🌻
美國聯準會(Fed)在美東時間22日下午2時(台灣23日凌晨2時)宣布利率維持在趨近零的水準,但暗示升息可能會比預期來得快一些,同時也大幅下修今年的經濟展望。
https://udn.com/news/story/6811/5764746
🌻Adobe(ADBE)電話會議內容讀後感
ADBE前兩天發表財報了.
這次ADBE在財報後下跌, 主要是兩個原因(如下). 不過個人覺得是瑕不掩瑜:
1. 因為之前已經漲了不少(投資人期望太高)
2. 因為Digital Marketing這部分的業務受到季節性的影響, 所以表現不是很突出(沒有比預期高出很多)
a. net new Digital Media ARR (3% beat vs guide, vs 15% beat in 2Q21 vs 35% beat in 3Q20).
b. 有分析師在問(“Maybe just -- can we double-click on the seasonality commentary in the quarter? Because if we look at the beat versus guidance on net new digital media ARR, it looks, at the same time you had the weakest beat, but then the strongest guide in the last three years, which kind of speaks to and confirm some of those seasonality comments that you made.)
i. 高層對此的回答是, 主要是疫情後, 加上正值夏季, 大家的日子回復到正常&放假外出, 所以這部分的業務有受到影響(I think going into the quarter, we had expected that the consumer with a little bit more return to normalcy as what's happening in the environment.)
ii. 高層又說了一些話, 不過重點就是他不認為這是甚麼大事”So, net-net, I would say that the growth prospects for that particular business and the growth drivers remain intact. But again, very much in line. And this is what we feel good about the insights that we're getting on the business.”
iii. 也提到, Q4通常會是digital marketing業務的旺季(表現會不俗的意思)
另外, 覺得這次令我印象深刻的是, 當高層與分析師提到這些事情:
• 常在一些公司的電話會議中提到omnichannel這個字(疫情後, 更明顯了). 這次高層也有提到. ADBE可說是omnichannel概念股:
o “I mean, a big part of that is more and more companies are thirdly doing the multi-channel omnichannel, whatever they want to call it. And I think that's only going to continue to be a driver of our Digital Experience Solutions. Because today that stable stakes and so we just look at it and say whether you're shopping in-store over they are shopping online. You need a solution that treats you like a customer that we know of.”
• 網路上影片(video)的興起, 以及串流影音, 有提高了Adobe的營收天花板(用句分析師的術語, 就是TAM (total addressable market) expansion.
• 當使用者製作了越來越多的內容, 內容管理(content management)的能力就越顯重要, 內容上的流程管理(workflow)也越顯重要. Adobe的產品能夠幫內容製作者解決這樣的問題.
• 而Adobe各產品間的相容性, 標準化, 整合能力, 是它的競爭優勢之一:
o And one of the things we did really well is what we called our named user deployment and how, you know, when we have these enterprise licensing agreements, we offer enterprises the ability to download and distribute within the companies. And the more we do training and evangelism of the products, that leads to adoption. So, I would say there's an element of standardization, there's an element of more content.
而最近ADBE有個新聞, 引起了我的注意, 就是它即將在自己的平台上, 提供付款服務(payment service). 根據之前研究SHOP的經驗, 這有可能會對股價造成一定的漲幅:
On Sept. 15, Adobe announced that it will add payment services to its e-commerce platform this year to help merchants accept credit cards and other ways of paying. The move will deepen Adobe's rivalry with e-commerce firm Shopify (SHOP).
For the service, Adobe has partnered with PayPal (PYPL), which will process a variety of payment types, including credit and debit cards as well as PayPal's own payment and buy-now-pay-later offerings.
https://www.investors.com/news/technology/adbe-stock-adobe-beats-fiscal-q3-targets/
接下來該怎麼辦? 對於基本面良好的公司如ADBE, 我能說的就是buy the dip(逢低買進)了. 供參.
🌻The Facebook Files
一個星期前, WSJ上面有個關於FB的大篇幅調查報導. 有興趣的可以看看.
