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dug (2501)

dug
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I like pork and Perl.

Journal of dug (2501)

Sunday December 11, 2005
09:05 PM

Steak Tartar

I cooked a sirloin steak last night, with smashed potatoes and a red
wine and mushroom gravy. I also had a third of a pound of grass fed
fillet in the fridge that was left over to this morning. I also
happened to have good eggs, capers, anchovies, mustard, garlic,
salt, black pepper and serrano hot sauce.

1/3 lb fillet, diced fine or ground
1 egg yolk
2 anchovies, diced fine
7-10 capers, rinsed and chopped
3 or 4 shakes good hot sauce (to taste)
salt and black pepper to taste
1 clove garlic, diced
2 tablespoons spicy dijon mustard

Combine all of the ingredients in a bowl, mix well with a fork.

Eat it, on small toasts or rye crackers or whatever crisp raw meat
vehicle you prefer.

Enjoy!

Thursday November 24, 2005
11:07 PM

Cranberries!

Cranberries, made fresh out of the Ocean Spray package with half the sugar, is a fine dish!

-- Douglas Hunter

Wednesday November 23, 2005
04:38 PM

Turkey One and Turkey Two

Turkey One (an organic, big-breasted Whole Foods variety) is braising
away. My wife had spicy braised pulled turkey a couple years ago at
a work function, and I've had fun working with the recipe since then.
This year I simplified it a bit, and if the flavor so far is any
indicator, this will become my standard recipe.

One Turkey
Fresh Ground Pepper
Kosher Salt
Garlic
Chipotles in Adobo
Beer

Cut the backbone out of the turkey using a cleaver (a rubber mallet
can be helpful here). Reserve backbone for stock. Separate wings and
legs using a boning knife, cutting through the joints. Lay remainder
breast side down on a chopping block, exposing the back of the breast
plate. Take a heavy whack at the breast plate with a cleaver to break
it cleanly.

Lay the breast pieces in a Dutch Oven (or similarly heavy cast iron
lidded pot). Rub liberally with pepper, salt, garlic and diced
chipotles. Repeat this step with the wings, then the legs. Cover
meat 2/3 of the way with whatever beer is in your refrigerator. The
order of the layering is important here. The breasts, which are more
prone to drying out, will benefit the most from the braising liquid
and should be on bottom.

Heat the oven to 225, and place the Dutch Oven on the middle rack.
Cook the turkey until it falls off the bone and is easily pulled.

Remove the turkey from its braising liquids and let stand for at least
a half hour. Pull the turkey from the bone with a fork, shredding it
with two forks if desired. Move the pulled turkey into a sauce pot,
and transfer enough skimmed braising liquid to the sauce pot to come
within an inch of the top of the shredded turkey.

This spicy pulled turkey makes awesome sandwiches, especially on
butter toasted rye with a thick smear of a good mustard. It is also
awesome just by the fork full.

Turkey Two brined for 24 hours and is currently air drying in the
refrigerator. It is an "American Bronze" heritage breed from Peaceful
Pastures in Tennessee. It will be oven roasted. This will be the
first heritage turkey that I sink my teeth into. Hopefully all of
that running around that it did during its life will have worked some
intra-muscular fat into its meat!

Turkey Three (hey, that's me!) managed to get another Gadgets
installation out for a client yesterday. I'll have a registration
gadget done next week, after which I'll open up gadgets.xml-comma.org
to the world.

-- Douglas Hunter

Friday November 11, 2005
02:44 PM

Garden Progress

Much garden progress was made in the past week. I've written before about how I love the Sawzall. This time I used it to take out the diseased yet rapidly spreading elm tree in the front yard. I don't think my father (who was a logger for 20 years) would approve of my method, but hey, the tree came down and nobody got hurt.

Of course, given that I live in Williamsburg, Brooklyn, there was a queue of granola eating, patchouli smelling, white kids with dreadlocks asking, "Hey brother, what happened to the tree?" What the *&#@ does it look like? Today the replacement tree arrived, and planted in place of the nasty removed tree is a beautiful (well, soon to be beautiful) yellow magnolia.

I also planted two Chinese climbing hydrangeas. Hopefully these will soon take over the street side fence, providing a buffer in the yard from the foot traffic.

In Gadgets news, after two weeks of frustrating and crippling multiple hardware failures I'm back in business and writing code. First up was enhanced email configurability, and now I'm on to enhancing the tag searching API. It's nice to be back in the saddle.

-- Douglas Hunter

Thursday October 27, 2005
08:19 PM

Gadgets translation and more

Kwin pulled the coolest translation interface that I've ever seen for a web
based application out of his a(ble mind|ss) last week. Skipping the
implementation details, when one has translation privileges on the system,
one highlights translatable text, hits "t" on ones keyboard, and then enters
the new translation mapping for that chunk of text. The next time one reloads
the page, the new translation shows up.

