It is a buyers market, and picking the wrong wine is no longer a very costly mistake. It literally take me back to the 90′s, right before (and perhaps as) the asian and US markets conspired to jack up the prices of wines. Now that both the Asians and Americans lost their funding sources, they stopped paying exorbitantly for wine.

This is so good. The bubble has funded extensive knowhow in wines. How to extract as blockbuster a wine as possible from newly planted berries: and make a killing in the process. So there are many great wines out there. And they have no buyers, so some great ones sell for 30c on the dollar. Their future prospect is questionable: They may fold, they may redo their business model, who knows. But for now, run out and get them!

Now I do have to watch the calories, though…

While I’m waiting for Assaf to create the next-gen soup, here is the partial list of abbreviations and their meaning I have to learn. In some cases, it takes me 20+ years in time…

• AUI : Attachment Unit Interface, originally connected to a MAU
• MAU : Medium Attachment Unit, like a 10Base-2 transceiver.
• XAUI : A 10G AUI, the X is the Roman numeral for 10; Data path is 4×3.125Gbps Lanes
• XLAUI : A 40G AUI, XL being the Roman numeral for 40; Data path is 4×10.3.125Gbps Lanes
• CAUI: A 100G AUI, C (you guessed it) being the Roman numeral for 100; Data path is 10×10.3125Gbps Lanes
• MII : Medium Independent Interface, 4bit wide data path.
• RMII : Reduced MII, the MII but with less signals!
• SMII : Serial MII, the data path is reduced to one bit.
• GMII : Gigabit MII, 8bit wide data path.
• RGMII : Reduced Gigabit MII.
• SGMII :  Serial Gigabit MII.
• XGMII : 10G MII (this time the G made it in).
• XGXS : XGMII eXtender Sublayer.
• XLGMII : 40G MII.
• CGMII : 100G MII.
• MAC : Media Access Controller.
• PLS : Physical Layer Signaling; for 10Mbps only, implemented the Manchester encoding.
• RS : Reconciliation Sublayer.
• PCS : Physical Coding Sublayer; e.g. 8B/10B.
• MLD : Multi Lane Distribution
• PMA :  Physical Medium Attachment.
• PMD : Physical Medium Dependant.
• IPG : Inter Packet Gap; Code words sent between valid Ethernet Frames.

See also the Broadcom glossary of terms.

Take sprouts. Those harmless looking, healthy food are known to cause health issues.  According to this article:

Between 1996 and 2005, raw or slightly cooked sprouts have caused an estimated 1,636 cases of illness, or 40 percent of all food- borne illness associated with produce, according to the FDA. Though the number of cases has dropped substantially since 1999 due to stepped-up decontamination attempts by the industry, federal regulators say the current push is necessary because sprouts–a favorite among health-food enthusiasts–still pose a measure of risk to consumers.

Years later, we are still facing food- borne illness associated with sprouts.

Just recently the FDA and the CDC advised people not to eat raw alfalfa sprouts after at least 31 people were sickened by Salmonella Saintpaul infection.  According to the FDA, an investigation shows that the problem may be linked to contamination of seeds for alfalfa sprouts.

The FDA and the CDC note that suspect lots of seeds may be sold around the country and may account for a large proportion of the alfalfa seeds being used by sprout growers, and cases of illness are spread across multiple states.

Even my favorite grocers, Trader Joe had to recall my favorite Nature’s Choice Alfalfa Sprouts.

But now, we can all rest assure.  They always test the product. Where were you during the Salmonella outbreak?

The point I’d like to make is that risk management is a never-ending story process. One should understand the associated vulnerabilities (e.g. sprouts can contain Salmonella) review the business process and add the necessary controls (e.g. test for Salmonella), adding compensating controls if necessary.

At least now I have more confidence. I know that they ARE testing. Good to know.

Act more aggressively than normal? We are Israeli based after all! LOL

Speaking of which…when I went to Jaffa during my last trip, I tried several times to walk into some basic “deli” type places that looked like they had amazing food. At each one it sounded like the guy was yelling at me in Hebrew but I couldn’t understand the menu… they “yelled at me” and motioned for me to get out of the way so the next person could order. I was intimidated and eventually walked out of each one until I got back to the hotel…  It was quite funny!

I know what he was talking about…

Initial investigation results trace the contaminated raw alfalfa sprouts to multiple sprout growers in multiple states. This suggests a potential problem with the seeds used, as well as the possible failure of the sprout growers involved to appropriately and consistently follow the FDA Sprout Guidance issued in 1999 . The guidance recommends an effective seed disinfection treatment immediately before the start of sprouting.

