Wanted – Several More Hours A Day

I usually would put down all the progress here, and while there is some, I do need to let some steam and have been playing a few games recently. Someone got me in Overwatch, and I have had a lot of fun playing as Baptiste, the healer the uses grenades to produce heals at a distance. Very fun; been playing some of the secondary styles of games, and I must say. People need a heavy dose of relaxation. I thought I was overdoing it sometimes. Still, when you need to yell at a team when a bunch of random people pick their choice, then no one will listen at all.
Playing some things, and that final step for the finishing touch has been found, so now I just need to find a way to do it as quickly as possible because each batch will take roughly 18 days. The reason for that was after some tests and handing out for some people to have, the plan was to make accessible for the mid-range market your mom and pop, Safeway, bigger supermarkets, some farmers markets, etc. No harm in making an excellent product, but the problem stands that I can also need to have that value reflected in the price. When one has an effect, and the price is too low than how it looks, people see it as something that has something broken or wrong with it. You can price yourself too low if it seems too good to be true, and for my products, the goal is to be the finest in the land. Instead of releasing it and it would have been a good seasoning. It wasn’t enough, though, so there had been something still to be done over the past few times. It seems that the final step may be found.
So now what? Well, making some food happen, and now with that last step found some work on the Kickstarter needs to be done. There is also a recipe that I think will really show the flavor of this seasoning. It is easy to make, delicious, and shows that my stuff is the best you can have in your kitchen. Yes, I hem and haw about things and not pull the trigger, but there is a point it needs to reach, and now it may be there.

Some experimentation in salt preservation


College is going as best as it can. However, it has been expressed that for everything that could be done, and while some can say my grades have been exemplary, there always seems to be a deficit of time on the list of things that needed to be done. In addition, honor roll is currently a goal, and learning how the writing can be formatted into books to sell on places like amazon and whatnot means another thing is needing time that I do not have.
Paperwork is now open for an attempt to be a state representative. While some things the government does baffle me, nothing can be said about blame if the paperwork is not filed. I do not give it a try.

Anywho stay strong.

Dark Chocolate Apple Truffles

So roasted apple powder is something I make myself but if you do not have it it is fine.

Yes I still cook just cant do it professionally. This is for something that is not a sugar bomb. Make ganache by mixing spiced apple cider mix and cream, heat that up to scalding and pour on your chocolate stirring until it is all melted and smooth. Chill until solid and roll to size before dropping in container and coat.

I make my own Roasted Apple powder and it is delicious if you do not have it. Ground apple chips in the food processor works, apple cider mix can be used again, or it can be omitted.

Turn Out From Burnout

Yes I forgot, Anywho I got over a third of the way through Milwordy so that is good progress and we got some work done for the first orders and that is great. Trying to do more social media is really a game of what I have forgotten. On top of that working my way through a writing class now and I feel this month is going to be big numbers so far because we are doing a lot already and I got some mushrooms on the smoke, that you may have seen if you followed the Instagram, and you should.

Click the shrooms to drop you to the IG page

I actually had a class on Monday , my writing class actually, and I was more nervous about making sure I had it all in order, but class came, class went, and I had a good time. A couple more fanfics on the page, just because I forgot how much fun it could be to write about other peoples worlds, it is like playing with other people’s shiny new toys and then saying to go nuts.

Here is what I want you to do, what is something you have been really pushing yourself to working on, leave it in a comment and I want to hear what you all are doing, because I know I am not the only one. Let me hear it from you about your writing, your projects, how you are working out, hell that you have stuck to an extra walk, anything you are proud I want you to put it here.

So what do you do when you feel the fatigue on a major project like Milwordy.?

You need to do more project work but are beginning to burnt out is to see how you are getting burnt out for this. I know writing itself will be the problem while editing will be more of the stuff I can do because I have enough of that to do to give myself. I split it up so when I am sick of writing I go edit and when the fatigue leaves there is some fresh writing to do.

When you can switch up your actions like this it makes it easier when you get back to it. So simply put what can you do? Do something else. Anything else. Even if it means doing some cleanup just so you could get a different thing in front of you. When you feel better it could take an hour to a week but keep doing it and you can go back with fresh batteries.

