I finally decided on a replacement for Frontier Cable TV. I’ve been using YouTube TV for about 2 1/2 months. It’s pretty responsive compared to Hulu TV. It’s fairly flexible in recording content. It supports multiple profiles with separate recording of programs. It’s still slow compared to cable TV in starting up, changing channels, or starting a recorded program.
You lose all the cable boxes in favor of an Apple TV, Android TV, Roku or Samsung Smart TV. I already had a 4th generation Apple TV, a Roku Tv and a Sony Bravia Android TV. I needed no new devices.
It lack access to Scripps Networks and Discovery Communications programming like HGTV, Travel Channel, Discovery, TLC and Food Network. Hopefully this can be corrected by YouTube coming to and agreement with the content owners. Right now it leaves something of a hole in their programming. We work around it by using the HGTV and Food Network apps to catch at least some of their shows.
Sports and News offerings are more rounded than the lifestyle offerings. Plenty of ESPN and cable news networks are available.
All in all it wasn’t as clean of a transition as I wanted, but we do get most of what we want and have saved money compared to the the TV service from Frontier or Comcast. We do still use Frontier FIOS to support it.
Let’s hope the FCC’s recent decision to gut network neutrality rules doesn’t mean my internet carrier will slow my YouTube TV service just because they can’t extort additional payments from consumers to make up for their horrible business model collapsing under its own weight. It does mean they can and the question becomes when will they?
I am absolutely in love with the Instant Pot! Great soups and stews using one of the pressure cooking settings, Perfect rice automatically. Slow cooker settings with a delayed start, timed cook, switches to warm then auto shut off in an intelligent way.
I’ll prepare the ingredients for a stew or soup in the pot, leave it in the refrigerator until work is over, then start it up and have a tender delicious stew that tastes like it was cooked all day in under an hour. Very strong recommendation!
Note that the Instant Pot is far from instant. It takes 10 or 15 minutes to heat up before the cycle starts. In the end, you need to vent either manually or by simply letting it sit for 10 or 15 minutes. Adjust your expectations of what instant means.
I did a beef and cherry tomatoes stew with garlic, onion, 1 lb of lean beef, beef bullion, a pint of cherry tomatoes, salt and pepper in about 45 minutes from beginning to end. It’s a dead simple recipe but very delicious when quality ingredients are used. After a 20 minute pressure cycle with all ingredients, I manually vented, then switched to saute for 10 minutes to cook off the excess water. This left a delicious sauce that’s wonderful over rice.
I also did a version Golden Lentil Soup in about 30 minutes with some turkey sausage added. It was quick and delicious, but as I said, nowhere near instant.
I’ve been looking for an alternative to cable TV for some time. I want to be a cord cutter. I have no desire to rent cable boxes and pay for their overpriced DVR service indefinitely. I don’t want to pay for 300 channels of crap I never watch anyway. I want access to local TV, news networks, AMC, TBS, TNT, Comedy Central, Fox Sports, Food Network and few others. Continue reading
- 1 bell pepper
- 1/2 a medium onion
- 1 clove garlic
- 2 Thai chilis, or until you can no longer feel your face
- 1 1/2 tsp oil
- 1 tbsp chimichurri sauce (hot)
3 Weight Watcher points.
Marinate the chicken in the Chimichurri sauce for a few hours or overnight. Stir-fry the garlic and hot peppers with the oil for 1 to 2 minutes in a non-stick pan over medium-high heat. Add the chicken with the sauce, turn after 2 minutes., Add pepper and onion. Stir-fry until onion is tender. Blow, your face off. Damn!
If pain is not the goal, maybe moderate the chilies….
Left to right, Aeropress gear, my cheap grinder and electric kettle.
I’ve gone thru a bunch of coffee making methods. I’ve killed 2 espresso makers and tossed out 3 more drip coffee makers. I got disgusted with spending a ton of money on equipment and went with a simple cold brew maker, coupled with a French press for times when demand exceeded supply.
Then, while I was checking out yet another espresso maker I saw the Aeropress. I got one from Amazon a few weeks ago. It resembles a large syringe and is made of mostly BPA free plastic, with a rubber plunger. I’ve been using it exclusively for our morning coffee since then. I love this thing. It marries the speed advantage of French press with the smoothness of cold brew. It produces a rich cup with less bitterness and acidity. If coffee gives you stomach problems, this may bring coffee back into your life.
Good coffee involves several variables.
- Bean quality and roast
- Water quality
- Contact time
Good quality beans and filtered water is a must. A grinder makes a world of difference. The Aeropress allows control over the temperature, brew time, and to some small extent the pressure with an accessory. See the update at the bottom.
My process for morning coffee:
- I use the electric kettle to heat water to 175 F. Hotter water will give greater extraction and is better for medium and lighters roasted bean, to prevent a washed-out weak taste.
- I use the inverted method. Flip the Aeropress so the screen is up and remove the screen. Make sure the plunger is inserted straight, at least 3/4 inch into the tube. This position prevents the coffee from leaking thru the filter while it steeps. The instructions recommend doing it the other way, but I found this easier
- It seems to work best for me with medium fine freshly ground coffee, not an espresso grind. That seems to clog the filter and makes using the press a test of strength. Add the coffee to the press, one measure of the provided scoop per cup.
- Add water, I use 2 scoops of coffee and fill the press nearly to the top. Stir for 10 to 20 seconds using the included stirrer.
- Add a paper filter and replace the screen. Many recipes recommend rinsing the filter with hot water to avoid the paper flavoring the coffee, I can’t tell the difference. I let it sit for 60 more seconds of brew time.
- Place it filter side down on a cup and press the plunger slowly down, taking about 30 seconds to fully press it. The goal is about 1:30 of brew time, including the time to press it.
