dslreports:
9.5 megs down
2 megs up
This is awesome!!!!!!!
Friday, December 03, 2010
Monday, November 15, 2010
an anthropologic view on Facebook?
Was talking about Facebook with YiChun and the role it plays in her life. We both agreed that she didn’t even facebook two years ago. Now she is on it every day. Why? I wanted to understand.
Her family facebooks. So? They call, you talk. But much more than that, you have a conversation over the phone just a few times a week, at most. But Facebook offers you the kind of everyday details that is not otherwise possible over the phone. One, we just don’t remember all the funny or frustrating little details in life. Two, you just don’t always talk about these details all the time, as interesting as they may be. But with facebook, you get it from everyone you are connected to.
Not only is it family. The students she would have otherwise lost contact can now see what she is up to, every so often, ask for help, or just chime in.
I started to wonder if there is something about Facebook that is greater than what appears on the surface. Maybe it is addressing a need society has today, and if you push it to a greater extend (if you are a facebook fan) transforming society.
YiChun moved away from Taiwan to Switzerland. Time difference, distance all play a role. Where it used to be if you moved that far away, you lost some touch with family and friends. Yes, there were letters, phone calls, But even just twenty years ago when I first went to Switzerland, letters took a week to arrive not to mention it took forever to write and phone calls cost so much that I only talked to my parents for 15 minutes twice a month. If nothing else, you lose those colorful details of life and definitely the outer fringes of your social circle. I can’t imagine what it would be like to move from Vienna to Paris 100 years go.
Maybe a hundred or fifty years ago, when we move away from our families and friends, we build relationships with our neighbors as the first little step in a new environment. But we certainly don’t do this any more. YiChun’s French teach was surprised that she talks to her neighbor. Over the last forty or fifty years, the population in the industrialized world and developing nations probably moved more than ever before. Regardless of the fact that the movement of people increased and we have become more individualistic, we are still social beings that need human interaction. After you move, you can’t quickly build relationships with people around you such as your neighbors, so you look for ways to maintain your existing relationships. In come Facebook (and the Internet) to help facilitate even relationships just across town.
So, it Facebook transforming society? I am not sure. But it’s doing something to the lives of those who Facebook that wasn’t possible before.
Her family facebooks. So? They call, you talk. But much more than that, you have a conversation over the phone just a few times a week, at most. But Facebook offers you the kind of everyday details that is not otherwise possible over the phone. One, we just don’t remember all the funny or frustrating little details in life. Two, you just don’t always talk about these details all the time, as interesting as they may be. But with facebook, you get it from everyone you are connected to.
Not only is it family. The students she would have otherwise lost contact can now see what she is up to, every so often, ask for help, or just chime in.
I started to wonder if there is something about Facebook that is greater than what appears on the surface. Maybe it is addressing a need society has today, and if you push it to a greater extend (if you are a facebook fan) transforming society.
YiChun moved away from Taiwan to Switzerland. Time difference, distance all play a role. Where it used to be if you moved that far away, you lost some touch with family and friends. Yes, there were letters, phone calls, But even just twenty years ago when I first went to Switzerland, letters took a week to arrive not to mention it took forever to write and phone calls cost so much that I only talked to my parents for 15 minutes twice a month. If nothing else, you lose those colorful details of life and definitely the outer fringes of your social circle. I can’t imagine what it would be like to move from Vienna to Paris 100 years go.
Maybe a hundred or fifty years ago, when we move away from our families and friends, we build relationships with our neighbors as the first little step in a new environment. But we certainly don’t do this any more. YiChun’s French teach was surprised that she talks to her neighbor. Over the last forty or fifty years, the population in the industrialized world and developing nations probably moved more than ever before. Regardless of the fact that the movement of people increased and we have become more individualistic, we are still social beings that need human interaction. After you move, you can’t quickly build relationships with people around you such as your neighbors, so you look for ways to maintain your existing relationships. In come Facebook (and the Internet) to help facilitate even relationships just across town.
So, it Facebook transforming society? I am not sure. But it’s doing something to the lives of those who Facebook that wasn’t possible before.
