Bernie Goldbach posted a photo:
Designed to deaden sound. This one is in TippFM.
Make Once Eat Twice
Week 4 Recipe 2
The second recipe in the series is another simple assembly job. If you intend on using the rice you used the night before you might like to read my tips for cooling rice quickly so that you don’t risk food poisoning.
Leftover pork can be a little bit bland and this is the reason why I pair the pork with a lime salsa. It’s extremely easy to make.
- Handful of cherry tomatoes, chopped
- Juice of 1 lime
- Pinch of salt
- 1 Red onion, peeled and diced
- 1 green pepper, diced
Stir all the ingredients together in a bowl and leave to sit in the fridge for about 1 hour before serving.
To assemble the pork wraps, heat a dry pan to medium on the hob.
On a clean surface fill a wholemeal wrap with a tablespoon of rice, pork, and black beans, top with some salsa. Roll the wrap tightly and then toast on the dry pan until heated through. Enjoy immediately!
PS: In the spirit of being open and honest, my 7 year old declined the assembled wrap and instead had the below bowl of leftover pork, baby peppers, and wholemeal wraps for his dinner. I had the contents of the wrap, but not the wrap. The rest of the family enjoyed the wraps!
I HAVE GIVEN MY Mac and Cheese addiction to my Irish-American offspring. Those two pre-teens like it more than pizza. Now I discover from Maura Judkis in the Washington Post  that our family macaroni and cheese of choice isn't haut cuisine.
Maura "set out to try some of the most popular store-bought macaroni and cheeses (and) quickly learned: The difference between a good mac and cheese and a bad mac and cheese is as vast as the ocean is wide. And after a few tastes of these mac and cheeses, we wondered whether that ocean was actually orange and whether we were drowning in it".
The WaPo Kitchen bought more mac and cheeses than I have ever tried before. They prepared them according to the instructions but didn't spike them with Kerrygold creamery butter, my hidden ingredient. In a blind tasting, a small panel savaged our Kraft kitchen collection.
According to the Washington Post, "Tasters said the cheese tastes like it was grown in a lab. It had an 'unpleasant aftertaste,' and one taster described it as 'the chaotic neutral of mac and cheeses.'" This dismal result lumped our Kraft preference along with Trader Joe's Wisconsin Cheddar Macaroni and Cheese under the title "The Worst Boxed Mac and Cheeses".
When we return to the States for a visit, we plan to bring back the best boxed mac and cheeses. According to the rigorous WaPo taste test, here are the best:
- Velveeta Shells and Cheese
The creaminess and nostalgia factor put Velveeta at the top, with the highest score in the entire competition, even beating the TJ’s frozen mac. It “has more of a cheese sauce texture” than others, which testers complained were too thin. The “extra cheesy, creamy” shells “provide a solid base for all the cheese,” and made one of our testers declare: “It’s like being a kid again!”
- Annie’s Shells & White Cheddar
Though it “could benefit from some pepper,” and the sauce was a little loose, our tasters liked this cult-favorite mac and cheese, which was one of the few that didn’t have a nuclear orange hue. “The shells are adorable,” one taster said. “White is better than orange, but shells are better than macaroni: This is my theory of mac and cheese aesthetics,” said one taster (which, tbh, we could write a whole article on that, but we’ll spare you).
- 365 Macaroni and Cheese
Testers praised its “good noodle texture” despite a “definite powdery cheese taste.” It “looks like a classic mac and cheese” — with its thin noodles and orange powder, but scored several ranks above the Kraft style it was so clearly trying to imitate.
- Maura Judkis -- "We tried 20 store-bought mac and cheese brands to determine which is the best" in The Washington Post, January 31, 2019.
- Photos of Bernie Goldbach's Mac & Cheese collections on Flickr.
Bernie Goldbach posted a photo:
With Aoife Barrett in the South Tipperary Arts Centre.
Make Once Eat Twice
Week 4 Recipe 1
My friend Karin is originally from Brazil and her rice and beans are a thing of legend. She’s pretty partial to our free-range pork so a variation of her rice and beans recipe with a roast pork shoulder is the perfect way to marry her Brazilian traditional food and our Irish ingredients.
For the Beans.
Karin recommends rinsing the black beans at least 3 times to remove dust/dirt/residue and then soaking them overnight. Once they have soaked for at least 12 hours you can boil the beans on the hob for 1 hour.
Alternatively if you have a slow cooker (her method of choice) put the beans and water in the slow cooker and bring to pressure cooking point. Cook for 10 minutes, release the steam and then allow the beans to cool before serving.
You can also use a tin of cooked black beans, strain away the water and rinse them well.
Take 2 large onions, peel and chop them finely. In a large frying pan heat a tablespoon of oil (I used lard from the pork but plain cooking oil is fine). Put the frying pan on a low heat and fry off the onions until they turn translucent. Season well with salt. Take half the cooked onion out of the frying pan and use for the rice (see below). Add 3 finely chopped garlic cloves to the remaining onion and cook for a further 5 minutes. Finally, stir in the cooked black beans and mix so that everything is coated in the garlic and onions and heated through.
For the rice
Put half the cooked onion into a saucepan with a lid. Put the saucepan on a medium heat and pour in the dry rice you’re going to cook. Stir the rice so that it mixes with the onion and becomes a little bit chalky. Pour hot water over the rice, so that it is about 2 inches over the height of the rice in the saucepan. Put the lid on the saucepan, bring the contents to a slow simmer for 12 minutes. Serve once cooked.
For the Pork
I have cooked the bone-in pork shoulder (weighing about 2kg) with the skin on for 4 hours at 150 degrees. All I did was sprinkle a little salt on top before putting the pork into the oven. That makes the skin turn crispy. That’s my lot.
