Jenn Boo-lari @dolari@driveinsaturday.org

Well, got my DOS Box back up and running JUUUUUUUST the way I like it. I didn't install ALL my old programs, just the good ones. :)

So, in a recent Street Fighter stream, and few times before, I got some comments from overly competetive folks that called me a joke because I had problems playing Street Fighter on a Sega GamePad layout. (Chill, my dudes)

The main reason is I was always a Super Nintendo gal. Thirty years of Muscle Memory is keyed to that setup, which is totally not the Sega way.

But there's another setup I'm not only good at, I'm even BETTER than a Super Nintendo control pad, and that's a Keyboard. Arrow keys, and 123 for punches and QWE for kicks. I played SSF2T PC so much, as well as all the testing I did for SFJenn all through the 90s ( https://www.youtube.com/watch?v=ByDGURoEKX0 ), that my fingers can play SF2 just as well as anyone with just keys.

In fact, I'm BETTER at the game on keys than gamepads from all that work.

This is the Triforce of Samosas, Link.

Aw, yeah. Jenn's first forays into modern computing....

Still my email client of choice after thirty years.

This Week's Fancy Pants Meal: Meat and Rice Bowl.

Another Zelda inspired recipe from the Legend's Cookbook.

Great little rice bowl, but I accidentally added far too much water to the rice, and it came out fairly gummy. Also missing the red onion pickle as I couldn't find any out here, but that's okay - my body does wierd things with red onion.

Still, an unexpectedly spicy meal, but with a nice sweet-and-salty tangy taste. Very much akin to a gyudon bowl.

# Meat and Rice Bowl

The Legend's Cookbook

1.0 pounds top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp toasted sesame oil
0.75 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions (garnish)
pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain asian rice

1 - Soak the rice in water for 20 minutes.
2 - Drain off all the water.
3 - Add fresh, cool water and gently wash the rice in a circular motion with your hands. Discard the water and repeat three or four times until the water that drains off in mostly clear.
4 - In a large pot, add the rice, and then fill with water until the rice is fully submerged and about one inch below the water line. Bring to a boil over medium heat.
5 - Once the water is boiling turn the heat down to low and cook for 12 minutes, or until the water is completely absorbed.
6 - Remove the pot from heat and set aside, covered, so it can steam for at least 10 minutes.
7 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar and chili paste.
8 - Add the thinly sliced steak making sure to coat well. Refrigerate for at least one hour (or overnight).
9 - Remove steak from the marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil. Once hot, add steak and cook 1 to 2 minutes on each side. You want to hear a nice sizzle and see a good golden brown color!
11 - Add cooked rice to bowl and top with meat.
12 - Garnish with sesame seeds, pickled onions, and scallions.

9 servings at ~37.5g carbs per serving
Calories 264
Total Fat 3g
Total Carbohydrate 36g
Protein 16g

So I tried packing them a little tighter, as well as roll the cinnamon rolls a little looser...they're still looking a little wierd, where the centers of the rolls are FAR tighter than the outsides....maybe they need to be packed tighter still? Rolled even looser?

Note to self, next week, take the ends and stand them cut side up.

@socketwench - WHAT HAVE YOU DONE TO ME?!

Always pay respect to your elders.

#secondlife

We're above freezing. Lake Rassmussen not so much.

Oh hey, I still own a LITTLE of my Texas property....

I have a Chicken and Waffles recipe (well, Cuccos and Waffles). I think once I get a job, or some money comes in, I'm gonna get a waffle maker.

I LOVE WAFFLES.

Remember when 8.3 filenames were a thing, and you had to find JUUUUUUST the right combination of numbers and letters so you knew what you were running?

Because OF COURSE I wrote a batch file to run Windows programs from the DOS prompt, and exit back to DOS when done.

And in another milestone, all my CD-ROM software is backed up.

There's more here than fit in one spindle, but just barely. A small 1/4 spindle is on its way.

Given the sheer amount of DVDs (and more than a few Blu Rays) I have, those wont' get finished for sometime....

Oh that's not good. Happened a while ago, but I keep forgetting that it's cracked.

Mother Nature Listened!

It's just a light dusting, but, I'll allow it. :)

We're back above freezing! If I can send some feedback up the chain, please no cold weather without SOME snow, please.

So I boiled up some tea for making iced tea...but I need to cool it down before I can have any.

It's 20 degrees outside (-7C)...colder than my freezer. I'll just leave it outside like I used to in Pennsylvania. :)

Question for the bakers out there.

I've been trying to make cinnamon rolls for a while now, and except for one time, they've all come out like this...where the rolls swell, but only at the bottom and they come out less like rolls and more like "mounds."

Can anyone tell me where I'm going wrong here? The bread is good, and the rolls are tasty...they're just shaped badly.

Advice?

This Week's Fancy Pants Meal: Yeto's Superb Soup

My unexpected favorite cold weather soup. You wouldn't expect pumpkin, feta and salmon to make a good soup, but oh my goodness does it ever. AND it's Zelda inspired, which makes it doubly happy making for me.

There are some substitutions from the original recipe from Cucco's Kitchen. I use canned pumpkin filling instead of fresh pumpkin as that's fairly seasonal around here. And I had to substitute chicken broth for fish broth, as fish broth is very rare around here, and certainly not available during a last minute 12:30AM grocery run.

# Yeto's Superb Soup

Cucco's Kitchen

2.0 pounds canned pumpkin
4.0 cloves garlic (minced)
0.5 cup white onion (chopped)
1.0 cup carrots (chunked)
2.0 whole potatoes (chunked)
1.0 cup celery (chunked)
4.0 cups fish stock
8.0 oz feta cheese
1.5 cups heavy cream
salt
pepper
1.3333333333333333 pounds salmon

1 - Add the onions and 3/4 of the garlic to a pot with some olive oil and cook under medium high heat until brown.
2 - Add in pumpkin and add fish stock. Cook at a simmer covered for 20min.
3 - Add your stock to a food processor or blender along with the goat cheese and heavy cream. Purée until well incorporated.
4 - Add some oil to a pot and add the rest of the garlic till it browns.
5 - Add the rest of the vegetables and sauté them for 3 minutes.
6 - Then add in the purée and cook on low heat covered for 5 to 10 minutes.
7 - Cut 1/4 inch deep slices into your salmon on the skin side, and add salt and pepper inside the cuts.
8 - In a pan on med-high heat add the salmon and cook skin side first for 4-5min.
9 - Flip, cook for 3 more min and then flip back to skin side.
10 - Take off heat and rest for 3 min.
11 - Cut your salmon into pieces and add to your soup.
12 - Season the soup to taste.

9 servings at ~400 calories per serving

Calories 417
Total Fat 24g
Total Carbohydrate 21g
Protein 23g

#thisweeksmeals #cooking