The blog of Karl Majer…

So I’ve had an iPad for a week now. I’m one of those that pre-ordered the device shortly after they were available on the Apple store. I thought I’d take a moment and jot down my thoughts on the device in no particular order.

Context is everything with this device. If you were hoping to replace a laptop or skip out on getting that netbook by buying an iPad, I’m afraid you’re in for a rude awakening. I have gotten in the habit of reading technical manuals on my laptop prior to going to bed at night. I wanted to simplify things and purchase something smaller and lighter to let me continue my light reading in the evenings. I contemplated buying a Kindle at first, but decided to hold off after Apple first made mention of their device.

With that point of view in mind, the device has been quite successful in meeting, if not exceeding, my expectations. I have iBooks, Kindle for iPad, and GoodReader for iPad installed on the iPad and between the three applications, there is little I cannot read. I do wish that the iTunes Bookstore carried technical books, but I can always pull down the kindle versions of those, or buy pdf versions and view them in GoodReader.

Just a quick kudos to the GoodReader guys. The app offers almost a dozen different ways to get data into it from your iPad. When I first tried it, I was having issues with the iTunes integrated sync, but then realized that the app has an integrated webserver that can be connected to as a network folder (I’m on a mac) and then it was literally just drag and drop. I’ve also have yet to find a pdf that it can’t open and read. Well done guys.

So, using the iPad as an ebook works splendidly. The screen doesn’t require ambient light like the kindle does, and the controls on the various readers let you adjust the brightness/contrast as needed. I’ve already chewed through a few books in my nightly habit of reading for at least an hour.

As to the bonuses, the iPad is just the right size to comfortably lay in bed and watch content from iTunes U. Some of the Stanford lectures are outstanding and are free as an added bonus. I have also found its just the right size to keep up with my RSS feeds that I tend to consume as well. And when I feel like relaxing, the free Netflix client (account required) streams a decent selection of movies right to me.

There are a few downsides. The iWorks suite that can be purchased is tolerable at best on the virtual keyboard. I’m used to Excel and so caught a double whammy with the mind shift to how Numbers does things, and not having a full keyboard for data entry. Keynote was actually the best of the three, I was able to throw together a quick presentation without too much effort, and Pages works fine for a quick note, but I wouldn’t want to try and take notes in a class or a meeting on the device. I can almost touch type on the virtual keyboard until I hit a need for a special character. Then you’re flipping to another keyboard screen to get access to those. They should really move the apostrophe to the first keyboard.

So as I said, based on what I intended to use the device for, the iPad exceeds my expectations. I know there are other people whining about not being able to code on it, and/or it still being limited because its running iPhoneOS instead of MacOSX (which would have absolutely rocked), but frankly, at the end of the day I’d rather read a book than stare at more code.

>>> Karl

Another Alton Brown / Good Eats recipe. This one taught me a few lessons.

• Always read the entire recipe first
• Always read the entire recipe first
• Dropping eggs on carpets tends to be messy
• Go fetch everything the recipe calls for before starting
• Timing, timing, timing …

I altered the recipe a bit based on what I had available, here is what I used:

Ingredients
• 1/2 of elbow macaroni
• 3 tbs butter + 3 tbs butter
• 3 tbs flour
• 1 tbs powdered mustard
• 3 cups 2% milk
• 1/2 small yellow onion, finely diced
• 1/4 teaspoon paprika
• 1 medium egg
• 5 oz mild yellow cheddar
• 5 oz colby
• 5 oz monterey jack
• salt/pepper to taste
• 1 cup panko breadcrumbs

Prep

Preheat oven to 350 degrees F.

To save you a little pain, do all this first…
Shred the cheeses if they aren’t already and mix together. Dice the onion and set aside. Mix the flour and mustard together and set aside. Lightly whip egg in small bowl and set aside. Premeasure the 3 cups of milk and set aside. Measure out the butter into 2 containers and let come to room temperature.

Directions

First, realize the following things which affect timing:

• Al dente elbows takes roughly 6-7 minutes
• Starting the sauce to simmer below will be roughly 15 minutes before mixing in the cheese
• melting in 10oz of the cheese while stirring and keeping everything smooth took about 3-4 minutes
• Prepping the panko took 2 minutes as my butter was straight from the fridge

So, In a large pot of boiling, salted water cook the pasta to al dente, pull from stove and drain completely when the sauce is at the simmering stage.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes and temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

The end result was happily eaten by my picky 3 year old who was happy to be served Mac n Cheese for dinner.

Original Recipe here: link

So my chicken soup recipe is generally a moving target. I tend to use the leftover chicken from either rotisserie or something similar. This time I used the leftover chicken I had from the meal two nights earlier. Although I’ve made this soup quite a few times, this is the first time I’ve ever measured anything.

Karl’s Chicken Soup – Makes roughly 4 bowls.

Ingredients

• Half a chicken. Follow the 55 cloves and a chicken recipe from Jan 2nd.
• One large white onion
• 2 large carrots
• 1 large stalk of celery
• 16oz of white wine
• 16oz of water
• 16oz of chicken stock
• salt/pepper to taste
• 1/2lb of pasta (Farfalle) if desired
• cheesecloth

Directions

A traditional Mirepoix has a 2:1:1 ratio of onions, carrots, and celery. While I think they carrots and celery contribute to the taste of the final product, I’m not a big fan of those vegetables cooked so I tend to skimp on them. I dice the onion but the carrots and celery I purposely rough chop so its easy to fish back out of my bowl when I want to eat around them.

Remove all of the meat from the chicken bones. Put the meat back in the fridge and wrap the bones tightly in cheesecloth. I find this keeps the bones in one place and makes them easier to remove as a whole later. Fishing chicken bones out of individual portions of soup is not fun.

Take all the gelled fats/greases from the bottom of the chicken bowl and toss it in a large stockpot. Turn on high heat until it has all degelled and then add the onions and reduce the heat. If you tossed the fat/gell add a few swirls of olive oil to the pot and cook the onions in that.

Once the onions are a nice translucent color, add the carrots and celery. Cook for a few more minutes and then add the liquids to the pot. As to the wine, I use whatever white is currently open. I am always sure to use something that I would actually drink and not a cooking wine or anything ultra cheap. Add the chicken stock and water as well. Let this cook for a few minutes and then drop in the cheesecloth full of bones.

Bring the entire pot to a boil and then reduce to a simmer. Let it cook for as long as you’d like but pay attention to the amount of fluid left in the pot. If it gets too low, add some water. I tend to let it simmer for at least an hour, sometimes longer.

About 20 minutes before I plan on pulling it from the heat I add all of the chicken meat back in and let it warm up. If you planned on adding pasta, now is the time to start cooking that in a separate pot, otherwise just turn off the burner and cover the pot when the meat is warm.

Cook the pasta until its al dente. Al dente will be a moving target depending on the type and size of the pasta you chose, but for the Barilla brand Farfalle pasta I used most recently, it was about 7 minutes. Drain the pasta and pour directly into the soup pot. Let the soup simmer for another 10-15 minutes then just turn off the heat and cover.

Serve with fresh bread and top with Parmesan cheese if desired.