lunes, 29 de abril de 2013

My most terrifying experience

My most terrifying experience

“What the hell??” I thought as I realized that everybody had left with his luggage and the conveyer belt had just stopped advancing. I was standing at the airport in Ankara, Turkey and my luggage had not arrived yet on this belt where everybody found his or hers. So I thought about what to do next. So looked around and as I spotted it, I headed for the general information desk at the end of the hallway.

It was the year 2003 and I was travelling to Turkey for a vacation with one of my best friends from school, Franck. He and his parents were already there at the hotel and I was to arrive a week later to stay for two further weeks at the resort. The hotel was located about an hour from Ankara and directly at the beach.

Since Franck and I used to smoke a lot of weed in our free time, I promised to take some with me to use there at the hotel at the beach. We also wanted to be able to spend some nights outside, so I took a tent with me. The beach has always been a special place for me since in Switzerland there is no sandy beach in 200 kilometres reach. So I took a little plastic bag, packed in vacuum by a friend who’s a chef, and stored it carefully inside my suitcase. And exactly this suitcase wasn’t arriving now at the airport on this conveyer belt!

I started to think that they had found the weed, and really started to worry. As I approached the information desk, the bored woman sitting there didn’t even take notice of me until I spoke to her. She looked at me in an indifferent and dull way, and asked how she could help me. I explained that I had arrived an hour ago on a flight from Geneva and my suitcase hadn’t been on the conveyor belt. “Are you Andrés Brenner?” she asked. I was shocked. “Yes, I am.” I said with an insecure voice. “Well, your suitcase is over there at the police station. There was a little issue with it. You can claim it there.” Now, I was worried! So I looked over there and saw the big police officer sitting on his desk looking at the computer screen before him.

I approached him and asked if they had a blue suitcase among their stuff. He looked up and said: “Yes, we do. Come with me.” He stood up and I followed him around the table into the back of the office. There was my suitcase! Standing on the floor in the back corner. The officer took it harshly and slammed in on the table. If I hadn’t been worried yet, I was it now! “Open it!” he commanded. So I did. Now, I had just to look secure and not to have anything to hide. I opened it and moved some things around to show him that there’s nothing wrong with this suitcase. So, what’s this?!?” he asked me. I looked and saw that he was pointing at the tent in my suitcase. It was actually a round grey bundle with no harmful look. I said that it is a tent, of course, feeling very relieved. He wanted to see it closer and took it out. I gave it to him, opened it and took out all these little stick you can unite to build the tent. “It’s a tent, Sir”, I said firmly. He inspected it a little more, and put it back.

As he saw that it was really a tent and that it didn’t represent any harm to his nation, he told me to leave in his harsh manner as always. I left the police station and the airport with one of the biggest smiles I have ever had on my face, that’s for sure!

The process of making Chocolate



The process of making Chocolate


https://docs.google.com/file/d/0BzvrWcGYj1UWcVAzVmJETGlKbU0/edit?usp=sharing

The processing of cocoa beans into fine chocolate requires expertise, passion and craftsmanship. This begins in the tropical rain forest and ends in the chocolate factory where passionate chocolate makers with loving attention turn them into creations like glossy dark chocolate panels, mild melting milk chocolates, or masterpieces in the form of chocolates and other delicacies.

Harvest and Fermentation
Chocolate begins with the harvest of the cacao pods which is still made by hand. After collecting these fruits, these pulpy seeds ferment. Fermentation occurs when the pulp surrounding the cacao bean is converted into alcohol by the yeasts present in the air and the heat. During this time, the seeds darken and begin to develop their rich cocoa favor. After 6-8 days of fermentation, the seeds have become cocoa beans.

Drying and storage
Later, cocoa beans, as they are now called after fermentation, must be dried. This process varies, depending on the climate or size of the plantation. Cocoa beans can be dried out in the sun on trays or mats. Then, it will be graded, weighted and packed to be shipped to different manufacturing plants.

Cleaning, Roasting and Cracking
Once delivered the cocoa beans at the manufacturing plant, they are cleaned and sorted. Later, cocoa beans are roasted to 400-500° F., where the flavor and aroma of chocolate is released. Roasting also makes the shells dry and brittle, so cocoa beans can be broken up to release the nib. The nib is the inside part of the cracked bean.

Grinding and refinement
Afterwards, the nibs are ground to make chocolate liquid which contains a lot of cocoa butter; but to make cocoa powder, the cocoa butter must be squeezed out in giant presses. The solid cake left overs are ground into cocoa powder, which is used in hot chocolate, chocolate syrup and other baking and cooking products. The other chocolate liquid left is mixed with milk and sugar which adds the sweet taste and smooth texture. These blended flavors produce a brown powder called, chocolate crumb. While the refining machine with heavy rollers grinds the chocolate crumb into a super fine powder, additional cocoa butter is added into the crumb, just enough to increase it to a rich cream mixture called chocolate paste, which is further refined in the conching process.

Conching
Conching is the final step in determining the ultimate flavor and texture of the chocolate. The conch machine has paddles that continuously knead the chocolate paste, depending on the flavor and texture desired by the manufacturer. This process releases the deep chocolate flavor and creates the smooth feel in your mouth.

