GoDaddy, an ICANN accredited domain name registrar and DNS provider (amongst their other services) recently came under fire for supporting SOPA. And under thread of boycott from the general Internet, they quickly recanted.
I don’t think that absolves them though. They’re a shitty company, their web interface sucks, and their customer support is legendarily bad, even going so far as to make it impossible to delete accounts.
But more importantly, the fact that they supported SOPA to begin with is a terrible sign, and it should make anyone who registers or (more precariously) hosts with them. It seems that the popular opinion is in line with my sentiments as well
Last summer, I transferred all of my domains from GoDaddy to NameCheap. I’ve been happy with them and their customer support. They routinely respond even to tweets that I’ve sent them in the past and typically run great promos.
If you’re looking to transfer to NameCheap or to use them in the future, allow me to quietly point you in the direction of my NameCheap affiliate link. Because Merry Christmas to me and fuck SOPA.
I’m going to have a lot of time to myself for a change, and I’m looking forward to getting a few things done.
Read “Getting Things Done”.
Finally finish my website.
I’m starting working on a web app, and I’ve decided to use node.js for the back end. Thing is, I don’t know node.js. So I get to learn me a node. I’m excited. I’ll be tracking my development process, so stay tuned. When its done, I plan for it to be a fairly powerful tool for freelance web devs.
Top Secret Blogging Project: The way my blog works is going to change drastically, and I’m going to be laying the foundation for this over the break.
Relax. I’ve already scheduled too much crap to do, as you can see above. But I think I need to relax before I go back to school for my last semester on January 9th.
I love bacon. You’d be hard pressed to find any true fan of food who doesn’t. More than just a simple breakfast treat or fodder for jokes about fat people and episodes of Epic Meal Time, bacon is a culinary accouterment that can readily be found in the most decorated of Michelin Star winning establishments.
First, we have to ask ourselves, what is bacon. It may seem like a silly question, but here in America bacon has come to be synonymous with a cut of meat rather than the process. Bacon refers to pork meat that has been cured using salt but can be one of many cuts. What we often refer to as simply “bacon” is typically called “side bacon” in Canada or “streaky bacon” in the rest of the world. This is bacon cut from the pork belly. Other types of bacon include back bacon — lovingly referred to as Canadian Bacon here in the States — and is cured pork loin (not ham as so many people love to claim. Ham is cut from the pig’s thigh). The curing process and choice of cut is what gives bacon its delicious, salty, fatty flavor that makes it so deliciously addicting. Born out of the necessity to have ready access to cheap, long lasting, preserved proteins it is safe to say that Bacon has matured quite a bit over the years in to something truly remarkable. It can be found in vinaigrettes, in salads, on its own, even in desserts.
I’m here to talk about America’s favorite breakfast meat, deliciously crispy side bacon. As with almost everything in this world, I have strong opinions about bacon. Being that it is something that I love, I feel that if you’re going to eat bacon, you need to eat it right. Here, then, are my rules for delicious and perfect side bacon. You might not agree with some of them, and if that’s so then fuck you because I don’t care and I’m right and go away.Pre-Cooking Notes
If at all possible, spend the extra money to get bacon without nitrates or nitrites in it. Bacon that is cured without these additive salts is fantastic; and not just because of the lack of extra preservatives. If a producer cares enough about their bacon to avoid these shortcuts then they probably also care enough to use higher quality meats as well as taking pride in their seasonings and curing process.
Your bacon should probably be a little cold. If you buy and freeze bacon, thaw it out by putting it in the fridge the day before instead of microwaving it.
Oven bacon sucks. There are people out there who are smarter than me that will tell you otherwise, but I just don’t buy it. There are times where you simply need to cook bacon in the oven, like when you have to make a lot of it at once, but I try to avoid it at all costs. When I do cook bacon in the oven, I cook it at a pretty low temperature. 250°-275°F-ish.
