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Brad Seehawer
Lives in Wichita, KS
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Brad Seehawer

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When Stephen Colbert takes over CBS’ ;Late Show next year, he joins a grand tradition of innovative comedians hosting talk shows, a tradition that stretches back from Steve Allen and Ernie Kovacs through Johnny Carson and Colbert’s predecessor, David Letterman. But Colbert will also become part
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Brad Seehawer

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Sometimes we're too busy living in television's second Golden Age to remember that there was a first Golden Age.
Late one night a couple of years ago, I stumbled upon an exciting new channel out in the back alleys of my cable package. That’s when I first laid eyes on Peter Gunn, which was exotic even apart from its shadowy look and circus-murder hook. I was bewitched from the moment the carnival barker interru
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Yeah, it was not good.
The series concludes with a variety of awful decisions that were likely hatched years ago
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The Brits aren't particularly enthused about their graffiti.
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Improbable new audio player and lossless audio technology spearheaded by Neil Young doomed to failure this week.
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Have him in circles
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Brad Seehawer

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The best part about +Hulu will continue to be pretty great for the next couple of years.
The streaming video service has renewed its license with The Criterion Collection. 
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Hey, buy the new Nickel Creek album.
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Turning your Nexus 5 into a Moto X: Always-On Listening

When the Nexus 5 came around, a lot of people asked whether or not it would have a very popular feature of the Moto X: it's famous "Ok Google Now" wake-up hotword. People wondered if the MSM8974 chipset of the Nexus 5 supported Always-On Listening, considering various information from Qualcomm.

Well, here's your answer: Nexus 5 - Always-On Listening Proof of Concept

The hardware is there and the software is capable of handling it. It's far from being stable, and not releaseable in the current state (for various reasons). This is only just a proof-of-concept to show that it's possible.

I hope to be able to bring it to more people in the future, but not in the meantime.

EDIT: To further clarify, this is indeed using the dedicated audio processing chip of the S800 - that's the whole point of this PoC. The CPU is indeed turned off and isn't used at all for the audio processing.
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Brad Seehawer

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Dash's video inspired me to buy a Bluetooth ODBII adapter, but in the time it took for Amazon to ship it to me I forgot the name of the app. So instead I've been using Torque for the past few weeks. It's extremely customizable, allowing for literally hundreds of different dials, gauges, and measures of all sorts of information. To be told, it's almost too much information.

Which is why I was glad I remember Dash. The app is the absolute opposite of Torque - glossy, not very customizable, social, and focussing on one primary metric - miles per gallon - but, truth be told, I can't get much useful information out of my adapter, anyway, so MPG is good enough for me. Plus, the app automatically turns on and off when it finds/loses connection with my adapter - several times now I've drained my phone's battery after I forgot to quit Torque after leaving my car. Both apps are great, depending on what you're looking to do, but I think I'm sticking with Dash.
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Have him in circles
142 people
Jenny Beebe's profile photo
John Lemmer's profile photo
Frank Timothy's profile photo
Matt Suellentrop's profile photo
Nicholas Demos's profile photo
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Social Media "Consultant"
Basic Information
Gender
Male
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Single
Story
Tagline
It's only a state of mind.
Introduction
Brad is a handsome professional who isn't afraid to think outside the box in order to promote synergistic coupling. An avid outdoorsman, Brad enjoys all of the major sporting events and spends his free time helping the community and those in need. Brad has devoted his life to breaking down barriers and bridging gaps, all while maintaining a healthy appetite towards the finer things in life. When not winning sexy awards, Brad likes to relax in his lavish home with his loyal and masculine pet and contemplates how to make the world a better place.
Bragging rights
Has only seen the fourth Harry Potter movie.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Wichita, KS
Previously
Milwaukee - Colorado Springs, CO - Del Rio, TX - Universal City, TX - Wichita, KS
Brad Seehawer's +1's are the things they like, agree with, or want to recommend.
Forums!
ufck.org

Randomness at its best. Or worst, depending on your view.

Why Are We Still on Facebook?
www.newyorker.com

What makes the social network thrive? Not our desire to connect with others but our desire to do so publicly.

A Journey to the End of the World (of Minecraft)
www.newyorker.com

At extreme distances from the starting point, a glitch in Minecraft causes the landscape to fracture into illogical patterns.

How Friends Decided to Pair Off Monica and Chandler
www.vulture.com

The co-writer of the famous 1998 hotel room hookup episode walks us through how the couple came to be, and why they almost didn't.

How HBO's 'True Detective' Will Change The Way You Watch Television
www.forbes.com

Video HBO's new Sunday night drama True Detective is really, really good. It's also potentially revolutionary. The moody crime drama starrin

Seattle woman eats nothing but Starbucks food for a year
www.nydailynews.com

No matter how often you go to Starbucks, chances are this woman has you beat.

