Jenn Dolari @dolari@driveinsaturday.org

I would just like to say from my sick-bed in delerium that I miss Big Anime Hair.

Today I found out that Bigscreen for the Quest 2 can access my Plex Server and display it as if I was in a movie theater.

I'M A BUCKET OF POPCORN AND 44 OUNCE CUP OF COKE ZERO AWAY FROM NEVER INTERACTING WITH THE REAL WORLD AGAIN.

Some shots from the EmuVR 80s Bedroom, and the Arcade Time Capsule applications. Loving these environments. :)

Well, that nice weather was nice while it lasted...

Okay, EmuVR isn't just cool, it's VERY cool It isn't just emulating the console game you want to play, BUT IS ALSO EMULATING THE ENTIRE 80s WHILE ITS AT IT.

This Week's Bread: Popeyes Biscuits

Today on Jenn Can't Math - I needed to make 1 biscut for 5 days. I also needed to make 4 biscuts for the rest of this week. How many biscuits is that kids? That's right. FOURTEEN.

So I made fourteen biscuits when I only needed 9. On top of that, I nearly set fire to my stove. Why? Because I put a plastic tupperware bowl on my stove. Also, these are my second run of biscuits cause the the original recipe was BAD BAD BAD.

BUT THESE BISCUITS. THESE BISCUITS ARE WORTH THE TRIALS AND TRIBULATIONS. AND I HAVE FOURTEEN OF THEM.

They don't look like proper biscuits, mainly because I try to use every scrap of dough in exact measurements to get the nutritional info right (diabetes sucks, all), so they tend to be square instead of round, and in this case..."exploded looking."

But they are TASTY. They are EXACTLY like Popeye's biscuits which I think are the best fast food biscuits on the planet.

# Popeyes Biscuits

Key to My Lime
6.0 biscuits

0.5 cup unsalted butter (cold)
2.0 cups all purpose flour
1.0 tbsp sugar
1.5 tsp fine sea salt
1.5 tsp baking powder
0.5 cup buttermilk
0.25 cup whole milk
2.0 tbsp melted butter
0.5 tsp baking soda

1 - Preheat the oven to 400 F.
2 - Use cooking spray to lightly grease the surface of a large, rimmed baking sheet.
3 - Cut the butter into small pieces (about 1/4” in size), then place them into a bowl and place back in the fridge. (You want the butter to be COLD when cutting it into the flour so it doesn't melt.)
4 - To a medium mixing bowl, add the all-purpose flour, sugar, salt, baking powder, and baking soda. Use a whisk to mix the ingredients together.
5 - Next, add the cold butter pieces to the mixing bowl. Cut in using a pastry cutter (or 2 knives). Continue to cut the butter in until the largest pieces of butter are pea-sized and the dough looks slightly crumbly.
6 - Pour the buttermilk and milk into the flour mixture, then use a rubber spatula to mix the milk and flour together until just combined, making sure to scrape down the sides as needed.
7 - Gather the sticky and very crumbly dough into your hands and form a ball. Once dough is all together and in a ball, stretch the dough then fold over. Stretch and fold the dough about 3-4 times in both directions.
8 - Dust the counter top with flour and roll out the dough between 1/4” - 1/2” thick. Cut the dough into 3” rounds using a biscuit cutter or glass, then place the biscuits onto the prepared baking sheet. Gather up the leftover dough and form into a ball then roll out again and cut into biscuits (only roll the leftover dough out 2 more times).
9 - Bake the biscuits in the preheated oven for 13-15 minutes, or until the tops are a light golden brown.
10 - Remove them from the oven, then brush the tops with melted butter and serve hot.

Yields 6 biscuits at ~37.5 carbs per biscuit
Calories 342
Total Fat 18g
Total Carbohydrates 35g
Protien 5g

Normally yields 12 biscuits

#thisweeksmeals #baking

So I was out on the town early today to help a friend on a project coming up, and after it was done, and breakfast, I decided it was far too nice a day to waste in my home office, so I took a trip to Index and back, just to get out of the house. I was not dissapointed.

Where I am now.

Happy St Patrick's Day to those that celebrate....

I know I'm nearing fifty when I realize I have too many glasses for too many things.

One for everyday, one got computer use and one for driving although that's being repurposed for VR.

I've got a set of prescription sunglasses in the car, too.

That glorious first day of the year when all the windows are open.

Getting the hang of this VR thing....

#resonite

It was a quick death. Mine, of course.

#resonite

Best Star Trek: The Animated Series reaction intro ever:

Finally, it's here!

I've been looking forward to this for a while, because some of the food I've seen from Mythical Kitchen has been fantastic, and I've made the Orange Chicken Parm which was even more fantastic.

I had picked up Josh Scherer's first cookbook, the Culinary Bro-Down Cookbook, expecting Mythical Kitchen food and instead I got gourmet level junk food that would, with my blood sugar issues, likely have ended with my death by sweet sweet deliciousness.

The Mythical Cookbook looks REALLY good, and while it's still probably a little rich for my....health, I'm looking forward to tryin the stuff inside anyways.

Glad to see Cotton Hill's transition is going well. Pity about her head

I always find mascots that encourage you to eat their own kind really creepy.

Really good fish and chips, though.

