Tuesday, June 27, 2017

Upscale Food and Gear Bring Campsite Cooking Out of the Wild

As an avid camper, I appreciate the effort and cuisine but I'd rather spend my time hiking or biking. 
NYT > Home Page Upscale Food and Gear Bring Campsite Cooking Out of the Wild

The chefs John Griffiths and Leslie Peng, who are married, like to car-camp and backpack. They recently put out a spread on a fire at a campsite near Wrights Lake in the Sierras. Jim Wilson/The New York Times

Barbara Hodgin, who was once president of the Pacific Crest Trail Association, is old enough to remember a time when, if you asked a backpacker what was for dinner, the standard answer was either "brown in a cup" or "green in a cup." A clever hack for trail pad thai was an envelope of unsweetened lime Kool-Aid.

Now, distance backpackers pour French-press coffee into $60 double-walled titanium cups and make beer on the trail from concentrate fizzed up with citric acid and potassium bicarbonate. Car campers tuck chorizo, kale and sweet potatoes into custom hobo packs, and simmer cumin-scented breakfast shakshuka in camp kitchens that come assembled with sinks and paper-towel holders.

And if your phone dies while you are enjoying the wilderness, a tiny stove fed with twigs can convert that heat to electricity and charge it.

With visits to national parks setting records for three years in a row, and the rise of both culinary skills and the drive to document every meal on social media, the nation's campsite cooking has taken a quantum leap.

"Why not make the food every bit as good as the views you are seeing?" asked Elaine Johnson, the senior food editor and resident camping expert at Sunset magazine, which first took on the subject of camp cooking in 1901 with a report from the High Sierra on how to make grouse stew and hash balls from canned corned beef and potato flakes.

Ms. Peng and Mr. Griffiths tending to the vegetables. Jim Wilson/The New York Times

"We're in a golden age of camp cooking, with food that's fresh, inventive and a cut above, both in flavor and in style," said Ms. Johnson, a veteran camper who is newly enamored of camp cafés au lait made with a battery-powered milk frother.

Instagram, Pinterest and the unexpected popularity of the van-life movement have raised expectations, so camp food has become better, she said. Gear is prettier, too. "All the different choices you can get now make cooking outdoors a lot easier as well as more beautiful," she said.

Hyper-cold coolers that can cost more than $300 and are so efficient that river rafters can enjoy fresh chicken 10 days into a trip are hot sellers in the $19 billion outdoor and camping market, according to a study by the global information company NPD Group.

At REI, the Seattle-based outdoor-gear retailer, sales of cast-iron skillets are up 57 percent in the last year. Mini-skillets big enough to cook only one egg or a personal brownie are particularly popular, said Megan Behrbaum, a company spokeswoman.

The number of camp cooks is growing, too. A million more American households have headed into the woods every year since 2014, according to a survey by the research company Nielsen Scarborough, and an estimated 13 million plan to camp more often in 2017 than they did last year.

Customers browse the cooking gear for campers at an REI store in New York. Justin Gilliland/The New York Times

Many of them are sophisticated eaters looking to nail a great meal in a remote setting.

"People who are part of the foodie movement want to carry that onto the trail," said Inga Aksamit, a distance backpacker who lives in Sonoma County, Calif., and wrote the new book "The Hungry Spork: A Long Distance Hiker's Guide to Meal Planning."

She is one of more than 10 million Americans who backpack, many of them relying on spreadsheets, grids and calorie charts to plan a trip's worth of meals light enough to carry on their backs but nutritionally dense enough to provide sufficient fuel to keep hiking.

The classic hard-core ultralight backpacker may chop off the handle of a spoon to save a few grams, or eat instant coffee instead of wasting time and fuel boiling water. But for others who carry supper on their backs, food quality outweighs ounce-counting.

"I see a lot of hikers who are very reluctant to give up good food as they go into the outdoors," Ms. Aksamit said.

One of them is Leslie Peng, 35, who brings the same approach to her backpacking menu that she does to her job as the chef de cuisine at the Slanted Door in San Francisco. She and her husband, John Griffiths, 38, who is also a chef, both car-camp and backpack. The culinary approach to each is different.

Cooking systems offered at an REI store in New York that allow campers to make sophisticated meals on backpacking trips.

