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Ask For Much more, Expect Less – When I was negotiating the resort offer, I asked for an all you can consume breakfast and dinner buffet to be included for totally free for every working day we had been at the resort, two evenings in complete. The mixed complete worth of the buffet was $4,000. ($40 X 50ppl = $2,000 X 2 evenings = $4,000) We met half way and my team received a full breakfast and dinner buffet with all the trimmings for totally free.
If you want to give it a whirl, all you have to do is find a reliable web site that can provide you many games to choose from. The first thing you have to do is discover all the guidelines that can be carried out looking more than the useful resources for new players. Even if you know the rules, the on-line edition of the game can vary depending on the websites. Consequently, prior to you begin playing the sport, it is extremely important to read the directions, which are provided in the starting of the game and play according to it.
Many of those month-to-month returns, of course, will be positive, and a significant number will represent losses. Now envision that you create each return on a card, place all the cards in a hat and begin drawing the playing cards at random. And imagine that you start with a pile of poker qq chips. Whenever you draw a positive return, you receive much more chips. But when your return is negative, you have to give up some of your chips to *the financial institution* in this game. If the initial fifty percent-dozen playing cards you draw are all good, you'll feel fairly assured. And you'll expect the good occasions to carry on. But if you suddenly attract a card representing a loss, your euphoria could vanish rapidly.
There is a increase and two callers. In all probability, you will be obtaining fantastic odds to contact with this hand. For example, there might be $235 in the pot, and it will only cost you $50 to contact. That's four.7 to one to contact. Give it a shot. Contact. If you hit your hand correct, you can get a big hand.
The great thing about on-line Poker games is that you do not have to maintain your poker playing cards face up. Furthermore, your opponents will not be able to see anything. This will also assist you to maintain your lack of experience magic formula and you will not be anxious when you play. However, you ought to still be careful, as there are some pro gamers taking part in on the net. When you are playing with such skilled gamers, using the right skills and strategies is extremely essential.


text:
package.path = "libs/?/?.lua;libs/?.lua;" .. package.path

-- main game components
require("globals")
require("state_manager")
require("character")

-- states
require("Menu")
require("Game")

-- 3rd parties

lovebird = require("lovebird")
anim8 = require("anim8")
lurker = require("lurker")

-- game starts
function love.load()
--    if arg[#arg] == "-debug" then require("mobdebug").start() end

    -- creating game instance
    Instance = {}

    -- switching to menu state immediately
    state.switch(Menu)
end

function love.update(dt)
    lurker.update()
    lovebird.update()

    if currentState then
        state.call('update', dt)
    end
end

function love.draw()
    if currentState then
        state.call('draw')
    end
end

function love.keypressed(key, code)
    if currentState then
        state.call('keypressed', { key = key, code = code })
    end
end

function love.keyreleased(key, code)
    if currentState then
        state.call('keyreleased', { key = key, code = code })
    end
end

function love.mousepressed(x, y, button)
    if currentState then
        state.call('mousepressed', { x = x, y = y, button = button })
    end
end

function love.mousereleased(x, y, button)
    if currentState then
        state.call('mousereleased', { x = x, y = y, button = button })
    end
end

redpajama_set_name: RedPajamaGithub


text:
Q: Ping on Mavericks on late 2013 MacBook Pro slow and variable compared to Windows I had a couple of issues connecting to an SMB share last night so started using ping to test connectivity.
At that point I noticed the ping was very slow and variable - my Windows laptop shows <1ms for all pings to the router.
An example:
64 bytes from 192.168.1.1: icmp_seq=335 ttl=64 time=208.350 ms
64 bytes from 192.168.1.1: icmp_seq=336 ttl=64 time=129.768 ms
64 bytes from 192.168.1.1: icmp_seq=337 ttl=64 time=51.067 ms
64 bytes from 192.168.1.1: icmp_seq=338 ttl=64 time=278.491 ms
64 bytes from 192.168.1.1: icmp_seq=339 ttl=64 time=1.315 ms
64 bytes from 192.168.1.1: icmp_seq=340 ttl=64 time=120.040 ms
64 bytes from 192.168.1.1: icmp_seq=341 ttl=64 time=40.420 ms
64 bytes from 192.168.1.1: icmp_seq=342 ttl=64 time=267.817 ms
64 bytes from 192.168.1.1: icmp_seq=343 ttl=64 time=188.607 ms
64 bytes from 192.168.1.1: icmp_seq=344 ttl=64 time=109.445 ms
64 bytes from 192.168.1.1: icmp_seq=345 ttl=64 time=1.313 ms
64 bytes from 192.168.1.1: icmp_seq=346 ttl=64 time=1.905 ms
64 bytes from 192.168.1.1: icmp_seq=347 ttl=64 time=3.662 ms
64 bytes from 192.168.1.1: icmp_seq=348 ttl=64 time=100.708 ms
64 bytes from 192.168.1.1: icmp_seq=349 ttl=64 time=21.266 ms
64 bytes from 192.168.1.1: icmp_seq=350 ttl=64 time=1.674 ms
64 bytes from 192.168.1.1: icmp_seq=351 ttl=64 time=1.397 ms
64 bytes from 192.168.1.1: icmp_seq=352 ttl=64 time=89.599 ms
64 bytes from 192.168.1.1: icmp_seq=353 ttl=64 time=10.996 ms
64 bytes from 192.168.1.1: icmp_seq=354 ttl=64 time=341.583 ms
64 bytes from 192.168.1.1: icmp_seq=355 ttl=64 time=159.329 ms
64 bytes from 192.168.1.1: icmp_seq=356 ttl=64 time=81.145 ms
64 bytes from 192.168.1.1: icmp_seq=357 ttl=64 time=1.945 ms

I have not seen any other symptoms - network speeds and things like ping test are fine. I see similar behaviour when pinging external sites though - much slower and variable.
I have tried plugging into power (possibly power saving could cause this) and also restarting.
I searched before posting and found no other questions, but now one of the related questions is useful - changing the interval to 200ms makes the pings fast and consistent.
But why would changing the ping interval to be 200ms instead of 1s change the latency?

A: The ping on Mavericks is badly broken. The reason for this is Mavericks puts network card into a power save mode within milliseconds when there's no traffic that it considers vital, and apparently it doesn't consider pings to be valuable traffic, therefore the network card (or, rather, wifi card) goes to "sleep" immediately, and it takes time for it to do so, therefore causing completely random ping results.
I have submitted a bug report to Apple in the early beta stages of the Mavericks, but they refused to address the issue, claiming "will not fix".
So the results you're seeing are not representative of the actual network connection.

A: Try running the following command if you need low latency for something like online gaming. It continuously pings your router every 200ms to stop the new 802.11ac Broadcom chip in the 2013 Haswell Macs from ever going to sleep.
ping -i 0.2 `netstat -nr | grep -m 1 '^default' | awk '{print $2;}'`

Hopefully, Apple will provide a proper fix for this in the coming Mac OS 10.9.2 update. They really screwed up on this one.

A: weeks trying to sort random ping results from my Mac and it was the power saver setting - found this post by accident and is spot on - turned network sleep off (System Preferences-->Energy Saver-->Wake for network access) and ping is immediately consistent, as is all intermittent network traffic.

A: For those who met strange high ping compared to other OS in the same environment (Win/Linux). Nothing has changed in Monterey (12.0.1). Everything is about Network card power management. You can perform very simple test:

*

*Run ping to your gateway (for example local router, e.g. 192.168.1.1)

*Run speedtest or any other network intensive app/website

The ping is good and the same as on Win/Linux machines during intensive network communication. As soon as the network throughput drops - ping takes off to 3/4 times.
This is the same thing, that @fletom @dniq suggests. Just updated 2021/2022 state.

A: I've created an app called PingFixer to address this issue. You can download it here: https://gum.co/PingFixer
Kevin

