Thursday, August 25, 2011
砖砌的“宝马”车
来自深圳雕塑院的雕塑家戴耘的作品，名叫砖系列《车》，主要材质是红砖、水泥和钢铁，长5米、宽2.15米、高1.6米，重达6.5吨。透过车窗，
还可以清晰地看到里面的方向盘、车座等，当然还有“苏B2010”的车牌。有意思的是车门还可以打开，方向盘也可以转动。目前这辆号称造价达要60万的
“宝马” ，在中国江苏省江阴市澄江中路，欢迎去围观。
Wednesday, August 24, 2011
世界最贵天价冰淇淋价值款2.5万美元
这款巧克力圣代冰激凌由纽约著名餐厅“奇缘3”店主斯蒂芬·布鲁斯和珠宝商合作创出，含有28种可可，其中14种全球稀有昂贵。圣代顶部生奶油覆盖一层金箔和售价高昂的松露巧克力，主体巧克力中混入5克可食23K黄金。 好文章网
镶金镶钻冰淇淋
美国纽约市一家餐厅推出一款2.5万美元的巧克力圣代冰激凌，打破最贵甜点吉尼斯世界纪录。这款冰激凌的高脚杯以可食黄金为内膜，底部镶有1克拉白钻的18K黄金饰环。此外，用户吃完可以把饰有钻石的专用金勺带回家。
据媒体报道，美国纽约市一家餐厅7日推出一款单价2.5万美元的巧克力圣代冰激凌，打破最贵甜点吉尼斯世界纪录。
装这款冰激凌的高脚杯以可食黄金为内膜，底部镶有1克拉白钻的18K黄金饰环。此外，用户吃完可以把饰有钻石的专用金勺带回家。
4年前，布鲁斯推出一款单价1000美元的圣代冰激凌，赢得摇滚歌星等名人青睐。布鲁斯表示，他已经接到最新款圣代冰激凌的订单，大多来自计划来纽约的欧洲客户
比眼鏡蛇還毒の動物=X 【最讓人怕怕の牙齒】
这是一种叫“乌卡力”的猴子，仅仅在南美的热带雨林中生活。
这个猴子具有一口让人恐怖的牙齿，科学家甚至发现，这种猴子的牙齿不断的生长把面部都挤压变形了。
由于这种猴子的数量非常少，已被列入世界濒危动物红皮书。如果不加以保护，只能在博物馆里看到这种猴子的牙齿标本了。
黑龟，一种生活在北美洲海岸附近的动物。
它外表憨厚，性格温顺，但是却长有一副带有毒性的牙齿，在遇到攻击的情况下，它会露出非常恐怖的牙齿。
目前只能在外科手术或攻击它的条件下看到它恐怖的牙齿，科学家目前还没有发现其他带有毒性牙齿的龟类。
无毛猫配上它尖利的牙齿。
在野生动物摄影爱好者的推荐下，一种比较少见的无毛猫也入选了。
动物摄影家认为，无毛的外表加上尖利无比的牙齿，足以让人胆战心惊，恐怖的效果超过老虎和狮子。
英国斗牛犬的牙齿。
英国牧羊犬的牙齿此次获选，完全是因为英国斗牛犬的具有的强大爆发力，它们的爆发力经过测试可以担负上百吨重的货物。
如果它们攻击人类，就不是害怕那么简单。
智利吸血蝙蝠。无论是在艺术作品中，还是在真实的生活中。
吸血蝙蝠的牙齿一直是人类害怕的东西。
特别是这种来自智利的吸血蝙蝠。动物学家称，它的牙齿不仅可以吸血还可以撕咬数倍于自己体重的动物。
一群智利吸血蝙蝠，可以在数秒钟之类将一头成年马“变成”骷髅。
来自东非的地鼠具有最坚硬的牙齿。
这种地鼠幸亏个子比较小，动物学家认为，这种地鼠如果体积稍微大一些，将会取代人类成为地球的主宰。
因为它的牙齿不仅坚硬，还具有特殊的工具作用，而且它们的牙齿还具有再生功能，使得这种小老鼠可以适应非常恶劣的环境和天气。
这个是比眼镜蛇的毒牙还要毒的牙齿。
这种外表温和的动物名叫长鼻马，是生长在亚洲印度的一种奇怪的生物。
生物学家很早就注意到了这种动物的觅食方式，它们用牙齿将小虫子毒死然后吃掉，鼻子只具有散热和寻找气味的功能。
在长鼻马的牙齿缝隙里，动物学家竟然可以检测到十几中剧毒的物质。
但是这种马非常温顺，不会主动攻击其它动物。但是在动物学家的眼里，越是温顺的动物其实越让人担心。
Tuesday, August 23, 2011
iPhone 4從4千多公尺高空掉落還可用
iPhone 4 果然很強! 美國明尼蘇達州37歲男子麥肯尼，日前在高空跳傘時從4100多公尺的高空一躍而下，口袋裡的 iPhone 4 手機也掉了出來，沒想到這具 iPhone 4 摔落地面後，雖然螢幕鏡面碎裂，保護殼也損壞，但竟然還可以用!
