Monday, 16 May 2011
JW Player
What about skinable open source JW Player, this solution is all about Flash and HTML5 working together as part of a single video player. The player automatically falls back to the Flash or HTML5 mode when needed. This solution supports the major CDNs, YouTube, Adobe’s Flash Media Server, HTTP streaming, major advertising networks, analytics providers, and more. JW Player as well has a range of add-ons to extend the players functionality. By choosing the JW Embedder, it will also provide hosting solutions and mobile support for iPhone, iPad, and Android devices.
Friday, 22 April 2011
Embedded CSS
Embedded CSS specifies the CSS properties within the "head" tag of your "HTML" code using a "<style>" block.
Please note within the style block there is a comment "<!-- -->" tag. The comment is there to stop older/ancient browsers that do not support CSS from reading the code and outputting it in the browser. The majority of such browsers are outdated and are no-longer used today, so meaning that it is most probably safe to ignore the use of the comment tag.
Each specification or elements specification is written on a new line, as in our example with the "body" and "p" tags.
Example:
HTML CODE:
<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN"
"http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">
<html xmlns="http://www.w3.org/1999/xhtml" lang="EN" dir="ltr">
<head>
<title>Embedded CSS Styles</title>
<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1" />
<style type="text/css">
<!--
body{color:#FFFFFF; background-color:#000000;}
p{font-family:Verdana, Arial, Helvetica, sans-serif;}
-->
</style>
</head>
<body>
</body>
</html>
Please note within the style block there is a comment "<!-- -->" tag. The comment is there to stop older/ancient browsers that do not support CSS from reading the code and outputting it in the browser. The majority of such browsers are outdated and are no-longer used today, so meaning that it is most probably safe to ignore the use of the comment tag.
Each specification or elements specification is written on a new line, as in our example with the "body" and "p" tags.
Example:
HTML CODE:
<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN"
"http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">
<html xmlns="http://www.w3.org/1999/xhtml" lang="EN" dir="ltr">
<head>
<title>Embedded CSS Styles</title>
<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1" />
<style type="text/css">
<!--
body{color:#FFFFFF; background-color:#000000;}
p{font-family:Verdana, Arial, Helvetica, sans-serif;}
-->
</style>
</head>
<body>
</body>
</html>
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Wednesday, 16 March 2011
Logo designSunday, 13 March 2011
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Legal Data Entry, Subscriptions Data Entry, Affordable Data Entry, Online Data Entry
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Tuesday, 22 February 2011
Did Samsung pull a fast one
Late last year, you may have noticed a major cross-platform ad campaign for Samsung 3D TVs. One of the key selling points was, "Samsung 3D TV is recommended by most retailers and technology journalists."
That didn't sit right.
Last year, I was one of Australia's main TV reviewers and I knew the other main guys very well; Jez Forde from Geare and Ty Pendlebury from CNET. While Samsung had some good features on its TVs, we weren't raving about them over its competitors. Saying that most technology journalists recommended them was wrong. I can't speak for Australia's retailers.
Now, while I'm sure The Gruen Transfer would give us some good explanations for this, and stretching the truth in adverts is hardly uncommon, it irked me. Fortunately, Australia's tech journo community is very close and we even have our own mailing list. After asking around, everyone was wondering where these claims came from and how they were justified.
I've been asking Samsung's marketing people to explain themselves for some months now. While Christmas and a change in PR company obviously delayed matters, this has dragged on for a very long time despite a great deal of nagging from me.
The ad was on YouTube until very recently but now at least two flavours of it have mysteriously vanished.
Kudos to Alex Zaharov-Reutt for digging up the disclaimer: "Based on the review of 30 print articles by Australian technology journalists from 21 April to 7 October 2010" with more information being found at www.samsung.com.au/tv.
