linkstream2 microblog

http://www.salon.com/2013/07/04/revolutionizing_the_banking_industry_one_cryptocurrency_at_a_time_partner/

http://blogs.wsj.com/digits/2013/07/03/is-hacking-videogame-characters-legal/?mod=e2tw

http://www.wired.com/design/2013/07/is-this-cast-the-future-of-healing-broken-bones/

http://www.technologyreview.com/news/516506/silicon-valley-cant-be-copied/?utm_campaign=socialsync&utm_medium=social-post&utm_source=twitter

http://blogs.hbr.org/cs/2013/07/how_google_flu_trends_is_getting_to_the_bottom.html?utm_source=Socialflow&utm_medium=Tweet&utm_campaign=Socialflow

http://well.blogs.nytimes.com/2013/07/05/how-aspirin-might-stem-cancer/

http://qz.com/101058/smart-watch-explosion/

http://bits.blogs.nytimes.com/2013/07/05/the-death-of-photography-has-been-greatly-exaggerated/?smid=tw-nytimes

http://www.nytimes.com/2013/07/05/us/resume-shows-snowden-honed-hacking-skills.html?smid=tw-share&_r=0

QT:”
The word umami was first popularized in the early 1900s by a Tokyo scientist named Kikunae Ikeda, who invented the term (the very loose translation in ­Japanese is “deliciousness”) to describe the flavor-­enhancing properties of glutamic acid, essentially known as MSG. The “fifth” taste (the other four being sweet, sour, salty, and bitter), as its believers call it, and I am one of them, is the tangy, faintly acidic, deeply addictive flavor that you feel in the back of your mouth when you eat a whole range of foods like gently cooked tomatoes, or anchovies, or a crunchy, ­caramelized, well-seared piece of beef. It’s one of the keys to the enduring appeal of the great Asian-food cultures (Japanese miso, soy sauce, and Thai nam pla fish sauce are veritable umami bombs)…
”

#Umami #Burger Comes to New York – has a good description of 5th taste http://bit.ly/1aLsHYm via @panyungchih

http://www.grubstreet.com/2013/05/umami-burger-comes-to-new-york.html