I was going to call it “Oxygen Sucks”…

I mentioned I’ve been “working” (playing) with recording audio during my commute to and from work, in hopes of turning the audio into a regular podcast. I was originally going to call it “Oxygen Sucks”, which is why today’s attached/enclosed audio (only about 7 minutes long) refers to itself as such…

Officially, though, I think “Stir-Fried Random” is a better name, so I’ll go with that henceforth. The first real episode is under way already, so I could put it up as early as the next few days. Today’s episode is in mp3 format, though starting next episode I’d like to offer both mp3 and Ogg Vorbis, at least, the latter format having better audio quality at the same bitrate (and being Legally Free for use). As a bonus, I gather Firefox 3.1 should offer native playback support for it, too…

I’d appreciate commentary on the content (even if you don’t listen but merely want to comment on the show notes) and audio quality. No login needed, anonymous comments allowed.

Show notes may be found below This Direct-Download link for the audio

Continue reading I was going to call it “Oxygen Sucks”…

Possible audio show, and “ask me anything!”…

You may be wondering where I’ve been. (If not, in order to spare my fragile little ego, please pretend that you were. Thank you.) Well, mostly I’ve been in my car driving to and from my spiffy new job.

This hasn’t left me with much time to blog lately, which annoys me a bit. On the other hand, the commute is long enough that I run out of netcasts to listen to during the week, leaving me with driving time back and forth during which I could conceivably be doing something productive.

Continue reading Possible audio show, and “ask me anything!”…

“Berry-Pomegranate” is the new “Strawberry-Kiwi”. Discuss.

We actually (finally) got power and internet back LAST weekend, but this week’s been too hectic to get back into proper blogging again yet. Spending the day dealing with unexpectedly severe, sudden acute “hay-fever” type symptoms hasn’t helped (fortunately, that seems to be just about under control now, hopefully I’ll be feeling more normal after a decent night’s sleep.)

We did actually get out on the lake for a long lake-spanking session last weekend. I finally managed to get some time to go through the pictures yesterday, so there’ll be another interactive photo-map sometime soon (I hope) – and of course more fermentation.

Meanwhile, is it just me or is “pomegranate” the new “in” flavor, much as “kiwi” was about ten years ago?

Eggs suck.

Don’t misunderstand – I like all kinds of foods made with eggs. Eggs are tasty. They’re handy. They’re nutritious, too. Their protein is so good they are the standard against which nutritionists have historically compared other food proteins. As a bonus, a medium-sized egg contains only one-eighth the cholesterol in a single ounce of human brain (and is much less likely to give you kuru).

However, could it be possible to come up with a more inconvenient packaging scheme? This thing was obviously designed by someone that hates us. “Let’s see, we’ll make it tasty and very nutritious. But just so people don’t think we like them, we’ll make it the consistency of snot, and package it by sealing it inside a specially-made, inedible brittle container so that you have to literally smash the thing open to get at the food, ensuring that the consumer* gets nasty goo all over his or her hands, or gets shards of the container mixed in with the food, or both. That’ll show the little jerks. And if that’s not enough, we’ll also have that container extruded out of a chicken’s butt.” (For some odd reason, as I write this, I’m picturing an Evil Santa Claus giving a presentation to the Evil Elves who are about to go off and implement this idea…”Sneezy, Drippy, and Runny – you three will head up the design committee…”)

They’re not screw flies or anything, but perhaps eggs can still count as an example of “irreducible grotesqueness”. (The picture, in case it isn’t obvious, is an egg separator. The image is linked to the site where you can buy them.)

This short rant has been brought to you by I’m-Making-Too-Many-Egg-Based-Meals-Lately Industries. That, and a second test to make sure I’ve got the DNS issues that I initially had resolved now. Can you all see this? I’d be thankful if everyone who was seeing this would post a quick “yeah, I see it” in the comments so that I can get on with the real posts again.

* Am I the only one who finds it insulting to be called a “consumer”, as though I were nothing more than a gaping mouth with a wallet? Am I sitting here mouth agape like a baby bird, waiting for a “supplier” to stroll by, grab some money out of my wallet, and cough up some “product” for me to “consume”? (I contend that I am not a “consumer” but a active participant in this economy, dagnabbit!)

(Tap Tap Tap) Is this thing on?…

Move is underway. Here’s a quick update / test.

