真好，這一集剛好我有印象ㄝ！MacGyver rocks!!!
Showing posts with label fun. Show all posts
Showing posts with label fun. Show all posts
Sunday, January 13, 2008
Sunday, January 6, 2008
New York Winter Restaurant Week 2008
今年紐約的冬季餐廳週終於開始了。從Jan 21到Feb 1，星期一到五，紐約許多知名餐廳將會提出「相對」便宜的套餐，讓你可以以較低的價錢，享受到平日每人動輒七八十塊美金的西餐廳用餐的樂趣。
所謂比較便宜的價錢是什麼呢？這個價錢每年都會隨著物價波動而改變，根據餐廳週網站的說明，今年的公定價錢為：午餐$24.07，晚餐$35.00。午晚餐都是三道菜的prix-fixe套餐，不過因為晚餐價格稍貴，晚餐菜單的內容可能會包括比較不同的選擇「註」。
有興趣的朋友可以先到各大美食評論網站（雜誌）參考一下各家餐廳的評價。我通常會去紐約時報的Dining & Wine版，或者是New York Magazine的Restaurant版，利用他們的搜尋功能找到行家們對各家餐廳的評價，以及各餐廳註明的菜色。舉例來說，紐約市有一家知名的日式餐廳Nobu，假如用New York Magazine來搜尋，我們可以發現這個餐廳主廚Nobu Matsuhisa的招牌菜是那幾道：
his miso-marinated black cod, rock shrimp with spicy mayonnaise, and tuna tartare with a bed of crushed avocado all have stood the test of time
這個網站也會順便跟你說這家餐廳的價位如何，有哪幾道菜是非點不可的，以及從1到10一般消費者的評價。例如：
Recommended Dishes
Kumamoto oysters with Maui onion salsa, $10; black cod with miso, $19; Omakase dinner, starts at $80 per person
當然餐廳週菜單不一定會剛好cover推薦的菜餚，不過總是可以幫忙抓個方向，知道哪些菜可能比較特別。如過要更仔細的做功課，當然還是要去把餐廳的menu調出來，用Google好好研究大家的評價囉！
想要抓住這個罕見的機會到紐約高級餐廳看看嗎？請到opentable.com訂位。
註：當然小費是不包括在內的。請自行加入計算。
Saturday, January 5, 2008
Christmas Island Red Crabs
Christmas Island是澳洲的一個小島，根據wikipedia的說明，他們只有1,600個居民，住在這個135平方公里的島上。居民有大約70%是華人。
這個島有個奇特的景觀，每一年固定的時間，島上特有的紅蟹(red crab)會成千上萬地湧到海邊產卵。屆時螃蟹們的移動路線就會變得跟紅色的河流一樣，人車要通過都有困難。
Christmas Island Red Crabs - The most popular videos are a click away
Saturday, December 22, 2007
Super Mario Galaxy - 結局？？
好不容易，馬力歐終於集到了足夠的星星，開著太空站到了宇宙中心。
打了上百個galaxy之後，顯然我的功力已經提昇得還不錯，沒有花太多時間就把大魔王打敗了，也終於解救了被他控制的宇宙，galaxy能夠恢復正常。
破關之後，原本以為遊戲就到此為止（可以專心做研究了？？？）不過回到太空站卻發現Rosalina跟我說另外再集滿50顆星星，可以解開隱藏的關卡。看來這個遊戲還真的是值回票價，打完大魔王後還有這麼多的關卡可以讓我有空慢慢玩。
剩下的這些隱藏關卡想必都是挑戰性極高的，例如要蒐集三顆綠色星星才能解開的trial galaxy，就有可以測試你會不會手振的Rolling Gizmo Galaxy跟Electric Labyrinth。（當然youtube上面有影片，可是還沒過關以前千萬不要看！！）想到有50個挑戰性高的galaxies心理就高興～
馬力歐的結局？？看來還有一陣子我才會知道了。
Thursday, December 13, 2007
Riverside Church, New York
幾個月前去New Jersey玩，順手在Hudson River對岸拍了一張Riverside Church的照片，放在Flickr上面。沒想到前一個禮拜，竟然有一個旅遊網站(Schmap New York)寫信給我請我授權讓他們使用我的照片。
這個旅遊網站看起來滿有意思的，首頁放了一張互動式的紐約地圖，旁邊的旅遊內容，是依照歷史或主題分類的。再配合上Flickr裡面的照片，旅客們應該很容易就可以找到心目中理想的景點。有興趣的朋友可以在我網站右下角看到縮小版的地圖。
除了Riverside Church, 這個網站我再粗略地看了一下，該有的紐約景點應該都有包含了，不過就介紹而言，內容似乎稍嫌單薄，每個景點都是一個paragraph簡單帶過。不過既然這是一個免費的網站，大家就看看照片跟簡單的景點介紹，想要深入再Google別人的遊記好了。這邊想到一點它的好處：這個旅遊簡介有pack成電腦上可以直接執行的一個小程式，可以download再在自己電腦上看。假如有PDA的話帶著出去玩應該就很方便吧。
接下來是對應我照片的旅遊景點說明：
Riverside Church
490 Riverside Drive
New York, NY 10027
Tel: +1 212 222 5900
www.theriversidechurchny.org
A soaring neo-gothic church with architecture inspired by the cathedral at Chartres, this church houses the world's second largest carillon in its impressive tower. John D. Rockefeller, Jr. gave the bells to the church in memory of his mother. Construction was begun 1927 and completed by 1930. Riverside Church, which is interdenominational, is also a thriving multicultural community center and sponsors a wide array of programs including anti-racism and anti-poverty initiatives. Carillon recitals are held on Sundays and on special occasions. Check the schedule for regular services and tours.
