Jim's Posterous - Stuff I Find Interesting

@schneidermike here's my day 30 mo... up close and personal.

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Posted November 30, 2009

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#movember update for Sunday 11/29

Any amount appreciated.

http://us.movember.com/mospace/232793

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Posted November 29, 2009

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Fun at the Children's Museum

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Posted November 28, 2009

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Prepping onions for traditional creamed onions.

We're having the big traditional Thanksgiving tomorrow, so we're prepping some onions... with swim goggles.

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Posted November 26, 2009

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Got a batch of No Knead Bread started earlier today (recipe).

This may not look like much, but with a little time and TLC it's an amazing loaf of bread. See this post from last year (with pics) for a look ahead.

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

(via the NYTimes)

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Posted November 25, 2009

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Holy smokes! Colonial Spirits in Acton (MA) is beer mecca. (ht @jpitkin)

I spent a little too much time just standing there drooling on the floor.

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Posted November 25, 2009

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Twitter is asking for feedback on new RT via a link on the web interface.

Feel free to copy/paste this text to make it simple for you to give them feedback...

Subject: New RT Functionality - Needs Improvement

Thanks for asking. There are three issues I have with the new RT.

1. I really don't like not being able to edit the existing tweet before it's sent to my followers. Often times it's the little additional info that makes me want to look at someone's RT.

2. Why confuse things and call it RT, when it's clearly very different than what the community calls RT. Create something new like ShareTweet (ST), which means fwd a tweet with no edits (if that's really what you want to do).

3. Make it so we can RT from any tweet within the web interface. Not being able to RT from a tweet in a list is lame.

I really hope you're listening.

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Posted November 23, 2009

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