Justin Gilliland, via The New York Times

During a recent overnight car trip to a campsite not far from Lake Tahoe, they brought a bottle of Bandol rosé, two flatiron steaks, some English peas, farro and maitake mushrooms. Just to keep warm, they tucked in a flask of plum brandy a friend's uncle had made.

Their menu for backpacking trips, like the one they are about to take outside Nagano, Japan, is built on resealable silicone bags filled with dried food they will reconstitute with boiling water from a small, fuel-efficient stove.

The base of their one-bag supper might be rice noodles or broken jasmine rice seasoned with custom spice blends and maybe some Happy Chicken Chinese bouillon, whose taste reminds Ms. Peng of her childhood. They'll add bits of salami or nori or some crunchy dried Japanese snacks, like the sweet, salty dried shrimp she has been partial to lately.

When it's time to eat, they pour in the boiling water, seal the bag, then tuck it into a coat or a beanie to keep things hot.

"The key is to really break things up into the smallest pieces as you can," she said. "You can't hope to have perfect long noodles backpacking. The best you can hope for is a close approximation at the end."

Laura Ohm and her husband, Fred Lifton, of Portland, Ore., are known for their backpacking Bolognese sauce. It's made from reconstituted tomato leather and grass-fed beef that they mix with bread crumbs before they dehydrate it. Thomas Patterson for The New York Times

The point is to avoid packaged freeze-dried food. "It's offensive, a lot of the backpacking food that we've eaten," she said. "Sometimes it literally tastes like melted plastic."

But the $300 million freeze-dried food market is getting something of a reboot, too, with more global flavors and individual ingredients available online. Legacy outdoor companies like Patagonia are selling food now, as are upstart outfits like Good to-Go, a Maine company that Jennifer Scism, 52, a chef and former partner at the acclaimed New York restaurant Annisa, started in 2014.

Her dehydrated versions of gluten-free penne with marinara sauce and Thai curry sell for $12.50 for two servings. She bagged 196 meals the first year. This month alone, her company has packaged 45,000.

Plenty of people are dehydrating their own food, creating recipes that are far more delicious than what campers used to eat.

Laura Ohm of Portland, Ore., and her husband, Fred Lifton, are known for their backpacking Bolognese sauce made from reconstituted tomato leather and grass-fed beef that they mix with bread crumbs before they dehydrate it. (It's a trick pioneered by Glenn McAllister, who calls himself the Backpacking Chef and whose techniques for making potato bark and other dehydrated foods remain the gold standard for many trail cooks.)

Labeling a packet of lamb Bolognese for use on the trail.

Thomas Patterson for The New York Times

Although rehydrated Bolognese might not sound appealing, a meal that might taste just O.K. at home tastes great after a day of hiking, said Ms. Ohm, 45.

Dehydrated meat is not what many cooks envision when they head to the woods. They want a smoke-kissed meal cooked over a campfire in a cast-iron pot.

"That's camp cooking for the visual, digital world," said Anna Brones, 33, who along with Brendan Leonard, 38, wrote "Best Served Wild: Real Food for Real Adventures," to be published in August. "There is this tendency to show outdoor cooking as something with an enormous Dutch oven and a big cast-iron pan and some big piece of meat."

Their approach is lighter and simpler, both in recipes and equipment. They are fans of the old-school two-burner Coleman stove, which allows them to make a good meal in places that don't allow fires and offers the flexibility to prepare chilaquiles for breakfast; hot, fresh flatbread for lunch; and spicy dal with red lentils, kale and fresh ginger for dinner.

"There really is this sense of accomplishment you feel to pull off a really good meal in a small, simple camp kitchen," she said. "It's just simple, good food that tastes so much better outdoors."

Ms. Ohm with a Bolognese made with local grass-fed beef, house-grown tomatoes, locally foraged chanterelles and homemade sauce. Thomas Patterson for The New York Times

Then again, perhaps not so simple. Ms. Brones brings a hand grinder and coffee beans, along with a titanium French press.

She is part of a revolution in camp coffee, said J. J. Jameson, 56, a senior instructor for REI Outdoor School, who took his first backpacking trip when he was 17. Last year, he and REI's other instructors taught 350,000 people how to do things outdoors, including cook.

"We've gone from logs on the fire and one skillet and cowboy coffee to much more elaborate cooking styles," he said.

