Actiontec Packet Loss

I wish I could title this story "Actiontec Loss" due somehow to my replacing this Actiontec GT701 DSL modem with something better (say a Cisco). But alas, I'm stuck with it for the near future.

You see, my modem started dropping packets today. I can't figure out a rhyme or reason to it. Yesterday I added a pair of servers to my network. If I must be precise, I actually decommissioned one of them today so there's just the one now. It's only a temporary thing, which is good because them suckers is loud. Adding them involved adding two /24 networks to my little DSL modem. Yes, that is heavy over-kill, but it's due to historical reasons. Anyway, it ran just fine all day yesterday without incident but today the modem decided it had had enough.

I started getting packet loss on anything that touched the Actiontec. For example, here's a ping from my Linksys WRT54G which sits right behind the Actiontec.

--- 10.42.41.1 ping statistics ---
45 packets transmitted, 17 packets received, 62% packet loss
round-trip min/avg/max = 1.3/1.4/2.4 ms

Even more curious, from the DSL modem I saw this error.

# ping 10.42.41.2
PING 10.42.41.2 (10.42.41.2): 56 data bytes
ping: sendto: Operation not permitted

I checked for loose cables or ethernet errors, but there were none. I checked system loads and free memory, all fine. I even tried re-arranging the network to eliminate the WRT54G, which incidentally is still how the system is set up, but that didn't help either. In desperation I even unplugged the server and tore the routes out of the Actiontec, but still the packet loss persisted. From the server to the WRT54G was fine. But from the upstream DSL router to the modem, or from my WRT54G to the modem both had large amounts of packet loss.

It finally occurred to me that I need to just reboot the modem, which had been up for about 90 days previously. Now that may seem like an obvious thing to some, and in the Windows world I suppose it is, but in general it's not a good answer and for Linux and Cisco systems most of the time you can find an actual solution. I guess deep down I still have hope that this modem, which is based on Linux, will grow up to be a real boy, er, router. That hope sunk further today as the reboot magically fixed everything.

I guess the question remaining is how long until the modem does it again. Who knows? At least I know what to do now and not to waste time debugging the network. It's so frustrating. It makes me wonder what Actiontec would say about their poor excuse for a router. Probably something like "we have leveraged enterprise technology to bring a workable product to market at a price point that consumers can afford". Maybe there would be more buzz words, I'm not really up on those at the moment. I don't think they would say anything about quality because I doubt they ever cared. Sell, sell, sell and screw the buyer. It's pathetic and the worst part is, they're not the only ones. It's a trend in this country and it makes me sick, especially when I find myself buying into it.

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ISP Bandwidth Shaping

Is your Internet service being throttled down? This wasn't quite the doom and gloom story I was expecting, but it doesn't paint a negative picture. Personally I'm not so worried. Just so you know, I do work for an ISP, so take that into consideration. But keep in mind that I also use the Internet provided by my company, so I have a vested interest in it working well too.

What I think people overlook is that the only way affordable Internet access works is by sharing. You probably remember that concept from kindergarten, right? I dare you to acquire a dedicated line for the $40 a month you're paying now. It just won't happen at speeds that are worth using.

On the other side you see what Comcast has done to a Salt Lake area man. To sum up, he was cut off completely because he went over a monthly limit that Comcast didn't inform him of. Read more about it here.

So what's the compromise? Companies should be upfront about what sort of limits you will expect. Publishing them is good incentive to keep them competitive (you know, the whole capitalist thing?). In turn, consumers should be aware of the terms of use, and if they sign up for service should accept them. They should certainly be aware that just because their line is rated for up to X megabytes, doesn't mean they can use it all the time.

As a side note, if you want to use up some bandwidth, please use the upload. We consistently have upload bandwidth to spare. I've never quite understood why companies moan and complain about people running servers on their home connections. As if I have nothing better to do than police my users.

Drupal Upgrade

I have upgraded the site from 4.5.8 to 5.1. Really I just had 2 hours in the middle of the night to kill, so why not do a blog upgrade, right? I suppose I should have been sleeping.

The main reason for the upgrade was to install a captcha module to combat the increasing amount of comment spam I've been seeing. It's just annoying to have to delete comments every day. Well, Drupal doesn't have a captcha module built-in so the upgrade wasn't strictly necessary, but I was a few revisions behind so I figured why not.

