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How to Online Guide to Create RSS Feeds in Twitter

How to Online Guide to Create RSS Feeds in Twitter


The step-by-step guide explains how you can easily create Twitter RSS feeds for the new Twitter API with the help of Twitter widgets and a Google Script.

Twitter does not offer RSS Feeds but there is a simple solution that you can use to generate RSS feeds for your various Twitter streams including Twitter search results, user timelines, favorites, lists and even the new Twitter collections.

RSS feeds are essential if you need to use your Twitter data elsewhere. For instance, you cannot create recipes in IFTTT that get triggered when there’s a new @mentions or a new tweet is added to search results. You cannot import your Twitter timeline automatically into your blog. You cannot follow Twitter feeds in an RSS reader like Feedly or even Google Docs.

How to Create RSS Feeds in Twitter

There are two way to create RSS feeds for Twitter. You can either write a Twitter App or take a more simple alternative described here.

webonline twitter rss feed

The trick is simple. Twitter offers JavaScript based widgets to help you embed user timelines and Twitter search results into your website.  What we’ll do is transform these HTML Twitter widgets into regular XML Feeds with the help of a Google Script. Here’s a step-by-step guide:

  1. On the Twitter website, go to Settings -> Widgets (link) and create a new widget. You can create widgets for user timelines, favorites, Twitter lists, collections and search results.
  2. Once the new widget is published, make a note of the widget ID which you can find in the URL of the widget. It is a long string of numbers.
  3. Click here to make a copy of the Google Script and choose Run -> Twitter_RSS to authorize the script. You’ve to do this only once.
  4. Inside the Script Editor, go to Publish -> Deploy as Web App and click the “Save New Version” button. Set Anyone, including Anonymous under Who has access to the app and hit Deploy.

Google Script will now create a unique URL for your RSS web app that will look something like https://script.google.com/macros/s/ABCD/exec.

Just append the Twitter Widget ID (created in Step 2) to this URL and your RSS feed for Twitter is ready. For instance, if the Twitter widget ID is 123456, your RSS Feed URL would be:

https://script.google.com/macros/s/ABCD/exec?123456

The Twitter RSS feed will have all details about the tweet including the date when that tweet was posted, the full name, user name and profile picture of the Twitter user and the actual text of the tweet. You can see some real examples of Twitter RSS feeds here and here.

Should you wish to create another RSS Feed for Twitter, just add another widget inside Twitter and use that new widget’s ID with the same Google Script URL.

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How to improve sound from in-ear headphones

How to improve sound from in-ear headphones

I love in-ear headphones–the ones that fit inside your ear canals, as opposed to ear buds that rest on the outer ear. I’m a big fan because in-ear headphones’ ultraclose proximity to eardrums offers the potential for the highest-resolution sound quality.

The better in-ear headphones also do a great job of sealing out external environmental noise so you can listen at a lower (safer) volume and still hear all of that amazing detail. The problem is, unless both earpieces are s

ealed tight, you’re not going to get the sound you paid for.

Everybody’s ears are different, so achieving a perfect fit can be a tricky exercise. Most in-ear headphones come with a selection of differently sized and shaped eartips. Try them all; the goal is to produce a the best possible “seal,”

which reduces the amount of outside noise you hear and delivers the headphone’s fullest-possible bass response.

The difference in sound quality between a good seal and an iffy one isn’t subtle. It’s definitely worth a little extra effort to maximize each tip’s seal. Remember, too, that poor sealing makes for a less secure fit, so the earpiece is more likely to fall out of your ear.

Tip: Your left and right ear canals may not be exactly the same size; you might need, for example, the smallest eartip for your right ear and a medium tip for the left ear.

I’ve included a gallery of images to help perfect your in-ear insertion techniques. First, try rotating/twisting the tip slightly as you push the headphone inside the canal.

Gently push it in, and when you hear less external noise, you’re done. The quieting effect can be at least as powerful as the better noise reduction headphones. If the tip still feels loose or the external noise level is about the same, try using a larger or different type of tip, if it’s provided by the manufacturer (foam, silicon, or flange tips (see gallery). If the tip feels too tight or uncomfortable, try a smaller or different tip type.

If the push-in technique doesn’t work, try the “lobe tug”: Before you push the headphone in, gently tug your earlobe down and/or out, then push the headphone in, then release the lobe. I use this technique with my Monster Turbine headphones. Again, experiment with the tugging direction, as it might take a few tries before you get it right.

