xaminmo: Josh 2016 (Default)
Phrase for 2017-2018 school year is "Three Dinosaur Giraffe Butts".

The mantra is "Shovel" from grovel from gravel from gratitude.

The shovel head is the size of a spoon, and the handle is 35 feet long, and at a sharp angle. It is designed to move a piece of gravel weighing 18 tons, and about
Read more... )
http://omnitech.net/xaminmo/2017/06/13/three-dinosaur-giraffe-butts-and-a-shovel/

Calories

Mar. 21st, 2017 04:52 am
xaminmo: Josh 2016 (Default)
This is what SEEMS to make the most sense for me. No *way* is easy, but this seems the least hard.

Energy Plans:
* Defer first meal until actually hungry (9:30a-12:30p for me)
* Keep each meal before 3:30pm around 12% of my daily intake.
* Eat before I get ravenous (around every 2
Read more... )
http://omnitech.net/xaminmo/2017/03/20/calories/
xaminmo: Josh 2016 (Default)
Sharon ran across a recipe that looks amazing. It is very similar to my mom's recipe, except they use melted butter in place of the oil+butter_flavoring; and they use twice as much icing.

reference: https://www.facebook.com/sharon.haney5/posts/10154380633143017
source:
Read more... )
http://omnitech.net/xaminmo/2017/03/05/italian-cream-cake/
xaminmo: (Josh 2014)
So this, right here, is the definition of a biscuit:
http://www.cookingforengineers.com/recipe/288/Biscuits-Southern-Buttermilk-Biscuits

Drop biscuits do not count. Monolithic biscuits do not count. They must be cut with a cutter. They must be made with lard or shortening. They must be folded, with flour, so they have multiple layers. Bisquick is okay to save time, but the layers are important.

Like:
xaminmo: (Josh 2014)
The guy at Local Oven reminds me of Saul Rubinek. You know, from Star Trek with a Veron-T disruptor? Also, from Warehouse 13 as Artie?

Also, their tortillas are awesome, more like flatbread, thicker.
They carry butter just fine.
Also, the brownies are great.

Tasty!

Dec. 14th, 2014 08:14 pm
xaminmo: Josh 2016 (Default)
Butternut squash with coconut butter and cinnamon


Slight allergy coming up. More details on FB and Wordpress ( www.omnitech.net/blog ), but the LJ app does not support cut/paste. WTF.

Lunch Ride

Sep. 3rd, 2014 09:42 pm
xaminmo: (Josh 2004 Happy)
Lunch at Modmarket, a new restaurant. Apple maps had a massively wrong location for 3651 Justin Road. Also, notice the teleport from Wal-Mart to Silverthorn. I forgot to turn on my GPS.

http://connect.garmin.com/activity/582161533
http://www.strava.com/activities/189474779

http://omnitech.net/xaminmo/2014/09/03/lunch-ride/
xaminmo: Josh 2016 (Default)
Was supposed to ride with Mike out in Justin, but I messed up my schedule (sleep deprivation) and he had a cut-off of 2pm (start at noon or earlier). I barely made it to a 3pm roll near my house. I feel bad about it, but I'm such a zombie that is was probably for the best.

I only had 4 hours sleep and 700 calories today including the ride fuel for this ride. I'm still not hungry, which probably has to do with having between 250 and 360mg of caffeine today.

This ride started into a monster headwind. The new wheels on my bike helped some because they flex less. Also, I re-centered my brakes, which made a huge difference. I didn't realize how much they were dragging.

I have no idea how the watts is doing. It may be time to buy a power meter and expensive cranks just because.