There are a few things that have changed and I'll have to work on it further, like the missing post category menu from the left. And the archives disappeared. Definitely not cool. But it's late and I need some sleep. Some other time then. Please let me know if you find anything else broken though.

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Test Test: Amano Chocolate


Who doesn't love chocolate, right? Well, my wife for one. She's sucrose intolerant (lacks the enzyme sucrase), so the sugar makes her sick. Can't say I blame her then. It's a good opportunity to try out some fancy chocolate when she's out of town. What can I say? I live on the edge.

I picked up some Amano chocolate over at Amazon. The shipping there was a dollar cheaper than direct from the site, so I went all cheapskate. I bought one each of the Madagascar and Ocumare. To my pleasant surprise it arrived the very next day (04/10). How's that for quality service!

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Apple Tacos

First off, let me up front apologize for not having pictures. My wife took the digital camera on her trip to Oregon and I'm left here with no way to document my life. How will I ever survive?

So, on IRC the other day, somebody was pointing out the vast difference between two things and used the classic phrase, like "apples and oranges", to which another party responded saying that it was more like "apples and tacos". Well, that got me thinking, why not apples and tacos? I mean aside from the fact that they seem so different. Different can be good. I mean bananas and mayonnaise sounds like a horrible combination but turns out to make a delicious sandwich. So it was only fair that I give it a shot.

I complicated matters a little bit because I came up with my own recipe for shredded pork taco meat. Ideally I should have controlled for everything but the apples, but with my smoker out of commission for so many months I've really been craving to slow roast something even without smoke. I purchased a pork roast for just this purpose. (Incidentally whenever possible I but Salmon Creek Farms pork. Yes it really does make a difference, and generally it's actually cheaper. Win, win!)

Well, for this roast I mixed up an unholy combination of most of the spices in my house (ground black pepper, kosher salt, chili powder, cayenne power, paprika, Tabasco sauce, garlic powder, thyme, spicy mustard and worcestershire sauce). That made a nice paste which I smeared all over the pork. Placed it in a dish, covered and roasted at 250° for oh about 3½ hours. Once it cooled I shredded it and stirred it around in a reduction of the sauces that filled the original cooking vessel. So yummy.

But it was late last night when I finished the roast, so I couldn't make the tacos right away. Besides, I was so full of chocolate that I couldn't bear the thought of eating. Instead the pork went into the fridge until today. I diced some onion, sautéed it in some oil with a little ground chipotle, and then added the pork. Once that was warm I tossed in the diced apple and kept cooking until piping hot. I used a Granny Smith which I figured could take the heat while retaining its crispness and the tartness would stand out against all the spice. The final taco was on a soft white flour tortilla with grated mozarella cheese and lettuce.

The apple flavor was definitely noticeable. I think the choice of a tart apple was wise because a mild apple would have been lost in that taco. I would probably do a finer dice (¼ inch or less). My apple chunks were too big and they seems to overpower rather than blend. There were also spots in the taco where there was no apple flavor and that stood out as well.

One concern I had was that the apple would get all mushy and soggy while cooking. It didn't happen. I really should have given the apple more credit. My wife makes and cans apple pie filling. Those things go through a process of cooking, canning and then baking and still come out in one piece. I should have known an apple could sit in a skillet for 5 minutes without melting.

I ate the whole apple so that's probably the last serving of apple tacos for a while, but I think I'll have to try again and see if I can achieve a more balanced flavor.

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Kitchen Confidential

Title: Kitchen Confidential: Adventures in the Culinary Underbelly
Author: Anthony Bourdain
Published: 2000 by Bloomsbury
ISBN: 1-58234-082-X

Joseph told me that one of his culinary icons was Anthony Bourdain. I had heard of him, seen him as a guest judge on Top Chef, but I was curious as to why so I picked up this book. I don't think Alton Brown has anything to fear as far as replacing my #1 food hero, but I have definitely learned a few things about the food industry.

I do respect Anthony Bourdain. He is unapologetically a ruffian. He is, or at least has been, a drug abuser. He's got a foul mouth. You definitely won't want to read this book to your kids. So what's to love about somebody like that? Well, the fact that he is who he is and he's happy about it. He doesn't pretend to be somebody else. He's not concerned with what others think about him. He says exactly what he thinks and you know that's what he means, nothing more and nothing less.