If you have a piece of pork that is smaller, reduce the cooking time. If the pork doesn’t have skin or fat to protect the roast, cover it with tinfoil. Once cooked, remove the pork from the oven and allow to stand/rest for at least 30 minutes before serving.
The full meal can be served with plenty of fresh raw vegetables and green salad. We like grated carrot, fresh tomatoes, and rocket.
For the second meal don’t forget to keep at least half the pork, beans, and some rice to one side for tomorrow.
WE SPENT 90 minutes with creative artist Aoife Barrett in the South Tipperary Arts Centre and produce 18 pieces of print work using tools and techniques Aoife demonstrated to Dylan (7) and Mia (11). Then the young artists shared their work on Flickr.
Aoife is the current Artist in Residence at the South Tipperary Arts Centre, 11 Nelson Street, Clonmel. Through the middle of February 2019, her exhibition “Shambles” hangs in the ground floor. During the first weekend of the exhibition, Aoife is conducting workshops for anyone who drops in. The results--and the hands-on creative process--is mesmerizing and delightful.
[Bernie Goldbach teaches creative media for business on the Clonmel Digital Campus of the Limerick Institute of Technology.]
11 Nelson Street, Clonmel, County Tipperary, Ireland
Sent from my iPhone using Day One Journal.
Following the success of Breast Cancer Haven’s Big Tea Cosy 2018, the national breast cancer charity is encouraging everyone to once again ‘get their knits out’ for 2019. Breast Cancer Haven is inviting everyone to embrace the cold weather, cosy...
The post ‘Go knits’ this winter with Breast Cancer Haven’s Big Tea Cosy 2019 appeared first on EvinOK.
AFTER SEVERAL HUNDRED flights with my DJI Phantom 3 Pro, I've started getting electromagnetic interference during the pre-flight phase. I know the interference is probably coming from the fan and diesel particle filtration system on our recently-purchased Skoda Yeti.
We hear the Yeti's fan running for up to 15 minutes after the engine is shut down whenever we drive the car leisurely around town. The rotation of the fan motor seems to generate electronic interference with the DJI Phantom 3 drone.
I get no interference when setting up and flying the drone from our housing estate but I'm nowhere near the car before turning on the DJI Phantom 3 Pro's avionics. I can duplicate the electromagnetic error if I power up the drone next to the Skoda Yeti when its engine fan is running after a run around the local area.
I have stopped calibrating the compass before every flight because doing that seems to inject more problems with the waypoints I program for the drone to fly in Litchi. And when I do my compass calibrations, I am more than ten 10 meters from any vehicles, preferably in a dirt field. I also refer to the sensor section of the DJI Go app settings and view the compass data. I compare the numbers to the compass reading I have on my Samsung Galaxy Note 9. During part of 2017, the sensor data compass numbers were zero, indicating I had damaged the landing gear and its fine wires when my drone hit a tree at 20 mph.
[Bernie Goldbach teaches drone operations in the creative media degree programme on the Clonmel Digital Campus. He has more than 100 accident-free flying hours with the DJI Phantom 3 Pro.]
Bernie Goldbach posted a video:
Part of the Clonmel Drone Academy workshops.
I HAVE BEEN BLOGGING since the late 90s but nothing has made the process easier than drafting content inside the Day One app before quickly exporting it to the Typepad content management system.
Power users like Greg Dickson have used a wide variety of journaling apps. Day One normally percolates to the top of the list because of its quick entries, its simple interface, and its syncing to its server.
I'm impressed with the way Day One tags entries with hashtags, lets me insert photos, and add drawings I make with the Samsung Galaxy Note stylus.
The app is fas because it has simple menus, intuitive icons, and no gaudy toolbars. I'm looking at ways to further incorporate Day One into my blogging flow and I've started looking at comments people have made about Day One since its first launch in 2011.
[Bernie Goldbach teaches creative media for business on the Clonmel Digital Campus.]
I WONDER HOW Feedly and Inoreader handle embedded content from Instagram. With similar pieces of content, I had to offer a simple image in my post to ensure some sort of visual pushed out to readers.
If all works well, I hope to be able to see my Instagram content as part of my blog's RSS feed.
The Instagram video was recorded after Dylan (7) pushed the return-to-home option on the DJI Phantom 3 Pro. I had to take the remote control from him because he wanted to buzz the top of the building.
[Bernie Goldbach is a drone instructor pilot on the Clonmel Digital Campus.]
To celebrate the anniversary of Kate Davies’s OWLS pattern, she shared an Instagram post which elicited memories and reflections from her community about what OWLS meant to us. I commented, “I had a tough recovery after open liver resection for...
The post Loving my North Star Snood from Kate Davies Designs appeared first on EvinOK.
I HAVE RENEWED my focus on collaborative workflow now that the spring semester has started. At the moment, it means reviewing items in the PR Stack, a practical guide to tools and workflow edited by Stephen Waddington.
We have used Waddington's PR Stack PDFs for three years. More than 30 people have written how-to public relations and marketing guies to tools. The PR Stack has proven its elegance and focus for third year creative students on the Clomel Digital Campus.
We ask students to choose a tool to explain how it might fit into the workflow of a creative media designer or a digital animator. I can see some of the draft commentary from my students by using OneNote, one of the tools in the PR Stack.
Here are the tools being profiled this semester by my students:
A News Tip
I plan to collate the best reviews of our PR Stack review and to share those reviews as an enhanced podcast in February.
[Bernie Goldbach teaches creative media for business in the Limerick institute of Technology.