Distance: 23.61 mi
Calories: 1,675 C

Time: 1:44:07
Moving Time: 1:42:28
Elapsed Time: 2:20:24

Avg Speed: 13.6 mph
Avg Moving Speed: 13.8 mph
Max Speed: 28.3 mph

Elevation Gain: 600 ft
Elevation Loss: 600 ft
Min Elevation: 562 ft
Max Elevation: 720 ft

Avg HR: 141 bpm
Max HR: 175 bpm

Avg Power: 441 W
Max Power: 1,283 W
Max Avg Power (20 min): 538 W

Avg Bike Cadence: 80 rpm
Max Bike Cadence: 123 rpm

Avg Temperature: 64.2 °F
Min Temperature: 61.6 °F
Max Temperature: 74.2 °F

http://connect.garmin.com/activity/456791071
http://app.strava.com/activities/118571467/
http://www.mapmyride.com/workout/500566587
http://runkeeper.com/user/xaminmo/activity/314540061
http://ns1.omnitech.net/cycle/

http://omnitech.net/xaminmo/2014/03/07/2014-03-07-coppell-and-lewisville-ride/
xaminmo: (Josh 2004 Happy)

Broke my "no refined carbs except on bike days" rule. Mushroom-Garlic Beef, and Cilantro-Lime Rice served over fresh spinach.

xaminmo: (Josh 2004 Happy)
We had home-made Pho and it was great. Next time will be better. Here's the modified recipe.

SUPPLIES:
8-quart crock pot or heavy-bottom soup pot.
Cheese cloth or spice ball for the bones & spices unless you want to strain it all after.
2.5 pounds of bone-in chicken breasts
8 cups of chicken stock (low sodium if you like).
2 tablespoons of light brown sugar,
2 tablespoons of fish sauce,
a big stick of cinnamon,
10 whole Star Anise,
6 whole cloves,
a 2" chunk of ginger, peeled and thinly sliced
6 cups of chopped bok choy.
6 ounces of rice noodles. We chose rice vermicelli, but it wasn't right. I think glass noodles would have been better.
2 cups mung bean sprouts (we skipped)
2 cups fresh basil leaves (roughly chopped)
1 cup fresh mint leaves (roughly chopped)
1 cup fresh cilantro leaves
1 fresh Thai or serrano chili, thinly sliced
1 lime, cut into 6 wedges.


SET-UP
Get out your crock pot, or 8-quart soup pot.

The recipe said 2.5 pounds of chicken, skin removed, fat trimmed, bone in. Use whatever you like though. Bone-in added to the flavor a bunch, but was sort of a mess to clean up after cooking. Maybe debone it first, and put the bones in cheese cloth for the cooking. Beef would also be great. Traditional Pho seems to have thin slices of beef, a variety of cuts, from expensive to cheap. It all tastes good.

The original recipe said 8 cups of low-sodium broth, but it needed salt. Also, stock vs broth... We used stock (more protein, less fat).

Spices to add now:
2 tablespoons of light brown sugar,
2 tablespoons of fish sauce,
a big stick of cinnamon,
10 whole Star Anise,
6 whole cloves,
a 2" chunk of ginger, peeled and thinly sliced

They said throw the spices in, and fish them out later. I recommend putting them all in cheese cloth or a spice ball.


COOKING
Crock-pot on low for 8 hours or high for 4 hours.
(That's medium + lid or simmer + lid for a soup pot).

If your bones and spices are in a bag, pull it out now.
If not, then pull out the meat and strain the broth.
Add the broth back to the pot.

Add the following to the broth:
6 cups of chopped bok choy.
6 ounces of rice noodles. We chose rice vermicelli, but it wasn't right. I think glass noodles would have been better.

Cook on high (crock) or medium (soup pot) for 30 mins.
While that's going, debone and shred the meat.

OPTIONAL: add 8 cups of water unless you didn't cook the bones in the pot.
The bone-broth will be strong and flavorful, and you'll want more liquid with your noodles.

Have these on the side for people to add on their own (or add to the pot with the bok-choy):
2 cups mung bean sprouts (we skipped)
2 cups fresh basil leaves (roughly chopped)
1 cup fresh mint leaves (roughly chopped)
1 cup fresh cilantro leaves
1 fresh Thai or serrano chili, thinly sliced
1 lime, cut into 6 wedges.

