Thumb slices kitchen knife

knife thumb slice

I have butterfingers…I managed to slice a kitchen knife with my
right thumb last night at a friend’s house. I’m not used to a kitchen
knife for precision work, and that combined with my innate clumsiness
resulted in the slicing of a cross section of my right thumb topography.

knife thumb bleed

Well, the thing that happened was, I was trying to open a plastic
packet and put the kitchen knife with the business end upright (facing
me) while I used a downward motion to push the plastic baggie down to
leverage on kinetic energy, which would hopefully result in a clean
shear down the plastic. Alas…my right thumb was in the way….

knife thumb tissue

I didn’t even realize I cut myself until I saw the skin flapping
around (it went down to the dermis) and blood coming out at a
prodigious rate. My friend handed me tissues and I’ve been applying
pressure on the wound without much recourse. I did not feel pain, and I
forgot about my thumb most of the night.

knife thumb clot

Except when I looked at it, of course…I did not put a band-aid or
anything on it the whole night, and I was thinking I could get an
infection due to the depth of the would (went through the sub dermal
layer). I had cold chills and a slight fever as well, which made me
wish I bandaged the damn thing. I still haven’t. πŸ˜‰

I went to a really great recording studio with a couple of friends
last night…the place was amazing, I didn’t know there’s a facility
like that in Kuching. I’m planning to record a session this weekend.
I’m making arrangements for one guitar, one bass, and one drum player
who knows NOFX/Green Day songs or is good with playing printed guitar
tabs on the fly.

I’ve always wanted to record a demo but I never did get around to
doing it. Now that the arrangements have been made, it looks good. The
next project (which I’ve mentioned previously on the blog) I want to do
is a self-produced movie using a script I wrote (it’s a realistic love
story with violence and drugs) but I have neither the right cast nor a
fucking video camera. I want to do that before I get too old, so I’m
going to be working towards that too.

Anyone in Kuching interested? I need two female leads (preferably
aesthetically pleasing) and a lot of supporting cast, preferably not
looking like choir boys or the bookworm of the class since it’s going
to be a gritty and realistic film – if you feel at home at a dodgy
club, that’s the look that’s perfect for the film. Not the dressing up
for the meat market look, but come out and play, no holds barred look.
It’s obviously a labor of love, so I can’t pay the cast…the obvious
benefit is being in a film (however limited distribution it’s going to
be).

I’ve actually got the two female leads but one of them went to KL so
I’m looking for a Ah Lian type of girl (who can speak English,
obviously, it’s just the look we’re going for), since the other female
lead is going to be the nice girl next door. It sounds cheesy, but I
promise it’s not – it’s hard hitting, realistic, gritty (using this
word for the second time) movie shot in and around Kuching and KL. The
male supporting cast is partially filled up from a verbal agreement
with some of my friends – these I specially picked coz they have to
fight, and I’m not going to compromise the film by using
post-production…

I got into the concept when I was involved with a student film
production in Melbourne, and realized that making a film isn’t that
hard, if you’re going indie. I wrote the script that year too, but I
incorporated some changes every now and then when I’m in the mood. The
protagonist is going to be yours truly, and no, it’s not impossible to
be in a film and direct it at the same time. I’ve actually done a lot
of groundwork on this…everything except the two things I need to do
it.

I even got a club to agree to let me film in the premises in the
morning! It’s good, obviously they can’t allow a crew to take up floor
space during the night, and they’ll get the DJ and lighting and sound
systems up…and if you’ve been to a club in the morning, you’ll find
that it’s not very different from the night if the systems are set up.
There’s two scenes planned for this venue – a raid and a gang fight
outside. These two scenes are going to require a lot of people, I’ve
got the latter covered, but will need some people for the former.

Like I mentioned, I still need a couple of people for supporting
cast members, and I have to tell you up front that it’s not for the
squeamish…the last thing I want to hear is people telling me “I don’t
know how to smoke” (Pet peeve: I hate actors who don’t inhale – it’s
distracting, why cast a non-smoker for a role like that?), “I can’t
make out with that girl, I already have a gf”, “What? There’s going to
be drugs on the set?!? I’m supposed to do it for real?”, or anything along that line. I reiterate – Not for squeamish.

If it makes people feel better, I will be receiving my share of
whoop ass and dishing it out in the film too. I probably should mention
that the substances featured in the film is non-psychoactive
substitutes for legal reasons…but off the record…

Everything will be real – real fights, real blood, real sex, real drug use. It’s going to be perfect…

P/S – Does anyone have replica firearms which look like a Beretta 92D?