What you can do is best work with what you have to bring the best result. You cannot say you will touch everything and have it be turned to gold. That is okay though sometimes all you have to do is just keep your head up and keep on til morning. Things can get better and while there will be a lot of difficulties after dealing with it when you just top giving it more energy or effort then it needs between steps it allows you to focus more on other things.

Follow the IG, drop by on twitch, enjoy the things I do, tell me about the things you do, and as always.

Stay Strong.

Progress and Pain

It has been a while, but I have done a lot. First, I got a few mixes made up and done, and while I like the flavors, I run the numbers a couple more times to make sure everything is where I think it is.

When I began sharpening my formulas, I wanted to have a few products, I wanted a couple and landed with seven seasonings and mixes I am happy with and can make. I went through the numbers once, and after tweaking the recipes again, I should be fine. Still, it is nice to be sure when starting, which is good because I needed something to take my mind off the disaster my family has become.

I got an upgraded formula to the first three items, and now with the following four, I can even say I have a powdered veggie stock made out of vegetables, no extra chemicals. I got a pizza seasoning that is not spicy but adds so much more flavor. I also got something for some dessert shops. I made an apple chocolate truffle with my production techniques, and it feels good to know you got something that can’t be beaten.

I really need to do this with my good camera. All 7

I feel good about specific products with business-to-business usage and then specifics for selling to the peeps and populace in different stores. However, one of the few things that still bothers me is going to be simple production. I can only make so much of each item with the work needed, with the ingredients taking two days per round.

Often one day is needed just for the drying and after cooking, cleaning, prepping, seasoning, often taking a half-day to a full day, and on top of that, my body will not be able to do it all with no breaks. Still, with the time of two days from fresh to seasoning and testing and retesting and being happy with what we have, we can do three cycles of cooking and drying every week. One day will be enough for additional rest, tinkering on new formulas, taking a rest day.

So after one more set of number crunches, I will be ready to advertise and go. Also, I got some ideas for more products and stuff to make things happen.

Homeless Food

DSC_0096A picture of my pack, the green bag and the new blue one are close to the same size, but they show you the dimensions of what you are working with, and what I had to lift.

The biggest contributor to your pack weight will be of course, unfortunately food.

Cans will add up the pounds very fast and as it is the main form of food storage. Aluminum is the most common material to house food and often times if you have no place to cook then you will not be able to easily get things like microwave dinners that may be lighter but without equipment won’t provide what is needed. Things in glass will often be at risk without some packing technique involved.

Campers may have a bit more luck keeping things from breaking at camp but the trade off will be the security of such items, because of some other people see some food or expensive items out you may as well sign it goodbye as someone else will steal it.

Food banks when you go will often fill our bags to the gills so make sure not only do you get food but you get a power lift workout which you need sometime after so many calories. Hauling it in a car will take some muscle and hauling back to wherever you live in a forest or thicket of blackberry vines.

What will be some of the things eaten going from the homeless population.

Cereal – Whether in bags or boxes this will be away a good number of the homeless get some form of nutrition it is easy, often light and needs no cooking with a variety of flavors to keep from getting boring or maddening.

Premade meals – Despite microwave meals being out of play for a lot what is made but the supermarket deli’s and boxed up kept cold in the refrigerated case will be something that will not be common, but it will be enough to give some difference and sometimes more protein. That can be rare in cases because most of the protein sources will be hard to carry without refrigeration.

Chili and soups – Despite being in cans this can be either something that gives a meal right out of the can as long as it isn’t one that needs dilution. One of the things that can provide vegetables when you are out in the rain.

Sandwiches – Something you can make to give you a couple days because food fatigue will make you go even madder after a period, ask anyone who has had to eat the same thing for months, it can make you do anything to get something new. Pb and J or hand and cheese, tuna with green onion was a favorite of mine.

Wraps is another thing that can be tossed in under the sandwich rule despite what I feel in them holding all the fillings better. They also follow a couple other rules really in both cases you will want to follow these rules

No produce is going to be on it if it will be held for a while. This is about time and when you have a bunch of things that could be sitting in a plastic bag for a few hours at minimum and a couple days tops there is a lot of things that wont work including most greens. Onion isn’t the worst and neither are bell peppers under any chance if you put anything leafy on them when you make it then you will have to remember to eat those quickly. Remembering to not do so may leave you meeting slime leaves in what would be in else wise delicious and filling meal.

