Other

International Business Machines Corporation

Stephen Laufer

Michael Edward Alexander

Zygmunt A Lozinski

Craig Anthony Farrell

Peter Guglielmino

Michael William Clanton

Fabien P Lanne

Yusuf Mirza

Fabien Lanne

Allocating streaming content on a hybrid network can include searching for streaming content broadcast via broadcast signals over a broadcast network as a communications device is receiving the streaming content via a cellular network. Responsive to identifying, based on the searching, a within-range broadcast source broadcasting the streaming content via broadcast signals, the communications device can begin receiving the streaming content via the broadcast signals over the broadcast network and cease receiving the streaming content via the cellular network.

Allocating streaming content on a hybrid network

A processor retrieves alarm data associated with an operation support system. A processor filters the alarm data. A processor groups the filtered alarm data. A processor extracts cross-domain node and port information for the grouped alarm data. A processor generates a cross-domain topology of the operation support system based on the extracted cross-domain node and port information.

Cross domain topology from machine learning

A process for preparing potato chips, shoestring potatoes and other tuber chips in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato or other tuber to produce a plurality of slices or strips of the desired configuration, heating the slices or strips to a temperature and for a period of time sufficient to remove from about fifty to eighty percent of the moisture therefrom, and microwave heating the slices or strips to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried products. The slices or strips can be subjected to a second microwaving step at a reduced power level to reduce the moisture content of the product for a longer shelf life.

Process for preparing low fat potato chips and shoestring potatoes

A process for preparing potato chips, shoestring potatoes and other tuber chips in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato or other tuber to produce a plurality of slices or strips of the desired configuration, heating the slices or strips to a temperature and for a period of time sufficient to remove from about fifty to eighty percent of the moisture thereform, and microwave heating the slices or strips to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried products. The slices or strips can be subjected to a second microwaving step at a reduced power level to reduce the moisture content of the product for a longer shelf life.

A process for preparing potato chips and shoestring potatoes in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato to produce a plurality of potato slices or strips of the desired configuration and microwave heating the slices or strips for a period of about six to nine minutes to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried potato chips or shoestring potatoes. The potato slices or strips can be steamed or baked prior to microwave heating to reduce the microwave heating time and can be subjected to a second microwave heating step to reduce the moisture content therein for a longer shelf life.

Process for preparing low fat potato chips

A process for preparing potato chips and shoestring potatoes in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato to produce a plurality of potato slices or strips of the desired configuration and microwave heating the slices or strips for a period of about six to nine minutes to produce a product having substantially the same flavor, color and crispness as deep-fried potato chips or shoestring potatoes. The potato slices or strips can be steamed or baked prior to microwave heating to reduce the microwave heating time by about fifty percent.

Growing community of inventors

Los Angeles, CA, United States of America

Stephen Laufer