Jenn Dolari @dolari@driveinsaturday.org

One of the reasons I'm glad my recipe program can scale recipes, is some of my restaurant recipes are GIGANTIC. Here's Threadgill's Mashed Potatoes nutritional info if I ate the whole recipe at once:

Spices, one year later:

Forgot to mention that after I had the asthma test, I hit Kura Revolving Sushi. Expensive, but very good sushi, lots of variety and a neat little robot guy who serves you your drinks. Ticket taking is moslty automated, as are the menus. Lots of tech. :)

A little spendy, but I'll take what I can get now that Sushiland is gone.

Oh, wow, does this bring back some memories. The guy on the left is blasting so powerfully that he's run over multiple CB Channels, the strong signal to the right of him is complaining about the first guy,m and the bright white signal to the right of 27.200 are "Macho Man" and "Class Act" arguing about why New Mexico is a better state than Washington.

Ah, not so different of the memories of my old CB days as Blaster....

This Week's Meals (3/3): Kuku Choma

Oh, my. Oh, my this smells fantastic. I tasted the sauce - little salty, but most marinades are. After I took the chicken out of the oven-broiler, I licked my fingers and...oh, boy I'm looking forward to this....

# Kuku Choma

Street Fighter: The Official Street Food Cookbook
14.0 servings

1.0 whole red bell pepper
7.0 cloves garlic
2.0 inches ginger (peeled)
1.0 tsp red pepper flakes
4.0 tsp lime zest
3.0 tbsp vegetable oil
1.0 tbsp cumin
1.0 tsp corriander
2.0 tsp paprika
2.0 tsp salt
1.0 tsp black pepper
5.0 pounds chicken wings
1.0 whole lime
2.0 tbsp marinade (measurement)

1 - Place the bell pepper, garlic, ginger, and red chile flakes in a food processor.
2 - Puree until smooth, and transfer to a large bowl.
3 - Add the zest and squeeze the lime so that the juice is also added.
4 - Add two thirds of the canola oil, cumin, coriander, paprika, salt, and pepper, and mix together well.
5 - Transter the listed amount of the marinade into a separate airtight container and mix with the remaining lime zest and juice, and the remaining tablespoon of canola oil. Set aside in the refrigerator.
6 - Place the chicken wings in the large bowl and toss to cover in the remaining marinade.
7 - Let rest covered in the refrigerator for at least 2 hours and up to 6 hours.
8 - About 15 minutes before grilling, remove the chicken wings and reserved marinade from the refrigerator.
9 - Preheat a grill, and oil the grate to prevent the wings from sticking.
10 - Place the chicken wings directly over the heat. Baste the wings several times with the reserved marinade while they grill. Flip the wings occasionally until they have a nice char and have cooked through (chicken is done when it reaches an internal temperature of 165°F/74°C), 5 to 10 minutes.
11 - Transfer to a plate, and wrap in aluminum foil until it’s time to serve.

#thisweeksmeals #cooking

This Week's Meals: (2/3): Spaghetti "Carbonara"

This isn't your regular Spaghetti Carbonara as it has nori (seaweed), scalliions and sesam seeds. Given that this is from a Street Fighter recipe book, specifically a Ken specialty, I'm guessing this is supposed to be a fusion of Italian and Asian cuisine as he's an American who trains in Japan.

Gave myself a slight steam-burn making this so be careful.

# Spaghetti Carbonara

Street Fighter: The Official Street Food Cookbook
11.0 servings

1.5 tsp salt
1.0 whole egg white
4.0 whole egg yolks
2.0 tbsp white miso
0.75 cup Parmesan cheese
0.3333333333333333 cup Romano cheese
2.0 tsp black pepper
1.0 pound spaghetti
2.0 tbsp ghee
8.0 ounces bacon (cut into large pieces)
4.0 cloves garlic
1.0 sheet nori (sliced into strips)
2.0 tsp sesame seeds
1.0 tsp black sesame seeds
1.0 whole scallion (chopped)
4.0 whole eggs (poached)
2.0 cups pasta water (measurement)

