The internet doesn't just happen; it's served up to us by thousands of miles of physical cabling, and much of it, naturally, has to stretch under the sea in order to make it truly international. In case you've ever wondered, this is what one of those cables actually looks like.
Whether you like motor sports or not, the space age engineering, design prowess, and mechanical dexterity of Formula 1 teams is something anyone can really admire. The speed of the pit stop crews is something that is hard to believe. How can they do it in 2.05 seconds? Discover how in this slow motion video.
League of Legends American Express debit cards get RP for purchases originally appeared on Joystiq on Mon, 12 Aug 2013 22:55:00 EST. Please see our terms for use of feeds.
Layoffs hit Crystal Dynamics, Tomb Raider unaffected originally appeared on Joystiq on Mon, 12 Aug 2013 18:25:00 EST. Please see our terms for use of feeds.
The Bromberg brothers are finally giving their excellent fried chicken the stage it deserves: a 65-seat concept restaurant on First Street. Fried chicken at Blue Ribbon Bakery Kitchen costs $26, but here you can order individual pieces of breasts, thighs, drumsticks, wings, and mighty wings for just a few dollars each. There are also seven types of griddled chicken burgers (that you can customize with cheese, pickled peppers, bacon, and pineapple), sides like fried beans and onion rings, and a variety of salads. Plus: housemade ice cream, Mexican Coke, sweet tea, canned beer, and wine. Take a look at more of the glorious chicken, straight ahead.
The Cordon Bleu griddled chicken burger with ham and Swiss.Photo: Melissa Hom
"Beak to Butt" crispy necks and backs with hot sauce and pickled peppers.Photo: Melissa Hom
Buttered rosemary toast with a side of beans.Photo: Melissa Hom
Slather chicken in three types of honey and a special BRBQ sauce.Photo: Melissa Hom
There's a takeout area, too.Photo: Melissa Hom
Blue Ribbon Fried Chicken, 28 E. First St., entrance on Second Ave., 212-228-0404. Open from 11 a.m. to 2 a.m., seven days a week.
Read more posts by Sierra Tishgart
Filed Under: openings, blue ribbon fried chicken, bromberg bros. blue ribbon fried chicken, bruce bromberg, eric bromberg, fried chicken, new york, new york restaurants, what to eat
    
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The ultimate in YouTube rubbernecking. Normally a car or truck exploding is very unusual. To see one blow up repeatedly and spectacularly is jaw dropping. It looks like a truck carrying oil drums propane/gas canisters but it's hard to tell.
Things seem to be all over at 4:50 and people start to slowly approach the site except at 7:01... (via @malki)
Tags: videoWinCo is an Idaho-based grocery chain that frequently beats Walmart on price while providing health care benefits for any employee working over 24 hours a week as well as an annual pension.
Tags: business Walmart WinCoWhile all of these factors help WinCo compete with Walmart on price, what really might scare the world's largest retailer is how WinCo treats its employees. In sharp contrast to Walmart, which regularly comes under fire for practices like understaffing stores to keep costs down and hiring tons of temporary workers as a means to avoid paying full-time worker benefits, WinCo has a reputation for doing right by employees. It provides health benefits to all staffers who work at least 24 hours per week. The company also has a pension, with employees getting an amount equal to 20% of their annual salary put in a plan that's paid for by WinCo; a company spokesperson told the Idaho Statesman that more than 400 nonexecutive workers (cashiers, produce clerks, and such) currently have pensions worth over $1 million apiece.
After leaking ultra-low fidelity images last month, Sony Alpha Rumors has uploaded the first high-resolution photos of Sony's new wireless "lens camera" series. The lens cameras are essentially a lens, a sensor, and all of the accouterments needed to take a photo in a single package, such as an SD card slot and a processor. The cameras will reportedly click onto Android smartphones, and will connect wirelessly to allow the phone's display to work as a viewfinder.
This is what the trees look like near Chernobyl when you cut them down. It's a biiiit tricky but see if you can spot when the nuclear plant disaster happened...
Not surprisingly, researchers have found evidence that the radiation has affected the growth of trees near the accident site. From the paper:
Tags: biology Chernobyl scienceMean growth rate was severely depressed and more variable in 1987-1989 and several other subsequent years, following the nuclear accident in April 1986 compared to the situation before 1986. The higher frequency of years with poor growth after 1986 was not caused by elevated temperature, drought or their interactions with background radiation. Elevated temperatures suppressed individual growth rates in particular years. Finally, the negative effects of radioactive contaminants were particularly pronounced in smaller trees. These findings suggest that radiation has suppressed growth rates of pines in Chernobyl, and that radiation interacts with other environmental factors and phenotypic traits of plants to influence their growth trajectories in complex ways.
