Young's Log

MAPLE MORNIN MUFFINS

2012-02-13T22:59:00.001-08:00

I've been eating vegan for over a week now, and have actually been feeling more energetic than I have in a long time. There could really be something to this... The hardest part about eating vegan so far has been preparation. I can't just grab or buy something easily on this diet, and surprisingly, this has been more difficult an obstacle than meat cravings or anything else.
To help make my breakfasts easier, I found these awesome fat free vegan muffins, and put my own spin on them. This could be a week of veganism talking, but I can't even tell they're crazy healthy!

1.5 cups whole wheat pastry flour
1 tsp baking soda
2 tsp baking powder
Dash of salt
1 cup pumpkin or sweet potato purée
1 cup unsweetened apple sauce
1/2 tsp Cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup pure maple syrup

Mix these together, plop into sprayed muffin tins, and bake at 350 for 20 minutes or so.

The stuff above is really just a good base for a heartier muffin, though.

To the batter above, I added 4 or 5 shredded baby carrots, 1/4 cup oats, 1/4 cup chopped dates, 1/4 cup dried, unsweetened coconut, 1/8 cup flax meal, and topped the muffins with extra oats. They came out AWESOME!

I might go a little lighter on the spice next time, and I'd like to try adding bran, and maybe find a few more hearty add-ins for a super breakfast boost.

All in all, these Muffins make a great breakfast, and can be customized a million ways. These will definitely be in the regular rotation...

PLANT POWER!!!

2012-02-05T20:05:00.001-08:00

It appears that the unthinkable has happened... After watching a documentary (forks over knives), my wife and I decided to give Veganism a one month test run. We started eating partially vegan a few days ago, and after a big rib dinner, finally went full plant power today.

So far, I've got to say, I feel better than I have in weeks. We started the day with some uncle Sam cereal with blueberries and rice milk, had some veggie wraps with homemade hummus for lunch, and topped the day off with our own cornbread concoction, which was really good, even by our vegan beginner standards. Here's how we made it:

Step 1:
Corn Bread

1 cup Corn Meal
1 cup White Whole Wheat flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 cup Maple Syrup
1 cup Rice Milk
1/4 cup Apple Sauce
1 tbs Flax Meal
1/2 cup Frozen Corn
1 Anaheim Chile, chopped

Mix the first 4 ingredients in one bowl, then the wet ingredients in another. Add the flax meal to the wet ingredients and let sit for a couple minutes. Add the liquid mixture to the dry mixture along with the chiles and corn. Pour into a 9X9 pan and bake at 400F for 30 minutes.

Step 2:
Roasted Chiles
Wash and seed Anaheim Chiles, leaving them whole (only remove the tops) dry the chiles, place them on a foiled sheet pan, and roast under a high broiler for 10 minutes, until black. Turn the peppers over, roast another 5-10 minutes, then remove from the oven, wrap tightly in foil, and let rest until cool. Remove the skins.

Step 3:
Salsa

3 Tomatoes
1/3 an Onion, chopped
1 Fresno Chile, chopped
1/4 cup chopped Cilantro
Lime Juice
Salt

Mix the veggies, (go easy on the chile, if you're a fraidy cat) add some lime juice and salt, stir a little, then hit the mixture with a few pulses of an immersion blender (don't overdo it! You want a mix of chunks and purée) season with salt and lime juice to taste.

Step 4:
Re"fried" beans

1 25 oz can Black Beans, well rinsed
1 tsp Smoked Paprika
1 tsp California Chile Powder
1/2 tsp Cumin
1 tsp Nutritional Yeast
1/2 cup Low Sodium Vegetable Broth
1/2 cup Water
Salt to taste

Mix the beans, spices, and nutritional yeast (this stuff gives a nice cheesy essence!) in a pan over medium high heat for about 5 minutes, until the beans start to beak down a little. Add the vegetable broth, simmer for 10 minutes or so, then mash some of the beans and add the water (depending on how thin you want them, you can add more or less) Salt to taste, then cook a bit longer to incorporate the water and get the texture you want.

Step 5:
Mix some salad with a few spoons of salsa and some rice or quinoa. Top the salad with a piece of cornbread. Drape a chile or two over the cornbread, top with beans, salsa, and avocado.

Step 6:
Go back for seconds.

CHILE COLORADO

2012-01-19T19:24:00.001-08:00

I made some awesome chile Colorado yesterday, and wanted to get it written down before I forgot what I did... You should definitely try this one out!

Get a piece of pork shoulder and cut it up into 2" or so chunks. Toss in a bowl with a heavy amount of chile powder (like California, paprika, and chile de Arbil (spicy)), a little salt, and maybe a little garlic powder and tomato paste.

Fry the chunks in a pan with some olive oil, then remove them to a separate bowl. Work in small batches, and get the pieces nice and brown all over.

Add some onions and chile peppers (like pasillas or fresnos if you have them) to the oil left in your pan, then squeeze out the tomatoes from a small can of whole tomatoes, and add them to the onions.

Cook until the tomatoes are dry and starting to brown a little, then add a few spoons of enchilada sauce to the pan along with the meat. Cook everything down again until the enchilada sauce is dry, then pour in the rest of the tomato juice along with about 2/3 of the enchilada sauce and a can of water.

Bring the liquid to a boil and put the whole pan into the oven at 275, with a lid on.

Cook for around 4-5 hours until the pork is very tender, then take the lid off and turn the oven up to 350 for another 30-60 minutes, so the top can brown.

We took the meat out and poured the sauce into a jar so we could spoon off the extra pork heaven, then poured the sauce back over the meat.

This is awesome in tacos or over rice along with limes and sour cream.

PIZZA PIE

2012-01-08T16:29:00.001-08:00

Making pizza is one of my favorite pastimes, and for a long, long time, I've been trying to perfect my dough. I haven't gotten it exactly perfect yet, but I really like the version I've been making and fine tuning. Here's my latest recipe:

2 cups warm water
2.25 tsp dry yeast
4 tsp salt
1 1/3 cups Semolina flour
1 1/3 cups Unbleached all purpose flour
Olive Oil

I like to use the dough hook on my mixer, but you can make it by hand also...
Whisk the yeast into the warm water.

Add 1 cup of the semolina, mix, then add 1 cup of the regular flour.

Mix in the salt (note: adding the salt directly to the water/yeast combo kills off some of the yeast, so it is best to wait to add the salt so there is less yeast-salt contact.

Alternate with small scoops of semolina, then white flour until the dough is still sticky, but holds together, and can be handled with oiled hands. The amounts of the flours are just rough guidelines, go by the texture of the dough...

Run the mixer for a minute or two on medium high to knead the dough. (if it is still a little sticky, don't worry - during proofing, the flour will absorb a little more water, making the dough easier to handle)

Form the dough into a ball, lightly coat with Olive Oil, and put in an oiled bowl, covered loosely with plastic wrap. Let rise for 1 hour. *note - for best results, boil a mug of water in your microwave for a couple minutes, then quickly put the dough in the warm microwave to rise. The moist, warm environment is perfect for rising dough.

At this point, you can either refrigerate the dough for later, or divide it into 4-6 balls (depending on size and thickness of the pizza you want). Preheat your oven to 450F and let the dough rise another 45 minutes. (if you refrigerated the dough, give it 2 hours or so to rise since it will be cold)

Oil a perforated pizza pan and stretch the dough onto it. Rub the top with olive oil, and sprinkle a little salt and minced garlic over it. Bake for 5-10 minutes until it starts to brown.

Remove the crust from the oven, add toppings, and return to the oven. This time, slide the pizza off the pan directly onto a pizza stone or rack in the bottom portion of the oven. Cook briefly, just enough to melt the cheese and crisp the bottom.

TENDER LEGS OF EIGHT

2012-01-04T09:57:00.001-08:00

Octopus. It's a real culinary challenge for me to figure out the perfect way to cook one. It usually either comes out slimy or rubbery, or both. This Christmas, I tried a few ideas out, and think I might finally be on the right track. I'm going to part with our traditional marinated salad, but to me, just having octopus on the table is in keeping with tradition. Here is my plan for my next attempt...

Step 1: Beat the living daylights out of a thawed octopus with a tenderizer mallet.

Step 2: Gently simmer the octopus in salted water for over 2 hours until it is tender enough to stick a fork in.
*note - I tried cooking it in its own juices and was not happy with the "ocean floor" taste that resulted

Step 3: Drop the cooked octopus into an ice bath. My goal is to keep the suckers on the final octopus, and boiling for over 2 hours can turn them into mush. My theory is that the ice bath will re-solidify the suckers so they remain intact.

Step 4: Slice off each of the legs by cutting parallel to the leg all the way back to the beak, taking a piece of the head with each leg. This gives longer, meatier pieces than cutting perpendicular to the legs.

Step 5: Fry the pieces in olive oil with a couple cloves of garlic and some salt. My theory is that this will further set the suckers, while giving a higher heat than the gentle boiling to further tenderize the meatier pieces.

Step 6: I'm not 100% sure on this, but I think a simple warm salad is the way to go on this one. I feel like marinating (like i did this year) turns everything slimy, and I think a nice crisp warm texture will be tastier. I think just tossing the hot octopus with fresh parsley, and a little lemon and garlic will be perfect.

Step 7: I hope this is the right plan, but there could be several variations after step 4, including barbecuing, cooking in sauce, or marinating.

RACKING IT UP

2011-11-04T10:45:00.000-07:00

In the past week, I finally finished my boat cover! It is now keeping the Bonnanz safe and dry, and looking quite spiffy if I don't say so myself. I'll need to post some pictures soon...

The next loose end on my list is the smoker handle and cover. Instead of jumping right into that like I should, I decided that I needed a little break from the sewing and started working on my garage a little bit. If I'm going to finish my list, I'm going to need some order in the old workshop, so I decided to build a few storage racks.

I am a hang your tools on the wall kind of guy, but I am sick and tired of creating a new board with nails every time I move, so i decided to start making some custom tool racks. My plan is to basically make some modular tool storage that I can move around as my preferences change, so one by one, I am making custom little racks for each of my tools. It's actually a really fun and relaxing thing for me to do when I have a little time on my hands. I've already made screwdriver, clamp, chisel, and hammer racks.

It takes an hour or two to make a rack, so I'm going to sprinkle these in with the other projects I'm trying to finish. The more organized I get, the easier the list will be to destroy. This weekend, the smoker cover begins....

KILLER KIELBASA

2011-10-26T12:23:00.000-07:00

So, I've made something like 50 pounds of sausage over the past year, and I've always thought it was a tasty and fun activity, but I never thought the end product was a huge leap beyond what I could buy in a store. That all changed this past weekend, when I made Kielbasa with my Dad. Kielbasa is an emulsified sausage that is smoked, then chilled after it is cased. I've never had anything like the homemade version. The emulsification was like a beautiful pink cake frosting. It was light and airy, and once it was cased and smoked, it kept an amazing light texture like I've never had in a store bought sausage. The final product was insanely juicy, tender, and delicious, and this will definitely be in my regular sausage rotation. I followed the recipe from Charcuterie almost exactly, except that I accidentally mixed all the seasoning together, and added it all at once, instead of at different stages, as the recipe called for. They were just a tad too salty, and I would cut the salt in the next batch to two TBS instead of three.

We also made some smoked garlic chicken sausages that are very good, but nothing real special in my opinion....

Here's a picture of the bliss:

PULLING A BETSY

2011-10-11T07:56:00.000-07:00

I haven't made as much progress as I'd like, but I am slowly getting through my list. I finally finished assembling and wiring my trailer, and my boat is now sitting on it, slowly filling with rain water. On Saturday, I went out and bought a bunch of really nice boat cover fabric, some sewing machine needles, and thread. I got everything set up, went to sew part of the boat cover together, and promptly broke the sewing machine. Apparently, nothing can sew the fabric I bought except an industrial machine. Luckily, we bought the sewing machine at Costco recently, so it will be returned, and my life will not be ended. Unluckily, I am now stuck with yards and yards of sewing that I must now do by hand. It's hard work! I taped some plastic shields to a gardening glove, and I can push the needle through the fabric wearing the glove, but it's gonna take a while. So... that's where I'll be for the next few evenings... sitting on the couch, getting my Betsy Ross on...

UPDATE

2011-10-04T11:15:00.000-07:00

Not a whole lot has changed in the past couple days. I was able to disassemble and dispose of my old tablesaw (I kept the cast iron portion to hopefully turn into something else). I started working on my trailer, but, sadly, I started putting it together upside down, so I'll have to start over. I'm hoping to tackle that beast tonight.

I also tried out the ping pong club nearby, and it was really cool! I've never seen such amazing ping pong players... It was a lot of fun and I'll definitely be going back next week...

PING PONG

2011-09-28T16:01:00.000-07:00

If you didn't already know, I'm a bit of a ping pong junkie. At my old job, we used to have a ping pong table out in the factory, where I would play with one of my co-workers every day. We got pretty good after a while, and I really enjoyed it. Ping Pong is actually supposed to be a really good workout - about half as good as running for the same amount of time (250 calories/hr).

When I changed jobs, I lost the chance to play, and went over three years without playing at all. I got pretty rusty, and missed playing. At my new job, I have access to a table again, and everyone seems to play at lunch. There are so many of us that we have to play doubles. It's a lot of fun, but I miss the fast pace of the one-on-one games that I used to play.

I just discovered a community ping pong center about 10 minutes from my house where they have 15 olympic style tables. The center is open to anyone on weekend nights for 5 dollars. I'm excited to give it a try and check it out. I know it's not a workout routine that will change my life, but it would be nice to have some fun and get some exercise at the same time... I also think it will be cool to see some professional players practicing and maybe pick up some new tricks :)

LOOSE ENDS

2011-09-27T20:05:00.000-07:00

It seems that I've lost my blogging momentum in a big way, but, I'm going to see if I can get started again. Between moving to Seattle for a new job and raising a toddler, I haven't had much time on my hands to pursue other interests, but I am hoping that can begin to change. Over the past year, I've added a few amazing tools to my arsenal. My dad and I completed our build of a custom offset smoker, I built my first meat cave, and bought a brand new Ridgid cast iron table saw. My new additions are really going to add a lot to my fun, but there is a small catch: over the past couple years, I've collected quite a few loose ends. Before I can really get to some new endeavors, I've got a bit of work to take care of. Here is my open ended list to remind myself:
- Assemble my boat trailer
- Make a boat cover
- Make a smoker cover and the last handle for the smoker
- Build a horizontal fishing rod rack
- Unpack and organize the storage area
- Add a padded top to the toy chest
- Finish and repair fishing rods and clean reels
- Re-finish and repair rowboat
-Once all this is finished, I want to organize my garage and build wheeled tool stands for my jointer, lathe, grinder, and air compressor.

When all this stuff is out of the way, I plan to move my interests along with the seasons: fishing and barbecuing/smoking in the spring and summer, and woodworking and baking in the fall and winter. I'm really excited to get going, and I'm going to do my best to keep writing about it.... wish me luck!

INVENTION

2010-11-22T14:48:00.000-08:00

Coconut topped chocolate covered chocolate chip almond coconut cookie dough balls.... You heard it here first... I'll post pictures if the next ones survive for long enough.....

HECTIC AND HAPPY

2010-11-22T14:29:00.000-08:00

It has been a hectic few months, and I haven't taken many pictures or written down my thoughts frequently enough. That doesn't mean that nothing is going on, though... in fact, being busier has spurred me to do more than ever. I am loving spending time with my wife and daughter more than anything, and am more tired and more happy than I have ever been in my life.

Here are some of the non-family highlights that come to mind at the moment....

I'm almost done with my first semester of grad school at Cal State Fullerton. I have a midterm and a final for my math class in the next three weeks. The class has been really great and has definitely helped me to not only catch up on math that was shaky for me, but has extended what I already knew quite a bit. We started with differential equations, then went to linear algebra and complex analysis. These three topics were covered in my undergrad, but they were treated as separate subjects. The class I'm finishing up has combined these three topics, which was new to me... So instead of just solving a differential equation, now it is a matrix differential equation involving imaginary numbers. I think I'm still not there with combining all three together, but my understanding of each individual topic has definitely vastly improved through the combination.

