FUNKY GREEN: 11/01/13

Friday, 1 November 2013

Moto G leak hints at entry-level, quad-core smartphone with a holiday launch

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Future Fashion From the 1939 World's Fair Looked Really Uncomfortable

Qualcomm could join BlackBerry founders in bid for beleaguered phone maker

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The Engadget Mobile Podcast is live at 7PM ET!

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Xbox One will act as a media server and play audio CDs

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JetBlue y Delta ya no exigen apagar los dispositivos electrónicos a bordo de sus aviones

On @JetBlue this morning,"we are pleased to announce we r the first airline to permit u to use your electronic devices for the whole trip!"

— David Pakman (@pakman) November 1, 2013

It’s official! The FAA just approved @delta plans for PED customer use – effective immediately. #Below10KFeet

— Delta Air Lines News (@DeltaNewsroom) November 1, 2013

No han pasado ni 24 horas desde que la Autoridad Federal de Aviación de los Estados Unidos anunciara las nuevas normas sobre el uso de dispositivos electrónicos a bordo de aviones y tanto JetBlue como Delta han anunciado que estas nuevas normas ya se aplican en sus vuelos.

Así que para sus pasajeros ya se ha acabado aquello de «señores pasajeros ahora deben desconectar sus dispositivos móviles y mantenerlos desconectados durante las fases de rodadura, despegue y aterrizaje».

Con las nuevas normas pueden usar sus tablets, lectores de libros electrónicos, móviles y similares –eso sí, siempre en modo vuelo– durante todas las fases del vuelo, no sólo por encima de los 10.000 pies.

Eso sí, las tripulaciones son siempre las que mandan y si por lo que sea estiman que es necesario apagarlos hay que hacerles caso.

Otras aerolíneas irán aplicando las nuevas normas según estén listas para ello y reciban permiso de la FAA.

En otros países… Pues nos toca seguir esperando, aunque cabe la esperanza de que, como en otras ocasiones, la decisión de la FAA les sirva de guía a las autoridades pertinentes.

# Enlace Permanente

via Microsiervos http://www.microsiervos.com/archivo/aerotrastorno/jetblue-y-delta-ya-no-exigen-apagar-los-dispositivos-electronicos-a-bordo-de-sus-aviones.html

How One Hacker's Mistake Fashioned the Internet You Use Today

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Rhapsody changes its look for iOS 7, enhances radio experience with new features

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Recolocada una Soyuz en la Estación Espacial Internacional por culpa de una antorcha olímpica

El próximo 7 de noviembre Rick Mastracchio, Koichi Wakata y Mikhail Tyurin llegarán a la Estación Espacial Internacional a bordo de la Soyuz TMA-11M, con lo que pasará a haber tres Soyuz atracadas a la Estación y nueve tripulantes a bordo.

Los tres llevarán con ellos la antorcha olímpica de los Juegos Olímpicos de Sochi 2014, que será intercambiada entre Oleg Kotov y Sergey Ryazanskiy durante un paseo espacial antes de que esta vuelva a la Tierra.

Decoración olímpica de la TMA-11M

La cofia protectora de la TMA-11M está decorada con motivos alusivos a Sochi 2014

Serán Fyodor Yurchikhin, Karen Nyberg y Luca Parmitano quienes la traigan de vuelta el próximo día 10 de noviembre a bordo de la Soyuz TMA-09M.

Por eso se da la muy poco habitual circunstancia de que vaya a haber tres Soyuz acopladas a la vez en la Estación en lugar de que Yurchikhin, Nyberg y Parmitano se hayan venido de vuelta antes de la legada de su relevo, que es el procedimiento habitual.

De hecho el tener atracadas tres Soyuz a la vez en la Estación sólo ocurrió en otra ocasión antes, en octubre de 2009.

De un puerto a otro

Pero para dejar sitio para la Soyuz TMA-11M esta mañana los tres se han metido en la TMA-09M, la han desatracado del módulo Rassvet, y la han atracado en el Zvezda, el que está en el extremo final de la Estación, una maniobra que les ha llevado 21 minutos, tal y como se puede leer en Soyuz Move Sets Stage for Arrival of New Crew .

Normalmente el puerto de atraque del módulo Rassvet se usa para los ATV de la Agencia Espacial Europea –de hecho el ATV-4 lo acaba de dejar libre el pasado lunes 28– o las Progress rusas, ya que en esa posición pueden usar sus motores para levantar la órbita de la Estación, algo que hay que hacer periódicamente, pero en este caso se usará por unos días para la Soyuz TMA-09M.

Así la TMA-11M podrá atracar en el Rassvet el día 7 y quedarse atracada en él durante la duración de su misión.

# Enlace Permanente

via Microsiervos http://www.microsiervos.com/archivo/ciencia/recolocada-soyuz-estacion-espacial-internacional-por-antorcha-olimpica.html

Is Nikon About to Release a New Small Full-Frame Camera to Rival Sony?