Tempering and Forming Chocolate
Soon after, the chocolate is deposited into vibrating molds which removes air bubbles and evenly distributes the chocolate in its way to be cooled. This is the way you can give it any shape you want. Just like this castle below!



Advert turns air into drinking water


Advert turns air into drinking water

In the nearer neighbourhood outside Lima in Peru, an advertisement billboard provides clean drinking water at disposition to all people for free – mainly its neighbours.

The billboard produces clean drinking water from the humidity in the air through filters. The advertisement agency Mayo Peru DraftFCB and engineers at the University of Engineering and Technology (UTEC) in Lima joined forces to realize the brave project.
The main idea is to “put imagination into action” and to further develop creativity among its students. On the billboard up high it says: “A billboard that produces drinking water from air” (“Un panel que produce agua potable del aire”).

UTEC was about to open the application period for 2013 and a  clever way to capture students' attention was using an advertising technique, where it is made even more attractive. So they decided to create a billboard which turns air into drinking water to attract innovative students into this university which had been functioning only one year.

Of course, the panel has become a local attraction for its uniqueness and originality, but it is especially useful for all villagers near its location at the coastal desert of Peru. The annual precipitation of this city is almost zero, but the humidity of the air is about 98% daily, which is the main resource to produce clean water to the whole community. So far, the billboard has produced over 9,000 litres of drinking water - 96 litres a day.

This could be a great idea to implement it around the world, especially on those places which are suffering of lack of clean water, or using other natural resources to fabricate or purify impure water.

Besides, we have here in Chile the driest desert of the world. The Atacama Desert would be a very good place to implement this type of technology, given that the humidity is enough to produce an important amount of water.

lunes, 22 de abril de 2013

PISCO SOUR

Pisco  Sour

In Chile, a very traditional and popular cocktail drink is Pisco Sour. It has a very old tradition and is served along the entire country. This Sour concept even has evolved to being mixed with Whisky, Chardonnay, or Rum. But the original Chilean Sour cocktail drink is still Pisco Sour, since Pisco is a national alcohol made of grapes.

To make Pisco Sour you’ll need lemons, limes, Pisco, flour sugar, an egg, and bittersweet. In some restaurants and bars they choose not to use the egg because of the short life span Pisco Sour then has, but the little foam on top is only achieved by adding egg white.
The following recipe will be for one bottle of Pisco Especial Tres Erres – 700ml of 40% alc. – and about 1litre of finished Pisco Sour. But it can be made with any Pisco of your choice.


First, you have to make a lot of lemon juice, depending on the amount of Pisco Sour you want to have at the end, and you separate the yolk and the egg white of one single egg. Secondly, pour the entire bottle of Pisco Especial into the mixer and add two small cups of tea of lemon juice – approx. 200ml. To this you add three entire limes and just throw them in like they are. Now, you have to add 18 teaspoonfuls of flour sugar and mix the whole thing inside the mixer for a short while until the limes are completely shredded. Now, you add the egg white and two more teaspoonfuls of flour sugar, and mix it again. The Pisco is almost ready.
All you have to do now is sieving the content into a large mug or bottle and it’s almost ready to be served.

To serve the prepared Pisco Sour you pour some into the cocktail mixer, add two large ice cubes, and shake it strongly for a short while. As you pour the content into the cup, you’ll notice small foam on top due to the egg white. As final touch, drip two or three drops of bittersweet – “Amargo de Angostura” –, and the drink is ready to be served.
            Enjoy!

Suarez: A world-class problem

Luis Suarez: Liverpool given a world-class problem
( http://www.bbc.co.uk/sport/0/football/22141299 )
Liverpool managing director Ian Ayre should have been spending this week in the Far East and Australia polishing his club's global brand.
Instead, he is back at his desk confronted by the latest mess left behind by the Luis Suarez circus.
Ayre was forced to abandon his four-day promotional trip abruptly in order to deal with the blizzard of negativity caused by Suarez's shameful bite on Chelsea defender Branislav Ivanovic during the second half of Sunday's 2-2 draw at Anfield.

In recent times, Ayre has been repeating the message that Liverpool without Suarez is not an option - and the Reds chief was at pains to do so again on Monday.
Suarez is, or at least was, the jewel in Liverpool's crown and so precious that he must be protected from the advances of Champions League superpowers, such as Bayern Munich and Juventus.
Now, however, the Uruguayan is in disgrace again after tarnishing Liverpool's name once more, adding to his list of misdemeanors with a repeat of his 2010 offence, when he bit PSV Eindhoven's Otman Bakkal.

That particular incident earned the 26-year-old a seven-match suspension.
As Ayre and Liverpool's Boston-based owners, the Fenway Sports Group, make their way through the rubble of Suarez's unprovoked attack on Ivanovic, they will be aware there is growing pressure to repair the club's reputation by parting company with their striker.
As BBC Sport's former Liverpool defender Mark Lawrenson remarked with great accuracy: "He is a world-class player but he gives you world-class trouble."
To Liverpool's credit, there was no repeat of the ham-fisted PR shambles that accompanied Suarez's altercation with Patrice Evra last season.
That saga ended with Suarez receiving an eight-match ban plus a £40,000 fine after being found guilty by a Football Association independent regulatory commission of racially abusing Manchester United's French defender.

