Archive for February, 2009

Irish Stew and Soda Bread

February 26th, 2009

Irish Stew and Bread

It’s cold in Chicago. Time to get my stew on. I really enjoyed the beef stew and bread combo from last year, but this time i wanted an easier to make bread.  I went with the a soda bread (quick to make) but one with whole wheat (more hearty).

The bread turned out awesome – the consistancy was more like cornbread, went great with stew or just butter and jam. The stew was incredibly hearty (almost too meaty, very little liquid), had good flavor, but the potatoes and carrots were a bit mushy (next time might throw them in only for the last half of cooking).

Slow Cooker vs Dutch Oven

Since I don’t have a slow cooker as the recipe calls for, I had to use my dutch oven (which works better than a slow cooker according to many chefs).  I found slight variations on how to convert between the two, so I did my own recipe modification. The details of what I did are included in the recipe below, [my notes bold and bracketed].  First, here’s a summary of what I found on the internets:

  • Converting from Slow cooking to an oven would be about 175 degrees for low setting and high is 250 to 275. (src).
  • Low on Slow Cooker is 200 degrees, high is 300.  Plus slow cookers need less liquid and less herbs (src).
  • Low setting in a slow cooker takes about a quarter as long in a Dutch oven in a 325-degree oven. High setting takes about half as long. (src).

Game on.

Guinness Beef Stew

(orig) Serves 6 to 8.   Published February 1, 2007.

Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 11/2-inch pieces. Be gentle when stirring in the flour in step 3-the fork-tender beef will fall apart if stirred too aggressively.

Ingredients

4 pounds boneless beef chuck stew meat [3 pounds could work]
Table salt and ground black pepper
2 tablespoons vegetable oil
2 onions , chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught (not Extra Stout)
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate, chopped (not semisweet, not unsweetened)
2 bay leaves
5 carrots , peeled and cut into 1-inch chunks
1 pound parsnips , peeled and cut into 1-inch chunks
1 1/2 pounds baby red potatoes , scrubbed
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley leaves

Instructions

  1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet  over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef. [I used dutch oven instead of skillet and transferred to a plate]
  2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert. [I used dutch oven instead of skillet, adding beef to dutch oven as last step]
  3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve. [I used dutch oven instead of slow cooker, cooked 6 hours in oven at 275 degrees, 250 would be better]
  4. Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.

Irish Brown Soda Bread

(orig) Yields 1 loaf.   Published March 1, 1997.

Unlike the Classic Irish Soda Bread Dough, which is dry, this dough is extremely sticky.

Ingredients

1 3/4 cups bleached all-purpose flour , plus more for work surface
1/2 cup cake flour
1 1/4 cups stone-ground whole wheat flour
1/2 cup toasted wheat germ
3 tablespoons brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons table salt
2 tablespoons unsalted butter , softened
1 tablespoon unsalted butter melted
1 1/2 cups buttermilk

Instructions

  1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, toasted wheat germ, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs. [I did 1.5c AP flour, 1.5c Whole Wheat]
  2. Add buttermilk and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)
  3. Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in cast-iron pot, if using. Place the loaf on a cookie sheet and cut a cross shape into the top.
  4. Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 190 degrees, 45 to 50 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.

Step-by-Step

Proper Handling for a Proper Irish Bread

1. Mix the dough with a fork until it just comes together.

2. Turn the dough out onto a work surface and knead just until loose flour gets incorporated; do not overknead.

3. Shape the dough into a six-inch round.

4. Place the loaf on a cookie sheet and cut a cross shape into the top.

5. For a golden crust that’s thin and crisp, with a bit of a chew, bake in a cast-iron pan.

Cornbread

February 22nd, 2009

I’ve made this delicious cornbread several times over the last of couple years.  I find it better than other recipes due to the jalapeno spice and flavorfull sharp cheddar.   Mmmmmmm…  Recipe from Cooks Illustrated

Makes one 8-inch Square.   Published January 1, 2005.

Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.