redpajama_set_name: RedPajamaStackExchange


text:
Tag: Brecht
August 27, 2010 September 18, 2010 stephen1 Comment
There's a technique surely everyone's now familiar with in suspense or horror films: humor. Often the first part of the film is lighthearted, which serves to…well, you know, make it so that everyone in the audience is really primed to be emotionally demolished.
Hitchcock's actors in the Man Who Knew Too Much included Peter Lorre, who worked with Brecht, and Nova Pilbeam, who married Pen Tennyson, great-grandson of Alfred, Lord Tennyson, who took over the post of Poet Laureate from Wordsworth, who'd assumed it after Robert Southey, totally mocked by Lord Byron, and Tennyson's descended from Edward III, of pseudo-Shakespeare fame, and Blake pseudo-fame. Hitchcock, who considered Bunuel the greatest director, Bunuel who worked with Dali, Hitchcock who was worshiped by Truffaut, Truffaut who called Night and Fog the greatest film ever made, which was made by Resnais, who thinks Nathalie is a sweetheart, and so do I, and tomorrow I really need to call her.
I mean, when you stop and think about it, that's all so much more fascinating than the lies we've been told about the good intentions of George Washington.
Hitchcock remade this film in 1956, my comments here, and the film is fairly dense both structurally and in terms of character development. It's a gorgeous example of the director knowing more about the characters than he lets on, and because there are no explanations, we're left believing these people are real. Is it necessary? No. Does it make the film more forceful? Yes. But what other differences are there?
Well, to start with, I'll remind you that this is a story about a child being kidnapped and how his parents go about saving him. The 1956 version has a weaker female lead whose strength is in her musical ability, weakness in her mental fortitude, and the film is just as much about the saving of a child as the saving of a marriage. The 1934 version has a couple with a delightfully sense of love and humor, a British version of Nick and Nora Charles, though The Thin Man's earliest European release date is from the same month as this film's release! So much for Nick and Nora Charles being essentially American. The mother in this story also happens to be a sharpshooter who saves the day not by singing, but by sniping the baddie off the fucking roof. Yeah. Imagine Doris Day with a rifle.
It always gives me a little chill when Brits show anything that look like real emotions. Maybe that's why I like Lily Allen.
In the 1934 version the child is played by the 15 year old Nova Pilbeam, who's made to seem much younger, but who, in actuality, was a total hottie, and one of the only starlets of that era with whom I still have a chance to, you know, get with. Even if she is 90. I've seen some pretty vibrant nonagenarians. If you have her email address, please let her know.
Compare her with the boy in the 1956 version. Both kids are talkative and walking calamities, but Nova Pilbeam is adorable and the boy is insufferable. I hate him. The kidnappers can have him, because I hate him from the very first scene. It's also worth noting that Nova Pilbeam's acting stands out as superb, especially considering the differences compared to other actors of the period. The final scene, when she's a little hysterical/shell-shocked, is stunning–it's unlike any sound I've ever heard uttered on film up until that point. And her pajamas, prisoners stripes, are a sickening addition for the wardrobe. I must add, though, that anything I watch from this period is with one eye toward the trenches of the Western Front, another eye toward Dunkirk, and that awful understanding that as this film was being made, even one of its stars had already fled Nazi Germany.
We only think time goes quickly because we have the capacity to suffer so horribly during short periods.
But a hundred summers ago we had no idea that the British Empire was about to collapse. King Edward died in May 1910, which means that the film Mary Poppins begins before that date ("it's grand to be an Englishman in 1910 / King Edward's on the throne, it is the age of men") — Kaiser Wilhelm, his nephew, was at his funeral, and the family name was still Saxe-Coburg-Gotha. Wilhelm blamed the German disillusionment with the war, and subsequent collapse of the country, on the Jews, stating that they should be wiped out as a vermin.
"And if we spoke we'd never see her again. It's her life against this fellow, Ropa's. Why should we care if some foreign statesman we've never even heard of were assasinated?"
"Tell me, in June 1914, had you ever heard of a place called Sarajevo? Of course you hadn't. I doubt if you'd even heard of the Archduke Ferdinand. But in month's time, because a man you'd never heard of killed another man you'd never heard of in a place you'd never heard of, this country was at war."
And there you have it. That's how the world works. That's logic that every single person in the audience would have understood. Our ancient history hadn't been written yet. Perhaps it reminds you of today. A man we've never heard of is supposedly going to open a building whose purpose we don't know, on a street none of us can name and certainly can't find on a map. And the whole country is in an uproar because the Republicans see it as evidence that our president is a terrorist sympathizer. We're all slaves, every single one of us. Stupid fucking slaves whose lives, to our leaders, are worth less than the ink on our birth certificates. But god, we know how to suffer. We know how to take a bee-sting and feel it for an eternity. So it's easy to think you have all the time in the world, easy to think the Great War happened before the invention of consciousness. But it was just yesterday. I've met and touched a man who fought there. There's so much more to life than the petty shit you find important.
And here's some recommended reading on Hitchcock's 1930s films as anti-German: http://www.filminfocus.com/article/hitchcock_at_war/print
and lyrics and footnotes to "The Writing of Tipperary" http://www.mysongbook.de/msb/songs/w/writingo.html
film: Godard: Pierrot le Fou (1965)
July 21, 2009 July 21, 2009 stephen1 Comment
Dear Meg,
I really am trying to write. Actually, the truth is that I haven't begun writing at all. I have all the materials I need to begin writing, but there's this present lack of something in me that leads me to a persistent inability not only to finding my words, but also to having real thoughts. Letter writing has failed me, travel has failed me, adventures have failed me, digging up family ghosts have failed me, I've tried all these things in the past few weeks and I find myself unable to write like I once could. It's terrifying. So now I've been watching Godard and some opera (I don't mean just any ol' opera, I mean un certain opéra) and hoping desperately that forcing myself to write about these things will bring me quickly back to my senses. If nothing else will, then that's that, I simply am unable to write ever again and I will have to just be ilwriterishly for ever after.
In the meantime I've been reading a lot of old reviews regarding works I've been involved with—and it seems to me that critics are quite possibly the dullest bunch ever formed by god, and I can only hope that someday a new sort of criticism will emerge, in which the critic will begin under the assumption that the artist knows precisely what he or she
(must I include 'or she'–or can I just go along with the old rules of grammar in which the masculine gender is attributed to an indeterminate subject? or am I supposed to switch back and forth, like in the science safety videos where all the kids always have names we've never heard before? honestly, Meg, sometimes I can't even lift my pen because I don't know what to do with my pronouns! How do you deal with this?)
has created, has made every decision with infinite deliberation. That's how I always tried to approach creative writing classes, in which I'd assume typos to be artistic statements. That's how critics should be approaching everything—with a reasonable touch of taste, but mostly with confidence in the artist. Full disclosure: I was a critic for a big newspaper for four years, so I can assuredly say that there are few critical sins I did not leave uncommitted. But I suppose the special hell for critics will look very much like a Ben Franklin arts and crafts supply store.
The thing about these films that so agonizes me is how they speak to such vast numbers of people. The memory of France I most wish to rid myself of is of that smiling idiot and his expensive camera and his adorable 'I make websites for a living and go camping on weekends' outfit photographing Brassai's old apartment building and the Bunuel/Henry Miller/etc etc etc etc cafe beneath it. I want them to speak only to me. When I saw Jules et Jim originally, in the 'foreign language lab' I'd sneaked into so I could borrow the film from the French department and watch it wearing rubber headphones on a tiny yellowed television. The brilliance I drew from it was the following: it was made to be a very long and boring film so that at the very end the audience could be shocked by the casual treatment of death and cremation. Last I saw it I found it unspeakably beautiful, it was a whole world. So with Godard, my introduction to him, all on the large screen, was quite similar, looking for his funny sound-effects, his references to other films, his odd usage of the camera for conveying dialogue, his breaking of the rules. I understood that he was making art for its own sake, not for the sake of beauty, not because he might be able to make things new. I once looked at art as something to only be dissected, to be treated like a vial of blood to be separated and analyzed, to eke out cell-counts and percentages and meaning, when the truth of the matter is that George Michael refuses to get himself checked for HIV because he's afraid of what the results might be—and if we took some of his blood and scientists analyzed it for every possible measurement it could yield, those scientists would find nothing telling of his sweet singing voice. That's a proper comparison, isn't it? Because although George Michael's HIV status won't change what he's accomplished as a singer and what he still accomplishes today, his knowing the status could be helpful in prolonging his life and whatever other good that might effect. So perhaps although treating a film like a picky child treats a chicken leg might be useless in terms of understanding its beauty, perhaps it comes in useful when determining its longevity. But I sure hope not.
My great fear is that with age, if I'm finding these films beautiful now, that I someday might end up like that proto-emo kid in American Beauty who videotapes plastic bags blowing in the wind. He can go to hell too, along with everyone who gathers in big groups and lets go of balloons. But besides that, once you reach the point of finding beauty in plastic bags you've probably lost all usefulness to humanity. One needs standards. Here's a standard: Sri Lanka is actually an island, and its political boundaries are not at all shaped like Vietnam.
"You speak to me with words, and I look at you with emotions."
This is spoken by the woman to the man in a conversation I feel central to one of Godard's concerns here, which is the failure of communication between men and women.
Briefly: Belmondo runs off with his babysitter, Anna Karina, and the two of them do what everyone does in Godard films. But they do it while being criminals and committing many crimes it's difficult to slight them for, also Belmondo gets water-boarded twice without the camera cutting away from him
(which, if you're counting, means that the actor Belmondo was water-boarded at least as many times as was once claimed of Khalid Sheikh Mohammed)–
but what's most important is that the two of them run away together and there's never really any motive established except their love for one another (ultimately questionable) and an equally fierce longing for romanticism in life. Do you know what a Carioca is? A native of Rio de Janeiro. Can you imagine how different things would be if Columbus had thought he'd landed at Rio de Janeiro, and then he'd call everyone Cariocans. It'd be such a mess. Belmondo finds himself at peace when they live by the sea, quite romantic, he reads and writes, she says "I don't give a damn about books" and declares herself quite bored. By the time they lose each other in a brief accident involving murder, dancing, and water-boarding, I'm led to believe that she didn't want to stick around, and when they find each other again, I don't entirely believe in her love anymore.
The problem is that I identify with both of them. How many times a day do I not give a damn about art before rushing and clutching its limp bodies off the floor to cover them with kisses? I think if anyone else I know identifies, you do, because I've seen you take both sides. Is that everyone's eternal struggle? I don't quite know what it is to be a man or to be a woman. I don't know if I speak with words or with emotions, I don't know if I look with words or with emotions. I'm afraid I'm quite changeable. What is certain, regardless, is that both their dreams I love instantly—and even their violent ends seem terribly merciful of Godard, because it would be much worse to led them languish in a courtroom.
But to the point: how should I be taking this film? intellectually or emotionally? All the essays in the world don't change the fact that Brecht consistently found factory workers easily comprehending his plays while intellectuals got it wrong, and got it wrong, and got it wrong. They didn't begin writing the screenplay for this until the day before shooting began. Yet some assert that every film of Godard's deserves a book to dissect it. Does it? Or is that too simple and insulting? Is it supposed to be experienced and sensed, or is it supposed to be turned into words? is it supposed to be felt or reduced to concepts? is it meant for everyone or is it only for wealthy undergrads? What does it show me to be attainable in life? What's most attractive and what's worth sacrificing? Have I learned anything about myself? I hope so.
Could I have written this better? Absolutely? Could I have? No. I've totally failed.
For this I also read Review: [untitled], by Michael Klein. Film Quarterly. 1966. University of California Press, which was a bunch of shit, as most everything ever written about film is apt to be.
In the next thing I write I'll be writing about Une Femme est une Femme—and I'll write about the people who don't deserve to enjoy French new wave cinema and why.
On form.
July 14, 2008 June 21, 2016 stephenLeave a comment
I once asked James Tate what he thought of writing in form. He replied that one can't write like a romantic anymore because it's inapplicable. I think Paul Verlaine and Leonard Bernstein would disagree. Says Bernstein:
"Form is not a mold for Jello, into which we pour notes and expect the result automatically to be a rondo, or a minuet, or a sonata. The real function of form is to take us on a half-hour journey of continuous symphonic progress. To do this, the composer must have his inner road map. He must have the ability to know what the next destination will be–in other words, what the next note has to be to convey a sense of rightness, a sense that whatever note succeeds the last is the only possible note that can happen at that precise instant."
Lately it's occurred to me that there is only one aspect of Bernstein's five (melody, harmony, counterpoint, rhythm, arrangement) credited by most of these hipster fucks who look at me in disbelief when I mention enjoying Emma "Baby Spice" Bunton's music (and having absolutely no tolerance for the band Television). Arrangement. And, to make matters worse, it's only accidental arrangement as a byproduct of instrumentation. My roommate and my sister are the two highest authorities on music, as far as I'm concerned. My roommate declares, "I like this because there is a good rhythm, you have to dance, and a nice melody." My sister declares, "my friends and I can sing along to this one." One could say the same about even the early Gershwin. One who writes in form is considered immature, and one who plays out of form is considered immature. If art as education, I mean in a Brechtian sense, is in any way still our only hope, god save us all.

redpajama_set_name: RedPajamaCommonCrawl


This spring, classically feminine silhouettes step into the field with modern digital print florals in vibrant, clashing tones. Be seen in sheer embroidered lace with a distinctly European feel. Complete the ensemble with a tailored black bow perched on a striking saucer and gold trimmed accessories. Elegant, designer inspired, sew-your-own looks have never been easier.


