tag:blogger.com,1999:blog-85622192966423406652024-02-07T04:57:51.767-08:00Shit I Find InterestingDr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8562219296642340665.post-74354207180269454172015-01-05T16:26:00.000-08:002015-01-05T16:26:03.716-08:00Did Maria Bamford favorite one of your tweets? ...no. No she did not<br />
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<br />
<blockquote class="twitter-tweet" lang="en">
<a href="https://twitter.com/DrBicth">@DrBicth</a> my fancier fiancé is a Philly Cheesesteak! I love the Iggles!<br />
— Maria Bamford (@mariabamfoo) <a href="https://twitter.com/mariabamfoo/status/552258725277618176">January 6, 2015</a></blockquote>
<script async="" charset="utf-8" src="//platform.twitter.com/widgets.js"></script>Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-24939550889792723482014-12-03T09:06:00.002-08:002014-12-03T09:06:59.759-08:00Deep Fried Freedom BirdThis year my mother-in-law wanted to host Thanksgiving, but not cook the turkey. Since I volunteer for assignments, turkey-cooking fell on my shoulders. Since everything I do must be an over-wrought project, this turkey got deep fried. <br />
<br />
<u>The Bird:</u> The finest 14 lbs. organic turkey that Costco had in stock.<br />
<br />
<u>The Brine:</u> An essential step. This brine was composed of (total 1 gallon):<br />
<br />
<ul>
<li>1 cup salt</li>
<li>1/2 cup brown sugar</li>
<li>a slug of maple syrup</li>
<li>1/2 cup of apple cider vinegar</li>
<li>shot of Worcestershire sauce</li>
<li>several sprigs of thyme</li>
<li> half an onion</li>
<li>a few stalks of celery</li>
<li>a cinnamon stick</li>
</ul>
This was applied to the turkey overnight. <br />
<br />
After brining for 12+ hours, the turkey was added to the fryer pot and the displacement level of water measured (just enough to fully submerge the bird). This is a critical step, as an overflow could = a fire.<br />
<br />
Next the bird was dried (another critical step, water + hot oil is a disaster).<br />
<br />
Next the turkey was injected with butter, and rubbed with butter and a Cajun dry-rub.<br />
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Now to the outdoor setup:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9qUq71_w3_qlkUMGyUr5bBrAcV8gL4PwpwSdiDYAcBZLhrm9sUO8IHhE7Kwx9bC6RT9xNArwtd4iHlt-q-MmGwcaxcZj-xGYeaV92SDZXUjMaGHnKCr4IqPuL7DXvTEwvKqrx0CR5Mo/s1600/IMG_20141127_160647723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9qUq71_w3_qlkUMGyUr5bBrAcV8gL4PwpwSdiDYAcBZLhrm9sUO8IHhE7Kwx9bC6RT9xNArwtd4iHlt-q-MmGwcaxcZj-xGYeaV92SDZXUjMaGHnKCr4IqPuL7DXvTEwvKqrx0CR5Mo/s1600/IMG_20141127_160647723.jpg" height="180" width="320" /></a></div>
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The fryer was set up outside, on a flat surface, away from structures. Note the fire extinguisher, lighter, and heat glove (also the essential beer). Once sparked, the ~ gallon of (peanut) oil took about 30 minutes to reach the start temp of 325 degF. The goal is to cook primarily from 350-375 degF, so once the the bird goes in @ 325, crank the heat up. <br />
<br />
