Robert Ames (.com!)

13:31 CST | category / entries / tweets
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Mmmmmmhhh… Crêpes

Reposting this into my new “recipes” section because it’s so good. Good fillings I’ve tried are with Nutella, Chopped Ham and Cheese, caramel syrup / chocolate syrup (both can be a bit runny), and of course the old standbys of jam/jelly, etc.

INGREDIENTS

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

DIRECTIONS

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

source

I’m gonna state that adding the butter last is a good idea (otherwise the flour wants to stick to it and get a bit clumpy), but that you might try the wet-first, then dry method.

These crepes are neutral in flavor. It sounds interesting to do a bit of savory crepes for maybe chicken or potatoes. I’d hesitate to make them sweeter if you’re doing a sweet filling because you really do get enough sweetness from the ingredients and the neutral flavor of the crepe keeps your teeth from falling out.

Bon Appétit!

15:11 CST | category / entries / recipes
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15:07 CST | category / entries / tweets
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Tomatillo Salsa

This is a shorthand recipe for making “authentic” tomatillo salsa, so the actual measurements are yours to make the salsa your own. I’ll try to give some basic guidelines.

Choose Carefully: Boil Tomatillos (salsa for enchiladas) or Fry Tomatillos (salsa for dipping).

Boil Tomatillos

• In a medium saucepan
• Fill with tomatillos (take off leaves)
• Fill with water to just cover tomatillos
• Dump in 1/8 to 1/4 of a medium onion (chunked, not chopped)
• Clove of garlic, salt (not too much)
• 1-2 Chiles Serranos (chiles arboles will be spicier)
• Boil until kindof mushy with a fork

Fry Tomatillos

• In a frypan or comal
• Rub tomatillos with some oil
• Fry along with 1-2 Chiles Serranos (or chile arbol for more spice)
• Skin should blacken somewhat, and you’re trying to “cook through” the tomatillos, so they’ll hiss and complain and take quite a bit longer than you’d expect.

No matter what you did above:

Blend the tomatillos (strain out most of the water if you boiled them) in a blender. Optionally throw in some cilantro during blending (probably a bit less than 1/4 cup of just the leafy parts). For extreme bonus mexicano points you can use a molcajete, but it will take quite a bit longer and you might end up with a bit of grit depending on how well-seasoned your molcajete is.

In the saucepan again, fry up some oil + chopped onion bits on high heat until the onion bits are transparent. Add in blended tomatillos. Reduce and check taste. At this point (while reducing) slowly add powdered chicken boullion or stock until you avoid too much bitterness with the flavors. You don’t want it too bitter or too salty.

Use for enchiladas, chilaquiles, spicing up rice / chicken … basically put it on anything you see at a mexican restaurant. :^)

18:17 CST | category / entries / recipes
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14:41 CST | category / entries / tweets
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YUI 3 Overview Video

Watching this video right now, it’s a great useful overview of how YUI 3 works. Very accessible even if you’re not a YUI/JQuery/Dojo/MooTools whiz.

In some cases I don’t like videos b/c it’s easier to just read and absorb the information. When you’re new to the topic, these types of well-produced training videos are great because they go at the right pace and are focused on communicating more than on documenting.

11:39 CST | category / entries
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09:22 CST | category / entries / tweets
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Cops. Egg house, get fired.

This is awesome. tl;dr: Grumpy old man calls cops “too much” on single parent + kid across the street. Cop and dispatchers get drunk, egg his house, and presumably drive away hitting fire hydrants and telephone poles in their daring escape. Chief steps in like a boss and terminates those involved.

Yes, I feel sorry for all of the individuals involved. But I stand firmly on the side of law and order in this case, and that probably means “Don’t throw eggs at peoples houses.”

I am a big fan of law enforcement even when I am on the wrong side of it. That’s why I pay my speeding tickets — dur, I was probably speeding. You treat me with respect and I treat you with respect. But with great power comes great responsibility. If I were to egg my coworker’s house, I’d probably get a stern talking to and would probably not get fired. But if you’re a cop with guns and authority and all that comes with it, then you shouldn’t be in the business of retaliating against your customers.

I found this story through the DMN’s Carrollton blog, and you can read the police chief’s full statement on the matter as well, or Steve Blow’s column on the whole thing.

Again, my sincere condolences to all the individuals involved, but the action that the organization took has made me trust the Carrollton Police Department a lot more as a whole. Having a bright line against abuses of power is what will hopefully prevent future abuses and just plain stupidity.

19:55 CST | category / entries
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