Blog

  • Airplane!

    While I’ve done less blogging recently, I’ve done a lot more flying. Watching flight attendants do their ancient dance over and over, I could not stop wondering if a single airliner passenger ever had to use the seat cushion as a flotation device after a “water landing.”

    As it turns out, airliner pilots performed “water landings” or “ditchings” as they are properly called, successfully several times. In fact, while not technically ditching, jets (and their passengers) go a-swimming in the East River after running off the runway at our own LaGuardia Airport all the time. Well, twice.

    I was traveling on Southwest Airlines the evening of the JetBlue debacle. My flight was 5 hours late, which would have not been too bad since I had an interesting book with me, but the Southwest Airlines employees made absolutely sure that I would not send much of it reading. For a couple of hours they bounced me from a long line to a long line just to check in. Then I spent a couple of hours in other lines trying to figure out why my ticket did not have a seat assignment. Finally, after 5 hours, just as the plane was finally filled with passengers, I was told that there would not be a seat for me, and I would need to go back out past the security checkpoint to talk to customer service. As I was standing in yet another line, I finally won a reprieve, was given a seat somehow, but not before having to go back through the security checkpoint again.

    Most of Southwest Airlines employees seem to be incapable of two things: apologizing and operating public announcement systems. While the first is understandable, the second kind of mystified me at first. A woman behind a check-in desk repeated the same bit of information (we have no idea when the plane will be here) to a long line of customers one by one, for the first 4 hours not a single announcement was made over the PA system.

    Later another, seemingly more competent and caring employee made a few announcements over the PA. Every time she would talk into the microphone, a few customers milling about would start screaming – “it doesn’t work!” and “what are you, stupid? It doesn’t work!”, not realizing, of course, that the PA system would first record the message spoken into a microphone and then release it with a delay, as to eliminate feedback. The poor woman’s face was really miserable: she must hear “your microphone does not work” from clueless customers every day.

    As we were preparing for takeoff, the pilot did not make much of an apology for the 5 hour delay. He did say something funny, though. “Uhh, folks, here’s the update. We are waiting our turn to take off, and not sure when it’ll be. But the only good news is, uhh, if it can be considered good news, we are 4 hours ahead of JetBlue.”

    JetBlue might have screwed the pooch in this particular instance, with passengers stuck in planes for astronaut-diaper kind of times and what not. But given any opportunity, I’ll fly with them instead of Southwest. I just can’t stand companies whose employees offer you something other than a proper apology when they screw up and treat you like dirt that you are (or they think you are).

    My hosting company, Dreamhost, has been providing really crappy service lately. I don’t make a living off of my blog, and frequent outages would not really be enough to make me leave. Besides, it’s 8 bucks a month for a ridiculous amount of bandwidth and space. But a flippant and insulting “apology” that they posted on their blog after the last outage really got on my nerves. I am so leaving Dreamhost, it’s not even funny. I’ll pay more, I’ll spend my time moving, but I won’t host my sites with Dreamhost. In fact, when I’ll finally get my ad system up and running, besides giving free ads to the only person who asked for it, I’ll run some “Dreamhost Sucks” ads as well. As soon as I’ll have a bit of free time.

  • Silence is Golden

    Somehow, the less I write, the more readers I get. Or seem to get. At least, according to Feedburner.

    To be honest with you, I lost some blogging motivation when I could not break the 800 reader barrier for such a long time. Also, not one reader left me a comment after my customary self-made New Year’s card. The one lonely comment is from someone to whom I bitterly complained about this terrible injustice and thus does not count.

    Just in case you cared, the seeds that I harvested from the pine cone given to me by a kind Rockefeller Center security guard, spent some time in a fridge and were planted. Well, in fact, I misplaced the packet with most of them somewhere on my desk, but the few that were planted resulted in one baby Rockefeller Center tree.

  • Global Warming

    A couple of cherry and plum trees in Brooklyn Botanic Garden blossomed prematurely. I took these pictures last Saturday, January 6th.

    This reminded me of the article that I’ve seen in the Fantastic Story Magazine for Winter 1953, in fact the same magazine from which I liberated the masthead of my website.



    Dr. Bartlett’s company is still in business and “this theory about the more carbon dioxide the warmer” is still around too.

  • A Recipe for Disaster

    Have any of you seen an episode of The Simpsons where Lisa becomes a vegetarian? If you haven’t, too bad, because it has a lot to do with my first paid review on this blog.

    Lisa: They can’t seriously expect us to swallow that tripe.
    Skinner: Now as a special treat courtesy of our friends at the Meat Council, please help yourself to this tripe. [Class cheers and runs to table loaded with tripe.]
    Lisa: Stop it Stop IT! Don’t you realize you’ve just been brainwashed by corporate propaganda?
    Janie: Hmmph, apparently my crazy friend here hasn’t heard of the food chain.
    Uter: Yeah, Lisa’s a grade A moron!
    Ralph: When I grow up, I’m going to go to Bovine University.

