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- December 18, 2005
Learning by Fermentation
December 18, 2005Read moreLast night I started—finally—entering in all my QuickBooks data. It took a few hours to figure out the best way for me to enter the financial data, but once I figured out how QuickBooks was architected beneath the layers and layers of GUI, it became a lot simpler to understand. Starting over also helped, and knowing I’ll be able to do some pretty cool reporting is very exciting. It’s about time I got my crap together.
As I entered the various accounts, vendors, and items on-the-fly, I realized that part of the reason I’m able to deal with QuickBooks now is that I’ve been doing my own business taxes for about 8 years now. As a result, I have a good idea of the various expenses are, and I have a basic “My First Book of Accounting, For Ages 4-7” level of understanding regarding AP, AR, cashflow, etc. And the Tax Code starts to make a weird kind of sense when you realize that it’s driven by one basic principle: if you receive a benefit, through any means, above and beyond what the government deems as the baseline, they want a piece of the action. And unless you have something to do with churches or babies, they will take their piece. Reminds me a bit of the Mafia.
Anyway, I’ve noticed a learning pattern in myself: I can be introduced to a new process and set of ideas once, and even if I don’t do anything directly related to them, in about five years something seems to ripen and the task is easier. I actually first tried to use QuickBooks about 5 years ago, and found it confusing and lame. In the five years since, I became more familiar with relational database concepts, the idea of categorizing expenses, and the tax filing process. All these experiences have percolated together for a long time, creating a rich base that made my 2005 QuickBooks Initiative more successful. Of course, the product itself may have also improved in terms of user interface. To me, though, it still acts like two separate pieces of software: the database-driven accounting engine, and the wizards-based GUI. They don’t quite mesh, because the overall principles that drive the system aren’t expressed in a system view that clearly relates the two activities. But I digress…what’s interesting is how some kinds of learning are akin to fermentation of concepts over a long period of time. Suddenly, you just get it.
- December 16, 2005
Considering AdSense
December 16, 2005Read moreI’ve been thinking how to generate passive income, so I’m finally going to give Google AdSense a try. However, I’d rather not have them show up on the main page; there are a few specific posts that get considerable search traffic that I’d like to limit them to. The idea of actually making money from something I wrote is very cool…that would be a first! At the same time, I want to strike a tasteful balance between advertising and content. But just what is that balance? And what is the relation between advertising, readers, and content?
- December 14, 2005
Dreaming of Kamados and BBQ
December 14, 2005Read moreEver since seeing that episode of Good Eats in which Alton Brown roasts a chicken in a big flower pot, I’ve been thinking about the magic of cooking in ceramic ovens. The even, radiant heat from ceramics and earthenware is the secret to a lot of yummy roasted foods: tandoori and naan, for example. Or authentic NYC pizza cooked in high-temperature brick-lined ovens (so I’m told…I haven’t tried the real thing yet). How could I get this technology into my own house without building an entire oven?
My sister sent me a link to Imperial Kamado, a company that sells a Japanese-style kamado (lit: stove) here in the States. It’s a double-layered earthenware charcoal-fired that looks about 3-4ft high. Apparently it’s great for making succulent barbecue and even turkeys. It looks fairly compact despite its size and weight, compared to the usual full-on serious BBQ smoking rig. Check out the brochure. This isn’t a high-heat solution, but for slow roasting it sounds great.
The site is cluttered with interesting background about the development of the Japanese kitchen. There’s also some interesting material on wikipedia about the historical Japanese kitchen, and how it was impacted by international influences. I didn’t know foods like ramen and sukiyaki were a result of this fusion of Japanese and foreign foods. Shows how much I know.
The entire “kamado scene” seems quite passionate about their cookers. You can find several providers of these cookers online, each of them claiming to be the best. Some are quite decorative—even garish—but their owners pose proudly with them as if they had just seen their firstborn graduate from college.
I’m also charmed by this shinchrin, which is a charcoal grill. I have been wanting to get a small hibachi for cooking on the front steps, but mostly I see cheap ones at the supermarket. This one looks cooler, and reminds me of the round grills I’ve seen in Taiwan, with squid and eel roasting over them. That used to gross me out, but after belatedly discovering that unagi is delicious, I’m making up for lost time.
- December 13, 2005
Oblique Strategies: The Dashboard Widget
December 13, 2005Read moreI’ve mentioned Oblique Strategies in the past; it’s a creative “I’m stuck! help!” tool devised by Brian Eno and Peter Schmidt back in the 70s. But I didn’t know there was a MacOS X Dashboard Widget available until just now!
Very cool!
- December 13, 2005
Behold! The Egg and Muffin Toaster
December 13, 2005Read moreI was at Target a few weeks back, wandering the kitchen section to see what cool “new, affordable, and well-designed” gadgets were in stock for the holiday season. I immediately noticed the Back to Basics Egg and Muffin toaster, and made a mental note to check it out when I got home. Of course I forgot, but today I stumbled upon Paul Mayne’s website, where he gives us the scoop on the demo model took home after a photoshoot (Paul’s site is nice too, btw).
But back to the muffins! The Egg and Muffin Toaster has a built-in hotplate for simultaneously cooking eggs and sausage patties. Now, I love Sausage Egg McMuffins, but I’m not so keen on going to McDonald’s. If I wasn’t on this confounded diet and saving money, I would be eating one right now, out of my new Egg and Muffin Toaster. I would never leave the house.
Ok, I really don’t need one, but it’s so cool. And the egg come out perfectly round and sized to fit! Perhaps I will go the kitchen store and buy some kind of “egg ring”, if they make such things.
BTW, the Flash animation is a pretty effective demonstration of how the device works in theory. There’s also a video demonstration: it looks like it uses steam to cook the egg and warm the (pre-cooked-only) breakfast meat.