San Bei Ji

三杯雞好吃!

October 2, 2011
by Joe
0 comments

On Contributing

If you’d like an idea of what I had to put up with every Friday in college:

This is the most important moment right now, which is: We – are about contribution. That’s what our job is. It’s not about impressing people. It’s not about getting the next job. It’s about contributing something. Everyone was clear that you contributed passion to the people in this room, right? Did you do it better than the next violinist? Or did he do it better than another pianist? I don’t know; I don’t care! Because in contribution, there is no better. And that’s all. And what happens is the faces light up.

And that is all…

September 19, 2011
by Joe
0 comments

When Can I Use posts a usage table

When Can I Use has posted a nice browser usage table, which includes mobile browsers and a breakdown by browser version. Compared with the browser market share analysis at Wikipedia, the numbers do line up quite well for the major categories, although there are some interesting discrepancies when you get down into the weeds.

I love looking at statistics and seeing what jumps out at you. What I see from these numbers today, here in September of 2011, is this:

  • IE is only 39% of browser market share now. Remember ten years ago? Yeah, times have changed.
  • Chrome is doing quite well. It’s going to overtake Firefox at this rate. 21% – that’s amazing.
  • Going by the When Can I Use analysis, if you combine Chrome, Safari, iOS, and Android, you have about 29% market share for WebKit browsers.
  • If these trends continue, and I see every indication that they will, Google Chrome will become the dominant browser platform sometime in the first half of 2012.

Fascinating. I’m going to need to make more popcorn.

July 27, 2011
by Joe
0 comments

Some Google+ thoughts

No question, Google+ is Google’s most successful foray into the whole social media arena. I am sure this one will succeed where other initiatives have failed. I’m glad to see it taking off. But a few things need to be worked out for it to achieve it’s full potential. Here’s my unsolicited feedback:

I think the first thing I’d like to see is for all my Buzz content to go directly into my stream. I don’t want two streams, nor do I want to go look at a separate place for all the people I follow on Buzz vs. Google+. It is an extra step that I don’t have time to take.

Another thing I’d like to see is that my activity stream selection should remain persistent. Currently the default stream is for everybody in my circles, but I would much rather have that be filtered to whatever circle I choose or was last viewing.

In fact, get rid of Buzz. And figure out how Google Reader and Google Bookmarks play in with this. Integrate them, or get rid of any overlap or confusion. Do it now before the problems become worse. Don’t wait.

I would really like a way to have my Twitter posts show up in my Google+ stream. This again is a time issue – I don’t want to spend a lot of time tending my content on both networks. It’s largely the same crowd for me anyway. If I have a choice between one or the other, I’m going to spend the time on Twitter because that’s where most of my contacts are. On the other hand if my content is posted in both places, then I can see if there are responses and alerts in the Google nav bar whenever I’m using Gmail or Calendar, which would be fine.

The toolbar changes lists links for Web, Images, Videos, Maps, and News if I’m looking at one of those properties, and Calendar, Documents, Photos, and Reader if I’m in one of those areas. Gmail and Web are listed in both, although the Gmail toolbar uses the docs/photos/reader listing (inexplicably in gray instead of black I might add) and Web lists the web/images/videos set. Sometimes links open in new windows. Sometimes they don’t. Who knows or cares what will happen next? I’m feeling lucky! Sigh.

The mobile version of the site doesn’t let me +1 comments. Overall I’d like to see more functionality built in to the mobile version of the site.

The mobile app on iOS seems like an early beta. I opted out of using geolocation when I first launched it and now there’s no way to get it back.

There it is – my loving feedback. Fix all that and I will be back. xoxox -J.

January 9, 2011
by Joe
0 comments

Suggestions for restaurants interested in offering gluten-free items

This question recently came in via the Celiac Bay Area email group. I posted a response and figured it would be worth reposting that message here in case other restauranteurs were considering adding gluten free to their menus:

I think it’s great that you’re seeking out more feedback. I wish more restaurants would. Here’s some thoughts:

Of course the pizza process has to be careful of cross contamination. Flour can waft through the air, shared utensils, and doughy hands can carry gluten particles, and those are ways gluten can get in your product, so taking steps to minimize that risk will be very helpful. Separate area, separate equipment, separate toppings, etc., and be sure people are washing their hands before touching the gluten-free stuff.

Consider adding rice pasta as an option. Tinkyada is real good, and DeBoles isn’t bad either. Cook it in a separate pot with water that hasn’t been used for regular pasta. Identify which sauces are gluten free. Consider keeping uncontaminated sauces in a dedicated area too.

Some places keep perishable and pre-made items in the freezer so they don’t spoil, such as sauces and pizza crusts. You could even make a bunch of pre-made gluten-free garlic bread kept in the freezer, and throw them on a frying pan as needed. As we all know, pan frying toast is wayyyyyyy more yummy than broiling… ;-)

If you have other entrees such as bisteca, roasted chicken, or salads, see if those can be modified to be gluten free as well. Again the process needs to be dedicated. Salads are usually easy, but they need to be mixed in separate dedicated bowls, check the dressing ingredients, and be sure no-one goes through all that trouble only to place a bunch of croutons on the thing at the end… :D

If you put a little GF on the menu next to items that can be modified, the gluten-free customers will be very appreciative. Also put text on the menu stating that if customers are ordering gluten-free, to be sure to let the waiter know who in the party has issues so they don’t put the wrong thing in front of them.

Redbridge is a fine commercial gluten-free beer. Some places keep that in stock. Others such as Bard’s Tale and St. Peter’s Sorgham Beer are good too.

I also recommend finding a consultant to review and verify your gluten-free processes and help with training.

I can’t wait to try out your place sometime!

Hopefully this information will provide a bit of guidance in getting started with preparing a gluten-free restaurant menu. This information is by no means exhaustive; merely a place to begin research. For people with any food allergies or severe intolerances such as celiac, eating out can be risky and use the appropriate levels of caution.

At the very least this post might help build some awareness of what a pain in the ass I am to go out to dinner with. ¡Salud!