Then let the bird cook in the oil bath:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnW4mGsMvJB3AOS8u_UQXWVNL-dNw33OTHccJrmIyuw-7DNBEqAKLY5iwk94Xsc5e-Oc1ZSCkk94_jiQNpveanXE0TYk6hvP9u6dDgg-Tu6f9GDDZ-eZ5VWwoSThns66ogeqyTrHhFyqg/s1600/VID_20141127_154359968.mp4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnW4mGsMvJB3AOS8u_UQXWVNL-dNw33OTHccJrmIyuw-7DNBEqAKLY5iwk94Xsc5e-Oc1ZSCkk94_jiQNpveanXE0TYk6hvP9u6dDgg-Tu6f9GDDZ-eZ5VWwoSThns66ogeqyTrHhFyqg/s1600/VID_20141127_154359968.mp4" height="179" width="320" /></a></div>
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Figure 3 minutes per pound = 45 minutes. After the time had elapsed the turkey was slooowly pulled out using the reach hook. Finally, the turkey rested for 15 minutes before carving. <br />
<br />
Results: one of the best birds I've ever cooked.<br />
<br />Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-34473860970310585332014-07-29T05:35:00.001-07:002014-07-29T05:35:33.932-07:00Online LearningOver the last two months, I've been slowly picking up R as a resource for data analysis. This included classes on Coursera, which I never complete, and an edX class. The edX class is actually SABRmetrics; so I mix my baseball nerdom with data science. That one was especially gratifying, as I picked up some mySQL to go along with R. And it's one more certificate to throw on the pile...<br />
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<iframe height="480" src="https://docs.google.com/file/d/0B--vBHheJP8kRm1uRWxXYVNycEU/preview" width="640"></iframe>
Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-46027554943379166472014-05-26T10:11:00.002-07:002014-05-26T10:11:42.561-07:00Fuck you Josh BeckettSeeing a No Hitter was on my baseball to do list. However, it's not the same when it's the other freakin' team:<div>
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Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-57744520923342269032014-05-22T18:51:00.000-07:002014-05-22T18:52:19.219-07:00Free Learnin' Part 2Ok, I may be getting carried away with this learn on your own thing. I think my goals our:<br />
<br />
<ul>
<li>Learn as much about computer science as I can</li>
<li>Learn Italian</li>
<li>Any manner of other random subjects</li>
</ul>
Three weeks ago I finished my first Coursera course. Now, I've finished the Python course on codeacademy, the intro Python course on Udacity, enrolled in a data analysis course on Coursera, and finished Code School's M language intro. My head is spinning. Fuck it, I was always disappointed that I didn't keep up with computer science after high school. Why not now? All the tools are free after all. Hey look another pretty certificate:<br />
<br />
<br />
<iframe height="480" src="https://docs.google.com/file/d/0B--vBHheJP8kaEVPQnFLVC0zaVU/preview" width="640"></iframe><br />
I don't know why my profile on Udacity is under Jeff None. I may have been drunk when I signed up...Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-66882863370451514632014-05-20T06:08:00.000-07:002014-05-22T18:49:33.204-07:00CourseraIt only took a year and a half, but I finally finished a damn coursera class...<br />
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<br />
