Panasonic makes some small, effective air purifiers that have filters for odor as well as small particles down to 0.3 microns. I bought the F-P20HU1 for 600 sq ft apartment. Not sure about dust but it's great for seasonal allergies and kitchen odors. Panasonic claims life of 1 yr for odor filters and 3 years for HEPA.
They're only about 6" deep with a front intake and top exhaust so you can push them right against the wall.
List prices in the $199 - $239 range. Check out appliances.com or even better, Froogle for retail pricing.
"The ultimate personal transportation device, 65 meters (213 ft.) in length with 470 square meters (5000 sq. ft.) of interior space on 4 levels. As proposed, the submarine would constitute the single largest private undersea vehicle ever built."
I asked that question. And no, i'm not brainwashed - in any way. I'm quite well aware that high fat foods are not necessarily harmful in moderation. But neither have I been led into believing that Atkins-style or "Zone" diets that promote high-fat, high-protein, and low carbohydrates are healthful or that they can even deliver long term weight loss. I see that many media sources these days are making the strange leap of logic that "we've been told low-fat, but Americans are getting fatter. therefore, maybe low-fat isn't right."
After the death and taxes, the next inevitable truth:
if (calories consumed > calories burned) then weight++;
The "common sense" for fats and cholesterol has two parts: (1) fat has about 9 calories per gram as compared to 4 calories per gram for proteins and carbohydrates. You need to know this before justifying the eating of a bag of doritos with salsa 'n queso. (2) Cholesterol kills. Medical science has advanced such that the #1 killer in the US is a lifestyle disease - heart disease - directly attributable to diet and lack of exercise. 1 egg yolk has more cholesterol than your body can healthily process in a day. And not to sob story here, but some people's genetic dispositions make them even more susceptible to these problems.
Unfortunately, I didn't get the answer I was looking for. Alton himself often shudders at the specter of high fat and high cholesterol ingredients - in one episode he "dies" of a heart attack and is lectured by god in the form of a tuna. I know that he uses yogurt in place of cream in some episodes. I wanted to know what he thought of other substitutes - natural and otherwise - that are on the market. Is margarine any better than butter, tastewise, can it be used in some of his recipes? What about the various sugar substitutes - can they be used in that chocolate mousse recipe? I grew up with applesauce in my chocolate chip cookies in place of butter - whaddya think?
This was a sensible question. I asked several and this one got modded up. Unfortunately, it probably would have been better asked in a converation rather than by send-away. I'll be sure to ask him when he's touring in support of his book!
P.S. The FDA and the surgeon general have made up their minds, and have left it alone for nearly 20 years. Low fat, high fiber, lots of vegetables and fruit. The nutrition pyramid hasn't changed since I was in 1st grade. The cover story of Time or Newsweek has.
P.P.S. Good Eats still rules. I just tend to make his Salsa, Pasta, Vegetable, and Fish recipes more than I do his deep-fried macaroni and cheese dish.
I worked at Verizon on the east coast '96 - '98 when they were Bell Atlantic.
While I had a P133 at home, we had 40Mhz sparcstations on our desk. 256MB RAM, 320MB HDD. Had to run most of our apps off of the UE10K in the data center if we wanted decent performance. Got busted for doing so, occasionally. Nobody had anything near top-of-the-line. Not even the admins.
It was actually a great environment to work in. The application architecture had been designed by Bellcore, the now-non-existant technology company for the Baby Bells.
The endian-ness cited in the article is mainly due to legacy sources. On the software front-end side, we never had to deal with it. (And I learned a whole hell of a lot about Motif) On the data side, though, we had to deal with endian-ness and EBCDIC-to-ASCII nastiness via a stupid gateway that just injected null into any byte stream that contained non-printable characters. Zero-terminated C strings don't like nulls. At least I got to do some Java.
Instead of just duct-taping a single more digit onto the system, how about a real overhaul that'll fix the capacity issue forever? If they insist on using base-10, go to 16 or 20 or more digits from 12, not 13. The extra computing power required is trivial and you can get a capacity large enough to barcode every atom in the universe. If they're going to have to do the systems overhaul anyway, make it worthwhile.
The move from IPv4 to IPv6 is an instructive example.
Lower fat in and of itself is silly - take look at all the low-fat foods out there, and how many fat people there are...And what's in the top 3 ingredients for all these low fat foods? Sugar. Empty calories...
I'm not sure what prompted this rant; I'm certainly not in favor of anyone, especially Alton, dumping good food in favor of Snackwell's. And I have read Alton's book. I'm simply interested in knowing what substitute ingredients are healthy and tasty. He uses yogurt in place of cream in some recipes; Any more like this? The "applesauce in place of butter" example is another i'm interested in.
