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Open Source in India

Jan 31, 2006 Noticias

Following on from The Summer of Code, Google hopes to continue the momentum started by further encouraging developers around the world to contribute to open source. Zaheda Bhorat speaks this month about The Summer of Code at the following conferences:

• GNUnify in Pune, Feb 5th
• Linux Asia in New Delhi, Feb 8th

Thanks to all the students and mentors of The Summer of Code. Your work continues to stimulate others in the developer community!

Google fell sharply in after-Hours

Jan 31, 2006 Noticias

Shares of Google plunging in after hours after reported there earnings.

Google said it earned net income of $372 million, or $1.22 a share, up from $204.1 million, or 71 cents, a year earlier. Sales rose 86% to $1.92 billion. Excluding payments Google made to partners who send it Internet traffic, net revenue rose $1.29 billion, and the sales rose nearly 86% to $1.92 billion. Excluding the cost of stock option expenses and other charges, Google said it earned $469 million, or $1.54 a share, less than the $1.76 a share expected by Wall Street analysts. According to chart above we have many supports, but its dificult to predict which will be the biggest support, e.g 400 , 380 , 340 ……….because in after hours we are seeing a Sell Off.

At this moment shares of Google fell more than 16% in after hours to 360.

Today the Federal Open Market Committee increased its target for overnight interest rates by a quarter percentage point to 4.50% Tuesday. This is the 14th straight meeting with a quarter-point rate hike. The increase in the federal funds rate was expected by traders and economists on Wall Street. The vote was unanimous.

That’s All. Have a great evening !!

AC

Chillies are…

Jan 30, 2006 Noticias

For my latest entry to Foodography 1 I thought I’d a little fun and play with my food. But when playtime was over I had to do something with all these chillies. So I thought of putting them to good use in a very simple recipe.

To prepare the chillies:
I like to cut them in half - with the top half, I then split them down one side and remove the seeds and membranes. Then I cut them in a fine julienne. With the bottom half, I cut them into thin rings, leaving the seeds and membrane intact. This way I get a little bit of heat (from the seeds and membranes) and a mix of slivers and rings in the sauce.

In a saucepan I place the rest of the ingredients and my prepared chillies and simmer on a lowish heat for 30 minutes or until the sauce reduces and thickens. Give the mix a good stir when you are first starting to make sure the sugars have dissolved in the liquid.

You can cook this for longer to get a thicker sauce - it’s really up to your preference.

Let it cool and store in a sealed jar in the fridge.

The Google Cache Decision

Jan 30, 2006 Noticias

I’ve been reading a number of postings regarding the Google cache & copyright decision, and have posted some thoughts for discussion over at Slaw.

Related to this, check out Law Pundit’s collection of blogosphere commentary.

Unlike Scott, who calls it “a sensible decision”, I’m having some trouble seeing how it balances the rights of both online users and publishers.

For the record, I’m in favour of Google caching, or the Internet Archive caching. The larger problem around the web right now is the trend towards re-purposing the content of others. And I would rather consent (via the robots.txt standard) to let the ‘good guys’ in, than be forced to deny each and every ‘bad guy’ looking to cache my content… It’s a very slippery slope to call the caching of online content ‘fair use’.

Exxon Mobil reported Strong Earnings

Jan 30, 2006 Noticias

Exxon Mobil Corp rallied as much as 3% and close at $63.11.

Exxon Mobil Corp. rode high oil and gas prices to more than $10 billion in fourth-quarter earnings and nearly $100 billion in revenue, the company reported Today.The results exceeded Wall Street expectations.
Exxon Mobil said fourth-quarter net income was $10.71 billion, or $1.71 a share, compared with $8.42 billion, or $1.30 a share, a year earlier. The most recent quarter included a one-time gain from the resolution of litigation.
Excluding special items, Exxon Mobil would have earned $10.32 billion, or $1.65 a share.
Exxon Mobil repurchased $5 billion of its shares in the latest quarter, consistent with the pace seen during third quarter of 2005.

Banc of America Securities upgraded Exxon Mobil to buy from neutral and named it a top pick for 2006.
Tecnical this stock is in a Bullish side, RSI + MACD + Fullstoch all Bullish, according to chart above the next resistance will be 65$ level.

