Cooking with Perl, Part 2
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Cooking with Perl, Part 3
Cooking with Perl, Part 3
10/28/2003 11:08 PMIn this third and final batch of recipes excerpted from
Perl Cookbook, 2nd Edition, you'll find solutions and code
examples for extracting HTML table data, templating with HTML::Mason,
and making simple changes to elements or text.
Cooking with Perl
Cooking with Perl
10/28/2003 11:08 PMThe new edition of
Perl Cookbook is
about to hit store shelves, so to trumpet its release, we offer some
recipes--new to the second edition--for your sampling pleasure. This
week learn how to match nested patterns and how to pretend a string is
a file. Check back here in the coming weeks for more new recipes on
using SQL without a database server, extracting table data, templating
with HTML::Mason, and more.
Cultured Perl: Fun with MP3 and Perl,
Part 1
Cultured Perl: Fun with MP3 and Perl,
Part 1
12/16/2003 12:24 PMTed writes "Every self-respecting computer and music fan needs to be
able to manipulate MP3s -- the defacto standard for recreational
digital music use. In ...
A Chromosome at a Time with Perl, Part 1
A Chromosome at a Time with Perl, Part 1
10/28/2003 11:08 PMIf you're a Perl programmer working in the field of bioinformatics,
James Tisdall offers a handful of tricks that will enable you to write
code for dealing with large amounts of biological sequence data--in
this case, very long strings--while still getting satisfactory speed
from the program. James is the author of O'Reilly's upcoming
Mastering Perl for
Bioinformatics.
Perl Features of the Future - Part 2
Perl Features of the Future - Part 2
03/20/2003 01:05 PMIn the programming world, sweeping change is brewing. Perl 6 is a
fairly ambitious redesign of both the Perl language and the Perl
interpreter. But Allison Randal, one of the Perl 6 design team
members, told NewsFactor that programmers have little to worry about.
Perl Features of the Future - Part 1
Perl Features of the Future - Part 1
03/20/2003 01:05 PMPerl is somewhat unique among programming languages, largely because
its inventor, Larry Wall, designed his creation to resemble a natural
language. For the most part, he has succeeded: Over time, Perl has
adapted well to changing circumstances and a growing developer
community. What lies in store for Perl 6, the next version of the
language?
Building a 3D Engine in Perl, Part 3
Building a 3D Engine in Perl, Part 3
03/14/2005 05:37 PMThe ultimate goal of all programming is to be as unproductive as
possible--to write games. In part three of a series on building a 3D
engine with Perl, Geoff Broadwell explains how to manage the viewpoint
and how to achieve impressive lighting effects with OpenGL.
Sr. Perl Programmer - Part Time
Sr. Perl Programmer - Part Time
08/10/2004 05:58 PMLevel Acuity, LLC - United States, CA, San Francisco (2004-08-10)
Building a 3D Engine in Perl, Part 2
Building a 3D Engine in Perl, Part 2
12/29/2004 08:11 PMThe ultimate goal of all programming is to be as unproductive as
possible--to write games. In part two of a series on building a 3D
engine with Perl, Geoff Broadwell demonstrates animations and event
handling.
A Chromosome at a Time with Perl, Part 2
A Chromosome at a Time with Perl, Part 2
10/28/2003 11:08 PMIn this second article about using Perl in the bioinformatics realm,
James Tisdall, author of
M
astering Perl for Bioinformatics, continues his discussion about
how references can greatly speed up a subroutine call by avoiding
making copies of very large strings. He also shows how to bypass the
overhead of subroutine calls entirely and how to quantify the behavior
of your code by measuring its speed and space usage.
Introduction to mod_perl (part 5): More
Perl Basics
Introduction to mod_perl (part 5): More
Perl Basics
03/12/2003 04:56 PMIn this article we continue to talk about the essential Perl basics,
that you should know before starting to program for mod_perl.
Introduction to mod_perl (part 4): Perl
Basics
Introduction to mod_perl (part 4): Perl
Basics
01/03/2003 04:50 PMNow that you have mod_perl installed, you can move on to learning how
to use it. This article will run you through some basic Perl concepts
to start with.
This Fortnight on Perl 6, October 2004
Part Two
This Fortnight on Perl 6, October 2004
Part Two
12/19/2004 03:27 PMMatt Fowles summarizes two more weeks of the Perl 6 mailing lists in
the last half of October.
Part time perl programmer in DC area
Part time perl programmer in DC area
03/13/2003 10:21 AMThe Richard Group - United States, Virginia, DC Metro (2003-03-12)
cooking
cooking
09/14/2004 06:37 PMMegnut
megnut.com/2004/09/from-geek-to-chef
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Many don't eat their own cooking
Many don't eat their own cooking
05/23/2004 07:56 AMSiliconValley.com May 23 2004 11:43AM GMT
"Cooking For Engineers"
"Cooking For Engineers"
09/11/2004 02:49 PMMamma's Own Cooking
Mamma's Own Cooking
06/17/2005 07:22 PMThe Thermochemical Joy of Cooking
The Thermochemical Joy of Cooking
06/01/2004 05:41 AMFood Network superchef Alton Brown is part MacGyver, part mad
scientist. Welcome to his lab. By Rebecca Smith Hurd, from Wired
magazine.
