A Better Mousetrap

I recently got an access control system installed in my office – revolutionised the way we access the place. Should have done it years ago. System works a treat, and in addition it creates a log that we can refer back to if need be.

All was good until I found out that I needed to have a Windows computer running 24×7 to log the events, and this system was also what I had to use to program access levels. What? In this day and age? Give me a break.

I then found out that this “server” software (that looks like it was written in the 80’s) runs as a console application and not a service. This was the final straw. I am determined to build a better system.

Unlike this archaic beast I have installed mine will be far more modern and specifically work as follow:

  • System will support various ways to gain access: RFID, Keypad, and Bluetooth proximity.
  • System management will be performed via Cloud Management, this includes granting access, logging access events and producing reports
  • Access control will work when disconnected from the internet, when access is restored then configuration will be refreshed, and buffered events will be uploaded.
  • System will connect to internet via WIFI to remove the need for additional network cabling

I am sure the list will grow but these are the key requirements.

To start this quest I headed directly to Jaycar to see what form of electronic controllers I could base my design on and there were two candidates:

  • Raspberry Pi – which is basically a tiny computer
  • Arduino – which is a micro controller

mmm, microcontroller – that sounds cool – never worked with them before. A bit of googling later and it seems it’s achievable with both devices.

The arduino is lower cost and seems to have more modules (shields) available in terms of peripherals (sensors) like RFID reader, WIFI, Bluetooth etc and it’s specialty is all things IO.

The Raspberry PI on the other hand seems to be able to more easily talk to the cloud using native libraries.

I figure that to start with I need to control a door strike with an RFID reader, and well I decided to kickoff with the Arduino. Maybe it’s because I convinced myself it was the right tool for the job and maybe it’s because I wanted to learn something new and get into electronics rather than mini computers.

I left well equipped with an Arduino Duo, a 12v electric door strike with transformer, an n-channel mosfet, a breadboard, a tri state led and an RFID breakout board.

Got back and opened everything up and realised I knew nothing at all about Arduino, so next stop was google.

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Bruce lee cocktail

Slow gin

Vodka

Peach liqueur 

Ginger beer

  

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Slow cooker beef brisket 

  Slow Cooker Barbecue Beef Brisket 
Prep time

15 mins

Cook time

10 hours

Total time

10 hours 15 mins

 

Note: This recipe was written for you to sear the meat the night before and store in the refrigerator with all of the other ingredients overnight. It was written this way for a busy working household where you do all the prep the night before and just place the bowl in the slow cooker the following morning and let it cook all day while you are out. When you return at the end of the day, dinner is ready. Or feel free to prepare everything in the morning and let it cook all day. Either way, it will need 8-10 hours on low or 5-7 hours on high. (Slow cookers vary. Our brisket was pull-apart tender in nine hours on low.)

Serves: 4

Ingredients

2 pounds beef brisket

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon canola oil

2 cups diced onions

2 tablespoons tomato paste

½ cup bourbon

1 cup non diet cola

½ cup beef stock

½ cup brown sugar

2 tablespoons Dijon mustard

½ cup ketchup

2 tablespoons balsamic vinegar

2 tablespoons molasses

2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke

Few dashes of your favorite hot sauce

Bulky rolls

Coleslaw (see our recipe here)

Instructions

Pat the beef dry and season on both sides with the salt and pepper.

Heat both oils in a heavy bottomed pan or pot until smoking hot and carefully lay in the beef. Let it sear without touching for about four to five minutes, flip and repeat. Remove directly to the slow cooker pot.

Reduce heat to medium high and add onions. Cook for one minute and add tomato paste. Stir constantly for another minute.

Add bourbon to deglaze pan. Let reduce by half then add cola, beef stock, sugar, mustard, ketchup, vinegar, molasses, Worcestershire sauce, liquid smoke and hot sauce. Stir to combine and remove from heat.

Pour liquid over beef. At this point, you can refrigerate until morning or place in slow cooker and set for eight to ten hours on low or five to seven on high. While beef is cooking, or the night before, prepare the coleslaw (see recipe here).

Once beef is fall apart tender, remove to a cutting board to rest. Pour the contents of the slow cooker into a sauce pan and reduce to a thick sauce, about 1 ½ cups.

To serve, slice the beef against the grain, place coleslaw on the roll bottom and top with the sliced beef and spoon on some of the sauce you reduced. Serve with lots of napkins.

Recipe by A Family Feast at http://www.afamilyfeast.com/slow-cooker-barbecue-beef-brisket/

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Breakfast popoversCHEESE, HAM & TOMATO

  
Ingredients
1 heaped tablespoon wholemeal self-raising flour

1 large free-range egg

2 heaped tablespoons cottage cheese

1 slice of quality smoked ham

1 ripe plum tomato

2 chestnut mushrooms

15 g Parmesan cheese

hot chilli sauce

2 tablespoons natural yoghurt

2 handfuls of rocket

½ a lemon

TAP FOR INGREDIENTS

Method

Place the flour in a bowl and beat well with the egg and cottage cheese. Finely chop the ham, tomato and mushrooms, and stir through the mixture with a good pinch of sea salt and black pepper. Put a large non-stick frying pan on a medium-low heat. Once hot, put heaped spoonfuls of the mixture into the pan to give you six popovers. Leave them to get nicely golden for a few minutes, then flip over and gently flatten to 1cm thick with a palette knife. 
Once golden on both sides, remove the popovers from the pan for a moment, then turn the heat off. Finely grate the Parmesan into the pan to melt. Place the popovers on top, wait for the Parmesan to sizzle and go golden from the residual heat of the pan, then use your palette knife to gently push the cheese towards each popover. Once the crispy popovers can be easily prised away from the pan with your palette knife, bang them out on to a board.
Swirl some chilli sauce through the yoghurt, toss the rocket in a squeeze of lemon juice and serve both on the side, then enjoy!