Lactose is a naturally occurring sugar you'll find in milk, while lactase is the enzyme that helps us digest it. The thing is, for most of our existence, the human species has only been able to produce lactase in the early years of life, rendering the consumption of milk during adulthood an untenable affair. Over on Nature, Andrew Curry describes how milk was essentially a toxin for early humans, and it was only through a fortuitous genetic mutation that some of us developed the ability to digest milk in the years after adolescence.
Seemingly arbitrary expiration dates on products are functional and disposable by their very nature, but what if you elevated them to a permanent place so you could take the time to fully consider the true implications of putting a visual end date on something organic? That's precisely what graphic designer Elizabeth Ward has done with a calendar she's put together from expiration dates, called EXP CAL YYYY. Ward tells Wired she and her partner were considering the expiration date of sorts on the human body after struggling to get pregnant, and "one of us made an offhanded comment about the irony of creating a calendar of expiration dates that never expired."
To make the calendar happen, Ward started collecting the dates from products...
We all know that as the seasons change on Earth, temperatures rise and fall, plants grow or die, ice forms or melts away. Perhaps nobody is more aware of this than NASA’s Visible Earth team who provide a vast catalog of images of our home planet as seen from space. Last month designer, cartographer, and dataviz expert John Nelson download a sequence of twelve cloud-free satellite imagery mosaics of Earth, one from each month, and then created a number of vivid animated gifs showing the seasonal changes in vegetation and land ice around the world.
Despite having encountered numerous seasonal timelapse videos shot here on Earth, this is the first time I’ve ever seen anything like this visualized on such a large scale from space. It really looks like a heartbeat or the action of breathing. Read more over on Nelson’s blog, or see a much larger version of the gif here. (via Co.Design)
Brooklyn-based artist Mark Wagner (previously) has been referred to as “the greatest living collage artist” and even “the Michael Jordan of glue”. The artist has a wide variety of artistic pursuits from writing and artist bookmaking to drawing and assemblage, though he is probably best known for his intricately cut and assembled currency collages using the one dollar bill. From his artist statement:
The one dollar bill is the most ubiquitous piece of paper in America. Collage asks the question: what might be done to make it something else? It is a ripe material: intaglio printed on sturdy linen stock, covered in decorative filigree, and steeped in symbolism and concept. Blade and glue transform it-reproducing the effects of tapestries, paints, engravings, mosaics, and computers—striving for something bizarre, beautiful, or unbelievable… the foreign in the familiar.
Wagner had a solo show late last year at Western Exhibitions here in Chicago and is currently preparing for a large exhibition at Pavel Zoubok Gallery in NYC that opens September 6th. (via Faith is Torment)
Time can be a difficult variable to visually convey in still photography, both the length of time an exposure takes or a series of photos meant to depict the passage of time can be somewhat ambiguous without a written explanation. In his latest series, Time is a dimension, Singapore-based photographer Fong Qi Wei (previously) explores just that idea by shooting landscapes from a stationary position over a 2-4 hour period and then digitally slicing the images to create a layered collage. He shoots at sunset or sunrise to obtain a wide variation in light and then carefully cuts each image to reveal incremental timeframes. He explains:
The basic structure of a landscape is present in every piece. But each panel or concentric layer shows a different slice of time, which is related to the adjacent panel/layer. The transition from daytime to night is gradual and noticeable in every piece, but would not be something you expect to see in a still image.
Similarly, our experience of a scene is more than a snapshot. We often remember a sequence of events rather than a still frame full of details. In this series, I strive to capture both details and also a sequence of time in a single 2 dimensional canvas. I hope it gives you pause and reconsider what you experience versus what you shoot with your next camera phone.
You can see many more examples on his website, and read more about his process right here.
Kickstarter is clamping down on genetically-modified organisms following the success of a project to genetically engineer glowing plants for use as additional lighting in people's homes. Earlier this week and without explanation, the crowdfunding website quietly altered its guidelines for project creators, introducing a new term that bans creators from giving away genetically-modified organisms (GMOs) as rewards to their online backers. "Projects cannot offer genetically modified organisms as a reward," the new language states. The prohibition is effective July 31st, meaning that the popular glow-in-the-dark plant project is safe, but that any future projects like it can't offer GMOs to their backers.
In acceleration chess (aka progressive chess), each player gets to make one more move than the previous player.
