Surry Hills is city's hot spot of creativity, GPS study reveals.

Surry Hills is a Mecca to Sydney's artists.

That's the preliminary findings of a study that ''tagged'' a group of designers with satellite technology and tracked their movements around Sydney, in an attempt to find out where the people who fuel Sydney's creative economy live, work and play.

Fifteen designers wore small GPS tracking devices, similar to the ones used in cars, for several days, which recorded their location every five seconds.

While the fact that almost everyone in the first group of 15 visited the inner-city artistic hub of Surry Hills will come as little surprise, the study found other areas like the lower north shore or south-west rated strongly, too.

The results, said the head of the study, Wollongong University's Professor Chris Gibson, suggest state and local governments may need to rethink where public galleries, artists' studios and other pieces of ''creative infrastructure'' are located in the future.

''The story that we're getting is that there is a more complex geography to their activities than you might expect,'' he said.

''It tells different councils that they're part of the creative economy … incubating the creative industry should not just be left to the City of Sydney or Marrickville Council.''

Designer Simeon King, who admitted he was probably ''a stereotype'' because he lives in Glebe and works in Surry Hills, was one of the participants in the study. He said he would consider moving further west in Sydney if the cultural activities and spaces were there to support the arts.

''You need to move some of the critical cultural infrastructure out there,'' he said. ''Otherwise there is always going to be this magnetism towards the inner city.''

The findings of the pilot study, called Catch and Release, were presented as part of the Creative Sydney program at the Vivid festival on Saturday.

Urban planner Rod Simpson told the audience former industrial areas such as Surry Hills and Newtown were once natural homes for the creative industries because of their mix of cheap, dense housing, small warehouses and bustling, cosmopolitan main streets.

The Catch and Release project will tag the movements of several other creative industries in the coming months.

2020 vision: A day in your life in 10 years time

It Is 2020, iPhones appear ancient and Tweeting seems as old-fashioned as sending a fax.

As we start one new decade, the science experts at BBC Focus magazine have revealed how technological advances will be shaping our lives as the next one comes into play.

So sit back and prepare to be amazed by a day in your life in 10 years' time...

6:45am

Your alarm clock goes off 15 minutes early because it is linked to the internet, and traffic reports predict delays due to a train strike.

The internet radio station streams the same music to every listener, but the HomeDJ service means that news, traffic and weather are local to you, and can be customised to provide the level of detail you want.

When you leave home, you carry on listening in your car - the first internet car radio was showcased at the Consumer Electronics Show in Las Vegas back in 2009.

GPS data automatically selects the most relevant traffic news stream for you and updates your sat-nav.

7:45am

For breakfast, you grab an apple from a FrootStore bag. This is a plastic bag from the supermarket impregnated with a compound that inhibits ethylene, the naturally produced gas compound that encourages fruit to ripen.

The FrootStore holds everything from apples to avocados in a preripe condition. When you want to eat them, you take them out and put them in a FrootRipe bag, which emits ethylene, for a few hours.

It means every apple is in perfect condition when you bite into it, so there is much less waste.

And the core goes into a back door composter. By opting for a two-thirds size wheelie bin, you have saved 20% on your council tax bill.

7:50am

Your journey to work is by car - the public transport infrastructure hasn't improved much in the last decade.

It's now almost impossible to buy a new car that isn't a hybrid, uses regenerative braking (which charges the battery as you brake) and smart idling (it cuts the engine if you stop for more than a few seconds).

The hybrid revolution started with the Toyota Prius back in 1997. A report published in 2009 predicted that 35% of cars made in 2025 will be electric - 25% will be hybrids and 10% purely electric.

Service stations now have fastcharge points. But it's bad news if you still have an old gas-guzzler - rumour has it petrol could soon break the £4.50 per litre barrier.

9am

Fewer people spend all their working day in an office now, with many companies ditching call centres for distributed Voice over Internet Protocol (VoIP) systems.

Calls are routed to individual operators around the country via internet data lines, meaning that many of us can work from home, with flexible working hours.

Figures from the Office for National Statistics in 2005 showed how workers had already started migrating out of the office.

Back then, 3.1 million Brits worked mainly from home, up from 2.3 million in 1997.

You've driven into town today for a meeting with your project team at a coffee shop - a venue that has become an increasingly important part of working life.


Many cafes are now making clever use of acoustic materials that make the music loud in the public areas but quieter in the discreet booths.

This makes it easier to talk in the booths, and harder for others to eavesdrop on confidential conversations.

3pm

You spend all afternoon trying to get a copy of a controversial biography of the Chinese premier, hard copies of which were banned outright in China.

