Or something.

I just spent the last half hour scaling that image so that it would be a direct side-view of the building, so we could all stare at it.

Fortunately the Gimp crashed, so this post was spared some serious nerdliness.

I’ll agree that the pattern is a tessellation composed entirely of convex polyhedra, but that’s not sufficient for a Voronoi diagram, which you define as having edges equidistant from two points. In the exterior shot I can see a particular set of three adjacent cells which could not be formed with the equidistant constraint. (As noted in the Wikipedia article, a slice of a 3-D Voronoi diagram is composed entirely of convex polyhedra, but is not itself a Voronoi diagram.)

there were LOTS of sizable earthquakes today! the world’s very much alive and kicking.

i too love me a good homemade burger.
i’ve never tried grinding my own meat before, but now that i have a kick ass mixer (thanks to a certain someone), i may have to get one of those fancy grinding attachments. i’m sure that it will come in handy one day. i mean, i do live in idaho, and the chances of making some homemade elk sausage or something at some point are pretty good.

back to burgers-
i read through that link, and i agree with *almost* everything it says. here are my thoughts, in no particular order.

well done- when dealing with most meats, it’s just fine to get the outside hot enough to kill anything that might be there, while leaving the inside cold enough for the blood to give you a chill when you bite into it….if you’re into that sorta thing. me personally, i’m not much of a vampire, but i do enjoy the flavor of cooked blood, especially in something like liver. but, when you’re dealing with a meat that has been ground, you just took all of that surface which was exposed to the air and mixed it all up. now, it’s seems like the logical thing to do is get the inside hot enough to kill anything that may have ended up in there. besides, when i eat a hamburger, i like the taste of cooked meat all the way through. poorly made patties may dry out by the time it’s cooked all the way through, but that brings me to the next thing.

fluids- it mentions adding water to the mix. while i’ve never actually tried water, i can say that i think what i do is much more preferable. i season the meat with a liberal sprinkling of worcestershire sauce. adds the moisture plus a great flavor. when i want something spicy, i add the green tabasco sauce, and maybe a dash of soy sauce or braggs for more flavor and some salt. the article is dead on about salting both sides of the patty before cooking. alton brown, one of my heros, always mentions how when you salt meat before cooking, it does bring some moisture out, but proteins along with it, which give most of the flavor when the meat is cooked/browned.

meat loaf? it’s true, i almost always put a small amount of oats into my hamburger mix. i’m not sure exactly what i like about it, but i think it adds a lot of good texture to the patty. i certainly dont use so much that you can actually notice it. most people have no clue it is in there until i tell them. it’s also good because it soaks up a lot of those extra fluids that i add, storing the flavor in little bursts. i also usually add some finely chopped onions. i keep some fried onions around, and every once in a while i’ll use those instead. not as healthy, but full of flavor.

speaking of onions…..one of my favorite flavors in the entire world is in&out’s grilled onions on their burgers. i usually order it animal style, extra onions, but no pickles. the pickle juice competes too much with the wonderful burnt flavor of the onions. so, it goes without saying that i always want grilled onions on my burgers.

it ain’t easy bein’ cheesy……there’s a local bar and grill here that has a patty stuffed with cheese. it is killer, litterally. talk about bad for you. but soooo good. it can be deadly though, if you dont know about the cheese and attempt to simply bite into the burger. scalding hot cheese explodes out and burns your face! but, if you cut the burger in half first, it’s an amazing experience. i’ve tried to make it at home a couple of time, and the key is making the patty, and then sticking it in the freezer, kinda like what the article was talking about. if you dont, the patty falls apart on the grill and the cheese makes a mess. sometimes i add cheese in tiny cubes to my patty mix, along with the liquids, oats, and onions. but, this certainly does not have as much bang for the buck as the stuffed patty.

bread…..i’ve been REALLY into challa bread lately. there’s a wonderful local bakery that makes this jewish bread once a week on fridays. i use part of the fresh loaf on the weekend for some of the BEST french toast ever (we’ll discuss that some other time) and then as it gets older and crunchier, use it for “texas toast”, hamburger buns, etc. what i like about it is that it has a slight sweet flavor and gets even better when you brown it and toast it on the grill. a pat of butter on a hamburger bun goes a looong way!

well, i think i’d best get back to work, but i’m very glad that i stumbled across your blog in the past couple of days, and i’m even more glad that you wrote about something other than computers!!!

-jason

Connie

Nice article, that really explains the subject, and doesn’t confuse even more like som many articles on the web.

Thank you.

Now for that javassist article …

A few days ago I made some pasta with a creamy mushroom and sundried tomato sauce. When I cook, food disappears so quickly.