Sunday, October 31, 2010
Le Montagne - Chardonne
Sia: Autumn Menu: Foie Gras in soup veggie, Risotto in with very little sticks of black truffle, pigeon
YiChun: Sea scallops
Food:
You can see through the presentation that the cook had put a lot of thought into the food. Two generous slices of Foie gras were laid out with rock salt crystals on top, bringing some sweat out. The risotto was tasty in its own right with the mix of cheeses blended in but unfortunately had little in way of truffle flavor. It was again well presented with thin, fine stick of truffle, garnered with small slice of parmesan, small piece of prosciutto, and a waffle-like chip.
The quarter of pigeon, besides being small was tasty. I think there was a small misfortune with the hind leg in that it was way too salty.
YiChun’s four scallops came well decorated on a black plate with yellow sauce and nicely sliced orange and fennel bulbs loosely stacked together. YiChun didn’t like the sauce and thought the scallops were not particularly outstanding besides being pretty small. Having ordered it as a main course (entrée for us Americans but don’t ever tell the French speakers that entrée is main course), YiChun thought at least it should come with some starch. Since the option exists, the a-la-carte guests should still be able to satisfy their appetite with a just main course, maybe with an appetizer. However, Le Montagne choose to serve their a-la-carte guests the exact same plate as the people going for the menu. YiChun wasn’t hungry in the first place, so she felt alright. But I could tell that four scallops and s few slices of veggies could only serve as my appetizer but not a main course.
YiChun didn’t feel the food was that special nor outstanding. I would agree. But then again, how creative could you be with scallops or pigeons? You pan sear the former – the only way screwing it is either by under or overcooking and an establishment like Le Montagne wasn’t about to make a mistake on something that simple. I have always loved pigeon and don’t think there are that many ways to cook it. The autumn menu was what it was – the ingredients simple, and overall, it wasn’t bad food – it just wasn’t 220 CHF food.
The service was definitely the worst part of the evening. We waited at least 20 minutes to order water after we sat down. And that was only because we stopped stopped someone while they were running back to the kitchen. No, I really don’t bite. You can stand next to me and safely tell me what I was about to enjoy. After my risotto was brought to the table, YiChun had this grin on her. Apparently, the waiter had “walked” away from the table and started running just when he thought he was out of our sight. Just as he laid down my main course on the table, the waiter started to back away at the same time starting to tell me what was on the plate.
After my appetizer was served, a waitress came to set additional silver. We knew right there that she didn’t know YiChun didn’t order the menu. Sure enough, 5 minutes later, someone else came and replaced her silverware.
When YiChun asked for the desert menu, she was told that since she ordered a-la carte, she should have put in the desert order ahead of time, since it takes time to prepare. Only two minutes later, the lady in charge came to tell YiChun that what the other waitress meant was that since YiChun didn’t order the menu, dessert would be a separate item. It would still be possible to order something.
At this point, I told her that was contrary to what the other person said. Before I could even finish, she cut me off, and told me that a-la carte doesn’t include a dessert.
When she came back to take YiChun’s order, I told her that it had been a very disappointing dinning experience. She then pointed out that the fact that the servers only spoke French was an issue – implying that the fact that I didn’t speak French was the root cause of it. I told her that I never had a bad dinning experience with Denis Martin nor the 3 star place in Crissier with my level of French. She then moved on to tell me that most guests were late today and everyone had come at once. Wow, it’s apparently it’s all our fault – the guests.
The chef did make his rounds at the end of the evening. He was calm, reasonable, and apologetic. He asked us specifically what went wrong with the service and provided us some desert wine. It was a nice gesture.
The general mood of the waiters were a nervous, tense and of disorganization.
You expect a bit more when four well prepared scallops run you of 68 Swiss Francs and a 4 course menu sets you back 130 Francs.
YiChun: Sea scallops
Food:
You can see through the presentation that the cook had put a lot of thought into the food. Two generous slices of Foie gras were laid out with rock salt crystals on top, bringing some sweat out. The risotto was tasty in its own right with the mix of cheeses blended in but unfortunately had little in way of truffle flavor. It was again well presented with thin, fine stick of truffle, garnered with small slice of parmesan, small piece of prosciutto, and a waffle-like chip.