Cornelia and Monk(eymutt), the Laser Dogs

On the way home (to Texas, that is, with a load of furniture from House v1.0 in Idaho) we adopted a co-dog. Now Cornelia isn’t the only official dog in the house.

Yeah, I know, pretty frivolous stuff. What do you want – this is mainly a test post. You guys ARE seeing this post, right? (Please comment and let me know). I’ve finally found and jumped through the hoops necessary to migrate the bigroom.org website over to the new host. It’s also running on the old server in House v1.0 on the DSL line as well, but this post isn’t getting put on it. If I’ve done everything correctly, hosting for bigroom.org should now be handled by Eskimo North. Just a few other minor tweaks and I’ll be set to return to House v1.0 and shut down the old server so I can move it down here to Texas.

I’ve gone from about 4400ft elevation down to about 250ft, but the plastic bottles of Mountain Dew® Wine seem to have positive pressure, so it would appear there is still some live yeast left in there and the priming sugar is slowly doing its job. I’m pretty sure the benzoic acid is what’s slowing down the activity so drastically, but it hasn’t killed it off yet.

I’ve also got a couple of entries in mind already for the next The Giants’ Shoulders blog carnival, and hopefully some more crazed brewing project news to offer sometime. And, of course, the promised post on why benzoic acid works. Stay tuned.

Mountain Dew® Wine: Disappointment strikes!

<whine excuse=”obligatory”>Have I ever mentioned what a huge hassle it is to relocate from one abode to another 1600 miles away?…</whine>

I’m finally back at House v1.0 where I can check on the progress of my Mountain Dew® Wine. It appears to have managed to ferment, in spite of the severe dose of preservatives in the stuff designed to prevent that from happening. It went somewhat slowly, but it’s gone from an original gravity of around 1.054 down to about 1.011 or so, suggesting about, say, 5-6% alcohol in the final product, which has faded to a pale, cloudy yellow color. Hopefully the cloudiness is from still-living yeast, which has now demonstrated that it is reasonably benzoic-acid-and-caffeine tolerant.

I fear I must report that the result is a crushing disappointment to me. It’s not very good. Worse yet, it’s not very bad, either. I was hoping that if it wasn’t surprisingly tasty that it would at least be shockingly awful in some interesting way so I’d have something entertaining to say about it here.

Actually, the adjective that comes to mind is “inoffensive”. If you would like to whip up a quick simulation of what I’ve got here, you might be able to do it like this: Take some citrus-flavored sparkling mineral water. Dilute it about half with (uncarbonated) distilled water. Then mix about 7 volumes of that with one volume of vodka. What I’ve got here is slightly sparkling, with a barely noticeable citrus flavor and little or no remaining sweetness. It’s a little surprising to me just how much of the flavor of Mountain Dew® apparently comes from its sweetness. Perhaps next time I try this (if there ever IS a “next time”…) I’ll have to mix regular and “diet” Mountain Dew® – with some bonus sugar to make up the difference, of course.

I’m not completely done here. I’m still going to dispense it into cleaned bottles with a little bit of sugar to prime it for full carbonation. Sanitized plastic soda-bottles of course – none of that snobby glass stuff for this here experimental drinkin’ substance! It may be high-class for “pruno”, but it’s sure as heck not Champagne™. (Besides, I want to evaluate reusing plastic bottles anyway – it’d be a lot easier to tell when there’s too much pressure and to let some of the pressure off if there is.) Plus, I need to take some of the still-live yeast and keep it alive. No point in developing a benzoic-acid-tolerant yeast strain and not keeping it!

On a related note, an article was mentioned on fark.com, saying that back in 1955, a scientist “proved” that it is not normally possible to get drunk on beer. Of course, he seems to have been referring to dilute mass-market bladderwash and his reasoning was that a typical human stomach cannot contain enough 3.7%-alcohol beer for a typical human to achieve a dangerous blood-alcohol level.

As usual, the articles (see here and here) go for the “a scientist says this” part but never bother to say WHERE the scientist says it – usually a real scientific publication.

A quick search of pubmed turns up a likely candidate:

Greenberg LA: “The definition of an intoxicating beverage.” Q J Stud Alcohol. 1955 Jun;16(2):316-25 (link goes to the pubmed entry, which has little more information that this).

