I’m probably the only Sysadmin bothered by this TV ad

A certain American automaker is running a summer advertising series you may have seen in some edited form or other where the host mills around and “interviews” various folks.

In the main advertisement opening there is a very brief shot of the well-known and respected host quipping about grillin’.

And it bugs me every time!

My what a nice rack you have there Mike!

Luckily, both Brian Adkins (who kindly provided the video above to YouTube) and Gizmodo writer Sam Biddle also seem to be eagle-eyed on this particular grilling technique likely learned from a hungry sysadmin trapped in a network room with a lot of food but no pit.

• Discovery Channel Superstar Is Grilling on a Shelf, Not a Grill - Gizmodo

While Mike’s technique and equipment probably won’t earn him a guest spot on Barbecue University with host Steven Raichlen anytime soon, I have to confess, it appears that use of a “baker’s” wire rack (also seen in network rooms holding server and system equipment) apparently is not completely a made-for-TV gimmick after-all.

…though I have to confess, Warren Schwartz’s rack and technique looks more sexy!

That one actually looked quite professional and culinary-grade. Never one to shirk from a mystery, it took me just a bit of detective work, but between shots of the grill seen above used by chef Warren Schwartz and images in the Gizmodo comment section I was able to trace down what is probably the actual grill used by Warren.

Turns out it seems to be a Big John 5 foot Charcoal Grill from Big John Grills & Rotisseries.

Who knew?!

So the next time you sysadmins want to impress the other techies at your backyard barbeque, see if you can pull one of these Big John babies out!  Who knows, maybe Mike will show up and help you flip.

However, judging from his grill work in the ad versus his handiwork as seen in his role as a host in another show, his dirty-job handling skills might be better put to use opening up your PC and server cases and blowing out all the dust and guck from inside them while he’s there!

CC attribution: by "eurleif" (Leif K-Brooks) on flickr.

Now that’s a dirty job!

Though in my mind, Mike’s grill will still be associated with use as a server rack.

--Claus V.

Bonus Link: What’s on the grill in France? via Justinsomnia

Now that’s my kind of grill and delectables! -Yummers

I Clausius Domesticus

I’m trying to get my feet back on the carpet at home this weekend.

Very trying week at work, coupled with a daughter out Friday night to help leading in a girl’s sleepover function, and a cold, wet, dark Friday night seemed to be a recipe for adventure.

Alas, wonderful and exhausted couple we were; this only led to a late-night turn-in and fitful slumber as the child-unit wasn’t in her bed.

Parenthood.

For reasons that probably need a therapist to decipher, I’ve been hooked lately on the fascinating world of research in higher education courtesy of  Dr. Isis’s On Becoming a Domestic and Laboratory Goddess blog.  Got to give the Dr. her due, she really has a classy taste in shoes.  I know. Right?

Anyway, I do like Dr. Isis’s views on women in science and the challenges that are faced both from within and without.  Popular culture seems to see such women as either mousey shrews or subtlety-sexualized brainiacs whose real value comes in counterpointing the heroic male stud.

So when I read Dr. Isis post Ask Dr. Isis - How Do I Convince a Young Girl That Math = Hot? : On Becoming a Domestic and Laboratory Goddess it really hit home.  Particularly since Alvis and I spend many hours on Thursday trying to sort out electron charges and configurations for her advanced placement sophomore chemistry class.  I’m not a chemistry dude so most of that has been long forgotten.  I kept encouraging her to call my little bro who has a masters in chem engineering (with honors) but she was determined to figure it out.  Fortunately, I had loaded both the incredible freeware tools Periodic Table and Periodic Table Explorer from Paul Alan Freshney and they ended up saving both our butts.

Alvis, if you are reading this…check out that post then go back and bookmark her blog and have fun looking a her shoes as well.  (You can be smart and empowered, and classy at the same time.)

It was amazing watching her struggle to get the notations down, and then I felt pride as she had a few “eureka” moments when concepts seemed to click in her brain.  She really seemed to be getting into it.  She excels in both math and science and really loves the science channels.  But she is also confronted on a daily basis at school with teachers who don’t seem to engage the girls seriously in science. Not to mention how geeky girls are considered socially in high school.

Reading Dr. Isis post on her own conversion from brawling to a pursuit of contribution to the body of science (and not just a body in science) was both refreshing and scary as a father.  How indeed can I continue to encourage dear Alvis to cherish the pursuit of scientific learning while fostering a sense of wonder and encouragement that she really could excel in those fields, if she so chose?