The Facebook Files
https://www.wsj.com/articles/the-facebook-files-11631713039
這篇文章挺長, 也沒有看到華爾街中文版本的完整翻譯, 不過可以看看這篇:
https://on.wsj.com/2ZmFimp
"《華爾街日報》的相關調查顯示,這家社交媒體巨頭心知肚明,其平台會傷害用戶,而且是以該公司常常完全了解的方式造成傷害。目前,全球近半數人口都是Facebook旗下平台的用戶。其中一些證據尤其令人不安:據《華爾街日報》報導,Facebook的內部研究顯示,在報告稱有過自殺念頭的青少年中當中,有13%的英國用戶和6%的美國用戶把這種念頭歸結於Instagram。"
另一篇相關新聞:
https://www.thenewslens.com/article/156683
"《華爾街日報》於13日揭露Facebook的XCheck系統,也就是內部系統中的VIP名單,數百萬名人、政治人物與記者等知名公眾人物都在特別的一份「白名單」之內。"
"這些「貴賓」在社群上發布的內容可以躲過一般的審查系統,即使發布明顯的不當內容,也不會立即被刪除。《衛報》報導,Facebook的獨立監督委員會表示,在閱讀該篇報導後,決定要審查XCheck系統,並要求Facebook對其進行報告與解釋。"
🌻我喜歡的Apple TV影集, "Ted Lasso", 是這次艾美獎的大贏家, 很多主要演員都得獎了.
很高興這兩年, 因為有這部戲的陪伴, 讓我撐過了疫情, 家人離世, 以及一些烏煙瘴氣的事情.
前幾天看演員的得獎影片, 一位娛樂記者問得獎的男配角(也是編劇之一)說, 你覺得這部片的核心思想是甚麼. 他說, be curious, not judgemental.
就像得獎的女演員在劇中一開始是很鴨霸很壞心的球隊主人, 但這樣做是因為被前夫傷透了心, 所以想要弄垮離婚後分到的財產(也是前夫的最愛--球隊); 外表看起來永遠陽光燦爛做啦啦隊的男主角, 在青少年時父親自殺, 造成了他心裡永遠的痛&障礙(讓他在球賽時, 會有突發恐懼症).
我們每個人其實都有很多面, 很多個故事. 尤其在社群, 大家都是萍水相逢, 對彼此的了解都是非常片面的; 而有時候在社群裡, 看到有人會因為只看到一個面向, 就去下斷語. 這其實是人之常情很難避免, 所以我們需要常用第二層思考去提醒自己. 社群裡需要更多的同理心.
“Be curious, not judgmental” – Walt Whitman(惠特曼)(美國詩人)
Picture來源:
https://www.apple.com/newsroom/2021/09/apples-global-hit-comedy-series-ted-lasso-sweeps-the-2021-primetime-emmy-awards-scoring-history-making-win-for-outstanding-comedy-series/
同時也有11部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,サクサク柔らかな黒毛和牛サーロインの牛カツ 揚げ時間は厚さ2cm弱、手のひら大×2の大きさなのでお肉によって調整してね 盛付網が地味に美味しく食べるポイントかも 【材料】 ・牛肉 お好みの部位 ・塩 適量 ・強力粉or薄力粉 適量 ・卵液 全卵 1個 サラダ油 10ml 水 10ml ・パ...
dip net 在 Facebook 的精選貼文
29/6 - Ngô Kiến Huy đón sinh nhật tuổi 33. Nhân dịp này, nam nghệ sĩ đã chia sẻ với fan bộ ảnh với phong cách quý ông lịch lãm, khác hẳn với hình ảnh “chàng Bắp” vui tính dễ thương thường thấy. Anh tiết lộ những khoảnh khắc mới nhất đều do nhiếp ảnh gia kiêm đạo diễn Lê Thiện Viễn chụp tặng riêng cho mình.
Nói về Ngô Kiến Huy ở tuổi 33, qua nhiều năm anh vẫn là ca sĩ đa năng thành công nhất nhì showbiz Việt. Xét một cách công tâm, khi nhắc đến các nghệ sĩ thành danh ở cả 3 lĩnh vực: Ca sĩ - diễn viên - người dẫn chương trình, nếu kể tên Top 5 nghệ sĩ nổi bật nhất, chắc chắn không thể thiếu tên của Ngô Kiến Huy.
Ngô Kiến Huy cũng là nghệ sĩ đầu tiên và hiện tại là duy nhất 3 năm liên tiếp giành giải Mai Vàng ở cả 3 lĩnh vực này.