Get yourself in the most uncompromising self-funded Malaysian produced independent movie! πŸ˜‰

Giant Kobe Wine Pocky

glico pocky kobe wine

This is the giant Pocky featuring the Rose Kobe Wine flavor that’s
only available in Japan. I’m told that each prefecture in Japan has its
own district exclusive coating that best describes the character of the
place.

P/S – Please ignore the underwear in the upper right hand corner on the photo.

glico pocky kobe wine logo

Going back to the regularly scheduled programming, the giant Pocky
contains 24 individually wrapped Pocky sticks. The huge box has “Pocky”
in gold font as well as stylized “Rose” lettering to indicate the
flavor.

glico pocky kobe wine pic

There is a logo on the box which indicates the special flavor of
this Pocky – Kobe Wine. For those who are not familiar with this
popular Asian snack produced by Glico, Pocky is a long and thin
biscuit, and comes in various flavors, with some only available in
certain areas, like this one.

glico pocky kobe wine 24 pax

The pink box has the number of Pocky sticks in the box written on the front of the box. 24 sticks.

glico pocky kobe wine side

The side of the box gives a hint on what is about to come – wrapped pink Pocky sticks.

glico pocky kobe wine nutrition

The other side has the nutritional information listed.

glico pocky kobe wine size

To show the impact of this gigantic Pocky box, here’s a size
comparison with a standard pack of cigarettes. It can go three up and 2
1/2 over. It’s that huge…

glico pocky kobe wine wrap

Opening up the box, the wrapper is pink, with gold lettering and graphics featuring the Kobe Wine theme.

glico pocky kobe wine 3

The graphics on the wrappers on the Kobe Wine Pocky sticks are
nicely detailed, starting with the Pocky label, with the regional
specific flavor (Kobe Wine), followed by a bottle of wine, a cork and
then a corkscrew…

glico pocky kobe wine open

The giant Kobe Wine Pocky has a purple-red hued coating and tastes like blueberries with a slight rose wine touch to it.

giant pocky

Download: Giant Pocky (Kobe Wine Flavor) [sixthseal.com]

Pocky makes for compulsive eating…you can’t just have one. πŸ˜‰

Carlos D’Cantina review

carlos d cantina

Carlos D’Cantina is a TexMex eating establishment
located behind The Beach Club in the heart of the clubbing district of
KL. The eatery spans three stories – there’s al fresco dining options
spanning the entire ground floor of the place, with pool tables on the
second floor and a VIP lounge in the works for the third floor.

carlos sign

I went there for dinner with Justine last night courtesy of Larry,
who is a partner of Carlos D’Cantina, and has been nothing short of
hospitable the whole time we were there. The dinner menu was personally
selected by him and we managed to sample the offerings Carlos D’Cantina
has on its portfolio.

carlos tv

The ambience of the place is great – it’s interestingly done up with
the al fresco concept obvious in the architecture. There is a huge
screen at the seating area, but the volume was not overwhelming – it
manages to strike the perfect balance between being audible and
allowing conversation at the same time. The service at Carlos D’Cantina
is also flawless, and most important of all, unpretentious, for a place
in this district.

carlos chilli cheese fries

This is Chilli cheese fries, one of the flagship
dishes of Carlos D’Cantina. It’s a hearty mixture of fries, chilli, and
melted cheese…the ground meat and cheese topping makes this a great
starter. There is a really interesting anecdote behind the conception
of this particular dish, which involves a late night call for munchies,
but it’s not my story to tell. Go and ask about it. πŸ˜‰

carlos chilli cheese fries flash

Here’s another shot of the chilli cheese fries with flash. The bed
of fries is literally smothered by the topping; it’s one of the dishes
where you just have to dig in. TexMex food at its prime…the portion
is huge though, so I would recommend sharing this dish to reserve space
for one of their mains.

carlos chilli dog

This is the Texas Chilli Dog, one of the main
dishes Carlos D’Cantina serves. It comes with fries, hot sauce and a
side of pickles. I noticed that the sausage (or hotdog, if you will) is
different from the ones I’m used to having – it’s very tender and maintains the taste of hotdogs that mass produced sausages do not have.