White moves first, but then Black gets to move twice. Then White gets to move three times in a row, then Black four times in a row, then White five times in a row, and so on, with continuing escalation as the game proceeds.
You can see some gameplay here:
Tags: chess games
Hotline Miami 2 developers Devolver Digital offer a succinct, URL-based answer to the question, "Can I post and monetize videos of Devolver games?"
Starting on August 16, Apple will offer users of third-party iPhone, iPad, and iPod power adapters the chance to trade their old chargers in and pick up a genuine model at a discount. The USB Power Adapter Takeback Program will allow you to bring your third-party adapter in to an Apple Store or Apple authorized service provider and get an Apple-branded adapter for $10 ("or the approximate equivalent in local currency"), just over half of the standard price of $19. The program is being offered in response to "safety issues" related to "counterfeit and third-party adapters."
"Customer safety is a top priority at Apple," the company said in its announcement. "That’s why all of our products—including USB power adapters for iPhone, iPad, and iPod—undergo rigorous testing for safety and reliability and are designed to meet government safety standards around the world."
This program has almost certainly been prompted by reports from last month, which alleged that an iPhone had electrocuted and killed a Chinese flight attendant. Later reports pointed to a third-party charger, not the phone itself, as the actual culprit.
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Filed under: Motorsports, Performance, Marketing/Advertising, Videos, Specialty, Off-Road
Continue reading Gymkhana video team produces insane off-road flick using Polaris UTV
Gymkhana video team produces insane off-road flick using Polaris UTV originally appeared on Autoblog on Mon, 05 Aug 2013 19:58:00 EST. Please see our terms for use of feeds.
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There's plenty of good architecture photography around, but Carlos Ayesta has put quite a unique spin on his work. Ayesta's "vertical architecture" photos are shot while scaling down the side of buildings in Paris, providing an unusual and striking close-up view of his subjects. Many of his images show both the intimate interiors of the building he's scaling down as well as more traditional cityscape views, all in the same image. "I can take pictures of hidden things. No-one on the ground or on top of the buildings can see what I see," Ayesta said to Dezeen. According to Ayesta's official site, he's just as interested in showing off "men and women simply living and working" alongside the majestic high-rise shots of what the city looks...
[Photographs: J. Kenji Lopez-Alt]
There are some mashups so gut-wrenchingly glorious, so decadently delicious, so damn greasy, that they deserve to be tasted, tested, improved, written about, modified, expanded, contracted, broken down, reassembled, broken down again, and possibly reassembled (after lunch) until they've finally emerged in their ultimate form. Kung Pao Popeye's might be one such mashup. Totchos—that'd be Tater Tots dressed like nachos—definitely are.
There's no shortage of Totcho recipes online, but I'm pretty happy with my own version. I've tweaked each nacho element just the way I like it.
We started with the cheese sauce. Plain old grated cheese on nachos is the worst. It melts unevenly, it breaks and turns greasy, and it congeals into crusty cheese rafts as soon as the nachos begin to lose a bit of their heat. Bechamel-based sauces don't have the requisite goo and gloss-factor. Luckily, our Gooey Cheese Sauce recipe solves both these problems by emulsifying real cheddar cheese with just a touch of cornstarch and evaporated milk.
Rather than going with store-bought salsa, we made our own charred tomato salsa by broiling tomatoes in the oven along with onions, garlic, and jalapeños. Once they were completely black on their upper surfaces, we puréed them with some lime juice and cilantro. The salsa comes out sweet, fresh, and complex, with a tinge of bitterness from the charred bits. (It also happens to be my go-to salsa recipe to go with chips).
Diced tomatoes are generally bland and watery compared to all the other flavorful toppings on nachos. Here's a trick for fixing that: salt the chopped tomatoes in advance and let them drain in a strainer while you prep the rest of the ingredients. Salt will draw out excess moisture, which leaves the tomatoes left behind far more flavorful.
To top it off, I add bunch of finely chopped Spanish chorizo sautéed in its own fat until crisp. Not exactly a traditional nacho topping, but it's so much more flavor-packed than chili or plain ground beef. For freshness, red onions, cilantro, pickled jalapeños, and scallions make the cut.
Just like you can make or break a sandwich depending on how you stack it, proper layering is essential in constructing the perfect tray of totchos. What could be worse than eating the over-gooped upper layer of tots only to find a completely goop-free lower layer? It's like when you go to the movie theater and have to slog your way through the un-buttered bottom half of the popcorn bag, desperately trying to scrape the last vestiges of the golden topping from your greasy fingers.
Moral of the story: layer your tots and ingredients so that every tot is evenly gooped, from the first to the last.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Get the Recipe!
