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Nehru's style statement
Ajmal Aramam
In 1959, Jawaharlal Nehru invited Edward Kutchat, a tribal leader from Car Nicobar island to New Delhi to convince him to hand over additional land for expanding an Indian airfield in the island.
Kutchat, who was reluctant to give land earlier, could not resist before Pandit Nehru's persuasion and agreed to provide it. In order to settle the deal, Kutchat asked noting but an Achkan, a cult jacket which Nehru was wearing then, historian Tilak Ranjan Bera describes in his book A journey through Nicobars.
Clad in a polished version of Achkan, a knee-length coat with a stand-up mandarin collar having no lapel and one breast pocket on the left side, tailored by his favorite few, mainly in black, white cream or gray, with a red rose in his button-hole Nehru was the first recognised power-dressing politico in the Indian history.
"Black, white, cream and gray were his favorites. He was a great fan of bamboo fabrics," Prem Vaish, one of Nehru's tailors, who now runs a textile shop in South Delhi recalled in an interview with Wall Street Journal.
D Vaish, father of Prem Vaish was the one of the main tailors to the Prime minister and Prem used to accompany him to Teen Murti Bhavan to get measurements and his father in stitching Achkans.
Around hundred miles away from the capital, Akhtar Mehdi, younger one of the Mehdi Brothers in Aligrah who have been stitching clothes mainly for political figures, remembers his father Mehdi Hassan sending Achkans to Jawaharlal Nehru after he opened the shop in 1947. "We have been stitching suits for the political heads including many of the presidents and prime ministers over the years. It was my father Mehdi Hassan who used to stitch Sherwani's for Nehruji," Akhtar claims.
Tracing back to history of the well-dressed prime minister, adhering Mohandas Gandhi's call to boycott non-native goods in 1930, Nehru had given up western suits-which he was wearing till then and moved to homespun Khadi kurtas. But immediately after the British left the nation in 1947, he had thrown away the common-man's kurtas and took to Achkan, which was the noble court dress back then, writes historian Sankar Ghosh in his biography of Nehru.
"Hardly reminiscent of Gandhi's famous homespun clothing, the Nehru jacket is a descendant of the northern Indian achkan, a closed-neck, coat like garment usually considered court dress for Indian nobility. Indeed, it was when the jacket was marketed to Western audiences that it took the "Nehru" title, the charismatic Prime Minister having popularized its style in public appearances during his tenure in government," Time Magazine says when it listed the Achkan 7th of the 'top ten political fashion statements' in 2012.
It is believed that the first predecessors of Nehru jacket, collarless, buttonless embroidered coats widely used by stage artists, were evolved somewhere in 10th century. Frock coats in the Victorian era also has seemingly served as a model for the Nehru Jacket and Achkan, based on the Savile Row style of tailoring as a combination of Euro-centric idea of formal suits with Indian needs and tailoring.
"Achkans are a combination of what we have as Indian style kurtas and the Western concepts of suits," Dr Vandana Bhandari, designer and faculty of the National Institute of Fashion Technology says.
With the Muslim invasion of India, as a fusion of Indian-Persian traditions, knee-length shirts having tunic collars namely Kurtas has also become popular in India, which later embroidered with decorative stuffs and precious stones. As the Mughals began to fade and British had entered the subcontinent, These decorative kurtas gave birth to Achkans combining with British stitching styles, which became extremely popular during that time. And the Indian aristocracy embraced it.
The Mughals ruled over India between the 16 and the early 19 century. Babar, the founder of the empire, and his son Humayun, continued to wear clothing, which was mainly of Mongol and central Asian origin. Later, Akbar succeeded in integrating the Hindu and Muslim identity, and bringing about a synthesis of Hindu and Muslim styles, Bhandari observes. Nehru had faced criticisms from many like writer Nirad Chowdhury and other right wing heads for adopting "Muslim style" by wearing Achkans and giving up "Indian traditions."
Though it had already become popular in India and Southeast Asia by the late 50s, immediately after India got independence, Achkan and the Nehru Jacket had come to the fore in the West after Nehru had worn it for a photo shoot for the Vogue Magazine in 1964.
Further, it had become extremely popular in 1960s and early 1970s after the British rock band Beatles wore the Nehru Jacket in a concert held at Shea Stadium and later gain in 1967 the lead guitarist the Jack Bruce had also appeared in the same during their golden days. In the case of famous american Television artist Johnny Carson, it was said that he used to get commissions for wearing Nehru Jackets. Fame has crossed the bounds with Sean Connery in the film Dr. No., the antagonist Dr. Evil in the Austin Powers films series, and Ernst Starvo Bofeld in Spectre chieftain, appeared in Nehru Achkans.
