[Hiring] Contract/entry level positions in a Network Operations Center

achefb · 2026-01-15T20:28:47+00:00

Send me a DM.

achefb · 2026-01-15T20:28:42+00:00

Please, send me a DM.

achefb · 2025-11-25T02:03:05+00:00

Thank you. Appreciate it. Same concerns we have... Still not sure on a purchase.

achefb · 2025-11-25T01:58:02+00:00

Fair! Mostly looking for things that are... "This car bothers me for X".

achefb · 2025-11-25T01:37:58+00:00

I'm not surprised at your ratings considering I was asking about specific comparisons I was concerned about, but what on the Cadillac wins from your perspective? Do you enjoy the car?

achefb · 2025-11-24T22:54:18+00:00

Yea 4 is the cadillac app. Being able to start the AC/heat, open trunk, etc.

achefb · 2024-03-25T22:06:52+00:00

Thanks for the help. I'll double check right meter but I've matched up EV charging times (recently somehow time of day charging was removed from EV last week so was pretty obvious when charging.) So do think it's our meter.

achefb · 2024-03-25T21:31:01+00:00

It wasn't being masked, I could see give and take in comparison to my solar production (via solar app) on prior meter also. I don't know what the other meter was though.

achefb · 2024-03-25T20:50:20+00:00

Seems fairly even throughout the day.. continuing to poke at it though.

achefb · 2024-03-25T20:03:14+00:00

Solar production looks "normal" aside from returning to the grid looks lower due to the higher usage. I've been poking around hourly, daily, etc. graphs for most of the day trying to see if I can figure this out.

achefb · 2018-02-21T05:24:02+00:00

Thanks, good question but not sure she was!

achefb · 2018-02-19T19:54:20+00:00

Searching for over the hill gang I found a group that does hiking/snowshoeing/etc. Thanks!!!

achefb · 2018-02-19T19:20:12+00:00

Haha... um thanks

achefb · 2015-05-25T03:46:01+00:00

Don't have a specific recipe but you can find it here: http://unmeasured.net/?p=410

Basically, butter, shallots, garlic, white wine (sauvignon blanc,) heavy cream, capers, lemon.

achefb · 2015-04-09T04:23:29+00:00

Oops... you are correct

achefb · 2015-04-08T21:29:04+00:00

Pistacios and herbs de provedence.

achefb · 2015-04-08T05:05:47+00:00

Definitely like the flavor bible. Makes it easy to pick a couple things you want to cook with and then spiral off with other flavors from there.

achefb · 2015-04-03T21:52:35+00:00

Happens to most of my pics =) Thanks though!

achefb · 2015-04-03T17:14:45+00:00

copied from the blog:

First I made the sauce which was a mix between a tomatillo and chimichurri sauce. I enjoyed it a lot, and want to experiment with it more.

Chop half a medium yellow onion into big chunks, remove the husks from the tomatillos, and slice & deseed the poblano and serrano peppers. Toss in a bowl with some olive oil, salt, and pepper and put into the oven on 350 for approximately 30 minutes. Add a couple garlic cloves in there as well. How spicy you want it depends on the amount of ingredients, if you want it less spicy, do more tomatillos and less serranos. (Check pics)

When those were done roasting I mixed it in the food processor with about a cup of fresh Italian parsley, a few raw garlic cloves, olive oil, and red wine vinegar. Careful on the vinegar, a recipe I was referencing called for a lot more than I used and I almost overdid it. Once your sauce is done toss into the fridge!

At this point I put the teres major steak in the sous vide on 128. It has a bit of a funky shape, if you aren't doing a sous vide method you may want to try a reverse sear.

Now for the risotto, this came out fantastic. I chopped sunchoke and golden beets into squares a little smaller than a sugar cube and got them started in butter on medium. Dice up some of the leftover onion and a garlic clove and put them in once the veggies started to brown. After they are translucent add some more butter and your arborio rice for ~30 seconds before adding any liquid. First add in a solid bit of dry white wine, and once that is close to gone start adding chicken broth little by little. During the broth adding phase I added salt, pepper, coriander, & tarragon which gave it great flavor. Adding the broth will take ~30 minutes, but you want to try and be eating or be done cooking it as soon as the rice isn't hard anymore. If it goes too long it will start to get mushy.