From there you can then find clips from 13 of the 30 articles:
When it comes to reviews in Australian technology publications, recommendations aren't given out lightly. They're awards which are earned only if the scores are high enough. There are no Recommended Awards mentioned here - just a handful of comments. Sure, some seem somewhat gushing in their praise, but others are more ambivalent. Five of the thirteen come from two people. There are over 100 major technology journalists in Australia. Did most technology journalists really recommend Samsung 3D TVs? Did nearly that number recommend them? I've asked them and they've said no.
For my part, having reviewed almost every model of the last few ranges from Samsung, Panasonic, Sony and others my view is this: if you've got a dark room, Panasonic plasmas are best because of the "true blacks" and great colours. If you've got a light room, then Sony's LCD TVs are best as they get much brighter and offer superb upscaling (see below).
Samsung's TVs, however, offer good HD image quality but their upscaling of Standard Definition TV is poor by comparison - the picture gets very blocky when the low-resolution image is spread over the large screen. The top-end models certainly are pretty on the outside but they have something of a flaw with their motion-smoothing technology. While this is evident on other TVs, it's noticeably worse on Samsungs... the motion smoothing makes everything look "too real". This might sound like a bizarre complaint for a TV but it's true. Suddenly your movies and drams look like they're full of actors on a set rather than characters in a scene. It feels like everything was shot on a camcorder. It can be incredibly distracting. Mind you, it's great for sport.
While, this might not single out 3D-capable TVs, ultimately, 3D is just an added feature of the top-end 2D TVs. Few reviewers really dwell on differences in 3D quality. Samsung's list of "reviews" doesn't bother to either.
As to how terrible this might be I guess depends largely on whether you bought a TV (which you subsequently don't like) because you thought most technology journalists recommended it.
I didn't. And most technology journalists didn't either.
---- UPDATE ----
One of the authors of Samsung's quoted articles got in touch with us. He's quoted on Samsung's website as saying, "If you want to get into 3D TV, there is only one brand in town: Samsung". If you follow the link on Samsung's site (to a shortened review), then that part is missing. However, if you follow the link from the shortened review to the full review the context starts to change.
The full sentenece was, "'As I write, if you want to get into 3D TV, there is only one brand in town: Samsung. It is not perfect, but with the right movies it could be pretty exciting."
That still may sound like a reasonable edit from a marketing perspective.
However, the context of the statement was that it was the only 3D TV available in Australia at the time of writing. As the author says, "By omitting the first three words, Samsung has recast a statement of fact into a strong opinion-based recommendation. Not nice." He adds, "And then I spend two paragraphs whinging about the total lack of content."
source. http://www.abc.net.au/technology/articles/2011/02/21/3144640.htm
That didn't sit right.
Last year, I was one of Australia's main TV reviewers and I knew the other main guys very well; Jez Forde from Geare and Ty Pendlebury from CNET. While Samsung had some good features on its TVs, we weren't raving about them over its competitors. Saying that most technology journalists recommended them was wrong. I can't speak for Australia's retailers.
Now, while I'm sure The Gruen Transfer would give us some good explanations for this, and stretching the truth in adverts is hardly uncommon, it irked me. Fortunately, Australia's tech journo community is very close and we even have our own mailing list. After asking around, everyone was wondering where these claims came from and how they were justified.
I've been asking Samsung's marketing people to explain themselves for some months now. While Christmas and a change in PR company obviously delayed matters, this has dragged on for a very long time despite a great deal of nagging from me.
The ad was on YouTube until very recently but now at least two flavours of it have mysteriously vanished.
Kudos to Alex Zaharov-Reutt for digging up the disclaimer: "Based on the review of 30 print articles by Australian technology journalists from 21 April to 7 October 2010" with more information being found at www.samsung.com.au/tv.
From there you can then find clips from 13 of the 30 articles:
When it comes to reviews in Australian technology publications, recommendations aren't given out lightly. They're awards which are earned only if the scores are high enough. There are no Recommended Awards mentioned here - just a handful of comments. Sure, some seem somewhat gushing in their praise, but others are more ambivalent. Five of the thirteen come from two people. There are over 100 major technology journalists in Australia. Did most technology journalists really recommend Samsung 3D TVs? Did nearly that number recommend them? I've asked them and they've said no.
