My Setup and Software

I too read Al3x's interview the other day, and like John Nunemaker, figured I'd share my setup, as I enjoy reading what others use and often can pick up a few interesting tools or tidbits.

Unlike Mr. Nunemaker, my desk is too messy, IMHO, to photograph right now :) However, many similarities aside from that. On with it...

I use a 17" MacBook Pro with 4GB RAM as my only machine these days. Like Alex and John, I really like having just a single machine, and I no longer work for a corporation where I'd worry about that. DealBase is cool and wouldn't try to make some wacko claim to some work not relevant (and we've explicitly discussed my use of a single machine, etc.). I have my MBP open on a laptop arm from Ergotron, and then my primary monitor is a 30" Dell. Really love the big monitor. I do my main work o the 30", and then the laptop screen has TweetDeck, iChat, Things, some Fluid apps, and other things that I tend to more glance at, and aren't primary work items.

Further, I use a wireless Apple keyboard, and like John, I just love this thing. I can't tell you how long I'd been looking for a keyboard that was just a keyboard (but with arrow keys). I hate normal keyboards that take up so much extra space on the right side (my mouse side) with stuff I rarely use - which only exacerbates problems with having my arm/elbow canitlevered further out to use the mouse, sometimes causing arm strain after long days of coding. I use Logitech MX Revolution cordless mouse, which I like quite a lot.

Transitioning to music... I use JBL Creature speakers, and listen to a variety of things, or nothing. Pandora, via a Fluid app, iTunes (my own playlists, or various Ambient "radio" stations), etc. Either that, or we have a whole-house NuVo Concerto audio system, so sometimes I have that on either with XM satellite radio, or to a playlist from the iPod we have hooked into it. The NuVo setup is nice because it fills my office with sound a bit better (via in-ceiling speakers), but I have more variety via the computer.

As with Alex and John, I am absolutely in love with my iPhone 3G. It is even better than expected. It has essentially replaced my 80GB iPod in the car, typically because it's more up to date, and I like it's UI better; I can remotely work on servers if I have to via iSSH, play games if I'm bored, use InstaPaper to read things I've set for reading later, sync with Address Book and iCal, and of course Twitter, via Tweetie. So, yes, I use Apple's Address Book and iCal, for great sync, simplicity, etc.

Ok, onto dev stuff. My primary work is on Rails-based web-apps, although I dabble with other things as well. DealBase is my day job, and I'm also involved with Bring Light.

Yet again, like Alex and John, I spend the bulk of my time in TextMate, iTerm (a better Terminal, IMHO), and Safari. And actually, I do my development testing in nightly builds of WebKit/Safari, and all my other browsing in standard Safari. I do pull up Firefox for testing, and to use YSlow and sometimes Firebug (although I've been finding the dev tools in WebKit nightlies work well). I've used Emacs - did so for about a year when working with Linux as my desktop. I ditched it back then in favor of Visual SlickEdit, but these days TextMate just rules. I don't get the Emacs passion - why do you want to press two keys for everything, especially the most common things? Yes, I know, you can setup different bindings, etc., but come on the most basic things like saving, opening, copy, paste, etc. should be "single" key (and by single I mean some meta+key) strokes by default. I do fire up vi all the time at the command line on remote servers, and even occasionally on my MBP for some real quick edit. Also, I spend the bulk of my day in my text editor, so yes, appearance matters, and TextMate kills others. I've also used a lot of IDE's in the past, from IDEA, to Eclipse, to Visual Studio. Visual Studio is actually quite good if you have to suffer in that world, but I find Eclipse just plain crappy. IDEA was great for Java, and their Ruby setup will be something to keep an eye on, but generally, the setup I have now works well.

I have all my code for nearly everything I do (e.g. both private and open source/public) on GitHub, and truly love it. Git has been a huge win, and gives me the best of, as well as improving SVN and Perforce. I'm using GitX for most of my commits and history browsing these days.