Campers are demanding better coffee and drinking more of it, filling 20-ounce insulated mugs. "One person might dump the whole pot into their mug," he said. "That has become a thing that didn't used to be a thing."

Still, there are some corners of the woods where old-fashioned camp cooking remains the gold standard. At Chewonki, a 100-year-old outdoor education camp in Wiscasset, Me., Greg Shute has been teaching children how to bake cakes in reflector ovens and pack a proper wanigan (a gear box designed to fit in a canoe) for 33 years.

Mr. Shute, 57, still makes old-fashioned coffee by adding loose grounds to a pot of water over a campfire. And "as simple as it sounds, one of our favorite meals in the backcountry remains a big pot of mac and cheese," he said.

What matters is not what's in the pot, but the process.

"All of our meals are shared, from gathering the wood to problem-solving to joining together to eat together around the fire," he said. "That meal really connects you to a place, which is meaningful. That is why you are in the woods."

Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Correction: June 26, 2017

An earlier version of this article and an accompanying picture caption misstated the given name of the chef de cuisine at the Slanted Door. She is Leslie Peng, not Lisa.




https://www.nytimes.com/2017/06/26/dining/camping-food-cooking-technology.html?partner=rss&emc=rss

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Thursday, June 22, 2017

How to unlock your iPhone on Verizon, AT&T, Sprint, T-Mobile, and Virgin Mobile

Macworld How to unlock your iPhone on Verizon, AT&T, Sprint, T-Mobile, and Virgin Mobile

The days of being tied to a single carrier with a locked phone for months on end are all but over. Where we once were forced into 24-month contracts with devices that were useless on any other network, nowadays your wireless carrier must unlock your phone if you request it.

Seriously, they do. It's actually a law. The Unlocking Consumer Choice and Wireless Competition Act makes it so any phone purchased after 2015 will work with any carrier, so your provider can't keep your phone tied to their network because they feel like it. However, there are some terms and conditions that you'll need to follow before you can pop another SIM into your phone, and of course they vary by carrier.

General requirements

Before you can hook up your phone to a new network, you need to meet a series of requirements. First and foremost, it needs to be a legitimate device. That means it can't have been reported as lost or stolen, or associated with any sort of illegal activity. Then your account will need to be free of any financial obligations. If you accepted a contract in exchange for a subsidized up-front cost, you'll have to either wait until your contract is up (usually 24 months), or if you bought your phone on a payment plan you'll need to pay the balance.

Additionally, most carriers require accounts to have been active for a certain number of days before they will allow devices to be unlocked. For T-Mobile it's 40 days, Sprint 50 days, and AT&T is the longest at 60 days. Verizon doesn't have a minimum time. And you might need to factory reset your phone before the new network can be recognized, so make sure you're backed up. Beyond that, the process varies slightly for each carrier:

Verizon

20151028 verizon logo gift bags 100624636 orig Stephen Lawson

Verizon's unlocking policy is surprisingly consumer friendly.

Surprisingly, Verizon has the friendliest unlocking policy for LTE phones. Whether you purchased your iPhone from an Apple Store or a Verizon shop, Big Red states that it does not lock any 4G LTE devices, so no code is needed to open up your iPhone for use with another carrier. If you want to move to a new network, simply cancel your service and start a new plan with the carrier of your choice.

AT&T

Sign at AT&T's flagship San Francisco store Stephen Lawson

The unlocking process at AT&T is the most complicated of the four major carriers.

If you're an AT&T customer, the process is slightly more complicated than the other carriers. iPhones bought from the company will still be locked to AT&T's network, so bringing it to another carrier isn't as simple as popping out the SIM. The first step is to submit a request to the carrier to find out whether it's eligible to be unlocked. To do that, log into your account, choose the device you want to unlock, select "Unlock phone or tablet to work with another wireless provider," and follow the prompts. If you can't get into your account for some reason, you can use the company's Device unlock portal to verify the phone's eligibility.

Once you submit the request, you'll get a confirmation email with an unlock request number. Follow the link in the email to confirm the request. If the device is deemed eligible after the two-day review period, you'll then be able to pop out the old SIM and insert the new one. 

T-Mobile

tmobile sim Martyn Williams

T-Mobile may be the un-carrier, but you'll still have to call them up to unlock your iPhone.