Dolphin teens get high by chewing pufferfish
boingboing.net

A BBC nature documentary crew has captured footage of young dolphins passing around a pufferfish. They characterize the activity as "careful

HBO GO
market.android.com

Introducing HBO GO®. The streaming service from HBO that lets you enjoy your favorite HBO shows, movies, comedy specials, sports, documentar

Google+
plus.google.com

Google+ aims to make sharing on the web more like sharing in real life. Check out Circles, Events and Hangouts, just a few of the things we'

Taco Mexican
www.yelp.com

Yeah, I've been here too. Brad is trying to shame me into reviewing more, i think! I was driving by one day on my way out of town, looking f

Imagining the 'Seinfeld' Movie Posters | NextMovie
www.nextmovie.com

Because we'd still rather see Sack Lunch than The English Patient.

"Titties And Dragons"
www.avclub.com

The "Black Friday" storyline comes to a brilliant close that manages to deliver plenty of hilarious gags along with bleak, subversive humor.

Men, Time to Ditch the Going-Out Shirt: The GQ Eye: GQ on Style: GQ
www.gq.com

"Bro, your dullness is showing." We quietly approach a pack of bros in their natural habitat: in a bar, feasting on their traditional diet o

Yelp Elite Squad - South Bay | Yelp
www.yelp.com

Yelp is a fun and easy way to find, recommend and talk about what's great and not so great in San Francisco and beyond. Members share their

Robot Unicorn Attack 2
market.android.com

“Robot Unicorn Attack 2 is happiness. It is hope. It is always. It is yours. 9.5/10” -Destructoid “A worthy successor to the title that firs

Yoga pants mogul thinks your thighs are too rough
www.salon.com

In a revealing interview, Lululemon founder appeared to blame pants' problems on women's bodies

A Nightly Dinner Out That’s Like Therapy
www.nytimes.com

At 103, Harry Rosen eats dinner every evening at a fine restaurant, always ordering fish, and often lying to fellow diners curious about his

The Birthday Boys – Catching Up On Shows, Part 1
www.ifc.com

The weekend is the perfect time to catch up on all the shows on your DVR!

