Jenn Dolari @dolari@driveinsaturday.org

THERE I DID IT I NAMED IT JENNFLIX

So after the Fdisk->Format->Reinstall of Linux Mint, my copy for Gourmand/Gourmet Recipe Manager broke. It still opens, but I can't calculate nutritional info which I need for my diabetes. I'd also rather not switch over to Windows 11 just to calculate my nutritional information, so....

I like to visit the Centro Stontro Storico in the Municipinicipio.

Well. Let's dig in, shall we?

Radio New Zealand coming in strong enough to sound like it's next door. They're talking about the effects of typhoon flooding on farms from the typhoon that just hit there.

Happy Valentines Day

My Valentine (me) got me (also me) some nice chocolates for Valentine's Day.

Reseasoning panic #4

I went ahead and removed the comal from the water/vinegar soak, washed it to an inch of its life to make sure all the vinegar is washed off, and it's now reseasoning in the oven.

I've made the problem a billion times worse. I had small little orange patches of rust. Now the whole thing is orange. I'm only reseasoning it to seal the comal to keep it from rusting any further.

Once I get a job, I'm going to have someone profressionally restore it, and then put it away for good. I rarely use it as it is, (I make tortillas maybe once a year because I'm diabetic) and frankly, it's better I just have a cheapie non-stick griddle for stuff like that.

I just hope I didn't ruin it.

Reseasoning Panic #2 - The water-vinegar bath seems to be making the rust problem WORSE. It's definitely more orange now, and the rust patina isn't coming off.

Beginning to think I need to give this to someone to fix and then just put it away where I won't ruin it. I don't want to be the one who ruins an heirloom.

Reseasoning panic #1. The rust removal gel wasn't a gel when I opened it. This wouldn't have been a problem if I'd found this out BEFORE I SCRUBBED clean the comal. And I didn't want to reseason it with the rust patches. But I couldn't just LEAVE it.

Found another de-rusting technique using water and vinegar, so the comal is soaking in that right now. Hopefully that will do the trick.

If not, I'll just reseason it with the patches and try again next year with de-rusting gel. And this time CHECK the gel before I start.

Sudden Instant Winter Advisory

About to re season my grandmother's comal. I'm actually terrified when doing this. This is a working heirloom, so I actually do use it to cook. But it's also incredibly old and I don't want to be the one who breaks this.

On top of that, when re seasoning cast iron, you do absolutely everything you're not supposed to to cast iron. Scrubbing with soap and water and everything.

It went well last time I did it other than not being able to scrub all the minor rust patches out. I'm hoping the rust treatment I have will take care of those patches this time.

Well seeing that my sleep schedule is completely trashed, I may as well watch the sunrise. Cause the McDonald's won't open for another fifteen minutes.

Gotta get those McGriddles when you're awake for them.

Burning off the last of the Threadgill's homemade dinner in one go.

A++ Would cook again.

It's amazing what you can get done when you're trying not to panic over your future, she said looking at her new Video Game Shrine Games Database.

Back in the last few years of my timne at Nintendo, I would listen to Radio360.eu's list of government broadcasts from around the world every Sunday when I'd do my weekly managerial reports.

About two years ago, Radio360 went away, but at the same time Radio Taiwan International was putting their Hear in Taiwan show on Facebook, which I enjoyed immensely.

They've stopped livestreaming their show, and without RTI and Radio360, I started seeking out news from outside of the US again. Shortwave reception in Seattle is bad at best, so I checked to see if there were more online.

RTI had a nice podcast site, maybe the others did, too. And it turns out they do! So I'm back to listening to online again. Looking forward to Radio Habana Cuba's Jazz Show again. :)

Just encoded Tape #338, which contains the last thing I ever recorded, a video capture of KENS' analog sign off. I had to play it through a browser, through an S-Video cable plugged to my video card, to VHS. June 12, 2009.

Also on this tape? An episode of Absolutely Fabulous and a South Park episode that got overrun by one of mom's telenovelas. I wasn't expecing to see an anime girl in a Mexican soap opera....

All three computers chugging away (although one is in remote desktop window)

This Week's Meals (3/3): Chicken Fried Steak and Cream Gravy

They're a little small, but they fit my carb counts. Also, I'm still having issues getting that crust to come out right. It's still rather mushy despite me cooking it for longer than usual, but at least this time it didn't just slough off the meat.

The Cream Gravy recipe is in my post about the Mashed Potatoes.

# Chicken-Fried Steak and Cream Gravy

Threadgills: The Cookbook
21.0 Jenn sized servings

48.0 ounces cube steak
2.0 whole eggs
2.0 cups milk
3.0 cups flour
2.0 cups canola oil
2.0 tsp Threadgill's Meat Seasoning
Skillet Cream Gravy

1 - Whisk eggs and milk together in a bowl and set this egg wash aside.
2 - Combine the flour and meat seasoning in another bowl and set aside.
3 - Heat the oil in a heavy 14-inch cast-iron skillet over medium heat to 350°. Use a 550° thermometer to check temperature. The oil should pop loudly when a drop of egg wash is dropped in.
4 - Dip Up to 4 cutlets in the egg wash mixture.
5 - Dredge them in the flour then dip them back into the egg wash, and very gently place them in the hot oil.
6 - As you carry them one at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash.
7 - There'll be a regular explosion of noisy oil a-popping. Cook for 3 to 5 minutes, until breading is set and golden brown.
8 - Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.
9 - Carefully remove them from the skillet and drain on a platter lined with paper towels.
10 - Let oil reheat and repeat process for another 4 cutlets.
11 - Serve with Cream Gravy and Mashed Potatoes.

# Threadgill's Meat Seasoning

Threadgills: The Cookbook
Makes a LOT.

0.5 cup kosher salt
4.0 tbsp black pepper
2.0 tbsp white pepper
1.5 tsp cayenne pepper
2.0 tbsp onion powder
1.5 tsp cumin
4.0 tbsp garlic powder
2.0 tbsp paprika

1 - Mix ingredients well.

#thisweeksmeals #cooking

This Week's Meals (2/3): Mashed Potatoes with Cream Gravy

Came out a little more liquidy than I'd like. More of a puree, than a "dollop." I'd likely pull back on the half-and-half next time.

# Mashed Potatoes

Threadgills: The Cookbook
10.0 Jenn sized servings

4.0 pounds potatoes (peeled) (cut into quarters)
12.0 tbsp butter
2.0 cups half-and-half
1.0 tsp salt
1.0 tsp black pepper

1 - Boil potatoes until tender.
2 - Drain and mash with butter, half-and-half, salt and pepper.
3 - Beat until smooth.
4 - Serve with cream, brown or giblet gravy.

# Skillet Cream Gravy

The Austin Cookbook
2.0 cups

0.25 cup canola oil
0.25 cup flour
2.0 cups milk
salt
pepper

1 - Pour oil into the frying pan.
2 - Set the heat to medium and add the flour to the skillet, using a whisk to combine it with thed oil.
3 - Add the milk and cook, stirring, until the mixture is smooth and thickens to a gravy consistency.
4 - Season with salt and pepper.

#thisweeksmeals #cooking