Monday, April 25, 2011

Links for 04-25-2011

Friday, April 15, 2011

Links for 04-15-2011

Tuesday, April 12, 2011

Links for 04-12-2011

  • Data Center Dialog: Right place, right time, right cloud partners - "One of the things that has been frustrating about the cloud market to date is the ad hoc, shoot-from-the-hip approach. It’s great for testing the waters and there is, indeed, an important role for “good enough” computing, but as enterprises get more serious about cloud, they need to make sure they are thinking about something near and dear to my heart: management."
  • The Joy of Not Cooking - Magazine - The Atlantic - "So we have something of a mystery. Just when our labor in the kitchen has fallen, we have seen the rise of the gourmet kitchen: the high-end retailers like Williams-Sonoma … the Sub-Zero refrigerators … the $10,000 Viking stoves … the $250 Breville toaster ovens … the Japanese knives with their own display stands. Why are we spending so much money on a place where we spend so little time?"
  • Groundhogs! - "Having groundhog trouble is like living in the Bill Murray movie of the same name. You go to bed and wake up to the same exact thing every morning—in this case, a giant furry butt on legs eating your landscape to the ground. But this picture is NOT a comedy. Although weather-guessing Punxsutawney Phil has made this giant squirrel—yes, that’s what they are—seem cute and cuddly, they are actually a serious menace that people often underestimate until it’s too late."
  • ProductCamp Boston’s Presentations on SlideShare - ProductCamp Boston 2011.
  • Game Over In The CPU Wars? - Chuck's Blog - "For me, it's the final sign that -- yes -- the era of Big Unix on proprietary RISC processors is finally coming to a close."

Wednesday, April 06, 2011

Links for 04-06-2011

Thursday, March 31, 2011

MIT Burton House 60th Reunion

I do a brief appearance on a panel.

Wednesday, March 30, 2011

Links for 03-30-2011

Wednesday, March 23, 2011

Links for 03-23-2011

  • Why I Left Rackspace and What About Openstack « Deprecation - "One thing that I think has been wrong from the start of Openstack is the definition of community.  Community is not a list of partners.  In fact, the participation of most of the companies listed on the openstack community webpage started and ended with a press release."
  • GSA: Cloud Computing Is Safer Than You Think -- Government Clouds -- InformationWeek - "The Office of Management and Budget has taken "an aggressive stance on the cloud," she wrote. "We're all on the hook to move three systems to the cloud by 2012. I'm here to tell you that it can be done intelligently and securely.""
  • Impossible world: Articles: M.C. Escher: More Mathematics Than Meets the Eye
  • RIP Digg. - "Startups in Silicon Valley are like old generals. They don’t die anymore, buoyed on life-rafts of lingering venture capital and modest revenues. They just fade away, eventually purchased for assets that are a shadow of their former promise. It’s pretty clear that Digg is on that path. The company isn’t dead, but it’s been fading away for a while, and its soul is all but gone. The company can spin it however it wants– the final nail in the coffin is news that founder Kevin Rose– long Digg’s greatest asset– is leaving."
  • New Rules for the New Internet Bubble « Steve Blank - "We’re now in the second Internet bubble. The signals are loud and clear: seed and late stage valuations are getting frothy and wacky, and hiring talent in Silicon Valley is the toughest it has been since the dot.com bubble. The rules for making money are different in a bubble than in normal times. What are they, how do they differ and what can startup do to take advantage of them?"