P.S. - AAPLE have confirmed today my analyse on Sunday, Up with very good volume, so keep attention if this stock break the 76$ in close.

That’s All. Have a great evening !!!!

AC

Find us at FOSDEM

Jan 30, 2006 Noticias

Two Googlers will be speaking at FOSDEM 2006, which takes place in Brussels on February 25th and 26th. Greg Stein will be talking about Subversion, and Jon Trowbridge will tell you all about Beagle.

If you see us there, come up and say hello: we’d love to talk to you!

Muffin Mondays

Jan 30, 2006 Noticias

I’m a sucker for alliteration and Monday’s a good day to prepare some nice muffin treats to tide you over for those first few days of the week. In this case I’ve gone for a little different look for the muffins and made them using a friand tin.

In honour of the first ever (and possibly only) “Muffin Monday” I’m going kill two birds with one recipe. I promised a use for those blueberries I used in those earlier photos and here it is.

Blueberry Yoghurt Muffins with Lemon Syrup

For the Muffins:
375 grams self-raising flour
200 grams caster sugar
2 eggs
125 grams butter, melted
250ml/1 cup plain yoghurt
1/2 teaspoon vanilla bean paste
1 punnet blueberries

Lemon Syrup:
1/2 cup caster sugar
1/2 cup liquid made from the juice of 1 lemon and enough water to fill the cup

To make the muffins:
Sift flour and sugar into bowl, mixing well to combine.
In another bowl add cooled melted butter, the eggs, yoghurt and vanilla bean paste and whisk lightly to combine.

Make a well in the dry ingredients and add the wet ingredients, being careful not to over-mix. You just want the mixture to amalgamate, it doesn’t have to be perfectly blended through.

Fold through the blueberries, be gentle so you don’t break them.

Spoon them into a greased and floured muffin tin or you can use muffin cases.

Bake in moderate oven approximately 20 minutes or until golden.

To make the Lemon Syrup
Add ingredients into small saucepan and put over low heat to slowly dissolve the sugar. Let the mixture reduce for a few minutes. Take off heat and allow to cool slightly.

Adding the syrup to the muffins
Turn muffins onto wire rack. Place rack over lined tray (to catch the excess syrup). Spoon the syrup over each muffin.

Collect drained syrup and return to pan. Repeat process of pouring syrup over each muffin until all the syrup has been absorbed.

You want to add the hot syrup onto hot muffins to ensure that they will absorb the most syrup.

Since the weather has been quite warm of late, I keep these in the fridge. The yoghurt has the effect of keeping them moist. The lemon syrup gives a nice glazed look to the tops.

Scones

Jan 29, 2006 Noticias

After enduring multiple days of 40°C temperatures, the thought of winter comfort food would be the last thing on anyone’s mind. It took delving into my latest cookbook acquisition to give me the inspiration for Alicat and Sara’s latest installment of Weekend Cookbook Challenge.

The cookbook in question is Margaret Fulton’s Encyclopedia of Food and Cookery. Margaret Fulton is the godmother of Australian cookery. It’s been said that she “taught the nation to cook”, her influence bringing new foods and new methods into our kitchens. At 82 she’s one of our nation’s living legends and is still cooking. In fact her latest work is the update on her original Encyclopedia first published in 1983.

Using this tome as my inspiration there seemed only one appropriate dish to create. Something quintessentially Margaret - something very much a part of our heritage and still enjoyed, at any age.

There’s nothing more comforting on an cold afternoon in winter then to settle back with a pot of tea and a batch of piping hot scones (with jam and cream of course!) straight from the oven. The scent immediately connecting with your senses, the warmth radiating from the kitchen. Perfection.

Our scones most resemble what the US call “biscuits” though for us a biscuit is their cookie, but that’s another story. Scones can come in all shapes and sizes with all matter of flavourings but for me, nothing beats the simplicity of the basic scone.