I do believe it is a moral imperative that I get a copy of this article somewhere so that I may reference it later. Is there anyone out there reading this who might be able to get a copy of this paper somewhere for me? Please?…

Another cheatin’ “Open Thread” and random stuff

No single topics to dominate a post today. I’m in a hurry (as usual lately) and have very little time. Tomorrow morning I’m back on the 1600-mile route back to Southeast Texas, hopefully to sign the closing paperwork on the house we’re trying to buy.

My Mountain Dew® Wine appears to be still sitting there after several hours. Either the benzoic acid is still inhibiting the fermentation (in which case it’ll go REALLY slowly) or the yeast is just in shock or something. We’ll see how it looks in the morning. I’ll leave it for a week or so anyway to see how it does. Meanwhile I’ll refrigerate the other batch of yeast culture until I get back. If I have to develop my own strain of “Mountain Dew Yeast” I will, dagnabbit!

I did get a chance to go for a quick walk in the Big Room on the way back from some errands yesterday, so it gives me an excuse to play with the wordpress map plugin again (RSS feed readers: the map doesn’t get inserted there. Please check out the interactive map at the blog’s website here.) Comments on the map (or anything else, really – I DID say “Open Thread” after all) are encouraged – what do you think? I’d like to do some audio content for points on a map at some point, too. Maybe some video.

Lava Rock Walk [height=560;width=560]

If anyone’s bored enough to want to see how I get from Southeast Idaho to Southeast Texas, I can post a map of that tomorrow, too…

I finally got to Bristol Brewing Company…

Signage in front of the Bristol Brewing CompanyAfter spotting the company’s mention in Jeff Sparrow’s “Wildbrews“, I’ve been wanting to visit Bristol Brewing Company, particularly since they may be the only such brewery using local yeasts and bacteria that they isolated themselves from their local environment.

Since we’re moving from Southeastern Idaho to Southeastern Texas, I’ve been going back and forth between the two location. It just so happens that along with New Belgium Brewing Company, Bristol Brewing is actually right along a convenient route between the two locations. (Let’s see if I can figure out how to work the Google Maps plugin):

How’s that look? How does it work? (Those of you reading this on the RSS feed: The interactive map only appears on the website, it would seem. Please check it out here.) I made the KML file myself…

Bristol Brewing is a cozy little brewpub, and the people there are encouragingly helpful. They were in the middle of bottling, so there were no tours. Also, there were not currently any of the skull-‘n-bones beers available. However, I did get an educational series of tastes of their current brews on tap (thank you to the employee I spent most of the time talking to whose name I’ve embarrassingly forgotten, but who I believe was Tad Davis judging from the photos on the web site). I also lucked out and their microbiologist, Ken Andrews, happened to be there. I asked about their native Colorado brewing flora. Turns out Bristol Brewing isn’t quite as bold as I originally thought. They’re still doing their primary fermentation with “normal” brewing yeasts. What they’ve done is inoculated some wine barrels with the locally-isolated yeasts and bacteria, and they use the barrels for a secondary fermentation and aging instead. Much safer if you have to worry about having a drinkable product at the end, and of course it makes me feel like more of a crazed rebel for wanting to isolate my own local bugs for the main fermentation. So, a great visit overall.

Incidentally, it seems they’ll be tapping a new Skull-‘n-Bones brew in a couple of weeks, at 5pm on Tuesday, May 27th (2008). It sounds like they’ll probably have some available for a few days before it all disappears, so I’m hoping my return to Texas can be timed such that I can swing by and at least get a taste.

“Open Thread”

Too tired to do a real post at the moment. I’ve seen other bloggers do this “Open Thread” thing, inviting readers to post comments about whatever the heck they want so as to make the blog look more active without actually having to post anything. So what the heck. Real post in the next 24 hours hopefully, but in the meantime, what’s on everyone’s minds?

Oh, yeah, and am I right that typical cola drinks are about 3 mM phosphate (as phosphoric acid)?

Asterisk® is our Friend

I suppose this is slightly off the usual topics for this blog, but what the heck.

