On this “Speaking of Bitcoin” episode, join hosts Adam B. Levine, Stephanie Murphy, Jonathan Mohan and special guest Martin Rerak, creator of AllYourFeeds.com, for a look at how “AI curation” is being used to figure out what’s useful information and what’s just fluff.
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Read more Flash Express, a two-year-old logistics startup that works with e-commerce firms in Thailand, said on Monday it has raised $200 million in a new financing round as it looks to double down on a rapidly growing market spurred by demand due to the coronavirus pandemic.
The funding, a Series D, was led by PTT Oil and Retail Business Public Company Limited, the marquee oil and retail businesses of Thai conglomerate PTT. Durbell and Krungsri Finnovate, two other top conglomerates in the Southeast Asian country, also participated in the round, which brings Flash Express’ to-date raise to about $400 million.
Flash Express, which operates door-to-door pickup and delivery service, claims to be the second largest private player to operate in this space. The startup, which also counts Alibaba as an investor, entered the market with delivery fees as low as 60 cents per parcel, a move that allowed it to quickly win a significant market share.
The startup has also expanded aggressively in the past year. Flash Express had about 1,100 delivery points during this time last year. Now it has over 5,000, exceeding those of 138-year-old Thailand Post.
Flash Express currently delivers more than 1 million parcels a day, up from about 50,000 during the same time last year. The startup says it has also invested heavily in technology that has enabled it to handle over 100,000 parcels in a minute by fully automated sorting systems.
Komsan Lee, CEO of Flash Express, said the startup plans to deploy the fresh funds to introduce new services and expand to other Southeast Asian markets (names of which he did not identify). “We are also prepared to create and develop new technologies to achieve even greater delivery and logistics efficiency. More importantly we intend to assist SMEs in lowering their investment costs which we believe will provide long-term benefit for the overall Thai economy in the digital era,” he said.
Retail Business Public Company Limited plans to leverage Flash Express’ logistics network as it looks to meet the rising demand from consumers, said Rajsuda Rangsiyakull, Senior Executive Vice President for Corporate Strategy, Innovation and Sustainability at Retail Business Public Company Limited.
Flash Express competes with Best Express — which, like Flash, is also backed by Alibaba — and Kerry Express, which filed for an initial public offering in late August.
Even as online shopping and delivery has accelerated in recent months, some estimates suggest that the overall logistics market in Thailand will see its first contraction in the history this year. Chumpol Saichuer, president of the Thai Transportation and Logistics Association, said last month Thailand’s logistics business has already been hit hard by the slowing global economy.
Like many folks this year, I have been cooking a lot. Though I’ve always loved food and have had a deep and abiding interest for the art of cooking, I’ve definitely pushed myself to learn how to do a lot of things from scratch in the kitchen this year. From cooking a decent CTM to a respectable pie, I have hit a lot of my personal milestones over the past few months.
One of the unforeseen consequences of my culinarily driven efforts to stay sane during quarantine this year has been a foray into testing out purpose driven kitchen devices. Though not quite single use (and actually pretty versatile in their own way) devices like the Ooni pizza oven and the Otto Grill have found their way into my ad-hoc outdoor kitchen and I have had a pretty enjoyable time pushing and prodding on them while simultaneously upping my own cooking game.
Which leads me to this review of the Otto Wilde Grill.
What is it?
It’s a 16x17x11” self-contained propane broiler that features two top mounted burners that can reach temperatures of 1,500 degrees F. There is an adjustable grille and a catch pan for grease and a dual use arm that acts as a grille tool and a wrench to adjust the distance between the burners and your food.
It’s designed to cook steak that gets you as close to steakhouse taste and texture as possible. It does so by mimicking the kinds of top mounted broilers that you’ll find in many commercial kitchens.
I’m not going to bury the lede, this thing is $1,000. If you don’t have a G to drop on a cooking thing of any sort, then read on for entertainment and edification. If you DO have that much to spend (maybe) and are wondering why the hell you’d want to, I think I can deliver those things for you here.
But, why
After my Ooni review, Otto Wilde Grills reached out to see if I wanted to try out their over-fired broiler. I love steak, especially steak at the perfect temp with a restaurant-style carmelized crust. I’ve been able to get decent results over the years with my standard grill and a cast iron skillet — and more recently have been very happy with the sous vide bath + skillet method.
