Mack's Corner

This Week

Breaking in…

I was walking in to the office one day and I heard a guy tell somebody on the phone that his keys were locked in his truck, then he went outside and sat on the steps with his head in his hands. It's raining really hard, I didn't want to get all wet ….. OK,OK I thought, I'll go break in to his car. I went out to him. "locked your keys in the car?" .."yep" .. "want me to break in to it for you?" … "That would be great!" … ya,ya hope and everything, I'm going to get soaked, I had a really bad attitude …. "I'll go get my break in tools.". I've got break in tools because lot of people come to church and lock their keys in their car. We're in the rain, I'm working on it, and his wife drives up, little kid on her hip. Great, I think, she'll have keys. "Did you bring a key?" .. "nope that's the only one, that one in the truck". Then she says: "I love this church, they can do anything!!!".  Well that was it! I had no choice after that, no giving up, I had to open it, no matter what. A tornado could come, lightning could strike it, but I had to open that truck. Remember "they can do anything". My record on breaking in to cars is pretty good, I broke in to #170 last week and that's out of 170 tries. We had one guy that went to get a brick while we were trying to get his car open. We talked him in to going to church while he worked on it. Got to have patience. The biggest worry about breaking in to a car is getting the tool stuck in the door. It's sometimes easier to open the door than to get tool back out. I had one lady that was here from St Louis. I got her door open, but the tool went home with her. I asked her to send it back, but no luck so far. That was my "Z" tool. I've got a whole case of tools but the only ones I ever use are the "Z" tool, the "S" tool, the "Horseshoe" tool, and the wedges and the long reach tool. So Monday morning, in the rain, one hour later, I've got one "Horseshoe" tool stuck in the driver's side and one in the passenger side. The "S" tool never moves the pop-up button and it's looking iffy. My "Z" tool, the one that I need to open this car is in St Louis, and I'm so wet that I've got water squishing out of my shoes. But there is no way this truck is going to beat me! Time to bend some stuff. I made a homemade "Z" tool and had it open in about 2 minutes, it took another 20 minutes to get my other tools out of the doors. No big deal a victory is a victory. I think it was number 41. Ain't no stinking truck gon'a mess up my record. Remember she said "They can do anything!!!" 

God's like that:  He never promised things would go quick, he just promised we would get there. Never give up, try something different, never give up, try something else different, never give up, rest, go again, never give up. That's why pro boxers go 15 rounds, and baseball games are 9 innings, and tennis matches are 5 sets. It may seem long, but things change, people change their minds, and unexpected stuff happens. Ask God to help, he will. never give up!

Maybe I'll go bend some stuff, just to practice?


Cooking 220 - 2 pans, 2 burners, 20 minutes:

The greatest innovation in cooking in the last 20 years is Sous Vide. This is simply cooking meat or fish or anything by sealing it in a plastic bag and submerging it in water that is the same temperature that you want the meat to be. So for medium rare beef tenderloin you want it to be 127 degrees. To get it there you put it in 127 degree water for about an hour and it will be 127 degrees all the way through, edge to edge end to end, perfect!  Or if you want a perfect piece of salmon put it in 119 degree water for 30 min and bingo!!!  After the meat gets to the correct temp it done, it's cooked, but it's not brown. To get some some "Brown" on it you simply get an iron skillet (or any heavy skillet), get it real hot, add a little oil, then add your meat. 20 seconds on each side and you're done (a blowtorch works well too).

HERE'S THE REALLY COOL THING: Because your meat is in water that is exactly the perfect temp, it never over cooks the meat. It can stay in the water bath for hours (this doesn't work with fish or vegetables. Usually don't leave it in for more than 2 - 3 hours max). So say you had a Sous Vide machine (you can buy them on Amazon). You get up in the morning, take a nice steak, salt and pepper and a little olive oil. Put it in a ziplock bag and put it in the water. Set your temp to 127 degrees (perfect medium rare) and go to work. You get home that night, change clothes, go in the kitchen and put an iron skillet on the burner. When it gets hot, you add some oil, pull your steak out of the water, and out of the ziplock bag and lay it in the hot skillet. Count to 20. turn it over, count to 20, take it out You now have a perfect steak and I really mean perfect, as good and any Restaurant in the world. A steak like this would cost you $40 - $80 in any New York Restaurant. You paid $12 for it at Charlie's meat market. Even better: Suppose you had to work late or you decided to have dinner with some of your friends instead of going home. No big deal. You steak is still perfect and it will still be perfect tomorrow!!!! Is that cool or what?     

You can do everything in the recipe below but the main thing I want you to see is how they do the Sous Vide .. A simpler recipe = 2 pieces of salmon, salt, pepper, olive oil. Then do steps 4,5,6… I had this exact thing for dinner last night, and I made steaks for 20 people (ConeHead dinner) last week. I have a "Sous Vide Supreme", soon I will have 2. Corn poached in butter at 185 for 45 min may be the best thing I've ever tasted.

Here's a recipe from the New York Times:

Hazelnut and Coriander Spiced Sous-Vide Salmon

Adapted from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold, Chris Young and Maxime Bilet

Time: 1 hour

1/2 cup hazelnuts

2 1/2 tablespoons coriander seeds

5 tablespoons toasted sesame seeds

2 tablespoons dried chamomile blossoms or contents of chamomile tea bags

2 1/2 teaspoons ground ginger

Kosher salt and black pepper

10 salmon fillets, 1 inch thick, about 1/4 pound each

1/4 cup extra-virgin olive oil

8 tablespoons unsalted butter.

1. Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.

2. In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.

3. Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.

4. Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.

5. Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.

6. Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.

7. Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.

If you have a sous vide machine then you don't have to worry about the water temp, the machine does that for you. Set it and go watch TV.


How about saving a kid's life!!

When you give Platelets it's like giving St Jude $700 - $1000. If we don't give them, they have to buy them.

Giving Platelets is like giving blood, it just takes longer (1 1/2 hours) and you get all of your blood back (so you can do it every week if you want) . I know it's a long trip to go all the way down to St Jude, but you may be saving a kid's life . plus you get to watch a movie while you're there. Call Kim at 901.595.2024 and she'll setup an appointment and treat you like family. Just tell her you're from Hope.

Directions: From Poplar, turn north on Third Street, then right on Lauderdale/Jackson Ave (first right after you go under the expressway). Enter through the north guard gate (you'll see the Danny Thomas Pavilion. Gold top).

Tell the guard at the gate that you are here to donate blood. The guard will instruct you where to park. You will then enter the hospital by the red side door closest to the blood donor parking lot. The Blood Donor Center is in the southwest corner of the hospital on the ground floor.

Appointment times are generally available Monday through Friday from 8:00am to 4:00pm. Except on Tuesdays they start at 9:15am.

See you this weekend. Bring a friend. It's going to be great!!!



Posted by Mack Oates at 9:23 AM