In other news, I found this post of 20 New High Quality Free Fonts at Smashing Magazine pretty neat.  While some of the fonts seemed a bit tired, others were more than cool and will make nice enhancement to some of the PowerPoint work I’ve been doing lately.

The Icon Archive has recently taken top honor in my icon-related bookmark set.  It contains an amazing collection of full-set icon files for Windows (Vista/Win7 high-res quality) carefully culled by the maintainer from across the net.  Yes, many can be found at other sites as well, but for one-stop shopping, this has got to be one of the best sites. Just be aware that your IP is monitored and if you try to download too many at once, you will have to wait for 6-8 hrs before being allowed to resume your downloads.  So don’t be greedy!

Tonight I’m trying to re-create a wonderful roasted-chicken dish Boss brought last year to our work holiday luncheon.  She has some kind of connection to Argentina so it had an amazing roasted flavor and seasoning that didn’t fit anything from around here.  Alas, I’ve not yet been able to get the recipe from her yet.

So I’m trying my first attempt at a pale shadow of it.

The From Argentina With Love blog held this workable foundation for me: Chicken and Potatoes-Pollo con Papas.

It seemed close but didn’t capture the seasoning rub that I seemed to recall.  So more research on the web led me to this Chimichurri Mix & Rub : Asado Argentina.

Between the two I’m hoping for some success.  It has roasted chicken skin which will delight Alvis and lots or roasted potatoes which will make Lavie happy.  Me?  Let me dig into the meat.

And on top of it, UH won their game and UT is slated to kick off in a few more hours.

Maybe the weekend is shaping up OK after-all.

And for insurance against the botched Friday date-night with Lavie? I’ve got a Dutch Apple pie ready to go into the oven, two packages of fresh strawberries, and chocolate-covered almonds.  If the Argentine roasted-chicken/potatoes doesn’t help me I’m counting on a strong finish with the Missus from the dessert offerings.

Yummers.

Claus V.

SOS Linkfest: Tools, Tips, Stuff + Recipe!

It's Still Raining!

For the past few days the upper Texas coast has been slogging through a series of rainstorms.  Today we stayed pretty dry while the system move more over the “Golden-Triangle” area and East Texas, leaving metro-Houston area under a blanket of clouds and light precip.

Great day for couch-surfing and college-ball watching. The Cougs walked away with an upset but ND gave up their battle in the end.

SOS is the Best

It’s no secret that my favorite meal of the day is breakfast.  I’d eat traditional breakfast fare all day long if I could.

However, my most craved “breakfast” dish growing up and to this day is what we call “chipped beef on toast”.  Lavie will eat it though Alvis usually declines.  Old military guys refer to it as SOS.

A dreary and wet Saturday was an easy excuse to whip up a batch this morning.

My recipe variation is dead-simple, super-quick, and feeds me (or me and Lavie).  It is much lighter than this 1910 Manual for Army Cooks version that feeds 60 hungry troopers.

• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• Pepper (large-grind is my preference) to taste
• Combine butter/flour/pepper in saucepan or medium-sized skillet over low to medium-low heat until melted.
• Stir well (I use a wire whisk) and let get “bubbly” for about 1-2 minutes.  Watch carefully so the roux doesn’t burn, otherwise the gravy will not be white (though still good).
• Take 1 cup whole milk and add to roux.  (to speed thing up, try microwaving the milk first for 30-45 sec.)
• Whisk well to combine and get roux fully incorporated.
• Bump up the heat to medium or a touch shy of medium. (your range may vary)
• Find as much thin-sliced ham or beef lunchmeat as you care for. For me usually two packages of “Buddings” brand does nicely.  “cube” it up into fingernail-sized bits and add to gravy.
• Continue stirring gravy mix now until thickened and meat has had a chance to warm up.

If it gets too thick (my preference is to be able to cling to a spoon held upside down) just add a bit more milk to thin (Lavie’s preference).

While it can be served over whole pieces (shingles) of toast, I prefer to cube up the toast first. Makes it easier to get it into my pie-hole faster!  In the past I used to tear the toast slices but I’ve found that using either of two tools can make fast and consistent work cubing up toast. Like Alton Brown of Good Eats! I like a kitchen multi-tasker.  Try cubing the hot toast with either a pizza cutter or a chopper/scraper.  Both work great!

I don’t add salt as the meat takes care of that to my tastes.  I do add the pepper immediately when making the roux as I think it brings out the oils in the pepper a bit and infuses the gravy better.

Couple this with a few hard-fried eggs and some hot coffee.

Yummers!

Beautiful Gantts

The Boss (the work one) requested that I convert my procedure checklist for our IT ops on opening up a new office (fulfilling and implementing the phones/network/server components) into more of a visual format so it was easier to see how all the different resources (IT staff) could be tracked.

