Jenn Dolari @dolari@driveinsaturday.org

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

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: