Pollo en escabeche

I like a lot “atun en escabeche” but it is really difficult to find. And to make it, quite expensive… So during a conversation, a friend of mine, mentioned “pollo en escabeche” as vey tasty dish with similar flavour to “atun en escabeche”. So I decided to give it a go and find a recipe. This one looked very good.

Ingredients:

  • 400g chicken breast
  • 1 big onion sliced
  • 2 large carrots sliced
  • 3 cloves of garlic
    • 1 glass of white wine
    • 1 bay leaf
    • 15 pepper corns
    • 1 glass of vinegar (white wine, apple, etc)
    • 1 glass of water
    • salt + pepper

Process

  • Salt and pepper the chicken breasts.
  • Fry the chicken in a hot pan until golden outside. Put apart.
  • In the same pan, add the onions, carrots and garlic. Fry until soften, aprox 4-5 minutes.
  • Add glass of wine, bay leaf and pepper corns. Keep the high heat so the alcohol evaporates.
  • Then add the glass of vinegar and water.
  • Add the chicken back in.
  • Cook at high heat for 15 minutes so the liquid evaporates a bit and the chicken absorbs some juice.
  • Remove from the heat and pout the content of the pan into a glass dish.

Ready to eat!

Very easy, quick and tasty!

Brioche

After the positive experience with Babka, I wanted to try Brioche. I did all kneading by hand. All videos I have seen use a machine. It took me 1h aprox to do all kneading and adding the butter but it was so worth it to see that I was able to achieve a dough that stopped being sticky, smooth and glossy.

Ingredients:

  • 500g strong white flour
  • 12g fine sea salt
  • 30g caster sugar
  • 8g dry yeast
  • 6 eggs (1 egg aprox 50g)
  • 250g softened unsalted butter. Chopped in small cubes.
  • 1 egg yolk for glazing

Process:

  • Put flour, salt and sugar in a bowl and mix. Then add the yeast and mix well.
  • In another bowl, break all eggs, whisk them and then add them to the flour making a well in the center.
  • Mix all ingredientes with one hand, once it comes together, tip the dough on the work surface. Dont add any flour!
  • Use one hand for kneading and the other for the scraper.
  • With the heel of your hand, push the dough into the table and stretch and tear until it stops being sticky. Use the scrapper to get the dough together and clean your dirty hand. Aprox 10 minutes.
  • Let the dough rest 5 minutes
  • Now, add slowly the butter to the dough in small batches. I did 6 batches… So stretch the dough a bit and add some cubes of butter, try to “integrate” them in the dough with your dirty hand. Always keep the clean hand with the scraper. Then start to stretch/tear the dough. It will become a bit “wet” with the butter but will come together again, and will not stick to the surface after some minutes. It is amazing to see that happening. Repeat the process until all butter is added in the dough.
  • At the end, the dough should no sticky to the table, should be glossy, smooth and elastic.
  • Put the dough back in bowl. Cover and leave at room temperature for 2h or until has doubled in size.
  • Knock back the dough, cover again and put back in the fridge until next day.
  • Next day, line a tin with baking paper or grease it. I used a big tin. You can divide the dough in two if you have smaller tins.
  • Take the dough and divide in 3 pieces. Aprox 360g each. Round each piece gently. Then roll each piece a bit longer than your tin.
  • Time for the “plait”. Join the three ends together, then plait by lifting the middle strand and putting the right strand in the middle. The “lift” strand moves to the right and release it. Now lift again the middle strand, take the left strand and put in the middle. The “light” strand moves to the left side and release. Repeat again the same process, lift middle, move right, lift middle, move left. Until you dont have more to braid. Pinch the ends.
  • Place the brioche in the tin and leave to rise for 2h aprox or reaches the top of the tin.
  • Pre-heat the oven at 180C.
  • Glaze the brioche with the egg yolk.
  • Put the brioche in the oven and lightly spritz the oven with a water spray.
  • Bake for 20 minutes. Then remove from the tin and bake another 5 minutes or until golden brown.
  • Take from the oven and let it cool for a couple of minutes (if you can)

And really happy with the result!

As mentioned earlier, I was quite surprised that I managed again to tame an enriched dough. Still I can improve it:

  • I did 4 strands but I have realized that 3 is better and easier to braid…..
  • I should have used more egg yolk for the glaze.

Raspberry Bavarois

Ingredients for glaze:

  • 75g raspeberry puree
  • 75g stock syrup (37g sugar + 37g water)
  • 2 leaves of gelatine

Process for glaze:

  • Prepare the stock syrup. In a sauce pan, boil the water + sugar. Remove from heat.
  • Soak the gelatine leaves in cold water
  • Heat up the stock syrup and add the softened gelatine. Mix well.
  • Add the raspberry puree to the pan, whisk for 30sec, remove from heat and let it cool down.
  • Pour the glaze into the base of the plastic moulds.
  • Put in the fridge.

