BBQ – Jupiter Broadcasting

In fact, sources told the WSJ that it would only work with the latest Nexus 6 phone.

The service will switch between Wi-Fi, Sprint and T-Mobile. A pretty tough piece of networking when you consider that Sprint is a CDMA network and T-Mobile is a GSM network. Because of all the network hopping, Google needs to tweak the hardware and software of devices that use its network. This is why the Nexus 6 will be the device of choice, Google can’t get in to tweak the settings of phones from other manufacturers.

Google’s carrier ambitions are more of an experiment into what can be accomplished than a full-on assault on carriers. So don’t expect to start seeing Google running ads with unlimited data, text and voice offers anytime soon.

Self-Driving Cars Will Be In 30 US Cities By the End of Next Year – Slashdot

Automated vehicle pilot projects will roll out in the U.K. and in six to 10 U.S. cities this year, with the first unveiling projected to be in Tampa Bay, Florida as soon as late spring. The following year, trial programs will launch in 12 to 20 more U.S. locations, which means driverless cars will be on roads in up to 30 U.S. cities by the end of 2016. The trials will be run by Comet LLC, a consulting firm focused on automated vehicle commercialization. … they’re focusing on semi-controlled areas and that the driverless vehicles will serve a number of different purposes—both public and private. The vehicles themselves—which are all developed by Veeo Systems—will even vary from two-seaters to full-size buses that can transport 70 people. At some locations, the vehicles will drive on their own paths, occasionally crossing vehicle and pedestrian traffic, while at others, the vehicles will be completely integrated with existing cars.

Republicans’ “Internet Freedom Act” would wipe out net neutrality | Ars Technica

US Rep. Marsha Blackburn (R-TN) this week filed legislation she calls the “Internet Freedom Act” to overturn the Federal Communications Commission’s new network neutrality rules.

sweatthesweetstuff — Lauren Lomsdalen, Healthy Living Coach

It’s my mission to help you realize your potential and live a happy healthy life! It’s time to stop dieting once and for all! Learn how to make healthy habits that last so you can look and feel your best, and have more energy to do the things you love! That’s where I come in. There’s a lot of contradictory information out there and it can get confusing. Not to worry, I’ll help you sort through the cobwebs and find what’s right for you!

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Microsoft Snoops Too | Tech Talk Today 40

chris — Thu, 07 Aug 2014 09:38:48 +0000

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Microsoft tips off law enforcement based on contents of a users OneDrive, Docker lands some serious cash, Twitch gets down with the DMCA and then how to make the easiest, best, BBQ chicken.

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Docker closes in on funding round of over $40 million

Docker, the container management startup that’s caught a __whole lot of buzz __in the enterprise tech industry, is finalizing a significant funding round worth between $40 million to $75 million, according to two sources familiar with the situation. The company is said to be valued at roughly $400 million, these sources said, but the deal is still a few weeks away from being completed.

This past January, Docker landed $15 million in a Series B investment round, bringing the company’s then total amount of funding to $26 million.

Twitch implements YouTube-like system for blocking copyrighted audio | Polygon

In an announcement, Twitch says it has partnered with software company Audible Magic, which works with the music industry, “to scan past and future [videos-on-demand] for music owned or controlled by” its clients. If that scan identifies a recorded video that infringes upon a copyright claim, the video’s audio will be muted for a 30-minute block in which that song appears.

Here’s an example of what that looks like.

The practice only applies to pre-recorded video on demand, Twitch says. The company won’t be scanning live broadcasts, nor will it automatically take content down.

China anti-trust regulator conducts new raids on Microsoft, Accenture

A Chinese anti-trust regulator conducted new raids on Microsoft Corp (MSFT.O) and partner in China Accenture PLC (ACN.N), the agency said on its website on Wednesday, after saying last week Microsoft is under investigation for anti-trust violations.

The State Administration for Industry and Commerce (SAIC) raided offices in Beijing and three other cities.

Microsoft has been suspected of violating China’s anti-monopoly law since June last year in relation to problems with compatibility, bundling and document authentication for its Windows operating system and Microsoft Office software, the SAIC said last week.

China is intensifying efforts to bring companies into compliance with an anti-monopoly law enacted in 2008, having in recent years taken aim at industries as varied as milk powder and jewelry.

Microsoft’s Windows ‘Threshold’ expected to add virtual desktops, drop charms | ZDNet

First up, as reported by Brad Sams at Neowin.net, Microsoft is moving toward adding virtual desktops to Threshold, the Windows release expected in the spring of 2015.

The other UI change coming to Threshold is the elimination of the Charms Bar, as first reported by Winbeta.org.

Existing “modern” Windows 8 apps will get title bars that include menus that have the charms components listed.

Microsoft tip leads to child porn arrest in Pennsylvania

A tip-off from Microsoft has led to the arrest of a man in Pennsylvania who has been charged with receiving and sharing child abuse images.