1 - Heat water, enough to cover the pasta, in a large pot over high heat.
2 - When it comes to a boil, add the salt.
3 - In a medium bow! combine the egg yolks, whole egg, miso, half of the Parmesan, half of the Romano cheese, and black pepper.
4 - Whisk together until well combined.
5 - Cook the pasta until just al dente. Drain the pasta and reserve at least the measured amount of pasta water.
6 - Heat a deep pot over medium heat. Add the ghee and melt.
7 - Add the bacon and cook until crispy, about 6 to 10 minutes.
8 - Add garlic and cook for another 2 minutes.
9 - Add half of the pasta water and bring to a boil. Stir until the water begins to reduce.
10 - Add the pasta and stir together rigorously.
11 - Remove the pot from the heat and continue to stir.
12 - Carefully pour the egg mixture in and keep stirring. It is important to keep stirring to not let the eggs scramble. Stir until the sauce appears glossy.
13 - Stir in the remaining cheese. If the sauce Is too thick, add additional pasta water to the pasta to help thin out the sauce. Make sure to add water in small portions so as not to make the sauce too runny.
14 - Taste and season with additional pepper or cheese if needed.
15 - Mix the nori, white sesame seeds, black sesame seeds, and scallions in a bowl.
16 - When serving a portion, place some pasta on a plate and top with a poached egg. Sprinkle with the nori mixture.

#thisweeksmeals #cooking

This Week's Meals (1/3): Koshari

Oh, my goodness, this took three hours to cook and is essentially making four individual meals into one big individual meal. Thast tomato sauce was TASTY though. I can never get crisp onion strings, though. They're always just this side of burned, but never crispy.

This is a very complicated recipe. Read it carefully before trying:

# Koshari

Street Fighter: The Official Street Food Cookbook
12.0 servings

2.0 whole yellow onions (sliced thin) (onion rings)
3.0 tbsp flour
1.0 tbsp salt (onion rings)
0.25 cup vegetable oil (onion rings)
1.0 tbsp vegetable oil (tomato sauce)
1.0 stick cinnamon
1.0 whole bay leaf
0.5 whole yellow onion (chopped) (tomato sauce)
5.0 cloves garlic (minced)
2.0 cups tomato sauce
2.0 tsp cumin (tomato sauce)
2.0 tsp coriander (tomato sauce)
1.0 tsp cayenne pepper
1.0 tsp paprika (tomato sauce)
2.0 tsp salt (tomato sauce)
1.0 tsp black pepper
1.0 cup basmati rice
1.0 tbsp unsalted butter
0.25 whole yellow onion (diced) (rice)
45.0 grams vermicelli
2.0 cups vegetable broth
1.0 tsp cumin (rice)
1.0 tsp coriander (rice)
0.5 tsp chili powder
0.5 tsp paprika (rice)
1.0 tsp salt (rice)
0.5 cups lentils
2.0 cups elbow macaroni
15.0 ounces garbanzo beans
1.5 cups water (lentils)
2.0 cups water (macaroni)
0.0625 tsp salt (macaroni)

Prepare the Rice
1 - Place the rice in a bowl, and cover with water. Let sit for 1 hour.

Crispy Onions:

2 - Toss the sliced onions in flour and salt.
3 - Place a large pan over medium heat.
4 - Add the canola oil and let it heat for about 1 minute.
5 - Cook the onions until crisp, 20 to 30 minutes.

Tomato Sauce:
6 - Place the canola oil in a medium saucepan over medium-high heat.
7 - Add the cinnamon stick and bay leaf. Allow to toast for about 1 minute.
8 - Add the onion and garlic, and cook until softened, about 5 minutes.
9 - Add the sauce and spices.
10 - Reduce the heat, and simmer for 15 minutes.

Serving prep
11 - In a saucepan, add lentils and water. Bring to a boil.
12 - Boil the lentils intil tender, aboput 15-20 minutes.
13 - In a seperate saucepan, add water for the macaroni and a pinch of salt. Bring to a boil.
14 - Add elbow macaroni and allow saucepan to return to a boil. Stir occasionally
15 - Cook for 7-8 minutes or until tender.
16 - drain both lentils and macaroni, set aside.

