Ebooks Or Printed Books – Which Are Better?

It’s a question that has been asked time and time again; what is better for you, reading from a traditional book or reading from a digital book (e-reader)?

Ebook Vs BookVeena Bissram, a communication specialist recently posted a great article on the Social Media website, Mashable, which highlights a study on the issue of reading.

The study, undertaken by Research Unit Media Convergence of Johannes Gutenberg University Mainz (JGU) in cooperation with MVB Marketing highlights that at the end of the day, it makes absolutely no difference.

“There are no disadvantages to reading from electronic reading devices compared with reading printed texts,” the study showed. Professor Dr. Stephan Füssel, chair of the Gutenberg-Institute of Book Studies and spokesperson for the Media Convergence Research Unit at JGU also states that in reference to cultural issues regarding reading, “There is no (reading) culture clash – whether it is analog or digital, reading remains the most important cultural technology,”.

So what bought this study about? According to Veena Bissram,

The study was conducted after readers in Germany became skeptical about reading from electronic devices like ereaders and tablet PCs compared to traditional printed books.

Participants in the study read a variety of texts with different levels of understanding on an Amazon Kindle 3, Apple iPad and in print. Their reading behaviors and brain activity were examined using an EEG machine and eye tracking tools.

Be sure to head over to Mashable and read the full story today.

Read my review on the Sony PRS-350 SC Pocket Ebook Reader.

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Roast Chicken Caesar Salad (by Jamie Oliver)

Jamie Oliver's Caesar Salad
Total Time
1 hour 50 minutes
 
Preparation
Cooking
45 minutes
1 hour 5 minutes
 
Makes
4 – 6 serves

 

First and foremost I want to stress that this is not my own recipe. I first game across this recipe last week while channel surfing on TV. I came across the show, “Jamie at home” in which Jamie Oliver was cooking this really nice looking caesar salad. My lovely wife found the recipe online for me, and the other night I made it. It is quite possibly one of the nicest caesar salads I have ever had. The recipe is incredibly simple to make, even for the most novice of cooks. Give it a go.

I have copied this from the Food Network website, so all credit goes there, and to Jamie Oliver, of course.

Jamie Oliver’s Comments About This Recipe
With my own versions of the classics, like Caesar salad, it’s not about changing things entirely; it’s about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It’s a lovely little salad with just a hint of attitude – and it’s versatile, as you can serve it hot or cold.

P.S. Use your imagination – if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.

Ingredients

4 whole free-range or organic chicken legs, skin on
1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
3 sprigs fresh rosemary, leaves picked and roughly chopped
Olive oil
Sea salt and freshly ground black pepper
12 thin slices pancetta or bacon
1/4 clove peeled garlic
4 anchovy fillets in olive oil, drained
3 ounces freshly grated Parmesan, plus a few shavings to serve
1 heaped tablespoon creme fraiche
1 lemon, juiced
Extra-virgin olive oil
2 or 3 heads romaine lettuce, outer leaves discarded

Directions

Preheat the oven to 400 degrees F.

Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.

After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they’re cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.

Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.

Pull the chicken meat off the leg bones – you can use 2 forks to do this, or your hands if you’re tough like me – and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.

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A Revolutionary Passes: Rest In Peace Steve Jobs

iSadThe world has lost one of it’s truly revolutionary geniuses.  Earlier today the Apple website announced that Steve Jobs, co-founder of Apple Inc. had passed away.

While I would not consider myself a devout Apple user (I do own and love by my iPod and iPhone), I would like to pay tribute to all that Steve Jobs did for the advancement of technology during his lifetime.  His work not only created the standard for what we now use, but has been a driving force in how we all use technology.  His vision to create products that are usable and elegant will live on.

The world will miss you Mr Jobs. 

May you rest in peace.

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