razor edge

I have learned that the kitchen knife is the chef's most valuable piece of equipment. Nothing beats the ecstacy of slicing through a tomato cleanly with very little effort.

Ironically, a sharp knife is safer than that of a dull knife. Cuts are precise and deliberate, liberating one form an accidental slip of the blade.

Knives have to be sharp. Proper periodic maintenance ensures that the blades are aligned and even, and that they will be able to the job most efficiently.

Follow these steps to attain a sharp razor edge:

Step 1: Soak whetstone for 10-15 minutes in water to absorb the moisture.

Step 2: Lay whetstone on stable flat surface. It is preferable to lay on a tea towel, then on top of prep table

step 3: grasp the handle with one hand, with the thumb on one side of the blade at the heel. Level the blade at a 20 degree angle against the whetstone, with the heel at the nearest edge of the stone

step 4: with medium even pressure, draw the knife towards you , with the knife edge against the stone. To obtain a more razor like edge, with the other hand press on the tip of the knife as you draw the knife

step 5: repeat by flipping the knife to the other side of the blade.

step 6: continue doing this until a sharp edge is attained. One way to test if it has attained an ideal sharpness is to slice through an onion. It should be effortless

I have also noticed that paring knives can be sharpened when peeling or cutting tomatoes. But it would take several kilos before a noticeable difference appears. Usually handy when handling large parties.

Keep in mind, knives the chef's best friend. Invest in good quality knives. Store them properly. A sharpening steel keeps the edge even.

razor edge

I have learned that the kitchen knife is the chef's most valuable piece of equipment. Nothing beats the ecstacy of slicing through a tomato cleanly with very little effort.

Ironically, a sharp knife is safer than that of a dull knife. Cuts are precise and deliberate, liberating one form an accidental slip of the blade.

Knives have to be sharp. Proper periodic maintenance ensures that the blades are aligned and even, and that they will be able to the job most efficiently.

Follow these steps to attain a sharp razor edge:

Step 1: Soak whetstone for 10-15 minutes in water to absorb the moisture.

Step 2: Lay whetstone on stable flat surface. It is preferable to lay on a tea towel, then on top of prep table

step 3: grasp the handle with one hand, with the thumb on one side of the blade at the heel. Level the blade at a 20 degree angle against the whetstone, with the heel at the nearest edge of the stone

step 4: with medium even pressure, draw the knife towards you , with the knife edge against the stone. To obtain a more razor like edge, with the other hand press on the tip of the knife as you draw the knife

step 5: repeat by flipping the knife to the other side of the blade.

step 6: continue doing this until a sharp edge is attained. One way to test if it has attained an ideal sharpness is to slice through an onion. It should be effortless

I have also noticed that paring knives can be sharpened when peeling or cutting tomatoes. But it would take several kilos before a noticeable difference appears. Usually handy when handling large parties.

Keep in mind, knives the chef's best friend. Invest in good quality knives. Store them properly. A sharpening steel keeps the edge even.

chiller

Finally...the technicians started work on the chiller on at 6am this morning. but uncoordinated efforts stretched out the whole procedure to finish at 3PM.
This is the problem they found. Freon in the cooling system was undercharged, and that the flow of the refrigerant was hindered by the filter. The original System was a closed circuit configuration, so diagnosing the problem took some time. The tech had to blowtorch the pipes apart and put in an access valve to pump in the new freon. Mind you, this operation rendered the fridge useless as the ambient temperature was in the mid 20s.
The filter to be replaced is a big sausage of copper tubing (see photo). the replacement was half the size, and according to the tech, more efficient. So they placed in the new filter, cleaned out the compressor, and recharged the system with fresh freon. The gauges at 15Psi indicated that the system had no known leaks.
Progress was found after a 3 hour observation period. The temperature went down to ten degrees. I asked if it was possible to go down to five. Tech says not possible since it would be taxing on the compressor. Good enough. The ambient temperature stayed at 8 degrees. Cool.
Now we would be observing the fridge for the next few days to see if it will keep our sauces and veggies in servicable condition. We wouldn't want to serve little microbial villages to the guests, lest it was the end of the world.
tech from Besterm Technologies were very helpful and explained to me in idiot terms how these fridges work. It would be great if their service was consistent.