Thanks các báo đã đăng tải thông tin bộ hình mới gửi tặng khán giả:
https://www.yan.vn/ngo-kien-huy-banh-bao-don-tuoi-33-nhap-hoi-nam-than-vbiz-khong-tuoi-269630.html
https://hoahoctro.tienphong.vn/ngo-kien-huy-banh-bao-va-lich-lam-trong-bo-anh-mung-sinh-nhat-fan-xuyt-xoa-dep-trai-qua-post1350389.tpo
https://m.thanhnien.vn/giai-tri/ngo-kien-huy-nhan-qua-dac-biet-mung-tuoi-33-1405885.html
https://ione.net/ngo-kien-huy-duoc-khen-nam-than-khong-tuoi-o-tuoi-33-4301911.html
https://cuoi.tuoitre.vn/giai-tri/tho-den-ngo-kien-huy-tung-bo-anh-dam-chat-quy-ong-mung-sinh-nhat-2021062932173151.html
http://saozone.net/the-gioi-sao/thỏ-den-ngo-kien-huy-tung-bo-hinh-mung-tuoi-moi/
https://m.soha.vn/ngo-kien-huy-khoe-ve-banh-bao-lich-lam-nhan-dip-don-tuoi-moi-20210629172821706.htm
https://cosmolife.vn/le-thien-vien-tang-ngo-kien-huy-bo-hinh-mung-tuoi-moi-16930.html
http://www.phunustyle.vn/2021/06/ngo-kien-huy-khoe-net-lang-tu-trong-bo.html
https://tiin.vn/chuyen-muc/sao/ngo-kien-huy-lich-lam-than-thai-don-sinh-nhat-tuoi-33.html
dip net 在 Bangkok Foodies Facebook 的最讚貼文
#Teaser #DavidThompson #TheTubkaakKrabi #Krabi
I’ve been aching to tell you about this place, possibly the most memorable island gastronomical ‘getaway’ we’ve experienced in Thailand thus far. From the island’s history and boutique resort’s generation of founders, the lush forested surroundings and pristine beach, to finally, the living legend who calls this place his ‘second home’. David Thomson has chosen this tiny, secluded and idyllic beachside culdesac of Krabi, as a tropical destination to plant the wisdom of his culinary brilliance “The Arundina”, and after this trip, we more than understand why. But before all that (#comingsoon ), let’s start with a casual beachside meal at Tubkaak Krabi which unlike many lazy beachside indulgences that aren't usually made up of the fresh, organic ingredients or composed with an acute amount of care and partially the reason we love it, but imagine if you could have both!
The Beachfront Menu serves up a selection of beach-bumming favourties, such as hot and I mean hot, fluffy shrimp cakes made-up of the catch from the local’s fisherman’s net or a salad comprising of the island’s organic fauna, fruit and root; Paco fern and pomelo, spicy palm shoot salad, dressed with boiled egg and roasted cashew nut and a finished with a sprinkling of fried shallots and chili *drool*. Then there’s the chicken, oh my Gawd. Crisped to perfection, bite into a limb to experience the juicy and hot chicken flesh and the kick of local black peppers. Dip that baby into their homemade sweet chili sauce and munch away at the bone while basking on the extra large sized beach bed.
The one taste-sensation deeply etched into my mind and palate is Mamuang Bao Smoothie! What makes up this bombshell of a smoothie is of course the Mamuang Bao, a variety of mango native to Krabi, smaller than the standard mango, is oblong in shape and has a “starchy” texture and lovely sour finish. Combine that with Tubkaak Krabi Boutique Resort’s gorgeous white beach and a spectacular 13-island archipelago in the Andaman Sea, is all the vitamin Sea that you’ll need. @thetubkaakkrabi @davidwjthompson @ The Tubkaak Krabi Boutique Resort
dip net 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
サクサク柔らかな黒毛和牛サーロインの牛カツ
揚げ時間は厚さ2cm弱、手のひら大×2の大きさなのでお肉によって調整してね
盛付網が地味に美味しく食べるポイントかも
【材料】
・牛肉 お好みの部位
・塩 適量
・強力粉or薄力粉 適量
・卵液
全卵 1個
サラダ油 10ml
水 10ml
・パン粉 適量
・揚げ油(あれば米油) 適量
【準備】
・牛肉が厚い場合、揚げる数時間前に冷蔵庫から取り出し常温に戻しておく
・全卵 1個、サラダ油10ml、水10mlを混ぜる
【作り方】
1. 牛肉の表面の水分をペーパーで拭い、両面に下味の塩をふる
2. 強力粉or薄力粉をつけ(側面も)、はたいて余分な粉を落として卵液につける
3. 余分な卵液を落としてパン粉をしっかり押さえてつけ(側面も)、180℃に温めた油で揚げる
4. 2cm強の厚さで両面1分ずつ、衣が色づいたら網の上に取り出して数分置いて油を切りつつ余熱を入れる
5. 表面の温度が触れるくらいに冷めたら切り分けて出来上がり(盛り付けも網の上がベチャッとならずおすすめ)
#牛カツ
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※製品のURLはAmazonアソシエイトのリンクを使用しています
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Material]
・Beef cut of your choice
・Salt to taste
・Bread flour or cake flour to taste
・egg mixture
1 whole egg
Vegetable oil 10 ml
Water 10 ml
・proper amount of breadcrumbs
・Frying oil (Rice oil if available) as needed
[preparation]
・If the beef is thick, take it out of the refrigerator a few hours before frying and leave it at room temperature.
