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"Choose Your Tribe" - by Vitamin C

Another Reason to Upgrade to iPhone 3.0 OS

The new iPhone OS 3.0 plugs 46 security holes! Most are through the web framework. Jump over to CNET to read the full article.

By the way, I'm experiencing frequent crashes on 3rd Party applications. I'm assuming that the developers have not upgraded their apps for 3.0 yet. A little frustrating, but at least the core applications work well.

iPhone 3.0 OS Update

iPhone 3.0 !
Originally uploaded by emanassy

The software became available at 1:15 pm today. The servers' must be getting hammered as it's taking a while for it to complete.

UPDATE 3:15pm: I have the software loaded and it works great. Very easy install. To see all the features the 3.0 Update offers, visit the Apple site.

The feature I'm most impressed with SO FAR, is the spotlight search. What a great addition! I'm sure I'll have more features I like and will post them later.

Testing out SousChef Software

Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad

 

Ingredients

1. 1 stick unsalted butter
2. 2 cloves garlic, chopped
3. 8 teaspoons plus 2 tablespoons ancho chili powder
4. 1/2 cup hot sauce (recommended: Frank's)
5. 2 tablespoons honey
6. Salt and freshly ground black pepper
7. 4 French-cut chicken breasts
8. 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
9. Canola oil
10. 1/2 cup heavy cream
11. 1/2 cup creme fraiche
12. 1/4 cup chopped parsley, plus some whole leaves for garnish
13. 1 cup crumbled blue cheese (recommended: Cabrales)

Directions

1. Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
2. Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
3. Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
4. Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.

Search, share, and cook your recipes on Mac OS X with SousChef!