Rexfeng

Craig Hockenberry:

Bluetooth Low Energy must be really low power: the design of WKInterfaceObject means it’s going to be on a lot. Every interaction with the watch has the potential to move actions and data between your pocket and wrist using the radio.

But more importantly, this API design gives Apple a simple way to put a cap on power consumption. We saw this approach in the early days of the iPhone and that worked out pretty well, didn’t it?

One final thought about the API design: your code never runs on the watch.

Paul Ford, writing for The New Yorker:

You might have read that, on October 28th, W3C officially recommended HTML5. And you might know that this has something to do with apps and the Web. The question is: Does this concern you?

The answer, at least for citizens of the Internet, is yes: it is worth understanding both what HTML5 is and who controls the W3C. And it is worth knowing a little bit about the mysterious, conflict-driven cultural process whereby HTML5 became a “recommendation.” Billions of humans will use the Web over the next decade, yet not many of those people are in a position to define what is “the Web” and what isn’t. The W3C is in that position. So who is in this cabal? What is it up to? Who writes the checks?

Ford achieves something extraordinary with this piece — it works well as an introduction to the world of web standards for the uninitiated, but works also as a cogent overview for those of us who are intimately familiar with the W3C (idealistic) / WHATWG (practical) political saga.

Ford is on a roll. It’s amazing how many of my favorite pieces of the last few months have his byline.

12 people and ten days: That's how long the artist collective Numen / For Use says it took to create a cellophane jungle gym inside this gallery in Paris, where visitors can crawl inside their milky, transparent network like spiders on a web. How much tape did they use? Almost 30 miles.

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As Amazon prepares for another bumper Christmas, the internet giant has been doing all it can to ensure its logistics are in order. Just over a week ago, it debuted free same-day delivery for Prime members, striking a blow against high street retaile...

The US Food and Drug Administration will announce new rules today that will oblige movie theaters, pizza parlors, and chain restaurants across the US to post calorie counts next to food items on their menus, reports The New York Times. The rules, which will take effect in a year, will also require that restaurants display the caloric content of pre-packaged alcoholic beverages like beer and wine.

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Filed under: Videos, Lotus

A Lotus F1 car and the truck in which it's transported may both be powered by Renault and share a common JPS livery, but as far as size and performance are concerned, they're at opposite ends of the spectrum. So if you had to jump one over the other, you'd think it'd be a no-brainer to skip the single-seater over the tractor-trailer. Right? Well that may be the more logical conclusion, but it's not the way the Lotus team and its technology partner EMC decided to go for this latest promo. Instead they jumped the semi over the grand prix car.

The stunt was obviously geared towards publicity, but while they were at it, they set a Guinness World Record for the longest truck jump at 83 feet, 7 inches. The previous record, according to Guinness, stood at 50 feet, 6 inches, and was set on MTV's Nitro Circus on November 17, 2008, by Gregg Godfrey at Rocky Mountain Raceway in Salt Lake City. That record stood for six years, but (as best we can tell) was set without the trailer attached, or the F1 car tracking underneath - which only makes this latest stunt that much more impressive.

You may have seen the promo clip circulating the interwebs late last week, but we've included a making-of video below as well to show how the stunt team managed to pull it all off.

Continue reading Behind the scenes of Lotus' spectacular truck-over-F1 jump

Behind the scenes of Lotus' spectacular truck-over-F1 jump originally appeared on Autoblog on Mon, 24 Nov 2014 16:59:00 EST. Please see our terms for use of feeds.

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A month after closing for renovations, the original Shake Shack in Madison Square Park looks like the burnt out shell from a dystopian, burger-less future. William Tigertt posted the photo to Twitter this afternoon; only the bones remain. [ more › ]

Look familiar?

Chef Justin Smillie recently left Il Buco Alimentari to open Upland, which has quickly turned into one of New York's newest blockbusters. The "California-inspired" spot, owned by Stephen Starr, already boasts a steady stream of customers, great word-of-mouth, and an extensive menu of thoughtful, well-executed food — like chicken-liver pasta, 'nduja-and-straciatella pizza, and, most notable, a hulking plate of roasted short ribs for two. In fact, you might recognize the latter, because Smillie created the dish while at Il Buco Alimentari, where it's still on the menu. In fact, right now, both restaurants are serving the exact same version: bone-in ribs garnished with Castelvetrano olives, walnuts, celery, and fresh horseradish, for $59.

