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Froth

Mar. 30th, 2011 | 07:12 pm

I have been listening to more classical music lately, including, at times, whilst reading the internet. As you know, that particular series of tubes is full of videos your friends make you watch, most of which are much better without their soundtrack. So I mute them and continue listening to what I'm already listening to. This had led to some amusement, which I invite you to also be amused by.

You must immediately please mute the Knut video (on the right):

http://www.youtubedoubler.com/?video1=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DXMrdhgWR9Zk&start1=21&video2=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DwkCC1-6dZZc&start2=&authorName=steersman

Also there is Grieg and dogboarding. You will have to do that yourself:

http://vimeo.com/21504557

http://www.youtube.com/watch?v=XEDU-LpDsGY

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The servers at work have funny names

Feb. 23rd, 2011 | 04:08 pm

Subject: M+O Purchases

Hi - I have a few quotes I've been meaning to discuss with you:

1. More memory for bunkmoreland. This would increase the number of virtual servers we could run. Currently we have 11 test servers and the repos server. We are basically at capacity, but the load and memory graphs have been very stable. I'm interesting in bumping this up for a couple of reasons:
- Once we add more staff, there will be more code changes being setup for QA testing.
- I'm worried that the claydavis machine may have lurking hardware problems (we already know the disk drive is bad). I'd like to have a fallback (ie, be able to bring up another virtual server to replace it)

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Beer Eggs

Jul. 31st, 2010 | 10:59 pm

Sometimes they put beer or sparkling wine in the omelet at Foreign Cinema and it's hella good. I wanted to try this at home, so I made up the rest of a scramble around it, and it was hella good.

I used Anchor Small and a dry gouda. Trumer Pils would probably be even better. Fresh dill's better than dried, of course.




5 eggs
1/4 cup beer
1/4 cup grated cheese
1T dijon mustard
1t dried dill
2T oil
1-2 cloves garlic, minced
salt & pepper

Combine the eggs, beer, cheese, dijon and dill and whisk thoroughly.

Heat the oil over medium low in a frying pan and add salt, pepper and garlic, cooking and stirring until sticky and almost brown. Add egg mixture and cook however you like it.

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Can't spell the noise I made. (Exclusively vowels, lots in a row, all-caps is not caps enough.)

May. 8th, 2010 | 09:53 pm

















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Emos in the Zone

May. 3rd, 2010 | 01:45 pm

This one's been a sore spot for years, and I have slightly more to say about it than will fit in a tweet, so: if you have any desire to know what you're talking about when you talk about the genre of music called Emo, click on over to The A.V. Club.

http://www.avclub.com/articles/emo,40593/

Don't say I've never tried to help you help yourself. If, however, you wish to go on referring to any music that a) you don't like and b) has lyrics as Emo, much the way you refer to any person who a) you don't like and b) isn't dressed like a yuppie as a Hipster, that's your business. Knowing better than everyone else about things they don't care about is part of the inescapable curse of being a geek, and I have accepted it. But if you can't get it straight, at least stop pretending you can have an intelligent discussion about it.

N.b., I am not endorsing Emo as a genre. There's some, though very little, I don't hate. Pretty Girls Make Graves is good and is Emo. Death Cab for Cutie, often described as Emo, sucks, but is not.

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Sharing without typing too much

Aug. 25th, 2009 | 11:08 am

I started a Tumblr.

http://steersman.tumblr.com/

Mostly so I can post whatever song I'm getting all worked up about at the moment and you can listen to it. Since it requires less (read: almost no) work, it is highly likely there will be more activity there than over at Emus in the Zone, about which the less said at this time the better.

Also, I share things in Google Reader, in case you care what I think is neat today on the blagonetz.

http://www.google.com/reader/shared/theposthorn

If you use Google Reader, which you should, you should just become my Reader friend, and we can share and share alike.




Pizza Scramble Recipe:

1 slice leftover pizza
1T olive oil
salt and pepper to taste
three large eggs
1T cream

Cut pizza into ~3/4" squares. Heat olive oil and salt over medium heat in a frying pan. Vigorously scramble eggs, cream and pepper with a whisk, and add to pan, stirring frequently. Add pizza squares when the eggs are almost cooked. Serves one.

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Now I kind of want to see it.

Jun. 29th, 2009 | 10:25 am

"I found it at once loud and boring, like watching paint dry while getting hit over the head with a frying pan." -- Peter Bradshaw

"...if I wanted to see Megan Fox in the vicinity of giant hulking stupid metal things, I'd just put Maxim next to a microwave." -- Amelie Gillette

"its like a movie screen taking a really boring shit on your face for 2 and a half hours" (sp) -- @azizansari

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Doesn't take the edge off unemployment

May. 20th, 2009 | 04:12 pm

But for crying out loud. I think people thought that all those nice things I said about the folks that ran the company I used to work for were just, I don't know, platitudes, or hot air. Email below just received from the (former) CEO of that company, which has been effectively out of business for over three months.




hi everyone,

You should be receiving a final pto payment today. Several of the investors put money into the company in order to cover this payment and to help wind down [company name] even though they will not get any of it back.

The assets of the company are being transferred to a third party as part of an "ABC" (assignment for benefit of creditors) and shortly I will not have any official capacity vis-a-vis [company name]. However, if any of you need help with health care issues (e.g. if you need a letter for hippa) please let me know and I will be glad to help on a volunteer basis.

It has been a pleasure working with you all. We brought together an amazing team and built a great product. I look forward to working and socializing with many of you in the years to come.

best wishes,

[CEO name]



Sushi.

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Is "Farm-Fresh" Oxymoronic to You?