My favorite section, probably not surprisingly, is the chapter about why he doesn't eat fish on Monday. Turns out that because the fish market is only open Monday through Friday, the fish you're served on Monday is likely whatever they bought on Friday and couldn't sell over the weekend. I have since heard the same thing from other sources, albeit with less colorful language. Mr. Bourdain also makes it clear that it is in a restaurant's best interest to serve you food that may not be the most fresh. So whenever you see something that is on special, be wary. Carefully consider any item which is not commonly sold, since it may have been in the fridge for an extended period of time. He tells of one of his jobs which was to arrange the Sunday morning brunch buffet, which consisted of leftovers from service the previous nights (yes, plural). So, also be cautious there.

I think this book has scared me away from ever opening my own restaurant. No, it's not something I've ever seriously considered. Every once in a while I think to myself that it might be fun. I don't think I have my heart into it enough though. There's a vast difference between a love of cooking (and eating!) and the ability to put in the hideous amounts of work required by a restaurant. I fall clearly in the first category and I think I will happily stay there.

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SXSW 2007

The annual South by Southwest Festival is up and going. I like this conference for a couple reasons. First, it's all about the artists. You gotta love that.

But what I really love is the free music. OK, I'm a cheapskate. I'm also opposed to giving money to record labels that don't really care about their clients and instead sue their customers. I can't justify taking the music either, so it's nice when they give it away. To be honest, it's turned me on to a few bands that I would have never found any other way, such as the Eli Young Band. It's too bad they're on an RIAA label. I really considered buying some of their music.

I usually end up deleting about 1/3 of the music. Be warned that some of the lyricists have potty mouths and some of the musicians should really be working in fast food. But still, 2/3 of 738 ain't bad.

SNMP Watch Script

We have some mail servers which occasionally get way behind on their mail queue. I wanted a good way to see the size of the queue in real time, without having to log into the web interface of the machine (it's a proprietary device). So I wrote this script which not only prints out the current value of the SNMP OID, but also tracks the value so you can see if it's increasing and if so, by how much. It could easily be adapted to any numeric SNMP variable.

watch-snmp.pl

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Rabbits, Horses and Morons

Saw a post on ruhlman.com about fried rabbit ears. While it's not exactly my cup of tea, I really don't see a problem with it. Some of the comments on the blog are quite visceral and I just don't get it. Just because an animal is cute or is useful in some other way than food, doesn't mean we can't eat it. OK, I can understand if you think eating animals is wrong. Vegetarians and vegans are totally missing out, but I can completely respect that point of view.

It's a lot like the recent Congressional debate about horses. Many want to ban the practice because "the slaughter of horses is both cruel and inhumane, and it is our responsibility to ensure that it no longer occurs". And why isn't it cruel and inhumane to raise chickens in small wire cages where they have to have their beaks clipped to keep from pecking each other? Oh, that's because the chicken industry has more money than the 3 horse meat producers do.

People who eat meat (that would be most of this country) need to accept that that involves taking a life. We should respect that animal, but unless we kill it we can't eat it. Hamburger does not come from a store, it comes from a cow. Either accept that or you really need to become a vegan.

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Prefix Area Code With SER

I'm setting up a SER server for routing SIP calls to a PSTN gateway. Calls to the PSTN should always be 10 digits, just to remove any confusion, but I want to allow people to dial just 7 digits. I needed a way to look at the caller's phone number and prefix their destination number with their own area code. Hans fought this issue previously and couldn't get it to work just with SER, but instead had to exec a script. Not ideal, but it'll work. He didn't have the script at hand so I wrote my own in Perl.

First, the SER config snippet:

if (uri =~ "^sip:[0-9]{7}@") {
   exec_dset("/usr/local/ser/add_areacode.pl");
}

And the script:

#!/usr/bin/perl

use strict;
my $DEFAULT_AREA_CODE = '307';
my $to = $ARGV[0];
my $from = $ENV{SIP_HF_FROM};

# if it's not a 7 digit number
&output($to) if ($to !~ m/sip:\d{7}@/);

# if no from header. weird, but whatever.
&output($to) if (!$from);

# find area code addr
$from =~ m/<sip:(\d{3})\d{7}\@/;
my $area = $1;

# no area code? just assume one
$area = $DEFAULT_AREA_CODE if (!$area);

$to =~ s/sip:/sip:$area/;
&output($to);

sub output
{
   my $result = shift;
   print $result;
   exit 0;
}

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