Posts
If you have Blue Sun travel posters, you might be muttering under your breath about the kwong-juh duh purplebellies who decided to make them 17x22 inches... Because as we all know, there are no standard off the rack frames that size, they are either 16x20 or 18x24.
Until now.
Aaron Brothers has a collage frame which holds a mat designed for nine 6x4” photos. Take out the collage mat, and the frame is 17x22”! The posters fit perfectly!
To make things even better, through this Sunday they are having a buy one frame get the second for a penny deal. The frames come in black, brown, and white, but if they don’t have the color you want they will special order them for you at the sale price.
Product: 0001081488 (black) price: $27.99. With the sale, I was able to frame all five posters for under $100. I'd walked in expecting to pay $700+ for custom framing. Shiny!
Last week while on vacation I did some shopping and wanted to ship a box home (no room in the luggage!) The guy at the shipping place was pretty unhelpful and abrupt, not sure how much of that, if any, had to do with cultural or language issues since he had a fairly strong foreign accent. Anyway, I had to practically force him to give me a price comparison between ground and express shipping, and he talked to me like I was an idiot. Ground was $21 and express 3 day $66, so I started filling out the ground paperwork. I put my name and address in the sender and receiver boxes, and he asked if I was sending a package to my mother. Uhhh, what? Anyway, I said no, I was sending a package to myself because I'd done some shopping while on vacation. His whole attitude changes. He starts talking about a woman he knows in my home state, what a nice person she is... Then tells me to fill out the express form instead. He calls someone while I do paperwork, and tells me he is giving me his discount price. I assume for 3-day still. No, while I make random smalltalk with his friend about the town they're from and the weather here vs there (yeah, shipping guy had me talk to his friend on his phone. Totally weird), shipping guy sends my package overnight for under $30.
Elle sent me this link, and I had to make one... It whipped up pretty quickly. If you try it, the original blog the pattern was on has an error on line 25 (at least it did when I copied the pattern), it should be:MB4, K3, P5, K5, P1, K2, P3, K2, P1, K5, P5, K3, MB4.
this is right after I finished knitting it, once it is washed once it should lay nicely flat and not ripple at the sides... I think.
El Conquistador blogged it first, and I'm busy, so go read it here.
mai s0x, let me sho u dem.
I have always liked argyle, but never owned any. I was never comfortable wearing it, I always felt like I was playing dress up and pretending to be something I'm not. But these just make me smile. I got them yesterday and couldn't wait to wear them. So I wore a skirt to work today because it seems fundamentally wrong for such awesome socks to be hidden under jeans.
guess where I was last week?
many cool things to blog about wrt ECCC. But this needs to get posted online without further delay, because it is so funny.
I love Questionable Content, a friend turned me onto it last fall. In November I read from the beginning up to current, roughly 1000 comics, in 3 weeks. So I had to get a sketch from Jeph. I had thought I'd give it to my friend for their birthday, but, uh, maybe not.
I can't wait for my QC tshirts to come in. I ordered them online a couple weeks ago for FSF's before I even knew about ECCC.
I love coconut. I love shrimp. I love coconut shrimp. The only problem with coconut shrimp - or most any shrimp you get in a restaurant - is that they invariably have their tails on, presumably for presentation effect (or maybe the cook is just lazy). I always end up getting messy and looking like i'm playing with my food because I start the meal with both hands, pulling tails off to leave only edible shrimpy goodness that I can then eat like civilized people, with a fork. I could use a knife and fork, and cut the tails off, but then I lose a few grams of shrimpy goodness! Unacceptable losses!
Then today, what should show up in my email but a recipe for coconut shrimp! I could make my own, without tails! Though oddly, the recipe instructs you to leave the tails on after peeling and deveining the shrimp - perpetuating the presentation agenda? Does it really make a difference to the finished product if it is cooked with the tail or without?
I'll never know. They are just too much effort, and I'm not going to buy and find a place to store a deep fryer just for this one culinary addiction. Which is good news for the restaurants I go to for coconut shrimp.
if you have just one stalk, is it called an asparagi?
eh, who cares. They're soooooo tasty sauted with a little butter, ground pepper and sea salt. I only get asparagus when the market has nice thin stalks - if its as thick as your pinky finger, its no good! This morning while wandering through the produce section to see what looked good, the asparagus selection was so outstanding we built a meal around it. I'm impressed that even my four year old daughter likes asparagus. Maybe that isn't all that big of a deal, but I never had asparagus growing up (my first time was probably in the last 3-5 years) so it still seems exotic to me.
Last weekend was the second in a series of Test Kitchen events which began in March. Given that it was the day after BlueHat, there were a couple folks from out of town who got to attend this time which was fantastic.
For the May Test Kitchen we tested the following breakfast items (copied from the invitation):
1. blueberry waffles. in Test Kitchen 1 we tested how to make perfect waffles. Now what happens when you throw the fruit variable in? Should the blueberries be in the waffles or on top of them? if they are in the waffles, do you gently fold them into the batter or get out the kitchen equivalent of power tools, the KitchenAid MixMaster and blend them in, crushing their little blue souls?2. broken yolk eggs. both scrambled and omelet style. some people mix in milk, some use water, some add no fluid at all. But what results in the fluffiest and tastiest eggs?