carlos chilli dog flash

It turns out that the hotdogs Carlos D’Cantina uses is specially
made from a distributor – there’s no excess filler and binder in the
sausages. I liked the chilli that tops off this hotdog as well…more
meat is always good. The cup of lettuce which has a tomato slice, a
ring of raw onion, and one slice of pickle completes this dish.

carlos bbq chicken

The Texas Style BBQ Chicken is also another great main dish. It comes with a side of french fries and corn on the cob wrapped in foil to keep it warm.

carlos bbq chicken flash

The chicken is nicely tender, with an almost melt-in-your-mouth
texture and the jalapeno based sauce is hot, a wonderful combination.

carlos corn on cob

The spiciness of this dish is offset by the sweet notes offered by
the corn on the cob served alongside it. Larry also furnished some
off-menu items for dinner, concept creations that will make it into the
menu in the near future. We also had the very spicy Habanero hot wings,
which comes highly recommended from me if you like your food hot. It’s
hot. I can take a lot of chilli. If I say it’s hot, it means it’s hot.
πŸ˜‰

carlos dont ever touch

The chilli powder at Carlos D’Cantina is home made and is a closely
guarded secret, as this “Don’t Ever Touch!!” labeled container shows.
It’s a mix of several varieties of chilli and peppers blended for the
perfect taste and spiciness factor.

carlos just me larry

Carlos D’Cantina is a great experience – the food is great, the
portions are generous and this is one of the rare eating establishments
where they take pride in the food they serve. It comes highly
recommended from me…get some of the chilli cheese fries or Habanero
hot wings to soak up the alcohol after clubbing!

Guide to eating a Top Off coconut

top off coconut array

The Top Off coconut experience is commonly available in food
courts…it’s the shrink wrapped coconuts at the drinks counter with
the top partially serrated for easy opening. It’s a very user friendly
coconut.

top off coconut

It comes in several varieties – a fully green one (skin on) which
tastes a little tart, a mostly skinned white one which has a sweeter
content, and the Thailand variety which is a small, fully skinned
coconut. I have had all of them, and my personal preference is the
partially skinned one.

top off coconut unwrapped

The whole coconut is covered with shrink wrap – including the top of
the coconut. You need to remove the shrink wrap before the coconut can
be consumed. The removal of shrink wrap goes according to user
preference – I tend to just tear off the top of the shrink wrap.

top off coconut open

Next, you use the side of the provided standard spoon to remove the
“cover” of the coconut. The easy way to do this is to analyze the
partial factory cut top for the largest point of possible entry and
wedge the side of the spoon (the thin side) down, before using leverage
to “scoop” the whole top back up.

top off coconut opened

It should look like this after that step is completed. Do not, under
any circumstances, allow the top of the coconut to fall back into the
coconut. It should also be noted that this is the most difficult part
of the process, as there is a distinct possibility of causing a faux
pax by twisting too hard and spilling coconut juice all over the place.

top off coconut top

The user may proceed to use the spoon to separate the coconut flesh
from the now separated top for consumption. The flesh of the coconut is
edible, and the top of the coconut contains a significant amount of
coconut flesh…this should be appreciated by eating said coconut flesh
from the top.

top off coconut drink

The next step is to insert the (provided) plastic straw into the
open coconut receptacle. The coconut juice can be sipped straight from
the coconut. Optionally, the spoon can be used to harvest more coconut
flesh from the inside of the coconut. It is important to remember that
the entire internal circumference of the coconut is coated with coconut
flesh…which is edible.

top off coconut scoop

The coconut juice should appear as a clear liquid, unless the
coconut has been disturbed in any way (e.g. internal flesh scooped for
consumption, vigorous stirring etc). Do not be alarmed if the coconut
juice turns murky. This is perfectly normal and the coconut remains safe for consumption.
The color change is caused by cross contamination from the coconut
flesh, but this is not as bad as it sounds…since the flesh is edible.
Certain connoisseurs also appreciate murky coconut juice. I reiterate –
murky coconut water is perfectly fine.

top off coconut ice

There is an option of adding ice to the coconut for a chilled
coconut drink. The user does this at the risk of diluting the coconut
juice. Coconut connoisseurs frown at this practice, but it is
widely…er, practiced for a colder drinking experience.

Enjoy your coconut.

