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Saturday, July 26, 2014
Friday, July 25, 2014
Thursday, July 24, 2014
"Pause: Get out of the game," a videogame about the dangers of videogame addiction
By Jack Brummet, Games Editor
Pause: Get Out Of The Game is a game, or, what the original publisher called "an informational campaign" to raise awareness about "the dangers of video game addiction." Pause was developed by Dwayne Rajkumar.
The game "mimics the life of a video game addict as they play at the cost of ignoring their family, friends, responsibilities, and personal health. The player is presented with choices and the opportunity to stop playing at any time; consequences of continuing result in the degrading of their characters physical and personal life."
Not too shockingly, comments for their YouTube video are disabled. And, alas, the game has disappeared from the net (so far). It was available for download in a couple of different locations, finally ending up on Dropbox, where it is also not available.
On YouTube, I found another anti-game screed, posted below. It is a parody.
Pause: Get Out Of The Game is a game, or, what the original publisher called "an informational campaign" to raise awareness about "the dangers of video game addiction." Pause was developed by Dwayne Rajkumar.
The game "mimics the life of a video game addict as they play at the cost of ignoring their family, friends, responsibilities, and personal health. The player is presented with choices and the opportunity to stop playing at any time; consequences of continuing result in the degrading of their characters physical and personal life."
Not too shockingly, comments for their YouTube video are disabled. And, alas, the game has disappeared from the net (so far). It was available for download in a couple of different locations, finally ending up on Dropbox, where it is also not available.
On YouTube, I found another anti-game screed, posted below. It is a parody.
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Wednesday, July 23, 2014
Tuesday, July 22, 2014
Monday, July 21, 2014
The first videogame—"Tennis For Two," running on a Donner Model 30 with oscilloscope display
By Jack Brummet, Gaming Ed.
Tennis for Two may be the first videogame (1958)? It ran on a Donner Model 30 analog computer; the display was an oscilloscope.
Tennis for Two may be the first videogame (1958)? It ran on a Donner Model 30 analog computer; the display was an oscilloscope.
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Sunday, July 20, 2014
Saturday, July 19, 2014
Friday, July 18, 2014
Cookin' with Jack #8: Cioppino
By Jack Brummet, Soup Ed.
Jack's Cioppino
(Serves 6-8; you can easily double or triple it)
3 tablespoons olive oil (many recipes use butter; I don't)
1 large fennel bulb, halved & thinly sliced, tough outer leaves removed
1 onion, rough chopped
3 large shallots, chopped
2 teaspoons salt (at least maybe more--let your taste buds be the guide)
some fresh ground pepper
4 fat garlic cloves, finely chopped
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine, and pour a tumbler for yourself
5 cups fish stock (If you buy whole raw shrimp, boil their shells and tails in a cup and a half of water. I also often use clam nectar or clam base. Both is good)
1 teaspoon dried crushed red pepper flakes, (I was thinking of trying a habanero instead. Or just mince a bird pepper, or hot chilies, or use a few shakes of Tabasco or Sri Racha.
2 bay leaf
1/2 tsp. thyme
2 tsp. dried basil
2 tsp. dried, or fresh, oregano
chopped parsley
dash of Worcestershire sauce
1 1/2 pound manila clams, scrubbed
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds firm-fleshed fish fillet. I use fresh Puget Sound Rockfish (aka "snapper") or fresh (and for a few months each year, frozen), Alaska Sockeye. (I have considered also trying smoked Salmom too).
Optional: In the northwest, buy Dungeness Crab and toss a handful on top at the end.
Optional: Squid, added at the very end, cooked maybe 1 minute--flash cooking in oliv e oil keeps it tender
Optional: Scallops. Split in half, in the very last 2 minutes before serving.
Optional: Fat chunks of Maine Lobster
Optional: garnish with some preserved lemon
Heat oil in a big pot over medium heat. Add fennel, onion, shallots, and salt and saute until onion is translucent. Add garlic and your pepper or chili and saute two minutes. Stir in the tomato paste and tomatoes with their juices, and the wine, fish stock, and the herbs. Cover and simmer slow for 30 minutes.
Add Worcestershire (a teaspoon or so) and the clams (or mussels). Cook until the clams begin to open, about 4 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open. This only takes a couple of minutes. Remove from heat! This is key. Don't overcook the fish. Error on the side of under-done! Remember the fish will be sitting in hot stock.
Season with salt if needed and add chopped parsley and optional preserved lemon. Ladle into bowls. Serve with sturdy bread (in SF it's always sourdough), for dipping, and a delicious red wine (Cotes du Rhone, Rioja, a Bordeaux, or even a great Cabernet).
Jack's Cioppino
(Serves 6-8; you can easily double or triple it)
3 tablespoons olive oil (many recipes use butter; I don't)
1 large fennel bulb, halved & thinly sliced, tough outer leaves removed
1 onion, rough chopped
3 large shallots, chopped
2 teaspoons salt (at least maybe more--let your taste buds be the guide)
some fresh ground pepper
4 fat garlic cloves, finely chopped
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine, and pour a tumbler for yourself
5 cups fish stock (If you buy whole raw shrimp, boil their shells and tails in a cup and a half of water. I also often use clam nectar or clam base. Both is good)
1 teaspoon dried crushed red pepper flakes, (I was thinking of trying a habanero instead. Or just mince a bird pepper, or hot chilies, or use a few shakes of Tabasco or Sri Racha.
2 bay leaf
1/2 tsp. thyme
2 tsp. dried basil
2 tsp. dried, or fresh, oregano
chopped parsley
dash of Worcestershire sauce
1 1/2 pound manila clams, scrubbed
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds firm-fleshed fish fillet. I use fresh Puget Sound Rockfish (aka "snapper") or fresh (and for a few months each year, frozen), Alaska Sockeye. (I have considered also trying smoked Salmom too).
Optional: In the northwest, buy Dungeness Crab and toss a handful on top at the end.
Optional: Squid, added at the very end, cooked maybe 1 minute--flash cooking in oliv e oil keeps it tender
Optional: Scallops. Split in half, in the very last 2 minutes before serving.
Optional: Fat chunks of Maine Lobster
Optional: garnish with some preserved lemon
Heat oil in a big pot over medium heat. Add fennel, onion, shallots, and salt and saute until onion is translucent. Add garlic and your pepper or chili and saute two minutes. Stir in the tomato paste and tomatoes with their juices, and the wine, fish stock, and the herbs. Cover and simmer slow for 30 minutes.
Add Worcestershire (a teaspoon or so) and the clams (or mussels). Cook until the clams begin to open, about 4 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open. This only takes a couple of minutes. Remove from heat! This is key. Don't overcook the fish. Error on the side of under-done! Remember the fish will be sitting in hot stock.
Season with salt if needed and add chopped parsley and optional preserved lemon. Ladle into bowls. Serve with sturdy bread (in SF it's always sourdough), for dipping, and a delicious red wine (Cotes du Rhone, Rioja, a Bordeaux, or even a great Cabernet).
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