The more short ribs there are in this world, the better, obviously, but the unusual predicament — a justifiably famous, instantly recognizable dish being served at two different restaurants from two different proprietors — still raises the question: When a chef leaves a restaurant, who really retains possession of the dishes she or he created while there?

Over the years, there have been numerous fights and lawsuits over who "owns" a recipe (Pearl Oyster Bar versus Ed's Lobster Bar regarding Caesar salad; Bar Pitti versus Da Silvano over meatballs). But in the case of the short ribs, even Smillie admits the situation is different. "It's a little weird that it's still on the Il Buco menu," the chef says. "But it's something that I did there, and if they want to keep doing it, that's their prerogative."

Il Buco Alimentari owner Donna Lennard sees it another way — in fact, she says she was surprised when she saw the ribs on Upland's menu. "I thought it was unfortunate," she tells Grub. "More for him than for us, honestly … I think if you make a dish for the restaurant, it becomes part of the restaurant." But, she adds, "If a chef really is connected to a dish, should they be able to serve it? Sure, why not?"

Legally speaking, there is no right or wrong answer. Where food is concerned, patents and copyright laws don't apply to what's served at restaurants, as Pete Wells once explained in Food & Wine:

Copyright law protects "original works of authorship fixed in any tangible medium of expression." [Grant] Achatz's dishes are original and tangible, so they ought to be eligible for copyright, but the law specifically excludes ingredient lists and recipes. A cookbook can be copyrighted — but as a literary work, not a culinary one. Fergus Henderson could sue me if I nabbed his fetching description of roasted marrowbones from The Whole Beast, but if I opened a marrow-themed restaurant and served his recipes every night, he'd be powerless to stop me.

But Smillie isn't stealing someone else's idea. He's just serving a dish that he created while working at another restaurant, which subsequently became associated with that restaurant. Even if it isn't theft, though, it behooves the owner of the original restaurant to keep a beloved dish unique to a dining room. "I don't set up contracts with my chefs, necessarily — and maybe, I should," Lennard says. "There could be a disclaimer that prevents a chef from ever serving anything that he or she did in your restaurant. That's kind of the unwritten rule. But I don't like to get bothered with that, because I feel like people do the right thing."

Many chefs, though, see it another way. They should be able to lay claim to their creations. That's why, as White Street chef (and North End Grill and Tabla alum) Floyd Cardoz notes, chefs prefer to publish cookbooks under their own names — not the names of the restaurants they happen to work at, in that moment in time. "In my case, being that I am well established and I have cookbooks and recipes that are published under my name, I technically could take whatever I wanted from North End Grill," he says. "That's why chefs are very not keen on doing restaurant books that are not branded with their own names. This way, it gives both the restaurant and the chef the option to use the recipes as they please."

Jonathan Waxman has probably figured out the easiest way to eliminate any confusion: Just put your name on the dish. (In his case, the "JW chicken" he currently serves at Barbuto in New York, Adele's in Nashville, and Montecito in Toronto.) But he once found himself in a similar predicament with a different recipe. "There was a dish I did at Michael's, way back in the day in 1980 — a wild-mushroom salad," he says. "Michael kept it on the menu for 20 years. I thought it was cool that he kept it on. It's a testament to how much he appreciated having it and how much the customers liked it. And I put it on the menu of my next restaurant, Jams. I think the more, the merrier."

"But at one point, I got sick of that wild mushroom salad, and I never served it again," Waxman continues. "And so did Michael. We all got sick of it. So who gives a shit, you know? If one dish makes a chef, or a restaurant, that's not a good thing, either. Unless it's Serendipity's frozen hot chocolate."

Smillie says that it wasn't even his original intention to serve the short ribs at Upland (it's a particularly labor-intensive dish — and he goes through 1,000 pounds of ribs per week). But he changed his mind when he started seeing similar preparations pop up at other places. "They're doing incarnations of my short ribs at All'onda, Dirty French, and Marta," Smillie says. "I'm like, 'Well, if you're doing it, I'm definitely doing it now!' And, look, the dish has meant a lot for my career ... So I have to give it due props."

But the real question is, do diners even notice, or care? At Upland, some people will probably recognize the short ribs, but won't worry about who lays rightful claim to the dish itself as soon as they bite into the tender, deeply flavorful meat — which tastes as good at the new restaurant as it does at Il Buco Alimentari. And if Smillie opens another restaurant down the road, the rib dish might pop up there, too. In fact, he says he doubts he'll be able to shake it: "For better or worse, I think I'm associated with that dish forever."