    Joel Spolsky has his underpants in a bunch because spoiled grade A… I mean, A-list bloggers are currently being showered with fancy laptops, all expenses paid trips and other goodies by PR agencies. Next thing we’ll see is the Webbys attendees start getting Emmys-like gift baskets. It’s a widely known fact in the entertainment industry: if you want the A-listers to attend your crappy awards show, you better give them some stuff that they can buy with their pocket money.

    Since I am not an A-list blogger, nobody is trying to bribe me with a drool-inducing HDTV TIVO or a shiny new laptop, so if I want to shed some of my credibility, I’ll have to do some work. I decided to try out the very controversial http://www.reviewme.com.

    The deal is simple: an advertiser asks me to write a review on my blog, and if I do, I get some money. I do have pretty good pagerank and a decent amount of readers (aka blog juice), so after a month or so of waiting, I got my first paying reviewee, chefs.com. They want me to review their recipes. Fine. Off to http://www.chefs.com/recipes/default.aspx I go. I do like to cook, and I do use recipe sites all the time.

    The last time I searched for a recipe I was looking to do curry. See, I purchased this really awesome Maharajah Style Curry Powder from PENZEYS Spices. It’s pricey, but unlike curry powder that you might find in a supermarket, it’s made out of the best and freshest ingredients with a pound of Kashmir saffron for every 50lb of curry.

    So I type in “curry” into chefs.com and sort by cook time (a seemingly useful feature). What do I get? 133 results overall, which is not stellar, but a number of curry recipes that take 0 minutes to prep and 0 minutes to cook. A boon to a busy web developer and blogger like myself. Just to think that I was using Joe Grossberg’s How to Make a Simple Curry “Anything” that takes whole 15 minutes!

    Ok, so the supefast curry recipe turned out to be just a case of bad data, a lazy developer and a company (it could be that it consists of that one lazy developer) that does not use it’s own product(or does not care about it).

    Moving on. Some time ago I had to look up a recipe for another exotic delicacy, İşkembe çorbası. It’s a Turkish soup made of tripe. I have it regularly at a Turkish restaurant near my house, and it’s extremely delicious. Tripe can be very tasty when prepared right.

    So I type in “tripe” into chefs.com. Here’s what I get:

    To my disappointment, the first result, “Lighter Fresh Applesauce in Puff Pastry” does not contain any tripe. Neither do the rest of them.

    From what I know, recipes are not really copyrightable. Because of that, it’s possible to get a couple of cds with recipes from somewhere or just scrape the web and start your own site. For instance, the recipe for “Lighter Fresh Applesauce in Puff Pastry” shows up on different websites with the same phrasing down to “Bake puff pastry shells according to package directions.” One of the sites even has nutritional info, but also omits the source of the recipe.

    To conclude my review, chefs.com has reviews available elsewhere with one of the buggiest search interfaces I’ve ever seen. The owner of the site probably used some Bovine U-trained developers, and not that the site is generating pretty good revenue, is looking for a way to improve the search engine positioning. He or she has no clue about web development and marketing. I could provide that clue, but it’ll take a bit more than the $50 I should get for this review.

  • The Gift of PR

    When you are working with true professionals, one of the best things to do is to ask them to choose for you. Japanese have a special word for it – “omakase“. When you say “omakase onegaishimasu” in a sushi bar, the chef will create a custom meal for you, based on the freshest and the best ingredients available at the moment.

    If you ever give your money to Warren Buffet, your hair to Jonathan Antin, your floundering computer maker to Steve Jobs, the choice of where and what to eat to Tony Burdain — they’ll do a good job. Doing the same with any stock broker (is likely to churn your investments or worse ), the Supercuts barber (might style you ala Gates) , Carly Fiorina (might make poor H and P spin in their graves some more) is a capitally bad idea.

    For a while I’ve been running Amazon’s “omakaseTM” ads on my blog, and I’ve got to tell ya, they stink. I, personally, would fire the business dev suit running (or rather running into the ground) Amazon’s Associates program. This person is never going to be fired, because by it’s nature, Amazon Associates is an amazing thing, one of the best business ideas that Amazon ever implemented. It’s like an Abrams M1 tank – even a drunk moron can drive it around and do a lot of very impressive damage, but it takes a highly trained soldier to really unleash it’s true destructive capabilities.

    I am very disappointed in Amazon Associates products, especially omakase, and because of that I am building my own Amazon Associates ad server in my spare time. Lately I haven’t had much spare time, so the project is moving rather slowly. I’ll be pulling omakase ads off though, and meanwhile I’ll replace it with a holiday gift for my readers.

    I will replace the ads on my website with promos for some blogs and websites of my readers (as well as some of my favorites). Do you you have a site you’d like to promote? Comment here or send me an email. Suggest as many as you want. If you have some “creative” – that’ll help. And if you won’t suggest anything (as it usually happens when I ask for suggestions) and make me feel very sad, instead of promoting your sites, I’ll do the same with all the splogs that sometimes spam me. At least they take the time to leave a comment.