For my part, having reviewed almost every model of the last few ranges from Samsung, Panasonic, Sony and others my view is this: if you've got a dark room, Panasonic plasmas are best because of the "true blacks" and great colours. If you've got a light room, then Sony's LCD TVs are best as they get much brighter and offer superb upscaling (see below).
Samsung's TVs, however, offer good HD image quality but their upscaling of Standard Definition TV is poor by comparison - the picture gets very blocky when the low-resolution image is spread over the large screen. The top-end models certainly are pretty on the outside but they have something of a flaw with their motion-smoothing technology. While this is evident on other TVs, it's noticeably worse on Samsungs... the motion smoothing makes everything look "too real". This might sound like a bizarre complaint for a TV but it's true. Suddenly your movies and drams look like they're full of actors on a set rather than characters in a scene. It feels like everything was shot on a camcorder. It can be incredibly distracting. Mind you, it's great for sport.
While, this might not single out 3D-capable TVs, ultimately, 3D is just an added feature of the top-end 2D TVs. Few reviewers really dwell on differences in 3D quality. Samsung's list of "reviews" doesn't bother to either.
As to how terrible this might be I guess depends largely on whether you bought a TV (which you subsequently don't like) because you thought most technology journalists recommended it.
I didn't. And most technology journalists didn't either.
---- UPDATE ----
One of the authors of Samsung's quoted articles got in touch with us. He's quoted on Samsung's website as saying, "If you want to get into 3D TV, there is only one brand in town: Samsung". If you follow the link on Samsung's site (to a shortened review), then that part is missing. However, if you follow the link from the shortened review to the full review the context starts to change.
The full sentenece was, "'As I write, if you want to get into 3D TV, there is only one brand in town: Samsung. It is not perfect, but with the right movies it could be pretty exciting."
That still may sound like a reasonable edit from a marketing perspective.
However, the context of the statement was that it was the only 3D TV available in Australia at the time of writing. As the author says, "By omitting the first three words, Samsung has recast a statement of fact into a strong opinion-based recommendation. Not nice." He adds, "And then I spend two paragraphs whinging about the total lack of content."
source. http://www.abc.net.au/technology/articles/2011/02/21/3144640.htm
Monday, 21 February 2011
Chef offers unique menu pairing cider with dishes featuring local ...
TORONTO - You might say it's fit for a future king. Cider, that is.
Prince William is widely reported to enjoy a pint. In fact, when word got out that the eldest son of Charles and Diana had a fondness for hard cider, a cider apple was named after him by Britain's National Association of Cider Makers in 2010. Thatchers Cider in Sandford, England, makes Thatchers Prince William Cider from Prince William apples.
On this side of the pond, producers are finding that the beverage made from fermented apples is catching on. A chef in Burlington, Ont., and his sommelier are even putting together a tasting menu featuring dishes created from local ingredients paired with area ciders.
The multi-course meal being prepared by chef Chris Haworth will be paired with unique Ontario ciders, ranging from Champagne-style cider to ice cider. Quebec is a pioneer in the production of ice cider, a drink made from the fermented juice of frozen apples.
The chef at Spencer's at the Waterfront in Burlington, Ont., hails from Manchester in northern England and has a fondness for cider.
"Hard cider is something I am very keen on promoting," says the 38-year-old, who has been in Canada for six years.
Alcoholic hard cider is not to be confused with the non-alcoholic, unfiltered, unsweetened drink made from apples. This sweet apple cider, which is usually tangier than conventional filtered and treated apple juice sold in grocery stores, is typically served at such holidays as Thanksgiving and Christmas and sometimes is heated and mulled.
In the United Kingdom, it's common to find many types of hard cider, ranging from dry to sweet. Haworth says one of his friends can choose from among 20 ciders in his neighbourhood pub in Somerset. Cider is also popular in other countries, including Spain, Germany and Australia, and in the French regions of Brittany and Normandy.
Hard cider is becoming much more popular in Canada, Haworth says, noting that the cider industry in this country has grown exponentially over the past decade. Producers in Canada, especially on the west coast, in Quebec and Ontario, have been experimenting with different types of cider.
Haworth plans to feature 10 different ciders at his dinner on Sunday.
"We are treating it like a winemakers dinner. I am going to talk about the food and I am matching it with certain ciders and the cider maker will talk about their passion, their drive."
Spencer’s at the Waterfront's sommelier Craig McLean tackled the task of deciding which ciders to pair with Haworth’s dinner menu.
McLean says he has done winemakers dinners in the past, but “nothing out of left field like this."
"It is not something you usually get to do with cider. It is usually done with wine or beer," says McLean.
The challenge of teaming cider with food is that you don't want the sweetness of the cider to affect the flavour of the dish, he says.
"Even though they are dry ciders, they have an essence of sweetness to them. You really have to be careful when you pair them with savoury dishes that Chris is coming up with," McLean explains.
Grant Howes, owner of the County Cider Company Estate Winery, is an artisanal cider producer near Picton in Ontario's Prince Edward County. A couple of his ciders are going to be served at Haworth's dinner.
"We have been producing cider here for over 15 years from apples we grow on our own farm."
He said in a recent interview that over the years he has been propagating different varietals in his orchards, researching which are disease resistant and keeping track of which ones work and which ones don't.
"As a result of that we now have the largest private collection of cider apples in North America," he says.
Howe says he uses cider apples as the base for his beverages and then uses a blend of other apples, such as Ida Red and Northern Spy, to provide another level of flavour.
"I look for complex flavours. If you use true cider apples they are inedible. You can't eat them. They are not like a dessert fruit. You cannot make good cider out of a McIntosh apple. You get the depth and character and tannins out of the true cider apple," he says.
His products are sold in Ontario liquor stores and are on tap in pubs. "I think there has been a recognition of the cider category at some pubs, but we are still fighting very strong branding by imported ciders like Strongbow and Irish ciders like Magner," says Howes.
"We are offering ice ciders at the dinner," he said, adding that it will be "a chance for other cider producers from across the province to get together and compare notes."
Other artisanal cideries participating in the event include Spirit Tree Estate Cidery in Caledon, Sunnybrook Farm Estate Winery of Niagara-on-the-Lake, and Twin Pines Orchards and Cider House, Thedford, Ont.
And though Prince William won't be able to make the tasting dinner, it's hoped that he and his new bride will have a chance to sample some local ciders while they're in Canada on their first official tour after their marriage.
For more information about the dinner at Spencer's at the Waterfront, call the restaurant at 905-633-7494 or by email atjessica(at)spencers.ca. Tickets are $95, including all drinks, taxes and tip.
source. http://www.brandonsun.com/lifestyles/breaking-news/chef-offers-unique-menu-pairing-cider-with-dishes-featuring-local-ingredients-116606373.html?thx=y
Prince William is widely reported to enjoy a pint. In fact, when word got out that the eldest son of Charles and Diana had a fondness for hard cider, a cider apple was named after him by Britain's National Association of Cider Makers in 2010. Thatchers Cider in Sandford, England, makes Thatchers Prince William Cider from Prince William apples.
On this side of the pond, producers are finding that the beverage made from fermented apples is catching on. A chef in Burlington, Ont., and his sommelier are even putting together a tasting menu featuring dishes created from local ingredients paired with area ciders.
The multi-course meal being prepared by chef Chris Haworth will be paired with unique Ontario ciders, ranging from Champagne-style cider to ice cider. Quebec is a pioneer in the production of ice cider, a drink made from the fermented juice of frozen apples.
The chef at Spencer's at the Waterfront in Burlington, Ont., hails from Manchester in northern England and has a fondness for cider.
"Hard cider is something I am very keen on promoting," says the 38-year-old, who has been in Canada for six years.
Alcoholic hard cider is not to be confused with the non-alcoholic, unfiltered, unsweetened drink made from apples. This sweet apple cider, which is usually tangier than conventional filtered and treated apple juice sold in grocery stores, is typically served at such holidays as Thanksgiving and Christmas and sometimes is heated and mulled.
