23 May The Gastro Guru @ Home – A Whole Lotta Wontons
Tucker Dunlavey –
Save yourself the headache! – As a design/development firm that resells hosting to its clients, I can tell you with confidence that A Small Orange is the worst hosting provider that we have ever used in our 20 years in business. I apologize to the writer of this review for beling so blunt, but clearly you have not spent enough time with this provider to draw a conclusive rating. We had 9 servers with A Small Orange, hosting nearly 300 accounts. All seemed well in the beginning – the server speed was decent, the support ticketing system was responsive, and all in all life was good. The problems began after the acquisition by EIG. Apache and HTTPD crashes were daily occurrences, followed by a very extended outage for nearly two weeks over Christmas 2015. We began moving servers away from A Small Orange in early 2016, but left a few there as to not keep so many eggs in one basket. However service continued to decline. Recently, their support has been outsourced, and the ability to submit a support ticket was removed entirely! There is no support phone number, but merely a ‘live chat’, which in general takes a very long time to connect to an agent, and once it does, it is obvious that this agent is in Pakistan or India – no issues there – however the comprehension of the English language simply isn’t there, and their responses generally take between 4-5 minutes, even for relatively simple requests. What’s more is that after they establish there is an issue with your service, they create a ticket for you, which many times remains open with no response for days. I believe the quickest turnaround for an administrator to respond to a ticket we’ve ever seen was just shy of 48 hours. When issues arise, we are generally left with no ETA, and once the problem has been resolved, no explanation of what occurred. Just this week, they unexpectedly changed our WHM password for one of our machines, which almost seemed to have been done in response to my comment to a support agent regarding our intended migration away from their servers in entirety. When asking the live chat support agent for the WHM password, they questioned why I needed it. First – when you’re a reseller and have 20 client accounts on a server, you need access to WHM to manage those accounts! Second – Why should it matter what I need the WHM password for? Does saying that I need it so that I can use the Transfer Tool to begin my migration away from A Small Orange warrant them to withhold that information? I would think not! Luckily I was able to locate a reset password option from within their cloud command GUI, which, I might add is the ONLY thing I find beneficial about their service. We host the majority of our sites through Known Host now, and have had a wonderful experience so far. Their support is quick, witty, and most importantly, available. There is the ability to submit support tickets and even a live widget for average response time – I believe ours is 2.9 minutes. In short, if you are a hosting provider looking to resell a shared VPS, please heed this warning and go elsewhere. There are many other reputable providers, that are even much less expensive than A Small Orange, too!
This time he turns his attention east with a trio of wontons and a duo of cocktails, all Asian-inspired.
Wontons are a type of dumpling with a filling, and so they’re a great way to utilize leftover proteins. Jeremy shows you how to make two types of boiled wontons and a fried one, to maximum your options and taste.
He also teaches you about infusion, showing a dried infusion cocktail and a wet infusion cocktail. Both are alcohol versions with Asian-twist of a classic Palmer. Now that’s bringing cultures and creativity together.
Here are the recipes.
Dumplings And Ponzu Sauce
Makes 45-50 Wontons
1 package of small square wonton wrappers
5 Black Tiger Shrimp (16-22 count)
4 oz. Pork tenderloin Grilled
4 oz. Salmon grilled
24 Thai Basil leaves torn in half
¾ Cup Mushrooms chopped (or any kind you like)
1 Cup Leek ends (chopped)
½ Heirloom Carrot finely shredded
A handful of pea shoots
Tabasco Hot and Sweet sauce
For sautéing Veggies
1/2 Cup Vegetable stock (low sodium)
4 tbsp Soy Sauce
4 tbsp Garlic Rice Wine
3 tbsp Sesame Oil
1 cup Soy Sauce
½ Lime juiced
½ Orange juiced
¼ Lemon juiced
2 tbsp Maple Syrup/honey or Agave syrup
1 tbsp Rice Wine Vinegar
Directions for Sauce:
Mix all ingredients well in a bowl and pour into a small non-stick pan. Reduce by half on medium lo and reserve.
Directions for Wontons
Sauté leeks and mushrooms with stock, soy sauce, rice wine and sesame oil. until the liquid is almost all cooked off (10 minutes). Once done place in a bowl and cool in freezer (about 10 min). Cut shrimp into small pieces – 3 pieces per shrimp and cut the salmon or whatever meat you are using in bite size pieces. Arrange wonton wrappers on a cutting board while keeping them moist by dampening the cutting board and keeping hands moist. Place ingredients in the following order in the center of the wonton – Thai basil, meat, mushroom/leek mixture and then the topper. Fors shrimp use shreded carrot; Salmon use peashoots and Tabasco Sweet and Spicy. Lastly for the Pork pour some maple syrup or honey on top. Pinch opposite corners of each square. Next pinch the other two opposite corners to make a purse. Pinch outside corners and make sure the dough is completely folded and all holes are closed Set aside on a parchment paper lined plate until ready to cook. To Boil the wontons drop them into the boiling water with a bit of oil and turn them quickly. Remove after about 7-9 seconds and reserve on a parchment lined surface so the wontons do not stick. Turn them ever so often so the sides don’t get mushy. To fry using vegetable oil in a deep pout. Get the oil hot but not smoking and drop the wontons into the oil very carefully so as not to splash. Let them cook and turning them often for about 30 seconds or desired crunchiness.
Duo of Infused Palmers
2 oz. of Mixed Berry Tea Infused Junmai Ginjo Sake or your Boodles Gin Strawberry Hot Pepper Infusion
3 oz. Double Dutch Lemon Tonic or any sparkling or flat lemonade
3 oz. Green Iced Tea or any kind of sweetened Iced Tea
Combine ingredients over ice and stir. Serve with an orange slice
2 300ml Bottles of Sake (your favorite)
1 cup loose Mixed Berry tea or the equivalent in bags
Allow ingredients to steep at room temperature in a French press. Depress the plunger and place in fridge until ready to consume
1 Bottle of Dry Gin
4 sliced Strawberries
5 Shishito peppers (ends removed)
Allow to infuse on the bottles side for 2 days at room temperature and out of the sun. Strain into a different vessel to remove the fruit and peppers. Store in fridge until ready to use.