misc musings

1. You don’t have to finish a book you're not enjoying — no matter the price.

2. A beautiful cover doesn’t mean it’s a great book. Many gems are poorly packaged.

3. Reading isn’t a competition. Speed doesn’t matter — impact does.

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)

3 tbsp salt

8 tbsp / 1 stick butter (you can reduce this if you don’t want to have a heart attack)

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.

I was inspired by the black-out poems made by @playing-with-colors and decided to apply it to the locked tomb series!

OP: Why couldn’t traditional Chinese Yinpiao银票/silver drafts be forged if they were merely slips of paper? (cr大明宝钞，渐越)

Traditional Chinese yinpiao/silver drafts were paper vouchers issued by private banks starting from the Song Dynasty(960–1279). People could exchange these slips for physical silver at bank branches across the country.

Silver drafts were made in multiple copies with matching serrated seal edges. One copy went to the customer and others stayed at the bank. All edges had to fit perfectly together to withdraw silver. The unique split edge marks were almost impossible to copy.

This mechanism is known as qifeng骑缝 (split-joint seal) in China. It first originated in the Western Zhou Dynasty (1046–771 BC). The Rites of Zhou records that contracts were written on bamboo or wooden slips in duplicate. Notches and marks were carved in the middle before splitting the slips, with each party keeping one half. The two halves would be matched by their notches for verification.

During the Spring and Autumn and Warring States periods (770–221 BC), this idea evolved into hufu虎符/tiger tally tokens. A military tally was split into two pieces with identical inscriptions carved along the split edge. Troops could only be deployed if the patterns and characters on both halves perfectly aligned, serving as a metal version of the split-joint anti-counterfeiting system.

The technology matured in the Tang Dynasty (618–907). Government documents and private contracts commonly used split-joint seals stamped across the dividing line. The Chinese character "hetong合同" (contract) was written across the middle before the paper was torn apart, so the complete characters would only appear when the two halves were put together. This split-coupon system was later adopted for Song Dynasty (960–1279) jiaozi paper money and yinpiao/silver drafts of the Ming and Qing dynasties (1368–1912).

Official Song dynasty paper money (Jiaozi交子) was abolished in 1107. Private silver drafts issued by Qing-era piaohao票行 (ancient exchange banks) vanished completely in 1951, hit hard by modern banks and currency reforms. Nowadays silver drafts no longer circulate as currency. Their collectible value depends on their rarity and physical condition.

First they were called "chirographs", but later the word "indenture" (in its earliest meaning as just a legal document of any kind between two people) came to be used, originating from the practice of a contract being written twice on a single piece of parchment and then cut in half with serrated edges (as in dent, "teeth" -> indents -> indenture) in order for each party to take one half, so they could later piece them together and verify that there had been no forgery -- same as the Chinese silver drafts!

(Charter of the Clerecía de Ledesma, 1252, showing the serrated indents at the top -- presumably they are cutting rather than tearing because they're using parchment, which I expect is much harder to tear than wood-pulp paper like the Chinese were using)