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As with a low sucking sound it slowly disappeared again, Starbuck still gazing at the agitated waters where it had sunk, with a wild voice exclaimed—“Almost rather I had seen Moby Dick and fought him, than to have seen thee, thou white ghost!”
      “What was it, Sir?” said Flask.
      “The great live squid, which, they say, few whale-ships ever beheld and returned to their ports to tell of it.”

Moby-Dick, 1851


3-17-09  No one reads this column
Guys, FURL sucks. It has sucked for years, and I'm sorry I've been using it. I have switched over to delicious; I would have done this much sooner, but they made it really difficult the last time I tried.

4-21-08  Archives
Uhmm, apparently archives haven't really been working since late 2006. THANX for the heads up guys! They are temporarily fixed, and will stay temporarily fixed until I migrate to new software/layout. I have said some hilarious things in the last 7 years, that future generations will feel lucky I preserved. Go check them out.

1-18-08  new iPhone icon
Woah, it's been 3 years since the last news update! Fuzzysquid now has a webclips icon for your iPhone! It'll automagically show up when you add FS to your home screen. Atom and RSS feeds have been available for a few years now, but I never made special mention of it.

1-14-05  LJ images
Since it seems to be popular, and it's been linked in a lot of different places besides here, I've decided to post the LJ Images page. At least in the news, at least for now. It's also getting some Google ads because you LiveJournal people are sucking up all my bandwidth (35% for that one page!)

4-02-04  FURL
Check out what I've been browsing: FURL.net bookmark archive. Not much commentary, relevance, or sequitur—but it's what's keeping this blog from turning into a meme dumpster.



  1. TONMO - The Octopus News Magazine Online. Invaluable.
  2. Angrywhale - Meet Leonard. He's an angry sort of whale.
  3. The Squid Blog - From the Laughing Squid people.


  4. Moxyberry - Where the cousin is at. Her bookmarks here.
  5. Cranky User - Brian's bookmarks. Updated, unlike his site.
  6. Rosenstock - Her other ride is your mom.
  7. Lauren - Wet Hot Singaporean Blogging.
  8. Universal Donor - Like the prime number shitting bear, but with terrible back pain.
  9. Olivia - Who receives special dispensation from our usual policies.
BLAG  read the archive

Wednesday, April 25, 2001
wino 8:04 PM (0)



Stir-Fried Spiced Bean Curd and Pork 1/4 pound lean fresh pork, finely ground 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or pale dry sherry 1/2 teaspoon sugar 1/4 teaspoon Szechwan peppercorns 3 tablespoons peanut oil or flavorless vegetable oil 4 pieces (3-inch square) fresh bean curd, about 1/2 inch thick 1 tablespoon brown-bean sauce 1/4 teaspoon cayenne pepper 1 teaspoon chopped, peeled fresh ginger root 2 scallion, white part only, finely chopped 1/4 cup chicken stock, fresh or canned 1 teaspoon salt 2 teaspoons cornstarch dissolved in 1 tablespoon cold chicken stock or cold water 2 teaspoons sesame-seed oil PREPARE AHEAD: 1. In a bowl, combine the port, soy sauce, wine and sugar. With a spoon, mix them together well. 2. Set a small wok or 10-inch skillet over high heat and drop in the Szechwan peppercorns. Turn the heat to medium and cook, stirring constantly, for about 5 minutes, or until they are lightly browned. Then crush the peppercorns to a fine powder with a mortar and pestle or wrap them in a kitchen towel and crush them with a rolling pin. Shake through a strainer into a small bowl and set aside. 3. Have the oil, bean curd, bean sauce, cayenne pepper, ginger, scallions, chicken stock, salt, cornstarch mixture and sesame-seed oil within easy reach. TO COOK: Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 3 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Drop in the pork mixture and stir-fry for about 2 to 3 minutes, or until the pork is no longer pink. Add the bean curd, bean sauce, hot pepper, ginger, scallions, chicken stock and salt, and cook over moderate heat for 2 to 3 minutes. Give the cornstarch mixture a quick stir to recombine it and add it to the pan. Cook, stirring constantly, until the sauce is lightly thickened and clear. Then add the Szechwan pepper and sesame-seed oil, transfer the entire contents of the pan to a heated platter and serve at once. As a main course, this will serve 2. As a part of a Chinese meal, it will serve 2-4. Above is the receipt as given in the cookbook. I adopt as needed. I use the Chinese hot sauce in place of the Szechwan peppercorns, cayenne pepper and brown-bean sauce, about 2-3 tablespoons depending on how spicy do you want to make it. You can substitute different wine, beer or even vodka for the wine. You can use water instead of chicken stock. I normally combine the hot sauce, ginger powder, chicken stock/water and salt together in the small cup before hand; and corn starch in a separate bowl. Corn starch is important, but you do not have to have sesame seed oil. To cook, I put about 1/2 table spoon of hot sauce and chopped scallions in the heated oil and let it cook for about 30 seconds, be careful because it will splatter, than put in the pork.

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