Drinkfinity is one of the dumbest ideas ever


There are a lot of bad ideas out there. I also understand that Pepsi is in trouble because, who knew, sugar drinks are just bad for you. And now that people are cutting back, uh oh, the money is drying up.

So here comes Drinkfinity. An expensive water bottle, made of plastic no less, with expensive “flavor pods”. Worse is they tacitly admit it’s a bad idea at the outset by saying this is all about “lifestyle”. Uh huh. The best consolation is knowing that millennials tend to see through this kind of nonsense.

Walled garden and comments

My friend Sameer and I are having a conversation on Facebook. The conversation started with Sameer thanking me for writing content on the unwalled garden i.e. the open internet. We are chatting about that, WordPress, Automattic, and a few other things.

And it hits me – why are we chatting about the unwalled garden in the walled garden? The reason of course is that Facebook and the like have brought many if not most of my community into a single place. They see what I write, I see what they write, we talk about it (or like it or whatever).

Over the past two decades I’ve written on many forums. I spent years on Posterous before it died – unfortunately the export function wasn’t 100% successful and I lost photos. I lost more information when Path went away. I blogged on Tumblr for years and then it hit me that really, I needed to control my own content. As an early WordPress user I decided I could self host (did that for years) or do the easy piece and use Automattic. The key though is that I own the content and can move it around.

But comments and social interactions just don’t work correctly on this distributed system. There needs to be a common, simple aggregation much like the Facebook Feed. It pulls from everyone I know, it follows simple permission rules, and the app that goes with it would support all of this. WordPress could do this but just hasn’t yet. I’ve seen WordPress Reader but that isn’t quite right – that is more about long form reading and not short form content.

Brisket #2 (electric boogaloo)

The forecast for today was torrential rain with the snow level dropping to 4000′ so no hiking (as I write this I am warming my feet in the sunshine). I decided to take advantage of the weather and try another brisket.

I picked up 17.5 pounds of USDA Prime brisket at Costco. I started the Big Green Egg at 4:30 this morning and got the brisket trimmed (ineptly) and on the coals at 5:01. This time rather than use tiny wood chips, Ian brought over a bunch of post oak and I put 3 or 4 sticks (it was pre-coffee) on the bed of coals. I damped things down to 300° and have monitored ever since. If anything I’m worried about this brisket as the Egg has been a bit over 300° more often than not. Chewy and tough? We shall see.

At this point I have another hour or two and then will remove and rest the meat. I would have liked more time – but 17+ pounds of meat simply doesn’t cook quickly.

Memorial Day Brisket

Once upon a time for Thanksgiving I threw a brisket on the smoker along with turkey and such. I didn’t do anything really – just cooked it for a long time. Two hours after all the guests left it was done. And it was pretty good. But it wasn’t great.

This time I leaned on my buddy who is a devout brisket fan and is trying to corner the market on best brisket in the Northwest. I grabbed a 10 pound USDA Prime “packer cut” from Costco and armed with my Big Green Egg, off we went.

  • 6:00 – the alarm goes off. I groggily get out of bed and get the coals going.
  • 6:30 – the brisket goes on the grill, fat cap down. I used Montreal + kosher salt all over.img_20180527_121010_837
  • 9:00 – discussion ensues about fat up or down. I flipped the brisket.img_20180527_075627
  • 12:00 – brisket hits 171 degrees. Time for wrapping, right? Nah, there was no bark. None of that good crust stuff. Somehow the apple wood chunk I put in didn’t get enough heat and stopped smoking. I added a bunch of cherry wood chips and got the smoke rolling again.
  • 2:00 – wrap in foil, back on the grill at 275 grill temp (dome was 300).


    Pre-wrap. The citronella behind is to hold the foil down. Nothing to do with the recipe.

  • 4:00 – into the cooler bags to sit for two hours or resting temp down to 140 in theory.
  • 7:00 – all done, sliced correctly, and **DAMN** it was good. It was super moist, great flavor. If I dinged it I’d say it didn’t have enough bark (crust) and could have used a little more smoke flavor.img_20180527_191905

This is not the standard Franklin recipe. I screwed up and adjusted all over the place. But it turned out really nicely. I will try another, slightly larger brisket next time they have them at Costco and I have a day in which I want to stay home and tend my grill all day.

Business Lessons from Oprah Winfrey — 25iq

Writing a blog posts about Oprah Winfrey is intimidating since she is such an influential and inspiring person. Including a short biography to start this post seems almost pointless since I can’t imagine anyone reading this who does not know her story. It is possible that not everyone knows everything about her abilities as a…

via Business Lessons from Oprah Winfrey — 25iq

Another good read by Tren (I can call him Tren because technically we worked together at Microsoft and I believe we communicated via an email one time… almost besties). Read the whole thing. But two things stood out for me:

7. “Lots of people want to ride with you in the limo, but what you want is someone who will take the bus with you when the limo breaks down.”

Find the people who have your back regardless. Because in the end they will have your back. Things are always easy when the good times are flowing – so much harder when under duress.

8. “Real integrity is doing the right thing, knowing that nobody’s going to know if you did it or not.”

Warren Buffet believes: “In looking for people to hire, you look for three qualities: integrity, intelligence, and energy.

The only thing I would add to Oprah and Buffet’s line would be perhaps curiosity – the need or desire to explore and make things better. The Amazon Leadership Principle is “invent & simplify” perhaps but it is so important to recognize that wanting to learn, explore, and challenge “that’s the way we’ve always done it” is the only way to get better at anything.

10 years later – En Güetta

What is this phrase? It’s the Swiss phrase one says before everyone eats, equivalent to bon appetite in French or buon appetito in Italian. I’m not sure precisely how this translates, I…

Source: En G??etta | Bricin

Very interesting piece of history for me. We moved to Switzerland and all the new cultural things were just amazing.

Funny that all these years later I still don’t know what the English phrase for “en güetta” is.

Day 17 of gym challenge

I’m doing … okay. I’ve been drinking more water, working out a bit more, and generally watching my food more closely. But there is no silver bullet here.

I’ve ranked a bit lower in that:

  • I’m being tight about claiming things eg if I don’t eat well I won’t claim it.
  • The app cuts off reporting at midnight so you cannot log for the former say. Yuck. Hate that as I rarely check my phone after dinner.

Like all Wodify apps this one suffers from a terrible network stack and feels like a web app bolted into native. Terrible app, wish we had something better.

Primitive Technology

This is one of my favorite sites to visit and watch when I’m just chilling out. No sound really. Just a simple exploration of building amazing things with the most simple of tools. I doubt I could do any of this – have me walk into a jungle with just a pair of shorts and I’d keel over dead shortly thereafter. But this guy is amazing (although as I write this I wonder: what is he eating? ).

Anyway, check it out.

I made a blower and some charcoal at the new area in order to create higher temperatures in for advancing my material technology. I took Fan palm leaves and fashioned them into an impellor (about 25 cm in diameter) held in a split stick as a rotor. I then built a housing from clay (slightly […]

via Blower and Charcoal —