Ingredients

1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)
1 cup yellow cornmeal (5 1/2 ounces), see note
2 teaspoons baking powder
1/4 teaspoon baking soda
3/8 teaspoon cayenne pepper
1 medium jalapeño chile , cored, seeded, and chopped fine
1/2 teaspoon table salt
4 ounces sharp cheddar cheese , shredded (about 1 1/3 cups)
2 tablespoons packed light brown sugar
3/4 cup frozen corn kernels (3 1/2 ounces), thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter (1 stick), melted and cooled slightly

Instructions

  1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt, and half of shredded cheddar in medium bowl until combined; set aside.
  2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle remaining cheddar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

New Job

February 12th, 2009

After almost 3 years, I’m back in the game.  I’m working with MidVentures.com, a startup company that does web solutions, community building, and incubation.  Small and young, there’s room for growth, further definition, and refinement, yet they already have had several successful projects and proven themselves in Chicago.  They focus on web 2.0 tech solutions, which is a great fit for my experience, but they have an eye for building out good ideas and working with the community (including many non-profits), which is great for where I want to go.  Technically I’m a contractor, working about 40 hours a week, but that may change in the future.

work

Since moving to Chicago last September I’ve looked into different career options before landing where I am now.  My job goal was to “gain experience in business roles while utilizing my internet, software engineering, and problem solving expertise” (according to my resume).  What that means is that I want to do new stuff, but not so new that I’m starting over with a bunch of recent college grads.  I wanted this new stuff to be related to one or more of the following interest areas: sustainability (help the world be a better place), business management (I want to own or run my own company one day), consulting (utilize the fact that my communication and social skills are above average compared to others with similar experience and skills), or any other area that is creative, challenging, and full of interesting people (my catch-all).  First I targeted a PM position at Google, but that didn’t work out.  I also considered getting an MBA, so I took the GMAT exam, which led me to train to be a Kaplan GMAT instructor (still in progress, stay tuned).  I also interviewed with trading firms (they attract a smart crowd), consulting firms (altho mostly use microsoft solutions in the midwest, which I don’t have experience with), and a few others.  I eventually came to realize I should work my strengths, bringing value, and then go from there.  That meant doing something internet and web related, so here I am.

I am very content with my accomplishments over the last couple years.  I traveled around the world, spent time with family and friends, improved my eating and exercise habits, ran a marathon, explored nature on many camping and backpacking trips, attended many music events and festivals, and spent time stress-free being happy.  I loved my time off, but without a full-time gig my brain felt like it was getting soft, so I am very excited to sink my teeth into work again.

Not My Name

February 9th, 2009

Every month or so since last summer I listen to this song over and over. So good, So catchy, So fun.  And its even better mixed with “party in my tummy”.

httpv://www.youtube.com/watch?v=c8G2TUtJ5Ro

The Ting Tings – That’s Not My Name (Yo Gabba Gabba Mix)

Four letter word just to get me along
It’s a difficulty and i’m biting on my tongue and I
I keep stalling, keeping me together
People around gotta find something to say now

Holding back, everyday the same
Don’t wanna be a loner
Listen to me, oh no
I never say anything at all
But with nothing to consider they forget my name
(ame, ame, ame)

They call me ‘hell’ (ye-ah)
They call me ‘Stacey’ (ye-ah)
They call me ‘her’ (ye-ah)
They call me ‘Jane’ (ye-ah)

That’s not my name (party party)
That’s not my name (party party)
That’s not my name (party party)
That’s not my name (ye-ah)

They call me ‘quiet girl’
But I’m a riot, yeah
Maybe ‘Joleisa’
Always the same

That’s not my name
That’s not my name
That’s not my name
That’s not my name

I miss the catch if they through me the ball
I’m the last kid standing up against the wall
Keep up, falling, these heels they keep me boring
Getting glammed up and sitting on the fence now

So alone all the time at night
Lock myself away
Listen to me, i’m not
Although i’m dressed up, out and all with
Everything considered they forget my name
(ame, ame, ame)

They call me ‘hell’ (in my tummy)
They call me ‘Stacey’ (party party)
They call me ‘her’ (in my tummy)
They call me ‘Jane’ (party party)

