Happy Australia Day!

Sure it seems like January 25th to the rest of us, but in that upside-down land across the Pacific, it's already the 26th, the anniversary of the First Fleet's arrival in Sydney Cove in 1788. And that means barbecues, more beer than usual, and "back yard cricket" (don't ask—I never even got the rules of normal cricket).
While in Australia, I developed a soft spot for their national holiday and their stereotypically easy-going form of celebration (also for the Southern Cross, but that's another story). On top of that, several close friends have recently moved down under, so in honour of their first Australia Day, I thought I'd post a couple of "iconic" images from my collection (click the image above).
To all of you in Australia or with a bit of it in you, Happy Australia Day!

Facebook time

I was poking through some of Seth Godin's eBook What Matters Now this afternoon (apparently, in my case, it didn't matter until 6 weeks later). I like this message from Howard Mann:

There are tens of thousands of businesses making many millions a year in profits that still haven’t ever heard of twitter, blogs or facebook. Are they all wrong? Have they missed out or is the joke really on us? They do business through personal relationships, by delivering great customer service and it’s working for them.

How much time are you spending with your customers?

Chinese Feast

Last weekend, inspired I guess by a fancy gas stove and now long-glorified reminiscences of China, I decided to attempt a four-dish Chinese dinner. I have previously tried hand-pulled noodles and boiled dumplings, but this meal was all about the wok. Altogether, it took about three hours of washing, chopping, dicing, kneading, marinating, deep frying, boiling, and stir frying. Given that this is the sort of meal people eat in China on a regular basis, I can only hope that the process gets faster once you have the recipes internalized.

My companion through most of this was Yan-kit's Classic Chinese Cookbook by Yan-kit So, which I once read is the best overall Chinese cookbook out there. It has a very helpful section at the beginning that illustrates all the ingredients, the different ways to chop them, how to stir fry them, and so on.

I decided to try out my new f/1.8 50mm prime lens to capture the results but, as the depth of field was even shallower than I expected, the focus in many of the images just didn't work out. The images here are the few that were passable.

The menu was as follows:

Scallion Cakes (蔥油餅, cōngyóubǐng "scallion oil biscuits") are apparently a common street food across China, though I don't specifically recall seeing them. A simple dough is rolled flat then topped with salt, scallions (green onion), and lard or margarine. The whole thing is rolled up, twisted, and then flattened to form a thick, filled pancake which gets fried in a skillet. The end result was pretty satisfactory, though I would have liked a bit more salt, and they tasted even better out of the fridge the next day. Page 178.

Dry-fried Four-season Beans (干煸四季豆, gānbiān sìjìdòu) is a typical Sichuan dish that really lets the crispy green beans shine. The beans were first deep-fried before being stir-fried with the rest of the ingredients. I left the preserved vegetable out because I didn't have it and the dried shrimp because I was feeding a vegetarian. Still, it was delicious. Most people have a fear of deep-frying, but it's actually pretty straightforward and not too greasy if the oil is hot enough. Page 220.

Kung Pao Tofu (宫爆豆腐, gōngbào dòufu) is a variation on the well-known Sichuan spicy chicken and peanut dish, simply replacing the meat with deep-fried cubes of tofu. We ate this quite often in Beijing and, although I've made it a couple of times, I find the result tastes too strongly of soy sauce. I'm not sure yet if I just don't like the particular recipe, if it's a result of not having quite the right ingredients, or if the tofu simply soaks up a lot more of the marinade than the chicken would. You can buy packaged deep-fried tofu in some stores to save deep-frying it yourself. Page 102.

Di San Xian (地三鲜, dìsānxiān "Earth three fresh")—a mixture of twice-fried potato, eggplant, and green pepper—was one of our favourite dishes in China. The cookbook doesn't have a recipe so I used this one and the result was delicious and very authentic.

For those in Vancouver looking for an easier alternative, I ate last night at the Golden Sichuan Restaurant on No. 3 Road in Richmond. This place was recommended to me years ago by Chinese colleagues but I never made it out there until now. We had the dry-fried beans, a mushroom and pork dish, and some pork and green onion dumplings. All were delicious. The restaurant's Chinese name, 老四川, and its translation are interesting. The last two characters 四 (sì, four) and 川 (chuān, river) form the name of the Sichuan (or Szechuan) province. The first character 老 (lǎo), means literally "old" or "revered" but can also be used as a prefix to indicate affection, much like you could use "my old man" to refer to your father in English. It's also the first character in, e.g. 老家 (lǎojiā, place of origin), 老师 (lǎoshī, teacher), and 老外 (lǎowài, foreigner). You overhear that last one a lot as you walk around China.

Google re-evaluating its position in China

Google made an interesting announcement today about their approach to doing business in China. Apparently they intend to take a stand again and stop censoring the results on google.cn, even if this means they are prevented from conducting business in the country. I think the unstated message is that Google believes the "attacks and the surveillance they have uncovered" were conducted from within the Chinese government and this has prompted their change in stance (or at least, I can't follow the logic of the article any other way).

Somehow I don't see the Chinese government doing anything more than shrugging its figurative shoulders, but it will be interesting to see what, if anything, is the fallout.

