Shopping list green, red, yellow bell peppers onion (walla walla or yellow) onion powder garlic powder paprika salt (coarse kosher) black pepper (coarse) Additionally high temp cooking oil (avocado, grapeseed, canola, etc) wok or cast iron (capable of high temps) powerful heat source Cook Chop peppers into small pieces Chop onion into small pieces Heat oil in wok at high heat, 800f This will be above the smoke point of your oil, and will smoke Add peppers and onions when screaming hot Cook until reasonably charred Stir frequently Add oil as needed Around 8 to 10 minutes Remove from heat Add seasonings salt pepper onion powder garlic powder paprika
Shopping list 5 avacados cilantro fresh garlic hot pepper (jalapeno or something) kosher salt lime juice onion (red, yellow, ideally mild) Additionally mortar and pestle Assemble Peel avacado into mortar and pestle Add lime juice (preserves color) Add all the other stuff Smash the crap out of it
Shopping list fresh flour tortillas (avoid the kind that never expire) bell peppers guacamole meat (if you want) barbacoa sour cream cilantro hot sauce (I like red pepper sauces) green onion beans refried black rice cheese (cheddar) Assemble Put sour cream on the tortilla first (spread it out) Add whatever else you want
Shopping list chuck roast chipotle peppers in adobo sauce chipotle powder cumin powder garlic powder mustard powder onion powder paprika black pepper kosher salt lime juice if desired Note: Any of the spices can be in seed/raw form. Grind via a mortar and pestle to form a powder. Additionally olive oil smoker (egg, offset, etc) sous vide machine Prepare dry rub 4 tbsp black pepper 4 tbsp salt 1 tbsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp chipotle powder 1 tsp mustard powder 1 tsp cumin powder Prepare roast Trim excess fat Coat with olive oil Liberally coat with dry rub Smoke Prepare smoker with whatever wood you like (I use hickory or fruit woods) Set smoker to 225f Smoke roast for 1 or 2 hours Cook Heat water bath to 80c Vacuum seal roast on high Cut the roast into smaller pieces Add chopped up chipotle peppers and adobo sauce Be sure the roast is cool when sealing (vacuuming when hot is messy) Cook in water bath for 12 to 24 hours Sear Heat cast iron pan to 500f Add enough high temp oil to coat the bottom Take roast out of the bag and dry with paper towel Reserve liquid Pull apart with forks and place in a bowl Sear for 1 minute (in batches depending on your pan size) Place in bowl and re-introduce liquid from before Squirt lime juice if desired
Shopping list carrots (best you can find) black pepper butter (unsalted) honey kosher salt drippings from steak You can also use (or supplement with) beef stock/paste Prepare Wash and trim the carrots Chop diagonally Cook Add the drippings (and beef stock if desired) into a sauce pan Add carrots Add water until carrots are surrounded (but not covered) in liquid Cook on medium/high heat for about 8 minutes The liquid should be largely gone when finished They should also be pretty tender, cook longer if needed Season Add 2 tbsp honey Add 2 tbsp butter Add salt and pepper Continue to cook on low/medium heat until they caramelize Maybe 5 or 10 minutes
Shopping list 1⁄2 pound shiitake mushrooms 1⁄2 pound oyster mushrooms balsamic vinegar black pepper kosher salt soy sauce Additionally high temp cooking oil (grapeseed, canola, etc) butter (unsalted) wok (or pan capable of high temps) powerful heat source Prepare Cut the stems off the shiitake mushrooms Cut off the big parts of the oyster stems (I only cut off the crazy parts) Be sure to cut the pieces pretty big as they will shrink significantly Fry Put the wok on high heat (500f) The goal is to cook the water out of the mushrooms without steaming them (this requires very high heat) Add a good amount of high temp cooking oil When it’s screaming hot add the mushrooms Stir almost constantly If they start to dry out or stick add oil When they have shrunk down, and look a bit charred turn down the heat This takes around 7 minutes Season Add 3 tbsp of soy sauce Add 2 tbsp of balsamic vinegar Add 2 tbsp butter Add salt and pepper Stir for a bit to incorporate
Shopping list steak (filet, ribeye, new york, etc) kosher salt (coarse) black pepper (coarse) Additionally cast iron pan high temp cooking oil (grapeseed, canola, etc) olive oil or Worcestershire sauce sous vide machine Prepare Trim undesired fat and silverskin Grind pepper and combine with salt (60% pepper to 40% salt) Coat steak in olive oil or Worcestershire Liberally coat with dry rub Vacuum seal as high as your machine will go Cook Put steak in the sous vide bath at the desired temp My family likes 61c (high end of medium) Cook for 1 hour 2 hours if you seasoned/sealed/froze the steaks earlier Sear Heat cast iron pan to 500f Add enough high temp oil to coat the bottom Toss bag into ice bath briefly to cool the surface Take steak out of the bag and dry with paper towel Reserve liquid if desired (example: carrots) Sear for 1 minute on each side At my house this sets off the fire alarm, so I do it outside I also use a turkey burner (makes high temps much easier)
Shopping list 1 jar of spaghetti sauce (whatever kind you like) 1 box spaghetti 1 pound hamburger 1 bell pepper (green) 1 onion (yellow or red) 2 cloves fresh garlic 3 fresh carrots Additionally 3 tablespoons sugar crushed red pepper fresh black pepper garlic powder italian seasoning (oregano, basil, etc) onion powder parmesan cheese Caramelize the onions Chop the onion Put olive oil in a small stainless pan on low/medium heat Add onion and stir until it starts to stick Add 1⁄4 water (will release the fond) Repeat the previous 2 steps maybe 5 or 10 times When the onions are dark brown you’re set :) Set aside Roast carrots Preheat oven to 450 Lightly coat carrots in Canola oil Place on parchment paper in oven Roast for 20 minutes Mash and set aside Brown hamburger Put olive oil in a large stainless pan on low/medium heat Chop and add garlic (cook a bit to flavor the oil) Add hamburger Aggressively chop with spatula (making it as fine as possible) When it’s almost fully cooked pour off 80% of the oil Add ingredients Bell pepper (chopped) Black pepper Crushed red pepper Garlic powder Italian seasoning Onion powder Sugar Tomato sauce Cook pasta Boil water Add a little salt Once at a full boil add pasta Cook per instructions Reserve some of the cloudy water before draining
This is a quick Fedora Linux specific version of the upstream Hello Minikube guide. It uses Golang as the hello world application and tries to call out a few useful things along the way. This is a follow up to: Kubernetes Hello Minikube Fedora 25 Dependencies You’ll need golang, kvm and libvirt along with proper group membership: sudo dnf install golang libvirt-daemon-kvm sudo usermod -a -G libvirt $(whoami) newgrp libvirt Install minikube itself curl -Lo minikube \ https://github.
What is Keybase? Keybase is a very interesting service which provides a distributed filesystem that’s fully encrypted. From their website: “Keybase aims to provide public keys that can be trusted without any backchannel communication. If you need someone’s public key, you should be able to get it, and know it’s the right one, without talking to them in person.” The encrypted filesystem they provide is named kbfs and has some very innovative properties.