Just: The new way to enjoy wine

just wine display

The Just label is not well known for wine…at least I haven’t heard
of it, until I saw this display at the Jusco supermarket. The
attractive features of the Just wine display is the unconventional wine
bottle size, the wide range of varieties available and the affordable
price at RM 8.50 per bottle.

just wine display close

Just seems to be a new label and has an interesting tagline which goes Just: The new way to enjoy wine.
The small Just wine bottles are color coded based on the type of wine
it contains – there are various options of red and white wine.

just cinsault merlot

I couldn’t resist the interesting bottles and grabbed two different
ones, a Merlot and a Cinsault. The bottles have easy screw on “metal
corks” (otherwise known as covers) and thus can be appreciated without
having to purchase a corkscrew. Just wine is a produce of France.

just merlot

The Merlot is described as “a round and balanced Merlot with aromas
of ripe fruits” and weighs in at 12.5% alcohol. It tasted alright, but
I’m no wine connoisseur so I can’t be more descriptive than that,
unless I sprout some pretentious bullshit about the wine being “naughty
to the palate at the beginning, with an aftertaste that caresses the
tongue with warm notes of oak” or something to that effect. πŸ˜‰

just cinsault

The Cinsault has a label that describes it as “a consistently fresh
and aromatic Cinsault with delicate aromas of red fruits”. I’ve never
heard of the word Cinsault before, but it tasted like a rose wine. This
one comes in at a slightly more satisfying 13% alcohol. I had it at
room temperature, and it tasted alright nevertheless.

just new wine

Just: The new way to enjoy wine!

Promegranate fruit

promegranate fruits

The promegranate fruit, sometimes spelled as pomegranate, is a seed
based fruit that I’ve seen around in Australia and Malaysia, but never
got around to trying it, not being a big fan of fruits.

promegranate fruit

I got one of them to eat just now though – it retails for RM 3.59
per fruit and the promegranate fruit originates from India. It looks
rather like an onion with its bulbous shape and flared ends – a large,
reddish onion.

promegranate half

The pomegranate fruit is filled with red seed pulps in segments much
like the pomelo fruit. I was told that only the seeds are edible, and
not the skin.

promegranate eaten

Much like the pomelo fruit, the pitted areas around the skin and
segments tastes bitter, but the seeds have a slightly muted
tartness…muted being the keyword here. I found the fruit rather
bland, to be honest, and didn’t find eating it fresh particularly
interesting, though I imagine it would go well in other preparations.

Food Junction @ Midvalley Megamall – Western Food

mm food junction

Food Junction is the food court located at MidValley Megamall which
I’ve been frequenting due to the close proximity to the hotel I’m
staying at (it’s just next door).

mm western food

There is a Western Food section on the entrance of the food court – there are several themed food eateries at the place.

mm western counter

The Western Food category has displays of their menu repertoire in a
visual format, which I found to be very useful in gauging which of the
dishes is likely to be good.

mm western display 1

This is the first row of the food dishes that this section offers…

mm western display 2

The second row is also filled with cooked dishes on the second tier, with condiments on the bottom one…

mm western display 3

The third row has both tiers filled with food.

mm spag seafood

This is the Seafood and Spaghetti with Cream Sauce (RM 15.90) that my CTO ordered…it looks creamy and nice, and has several prime seafood items on the dish too.

mm baked seafood

I went for the Baked Seafood (RM 19.90) which was
recommended as one of their specialties. I was not disappointed…it
was spicy, with tones of garlic and the toppings were piled on – more
prime seafood: prawns, large mussels, smaller mussels, squid…the
works!

Soon Fatt Beijing Roasted Duck

soon fatt beijing duck stall

Soon Fatt Beijing Roasted Duck is a popular roadside stall in Jalan
Pasar (Market Road) in Pudu, KL. I went there for a late lunch with a
couple of people. The ad hoc seating arrangements of plastic chairs and
tables were packed full of people, from, dare I say it…all walks of
life.

soon fatt beijing duck close

The stall front has displays of whole duck and other meats and the
front is adorned with a newspaper clipping which shows the stall in a
paper write-up. Adhering to the all-in-one stall design, steamed rice
containers, soup cauldrons, tea kettles are all within easy reach and
the wash basin is in close proximity with the back. Nifty,
self-contained roadside stall design…

soon fatt beijing duck

This is the main platter that we ordered – there’s a thigh of their
renowned Beijing Roasted Duck, as well as a cut of breast meat,
together with sweet meat and deep fried pork under a bed of nice gravy
and sprinkled with stalks of spring onions. It comes with a serving of
rice and soup…and the duck tasted good.

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