<iframe height="480" src="https://docs.google.com/file/d/0B--vBHheJP8kQmVQdVhJYlk0TFE/preview" width="640"></iframe>Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-5095821710208132172014-05-08T08:03:00.002-07:002014-05-08T08:03:51.833-07:00Python...well I can sort of code in Python now:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pqcTvBvUZbfAb9tz7OKycYRcMi8xDS9UEF8ZxLuvoN2MH95LCPaqFM1jEG3VGT1O9PmqBa6hayOSgP3MuYVdfxv1bOEejx-GRGaO38G7b-DJgE54LTQD50XQ3LPtpyNPZDoeKFkJQaQ/s1600/python.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pqcTvBvUZbfAb9tz7OKycYRcMi8xDS9UEF8ZxLuvoN2MH95LCPaqFM1jEG3VGT1O9PmqBa6hayOSgP3MuYVdfxv1bOEejx-GRGaO38G7b-DJgE54LTQD50XQ3LPtpyNPZDoeKFkJQaQ/s1600/python.jpg" height="267" width="640" /></a></div>
<br />
Thank you codeacademy. The goal now is to finish the Udacity python course. And then who knows...Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-84962279065383074412014-01-08T08:39:00.000-08:002014-01-08T08:39:02.513-08:002013: A Summary by a Giant CorporationOne 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". <div>
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<div>
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:</div>
<div>
(1) Going on vacation</div>
<div>
(2) Watching Kris and Carolynn drink a giant cocktail at Benihanas.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRp8BAomMSJfzz4SgEwtSJi75Vmnnk2X8qKSS6cdp-4uIjIbv_cqZ3YvoiqJG6ISi80PdU0ErMbeSPVs04jgOs5-fm1XEZ9DW4KqI5pNwJypi5d4IEacBN1z6SkUhD4qrBDI7ZDcsW4M/s1600/2013-MOVIE.m4v" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRp8BAomMSJfzz4SgEwtSJi75Vmnnk2X8qKSS6cdp-4uIjIbv_cqZ3YvoiqJG6ISi80PdU0ErMbeSPVs04jgOs5-fm1XEZ9DW4KqI5pNwJypi5d4IEacBN1z6SkUhD4qrBDI7ZDcsW4M/s1600/2013-MOVIE.m4v" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2013: the sum of 2 events</td></tr>
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Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-19208974437162594592014-01-02T09:35:00.002-08:002014-01-02T09:35:40.012-08:00New Year's Hangover Brunch SpecialThere'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:<br />
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<b>Step 1. </b>Set Frankenstein to 147 degF. Once it seems stable, drop in two eggs. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCoOaLSB0M-7rD5jIdjLo3jr-sV_OMGRgohZMxit2IWy5Na_Z6VYcIvuVOTX4wcoeirrmgqvP27cK6xshBSxuDTQnGtz-_4tS6GSQ0fzyTuYWBoT-xC9DTMC8HM8rggK73VToyYGDaGc/s1600/IMG_20140101_122514741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCoOaLSB0M-7rD5jIdjLo3jr-sV_OMGRgohZMxit2IWy5Na_Z6VYcIvuVOTX4wcoeirrmgqvP27cK6xshBSxuDTQnGtz-_4tS6GSQ0fzyTuYWBoT-xC9DTMC8HM8rggK73VToyYGDaGc/s320/IMG_20140101_122514741.jpg" width="320" /></a></div>
<b>Step 2. Make Hollandaise sauce:</b><br />
<b> </b><br />
<b> </b>Two egg yolks,<br />
Butter,<br />
Juice of half a lemon,<br />
Salt and fresh-ground pepper,<br />
<br />
Mix together in a bowl and "steam"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUWcVRyfy6eqMQSXOJm9pVAabgUqdstlaeBG8k8yx1T1MLrZg_-bU2iYKqr9c_rlqym5hg6JdMHieKD84Od4cW1bXak2aV30QtGrzuw0zYZ2tkW4KJoZJdV7A1ZqxTjIe7ePcT3IHQD4/s1600/IMG_20140101_122208909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUWcVRyfy6eqMQSXOJm9pVAabgUqdstlaeBG8k8yx1T1MLrZg_-bU2iYKqr9c_rlqym5hg6JdMHieKD84Od4cW1bXak2aV30QtGrzuw0zYZ2tkW4KJoZJdV7A1ZqxTjIe7ePcT3IHQD4/s320/IMG_20140101_122208909.jpg" width="320" /></a></div>
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. <br />
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<b>Step 3. Bacon Time</b><br />
Fuck that Canadian bacon shit. This is 'Murica.<br />
