Google Tries Transparency with New Dashboard

Quoting:So these negatives alone may end up outweighing this positive "dog-and-pony show" quasi-transparency Google currently and so-carefully presents to customers --- whether these customers are corporate entities or are social-networking individuals.

That's been my take on it from the beginning. It's well known that I am not a fan of RMS but he gets it 100% right when it comes to "cloud computing". It's all best avoided. It doesn't save money and it takes the control of your data and your security out of your hands.

Quoting:Does it call for real Bulgarians, or will imitation Bulgarians suffice?

Someone has watched The Addams Family movie one time too many :)

Quoting:It's well known that I am not a fan of RMS but he gets it 100% right when it comes to "cloud computing". It's all best avoided.

Unless you own the cloud.

Am I kidding?

No, gus3, I don't think you're kidding and that would be the one and only case where the cloud could work to your advantage.

I own my cloud, you own your cloud.

... cue the Strolling Bones tune ...

> Someone has watched The Addams Family movie one time too many :)

Or The Twlight Zone: "To Serve Man".

@Caitlyn:

Bulgarian stew, 2 persons

Ingredients: - 150 grams diced bacon - 1 big onion, chopped - 2 cloves of garlic - 1 giant carrot (4-5 cm diameter, 20-30 cm length), chopped - 2 tablespoons of red wine vinegar - 400 grams of beef, cut into bite-sized parts - 1 green paprika, diced - 200 milliliters of beef stock - salt and pepper

Instructions: Put the bacon in a big casserole pan on a low fire and bake out most of the fat in 6-8 minutes until the bacon is about to become crunchy. Take out the bacon and fry the onion in the remaining fat until they become translucent after 3-4 minutes. Then add the squeezed garlic and carrot and fry for another 5 minutes. Stir regularly.

Add the bacon back in the pan, add a cup of water, the stock, the vinegar, the beef and some salt and pepper. Put the lid on the pan and let it simmer for an hour. Stir occasionally. After an hour check in the beef is thoroughly cooked. If not, let it simmer for another half hour.

At the end, add the diced paprika and let it simmer along for 15 minutes. Add some more salt and pepper to taste.

Serving tips: Serve with white rice and optionally green bean salad.

Wine suggestion: A dry, red wine.

WTF is a gram???

USA here, yo! ;^)

Actually sounds good, I think I can manage the conversions. Thanks.

Quoting:fry the onion in the remaining fat until they become translucent

WHOA! Neat way to tie it in with the original topic!

By the way, what are those giant carrots called in English anyway? In Dutch they have a special name (winterpeen) but an hour of searching the net I have been unable to find a proper translation.

LOL gus3 :)

Blast! My diabolical plan has been foiled! Google has indexed this thread to get a hold of the recipe I deleted from Google Docs! [url=http://www.google.com/#hl=en&source=hp&q=bulgarian stew site:lxer.com&aq=f&aqi=&oq=&fp=642c18fb4411ca2e]http://www.google.com/#hl=en&source=hp&q=bulgarian stew site...[/url]

@Sander:

I also notice you list "2 persons" in the recipe, but you still don't say if they have to be genuine Bulgarians. Could they be Serbian or Macedonian, born of Bulgarian parents?

(Would that be "Bulgarian extract"?)

@gus, I guess that depends on what your local Bulgarian butcher serves :-)

Quoting:WTF is a gram???

Take an initial frame of reference (note: This is required!). Take a force of 1N, apply it to a certain mass and change mass until its acceleration becomes 1m/(s^2).

Divede mass by 1000 and throw 999 parts > /dev/null , now you have a gram!

By the way: SI is stupid when it comes to 'kilograms'. It's supposed to be a 'unit', but nonetheless the unit is prefixed by 'kilo' - referring to 1000 units actually. Blame the French I guess. Luckily recipes use grams and not kilograms.

TC: If you are transparent, you don't have to look transparent I guess.

Same thing with rings etc. : When they are real, they don't need a 'certificate of authenticity'. When a service is transparent, it doesn't need a 'certificate of transparency'.

Thank god there are people like you who can see right trough these 'transparency claims', huh?

hans -

Or, if you want to look at it another wa, there are 28.3 grams to the OZ. Don't ask why I know that.

> ...there are 28.3 grams to the OZ.

Would that be a fluid ounce, a troy ounce, or an avoirdupois ounce? :)

Yeah, Google says one avoirdupois ounce is 28.3495231 grams. Of course, when dealing with water, one fluid ounce and one avoirdupois ounce are almost (but not quite) the same.

Of course these matters change from time to time. I believe all the US measurements are now officially defined in terms of their metric equivalents. And Wikipedia says an ounce is a unit of mass, which was not true when I was in high school. At that time, an ounce was defined as 1/16 of a pound, which is a unit of weight, not mass. Mass is measured in slugs. I have no idea if they've changed the definition or if Wikipedia is wrong.

Indeed, these matters are changing. The UK switched to SI (officialy), and all imperial units are defined using SI nowadays. You got to love those 'transparent open standards' don't you?

That's nothing. Time and date is a far messier standard with all the odd/even months, a base-60 system, leap years, leap seconds, DST, calendar changes and what-not. If you've ever written an application that deals with time and/or date in some form then you know what I'm talking about. It's a mess!

Quoting:If you've ever written an application that deals with time and/or date

I wrote a mathematical function of an 'eternal' calender that calculates which day of the week a certain date will have (monday, tuesday etc.), including centuries are not leapyears, 400 years is etc. It returns an int 0-6, but of course also can be used to count days between two dates. Does that count?

And yes, it was messy. Though not more than 100 bytes!