Hivemind Times Issue #82

Welcome To The Hivemind Times!

Hey there fella, it’s your loyal news correspondent Graydon. I have had the unique pleasure of returning from Mexico and instead of getting Montezuma's revenge I got a case of strep throat, which is making me relive my middle school glory years. 

Anyway we still dropped the definitive bracket of best rock songs of the 21st century that surprisingly spark little to no controversy amongst you loyal readers. Today you will be smacked with a green wall bracket as we examine and determine the greatest dynamic duos of all time, from Shaq and Kobe to PBnJ. 

Who knows what's gonna make it in this lucky 82nd edition of The Times but I’m sure there will be something in here for everyone.

- Graydon

WEEKLY PLAYLIST

An ensemble of what I’ve been listening to lately.

POEM OF THE WEEK

Ernest Hemingway (1899-1961)

By A Foreigner

I like Canadians.
They are so unlike Americans.
They go home at night.
Their cigarettes don't smell bad.
Their hats fit.
They really believe that they won the war.
They don't believe in Literature.
They think Art has been exaggerated.
But they are wonderful on ice skates.
A few of them are very rich.
But when they are rich they buy more horses
Than motor cars.
Chicago calls Toronto a puritan town.
But both boxing and horse-racing are illegal
In Chicago.
Nobody works on Sunday.
Nobody.
That doesn't make me mad.
There is only one Woodbine.
But were you ever at Blue Bonnets?
If you kill somebody with a motor car in Ontario
You are liable to go to jail.
So it isn't done.
There have been over 500 people killed by motor cars
In Chicago
So far this year.
It is hard to get rich in Canada.
But it is easy to make money.
There are too many tea rooms.
But, then, there are no cabarets.
If you tip a waiter a quarter
He says "Thank you."
Instead of calling the bouncer.
They let women stand up in the street cars.
Even if they are good-looking.
They are all in a hurry to get home to supper
And their radio sets.
They are a fine people.
I like them.

RECIPES

Miso marinated cod

Ingredients:

• Cod filet (~6 oz)

• Sake (1 tbsp)

• Mirin (1 tbsp)

• White miso paste (2 tbsp)

• Sugar (2 tbsp)

• Salt (to taste)

• Neutral oil

Directions:

1. Combine the sake and mirin in a saucepan and bring to a boil. Let simmer for 30 seconds, then reduce to low heat.

2. Add the white miso paste and sugar, stirring until fully dissolved. Remove from heat and let cool to room temperature.

3. Pat the fish filet dry with a paper towel. Place it in a plastic bag or small container with the marinade, making sure it is fully coated. Refrigerate.

4. The longer the fish marinates, the better. 2-3 days is preferred, but marinate for at least 3 hours before cooking.

5. When ready to cook, remove the filet from the marinade and gently wipe off any excess, leaving a thin layer on the fish filet.

6. Line an oven safe dish with tin foil, then lightly coat it with neutral oil. Place the fish filet skin side down (or flatter side down if skinless). 

7. Broil on high about 8 inches from the heat source for 10-12 minutes.

8. Add salt to taste and serve. I prefer to serve it with rice and a cucumber salad (see recipe for cucumber salad in issue #59).

* Other fish that work well with this recipe include sablefish, halibut, and chilean sea bass.

* If you can’t buy sake, omit it and double the amount of mirin.

* White miso paste is preferred, but any type will work.

- Graydon

MERCH