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<b>Step 4. </b>After about 45 minutes, the eggs should be done. I carefully peeled a chunk of the shell off axially. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdKd1w-gHFgrXVw22VVsMJ9UfKBW-p3gzGlMke7xdzckheTJNn73C0d_hbceeZP44nFansoTyHVfmpDTCigBqsK3hFod1SMvwg_DezaRBNiRd_fIX5-63SExsSYMW9aATlF6E_dMRF9o/s1600/IMG_20140101_130322258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdKd1w-gHFgrXVw22VVsMJ9UfKBW-p3gzGlMke7xdzckheTJNn73C0d_hbceeZP44nFansoTyHVfmpDTCigBqsK3hFod1SMvwg_DezaRBNiRd_fIX5-63SExsSYMW9aATlF6E_dMRF9o/s320/IMG_20140101_130322258.jpg" width="320" /></a></div>
...and then dropped the egg into simmering water to finish poaching. <br />
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<b>Step 5. </b>Assemble the beast. Serve with leftover ham. Not too shabby.<br />
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<br />Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-40286227433787994672013-12-16T05:36:00.001-08:002013-12-16T05:36:40.586-08:00St. Peter's Basilica<iframe frameborder="0" height="315" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps?layer=c&panoid=kiXDC3iVtCIAAAAGOp5mtg&ie=UTF8&source=embed&output=svembed&cbp=13%2C245.99759999999998%2C%2C0%2C0" width="560"></iframe><br />
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<small><a href="https://www.google.com/maps/views/" style="color: blue; text-align: left;">Views</a>: <a href="https://www.google.com/maps/views/view/112159292063360738586/photo/kiXDC3iVtCIAAAAGOp5mtg" style="color: blue; text-align: left;">Vatican City</a> by <a href="https://www.google.com/maps/views/profile/112159292063360738586" style="color: blue; text-align: left;">Jeffrey Waring</a></small><br />
<br />
One might describe the Vatican as opulent. Just a smidgen...</div>
Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-4728507061722211052013-12-14T10:23:00.002-08:002013-12-14T10:23:36.835-08:00The Roman Forum<iframe frameborder="0" height="315" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps?layer=c&panoid=fq2Mzz4GT4UAAAAGOp7Wbw&ie=UTF8&source=embed&output=svembed&cbp=13%2C265.95%2C%2C0%2C0" width="560"></iframe><br />
<div>
<small><a href="https://www.google.com/maps/views/" style="color: blue; text-align: left;">Views</a>: <a href="https://www.google.com/maps/views/view/112159292063360738586/photo/fq2Mzz4GT4UAAAAGOp7Wbw" style="color: blue; text-align: left;">Rome, Italy</a> by <a href="https://www.google.com/maps/views/profile/112159292063360738586" style="color: blue; text-align: left;">Jeffrey Waring</a></small><br />
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I am tempted to go through this image, and tag various locations based on the HBO series "Rome" and the movie "Gladiator". For now, I'm happy I managed to embed this photosphere correctly.</div>
Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-32925681731376060232013-12-12T09:51:00.001-08:002013-12-12T09:53:30.857-08:00On making the fruit-tiniA few years ago, I was inspired by the Mythbusters' Bullets firing up <a href="http://www.youtube.com/watch?v=kO077nu2m5E">episode</a>. Specifically taking bottom shelf vodka and improving its quality with filtration. After trying it myself, I have to agree, the quality definitely improves. You won't get top shelf, but you can easily transform plastic jug vodka into Absolut. <br />
