Sous vide leg of lamb

A little about me: I cook a lot, mostly dinner at home for my family and friends but sometimes for massive parties of upwards of 200 people. I’ve been doing sous vide cooking since 2010. I run a food blog called (also on Instagram if you’d rather follow along there), which is mostly an inspiration board and memory database of things I’ve enjoyed cooking and probably want to cook again. I believe that shortcuts are great, but not at the expense of quality. I administer the and groups on Facebook.

I…


Someone sent me this piece about . I think this is bad advice and does a disservice to much of the depth of the series. If 40 hours is as far as you’re invested in TNG, I’d probably say don’t even bother.

BUT

That’s really far from saying you have to watch the entire thing. There’s a lot of filler, a lot of cruft, a lot of mediocre episodes. This is my attempt to put together a list of episodes I think you should watch.

I think if you get…


A little about me: I cook a lot, mostly dinner at home for my family and friends but sometimes for massive parties of upwards of 200 people. I’ve been doing sous vide cooking since 2010. I run a food blog called (also on Instagram if you’d rather follow along there), which is mostly an inspiration board and memory database of things I’ve enjoyed cooking and probably want to cook again. I believe that shortcuts are great, but not at the expense of quality. I administer the and groups on Facebook.

I…


A place of honor in my kitchen rack

Here’s a small secret: I love vacuum sealers. Several years before I even started getting into sous vide cooking (!), I got a FoodSaver GameSaver Turbo and used it for vac packing bulk meats for freezer storage. I’ve always enjoyed the process of sucking the air out of a bag and making a neat sealed package. It’s sooooo satisfying!

I’ve owned a few FoodSaver models over that time, but as I got more deeply into sous vide cooking, I wanted more power and flexibility.

With a common edge sealer, the vacuum pump sucks the air directly…


Pickles fermenting on the windowsill next to my friendly yet somehow still aggressive mint plant.

I hate food waste. I’ve been dabbling with fermentation for the past few years as part of my general interest in food preservation techniques. I’ve made a variety of different fermented foods over the past few years, but my favorite remains the first thing I tried — plain garlic dill pickles.

It’s a common refrain in the fermentation communities I’m in that people seem to have trouble with their pickles going mushy, and I believe I’ve nailed this problem. My pickles are consistently crunchy, and have remained so after many months of storage in the fridge. Here’s what I do:


The outer ring gear was slipping, and after I took it apart, I was surprised to find that I could fix this by banging it back into place with a hammer.

Your Kitchenaid stand mixer is a great tool, but it’s got mechanical parts that will wear out from time to time. I’ve heard some opinions that the build quality isn’t as good on the newer models, but even the older ones will need some maintenance from time to time. Mine is about 20 years old, and knowing your way around the inside of the machine will help you deal with most common problems yourself. …


I’ve been , because it’s moving towards a computing model instead of a tablet model, and I think the form factor and interaction patterns are poorly suited for the kind of work that makes a windowed system on the Mac so successful. The dominant discussion in the Apple blogosphere at the moment is how much the .

After having a bunch of discussions about it, and a review of some things I’ve written in the past — it suddenly clicked.


Less than half of my collection

A little about me: I cook a lot, mostly dinner at home for my family and friends but sometimes for massive parties of upwards of 200 people. I’ve been doing sous vide cooking since 2010. I run a food blog called (also on Instagram if you’d rather follow along there), which is mostly an inspiration board and memory database of things I’ve enjoyed cooking and probably want to cook again. I believe that shortcuts are great, but not at the expense of quality. I administer the and groups on Facebook.

I…


Since the introduction of the original slabby iPad, this little mobile-but-not-pocket device has been and remained my favorite computing platform. It’s the first computer I use in the morning, and the last one I use before I go to bed at night. I primarily read news on it, watch videos, browse photos, and stay in touch with social media. I also use it extensively at work for taking notes in meetings, though I still use the Mac heavily for development and “real work”.

Since that first model, every yearly revision has brought “must upgrade” benefits for me. The iPad 2…


The new iPad is doing weird things with apps that haven’t been updated to handle the new display. There are two separate issues: 1) black bars either all the way around the app or just at the top and bottom, and 2) the status bar displayed in full screen mode.

Here’s a game on the 2017 12.9” iPad Pro:

And here’s how it looks on the 2018 12.9” iPad Pro:

Adam Fields

I am the Chief Architect for , but this is my personal account. * *

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