The Vergecast interviews John Gruber of Daring Fireball on how reviewing iPhones has changed over time.
https://www.theverge.com/2019/9/24/20881668/john-gruber-interview-apple-iphone-11-review-vergecast
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Huffduffed (90)
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The strange state of iPhone reviews - The Verge
Tagged with daring fireball
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Ken Burns — A Master Filmmaker on Creative Process, the Long Game, and the Noumenal (#386) | Tim Ferriss
"There’s always the certainty that the opposite of what I might believe in might also be true." — Ken Burns Ken Burns (@KenBurns) has been making documentary films for more than 40 years.
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Ramit Sethi — Automating Finances, Negotiating Prenups, Disagreeing with Tim, and More (#371) | The Blog of Author Tim Ferriss
"Most of us should spend less time on most decisions and we should spend a lot more time on a few key decisions." — Ramit Sethi Ramit Sethi, (@ramit) author of the New York Times bestseller I Will Teach You To Be Rich, has become a financial guru to millions of readers in their twenties, thirt…
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Special Sauce: Priya Krishna on Cooking and Being “Indian-ish” [2/2]
In part two of my delightful conversation with Priya Krishna, she delves into her book Indian-ish: Recipes and Antics from a Modern American Family in so many unexpected and revealing ways. "Indian-ish" is not just the name of the book; it also describes her mindset and worldview. "For my whole life I always felt Indian and American but not quite fitting into either of those molds," Krishna says. "It was like I was too American to be Indian and too Indian to be American. But I think that as time has gone by I have found ways to really feel proud of that tension. You know, in my book I talk about how we wear our kurtas with jeans and we listen to Bollywood music alongside our top 40 hits and…these are all equally important parts of what we do. I love Indian food, but I also love Italian food and I don’t think that those things need to feel mutually exclusive." Krishna admits that she is no expert on Indian food. "I don’t want to pretend to be an authority on Indian food because I’m not," she says. "I didn’t want this book to be like, ‘This is your guide to Indian food.’ This is a guide to the food that I grew up eating." Krishna is very comfortable being a missionary for Indian food we can make every day: "I feel like food media just, there is still this mentality that…
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Original video: https://soundcloud.com/user-306003081/special-sauce-priya-krishna-on
Downloaded by http://huffduff-video.snarfed.org/ on Fri, 07 Jun 2019 13:34:54 GMT Available for 30 days after download -
Priya Krishna on Special Sauce: How Indian-ish Came to Be [1/2]
I knew that Priya Krishna, author of Indian-ish: Recipes and Antics From a Modern American Family (I am predisposed to like any book with the word antics in the title), was smart and funny and focused, since I’d read her book. But I still wasn’t prepared for the delightful, incisive, and revealing chat we had on this week’s Special Sauce. Perhaps the most obvious question to ask was what "Indian-ish" means. Krishna explains that the concept was inspired by her mother and the book’s coauthor, Ritu Krishna, whose cooking Krishna describes as "rooted in Indian flavors, but [it] kind of pulls inspiration from all the foods she was encountering from her travels as a businessperson, to what she watched on PBS cooking shows, to just going out to restaurants." The result was a balance between the practical and the creative. Krishna says her mother "had limitless ideas for how flavors went together. She had this amazing intuition, but she also didn’t have time, so her recipes are this perfect marriage of ‘I have all of these amazing ideas, but I’ve got 20 minutes to put dinner on the table, so what do I do?’" It was another editor, and not Krishna herself, who first recognized the potential for a cookbook on that theme- one that would, Krishna says, "dispel this notion that a lot…
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Original video: https://soundcloud.com/user-306003081/priya-krishna-on-special-sauce
Downloaded by http://huffduff-video.snarfed.org/ on Fri, 07 Jun 2019 13:34:35 GMT Available for 30 days after download -
Episode 114: Craig Federighi: The AppStories Interview – AppStories
This week, Federico and John are in San Jose attending WWDC where Federico sat down with Craig Federighi, Apple’s Senior Vice President of Software Engineering to talk about Apple’s new developer tools like Catalyst and SwiftUI, as well as iPadOS.
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WWDC
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AppStories, Episode 113 – Timery for Toggl Plus a Dialog Sneak Peek – MacStories
On this week’s episode of AppStories, we talk about one of our favorite new iOS apps: Timery, a client app for Toggl’s time tracking service. We also preview Dialog, a new seasonal podcast from MacStories featuring weekly, in-depth conversations with special guests about the impact of technology on creativity, society, and culture, which debuts later […]
https://www.macstories.net/linked/appstories-episode-113-timery-for-toggl-plus-a-dialog-sneak-peek/
Tagged with appstories
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Special Sauce: René Redzepi on Apprenticeships, El Bulli, and Being a Better Leader [2/2]
In this week’s Special Sauce interview with René Redzepi, he describes his journey from being a 15-year-old novice cook to culinary visionary, which started when he was an apprentice at Pierre André, a Michelin-starred, classic French restaurant in Copenhagen. "I spent four years with [chef-owner Philippe Houdet], and it was an incredible time," Redzepi says. "I mean, I basically went from being a child to being an adult like overnight. Just like that you’re working 85 hour weeks and with responsibilities." Those four years were incredibly important to Redzepi. "I still think of him so much, when I think back to these moments that make you, and that give you the courage and the power to believe in yourself further on." But what really blew Redzepi’s mind as a young cook was a meal at El Bulli. "I was with a friend and Ferran [Adria] was there, we ate and it was just mind blowing to me at the time," he recalls. "So different to anything. I thought everything was French food and suddenly you see yourself in Spain and it’s like, I cannot believe what’s going on here. What is this? It broke everything for me. So I went up to Ferran immediately after the meal and said, "I want to work here. Can I come and work here?" And, after writing Adria a letter, he did. Following a stint at…
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Original video: https://soundcloud.com/user-306003081/special-sauce-rene-redzepi
Downloaded by http://huffduff-video.snarfed.org/ on Tue, 08 Jan 2019 11:35:31 GMT Available for 30 days after download -
Special Sauce: René Redzepi on Opening Noma at 25 [1/2]
It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen’s Noma, which has been declared the best restaurant in the world no fewer than four times. As you might easily imagine, our conversation was far-reaching and revealing. Redzepi and I started off by talking about his new book The Noma Guide to Fermentation, co-authored by Noma’s fermentation lab director David Zilber. Fermentation, he told me, is "basically adult Legos you play with. And then as we started fermenting, it was like two basketfuls of them and it’s up to us as cooks to figure out how to build with them and what goes what, where, and how. And once you figure that out, cooking becomes easier and more delicious." René is a true believer in experimenting with fermentation, and recommends home cooks give it a shot. He told me that he thinks once people "discover and figure out how to use fermented products in their daily lives, [their experience] cooking will be better and easier." Our conversation transitioned from fermentation to Redzepi’s childhood, which was partially spent in Macedonia. "It was a very rural lifestyle," he explained. "If you wanted to visit a neighbor, you went on a horse….No refrig…
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Original video: https://soundcloud.com/user-306003081/special-sauce-rene-redzepi-on
Downloaded by http://huffduff-video.snarfed.org/ on Tue, 08 Jan 2019 11:35:05 GMT Available for 30 days after download
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