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While everyone else waits for the future they think they’re owed, grinders work together to modify their bodies, assimilating with technology to make themselves better. Couldn’t restart it.” The Shank Valentine is a grinder bar. A man wearing overalls with surgeon’s tools peeking out of the pockets takes a drink and says, “The kid’s grind went bad. It’s never come, and I never want it to.” Inside the nearby Shank Valentine bar, a recently deceased bloody corpse is spread across a grimy table. Street graffiti preaches, “Not my future,” “You owe me a flying car,” and “Where’s my fucking jet pack.” A passerby remarks, “The future is bullshit.

The neighbourhood is a contract police zone, overrun by pillheads. The supervisory committee consisted of Jorgen Hansen (Principal Supervisor), Bart Simon, and David Howes. * This work is a revised version of the thesis presented in partial fulfillment of the requirements for the Degree of Doctor of Philosophy (Social and CulturalAnalysis) in the Department of Sociology and Anthropology, Concordia University, Montreal in July 2018.

Pierce a whole clove into the centre of each of the chequer board squares on the surface and place the ham onto a baking tray to return to the oven for a few minutes until the sugar starts to bubble and caramelise.Chapter Two: Pre-emptive Body EnhancementĬhapter Four: The Mediation Machine: Scavengers, Scrapheaps, and SubterfugeĬhapter Five: Killing Love: Modifying the Depth of SensesĬhapter Six: Tricknology: On the Question of Magnetic SensesĬhapter Seven: RFID Cyb/organs:Distributed Memory, Identification, and theĬhapter Eight: Platform Bodies: The Echo and the Daemon.

Use your hand to press the sugar so it attaches fully to the mustard.

Rub or paint mustard over the fat layer on the ham and follow by sprinkling the brown sugar generously over the mustard layer.

Once the outer layer of fat is removed, use a sharp knife to score the inner layer of fat in parallel lines an inch apart, and repeat at a 90 degree angle so as to create a chequer board design on the ham fat.

If you notice that, even in patches, the fat doesn’t come away easily, it is a sign that your meat may not be fully cooked so return it to the oven for a further twenty minutes.

Remove the ham onto a meat board and gently remove the outer layer of fat.

(For me, this is a huge bonus and I use this as the base for a divine pea and ham soup!)

Once the meat is cooked, expect to see a puddle of meat juices in the base of the tin.

Or, in new money, forty five minutes per kilogram and an extra twenty minutes at the end. Like all meat, the basic rule of “twenty minutes per pound of meat and twenty minutes extra” applies.

Transfer into a hot oven and bake at 180ᵒC.Cover the ham with foil, allowing enough space for air to circulate between the ham and foil.Once soaked remove the ham and place it, fat side up, onto a roasting tray After removing any packaging, soak the ham in water for about 24 hours, or as your butcher advises.Once the ham is soaked, the rest is even more straightforward than boiling, so even if you’re a novice cook, this is a technique you can master very easily.

I use a baby bath, but my memories growing up were hams sitting in water-filled, double-bagged bin bags in the family bath at home tied at the top!ĭepending on the curing methods, some hams may not require soaking at all, so check with your butcher to see what soaking is recommended, ensuring you let them know that you plan on baking the ham rather than boiling. It may sound complicated, but all you need to do is immerse the ham in cold water, ensuring that it’s all sitting below the water level. This step isn’t necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking. Itsd well worth becoming familiar with baking a ham rather than boiling one as the flavour will reward your effort ten-fold!ĭepending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. It’s very popular to boil hams and then glaze in the oven afterwards, but to me a Christmas ham is only baked without bubbling away in a ham pot beforehand.