Procrastiblog

May 20, 2006

On to India

Filed under: India — Chris @ 7:14 pm

WARNING: The theme of this blog for the next 3 months will be slowly evaporating ignorance masquerading as insight.

So, obviously, I have arrived. I’ve spent the last week trying to get my bearings, and I’m still only just getting started. Rather than write a novel about everything that has happened since I arrived, I will list just a few of the experiences of cultural difference that have perplexed me.

  • In Mumbai, I waited an unbelievably long time in a partially air-conditioned corridor to take the shuttle bus* from the international terminal to the domestic terminal. So long (almost an hour) that I began to wonder if we weren’t subjects in some kind of psychological experiment.
  • It takes two men to drive a cab to the airport: one to drive the car, and one to talk on his cell phone while the other guy drives the car.
  • I have a houseboy who brings me food, washes my dishes and my clothes, and cleans the apartment. He speaks about five words of English, which are: breakfast, lunch, dinner, outside, and tomorrow.
  • For some reason, all of my furniture, the refrigerator, and the washing machine disappeared. I asked the houseboy where they went, and he said, “Outside.” I asked him when they would come back, and he said, “Tomorrow.” This was on Wednesday. They have not reappeared.

* Note to my Indian readers: in the U.S., we prefer to take the monorail between airport terminals, as the monorail is the Transportation of the Future (cf. Epcot). We reserve buses for the poor, the infirm, and the insane, or use them to get to rental car agencies, hotels, Atlantic City, or Hooters. In any case, they run every 15 minutes.

First Bangalore photo set

Filed under: India — Chris @ 7:01 pm

I’ve uploaded my first Bangalore photo set to Flickr.

May 8, 2006

WikiSpam

Filed under: Tech — Chris @ 4:48 am

So I’m going through all my stuff before I leave and I decide to take a look at my Useful Things Wiki, a very modest attempt on my part to share with the world various bits of helpful trivia that are, as yet, un- or nearly-un-Google-able and… While I wasn’t looking someone has decided to take a gigantic crap in the commons. Which is to say that every single page on the site has been replaced with link spam.

And these suckers are tenacious. As I started to revert the site back its natural state, someone is simultaneously re-clobbering the site with spam! Ack!

Any Wiki tips from the good folks of the Internet? I don’t want to lock down the site, because that’s completely beside the point. I’ve enabled the ApprovedUrls feature of PmWiki and put a password on the whitelist page, which will presumably make spamming the site less attractive, but this doesn’t seem to be an ideal solution.

P.S. Ironically, the only likely response to this post is… comment spam!

[UPDATE 5/21/2006] The above solutions seems to have worked. I guess there is a broken window effect with Wiki spam…

[UPDATE 5/21/2006 pt. 2] I’m still getting a trickle… It has also been useful to enable the RSS feed on the Wiki changes, so that I get notified immediately when these things happen.

May 7, 2006

Flickr account

Filed under: India — Chris @ 10:15 pm

Here’s the first image in my new Flickr account. It’s the pile of drugs I just bought at Target so that my skin, sinuses, and gastro-intestinal tract will not fall off, rupture or explode while I’m in India. I’ll try to upload interesting pics regularly while I’m away.

Off to India

Filed under: India — Chris @ 9:38 pm

I’m going to be spending the next few months at Microsoft Research India in Bangalore, and I’ll try to use that as an excuse to un-mothball the blog and keep people up-to-date on my cross-cultural hijinks. I’m not sure if I’m at liberty to divulge what I’ll be working on, but you might be able to figure it out yourself if you look at the projects on the Rigorous Software Engineering group page and then look at the projects I’ve worked on on my home page. Hint: it’s not Petri Nets. (Or is it? Proof of equivalence to follow.)

April 1, 2005

Paul Kirk’s R.U.B.

Filed under: Food, Not Tech — Chris @ 2:56 am

I had the great privelege of attending a pre-opening party at R.U.B. (Righteous Urban Barbecue, on 23rd St. west of 7th Ave.), a blessing on New York from Paul Kirk, The Kansas City Baron of Barbecue. We sampled ribs, brisket, ham, pastrami, and smoked sausage and it was all outstanding. I wouldn’t put it above LC’s in Kansas City, but it was damn good—at least as good as Pearson’s—and it just may be Mr. Kirk needs to work out the kinks on his new smoking pits before he starts showing us how it’s really done. I will be going back ASAP to try the smoked duck and burnt ends.