This California band is best known for their song "Let's Talk about Girls," a track from their 1967 debut album that also appeared on the first Nuggets compilation. Their history is convoluted and confusing, with members coming and going, producers presenting session musicians as the band, and almost as many breakups as they had albums. All of that was a long time ago, and these two new songs are brand new recordings featuring original lead singer David Aguilar and drummer Gary Andrijasivich (who was in the 1968 version of the band) along with newcomers Tim Abbott (lead guitar, sitar, backing vocals), Derek See (guitar, backing vocals), and Alec Palao (bass). "Judgement Day" starts with a sitar and acoustic guitar, shortly joined by a harmonica, and builds into a rollicking bluesy psych tune with the surprising addition of a pipe organ sound that comes about halfway through. It's a great song with topical lyrics that are general enough that it won't sound dated in a few years. "Secret Rendezvous" starts out with a much more garagey sound, but also features keyboard sounds that wouldn't have been possible in the 60s — no matter, as it's a good tune on its own merits. It's a pleasant surprise that these two songs exist, let alone the fact that they're so good.


text:
Buddyzm

Za trzy skarby (tłumaczone też jako "Trzy Drogocenności" lub "Trzy Klejnoty", skr. triratna, pali: tiratana, chiń. 三宝 sanbao, kor. sambo, jap. sambō, wiet. tam bảo) buddyzmu uważane są:
 Budda
 Dharma
 Sangha

Dżinizm
Dżinizm, powstały prawie równocześnie z buddyzmem, zaleca ascezę jako drogę do mokszy czy nirwany (wyzwolenia).

Droga do tego celu wiedzie poprzez trzy klejnoty, czyli:
 należyte postrzeganie;
 należyte poznawanie;
 należyte postępowanie (co oznacza powstrzymywanie się od zadawania cierpienia, kłamstwa, kradzieży, cudzołóstwa, posiadania nadmiaru rzeczy).

Zobacz też
 trzy schronienia
 trzy korzenie

Buddyzm
Dżinizm

redpajama_set_name: RedPajamaWikipedia


UNA ARCHER is a psychologist specialising in supporting secure attachment in parent-child relationships. Her positive HypnoBirthing experience inspired her to focus on bonding during pregnancy and the first two years of life because this period is incredibly rich in opportunities to create a solid foundation for a baby's healthy development and happiness. Una offers an information-packed free email course called '5 Heartwarming Ways to Bond with Your Unborn Baby' which is available at www.helpyourchildthrive.co.uk.


text:
Water pollution, a grim..
Water pollution, a grim reality?
Feature story | March 21, 2007 at 7:00
Today's celebration of World Water Day with the theme "Coping with water scarcity" is a reminder of the need to conserve and protect the world's fresh water sources, if we are to avert an impending crisis concerning humankind's most valuable...
Strongest Climate warning..
Strongest Climate warning yet demands action
Feature story | February 3, 2007 at 7:00
With the strongest warnings yet from the international scientific community on the threat of dangerous climate change just published, it's clearly time to match strengths of scientific warnings with determined action to reduce greenhouse gas...
Don't amBUSH our future
Feature story | November 19, 2006 at 7:00
Greenpeace activists climbed Jakarta's Tugu Selamat Datang (Welcome Statue) unfurling a banner that says "DON'T AMBUSH OUR FUTURE! STOP NUCLEAR AND CLIMATE CHAOS!" to slam US President George W Bush's inaction on climate change. Bush arrives in...
Pilipinas: Go Renewable!
Feature story | November 7, 2006 at 7:00
Senate President Manny Villar today formally opened the Greenpeace climate change photo exhibition at the launch of the environmental group's 'Pilipinas, Go Renewable' campaign at the Philippine Senate. The exhibit, entitled 'Climate in Crisis:...
HP tops most toxic notebook..
HP tops most toxic notebook PCs
Feature story | September 18, 2006 at 6:00
Greenpeace activists staged a picket at the office of computer giant Hewlett-Packard in Bangkok in protest against the use of toxic substances in its PCs.
ASEM: stop investing fossil..
ASEM: stop investing fossil fuels
Feature story | September 8, 2006 at 6:00
Thailand's Ministry of Energy was taken aback as Greenpeace activists dumped coal at their doorstep to dispute their energy policies that promote the burning of fossil fuels, such as coal, one of the primary causes of climate change. The...
Solar generation campaigns..
Solar generation campaigns at Masskara festival
Feature story | June 6, 2005 at 6:00
These kids may have the sun in their eyes. But they definitely aren't blinded by the light. In fact, they would like nothing more than to shine that light on everyone lest the world be plunged into the darkness, literally.
Simple lang, pledge for the..
Simple lang, pledge for the climate
Page | April 11, 2008 at 13:00
Stop Forests Destruction,..
Stop Forests Destruction, Before It's Too Late
Page | June 4, 2009 at 16:18
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text:
A himalájai fakusz  (Certhia himalayana) a verébalakúak (Passeriformes) rendjébe, ezen belül a fakuszfélék (Certhiidae)  családjába tartozó faj. Nevének helyesírása (fakusz vagy fakúsz) vitatott.

Rendszerezése
A fajt Nicholas Aylward Vigors ír ornitológus írta le 1832-ben.

Alfajai
Certhia himalayana himalayana Vigors, 1832
Certhia himalayana ripponi Kinnear, 1929
Certhia himalayana taeniura Severtzov, 1873
Certhia himalayana yunnanensis Sharpe, 1902

Előfordulása
Ázsiában, Afganisztán, India, Kazahsztán, Kína, Kirgizisztán, Nepál, Mianmar, Pakisztán,  Tádzsikisztán, Türkmenisztán és Üzbegisztán  területén honos. A természetes élőhelye hegyi mérsékelt övi erdők és cserjések, valamint ültetvények és vidéki kertek. Nem megfelelő körülmények esetén alacsonyabb részekre vonul.

Megjelenése
Testhossza 14 centiméter. Vékony, lefelé hajló csőre van. Háta halványan pöttyözött, torka és hasa piszkosfehér.

Életmódja
Fák törzsén csavarvonalban közlekedve, a farkára támaszkodva keresgéli, rovarokból és pókokból álló táplálékát.

Jegyzetek

Források

 – magyar neve

További információk
Képek az interneten a fajról

Certhia
Madárfajok
Afganisztán madarai
India madarai
Kazahsztán madarai
Kína madarai
Kirgizisztán madarai
Nepál madarai
Mianmar madarai
Pakisztán madarai
Tádzsikisztán madarai
Türkmenisztán madarai
Üzbegisztán madarai


It is a difficulty of rheumatic disease in which the heart valves are injured. Rheumatic fever is a provocative disease that initiates with strep throat. It can disturb connective tissue all over the body, particularly in the heart, joins, brain and coating. While rheumatic fever can attack people of all years, it is utmost communal in children. The best technique to avoid rheumatic infection is to treat strep throat with antibiotics.
The first stage in identifying rheumatic heart syndrome is founding that your child newly had a strep infection. Yet, it is possible that marks of the strep infection may be left by the time you yield your child to the doctor. In that occasion, the doctor will want you to try to recall if your child in recent times had a painful throat or other indications of a strep infection.
The doctor will do a physical checkup and check your child for emblems of rheumatic fever, with joint pain and irritation. The doctor also will pay attention to your child's heart to check for irregular beats or murmurs that may indicate that the heart has been stressed.
Though having rheumatic fever leaves a child extra vulnerable to heart injury, it does not repeatedly ceaselessly harm the heart. However, when the frustration produced by rheumatic fever leaves one or more of the heart valves hurt, the result is rheumatic heart illness. The mitral valve and the aortic valve are characteristically the ones damaged by the disease. Years later, the mitral valve may change pointed, a state recognized as mitral stenosis.
Production of severe rheumatic fever contains antibiotics to treat the strep contagion and extra medicines to comfort the irritation of the heart and other indications. Frequently aspirin is given in big doses till the joint inflammation drives away; hardly, steroids are wanted. When the acute illness has departed away, patients must to take penicillin, or a corresponding antibiotic, for numerous years to stop reappearances. This is a very significant treatment since the risk of heart valve injury growths if rheumatic fever persists.
Frequently the valve leak produced by the disease is slight and does not essential treatment. If the leak is simple enough to straining and expand the heart, surgery may be desirable to remove the leak. This surgery may include repair of the spoiled valve. Occasionally the valve is too critically spoiled to repair, in which incident it must be substituted by an artificial valve.
Children with rheumatic heart disease possibly will not have any perfect symptoms.
If your child has aortic or else mitral valve irregularities due to rheumatic fever, they may have indications linked to these valve difficulties. Certain signs that may recommend a problem with these valves contain being short of breath, mainly with movement or when lying downcast.
Youngsters with myocarditis or else pericarditis may have chest pain or puffiness.
Your child may also have other things of rheumatic fever, resembling joint pain and irritation.


text:
Route 239 is a highway in the Trinity Bight portion of Newfoundland in the Canadian province of Newfoundland and Labrador.  It is a short route, running from a junction at Route 230, starting at the community of Lockston and ending at the community of New Bonaventure.