Unlocking an iPhone bought through T-Mobile isn't too difficult. Basically, you'll need to call customer service at (877) 746-0909 to get the Mobile Device Unlock code for your phone. You'll find out in two days if it's eligible, and if it is, you'll receive an email with an unlock code. Follow the instructions, pop out your SIM, and you'll be ready to switch networks.

Sprint

If you have an iPhone from Sprint that fulfills all the criteria in the General requirements section above, it's likely unlocked already. Sprint states that it will automatically unlock phones as soon as they're eligible, so you should be able to insert a new SIM and start using it with your new carrier immediately. If that doesn't work, or if you haven't met all the requirements, you can call customer service at (888) 211-4727 and they'll be able to help.

Virgin Mobile

virgin mobile Virgin Mobile

Virgin Mobile's new Inner Circle phones can be unlocked without a problem.

Virgin Mobile just became an iPhone-only carrier, so if you're tempted to sign up for the new Inner Circle plan at an Apple Store, the phone you get won't be locked to their network (which is really Sprint's in disguise). That means you can take it to any carrier as long as the criteria above is met. However, if you buy the same phone at virginmobileusa.com, it will be locked "for fraud-prevention reasons." But spokesperson Justin Scott said that Virgin will unlock any new iPhone if a customer calls customer service at (888) 322-1122.

Existing Virgin Mobile customers won't get the same benefit. Any device that was purchased under a previous plan will need to have been active for 12 months before Virgin will unlock it. Once it has, you can give customer service a call and they'll take care of it for you.

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http://www.macworld.com/article/3201885/apple-phone/unlock-your-iphone-verizon-att-sprint-t-mobile-virgin-mobile.html#tk.rss_all

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Wednesday, June 21, 2017

How More Motorcycles On The Roads Benefits Everyone

I take exception to a couple of bits but agree with most of it. 
RideApart - Recent Articles How More Motorcycles On The Roads Benefits Everyone

I live in Los Angeles, where out of control congestion and traffic is just an accepted–albeit massively inconvenient–part of daily life. In 2015 residents of the greater L.A. area spent an average of 81 hours in traffic. According to a fairly recent L.A. Times poll, SoCal residents ranked traffic as their top concern, even over personal safety and housing costs. Because lane-splitting is legal in CA–as it is almost everywhere else on the planet outside the US–riding a motorcycle in a major CA city that's clogged up with traffic can save you literally hundreds of hours per year. Not only are motorcycles cheaper to buy, maintain, insure, and purchase gas for than cars, but if roughly a tenth of the population began traveling primarily via scoot, the resulting decrease in traffic and congestion would be astounding. That's according to a recent study out of Belgium that looked at how commuting via motorcycle could reduce traffic congestion.

The Belgian consultancy Transport and Mobility in Leuven, Belgium, conducted a 2012 study that reported that if just 10% of all private automobiles were replaced by motorcycles or scooters that congestion would drop by a substantial and noticeable 40%. A 25% shift from four wheels to two would reportedly result in the elimination of congestion in its entirety. This study was conducted on a stretch of highway between Brussels and Leuven and showed an enormous impact on congestion. That said, those conducting this study acknowledge that gridlock is due to a myriad of factors that are unique to specific areas. This means that their results may not apply universally, though this study nonetheless speaks volumes as to a clear benefit in reduction of traffic.

Want to fix this? Get a bike!

While the existence of traffic on one hand is theoretically a good thing, as far as traffic means lots of people have jobs to get to and places to be where they are earning or spending money, there is a financial cost brought on by gridlock. It affects freight and deliveries arriving on time and effects the number of deliveries they can make per day, it impedes overall productivity, and it costs money via time spent sitting in traffic. There's also an affect on businesses in high-traffic locations. Ever considered going to a restaurant or bar near a sports stadium or arena on a gameday? Really? Why not?

There are quite a few additional reasons why people making the switch from cars to motorcycles benefits the road-going public as a whole. Wear and tear on roads would lessen since motorcycles weigh a considerably less than the four-wheeled contraptions they share the road with (Well, most of them anyway. -Ed.). With regulations in place like the strict Euro-4 emissions laws, pollution caused by private vehicles commuting would go down, especially when combined with the laws we see popping up in places like Paris where older motorcycles are being banned from use on public-roads. The same Belgian study claims that parking would become 20% more abundant as well if a 10% shift occurred.

