Month: February 2013

VPN security on all your devices

I have been using VPN encryption on my iMac since October 2011. It has worked great. The company that I signed up with — Private Tunnel — now has apps for iOS (iPhone, iPad) and Android, along with the Windows and Macintosh versions.

I’ve written about VPN (virtual private networks) many times in the past as a form of basic computer security that I think we all need. When using a VPN connection on your computer (or smartphone), all Internet traffic into and out of your device is encrypted and sent to your VPN provider’s servers. There it is decrypted, and all your travels on the Internet appear to come from their servers. The sites you are browsing don’t know your real IP address. And your Internet Service Provider (Time Warner, Verizon, AT&T, etc.) have no way to monitor or track what you’re doing on the Internet, since all your data is encrypted when it passes through their systems.

Private Tunnel has continued to improve their service since I signed up in 2011. I have very rarely had any trouble with it. They’ve also added new servers in Canada and Switzerland, plus a new server in Chicago, in addition to the servers they had in 2011 — San Jose (California) and London. You can choose which of these servers you’d like to use and switch among them as you please. This means that, if you choose, all the sites you visit on the Internet think you are in Switzerland (or whichever server location you choose).

The service costs $10 for 50 gigabytes of data. There is no time limit for using the data. When you run out, you buy more. That much data lasted me a year. You can pay with a credit card, but you also can pay with PayPal, which I think is more secure for Internet transactions. Your iPhone or Android app uses the same Private Tunnel account and draws on the same pool of data.

I have tried other VPN apps on the iPad and iPhone, but they did not work as well as Private Tunnel. The other apps disconnected from VPN every time the device went to sleep, which meant that you had to constantly reconnect. But the Private Tunnel app stays connected as long as the app is running in the background.

I believe I can now reach my goal of encrypting 100 percent of my Internet traffic.

In search of umami


Dingle, County Kerry, Ireland, where I’ve had some wonderful meals and long for more.

As I recall, I encountered the idea of umami a few years ago, but I didn’t pay much attention because I assumed that it was not for real. But this week, while having an email conversation with a friend (thanks, Dean) about my post on Scotch broth, I realized that the idea of umami as a “fifth taste” is very real. The concept of umami also explains some major mysteries in the kitchen.

First, so that I don’t have to repeat the basics about what umami is and what kind of foods contain it, here are links to a couple of articles. The first is the Wikipedia article, and the second is a Wall Street Journal article from 2007.

Aha! Now I know why that sneaky, barely noticeable dash of ketchup wakes up certain dishes. Now I know why I can’t reproduce Scotch broth without sheep bones. Now I understand why it’s difficult to reproduce Asian cooking at home. Now I know why I look longingly at that bottle of tamari (soy sauce) in the refrigerator door but avert my eyes for fear of adding too much salt. Now I understand why miso is so addictive.

And now that we understand umami, what are we going to do about it, especially those of us who tend toward vegetarianism?

For one, it may be time to rethink our demonization of MSG (monosodium glutamate). Though the chemical name sounds scary, it’s actually made from natural fermentation, and it seems that no studies have confirmed its bad rap. So I think that on my next trip to Whole Foods, I’ll see if they carry some form of MSG that is guaranteed to be naturally fermented rather than synthesized. And though I’m no great fan of the taste of seaweed, I also will get some kombu and see what I can do with it.

The theory of umami also explains a mystery about the British Isles that I’ve puzzled over for a long time. Why does English and Welsh cooking tend to be so bland and Irish and Scottish cooking so savory? Solution: The Irish understand umami — in particular the arts of broth-making and sauce-making. Umami probably has to do with why Christopher Kimball, editor of Cook’s Illustrated, says that cooking isn’t easy. You can get cooking 99 percent right, but without that tiny kick of umami, food fails to be thrilling.