Author Archives: Doug

El Burro del Diablo

We have been talking about doing a Day of the Dead themed Halloween for years. The imagery of hand-made skeletons, posed and dressed as they were know in their happier (living) days has both a roughness and a soulfulness that New England style Halloween lacks. Indeed, Dia de los Muertos is not about ethereal ghosts and goblins, but literally about the bones of one’s ancestors.

The easy route out would be to make (or buy) a bunch of paper mache skeletons, pose them, and be done with it. Unfortunately there two drawbacks with that: First, no one is impressed by paper mache. It lacks any kind of kinetic quality that people expect and want. (It’s hard to beat a strobe light in a window.) Second, we had a goal of making things more interactive this year.

Enter the piñata. What’s more fun than a piñata? Nothing is more fun than a piñata! Once.

So the question becomes how to resurrect a piñata after it’s been beaten? Our solution is to allow the piñata to break itself in a controlled manner and put itself back together. Cake.

Or maybe the real question is what comes out of the piñata? Maybe the payoff is more important than the piñata itself? Philosophical questions aside, there is one thing we do know: It must be a donkey.

Any Internet search for a traditional Mexican piñata reveals either a donkey-shaped piñata or a star-shaped thing that would be hard to work with. The donkey is basically a box with legs and a head. Remember kids: When automating anything, your ideal model is a box with legs and a head.

The game plan is to cut the piñata in half, hinge it at the top, and make the thing open and close whenever someone hits it. We’ll use a security vibration detector to determine when the donkey has been slapped.

Since the piñata is made to be destroyed, the first step is to make an inner structure out of plywood. Note the use of duct-tape: Crucial in any design where resiliency is a must.

The hinge is constructed from two aluminum bars. At the center of each bar is a pivot point that carries a box on either side of the pivot. A pneumatic cylinder is hung from the hinge and a wire connects the shaft to each free end of the bar.

As the shaft extends from the cylinder, the wires are pulled down (or the hinge is pushed up if you want to get complicated); thus, causing the bars to move at the pivot point. The bars push the boxes and the boxes separate.

To make the magic work, we programmed a PIC IO board to sequence the opening of the box, triggering of effects, and subsequent closing of the box. This year we got smart and wrote some firmware that allows us to change the sequence without having to reprogram the board. Source code available upon request.

Where’s the money shot, you ask? When the boxes open, two firecracker simulators will start making a hell of a lot of noise. That combined with some flashing lights should make this is the definition of “not subtle.” We’ll put up video in the next post…

Halloween 2010: Jaws

Meet Bruce the Shark:

This year we decided to decorate to the theme of the 1975 film Jaws. Bruce is our replica of the shark built for the film. The makers of the film named their shark Bruce and we kept the name, at first because we wanted our shark to be as menacing and lifelike as in the movie. Later our shark proved to be as unreliable as the movie prop; thus, piling on to the naming convention.

Our Bruce is made of fleece – known to be the most menacing of fabrics – and has an internal pneumatic movement system that would scare most industrial engineers. Of course, we’ve already pointed out that Bruce didn’t work, so most of his guts were removed and replaced with Winnie-the-Pooh-like stuffing.

Mechanical problems hampered the filming of the movie Jaws and forced the filmmakers to go in a different direction that may have improved the film. Likewise, our Bruce’s inability to swim caused us to change course and concentrate on the periphery of the set. The “set” in this case being our front yard.

The focus became a talking skeleton that we first used in 2006. This year we upgraded it to playback a different spiel each time someone approached him. And so he was re-christened “Quint”, the character played by Robert Shaw in the movie. We ripped the entire DVD and broke out all of Quint’s monologues.

To fill out the environment, we added some octopi, helium filled jellyfish, and projections of various other sea life. There was some discussion about how far we could blur the line between reality and artistic license. For example, does it make sense to have fish swimming on the house? We projected a rippling water effect on to the sidewalk further twisting the physical nature of the environment, but it didn’t matter. Little kids look past the laws of physics. Must be video games or something.

In the end we were really happy with the result. With 230 kids at the door it was really worth the effort. We were even happier when a trick-or-treat’er commented that he liked the theme and, more importantly, that he noticed that we have a different theme every year. That was really gratifying. Of course, he suggested that next years’ theme be torture related.

Moto

We have watched Future Food on the Planet Green Television Channel. It depicts Chefs Omar Cantu and Ben Roche attempting the save the world by finding inventive ways to recycle food. The show is ridiculous.

Aside from questioning whether it’s even reasonable to try to reuse prepared food (over and above reheating your leftovers), the energy cost of processing food is anything but green. Green or not, the show does teach some pretty cool ways to cook using liquid nitrogen, centrifuges, high frequency agitators, and a variety of chemicals used to change the consistency of everyday ingredients.

