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  • Tomatillo Salsa

    Tomatillo Salsa

    • 12 ounces (6-8) medium tomatillos, husked and rinsed
    • 3 or 4 garlic cloves, unpeeled
    • Fresh hot green chiles (start with a large serrano or small jalapeño, but feel free to use any fresh chile), stemmed
    • Fresh cilantro (start with 6 or 8 sprigs)
    • 1/2 medium white onion
    • Salt

    Roast ingredients: Though most people in Mexico roast ingredients for this salsa on a comal (griddle), I find it easiest to roast them under a broiler.  Spread the tomatillos, unpeeled garlic and chiles on a rimmed baking sheet and roast about 4 inches below a hot broiler (my toaster oven is perfect for this) until the tomatillos and chiles are blotchy brown on one side, about 6 minutes, then turn everything over and roast the other side.  The garlic should feel soft.

    Cool and blend: Cool until handleable, slip the peels off the garlic, then scrape everything (including any juices) into a blender or food processor and pulse until you have pureed it to your liking—I like the salsa best when it’s smoothish, but still has some texture.

    Finish and season: Gather the cilantro into a tight bundle and thinly slice across it (leaves and stems) until you run out of leaves. Chop the onion into about ¼-inch pieces.  For the freshest flavor, rinse in a strainer under cold water to get rid of that unpleasant “oniony” flavor.  Shake off excess water and add to the salsa along with the cilantro.  If the salsa is too thick to spoon easily, stir in water a tablespoon at a time until the salsa seems right to you. Taste and season with salt, usually a scant teaspoon.  Because most ingredients are roasted, it’s harder to add more of one or the other of them to the finished salsa—except, of course, for cilantro and onion.

    Courtesy of Rick Bayless

    NY Times has a similar recipe

  • Uncle Bob Quotes

    • “Belief is the death of intelligence. As soon as one believes a doctrine of any sort, or assumes certitude, one stops thinking about that aspect of existence.”

    • “We’re trapped in linguistic constructs… all that is, is metaphor.”

     

    SOURCE: Robert Anton Wilson

  • Zen Koans

    • What is the sound of one hand clapping?
    • Do fish know they swim?
    • Out of nowhere, the mind comes forth.
    • You only lose what you cling to.
    • Enjoy your problems.
    • Let go or be dragged.

  • La Paz Queso

    La Paz Queso

    ## INGREDIENTS ##

    • 1-1/4 lbs white American cheese, cut into cubes
    • 2/3 cup milk
    • 1/2 cup diced white onion
    • 1/4 cup diced aneheim chilies
    • 1/4 cup diced pickled jalapenos
    • 1/4 cup canned diced whole tomatoes
    • 2 cloves chopped garlic
    • 1 tsp ground cumin
    • 1/2 tsp black pepper

    ## PREPRATION ##

    Melt cheese and milk in a double boiler on the stovetop (or if you don’t have a double boiler, heat milk in a large pot and add cheese to melt, stirring frequently).

    When cheese is melted, add the remaining ingredients, and reduce the heat to a simmer for about 30 mins.

    SOURCE: La Paz Restaurant

  • Sausage Gravy

    Sausage Gravy

    ## INGREDIENTS ##

    • ¼ cup all-purpose flour, or instant flour like Wondra
    • 1 teaspoon freshly ground black pepper, or to taste
    • 2½ cups whole milk
    • Salt to taste
    • ground sage to taste (optional)
    • ground fennel to taste (optional)
    • ground red pepper to taste

    ## PREPARATION ##

    1. Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings — you may wish to add sage and fennel aggressively.
    2. Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
    3. Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.

    Source: NY Times

  • Surin’s Coconut Soup

    Surin’s Coconut Soup

    ## INGREDIENTS ##

    • 1 tablespoon canola oil
    • 3 tablespoons lemongrass, outer sheath removed, bottom 3 inches trimmed and minced
    • 2 tablespoons fresh ginger, minced
    • 1 garlic clove, minced
    • 2 -3 teaspoons Thai red curry paste
    • 6 cups chicken stock
    • 3 tablespoons fish sauce or 3 tablespoons soy sauce
    • 1 tablespoon sugar
    • 2 (14 ounce) cans unsweetened coconut milk
    • 12 ounces boneless skinless chicken breasts, cut into 1 by 1/4-inch strips
    • 1 (15 ounce) can straw mushrooms, drained and rinsed
    • 3 tablespoons lime juice
    salt
    • 1⁄2 cup whole fresh cilantro leaves, loosely packed
    • 3 scallions, greens only, sliced thin on an

    ## PREPARATION ##

    Heat the oil in a large stockpot or Dutch oven over medium heat.

    Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds.

    Add the curry paste and cook, stirring constantly, for 30 seconds.

    Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste.

    Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat.

    Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.

    Stir in the coconut milk, chicken, mushrooms, and lime juice.

    Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes.

    Taste for seasoning and add salt if desired.

    Serve immediately, garnishing each bowl with cilantro and scallions.

    VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.

    SOURCE: Genius Kitchen

  • Coffee Grinder Settings

    Coffee Grinder Settings

    BREW TYPE

    Baratza

    Encore

    Baratza

    Virtuoso

    Capresso

    Infinity

    Cuisinart

    Supreme

    Grind

    Bodum

    Bistro

    Mr Coffee Burr Grinder

    Aeropress

    #5 – 20

    #5 – 20

    Fine #1 – Medium #4

    #3 – 15

    Anywhere from espresso to drip

    #1 – 13

    Bee House

    #14

    #13

    Fine #4 – Medium #1

    #4 – 6

    Drip icon – 2.5

    #3

    Chemex

    #21

    #20

    Medium #2- Coarse #1

    #8 – 10

    Chemex icon + 1

    #5 – 10

    Clever Dripper

    #14

    #14

    Fine #4 – Medium #1

    #4 – 6

    Drip icon – 2.5

    #3

    Cold Brew

    #22 – 40

    #22 – 40

    Coarse #1 – #4

    #18

    Not ideal for cold brew, but you can try the french press

    Not ideal for cold brew, but you can try the french press

    Cone filter drip machines

    #15

    #15 – 30

    Medium #1 – Coarse #1

    #10 – 15

    Chemex icon + 1

    #8 – 10

    Espresso

    #5

    #5

    #5 – 7

    #1

    Espresso Icon (far left)

    #1 – for better results, adjust your grinder

    Flat filter drip machines

    #20 – 25

    #20 – 25

    Medium #2

    #10 – 13

    Chemex icon – 1

    #10 – 12

    French Press

    #30

    #30

    Coarse #1

    #16

    French press icon (far right)

    #18

    Hario V60

    #14

    #13

    Fine #4 – Medium #1

    #4 – 6

    Drip icon – 2.5

    #3

    Kalita Wave

    #14

    #13

    Fine #4 – Medium #1

    #4 – 6

    Drip icon – 2.5

    #3

    Moka Pot

    #12

    #12

    Fine #2 – Medium #1

    #2 – 5

    Espresso icon + 1

    #2 – 4

    Siphon

    #13

    #13

    Fine #3 – Medium #1

    #4 – 10

    Drip icon – 2

    #5

    Soft Brew

    #15 – 30

    #15 – 30

    Medium #1 – Coarse #1

    #12 – 16

    Drip icon – 1

    #4 – 6

    Turkish Brew

    #1

    #1

    Extra Fine #1

    Not ideal for Turkish

    Not ideal for Turkish

    Not ideal for Turkish

    Vietnamese Phin

    #30 – 40

    #30 – 40

    Coarse #1 – #4

    #17

    French press icon (far right)

    #18

    Walkure

    #20 – 30

    #20 – 30

    Coarse #1 – #4

    #17

    Drip icon + 2.5

    #12 – 14

    Woodneck

    #14

    #14

    Fine #4 – medium #1

    #4 – 6

    Drip icon + 2.5

    #3

    SOURCE: Home Grounds

  • Browser Hard Refresh

    Short Version:

    Windows: ctrl + F5
    Mac/Apple: Apple + R or command + R
    Linux: F5

    Long Version:

    Google Chrome

    Windows/Linux/ChromeOS:

    • Hold down Ctrl and click the Reload button. Be careful not to hold ⇧ Shift on Chromebook, or it will rotate the internal display.

    Windows/Linux:

    • Press Ctrl+F5.

    Mac:

    • Hold ⇧ Shift and click the Reload button.
    • Or, press ⌘ Cmd+⇧ Shift+R.

    Internet Explorer

    • Press Ctrl+F5.
    • Or, hold the Ctrl key and click the Refresh button.

    Safari

    Hold down ⇧ Shift and click the Reload button on the toolbar.[problematic]

    Mozilla Firefox and Related Browsers

    Windows/Linux:

    • Press Ctrl+F5.
    • Or, press Ctrl+⇧ Shift+R.

    Mac:

    • Hold down ⇧ Shift and click the Reload button.
    • Or, press ⌘ Cmd+⇧ Shift+R.

    SOURCE: Scratch WiKi

  • Let the slick end slide…

    Let the slick end slide, and the rough end drag.

  • Google AMP

    Google AMP is coming.