Source: Michael Markowitz
By Mike Markowitz
Some great content to highlight on the site this week:
- With all of the discussion about AI, Bolaji sat down with industry veteran and CEO of Veriest Moshe Zalcberg to understand whether AI can help design and verify the next generation of even more powerful AI chips. The webcast, Chips for AI and AI for Chips, asks and answers the question of whether AI chips are harder to design and how AI can help.
- Bolaji also looks closely at STMicroelectronics, after their disappointing 2024 in Whither STMicroelectronics after Annus Horribilis? He asks the tough questions: Is ST’s $20 billion revenue goal, which it had targeted by 2027 after hitting record sales of $17.3 billion in 2023, still achievable? What will happen to manufacturing plans, capex, R&D, and the workforce as the company struggles to climb back uphill?
- In spite of those poor results, Peter Clarke sees a recent 15-year agreement between ST and TotalEnergies as confirmation of ST’s commitment to sustainability and achieving carbon neutrality by 2027. In ST and the Persistence of a Green Legacy, Peter details ST’s journey and credits ST for embedding sustainability into its long-term strategy.
- High-performance power modules manufacturer Vicor is making a bold leap to apply its expertise into 48V power systems for EVs. In Vicor Puts Pedal to Metal for 48V EV Power Systems, Bolaji talks to Chief Marketing Officer David Krakauer to understand Vicor’s approach and how automakers’ transition to 48V is going,
- We’ve finished posting Lee Goldberg’s series looking at the heritage of the US Space program. Part 1, Mercury and SpaceShipOne: 40-years of Technical Evolution looked at how two different, but important steps in the evolution of the space program were propelled by competitive challenges. In Part 2, Mercury and SpaceShipOne: The Spacecraft, he shared how two very different spacecraft still shared similar design requirements. Part 3, Mercury and SpaceShipOne: Very Different Launch Systems, looks at how the launch systems evolved over 40 years and highlights some of the “piloting badassery” that saved multiple missions (not to mention the pilots).
Now, I’m hungry. Here’s What’s Cooking at my house!
Eleven Madison Park Granola
Normally, I’m focused on making and sharing a main course. And while I continue to make those – tonight’s dinner is “Marry Me Salmon” and tomorrow I’m making a “Sunday Gravy” that I may share in the future – this granola, a jar of which was apparently gifted to dinner guests at the restaurant Eleven Madison Park in NYC, has been on repeat at my house for more than a month. It’s that good. And it is equally good eaten out-of-hand or sprinkled on yogurt, cereal, ice cream, or waffles.
Truth is, I’m still experimenting with the ingredients and measures, but even with one major fail, I’ve yet to make a bad batch. The fail: I confused this granola recipe with a different one that used more sugar and maple syrup before I caught my mistake, leading to a version that was more like a brittle than a granola. But if you could excuse the caramel chunks, several of which felt like they’d break my teeth, even that version was pretty darn good.
Currently, I’m trying to find the “perfect” amount of salt for the recipe. The intro to the recipe on the NYTimes website says, “Opinions vary greatly over the amount [of salt] we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste.”
Personally, I like things salty and I’m lucky that my blood pressure and heart rate suggest the extra salt is good for me. Still, I’ve cut the salt to 2 teaspoons and have still gotten feedback that I could use less. My next experiment will be to use unsalted pistachios, as that is the only other source of salt. One other experiment worth highlighting: I’ve made a couple of batches using Agave instead of Maple Syrup. Agave, which has fewer calories and is less sweet than Maple Syrup, works well, but I prefer the Maple Syrup versions.
Eleven Madison Park Granola (Recipe from Daniel Humm, adapted for the New York Times by Sam Sifton, adapted here by me)
Time: 40 minutes
Makes 6 Cups
Ingredients
- 2¾ cups rolled oats
- ¾ cup shelled pistachios
- ¼ cup slivered almonds
- 1 cup unsweetened coconut chips or shredded coconut
- ⅓ cup pumpkin seeds
- 2 teaspoons kosher salt
- ½ cup light brown sugar
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- ¾ cup dried sour cherries
- ½ cup raisins or craisins (dried cranberries)
Preparation - Heat oven to 300ºF. In a large bowl, mix together the oats, pistachios, almonds, coconut, pumpkin seeds and salt.
- In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well. The liquid should seem barely enough to coat everything.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
- Remove granola from oven, and mix into it the dried sour cherries and raisins or craisins. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Enjoy!
Related Articles:
Vicor Puts Pedal to Metal for 48V EV Power Systems
ST and the Persistence of a Green Legacy
Whither STMicroelectronics after Annus Horribilis?
Designing AI Chips is Hard – Can AI help?
Mercury and SpaceShipOne: 40-years of Technical Evolution
Mercury and SpaceShipOne: The Spacecraft
Mike Markowitz is editor-in-chief of the Ojo-Yoshida Report. He can be reached at [email protected].
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