Nehru Jacket, which we know today had undergone alterations from its basic Achkin or Sherwani model over the years even during the lifetime of Nehru. The main difference between the popular Nehru Jacket and the original Achkan is the length. Achkans go below the knees whereas Nehru Jacket hardly reaches hips. It was only after 1940s the term 'Nehru Jacket' was started using widely. Till then it was known as 'band gale ka coat', which means 'closed neck coat.'
The strangest part of the story is that, Nehru had never worn the popular, modified ones named after him, but always preferred the traditional models more akin to Ackhan or Sherwani.
Today, Achkan is a ceremonial dress mainly in North India and neighbouring Pakistan. According to a Delhi based fashion designer Nubair Kirmani, Achkans have become more popular for weddings, even more than sherwanis adding that wearability is becoming a big priority for Indian men these days in selecting fabrics.
Achkans had changed over years, but in one respect it remains unchanged as it still confined to the territory of men. Its straight fit body shape and square shoulders have seemingly failed to flatter women folk.
Fashion's trickledown effect is exemplified over the years through political leader's influence on masses. Power dressing has an element of hero worship and emulating such tall leaders through fashion in garments, or hairstyle or eyewear or mustache have happened across the world. Nehru's Bandhgala in sherwani style, along with a stylish rose instead pouchette did become a statement, Darlie Koshy, former director of National Institute of Design and author of Indian Design Edge observes.
A wardrobe quirk is a better way for celebs to stand out, and Nehru did a good job. A young girl living in same metropolis of Delhi says, "At the risk of sounding cheeky, I think his biggest contribution to this country was popularising the bandhgala."
Nehru Achkans
Sherwani model
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Q: Click on a div (with classname of table id) to display hidden div (with same classname of table id) So my database has a table with one column id. My index.php page echos out all the database rows of id in individual divs.
The class name of button element clicked on is:
"mainbut<?php echo $id->rqvid; ?>"
And the class name of the hidden div element is:
"subdiv<?php echo $id->rqvid; ?>"
What I want to achieve is when mainbut<?php echo $id->rqvid; ?> is clicked on, then subdiv<?php echo $id->rqvid; ?> shows. In simpler terms - when a button(with row id) is clicked on, then a hidden div(with same row id) shows.
A visual representation of what I want achieved:
Note: The four 1's represents the row of the column id from the database
----------------
| 1 [mainbut1] | <-- when [mainbut1] is clicked on
----------------
| 1 (subdiv1)  | <-- then div of classname "subdiv1" shows
----------------

So for example I have 3 rows with id's numbered 1  to 3 from my table. But when I click on any of the buttons, it will not display the hidden div element of the same id. Instead, it displays only one hidden div element of the last row id. So this is the result I am getting:
----------------
| 1 [mainbut1] | <-- when [mainbut1] is clicked on...
----------------
                 <-- (div "subdiv1" does not show. Why?)
----------------
| 2 [mainbut2] |
----------------
----------------
| 3 [mainbut3] |
----------------
| 3 (subdiv3)  | <-- But instead div "subdiv3" shows.
----------------

I want to be able to click any of the buttons and only its corresponding hidden div with the same id shows. There is definitely something I am missing from my jquery code I think. Can someone help me get this to work right? Here is the current code I have:
<?php foreach($ids as $id): ?>

    <?php echo $id->rqvid; ?>
    <button class="mainbut<?php echo $id->rqvid; ?>">click</button>

<div class="subdiv<?php echo $id->rqvid; ?>">
    <?php echo $id->rqvid; ?> sub-box

<?php endforeach; ?>

A: Simply generate something like the following HTML:
<?php foreach ($ids as $id) { ?>
<button onclick="$('#subdiv_<?php echo $id->rqvid ?>').toggle();">
    toggle ID <?php echo $id->rqvid ?>
</button>

<div id="subdiv_<?php echo $id->rqvid ?>">
    ID <?php echo $id->rqvid ?>: sub-box

<?php } ?>

Explanation: jQuery's $('#element_id') returns an element with the ID element_id and the call to toggle() on that element toggles the element's visibility. Just make sure to have unique IDs the same way you are generating class names.
You can test the frontend part here.
P.S.: It's not about PHP, it's just an HTML and jQuery problem.