It flagged the matter after discovering that an image involving a young girl had been allegedly saved to the man’s OneDrive cloud storage account.

Microsoft’s terms and conditions for its US users explicitly state that it has the right to deploy “automated technologies to detect child pornography or abusive behavior that might harm the system, our customers, or others”.

Following the most recent case, Mark Lamb from the company’s Digital Crimes Unit released a statement.

“Child pornography violates the law as well as our terms of service, which makes clear that we use automated technologies to detect abusive behaviour that may harm our customers or others,” he wrote.

“In 2009, we helped develop PhotoDNA, a technology to disrupt the spread of exploitative images of children, which we report to the National Center for Missing and Exploited Children as required by law.”

PhotoDNA creates a unique signature for each image, similar to a fingerprint, to help pictures be matched.

This is done by converting the picture into black-and-white, resizing it and breaking it into a grid. Each grid cell is then analysed to create a histogram describing how the colours change in intensity within it, and the information obtained becomes its “DNA”.

Google also uses PhotoDNA, alongside its own in-house technologies, to detect child abuse images. In addition, the software is used by Facebook and Twitter, among others.

Best Easy BBQ Chicken

The Night Before:

Combine vegetable stock, salt, water and ice in something large enough to hold your chicken, like a cooler with some room to spare (for more ice if needed for ex).
Place the thawed chicken (with innards removed) breast side down in brine.
Refrigerate or set in cool area (with ice) for 8 to 16 hours. Turn once if you can half way. No bigs.

Cookin:

Prep that bird:

Take that bird out of the brine, rinse it, and pat it down dry. With some paper towls.
Put that bird on the Beer butt holder / “poultry holder”.
Flavor that bird.
Oil that bird. I like to use Garlic oil, or butter, or bacon grease.

Prep the BBQ

Start your coals if you use those. I have a link to a great stater below.
Really don’t use lighter fluid.
Spread the coals out evenly.

Cook that bird

(length of cook time we vary depending on bird size)

Cover that bird in a foil dome. Make it legit tight, the steam trapped in there is our helper.
Do this before you put it on the BBQ, its hard and HURTS if you do it while its sitting on top of fire.
Try to hold the BBQ around 400F. Don’t stress it too much, that’s our target area.
Cook until clear juices are noticeable, and it smells cooked. If you have a probe you are shooting for 165F – 175F. Or if you can pull a leg off with little effort.

Equipment:

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Faux BBQ Starter | FauxShow 178

chris — Sun, 25 May 2014 15:19:20 +0000

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Angela and Chris discuss three great BBQ recipes just in time for summer! Tools, tips, and great pics for you to enjoy!

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LinuxFest Northwest 2012 | LAS | s21e07

chris — Sun, 29 Apr 2012 13:21:07 +0000

We push through the fest hangover, and tell you what rocked and what shocked!

PLUS – Some Linux video editing tips, and recording Google+ Hangouts!

And so much more!

All this week on, The Linux Action Show!

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Matt’s Howto:

The bulk of the howto is going to be in the video. However, there are some things you need access to.

1) Kdenlive – use this Ubuntu PPA if you’re using Ubuntu 11.10.
In a terminal window:

sudo add-apt-repository ppa:sunab/kdenlive-release
sudo apt-get update
sudo apt-get install kdenlive

2) When you first run Kdenlive, it’s likely going to give you some first run errors, regarding ML, cancel instead of closing the app (so the first run wizard runs again later).
If running Ubuntu 11.10 and you’ve added the PPA, you will want to add/update the following.

From Synaptic, search for libmlt++3 – if it’s showing you have anything older than version 0.7.6, update the package. Also double check that libmlt-data and libmlt4 are installed.

Now you can run kdenlive again and it will show everything is working perfectly.

3) To run your webcam successfully in Google Plus hangouts, make sure your webcam is plugged in (directly, no hubs). Open up a Google Plus hangout without joining it. Visit “check settings”. If the webcam is working, great. If it’s not, then close the browser and install WebcamStudio from the latest Deb package. It will installed either via Gdebi or from the Software Center automatically.

3a) If you want/need to run WebcamStudio, perhaps because your webcam wasn’t detected in Firefox or Chrome, start the software, follow along with the video to get the software running with your webcam.

4) Since your end goal is to record Google Plus hangouts as a video, you will need to install the screen recording software known as Kazam.
In a terminal:

sudo add-apt-repository ppa:kazam-team/stable-series
sudo apt-get update
sudo apt-get install kazam

5) Open the Kazam software as I showed you in the video and confirm your settings and begin recording. To stop recording once you’ve started, look to the upper right near the network settings and clock, right click on the Kazam widget and stop recording from there. Remember: Do not export to a video editor directly as the video file will not be saved normally. Choose to save it for later instead.

