Overall I’m pretty excited about the New Ipad and the main take away from the announcement is
1. 2X the resolution of the old Ipad
2. Better Graphics Chip
3. No Siri on Ipad…yet?
4. 5 Megapixal Camera
What does that all mean to me?Siri isn’t ready without a server connection at all given times.
Meaning we won’t see a Siri until
They figure out a solution of what non network based commands it can do without a connection.
And then if it’s even market viable.
The Graphics upgrade is in conjunction with keeping up with Tegra tablets.
The new Camera with Messenger Beta and facetime will be a push towards Icloud and integration with everything apple.
Airplay hopefully will be improved with this.
I also really like the demo of the pixilation difference between the Ipad2 and the new IPad
http://www.apple.com/ipad/features/I’m also excited about the Apple TV with it’s 1080P streaming. I can’t wait to check out how to get the best performance out of it.
Wednesday, March 7, 2012
Regarding “The New Ipad”
Wednesday, April 21, 2010
Flames
Flames
88 S 4th St
San Jose, CA 95112
(408) 971-1960
3-6 then 9-close
Great Place for 3$ pints and half off appetizers.
This place is awesome just to hang and have a drink.
Though it's getting a bit busy and service was a bit slow for me and my friends the other night
food is 5.5, it's good but it's snackage beer food.
Prices are Great- I usually spend about 10-15$
Service: 5
Cons: No Blue Moon, service has been getting worse and worse in the past few months.
I'll be comming back for a guys night out or a how I met your mother type group bar hangout :]
***Edit- After talking with my friend, he reminded me that only the bar was busy. and out appetizers took 20 mins. service was VERY BAD
still fun
88 S 4th St
San Jose, CA 95112
(408) 971-1960
3-6 then 9-close
Great Place for 3$ pints and half off appetizers.
This place is awesome just to hang and have a drink.
Though it's getting a bit busy and service was a bit slow for me and my friends the other night
food is 5.5, it's good but it's snackage beer food.
Prices are Great- I usually spend about 10-15$
Service: 5
Cons: No Blue Moon, service has been getting worse and worse in the past few months.
I'll be comming back for a guys night out or a how I met your mother type group bar hangout :]
***Edit- After talking with my friend, he reminded me that only the bar was busy. and out appetizers took 20 mins. service was VERY BAD
still fun
Tuesday, April 20, 2010
Quick Tiramisu, From Gordan Ramsey's CookAlong Live
Ingredients
* 1 cup mascarpone
* 1/4 cup powdered sugar
* 4 tablespoons Marsala, or sweet dessert wine such as vin santo
* 1 vanilla bean, or 1 teaspoon vanilla extract
* 3/4 cup heavy cream
* 1 cup cold strong coffee
* 4 Italian ladyfingers, or savoiardi
* Piece of chocolate, to grate as garnish
Method
Sift the powdered sugar into the mascarpone. If using a vanilla bean, split it open and scrape out the seeds. Add the vanilla seeds (or vanilla extract) and Marsala to the mascarpone and mix well.
In a separate bowl, whisk the cream until it forms soft peaks.
Mix the cream and mascarpone together and refrigerate if possible.
Break the ladyfingers in half and dip very briefly in the cold coffee. Divide them into the bottom of four serving glasses. Spoon the mascarpone mixture on top.
Grate over a little chocolate and serve
Let me know what you think!
Note* Marscapone should not be beated or else it will get all clumpy and look like oatmeal.
When buying it they sell it in oz's. Remember 8oz=1cup
Chilling it will make it thicker.
Monday, April 5, 2010
cheat’s home-made pappardelle with quick tomato sauce [Jamie Oliver.Com]
cheat’s home-made pappardelle with quick tomato sauce
main courses | serves 2
ingredients
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Taken from
http://www.jamieoliver.com/recipes/pasta-recipes/cheat-s-home-made-pappardelle-with-quick
I do not claim the words above are my own. This recipe was taken from another website just simply re-posted to pass it on :].
main courses | serves 2
ingredients
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Taken from
http://www.jamieoliver.com/recipes/pasta-recipes/cheat-s-home-made-pappardelle-with-quick
I do not claim the words above are my own. This recipe was taken from another website just simply re-posted to pass it on :].
Sunday, April 4, 2010
Because Food is Still Delicious in Japan
But we can't all afford to eat out all the time, so a lot of eating goes on back in this run down (but cheap!) dormitory. The issues? 10 yen per 5ish minutes of gas stove time, lack of other appliances, lack of cooking utensils other than absolute basics, and one pan and one pot.
The mission? Cook food that is not only fit for consumption, but also delectable.
The inspiration? Everything. Food I've eaten at high end restaurants, fresh tastes from small restaurants, stealing meal ideas from movies.
More to come soon. Just wanted to throw out a first post so David doesn't lynch me :(
The mission? Cook food that is not only fit for consumption, but also delectable.
The inspiration? Everything. Food I've eaten at high end restaurants, fresh tastes from small restaurants, stealing meal ideas from movies.
