Sunday, June 26, 2011
Cayenne Chile
My Cayenne Chiles are starting to produce mature (hot) fruit... Now that its Summer all the Chile plants are growing like mad. Hot Chile to compliment the Hot Tejas Summer. If your gonna be sweating, might as well sweat some more. Where is that hot coffee...
Wednesday, June 15, 2011
Red Chile Taco Burgers
Been having huge protein cravings after last weekend. Must be all the overexertion and stuff. Craving Burgers, and Tacos, I made some Tex-Mex fusion... Red Chile Taco Burgers...
I start with 2.5 pounds of 15% lean ground beef. Every burger needs salt and Worcestershire sauce, butz I wanting red chile. Taco mix is basically a curry, Huh! Wut! Yep, its a curry...
So, I addz...
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of ground cumin
1 teaspoon of cayenne chile powder
1 tablespoon of light (mild) chile powder
1 teaspoon of sea salt
2 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
I start with 2.5 pounds of 15% lean ground beef. Every burger needs salt and Worcestershire sauce, butz I wanting red chile. Taco mix is basically a curry, Huh! Wut! Yep, its a curry...
So, I addz...
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of ground cumin
1 teaspoon of cayenne chile powder
1 tablespoon of light (mild) chile powder
1 teaspoon of sea salt
2 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
Then to make it Red Chile, I add some homegrown Cayenne Chile, thinly sliced...
Then dump all the spices in the bowl and thoroughly mix it up with your hands...
Next step is to make patties. I like 0.4 to 0.5 pound patties, or 6 from 2.5 pounds...
Next they hit the hardwood smoker. Got a Hickory log in there. Schweet!
20 minutes later we have totally nomlishous Red Chile Taco Burgers...
I am making a side of Saffron Quinoa Rice and Bhut Jolokia Salsa...
Totally Nomlishous...
BTW, the Brats were just kinda hitchhiking...
Tuesday, May 31, 2011
DiaMag7, 30,000 RPM...
I ran DiaMag7 at 30,000 RPM today...
It developed almost 8 Watts...
Thread...
http://www.overunity.com/index.php?topic=9220.msg289041#msg289041
Video...
http://www.youtube.com/watch?v=boTWt6_AcIU
Roxatorius!
It developed almost 8 Watts...
Thread...
http://www.overunity.com/index.php?topic=9220.msg289041#msg289041
Video...
http://www.youtube.com/watch?v=boTWt6_AcIU
Roxatorius!
Here, a day later I have a heavier load, now pulling 14 Watts...
Wednesday, May 18, 2011
Pizza Doh!
What does Pizza Doh! have to do with Science and Philosophy?
Scientilosophers like to eat Pizza!
I've been involved in Pizza for more than 30 years. Recently I have had a need to boost the nutritional content of my Pizza Doh! My "Classic" recipe uses unbleached, unbromated, white (bran removed), Wheat flour. It has superior nutrition, but is limited to Wheat nutrition. I needed to add micro-nutrients, and a better amino acid mix. So, my first modification was Pine Nuts. I roast 2 ounces of Pine Nuts, then grind them thoroughly, and add them to the Pizza Doh! This improved the situation, but I was still looking for something better. Then I found Quinoa. BAM! Perfect amino acid mix, plus extra Lysine, Uber-Bonus! Just what I needed...
Now, this is the second revision of my "Classic" Pizza Doh!
1 1/2 cups of Vitalized Spring Water
2 Teaspoons of Sea Salt
2 Teaspoons of granulated white sugar
2 Teaspoons of Bread Machine Yeast
4 Tablespoons of EVOO (Extra Virgin Olive Oil)
2 Ounces of raw Pine Nuts
1 Cup of Quinoa Flour
3 1/4 Cups of Unbleached, Unbromated, White, Wheat Flour
I roast the Pine Nuts @ 350F. for 10 minutes, let cool for another 10 minutes. While waiting combine the Water, Sugar, Salt, Yeast, and Olive Oil then whisk thoroughly. When ready to mix, dump the Flours and ground Pine Nuts into the bowl and mix with a Doh! hook for another 10 minutes. Let the Doh! rise before making Bread or Pizza. Quick proof in a proofing box, or a turned off oven with the light on, proof for a couple hours. I usually oil the Doh! and store it covered in the fridge for up to a week to let it "cold proof", or slow rise. Slow rise develops the flavor of the Doh! Its refrigerator SourDoh! Make it Thin Crust, Pan Style, Sfincione, whateverz...
Scientilosophers like to eat Pizza!