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How to Poach an Egg — Your Guide to the Many Approaches to Poaching
Home | Blog | Uncategorized | How to Poach an Egg — Your Guide to the Many Approaches to Poaching
Posted on: January 31st 2018
How to Poach An Egg
What is a Poached Egg
How to Poach the Perfect Egg? Use a Timer Until You've Got it Down
Be Gentle When Placing Eggs in the Poaching Liquid
What's the Deal with Vinegar?
What are the Different Methods for Poaching an Egg?
Poaching Myths
How to Serve Poached Eggs
Change Up Your Poaching Liquid
Poached eggs are really having a moment. Sure, we egg folk have long been touting the tastiness of a runny yolk encased in perfectly sumptuous whites. While fried eggs rule the breakfast scene, and boiled eggs the lunchtime rush, poached eggs bring an impressive flair to the otherwise humble egg — a breakfast protein celebrated for its affordability, versatility and general ease of use.
However, the poached egg is a mystery to a lot of people. Many are put off by its perceived difficulty level — the stirring, the cutting, the molds, the question of whether vinegar is a nice-to-have or a must-have.
That said, poaching eggs isn't necessarily as hard as one might believe. With a few rules under your belt and a couple of tricks up your sleeve, poached eggs will no longer be a dish you have to pay someone else to make.
There are so many ways to cook eggs. From hard-boiled and soft-boiled to scrambled, deviled and over-easy, eggs are just about one of the most versatile foods you can get.
And poached eggs with their gooey insides and tender outer whites are something to behold. A seemingly complicated take on a relatively simple food. So what, exactly does poaching entail?
Is poaching the same as making a soft-boiled egg? Well, not exactly. A soft-boiled egg, though it's also cooked in water and features a runny yolk, is cooked entirely within the shell. Poached eggs are boiled in water — sans shell the entire time. Well, except for the great Julia Child's recipe, but we'll get to that later.
Poached eggs are typically cracked into barely simmering water — in a pot, pan or poacher — and swirled gently until cooked. Eggs cook for two to four minutes depending on your preference and are ready to be featured in any manner of salads, toasts and more.
Here are several methods for making poached eggs — more than you'll ever need.
How to Poach the Perfect Egg
If you're not a total egg pro, just set a timer. It's hard to tell whether an egg is poached to the desired doneness until you've poached a ton of eggs. At that point — hey, you'll just know.
Beginners, listen up: For a runny yolk, cook for about two minutes. For a medium yolk, three minutes, and well-done — throw them in for about four minutes apiece.
When your eggs are cooked, you're out of the woods — for the most part. Because the eggs cook in water, you'll have to make sure things dry out before serving. Little reserves of water build up in parts of the eggs, and serving them as is will lead diners to believe they're getting a poor example of the dish. Waterlogged eggs with a runny yolk — a little icky, right?
Good thing it's an easy fix. Gently take those eggs out of whatever vessel they cooked in using a slotted spoon. Place your eggs on top of a clean kitchen towel or its paper equivalent. If you do use a paper towel, use the good stuff. The flimsier brands tend to stick to the eggs, and you don't want to be eating bits of paper along with all your hard work.
Pat the tops of those eggs dry with a separate cloth or paper towel. And voila, you're ready to serve those babies up.
A Note About Swirling
Keep reading, and you'll quickly see that some poaching techniques ask you to swirl the water. Be really intentional about this. Once your water hits that desired simmering temp, you'll want to swirl your eggs with a long spoon. This gives you the whirlpool effect you'll hear about a few times below.
But you should only stir the water before the eggs hit the pan, not during. Attempting to keep the whirlpool going while the eggs are already in play isn't bound to work out. The idea of this method is to keep the egg whites tucked around the yolk, creating a perfectly oblong egg with no scraggly white wisps in sight.
Remember: It's a quick flick of the wrist, and that's it.
The poaching pan is no place for aggression. If you haven't noticed how many times we've dropped the word "gentle" into the mix, now is the time we'll be a bit blunter.
When placing your eggs into the poaching liquid, you'll want to ease it in there. Don't just plop and go. Your best bet for a soft send-off is to crack each egg into an individual container beforehand. This could be a small mug, a measuring cup, a ramekin or anything else you've got on hand. Lower the container into the water slowly and tenderly pour the egg into the liquid.
The Temperature Needs to Be Perfect
With boiled eggs, this is no big deal. You plop them in cold water, and the timing is pretty flexible. But poached eggs — well, these little guys are temperamental, to be sure.
If the water is on the colder side, cracking eggs into the pan will result in a major separation, the whites spread all over the place and essentially making one big, soggy, barely cooked mess.