Rice:
11 - Drain the rice, and set aside.
12 - Place the butter in a saucepan over medium heat until melted.
13 - Add the onion, and cook until translucent.
14 - Add the vermicelli, and toast for about 1 minute.
15 - Add the rice, and cook until slightly toasted, about 3 minutes.
16 - Add the vegetable broth, cumin, coriander, chili powder, paprika, and salt.
17 - Bring to a boil, and then reduce the heat to low.
18 - Cover, and cook until the rice has cooked through, about 10 minutes.

Serving:
19 - Place a generous portion of rice on a plate.
20 - Top with lentils, macaroni, chick-peas, tomato sauce, and crispy Onions.

#thisweeksmeals #cooking

My air filter hates or when I cook. It's one of the few times the air quality light on it goes red.

Found a way to not just put the antenna outside, but also the upconverter and even the USB Stick outside, and trail the USB cable inside where I could listen. This let the antenna get full signal, and let me stay warm in the living room.

Picked up Radio Marti out of Greenville, North Carolina as clear as if it was broadcasting from next door.

Saw some activity on the CB bands today. I think it was a jammer, too. Everytime someone would key up, another key would blast over it, with what I think was a CB line from Smokey and the Bandit, which just repeated every time someone keyed up.

Quick Question for my Mortal Kombat II friends out there. When the game came out, do you remember a revision where Shao Khan WASN'T at the top of the mountain?

Some video of MK2 Version 0.1 was just recently released, and not having Khan at the top reminded me that the first version I saw didn't have Khan at the top of the mountain. However, the first version I've seen available on MAME (1.1) has Khan at the very top.

Did I just imagine that?

Today's Dr. Who is "Dalek."

Still the best looking version of the tin plated pepper pots in 60 years of history.

This Week's Meals (3/3): Pacific Salmon Chowder.

I love me a good chowder. I love me a good salmon. There's no way this can be terrible.

# Pacific Salmon Chowder

Spirit of the Harvest: North American Indian Cooking
6.0 servings

1.0 tbsp butter
4.0 whole potatoes (peeled) (diced)
1.0 cup green onions (sliced)
0.25 tsp dill seed
6.0 cups milk
1.0 pound salmon
salt
pepper

1 - Melt butter in a large saucepan over medium heat.
2 - Add potatoes, green onions and dill seed and saute for 2 to 3 minutes.
3 - Add milk and simmer over low heat for 40 minutes.
4 - Add fresh salmon and simmer for 10 minutes more.
5 - Season with salt and pepper.

#thisweeksmeals #cooking

The Pacific Northwest gave me an appetite for both wasabi and raw salmon. I've snacked on two cubes of these already....

This Week's MEals (2/3): Pueblo Beef Stew with Green Chilies and Garbanzos

HOLY COW THIS IS SPICY. It's got at least ten green chilies in it and a jalapeno and OMFG it is hot hot HOT. But it IS tasty!

# Pueblo Beef Stew with Green Chilies and Garbanzos

Spirit of the Harvest: North American Indian Cooking
8.0 servings

2.0 pounds top round beef
0.5 cup flour
2.0 cups onion (chopped)
4.0 slices bacon (chopped)
2.0 cloves garlic (minced)
4.0 tablespoons vegetable oil
2.0 cups beef broth
2.0 cups green chilies (chopped) (peeled) (seeded)
2.0 whole jalapenos (minced)
1.0 teaspoon cumin
0.5 teaspoon Mexican oregano
Salt
pepper
16.0 ounces garbanzos (canned)
2.0 whole tomatoes (peeled) (seeded) (chopped)

1 - Pat beef dry with a clean towel.
2 - Flour meat lightly and reserve.
3 - In a large, ovenproof saucepan or Dutch oven, cook onion, bacon, and garlic over medium heat for 3 to 4 minutes. Remove to a separate dish and reserve.
4 - Add oil to the saucepan and brown meat on all sides.
5 - Return bacon, onion, and garlic to the pan and stir in tomatoes, broth, chilies, jalapenos, cumin, oregano, and salt and pepper to taste.
6 - Simmer, covered, over low heat for 1 1/2 hours.
7 - Add garbanzos and continue to simmer for an additional hour, or until meat and vegetables are tender.

