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Nicholas Swift
A New Culture of Learning Chapter 7 Quote: “A lifelong ability to learn has given human beings all kinds of evolutionary advatages over other animals. It is our killer app.” Question: Who decides on what information is subject to change, needs reconstructing and is appropriate? It use to be a teacher, but with all the available resources, how does society monitor this idea? Connection: Just being human is the best web 2.0 tool every. More important is the fact that humans have been able to create these amazing applications. It truly is mind blowing to me about some of the technologies I have been exposed to from this class. From the start I knew very little and now I can easily create and host a presentation online, which includes pictures, music and video clips. Epiphany: From EDL 621 to EDL 630 the exposure to new technologies has already improved my abilities to teach within the classroom. Moreover, I can relate better to students when they speak about technology. I think that I can now also make their assignments or tasks more fun, as i have a better understanding of the technology. If i can continue to further engage the student interest, this will benefit my class. Chapter 8 Quote: “When messing around, young people begin to take an interest in and focus on the workings and content of the technology and media themselves, tinkering, exploring and extending their understanding.” Question: How do we ensure that what students are learning is personal vs. social? Connection: “Messing around can be harnessed and compounded, through collaboration, to produce specialized knowledge networks and Internet based communities.” As I said in my reflection for chapter 1, the google community for this class is a place to hangout which was new to me. I avoided the technology at all costs and was humbled by a fellow classmate this past week. Chas Beam said that he felt the same way at first and encouraged me to spend more time reviewing and exploring the forum as it will help in giving me ideas and learning about other technologies that people have chosen to do use for various projects. Epiphany: Messing around in this book has a different connotation than when I was being raised. Childishly, I think of middle school and messing around might have been playing kissy face with your significant other at lunch. In today’s society, there resides the concept of messing around digitally, where students are able to explore any concept of interet via the internet. I feel that I need to incorporate more Current messing around, allowing me students to explore what might interest them about my Fire Technology class, instead of limiting them. If they are interested in something let them research and present on the topic. I am going to try to implement this next semester. Chapter 9 Quote: “Games can infact advance learning.” Question: How do gamers decipher what is real from the video games vs. what is actually truth and will work in real life? In my son’s snowboarding game he can jump off a 100 foot cliff and only suffered minor injuries. What helps them realize the truth and reality of the gaming world vs. reality? Connection: In EDL 621 our final project was a Gamification. This game allowed us to compete against one another and in turn produced what I think are better results. I enjoyed this so much that I incorporated a gamification concept into my EDL 600 final. Epiphany: My project for EDL 600 was based upon implementing a FITBIT into the school to help improve student exercise and nutrition. I love the concept so much that I created a gamification and hope to successfully implement the FITBIT gamification in fall of 2016. Students have to earn ranks in the class based upon points and assignments completed, regarding diet and exercise. Students will start off as a Cadet and have the ability to climb the ranks of the fire department: Trainee, Probationary Fireman, Fire Fighter, Engineer, Captain and Fire Chief. Nicholas Swift
A New Culture of Learning CH. 4-6 Chapter 4 Quote: “Teaches no longer have to scramble to provide the latest up-to-date information to students because the students themselves are taking an active role in helping create and mold it, particularly in areas of social information.” Question: What will it take for students to not just be up to date with the social media news, but to have them actively engage in what is going on in the world around them? Locally and globally? Connection: I believe the best way to get students more engaged in making sure they are truly up to date with what is going on in the world or their city, would to be assign a twitter project. For example, I was a new user to twitter in September and after spending more time using the technology, I get continual updates on the things around the world that interest me. News feeds about my favorite sports teams, what’s going on in the middle east. If i hadn’t had to create a twitter for this class, I wouldn’t have bothered to learn or appreciate the technology Epiphany: While students spend a lot of time on their own personal media devices, if the choose, they can get active reports on what is happening around the world or sports. I think that by having the students research a topic and post on twitter, it will help them connect with others who might be actually experiencing the specific research topic first hand. Chapter 5 Quote: “They are constantly learning about the things that really interest them, those things are rarely acknowledged in educational environments.” Question: How do I incorporate more of what the students interests are outside the classroom into my Fire Technology program? Connection: The question I posed was answered in the EDL 630 class, as the 20% project brought everyone together. Each student was able to decide on a project of their choice, but in doing so had to collaborate with each student. Its