chiller

Finally...the technicians started work on the chiller on at 6am this morning. but uncoordinated efforts stretched out the whole procedure to finish at 3PM.
This is the problem they found. Freon in the cooling system was undercharged, and that the flow of the refrigerant was hindered by the filter. The original System was a closed circuit configuration, so diagnosing the problem took some time. The tech had to blowtorch the pipes apart and put in an access valve to pump in the new freon. Mind you, this operation rendered the fridge useless as the ambient temperature was in the mid 20s.
The filter to be replaced is a big sausage of copper tubing (see photo). the replacement was half the size, and according to the tech, more efficient. So they placed in the new filter, cleaned out the compressor, and recharged the system with fresh freon. The gauges at 15Psi indicated that the system had no known leaks.
Progress was found after a 3 hour observation period. The temperature went down to ten degrees. I asked if it was possible to go down to five. Tech says not possible since it would be taxing on the compressor. Good enough. The ambient temperature stayed at 8 degrees. Cool.
Now we would be observing the fridge for the next few days to see if it will keep our sauces and veggies in servicable condition. We wouldn't want to serve little microbial villages to the guests, lest it was the end of the world.
tech from Besterm Technologies were very helpful and explained to me in idiot terms how these fridges work. It would be great if their service was consistent.

Lousy restaurant POS

We use the POS system provided by Future Logic for our restaurant operations. For somebody who has used MICROS POS SYSTEMS for several years, Future Logic seems a step backward.
For its basic functions, one can not really expect much. Touch screen, department printers, cash drawer for the hardware. The software, iSys, is not the best. though it has table settings, menu and access interfaces, the POS System really lacks the guts of a good transaction software. For one, it tracks guest count, but does not give any reports. It really pisses me off that the heart of all transaction recordings could not give me such a basic report. Menu performance is not accurate, as well as hourly sales are jumbled up. I brought up these issues with future logic, and they came back with a training session, costing me quite a bundle. Sigh.
But they still haven't resolved the issues. they even refuse to give us an operations manual for the POS. The one they gave us was more like a brochure of its features, but no procedural step-by-step.
The other day the auxiliary fan that cools down the power supply has burnt up, so the POS system was down. after about two days of calling, a tech pulled out the system, promising to return it the next day. the next day came and went. i called to do a follow-up. they say that a part has to be replaced. i know that. what i don't know when it will come back. they say next week. Ha! 10 days of unrecorded transactions is no joke. So if i hadn't called i would be in limbo.
Anyway, this company's after sales service sucks. they suck big time. and when you do need support, you have to pay before they even show up. crap! I wouldn't go with Future Logic again!

Lousy restaurant POS

We use the POS system provided by Future Logic for our restaurant operations. For somebody who has used MICROS POS SYSTEMS for several years, Future Logic seems a step backward.
For its basic functions, one can not really expect much. Touch screen, department printers, cash drawer for the hardware. The software, iSys, is not the best. though it has table settings, menu and access interfaces, the POS System really lacks the guts of a good transaction software. For one, it tracks guest count, but does not give any reports. It really pisses me off that the heart of all transaction recordings could not give me such a basic report. Menu performance is not accurate, as well as hourly sales are jumbled up. I brought up these issues with future logic, and they came back with a training session, costing me quite a bundle. Sigh.
But they still haven't resolved the issues. they even refuse to give us an operations manual for the POS. The one they gave us was more like a brochure of its features, but no procedural step-by-step.
The other day the auxiliary fan that cools down the power supply has burnt up, so the POS system was down. after about two days of calling, a tech pulled out the system, promising to return it the next day. the next day came and went. i called to do a follow-up. they say that a part has to be replaced. i know that. what i don't know when it will come back. they say next week. Ha! 10 days of unrecorded transactions is no joke. So if i hadn't called i would be in limbo.
Anyway, this company's after sales service sucks. they suck big time. and when you do need support, you have to pay before they even show up. crap! I wouldn't go with Future Logic again!

culinary tech: culinary tech: Chiller

culinary tech: culinary tech: Chiller

Well the temperature has not improved. Actually it got worse! it is now at a minimum 18 degrees. not good. I called up Besterm technologies to send over a techician. The guy says the system needs to be recharged with freon. crap! another day wasted, since in this backwater country everything moves so slowly. hopefully it will get fixed today

culinary tech: culinary tech: Chiller

culinary tech: culinary tech: Chiller

Well the temperature has not improved. Actually it got worse! it is now at a minimum 18 degrees. not good. I called up Besterm technologies to send over a techician. The guy says the system needs to be recharged with freon. crap! another day wasted, since in this backwater country everything moves so slowly. hopefully it will get fixed today

culinary tech: Chiller

culinary tech: Chiller

We turned the chiller around to see the condition of its screen guard in the back that protects the condenser. A thikc layer of dust has already solidified, giving me a hint of what it's like inside. The ambient temperature in that space is too warm to my liking, so i determined that something must be blocking the airflow. After dismantling the cover, it was apparent that the condenser, shaped like a small car radiator, was covered in a thick layer of grime. Later on I found out that the gunk is about an inch thick. With a steel brush, I scraped off the gunk along the grooves of the condenser.
After cleaning the filter with soap and water, and replacing the cover, we plugged in the chiller. Now we are monitoring the temperature to see if it helped.