The fact is, there's only one reason people are overweight: too many calories. If you consume more calories than you burn, you will gain weight. Burn more than you consume and you will lose weight. Fat has 9 calories per gram versus about 4 calories per gram for proteins and carbohydrates.
notes just how silly and misguided current low-fat trends are.
No, he doesn't. He comment on the relationship between cholesterol consumed and blood cholesterol levels. He discusses the difference between types of fats (saturated and mono- and poly-unsaturated). He mostly espouses a balanced diet that includes plenty of fruits, grains, and vegetables, especially those with high fiber, but with the occasional seafood, dairy, and meat. Dessert optional once in a while. Certainly anyone can see that consuming 3,000 calories of sugar in order to have a zero-fat diet is asinine.
Mr. Brown, I love your recipes. In the last few weeks, I've prepared Chocolate Mousse, Party Mayonaisse, Chimney Tuna, and Baba Ganoush from "Good Eats" and Chicken Piccata from "I'm Just Here for the Food." Not all at one meal, of course.
I applaud episodes like "Good Milk Gone Bad" and "The Other Red Meat" that focus on lower fat and cholesterol foods. But many of your recipes call for butter, oil, cream, and other less than healthful foods (even bacon grease!). What do you think about some of the substitutes out there, or using ingredients like applesauce to replace butter?
Mr. Brown, I've been watching your show for some time, and I know that you provide a good deal good advice on selecting and caring for kitchen equipment: appliances, "gadgets," cookware, and even a barbecue grill. I appreciate this part of "Good Eats" a great deal.
One discussion I haven't seen: I consider the most important multitasker in my kitchen to be a knife, mainly my 8" chef's knife. What advice do you have for choosing a set of knives? Which knives do you consider the most important in food prep? Do you sharpen them yourself or have them sharpened at a shop?
Bosendorfer makes the 290SE reproducing piano, which operates on the same concept as the Yamaha Disklavier system. Many experts seem to agree that it far exceeds the Yamaha system.
I don't know about its use in virtual concerts, but I have a set of CDs of all 32 of Beethoven's Piano Sonatas that were recorded in a single weekend (that's 10 CDs!) by concert pianist Robert Silverman. Silverman believes the system records his performances with such fidelity that its playback is equivalent to his presence at the keys. I can attest these Sonatas sound wonderful. The engineering behind this piano and recording system is quite a story.
The Bosendorfer technology has also been used in recreating performancesby Sergei Rachmaninoff from original player piano rolls on the two CD volumes "Window in Time". It's amazing hearing the great Russian composer and pianist playing his own works (and works of others) on a new CD when he's been dead for almost 60 years.
The important question is, what kind of tube is it? There's only one, judging by the picture. Is it an output tube? Another question: cooling. Tubes get damn hot.
A lot of audiophile tubes are sourced from Russian or Chinese factories. It would suck to blow the tube playing GTA3 and have to wait 12 weeks for a shipment from the far east!
You're right, and I agree with you to a point. Most major-label pop CDs are compressed to hell.(dynamic range compressed, not digital-audio-format compressed). I should have mentioned it. It doesn't sound bad to listeners who've grown used to dynamic range compression on FM radio.
However, for most non-pop recordings, or works where the artist really cares about what it sounds like, and has a hand in mastering, the CD format hasn't sounded better.
I have a Sony SACD player and a fairly good system to listen to it on - but much less than the "$10,000" mentioned by a poster above. I have some 30 discs that i've paid $12.99 - $22.99 for. The sound is phenomenal. Anyone who has sat for a listen agrees. It is better than CD, even though the recording and mastering of CDs has gotten much, much better over the last few years.
The great truth of recorded music is: The life and death of any format is in the software, not the players, not the technology, not the marketing. How much music is there? The biggest problem SACD has is that there's less than, oh about 400 discs available, mostly classical and jazz, and mostly older recordings, at that. One great advantage for SACD is that Sony has begun all mastering in DSD, the one-bit technology behind SACD. That recently-released CD you bought from a Sony label was probably recorded using DSD and downsampled for the CD master.
MP3 and other compressed formats have lots of software available.
One other note: I have a two channel system (i.e., Stereo) but SACD supports a 5.1 channel layer, too. So a fully-loaded hybrid SACD has a 2-channel Red book CD layer, a 2 channel SACD layer, and a 5.1 channel SACD layer. Only the 2 channel SACD is required.
I can attest that the format sounds absolutely stunning. I have a pretty good system, but certainly not anywhere near the "$10,000 pair of speakers" a poster above mentioned as a requirement to hear the difference.
You are right about the studio, and I would add that the skill and technology used in mastering make even more difference. CD promised that the format would be "transparent" - that the limiting factor would be the recording and the mastering. I think SACD delivers on that promise.
