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Kitchen Hub is a device designed to help the family eat better, healthier and to reduce food waste. The food stock app controlling information of the ingredients you have at home is the core of it and the rest of apps are a logical consequence. In addition it has stored the individual diets of the family, has a stock of recipes and a shopping assistance function. The smart stand-ring can be easily used in the kitchen as it can be cleaned by washing and the information travels with you also in an app.
Country: Spain/Italy
Designer: Francisco Barboza Grasa
University: Mechanical engineering degree and Master in Advanced Design, IED Turin, Italy
Submission: electroluxdesignlab.com/en/submission/kitchen-hub-smart-e...
Scott M. Huber
Protesting in Naperville
April 5th 2008
BYE SMELL CHECKERS TRY SMELL CHECKERS NIT PICKERS "WITCH" HUNTERS ANONYMOUS THE 12 STEP PLAN
THE-PHOENIX flickr.com/photos/7506162@N08/
View the high resolution Image on my picture website
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NOTE – photos in this series are from the Feb. 7 Taste cooking demonstration with Chef Bobby Huber – the full menu (and a recipe!) are below:
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In 1973 Peter Coe founded Taste Unlimited, a first-of-its-kind purveyor of gourmet goods in Hampton Roads. Over the years, the one location in Virginia Beach grew, and now six locations dot the region: three in Virginia Beach and one each in Norfolk (the flagship store), Chesapeake and Newport News.
Throughout the years, Peter enjoyed teaching cooking classes – sharing evenings with folks looking to learn and be entertained. He continued the Cooking With Peter Coe series even after he sold Taste to father/son Peter and Jon Pruden in 2006.
In June 2011, after a brief battle with cancer, Peter passed away at age 70, leaving a legacy of being one of Hampton Roads’ great tastemakers. His spirit and style are honored in the Cooking For A Cause: The Peter Coe Tribute Series of five classes presented by some of the area’s top chefs; all proceeds are donated to Lee’s Friends, a support network for cancer patients and their families, in Peter’s honor.
The first class kicked off on Feb. 7 at the Norfolk store right in the main kitchen. Tables were gathered around the burners and ovens, and an intimate evening of food, wine and education was offered; the inaugural session was presented by Chef Bobby Huber, a longtime friend of Peter and a local luminary at such regional restaurants as Blue Crab, Ship’s Cabin, Bobbywood and Steinhilber’s.
On Chef Huber’s menu:
-Beef and Beet Tartare with Goat Cheese and Pistachios
-Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta with Duck Jus, Lingonberries and Shiitake Mushrooms
-Macadamia-Banana Flourless Chocolate Torte with White Chocolate Crème Anglaise – NOTE – this recipe is shared below
Other chefs in the series:
Feb. 21 – Amy Brandt, chef/owner of Amy B Catering on the Eastern Shore
Feb. 28 – Sam McGann, chef/partner of The Blue Point in Duck, N.C.
March 6 – Patrick Evans-Hylton, chef and food journalist
March 13 – Rodney Einhorn, chef/owner, Terrapin Restaurant, Virginia Beach
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Beginning in Summer 2012, I am honored to follow in Peter’s footsteps and in the groundwork laid in the tribute series by hosting The Patrick Evans-Hylton & Friends Chef’s Table at Taste. I will present monthly cooking classes – some taught by me, some taught by celebrated guest chefs – at the Norfolk location. Please sign up for one or two or even more of the classes, because I know you will learn something new and thoroughly enjoy yourself in the process; stay tuned as we work up a class schedule. More information will be posted on my blog: www.PatrickEvansHylton.com
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From Chef Bobby Huber:
Macadamia-Banana Flourless Chocolate Torte
With White Chocolate Crème Anglaise
Crème Anglaise Ingredients
1 quart heavy cream
1 vanilla bean, split
1/2 teaspoon sea salt
1/2 cup sugar
4 egg yolks
1 pound white chocolate, chopped
Pan-Prep Ingredients
1 ounce butter, melted
1/4 cup sugar
Cake Ingredients
2 pounds bittersweet chocolate, chopped
2 ounces butter
10 eggs
1 cup sugar
1 cup macadamia nuts, toasted and rough chopped
3 cups diced bananas
Ganache Ingredients
1/2 pound bittersweet chocolate, chopped
2 ounces butter
2 cups cream
Torte Method
Prepare crème anglaise and chill. Prepare cake pans and cakes. Top cooled cakes with ganache and garnish with crème anglaise.
Crème Anglaise Method
In a medium saucepot, bring cream, vanilla and salt to a boil. In a medium bowl, whisk egg yolks and sugar. Temper egg yolks and add to the cream mixture. Immediately remove from heat and add white chocolate. Stir until incorporated and strain through a fine sieve. Chill before serving.
