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Casio unveils Pathfinder PAG110C-3 timepiece

Coolest Gadgets

- 18 hours and 13 minutes ago

Casio has been in the timepiece business for quite a fair number of years already, and most of us would have fond memories of a digital watch from Casio, although these days it seems to be imported from China instead of its spiritual home, Japan. Ah well, their range of G-Shock watches are also a cause to celebrate, since those are some tough devices which can withstand the rigors of an active lifestyle. This time round, Casio America takes the next step forward in the world of watches with its latest addition to the Pathfinder collection, otherwise known as the PAG110C-3. This new Pathfinder will definitely appeal to those who constantly brave the great outdoors, but it also has a conscience since it is eco-conscious with features such as solar technology and recycled packaging.

After all, having your watch die out on you while you’re in the lush forest in the middle of nowhere can be quite a frightening thought. So why not throw in some solar panels to make sure the watch has enough juice to keep going? We wonder whether they will come up with a hybrid mechanism that relies not only on kinetic energy to keep the timepiece ticking, but a solar panel as well for another alternative source of renewable energy. The PRG110C-3 will incorporate Casio’s Tough Solar Technology which increases battery life via the regeneration of electrical power from sunlight. This will help decrease battery consumption associated with traditional watches, which in turn assists in cutting down over three billion batteries thrown away each year by Americans – at least that is what the Environmental Protection Agency say. Basically, you wil decrease the presence of heavy metals in landfills which cause toxic contamination to the environment if you pick up this digital watch.

Despite being eco-conscious, this Pathfinder timepiece retains its core features, with the PAG110C-3 boasting advanced outdoor capabilities such as a digital compass, altimeter, barometer and thermometer, where all of it are more than capable of meeting the needs of the serious outdoorsman. You will also be able to enjoy five daily alarms, a stopwatch and world time in 30 cities. Is it raining, or do you have to forge rivers? Fret not – the watch is water resistant up to 100 meters and low temperature resistant as well. Each Casio PAG110C-3 will retail for $250 as an exclusive item on Amazon.com.

Press Release
Tech Cult – We cover the latest tech news, but always with a funny twist.
[ Casio unveils Pathfinder PAG110C-3 timepiece copyright by Coolest Gadgets ]

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Grate expectations

Guardian Unlimited

- 20 hours and 27 minutes ago

Whether it's sweet or savoury, breakfast or dinner, the addition of a little nutmeg can improve a dish no end

In this final part of my spice trilogy, I'm not quite saving the best until last, but I am perhaps saving the most versatile. Nutmeg is the spice that transcends cultures and cuisines, sweet and savoury, and takes the flavour-hungry cook from breakfast to dinner with its sweet, warming, pungent aroma.

Not surprisingly, such a miraculous spice has a history splattered with bloody rivalry â€“ the gore shed over several centuries in its violent pursuit. Nutmeg is one of the two spices obtained from the beautiful, tropical evergreen tree, Myristica fragrans, the other being its lacy covering, or aril, mace. It is native to the Banda Islands of the Indonesian archipelago, whose spicy bounty was tussled over by the Portuguese, Spanish and Dutch, until the pragmatic French smuggled out a few seeds and planted them in Mauritius, thus breaking the Dutch monopoly.

Nutmeg was probably first brought to Europe by the Crusaders, though it wasn't until the 18th century that we really lost our heads over it (it contains myristicin, which gives it its warmth and savour, and which can also, in huge quantities, have a narcotic effect). It became the height of fashion to carry your own nutmeg around with you, along with a fancy silver grater, to scatter its sweet, aromatic and spicy gratings on everything from drinks to meat.

So much more than something to sprinkle on your cappuccino or hot chocolate, nutmeg's uses are almost too numerous to list. At breakfast time, it gives an added dimension to porridge, eggy bread or muesli. Later in the day, its pungency adds savour to all manner of savoury dishes. It softens spinach's slightly metallic edge, marries beautifully with creamy fried onions in the classic Alsatian tart, perks up cabbage and kale, adds depth to sweet carrots and squash, gives an added shot of subtle flavour to mash, and marries beautifully with charcuterie (see today's quatre-épices blend) and slow-cooked ragùs.

Of course, nutmeg's affinity with eggy, milky dishes is legendary; it's essential to perfect rice pudding and a béchamel sauce would be a poor thing indeed without a grating or two. It has an affinity for orchard or vine fruits â€“ in which context it's more subtle and sophisticated than ubiquitous cinnamon: it steals less from the fruit. So try some in an apple tart, with poached pears or in a cake bursting with juicy dried fruits.

Writing this, I'm now thinking those 18th-century dandies were really on to something, so I'm off to commission a gold nutmeg grater on a chunky chain. Nutmeg bling â€“ you read it here first.