On the other end of the spectrum, you'll find that boiling the water — except in the case of silicon poaching cups — leads to violently boiling egg whites. Again, something you'd like to avoid.
A simmer is what you're going for. It's that point where the water is hot, on the verge of boiling, but you're just getting those teensy bubbles on the base of the pan.
The vinegar method is a tip many egg pros swear by. But it's not for everyone. This technique involves adding a few drops of regular, white vinegar to the poaching pot. We've noticed most poaching methods call for vinegar, but it's not a requirement. There are ways to poach eggs without using vinegar. We'll outline a few alternatives for keeping whites intact without any extra ingredients.
This extra ingredient helps keep the whites from floating away — you'll get a prettier egg with none of those pesky strings you have to cut off. On the flip side, the vinegar leaves its stamp on the eggs.
So, if you don't love the taste of vinegar, it's better to suck it up and poach without any assistance.
Fresh Eggs Are Always Better
Look, if you're going to do eggs, we recommend using the freshest eggs you can find — it just leads to a better flavor, texture and so on. If you're looking to use up two dozen eggs that have slid past their expiration date, that's just fine, but we'd suggest boiling them or making a scramble instead. These methods are far more forgiving than poaching.
So, why does the egg need to be as fresh as possible? Well, the fresher the egg, the richer the yolk and the better the egg stays together. Peak freshness not only makes the process a whole lot easier, but it also ensures the eggs taste better.
Of course, all this talk about freshness begs the question: How long will an egg keep? The short answer is eggs last for a really long time. They're protected in that shell, and if you keep them in the fridge, they'll keep for about four to five weeks beyond the pack date. And as far as food safety is concerned, if an egg slips past the use-by date, it's generally no big deal.
But poached eggs are a sensitive beast. You'll want to pay attention in this area, as you're not relying on the power of butter to make these taste better. Eggs must be chilled as soon as possible after you make a purchase.
Speaking of which, how do you identify a high-quality egg? Well, buying organic is a good start, and of course, checking for cracks or imperfections. Additionally, if you're poaching, best results will come from eggs closest to the pack date.
Different Methods for Poaching an Egg
Everyone has an idea of what the best approach to egg poaching looks like. But there are few different methods you can add to your egg-making repertoire.
There's Julia Child's par-boiled approach, there are poaching pans and there's the microwave. There are sleeves and sieves, and the whirlpool method. And you know what? All lead to the same beautiful yolky goodness — you know, if they don't explode or separate in the process.
The Classic Poaching Mode
There's always one right way to do something. Or, instead, there's always one prevailing wisdom that makes the most rounds through the web. The method below promises to make you the perfect poached egg. Give it a try, and if it works for you, awesome. If your poached eggs leave a lot to be desired, take heart. There are countless ways to poach an egg.
But, we promise this one isn't all that hard. See for yourself.
Take out a two-quart saucepan. Add about an inch of water, plus two teaspoons of vinegar and a teaspoon of sea salt. Bring that small amount of water to a simmer.
As the water heats, crack an egg into a small container like a ramekin or a measuring cup. Grab a spoon or spatula and quickly stir the hot water in one direction — like a whirlpool, until you can see it spinning around.
Add the egg, very carefully, into the eye of the whirlpool. This motion helps keep the egg white from spreading out in the pan, creating those wispy tails that, quite frankly, leave a poached egg looking a little rough around the edges.
The whirlpool tends to work best if you're only making a single egg at one time. Otherwise, the multiple moving parts may collide, resulting in a batch of eggs sure to disappoint.
If you're making a bigger batch — and honestly, why just make one poached egg? — you'll instead heat the salt and vinegar with the water in a large, non-stick skillet. And no, you're not going to stir.
In any case — one egg or six — you'll want to let them poach. Cover the pan and cook for around four minutes. And during that time, do not lift the lid, poke your eggs or otherwise engage with them. When the timer goes off, remove the egg from the heat using a slotted spoon and serve.
If you'd like to save some eggs for later, move your eggs to an ice bath and place them in the fridge. They'll only keep for about eight hours, so try to eat them within the same day.
The Par-Boiled — aka the Julia Child — Method
Julia Child has a slightly different approach to poached eggs. She starts off by boiling the eggs just a bit, and from there, she starts poaching. This method aims to address those stringy egg whites that have long plagued poachers of all levels.
If you're a beginner, you've probably noticed those whites getting wispy. It's not a deal breaker. The egg remains edible, but it does make for a sloppy presentation and more room for water to get into the various nooks and crannies that just wouldn't exist with a tighter egg.