That’s not my name (party party)
That’s not my name (party party)
That’s not my name (in my tummy)
That’s not my name (ye-ah)

They call me ‘quiet girl’ (ye-ah)
But I’m a riot, yeah (ye-ah)
Maybe ‘Joleisa’ (ye-ah)
Always the same (ye-ah)

That’s not my name (party party)
That’s not my name (in my tummy)
That’s not my name (party party)
That’s not my name (ye-ah)

Are you calling me darling?
(why are you sad? we want to goto the party, the party in your tummy.)
Are you calling me bird?
(the party in my tummy? ye-ah! OK, Lets GO!!!)
Are you calling me darling? (party partay)
Are you calling me bird? (…)

(repeat chorus)

Social Transparency

February 7th, 2009

I believe online social networks will become more advanced and more common, so much so that it will go beyond the green revolution of today and trigger a more broad good revolution of tomorrow.

I was listening to futurist Paul Saffo on KQED discussing the last 100 years and the next 30-50 years, and although he is smart and had many interesting observations, I strongly disagreed with some of the pessimistic observations – like how he would hate to be in Obama’s shoes, and the US Federal goverment could become a failed state similar to how California is becoming.  I can’t really argue those specific predictions, but I do think very important technological changes that are happening will have a tremendous affect on the future.  The number one thing is that the power of the internet is yet to be realized.

touchgraph-facebook-chad-names_only

Think about the affect the Internet has had already.  In theory, anybody anywhere can access enormous amount of information.   Amazing.  In practice you have places like China that block access to much of that information, but for the most part people are way more connected than they ever have been before.

The next big thing is the type of information that is available.  Ultimately humans are social creatures, they follow what their friends and family do, they spend their time wanting to be with and do things with friends and family.  Now lets think about it, what if it was super easy to know at any moment what your friends and family are doing, or what they have done recently.  Sure they will be privacy and other issues, but eventually they will be sorted. For example, with facebook, once you initially setup friends, you can announce to some or all of them things very easily.  Even your actions are part of the news feed, such as “chad reviewd a new mexican place” or “chad joined greencupboards”.

How will people react?  Well, how would you react knowing that most of your life will be semi-public information? Not in a “big brother is watching you”  way, but more of you controlling the information – what would you want to share with your friends and family?  Because these are people that you trust at some level and want to impress (not show off, you can impress your friends and family and stay true to yourself), I think people will want to share good ideas, share positive or interesting behavior, and ultimately be better people.  Sure, there will still be many that are greedy and/or don’t care what people think, but the majority of people do care what their friends and family think of them, and what the majority of people do matters.  It’s sorta like having a workout buddy – knowing your friend is there watching and supporting, you can do more than you can by yourself, and possibly eat less potato chips.  Hmm.. I sound like an optimist.. maybe cuz it was warm and sunny today in Chicago .. I digress.

This transparency, where you control what is shared between you and your friends and family, is going to trigger a good revolution.  Maybe not in 5 years, but definitely within our lifetime.  Mark my words.

2009 Goals

February 3rd, 2009

I’ve been thinking about New Year’s Resolutions since December and have had trouble deciding.  Then I got caught up in Obamauguration, but now I’m ready to commit.  Better later than never. First, lets review last year, where I said to “consciously spend time on the things that matter.”  I still value the same 6 things to be the most important to me:

  • Friends, Family
  • Fun, Music
  • Learning, New Experiences
  • Exercise, Nature
  • Giving Back
  • Love, Honesty, and Respect

I also wrote down 5 things for me to work on last year, and I did work on them, but in hindsight I don’t think they were specific enough to make much difference. This time I’m going to approach it a bit different (I liked Sky’s tips).  The following are more specific goals that are attainable.

  1. Get a Job
  2. Maintain Health (keep back pains down, energy level up)
  3. Do Yoga – Enough so I can do 60mins on my own accurately
  4. Incorporate daily Mental Resilience and emotional control
  5. Incorporate Green activities into my life (job, club, sustainability future)