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It's like meat Jello.
Feb. 13th, 2010 09:23 pm
I have finally decided on and purchased a netbook. This is the one I ended up getting, at Newegg. I basically had to decide between that one and an Acer from Walmart. The latter was $50 more, but had the latest processor and a battery that lasted up to 8 hours. The one I got had the benefit of being pink and lighter (2.3 pounds!), but of course that's at the cost of a smaller battery, which only lasts up to 3 hours. Since I plan to use it mostly in places where I can plug it in, though, I decided it was an OK trade off for me. My dad is going to send me a spare 1gb RAM module so that I can run the machine at its max 2gb RAM. He's sent me like 5 different emails with links to YouTube videos and other written instructions on how to install it. I keep telling him I have it under control (I have built my own computer before, after all), but his latest email is like, "Since I may have given many and confusing pointers on how to install a memory module for your netbook, I thought I would recap them to make them clearer..." It's like 2 pages long. I wonder where I get my anal tendencies from.
It will be sweet though, once I have it and have the extra RAM safely installed... now I can write in bed! Like my![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
dgficexchange story! And since it's running Windows XP, I may just keep it that way so that I can update my Shuffle on it (which I can't do on my Vista machine)!
The demi glace went well, in theory. It came out as I expected it to, but I haven't used any of it yet so I'm not 100% sure it's exactly right. Basically, I roasted the veal bones with some veggies, simmered the bones/veggies with some tomato paste for 20 hours, strained the resulting broth and stuck it in the fridge, put the bones back in the stockpot with fresh veggies and simmered another 20 hours to make veal stock, got rid of the fat from the first batch, put the original stock into another pot and reduced it to about 1 1/2 cups, ladled that into 2 ice cube trays, placed the trays into the fridge to make solid Jello-like cubes, then popped them out into freezer bags and stuck them into the freezer. The result is super-concentrated stock that I can use like boullion when I need it. I tasted a bit of the demi glace when it was in liquid form, and wow, is it super meaty in flavor (and sticky). Anyway, so from those 10 pounds of veal bones I ended up with 1 1/2 cups-ish of demi glace, and about 9 cups of veal stock. Which I think is pretty neat. Takes a long damn time, though.
Watched The Hurt Locker, which was good but not SUPER great or anything. It was a decent military film, a la Black Hawk Down. Don't know why it's getting such accolades, other than because Kathryn Bigelow is female. I mean, totally good for her and everything, but it wasn't like it was super visionary or stood out as being a really finely crafted film or anything. Maybe I just don't understand directing.
Well, as I suspected I don't really like the new work situation with the cubicles. I feel really self conscious about anything I do on my computer that's not work related, which does not help with stress levels. However, the good thing about having to be THERE way more often than I usually am is that it's forcing me not to be as much of a hermit, which I've realized is kind of a problem. I need a lot of me time, but maybe I have too much of it. I know other hermits out there can probably relate...
It will be sweet though, once I have it and have the extra RAM safely installed... now I can write in bed! Like my
dgficexchange story! And since it's running Windows XP, I may just keep it that way so that I can update my Shuffle on it (which I can't do on my Vista machine)!The demi glace went well, in theory. It came out as I expected it to, but I haven't used any of it yet so I'm not 100% sure it's exactly right. Basically, I roasted the veal bones with some veggies, simmered the bones/veggies with some tomato paste for 20 hours, strained the resulting broth and stuck it in the fridge, put the bones back in the stockpot with fresh veggies and simmered another 20 hours to make veal stock, got rid of the fat from the first batch, put the original stock into another pot and reduced it to about 1 1/2 cups, ladled that into 2 ice cube trays, placed the trays into the fridge to make solid Jello-like cubes, then popped them out into freezer bags and stuck them into the freezer. The result is super-concentrated stock that I can use like boullion when I need it. I tasted a bit of the demi glace when it was in liquid form, and wow, is it super meaty in flavor (and sticky). Anyway, so from those 10 pounds of veal bones I ended up with 1 1/2 cups-ish of demi glace, and about 9 cups of veal stock. Which I think is pretty neat. Takes a long damn time, though.
Watched The Hurt Locker, which was good but not SUPER great or anything. It was a decent military film, a la Black Hawk Down. Don't know why it's getting such accolades, other than because Kathryn Bigelow is female. I mean, totally good for her and everything, but it wasn't like it was super visionary or stood out as being a really finely crafted film or anything. Maybe I just don't understand directing.
Well, as I suspected I don't really like the new work situation with the cubicles. I feel really self conscious about anything I do on my computer that's not work related, which does not help with stress levels. However, the good thing about having to be THERE way more often than I usually am is that it's forcing me not to be as much of a hermit, which I've realized is kind of a problem. I need a lot of me time, but maybe I have too much of it. I know other hermits out there can probably relate...
