Tag: Winter

2023 Week 2 – 4% and Climbing

We’re 4% into the year, according to @year_progress on Twitter, and it’s really hard to believe how warm this winter has been. We had a cold snap around the holidays, but it should not be in the 40s in mid-January. We checked out a new restaurant this week and dug into the history of mid-century telecommunications.

Benyue (Formerly Lucky Lou) has opened in the former Houlihans at the Castleton Square mall. If you’ve visited Saraga’s original location on the west side, you might have noticed Lucky Lou next door. It’s an extremely popular Duim Sum restaurant and one of the only places to get Dim Sum in Indy.

I stopped by on a Sunday, and the place had a nice lunch crowd. The restaurant itself is quite large, and there is plenty of seating. I was immediately offered several types of hot tea ($1.50), and I chose Jasmine. It was quickly served in a pot that held a lot more than I was going to drink.

Not knowing the portions (quite generous, by the way), I ordered General Tso Chicken, BBQ Pork Steamed Buns, and Shrimp Shumai. Every dish was served hot and tasted fresh. General Tso had a lot of dried chillis, and they added a nice spicy heat to the dish. The steamed buns were light and airy with a delicious BBQ pork filling. Finally, the Shrimp Shumai were perfectly cooked and full of ground shrimp.

If you’re looking for a new place to try, I’d recommend checking out Benyue. Their menu is quite extensive, and you’re sure to find something you like.

You have most likely seen an AT&T Long Lines tower and might have even wondered what it was. In the 1950’s AT&T used these giant ratio towers with specialized “Horns” to relay telephone (and television) signals across the United States via microwave. Garrett Fuller has a great article detailing the use of the long-forgotten (and now abandoned) AT&T Long Lines system. I found the following video interesting as well.

2022 Week 3 – Settling in for the Winter

It’s the NFL Wild Card weekend, and there have been some great games played these past two days. But, unfortunately, the Colts blew their chance to go to the playoffs last weekend with an embarrassing loss to the Jacksonville Jaguars.

The only thing I like about the cold winter weather is the food we fix during that time. Comfort foods like casseroles, stews, and pot roasts seem to taste better when we’re stuck inside on a winter day. I just updated my Pot Roast recipe that’s been on the site for years to now include dried mushrooms (vs. fresh) and tomato paste. This adjustment resulted in a much more flavorful broth and some nice textures from the rehydrated fungi. If you end up trying the recipe, let me know what you think!

And finally, Marques Brownlee and his team took a Tesla, a Mustang Mach-E, and a gas car on a 1000 trip to see which car could make the trip the fastest. The results were interesting & show just much more infrastructure is needed to make (non-Tesla) electric cars viable.

Split Pea Soup with Ham

Even though we’ve had an incredibly mild winter I still can’t help but want some of the comfort foods that go along with this time of year.  This is a classic rendition of that childhood favorite (at least mine anyway).  It’s simple to prepare and any leftovers will freeze and reheat well.

Split Pea Soup w/ Ham

1 Pound dried split peas
1 Smoked ham hock
3 Tablespoons unsalted butter
1 Cup finely chopped yellow onions
1/2 Cup finely chopped celery
1/2 Cup finely chopped carrots
2 Teaspoons minced garlic
1 Pound Smithfield ham, chopped
1 Teaspoon salt
3/4 Teaspoon freshly ground black pepper
1/4 Teaspoon crushed red pepper flakes
8 Cups water
1 Bay leaf
2 Teaspoons fresh thyme

  • Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight.
  • Drain the peas and set aside.
  • Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the onions and cook, stirring, for 2 minutes.
  • Add the celery and carrots and cook, stirring, until just soft, about 3 minutes.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the ham hock and ham and cook, stirring, until beginning to brown.
  • Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes.
  • Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
  • Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately.

Optional – Top with homemade croutons and/or crumbled bacon!

 

Braised Short Ribs

It’s officially cold in the Hoosier State and that means I’m in the mood for hearty comfort food that makes the house smell incredible (and helps keep the winter blues at bay).  My wife and I had an incredible tasting menu at Pizzology last year (special New Years Eve event) and the Braised Short Ribs stood out to me more than everything else (although it was all very good).  After that meal I knew I had to try to replicate the dish and start serving it to the family on a semi-regular basis.

English Cut Short Ribs

There are two different types of Short Rib cuts.  The ribs can be separated and cut into short lengths (typically about 2 inches long), called an “English cut” or the “flanken cut” which is achieved by cutting across the bones (typically about 1/2 inch thick).  This recipe calls for the English Cut and will need 2 ribs per person.

Flanken Cut Short Ribs

Once reduced the cooking liquid can be thickened with a roux or served as is.  The ribs go very well with a starch such as mashed parsnips, or potatoes.

One of the most consistent source for English Style Short Ribs in Central Indiana has been The Fresh Market in Broad Ripple and Carmel.  Even if they don’t have them in the case just ask, they’ll most likely cut them fresh for you.

 Braised Short Ribs (serves 4)

1 bottle Cabernet Sauvignon (Spend around $10-12)
2 tablespoons vegetable oil
8 short ribs, trimmed
1 teaspoon black peppercorns, crushed
Flour, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, and split in half
2 medium carrots, peeled, and cut into 1-inch lengths
2 stalks celery, peeled, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
4 sprigs thyme
3 bay leaves
3 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper
Kosher Salt

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with flour and then when the oil is hot, place the ribs into the pot and sear for 3 to 4 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 6 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

Pour the sauce over the meat. Serve with vegetables of your choice.