On top of the math class, I started a robotics project worth two courses of credit. I am using a lego mindstorms kit with a gyro sensor, and am designing, building, and programming a two-wheeled balancing, maze solving robot. I am writing my own code in a program called "RobotC", which is basically C-Programming with a few add-ons. The technical term for the robot is an "inverted pendulum"... it's basically a miniature segway. I'm very proud to say that I've finally gotten the robot to stay standing until the batteries run out, which was not an easy task. I ended up using a double P-I control scheme, taking data from both the gyro sensor and motor encoders to balance the robot. It was surprising to me how much the data from the wheels mattered. I could not get the robot to balance using data from the gyro sensor alone, which was very counter-intuitive to me. Here's a quick video of the robot balancing...

The other thing that I am really excited about right now is the homemade smoker that my Dad and I are building. It is made from 3/16" steel... the grill is 20" around and 24" long, and the firebox is 12X17X14". I'm really looking forward to the food that is going to be coming off of this monster, but I'm equally enjoying building it. I will definitely be posting some pictures as soon as I can... My dad is really, really good at metal-working, and I seriously think this could very well be the highest quality smoker ever built.

That's it for now.....

SHOWDOWN

2010-10-27T12:26:00.000-07:00

After letting my citrus rinds steep in everclear for four weeks, I finally got to make my first batches of crema di tangellocello and crema di limoncello.

I started out with the tangello liquor, and made a mixture of 25% alcohol, 25% sugar, and 50% cream. I was disappointed in this mixture because it froze hard and it was very, very strong... too strong...

After taking a few days to think about it, I made a syrup of 50% water and 50% sugar, which I added to the tangellicello until it tasted better. It is now delicious! The only problem is that the tangello flavor is a bit milder than I would like it to be, (because of all the doctoring) and the mixture freezes enough that it can't be poured right out of the freezer...

With a little experience under my belt, I adjusted my recipe for the lemon liquor. For my second attempt, I made a mixture of 50% sugar, 25% whole milk, and 25% heavy cream. The total came out to right around seven cups. I slowly added this mixture to the liquor until it tasted right... For 1.25 cups of lemon alcohol, I used about 5 cups of milk mixture....
This one came out just right! The citrus flavor is strong, the sugar counteracts the harshness of the liquor, and there is just enough of that lovely, warm, boozy glow...

Here is a more detailed run-down of the process... I'll give proportions for a full bottle of everclear:

Step 1: Strain the rind out of the liquor.... You may have to pour some of the liquor back into the bottle to get all the rind out...

Step 2: Place the strained rind, along with two vanilla beans, 8 cups of Sugar, 4 Cups Heavy Cream, and 4 Cups Whole Milk into a large pot. Heat gently until the sugar dissolves completely... If you rub the liquid between your fingers, you shouldn't feel any granules....

Step 3: Strain any solids out of the milk mixture.

Step 4: Add the milk mixture to the liquor slowly. Taste as you go to make sure you don't over-dilute your liquer...
Step 5: Freeze and enjoy!

I thought that there would be a clear winner between the lemon and tangello flavors, but I have to say, that I really like them both in their own way. Properly made, I think the tangello flavor would be every bit as good as the lemon...

CELLIST

2010-10-14T21:19:00.000-07:00

About three weeks ago, I started an excellent experiment. After trying my Aunt's Limoncello, I thought it would be interesting to try making a new drink in the same style, but with a little twist. I decided that tangerinicello would have to be good, but, unfortunately, tangerines are not available right now. Instead, I picked up some tangellos, and will be attempting a surely brand new flavor, tangellocello. Just for the sake of good science, I decided to make some old school limoncello as well, so that we'll have a control to compare the new flavor to... wink, wink.....

This whole limoncello thing always seemed really complicated to me for some reason, but I was happily surprised to find out that it is actually quite simple. Buy a bottle of everclear from the liquor store and soak the rind of 10 citrus fruits or so in it for 2-8 weeks.... I used 1/2 a bottle and six fruits for each flavor.

I grated the zest from the lemons and tangellos, and got about 45 grams by weight for each.

This went into bottles with 1/2 of a 750 ml bottle of everclear. After something like 40 days, I'll strain the rind out of the alcohol and mix in some cream and simple syrup... at that point, the citrus showdown will begin....

HOW TO EAT

2010-09-21T21:05:00.000-07:00

It's been a while since I've posted here because I've been so wonderfully busy with work, school, and my beautiful wife and daughter, but this past weekend, we took a break from life by visiting my aunt and uncle on Catalina Island.

We had a great time, but that's not what this post is about. This post is about eating... not so much the food that we ate, but the style of eating that my family partakes in. I think that modern Americans have lost something very significant in the hurried style of guilty eating that seems to be the norm. Spending time with my family, eating meals like my grandparents ate remided me that there is a whole lot more to a meal than flavor (not that there was any shortage of that).

A truly excellent meal is not only about eating good food, but it is about creating the right atmosphere and mood to enjoy that food properly. First and foremost, I believe that each person who is going to eat the meal should take some part in creating it, and should taste and sample liberally along the way. To me, the most important aspect of this is that it helps to build anticipation, and gets the proper mood started. The more work that goes in, and the longer the meal takes to prepare, the greater the excitement and anticipation will be.

Once the meal is well on its way in the kitchen, an apertif should be enjoyed. This gets the digestive system started, loosens tension, and sets the mood for a relaxed, liesurely meal. My favorite so far is Crema di Limoncello...

A little while after the cooking, sampling, and apertif have taken place, the meal can finally begin. There are four elements to the meal that I think are important. 1) The flavor needs to live up to the anticipation that has been building. Simplicity and freshness usually accomplish this 2) There should be at least three dishes 3)There needs to be an endless supply of french bread for dipping. 4) There needs to be at least one dish that can be eaten with the hands. A fork and knife do not allow the proper level of intimacy with your food, and you have to eat something with your hands to really get in the spirit of a good meal. The main portion of the meal should be liesurely and relaxed and there should be far too much food for anyone to finish.

Following the main meal, its always a good idea to serve fruit and/or nuts. Fruit and nuts are light and refreshing, and will eliminate the heaviness that comes with an extravagant meal. Again, liesure is key. Everyone should lounge around the table, picking at the fruit as they desire.

Following the fruit, coffee and dessert are essential. The dessert should be simple and not overly rich or heavy. The coffee should be strong. This would also be a good time for a digestif or after dinner liquer to further aid with digestion.

A meal like this, if done in the right spirit, should take at least an hour to eat. Be prepared - an after-meal nap is pretty much inevitable.

Now, I know that this whole thing sounds crazy and excessive, but in reality, it is not. Just because the meal is extensive does not mean it is unhealthy. Fresh, natural ingredients are key. Also, a meal like this is best served in the late afternoon so that only a very light dinner (if anything) is needed afterward.

I think everyone should give a meal like this a chance. It is probably something best done on a Saturday or Sunday afternoon, but I guarantee that eating a meal the way my grandparents ate will leave you feeling whole and happy through and through.

DAY ONE

2010-08-29T07:12:00.000-07:00

The starting shot has been fired, and school has taken off at a gallop. I'm really grateful that I took the time to do some review before the class began. I was at least able to understand what the teacher was talking about during the first day of class. The first session was a "review" of what I'm supposed to remember from my undergrad years, but it went well beyond everything I reviewed or remembered. It basically summed up an entire semester of differential equations in 3.5 pages of notes.

After about 10 hours of studying on Friday and Saturday, I feel like I can do most of what I need to do, but I still get stuck because of basics that I have forgotten or never learned. My biggest achilles heel is integration. I can do the easier integrals, but anything beyond the basic techniques throws me off.

Almost all engineering courses, at their core, are pretty much just applied math. I am hoping to use this math class to reset myself. If I can really learn this stuff, the other 9 classes I'll be taking will be much easier.

Tomorrow's class is going to be more "review", going into second order differential equations. On Wednesday, the "real" material will begin.

I'm thinking that maybe my cooking interests should shift to the finer points of coffee for a while...

TOMATOES VS TOMAHTOES

2010-08-15T20:21:00.000-07:00

I've always felt that some tomatoes were better than others, but, a new realization has dawned on me that there is a drastic tomato conspiracy going on. It all started with this... our first home grown tomato.

We ate it with some good salt and olive oil, and it was pure heaven... like the essence of summer had been packed into every delicious bite, and I thought, "man, this is one tasty tomato!" I went on with my life, though, not really giving it another thought... until my aunt came to visit.

It just so happened that we had a ripe tomato on the vine, and some heirloom tomatoes we had bought from the grocery store. When my aunt pulled out a bag of cherry tomatoes she had just picked up from a farmer's market, it was clear that a taste test would be required. We cut the tomatoes up and got out the olive oil with some finishing salts...

The home grown tomato is on the left, the heirloom from the store is on the right, and the cherries are in the back. The differences were shocking, and the decisions were easy...

The cherry tomatoes were the best plain eating tomatoes. They had just the right amount of sweetness, but still had that distinct tomato"ness." Salt and oil were just a distraction on these, and actually made them taste worse. They're winners for needing nothing but themselves to be perfect.

The home grown was my favorite, but only with olive oil and salt on it... Don't get me wrong, it was great by itself, but not much of a match for the cherries. With the oil and salt, though, it was a whole different story. I really can't think of much else that would taste better, short of having two.

The store bought tomato was just sad. It was watery, and had no tomato soul. It was hardly a tomato at all... it was clearly a tomahto, and it made me scared for the fate of tomatoes as a whole. The farmers and grocery stores that sell these phonies should be ashamed, and should be required to label their fruits as tomahtoes to avoid any confusion.

This whole taste testing experience really got me thinking, and has opened my eyes to the underground world of real tomatoes. I am very interested in this all these tomatoes that I have been missing, and am looking forward to exploring all the new varieties that I can get my hands on...

RE-LEARNING

2010-08-13T17:12:00.000-07:00

I graduated from college with my Bachelor's degree over 5 years ago, and really haven't used most of the math and science that I learned. Since I'm jumping back into school with a math class, I decided I should brush up on all my old classes so that I at least have something to start with when I walk through that classroom door. That's why I bought these:

At this point, I've gotten through the beginning Calculus book. I took the corresponding course over 8 years ago, but I was suprised at how quickly it all came back.... It was actually kinda fun! I'm really enjoying learning things because I want to, and not because I need to learn them for a class.

The biggest thing I took away from my beginning Calculus review was that Calculus has everything to do with rates of change. It's actually really cool... The classic example for calculus is a ladder. If the bottom is moving away from a wall at a certain rate, calculus and some trigonometry will let you figure out how far the top of the ladder is moving down the wall.... You can also use calculus to find volumes of things, which is also really cool... it is where many of the equations for volumes of odd shapes actually come from, and it is really interesting to see how people came up with a lot of the equations I use all the time....

Next up is the advanced calculus book... I'm hoping to at least get through that before I start school a week from Monday... wish me luck!

ENTER NERDY

2010-08-01T10:36:00.000-07:00

Ever since my wife and I had our baby, I've turned to cooking for entertainment. I am usually not happy if I'm not creating something that is a challenge to me, and I've found just what I have needed to satisfy my restlessness in barbecue and charcuterie. These things are great because they let me hang out with my family and give me some elaborate little challenges to conquer at the same time. Unfortunately, cooking fatty meats is not the healthiest of hobbies, and so, I often feel guilty about pursuing my passions.

I think things will be balancing out a bit more in the next few weeks. I'm going back to school for my Master's in mechanical engineering, with a focus on robotics, and am going to be very, very busy trying to learn new things. I think this is going to be good for me... It will give me some serious challenges that will keep me occupied without the use of food, while still allowing me to spend a lot of time with my family (quietly).

I've talked before about how this blog is interesting to me, because it gives me a timeline of my hobbies and interests... In three weeks, that timeline is likely going to have a big kink in it. I'm sure I'll still tackle some exciting meat projects from time to time, but, I am also interested in attempting to use my blog to help me retain the things that I am learning in school. I'm trying extremely hard to approach school with a new attitude... one where I study and learn because I am interested in the subject, rather than just trying to pass the classes.

I plan to use my blog to help me record my revelations and thoughts, or maybe even explain some things to myself that I have a hard time understanding. In short, it is probably going to get real mathy and nerdy around here, real fast...

MORNING BLISS

2010-07-31T13:33:00.000-07:00

Sometimes the little things in life are what matter most. For me, breakfast sausage is one of those little things. I ordained my sausage stuffer by filling it with ground pork, sage, garlic, and ginger, and creating 3 feet of pure joy. It was a huge success, and I am now hopelessly hooked on homemade breakfast meats. I used the recipe for breakfast sausage in the book, "Charcuterie." It was just right, except that I overdid the salt a little tiny bit. The recipe was for 5 pounds of meat, and I used 2 pounds 4 ounces. I just halved the recipe instead of figuring out the exact proportions, which is probably why the salt was a bit heavy.

Here's my 2.25 pounds of diced pork butt, fresh from the freezer. Sage, Garlic, Ginger, Salt, Pepper, and Chile di Arbol were minced together and added to the pork...

Here's the whole setup: kitchenaid mixer with paddle attachment, meat grinder, sausage stuffer, frozen bowl, and ice cold meat...

Once the meat was ground and mixed, it took less than five minutes to stuff it into the casings with my new sausage stuffer... It was like a meat fountain.... amazing!!! The new tool really makes the whole sausage making ordeal quick and easy, removing the most tedious part of the process.....

I cooked the sausages very gently with a little bit of water in the pan...

Once they were cooked through, I cranked up the heat and gave my little babies a nice tan...

And here they are... moist, tender, flavorful.... a breakfast sausage like none I've ever had before...

Notes for next time? Less salt, more Chile di Arbol.... I used 1/2 tsp in this recipe, and would bump it up to 3/4 next time... the chile gives a nice slow, back of the throat heat that is just perfect in the morning....

I challenge anyone to come up with a better way to start a weekend... It's just not possible as far as I'm concerned.

WORM PROBLEM

2010-07-17T09:02:00.000-07:00

So, If you read my post about sausage, you might have noticed that I was less than pleased with the kitchenaid sausage stuffer attachment.

The reason that I don't like using the meat grinder for stuffing is that it uses a worm gear (A) to move the meat through the device.

If you're grinding larger, slightly frozen chunks of meat, this is perfect, but when it comes to the soft, delicate sausage meat that we want to stuff in a casing, it runs into trouble. Because the meat is so smooshy, it compresses, and when you try to push it into the worm gear, it doesn't get grabbed and moved along like a chunk of meat would. It gets smashed and sticks and fights back in pretty much every way it possibly can. In addition, the meat I was so careful to grind just right gets smeared inside the gear, all along both interior surfaces. This is not good. It is a pain in the butt, and kinda takes the fun out of sausage making, turning it into a holiday activity that is only done every other year or so.

That's why I decided to buy this beauty... a vertical sausage stuffer.

I want to look at sausage making as something fun and exciting, and not as a chore. I'd rather focus on flavor and quality than fiddle with the whole worm gear meat smashy business. With this stuffer, you pack all the meat into the cylinder (up to five pounds for the model I ordered), you put a plate on top, and you turn the handle. Just like that, the meat comes out the tube at the bottom. I like this because it is simple. It's like a super soaker made for meat! The steady pressure won't smear and smash the fragile meat mixtures, and you get a constant, even stream of sausage.

I know this thing is a little bit overkill, and will probably never pay for itself, but it makes up for all that in awesome. It is also one of several key pieces to accomplishing my goal of making a salami from scratch. The next piece of the puzzle is a curing chamber with temperature and humidity control... more about that another day... in the meantime, I need to hone my skills on some fresh and smoked sausages...

PUTTING THE "HAM" IN HAMBURGER

2010-07-11T08:11:00.000-07:00

Why's it called a hamburger if there's no ham in it? Today, we had some family coming over, so we decided to make a hamburger that actually had something to do with ham. I chose to grind the meat myself to make sure it was exactly what I wanted. The pink ground meat at the store has all the fat smeared into it, and just can't compete with properly ground, fresh meat. When the store ground meat is cooked, all the fat drips right out of it, but home ground meat retains its moisture because the fat is in tiny chunks that can hold on.