<br />
But why stop there, when you can make bottom shelf vodka into medium shelf fruit infused vodka? And then take that infusion, and make the ultimate fruit-tinis. These always <strike>get my guests wasted</strike> are crowd pleasers.<br />
<br />
<b>The procedure.</b><br />
<br />
<ul>
<li>Take Nikolai, 100-proof, bottom shelf vodka. Go for the 100 proof, higher concentrations of alcohol = better extraction. </li>
<li>Filter through a brita a minimum of 5 times. Note that the filter is never going to taste right for water again. At home I have a specific booze brita for this function.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHLOenI-E2vA38sOC-1kLPh2_Jjx9nBj9vdYTzSO-3xdoyYuOhzunEyY4uSqoEWzsB2zi_86Biu9KrdnxRxz0NlK315cs9sPSC10G-HLxuYu6XR-aigHqJD5QUg1mChY61yGvigEY58M/s1600/20131207_162102.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHLOenI-E2vA38sOC-1kLPh2_Jjx9nBj9vdYTzSO-3xdoyYuOhzunEyY4uSqoEWzsB2zi_86Biu9KrdnxRxz0NlK315cs9sPSC10G-HLxuYu6XR-aigHqJD5QUg1mChY61yGvigEY58M/s320/20131207_162102.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5xs good. 8xs better</td></tr>
</tbody></table>
</li>
<li>Take the filtered vodka and store it with cut up fruit. The bests:</li>
<ul>
<li>Pomegranate + Strawberries + other left over fruit</li>
<li>Pineapple + other berries</li>
</ul>
<li>Let it sit for 1-2 weeks. It makes a nice countertop piece:<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXaWR7njBU3Z4A2GSE5a4A3CKoAc-s0TtdxOWgmc7tHGM_PguSHjQDzdOKa_7RJOqI1sLO_lfVYwxCUq3ANpsd9uVHDnt-1aONSEtDr8DA4DtBu7jTDfe9kkDYmcL7hFd1PcPzphDGrk/s1600/20131208_205347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXaWR7njBU3Z4A2GSE5a4A3CKoAc-s0TtdxOWgmc7tHGM_PguSHjQDzdOKa_7RJOqI1sLO_lfVYwxCUq3ANpsd9uVHDnt-1aONSEtDr8DA4DtBu7jTDfe9kkDYmcL7hFd1PcPzphDGrk/s320/20131208_205347.jpg" width="320" /></a></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Once complete, the vodka forms the basis of the tini. To wit:</div>
</li>
</ul>
<span style="text-align: center;">2 oz. Infused vodka</span><br />
<span style="text-align: center;">1 oz. triple sec (or Gran Mariner if you're living large</span><br />
<span style="text-align: center;">3 oz. juice (Some combo of pomegranate, orange, grapefruit, and lemonade</span><br />
<span style="text-align: center;">1/2 oz. of grenadine</span><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Shake and strain over ice. Serve in a martini glass, garnished with a cherry or twist. Happy drunkenings:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrG0L8IV3DLWHWA5YYrw4JawVNRvEINYWhs72XREe5ym4M2_6N8EX1QvaOHgtwMvwhdAEMzQ6WS6FU2-lZewWeNpJLwonIvB01LQUKYTF1Dkr8NuP31qA7JNi97tbGe1px12AQD26HuY/s1600/2010-12-31_15-37-03_295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrG0L8IV3DLWHWA5YYrw4JawVNRvEINYWhs72XREe5ym4M2_6N8EX1QvaOHgtwMvwhdAEMzQ6WS6FU2-lZewWeNpJLwonIvB01LQUKYTF1Dkr8NuP31qA7JNi97tbGe1px12AQD26HuY/s320/2010-12-31_15-37-03_295.jpg" width="179" /></a></div>
<div style="text-align: left;">