Our pile of meat was followed by deep-fried Oreos, which might be my new favorite deep-fried dessert.

March 15, 2005

The ChipShop

Filed under: Food, Not Tech — Chris @ 5:34 pm

The Park Slope ChipShop has been one of our favorites since we moved to the neighborhood. The menu is quite extensive, though we very rarely stray from the perfectly delightful cod and chips. The bangers and mash are quite good, if you aren’t in the mood for fried. I wasn’t impressed by the fried sausage or the Shepherds pie. I have never had the guts to try a Scotch egg. The Stilton, Granny Smith & Walnut Salad is quite good, though somewhat beside the point. I haven’t tried any of the curries, despite feeling generally deprived of decent Indian food.

The fried candy bars are to die for. In my opinion, the Mars* and Snickers bars fare better than the Reeses cups, though I’d take the cups over the bars raw (i.e., unfried) no contest. Nougat and caramel respond well to frying; they liquefy and get deliciously gooey. Reeses’ peanut butter disappointingly resists gooification. I also recommend the candy bars over the Twinkies and the Twice Fried Cherry Pie—the Hostess confections are too sugary to begin with, they fall flat in fried form.

* I believe this is the British Mars bar, which is the same as an American Milky Way (nougat and caramel), and not the American Mars bar, which contains almonds.

February 4, 2005

Mr. Falafel

Filed under: Food, Not Tech — Chris @ 10:44 pm

Mr. Falafel makes an excellent chicken kabob sandwich. Nice fresh pita and salad, tender moist chicken (not what you would expect from take-out). We supplement with our own pepperoncini. Oddly, their falafel is disappointing. I have also found their gyros and feta cheese salads lacking. But the chicken kabob is delicious and cheap, and I would gladly have it delivered any day of the week.

UPDATE: Shish kabob, also good!

January 17, 2005

Minca Ramen Factory

Filed under: Food, Not Tech — Chris @ 6:46 pm

Ate at this East Village ramen shop on Saturday night. I had the Charshu Ramen, a basic bowl with extra pork. There was no need for extra anything, as the soup was thick and rich and incredibly filling. I only got about halfway through my bowl before I had to stop, and I suffered from uncomfortable fullness and indigestion for the rest of the evening. So, despite the satisfying tastiness of the meal, I don’t think I’ll be going back.

Texas-Style Chili

Filed under: Food — Chris @ 6:00 pm

Made Texas-style chili this weekend for the first time. For those who aren’t chili connoisseurs, Texans prefer their chili with chunks of beef instead of ground meat and without beans or tomatoes. The end result is a very intense, rich stew of beef–not at all sweet, with a earthy, smokey flavor that comes from the chili powder and cumin. The spiciness of this recipe depends on the type of chili powder you use. I ended up with a very mild chili, because the only “pure” ancho chili powder I could find happened to be mild, and I wanted to follow the recipe closely on this first try. If I make this recipe again, I will be sure to include a mix of spicier chilis.

We accompanied this with buttermilk biscuits from the Gourmet Cookbook (a Christmas gift). This was my first attempt to make traditional biscuits and I was kind of worried, as they have a reputation for being tricky. I was surprised out how well they turned out (though I learned that you can’t cut corners by mushing stray bits of dough into a biscuit-sized lump—if the dough isn’t properly rolled out and kneaded, the separate bits won’t convincingly “fuse” in baking). The only mistake I think I made is using salted butter and not compensating by cutting down or eliminating the extra 1/2 tsp. of salt called for. The biscuits were overly salty as a result, but not inedibly so.

My overall impression is that this meal was “a bit much”. The chili had a 1/4 lb. of bacon (I might have used a bit more) and the biscuits contained a whole stick of butter (about a Tbsp. per biscuit); at the end of the meal, I once again felt overly full and maybe a little nauseous (the story of the weekend).

The bottom line: I appreciate the purity of the Texan approach, but there ain’t nothing wrong with some tomatoes and beans. And don’t get crazy about it, but pay attention to how much fat you’re putting into your meals. Sometimes things can get out of control…

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