・Mix 1 whole egg, 10 ml of vegetable oil and 10 ml of water.
[How to make]
1.Wipe the moisture on the surface of the beef with a paper towel and season both sides with salt.
2.Dip it in extra-strength flour or weak flour (The sides.), flatten it then remove the excess flour and dip it in the egg mixture.
3.Drop off the excess egg mixture, firmly press on the bread crumbs (The sides.), and deep-fry in oil heated to 180 ° C.
4.Make it 2cm thick and cook both sides for 1 minute. Take it out on a net when the coating browns then leave it for a few minutes. Drain the oil and heat it.
5.Once it has cooled enough to touch the surface, cut it up and it's done (I also recommend serving it on a grill without it getting sticky.).

dip net 在 Machi's Sweets Cookingマチの洋菓子工房 Youtube 的精選貼文
昔懐かしのザクロケーキです。
もう作る店も少なくなって来た商品をここで紹介しておきます。
作ったなどの感想などもコメントして頂けるとありがたいです。(´ω`)
使っている材料、道具の紹介。
スーパーバイオレット https://amzn.to/2K51ERo
プードルデコール(粉糖) https://amzn.to/2PeeyeL
ロール型24×24cm https://amzn.to/2KNSWqP
赤外線放射温度計 https://amzn.to/2XkemNH
Recipe
120g egg
50g granulated sugar
35g cake flour
20g salad oil
200g whipping cream
10g granulated sugar
2g kirsch
Strawberry
卵 120g
グラニュー糖 50g
スーパーバイオレット(薄力粉) 35g
サラダ油 20g
生クリーム40% 200g
グラニュー糖 10g
キルシュ 2g
イチゴ
作り方
1 ロール型に紙を敷きます。
2 卵を解しグラニュー糖を入れ混ぜます。
3 薄力粉を濾し器に通し、サラダ油をカップに計ります。
4 2を湯煎で55℃まで温め、温まったら湯煎から下ろしサラダ油のカップを湯煎に浸けて温めます。
5 卵をモッタリするまで泡だてます。
6 泡立ったら薄力粉をもう一度濾し器に通して入れ、ダマができないように混ぜます。
7 ダマがなく混ざったらサラダ油をまわし入れ、綺麗に混ぜ込みます。
8 7を1に流し入れ170℃で7分 160℃で8分焼成します。(オーブンによって変わるので注意)
9 焼成できたら網の上にのせまわりの紙を剥がしておきます。
10 イチゴを水洗いし、ヘタを切っておきます。
11 生クリームにグラニュー糖 キルシュを入れ泡だてます。
12 9に粉糖をふりかけ、裏返しにして4等分に真ん中にぺけ印の切り込みを入れます。
13 切り込みの上に生クリームを絞りイチゴを置いて四角を中央に集めひっくり返します。
14 ひっくり返した上に生クリームを絞りイチゴを置いて完成です。
ナノブロック1 https://amzn.to/2PjNXNd
ナノブロック2 https://amzn.to/2KR1BJc
■チャンネル登録お願いします。Be sure to subscribe ↓
http://goo.gl/SptLmC
Twitter : http://twitter.com/@machinozaregoto
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How to make Google translate
1 Place paper on the Iron plate.
2 Melt the egg and mix with the granulated sugar.
3 Pass the flour into the strainer and measure the salad oil into the cup.
4 Warm 2 in a hot water bath to 55 ° C. When warmed, remove from the hot water bath and dip a cup of salad oil in the hot water bath.
