Facebook announced today that they are now accepting OpenID logins. This means that users of OpenID services like Google, Hotmail and Yahoo will automatically be signed into Facebook if they choose. While this doesn’t really have an earth shattering effect on either side, it does highlight some interesting new technologies: identity federations.

Identity Federations are organizations that agree to share identity between each other. In this case, Facebook is accepting identities from Google and the other providers. This allows the user not to manage so many login id’s and get to use single sign-on. As the OpenID gets more and more adoption, it will be easier to only have a single login for many sites.

Not an earth shattering change for 99% of users, but since I work with identity federation technology, I found it exciting and a great way to showcase technology.

If you want to link accounts between Facebook and one of the identity providers, you go to your accounts settings. Below you will find a new category for “Linked Accounts”, simply add the account type you want and it will ask you to confirm. That’s it! If you are already logging into Google and navigate to Facebook, it will automatically log you in.

The New York Times ran an article today about taking photos of pets. Although primarily aimed at photographers using an SLR, it has some specific advice for point-and-shoot cameras as well. The article is a Q&A with Li Ward of Fat Orange Cat Studios.

Toronto is a multicultural city. I remember reading a few years ago that by 2010 the “minority” groups that make up the population will actually total more than 50% of the city by 2010 – that’s just next year. The Toronto Star produced a map (pdf) that shows the concentration in ethnic groups and where they live. The full article gives more detail as to how this has been shifting over the last few years. The article based much of it’s work from “Evolution of Ethnic Enclaves in the Toronto Metropolitan Area” soon to be published in The Canadian Geographer.

My proximity to the Korean Grill House, Oja and Little Korea has me craving a lot of Korean food at home. For a while I’ve been getting recipes online and making them on my own, however I just discovered a great website with both recipes and videos. Called Maangchi, it’s made by a Toronto ex-pat who now lives in New York. Her a great list of recipes of home-style Korean dishes.

Her recipe for Bibimbap is below, I used a variation of it in the picture above.

Bibimbap from Maangchi on Vimeo.

This friday was the grand opening of the new MBCo location. A great place for a gourmet, culinary sandwich (chicken and brie pictured). The new location is bright and airy. Anchored near the “five theives” it should do well. It’s open on Victoria Day!

The perfect omlette is nice and fluffy, and not overcooked on one side. My way of doing the omlette requires no flipping! Instead, use that “broiler” function on  your oven that you never use. Be sure to move the racks in the oven as close as possible, leaving enough room for your omlette pan. Yes, this means you have to have an omlette pan without oven-melting plastic handles.

• 3 large eggs
• Soft white cheddar
• Ham, green onion, tomatos

1. Whip the eggs together using a whisk, not a fork. This makes it easier to get a light, fluffy omlette. Don’t overwhisk the eggs! I add just a touch of milk after whisking and gently fold in.
2. Turn the oven onto “broil” mode at a high heat setting (400F).
3. Turn the stove up to medium high, and melt a small pad of butter.
4. Pour in the eggs and let them form curds on the bottom. Once soft curds are formed, genlty push into the middle of the pan and let uncooked egg move to the sides. Repeat until most of the egg is cooked (usually when it’s hard to pour uncooked egg to the sides).
5. Layer your toppings on top of the pan, then put under the broiler until cooked (usually only a few minutes)
6. Enjoy!

Danger Mouse, one half of the group Gnarles Barkley, was going to release a new album titled “Dark Night of the Soul”. However disagreements with his record label had prompted him to release only a blank CDR, but complete with liner notes, a book and case will be sold. The case will be labeled “For Legal Reasons, enclosed CD-R contains no music. Use it as you will.”

In the meantime, the complete album can be heard at NPR, who is broadcasting the album as a stream. It’s currently the most popular content on their website. A good use of public broadcasting, if you ask me. Check it out at NPR’s website.

Yesterday was a perfect day to check out Caren’s back patio. With the cooler afternoon wind, the secluded patio offered us a respite from the gusts but still a nice outdoor patio scene. Caren’s is a small wine and cheese bar on the west part of Cumberland. The patio is nice and comfortable, and each table was decorated with nice, bright pillows and fabric giving a little life to the wood deck decor.

Caren’s offered a great wine selection (we had the Masi Ripasso) and a large selection of cheeses. The selection was a bit too big, so we chose the chef’s recommendation and were presented with three generous portions. The menu suggests wine pairings for each cheese platter.Caren’s also offers a full menu that can be taken advantage of.

Caren’s Wine and Cheese Bar
158 Cumberland St.
Toronto, ON
416.962.5158

Anyone on Rogers Extreme has had access to Flickr Pro for free. Recently Rogers has decided to drop this benefit (while at the same time, raising prices for all internet accounts – and cable, and mobile). So if you have been benefitting from free Flickr Pro, be sure to renew your subscription directly so that you do not lose the service.

I tried this Ruffino Riserva Ducale Chianti Classico Riserva 2005 last night – a gift from a friend. It was a nice, good chaniti. Here’s how the LCBO describes it:

Bright ruby colour; dried cherry fruit, cinnamon spice, leather and floral notes on the nose; dry, medium to full bodied, dried cherry, earthy/mushroom and plum flavours with firm, chalky tannins and a a long spicy finish.