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Tuesday, December 29, 2015
Monday, December 28, 2015
L'innovation 100 % québécoise | ICI.Radio-Canada.ca
L'innovation 100 % québécoise | ICI.Radio-Canada.ca:
Le Québec ne manque pas d’entrepreneurs créatifs, dont les percées technologiques s’illustrent dans des domaines aussi variés que le transport, l’informatique, le sport et les jeux vidéos. Qui sont-ils? Comment contribuent-ils à changer leur milieu? Découvrez-les dans les chroniques « Innovation » présentées auTéléjournal Grand Montréal. Une série signée par le journaliste Vincent Maisonneuve.
Le Québec ne manque pas d’entrepreneurs créatifs, dont les percées technologiques s’illustrent dans des domaines aussi variés que le transport, l’informatique, le sport et les jeux vidéos. Qui sont-ils? Comment contribuent-ils à changer leur milieu? Découvrez-les dans les chroniques « Innovation » présentées auTéléjournal Grand Montréal. Une série signée par le journaliste Vincent Maisonneuve.
Vous avez une idée de reportage? Écrivez à notre journaliste à l'adresse suivante : vincent.maisonneuve@radio-canada.ca.
Envoyer une prescription médicale avec son téléphone
C'est en attendant qu'un pharmacien prépare les médicaments qu'il venait chercher pour sa fille que Simon Ferron-Forget a eu l'idée de créer l'application mobile Capsule. « J'étais à la …Vers un drone sans GPS... mais avec une intelligence artificielle
Créer un drone capable d'accomplir des missions complexes, sans intervention humaine ni GPS. C'est le défi que tente de relever un groupe d'étudiants de l'École polytechnique de Montréal.Des étudiants montréalais fabriquent un catamaran de course
C'est une course de catamaran de classe C qui allie vitesse et technologie. L'épreuve de la « Little cup » du lac Léman à Genève, en Suisse, attire les équipages les plus expérimentés du …« On moud le café en pédalant » : après les camions, la bouffe de rue à vélo
La cuisine de rue s'établit de plus en plus à Montréal. Mais après les camions, certains se lancent dans la cuisine sur trois roues et à pédales. Espresso, churros au caramel ou barbe à papa …Des Québécois inventent une chambre hyperbare portable
Le Groupe médical Gaumond de Montréal est parvenu à créer un caisson hyperbare portable qui permettra à des patients d'avoir accès à l'oxygénothérapie, peu importe où ils se trouvent.Là où naissent les entreprises de demain
District 3 est une pépinière d'entrepreneurs. « En deux mots, on est un accélérateur d'innovations. Et pour arriver à faire ça, il faut tout mettre en place pour aider le fondateur de la …L'ETS se prépare à dépasser le mur du son
Le compte à rebours est commencé pour les membres du club scientifique RockETS de l'École de technologie supérieure (ETS). Dans quelques jours, c'est le départ pour l'Utah. Ils feront près …Réalité virtuelle : des étudiants montréalais couronnés en France
Des finissants de Polytechnique rentrent d'Europe où ils sont montés sur le podium à Laval Virtual, une rencontre internationale dédiée à la réalité virtuelle.1642, le cola de Montréal au sirop d'érable
« Aujourd'hui, on part en production de 30 000 bouteilles du cola de Montréal, le 1642 cola », lance Bastien Poulain. Pour donner à son cola un goût plus montréalais, le fondateur de …C'est le 20e anniversaire d'un petit bolide québécois
Le T-Rex, c'est un véhicule à trois roues qui se conduit comme une voiture, mais qui est équipé d'un moteur de moto. Un jouet de luxe pour les passionnés de la conduite sportive. Mais c'est …
Wednesday, December 23, 2015
Tuesday, December 22, 2015
Monday, December 21, 2015
Dried Herbs and Spice | The Tafari
Dried Herbs and Spice | The Tafari:
• Asafoetida – Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor.
• Achiote Paste – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce and tamales.
• Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
• Annatto Seeds – A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.
• Bay Leaf – Adds a woodsy background note to soups and sauces.
• Basil – Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.
• Caraway Seeds – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.
• Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.
• Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
• Chervil – Delicate anise flavor. Great raw in salads or as a finishing garnish.
• Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.
• Cinnamon – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.
• Cloves – Sweet and warming spice. Used most often in baking, but also good with oatmeal.
• Coriander – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
• Cumin – Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
• Dill – Light and feathery herb with a pungent herb flavor. Use it for pickling, or baked seasoned potatoes.
• Fennel Seeds – Lightly sweet and licorice flavored. It’s excellent with vegetable dishes, or even chewed on its own as a breath freshener and digestion aid!
• Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
• Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
• Gochugaru – This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.
• Grains of Paradise – These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.
• Lemon Thyme – Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent in vinaigrettes.
• Loomi – Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.
• Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade vegan patties.
• Mahlab – Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweet breads throughout the Middle East.
• Marjoram – Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.
• Mint – Surprisingly versatile for such an intensely flavored herb. Try it paired with peas, potatoes – and of course, with chocolate!
• Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
• Nutritional Yeast – Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.
• Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
• Paprika – Adds a sweet note and a red color. Used in stews and spice blends.
• Rosemary – Strong and piney. Great with beans, and potatoes or a simple vinaigrette.
• Saffron – Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.
• Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
• Savory – Peppery green flavor similar to thyme. Mostly used in roasted dishes and stuffing, but also goes well with beans and Italian marinades.
• Shiso – A member of the mint family, this herb is used extensively in Japanese, Korean, and South East Asian cooking as a wrap for steaming seasoned rice and vegetables, in soups, and as a general seasoning.
• Smoked Paprika – Adds sweet smokiness to dishes, as well as a red color.
• Star Anise – Whole star anise can be used to add a sweet licorice flavor to sauces and soups.
• Sumac – Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs.
• Tarragon – Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, soups, and stews.
• Thai Basil – A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.
• Turmeric – Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch. Best used in curry spice mixes.
Sunday, December 20, 2015
Wednesday, December 16, 2015
Friday, December 11, 2015
Thursday, December 10, 2015
Wednesday, December 9, 2015
The Personal Blog of Zack Kanter – How Uber’s Autonomous Cars Will Destroy 10 Million Jobs and Reshape the Economy by 2025
The Personal Blog of Zack Kanter – How Uber’s Autonomous Cars Will Destroy 10 Million Jobs and Reshape the Economy by 2025:
I have spent quite a bit of time lately thinking about autonomous cars, and I wanted to summarize my current thoughts and predictions. Most people – experts included – seem to think that the transition to driverless vehicles will come slowly over the coming few decades, and that large hurdles exist for widespread adoption. I believe that this is significant underestimation. Autonomous cars will be commonplace by 2025 and have a near monopoly by 2030, and the sweeping change they bring will eclipse every other innovation our society has experienced. They will cause unprecedented job loss and a fundamental restructuring of our economy, solve large portions of our environmental problems, prevent tens of thousands of deaths per year, save millions of hours with increased productivity, and create entire new industries that we cannot even imagine from our current vantage point.
I have spent quite a bit of time lately thinking about autonomous cars, and I wanted to summarize my current thoughts and predictions. Most people – experts included – seem to think that the transition to driverless vehicles will come slowly over the coming few decades, and that large hurdles exist for widespread adoption. I believe that this is significant underestimation. Autonomous cars will be commonplace by 2025 and have a near monopoly by 2030, and the sweeping change they bring will eclipse every other innovation our society has experienced. They will cause unprecedented job loss and a fundamental restructuring of our economy, solve large portions of our environmental problems, prevent tens of thousands of deaths per year, save millions of hours with increased productivity, and create entire new industries that we cannot even imagine from our current vantage point.
Tuesday, December 8, 2015
Monday, December 7, 2015
Friday, December 4, 2015
Only 1 in 5 Canadians with PhDs land a tenure-track job in their field - Home | The Current with Anna Maria Tremonti | CBC Radio
Only 1 in 5 Canadians with PhDs land a tenure-track job in their field - Home | The Current with Anna Maria Tremonti | CBC Radio: "Rob Annan is the Chief Research Officer"
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Thursday, December 3, 2015
Wednesday, December 2, 2015
Tuesday, December 1, 2015
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