Wednesday, January 2, 2008
Thursday, December 13, 2007
CUP & COOKIES
Smart cup in which you can put 2-3 of your favourite cookies. You don’t need extra plates. It’s made for right handed and left handed.
BANANA GUARD - Protect Your Banana!
Are you fed up with bringing bananas to work or school only to find them bruised and squashed? Banana Guard allows you to safely transport and storage individual bananas letting you enjoy perfect bananas anytime, anywhere.
Lock Cup - Anti-Theft Coffee Cup. Are you tired of others stealing your coffee cup? Well now there’s a solution. The Lock - Cup has a hole which prevents most people from using it. Only the owner of the cup can use his/hers shaped key to close the hole.
Making tea, though easy to do, is also time consuming. Once you pour the hot water into the cup, you must patiently hover over it, waiting for the tea to steep. Well, the Penguin Tea Timer happily does the waiting for you.
Place your tea cup under the beak and set it to the desired time. As you turn the timer dial, the beak lowers the tea into the hot water. When time is up, a bell sounds and the penguin automatically lifts his beak, removing the tea bag from the water.
You love toast, but you always burn it? Than, this invention us for you.
This transparent toaster allows you to see the bread while it is toasting so you just have to take it out when the colour is right. This idea is based on a transparent heating glass technology.
One Click Butter Cutter controls your portion as an important part of staying healthy. This ingenious butter cutter delivers one standard pat with each click of the handle.
Never lose your remote again!
With giant buttons, this extra-large remote is easy to use and impossible to lose. It’s a 6-in-1 remote so you can use it to control your TV, VCR, DVD player, satellite, cable and auxiliary A/V device. It even features glow-in-the-dark buttons, so you can easily find the remote in the dark.
What day is today? You don’t know? Then you need a DayClock. It’s uniquely designed to keep track of weekly events like your golf day, card night, movie night, and so much more. It’s ideal for vacations and cruises when it’s easy to lose track of the day.
CRIME SCENE TOWEL
Chalk outline crime scene beach towel - be the coolest person on the beach!
Laser ScissorsCutting a straight line has never been easier. Just aim the pin-point laser and follow the line. The scissor blades are stainless steel and cut very clean with a micro serrated edge.
TOILET SEAT LIFTER
‘Who left the Toilet Seat up?’ The PeaceMaker will end the battle of the toilet seat. Merely step on the pedal to activate the lifting mechanism. When finished, remove your foot from the pedal and the seat gently comes to a rest where it started.
ILUMINATING CAR SLIPPERS
Do you get up at night to drink water, go to the toilet…Do you wish you could see in the dark? Remarkably bright LED lights are triggered by your footsteps and light up the floor 30 feet in front of you; ultra-soft plush style are extra comfortable and cozy warm.
“THE THING” - INFANT PILLOW
The Zaky is an ergonomic infant pillow designed by a mom to mimic the size, weight, touch, and feel of her hand and forearm to help her baby with comfort, support, protection, and development. The Zaky can help calm your baby and help your baby sleep better through the night.
TRAVELER’S PHRASE BOOK T-SHIRT
If you are traveling a lot and don’t always know the language of the country you are visiting, then this T-shirt is for you. It has a phrase book printed on it so just point a finger at the pictogram you need and then point it twice at the question mark, which means, “Where is it?” and in no time you have found what you were looking for… or not.
Realy cool modern ladder.
LATEST DESIGN WAITER/WAITRESS TRAYS
Anatomic tray, for waiters. No more dropping trays. We just don’t know is it comfortable.
Whether you want to sit on the sun or in the shade, near the river or under the tree… now you have your movable bench, to sit wherever you like.
位置在： 4:46 AM
The World’s First All-glass Undersea Restaurant Opens
15 th April marks the day that the first ever all-glass undersea restaurant in the world opens its doors for business at the Hilton Maldives Resort & Spa. It will sit five meters below the waves of the Indian Ocean, surrounded by a vibrant coral reef and encased in clear acrylic offering diners 270-degrees of panoramic underwater views.
“We have used aquarium technology to put diners face-to-face with the stunning underwater environment of the Maldives”, says Carsten Schieck, General Manager of Hilton Maldives Resort & Spa. “Our guests always comment on being blown aw ay by the colour, clarity, and beauty of the underwater world in the Maldives, so it seemed the perfect idea to build a restaurant where diners can experience fine cuisine and take time to enjoy the views - without ever getting their feet wet.”
Created by MJ Murphy Ltd, a design consultancy based in New Zealand, Ithaa’s distinctive feature is the use of curved transparent acrylic walls and roof, similar to those used in aquarium attractions. “The fact that the entire restaurant except for the floor is made of clear ac rylic makes this unique in the world,” continues Schieck, “We are currently planting a coral garden on the reef to add to the spectacular views of the rays, sharks and many colorful fish that live around the area.
位置在： 4:44 AM
Saturday, December 8, 2007
Thursday, December 6, 2007
Wash Bras and other clothing before use!
