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Android, Still "Winning" — Just Not At The Two Biggest U.S. Carriers

parislemon:

Steve Kovach for Business Insider:

That means (if we’re being conservative) at least 80% of all smartphones sold through AT&T, the second largest carrier in the U.S., were iPhones. The rest were Android, Windows Phone, BlackBerry, or whatever else is out there.

Now let’s look at Verizon’s earnings last earnings report for the same quarter. Verizon, the largest carrier in the U.S., sold 6.2 million iPhones out of a total of 9.8 million smartphones. That means the iPhone made up 63% of Verizon’s smartphone sales.

This is not some survey of a few thousand people. This is not data extrapolated from ad impressions across a vague number of devices. This is sales data. It does not lie. On the two largest carriers in the U.S., the iPhone dominated last quarter.

You can argue about whether that’s important or not. But clearly, when Apple launches a new iPhone in the U.S., it sells a lot of new iPhones — even more than the plethora of Android options combined. (A trend which has continued for a few years now.) Which suggests one of two things:

1) People buy an insane amount of iPhones in the U.S. because of the subsidy model. Verizon and AT&T (and now Sprint, and it looks like T-Mobile soon as well) allow you to get one for $299, $199, $99, or free. Those price points matter a lot, and they would matter in other countries as well.

2) The U.S. market is just different. For some reason, consumers in the U.S. want iPhones even when those in other countries do not as much.

If the first point is indeed the case, it’s a hell of argument for a lower priced phone without subsidy. It’s suggests that it’s not that people don’t want iPhones, it’s that they want new iPhones at good prices.

The data is also a pretty good argument as to why Apple may want to speed up the release cycle of new iPhones. (Though such a move would undoubtedly dampen the yearly “bulge” in sales.)

