Matthew Gifford › Comments

People who find this to be outrageous should listen carefully to what's being said. If they still don't agree, they should spend some time thinking about why they're angry. Do they truly value corporations and the laws of men over human life? - Matthew Gifford

Just one of the ways TV/movies lie about technology that drives me nuts. - Matthew Gifford

How many times have you slammed on the brakes when noticing a red light camera? - Matthew Gifford

This is exactly right: "I think the anger stems from the fact that we’re living in the United States, which used to be considered a First World country, and yet we’re dealing with a wireless system that feels like something you’d find in Port-au-Prince during hurricane season. In fact the developing world is racing past us, building out new wireless networks while we’re stuck with this POS legacy infrastructure run by POS legacy behemoths that either can’t or won’t bring it up to snuff." - Matthew Gifford

I think this will be my next phone. - Matthew Gifford

In her Washington Post op-ed, Sarah Palin wrote, "I've always believed that policy should be based on sound science, not politics." That's rich. - Matthew Gifford

ABC cuts out parts of "A Charlie Brown Christmas" to add more commercials. I wonder if the irony of adding more commercial time to a program that decried the commercialization of Christmas was lost on the people at ABC. I hate TV. - Matthew Gifford

Microsoft continues its obstructionist ways. - Matthew Gifford

Very pleased to read this. - Matthew Gifford

If that's the case, what does she call the events of September 11, 2001? - Matthew Gifford

Awesome. - Matthew Gifford

I hope Apple keeps ignoring the App Store's problems. They're just pushing people back onto the web. - Matthew Gifford

An example of the lengths that oil companies will go to screw everybody. - Matthew Gifford

[Photographs: Nick Kindelsperger] You know what? I don't think I've ever actually cooked catfish before this meal. I'm sure I must have eaten it at some point in my life, but it has escaped me as a potential meal. That was until I got hooked listening to this NPR Science Friday program about sustainable fish. Sylvia Earle was on air talking about her new book The World is Blue, and just casually mentioned that catfish was one of the good kinds of fish to eat. That's how I ended up at Whole Foods looking for fillets of a fish I'd never thought much about before. I decided to also go with this Whole Foods recipe, plucked from their website. It doesn't get much simpler than this: a glaze is whisked together from white miso, sugar, and olive oil, then brushed on the fish. The fillets are sautéed for five minutes and come out of the pan with a rich color and aroma that belays the amount of time you actually spent on it. But the bok choy is not just a throwaway side—it's a perfect match... - Matthew Gifford

[Photograph: Robin Bellinger] This is about as fast as dinner gets at my house. That isn't saying much, but an hour from start to finish for meat-starch-veg is nothing to sniff at, especially when the cook can put her feet up (or fold laundry—or amuse the baby) for a good chunk of that time. I usually make this with thighs only but this time bought the whole legs to save money. In the past I have tried this rub-and-roast with skinless pieces, and it seemed to work just as well. Chili Roasted Chicken and Sweet Potatoes Shopping List 2 sweet potatoes: $2.00 2 whole chicken legs: $4.44 Parsley (pro-rated): $0.50 2 onions: $1.00 Pantry items: Olive oil, salt, pepper, chili powder, ground cumin, honey, apple cider vinegar, cinnamon stick, dried chile pepper, dried thyme, white rice, butter. Total cost (for 2 large portions): $7.94 -serves 2 generously- Ingredients 2 sweet potatoes, cut into 1/3 inch dice (I leave the skins on) 1 onion, peeled and sliced Olive oil Salt Pepper 1 tablespoon... - Matthew Gifford

[Photograph: Kristen Swensson] I used to consider risotto too rich, expensive, and upscale for the everyday. Not sure why. Maybe it's the inherent creaminess, or that it's frequently grouped with words like "porcini" and "truffle oil." Maybe it's because I've seen risotto mostly at fancy restaurants. Y'know, the ones I go to all the time. Because I'm unemployed, and we can do that. Anyway, as it turns out, risotto can be adapted pretty easily to healthy diets and low budgets. Butternut Squash Risotto, which I whipped up a few weeks ago to stunning effect (if I do say so myself), is one example. Mushroom Risotto, which I made earlier this week, is another. A good one, at that. Sophisticated yet simple, it's a get-together meal that will ingratiate your friends and make your enemies curse your name. The dish is earthy to the nth degree, but never murky, due to an abundance of fresh herbs. A solid dousing of parmesan at the end rounds out the flavor and adds creaminess. To slash the fat,... - Matthew Gifford

I envy Gabe. This is such a cool car. - Matthew Gifford

I've been waiting for something like this for a while. - Matthew Gifford

"[T]he takeover of the Republican Party by the irrational right is no laughing matter. Something unprecedented is happening here — and it’s very bad for America." - Matthew Gifford from Bookmarklet