The quarter of pigeon, besides being small was tasty. I think there was a small misfortune with the hind leg in that it was way too salty.
YiChun’s four scallops came well decorated on a black plate with yellow sauce and nicely sliced orange and fennel bulbs loosely stacked together. YiChun didn’t like the sauce and thought the scallops were not particularly outstanding besides being pretty small. Having ordered it as a main course (entrée for us Americans but don’t ever tell the French speakers that entrée is main course), YiChun thought at least it should come with some starch. Since the option exists, the a-la-carte guests should still be able to satisfy their appetite with a just main course, maybe with an appetizer. However, Le Montagne choose to serve their a-la-carte guests the exact same plate as the people going for the menu. YiChun wasn’t hungry in the first place, so she felt alright. But I could tell that four scallops and s few slices of veggies could only serve as my appetizer but not a main course.
YiChun didn’t feel the food was that special nor outstanding. I would agree. But then again, how creative could you be with scallops or pigeons? You pan sear the former – the only way screwing it is either by under or overcooking and an establishment like Le Montagne wasn’t about to make a mistake on something that simple. I have always loved pigeon and don’t think there are that many ways to cook it. The autumn menu was what it was – the ingredients simple, and overall, it wasn’t bad food – it just wasn’t 220 CHF food.
The service was definitely the worst part of the evening. We waited at least 20 minutes to order water after we sat down. And that was only because we stopped stopped someone while they were running back to the kitchen. No, I really don’t bite. You can stand next to me and safely tell me what I was about to enjoy. After my risotto was brought to the table, YiChun had this grin on her. Apparently, the waiter had “walked” away from the table and started running just when he thought he was out of our sight. Just as he laid down my main course on the table, the waiter started to back away at the same time starting to tell me what was on the plate.
After my appetizer was served, a waitress came to set additional silver. We knew right there that she didn’t know YiChun didn’t order the menu. Sure enough, 5 minutes later, someone else came and replaced her silverware.
When YiChun asked for the desert menu, she was told that since she ordered a-la carte, she should have put in the desert order ahead of time, since it takes time to prepare. Only two minutes later, the lady in charge came to tell YiChun that what the other waitress meant was that since YiChun didn’t order the menu, dessert would be a separate item. It would still be possible to order something.
At this point, I told her that was contrary to what the other person said. Before I could even finish, she cut me off, and told me that a-la carte doesn’t include a dessert.
When she came back to take YiChun’s order, I told her that it had been a very disappointing dinning experience. She then pointed out that the fact that the servers only spoke French was an issue – implying that the fact that I didn’t speak French was the root cause of it. I told her that I never had a bad dinning experience with Denis Martin nor the 3 star place in Crissier with my level of French. She then moved on to tell me that most guests were late today and everyone had come at once. Wow, it’s apparently it’s all our fault – the guests.
The chef did make his rounds at the end of the evening. He was calm, reasonable, and apologetic. He asked us specifically what went wrong with the service and provided us some desert wine. It was a nice gesture.
The general mood of the waiters were a nervous, tense and of disorganization.
You expect a bit more when four well prepared scallops run you of 68 Swiss Francs and a 4 course menu sets you back 130 Francs.
Sunday, September 12, 2010
old ladies.... curls in the hair
YiChun is off to Germany for a week. I am taking advantage of the last bit of summer sun on the little balcony we have. Sipping a glass of champaign, having some bread of "campagn" with some Manchego, some tastless latteria magro,a bit of yummy formage aux Noix (soft cheese with walnuts) and jambon cru campagne fume (smoked ham), I am having a the time of my life. Down below, on the neighbor's balcony, the lady from the 4th floor showed up in her pajamas and freaking hair curls.....
Why do people do that?
Why do people do that?
Thursday, June 17, 2010
after mexico scored 1-0 against france in the world cup
The lone mexican player got past the french defense, the french goalie went for the fake and mexico scored.
A: Why were the french all standing around and not doing anything to stop him?
B: The french work 35 hour weeks and the clock just clicked over. The mexicans work 60 hour week so they kept going.
A: Why were the french all standing around and not doing anything to stop him?
B: The french work 35 hour weeks and the clock just clicked over. The mexicans work 60 hour week so they kept going.