culinary tech: Chiller

culinary tech: Chiller

We turned the chiller around to see the condition of its screen guard in the back that protects the condenser. A thikc layer of dust has already solidified, giving me a hint of what it's like inside. The ambient temperature in that space is too warm to my liking, so i determined that something must be blocking the airflow. After dismantling the cover, it was apparent that the condenser, shaped like a small car radiator, was covered in a thick layer of grime. Later on I found out that the gunk is about an inch thick. With a steel brush, I scraped off the gunk along the grooves of the condenser.
After cleaning the filter with soap and water, and replacing the cover, we plugged in the chiller. Now we are monitoring the temperature to see if it helped.

Chiller

I come back to the kitchen after about four days. A lot of things need to be cleaned up. Not because we had a huge flow of guests, but i guess it's about time. One of the first things to do on my list was chiller maintenance. I know for a fact that refrigerators and freezers must maintain a certain level of coldness to preserve one of the most expensive assets in a restaurant.
Refrigerators 5-8 degrees centigrade
Freezers 0 to -20 degrees centigrade
I found out our fridge was reading 12-15 degrees. Not very good. Bacteria Production accelerates after 14 degrees. So I contacted the purveyor for technical assistance. BESTER advised to do some preventive maintenance. Glo advised that the condenser must be cleaned. So I will have to spend the next two hours cleaning out the guts of our chiller. I will come back to post the results, if any.

Chiller

I come back to the kitchen after about four days. A lot of things need to be cleaned up. Not because we had a huge flow of guests, but i guess it's about time. One of the first things to do on my list was chiller maintenance. I know for a fact that refrigerators and freezers must maintain a certain level of coldness to preserve one of the most expensive assets in a restaurant.
Refrigerators 5-8 degrees centigrade
Freezers 0 to -20 degrees centigrade
I found out our fridge was reading 12-15 degrees. Not very good. Bacteria Production accelerates after 14 degrees. So I contacted the purveyor for technical assistance. BESTER advised to do some preventive maintenance. Glo advised that the condenser must be cleaned. So I will have to spend the next two hours cleaning out the guts of our chiller. I will come back to post the results, if any.

Online Banking

It is such a convenience that you can separate your cash for expenses such as groceries and utilities in a bank account. If you have only one account, though, it gets confusing weeding out the expenses from the withdrawals, and even more confusing to what expense the credit columns went to.
EON Cyber Account from Unionbank is a very convenient instrument when handling expenses. I opened the account about two years ago for an initial P350 Processing fee, and have been enjoying the benefits since.
I got a card with a visa logo on it, so i can use it at all credit card terminals. It is great convenience that I can use this online with my paypal account. Not a cent is spent when using the card for transactions. I can pay my bills, go shopping for groceries, eat at restaurants, and there is no surcharge.
The only time the bank will charge is when i withdraw from any ATM, even their own. That's ok. As long as I keep the card well funded, there is no limit on where I can use the card.

Online Banking

It is such a convenience that you can separate your cash for expenses such as groceries and utilities in a bank account. If you have only one account, though, it gets confusing weeding out the expenses from the withdrawals, and even more confusing to what expense the credit columns went to.
EON Cyber Account from Unionbank is a very convenient instrument when handling expenses. I opened the account about two years ago for an initial P350 Processing fee, and have been enjoying the benefits since.
I got a card with a visa logo on it, so i can use it at all credit card terminals. It is great convenience that I can use this online with my paypal account. Not a cent is spent when using the card for transactions. I can pay my bills, go shopping for groceries, eat at restaurants, and there is no surcharge.
The only time the bank will charge is when i withdraw from any ATM, even their own. That's ok. As long as I keep the card well funded, there is no limit on where I can use the card.

