Instant-Pot BBQ Soy Curls

Here’s a make-it-up-as-you-go “recipe” for making a batch of BBQ soy curls in an Instant-Pot. I’d be calling this “fake-meat candy,” as it’s really, really freakin’ good. A previous attempt at this turned out a bit soggy (lesson learned: squeeze more water out of the Soy Curls) and a bit too vinegary (lesson learned: just go for a bottled BBQ sauce instead of using ketchup to make up the “sauce gap”).

  • Half bag of Butler Foods Soy Curls – it’s what I had on hand…
  • Half a bottle of your favorite BBQ sauce – in my case, it was the inexpensive Whole Foods non-organic variety – not necessarily “my favorite,” but it worked!
  • 2 tablespoons of Liquid Smoke
  • 2 tablespoons of Soy Sauce
  • 1 tablespoon of salt

Soak the Soy Curls in water, add the Liquid Smoke, Soy Sauce, and salt. Stir and let it sit for about 10 minutes. Crank up the Instant-Pot in Saute mode for about 3 minutes. Drain the Soy Curls, gently squeeze some more of the water out of it, and chuck it in the Instant-Pot. Add the BBQ sauce, stir, close the lid, and cook on high pressure manual mode set for 5 minutes. Sure, most of the house smells like fake smoke, but it’s fake meat, so there’s that.

Medicine Cabinet Pharmacy

The website for an independent pharmacy in Southfield, Michigan, originally developed by InboundRx. I’ve made code changes to the custom WordPress template via forked GitHub repo and launched the site on GoDaddy’s hosted Linux server via Git pull. The client ended up making a literal last minute domain name change, so there was a bit of a fire drill to get the site back up and running, but hey, all in a day’s work!

Built with WordPress, PHP, CSS, GoDaddy Linux server/SSH.

Live site: http://www.mcspecialtypharmacy.com

Repository: https://github.com/eeronomicon/medicine-cabinet-wp-site

Broadcasting Live from the Baker Building and Transmitting from the Radio Room

For today’s off-the-books, unintentionally extended edition of Turtles Have Short Legs on Freeform Portland, I chucked out the show description and played two hours of “songs with bridges,” (mostly) guitar(-based) pop. That said, there was no 6PM DJ, so the extra hour went more along the lines of the prog/folk/kosmische/krautrock that the show was supposed to feature. Continue reading “Broadcasting Live from the Baker Building and Transmitting from the Radio Room”

Pignolocchio?

A nice and easy and tasty vegetarian dish that I’d learned to make, thanks to my better half:

1 (16-ounce) package vacuum-packed gnocchi
2 tablespoons butter
2 tablespoons pine nuts
2 garlic cloves, minced
1 (10-ounce) package fresh spinach, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) finely shredded Parmesan cheese

  1. Cook gnocchi according to package directions, omitting salt and fat; drain.
  2. Heat butter in a large nonstick skillet over medium heat.
  3. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.
  4. Add garlic to pan; cook 1 minute.
  5. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly.
  6. Stir in salt and pepper. Sprinkle with Parmesan cheese.

If you time it right, you could have the gnocchi go right from the pot into the pan. Not sure if that necessarily makes anything taste better, but it’s a rudimentary exercise in managing concurrent parallel processes.

Eight Days and Thirty-Seven Commits Later

And I have myself a custom WordPress theme, created almost from scratch. Well, almost a complete custom WP theme. I’m still working on it. Yeah, yeah, WordPress, blah, blah, it’s everywhere, it’s stupid simple, it’s not what the cool kids do… or so they say! I’d spent the closing months of 2016 learning how to customize Drupal, which by consensus is the more sophisticated sibling of WordPress in the CMS family, yet I kept thinking to myself, “I gotta spend time with WordPress!” Continue reading “Eight Days and Thirty-Seven Commits Later”

KFFP-LP FM Freeform Portland

Freeform Portland

Freeform Portland (KFFP LP 90.3 FM) is an all-volunteer run low-power FM radio station broadcasting and streaming from a cozy little studio on the north side of PDX (within a stone’s throw of its big sister, Xray FM). I’ve been helping with the maintenance, support, and ongoing development of Freeform’s online apps – website, email, an on-air log, wiki, etc. – doing everything from troubleshooting, account maintenance, domain and email migration, and a bit of coding to boot (e.g., fixing non-functioning stream links, addressing API timeouts from the DJ playlist tool, expanding the on-air log data for royalties reporting).

Built with WordPress and a bit of jQuery to pull DJ playlist info for the radio show pages and for SoundExchange royalties reporting.

Live site: http://www.freeformportland.org/

Repository: https://github.com/freeform-portland/kffp-website

Slow Cooker, Crock Pot, and Instant-Pot!

Joining the Instant-Pot Cult

I’d kinda gotten into cooking with a Crock Pot, thanks to having to make batches of chili for pot luck meals, but the “slow” part of the slow cooker never sat well with me. I guess there is a poetic, domestic pacing to having a meal cook itself over 8+ hours, but I’d never been terribly happy with the results, at least from my own attempts at all-day simmers. I’m not sure how I finally got around to ordering an Instant-Pot, but I’m glad I did. It’s an easy and fast way of making a small repertoire of vegetarian goodness at home.

While I’m a voracious meat eater, I prefer not to cook meat at home. No idea why. Anyway, here are some very easy recipes.

Pasta Faux-lognese

A vegan alternative to the ground meat pasta sauce:

  • 1 cup Bob’s Red Mill Textured Vegetable Protein
  • 1 jar of good marinara sauce
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 small can tomato paste
  • 1/2 cup of water

Dice the onion and sautee it in the Instant-Pot with the olive oil until translucent. Add all other ingredients, stir a bit, and cook on the “Soup” setting for 5 minutes. Serve over pasta. Or over polenta.

Vegan Chili
  • 1 cup Bob’s Red Mill Textured Vegetable Protein
  • 1 package of Wick Fowler’s 2 Alarm Chili Mix
  • 1 medium can diced tomatoes
  • 1 medium can kidney beans
  • 1 medium can pinto beans
  • 1 large onion
  • 1 tablespoon olive oil

Dice and sautee the onion with olive oil for 2 minutes. Add all other ingredients (well, maybe hold off on the cayenne from the chili mix, and I use half the salt packet and none of the masa), stir a bit, and cook on the “Soup” setting for 5 minutes. Serve with anything that goes with chili.

Soy Curl Curry
  • 1/2 package Butler Foods Soy Curls
  • 1 tablespoon salt
  • 1 jar Indian Curry simmer sauce
  • 1 large onion
  • 2 tablespoons butter

Soak the soy curls in room temperature water, stir in salt, let it sit for 10 minutes. Chop and sautee onion with the butter for about 2 minutes. Drain and add the soy curls, sautee for another 2 minutes. Stir in the simmer sauce, and cook on the “Soup” setting for 3 minutes. Serve over rice.