After 30 mins, or when the noodles and bok-choy are cooked to your liking, serve.
http://omnitech.net/xaminmo/2014/02/08/home-made-pho/
xaminmo: (Josh 2004 Happy)
Flower Mound to Highland Village to Lantana up HillTop to Hickory to Elm for lunch at Cartwright's. Most of us met up at the AMC Highland Village. Longest ride was about 45 miles. Mine was about 36. We had a mix of riders and a few extra stops, but overall not too many mechanicals and no lost riders. Food at the restaurant was good, and the route was fun. Was a good workout for me, since I've been pretty lazy over this winter break. I'm happy for the warmer weather, but I know my plants are going to suffer through the thaw/freeze cycles.

Anyway, on with the stats.

Distance: 35.98 mi
Calories: 2,193 C

Time: 2:44:25
Moving Time: 2:40:49
Elapsed Time: 5:19:24

Avg Speed: 13.1 mph
Avg Moving Speed: 13.4 mph
Max Speed: 31.0 mph

Elevation Gain: 1,302 ft
Elevation Loss: 1,293 ft
Min Elevation: 532 ft
Max Elevation: 697 ft

Avg HR: 137 bpm
Max HR: 184 bpm

Avg Power: 122 W
Max Power: 1,125 W
Max Avg Power (20 min): 114 W

Avg Bike Cadence: 67 rpm
Max Bike Cadence: 104 rpm

Avg Temperature: 58.9 °F
Min Temperature: 47.2 °F
Max Temperature: 72.4 °F

http://connect.garmin.com/activity/428301423
http://app.strava.com/activities/105631219
http://www.mapmyride.com/workout/460548163
http://runkeeper.com/user/xaminmo/activity/290493791

Photos:
http://www.flickr.com/photos/xaminmo/11894382895/
http://www.flickr.com/photos/xaminmo/11890375565/
xaminmo: Josh 2016 (Default)
Just a lunch ride to New China.
My L5/S1 pinched at the beginning, and that sucked. It's still sore. That never happens.
Big headwind on the outbound, but tailwind on the return.
A little nippy with the wind - should have worn long sleeves.
I pushed fairly hard, but not super hard.
I had hot & sour soup, and 10 crab rangoons.
(normally it's soup, 5 rangoons, and a lunch portion with fried ride).

Distance: 4.00 mi
Calories: 266 C

Time: 17:46
Moving Time: 17:14
Elapsed Time: 1:41:57

Avg Speed: 13.5 mph
Avg Moving Speed: 13.9 mph
Max Speed: 30.9 mph

Elevation Gain: 151 ft
Elevation Loss: 128 ft
Min Elevation: 567 ft
Max Elevation: 625 ft

Avg HR: 130 bpm
Max HR: 168 bpm

Avg Power: 131 W
Max Power: 1,114 W
Max Avg Power (20 min): 131 W

Avg Bike Cadence: 67 rpm
Max Bike Cadence: 103 rpm

Avg Temperature: 72.8 °F
Min Temperature: 68.0 °F
Max Temperature: 80.6 °F


http://app.strava.com/activities/96247298
http://connect.garmin.com/activity/406852183
http://www.mapmyride.com/workout/434466555/
http://runkeeper.com/user/xaminmo/activity/272859692
http://omnitech.net/xaminmo/2013/11/20/2013-11-20-lunch-ride/
xaminmo: (Josh 2004 Happy)
My best food selections are:
* 35-40% calories from fat (olive oil, margarine, meat)
* 75-150g of animal protein (6-12 ounces of cooked meat).
* 2-4 cups of stone fruit, berries, grapes (not apples, oranges, or bananas)
* 2-8 cups of high fiber vegetables (squash, zucchini, carrots, parsnips, etc)
* Pulses (grains and legumes), yams, etc. Can include real bread (not enzyme treated).
* No nuts, candy, or pasta, which provide zero satiety and digest too quickly.

The key here is adding fresh fruit and veggies.
They extend other foods' digestion time,
but are hard to get from fast or medium-speed food places.

Bakery

Dec. 2nd, 2012 10:42 pm
xaminmo: Josh 2016 (Default)

I would like a variety of puff pastries, with a variety of cremes, mousses, custards, cheesecakes, icings inside, and a variety of outer additions such as naked, iced, chocolate fipped, caramel drizzled, etc.

The grocery store options include vanilla pudding, and stale.

Local bakeries seem to be cakes and pies.

