November 27, 2012 |
Apple has fired the manager in charge of its homegrown Maps app two months after the software debuted to harsh criticism. Richard Williamson was let go by Senior Vice President Eddy Cue, according to Bloomberg , which cited unnamed sources familiar with the situation. Cue is reportedly seeking advice from outside mapping experts and working with digital map company TomTom to fix navigation information and other data it provides to Apple. Apple has been quick to own up to the app's problems, which include poor directions, mislabeled landmarks, lack of information on public transportation and wildly inaccurate images ( melting Las Vegas strip , anyone?
October 27, 2012
Here are the basic steps to making a perfect pilaf: Rinse the rice well under running water to remove excess starch. Soak the rice in salted water for at least 1 hour to shorten the cooking time. Cook the rice like pasta, in plenty of boiling salted water, until it is almost done. Spoon the rice into a pan with whatever flavorings you want, mounding it slightly. This gives the grains room to expand. Sprinkle over more water, and fat if you wish, cover tightly and cook over the lowest possible heat for at least 35 minutes.
October 13, 2012 |
Are you a connoisseur of agony? Then drop by Starry Kitchen for a bite some evening, somewhere around 9 p.m. if you can swing it, and listen to the customers who have been denied a shot at the Singaporean chili crab. They will be muttering imprecations when they think the staff is out of listening range, grinding teeth, staring up at the glittering pastels of the high ceiling as if they expect a unicorn to flutter down from the rafters with a sackful of British Columbia's finest culinary export.
October 1, 2012
Many cake recipes call for greasing and flouring the pan before adding the batter. This step helps to keep the cake from sticking to the pan after it bakes, and often gives the batter something to "cling to" as it rises in the oven to give the cake better volume. It's simple: Rub the inside of the pan with butter (there should be enough left on the wrapper; you only need a thin coat). Spoon in a tablespoon or so of flour and, working over the sink to catch any spillage, tap the pan to distribute the flour first across the bottom and then, tilting it, along the sides.
September 24, 2012 |
BEIJING - In its heyday, the largest island was home to several hundred workers who caught fish and collected albatross feathers to adorn women's hats in Europe. Nowadays, the only inhabitants are a hardy band of feral, inbred goats descended from a fecund pair left behind in 1978 by Japanese ultranationalists who wanted to establish a living presence on the otherwise deserted shards of land. Rarely in geopolitics have the stakes been so large over someplace so small. PHOTOS: Anti-Japan protests in China Political scientists have compared the islands so vociferously contested between China and Japan to the Falklands, which sparked the 1982 war between Argentina and Britain.
September 21, 2012 |
There's an actively dysfunctional family at the center of writer-director Bertha Bay-Sa Pan's New York-set indie "Almost Perfect," and it's done a real number on the romantic hopes of thirtysomething go-getter Vanessa (Kelly Hu). She's found her best shot yet at love with a funny, attentive old friend (Ivan Shaw), but she acts as though romantic bliss is a genetic impossibility considering her immediate kin: a boy-toy-mad fashion designer sister (Christina Chang), a commitment-phobe brother (Edison Chen)
September 10, 2012 |
When meats or vegetables are sautéed, seared or roasted, they leave behind browned bits stuck to the bottom of the pan. These browned bits can contain an amazing amount of flavoring and are often used to enhance the dish being cooked (say, a ragu, soup or stew) or are later turned into a gravy, glaze or sauce to serve with the finished dish. Removing that flavoring from the base of a pan and incorporating it into a sauce is called deglazing. To deglaze a pan (see video at left), first remove the cooked meat or vegetables, along with any extra fat. Add a little liquid to the pan to loosen the browned bits; acids such as wine are often used, as are broth or water, even fruit juice.
September 8, 2012 |
Sang Yoon started the no-substitutions or modifications trope at Father's Office, I think, where he refused to serve his notorious hamburger without blue cheese or countenance ketchup on his fries. Vinny Dotolo and Jon Shook turned it into an aesthetic at Animal; you ate their pig's ears and oxtail loco moco their way or you didn't eat it at all. The chefs at sushi bars like Nozawa and Hiko famously threw patrons out of their restaurants when they asked for spicy tuna rolls, and I have no idea what Jordan Kahn at Red Medicine might do if a table asked for the sauce on the side.
September 6, 2012 |
You know those stubborn little bits of food that won't come off your pan no matter how hard you scrub? There's an easy way to clean that -- and it doesn't require much, if any, elbow grease. Simply place the pan on the stove, over medium-high heat until it's hot. Add a thin layer of water and, using a wooden spoon or spatula, scrape off the browned bits. They should peel off easily. Stubborn bits removed, take the pan off heat and finish washing in the sink. When you use wine, this process is also known as deglazing, and it's a fundamental part of cooking.
August 22, 2012 |
Consumer Reports car reviewers gave high marks to the latest version of the Chrysler 300, putting it near the top of the class for large sedans with V6 engines. Positive reviews and new models have helped Chrysler Group, traditionally seen as the weakest of the three major U.S. automakers, grow rapidly this year. Through the end of July, Chrysler sales have risen 28% to almost 1 million vehicles. Its share of the U.S. market has grown to 11.4% from 10.2% during the first seven months of the year.