The Internet measures everything. And I am a slave to those measurements. After so many years of pushing much of my life through this screen, I’ve started measuring my experiences and my sense of self-worth using the same metrics as the Internet uses to measure success. I check my stats relentlessly. The sad truth is that I spend more time measuring than I spend doing.

Fantastic read over at Tweetage Wasteland : I Don’t Care if You Read This Article. Or put another way “Not everything that can be counted counts, and not everything that counts can be counted.” Hat tip: Mark Riley.

I believe the mini-bubbles above are different ripples in what might call the surface of a superbubble: an opulence bubble. Here’s what I mean by opulence bubble: our conception of the good life, as I’ve discussed with you, has been centered on what I call hedonic opulence — having more, bigger, faster, cheaper, now. But we might be finding out, the hard way, that the pursuit of lowest-common-denominator industrial age stuff might have been steeply overvalued, in terms of its social, human, and financial value.

The Opulence Bubble by Umair Haque. Hat tip: Tim Bray and Paul Kedrosky.

Batters Up: Major League Baseball Now on WordPress.com. MLB’s blogging system used to be powered by Movable Type, and about 15,000 blogs switched over to WordPress.com as part of this. It’s an honor and delight to have so many great bloggers joining the family. They’re also in good company with VIP blogs for the NFL, NBA, NBC Sports…

Nassim Taleb on Living with Black Swans — “During a recent visit to Wharton as part of The Goldstone Forum, he spoke with Wharton finance professor Richard Herring — who taught Taleb when he was a Wharton MBA student — about events in the Middle East, the oil supply, investing in options, the U.S. economy, the dollar, health care and of course, black swans.”

I think there’s a difference between having a bestselling book–meaning through marketing, PR and buying that first wave of customers–and writing a bestselling book. The second implies that the product propels itself to the best seller list. That’s not to say that I’m Tolstoy or the best writer, but I used Facebook and Twitter more for feed back as I was creating and refining the book than for the actual marketing itself. My main online tool for priming the pump for the launch of the book was the blog. That was the heartbeat and the nexus for all the different tools that I use.

Via Tim Ferriss On Facebook, Twitter And Building A Huge Web Brand – Steven Bertoni – Money Talks – Forbes. I also liked this quote:

SB: How can a magazine catch up to the Web?

TF: If I worked for a magazine that’s very behind the times, I wouldn’t reinvent the wheel. I’d use WordPress as a content management system which has very good SEO out of the box. Companies spend so much time trying to develop something proprietary it’s ridiculous–you have thousands of people already working on WordPress.

Nathan Myhrvold and Modernist Cuisine

Review

Nathan Myhrvold, an interesting character I’ve following for a few years now, has been in the news lately for his co-authorship with Maxime Bilet and Chris Young of the new food bible Modernist Cuisine: The Art and Science of Cooking (Amazon link). (Peep that beautiful, 100% WordPress-powered site.) I pre-ordered it forever ago, a fact that may surprise friends who know how little I cook, but I do love food and I was as interested in the pictures and the result of a detail-oriented and science-driven obsession with quality that goes all the way down to the stochastic printing process as the articles/recipes .

The books are, in a word, stunning. I’m probably a lifetime away from attempting a 30-hour burger, but last night I did try a sous-vide approach to a New York sirloin and it turned out amazing. (Though that photo probably won’t be in a future edition of Modernist Cuisine.) The fact I can barely scramble eggs but made a super-good steak might portend the apocalypse. I think sous-vide cooking is something that will appeal a lot to engineers or analytically minded folks because it’s a controlled process with predictable outcomes.

Here are some interesting links and videos I’d recommend around Modernist Cuisine, sous-vide cooking, and Nathan Myhrvold himself:

If you made it this far, two bonuses:

At the EG Conference in 2007 I interviewed Nathan Myhrvold about the Dvorak keyboard layout, which I’ve used about 11 years now, and here’s that video:

Second, Mark Pearson of Pear Press (also associated with one of my other favorite authors John Medina) recommends the Pizza Nepoletana technique in volume 2 page 26 as an accessible dish, and the tip on decanting wine in a blender.

Thanks to many friends for the links, and also for listening to me blather on about this for the past week or two. You may also be subject to more experiments in the future.

I’m just going to keep updating this post with more links:

Peplink Multi-WAN Routers

Review

Update Sept 2014: My favorite Peplink is now the Balance One, and my favorite router if you’re super-techy and want to configure networking stuff is the Ubiquiti Edgerouter Lite. Read more about Ubiquiti here.

I live and work on the internet, so when I have trouble connecting it really slows me down. About a year or so ago I started looking into multi-WAN routers that would, at least, support two internet connections and failover to the other one, and as a bonus maybe provide some speed benefits as well. Here’s the story of that journey.

Continue reading Peplink Multi-WAN Routers →