The electronic version you downloaded won't play and the web filter in the cafe's Wi-Fi connection is blocking forums discussing China's censorship of the world wide web. As China's economy has grown over the past decade, its attempts to control the internet have become more sophisticated.

Filters that block content the superpower objects to are being installed in applications and even hardware.

Eventually you send a carefully-worded email that finds its way past the filters to a colleague in Finland who sends you a link to a file-sharing website. It might work - once you get home.

5pm

On the way home you stop off at a pharmacy to pick up a FluCheck which you use to swab the inside of your nose. The single-use device detects the pres-ence of antigens on flu virus particles.

It takes just 20 minutes for the "lab-on-a-chip" to give you a result.

Back in 2009, to diagnose something like swine flu required a sample being sent off to a lab. But in 2020 super-fast diagnoses are common for lots of conditions, including prostate cancer, hepatitis, TB and diabetes.

6:30pm

All the checkouts at your local supermarket are self-service, apart from one "assisted checkout", intended for customers with disabilities, which is manned on demand. Back in 2009, a Tesco store in Northampton became the first completely self-service supermarket.

Most food is now labelled with "food miles" - some products even have a "carbon foodprint" indicating the total carbon emitted during both production and transportation.

6:45pm

Dinner is Bosnian meatballs with kljukusa because Jamie Oliver is currently touring Central Europe for his latest video podcast.

Several broadcasters now transmit programmes simultaneously through the aerial and the internet. Commercial TV revenues continue to fall as fewer people are prepared to sit through live adverts any more.

The line between the internet and TV began to blur in 2009, when the number of videos watched online increased by 47% in a year.

7:30pm

You check your LifeSaver account, which has all the audio and video you uploaded today, recorded by a camera built into your glasses. LifeSaver picks out the most significant moments and sends out a video stream to everyone signed up to receive them.

Lord Stephen Fry has three hours of LifeSaver video for today - or you can catch the weekly summary on the Celebrity LifePeeks website. You also catch up on today's news on your e-reader.

11pm

As you snuggle down in bed, your iPillow plays the next chapter of your current audiobook through flat speakers embedded inside it. The pillow also adjusts the volume based on your activity and posture - it even switches to gentle music when it senses you are nearly asleep.

11:30pm

As you sleep, wind and wave power supply electricity to the National Grid. Some of this pumps water into reservoirs in the recently opened hydroelectric power stations in Scotland, proposed in 2009. Tomorrow, this water will feed electricity into the National Grid when everyone switches on their kettles and toasters.

Combined with the photovoltaic cells you installed on your roof three years ago, more than 15% of your electricity now comes from green sources.

Thanks to your smart meter you can keep tabs on your total electricity consumption - having the TV on standby is a thing of the past.

Life in 2020

The future of "ubiquitous computing" has been heralded for decades. It sounds grandiose-computing, everywhere!-but ironically, a future of ubiquitous computing is one where computers actually go unnoticed. That's 2020. It is when Nicholas Negroponte's assertion in 1995 of "being digital" switches to "been digital" because we will have been there and done that. Kids who have grown up stealing free views of recent movie releases online or regularly chatting with a friend in Bangalore or Atlanta will be working adults in a world where the notion of "work" has changed because of digital technology. But it's no longer "technology" in 2020 anymore-it's just how we get things done.


Consider attempts by schools to quell mobile phone usage in the classroom. In many parts of Asia, where the mobile phone took hold sooner than in the US, schools have given up. To a student in Hong Kong, their mobile phone is as vital as the beating of their heart. The word "mobile" means your world can all "go" with you, and by 2020 it will be too hard to imagine going without. We won't carry today's angst of feeling tied to our mobile devices in an apologetic sort of way. Instead, it will be the accepted norm, an innate part of daily life, and will vanish within our collective consciousness.


But if technology and the ability to be connected disappear further into the background, what will occupy our foreground? A bit of the humanity we've always valued in the "real world." Legislators who are currently fixated on STEM (Science, Technology, Engineering and Math) education as the key to innovation will realise that STEM needs some STEAM-some art in the equation. We'll witness a return to the integrity of craft, the humanity of authorship, and the rebalancing of our virtual and physical spaces. We'll see a 21st-century renaissance in arts- and design-centered approaches to making things, where you-the individual-will take centre stage in culture and commerce.

