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| Meat |
And Morton’s appetizers are seriously enjoyable. They make a mean cheeseburger slider, piled
high with tomato, onion, and cheddar cheese. Another delicious choice are the
Fillet Bites. The three sauces are a pepper sauce, bleu cheese, and a
hollandaise. Also, a margarita, because duh.
***
One Minute Game Review: Boss Monster
Boss Monster is a dungeon building card game in which
players draw and play “room” cards to construct a dungeon, which is then
assaulted by a continuous stream of Heroes. Each player starts with a Boss card
which has unique special abilities, and a hand containing room cards and spell
cards. Players can play one room card each turn to construct a dungeon which
can grow up to five rooms long. Different rooms contain different kinds of
loot, which in turn attract different kinds of heroes. Heroes are automatically
generated each turn, and explore the dungeons to which they are attracted. As
the Heroes move through the dungeon, the rooms invoke their own special properties and deal damage. If the hero dies, your Boss Monster collects the hero's soul. However, if the hero
successfully penetrates all the rooms in your dungeon without being killed, the
hero will attack and deal damage to your boss monster. Players can play spell
cards at almost any time to influence play, and players can upgrade rooms in
their dungeon or replace any room with a non-upgraded room, to alter the powers
and weaknesses of their dungeons to suit conditions as play progresses. If your
boss monster is killed you are out of the game. If you are the first to collect
ten souls, you win.
Boss Monster is a compact game, and can easily be played in
under 30 minutes. Team Zulu sez: check it out.
***
There are not only a plethora of gaming events at Gen Con,
but also a category of “spouse” events. As it happens, the two events I have
been looking forward to most are from that section of the catalogue, the first
of which was: Sushi Making for Beginners.
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| Pro Tip: Adding plastic wrap to the rolling mat helps minimize cleaning hassles |
We were each issued a rolling mat, a very sharp knife, and
three sheets of nori. The next thing to appear were balls of freshly cooked
rice. Our instructions were to spread
the rice on the nori at a thickness of one grain. This proved to be more
difficult than we thought.
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| Foetal California Roll |
Our first project was a California roll. The instructors
provided faux crab, avocado, and cucumber. We were advised to go easy on the
portions, lest we end up with a “sushi burrito”.
Going easy on the ingredients proved wise; those who did not
embrace that approach the first time around quickly went that direction by the
end of class. We got to make three different rolls – a California Roll, a
veggie roll, and a spicy tuna roll. We were exhorted to be as creative and
elegant as we could for the final roll.
I am delighted to report that my roll was judged to be the most
elegant in the class.
***
Kayso, with what do you follow “Sushi Making for
Beginners”? That would be “Sushi Making: Intermediate”.
We had a three hour break before the next class began, and
we all agreed that there was something that we needed to add to the scenario
for the afternoon class.
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| My friend Bill brought a bottle of sake. Yin and yang. |
In the intermediate class, we would be learning to do Tomaki
(hand roll), Sashimi, and Nigiri. For the sashimi and nigiri, cutting the fish properly is key. In order to get some practice before cutting on actual fish, we were all
presented with a chunk of a substance which is – presumably – a thing that
exists here on earth, but which I had never seen nor heard of: gelatinous yam
cake.
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| Say it with me... "Gelatinous. Yam. Cake." |
It wouldn’t disappoint me to never encounter this stuff
again, though in fact it was possessed of no truly obnoxious qualities. It had
no odor. We didn’t taste it, so I don’t know what that would have been like. It
was simply weird. Frankly, I’m not sure why it exists. However, it closely
replicated a chunk of fish as far as cutting-with-a-knife practice was
concerned. So, thank you, gelatinous yam cake! Because it prepared me for this:
This stuff was no foolin’ around, for real. Actually, it
wasn’t shaped optimally for the sushi we were going to prepare, but it still
qualified as a huge honkin’ chunk of raw tuna, and as such, made each of us
feel quite happy and like we were actually badass sushi chef type persons.
The fact that my piece of tuna was shaped like a Star Trek
insignia was an added bonus.
I was reasonably happy with how my sushi turned out,
although I think that the Sauv Blanc kicked in properly about halfway through
the session and had something of an impact. We were given some shredded daikon radish, and I
did my best to make a pleasing sashimi arrangement. The pieces of tuna we were
provided were not optimal for nigiri – the pieces we were able to cut were
significantly shorter than would have been desirable – but I gained a huge
appreciation for the skill required to prepare it.
I fully intend to purchase a high quality sushi knife as
soon as I get home…
***
It always makes me smile how Indy really gets into Gen Con.
At Bee Coffee, the staff were all wearing Star Trek TOS attire. Also, they were
offering this for sale.
***
This what happens when you nail three quarters of a bottle
of wine, and then visit the dealer’s area.
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| ALL the Power Grid. |


