I don't want a full sized eclair, just little puffs, maybe an inch or so in diameter.

Amazingly, the best I can recall other than the bakery by my childhood house was a bag of frozen mini-eclairs from Sam's Walton's warehouse.

Posted via LiveJournal app for iPhone.

xaminmo: Josh 2016 (Default)
I made this up on the spot, and it worked, so I'm posting it. This makes one 9"x9" cake at about 3/4" thick. Density and texture is good. It holds together really well.

UmGrediums
1/4C oat flour
1/4C tapoica flout
1/4C blanched almond flour/meal
1tsp vanilla extract
1tsp baking soda
2tsp baking powder
1/2tsp guar gum (or xanthan, or modified tapioca)
1/4C white sugar (or substitute)
2tbsp truvia (just to adjust flavor)
1 large, whole chicken egg
3/4 cup unsweed almond milk (sweetened if you like sweeter cake)
3/4 cup apple sauce (or 1/2C oil if you like)

NOTE: These are all swags. I didn't ACTUALLY measure anything. It's all about ratios.

Procedures
* Mix everything together.
* If you want, add whatever flavor enhancements you want (nuts, chocolate chips, shredded carrots or coconut, or in my case, "Crystal Light Pure Lemon with Truvia".
* Grease a 9" square, glass pan
* Pour mix into pan
* Set oven to 375
* Put cake into oven
* Set timer for 20 minutes
* Ignore the "at temperature" beep.

If you want a lighter colored cake, then you can pull it out and let it cool on the counter. (slightly thicker)

If you want a darker cake, then vent the oven, turn it off, and let the cake cool in there. (slightly thinner)

Dream

Jul. 5th, 2011 07:50 am
xaminmo: Josh 2016 (Default)
I woke up at 6:25 for my 6:30 alarm.
I had an argument with myself, and I lost.
It went something like this.
"Don't lay back down."
"But I am Le Tired."
"Get up."
"F... You. I'm going to sleep. You'll wake up when you wake up."
As such, I woke up 5 minutes ago from a very strange dream.

I was talking to a Network Appliance salesman.
We had no budget, so I was asking him what kind of cheap SATA storage I could add.
I showed him what we had already, something about a raid controller, bridged SATA ports, external I/O.
Then there was something bad, and we had to run.
Then a school, maps, etc but noone was there.
Then I was in someone's media room / den / second family room and lots of kids were there.
Then a wound on my right foot, that was getting bigger. It was huge.
Then a wound on my hand that was deep enough I could see light through the skin on the other side.
I had to put a piece of ham in each one to fill the space while it healed.
I had to keep my foot and my hand curled up to keep pressure on it so the skin would fuse.

So now, I'm up... I need to cook breakfast. It's odd how when you're cooking for 1, you go through food SO MUCH SLOWER and there's so much leftovers. I have to be careful not to have too much cooked up at once.
xaminmo: Josh 2016 (Default)
Tandoori Chicken:
Tikka = little bit(s)
Masala = Roasted Spices
Curry = Western word for Sauce, Gravy, or stew

Spices
Bay Leaves 3 to 4
Cardamom 3/4 tsp
Cassia bark 6cm to 7cm
Cayenne or Chili powder 1/2 to 1 teaspoon (spice and color)
Cloves 1 tsp whole
Cilantro 1 bunch, washed, long stems cut off
Coriander 1/2-1 teaspoon
Cumin 1/2-1 teaspoon
Fenugreek 1 tablespoon
Ginger 1 piece, thumb sized, peeled, grated (2 teaspons)
Nutmeg 1 Tbsp (1 or 2 pods) freshly grated
Onion seeds 1/2 teaspoon
Paprika 1-2 teaspoons
Peppercorns 1 tsp(12 seeds)
Turmeric 1/4 - 1/2 teaspoon (color)
.
Sautee These
Mustard Seed Oil, 2tbs
Onions 1 1/2 , finely chopped
Garlic 4 cloves, peeled and minced (2 teaspoons)
Green Chilis (or Jalapeños), 2 (seeds and all), minced
Salt 1/2 teaspoon
.
Meat & Marinade
chicken breasts, cubed, 2 pounds
Lemon Juice 1/4 cup
Vinegar 1/4 cup
.
Liquids
Tomato, 1 large, or 1 tin of stewed
Tomato Paste 3oz
Coconut Cream 8 oz unsweet (or yogurt, plain if you tolerate it)