The software industry is poised to embrace its craft heritage. By 2020 software will return to a cottage industry, with bespoke applications made by many, rather than today's industrialised, Microsoft-esque mass-production and distribution model. It will be part of a larger world movement to make things by hand, infused with emotion and integrity. This phenomenon is already becoming visible in the rise of the "apps" market for mobile phones. With few dominant players and close-to-zero distribution costs, practically anyone can "ship" an app on the iPhone, Android or BlackBerry. These apps are often built with care and attention to the design that big companies' offerings lack. Look at the exquisite quality made by game companies like Iconfactory; or the many iPhone apps like ToonPaint that focus on letting users make "hand-crafted" creative content on their phones.


Rather than be content to accept corporate anonymity, we will rediscover the value of authorship. In 2020 technology will continue to enable individual makers to operate in the same way that once only large corporations could do. Witness the growth of individuals as "brands-of-one" in the social media space, broadcasting their news in the same fashion as major media outlets, or in software apps marketplaces, where "Bob Schula" can hawk his wares right next to "Adobe Systems," and it's just as easy to buy hand-stenciled napkins from a seller on Etsy as it is to buy them from Crate & Barrel. You might say it is a return to learning to trust individuals again, instead of relying on an indirect connection to a product through trust in its brand. Certainly our trust in those brands is already being tested right now.

Digital metaphors will reconnect to their original physical sources as a way to recapture what has been lost in translation. A creative director friend of mine recently commented how he noticed that younger designers were absolutely captivated when he used tracing paper in layers to develop a concept over an existing printed photograph. They commented to him, "Wow! That's so fast. I could never make those layers in Photoshop so quickly." Today we fill folders on our computer desktop to the brim with absolutely no sense of scale, no notion of what is a "full" or "less full" folder. They may be more easily searched, but there's a reason why paper-based systems comfort us so well with their tacit communication of what is more vs. what is less. Unable to let this go, we will see many new designs that best leverage what is good in virtual with what is good in the physical world. The subtleties and greyness that we can so easily grasp off the screen will make their way on to it.

The last 20 years have been so full of technological change that technology and the digital world has become the dominant narrative in our consumer culture. Educators, legislators, futurists and social scientists can't help but fixate on it. As we become more accustomed to it, happily, some breathing room will open up for a different conversation about what we want back in our lives.

So, what will take technology's place? It begins with art, design and you: Products and culture that are made by many individuals, made by hand, made well, made by people we trust, and made to capture some of the nuances and imperfections that we treasure in the physical world.

Adam Savage and the Quest for the Dodo Bird

Awesome video of Adam Savage of Mythbusters fame detailing his preoccupations.
.. Highly enjoyable.

We're all mutants, say scientists

Each of us has at least 100 new mutations in our DNA, according to research published in the journal Current Biology.

Scientists have been trying to get an accurate estimate of the mutation rate for over 70 years.

However, only now has it been possible to get a reliable estimate, thanks to "next generation" technology for genetic sequencing.

The findings may lead to new treatments and insights into our evolution.

In 1935, one of the founders of modern genetics, JBS Haldane, studied a group of men with the blood disease haemophilia. He speculated that there would be about 150 new mutations in each of us.

Others have since looked at DNA in chimpanzees to try to produce general estimates for humans.

However, next generation sequencing technology has enabled the scientists to produce a far more direct and reliable estimate.

They looked at thousands of genes in the Y chromosomes of two Chinese men. They knew the men were distantly related, having shared a common ancestor who was born in 1805.

By looking at the number of differences between the two men, and the size of the human genome, they were able to come up with an estimate of between 100 and 200 new mutations per person.

Impressively, it seems that Haldane was right all along.

Unimaginable

One of the scientists, Dr Yali Xue from the Wellcome Trust Sanger Institute in Cambridgeshire, said: "The amount of data we generated would have been unimaginable just a few years ago.

"And finding this tiny number of mutations was more difficult than finding an ant's egg in an emperor's rice store."

New mutations can occasionally lead to severe diseases like cancer. It is hoped that the findings may lead to new ways to reduce mutations and provide insights into human evolution.

Joseph Nadeau, from the Case Western Reserve University in the US, who was not involved in this study said: "New mutations are the source of inherited variation, some of which can lead to disease and dysfunction, and some of which determine the nature and pace of evolutionary change.

"These are exciting times," he added.

"We are finally obtaining good reliable estimates of genetic features that are urgently needed to understand who we are genetically."

Solar-powered Photobioreactor generates biofuel using algae

The architectural firm, Emergent Architecture, has designed a bioreactor system that is being envisioned to be installed in Perth. The Perth PhotoBioReactor will use colonies of red and green algae to generate biofuel.




The outer shells of the Photobioreactors are fiber-composite monocoque construction, pleated for stiffness. The Photobioreactors contain colonies of algae that require CO2 and light at the front end and generate hydrogen or biofuel at the other end.