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<br />Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-5002381830009078482013-12-07T15:40:00.001-08:002013-12-07T15:40:52.831-08:00Roast Beef - Sous Vide StyleWhole Foods had chuck roast beef @ $3.99/lb. Which is to say, Whole Foods had beef at actual prices. Naturally, I had to jump on this. After cutting up the 2+lb steak, there was only one way to cook the first portion...retardedly slow in my sous-vide getup. <br />
<br />
<b>Step 1: </b>Season and sear. <br />
Trim the beef, and then rub it with salt and pepper. Sear in butter in a cast iron pan...<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXLeqvDOMG22GI2DrmIHdG10PNmmaB6v8sGhwO4MEQoFHnKIzIpYmJ6_WlDY2rsW0EL8NGrzpMBFV5TbJQFWOYzDHIutW9O_5rnUSS2hHbX1Xf2gEJcjlRNSdoY7R0CI6uPzC-75gVHU/s1600/20131206_162454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXLeqvDOMG22GI2DrmIHdG10PNmmaB6v8sGhwO4MEQoFHnKIzIpYmJ6_WlDY2rsW0EL8NGrzpMBFV5TbJQFWOYzDHIutW9O_5rnUSS2hHbX1Xf2gEJcjlRNSdoY7R0CI6uPzC-75gVHU/s320/20131206_162454.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mmm seared beef</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Step 2: </b>Bag it. Add rosemary, thyme, garlic powder and white wine to a zip-lock bag. Add the beef. Work out as much air as possible. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQVKja0kfz1xaGW5bbHe9RTfceNg3b-fq3vfcN3rO6NM9cWvA9BlQ7WTzDkMPcxeUh5UYHgC7gZYFTTJtqUnMFYXy5bFAHEq5PTsCRSRQDmn7CLTv-6AyCV8rUHuhFk_irfyEZGe9Jwg/s1600/20131206_162951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQVKja0kfz1xaGW5bbHe9RTfceNg3b-fq3vfcN3rO6NM9cWvA9BlQ7WTzDkMPcxeUh5UYHgC7gZYFTTJtqUnMFYXy5bFAHEq5PTsCRSRQDmn7CLTv-6AyCV8rUHuhFk_irfyEZGe9Jwg/s320/20131206_162951.jpg" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<br />
<b>Step 3: </b>Slow cook. I set Frankenstein to 135 degF. The temperature controller has not performed quite as well as I hoped. It seems to run +/- 5 degF. For sous vide cooking, +/- 1 degF is really what you want. Hopefully there is a workaround...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2LLUMToJnCmoEOg4Y1OygOx4dtciZHPkc3G9iJDiS_AT9mAk7MiILXzh0XRBf7FPiQw4izYFT2QseGTK6a7SaLVIuA1KBVJQUm25u1OQCcQnWNP8DsJW2is_MktyXjXV4YGSmpJfnmg/s1600/20131206_163037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2LLUMToJnCmoEOg4Y1OygOx4dtciZHPkc3G9iJDiS_AT9mAk7MiILXzh0XRBf7FPiQw4izYFT2QseGTK6a7SaLVIuA1KBVJQUm25u1OQCcQnWNP8DsJW2is_MktyXjXV4YGSmpJfnmg/s320/20131206_163037.jpg" width="320" /></a></div>
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<b>Step 4: </b>24 hours later...Make a pan sauce. Take the sweet beef juice (lol) from the zip-lock bag. Add butter. Add canned mushrooms, salt, pepper. Simmer it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyy1bDuSD6qQrdkEZsLFQd4VEAc4UOLLFXeyYgq8OsD-C8rsYepuEYcmkDDAcxvplAwznODMZ50TdntBf6qFcYVzaoooSxYJlZbOMQ2gxi62l7596jx8YsGv4Ci7BJgwxuzAlVPEI9Xk/s1600/20131207_162219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyy1bDuSD6qQrdkEZsLFQd4VEAc4UOLLFXeyYgq8OsD-C8rsYepuEYcmkDDAcxvplAwznODMZ50TdntBf6qFcYVzaoooSxYJlZbOMQ2gxi62l7596jx8YsGv4Ci7BJgwxuzAlVPEI9Xk/s320/20131207_162219.jpg" width="320" /></a></div>
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<b>Step 5: </b>Finish the pan sauce. I added heavy cream and a clove of garlic. </div>
<div class="separator" style="clear: both; text-align: left;">
<b>Step 6: </b>Serve with twice fried fries...Someday later I will go explain how I make those...</div>