Sounded like the perfect excuse to put it into a Gantt chart.

Among the various project management software items I posted before, I could have just reached for MS Office Project.  Unfortunately, only a few of us at work have MS Project.  I wanted something a bit more shareable.  The freeware tool ΤΙΜΙΟΣ Gantt Chart Designer is mighty easy to use (and portable!) but not really shareable.

I did find this awesome Office move plan (US units) – Template at Microsoft Office Online.  It is Excel compatible and is over the top with views.  I saved it to pick apart later.

Instead I picked through a few other really nice (and free) Excel templates for Gantt charts.

• Project Management: Excel Gantt Chart Template – wook blog.
• Free Gantt Chart Template for Excel – Vertex42 site

In the end I went back to my old standby (and updated to a 2009 release) that is compatible both with MS Excel 2003/2007 versions.

• Manual Gantt Charting in Excel – by David Seah

David’s been hard at work and his Design, Productivity, Inspiration, and Empowerment web-site is now officially “off-the-hook!”

Once I downloaded the Version 2 (2009) Gantt chart and after a few hours had it populated with my project template data and sent off to Boss (dully impressed I must say), I went back and found some great material on David’s site.

• Article Guide: Productivity.

• The Printable CEO™ Series.

• Compact Calendar 2009.

• Emergent Task Planner (Free Version) 2009 Updates.

• Upcoming Emergent Task Planner Print Run Update.

• The Printable CEO™ VII: Resource Time Tracking.

• Adapting the PCEO for IT Departments.

• Adapting the PCEO for IT Departments, Part II.

Couple some of these materials and David’s productivity and organization tips with many of the life-orienting productivity tips from Zen Habits and you might find a some B-12 for your brain!

Posterous

I’ve been generally happy with Blogger as my blogging platform.  It is solid and I can tweak it to my heart’s content.

Last week I was chasing web-rabbits and somehow ended up stumbling upon Posterous.

Basically it’s a blogging platform that you can manage by sending emails to.  Sure Blogger can do that as well, but the pages have nice design and look and it can handle pictures, videos, as well as text content with some fancy formatting.

You can even add Google-Analytics code to it for tracking.

I’m not planning any switches but I like it and it seems to be gaining a modicum of popularity so I thought I would stake out a Grand Stream Dreams spot just to be safe.

• Claus’s Grand Stream Dreams – posterous edition.

I’ve not really got anything in mind for it quite yet but I do like having a “go-to” option for getting post material uploaded via email on the quick.

Tools of the Trade

I love a good set of tools.  My humble collection fits my needs but isn’t nearly as substantial (and cool) as either of my late grandfather’s tool collections.

While checking my feeds out I was intrigued by this Retro Thing post:

• Retro Thing: 16-Piece Deluxe Watch Opener Tool Kit – price, under $10.

In the past I used to change my own watch batteries but my latest pair of daily watches have the fancy backs that require that special tool to twist off.  This looks like it could fit the bill nicely.

That reminded me (somehow) of this Hard Drive Errors and Replacements post over at SANS Computer Forensics, Investigation, and Response blog.  I’ve got a couple of dead-drives I’ve been wanting to open up to use as objet d'art for my desks.  Only they have that micro-Torx (?) screw head.  So I found that Amazon has quite a few nice micro-bit kits as well: Amazon.com: SMALL TORX SCREWDRIVER SECURITY TAMPER PROOF HOLE T5 T6 T7 T8 T9 T10 T15: Home Improvement, or Amazon.com: 33 pc. Security Bit Set: Home Improvement, or Amazon.com: Maxtech 16521MX 32-Piece Precision Bit Set: Home Improvement.  I’m still going to try the mega-home improvement stores first but these look like a good backup plan.

Do any of the GSD faithful have any recommendations for HDD lid screw bit kits?  I’m open to suggestions!

“9” – Short Edition

I’ve really been intrigued by the trailers for the movie 9 (2009 film Wikipedia link).

So when I found this Geek Dad post 9 Things Parents Should Know About 9 over at Wired! I took the bait and read on with curiosity.

After that I hit the already provided Wikipedia link to get the plot (now spoilt but still sounds good).

Turns out that the full-length version of 9 was based on the short film 9 (2005 film Wikipedia link).

Amazingly, that short-film is up on YouTube in standard and HD versions!

• YouTube – 9 - Shane Acker’s original short film/cartoon now adapted into a full CG movie

It’s just over 10 min in runtime and though it doesn’t give away any of the full-length movie plot points, it is a great film and great to watch for all you steampunk fans.

