I’ll use almost the same setup as last time but .5 Tbsp less salt (only 3.5 Tbsp), I only have 6 cloves of garlic, and I don’t have fresh rosemary so I’m using the dry stuff. Plus, I’m using apple wood.
1120: started smoking!
1420: meat is at 157℉ according to the probe, and Thermapen says that’s my lowest temperature in the meat… Time to come off! Only 3 hours. Now I’m planning to do salmon so I set the temperature to 120℉ and try to cool the smoker off.
Time for a very COVID-19 Thanksgiving, and that means a break with family, a break with friends, a break with tradition. That means - Thanksgiving brisket!
I’m not sure why but almost everyone I ask is doing brisket instead of turkey. Ok, I am sure why… If nobody is coming over that expects turkey, then why make it? I don’t love turkey. I love chicken. I love ostrich (no joke, ostrich steaks are great).
I’ve been a Roku user for years. They were one of the original streaming boxes you could plug into your TV. Before I became one I debated over Mac Mini vs dedicated device… As a programmer - I love the ability to have complete (-ish) control over a device that’s outputting to a device so central to the home as a TV. As a person who pays an energy bill - I love something that sips less electricity in-general, like a more-dedicated device. Plus, the interface of the dedicated device is simpler than that for a Mac Mini.
I don’t make sourdough posts every time I make sourdough, anymore. It’s a routine now.
But this morning I’m going to try a little experiment. I have preferment for two loaves, and I’m going to add different amounts of whole wheat flour to them in the next stage. Normally I add no whole wheat flour, but I would like the loaves to rise a little more than usual, without waiting more time, and whole wheat flour jazzes the little guys up, so I think this might work.
Time to grill a chicken! We’re using mojo sauce from HEB - it’s oil, Mediterranean flavors, a bit of citrus and spice. I got a “roaster”-sized chicken, and want the temperature to hit 165℉.
1930: butterflied chicken is on the cool side of a two zone grill, skin up and legs toward the hot. Burner is on half, initial grill temperature says 350℉.
1955: chicken hadn’t hit 100℉ yet, and the grill was still at 350℉ so I turned it up to about 3/4.
I’m back in Texas! And Sarah’s living here for the first time. She had only visited, previously. I’ve already taken her to a local BBQ place that was great, she tried the brisket as did I. Her standards are set high! I’m pretty confident about how this first Texas brisket will turn out though so I’m not worried 😉
I picked up a 15.65 lbs brisket, $2.98 per pound from Sam’s. I ended up cutting more fat off than usual, so that’s not amazing. I also picked up some $8.98 per pound Atlantic salmon (skinless, Sam’s has both), a 3.25 lbs filet and 3.42 lb’er.
Highly educated on the science of information assurance
Doctrinally trained on the art of cyber warfare
Adequately resourced in talent, time, and treasure
Thoroughly briefed on target missions and systems
Mathematically specialized in architectural properties
Superiorly skilled in byzantine failure analysis
Intricately involved in protocol specification and analysis
Critically embedded in the supply chain
Strategically postured in command and control
Conveniently situated for access and persistence
The paper uses these points to demonstrate how an adversary thinks about attacking our systems. However, I see a lot of ways in which these should coerce the DoD to make serious changes in how we build and maintain our cyber professional workforce.
Google Music is disappearing - it’s time to find a new way to host music in the cloud. Google wants folks to move to YouTube Music as their music locker, but I’m tired of being jerked around.
To get away from Google Music I needed the following capabilities:
Cloud-based method of storing music
Browser-based method for listening to that music
Android app for listening to music, with method for downloading some music to device storage
Nextcloud hosted on Dreamhost with Dreamobjects is the solution I chose. This post will talk about how I settled on this, and how I made it work well.
Over the last semester I had the pleasure of teaching programming as an adjunct professor at a local major university. I sought out this opportunity because I genuinely enjoy teaching, I knew I’d have a little extra time on my hands, and I think it’s valuable to my current assignment to be in the community putting a face to the Air Force. I cold-called the computer science department and asked around just prior to the fall semester, and they were interested in bringing me on for the spring semester. More than that - they wanted someone to turn their existing Intro to Programming (in Python) course into an Internet-based course. Python is my jam, so this sounded good.
Python lookin sharp.
I learned a lot while teaching this class: about teaching, about students, about learning Python, and about learning programming in-general. I wanted to put my thoughts down because they’ve been bubbling around in my head. I think this would be a great talk topic for some nerd conference too, so it makes sense to take the notes while they’re fresh.