Great Purchasing software

In the quest to streamline the purchasing system in the restaurant, I wanted it to use as little paper as possible. Not only to be environmentally friendly, but also to save space in the cramped office. I needed to have all the information at the stroke of a key. It had to be simple enough that an accounting drop out (such as myself) can use on a daily basis, and not to be tied up for hours just recording all the transactions.
I found one such software on the web. And it's free. Inflow Inventory Management Software from www.inflowinventory.com is a straightforward software that has all the features that I need at this current time. After a short setup, all vendors are recorded. Purchase Orders can be drawn up in a breeze. When items are received, InFlow automatically detects the appropriate Purchase Order. No need to go rummaging around for the record. Then the inventory is updated automatically. Cool
Inventory can be tracked throughout the whole system, making accountability easy. Reports can be generated to reflect current situations. I can even track how much I currently owe the purveyors.
The free edition has a limitation of combined products and purveyors amounting to 100 items. The standard with no limitations come with a fee. For small businesses this is ok.
I would recommend this for startups and small businesses. upgrading is painless.

Great Purchasing software

In the quest to streamline the purchasing system in the restaurant, I wanted it to use as little paper as possible. Not only to be environmentally friendly, but also to save space in the cramped office. I needed to have all the information at the stroke of a key. It had to be simple enough that an accounting drop out (such as myself) can use on a daily basis, and not to be tied up for hours just recording all the transactions.
I found one such software on the web. And it's free. Inflow Inventory Management Software from www.inflowinventory.com is a straightforward software that has all the features that I need at this current time. After a short setup, all vendors are recorded. Purchase Orders can be drawn up in a breeze. When items are received, InFlow automatically detects the appropriate Purchase Order. No need to go rummaging around for the record. Then the inventory is updated automatically. Cool
Inventory can be tracked throughout the whole system, making accountability easy. Reports can be generated to reflect current situations. I can even track how much I currently owe the purveyors.
The free edition has a limitation of combined products and purveyors amounting to 100 items. The standard with no limitations come with a fee. For small businesses this is ok.
I would recommend this for startups and small businesses. upgrading is painless.

Purchasing

In any restaurant, the purchasing system is one of the most controlled areas of restaurant management. food and beverage have specifications that specific purveyors should adhere to. Do not get a purchaser that has no idea how to this. It really is frustrating that items are ordered without any management knowledge until it's too late. Food costs have sky-rocketed without any documentation as to why. Such is the case at the restaurant I am trying hard to get going...

For the environmentally friendly gas guzzler

I recently filled up my partner's car with a new type of gas offered by one of the big three. Shell Petroleum now offers Unleaded Fuel with 10% Bioethanol.
The magallanes station pumped in the usual amount of gas, and I thought it was a pleasant surprise. Bioethanol. From Corn. And the two surprises? It was at least 2 bucks cheaper than that of normal unleaded offered by the other gas companies. And that the mileage we got on the car was about 8 kilometers more. It was good. So far only Shell Magallanes has this on offer. Will the other stations follow? Because we try our part to be environmentally friendly.

For the environmentally friendly gas guzzler

I recently filled up my partner's car with a new type of gas offered by one of the big three. Shell Petroleum now offers Unleaded Fuel with 10% Bioethanol.
The magallanes station pumped in the usual amount of gas, and I thought it was a pleasant surprise. Bioethanol. From Corn. And the two surprises? It was at least 2 bucks cheaper than that of normal unleaded offered by the other gas companies. And that the mileage we got on the car was about 8 kilometers more. It was good. So far only Shell Magallanes has this on offer. Will the other stations follow? Because we try our part to be environmentally friendly.

Need to count the beans

The lifeblood of every restaurant are the guests. Old, new, regular, tyrannical, homey, endearing, hateful, etc. guests are what keeps it alive.
But what makes the lifeblood go throughout the restaurant and keeping it alive is the accounting system. Apparently the restaurant I'm working on does not have an accounting system. I came on board in February, but they have no accounting system since they opened up way back in july 2007. Sigh
I'm no accountant, but I have to figure this out, to keep their records, to establish accountability. I use Microsoft Money 2008 for my own personal finances. It does not, however, apply to the restaurant business. What a mess this place is in...

Need to count the beans

The lifeblood of every restaurant are the guests. Old, new, regular, tyrannical, homey, endearing, hateful, etc. guests are what keeps it alive.
But what makes the lifeblood go throughout the restaurant and keeping it alive is the accounting system. Apparently the restaurant I'm working on does not have an accounting system. I came on board in February, but they have no accounting system since they opened up way back in july 2007. Sigh
I'm no accountant, but I have to figure this out, to keep their records, to establish accountability. I use Microsoft Money 2008 for my own personal finances. It does not, however, apply to the restaurant business. What a mess this place is in...