Route 239 is one of only two highway numbers in Newfoundland and Labrador that end in the number 9 (the other being Route 419 on the Baie Verte Peninsula).

Route description

Route 239 begins in Lockston at an intersection with Route 230 (Bonavista Peninsula Highway/Discovery Trail) and it immediately passes south through the community. The highway leaves Lockston and winds its way south along the coastline to have an intersection with a local road leading to Trinity before passing through Goose Cove and Dunfield. Route 239 winds its way more inland through hilly terrain for several kilometres, where it passes through Trouty, before coming to a fork in the road, with a local road leading to Old Bonaventure (Route 239-15), and Route 239 continues south to New Bonaventure, where the highway comes to a dead end at the town's harbour.

Major intersections

References

239


Now, I have had a terribly busy month and almost didn't get to this wonderful prompt! It will have to wait for another time for some of my brainstorms like "By Gimli's Beard" beer cocktail in my mug of Gimli's head, a Saurian Sour with improvised Saurian Brandy (since I am fresh out), or any of the other myriad ideas I had. Instead, I turned to some old favorites and old companions – The X-Men. I took the inspiration from Cyclops for two reasons – 1) Campari makes a beautiful red color that reminds me of his eye beams; and 2) Cyclops has long been one of my favorite X-Men. Comic books in general have provided an outlet for my imagination over the decades – as a child the fantastic world opened up; as a young adult I saw the evolution of modern mythology as we retold these archetypal stories; as a less young man I see the generational struggle of stories as they come up against the wall of continuity left before them. They are a cultural lingua franca with my friends and serve to inspire to this day.
Cyclops was often overlooked, or used as a straight man to other writers more interesting characters but as an oldest child I saw in Cyclops the duty and responsibility that is often assumed. There is a regret and sadness that makes his character evolution poignant and his leadership role bitter-sweet. In the comics, his optic blasts have been described as Force Blasts, blasts of pure concussive force without heat or recoil. Turning to Campari, and the classic Negroni recipe, I replaced the vermouth with dry curacao and added rhubarb bitters. The dry curacao kept the drink more like an Old Pal, but with that bitter sweet citrus in the prominent category while the rhubarb bitters brought out the hints of spice. The drink, while quickly shot and rapidly conceived, does make me think of Scott Summers and I will certainly raise my glass to Rebecca for inspiring this nerdy digression.
Combine all ingredients in a mixing glass half filled with ice.
What is in your nerdy background? How do you find the glee and joy in your nerdy loves in cocktails? Most importantly, though, what would Professor X drink?


For me, this has been the toughest post to write. I want to tell you that conduct is all about the outside, our behaviour, and so setting a good example is about following a checklist of rules laid out in the Bible. But this simply isn't true.
Yes, at its simplest, conduct is defined as behaviour, but the root of that behaviour is so much more important.
If we want to set an example for others in our conduct, then we need to also be setting an example in our relationship with God.
He is the one who will mould our hearts to be most like His. Our conduct will be at its best, our behaviour most Christ-like, when our hearts are completely His.
Our actions come from the desires of our hearts. If we are seeking God with all we have, that will be reflected in what we do. He will be our focus. Equally, if our hearts are totally self-absorbed, then our behaviour will be selfish and detrimental to others.
But what can we do about this? How do we know that our hearts are "in the right place"?
Simply put: we ask God.
As we spend time with God, growing in relationship with Him, listening to what He has to say and focusing on Him, He will show us what needs to change. God has this beautiful way of showing us what could be better in a way that we will understand. I can think of so many times in my own life, where my heart has veered away from God and gently but firmly God has brought me back on track.
Why not spend some time listening to this song, and ask God to show you what your heart is focused on?
Remember that God is faithful, He will answer our prayers, in His timing - at a moment, or over a period of time. In His wisdom, and through His love, He will reveal to us where we've strayed from Him and, at the same time, how much He loves us regardless.


text:
Q: Extract text from Linearized PDF by pdfbox I am using org.apache.pdfbox.text.PDFTextStripper version 2.0.26. It works good for most PDFs. But It cannot extract text correctly from Linearized PDF:
Extracted text
Is there a way to extract text from Linearized PDF by pdfbox or using other tools?
Here is a Linearized PDF example

A: The problem with your example PDF is not that it's linearized.
The actual problem is that most fonts in your PDF are missing the necessary information for text extraction: They neither have ToUnicode maps nor useful Encodings, and they are Type 3 fonts which prevents the retrieval of additional information from an associated font program or CIDFont dictionary.
In particular such PDFs usually are explicitly generated to prevent text extraction by regular text extractors.
For such PDFs essentially your only option is to try OCR.

A: Linearized should not be an issue for text extraction but not all plain text is as you may expect, since some constructs cannot be described in plain text. So it is not clear which part you showing in source file but simple PDFtotext seem to not have a problem. I would avoid generic OCR as likely to add errors. Maths formulas are best converted by dedicated equation converters that work their OCR on image snippets. https://mathpix.com/ Snip is the commercial market leader  , and few competitors see https://www.sciaccess.net/en/InftyReader/

Here we can see the infty isolated svg formula from the pdf and its OCR  extracted characters Yj=  γEj 1/θ(Ej)θ−1.... which is meaningless  for this type of reversal. A copy of math tables or formulas as images is usually the best possible solution otherwise the result is highly likely to be corrupted. Note how some braces are recognized but not some critical ones.

We can see why that will happen by looking at the outline of that area, looks like CMEX10 is one of the worst defined as text. θ+ γLj 1/θ(Lj)θ−1


text:
Bromley 0 - 0 Altrincham
Stadium : Hayes Lane (London)
Summary Statistics Odds Predictions Form Head to Head Standings
England - National League
Overall L
Scored 2.00 0 2
Both Teams to Score 100% 0% 100%
1 0 2.03
Overall D
Both Teams to Score 100% 100% 0%
0.55 1.55 0
-0.17 0.83 0
Bromley - Last Matches
06/08/2022 Wealdstone 3 : 2 Bromley
Altrincham - Last Matches
06/08/2022 Altrincham 1 : 1 Maidstone United
Altrincham is 100% better in terms of Form
Bromley (3)
(1) Altrincham
Altrincham is +200% better in terms of Goals Conceded
Wealdstone (3)
(1) Maidstone United
Bromley is +82% better in terms of Expected Goals
Altrincham is +224% better in terms of Expected Goals Against
-0.17/Match
Bromley is +200% better in terms of Forms 1st Half
Match Offsides are calculated with the sum of the averages between the team Offsides of Bromley and Altrincham during the England National League 2022/2023 season.
8.5 Corners / Match
Match Corners are calculated with the sum of the averages between the team corners of Bromley and Altrincham during the England National League 2022/2023 season.
(10) Maidstone United
Match Yellow Cards are calculated with the sum of the averages between the team yellow cards of Bromley and Altrincham during the England National League 2022/2023 season.
Match Shots on target are calculated with the sum of the averages between the team shots on target of Bromley and Altrincham during the England National League 2022/2023 season.
Both Teams are equal in terms of Goals Conceded
Bromley is 100% better in terms of Expected Goals Against
Bromley - Home
Altrincham - Away
10/05/2022 Bromley 1 : 1 Altrincham
11/12/2021 Altrincham 0 : 1 Bromley
FT Result Over/Under Double Chance Both Teams To Score Result 1st Half Result 2nd Half
Highest Odds 1.95 3.60 4.00
Find Out More About the Match of Bromley vs Altrincham
When and where is the Match for Bromley vs Altrincham
The Match between Bromley and Altrincham takes place at the home of Bromley, in 13 August 2022, at 14:00. The match is part of the 2nd round of the England - National League, where Bromley is in 20th place in standings and Altrincham is in 11th in standings. The match will take place at the Hayes Lane (London).
Bromley Performance
Bromley is in 20th place in the England - National League. They have played 1 match, with a total of 0 wins, 0 draws and 1 loss. Bromley averages 0 Points Per Match in the England - National League with a total of 2 Goals Scored and 3 Goals Conceded.
Playing at home, Bromley is currently at 12th place. They have played 0 matches in total with 0 wins, 0 draws and 0 losses. Bromley averages 0 Points Per Match in England - National League at home with 0 Goals Scored and 0 Goals Conceded.
Altrincham Performance
Altrincham is in 11th place in the England - National League. They have played 1 match, with a total of 0 wins, 1 draw and 0 losses. Altrincham averages 1 Points Per Match in the England - National League with a total of 1 Goal Scored and 1 Goal Conceded.
Playing away, Altrincham is currently in 8th place. They have played 0 matches in total with 0 wins, 0 draws and 0 losses. Altrincham averages 0 Points Per Match in England - National League at away with 0 Goals Scored and 0 Goals Conceded.
What is the Form of Bromley?
In the past 5 matches, Bromley has won 0, drawn 0 and lost 1. They averaged 0 Points Per Match in the past 5 matches compared to their 0 average in the competition.
At home, Bromley has won 0, drawn 0 and lost 0 in the past 5 matches. They averaged 0 Points Per Match at home in the past 5 matches compared to their 0 average in the competition.
What is the Form of Altrincham?
In the past 5 matches, Altrincham has won 0, drawn 1 and lost 0. They averaged 1 Points Per Match in the past 5 matches compared to their 1 average in the competition.
Away, Altrincham has won 0, drawn 0 and lost 0 in the past 5 matches. They averaged 0 Points Per Match at away in the past 5 matches, compared to their 0 average in the competition away.
Head 2 Head between Bromley and Altrincham
In the past five years, Bromley and Altrincham have played 6 times against each other. Bromley has won 3, and Altrincham has won 1 with 2 matches ended in a draw.
When the match is played at Hayes Lane (London), there were 1 win for Bromley, 1 win for Altrincham and 1 match ended in a draw.