Scones

3 cups self-raising flour
1 teaspoon salt
60 grams/2 ounces butter
1¼ cup milk or buttermilk

Sift flour and salt into bowl. Rub in butter. Add nearly all the milk at once and mix quickly with a knife. Add remaining milk only if necessary to mix to a soft dough.

Note: The key to proper scones is not to overwork the mix. You want it soft but not soggy.

Turn onto a floured board and knead by turning and pressing with the heel of hand 3 to 4 times.

Pat onto a round 2cm or ¾ inch thick and cut into 4cm (1½ inch) rounds with a floured cutter. Place scones close together on a lightly greased baking tray (You can use baking paper).

Brush the tops with a little milk and bake in the top of a preheated very hot oven (230°C/450°F) for 10-15 minutes or until well risen and golden.

Note: as with all recipes you need to adapt the temperature according to the quirks of your own oven, use the temperature listed as a guide.

For soft scones, wrap in a tea-towel as soon as they come from the oven. For crusty scones, do not wrap, cool on a wire rack.

Serve warm with butter or with jam and cream

This recipe makes 12.

I’ll have to add that even though it’s about 35°C, these scones went down a treat.

Aaple and Gateway

Jan 29, 2006 Noticias

Linguine with Sweet Potato and Sage Burnt Butter Sauce

Jan 27, 2006 Noticias

Amy from Cooking with Amy wants us to use our noodle and that’s what I’ve done. To quote Poirot “the little grey cells” have been hard at work.

This is a time where I’ve gone right back to basics and took inspiration from my heritage. Pasta has always been a part of my life, in every shape and form, in every manner of handling it, when you’re Italian, then this is in your DNA.

Sometimes pasta can be swamped by it’s sauces - they mask it’s texture rather than compliment it. During my recent trip to Italy I rediscovered how often the most simplest things are the most flavoursome and the same can be said for pasta dishes.

The simplest sauce is often the best.

So I’ve gone back to a dish from my childhood, a dish I’ve carried through adulthood - it’s basic but works because it’s all about flavour and it’s all about simplicity.

I’ve made one adjustment to it’s original form, inspired in part by a dish I ate in Torino. The modification is the addition of sweet potato. Traditionally, pumpkin could also be used.

Linguine with a sage burnt butter sauce and sautéed Sweet Potato

For One person:

100 grams dried linguine
about 25 grams of Butter, chopped into cubes
oil
fresh Sage leaves, 8-10 depending on their size
half a Sweet Potato, peeled, and cut into small cubes
freshly ground salt and pepper
freshly grated Parmigiano-Reggiano

Cooking the pasta:
I shouldn’t have to give instruction but I will. The most important part - use LOTS of water. I can’t stress that enough. And you must salt the water. In some parts of Italy they will say that the water must taste like the sea, in relation to it’s saltiness. I don’t go quite to that extent but you must be generous in the use of salt. Pasta needs salt. Otherwise it will just taste unbelievably bad and unbearably bland. Add the pasta only when the water is at a rolling boil and stir immediately after you add it in. You want to keep the pasta moving and the water boiling, it’s these things that stop the pasta from sticking.

There’s also no need to add oil to the water, or to throw it against ceilings or walls to see if it’s done. Just taste it.

Cooking the sweet potato:
You can toss them in oil and roast them in oven till they are lightly browned or you can boil them until just tender and sauté them with a little oil in a frypan until slightly caramelised. If you do the latter, you can make the burnt butter sauce in the same pan.

To make the sauce:
In a shallow frypan, over low heat, drop in your cubes of butter and sage leaves, letting the butter slowly melt and the sage infuse. The butter will froth - just keep swirling the pan to help you control the colouring - you want the butter to slowly change colour and develop those little dark specks (caused by the separation of the milk solids). Take it off the heat if you think it’s getting close. Add about three quarters of the sweet potato and toss through the sauce.

Once the pasta is cooked, strain and add to the frypan. Sprinkle with freshly ground pepper and then toss to coat thoroughly before serving. Sprinkle with the left over sweet potato cubes and a generous amount of freshly grated Parmigiano-Reggiano. If you’re doing something this traditional, use the traditional ingredients.

Serve with a glass of red wine and you’ll be back in Italy…Buon Appetito!