Bacon should always start off in a room temperature or cooler pan. If you combine this rule with the one above it, you might wonder how I go about making more than 3 or 4 strips of bacon at once without waiting ages for pans to cool down between batches. The answer is that I pull out three or four skillets and use all of my stove top burners at the same time. Horribly inconvenient? Yes. But the best things in life aren’t easy.
My method of cooking bacon revolves around two key ideas: a. Bacon should be crispy. This is a divisive issue, many people like their bacon limp. These people are wrong. Bacon should be cripy, but not burnt.
b. Bacon grease should be saved, and for bacon grease to be the best quality for reuse then it should have minimal amounts of caramelized bacon “dust” in it and it should also not have hit its smoke point while the bacon was cooking.
If you microwave your bacon I will personally come to your home and eat your entire family.
Turkey bacon is a vegetable and has no place in this discussion. I enjoy turkey bacon the same way that I enjoy spinach. But it is not bacon.
Place the bacon in a room temperature pan, but try not to crowd it. I find that 4-5 strips in most 10 inch skillets is about right.
Place the pan on a stove top burner, and set the burner to medium heat. If you want to start off a little higher to get the pan going that’s fine, but get ready to turn it down. If you have a gas stove top you may even want to turn it down a little below medium heat.
At this point, your goal is to sort of “sweat” the bacon the way you would sweat a mirepoix. If the meat itself is sizzling before there is a decent pool of bacon grease, then your pan is too hot. The goal of starting the bacon in a cool pan and using low heat is to allow as much of the bacon fat to render out as possible and then let the grease start to sizzle and fry the bacon. We let the bacon fry at low heat as well. This means that your bacon might take 20 or 30 minutes instead of 5 or 10, but it serves a few purposes.
a. The bacon grease never hits its smoke point. If the meat is sizzling, then the grease is cooking and crisping the bacon before it renders out. Once it does render out, it will start to hit its smoke point. The bacon grease is no longer useful once it starts to break down like this.
b. By letting the fat render out and fry the bacon instead of searing it, we end up with less caramelized meat bits stuck to the pan. In turn, we end up with less impurities in the grease that we retain.
There’s no such thing as over-flipping your bacon. In fact, there’s no such thing as over-flipping any meat. Most old-school, veteran, manly-men grill masters will lecture you about flipping meat only once, but this is an empirically false statement. In fact, constant flipping can be good for meat. If you feel like giving your bacon that level of attention, then flip the bejeezus out of it.
The bacon should be crispy, but not crispy in the pan. When the bacon looks to be pretty uniformly dark brown like you’d find in a restaurant but is still a little droopy, you can pull it off the heat and place it on a plate with a few paper towels on it. As delicious as bacon grease is, super greasy bacon isn’t always the best. After a few seconds off the heat, the bacon will be nice and crispy.
Collect your bacon grease. It has several uses. It can take a lot of breakfasts with bacon before you have enough grease to cook something with just bacon fat, but sometimes I use it in small amounts with other oils just to add a little flavor, the same way people will sometimes cut olive oil with a dab of butter to add flavor. If you’re feeling particularly glutinous, a mixture of ghee and bacon grease will make some of the most flavorful sautéed [anything] you can imagine. You haven’t lived until you’ve tried fried eggs done this way. Also, as someone living in the south, I can tell you that using bacon grease is the only acceptable way to grease a biscuit pan or make fried green tomatoes.
If you have to cook bacon in the oven, remember low and slow and just keep the same principles in mind; you want the natural animal oils to do the work of transferring heat to the bacon and not the pan. I like to set the oven to 250°F to start off with, and put the bacon in the oven while it’s still preheating to help render a lot of the fat at lower temperatures. After the bacon is pretty translucent I’ll kick it up to 275°F and give it a flip or two as it finishes off.
My girlfriend just yelled to me, asking why the bacon was taking so long… and then asked me why don’t I just microwave it.