For Lavie only (OK if Alvis peeks also): New Moon

Yep. She’s a Twilight fan. 

I’ve read the first book and found it fun.  I’ve seen the movie with the girls on DVD more times that I can now recall.

Lavie’s consumed/devoured/gorged herself on all the current books in the series as well as the “official” unofficial release of the first book (Midnight Sun) from Edward’s perspective.  Lavie has also gotten lost in the depths of the Twilight fan-fiction sites now.

I was able to bring her up today for this; New Moon’s latest trailer.

• N to tha M Full Length in HD with No Fan Girl Screaming :) – YouTube HD

Nothing like the rain to bring out the fun.

Cheers!

--Claus V.

Tortilla Soup, for families on the fly!

The most favorite menu item for Lavie and Alvis when we dine out at any of our local Mexican restaurants is the humble tortilla soup.

They both order it with more liquid than vegetables.

I've tried numerous pre-packaged tortilla soup mixes, but none deliver what we are used to in the restaurants...they are all too thick and "beany".

So a month ago, I chanced across PBS's America's Test Kitchen when they were preparing their own version of tortilla soup (recipe here if you don't want to register). As I watched them make it my brain was analyzing the ingredients and preparation method. The result was very close to what the girls like but seemed to take a great deal of work...and for this post-workday cooking dad, that was too much work. But....if I was clever and took some tips from Rachel Ray...maybe....

Thus was born Claus's 20-minute Tortilla Soup recipe which has become a staple in our home.

Ingredients:

1 10 oz. container of Kroger's fresh black-bean salsa. (in the produce section)

1 32 oz. carton of chicken broth. (I prefer to use organic for better flavor and quality)

16 oz. of water (more or less to taste)

1-2 packages of pre-packaged and pre-cooked diced chicken breasts.

1 16 oz. jar of chipotle red salsa (I use the Arriba brand).

bag of tortilla strips chips. (I find ours in the organic food section of the grocery store)

Preparation:

To a medium-sized stock pot, add the chicken broth. I then add about 1/2 a carton (16 oz.) of water to thin it out a bit. Add more or less water to your taste.

Next add the full container of black bean salsa. This works great as the base as it contains whole black beans, diced onions and tomatoes, a few diced jalapeno's, and whole corn. It is all pre-done for you and adds the perfect amount of vegetables.

Next add the chicken pieces. If your family likes meat, add two packages. I usually get the pre-cooked/packaged kind to save cooking time...but I have also made it with fresh chicken breasts I have diced up...just be sure to simmer long enough for the chicken to thoroughly cook. You may also have to skim some protein foam off the top if you use fresh uncooked chicken.

Now add about 8 oz. (half a jar) of the chipotle salsa. (More or less to your taste). The first time you make this you may want to add just 1/4 of a jar and work your way up.

Bring to a boil...then reduce to a simmer for about about 15 minutes (longer if you are using uncooked chicken!).

Serve with tortilla strip chips and Mexican or Spanish yellow rice on the side.

Diced avocados are great in it as well.

Easy and yummy!

Serves the three of us for about two days. Even better the next day.

I don't know if you will have as much luck finding these specific brands (like in Nicki's Kitchen currently holding court over in Japan), but you can probably find easy substitutes for everything. Just don't substitute away form the chipotle style salsa. Get another brand, but its the fire-roasted pepper flavor that gives the flavor body to the soup. Nothing less will do!

Cooking for Engineers

Although I chose not to join in the family occupation by becoming an engineer, my brother and dad are none-too-shabby cooks in their own rights, and it's fun to tease them as engineers.

So this site Cooking for Engineers has a ton of greatly logical recipes and tips that engineers would feel right at home with, and non-engineers can even enjoy.

And who could beat their recipe flowcharts? Priceless!

Spatulatta

Great videos from some of the most kawaii kids you will ever run into -- Spatulatta: Cooking 4 Kids -- and they earned a 2006 James Beard Foundation award to boot!

Have fun in the kitchen!

--Claus

Texas Grilled Cheese Apple-pie Sandwich

I watch Food Network to wind down at the end of a stressful day.

I used to bake a lot when I was younger.

I still home-cook dinner almost every night for our family.

I have been known to have a creative-spurt going mad-scientist like in the kitchen, from time to time.

I don't really spend much time on the web following cooking...

Except for the blogs of two very talented ladies: Blue Lotus and Nicki's Kitchen. They inspire me. Really!

I do make a lot of good things, including the ever-classic, grilled cheese sandwich.

Then I created a masterpiece of Fall Delights: Claus's Texas Grilled Cheese Apple-pie Sandwich.