text:
NA For Change
Positive Change In A Changing World
NA for Change Children's Book Drive
NA For Change is holding a book drive to ensure that young readers in the Pittsburgh area have access to books that reflect their own identity and prepare them for life in a diverse world.
There is currently a dismal lack of diverse representation in children's books.
We will be collecting books that feature characters with a diverse range of backgrounds and identities. Every child deserves to see themselves and their peers represented in the books they read, and we hope to foster a positive relationship between children and their identities through this initiative.
Cora Cooks Pancit by Dorina K. Lazo Gilmore
Sadiq and the Desert Star by Siman Nuurali
Let's Talk About Race by Julius Lester
We're working with the City of Asylum Bookstore, Riverstone Books, and Penguin Bookshop to collect donations.
You may either visit these stores in person or order books online, which you can do by checking out the pages for our wish lists on the websites of the City of Asylum Bookstore, Riverstone Books, and Penguin Bookshop (links below).
Each wish list features different books, so feel free to choose some titles from each store!
You can also make donations using our Amazon Wish List, though we encourage you to support the local businesses we're working with during this time.
Once you make your purchases, we'll take care of delivering them to Reading Ready Pittsburgh!
Families, Families, Families! by Suzanne and Max Lang
Hair Love by Matthew A. Cherry
All books will be donated to Reading Ready Pittsburgh, a local non-profit that supports young readers and their families in the area.
We are Water Protectors by Carole Lindstrom
Wishlist Links:
City of Asylum Bookstore
Riverstone Bookstore
Penguin Bookshop
Emmanuel's Dream: The True Story of Emmanuel Ofosu Yeboah
We encourage you to take your time browsing for books that mean the most to you!
What is a Refugee? by Elise Gravel
The Proudest Blue: A Story of Hijab and Family by Ibtihaj Muhammad
Abuela by Arthur Dorros
The wish lists we've created all feature books that represent characters of a wide range of races, cultures, religions, abilities, and sexualities–all written for preschool or younger elementary school children and written by a diverse array of authors.
Our book drive will run from April 10 to May 8, 2021 (the end of Children's Book Week).
Thank you for your interest in supporting this drive! If you have any further questions, please email contact@naforchange.org or contact us through our social media channels.
NA For Change, Blog at WordPress.com.


