Hi.Im - A New Web 2.0 With Promise

You essentially create a profile page for your name that connects all of your profiles at other Web 2.0 properties such as Facebook, LinkedIn, Digg, Twitter, Flickr, and YouTube among others. Very cool indeed. I wonder if their plan isn't to become another claimID?

clipped from hi.im Hi, Im Create your Hi, I'm page or Login Hi, I'm is like your nametag on the internet. Featuring your latest content from your favorite networks, your Hi, I'm page tells everyone who you are and what you're about all on one page. Create your Hi, I'm page Why Hi, I'm? Chances are you've got a bunch of profiles all over the internet--Facebook, Twitter, LinkedIn, FriendFeed...Plus you might have a blog or a YouTube channel and some pictures on Flickr. Put all those sites together, and that's YOU on the internet. With Hi, I'm you can share all of your latest content from all of your networks on one page. Add your content from your favorite networks. Your Hi, I'm page updates whenever you post on any of your networks. Highlight links, tweets, videos or posts that are most important to you. Share your page at http://hi.im/yournam e Who's on Hi, I'm?

A Quick and Dirty Primer for Cuts of Beef

I am really getting hungry reading this article and writing these comments. I would really like some beef. Any cut will do. Bye now.

clipped from www.luxist.com A Guide to Meat Cuts by Andrea Hangst When it comes to grilling a steak, many home cooks often think that they can quickly run to the grocery store, pick any cut or steak they see, and just slap it on a hot grill and - voila! - a good dinner. However, many of us who have tried this have inevitably run afoul of the Great Beef Gods, with cinder-dry steaks or tough hunks of gray meat. Here is a very simple list of great cuts of beef for grilling, and the best ways to prepare them. Steaks for One or Two Filet Mignon: New York Strip Porterhouse: Rib Eye Larger Cuts Brisket Skirt Steak Tenderloin Roast: Tri-Tip: Handy Tips: Always rest any beef on the counter prior to grilling - if the meat is at room temperature, the cooking will be more even. Also, dry off the meat with paper towels prior to putting it on the grill, to assist with searing. A meat thermometer (especially a digital model) will help with any confusion regarding doneness.