Earlier: What to Eat at Upland, the ‘California-Inspired’ Knockout Opening Tomorrow

Read more posts by Sierra Tishgart

Filed Under: awkward, barbuto, donna lennard, floyd cardoz, il buco alimentari, jonathan waxman, justin smillie, new york, north end grill, table, upland, white street

 Have you ever heard anyone excited to get Comcast service? Of course not. That’s like being excited for a hernia operation. Here’s my hernia operation: every year or so I have to do a dance with Comcast. You know, feigning the intention to quit their service. The so-called trial period on my TV and Internet package ended, causing my bill to nearly double from $90 a month to $160… Read More

If you’re interested in advanced techniques for playing with your food, the team at le FabShop just released a series of 14 components you can download, print, and attach to your favorite vegetable, effectively transforming turnips into helicopters and eggplants into submarines. A sort of DIY Mr. Potato Head for the 3d-printing generation. The free accessories are called Open Toys, and all 14 components can be downloaded here. If you’re looking for more 3D printed toys just in time for the holidays, check out this list from Cults. (via NOTCOT)

Remember when Mission Cantina was just a Mexican restaurant?

The ever-unpredictable Danny Bowien is about to start serving breakfast at Mission Cantina, and the menu is entirely Vietnamese. The food at Mission Cantina has been veering less Mexican for a while now, and last month's menu overhaul included a few hints about this latest breakfast blockbuster, in the form of bo kho and a Vietnamese-style whole fried fish. But an entirely Vietnamese breakfast still comes from left field. The last time there was news this big coming out of that kitchen was when Bowien put his vaunted burritos on the lunch menu.

Breakfast launches Thanksgiving morning, and will run every day from 9 a.m. to 11 a.m. The starting menu includes dishes like duck porridge with fried shrimp toast, lamb or chicken pho, and fried eggs on a baguette with duck liver.

Starts thanksgiving.... @cantinanyc #breakfastisthenewlatenight #mostimportantmealoftheday #soups pic.twitter.com/i2sZyCvgI1

— james daniel bowien (@dannybowien) November 24, 2014

Meanwhile, there's no telling what's going on behind the closed doors of Mission Chinese, but pizza is definitely not an impossibility.

Terrific feature by Ian Urbina for the NYT Magazine:

Several years ago I began asking my friends and family to tell me their passwords. I had come to believe that these tiny personalized codes get a bum rap. Yes, I understand why passwords are universally despised: the strains they put on our memory, the endless demand to update them, their sheer number. I hate them, too. But there is more to passwords than their annoyance. In our authorship of them, in the fact that we construct them so that we (and only we) will remember them, they take on secret lives. Many of our passwords are suffused with pathos, mischief, sometimes even poetry. Often they have rich back stories. A motivational mantra, a swipe at the boss, a hidden shrine to a lost love, an inside joke with ourselves, a defining emotional scar — these keepsake passwords, as I came to call them, are like tchotchkes of our inner lives. They derive from anything: Scripture, horoscopes, nicknames, lyrics, book passages. Like a tattoo on a private part of the body, they tend to be intimate, compact and expressive.

Blood Sport is the perfect name for am ambitious piece of technology: a rig that will link medical hardware to a video game, and take some of your blood whenever you're hit. All for a good cause, of course.

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"Not a single store in Georgia has any," a local GameStop employee told me over the phone as I called about looking for the GameCube controller released with Super Smash Bros. Wii U. That's explains why the cheapest one on Amazon is $89.99, and why eBay prices are going through the roof.

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Jon Stewart and Stephen Colbert have enjoyed a highly successful symbiotic relationship for over a decade now, alternating between being friends, colleagues, collaborators, and joint party-throwers. But in all the years that the The Colbert Report (for which Stewart is an executive producer) has been on air, he's never actually appeared on it as a guest—until last night. [ more › ]

At Reddit, a user called Cabbagetroll posted a very short summary of the Bible.

GENESIS
God: All right, you two, don't do the one thing. Other than that, have fun.
Adam & Eve: Okay.
Satan: You should do the thing.
Adam & Eve: Okay.
God: What happened!?
Adam & Eve: We did the thing.
God: Guys

THE REST OF THE OLD TESTAMENT
God: You are my people, and you should not do the things.
People: We won't do the things.
God: Good.
People: We did the things.
God: Guys

(via @mkonnikova)

Tags: religion   The Bible

David Chang and team are hosting friends and family on Extra Place all weekend, so their buddy Danny Bowien stopped by with some takeout.

