Fresh homemade poke.
Leave a reply Tweet Kudos to my son for discovering Jon’s Fish Market in Dana Point–great product and great service.
Picked up some fresh bluefin and some Washington state salmon for today’s mix.
Roughly a pound and a half of each fish variety After de-skinning the salmon and cubing up both fish, here is the marinade we used: At the rate it took me to accomplish this task, I couldn’t afford my own poke Roughly one inch cubes Note that tablespoon was used for the following unit and the following number was doubled for the amount of protein in this batch (i.e.
just over three pounds of protein): 6 Ponzu.
1 Toasted sesame oil.
1 Rice vinegar.
Entfalten Sie Ihre Möglichkeiten
Friday September 11, 2020
Falls du ein Mensch bist und dieses Feld siehst bitte lass es leer. Falls du ein Mensch bist und dieses Feld siehst, bitte lass es leer. Karriere bei DigiPhant. Ihre Karriere bei DigiPhant. Wollen Sie mehr Geld verdienen? Hätten Sie gerne Projektverantwortung? Möchten Sie Ihr Expertenwissen steigern? Über uns. Kontakt. DigiPhant bietet Ihnen die Zuverlässigkeit […]
1 Diced scallion.
1/2 Granulated garlic powder.
1/2 Red pepper flake or Chile.
Place protein in mixing bowl, pour over marinade and gently mix the protein and marinade by hand.
Gently level the protein in the bowl to ensure that the marinade has even coverage and then cover the bowl with clingy clear plastic wrap .
Place in a refrigerator for 30 minutes.
Take the marinaded protein out, uncover and serve.
There are a number of different ways to serve, including Pour onto a platter and serve straight up with toothpicks.
Serve with fresh made tortilla chips.
Dice Maui onions, carrots, cilantro, cucumber, avocado, tobiko or masago or whatever you have, serving over a bowl of the marinaded protein atop Asian rice or mixed green salad.
Mix with a bag of chopped Asian salad, serving on plates, drizzled with Sriracha mayonnaise.
Fantastic meal of poke and shrimp ceviche We’re truly blessed to live so close to the Pacific Ocean and enjoy some of what calls it home.
1 Core Functions 1.1 Analog I/O
Tuesday September 08, 2020
API. From chipKIT Jump to: navigation search The API (Application Programming Interface) provides all the commonly used functions for the chipKIT environment. It is largely based on the Arduino 1.6.x specification Contents. 1 Core Functions 1.1 Analog I/O. 1.2 Digital IO. 1.3 Time. 1.4 Math. 1.5 Sound. 1.6 Interrupts. 1.7 Task Management. 1.8 System Management. […]
Leave a reply Tweet https://craigrandall.net/wp-content/uploads/2018/12/181204-Original-stick-string-figure-inspiration-video.mp4 This is literally a game of “pulling the strings.” Each stick figure has two strings running through its limbs (i.e.
a bunch of 1/2″-wide bamboo sticks sections stringed together).
By releasing and pulling the strings, you can animate the figures to fight.
The trick of animating a figure is to mix “releasing” and “tightening” the strings to create “jerking” motions on the figure.
Alternating fore and aft feet will swing the figure’s arms.
The button feet work as string stoppers and skid over the table crack–larger buttons increase figure stability.
You can customize the look of a figure and its weapons (e.g.
single-hand weapons, two shields, pole arms with both hands, etc.).
Finding the right size table where a kid’s hands can reach under the crack while they can still comfortably see the figure is al so important .
Ultimate victory is achieved either by self-inflicted wound (i.e.
pulling too hard and snapping a string, which happens often) or by severing the opposing figure’s string at the joints which leads to the collapse of the figure–harder to do, but a more fulfilling result.
It doesn’t take a lot to be creative, just a creative mind.
This entry was posted in Inspiration on 2018-12-04 by.
Convention over configuration over customization.
2 Replies Tweet Well
Friday September 11, 2020
Menu. Fresh homemade poke. Leave a reply Tweet Kudos to my son for discovering Jon’s Fish Market in Dana Point–great product and great service. Picked up some fresh bluefin and some Washington state salmon for today’s mix. Roughly a pound and a half of each fish variety After de-skinning the salmon and cubing up both […]
When I say “Convention over Configuration over Customization,” here’s what I’m talking about.
When you’re faced with a requirement to provide extensibility in your software, start by considering convention first.
How can I establish an intelligent default–something that 80% of my target audience will accept as-is.
Convention implies configuration support in the subject extension point.
