I always buy my deli meats by weight, but I make sandwiches by volume. Does this mean that I should take the density of the sausage into account? Should I make my sandwiches with the aid of a scale? Well, maybe if I cared more about how caloric they are.

Trying a new thing where I make a single serving of pasta at a time. 75g was too much orecchiette, 60g was maybe the right amount, but a sauce made from two strips of bacon reduced to lardons, half an onion, and then a about a third cup each of ricotta and passata was probably too much sauce. Was tasty, though.

I still have some Italian-style meatballs (about 100g each) so I took one, put it into a ripping hot cast iron, then squished it with my pressy-downy thingum. When a nice crust had developed, I painted the uncooked side with a little dijon, flipped it, pressed it again, and then when it seemed safe, put a slice of mozzarella on it, covered briefly, and then served it on an Ace Bakery roll with more dijon and some jarred roasted red peppers.

My theory was that by treating it like a burger should have been good, and it was, mostly. While mustard-grilling beef patties works well, I don't think I would do that to ground pork again. Also, I'm using cheese pre-sliced for sandwiches, and I might double up if I do that again.

Which I probably will, since I still have one sausage ball left, and those don't keep. Maybe a little passata on the bun? I've got that, too.

Equilibrium edition.

Whoever came up with their "gun kata" has no idea how guns (or, indeed, fighting) actually works. The plot is largely pastiche of grimdark fascist dystopias that came before (1984, Brave New World, Fahrenheit 451, The Giver), from the brutalism to the "underground resistance that has colours" to the "bad guys have British accents" trope.

I will complement the tailoring, however, because it's not easy to get jackets with mandarin collars to fit like that, plus they actually had an excellent execution of frogmouth lapels (on the miniboss), which is pretty rare.

2/4. The whole aesthetic is still very heavily 90s, which I guess makes sense because principal photography was done in late 2000 (despite the film coming out in late 2002).