I've been involved in Pizza for more than 30 years. Recently I have had a need to boost the nutritional content of my Pizza Doh! My "Classic" recipe uses unbleached, unbromated, white (bran removed), Wheat flour. It has superior nutrition, but is limited to Wheat nutrition. I needed to add micro-nutrients, and a better amino acid mix. So, my first modification was Pine Nuts. I roast 2 ounces of Pine Nuts, then grind them thoroughly, and add them to the Pizza Doh! This improved the situation, but I was still looking for something better. Then I found Quinoa. BAM! Perfect amino acid mix, plus extra Lysine, Uber-Bonus! Just what I needed...
Now, this is the second revision of my "Classic" Pizza Doh!
1 1/2 cups of Vitalized Spring Water
2 Teaspoons of Sea Salt
2 Teaspoons of granulated white sugar
2 Teaspoons of Bread Machine Yeast
4 Tablespoons of EVOO (Extra Virgin Olive Oil)
2 Ounces of raw Pine Nuts
1 Cup of Quinoa Flour
3 1/4 Cups of Unbleached, Unbromated, White, Wheat Flour
I roast the Pine Nuts @ 350F. for 10 minutes, let cool for another 10 minutes. While waiting combine the Water, Sugar, Salt, Yeast, and Olive Oil then whisk thoroughly. When ready to mix, dump the Flours and ground Pine Nuts into the bowl and mix with a Doh! hook for another 10 minutes. Let the Doh! rise before making Bread or Pizza. Quick proof in a proofing box, or a turned off oven with the light on, proof for a couple hours. I usually oil the Doh! and store it covered in the fridge for up to a week to let it "cold proof", or slow rise. Slow rise develops the flavor of the Doh! Its refrigerator SourDoh! Make it Thin Crust, Pan Style, Sfincione, whateverz...
Hermetic Philosophy
A large part of my philosophy is based on the Hermetic Law. Hermetic refers to Hermes Trismegitus, who some believe to be an ancient Egyptian Philosopher, others believe is the Greek God Hermes, and or also the Egyptian God Thoth. Still others believe that he was all three, and perceptions made people think he was three different beings. He is also supposed to be a survivor from the sunken city of Atlantis. Regardless of who antiquity thinks he is I think of him as wise spirit who brought us great wisdom, perhaps even godly wisdom. The name Trismegitus means thrice great.
The Three Initiates compiled Hermes works into The Kyballion. If there is one place you will find all of Hermes philosophy it is in The Kyballion.
http://www.overunity.com/index.php?action=downloads;sa=view;down=138
Another great being from history who supports Hermetic Law is St. Germain. Godfrie Ray King had a significant experience with St. Germain, and wrote a book about it called Unveiled Mysteries. While the book does not mention Hermetic Law by name the philosophies are identical. Within the process of reading Unveiled Mysteries I had a revelation that Hermetic Law is actually Cosmic Law, and that through the ages it became know as Hermetic Law because the man that did the most work with it was named Hermes.
http://www.overunity.com/index.php?action=downloads;sa=view;down=133
Hermetic Law is the oldest philosophy that the world knows. You can find bits of Hermetic Law in every other philosophy, religion, and faith. Take, for instance, the phrase "As Above, So Below". It is ubiquitous, everyone knows it, but not everyone knows that it is the Law of Correspondence from Hermetic Law. Take a refresher course in Hermetic Law. Read the Kyballion, and then take another long look at the world. There is great wisdom in The Kyballion, and it is refreshing to see that the Ancient Hermetic Laws persist as The Great Spirit does. They are just as Rock Steady as they were thousands of years ago. Also, in the near future, we may find out that Hermetic Law is actually Cosmic Law through first hand experiences.
The Three Initiates compiled Hermes works into The Kyballion. If there is one place you will find all of Hermes philosophy it is in The Kyballion.
http://www.overunity.com/index.php?action=downloads;sa=view;down=138
Another great being from history who supports Hermetic Law is St. Germain. Godfrie Ray King had a significant experience with St. Germain, and wrote a book about it called Unveiled Mysteries. While the book does not mention Hermetic Law by name the philosophies are identical. Within the process of reading Unveiled Mysteries I had a revelation that Hermetic Law is actually Cosmic Law, and that through the ages it became know as Hermetic Law because the man that did the most work with it was named Hermes.
http://www.overunity.com/index.php?action=downloads;sa=view;down=133
Hermetic Law is the oldest philosophy that the world knows. You can find bits of Hermetic Law in every other philosophy, religion, and faith. Take, for instance, the phrase "As Above, So Below". It is ubiquitous, everyone knows it, but not everyone knows that it is the Law of Correspondence from Hermetic Law. Take a refresher course in Hermetic Law. Read the Kyballion, and then take another long look at the world. There is great wisdom in The Kyballion, and it is refreshing to see that the Ancient Hermetic Laws persist as The Great Spirit does. They are just as Rock Steady as they were thousands of years ago. Also, in the near future, we may find out that Hermetic Law is actually Cosmic Law through first hand experiences.
