As it says over there >>>>> my Twitterank is 14.52! (that tweet, btw, was generated automatically by Twitterrank and was a surprise to me) and before you get all like wow! Sal’s Twitterank is 14.52! realize that the larger the number, the more tweet you are.
So, me … not so much.
[n.b. to get a Twitterank, you have to giveup your twitter name and twitter pwd. Not a good idea if you use name/pwd elsewhere OR if you don't plan to change your twitter pwd in the next hot minute.]
by Robert Darnton. (The New York Review of Books. 12 Jun 2008)
Late on this. Just saw a May 2008 link from Robert Berkman‘s friendfeed.
The article concludes, Meanwhile, I say: shore up the library. Stock it with printed matter. Reinforce its reading rooms. But don’t think of it as a warehouse or a museum. While dispensing books, most research libraries operate as nerve centers for transmitting electronic impulses. They acquire data sets, maintain digital repositories, provide access to e-journals, and orchestrate information systems that reach deep into laboratories as well as studies. Many of them are sharing their intellectual wealth with the rest of the world by permitting Google to digitize their printed collections. Therefore, I also say: long live Google, but don’t count on it living long enough to replace that venerable building with the Corinthian columns. As a citadel of learning and as a platform for adventure on the Internet, the research library still deserves to stand at the center of the campus, preserving the past and accumulating energy for the future.
Darnton also says (and I concur, oh, how I concur), Information has never been stable. That may be a truism, but it bears pondering. It could serve as a corrective to the belief that the speedup in technological change has catapulted us into a new age, in which information has spun completely out of control. I would argue that the new information technology should force us to rethink the notion of information itself. It should not be understood as if it took the form of hard facts or nuggets of reality ready to be quarried out of newspapers, archives, and libraries, but rather as messages that are constantly being reshaped in the process of transmission. Instead of firmly fixed documents, we must deal with multiple, mutable texts. By studying them skeptically on our computer screens, we can learn how to read our daily newspaper more effectively—and even how to appreciate old books.
Don’t trust the newspapers. Don’t trust books. For heaven’s sake, don’t trust blogs or online news sources or the story that a friend of a friend told your best friend.
Believe, but believe with healthy skepticism because the more I read and the more I know, the more I know what I read is at least twenty percent balderdash and another twenty percent complete fraud. (And despite her protestations to the contrary, the great great whatever great aunt did not trace his nibs’ family roots back to Lady Godiva and beyond.)
Singing skull [MAKE magazine blog post on the project]
And a vid of the actual skull singing!
Some people have waaaaay too much time on their hands.
[via a tweet from Make Magazine]
Linkbait: what it is, tips & tricks
A round-up article. Blog? Care about SEO? Much? Huiskes’ article on Linkbait is a good overview w/ tips & tricks.
MTVmusic.com, a very clean, very simple, good looking site full of music videos and only music videos. Lots of older, classic stuff, too, like one of our favorites, Dire Straits’ “Money For Nothing.”
The site looks good and, in our limited testing, works great. And like Hulu, MTV also (smartly) lets you embed their videos on your blog, MySpace or Facebook profile, Tumblr, etc. (see below). It also has the requisite “social” functions like comments, rating up/down, etc.
[via Huffington Post]
Election 2008 | powered by Twitter
For those who are easily amused. A Twitterfeed.
Twitter is pulling out all tweets that are election-related, mention Obama, McCain, Palin, &c.
The screen scrolls by with right, left, smart, not-so-smart, snarky, clever, clueless. Just like the American public, only in 140 characters or less.
I follow 214 blogs with bloglines.com.
Sure … I said, “Follow.” but in real life I go away for three weeks and come back and see someone’s posted seventy-eight blog entries in the interim and it takes me a while to get up to speed. … if ever.
And then there are people whose blogs I really like who update every six weeks or so, durn ‘em.
And then there are people whose blogs I like but I really should move them over to my delicious.com bookmarks because I just don’t keep up, even though I’d like to in theory. I’ve been doing that bit by bit.
Usually when I get back from away, I catch up on the easy pickings (people who haven’t posted much) and then I start in on the people for whom I have a backlog of a hundred or more posts to catch up on.
One section of my bloglines setup is a collection of blogs of people I’ve met on misc.writing or close thereto. Tonight I noticed the following on the list of unread posts for the blogs in that list:
# Alan ‘s Google Reader (118)
# DebbieOhi – Inkygirl: Daily Diversions (119)
# Deck: Cyber Curmudgeon (118)
# Kemnitzer/Peeking into the rock (118)
We’re talking twenty-six blogs in that subset, peeples, and four of the twenty-six blogs have either 118 or 119 blog posts waiting to be read.
Weird.
Follow up on The Omnivore’s Hundred list post.
K asked,
Where on the list are: head cheese, Rocky Mtn.Oysters, Finnan haddi?