Asterisk logo Asterisk® software is an open-source system for computer telephone stuff. Yes, I did just say “telephone stuff” instead of “PBX, VoIP, and Telephony”. Cope. Anyway, it’s an entirely legally-free (aside from the cost of a computer and any desired additional equipment) replacement for the kinds of many-thousands-of-dollars proprietary software systems that your cable TV and telephone companies use to prevent you from talking to human beings on the phone (so they can fire most of them, and outsource the rest to India or the Philipines or Florida or China or whatever other “developing” area has cheap low-grade labor). In other words, they seem to use their telephony system mainly for telephony prevention. The fact that “The Man™” uses the power of a PBX for evil in this way shouldn’t trick you into thinking that having your own is a bad thing, though. For example, my Minister of Domestic Affairs was recently in Australia for work. Since calls back to the US on the cellphone cost $1.50/minute, I set up a voice-over-IP client on her computer before she left. She could then use her computer’s internet connection to connect to the Asterisk box at no extra cost. The Asterisk box could then forward her Voice-Over-IP call out our residential phone line to my cellphone – a local call for the Asterisk box. No $1.50/minute for “The Man™”! Take that, The Man!

(Oh, “PBX”? That’s Private Branch eXchange. It’s a fancy way of saying it’s your own personal robotic Ernestine the Operator for your house or office.)

I discovered Asterisk a few years ago and have been puttering with it off and on. I figured if I wanted to learn how to use it, it’d be a good, simple start to replace my answering machine with it. It was a little trickier than I thought. I got my hands on a working “X100P“-type card, which is really just a specific variety of cheap voice-modem that was used originally for early development of Asterisk prior to the fancier hardware being developed. This connects my Asterisk box to the phone line. Like my old answering machine, it shares the line with an ordinary telephone that it doesn’t control.

Googling turned up all kinds of information on getting Asterisk to answer the phone and do all kinds of amazing tricks, but not a lot about controlling the answering in the first place. I wanted it to act like my old answering machine. It wasn’t answering the phone and taking messages that was hard to figure out, it was getting it to not answer the phone if someone in the house beat Asterisk to it.

I couldn’t find any references to this anywhere online at the time (and still can’t, actually, though they may be out there). Asterisk doesn’t seem to have any way – at least not with the X100P – to explicitly detect when another device picks up the shared line, but I came up with a workaround.

Now, when the lines starts ringing, I have Asterisk wait 11 seconds (which works out to about 3 rings) before doing anything. Then, I have it explicitly check for one more second to see if the line is still ringing. If not, the assumption is that someone picked up the phone and Asterisk leaves it alone. If it DOES detect one more ring, it picks and and carries on with whatever incoming-call magic I feel like programming into it – like detecting and saving incoming faxes. A copy of the relevant portion of my dialplan for any other Asterisk users out there who care may be found at the end of the post.

Once the house-hunting frenzy I’m in the middle of dies down, I’d like to start adding some nerdier features. For example, we’re moving to Southeast Texas, where there are occasional tornado warnings. Apparently, the National Weather Service’s warnings online contain embedded geographic information defining the boundaries of the warning area. I could have Asterisk watch the warnings page, and call my cellphone to tell me if I have to worry about tornadoes or not. (Kind of silly, I know…). It’d also be nice to finally test the fax reception that hypothetically is set up to work on my Asterisk box, too. (Dang crippled Motorola cellphones won’t let me fax despite supposedly supporting Class 1 fax mode, among other missing features…But that’s another post for another time.)

And now, the dialplan (or fragment thereof) (Update 20080523, fixed missing “]” after “[incoming”):

[incoming]
;give time to allow for someone to pick up 'regular' phone before asterisk does
exten => s,1,Wait(11)
;pause to check for one last ring, just in case someone picks up at the last second
exten => s,n,WaitForRing(1)
;So, you get 11 seconds - about 3 rings - to answer the phone.
;after that, Asterisk waits one more second for another ring.
;obviously if someone has picked up the phone before then,
;that last ring will never come and Asterisk will leave the call alone.
;otherwise, answer the phone:
exten => s,n,Answer()
;supposedly this will correctly jump to the fax extension if it's an incoming fax

;give announcement that ain't nobody here..
;(after waiting 3 seconds in case of fax tone detection)
exten => s,n,Wait(3)
exten => s,n,Background(nobody-but-chickens)
;...then go to 'leave a message' like a normal (if extremely powerful) answering machine
exten => s,n,Voicemail(9000)
exten => s,99,Hangup()
;end of line for now

Any questions?…