Moto is the restaurant in Chicago where all of this takes place. While the show is sometimes silly, the restaurant serves highly acclaimed food (or at least highly debated food) and looked like a fun place to go. Plus, we had already eaten at WD-50 where similar cooking techniques are used, so a comparison seemed worthwhile.

The taxi drivers in Chicago are great. This is important to know, because when arrive at Moto’s address the middle of the meat packing district – at night – you might question if you are in the right place.

You are. Tucked in with the warehouses and loading docks is a very unassuming doorway. The fact that there is sign next to the door lends little comfort. The building is dark and it took the valet standing on the street to usher us inside.

Moto Front Door: The Camera Flash Makes it Look Bright

Inside it remains dark. The room is dimly lit and starkly decorated in ultra modern fashion. The host greets us warmly and we are seated right away.

The first thing that comes to mind is that there is no bar. There must be one somewhere, but the room doesn’t look anything like on TV. Our conclusion is that there is a separate doorway to another part of the restaurant.

Two tasting menus are offered: a 10 course and a 20 course. We had selected the 10 course when the reservation was made, so we were immediately given the edible list of things we would be dining on.

Yes, the menu is meant to be eaten. This is a good start to a dinner that promises to be weird and inventive. Is the menu tasty, you ask? Well, it’s a cracker, but the spinach purée was a good accompaniment.

Edible Menu: Soy Ink Printed Starch Paper on Flatbread and Spinach Purée

The evening is a bit of a blur; although, there were memorable high points.

The Snow Man is presented in a bowl atop a pile of raw tuna. The snow man is made of lime foam and has a face drawn on with black sea salt. The server then pours a Margarita-like liquid over the snow man, melting it like the Frosty the Snowman, and forms a kind of instant ceviche with the tuna. Really tasty and Ruth’s favorite course.

The White Steel was interesting combination of escolar with grapefruit as a different kind of acid to serve with the fish. The Maitake and Pork Belly was really good, but when is pork belly not good?

Things started to get more creative with the Quail and Cracker Jack with combined flavors of peanuts, popcorn, caramel  – and quail. A definite winner that included more soy ink printing. The Rabbit Maki was a clever presentation of sushi that is not sushi, also very good.

The Reuben Lasagna was good, but a but obvious. The Mexican Cannoli might have been good, but since we had just eaten at Topolobampo, we deemed the molé sauce to be very much sub-standard.

Snow Man: Margarita Ceviche with Tuna

White Steel: Pan Roasted Escolar with Vanilla Sauce, Grapefruit and Tobiko Roe

Maitake and Pork Belly: Braised Pork Belly, Maitake Mushroom, and Broccoli Rabe

Quail with Cracker Jack: Peanut Fried Quail, Popcorn Powder, Coca-Cola Reduction, and Edible Cracker Jack Prize

Rabbit Maki: Sous Vide Rabbit, Mushroom Paper, Brussel Sprout, and Risoto

Reuben Lasagna: Beef Brisket, Caraway Pasta, Sauerkraut, and Swiss Cheese

Mexican Cannoli: Braised Duck Leg and Sour Cream in a Fried Tortilla, and Molé Sauce

The desserts were a little disappointing. Given the technical nature of dessert making in general, we though this is where Moto would excel. We found the desserts to be overly simplistic.

The Frozen Yogurt was an interesting presentation with the yogurt frozen in a big squiggle, but not amazing in flavor. The Chamomile and Pineapple was an unfortunate flavor combination that we just didn’t enjoy.

The Banana Split was a fun dish, allowing us to squirt the ice cream with chocolate, cherry, and  caramel sauce from individual pipettes. The flavors we exactly as expected, which was a bit of a let down. The Tuber Melanosporum is a cute way of saying truffle, in this case chocolate. We can no longer remember what accompanied it.

We excitedly awaited the packing peanut. The edible packing peanut was featured on the TV show as a food/packing material. We had seen other tables receive them an we saw that they were served atop a beaker containing super chilled liquid that caused people to blow vapor from their mouths. Ours was delivered while we were still eating the truffles and it warmed up before we could drink it. Bummer.

Frozen Yogurt: Yogurt Frozen in Liquid Nitrogen over Fruit

Chamomile and Pineapple: Chamomile Fluff with Pineapple and Mint

Banana Split: Pipettes of Chocolate, Cherry, and Caramel with Vanilla Ice Cream and Strawberry Crystals

Tuber Melanosporum: Chocolate Truffles

Packing Peanut: Vanilla Foam Packing Peanut with Essence of Orange

Regarding the service: it wasn’t great. At this price point, we expect perfection and it wasn’t. Courses didn’t come out very consistently. The restaurant wasn’t overly busy, but the waitstaff seemed distracted at times. When the people next to us got their snow man waiter forget to melt it. We had to waive them off from eating the tuna pre-ceviche.

The bathrooms were unexpectedly plain. We have a picture of the flushless urinal, but when not in use, it just looks like a urinal, so no picture posted.