Meats are something else that may give you a few more unexpected options as often many will be cooked through for the sake of cleanliness, giving it a longer food life, and less spoilage. Chili falls back into this as it is often cooked through before canning no matter what the brand is.

Fruit in cans often is bound with either syrup or juice and depending on what it is you can still use it. Juice will be a refresher giving you stamina at times when you are feeling tired. Syrup from fruit cans I often use to sweeten jars of peanut butter for a little different flavor. One of those things to make it more palatable. Either of the options there always things to do with it. Drink it, mix it, make dressings for other things. The only things that will stop you is imagination and equipment.

Even after getting some food you still need to break up the monotony and sometimes fast food fits that role with often discount deals and helps bolster use by use of restrooms and a warm bright place to eat. Readers can figure out why this is a bad thing, whether it be sugar, salt, or fat you do have to use it as a spice and not the building bricks of your food.

Working with food allergies in these situations will me immensely worse. The problem is that many of the items that will be easiest to eat will be also those made in places that are not making solely that one item. This is how some items that have no ingredients of say soy for example will still have it as a warning. Machines may work on soy without working on that specific item. For example fish, nuts, eggs are all things that could also be under this set up of not in the item but still being worked on by the machines in later moments. For those looking often any food warning will be near the nutritional info saying such.

Nutritional information is on the label to the side of the logo and is in a table breaking down different values like carbs, fat and protein. Often time if it says supplemental info then it is not available to be bought with food stamps. Another little piece of info often in the same area would be the words “cooked thoroughly” Often on meat products this means that whatever is in it has been cooked to a point safe for consumption. Finding tat the special burger patties had been precooked allowed me to make a pretty awesome patty melt out on the benches that I would make warm when possible.

When you have the chance see what is cooked thoroughly, one thing often is Chef Boyardee food is cooked thoroughly meaning you can not only eat it but the use of pop top lids means you do not need to have a can opener. Lunches and snacks when you go to work will have to be often done out of deals or shopping out of the discount rack. Keeping track when the supermarkets nearby put things on discount will give you the best chance for good options because while packing or camping you will often not have food for long.

If you can work out a safe space to put non spoilable food, it would behoove you to do so. This means you can collect at more opportunity leaving you to also have somewhere to drop weight but in doing so you will lose money for the storage if you have no other options. Always something to think about.

In any case, stay strong and keep going on.

Ten Things I have Learned In Kitchens

Learning in kitchens on the west coast has allowed me to look at a world that despite the many shows on the subject still do not do a good job showing off some of the most interesting things in the cooking world.

  1. Cooks do not get paid well and often times the wait staff will be paid more because of the tips. A line cook will often get paid the same as the wait staff with some of the better places being only a dollar or two above.
  1. Waitstaff or the front of house is a love it or hate it relationship. Simply because many times those tips that the waiters say they need to survive well in some states that is the case in Oregon though it is normal to get paid a full minimum wage and then have your tips go on top of it leading to many waiters getting paid more then the sous chef.
  2. No, we do not spit or screw up the food. It is the very rare person who feels they need to do that and most kitchens will send them out on a group of pitchforks. The food is something you do not screw with if you want an easier life in the kitchen.
  1. The personalities are that varied, and despite all the hours being worked it is rare for someone to just be about food. Some people will be marksmen, others will be writers, others work on the care of poisonous plants. Calling them weird is one of the fastest ways to get a figurative backhand for your efforts.
  1. I have to this day not met a cook who cannot hold their booze. It is not a requirement, but you can bet if you have worked a few years in a kitchen then you most likely have some tolerance.
  1. Coming in just before closing especially after a busy night will have the curses of the families of those cooks sent against you in any form. Within a half hour to close they want people out so everyone can go home to try and sleep.
  1. If your waitperson says the kitchen screwed up and that is why it is taking so much time then they forget to put the order in. Nine times out of ten anytime the waitstaff asks for more time it is because front of house botched something or massive mechanical failure usually because front of house botched something.
  1. Saying the line “I went to culinary school.” as an evidence to skill will make everyone hate you. Do not say it. Shut up and do it the way they ask. After things have died down, as why it is done that way and most time you will find most above you a lot more welcome to explain.
  2. Saying the line “Bobby Flay did it.” as an excuse as to why you are doing something will get you the next opportunity to find the left handed spatulas. They are right next to the backup cans of steam.
  3. Never as a customer go back in the kitchen. If you are the pope then be ready to bow to who is running the kitchen at the time. No matter how many yelp reviews you have written going back there will get you often kicked out or at minimum made a fool.

