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Comment Re:Already seeing it (Score 1) 138 138

The web is not all of IT.

There are backend/backoffice functions that keep getting more and more complex. SAP comes to mind, and while Hadoop and it's relatives are cool, they are more complex to deploy than a single big Data Warehouse.

Getting all the moving pieces to play nice is a full time job, at least for me. I have found that the more power you get the more the apps need it. It is a continual arms race of capacity and complexity against demand and utility.

Comment Re:IT workers and the cloud (Score 2) 138 138

I am a Cloud Architect.
People ask me what Cloud is/means.

"In a nutshell, the Cloud means You Don't Own It."

If you outsource to IBM (and other physical plant providers as well) in a "traditional" datacenter, you the client actually own the hardware legally (in most cases). If you want, you can come lift and shift it out of the datacenter. In a cloud environment, you don't own it. Potentially not even the data you have stored in the cloud, as some people have found out.

During my long 25 years as a Sysadmin, the complexity of systems continues to grow, and I continue to make my living solving problems created by that complexity.

The difficulty I see is where will the next generation of BOFH's start out? The generalist is getting squeeze out of IT and replaced by more and more compartmentalized specialists.

Comment Million dollar idea... (Score 3, Funny) 184 184

Jeans and Khaki's that have the inside of the pocket lined with EMF blocking material. Just next to the skin, or it would block the phone from working.

Make a "pocket protector" version to use with any standard pair of pants.

it will never work... perfect for kickstarter.

Comment Re: I lost interest when I saw brisket (Score 1) 149 149

Tri-tip is well known in California but harder to find outside of California, and makes a great slow cooked alternative to brisket.

Leaner than a brisket, it is a little trickier, but it gets a good smoke ring and can be done either medium rare or cooked until falling apart. Anything inbetween is a little tough. Also, I can get them in about a 2 to 3 pound cut Price is slightly higher than brisket, but I don't have to buy so much at a time. It is triangular, so I can cook one end more well done and the thick end is more rare. This make it a hit with those who like their meat a specific doneness.

The first meal we get from it is usually just sliced a little thick and served with potatoes or something.

Leftovers are added to a mixed green salad with red onions, blue cheese, dried cranberries and raspberry vinaigrette. Yum... I am drooling already.

Like punning, programming is a play on words.

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