Abstract: An electronic gaming lap board provides a support rest for a gamer's elbows and forearms while operating a controller during play in a gaming environment. The electronic gaming lap board facilitates the maintenance of good posture while the gamer is engaged with the gaming environment. One or more gaming enhancement devices may be carried by the electronic gaming lap board, including acoustic, vibratory, and illumination devices. A communications module may electrically connect the one or more gaming enhancement devices to one or more of a game console, mobile computing device, cellular phone, or tablet device. The communications module may also provide a broadband wireless hotspot for connection of the game console or mobile computing device to a computer network.

Abstract: An electronic gaming lap board provides a support rest for a gamer's elbows and forearms while operating a controller during play in a gaming environment. The electronic gaming lap board facilitates the maintenance of good posture while the gamer is engaged with the gaming environment. One or more gaming enhancement devices may be carried by the electronic gaming lap board, including acoustic, vibratory, and illumination devices. A communications module may electrically connect the one or more gaming enhancement devices to one or more of a game console, mobile computing device, cellular phone, or tablet device. The communications module may also provide a broadband wireless hotspot for connection of the game console or mobile computing device to a computer network.

Abstract: A belt buckle with a digital display. A battery may be connected to the digital display so that the belt buckle may be used while wearing the belt buckle on a belt. A memory may be connected the display as well. The memory may store a plurality of still images or videos to be displayed on the digital display. When desired, a user may change the output of the digital display and select either a new image or video stored on the memory.

Abstract: The current invention is a method and system for tracking an RFID tag within a defined 3D space and can be used to identify objects within a live performance and create hotspots with respect to the objects, which allows viewers the ability to select objects that are associated with one of the hotspots, and transmits their interest in the selected object to one or more users. Preferably, the system operates such that hotspots can be created for previously created video, newly created video media, as well as live broadcasts.

Abstract: The current invention is a method and system for tracking an RFID tag within a defined 3D space and can be used to identify objects within a live performance and create hotspots with respect to the objects, which allows viewers the ability to select objects that are associated with one of the hotspots, and transmits their interest in the selected object to one or more users. Preferably, the system operates such that hotspots can be created for previously created video, newly created video media, as well as live broadcasts.

Abstract: A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flash fry treatment leads to enhanced expandability, an enhanced percentage of expanded pieces, enhanced coating retention, and an enhanced high fat mouth feel to the food product. The flash fry media can be an edible oil, a paraffin, or a caustic bath of baking soda in water. The product produced has unique consumer appeal.

Abstract: A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205° C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85° C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food.