Friday, March 18, 2011

Links for 03-18-2011

Wednesday, March 09, 2011

Links for 03-09-2011

  • Introducing Zite, the iPad's Smartest Magazine Yet - "“What’s broken is there’s so much stuff out there, and I don’t know how to get to it,” says Ali Devar, Zite’s founder and CEO. “There’s no automatic system that’s catching the important stuff I miss every day. Search doesn’t solve it. Social doesn’t solve it. A lot of [Zite beta testers] came back to us and said, ‘Thank goodness, here’s something that gives me my content and more, but filters it for me.’ People are feeling the pain, and they need it resolved.”"
  • Gambling on the future... | In-Depth Analysis | Marketing Week - "Three-quarters of marketing chiefs plan to restructure their departments this year to keep pace with the demands of digital media, according to research exclusive to Marketing Week. To help marketers keep ahead of the wave of change, there are four key areas of reorganisation."
  • InfoQ: IBM’s Reference Architecture for Creating Cloud Environments
  • High Scalability - High Scalability - Are Cloud Based Memory Architectures the Next Big Thing? - Interesting stuff if a bit all over the place. It also seems to lack a discussion of memory used within existing storage paradigms.
  • IBM100 - Good Design is Good Business - "IBM’s focus on design has its roots in a stroll down Fifth Avenue in New York that Thomas J. Watson Jr. took in the early 1950s. He stopped at an Olivetti shop where typewriters were set out on sidewalk stands for passersby to try out. The machines had sleek designs and a variety of colors. Inside, the shop was bright and modern looking. In contrast, the display areas in IBM’s offices in those days were dimly lit and its computers were drab and boxy. The lobby of the headquarters on Madison Avenue had been designed to please Thomas Watson Sr.’s early 20th century aesthetic: it looked, his son wrote, like the “first-class saloon on an ocean liner.” A few years later, as Watson Jr. was preparing to take over as IBM’s chief executive, he decided, “I could put my stamp on IBM through modern design.” Later, in a 1973 lecture at the University of Pennsylvania, Watson Jr. declared that “good design is good business.”"
  • Digital Watches and Pet Rocks  - Technology Review - "So take that as a lesson when you encounter a new technology: the first incarnations might be clunky, but that's no real indicator of its staying power."
  • Cinema Redux - "This explores the idea of distilling a whole film down to one single image. Using eight of my favourite films from eight of my most admired directors including Sidney Lumet, Francis Ford Coppola and John Boorman, each film is processed through a Java program written with the processing environment . This small piece of software samples a movie every second and generates an 8 x 6 pixel image of the frame at that moment in time. It does this for the entire film, with each row representing one minute of film time."
  • moviebarcode - Cool way of looking at films' palette.
  • Rock-Paper-Scissors: You vs. the Computer - Interactive Feature - NYTimes.com
  • Pictures Of Cats Winning: Pics, Videos, Links, News - Hilarious!
  • Shackleton’s Antarctica in colour, 1915 « How to be a Retronaut

Friday, March 04, 2011

Links for 03-04-2011

Wednesday, March 02, 2011

Links for 03-02-2011

Friday, February 18, 2011

Links for 02-18-2011

Thursday, February 03, 2011

Links for 02-03-2011

Tuesday, January 25, 2011

Links for 01-25-2011

Thursday, January 13, 2011

Links for 01-13-2011

Tuesday, January 11, 2011

Links for 01-11-2011

Wednesday, January 05, 2011

Links for 01-05-2011

Thursday, December 16, 2010

Links for 12-16-2010

Monday, December 13, 2010

Links for 12-13-2010

Thursday, December 09, 2010

Links for 12-09-2010

Wednesday, December 08, 2010

Links for 12-08-2010

  • Debating subway map form and function :: Second Ave. Sagas - "The venerable Vingelli took the floor first. While the angular subway schematic that divided the city’s subway riders remains Vingelli’s most iconic New York piece, the subways are replete with the 79-year-old Italian designer’s imprint. The relatively clear signage and the unified use of Helvetica was a part of Vingelli’s Graphics Standard manual that the TA adopted in the late 1960s."
  • Someday, Nobody Will Ask “PC or Mac?” - Techland - TIME.com - "But something good has been happening lately: The decision has gotten simpler and less risky. Both Windows PCs and Macs are, on some level, primarily boxes that run the Web browsers we do much of our work in--once you're inside your favorite browser, it doesn't matter all that much which operating system your computer uses. And a high percentage of peripherals--cameras, printers, and many phones--don't care whether you connect them to a Windows computer or a Mac."

Tuesday, December 07, 2010

Links for 12-07-2010

Thursday, December 02, 2010

Links for 12-02-2010

My fave general purpose cookbooks

The past year and a half saw good updates to a couple of old standby cookbooks. These aren't necessarily the sort of cookbooks you buy to read all the way through or to ogle the food porn photography--indeed there aren't many photos in any of the books listed. Nor are they designed to dive deep on a particular cuisine or food style. Rather, they're big tomes intended to give a taste (so to speak) from a wide swatch through relatively traditional American cooking. Here are four cookbooks I put in this category. Two are the aforementioned newcomers.