  • The Nutcracker Season

    This holiday season finds me once again working in the Rockefeller Center. This time I am in the building with the funny neon sign.

    Most of the lesser Rockefeller Center buildings put up gaudy X-mas decorations up front: a giant present box, a huge mound of ornaments, and a scary animatronic jack-in-the-box riding a train. My building has giant nutcracker statues.

    While giant copies of their CO stand outside, in the lobby a trio of toy soldiers sing carols and gesticulate. They seem to be enjoying themselves, well, as much as three costumed men in makeup can enjoy singing carols to an endless procession of salarymen, suits, techies, administrative assistants and other denizens of corporate America.

    I, for one, is very thankful for a pleasant and interesting new gig and many exciting opportunities, but my thoughts are with those in terrible jobs. Those of you who aren’t happy – there’s always the Internets with wonderful sites like the Joel on Software job board.

    Still, those of you who think that you are unhappy, I’d like to leave you with a haiku that I made by lightly editing a very real lament of a Burger King worker that I found on Livejournal’s bkstories community. I count BK as one syllable, not two which is probably wrong.

    Holiday season.
    I work at BK near Walmart.
    Shoot me in the face.

  • De gustibus non est disputandum

    In the former Soviet Union, cognac was the expensive booze of choice, while whiskey was relatively unknown. Technically, you can only call cognac the brandy from Cognac in France, but the Soviets did not care much about that, already abusing Appellation d’Origine Contrôlée with Soviet Champagne.

    In any case, high end Armenian brandy was considered the ultimate drink. Armenians were one of the first to invent the alcohol distilling technology, and Armenian brandy, by the way was the very same drink that Odysseus used to knock out the Cyclops.

    The reason I remembered all this, is because two news articles reminded me of a Russian saying: to a pessimist cognac smells like bedbugs, to an optimist – bedbugs smell like cognac. Good cognac has a rather peculiar smell, and some say that it smells exactly like squashed bedbugs. Although I smelled cognac often enough, I’ve never smelled squashed bedbugs. Thus I can’t really say if the saying is true, or just an artifact of crappy Soviet cognac.

    Consider the contrasts:

    In Zimbabwe people are eating rats:

    “Twelve-year-old Beatrice returns from the fields with small animals she’s caught for dinner.

    Her mother, Elizabeth, prepares the meat and cooks it on a grill made of three stones supporting a wood fire. It’s just enough food, she says, to feed her starving family of six.

    Tonight, they dine on rats.

    “Look what we’ve been reduced to eating?” she said. “How can my children eat rats in a country that used to export food? This is a tragedy.””

    Zimbabwe’s ambassador to United States, Machivenyika Mapuranga, told CNN on Tuesday that reports of people eating rats unfairly represented the situation, adding that at times while he grew up his family ate rodents.

    “The eating of the field mice — Zimbabweans do that. It is a delicacy,” he said. “It is misleading to portray the eating of field mice as an act of desperation. It is not.” “

    It’s hard to be optimistic about rat eating, but I guess it’s not as difficult for Mr. Mapuranga.

    On the other hand, it’s probably pretty hard to be pessimistic about gourmet food served in some Manhattan soup kitchens:

    “The multicourse lunch that Michael Ennes cooked in the basement of Broadway Presbyterian Church last week started with a light soup of savoy and napa cabbages. The endive salad was dressed with basil vinaigrette. For the main course, Mr. Ennes simmered New Jersey bison in wine and stock flavored with fennel and thickened with olive oil roux.

    But some diners thought the bison was a little tough, and the menu discordant.

    “He’s good, but sometimes I think the experimentation gets in the way of good taste,” said Jose Terrero, 54. Last year, Mr. Terrero made a series of what he called inappropriate financial decisions, including not paying his rent. He now sleeps at a shelter. He has eaten at several New York City soup kitchens, and highly recommends Mr. Ennes’s food.”

    The gourmet soup kitchen chef is an optimist though:

    “Despite the care he puts into his cooking, he doesn’t mind a little criticism.

    “They’re still customers, whether they’re paying $100 a plate or nothing,” Mr. Ennes said. “One thing we do here is listen to people and let them complain. Where else can a homeless person get someone to listen to them?” “

    I grew up with the Soviet media feeding me horror stories about life in America, and I know that indeed, looking at the world through the eyes of reporters is “looking through a glass darkly“. I trust the CNN reporter over the Zimbabwian politician because the latter has a much keener interest in misrepresenting the reality. But on the other hand, the efforts of the New York Times reporter to find the several homeless critiquing the free gourmet cuisine seem a little artificial. I bet 99% of them were rather grateful for tasty meals. But then, I don’t doubt that the New York City homeless can be rather picky — I’ve seen some refusing and even throwing offered food at the would be Good Samaritans.