Grains of the Gods
Quinoa
Pronounced Keen-Oh-Ah, is the most nutritious grain on Earth. How come you have never heard about it? There are a few reasons, but first lets look at the legacy of Quinoa. There is a company called Ancient Harvest which produces Quinoa and Quinoa products (pasta, flour, flakes, and whole Quinoa).
http://www.quinoa.net/
I first became interested in Quina because it grew in my yard. Turns out that it grows wild all over the Americas. The reason for this is it was cultivated by the Inca's and the Mayan's thousands of years ago, and this tradition stuck, even though the empires fell. The Indian tribes traded it all over the Americas, and the tradition is long embedded in American Culture, so much that we can't get rid of it. Largely American Commercial Farmers consider it to be a weed and do everything they can to eradicate it. But, it doesn't go away. It is persistent, like The Great Spirit.
So anyway, after spending some time researching Quinoa, and its cousin Amaranth, I decided to cultivate Quinoa and work it into my diet. I bought some at the local farmers market to see what it is like, and to see what I can cook with it. It is a very small grain, and it can be cooked whole, like rice. Its flavor is mild and accepts seasoning well. The pasta is nearly identical to wheat pasta, and it works good for any pasta or Chinese noodles recipes. I also wanted to make bread with it, so I found some Quinoa flour at the Whole Food Place, and integrated it into my Pizza Doh recipe. Quinoa has no gluten so if you want to make yeast bread with it you also need to add a glutenous flour. I used 3 parts wheat flour and 1 part Quinoa flour. The mild taste of the Quinoa is not noticeable in the Doh.
Quinoa is a cold weather plant. It sprouts mid to late winter when the days are just starting to warm up. It is also frost tolerant, which is a big plus here. We have been having crazy weather here lately. The plant will produce big, broad leaves, which are edible. Then around mid to late spring the plant will flower. It sends up a stalk which is covered with seed pods. The idea is to let the seed pods fully mature before they are harvested. The will change from a bright green color to a rich, rusty red/brown color in the late spring.
These are some of my Quinoa plants...
Pronounced Keen-Oh-Ah, is the most nutritious grain on Earth. How come you have never heard about it? There are a few reasons, but first lets look at the legacy of Quinoa. There is a company called Ancient Harvest which produces Quinoa and Quinoa products (pasta, flour, flakes, and whole Quinoa).
http://www.quinoa.net/
I first became interested in Quina because it grew in my yard. Turns out that it grows wild all over the Americas. The reason for this is it was cultivated by the Inca's and the Mayan's thousands of years ago, and this tradition stuck, even though the empires fell. The Indian tribes traded it all over the Americas, and the tradition is long embedded in American Culture, so much that we can't get rid of it. Largely American Commercial Farmers consider it to be a weed and do everything they can to eradicate it. But, it doesn't go away. It is persistent, like The Great Spirit.
So anyway, after spending some time researching Quinoa, and its cousin Amaranth, I decided to cultivate Quinoa and work it into my diet. I bought some at the local farmers market to see what it is like, and to see what I can cook with it. It is a very small grain, and it can be cooked whole, like rice. Its flavor is mild and accepts seasoning well. The pasta is nearly identical to wheat pasta, and it works good for any pasta or Chinese noodles recipes. I also wanted to make bread with it, so I found some Quinoa flour at the Whole Food Place, and integrated it into my Pizza Doh recipe. Quinoa has no gluten so if you want to make yeast bread with it you also need to add a glutenous flour. I used 3 parts wheat flour and 1 part Quinoa flour. The mild taste of the Quinoa is not noticeable in the Doh.
Quinoa is a cold weather plant. It sprouts mid to late winter when the days are just starting to warm up. It is also frost tolerant, which is a big plus here. We have been having crazy weather here lately. The plant will produce big, broad leaves, which are edible. Then around mid to late spring the plant will flower. It sends up a stalk which is covered with seed pods. The idea is to let the seed pods fully mature before they are harvested. The will change from a bright green color to a rich, rusty red/brown color in the late spring.
These are some of my Quinoa plants...
Tuesday, May 17, 2011
The Astronomical Video Camera
My curiosity of the stars, aircraft and UFOs prompted me to build a tool to digitally record what was to be seen in the heavens above us. The Astronomical Video Camera is a salvaged security camera that I pulled out of a dumpster. I only had the camera, no interface, software, or even wires. It took a while, but I managed to find the specifications to hook it up to the computer, power it, and use it to record what I see in the sky. I also wrote some software to control it using LabView.
This is the platform, a skate board...
I use a rope and pulley system to pull it up to the roof crest...
Its a Pan, Tilt, 22X Zoom, 570 Line, security camera produced by American Dynamics.
The software I kludged has Pan, Tilt, Zoom, Focus, and Iris.
The camera is mounted upside down, so the images are also upside down.
Looking for a way to invert the image...
Here are some videos...
Pleiades Zoom
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