So, back to Julia's method. The idea is to eliminate that scraggly white stream trailing behind your egg. You'll need a few things to get going: a pin and a timer, as well as a slotted spoon, a pot and a few eggs.
Your first step? Fill the pot with water and bring it to a boil.
Now, the pin enters the equation. Make a small hole in the eggshell using the pin. The hole needs to be small enough that the egg boils without expelling any precious fluid. The purpose of the hole is to release any air that exists inside the egg that may cause it to crack.
Add eggs — shell and all — and boil for specifically 10 seconds and remove from heat. The purpose of boiling is to help the egg retain its shape after it's cracked into the simmering water. The short amount of time it spends boiling allows it the whole egg to stick together in the face of losing its shell.
Reduce the heat, bringing the once-boiling water down to a simmer. Then, poach as usual. Crack the egg carefully into the simmering pan, cooking for just a few minutes.
What's great about this method is after you've boiled the eggs for the 10 seconds, you can then poach however you like. You don't need any specialized equipment, and the boiling makes that even more valid than before, but you're still welcome to use whatever egg cups, rings, pans that work for you.
The Frying Pan Method — How to Poach an Egg Without Vinegar
This option is another good choice for poachers without any equipment on hand. All you need are the eggs and a frying pan. You'll want to add just a few centimeters of water to the pan, turning the burner to medium.
The heat should be low enough that you'll get a few simmering bubbles on the bottom of the pan, but no roaring boil. Just those wimpy, tiny bubbles.
Then gently break your egg into the water. You can do this directly if you're feeling confident, or you can crack the egg into a cup and transfer to the poaching liquid. Cook for about three minutes, with no stirring, prodding or even covering. Remove from heat with a slotted spoon and pat dry with a clean towel.
One issue with the frying pan method is it's not the prettiest poached egg. If the presentation is the name of the game, we'd suggest going with a poaching pan or rings instead. These eggs look a bit like a fried egg and feature a more visible yolk than you'll see in some of the other methods.
How to Easily Poach an Egg Using a Silicon Egg Cup
We've found that many people have a bit of trouble getting the silicon egg cups to work. These are soft cups that look like a silicon square folded into an upright position. They are designed to gently hold the eggs as they poach, reducing the amount of poaching liquid that actually enters the egg.
Unlike the classic poaching method and Julia Child's boiled-then-poached approach, using the silicon requires that the water boils throughout the cooking process. Silicon doesn't transfer much heat to the eggs — they actually poach because the surrounding hot water steams the eggs.
So, your first step is to fill a pot with water and bring it to a boil. Add a small amount of butter or oil to the insides of the silicon cups for easy removal, then place each cup into the pot.
Crack eggs in a separate container, one egg at a time, then gently transfer to the sleeves. Cover the pot and let the eggs cook for about six minutes.
Remove from heat. It's a little tricky to pull the cups out of the boiling water. It seems that using a ladle works pretty well, but you'll want to proceed with caution here.
Poaching Eggs in the Microwave
Yes, you really can poach eggs in a microwave. Is it the best way? Well, it's pretty debatable. But you do get a runny yolk you can apply to any salad or sandwich and still not be late for work. Modern marvels, right?
But poaching an egg in the microwave comes with its own set of rules. Fortunately, they are pretty easy to follow. Home cooks and pros alike swear by the micro-poaching method. It's foolproof, they say — great for a quick bite, a lunch egg.
All in all, cooking a poached egg in the microwave is a pretty quick and easy thing to do. For one, it only takes about thirty seconds, but if you're not careful, you may find that your egg explodes or quickly turns to rubber. Here is a method you can live by.
First break your egg into a ramekin, then cover with a small dish or a bit of plastic wrap. Place in the microwave for 30 seconds and let stand.
If the white hasn't fully set, you'll want to try cooking the egg for another 10 seconds. That's it. The challenge is, you don't want to overcook the egg, so first-timers, try cooking at intervals. Start off at 25 seconds and build, just until the white has set — adding five or 10 seconds at a time.
The method we outlined above does not require water, just an egg and a small covered dish. But some cooks prefer to add a touch of water to their poaching game.
Here's how you can try this alternative way yourself: Put a small amount of water into a mug or a ramekin. In a separate container, break the egg, then gently transfer to the bowl holding the water. Microwave on high for about 30 seconds. Remove from ramekin, then add your salt and pepper.
