001 Kicking off Season 3 COBOL Lives on with Rick Loughrey & Camira Fabrics from Z Series to IBM i

001 Welcome to Season 3 of The incredible i Show!  We are kicking off the new season with Rick Loughrey, Head of BI and IT at Camira Fabrics.  COBOL is alive and well in the IBM i space.  Rick weaves together his years of experience using COBOL on IBM Z to the IBM i, supporting Camira's in-house developed ERP applications.  Rick talks about the ups and downs of mergers and acquisitions and maintaining the BEST products for the business.  Rick Loughrey, Head of BI & IT Camira FabricsEmail:  [email protected]: linkedin.com/in/rick-loughrey-46015817https://www.camirafabrics.com/CIO.comOne incredible Th(i)ng!  Products, gadgets, recipes, music or things we are loving right now. Tony's picks for this week:New 2011 Harley DavidsonPeg's pick for the week:   Club Volleyball season has started!  Super fun watching the girls play in person and hanging out with parents.  Rick's pick for the week:For Rick 2 great things came out of the pandemic.  1.  Rick learned to make his own sour dough started and 2. they got a new cockapoo puppy - Arnold! Rick's Sourdough recipe:We work in grams/kilograms rather than cups, so I’m not sure how it will translate 😊Making your starter :200g of bread flour with 200ml of lukewarm waterPlace in a jar or other container and keep uncovered overnightKeep “feeding” the starter everyday – discard half of the mixture and replace with another 100g of flour and 200ml of waterKeep repeating the discarding and feeding process daily until you start to get bubbles in the mixture.  It’s then ready to use, but keep feeding the starter regularly – I find keeping in the fridge covered but feeding once a week works fine.Making the bread :Use 100g of your starter and combine with 300g flour, a pinch or two of salt and 300ml of warm water (this is called the “sponge”)Cover and leave it to rise (3-4 hours)Top up the starter with 50g flour and 50ml waterAfter the sponge has risen, add 350g of bread flour and salt and knead for 10 minutes (or use a mixer!)Leave to prove for around 3 hours (or overnight in the refrigerator works even better to develop the flavour further)Knock back the dough, shape and prove for another hour before baking – 220C/425F for around 35 minutes.This episode is sponsored by...COMMONhttps://www.common.org/homeMidrange Dynamics Change Management Software - Built for IBM i modernization!https://www.midrangedynamics.com/Rowton IThttps://www.rowtonit.com/ Note Peg is aware of the audio issue and we are resolving to remedy it as soon as possible.  Please accept our apologies!  Thank you so much for listening to the show!Interested in sharing your IBM i story?  Want to sponsor the podcast?  We want to hear from you!  Reach out to Peg at  [email protected]