Morning Show (419)

This app is the brain child of a 15-year-old girl named Trisha who was taken with the story of another girl who had been cyberbullied so badly, she committed suicide. Trisha says “the adolescent brain is like a car with no breaks.” Her app pumps the brakes for teens before they post anything negative.

ReThink is a keyboard app that analyzes texts, emails and social media posts, then alerts the user if it detects any negative comments. Forcing you to ReThink before posting.

Trisha says, through her research, she discovered that, when given the opportunity, 93% of the time, teens will change their minds and not post.

ReThink is free on iTunes and Google Play

Thursday, 29 October 2015 18:38

Sacher Torte

 

5 oz, unsalted butter, at room temperature

1 cup confectioner’s sugar

2 tsp. vanilla sugar

6 eggs, separated

1/2 cup sugar

1 1/4 cups cake flour, sifted

5 oz. semisweet chocolate, melted, cooled

16 oz. apricot jam

 

Glaze:

8 oz. semisweet chocolate

3/4 cup heavy cream

2 Tbsp. unsalted butter, softened

 

Lightly butter and line a 9-inch cake pan with parchment paper.  Dust lightly with flour. 

Preheat oven to 350°F.

 

Cream together butter and confectioner’s sugar.  Add egg yolks, one at a time, and beat until thick.  Mix in the melted and cooled chocolate.  Beat egg whites with salt until foamy, slowly add the sugar and beat until stiff peaks form, but they are not too dry.  Add 1/4 of the egg whites to the chocolate mixture, gently fold it in to lighten up and then fold in the rest of the whites until you can still see some of the whites.  Add in cake flour in two additions, be very careful not to over mix.

 

Pour into prepared cake pan and bake 45-50 minutes, until a cake tester comes out clean.  Cool cake for 10 minutes, run a knife around the edge of the pan and invert cake onto a cooling rack.  Remove parchment paper and let cool.

 

Cut cooled cake in half, horizontally, heat jam with 1 tablespoon of water, spread some jam on the bottom layer and tope with second layer.  Cover cake with jam and refrigerate. 

 

Melt chocolate glaze in a heatproof bowl over simmering water.  Heat cream until it starts to bubble on the edge, pour over chocolate, add butter and stir until smooth.  Cool to room temperature and cover cake.  Chill until chocolate has set.  Serve with whipped cream.

Tuesday, 27 October 2015 13:45

Geek of the Week: Digital Dudz

Here's a way to take your Halloween costume to the next level!

Digital Dudz by MorphSuits: T-Shirts, costumes and masks with a built-in pocket to hold your cellphone...and a companion app that shows a moving image on the screen.

For instance: A cyclops mask and the phone makes it look like the cyclops' eye is moving. Most of the shirts and masks show a face with a moving eye...but there are also shirts that show what looks like a beating heart, pulsing intestines, or a pile of squirming maggots.

*Parents, don't worry, there are also kids shirts available with moving cartoon eyes.

The app is free and the shirts, costumes and masks range from $12 to $60.

The company even has a line of Christmas apparel with animated yule logs and Santas!

For more go to MorphSuits.com/Digital-Dudz

By Loretta Paganini

Serves 6

1 (2 lb.) butternut squash

3 Tbsp. olive oil

2 Tbsp. butter

2 cloves garlic, finely chopped

1 shallot, finely diced

1/2 cup dry white wine

2 cups Arborio rice

4 cups chicken stock

2 Tbsp. parmesan cheese, freshly grated

1/4 cup crumbled gorgonzola cheese

Salt and pepper

2 oz. diced pancetta

1/2 cup walnut pieces, toasted

 

Remove the top and bottom of the squash. Peel away the skin, cut in half lengthwise, remove the seeds and cut the flesh into 1/2-inch dice.  Repeat process with the other piece.

 

Place on a large baking sheet, drizzle with 2 tablespoons of the olive oil and season with salt and pepper.  Mix well and cook in a preheated oven at 350°F for 15 minutes, until soft and slightly browned.

 

Add the remaining olive oil to a heavy sauté pan and brown the pancetta.  Add the butter, garlic and shallots and sauté gently for 3 minutes, until softened but not colored.

 

Add the rice and stir well to coat the grains with the oil and butter. Add the wine and deglaze the pan for about 2 minutes or until the alcohol has evaporated. Add the hot stock a ladle-full at a time, stirring until each addition is absorbed into the rice. Keep rice covered with liquid at all times. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

 

Remove the squash from the oven; add to the risotto with the parmesan and remaining butter.

 

Remove from heat and stir in Gorgonzola and walnuts. Season to taste with salt and pepper and stir gently.  Serve immediately.

Tuesday, 20 October 2015 11:56

Geek of the Week: Back to the Future II

Well, here we are, October 21st 2015.  The date, in the future, that Marty McFly and Doc Brown traveled to in Back to the Future II.

Matt Singer from ScreenCrush.com breaks down every one of the movie's predictions about the future to see where reality stacks up against fiction.

Check it out!  HERE.

