Bluecheese Burgers and 555 ICs

16.55.08 - Mark

Ah, the combination of technology and food.

Well sortof. After dusting off my Canon S3is for it's timelapse feature for Inkinga few weeks ago, and then in the same post complaining about not getting anything faster than 1 shot a minute out of it, I decided to try and make the 555 IC based camera trigger.
Homemade Timelapse Trigger
The version I build was covered in MAKE Magazine Issue 15, as well as a bit more detailed on it's Instructables page. When I described it as "crude" in the Inking rant, I was surprisingly accurate.

While I tried to follow the schematics exactly the first two attempts (the first soldering, the second by breadboarding) I still wasn't getting a working device. Perhaps by my mistakes, but perhaps by design flaws. However after going over it's comments on instructables, I managed to hack together a working solution as well as a couple upgrades to the original design. While it's a bit tempting to document my changes, I'll hold off until I either debug it or create another version.

However, after assembling the components, and shoehorning it into an altoids-esqe case, I wanted to use it. While I've come close to using it a few times over the last week or so, I finally used it last night when I made some Bluecheese Burgers.

The photo rate was about 1 exposure every 9 seconds, Canon XSi camera on tripod, lens set on manual focus but camera shooting in Program mode. I turned off the trigger a couple times (like when the burgers were on the grill) but the whole series works pretty well. And since it's food, written ingredients and instructions are included (both here and in the video)

Bluecheese Burgers

2 lbs Hamburger (85/15 lean or better)
1/8 teaspoon Ground Cayenne Red Pepper
1/4 teaspoon Ground Cumin
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon freshly milled Black Pepper
2-3 oz. Crumbled Bluecheese
Hot Grill
(All measurements approximate - Cook to your taste, not mine)

Mix all spices and hamburger together.
Divide hamburger and form 8 thin paddies.
Put crumbled blue cheese onto 4 paddies, leaving open space on the edges.
Place remaining paddies onto the blue cheese piles and "seal" the edges of the two paddies together.
Cook burgers on the grill to taste. Roughly 7-8 minutes per side for Medium

Bluecheese Burgers are great on their own, but I prefer them with some Red Onion, slice of Tomato, some Lettus, and a bit of Mayo, but enjoy it however you want to.

Bluecheese Burger Timelapse (2MB 320 x 480 H.264 Quicktime)

Creative Commons LicenseThis work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License.

Link | 1 Comments |


What to do with a melted pint of Ben and Jerry's

23.39.16 - Mark

Last week the freezer died, or rather a fan cooling the compressor died, the compressor overheated, and the damn thing died, and about 18 hours later it got noticed. More than long enough for the ~4 pints of Ben and Jerry ice cream to melt, and I'm one of those people who hates refrozen ice cream, the texture just goes down the drain, which is what most of the other food in the freezer did.
Ben and Jerry's Neopolitan Dynamite - yum
However, a pint of Ben and Jerry's costs something like $3.50 and as much as I don't like refrozen ice cream, I don't want to throw out $12 bucks of ice cream, so it went back into a freezer waiting for a good idea, or overwhelming cravings to strike.

I think one pint disappeared to the later but tonight's victim was to a very good idea - milkshakes. As expensive as Ben and Jerry's is, it's not my first pick for milkshakes, but it's a great use for a refrozen pint.

I microwaved the ice cream for a few seconds to loosen it up, just to the point where it slid out of the container easily, however I might heat it up a bit longer in the future, just to the point of being soft so the blender doesn't have to work so much. Second add milk, blend until smooth and enjoy.

As for the taste, I'm going to have to explore other flavor combos with generic ice cream. Cherry / Brownie milkshakes are very good.

Link | 0 Comments |