vaughn tan

@vt

311 Following

1326 Followers

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bcm is one of the real treasures of /singapore food

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still so good, from the usual place unrivaled balance in saucing, attention to execution detail, and noodle cook — in my experience, which is not universal but is extensive with gems like this out there, it mystifies me why ramen still gets 95% of noodle love

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why is there no toast emoji

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⚰️ just spent 7 hours on teams and am toast. there would have been no other way to do technical interviews with teams in the middle east, africa, and latin america on the same day but this is really not how humans were designed to meet.

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another thing from last week at loc in adelaide: sugar cured oyster blade, cooked sv then sliced and finished in the pan, then napped for service with a classically made peppercorn sauce base not mounted with cream. with a toasted rice salad with citrus acids and a lot of fresh herbs. more smart cooking in a tiny bar with almost no cooking equipment.

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at loc last week, lucy margaux and scintilla

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gm i'm pleased to report that someone has planted a bunch of pineapples by the side of the road without permission /singapore

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i've taught sociology, strategy, research methods (UG, masters, PhD, and exec ed) since 2008 in the US, EU, UK, Asia. in every place i've taught, education seems to be in dire straits. i wrote about what the future of education should be here: https://vaughntan.org/meaningedu tl;dr: AI tools are increasingly accessible, cheap, and seem potentially able to produce any output a human can produce — they’ll certainly reconfigure what work looks like. I agree with this read on AI, except for one important difference: Humans can and must do what I call “meaning-making” because AI can’t do it yet. Meaning-making consists of making subjective judgments about the relative value of things. Education at all levels, but especially higher education, has largely abandoned teaching students how to make and justify subjective value judgments. To remain relevant, education must reorient around helping students learn what meaning-making is, and how to do it well.

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GA this is so good

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bluefin big-cube tartare with chopped cornichons, and a not-very-classical tonnato sauce made with a bit of mayo and lightened with water, then deployed from an isi whipper. this is the kind of constraint-enabled cooking that happens in a bar where there is no extraction and only a toaster oven and 2 inductions. on the chalkboard last thursday, at loc in adelaide. this is jimmy's last week cooking. (with 2011 NST dry cider)

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itap of a piece of exercise history

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how does one get a /tastebuds invite @zinger ?

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reposting this here because so relevant: "Everyone agrees that the magnificent wine he makes is better than the neighbours'. There are many reasons for this, one is that nothing is put in it, medicaments I mean. An artist who has taken risks all his life accepts the risk of his wine "going off" and only takes the more care of his barrels. The agriculturalist spoils his wine by "making sure."" (patience gray, honey from a weed)

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i've just done technical interviews (for a strategy engagement) with 7 UN country offices and the very early patterns are Very Interesting

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not very delicious 🫠

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I've been writing for over a decade about why we should be clear about the difference between "uncertainty" and "risk." when we call a situation with unknowns "risky", we automatically apply risk-management ways of thinking when deciding how to act — cost-benefit analysis, expected value analysis etc. these are good when the unknowns can be both precisely AND accurately estimated. most of the important unknowns today aren't accurately quantifiable like that. and if you can't quantify the unknowns accurately these risk-management ways of thinking just don't work. worse, they encourage the optimisation instinct, which is fragile when the situation is actually unquantifiably uncertain geostrategic unknowns from highly capricious state actors are the definition of unquantifiable uncertainty (to take just one example 😑) https://vaughntan.org/notknowing

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itap of moomins

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itap of a museum of futurism after hours

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i call this piece "partial knowledge" 😂 (incl. of printmaking technique)

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in other adelaide news: just passed a middle-aged woman with a mullet, on a mud-covered trail bicycle, with an entire pack's worth of fries in her mouth

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