But there is just something about the somewhat violent, crispy, high heat broiler style finish that you get at a steakhouse that I have not been able to duplicate at home.
Very specifically, the reason that a steakhouse steak hits your table with a carmel crust and nicely distributed interior juice is something called the Maillard reaction. Maillard reactions are different than caramelization, which is basically the heat driven decomposition of sugar. Instead, it is the breakdown and combination of sugars and amino acids. It happens during cooking in many foods but is most important in great tasting meat and bread. It begins to occur in most foods above around 280 °F or so but even higher temperatures can emphasize the resulting effects to the point where you get this deliciously beautiful light brown crust that adds a crunch and even slight sweetness to your foods, especially meats.
The trick of at home Maillard reactions in steak is how to activate and sustain the process long enough to create the desired result while simultaneously not over-cooking your meat.
A note: I am reviewing the Otto grill several years after it was initially released (though they do have a new ‘Pro’ model with a really handy drawer and a whole grill system hitting the market). But when they offered to send me one I went and checked out the reviews that were out there. Gonna be honest, even the ‘good’ reviews are pretty poorly done. Either they are done on YouTube by clear grillmasters that assume people know a lot about grilling and don’t really explain much beyond running a steak or two through the grill or they are on…ahem…other sites where they quite clearly have no idea what they are doing. Don’t get me started on the results in some of those reviews. I can’t even. I’m not going to blow up anyone’s spot specifically here, but as a bit of meta I can just say that the current state of food appliance reviews is really, really bad. I think a lot of people do pretty decent jobs reviewing, say, phones or game consoles. Not so much in the kitchen.
Anyway, over-fired broilers are extremely common in commercial kitchens, where ‘infrared’ heat (basically high heat gas shot through pinholes in a ceramic sheet) and radiant heat are primary options. The Otto Grill is an infrared style OFB, which means that it can get to high heat extremely quickly (about 3-5 minutes to 1,500 degrees) and that it cooks VERY fast because most of the heat goes right to the meat.
Fast, high heat cooking means quicker crust, less gas waste and most importantly, juicier steaks that have less time to dry out.
A quick how-to
One of the things that I found surprising when I started researching the Otto was that there are very few direct examples of how to cook a steak with it. To that end, here is my basic process for most steaks. Prior to beginning any of this I salt my steaks generously with a nice sea salt. I do not use anything else personally and I would say beware of any rubs with pepper or other ingredients because they can burn quickly in an oven as hot as the Otto.
- Fill the water tray halfway. This prevents grease fires and makes cleanup better, as well as introducing a bit of moisture to the cooking environment.
- Pre-heat the Otto at full power. This takes as little as 3 minutes and no longer than 5 from zero to 1,500 degrees.
- Remove the grille and place the steak(s) onto it oriented so that they are covered by one or both burners.
- Pop it back in and use the adjustment lever to move them within about a half inch of the bottom edge of the flame at the top. You should see a roiling, sizzling field of flame turbulence just above the top surface of the meat.
- Cook for around 60 seconds to 90 seconds.
- Lower, remove, and flip end over end to sear the other side.
- Raise, and cook for another 60-90 seconds.
- At this point, if your steak is 1” thick or under and you are ok with medium rare, you are likely done. Remove it and check the temp with a meat thermometer to see if it is at your desired temp.
- If it is a thicker cut, reduce the heat to ¾ on both burners and drop the grill to the bottom position. Rotate every 2 minutes and periodically check the meat temp (I do it out of the oven because it’s so hot in there) until you hit desired done levels.
- Remove the meat to rest, turn off the Otto and let cool somewhat to clean the tray and grille.
This method has enabled me to cook thinner cuts in as little as 3-5 minutes. Larger cuts may require careful rotation and positioning.
Steak results
I have cooked a lot of steaks on the Otto over the last couple of months. I’ve done ribeye, sirloin, filet mignon, hangar and T-bone.
I cooked a wide variety of cuts at a number of different levels of marbling. The fattier cuts obviously benefited much more from the Otto’s high-temp cooking. The way that it absolutely pulverizes fat allows it to crust perfectly across the surface without creating a dry, crumbly texture. Instead it’s crispy and moist at the same time.
