- Irezumi (入れ墨, 入墨, 文身 (also pronounced bunshin), 剳青, 黥 or 刺青) -- tattoo (noun) or verb)
- Horimono (彫り物, 彫物, literally carving, engraving) -- tattoo. This is another word for traditional Japanese tattoos.
- Horishi (彫り師, 彫物師) -- a tattoo artist.
- Bokukei, bokkei (墨刑) -- punishment by tattooing.
- Tebori (手彫り, literally to carve by hand) -- describes the technique of tattooing by hand.
- Hanebori (羽彫り, literally to carve with a feather) -- a hand-tattooing technique employing a feathering motion.
- Tsuki-bori (突き彫り) -- a hand-tattooing technique employing a thrusting motion.
- Kakushibori (隠し彫り, literally hidden carving) -- tattooing near the armpits, the inside of the thighs and other "hidden" body areas. Also refers to the tattooing of hidden words, for example among the petals of flowers.
- Kebori (毛彫り) -- the tattooing of fine lines or of hair on tattooed figures.
- Sujibori (筋彫り) -- outlining, the outline of a tattoo.
- Shakki -- the sound needles make when they puncture the skin.
- Irebokuro -- from ire or ireru, which means to insert, and bokuro or hokuro, a beauty spot
- Yobori -- "Yo" (European) tattooing. The Japanese-English slang term for tattooing done with the Machine.
- Sumi -- The ink used to tattoo, traditionally mixed by the apprentice
- Hikae -- Chest panel tattoo
- Nagasode -- Arm tattoo, to the wrist
- Shichibu -- Tattoo 7/10ths of the sleeve to the forearm
- Gobu -- Tattoo 5/10ths of the sleeve to above the elbow
Wednesday, February 20, 2008
Japanese Tattoo Glossary
Really Good Chocolate Cookies
Chocolate Brownie Cookies
(adapted from a Gramercy Tavern Recipe)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon fine salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces 80+% cacao chocolate, chopped
2 ounces 99% cacao chocolate, chopped
3/4 cup mini chocolate chips or bittersweet chocolate chipped into small pieces.
1. Preheat oven to 375°F. Cover 2 baking sheets with Silpat mats.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an stand-mixer, briefly whisk the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. Yes, 15 minutes.
4. While the egg mixture is whipping, place the butter in a double boiler over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
(adapted from a Gramercy Tavern Recipe)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon fine salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces 80+% cacao chocolate, chopped
2 ounces 99% cacao chocolate, chopped
3/4 cup mini chocolate chips or bittersweet chocolate chipped into small pieces.
1. Preheat oven to 375°F. Cover 2 baking sheets with Silpat mats.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an stand-mixer, briefly whisk the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. Yes, 15 minutes.
4. While the egg mixture is whipping, place the butter in a double boiler over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
Frankie Munoz -- Jackass
"I don't want to sound conceited, but I don't think there has been a celebrity-turned-racecar driver that has made it as high up on the racecar circuit as I have."
this is a sad, pathetic quote coming as it does from Frankie Muniz. You might remember him as the annoying munchkin from "Malcolm-in-the-middle". Beyond the obvious Jason Priestly, Paul Newman and Steve McQueen spring to mind.
What "level" has he attained? He has rocketed up from his 29th place finish in the Formula BMW World Finals into the pinnacle of motorsport - a rent-a-ride seat in a Formula Atlantic.
He followed that gem of a quote with "I want to race Michael Schumacher. I can compete with him."
What a Jackass.
this is a sad, pathetic quote coming as it does from Frankie Muniz. You might remember him as the annoying munchkin from "Malcolm-in-the-middle". Beyond the obvious Jason Priestly, Paul Newman and Steve McQueen spring to mind.
What "level" has he attained? He has rocketed up from his 29th place finish in the Formula BMW World Finals into the pinnacle of motorsport - a rent-a-ride seat in a Formula Atlantic.
He followed that gem of a quote with "I want to race Michael Schumacher. I can compete with him."
What a Jackass.
Monday, February 18, 2008
Sunday, February 10, 2008
Sunday cooking
The trip to Costco, while miserable, did allow us to cook a little today.
First up were sandwiches we saw on teevee this morning. The recipe is from a show called Everyday Italian with a woman called Giada De Laurentiis. Based on this recipe it appears her starring role is based more on her low-cut top than her ability to actually cook.
The sandwiches were Brie, chocolate, and basil on sourdough panini. You can find the recipe here. Gordon Ramsey has pointed out that when you see a combination of ingredients that seems really unique (I believe he was commenting on prawns with chocolate sauce) that's probably because it simply doesn't work.
This is certainly true of brie, chocolate and basil. It was a fucking trainwreck. Luckily we have enough sourdough, basil and brie leftover (and combined with tomato and maybe a little prosciutto) to make some really good sandwiches.
We also braised a pork shoulder -- I used a bottle of cheap chardonnay, two quartered apples, two quartered onions, and half a sprig of rosemary. It cooked a little fast -- I should have payed a little closer attention to the boil -- but turned out pretty good.
