Hey, it’s time for a new Neal Stephenson novel. This one is going to be called Reamde, which is probably a gloss on README, which is funny. Particularly to me. This was announced like a year ago but I wasn’t paying attention. It’s about gold farmers in MMORPGs, and it will be nearly 1,000 pages long, and it will come out in September. That’s also funny to me, although I imagine it isn’t a reference to the Eternal September. I happily anticipate being grumpy about MMO inaccuracies.

So this is your basic chocolate ice cream recipe, Philadelphia-style (no eggs), but you also add a bit of brandy and some cinnamon and a bunch of chile powder. The recipe calls for either ancho or chipotle chile powder; we went for ancho. My initial reaction on tasting the mix was that it was a bit wussy, but I’m more hardcore about heat than is reasonable. It is super-rich and chocolatey, so all’s well! And when I have a chance to make this with Chris T., we’ll fiddle around with a hotter batch. You could do this with a small amount of naga jolokia and get something really interesting.

The Adjustment Bureau is carried a long way by Matt Damon and Emily Blunt, with an assist from Terence Stamp, but the directing was indifferent and the script wussed out in the end. And at a crucial point in the middle; watch for the library scene, where we find out that much of the central philosophical dilemma is completely irrelevant. It’s a Philip K. Dick movie, so you kind of have to know the odds aren’t that good going in; you expect to get an interesting mindtwist of a premise executed without total commitment on the part of the director/screenwriter. Check on all counts. I put this one a bit higher than most, just because Damon and Blunt were so good. Awesome chemistry, great acting. But this is George Nolfi’s first movie, and man, even the experienced directors tend to hit the reefs on Dick adapatations. He also wrote the screenplay, so I can confidently blame him for everything I disliked. ...

July 12th. (original) 900-plus pages, the publisher says it’s a firm date, and Martin himself seems pretty sure about it as well. It’s a good year for long-awaited fantasy novels!

Should you ever happen to be in Singapore and desirous of spending a thousand bucks or so on me, this is what I want. (original) It’s the nearly complete Shaw Brothers collection, 668 films, on one set-top box. Presumably there’s a hard drive in there. HDMI output, 720p picture quality, from the Celestial Pictures remastered rereleases. Man, that would be awesome. At a thousand bucks, it’s reasonably priced on a per movie basis, too. Alas, they won’t ship outside Singapore.

Gruber has been more accepting of the new iOS App Store rules than I am, but I like his latest post on the subject. New information to me: there’s a limit of 3,500 items in the in-app purchase catalog for any iOS app. As he notes, this has obvious implications for Amazon. It also occurred to me last week that the 30% Apple cut wouldn’t work terribly well for the oft-rumored NFC implementation. If Apple wants us to use iPhones as payment devices everywhere, they’re not going to be taking 30% of all transactions made via the iPhone. So I keep on thinking there’s more to the picture than we’ve seen so far. I’ll say this: Apple continues to be annoyingly opaque.

If you look, the Internet will tell you that it’s OK to use Eggbeaters in ice cream recipes. As is so often the case, the Internet lies. I had been using Eggbeaters but I swapped to real eggs for David Lebovitz’ oatmeal raisin ice cream, without the raisins, which is more or less like this recipe. Add some oatmeal praline, put some cinnamon and brown sugar in the heavy cream, and drop the whole vanilla bean step and there you go. The custard was definitely trickier with real eggs; there was a bit of scramble in it but that’s why you strain it and all and all it was fine. And the resulting ice cream is awesome, or at least I assume it will be once it freezes up. Cause it’s pretty good right out of the ice cream maker. Putting real eggs in makes a huge difference. You can mock me now if you like. ...

This is oatmeal praline, which is pretty easy to make if you pay close attention to the sugar. Came out way better than the roasted bananas. Tangentially, the problem there was that I tossed the bananas with the brown sugar in the pan, which left a lot of stray brown sugar in the pan, which was bad. I should have tossed the bananas and the sugar elsewhere. Water under the bridge. Anyhow, the oatmeal praline is going to wind up in some nice vanilla ice cream tomorrow, which will be made with real egg yolks, so we’ll see how that all works out.

So what now? Not as much LFR. I feel less cranky about the campaign than I did when Susan and I talked it over before Christmas, which is when we made the initial decision to cut back. On the other hand, I’d bet that part of my good cheer is that decision itself, so revisiting it doesn’t seem either wise or necessary. I’m glad to be stepping back in a good mood rather than a pissy one. ...

I got two books on making ice cream. I’m very pleased with one; I am not so pleased with the other. Perfect Scoop is really good. David Lebovitz was a pastry chef at Chez Panisse and he cares a lot about good ice cream; his cookbook gives a nice solid grounding in ice cream theory and then rolls into a ton of recipes. There are also sections on granitas, toppings, and things to serve ice cream in. It’s a very foodie cookbook but it’s also very practical – there are not a lot of super-weird ingredients and he’s not snotty about using just the right thing. ...