I use RSpactor for continuously running our RSpec suite, and we also use RSpec stories (but haven't converted to Cucumber yet). I recently added speech output to RSpactor, and that is my preferred notification instead of Growl. We use Pivotal Tracker for tasks/stories/features as well as bug tracking. We used to use Lighthouse, but having it all in one place was nicer, and Tracker wins big time in my opinion. If you want GitHub post-receive hook for Tracker, I recently whipped that up, and its been a real nice addition. We too use Hoptoad for exception notification, and really like it. Also, New Relic is in use at DealBase. I also like viewing Google Analytics with Analytics Reporting Suite, a slick AIR app.

I really like Navicat as a GUI for database stuff. It's proprietary/pay software, but honestly, it's worth it to me. I can do all this stuff command line fine, but the GUI simply makes it a heck of a lot faster to view the results, quickly re-sort on a column, mess around with queries, etc. Also, it has great SSH support, so I can tunnel into all my server's DB's with ease.

I have CruiseControl.rb setups for all my Rails apps, and make use of CCMenu for a nice little status menu item showing me what's going on with those.

I pretty much can't live without LaunchBar. Same goes for 1Password.

Skitch is quite handy for showing sharing and annotating screen shots, and we use Google Docs and Gmail. Speaking of email, I am a huge fan of Mailplane, which is a Mac app for Gmail. Integration is superb, and I can quickly switch around my 15 or so Gmail accounts with ease. I find it superior to a Fluid app for Gmail, since the integration is better and it handles multiple accounts.

I host most of my own web apps on Slicehost, and DealBase is at EngineYard.

I also use Backpack some, although not nearly as much as I used to, and access it about 99% of the time via Packrat. MarsEdit is my blog authoring tool of choice. NetNewsWire is my RSS reader.

All of my photography and photo processing, etc. are done in Adobe Lightroom. I use the Flickr plugin for it as well.

Various other bits:

• TextPander


• WeatherDock


• Pukka


• Flickr


• Del.icio.us


• xScope - a great screen ruler app


• Photoshop CS3 (look for my name in the about box too :)


• JungleDisk - I do some backups with this


• SuperDuper! Still my favorite backup, although I use TimeMachine too


• CSS Edit and XyleScope sometimes


• Last.fm - is running all the time, but I really don't actually make use of it, kinda silly.


• Acrobat Pro and Reader


• XCode (or TextMate) if I'm working on an Objective-C/Cocoa app.


• iStat menus


• YouControl Tunes

p.s. One other bit I can't live without but really isn't computing hardware/software, is my espresso setup. I use an Expobar Brewtus II machine, Macap MC4 stepless doserless grinder and a variety of cups (mostly Nuova Pointe and Illy). I use only totally fresh beans from a variety of places (favorites include Blue Bottle, Ecco Caffe, PT's, 49th Parallel (unfortunately not often, since shipping from Canada makes it a bit cost prohibitive), etc.). Coffelab tamper and Bumper stand and knock box. My espresso bar is kept clean (unlike my desk). The pictures are a bit older, so don't show bottomless portafilter in use these days.

Whew, that's more than plenty. What's your setup?

Steak and Chard

My wife is visiting friends with the kids this week, during my daughter's first week of spring break. I'm home doing a lot of work, but it's also a real rarity that I'm home when I'm away from my family (usually it's me who's traveling). Anyway, I'm definitely doing some cooking, as well as will investigate one or two "sketchy" Mexican taco places (I scout them out, and then take the fam if good :) They're sketchy in appearance (hopefully not in food). But, for me, the sketchier, usually means the better. But I digress...

Tonight I made probably the best steak I've made in a long time, definitely one of my best ever. Not a new recipe, but just perfectly executed, if I do say so myself. Combined with it was an experiment with chard; recipe of my own on-the-fly creation.

The Steak

First I went and got an absolutely top quality ribeye from my local meat market (Long's, here in Eugene). A Roughly 1lb beauty. Then I ground up some fresh Blue Bottle Roman Espresso coffee (ground at a setting approx between drip and French Press, so on the course side, but not huge chunks). It is absolutely key to use fresh coffee beans, and grind them, none of this canned or pre-ground crap. Also, the better the coffee, the better the result. I could go on a long time here, but I won't (because I'm working on a blog entry about Blue Bottle :) Next, combine that with a pinch or three of either kosher salt or Fleur de Sel or similar salt of your choice. And then, add fresh ground pepper to the mix - about 1/3rd as much as you have coffee (more or less to taste I suppose - but don't put so much that you drown out the coffee). Liberally coat your steak with that - hide the steak in it.