Also, because it’s a top firing burner, the fat seeps downward, through the meat instead of outwards. The resulting exterior is super delicious and produces a nearly perfectly sized rind every time, leaving a to-temp interior.
It took me a few steaks to get the methodology above down. I burned a few, for sure. This thing is crazy hot and the times involved are hard to wrap your head around at first. But once you have your rhythm, the Otto Grill cooks an insanely tasty steak from nearly any cut or quality of meat. Otto sent me a few frozen steaks to try, but I’ve mostly cooked my own meat purchased locally, which was much better. But even thawed meat was treated pretty well by this grill, the crust makes up for a lot when you’re working with so-so meat.
For those of you that know steak, you may be wondering whether it is good at grassfed beef. Yes! It’s actually super killer for grassfed because the high, high heat makes the sear happen super fast, locking in the juice which is at a big premium in leaner grassfed cuts. Grassfed suffers with long cook times, which you won’t find in the Otto. You can cook a very nicely juicy medium rare grassfed cut here.
One major comparison that I think many people who might be in the market to buy this thing will be interested in is how it stacks up against the very popular sous-vide + cast iron sear method also referred to as reverse searing. Cooking your steak in a water bath to achieve precise interior temp and then searing it for crust and flavor has become uber popular for at home cooks in recent years due to the wide availability of consumer grade immersion circulators.
Sous-vide + sear on left, Otto Grill on right
I’ll say this as simply as possible: I think you can get extremely similar results with sous vide + cast iron, with some pretty straightforward caveats.
- Your cast iron has to be super hot. I’m talking 2,000 BTUs and up of gas burner hot. You need that high, hot heat to get that sear to retain moisture and render your fat quickly.
- You’re searing it from the bottom by contact rather than the top by proximity, which means that fat will have a tendency to boil away and you need to continuously circulate your juices using butter or another oil.
- Smoke and spatter. You’re going to generate plenty of both on a skillet.
Sous-vide + sear on left, Otto Grill on right
If you’re really used to reverse searing and you love your results, I still do think there are a couple of areas where the Otto can up your game a bit, but the general taste and satisfaction will be in the ballpark. One thing I did try which worked out well is a tri-tip — a huge cut that is popular in California that would not do well normally here. I did a sous-vide bath + reverse sear in the Otto and those turned out really lovely.
I liked the Otto’s more delineated rind that creates that nice flavor seal along the interior edge of your cut of meat. I also think that it can be very easy to over cook thin steaks while searing if you can’t get your skillet super hot.
The biggest overall benefit of course, is time. If you write off the resting time to bring your meat to room temp, which is passive cooking time, then you’re looking at anywhere from 1-3 hours to sous vide a thick cut steak. The Otto heats in 3 minutes and cooks in anywhere from 5-10 minutes. It’s a huge time savings for equal or better results.
One design consideration worth mentioning is that because there are two burners with a dead space in between, you must shift larger cuts to allow them to sear evenly if they span two burners. I wouldn’t call it a flaw as it is definitely pushing it to shove a wall-to-wall steak in there. I would love to see future versions of the oven reduce the space between the burners in order to allow more coverage for bigger steaks. This is a non factor if your steak fits under one burner, and most do in general.
The catch pan, by the way, is pretty instrumental. Filling it with water reduces the chances that your fat will catch on fire, burning portions of your steak, and it makes cleaning up super easy as you can sluice out the still warm grease water and then brush it clean. I will note, at the risk of some ribbing, that I forgot to put some water in the pan once and may have added some…decorative smoke work to my grill’s face. Cook outdoors.
Pizza
Otto says you can make pizza in this thing too — and they even make a stone and peel. Well, you can, but I’d say how enthusiastic you get about it is going to sort of depend on what your standards for pizza are.
The pizzas that I made in the Otto with the stone are, uh, they’re fine I guess. It’s absolutely, totally possible to do a little personal-sized pizza in the Otto, especially if you par bake the crust. But anything you do in here is going to pale next to the Ooni. I’d actually much rather just gin a up a little pan pizza that you can do in your regular home oven. There are a lot of reasons to buy the Otto, but pizza should not be a primary one, in my opinion.
I did cook a beautiful batch of naan in it though which was lovely. It’s basically common sense. Anything in the flatbread family is going to do wonderful here, but stuff with toppings needs to be par baked because it’s so damn hot.