I used about 5.25 pounds of chuck roast to 1.25 pounds of pork shoulder, along with 3 Tbls Seasoned Salt, 2 Tbls Worcestershire Sauce, and 2 Tbls Fresh garlic.

I diced all the meat, mixed in the seasonings, and put it in the freezer for two hours to firm up for grinding. The time in the freezer is essential because it allows the grinder to cut the meat, rather than smash and tear it. After grinding, I mixed the meat a bit with the paddle attachment of my mixer, divided it into 1/2 pound balls, and got to patty making.

I broke each ball in half, folded a slice of american cheese (no other cheese can achieve quite the same liquidy texture as good old american), and sandwiched it inside the middle of each patty.

Here they are completed, with their secret cargoes of cheese...

Then, it was off to the barbecue to cook over medium indirect heat for around 30 minutes. These burgers were so thick that, had I cooked them over the coals, they would have burned on the outside, but been raw in the center. I moved the patties around carefully to make sure that they all got the right amount of heat and browning.

Here are the hammies right after being flipped. As the cheese in the center of each patty begins to melt, it liquifies, seeps through every nook and cranny of the meat, and comes oozing out like lava from heaven.

I topped the patties with more cheese and cooked them to a final temperature of about 160F.

We served the patties with bacon, avocado, and all the usual fixuns...

I think these were the best burger patties I have ever made. I'm definitely a fan of the porky hamburger, and will not be going back to the all beef patty if I have any choice in the matter. The meat just had a great flavor to it that you can't get with beef alone.

The only thing I would change is the cheese. I thought that american would be perfect since it would liquefy so well, which it did, but something about american cheese with such a premium patty was not quite right. These things deserve a higher class of cheese... possibly something a little milder that will give some nice creaminess, but not mask the taste of the meat too much. .. maybe a gouda or a brie? Anyhew, the american was delicious in its own way, and I have no regrets.

These patties were a hit, and I plan on fine tuning them a bit, but I think I've finally got the burger I've been looking for... all I needed to do was put back the ham.

UBERLINK

2010-07-04T21:43:00.000-07:00

Sausage happened today, and it was no accident. I've never made sausage before, so I recruited an extra set of hands for the project. If you plan on making some sausage of your own, I highly recommend getting a little help. With beginner's equipment, sausage making alone would be next to impossible.

I chose to make Roasted Poblano Sausage for my first attempt.... Here is how it went...

The day before, I diced four pounds of pork butt, and added the spices. We used oregano, cumin, fresh garlic, salt, paprika, new mexico, and chipotle chile powders....

Mix it all up real well...

This next part is critical... before grinding, the meat should be partially frozen. I put the chunks into the freezer for about an hour and a half, and it was just right. This will ensure that you are cutting your meat, rather than tearing it. It is important to cut the meat and to keep everything ice cold if you want a good texture... Grind the meat into a bowl set in ice..... and resist the temptation to eat it then and there.

Once the meat was ground, we added diced roasted poblano peppers, cilantro, and ice water. The whole mixture got mixed by the kitchenaid paddle attachment until it was sticky enough to bind together. This is where some fun came in... we fried a few bits of sausage to check for seasoning, and it was delicious!

All this time, the hog casings were soaking in lukewarm water. We rinsed them very well, then slid one onto the kitchenaid stuffer attachment, tied a knot in the end and got stuffing. I have to note here that the kitchenaid sausage stuffer is a piece of garbage. The grinder is great, but for anything more than extremely occasional use, the stuffer is a real chore. This is where the help of my awesome assistant/photographer came in. With Mercurystate's help feeding the meat into the stuffer, and over an hour of back and forth tugging, we managed to create this beautiful work of porky art...

Which we then twisted into links....

smoked over indirect heat....

and crisped over hot coals...

CLICK ME, CLICK ME!!!!

Notes for next time? Buy a real sausage stuffer, make sure the sausages are extra spicy, and prick each link so that they don't explode on the grill. Other than that, these things were a huge success. The texture was excellent, the casings had a nice snap to them, and the flavor was just right.... even my wife, who has a long-standing feud with stuffed sausages, had to admit that these babies were "taaaastaay."

I definitely have a new favorite pasttime to add to my collection.

SUMMER PIE

2010-07-02T17:59:00.000-07:00

Well, it turns out that, thanks to the pioneer woman, the easiest dessert you could possibly make is a blueberry pie. I have never made a blueberry pie before, and was totally and completely shocked by how simple and delicious it can be. You can make it more complicated if you want to make your own crust, but in this case, I needed a quick dessert, and didn't want to put in the effort to make a crust from scratch, so I just bought one at the grocery store.

To make the pie, you put the bottom crust in a pie pan and toss 2-3 pints of blueberries with as much sugar as you like and 2-3 Tablespoons of flour. Pour the blueberries into the bottom crust, add a few pats of butter and the top crust. Make some vent holes in the top crust, and bake for 45 minutes or so at 400F.... and voila... like magic, you have one of these....

Next time, I think I'm going to add a little lemon juice and zest to brighten the flavors up a bit more... but all in all, the work to deliciousness ratio of this pie is sky high!

HELLO NORDELLO

2010-07-01T21:18:00.000-07:00

Thanks to my Aunt, a global bucket, and a whole lot of stinky fish heads, I finally was able to cook an entire side dish from something I grew myself! When I checked my Nordello pepper plants the other day, I found seven giant peppers, and decided it was time to go for it.

I picked the peppers....

Sauteed them with a little oil, salt, and garlic...

And took that first glorious bite of self sufficient deliciousness

The peppers were sweet with a buttery, silky texture, and were well worth the wait. With all the anticipation and waiting, I feared they would be a let down, but these peppers were far from it.

I'm still waiting for the day I can make an entire meal from vegetables I grew, but this will do quite nicely until then...

GET FLANKY

2010-06-27T08:30:00.000-07:00

I've never tried it before, but I grilled some flank steak today... it was quite fantastic. If you want an easy, low maintenance cut of meat, this is it. Not quite as tender as tri-tip, but really flavorful and very fast to prepare. If you feel like barbecue, but don't want to put in a whole day of work... give flank steak a try and you won't be disappointed.

I rubbed the steaks with horseradish, garlic, and olive oil, then barbecued them over very high heat. After about 4 minutes a side, they were medium rare.

After a 10 minute rest, I sliced the steaks across the grain, and sprinkled them with a bit of sea salt.

French rolls were then piled high with horseradish and the meat. I also grilled some mushrooms and potatoes that we tossed with baby greens and coated in a lemon-dill vinaigrette. It was an excellent salad, but the leftover vinaigrette was even better on the meat along with the horseradish. The lemon and dill were fresh, clean flavors that just added that extra little something that made this especially tasty.

Flank steak is definitely on my radar from now on. With a cooking time of only 8 minutes for a feast like this, its work to taste ratio is off the charts...

RUBADUB

2010-06-26T10:22:00.000-07:00

My wife and I have come across a rub recipe that is pretty much always good, on just about any cut of meat, especially pork. It is an anise-garlic rub, and goes a little something like this:

Combine the following in a small bowl:

3 Tbls Olive Oil

2 Tbls Ground Anise Seed (I use a mortar and pestle to grind them)

1 Tblsp Minced Garlic

1 Tblsp Anisette Liqueur

2 tsp Kosher Salt

2 tsp Ground Black Pepper

In this case, we cooked a pork loin, but you can really adapt this to pretty much anything. I brined this pork loin in 1/4 cup salt, 2 Tbls Sugar, and enough water to cover the top of the pork in a gallon ziploc bag. If you do the brine, its best to get the pork in there for about 8 hours, but even half that time makes a difference.

Rinse and dry the meat, then heavily coat it with the rub (I think I doubled the recipe for this pork loin...), then let it rest for 30 minutes or so at room temperature, while your coals are lighting.

Place the pork over direct medium heat, and turn it every 5-10 minutes, until it is brown all over. You want to cook the pork to about 150F in the center. If the meat is getting too dark, move it away from the coals to finish cooking over indirect heat. Depending on the size of the meat, it should take 45-90 minutes or so...

Let the meat rest for at least 5-10 minutes, then slice it into 1/2" medallions. If you like, you can add some olive oil to any leftover rub, and drizzle it over the meat.

I love this recipe because, with a little planning, it is totally doable on a weekday. Something that tastes this good on a weekday is almost a crime...

THOUGHTS AND IDEAS

2010-06-25T12:38:00.000-07:00

I heard something on the radio the other day that really made me think. China has had a one-child per family policy for some time now, which I always thought was strange and horrifying, but I never really gave it more thought than that. Here's the part where my mind blew... If you think about the children of the first generation of only children, you'll realize that their parents had no brothers or sisters... If you think about what that really means, you'll realize that after just two generations, Aunts, Uncles, and Cousins do not exist! Of course, I'm sure that lots of people can get away with having more than one child, but the idea that a country could push extended family nearly out of existence is terrifying to me.

On a completely different note, I think everyone should go to http://www.ted.com/ and watch a talk that sounds interesting to them. Just about every subject is covered, and I think there is something for everyone. I never cease to be amazed and inspired by the ideas and information that I discover on that website. There is a link on the right side of this blog, but I think everyone should watch this video, which I found completely fascinating and important:

Aditi Shankardass: A second opinion on learning disorders Video on TED.com

I also thought these two were really interesting:
Pattie Maes and Pranav Mistry demo SixthSense | Video on TED.com

Keep in mind that this one is from 2006...the first TED video I ever saw, the one that got me hooked....
Jeff Han demos his breakthrough touchscreen Video on TED.com

THE HOGFATHER

2010-06-20T21:25:00.000-07:00

My idea of the perfect day is spending time with the people I love, and waiting all day for a few bites of perfect, juicy, tasty meat. That being said, my first Father's day was a huge success! I spent the whole day hanging out with family and smoking some pulled pork on the barbecue.

The pork preparation began at 10:30 in the morning... I massaged a gorgeous 4 pound pork shoulder with a blend of paprika, kosher salt, new mexico and chipotle chili powders.

I tied the shoulder up with some kitchen twine to help it hold its shape, and let it rest for a good 30 minutes while the coals got going. Once things were properly heated up, I added some mesquite chips and the pork to the grill.

With the pork over a pan of water and very low indirect heat, I checked the meat every hour, and let it cook for about 7 hours.. adding a few coals and adjusting the vents every now and then to maintain the temperature. It cooked to about 180 degrees in the center.

This is what it looked like about two-thirds of the way through cooking:

and here it is fully cooked, before shredding...

Now, I know the meat might look a little burned in the pictures, but I assure you that it was far from it... The black crust that you see is what defines real barbecue... it's called bark, and I think it is the tastiest thing on the entire planet... its kinda like crunchy, smoky, caramelized, bacony heaven. The bark is not only delicious, but it helps contain the deliciousness inside the pork shoulder.

If you click on the pictures and view them full size, you can see where little rivers of bliss have broken through the crusty bark!

From this point, the meat rested for a bit, was shredded, and had some tangy barbecue sauce added to it... We served the meat with coleslaw on a Kaiser roll, and red chard on the side... it was to die for! The only critique I can come up with is that we could have chosen a better bun: the kaiser rolls were a little dry... and something a bit moister and fluffier would have been just the ticket.

In all honesty, this was some of the best tasting meat I've ever eaten. I think the chard, coleslaw, bun, plate, and fork were all just distractions... I would've eaten this meat straight from the grill with both hands tied behind my back if it was my only option.

I think this Father's day thing is really going to work out well for me...

FIRST HARVEST

2010-06-13T20:53:00.000-07:00

We awoke a few mornings ago to find this in our garden....

I took a closer look and found that some kind of dastardly creature was so rude as to steal half the tip of our strawberry and eat it. I decided that the we couldn't afford to lose any more of our prize strawberry, and promptly picked it and cut out the eaten portion... leaving this:

I ate my half in two bites... the first bite was like no strawberry I've ever had. I can't quite explain it, but it just had a strawberry essence that must have come from the freshness, and was just perfect. The second bite wasn't quite so magical... it was actually downright sour. I think the strawberry should have ripened for another day or two, but it wasn't to be... We've got another one turning red now, and I'm definitely going to push it to the edge before picking it.

Our garden is really picking up some steam these days... the Nordello peppers have started popping up, and so have the poblanos... and just this morning, I noticed our first tiny tomato. This is all so exciting, considering that no plant other than a cactus has ever survived my care....

CHOCOLATE LOBOTOMY

2010-06-07T23:43:00.000-07:00

My wife's dessert of choice is a brownie... not just any brownie, though, they have to be really goopy and undercooked. Quite frankly, with egg in the batter... this is a little bit gross. We happened on a discovery today that may be the beginning of a new dessert era. Called chocolate cobbler, or hot fudge cake, this creation has it all... fully cooked, crispy, chewy, and goopy... all in one glorious dish! I don't think the recipe we used is THE recipe, but I think it is definitely on its way. It had the goopy and the cakey part, but could have used more chewy and crunchy.

I thought the baking process was really interesting. It started with a thick layer of batter that was spread into the bottom of a baking dish. This layer was then covered with a dry sugar and cocoa mixture.

Some hot tap water was poured over the top of the whole thing, and it went straight into the oven, with no stirring.

This was the result... a nice, moist, cakey center, a pretty good upper crust, and a liquidy, oozy, rich chocolate sauce under it all.

This is a definite keeper, but next time, I plan on trying a different recipe... one that will hopefully give a bit more crunchiness and chewiness to the whole thing...

This is the last thing I remember seeing... When I regained consciousness, all the chocolate was gone, and I had the strangest feeling in my stomach....

LINKAGE

2010-06-06T22:15:00.000-07:00

For dinner tonight, I made some Farmer John Hot Links (Louisiana Smoked Sauasage) (WHAT! FARMER JOHN??? SERIOUSLY??) I really liked them. They were just the right amount of spicy, had a really good snap to them, and were plump and juicy. I find it hard to imagine a situation where I'd rather have a hot dog than one of these puppies. Of course, one day when I have more time, I completely plan on making my own version... but until then, these will do nicely...

I charred the links over very hot coals, then put them in steamed white buns. I steamed the buns in wet paper towels for 2 minutes in the microwave. (WHAT! MICROWAVE?? WHO ARE YOU??? FIRST FARMER JOHN, AND NOW THIS??... I swear there's a good reason... keep reading) In most situations, this would be over done, as the bread comes out a little chewy, but this is exactly what I want in a bun. The little extra bit of chewiness from the microwave helps the otherwise delicate buns hold together under the extreme pressure of a plump dog and its toppings. (I used to be big on toasting the buns over the coals, but got tired of being plagued by the dreaded "disintegrating bun syndrome")

Speaking of toppings, a little sour cream was incredible on this... the coolness of the sour cream went perfectly with the spiciness of the links. Next time I'd like to try having these in sort of a "Martha Stewart style," as they call it at Pink's hot dog stand... that would be one of these hot links topped with saurkraut, 2 slices of bacon, and drizzled with sour cream... Some grilled onions and mustard couldn't hurt anyone either...

I'm just glad I didn't have any bacon or saurkraut at home, because this meal could have easily spiraled out of control... This post would have been named uberdog, and I'd be apologizing to my poor little artery friends yet again... maybe next time!

MITER SLEDDING

2010-06-05T12:21:00.000-07:00

Yesterday, I built my miter sled, and it works like a charm. I needed to cut some 45 degree miters for the toy chest I'm building and decided to do it right. Here is a picture of the jig. The whole thing slides on two runners that fit in slots on the saw table. The two fences are at 90 degrees to each other, which means that if I cut one side of a miter on the left, and the other on the right, I will always get a nice 90 degree corner. I also added a little clamping fixture which holds the work piece in position while it is being cut. This allows me to keep my fingers well away from the blade, and ensures that my cuts don't drift or shift as I push the sled.

I really like the little hold down clamps on this sled, and plan on incorporating similar clamps and a flip stop on the crosscut sled that I already have...

ELEGANCE AND MEAT

2010-06-04T12:12:00.000-07:00

We had to go to Whittier for a doctor's appointment yesterday, and on the way home, we followed up a tip on an awesome Italian market, where I had one of the best sandwiches I've had in a long, long time. This market sold imported Bresaola, Coppa Seca, Prosciutto, and Sharp Provolone... all of which went onto the sandwich they made for me. My only regret is that I should have cut back on the standard toppings to let these fine meats have the center stage they deserved... the mustard, peperoncinis, etc, masked some of the subtle flavors of the meat Next time, I'm going for meat, mayo, tomato, and a little lettuce. Also, I loved the flavor of the sharp provolone, but it, too, took away from the meat. Next time, I'm going to inquire about bufala mozzarella, which would just be completely ridiculous.

