Friday, June 05, 2009


Still in San Francisco. JavaOne is almost done. Wish I was back in Connecticut. Miss my cat :P

Monday, June 01, 2009

CommunityOne - Ubuntu In the Clouds

Presented by Canonical, the vendor in supporting the Ubuntu development lifecycle. Talk begins with background on the Ubuntu development process and new features in 9.04. Ubuntu will not work on a mobile version, but will focus instead on its ability to run Android apps natively.

Moves on to Ubuntu ONE, a service that provides S3 storage for file synchronization. Currently in beta.

Polls by Ubuntu show 90% confidence in Ubuntu as a suitable OS for a cloud. They want to assure the OS can move between cloud vendors, public and private.

Ubuntu favors Amazon's EC3 cloud for a public cloud and says Amazon is preparing to open their APIs.

They prefer Eucalyptus for private clouds as it mimics Amazon's APIs. Eucalyptus has a experimental public cloud that allows free use with some restructions. Eucalyptus is currently available as a technology preview in 9.04 with full integration expected for 9.10(October 2009).


In San Francisco for JavaOne. The Monday before JavaOne is CommunityOne, Sun's push for Open stuff.

Not surprisingly, the operative word is Cloud. Virtual everything running in Sun's Cloud. They have the data center virtualized from CPU through Storage and Networking. Their big push here is compatability with other cloud infrastructure via an OpenAPI initiative. They are also shooting for compatibility with existing cloud technology such as the S3 and WebDAV protocols for storage.

The main idea that was pushed at the key note was you can set up and end-to-end data center just by logging on to the Sun Cloud site and submitting your credit card information and buying the capacity you need.

Saturday, January 24, 2009

Chicken Tikka Masala

Image from Serious Eats

I made Chicken Tikka Masala tonight from a recipe at Serious Eats. I went with the cream variation because I had both heavy cream and yogurt in the fridge and yogurt is not really an option when there is cream available:)

It was quick and easy and the kids loved it.

The fun part was when I went to the cabinet to see how much madras curry powder (canned, I am bad) we had left. The answer was zero.

A quick google found this recipe. The amazing thing was that I had all the ingredients in the kitchen. Everything got toasted up in a 12 inch cast iron skillet and then run through the blender. The process was, shall we say, aromatic. The boy was not impressed. I cut the recipe in half and it still made a huge amount of curry powder.

I will make this again.

Wednesday, January 14, 2009

The Pho Knows

Last weekend we had Pho Bo made at home using this recipe I found on the interwebs.

Aside from the initial 4 hour chemical warfare assault that the initial stock boil produced, it turned out well. I liked it, the kids liked it. Nom.

Things I would change: skip the cardamon. It is really aromatic and other Pho recipes I found, such as this Vietnamese cookbook from Amazon via a Serious Eats recommendation, do not mention cardamon. I like the cookbook a lot. It makes me miss the multiple Pho Pasteur locations in Boston.

Things I did change: Stop N Shop sells shaved beef for cheese steaks, etc. I used that in place of the brisket because I am a fat lazy individual who was really tired after a six hour stock boil and could not be bothered to slice meat from my fridge when it was right there pre-packaged at the store.

So, you say, three bowls of Pho Bo don't need six quarts of beef stock. What to do with the left over? Thit Bo Vien of course! That is the kids' number one favorite from the years in Boston and Pho Pasteur. That is on the menu for this weekend as well as Goi Con, Vietnamese fresh spring rolls from the aforementioned cookbook.

Which brings up the paucity of Asia markets in south east Connecticut. I would kill for a Super 88. Luckily, there is a tiny Asian market run by a very nice Korean gentleman in Groton. He was totally impressed when I put the jar of Kimchee on the counter today. Probably confused as well as I also bought rice sticks, banh trang (rice egg roll wrappers), potato starch, fresh Udon noodles, somen noodles, and chopsticks. Oh, and Pocky :)

Someday I will have to write up my experience of making Katsu Don from scratch. In Connecticut.