Thursday, 15 October 2015 09:25

Bacon Potato Skins

Serves 8

 

5 large baking potatoes

6 oz shredded cheddar cheese

½ cup sour cream 

½ cup crumbled cooked bacon

¼ cup chopped scallions

Salt and pepper to taste

 

Preheat the oven to 400 degrees F

 

Prick a potato with a fork then bake potatoes in oven on a cookie sheet  until fork tender.  Allow them to cool.  Cut in half and scoop out half of the potato inside of each half. Leave some flesh inside the potato halves.

 

Take the scooped out potato filling and mix with cheddar cheese, half the scallions and bacon.  Set aside. 

 

Heat vegetable oil to 360-380 degrees F.  Fry the potato halves until slightly crisp.  Set aside on paper towels to drain excess oil. 

 

Place potatoes on a parchment lined cookie sheet and load each potato half with potato cheese mixture. 

 

Place potatoes in oven to bake 5-8 minutes or until the cheese is melted.

 

Top with a dollop of sour cream and remaining scallions and serve. 

Use this app once in a while to de-stress yourself. It is ultimately, a meditation app for people who don't want to meditate. Trace your finger, slowly around your phone screen, listen to the soft soothing music and watch the bubbles and colors change like a lava lamp. The app's principals are based on Tai Chi inspired relaxation techniques.

$1.99 in iTunes

Friday, 09 October 2015 07:32

Spicy Tomato Black Bean Soup

Serves 8-10

Olive oil, for drizzling, plus 1/4 cup 
Salt and freshly ground black pepper 
1 white onion, dice 
1 green pepper, dice

2 Yukon potatoes, diced 
1 (16 oz.) can of black beans drained and rinsed 
2 cloves garlic, crushed 
3 ½ cups chopped tomatoes

2 cups white wine

6-8 cups chicken stock

¼ cup tomato paste

3 Tablespoons fresh cilantro, chopped

1/2 tsp. paprika

1 tsp. red chili pepper flakes
Salt and pepper to taste

 

In a large stockpot, heat 1/4 cup olive oil and sauté onions, green pepper, red pepper, potato, and garlic until tender.  Add the tomatoes and cook for 3 more minutes. Deglaze with white wine. Add chicken stock, and black beans.  Add cilantro, spices, salt, and pepper to taste.  Bring to a boil. Simmer about 20 minutes. Serve hot, garnished with fresh cilantro.

Wednesday, 07 October 2015 05:37

Geek of the Week: New Products from Microsoft

Microsoft announced their new line of Windows 10 devices, yesterday...all intended to interact with each other:

3 Lumia smartphones (priced between $139 and $549) are set to hit shelves in December.  The Continuum "Display Dock" can connect your Lumia smartphone to a keyboard, mouse and HDMI monitor...so you can use it like a little computer when you're on the go.  

Microsoft Band 2 (cost: $249, available 10/30), has a curved display and a barometric sensor for extreme athletes to measure changes in altitude.

Surface Pro 4, the next in the line of Microsoft tablets.

And their first-ever laptop, the Surface Book (starting at $1,499 and available Oct. 26).

Friday, 02 October 2015 07:18

Apple Butter Tart

Serves 12

Apple Topping:

3-4 Granny Smith apples, peeled, sliced in thin 1/8 inch slices

1 Tbsp. granulated sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Water and lemon juice (for storing apples while peeling and cutting to prevent browning)

1/2 cup apple jelly

 

Apple Filling: 

2 Tablespoons apple brandy

1 Tbsp. granulated sugar

2 apples, peeled, cored, and diced

1 tsp. cinnamon

1/8 tsp. salt

 

In a medium sized saucepan, combine all ingredients and cook until apples are semi-tender.  Adjust flavors to taste. Allow to cool.  Blend in a food processor into an apple sauce consistency 

 

 

Tart Dough:

1 1/2 cups all-purpose flour

1/2 tsp. salt

1/4 cup granulated sugar

1 Tablespoon vanilla bean paste

4 lg. egg yolks

1/2 cup unsalted butter, cut into chunks

 

Preheat oven to 350 degrees F.

 

In a food processor, pulse the flour, sugar, and salt until combined.

 

Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks and vanilla until dough start to come together.

 

Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.

 

Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.

 

Roll out pastry on a lightly floured surface with a rolling pin to 1/8-inch thickness. Press the pastry gently into the pan and run the rolling pin over the top to cut the edges of the pastry.

 

Line tart with parchment paper and weigh down with pie weights. Par-bake in preheated oven at 350°F for 6 minutes until light golden brown. Remove from oven and remove pie weights and parchment.  Place tart back into oven and bake an additional 4 minutes to dry out the center part of tart.  Remove from oven and allow to cool.

 

Spread apple mixture into the tart shell and then arrange apple slices on top

Place tart back into the oven and allow to bake 15-20 minutes until apples are baked.  

 

When tart is cooled, warm up apple jelly and with a pastry brush, brush a thin layer over the tart to make it shiny. 

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