Following the bite on Ivanovic, Liverpool's public apology and condemnation came swiftly, as did a fine.
Lessons had been learned, but not, it seems, by Suarez.
It must sometimes seem to those in power at Anfield that the forward is on some sort of personal mission to take a wrecking ball to Liverpool's reputation.
History tells us that every day without a Suarez controversy is only another day closer to the next one.

The decision of the Professional Footballers' Association to offer anger management lessons to Suarez is a noble gesture, but his track record suggests it may be a futile exercise.
The organization may also have to deal this week with the possibility of Suarez being named its Player of the Year - a potential source of embarrassment given his current low standing.
As Liverpool's hierarchy discuss their next moves, they will be asking themselves what thought processes led Suarez to bite Ivanovic. Is the striker a personality who is simply impossible to control?

The realities of football will also make Liverpool ask themselves if they could live without Suarez, even though he is the player who has carried this transitional campaign under new manager Brendan Rodgers.
Rodgers rebuked Suarez for admitting he dived in an attempt to win a penalty against Stoke City, but what happened in front of The Kop on Sunday is on another level and may make some inside Anfield feel this is one offence too far.
The notion of Liverpool making a swift decision to sell Suarez was always fanciful. After all, Manchester United did not show Eric Cantona the door when he launched himself kung fu-style into the crowd at Selhurst Park in 1995.

In spite of his track record, Suarez would attract instant interest should he come on the market. Old rules will apply - other clubs and coaches believe it will be different with them - and world-class strikers always find a home.
There is also the not inconsiderable factor that Suarez is one of world football's elite performers - and they hardly form a long line at Liverpool these days. In a purely footballing context, it would be a desperate blow for Liverpool to lose Suarez.
His late equalizer, which Chelsea will regard as a grave injustice given he should not have been on the field and something that may impact on their Champions League hopes, was his 30th goal of the season.
And if Liverpool did sell, how could they replace those goals? Strikers of such quality are rare - and those who would be willing to move to a club not in the Champions League number even less.
Another possibility is that Suarez, who regularly pledges his loyalty to Liverpool, may now find life in the Premier League so uneasy that he feels it is time to seek new adventures elsewhere.
He would command a huge transfer fee - bidding would start around £40m - but will he be made available? There may be a school of thought that finally ridding themselves of the Uruguayan's excess baggage and rebuilding crucial areas of a team has some sort of attraction for Liverpool's owners.

Rodgers talked about Liverpool's "incredible values and ethics" - values and ethics that are being put to the test by Suarez. Plenty will now feel enough is enough after the sight of a Liverpool player with his teeth clenched around an opponent's arm.

Suarez's supporters suggest the fact that he plays "on the edge" is part of his somewhat unique allure.

Sadly, for a player whose record of bad behavior will always overshadow his talent, he goes over the edge too often.

World-class player. World-class trouble.





Opinion
Luis Suarez
A world class player – a world class problem

As Ian Ayre was on a promoting tour in Southeast Asia, there was an outrageous incident during this weekend’s Premier League match between F.C. Chelsea and F.C. Liverpool.

It is well known that Luis Suarez is one of the most important and most irreplaceable pieces among the Eleven of Liverpool, but also that he being a real Uruguayan, sometimes his temper plays against his favor.
During this Saturday’s match day between Liverpool and Chelsea, he lost himself and bit Branislav Ivanovic in the arm during second half time. This time, the punishment inflicted upon him could be severe, since it’s not the first or second time he presents unacceptable conduct within the football pitch.

Moreover, this incident tops the past incident in 2010, where Suarez bit PSV Eindhoven's Otman Bakkal, and received a seven-match-suspension in Liverpool. Now, the pressure is growing, since the latest incident happened during the absence of Ian Ayre, who was polishing the image of the F.C Liverpool in Australia, a thing that is most delicate to do during a bite from your top player. And surely, Liverpool has well learned its lesson during the past incidents. Not so Luis Suarez.

Although there’s been a noble gesture from his part, it was highly recommended to send him to anger management lessons, instead of a new suspension of match days. Another issue for F.C. Liverpool is (was?) Suarez’ imminent appointment to Player of the Year – a thing which would not give the expected message to other football associations.

In my opinion, the idea of sending him to anger management lessons could be very effective. Not because of the lessons per se, but for him to realize that biting on a football field is just not normal. There are thing that are forbidden but still are made every match – but not biting. Attending to lessons once or twice a week could make him see how serious such a problem can be. The main problem discussed within Liverpool’s management is what to do next with Luis Suarez. Is the 26-year-old Uruguayan national player just impossible to control?

Well, for sure he is a world class player and exactly this makes him a world class problem.

lunes, 1 de abril de 2013

Be aware of TV

It is a clear fact that the mass medias -television and radio- strongly influence how we see the world and our own lives, and alsoour opinions on different specific topics. Nevertheless it is nessesary to point out HOW the meda has evolved during the last 50 or 60 years, and