Bookmarks for 12th February 2015

These are my saved Pinboard links for 12th February 2015:

  • Pulled chicken tacos – This one-pot superstar has a subtly spicy kick and works perfectly with the sharp salsa, which we’ve affectionately nicknamed ‘guapplemole’. Serve on smaller corn tortillas for tacos, or mix with rice and use to fill larger ones for burritos.
  • Lamb pastitsada – This recipe was born during the Venetian occupation of Corfu and merges Italian and Greek flavours. It’s most commonly made with beef but we prefer the softness of slow-braised lamb. 
  • Sticky soy-braised short ribs – Short ribs are hugely popular for good reason: not only are they economical, but cooking the meat on the bone adds heaps of flavour to this soy and anise-scented sauce.
  • Pork belly steamed buns – Based on the classic Cantonese dim sum ‘char siu bao’, these open versions are surprisingly simple to make. Soft, pillowy  buns encase rich, sweet, glazed pork and sharp pickled cucumber – get those napkins ready, it’s time to get messy!
  • adafruit/Adafruit-Pi-Finder – The Pi Finder is intended to work with the latest version of Raspbian, so please make sure you have installed Raspbian on your SD card before continuing.

    You have your brand new Raspberry Pi, and you are ready to get hacking… Only problem is, you dont have an extra HDMI monitor and keyboard. So how can you find out the IP network address? PI FINDER TO THE RESCUE! Run this cross-platform application to locate your Raspberry Pi's IP address.

    But it doesn't end there… Order now and you'll also get the bootstrapping functionality! That's right, the Pi Finder will ssh into the fresh new Pi, update it, set up the wifi SSID and password, set a custom hostname of your choice, and install Occidentalis, a collection of really handy software for you:

    apt-get update (grabs information on the newest versions of packages)
    apt-get installs: avahi-daemon, netatalk – so you can connect to raspberrypi.local instead of needing to know the IP address in the future
    apt-get installs: node, tmux, vim, git – handy development tools!
    apt-get installs: i2c-tools, python-smbus – tools for letting your connect to common i2c sensors
    apt-get installs & configures: samba, samba-common-bin – file sharing so you can easily back up your Pi's file or transfer files to it
    And, as a bonus, a handy tool we wrote called occi – which will let you change the hostname and wifi details by plugging the SD card into any computer and editing the /boot/occidentalis.txt file (see below).

  • Pixelsnatch | OmniFocus – You’ll need to compile this as OmniFocus.scpt and save it at ~/Library/Script Libraries so that you can import it in another script.
  • Turkey meatballs with green couscous – These are made with low-fat turkey mince and courgette, plus feta for a boost of flavour. 
  • Syntax | kramdown – The kramdown syntax is based on the Markdown syntax and has been enhanced with features that are found in other Markdown implementations like Maruku, PHP Markdown Extra and Pandoc. However, it strives to provide a strict syntax with definite rules and therefore isn’t completely compatible with Markdown. Nonetheless, most Markdown documents should work fine when parsed with kramdown. All places where the kramdown syntax differs from the Markdown syntax are highlighted.

    Following is the complete syntax definition for all elements kramdown supports. Together with the documentation on the available converters, it is clearly specified what you will get when a kramdown document is converted.

