Category Archives: Security

Security

FBI cracks Skype in Mumbai

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Due to the deaths of American citizens in Mumbai, the US FBI has been authorized to partner with Indian authorities to investigate. Evidence is mounting that the attackers were not only from Pakistan but the operation was orchestrated from there as well:

Controllers in Pakistan watched live television and warned the gunmen of the arrival of Indian commandos, the report said, citing evidence amassed by the FBI and handed over to the Pakistani government.

The FBI had decoded Skype calls over the internet that were made between the gunmen in two five-star hotels and a Jewish centre in Mumbai with their LeT controllers in Pakistan, identified as Shah, Abu Hamza and Abu Qafa, it said.

Interesting to read they have cracked the skype calls although it was already known that US agents have greater access to GPS (e.g. Garmin) keys for decrypting the satellite communication. Although the attackers operated with very non-technical methods as well, this news will surely add to the controversy about news reporting, mobile technology tracking and monitoring.

Security

CyberLaw and Translations for Compliance

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It seems that Thailand’s cyber law struggles with tech terms:

According to Dol Bunnag, Civil Court judge of the Presidential of the Supreme Court, the law comprised many technical terms, for example “sniffing”. How to define them in Thai and check whether they portrayed their original English meaning was the difficult part. The law has been defined, he said, through the definition of terms used within its wording, for example “key locker” or “service providers”.

Article 20 refers to “blocking Web sites” which in Thai means to stop a site’s content distribution, but the implications of this term were broader than just simply blocking access to a site, the judge said.

Here’s my stupid question: Does “sniffing” really have to be translated? Why not just use the original? Is it that bad to adopt the word into law and then describe in the local language to clarify intent? When I order sushi, for example, English fails to capture the varieties of tuna so I almost always end up using the Japanese terms to be more clear (e.g. Akami, Toro — Chutoro, Otoro — Ha-Gatsuo).

Food, Poetry, Security

Eating Squirrel

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The International Herald Tribune extols the virtues of putting common North American gray squirrel on the menu. Demand is apparently already rising:

Though squirrel has appeared occasionally in British cookery, history doesn’t deem it a dining favorite. Even during World War II and the period of austerity that followed, the Ministry of Food valiantly promoted the joys of squirrel soup and pie. British carnivores replied, “No, thank you.”

These days, however, in farmers’ markets, butcher shops, village pubs and elegant restaurants, squirrel is selling as fast as gamekeepers and hunters can bring it in.

Perhaps you, like me, wonder why. First, it makes for good conversation:

“Part of the interest is curiosity and novelty,” said Barry Shaw of Shaw Meats, who sells squirrel meat at the Wirral Farmers Market near Liverpool. “It’s a great conversation starter for dinner parties.”

More importantly in England, however, eating gray squirrel is a matter of national security — it helps protect the native squirrel species from competition:

Enter the “Save Our Squirrels” campaign begun in 2006 to rescue Britain’s red squirrels by piquing the nation’s appetite for their marauding North American cousins. With a rallying motto of “Save a red, eat a gray!” the campaign created a market for culled squirrel meat.

Nothing like fear to compel consumption, but it obviously would have to be adjusted somehow to work in America. Eat the reds?

Some chefs relish (no pun intended) the opportunity to wax on about nature:

Henderson, who cooks with both poetry and passion, sometimes prepares his squirrels “to recreate the bosky woods they come from,” braising them with bacon, “pig’s trotter, porcini and whole peeled shallots to recreate the forest floor.” He serves it with wilted watercress “to evoke the treetops.”

And finally, some are said to even like the taste.

Food, Security

Krupnikas

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As we slide into the deep of winter I often read updates from friends about battles with colds and other ailments. This, coupled with my curiosity about European traditions, led me to Lithuanian Krupnikas:

  • 10 cardamom seeds
  • 1/2 nutmeg seed
  • 2 teaspoons caraway seed
  • 10 whole cloves
  • 10 whole allspice berries
  • 4 (3 inch) cinnamon sticks
  • 2 teaspoons whole peppercorns
  • 1 pinch crushed saffron threads (optional)
  • 2 (1 inch) pieces fresh ginger root
  • 2 (1 inch) pieces fresh turmeric (yellow ginger)
  • 3 large strips of orange zest
  • 3 large strips of lemon zest
  • 4 cups water
  • 1 tablespoon vanilla extract
  • 2 pounds honey
  • 1 quart 190 proof grain alcohol

Naturally (pun not intended) this concoction is said to cure anything. For some reason I really like the fact that it has turmeric and saffron threads. Maybe it’s because I now have an excellent use for them, or maybe it’s because it conjures up images of spice caravans and ships trading with the kingdom of Poland. It is probably no coincidence that the man often credited with the Krupnik recipe, Mikolaj Krzysztof Radziwill, was a fan of trips in the late 1500s to the Middle East.

  1. Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.
  2. Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
  3. The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

That should make 1 1/2 quarts of cure-all. Or should I say snake oil? Now I just need a good recipe for all my lemons. Have to figure out how to bake a pie as delicious as the Mission Pie Shaker Lemon. Mmmm, pie with krupnikas by the fire…