Cooking with MySQL
Cooking with MySQL
11/21/2002 08:14 PM
Paul DuBois has selected sample recipes from the hundreds you'll
find in his book, MySQL Cookbook. In this first in a three-part series
showcasing these sample recipes, find out how to interpret results
from summaries and NULL values and how to identify duplicates in a
table or record.
Cooking Under Fire on PBS
Cooking Under Fire on PBS
04/11/2005 07:51 AMFinally, a reality TV show I can get into! On April 27, Cooking Under
Fire will premiere on PBS.
Tracking 12 finalists plucked from the country's restaurants and
culinary schools as they embark on a coast-to-coast cooking
competition, this documentary-style series will bring viewers behind
the scenes and into the kitchen. Each week, the aspiring chefs face
intense cooking challenges, difficult deadlines, and the heated
pressure of working against the clock. In order to survive, they must
combine their kitchen savvy, unique style, and skills of organization
and creativity to serve the judges a winning meal.Contestants who fail
to perform will run the risk of being "86ed" -- taken off the
competition menu and sent home. But success will bring them one step
closer to the ultimate culinary prize: a chef position in one of
restaurateur Todd English's Manhattan restaurants.
Michael Ruhlman -- who you may recall is the author of some of my
favorite books (see my The Soul of a Chef review) -- will be one of
three judges in the competition. It should be good since I've really
enjoyed every PBS reality show I've seen (Frontier House, Colonial
House, etc.) I'm looking forward to it!
Cooking by analysis
Cooking by analysis
04/11/2005 11:12 AM
Cooking for
Engineers - "Have an analytical mind? Like to cook? This is
the site to read!"
The Gestalt of Cooking
The Gestalt of Cooking
06/01/2004 02:10 PMSRHCB 10K Retrospective
Cooking with Apache
Cooking with Apache
12/23/2003 08:06 PM
The recently released Apache Cookbook contains over 100 solutions
to problems that webmasters, web administrators, programmers, and
anyone who works with Apache have come upon at one time or another.
This week we've excerpted sample recipes from the book that contain
solutions to problems with virtual hosting, highlighting PHP source,
and enabling WebDAV.
Sysco Still Cooking
Sysco Still Cooking
04/26/2004 02:42 PMThe food distribution giant posts another strong quarter.
Cooking For Engineers
Cooking For Engineers
09/10/2004 03:48 AMcookingforengineers.com
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Spicy cooking around the world
Spicy cooking around the world
07/20/2004 06:26 PMspicy cooking in my belly!
Cooking up a digital future
Cooking up a digital future
08/31/2004 04:37 AMThe future kitchen gadgets that could make life easier in the kitchen,
say MIT researchers.
Wired 12.06: The Thermochemical Joy of
Cooking
Wired 12.06: The Thermochemical Joy of
Cooking
06/02/2004 02:34 AMAlton Brown's book on baking comes out in September .. Alton Brown,
mad scientist .. wired
wired.com/wired/archive/12.06/cooking.html
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Keller on cooking and success
Keller on cooking and success
12/19/2004 03:21 PMThere's a great interview with my hero Thomas Keller at
Epicurious.com. In particular, his musings on passion and community
echo my feelings and experience with food. (Interview questions in
bold):
One of the great things about bistros, and not just about bistros but
about cooking and dining in general, is the sense of community. Do you
feel that?It's a real social interaction, whether you're cooking or
whether you're eating. You have to feel comfortable in your
environment. In the restaurant, we enjoy doing what we're doing
together. That's really one of the wonderful things about being in a
kitchen environment where there's a common vision and a common goal
and a common respect for what you're doing. It's like nothing else, it
really is.And that passion translates to the food?You have to be
emotionally attached. I cook because it fulfills something inside of
me, satisfaction, gratitude, making somebody happy. It's all wrapped
up in those emotions, and eating should be the same. I understand in
modern society we can't always be emotionally connected to what we're
eating and what we're doing, but there are those moments when we have
to sit back and appreciate it and say, "Okay, this is that moment
where I'm just going to relax and have this event."
At the end, Keller closes with one of the best things I've ever heard:
"I think one of the true meanings of success is creating a memory for
somebody."
Also included are menus, a cooking demo by Keller, and a video tour
behind the scenes at Per Se all accessible from this page. I really
need to start saving for a Per Se visit.
Some questions and answers about cooking
Some questions and answers about cooking
09/25/2004 11:33 AMFolks have written asking some questions about how I'm making the
transition from geek to chef, and rather than reply individually, I
thought I'd do a little public Q & A to share with all.
I am curious what steps you took to make the change. You're cooking in
the kitchen of a good restaurant?