Finally we made a small batch of dark chocolate brownie cookies. We got a few during our Christmas-cookie swap meet. When they came out of the oven, they were really soft, not at all like I remembered, but after 45 min. on the rack, they gained a crispy outside texture that was spectacular. We generally use Scharfenberger chocolate when baking, but we are out of the darker flavors so today we tried Lindt which worked really well. We used a mix of 65%, 75% and 100% Cacao to get the deep dark flavor we both really like. I think most people might find this a little too dark.
I also spent some tire researching ingredients and technique for Macarons, the delightful little french cookies that I am planning to try next weekend.
First up were sandwiches we saw on teevee this morning. The recipe is from a show called Everyday Italian with a woman called Giada De Laurentiis. Based on this recipe it appears her starring role is based more on her low-cut top than her ability to actually cook.
The sandwiches were Brie, chocolate, and basil on sourdough panini. You can find the recipe here. Gordon Ramsey has pointed out that when you see a combination of ingredients that seems really unique (I believe he was commenting on prawns with chocolate sauce) that's probably because it simply doesn't work.
This is certainly true of brie, chocolate and basil. It was a fucking trainwreck. Luckily we have enough sourdough, basil and brie leftover (and combined with tomato and maybe a little prosciutto) to make some really good sandwiches.
We also braised a pork shoulder -- I used a bottle of cheap chardonnay, two quartered apples, two quartered onions, and half a sprig of rosemary. It cooked a little fast -- I should have payed a little closer attention to the boil -- but turned out pretty good.
Finally we made a small batch of dark chocolate brownie cookies. We got a few during our Christmas-cookie swap meet. When they came out of the oven, they were really soft, not at all like I remembered, but after 45 min. on the rack, they gained a crispy outside texture that was spectacular. We generally use Scharfenberger chocolate when baking, but we are out of the darker flavors so today we tried Lindt which worked really well. We used a mix of 65%, 75% and 100% Cacao to get the deep dark flavor we both really like. I think most people might find this a little too dark.
I also spent some tire researching ingredients and technique for Macarons, the delightful little french cookies that I am planning to try next weekend.
The sadness that is Costco
Due to some poor planning on our part we needed to go to Costco this morning. While I like the occasional deals on fresh vegetables and meat, the overall experience can be a little overwhelming.
Parking was a mess, wedging Kathy's little car in among the Sport Utility Behemoths that consume every inch of their space requires more than a little faith.
After grabbing a cart and passing through the mandatory security screening at the front door we entered a world of computers, digital cameras and big-screen teevees.
The place was packed with a variety of customers. The post-church crown in their sunday best. The aerobics queens in a mix of lycra and spandex. The blue-hairs loaded down with gallon sized containers of everything. The power-snackers moving from sample to sample grabbing a couple of items each time. Finally the big women loaded down with bags, boxes and jars or saturated fat and artificial flavors.
It was so busy the shoppers flow like a river between isles of dogfood, diet soda, and gallon sized containers of mustard. Turning corners takes timing and luck to move from one current to another.
One the way out -- before the second mandatory security checkpoint -- I noticed that Costco along with the Pizza and hot-dogs in offing small business financing. Not exactly the first place I would think of for start-up financing.
If I am lucky I will never again visit a Costco on Sunday.
Parking was a mess, wedging Kathy's little car in among the Sport Utility Behemoths that consume every inch of their space requires more than a little faith.
After grabbing a cart and passing through the mandatory security screening at the front door we entered a world of computers, digital cameras and big-screen teevees.
The place was packed with a variety of customers. The post-church crown in their sunday best. The aerobics queens in a mix of lycra and spandex. The blue-hairs loaded down with gallon sized containers of everything. The power-snackers moving from sample to sample grabbing a couple of items each time. Finally the big women loaded down with bags, boxes and jars or saturated fat and artificial flavors.
It was so busy the shoppers flow like a river between isles of dogfood, diet soda, and gallon sized containers of mustard. Turning corners takes timing and luck to move from one current to another.
One the way out -- before the second mandatory security checkpoint -- I noticed that Costco along with the Pizza and hot-dogs in offing small business financing. Not exactly the first place I would think of for start-up financing.
If I am lucky I will never again visit a Costco on Sunday.
Wednesday, February 6, 2008
Tattoo Session 8
Session 8
February 2nd
6:30PM
In this session Joel shaded the belly scales in green (a combo of mint and neon). He also shaded the underside of the claws in Lavender and began shading the fringe along the backbone. He started be adding small brown spots and will finish during the next session be filling them with yellow.
Great news -- Joel thinks there are only two more sessions to complete the work -- followed by a couple of touch-up sessions.
February 2nd
6:30PM
In this session Joel shaded the belly scales in green (a combo of mint and neon). He also shaded the underside of the claws in Lavender and began shading the fringe along the backbone. He started be adding small brown spots and will finish during the next session be filling them with yellow.
Great news -- Joel thinks there are only two more sessions to complete the work -- followed by a couple of touch-up sessions.
The Worst Pizza in Castle Rock
Drum roll please -- the award goes to Niccolo's Pizza in Founders Village.
It managed to fail in every measurable category.
The crust was flat, dry and flavorless. The filling was completely free of any semblance of flavor.
It was quite possibly the worst pizza I have ever had.
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