Millions of Google users worldwide use JavaScript-intensive applications such as Gmail, Google Docs, and Google Maps. Like developers everywhere, Googlers want great web apps to be easier to create, so we've built many tools to help us develop these (and many other) apps. We're happy to announce the open sourcing of these tools, and proud to make them available to the web development community. Closure Compiler Closure Compiler is a JavaScript optimizer that compiles web apps down into compact, high-performance JavaScript code. The compiler removes dead code, then rewrites and minimizes what's left so that it will run fast on browsers' JavaScript engines. The compiler also checks syntax, variable references, and types, and warns about other common JavaScript pitfalls. These checks and optimizations help you write apps that are less buggy and easier to maintain. You can use the compiler with Closure Inspector, a Firebug extension that makes debugging the obfuscated code almost as easy... - Matthew Gifford

http://www.mobilemammoth.com/mobile-... - Matthew Gifford

[Photograph: Joshua Bousel] My appetite for large pieces of meat seems to increase with the colder weather. Even though most people equate barbecue with summer, fall is the season when my smoker gets the most action with bigger cuts like pork butts, whole turkeys, and as was the case a couple weeks ago, brisket. For this brisket, I picked out a 14-pound beauty at the butcher, brought it home and trimmed off the excess fat, leaving a 1/4-inch thick cap on top. Then it was coated it liberally with a beef rub from Southside Market that has been waiting for the right application, and after a day's rest in the fridge, it went into the smoker at around 215°F. I let it go overnight. The next morning the meat had reached 165°F, at which point I wrapped it in foil and let it keep cooking until it went up to 195°F. Normally I would scoff at wrapping the meat, but after some research, I found this method can be a recipe for success towards a perfectly cooked brisket, plus meat doesn't take on... - Matthew Gifford

[Photographs: Joshua Bousel] I hadn't carved a pumpkin since my days of roaming the streets as my favorite Nintendo characters, returning again and again to the houses with the best candy, and practicing shameful acts of petty vandalism to those offering fruit (or worse, pennies). That was, until last year, when I was invited to two pumpkin carving operations, where a large squash reminded me of these joys. This year I'm not missing any opportunity to carve, cook, and even grill this fall treat. In the same vein as roasting butternut squash on the grill for soup, I decided to roast small pumpkin halves until completely soft, then mix the innards with shallots, ricotta, nutmeg, cayenne, salt, and pepper to make one kickin' ravioli filling. Assembled in fresh pasta, they were quickly boiled, then added to a browned butter and sage sauce. The meal had complex flavors ranging from the sweet and creamy pumpkin filling to the nutty and earthy sauce, all finished off with a batch of roasted... - Matthew Gifford

By Bret Taylor · February 27, 2009 Background We use MySQL for storing all of the data in FriendFeed. Our database has grown a lot as our user base has grown. We now store over 250 million entries and a bunch of other data, from comments and "likes" to friend lists. As our database has grown, we have tried to iteratively deal with the scaling issues that come with rapid growth. We did the typical things, like using read slaves and memcache to increase read throughput and sharding our database to improve write throughput. However, as we grew, scaling our existing features to accomodate more traffic turned out to be much less of an issue than adding new features. In particular, making schema changes or adding indexes to a database with more than 10 - 20 million rows completely locks the database for hours at a time. Removing old indexes takes just as much time, and not removing them hurts performance because the database will continue to read and write to those unused blocks on every... - Matthew Gifford

Tell me you're not seriously considering a Verizon branded handset built by Motorola are you? - Gabriel Bridger

I agree that it seems very, very wrong. The phone's not pretty, but the specs are really impressive. As for possibly switching to Verizon, I'm having a hard time dealing with T-Mobile's poor coverage in our area. And based on the complaints I'm seeing on Twitter, it sounds like AT&T isn't much better. - Matthew Gifford

I just couldn't stare at the verizon and motorola logos everyday. - Gabriel Bridger

Good videos. - Matthew Gifford

Stay away from Android phones on Sprint. - Matthew Gifford

"'Android is building a perfect storm of fragmentation,' he said." Wrong. Fragmentation is only a short-term concern. The growth of the mobile web will make fragmentation largely irrelevant. - Matthew Gifford

[Photo: Kerry Saretsky] For this black and orange recipe, the raw orange color of the salmon is preserved, as this salmon is just-seared and served nearly raw. The black sesame seeds not only pop with Halloween color, but they create a crisp, nutty crust, and as they toast in the pan, they imbue the salmon that distinctive Asian toasted-sesame flavor. The sauce cuts the fishiness and oiliness of the salmon, with the zing of lime and rice wine vinegar, and the sweetness of mirin. This dish is light, perfect as a starter to share, with lots of flavor, and a beautifully spooky presentation. Black Sesame Seed and Sea Salt-Crusted Seared Salmon with Wasabi-Lime Sauce -serves 2 to 4 as a starter- Ingredients for the Black Sesame-Crusted Salmon 10 ounces boneless, skinless salmon fillet 1/4 cup black sesame seeds Coarse sea salt 1 tablespoon vegetable oil Ingredients for the Wasabi-Lime Sauce Juice of 1/4 lime 1 1/2 tablespoons mirin 1 teaspoon rice wine vinegar 1 tablespoon soy sauce 1/4... - Matthew Gifford

HomeLearnCommunityCodeDownload The Play framework makes it easier to build Web applications with Java Finally a Java framework made by Web developers. Discover a clean alternative to bloated enterprise Java stacks. Play focuses on developer productivity and targets RESTful architectures. ★Download the 1.0 binary release and get started ! Quick overview Fix the bug and hit reload! Edit your Java files, save, refresh your browser and see the results immediately! No need to compile, deploy or restart the server. Stateless model Play is a real "Share nothing" system. Ready for REST, it is easily scaled by running multiple instances of the same application on several servers. Efficient template system A clean template system based on Groovy as an expression language. It provides template inheritence, includes and tags. Resolve errors quickly When an error occurs, play shows you the source code and the exact line containing the problem. Even in templates. All you need to create a cool web... - Matthew Gifford