Venter pioneered a lot of the methods involved in Genome sequencing. Why shouldn't he use his own? He mislead the board of his company, and maybe that's unethical, but the company is his creation.
Besides, scientists have always had a history of experimenting on themselves: Newton died of mercury poisoning from his experiments, Kevin Warwick has been having chips implanted in his body, and where do you think Antony van Leeuwenhoek got the sperm he observed under his microscope?
I hate these street signs! They're everywhere! Telling you what to do! "Yield" and "Stop" and "Do Not Enter" and "No Left Turn"!
When is someone going to do something about this plague of spam?
An anti-software radio
on
GNU Radio
·
· Score: 1, Offtopic
Sorry, i'm going to have be a luddite here. If you have GNU Radio envy, here's the antidote: the distinctly analog (and fantastic sounding) Henry Kloss Model Two Desktop Stereo Radio. AM and FM. Lovely smooth-sliding analog dials. And nothing else sounds as good for $159. And if that's too rich, there's the original $99 Mono Henry Kloss Model One. Rest In Peace, Mr. Kloss.
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They're only about 6" deep with a front intake and top exhaust so you can push them right against the wall.
List prices in the $199 - $239 range. Check out appliances.com or even better, Froogle for retail pricing.
Lists of songs on CDs and lists of CDs by artists, like any collection of facts, are not copyrightable information.
song lyrics and album cover art, on the other hand, are copyright, being creative works. i don't think MusicBrainz stores either of these things.
"The ultimate personal transportation device, 65 meters (213 ft.) in length with 470 square meters (5000 sq. ft.) of interior space on 4 levels. As proposed, the submarine would constitute the single largest private undersea vehicle ever built."
I'll just download a few CDs from a P2P and call it even.
This is awesome! Now, does anyone have a speech-to-text program that accepts ogg streams as input?
After the death and taxes, the next inevitable truth:
if (calories consumed > calories burned)
then weight++;
The "common sense" for fats and cholesterol has two parts: (1) fat has about 9 calories per gram as compared to 4 calories per gram for proteins and carbohydrates. You need to know this before justifying the eating of a bag of doritos with salsa 'n queso. (2) Cholesterol kills. Medical science has advanced such that the #1 killer in the US is a lifestyle disease - heart disease - directly attributable to diet and lack of exercise. 1 egg yolk has more cholesterol than your body can healthily process in a day. And not to sob story here, but some people's genetic dispositions make them even more susceptible to these problems.
Unfortunately, I didn't get the answer I was looking for. Alton himself often shudders at the specter of high fat and high cholesterol ingredients - in one episode he "dies" of a heart attack and is lectured by god in the form of a tuna. I know that he uses yogurt in place of cream in some episodes. I wanted to know what he thought of other substitutes - natural and otherwise - that are on the market. Is margarine any better than butter, tastewise, can it be used in some of his recipes? What about the various sugar substitutes - can they be used in that chocolate mousse recipe? I grew up with applesauce in my chocolate chip cookies in place of butter - whaddya think?
This was a sensible question. I asked several and this one got modded up. Unfortunately, it probably would have been better asked in a converation rather than by send-away. I'll be sure to ask him when he's touring in support of his book!
P.S. The FDA and the surgeon general have made up their minds, and have left it alone for nearly 20 years. Low fat, high fiber, lots of vegetables and fruit. The nutrition pyramid hasn't changed since I was in 1st grade. The cover story of Time or Newsweek has.
P.P.S. Good Eats still rules. I just tend to make his Salsa, Pasta, Vegetable, and Fish recipes more than I do his deep-fried macaroni and cheese dish.
Activists opposing violence in video games and those who support content ratings and age requirements on games often miss this fact as well.
While I had a P133 at home, we had 40Mhz sparcstations on our desk. 256MB RAM, 320MB HDD. Had to run most of our apps off of the UE10K in the data center if we wanted decent performance. Got busted for doing so, occasionally. Nobody had anything near top-of-the-line. Not even the admins.
It was actually a great environment to work in. The application architecture had been designed by Bellcore, the now-non-existant technology company for the Baby Bells.
The endian-ness cited in the article is mainly due to legacy sources. On the software front-end side, we never had to deal with it. (And I learned a whole hell of a lot about Motif) On the data side, though, we had to deal with endian-ness and EBCDIC-to-ASCII nastiness via a stupid gateway that just injected null into any byte stream that contained non-printable characters. Zero-terminated C strings don't like nulls. At least I got to do some Java.
The move from IPv4 to IPv6 is an instructive example.
I'm not sure what prompted this rant; I'm certainly not in favor of anyone, especially Alton, dumping good food in favor of Snackwell's. And I have read Alton's book. I'm simply interested in knowing what substitute ingredients are healthy and tasty. He uses yogurt in place of cream in some recipes; Any more like this? The "applesauce in place of butter" example is another i'm interested in.