Apps on the Go

This morning I realized that I am tied to my desktop. All my documents are there. All my recipes are stored in those two hard drives. My email is there. On my way to the restaurant I realized I have some surfing that needs to be done.

I find it irritating when I go to an internet cafe and they don't have the particular app that I need, or that I have to install still on the station, wasting valuable time. I like using Mozilla Firefox when browsing for recipes. I do not like entering my password in some strange computer. When I leave, there is no way to be assured that it will not be cached.

I found the solution while watchin Click! on BBC. It's called PortableApps.

"Now you can carry your favorite computer programs along with all of your bookmarks, settings, email and more with you. Use them on any Windows computer. All without leaving any personal data behind"

Just install it on your flashdrive. It is important that you have a flash drive with at least 512mb of memory. After installation, you will now have a small computer in your pocket, or pen sleeve, or that geeky shirt pocket pen holder that can carry hundreds of pens. Point is, this software has all the things you need to make your own computer experience portable.

"PortableApps.com provides a truly open platform that works with any hardware you like (USB flash drive, iPod, portable hard drive, etc). It's open source built around an open format that any hardware vendor or software developer can use."

This software is free, and there is a myriad of apps that you can add on to further enhance you on-the-go productivity.

I like the GIMP software for creating menu cards and other design projects for the restaurant. Don't have to install the massive Photoshop each time I have an epiphany on menu design.

Found on http://www.portableapps.com/, check the applications tab. There are a lot of apps that I currently use. The Miranda IM consolidates all your IM software back home. No need for multiple windows or installations. just run this, and chat away!

Considering the portability, it is encouraged to also install the antivirus software to protect your flash drive.

What a way to go. OpenOffice is also included. So when I have to shuttle between two computers, I have no worries on working on the recipes and purchasing requirements that I do every day.

A very convenient solution for the need of portability.

Apps on the Go

This morning I realized that I am tied to my desktop. All my documents are there. All my recipes are stored in those two hard drives. My email is there. On my way to the restaurant I realized I have some surfing that needs to be done.

I find it irritating when I go to an internet cafe and they don't have the particular app that I need, or that I have to install still on the station, wasting valuable time. I like using Mozilla Firefox when browsing for recipes. I do not like entering my password in some strange computer. When I leave, there is no way to be assured that it will not be cached.

I found the solution while watchin Click! on BBC. It's called PortableApps.

"Now you can carry your favorite computer programs along with all of your bookmarks, settings, email and more with you. Use them on any Windows computer. All without leaving any personal data behind"

Just install it on your flashdrive. It is important that you have a flash drive with at least 512mb of memory. After installation, you will now have a small computer in your pocket, or pen sleeve, or that geeky shirt pocket pen holder that can carry hundreds of pens. Point is, this software has all the things you need to make your own computer experience portable.

"PortableApps.com provides a truly open platform that works with any hardware you like (USB flash drive, iPod, portable hard drive, etc). It's open source built around an open format that any hardware vendor or software developer can use."

This software is free, and there is a myriad of apps that you can add on to further enhance you on-the-go productivity.

I like the GIMP software for creating menu cards and other design projects for the restaurant. Don't have to install the massive Photoshop each time I have an epiphany on menu design.

Found on http://www.portableapps.com/, check the applications tab. There are a lot of apps that I currently use. The Miranda IM consolidates all your IM software back home. No need for multiple windows or installations. just run this, and chat away!

Considering the portability, it is encouraged to also install the antivirus software to protect your flash drive.

What a way to go. OpenOffice is also included. So when I have to shuttle between two computers, I have no worries on working on the recipes and purchasing requirements that I do every day.

A very convenient solution for the need of portability.

Basic tempura recipe

Here is a basic tempura recipe. you can use the usual prawns or shrimp, or vegetables, or go crazy with beef or pork. I found this to be really good with pinsec fritos

1 egg
1 cup flour
1 cup very cold water
300g Shrimp, peeled and deveined

Combine all ingredients. Whisk together until smooth in consistency.
Dip shrimp in batter, then deep fry at 175C until golden
Remove and drain on kitchen towel
Serve with Kikkoman soysauce

Note: I usually skewer the shrimp so that will retain a nice straight shape when fried. It is VERY important that the batter is cold. Otherwise, room temperatue batter tend to get soggy after the frying.