Other stuff
Can you cook other stuff in the Otto? Yeah, 100%. Basically anything you can throw in a cast iron pan and sear up will do well in the Otto. Examples I’ve tried include peppers and onions, fruit and veg medleys and crispy potatoes drizzled in oil. Because the cast iron gets nice and evenly hot and you have a top broiler it makes for an ideal searing environment. It is hot as hell even at the lower settings though, so you need to keep an eye on it.
Should you buy it?
Otto Wilde likely have their own ideas about the target market for their grills but for me it’s: has disposable income, loves steak enough to eat it 3x a week and already owns at least one or two other specialty grilling items. Basically, Big Green Egg owners. While something like a BGE is amazing at low and slow and smoking, it takes a hell of a lot to stoke and maintain the heat you’d need to get a caramelizing sear and in the end your steak would definitely be dryer.
The Otto Grill is basically the consumerized version of a commercial kitchen staple item. Could you buy something like a Salamander for like $1,300? Sure, but at that point you’re a commercial kitchen and you’re gonna need a natural gas plumb and probably a business license. Just rent a strip mall slot or a food truck.
Overall I found the design to be thoughtful, straightforward and reliable. Though I did have some ignition issues as described earlier, this is frank German engineering at its most utility-driven. The Otto Grill is expensive, but does precisely perform the task that it claims to make possible. I have cooked steaks by many different methods over the years and as I mentioned above, some of them are absolute stand-bys because they are really close to restaurant methodology. But for steakhouse style crust delivered absolutely consistently with the minimum of time and effort, the Otto Grill stands alone.
As one of the world’s most populated countries, with a fast-growing internet economy, Indonesia offers plenty of opportunity for startups. AC Ventures wants to tap into that with its $80 million ACV Capital III L.P. fund. The firm announced the first close of the fund today, with $56 million already committed.
The capital will be invested into 30 Indonesian startups over the next three years, with first checks of up to $3 million going to seed to Series A-stage companies.
Based in Jakarta with a team of twelve people, ACV is a strategic alliance between AC Ventures and Indies Capital. ACV’s founding partners are Adrian Li and Michael Soerijadji, both founders and managing partners at AC Ventures, and Indies Capital managing partner Pandu Sjahrir. Sjahrir is also on the board of two Indonesian unicorns, Gojek and Sea.
The alliance has already made investments in nine startups: Shipper, Kargo, Stockbit, Bukuwarung, ESB, Co-Learn, KitaBeli, Aruna and Soul Parking. It will focus on e-commerce, financial tech, startups that serve MSMEs (or micro, small and medium-sized enterprises) and digital media-enabled services, which Li told TechCrunch could encompass sectors like education and healthcare, in addition to entertainment.
ACV also plans to work closely with the companies it invests in, guiding them through business development, key executive hires and later rounds of funding. Its also launched programs like AC Academy to coach founders on skills like growth hacking and fundraising.
Internet penetration and online payments have grown a lot over the past five years, but e-commerce still accounts for a tiny fraction of Indonesia’s overall retail market. This gives startups plenty of room to innovate. For example, logistics is very fragmented in Indonesia, because it has 600 inhabited islands. Shipper, another ACV investment, offers a platform to help sellers manage multiple shipments through different providers at once.
Fundraising for ACV Capital III began before the COVID-19 pandemic and despite the crisis’ economic toll, Li said that in countries like Indonesia, it may speed up the adoption of many kinds of technology. For example, BukuWarung, which focuses on digitizing operations for neighborhood shops and other small businesses, recently launched digital payments in response to demand for online orders and contactless payments. Another ACV portfolio company, ESB, is doing the same thing for restaurants, and Li said interest in its services increased as food and beverage businesses turned to online orders and deliveries during social distancing measures.
“We’re really seeing some great opportunities in Indonesia, and we’re seeing more interest globally going into startups in Indonesia,” said Li. “This is the world’s fourth most populous country and there are so many products and services which can be delivered better and more efficiently through technology.”
Bangalore-headquartered Razorpay, one of the handful of Indian fintech startups that has demonstrated accelerated growth in recent years, has joined the coveted unicorn club after raising $100 million in a new financing round, the payments processing startup said on Monday.