We also got some sliced meat to bring home... My wife and I both decided that the Coppa Seca was our favorite. Here are a few pictures of the cuts in our fridge so that you can see what we're talking about...

This is Bresaola. It is a cured beef top round, and has a texture similar to prosciutto, except leaner and meatier. This is my second favorite cured meat.

This is the Coppa Seca. It comes from the portion of the pig that is just forward of the tenderloin, over the shoulder. This was our favorite cut. It falls somewhere between prosciutto and bresaola, in that it has some nice meatiness to it, but isn't too rich, either. I like that the fat is incorporated within the slice, instead of on the outer edge, like prosciutto.. it gives you a more balanced fattiness in every bite.

We also got some Salame, which deserves an honorable mention, although, in my opinion, the art form that is Coppa cannot be contended with... This salame was some of the best I've had, with really tasty seasonings, and just the right amount of acidity.

Our dinner last night made my already great day. We had Garruch di Pumarole (which deserves its own blog post), with a side of these incredible meats and a little Chianti.... The world suddenly just seems so right. One day, I hope to make all three of these delicious works of art on my own.... but until then, I plan on doing lots of research ;)

RATCHET UP

2010-06-03T07:30:00.000-07:00

In order to do a better job on my woodworking projects, I've realized that I need to spend about 50% of my time in the garage making jigs and helpful devices that are easily adjustable and re-usable. I already built a crosscut sled for my table saw, which allows me to make perfectly square 90 degree cuts very easily. Next on my list is a miter sled, which will allow me to make perfect 45 degree cuts every time.

Every time I make something like this, my work becomes a little bit more accurate, and I have new options available to me that don't require a whole lot of effort. Each time I finish a project from now on, I plan to build something for my garage before beginning a new project. In this way, I should be able to gradually improve over time, while making my time in the garage more satisfying and less frustrating.

Here is my current wish list:
Miter Sled
Adjustable Grinder Table for better sharpening
Socket Organizer
Wrench Organizer
Band Saw Rip Fence
Band Saw Miter Gauge
Workbench Tail Vice

BOOKSHELF

2010-06-02T07:43:00.000-07:00

I made a bookshelf for our baby's nursery, and it really reminded me why I like woodworking. Thanks to some of my cool new tools, the project went very smoothly, and was the most satisfying thing I've built in a long time. I made the bookshelf from 9" whitewood boards, and rabbeted the joints and the back.

Here's a picture of the corner joints...

And here's the finished cabinet, installed and filled with goodies...

The next woodworking project is a toy chest, which I'm about 1/2 way finished with...

THIS LITTLE PIGGY WENT SOUTH

2010-06-01T10:29:00.000-07:00

I decided to make some Chile Verde to make this Memorial Day feel like a holiday, instead of blending in with every other day. My wife requested Chile Verde, and my brother has been asking me to post the recipe for a while now.... so here it is! (I have to confess, this recipe is not my own, but it sure is darn tasty!)

First things first... Put two big handfuls of hickory chips in a bowl of water to start soaking.

Start with a 5 pound pork shoulder. Give it a little massage with: 1 Tbs Kosher Salt, 2 tsp Pure Chile Powder, 2 tsp Oregano, 1 tsp Granulated Garlic, and 1 tsp Cumin, then wrap it in plastic wrap and let it rest for 30 minutes or so on the counter. This would be a good time to get about 30 coals lit in your barbecue.

Once the coals are hot, move half of them over to the opposite side of the barbecue, and place a pan of warm water between them. We're going for even, moist heat, and this should do the trick. If the coals are looking a little meager, add 4 or 5 per side.

Drain the wood chips and put them on the two piles of coals. You don't want to spread them all out, which can lead to flames and bitter soot. Instead, place the chips in little concentrated piles so that they will smolder. Quickly add the pork over the water pan, and close the lid. I leave the top and bottom vents halfway open, which keeps my barbecue right around the 350F range...

Don't touch anything for 30 minutes. Don't open the lid. Don't even peek. This is a good time to make the sauce....

Puree 8 Tomatillos, 1 (7 oz) can Green Chiles, 4 Cloves Garlic, 1 small Onion, 2 tsp Oregano, 3/4 cup Dark Beer (Like Modelo Negro or Bohemia), and a fresh chile, depending on the heat you're looking for. I used half a Serrano, which seems like a good compromise if you have folks who don't like things too spicy. Pour this mixture into a foil pan, then you can go ahead and crack open the barbecue.

This is what you should see....

Resist the urge to stand there and admire your creation. To avoid losing all your heat, you need to work quickly. Plop the pork into the pan of sauce, cover it with foil, add a few coals to each pile, and slam the lid back on as quickly as possible. Come back in an hour, rotate the pan 180 degrees, add some coals, and leave for another hour. Continue this process until the pork hits 190 F in the center... It should take 2-3 hours if you've got the temperature right.

Crack open the foil, and squeal with delight if no one else is around to laugh at you.

At this point, you should remove any hunks of fat and gristle, and shred the pork into good sized chunks. Drain as much fat as you can off the sauce, and put everything together in a pot. Simmer the concoction down a little bit, add 1/4 cup chopped cilantro, and add salt and chipotle tabasco sauce to taste. We like this dish best served over white rice with sour cream, chipotle tabasco, and limes. But its pretty good on a fork, too....

TOOL TOYS

2010-05-28T09:25:00.000-07:00

A few exciting things (for me, anyway) happened in my garage last month. Building a japanese hand plane has always been a fun project that I wanted to attempt, but I never really had a reason to make one, and so worked on other, more important things. I finally got my chance, though, when I realized that my workbench top had cupped pretty severely from humidity changes. If I was going to flatten it, I would need a giant hand plane. I finally had my excuse!

Here is the end result. Technically, this is called a jointer plane.... The plane has a 2" iron that I stole from my jack plane, and is pretty close to 2 feet long. I made the whole body from purple heart, so this thing should last me a lifetime! It cuts like a charm, and before I knew it, I had an entire trash barrel full of thin wood shavings, and a very flat workbench. This tool could easily cost over 200 dollars in a store, and I was able to make it from things I already had in my garage, free of charge :)

Here is a side view. The metal iron is held in place by a wedge. The plane body, which is perfectly flat, rides across the humps and bumps in wood, and shaves a thin slice off the high spots, leaving a flat surface behind after a few passes. If you've ever used a mandolin in the kitchen, then you've pretty much used a very crude, upside down hand plane....

Once I was done with my hand plane and workbench, my pile of drill bits started to irritate me, so I made this drill bit organizer. I drilled a hole with every single bit, and now they all fit perfectly in their own spot. This only took a couple hours to make, and has already saved me from lots of frustration, and also made my work a little better, since I can easily find the exact bit that I need.

And finally, the most exciting thing to happen to my garage in a long, long time... here's my new band saw. After using it for a few weeks, I couldn't be happier with it. It makes my life much much easier and allows me to easily do things that would be impossible or dangerous on the table saw.

UBERBURGER

2010-05-24T11:27:00.000-07:00

Sometimes, when I cook, things seem to get a little bit out of control. It happened again last night.

I was given a meat grinder attachment for our Kitchenaid mixer for my birthday, and I decided that a good test for the grinder would be some burgers. I got a two pound piece of top round beef, cut it into 1 inch cubes, seasoned it, and froze it for about 30 minutes until it was semi soft frozen (which I've read makes a much better grind, as the meat gets "cut" more than "smeared". The first thing I noticed was that the meat looked much richer and brighter than the ground beef from the store. It had more of a red color than the pink I am used to seeing.

I didn't get any pictures during the grinding process, but here's what the packaged leftover patties looked like:

We had just bought a nice block of sharp cheddar at the market, and I decided that I wanted to try cheese stuffed burgers... So I cut some nice hunks of cheese and wrapped about 1/2 pound of meat around each piece. Then I thought that I'd just throw a few onions in a pan so we could have some grilled onions on our burgers... and then a scary thing happened... we realized that we had just bought some pastrami at the market. I have a sickness... I had to do it... So the burgers, topped with more cheese and the pastrami all went into a cast iron pan to get acquainted.

At this point, it would have been foolish to exclude any other toppings, so spinach, tomato, pickles, mustard, mayo, and ketchup all found their way onto potato buns along with the meat, grilled onions, and cheese. (FYI - I started steaming my buns in the microwave by wrapping them in wet paper towels, and slightly over microwaving them - about 1 minute for two buns - which gives them the perfect soft, chewy texture)

And that's how I ended up with this monstrosity of a burger... I really didn't mean to... this sort of thing just seems to happen to me all too often...

In case you're wondering, this was almost the perfect burger. The meat needed a little bit more seasoning, but the pastrami was incredible. You couldn't quite taste it on its own, but it just added a depth of flavor to the burger that took the whole thing to the next level. And the patty stuffed with cheese? Uuh, yeah... that worked out pretty well. Next time, a thinner, larger area of cheese... but the cheese melts into the meat in a way it just can't when placed on top.....

Sorry arteries... we'll just have to learn to put up with each other!

CURING BLACK THUMB

2010-05-22T21:30:00.000-07:00

My wife and I have wanted to grow tomatoes and herbs for years, but we either never had a place to do it, or failed miserably and killed everything off. This year, we have a little yard and we decided to give it a go again. Thanks to the generosity of my Aunt and my parents, we started off with a pretty good collection of plants, then we bought a few more plants and we were off and running.

My Aunt also told us about something called a "Global Bucket", which is supposed to be a foolproof way of growing plants in a self watering bucket system. Given our previous history of killing every plan we've ever owned, (except for a cactus, which just barely held on), we decided to build three global buckets as a backup in case all the plants in the ground died.

In the ground, we planted Zucchini, Poblano Peppers, Jalapenos, Nordello Peppers, Amish Paste Tomatoes, Four Strawberries, Chives, Cilantro, and Dill.

In the buckets, we planted a Nordello Pepper and two Mortgage Lifters.

Peat Moss seemed to be the perfect addition to the soil in the ground. It made the dirt much fluffier, and just seemed right.

Also, I have to come clean... when I was younger, my grandparents always had an incredible garden, which they attributed to buried fish heads.... Since I had some full lobster traps from last season, I buried a total of about 10 pounds of fish heads in four 2 foot deep holes. Contrary to our fears, there was absolutely no rotting stink and no crazed cats prowling in our garden. I think it was the right thing to do.

Here are some pictures:

The global bucket, ready for dirt... The plant is watered through the pipe, and water will be wicked up from a lower bucket through the green cup and into the upper bucket.

Here I am mixing the dirt for the buckets... We used about 70% Peat Moss, 20% Vermiculite, and 10% Perlite. We also added some dolomite, and a ring of organic fertilizer.

And here are the buckets as of today... The mortgage lifter is thriving... mysteriously, the other tomato plant is really struggling, and the Nordello pepper in the global bucket is actually quite a bit smaller than the one we planted in the ground, but doing well.

Here's about half of what we planted in the ground....

And we're already getting some nice green strawberries coming in...

We can't wait for the first harvest.... If nothing goes wrong, this could be the first time we ever get to eat a meal made from ingredients we grew ourselves!

SHOP TALK

2010-05-03T11:28:00.000-07:00

Its an exciting time for my wife and I.... Our baby girl is 1 week overdue today, and we are going insane with anticipation. I took a couple days off work so that we could go to doctor's appointments together, but I also managed to squeeze in quite a bit of time working on projects. I think two of the coolest things ever to happen in my garage actually took place last week. I bought a serious band saw on clearance, and I made my first japanese hand plane. I will absolutely have to post pictures, but as usual, don't have any at the moment.

The band saw is a 14" Delta 3/4 HP model, which isn't quite the ultimate band saw I'd like to one day own, but, nonetheless, it can cut a super thin slice of a 6X6 without too much effort. It is already my go to tool in the garage, and I find myself using it for just about every cutting operation I do.

The hand plane is really cool. I've always wanted to make one, but never really had a reason to. I recently realized that my workbench top had cupped over time and was far from flat. I needed a good way to flatten it, and so decided to make my first plane a 24" jointer plane with a 2" iron. I built it out of a huge chunk of purple heart that I had in my wood pile, and made the cross pin and wedge out of bubinga. It came out much better than I thought it would, and after a whole lot of planing, I have a nice flat table to work on.

My next task is going to be building a couple saw horses and a plywood table top for a portable table. I relaized that I didn't have a place to set things when I was done with them... (I don't want to store things on my workbench, which is my main working surface, and a lot of things started to pile up on the table saw, which was a huge hassle when I needed to cut something).

Once I have my new table, I'm going to build a toy chest/bench....

THE EYE OF THE HURRICANE

2010-04-27T15:54:00.000-07:00

Well... its been a crazy few weeks, but I feel like I've finally caught up with everything I needed to catch up on. We've been trying to enjoy our last few days of non-parenthood by doing the things we enjoy that we won't be able to do for a little while once our daughter gets here.... mainly going out to dinner, going to the movies, and doing little things we think of spontaneously. We've also been doing lots of little things to get our home ready for some serious family time, my favorite of which was planting a garden. The next few projects that I am excited about tackling are building a toy box/bench, really organizing and fine tuning my garage, and making a ham from scratch. I am hoping to have more time for writing and pictures, which I really enjoy. I'm extremely excited by the idea that I've finished pretty much all of my "have to's" and can now move on with my life and start doing a few want to's" again.

WHIRLWIND

2010-03-12T09:51:00.000-08:00

Holy Moly have I been busy lately!!! I've knocked quite a few things off my list, but new ones keep cropping up. I haven't had a chance to take any pictures in the chaos, but here's the latest:

We have a painted nursery with a perfect cherry blossom tree on the light green walls, and a beautiful pink dresser that is just perfect.

The doors are attached to the entertainment center, and just need a little paint touch up, but they're finally on and looking pretty decent.

On the down side, my 1999 Nissan Altima blew a head gasket. The shop wanted way more than we were willing to pay to fix it, so I'm attempting the job on my own for a fraction of the price. It has been a bit of a struggle, but I've just about got the head off, and am really looking forward to getting the beast running again so that I can focus on more enjoyable tasks.... I just hope I can put all the hoses and wires back where they came from!!!

Its been a bit crazy, but I'm feeling good and keeping busy, so I really can't complain....

AZUKI YA!

2010-03-05T11:58:00.000-08:00

I've been slacking on my blog lately, so.... I just want to say that Japanese bakeries are incredible and that everyone should try going to one.

Their white bread is unlike any white bread I've had. It is yeasty, dense and chewy, but still incredibly fluffy. I used to think that white bread was a waste, but that is all changed now.

You also MUST buy some red bean buns ("Azuki Buns"). They are the most delicious little treat in the whole wide world, especially if you heat them up just a little bit. A red bean bun is basically a slightly sweet bun with a mixture of red beans, sugar, and mochi baked into the middle. They're just sweet enough to be dessert or breakfast, but not sweet enough to be overpowering. Lately, Azuki buns are all I can think about, and I'm pretty sure I'll be attempting to make them some time in the near future....

Oh yeah.... I'm not big on quotes, but I heard one that stuck with me yesterday....
"Ignorance can be cured, but stupidity is for life..."
I'm not entirely sure why, but I think this is the best quote I've ever heard...

OUR LITTLE 6 POUNDS, 8 OUNCES OF JOY

2010-03-03T11:47:00.000-08:00

The realization shocks and apalls me, but, until this past Saturday, I had never even tried to make legitimate ribs in my entire life. Wow. Well, that all changed when we invited my parents over for dinner. We knew we wanted to barbecue something, but when my wife came home from costco with a giant pack of the meatiest baby back ribs I've ever seen, I knew that our ribless little lives had just changed forever...