In other Gadgets news we have email integration (with attachments and mime-type
recognition) in place for the wiki/blog that we've written, which, after being
re-factored, is configurable and usable for all future Gadgets that are
written.

Okay, in my previous entry I said that the xml-comma.org site would migrate to
a Gadgets site last week. It did, in a sense (we set up gadgets.xml-comma.org
as a Gadgets Wiki site), but the public migration of DNS won't happen until
we've migrated all the content. If you are interested in checking out the
Blog/Wiki/Email/Translation Gadgets that we've written, drop me a line and
I'll set you up with a preview account on gadgets.xml-comma.org!

-- Douglas Hunter

Sunday October 16, 2005
04:15 PM

ok( 'Sawzall' eq 'satisfaction', 'Yes!' );

I'm in the process of refactoring my basement, and it feels good.
When my wife and I renovated our house we put in a 3 x 3 meter room
which was to serve as my music room. As Perrin can attest to (he
recently laid down some mean guitar at a BBQ I hosted) the instruments
have outgrown their original home in the small room we had built for
them. That room came to serve as a refuge for smoking and storing
empty beer cans. Once I quit smoking it served only as empty beer can
storage, occasionally hosting the drum kit as well when I needed room
for other tasks in the basement.

This weekend the wall separating the "music" room from the rest of the
basement came down. The extra window in the basement lets in great
light and gives a view of the yard, and gives me plenty of room to
spread instruments all around the basement without cramping my work
space and the couch/movies space.

Refactoring++;

I code related news, I previously mentioned that Kwin Kramer and I
have been working on some nifty (at least I think so!) XML::Comma +
HTML::Mason + PAR glue, which we're calling Gadgets. We'll be
migrating the xml-comma.org website over to a new Gadgets site this
coming week. More to come on that.

-- Douglas Hunter

Sunday September 04, 2005
09:54 PM

In time for fall lettuce?

The previous owners of my house, in their infinite wisdom, decided that the front yard (which is quite a commodity in Brookly, NY) would be nicest as a slab of 7 inch (18 cm) thick concrete. This spring I rented a concrete saw and a jackhammer and my brother, a friend and I filled a 20 cubic yard dumpster with the concrete we hauled out.

The soil test that I used to examine our dirt showed that we had exactly dick in the dust to feed plants with. We ordered 20 cubic yards of organic topsoil and compost mix, which we just turned into the existing dirt using this Mantis tiller.

I'm impressed with the tiller. It's a beast of a tool, and now we're ready to plant. I just hope that when seeds go in the ground tomorrow that we have 60 or so days until the first hard frost, as I'd love to eat greens and squash out of the garden before next year.

-- Douglas Hunter

Wednesday July 13, 2005
01:29 PM

Belgian Tripels

My friend Kwin Kramer lives in Washington, DC and generously took me out to a relatively new Belgian restaurant in South East (on 8th street) called "Belga". While I could go into a rant about how food on the hill sucks, instead I'll rave about Belga.

The food is excellent, the owner is amiable and obviously enjoys running the restaurant and the beers are fabulous. I'd drank some Belgian ales before, but not triple fermented Belgian ales. Oh. My. Goodness. The flavor of the tripels that I've tried have been full, spicy and slightly nutty. The alcohol content is high, but they don't get that rancid taste of certain barley wines that I've had in the US. I enjoy pouring them myself, as I like to stir up the precipitated yeast and drink them with the last half-glass of the beer.

I recently discovered that one of my corner delis in Williamsburg Brooklyn, NY USA sells an "Affligem" Abbey tripel. I first had this beer at Belga, and was delighted to know I can find it in my neighborhood.

Kwin and I are working on some code that glues together Mason and Comma (more on that later), which means periodic trips to Washington for white-board/pair programming sessions. This all means Belgian tripels, Flemmish stew and fabulous mussel pots for me!

-- Douglas Hunter

Friday February 11, 2005
02:08 PM

Bangalore and Bacon

I recently got back from Asia Source, a conference aimed at increasing the practical uptake of Free and Open Source software of NGOs in Asia which was held in Bangalore, India.

One of the things that was discussed, led by bacon evangalist Thomas Krag and "Reverend Rupee" Allan Stanley, was a new community site: Bacontarian.com. It's a community site "dedicated to bringing the wonders of bacon to the world".

I'm proud of the small but rapidly growing community surrounding bacontarian.com, and invite interested parties to come and (in the words of Reverend Allan Rupee) Praise the LARD!!!
Thursday October 28, 2004
03:22 PM

jabberd2 + JCR + mu-conference

It's a good thing my hair is long enough to get a good grip on.

Hmm, this post might ought to belong on the hates-software list.

-- Douglas Hunter