August 19, 2022: Compartmentalization

One not great thing about our office is we have numerous departments each with few people, meaning everyone is specialized and no one really has a backup. I got tapped to help a department with someone on vacation. Did what I could and hope I did it all correctly based on the 30 minutes of training I got. ¯\_(ツ)_/¯

15 thoughts on “August 19, 2022: Compartmentalization”

  1. So I’m headed to Philadelphia next week for 60 hours. Mostly work. Going to have to go to a ballgame because a design firm I’m looking at for an exhibition did some work at the ballpark. Anyone been? Good places to sit?

    1. About 10 years ago. Seemed like a modern ballpark, mostly the same as all the others. Maybe the least notable park I've been to? Nothing bad, nothing great. We sat along the RF line, which was nice enough.

    2. On a work trip to Philly (I had a team in Norristown/Blue Bell) - I decided to take them to a Phillies game.

      After work, heading back to my hotel in a suit, I was baking in the sun, so I switched over to shorts and T-shirt.

      At the game, after the sun went down, I was freezing so much I was visibly shaking. I went up to the shop and bought a Phillies hoodie - should have bought a blanket as well but that would look lame for a MN guy.

  2. I made "Detroit-style" pizza on the grill tonight.

    For the dough
    1 cup (or thereabouts) sourdough starter
    1 cup whole wheat flour
    1.5 cups unbleached AP
    1 cup water
    1 tbsp sugar
    1/4 cup olive oil
    1 tsp yeast
    1 tbsp kosher salt

    Mix everything but the salt in your stand mixer to get a shaggy dough. Cover with plastic wrap and let rest for 15 minutes or so to hydrate/autolyse.
    Add the salt and knead, adding flour as needed until the dough cleans the sides of the bowl. Knead for about 5 minutes.

    Generously oil (olive) a 9-by-13 metal pan. Plop the dough in the pan. Cover with plastic wrap and let rest for 15-30 minutes. Then spread the dough by patting with your fingers until it covers most of the bottom of the pan. Re-cover with plastic wrap and a towel and let rise until tripled in volume (about two hours). Pat the dough to pop any bubbles and make sure it is pretty even.

    Cover with a generous layer of shredded cheese. I used whole milk mozzarella and white cheddar, but Brick cheese is traditional for Detroit-style. Or you can use Monterey Jack. I then added a sparse layer of pepperoni. Dollop sauce on top. I used canned tomato sauce augmented with granulated garlic, granulated onion, dried oregano, fresh basil, salt and crushed red pepper flakes.

    Meanwhile, light a can of charcoal. When ready, dump and spread in a band about the width of your 9X13. Put the grate and (if you have one) pizza stone on to preheat for 5 minutes or so.

    Place the pan on the stone or grate and cover the grill. I baked for 12 minutes, then rotated the pan 180 degrees for another 12, then 90 degrees for another 2-3. The top should have some crispy cheese, the bottom should be very brown and crispy thanks to the olive oil.

    Let rest in the pan for a minute or two then run a paring knife around to loosen. Use a spatula to slide the pizza onto a cutting board. Cut into large squares and serve. It's all about the bread.

    1. Trade deadline medical evaluations are less ideal because teams typically only are able to exchange player medical records. As DPWY pointed out recently, the front office has done a poor job of acquiring healthy pitchers at the deadline. And yet, they continually put themselves in the position where they have to take another bite at that wormy apple.

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