Boston Roundup

First off, just to get this out of the way, Hyatt Regency Boston: nice enough hotel but 50c/min for internet? They do realize that works out to $30/hr right?! I mean... heck, I'm speechless. And I can't decide which is worse, that or the $36/day for parking. Luckily I didn't have a car.

From Boston '09 (Steven Noble)

I was in Boston a few weeks ago to take Product Management training (happy to report I passed the certification!). An old friend of mine came down from Ontario and we took in the town for the weekend. We spent much of Saturday wandering around Cambridge and then walked the Freedom Trail back through the North End, Boston's fabulous Little Italy.

The financial district had a nice sense of scale, not unlike downtown Vancouver (if you ignore the West End) or maybe... Perth? And Boston Commons is a perfect feature in the heart of downtown; it's nowhere near the size of, say, Central Park or Stanley Park but is one of the nicest city parks I've seen.

Overall, I liked the feel of Boston, and the snow and drizzle failed to dampen our spirits. I have to confess that I found Cambridge pretty uninspiring, though. I expected Harvard and MIT to exude a sense of history and achievement—like the colleges in Cambridge, England or even Trinity College in downtown Dublin—but they felt like little more than a collection of oldish buildings. Maybe the preponderance of brick as a building material simply fails to impress.

On Sunday night, I went for dinner with Carl Gundel and Chris Norton, two Boston-area one-time Squeakers. As in Vienna, I presented a convenient excuse for Smalltalkers who hadn't crossed paths in years to get together. We had some interesting discussions and hopefully reignited the Smalltalk spark in Chris.
Kudos to Yelp for the recommendation of Bar Lola and to Zagat for the pointer to delicious Italian food and friendly service at Carmen. Oh, and I loved the Equal Exchange Cafe — wish it was in Vancouver.
As usual, click any of the photos above to see the others I posted. Or check out Steven's photos from the trip.

Training in Boston

So I'm most of the way through this jaunt down the US East Coast and have yet to post even a single update (unless you count the occasional tweet). I know, I know... what can I say? I've been busy. My first attempt was overly rambling so I'm going to focus on one aspect here and follow up with a few more posts over the next couple of weeks.

The main reason for the trip was a Product Management seminar led by Steve Johnson of Pragmatic Marketing—and I definitely recommend the course to anyone who's interested in this stuff. One thing I found interesting: in North America smalltalk usually means asking, "so what do you do?"; well at a seminar made up of 30 people who all do the same thing, that gets replaced with, "so where do you work?". Fun watching the puzzled looks on people's faces as they stared at the blank line below the name on this independent consultant's name tag. :)

The main focus of the course is on guiding product development through market problems and on grounding those problems in real data instead of hunches and "wouldn't it be cool if...?". I'm interested in Product Management from two angles: first, as a possible career direction and, second, in its applicability to open source projects, such as Seaside.

In past jobs, I've found myself naturally trying to fill an institutional void. I've been the one asking, "Are you sure the students want an on-campus version of Facebook? I kind of suspect they just want to use Facebook...". Actual demand for what we were doing, the exact problems we were trying to solve, and even the development costs have all been more-or-less-hand-wavy things. How do you know what to implement if you don't know what problem you're solving and for whom? Or, to look at it another way, if you develop without that knowledge, how do you know anyone will find the result valuable? It was revealing for me when I first learned there are people who make a living doing these things I found rewarding.

The applicability to open source is an interesting issue. On the one hand, it is almost intuitively obvious that most of the same factors apply. A project that meets a market need will succeed while one that does not will fail. A project that knows who its users are can be more effectively marketed; one that does not will succeed only through chance or an inefficient shotgun approach. What I'm not sure of yet is what is different: is it the formulas, the costs of the resources, or maybe their units of measurement? Or do we need to tweak one or more of the definitions? As a random example, Product Management makes a distinction between users and buyers of a product; what's the correct mapping for these concepts in open source? I'm still pondering all this... more to come.

Before I leave off, I should mention that the Hilton DoubleTree in Bedford is one of my best hotel experiences in recent memory. Everything was efficient and painless. The room was roomy, modern, and spotlessly clean. The internet was fast and free. And the (three!) extra pillows I tossed on the floor were left there neatly for my entire stay instead of being put back on the bed. They even insisted on comping a meal I had in the restaurant which was, admittedly, slow in arriving but not to the point I was concerned about it. So, I don't know why you'd be in suburban Boston, but if you are, go stay at the DoubleTree.

New York presentation confirmed

The details for my talk in New York have been confirmed. We'll be at the Suite LLC offices (directions) on Thursday, December 10; there's an open house at 6:30pm and the presentation is at 7:00 (drinks afterwards).

Here's the planned subject of the talk, though I think I'll play it a bit by ear and see what people are interested in:

Seaside is a rare example of software that runs on all the major Smalltalk platforms: Pharo, Gemstone, GNU Smalltalk, Squeak, VA Smalltalk, and VisualWorks. We’ll take a look at some of the challenges in keeping the framework portable and some of the techniques the team has developed to deal with these. Along the way we may also touch on tools such as Grease, Slime, and Monticello and how they help the process. And then we’ll see where the discussion leads.