I’ve eaten head cheese and Finnan haddie.
Mom used to make Finnan haddie when we were young. Not one of my faves at the time. Didn’t like her Swedish meatballs either. Maybe I would now.
She used to make Grandma Towse’s goulash — which is not really goulash by any stretch of the imagination — and humored me by letting me have the macaroni and the ground beef and the tomatoes separate on my plate. She then tossed the ingredients together for the goulash for the rest of the family. For some reason, I liked the ingredients fine apart but I thought that goulash was awful.
Note: this is the singular instance I can recall of Mom making anything special for anyone not much liking what she was making for dinner. I think it was because I wasn’t asking her to go much out of her way — just give me the separate ingredients before you mix them all together.
Had Kobe beef as part of a Dissident Chef dinner over at Crush Pad last night.
Earlier this week, after his nibs had seen my list, he said I’d already eaten both Kobe beef and horse.
“Really?” I said. “Horse?”
“Yes,” he answered. “Well, =I= had it in France and I don’t think I’ve been there without you.”
Maybe so. I have a mind like a sieve.
I meet your head cheese, Rocky Mtn.Oysters, Finnan haddie and raise you:
and I’ll stop there.
My American Prayer is a Web site to promote the pro-Obama Dave-Stewart-and-Seth-Dalton-directed video (with a cast of thousands, including Joan Baez, Whoopi Goldberg, and Barry Manilow) called My American Prayer.
Wandering away from there I found there’s also the new “Yes We Can” video (a musical video with no connection to Will.i.am’s classic) out from Maria Muldaur and Bonnie Raitt. Recorded at Studio D Recording in Sausalito.
Count down to November.
Joan Baez, Whoopi Goldberg, and Barry Manilow?!?!! Yipes!
via Paula — foodie stuff, which originated over at Andrew Wheeler’s Very Good Taste.
I so seldom do these things … but this appealed. I’d never have seen it but for Paula. Thanks, Paula!
The Omnivore’s Hundred
Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food – but a good omnivore should really try it all.
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results.
1. Venison
2. Nettle tea (no … yak butter tea though)
3. Huevos rancheros
4. Steak tartare
5. Crocodile (not that I remember. …)
6. Black pudding
7. Cheese fondue
8. Carp (not that I remember. …)
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes – I don’t recommend Maui pineapple wine.
19. Steamed pork buns
20. Pistachio ice cream – My sister made THE BEST coffee ice cream for the family BBQ on Sunday. Yum.
21. Heirloom tomatoes The Dissident Chef prepared a 10-11 course dinner a week or so ago that had tomatoes in every course. Loads of heirloom tomatoes.
22. Fresh wild berries – used to pick them at my grandparents’ farm
23. Foie gras — Paula says, “cruelty!!” but I say, “Yum.” PETA and other folks are really aiming to get rid of all meat animals including chickens, who have a much worse life than the geese, but they start with foie gras. Because most people don’t eat it, they don’t care if it’s banned. If they’d started with the Sunday roast chicken, they’d’ve been stomped out of business.
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper (Raw? No.)
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar (I haven’t had that many cigars in my lifetime, let alone big fat ones.)
37. Clotted cream tea — Clotted cream. Ym. With scones to spread it on and jam and tea? Dbl-ym.
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects — Grilled grasshoppers in Yunnan, iirc. I used to put chocolate covered insects in my dad’s stocking back when I played Santa.
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu – I don’t play Russian roulette either.
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal – don’t like the oversized soda
56. Spaetzle
57. Dirty gin martini – I’ve had so few martinis in my lifetime. Never a dirty one.
58. Beer above 8% ABV – La Trappe Quadrupel (Koningshoeven) is 10%ABV and my beer of choice at La Trappe restaurant on Columbus Ave, North Beach, SF.
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads – his nibs wooed me with home-cooked sweetbreads
63. Kaolin (not that I remember. …)
64. Currywurst
65. Durian – saw some yesterday in Chinatown. $1.09/lb. Some day …
66. Frogs’ legs – when I was very young I used to go to the pond with my grandfather to catch the frogs for frogs’ legs.
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain – comfort food from the days in Brazil
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu – I believe this was the firewater we picked up in a market in remote Yunnan
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini – how could you stop at Harry’s Bar in Venice and not indulge?
81. Tom yum
82. Eggs Benedict – I judge hotel restaurants by how good their Eggs Benedict are at breakfast. (Eggs Benedict at breakfast, Reuben sandwich at lunch. If a hotel restaurant can provide both of those flawlessly, I’m there.)
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant – cheating really. We went to a Penfold’s event at the French Laundry and the tasting menu was what we got. We usually opt for the tasting menu at Manresa (two-Michelin-stars).
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse (not that I remember. …) I’ve had cuy, though.
90. Criollo chocolate (don’t know)
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake — tastes like chicken!
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