Berkeley CSUA MOTD:2009:April:03 Friday <Thursday, Saturday>
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 2009/4/3-5 [Computer/Theory] UID:52788 Activity:nil ```4/2 Math gangsta rap link:xrl.us/benmir \- wow, i know all of those books ... those are the "cheep asian editions". in the us, those books together would be about \$350. [i am assuming the one in the back is Herstein ... "Herstein is hard"]. actually i am not sure the front book is the DOOB Measure Theory book ... maybe there is another GTM called Measure Theory ... can anybody read the name of the author? "Herstein is hard"].```
 2009/4/3-10 [Reference/Tax] UID:52789 Activity:moderate ```4/3 Tax on a pound of roll-your-own tobacco will go from \$1.10 cents to \$24.78 -- about a 2,200-percent increase. Large cigars jump from 5 to 40 cents. And a pack of cigarettes spikes from 39 cents to \$1.01. \_ Who buys a pound of tobacco? \_ Uh, people you roll their own. Like it says there. \_ Uh, people who roll their own. Like it says there. \_ I know plenty of people who roll their own. A pound is a fuckload of tobacco. a fuckload of tobacco. A pack of drum is 40grams (tax of about 2 dollars) and makes about 2-3 packs worth of cigarettes. \_ I know plenty of people who roll their own. A pound is a fuckload of tobacco. A pack of drum is 40grams (tax of about 2 dollars) and makes about 2-3 packs worth of cigarettes. (Often more because people who roll their own tend to make tiny ass cigarettes.) \_ Who cares how many cigs a pound makes? \_ Because \$25/pound sounds a lot more unreasonable than less than a dollar a pack. Just the other day I spent 90k a pound of some medication! Of course since they are 5mg a pill, that's only 1 dollar a pill. See, context matters. \_ It's the delta in the tax that's interesting. Fed Tax on cigs more than doubled, but this is just insane. \_ It's the delta in the tax that's interesting. Fed Tax on cigs more than doubled, but this is just insane. \_ ...or it implies that the tax on a pound was inordinately low before. -!pp 1 pound ~= 450 grams = 11.25 drums = 22.5-33.75 packs 1 pound ~= 450 grams = 11.25 drums = 22.5-33.75 packs packs (thnx 80 col re-formatter!) Tax increase per pack: \$.39 -> \$1.01 22.5-33.72 packs = \$8.78-\$13.16 -> \$22.73-\$34.09 1 pound = \$1.10 -> \$24.78 Sounds like they're bringing it in line. And since the point of the tax is to discourage smoking, it makes no sense to encourage a tax break for it makes no sense to offer a tax break for buying in bulk. This isn't competitive pricing.```
 2009/4/3-5 [Uncategorized] UID:52790 Activity:nil ```4/3 DM "helps" out on a blind date: http://laughingsquid.com/dd-dungeon-master-running-a-blind-date-campaign \_ well, that's 2 minutes of my life I'll never get back.```
 2009/4/3-5 [Finance/Banking, Politics/Domestic/California] UID:52791 Activity:nil ```4/3 LA homes are affordable again! 500K -> 200K. LA is where your American Dream comes true! http://www.cnn.com/2009/LIVING/04/02/foreclosure.dream.homes/index.html```
 2009/4/3-10 [Industry/SiliconValley] UID:52792 Activity:nil ```4/3 AAPL is up 45% since its mid-January low. Any other companies have such big swings? BRK is the only other one that I follow that's also done really well (+30% in <1 month). \_ It's been bouncing between 80 and 110 since October. Volatility != doing well. \_ What other stocks are up from where they were 6 months ago in Oct? GOOG and YHOO are about even, but AAPL is up significantly from October. \_ Pretty much every bank is up that much from its low. \_ Yes, and still down YTD.```
 2009/4/3-10 [Health/Men] UID:52793 Activity:nil `4/3 Is http://stuffwhitepeoplelike.com written by a real white guy?`
 2009/4/3-12 [Recreation/Food, Recreation/Food/Alcohol] UID:52794 Activity:high ```4/3 A few days back someone was advocating going to good restaurants over saving money. I'm curious, I've never been to a really expensive restaurant. (Over \$30 per person.) In general I've found that once I get beyond about \$10 the food doesn't get any better, instead I start paying for stuff I don't care about, like "atmosphere." Which basically means I've rarely been to a restaurant where the food wasn't both tastier and more healthy at home. At what price point does the food quality start to increase again? Oh, and I don't like steak, which may affect the pricing. \_ Anything over \$15/person is Gluttony. Seriously. Spending so much time and effort on food is frivolous. You could spend the same amount of effort on making society better. People