The system is based on the technology developed by OriginOil which that allows for continued operation in shade and also in complete darkness through the use of a helix of lights inside each algae coil.



The electricity needed for the system to run is generated by thin-film solar transistors that are embedded in the transparent polycarbonate apertures. The system can be placed in different locations as a piece of art, and can help generate fuel for the masses as well.



.. from greentechaustralia.blogspot.com

Linux in the lounge room

.. Now with even more fresh zeroes and ones!




Since moving back to Australia and buying a tv, we have been using an old desktop computer of mine as our poor man's 'home theatre PC'.

While it has been functional, it's also really been a bit of a piece of crap, the fan is really noisy for at least the first 15 minutes of turning it on, if you reboot rather than shutting it down it can't find the harddrive, that sort of stuff.

We actually have been using it quite a lot, the standard nightly mealtime conversation usually incorporating a 'what to watch' component, along with the more standard 'what to eat'.

After the recent untimely death of my laptop and nicer than usual tax return, I decided to give my wife a new computer (she's been using my old gateway 9300 which is a p3 600 with 256mb ram), and hating it... and fix our media centre situation at the same time.

On the recommendation of a friend from work I went down to Bestone computers on Victoria Rd one afternoon and got us some new toys. It's pretty amazing what $550 gets you nowadays. I know I'm going to look back on this and laugh, but Core2 duo 2.6, 2gb ram, 160gb hdd, certainly enough juice for the job.

For Peilin's pc I added a Acer 23 inch LCD which looks awesome, and for the htpc (home theatre pc - that's the lingo), I added a HDMI video card, figuring the tv supports it, so may as well.

From a software point of view I put Ubuntu 9.04 on Peilin's machine (we ended up with too many toolbars of unknown origin when we had xp), and initially mythbuntu on the htpc.

I ended up ditching Mythbuntu and using a standard Ubuntu 9.04 install with X-box media centre (xmbc) for linux on top, simply because we don't really need anything other than a tool to allow us to watch downloaded shows on the tv, no recording, no remote servers etc.

Also we were familiar with the xbmc interface as we used the windows version on the old noisy xp box.






Besides a crystal clear display and a 45 second boot time, another advantage is that our generic htpc remote ($14.95 from Ebay, delivered) works almost entirely out of the box.



I'll look at doing a little tweaking as things like the shutdown button on the remote no longer actually shuts down, but I've found some info on editing the control info here.

Isn't it great when things just work?

How 10 digits will end privacy as we know it

Internet denizens and urban dwellers alike need to recognize that an era of anonymity is ending.

The population of the world stands at about 7 billion. So it takes only 10 digits to label each human being on the planet uniquely.

This simple arithmetic observation offers powerful insight into the limits of privacy. It dictates something we might call the 10-Digit Rule: just 10 digits or so of distinctive personal information are enough to identify you uniquely. They're enough to strip away your anonymity on the Internet or call out your name as you walk down the street. The 10-Digit Rule means that as our electronic gadgets grow chattier, and databases swell, we must accept that in most walks of life, we'll soon be wearing our names on our foreheads.

A study of 1990 U.S. Census data revealed that 87 percent of the people in the United States were uniquely identifiable with just three pieces of information (PDF): five-digit ZIP code, gender, and date of birth. Internet surfers today spew considerably more information than that. Web sites can pinpoint our geographical locations, computer models, and browser types, and they can silently track us using cookies. Banking sites even confirm our identities by verifying that our log-ins take place at consistent times of day.



Database dossiers, too, carry surprising amounts of identifying information, even when specifically anonymized for privacy. Researchers at the University of Texas at Austin last year studied a set of movie-rating profiles from about 500,000 unnamed Netflix subscribers (PDF).

Knowing just a little about a subscriber--say, six to eight movie preferences, the type of thing you might post on a social-networking site--the researchers found that they could pick out your anonymous Netflix profile, if you had one in the set. The Netflix study shows that those 10 deanonymizing digits can hide in surprising places.


Our physical belongings also betray our anonymity by silently calling out identity-betraying digits. Small wireless microchips--often called radio frequency identification, or RFID, tags--reside in car keys, credit cards, passports, building entrance badges, and transit passes. They emit unique serial numbers.

Once linked to our names--when we make credit card purchases, for instance--these microchips enable us to be tracked without our realizing it. One popular book inflames imaginations with the lurid title, "Spychips: How Major Corporations and Government Plan to Track your Every Move with RFID."
There's little point in hiding the serial numbers of chips when your mobile phone squeals on you.