Tuesday, May 18, 2010
Lancia club in Lucca?
For the Lancia fans. Went down to Cinque Terre for the weekend and saw this...
Monday, April 26, 2010
car trouble
I guess the car has to give me some kinda battery related trouble every other year. Went to take the car to the only supermarket that has some resemblance of American supermarket in size, only to find out the car won't start. The lights come on, everything electric works.
One successful jump, unsuccessful restart, and a new battery, and two days later, we are back in business. I really crossed my finger and hope that it's not the alternator. Have no idea what one of these things costs in Switzerland.
Anyway, thought about this one thing. When have to trade the car for a baby, I would hope it's a girl, because its name has to be Portia.
One successful jump, unsuccessful restart, and a new battery, and two days later, we are back in business. I really crossed my finger and hope that it's not the alternator. Have no idea what one of these things costs in Switzerland.
Anyway, thought about this one thing. When have to trade the car for a baby, I would hope it's a girl, because its name has to be Portia.
Wednesday, February 03, 2010
are we going overboard to create a false sense of security?
are all these 21-year old anti-drinking rules resulting in fewer drunks in America than in Europe?
Last nite, I went to Whole Foods to get some fruits, they wouldn't let me buy a small bottle of port because I didn't have my ID with me. Fine. Fair.
Today, I went again to pick up a a couple bottles of beer to go with my lunch. I made sure I brought my Swiss driver's license. Still no dice. I was told that my license didn't have any physical description of me. Apparently, the picture on my driver's license is not a physical description of me.
I was then told that dumb dumb Schwarzeneger signed into law that it would be acceptable to use a passport, even if it doesn't have physical descriptions either.
What the hell is going on in this country, or this state?
People seem to have forgotten the point of checking IDs. 1. make sure the holder is more than 21 years old, 2. make sure the ID is not fake and the ID matches the person holding it. So assume that my brother is using my license to get booze, and the white dude in the supermarket can't tell my brother from me since we are Asians, but the fact a CA license would say that I have brown eyes would really help him to pin point that he is indeed NOT the true owner of the picture ID?
What is even dumber is a governer would sign this crap into law, then sign a loophole into law so that a passport, even without a "physical description" could be used to purchase booze. "To encourage tourism", the manager of the store said. So, let's allow the foreigners who are on vacation in this country get booze easier than the people who actually live here...... Better yet, let's allow anyone with a passport get booze easier than someone without. What kinda shitty logic is that?
Just to state the obvious, with my Swiss driver's license, I can rent a car, check into a hotel, probably even buy a gun, but.... I can't buy a bottle of beer.
So, my plan is buy some nice paper and something to laminate it with. Make a little booklet, then I will put my picture on it with my birth date, and print "Republic of Genovia" across the front cover. Will this home made passport do the trick? Do you think the dude at the supermarket will know that I am the prince of Republic of Genovia that only exists in The Princess Diaries?
Last nite, I went to Whole Foods to get some fruits, they wouldn't let me buy a small bottle of port because I didn't have my ID with me. Fine. Fair.
Today, I went again to pick up a a couple bottles of beer to go with my lunch. I made sure I brought my Swiss driver's license. Still no dice. I was told that my license didn't have any physical description of me. Apparently, the picture on my driver's license is not a physical description of me.
I was then told that dumb dumb Schwarzeneger signed into law that it would be acceptable to use a passport, even if it doesn't have physical descriptions either.
What the hell is going on in this country, or this state?
People seem to have forgotten the point of checking IDs. 1. make sure the holder is more than 21 years old, 2. make sure the ID is not fake and the ID matches the person holding it. So assume that my brother is using my license to get booze, and the white dude in the supermarket can't tell my brother from me since we are Asians, but the fact a CA license would say that I have brown eyes would really help him to pin point that he is indeed NOT the true owner of the picture ID?
What is even dumber is a governer would sign this crap into law, then sign a loophole into law so that a passport, even without a "physical description" could be used to purchase booze. "To encourage tourism", the manager of the store said. So, let's allow the foreigners who are on vacation in this country get booze easier than the people who actually live here...... Better yet, let's allow anyone with a passport get booze easier than someone without. What kinda shitty logic is that?
