It has a bit past half a year since I've seriously started blogging. During that time, I have almost 50 posts. I have gone through quite a few writing styles and still figuring out this blog's identity is.
Per the tracker, there seems to be more interest in the interview questions so I had tried to focus a bit more there. I started off wanting to answer the question as I would in a real interview. Quickly, I learned that I could not do this for all questions. This last month, I tried just blogging whatever I felt that day.
I have been blogging about more topics. I found it easier to write about something that I just happened to be inspired to write about rather than trying to mold a real audience. So, I return back to writing more towards my future self, although I will be probably slip up again. Remember to stay focused, future self!
I do reread a lot of my previous posts. I found a lot of grammatical and spelling errors. I tried to correct some of them but I have been doing less now because the general idea is there. I do correct some lines where it just does not make sense at all. I know some is because I am trying to type as quickly as I think of the ideas and sometimes the idea just go way faster, then you'll notice some thought gaps.
I get a lot of sources from very odd sites. I'm sure you'll see them when you blog. I do not want to publish them because it will just generate them more traffic which I am pretty positive that is the reason they do that. There is probably no way around them, but at least it makes me happy to see the visitor count go up. And at the same time, makes me feel kind of sad that I am somewhat superficial and do enjoy at least some level of attention.
There were a one thing that I would like improved in blogger (and it is totally possible that blogger can already do it and I just have not figured it out). I'd like to be able to create a page with links to blogs by certain labels, like interview (label:interview) or work-related (label:interview or label:work life).
So far, I enjoy this new part of my life. It does help me focus on certain topics and reflect on other topics. I've been thinking of writing some alternative answers to interview questions and counter points to other posts... but we'll see how things go.
Reference:
First Relevant Post (12/26/2012)
Tuesday, July 30, 2013
Monday, July 29, 2013
Review: Internet Explorer 10 (ie10) - My First Impressions
I have been testing bing a few times to see how things are on that front. The interface looks nice, but it was really slow on Internet Explorer 9 (ie9). By very slow, I mean that I have to wait 1-2 seconds. During this time, I cannot even click in the search box and type in my search while the rest of the page is loading the nice images.
I've been ignoring the message about upgrading to ie10, but I caved today to test if there is a difference. The first thing I noticed is the download page has a non-enhanced version. I am surprised that there is no explanations to what that option is. After reading a couple articles (ghacks), I stuck with the non-enhanced version.
Once installed, Bing did come up much faster. Time will tell if this slows down. I am also a little untrusting in why it is faster in ie10 than ie9 because it makes me wonder what else is windows doing in the background that I really do not want it to do.
I tried to search, and I get an error on the very first search. If I go back and try again, the search works as normal. Below is the error that I got:
I've been ignoring the message about upgrading to ie10, but I caved today to test if there is a difference. The first thing I noticed is the download page has a non-enhanced version. I am surprised that there is no explanations to what that option is. After reading a couple articles (ghacks), I stuck with the non-enhanced version.
Once installed, Bing did come up much faster. Time will tell if this slows down. I am also a little untrusting in why it is faster in ie10 than ie9 because it makes me wonder what else is windows doing in the background that I really do not want it to do.
I tried to search, and I get an error on the very first search. If I go back and try again, the search works as normal. Below is the error that I got:
Bing services aren't available right now: We're working to restore all services as soon as possible. We know you want to get back to searching. Please check back soon. (Ref A: DCCFEF37C40C4E0B9A21AE8EE668A44D Ref B: 48D526FF966620D8DA93A2AD8235794B)Besides the minor error, I do not see any real difference than what I see with google for my use. It defaults images to the top. It does not have ads (which is a plus as an interface), has other popular searches and related searches. But, the search results appear very cluttered. I'm surprised even thought my screen is 24" that bing only uses half the screen. I do not like the constant reminder to connect to Facebook. Why is there no option to close it?
Cooking: Different Types of Cutting Boards (Wood vs Plastic/Synthetic)
For a budget conscious newbie chef, the cheaper one is sufficient for the job to be done. You may consider spending a little more for a wood and synthetic combination (wood on one side and synthetic on the other). I researched the different types just to see the pros and cons to see if there is any real value differences for a green chef.
As for health, I did not find the arguments to choose one over the other. Scientifically, the synthetic can be proved about the germ count. Science could not prove that wood is bad for you although it could not be proven. I also cannot refute the long history of wooden boards. On the other hand, synthetic still gets cut up so who knows if micro-bits of the synthetic material gets in the food? I did not find any article that discusses this risk but I think there are greater risks in the frequency of eating greasy, fried, and other unhealthy foods.
As for cutting experience, they both seem to be about the same although it may have been slightly easier to cut through foods on the wood. Synthetic does seem to move around more when I cut certain foods. I feel more likely to chop harder on synthetic because psychologically I think it can take more force than wood. Although not possible, I am still afraid that I may just split the wooden board.
As for maintenance, both seem to be cut about the same amount. Synthetic does seem to stain more, so don't expect it to always return to its original color. I tend to over-clean the synthetic because I keep thinking that the stain will even fade away if I do but doesn't appear to be. The wood cannot be left in water which is not good if you have a tendency to leave things in the sink. The board gets especially warped if it is one of those wood and synthetic combinations when left in water for a long extended period of time.
Overall, I like a bigger and heavier synthetic cutting board if price is not considered. Grooves around the edge is nice for meats or foods that contain liquids. I do not like having holes for easy handle or storage because it makes the board larger but not my cutting area. Cosmetically, I like wooden boards when in storage but prefer a plain white board because it is easier to see the food. If anything, I'd like to have a ruler on the board. I have not seen that design.
Reference:
http://reluctantgourmet.com/tools/cutlery/item/268-cutting-boards-wooden-or-plastic
As for health, I did not find the arguments to choose one over the other. Scientifically, the synthetic can be proved about the germ count. Science could not prove that wood is bad for you although it could not be proven. I also cannot refute the long history of wooden boards. On the other hand, synthetic still gets cut up so who knows if micro-bits of the synthetic material gets in the food? I did not find any article that discusses this risk but I think there are greater risks in the frequency of eating greasy, fried, and other unhealthy foods.
As for cutting experience, they both seem to be about the same although it may have been slightly easier to cut through foods on the wood. Synthetic does seem to move around more when I cut certain foods. I feel more likely to chop harder on synthetic because psychologically I think it can take more force than wood. Although not possible, I am still afraid that I may just split the wooden board.
As for maintenance, both seem to be cut about the same amount. Synthetic does seem to stain more, so don't expect it to always return to its original color. I tend to over-clean the synthetic because I keep thinking that the stain will even fade away if I do but doesn't appear to be. The wood cannot be left in water which is not good if you have a tendency to leave things in the sink. The board gets especially warped if it is one of those wood and synthetic combinations when left in water for a long extended period of time.
Overall, I like a bigger and heavier synthetic cutting board if price is not considered. Grooves around the edge is nice for meats or foods that contain liquids. I do not like having holes for easy handle or storage because it makes the board larger but not my cutting area. Cosmetically, I like wooden boards when in storage but prefer a plain white board because it is easier to see the food. If anything, I'd like to have a ruler on the board. I have not seen that design.
Reference:
http://reluctantgourmet.com/tools/cutlery/item/268-cutting-boards-wooden-or-plastic
Subscribe to:
Posts (Atom)