[openstack-dev] [chef] State of the Kitchen: 7th Edition
s at cassiba.com
Wed Sep 5 02:34:33 UTC 2018
This is the seventh installment of what is going on with Chef OpenStack.
The goal is to give a quick overview to see our progress and what is on
the menu. Feedback is always welcome on the content and of what you would
like to see more.
### Notable Changes
* Ironic is returning to
This is currently targeting Rocky, but it will be backported as much
as automated testing will allow. The cookbook currently works through
to Tempest and InSpec, but resource constraints prohibit a more
* Chef OpenStack is on
currently covers the Kitchen scenario, and needs more fleshed out. A
more comprehensive deploy guide is in the making.
* Sous Chefs released v5.2.1 of the
today. This will alleviate an issue with ports.conf conflicting
between cookbook and package.
* openstack/openstack-chef-repo has served us for many years, but
nothing is an unmoving mover. Development has shifted over to
openstack/openstack-chef and openstack-chef-repo will be ferried to the
great bit bucket in the cloud.
* With the aforementioned repo retirement, integration has shifted to
* Docker stabilization efforts are looking good to introduce a
containerized integration job for CentOS. Ubuntu still does not play
nicely using Docker through Kitchen. This will result in gating jobs
using both the Zuul-provided machine, as well as Docker. The focus is
AIO at this time.
* fog-openstack 0.2 has been released, which makes a major change to
how Keystone endpoints are handled. This is in anticipation for
dropping a hard version string for Identity API versions.
0.2.1 has been released to
which will resolve the issues 0.2.0 exposed. For now, however, the
client cookbook has been constrained to match ChefDK. The target for
ChefDK to support fog-openstack 0.2 is, at this point, the unreleased
### On The Menu
*The Perfect (Indoor) Steak*
* Kosher salt
* Black pepper
* 1 tbsp (15 ml) olive oil
* 1 (8 to 12 ounce) boneless tenderloin, ribeye or strip steak
1. Set your immersion cooker to 130F (54.4C) -- y'all have one of these,
2. Generously season both sides with salt and pepper.
3. Place the steak in a medium zipper, or vacuum seal, bag. Seal with a
vacuum sealer, or using the water immersion technique.
4. Place the bag in the water bath, and set the timer for 2 hours. This
comes out to about medium-rare consistency.
5. After 2 hours, remove the steak from the water bath and pat very dry
with paper towels.
6. Heat oil in a medium cast iron skillet over high heat until it
7. Add steak and sear until well-browned, about 30 seconds per side.
8. Let rest for 5 minutes.
Your humble line cook,
Samuel Cassiba (scas)
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