Again, all microwaves were not created equal, and it may take some experimentation to figure out the best time for cooking your eggs.
Using a Poaching Pan
If you love poached eggs made easy, you may want to invest in a poaching pan. While you probably are aware of the general disdain for the single-use tools of the kitchen, the poaching pan is the rare exception that comes in handy on a regular basis — perfect for egg lovers of all stripes.
Poaching pans come in a range of sizes, from a two- or three-egg operation to larger six-egg configurations. They are a great way to make multiple eggs at once without crowding the pan.
How do you make poached eggs in a dedicated poached egg pan?
Here goes:
Fill your egg-poaching pan with about a half inch of water. Turn the burner to medium-high heat and bring to a simmer, not a boil. Next, you'll want to add a small amount of oil to the egg cups and heat them up. These are removable, so add them after the water hits that desired simmer.
Crack each egg into the into each cup, cover and cook for two to four minutes. Remove from the pan and serve as desired.
Poaching With Metal Egg Rings
Metal poaching rings kind of like the poaching pan deconstructed. Add these little guys to a pan, and you've got a poacher — without having to sacrifice major real estate in your kitchen cabinets.
Poach your eggs by first adding your rings to the frying pan, then fill with water. You'll want the rings to be fully submerged, with the water rising about a centimeter above where the ring stops. It's best if both the pan and the rings are non-stick — this will keep things from getting too messy.
Turn the burner to medium-high and bring the liquid to a near simmer. Then, place a cracked egg into each ring. Cook for between two and four minutes and remove when done. Use tongs and be sure to remove any excess liquid.
One thing to note: If you're using a pan and it should become too hot, bubbles can form under the egg, which causes the bottom part to cook faster than the top. If you are concerned the egg isn't cooking evenly, reduce the heat a bit and gently move the water around with your spatula.
Try Using Saran Wrap
A good method for those of you who'd like to test out a "special tool" for poaching eggs but would rather avoid putting going out and purchasing a whole set silicon cups or rings, or you know, a whole pan. Make your own with plastic wrap! Here's how:
Cut a piece of saran wrap about nine inches and place the wrap over the top of a mug. Push the plastic into the mug, forming to the shape of the inside of the vessel. Then, take your egg and gently crack it into the plastic lined mug.
Then, seal the deal by twisting the saran wrap together at the top. Next, grab a saucepan and bring water to a boil. Gently place your wrapped eggs into the pan and cook on medium heat for about four to five minutes. Leave the burner on medium-high heat for best results.
Remove the eggs from the pan and unwrap. You should have perfect eggs, ready to serve.
As you can see, there are plenty of ways to poach an egg. How you do it is really up to you or what you've got on hand in the kitchen.
Again, you'll know you've done it correctly if the egg looks like a smooth and delicate bubble or pouch. The egg should have a soft but firm outer white. It should also have a runny, fluid center — a volcano of rich yellow molten yolk. You see, the perfect poached egg is all about contrast.
So, while there are many ways to perfect this play on textures, the poaching process is rife with roadblocks. To put it simply, there are a ton of myths out there that perpetuate lousy egg-making or worse, no egg-making at all.
While the conventional wisdom about poached eggs will never truly be uniform, there are a few things you shouldn't worry about. Here are a few of the persisting myths surrounding poached eggs that you can just forget about.
1. You'll Need Various Contraptions Just to Make Breakfast
As we outlined above, silicon egg cups and poaching pans do work pretty reliably, but they're not necessary for breakfast success. But many people who are considering poaching eggs themselves may be unsure about whether buying extra accouterment is the only way they can make eggs worth photographing.
It's official. Single-use gadgets are, by and large, a waste of money. Something to purchase for a white elephant game or a gift for someone whose tastes you're not sure about. For those folks who love a useful gadget, these items do work as intended, but much of the preparation process is the same as you'll get if you opt to crack those eggs gently and place them in that slightly boiling water.
Try poaching your eggs without a poacher, and if you can't do it — we believe in you, by the way — invest in the poacher. The fixed-frame poaching pans seem to be foolproof.
2. Vinegar Is a Major Must
We've said it already, but it's worth repeating. Using vinegar to keep your egg whites from trailing off is wholly unnecessary. It may be worth it to some, but the process makes your eggs taste a bit like vinegar, which isn't exactly a subtle flavor.
On top of the taste factor, boiling vinegar water fills your kitchen with the smell of vinegar. So, rather than filling your home with the warm scent of what's on the table, you'll instantly be reminded of all those times you dyed Easter eggs as a child.
