Wednesday, January 8, 2014

2013: A Summary by a Giant Corporation

One of the actual advantages of Google+ is the automated picture backup.  I don't have a camera,  I have a phone with a camera on it.  Therefore 100% of the pictures I take are in the android ecosystem.  Creepy or not, when I take a picture, it is in the cloud within 2 minutes without any effort on my part.  As if the ubiquity of Google wasn't enough in this picture, they are rolling out "Auto-Awesome" algorithms.  Google takes the photos in your profile and automatically touches them up.  It then selects the best, or "highlights".  

A few days before New Years, Google created a "year in review" for me.  That is, they auto-selected the highlight photos of my year, and set it to music.  My 2013, according to Google, consisted of:
(1) Going on vacation
(2) Watching Kris and Carolynn drink a giant cocktail at Benihanas.

2013: the sum of 2 events

Thursday, January 2, 2014

New Year's Hangover Brunch Special

There's no better way to start the year anew than Eggs Benedict.  Except perhaps sous-vide Eggs Benedict.  I've read numerous times that you haven't had eggs till you've had sous-vide eggs.  Hit it:

Step 1.  Set Frankenstein to 147 degF.  Once it seems stable, drop in two eggs.
Step 2.  Make Hollandaise sauce:
             Two egg yolks,
             Juice of half a lemon,
             Salt and fresh-ground pepper,

 Mix together in a bowl and "steam"
  I managed to screw this up.  I microwaved the sauce after it had cooled and the yolks thickened.  Still tasted good, but next time and reheats must be done gently.

Step 3.  Bacon Time
Fuck that Canadian bacon shit.  This is 'Murica.
Step 4.  After about 45 minutes, the eggs should be done.  I carefully peeled a chunk of the shell off axially.
...and then dropped the egg into simmering water to finish poaching.

Step 5.  Assemble the beast.  Serve with leftover ham.  Not too shabby.