But wireless microchips also highlight the futility of anonymity protections. To begin with, concerns about RFID tracking miss the forest for the trees. After all, mobile phones are ubiquitous and can be tracked at much longer ranges than standalone chips. Many people have GPS receivers in their phones and are signing up for location-based services, voluntarily (if selectively) disclosing their movements. There's little point in hiding the serial numbers of chips when your mobile phone squeals on you.

Many scientists have developed antitracking techniques for mobile phones and microchips. Instead of fixed serial numbers, wireless devices can call out changing pseudonyms, such as the rotating license plate numbers on spies' cars in the movies. The problem is that the plates may change, but the car always looks the same. In this regard, chips are like cars.


Scientists at ETH Zurich recently showed how to identify microchips uniquely using radio waves (PDF)--and consequently to see through the disguise of pseudonyms. Their experiments showed that thanks to manufacturing variations, microchips, laptop Wi-Fi cards, and other devices can't help but emit physical "fingerprints"--essentially God-given serial numbers. More digits that we radiate unknowingly.

In the end, we probably won't need to carry anything at all to see our identities betrayed in public spaces. There are already tens of millions of surveillance cameras in public spaces in the United States.



Face recognition software is crude today, but it will improve. Cameras will eventually recognize faces as well as people do. Unlike people, though, they'll have the backing of databases containing millions of faces--or the headshots that so many of us already post online.

Thankfully, despite proliferating sources of those 10 digits that are fatal to anonymity on the Internet and the sidewalk, we can still prevent the world of the film "Minority Report." There are many defensible facets to privacy beyond identity. Even if our names are blazoned forth to all and sundry, we still have the opportunity to safeguard health care and financial data, entertainment preferences, purchase histories, and social interactions.

In this battle, identity theft is a key challenge for technologists and policymakers. The only way to prevent unauthorized access to personal data is to ensure that even when criminals learn the digital constituents of your identity, they can't steal it. Strong authentication will need to fill the gap as the privacy of identities crumbles.

Perhaps the world will be friendlier when in-store advertisements greet you personally, criminals wear "Hello, My Name Is" badges, and the people you meet at parties already have your bio in hand. Facebook, Twitter, and pervasive blogging already augur a society of reflexive exhibitionism and voyeurism. But the technologies that advance us into a world of omniscience will also bring us a step backward.

For years, people aspired to escape small towns for the big city, for the fresh start of an identity without history. The Internet offered similar horizons of freedom. But the society of the small town will soon have us back in its clutches, for good and bad. And on the Internet, everyone will know if you're a dog.

Cooked in plastic, flavours are fantastic

MODERN technology is dramatically changing the restaurant kitchen. Traditional stovetop cooking is no longer an indispensable tool for chefs as they embrace other methods.

The most significant and widely used is known as sous vide, which involves plastic bags and water baths. Unbeknown to most diners, it's been used in Sydney's top restaurants for some time.

The method allows ingredients to ''taste unnaturally like themselves'', according to Mark Best of the three-hatted Marque restaurant, quoting one of his French heroes, chef Pierre Gagnaire.

''It's not an easy concept to get your head around. Many chefs don't get it but once you do get it, you never go back,'' Best says.

In the process, the protein cells of the most delicate fish barely change, leaving its flesh cooked even though it looks raw. The cartilage of the toughest brisket can be melted so it reaches a state of tenderness usually associated with fillet. Even a watermelon can be prepared sous vide to hype its flavour.

Food prepared sous vide (under vacuum, in French) is sealed in plastic. The absence of air lowers its boiling point, allowing proteins to be coagulated at a much lower temperature. Often, the portion will be cooked in a bain marie, where a thermostat maintains the water temperature at levels precise to 0.1 of a degree. Alternatively, a steam, or combi, oven is used. Sometimes, it's just the act of vacuuming that achieves the desired result of infusing flavour. Just one mint leaf can flavour a dish of vegetables.

It is one part of a huge arsenal of techniques embraced by the chef-scientists who are dominating international restaurant rankings. Spanish chefs, led by Ferran Adria of El Bulli restaurant, have created a market for kitchen instruments that would look at home in a laboratory: blast freezers, chrome griddles, water circulators. There's no need for a naked gas flame these days.

''I have used the technology but I haven't made it so removed that [diners] don't know what's going in [their] mouths,'' says Universal restaurant's Christine Manfield, who believes most patrons are unaware fine restaurants are cooking sous vide.

Beyond the city's adventurous top chefs, cooking in a plastic bag is still regarded with suspicion, according to Robert Erskine, who sells high-tech gadgets and equipment for Spanish company International Cooking. Erskine says they are not yet snapping up the thermostat, vacuum sealer and water circulator needed to cook sous vide.

