Davao Mac User

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Cool down your Macbook and Macbook Pro

Apple lately seems to be hell bent in frying their users’ balls (if they have them) with their latest Intel-based portables. They have received complaints about the scalding hot bottoms and tops of the new Macbooks and Macbook Pros. I’ve heard in one podcast that the standard reply of some Apple dealers is that the Macbooks are ‘portable computers’ and not laptops hence they shouldn’t be put on the laps of their users. That’s a pretty lame answer.

I honestly don’t have the actual stastic of how many users are complaining about their hot Macbooks/Pros but I see this topic often in the different Apple/Mac related websites that I have subscribed to. These people might just be a vocal minority or perhaps they are indeed a representative of the whole.

As far as I know, a friend of mine is complaining about his too-warm-for-comfort Macbook Pro and another friend of mine has a Macbook and when I borrowed it for a bit, the bottom was becoming uncomfortably warm.

Apple doesn’t seem to be doing anything to solve this problem. They might have their hands full with the less than one percent 5.5G iPod shipped that has a Windows worm installed or the stock options controversy.

One guy got fed up with this issue that he decided to write an application that will stop thighs and eggs being fried. Hendrik Holtmann created smcFanControl, now at it’s version 1.2, to control your Macbook(Pro)’s fans as well as monitor the temperature of the unit. He has provided a FAQ page that will answer some of the questions regarding installation and the software’s use.

I heard on the MyMac.com podcast episode 104 that Tim Robertson (I think) used this application and has set the fan speed to 3035 rpm and has cooled his Macbook Pro considerably, from 145-degrees Fahrenheit (62.8 Celsius) to 96 to 100 Fahrenheit (35.6 to 37.8 Celsius). That’s a big improvement.

So for those with problems with really hot Macbooks and Macbook Pros, you can try smcFanControl. Download it here.

Oh, the cost is really good. It’s free.

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Yet another turneth over…: postscript

I just received word from Jon that he’s in the process of converting at least three individuals to the Mac side. His advancement from heathenship to Mac converter is meteoric.

I wish him success in the turning others into the Mac fold.

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Yet another turneth over…

I’m on a mission. I’m on a mission to spread the good word about the cult of Mac. I am here to bestow on people the glory that is the Macintosh. First, my brother. Then my cousin and then her folks. When I sold my iBook, I had another notch in my belt. There are perhaps another two that I can’t remember, but I converted them; I made them into Mac heathens.

What are Mac heathens? These are people of whom have seen the error of their ways and have decided not to put up with the crap that is Windows. They have seen the light and that light is the shape of an Apple on the lid of their laptops or portables.

I then declared unto the Apple community that I have turned another into the fold. Only a few ago did I snatch my friend, Jon Joaquin, from the virus-laden, error messages-filled world of XP. Jon works for the Daily Mirror and also has his own blog, JamBayan. Two months or so ago, he started asking me about Macs. He had the usual concerns that a would-be heathen has. Are there softwares like this? Will I be able to open files from this? How difficult is it to do this? So on and so forth. I gave him straight answers but I mixed in a little hype; I was after trying to convert Jon.

I didn’t hear from him for quite sometime when suddenly he sent me a barrage of SMS. Someone’s selling an iBook. These are the specs. Are these ok? How about programs? Can you share some for me? Ah. My friend has seen the shiny forbidden Apple and is slavering to bite into. My answers were straightforward and honest. Then nothing.

A few days of silence was broken by: I got the iBook.

Bwahahaha! (evil, maniacal laugh) He has turned. He has become one of us, one of the heathens.

I then had to ease him in. Didn’t want this new convert to become frustrated. Not surprisingly, he didn’t have much questions. I shared with him my favorite softwares like Quicksilver and Firefox. He had a few queries but I didn’t hear much from him anymore soon after. I take that as a good sign. I hope he is enjoying his iBook and that it will prove to be a worthy machine for his music.

Welcome, Jon. Welcome to the Cult of Mac.

Next, we’ll work on getting your hands on an iPod.

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Cordon Bleu

I promised myself that I’d go back to Edelweiss to try out more of their food. I went back there on another Saturday albeit alone. Long story.

I got there quite early. The sun has perhaps just set but the road was pretty dim already. The lights outside the restaurant were already on. I came in and there were three foreign gentlemen seated on stools at the bar counter. I seated myself on a table good for four. A table for two would have been more suitable since I was alone but I reasoned that sitting alone in a table for two is more pathetic than sitting in a table good for four. Besides, I wanted to people watch but the only people there were the three previously mentioned gentlemen, and the cashier/bar keep and the food server. I really have much of a choice.

So I sat down and browsed through the menu. I was in the mood for chicken that night. I was thinking of beef but steak was out of the question. I then spied Cordon Bleu. This is interesting. I ordered that and a bottle of Paulaner.

Nothing really happened after the food server got my order. She gave me my beer after a bit. I looked at the three guys sitting on their stools and promptly got bored. Good thing I had with me my iPod. I listened to the Gillmor Gang as I waited for my cordon bleu to arrive.

It was perhaps a little after ten to fifteen minutes later when my order was brought to me. The cordon bleu that was served was what I had in mind. I’m used to thinking that cordon bleu is supposed to be covered in bread crumbs. This one wasn’t. I was curious how the coating was rolled.

The cordon bleu was of considerable size. About 2 1/2 inches in diameter and about 8 inches long. It was deep fried and smelled real good. My side dish were fried sliced potatoes, that had the right thickness to make them good eats. Thin, crispy potatoes probably won’t go well with this dish. I admired the golden, crisp roll in front of me for a few moments and then I decided that it was time to eat.

