February 15, 2015 | Prepys' Homepage

Samsung outs NX500 28.2MP compact mirrorless camera

February 15, 2015February 15, 2015 Abe Olandres Leave a comment

Samsung introduced the NX500 here at the Samsung Forum 2015 in Bangkok — a compact, mirror-less camera with a 28-megapixel APS-C sensor that is capable of recording 4K videos.

The NX500 inherits a lot of its features from the flagship Samsung NX1 and packs it in a compact body that’s similar to the NX300. Using a DRIMeV Image processor and NX AF system III, the portable form factor of the NX500 combines the performance of the bigger NX1 into a rangefinder-like body.

The NX500 uses the world’s first 28MP, BSI APS/C size image sensor. At 28MP of resolution, it is the highest resolution APS/C size sensor available in the market.

The camera comes with a 3-inch display features a full VGA AMOLED screen which flips 90° and rotate up to 180°.

Samsung NX500 specs:
Type: Interchangable Lens Camera
Display: 3″ Super AMOLED w/ Touch Screen
Effective Pixel: 28.2 MP
Total Pixel: 30.7 MP
Sensor Type: BSI CMOS
Shutter Speed: 1/6000 – 30 sec., Bulb
ISO: 100-25600
Self-timer: 2 – 30sec. (1sec. step)
Burst shot: 9fps
Video: 1080p, 4K at 24fps
File Format: RAW, JPEG, MPO(3D)
External memory: SD, SDHC, SDXC(UHS-1 support)
Connectivity: Bluetooth 4.0, NFC, WiFi 802.11 b/g/n, HDMI, USB 2.0

With WiFi, Bluetooth and NFC functionality, the NX500 can pair and share files with any compatible smartphone or tablet. For under $800 (including a 16-50mm power zoom lens), you get a premium, powerful camera in a smaller, rangefinder-like form factor.

The post Samsung outs NX500 28.2MP compact mirrorless camera appeared first on YugaTech | Philippines, Tech News & Reviews.

ASUS will release two more variants for Zenfone 2

February 15, 2015February 15, 2015 Kevin Bruce Francisco Leave a comment

ASUS has announced that it will be launching two more versions for its Zenfone 2 with Qualcomm and MediaTek processors replacing the current Intel Atom CPU.

According to Focus Taiwan, such move was made to further diversify its smartphone component suppliers and double their shipments to 17 million units for this year.

The Zenfone 2 bearing a Qualcomm-based CPU will reportedly be more affordable than the current models and should arrive from April – June. On the other hand, MediaTek-equipped Zenfones 2s will be up on store shelves in the second half of the year.

Announced last January, the ASUS Zenfone 2 promises performance that are at par with flagship phones, while offering a lower price tag.

{Source}

The post ASUS will release two more variants for Zenfone 2 appeared first on YugaTech | Philippines, Tech News & Reviews.

ASUS will release two more variants for Zenfone 2

February 15, 2015February 15, 2015 Kevin Bruce Francisco Leave a comment

ASUS has announced that it will be launching two more versions for its Zenfone 2 with Qualcomm and MediaTek processors replacing the current Intel Atom CPU.

According to Focus Taiwan, such move was made to further diversify its smartphone component suppliers and double their shipments to 17 million units for this year.

Announced last January, the ASUS Zenfone 2 promises performance that are at par with flagship phones, while offering a lower price tag.

{Source}

The post ASUS will release two more variants for Zenfone 2 appeared first on YugaTech | Philippines, Tech News & Reviews.

Middle Eastern Breakfast Treats

February 15, 2015February 27, 2015 celia kusinera Leave a comment

For the February daring cooks challenge,Manal from Manal’s Bites invited us to celebrate the most important meal of the day Middle Eastern style!

Traditional breakfast in the Middle East seems to be such a wholesome meal what with all the fresh dips and salads, lots of olive oils and spices it has. I've never been to visit the area except for the few plane changes in Abu Dhabi. So I was quite surprised to know that hummus is for breakfast! In our house it's a dip for snacks. The salad is very similar to the Greek one especially because I used feta cheese since I can't find halloumi any where near us.

Mixed Salad

What a revelation these dishes were so thank you is in order to the Daring Cooks and Manal for coming up with this interesting challenge. For one, it's my first time to make soft cheese. As expected, it's delectable. While for the hummus, I never thought fried pitta bread would be great dipped in it.

The labaneh cheese is easy enough to make though I don't have a big enough cheese cloth for the whole lot. So I just put them in small little bundles. I didn't have any place to hang them so I put them in a colander over a bowl to catch the drips.

Speaking of cheese cloth (they are also called muslin cloth), if you buy them from kitchen shops they're quite expensive. I just realised recently that I could buy them cheaper from baby shops. You see, the cotton cloth nappies (diapers) are made of muslin cotton! Ha! That's my bargain tip of the day.

Hummus Fatteh

1 recipe of Hummus
pitta bread
reserved chickpea water or plain water
salt and lemon juice
olive oil
pine nuts (optional)
cooked chickpeas (optional)
chopped mint or coriander or parsley

Cut pitta bread into big chunks (about 1-inch square). Fry in olive oil.
Scatter at the bottom of a serving bowl.
[Optional] Fry pine nuts briefly in a pan with olive oil until brown and aromatic.
[Optional] Sprinkle water with lemon juice and salt on the fried pitta bread.
Pour hummus on top. Serve sprinkled with chopped herbs, fried pine nuts and chickpeas (if using). Drizzle a little olive oil on top.

Labaneh

1 kg natural full-fat Greek style yoghurt
1/4 cup water
1 Tbsp fine sea salt
cheese cloth (muslin cloth)
chilli powder
za'atar (optional)

Dissolve salt in the water.
Add the yoghurt. Stir to mix well.
Put the yoghurt mix in the cheese cloth, tie up and hang (or put in a colander over a bowl) to drain the water. Hang this for about 24 hours.
The labaneh cheese is now ready. Serve with olive oil and chilli powder or za'taar sprinkled on top.

Note: This will keep in the fridge for 1 week in an airtight container.

Mixed Salad

2 big red tomatoes - chopped into about 1/2-inch pieces
1 12-inch cucumber - chopped into about 1/2-inch pieces
3 Tbsp lemon juice
6 Tbsp olive oil
1/2 cup cubed halloumi or nabulsi or feta cheese
1/4 cup chopped mint leaves (or coriander or parsley)
1/2 cup chopped red onion or 2 green onions - chopped

Mix together the tomatoes, cucumber, onion, and cheese in a serving bowl.
Drizzle the lemon juice and olive oil.
Sprinkle the chopped herbs on top.