text:
Professional Cooking - Chapter 3 "Tools and Equipment"
mikeyfrilot
AFTER THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Identify the dos and don'ts associated with the safe and efficient use of standard kitchen equipment; processing equipment; holding and storage equipment; measuring devices; and knives, hand tools, and small equipment.
Range Top- Open Elements (Burners)
either electric coils or gas flames. These tops are the fastest to heat and can be turned off after short use. However, cooktop space is limited to one pot per burner.
Range Top- Flattop (Hot Top)
(Lightweight). Burners covered with steel plate. More cook space is available. Top supports moderately heavy weights.
Range Top- Heavy-Duty Flattop
Burners covered with heavy cast steel. The top supports many heavy pots. A thick top requires longer preheating. Set burners for different levels, and adjust cooking heat by moving pots to different spots on the top. A ring-top range is a type of flattop that has removable rings, allowing access to even more intense heat from the flames below.
Range Top- Induction Cooktops
The top of this cooktop doesn't become hot. Rather, it works by magnetically agitating the molecules in steel or iron cookware so the cookware becomes hot. As a result, much less energy is used and the kitchen stays cooler, because only the pots and pans and their contents become hot. There are no hot surfaces or open flames. Also, no warm-up is required. The top can be turned instantly on or off. Small, easily portable induction burners are available. These are useful for off-premise catering operations, for buffet service, and even for table-side heating and cooking.
-The disadvantage of this cooktop is that only iron or steel pots can be used. Traditional aluminum or copper cookware will not work. There are now pots and pans made of aluminum sandwiched between layers of stainless steel.
Operate simply by heating air in an enclosed space. The most common ovens are part of the range unit, although separate oven units or ovens as part of a broiler unit are also available.
-Stack ovens are units that consist of individual shelves or decks arranged one above the other. Pans are placed directly on the oven deck rather than on wire shelves. Temperatures are adjustable for each deck.
Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. Because of the forced air, foods cook more quickly at lower temperatures. Also, shelves can be placed closer together than in conventional ovens without blocking the heat flow.
Slow-Cook-and-Hold-Oven
With computerized electronic controls and special probes that sense when a roast is done and tell the oven to switch from cooking temperature to holding temperature.
Many of these ovens are designed to be especially useful for low-temperature roasting. The sensitive controls make it possible to cook at steady, reliable temperatures of 200°F or lower and to hold foods at 140°F for long periods. Large cuts of meat take many hours to roast at a low temperature like 200°F. By setting the controls in advance, the operator can even let meats roast overnight, unattended.
These ovens are available as convection ovens and as regular stationary-air ovens.
Revolving Oven (Reel Oven)
Large chambers containing many shelves or trays on an attachment like a Ferris wheel. This oven eliminates the problem of hot spots, or uneven baking, because the mechanism rotates the foods throughout the oven.
Revolving ovens are used in bakeshops and in high-volume operations.
Combination Steamer Oven (Combi Oven)
Can be operated in three modes: Convection Oven, a Convection Steamer, and, with both functions on at once, as a High-Humidity Oven. Injecting moisture into an oven while roasting meats can help reduce shrinkage and drying.
-Programmed for multiple changes of temperature and humidity during the cooking cycle, customizing the program for each product to be cooked.
-Built-in temperature probes to be inserted in the product being cooked can be set to turn the oven off or change it to holding mode when the desired temperature is reached.
-Some special units are also equipped to inject smoke into the oven.
-The precise temperature control can be set for very low cooking temperatures, making it suitable for some sous vide cooking.
Barbecue Oven (Smoke Oven)
Like conventional ovens, but with one important difference: They produce wood smoke, which surrounds the food and adds flavor while it bakes or roasts. Special woods such as hickory, mesquite, or fruitwoods such as apple or cherry must be added to the smoke-producing part of the oven according to the manufacturer's instructions. This device is usually nothing more complicated than an electric heating element that heats small blocks or chips of the wood so they are hot enough to smoke but not hot enough to burst into flame.
Depending on the model, these ovens may have smokeless roast/bake cycles, cold-smoke cycles (with the smoke element on but the oven off), holding cycles, and broiling capabilities.
Not be confused with a smoker, used for making hot-smoked and cold-smoked foods
Infrared (Reconstituting Oven)
Contain quartz tubes or plates that generate intense infrared heat. These ovens are used primarily for reconstituting frozen foods. They bring large quantities of foods to serving temperature in a short time. The heat is even and controllable.
Wood-Burning Oven
Ancient ovens were made of heavy masonry, brick, or clay and heated by building a wood fire inside them. In this type of oven, the brick absorbs the intense heat of the fire and cooks foods long after the fire has gone out and the ashes removed. Items such as breads and pizzas are baked directly on the floor of the oven, just as in modern deck ovens.
Mostly used in specialty restaurants that feature roasted meats, pizzas, and similar items. The foods absorb some of the appealing wood-smoke flavors and aromas.
Because a traditional wood-burning oven lacks a temperature control knob, some experience is needed to produce baked goods of consistent quality. During the firing of the oven, a wood fire is built directly on the hearth inside the oven. The flue and the door are kept open to allow the smoke to escape. After the fire is stopped, the ashes and embers are swept out. The door and flue are closed to allow the heat to equalize inside the dome of the oven. Initial temperatures inside the oven at this point may be as high as 900°F. Pizza can be baked at this temperature. For meats and breads, the oven is left to stand until the temperature gradually drops to the desired range. Alternatively, a fire can be kept going in the back of the oven while foods are roasted toward the front, with the flue kept open.
Combination ovens, also available, are more controllable. These can be fired by gas alone, by wood alone, or by gas and wood together.
In these ovens, special tubes generate microwave radiation, which creates heat inside the food.
Generate heat from above, and food items are placed on a grate beneath the heat source. Broiling is a favorite way of preparing steaks, chops, chicken, and many other items.
Produce a very high heat and consume vast quantities of energy. Some broilers are said to go as high as 2,000°F at the burner.
Foods must be watched closely to avoid burning. Cooking temperature is adjusted by raising or lowering the grate that holds the food.
Small broilers used primarily for browning or glazing the tops of some items. They may also be used for broiling small quantities during off-peak hours.
Usually mounted above the range.
Used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above it.
Gives foods a distinct charcoal taste, which is created by smoke from meat fats that drip into the heat source.
Wood-smoke flavors such as hickory or mesquite can be added to foods if those woods are burned, if it designed for such.
-Flat, smooth, heated surfaces on which food is cooked directly. Perfect for pancakes, French toast, hamburgers and other meats, eggs, and potato items.
-Available as separate units or as part of a range-top.
-Clean surfaces after every use so they will cook at peak efficiency. Polish with an appropriate stone or cloth until the surface shines. Follow the grain of the metal to avoid scratching.
-Condition after each cleaning or before each use to create a nonstick surface and to prevent rusting.
-Conditioning Procedure: Spread a thin film of oil over the surface and heat to 400°F. Wipe clean and repeat until griddle has a smooth, nonstick finish.
-Cooks meat and other food by turning them slowly in front of electric- or gas-powered heating elements. Even though classical cooking theory categorizes this as roasting, these cookers are more closely related to broilers in that the foods are cooked by the infrared heat of the elements.
-Both enclosed (ovenlike) and open or unclosed units are available. Small units hold about 8 chickens, and sizes range all the way to very large models that can hold as many as 70 chickens.
-Because the heating elements are on the side (or sometimes above), the fats and juices don't drip into the flames as they do with grills. Drip pans catch juices, which can be used for basting or gravy making.
Has only one use: to cook foods in hot fat. Yet because of the popularity of fried foods, this function is an important one.
1. Standard fryers are powered by either gas or electricity and have thermostatic controls that maintain fat at preset temperatures.
2. Automatic fryers remove food from the fat automatically after a preset time.
3. Pressure fryers are covered fry kettles that fry foods under pressure. Foods cook faster, even at a lower fat temperature.
Tilting Skillet
-A versatile and efficient piece of equipment, that can be used as a griddle, fry pan, brazier, stewpot, stockpot, steamer, and bain-marie or steam table.
-It's a large, shallow, flat-bottomed pot. To look at it another way, it is a griddle with sides 6 inches high, plus a cover.
-It has a tilting mechanism that enables liquids to be poured out of it.
-Power may be gas or electric.
-Clean immediately after each use, before food has time to dry on. Add water, turn it on to heat it, and scrub thoroughly.
Tilt Steam-Jacketed Kettle "Trunnion"
-Heat much more quickly and have more uniform and controllable heat than pots on the range. Range in capacity from 2 gallons to over 100 gallons. Some large institutional kettles hold 4,000 gallons.
-Can be tilted for emptying, either by turning a wheel or by pulling a lever.
-Heat is controlled by regulating the steam flow or by adjusting the thermostat. Steam may be from an outside source or self-generated. Exercise caution when operating all steam equipment. Steam can cause serious burns.
-Clean immediately after use to avoid food drying on surfaces.
Non-Tilt Steam-Jacketed Kettle
-Emptied by a spigot and drain on the bottom.
-Clean immediately after use to avoid food drying on surfaces, disassemble the spigot and drain, and clean with a bottle brush
Pressure Steamer
Cooks food under a pressure of 15 pounds per square inch in high-pressure steamers or 4−6 pounds per square inch in low-pressure steamers. They are operated by a timer, which shuts the equipment off after a preset time. The door cannot be opened until the pressure returns to zero.
Pressureless (Convection) Steamer
-Jets of steam are directed at the food to speed the heat transfer, just as the fan in a convection oven speeds cooking. The door can be opened any time during cooking.
All steamers hold standard-size counter pans (12 × 20 inches) or fractions thereof. Their capacity varies from one to many pans.
-Steamer operation varies greatly depending on the model. Check the operating manual and be sure you understand a particular model well before attempting to operate it.
Caution is important with all steam equipment because of the danger of severe burns
Small Table-Model Mixer
Range in capacity from 5 to 20 quarts.
Vertical mixers are important and versatile tools for many kinds of food mixing and processing jobs, both in the bakeshop and in the kitchen. (The kind of mixer shown here is called the planetary mixer, because the beater attachment revolves on its own axis as it also rotates around the bowl, like the motion of planets around the sun.)
Adaptor rings enable several bowl sizes to be used on one machine. Most mixers have three operating speeds.
Large Floor-Model Mixer
Available as large as 140 quarts.
Paddle Mixer-Attachment
Flat blade used for general mixing.
Wire Whip Mixer-Attachment
Used for such tasks as beating cream and eggs and making mayonnaise.
Dough Arm (Hook) Mixer-Attachment
Used for mixing and kneading yeast doughs.
Food Cutter (Buffalo Chopper)
A common piece of equipment used for general food chopping. A variety of attachments makes it a versatile tool.
Food is placed in a rotating bowl, which carries the food to a pair of knives spinning rapidly under a cover. The fineness of the cut depends on how long the food is left in the machine.
1. Food Grinder
2. Slicer/ Shredder
3. Dicer
A valuable machine because it slices foods more evenly and uniformly than can be done by hand. This makes it valuable for portion control and for reducing cutting loss.
Blades typically are set at an angle, so slices fall away from these blades with less breaking and folding than from vertical blades.
With manual machines, the operator must move the carriage back and forth to slice the food. Automatic machines move the carriage with an electric motor.
Vertical Cutter/ Mixer
A large, powerful, high-speed blender. It is used to chop and mix large quantities of foods rapidly. It can also be used for puréeing (soups, for example) and for mixing liquids.
Range in size from 15 to 80 quarts. The small models have a hand-operated mixing baffle, which moves the foods into the blades. Larger machines have automatic baffles.
Used in commercial kitchens long before home models were introduced. Professional models are two to four times larger than the largest home models. They consist of a motor in a heavy base topped by a cylindrical work bowl containing an S-shaped blade.
Used to chop or purée foods, including raw or cooked meats, and to mix or emulsify such items as sauces and flavored butters. With special disk attachments in place of the standard blade, they can also slice, shred, and julienne solid foods such as vegetables.
Consists of a motor in a base, topped by a container with a spinning blade. However, because the container is tall and narrow, it's more suited for mixing and puréeing liquids than for chopping solid foods.
In the commercial kitchen, it's used to mix, purée, and emulsify liquids such as soups, sauces, and batters. It is also used in bars and coffeehouses to prepare certain drinks.
Motors may have from 2 to 10 speeds, or even more. The containers are made of stainless steel, glass, or plastic. The blade assembly at the base of the container can be disassembled for thorough cleaning.
(Stick Blender or Burr Mixer)
Consists of the blade of a blender, protected by a guard, at the bottom end of a long wand or shaft with a motor at the top. Using an immersion blender, the cook can purée or mix hot or cold foods in any container without transferring them to a blender jar. This makes it possible to blend hot foods in their cooking pots.
The largest models are long enough to purée foods in large steam kettles.
Two types of equipment are essential:
Vacuum-packaging equipment and cooking equipment.
The most commonly used packaging equipment in food service is a chamber vacuum packer. Food is placed in a specially designed plastic bag and inserted in the chamber. The chamber is then closed and the machine pulls the air from the bag and seals the bag. Vacuum pressure may be varied from low, for delicate, easily crushed foods, to high, for firmer foods.
Precise control of cooking temperature is at the heart of sous vide cooking, and for this, immersion circulators are used to heat the water in a hot-water bath. Immersion circulators have a heating element, a pump that constantly circulates the water, and a temperature control that can keep the water at a steady temperature to within a fraction of a degree.
Steam Table
Standard holding equipment for serving lines. Standard-size counter pans or hotel pans are used as inserts to hold the foods. Flat or domed covers may be used to cover the foods.
Check water levels in steam tables periodically to make sure they don't go dry. Electrically heated counters that operate dry—without steam—are also available.
Hot-water bath. Containers of foods are set on a rack in a shallow container of water, which is heated by electricity, gas, or steam.
Used more in the production area, while the steam table is used in the service area.
Overhead Infrared Lights
used in service areas to keep plated food warm before it is picked up by the service staff. They are also used for keeping large roasts warm.
Foods dry out quickly under holding lamps. This is a disadvantage for almost all foods except French fries and other deep-fried foods, which lose their crispness if they are kept moist.
Walk-In Cooler/ Freezer
Room-size refrigerators or freezers with built-in shelves on the walls.
-Can be customized to fit nearly any available space.
Reach-In Cooler/ Freezer
Standard upright refrigerator or freezer similar in shape to a large home refrigerator. It may have shelves or simply brackets for holding sheet pans.
Small reach-ins that fit under counters, as well as refrigerated drawers, are used in prep and service areas of the kitchen. Finally, refrigerated display cases are used in retail and the dining areas of delis, bakeries, diners, coffee shops, and some restaurants.
What 2 Factors Determine Conductivity of Pots, Pans and Containers?
1. Thickness of Metal
2. Kind of Metal
Types of Metal used for Pots, Pans, and Containers
1. Aluminum
2. Copper
4. Cast Iron
5. Porcelain Enamel-Lined Pans
6. Nonstick Plastic-Type Coatings
7. Glass and Earthenware
A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids. Stockpots with spigots allow liquid to be drained off without disturbing the solid contents or lifting the pot. Sizes: 8−200 quarts.
Sauce Pot
A round pot of medium depth. Similar to a stockpot but shallower, making stirring or mixing easier. Used for soups, sauces, and other liquids. Sizes: 6−60 quarts.
Brazier (Rondeau)
A round, broad, shallow, heavy-duty pot with straight sides. Also called a rondeau. Used for browning, braising, and stewing meats. Sizes: 11−30 quarts.
Similar to a small, shallow, light saucepot, but with one long handle instead of two loop handles. May have straight or slanted sides. Used for general rangetop cooking. Sizes: 1½−15 quarts.
Sauté Pan, Straight-Sided (Sautoir)
Similar to a shallow, straight-sided saucepan, but heavier. Used for browning, sautéing, and frying. Because of its broad surface area, the sauté pan is used for cooking sauces and other liquids when rapid reduction is required. Sizes: 2½−5 inches deep; 6−16 inches in diameter
Sauté Pan, Slope-Sided (Sauteuse)
Used for general sautéing and frying of meats, fish, vegetables, and eggs. The sloping sides allow the cook to flip and toss items without using a spatula, and they make it easier to get at the food when a spatula is used. Sizes: 6−14 inches top diameter.
Cast-Iron Skillet
Very heavy, thick-bottomed fry pan. Used for pan-frying when steady, even heat is desired.
Double Boiler
A pot with two sections. The lower section, similar to a stockpot, holds boiling water. The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of top section: 4−36 quarts.
Sheet Pan (Bun Pan)
A shallow, rectangular pan (1 inch deep) for baking cakes, rolls, and cookies, and for baking or broiling certain meats and fish. Sizes: full pan, 18 × 26 inches; half-pan, 18 × 13 inches.
Bake Pan
A rectangular pan about 2 inches deep. Used for general baking. Available in a variety of sizes.
Roasting Pan
A large rectangular pan, deeper and heavier than a bake pan. Used for roasting meats and poultry.
Fish Poacher
A long, narrow, straight-sided pan with a removable rack insert. Used for poaching whole fish.
A round-bottomed steel pan with two loop handles. Used for stir-frying, especially in Chinese cuisine. Woks are best used with special burner units that have a high heat output and a broad ring-shaped support that holds the wok steady during cooking.
Hotel Pan
(also known as- Counter Pan, Steam Table Pan, Service Pan)
A rectangular pan, usually made of stainless steel. Designed to hold foods in service counters. Also used for baking, steaming, subsequent serving and storage.
Standard size: 12 × 20 inches. Fractions of this size (½, ⅓, etc.) are also available.
Standard depth: 2½ inches. Deeper sizes are also available.
Hotel Pan Layouts
Bain-Marie Insert
A tall, cylindrical stainless-steel container. Used for storage and for holding foods in a bain-marie (water bath). Sizes: 1−36 quarts.
Stainless-Steel Bowl
A round-bottomed bowl. Used for mixing, whipping, and producing hollandaise, mayonnaise, whipped cream, and egg white foams. Round construction enables whip to reach all areas. Available in many sizes.
