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Friday, 8 February 2008

New Google Open Source Blog (& search with other Google dev blogs)





Just noticed that Google started a new blog for coders yesterday: the Google Open Source Blog (with associated Google Open Source Blog feed of course).

It's a spin off from the Google Code blog (which continues to develop apace e.g. with news of the formation of Google Technology User Groups). It's dedicated to, you guessed it, open source software / code and open source developers' projects hosted by Google. There's only one post there so far, but no doubt there'll be more soon.

It's so new it hasn't even been added to the feeds or webpages for combined Google blogs or combined Google developers' blogs yet.

I've added this blog to my custom search engine for all Google English language blogs and search engine for all Google dev blogs.

Monday, 4 February 2008

Shiok restaurant review (London): yum!





"Shiok" is a Singaporean word meaning wooohoooo! or yum! (Imp translation!), and this Singaporean restaurant certainly deserves the name. About 2 years old, Shiok is still one of London's best kept secrets with a host of loyal regulars, its reputation spreading mainly by word of mouth.

Maybe it's not as popular as you'd expect because it's not best located for passing trade. It's in a relatively quiet area about 5 to 10 minutes' walk from the nearest Tube station (Russell Square or Holborn). Open 7 days a week, it's actually quieter at weekends than weekdays, when people from local businesses sensibly nip in for a nice dinner after work, lucky them.

I like my food, especially spicy Far Eastern cuisine, and I've learned to be a halfway decent cook. So my main test when trying a restaurant, particularly Asian, is this: could I cook that dish better? If the answer's uniformly "Yes, by miles", I'm not likely to return.

Quality: So, could I cook better than Shiok's chefs? I do cook one dish better than Shiok, but to be fair I use very fresh organic chicken for it. However, the rest of their dishes that I've tried, I couldn't outdo. In other words, it's worth it - very tasty indeed, and nicely presented.

It's pretty authentic stuff too: Singaporean, Malaysian, Indonesian (Singaporean food, for those not familiar with it, comprises a mix of influences - mainly Chinese, with a dash of Indian and Malay). Kenny the owner, himself from Singapore, is clearly a genuine food enthusiast who tries to use decent ingredients. Tip: always ask for the dish of the day, and also ask for recommendations to find out what's freshest that day - which could include items not on the menu. Yum, I say again.

Menu & variety: They keep the menu short, preferring to serve a few dishes they are confident they do really well, rather than offering a long list of mediocre dishes. But if you'd like something that's not on the menu, just ask if they can do it - they're very obliging, which is a real rarity in London. For more unusual or difficult dishes they may need a few days' notice, and it's probably not worth it if it's for fewer than 4 people, but again they're unusually accommodating. They're willing to tweak things too - e.g. if you want dish X from their menu, but with fish instead of chicken, they seem happy to do the substitution. I didn't get charged any extra too, the one time I've asked so far.

They also pride themselves on not using any monosodium glutamate, unlike a lot of other restaurants, which is probably a good thing given the health concerns about MSG (and maybe better for your drinks budget too - MSG can make you thirsty!).

Service: The service is excellent. Customers, even newcomers, are treated as valued regulars. It feels more like a hospitable small town eatery than an anonymous London restaurant.

Prices: value for money is also excellent. Shiok charges about the same as other London restaurants which care much less about the quality of their food and service. I'd rather walk a bit further to Shiok and get helpful advice, tasty dishes and friendly service for the same price.

I've not been back to the Acorn House Restaurant (see review) despite its purported eco-friendliness, but I've certainly been back to Shiok and I intend to go there again, lots. MSG-free food that's fairly local and pretty fresh, that's environmentally friendly enough for me!

Cons?: One downside of Shiok - the seating. Some tables have backless cushioned benches on a raised area backing immediately onto a drop, so anyone sitting there might justifiably feel rather precarious, and if in merry alcoholic haze you fall over backwards, you'll go down several feet, not just a couple. They're planning to put up a partition or similar, but for health & safety reasons I really think they should do it ASAP before someone gets hurt and they get sued! Tip: go early to get a table well away from the danger zone, or book in advance and ask for a table away elsewhere.

Verdict: If you like Oriental or Far Eastern / Asian food and you haven't tried Shiok yet, do - I think you'll find it worth the visit.