A Love Story That Spawned A Hardware Revolution In The Kitchen

Neither of them had any entrepreneurial history before they met. Abe Fetterman was a plasma physics Ph.D at Princeton and Lisa Qiu had worked in hospitality at Jean-Georges and Mario Batali before entering the magazine world.

But while watching Top Chef episodes during their first week of dating, they clicked.

Lisa, who was working around some of the most elite chefs in the world, saw an immersion circulator on a Top Chef episode. These devices are used to cook with the “sous vide” method, where food is vacuum sealed and slow-cooked in a water bath to a precise and even temperature. High-end chefs have raved that “sous vide” helps them create perfectly cooked food, like steaks where the core is evenly rare without having burnt exteriors.

She confessed that she would've loved to have one.

But at the time, sous vide machines cost well over $1,000, which was far out of reach for an admittedly money-poor grad student and associate magazine editor in Manhattan.

So Abe gallantly offered to make one with off-the-shelf parts for about $50 or so.

It was the beginning of a partnership that would spawn a company, a family and an adventure through the factories of Shenzhen, DIY workshops in the Lower East Side and then Silicon Valley. Ultimately, the now married couple wants to start a home-cooking revolution where once avant-garde technique of sous vide becomes cheap and easy for everyone.

They just released the Nomiku, which is the product of well over a year's work and has a pre-order price of $299.95. It's a home sous vide machine that you can plop into a bucket of water, and then turn a knob to an exact temperature. It then circulates water around whatever it is that you're working - be it eggs or salmon in a bag.

“Nomiku is all about modernizing your whole kitchen,” Lisa said. “We see the kitchen as a home manufacturing center. It should be both clean and beautiful.”

She went on, “When we started, the cheapest immersion circulator was $1,000. We completely disrupted the whole market and we're making a whole, completely new one.”

Not long after Abe made a DIY sous vide machine, they started running workshops in Lower Manhattan for other hobbyists and chefs that wanted to hack their kitchen appliances.

Eventually, they came up with an idea to create an affordable sous vide machine - something that would be way easier for regular people than the kitchen appliance hacks they had been teaching. To put their project in motion, they joined a cross-border hardware accelerator that links San Francisco and Shenzhen called HAXLR8R.

While getting totally burned out designing the product and negotiating with suppliers, they took a vacation to Thailand where they re-connected with a former Momofuku line chef named Wipop Bam Suppipat, who had taken some of their Manhattan DIY workshops.

Luckily enough, he turned out to be a RISD grad with a degree in industrial design. They spent days together talking non-stop about the product until the point where it became a no-brainer for Suppipat to join as the third co-founder.

Last July, they ran a Kickstarter campaign that raised the most out of any other proposal in the food category.

With the $586,000 they raised, came the tough part, involving working through all of the design and logistical issues necessary to create a functioning prototype.

“We got really really burned out,” Lisa said. “It was 24-7 with barely any sleep, working on a prototype every day.”

Even so, the trio had complementary skills. Lisa had the Mandarin necessary to negotiate with manufacturers and navigate the often frustrating local business culture, while Abe and Suppipat had the technical and design chops to create a prototype that was easy to use and cheaper to make.

“Abe is a genius. He did a lot of the magic,” Lisa said. “I don't think you could've gone to Shenzhen and done this. But we had a good melange of mentors from HAXLR8R, I speak Mandarin and we used a lot of new technologies like 3D printers.”

They were able to build the initial Nomiku with about $20,000. Still, there were setbacks. They found that steam was leaking into the Nomiku's motor system, creating the risk that the device would rust. They also had to secure a UL certification from a third-party lab to make sure the Nomiku was safe to retail in the U.S.

After a few months of production setbacks (which are pretty common for Kickstarter projects), they launched the Nomiku last month. They also raised a small seed round from angels including i/o Ventures' partners Paul and Dan Bragiel, former Yelp and Airbnb community manager Ligaya Tichy and former EA Popcap executive producer and Tilting Point co-founder Giordano Contestabile.

I ran a test of it side-by-side along some other DIY immersion circulators and a competing Anova product. (This is because when you host a sous vide dinner in San Francisco, everyone offers to bring their own machine, even ones they built themselves).

We made vegetables like eggplant with harissa, Romanesco cauliflower with lemon and anchovies and asparagus with the Nomiku, while doing meats and eggs in the other devices.

Overall, I'm very new to sous vide cooking, but it did definitely improve the taste of eggs, shrimp and thicker cuts of salmon.

Nomiku faces competition from much bigger, well-funded competitors like Anova, a lab equipment company that migrated into making water bath products for cooks and PolyScience, another similar competitor.

A more experienced sous vide cook and Anova-using friend had the following feedback: he felt that Nomiku's user experience was more intuitive with a rotating dial instead of a touchscreen. But he said that it lacked features like a timer and was slightly slower in getting the water bath to the appropriate temperature than the Anova.

But the Fettermans and Suppipat don't seem that fazed by their better-capitalized competitors.

“I don't know what their strategy is and I'm not worried about them,” she said. “What we worry about is whether our customers are happy. Did they have a great experience? With every great idea you will have competitors. The only thing you can do is focus.”