{"id":3137,"date":"2014-01-27T13:10:24","date_gmt":"2014-01-27T18:10:24","guid":{"rendered":"http:\/\/www.obsidiannoise.com\/blog\/?p=3137"},"modified":"2014-01-27T13:10:24","modified_gmt":"2014-01-27T18:10:24","slug":"january-27-2014","status":"publish","type":"post","link":"https:\/\/www.obsidiannoise.com\/blog\/2014\/01\/27\/january-27-2014\/","title":{"rendered":"January 27, 2014"},"content":{"rendered":"

I cooked a lot of fish this weekend. The first night was a massive Porgy we did Shui Zhu Yu style– we being a relatively new friend and I, her first time over. The second was a pink grouper that I just made on a pan with soy sauce, cooking wine, garlic and olive oil.<\/p>\n

\"photo<\/a> \"photo<\/a> \"photo<\/a> \"photo<\/a><\/p>\n

In the west we always take the head off, in the east they always leave it on.\u00a0 Is it because in the west we don’t want to be reminded that we’re eating something that was once alive, with eyes and a mouth and habits? That we’d rather have the flesh we consume have minimal resemblance to the living animal it once was? Or is it just an aesthetic\u2026 we don’t eat the head so we take it off.\u00a0 The chinese eat the head\u2026 the eyes, the cheeks, and everything not bone or cartilage, and there’s your answer. The reason they keep the head on is because it’s food. The reason the west takes it off is because we don’t consider it food. Done deal.<\/p>\n

I slept for 8 hours but I’m fatigued.\u00a0 I don’t know if it’s because of a lack of deep sleep or I just need more after my training on Saturday. I love the feeling of being sore, and I hate the feeling of being sleepy at work, especially forgetting words.<\/p>\n

My friend and business partner left last night for Budapest. I’ll be conducting the training with him remotely. Will be OK, but I will have to get up extremely early, 3am, to make it work.<\/p>\n

Jam tonight with Tycoon Death Plunge, will be fun. But I’m beat. Also I’m holding a reading group on John Dewey tomorrow afternoon and I’ve read zero of the assignment thus far, so I’ll be limited help to the newbies.<\/p>\n

I wish I could go take a nap right now, but too much to do today.<\/p>\n

Anyway. Wow, boring update. I have more. But I’m sleepy.<\/p>\n

Have a great Monday monkeys.<\/p>\n","protected":false},"excerpt":{"rendered":"

I cooked a lot of fish this weekend. The first night was a massive Porgy we did Shui Zhu Yu style– we being a relatively new friend and I, her first time over. The second was a pink grouper that … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-3137","post","type-post","status-publish","format-standard","hentry","category-journal"],"_links":{"self":[{"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/posts\/3137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/comments?post=3137"}],"version-history":[{"count":1,"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/posts\/3137\/revisions"}],"predecessor-version":[{"id":3142,"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/posts\/3137\/revisions\/3142"}],"wp:attachment":[{"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/media?parent=3137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/categories?post=3137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.obsidiannoise.com\/blog\/wp-json\/wp\/v2\/tags?post=3137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}