almost as though the 20% project was designed to model the concept of “New Collectives.” Epiphany: Students like to create their own Avatar’s. Maybe I could have them create a project in which they created their own little city and have to develop a proper foundation for the Fire Service. I do a project about the large fires of the world that have helped shape history. They would have to consider building codes, water sources, implementation of a fire department and the funds appropriated with a full time department. Then other students could look at the students towns and could compare about what is a good idea and what areas the student could improve. Chapter 6: Quote: “The skilled student today learns how to watch the teacher very closely and thereby infer what questions will be on the test...figured out that reading the teacher can be just as useful as reading the text for getting a good grade. Question: How do we make sure in this new culture of learning that mistakes are used to support student learning? Connection: In my class, mistakes can result in serious injury or death. Students don’t always have the option to put their own flair on different fire fighting skills. Again, I am sitting here thinking that some of the books and assignments chosen are designed to let this cohort of students really impose the personality on their work, in a positive way. The more work I have done, I feel like all the classes thus far have modeled this concept. It is helping create and shape future classroom leadership without knowing. Epiphany: This particular quote reminded me of a few classes in college where I just regurgitated what the professor said in my essays and as a result got an easy A. However, I don't want to have the kids just recite what I have taught them, I want them to come up with their own decisions, based off the evidence that I have provided. Nicholas Swift
A New Culture of Learning Chapter 1: Quote: “The boards give you information that doctors just can’t, either because they don’t know it or don’t have the time to tell you about it.” Question: In the first chapter, it stated “the forums are not intended to substitute for visits to the doctor, and dispensing medical advice is strictly prohibited. Why can’t others offer medical advice? I can offer someone medical advice in person if they aren't well, but why not on the internet? Connection: I love this quote from Tom’s story, as it sums up a lot about having internet access. While the posts or forums we have access to aren't always the most valid information, the information can be found and the best way is by communicating with others. With the advancement of the internet, one can communicate with millions anywhere in the world, at any given time, about a particular subject of choice. In this case, Tom was researching his diabetes. Epiphany: I have avoided using google communities. Instead, I have been asking my fellow students who are in the Masters cohort at HSHMC their opinion in person. I have six poeple at HSHMC that can help me, however there are more students and staff that can help if i choose to post on the google community. I am a fool and now realize that I need to be more active in the forums and boards, as not only will someone help me, I may more importantly help someone else. Chapter 2: Quote: “Boundaries serve not only as constraints but also, oftentimes, as catalysts for innovation. Encountering boundaries spurs the imagination to become more active in figuring out novel solutions within the constraints of the situation.” Question: So if no boundaries were given in a classroom, learning would be hindered via open exploration, as the student has not been restricted and forced to find a solution for academic freedom? Connection: As soon as I read this, this quote made me think of Seven Survival Skills . In my survival skills, i relate to Tony Wagner, saying that the next generation of learners needs to be able to critically think and solve problems. They need to think outside of the box. Epiphany: When I was reading this chapter, I couldn’t help but be thankful that HSHMC is a blended learning school. From the start, HSHMC has been active in integrating technologies into the classroom, supporting the teachers and offering the latest learning methods to hopefully interest the students. Thus, the culture of the school from the first day was integration of technology. From some of the board meetings I have attended and speaking to other teachers from various schools, they are experiencing a high level of difficulty in integrating technology into the school. The change in culture is tough to implement. Chapter 3: Quote: “The belief that most of what we know will remain relatively unchanged for a long enough period of time to be worth the effort of transferring it.” Question: How or who will decide what is worthy of keeping and what needs to be discarded and no longer be taught? Might this create a different type of gap? Connection: In The Global Achievement Gap, Tony Wagner states on page 31, “What goes on in the classroom today is the same stuff as fifty years ago, and that’s just not going to cut it.” Epiphany: All the focus is pushed towards incorporating technology into the classroom. Also, what students are learning isn't relevant to the current demands of society. The main goal is to close the Global Achievement Gap and give everyone a better balanced education. I just worry, while this is a great concept, what will happen to all the people who learn trade skills and don't go to college. Plumbers, Mechanics, Carpenters all had opportunities to take these classes in high school. These days, these types of classes are cut and funding is used for the integration of technology. Maybe this will open up a new Global Gap. https://www.youtube.com/watch?v=hVHSlCNCc1E&feature=youtu.be 1) How do I convert my charcoal grill to a smoker, while still having the ability to just cook using coals?