Ingredients for bavarois cream filling:

  • 125g raspberry puree
  • 50ml milk
  • 2 egg yolks
  • 15g caster sugar
  • 1.5 gelatine leaves
  • 75ml double cream

Process:

  • Heat lightly the raspberry and milk in a saucepan
  • In a bowl, whisk the egg yolks and sugar
  • Pour the boiling milk into the egg mix and whisk well.
  • Return the mix to the heat and stir for a minute or less. Doesnt have to thicken up!
  • Add the gelatine, mix well.
  • Remove from heat and sieve the mix, leave it to cool down.
  • Whisk the cream to soft picks
  • Fold the soft picks into the raspberry cream.
  • Pour the cream into the moulds and put back in the bridge for 30 minutes.
  • Presentation. Take the moulds from the bridge, to unmould, put the moulds into hot water for a couple of seconds. Then with a sharp knife, make a cut on the base of the mould. Decorate with some mint leaves, cream and fresh red berries.

Babka

This is a enriched dough that I tried some time ago but I wanted to test again. I find this kind of dough quite challenge as it is very messy kneading by hand, but, this time, somehow I managed to get a dough that was smooth, glossy and elastic! It took 45m aprox I think. This is a video to give an idea (although it uses a hand mixer…. I can’t find one with kneading by hand.)

Ingredients for dough

  • 275 strong white flour
  • 6g salt
  • 30g caster sugar
  • 2 medium eggs (75g)
  • 100g milk
  • 4g dry yeast (8g if fresh)
  • 100g butter

Ingredients for filling:

  • 100g dark chocolate
  • 50g butter
  • 1 egg
  • 50g caster sugar
  • 15g cocoa powder
  • eggs wash + flour for dusting

Ingredients for sugar glaze:

  • 100g sugar
  • 80g water

Process:

  • Put all ingredients apart from butter in a bowl. Mix all until combined
  • Tip the dough into a table, without flour, using a scraper with one hand and kneading with the other for 5 minutes. Very important, use one hand for kneading so at least one hand is “clean” and it uses the scrapper. Let the dough rest for 1 minute.
  • Add 1/3 of butter each time and knead until fully combined all butter. This can take a LONG time if doing by hand. I used constantly the scrapper because it was very messy and sticky the dough. Be patience and dont use flour, the dough, surprisingly will start forming gluten because the kneading and will be smooth and stop being so sticky.
  • Once the dough is smooth, glossy and elastic, put it in a bowl and let it prove until double in size. Cover it during that time.
  • Knock the dough and put back into the bowl and keep it in the fridge overnight.

Next day

  • Prepare two tins of 20-25cm long. Line them with baking paper.
  • Remove dough from the bridge. Place it in a lightly floured surface.
  • Prepare the chocolate filling. Melt the butter and chocolate at “bain marie”
  • In another bowl, mix egg, sugar and cocoa powder. Whisk until you get a smooth paste.
  • Add melted chocolate to the paste. Whisk until well combined. Keep in mind you will have to “spread” this mix in the dough, so you dont want something two “hard”.
  • With a floured rolling pin, roll the dough into a rectangle of aprox 40x45cm.
  • Spread the chocolate mix evenly over the dough. Leave 1-2 cm free in the edge nearest to you as we will seal the dough there.

  • Start rolling the dough from the farthest edge from you. Create a tight roll, moving towards you. The seal of the dough should be under side and the smooth side facing up.
  • Dust lightly the top of your dough and with a sharp knife, cut the dough in half lengthways to show the inner layers

  • Each half will be a babka. Form a U shape with each one. Staring with the right side, bring this over the left and place down, then repeat, bringing the right side over the left to form a basic plait.
  • Place each babka into a tin and let it prove for 1h (ie: put in a oven with ligh on and some boiling water to make humid)
  • Preheat the oven at 180C.
  • Eggwash the babkas and bake for 28-30 minutes or until golden brown.
  • Prepare the sugar glaze. Place the sugar and water in a saucepan at medium heat. Stir until sugar is disolved. Bring the mix to the boil, leave it to simmer for a couple of minutes until thickens a bit. Remove from the heat and leave to one side.
  • Remove the babkas from oven and brush with sugar glaze. This is very important to make the babka moist inside.
  • Let is cool down in the tin.

In general I was quite happy with the result.

