After almost 8 month with out any updates because of my studies,I'm back with my robot Glory 3.0. I will update all the documentation and the information about the robot in the following days and some photos.
The reason of uploading this documentation is that the 22 of may, the robot will participate in "Robocampeones", a high-school competition where you have to present the robot with some documentation. I'm going to participate in the freedom event.
The robot started as a personal robot for improving my arduino skills. After 2 years working on it, a friend encourage me to present the robot in this competition in Madrid. So, I started to prepare the robot for the event. The robot has a pan/tilt camera, a shotgun and is control by Rf. If you read my previous post, you will see the RF 433 Mhz tutorial. This code is used for control the robot through RF
I will update more information tomorrow, thanks for reading and leave some comments. Please write your sugerence to this email controlrobotics@rodrigomompo.com
I read the RadioHead documentation and you're right, RadioHead is better than virtualwire. The library have more funtions and supports modules like the nRF24L01
However, virtualwire works find with 433mhz unidirectional modules and virtualwire is easier to use than RadioHead. More functions also mean know how to use them.
In conclusion, I will use virtualwire for rf 433mhz modules but for more complex applications i will use RadioHead with other modules like nRF24L01
In my country (Spain) in order to enter in the university I have to take some exams 10,11,12 of June. After that I will prepare a tutorial using RadioHead and nRF24L01
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Oh my, this one is both a looker and tastes amazingly! :-) This bento idea is based on the basic tamagoyaki recipe, so feel free to use your favorite ingredients: champignons or chanterelle mushroom, herbs, different kinds of onion, bacon bits, ham shavings etc. Go crazy! :-) It's also a very good side dish!
Tamagoyaki is a great and easy to make bento ingredient. It's savory taste goes well with vegetables and diary ingredients, it packs a reasonable amount of protein and will satisfy your hunger for a long time. It's good served warm, as well as cold.
Japanese word tamago means an egg and word yaki usually indicates that it is fried in some kind of way — with this recipe you can make a wonderful Japanese delicacy that not only tastes great, but also is a great way to make a great-looking little dish for your breakfast or bento!
Program Description Nationwide agency for personal and private chefs, that offers hands-on cooking classes.
Program Focus Mexican, American, Baking/Pastry, Far Eastern/Asian, Healthy/Vegetarian, French, Spanish, Children, Vacation, Wine, Italian
Chicken is one of the most favourite dish in my classes and it is so easy to make once. I always use raw cashew nuts and roast it in the oven to avoid using too much oil like the the original Thai recipe over internet. The main character for this dish is the savory chicken blends nicely with the crunchy cashew nuts and the crunchy veggies. The dried chili gives it that smoky spiciness and it's addictive.
.Heat up the oven to 220 degree. Place the cashew nuts on a baking tray and put it in the oven. Turn off the oven right away and leave the cashew nuts to be roasted slowly for 10 minutes. Slow roasting this way will make the nuts crunchy and retain its beautiful flavour.
. Sprinkle 2 table spoons corn flour to coat the chicken. Heat ½ cup of cooking oil and fry the chicken for 3 minutes until cooked at medium high heat. Set aside.
.Add 2 table spoons cooking oil to the frying pan and heat up. Toss the dried chili in quickly to infuse the oil. Add in peppers, mushrooms, baby sweet corn and stir well for 3 minutes.
.Add in the chicken, cashew nut. Toss well then slowly pour in the seasoning bowl and mix well. Cook for 3 minutes and add onion and spring onion. Mix all together for 2 minutes and it's ready to serve.
You can cook the green curry the same way as the red curry recipe but I prefer the curry to retain it's green chili flavour so...
This savoury Vietnamese grilled aubergine with minced pork/ chicken is unforgettable. Grilled aubergine is incredible soft, sweet, ...
I'd never tried them before but seeing my friends sharing those beautiful spiral potato pics on Facebook while on holiday. They are...
I visited Thailand few times and I had taste the freshly made Thai curry with wonderful aroma from local ingredients. Thai curry...
I love Singapore noodle and for the Irish I changed recipe using more of Western ingredients. The original recipe uses dried shrimps, t...
Since my two son are diagnosed with autism, I make sure they won’t eat anything I think contains artificial ingredients. One of t...
Chicken is one of the most favourite dish in my classes and it is so easy to make once. I always use raw cashew nuts and roa...
A friend introduced me herbal Rooibos tea few months back then and I love it since. Rooibos tea, also called red bush tea, is a...
Thai chicken basil is one of the most easy dish to make and it's a good introducing dish to anyone who is not familiar t...
I'd never tried them before but seeing my friends sharing those beautiful spiral potato pics on Facebook while on holiday. They are very popular snack, street food all over Asia.
My first attempt making Asian spiral potato today, my kids finished them all in no time. I am more than happy to do another batch for them and their Irish neighbour friends.
I am not that strong to push the skewer through the whole potato so I cut it into half. Use a sharp small knife and gently cut the potato, make sure you go slowly follow spiral core of the skewers to the end.
Once reaching to the end, press the knife and go backward to make sure the cut is through. From the top you push the cut down to make space using the knife.
Soak them in water to remove the starch. Dust them with some flour ( mix in some curry powder and salt, black peppers or any kind of spice mixed you prefer)). In a large frying pan, heat up the oil and place the skewers neatly when the oil just slightly warm. Cook at medium heat. This way will help the flour stick to the potato.
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