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bon appetit...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67l9kS8P-poA3BeGk7ZuJCdAn9izjXa3qFUbNLx2Vcw7XS_ekqFuAA5jLq7rdTRr397G9wA-JN83w-0W3qSBhb8uH50x-v6gwsEAt-u2C9rFpH31NA13t8gsIwmc_kqLIcTGryNtAhS4/s1600/20131207_170633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67l9kS8P-poA3BeGk7ZuJCdAn9izjXa3qFUbNLx2Vcw7XS_ekqFuAA5jLq7rdTRr397G9wA-JN83w-0W3qSBhb8uH50x-v6gwsEAt-u2C9rFpH31NA13t8gsIwmc_kqLIcTGryNtAhS4/s320/20131207_170633.jpg" width="320" /></a></div>
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There are roughly $2.50 worth of raw ingredients on that plate. As a side note, the steak could have been trimmed a bit more as the fat that remained was tough. The beef itself was insanely tender. </div>
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Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-73693914937552852972013-12-04T08:16:00.000-08:002013-12-04T08:16:34.583-08:00Porchetta - Sous Vide Style Part 2Yesterday I attempted to make Sous Vide style Porchetta. The procedure:<br />
<br />
After roughly 24 hours at in the water bath, I pulled the meat out. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjyado1-1K3cOxyOBcmCQvYlzBr4qnCMK11-haJj2euacyZUinMdtAhiJc6c1r6ECz1RnpSx5iZ7uR32Q2sILuhBQN-K233XX94ZzavHMtXwHR69bNzQhebJPsRwjNEGxJq20t24kIzI/s1600/20131203_184712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjyado1-1K3cOxyOBcmCQvYlzBr4qnCMK11-haJj2euacyZUinMdtAhiJc6c1r6ECz1RnpSx5iZ7uR32Q2sILuhBQN-K233XX94ZzavHMtXwHR69bNzQhebJPsRwjNEGxJq20t24kIzI/s320/20131203_184712.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
The meat at this point is almost comically tender. Wrapped around the meat, the fat layer more closely feels like jelly. I definitely needed to use care when handling. However, I didn't want a gelatinous outer layer. The answer is simple: deep fry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeFeJtQh5oPDxBY02GJc2kStqn2Dii8P0MlST_yXL9l91lOSFolQwHbU8l2mdNpMHsRDrPqeHbLs_OjMtIWneoLwY_bjpy0S-JCET3DvWrl9BZ3ZxbrYVH0rMkZb-y6M5SLo8GOyqXgo/s1600/20131203_185441_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeFeJtQh5oPDxBY02GJc2kStqn2Dii8P0MlST_yXL9l91lOSFolQwHbU8l2mdNpMHsRDrPqeHbLs_OjMtIWneoLwY_bjpy0S-JCET3DvWrl9BZ3ZxbrYVH0rMkZb-y6M5SLo8GOyqXgo/s320/20131203_185441_1.jpg" width="320" /></a></div>
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375 degF for ~4 minutes on each side. The results:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSGVTGzG7J0KLncg0qR5tvdNOvuftnU_nM8dY2JjjNd5CpARfUe89wq5CStwRyX-HkNrxz7BIf4dFDtv8Li1km14NPhKdCd5N9SvPR8esu5KCgQCDT5dBTg97f4XyC8cxGdxr36r3fXw/s1600/20131203_190012_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSGVTGzG7J0KLncg0qR5tvdNOvuftnU_nM8dY2JjjNd5CpARfUe89wq5CStwRyX-HkNrxz7BIf4dFDtv8Li1km14NPhKdCd5N9SvPR8esu5KCgQCDT5dBTg97f4XyC8cxGdxr36r3fXw/s320/20131203_190012_1.jpg" width="320" /></a></div>
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This is probably the most tendor pork you can concievably make. It also is stupidly rich and heavy. Despite the heavy rub yesterday, I still felt like the pork needed more salt. </div>
