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Wednesday, March 25, 2015

CES 2015 - Internet of Things, M2M, Internet of Wearables and stuff

This year the IofT, IofW and m2m has taken off for personal and business use. Look at Nest with their smoke alarm, camera and the thermostat and others with light controls. Also how many fitness trackers are now being sold and business is embracing the new M2M technologies to improve services.

A lot of new stuff for sure but where are the standards? It will be the VHS vs Beta battle all over again.

IofT Standards

The Allseen Alliance is backed by Microsoft and LG as the heavy players.

The Open Internet Consortium is really Samsung and Intel.

Interesting how two potential appliance makers have differing and competing views. My LG coffee maker will not tell my Samsung Dishwasher that the coffee is ready and to expect a coffee cup soon.



Making pizza dough is very easy, it just takes some time and a little bit of effort.

500 g Caputo Type ’00’ flour
320 ml warm water
 10 g sea salt
   6 g of dry yeast (use 5 g if cold proofing)
   2 tbsp of olive oil

This recipe will make enough dough for 5 pizzas

      1.    Mix water, yeast and oil. I use warm water at 35-36°C. Any hotter and it will kill the yeast

2.    Sift the flour with salt into the mixer bowl

3.    I knead the dough using a Cuisinart Mixer with a Dough Hook. Start at low speed and slowly add water. Mix for 4 minutes. If you are going to do this by hand then figure on 10 minutes. You want the dough to be stretchy.

4.    Once they’re mixed, I’ll time 4 minutes on the same setting. If you’re hand kneading, knead for about 10 minutes until the dough is stretchy and velvety.

5.    Cover the dough and let sit for 20 minutes and then knead again

6.    Now you can cut the dough into 5 balls, cover them with cling wrap and a kitchen towel. Let them proof for 2 hours in a warm place. A better proofing method is to let them sit in the refrigerator for at least 24 – 48 hours. This proofing method provides a better flavour as there is more time for the sugars and yeast to do their thing.

7.    Once the dough has proofed you can stretch it out to the desired thickness and shape you want. Top and bake and Enjoy!