Some improvements/mistakes:

  • My sacket of yeast was already open so I think it “lost” it strength because my dough and babka didnt really prove….
  • My chocolate spread was a bit too hard and couldnt spread properly, maybe adding a bit more egg to make it a bit more runny?

BTW, this blog is quite good for shaping.

The New Silk Road

I finished the second part of “The Silk Road” book. It is mainly focus between 2005-2009 and the Trump administration. It is a bit of the same but more up to date with the push from China to “build” the new silk roads and the challenges, like USA rejection. It shows all the chaos caused by Trump and how easy made the life of Russia, Iran, China etc. The same for using tariffs to stop trading as middle-long term, the other side is going to win. This reminds me the “Chip wars”. As well, there are countless examples of agreements for investment between countries of the Middle East and Asia. Something that, from a western point of view, we dont really have visibility or ignore plainly. The summary, based on the author, is the world center is moving to Asia although in EU/USA we dont want to believe it or look at it. I think it is time of opportunities but nothing is perfect. Personally, each empire lasts less and less so how much we will see of China as leader at some point.

BGP Add Path

Some weeks ago was asked some questions and I totally missed that BGP has a feature to advertise more paths than just the best path, that is the default behaviour. So I wanted to learn more about it. The RFC is here. It is good to understand the negotiation of the feature. I have search for other links that give you a bit more info about the implementation/design details. Because, reading the RFC, I didnt notice that this feature is for iBGP, like mentioned here.

Another feature I need to lab it up.

The Power Of Regret

Just the day before starting reading this book, I was in a place that at some point were putting the best hits of Edith Piaf (although I prefer this). Funny enough, the book nearly started referring to the song about “regrets”…. and how that is not a good advice.

One of the best sentences is “Feeling is for thinking” and “thinking is for doing”.

I dont believe in the absolute sentence of “no regrets” neither “being blocked by regrets”. At the end of the day, the virtue is in the middle as Aristotle said

BTW, ChatGPT confirms it 🙂

Aristotle's idea of virtue being the "middle ground" or the "golden mean" is discussed in his book "Nicomachean Ethics".

In Book II, Chapter 6, Aristotle writes: "Virtue, then, is a state of character concerned with choice, lying in a mean, i.e., the mean relative to us, this being determined by a rational principle, and by that principle by which the man of practical wisdom would determine it."

He goes on to explain that virtue is the mean between two vices, one of excess and one of deficiency, and that the right amount of any given quality or behavior depends on the situation and the individual involved.

Source: https://www.gutenberg.org/files/8438/8438-h/8438-h.htm#chap02

Regrets has to be a way to improve ourselves, to move forwards. All of us make mistakes, so deal with it.

I regret mainly my lack of balls with girls and not standing up for myself for many years. But I am trying to learn about it: girls, feelings, relationships, etc. I didnt know better neither so as most things, “learning on the job training”.

At some point, I felt the data provided was a bit “weak”. Based on “Calling bullshit” I thought the stats were not really representative for the whole world.

In general, I think the moral of the book has more impact in the western cultures based on most of the quotes from people. But as said, earlier, regret is something that makes us human, so very likely it will affect anybody wherever you are from.

The author divide regrets in four sections:

  • Foundation Regrets: family, education, work, health, money, etc
  • Boldness Regrets: fail to jump for the opportunity: chat with a girl, work abroad, trip to X place, etc
  • Moral Regrets: theft, infidelity, betrayal, etc
  • Connection Regrets: meaningful relationships, etc

For example, in most cases we regret “not doing things” than “doing something”. That lack of action comes from our nature of risk averse.

In summary, the book is easy and quick to read. And it is good reminder of what regret should be, look at the past, learn from it, and move to the future.

Bread Pudding / Apple Crumble

These are two recipes that wanted to do for some time but never had the chance. And now this week, both in one day. Go figure 🙂

Bread Pudding Ingredients:

  • 250ml milk
  • 300ml double cream
  • 1 tsp vanilla
  • 3 whole eggs + 1 egg yolk
  • 3 tbsp caster sugar
  • 8 slices aprox of stale bread (white bread or even better brioche!!!)
  • 50gr slightly salted butter, softened (need to spread it) + extra for greasing
  • 75g sultanas, currants or any other dried fruit
  • zest 1/2 lemon
  • 2 tbsp demenara sugar

Process:

  • Add the lemon zest to the dried fruit.
  • Make the custard. Heat the milk, cream and vanilla in a sauce pan, just below boiling point!
  • In parallel, whisk the eggs, yolk and sugar.
  • Slowly pour the warm milk into the egg mix, whisking constantly.
  • Lightly grease with butter an ovenproof dish.
  • Cut the crusts from the bread slices (if using white bread), then butter both sides of the bread and cut in triangles.
  • Deep the bread slices in the custard and spread them in the dish. Add some dried fruit between layers.
  • Pour more custard once you assembled all layers. Be sure it doesnt overflow!
  • Finish it with last layer of dried fruit and some demenara sugar.
  • Leave to soak for 30 minutes in the fridge.
  • Pre-heat oven at 180C
  • Bake for 35-40 minutes until golden brown and puffed-up.