tango-mango: Crab rangoon Inspiration for what I cook in my kitchen comes from many sources, and often times they’re unexpected. It’s s a no-brainer that when the garden’s pumping out squash, tomatoes, lettuce or peas, I look for new recipes that include them or put them in the spot light. But sometimes all it takes to motivate me is seeing a random food photo while flipping through a kitchen advertising circular. The Williams Sonoma brochure was two ticks away from being chucked in the recycling bin when I spied a photo of a gorgeous casserole nestled in a gleaming pan. The picture was the inspiration for my wild rice with butternut squash and leeks. Having people over usually sparks some creativity in the kitchen, and get-togethers with my friends always gives me new fuel for the fire. Food magazines are hit and miss. Today I made these crab rangoons because an anonymous tumblr individual asked if I had a good recipe. Truth told, until today I had only made them once before. To save calories I decided to bake those rather than deep-fry them. We ended up with soggy-bottomed, hard-topped disasters. This attempt today was a huge success. They’re crispy on the outside with a yummy, warm and creamy filling. Ingredients: 1/2 pound imitation crab meat or lump crab meat (I went for the real deal) 1 (8 ounce) package cream cheese, room temperature 3 green onions, sliced thin 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon sugar I package wonton wrappers Water (to seal) Directions: If using imitation crab meat, separate it into threads. Combine crab meat (or imitation) thoroughly with other filling ingredients. Place a teaspoonful of filling in the middle of a wonton skin. Wet the edges of the wonton wrapper with water and fold one of two ways: Fold the two opposing corners together. Bring the other two corners to the center and gently press air out while sealing edges. Fold the wrapper in half to form a triangle. Gently press air out as you press edges to seal. Brush water on the left and right angles of the triangle and fold corners inward. Heat several inches of oil over medium-high heat to 360-375 degrees. Fry packages 3 or 4 at a time for a minute on each side or until golden and crispy. Remove from hot oil and drain on paper towels. Serve warm with plum sauce or sweet and sour sauce.
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tango-mango: Crab rangoon Inspiration for what I cook in my kitchen comes from many sources, and often times they’re unexpected. It’s s a no-brainer that when the garden’s pumping out squash, tomatoes, lettuce or peas, I look for new recipes that include them or put them in the spot light. But sometimes all it takes to motivate me is seeing a random food photo while flipping through a kitchen advertising circular. The Williams Sonoma brochure was two ticks away from being chucked in the recycling bin when I spied a photo of a gorgeous casserole nestled in a gleaming pan. The picture was the inspiration for my wild rice with butternut squash and leeks. Having people over usually sparks some creativity in the kitchen, and get-togethers with my friends always gives me new fuel for the fire. Food magazines are hit and miss. Today I made these crab rangoons because an anonymous tumblr individual asked if I had a good recipe. Truth told, until today I had only made them once before. To save calories I decided to bake those rather than deep-fry them. We ended up with soggy-bottomed, hard-topped disasters. This attempt today was a huge success. They’re crispy on the outside with a yummy, warm and creamy filling. Ingredients: 1/2 pound imitation crab meat or lump crab meat (I went for the real deal) 1 (8 ounce) package cream cheese, room temperature 3 green onions, sliced thin 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon sugar I package wonton wrappers Water (to seal) Directions: If using imitation crab meat, separate it into threads. Combine crab meat (or imitation) thoroughly with other filling ingredients. Place a teaspoonful of filling in the middle of a wonton skin. Wet the edges of the wonton wrapper with water and fold one of two ways: Fold the two opposing corners together. Bring the other two corners to the center and gently press air out while sealing edges. Fold the wrapper in half to form a triangle. Gently press air out as you press edges to seal. Brush water on the left and right angles of the triangle and fold corners inward. Heat several inches of oil over medium-high heat to 360-375 degrees. Fry packages 3 or 4 at a time for a minute on each side or until golden and crispy. Remove from hot oil and drain on paper towels. Serve warm with plum sauce or sweet and sour sauce.
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tango-mango: Crab rangoon Inspiration for what I cook in my kitchen comes from many sources, and often times they’re unexpected. It’s s a no-brainer that when the garden’s pumping out squash, tomatoes, lettuce or peas, I look for new recipes that include them or put them in the spot light. But sometimes all it takes to motivate me is seeing a random food photo while flipping through a kitchen advertising circular. The Williams Sonoma brochure was two ticks away from being chucked in the recycling bin when I spied a photo of a gorgeous casserole nestled in a gleaming pan. The picture was the inspiration for my wild rice with butternut squash and leeks. Having people over usually sparks some creativity in the kitchen, and get-togethers with my friends always gives me new fuel for the fire. Food magazines are hit and miss. Today I made these crab rangoons because an anonymous tumblr individual asked if I had a good recipe. Truth told, until today I had only made them once before. To save calories I decided to bake those rather than deep-fry them. We ended up with soggy-bottomed, hard-topped disasters. This attempt today was a huge success. They’re crispy on the outside with a yummy, warm and creamy filling. Ingredients: 1/2 pound imitation crab meat or lump crab meat (I went for the real deal) 1 (8 ounce) package cream cheese, room temperature 3 green onions, sliced thin 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon sugar I package wonton wrappers Water (to seal) Directions: If using imitation crab meat, separate it into threads. Combine crab meat (or imitation) thoroughly with other filling ingredients. Place a teaspoonful of filling in the middle of a wonton skin. Wet the edges of the wonton wrapper with water and fold one of two ways: Fold the two opposing corners together. Bring the other two corners to the center and gently press air out while sealing edges. Fold the wrapper in half to form a triangle. Gently press air out as you press edges to seal. Brush water on the left and right angles of the triangle and fold corners inward. Heat several inches of oil over medium-high heat to 360-375 degrees. Fry packages 3 or 4 at a time for a minute on each side or until golden and crispy. Remove from hot oil and drain on paper towels. Serve warm with plum sauce or sweet and sour sauce.
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tango-mango: Crab rangoon Inspiration for what I cook in my kitchen comes from many sources, and often times they’re unexpected. It’s s a no-brainer that when the garden’s pumping out squash, tomatoes, lettuce or peas, I look for new recipes that include them or put them in the spot light. But sometimes all it takes to motivate me is seeing a random food photo while flipping through a kitchen advertising circular. The Williams Sonoma brochure was two ticks away from being chucked in the recycling bin when I spied a photo of a gorgeous casserole nestled in a gleaming pan. The picture was the inspiration for my wild rice with butternut squash and leeks. Having people over usually sparks some creativity in the kitchen, and get-togethers with my friends always gives me new fuel for the fire. Food magazines are hit and miss. Today I made these crab rangoons because an anonymous tumblr individual asked if I had a good recipe. Truth told, until today I had only made them once before. To save calories I decided to bake those rather than deep-fry them. We ended up with soggy-bottomed, hard-topped disasters. This attempt today was a huge success. They’re crispy on the outside with a yummy, warm and creamy filling. Ingredients: 1/2 pound imitation crab meat or lump crab meat (I went for the real deal) 1 (8 ounce) package cream cheese, room temperature 3 green onions, sliced thin 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon sugar I package wonton wrappers Water (to seal) Directions: If using imitation crab meat, separate it into threads. Combine crab meat (or imitation) thoroughly with other filling ingredients. Place a teaspoonful of filling in the middle of a wonton skin. Wet the edges of the wonton wrapper with water and fold one of two ways: Fold the two opposing corners together. Bring the other two corners to the center and gently press air out while sealing edges. Fold the wrapper in half to form a triangle. Gently press air out as you press edges to seal. Brush water on the left and right angles of the triangle and fold corners inward. Heat several inches of oil over medium-high heat to 360-375 degrees. Fry packages 3 or 4 at a time for a minute on each side or until golden and crispy. Remove from hot oil and drain on paper towels. Serve warm with plum sauce or sweet and sour sauce.
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tango-mango: Crab rangoon Inspiration for what I cook in my kitchen comes from many sources, and often times they’re unexpected. It’s s a no-brainer that when the garden’s pumping out squash, tomatoes, lettuce or peas, I look for new recipes that include them or put them in the spot light. But sometimes all it takes to motivate me is seeing a random food photo while flipping through a kitchen advertising circular. The Williams Sonoma brochure was two ticks away from being chucked in the recycling bin when I spied a photo of a gorgeous casserole nestled in a gleaming pan. The picture was the inspiration for my wild rice with butternut squash and leeks. Having people over usually sparks some creativity in the kitchen, and get-togethers with my friends always gives me new fuel for the fire. Food magazines are hit and miss. Today I made these crab rangoons because an anonymous tumblr individual asked if I had a good recipe. Truth told, until today I had only made them once before. To save calories I decided to bake those rather than deep-fry them. We ended up with soggy-bottomed, hard-topped disasters. This attempt today was a huge success. They’re crispy on the outside with a yummy, warm and creamy filling. Ingredients: 1/2 pound imitation crab meat or lump crab meat (I went for the real deal) 1 (8 ounce) package cream cheese, room temperature 3 green onions, sliced thin 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon sugar I package wonton wrappers Water (to seal) Directions: If using imitation crab meat, separate it into threads. Combine crab meat (or imitation) thoroughly with other filling ingredients. Place a teaspoonful of filling in the middle of a wonton skin. Wet the edges of the wonton wrapper with water and fold one of two ways: Fold the two opposing corners together. Bring the other two corners to the center and gently press air out while sealing edges. Fold the wrapper in half to form a triangle. Gently press air out as you press edges to seal. Brush water on the left and right angles of the triangle and fold corners inward. Heat several inches of oil over medium-high heat to 360-375 degrees. Fry packages 3 or 4 at a time for a minute on each side or until golden and crispy. Remove from hot oil and drain on paper towels. Serve warm with plum sauce or sweet and sour sauce.
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tango-mango:

