Ruining ruin-ers

Digg Inc, a social media staple has sold its website, brand and technology to Betaworks which will combine Digg with is self described as your avenue for a daily briefing of top stories from Facebook and Twitter delivered to your inbox.

I have no Facebook account, no Twitter account and no desire to do so. I enjoy Digg daily as a source for news and what is trending. I literally probably visit the site 5+ times per day.

It seems sad to me that a company that has reportedly made over 45m for investors sold for 500k despite larger offers because they feel that Betaworks will do the best job at reviving the brand.

What went wrong with Digg? I think the biggest kick in the balls might have been losing 15 members of their engineering team and half of their overall staff to the Washington Post for their SocialCode subsidiary.
I’m sure there has so be some sort of knowledge being used here that could violate their non-compete agreements.

In the past by boyfriend would tell me to just personalize my Google Reader to get exactly what I want. Its too bad that Google Reader has now integrated with Google+ (My boyfriend has a laundry list of complaints btw) and sharing things results in over-sharing or making it hard as shit for people to find what you like.

ANYWAY… F-you facebook, F-you twitter, F-you online ad tracking companies. You ruined my news.

And now… WE EAT!

I get it that you can’t cook but it is obviously not your fault. I realized when I wanted to become better at making food that I was missing some knowledge that would take me beyond making Hamburger Helper or putting a frozen pizza in the oven (think of it like the science behind cooking or cooking common sense). You need this knowledge because reading a recipe is different from reading instructions on the back of a prepackaged meal and this is why it is not your fault. Feel better about yourself now? Example:

Beef tips and Noodles

Prep time: 10mins         Cook time: 1hour

  • 1 pound sirloin tips, cubed
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (1.25 ounce) package beef with onion soup mix
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 cup water
  • 1 (16 ounce) package wide egg noodles
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. In a 13×9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
    3. Bake in a preheated oven for 1 hour.
    4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

This recipe has been reviewed and rated 656 times with 4 1/2 stars out of 5. If you were to make this dish exactly as written you would have a pile of garbage. The meat would be dry and super tough and you wouldn’t have any gravy left for the noodles because it would have all evaporated in the oven.

Cooking Science! Knowledge that has to be used that is not in the original poorly written recipe:

Sirloin tips or stew beef are a tougher cut of meat but when cooked longer and at lower temperatures it becomes super tender. 400 degrees for an hour?!? It should be more like 250 for 5 hours.
1lb of sirloin tips cubed will give you like 15 or 20 1 inch cubes, The amount of ingredients used to make the sauce when combined will yield less than 2.5 cups of liquid and all of this goes into a 9×13″ pan. A 9×13″ pan has of area on the bottom and the recipe says that you are to put 15 little cubes of beef and 2.32 cups of liquid then bake at 400 degrees uncovered for an hour. Mathematically this makes no sense. My dish turned out to be totally rockstar heres how:

Cook it “slower and lower” (yes slower and lower are in quotations I made it up.. as we speak, it’s awesome and I would like to believe that I coined it) so the meat will be more tender

Double the amount of mushroom soup and add an equal amount of milk. No water.

Add brown gravy mix along with the beef onion soup mix so the sauce will have a better consistency

Cover it while it is baking so the sauce doesn’t evaporate, this will also make the meat more tender.

FYI: This post will seem lame in comparison to future ones. pinky promise.