What do David Chang, Sean Gray, and the rest of the Momofuku Ko team eat when they are busy preparing to reopen Ko? One of Chang's favorite combos: fried chicken and caviar.

Thank you for the most amazing gift @dannybowien Popeyes & caviar @seanalexgray & @momofuku Ko team is so grateful pic.twitter.com/2KbDk8PNzZ

— Dave Chang (@davidchang) November 21, 2014

Ko is hosting friends and family dinners all weekend, so Danny Bowien did what any good chef pal does and stopped by with family meal for everyone. The way things are progressing, Ko 2.0 looks primed to make its big debut by Monday. Meanwhile, Bowien's Mission Chinese Food can't be too far behind, so hopefully Chang will return the favor when it gets to that point.

Effective January 17, all research funded in whole or in part by the Bill and Melinda Gates Foundation must be published in journals that are immediately free-to-access, under a Creative Commons Attribution-only license. Read the rest

There's also a $65 option for mere mortals

In the most absurd sign of decadence we've seen lately, Old Homestead Steakhouse in the Meatpacking District is offering a $35,000 feast for four this Thanksgiving, and one party has already booked its table. The nine-course meal comes with foie-gras stuffed squab that's soaked in Courvoisier L'Esprit Cognac, which runs $5,000 a bottle, potatoes mashed with Swedish moose cheese, topped with Royal Osetra 000 caviar, which runs $1600, and several other sides. Of course there's also turkey, though it's dressed with seven pounds of Wagyu and comes with gravy made with a $1,750 bottle of Chateau Mouton Rothschild. The Daily News has a look at some of the goods, which actually look rather brutal. At least they didn't scatter gold leaf on everything.

The package also includes prime seats at the Macy's Day Parade, and $6,000 to spend on a shopping spree at Bloomingdale's on Black Friday, if diners haven't already been hospitalized for gout. This is "turkey dinner with attitude and personality," says co-owner Marc Sherry. "We know it's over-the-top, but Thanksgiving comes once a year. If you can splurge for this, you have a lot to be thankful for." For whoever that speaks to, there are still eight seats open at the restaurant. For everyone else, there's a $65 Thanksgiving dinner option.

Eater Video: How to Make Bacon-Wrapped Turkey for Thanksgiving | Subscribe to Eater on YouTube

South Korea's Nexon just released a trailer for its upcoming Ghost in the Shell first-person shooter. The online title is for PC and looks like it could be a good time.

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 Most shows still rely on the same narrative devices as those produced for traditional television, even ones made for online platforms like “House of Cards” or “Orange Is The New Black.” Hooked Digital Media, a studio based in Santa Monica, California, wants to change that by creating films especially for watching on mobile devices. Read More

High school football teams with losing records routinely enter the playoffs because there are not enough competitive teams to go around.

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The mystery of the Apple Watch typeface was solved yesterday when Apple released WatchKit SDK. The typeface is called San Francisco, and, as Co. Design remarks, it was seemingly inspired by similar typefaces Helvetica and DIN. Twenty-three versions of San Francisco are available to download with WatchKit (though you can download it alone via this…

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The superheroes of popular film have little in common with the heroes of the real world.

In the real world, we celebrate the disruptors, the innovators, the paradigm shifters, and the crazy inventors — the people who bring about change and make things better for everyone around them. But in the fantasy realms where every physical trait can be amplified and every intellectual capability multiplied, all that our superheroes seem capable of doing is punching bad guys in the mouth and...

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Nearly one month ago, Nintendo revealed legendary Pokemon Mewtwo as a playable fighter for Super Smash Bros, available only to those that own both the Wii U and 3DS versions of the game. Expected to arrive in spring 2015, the downloadable character...

LAX has seriously upped its dining game. Here's a guide of airport restaurants to help plan your travels.

Holiday travel can be a frustrating experience. After dealing with packing, traffic, and airport security lines, there's nothing worse than sitting down to a horrible airport meal. Luckily, LAX has made some major improvements to its dining scene. Most notably, the new Tom Bradley International Terminal has some opened pretty stellar options, but the most interesting update is the construction that is taking place in Terminal 2.