The new financing round, a Series D, was co-led by Singapore’s sovereign wealth fund GIC and Sequoia India, the six-year-old Indian startup said. The new round valued the startup at “a little more than $1 billion,” co-founder and chief executive Harshil Mathur told TechCrunch in an interview.
Existing investors Ribbit Capital, Tiger Global, Y Combinator, and Matrix Partners also participated in the round, which brings Razorpay’s total to-date raise to $206.5 million.
Razorpay accepts, processes, and disburses money online for small businesses and enterprises. In recent years, the startup has expanded its offerings to provide loans to businesses and also launched a neo-banking platform to issue corporate credit cards, among other products.
Mathur and Shashank Kumar (pictured above), who met each other at IIT Roorkee, started Razorpay in 2014. They began to explore opportunities around payments processing business after realizing just how difficult it was for small businesses such as young startups to accept money online less than a decade ago. There were very few payment processing firms in India then and startups needed to produce a long-list of documents.
The early team of about 11 people at Razorpay shared a single apartment as the co-founders rushed to meet with over 100 bankers to convince banks to work with them. The conversations were slow and remained in a deadlock for so long that the co-founders felt helpless explaining the same challenge to investors numerous times, they recalled in an interview last year.
To say things have changed for Razorpay would be an understatement. It’s become the largest payments provider for business in India, said Mathur. Razorpay, which competes with Prosus Ventures’ PayU, accepts a wide-range of payment options including credit cards, debit cards, mobile wallets, and UPI.
“Razorpay has established itself as a clear leader, with its strong focus on customer experience and product innovation,” said Choo Yong Cheen, Chief Investment Officer for Private Equity at GIC, in a statement. “GIC has a long track record of partnering with leading fintech companies globally and is delighted to partner with Razorpay in its journey to transform payments and banking.”
Some of Razorpay’s clients include budget lodging decacorn Oyo, e-commerce giant Tokopedia, top food delivery startups Zomato and Swiggy, online learning platform Byju’s, ride-hailing giant Gojek, supply chain platform Zilingo, caller ID service Truecaller, travel ticketing firms Yatra and Goibibo, and telecom giant Airtel.
The startup expects to process about $25 billion in transactions — up five times from last year — for nearly 10 million of its customers this year, said Mathur.
He attributed some of the growth to the coronavirus pandemic, which he said has accelerated the digital adoption among many businesses.
On the neo-banking and capital side, Mathur said, Razorpay expects RazorpayX and Razorpay Capital to account for about 35% of the startup’s revenue by the end of March next year.
Mathur said the startup’s payment processing service continues to be its fastest growing business and does not need much capital to grow, so the startup will be deploying the fresh funds to expand its neo-banking offerings to include vendor payment, and expense and tax management and other features.
The startup, which aims to work with over 50 million businesses by 2025, may also acquire a few firms as it explores opportunities around inorganic expansion in the neo-banking category, said Mathur.
“We will continue to make an impactful contribution to the growth of the industry, aid adoption in the under-served markets and drive new practices and a new thinking for the industry to follow. And this investment fits perfectly with our growth strategy,” he said.
While the coronavirus pandemic has slowed down deal-makings in India, about half a dozen startups in the country including online leaning platform Unacademy, and Pine Labs have secured the unicorn status.
Sources have told TechCrunch that Twilio intends to acquire customer data startup Segment for between $3 and $4 billion. Forbes broke the story on Friday night, reporting a price tag of $3.2 billion.
We have heard from a couple of industry sources that the deal is in the works and could be announced as early as Monday.
Twilio and Segment are both API companies. That means they create an easy way for developers to tap into a specific type of functionality without writing a lot of code. As I wrote in a 2017 article on Segment, it provides a set of APIs to pull together customer data from a variety of sources:
Segment has made a name for itself by providing a set of APIs that enable it to gather data about a customer from a variety of sources like your CRM tool, customer service application and website and pull that all together into a single view of the customer, something that is the goal of every company in the customer information business.
While Twilio’s main focus since it launched in 2008 has been on making it easy to embed communications functionality into any app, it signaled a switch in direction when it released the Flex customer service API in March 2018. Later that same year, it bought SendGrid, an email marketing API company for $2 billion.
Twilio’s market cap as of Friday was an impressive $45 billion. You could see how it can afford to flex its financial muscles to combine Twilio’s core API mission, especially Flex, with the ability to pull customer data with Segment and create customized email or ads with SendGrid.