I then recommend grilling the steak over a very hot grill. I use a gas BBQ, with my burners all on high - about 500 degrees on average. For the thickness of steak I had tonight (1.25"?), I cooked it just short of 11 minutes - about 5 minutes a side or so. This yields a medium-rare steak, and I mean truly medium-RARE, plenty of pink, but not bleeding. Once done grilling, pull it off and let it rest a few minutes. Stellar.

The Chard

I'm a big fan of chard, usually sautéed. Tonight I had some organic red chard. At Long's I'd also picked up some prosciutto, although a last minute decision to try something new, yielded some green peppercorn infused prosciutto cotto (cooked). First I sautéed some chopped red onion, with a pinch of Napa herbs, fresh ground pepper, and a bit of the helpful chunky grey garlic sea salt (go light here, this is not a garlic thing). A bit of red wine (a bottle I had open, oddly enough a tempranillo-syrah blend). Saute and fry that prosciutto up a bit.

Next, I separated the stalks from the chard, as they need to cook longer. Toss those in with the above mixture and steam/saute a bit to soften the stalks up. Then, put the chard leaves in, and essentially steam until done. Doesn't take long. Given that I made this up while I was cooking it, it worked out really well. Of course, most things with prosciutto do :)

Drink

I went with the easy choice here, although unexpected. I think most people would expect a nice bold red wine, and I do have some nice ones in the wine fridge. But, when I'm alone and not at a restaurant (thus not opening a bottle, or ordering by the glass) I'll go with a cocktail. My standard favorite is gin rocks with onions. Tonight this was Zuidam dry gin (battling for top spot with my usual favorite No. Ten by Tanqueray), and the best cocktail onions, Sable and Rosenfeld Tipsy Onions. I prefer my gin over just a couple large cubes of ice, so that it's not so cold as to take away flavor. Good botanical gin has a myriad of wonderful flavors, and I think shaking it with ice just kills some of that - No Ten is FAR better just slightly cooled over a couple cubes of ice.

All this, while listening to some great jazz (not typical for me, but "completed" the evening), and sitting at the bar-counter in our house. I felt like I was in a great restaurant, eating a wonderful meal at the bar, only it was in the comfort of my own home, relaxing, and loving it. I guess it was my own great restaurant; how nice!

Tour de Cafe - SF Espressos, food/restaurants, wine bars

I'm in San Francisco this week to assist with the RailsQuickStart seminar on Wed and Thurs. But, in the mean time, I'm enjoying the food and drink scene. Monday I spent with my good friend Matt, who recently moved from SF to Silverton, CO, but was back in town for a while selling some houses. Matt used to go out essentially every night, and really knows the scene. He picked me up at the airport at 9:30a, and we began our tour.

First stop, and top priority, was the new Blue Bottle cafe in the Mint district. Luckily the line was minimal, an we ordered our cappuccinos and poached eggs & toast breakfast. The cap was awesome of course, and the food was quite good too. Blue Bottle is just really good with capuccino - superb micro-foam and great afteraste. It was also cool to see their new siphon bar in action. It's a trippy, chem-lab looking setup. I don't know if I'll have a chance to try it on the trip, but will do so if I'm in the cafe again this trip. We almost ordered another drink, but decided the line was a bit long by now, and so headed over to Ritual Roasters.

Arriving at Ritual, we were greeted with a huge line out the door. But, it moved fairly quick, and we each ordered a doppio. However, we were extremely disappointed (which is saying it nicely)... the espresso was crap. Straight up, they should have been embarrassed to serve us those totally sour shots of under-extracted, under-temperature espresso! This was surprising to both of us, although it sounds like Matt has found them declining for a while (maybe they need to go back to using Stumptown - go Oregon! ;-) Yuck, we left them on the bar and skedaddled.

