Red, White and SIP

David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
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Red, White and SIP

I took a few days off last week which led to me cooking more than usual. I won’t go into everything I fixed but I have to extol the virtue of slow cooked Italian gravy. There are an abundance of recipes out there and I recommend keeping it simple. I also recommend using San Marzano tomatoes and white wine to sweeten instead of red. However, my focus this weekend was to cook it for at least 6 hours on a very low flame. The result was fantastic. Normally, I would cook my gravy for 2-3 hours but there is a change in flavor that the longer cook time creates. It brings out an additional depth that cannot be achieved with the shorter cooking time. I made three dishes with it. The first was twice cooked potatoes, (roasted, flattened and then fried), topped with sautéed mushrooms, mozzarella cheese, the hot gravy and then grated Parmigiano Reggiano. The second was toasted sourdough bread with a ladle of gravy, topped with a sunny side up egg, chopped basil and shaved Parmigiano Reggiano. The third and final dish was grilled swordfish served with fettuccini and our Italian gravy. It’s been years since I have cooked swordfish and, in addition to the gravy, I was looking forward to creating something new. I created an Italian seasoned marinade but you could substitute an Italian oil and vinegar dressing in a pinch. I marinated the fish to give it more than surface flavor. It is too dense to absorb very much flavor just by throwing it on the grill. Properly grilled with some of the reserve marinade spooned over, the swordfish was moist and delicious. Grilled Swordfish is the recipe of the week. Enjoy!


Recently, I have noted more information on the web from the ILECs regarding SIP and SIP Trunking. I remember doing a blog a few years back about how SIP was seldom mentioned and very difficult to get from an ILEC. I see they are slowly coming around, albeit primarily an offering to larger midsize and enterprise customers. Of course, dedicated access is required and recommended to provide class of service which Broadvox also supports for larger installations. But the real news is the increase in the number of service providers that now offer SIP Trunks. Features appear to be much the same so pricing, service and flexibility are the differentiating factors. One bit of information that was difficult to find was the list of products with which the SIP Trunks were certified. Broadvox interoperability test (IOT) is very easy to find on our website and updated regularly. It is somewhat vexing that the information is not readily available from other service providers. As more businesses wish to take advantage of SIP Trunks, this information becomes critical to avoid the hassles of installing incompatible products. Most of the complaints regarding SIP implementations can be resolved with proper IOT and documentation. SIP Trunking is not the answer for every IP communications solution, sometimes simple VoIP will do just fine. SIP is required when the solution involves Unified Communications offerings and multi-location networks. But remember, most of Broadvox’s basic SIP Trunking customers are SMBs that want to enjoy the cost savings and business continuity features SIP provides. Most ILECs are not pursuing that market.

I am traveling the rest of the week and will not post another blog until next Monday. See you then.

By the way, Red (Italian Gravy), White (potato, bread, swordfish and pasta) and SIP (SIP Trunk and Pinot Grigio).

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