I have been successful in converting my charcoal grill to a smoker and still have the ability to grill using just charcoal. Most dual grill are Gas and Charcoal, mine is the best, as cooking with natural mesquite wood or all natural charcoal generates great heat, but more importantly adds flavor to the food. 2) What parts would I need to complete this project? Although I am a qualified fabricator and will use some of these skills in converting the charcoal grill to a smoker, I decide to buy a smoker box instead of fabricating one. I purchased a 12” Char Broil Smoker. This is the best model I could find and I lucked out as I got it on sale. The original cost was $45.00, but I was able to purchase it for $25. In all honesty, I know the metal and time of fabrication would have been timely and this was a great option. This smoker box is sold as an attachment for Char Broiler Grill Model CBBA2-2750/S. I purchased my big Char Broiler Charcoal grill roughly seven years ago and I knew this box wouldnt fit. Therefore, I would have to fabricate and modify the grill. In addition, I knew i would need some piping for the chimney and a few other pieces of metal so I could fabricate brackets. 3) Will I need any additional tools? I am a certified fabricator, as I worked for my dad’s company for years fabricating and fixing heavy machinery. I have a small shop at my parents garage, so I have a lot of the tools needed to make the convert the grill to a smoker. The only thing I anticipate on needed is more cutting/grinding bits for my dremel. I used sandpaper to rough up the grill, so I could prime and repaint the grill to make it look brand new. I used a cordless drill and various attachments for either drilling holes or putting pieces together using screws.I also used my jig saw to cut holes in the grill and used my dremel to help grind down the rough parts of the metal and reshape the holes. 4) Where do I find the conversion parts to make the charcoal grill a smoker? I was able to locate the smoker box online at a few different stores, but randomly found the box on sale at Target. I purchased the smoker box for $25. All the other supplies would come from Home Depot. I probably spent another $35 on various supplies to fabricate the smoke stack. 5) What is the best wood for smoking meat? Where do I get this special wood? I discovered that the best wood for smoking meat is Western BBQ Mesquite Flavored Wood chips. I love the sweet smoky smell of the wood and the flavor it provides when it penetrates the food. I found that the wood chips can be purchased in small 5 pound bags at WalMart for around $10 or you can get a 25 pound bag at Home Depot for $30. I prefer the larger pieces of wood, instead of the chips as they last longer and produce more heat. I believe it is easier to monitor the temperature of the smoker. 6) What is the ideal temperature for the fire to smoke the meat? On average the goal is keep the temperature of the smoker around 225 degrees. At first, it was really tough, as I would put too much wood. When I first started, the temperature would be around 500 degrees and I would have to wait for the smoker box to cool down. By far the biggest challenge I faced in the 20% project was maintaining the proper internal temperature for the smoker. The middle school Principal of HSMS has an electric smoker, which drops packets into the grill to maintain a preset temperature electronically. It is much easier to smoke larger pieces of meat this way. If I was to smoke a full Turkey, I would be up at 5am and monitoring the temperature of the smoker all day. Smoking is a commitment. The challenge in keeping a wood fire smoker to a temperature is a huge skill. One that I will only develop with experience. 7) How long will it take me to convert the charcoal grill into a smoker? As I stated earlier, I chose to buy a prefabricated Smoker Box that adapts to a different grill. I thought that it would be easier for me to fabricate the box to fit my grill vs. making a smoker box from scratch. I would say that I probably spent roughly 20 hours if not more converting the charcoal grill to a smoker. This included attaching the smoker box, fabricating new mounts, cutting and fitting a chimney stack, painting the grill and reconstruction of the wheels and legs for easily moving the huge grill around. 