I picked up my knife and fork and I dug in. As I sliced into the cordon bleu, white steam arose and I gently picked the wonderful aroma emanating from the inside. In between the roll was cheese and ham. Oh, joy! I picked up the first slice and slowly put in in my mouth. I closed my eyes as I bit into the piece of rolled chicken. I had a surprise. I stared back at the cordon bleu on my plate. Covering it was a thin layer of chicken skin in what I surmised was coated with flour. The skin very much was like the skin that Molave fried chicken has. By the way, if anyone is craving for the greaseless chicken, I’ll tell you where to get it. More on that later.

The skin was lightly seasoned and didn’t conflict with what was inside. The meat was tender and juicy. I chewed it slowly because I simply loved savoring all the flavors that were coming out of the meat and skin. After a few chewing. I decided it was time to take the piece with the ham and cheese. I really couldn’t tell what kind of cheese it was but it along with the ham simply melded together with the skin and the chicken. Such joy to munch on such a delicious morsel.

I then realized I was missing something: the potatoes. Again, I mention, the potatoes were neither crispy nor soggy. They were just right. I picked up one (or perhaps it was two) after I had another slice of the cordon bleu. The potato had the right consistency and flavor to complement my cordon bleu. It was sheer bliss. I did add salt since I’ve gotten used to fried potatoes with salt. I only added half a pinch though. The potatoes were already good as they already were. I went on slowly with my dinner. It was fantastic. It was fabulous.

I ended the meal feeling sated. My cordon bleu was simply heavenly. Probably better if I had red wine with it.

For those who are going to Edelweiss for the first time, I’d recommend that you try out the Cordon Bleu first. It’s just wonderful!

That’s it for now. I’m going back again soon.

Ciao and chow!

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Edelweiss

While heading to Lantaw Bukid for the company’s team building excursion, I noticed a restaurant along Bangkal named Edelweiss. I asked my co-workers if they know anything about the place and one quipped that the place serves Canadian-French cuisine and they had good food. The restaurant piqued my interest and I promised myself that I’d visit the place soon. What also piqued my interest was the name. Edelweiss. Doesn’t sound French nor Canadian. It sounded German. Maybe a German who lived in Canada and moved here? That was possible. But I wanted to know more about “Edelweiss.”

Just what is Edelweiss? Going to the wonderful world of the wiki, I found the Edelweiss flower, also known as Leontopodium alpinum. The Edelweiss is protected plant in countries such as Bulgaria, Switzerland, Italy, Germany, Slovakia, Slovenia, Austria and Romania. Edelweiss when translated means “noble white”. It is the national flower of Austria and Switzerland.

My first thought was “Huh. A restaurant named after a flower.” I felt that there’s something else behind the name. I already knew that it might have something to do with Switzerland or Austria. I then saw the disambiguation link. Running the list of disambiguation I came upon “Edelweiss (song), from The Sound of Music.” The first paragraph reads:

“Edelweiss” is a Rodgers and Hammerstein song from musical and film The Sound of Music, in which it was sung as a defiant statement of Austrian nationalism in the face of the Third Reich. It is named after the Edelweiss, the white flower found high on Alpine hills.

Ahh…

So that solves the mystery of Edelweiss.

But what about the food?

It was several weeks later that I got the chance to sample their cooking. My girl, who is also a food adventurist, and I went to Edelweiss on a Saturday after watching The Devil Wears Prada. It was a past 8PM and the only crowd in Edelweiss was a family of four when we came in. We seated ourselves in one of the booths located in the far corner of the establishment. Service a prompt though a bit sluggish. The menu revealed food that had a European influence. Each page was divided into three columns; the right-hand had the description of the food item, the middle column the price, and the left-most column the description of the item again but in Austrian (or is it German). I had a bit of a hard time choosing since I wanted the first meal in Edelweiss to be memorable. I couldn’t find steak. Damn. I settled with the beef roll instead and my girlfriend chose the pork escalope. As was our habit when eating at a place for the first time, we asked the foodserver to leave one menu with us for perusal. My girlfriend leafed through the pages and then excitedly pointed at something. She wanted to try the potato salad. I called our food server’s attention again and ordered the potato salad. We did a little bit of idle chitchat.

Our food server later came back with the potato salad. It was good. My girl’s a bit finicky when it comes to potato salads but she liked it very much. I defer to her wisdom.

The salad was really good and the main course was equally as good if not better.

The beef roll I ordered had vegetables rolled up inside. I forgot exactly what kind. The meat was tender and juicy. The gravy was superb. It was taste bud heaven. It was such an ecstasy to put a piece of that roll into my mouth and slowly chew it. The mashed potato that came with it was smooth and delish. The chef added a dash of cinnamon which made the experience much more tantalizing.

The pork escalope was just as good. Pork when prepared poorly is just any other piece of meat. But when done right, you can taste the difference and good chefs are able to use that difference to stimulate your taste buds and give you a great dining pleasure. The pork meat was also tender and juicy. The ingredients blended well together to put such harmony into your mouth.

I enjoyed very much the dining experience there and I wanted to tell the cook or chef how much I loved the food. I asked the food server if I can talk to the wonderful person who prepared the beef, the pork, and the potatoes. She was taken aback and didn’t know how to respond, like a deer frozen on its tracks when light is shone into its eyes. She muttered something about the chef being busy or something. Jeez! I just wanted to tell the guy or gal how great the food was. Ah, well. This is Davao after all and people just don’t know how to appreciate good food as well as how to react when someone wants to appreciate good food.

So to the one who prepared our meal: Thank you. I loved every bite and will be back for more.

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On July 21, I moved my blog to its own server.

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I've already got a few new posts over there so please join me at www.davaomacuser.com.

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