Portion Scale
Portion scales are used for measuring ingredients as well as for portioning products for service. Traditional portion scales are spring-operated and usually have a dial to indicate weight.
Digital Scale
More accurate than portion scales. Electrically operated device that provides a digital readout.
Baker's Scale
Used by bakers to measure ingredients by weight, not volume, to get great results every time. Also called Dough Scales.
A scale is more accurate in baking than using measuring cups.
Volume Measure
Used for liquids. Has lips for easy pouring. Sizes are pints, quarts, half-gallons, and gallons.
Each size is marked off into fourths by ridges on the sides.
available in 1-, ½-, ⅓-, and ¼-cup sizes. They can be used for both liquid and dry measures.
Used for measuring very small volumes: 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon.
They are used most often for spices and seasonings.
Used for measuring and portioning liquids. The size, in ounces, is stamped on the handle.
Come in standard sizes and have a lever for mechanical release. Used for portioning soft solid foods. The number of the scoop indicates the level of even scoopfuls per quart.
In actual use, a rounded scoopful is more practical than a level scoopful, so exact weights may vary.
Scoop Sizes
Weights vary greatly with different foods, depending on how compact they are. Best practice is to weigh a scoopful of an item before proceeding with portioning.
Indicates internal temperature of meats. It is inserted before cooking and left in the product during cooking.
Gives readings within a few seconds of being inserted in a food product. It reads from 0°F to 220°F. Many chefs carry these in their jacket pocket like a pen, ready whenever needed. Instant-read thermometers must not be left in meats during roasting, or they will be damaged.
Candy Thermometer and Fat Thermometer
Test temperatures of frying fats and sugar syrups. They read up to 400°F.
Was for many years the traditional favorite because it can be honed to an extremely sharp edge. Its disadvantages are that it corrodes and discolors easily, especially when used with acid foods and onions. Also, it discolors some foods (such as hard-cooked eggs) and may leave a metallic taste. Because of these disadvantages, it has given way to high-carbon stainless steel, which is now the preferred material for the best knives.
Traditional Stainless Steel
will not rust or corrode, but they are much harder to sharpen than carbon steel. Stainless steel is used mostly for low-cost, lightweight knives.
High-Carbon Stainless Steel
Relatively new alloy that combines the best aspects of carbon steel and stainless steel. It takes an edge almost as well as carbon steel, and it will not rust, corrode, or discolor. Knives made of this material are highly prized and relatively expensive. Most high-quality knives today are made of high-carbon stainless steel.
The Anatomy of a Knife
-The spine is the back of the blade.
-The tip is the pointed end of the blade
-The heel is the back end of the blade closest to the handle.
-On some knives, the blade has a raised part called a bolster at the heel end. The bolster is a sort of guard that helps protect the hand from slips and also helps balance the weight of the knife.
-The tang is the portion of the metal blade inside the handle.
-On knives with traditional wood handles, rivets hold the handle to the tang.
-Composite molded handles are bonded to the tang without rivets.
French Knife (Chef's Knife)
Most frequently used knife in the kitchen, for general-purpose chopping, slicing, dicing, and so on. The blade is wide at the heel and tapers to a point. Blade length of 10 inches is most popular for general work. Larger knives are for heavy cutting and chopping. Smaller blades are for more delicate work.
This is your most important tool, so you must handle and care for it well.
Santoku Knife (Japanese Cook's Knife)
A wide-bladed knife that is often used as substitute for the traditional chef's knife.
Blades are usually 5 or 7 inches.
Utility Knife (Salad Knife)
A narrow, pointed knife 6-8 inches long. Used mostly for pantry work, cutting and preparing lettuce, fruits and so on. Also used for carving roast chicken and duck.
A small, pointed blade 2-4 inches long. Used for trimming and paring vegetables and fruits.
A thin, pointed blade about 6 inches long. Used for boning raw meats and poultry. Stiff blades are used for heavier work. Flexible blades are used for lighter work and filleting fish.
Slicer Knife
A long, slender, flexible blade up to 14 inches long. Used for carving and slicing cooked meats.
Serrated Slicer
Like a slicer, but with a serrated edge. Used for cutting breads, cakes, and similar items.
A heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in a butcher shop.
Scimitar (Steak Knife)
A curved, pointed blade. Used for accurate cutting of steaks.
A heavy, broad blade. Used for cutting through bones. Don't confuse a cleaver with a similarly shaped Chinese cook's knife, which is lighter in weight.
Oyster Knife
A short, rigid, blunt knife with a dull edge. Used for opening oysters.
Clam Knife
A short, rigid, broad-bladed knife with a slight edge. Used for opening clams.
Vegetable Peeler
A short tool with a slotted, swiveling blade. Used for peeling vegetables and fruits.
Sharpening Steel
Not a knife, but an essential part of the knife kit. Used for truing and maintaining knife edges.
An important partner to the knife. Hardwood boards are favored by many chefs.
Hard rubber or plastic boards are thought to be more sanitary, but there is some evidence that bacteria actually survive longer on plastic and rubber than on wood.
Must be very clean and sanitized regularly.
Cutting Board Color Code
Color-coded composite boards are designed to help reduce cross-contamination, as each color is used for a different category of food.
Ball Cutter (Melon Scoop or Parisienne Knife)
The blade is a small, cup-shaped half-sphere. Used for cutting fruits and vegetables into small balls.
Cook's Fork
A heavy, two-pronged fork with a long handle. Used for lifting and turning meats and other items. Must be strong enough to hold heavy loads.
Straight Spatula (Palette Knife)
A long, flexible blade with a rounded end. Used mostly for spreading icing on cakes and for mixing and bowl scraping.
Offset Spatula
A broad blade, bent to keep the hand off of hot surfaces. Used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and so on. Also used as a scraper to clean benches and griddles.
Sandwich Spreader
A short, stubby spatula. Used for spreading fillings and spreads on sandwiches.
Rubber Spatula (Scraper)
A broad, flexible rubber or plastic tip on a long handle. Used to scrape bowls and pans. Also used for folding in egg foams and whipped cream. Heat-resistant spatulas can be used for stirring foods while cooking, but regular spatulas will melt at high heat.
A wedge-shaped offset spatula. Used for lifting pie wedges from pan.
Bench Scraper (Dough Knife)
A broad, stiff piece of metal with a wooden handle on one edge. Used to cut pieces of dough and to scrape workbenches.
Pastry Wheel (Wheel Knife)
A round, rotating blade on a handle. Used for cutting rolled-out doughs and pastry and baked pizza.
1. Solid
2. Slotted
3. Perforated
-Holds about 3 ounces.
-Used for stirring, mixing, and serving.
-Slotted and perforated spoons are used when liquid must be drained from solids.
A perforated disk, slightly cupped, on a long handle. Used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids.
Wire mesh versions are sometimes called spiders
Spider Skimmer
Wire meshed. Used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids.
Spring-type or scissors-type tools used to pick up and handle foods.
Heavy Wire Whip
Loops of stainless-steel wire fastened to a handle. Straight, stiff, and have relatively few wires. Used for general mixing, stirring, and beating, especially heavy liquids.
Balloon Whip (Piano Whip)
Loops of stainless-steel wire fastened to a handle. Has many flexible wires. Used for whipping eggs, cream, and hollandaise, and for mixing thinner liquids.
China Cap
A cone-shaped strainer. Used for straining stocks, soups, sauces, and other liquids. Pointed shape allows the cook to drain liquids through a relatively small opening.
Fine China Cap (Chinois)
A china cap with very fine mesh. Used when great clarity or smoothness is required in a liquid.
A round-bottomed, cup-shaped tool made of perforated metal. Used for straining pasta, vegetables, and so on.
Wire Mesh Strainer
A round-bottomed, cup-shaped tool made of screen-type mesh. Used for straining pasta, vegetables, and so on.
Drum Sieve (Tamis)
A screen-type mesh supported in a round metal frame. Used for sifting flour and other dry ingredients and for puréeing soft foods.
A large, perforated bowl made of stainless steel or aluminum. Used to drain washed or cooked vegetables, salad greens, pasta, and other foods.
Food Mill
A tool with a hand-turned blade that forces foods through a perforated disk. Interchangeable disks produce varying degrees of coarseness or fineness. Used for puréeing foods.
A four-sided metal box with grids of varying sizes. Used for shredding and grating vegetables, cheese, citrus rinds, and other foods.
Plane Grater
Usually known by the brand name Microplane. These graters shave off thin shreds of the item being grated, the way a carpenter's plane shaves wood. Available in varying degrees of fineness or coarseness.
Zester
A small hand tool used for removing the colored part of citrus peels in thin strips.
Channel Knife
A small hand tool used mostly in decorative work.
-A manual slicing implement consisting of blades fitted in a flat metal or wood framework. Folding legs position on the worktable at a 45-degree angle for use.
-Levers allow the blades to be adjusted to control the thickness of the slices.
-Traditionally it has a flat blade and a serrated blade. Additional blades can be used in combination with the flat blade to cut julienne and bâtonnet. The serrated blade is used to cut gaufrette or waffle slices.
Pastry Bag
Cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. Used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough. Disposable plastic pastry bags are the most sanitary.
Pastry Bag Tubes
Metal tubes or tips of various shapes and sizes. Used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough
Used to brush items with egg wash, glaze, etc.
Heavy-duty can openers are mounted on the edge of the workbench. They must be carefully cleaned and sanitized every day to prevent contamination of foods. Replace worn blades, which can leave metal shavings in the food.
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a pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry
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The #MoreSupport keeping this ballerina on her toes
Here's how support from the Freeletics gave Charlotte the courage she needed to move across the world to follow her dreams of becoming a ballet dancer #MoreLife.
Seana 2 years ago 2 min read
Charlotte has dedicated her life to following her dreams. An average day in this ballet dancer's shoes consists of taking risks, facing fears, jumping from great heights and safely controlling every landing – and this is not just when she's performing on stage. Read more to find out how Freeletics training gave Charlotte the physical strength of a ballerina. But the Freeletics Community gave her the support and courage to become one.
"As an actress and dancer, I am required to step out of my comfort zone every day. Plucking up the courage to perform in front of strangers is just part of the job."
You've just gotta look at Charlotte to know she's one determined and passionate athlete. Her drive is a strength developed over the years by sticking to a regular training routine and making a promise to herself to never give up.
"Freeletics taught me that I have to step out of my comfort zone to reach my goals (there literally is no way to do an easy/comfortable workout) therefore it helped me with my profession. Through Freeletics you train your comfortable/convenient/scared human instinct to shut up. You learn to tame that voice in your head that always whispers "No" or "you can't do that" – that's invaluable for my job."
Aside from this mental strength, Charlotte's incredible ability to perform physically demanding dance moves in such a graceful way that they seem easy, is what gives her edge. Not to be mistaken for talent alone, this substantial level of physical fitness comes from a powerful core, strong back muscles, lung capacity and heart strength.
But Charlotte's favorite thing about Freeletics is the support she gets from the Community and being able to share her troubles and thoughts with people that listen and support her. Everyone has that one person who brings out the best in them and who they can depend on to help them make the right decisions in life. Charlotte didn't just have a person – she had an entire team. From Munich to New York, the global Freeletics Community was always there to motivate and inspire her when it came to making the right moves.
"I feel so lucky to have this network. I first became part of a crew in Munich, Germany and we trained together at 7.30 am at least three times a week. This was probably one of the happiest periods of my life. The community around Freeletics has continued to give me so much. After I moved to this big scary city called New York, where I live now, the first thing I did was look for the local Freeletics group. And the friends I found through it are the people I still train with today and more than that, the people I hang out and celebrate and socialize with. You're automatically a friend to the next free athlete you meet and I love that.
Fitness is as much about mental strength as it is about physical strength, but it's also support in the form of structure and a reliable sense of achievement. No matter what kind of day I'm having, no matter where in the world I am, as soon as I do my workout I feel at home and much better again."
If you're looking for support on your journey, there are millions of Free Athletes around the world you can turn to. The bond between the Freeletics Community goes beyond training. It's about finding people to test control with, those who help you build the courage you need to create yourself or together, coming up with a crazy idea that will change everything. Charlotte found her support in the Freeletics Community. If you're looking to get more from life, you can too.
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Home | World | Two Giants, Facebook and Google team up to bring an open source computing reports WIRED
Two Giants, Facebook and Google team up to bring an open source computing reports WIRED
There are four internet giants who presently rule the global online industry, mainly Microsoft, Amazon, Google, and Facebook. Facebook is the biggest player in the industry next to Google. The story reported by the WIRED claims how the internet industry is changing with the due course of time and how the big players are playing the secret games with each other. Here the role of Facebook comes to the rescue of the virtual world. Recently Mark Zuckerberg posted a feed on his wall which gives the insight into the developments taking place in the computing industry that is growing bigger by the day and role of Facebook in it.
11, Mar 2016, 04:34 PM IST
[su_expand more_text="READ MORE" less_text=" " height="0″ hide_less="yes" link_style="button" link_align="center"] According to the post of Mark, five years ago, Facebook started leading an effort called as 'Open Compute Project' to change the way data centers are designed and operated. Data centers power the internet. They are the nervous system that allows all kinds of services to run, including Facebook. But until five years ago, all the largest technology companies designed their data centers and computing infrastructure in secret. They viewed this technology as a competitive advantage to beat others in the industry.
We realized that if we opened up our designs and shared our progress with the industry, we'd all make faster progress together. By working together, we'd produce more efficient designs that would save energy protect the environment and build better infrastructure for our community. It has worked. So far, we've saved billions of dollars in energy and efficiency improvements. Open Compute now brings together hundreds of companies and thousands of engineers to make progress together even faster.
Today, Google joined the Open Compute Project. Google has always built some of the best infrastructures in the industry, so this is a strong symbolic move that our open model of development is the best way forward for everyone. Over the next decade, we're going to build experiences that rely more on technology like artificial intelligence and virtual reality. These will require a lot more computing power, and through efforts like OCP, we're developing a global infrastructure to enable everyone to enjoy them.
Mark pointed out at the article published in the WIRED which explains the detailed insight into this growing need of computing and what the big players are doing about it. The data center hardware used by internet giants used to be a big secret. Today, Google is joining Facebook's Open Compute Project to lift the veil.
According to WIRED, Jonathan Heiliger compared the world of internet data centers to Fight Club. Based on that story, in 2011 three major giants of the internet industry, Google, Microsoft and Amazon started erecting new data centers to meet the growing needs of the day, since with the time their online empire started growing so large that they could no longer manage to handle the cost of typical hardware manufactured by people like Dell, HP and IBM. They started looking for the hardware that was cheaper, sleek and capable of handling the complex data.
The report further claims that they started designing the hardware setup secretly and got it manufactured from the less known companies in Asia (mainly from China). These new projects were kept secret and rarely discussed in public. Google reportedly kept their latest data centers secret from its rivals. Here the role of Facebook came into play. They decided to tear off the veil and it open sourced its latest server and data center designs freely sharing them with the world under the aegis of a new organization called the Open Compute Project. "It's time to stop treating data center design like Fight Club and demystify the way these things are built," said Heiliger, then the vice president of technical operations at Facebook.
Two big holdouts remained Google and Amazon. But today, that number dropped to one. At the annual Open Compute Summit in San Jose, California, Google announced that it too has joined the project. And it's already working with Facebook on a new piece of open source hardware.
YOU CAN READ THE COMPLETE STORY ON 'WIRED' HERE…..
Today's world relies on the bigger players for its need of all data that keeps growing bigger. The virtual reality is also making its way into the computing. The online world would still grow bigger with these new developments taking place. The need of the day is an open source computing and keeping technology development open to the world is the only solution towards the opening of new avenues. The Facebook has realized it first and now with the partnership of another giant like Google will surely bring that change in this virtual world.
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At every corner it smells of Christmas spices, everything is illuminated festively and the tasty mulled wine invites visitors to linger. Spend three amusing days at Hotel & Brauereigasthof Drei Kronen near Bamberg and visit the Christmas market as well as the Cribs path through Bamberg.
To join you in the festively days we will receive you in our winter-wonderland with tasty Glühbeer from own production. Afterwards we will serve a christmassy 3-course-goose-meal (for vegetarians we will serve an alternative - please tell us prior arrival!).
On the next day, after a rich breakfast from our buffet you will take the bus to bamberg where you could visit the christmas market or the crib path on you own initiative. Extensive maps and tips you will get from us. And the best is: Take all the time you want to. If you want to go back to the hotel just call a cab - we will bear the costs!
After an extensively breakfast from our buffet on the next morning you could go back to Bamberg or visit the park in the castle of Seehof in Memmelsdorf. Your room is available until 03:00 pm this day!
The package is bookable in the period between 28.11. and 18.12.2015 & 27.11. and 21.12.2016.
The arrival is possible everyday except sundays.
The single supllement is 30,- € p.P.
On request the package can be booked in the categories "Braumeistertempel or Brauerappartement" Do not hesitate to ask.
All prices inclued the statutory value-added tax.