To me, this whole issue sounds like a classic case of malfunction with the risk management process: I’m not an expert in food safety, but I know few things about risk management. From reading the last reports, it looks like someone in the FDA should start to enforce better controls on food manufacturers.  We can’t change our diet because someone forgot to read a manual from 1999. 

Well, if you believe everything you read on the internet. According to the Guardian, Coffee is next in line as biofuel source: 

Coffee grounds — currently wasted or used as garden compost — could become a cheap and environmentally friendly source of biodiesel and fuel pellets….. Scientists at the US-based University of Nevada, Reno, used an inexpensive process to extract oil from the leftovers of making espressos, cappuccinos and other coffee preparations from a multinational coffeehouse chain.

Great, now I need to watch for the coffee machine and thieves.

And the most interesting dish just happened to be on the Vegetable Tasting menu. Very interesting indeed.

Hmmm. Delectable meal. Hmmm.

 It was a dish labelled: Chickpea “Croquette” – Sweet Peppers, English Cucumbers, Sesame Seed Yogurt and Eggplant Confit. Now Larousse Gastronomique defines a croquette as a “small savoury or sweet preparation…… Croquettes are shaped into corks, sticks, balls or rechtangles. They are usually coated with breadcrumbs, plunged into very hot oil and fried until they are crisp and golden…”.

So why is a Chickpea “Croquette” interesting to a group of Israelis eating at the French Laundry?

Well, because most people from Mediterranean states have another name for it. We call it “Falafel”. And whatever the disputed origin of this dish - it is THE fast food choice in Israel.

Hmmm. Falafel. (I apologize for the dark picture, I didn't want to disturb the other diners with a flash)

This was a great Falafel, on par with that served at the best Falafel stands in Israel, but for me it was a mere ball of Falafel. At any Falafel stand you’ll get 5-6 balls for about 5 bucks. Was this going to be a McDonald’s like “fast food” experience (and thus the disappointment of the meal), or was this another epitomy of world cuisine where the recognition of quality just happened to be masked by mere abundance, and thus serving as the East Mediterranean equivalent of Joel Robuchon’s famous Mashed Potatoes?

And I was immediately reminded of Dima, an Army buddy who had originally been from one of the Russian cities directly situated on the Caspian sea. In one of our discussions my mention of just how great Sturgeon Caviar can be and how lucky he was to have lived on the shores of the Caspian sea, was greeted with a shrug and the remark that he despised Caviar. Caviar for them was just plain Caviar. They had lots of it. In large jars. Everywhere.  Growing up he got fed up with Caviar. Having left Russia he became surprised at just how revered the stuff actually was by Westerners. In Dima’s perspective, Caviar was farmer food. It was not the stuff you serve at restaurants awarded 3 stars by the prestigious Michelin ”Red Guide”. 

It is a matter of perspective. For me, falafel is fast food. Great fast food, but still fast food. However, there are too few good falafel places in the US (unfortunately in the US, most so called “mediterranean” places serve soggy, microwave reheated falafel balls), so a really good falafel can and should be served at 3 star Michelin rated place. In fact, it seemed right-at-home with the “salsify croquant” and other eclectic, world dishes.

Perhaps, one day, the ancient chickpea and it’s dishes will become popular in the US. At that point it will join the other successful imports from countries such as Germany (e.g. Frankfurter and Hamburger) and France (double fried “French” fries) and Italy (Pizza). It will also join the original American dishes such as Burrito, Taco, Popcorn, Tomatoes, Chocolate, Potatoes, Corn and many more. We look the those staples of fast food and forget just how good they can be when done right. Abundance makes us ignore the greatness of these dishes.   

Returning to falafel: And like everything else around the Mediterranean Sea, falafel is way too old to have a clear history. And as can be expected, falafel has it’s place in providing fodder for the animosities between the inhabitants of the levant. So it seems the Lebanese have decided to explore suing it’s neighbor to the South claiming falafel is somehow a “controlled appelation” like Feta.

Luckily for us, in the odd chance that Lebanon succeeds, we now have a new name for falafel. We can now call it Chickpea “Croquette”. As in “Te’n li bevakasha mana Chickpea “Croquette” be’ pita, im thina, salat, veksat hamutsim. Meh-at zhug. Toda” (Translation from Hebrew: “Please give me a portion of Chickpea “Croquette”  in pita bread with tahini sauce, salad and few pickles. A little hot sauce. Thanks”).

Life is like data security: One simply cannot have a sense of security without backup plans.

Thank you Thomas Keller (owner/chef) for an amazing meal and for saving the Israeli falafel. Now that I know that my favorite fast food is safe I can rest easy and concentrate on computer and data security.

/al

* Not to be a wine bore, the wines we had were excellent: a white Mas De Daumas Gassac 2007 and Nuit St. George 1er Cru Clos de L’Arlot 2004