8) How long does the meat need to be in the smoker to reach the ideal internal temperature, ensuring the meat is cooked? I cooked a 3 pound brisket and it was in the smoker for about 4.5 hours. I tried to maintain a smoker temperature of 225 degrees fahrenheit, with the goal of the internal temperature of the brisket being 180. I also smoked some Tilapia, as I am not a huge fan of Salmon. I smoked the fish for roughly an hour with an internal smoker temperature of 200 degrees fahrenheit. I was able to see the smoke rings, which shows that the fish was exposed to smoke for a perfect amount of time. By far my favorite food I smoked was the turkey legs for Thanksgiving. I prepared the turkey legs in two ways. First, I just put a basic dry rub of salt, pepper, and paprika. After this I continually basted the turkey with barbecue sauce. The other turkey leg I wrapped in bacon and it was amazing. It was better than the one’s I have purchased at the San Diego Fair. I had a little trouble maintaining the temperature, but I was able to cook the turkey legs for 2.5 hours. I look forward to smoking an entire turkey next year. 9) How much effort does it take to monitor the temperature of a smoker over a long period of time? This is by far the most challenging part of smoking food, trying to maintain the perfect temperature. The goal of smoking meat is to expose the meat to a low temperature for a long period of time. I found that trying to maintain an internal smoker temperature of 225 degrees Fahrenheit was best. At first the smoker was slow to build temperature. I started out by burning just the mesquite wood, but it took too long to build the internal temperature of the smoker. I then added some all natural charcoal briquettes to help raise the temperature and increase the rate at which the wood burns. My first attempt was a critical fail, as I had the internal temperature of the smoker at 500 degrees within a few minutes. Least as a fireman I can build a hot fire and know how to put it out. Smoking meat is all about finding the right balance of a small and efficient fire and then slowly adding more wood to increase and maintain the temperature. The key word is slowly. Smoking meat is a lot of work. I think it shows true dedication to food. 10) How tasty is the end product? Will I see smoke rings? I am an avid fan of all things barbecue and have tried every barbecue restaurant in San Diego. I would say my food is better. Not tryin to sound sound arrogant, but I think when meat is smoked in smaller quantities the food tastes better. The big mass produced barbecue restaurants don't produce or infuse the extra smokeyness. Smoke rings where visible when I smoked the fish. I got the brisket to a perfect internal temperature and it was nice and pink. When I smoked the bacon wrapped turkey legs, this was bar far my best effort. The bacon was beautifully and tender and all the extra fat had moistened the turkey leg. The fish had more of a darker color regarding the smoke ring. I believe if I brinded the fish for a longer period of time, the fish would be more moist. 11) Keep in mind we will use the same conversion smoker, but will my food taste better that my dad's? My dad and I spent a lot of time together building the smoker, which allowed us to enjoy a beer or two. I am so happy that I was able to spend all this time with my dad and that was what made this project more fun. He didn't help much, but what made me really happy was my son aiden got to see what my dad and I built. Aiden is six and I continue to show him the same skills my dad showed me at his age and I look forward to sharing more of these skills, fabrication and cooking as he gets older. The only thing I was not able to do was the contest against my dad. Smoking the meat is a long process and my dad was happy to let me labor over the internal temperature of the meat and the smoker. I know he loves the flavor, but he is content with his propane grill.That being said, it is a custom propane grill that he and I built a few years back. Guess we are the family that makes BBQ’s. https://www.youtube.com/watch?v=A_Lszq8FFtc&feature=youtu.be SLOW COOKED BARBECUE MEATS OFTEN HAVE A PINK RING OUTSIDE THE EDGE. IN BEEF AND PORK THE RING IS REDDISH-PINK, IN CHICKEN IT'S BRIGHT PINK. THIS PINK RING IS OFTEN KNOWN AS THE SMOKE RING AND IS CONSIDERED A PRIZE ATTRIBUTE WHEN SMOKING MEAT. THE SMOKE RING INDICATES THAT THE MEAT HAS BEEN SMOKED FOR A LONG PERIOD OF TIME AND ENHANCES THE FLAVOR.
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