電鍋革命及懷舊

電飯鍋開啟“定制革命”——告別“廠商口味”，我的嘴巴我做主！
日本電飯鍋的“內膽競爭”擴日持久。炭鍋、銅鍋、嵌鐵鍋、遠紅外金剛石塗層銀鍋、砂鍋——2011年各種電飯鍋紛紛上市，甚至還出現了鑄鐵式樣的南部鐵鍋“羽釜”，除了其形狀外，超過2kg的重量也引發了話題……



大同電鍋真的是必備品嗎？---校友經驗分享邀請：2009英國留學行前說明會


 2008 換大同電鍋新衣




大同公司是國內老字號的企業，生產的大同電鍋和「大同寶寶」

都曾家喻戶曉，也是第一家股票公開發行公司


最早的大同老電鍋  
(2010/01/11) 大同四十年資深員工黃成康指出，剛開始十人份大同電鍋售價約三百多元台幣，價格類似現代家庭買一台電腦，屬於高貴家電，第一年才賣了兩千多台。其後由於耐用、好用及操作簡單，到一九六七年時年銷量即破了十萬台。圖為最早的老電鍋（台史博提供）。 職業婦女葉春菊說，從她懂事起，家裡就用大同電鍋，出嫁後自然也添購，光是媽媽家的大同電鍋就用了二十多年。有三十多年銷售經歷的大同中山服務站站長林住福表示，曾有歐巴桑拿來使用了三十五年的電鍋，說是婆婆給她的遺物，希望一定要修好，修理過歷史最久者則用了四十五年。老品牌也有新生命。大同電鍋不僅是廚房小家電，更是伴隨台灣人民一路走來的重要記憶。（本報資料照片 博仁攝）

How to Get Ketchup Out of the Bottle with LiquiGlide

Innovation

MIT Scientists Figure Out How to Get Ketchup Out of the Bottle

By Keith Wagstaff | @kwagstaff | May 22, 2012 | 27

inShare102

Ryuhei Shindo / Getty Images

According to Heinz, ketchup exits the company’s iconic glass bottles at an excruciatingly slow .028 miles per hour. In case you were wondering, that’s slower than a Galápagos tortoise, which, according the San Diego Zoo, creeps along at a relatively speedy .16 miles per hour.
What’s the cause of such lethargic condiments? That would be our old pal friction. Luckily for burger fans everywhere, impatiently tapping our ketchup bottles might be a thing of the past thanks to MIT PhD candidate Dave Smith.

Fast Company brings news of the valiant Smith’s contribution to lunch science. Apparently he and a team of mechanical engineers and nano-technologists have been holed up in a MIT lab for the past two months trying to solve the ketchup conundrum.

Their solution? LiquiGlide, which is “kind of a structured liquid–it’s rigid like a solid, but it’s lubricated like a liquid,” Smith tells Fast Company.

Appetizing! This wonder material can be used to coat the inside of anything and is made from FDA-approved materials. Once applied, whatever’s inside — including ketchup, mayo or any other sauce — slides out effortlessly (see the videos here) with little residue.

Smith and his team came in second place in MIT’s $100k Entrepreneurship Competition. The biggest payday, however, will come if they actually sell the invention to companies that make sauces, a market Smith says is worth $17 billion. Oh, and if you’re looking to steal his idea, know that he “patented the hell out of it.”

Lets hope some big companies bite. I’m tired of waiting five minutes for ketchup to land on my cheeseburger.
[via Fast Company]