Just to state the obvious, with my Swiss driver's license, I can rent a car, check into a hotel, probably even buy a gun, but.... I can't buy a bottle of beer.
So, my plan is buy some nice paper and something to laminate it with. Make a little booklet, then I will put my picture on it with my birth date, and print "Republic of Genovia" across the front cover. Will this home made passport do the trick? Do you think the dude at the supermarket will know that I am the prince of Republic of Genovia that only exists in The Princess Diaries?
Tuesday, February 02, 2010
food in Taiwan
watching the travel channel. Some dude (bizarre food) is in Taiwan chowing down some stuff.
The first stop I caught was him at some place eating stinking tofu. He didn't do so well. Couldn't stomach it. Then he tried the 1000 year old eggs. Didn't do well either.
Stop II. Scheelin night market. Oyster fry with egg. He survived. Chicken butt. Survived. Then he went shrimping which was grilled immediately after. Coffin planks. I personally have never seen what the big deal is. He was of course, fine. Fried chicken uterus. I must admit I haven't tried it yet. I think it's a new thing. I guess the thought of it is a little repulsing. Duck tongue. Yamm.... Duck head. I wouldn't eat that myself. Just don't see the point. There is nothing but very thin skin on it.
Stop III. Rooster testicle soup. Ah... I think I have had it before. I wouldn't eat it myself again. Again, don't see the point. Dude liked it.
Stop IV. Taipei 101. Hardly the place I would go to get good food. It's the stuff you can get in any food court. (Note to Zimmerman dude: the soup - does have pig's blood cubes, but it's not dried.) Pigeon egg marinated in soy and black tea. I think it's 鐵蛋, no?
Stop V. Wu-lei. He ate at some 泰雅 restaurant. Again..... I am not sure that is where I would get 泰雅 food. But then again, I have no idea what 泰雅 food should really taste like. He had fried bees. Weird.
I have always wondered where you take foreign visitors. I guess the show took him to places I have never been to.
The first stop I caught was him at some place eating stinking tofu. He didn't do so well. Couldn't stomach it. Then he tried the 1000 year old eggs. Didn't do well either.
Stop II. Scheelin night market. Oyster fry with egg. He survived. Chicken butt. Survived. Then he went shrimping which was grilled immediately after. Coffin planks. I personally have never seen what the big deal is. He was of course, fine. Fried chicken uterus. I must admit I haven't tried it yet. I think it's a new thing. I guess the thought of it is a little repulsing. Duck tongue. Yamm.... Duck head. I wouldn't eat that myself. Just don't see the point. There is nothing but very thin skin on it.
Stop III. Rooster testicle soup. Ah... I think I have had it before. I wouldn't eat it myself again. Again, don't see the point. Dude liked it.
Stop IV. Taipei 101. Hardly the place I would go to get good food. It's the stuff you can get in any food court. (Note to Zimmerman dude: the soup - does have pig's blood cubes, but it's not dried.) Pigeon egg marinated in soy and black tea. I think it's 鐵蛋, no?
Stop V. Wu-lei. He ate at some 泰雅 restaurant. Again..... I am not sure that is where I would get 泰雅 food. But then again, I have no idea what 泰雅 food should really taste like. He had fried bees. Weird.
I have always wondered where you take foreign visitors. I guess the show took him to places I have never been to.
back to the states!
Woowooooo!
I am back! Haven't been back for 6 month and I am happy to be in the states again. At least I can speak the language!
Two observations/experiences.
On the way from SFO to Los Altos, I was reminded by how many cars were on the road of the Economist article that Americans on average generate at least twice as much CO2. Just on my SFO to hotel trip, I have driven more than I did in the last three months combined!
Went down to the supermarket to pick up some fruits. I also picked up a small bottle of port, but the 18 year old cashier wouldn't get me buy it just because I didn't have my ID with me. I might have a baby face, but I am 34!!!!!!
goin' to bed now.......
I am back! Haven't been back for 6 month and I am happy to be in the states again. At least I can speak the language!
Two observations/experiences.