The iPhone should have an AirPlay button on phone calls so you can stream hold music to the Apple TV and AirPort Express.
“Tim Tebow is not an underdog. It’s important to remind people of that every now and again because the established media narrative for Tebow these days is that no one ever believed in him, that he arrived on the Broncos’ doorstep as an aborted three-month-old fetus and, through the power of SuperJesus, built himself up from scratch into the some kind of magical fourth quarter leper messiah. In truth, Tebow is only an underdog if you consider two factors: 1.) His throwing mechanics 2.) The fact that his new team president and head coach didn’t really want him That’s what Tebow had going against him this season. If you want to turn him into football’s David Eckstein because of those two things, be my guest. You’d merely be overlooking the fact that Eli Sunday here is a world-class athlete, a two-time national champion, a Heisman Trophy winner, a first round draft pick, and a fucking millionaire. You’d also be overlooking the incredible amount of fan support that Tebow has gotten from Denver fans, Christians and non-Christians alike, during his entire professional career. Any other athlete in that position would be EXPECTED to succeed. Perhaps not in such dramatic fashion, but they’d certainly be expected to play well and win games. But somehow, because this is Tebow, the narrative is HOLY SHIT! CAN YOU BELIEVE LITTLE TIMMY TEBOW HAS BEEN ABLE TO PULL THIS OFF?! IT MUST BE THE WORK OF OUR BENEVOLENT CLOUD GOD!”
Drew Magary : Why People Who Hate Tim Tebow Hate Tim Tebow
If I understand this right, you’re saying that fraction of searches doesn’t actually measure fraction of ad revenue, because users of both OSes use their phones differently? Also how does Kyle get away with making all those unjustified assertions?
I’m saying that users don’t translate to ad impressions because of how they use their phones. It’s widely accepted that Android has
over nearly 50% of the smartphone market, yet their users account for less than a third of all mobile ad impressions. That means that even though Android is crushing iOS in market share, the people holding on to said Android phones aren’t browsing the web or buying free, ad-supported apps the way that iPhone users are.
The comScore report for October shows that Apple holds 10% of all mobile usage, 28% of smartphones. Yet they still account for nearly 2⁄3 of Google’s search traffic, and so they account for nearly 2⁄3 of Google’s mobile ad revenue by providing 2⁄3 of the ad impressions.
Fraction of search impressions doesn’t correlate 100% to revenue, because search traffic doesn’t account for in-app ad impressions (are developers using iAd or AdMob or something else?), ad click-throughs, etc. So you can’t say that the iPhone accounts for exactly 2⁄3 of the ad revenue from mobile because it isn’t exact, but it’s really damn close.
That said, I’m not sure which unjustified assertions you mean, specifically. The only assertion he makes that differs from the Macalope article is that searches do not equate to revenue. Which is sort of a split hair, as I outlined above — the proportions will be extremely close.
I suppose that him claiming that Google will make more money this year than last year is also an unjustified claim, but it’s also a claim that I’m willing to bet on. Google is a giant and an innovation machine, they don’t tend to travel in any direction except for “up”. The only think being noted here is that in a bottom-line, dollars-and-cents perspective, Android is making Google almost no money when compared to the rest of its revenue ($883 million is still a lot of money when examined in isolation).
I have so much to do around the house over the next two days, but I’m currently testing out a bunch of drivers, APIs, and motor controllers so VPN’ing in to the test platforms and working from home like I normally do makes absolutely no sense.#FirstWorldProblems.
- A man helped a woman carry her stroller down the stairs to the subway. They got to the bottom, and he saw another woman approach the top of the stair with her stroller, and he went back up to help her, too.
- I realized that fire breathes just like we do. Oxygen in, carbon dioxide out.
- I waved at someone, thinking I saw a friend. It wasn’t my friend, but they still waved back.
- There was a man sitting at a diner table recreating a chess game through its notation. Two minds against each other long ago, today recreated by one mind to learn from both.