Hello from Jenn inside a virtual Zelda body. ❤

#resonite

This Week's Bread: "Authentic British" Scones

So this one has a little bit of a story. A friend of mine, Taylor, is from Australia, saw my Angel Biscuits from the other day, and said, as most folks from outside the US say, "THOSE AREN'T BISCUITS THOSE ARE SCONES."

A lively discussion ensued about what was a biscuit, what was a scone, and why American scones AREN'T scones, either. So I decided to make Authentic British Scones, and I know they authentically British because even though a Mexican from Texas made them, the recipe says they're Authentically British.

Originally I was going to make clotted cream for them, but (1) proper clotted cream is illegal in the US, (2) I couldn't find anyone selling raw milk locally to MAKE it, (3) the recipe for a substitute took 24 hours to make and I wanted them tonight. So I made whipped cream instead.

These are GOOD.

They taste like a southern biscuit, not as salty and buttery but a bit more mildly sweet. They're also more crumbly than flakey. But with a dollop of jam and a dollop of whipped cream, these are just amazingly heaven.

Americans are missing out on proper scones, unless we actually MAKE proper scones, and they're just called something else like pop-bisc-yahoo-cookies.

# Authentic British Scones

Curious Cuisiniere
6.0 scones

2.0 cups unbleached all purpose flour
2.0 tbsp sugar
4.0 tsp baking powder
0.5 tsp salt
3.0 tbsp unsalted butter
0.6666666666666666 cup milk (dough)
1.0 whole egg yolk
1.0 tbsp milk (glaze)

1 - Preheat your oven to 425F.
2 - Beat the yolk and the milk for the glaze in a small bowl. Put aside.
3 - In a medium bowl, place the flour, sugar, baking powder, salt, and butter.
4 - Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
5 - Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.
6 - Spoon the dough out onto a well-floured surface.
7 - Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface.
8 - Press the dough into a round that is roughly 1 inch thick.
9 - Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
10 - Place the rounds onto a greased and floured baking sheet.
11 - Brush them gently with the egg yolk and milk mixture.
12 - Bake the scones for 12-15 minutes, until golden and firm.
13 - Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

Website Notes:
This scone batter freezes well. We like to freeze pre-cut rounds of dough for easy baking (just thaw and bake as directed).
Alternately, freeze the baked scones and reheat in a low oven for 5-10 minutes after thawing on the counter.

Makes 6 scones at ~37.5g carbs per scone
Calories 246
Total Fat 7g
Total Carbohydrate 38g
Protein 5g

Normally yields 10 2-inch scones.

#thisweeksmeals #baking

This Week's Fancy Pants Meal: Pad Kra Pao

Oh, this is a five star recipe for sure. I had to make some substitutions (I didn't have any fish sauce and used regular basil for holy basil). It's essentially a meat and rice bowl with a fiery savoury spicy twist

Also while I've yet to have a bad meal from the Street Fighter Cookbook (yes, that's a thing), I need to look through the book way earlier. A lot of these recipes look good but call for exotic ingredients that I need to get from out of town.

Some caveats: I had trouble with the minced chicken as all I had was a blender which turned everything into a paste. As it cooked I kept breaking it up and eventually it became ground chicken.

Also be warned, the minute the chilies hit the pan your kitchen will become a capsaicin nightmare. Prepare yourself accordingly.

# Pra Kra Prao

Street Fighter: The Official Street Food Cookbook
4.0 servings

5.0 whole Thai chiles (stems removed)
5.0 cloves garlic (minced)
1.5 tbsp soy sauce
2.0 tsp oyster sauce
2.5 tsp fish sauce
0.25 cup chicken broth
2.0 tsp sugar
1.0 tbsp canola oil (for cooking)
canola oil (for egg)
2.0 whole shallots (thinly sliced)
1.0 pound chicken thigh (minced)
1.0 whole green bean (sliced into bite sized pieces)
1.25 cups holy basil leaves
salt (to taste)
pepper (to taste)
2.0 cups rice (cooked)
4.0 whole eggs

1 - Place the Thai chiles and garlic cloves in a mortar and pestle. Smash and grind until a paste forms.
2 - Combine the soy sauce, oyster sauce, fish sauce, chicken broth, and sugar in a small bowl. Set aside.
3 - Set a wok or large stainless steel pan over high heat.
4 - Add the canola oil for cooking and then the shallots. Sauté until soft, about 3 minutes.
5 - Add the chile-garlic paste, and cook until the garlic starts to turn golden brown.
6 - Add the chicken, and toss until combined with the paste.
7 - Add the sauce mixture, and continue to toss until the chicken is almost cooked through.
8 - Add the long bean, and mix in well. Continue cooking until the chicken is done.
9 - Remove from the heat, and stir in the holy basil. Season with salt and pepper to taste.
10 - In a small saucepan, heat about a quarter inch of canola oil, then add an egg or two directly into the pan, and fry until the edges are browned. Fry the remaining eggs.
11 - To serve, place one serving of rice on a plate, add a portion of the chicken and top with a fried egg. Repeat with remaining ingredients, and serve.

Makes 4 servings
Calories 500
Total Fat 24g
Total Carbohydrate 35g
Protein 29g

#thisweeksmeals #cooking