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3 Regan Zambri Long PLLC Lawyers Named to 2023 Best Lawyers List
By: iCrowdNewswire
December 05, 2022 at 13:00 PM EST
Washington, DC December 2, 2022 — Regan Zambri Long PLLC is pleased to announce that three of our personal injury attorneys have been named to Washingtonian's Top Lawyers list.
Since 1992, Washingtonian has been publishing its Top Lawyers list, naming the top legal talent in Washington, DC. The magazine sends out surveys to local lawyers, asking whom they would trust if they needed legal counsel. The staff then tallies the results.
The following attorneys have been named to the list:
President and Senior Partner Patrick M. Regan has obtained some of the most significant jury verdicts in the nation on behalf of injured victims. He is a Fellow of the prestigious American College of Trial Lawyers, an invitation-only organization limited to the top 1 percent of the trial lawyers in the country. He is also a Fellow of the International Academy of Trial Lawyers as well as the American Board of Trial Advocates. He was recently named to the Washingtonian's "Lifetime Achievement" honor roll.
Senior Partner and Vice President Salvatore J. Zambri has been called "The Culture Changer" by Super Lawyers thanks to his work in making communities safer through his litigation. He is board certified in Civil Trial Law and Civil Pretrial Law by the National Board of Trial Advocacy. In 2020, Salvatore was named the 2020 "Lawyer of the Year" by Best Lawyers® for Product Liability Litigation-Plaintiffs in Washington, DC. He is a member of the International Society of Barristers and was also named to the Washingtonian's "Lifetime Achievement" honor roll this summer.
Partner Paul J. Cornoni has successfully litigated cases in local and federal courts all over the DC Metro area. He has been named a Best Lawyer by Best Lawyers® since 2016. He has also been named a Washington, DC Super Lawyer by Super Lawyers Magazine every year since 2014.
With over $650 million in record-setting verdicts and settlements, the personal injury attorneys at Regan Zambri Long are routinely honored by well-respected legal organizations and publications throughout the country. Regan Zambri Long recently received both national and regional rankings for 2023 by U.S. News & World Report and holds an AV preeminent rating from Martindale-Hubbell®.
About Regan Zambri Long PLLC
Washington, DC personal injury law firm Regan Zambri Long PLLC strives to provide legal representation of the highest caliber to our clients. Focusing primarily on personal injury law, we passionately advocate for those who have been negligently injured. For more information, visit rhllaw.com.
Name: Wendy Lindars
Email: wendy@bobdigitalmarketing.com
Job Title: Marketing Specialist