Thursday, April 22, 2010

Happy birthday, NCSA Mosaic!

Ah, the memories.

Happy birthday, NCSA Mosaic!:


Good golly, was it really seventeen years ago that NCSA Mosaic 1.0 was released? How far we’ve come in the nearly two decades since images were first rendered inline with text. Now we take it for granted that we can watch movies in our browsers!

As usual, thanks to Wired for the trip down nerd memory lane!

Sunday, April 18, 2010

Sleeveface

This is a pretty interesting idea. Here is one of my favorites from this compilation.

Here is the official site... and here is the Flickr pool.

Friday, April 16, 2010

How to Back Up and Play Your Wii Games from an External Hard Drive [How To]

How to Back Up and Play Your Wii Games from an External Hard Drive [How To]:
Click here to read How to Back Up and Play Your Wii Games from an External Hard Drive
Connecting an external hard drive to your Wii to backup and play your games is a simple way to keep expensive discs out of harms way, decrease game load times, and organize your collection with swanky cover art. Here's how it works. More »

Tuesday, April 13, 2010

How to Try the New Google Docs Apps

How to Try the New Google Docs Apps: "Here's how to try Google Drawings and the new interfaces of Google Documents and Google Spreadsheets:

* create a new drawing by opening the documents list, clicking on 'Create new' and selecting 'Drawing'.


* to see the new document editor, go to the settings page, click on the 'Editing' tab and select 'Create new text documents using the latest version of the document editor.' Unfortunately, you can't see the existing documents in the new interface. The new document editor is code-named 'kix' and it's a completely new application.


* to switch to the new spreadsheets editor, open a spreadsheet and click on 'New version' at the top of the page. All spreadsheets will now open in the new interface.


The new interface is not yet available for presentations.





"

Thursday, April 8, 2010

Petite Vanilla Bean Scones

TPW_3458

Petite Vanilla Bean Scones

Ingredients
  • SCONES
  • 3 cups All-purpose Flour
  • ⅔ cups Sugar
  • 5 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • ¾ cups Heavy Cream (more If Needed)
  • 2 whole Vanilla Beans
  • GLAZE
  • 3 cups Powdered Sugar, Sifted
  • ½ cups Whole Milk
  • 1 whole Vanilla Bean
  • Dash Of Salt
Preparation Instructions
Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes. 

Sift together flour, 2/3 cup sugar, baking powder, and salt.

Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Pour vanilla cream into flour mixture and stir gently with a fork just until it comes together.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. 

Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.