Lane splitting explained

Car insurance would also go down for most drivers. Motorcycle insurance isn't only cheaper than car insurance because motorcycles are themselves cheaper, but also because cars are much larger vehicles capable of doing much more damage when they crash into something. When you pay for your car insurance you're paying for more than just your vehicle, you're also paying a little more for all the less-than stellar drivers on the roads who are frequently colliding with things. Fewer cars mean fewer colliders, which presumably means cheaper insurance, (though I'm by no means an expert on this so there may be factors I'm failing to consider).

While researching this article and reviewing several studies and polls related to congestion and traffic, words like "miserable and tremendously annoying" came up almost everywhere I happened to be looking. This brings us to the last factor that's arguably one of the most important, i.e. riding a motorcycle is plain fun. Commuting can go from an unpleasant necessary evil to a truly enjoyable experience that manages to cram some adventure and recreation into your daily routine.

Riding a motorcycle for a lot of people is one of the best parts of their life, if it can at the same time be practical, economical, and beneficial to society than that's even better. While we can't say what the exact effect would be in major US cities without more research, we can pretty confidently assume that a larger minority of riders would mean a noticeable decrease in the universally dreaded gridlock that millions of Americans experience everyday.




https://rideapart.com/articles/motorcycles-roads-benefits-everyone

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Tuesday, June 20, 2017

The Ideal Lemon Bar: A Fierce Filling and a Strong Supporting Crust

NYT > Home Page The Ideal Lemon Bar: A Fierce Filling and a Strong Supporting Crust

When the pastry chef Shuna Lydon was preparing for the opening of Bouchon, the chef Thomas Keller's supposedly casual and impossibly perfect French bistro in Napa Valley, her boss told her it would be the hardest thing she'd ever done — more difficult than her work creating desserts like white truffle egg creams at French Laundry.

"He said, 'You can do whatever crazy thing you want at French Laundry,'" she recalled. "'No one will know what it's supposed to taste like. But everyone has an idea about what lemon tart is supposed to taste like.'"

Lemon bars are the home cook's rendering of lemon tart, with a pressed-in crust and a simplified filling. But the desserts have the same appeal. Both pay homage to the lemon in the same way a piece of sushi pays homage to the fish: The other elements are there only to set off one perfect ingredient. The sugar balances the lemon's tartness, the butter smooths its acidic edges, and the flour mellows its intensity.

For people who are mad for lemon desserts, like me, no lemon bar is truly bad. But some are better than others: the ones with golden-brown crusts, the ones with just the right proportion of soft filling to crunchy base, the ones with creamy fillings that taste brightly of fresh lemon. Like Beyoncé and her backup dancers, the fierce, attention-grabbing filling should be supported by a crust that performs strongly on its own — and also does a brilliant job of making the star look good.

Adding a handful of sweetened coconut to the crust helps keep it moist and crumbly. Rikki Snyder for The New York Times

In many traditional recipes, the filling is a thick lemon curd, a slow-cooked spread of eggs, lemons and butter. In other recipes, the filling is more like a custard, simply blended, poured onto a hot crust and baked.

I've made lemon bars both ways, and hoped to prove my suspicion: that in this case, the easiest route is also the best. (Let's call it kitchen wisdom, not confirmation bias.)

I set out to forge a single recipe that could stand out at a picnic or potluck, and also sweep confidently into a dinner party in tart form.

Lemon bars belong to the family of bar cookies: Along with brownies, pumpkin bars and dream bars, they are distinctly American sweets. Tarte au citron is one of the defining French desserts, and there are hardly any recipes more British than shortbread and lemon curd. Lemon chess pie, beloved in the South, has a similar flavor profile.

Every lemon bar filling is an attempt to transform lemon juice and sugar from liquid and grit into a unified, creamy fluff. Rikki Snyder for The New York Times

But lemon bars have a thick bottom layer, between a pie crust and a cookie, that makes it possible to pick them up and eat them with fingers instead of a fork — a very American quality. The challenge for me, as for Ms. Lydon, is that everyone already seems to have a favorite recipe.