Instruction 1 - Toast the Spices
Warm skillet to medium
Add mustard oil
Toast bay leaves and fresh, whole spices in olive oil until lightly browned.
Grind spices in a spice mill
Add half of spices to marinade
Set half of spices aside

Instruction 2 - Marinate the Chicken
Cube chicken & marinade overnight in the fridge
* in Vinegar & lemon juice (faster, less tasty)
* OR Yogurt (better coating)

Instruction 3 - Grill the Chicken (optional)
Grill chicken at 800F on skewers
2 minutes each side, baste with butter on each flip.

Instruction 4 - Make the sauce
Sautee garlic, onions, peppers
Add salt
Add remaining spices
Cut up tomato and add to skillet
Add cream/yogurt
Add tomato paste
Add chicken & marinade
Cover and cook on low, stirring occasionally, until flavors are melded to your liking.

Serve with yellow rice (rice, turmeric, butter).
Serve with Naan (bubbled, tandoori), Roti (unleavend, griddle cooked, like soft tortillas) or Chapati (thinner than Roti)

Notes
This is not really authentic. It's vaguely similar to both Tandoori Chicken Tikka and Chicken Tikka Masala.

I didn't find any good recipes, so this is just my own starting point. I haven't figured out how to get that awesome orangey red color. It will look pretty brown, but it will taste good and spicy.

Some people sieve the spice/liquid slurry. So far as I can tell, there are hundreds of ways of making this. Whatever you can manage is OK. Any personal cooking tweaks are OK. Less spice is OK, but will affect flavor. Maybe diced bell peppers, and smoked paprika in lieu of the chili peppers.

To save time:
* Use Rotel instead of chili's and tomatoes.
* Use ground spices, untoasted
* Discard bay leaves instead of grinding
* Use ground mustard + olive oil instead of mustard oil
* Skip the marinade
xaminmo: Josh 2016 (Default)
Cinnamon - 1g/day = 20% drop in glucose, 24% drop in triglycerides, and 20% drop in LDL.
Fenugreek = unspecified drop in lipids
Curry leaf & mustard seeds = dropped LDL, VLDL and increased HDL
Coriander = lower LDL, VLDL, total, and higher HDL
Turmeric = reduced risk of atherosclerosis

http://care.diabetesjournals.org/content/26/12/3215.full

You know what this means, right?

MORE INDIAN FOOD! NOM NOM NOM!
xaminmo: Josh 2016 (Default)
Set oven to 350 (preheating)

Cream well:
2 cups sugar
1/2 cup shortening
1/2 cup oil
1/2 tsp vanilla
1/2 tsp butter flavor

Add 5 yolks (emulsifiers), one at a time, and stir after each one.

Once it's all creamed, add:
1 cup buttermilk

Then, add the dry team
2 cups flour
1 tsp soda
1 cup Angel Flake coconut (Canned is better than dry bagged)

Add the whites
Beat 5 egg whites until stiff
Fold egg whites gently into batter

Bake the cake
Pour equally into 3 round 8" cake pans.

Bake for 20-25 minutes at preheated 350 degrees F.

Melt and mix the icing in a double boiler
8oz cream cheese
1 stick margarine or butter
1/2 tsp vanilla
1/2 tsp butter flavor

Once melted, add:
1 box powdered sugar

Once smooth, add:
1/2 cup chopped pecans

Cool icing by placing pan/bowl in cold water.

Once the cake is out and cooled, spread the icing between layers, then on the top and sides.

Let set up overnight in the fridge.

Note: Individual slices freeze very well and are extremely tasty while still frozen.

Profile

xaminmo: Josh 2016 (Default)
xaminmo

July 2017

S M T W T F S
      1
23 45678
9 1011 12131415
16171819202122
23242526272829
3031     

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 22nd, 2017 12:53 pm
Powered by Dreamwidth Studios