Pan-Prep Method
In two 9-inch springform pans, brush butter inside then dust with sugar.
Cake Method
Heat the oven to 400°F. In a double boiler, melt chocolate and butter. Separate egg whites and yolks. Whip egg whites, adding a little sugar at a time, until soft peaks form. Remove chocolate/butter from heat and quickly whisk in egg yolks. Take a fourth of the egg whites and fold into the chocolate mixture, then fold in the remaining whites, macadamia nuts and diced bananas. Pour into the prepared pan and bake 14 minutes. Let cake cool at room temperature in pan.
Ganache Method
Place chocolate in a large bowl. In a saucepan, bring butter and cream to a boil and pour over chocolate. Let sit two minutes and stir to incorporate.
Pour over cooled cake and let sit at room temperature for at least four hours or refrigerate for one hour. Garnish with white chocolate crème anglaise.
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Suggested wine pairing: The evening of Chef Bobby Huber’s cooking class at Taste Unlimited, Don Rhodes of Trump Winery (www.TrumpWinery.com) of Charlottesville was present, pairing various dishes with the culinary offerings. One wine enjoyed was the Kluge Estate SP Blanc de Blancs sparkling (temporarily unavailable online, but found in many retailers; call the winery for information.) This beautiful rich, creamy 100 percent Chardonnay wine is full of life, starting with a fresh pear aroma and finishing with hints of citrus. Made in the traditional Methode Champenoise way, it is crisp, balanced and delightful.
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Information, including recipe and wine pairing, appeared in the Feb. 8, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.
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FOR MORE OF MY adventures in food, visit my blog – www.PatrickEvansHylton.com
1950s
France
These small flange, solid axle, one-piece aluminum body Atom hubs were fitted to numerous mid-priced french bicycles from the 50s through the 70s. Atom brand components were produced by Maurice Maillard.
I bought a rusty but original 1924 Gazelle with a 3-speed (?) hub, the bicycle comes from a barn and nobody messed with it.
It has been an expensive type 7 or 9 with ball-bearings in the bracket and fully lugged backforks.
I cleaned the hub-shell as good as possible with a copper-brush and looked very closely, but the only text I can find on it is; "oil freely" or something.
Who can tell me what hub this is, I made 5 pictures of it, is it a S.A., I couldn't find a similar on the the S.A. heritage website....
Lookin' sassy in those boots riding a bicycle with electric motor assist.
West Cliff Drive, Santa Cruz, California.
USA
1975 - 1978
Weyless Inc., was founded by a colorful individual named Lester Tabb. Tabb was a multimillionare who ran a mint in Greenwich Conn. Born in Brooklyn, Tabb was later called a power-hungry, bipolar lunatic in a book written by his son George. Anyway, Tabb began riding an Olympia bike in 1972 and got excited about bikes and riding. He rode Cinelli rollers in the Winter but wanted to make a better set of rollers with steps on the side to ease mounting. Weyless was founded in 1975 with the introduction of their high quality rollers. In addition to the rollers, Tabb's company manufactured this seat post and hubs designed by Bill Shook (of American Classic fame) and pedals designed by Bob Reedy. Tabbs cycling business venture downfall came when he added wool clothing to the mix. The clothing was made of wool that was supposed to not shrink. Unfortunately, the wool did shrink, the clothes fit poorly, and this basically did the firm in. Tabb moved his family south and remodeled Tara, the home from the movie Gone with the Wind. Eventually it is rumored, that Tabb ended up in jail as a result of a Florida real estate shenanigan. Tabb's son George did gain some success as a writer, chronicling his disfunctional family life in a memoir titled Surfing Armageddon - Fishnets, Fascists, and Body Fluids in Florida.