Monday, December 10, 2007
Super Mario Galaxy - Wii
記得上次玩馬力歐已經是超過十年以前的事了。一個多月前我Paper送出去後，好不容易狠下心來買了一年多來一直嚷著要買的Wii。這段日子除了打打網球跟拳擊，也一直上網研究各個Wii遊戲的評價，想要物色Wii Sports每一項運動都變成Pro之後要玩的遊戲。
到了感恩節，看著Buy.com上面有著Google Checkout新用戶有$10折價的優惠，發現目前各大遊戲評論網站上評分最高的馬力歐銀河（Super Mario Galaxy：IGN rating= 9.7，GameSpot= 9.5），算算竟然價錢只要$38。當然這個價錢還是滿貴的，可是相對於其他Circuit City, Best Buy等賣場$49.99的高價位（還要另外加銷售稅），這個免稅免運費的價錢大概一輩子再也找不到了。當場二話不說，登錄了一個新的Google Checkout帳號，下訂等待馬力歐的到來。
忙碌的日子使等待銀河馬力歐的時間變得並不是很漫長。不過實驗室的繁忙並沒有使我失去對馬力歐的期待。馬力歐一到，我馬上拆開包裝上機開始作戰。其實大家都知道，馬力歐的目的非常的簡單，就是打敗大魔王，救出公主。銀河馬力歐也不例外，只是這次的戰場移到了太空，有數十個銀河系需要馬力歐（跟蘑菇頭還有Lugi）去探索搜尋Power Star的存在。等到蒐集到足夠的Power Star之後，馬力歐所在的太空觀測站就可以變成太空船，載著馬力歐到宇宙的中心跟大魔王決鬥。
因為沒有偷偷看馬力歐攻略，現在我也不知道我現在打的進度到哪邊。只知道現在太空觀測站已經完全電力恢復，只差22顆星星「就」可以啟動引擎飛到宇宙中心了。目前我對這個遊戲的感覺是：前面一段的關卡非常非常的容易，容易到會一邊打馬力歐一邊覺得「這個遊戲會不會是給五歲還設計的？一點挑戰性都沒有！」不過到了後半段（觀測站電力全部恢復之後），就會有一些比較有挑戰性的關卡（galaxy）了。
現在在遊戲還沒有全破之前，我還沒有辦法做完整的評論，假如要我評分，我目前會給個8.3/10左右的分數吧。當然假如後半段的關卡的挑戰性比較強、困難度足夠，我相信我會給這遊戲更高的分數。
這是其中一段我覺得滿有挑戰的戰鬥，剛好YouTube上也有，不過一堆日文只好請看倌們自行翻譯了。
遊戲在IGN上的介紹：
Friday, November 9, 2007
Barcode scanner
今天在玩我的MacBook，發現Mac上面好玩的東西還真不少。
其中有一個很有意思的程式，Delicious Library，這個玩意兒能夠建檔案清單，管理你所有大大小小、從幼稚園到現在買過，在床頭櫃、書架上、電視旁的堆積如山的小說、CD、跟DVD。
能管理書本清單並不是一件大不了的事，Delicious Library吸引我的地方，是他精美與使用者友善的介面，建檔之後，一本一本的書整齊的列在螢幕中的書架上，讓人忍不住驚嘆自己擁有書籍之多、學識之廣博。看著這有質感的桃木書架，好像比拿到博士學位還神氣。
Delicious Library最方便的地方，就是你可以用你那小巧玲瓏的webcam，來充當barcode scanner。稍稍對一下焦之後，書本的條碼立刻被Delicious Library辨識而登錄在你的資料庫中。一眨眼，七本哈利波特就掃描完畢正式進入我的個人圖書館了。
可憐的Windows使用者，Delicious Monster（Delicious Library的製作公司）已經明白表示你們在可預期的將來是不可能享受到Delicious Library帶給你們的便利（還有視覺上的享受）：Delicious Library將會留在Mac的世界朝極致美學的目標邁進。不過沒有關係，來玩個網路版的barcode掃描器過過乾癮吧！拿出你塵封已久的web cam，對準書櫃上離你手邊最近的那本書，享受掃描建檔的樂趣吧。
註：請先按accept開始使用這個程式介面。
延伸影片：David Pogue on New York Times
Thursday, November 8, 2007
自己做yogurt
剛剛跟朋友聊天，他提到他最近的新嗜好：自己做yogurt。
方法聽起來很簡單，只需要牛奶跟一罐超市買的yogurt。跟我們實驗室養酵母菌（或其他菌類）一樣，只要保有一些yogurt菌，就可以不斷的繼續製造新鮮的yogurt。新鮮的yogurt早上加蜂蜜吃應該是一大享受。
這邊是我查到的詳細作法，理想中有一個yogurt maker應該會比叫好控制溫度：
1. Sterilize the milk. Even though your milk has been pasteurized, it will still contain bacteria. Pour a quart of milk into a pot and use a metal spoon. Heat the milk until it is almost boiling. You'll see small bubbles form around the edges and steam beginning to rise. Checking the temperature is a good idea. It should be around 180-185F (82-85C). A candy thermometer comes in handy. Remember to heat slowly and stir often to prevent scorching. A double boiler may also be used.
2. Cool the milk to grow the yogurt. Allow the milk to cool at room temperature or place it in the refrigerator. Stir frequently in order to accurately check the temperature. It should reach 112F (45C). Don't proceed until the milk is below 120F(49C), and don't allow it to go below 90F (32C). 105-110 (41-43) is optimal.
3. Add nonfat dry milk, if desired. If you wish, adding about 1/4cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken more easily.
