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Tonight was supposed to be MagAO-X’s third night on sky with the Magellan Clay telescope in Chile, but due to the pandemic, MagAO-X is still sitting in the lab in Tucson. It’s sad that we haven’t been to Chile since 2019, but we have been making the most of the time that we do have with MagAO-X in the lab. In fact, we have even started to use MagAO-X on a different telescope! …sort of.

Meet the Giant Magellan Telescope (GMT) simulator, otherwise known as the “High Contrast Adaptive Optics Testbed” (HCAT). This testbed sits in the room next-door to MagAO-X, and its job is to trick MagAO-X into thinking that it is actually observing at the Giant Magellan Telescope.

The purpose of HCAT is to test things for the GMT, hence why it is called a “testbed.” Specifically, we want to see if an extreme adaptive optics instrument like MagAO-X would work with the GMT and its unique seven mirror design.

We have been working hard over the past several months to build and align the GMT simulator with MagAO-X, and just this week we have finally achieved the first closed-loop experiment with MagAO-X! Below is a video of our first closed loop experiment:

In the video shown above, you can see the image go from a blurry mess (because of simulated turbulence) to a corrected image (thanks to the adaptive optics system). But the corrected image may look a little strange to some. This is because the GMT simulator pupil is actually only four GMT segments instead of seven. So the result is a strange, asymmetric-looking image. Below is a simulation of what the image of a star looks like for our 4-segment GMT simulator versus the actual 7-segment GMT. We use these simulated images as a reference to know what we are looking for.

This was a huge step for the GMT because now we have a real GMT extreme adaptive optics simulator working in the lab. We will start to do some really cool experiments with piston sensing and AO control over the next couple of years which will be crucial for the success of the GMT and the search for life in extraterrestrial solar systems with GMagAO-X.

Steward Observatory and Department of Astronomy tradition is to spend valuable^{[citation needed]} grad student time concocting plans to amuse, vex, or embarrass the principal investigator.

Note to P.I.: This also means any embarrassing mistakes you’ve seen me make have been absolutely intentional.

We call these pranks, though I’m not sure that’s entirely accurate. In any case, we cannot hope to rival the time someone used computer administrator access to bamboozle a CNN-addicted advisor with a fake homepage. I think of them more as artistic expressions of the self, mediated through the constraints of graduate school and the cult of personality inherent in any advising relationship.

There was that one time that priceless works of art appeared to decorate the office while its occupant was abroad in Chile, and, more recently, the Merry MagAO-Xmas display. Both of these relied on having a group of graduate students with Photoshop™ skills to render 2D images that reveal the essential nature of the subject.

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For the next iteration, we had to step things up. Kick it up a notch. Take things into a whole new dimension. Could we photoshop our advisor into… a movie? Haha, just kidding! Even a short clip would be many hundreds of frames. Unless…

What if there were a tool that leveraged image processing, GPU programming, and machine learning to automate this for us? We’re high-contrast imagers; we know these things. I immediately set to work on a literature review.

It just so happened that a fellow graduate student had (unknowingly) answered our prayers in “Motion-supervised Co-Part Segmentation” by Aliaksandr Siarohin et al. from ICPR 2021. Or, more importantly, the associated open-source code. Armed with a bottom-shelf NVIDIA GPU and a refurbished Dell workstation, I dug in to the code. It seemed like I’d be able to get a good “face swap,” but there was one nagging problem.

What does my advisor’s face look like?

In pre-COVID times, one would have simply ambushed him with a camera and sprinted off before he realized what happened. Confined to my home, I was forced to rely on the collective memory of the research group: in other words, this very blog.

I quickly discovered that the meek Dr. Males was camera-shy. How else does one explain his tendency to shrink into the backs of group photos? Or to grace us with only a partial mug? It’s almost as if he doesn’t even want a deep-fake model trained on his appearance! Nevertheless, I found a handful of suitable photos among the thousands, and I moved on to the next question:

Into which clip shall I face-swap my advisor?

After discounting Top Gun (for a lack of suitable pithy quote clips on YouTube), I eventually settled on this one:

“You look terrible. I want you to eat. I want you to rest well.”

Don Corleone

Who wouldn’t want to hear that from their advisor? (Maybe we don’t want to hear the first part, but let’s not lie to ourselves.)

Source material in hand, I fired up the deepfake machine, and…

Yikes. Undaunted, I continued my analysis of the archival image data.

It turned out that Jaredification performed better when the Jared used was clean-shaven, limiting us to vintage blog photography. I found what I was looking for in this post from 2012 and gave it another go.

Ultimately, I wouldn’t say this was an unqualified success (except in that I’m “unqualified” to do deep learning on videos). There didn’t seem to be any rhyme or reason to which photos segmented well and which did not, but I was unable to acquire additional data without tipping off the subject to what I was doing.

Further investigation is needed, promising directions have been identified, funding priorities elucidated, etc. Until then, it helps if you just kind of squint at it.