You can go both ways with Marlowe's. When it comes to the food, the pulled pork was pedestrian, tender but with too much chew, and needed the sauce. The titular ribs were better - they could have pulled away from the bone a little more cleanly, but there was a lot of flavor between the sauce and dry rub, especially thanks to the massive amount of paprika they use. Average fried okra, and above-average mac and cheese. When it comes to everything else about Marlowe's, there's a lot to like. They're open super late, the pink Cadillac thing is novel, and the service I got while sitting in the bar area was stellar. Watching the help run around trying to keep track of everyone was exhausting, but they seemed to love it. Plus there's some pretty interestingly-dressed individuals that start streaming in after 10 PM. It's a trade-off. A lot of barbecue restaurants close early and are limited by the amount of product the can cook on any given day. Marlowe's is well-suited to take advantage of the Elvis crowd, though the bigger and wilder it gets the further it strays from the rest of Memphis barbecue.
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Public - 8 months ago
reviewed 8 months ago
The drive-in burger place is a part of 50's nostalgia that is surprisingly under-represented in Wichita, reserved only for Sonics and buildings that used to be Sonics, but the appeal of Sock Hop otherwise stops there. Despite being open for eight months, the restaurant was having their "grand opening" the day prior to my visit; everyone was probably all drive-in'd out after it, because I was the only place in there for Sunday lunch. I ordered a burger, fries, and vanilla shake, and watched the kitchen spin into action. Well, maybe more like slowly reanimate themselves out of paralysis - they looked pretty bored. My enthusiasm received a little bit of an uptick when I saw the 5-gallon jug in which the potatoes were sitting, but alas, the thin fries succumbed to the same limp, greasy profile that dominates this city. No such enthusiasm was warranted for the burger, a drab overcooked sandwich with too much leaf lettuce haphazardly piled on the bakery bun, which wasn't toasted and began to turn to mush upon meeting whatever grease was left in the burger, along with residual pickle juice. Even the shake was botched - it was significantly more milk than ice cream, to the point where I'm not sure the kid didn't just mishear my request and poured me a large cup of whole milk. Grand opening or eight month anniversary, the building, staff, and food didn't really give much of an impression that anyone was putting much effort into this.
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Public - 8 months ago
reviewed 8 months ago
The hot dogs at Chris aren't really anything special. The frankfurters and buns are of a quality approximately what you would expect to find at a New York city hot dog cart, which is to say you aren't really asking many questions. Chris makes them unique by adding a generous portion of their chili sauce, which is nice but nothing mind-blowing. The main appeal for me is the building itself - weaving your way to the counter, wedging into one of the seats, and watching the utter chaos that these people put up with on a daily basis. You have one burner and one flat top situated right at the end of the counter. One lady's working the burgers on the flat top, and another lady's putting the dogs together. Despite this cramped space, they can really crank them out - if you're in a hurry, you can get a couple of dogs ready to go before you finish paying. And that guy you're paying? He's working the one register in the place, handling takeout orders, working the counter customers, and making change for the servers that are handling the booths in the annexed dining rooms that were added some time in the last 75 years. There appears to be no set structure for handling orders, nor does it look like the restaurant is capable of putting such a structure in place - servers are constantly running around, the line cooks stop to work the register if the manager is refilling a drink at the counter, and things just generally get done. What does seem to trip them up is ordering a side. The fryer is all the way in a room in the back, and requesting a side of onion rings or fries will increase your wait time by an order of magnitude. They can't really speed up that process, though, nor would I want them to try; just something to keep in mind if you're in a rush. Chris' is a piece of Montgomery history, good for a quick (really quick) lunch, and the dogs, while not extraordinary, go down pretty easily. It's worth checking out at least once.
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Public - 8 months ago
reviewed 8 months ago
The highway-adjacent location and sports bar-ish theme of Varsity doesn't inspire confidence to put out good 'que in a city dominated by mediocre barbecue restaurants, but to their credit, both the chopped pork and chopped brisket were tender, flavorful, and kept moist from a good amount of fat distributed throughout the meat. Greens were plenty good, mac and cheese was average, but it was still more than enough to make me a little confused as to why the place was so empty on a Sunday night.
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Public - 8 months ago
reviewed 8 months ago
261 reviews
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Dreamland has a lot of red flags. The primo downtown location; the quick turnaround from ordering to being presented with your food; the touting of the "world-famous ribs". Those ribs spent so much time in the smoker that they moved from tender to crusty and dry, the meat falling off the bone but the bone also crumbling in your hand. The pork was dry, too, as was the chicken, though the latter is expected due to the white meat - in reality it was probably the best meat I had. Even the sausage was barely holding together because of how much fat was used in the mixture, and I've rarely been to a barbecue restaurant that can't make a decent sausage. I guess it really is all about the sauce here, considering they sell it by the gallon. Not that it really ascribes to any sort of particular regional barbecue variation. It actually reminded me more of the chili sauce you get at Chris' up the street. Dreamland is positioned to cater to the baseball crowd - get you in, get your food, and get you going on your way. Fast service isn't a bad thing, but it's obviously getting in the way of the quality of food. Montgomery is a town that knows barbecue, and this isn't it.
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Public - 8 months ago
reviewed 8 months ago
From what I've seen during my travels, the best restaurants in smaller cities come from chefs that were born there. This was certainly the case for Wesley True, who left Mobile to train in the kitchens of NYC before returning home to open True in 2007. For reasons unknown, he decided to close up shop and relocate to Montgomery, and their loss was our gain. True (restaurant) not only brings with it the capable skills of True (person), but also considerations for seasonality and locality not otherwise seen very often in town. The best way to try a lot of things at True is to order a couple of things from the bar menu as starters, and the pimento cheese-filled devilled eggs were creative and familiar. Not so familiar was the fried green tomato salad, which I was expecting to have some sort of lettuce base, but no, the crux of the dish was the tomatoes themselves, on a wafer-thin bed of local ham, shrimp, asparagus, and fennel. I really like salads that don't rely on lettuce to tie everything together, and the perfectly-cooked tomatoes, shrimp, and asparagus complemented each other very well. If there's a signature dish for True (person and restaurant), it's the shrimp and grits. And while the tomato sauce that was included submerged the polenta akin to what you would find in a gumbo, the sharp salty Parmesan grits and large perfectly-cooked shrimp was still great. There's different variations of this dish depending on the time of day, but it's almost always available. True's True brings a level of dining not otherwise seen in the greater Montgomery. It's the first restaurant that is worthy of the sparkling Cloverdale neighborhood. It's just good.
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Public - 8 months ago
reviewed 8 months ago
The goal of making fresh wholesome pizzas with local organic or better quality ingredients than the competition is admirable, but Missy Mercer is a baker, and there's a fundamental difference between baking bread and baking pizza dough. The crust of a Tomatinos pizza is like a nice piece of focaccia - chewy, but a little too crusty, a little too dense, and with not nearly enough time in the oven to develop that little bit of char. Tomatinos pizzas also seem to suffer from the California Pizza Kitchen effect of dumping tremendous piles of ingredients on the pie. The Mediterranean pizza contains eight ingredients and three cheeses, making for a slice that is literally weighed down by the sum of its parts. The combination of provolone and mozzarella made the pizza thick and cloying. The crust tasted good, and the sauce was well-seasoned, but it's easy to overdo pizza. We come for the sauce, crust, and cheese. A few toppings can help accentuate things, but it shouldn't be the focus of the pie.
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Public - 8 months ago
reviewed 8 months ago