PVR'ted

So it was supposed to be a fun little project - Compusa had a sale on a PVR card, and what could be simpler than installing MythTV? Linux Uber Alles, and all that. Shit, I'd have it all set up in time to watch the Superbowl, no problem.

So anyways, here we are, a little over a month later, and I've got everything almost done, really, except that I probably need to get better video card because the one I have won't record at 720x480 and therefore The Office looks bizarre when I dump it to DVD and it's louder than than I want it to be so I'll need a new "silent" power supply and a "quiet" cpu fan and well, at least I'm having fun right? Not like those poor bastards who just have to get by with using their tivos.

So that's why I haven't written anything since January - I've been busy, honest.

Well, that and I haven't really had anything to say. Nothing. Zip, nada, nichts. Empty. So empty of ideas and inspiration that the "blank white page" metaphor can't capture the enormity of it all - we've moved into the sort of emptyness that can only be described in comparison to Dick Cheney's soul.

I haven't even been able to muster the minimal effort required to mock Cal Thomas, and that's easier than clubbing baby seals, if not nearly as much fun.

And now, when it comes right down to it, I still don't have anything to say. Isn't that sad? All sorts of fucked up shit in the world and all I can do is shrug my shoulders and say "eh. oh well. In the long run we're all dead anyways."

I guess I'll see if there's anything to watch on the computer....

Comments

[Brandon]

Well, when you do get that blank page, I always do enjoy "Narrated Recipes by Benjamin." Personally, I'd love to hear your recipe for (and thoughts about) both brisket and spareribs. (Speaking of which, I've got my smoker on countdown till it's warm enough to fire up the ole' Weber.)

[Benjamin]

I've been working up the courage to try the brisket. Anything that requires two hours/pound to cook, and when properly cut weighs no less than 9 lbs, must be approached with caution.

The weather's been teasing us here - it'll be nice right up until the weekend, then it sucks again...

[Brandon]

You know, I'm of the school that believes strongly that one needn't cook the whole brisket in order to "smoke brisket." My suggestion: just go for the "point cut" that has a LIBERAL fat layer BOTH on top and throughout the cut (with a layer in the middle of the meat and good marbeling throughout, specifically.)

Then, be sure to smoke the cut so that the fat pack stays on top. If you have a vertical water smoker, you shouldn't have too much trouble with moisture in the meat.

And, if you're only smoking the point (about 3-4 pounds of meat) it only takes 8 hours, or so.

I prepare my maranade and maranade the meat starting the night before, take the meat out of the fridge at about 9am, get the fire going at 10am and have the meat on the smoker at about 10:30. If you do that, you can plan on dinner at 6:00 or 6:30 depending on how long it takes you to do prep.

Just my suggestions. Not that you asked for them. And, not that you've ever tried my brisket to see if my suggestions are worth following. But, if you asked me, it makes a mighty fine meal.