4. Add the starter. All yogurt needs "good" bacteria. The easiest way to do this is to add some existing yogurt. The first time you make your own yogurt, use store-bought plain yogurt. Be certain it has "active cultures" on the label. For each quart of your cooled milk, you'll need 2 tablespoons of yogurt. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in. Alternatively, specialty stores may carry freeze-dried bacteria cultures, which are more reliable as starters.
5. Allow the yogurt bacteria to incubate. Pour your milk into clean individual containers. Cover each one tightly with a lid or plastic wrap. Keep the yogurt warm to encourage bacteria growth (between 105F and 122F (41C and 49C) is ideal). Your oven is a great place, just make sure the thermometer is accurate. You'll need to use your candy thermometer and perhaps turn your oven on and then off again periodically or keep the oven light on to warm. Most ovens don't have set temperatures this low. To check the oven temperature, place your thermometer into a bowl of water inside the oven. Wait until the yogurt is thick, about the consistency of pudding. (A simple solution for good results is a large thermos).
* Important: Keep the yogurt still during this process. Jiggling won't ruin it, but it makes it take a lot longer. It can take anywhere from 8-14 hours to incubate. The longer it incubates, the thicker and more tangy the final yogurt will be.
6. Refrigerate the yogurt. Place the yogurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt.
7. Add optional flavorings. Experiment until you develop a flavor that your taste buds fancy.
Tips:
* Next time, you can use some from this batch to start the next batch.
* Try whole milk, 2%, 1%, skim, pasteurized, homogenized, organic, raw, diluted evaporated, dry milk powder, cow, goat, soybean, and more!
* Other methods for keeping the yogurt warm are available and numerous. Just use your thermometer and best judgment. Options include hot water in a sink, stove burner, crock-pot, warming tray, heating pad, a sunny window, in your car on a sunny day, etc.
* Placing your yogurt into the freezer to cool it prior to moving it to the refrigerator will result in a smoother consistency.
* If you use skim (or nonfat) milk, add some nonfat dry milk powder for a better, thicker consistency.
* A trick to maintain a consistent low temperature in the oven is to leave the oven light on after preheating it to the desired temperature. The heat generated by the light will usually be sufficient to maintain the temperature.
* Pie filling in a can makes great flavoring.
* Jams, maple syrups, and ice-cream fudges are good choices of flavorings too!
來源：How to make yogurt.
Wednesday, November 7, 2007
未來的紐約市容 - 上西城區
想像一下未來的紐約，假如我們可以把所有地面上的交通問題解決，這個城市會變成什麼樣子呢？紐約會是一個行人friendly的好住所嗎？
See more events at: Livable streets
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