Horror – French Press cylinder

So I was about to make some coffee yesterday. The cabinet popped open as it is wont to do and out slide a large plastic plate and in slow motion I watched it smash the glass cylinder of the French Press. {sigh}

Fully versed in the methods of Murphy I start thinking. I have an electric tea pot where you can vary the temperature. So took 1.5oz. of coffee dumped it in, put about a liter of water in and set the temp to 190.

The pot has a nice feature – once it reaches temperature it maintains it with a Keep Warm function. So timed out 3 minutes and the coffee came  out – it has a screen on the water output side but I bolstered that with a little bit of cheesecloth.

Guess I’ll have to order a new borosilicate glass cylinder again. Go thought about one a year.

A tech moment

So I had been using my phones networking for a few days while a net service issue was repaired. In a word – it’s a 4G phone and net services remind me of dial-up. Probably time for a new phone but I digress.

So when I was done using the phones net services I looked in usage and saw the disable net services slider. So I slid it. Didn’t think more of it – but it’s then I noted Google Voice, and a few other things stopped working. And the little 4G icon disappeared. Go back in turn mobile data on and wonder of wonders the little 4G icon lights up.

Getting ones Amateur Radio License in the United States

I got my first amateur radio license in 1992 – it was the no-code Technician class. I’d studied the Gordon West books found at Radio Shack back then. In fact my Tech and General I used those books.

For my advanced class license I used the ARRL Study books. The one I used took a deep dive into theory which I loved. Loved it until a buddy pointed out the pattern in phase angles.

For my Extra class license I drilled on the question pool. You can download them for free if you search on the web.

Dinner Al Fresco on a Friday Night

So this evening we went with friends to Roger Williams Park. We sat at one of the picnic tables and had some cuban sandwiches. It was nice.

For your edification here’s a map of the park. It’s the biggest park in the City Of Providence.


It was only marred by assholes on an ATV ripping through the park. But I called the cops on them so the majority was peaceful.

And if you want to reach Providence Police without dialing 9-1-1 dial 401-272-3121.

America’s Cheating problem

Interesting article about how incentives actually seem to increase cheating. The example they use is interesting. Say there’s a big vat and everyone who attends has to pour in a bottle of wine. And somebody decides that nobody would know if he/she just dumped water in the vat.

You can probably guess what will happen. At the end when they tap the vat they get clear water not wine.

Now here’s the thing. I’ve been told I’m highly moral and maybe it shows. I’d put wine in the vat. The key question is do you have to do the right thing when nobody is looking or watching? The answer to that should be yes. If it isn’t you need to check yourself.

Sunday Dinner: Angus Chuck Steak and salad

So the steaks – I seasoned with salt, pepper and garlic powder. Into a 140F sous vide bath for 1.5 hours.

When it got down to 30 minutes I washed some romaine lettuce and tomatoes, then chopped them up and cut some black olives in half. The dressing for the salad was Russian – all it is is mayonaise, ketchup, sweet relish, and a teaspoon of so of horseradish. Season with salt and pepper to taste.

Now when you sous vide one thing you get is about 1 cup of juices from the steaks. So I put a little avocado oil and 2 or 3 tbsp of unsalted butter in the pan over medium heat and seared off the steaks. When that was done I added a tablespoon of flour to the pan for about 30 seconds and then the  juices from the bag plus whatever ran off onto the plate where the finished steaks were resting. Makes a nice sauce for the steak.

Plate the steaks, spoon a little of that sauce on the steaks. Put the salad on the plate and top with the Russian dressing. It was fantastic. The dressing was even good on the steaks.

Here’s an image of the steaks after 1.5 hours at 140F. They’re a little odd looking but searing them in the oil and butter did the trick.