Backing Up Is Hard To Do
After much deliberation I have decided to move on to the Apple world. Hopefully it'll be as good a compromise as I've dreamed it to be. It should come sometime this coming week. I got the 2.16GHz version mainly because of a better video card for me to run Volocity. I'm also planning on switching out the 4x Superdrive with a scavenged 8x SuperDrive (DVD+R DL/DVD±RW/CD-RW) from an G4 PowerBook. Whatever. It's the same drive that they have on the 17" version except Apple decided to be cheap and load the 15" MBPs with a 4x SuperDrive without DL capacity. Hopefully this doesn't violate my AppleCare. Mmmmmm... violate.
Now what to do with my data. The problem with using a PC in an 80% Mac environment is that I have to constantly siphon off my data from the lab computers onto my little PC notebook since I have to render them in Windows environment, otherwise I can't open it up later on or the images are corrupted. My little iBook just dies when I try to do anything remotely close to opening up Volocity. Heck, it takes me forever to use LaserGene. So I start backing up my data when I realize that my little computer doesn't have a RW drive.
...wow I just reread what I wrote and boy was that boring. Maybe I do have a problem with logorrhea as Pam pointed out during Sunday brunch.
Real Hamburgers
2 lb Ground Chuck
1 lb Ground Sirloin
3 Tbsp Steak Sauce (recommended: Crosse & Blackwell)
6 Egg Yolks
1 1/2 tsp Kosher Salt
3/4 tsp Freshly Ground Black Pepper
4 T Unsalted Butter (cut into 12 pieces)
12 hamburger buns
Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it.
Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil.
Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
I just came back from the BBQ where I made hamburgers for Kenny A's going-away party. I haven't made these burgers in a while so I was a bit apprehensive at making them for a group of people. Kenny had apparently bought the ground chuck already so I pretty much had to work with that. I was actually quite pleased that it was tender, moist and juicy. I think the little pat of butter I tucked in the patty helped keep it moist. The secret, of course was the A1 sauce (had to improvise with BBQ sauce) in the burger mixture.
Since I was planning on bringing the meat for the BBQ, I brought Tequilla instead from my Cinco de Mayo Enchiladas. And we all know the old adage: Where there's tequilla, there's margaritas. And I had margaritas, but unlike the last time I had them, this time I only ended up in bed with one person.
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And this is sad.