I’m going to compare to the French Press I’ve used for a long while.
The result is flavorful without the bitter kick and fine grit generated by our Bodum French press. It’s a smooth cup of very strong espresso like coffee. I mix it with hot water to make an Americano. You can add hot milk to make a latte. Or use a dark roast and milk and make a Cuban coffee. Or make it with less water, following the scale on the side of the press, to make something like an espresso. To be clear, it’s not an espresso maker. It doesn’t generate sufficient pressure. You get no crema (the tan foam a good espresso maker generates) to speak of. But it’s close in flavor.
You can use a coarser grind and more brew time. Using more water during the brewing process does enhance the bitterness a bit if you prefer that. There are dozens of video recipes on YouTube that change all of the variables. Experiment with them, you can definitely find something that suits you. I started with a scale and timer the first few times. After some time you can leave the training wheels behind and rely on your personal taste and experience.
It’s far easier to clean than a French Press. Hold it over the trash can, remove the screen and eject the spent puck of coffee. Give it a quick rinse and store it with the plunger fully pressed to the bottom. It’s is top rack dishwasher safe. Filters can be rinsed and reused if you’re the frugal type. Or you can get a permanent filter on Amazon.
If you like good coffee, spend the money for a decent conical burr grinder. The one in the picture (Cuisinart DBM-8) doesn’t qualify. It was cheap, actually free, as it was purchased at Kohl’s using Kohl’s cash generated by other purchases. It can be had for around $40 on Amazon. It’s a disc grinder and better than weeks old coffee at the grocery store but doesn’t really do a good consistent grind. Baratza and Capresso make entry-level grinders suitable for use with the Aeropress. Or you can go with a good quality hand grinder and go camping with it. In my opinion, it doesn’t require a high-end grinder suitable for a true espresso maker. Any grinder is better than pre-ground stale coffee.
- A really good cup of coffee
- Much faster than cold brew
- It’s quick
- It’s relatively cheap
- Easy to clean
- Very portable
- The brewing process is very flexible and fully under your control
- The small paper filters are inexpensive
- It’s top rack dishwasher safe
- It uses more coffee per cup than other methods
- It requires filters
- Since it’s almost all plastic, I think it should be cheaper than ~$30
- It’s hard to make coffee for more than 2
- It’s not an espresso maker despite the description by some Amazon sellers
Update: There is an attachment that’s supposed to make espresso. The Fellow Prismo is available from aeropress.com or Amazon for ~$25. It adds a pressure valve to the screen to make a more espresso-like brew. It also eliminates the need for the flip method, so it’s more stable. I haven’t tried it. I just noticed it on Aeropress website.
A bed of arugula, garden fresh peppers and tomatoes. The tuna was about a 6 once portion and an inch thick. It’s seasoned with a bit of sesame oil, soy sauce, grated ginger, garlic powder and onion powder. I cooked in a hot non-stick pan for just 2-3 minutes per side. I use a little balsamic glaze to dress it. From “what can I have for lunch” to completion only took about 10 minutes. Simple, fresh, delicious…
This is Filipino pulutan, food to be eaten while drinking beer or liquor. The traditional version uses pork cheeks, ears, chicken livers, egg, chill peppers, garlic and onions. The meats require a whole lot more prep and have lots of fat. This is lightened up with bangus (also called milkfish), but gets the same sizzling pan prep like fajitas. The fish is convection oven cooked, instead of fried. You can get the fish at an Asian grocery.It’s topped with crushed chicharron and served with a squeeze of lime. It comes in at 3 weight watcher points a serving. Have it with a San Miguel Light beer, cheers!
- Boneless Bangus, unmarinated
- 1/2 cup diced onion
- 2 cloves of garlic
- Salt & pepper to taste
- 1 Serrano chili, minced
- 1 tablespoon of Mayonnaise
- 1 egg
- 1/2 oz of chicharron, crushed
- Lime wedges
- Preheat and oven to 425 F, use convection setting if possible. Coat a fajita pan with oil and put into the oven.
- Sprinkle the Bangus with salt and pepper and cook 15 minutes
- While the fish is cooking, sauté the onion, garlic and chili until onions are tender.
- Scrape the fish from the skin and chop. Add to the onion mixture in the sauté pan. Add the mayo.
- Put the mix on the preheated fajita pan, it should sizzle.
- Quickly mix in the egg or leave the yolk intact if you like. I like some yolky goodness in mine to mix in while eating it. The heated pan should help cook it.
- Squeeze with a wedge of lime, top with crushed chicharron and serve immediately.
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This is great, I’ve had twice this week. The calabasa is rather like a small green pumpkin and resembles an acorn squash, but with somewhat softer flesh that cooks more quickly. Magic Sarap is a flavor enhancer that contains MSG, feel free to omit is you’re sensitive to it. Long beans resemble 18″ long green beans. We sometimes substitute regular green beans, if they can’t be found at our usual exotic grocery, MD Oriental in Tampa.
- 1 1/2 cup cubed calabasa (Asian squash)
- 6 – 8 long beans cut into bite-size pieces
- 1/2 cup Onion, chopped
- 2 Cloves of garlic
- 1/2 cup water
- 1 medium tomato chopped
- 1 teaspoon or less of sugar, to taste
- 1/4 teaspoon Magic Sarap seasoning
- Shrimp paste (bagoong)
- Sauté the onion and garlic for 4 or 5 minutes.
- Add the beans, tomato and 1/2 cup of water to help them steam. Cook for 5-6 minutes.
- Add the calabasa and Magic Sarap. Simmer until the calabasa is tender. It cooks faster than pumpkin or acorn squash, give it 10-15 minutes.
- Top with some crushed chicharron pieces and serve.
Served with smoked bangus and rice