#thisweeksmeals #cooking

Was out on a quick small drive in the Snoqualmie Valley, and suddenly came into this tiny itty bitty dead end neighborhood Ghibli Movie looking community. I mean, it's four houses literally facing each other between a one-lane road, up on a hill, looking over Preston.

I fell in love with it in just a few minutes. To the point that I came back for pictures. From the outside, it looks pretty tiny, but according to the sellers website, it's got three bedrooms a dining area and living room in a 1450 sq foot area, which isn't much bigger than the apartment I have. It's tiny, and the interiors look to also be very small and cozy. Just my thing (Although three bedrooms is a bit much).

It's still in the valley, it's right off the freeway, it's in an isolated part of a town that makes Duvall look like Houston. It's a lovely house in a lovely place.

But even before I left the lot, I knew I could never afford it, even with the land sale money, and I've just been laid off, and I need to look at surviving the next few months, much less consider talking about buying a house. And then they want $600k for it, and well, yeah. I can't afford a house out here, which is why I rent.

But it is a very cute house, in a very cute place, and in a perfect world, is where I'd live out my days.

But, c'est la vie....

https://theirwingroup.com/properties/8550-310th-avenue-se-preston-wa-98050-2002329

This Week's Bread: Bannock

I don't know if it was the instructions, or my stove, but it took 30 minutes to cook the bannock on the first side, and eventually I pushed the heat up just to get it to finally cook.

Also, forgot to let it cool, so the center, while not raw, is a little too chewy for my liking. I gotta remember to let bread cool!

# Bannock Bread

Spirit of the Harvest: North American Indian Cooking
4.0 servings

2.0 cups flour
4.0 tsp baking powder
1.0 tsp salt
0.5 cup shortening
0.5 cup water

1 - Combine dry ingredients in a mixing bowl.
2 - Cut in shortening until mixture resembles coarse meal.
3 - Gradually mix in water to form a thick dough.
4 - Turn dough out onto a lightly floured surface and knead for 15 minutes, or until it is very smooth.
5 - Grease bottom and sides of a 10 inch cast-iron skillet.
6 - Press dough into the pan and cook, uncovered, on top of the stove over low heat for about 10 minutes on each side. Watch carefully so bread does not burn before center is cooked through.
7 - Place loaf on a rack to cool.

#thisweeksmeals #cooking

This Week's Meals: (1/3): Chippewa Wild Rice and Eggs.

I used 15 eggs in this recipe and cooked in three batches with my largest skillet. It's a really good omlette. And really thick. :D

# Chippewa Wild Rice and Eggs

Spirit of the Harvest: North American Indian Cooking
2.0 servings

1.0 cup water
0.25 tsp salt
0.3333333333333333 cups wild rice
4.0 slices bacon (cut into thin strips)
4.0 whole green onions (thinly sliced)
6.0 whole eggs
0.125 tsp ground pepper

1 - In a saucepan, birng water and a pinch of salt to a boil.
2 - Stir in wild rice.
3 - Cover and reduce heat to low.
4 - Simmer for 50 to 60 minutes, untiil all water is absorbed.
5 - Fluff with fork and reserve.
6 - In an 8-inch nonstick or well-seasoned skillet over medium heat, sauté bacon until crisp.
7 - Drain off all but about 2 tablespoons of drippings from skillet.
8 - Add green onions and wild rice and sauté briefly.
9 - In a mixing bowl, lightly beat eggs with salt and pepper.
10 - Add eggs to skillet and stir with a fork to scramble lightly.
11 - Stop stirring and allow eggs to brown lightly on the bottom.
12 - Place a large dinner plate face down on top of skillet. Carefully flip skillet and turn omelet out on plate.
13 - Slide omelet back into pan and cook for a few seconds.
14 - Cut into wedges and serve hot or at room temperature.

#thisweeksmeals #cooking

Dear cook book writers.

Please please PLEASE do not separate your cooking instructions. I nearly forgot to make the rice because you separated those instructions from the rest of the instructions.

This weekend's Shortwave Contacts. Yes, Jenn is on her Shortwave shit again. The greener, the stronger, the redder, the weaker.