麥肯尼降落地面後，利用衛星定位系統 (GPS) 追蹤應用程式，在一棟兩層樓高的建築屋頂上，找到了心愛的 iPhone 4。麥肯尼的跳傘教練瓊森一時興起，試撥看看這支「摔成重傷」的手機還能不能用，沒想到麥肯尼竟感受到 iPhone 4 發出震動，顯然收到訊號。
麥肯尼降落地面後，利用衛星定位系統 (GPS) 追蹤應用程式，在一棟兩層樓高的建築屋頂上，找到了心愛的 iPhone 4。麥肯尼的跳傘教練瓊森一時興起，試撥看看這支「摔成重傷」的手機還能不能用，沒想到麥肯尼竟感受到 iPhone 4 發出震動，顯然收到訊號。
Warm Photos / life Top 10 Hottest Politicians!
They are successful, rich, smart,
beautiful! Women which make ours votes wet! A celebrity is a person who
is widely recognized in a society. Fame is prerequisite for celebrity
status, but not always sufficient. For example, high-profile criminals
are famous, but not always celebrities! They really has influences in
our society!
1. Mara Carfagna (Italy)
2. Sarah Palin (U.S.A)
3. Ruby Dhalla (Canada)
4. Nicole Parra (U.S.A)
5. Yulia Tymoshenko (Ukraine)
6. Belinda Stronach (Canada)
7. Mary Bono Mack (U.S.A)
8. Gretchen Whitmer (U.S.A)
9. Stephanie Herseth (U.S.A)
10. Segolene Royal
Foodie Underground: Fresh Cheese 101
ColumnTurns out, making your own cheese is easier than you can imagine.
Before you start reading the rest of this column, maybe I should clarify what kind of foodie I am.Yes, I like to cook. Yes, I like to throw dinner parties. Yes, I spend a large part of my budget on food. Yes, I pretentiously pronounce any French culinary item with a French accent. But when it comes down to it, in the kitchen, I am incredibly low maintenance.
I rarely follow recipes, I don’t measure and I have never cooked anything that requires a thermometer. I only made clarified butter for the first time last year. If it’s too complicated I won’t touch it, because in my mind, food should be approachable; able to be enjoyed by everyone.
This could be why I’ve never taken an official cooking class. There was that time in Thailand where I learned how to make curry and pad thai in a balmy open air kitchen of Chang Mai, but that’s just what you do in Thailand. Culinary classes on home turf? Never.
Fortunately I have a good friend Sarah who knows what I want better than I do.
“I found this new culinary school. I really want to take a class.”
She proceeded with a long list of very tempting options.
“Ok, Fresh Cheese 101 it is,” I responded, not totally sure what I was getting myself into.
And that’s how I came to find myself in Portland’s Culinary Workshop (PCW) on Friday night with a cooking thermometer in my hand.
PCW opened earlier this year and is the brainchild of two food-loving women, Melinda Casady and Susana Holloway. Tired of working the professional circuit of culinary schools, the women wanted a place that was open, fun and educational. It’s all about getting their students to learn about good food, the kind of philosophy that anyone with a love of good food can get behind.
My visions of an intimidating chef hovering over my shoulder as I shakily held my thermometer in boiling milk soon disappeared, and by the time Susana had put a glass of wine in my hand and a Fresh Cheese 101 print out in front of me, I realized that I felt surprisingly at home. Cooking with fresh ingredients with glass of wine in hand? If I’m perfectly honest, it’s sort of my ideal Friday night.
Susana walked us through our first concoction, lemon cheese, a simple combination of milk and lemon. Had I known cheese was this easy, I would have started making it long ago.
To quickly summarize: heat milk to a certain level, add in an acid (lemon, vinegar, rennet, etc.) to separate the protein from the water, drain in cheesecloth and then salt and flavor. Here I had visions of complex, elaborate cooking methods and really the most difficult part was choosing what herbs you wanted to throw in the farmer’s cheese. It comes as no surprise then that fresh cheese making has taken off in the underworld of foodies.
So we made our way through lemon cheese, farmer’s cheese, yogurt cheese (like cheese for dummies – if you have a fear of cheesemaking, start with this one, you can’t go wrong), queso fresco and even a batch of mozarella, with Susana encouraging us the entire way.
We talked extensively about the necessity of fresh ingredients – PCW’s herb mixture comes straight from Susana’s garden – and where to track down harder to find items, like cheese salt, flakier than sea salt and easily obtained at urbancheesecraft.com. If you’re a self-proclaimed “cheese whore” watch out, this site will suck you in.
I learned that although you could probably spend a month experimenting with whole cow’s milk cheese and variations on the theme, goat’s milk is a totally different endeavor, as the goat’s milk found in most grocery stores is heavily pasteurized and therefore does not do well in the cheese making process. If you want your own chèvre, you better get the milk directly from the source.
At the end of the evening I had a paper shopping bag filled with a multitude of containers carrying enough cheese to last me for an entire week; like gold to a foodie. I was smart and took it all home to my parents when I went and visited, which certainly upped the daughter points.
End result of my first culinary class venture? New cooking obsession, and one that doesn’t entail a whole lot of work and is still going to impress at dinner parties. Just think of your foodie image potential:
“May I interest you in some fresh lemon cheese with oregano?”
Your guests won’t know what to do with themselves.
As for my cooking class fear, in my three hours spent mixing cheeses in a professionally outfitted kitchen I was reminded of one thing: now matter how much measuring I refuse to do, I am in fact a total food addict.
I’ll be back. But this time with my own thermometer.
Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.
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