This could enable Twilio to expand beyond pure core communications capabilities and it could come at the cost of around $5 billion for the two companies, a good deal for what could turn out to be a substantial business as more and more companies look for ways to understand and communicate with their customers in more relevant ways across multiple channels.
As Semil Shah from early stage VC firm Haystack wrote in the company blog yesterday, Segment saw a different way to gather customer data, and Twilio was wise to swoop in and buy it.
Segment’s belief was that a traditional CRM wasn’t robust enough for the enterprise to properly manage its pipe. Segment entered to provide customer data infrastructure to offer a more unified experience. Now under the Twilio umbrella, Segment can continue to build key integrations (like they have for Twilio data), which is being used globally inside Fortune 500 companies already.
Segment was founded in 2011 and raised over $283 million, according to Crunchbase data. Its most recent raise was $175 million in April on a $1.5 billion valuation.
Twilio stock closed at $306.24 per share on Friday up $2.39%.
Segment declined to comment on this story. We also sent a request for comment to Twilio, but hadn’t heard back by the time we published. If that changes, we will update the story.
With an unprecedented number of Americans voting by mail this year, it may take longer than normal for results to come in this Election Day—including even unofficial results. Yet President Donald Trump’s disinformation campaign about election security continues to falsely suggest that any “delay” would be the result of fraud.
Government officials charged with protecting the election made it clear, however, that slower-than-usual results should be totally expected.
“We are likely to see delays in the processing of the election,” says Brandon Wales, the executive director at the Cybersecurity and Infrastructure Security Agency, or CISA. “The truth is that nothing about this process changes when the election will be officially done.”
“Results might not be available on election night … [but] it doesn’t mean the process has been compromised; it means the system is working.”
“Everything you hear on Election Day has always been unofficial results,” he adds. “The vote isn’t done until the election is certified by that state’s chief election official, which often comes several weeks after the election. Even the unofficial results might not be available on election night in some places, including in crucial swing states, so we may not have results on election night. We encourage people to not be concerned about that. That is normal. It doesn’t mean the process has been compromised; it means the system is working. Local and state officials are professionals. Let them do their jobs.”
The comments, which were made during MIT Technology Review’s Spotlight On Cybersecurity event, outline the challenge faced during this year’s election.
The Election Project, a running tally of early voting activity, shows that over 2.5 million Americans have already returned mail-in ballots. Counting them can take longer than counting in-person votes because of security measures like verifying signatures and processing the outer and secrecy envelopes. Add to that the fact that counting often starts late, and it can push back the expected timeline for results. Mail ballots are still secure and fraud is extremely rare, contrary to the president’s repeated lies about the subject.
But we’re not out of the woods yet
If America doesn’t get results on Election Day, a storm of disinformation is likely to be kicked up in an attempt to undermine the legitimacy of the vote. Federal officials, like Wales, have said that foreign actors like Russia could insert extra chaos at a delicate time for American democracy.
“I think our role is, first, trying to correct election disinformation,” Wales said.
In one recent example, a Russian news site reported that a Michigan voter database was hacked, and news began to spread quickly. CISA—and journalists—corrected the record: all the information that had been apparently “stolen” was actually already publicly available, as most state voter rolls are. There was in fact no compromise of the system, even though word of an attack spread like a small wildfire.
On Election Day, though, the threat is a much bigger blaze.
While the threat of foreign disinformation is serious, it’s also simpler to deal with than the almost-guaranteed domestic disinformation. The president has effectively promised that he will claim the election is stolen if he is losing or if results are not immediately reported.
What is the playbook for Wales when the malicious actor is American rather than foreign?
“There certainly is a difference in what the United States government can do because under the First Amendment people have freedom of speech,” he said. “Social-media companies can take action under their terms of service. CISA’s role doesn’t change. Our role is to get to the American people and provide them the right way to evaluate information they’re seeing. Ultimately we can do that whether disinformation comes from foreign or domestic sources.”
CISA’s plan, whether disinformation comes from abroad or home, is to point Americans to trusted sources.
“In almost all cases,” Wales explains, “that’s likely to be state and local election officials, who are the professionals who run these elections and who have a vested interest in making sure votes are counted correctly.”