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June 3, 2014

Metropolitan Museum of Art puts nearly 400,000 images online

Screen Shot 2014-05-25 at 3.14.59 PM

There goes the rest of the day.

Bonus: free, the way we like it.

[via Joe Peach]

June 3, 2014 at 08:01 PM | Permalink | Comments (4)

Highlighter with see-through tip


It could only have come from Japan.

0promarkview-001 copy

Pretty cool.


From Core77 :



I love Japanese over-design. As an industrial designer, are you not awed by their willingness to fire up a whole new tooling line to create some product to tackle even the most minute, mundane problem?

Case in point: Check out Mitsubishi subsidiary Uni's Promark View Highlighter, which pushes the tip out to the end of a clear piece of plastic, so you can see precisely where you're highlighting.

The only visual obstruction is the thin straw feeding the water-based ink out to the felt.

The Promark's chunky body will take up an undue amount of space in your pencil jar or pocket, but perhaps it's not designed to be stored in either: As this Japanese pen reviewer has noted, the wide, flat cap means it can stand up on your desk.



Set of five:



[via Doobybrain]

June 3, 2014 at 04:01 PM | Permalink | Comments (1)

Experts' Experts: How to bring eggs to room temperature


From Baking Bites


Many recipes call for room temperature or softened butter because it is easier to incorporate into a cake batter or cookie dough than rock hard, cold butter is. The same is true of eggs, even though most recipes don’t specifically call for eggs to be at room temperature. Refrigeration keeps eggs fresher for a much longer period of time than storing them at room temperature, but they will blend into recipes much more easily if you take the time to take the chill off of them before using them. Eggs at room temperature will have more "relaxed" whites that take on more volume when beaten and break up more easily when whisked into a batter. Cold eggs can actually cause the butter you carefully softened to firm up and give a batter a slightly curdled appearance (although it is usually just fine to keep going with a recipe when that happens).

To bring eggs to room temperature, you can take them out of the refrigerator about 30 minutes before you plan to use them (around the time that you might take your butter out of the fridge) and leave them on the countertop. If the eggs sit out longer than that, it won’t hurt them in terms of how they act in the recipe, but they will have "aged" compared to eggs that have been kept only in the refrigerator.

If you forget to take your eggs out of the refrigerator, you can warm them up very quickly by placing them in a bowl full of warm water. Just 5 or 10 minutes in a bowl full of warm water — hot water may cause the egg shells to crack — will take the chill off of your eggs.

Recipes that call for egg whites alone often call for them to be at room temperature. Eggs are, however, much easier to separate when they are cold. To warm up just your egg whites or egg yolks, separate the eggs when cold and place the whites and yolks in small bowls. Place these bowls into slightly larger bowls full of warm water and allow them to sit for 5-10 minutes (or simply let them sit, covered, at room temperature for 30-60 minutes before using). Leftover egg whites or egg yolks can be stored for later use.

June 3, 2014 at 12:01 PM | Permalink | Comments (1)



From the New York Times:


"It was dog slobber that spurred the invention of the Fetchbee,


a Frisbee-esque plastic disc with a clip-on/clip-off arm that enables you to hurl it over and over again without getting drool all over your hands."


"Or mud."


"Or having to bend down." 


"Adriaan Smit, its creator, is a South African engineer living in Portland, Oregon."



June 3, 2014 at 08:01 AM | Permalink | Comments (1)

The Writing of Stones (2)


June 3, 2014 at 04:01 AM | Permalink | Comments (2)

What are they?


Answer here this time tomorrow.

Hint: smaller than a bread box.

Another view:



June 3, 2014 at 12:01 AM | Permalink | Comments (4)

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