6) With Kazam recording and WebcamStudio using your webcam, open a browser with the Google Video chat plugin installed, browse to Google Plus, then start a hangout.

7) Once the hangout is finished, close the hangout, stop Kazam, save the file, import it into Kdenlive. Drag the video into the timeline, cut the clip as to make sure the area you wish to obscure is covered. Tip: When moving the obscure box corners, understand that it’s very sensitive and getting the cursor into position takes a steady hand. So patience is critical.

8) Save the project, export it as you see fit.

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Science of BBQ | SciByte 6

chris — Wed, 06 Jul 2011 21:38:45 +0000

This week on SciByte …
We take a look at the science of BBQ, taking a with a delightfully scientific look at the science of fire and cooking. Plus, we apply our science filters to the great propane charcoal debate. All that and more, on SciByte!

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Fire

Fire is AWESOME.
It gave humans the first form of portable light and heat.
It gave us the ability to cook food, forge metal tools, form pottery, harden bricks and drive power plants.

The ancient Greeks considered the 4 major elements of the universe to be water, earth, air and FIRE
Fire is NOT matter
Fire IS a visible, effect of matter changing form, part of a chemical reaction

Fire comes from a chemical reaction between oxygen in the atmosphere and some sort of fuel (wood or gasoline, ect ) when you heat the fuel to its ignition temperature. It is a rapid, self sustaining oxidation process that causes energy to be released in the form of heat and light.
Fire kills more people every year than any other force of nature.
A large forest fire can release as much energy in 15 minutes as the atomic bomb that destroyed Hiroshima.

The most flammable compounds contain carbon and hydrogen, which recombine with oxygen relatively easily to form carbon dioxide, water and other gases.
Color and temperature of a flame are dependent on the type of fuel involved in the combustion, in some blue does indicate the hotter portion of the flame but it’s not a set rule that all blue flame is hotter

Cooking

the process of preparing food by use of heat.
Most anthropologists believe that cooking fires first developed around 250,000 years ago.
When heat is used in the preparation of food, it can kill or inactivate potentially harmful organisms including bacteria and viruses.
Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking.

Maillard Reaction

is not a single reaction, but a complex series of reactions between amino acids and reducing sugars, usually at increased temperatures
The reactive carbonyl group of the sugar reacts with amino acid, and forms a complex mixture of poorly-characterized molecules responsible for a range of odors and flavors

Carmelization

the browning of sugar
Carmelization leads desirable colour and flavour in bakery’s goods, coffee, beverages, beer and peanuts
a process used extensively in cooking for the resulting nutty flavor and brown color
As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

Searing/browning : Does it ‘seal in’ the juices?

Browning, also known as the Maillard reaction or caramelization, is caused when you heat sugars and amino acids together.
This reaction is what causes that very flavorful and wonderful crusty surface in meat that gives it that great, grilled flavor
- Sugar based BBQ sauce adds sugars to the surface of the meat that can carmelize

Does it seal in moisture?

Experiments that weight similar cuts of meat with/without searing don’t show any weight difference, indicating that it /doesn’t/ seal in juice … but does that simply talk about water? not sure
Even science debates this

Muscle Meat gets firmer the more it’s cooked, so you can tell by firmness how it’s cooked.
Analogy :

rare/med-rare : fleshy part under your thumb
Med : middle of hand
Med-well/well done : tight near finger knuckles
THE REASON:
- The protein chains bunch up, and expel excess water. Increasing density.

The Charcoal briquette

First invented and patented by Ellsworth B. A. Zwoyer of Pennsylvania in 1897

Interest was slow until the 1920’s, when Henry Ford decided to recycle wood scraps from auto making into briquettes

The life Cycle of Today’s Charcoal Briquettes

Starts with sawdust and wood chips from lumber mills unloaded and mixed in a pit, the mix travels a conveyor an electromagnet removes any metal contaminates, and a vibrating screen removes larger pieces

A long rotating dryer heats it to 1400* for 4 min, it’s sealed from Oxygen to prevent fire
Anthracite coal is added, which raises the burning temperature
Lime is added, this is what turns the briquet’s white after being lighted
Cornstarch is blended in to bind the ingredients together
This passes onto a press roll to form the briquette shape, and only takes a fraction of a sec
The briquettes are about 35% moisture and soft
Go to a 250ft drying tunnel, where they are heated to 280* for 2.5 hours
Here the moisture goes from 35%->5% [the lower the moisture level the better the burn]

Carbon + Oxygen + Energy –> CarbonDioxide + Marbon Monoxide

C2 + O2 + Energy –> CO2 + CO

Charcoal vs wood

Freshly cut wood contains a lot of water — sometimes more than half its weight is water.
Watery wood does not make for very efficient cooking.
When the tree was alive it contained sap and a wide variety of volatile hydrocarbons in its cells.

