Monday, October 22, 2007

Home-made helicopters hit northern Nigeria!


Mubarak Muhammad Abdullahi, a 24-year-old physics undergraduate in northern Nigeria, takes old cars and motorbikes to pieces in the back yard at home and builds his own helicopters from the parts.
"It took me eight months to build this one," he said, sweat pouring from his forehead as he filled the radiator of the banana yellow four-seater which he now parks in the grounds of his university.
The chopper, which has flown briefly on six occasions, is made from scrap aluminium that Abdullahi bought with the money he makes from computer and mobile phone repairs, and a donation from his father, who teaches at Kano's Bayero university.
It is powered by a second-hand 133 horsepower Honda Civic car engine and kitted out with seats from an old Toyota saloon car. Its other parts come from the carcass of a Boeing 747 which crashed near Kano some years ago.
For a four-seater it is a big aircraft, measuring twelve metres (39 feet) long, seven metres high by five wide. It has never attained an altitude of more than seven feet.
The cockpit consists of a push-button ignition, an accelerator lever between the seats which controls vertical thrust, a joystick that provides balance and bearing.
A small screen on the dashboard connects to a camera underneath the helicopter for ground vision, a set of six buttons adjusts the screen's brightness while a small transmitter is used for communication.
"You start it, allow it to run for a minute or two and you then shift the accelerator forward and the propeller on top begins to spin. The further you shift the accelerator the faster it goes and once you reach 300 rmp you press the joystick and it takes off," Abdullahi explained from the cockpit.
He said he learned the rudiments of flying a helicopter from the Internet and first got the idea of building one from the films he watches on television.


"I watched action movies a lot and I was fascinated by the way choppers fly. I decided it would be easier to build one than to build a car," he said pacing the premises of the security division of the university which he uses as hanger for his helicopter.
He hoped -- and still does hope -- that the Nigerian government and his wealthy compatriots would turn to him and stop placing orders with western manufacturers.
So far, however, government response to his chopper project has been underwhelming to say the least.
Although some government officials got very excited when they saw him conduct a demonstration flight in neighbouring Katsina state, Nigeria's Civil Aviation Authority (NCAA) has so far shown no interest in his aircraft.
"No one from the NCAA has come to see what I've done. We don't reward talent in this country," he lamented.
Abdullahi does admit that his first helicopter lacks "some basic facilities like devices for measuring atmospheric pressure, altitude, humidity and the like."
In a country with Nigeria's abysmal air safety record officials may be loath to gamble on one student's home-made helicopter.
But Abdullahi, undeterred, has started work on a new flying machine, which, he says, "will be a radical improvement on the first one in terms of sophistication and aesthetics."
Currently just a spindly metal frame in the back yard, the helicopter will be a two-seater and Abdullahi calculates it will be able to fly at an altitude of 15 feet for three hours at a stretch.
It will be powered by a brand new motor -- albeit Taiwan-manufactured and destined for the Jincheng motorbike so common on the streets of Kano

Sunday, September 30, 2007

Real American Pancakes/Waffles


Brief background:

Here's to making meals from the scratch with healthy and fresh ingredients. If you have the luxury of time and you are really into knowing what's inside your meals, you may consider making your pancakes yourself rather than buy those store pancake mixes that you cannot tell what has gone into it. Trust me these pancakes look and taste even better than Aunt Jemima's.


Friends, you must invest in measuring cups for this recipe, no guessing here please, so go out and purchase one because everything needs to be very accurate for the pancakes to turn out fluffy. Another key thing is that you need to have a light pastry hand as over-mixing will toughen your pancakes (something about the flour turning to gluten due to over handling!) This recipe makes 2 dozen pancakes.


Ingredients:

4 large eggs

1/2 cup oil and butter (half and half)

4 tablespoons sugar

2 teaspoon salt

2 3/4 cups milk

2 3/4 cups self-raising flour

8 teaspoons baking powder

1 teaspoon Lemon/orange rind (optional)

1 teaspoon vanilla essence (optional)


(All measurements are levelled, not pressed)


Preparation:


  1. In a medium size round, wide but shallow bowl, measure out your dry ingredients - flour+baking powder+salt+sugar. If using Macdougall's non-sift self-raising flour there is no need to sift but if you cannot get self-raising, just double the baking powder measurement. Mix properly with spatula/wooden spoon to distribute evenly. Set aside.

