A Limited Philosophy of Software Development
Technology has become a very complex area. It is my belief that technology professionals should serve to insulate the general population from the myriad protocols and specifications and engineering. To operate a product correctly should not necessitate an understanding of the systems and principles the product is based on. Things should just work, or else provide an intuitive and high level...
Out of Tequila’s Shadow - Mezcal →
The NY Times on the other Mexican spirit: Like tequila, mezcal is distilled from fermented juice of the pineapple-shaped core — piña — of a succulent plant called the agave. (Tequila, made in Jalisco and a few other states, uses only a variety called blue agave.) Tequila makers cook the piñas in ovens, sometimes in tequila factories. But mezcaleros roast the piñas in earthen mounds over...
Shaken and Stirred - Vodka Dead? Not So Fast →
The NY Times ponders the possibility of good vodka cocktails. when sizing up a bar, he looks for a few crucial signposts of quality: fresh juices, rather than pre-made sour mix; bottled bitters and chilled glasses in evidence; and the bartenders’ use of jiggers, to measure a drink’s ingredients. Oh, and one more thing: “A lack of vodka.” I wouldn’t go quite that far, but marketing the...