WML: The Perfect Teapot

After some research and trial and error I finally found the best tea making device.
It’s a Bodum Assam teapot. It has two advantages over the clay teapots. First of all it’s clear. It makes it very easy to judge the strength of your infusion. Second, the french press like plunger filter stops the infusion process, yet you don’t have to take out and discard tea leaves immediately. One drawback might be that the tea cools down faster than in a clay pot, but I actually like cold tea.

By the way, I highly recomend Kitchen Kapers. I buy a lot of my kitchen gadgets from them.

Culinary Adventures In K-Town

One of my favorite places to eat out when I feel depressed is the row of Korean restaurants on 32nd street. My life seems to be saturated with tsures lately, so I dragged my wife there on Monday.

That area is known as K-Town, Koreatown or Little Korea even though it’s just one city block (32nd between Broadway and 5th). It’s a very interesting place. Towering over it is the Empire State Building.

The street is composed mostly of traditional Korean restaurants,

gleaming cafes (I wish I could have some bubble tea or other types of the sweet sweet goodness that they sell there)

and other businesses sprinkled in between.

What I usually go for is Korean BBQ. It works like this: you sit at a special table with a fire pit in the middle. The waiter places hot coals into it with a well practiced movement. Every time I see that maneuver I think about how much their insurance must cost them. Then they bring you your choice of raw meat, seafood or vegetables and you proceed to grill it. You also get a ton of little side dishes, souses and very fresh lettuce leaves to wrap your grilled food in.

I really like food wrapped in lettuce. I even thought about opening a little street vendor cart selling lettuce wraps. Lettuce wraps in my opinion are much better than burgers. They are Atkins friendly too.

Korean BBQ is not extremely cheap – expect to pay $15-20 per dish (and even though you don’t get a lot of meat, combined with side dishes and lettuce it’s a filling meal). You also have to order at least two dishes to be seated at the grill table. I highly recommend marinated tongue.

Another unusual food that I tried there is raw beef. It’s very fresh and is served marinated and very cold. Great stuff.

Another Post from cubicle filled corridors of the Newscorp Building.

We tender this premium coffee for your enjoyment as a tribute to your good taste. It comes from the deadprogrammer’s collection to you 33.

Recently a commercial Bunn coffeemaker in our office kitchen was replaced with an automatic Keurig B2003 machine that uses K-cups. K-cups are a neat technology, but not suitable to good coffee preparation. Cffee from k-cups tastes like coffee prepared in athletic cups (because it gets very stale). On the other hand, conventional Bunn machine was actually very good, but we had the most foul prepackaged coffee. To this day I have one package of that coffee hanging on the wall of one cubicle. Check it out:

I new there was something weird in that coffee. “Milds”! What the hell are “milds”? Judging by taste it is probably tobacco. Or dried dog crap. But then, what else what did I expect from a company called “Mother-Parkers”? Hey, these motherparkers even have a website.

There is an OU symbol on the package. Milds must be kosher.

Box O’ Joy

I was always fascinated by the concept of a modern beer keg. Who invented it? Who could come up with such ingenious technology? Google is mum on the subject.

Wine sold in boxes is also an interesting approach to packaging beverages. But I’ve seen something even more bizarre in a local Dunkin Donuts. They sell brewed coffee in a box.

It’s called Box O’ Joe
.
The damn thing is huge. I think I’ll buy one as a decoration for my cubicle.

Steak ala Deadprogrammer

The previous poll showed that there is about the same amount of interest in all the things that I am planning to write about, so I am going to write these articles in no particular order.

So, here goes. Steak ala Deadprogrammer.

Since I am on the Atkins diet, I get to have a lot of steak. So I did a bit of research about dead cow and bull cookery and figured out a pretty decent way of making an almost perfect steak with the minimum of hassle and mess. It’s quick too.

Before reading Kitchen Confidential I used to order my stake well done. What stupidity it was. Me, a person who cancatch Jersey fish and make sashimi out of it, eat burnt steak? Craziness. A normal steak should be medium or medium rare.

There are three things you need to cook good steak. First, a piece of meat. Second, a cured cast iron frying pan. Third, tongs to turn meat over. Fourth.. You need four things to cood a good steak. Fourth, you need a meat thermometer.

The meat part is usually not tricky. I like Rib Eye steak from my favorite Italian store. There is this awesome tip that I learned from Tog about how to buy $10/lb steak for $1.69/lb, but I could never find that particular cut at my local Key Food. That tip isn’t very usable. Hah, get it? Not usable.

The frying pan must be heavy, well seasoned and be made of cast iron. There are a lot of sites extolling the virtues of cast iron pans, so I am not going to write about that. I have a ridiculously expensive Le Creuset pan, but that’s absolutely not necessary. A good heavy 15 dollar pan will do. Just remember, a Teflon coated pan is absolutely no good for frying steaks.

Cooking tongs you probably have already. Now, onto the meat thermometer. You see, the cheapo digital or analog thermometer is rather slow and imprecise. There is a fine line between a steak that is overdone and steak that is unsafe to eat. It’s possible to tell the doneness of a steak by cutting it, but it’s kind of messy. So my solution to this is getting a thermocouple — a digital lab thermometer. I don’t have one yet, but I am definitely going to purchase a Fluke 51 thermocouple with the K type probe. This is what Schomer uses for calibration of his espresso machines.