Quatre-épices

This classic French spice blend is used most often in charcuterie, particularly in pork terrines and sausages. If, however, you'd like a sweet blend to add to gingerbread and other kinds of baking, for instance, simply replace the peppercorns with an equal amount of allspice and replace half of the ginger with cinnamon. The finished mix will keep well in a dark place in an airtight container for a couple of months.

2 tbsp white or black peppercorns
1 tsp whole cloves
2Â½ tsp freshly grated nutmeg
1Â½ tsp ground ginger

In a spice grinder or clean coffee grinder, whizz the peppercorns and cloves to a fine powder, then mix with the nutmeg and ginger.

If you have neither the time, inclination nor equipment to make your own sausages, give these simple patties a go instead â€“ they're the perfect, spicy addition to a special cooked breakfast. You need to make a start a couple of days before you want to eat them, but it's not as if there's a great deal of work involved. Makes eight to 10 patties.

750g coarsely minced pork (you want it fairly fatty â€“ a mix of shoulder and belly is good) or 600g pork shoulder, coarsely ground, plus 125g streaky bacon, very finely chopped
10g flaky sea salt (5g if you've used bacon rather than pork belly)
1 tsp quatre-épices (recipe above)
1 tsp rosemary leaves, finely chopped
1 tsp thyme leaves, finely chopped
8 sage leaves, finely chopped
Â¼ tsp chilli flakes
50ml red wine
1 egg yolk
1-2 tbsp groundnut oil
Salt and freshly ground black pepper
1 small handful sage leaves
1 bay leaf

Combine the first eight ingredients in a bowl, cover and refrigerate for two days. Then, when you want to cook your patties, mix in the egg yolk and break off a small piece. Fry this in a little oil, taste for seasoning, then add salt and pepper to the mix as necessary. Form into patties. Warm the oil in a frying pan over a medium-high heat, add the sage leaves and bay leaf, and fry the patties for about four minutes a side. Serve with fried eggs and toast.

Custard tart

This English classic is the perfect combination of soothing, creamy, eggy filling and warming, spicy nutmeg. Makes one large tart or six small ones.

125g unsalted butter, softened
90g caster sugar
1 egg, lightly beaten
250g plain flour, sieved
1 good pinch salt
1 egg yolk whisked with a little water, to glaze

For the filling
500ml double cream
100ml whole milk
1 vanilla pod, split
3 egg yolks
2 eggs
60g golden caster sugar
1 tsp freshly grated nutmeg, plus a little more for grating over the top of the tart

To make the pastry, beat together the butter and sugar until smooth and light, then gradually beat in the egg. Slowly beat in the flour and salt. As soon as you have a crumbly dough, tip it out on to a lightly floured surface and form into a smooth, flattened disc. Wrap in clingfilm and chill for a couple of hours.

On a lightly floured surface, or between two sheets of greaseproof paper, roll out the pastry so that it's large enough to line, with some overhang, a 22cm loose-bottomed flan tin; or divide it into six and use to line six 10cm loose-bottomed flan tins. Don't trim it too closely at this stage, and reserve a little excess pastry for patching up gaps later. Lightly prick the base(s) all over with a fork, line with clingfilm or greaseproof paper, and fill with baking beans (or uncooked rice or dried pulses). Chill for 20 minutes. Heat the oven to 180C/350F/gas mark 4.

Place the flan case(s) on a baking sheet and bake for 10-12 minutes. Carefully lift out the clingfilm or greaseproof paper and baking beans, and trim the edges with a sharp knife. Patch up any tears with the reserved pastry offcuts. Return the flan case(s) to the oven for five to eight minutes, or until it (they) just takes on some colour. Remove from the oven, brush with the egg wash and bake for another five minutes. Remove and set aside to cool. Reduce the oven temperature to 150C/300F/ gas mark 2.

Meanwhile, over a medium-low heat warm the cream and milk with the vanilla pod in a saucepan until bubbles appear around the edge of the pan. While the cream is heating up, beat together the egg yolks, whole eggs and sugar. Pour in the hot cream, stirring constantly, then strain through a sieve into a jug and stir in the nutmeg. Pour into the tart case(s), grate over a little more nutmeg and place on a baking tray.

Bake until just set â€“ they should still wobble a little in the middle: about 13-15 minutes for small tarts, 20-25 minutes for a large one. Serve at room temperature or cold.

· Go to rivercottage.net for the latest news from River Cottage HQ.

Hugh Fearnley-Whittingstall guardian.co.uk © Guardian News & Media Limited 2010 | Use of this content is subject to our Terms & Conditions | More Feeds

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