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Mexican Turkey Mince

Ingredients

  • 500g Lean Turkey Mince
  • 1T Rice Bran Oil
  • 1 Onion, diced
  • 1 Carrott, grated
  • 1 tin (420ml) condensed tomato soup
  • 2T Mexican Chilli Powder

Method

  1. Cook onion over high heat in oil for 2-3 mins
  2. Add carrot, cook 2 mins
  3. Add mince, stir, breaking up mince
  4. Add tomato soup and chilli powder, cook 10 mins on medium heat

Serving / Storage

Can be frozen. Serve with tacos, or with tomato, cucumber and avocado salad. Also nice with broccoli and pumpkin.

Macros

4 Servings

  • 17C
  • 7F
  • 34P
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Savory Mince

Ingredients

  • 500g Lean Mince
  • 1 Onion, Chopped
  • 2t Mixed herbs
  • 50ml Tomato Paste
  • 150ml Chicken stock
  • 1/2 t Black Pepper
  • 1/2 t Salt
  • 30ml Rice bran oil
  • 1T Soy Sauce
  • 1t Worcheshire Sauce

Method

  1. Cook onion in oil until transparent (2-3 mins on high)
  2. Add remaining ingredients, stir over heat to break up meat
  3. Cover and cook 20 mins on medium stirring occasionally

Serving / Storage

 

Can be frozen in portions

Eat as-is or top with mashed potato or pumpkin for shepherds pie

Macros

4 Servings

  • 6C
  • 15F
  • 29P
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Sang Choy Bow

Ingredients

  • 225 water chestnuts (optional)
  • 3-4 shallots (optional)
  • 1 onion
  • 2 sticks of celery
  • 1 carrot
  • 2 t oil
  • 500g of minced meat (lean pork tastes better, use chicken or pork or turkey or a mixture of any of these)
  • 2 t cornflour
  • 1 t sesame oil (optional but nice)
  • 1T soy sauce
  • 2T oyster sauce
  • 2T dry sherry
  • 1 head of lettuce washed and leaves made/cut into ‘cups’ (use scissors)
  • 1T Rice Bran Oil

Method

  1. Very finely chop/dice veges.
  2. Mix minced meats with corn flour (press cornflour in with a fork)
  3. Heat Rice Bran oil in a hot wok/frypan and stir fry meat till brown/golden – break up any clumps
  4. Stir in diced vegetables . Cook 2 minutes.
  5. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into the mixture.
  6. Cook 5 mins.

Serving / Storage

Serve in lettuce leaves – iceberg is best – soak leaves in icy cold water for 30 mins then pat dry prior to serving.

Sang Choy Bow meat mix can be frozen.

Macros

4 Servings

  • 20C
  • 8.5F
  • 34P
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Basic meatballs

SERVINGS
6

YIELD
26-30 meatballs

1 lb ground beef
1 large egg
1⁄4 cup onion, finely chopped
1⁄3 cup Italian seasoned breadcrumbs or 1⁄3 cup old fashioned oats
1⁄4 cup milk
1 teaspoon Worcestershire sauce
salt, to taste
fresh ground black pepper, to taste

DIRECTIONS

Mix ground beef, egg, onion, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together.
Shape mixture by Tablespoonfuls into 1-1/2-inch balls.
Place the meatballs in a lightly greased 13x9x2-inch or 15-1/2×9-1/2×1-inch baking dish.
Bake, uncovered, in a 400 degree Fahrenheit oven until light brown, about 20 to 25 minutes.
Drain off any excess fat.
Use meatballs as desired.

FREEZING:.
Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Ziplock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.

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BBQ Web Resources

Forums

http://www.aussiepitmasters.com.au/
http://www.aussiebbq.info/

Supplies

http://www.americanbbqaustralia.com.au/cart [My Wish List]

  • Dry Rub D.L. JARDINES 5-Star Ranch 390g
  • BBQ Sauce D.L. JARDINES 5 Star 510g / 425ml / 18oz
  • MANLAW Basting Brush, Stand and Bowl Combo
  • Basting Bucket Bowl Stainless Steel with Handle 1 Litre Capacity
  • Basting Cotton Mop Natural Wood Handle JUMBO Black Finish 42cm
  • Spray Bottle for Basting, Mopping and Marinade 500ml Commercial Grade
  • Thermometer Super-Fast Thermapen® Commercial Temperature Probe for BBQ & Cooking – By ETI ($5 SHIPPING) – Super-Fast Thermapen Thermometer Red
  • Shaker Seasoning and Dry Rub Stainless Steel with Handle 285ml
  • MANLAW BBQ Rib Rack

Spices

http://www.bulkspices.com.au
http://www.australherbs.com.au/

Recipes

http://grillpro.com.au/american-pork-ribs/
https://www.brewsnews.com.au/2012/11/petes-bbq-rub-and-sides/

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Easy Custard

4 eggs
5 cups milk
1 tbsp vanilla
½ cup cornflour
1/3 cup sugar

method
In a cold pan, whisk the eggs, milk, vanilla and cornflour together and place over medium heat. Whisking constantly, bring to the boil and simmer for 2 minutes.
Whisk in the sugar and serve.

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