Länge 11.000mm
Antrieb (Original) 6-Zylinder-Reihen-Viertakt-Diesel-Motor U7D von Büssing
Bohrung 108mm
Hub 135mm
Hubraum V = 6x((rxrxπ)xh) = 6x(((5,4cmx5,4cm)x3,14)x13,5cm) = 6x((29,16x3,14)x13,5ccm) = 6x(91,5624x13,5ccm) = 6x1.236 = 7.416ccm (453cui)
Zylinderhubraum 1.236ccm (75cui)
Leistung 156PS (115kW) bei 2.400U/min
Maximales Drehmoment 480Nm (49kpm) bei 1.400U/min
Verdichtung 17:1
aktueller Antrieb 6-Zylinder-Reihen-Viertakt-Diesel-Motor U12DA von Büssing
Bohrung 132mm
Hub 150mm
Hubraum V = 6x((rxrxπ)xh) = 6x(((6,6cmx6,6cm)x3,14)x15cm) = 6x((43,56x3,14)x15ccm) = 6x(136,7784x15ccm) = 6x2.051,6 = 12.310ccm ≈ 12.316ccm (752cui)
Zylinderhubraum 2.053ccm (125cui)
Leistung 320PS (235kW) bei 2.200U/min
Maximales Drehmoment 1.157Nm (118kpm) bei 1.400U/min
Verdichtung 15,5:1
Polizeiliches Kennzeichen SG-FF72H
NOTE – photos in this series are from the Feb. 7 Taste cooking demonstration with Chef Bobby Huber – the full menu (and a recipe!) are below:
-
In 1973 Peter Coe founded Taste Unlimited, a first-of-its-kind purveyor of gourmet goods in Hampton Roads. Over the years, the one location in Virginia Beach grew, and now six locations dot the region: three in Virginia Beach and one each in Norfolk (the flagship store), Chesapeake and Newport News.
Throughout the years, Peter enjoyed teaching cooking classes – sharing evenings with folks looking to learn and be entertained. He continued the Cooking With Peter Coe series even after he sold Taste to father/son Peter and Jon Pruden in 2006.
In June 2011, after a brief battle with cancer, Peter passed away at age 70, leaving a legacy of being one of Hampton Roads’ great tastemakers. His spirit and style are honored in the Cooking For A Cause: The Peter Coe Tribute Series of five classes presented by some of the area’s top chefs; all proceeds are donated to Lee’s Friends, a support network for cancer patients and their families, in Peter’s honor.
The first class kicked off on Feb. 7 at the Norfolk store right in the main kitchen. Tables were gathered around the burners and ovens, and an intimate evening of food, wine and education was offered; the inaugural session was presented by Chef Bobby Huber, a longtime friend of Peter and a local luminary at such regional restaurants as Blue Crab, Ship’s Cabin, Bobbywood and Steinhilber’s.
On Chef Huber’s menu:
-Beef and Beet Tartare with Goat Cheese and Pistachios
-Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta with Duck Jus, Lingonberries and Shiitake Mushrooms
-Macadamia-Banana Flourless Chocolate Torte with White Chocolate Crème Anglaise – NOTE – this recipe is shared below
Other chefs in the series:
Feb. 21 – Amy Brandt, chef/owner of Amy B Catering on the Eastern Shore
Feb. 28 – Sam McGann, chef/partner of The Blue Point in Duck, N.C.
March 6 – Patrick Evans-Hylton, chef and food journalist
March 13 – Rodney Einhorn, chef/owner, Terrapin Restaurant, Virginia Beach
-
Beginning in Summer 2012, I am honored to follow in Peter’s footsteps and in the groundwork laid in the tribute series by hosting The Patrick Evans-Hylton & Friends Chef’s Table at Taste. I will present monthly cooking classes – some taught by me, some taught by celebrated guest chefs – at the Norfolk location. Please sign up for one or two or even more of the classes, because I know you will learn something new and thoroughly enjoy yourself in the process; stay tuned as we work up a class schedule. More information will be posted on my blog: www.PatrickEvansHylton.com
-
From Chef Bobby Huber:
Macadamia-Banana Flourless Chocolate Torte
With White Chocolate Crème Anglaise
Crème Anglaise Ingredients
1 quart heavy cream
1 vanilla bean, split
1/2 teaspoon sea salt
1/2 cup sugar
4 egg yolks
1 pound white chocolate, chopped
Pan-Prep Ingredients
1 ounce butter, melted
1/4 cup sugar
Cake Ingredients
2 pounds bittersweet chocolate, chopped
2 ounces butter
10 eggs
1 cup sugar
1 cup macadamia nuts, toasted and rough chopped
3 cups diced bananas
Ganache Ingredients
1/2 pound bittersweet chocolate, chopped
2 ounces butter
2 cups cream
Torte Method
Prepare crème anglaise and chill. Prepare cake pans and cakes. Top cooled cakes with ganache and garnish with crème anglaise.
Crème Anglaise Method
In a medium saucepot, bring cream, vanilla and salt to a boil. In a medium bowl, whisk egg yolks and sugar. Temper egg yolks and add to the cream mixture. Immediately remove from heat and add white chocolate. Stir until incorporated and strain through a fine sieve. Chill before serving.
Pan-Prep Method
In two 9-inch springform pans, brush butter inside then dust with sugar.
Cake Method
Heat the oven to 400°F. In a double boiler, melt chocolate and butter. Separate egg whites and yolks. Whip egg whites, adding a little sugar at a time, until soft peaks form. Remove chocolate/butter from heat and quickly whisk in egg yolks. Take a fourth of the egg whites and fold into the chocolate mixture, then fold in the remaining whites, macadamia nuts and diced bananas. Pour into the prepared pan and bake 14 minutes. Let cake cool at room temperature in pan.