who are self- centered and are into self-indulgence are waaay too concerned about food. Just look at the post below. It disgusts me. -Zen guy, not really religious \_ Food is like porn. You start with cheap bland stuff, then as you gain experience you get into more hardcore stuff. Bland baby food, then McD, then fine hotdog/pizza, then real hamburgers, then New York Steak, then Filet Minon, then wine (light Shiraz-> medium Merlot->complex Cabernet), etc. Likewise, you look at naked pictures of women, then noticed leg quality differences, then noticed boob size differences, nipple size, their curvatures, their vaginas, size of their vagina lips, then you want to get into XXX, XXXX, etc. It just goes on and on. My point is like any hobby the more exposure and knowledge you accumulate the more hardcore and the more \$\$\$ you get sucked into. \_ You don't know much about Shiraz, but you sure know your porn. \_ If you go to New York City, \$30/person isn't extraordinary. Having that said, I find that many city slickers and snooty urbanites love food and are willing to spend a lot of money on food, whereas people from the mid-west and south don't spend as lavishly on food. \_ If you think 30 bucks/person is "really expensive" I'm not sure I trust your experiance with high end restaurants. Now I love food and I love to cook, and I know full well a lot of places are way over priced. But still, there are damn good restaurants where you can eat some damn good food. Often it's stuff you just can't make at home, or an attention to detail you need years of training and a level of talent most people just don't have. If it's not your thing, that's great, but don't think that there's not a reason good restaurants cost a significant amount. (And as I said before, yes there are plenty of places that charge way too much for crap, and some of them seem to be able to stay around for a long ass time, but then again, there's always suckers. Look at Monster Cable.) \_ Oh, I see, you can't read can you? Your posts make sense now. \_ 1. This depends on how good of a chef you are for one thing. Alice Waters cooks just fine at home. Many people are not good cooks. 2. Do you mean over \$30 for an entree or over \$30 total? 3. A big difference between expensive and cheap is the quality of the ingredients. Did the beans come out of a can or from the field? Is the shrimp fresh or frozen? Is the beef USDA Prime or USDA Select? Usually fresh ingredients taste better. 4. Maybe you just don't have a good palate. I know my dad doesn't. It's all pretty much the same to him. Most people can recognize the difference between Olive Garden for \$10 and a nice Italian restaurant like Acquerello. The dishes are more complex, the ingredients not only fresher but more unusual (e.g., you won't find truffles at Olive Garden), and the food is prepared more carefully (e.g, not overcooked or burned). \_1. I'm an OK cook, my wife is really good. 2. I don't usually get anything but an entree because I don't eat very much, and don't drink, so it's about the same to me. I was thinking of total though. 3. I think this is often the problem. I don't think I've been many places that use really fresh ingredients, where as we use really good stuff at home. 4. I certainly don't have the palate my wife has, she can pick an amazing amount of detail about each dish (each ingredient, etc.) But I can usually tell what's fresh. It's probably a combonation of 1 and 3. \_ If your wife is a good cook and you are buying good quality ingredients, than probably the food you get at home is generally just as good or even better than a \$30/person restaurant. That is certainly the case in my home. \_ Ditto in my case except I can't brag to my yuppie DINK friends about how much knowledgeable I am with food and how well we eat. \_ There is one easy solution for that: throw a dinner party. You have to talk your wife into this of course. \_ You guys are kidding yourselves. My wife is an excellent cook who can make a lot of restaurant-quality dishes (we eat a lot of Julia Child recipes) and we are not so silly as to believe that we eat better than at a good restaurant just because a few dishes turn out as good or better - and when they do they are incredibly time-consuming (take a whole day or more) and expensive (sometimes just \$40 in ingredients for a single course). You just need to up the quality of the restaurants you eat at, admit you don't have a good palate, or maybe you are one of those people who just like simple