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News: This Cable Can Charge Both Androids & iPhones

We've all been there—you're away from home, your phone's battery is quickly nearing zero, and you forgot to bring your charger. "Hey, does anybody have an iPhone charger?" you ask. Crickets. If you could understand cricket-speak, you'd know that they too were saying "Sorry, bud. We're all on Android."

Zanti: Introduction

I've been doing tutorials on Rasberry Pi and I would like to thank everyone that have both read the tutorials and gave me feedback on how well I'm doing. But now I've decided to take a small break and start a mini series that I'm hoping to be at least five tutorials. This doesn't mean I'm gonna stop posting Raspberry Pi tutorials, but since I'm learning so much at the same time I've decided to share some of that knowledge. Hence this tutorial. Please sit back, relax and read on.

News: Could Cooking White Rice with Coconut Oil Cut Calories?

White rice is cheap, filling, and tasty. No wonder so many countries in the world rely on it as a mealtime staple, including most of East and Southeast Asia. Alas, because of its relative lack of nutrition and its high calorie count, consuming lots of white rice regularly also puts people at risk for diseases like diabetes and obesity.

News: This Cauliflower Is Fractal-ly Delicious

One of the best things about talking to other people who love food is that they point you to weirdly beautiful ingredients, like this: No, that's not an escapee from Middle Earth you're seeing. It's one of Mother Nature's best attempts at making fractals come alive into a golden spiral: the Romanesco (sometimes called fractal broccoli, broccoflower, or Romanesque cauliflower). Here's another view: So Just What Is It & What Does It Taste Like?

News: How Chemistry Creates the Ultimate Cheese Dip

I have a weird fondness for the texture, if not the taste of Velveeta (and Kraft American cheese slices). No other cheese has quite the same amount of slip or smoothness and manages to stay that way, undoubtedly because Velveeta contains sodium alginate, an algae derivative that helps it stay so silky-smooth even as it heats up. It also contains a high level of protein-to-fat ratios, which is what makes it a champion melter.