Lucy's Lemon Squares have built a substantial fan base since 1969, when the recipe was first published in "The Peanuts Cook Book." It is a basic and excellent recipe — and tart, like Lucy Van Pelt, the character for whom it's named. Baking blogs frequently rework the standard lemon bar with buzzy variations like cardamom crusts and Meyer lemon fillings (though Meyer lemons actually make dull lemon bars because they are so low in acidity).

And generations of bakers have been influenced by the changing versions in classic references like Junior League cookbooks and "Joy of Cooking," which started out very plain but, over the decades, adopted new ingredients like double-acting baking powder and sweetened flaked coconut.

Those fluffy white shavings are pretty, and they are the basis for canonical American desserts like coconut cream pie and German chocolate cake. But they also usually contain preservatives like propylene glycol and sulfites. Since I have an embarrassing number of half-empty bags of dried unsweetened coconut in the pantry, I took a stab at making my own all-natural version. Just stirring the shreds together with sugar failed, but a quick simmer in sugar syrup was a howling success.

The dessert pays homage to the lemon in the way sushi pays homage to the fish: The other elements are there just to set off one perfect ingredient. Rikki Snyder for The New York Times

Coconut turned out to be the booster that lifts these lemon bars above the pack. A handful of sweetened coconut added to the crust gives it just the right fattiness to set off the sharp lemon, and helps keep the crust moist and crumbly. It allowed me to reduce the sugar in the crust to a mere quarter of a cup. And it accomplishes all this without adding any noticeable flavor of coconut.

Every lemon bar filling is an attempt to transform lemon juice and sugar from liquid and grit into a unified, creamy fluff. To do this, some cooks simmer the ingredients together, which changes their flavors; others add thickeners like egg yolk, flour and cornstarch that can make filling dense and stiff. Baking powder is an uncommon addition but a fantastically effective one. Since baking powder is mostly baking soda (which reacts with the acidity of lemon) and cornstarch (which acts as a thickener), it is a multitasking ingredient here. Its leavening action puffs the filling, as it would puff a cake batter, adding air and softness.

The other thing to consider is a matter of personal taste: how thick you like the layers to be.

Like most pastry chefs, Ms. Lydon is precise about many things, including crust-to-filling ratios. Her preferred composition for a lemon bar, she said, is 1 to 1.7 — not quite the Golden Ratio, but unnervingly close.

And she has a very specific vision for what perfectly baked items like pie crust, shortbread and cookies ought to look like: G.B.D., or Golden Brown Deliciousness. A browned crust, she said, shows that the flour and butter are cooked as they should be; a whitish crust, with undercooked ingredients, will have a raw taste and often a pasty texture.

"It's the first thing you have to learn as a baker," she said. "To know G.B.D. when you see it."

Recipe: Best Lemon Bars

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https://www.nytimes.com/2017/06/19/dining/lemon-bars-recipe-video.html?partner=rss&emc=rss

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Thursday, June 1, 2017

Apple's new online guide will help you make the most of your iPhone camera

Techradar - All the latest technology news Apple's new online guide will help you make the most of your iPhone camera

Apple is exceptionally proud of the iPhone 7's camera – it's a feature that's consistently called up across its TV and physical adverts. 

If you've ever stood before one of those towering 'shot on iPhone 7' posters wondering why your iPhone isn't bringing out your inner Annie Leibovitz, Apple has created a website to let you know that it's definitely you and not the phone. 

Unsurprisingly, getting a great shot on the iPhone isn't simply a matter of pointing and clicking the capture button and the website has a collection of 16 videos, each around 30 seconds long, which go into the finer points of using the iPhone's camera. 

Picture perfect

The tutorials lay out how adjusting exposure, changing focus and the iPhone's different modes can help you capture everything from a great close up to an Instagram-worthy sunset. There are also more basic and general tips on being creative with angles and editing.

At this point many people use their smartphone as their primary camera and although this is an unusually involved move from Apple, it's an undeniably helpful one, even if it does feel slightly like Apple has been watching people use its phone in the way someone might watch their technologically-inept relative Google for Google before deciding enough is enough and stepping in with a sigh.

Whether or not Apple will add any more tutorials either related to the iPhone's camera or some of its other hidden features as time goes on isn't clear but we're sure Apple users would be appreciative. 




http://feedproxy.google.com/~r/techradar/allnews/~3/ICbLR-ekb7w/apples-new-online-guide-will-help-you-make-the-most-of-your-iphone-camera

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