More to come soon. Just wanted to throw out a first post so David doesn't lynch me :(
Tuesday, March 30, 2010
"Hot, Hellish, and Terrible" The Story of Rum
By: Carl Hanson
When is a drink not just a drink? When it plays a pivotal role in history. And perhaps no beverage has shaped broad patterns of history more significantly than rum.
That's a lot of responsibility for one little beverage. But such was the power of rum on the 17th and early 18th centuries.
Of course, it was sugar, not rum, that Europeans were after when they first began to cultivate sugarcane in the West Indies. Christopher Columbus carried sugarcane (a giant grass native to India) to the New World. The environment of the Caribbean proved perfectly suited for growing cane, and Caribbean sugar quickly came to satisfy Europe's prodigious sweet tooth. This, then, is where our story really begins.
Converting cane into sugar is an industrial process that produces byproducts: cane juice and molasses. Caribbean islanders soon began converting these byproducts into cheap liquor, known first as Kill-Devil, then later as Rumbullion, and then simply as rum. This was powerful stuff. An early critic referred to it as "hot, hellish, and terrible."
Not much of a tagline, perhaps. But no matter, there was an eager market for rum just north of the Caribbean. In the fledgling American colonies, precious few alcoholic options existed. Wine and beer often spoiled en route from Europe. And neither beer-making grains nor wine-making grapes grew well in the soils and climate of the original colonies. Rum from the islands was cheap and plentiful. For American colonists, it was "never mind the terrible, just bring the heat!"
However, cheaper than importing barrels of rum into the colonies was simply importing molasses and then converting it into rum themselves. Soon rum distillation became a substantial part of the New England economy.
Rum's Dark Side
The story of rum is not all tiny umbrellas, cheap thrills, and challenging hangovers. It is also the story of incomparable cruelty and tremendous suffering. The Caribbean sugar industry condemned thousands of Africans to slavery in the Americas.
For a labor intensive industry, slaves ensured maximum production and maximum profits for the plantation owners. And the currency used to buy these additional slaves was rum.
Like three points of a triangle, islands of the Caribbean sent molasses to New England; in turn, New England shipped barrels of rum to Africa, where it was used to buy slaves; and finally, slaves were taken to the New World to produce more sugar and molasses, further fueling the Triangle Trade.
There's Gonna be a Rumble
In the American colonies, meanwhile, trouble was brewing with Mother England. Rum production was enriching the colonies, and the crown wanted its cut. Not only that, but much of New England’s molasses was being purchased from French sugar plantations, not English, at a time when France was England's dearest enemy.
In 1733, the crown levied a tax on all molasses imported from French islands. Though the colonists mostly ignored the decree, it nevertheless began a series of conflicts over taxation between the colonies and England that would become increasingly heated and eventually result in outright rebellion. "Molasses was an essential ingredient in American independence," John Adams would later remark.
Rum and the Limeys
It was not all bad news for England. For decades, the Royal Navy had kept sailors' spirits seaworthy by plying them with rations of brandy or beer. But as rum production picked up on English islands of the Caribbean, the Royal Navy switched to the home team's tipple: rum.
Rum, of course, is more alcoholic than beer. The name rumbullion means "rowdy brawl." As melees and bad behavior undermined naval discipline, commanders soon hit upon the idea of cutting the booze with a bit of sugar and some lemon or lime juice.
The unintended genius of this move went well beyond salvaging a measure of shipboard sobriety or hitting upon a tasty new cocktail. Without knowing it, the Royal Navy had solved a problem that had been endemic to long-distance sea travel: the ravages of scurvy. The vitamin C in the citrus juice added to the rum helped stave off this wasting disease, making English sailors, the limeys, a far healthier fighting force. In 1805, the English scored a decisive victory against a combined French and Spanish force at the Battle of Trafalgar. A simple choice of refreshment might well have contributed to England’s continued dominance of the seas.
Decline and Rise
The Royal Navy would continue to give rum rations until 1970. But overall, rum would begin to lose traction back in the 1800s. In America, westward expansion away from the Eastern seaboard into the heart of the continent lent itself more to whiskey production and consumption. The French Revolution led to the abandonment of slavery on humanitarian grounds. Gradually, all the nations of Europe would abandon this cruel practice. Sugar, molasses, and rum production would go into decline.
Today, however, rum is once again on the upswing. Modern rum production employs thousands of islanders and contributes to local economies. Sales of rum have been sparked by a renewed American interest in cocktails. Of all the liquors, rum is perhaps the most cocktail friendly. As the Royal Navy figured out two centuries ago, a bit of rum, a splash of lime, and a taste of something sweet makes a great drink, with or without tiny umbrellas.
http://allrecipes.com/HowTo/The-Story-of-Rum/Detail.aspx
When is a drink not just a drink? When it plays a pivotal role in history. And perhaps no beverage has shaped broad patterns of history more significantly than rum.
That's a lot of responsibility for one little beverage. But such was the power of rum on the 17th and early 18th centuries.
Of course, it was sugar, not rum, that Europeans were after when they first began to cultivate sugarcane in the West Indies. Christopher Columbus carried sugarcane (a giant grass native to India) to the New World. The environment of the Caribbean proved perfectly suited for growing cane, and Caribbean sugar quickly came to satisfy Europe's prodigious sweet tooth. This, then, is where our story really begins.