A complete redesign includes the addition of a 16,100 square foot "dining and retail collection" with a variety of notable restaurants, like Pepita Cantina by Top Chef alum Mike Isabella, Fresh Brothers Pizza, and Barney's Beanery. However, for now, travelers departing from Terminal 2 should be wary of the options that are pretty much limited to coffee and pie.

Here now is Eater's list of what is currently open in each terminal, with recommendations on which eatery to go to enjoy a pre-flight meal.

LAX's Seven Standouts

1) ink.sack: Michael Voltaggio needed an easy concept to open prior to his restaurant, ink. The result was this fast-casual sandwich shop that makes diminutive sandwiches of high quality, making it easy to sample two or more at a time. The street prices run about $6to $7, and the prices here aren't much more than that. Try a pork butt banh mi or "Jose Andres," or godfather sandwich - essentially an Italian deli sandwich made with Spanish meats.

2) 800 Degrees: Without a doubt an easy choice for those looking for a pre-flight meal, this pizza place brings the best qualities of their original Westwood outlet and simplifies it for the airport. The Neopolitan crust performs nicely with a variety of ingredients, all at a reasonable price point.

3) Umami Burger: This homegrown burger shop gets a respectable kiosk at Tom Bradley, albeit a bit off to the corner. The Umami burger, with a roasted tomato, parmesan crisp, and perfectly seared beef patty, is the best thing to order.

4) Petrossian: This caviar purveyor might be one of the ritziest meals to enjoy before a flight. Think blinis, caviar, Champagne, and maybe a shot of vodka before flying off to Asia.

5) Loteria! Grill: This Farmers Market staple has not only spread throughout LA, but through LAX as well. Since our last update, Loteria! has opened not one but two outlets of their Mexican fast casual chain, offering items like mole poblano burritos, enchiladas, tacos, and chilaquiles. [Terminal 5 and 7]

6) Lemonade: Quickly expanding across SoCal, Lemonade opened early last year inside Delta's Terminal 5. This pared down version of the quick-casual gourmet salad spot offers sandwiches, soups and breakfast. The cinnamon french toast bread pudding is far better than a Starbucks cinnamon roll. [Terminal 5, Departure Level Food Court]

7) bld: This casual American eatery from Neal Fraser opened inside Terminal 7, offering a similar menu of sandwiches, salads, and market-driven fare that's been successful on Beverly Blvd. [Terminal 7, Departure Level]

Bolding denotes Eater's seal of approval

Terminal 1

A Quick Meal

• California Pizza Kitchen ASAP: pizza (Departure Level Food Court)
• La Brea Bakery: sandwiches, salads, panini (Departure Level Food Court)
• Pinkberry: the usual froyo (Departure Level Food Court)
• Starbucks: coffee, baked goods, snacks (Departure Level Food Court)
• Starbucks: coffee, baked goods, snacks (by Gate 9)

Fast Casual/Bars

• Gordon Biersch Brewery: bar food, beer, booze (Departure Level Food Court)
• Home Turf Bar Sports Bar: hot dogs, burgers, beer, booze (by Gate 9)

Terminal 2

A Quick Meal

• illy Coffee Express: better coffee and pastries (Arrivals Level, Pre-TSA)
• Plane Box Food Co: quick, grab and go pre-made meals (Departure Level)
• The Pie Hole: sweet and savory pies (Departure Level)

Terminal 3

A Quick Meal

• Burger King: typical fast food (Departure Level Food Court)
• Starbucks: coffee, baked goods, snacks (Departure Level Food Court)
• La Brea Bakery Food Stand: (Departure Level) sandwiches, salads, snacks

A Leisurely Meal/Drink

• Gladstone's 4 Fish: The airport version of Gladstones in the Pacific Palisades, this outpost serves seafood-centric mainstays like Fish Tacos, Fish n Chips, Crab Cakes, Grilled Swordfish. There are also some salads and a few burgers (between Gate 34 and Gate 35)

Terminal 4

A Quick Meal

• Starbucks: coffee, baked goods, snacks (by Gate 44)
• Homeboy Cafe: sandwiches, salads, and more from Downtown's feel-good-story of a bakery/cafe (Departure Level)

Fast Casual/Bars

• Sammy's Woodfired Pizza: pizza, salads, beer, soups (Departure Level)
• 8 oz Burger Bar: popular large size burgers from chef Govind Armstrong (Departure Level, Food Court)
• Campanile: A mini-version of the iconic La Brea eatery (Departure Level Food Court)
• Cole's: french-dip sandwiches and more from the old school spot in Downtown (Departure Level Food Court)
• La Provence Patisserie and Cafe: Cute, high-end macarons and French paninis and more. (Departure Level Food Court)
• Real Food Daily: Plant-based salads, sandwiches, grab-and-snacks, fresh juice. The world's first plant-based airport restaurant.