I chose a three part recipe... rub, mop, and sauce. The rub was mostly new mexico chile powder, salt, paprika, and granulated garlic. The mop was a mixture of melted butter, apple juice, cider vinegar, and barbecue sauce, and the barbecue sauce was made with ketchup, apple juice, vinegar, molasses, and a whole bunch of spices (mostly chile powder and gralic). The part of this whole process that I am most proud of is my improvised rib rack, made by attaching bolts covered in foil to the cooking grate on my weber.

Here are the ribs covered in rub:

And the Mop and Sauce:

Here is a picture of the ribs after smoking over hickory at about 200 degrees for one hour. You can see my sweet new rib rack, and if you look closely, you can see the coal setup... just 15 or so coals, set way off to one side, with a handful of wet woodchips (not scattered, but set down in a heap on top of the coals so that they smolder slowly)... I used two large handfuls throughout the cooking process....

And here are our finished little babies after 4 and a half hours in the barbecue.... sooo tasty.......

Here they are again, all cut up and ready for battle. Not a great picture, but you can kind of see the pink smoke ring on them if you look carefully....

These things came out really, really well... but, as always, I need to make a few changes next time:

1) Start the ribs first thing in the morning, and reheat them with the barbecue sauce over hot coals when its time to eat them. They were not at all tough, but they just weren't quite falling off the bone, and I would have liked to cook them longer, but it was time to eat....

2) I thought the ribs were burning because a few spots were looking black, but they were nowhere near overcooked.... A little black is totally fine, as long as it isn't looking like charcoal (especially at the bone tips)....

3) More spicy! The new mexico chile powder really has no kick, even though it was advertised as being between cayenne and paprika. No heat at all, which made me sad inside.

4) Try a milder wood like cherry or pecan. I liked the hickory, but it was much stronger the next day... not a bad thing, but I think a more subtle, slightly sweeter smoke flavor would be a little better...

5) Double the barbecue sauce recipe, and reduce half of it down so that it is thick and goopy. Use the normal, unreduced half to coat the ribs on the grill, and serve up the thickened half on the table for dipping and/or slathering.

BUZZ BEANS

2010-02-19T10:57:00.000-08:00

I think caffeine makes me a better person. When I was working in Seattle, my meals were paid for and there was a Tully's one floor below my desk... so, naturally, I drank a little more coffee than usual. I was working longer hours than I normally do, but I was doing things at twice my normal speed, and was feeling pretty okay by the end of most days. When I came home and went back to my usual routine, I felt sluggish and less alert. I go home at night feeling tired and foggy headed.... I've held out at one cup of joe a day for about 5 years now, but I'm seriously considering graduating myself to the next level.

For the next couple of weeks, I'm going to try adding a cup of coffee to the later half of my day, and see if that makes a difference in how I feel. I'm a little bit scared of acclimating myself to higher and higher levels of caffeine addiction, but I'm hoping I'll be able to hold steady at 2 cups a day for at least another 5 years...

This blog is really wearing me down today... I'm gonna go grab a cup of coffee....

FEASTENTINE'S DAY

2010-02-17T08:59:00.000-08:00

Well, I'm finally back home! After two weeks of working long hours and going home to an empty hotel room, I can finally get back to living my life. I've been eating at restaurants for breakfast, lunch, and dinner for too long, so my wife and I decided to cook our own special valentine's day feast. It was supposed to just be dinner, but it turned into an entire day of cooking and feasting....

It all started with breakfast. While we cooked, we drank fresh apple watermelon juice with a squeeze of lemon (about 1/3 apple juice to 2/3 watermelon).We made baked egg cups with homemade bacon, thin sliced ham, and spinach, topped off with hollandaise sauce and some finishing salt. Needless to say, these were gone so fast that we didn't get any pictures.

For our next meal, we made some very delicious Manila clams. Again, the excitement over the finished dish did not allow for any photos, but I'm sure you can imagine how delicious it looked. The clams were steamed in a butter, garlic, lemon, and wine sauce, then we added coarse mustard, cream, and a few too many slices of crusty bread. I think this is our new favorite meal of all time.... soooooo good. Lisa even found a tiny purple pearl in one of her clams, so I was let off the hook for not buying her any jewelry this year!! The perfect lunch!

Then the serious cooking started. We made prosciutto chips by baking slices of Parma Prosciutto at 450 for about 20 minutes. These things were like bacon on steroids, and will definitely be added to the repertoire for future meals. Here's a picture of our crispy little heaven chips...

We turned our prosciutto chips into four different samples of crostini. My favorite was the semi melted tallegio cheese, topped with chives and a prosciutto chip. The consensus for next time was more prosciutto and a slightly stronger cheese.

And then, there were potatoes.... not just any potatoes either, these puppies were cooked in duck fat. Oh yeah. I got this recipe from the Wrightfood blog, and it is incredible. They were the crispiest, tastiest potatoes I've had in a long time. Just for good measure, we mixed some parsnips and carrots in with the potatoes (which were almost as good as the potatoes themselves), and made some sauce gribiche, which was pretty tasty. To top it all off, it turns out that duck fat is actually less bad for you than butter, so, happy valentine's day to me!

By the time the potatoes were ready, we were pretty tired. We barbecued our dry aged New York steak, seared some scallops in peanut oil on a cast iron skillet, and tucked in to the best meal I've had in weeks. We finished the steak off with garlic butter, and topped each scallop with a different finishing salt. Our unanimous favorite was guava smoked volcanic salt...mmmmmmmmmmmmmmmmmmmm.....

And here is the end result .The only reason there is so much left on the plate is that we ate too much bread with the clams... We had such a good time spending the whole day cooking and tasting together, This was the best Valentine's day EVER! I love you wifey!!

BUILDING, HANGING, AND BLTING

2010-01-28T09:57:00.000-08:00

Just a quick update on my progress.... Last night, I managed to get my workbench into position, build a wall board, and hang most of my hand tools. I also installed a fishing pole rack that is nicely holding about 50% of my fishing rods.

Tonight, I'm hoping to finish hanging all my tools, build a shelf for the laundry area, build an overhead lumber rack, and re-wire my table saw for 110 Volts. It's all starting to come together, and I'm beginning to think that I just might make it...

On a side note, my wife made us some homemade bacon BLT's for dinner last night... AMAZING!!! The thickness of the bacon made it really stand out in the sandwich, instead of disappearing into the bread and tomato. Sadly, though, the homemade bacon supply is spent. We have one salty end piece left, which we're planning to use as an ingredient in some sort of soup or stew. I guess I'll need to make a bigger piece next time so that I have more to share...

HARD TIME

2010-01-27T09:51:00.000-08:00

Well, it is official... I've been sentenced to two weeks in the chilly northwest, away from my family, and away from all the pressing things that I need to do. The northwest is fairly depressing for me as a general rule, due to the gloomy climate and the circumstances of my visits, but I need to try to be positive.

I'll finally have a chance to catch up on my reading to prepare for our baby that will be here in around three months. Between work, my giant list, and the day to day happenings of life, it is rare that I have the time or energy to sit down and read a technical or dry book. I'll probably need to work weekends and overtime while I'm up there, but there will be no dishes, no laundry, no cooking, and no cleaning. In addition, there will be noone to spend time with, and very little to do.

I plan on seeing the bright side here and using my unwanted liesure time to do something productive. There is lots of research and planning to be done, and I'll finally have some extra time and energy to take it on.

In the meantime, I have four and a half days. I plan on working like a dog as much as possible so that I can cross a few things off my list. My goal is, at a minimum, to have my garage up, running, and ready for action, and to have my house unpacked and organized before I leave......eeesh......

THE LOOMING LIST

2010-01-26T10:23:00.000-08:00

We're finally moved into our new apartment! On Sunday, we moved the last of our things into the new house, and now the long process of unpacking, arranging, and re-arranging has begun... the only problem is that time seems to be at a premium these days, and there does not seem to be enough hours in a day to do what needs to be done. Between pregnancy classes, doctor's appointments, and the looming possibility of business travel, I'm finding that it is going to be very difficult to keep up with my growing to do list. Just to keep me focused, and because lists make me feel better, here's what I need to do as of today, in the order it needs to be done...

Organize the garage. It looks like something exploded in there at the moment. I was able to get the kayaks hung, and the boat positioned last night...but there is still a long way to go. I still need to stow my fishing poles and dive gear, reposition my workbench, and sort and set up my tools.
Build a shelf above the laundry area for cleaning products. This will get a lot of clutter in the garage organized and put away.
Paint the new entertainment center doors. The doors are ready for putty, sanding, and paint. I'm considering getting this hvlp spray gun to help with all the painting I'm going to be doing in the coming months. The doors would be a great test.
Touch up some really horrible patch jobs on the walls inside the house.
Paint the nursery. We're leaning towards a green color and a nature-like theme....
Re-wire and tune my "new" old table saw, and make a crosscut sled for it that can also be used to cut 45 degree miters.
Re-purpose our old entertainment center for baby storage. I need to make/remove several shelves, add some new doors, and paint to go with the nursery. Lots of sanding and painting is going to be required for this one....
Build a small bookshelf for the nursery.
Build a toy chest for the nursery.
Touch up the paint on our night stands and entertainment center. Hopefully, the spray gun will make this quick and easy.
Paint an end table that needs some re-finishing.
Build some bookshelves for the house.
Build a rocking chair.
Build a new coffee table.
Build a new kitchen table.

My list is a little bit overwhelming at the moment, but at the same time, I really enjoy having lots of worthwhile projects to work on, which is much more exciting than the alternative. I'm hoping a few solid weekends will put a good dent in this list.

If anyone is looking for me this year, I'll be at work, in the garage, or sleeping.

HOMEMADE BACON

2010-01-25T11:11:00.000-08:00

On Saturday morning, I finally completed my first slab of bacon. I lightly smoked the slab with Pecan chips, and recruited some family members to test the bacon with me (and to ensure that I wouldn't die alone if it all went wrong)I have to say, it was wonderful! The bacon was thick, flavorful, and even juicy...You just can't get anything like it in a store, and I'll definitely be making this again.

A few notes for next time...

I decided not to let the bacon develop a pellicle. Since I didn't use any nitrates, I just couldn't bring myself to leave the meat exposed like that. There was still plenty of smoky flavor for my taste.
The sides of the bacon slab are extremely salty. Next time, cut 1/4" off each side, and save this saltier portion for use as an ingredient in something like soup. (I was devastated when I first tasted the bacon because it was so salty, but it turned out to be fine as I got away from the exposed edge.
I ended up smoking the meat on the morning of the 8th day. Next time, I think I should remove the cure on the morning of the 6th day, as the bacon is slightly over salted.
Since I didn't use any nitrates, I smoked the bacon at about 300F instead of 200F to cut down the cooking time and avoid bacteria growth... I didn't notice any negative effects from doing this...

Here are the pictures... I went a little overboard, but I just can't help myself when it comes to delicious food...

The bacon in its cure... note the amount of liquid in the bag...

The cured, unsmoked slab of bacon...

halfway through smoking...

Internal temperature at 150F...

Mmmmmmmm........

Into the pan....

Into the mouth...

CATS, DOGS, AND HIPPOPOTAMUSSES

2010-01-21T08:05:00.000-08:00

I had quite an eventful drive home from work yesterday... Storm drains got blocked during an insane downpour, and the streets turned into rivers. It took me an hour to complete my 15 minute drive home. Thank god I just happened to be driving my dad's truck. My little car would probably have been flooded, but I was able to stay high and dry thanks to the truck.

INTROSPECTION

2010-01-19T09:12:00.000-08:00

Now that I've had this blog for a little while, I realized that I wasn't using labels very effectively. I went through and changed all the labels, so now, if you're interested in a certain subject, you can click on it and see all the posts related to that topic. I've condensed everything so down to a pretty manageable list of topics. In doing this, I came across an interesting idea....I can actually track my level of interest in particular activities...

As of now, I used a cooking related label for 60% of my posts. Woodworking and fishing each came in at 5%. I find it fascinating that I can evaluate my interests with such clarity. At this point, I am obviously obsessed with cooking more than anything else, and I am very curious to see what these numbers look like after a full year.

I'm looking forward to using this enhanced vision to see myself with a little more clarity... This kind of information will let me see when I've allowed a hobby to go by the wayside, and either remind me to pick it up again, or bring me to the conclusion that it isn't something I'm really interested in...

MAGIC DISAPPEARING BAGELS

2010-01-18T08:42:00.000-08:00

I started a batch of bagels on Thursday evening for breakfast with my family on Sunday morning. I took some pictures of the process, and a few notes for next time...

First, you mix a "sponge" which is basically a runny dough. The sponge is fermented at room temperature for an hour, then refrigerated overnight. (This fermentation is where a lot of the flavor in the dough comes from) The next day, the dough is thickened and kneaded, allowed to rise until doubled, then ripened in the refrigerator for 2 days. Next time, I'd like to add vital wheat gluten to unbleached flour to get a chewier texture. This is the dough before ripening:

The next morning, the bagels are shaped. The dough is fairly sticky, and I found that very cold dough and lightly floured hands were the key. The shaped bagels are placed on floured parchment for 15 minutes to slightly rise...

The bagels are boiled in a large kettle along with some molasses and baking soda. The molasses and baking soda help with the color and shine of the finished bagel. I boiled these for 2 minutes a side. The longer the bagels are boiled, the thicker the outer skin will be. I think a shorter boil time would make a smoother, but less chewy skin, but I like the chewiness....

The boiled bagels are allowed to dry on parchment for a few minutes, then brushed with egg whites and coated in toppings. Next time, less pepper in the everything bagel mix (I used equal parts fennel, sesame, poppy, onion, garlic, salt, and pepper). Also, try dehydrating some jalapenos... Here are the coated bagels, ready to be baked. I made 1/2 salt, and 1/2 everything...

The bagels are baked for around 30 minutes before they disappear.

WAITING ON THE CURE

2010-01-17T08:12:00.000-08:00

It has begun! My 2.5 pound black hog belly was fully defrosted on Friday night, so I started the curing process. Here is a picture of the belly before I did anything to it. It is 2" thick, and looks gorgeous. There are a couple rib bones you can see in the back of the picture, but they are small, and I will remove them before I slice the bacon...I haven't decided on the right time yet...

And this is the pork belly, coated in a mixture of equal parts salt and sugar. I heavily coated the meat, then threw a little extra in the bag for good measure.

The pork will sit in its cure for 7 days. I'm flipping it over every day and making sure that the liquid forming in the bag stays in contact with the meat. Next Friday, I'll put the uncovered, rinsed meat on a wire rack in the fridge overnight to form a "pellicle", or sticky coating which will help smoke adhere to the meat. On Saturday morning, I'll fire up the smoker, fulfilling this pork belly's ultimate destiny....

WEEKEND CRAZY

2010-01-15T07:31:00.000-08:00

Well....it's official! We picked up the keys to our new homefront yesterday evening. The electricity isn't going to be on until Monday, and it was dark in the house, but it sure felt good to start moving some things in. The garage is enormous and dwarfs the pile of boxes that made my other garage seem cramped and full. The real moving begins today. I'm going to be getting off work early, inspecting the new house by the light of day, and attempting to empty my old garage into my new one. At the same time, I'll be working on my bagel dough for Sunday and finally starting my pork belly on its trip to bacon land.... wish me luck... it's gonna be one crazy weekend!

THE HAPS

2010-01-14T10:28:00.000-08:00

We've got a lot going on at the moment, but here are a few headlines....

Our landlord is going to let us move into our new place early, with no extra payments or fees! I couldn't wait to get started, so this is just thrilling for me. We are supposed to get the keys tonight, and I couldn't be more excited! We'll have a full four weeks to get our stuff from one house to the other, and I'm really looking forward to doing this move as easily and gently as possible.

Every now and then, my wife and I like to host a weekend family breakfast at our house. It's a nice way to get family together and a good outlet for some of our baking bugs. This time, it looks like we're doing bagels, and we'll probably serve up some eggs and spinach, benedict style to go with them. I really love making bagels, and will post the process of making them next week sometime. We went and got some dehydrated onion, dehydrated garlic, sesame, fennel and poppy seeds, so now, we can make our two favorites: salt bagels, and everything bagels. I'll be starting the dough tonight for our Sunday morning feast. Very exciting.