Shiok Restaurant
75 Southampton Row, London WC1B 4ET
020 7436 9706
Nearest Tubes: Holborn (Piccadilly or Central lines) or Russell Square (Piccadilly line) - Holborn's probably a tad closer.
(No website I could find, so no online menu to check out)

Blogging: evolution or devolution? Twitter takeover? - and some changes to ACE





At a recent Own-It event (which I'd flagged previously), there was an interesting talk on the development of blogging by Dan Hon, CEO of alternate reality games company six to start. Dan was previously involved with Mind Candy (where he helped develop Perplex City) and he originally trained as a lawyer.

The podcast of his presentation will be on Own-It's podcast page in mid March or so, or you can subscribe to their feed (what are feeds?; intro to podcasts). (The other talk, also well worth attending the event for, was on how to stay out of legal trouble in the UK if you post to or run a blog, forum or Web 2.0 site.)

Dan started blogging in around 2000, so he's a grandee in "internet time" terms. He was approached for the MindCandy job because of his blog.

He gave a brief history of the evolution of blogging, blogging tools, and the rise in the popularity of blogging since the introduction of Blogger which made the process of blogging much easier especially for non-techies.

I won't go into that - you can hear it on the podcast.

What I do want to go into is his account of the evolution of blogging, and where blogging is today.

Dan initially began blogging various interesting things about himself, e.g. playing alternative reality games, becoming moderator of the online community that played it. etc. Then he started his training and he couldn't blog about his work, so his blogging slowed down.

Now he mainly just posts Delicious links which are auto-published to his blog. He believes that that is the kind of thing being pushed out to blogs these days, even large team blogs. He feels there's a lot less original content out there now, especially on the commercial blogs like the Gawker Media ones (which includes Lifehacker and Gizmodo), Engadget etc, which cover specific areas.

Dan thinks that generally there's not much professional insight being added these days. Someone might blog that Apple has launched a new laptop, and then 70 or 80 other bloggers will say the same thing, with no real commentary, everyone just pointing to someone else. (One exception - John Gruber a professional blogger who sometimes writes long articles about Apple; his subscribers pay to get his material via feeds rather than just the website.)

Dan believes it's a different discipline to write original content now, so lots of blogs are moving to just posting links, one liners etc.

He thinks you can see it even more with sites like micro-blogging service Twitter, which people are mainly using to get tiny bits of information to their friends in an easy way, in short bursts. Maybe Twitter is diverting the people who would have blogged before...

Certainly Dan himself doesn't really blog substantively anymore, he mostly just posts links.

Also, maybe it's not easy for people who live their lives online to separate out the info they don't want people to know about, so they don't say anything at all? E.g. in Dan's own case, where he can't blog about his work for commercial secrecy reasons.

Of course there's also lack of time, as well as the increasing number of different things people can now do online, besides blogging.

Still, writing about what he was interested in helped him to get a job doing exactly that. Even now, most of the developers he's hired for his startup are people whose blogs he's read, who he's corresponded with, so as an employer he's effectively had the benefit of a 3 year vetting period.

That's all got me thinking. I try to write original material for this blog, and I'm sure that's why Google's PageRank seems to rank ACE quite well in Google's search results - but it certainly takes a very long time to finish one of my detailed howtos.

I've been considering for a while interspersing my long posts with more newsy ones. I've been trying not to be like everyone else, trying not to just link to a bit of news, but waiting till I have time to do a full analysis may just mean I take too long to write something or don't write it at all. I often spot new stuff quickly, but I just don't blog much of it because I don't feel I've much analysis to add, or no time yet to add it.

Well, things will change: from now on I'll include a few posts that just point to recent developments of interest (including some random non-technology posts), without much if any commentary on them. But rather than just talk about another post, I'll still do my best to direct you to the horse's mouth, the primary source, whenever I can.

Please let me know what you think - not just about the type/style of content you'd like to see on ACE (though I'd certainly want to hear from anyone who would stop reading ACE if I switched to "short" newsy posts!), but also your own thoughts on the evolution - or devolution - of blogging, the philosophy of blogging, etc. Do you agree with Dan that blogging has changed? And do you think that's good - or bad?