Author: JP

Pescado en tikin-xik

For many years now, we’ve tended to go on holiday with two other families we’re close to; the children have all grown up together, and when they’re happy, everyone’s happy.

Most of the time, we tend to do things together, fifteen people with an age range between eight and fifty. But we always make an exception: one night, we just go out as “adults”, the three sets of parents together. And last night was that night. We went to a place called Fonda San Miguel, specialising in Mexican food. While I’ve been there before, yesterday was special, special because of what I had as the main course, Mayan in origin.

It was called Pescado en Tikin-Xik, which apparently translates to “fish cooked in a dry-wing style”. It looks a bit like this:

[I didn’t take my camera with me, so what you’re seeing is a photograph accompanying the recipe I’m about to share with you.]

Since Tikin-Xik refers to a style of cooking, I assume it can be applied to anything, not just fish. Last night I was served black drum, which I understand is a local Texan saltwater fish line-caught, and it was amazing. Now the last time I spoke about food, one of the comments made hit home; it went something like “pictures good, recipes better”. So this time I’m providing a recipe as well. Here it is. While it’s not the recipe for the dish I was served, as far as I can make out the ingredients and treatment are very similar to what I had.

It looks like it would be real fun to cook, as long as you can get the ingredients. The red sauce (the recado rojo or achiote) seems makeable. Banana leaf is harder to get, but not impossible. The “butterflying” of the fish prior to its marination looks interesting and challenging; and dry-cooking the whole shebang over charcoal or a grill doesn’t look that hard either.

The way it was served to me, the entire package was tied up in cord as if it were a present. It felt like a present. It tasted like a present. I was definitely grateful for receiving it. And, as far as I can make out, it’s actually good for me as well.

Any adventurous cooks out there? Try it and let me know how you get on. And I’ll do the same.

Thinking about rules in general

Last night, as we entered the dining room at the country club, we were greeted by this wonderful sign:

Gentlemen, please remove your hat. Something quintessentially Texan about that (and no, I’m not quibbling about the grammatical correctness of that notice). Not being far from a golf course at that time (and for that matter, not particularly far from a golf course as I write this), my mind wandered a bit, and I started to think about “local rules” in golf.

I’ve been fascinated by local rules ever since I played Minchinhampton Old a few decades ago. The course is on common ground; as a result, cattle are free to roam the course; flagsticks are therefore flagless and only a few feet high; and you get a free drop from cowpats.

I think it was journalist Charles Price who said that golf only needed three rules (and I paraphrase): don’t touch your ball between placing it on the tee and picking it up from the hole; no bending over in the rough; and if you must go into the woods, clap your hands.

Where is all this leading? Well, today’s Saturday and I’m on vacation, so I’m allowed to be lazy in my thinking. Bear with me. When it comes to buying/building decisions for technology, I tend to use the following mantra:

If the problem is generic use opensource

If the problem is specific to a market segment use commercial

If the problem is unique to your organisation use your own resources

I’ve begun to wonder whether a variation of that mantra is appropriate for rules in general. Generic rules, rules that matter whoever we are, wherever we are. Market segment rules, rules that relate to the specific society we associate with. And local rules, rules that are contextual.

Too often, I see people seek to impose rules out of context, moving from the spirit-of-law to letter-of-law, acting like car-park-warden-meets-jobsworth.

Just musing on a Saturday morning.

…musing about leadership…

I’ve been lazing all week, thinking about as little as possible, spending time with my wife and children, spending time with close friends, spending time with myself.

And in that spending of time, a phrase I read somewhere came back to me:

Leadership is about taking the risk of managing meaning

There’s only a finite number of books it could have come from, so as soon as I remember the source I will update this post and let you know.

[Update: A twitter friend, Scott Germaise, checked out the quote and found the precise book: The Art of Framing. Thanks, Scott!]

Leadership in that strange space where information meets technology is fundamentally bankrupt; that is, unless we as leaders can learn to take risks in managing the meaning of three key concepts: intellectual property rights; the internet; identity.

What do I mean?

Let’s take opensource as an example. As leaders, we allowed ourselves to be drawn into the wrong debate. As Richard Stallman said, opensource was never about free as in gratis; it was about free as in freedom. Yet supporters of opensource were quickly labelled as pinko lefty treehuggers, and we allowed that meaning to persist. Very quickly, opensource supporters were anti-capitalist idealistic utopian dreamers, while the rest of the world churned out the stuff that mattered. Apparently.

Opensource is about democratised innovation, about creating value faster than via traditional models. It is about better code, about Linus’s Law, Given Enough Eyeballs All Bugs Are Shallow. It is about lowering the cost of failure by its peculiar compartmentalisation. It is about creating affordable operating systems and software for the millions, the billions, that are underconnected because of closedsource operating models and business approaches. Opensource is about choice, choice shown in the very way the community moves and adapts and forks.

Yet for years we left so much of the value of opensource on the table, value that was denied everyone, from the BRIC individual to the large corporation. Those of us who call ourselves leaders have only ourselves to blame for that.

The same style of argument that was used against opensource is now being used in a different, but related, domain: intellectual property rights, covering copyright as well as patent. The discussion of the need to transform the meaning of IPR in a digital context is being shifted into one about free downloads and stealing.

The internet, or for that matter the World Wide Web, was not built as a new single-directional distribution mechanism exclusively for Hollywood. Neither was it built explictly to extend the pension rights of a few aging musicians and authors.

The internet is about a lot more than Western entertainment. But that is all it will be about, if we don’t take risks in managing the meaning of the internet.

The internet is not about criminalising everyone bar film and music production and distribution companies. Although it sometimes feels that way.

The same is true of identity. How discussions and debates about the meaning of identity in a digital context are reframed as attacks on privacy and security and safety in narrow “developed-world” terms. And somehow we allow this to happen with a minimum of fuss.

Why? Because we allow others to impose meaning on everyone.

Which is a crying shame.

At sixes and sevens

Lazily scanning the cricket scores, I noticed that Yuvraj Singh had hit 13 “sixes” in his 121-ball innings of 172 versus a Sri Lankan XI.

So that got me thinking. Surely that must be a record in 50-over cricket? Then I read on, and found the answer.

Apparently, Yuvraj does not hold the record. Last year, Namibia’s Gary Snyman hit 17 sixes against UAE.

Now how did I miss that? I wonder. UAE. Namibia. First-class cricket. I wonder.

The quest for that demmed, elusive bolognese

Had another worthwhile entrant today. Alberto Lombardi’s Taverna on 2nd St in Austin.

Garganelli e bolognese

I’d never really had good garganelli before, and, as was the case with the gramigna, I felt the pasta played a key role in setting off the sauce. As far as I could make out, there were two differences between garganelli and penne: one, the ends are parallel-cut for penne; and two, the fluting on the pasta tube is gentler on the garganelli.

Anyway, great sauce. Gentle, rich in flavour; a lingering aftertaste of good liver, grainy yet moist, sliding smoothly over the ridges on the pasta; light and easy, I could scrape the plate clean, no tell-tale oiliness remaining. And of course tending towards the golden yellow I like, rather than the common tomato-dominated red. I like my pomodoro on the side, not in the sauce.