  2. Separate your egg whites from the yolks into two smaller equal sized round bowls; Get help with whisking the egg whites to peaked stiffness, usually takes like 10-15 mins (my 9 year old daughter helps here). Now, you would notice that the egg whites stiffen very fast on the top but have liquid underneath, so what you do is scoop out (into clean bowl) stiff whites from the top as you whisk till you get to the last bits. This technique makes sure that you get all egg whites stiff. So when the whites form firm peaks when you scoop up with whisk you know its ready. Set aside.

  3. Now, in your yolk bowl, add milk and the cooled melted 1/2 cup of half butter and half oil (melted butter and oil must measure up to 1/2 cups, for more buttery flavour, use more butter than oil). Add vanilla and rind here if preferred. Stir to mix well.

  4. In your flour mixture, pour in the egg yolk mixture and scrape in the egg whites (with spatula) and while using the spatula, scrape downwards towards base of bowl, turn clockwise and lift mixture to the centre gently, moving from one angle till you complete 360 degrees round the bowl from where you started. The idea is not to over mix as you do not need a very smooth mixture, infact mixture should still be quite lumpy!

  5. Put mixture into freezer till you are ready to fry.

  6. Prove your frying pan by melting a little butter and oil into the pan at medium heat till melted and slightly hot. Pour off oil into a mug for use while frying pancakes later.

  7. Reduce heat completely to low and if pan is very hot remove from heat to cool a bit.

  8. With a large cooking spoon or ladle, scoop out pancake mixture into frying pan and return to heat. Return mixture to freezer.

  9. Fry on the one side till large bubbles appear, then flip over with slotted frying spoon. when it cooks underneath, you turn over into a covered serving dish.

  10. Repeat 9 till all the mixture is finished.

Please note that the pancake mixture should never be left outside of the fridge when not in use, once you scoop out for frying return mixture to the freezer. This means that you will be making several trips to the freezer while frying, but not to worry, its worth the effort as the cold environment keeps the mixture in top condition and does not allow the flour to break down further. It is also important not to stir the mixture at all again after the initial 360 degrees stir. All you need to do to scoop in sections until you finish frying the pancakes.


Serve warm with pancake syrup; chocolate spread with a topping of vanilla ice cream; whipped cream; plain yoghurt topped with brown sugar; plain honey.


I am sure that you will enjoy this!

Monday, September 24, 2007

Corporate Jungle Rules of Engagement (2)....by Jenny Eason

I have been searching the web for a part (1) or (3) of this very interesting and hilarious point of view from a certain Jenny Eason. All I could come up with is that she must have been working with a company called Penspen and she evolved this fantastic must-read for all in the corporate world to read, imbibe and refer to as a corporate bible!

CORPORATE LESSONS

So, we will be going through change
Here’s three lessons from large corporations to help you survive change….


CORPORATE LESSON 1
A crow was sitting on a tree, doing nothing all day.
A small rabbit saw the crow, and asked him, "Can I also sit like you and do nothing all day long?”
The crow answered: "Sure, why not.”
So, the rabbit sat on the ground below the crow, and rested.
All of a sudden, a fox appeared,
Jumped on the rabbit... and ate it.


Moral of the story is….

To be sitting and doing nothing
you must be sitting very, very high up.

CORPORATE LESSON 2
A turkey was chatting with a bull.
"I would love to be able to get to the top of that tree," sighed the turkey, "but I haven't got the energy.”
"Well, why don't you nibble on some of my droppings?"
replied the bull. They're packed with nutrients."
The turkey pecked at a lump of dung and found that it actually gave him enough strength to reach the first branch of the tree.
The next day, after eating more dung, he reached the second branch.
Finally after a fortnight, there he was proudly perched at the top of the tree
Soon he was spotted by a farmer
Who promptly shot the turkey out of the tree.

Moral of the story:

Bullshit might get you to the top, but it won't keep you there

CORPORATE LESSON3
A little bird was flying south for the winter.
It was so cold, the bird froze and fell to the ground in a large field.
While it was lying there, a cow came by
and dropped some dung on it.
As the frozen bird lay there in the pile of cow dung, it began to realise how warm it was. The dung was actually thawing him out!
He lay there all warm and happy, and soon began to sing for joy.
A passing cat heard the bird singing and came to investigate.
Following the sound, the cat discovered the bird under the pile of cow dung, and promptly dug him out and ate him!

Morals of this story are:

1) Not everyone who drops shit on you is your enemy.
2) Not everyone who gets you out of shit is your friend.
3) And when you're in deep shit,keep your mouth shut!