In the United Kingdom, it's common to find many types of hard cider, ranging from dry to sweet. Haworth says one of his friends can choose from among 20 ciders in his neighbourhood pub in Somerset. Cider is also popular in other countries, including Spain, Germany and Australia, and in the French regions of Brittany and Normandy.
Hard cider is becoming much more popular in Canada, Haworth says, noting that the cider industry in this country has grown exponentially over the past decade. Producers in Canada, especially on the west coast, in Quebec and Ontario, have been experimenting with different types of cider.
Haworth plans to feature 10 different ciders at his dinner on Sunday.
"We are treating it like a winemakers dinner. I am going to talk about the food and I am matching it with certain ciders and the cider maker will talk about their passion, their drive."
Spencer’s at the Waterfront's sommelier Craig McLean tackled the task of deciding which ciders to pair with Haworth’s dinner menu.
McLean says he has done winemakers dinners in the past, but “nothing out of left field like this."
"It is not something you usually get to do with cider. It is usually done with wine or beer," says McLean.
The challenge of teaming cider with food is that you don't want the sweetness of the cider to affect the flavour of the dish, he says.
"Even though they are dry ciders, they have an essence of sweetness to them. You really have to be careful when you pair them with savoury dishes that Chris is coming up with," McLean explains.
Grant Howes, owner of the County Cider Company Estate Winery, is an artisanal cider producer near Picton in Ontario's Prince Edward County. A couple of his ciders are going to be served at Haworth's dinner.
"We have been producing cider here for over 15 years from apples we grow on our own farm."
He said in a recent interview that over the years he has been propagating different varietals in his orchards, researching which are disease resistant and keeping track of which ones work and which ones don't.
"As a result of that we now have the largest private collection of cider apples in North America," he says.
Howe says he uses cider apples as the base for his beverages and then uses a blend of other apples, such as Ida Red and Northern Spy, to provide another level of flavour.
"I look for complex flavours. If you use true cider apples they are inedible. You can't eat them. They are not like a dessert fruit. You cannot make good cider out of a McIntosh apple. You get the depth and character and tannins out of the true cider apple," he says.
His products are sold in Ontario liquor stores and are on tap in pubs. "I think there has been a recognition of the cider category at some pubs, but we are still fighting very strong branding by imported ciders like Strongbow and Irish ciders like Magner," says Howes.
"We are offering ice ciders at the dinner," he said, adding that it will be "a chance for other cider producers from across the province to get together and compare notes."
Other artisanal cideries participating in the event include Spirit Tree Estate Cidery in Caledon, Sunnybrook Farm Estate Winery of Niagara-on-the-Lake, and Twin Pines Orchards and Cider House, Thedford, Ont.
And though Prince William won't be able to make the tasting dinner, it's hoped that he and his new bride will have a chance to sample some local ciders while they're in Canada on their first official tour after their marriage.
For more information about the dinner at Spencer's at the Waterfront, call the restaurant at 905-633-7494 or by email atjessica(at)spencers.ca. Tickets are $95, including all drinks, taxes and tip.
source. http://www.brandonsun.com/lifestyles/breaking-news/chef-offers-unique-menu-pairing-cider-with-dishes-featuring-local-ingredients-116606373.html?thx=y
Wednesday, 16 February 2011
Layout is a double edged sword
Layout is a double edged sword: on the one hand, it is the expression of a framework that actively shapes the web designer. On the other hand, as the designer adapts that framework to projects, layout is the means of content delivery. Publishing a web engages communication throughout the production process as well as within the product created. Publication implies adaptation of culture and content standards. Web design incorporates multiple intersections between many layers of technical and social understanding, demanding creative direction, design element structure, and some form of social organization. Differing goals and methods resolve effectively in successful deployment of education, software and team management during the design process. However, many competing and evolving platforms and environments challenge acceptance, completion and continuity of every design product.
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Website Maintenance
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