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Peter Bourjos racing into the hearts of Angels fans

Posted by Adrien Griffin Categories: Athletes, MLB,

Peter BourjosPeter Bourjos has arrived. The 23-year-old rookie is making a name for himself as fast as his legs can carry him, and that’s pretty damn fast. Bourjos has been compared to Carl Crawford, at least by footrace standards. He was formally introduced to the Los Angeles Angels fans for the first time on Monday when he started in his first game at Angel Stadium. Now, he’s already getting cheers from the crowd for his fantastic defensive skills and his jerseys are starting to sell. Not bad for a nine-game rookie.

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Quick Palmiers Recipe

Posted by Jenny Lewis Categories: Dessert, Quick Meals, Recipes, Sugar, France, Baking,

palmiers

File these under “Super Easy, Still Impressive” - palmiers (light, sweet puff pastry cookies) are criminally cinchy to make and an impressive and tasty way to end a meal on a high (and not too heavy) note. I love to eat these with chocolate sauce or whipped cream, and every once in a while I get a little crazy and add some cinnamon to the sugar.

Ingredients:

  • 1 cup sugar
  • 1 sheet of puff pastry

Preparation:
Preheat the oven to 425.

Sprinkle half of the sugar on a cutting board. Unfold the puff pastry and press it down into the sugar. Sprinkle the other half of the sugar on top of the puff pastry and spread it around with your fingers, brushing off the sugar that doesn’t stick to the pastry.

Fold the sides of the puff pastry in to the center. Fold the pastry again so there are four layers. Using a sharp knife, cut the pastry across the short side into 1 inch slices. For the best results cut straight down, not back-and-forth like with bread or steak.

The very best baking results will be achieved using a silicone baking mat like a Silpat, but parchment paper will work in a pinch. To bake, take the sliced pieces and place them cut side down on the baking sheet. Unfold them slightly and twist the edges down, so that the cookies make a V (this part is not the easiest thing to explain, I know - basically you’ll have one end standing up on the cut side, and it will be the point on the V that’s formed with the two ends lying flat on the the non-cut side). Bake until the tops are slightly golden (about 7 minutes) and remove from the oven. Flip them over and put back in the oven another 4 or 5 minutes or so - until the tops and sides are nicely browed and the sugar has caramelized. Remove and let cool, then eat!


Recipe: Chicken Souvlaki Salad with Dressing

Chicken Souvlaki salad recipe

At home one night with plenty of nicely marinated chicken but no pita to be found, I had an epiphany - if souvlaki is basically an undressed Greek salad with chicken on a pita, why couldn’t I eat it as a DRESSED Greek salad with chicken without a pita? And thus my new summer standby meal was born - the chicken souvlaki salad. This recipe will feed two very well and leave four wanting more (I suggest getting some baklava for dessert).

 

Vinaigrette Ingredients

:

  • 1/2 cup plus 2 Tablespoons olive oil
  • 5 Tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/4 teaspoon black pepper

 

Salad Ingredients

:

  • 2 boneless skinless chicken breasts
  • 1 head of Romaine lettuce or 2 hearts of Romaine
  • 2 tomatoes, diced
  • 1 small red onion, diced
  • 1 large cucumber, peeled and de-seeded
  • 2 Tablespoons crumbled Feta cheese

Preparation:
Mix the marinade. Reserve half to dress the salad, and combine the other half in a zipper bag with the chicken. Marinate the chicken for 4 to 24 hours.

Grill (or saute) the marinated chicken breasts. Slice thinly. Prepare the salad vegetables. Top with the chicken and cheese, then the reserved vinaigrette. If you’re feeling really saucy, you can use tzaziki as a dressing instead of the reserved half of the vinaigrette. Or you could just use both.


FAST Offers Free Zero-Gravity Experience

Posted by Sheila Franklin Categories: Science, Transportation,

WeightlessListen up, space freaks. NASA will give you a free flight in zero-gravity at the Johnson Space Center in Houston if you can come up with technology that may have potential use in their FAST (Facilitated Access to the Space Environment for Technology) projects. Individuals, schools, government agencies and U.S. companies are welcome to apply. Get your proposal in by March 20 and you could be one of the 20 selected. Oh, and remember to bring a barf bag.

Read More | NASA FAST

Recipe: The Perfect Protein, Rice and Beans

Posted by Jenny Lewis Categories: Dinner, Lunch, Quick Meals, Grains, Poultry, Grilling,

perfect-protein

Beans and rice, rice and beans. Endorsed by scores of nations worldwide, beans and rice provides a balance of protein and carbs that can hardly be beat (not to mention the combination creates a very thrifty meal). Add some chicken for an extra protein bump and some salsa for flavor, and you have a dinner that’s quick, healthy and delish.

This recipe came to me via the print edition of Clean Eating magazine, which I highly endorse.

Click to continue reading Recipe: The Perfect Protein, Rice and Beans


Sausage Ball Recipe

Posted by Jenny Lewis Categories: Appetizers, Snacks, Recipes, Beef, Pork, Baking,

sausage balls

These Sausage Ball appetizers are great for entertaining. They come together quickly, freeze well, and can be baked up in a snap.

Ingredients:

  • 3 cups baking mix (I use Bisquick)
  • 2 cups shredded cheddar cheese
  • 1 pound ground sausage (any kind), uncooked

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SCiB Batteries: The next big thing in portable power

Posted by Sparky Categories: Handhelds, Peripherals, Science,

Super Charge ion Batteries

Toshiba has announced that, as early as March, their new Super Charge ion Batteries will be launching for industrial use. The new SCiB batteries have roughly the same capacity as current generation Lithium Ion batteries, but are able to reach 90% charge in under 5 minutes. Once these filter down to consumer gadgets it will mean laptops and cell phones able to charge in mere minutes rather than the hours that both devices currently take.

The new batteries can be charged 5,000 times without damage (about 10 years of average use) and don’t have any weight or heat disadvantages that existing Lithium Ion batteries. While the new SCiB will be available in March their initial use will be industrial or automotive. It’s currently unknown how long it will be before Toshiba releases smaller form factors aimed at consumer electronics.

Read More | Toshiba press release via Engadget


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