Jered's Tumblag

Deregulating the FCC

Oh yikes, too many Tweets — I don’t know where to start, here!

It absolutely could work just like the grocery store or the elevator (where people behave in an organized way without anyone there policing them).  If device manufacturers wanted to start market hopping, that would be a super sweet side effect, but I’m not sure it needs to happen.

The point of the article was that there’s a lot of under-utilized bandwidth out there right now that people could be using if the big players hadn’t cornered the market, so I would argue that at least some of what you fear (crowding out competitors) has already happened through the regulations that should be providing public good.

Moreover, there are plenty of laws and norms related to infringing on another’s right to a space.  As a business, I would piss off potential customers AND get sued if I started trying to crowd out the spectrum.  Wouldn’t be my first choice in how to improve market share.

That said, whenever you pass huge new regulation or deregulate in a huge way, there’s going to be a period of confusion and adjustment where the attacks on competition you fear still might happen.  If we want to talk practicality, we can lessen these incidents (and therefore pain to the average consumer) by lengthening the period of adjustment:  Slowly allow more companies in the space and eventually reach a point where you don’t need the FCC anymore.

It took 100 years (from the Radio Act of 1912) to get to the point where we noticed corporations have bought themselves airwaves with the purpose of denying others use.  No reason we can’t take 25 or 50 years to get back.  Just call me a progressive libertarian.  =)

Also, I hate TweetDeck right now.

On Quiche

Guess this is quickly turning into a food blog.  Not sure I mind that!

In the past, I’ve let Mr. Pilsbury make quiche crusts for me, but I’ve been meaning to try this recipe from my mom.  Since the topic came up, I figured it was worth sharing with the world!  =)  

Chicken Almond Mushroom Quiche (Grandmother’s Restaurant)

CRUST:

• 1 ¼ cups flour (If you’re a whole grain kinda person, using 2/3 whole wheat flour, 1/3 all-purpose white would prolly work fine here)
• 2 tsp. sugar 
• 1 tsp. salt 
• 1/3 cup and 1 TBSP cooking oil 
• 2 TBSP milk 

Mix flour, sugar and salt. Stir in oil, then milk. Press into a 9 inch pie pan, building a rounded crust around the rim.

FILLING:

• ¼ cup finely diced onions 
• ½ cup diced cooked chicken 
• ½ cup chopped fresh mushrooms 
• 1 ½ cups shredded Swiss cheese 
• 4 eggs, beaten 
• 1 ¾ cups light cream (half and half) 
• 1/8 tsp. red pepper 
• ½ tsp. salt 
• ¼ cup sliced almonds 
• 2 tsps. Finely chopped fresh parsley 

Layer, in order, onions, chicken, mushrooms, and cheese. Stir together eggs, cream, salt and pepper. Pour over cheese. Sprinkle with almonds and parsley.

Bake at 400 degrees for 15 minutes. Reduce temperature to 300 and bake 40 to 50 minutes, or until set. Serves 5.

As a variation, ham and broccoli may be used in place of chicken and mushrooms. Use ½ cup diced ham and ½ cup diced thawed broccoli. Omit almonds.

When I make quiche, I generally follow a bit simpler formula based on the recipe here:

http://andreasrecipes.com/2005/12/29/crustless-quiche/

I swap the ham for chicken and veggies from the garden (tomatoes, jalapenos, green peppers, etc.) and add ground pepper/oregano/whatever to the egg mix to enhance flavor, but I like the ease of mixing eggs with cottage cheese.

Also, I still use a crust with this recipe.

I imagine it’s probably not as light and fluffy as the recipe above.  As a dude, I’m down with a heavier foods, so that works for me!

Chicken Tortilla Soup

This is my mom’s tasty soup recipe.  We had it at a party the other night and it went over pretty well, so I figured I’ll copy/paste it to the whole world!

CHICKEN TORTILLA SOUP

• 1 1/2 lbs skinless boneless chicken, cooked and shredded
• 2 cups water
• 1 (15 oz) can petite diced tomatoes
• 1 (10 oz) can enchilada sauce (comes in mild, medium or hot)
• 1 (4 oz) can chopped green chilis
• 1 (14 1/2 oz) can chicken broth
• 1 (10 oz) pkg of frozen corn
• 1 medium onion
• 1 garlic clove
• 2 Tbsp fresh chopped cilantro (or 1 Tbsp dried)
• 1 tsp each: cumin, chili powder, salt
• 1/4 tsp ground black pepper
• 1 bay leaf

Place chicken in pyrex with 2 cups of water and cook in microwave until done. While that’s cooking, place the rest of the ingredients in the crockpot. Add shredded/chopped cooked chicken and water to crockpot. Cover and cook on low 6-8 hrs or on high for 3-4 hrs.  The same procedure can also be followed to cook this on a stove-top:  Bring combined ingredients to a boil, then turn down heat and simmer for at least 30 minutes (the longer the better).

Before eating, add grated cheese, sour cream and tortilla chips.

Enjoy!

Still sorta thinking about fishing tonight. Anyone feel like going out?

Woke up to “The Jesus Christ Show” on the radio playing Bad Religion as bumper music. I’m so confused now.

http://twitpic.com/ivp13 - @CalvinF Pretty much the same here — I like my browser simple (outside of development).

Forgot what it’s like to wake up this early. Sorta peaceful, but mostly just too effin’ early. Also, I miss the sun shining in the window.

Aww, look at the adorable kids in this video. They’re so cute, aren’t they? http://bit.ly/9Sc8c

Didn’t realize we were talking about applying Ribbon theory to a browser — how many options do you really need in a browser? Not many…