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Items from 11 people adem disuja follows

Jeremy Gollehon
  • pay attention to your inner and outer dialogues about your child. How would you describe her to me? What are you worried about?
  • BTW, we are not the only ones who put our children in roles. Grandparents, teachers, siblings, the child himself... heck, a passing stranger can even slap a label on your child.
Jeremy Gollehon
  • By detecting users’ intent to select additional filters, sites can offer a smoother, more efficient filtering experience. Use interactive filters if your users are exploratory in their search. Use batch filtering when your users have clear refinement criteria, or you know that your site will be slow at least occasionally (e.g., on mobile devices).
Jeremy Gollehon
  • An OLED screen has no backlight, because each sub-pixel is an OLED that directly emits light, with the video signal controlling its brightness. The depth of black, where the OLEDs are off, is only limited by any ambient light reflecting off the display. Active Matrix OLED (AMOLED) displays share technology with LCD panels, since each OLED is driven by a Thin Film Transistor (TFT) addressed through a row-and-column matrix. Without the various inefficient light guides, diffusers, polarising films and colour filters found in LCD panels, the OLED pixel LEDs can deliver high brightness for high peak whites. OLED technology has the potential to deliver high peak brightness and a wide range of contrast and colour gamut. OLEDs also have the advantage in response time, with claims of 0.1 milliseconds (ms).
  • However at present, blue OLEDs suffer from efficiency and longevity problems.
Robert Sutor

How to Make Buttermilk Ranch in a Jar

"My homemade dressing doesn't try to emulate store-bought versions, because if that’s what you’re craving, then only the original will do. Instead, I've come up with a tangy rendition, packed with herbs and with enough body to coat greens and vegetables without overpowering them. Yogurt lightens up the mix, basil brings extra fragrance and sweetness, and paprika lends a smoky note. It has quickly become a household favorite for us -- give it a try, and you'll soon be putting it on everything. "

Shared by Robert Sutor, 6 saves total

Robert Sutor

How to Make Easy Blue Cheese Dressing

"Blue cheese dressing can, and should, be brash -- yet still refined. Gutsy with cheese, bright with vinegar, and mollified with a hint of sweetness that’s bolstered by the richness of the mayonnaise and sour cream. It should have body without unnecessary weight. "

Shared by Robert Sutor, 3 saves total

Robert Sutor

Make Chicken Wings How You Like Them—Buffalo, Baked, or Otherwise

"Chicken wings have got a bad reputation for hanging around sketchy bars. It's time to intervene. Because you can make chicken wings that are crispy and tender, that are doused in homemade hot sauce butter or your favorite spices, that are actually addictive and not at all dubious—and you can do it in under a half hour without any frying oil at all (unless you want to). There will be no bottled stuff—only fiery, fruity peppery flavor and dark meat cooked in its own fat (plus a bonus round of wing tips to chew on when nobody's looking)."

Shared by Robert Sutor, 1 save total

Robert Sutor

Mozzarella Sticks Recipe - Bon Appétit

"If you’re short on one or more of the dried herbs for the breadcrumbs, just compensate by using more of another. But please, don’t use pre-seasoned fine crumbs; the crunch factor will suffer."

Shared by Robert Sutor, 1 save total

Robert Sutor

How to bring better ethics to data science.

"The ethics around algorithms is a topic that lives only partly in a technical realm, of course. A data scientist doesn’t have to be an expert on the social impact of algorithms; instead, she should see herself as a facilitator of ethical conversations and a translator of the resulting ethical decisions into formal code. In other words, she wouldn’t make all the ethical choices herself, but rather raise the questions with a larger and hopefully receptive group."

Shared by Robert Sutor, 4 saves total

Robert Sutor

Beef Stew in Red Wine Sauce Recipe - Jacques Pépin | Food & Wine

"This is the quintessential beef stew. Jacques Pepin's mother served it at her restaurant, Le Pelican, where she made it with tougher cuts of meat. Jacques likes the flatiron--a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce."

Shared by Robert Sutor, 17 saves total

Robert Sutor

Overstuffed Twice-Baked Potatoes Recipe - Emeril Lagasse | Food & Wine

"These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers order them as an entree. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes."

Shared by Robert Sutor, 5 saves total

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