M3talinks For 01/07/2011

  • In my years in Naples I’ve learned you can make pasta with anything: vegetables, meat, fish, butter or oil alone or with cheese, and even sweet. The first pasta was probably cooked in milk and eaten with sugar and cinnamon. You just need to chose the right pasta type (and yes, you need all those shapes) and the proper cooking method and you’ll have a tasty filling dish in the worst case and a delicious, happiness-tears-in-your-eyes one in the best. Even with so many dishes to chose from Neapolitans have their “holy trinity” of pasta sauces: pummarola, ragu’ and genovese. Pummarola, simple tomato sauce, with no garlic or onion, just flavoured by basil, is the hardest of the three since it only tastes the way it should if made with the proper ripe tomatoes. Forget it otherwise. Ragu’, from the French ragout, is actually a tomato based stew: the meat is eaten on the side and the cooking fond as pasta sauce. There are as many recipes for this as Neapolitan families. But my favourite is the third one: Genovese.

    tags: genovese food cooking pasta recipe

  • La Genovese is puree of onions flavoured mainly with meat and is considered one of the greats of the Neapolitan kitchen – a dish that bears witness that there was cooking before the tomato!

    tags: genovese food cooking pasta recipe

  • To the uninitiated it may seem that there are only three basic ways of serving pasta. By far the most popular is with some sort of tomato-based sauce, but it is also seen in restaurants in various cream sauces, such as Alfredo or Carbonara, or in a triturated herb mixture such as Pesto Alla Genovese.

    The basil, pine nut, Parmigiano and garlic combination steeped in olive oil and served at room temperature atop a steaming plate of delicious pasta has become an Italian restaurant staple. Therefore, whenever most people think of Genovese sauce, they automatically think of green.

    Yet there is another and very different Genovese pasta sauce, this one based on, of all things, onions! It is virtually unknown outside of the Neapolitan province of Campania.

    tags: pasta cooking recipe sauce

  • A Visual Explanation of SQL Joins
    I thought Ligaya Turmelle’s post on SQL joins was a great primer for novice developers. Since SQL joins appear to be set-based, the use of Venn diagrams to explain them seems, at first blush, to be a natural fit. However, like the commenters to her post, I found that the Venn diagrams didn’t quite match the SQL join syntax reality in my testing.

    I love the concept, though, so let’s see if we can make it work. Assume we have the following two tables. Table A is on the left, and Table B is on the right. We’ll populate them with four records each.

    tags: SQL database joins reference

  • The most beautiful thing to come out of CES 2011? The show ain’t over yet, but we’re unafraid to say that Razer’s Switchblade is the device to beat. Before you go getting your hopes up, we have to (regretfully) point out that this here gaming handheld is but a concept, but considering that Toshiba’s Libretto W105 made it to store shelves (if but for a moment), we’re hoping and praying that the Switchblade can also find its way to a production line. Little is known about the device itself, but Razer has imagined it using a pair of 7-inch multitouch displays as well as a layer of tactile, dynamic keys on the lower screen. Much like the Optimus Maximus of yesteryear, this keyboard would enable gamers to place different screens underneath depending on title, and even within a game, you could imagine the keys shifting to account for different POVs, levels, scenarios, etc. Internally, the concept is based around an Intel Atom processor, but there’s no word on what kind of GPU would work alongside of it. Sadly, Razer’s unwilling to talk pie-in-the-sky details when it comes to price and release, but if four million comments show up below begging and pleading for the company to take this commercial…

    tags: razer switchblade gaming

Posted from Diigo. The rest of my favorite links are here.