Author: Jimmy Akin

Jimmy was born in Texas, grew up nominally Protestant, but at age 20 experienced a profound conversion to Christ. Planning on becoming a Protestant seminary professor, he started an intensive study of the Bible. But the more he immersed himself in Scripture the more he found to support the Catholic faith, and in 1992 he entered the Catholic Church. His conversion story, "A Triumph and a Tragedy," is published in Surprised by Truth. Besides being an author, Jimmy is the Senior Apologist at Catholic Answers, a contributing editor to Catholic Answers Magazine, and a weekly guest on "Catholic Answers Live."

POLL: A Jimmy Akin Radio Feed?

Online-Radio I’ve had questions regarding whether it’s possible to put links to my appearances on radio shows (Catholic Answers Live, Al Kresta, etc.), in the feed for my podcast, allowing people to download and listen to those episodes.

The answer from a technical perspective is yes. In fact I already did that with a recent episode of Kresta in the Afternoon where I appeared to talk about the (then-)most recent developments in the Fr. Corapi story.

It’s been asked whether I could do that more regularly and broadly, but I want to do some quick research to find out what people’s preferences are, because there are different options for how such a feed might work. If you could, please take a moment to fill out the following poll. (You can check more than one box before hitting “Vote” if you’re okay with more than one option.)

Thanks for helping!

Would you like a podcast/RSS feed of Jimmy’s appearances on radio shows?
No, I’m already subscribed to the feeds of most of the places Jimmy appears.
Yes, and I’d like it as part of the same feed as the Jimmy Akin Podcast so its all in one place.
Yes, but I’d like it as part of a second feed just devoted to radio appearances.
Other (please explain in the comments).
Huh? What are you talking about?
  
pollcode.com free polls

What’s with All the Food?

I thought I'd do a post explaining why there have been a lot of pictures of food showing up on the blog all of a sudden.

Basically, this is something I've been doing on Facebook for some time. Facebook makes it easy to share pictures, and for a while I've been posting images of things I cook.

As many people know, I am an advocate of low carb eating, and so I've been preparing low carb dishes for myself. My Facebook friends have even convinced me to work on a low carb cookbook, so that's what I'm doing. The pictures I'm posting are of the test recipes.

For some time I've wanted to cross post the same material here on the blog that I'm posting in other venues, including Facebook, so that people can access my stuff through their preferred means without having to miss  someting.

I've now been able largely to get over the crossposting hurdle, so now what I'm putting up here (and elsewhere) is going up on Facebook and visa versa. (For the most part, anyway. There's no need to crosspost this post to Facebook, because my FB friends are already aware of what I'm doing. Mostly.)

So that's why the pictures of food all of a sudden: They're test recipes for a low carb cookbook I'm working on.

Incidentally, I've made video recipes of some of the dishes, which you can check out on my YouTube channel.

I also post other people's video recipes if I'm basing my recipe primarily on one of theirs. Kent Altena and Cooking with Dog are two of my favorites.

MYSTERY OBJECT REVEALED!

Japanese otoshi buta

It's a Japanese otoshi buta or "drop lid."

I first encountered drop lids on the Cooking with Dog show, where Chef uses a really cool metal one.

As soon as I saw how it was used, I realized how useful they would be (e.g.  keeping eggs or vegetables or whatever you're boiling from floating to the surface and cooking unevenly), so I ordered one.

Most are made from wood (in fact, I couldn't find a metal one to order in English online), but I've been quite happy with the one I got.

You can see it in action here, doing it's thing with boiling mystery vegetable.  (Incidentally, that water IS boiling. Another of it's functions is to avoid excessive violence in the water action so the food isn't overly jostled by the boiling.)