As the lunch hour arrived, we both didn't want to pass up the opportunity to hit the taco truck(s) over by Best Buy. Good authentic, simple tacos. I went with carnitas, Matt had carne asada and ate all his jalapenos. Back to his friend Jeff's house to meet Jeff, do a quick email session, and check the status of the day's Tour of California stage. Now it was time for me to check in to my hotel and then head out to dinner with some of Matt's friends.

We hit Chow in the Castro. I'd say this part of the day was just average. Food was decent, but nothing special, average atmosphere, etc. We were joining his friend's who have small kids (2 and 4), so I get that aspect completely (Chow was kid friendly), but since I'm traveling and in SF, I'm of course wanting to go to the really great places, or different or unusual or whatever. From there we split from his friends, picked Jeff up, and headed out to a wine bar.

Hotel Biron is a small wine bar, tucked away on an alley, sporting just a small "B" sign. Definitely the kind of place I was looking for - somewhere you wouldn't just stumble across, small, great wine, and oh-my-gosh, you could actually hear people talk in there! What a concept! We even sat on a comfy leather couch. The wine was also great. Had a nice bottle of malbec, and some glasses of Chilean (which I skipped, as I'm kind of a lightweight). Oddly enough, earlier in the day we'd seen the owner, Chris, walking across the street carrying a bicycle wheel. He looked like a bike messenger or something - no clue he'd have been a wine bar owner, but that's SF for you (Matt knows him, thus the reason we could spot this).

At this point we thought we were going to call it a night, but it was still fairly early, so as we were in the area, and a lot of other things were closed, we went to A 16. Matt claims A 16 is the second best Italian restaurant in SF. Continuing the small world aspect, as we saddled up to the bar, the bartender turns around and Jeff realizes he knows him. Of course this made for an even better night. Tim is a sommelier, travels the world, and was a fun guy to talk to. He poured us some great wines to go along with the pizza and prosciutto plate we snuck in as a last minute order before the kitchen closed.

After a while we decided an espresso might be in order, and knew it might be ok, as they used Blue Bottle beans :) Of course we needed to have some dessert to go along with that. We ordered the two most interesting looking desserts, which were the chocolate tart with olive oil and sea salt, and the pecorino gelato with buckwheat brownie. I was unsure how well the pecorino gelato would combine, but damn if that dessert wasn't awesome! The buckwheat brownie was superb, and combined with the gelato was just a fantastic dessert. The pecorino was strong, and I think Matt and Jeff were less enthusiastic about it, but if I went back to A 16, I doubt I'd leave without ordering that dessert again! Also, the desserts came paired with dessert wines which were outstanding. Everything there was great, including all the excellent info and wine Tim provided. I can't help but agree that A 16 was a great stop, and definitely an ideal ending to our evening.

Tuesday will be more relaxed as I'll be doing some work, but I'm sure will be heading for Blue Bottle and some other cafes again. Another report to follow...

WBC Champ Makes More Coffee Than Espresso - What's Happening?!

In Jimseven's (aka James Hoffman) latest blog entry, he says that he makes very little espresso these days in comparison to how much Chemex or press coffee he makes. This caught my attention as he's mentioned the Chemex a lot. I of course take note, given that this guy (jimseven is James Hoffman) is the 2007 World Barista Champion. Not that baristas don't make "regular coffee", but the WBC is all about espresso, and so on.

I like experimenting, and am tempted to get a Chemex just to see, but it seems almost every time I drink "coffee", it is rarely enjoyable (of course most espresso from cafes here in the US at least sucks as well). The other thing that is a big discussion in the coffee world these days is the Clover machine, which is basically sort of like an espresso machine, but for coffee, in that it makes one cup of coffee at a time, with grounds made separately, measured precisely, and so on. Some of the higher end coffee houses are getting them (Ritual in SF had one when I was there a few weeks ago, so I got to see it in person ;-) They are also a machine you can put on the net, and you can have it track all the coffees you make, as well as program it with various settings so you can just say, make a #3, which you know is all the settings you use with a particular coffee, etc. I think the machines cost several thousand bucks, so they aren't likely a home machine (and they may require a water connection). Of course Mark Prince of CoffeeGeek doesn't really like Clover coffee, for many of the same reasons I tend to not like coffee in general, which is that he claims it has almost no "body".