Cooking steak is simple. There are two steps. Searing and actually frying. Searing is rather simple. Turn the gas on full, and wait unstill the pan is very, very hot. I’ve heard something about checking by throwing salt into the pan and listening, but I know about that. Just wait till it’s very hot. While you are heating it up, cut off a bit of fat from the steak and grease the pan with it. It’s best to have the steak at room temperature (but I sometimes take it straight out of the fridge). Rub the steak with seasoning (or just with a bit of salt). Make sure that the steak is dry and plop it into the pan. Wait one minute and turn it around. After another minute take the steak off and turn off the gas. Let the pan cool down (this is important) and turn the burner to medium. Put the steak back and cook it while turning it over every few minutes.

Now, the only tricky part is figuring out how long to keep frying. The thermometer and Thermyâ„¢, the food safety mascot are your guides in this.

Rare Meat gives easily when touched, no juices appear on surface. 150° F.
Medium Meat feels firm but slightly springy, and juices begin to appear on the surface. 160° F.
Well Done Meat is covered with juices and does not yield to pressure (you ruined it) 170° F.

Now one last fancy shmancy thing that you can do. It’s called deglazing. Basically, after you are done with the steak, splash some alcohol and add some butter to the pan and swirl it around with a wooden spoon. Alcohol will dissolve the gunk that is stuck to the pan, and together with butter will make awesome souse which you can pour over the steak or serve in a little dish. This will also make the pan much easier to wash.

Enjoy.

My Investment Strategery or Watch Out, Warren Buffet

My investments remind me of this Seinfeld’s monologue :

“I’m not an investor. People always tell me, you should have your money working for you. I’ve decided I’ll do the work. I’m gonna let the money relax. You know what I mean? ‘Cause you send your money out there – working for you – a lot of times, it gets fired. You go back there, “What happened? I had my money. It was here, it was working for me.” “Yeah, I remember your money. Showing up late. Taking time off. We had to let him go.” “

The first stock that I ever bought was of a now defunct company called Molecular Biosystems that traded under the ticker symbol MB. Their only product was a special contrast agent for CAT scans or something like that. I bought the stock because of the name. It seemed cool. All scientific and such. And just two letters. I think the return on investment was something like -50%. I don’t remember.

Since then I’ve read a bunch of investment books, and was very impressed with Warren Buffet’s investment strategies. I decided I’d buy only a few stocks of companies that I liked, knew and understood.

The list came down to 4 companies. Palm [PALM] (actually 3COM when I bought it and later, after I’ve got PALM shares after the split I bought Handspring [HAND]), Gemstar[GMSTE] (I bought TV Guide shares, they were later converted to GMST shares), Krispy Kreme Donuts [KKD] and Berkshire Hathaway [BRKB].

Out of the four, I invested in 2. Palm and Gemstar. And here’s how I did:

Interestingly enough, at some point, when I was down about 15% (after being up 70%) I considered selling all the stocks and buying a La Marzocco instead. I didn’t.

Thank You, Corporate Masters!

This is so amazingly cool. Ooooh.

Well, it turns out that the whole third floor of the Newscorp Building has been turned into the News Club which is open to the employees of all Newscorp companies. It consists of a number of conference rooms and classrooms, a gym and an espresso bar! They have a pretty decent superautomatic machine. The coffee is Moka D’oro (check out the logo on the site), which is no Espresso Vivache by a long shot. From packaged brands Illy and Lavazza are much better than it too. But it’s still a passable brand. And the barrista is keeping the machine very clean. And they serve espresso in porcelain cups. And it costs one dollar!!!

The gym is $5 a week. Woooo! I am joining.

See, and I was just complaining about how there was no club I could go to. News Club rocks! Laptop ports, papers from all over the world on the tables, view of Radio City Music Hall. I don’t want to go home to my dumpy apartment.

You know, those four espressos that I’ve had there today boosted my morale much better than Team Newscorp yacht.

Aye, Mr Starbuck. Ai-ai-ai-ya-i.

I’ve pretty much settled into a way of working with dead tree books. It works as follows: I carry a pack of tiny little post-its in my pocket. When I find an interesting quote I put a postit on the edge of the page. Later I scan the text of interest to me with my c-pen.
I’ll be posting interesting snippets in my journal for your amusement.

Right now I am reading a books about Starbucks Coffee Corp. called “Pour Your Heart into It : How Starbucks Built a Company One Cup at a Time“.

The author, Howard Schultz tells his rags to riches story. He talks about his father not being a good provider when he was little and how he made it big. He puts the emphasis on how he tried to make Starbucks a company that would treat people like his father better. I also have to cringe every time he mentions coffee quality and “romance” of Starbucks stores.

But sometimes it gets just really hilarious:

About his wife :
“Sheri was on the rise in her career, working for an Italian furniture maker as a designer and marketer. She painted our walls light salmon and began to use her professional skills to create a home in our loft-style space. “

About his friend:
“We had a great life, A few years later, Harold introduced me to his nephew, a rising jazz saxophonist known as Kenny G. We were two young men, each aspiring to make a mark in different fields, and our friendship grew as we faced similar kinds of challenges. Kenny eventually invested in the business, too, and even played at employee events and per- formed benefit concerts at our plant and market openings. His music became a part of the culture of the company. “

Also interesting is that William H. Gates II, William H. Gates III’s dad, helped Schultz fight some legal battles.