Last night, we went to Barnes and Noble and did some book browsing. Lo and behold, they had one copy of the Charcuterie book I've been lusting after! It is incredible. There are recipes for everything from pickles to saurkraut to salami to duck confit to head cheese (ew). I can't wait to try a few of these as soon as I can get my hands on a meat grinder. Mortadella is at the very top of my list, as it has always been one of my favorites (the real Italian stuff....not the cheap bologna kind they sell at Vons). Thanks to a very generous Barnes and Noble gift card, my wife and I left with a nice selection of books that we are both excited about.

We've got a lot going on these days, but I'm feeling more motivated and more excited about the things that are keeping us busy, so it is definitely a good thing...

THE PIGGY IS IN THE NEST

2010-01-13T08:46:00.000-08:00

OH YEAH.... The bacon has landed... I repeat... the bacon has landed.

Last night, at 9:30, after a class my wife and I are taking, we went to the Freshia Korean market, and by god, they had the pork belly. They had it in slices, they had it in chunks, they had it in pieces, and they had it whole. It was everywhere, like frozen pizzas at an Albertson's. Amazing. If I ever need an odd cut of meat in the future, I'm heading straight to the Asian markets.

Unfortunately, the meat department manager had gone home for the day, so I couldn't get a custom sized piece off a whole belly (which they DID have in stock), but I did manage to find a 2.5 pound piece of pork that looks gorgeous, for around $3.50 a pound. It is labeled "black hog", is about 5 or 6 inches wide, and is almost a full 2 inches thick... these are going to be some impressive slices of bacon!

Unfortunately, it was frozen, but I think that will be okay, at least for my first attempt. I just couldn't get over how wide and delicious the future bacon slices looked. I was a little disappointed to notice when I got home that it looks like there could be a couple small bones runnning through one part of the meat. I can't really tell until it defrosts, but it looks like it is pretty close to the surface, and should be easy to trim away...

So... my little slice of heaven is hanging out in the fridge for a few days to defrost, and by around Friday afternoon, it should be ready to head down the path of porky greatness. I'll keep you posted on its progress as things get going....

CHARCUTERIE TOMFOOLERY

2010-01-12T15:05:00.000-08:00

Oh, brother... I think I have my next obsession brewing, and there's really nothing I can do to stop it... Home Charcuterie.

Home charcuterie is basically the process of making cured meats at home. It all started with the bacon. While I was researching bacon recipes, I kept coming across a book called "Charcuterie: The craft of Salting, Smoking, and Curing". I did a little research on the book and its subject, and have been slowly becoming more and more obsessed.

It turns out that bacon, sausage, and even mortadella are at the beginner end of the charcuterie spectrum, while salami, prosciutto, bresaola, and other similar items are on the more advanced end. With the equipment I have right now, I think I can wade into the beginner stuff right away, (the ones that don't require long term dry curing), but the more advanced items are going to take some planning.

The first order of business is to get the bacon made. Once I've got that under my belt, I'm going to need to buy myself the book I mentioned above, along with a meat grinder. From there, I can attempt a few types of sausages, then maybe a mortadella or two.

My real goal is to make salami, bresaola, and prosciuttio, and to do that, I'll need to save up for a small refrigerator, a temperature controller, and a temperature/humidity monitor. The goal is to end up with an environment that is about 50-60 degrees and ~70% humidity. I think the curing box could be put together for about 200 bucks or so. Also, this type of refrigerator would be perfect as a cheese cave, so I could use it to pursue that old dream at some point as well.

I feel like I'm a little nuts because of the way I get into things sometimes, but I'm starting to see a common thread forming... they're all delicious, difficult, and extremely time consuming. The day when I combine my cheesemaking, bread baking, smoking, lobstering, and charcuterie interests into a single meal that I eat on a handmade table, in a hand fitted chair, will probably bring me to tears. I think my subconscious is orchestrating the perfect meal without my knowledge, so I'm just gonna go with it for now and not ask too many questions....

BRINGIN' HOME THE BACON

2010-01-11T10:46:00.000-08:00

It turns out that pork belly is kinda hard to find. I visited 3 meat counters, and called about 5 others to no avail. My only option thus far is to special order pork belly from Bristol Farms for about 3 bucks a pound, which isn't bad, considering that good bacon goes for about 7+ bucks a pound. Sadly, my bacon making will have to be put on hold for a while longer. I think I'll place that order tonight, which will put me in bacon land a few weeks later than I expected... I'm hoping the wait will make it that much more delicious when my day of glory finally arrives...

YOUNGS ON THE MOVE

2010-01-10T10:37:00.000-08:00

My wife and I have been looking for a new place to live for what seems like an eternity. First, we were trying to buy, but gave that up and decided to rent, thinking that we could find somewhere really great.... neither approach seemed to be working. This weekend, I had the most amazing renting experience of my life. We got in our car and went driving around one of the neighborhoods we wanted to live in (near mercurystate's neck of the woods), and spotted a likely candidate.

We called the landlord to find out that the 2 bed, 2 1/2 bath property was unlocked, so about 2 minutes after we found it, we walked in and checked the place out, and for the first time in this apartment hunting bout, I was not horrified by what we found... in fact, I was thrilled!

To make a long story short, we spotted, applied, and signed a lease for a house to live in, all in the course of about 3 hours. I left my house that morning expecting nothing at all and returned home with a new life ahead of me! I had pretty much given up hope of ever finding what we were looking for, so I really can't describe how wonderful my Saturday was.

Let's just suffice it to say that I now have a two car garage, a gas stove, and a little place to plant some tomatoes... heaven on earth.....

THE NEED FOR A CURE

2010-01-08T13:42:00.000-08:00

I am completely obsessed with the idea of curing my own bacon, so I've been doing some research on the subject. After reading several articles about making bacon, I've combined and compared the different techniques, and come up with these steps to follow:

Buy a pork belly, with skin on, that weighs about 5 pounds. You want the back portion of the belly if possible, as it should be meatier than the front end.
Generously rub equal parts Kosher Salt, Sugar, and Maple Syrup(optional) into all sides of the belly, along with any other spices or flavoring you want...I'm thinking some Sambal Oelek or Sriracha would be amazing....
Put the belly in a ziploc bag, put it in the fridge, and flip it over every 2 days for seven days.
On the seventh day, rinse and dry the meat.
Place the meat on a wire rack, and refrigerate, uncovered for 12-24 hours.
Smoke, skin side up, at 200 degrees until the internal temperature hits 150 degrees, about 3 hours.
Remove the skin, leaving as much fat intact as possible.
Either slice the bacon and cook it, or cut it into manageable chunks to be frozen and sliced later.
Bacon can be stored in the fridge for about 7 days, and will last in the freezer for about 3 months.

It looks like it is going to take around 8 1/2 days to cure the pork... If I start tonight, I just might be in hog heaven on Sunday morning....Time to go talk to a butcher and get this little piggy home!!!

BLOG BONUS

2010-01-07T12:05:00.000-08:00

It's been about a month since I started this blog, and I am already amazed at the difference that I have noticed in my life. As far as I can tell, the blog has helped me quite a bit. Just the act of writing things down (whether within blog posts or just as a note to myself) has had a huge impact.

I've been led to think and evaluate things more clearly. I think it is a good mental exercise to sit and think for a few minutes, with a goal in mind. Surprisingly, I feel like I am much more physically and mentally active as a result.

Researching something and writing it down is a great way to embed it in my memory. The act of writing things down has worked just like it used to in elementary school, and I find that once I write a post, I don't need to re-read it (but having it available in case I forget gives me much peace of mind).

Writing down the things that I want to do has helped me to focus. Instead of wandering from one project or activity to another, I feel like I have been able to anchor myself a bit better. Jotting things down allows me to hold onto ideas for the future so that I can let them go for a while. As a result, I don't feel the need to do 1,000 things at once.

Just having a blog has changed the way I look at things. It has caused me to continually search for things to write about. Like a little alarm clock in my mind, when something interests me, my subconscious reminds me to pay attention and remember what I'm seeing.

When I started this whole thing, I wasn't sure that I would really keep up with it... but I'm starting to think it will be around for a while...

TRADITIONS

2010-01-05T09:58:00.000-08:00

I've returned from vacation, straight into the old routine. It is very difficult to readjust to the real world after spending every waking minute with my wife, doing whatever we felt like doing, but I guess that's the way it is for now. I didn't have much time to post while I was away, but I wanted to share the Christmas Eve dinner I had, because my family has a long standing tradition, which I think is quite rare nowadays. Every year for as long as I can remember, and long before that, my family has had basically the same schedule and menu, which is layed out below:

The feast starts with lunch: homemade italian style thin crust pizzas... Anchovy is a must for at least one pizza
Shrimp, sautee'd calamari and anything else that might be around is served as an appetizer. Hot mustard, lemon, and cocktail sauce are also never far away at this point.
The next course is a seafood pasta. It is a red sauce cooked with crab and shrimp for flavor, which gives the sauce a delicious sweetness, but it is not really obvious that it is a seafood pasta.

After the pasta, the real feast begins: More Pasta, 2 kinds of Octopus Salad, Crab Salad, Crab cooked in tomato sauce, Stuffed Calamari, Crispy Potatoes, Broccoli Salad, and an experimental seafood dish, which changes every year, hit the table.

Espresso, Biscotti, and other traditional Italian cookies or desserts follow the main meal.
Santa Claus always makes a visit to the house after dinner.
Presents are handed out and opened once santa heads home.
The white elephant game, "Doubles" is played, which is always good for lots of laughs.

Tangerines, whole nuts, and liqueurs round out the end of the evening.

Christmas Eve is my favorite night of the entire year. It is full of tradition and memories for me, and one of my biggest goals is to find a way to carefully preserve the traditions that have been handed down to me from long ago.

INSPIRATION

2009-12-31T10:21:00.000-08:00

While on vacation, we've been eating out at a lot of really cool restaurants, and I've found that going to new places and eating at new restaurants is surpirisingly inspring. There is so much that I want to cook when I get home, and I don't want to forget these ideas:

Make homemade malted vanilla ice cream, with real vanilla bean and maybe a little booze of some kind...
Figure out how to make a really good chocolate lava cake
Figure out how to make a truly good veggie burger patty
Cheese Fondue... Pancetta, white wine, and lots O' cheese
Linguini and clams with cream and homemade pasta
Try making malt vinegar salt for french fries... I'm thinking salt soaked in venegar and then dried out in a low oven...
Cure your own bacon

I think I'm going to need to start exercising when I get home :(

Here are a few more pictures from our trip....

RELAXATION

2009-12-28T09:54:00.000-08:00

Haven't had much time to post lately, but here are some postcards from our recent adventures.....

CHRISTMAS EVE

2009-12-24T09:29:00.000-08:00

It's finally here! The best meal of my year is coming up tonight! We'll be having a traditional Italian seafood dinner, complete with marinated crab, octopus salad, stuffed squid, and seafood pasta. There will also be shrimp, calamari, a salted cod, and all kinds of other culinary delights.

This is my favorite day of the entire year.... Merry Christmas!!!

DOWN WITH THE KING

2009-12-23T06:29:00.000-08:00

Up until recently, I had been naive about the importance of good charcoal. I had somehow been programmed to believe that Kingsford was the only way to go, but I had no idea how wrong I was!!!

There is an entire world of charcoal out there, and it seems that Kingsford is probably the least good of them all (unless you're allergic to flavor).

Kingsford charcoal seems to be made to burn very cleanly, which I think is its downfall. The briquettes I've been getting lately pop and smoke and sizzle, which adds up to lots of that delicious smoky flavor I'm looking for when I'm barbecuing. If I wanted clean burning, I'd get propane and not bother with the coals. The other thing I've noticed is that the Kingsford doesn't get nearly as hot as the other stuff. I think this is because they add corn starch and other fillers to get cleaner burning coals.

I plan to write an entire post about all the different types of charcoal you can buy, but for now, just try straying from the Kingsford world, by buying all natural hardwood briquettes. (I've been getting mine at Trader Joe's) I guarantee the new charcoal will give you that extra bit of flavor that has been missing with the old standby.

PASS THE PORK

2009-12-22T08:00:00.000-08:00

If you know anything about me, you know that I like to cook food slowly. The more elaborate and time consuming a recipe is, the more interested I become with making and eating it. One of the tastiest and easiest ways to give slow food a try is to make tasty tasty carnitas.

Don't worry too much about the ingredient amounts you use. You can modify the spices to suit your taste, and it should come out just fine. Make sure you have a friend or two, a few movies, and some mexican beers along for the ride. This is pretty hard to mess up, so man up, drive yourself to the nearest butcher, buy the biggest piece of pork you can find, and settle in for day of meaty anticipation.

3-4 pounds Pork Butt (or Pork Shoulder, its the same thing...bone in is just as good as the de-boned variety except that the bone in version will cook a little faster)
Cumin
Kosher Salt (Try not to dwell on the irony for too long here)
Black Pepper
Cayenne Pepper
Minced Garlic
6 Limes (at least)

Heat your oven to 500.
Rinse the pork off with cold water and pat it dry with paper towels.
Rub equal amounts of the spices onto all sides of the meat. Just eyeball it. You want a nice healthy layer of spices here.
Rub minced garlic all over the meat... again, just use your own judgement on the amount, and please, please, DO NOT buy pre-minced garlic in a jar. I don't know what they make that stuff from, but that is not garlic.
Put your happy, massaged meat into a deep pan that hugs the meat pretty closely. Think pork hot tub, not pork swimming pool.
Squeeze two of the limes over the meat, and put it in the oven for 20 minutes.
Turn the heat down to 275 and let your masterpiece cook for about 8 hours. This time is just an estimate. It takes what it takes, so don't stress if it is taking longer or done sooner.
Baste the meat every 30 minutes with its own juices, as well as a fresh squeeze of lime juice. Use about 1/4 of a lime or so for every basting.
Around the 6 hour mark, you might develop a bond with the pork. Don't resist the temptation to name it, as this is perfectly normal.
Towards the end, you can keep your bastings at 30 minutes, but if you really want to go for it, start basting every 20 minutes, then every 15.
You'll know that its done when the meat has slowly expanded slightly, and then shrinks. You should be able to easily shred it with a fork.
Shred the meat into a bowl, and add the drippings to taste.
Whenever you're ready to eat, re-fry the meat in hot vegetable oil. Don't turn it too much here... Just let it sit, then flip it all when it is nice and brown (Think...pancake, not scrambled egg). You'll probably need to do this in a few batches.
Serve with tortillas, fresh salsa, and beans.
Try not to cry when you taste that first succulent bite... trust me, its embarrassing for everyone in the room.

TWO STEPS FORWARD

2009-12-21T08:07:00.000-08:00

I fully expected to be well on my way towards some completed entertainment center doors by now, but all I have is a pile of materials, and a full schedule. If I'm going to stay excited about my woodworking projects for the long haul, I need to face some realities. There are two things about working in the garage that I always forget, the first of which is that it takes A LOT of time.

I don't have the amazing shop, or the high end tools that I would like to have, and even if I did, I wouldn't have the space for that kind of stuff in my 1 car garage that houses three boats, a refrigerator, a washer and dryer, and a workbench. As a result, I end up doing most tasks by hand, and making a lot of things as I go. For example, during my last project (an entertainment center), I had to build a miniature router table to finish the job, and since I didn't have a table saw, I had to cut every piece with a jigsaw and true the cuts with a handplane. (I have a circular saw, which would have been perfect, but my poorly wired garage can't handle the 15 amps it needs to run).

For my next project, (entertainment center doors) I need to build a sled and featherboards for my new hand me down miniature table saw, and should really update my workbench so that it has some real clamping power. The reality is, my new project will take at least twice as long as I expect it to take, if not longer, because of all the extra stuff I'm going to need to do along the way, above and beyond the project itself.

The second problem is that I don't have A LOT of time. When I'm working on a project, I'll usually spend an hour or two a couple weeknights a week, and maybe a full day on a weekend once in a while. This, combined with the first problem, means that if I'm not careful, I could be working on my next project for a few months, and it is hard to stay excited about something simple for that long.

So, what am I to do? I think, first, I need to find ways to be more efficient by finding permanent ways to squeeze more capabilities out of my tiny garage. Secondly, I need to use my time more wisely and put some normally wasted time to good use getting these projects moving. If I can get through these doors I NEED to build, I'm hoping that the genuine excitement I have for my other projects will keep me motivated for a long time to come.