5 Blow until the egg is perfect.
6 When foaming, pass the flour again through the strainer and mix to prevent lumps.
7 When there is no lumps, add the salad oil and mix it neatly.
Pour 8 7 into 1 and bake at 170 ° C for 7 minutes and 160 ° C for 8 minutes. (Note that it varies depending on the oven)
9 After baking, peel off the paper around the net.
10 Wash the strawberries with water and cut them off.
11 Add fresh sugar Kirsch to fresh cream and whipped.
Sprinkle powdered sugar on 12 9, turn it over, and make a cut mark in the middle of the quarter.
13 Squeeze fresh cream over the cuts, place the strawberry, collect the square in the center and turn it over.
14 It is completed by squeezing fresh cream on top and placing strawberries.

dip net 在 Machi's Sweets Cookingマチの洋菓子工房 Youtube 的最佳貼文
昔懐かしのザクロケーキです。
もう作る店も少なくなって来た商品をここで紹介しておきます。
作ったなどの感想などもコメントして頂けるとありがたいです。(´ω`)
使っている材料、道具の紹介。
スーパーバイオレット https://amzn.to/2K51ERo
プードルデコール(粉糖) https://amzn.to/2PeeyeL
ロール型24×24cm https://amzn.to/2KNSWqP
赤外線放射温度計 https://amzn.to/2XkemNH
Recipe
120g egg
50g granulated sugar
35g cake flour
20g salad oil
200g whipping cream
10g granulated sugar
2g kirsch
Strawberry
卵 120g
グラニュー糖 50g
スーパーバイオレット(薄力粉) 35g
サラダ油 20g
生クリーム40% 200g
グラニュー糖 10g
キルシュ 2g
イチゴ
作り方
1 ロール型に紙を敷きます。
2 卵を解しグラニュー糖を入れ混ぜます。
3 薄力粉を濾し器に通し、サラダ油をカップに計ります。
4 2を湯煎で55℃まで温め、温まったら湯煎から下ろしサラダ油のカップを湯煎に浸けて温めます。
5 卵をモッタリするまで泡だてます。
6 泡立ったら薄力粉をもう一度濾し器に通して入れ、ダマができないように混ぜます。
7 ダマがなく混ざったらサラダ油をまわし入れ、綺麗に混ぜ込みます。
8 7を1に流し入れ170℃で7分 160℃で8分焼成します。(オーブンによって変わるので注意)
9 焼成できたら網の上にのせまわりの紙を剥がしておきます。
10 イチゴを水洗いし、ヘタを切っておきます。
11 生クリームにグラニュー糖 キルシュを入れ泡だてます。
12 9に粉糖をふりかけ、裏返しにして4等分に真ん中にぺけ印の切り込みを入れます。
13 切り込みの上に生クリームを絞りイチゴを置いて四角を中央に集めひっくり返します。
14 ひっくり返した上に生クリームを絞りイチゴを置いて完成です。
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1 Place paper on the Iron plate.
2 Melt the egg and mix with the granulated sugar.
3 Pass the flour into the strainer and measure the salad oil into the cup.
4 Warm 2 in a hot water bath to 55 ° C. When warmed, remove from the hot water bath and dip a cup of salad oil in the hot water bath.
5 Blow until the egg is perfect.
6 When foaming, pass the flour again through the strainer and mix to prevent lumps.
7 When there is no lumps, add the salad oil and mix it neatly.
Pour 8 7 into 1 and bake at 170 ° C for 7 minutes and 160 ° C for 8 minutes. (Note that it varies depending on the oven)
9 After baking, peel off the paper around the net.
10 Wash the strawberries with water and cut them off.
11 Add fresh sugar Kirsch to fresh cream and whipped.
Sprinkle powdered sugar on 12 9, turn it over, and make a cut mark in the middle of the quarter.
13 Squeeze fresh cream over the cuts, place the strawberry, collect the square in the center and turn it over.
14 It is completed by squeezing fresh cream on top and placing strawberries.
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