Something to chew on. Source: Shutterstock
Although we’d previously never worked in the same organization, I’ve known and been friendly a long time with Bolaji Ojo, co-founder and managing editor of the Ojo-Yoshida Report. So long, in fact, that I do not remember where or when we’d met, though I’m pretty sure it was during my time leading EDN, then the industry’s leading trade magazine.
I do recall many conversations at trade shows, over the phone, via email, and in the living room of my house, where it was clear we shared common interests, values, and recognition of the role and importance of media – and its changing landscape.
During my many years at STMicroelectronics, we occasionally traded story pitches. My pitches were aimed at getting Bolaji to write and publish positive stories about ST, our technologies, and our leadership team. For his part, Bolaji sometimes checked in to dig for information, request an executive interview or meeting, or fact-check a story.
These interactions, which always respected professional boundaries and the often-conflicting goals of serving our different constituencies, cemented our mutual admiration and appreciation.
Last year, when I retired from ST, Bolaji congratulated me on my career and planted a seed about working together in the future. While I’ve never been able to grow houseplants, that seed has germinated and here I am.
Back to the beginning
Returning to the media world after a 20-year plus hiatus and education in the trenches of the electronics industry, my goal is to apply the lessons I’ve learned to make the Ojo-Yoshida Report’s already-brilliant readers even smarter.
The timing is good. As always, innovation continues at breakneck speed and numerous “new” technologies – many involving the increased use of AI – are demonstrating their value and, for the business community, the virtue of patient investing.
Meanwhile, the electronics industry’s media must use a far bigger palette of channels to reach its overloaded audience. That means meeting you however and wherever you want to get your information: in print, via Web- or podcast, conferences, other events, and maybe, at some point in the distant future and only if you want it that way, via telepathy.
As always, innovation continues at breakneck speed and numerous “new” technologies – many involving the increased use of AI – are demonstrating their value
My task is to help OYR rise above the din of information.
Please let me know how we’re doing!
What’s Cooking at my house
As we were celebrating Hanukkah, Christmas, and New Year’s Eve, the aromas wafting through my house over the last several weeks were amazing. I spent a lot of time cooking and unfortunately, my bathroom scale was not amused. After studiously avoiding the bathroom scale for days, I stepped on recently and it yelled back, “One at a time, please!” While I don’t yet have to pull my “fat jeans” out of storage, I am thankful for my ratchet belt (without holes).
In future issues of “What’s Cooking at OYR (and at my house),” I’ll share photos of my creations and a more detailed commentary on the changes I’d made to the recipes. Today, though, I’m simply going to share links to multiple recipes from the holidays, along with a few comments on the dish’s reception from friends and family and my daughter’s (entirely arbitrary) rating, which could range from zero stars to infinity, but most days seems to have an upper bound of 150 stars.
Brandied Dried Fruit – I’m probably not the authority on this, but this tastes like Christmas, to me. Moreover, it keeps in the fridge for months and you can use it in a wide variety of ways: in baked goods, cocktails, and with lamb or more gamey meats. Note, the mixture needs to be marinated at least overnight to let the spices bloom and the flavors to melt but longer is definitely better! (Sarah’s rating: 100 stars)
Sheet-pan Chicken with Shallots and Grapes – Delicious, and easy! I’m not used to roasting grapes, but it does help concentrate their flavor and they work well in this dish. (125 stars)
Olive-Oil baked Salmon – This is a very flexible recipe that lets the chef choose their preferred flavor profile. I used a relatively mild seasoning mix that included rosemary and thyme. Baked on a thin layer of olive oil, the texture of the cooked salmon was very luxurious, but for next time, I’ll use a bolder seasoning mix. I served this over rice, and the lemon-infused olive oil was a wonderful sauce. (25 stars, though Sarah really doesn’t like fish).
Off-Oven Roast Beef – I was highly suspicious of the recipe’s cooking-time approach: 5-minutes/pound in a 500°F oven, then “Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.”
I was right to be suspicious. While the roast beef smelled amazing, when I sliced my 8.25 lb. roast to serve, I found the ends were cooked rare and the middle was nearly raw. That inconvenience was easily solved by “finishing” each slice in a skillet on the stove, although the delay left my dinner guests hungry for a bit longer than we’d planned. And no one complained about the flavor. That was a hit! (200 stars. Sarah loves beef.)
Gordon Ramsey’s Yorkshire Pudding – What is Roast Beef without Yorkshire Pudding (commonly called a popover in the US)? (500 stars. And she really loves carbs!)
Bo Ssam – I’ve made this pork-roast recipe, adapted from the dish served at Momofuku restaurant in NYC, on several occasions. It is always a hit. It does require advanced preparation: an overnight cure in a rub of salt and sugar, and a low-and-slow roast for a couple of hours, but the result – tender salty/sweet pork served in lettuce leaves with delicious sauces – is worth the effort. (150 stars)
Ribollita – Vegetarians shouldn’t sacrifice at holidays, and this hearty Tuscan/Italian vegetable soup ensures they don’t. It is loaded with beans, kale, potato, carrots, onions, and celery. Rustic bread cubes cooked in the soup makes this a delicious option. It is also easily made vegan by using vegetable broth and using a plant-based parmesan cheese substitute. (140 stars)
Mike Markowitz is editor-in-chief of the Ojo-Yoshida Report. He can be reached at [email protected].
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