The fact is, there's only one reason people are overweight: too many calories. If you consume more calories than you burn, you will gain weight. Burn more than you consume and you will lose weight. Fat has 9 calories per gram versus about 4 calories per gram for proteins and carbohydrates.
notes just how silly and misguided current low-fat trends are.
No, he doesn't. He comment on the relationship between cholesterol consumed and blood cholesterol levels. He discusses the difference between types of fats (saturated and mono- and poly-unsaturated). He mostly espouses a balanced diet that includes plenty of fruits, grains, and vegetables, especially those with high fiber, but with the occasional seafood, dairy, and meat. Dessert optional once in a while. Certainly anyone can see that consuming 3,000 calories of sugar in order to have a zero-fat diet is asinine.
And starting with hot water doesn't really speed up the process much, not by more than a few seconds. Robert Wolke covers this myth in his new book What Einstein Told His Cook: Kitchen Science Explained
Alton Brown uses an electric kettle for boiling water. Faster than a microwave or stovetop.
I applaud episodes like "Good Milk Gone Bad" and "The Other Red Meat" that focus on lower fat and cholesterol foods. But many of your recipes call for butter, oil, cream, and other less than healthful foods (even bacon grease!). What do you think about some of the substitutes out there, or using ingredients like applesauce to replace butter?
Thank You
Chris
One discussion I haven't seen: I consider the most important multitasker in my kitchen to be a knife, mainly my 8" chef's knife. What advice do you have for choosing a set of knives? Which knives do you consider the most important in food prep? Do you sharpen them yourself or have them sharpened at a shop?
Thank You
Chris
Now, if they could just do something about the smell. The Broadway-Fulton-Nassau station certainly gets rank in the summer.
I don't know about its use in virtual concerts, but I have a set of CDs of all 32 of Beethoven's Piano Sonatas that were recorded in a single weekend (that's 10 CDs!) by concert pianist Robert Silverman. Silverman believes the system records his performances with such fidelity that its playback is equivalent to his presence at the keys. I can attest these Sonatas sound wonderful. The engineering behind this piano and recording system is quite a story.
The Bosendorfer technology has also been used in recreating performances by Sergei Rachmaninoff from original player piano rolls on the two CD volumes "Window in Time". It's amazing hearing the great Russian composer and pianist playing his own works (and works of others) on a new CD when he's been dead for almost 60 years.
A lot of audiophile tubes are sourced from Russian or Chinese factories. It would suck to blow the tube playing GTA3 and have to wait 12 weeks for a shipment from the far east!
Not that I'm in favor of lining the oil industry's pockets any further...
However, for most non-pop recordings, or works where the artist really cares about what it sounds like, and has a hand in mastering, the CD format hasn't sounded better.
The great truth of recorded music is: The life and death of any format is in the software, not the players, not the technology, not the marketing. How much music is there? The biggest problem SACD has is that there's less than, oh about 400 discs available, mostly classical and jazz, and mostly older recordings, at that. One great advantage for SACD is that Sony has begun all mastering in DSD, the one-bit technology behind SACD. That recently-released CD you bought from a Sony label was probably recorded using DSD and downsampled for the CD master.
MP3 and other compressed formats have lots of software available.
One other note: I have a two channel system (i.e., Stereo) but SACD supports a 5.1 channel layer, too. So a fully-loaded hybrid SACD has a 2-channel Red book CD layer, a 2 channel SACD layer, and a 5.1 channel SACD layer. Only the 2 channel SACD is required.I can attest that the format sounds absolutely stunning. I have a pretty good system, but certainly not anywhere near the "$10,000 pair of speakers" a poster above mentioned as a requirement to hear the difference.
You are right about the studio, and I would add that the skill and technology used in mastering make even more difference. CD promised that the format would be "transparent" - that the limiting factor would be the recording and the mastering. I think SACD delivers on that promise.
barnes and noble and amazon list it as out of print. most college libraries seem to have a copy :-)
Besides, scientists have always had a history of experimenting on themselves: Newton died of mercury poisoning from his experiments, Kevin Warwick has been having chips implanted in his body, and where do you think Antony van Leeuwenhoek got the sperm he observed under his microscope?
When is someone going to do something about this plague of spam?
Sorry, i'm going to have be a luddite here. If you have GNU Radio envy, here's the antidote: the distinctly analog (and fantastic sounding) Henry Kloss Model Two Desktop Stereo Radio. AM and FM. Lovely smooth-sliding analog dials. And nothing else sounds as good for $159. And if that's too rich, there's the original $99 Mono Henry Kloss Model One. Rest In Peace, Mr. Kloss.