Tuesday, September 11, 2007

Beans Porridge - Stew Style

Beans Porridge Stew Style

If for any reason, you want to do without Palm Oil in your Beans, or you do not have access to reasonble quantity when you are abroad. Then you must try this my version of Beans because it lends itself effortlessly to rice dishes, bread, yam and pasta unlike the acquired taste of the palm oil based variety. Enjoy!

Ingredients

3 cups Beans (Black eye, brown)
3 cooking spooonfuls Vegetable Oil
11/2 vey large sized Onions
1-2 small sized red hot peppers
2 tablespoonful crayfish, ground
Beef or chicken stock
Seasonong cube

Preparation

De-hull, clean and wash beans (for Black eye variety, you may want to presoak over night in equal amount of water to cut cooking time). Shred and chop onions up finely, set aside. Grind peppers, set aside.

Cooking method

Boil beans in water at slightly higher level than the beans. Place 1/4 of the onions and cover (do not add salt at this stage)

Check intermitently for liquid levels and top up as needed. Now you need to keep repeating this process as the beans cooks to a very dark chocolate colour, never stirring so beans will reatin its individual shape, not mashed up.

Once the clour has changed considerably (If not certain repeat the top up at least once) and the liquid levels is at near bottom of the pot, set aside.

In a pan, fry up the rest of the onions in the oil. Add salt whil stirring occassionally, the trick here is to fry until the onions really caramelizes, but careful do not over burn! (the slightly burnt taste adds a smoky flavour to the beans!)

Add your crayfish and peppers, fry slightly. Add stock, simmer for a while before turning into the beans.

Add seasoning cube and salt to taste.

Cover simmer and set down when most of the liquid has dried up.

Ready to eat!

Sunday, September 2, 2007

Yam Porridge Stew Style

This is one dish that each time I make, always elicits good reviews, here goes;
Ingredients
1/2 Medium size Yam
3 large sized tomatoes
1 large onion
3 small red hot peppers
1 tablespoon ground crayfish
1 small bunch green leafy vegetables (spinach, 'green', or melon)
Prawns/Shrimps/shredded beef or chicken/smoked or dried fish
4 cooking spoons Stock (optional)
Cooking Oil
Seasoning cube

Preparation
Slice in circles, peel, cube and wash yams (little more than sugar cube size). Boil in salted water till almost done. Drain and reserve in pot.

Wash and puree tomatoes and peppers. Peel and finely shred whole onion, set all aside.

In a large pot, place enough cooking oil (say 5/6 cooking spoonfulls) and heat, adding some pinches of salt for taste. Sweat the onion in the oil till translucent and add the pureed tomatoes and pepper.

Cook until all the liquid has evaporated from the tomato mixture, do not burn while stirring intermitently. Add your yams and stir henceforth with WOODEN spoon. Let yams fry a bit in the tomato mixture.

Add your stock depending on what meat you chose (beef stock for shredded beef etc), then your seasoning cube and preferred meat (If using seafood, from this step onwards up the tempo as seafood cooks real quick!). Stir real quick before adding your washed, shredded veggies.

Top with crayfish, sprinkle all over - do not stir!

Cover and cook over low heat for 5 mins or till veggies are tender but still green. Stir, and set pot aside from heat.

Serve.

Thursday, August 23, 2007

Las Vegas in Pictures


The Wynn, Las Vegas. Story has it that Wynn bought up a couple of hotels on the Strip, tore them down and built the The Wynn. It has a simulated carribean landscape behind it and hosts a spectacular water show on its grounds.


Treasure Island is modeled after a treasure island and the pirate ship you see is one of the many berthed around the hotel that sits like a moat with ships around it.



Thursday, August 16, 2007

Enter Ms. Uche Okonkwo - Luxury Brand Ambassador


Having heard so much about Uche Okonkwo's mighty strides in Luxury Fashion Branding, I chanced upon this website that had interviewed her.

Uche is the Director & Co-Founder of Luxe E.t.c.(http://www.luxe-etc.com/) the pioneer Strategy & Management Consultancy companyspecialized in the luxury industry, based in Paris. She is the Editor ofthe luxury business magazine, Luxe-Mag.Com (http://www.luxe-mag.com/) and also aPhD Candidate and Guest Lecturer at Ecole Superieur de Commerce, Rennes,one of France’s best business school.

Her book, Luxury Fashion Branding - Trends, Tactics and Techniques is available at major book stores world wide and at http://www.amazon.com/.
Please follow link below to read about her views on why the Luxury Fashion Industry and what really prompted her to write the book: