Paul Smokov, an 84 year old cattle rancher from Steele, N.D., claims that he has forecasted the weather with 85% accuracy by observing the shape of pig spleens. The National Weather Service, with their millions in high tech equipment, is about 60% accurate.

Paul Smokov of North Dakota doesn't need radar or other high-tech equipment to forecast a major snowstorm on the prairie. He consults pig spleens.

O2 has announced a trial of NFC-equipped Nokia handsets, which will incorporate an Oyster Card as well as a Barclaycard OneTouch contactless payment system, for 500 O2 customers.

Further under 50 USC § 1805(g) the AG can authorize:“Training” of US intelligence personnel and testing of electronic intercept equipment of live US carriers using real US citizens as guinea pigs. The testing and training cannot exceed 90 days without an extension by the AG and the information collected is supposed to be destroyed...

Step by step, tech writer Rob Mitchell shows how he measured energy use of all his home office equipment, and then targeted the energy pigs for replacement. With better equipment choices, he'd save $90/year. You can apply his techniques in your own computer room. Includes formulas, a spreadsheet and, of course, a gadget.

Barbecue has many regional variations, based on several factors:the type of meat usedthe sauce or other flavoring added to the meatwhen the flavoring is added during preparationthe role that smoke plays in preparationthe equipment and fuel used to cook the meathow much time is spent cooking the meatAt its most generic, any source of protein may be used, including beef, pork, poultry, and fish. The meat could be ground, as with hamburger, processed into sausage or kebabs, and/or accompanied by vegetables. Sometimes the cut of meat (e.g. brisket or ribs) matters; sometimes the cut is irrelevant. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before and/or during cooking, and/or flavored in numerous ways after being removed from the heat. Occasionally, vegetarian alternatives to meat, such as soyburgers and mushroom caps, are prepared similarly.Typically meat is covered with barbecue sauce. Vinegar-base sauce is typical of Southern United States barbecue, while tomato-based sauce is Western United States style.Many forms of barbecuing involve tough cuts of meat that require hours of cooking over low heat that barely exceeds the boiling point of water. Some forms of barbecue use rapid cooking over high heat, being barely distinguishable from grilled meats to those who would make such a distinction. With high heat barbecuing (often called grilling), the food is placed directly above the flame or other source of heat. With low heat barbecuing, the food is off to the side and almost always under a cover, frequently with added smoke for additional flavor. It is generally agreed among the many regions of North America that indirect heat constitutes "barbecuing," while direct heat is the mark of "grilling." Outside of the US this distinction is rarely observed.Sometimes an open flame is required, with the fuel source irrelevant. In other cases, the fuel source is critical to the end result, as when wood chips from particular kinds of trees are used as fuel.