I'm not kidding.

Lavie was eating fresh apples (she's been on an apple-eating kick lately) and Alvis was begging for a grilled cheese.

The rest...is history....

The Bread:

Hearty thin-sliced. I prefer Pepperidge Farm: Hearty White but you are welcome to use whatever kind you prefer and can find. Just stay away from that air-filled fluff most people think of. You want something with weight to it.

The Cheese:

Sharp Cheddar. I like using shredded cheese but sliced is fine. Go with what your favorite is. Experiment.

The Apples:

Lavie's favorite is a variety called "Pink Lady." I've been partial lately to the "Winesap." Whichever kind you prefer, look for a variety with flavor and sweetness; the "Fuji" variety is in my opinion a very, very good choice for this sandwich.

Cinnamon:

Go with a quality, finely ground and fresh cinnamon--no "fake" cinnamon, please!

Honey:

Yes! Just for fun, use some locally produced honey if you can find it! If that fails, just go with the classic bear!

Preparation:

Take your apples and peel and core them. I found that cutting them into thinner slices works best. Just watch your fingers. Leave them like thin-sliced donuts or half them. Either way, thin is good, but not deli thin!

Take your slices of bread and lightly butter both sides.

Place them over medium-high heat on a skillet or griddle, let the down-side lightly toast, then flip the slices over to brown on the other side as well. (This double-sided grilling trick was taught to be by our wonderful cafeteria lady at work. She is a true professional, and her tip makes for a crispier sandwich.)

While the other sides are grilling, pick one slice on the grill and apply a thin layer of cheese, then your sliced apples.

Next, dust lightly with cinnamon, and drizzle a very light amount of honey evenly over the apples.

Finally, top with a second thin layer of cheese.

Add the top slice of bread you have been grilling and gently compress to set the ingredients together. Press too hard and it might slide apart and will compress the bread; ick!

Carefully flip your sandwich over to continue grilling the second side.

Flip back and forth until you are satisfied with the browning on the bread.

Remove to a cutting board and let cool for just a minute before slicing. I enjoy cutting mine into finger-sized strips.

Yummmm!

Lavie and Alvis were a bit skeptical of this at first. But soon had eaten almost an entire half of my sandwich with happy faces!

There is something wonderfully comforting in the mix of flavors: the sharp cheddar, the crisp apples, the high-points of cinnamon and the subtle sweetness of honey.

It might take a while to find your proper proportions of the ingredients...some like more spice, others more sweet. Have fun working it out.

Yummers!

--Claus

Cooking in the Kitchen with Blue Lotus and Nicki

I enjoy cooking.

Lavie lets me do the grocery shopping and prepare most of our meals.

I used to do a lot of baking, but with time scare, I haven't had the time to really "bake". Cutting pre-made cookie-dough and popping it in the oven doesn't quite count in my book, even though it satisfies the girls in a pinch.

We have a local "mega" grocery store just blocks away from our home, but the produce quality, well, sucks. It's kinda dingy as well, but the prices are low so because of that and it's proximity, I usually just do all my shopping there. Our Wal-Mart also has a grocery store inside, but I'd rather face a hoard of zombie dead than hit the Wal-Mart crowds.

So, this afternoon I'm going to try a "new" Signature Kroger's store a town away (15 min drive) and see if the prices and quality beats the one in our town. If so, I guess the extra-drive time will be worth it to make it a weekly adventure.

What's in store for the menu besides the usual weekly Valca dinner meal rotation?

I'm going to try to bake up (from scratch) a batch of Pecan cookies from a recipe by Blue Lotus. This girl can cook, Tokyo style. I'm amazed at the photo's on her site.

Nicki from The Japan Years crew blogs a site of her own, Nicki's Kitchen that has some delectable recipes. Which one to add to our list for the week....

Black Beans and Rice -- always a favorite after learning to love it at a local Cuban restaurant (now sadly closed).

Bourbon Pepper Stake -- Yummers!

Bean and Bacon Soup with Cheese Toast -- bring on Fall!

or do I go with a BLT Pasta dish? Hmmm.

I noticed Nicki also posted a new recipe for Purple Cabbage, Apples and Bratwurst. YUMMM! BRATWURST! A meal for a Prussian immigrant's descendant!

I make a kinda-not-so-much-similar dish we lovingly call in the Valca home "Claus's Pot-of-Plenty". Next time I make it I'll have to write down the recipe and share. It's a fall/winter favorite.

Now Lavie's telling me she wants strawberries and angel-food cake as well.

Box or scratch? What do you think?

--Claus