Comments for An Idea, Life & Tech Blog

Comment on Smart(er)phones mean affective consumer trends by she

she — Tue, 09 Mar 2010 18:52:33 +0000

the new one’s sideways picture instead of the old full front shot just makes the newer look sexier

Comment on Comcast’s math by m.wallace

m.wallace — Tue, 09 Mar 2010 02:21:58 +0000

Newsflash: Verizon’s data will soon exceed Comcast’s self-defined fastest:

http://www.slashphone.com/verizon-wireless-4g-lte-network-testing-supply-50mbps-speed-088179?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+slashphone+%28SlashPhone%29

Comment on Venison Ragu with Gnocchi by Aimee

Aimee — Mon, 08 Mar 2010 22:38:54 +0000

MMMMM that sounds so good! I want to hear about the Orange Pork Tacos too Hooray for food!

Comment on Comcast’s math by m.wallace

m.wallace — Mon, 08 Mar 2010 22:29:19 +0000

Yes, yes, minor oversight..
Conversely, we are apparently to throttle our own usage down to 5.9MB/minute. That’s 98KB/second, or 790kbps in old-skool modem-(or 3G wireless-carrier)-speak. And remember folks, that’s not per laptop, that’s per HOME

BTW- I can get that (and faster!) on the 3G tower I live next-door to. Maybe I’ll just give my $65 to 2 cell-phone $35 data-plans. Oh wait, they have a 5GB cap.

My point: there’s a 1mb/second glass-ceiling carriers are holding over us.

Comment on Comcast’s math by Kaleb Hornsby

Kaleb Hornsby — Mon, 08 Mar 2010 19:53:03 +0000

On Comcast’s side, these numbers are slightly skewed against them.

250 GB * 1,024 = 256,000 MB
256,000 MB * 8 = 2,048,000 Mb
where B is bytes and b is bits.

http://www.google.com/search?q=250+GB+in+Mb&aq=f

That gives us approximately 0.27 extra hours a month! That’s 16 whole minutes!

Comcast must really love us, though. That’s why we can never really ever get up to 50 Mb/s! That means that we get more internet visitation rights.

Comment on Venison Ragu with Gnocchi by Kaleb

Kaleb — Mon, 08 Mar 2010 02:11:32 +0000

That sounds fantastic.

Comment on Food Blog is here! by carmen

carmen — Sat, 06 Mar 2010 22:56:20 +0000

right, thanks for the clarification. thanks to ben (blogkove.blogspot.com) i learned Alton Brown’s method of rising http://www.youtube.com/watch?v=OmiY8vbiBo8

Comment on Food Blog is here! by m.wallace

m.wallace — Sat, 06 Mar 2010 22:45:53 +0000

This one’s a two-fer! Sammiches & Fries!
2 comments:
1) The fries/chips were sliced quick thick, and they still cooked. The heat should be so: test one out to see if bubbles engulf the potato.. that’s the goal.
2) Carmen’s bread rose significantly higher & stayed significantly higher while final-baking thanks to the suggestion about letting it rise in a cold oven, with a hot-water pan below it. I’ll let her explain later.

Comment on Cheese matters by m.wallace

m.wallace — Sat, 06 Mar 2010 20:50:25 +0000

Don’t worry, `Jack is always in our stash. But aside from methods, which (a) Carmen has down and (b) may only mask the ingredients, my point was the cheese quality is impt too, in ways we (and maybe others) didn’t know. Of course a harder cheese will melt slower, with `Jach being the softer-sort, but the good `Jack & the cheap-`Jack. Compare it.

Comment on Cheese matters by Charlie

Charlie — Mon, 01 Mar 2010 02:02:52 +0000

I would recommend Monterey Jack Cheese, It is a good melter. I found the type of cheese makes a ginormous difference in the melting of it. You might even have to make a rue to get the proper melting desired. Just put a block of Jack into a giant crockpot of BBQ hash, was delicious!