Saturday, March 7, 2015

National Astronomy Week 2015

As part of the Advanced Theories Committee  of the country's circle of astronomy luminaries(and partly as an Editor in Chief of an astronomical journal), I get to receive invites to be a resource speaker to national conventions on the subject matter. 

The Explorium is a reboot of what was known before as an SM-Nido Science Discovery Center, where I was the first(and only) to do a lecture inside a 360degree theater.

This time, it's held at one of their lecture halls. 

The talk posits on a Black Hole science. And allow me some important excerpts of my slide.

On gravity:

"At relativistic speeds, gravity a product of mass, velocity, and the Lorentz factor. With a photon, the mass is zero and gamma is infinite, but the idea of "zero times infinity" is a little wonky. Calculus calls this an 'indeterminate form', and it takes a little more effort to get an answer that makes sense. Essentially, the product of zero and infinity can be a specific finite number under the right circumstances." --- JRC

On Albert Einstein:

"Einstein died thinking that a massive body to have an escape velocity greater than the speed of light is merely a mathematical curiosity and that it doesn't have any physical counterpart in nature." -- JRC

On Photon Sphere:

"The photon sphere (R=3GM/c2) is the radius at which the velocity of a circular orbit is the speed of light. We can no more detect it than we can detect the Moon's radius around Earth; we can measure it, but there is really nothing about it to detect. The photon sphere has no physical substance whatsoever."--- JRC

On Beckenstein Formula:

"Surface area increases as a consequence of putting one photon of energy as an element(or unit) of entropy."--- JRC

On the event horizon:

"As the infalling matter asymptotically approach the event horizon, the finite amount of time observed by the external observer becomes infinite. "--- JRC

On quantum fluctuation and Hawking Radiation:

"Negative energy going into black hole will reduce amount of energy of the black hole. As a consequence, the black hole may evaporate as a result of reduction of the total energy. But for Supermassive Black Holes, the radiation, infalling matters, debris of space, etc adds up to the materials that black hole is gobbling, adding to the mass of the black hole. That is why we don’t see small black holes because they evaporate immediately upon imputing negative energy. "--- JRC

On dying via Black Hole spaghettification:

"Space and time funneled into a black hole, such that space your upper torso is larger than those on your lower torso, and while you’re getting stretched, you are also getting squeezed, extruded like a fabric in space,  or inhibiting the characteristics of a human toothpaste tube. "--- JRC

On wormhole as a time travel engine:

"The shell of exotic matter has a negative mass and positive surface pressure. The negative mass ensures that the throat of the wormhole lies outside the horizon, so that travelers can pass through it, while the positive surface pressure prevents the wormhole from collapsing. " --- JRC

Yakimix Prime at the Bonifacio Global City

It used to be one of the meaty conversations we had with my foodie friends whose day job varies from different sectors of profession and expertise. The question was: "what makes Yakimix Prime a prime." And several points of conjectures came floating into the equation of arguments. A marketing guru says because it is located at a prime location. An architect says because the establishment is meant to brandish an air of elitist preference. A restauranteur says it offers premium meat choices like Wagyu, CAB or USDA-grade meats. At an aggregate framing, their contexts are sound and may have some weights in the forging of this new concept. 

I have been casually eating at Yakimix(non-Prime, as I fondly call them) but never paid so much attention to prime beef. For a gourmand, they don't really matter, but rather a wide array of choices. 

So let's open up the curtains and see what are staged for us by Yakimix Prime. Note that during the time of my dining, it was a week day lunch. I have to be specific about it because week days and week ends might have different choices, as much as lunch and dinner does. 

Overall, the experience is almost as similar to other Yakimix branches. It came to mind that a "prime" is simply an anti-thesis to "niu", which is also located along the proximity. 

Tuesday, December 9, 2014

Tiny Kitchen in Davao City

Call this an exaggeration at all forms and fixtures, but even an exaggeration is an understatement. Tiny Kitchen is life's biggest irony. The word "tiny" is an absolute opposite. Life here is ushered in massive delight.

Tiny Kitchen is a quintessential restaurant at the heart of Davao City, where they initially serve Spanish cuisines, but had grown into a full blown restaurant with menu that are acclimatized to local taste buds. Buzzword is Spanish as the owner Vincent "Enteng" Rodriguez has a Spanish descent(his mother is Spanish) and he attributed a majority of his acquired culinary mastery to his mom. 

Of course, it isn't discounting that the restaurant is a perfect blend of fine courses and mouthwatering desserts. His wife, Donna, has an indomitable skill that can turn anything into a really delectable dessert. 

So don't gas up your gastric tank full with the main courses yet without trying out on their desserts. 

The restaurant is a bit full(it shouldn't be a surprise) and we waited a little bit. We are welcomed by the owner's 9 year-old daughter who was cutesy and kind enough to take our order in a gleeful fashion. Wearing an apron and a head garb, and at age 9, she is probably the youngest management trainee I know. :)

Lemonada - Lemonade brew and Strawberry Blush - fresh strawberry slush

Vaca Salpicao - beef sirloin cooked in a special concocted sauce withy lots of garlic and mushrooms

Vino Rojo - a traditional Spanish chicken stew simmered in wine

Caldereta Espanol - Spanish style brew of beef simmered with chorizo, olives, potato and carrots

Balbacua. It's a beef shank softened to perfection. It has been more than 20years since I last tasted this. And this is one of those moments that I have been craving for it. 

The ingredient to Tiny Kitchen's success story is the owner's attitude for life, from the way they groom their daughter to the business to the way they were so immersed to serve savory entrees out of the freshest produce, from to the way they treat their employees to the way they serve their customers. It's a zest of everything they do at the core of their business model that make them stand out. Truly, you should try them out.   

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