Converting cane into sugar is an industrial process that produces byproducts: cane juice and molasses. Caribbean islanders soon began converting these byproducts into cheap liquor, known first as Kill-Devil, then later as Rumbullion, and then simply as rum. This was powerful stuff. An early critic referred to it as "hot, hellish, and terrible."
Not much of a tagline, perhaps. But no matter, there was an eager market for rum just north of the Caribbean. In the fledgling American colonies, precious few alcoholic options existed. Wine and beer often spoiled en route from Europe. And neither beer-making grains nor wine-making grapes grew well in the soils and climate of the original colonies. Rum from the islands was cheap and plentiful. For American colonists, it was "never mind the terrible, just bring the heat!"
However, cheaper than importing barrels of rum into the colonies was simply importing molasses and then converting it into rum themselves. Soon rum distillation became a substantial part of the New England economy.
Rum's Dark Side
The story of rum is not all tiny umbrellas, cheap thrills, and challenging hangovers. It is also the story of incomparable cruelty and tremendous suffering. The Caribbean sugar industry condemned thousands of Africans to slavery in the Americas.
For a labor intensive industry, slaves ensured maximum production and maximum profits for the plantation owners. And the currency used to buy these additional slaves was rum.
Like three points of a triangle, islands of the Caribbean sent molasses to New England; in turn, New England shipped barrels of rum to Africa, where it was used to buy slaves; and finally, slaves were taken to the New World to produce more sugar and molasses, further fueling the Triangle Trade.
There's Gonna be a Rumble
In the American colonies, meanwhile, trouble was brewing with Mother England. Rum production was enriching the colonies, and the crown wanted its cut. Not only that, but much of New England’s molasses was being purchased from French sugar plantations, not English, at a time when France was England's dearest enemy.
In 1733, the crown levied a tax on all molasses imported from French islands. Though the colonists mostly ignored the decree, it nevertheless began a series of conflicts over taxation between the colonies and England that would become increasingly heated and eventually result in outright rebellion. "Molasses was an essential ingredient in American independence," John Adams would later remark.
Rum and the Limeys
It was not all bad news for England. For decades, the Royal Navy had kept sailors' spirits seaworthy by plying them with rations of brandy or beer. But as rum production picked up on English islands of the Caribbean, the Royal Navy switched to the home team's tipple: rum.
Rum, of course, is more alcoholic than beer. The name rumbullion means "rowdy brawl." As melees and bad behavior undermined naval discipline, commanders soon hit upon the idea of cutting the booze with a bit of sugar and some lemon or lime juice.
The unintended genius of this move went well beyond salvaging a measure of shipboard sobriety or hitting upon a tasty new cocktail. Without knowing it, the Royal Navy had solved a problem that had been endemic to long-distance sea travel: the ravages of scurvy. The vitamin C in the citrus juice added to the rum helped stave off this wasting disease, making English sailors, the limeys, a far healthier fighting force. In 1805, the English scored a decisive victory against a combined French and Spanish force at the Battle of Trafalgar. A simple choice of refreshment might well have contributed to England’s continued dominance of the seas.
Decline and Rise
The Royal Navy would continue to give rum rations until 1970. But overall, rum would begin to lose traction back in the 1800s. In America, westward expansion away from the Eastern seaboard into the heart of the continent lent itself more to whiskey production and consumption. The French Revolution led to the abandonment of slavery on humanitarian grounds. Gradually, all the nations of Europe would abandon this cruel practice. Sugar, molasses, and rum production would go into decline.
Today, however, rum is once again on the upswing. Modern rum production employs thousands of islanders and contributes to local economies. Sales of rum have been sparked by a renewed American interest in cocktails. Of all the liquors, rum is perhaps the most cocktail friendly. As the Royal Navy figured out two centuries ago, a bit of rum, a splash of lime, and a taste of something sweet makes a great drink, with or without tiny umbrellas.
http://allrecipes.com/HowTo/The-Story-of-Rum/Detail.aspx
Money Saving's Tip #1 BBQ Chicken @ Safeway
Last Summer I'd always bbq Chicken, and I rarely spent a dime on marinade.
Little known fact is that if you take packaged chicken drumsticks, you can bring it to the meat counter and have it marinated for free!
Some of the flavor's I've encountered is
Lemon Garlic
Pineapple Teriyaki
"spiced"
*Flavors and service vary by safeway
And a few others.
Personal Favorite is to go with the Pineapple Teriyaki and that's available at the Cupertino Safeway.
Bbqing chicken is always interesting. For me it's all about when the skin is crisp and ready to just flake off from the meat.
Little known fact is that if you take packaged chicken drumsticks, you can bring it to the meat counter and have it marinated for free!
Some of the flavor's I've encountered is
Lemon Garlic
Pineapple Teriyaki
"spiced"
*Flavors and service vary by safeway
And a few others.
Personal Favorite is to go with the Pineapple Teriyaki and that's available at the Cupertino Safeway.
Bbqing chicken is always interesting. For me it's all about when the skin is crisp and ready to just flake off from the meat.
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