I'm definitely asking Santa for a bigger garage this year.......

BEEF STEAK OUT

2009-12-20T09:33:00.000-08:00

It's all well and good having a steak recipe, but if you don't know how to pick a good steak, it can only help so much. Realizing that I really didn't understand the finer points of selecting a quality steak, I decided to do a little research into the matter. I found a lot of interesting facts that will definitely help me out next time I'm staring at the meat case looking for a hunk of beef:

The three most popular cuts of steak are the fillet (or tenderloin), the ribeye, and the New York (or strip).....Which cut should I buy?

It seems that, in general, there is a balance between tenderness and flavor. A fillet is going to be the most tender, but it is also the most lean, so it has the least flavor. The New York is somewhere in the middle, and the ribeye will be the juiciest and most flavorful, but will also be a bit tougher than the other two. If you're having some trouble with indecision, you could also go for a t-bone or porterhouse, which will have a piece of fillet on the small side, and a piece of New York on the large side, separated by a bone. Personally, flavor is the most important factor, and I don't find ribeye to be too tough, so it is my personal favorite.

So... I'm gonna try for a ribeye (unless there is a really good deal on one of the other types), but what do I look for when I'm buying it?

Marbling - You want lots of fine flecks and thin ribbons of fat in the meat. Avoid thick lines of fat running through the meat. More marbling means more juiciness and more flavor after the meat is cooked.
Grade - the grade is more or less tied in with the marbling. The grades are Prime, Choice, and Select, in that order. The markets will try to trick you by using brand names like "rancher's reserve", or by using the word "prime" elsewhere on the packaging, so look for the grade labeled inside the USDA shield, and ignore everything else.

This picture from the USDA shows prime, choice, and select from left to right...notice the difference in marbling. If you want to save money, but have an amazing steak, the goal is to try for a steak that is just shy of being graded up a level. Alternatively, if you're gonna shell out for the prime, make sure it is at the high end of prime, and didn't just barely get into the club....

Thickness - At least 1" thick, and uniform. Uneven steaks don't cook evenly. I like to buy extra thick steaks for the people who like their steak rare and thinner steaks for those that like it more well done. This way, they all cook the same amount of time and come out right for everyone.
Aging - If you can find it (and want to pay extra), dry aged beef is going to be much more flavorful than your normal supermarket meat. If they have it at the market, it will probably be in the butcher case and not pre-packaged. Dry aging allows the enzymes in the meat to tenderize the meat and concentrate the flavors making a better tasting steak.
Color - You want vibrant medium red to dark pink... not ruby red, not dark, and definitely not gray.

If you want the perfect steak, it is going to cost a lot. Avoid the supermarket...You should go to a specialty butcher or specialty market, and use your new steak knowledge to make sure you're not getting swindled. Don't buy a shrink wrapped piece of meat. A really quality steak will come wrapped in butcher paper and cut to order.

If you want a reasonable steak for dinner, take your time, examine each steak carefully, and use your new know-how to pick out the best ones.

A couple other quick pointers I ran across while figuring all this out:

A perfect rare steak will be at 125 degrees in the center.
Don't trim the fat or the bone before cooking. These help keep the steak moist and add flavor. You can trim the steak after cooking if you want to.
Never grill a cold steak. Let them come to room temperature for at least 30 minutes before cooking.

WHITE WHALE

2009-12-19T07:41:00.000-08:00

I just realized something that I had long forgotten.... The whole reason I got interested in baking bread in the first place was that I wanted to recreate the perfect panettone.

It all started when my Aunt gave me a panettone for Christmas one year. It had thick ribbons of creamy Gianduia zig zagging through the whole thing, and was just hands down delicious. It was so darn good, I even saved the label from the box along with all our Christmas stuff. The following year, I set about finding it, and discovered, to my absolute horror, that the company that made it no longer sold that flavor. I was devastated, and then and there vowed to one day recreate that glorious masterpiece in my own kitchen.

I wasn't much of a baker, and it seemed like you kind of had to know what you were doing to make a really good panettone that wasn't just a cheap knockoff, so I decided to hone my skills on some easier recipes. I got so excited about making just plain old bread that I only tried making the panettone one time. It was good, but it wasn't panettone. I got frustrated and forgot the whole endeavour, but no more! My vow must be kept!

I'm already running out of time this year, as Christmas is fast approaching, but the hunt for my white whale of a panettone must go on...

LOWE ETHICS

2009-12-18T08:01:00.000-08:00

I feel like the extended warranty thing is getting a bit out of control. I bought a barbecue at Lowe's a few nights ago (I finally got a Weber kettle of my own!), and they offered me a one year protection plan for an extra ten bucks. This really caught me off guard... (I thought these things were only offered at electronics stores) and I actually considered it for a half second before my better judgement kicked in. I already thought these plans were bogus, but this really opened my eyes to what a rip off they can really be.

First of all, and most obviously, it was a charcoal barbecue... If that thing was destroyed within a year, what the heck were they selling me anyways? Shouldn't I get a year's use out of a good barbecue with no questions asked?

Second, I was buying a Weber barbecue, and I knew that Weber already provided their own 2 year warranty....so....what the heck were they trying to sell me? Have big corporations finally just conceded to ripping us off right out in the open?

How long is it going to be before we're offered protection plans on milk, or paper, or t-shirts???

As you can see, the whole principal of this thing really disturbed me for some reason. I'm just hoping my uninsured barbecue will hold together long enough to smoke some brisket so that I can get rid of this bitter taste I was left with.....

TORTILLA FACTORY

2009-12-17T08:10:00.000-08:00

If a mexican restaurant makes their own tortillas, it does something to people that makes them crazy. You can hear it in their voices..."They make their own tortillas at that place!!" But, if fresh tortillas are so good, why do so few people make them at home?

I first learned how to make tortillas in college, from my mexican roommate. We used maseca, lard, baking soda, and a whole slew of other ingredients. It was a bit of a pain, and you had to know what you were doing to get them to come out right... no wonder noone makes them!

Fortunately, I found a better way. It is a bit of a shortcut, which I am usually against, but these actually come out better than the more difficult version, so I am all for it. The key is instant corn masa, which they sell in the ethnic aisle at most markets:

It's pretty simple, and you can just follow the directions on the bag, but I don't follow the recipe exactly.

First things first, though... if you want this to be easy enough to do regularly, you're going to need a tortilla press. You should be able to buy one at most large mexican markets. The main thing to look for is to make sure that the press is flat and closes evenly. There is nothing worse than a tortilla press that makes your tortillas skinny on one side and fat on the other. Look for strong hinges and overall sturdiness.

Before you mix your masa, cut out a piece of plastic (I like using a trash bag because it is a little thicker, but you can use produce bags, grocery bags, whatever...) to fit the press plates. This helps you get the tortillas out in one piece.

You'll also want to preheat the pan that you're going to cook the tortillas on. It should be dry, and at a medium high heat. I like to use a big, flat, non-stick skillet

Now, you can mix the masa. For two people, I usually use 1 cup of instant masa and throw in a large pinch of salt... it's not real critical. Here's where I deviate from the recipe on the bag. I use fairly warm water, and I usually use more than the recipe calls for. For some reason, the water amount never comes out the same, so this is just something you have to get a feel for. Basically, I make the tortillas as wet as I can while still being able to peel the tortillas out of the press.

Roll your masa into little balls, about the size of a ping pong ball (I get about 6 balls per 1 cup of dry maseca). Place a ball in the center of the press and press it. You can press real hard for thinner tortillas, but I like mine a little bit thicker, so I don't give it my all.

Peel the top layer of plastic back, flip the tortilla (still stuck to the plastic) face down in your right palm, and peel the plastic off its back with your left hand (if you're right handed). If you mess up, don't panic, just re-ball it and do it again. If the masa is too wet, it will dry out after a few tries and be just right. It is also a good idea to cover the waiting masa balls with a wet towel to keep them from drying out while you cook the others.

Flip your pressed tortilla onto the hot pan, and let it sit for about 45 seconds or so. It will stick to the pan at first, but as it cooks, it should be easy to slide around in the pan. Test with your fingertips, but don't force it. A few seconds after it slides easily, flip it over and let it sit on the other side for about 30 seconds to a minute. Flip it back to the orginal side, and let it sit a bit longer. (The idea here is to form a skin on each side of the tortilla to trap steam trying to escape from the raw middle, so that the tortilla blows up like a balloon) At this point, if you have your heat and moisture right, the tortilla should start to bubble. Keep the tortilla moving with your fingertips... spin it, slide it around, etc.

You also want to press down around the edges to help seal them and trap the steam that is trying to escape. Also gently push and pat the bubbles that form to coax them into spreading and separating the tortilla.

If everything is perfect, you should get a beautiful tortilla balloon. Flip it a couple times until it is browned how you llike it, and place the hot tortilla in a folded towel. keep repeating until you run out of masa.

If the tortillas crack, don't bubble, or are stiff, you need more water and/or your heat is wrong. Just keep adjusting, and you'll get it. Also, the tortillas all steam each other in the towel, so even the dry ones usually come out just fine.

Now, you can eat this plain with butter, with your favorite taco fixuns, or deep fried for the ultimate tortilla chip... Give it a try, and I guarantee store bought tortillas will never be quite as good.....

MORNING RITUAL

2009-12-16T08:05:00.000-08:00

I really enjoy a good cup of coffee, but I am by no means an expert on the subject. I've got my tastes narrowed down a bit, though, so I figure I ought to get this down before I forget. I haven't really settled on a type of coffee that I like to the point that I have stopped experimenting, but I do know that, in general, I tend to enjoy the darker end of the spectrum. Lately, though, Kona roasts seem to stand out a bit as a frontrunner for me, but I've still got a lot of experimenting to do. I'm not usually a big fan of flavored coffees, and take my coffee black. I brew my coffee at home via one of two methods...

The first method I use is pretty routine. We have a nice new Cuisinart coffe maker with a gold tone filter. I do a fairly fine grind on the coffee beans and add 3 Tbsp of grounds, along with 12 oz. of water. Cuisinart does the rest. This method seems to get me a single, perfect cup of coffee every morning, but there is just no excitement or satisfaction in it for me.

If I'm really feeling the need for something a bit stronger in the morning, or just in a rush, I'll reach for my Bialetti Brikka, which may very well be the coolest possible way to make espresso at home. It gives espresso that is about twice as strong as my normal Moka pot, and produces a nice sweet foam (kind of like creama) on the top of the espresso, all with a time investment of under three minutes. It does all this by doubling the pressure in the pot with a little weighted stopper.

I turn the hottest burner on the stove to high, add water to the line inside the pot, and use a medium coarse grind to loosely fill the filter. I set the whole contraption on the hot burner with the lid open, and about 1 minute later, the pressure in the pot overcomes the little weight inside, and an espresso explosion rocks the kitchen. I immediately pour the espresso in a teeny little cup, and take myself to coffee heaven. There is really no more exciting way to experience coffee short of having it shot out of a cannon into your mouth.

TASTY TASTY MURDER

2009-12-15T07:38:00.000-08:00

I'm convinced that Paula Deen is trying to kill me and everyone in my family. I came to this reallization slowly, but it is all making sense now....

First, it was the Krispy Kreme burger, a 1/2 pound burger topped with cheese, bacon, and a fried egg, all encased in a glazed donut bun. I thought, "wow, this lady is sick," but I let it go at that without too much further thought.

A little while later, I came across her deep fried stuffing sticks... buttery stuffing full of breakfast sausage, pressed around a stick, and deep fried like a corn dog. I wondered, "how is this lady even alive right now? That does sound pretty tasty, though..."

I started to get suspicious when deep fried mac and cheese came on the scene. Giant squares of already heart stoppingly delicious mac and cheese are wrapped with bacon, coated in cracker crust, and deep fried. My conscience said, "wow, that actually sounds kind of good, but I could never... no...that is just sick."

And then I discovered her deep fried ham. She takes an entire ham, with the skin on, deep fries it, and coats it with a sugary glaze. Without thinking, the Steve inside my head went..."my brother in law has a deep fryer... I wonder what we're all going to eat for the New Year... and I wonder where a person can buy a large ham with the skin on??"

And that's where it hit me... Only one of two possibilities can be true:
Either Paula Deen somehow fell in love with me and is trying to capture my heart, or she is an evil genius bent on mass destruction. But she couldn't be in love with me...if she had a heart, it would have clogged and stopped years ago.

The only logical conclusion is that Paula Deen is a murdering zombie, and her deep fried ham is the ultimate weapon of mass destruction, set to go off at the next family gathering...

Here's the recipe for the ham from food network...

Brine:
1 gallon water
1 gallon apple cider
1 cup dark brown sugar
1 cup kosher salt
2 cinnamon sticks
4 cloves
10 pound uncooked ham
Peanut oil, for frying, about 5 gallons
Glaze:
3 cups pineapple juice
1 (8-ounce) can crushed pineapple with juice
1/2 cup Dijon mustard
1 cup dark brown sugar
1/2 cup honey
Directions: In a large plastic tub, place all of the brine ingredients and stir until dissolved. Place the ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well.
Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees F. Place the ham carefully inside the fryer. Cook for 7 1/2 minutes per pound. The ham will be cooked when it is 160 degrees F. inside. Remove the ham carefully, letting it cool off and drain of excess oil for about 10 to 15 minutes.
Glaze: Combine all the ingredients in a medium saucepan on low heat and let reduce until a syrupy consistency. Let the glaze cool slightly and then pour it over the deep fried ham. Serve any extra glaze on the side to the victims.

"I'm not gonna hurt Y'all... who wants a snack???

COLD SNAP

2009-12-14T07:53:00.000-08:00

As the weather (and water) becomes colder, I can feel my interests shifting once again, and my annual woodworking bug is taking hold. I've already got a few projects in mind, starting with new doors for our entertainment center, a rocking chair for my wife, and finally some kind of interesting children's toys. I just got some ideas stuck in my head a couple days ago, and I'm already itching to get in the garage.

My challenge to myself is to keep my lobster fishing obsession somewhat intact while allowing my latest ideas to take hold and become realities...

EASY STREET

2009-12-13T11:47:00.000-08:00

It seems like all the good ideas are already taken these days. I used Shazam a while back, and it dawned on me... Shazam could use their massive songs library to sort the music on your computer... Run the program, click the folder with music in it, and they could send snippets of all your songs to their database, then rename them and fill in all their details for you. Awesome! I hate sorting music.

A quick google search shattered my dreams of easy street, but at least my music will be organized some day...

RESTLESS

2009-12-12T10:39:00.000-08:00

Ever since I left home to go to college, I have moved about once a year. Each time I have moved, I have been extremely happy about it and completely fed up with the place I was moving away from. The weird thing is, it seems like every time that I visit somewhere I once lived, I fantasize about moving back, and scold myself for not taking advantage of everything the location had to offer.

The question is, did I fail to properly appreciate the good parts of my past homes, or am I just forgetting all my reasons for leaving now that some time has passed? Is there any place that I can tolerate for more than a year?

BONNANZ

2009-12-11T07:42:00.000-08:00

In 2006, I finished the construction of a 14' 3" cedar strip rowboat, named "Bonnanz", after my grandma, Abbondanzia Calise. I'm often asked about the process of building a boat, so this post is going to be a rough outline of the build process. In later posts, perhaps I will go into more detail on each step, but for now, a rough outline will have to do.

There are many ways to build a boat of a given type, but I settled on Cedar Strip for its beauty, weight, and relative ease of construction. The boat I built is called a "Cosine Wherry", named for the curve that was used by the designer to develop the lines of the hull. If you are looking to build a cedar strip rowboat, I highly recommend the books, "Rip, Strip, and Row!" and "Canoecraft," which contained the plans and general directions that got me going.

If you take on a project like this one step at a time, and make sure each step is correct along the way, it is suprising how easily something like building a boat can come together.

Here's how you do it:

Build a strongback. This is essentially a long, straight beam that will serve as the "workbench" your boat will be built on. Great care must be taken to ensure that the strongback is secured tightly to the shop floor, level, and straight. Problems with the strongback will transfer into your boat's shape, so it is very important to get this part exactly right.
A form in the shape of the hull is attached perpendicular to the strongback at around 1 foot intervals. (The last form is actually the back of the boat, so use an appropriate pice of wood there) These are basically cross sections of your boat at each point. Once the forms are cut and securely attached to the strongback, you are ready to make some cedar strips.