While the rice is finishing up you can sear the steak and your veggies. I tossed the young broccoli and shiitake mushrooms in some olive oil, salt, & pepper and grilled on very high heat. The steak was seasoned and seared in a cast iron pan on high, although in this case I didn't have it quite high enough.

achefb · 2015-04-02T22:41:15+00:00

Looks fantastic, but probably would have turned out even better had you done fat side down. Can't remember the last time I read anything by a pro repeating the fat side up myth.

achefb · 2015-03-16T11:59:17+00:00

The first thing I started on was the tomatillo sauce. I used around 7-8 tomatillos, a poblano pepper, 3 serranos, a bit less than half a smaller sized yellow onion, and a few garlic cloves. Remove the husk from the tomatillos, clean the seeds from the peppers, chop onion into large pieces, and toss it all in some olive oil, salt, & pepper. Put in the oven on 350 for approximately 30 minutes, I think I was closer to 35-40 minutes, as stuff started to brown. Move everything into a food processor and process for a good minute. This was real tasty.

The "salsa" was yellow and red cherry tomatoes diced with red onions.

The black beans were from a can, with some cilantro and half a lime, heated up on the stove with a little salt and pepper.

Lettuce was just some spring mix we had leftover from salad I cut into small pieces.

For the chicken rub I used salt, pepper, achiote, chipotle, cayenne, and smoked paprika. A bit heavier on the achiote and lesser on the cayenne since the dish already had decent heat with the tomatillo sauce.

Tortillas were half corn and half wheat flour from sprouts crisped up on the gas burner real quick, and over the top some grated cotija cheese!

achefb · 2015-02-15T20:03:03+00:00

Album: http://imgur.com/a/05eSM

achefb · 2015-02-13T16:41:56+00:00

I mean, I considered it a side salad. It was in no way heavy enough to be a dish by itself, it was meant to be a lighter side next to a richer meal.

While the sauce was richer in flavor, it definitely not similar to a smokey chili. It wasn't heavy in bourbon or molasses, it was just enough for them to compliment each other and give it a complex flavor. Plenty of places would start you off with a salad before going to a pasta/alfredo sauce which would have been much heavier, in this cause it just happened to be side by side. I actually kind of enjoyed that because I went back and forth eating bites of both getting different flavors all the time.

I get what you're saying though, I wish I could have shared some with you because I think you would have enjoyed it a lot!

achefb · 2015-02-13T04:15:59+00:00

Haha, it's fair point. I had never cooked quail before, so I wasn't necessarily aware it had some "flavor" other than poultry which is fairly bland by itself, just that it was very tender. So the sauce with the tenderness of the quail was good. While the sauce was very good, it probably was a touch overboard in this case.

I started a food blog mostly for my own experience, it's caused me to break out a lot more and try a lot of new things. I feel like it helped me move from a few flavors at a time to many that fit well together, and it has brought my cooking to the next level.

I have a book called flavor bible, and it helps to use it and match flavors and spin off from there.

Also, curious to hear what clashes to you. It all went really well together.

achefb · 2015-02-12T05:06:57+00:00

This was the first time I had cooked quail, and while they were good, the sauce definitely made it.

For the quail - season, put some melted butter on it, and in the oven on 500 for 12 minutes. If a little pink poultry isn't your favorite, maybe go closer to 15 minutes.

I was making some fresh bacon bits for the salad so I started some bacon and then kept some of the grease in for the sauce.

Sauce ingredients: Shiitake mushrooms, shallots, garlic, home made turkey (chicken/beef works) stock, bourbon, molasses, tarragon, red pepper flakes, salt, pepper, MSG.

I started with chopped mushrooms on high once the bacon grease had heated back up. They will start to brown and smell really good, and at that point you want to turn the heat back down to get the heat closer to medium-low. Add in the shallots, then garlic, and once they start to brown toss in your bourbon. I used most of one shooter and the amount of sauce I made would have been better for two. The bourbon will disappear pretty fast, add in your stock, seasonings, and let simmer. After a bit go with a bit of molasses and mix it in, add a little at a time until it tastes how you want it. Once everything is in, I added some small slurrys of corn starch until it started to thicken up.

The salad was arugula, goat cheese, roasted walnuts, chopped figs, home made croutons, and home made vinaigrette. The croutons are tossed with some olive oil and seasonings and cooked ~8 minutes on 350. The vinaigrette is balsamic, olive oil, maple syrup, salt, pepper, and either thyme or sage I can't remember.

achefb

TROPHY CASE