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This year

5 Design Decision Styles. What's Yours?

by greut (via)

In our research, we found that the most effective teams were skilled in all five styles, choosing the style that best fit the needs and goals of a project. For example, they might concurrently be involved in deep research on a User-Focused project, while relying on their experience for a Genius designed project, and spend a little time whipping out some one-shot functionality whose results would be Unintended Design.

Since the teams are working with different styles all the time, does it matter? Our research says it does. The teams that produced the best experiences knew these styles well and how to quickly switch between them. They knew when they needed to go whole hog and pull out all the stops for a User-Focused style project, while also knowing when it was important to bang out a quick design, knowing the results would essentially be unintended. Those teams had a rich toolbox of techniques and a solid understanding on how and when to use them.

There is no silver bullet.

2008

truffle recipe

by blackgoldfish
材料 70%或以上Lindt朱古力板... 100g的買兩排,用剩兩格 whipping cream... 200ml細盒裝,用剩半盒 無鹽president牛油... 一條100g棒,用剩1/5 可可粉(不要用美祿!)... 大約1粒朱古力用1茶匙 做法 把朱古力板o拍成小塊,放在大碗待用。 用煲把whipping cream及牛油慢火煮溶,一滾就可以熄火。 逐漸倒(2)的液體入朱古力碗,邊倒邊慢慢攪拌,務求把兩者完全融和。用少少沸水坐熱著大碗來攪會事半功倍。如想加味,可以滴少許白蘭地或橙皮入完全溶化的朱古力液中。 把(3)放入雪櫃冷卻二小時,凝固至可以搓的硬度。 戴好手套∕膠袋,用匙羹「不」出所需大小,搓成圓球。 把朱古力波掉進盛了可可粉的碗仔中,拿起碗仔瑯瑯瑯.... 直至可可粉黐滿朱古力波表面為止。 把做好的再放入雪櫃,雪至完全變硬為止,即成。 注意 Truffle的味道全靠原材料,所以盡可能都用靚野。(新鮮Truffle 拍得住Royce的生朱古力架!) 香港天氣又熱又潮濕,盛載待用∕待雪藏的朱古力的器皿,最好用冰鎮。 Truffle 最好在兩天內吃完,要冷藏;如想保存得好些,可以在表面coat一層朱古力。 時間 煮朱古力-15mins 雪凍 - 2 hrs 搓 - 30mins 內

2006

Inside the Marketing Mind | Marketing and self promotion ideas and tips: The potent power of proposals

by nothingless & 2 others
"For a lot of folks, writing a proposal is often wrought with angst. Where to start? What to include? Don’t sweat it. You’ve come to the right place. I’m going to walk you through the process so you’ll be whipping out potent proposals that close the big deals."

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2005

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