You are going to need cedar strips that are about 16 feet long to avoid unnecessary splicing. The strips will need to be about 1/4" thick, with a bead on one side, and a cove on the other. Cut the beads first, then the coves, or you will damage the coves while cutting the beads. Expect a lot of sawdust on this step...

Now you're ready to start building your boat. Start one strip below where you want the rail to start, and securely nail a strip into the forms, following the line you want the upper rail to take. Now, you take another strip and glue it into the strip below with wood glue, clamping it tightly to the form with wedges as you go. I worked in sets of threes, laying six strips a day. Once you reach the waterline, stop working in that direction, and start working from the top down.

Once all the strips are on, it is time to start smoothing out the hull. Use a hand plane to shave off the high spots, then carefully blend the strips in to each other and fill any gaps with a sawdust-epoxy mixture. Be very careful not to take off too much wood here.

Now it is time for fiberglass. Sand and fair between glass applications, then add one or two final layers of epoxy to get a smooth, clear finish. Heating up your shop helps during fiberglassing to eliminate air bubbles and get a nice clear finish by reducing the epoxy's viscosity

Now the keel can be added, and the boat can be flipped over. The same process of fairing and fiberglassing will be done on the inside of the boat , then the interior features can be added (like seats, rails, foredeck, etc).

Add a few coats of varnish to provide UV protection, and there you have it, one year of my life in a single blog post. Go rowing.

OOZING YULE

2009-12-10T08:16:00.000-08:00

If you've done it like me, you've got one heck of an awesome tree sitting in your house, just begging to be decked out with all the yule you can throw at it. This is not the time for shortcuts... to be done correctly, this is going to take at least an entire evening, so clear your calendar and prepare for some serious quality time with your loved ones. If every tree was decorated like this, we would all be a lot better off:

Before you do anything, crank up the Christmas tunes and turn off the idiot box. Go big and go cheesy. If you've got a santa hat or a Christmas sweater from grandma, now is the time to bust it out and display it with pride.
Make cocoa, add marshmallows.
Get out your lights. Preferably, they should be extremely well tangled after a year of sitting in their box. Sit your whole family on the floor and untangle your lights together, then plug them in and change out any broken bulbs. We like a mixture of blue and white lights. Next year, we're going to replace every other bulb on our light strands so that we have alternating blue and white lights.
Plug in the lights and string the tree. Put everyone in the house in a circle around the tree and pass the lights hand to hand all the way around. Make sure to get lights deep in the foliage as well as at the outer edges by following a "w" shaped path... in to the trunk, and out to the edges.
We've come to an opportunity to go all out here. Buy cranberries, make unbuttered popcorn, put on a favorite christmas movie, and make long cranberry popcorn strings with a needle and thread. Add your strings to the tree as you go until your tree is fully decked out. This is a ton of work, but skipping this step would just be blasphemous. You have a great chance here to spend some much needed quality time with your loved ones.

I'm a firm believer in original, unique ornamentation. If your ornaments are all designed to be pretty, but have no sentimental value, you've got a problem, but don't worry, it can be fixed! Every ornament you put on that tree should be special. It should have a person or a memory associated to it. (If you find that you have too few ornaments like this, or if you just need a few more, please don't go buying any ornaments this year. It is easy and fun to make your own, and if you do this as a family, you'll be creating Christmas memories to last a lifetime. You can get any number of recipes or ideas from the web, but I prefer the cinnamon ornaments, painted with acrylics, with a finish of clear lacquer spray paint. Mix 1 cup cinnamon with 1 cup applesauce and 1 Tbs white glue to make a dough, and then sculpt, dry, and decorate. As with the pine scent, the strong cinnamon smell these babies give off will help you recall your family ornament making experience every time you open that ornament box)

Take turns hanging your ornaments one at a time. Remember where they came from together. Forget trying to make the tree "pretty". Go for sentimentality and good spirits, and the beauty will follow.
If you need more ornaments, make paper snowflakes and hang them on the tree. You can even paint them with lacquer to save them for year after year...
Your tree should be oozing Christmas spirit all over the place by now. Take a family picture in front of it and go watch a classic Christmas movie together.

FAMILY TREE

2009-12-09T07:50:00.000-08:00

Well, it is that time of the year again! That's right, it is finally time to put up that Christmas tree you've been waiting for all year! This is no simple task, nor should it be... this is what Christmas is all about for me. So this year, consider doing it the hard way, like our ancestors did it, and I promise it will be worth it in the end. Expect the whole process of selecting and decorating your tree to take a minimum of two full evenings.

Here is the Young's Log guide to Christmas trees:

A fresh, live tree is always preferable to plastic. Our memories are hard wired through our nostrils, and nothing says Christmas to me more than the fresh smell of pine. If at all possible, find a place where you can cut your own tree, but if not, your local hardware store is your best bet. (The joy of Christmas comes from quality family time and fond memories. Erecting your tree in the way i've described here ensures both. The distinct pine smell will help to anchor the memories you create and recall old memories year after year)
Selecting a tree should be a family affair. Don't expect to pick a tree in 15 minutes.... savor this classic Christmas experience. Bring the whole family along and drag out every tree in the lot. Be sure to bring a pocket knife, a rope, gloves, and your best lumberjack attire. Pore meticulously over the qualities of each tree and select one by family consensus. If you don't find the right tree, go somewhere else and find the right one. Douglas, Noble, Charlie Brown.... it doesn't really matter. Just take your time and get a tree that the whole family likes.
Get a unique, one piece, quality tree stand. This will make your life much, much easier, and will give you one more symbol of Christmas joy to hold onto... that old metal stand that has sat under your beloved tree year after year.
When you get your tree home, don't just throw it in your stand. Carefully lay your tree on its side and cut about 1/2" off the bottom with a hand saw. This is a sacred practice... power tools have no place here. If you have kids, make them hold the tree while you saw, even if this is completely unnecessary. While you're at it, drill 3 1/2" holes in the fresh base. If you have a hand crank drill, now is your chance to pull it out and use it. (sawing off the bottom of the tree opens the pores to allow water to get into the tree. Drilling holes adds surface area to allow for more water contact.) If you really want to go for it, drill the holes extra deep, and stuff them with cotton, which will further increase the tree to water contact area.
Trim off the first few branches at the bottom of the tree. Use careful judgement here. You want the tree to fit nicely in the stand and have plenty of room for presents underneath, but you don't want it to look like its wearing highwaters.
Take the tree inside and place it in the stand. The family should gather at this point and ensure that the tree remains straight while it is attached to the stand.
Carefully rotate your tree through every possible angle. Reach a family consensus as to the proper tree alignment for optimum viewing.
Fill the stand with as much water as you can get in there, and add a few flower feed packets for best results.
Now you can decorate your masterpiece!

NEXT: The Young's Log guide to Christmas Tree Decoration

THE GREAT UNKNOWN

2009-12-08T09:22:00.000-08:00

Lately, I have been thinking a lot about religion for some reason. The best way I can describe my feelings on religion is to say that I have come to the conclusion that I do not know who or what God is, and I am not sure that it is possible for myself or anyone else to truly know with certainty. In spite of this, I believe that a benevolent God does exist.

I think I am okay with this because I can't change what I truly, deep down believe, whether I'd like to or not, and to say otherwise would be a lie.

It turns out that there is a term for my way of thinking, and that term is "agnostic theism." I just happened upon this discovery recently, and I'm not sure why, but I have been intrigued by the fact that there is a word for what I actually believe. I realize that there are possibly some bad connotations that go along with the word agnosticism, but I am not really sure why. To help clear the air, here is a definition that I really like: "An agnostic theist is one who views that the truth value of certain claims, in particular the existence of god(s) is unknown or inherently unknowable but chooses to believe in god(s) in spite of this...An agnostic theist can also be a person who believes in a god(s), but does not understand how it or they work"

That sounds like what I believe right now. I like that I found this term by starting with my beliefs, rather than starting with a religion and trying to fit my beliefs to it. Just to be clear, this is not a religion and does not change anything about me at all, but for some reason, it is nice to know that there is a term for my current way of thinking.

THE BACON

2009-12-07T08:26:00.000-08:00

For some reason, I have a fairly difficult time explaining what I do for a living to other people, so I am going to attempt to organize my thoughts on my career here...

Officially, my job title is "Engineer/Scientist", but specifically, I consider myself a design engineer. The best way I can describe this is by explaining that I solve problems, using a majority of common sense and intuition, combined with technical data and advice from specialists. The typical problem would be something like, "we need a ____ that will fit into this space, perform ____ function, last for the life of the airplane, be easy to install and maintain, be acceptable to the FAA, and not break in a way that could hurt anything if the airplane crashes".

My job would then be to make several rough 3D models of different ways to accomplish what was asked for. Some kind of consensus would be made as to which model has the most potential, and then I would spend a few months fine tuning the design and taking input from varying specialists (like stress engineers, materials engineers, producibility engineers, etc...) to make everyone involved in the project happy with the new design. It is a bit of a balancing act at times, because the wants or needs of each specialist may not necessarily be compatible. The real challenge of my job is figuring out a design that can get everyone to compromise and agree on a single design concept.

Once I thought I could convince everyone involved that my design will work for them, I would make detailed drawings (like blueprints) of each individual part, in addition to multiple drawings showing how all the parts should be put together. I would then send all the drawings to a panel of specialists, who would review the entire design one last time. After a few more small changes and comments, my drawings would finally be approved, built, and installed on a shiny new airplane.

The things I work on are usually structural components located behind the scenes in the interior of an airplane, but lately, some of my work will be visible to passengers. I have worked on cargo compartments, water systems, waste lines, oxygen systems, closets, crew resting areas, class dividers, and many other items that have popped up over my 5 years as an engineer. My favorite thing to do at work is to be given a new, complex problem, sit down at my 3-D modeling station, and try out new ideas to come up with a solution. Engineering can be extremely boring at times, but the opportunity to be creative makes it all worthwhile.

FREEDIVING FOR LOBSTER

2009-12-05T10:02:00.000-08:00

Freediving for lobster is one of the most fun and challenging things I have ever picked up. You grab a wetsuit, mask, snorkel, fins, gloves and waterproof flashlight, climb down a steep cliff to a secluded bay, and dive into frigid pitch black water in the middle of the night. If you're lucky, you even get a tasty dinner out of the deal.

Buying the lobsters from the market would probably be more cost-effective, but there is just something about freediving for lobsters that makes me feel alive. Even if you don't catch anything, you'll see some of the most incredible things in the nighttime sea. I always keep my eyes open for a hidden halibut nestled into the sandy bottom, a horn shark's ghoulish nighttime ritual, or that heart pumping moment when you spot a thick red antennae poking out from a dark, rocky hole.

Here are a few pointers to keep in mind when you go diving for lobster:

Try to forget the feeling that you're being followed in the dark, and above all, stay calm if anything unexpected happens.
Be decisive. If you decide to make a grab, give it all your strength and speed.
If the visibility is good and you see a lobster while you're down, don't try to grab it unless you have a good angle. Come back up, position yourself, and make a new dive on a fresh breath. If visibility is bad, grab that sucker as fast as you can.
Aim behind the lobster's head (they swim backwards) so that they will swim into your grasp
Pin the lobster to the bottom with a swatting motion, THEN grasp it. This is much more effective than trying to "catch" it in your hand.
Watch out for sea urchins on entry and exit into the water. Stepping on a sea urchin will cause you agony for over a month (trust me, I know).
Only go when dive conditions are optimum. Any kind of swell in the Palos Verdes area will cause visibility to drop near zero. Go to http://cdip.ucsd.edu/?nav=recent&sub=nowcast&units=metric&tz=UTC&pub=public&xitem=socal_now to check the swell report.
Try new areas that aren't overfished to find your own lobster producing spots.
Don't go to a kelpy area during low tide. The kelp bunches on the surface, and is a huge hassle to swim through.

STEAKS

2009-12-04T13:32:00.000-08:00

OK, just a quick couple things I've noticed over the past couple days, making steaks with my brother and friends:

Salt cure your steaks: Bury them in coarse kosher salt for no more than 30 minutes, unrefrigerated, then rinse the salt off and pat dry.
Rub the steaks with olive oil.
Put on a thick rub. I used lots of coarse ground black pepper and smoked paprika (no need for more salt).
Make sure the coals and grill are extremely extremely hot, and also make sure the coals are ALL fully ignited (partially ignited coals gave off a bitter smoke you will taste in the meat) and quickly put the lid on the barbecue if you get any open flames (they will deposit soot on the meat and add a bitter taste)
Cook for 3-5 minutes a side. Test the doneness by poking with your finger. It should feel firm with a light touch, but you should be able to feel a little softness or give if you push harder. (if it springs back hard as you push, it is overcooked)
Let the meat rest for 5-10 minutes
Coat with a sauce. I used: Butter, roasted garlic, horseradish, dijon mustard, and worcestershire sauce to make a melted butter sauce and brushed it over the steaks.
Grunt like a sophisticated caveman.

FISHING

2009-12-04T12:33:00.000-08:00

There is a whole lot for me to say on this subject, but for now, I'm going to stick to a brief history, and a few goals for the future:

My grandpa was a fisherman in Italy, and when fish started to become scarce, he came to America where the fish were more plentiful. In a sense, I owe my life to fishing, because, without it, my parents would not have met, and I would not be here. Catching fish is the one hobby that I've always returned to, and it is the one that I have spent the most time learning about and getting good at.

I've been fishing for as long as I can remember. It started with summers in Catalina island, spending countless hours on the "mole" catching perch and anything else that would bite a piece of bread or a frozen pea on a hook. As I got older, we started to venture out on my grandpa's aluminum skiff, the "Il Fungo." We would troll lures for hours on end and go far from the shore to catch sanddabs with my grandpa's heavy hand lines. The ultimate trophy in those days was a bonito or barracuda, anything that would put up a good fight. I spent every summer and every vacation spending as much time as possible in the Il Fungo. This was where I learned to love fishing, but did not learn much about the art of catching fish.

When I was 13, I went fishing on a charter boat with my boy scout troop, and could not believe what I had been missing. I caught the biggest fish on the boat, and fell into an early fishing career. I got a job as a "pinhead" on a 1/2 day boat when I was thirteen. I would scrub the charter boat clean at the end of the day, and help the crew whenever they needed it in exchange for free fishing trips. This is really where I learned to catch lots of fish. Over the next 5 years, I went from being a pinhead to a full fledged deckhand, and in the end, getting my captain's license from the Coast Guard. In that time, I was taught everything there was to know about catching coastal fish in California, with one major exception:

I was not taught how to find fish, only how to catch them once the boat was positioned. I have no secret spots. I can't tell you where to go to catch fish. If I'm lucky, I can find a good school of fish, but I really don't have much knowledge about how to make it happen on a bad day. Now that I'm an adult and not spending day and night on a fishing boat, it is time for me to learn on my own, and find my own fishing holes.

Learning to fish is a bit like riding a bike, so I don't feel that I need to keep extensive notes on the "how" of fishing, but here is what I need to work on to get better:
1) Get out and explore new areas, even if it means less time spent fishing.
2) Take notes every time I go fishing. (Part of the reason for this blog) Note locations, water temperature, tide, anything that might be relevant.
3) Keep an open mind and try new techniques

HERE'S WHAT IT'S ALL ABOUT

2009-12-04T11:06:00.000-08:00

I've decided to start this blog as an index of sorts for my thoughts and pursuits. I tend to become intensely interested and passionate about random activities and ideas, exhaust myself through relentless effort in the subject, and move on to something new. I'd like to start keeping track and saving the knowledge I gain along the way so that I can eventually go back and expand on what I've already discovered.

I'm going to occasionally take a little time to remember what I've done in the past, and maybe even revisit some of my old passions in an effort to hold on to them for the future. Here's a list of some of the activities I've taken up over the years that will likely be the subjects of future posts:

Fishing, Rod Building, Bread Baking, Cheese Making, Cooking, BBQ/Smoking, Boat Building, Carpentry, Blacksmithing, Net Making, Kayaking, Freediving, and (the most recent endeavour) Lobster Hooping.