Jenn Dolari @dolari@driveinsaturday.org

Tonight's Max Headroom is "War."

I forgot how much I like George Coe as Ben Cheviot. He's the new less-cutthroat head of Network 23 aft3er Grossberg is deposed. He's sympathetic to Edison, Theora and Murray, and will go out of his way to help him...

...as long as it doesn't hurt the Network. He will ALWAYS choose Network over everything. I like that kind of ambiguity in characters. You know he's gonna try and help. But WILL he?

Well...I'm full up. Now what do I do if I get another paprika?

This Week's Bread: CORNBREAD!!!

As one of my uncles would say "Ohholygotdamn." This is GOOD. Could be a little sweeter, as I'm one of those heathens who prefers sweeter cornbread. But topped with a little butter, this is gonna be YUM.

# Southern Cornbread

Threadgills: The Cookbook
18.0 Jenn Sized slices

4.0 cups corn meal
2.0 cups flour
0.3333333333333333 cup sugar
2.25 tsp salt
0.3333333333333333 cup baking powder
6.0 large eggs
4.0 cups milk
11.0 tbsp butter

1 - Preheat oven to 350°.
2 - Combine corn meal flour, sugar, salt, and baking powder in a mixing bowl.
3 - Whisk in eggs and milk, blending well, and then whisk in the melted margarine.
3 - Coat an baking pan liberally with nonstick spray or pour in just enough vegetable oil to cover the bottom and rub it up on the sides of the pan.
4 - Put the pan in the oven until it is hot enough to cause the batter to sizzle when it is poured into the pan.
5 - Pour the batter into the pan
6 - Bake at 350° for 30 to 35 minutes or until cornbread is set in the center and has begun to pull away from the sides of the pan.
7 - Serve hot from the oven or at room temperature.

#thisweeksmeals #cooking

This Week's Meals (1/3): Threadgill's Southern Corn on the Cob

I'm eatin' Threadgill's this week! And trying a new meal plan.

My blood sugar isn't doing to hot, and my doctor wants me to drop my carb intake to 150g a day. So I decided, well, let's still eat whatever the heck we want, but cut it to 37g of carbs per meal, four meals a day.

There's not much here...only 144 calories in this meal. But it should hopefully keep my blood sugar a but more normal. And I have a lot of no-carb snacks if I get hungry.

# Sweet Corn Off The Cob

Threadgills: The Cookbook
6.0 Jenn sized servings

6.0 cups water (boiling)
0.25 whole yellow onion (diced)
0.5 whole green bell pepper (diced)
0.25 whole red bell pepper (diced)
1.0 tbsp Threadgill's Vegetable Seasoning
2.0 tbsp cornstarch
0.5 cup cold water (cornstarch)
2.0 pounds sweet kernel corn

1 - Add cornstarch to water, and whisk, making a slurry.
2 - In a 4-quart pot, put water, onion, bell peppers, seasonings and cornstarch.
3 - Boil, reduce to simmer, and add corn.
4 - Cook until corn is tender, about 30 minutes.
5 - Drain and serve.

# Threadgill's Vegetable Seasoning

Threadgills: The Cookbook
Makes a BUNCH.

1.0 cup salt
2.0 tbsp black pepper
6.0 tbsp white pepper
4.0 tbsp cayenne pepper
2.0 tbsp onion powder
2.0 tbsp mustard powder

1 - Mix ingredients well

#thisweeksmeals #cooking

Got in a nostalgic mood, and put on the Original ST:TOS episode "Mirror, Mirror."

In my Theory of the Star Trek Universe, I decided that the Mirror Universe was created when Edit Keeler survived the episode "City on the Edge of Forever." The Nazis win WW2, and a much more bloodthirsty humanity emerges. This also raises the possibility of Enterprise's "Stormfront" being a mirror universe episode.

Thoughts?

There are a number of things I ordered for delivery before the layoff. Ironically, one is a statuette I bought for myself as a "I survived one year at Tableau" that likely won't get here until months after the layoff.

Cartoon Accurate Starscream was one of those pre-orders, and I finally got it, although not in the way I expected. I made the order in October, for delivery in January, which Walmart then delayed to February. Then I noticed their website said one was at the Walmart up the street. So I put in the order, it went through, and I picked it up. Then cancelled the pre-order.

Anyways, I love how the Cartoon Accurate Starscream looks on the right, versus the Vintage G1 Starscream on the left. The no-sticker looks was something I had already done with my original Ramjet and Thrust, never putting the stickers on, and leaving their cone-heads up to look like the cartoon. I do wish, however, they'd left his face black. In the cartoon, his face is darker than the other seekers who do have white faces and black "helmets."

Cartoon Accurate Hot Rod is still on delay, and doesn't seem available anywhere just yet, so I'll wait a bit longer on it. The money was already paid, so it's not gonna hurt me cash wise. But at the same time, I may need that cash later....

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....