Who is the most connected musician? Mathematics had Paul Erd?s, film has Kevin Bacon, but who is the center of the musical world. At some point I flippantly suggested Brian Eno because of this long career as a producer. Rich Trott brought this up again recently when linking to his awesome Music Routes site.
Rich has now published the data that backs Music Routes. This let me write some code to calculate who the most connected musician is. The criteria I chose was to find the artist with the lowest average distance from all other musicians in the largest network of connected musicians. I started researching shortest path algorithms and quickly discovered that the Floyd-Warshall algorithm will give me the shortest path between all nodes in a graph in only O(n³). And scipy has an implementation.
I ended up with an IPython notebook to calculate the most connected artist. Rich’s data includes 10479 people on 4835 tracks. He admits that it ultimately reflects his tastes because he has entered most (perhaps all) of the data himself, but that’s still a serious number of data points. The Floyd-Warshall was the slowest part of the calculation. I left it running over night and once it was complete saved off the results in case I ever wanted to run this again.
The result? The artist in the largest group of connected artists (10065) with the shortest average distance from each other artist in the network was Jim Keltner, a session drummer with an average distance of 3.226. He’s followed closely by Paul McCartney (3.239), Bob Dylan’ (3.322) and Elvis Costello (3.333).
This is an alright result, but it really feels kind of like “small data”. I downloaded the discogs.com database dump with 3.6M artists on 5.3M releases. I need to work out how to run an all-pairs shortest-path algorithm for that without needing terabytes of RAM.
So TechCrunch posted that Kobalt, a company who collects digital music publishing revenue for artists has announced that Spotify revenue has overtaken iTunes revenue by 13% in Europe. That’s interesting, not surprising given the trends but is missing answers to a few key questions:
- What are the overall revenues – does this represent an overall drop in incomes with iTunes revenue dropping quicker than Spotify revenue grows, or are artists incomes holding steady?
- How does the buy vs stream ratio look across the spectrum of music popularity? Pop vs long tail?
TC of course failed to link to Kobalt’s blog post. Here it is. It doesn’t contain much more content.
This is happening one state away from me:
Pretty scary stuff. I guess at least Americans are bearing arms to overthrow (in their mind) tyrannical government not just shooting at each other out of fear, anger or greed. It shows some holes in many citizens’ view of the social contract though.
I really miss Indonesian, Singaporean and Malaysian food. It basically doesn’t exist in the Bay Area. I started reading Bee’s Rasa Malaysia blog for recipes. I think I originally found it looking for a rendang recipe but subscribed. It’s actually a little disappointing because it’s largely Thai or Chinese recipes, and too many competitions and not enough recipes. But last week there was a Malaysian chicken curry recipe, so I made that.
I used some special Malaysian curry powder that my dad brought from Australia, but the recipe was basically the same as Bee’s.
- 2 tbsp vegetable oil
- 1/2 onion, diced
- 1 oz / 26 g Malaysian curry powder
- 1.5 lb chicken breast, chopped into 1 – 1.5 inch pieces
- 3 cups water
- 1 tomato, cut into wedges
- 2 small potatoes, peeled and cut into wedges
- 4 hard boiled eggs
- 1/2 – 2/3 cup coconut milk
- steamed rice to serve
- Heat the oil until hot, add the onions and fry until fragrant.
- Add the curry powder, stir for 30 seconds.
- Add the chicken, stir well for 1 minute.
- Add the water and bring to a boil.
- Lower to a simmer and add the tomato, potatoes and eggs.
- Cover and simmer for 30-45 mins – until the chicken is cooked and tender.
- Add the coconut milk and salt to taste. Simmer for another 5 minutes.
- Serve with rice.
This quite liquid, not thick like a Thai or Indian curry. It soaks into steamed rice wonderfully.
As more and more sites are accepting bitcoin payments I’m struck by the fact that they don’t list BTC prices, but list USD prices and allow you to resolve your USD denominated transaction with the bitcoin payment system. This makes bitcoin as much of a “currency” as MasterCard, PayPal or a personal check.
I made one blog post in 2013. I’m going to do better this year. I miss writing on the internet. In the past year I’ve found myself drifting away from consuming short-form writing on Twitter and Facebook to return to enjoying longer form posts on blogs and to a lesser extent on Google+, Tumblr and Medium. So here I am.
This morning I made waffles. While I don’t have the actual recipe my dad used when I was growing up, found and used a recipe that uses that technique – beaten egg whites. For four of us I doubled this recipe and had way too much batter:
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 Tbsp granulated sugar
- 3 eggs
- 1¾ cups whole milk
- ¼ cup vegetable oil
- 2 oz (½ stick) whole butter
- Melt the butter – on the stove at low heat or in the microwave. Let it cool but not solidify.
- Separate the eggs.
- Sift together the flour, baking powder and salt.
- Beat the egg whites until they’re stiff. Add the sugar and continue beating until it forms peaks.
- Beat the yolks by hand, then mix in the milk, oil and butter.
- Mix the liquid ingredients into the dry ingredients.
- Fold the beaten egg whites into the batter. Don’t over mix – they’re going to make those waffles fluffy.
- Make waffles with your waffle iron on its hottest setting.
You could add half a teaspoon of vanilla extract to the liquid ingredients but I generally don’t.
This morning I served them with bacon, fresh raspberries, butter, maple syrup and boysenberry syrup.