May. 18th, 2009 | 03:04 pm

The eggs I ate at home for a good portion of my adolescence were arguably farm-fresh, to use the currently popular adjectival catchphrase, in that they came out of a chicken's butt usually within a week or so of being made into my breakfast. They were not literally farm-fresh, as the chickens that laid them lived not on anything resembling a real farm, but rather in the sturdy but clearly homemade plywood coop situated a twelve-second walk from our back door across our one-acre yard. Conscientious of my health and the good of the planet and all that, and fortunate to live in San Francisco where such things are available even at many corner markets, I have as an adult always purchased organic free-range eggs. The last two dozen I've bought, though, came from these farm-fresh sources we have now, one dozen from the 24th Street Cheese Company (purveyors also of many non-cheese fine foods) and one dozen from Mission Pie. No amount of organicity nor free-rangitude can compare. Just looking at the eggs in the carton was enough to bring me back to those heady days of having so many fresh eggs on hand we had to give dozens away, and eating them has been transcendent. All of it has forced me to confront the disparity between the things hens lay and the product called "eggs" that is available in most stores.

I really love eggs. I feel exactly the same way about them as I do about meat and seafood: I take a vehement stance on how they should be cooked, most notably how they should not be overcooked, and I think poorly executed egg dishes are often inedible. But eggs done right are incomparably satisfying to me, especially scrambled, fluffy and delicate. Very fresh eggs, as I recently rediscovered, also have an intense rich flavor not hinted at in their grocery store counterparts. Normally I require some additions or flavoring in my breakfast scramble, something as simple as cheese, chiles or sauteed onions at the least. The fresh eggs shine all on their own, cooked slowly in a bit of butter or oil with maybe a few herbs, or just salt and pepper.

Part of the explanation for this flavor difference is the freshness itself. Though "farm-fresh" (like "organic;" see below) is ill-defined, one hopes eggs advertised thus are a week old at the most, preferably only as old as their packing and transportation time. Eggs you buy in the store (organic and free range have no bearing on freshness) might be four weeks old. I think the sell-by date is 30 days from the packing date. Furthermore, the washing process those eggs undergo removes most or all of the natural protective coating on the shell, accelerating spoilage. Refrigerated unwashed fresh eggs will keep for months.

The differences in physical appearance are even more remarkable. Different breeds of chicken lay eggs with differently colored shells, most in the vicinity of white, tan-brown or pastel green. Any individual hen's eggs may vary in size, and there is more variance between breeds. They might be squat and almost round, huge double-yolkers, or long and torpedo-shaped. Normal, healthy chickens lay misshapen eggs, and particularly with little lumps and bumps, like calcium growths on the eggshell. Of course, eggs that have not been washed have smudges of mud and dirt, perhaps a piece of hay dried to them here or there, and yes, sometimes smears of hen insides.

Whereas the eggs from the store, as you certainly have noticed, are all about the same size and shape and color, be they brown or white. How do they do that? Some of the answers are obvious, and some not-so, but even the seemingly-innocent obvious answers are unappealing to me. So they only breed chickens that lay a certain color egg? Genetic homogeneity of that sort is, you may know, a bad thing. I don't know which would be worse: if the hens are also bred to lay eggs that are all just the same size, or if eggs of an appropriate size are kept and all the rest discarded, or maybe, as seems to be so fashionable, incorporated into the hens' feed.

I am certain all the information I could possibly want about egg agriculture is available on this superhighway, but I will choose not to seek out the answers, rather just to accept that I won't like them, and stick with paying about double for fresh local eggs what I would for grocery store eggs. The latter don't measure up, however Organic or Free Range they might claim to be.* All the proof I need that this is the right decision can be found in the stunning bright yellow yolk.



*Both those buzz-phrases are and have long been unreliable indicators of any kind of food quality, health benefit, or eco-friendliness, as the legal standards for both are not just grotesquely low, but poorly enforced. If you use Organic Valley products, for instance, I am led to believe you may be doing your health and the world a favor, but if you buy Horizon or Clover Organic you're just getting ripped off. I am as guilty of this as anyone, but I'm trying to improve.




This morning coffee, bacon, an orange, Ciabatta toastlets and, you guessed it, Pie Ranch eggs over easy.

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Five New Facts I Learned About Vampires From Let The Right One In

Mar. 28th, 2009 | 03:17 pm

1. Cats don't like vampires. (This and the below may be already known vampire facts which I've failed to internalize due to my investment in Buffyverse vampirism. Whedon might just not have been telling us the whole story, here.) In fact, kitties don't just not like vampires, they fucking go all Pet Semetary on them.

2. Vampires can't handle ingesting non-blood substances. They puke them right up. Their undead digestive track is like "Saltine? Vomit!"

3. Vampires actually can come in uninvited, it's just that if they do they will start bleeding from their scalp, eyeballs, cuticles, elbows, belly buttons, and probably all the standard orifices as well. Yeesh.

4. Little girl vampires apparently have, um, their vaginas sewn up. Somehow. Huh.

5. Vampires aren't so into being vampires. Immortality's a bitch, and craving the blood of the living gives you some serious animalistic growly stomach, plus impulse control issues. And, you see, vampires have feelings too. They might feel a little bad about killing. An undead's gotta eat, of course, but your average friendly little girl vampire will go for the kill to avoid infecting the victim. Which, hey, bonus Thing:

5 1/2. How do you catch vampirism? Just by being bitten and surviving? Or do you need to ingest a little of their blood, too? Or is it some more complicated thing? This is a long-standing debate among vampire enthusiasts (I assume), but LTROI clearly casts its vote for the first option.


Grilled ham, sherry-braised asparagus with soy sauce and ginger, garlicky potato salad with capers.


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