That's like coffee in general for me, in that espresso is this complete mouth experience, in that it has real density to it, and does all sorts of things to your tongue, much in the same way wines do, etc. Maybe I've just had too few good cups of "coffee", but coffee usually just winds up tasting like flavored brown water to me, as opposed to a liquid in its own category.

Note, I mean no offense at any of this, as one thing I love about the coffee world is the range of different preparations and opinions on what is great, etc. So, any of you espresso lovers out there, should I bother trying a Chemex?

New Espresso Machine and Grinder

I'm finally stepping up to very serious espresso machine (and likely selling my super-auto).  I just purchased an Expobar Brewtus II machine.  My understanding is that this is the creme de la creme of machines, unless you can shell out over $4000 for a La Marzocco GS/3, which is the ultimate home machine (and would actually kick the ass of many of the machines used in cafes and so on).  

For a grinder, I finally decided on a Macap MC4C83R Doserless.  The big learning point was about going doserless, which is the way to go for a home machine, because you don't pull shots constantly, and thus extra grounds would get left in a doser, going stale quickly.  I looked at various grinders and discussed a lot with cafe folks I trusted, friends who'd researched it, a few key blogs, CoffeeGeek, Chris Coffee (or specifically Chris, from Chris Coffee), etc.  The doserless Rocky is the usual starting point, but various reasons led me away.  First, the finish/appearance.  Sure, that's not the most important point, but when you have a beautiful chrome machine, you don't want a black, plastic grinder sitting next to it.  Second, it's burrs won't last as long, and aren't as good as those of a Macap or Mazzer.  How about a Mazzer Mini?  Well, they have a doser, and the doserless one, the Mini E, or Mini Electric costs $700 - so you are basically paying more than $200 MORE to go doserless (when in fact, you'd think you'd go less for not having a doser (although it does have extra electronics I guess).  The Macaps rival the Mazzers in grind quality, so no hesitation there.

I also picked up a Bumper tamper, knock box, and tamper stand, and some cleaning supplies, etc.  All this stuff should arrive this week, so I'm pretty excited.  

Ultimate Espresso

The other day I talked with Michael at Wandering Goat in Eugene for a while. We'd had some discussions in email, and I headed down to buy some Chupacabra beans from them, and say hi. I did that, but we also talked quite a while about espresso, machines, and grinders. He gave me some great tips.

First, Wandering Goat is my favorite choice of coffee beans right now. They are also simply an awesome company that is well comitted to organic, fair trade coffee, as well as super environmental preparation (their roaster is the only one of its kind in the Pacific Northwest, producing I think they said 80% less biproduct/polutants, etc.). The shop is also cool. It's a little off the beaten path, but in downtown (on Madison between 2nd and 4th). And, I had a truly, truly, superb macchiato there yesterday (and yes, the real kind, not that abomination Starbucks makes).

I've been wanting to get a serious espresso machine, that is not a super-auto like I have now. I have the best super auto at the moment, but you just can't tweak it further, and they don't generate the same pressure levels as a semi-auto. I had been eyeing an Rancilio Silvia, but Michael turned me on to the Expobar Brewtus II, which in checking appears to be the absolute finest home machine on the planet (and the only one with a double boiler). As he mentioned, your abilities will not exceed this machine. It ain't cheap, although it's less than my super auto! But then you factor in a grinder.

I have an ok grinder, but was eyeing a Mazzer Mini. He suggested getting a Mazzer Super Jolly instead of the mini, and said to check eBay (or eBay Tagex). It's awesome, because you can pick up a Super Jolly, normally a $1000 grinder, for like $250, and then buy new burr heads for it for $50. So, that's a $1000 grinder for $300. I just checked and there are two Super Jolly's up there right now. Also, you can put the Mini's bean holder on a Super Jolly to cut down on size, but still have the larger burr heads of the Super Jolly.

Espresso vs. American Fear of Death

As seen on Labnotes:

“Serving size is about the American fear of death. Instead of a great, short experience, people want to prolong a mediocre experience.”

James Freeman of Blue Bottle Coffee