Most people do but this is just a warning for those that don't.....
Read the account first, then brace yourselves before looking at the
WE DO NOT KNOW WHAT PARASITES ARE IN OUR CLOTHING
WHEN WE BUY THEM.
Oh my god.
This is disgusting. Forward to all females!!!!
Wash your bra's before you wear them!!! Please make it a habit from this point forward to wash your just-purchased Undergarments before wearing them. This is sensitive.
After anthropologist Susan McKinley came back home from an expedition in
South America , she noticed a very strange rash on her left breast.
Nobody knew what it was and she quickly dismissed it believing that the
Holes would leave in time.
Upon her return she decided to see a doctor after she started developing
Intense pains. The doctor, not knowing the exact severity of the disease, gave her
Antibiotics and special creams. As time lapsed the pain did not subside and her left breast became more inflamed and started to bleed.
She decided to bandage her sores, however as Susan's pain grew more
intense She decided to seek help from a more certified doctor.
Dr. Lynch could not diagnose the infection and told Susan to seek the
aid of one of his colleagues who specializes in dermatology.
Unfortunately, the doctor was on vacation.. She waited for two weeks and
finally was able to reach the dermatologist. Sadly, a life changing event was about to unfold during her appointment.
To Miss McKinley's surprise, after she removed the bandages, they found
Larvae growing and squirming within the pores and sores of her breast.
Sometimes these wicked creatures would all together simultaneously move
around into different crevices. What she didn't know was that the holes were in fact, deeper than she had originally thought, for these larvae were feeding off the fat,
tissue, and even milk canals of her breast.
Please share with as many women and men that you know. Our undergarments
are made in different countries all over the world. They sit in boxes and go through many hands and exchanges before we purchase them for ourselves.
PLEASE WASH ALL NEWLY PURCHASED BRAS AND UNDERWEAR BEFORE WEARING THEM. WE DO NOT KNOW WHAT PARASITES ARE IN OUR CLOTHING WHEN WE BUY THEM.
位置在： 4:05 PM
位置在： 4:00 PM
Thursday, November 29, 2007
TUNG PHAEN, Thailand: You can take the sugar out of soft drinks and the fat from junk food. But eliminate the pungent odor from the world's smelliest fruit and brace for a major international controversy.
After three decades of research, a Thai government scientist working at an orchard here near the Cambodian border says he has managed to take the stink out of durian.
The spiky Southeast Asian fruit, variously described by its detractors as smelling like garbage, moldy cheese or rotting fish, is banned from many hotels, airlines and the Singapore subway. But durian lovers, and there are many in Asia, are convinced that, like fine French cheeses, the worse the smell, the better the taste.
Songpol Somsri, one of the world's leading experts on the fruit, crossed more than 90 varieties, many of them found only in the wild, and came up with what he calls Chantaburi No. 1, after his home province and the location of the research center.
The specially bred durian smells as inoffensive as a banana, Songpol says. It will please Thai consumers, he believes, and might also help broaden the acceptability of the durian, unlocking the door to American and European customers who, like an increasing number of Thais, would reject a fruit that smells like last season's unwashed gym socks.
"Most Thais don't like too strong a smell, except some old people," Songpol said in an interview at his office cluttered with reports on durian DNA structure (he has not yet pinpointed the malodorous gene).
Durian lovers are horrified by the prospect of a no-smell durian. They complain that the fruit, which is green or sometimes yellowish and shaped like a rugby ball, is being homogenized just like the insipid tomatoes bred to look pretty behind cellophane on supermarket shelves.
"Oh, no, this is the beginning of the end," said Bob Halliday, a Bangkok-based food writer, when told about the odorless durian.
The fruit has not yet been officially unveiled by Thailand's Ministry of Agriculture but will obtain final approval in the coming weeks, officials say.
"Making a non-smelly durian is like a thornless rose," Halliday said. "It's really cutting out the soul."
The no-smell durian is even more mystifying to those who live in Malaysia, Singapore or Indonesia, where durians are prized for their odor and priced accordingly.
"The smell must come out from the durian," said Chang Peik Seng, owner of the Bao Sheng durian farm on the Malaysian island of Penang, as he emphasized the "must."
"You cannot hide the smell."
It took several minutes to explain the concept to Chang, who ultimately concluded that an odorless durian would flop in his country. "If the durian doesn't have a strong smell the customer only pays one-third the price," he said.
(Songpol says he has developed a separate durian that might please Malaysians and Indonesians: Chantaburi No. 3 is pungent, but the fruit only begins to smell three days after being picked, allowing for odorless transport.)
There is probably no other fruit that elicits such passion - and revulsion.
The litany of legends and myths surrounding what Malaysians call the "king of fruits" is long and colorful. Durians are said to be an aphrodisiac: When the durians fall, the sarongs fly up, goes a Malay saying.
But woe to those who overindulge. Rarely does durian season - which in central Thailand begins in April and continues till June - pass without newspapers somewhere in Southeast Asia reporting a durian death.
