Thursday, February 20, 2014
Gatekeeper Kickstarter
Posted by University Club at College Park on 11:13 AM
A UMD group has just launched a Kickstarter for their new product.
CoolCAD Electronics LLC has invented a Gatekeeper Chain security project
for your computer. The colorful device automatically locks your
computer when you leave and unlocks it when you return. You can learn more here.
CoolCAD Electronics LLC, a University of Maryland-based electronics design company, just launched a 30-day campaign with the popular crowd-funding site Kickstarter for its new GateKeeper Chain
security product, a small, colorful key fob that automatically locks
your computer when you leave and unlocks it when you return.
Friday, February 7, 2014
Adult Tater-Tots
Posted by University Club at College Park on 10:11 AM
Are you craving that familiar food from your childhood? You can have
grown up tater-tots that do not look like they come from a school
cafeteria? Here is a great recipe from The Kitchn.
1 pound small potatoes, like baby Yukon Golds or fingerlings
4 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Italian parsley, finely chopped
Preheat the oven to 350°F. Thoroughly scrub the potatoes and arrange them on a parchment-lined baking sheet. Bake for 20 minutes or until they are tender enough to pierce with a fork, but not browned. Let the potatoes rest for 10 minutes or until they are cool enough to handle.
Turn the oven up to 450°F. Using the bottom of a plate, a sturdy rocks glass, or measuring cup, smash the potatoes with firm, downward pressure. Squish each potato to about 3/4-inch thick. They will crack and split, but they should, for the most part, stay in one piece.
Brush or drizzle generously with olive oil, sprinkle with minced garlic, and place back in the oven. Bake until crispy and golden brown, about 15 minutes.
Sprinkle with salt, pepper, and parsley, and try not to eat the whole pan by yourself.
Grown Up Tater-Tots
Serves 2 to 3
1 pound small potatoes, like baby Yukon Golds or fingerlings4 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Italian parsley, finely chopped
Preheat the oven to 350°F. Thoroughly scrub the potatoes and arrange them on a parchment-lined baking sheet. Bake for 20 minutes or until they are tender enough to pierce with a fork, but not browned. Let the potatoes rest for 10 minutes or until they are cool enough to handle.
Turn the oven up to 450°F. Using the bottom of a plate, a sturdy rocks glass, or measuring cup, smash the potatoes with firm, downward pressure. Squish each potato to about 3/4-inch thick. They will crack and split, but they should, for the most part, stay in one piece.
Brush or drizzle generously with olive oil, sprinkle with minced garlic, and place back in the oven. Bake until crispy and golden brown, about 15 minutes.
Sprinkle with salt, pepper, and parsley, and try not to eat the whole pan by yourself.