Terminal 5

A Quick Meal

• Coffee Bean & Tea Leaf: coffee, blended drinks, baked goods. (Departure Level)

Fast Casual/Bars

• Lemonade: quick-casual salads, sandwiches, breakfast and more* (by Gate 52B)
• Loteria! Grill: The classic Farmers Market staple offers a variety of Mexican offerings (Departure Level, Food Court)
• Monsieur Marcel Gourmet Market & Bistro: the original Farmers Market sells gifts and gourmet items (Departure Level, Food Court)
• Farmers Market To Go: refrigerated shelves of pre-made options (Departure Level, Food Court)
• Coffee Bar: you guessed it, coffee (Departure Level, Food Court)
• Ford's Filling Station: A mini-version of Ben Ford's popular Culver City gastropub (Departure Level)
• Rock & Brews Concert Bar & Grill: Rock and roll themed salads, sandwiches, pizzas, burgers, craft beers, and full bar. Grab & go meals available as well (Departure Level)
• Skewers by Morimoto: a modern yakitori stand (by Gate 54A)

Terminal 6

A Quick Meal

• Coffee Bean & Tea Leaf: coffee, blended coffee drinks, baked goods (by Gate 65)
  Monet's California Deli: coffee, breakfast burritos, sandwiches, salads, quesadillas (by Gate 64)
• Plane Box Food Co: quick, grab and go pre-made meals (Departure Level)
  
  

Fast Casual/Bars

• Home Turf Bar Sports Bar: hot dogs, burgers, beer, booze (by Gate 67A)
• Monet's, A California Deli: sandwiches and salads, mostly to-go. (Departure Level)
• Ruby's Dinette: diner food (by Gate 67A)

Terminal 7

A Quick Meal

• Coffee Bean & Tea Leaf: coffee, baked goods, snacks (Departure Level Food Court)
• Klatch Coffee: Special coffee, tea, pastries (Departure Level)
• Yogurtland: a haven for frozen yogurt lovers with DIY toppings (Departure Level Food Court)

Fast Casual/Bars

• Loteria!! Grill: LAX's second outpost of the Farmers Market Mexican chain (Departure Level Food Court)
• bld: sandwiches, salads, hot plates (Departure Level Food Court)
• The Counter Custom Built Burgers: burgers and fries (Departure Level Food Court)
• B Grill by BOA Steakhouse*: burgers, salads, steaks, pastas, seafood (Departure Level)

Terminal 8

A Quick Meal

• Carl's Jr - Green Burrito: traditional American and Mexican fast food (Departure Level)
• Coffee Bean & Tea Leaf: coffee, baked goods, snacks (Departure Level)

Fast Casual/Bars

• Corona Bar: bar food, beer, booze (across from Gate 87)
  Marmalade Cafe: healthy salads, sandwiches, pastries, soups, entrees (Departure Level)
• Engine Co. No. 28: full service bar and restaurant with classic American cuisine (Departure Level)

Tom Bradley International Terminal

A Quick Meal

• Panda Express: Americanized Chinese food served from steam tables (Departure level, New TBIT)
• Einstein Bros Bagels: bagels and sandwiches (Departure Level, Pre-TSA)
• Vanilla Bakeshop: specialty cupcakes (Departure level, New TBIT)
• Pinkberry: new-style frozen yogurt (Depature Level, New TBIT)
• LAMILL Coffee: better coffee and pastries (North Concourse)

Fast Casual/Bars

• ink.sack: classic and modern sandwiches by chef Michael Voltaggio (Departure Level, New TBIT)
• Starbucks Evenings: the first wine bar concept from Starbucks in L.A. Also serves craft beer, coffee, and tapas (Departure Level: New TBIT)
• Larder at Tavern: seasonal salads, sandwiches, and more from Suzanne Goin (Departure Level, TBIT)
• Umami Burger: gourmet burgers done with a twist, found all over Southern California (Departure Level: New TBIT)
• Vino Volo: a typical wine bar that also offers food from breakfast to dinner, plus small plates (New TBIT)
• 800 Degrees: quick-fire, fully customizable pizzas made in the Neopolitan style (Departure Level, New TBIT)
• James' Beach: this Venice staple brings American comfort classics and cocktails to the airport (North Concourse)
• Scoreboard LA: bar bites (South Concourse)
• Drink.LA: a sleek bar offering craft cocktails (Great Hall - 5th Level)