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Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0tag:blogger.com,1999:blog-8562219296642340665.post-89450052430399963382013-12-03T08:36:00.003-08:002013-12-03T08:36:46.571-08:00Porchetta - Sous Vide Style Part 1I recently jumped into the Sous Vide cooking style with a DIY unit. I call him Frankenstein: a cheap <a href="http://www.amazon.com/gp/product/B00368D6JA/ref=oh_details_o04_s00_i00?ie=UTF8&psc=1">Temperature Control Unit</a> powering a $9 used, dumb, slow cooker. But what to use in my toy? <a href="http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html">Motherfucking Porchetta</a>.<br />
<br />
<b>Step 1. </b>Acquire pork belly. $5 @ Whole Foods.<br />
<b>Step 2. </b>Scour the meat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Q1hGvRVdJbXK0Kr0BHqC3rPV3OeWhxTO8ND2PNvtRod5msFsJ3vpLJRtfrJaJP1riRCc4qcK_WGFkR5lOVDJ40j2YaRSi9KKV8TkL6oMuVK5NTH_uEKPZpC-Ad7OOyzVq_tnEt9Wao8/s1600/20131202_220525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Q1hGvRVdJbXK0Kr0BHqC3rPV3OeWhxTO8ND2PNvtRod5msFsJ3vpLJRtfrJaJP1riRCc4qcK_WGFkR5lOVDJ40j2YaRSi9KKV8TkL6oMuVK5NTH_uEKPZpC-Ad7OOyzVq_tnEt9Wao8/s320/20131202_220525.jpg" width="320" /></a></div>
<br />
<b>Step 3. </b>Rub. Apply liberally the following:<br />
<br />
<ul>
<li>Salt</li>
<li>Pepper</li>
<li>Red Pepper Flakes</li>
<li>Fennel</li>
<li>Thyme</li>
<li>Garlic Powder</li>
</ul>
I ground the fennel, thyme and pepper flakes with a mortar and pestel<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n6tpsC4sPk-IJyvG39M7uCJ-oEQqNyOjjD2dl-Pw6fweyZiPkzfBTRdQkKiBdXchTfIM85QPicFDeBUBtbv77xSpZQstHZt1xdxieO4IO3YQ0vfOFQg_zI8sT6QpcEPdAEplXn10BBc/s1600/20131202_220807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7n6tpsC4sPk-IJyvG39M7uCJ-oEQqNyOjjD2dl-Pw6fweyZiPkzfBTRdQkKiBdXchTfIM85QPicFDeBUBtbv77xSpZQstHZt1xdxieO4IO3YQ0vfOFQg_zI8sT6QpcEPdAEplXn10BBc/s320/20131202_220807.jpg" width="320" /></a></div>
<br /><b>Step 4. </b>Roll it. Wrap it with Twine. Rub salt on the fat side. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDSQyJizqohjm0smekk6ECEYQ1Qcth1zODDcgBnjt1HTXg7qdw-mxw8axDKVC4Y6DiNZrHtp7J6oc0Rm_-R-IZ99ahST3F-y_bOlonsKSLx7AT7T5Fu585AcEjUBlI1wyozjyqX0A8rE/s1600/20131202_221239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDSQyJizqohjm0smekk6ECEYQ1Qcth1zODDcgBnjt1HTXg7qdw-mxw8axDKVC4Y6DiNZrHtp7J6oc0Rm_-R-IZ99ahST3F-y_bOlonsKSLx7AT7T5Fu585AcEjUBlI1wyozjyqX0A8rE/s320/20131202_221239.jpg" width="320" /></a></div>
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<b>Step 5. </b>Bag it. Try to remove as much air as possible. The idea here to mimic a vacuum sealed pouch.</div>
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<b>Step 6. </b>Add it to the water bath. I set the controller for 158 degF. The meat went in at 9 pm for dinner the next night. The bag is weighed down to ensure it is submerged.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vUlGnIUy5EiokyMIuQlnoN654XS75ds1eUtmIEj5gJT4hoVGSFz9jCV0xniFlQuNISlEt474GJn0DkOZLxBvSX-P2PRQir6cVOHSYOvc0Kl3wIP0zHT4IljfevRHM3HmcO_WHcdEhZA/s1600/20131202_222845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vUlGnIUy5EiokyMIuQlnoN654XS75ds1eUtmIEj5gJT4hoVGSFz9jCV0xniFlQuNISlEt474GJn0DkOZLxBvSX-P2PRQir6cVOHSYOvc0Kl3wIP0zHT4IljfevRHM3HmcO_WHcdEhZA/s320/20131202_222845.jpg" width="320" /></a></div>
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Stayed tuned till tomorrow for the followup.<br />
Dr. Bitchhttp://www.blogger.com/profile/13673840126898330993noreply@blogger.com0