Ganache Method
Place chocolate in a large bowl. In a saucepan, bring butter and cream to a boil and pour over chocolate. Let sit two minutes and stir to incorporate.
Pour over cooled cake and let sit at room temperature for at least four hours or refrigerate for one hour. Garnish with white chocolate crème anglaise.
-
Suggested wine pairing: The evening of Chef Bobby Huber’s cooking class at Taste Unlimited, Don Rhodes of Trump Winery (www.TrumpWinery.com) of Charlottesville was present, pairing various dishes with the culinary offerings. One wine enjoyed was the Kluge Estate SP Blanc de Blancs sparkling (temporarily unavailable online, but found in many retailers; call the winery for information.) This beautiful rich, creamy 100 percent Chardonnay wine is full of life, starting with a fresh pear aroma and finishing with hints of citrus. Made in the traditional Methode Champenoise way, it is crisp, balanced and delightful.
-
Information, including recipe and wine pairing, appeared in the Feb. 8, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.
-
FOR MORE OF MY adventures in food, visit my blog – www.PatrickEvansHylton.com
Unfortunately I did not take those pictures. I just did the post production for a friend. I had only small jpeg files to do the processing.
I hope to be able to go shoot some surf pictures sometimes soon. Surf trips are always an incredible way to discover a country and incredible landscapes.
Sri Lanka
USA
1970s
Hi-E's ultra-light twist-type skewers were very popular with weight conscious cyclists when they came out, but the rear skewer could only be used with vertical dropouts due to potential of a wheel twisting against a chainstay during acceleration.
The kiddies' roundabaout in the playing field behind our house.
Levels, saturation increased, sharpen.
Top: Shimano 105 FH-1050 (Uniglide, 126mm)
Middle: Shimano 105SC FH-1055 (Uniglide/Hyperglide, 126mm)
Bottom: Shimano 105SC FH-1056 (Hyperglide, 130mm)
The Geo-Bot 8.9 mines in an underground cavern, which resembles Giant's Causeway. Equipped with heavy armor and drill feet, the Geo-Bot 8.9 can grind up an obtrustive rock formation in its path. Also, it finds companionship in a canary - the mecha's programmers are unsure of the cause of its affection for the avian creature, as robots do not feel. Leading researchers call this phenomenon "heartbyte". Apparently the glitch bites the "heart" - that is, the central memory chip of the metal man. However, the glitch does not affect the mecha's occupation - mining - so he has yet to be thrown into the trash compactor.
1958-1980s
Italy
These classic model 1035 hubs had both the good looks and high quality to dominate the high-end hub category for a generation. The body shell was machined from a solid piece of aluminum and the bearing races were made of ground, heat treated, steel. Oil port holes were drilled into the barrels and were covered with spring clips. These hubs were stamped with the Campagnolo Globe logo as well as the word Record. The year of manufacture was stamped on the hidden inner-wall of the bearing cones. Because they were originally polished to a mirror shine they were quite easy to keep looking new. The quick release skewers were straight blade type until 1978. After 1978 the lever blades were the curved type. The superb quality of the through-hardened cups, cones and high-grade bearings ensured buttery-smooth operation and long lasting performance.
1970s
France
Roval was the originator of the modern built as a system wheel. Roval hubs were produced by Maurice Maillard.
1980s
Italy
HiLo hubs were a short-lived blend of Campagnolo's high and low flange hubs. The body shell was machined from a solid piece of aluminum and the bearing races were made of ground, heat treated, steel. Oil port holes were drilled into the barrels and were covered with spring clips. These hubs were stamped with the Campagnolo Globe logo as well as the word Record. The year of manufacture was stamped on the hidden inner-wall of the bearing cones. Because they were originally polished to a mirror shine they were quite easy to keep looking new. The quick release skewers were the curved type. The superb quality of the through-hardened cups, cones and high-grade bearings ensured buttery-smooth operation and long lasting performance.
Kitchen Hub is a device designed to help the family eat better, healthier and to reduce food waste. The food stock app controlling information of the ingredients you have at home is the core of it and the rest of apps are a logical consequence. In addition it has stored the individual diets of the family, has a stock of recipes and a shopping assistance function. The smart stand-ring can be easily used in the kitchen as it can be cleaned by washing and the information travels with you also in an app.
Country: Spain/Italy
Designer: Francisco Barboza Grasa
University: Mechanical engineering degree and Master in Advanced Design, IED Turin, Italy
Submission: electroluxdesignlab.com/en/submission/kitchen-hub-smart-e...