  • Baci di Dama (Chocolate-Filled Hazelnut Cookies) recipe on – There is really only one way to make baci di dama, if you're going the traditional way and you want melt in the mouth results (and you should). It is a recipe of perfect proportions (just look at the measurements in metric weight) and the bare essentials that every Piemontese signora probably knows or has had passed down to her. But despite it being a simple, what Italians call “casalinga” (literally, “housewife”) recipe, these delightful biscotti require a certain amount of technique and skill in order to retain their delicate shape and texture.
    And there are plenty of tricks to getting this right and if you're familiar with working with short crust pastry, this won't be new – you want that perfect dome to each cookie half, so delicate that they fall apart in your mouth. One, work quickly; two, use very cold butter and three, they need to be barely cooked in a very cool oven. Following this traditional method, not only do they keep their shape and don't melt into a puddle, but they remain so wonderfully soft they literally melt as soon as they hit your tongue.
    While the method is always the same, you'll find these most commonly made with almond meal like they do in Tortona, but depending on the area of Piedmont you're in, the recipe may be made with a mixture of almond and hazelnut meal or, like they do in the area of Cuneo (the land of hazelnuts – this is, after all, where Nutella was born), just hazelnuts.
    Many modern recipes include eggs or milk or other unorthodox ingredients that help stabilize the cookies during cooking so that you don't need to be so careful with the preparation or the cooking to lose that domed shape. But you can tell the difference – they're not as light or delicate.
    Try these with a filling of homemade gianduia (hazelnut and chocolate) too – to the dark chocolate, add a handful of hazelnuts, whipped into a creamy paste in a food processor, together with a couple tablespoons of powdered sugar. Heaven.
  • Classic Chicken Piccata recipe on – An easy dish to prepare, this chicken piccata still makes a presentation elegant enough for company.
  • Creamy Mushroom Pasta recipe on – You just go for this kind of thing, you know? You just say, oh, a whole cup of heavy cream? And some butter? AND cheese? Yeah ok, I can do that, I can dig that, I can whip that up and inhale that and then dream about it later. No Regrets Pasta.
  • Autumn Root Vegetable Gratin with Herbs and Cheese recipe on – I don't know many people who would turn down a potato gratin, do you? What I love about this classic dish, other than its near universal appeal, is that it is deceptively simple to make relative to its beauty. Plus, you can probably make it with what you have in your fridge and pantry right now.

    My go-to gratin is the one I learned in cooking school; it relies on garlic-infused milk instead of cream, and the potatoes are thinly sliced and added to the baking dish raw. (I find par-boiled gratins are often grainy and/or mushy, and you can't layer the potatoes into the dish in as pretty and precise a pattern if you've already cooked them.) Other than the garlic, for flavor all you add is salt, pepper, and some Gruyère cheese — that's it. You bake the gratin in a hot oven until the potatoes are tender and the milk thickens into a sauce, and you've got a gorgeous, versatile side dish.

    After having relied on my old standard for over 15 years (yikes!), I decided to shake things up a bit. With all the lovely roots and tubers appearing in the markets, why not apply the same technique to a mix of vegetables? And maybe I could even throw in some herbs and switch up the cheese while I was at it.

  • Desert Roses From ‘Baking Chez Moi’ | Serious Eats : Recipes – In her new cookbook, Baking Chez Moi, Dorie Greenspan admits she was thrown for a loop by these no-bake clusters of dried fruit, nuts, coconut, and cornflakes—yup, apparently the French can do low-brow—suspended in butter-enriched chocolate. She waxes, "Here's one more thing to add to the list of things I love about the French: The same people who invented the macaron, the mille-feuille and the iconic tart Tatin not only invented the Desert Rose, but love it, a feat that seems as impossible as holding two opposing thoughts in your mind at the same time."

    She likens them to our Rice Krispie treats, and I suppose in their simplicity, ubiquity, and use of breakfast cereal, they are not dissimilar. But they seem more grown-up, more sophisticated, than our sticky-sweet treats. Her recipe (the original was apparently off the back of a cornflakes box, many years ago), while lovely in the proportions and ingredients, can be used as a jumping off point; substitute or add in whatever you prefer. Basically, if you have a bag of chocolate chips, a stick of butter, and a box of cereal, you're good to go.

  • Salted Dulce de Leche Brownies | Serious Eats : Recipes – If you ask me, you can never have enough recipes for brownies. Fudgy, cakey, or chewy; studded with nuts or chips—I like them all as long as they have an intense chocolate flavor and a great structure. But this recipe with dulce de leche is my absolute favorite.

    They're topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day.

  • squeezr – Another take on device-aware adaptive images and server side CSS3 media queries – squeezr is most effective on sites with big images and heavy use of CSS3 media queries, which is typical for responsive or mobile web designs. However, in most cases at least some small savings can be achieved through image recompression and CSS minification. If the savings calculated by the test pilot aren't that huge, it's either because there's not much to save about your site (e.g. images are too small for downscaling and you don't use media queries), or because you just did a pretty good job already!
  • The Lincs link: sausage and potato curry | Cook Residency | Life and style | The Guardian – Not only a Sodha family classic but a cheap and (mostly) store cupboard-based recipe and one-pot dish, which makes for the perfect dinner on a cold winter’s night.

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