''Chefs are still looking at it. They don't buy it,'' Erskine says. ''It's a coming thing.''

But Sydney's three-hatted chefs have been doing it for years. Tetsuya Wakuda of Tetsuya's says reading about the method inspired his renowned confit of ocean trout in 1987. At first, he used oil to create the air vacuum. It wasn't until the early 1990s that he had success with the new equipment.

Fish expert and chef Greg Doyle says even bananas get the treatment in one of the desserts in his restaurant, Pier.

At Marque, strawberries are cooked sous vide with sugar at 65 degrees for 40 minutes. Their grey carcasses are discarded and the remaining syrup is put back in a plastic bag with fresh strawberries and then vacuum sealed. The process forces the syrup into the fresh strawberry, creating hyper-real, translucent flesh.

Similarly, Best says, watermelons and cucumbers are given an exaggerated flavour so a diner might think: ''This is like the watermelon I used to know.''

The new technology has allowed food to be developed without pricey ingredients. Best says high-end restaurants are no longer distinguished by a menu of overtly luxurious ingredients such as truffle, foie gras and caviar. ''It's the intrinsic quality of every ingredient we focus on. Caviar is [just] slightly fishy eggs. It's the same with meat. If you look at the fillet, its only qualities are [its tenderness] but, really, it's not flavoursome and the texture can be a little mundane.''

Best uses tough cuts like brisket and short rib, cooks them for 18 hours at 65 degrees, chills them in an ice bath, returns them to a water bath for 40 minutes at 55 degrees and then sears the portion before it is put on the plate and served. The end product looks like a medium-rare steak but with much more flavour. ''This is a third-class braising cut turned into a first-class product through this technology,'' Best says. ''Traditionally, fillet was the cut that was only at the best restaurants … Now there's been a complete [reversal]. Why would we bother with fillet?'' At Quay, Peter Gilmore does similar things to a shoulder of lamb, traditionally another cheap cut, cooking it for 24 hours.

Another beloved instrument is the Pacojet, which creates instant sorbets and ice-creams. There is no need to add sugar to stop the ice-crystalisation process, Best says. It enables him to put the humble pea at centre stage in a sorbet, with no other ingredients besides a little salt and pepper.

Best calls it the ''peasant mentality'' of using everything. The same goes for fish. ''There's no waste from our kitchen.''

Apart from those plastic bags. Erskine estimates each of the top kitchens goes through 1000 bags a week. Chef Shannon Bennett of Melbourne's Vue de monde says the wastage is a problem: ''You feel there's a real trend that will start with this. It's so convenient and so healthy … The only area I would like to see improved is the vacuum-pack bags.''

There is something about this laboratory-like cooking that is a bit, well, frigid. Fans of Anthony Bourdain's Kitchen Confidential account, with all its heat, both allegorical and real, will not love what sous vide heralds: the cold kitchen. There are no aromas with sous vide. Everything is sealed into the food and saved for the plate.

It is now possible to set up without any exposed flame, thanks to the development of induction stoves, steam ovens, blenders that cook while they mix and water thermostats. Bennett does it at his new outlet, Cafe Vue at 401, Melbourne.

The advent of sous vide has allowed chefs to prepare more before service starts, taking the stress out of the kitchen environment. In a traditional kitchen, ''people are trying to time things, putting them into the oven, tasting, saucing'', Best says. ''That's a super-heated and stressful environment and that's not conducive to quality.'' Manfield agrees: ''For me it's about efficient, calm cooking.''

For something so apparently cutting edge, sous vide has been around a long time. The method was developed in the 1970s in France for Pierre Troisgros, one of the fathers of nouvelle cuisine, to stop foie gras shrinking under heat. It has been applied heavily in industrial food preparation, thanks to the work of food scientist Bruno Goussault.

After initially working with hotel chains and airlines on low-heat cooking, Goussault's methods caught on with chefs such as Thomas Keller, who were becoming increasingly interested in the science of food. The Roux brothers, who revived French cuisine in England and mentored hundreds of chefs, are also credited with spreading the word.

Dietmar Sawyere of Berowra Waters Inn has been using the technique since he worked as executive sous chef for Regent International Hotels in Hong Kong in the mid-1980s. ''Sous vide cooking started with a reheating method, then a lot of chefs around the world played around with it,'' he says.

Sawyere sees no reason to broadcast the method. ''One of the things I have noticed is chefs will put on the menu 'cooked sous vide' … I see it as an irrelevance. I wouldn't put 'cooked in a roasting pan' or 'baked in a baking tray'. It's a cooking method.''

