These are my saved Pinboard links for 9th March through 15th March:
- Agenda – iPhone Calendar Application – DESKTOP CALENDAR…MEET IOS
- Teriyaki Sauce | Serious Eats : Recipes – I used to be "that guy" at Japanese restaurants who never ventured past the chicken teriyaki that seemed to be put on every menu to appease my unadventurous palate. While I'm no longer that sheltered eater, you can still find me taking comfort in the teriyaki now and again.
Teriyaki doesn't actually refer to the sauce, but rather the method of broiling or grilling foods, then finishing them with that sweet soy sauce mixture that's so ubiquitous.
I was so enamored with the sauce in my earlier years that I concocted all sorts of versions, with ingredients ranging from orange juice to ketchup, but it's the most minimalist recipe that tends to be the best here.
This is a simple mixture of soy sauce, brown sugar, Sake, and mirin, cooked down until it becomes a semi-thick, spoon-coating sauce with a constant pull between sweet and salty.
Putting the sauce to use at home with chicken teriyaki, I realized just how long it's been since I've veered back to this past love, which is shame, because it makes for some really tasty eats.
- Developers – Skytap Cloud – The Skytap Cloud API is a REST-based API centered on supporting automation of a few core use cases:
Start up one or more virtual machines
Interact with them – run programs, tests, collect data, etc.
Shut down virtual machines
Report on the status of virtual machines and resources
Manage users (create/read/update/delete)
Assign resources and quotas to users
- Kneadlessly Simple’s 100% Whole Wheat Honey Bread | Serious Eats : Recipes – This whole wheat loaf from Kneadlessly Simple borrows a technique from bread-baking master Peter Reinhart for heating part of the whole wheat flour to help sweeten the bread.
Unlike other breads from this book, this one was a very slow-riser. The instructions for the second rise say that the bread should rise one inch over the rim of the pan, but as the dough was just barely over the rim, I could see it had reached the precarious jiggly stage that could result in a collapsed loaf.
Rather than waiting for the full rise, I put it in the oven at that point. It sunk a little, but didn't collapse completely.
The bread overall was a little dense—not unusual with a 100-percent whole wheat loaf—but the flavor was really, really good, and the whole wheat flour sprinkled atop the loaf adds a nice touch.