That said, some people swear by this method, smell and all, and believe those extra drops make all the difference.
3. You Definitely Need to Swirl Water Before Poaching the Eggs
Don't do this — while the classic poaching method relies on eggs being gently swirled, swirling the water is going to agitate the proteins inside the egg. The gentler the environment, the better. A whirlpool — well, that'll just make things fall apart pretty darn fast.
Now that you've got some poached egg knowledge under your belt, you may be wondering: What do I do with these eggs?
Eating them plain is always an option — delicious, basic and perfect for the egg lover on the move. But if you'd like to slow down and celebrate your ability to take on a new egg-related challenge, we've got a few ideas for dressing up the perfect poached egg. Well, they don't have to be perfect.
Poach in Some Extras
Feeling a little fancy? Embrace it and add some additional flavor to your egg. The best way to do this is to crack the egg into a small container and gently stir in some extras like ground peppercorn, sea salt, herbs, and spices — whatever strikes your fancy. You can even add things like cheese or very, very finely chopped veggies, but we prefer to stick to the small stuff, as cooking times will remain relatively the same as if you were to cook the egg as is simply.
Just be careful not to break the yolk. The thing is sensitive — why do you think it's encased in so many layers of albumen? Once you've added all that you're going to add, it's poaching time.
Just Add Toast
Toast is one of the most obvious uses for a poached egg. Serve with avocado and arugula on toasted sourdough. Top with tomatoes and scallions, and you've got the world's prettiest avocado toast.
Amp up your breakfast sandwich game and replace your fried egg with a poached one. While the runny yolk gets messy, the upgrade is noticeable — the perfect complement to toasted bread, bacon and melted cheese.
Or just grab and go by adding to an English muffin. Or think Italian and add eggs to a couple slices of toasted baguette, topping with parmesan and a healthy dollop of marinara.
In any case, the toasting possibilities are endless.
Serve With Veggies
Whip up an arugula salad with fresh basil, heirloom tomatoes and goat cheese. Grill some asparagus or roast some fingerling potatoes and Brussels sprouts. Top it all off with an egg. The beauty of poached eggs is they work just as well with raw greens as they do in a hearty grain bowl.
A poached egg can make bland steamed vegetables sing — just nestle it on top of whatever you've got on hand and, just like that, you've got a gorgeous meal any bruncher would proudly document with her iPhone.
Tacos — Breakfast or Otherwise
A great place for a poached egg is breakfast tacos, tostadas and in Huevos Rancheros. Mixing the egg with favorites like avocado, chorizo and beans is a good call, as these elements can take on that hot flow of yolk.
Don't limit yourself to boring old water. The poaching liquid can be just about anything. Use your favorite milk and add turmeric for a pungent hint of spice. Try bone or veggie broth, wine or tomato juice. Add lemon or orange to basic poaching water. You get the idea. Changing your liquids is an easy way to impart some nuance into the humble egg.
Ready to Make Your Own Poached Eggs?
We've sure been talking about poached eggs for a while, and we don't blame you if you're starting to work up a serious appetite. We may be a little biased about the egg and its many virtues, from its affordability to its versatility, but they're undeniably the ideal food.
Sauder eggs are available fresh and ready to poach in the greater Lancaster area. From organic to hard-cooked, we know eggs are the perfect breakfast, lunch or snack item. They're low in calories, high in protein and delicious alongside all your favorite foods.

redpajama_set_name: RedPajamaCommonCrawl


text:
Good Girl Gone Bad Tour
The Good Girl Gone Bad Tour was the second world concert tour by Rihanna, in support of her third studio album Good Girl Gone Bad. The setlist composed of songs mostly from Good Girl Gone Bad but also included some songs from her first two albums. Akon was selected as the opening act for the Canadian dates of the North American leg, while Ciara and David Jordan supported the UK dates of the European leg. Chris Brown joined the tour during the Oceanian leg.
The show had Rihanna wearing revealing leather costumes during each show. Many changes were made to the set list throughout the tour. The original set list features a cover of Bob Marley's "Is This Love" and during the European leg of the tour, the set list was shortened to fifteen songs. In the third set list of the Oceanian and Asian leg, the show ended with an encore. A DVD of the Manchester concert at the Manchester Arena titled Good Girl Gone Bad Live was released on June 17, 2008.