I like horse meat. It’s delicious and healthy. And not so different from beef. I’m really enjoying watching the unfolding European horse meat scandal. Even countries like France where horse is regularly eaten are outraged that they’ve been lied to.
The scandal has exposed the complicated supply chain in the European cheap meat trade. It’s exposed other lovely facts like that a “beef burger” in the UK only needs to be 47% beef. What’s the rest of it? Pretty much anything, but generally protein powder and highly processed meat off-cuts.
In the 1990s the UK banned mechanically recovered meat, commonly referred to as “pink slime”, after it was linked to the spread of CJD, the human form of mad cow disease. Pink slime was replaced by “de-sinewed meat” in cheap meat products until last year when it was reclassified and no longer allowed in cheap burgers. The way I look at it, this means, since we’re in the process of eliminating pink slime, we’re about 15 years away from this scandal here in the US.
I think it’s great whenever people are exposed to their food chain. We need to demand more accountability, transparency and integrity. If that means we can’t afford to eat meat every day, but the meat we do it is of higher quality then that’s a fine outcome.
I’d go so far as to say I’m Lovin’ It.
2012 Q3 PC sales: 87.5M
2012 Q3 Android sales: 122.5M
For sure, many would-be PC buyers were waiting for Windows 8 and refreshed models that were waiting for Windows 8 to be released, but that still means that last quarter 1.4 times as many Linux computers were sold than Windows computers.
You might try to argue that an Android device isn’t a personal computer, but apart from writing software, everything I do on my computer I do on my Android devices. You might argue that Android isn’t “Linux” enough, but it’s certainly largely open source and runs a Linux kernel. There’s plenty I don’t like about the way Android is put together compared to a traditional stock Unix system, but hey, look at the numbers – 122.5M Linux computer shipped last quarter. That’s a whole lot of Freedom!
Sharon picked up some cheap styrofoam heads from a store that had previously used them to display wigs for use in a decoration project of hers for this Halloween. I got her to pick up a couple more for me to use. After some discussion and ideas Aaron and I decided that it would be creepy to have lights flashing on them in a random fashion. This sounded like exactly the project I wanted to use my TI MSP430 Launchpad for. I don’t have very much microcontroller experience – pretty much just making lights flash on or off – so that’s perfect.
I managed to get a MSP430 development environment up and running on Linux pretty easily. It was just:
apt-get install mspdebug gcc-msp430
The code is pretty simple. Two digital IO pins drive the LEDs and a watchdog timer wakes up every 32ms to decide if an LED should be turned on or off or left alone. In the end much of the code is overkill for such a simple application, but it does look kind of cool:
One of the foods I miss most from Australia is Turkish bread or pide. In Australia it’s common to have as a sandwich bread or for dips, in Berlin it holds the amazing doner kebabs. In the US, or at least in the Bay Area it’s completely unknown and sadly unavailable. When I visited Australia for a few days for work recently I didn’t have time to visit any family but the first meal I had was a sandwich on Turkish bread.
This weekend I’ve been trying to cook Turkish bread. A minor mix-up with units ruined my first attempt, on Saturday. I tried fixing it by adding the right amount of flour and ended up with a bread, but it wasn’t what I was after. Today I got it right.
I’m pretty much using the recipe from SBS, but here’s more precisely what I did.
- 1 tablespoon (2 x 7 g sachets) dried yeast
- 1 pinch caster / extra fine / bakers sugar
- 375ml warm water
- 480g strong bread flour
- 1tsp salt
- 60ml extra-virgin olive oil
- 2 free-range eggs
- 50 ml milk
- nigella and / or sesame seeds
- Dissolve the sugar and yeast in 125ml of the warm water in a medium bowl. Set it aside until it froths, about 10 minutes.
- Mix in 90g of the flour, using fingers if you have to. It will be a quite liquid almost batter-like consistency. Cover with a tea towel and leave in a warm place for 30 minutes as it forms a sponge. It will at least double in size so make sure that your bowl has room.
- Put the remaining flour (390g) and the salt in the bowl for an electric mixer. Make a well in the center and add the rest of the warm water (250ml), the sponge and the olive oil. Mix it with your fingers – it will be pretty wet and sloppy.
- Use the mixer’s dough hook to kneed the sloppy dough for 10 to 15 minutes, until it’s smooth and springy.
- Transfer the dough to a lightly oiled bowl and leave it covered with a tea towel until it has doubled in size, about an hour.
- Preheat the oven as hot as it will go with a large pizza stone – big enough to hold two pide.
- Divide the dough into two and form rounds
on a lightly floured surface. Dust them with flour (to prevent sticking) and cover them with a tea towel for about half an hour.
- Make an egg wash by mixing the eggs and milk.
- Place a piece of parchment paper on a pizza peel, then flatten the dough rounds into 20cm long ovals onto the peel.
- Brush the dough ovals with egg wash. Dip your fingertips into the wash and drag them lengthwise down the dough to form the grooves.
- Sprinkle with nigella and / or sesame seeds
- Slip the dough ovals on the parchment paper onto the pizza stone and bake until golden brown, about 10 minutes.
Tonight we just ate the fresh bread by itself, but we saved a second loaf to eat tomorrow when we’re grilling out burgers. I’m thinking of seasoning mine like some of the doner recipes I’ve found.