I went scuba diving today and nearly died… Twice. Here’s the first story.
I’m in Thailand currently for a wedding in Koh Samui. (Great place BTW) and decided to go scuba diving one of the days I’m here for.
We went to Koh Tao via a speed boat. On my first dive down. I saw this.
http://en.wikipedia.org/wiki/Bull_shark
A bull shark. It was off in the distance about 40-50 feet away and in murkey water. Pretty cool. I whipped out my camera and snapped a pic. Then it came back a second time and then a third time. Each time getting closer. The last round it was about 20-30 feet away and it was huge, probably around 5-6 feet long.
After the second spotting, I put away my camera and pulled out my knife. This was probably the biggest predator I’ve ever seen while diving.
My scuba instructor seemed genuinely awed and alert, so I was scared. But he didn’t seem scared so I wasn’t too worried. Now that I’ve gotten on shore and looked up the type of shark it was… I feel really fortuneate to have experienced such a creature and walked away from it.
The film industry has IMDB. Now the food industry has ChefDB. What a brilliant idea. It’s a database of restaurants, who works in them, where they’ve worked and related links.
Genius.
Now, you can track your favorite chefs. See when ratings started going up or down.. and why. You can see where else these same people have worked in the past, to find other restaurants that you might want to go to as well. Or where they are headed to in the future, so you can bookmark that as a place you want to try out.
Google asks all kinds of tough questions in their interview process. This is to see how intelligent you are along with seeing how you would solve complex problems. Here’s a selection along with answers.
I tried last night at a Bar called B.F.D. in Singapore… and realized that this is a much more difficult problem in Asia than in the US. You see, in Asia, Chicken wings are served whole. When you order a chicken wing here, usually it comes with the Drumette, Wing and tip all attached. So, to separate the bones, you need to break down more connective tissue and if the wing is already cooked throughly, the meat just comes apart.
I’ll need to investigate this matter more thoroughly by visiting Hooters in Clarke Quay.
I just found out there is a measurement called a Cun or a Chinese Inch. How confusing is that? The Chinese inch is a bit longer than the American inch.
Here’s an interesting video showing the volume of the readable area of an RFID field. As this technology gains more and more momentum, you’ll start to see it everywhere and on everything.