If that doesn’t work, try the opposite approach: the “ear pull.” Before you push the earphone in, reach over your head with your other hand, and gently pull you ear up, then push the headphone in. Release the ear. If it’s not working, try different pulling angles before pushing the headphone in.

If you’re using silicon tips or flanges, you might try moistening the tips in your mouth before inserting them. That trick can work wonders. In any case, don’t be afraid to really push the ear tips into the ear canal. That’s how you get the tightest seal, but if any of these techniques hurt or cause discomfort, STOP!

How to avoid tangling your headphones‘ cable

This tip may work with any headphone with skinny tangle-prone wires. We’ve all been there: you reach into your pocket or bag to get your headphones, and then spend a few minutes untying knots and tangles. You either just jumbled up the wire before stowing the headphones–or wrapped the wires in a circle around your hand.

Try this technique: Simply fold the wire into an alternating series of U’s and upside down U’s (see gallery). Then fold the cable to fit inside your bag. I’ll readily admit that this technique doesn’t always work, but give it a try.

The best-sounding headphones are the large over-the-ear models, but in-ear headphones are the next best thing. And they’re certainly more practical for music on the go.

Of course, if you have any headphone tips or tweaks, please share them here.

 

by Steve Guttenberg

 

How to improve sound from in-ear headphones

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How to Build Headphones – Online How to List

How to Build Headphones – Online How to List

Headphones typically connect to an audio source and allow you to listen to music or other audio without everyone else having to hear to it. These small loudspeakers sit close to the ears and are convenient for on-the-go listening. Building headphones takes only a few minutes, but you must spend a little money to find some specific supplies in order to complete the project.

Things You’ll Need

2 soda bottle lids
Flexible wires
Strong cable cord
Piece of foam

Glue
Ear phone pin
Pliers
Side cutter pliers

Remove the lids from two soda bottles. Make a hole from one side of the lid to the other side. The wires will be going through these holes.

Make a band with the cable cord. Place the end of the cable cord near your right ear and bring the remaining cord over the top of your head to your other ear. Cut off the remaining cord with pliers.

Measure how much wire you will need. Leaving an extra 1 1/2 inches at one end of your wires, wrap the wire around the cable cord until it reaches the other end. Again leave another 1 1/2 inches on the end. Cut the wire with side cutter pliers.

Place the cable cord through the holes of the bottle lids. Then pull the cable cord through the hole enough to bend it towards the back of the lids.

Connect the wire. You will need enough wire on each side to connect to the speakers and to the ear phone pin. The ear phone pin will be inserted into the right lid. It will be held by wrapping the wire around it.

Put speakers inside the lids. Measure the diameter of the lids to know what size speakers and foam you will need. Use foam to cover the speakers, and make sure it is a little bigger than the size of the lid to cover your ear. Put glue onto the edges of the foam and attach the lids. Then plug in your ear phone pin to a radio and enjoy your music in private.

 

Tips & Warnings

  • Be careful when puncturing holes in the bottle caps since they can easily break.

 

 

How to Build Headphones – Online How to List – Techboy2015, Personal Audio, Earphones, technology

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How to make Chicken Soup -Online recipe list

Recipe courtesy of Ina Garten

Total Time:
4 hr 30 min
Prep:
30 min
Cook:
4 hrYield:
10 servingsLevel:
Easy0146116_120x90.jpg
The Contessa’s Matzo Balls (02:53)
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Chicken Soup With Matzo Balls (03:48)
The Contessa’s Matzo Balls (02:53)

Ina shares her recipe for that most comforting Jewish food, matzo balls.
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The Contessa’s Matzo Balls (02:53)
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Chicken Soup With Matzo Balls (03:48)
Ingredients

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
To serve:
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls, (see recipe)
Matzo Balls:
4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal
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Directions

To serve:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.

To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
Matzo Balls:

Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

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How to Make Carrot, Sweet Potato and Squash Soup

How to Make Carrot, Sweet Potato and Squash Soup

 

Recipe courtesy of Rachael Ray



Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 to 6 servings as an entree or 8 to 10 as a starter

Level:
Easy

NUTRITION INFO

Healthy

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Sweet Potato Leftovers Soup (04:17)

Rachael makes soup using leftover sweet potatoes, squash and carrots.
Ingredients

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 cloves garlic, chopped
2 onions, chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Garnishes:
Crumbled browned Mexican chorizo
Finely chopped red onions or scallions
Toasted pumpkin seeds
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro
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Directions

Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.