A Leisurely Meal

• Lucky Fish: high-quality sushi around a sizeable bar made by chefs to order (Departure Level, New TBIT)
• Marmalade Cafe: fresh American cuisine from omelets and pancakes for breakfast, salads, soups, hot plates, and more thoughout the day (Departure Level, New TBIT)
  
• Daniel's Bistro: your other best option for b, l, or dinner, Daniel's Bistro serves California cuisine including salads, pizza, sandwiches, quiche, small plates, soup, panini, crepes, specialty cocktails, and organic coffee (Arrival Level, Pre-TSA)
• Border Grill: Mexican specialties by Susan Feniger and Mary Sue Milliken
• Chaya Sushi: modern Asian cuisine, sushi, and more (Departure Level New TBIT)
• Petrossian: a French caviar and Champagne bar, with vodkas, flatbread, and smoked fish (Departure Level, New TBIT)
• III Forks Steakhouse: a somewhat legit full blown steakhouse also offering burgers (Great Hall - 5th Level)

Today at the Los Angeles Auto Show, Audi showed off a big, sleek coupe called the Audi Prologue that will be the source of all their future designs. But as good as the Prologue looks, the real story might just be inside. What does that concept say about the future of car interiors?

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Good summary of WatchKit from Serenity Caldwell. Or rather, a good summary of this initial release of WatchKit. As she points out, Apple even stated in its press release yesterday, “Starting later next year, developers will be able to create fully native apps for Apple Watch.” The long and short of this initial WatchKit SDK is that the Watch acts as a remote display, with limited interactivity, for code that runs in an extension on your iPhone. Apple Watch’s system apps are not limited like that — they run natively on the watch itself. Eventually, third-party apps will too.

In a sense, this is like 2007 all over again. The native APIs almost certainly aren’t finished, and battery life is a huge concern. But with the Watch, Apple is ahead of where they were with the iPhone. This initial SDK is limited, but it’s way better than the shit sandwich we got for the original iPhone at WWDC in 2007.

Filed under: Hydrogen, Toyota

Just like Hyundai did with its Tucson fuel cell, Toyota is offering free hydrogen fuel with the $57,500 Mirai H2 sedan. Toyota is being a bit vague about the details, saying simply that Mirai drivers will get, "complimentary hydrogen fuel for up to three years." Turns out, the reason that the hydrogen avant-garde will not be paying anything at the pump isn't because the automakers want to give them a boost or because the OEMs are kind. Instead, it's simply impossible to accurately charge people for hydrogen right now.

It's simply impossible to accurately charge people for hydrogen right now.

At an in-depth hydrogen seminar this week as part of the Mirai preview, three representatives from various hydrogen organizations revealed that the current hydrogen stations (most of which are in California) are not set up to accurately measure the hydrogen that is dispensed. Without this little bit of information, you can't charge customers for the fuel they use. Toyota is well aware of this, and Toyota Motor Sales' national manager of environmental, safety and quality communications, John Hanson, said that, "There are no set standards, so there is no way to charge people for anything."

Alberto Ayala, the deputy executive officer for the California Air Resources Board, said CARB is in the middle of developing a way to sell a given amount of hydrogen, "which up to this point doesn't exist. If you think about it, it's a real simple yet real practical challenge. If you're going to pay for X amount of hydrogen, you're actually getting that amount of hydrogen." Ayala said it's not a difficult technical problem to measure the hydrogen as it goes into the car, but "we just have not done it. We are at a point where we are solving multiple remaining questions [with hydrogen infrastructure], and that just happens to be one of them." The National Institute of Standards and Technology says that there has been a discussion to change the current tolerance of two percent up to 10 or 20 percent, but that new technology should be able to measure accurately to within one percent.

Continue reading The real reason automakers are giving away free hydrogen

The real reason automakers are giving away free hydrogen originally appeared on Autoblog on Wed, 19 Nov 2014 16:01:00 EST. Please see our terms for use of feeds.

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