Smoke / Volatile Hydrocarbons

“Volatile” means that these compounds evaporate when heated.
A hydrocarbon is an organic compound consisting entirely of hydrogen and carbon
When you put a fresh piece of wood or paper on a hot fire, the smoke you see is those volatile hydrocarbons evaporating from the wood at about 300 F (149 C).
If the temperature gets high enough, these compounds burst into flame. Once they start burning, there is no smoke because the hydrocarbons turn into carbon dioxide and water vapor (both invisible).

Charcoal has no volatile hydrocarbons

The process of making charcoal drives off all volatile organic compounds
This produces a very intense heat with very little smoke, making charcoal very useful as a cooking fuel that will not overwhelm

Flavor / cooking

Charcoal does impart some flavor – aroma compounds from the charcoal
Lighter Fluid, commonly used to start charcoal cooking, has a stronger flavor.
- If you want to avoid that taste, could try using a Starter Chimney to start your coals (uses heat convection to ignite the charcoal)
Some brands of briquettes include a small amount of starter fluid. If you’re concerned about flavor, keep an eye out for that.

Gas / Propane

The majority of gas grills use metal tanks full of liquid propane (LP) gas.
LP gas is a fossil fuel, like oil and natural gas.
Initially, the natural-gas industry had problems with the “extra” compounds contained in the gas.
The propane and butane was unstable, evaporated easily and created higher vapor pressures when storing and transporting natural gas.
Dr. Walter Snelling, began experimenting with the condensed forms of these waste materials in 1910.
By 1911, he had produced samples of propane and butane and had already envisioned a storage-and-distribution system for these fuels. In 1913, he was granted a patent for his method of producing LP gases

Propane is created from petroleum and contains aliphatic hydrocarbons

hydrocarbons composed of nothing but hydrogen and carbon atoms.
When you take petroleum and process it in a refinery, you end up with hydrocarbon chains of different lengths.
- It can be refined from oil and natural gas the same way gasoline is refined from crude oil.
These different chain lengths can then be separated from each other and blended to form different fuels.

Methane : a single carbon atom & four hydrogen atoms (CH4).
Butane : four carbon atoms & ten hydrogen atoms (C4H10).
Propane : three carbon atoms chained together & eight hydrogen atoms (C3H8).

Propane + Oxygen → Carbon dioxide + Carbon monoxide + Carbon + Water

2 C3H8 + 7 O2 → 2 CO2 + 2 CO + 2 C + 8 H2O + heat

Propane Starter

in a grill starter, the popping noise you hear is a little spring-loaded hammer hitting a crystal and generating thousands of volts across the faces of the crystal.
Certain crystalline materials (like quartz, Rochelle salt and some ceramics) have piezoelectric behavior.

When you apply pressure to them, you get a charge separation within the crystal and a voltage across the crystal that is sometimes extremely high.

- inducement of polarization by mechanical deformation of the surface area

Taste Study

A taste study was done where people were presented with hamburgers and steak cooked on gas and charcoal.
For the hamburgers no one could tell the difference between the charcoal or gas
For the steaks however, they could tell the difference, the charcoal grilled steak had more distinct smoke flavor.
- There SHOULD be a difference in the taste, right?
- Propane does produce water as a by-product while charcoal does not

f you heat meat for too long or at too high a temperature, you get burning/charring

burning/charring forms carcinogens, benzopyrenes and other undesirable compounds on the surface which are not good for you
carcinogen (cancer-causing compound) Heterocyclic amine (HCA),
You may increase your stomach cancer changes by 3x if you order your (muscle) meat from med-well to well-done.
This applies to anything touching a surface over 400-500*, if you marinate this creates a buffer

Flare-ups happen because fat drips down on charcoal/gas and starts burning

If you pre-boil ribs you reduce the fat in them and reduce incidence of flareups!
This really means you pre-simmer them just below boiling point, since boiling would rapidly denature -unfold/change structure – the proteins in the connective tissue which could make them tough and chewy
This does change the flavor of the meat but …
You can pre-flavor the ribs, or even cook them in beer (adds flavor and tenderized the meat)
To bring out the most meat flavor required slow cooking, and most people over cook the meat (drying it out too much)

Steaks :

Let them set at room temperature (if cold) for 15-20 min, this will allow it to cook more evenly. never more than an hour

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BBQ – Jupiter Broadcasting

From Zero to Murder | The Friday Stream 9

Resilience Is Futile | LINUX Unplugged 305

Losing My Religion | LINUX Unplugged 304

The Podcast Diet | Tech Talk Today 141

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Microsoft Snoops Too | Tech Talk Today 40

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The Night Before:

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Faux BBQ Starter | FauxShow 178

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LinuxFest Northwest 2012 | LAS | s21e07

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Science of BBQ | SciByte 6

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