When I first arrived on Nantucket I met the owners of Fifty-Six Union
through my aunt. Over the course of the summer, I talked with them
about my interest in cooking and spent some time hostessing during
August. Peter, the chef, recommended that before I head to culinary
school, I spend six months working in a kitchen to see if I really
wanted to do it. So I asked him if I could work in his kitchen, and he
generously said yes. And yes, Fifty-Six is a good restaurant, and
Peter is a graduate of the CIA.
[H]aving spent my formative years slaving away in a hot kitchen for my
parents' Chinese takeaway, I can't imagine what on earth you like
about it!
I like the energy of the kitchen, of being on my feet and being
active. I love the way I get consumed in what I'm doing, almost lost.
Last night I looked at the clock and it was 7 PM, a little while later
(it seemed) I checked again and it was nearly 10! I'd just been in the
moment, making salads and apps and desserts. I love the short
life-cycle of a kitchen day. Unlike a software project that takes
weeks to months to years (to even never!) to complete, in the kitchen
the order comes in, you prepare it, and it's gone. By the end of the
night, the "project" is over and the battle is won. I love the
satisfaction of making something people enjoy. I made an apple tarte
tatin for last night's dessert special. I plated an order and thirty
minutes later, the server told me, "They loved the apple tart and were
raving!" I love doing lots of things at once and figuring out the most
efficient way to do it, and I love to be under pressure and make it
all happen and get it right. I love sending out a perfect plate.
I just wanted to ask how you got into cooking.. did you need to take
any formal training, or was it primarily on the job? did you take a
pay cut?
I've always loved cooking and baking, ever since I was little. During
college I always had food service jobs (made ice cream, worked in a
pie shop on Cape Cod, etc.) and learned some skills there. And I've
just been a passionate home cook, reading and learning as much as I
could from doing and watching Iron Chef and other cooking programs.
I've realized that I knew more than I thought and also that I have a
long way to go. And yes, I took a pay cut. Cooks with no professional
experience do not make the same salary as software engineering
managers with 10 years experience.
If you have further questions, feel free to write! Obviously I have
less time for posting than in the past, but I'll try. And soon too, a
post about my first impressions...
Bachelor Cooking Skills
Bachelor Cooking Skills
03/06/2004 02:09 AM A good sized box of TastyBite food arrived today (it's heavier than I
expected), inspired by Michael Radwin's ode to TastyBite Indian Food a
few weeks ago. I ordered at least one of just about everything they
sell that does not contain any dairy product in it (since lactose and
I don't agree). It didn't occur to me when I ordered it, but the
timing couldn't be better. I'm moving into the new place on Friday, so
this will...
Cooking spam at Comdex
Cooking spam at Comdex
11/18/2003 08:58 PMDozens of companies at the computing trade show are showing software,
services and hardware designed to stem the tide of junk flooding
e-mail accounts.
Truck Spills Gallons of Used Cooking Oil
(AP)
Truck Spills Gallons of Used Cooking Oil
(AP)
05/05/2004 10:33 PMAP - Hundreds of gallons of cooking oil spilled from a truck carrying
the substance away from restaurants Wednesday, causing dozens of
vehicles to skid and slip across a Palm Beach County roadway.
Cooking, Seduction And National Cultures
Cooking, Seduction And National Cultures
05/16/2004 12:50 AM
The Food Of Love: Oh, forget about music already. What
should you
cook if you want to woo a lover? According to Lisa
Hilton, it all depends on what nationality (s)he is and what country
you're living in...
P.S. Shame on The Observer
for choosing the inflammatory but incidental title I've Never Had
Good Sex With A Vegetarian! Comdex heats up spam-cooking tools
Comdex heats up spam-cooking tools
11/19/2003 08:02 AMZDNet UK Nov 19 2003 5:23AM ET
Photo Matt » What is Google
Cooking?
Photo Matt » What is Google
Cooking?
04/23/2004 01:34 AMGoogle’s been crawling invented RSS feed URLs .. Google's
indexing of syndication feeds .. Photo Matt - What is Google Cooking?
.. Que nous cuisine Google ? .. have
not
photomatt.net/archives/2004/04/20/google-cooking
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Bus bound for Costa Rica runs on used
cooking oil
Bus bound for Costa Rica runs on used
cooking oil
12/24/2004 01:09 PMY Bws
Gwyrdd
tucsoncitizen.com/index.php?page=local&story_id=121304a4_cara
vanwart
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Küppersbusch Honeycomb Cooking
Tiles
Küppersbusch Honeycomb Cooking
Tiles
07/21/2004 02:34 PM
Although
Küppersbusch makes a variety of glass ceramic cooking surfaces,
the flush-fitting honeycomb cooktops clearly take the cake. Up to six
seperate hexagonal "cooking zones" can be individually operated via a
single control panel stone, or can be combined in pairs to form three
larger cooking surfaces. Küppersbusch suggests 28 different
possible layouts for installing the cooking surfaces, all of which
must be integrated in a custom fitting (up to you to provide). Of
course, the future of cooking doesn't come cheap -- prices start at
$550 per zone, while the control unit will set you back $1,750.
(Thanks, JP!)
Read -
Product Page [KuppersbuschUSA]
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Cooking with Perl, Part 2