foods better. Nothing wrong with that. My parents don't really get into a lot of the haute cuisine and just want mashed potatoes and a chicken breast and that's what they order when we go out most of the time. We could make that at home, like you say. \_ Most \$30/person restaurants in SF just aren't really that fancy. My wife is Vietnamese and what she makes takes some time, but is at least as good as what you would get at Slanted Door. I have been to Masa's and La Folie and Aqua and yeah, they were a whole different experience, but I also spent \$200/person at Aqua. \_ And yet an entree at Aqua is only about \$30. I, too, spend about \$150-200 per person when I dine out, but that's just because I order a lot of different dishes along with wine. Just because some restaurants are bad doesn't mean that anything over \$10 is diminishing returns and you may as well dine at home, which was the original supposition. If your wife is cooking like Masa's every night you need to set that woman up with a restaurant. http://www.masasrestaurant.com/masas_nine.htm http://www.masasrestaurant.com/masas_menu_three_course.htm \_ No, I just said the opposite of that, that "they were a whole different experience." With wine and tip, \$30/person restaurants are places like Chow or Zuni Cafe or Encanto, all of which are fine, but nothing special. I drink wine with dinner at home, so I can't imagine why I shouldn't include that cost when I dine out. Some things are impractical to make at home, like Dim Sum and are well worth the value. Which restaurants are between \$30-\$150/person and well worth the value from a taste standpoint? Farallon, La Ciccia, maybe some sushi places, I can't think of much else, but I also don't tend to spend that much money on dinner. Oh, I am obviously not the original poster. \- You pick some hard to lump together restos. Chow does the kinds of comfort food you can do at home. But it is quite reasonably priced, so unless you really enjoy cooking, it is a reasonable place to go [I really like the short rib dish there for \$12-\$15]. Zuni is a place with "buzz" ... that is in part what you are paying for ... for a night out, not just a plate of food. Encanto [sic -> Incanto], is exactly the kind of place that is going to make stuff you are not going to make at home [like tuna heart, cockscombs etc]. Farallon is passe and frankly it was not that food focused ... it was partly "Disney" and partly Sex and the City. \_ Any recommendations? \- what are your parameters? \_ They were in the previous post. \$30-150/person and worth the cost from a food taste standpoint. \-panda country kitchen, china village [solano av], for DEEM SUM the place next to ton kiang, village [solano av], "the place next to ton kiang [DEEM SUM], poc chuc -- upper mission, red jade, osteria del forno jade, osteria del forno, chinese laundry aka jai yun ... maybe little star pizza, han il kwan, lers ros, bodega bistro, maybe lahore karahi. \_ I think you just need to try a better restaurant than you have in the past. As the guy above said, if you think \$30 is expensive then maybe you haven't had that many good meals. Not every restaurant charging \$34 for an entree is good, though. Go to some reknowned for high quality fish and creative dishes. Maybe a place like Gary Danko or (if it's still good) Masa's and order the more unusual dishes (especially the tasting menu). People who go to a high end restaurant and order chicken may as well have eaten at home. Get squab or grass eel or caviar blinis or pureed leek soup or something your wife doesn't usually whip up except on special occasions. \- I dont think there is especially any reason to cultivate "expensive" restaurants ... espcially if you are not big on fancy wine/drink, fancy cheej, "premium" ingredients like foie gras, truffle etc. Also, I never go to fancy places without friends I like ... so the social aspect of dining is a big part of the experience for me ... more so than the "atmosphere". However, there are definitely dining experiences you cant get at home and if you are interested food at all, it's worth doing some research. For example you can try the fancy cheej at home. For example you can have very interesting chinese, or thai food in the \$30 range. There are places with better pizza than you can make in your home oven ... like say Pizzalio. The research part of this is going to the good places instead of the so-so places ... in the case of chinese restaurants, these places are often basically the same price or