The Jerk-o-Meter

Project Lead: Anmol Madan – MIT

Have you ever had the experience where you call someone up and they don’t seem to be paying attention to you?

The Jerk-O-Meter (or JerkoMeter) is a real-time speech feature analysis application that runs on your VOIP phone or cellphone that remedies precisely that experience. It uses speech features for activity and stress (and soon empathy) to measure if you are ‘being a jerk’ on the phone. The phone displays messages in case you are, and can also be setup to inform the person on the other end of the line that you’re extremely busy.

The current version of the application runs in Linux on the Zaurus VOIP phone. It uses Ron Caneel’s code to extract the activity and stress levels in real-time. For more information about the features used, refer to the “Voices of Attraction” paper in the publications section. – I could use one of these


I love that this has Pi on it. 


Or one of these:


Or one of these:

Double R Daiquiri
Seasonal Drinking! (from Bon Appetit magazine)
Serves 8


2-1/4 cups water, divided
2 tablespoons plus 1/2 cup sugar
1/2 cup fresh rosemary leaves
3 cups 1/4-inch cubes fresh rhubarb
6 tablespoons fresh lemon juice, divided
1-1/2 cups white rum
Ice cubes
8 fresh rosemary sprigs
8 lemon peel twists

Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often. Remove from heat; add 1/2 cup rosemary leaves. Let steep 5 minutes. Strain, pressing on rosemary; discard rosemary. Let syrup cool 1 hour.

Place rhubarb, 1 tablespoon lemon juice, 1-1/4 cups water, and 1/2 cup sugar in blender. Process until coarse puree forms. Strain through fine-mesh sieve into medium bowl. Using hands, squeeze rhubarb pulp to release as much liquid as possible through sieve; discard pulp.

Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days. Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in pitcher. Fill 8 highball glasses with ice. Add rhubarb-Daiquiri mixture. Garnish with rosemary sprigs and lemon twists.




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