Crab rangoon

Inspiration for what I cook in my kitchen comes from many sources, and often times they’re unexpected. It’s s a no-brainer that when the garden’s pumping out squash, tomatoes, lettuce or peas, I look for new recipes that include them or put them in the spot light. But sometimes all it takes to motivate me is seeing a random food photo while flipping through a kitchen advertising circular. The Williams Sonoma brochure was two ticks away from being chucked in the recycling bin when I spied a photo of a gorgeous casserole nestled in a gleaming pan. The picture was the inspiration for my wild rice with butternut squash and leeks. Having people over usually sparks some creativity in the kitchen, and get-togethers with my friends always gives me new fuel for the fire. Food magazines are hit and miss.

Today I made these crab rangoons because an anonymous tumblr individual asked if I had a good recipe. Truth told, until today I had only made them once before. To save calories I decided to bake those rather than deep-fry them. We ended up with soggy-bottomed, hard-topped disasters. This attempt today was a huge success. They’re crispy on the outside with a yummy, warm and creamy filling.

Ingredients:

  • 1/2 pound imitation crab meat or lump crab meat (I went for the real deal)
  • 1 (8 ounce) package cream cheese, room temperature
  • 3 green onions, sliced thin
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • I package wonton wrappers
  • Water (to seal)

Directions:

If using imitation crab meat, separate it into threads. Combine crab meat (or imitation) thoroughly with other filling ingredients.

Place a teaspoonful of filling in the middle of a wonton skin. Wet the edges of the wonton wrapper with water and fold one of two ways:

  1. Fold the two opposing corners together. Bring the other two corners to the center and gently press air out while sealing edges.
  2. Fold the wrapper in half to form a triangle. Gently press air out as you press edges to seal. Brush water on the left and right angles of the triangle and fold corners inward.

Heat several inches of oil over medium-high heat to 360-375 degrees. Fry packages 3 or 4 at a time for a minute on each side or until golden and crispy. Remove from hot oil and drain on paper towels. Serve warm with plum sauce or sweet and sour sauce.

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