Algorithms of the Intelligent Web

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Algorithms of the Intelligent Web
By Haralambos Marmanis, Dmitry Babenko
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Web 2.0 applications provide a rich user experience, but the parts you can't see are just as
important-and impressive. They use powerful techniques to process information intelligently and
offer features based on patterns and relationships in data. Algorithms of the Intelligent Web shows
readers how to use the same techniques employed by household names like Google Ad Sense,
Netflix, and Amazon to transform raw data into actionable information.
Algorithms of the Intelligent Web is an example-driven blueprint for creating applications that
collect, analyze, and act on the massive quantities of data users leave in their wake as they use the
web. Readers learn to build Netflix-style recommendation engines, and how to apply the same
techniques to social-networking sites. See how click-trace analysis can result in smarter ad
rotations. All the examples are designed both to be reused and to illustrate a general technique- an
algorithm-that applies to a broad range of scenarios.
As they work through the book's many examples, readers learn about recommendation systems,
search and ranking, automatic grouping of similar objects, classification of objects, forecasting
models, and autonomous agents. They also become familiar with a large number of open-source
libraries and SDKs, and freely available APIs from the hottest sites on the internet, such as
Facebook, Google, eBay, and Yahoo.
A West African spice, at one time more accessible and less expensive than pepper for spice-hungry
Europe. As pepper became more available, Grains of Paradise had less demand and prices rose.
Once again, Grains of Paradise are in vogue.Grains of Paradise, Aframomum melegueta, are a
species in the ginger family and related to cardamom. Sometimes known as Guinea Pepper or
Melegueta Pepper, this spice has been out of vogue for a long time. In the 14th and 15th centuries,
production of the spice was so important that the Gulf of Guinea coast became known as the
Melegueta Coast. The ease of access to Europe made this spice a popular substitute for pepper from
far away Asia. Grains of Paradise are actually small reddish brown seeds that are found in 2 ? 3
inch long pods, whereas pepper comes from the berries of the pepper plant. The little pyramidal
shaped grains are separated from the bitter white pulp of the ripe fruit and allowed to dry. The
Grains have long been used as a stand in for pepper and are known to be less irritating for the
digestion. When tasting these Grains there is an inviting heat, but a gentler version than the
harsher heat of pepper. There is an herbaceous and citrusy character with warm spicy undertones
of cinnamon, cloves or cardamom, though the components that make up the flavor of cardamom
are present only in traces. The pleasant heat lingers for a while on the finish. Largely unknown
these days in cooking outside of the West African Coast, some popular chefs have once again begun
making Grains of Paradise a sought after spice. It is sometimes used in the spices flavoring
Scandinavian Aquavit, as well as some popular beer. The intriguing flavors lend themselves to
flavoring foods both sweet and savory. They are a great addition to something like a gingerbread or
spice cake, with the gentle warmth. Grains of Paradise work well with other herbs such as
rosemary and thyme, or lemon thyme to pick up the citrusy note. It can be used in most any place
pepper is called for, though the flavor is not that of pepper. I believe they would be a perfect
substitute for pepper in Pfeffernusse Cookies.In the African countries where Grains of Paradise
originate, they are used both for food and for folk medicines. The Grains are excellent in braised
lamb dishes and with potatoes or eggplant. They are generally an addition to the Moroccan Spice
mixture called Ras el Hanout, loosely meaning Best of the Shop. This spice mixture can have up to
30 ingredients. This is my own version of Ras el Hanout, and it is great used as a spice rub for pork,
beef, lamb or chicken before grilling, and adding into Moroccan tagines or other long braised
stews. Ras el Hanout1 tablespoon Grains of Paradise 1 tablespoon allspice berries 2 teaspoons black
peppercorns 2 teaspoons cardamom seeds 1 teaspoon ajwain seeds 1 teaspoon black cumin, bunium
persicum 2 six-inch sticks true cinnamon 6 cloves 3 whole nutmegs 1 tablespoon lavender flowers 1
tablespoon ground ginger 2 teaspoons ground galangal 10 rosebuds 1 teaspoon mace blades 1
teaspoon turmeric powder ? teaspoon Spanish SaffronIn a hot, dry skillet, separately toss the first 8
ingredients, removing each to a spice grinder as they become fragrant. Crush the nutmegs ahead of
time and add, along with the remaining ingredients and grind to a fine powder. Store in a sealed
glass jar in a cool, dry place.Other UsesI have used cracked Grains of Paradise in my own version
of Steak au Poivre in place of cracked pepper. Prior to grilling, I mixed about a tablespoon of the
cracked Grains along with 4 cloves of smashed garlic, a teaspoon or more of minced fresh
rosemary, some salt and olive oil to make a paste with my mortar and pestle. This is rubbed onto 4
large steaks and left for at least a half hour or more, if time permits, before grilling. If you can find
Grains of Paradise, they are a worthwhile addition to your spice shelf. Folk medicine claims these
grains relieve flatulence and have diuretic and stimulant effects, in addition to the fact that they are
easier on the digestion. New flavor dimensions are always fun to explore. Discover these sometime
soon.Thank you for taking the time to read my article. I hope it was informative and helped you
along your own culinary journey.Visit my Web site A Harmony of Flavors my Blog at A Harmony
of Flavors Blog my Marketplace A Harmony of Flavors Marketplace or Facebook page, A
Harmony of Flavors. I hope to see you there soon.
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