To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Recipe courtesy of Rachael Ray

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How to make Tomato Soup – Online recipes list

How to make Tomato Soup – Online recipes list

Recipe courtesy of Michael Chiarello

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Homemade Tomato Soup Recipe (03:17)This homemade tomato soup recipe is so easy, you may toss your can opener!
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Homemade Tomato Soup Recipe (03:17)
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Onion How-Tos (01:54)
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How to Crush, Slice and Mince Garlic (02:02)
Ingredients1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Add Checked Items To Grocery ListDirectionsPreheat oven to 450 degrees F.Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Recipe courtesy of Michael Chiarello

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How to Make Roasted Carrot and Basil Soup with Grilled Cheese Dunkers

How to Make Roasted Carrot and Basil Soup with Grilled Cheese Dunkers

Recipe courtesy of Jamie Deen

Roasted Carrot and Basil Soup with Grilled Cheese Dunkers
1 video | Carrot Soup and Cheese Dunkers (03:17)Total Time:
1 hr 50 min
Prep:
40 min
Cook:
1 hr 10 minYield:
4 to 6 servingsCarrot Soup and Cheese Dunkers (03:17)Jamie makes grilled cheese dunkers and roasted carrot soup to take camping.
Ingredients2 pounds carrots, washed and cut into chunks
1/2 large Vidalia onion, cut into chunks
4 cloves garlic, unpeeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken broth
1/4 cup chopped fresh basil
Sour cream or Greek yogurt, for topping, optional
Grilled Cheese Dunkers, for serving, recipe follows
Grilled Cheese Dunkers:
1 1/4 cups shredded extra-sharp Cheddar
8 slices nice sourdough bread, quartered and crusts removed
Mayonnaise, for spreading
Add Checked Items To Grocery ListDirections
Watch how to make this recipe.Preheat the oven to 375 degrees F.Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper. Toss everything together so it’s nice and coated. Roast until tender and golden brown in spots, about 45 minutes.Add 4 cups of the chicken broth to a saucepan and bring to a simmer. Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions. Simmer everything together for 15 minutes. Add the basil at the very end of cooking. Puree until smooth by adding in batches to a blender or by using an immersion blender. Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.Serve in bowls with some sour cream or Greek yogurt swirled in and Grilled Cheese Dunkers on the side.
Grilled Cheese Dunkers:

Heat a large nonstick pan over medium heat. Divide the cheese among 4 slices of the bread and top with the other 4 slices. Spread the outside of the bread with mayonnaise. Add the sandwiches to the pan and cook until golden brown and the cheese is melted, 3 to 4 minutes on each side. Slice into dunkers and serve with the soup.

Cook Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Recipe courtesy of Jamie Deen

 

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How to Make Ginger Carrot Soup – Online recipes list

How to Make Ginger Carrot Soup – Online recipes list

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
35 min
Cook:
20 minYield:
8 servingsLevel:
EasyGinger Carrot Soup (02:46)The natural sweetness of carrots is the star of this creamy soup.
Ingredients2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt, plus more for seasoning
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
4 cups chicken stock or vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Add Checked Items To Grocery ListDirections
Watch how to make this recipe.In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

Cook’s Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.

Recipe courtesy of Guy Fieri

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How to Make Quick Spicy Tomato Soup – Online recipes list

How to Make Quick Spicy Tomato Soup – online recipes list

 

 

Recipe courtesy of Giada De Laurentiis

Quick and Spicy Tomato Soup


1 video | Spicy Tomato Soup (03:31)Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 to 6 servings

Level:
Easy

Healthy

Spicy Tomato Soup (03:31)

Giada whips up a tomato soup that’s fast, hearty and full of flavor.
Ingredients

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

SERVINGS: 4 (MAIN); Calories: 430; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 15 grams; Total carbohydrates: 59 grams; Sugar: 3 grams Fiber: 10 grams; Cholesterol: 0 milligrams; Sodium: 1,976 milligrams

Recipe courtesy of Giada De Laurentiis

 

 

 

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How to Make Carrot Cake with Ginger Mascarpone Frosting –

How to Make Carrot Cake with Ginger Mascarpone Frosting –

Ina’s Celebration Carrot Cake (05:09)

Ina adds a special spicy ingredient to her birthday version of carrot cake.
Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook’s Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt
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Directions

Preheat the oven to 400 degrees F. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Note: For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
Ginger Mascarpone Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more. Yield: frosts one 9-inch cake

Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall.

2012, Barefoot Contessa Foolproof, All Rights Reserved