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Joined 2 years ago
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Cake day: June 16th, 2023

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  • I used to work for a small software company that had had hired a DC lobbying firm and gotten their hands on a $12 million per year pork grant that was ostensibly to be used for improving manufacturing in our (very rural and very red) state. My company couldn’t just pocket this money, so instead they had set up another corporation which was probably a legitimate legal entity but was actually run by one of our employees out of a closet-sized office rented in a generic building downtown. This mostly bogus corporation would dole out the $12 million to other companies (most of which weren’t even really in our state) which would in turn hire us as consultants at inflated hourly rates to produce software that nobody ever used. And as anyone could expect, the owners of my company were rabid conservatives who loved to rant about “welfare queens”.

    You could call this “one hand washing the other” but “circle jerk” is a lot more appropriate. And this little bit of corruption was an absolute drop in the fucking bucket in terms of what’s really going on out there.


  • When I first started cooking I used to burn the rice all the time and I had to throw it all away. Then one day I had dinner at a Persian restaurant and they brought me some of the charred rice (called “tahdig”) as a special treat. It was a real eye-opener (tongue-opener?) because that shit is incredibly delicious. They regretted serving it to me because I started begging for it every time I went, which is apparently a rather rude thing to do.

    Korean dol sat bibim bap is similar. It’s a dish served in a massively hot stone bowl with the rice on the bottom, and the longer you let it sit there before mixing everything together, the more the rice chars and the better it tastes. It’s almost crazy how much charred rice is not a thing in world cuisines when it’s actually incredibly delicious.