Monthly Archives: August 2011
I was over at the Petaluma Market with my daughter and we decided to stop by and check out the TWiT Brick House.
For those of you who might not know, TWiT stands for This Week in Tech. Its a very popular podcast and part of a whole network of shows based around technology. I’m lucky enough to live in the same town where the show is produced and today was the official grand opening of the new studio.
My daughter and I stood outside the open door and looked in. One of the people there invited us in to look around for ourselves.
Here’s the set for the main shows. There are smaller sets around for different shows.
Check out these cool looking chairs from one of the other sets.
Here’s the main control switcher. The producer/director uses this to switch cameras for the various shows.
It was nice to see that even the TWiT guys are into comics.
Here’s the Ham Radio setup they had in the corner.
I was hoping to get to meet Leo Laporte (the brains behind this whole network) but he was doing his radio show.
I’ll have to come back again another time and see if I can get a picture with him and may hang out to watch a live version of TWiT or MacBreak Weekly.
I wanted to give a big thumbs up to this new line of sauces I found in the supermarket. Its made by legendary Mexican chef Rick Bayless and I’ve got to say that what I’ve tried so far is FANTASTIC. Its quick and easy for a workday meal (i.e. dinner better be done in less than 1/2 hour) and its made with ingredients that you’d find around your own kitchen (if you were a world famous Mexican chef). The cooking blog The Kitchen did a nice write up on them. Look for them next time you’re grocery shopping.
I just got back from seeing this and wanted to give a shout out to all my friends at Weta Digital. They did an outstanding job on the apes! On top of that, the movie was a lot of fun (despite some giant plot holes). I picked up on a bunch of easter eggs from the original movie and I’m look forward to the inevitable sequel. It looks like Fox has a great start to a renewed franchise.
I finally got to try out my new Big Steel Keg grill. It worked great!
I brined half the chicken in a Serrano Pepper mixture (recipe at the end) for 4 hours and the other half I marinated in a mixture of lemon zest, lemon juice, crushed garlic, thyme, rosemary, salt and pepper for 2 hours. Grilled them up and served it with roasted cauliflower and a Caesar salad.
I found this recipe on the bbq-brethren forum.
SERRANO PEPPER BRINE
Per 1 quart of water
1/4 cup sugar(white this time though I have used brown)
1/4 cup of kosher salt
3 Tbs. of Worcestershire sauce
3 good sized Serrano peppers sliced very thin, seeds and all
1 Tbs of garlic powder
1 Tbs onion powder
1 tsp Old Bay(optional)
tsp of cayenne(can add a little more if you want)
2 Hours later and they’re almost done….
Covered them with Better Than Sex sauce.