Let it cool down and then you can slice it. You can present it with a bit of dust sugar on top and a touch of mint leaves. Use some leftover custard to serve!

Apple Crumble Ingredients:

  • 500gr aprox green apples, peeled, cored and sliced in aprox 1cm thick.
  • 1/2 lemon juice + 2 tbsp caster sugar
  • 2 tbsp caster sugar for cooking apples
  • 2 tbsp cinnamon for cooking apples
  • 175g plain flour
  • 110g golden caster sugar
  • 110g cold butter
  • pinch of salt
  • 1 tbsp oats
  • 1 tbsp demenara sugar

Process:

  • Pre-heat oven at 180C.
  • Toss the sliced apples into a bowl with the 2 tbsp sugar and lemon juice in a bowl with water so they dont get brown.
  • In another bowl, mix flour and sugar. Then rub the butter in the flour with your fingers until it looks like breadcrumbs. Shake the bowl and check there are no big bits in the surface
  • In a sauce pan, add the apples (drained), sugar and cinnamon. Fry until golden and bit soft. Remove from heat
  • Add apples into an ovenproof dish.
  • Pour the crumb mix on top of the apples. Dont over press, use a fork to spread out.
  • Sprinkle the oats and demenara sugar on top.
  • Bake for 35-40m, until top is golden and bubbly! Use a wooden stick to check the apples are soft before removing from oven.
  • Leave to cool down 10 minutes.

You can use some strawberries and mint for presentation. Plus some custard from earlier recipe.

All very tasty! The bread pudding was very tasty the day after. As well, some years ago I tried bread pudding and it was quite different from this one so I will try another recipe another day. It makes a difference the use of brioche 🙂 And somehow, it reminds me to the “pizza venetta”.

The apple crumble was good too. And you can use any fruit to be honest, so it is super flexible.

In general, these two recipes are super easy and quick. So no excuse to try them more often.

BGP Site of Origin (SoO)

SoO is something that I have read and I forget often so trying to stick it in my mind here. Found this link that I think it is quite good.

Definition:

Ensuring a loop-free network in particular multi-homed MPLS Layer 3 VPN sites. BGP SoO is a tag that is appended on BGP updates to allow a peer (PE) to mark a particular prefix as belonging to a particular site. 

In certain MPLS L3 VPN configurations, the BGP AS-Path may not provide the granularity needed to prevent a loop in the control-plane. For example when your CPEs in a site peers with PEs (multisite) from the SP using the same ASN, that means you need to use "allow-as in" in your CPEs. 

Scenario:

This scenario has two issues:

  • Suboptimal routing
  • Routing loop under failure.

Solution:

Configure a unique SoO code for each multihomed site on the PE routers.

This is just an intro as I want to create a lab with this.

Wafer-on-Wafer

After reading about wafer scale, I found this other new type of processor:

The Bow IPU is the first processor in the world to use Wafer-on-Wafer (WoW) 3D stacking technology, taking the proven benefits of the IPU to the next level.

An IPU is an “Intelligence Processing Unit”. With the boom of AI/ML, we have a new word.

There is a paper about it, from 2019, but still interesting. I haven’t been able to read fully and understand it but the section 1.2 about the differences between CPU, GPU and IPU helps to see (very high level) how each one works.

CPU: Tends to offer complex cores in relatively small counts. Excel at single-thread performance and control-dominated code, possibly at the expense of energy efficiency and aggregate arithmetic throughput per area of silicon.

GPU: Features smaller cores in a significantly higher count per
device (e.g., thousands). GPU cores are architecturally simpler. Excel at regular, dense, numerical, data-flow-dominated workloads that naturally lead to coalesced accesses and a coherent control flow.

IPU: Provides large core counts (1,216 per processor) and offer cores complex enough to be capable of executing completely distinct programs. IPU only offers small, distributed memories that are local and tightly coupled to each core. And are implemented as SRAM.

From a pure networking view, their pod solution uses 100G RoCEv2. So no infiniband.

In general, all this goes beyond my knowledge but still interesting the advances in processor technology with “wafer” likes design. It seems everything was focused in CPU (adding more cores, etc) and GPU. But there are new options, although the applications looks very niche.