Tom's Kit » Acumen

Perfect Scrambled Eggs

Jonathan Gatlin — Fri, 09 Apr 2010 20:57:51 +0000

19th Century Lower Class British Slang

Jonathan Gatlin — Fri, 09 Apr 2010 17:32:58 +0000

Abbess: Female brothel keeper. A Madame.
Abbot: The husband, or preferred man of an Abbess.
Bacca-pipes: Whiskers curled in small, close ringlets.
Barkers (Barking Irons): Guns. Pistols, esp. Revolvers.
Beak: Magistrate
Beak-hunting: Poultry stealing
Bearer up: Person that robs men who have been decoyed by a woman accomplice.
Bend: Waistcoat, vest
Betty: A type of lockpick
Billy: Handkerchief (often silk)
Bit Faker: A coiner. A counterfeiter of coins.
Blackleg: A person who will work, contrary to a strike. In the Colonies they are called Scabs.
Blag: To steal or snatch, usually a theft, often by smash-and-grab
Blob, on the (Blab): Begging by telling hardluck stories.
Blooming, Bloody (Blasted, etc.): are forms of profanity not heard in polite company
Blow: Inform.
Blower: Informer. Also a disrepectful term for a girl.

More here.

How to Pronounce ‘Gyro’

Jonathan Gatlin — Fri, 09 Apr 2010 17:03:17 +0000

A subject around which there is much contention. The debate is finally settled.

Yee-Rows, roll the ‘r’.

Click to hear it..

The Complete Works of Taylor Swift – An Symbolic Analysis

Jonathan Gatlin — Thu, 11 Mar 2010 18:10:08 +0000

Created by Alexandra Vega for AutoStraddle.

Arial & Helvetica

Jonathan Gatlin — Fri, 05 Mar 2010 02:54:44 +0000

I can’t find a source for the above image. If anyone knows, please email me – I would love to credit someone to their work, especially work so wonderful. More information at I Love Typography.

The Ancient Hebrew Conception of the Universe

Jonathan Gatlin — Fri, 05 Mar 2010 02:42:58 +0000

Made by Michael Paulkner at SubStudio. See more of his work on Flickr.

Google Facts & Figures

Jonathan Gatlin — Fri, 26 Feb 2010 22:01:38 +0000

A Time For Choosing

Jonathan Gatlin — Wed, 24 Feb 2010 23:14:48 +0000

“Public servants say, always with the best of intentions, ‘What greater service we could render if only we had a little more money and a little more power.’ But the truth is that outside of its legitimate function, government does nothing as well or as economically as the private sector.”

I am completely independent from any political party. This is for informational purposes only. If we knew it in 1964, why have we not solved it in 2010?

Color Theory

Jonathan Gatlin — Mon, 15 Feb 2010 08:05:43 +0000

Originally from Paper Leaf..

Sake

Jonathan Gatlin — Mon, 15 Feb 2010 07:33:51 +0000

Depending on the brewing methods and the level of rice milling, the Tokutei Meishoshu classification categorizes different kinds of sake.

Honjozo
Rice must be polished for at least 30%. Distillate alcohol is added at the end of the fermentation process. The addition of alcohol has been done by brewers for ages, to decrease the costs of production and make a lighter taste and a stronger perfume. The Honjozo style is dry and soft at the same time. It is a good candidate for warm sake.

Junmai
This is a pure rice wine, without any alcohol added. Rice must be milled for at least 30%. Junmai refers to pure sake in the sense that nothing is added after the process. It has a rich body and is a little bit more acidic than other sakes. Junmai is to be drank chilled or warm, depending on your own taste.

Genshu
Genshu refers to sake without any adjunction of water. Adjunction of water is done to control the degree of alcohol and the final taste of the sake. In the case of Genshu, magic operates only by the fermentation of rice, underlining the high level of knowledge of Toji for production of great sakes.

Ginjo
Rice is polished at least 40%. Without alcohol added, it is called Junmai-Ginjo. The higher degree of rice milling requires special brewing conditions: a lower fermentation temperature and special yeasts must be added. Ginjo is more complex to access than other sakes. It has a light taste, slightly perfumed and very complex. One may drink Ginjo chilled or at room temperature.

Daiginjo
At least 50% of rice milling is necessary (might reach 75% for some sakes). Alcohol can be added (Daiginjo) or not (Junmai-Daiginjo). Daiginjo means Great Ginjo. It is brewed with special attention, in the complete respect of purest traditions. He is the favourite product of Kura and considered as best sake in Japan. As well as for a great wine, its price can often reach very high levels. Daiginjo has a light and fruity taste. It is to be served chilled or at room temperature. However, it is necessary to be connoisseur to appreciate a Daiginjo to its real value.

Namazake
This special denomination can be combined with all the sake kinds described previously. It means that the sake has not been pasteurised. There is something fresh and alive in this type of sake. It may be drank quickly, and must be kept in a cold room to avoid reactivating the enzymes that could trigger again the fermentation process.

Information originally found at Midorinoshima..