On the way from SFO to Los Altos, I was reminded by how many cars were on the road of the Economist article that Americans on average generate at least twice as much CO2. Just on my SFO to hotel trip, I have driven more than I did in the last three months combined!
Went down to the supermarket to pick up some fruits. I also picked up a small bottle of port, but the 18 year old cashier wouldn't get me buy it just because I didn't have my ID with me. I might have a baby face, but I am 34!!!!!!
goin' to bed now.......
Thursday, January 28, 2010
balut
So I ate one. I have never been soooo scared of an egg before, or any food of any other kind. I guess I have finally been able to understand other people's fear of various types of food I have ingested (bat, snake, sheep testicles, brains, intestins).
I heard they used it on Fear Factor?
I heard they used it on Fear Factor?
Wednesday, January 27, 2010
little duckies
went to Paris for the weekend. Maybe more on that later. We did have some fantastic food (Thanks, Stu!). But the most "interesting" story is a continuing saga.
We went to have some Vietnamese food. On the way back to the metro, we stopped by an Asian grocery store, just to see what is available. YiChun and I both love food shopping.
We bought some Asian pears and didn't find anything that interesting, except duck eggs. There is this Taiwanese thing you do with duck eggs. You perserve them with salt water. I think every Taiwanese kid grew up eating this at some point. I have always had it hard boiled, but YiChun said her mom fries it with some minced pork.
These duck eggs were huge, compared with the normal chicken eggs. The shell also has a slightly darker color.
Back at the hotel I opened the box out of curiosity and took out the biggest one since it was kinda protruding out of the top of the box. It felt kinda funny like there was solid in there. Interesting, I thought it might have been boiled already. I figured that is ok, we can still preserve it salt water.
Last nite, back at home, YiChun looked up the recipe. Just simple salt would do. But I shook the egg again and there is really some solid stuff inside. Oh well, once or twice, you do get these eggs with slightly developed ovaries or whatever you call them. It happens.
At lunch, YiChun mentioned that she thinks the Vietnamese do eat these 60% grown chics still in the egg. Yikes. That really stirred my curiosity. So I cracked that egg open. The picture...... well, I didn't take one.
Here is a link that gives you a good idea of what is inside. http://acien.pixnet.net/blog/post/24312395
I am still regurgitating.....
We went to have some Vietnamese food. On the way back to the metro, we stopped by an Asian grocery store, just to see what is available. YiChun and I both love food shopping.
We bought some Asian pears and didn't find anything that interesting, except duck eggs. There is this Taiwanese thing you do with duck eggs. You perserve them with salt water. I think every Taiwanese kid grew up eating this at some point. I have always had it hard boiled, but YiChun said her mom fries it with some minced pork.
These duck eggs were huge, compared with the normal chicken eggs. The shell also has a slightly darker color.
Back at the hotel I opened the box out of curiosity and took out the biggest one since it was kinda protruding out of the top of the box. It felt kinda funny like there was solid in there. Interesting, I thought it might have been boiled already. I figured that is ok, we can still preserve it salt water.
Last nite, back at home, YiChun looked up the recipe. Just simple salt would do. But I shook the egg again and there is really some solid stuff inside. Oh well, once or twice, you do get these eggs with slightly developed ovaries or whatever you call them. It happens.
At lunch, YiChun mentioned that she thinks the Vietnamese do eat these 60% grown chics still in the egg. Yikes. That really stirred my curiosity. So I cracked that egg open. The picture...... well, I didn't take one.
Here is a link that gives you a good idea of what is inside. http://acien.pixnet.net/blog/post/24312395
I am still regurgitating.....
Tuesday, January 05, 2010
getting openLDAP to compile on snow leopard
1. go get BerkeleyDB http://www.oracle.com/technology/software/products/berkeley-db/db/index.html. Compile it and get it working.
2. use the following when running configure
LDFLAGS=-L/usr/local/BerkeleyDB.4.8/lib CPPFLAGS=-I/usr/local/BerkeleyDB.4.8/include ./configure
follow the rest.....
2. use the following when running configure
LDFLAGS=-L/usr/local/BerkeleyDB.4.8/lib CPPFLAGS=-I/usr/local/BerkeleyDB.4.8/include ./configure
follow the rest.....
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