Song of the Day

The sun has just set here in Tucson. But we were supposed to be watching the sunset at LCO tonight, taking our usual break from preparing our instrument for a night of observing. On the schedule, this was to be our first of eleven nights exploring the sky with MagAO-X.

An LCO sunset taken from the Clay catwalk, from what seems like forever ago:

Spoon – “Got Nuffin”

Carbohydrates compose what are good in life: rice, noodles, bread. While Tucson has some very solid Asian noodle options (Noodleholics, Fatman Kitchen, Tuk Tuk Thai, Miss Saigon, Raijin Ramen…), I still reach out for the instant noodle packages that I buy from my local Asian markets. Come take a journey with me through some instant noodles I’ve been eating lately.

INSTANT RAMEN

Most Americans are familiar with Top Ramen or Maruchan when it comes to instant ramen and its affordability ($0.10/packet). Instead of Top Ramen, I grew up with my family eating Sapporo Ichiban, particularly Original flavor. You can find it at some major grocery stores, but they can be as expensive as $1/packet. My family usually buys Sapporo Ichiban packets in a 24-pack box from the local Asian market for $14ish. I grew up with my parents managing a big household, from as few as 5 to as many as 12 people, and they made sure to never skimp out on good instant noodles.

Instant ramen is only a vehicle, it is up to you to own up to the flavor you want through the toppings. I enhance the soup base with stuff in my pantry – garlic paste/powder, ginger paste/powder, chili bean paste. I squeeze in fresh lemon juice (but only for the Original flavor, doesn’t quite work well with the others). I top it off with fresh chopped green onions. The easiest protein to add in is egg. In my opinion, boiled egg is the best version. However, if not available, then I usually cook the egg in the pot while the noodles cook. I wait until the noodles soften up enough, usually about 1 minute in, then drop in the egg. I don’t like mixing the egg around, I like it practically poached. There are others who will disagree and say the mixed egg is superior, but we can all agree that ramen is not complete without egg.

Other recommended toppings are pickled ginger, or whatever pickled vegetable is in your refrigerator. (I maintain a steady supply of pickled cucumber and yellow pickled daikon radish) Leftover meats are always great, like some beef Bulgogi or chopped pork belly. Aldo and I once went through the whole two-day process of making chashu pork. We overnight steeped soft boiled eggs in the leftover chashu pork sauce. Instead of us making our own ramen base and noodles, we served and ate it with Sapporo Ichiban. Still turned out fantastic.

The one thing I don’t like about instant ramen is how the broth thickens up after it has cooled down long enough. My best friend (hi Michelle!) recently recommended the Menraku brand to me. I found a packet locally and it costs $5 for 2 servings. I bought it while shopping at Sandyi Market, a local small Korean market near midtown Tucson. Highly recommend them for more specialty Korean items if Lee Lee’s isn’t good enough. They earned my loyalty when I found they sold my preferred brand of honey citron tea (Sura Wang).

I went a bit further for this one by adding in sauteed sliced shitake mushrooms in minced garlic. I wasn’t in the mood to drop cook the egg, so I boiled eggs separately for it. The noodles for this one is unusual in that it’s not the usual curly fried noodles but rather straight, dried noodles bundled like soba. The broth was super good and did not thicken up while eating. I highly recommend these noodles if you want to go a bit fancier at home.

INSTANT PANCIT CANTON

“Pancit” in Tagalog translates to “noodles”, and usually the word after it is the style. (Technically it should be pansit because there’s no letter “c” in the Tagalog alphabet, but it’s commonly known as pancit.) Pancit Canton is basically Chow Mein. I tasted pancit canton for the first time when I was 10 years old and relocated to the Philippines. It quickly became one of my favorite things to eat. When I relocated back to the US at 13, the only version my family could find was the original flavor. But I like the kalamansi (Philippine lemon) version, my brother liked the spicy one. When my parents traveled to the Philippines for family-related business, they always brought back shoeboxes full of those noodle packets for us. Here in Tucson, I drive to Nick’s Sari Sari Store in the east side to buy instant pancit canton. It takes me 30 minutes one way, but it’s always worth it because I get to practice my Tagalog and it’s my small dose of Filipino community in Tucson especially when I am feeling homesick. Sometimes Lee Lee’s has it, but there were a few months where it wasn’t available.

Unlike instant ramen packets, instant pancit canton comes with an additional packet filled with oil and sauce. Depending on the weather, the oil may solidify. While the noodles are cooking, I liquefy the oil by hand using my body heat. I also use this time to mix together the powder with the liquids, so when the noodles go on top, it all blends in together. Instant pancit canton also tastes really good with Chinkiang vinegar, which blends in just right with the oil.

KOREAN INSTANT NOODLES

Sandyi has a whole aisle dedicated to instant noodles that are worth perusing. I’ve only sampled saucy noodles so far and have liked each one. A lot of the noodles tend to be spicy, but note that Korean spicy is its own game. It’s a quick, compounding build-up of spicy that stays in your mouth. It makes you eat more and more, just to keep the spicy at bay. However, once your meal is over, the spicy feeling lingers away from your mouth 5 minutes later. It’s a spicy where I need to take off my jacket and socks because my whole body is warming up and starting to sweat. It’s the best kind of suffering, existing only while you are eating and not a long haunting. I love eating Korean spicy noodles in the colder months.