The publication of Ruth Reichl's new Gourmet cookbook in September of 2009 turned out to be something of a bittersweet event given that it preceded the cancellation of Gourmet magazine by just a couple of weeks. I have quite a few cookbooks from Gourmet in my collection but the two volume 1960s-vintage reference on my shelf stays there mostly for nostalgia reasons; it's not particularly relevant to me in the types of recipes and ingredients on which it focuses. And that's a general problem with older cookbooks. As Reichl puts it:
Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried when I called for freshly grated Parmesan cheese (most people still used the stuff that came in the green can), fresh garlic (frowned upon in many places) and chiles (too hot, too hot, too hot).
I think it's also the case that the recipes in this book tend toward the simpler and the quicker. They're not dumbed down exactly but they do mostly avoid highly complex foods that require all-day preparation. And that aligns with modern lifestyles as well.

Most of the recipes in this book can be found on the Epicurious website, which is also a good place to see how readers may have modified the original recipes. Even though you can look up the recipes for free though, I find it worthwhile to have a curated and packaged version that I can keep in the kitchen (where, to be sure, the Epicurious application also resides on my iPad).


My existing New York Times cookbook wasn't quite so vintage, with a 1990 copyright date. However, this edition--edited by longtime Times food editor Craig Claiborne--seemed to be a largely incremental update of earlier versions. It was one of my more useful references nonetheless but it still dated back to what was in important ways an earlier era of cooking.

Amanda Hesser's The Essential New York Times Cookbook, like Gourmet Today, is explicitly about updating recipes for modern tastes and ingredients (albeit the modern tastes and ingredients associated with locales like Manhattan). However, the book places those updated recipes within the context of the New York Times' recipe files going back to the beginning.

 Thus, while this cookbook certainly contains plenty of "modern" recipes, it also makes a point of reintroducing foods and drinks of the past that may be worth re-examining. And for fans of Craig Claiborne, many of his favorites are still well-represented. (In keeping with the season, his 1958 eggnog concoction is more of a meal than a drink.) This is both a good cookbook and a fun read.


The Cook's Illustrated crew, headed by Chris Kimball, is something of a mini-industry. They have shows on public TV, magazines, a Website that they actually succeed in getting folks like myself to subscribe to (something the New York Times would sincerely love), and a passel of cookbooks that profitably rework and repurpose large swaths of content.

The central conceit of Cook's Illustrated is that everything from recipes to techniques is tested, tested, tested. They're also probably the best-known example of the modern "cooking geek" approach in that they investigate and explain why particular techniques work or don't work. (Alton Brown is another author who focuses on the science of cooking but without the obsessiveness of Cook's Illustrated.)

The Best Recipes is an encyclopedic work and it does a great job of breaking down and illustrating how to do things in the kitchen with something over 1,000 recipes in all. Because it does so much more than just present a bunch of recipes, this has become my go to reference for how to do things in the kitchen and a starting point for how to handle a cut of meat or other ingredient.
If there's a knock on on Cook's Illustrated it's that the whole "we tried 50 different ways of boiling an egg" shtick can get a bit old after a while. More to the point, I find it can result in recipes that are a bit fussy with three types of cheeses grated three different ways and the like. Also be forewarned that large quantities of cream, butter, and the like often seem to play heavily into getting the best tasting result. Still, overall, a great reference and a good bargain given its size.


A lot of people learned cooking from The Joy of Cooking and it's still the standard kitchen reference for many. For my part, I tended to favor modern versions of The Fanny Farmer Cookbook--which traces its origins to the 1896 Boston Cooking-School Cookbook.

Now, to tell the truth, I don't use this as much as I used to. If I want to figure out what to do with some leftovers or make some traditional comfort food, the Internet often has a more complete, albeit less vetted answer. And, as I noted above, Cook's Illustrated is a substantial reference work and generally does a more complete job of explaining both whys and hows. So, in short, this is a less essential reference for me than it once was. However, that said, I still use it and it continues to earn its spot on my close-to-hand bookshelf in the kitchen.