[openstack-dev] [chef] State of the Kitchen - 2nd Edition

Samuel Cassiba s at cassiba.com
Fri Mar 16 16:00:04 UTC 2018

This is the second edition of what is going on in Chef OpenStack. The
goal is to give a quick overview to see our progress and what is on
the menu. Feedback is always welcome, as this is an iterative thing.

=> Pike has been branched! Supermarket has also received a round of
updates. https://supermarket.chef.io/users/openstack
=> chef-client 13.8 has been released, allowing the scenarios to
continue tracking the latest 13 series.

=> Queens development has commenced. Preliminary lab testing has
yielded positive results in Test Kitchen. Most changes seem to revolve
around deprecation chasing. https://review.openstack.org/550963 &
=> Nova is continuing the trend of operating as an Apache web service.

=> The client (fog wrapper) and dns (Designate) cookbooks will be
coming home after stabilizing in Pike.
=> Chef 14 and ChefDK 3 is a thing next month. A heads-up will be sent
to this ML before this enters the gate.
=> More to come with upgrades. Stay tuned for specs and patches.

On The Menu
=> Buffalo Chicken Dip
-- 3-4 raw chicken breasts (flash-frozen gives a slightly different
mouth feel. it still makes food, so, you do you, boo)
-- 8 ounces (226g) cream cheese / Neufchatel
-- 1 cup (128g) hot sauce (Frank's RedHot recommended. substitute for
your own preferred pepper sauce)
-- 1 ounce (28g) dry ranch seasoning (substitute for store-bought
powder, or salad dressing from a bottle, if you must - ranch or bleu
cheese works here)
-- 4 ounces (113g) butter (grass-fed recommended because delicious)
-- 4 slices cooked and crumbled (streaky) bacon
-- Cheese (shredded or cubed for melting consistency)

Add the chicken to a slowcooker in a single layer, if you have room.
Add hot sauce, butter, ranch right on top of the chicken. Cook on high
for 4 hours. Remove heat, drain juices, reserving juices. Shred
chicken. Add cream cheese, incorporate thoroughly. Reincorporate the
juices, gradually and thoroughly, taking care not to obliterate the
chicken, unless you like tangy, cheesy chicken mash. Serve as an
appetizer, or dig in with a fork.

Your humble cook,
Samuel Cassiba

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