Basic tempura recipe

Here is a basic tempura recipe. you can use the usual prawns or shrimp, or vegetables, or go crazy with beef or pork. I found this to be really good with pinsec fritos

1 egg
1 cup flour
1 cup very cold water
300g Shrimp, peeled and deveined

Combine all ingredients. Whisk together until smooth in consistency.
Dip shrimp in batter, then deep fry at 175C until golden
Remove and drain on kitchen towel
Serve with Kikkoman soysauce

Note: I usually skewer the shrimp so that will retain a nice straight shape when fried. It is VERY important that the batter is cold. Otherwise, room temperatue batter tend to get soggy after the frying.

The windows mobile reborn

I love PDAs. It helps me organize whatever I have to do in the kitchen. I have used filofaxes or organizers back in college. It was useful, therapeutic even, to jot down all those notes and to-do lists during your downtime, and then review them constantly so you know your progress during the day. However, getting it on paper had its drawbacks. Once you close the organizer or filofax, you have to remind yourself once in a while to check what's next in your agenda. The saying 'Out of sight, out of mind' holds water in this case. I had to remind myself consciously to open the darn book up to remind me what I am supposed to do.

Then came the PDA, a godsend. With so many contacts, notes and to do lists to keep track of, maintaining a paper bound organizer that has to be refilled every year proved cumbersome, inefficient and downright crazy. My first PDA was a Philips Nino. It ran on Windows CE Platform. Everything i needed was in that 8MB block of plastic. Even though the screen was in Monochrome (hey! it was 1998), I get to see in one glance all the information i need. And if I dont see it, the little assistant will remind me through beeps that I have an important meeting to go to, or it's someone's birthday tomorrow. Since then I moved on to other forms of PDA through the years. I had A palm pilot, a sony PDA, and even the nokia 9300. But i still ended up with a windows based mobile. Currently I am using the HP Ipaq h6365. Using Windows Mobile 2003, I get to create recipes, keep track of culinary information, download email via the integrated wi-fi and even listen to some tunes. A computer in the palm of your hand. It just happens to be a mobile phone.

The drawback with these devices is that the interface is patterned after the desktop version. Unless you can figure out how to attach a mouse to the PDA (at which point you would look like an idiot carrying around a mouse with the phone) the stylus does all the interaction you need. So each time you have to fiddle your phone, the stylus comes out, and you start tapping away. These pens are miniscule at best, and not exactly tactile friendly since it is so anorexic, especially with big hands. And if they get lost, these pieces of plastic are not cheap to replace. Still, it is better than using the limited agility to tap on the interface with the finger. No matter how small or dainty the finger is, even if you had long fingernails, accurately tapping on the interface such as the onscreen keyboard or switching between applications is like trying to stick a pushpin on a cork board with a sewer pipe. Try switching applications while doing a 200 seat banquet on a weekend when you are simmering 4 different sauces, roasting a leg of lamb, the line cook has just cut his finger, the phone keeps ringing, and you have to make several checkmarks on your to-do lists.

Apple had a good idea with the iPhone. Smooth, finger friendly, intuitive. But I am not an Apple user, and the iPhone isn't exactly within my price range. So, I had to find an interface for the windows mobile that had the same functionality.

Welcome PointUI. This software is free, and it changes most of the interface on your windows mobile phone. The current version is 1.02b, and can be downloaded from http://www.pointui.com/. It's available for Windows Mobile 2003 and Windows Mobile 5/6.

The screen is entertaining, as the graphical interphase really is finger friendly. It switches between screens through flipping animation. On the home screen, with the flick of your thumb, you can view your calendar, the time, the weather, to-do lists and appointments. The icons at the bottom of the lead to the phone functions, inbox, messages and your favorite applications

It really is convenient when I can just use my finger when accessing the various functions. With buttons like these and slide navigation similar to that of the iPhone, i can fiddle with the phone with one hand, and stir the tomato sauce with the other, and yell at the dishwasher for breaking another plate, all this without skipping a beat.

It is still in its beta stage (hence the 1.02b) so there are still issues. Such as the battery indicator is not accurate and has to be refreshed manually. I would like to see a picture of my daughter as a background wallpaper, but currently that can not be done.

Otherwise, the interface is good, and I am looking forward to the next version. This at least helps me navigate through the phone without having to drop the stylus in the simmering demi-glace.