3. Bloody Marys in the Chem Lab makeup test. Last Test Kitchen we didn't fulfill our Chem requirements and have to do it over. I'm bringing in a specially trained Lab Assistant to run this experiment for us so maybe we can take Chem201 next session.
Plus we had bacon, bangers, smoothies, and fresh fruit.
PARTICIPANTS: Bryan, Amy, Vinnie, Shyama, Divide, Jacqueline, Dan, Christopher
TEST RESULTS:
Test One: Waffles
Methodology: All waffles were cooked on maximum heat unless otherwise noted.
The first batch was made with frozen blueberries. Waffles were made at 3.5, 4.0, and 4.5 minutes, the 4.5 minute batch was preferred as shorter cook times resulted in soggier internals.
The second batch was made with fresh blueberries. , Waffles were made at 3.5, 4.0, and 4.5 minutes, the 4.0 minute batch was preferred for presentation and external texture.
EPIC FAIL:
we tried a fresh blueberry batch at a lower heat for 5 minutes, then high heat for 1 minute in an attempt to get a more thoroughly cooked inner texture without losing the crispy exterior. This test was an unmitigated disaster. The interior of the waffle essentially steamed (hypothesis: added moisture from fresh fruit caused complications), so when the waffle iron was opened the waffle lost all cohesiveness and structural integrity and de-laminated.
Conclusion: frozen blueberries are sweeter than fresh blueberries, but fresh blueberries have better texture. To increase blueberry flavor with fresh blueberries you need more blueberries. But too many whole blueberries diminishes structural integrity of the batter, so the blueberries need to be aggressively mixed so they break up in the batter, then throw in a handful or two of whole blueberries and gently fold them in so they remain in berry form before cooking at high heat for 4.0-4.5 minutes.
If we hadn't all been too full to eat more, we would have tested a part frozen/part fresh combination of blueberries to see if that solved the sweet/texture tradeoff.
As in the prior Test Kitchen, three pure maple syrups were tested: Stonewall Kitchens, Spring Tree, and Shady Maple. There was a clear preference for syrup #1 (Stonewall Kitchens), though you can see from the photo that our Master Documentation Expert, Vinnie, disagreed with the popular vote and thought #2 (Spring Tree) was best.
Test Two: Broken Yolk Eggs
Methodology: I put Lab Assistants Bryan and Amy in charge of the eggs, their notes are below. There were two batches, the first had no liquid added and feedback was that the eggs were a bit heavy, but very yummy. The second batch had some milk added, and their fluffiness was better. At the same time the sharp cheddar cheese variable changed between batches, the higher cheese concentration in batch one was preferred. Other variables: ham, garlic, mushrooms, scallions. You can see in the photo that the eggs were browned, feedback on that was all positive, that it added really good texture and flavor.
Conlcusion: Bryan makes really good eggs. Garlic is good, as is sharp cheddar cheese and ham. A little bit of milk whisked into the eggs will make them fluffier. Browning the eggs results in good texture.
Test Three: Bloody Marys
Formulae: I printed three different bloody mary recipes found on the internet and set them out with all the necessary materials prior to the start of the Test Kitchen.
Conclusion: you have to really want a bloody mary to go to the trouble to make them - six ingredients minimum, with specific tools and measurements... however, this Test Kitchen, we assigned a mixmaster to the ChemLab early and very quickly determined that Formula 3 was vastly superior to Formula 1 or 2 which were deemed too 'ketchupy'.
By popular request, the superior Bloody Mary recipe:
For rimming the glass:
1 Tbsp kosher salt (we used table salt)
2 tsp celery salt
wedge of lemon
The Bloody Mary:
3 oz (2 jiggers) vodka
generous squeeze of lemon juice
several shakes of worcestershire sauce
3-4 drops of tabasco sauce
8 oz tomato juice
1/4 tsp salt
1/4 tsp celery salt
1/8 tsp pepper
Directions:
rim glass with salt and fill with ice
add vodka, lemon juice, worcestershire sauce and tabasco sauce
stir in tomato juice with long spoon
add salt, celery salt, and pepper
stir again and serve with a wedge of lemon
TEST KITCHEN SUMMARY:
WAY less chaotic than the March edition, we must be getting the hang of this.
Very fun, everyone left with full bellies, we are definitely doing this again in June (or maybe July, depending on my schedule).
Call Dan at 9am to wake him up so he doesn't arrive so late that he gets cold leftovers. :)
Special thanks:
Lab Assistants Amy and Bryan for running test 2, baking the bacon, and cooking the bangers. Once again, the morning would not have been a success without their help, I couldn't have pulled it off without them. I think I'm going to have to promote them above Lab Assistant... Research Assistants perhaps
Our Mad Scientist for managing the bar and ensuring the ChemLab was successfully completed. .
Vinnie and Shyama are the most amazing Lab Assistants when it comes to documentation (the fourth page is particularly hysterical). And their smoothies were teh awesomz too.
I had a great time and can't thank everyone enough for coming over and participating in the Test Kitchen Experiment. I hope you all come back for the next one!