[Photograph: Max Falkowitz]
Lao Wang Ji, a small noodle and dumpling shop in the Golden Shopping Mall, does better Fujianese-style small wontons than any place I know in New York. But I view those paper-thin wontons floating in soup as cold-weather-only food; it's too hot now for chicken broth, no matter how good it may be.
Which is why my thoughts turn to noodles here come summer, an abundant plate of ridiculously cheap sesame noodles ($2) that I think is best eaten as a quick, nourishing breakfast.
Don't expect too much for the price: the sauce is little more than tahini cut with, I suspect, some peanut butter. But the thin, flat noodles are cooked well, tender but not soft, and the sauce clings to every strand once you give the mess a stir. Add plenty of chili paste—both the oil and the coarse flakes—to add some dimension and you have the makings of a very slurpable breakfast.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
[Photographs: Niko Triantafillou]
On a recent visit to Paris Baguette, I came across an interesting looking pastry simply called "tiramisu pastry." The funny part, and the aspect that made it interesting, is that it looks absolutely nothing like a tiramisu—or any other well-known pastry for that matter. As it turns out, it was the best tasting thing out of all the sweets I tried that day.
The heart of the Tiramisu Pastry ($2.50) is essentially a very well executed croissant, with plenty of buttery laminated dough layers. The top layers are laced with a small amount of sweet, delicious, mascarpone cream. The center of the pain au chocolat-shaped pastry is hollow, and the whole thing is encased in a thick layer of dark cocoa powder.
The result is a dessert that subtlety evokes tiramisu but is much, much lighter. And the combination of sweet mascarpone cream and croissant layers work perfectly, like custard in a good danish. The copious amounts of dark cocoa powder will not only please dark chocolate fans but also make you feel like you're eating a giant misshapen dark chocolate truffle. Enjoy!
About the author: Native New Yorker Niko Triantafillou is the founder of DessertBuzz.com. You can follow him on Twitter at @DessertBuzz.
Are you a person of means who desires to dine at the city's trendiest restaurants but don't deign to wait months for a reservation to open up? If you possess a disposable income and no patience at all, why not enroll in Today's Epicure, a website that pre-books tables at popular restaurants then offers them up to clients. [ more › ]
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If you've been lamenting the closure of RSS reading app The Old Reader, its founders have some surprising news for you. After cutting new user registrations and announcing it would cease development of the web app just three days ago, The Old Reader team updated users with news that they have "received a number of proposals" to resurrect the service, later adding they were confident that it would reopen, but with "a proper team running it."
"Is your organization Edward Snowden-proof?"
That's the kind of line cybersecurity software makers have been pushing in the months since contractor Edward Snowden published internal data from the National Security Agency. Snowden's leaks were damaging to the government, but the private sector also took the lesson to heart. Most large companies have some kind of sensitive data, and Snowden is their worst nightmare: the high-level techie gone rogue.
Insider attacks account for about 20 percent of cyberattacks, according to industry reports, including a 2011 survey conducted by CSO Magazine. Though they may be rarer than threats from outside hackers, they tend to be the most costly. Firms that had to deal with insiders who turned report...
When Ippudo Westside opened last month, Midtown Lunch reported that its 11-seat dining room upstairs would eventually become its own separate restaurant. Now an Ippudo staff member has confirmed that report, and says they have a name for the new restaurant: Men-Oh.
The new place will still be owned and operated by the Ippudo team, but the menu will be entirely different than the one downstairs, and will feature vegan and gluten-free ramen among its options. The good people at Ippudo have not yet decided on an opening date, but they're aiming for sometime in September or October.
· Our First Look At Ippudo Westside [ML]
· All Coverage of Ippudo Westside [~ENY~]
David Yanofsky, writing at Nieman Journalism Lab:
Today Quartz is open-sourcing the code behind Chartbuilder, the application we use to make most of our charts. Along with the underlying charting library — called Gneisschart — the tool has given everyone in our worldwide newsroom 24-hour access to simple charts at graphics-desk quality. It has helped all of our reporters and editors become more responsible for their own content and less dependent on others with specialized graphics skills.
Very cool.
Before Google rolled out its controversial new privacy policy last March — the one that sparked government concerns around the world and could trigger fines in Europe — Google actually considered providing users with a simple privacy slider to let them choose the maximum amount of information to share across every one of its services, according to The Wall Street Journal. Google CEO Larry Page himself reportedly asked for the privacy slider. So why wasn't it adopted? Apparently, Google was worried that people wouldn't share information on its new Google+ social network if they had an easy way to opt out of data collection.