The first Korean instant noodle I tried is from a brand called Paldo. I picked it because I thought the picture of the chicken on the bag was cute. This one was interesting for me, because I had to save some of my starch water before straining the noodles. I followed through the process, returned the strained noodles in the pot, added the sauce packet, then mixed it together with some starchy water. I would say it’s similar to making pancit canton, but with an added step.

The second Korean instant noodle I tried is Chapagetti. According to Wikipedia, it’s “the second highest-selling brand of instant noodles in South Korea”. It was also featured in the movie Parasite, to which the company Nongshim released an official video on how to cook the recipe with Chapagetti. Cooking this one was interesting, because the directions tell you to dump everything in the pot and you cook it to the end. I didn’t do it that way, instead I went through the same process as the video and the first noodle packet I tried. Still came out great.

MOROHEIYA NOODLES

I first found this noodle a few years ago as the Marukai’s free sample of the day. It’s made from moroheiya (mulukhiya), which is a leaf packed with lots of nutrition. I sampled the boiled noodle mixed with miso and mustard dressing. I was pleasantly surprised by the flavor that I bought some. Here in Tucson, you can find the noodles at LeeLee’s. The dressing is sometimes available at LeeLee’s, but I’ve definitely found it at Sandyi. The package comes with 2 noodle bricks and I find that 1 brick is a fairly hearty snack. This is one of my favorite things to eat on a hot day. They also have a yakisoba version which is pretty solid.

CUP NOODLE (NOT CUP NOODLES)

I know I talked a lot about packet noodles, but what about the cup variety? I didn’t eat Cup Noodles until my high school years, and I found it lackluster as opposed to cooking over a stove. I did however learn that Cup Noodles is the American variation for Cup Noodle, which is the Japanese version (source: Serious Eats). I had planned to visit the Cup Noodle museum in Yokohama, Japan during the SPIE Astronomical Telescopes and Systems 2020 conference, but alas the conference and travel did not come to be. It’s surprisingly tricky to find Cup Noodle in Tucson. I eventually found some at Kimpo Oriental Market, a Korean market on the east side of town. They sell fresh rice cakes on Wednesdays, so I’ll be back one of these days so I can make tteokbokki.

The flavor base for the curry and seafood versions were very solid. There was a dried potato in the curry one, but I wasn’t a big fan of its texture. I also didn’t like the texture of the noodles too much. I’ve been spoiled for too long cooking instant noodles over a stovetop that it’s very hard to go switch over to a cup version. But, that still won’t stop me from sampling other flavors as I find them.

FINAL COMMENTS

This was only a small list of instant noodles I’ve tried and enjoyed. There’s a few others I like that didn’t get mentioned. I’ve also tried other yakisoba type noodles; Sapporo Ichiban is good, but I think GreeNoodle’s is better. I’ve tried some instant udon buckets, but they were only alright. To my memory, I don’t know if I’ve tried an instant rice noodle packet that I liked enough to eat again. I do have a packet of instant pad thai that has been sitting in my noodle stash for a while now though.

Also, there’s many ways to spruce up instant noodles. I’m interested in recommendations for other instant noodles and how you spruce it up. Instant noodles may not be a complete replacement for the real dish at a specialty restaurant, but that shouldn’t stop anyone from trying to make it better from home. As Chef Jon Kung said, “take what you like and do too much, otherwise what is the point of cooking at home?”

BONUS

I watched a cute Chinese romcom movie called “This is Not What I Expected” on Netflix a few months ago. I think it’s still up there. It revolves around a very particular hotel owner foodie and a walking disaster of a sous chef. It’s cute and there are a few great scenes revolving around instant noodles! Please give it a shot if you have the time.

SONG OF THE DAY

My favorite song by BTS is a version without them singing. (Go figure.) But if I had to pick a lyrical version, I think the Korean version is better than the original Japanese version.

It is a truth universally acknowledged, that a single man in possession of a good fortune (lots of wet food), must be in want of a wife. An unprecidented whirlwind romance has budded between Katniss and my neighbor’s cat. His name is Bandit, and true to his name, he has stolen Katniss’s heart.

Although it has been smooth sailing for them lately, they got off to a rocky start in true Elizabeth and Darcy style. When Bandit first started visiting he was only allowed to sit at the top of the stairs and admire Katniss from a distance.

Failure to comply meant he recieved a rebuke in the form of angry hissing and meowing. He was persistent though, and after a couple of months he was allowed to approach the door.

Their romance caused quite the scandal as Bandit is known to be unpropitious, visiting at all hours of the day and night without regard for decorum expected of a proper suitor.

There is hope for him yet though, as of late his manners have been improving vastly as he has learned how to knock on my door to get Katniss’s attention.

In the beginning Katniss met Bandit with pride and prejudice. Now she spends a lot of her time in my living room, waiting for him to visit.

Happy Valentine’s Day.