By contrast, Quay restaurant's Peter Gilmore wears the method loud and proud because customers are curious, he says. "There's no doubt, the face of cooking through sous vide has changed," Gilmore says.

Fresh zero's and one's...

My faithfull, trusty Dell lattitide D620 laptop of the last 3 and a half years died suddenly the other night while I was checking my bank account to see if I had enough money to buy a new computer. Some say it was a broken heart, but I say that just doesn't make any sense. Perhaps it was the irony that killed it.

Anyways, here is it's replacement.. something something quad core, 4gb ram, 24 inch screen. Successfully accessing internet, plays mp3z, even at the same time. Incredible, I know.

How to Root your T-Mobile G1

.. from phonehacking.blogspot.com

HOW TO JAILBREAK IPHONE & UNLOCK 1.1.4 ZIPHONE 3.0 EASY WAY

.. from phonehacking.blogspot.com

Future Materials

Magnetic Ink
This ink, developed by New Jersey company LDP LLC, writes and dries normally but contains particles of iron, making it responsive to magnets and able to conduct electricity. The ink could be used to print circuits on paper.




Ceramic Cloth
Zircar Zirconia, Inc., a New York manufacturer of thermal products, created this cloth knit from ceramic fibers, which will insulate against extreme temperatures.




Flavor-changing Additives
Flavor-changing additives, developed by New Jersey–based Salvona Technologies, contain nanospheres encapsulated in larger microspheres. When the microspheres burst, one flavor is released. The rupture of the nanospheres, some time later, releases another flavor, creating a taste experience that changes over time.





Electronic Paper
Electronic paper, a thin, flexible display technology that reveals digital images in full color, was invented by Israeli company Magink. Inventables imagines that the material could be used to create a portable “origami DVD player,” which would unfold to reveal a big screen.





Conductive Velcro
This Velcro, manufactured by Aplix in North Carolina, conducts electricity, completing a circuit when the hook side comes into contact with the loop side. It could be used to create a soft switch in clothes, backpacks and other consumer products.




Translucent Concrete Tiles
A Hungarian architect invented these translucent concrete tiles that contain optical fibers, allowing light to pass through. They are now sold through his company Litracon Bt.




Colour Sensitive Glass Tiles
Glass tiles that change colour in response to temperature were created by California-based Moving Color. They have already used the tiles to create a shower with walls that change colour as the water hits them.





Anti-Graffiti Film
This antigraffiti film, a clear adhesive with a Teflon surface, is manufactured by Integument Technologies, in New York. Paint and ink applied to the film won’t stick and can be easily wiped off.




Stone paper
“Stone” paper, sold by Design & Source Productions, is made of calcium carbonate, making it more eco-friendly than wood-based paper.




Water Expanding Plastic
This plastic expands in water, maintaining its proportions. The material, manufactured by Texas-based Industrial Polymers, can be used to produce a cast for enlarging sculptures or fossils.




Anti-Fog Film
This durable antifog coating is the creation of Film Specialties in New Jersey. The coating’s hydrophilic properties means that water slides off the surface rather than turning to fog.




Water-soluble Glass
This water-soluble glass is blown and can break like regular glass but dissolves in water.




Magnetic Paint
This paint contains iron powder, making it magnetic. Several companies, including Kling Magnetics, Inc., and Krylon, make magnetic paint.




Compostable Stretch Fabric
This all-natural, stretchy fabric is made by the Swiss company Rohner Textil AG and contains wool and ramie. Unlike most stretch fabrics, which are made of synthetic materials like lycra, it can be fully composted.



Edible Glitter
Developed by Watson Inc. in Connecticut, this edible glitter can be added to food products.




Paper Honeycomb
This paper honeycomb is lightweight but strong. Developed by the Dutch company Honicel, it can be used in furniture and as packing material.

Rock and rolled: thieves busted for bizarre online music racket

An International fraud in which a gang allegedly made thousands of dollars downloading its own songs from online music stores with stolen credit cards has been cracked by London police and the FBI.

The gang is alleged to have made several songs which they gave to an online US company, which uploaded them to be sold on iTunes and Amazon.

Over five months they bought the songs thousands of times, spending about $US750,000 on 1500 stolen US and British credit cards, according to the Met.

The criminal network also allegedly reaped the royalties from the tracks, pulling in an estimated $US300,000, paid by the two sites, which were unaware of the fraud. Seven men and three women are being held on suspicion of conspiracy to commit fraud and money laundering.

Scotland Yard said the arrests were the result of a parallel investigation with the FBI that began in February.

"It was established that between September 2008 and January 2009 a British criminal network provided music via an online US company who uploaded the tracks to Apple iTunes and Amazon.com for sale," it said. "This is a significant case for the e-crime unit, which was set up 12 months ago.

