ke's interests

Citeulike

Keiren Shun — Tue, 28 Jul 2009 03:22:51 +0000

citeulike is a free service for managing and discovering scholarly references

Zotero

Keiren Shun — Tue, 28 Jul 2009 03:18:55 +0000

Zotero, you might think what is this well for anyone that knows what Endnote is, then this is a better way of adding into text and bibliographies etc

http://www.zotero.org/

Social Bookmarking

Keiren Shun — Tue, 28 Jul 2009 02:48:30 +0000

Hey this is a great way to bookmark all your favourite sites and have them available where ever you are work or hoome etc.

look at www.wordle.net it is a great site to check your work for repetative words and set up design etc.

http://www.wordle.net/

Solar power for the home

Keiren Shun — Tue, 21 Jul 2009 02:59:43 +0000

Good Energy - Solar Power at Home

Uploaded to YouTube by GoodEnergy07 on 05 October 2007

Powering the home with solar

Solar powered gates

Keiren Shun — Tue, 21 Jul 2009 02:43:48 +0000

Solar-Powered Gates Uploaded to Flickr on April 28, 2007 by StephenMitchell

Crunchie Cabbage Salad

Keiren Shun — Tue, 07 Jul 2009 06:06:58 +0000

This is a great variation on coleslaw salad, for those that do not like mayonaise or creamy dressings.

CRUNCHIE CABBAGE SALAD

Salad Ingredients:

6 Spring onions cut finely

1/2 cabbage sliced

1 cup sunflower seeds

1 cup slivered almonds

50 grams butter

200 grams chinese style fried noodles

Dressing ingredients:

1/2 cup of light olive oil

1/4 cup white vinegar

1/2 cup brown sugar

1 tablespoon soy sauce

Method:

Salad: Melt butter and mix in seeds and nuts, brown in a moderate oven. (Don’t burn) Place onions and cabbage into a bowl, add roasted seeds and nuts along with noodles and dressing just before serving.

Dressing: Place all ingredients into a screw cap jar and shake well. Add to salad just before serving and toss salad well.

Eat healthy.

Salmonella deletion

Keiren Shun — Tue, 07 Jul 2009 02:45:38 +0000

Analysis of Targeted Salmonella Deletion Mutants Infection in Mice Analysis of Pools of Targeted Salmonella Deletion Mutants Identifies Novel Genes Affecting Fitness during Competitive Infection in Mice

Adding another PLOS

Keiren Shun — Tue, 07 Jul 2009 02:40:39 +0000

Programs for Chagas Disease Feasibility, Drug Safety, and Effectiveness of Etiological Treatment Programs for Chagas Disease in Honduras, Guatemala, and Bolivia: 10-Year Experience of Médecins Sans Frontières

Open access post

Keiren Shun — Tue, 07 Jul 2009 02:37:24 +0000

Here is my link to PLOS Improving the Cost-Effectiveness of Artificial Visual Baits for Controlling the Tsetse Fly Glossina fuscipes fuscipes

Chocolate mud cake

Keiren Shun — Sun, 05 Jul 2009 13:51:50 +0000

First time in ages that I have made a chocolate mud cake. Double chocolate in the cake and chocolate glace spread over the top and drizzled down the side. It was lovely and moist and didn’t last very long everyone loved it, here’s the recipe give it a try.

CHOCOLATE MUD CAKE

Ingredients

Cake

250g unsalted butter

200g dark chocolate

1 cup sugar

125g flour, sifted

60g SR flour, sifted

1/4 cup cocoa powder

2 eggs

1-1/4cups hot water

½ cup Grand Marnier (optional)

Ganache

100g dark chocolate, chopped

2tblspn cream

Method

Melt butter and chocolate in a double boiler over simmering water or carefully in the microwave. Add the sugar and hot water. Heat until sugar dissolves, stirring so the mixture is well combined. Stir in both flours and cocoa, then beat in eggs. Pour into a greased and floured 8-serve bundt tin (similar to a muffin tin) (I use an ordinary 20cm dia cake tin) and bake at 160C to 170C for 50 to 60 minutes. It will be ready when the cake crumbs cling to an inverted skewer in clumps. Stand in the tin for 5 to 10 minutes before turning out onto a plate to cool.

Optional: Pour in ½ cup Grand Marnier while still warm. This helps with the moisture and cuts back with the richness.

To make ganache, melt chocolate and cream together either in a double boiler or in the microwave until well combined. Allow to cool slightly until it is of an almost thick pouring consistency. Place cooled cake on a rack with a large plate underneath, then pour ganache over cake. Allow to set 1 to 2 hours before serving. The ganche will be firm, smooth and shiny.

Tried and tested and very yummy