Monday, May 30, 2016

How the Internet works: Submarine fiber, brains in jars, and coaxial cables | Ars Technica

How the Internet works: Submarine fiber, brains in jars, and coaxial cables | Ars Technica:

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Wednesday, May 25, 2016

Origin of 'Singapore' found in old maps

If we look at maps going back 500 years, we can form an alternative thesis for how Singapore got its name ("No lions in S'pore but..."; May 21).
Starting in 1502, maps of the region named the Malaysian peninsula south of Malacca with variations of the name "Barxingapara".
By the 1550s, the part of Malaysia east of Changi was called "Cape Cincapula".
The first known example of a name on the island we now inhabit comes from a hand-drawn Dutch chart from the late 17th century, where the island is named "T Lang Isyl" (Long Island), while the waterway south is called "Straat Sincapura" (Singapore Strait).
In 1755, Jacques-Nicolas Bellin, a great French mapmaker, published an extremely detailed map of the region, in which our island is named "Pulo ou Isle Panjang" (Long Island), the waterway that separates Singapore from Malaysia is named "The Old Strait of Sincapour" and the waterway to the south, "The New Strait of Sincapour".
It is not until 1787 that we find a map in which the island carries three names: "Paulau Panjang", "Iatana" and "Sincapour".
The historical record is clear: Years before any map located the island of Singapore, maps of the region were calling southern Malaysia "Barxingapara", then there was Cape Cincapula, and then a waterway, Sincapura Straits.
But why "Barxingapara"? Dr Peter Borschberg of the National University of Singapore speculates in his article Singapura In Early Modern Cartography that "bar" means a kingdom of a coastal region, "xin" means "China", and "gapara" is the Javanese word for "gateway".
As Singapore marks the transition from the Indian Ocean to the South China Sea, "The Kingdom of the Gateway to China" may not be as poetic as "Lion City", but has the history of printed maps to support its claim as the real origin of the name of our country.
Eric Rosenkranz

Origin of 'Singapore' found in old maps, Letters on the Web News & Top Stories - The Straits Times: "Origin of 'Singapore' found in old maps"

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The Future of Work in 5 Charts

Here are 5 charts that show you the future of work, based on the present, which is likely the past depending on when you’re reading this.

Middle Management

1. The size of Middle Management will swell as the number of people who aren’t that important flood the workforce.
Middle Management - The Cooper Review


2. As the workforce grows, it will become increasingly time-consuming to keep each member of the team up to date on various statuses.
Updates - The Cooper Review

Meetings and Email

3. As meetings grow longer and longer, workers will look to email to follow up on conversations, that will then be needed to be taken back to a meeting.
The Meeting Email Cycle - The Cooper Review

Meeting Preparation

4. With so many meetings, preparing for meetings will be hard.
Prepare for Meetings - The Cooper Review

Time in Meetings

5. Without preparation, the time spent in meetings will be increasingly meaningless.
Doing in Meetings - The Cooper Review
100 Tricks to Appear Smart in Meetings100 Tricks to Appear Smart in Meetings is available for pre-order now! Check it out on AmazonBarnes & Noble and IndieBound

Keeping young children safe from kidnappers

Check out the video on the tips to delay kidnappers from getting the children into a car. Teach your kids that.

How to clean a fish with a pair of chopsticks before cooking it.

This really looks easy. Check out how to do it.

Monday, May 23, 2016

Sous Vide Steak | Sous Vide Recipe | ChefSteps

Steak, man. There’s nothing like it. Juicy and flavor-packed on the inside, crispy-crusted and well-seasoned on the outside. Pair it with a big, buttery baked potato and an ice-cold gin martini, and you’ve got a power meal worthy of any wolf of Wall Street. But while most of us have tried our hands at prepping tender beef cuts at home, there’s a notion out there that perfect steak dinners are the exclusive purview of pricey steakhouses and backyard decks lorded over by dedicated grillmasters.
We’re here to tell you that’s not true—not anymore, anyway. Because when sous vide cooking entered the home kitchen, it ushered in a new era of predictably perfect steak dinners. From novices to seasoned pros, anyone can sous vide their way to steak mastery. Just grab a sexy cut from the butcher counter and drop it in a pot of gently heated water, then come back when you’re ready to dine like a hedge-fund honcho. Forget babysitting your meat, forget time-sensitive stressfests, forget all those pesky subprime mortgage scandals—you just cook your meat and leave it until you’re ready to dig in. From there, you’re just a quick finishing step away from a fat cat–worthy meal that’s as satisfying as it is simple to prepare.
Not convinced? Before you assemble the hordes of barbecue fork–wielding grill jockeys, allow us to walk you through our foolproof method for a flavor-packed, juicy, tender, and all-around spectacular sous vide steak. Once you’ve tried it, we think you’ll agree thatsous vide is, bar none, the best way to cook a steak. Predictable, packed with flavor, impossibly easy, and ready when you are—now that’s a technique you can bank on.
Remeber to click the link below to watch the video. Super good.

Sous Vide Steak | Sous Vide Recipe | ChefSteps:

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