Bwana Dave's Adventure Journal

The life and journey's of the Royal Cybernaut

Mid-Ohio Comic Con
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drzarron
Anyone going to Mid-Ohio Comic Con in October who has a room and looking for a roommate? Diana's looking.

iPhone App
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drzarron

Well, trying out the LJ app for IOS. Seems to do the business without the annoying ads and such from the website, we'll see how it goes.

Posted via LiveJournal app for iPhone.


"Falling Skies" Redux
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drzarron
If you'll recall, my initial reaction to "Falling Skies" wasn't favorable. And I stand by my reaction to the pilot.

But now I've caught up on the episodes and I will say as of this last episode it just might be going places. They have settled in and the story it firming up, the actors are settling into their characters. I still think they should have given us a little more of the back story to start with but as it evolves I'm more and more interested with what is going on.

So I'll keep watching and hoping the growth continues.

Falling Skies
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drzarron
So I watched the premier episode of TNT's new Sci-Fi drama, "Falling Skies". Now I will be giving it three episodes before I pass final judgement but my initial impression is "MEH". Dull, pointless, featuring a parade of character who seem to make one stupid move after another. Given the pedigree of the production staff I'm extremely disappointed by what I've seen so far.

Working With FROZEN Seafood
Death!
drzarron
PROJECT: EAT F'ING BETTER is progressing well. I'm now officially down 30lbs since the beginning of April. No, no big secret to how I'm doing it. Eating five small, 6 to 8 oz meals, cutting out fatty snacks, cutting out drinking calories, NOT switching over to "artificial" anything... No fake sugars, no fake fats.

As to food choices I'm not afraid of anything, though when you're only eat a few oz of food at a time, you don't want to fill up on lots of bread(ing) or rice or such. Eating a lot more tortillas rather than slices of bread, not avoiding bread and rolls, just eating them sparingly.

I'm eating a lot of clean proteins, especially seafood. Fish, shrimp, scallops are all excellent, lots of bang to the oz. Buying fresh is great, but I can only eat a small amount of it at a time so I portion it out and freeze it or buy it pre-frozen.

Of course, frozen seafood can be problematic. Freezing pushes a lot of water into the meat which can make it soggy and mushy, especially if you buy it frozen already.

But thanks to advice gleamed from Alton Brown the real secret to working with heavily frozen seafood is the microwave. Even if you're going to sear off, say a scallop, prepping it in the 'wave will give you great results.

The microwave excites and drive the water out of the meat, leaving flavor behind. BUT this also means if you're not careful you'll dry it out to shoe leather.

So, say with shrimp. Take your frozen shrimp, say six nice sized ones and toss them in a zip-lock bag. Roll the bag up with the top open to drive the air out then seal it up. Leave it rolled up and put in the microwave, top down. Zap it for three to four minutes, depending on your machine and watch it as it gets closer to three minutes. The back till slowly fill with steam and unroll (the rolling keeps the pressure against the meat). If the bag POPS, and it quite likely might, that's fine. It's like a pop-up timer, usually a good sign the cooking is done. If you're doing shrimp, you'll want to move it to the sink and run it under cold water for just a minute or so.

If you're doing this with scallops and want to sear them, watch them carefully and just as soon as they are defrosted all the way through, pull them out, pat them dry then sear them QUICKLY in a very hot pan.

Tilapia is a good fish for this method. Recently tried this to great results. Put the small cut of fish in the Zip-lock and cover it generously with your favorite salsa. Roll up the bag, and zap for three to four, till the bag inflates and fish feels soft and flaky. Move it into a plate. SOOO good.

You can add all sorts of things over the seafood before you zap them. Lemon, salt, pepper. Soy Sauce and Rice Wine Vinegar with minced onion and garlic is also GREAT.

Enjoy

X-Men: First Class -- Full Official Trailer
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drzarron


I'm liking the look and the casting but the fanboy in me is screaming. Come ON.. it can't be the Original X-Men without THE Original X-Men. I know I know, they used Scott and Jean and Bobby and Warren in the earlier movies...

Still be interesting to see Banshee and Havok and the Beast, before and after being Mama McCoy's Baby Blue Bouncing Boy.

RIP: Marty Burke
Death!
drzarron
Here's a little of Marty at his best

http://www.youtube.com/watch?v=9bXXtOr-O1M&feature=youtube_gdata_player

She Don't Like Firefly
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drzarron
Somethings you just can't live with

http://www.youtube.com/watch?v=zwrP05LEMFE&feature=youtube_gdata_player

"And Then There Were None."
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drzarron
Frank Buckles, the last surviving US WWI Vet has passes away, aged 110.

That leaves two, both in Britain, Claude Choules, aged 109 years (Last combat vet) and Florence Green, aged 110 years, (A combat nurse)

Wipe That Damned Duck Face Off Your Face
Death!
drzarron


I support this a great deal. Ladies, I don't care if you are stunningly beautiful, or powerful, or smart or talented, You Should NEVER EVER make this face! And you should NEVER EVER take a picture of yourself making this face. There is No One on Earth who looks in anyway attractive making the Damned Duck Face. So just QUIT IT.

http://antiduckface.com/

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