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Eleven Year Anniversary Dinner

06Apr13
Veal chop with port sauce, scalloped potatos, and brussel sprouts with pancetta.

Scalloped Potatos

06Apr13
Simple and delicious: http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-grati...

Seven Hour Short Ribs

23Mar13

5 Spiced Chicken Banh Mi

02Feb13
Recipe from http://www.epicurious.com/recipes/food/views/Grilled-Five-Spice-Chicken-105523. Topped with cilantro and carrot/daikon/jalapeno rice wine vinegar pickle. The roll is key. The french role from Le Boulanger fits the bill. Would like to find a source on the peninsula of the acme torpedo role. Next time add some heat via sriracha.


Pork Belly Porchetta

15Dec12
From http://www.seriouseats.com/2011/12/the-food-lab-how-to-make-all-belly-porchetta-the-ultimate-holiday-roast-italian-roast-pork.html. The only two changes are (1) add more garlic, (2) cook way longer. He says 4 hours, I say 7 (including time on high heat to blister the skin). The other tip is to coarsely hack up the meat and skin and serve in banh mi style sandwiches (french roll, cilantro, and carrot/daikon/rice-wine-vinegar pickle). The sandwiches are epic.





Veal Marsala

10Nov12
With egg noodles. Brussel sprouts with panchetta.

Teriyaki Tri Tip

03Nov12

Prosciutto Wrapped Salmon

27Oct12
Salmon brushed with honey/dijon, topped with Brie, wrapped in
prosciutto, and grilled. Roasted cauliflower, english peas, pancetta,
and parmesan.

Fettuccine Carbonara

20Oct12
Fettuccine noodles, shallot, pancetta, parmesan, egg yolk, parsley,
dry white wine, lots of cracked pepper.

Sarge's Deli

19Oct12

Rotisserie Ribs: Code Cracked

22Sep12
Pack ribs in a mixture of brown sugar, salt, pepper, a bit of cayenne, paprika, and garlic salt (mostly brown sugar). Wrap tightly in plastic wrap. Refrigerate for a few hours. The sugar will mostly melt. Remove them and let them come to room temperature. Thread them on the rotisserie and cook them on low heat with the hood open. 4 hours. They are ready when you can reach in and grab a bone and pull it off relatively cleanly. I also made a sauce with remaining brown sugar mixture. Add a small amount of apple cider vinegar (just enough to dissolve it), honey, and enough tomato paste to thicken it. Oh baby.

Porchetta in Switzerland

07Sep12

ZRH

05Sep12

Rotisserie Bone in Pork Roast

11Aug12
Thanks for the tip @arthur!

Heirloom Tomato Salad

11Aug12

3" Porterhouse

22Jul12
Seared on both sides for 5 minutes total, cooked upright for another
35ish at 500+. The filet was over cooked (medium well) which is good
for certain misguided family members who shall remain nameless. The
strip side could have been more rare but in the ballpark. Was awesome
with horseradish.


Cedar Plank Salmon

14Jul12

Ribs

23Jun12

Dijon Pork Chops

03Mar12
Dijon mustard, raw sugar, salt, pepper.

The Programmer Productivity Gap

29Nov11

Awesome article analyzing the massive yet subtle productivity difference between programmers:

Programmers are most effective when they avoid writing code. They may realize the problem they’re being asked to solve doesn’t need to be solved, that the client doesn’t actually want what they’re asking for. They may know where to find reusable or re-editable code that solves their problem. They may cheat. But just when they are being their most productive, nobody says “Wow! You were just 100x more productive than if you’d done this the hard way. You deserve a raise.” At best they say “Good idea!” and go on. It may take a while to realize that someone routinely comes up with such time-saving insights. Or to put it negatively, it may take a long time to realize that others are programming with sound and fury but producing nothing.

Turkey Sandwich

25Nov11

Carnitas

12Nov11

This epicurious recipe is awesome. The surprise ingredient is sweetened condensed milk.

Prime New Yorks

14Oct11
Serious marbling

Ceasar Dressing Recipe

02Oct11

This is solid, but add a dash of cayenne.

http://www.epicurious.com/recipes/food/views/11892

Caesar Mayonnaise Dressing
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 cup bottled mayonnaise
1/2 cup freshly grated Parmesan

Tech Note: How to move source code and history from sourceforge (CVS) to github.com (git)

02Oct11

Taken roughly from http://pkp.sfu.ca/wiki/index.php/HOW-TO_import_and_export_to_and_from_Gi....

  1. Download and install http://www.cobite.com/cvsps/cvsps-2.2b1.tar.gz. I unpacked and did 'make' followed by 'sudo make install'. Voila.
  2. Get your entire repo locally:
      mkdir /tmp/PROJECTNAME.cvs
      cd /tmp/PROJECTNAME.cvs
      rsync -av 'rsync://PROJECTNAME.cvs.sourceforge.net:/cvsroot/PROJECTNAME/*' .
    
  3. Import into git:
        cd /tmp
        git cvsimport -d :local:/tmp/PROJECTNAME.cvs -C PROJECTNAME.git -r cvs -k CVS-MODULE-NAME
    
  4. Verify the git repo:
        cd /tmp/PROJECTNAME.git
        git log
        git status
    
  5. Go to github and create a new project. Lets say its called PROJECTNAME
  6. Push the local git repo to the new github project (these two lines are shown to you after you create the new project:
        git remote add origin git@github.com:USERNAME/PROJECTNAME.git
        git push -u origin master
    
  7. Load the github page and confirm the source files are present with history

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