Joseph
@josephwolfe.com
a mixed bag. words, games, code, lunch. he/him
I loved "One Cut of the Dead"! It's about a film crew making a zombie movie that gets attacked by actual zombies. And then it gets really good about an hour in. You don't have to be a horror fan to like this. Japanese with subtitles.
June 6, 2025 at 7:27 PM
I loved "One Cut of the Dead"! It's about a film crew making a zombie movie that gets attacked by actual zombies. And then it gets really good about an hour in. You don't have to be a horror fan to like this. Japanese with subtitles.
Rewatched Blade Runner (1982). For some reason I remembered it playing with more cyberpunk tropes than it does.
It holds up because it's not about the future or science fiction at all but wants to hit you with the fragility of your identity and the fact of your own mortality.
I enjoyed this.
It holds up because it's not about the future or science fiction at all but wants to hit you with the fragility of your identity and the fact of your own mortality.
I enjoyed this.
May 29, 2025 at 7:58 PM
Rewatched Blade Runner (1982). For some reason I remembered it playing with more cyberpunk tropes than it does.
It holds up because it's not about the future or science fiction at all but wants to hit you with the fragility of your identity and the fact of your own mortality.
I enjoyed this.
It holds up because it's not about the future or science fiction at all but wants to hit you with the fragility of your identity and the fact of your own mortality.
I enjoyed this.
I really like Fire Masters because after two elimination rounds, one of the judges takes on the remaining challenger for a final round, and the judges regularly get their asses beat.
Puts things in perspective. People in authority don't have all the answers. Do what you want. It might be better.
Puts things in perspective. People in authority don't have all the answers. Do what you want. It might be better.
May 29, 2025 at 7:38 PM
I really like Fire Masters because after two elimination rounds, one of the judges takes on the remaining challenger for a final round, and the judges regularly get their asses beat.
Puts things in perspective. People in authority don't have all the answers. Do what you want. It might be better.
Puts things in perspective. People in authority don't have all the answers. Do what you want. It might be better.
I watched it. Zardoz (1974). It's like Star Trek's "The Cloud Minders," but if it was directed by the guy who made Deliverance. (True story.)
May 23, 2025 at 4:01 PM
I watched it. Zardoz (1974). It's like Star Trek's "The Cloud Minders," but if it was directed by the guy who made Deliverance. (True story.)
Show us your writing process in a gif.
May 19, 2025 at 6:31 PM
Show us your writing process in a gif.
My first attempt at homemade andouille sausage. Cold smoked with cherry wood for 12 hours, then hot smoked with hickory. I can work on the appearance and might try a different cold smoke wood, but these are just gorgeous to eat. Snappy outside and juicy in, lots of smoke and Creole flavor.
May 7, 2025 at 7:38 PM
My first attempt at homemade andouille sausage. Cold smoked with cherry wood for 12 hours, then hot smoked with hickory. I can work on the appearance and might try a different cold smoke wood, but these are just gorgeous to eat. Snappy outside and juicy in, lots of smoke and Creole flavor.
A bit skeptical but I'm going to watch this 2001 adaptation of "The Shadow Over Innsmouth" and see if it attracts fish people.
May 4, 2025 at 7:11 PM
A bit skeptical but I'm going to watch this 2001 adaptation of "The Shadow Over Innsmouth" and see if it attracts fish people.
Sneaking into the Thief series now for the first time.
May 4, 2025 at 1:43 PM
Sneaking into the Thief series now for the first time.
As a Southerner who lived in Korea, I'm digging Ed Lee's take on global food parallels along latitudes. Made a few things from his book Smoke & Pickles for lunch: a ribeye with lemongrass-habanero marinade, kimchi collard greens, and pimento cheese on sourdough.
chefedwardlee.com/books-tv/#sm...
chefedwardlee.com/books-tv/#sm...
April 27, 2025 at 12:01 AM
As a Southerner who lived in Korea, I'm digging Ed Lee's take on global food parallels along latitudes. Made a few things from his book Smoke & Pickles for lunch: a ribeye with lemongrass-habanero marinade, kimchi collard greens, and pimento cheese on sourdough.
chefedwardlee.com/books-tv/#sm...
chefedwardlee.com/books-tv/#sm...
It's tedious busywork, I tell you
April 19, 2025 at 8:36 PM
It's tedious busywork, I tell you
My Rook is a Shadow Dragon rogue, and she and her fire-breathing lover have interrupted more rituals than they can count. #DragonAge #Veilguard
April 19, 2025 at 5:41 PM
My Rook is a Shadow Dragon rogue, and she and her fire-breathing lover have interrupted more rituals than they can count. #DragonAge #Veilguard
Still proud of Jaheira for killing off that red dragon just before leaping through the portal to The Absolute. Happened across a crumpled Artistry of War scroll at the bottom of her pack at the last moment. #bg3
April 18, 2025 at 1:46 PM
Still proud of Jaheira for killing off that red dragon just before leaping through the portal to The Absolute. Happened across a crumpled Artistry of War scroll at the bottom of her pack at the last moment. #bg3
This is the best pork BBQ I’ve ever had.
I don’t want to have to sauce anything. I want to taste the meat and the smoke and have mop and seasoning that elevate the dish without hiding anything. This is it.
I don’t want to have to sauce anything. I want to taste the meat and the smoke and have mop and seasoning that elevate the dish without hiding anything. This is it.
April 14, 2025 at 3:56 PM
This is the best pork BBQ I’ve ever had.
I don’t want to have to sauce anything. I want to taste the meat and the smoke and have mop and seasoning that elevate the dish without hiding anything. This is it.
I don’t want to have to sauce anything. I want to taste the meat and the smoke and have mop and seasoning that elevate the dish without hiding anything. This is it.
I don’t know much about Lowcountry cooking even though I grew up eating it, so I stopped by Buxton Books around the corner and was recommended Emily Meggett’s Gullah Geechee Home Cooking. There was a dog.
April 14, 2025 at 2:19 PM
I don’t know much about Lowcountry cooking even though I grew up eating it, so I stopped by Buxton Books around the corner and was recommended Emily Meggett’s Gullah Geechee Home Cooking. There was a dog.
A perfect morning in Charleston featured shrimp and grits from Millers All Day with a spoonful of pepper jam on top that really made them pop.
April 14, 2025 at 2:15 PM
A perfect morning in Charleston featured shrimp and grits from Millers All Day with a spoonful of pepper jam on top that really made them pop.
Potat review: Viking Purple. Despite the sign, I found this excellent for boiling but grainy when roasted and mashed.
April 13, 2025 at 2:32 AM
Potat review: Viking Purple. Despite the sign, I found this excellent for boiling but grainy when roasted and mashed.
The State Fair! Prize pigs, competition BBQ, and farmers handing out hand-labeled envelopes of pumpkin seeds.
I did every sort of work on my family's small farms growing up, but those went away as my grandparents and the next generation sold off the land. Glad to find ways to feel reconnected.
I did every sort of work on my family's small farms growing up, but those went away as my grandparents and the next generation sold off the land. Glad to find ways to feel reconnected.
April 13, 2025 at 2:22 AM
The State Fair! Prize pigs, competition BBQ, and farmers handing out hand-labeled envelopes of pumpkin seeds.
I did every sort of work on my family's small farms growing up, but those went away as my grandparents and the next generation sold off the land. Glad to find ways to feel reconnected.
I did every sort of work on my family's small farms growing up, but those went away as my grandparents and the next generation sold off the land. Glad to find ways to feel reconnected.
Isn’t it amazing that a potat will try to root in every direction, striving to flourish despite the fact that it’s been sitting on the kitchen counter for two weeks? It only stops when its eyes are cut out, and it is skinned, quartered, and thrown into a pot of boiling water.
April 13, 2025 at 1:43 AM
Isn’t it amazing that a potat will try to root in every direction, striving to flourish despite the fact that it’s been sitting on the kitchen counter for two weeks? It only stops when its eyes are cut out, and it is skinned, quartered, and thrown into a pot of boiling water.
The BBQ nerds have blessed me with an official "Noob" badge. I look forward to leveling up.
April 12, 2025 at 4:18 AM
The BBQ nerds have blessed me with an official "Noob" badge. I look forward to leveling up.
A top-tier platter from Little Miss BBQ in East Phoenix, smoked for 10-12 hours with Arizona oak and pecan. Their four-hour jalapeño cheddar grits were creamy and flavorful on the side. littlemissbbq.com
April 10, 2025 at 10:04 PM
A top-tier platter from Little Miss BBQ in East Phoenix, smoked for 10-12 hours with Arizona oak and pecan. Their four-hour jalapeño cheddar grits were creamy and flavorful on the side. littlemissbbq.com
The greatest swordsman that ever lived.
April 2, 2025 at 4:04 PM
The greatest swordsman that ever lived.
The Cudighi from Tivoli in Fremont near the docks. Griddled Italian sausage on crispy focaccia, with a great balance of flavors and textures. Everything I tried there was excellent.
#sandwich
www.tivoliseattle.com
#sandwich
www.tivoliseattle.com
April 1, 2025 at 9:36 PM
The Cudighi from Tivoli in Fremont near the docks. Griddled Italian sausage on crispy focaccia, with a great balance of flavors and textures. Everything I tried there was excellent.
#sandwich
www.tivoliseattle.com
#sandwich
www.tivoliseattle.com