I’ve been waiting ages to actually use codology in a post, so there it was …

food: codology

At the risk of exposing myself as an eater of a non-sustainable resource, I bought some cod today from a stall on Moore Street in the heart of Dublin. Four pounds for twelve euro with the head and bones thrown in for good measure to make stock. This works out at €6.67/kg being all metric in our house an’ all. Just for gas I nipped into the local supermarket afterwards for comparison, the same piece of fish was priced €20.95/kg. That’s more than three times the price. Granted, it was in a nice display on a bed of ice and I didn’t have to watch it getting its head cut off, but three times the price? C’mon lads.

There was bonus value down Moore Street as well with filleting lessons from the woman behind the stall and repartee from her son who claimed to be a piano player so he couldn’t risk his fingers with the knife. And Dublin City Council wanted to shut these traders down?

I know where I’ll be getting my fish …

And I’ve been waiting ages to actually use codology in a post, so there it was …

photo: St. Patrick’s Day

As a result of the hard work of Marcus at pix.ie, I was in a privileged viewing position for the St. Patrick’s Day parade in Dublin today, right outside the GPO. People-watching is a lot of fun. There’s a set of parade images here. Thanks again Marcus for all your hard work.

photo: HD on flickr

 

 

 

Went and shot some time-lapse down the end of the Bull Wall today in the changeable weather. Shooting some backgrounds for the new ‘reel which I’m in the process of making. Lo and behold flickr announced HD video on their website for pro accounts, so here’s a sample. You probably have to click through to see the HD version.