"The unit has been set up to provide a point of expertise and a national and international response to online crime. The nature of online crime means the unit are actively developing cross-border partnerships both with other international crime agencies and businesses."

Detective Chief Inspector Terry Wilson, of the e-crime unit, said: "This has been a complex investigation to establish what we believe to be an international conspiracy to defraud Apple and Amazon. It shows the success that can be achieved through our close working relationship with the FBI.

"We are now making it more risky for criminals who seek to exploit the internet and commit e-crime across national borders. We are working hard through partnership with industry and law enforcement to combat e-crime and are committed to pursuing those responsible."

'Insanely Twisted Shadow Planet' Game Trailer

Have a look at Insanely Twisted Shadow Planet, the forthcoming game from artist Michel Gagne and FuelCell's Joe Olson.

Based on the world Gagne created for the Insanely Twisted Shadow Puppets animations shown on Nickelodeon in 2005, new posts at the game's blog seem to all but ensure an eventual Xbox Live Arcade release alongside the previously planned PC version.

Australian Senator Conroy named Internet Villain of the Year

Stephen Conroy's mandatory internet filtering plans have earned him the title of Internet Villain of the Year at the 11th annual Internet Industry Awards.

The Internet Villain category recognises individuals or organisations that have upset the Internet industry and hampered its development - those whom the industry loves to hate.

As Australia's communications minister, and supporter of one of the world's most ambitious internet censorship plans, Senator Conroy beat out tough competition from the likes of the European Parliament and French President Nicolas Sarkozy.

The nominations for the UK Internet Industry Awards' Internet Villain of the Year 2009 included;

European Parliament - "For supporting an amendment to the Telecom Package on cookies which could yet bring the internet to a standstill"

The proposal would force websites to use a pop-up or other intrusive method to notify visitors to a website every time they received a cookie, even though the technology to control such behaviour is already built into many web browsers.

President Nicolas Sarkozy - "For his continued commitment to the HADOPI law, which advocates a system of graduated response, despite repeated arguments suggesting the law is disproportionate from a number of important groups including the European Parliament"

Sarkozy proposes to ban those who repeatedly download pirated content from all French ISPs for 12 months.

Baroness Vadera - "For excluding a number of ISPs and Rights Holders in agreeing a Memorandum of Understanding that was exclusive and ineffective in progressing relations between the two industries"

UK Business Minister, Barnoness Shriti Vadera, brokered a deal between the music business and six of the UK's biggest ISPs to offer legal broadband subscription services that permit file sharing.

Stephen Conroy and the Australian Government - "For continuing to promote network-level blocking despite significant national and international opposition"

Conroy proposes a secret blacklist blocking "unwanted content", despite evidence that it will hamper internet speeds, be easily circumvented and may spread beyond the initial target of child pornography to be used as a bargaining chip to win the favour of influential conservative politicians - who are already calling for it to be expanded.

LED traffic lights in Taiwan

Red lights in Taiwan will soon be much greener. By 2011, all traffic lights on the small island republic will be fitted with efficient LED lights thanks to a NT $229 million (US $7 million) project set to begin next year. Almost half of all traffic lights in Taiwan already use LEDs; the remaining 420,000 traffic lights will be converted over three years, providing an estimated savings of 85% in power consumption.

In addition to saving greatly on energy costs, LED traffic lights last years (standard bulbs only last months), remain brighter longer and their higher contrast levels with sunlight allow them to be viewed from longer distances. Taiwan’s Ministry of Economic Affairs plans to continue the LED work and change street lamps to efficient bulbs once the traffic signal project is complete.

Awesome new UI coming for awesome new phone OS: Android

See more at AndroidWorldNews.blogspot.com

Wake n' Bacon alarm clock

Check out this gizmo by Matty Sallin, Daniel Bartolini & Hsiao-huh Hsu

It's an alarm clock that wakes you up with the smell and sizzle of cooking bacon.


No one likes to wake up, especially by an alarm. This clock gently wakes you up with the mouthwatering aroma of bacon, just like waking up on a Sunday morning to the smell of Mom cooking breakfast. Unless you're Jewish or Islamic.


A frozen strip of bacon is placed in Wake n' Bacon the night before. Because there is a 10 minute cooking time, the clock is set to go off 10 minutes before the desired waking time. Once the alarm goes off, the clock it sends a signal to a small speaker to generate the alarm sound.



The clock has been hacked so that instead of the alarm being sounded, a signal is sent to two halogen lamps that slow-cook the bacon in about 10 minutes.

...mmmMMMmmmMMM