Author Archives: diqster

About diqster

r to the hizzle

Stephanie’s Shrimp Étouffée

Post moved to my new blog at http://www.couyon.net/1/post/2011/05/stephanies-shrimp-etouffe.html

Posted in Food and drink | 2 Comments

Making XFS volumes in CentOS 5.4/5.5 kickstart

Moved to my new blog at http://www.couyon.net/1/post/2011/06/making-xfs-volumes-in-centos-5455-kickstart.html

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Saints tailgate jambalaya

Moved to my new blog at http://www.couyon.net/1/post/2011/05/saints-tailgate-jambalaya.html

Posted in Food and drink | 2 Comments

Shanghai part two

Another quick little round up:  * Sunday – took a train to Souzhou with (Patrick, Sean, Bob, Margaret, Eric, and some other Shanda people) to go eat some BBQ. Now this wasn’t just any BBQ, it was one being cooked … Continue reading

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Singapore Redux and Shanghai part one

Yep, I’m back in Asia. This time it’s mostly work related instead of all fun. I’m out here working with the Mochi China team on deploying our platform in mainland China, explaining how things work in operations, listening to how … Continue reading

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Checking out for a few days

Going to Kauai for a few days to recharge the batteries. Too much work and not enough personal time lately. Hopefully this will take care of that.

Posted in Travel | 2 Comments

Erin’s shrimp creole recipe

Moved to my new blog at http://www.couyon.net/1/post/2011/06/erins-shrimp-creole.html

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Lael’s chicken and andouille gumbo

Moved to my new blog at http://www.couyon.net/1/post/2011/06/laels-chicken-and-andouille-gumbo.html

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My Blu-Ray movie archival strategy

I’ll admit it; I love Blu-Ray movies. The huge improvements in audio and video quality over DVD are so tremendously worth it. However, playing Blu-Rays on HTPC’s can even be somewhat awkward. Even though I have my machine setup to … Continue reading

Posted in Computers and Internet | 3 Comments

Tokyo Update

Those that know me well know that I prefer to sleep in rather than wake up early. So when I say that I woke up at 4:45 AM to catch a flight to Tokyo, yes, it’s OK to be shocked. … Continue reading

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