The fruit, which is rich in carbohydrates, protein, fat and sulfurous compounds (thus the smell), is said here to be "heaty," and can therefore be deadly for those with high blood pressure, according to Wilailak Srisura, a nutritionist at Thailand's Department of Health.
Tradition also dictates that mixing alcohol with durian should be avoided at all costs.
"Durian makes you hot and alcohol makes you hot, so it's double heat," said Somchai Tadchang, the owner of a durian orchard on Kret, an island on the Chao Phraya river north of Bangkok, where special Gan Yao (long stem) durians sell for upwards of $40 a fruit, the equivalent of several days' wages for a laborer here.
Songpol says he has not found a scientific reason why durian and alcohol are incompatible, but would not dare consume both at the same time.
He claims to have recently cut back on his personal durian consumption for health reasons ("Fat!" his secretary exclaims), but his work requires him to taste 1,000 durians each season at the research orchard here.
Born and reared in a durian orchard, Songpol started studying the fruit in 1977 as a graduate student in horticulture. Worried that some durian varieties were disappearing as cultivation was becoming increasingly commercialized, Songpol collected dozens of varieties from around Thailand and planted them at the Chantaburi Horticultural Research Center, which now serves as sort of a Thai durian seed bank.
The center is a horticultural Eden with flower beds and streams rimming the rows of experimental durian trees that are shadowed by nearby low-lying, jungle-covered mountains. Songpol experimented with hundreds of different combinations before discovering Chantaburi No. 1, a cross between the Montong and Chanee varieties, the most common found in Thailand today.
It's difficult to believe that any durian would be completely without odor, especially after being cracked open. This year's harvest is not yet ripe, but those who have smelled and tasted last year's say the fruit had a very faint odor.
Saowanee Srisuma, the caretaker of the durian orchard here, says it is the least-smelling durian she has encountered in her 10 years of work on the farm. Suchart Vichitrananda, the director of Horticulture Research Institute where Songpol works, says Chantaburi No. 1 does not smell but he hesitates when describing the taste. "I can't say it's better than the original durian, but it'll do."
Songpol's plan is to replace the Chanee, which farmers have a difficult time selling because of its stronger smell, and plant one million seedlings of the no-smell durian over the next five years, covering about 6,400 hectares, or 15,810 acres, an area slightly larger than Manhattan. Exporters are enthusiastic.
"It's a very good idea," said Kiattisak Tangchareonsutthichai, owner of Thai Hong, a company that exports about 2.5 million kilograms, or 2,755 tons, of durian a year to China. "It's an opportunity for us to export more to new markets that don't like the strong smell."
But the fear of many durian lovers is that the odorless variety is just another step toward the erosion of durian culture.
Durians are a social fruit, traditionally sold on the roadside and eaten by groups of friends sitting on cheap plastic stools, the ubiquitous furniture of Southeast Asian outdoor food stalls. Each fruit is analyzed in the same way that wine is sniffed and discussed at a Parisian dinner party. Also like wine, durian culture dictates that if the customer tastes it and does not like it, he can send it back.
As the region modernizes, durian culture, too, is changing. Durians are increasingly sold cut up under plastic wrap in supermarkets.
In Thailand, which has aggressively commercialized the fruit, farmers specialize in Montong, a sweet, almost saccharine, and easy-to-eat variety. Thai farmers use chemicals to coax durian trees to bear fruit in the off-season, so Montong are available year-round and are sold around the world. Thailand last year sold about 50 million durians abroad, worth about 3.2 billion baht, or $90 million.
Durian traditions are perhaps strongest in Malaysia, Singapore and Indonesia. Malay durians, many of them known only as "kampung," or country village varieties, are typically more wild, unpredictable, sometimes bitter and almost always pungent.
"To anyone who doesn't like durian, it smells like a bunch of dead cats," said Halliday, the food writer. "But as you get to appreciate durian, the smell is not offensive at all. It's attractive. It makes you drool like a mastiff."
Thailand's Montong, by contrast, has a largely uniform, bubble gum-like flavor.
The growing rift between Thailand and its southern neighbors is probably best summed up by the way the fruit is harvested: In Thailand's more efficient, standardized and productive system, durians are cut from trees and sometimes frozen for export. Malaysian and Indonesian farmers wait until the durians fall, often setting up nets to catch the fruit to avoid its cracking on impact.
The nets also ensure that the durians, which grow on tall trees, do not fall on someone's head, a painful prospect given the fruit's extremely sharp spikes.
Songpol says he is also trying to breed a thornless durian by crossing varieties from the southern Philippines. "I hope in the next two to three years we will get a flower," Songpol said.
For lovers of durian - which gets its name from "duri," the Malay word for thorn - this is too much to bear.
"You might as well be eating watermelon," Halliday said.
Pornnapa Wongakanit contributed reporting from Bangkok.
(Source: IHT News)
位置在： 4:55 AM