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.
When I switched from medicine to software engineering I was really surprised by the interviewing process. During my first interview I answered all of the questions correctly, but the CEO did not want to hire me over concerns around: “How can a nurse be good at computers?". Roll the clock forward and the same person did his very best to prevent me from leaving. With the best of intentions, the interviewing process is like speed dating.
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. 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://storage.googleapis.com/minikube/releases/v0.17.1/minikube-linux-amd64 \ && chmod +x minikube \ && sudo mv minikube /usr/local/bin/ Reference: https://kubernetes.
The older I get the more interested in cooking I become. My most recent adventure has been smoking meat. I have a friend at work who’s a bit of a gear head and tends to like the exact same kind of stuff I do… so I basically I just did what he did :) The smoker For maximum flexibility and reliability I choose a large Big Green Egg. It’s basically a big Japanese style ceramic oven.
When I started learning about Golang templates much of what I read was around their syntax and feature set. It didn’t take long, but I found myself struggling to do things that struck me as being pretty basic. So I figured I’d write down a few things I’ve learned. By no means is this intended to be a proper (or even correct) howto on Golang templates, rather it’s just what I’ve learned so far.
Friday I was splitting wood and carrying some inside for the fire, when I noticed that the furnace thermostat said the temperature was 70 degrees. I find the process of splitting wood to be very enjoyable. It’s a bunch of work and it’s very satisfying. I also love a nice warm fire, so I pretty much enjoy the whole process. Somehow the thermostat failed to realize the effort I had made, as the room was for sure closer to 73 degrees, geesh… show some respect!