It is nice to have learned so much over my years because it is another world in the kitchens, and something so strange is often just between a couple sets of doors and usually a bar. I may write more about it later, enjoy the list and have a good day.

Emergency Chocolate Protocol For PC Gaming

Emergency Chocolate Protocol For PC Gaming

The Christmas releases could be out or your loved one wants to get a good session on an important day that may or may not rhyme with “blanniversery”, and you don’t have enough to get through the day. We will make French hand-rolled Chocolate truffles. It is okay if you do not have a whole lot of equipment because the important part is as follows and it is to make the ganache.

8 oz of Dark Chocolate Chips

5 oz or 2/3 cup of Heavy Cream

A sauce pot, this will be for the cream.

A stove

A large plastic bowl able to handle hot cream and the freezer.

A spatula or a whisk

A small bowl

Plate for finishing

Fridge or freezer space for the bowl

First you want to put your pot on a burner at medium high heat before pouring your cream in the pot. While this is heating up place your chocolate in the bowl. If you wanted to add little flavorings you can add it to the cream now. We want the cream to get to a good simmer. You want to look at the cream see the small bubbles around the side of the pot and look in the center of the cream to notice that it is bubbling at the same speed.

Pour your cream of the chocolate. Fold the chocolate and the cream together while it is still hot. The heat of the cream will melt the chocolate. This can count as a workout when you do bigger batches. When it smooth in color and free of lumps then you are done. If you go slow enough there is still lumps in it, but the color is smooth then that is fine as well a little bit of hardened chocolate in a chocolate treat will not ruin anything.

What is in this bowl is called ganache, and it is about as well for coffee and ice cream as you think it would be. Let it cool and chill it for a two hours minimum. Freezer works as well if you find you have warm hands. While that chills we need to get to some toppings we can roll little chocolate balls in so that we do not make our keyboards a mess.

Chopped nuts, coconut, pulverized hard candies, dried and finely chopped fruit are all things you can consider. Classically it is done with cocoa powder so for the sake of explanation take a small bowl and fill it a third of the way with your item of choice. Pull the ganache after it has set before rolling to just bigger then a quarter. Drop your creations in the coating making sure they are completely coated before putting them on the plate.

Let the plate chill in the fridge until serving time. Works well as a snack when you wreck your opponent or need a snack after being stomped in game. Makes two dozen.

Drinking time

After a long day working, writing, working on business plans and just overall tiring myself out I like to have an adult beverage. My roommate tends to join me in such ventures and I thought I should share what we have going in the cups when we try to change the world from our little apartment.

Kraken’s Revenge:

2 shots Kraken rum, 1 shot Triple Sec, 1 scoop vanilla bean ice cream, top with the root bear of your choice.

Comrade Kraken:

2 shots Kraken, 1 shot Triple Sec, a half cup of root beer before topping off with heavy cream.

Redneck Margarita

2 shots Patron Orange, half a capful of cream de menthe, a cup of Mountain Dew and top off with ginger ale .

It should alwys be said to drink responsibly. It is never fun when you get hung over. I have more coming this week but let’s get some fun going before we get to the meat of the matter for the week.I just thought that as goofy as it is to try these out if you have the time.

Excerpt – Time, Fire, and Cuisine

To this day I cannot say how this classifies. It does not have recipes on every page like a cookbook, but it does have a flow I think so it just remains as a food book. Which if you do not know seems to be a good way to surmise my writings so far. I write about food, how food reacts in the world, how it can be made, how it can be tasted, and really I think you get a better appreciation for it that way. Otherwise it is just another food porno in the world where you can get just get a good camera and some clay and tell people what you created.

From one book to two, with pages that will be switched in and out before it is done.  Then begins the illustrations slash the getting the agents to look at it. If they like it then great if not then I will just have to learn and move on

December 1st – At the beginning

Writing this “little project” has been at the best of times vexing and at its worst one of the fastest routes to a migraine I have had to go on. Trying to figure out what recipes would be best suited while balancing the stories and techniques were difficult with some of the experiences as unique as any piece of fiction.

