OGGN’s June 30th Sunday Update!
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This week’s must listen episodes…
Chuck McConnell, Center for Carbon Management at University of Houston: current state and future of CCUS | Ep 258
In this episode, the host, Elena Melchert, talks Chuck McConnell, Executive Director of the Center for Carbon Management at the University of Houston. Chuck McConnell was formally Assistant Secretary for Fossil Energy at the U.S. Department of Energy. Mr. McConnell shares work by a consortium on the commercialization of CCUS at the University of Houston from research to infrastructure to implementation. He shares that “net zero” carbon without CCUS is an impossible goal by 2050 and that 15-20% of emission reduction must come from CCUS and that using offshore reservoirs for CCUS will be necessary in the future.???
Leadership, Connectivity and Technology with Tathagata Basu?| Ep 9
Join Kamal on-site at the Houston Honeywell office, where she talks to Tathagata Basu – the Global Head & General Manager of Sustainable Fuels and Chemicals at Honeywell for an interesting conversation about the changing digital technology and leadership.
Paws for a Cause: Join Us in Supporting SPCA of Texas!
Find Your Perfect Companion and Change a Life Forever
Hello there, I'm Atlas! As a puppy, I'm all about exploring the world around me. My goofy nature makes me the perfect companion for laughter-filled days. I'm always curious about what's happening, so expect me to be right by your side, investigating every little thing. My playful spirit is contagious, and I'm sure to keep you active with my boundless energy. Adopting me means opening your home to a bundle of joy and a lifetime of adventures. So, are you ready to explore the world with me??
Age: 2 months
Gender: Male
领英推荐
Breed: ?Shepherd Mix
For more dogs in need of loving homes, click here to explore the SPCA of Texas adorable lineup of furry friends waiting for their forever families! ?
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OGGN’s Sunday Delicious Recipes!
OGGN Tomahawk Steak
Ingredients
Steak Rub and Steak:
Compound Butter:
Directions
To make steak rub, place brown sugar, Montreal steak seasoning, garlic powder, and onion powder in a small airtight container; shake or stir to combine. Set aside 2 teaspoons steak rub to use in compound butter. Place steak on a half sheet pan, and rub steak on top, bottom, and sides with remaining steak rub until well coated. Place steak, uncovered, in the refrigerator to dry-brine overnight.
For compound butter, place butter, shallot, garlic, chives, and the reserved 2 teaspoons steak rub in a small bowl. Mash together with a fork until evenly combined. Spoon butter into a small airtight container, cover, and refrigerate until ready to use.
Remove steak from the refrigerator 1 hour before cooking to take the chill off. It will cook on the sheet pan that you used for dry-brining. Preheat the oven to 300 degrees F (150 degrees C). The reverse sear method is
used to cook this big steak, so you will need an instant-read thermometer. If you are using a digital meat thermometer, set the internal temperature to 110 degrees F (43 degrees C). Bake steak on the sheet pan in
the preheated oven until an instant-read thermometer inserted into the center reads 110 degrees F (43 degrees C), about 45 minutes. Begin checking the temperature at 30 minutes. During the last 15 to 20 minutes of cooking time, preheat an outdoor grill for high heat and lightly oil the grate.
When steak reaches an internal temperature of? 110 degrees F (43 degrees C) measured with an instant-read thermometer, remove it from the oven. Grill steak directly on the grates of the preheated grill; sear on both sides, about 2 minutes per side.
This is a fatty piece of meat, so be mindful of flame flare-ups. The internal temperature should now read 125 to 135 degrees F (51 to 57 degrees C) for medium rare.Remove steak from the grill, and smear compound butter over top. Let butter melt into the steak, heating up the fresh garlic, shallots, and chives. Let steak rest for 10 minutes. Slice steak and serve with accumulated juices and melted butter. Be sure to serve the bone–someone will want to gnaw on it!
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