maybe 20% more expensive [as long as we arent talking high end asian sea food]. So the question you should be asking yourself is "what *kinds* of cuisine do i like that i cant get at home" ... "expensive" isnt a kind of food. once you figure out what you want to chase, then you can start doing the research to optimize price-performance ... for example i am willing to pay for high end french, but generally not a fan of paying for high end sushi. and if you dont know what you like in terms of asian, latin american, african, french, sushi, steak, pizza, italian, middle eastern ... you can start doing "research" at modest places. BTW, high end food isnt just about ingredient sourcing ... there are lots of complicated dishes or desserts which are not reasonable to make at home because of the complexity (short of seeing it as a "project"), unless possibly complexity (short of seeing it has a "project"), unless possibly if you cook a lot and keep stuff like demi-glace on hand, or have specialized pastry equipment and ingredients. and of course there is cheep stuff you also probably wont make at home ... tandoori, (high temp oven) pizza, al pastor, shawerma, DEEM SUM (XLB) etc. specialized pastry equipment and ingredients. if you live in the bay area and have some discretionary income, why dont you just ask for recommendations. \_ Thanks for writing this. I think cuisine is a good starting point. And Pizzaiolo (or Pauline's or Little Star) is a good example of the difference between a \$10 meal and a \$25 meal. Cheese Board is a \$10 meal which proves that price may be correlated with quality, but not necessarily so. Start with a cuisine you like but don't cook at home (e.g. pizza, Mexican, Chinese, Indian) and find what you like. Actually, a lot of ethnic foods aren't very expensive for pretty good stuff. It's a lot of the European foods (and sushi) that can get expensive very quickly. \_ Re: High end sushi: There's expensive sushi and very good sushi, but it's hard to know the difference without having experienced very good sushi. Unless you're a connosieur, Isobune or Samurai Boat is probably just fine. If you're a reincarnated sushi chef, order the omakase at Sushi Sho on Solano, but _don't_ add wasabi or soy sauce unless he tells you to-- and don't be surprised when the bill tallies \$70+ per person. \_ \$70/person is not a lot for high-end sushi. \- or for \$88k, you can buy Sushi Sho http://sfbay.craigslist.org/eby/reb/1109818860.html \_ GODDAMNIT. \_ ok. So where are you going to find a sushi chef? \_ When I eat dinner with my friends in Manhattan and Brooklyn, the bill always comes out \$25-\$40 per person, and I start missing La Fiesta. - danh \_ When my friend's sister visited from London for a week, her and \_ When my friend's sister visited from London for a week, she and her husband ate Mexican food 8 times in 7 days. You're not alone.```
 2009/4/3-12 [Politics/Foreign/Asia/Korea] UID:52795 Activity:nil ```4/3 "North Korea Perfects Its Diplomatic Game: Brinkmanship" http://www.nytimes.com/2009/04/03/world/asia/03korea.html Any chance that those two American journalists are actually working *for* North Korea in a hoax?```
 2009/4/3-12 [Science/Electric, Finance/Investment] UID:52796 Activity:nil ```4/3 My friend keeps trying to get me to buy Silver as it's \$13/oz while gold is around \$900/oz which is a huge disparage considering the comparative rarety of silver and it's industrial uses. He thinks that the current price is artificially kept low. Anyone know anything about these claims? Most of the places he points me to sell silver and gold.. \_ Precious metals are a hedge against inflation. There's really no difference between silver and gold except the price/oz and that gold doesn't tarnish. \_ The belief is that silver will be worth closer to gold. And it's the copper in sterling that tarnishes, fine silver or argentinium hardly tarnishes at all. \_ Could be. Could also mean gold prices will fall. Why didn't he buy silver when it was \$4/ounce not that long ago? \$13/ounce is not all that cheap. \- your friend's reasoning is stupid. i would avoid discussing finances with him. \_ Second what this guy says. The valuation on both gold and silver is more psychological than it is driven by industrial use. Can you predict when the herd will abandon gold/silver like when the herd abandoned the stock market? If so, then you can make money on ANYTHING. If not, avoid bubblicious investments.```
Berkeley CSUA MOTD:2009:April:03 Friday <Thursday, Saturday>