The reason those pages are there though are to help shed light on the kinds of people and situations that may have gone one. To eat a restaurant is a complex issue of so many things done well that sometimes it is just as much fun to watch the whole thing as it is to just eat what is on the plate. In every kitchen around the world there are many people trying to make their way through life from the server to the chef each with a story to tell. Since you cannot make it through the world without listening to a few you might as well enjoy the ones you do listen to.

Now, with the last month of this project I can truly say that with all the techniques, experiences, terms, ideas, and of course recipes there should be something for everyone to learn one thing at least. If I managed that I would call this a success whether it is how to plate, cook, do things on the fly or even my own little opinion in a grand world.

We all seem devoted to the end product without thinking about everything that made it get there. It seems to happen to me whenever I do go out and I have a great plate that I think of the stories that plate of food told of how it got there to the hands making it. Machiavelli, the man often credited to such a school of thinking, is dead. If people sold in to it as much as they say then at least he would have found a way to continue breathing.

Enjoy the last portion of this book as much as I did writing it, even if it just a couple laughs at my own opinion in life.

December 31st – Final Test

This book hopefully has taught some valuable lessons or at the very least made you chuckle once. Now for the exam. In previous tests you had to use what you gleamed to make a meal. After your finished you need to compare to the dish you had to make at the start. For this time make three dishes from previous experience two of them have already been chosen.

For the first dish: Remake your first test dish and improve upon it using everything you have learned.

Made:_____________________________________

Second dish will be the dish incorporating recipes or formulas in your own plates. Improve upon this recipe and truly make it your own.

Made:________________________________________

The last dish will be your own. Have a friend pick one protein, one starch and one vegetable without your knowledge. Cook for them in the span of one hour a dish a full composed plate of food with the three main ingredients and whatever you have in your pantry.

Made:_______________________________________

Friend: ______________________________________

Protein:______________________________________

Starch:______________________________________

Vegetables:___________________________________

See how far you have come in the span of a single year. Every day you spent reading this either for a few minutes or few a couple hours. Learning what can be in the kitchens as well as the techniques and a good many recipes can be enough for a book. If anything I hope this will not sit loveless on a shelf instead being carted around as a fun read or even as a foot stool because this thing was much bigger then I thought at the beginning and I am proud to see it done .

Excerpt – Time, Fire, and Cuisine

For some reason this salad is on most of the menus I see so after a while I just broke down the plates in to numbers I can handle. Having the walnuts made in larger batches means you can play with them in other things like cereal or your go to grazing snack. For those who do not like blue cheese then I have used a good brie as a substitute and a little more salt on the salad overall to balance. Salads really get the short end of the stick because to do it well you must compose a dish without so many of the long cooking methods found in normal entrees.

Revising wise I think my grammar could be done by a sixth grade who just had his first Jack and Coke but that’s okay because it will be a funny point to start from. Everyone should have that point where they start a project where they can look back and just laugh at how bad it was with their friends.

November 6th – Blue pear salad

For the greens you want equal parts of mache and arugula lettuce as well as whole spinach leaves. Check all of it for rotting bits as well as bugs before putting it down to work on the rest of your items. You can do this in a main bowl where everything else will be added or you can save it all in different smaller containers so you can toss it all and go quickly later in the day.

1:1:1 Arugula to mache lettuce to salad spinach

In the case of the vinaigrette you want to use your best oil and vinegar. A good pair to shoot for is a virgin or extra virgin olive oil matched with either champagne or balsamic vinegar. Each will work with the other ingredients. Make sure to whisk it or even build it in your food processor to keep longer before breaking.

3:1 Good oil to champagne or balsamic vinegar

Mix well before putting away. Add some walnuts to the amount of a quarter of the total greens. Before adding them straight to the greens you can candy them with a mix of butter and brown sugar in the ratio of six to one. Melt the butter before tossing your sugar in to dissolve.

4:1 Total greens to walnuts

6:1 Butter to brown sugar to candy your walnuts

Next take some blue cheese to half of your walnuts to add some salt to the dish. Make sure to not burn your nuts as you candy them.

2:1 Walnuts to blue or Gorgonzola cheese

Toss everything together before topping and enjoying. Finish everything with pear fans cut on top.

Did an extra one since summer is coming around a nice salad wouldn’t hurt.