- Falconry! It’s a thing. Amazing.
- I’ve noticed that people are either top-lip talkers or bottom-lip talkers. I will never be able to unsee this.
- Today, I realized that at one point in time, I was the youngest person in the world. So were you. I thought we should get certificates for this accomplishment, and then I remembered my birth certificate.
Sorry for all the lists. Finishing the book is taking most of my energy; all that’s left over is thought shrapnel.
Totally loving this blog and I couldn’t be happier that I’ve stumbled on to it.
It really is a shame the architecture is bad in those respects, and I agree there’s definitely some problem avoidance going on. I have a question though, which you may or may not be able to answer: Can the 8MB of memory from initializing OpenGL be shared between processes?…
Don’t take what I’m about to say as fact, because I’m not totally and intimately familiar enough with Android to make this claim, but here’s what the answer seems to be:
My evidence for this comes from this statement:
Because of the overhead of OpenGL, one may very well not want to use it for drawing. For example some of the work we are doing to make Android 4.0 run well on the Nexus S has involved turning off hardware accelerated drawing in parts of the UI so we don’t lose 8MB of RAM in the system process, another 8MB in the phone process, another 8MB in the system UI process, etc […]
My assumption is that this is a direct result of every Android process running in its own VM. But, I don’t know enough about how the OpenGL renderer works to substantiate that claim. It could very well be that this is the only way to do it, and the overhead becomes an issue because Android indiscriminately allows so many processes to run at once. Additionally, Android makes absolutely zero promises about the lifetime of your application except that the OS can reclaim the memory being used by your app at any time and you should be prepared for it. But I suspect that if they lowered the threshold for how much background memory could be used so that it didn’t bugger up the UI as much they’d either piss of users who had come to expect a certain quantity and longevity from background apps or they’d incur an additional performance penalty.
Nodejs, a server-side web application framework that has been rapidly gaining popularity over the past year or so, had its stable branch reach version 0.6.4 very recently. In a strange twist, this release and the project’s official site have been blocked in the country of China. Because in China, the number “64” is considered dangerous content.
Why, why the arbitrary distinction? Because the GFW (Great Fire Wall) filters out all references to Tianamen Square, which happened on June 4 (6/4), 1989 (fun fact, the GFW also doesn’t like the number 89).
You guys have fun with that whole NDAA thing that’s trying to pass right now though. That’s totally not a fascist policy at all.
cbuck replied to your link: Engadget Reviews the Asus Eee Pad Transformer Prime
cbuck replied to your link: Engadget Reviews the Asus Eee Pad Transformer Prime
Haven’t Apple been doing hardware acceleration for quite a long time with all their OS’s? I want to say they have, but I dunno… More curious than anything else. :)
Yes, they have. Core Animation itself was introduced in 10.5, and it was born out of porting OS X to the iPhone (sometimes people forget that iOS is a modified version of OS X. It runs on the same Darwin kernel and incorporates many of the same frameworks as OS X).
But Apple began utilizing GPU accelerated scene composition with 10.2 Jaguar, when they introduced Quartz Extreme. This was back in 2002. The Quartz graphics layer is comprised of Quartz 2D and Quartz Extreme; together these make up the Core Graphics API, which includes Core Image, Core Animation, etc. Quartz 2D received GPU acceleration in 10.4. Effectively, the entire Core Graphics API is GPU accelerated (where it makes sense to be), and has been for years.
Edit: I misspoke. 10.4 Introduced Quartz 2D Extreme, which is now called QuartzGL and is typically disabled on most systems by default because it’s buggy.
If you’re logged in to your Google account and you’ve associated it with YouTube, then go visit YouTube really quick to activate the new interface. Then, log in to your Google+ account. In the top right, you should see a little YouTube icon. Click it, and you’ll get a field saying “What would you like to listen to?” Type in a term, and Google+ will create a new pop-out window with a play list populated by videos matching your search term.
It’s very cool.