For the remaining 20%, provide configuration support (e.g.
settings) so that your target audience can declaratively change the software’s behavior.
Configuration implies customization internally, which may or may not be exposed to your target audience (e.g.
third party developers).
If there is still a need to provide additional extensibility to your target audience, then pursue customization (i.e.
This can further support an associated business model.
For example, using the common language of restaurant pricing online: Standard metrics (convention) $.
Metric tweaks – modified goals, exclusions, etc.
Your own metrics (customization) $$$.
…where cost is a factor not just of (customer) value but also incumbent cost to support and maintain (e.g.
SaaS operating expense).
APIs, for example, are an important form of convention.
They can provide a standard way to integrate with your software encapsulates that all the essential complexity underneath.
This entry was posted in Uncategorized on 2018-08-31 by.
2 Replies Tweet “Beef candy” is the name this dish has received from my family, probably due to the sweet, .
Always a family favorite, this dish is simple to prepare; so, I thought I’d share it with you.
What you’ll need to make this dish is the following: One flank steak (typically feeds six hungry mouths).
we like Mr.
A sharp knife (e.g.
I prefer one with a serrated edge).
A clean cutting surface.
A glass container (e.g.
something you’d bake brownies in).
Some plastic cling wrap.
Room in your refrigerator.
A barbecue/grill (e.g.
I use a gas grill for this dish).
First, remove your flank steak from its packaging and lay it out flat on your cutting surface.
I prefer to trim my meat of (some) fat before I proceed.
Do remember that fat does impart flavor and a there should be some internal marbling in a flank steak; so, don’t try to trim all the fat away.
Here’s what I typical remove ratio-wise: Next, thinly cut your flank steak against its grain and on a bias.
Slicing this way will result in pieces that are more tender and able to soak in more of your marinade.
As I mentioned, I prefer to use a serrated knife on flank steak (e.g.
it tends to work better against the grain of this more fibrous piece of beef).
Once you’re done rendering your flank steak into thin strips, you will need to marinade that result for a few hours.
(I tend to aim for five hours in our fridge before grilling.) In your empty glass baking dish, pour your marinade until it covers the bottom of the dish (between an eighth and a quarter of an inch deep).
Place your flank steak strips into the glass dish.
Using your hands (!), knead the strips in the marinade until all are thoroughly covered in the sauce and there are no large pools of unoccupied sauce in the glass dish.
Then press down on the strips so that they form an even layer of marinaded meat in the dish.
Cover with plastic cling wrap and let the covered dish rest in your fridge.
Again, I recommend no less than three hours of resting before you proceed with grilling.
Now that it’s grilling time, uncover your prepared dish and individually place the properly marinaded strips onto a hot grill.
We’re going for more of a quick sear than a “low and slow” exercise.
I’ve found that having some space between each piece of meat helps the grilling process; so, if you’re, say, doubling this recipe or have a smaller grill, you may need to grill in waves and not all at once.
(If you need to grill in waves, simply cover the initial waves of grilled meat in metal foil to retain heat and juiciness.) Usually by the time I’ve finished laying out the strips, I can start turning the initial strips over.
My grill starts at 300 degrees (F) and may have cooled to closer to 200 since the cover is open.
However, I recommend closing your grill to allow the temperature to rise for a minute or two before turning over your meat.
Once you’re done turning all the strips to their other side, close your grill again and give the meat another minute or two before turning off the gas.
Go ahead and open your grill to see if the strips look as you want them to.
Remember that you want a sweet, charred, tender bit, not shoe leather.
(I really hate over-cooked meat!).
This dish is fairly versatile and goes with all kinds of sides (e.g.
salads, corn on the cob, etc.).
Feel free to try your own marinades, too (e.g.
grilling on 2015-08-15 by.
2 Replies Tweet Well, I lost my UP cap recently, but Jawbone has a fantastic, one-time replacement policy.
I submitted my claim this past Saturday and received my replacement today.
Nice job, Jawbone.
I didn’t want to lose any of my data or have a break in my data stream from one band to the next.
“How to sync a replacement UP band?” reveals how Jawbone has continued to improve the transition process.
My process was extremely straightforward as follows: Perform a final sync with the band to be returned in the UP app.
Confirm upload of data from sync.
Erase data from band to be returned.
having first ensured that the band is fully charged, to automatically sync.– The 1.4.2 version of the UP app on Android didn’t prompt me unusually at all.
Normal sync just commenced as before.
It’s nice to know that outstanding customer service still exists.
This entry was posted in and tagged customer service, Jawbone, mobile, QS, UP, wearable on 2013-10-08 by.
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