Category: Uncategorized

As a person who does NOT write songs, I can’t claim to have any special insight into the music world. But I still need to wonder how someone could even conceive writing this song.

Lyrics

It’s raining tacos
From out of the sky
Tacos
No need to ask why
Just open your mouth and close your eyes
It’s raining tacos! Raining tacos
Out in the street
Tacos
All you can eat
Lettuce and shell
Cheese and meat
It’s raining tacos! Yum Yum, Yum Yum Yumity Yum
It’s like a dream!!!
Yum Yum, Yum Yum Yumity Yum
Bring your sour cream!!! Shell
Meat
Lettuce Cheese
(Clap clap clap clap clap clap clap)
Shell
Meat Lettuce
Cheese
Shell Meat
Cheese Cheese Cheese Cheese Cheese
It’s raining tacos… (ohhoo)
Raining tacos. (ohhoo)
Raining Tacos!!! (ohhoo!!)
(It’s raining Tacos)
(Raining tacos)
(Raining tacos)
(Raining tacos)
Raining tacos (shell meat lettuce cheese)
Raining tacos (cheese cheese cheese cheese)
It’s raining…
(Raining tacos…)

My first purchase when I started to get serious about improving my cooking was to buy a high quality instant read thermometer.

This immediately improved my cooking by preventing me from having raw or (MUCH more likely) overcooked food.

If you sign up for their email list, you can get a great deal when they run specials.

https://www.thermoworks.com/Thermapen-Mk4

Just wanted to make sure everyone checks out their local library for all the “extras.” I was amazed to hear about all the activities and things you can borrow for free.

Laptops, SLR cameras, 3D Printers, Telescope, sewing machines, DVDs, Blue Rays, Board Games, Video Cameras…

Even though the taste doesn’t change much, no one likes to eat brown apples slices. So what to do?

Use this simple trick to keep them fresh looking for hours!

Mix 1 teaspoon of salt with 2 cups of water. Cut the apples and add them to the salt water for 10 minutes. Rinse. Easy!

Will keep the apples looking fresh for hours!

Once you heard it (a 1000 times) you will never forget it. Classic tune.

LYRICS

Baby shark, doo doo doo doo doo doo
Baby shark, doo doo doo doo doo doo
Baby shark, doo doo doo doo doo doo
Baby shark!Mommy shark, doo doo doo doo doo doo
Mommy shark, doo doo doo doo doo doo
Mommy shark, doo doo doo doo doo doo
Mommy shark!Daddy shark, doo doo doo doo doo doo
Daddy shark, doo doo doo doo doo doo
Daddy shark, doo doo doo doo doo doo
Daddy shark!Grandma shark, doo doo doo doo doo doo
Grandma shark, doo doo doo doo doo doo
Grandma shark, doo doo doo doo doo doo
Grandma shark!Grandpa shark, doo doo doo doo doo doo
Grandpa shark, doo doo doo doo doo doo
Grandpa shark, doo doo doo doo doo doo
Grandpa shark!Let’s go hunt, doo doo doo doo doo doo
Let’s go hunt, doo doo doo doo doo doo
Let’s go hunt, doo doo doo doo doo doo
Let’s go hunt!Run away, doo doo doo doo doo doo
Run away, doo doo doo doo doo doo
Run away, doo doo doo doo doo doo
Run away!Safe at last, doo doo doo doo doo doo
Safe at last, doo doo doo doo doo doo
Safe at last, doo doo doo doo doo doo
Safe at last!It’s the end, doo doo doo doo doo doo
It’s the end, doo doo doo doo doo doo
It’s the end, doo doo doo doo doo doo
It’s the end!

Not a huge fan of zucchini or squash but if you happen across some, this is a great recipe.

When in doubt, blast with heat!!

Ingredients

• 1 large zucchini, split in half lengthwise and cut into 1/4-inch slices
• 1 large summer squash, split in half lengthwise and cut into 1/4-inch slices
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 Serrano chili, minced
• 1 small shallot, minced
• 1 cup cherry tomatoes, split in half
• 1 tablespoon juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons minced fresh chives

Directions

1. Toss zucchini and squash with 1 1/2 tablespoons oil in a large bowl, making sure that no pieces are stuck together. Season with salt and pepper.
2. Heat remaining oil in a large cast iron or stainless steel skillet over high heat until lightly smoking.
3. Add zucchini and squash and spread in a single layer (or as close to a single layer as possible). Cook without moving until well browned on first side, about 1 1/2 minutes. Flip pieces with a thin metal spatula and continue to cook until browned on second side, about a minute longer.
4. Add chili, shallot, and tomatoes, and toss to combine. Cook, tossing and stirring gently with a wooden spoon until aromatic, about 30 seconds.
5. Add lemon juice, parsley, and chives. Toss to combine, season to taste with salt and pepper, and serve.

From my friends at: https://www.seriouseats.com/recipes/2014/09/print/east-sauteed-squash-zucchini-tomato-chilies-herbs-recipe.html

For those of you familiar with Sous Vide, you know that it means you will get perfectly cooked food every time. Aside from post sous vide processing, one of the biggest issues is deciding exactly what the best temperature for cooking each different type of food.

I am here to help.

Here are my recommended cooking temperatures. Times vary.

With the exception of steak depending on how you like yours cooked, just use these temperatures.

Asparagus: 185 °F

Steak: 131 °F (can use 125 – 145 °F) I like a nice red medium.

Halibut: 130 °F

Pork Tenderloin: 135 °F

Salmon: 118 °F

Shrimp: 135 °F

Cod: 132 °F

Scallops: 123 °F

Cheers!