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Mike Elgan
5,409,991 followers -
The world's only lovable tech journalist
The world's only lovable tech journalist

5,409,991 followers
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Great news!
Bulk moderation of community posts

Just in case you were in the mood for yet another update this week, over the next several days we'll be rolling out a feature for communities that allow moderators to bulk select posts for moderation in the Likely Spam and Held for Review queues.

Moderators can initiate the feature by clicking on Select Posts in the upper left of the queue. This will enable a multiple-select checkbox interface with an accompanying Select All option to apply ban/approve/reject moderation actions in bulk.
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Have you read my new book "Gastronomad" yet?

Please leave an awesome review on Amazon!
https://goo.gl/odnD49
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Happy birthday, +Amira Elgan!

Happy birthday to my fellow traveller in life! Love you, my Angel!
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12/13/17
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Our daily bread

Another San Francisco sourdough.
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More San Francisco-style sourdough

I just got a new dutch oven, and baked this bad boy in it.
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Why the phrase "digital nomad" is obsolete

For the same reason "Multimedia PC" is obsolete.

https://medium.com/@MikeElgan/digital-nomad-is-obsolete-c4224d1cc51f

#gastronomad #digitalnomad
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The latest trick in deceptive advertising: fake hair!

These ads on Snapchat have a fake hair on top of the ad to trick Snapchat users to flick it away.

But by flicking, they're doing the "swipe up" gesture, which is how Snapchat ads show the advertiser's web site and register a "click."

Weasels.

https://qz.com/1153380/this-is-the-most-devious-advertisement-on-snapchat-snap/

#advertising.
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It's Saturday, which means it's Mike's List Day!

Freshly published for your protection: http://mailchi.mp/elgan/mikes-list-149

#mikeslist
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What a delicious way to promote my book! : )
Vin Brulé Recipe!

Italian Style mulled wine -- the gastronomad way to celebrate Mike's new book, Gastronomad: The Art of Living Everywhere and Eating Everything!

What better way to celebrate than with this super delicious hot beverage inspired by a wonderful friend whom we met thanks to our gastronomad lifestyle!

Buy +Mike Elgan 's new book on Amazon.com: http://amzn.to/2BjOLh4

During our travels in the Veneto region of Italy recently, a dear friend shared her wonderful recipe of vin brulé, the Italian version of mulled wine, which I liked way better than what I’ve made before in the United States. In Italy vin brulé is made over open fire but the stove works fine! My friend adds her own twist to the traditional recipe by adding prunes to her vin brulé. I decided to adapt it for the Spartan Diet and use dates to partly sweeten it with and I also honey instead of sugar.

Organic Ingredients:

3 bottles of organic red wine (or any other red wine such as cabernet or zinfandel)
10 whole star anise
10 whole cloves
2 cinnamon sticks
1 teaspoon ground Ceylon cinnamon
1 teaspoon ground allspice
1 whole vanilla bean pod
6 pitted prunes (no seed)
3 apples (or fuji or gala apples)
2 Red blood oranges (or any type of orange such as navel or valencia)
2 Meyer lemons
6 Medjool dates (seeds removed)
2 cups freshly squeezed orange juice (16 oz)
3/4 cup honey (6 oz)

The Spartan Diet method:

1. In a large non-reactive heavy bottom pot (stainless steel or enameled cast iron, for example), pour all the wine and add the star anise, cloves, cinnamon sticks, ground cinnamon and ground allspice. Begin to simmer over low heat.

2. With a small paring knife, slit open one side of the vanilla bean pod lengthwise from end to end. Use the pointy sharp of the knife to open the bean lengthwise and then use a dinner knife or teaspoon to slide open the entire bean pod while scraping off and collecting the tiny seeds. Add to the wine along with the remainder of the bean pod.

3. Cut prunes (without seeds) in half and add them to the wine.

4. Chop apples into one-inch cubes (seeds removed) and add to the wine.

5. Remove top and bottom ends of the oranges and the lemons and then slice them (removing all seeds). Add the orange and lemon wheels with skin to the wine mixture.

6. In a blender, blend dates (with seeds removed) with the freshly squeezed orange juice. Blend until it has a smooth consistency and add to wine mixture.
Stir wine mixture well. Continue to simmer over low heat for 20 minutes covered with lid and making sure it never boils -- set timer.

7. After timer goes off, stir in honey. Taste for sweetness and add more honey if more sweetness is desired. Remove from heat or turn heat to the very lowest setting to maintain warm (keep it covered with lid). Serve hot (without spices) in heat resistant glasses along with some of the wine cooked apples and a fresh orange wheel garnish if desired. Enjoy!

Variations:
With fresh ginger: add one inch of washed fresh ginger root sliced in thick slices at the beginning along with the spices.

With pears: replace one apple with one large Bosc pear chopped into cubes.

With Bhudda’s hand citrus fruit: replace one orange with slices of the delightful citrus.

Note: Feel free to add another bottle red wine to reuse the delicious mixture and make more vin brule. You may need to add more honey but the leftover spices will still work. And it can also be made with white wine.

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With smartphones like these, why do we need laptops?

(Read my column: https://goo.gl/en5sjV )

It’s official: Smartphones are powerful enough to serve as laptop or desktop computers. What are we waiting for?

Smartphones are supercomputers.

Or, at least, they’re significantly more powerful than supercomputers were ten years ago. And way more powerful than desktops were five years ago.

Smartphones also offer killer benefits that laptops don’t — namely, longer battery life and biometric security.

So why are we still using laptops?

Why not just plug our smartphones into monitors and keyboards and use them like PCs?

https://www.computerworld.com/article/3241233/smartphones/with-smartphones-like-these-why-do-we-need-laptops.html

#windows #macos #android #ios #google #apple #microsoft
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