Opening Acts
Akon (North America only)
Kardinal Offishall (Canada only)
Ray Lavender (London, Canada)
Kat DeLuna (Lincroft)
Ciara (Europe, UK only)
DanceX (Selected Dates)
David Jordan (Europe, UK only)
Chris Brown (the Philippines, Oceania)
María José (Mexico)
September 15, 2007 Vancouver Canada GM Place
September 17, 2007 Grande Prairie Canada Games Arena
September 18, 2007 Calgary Stampede Corral
September 19, 2007 Saskatoon Credit Union Centre
September 22, 2007 Toronto Molson Amphitheatre
September 23, 2007 London John Labatt Centre
September 24, 2007 Montreal Bell Centre
September 25, 2007 Quebec City Pavillon de la Jeunesse
September 27, 2007 Moncton Moncton Coliseum
September 28, 2007 Saint John Harbour Station
September 30, 2007 Halifax Halifax Metro Centre
October 2, 2007 Arlington United States Texas Hall
October 5, 2007 Rochester RIT Gordon Field House
October 11, 2007 New York City Nokia Theatre
October 13, 2007 Lincroft Robert J. Collins Arena
October 18, 2007 State College Bryce Jordan Center
October 19, 2007 Philadelphia Wachovia Center
October 20, 2007 Phoenix Arizona Veterans Memorial Coliseum
October 23, 2007 Los Angeles House of Blues
November 11, 2007 Paris France Zenith
November 13, 2007 Munich Germany Zenith
November 14, 2007 Basel Switzerland St. Jakobshalle
November 20, 2007 Cologne Germany Palladium
November 21, 2007 Amsterdam Netherlands Heineken Music Hall
November 22, 2007 Brussels Belgium Forest National
November 23, 2007 Frankfurt Germany Jahrhunderthalle
November 24, 2007 Belgrade Serbia Belgrade Arena
November 26, 2007 Berlin Germany Columbiahalle
November 27, 2007 Bratislava Slovakia Sibamac Arena
November 30, 2007 Sofia Bulgaria Prince Alexander of Battenberg Square
December 1, 2007 Ischgl Austria Top of the Mountain Concert
December 2, 2007 Dublin Ireland RDS Simmonscourt
December 3, 2007 Belfast United Kingdom Odyssey Arena
December 6, 2007 Manchester Manchester Arena
December 7, 2007 Sheffield Sheffield Arena
December 13, 2007 Newcastle Metro Radio Arena
December 14, 2007 Glasgow SECC
December 16, 2007 London Wembley Arena
December 17, 2007 Brighton The Brighton Centre
December 18, 2007 Birmingham National Exhibition Centre
December 19, 2007 Cardiff Cardiff International Arena
December 20, 2007 Nottingham Trent FM Arena
February 26, 2008 Dublin Ireland RDS Simmonscourt
March 2, 2008 Belfast United Kingdom Odyssey Arena
March 3, 2008 Aberdeen Aberdeen Exhibition Centre
March 5, 2008 Liverpool Echo Arena
March 6, 2008 Bournemouth Bournemouth International Centre
March 7, 2008 London The O2 Arena
March 10, 2008 Copenhagen Denmark Ballerup Super Arena
March 12, 2008 Stockholm Sweden Hovet
March 14, 2008 Helsinki Finland Hartwall Areena
March 16, 2008 Tallinn Estonia Saku Suurhall
March 17, 2008 Riga Latvia Arena Riga
March 19, 2008 Warsaw Poland Torwar Hall
March 20, 2008 Prague Czech Republic T-Mobile Arena
March 22, 2008 Düsseldorf Germany Philipshalle
March 23, 2008 Moscow Russia Olympic Stadium
April 5, 2008 Chiba City Japan Makuhari Messe
July 4, 2008 New Orleans United States Louisiana Superdome
July 12, 2008 Casablanca Morocco Stade Mohammed V
July 15, 2008 Milan Italy Piazza Repubblica
October 27, 2008 Auckland New Zealand Vector Arena
October 29, 2008 Wellington TSB Bank Arena
October 31, 2008 Brisbane Australia Brisbane Entertainment Centre
November 3, 2008 Adelaide Adelaide Entertainment Centre
November 4, 2008 Melbourne Rod Laver Arena
November 7, 2008 Sydney Acer Arena
November 11, 2008 Perth Burswood Dome
November 13, 2008 Singapore Singapore Singapore Indoor Stadium
November 16, 2008 Taguig Philippines The Fort Bonifacio Open Field
January 22, 2009 Monterrey Mexico Arena Monterrey
January 24, 2009 Mexico City Palacio de los Deportes


Lachlan Murdoch, James Packer and Bruce Gordon -- three billionaire substantial shareholders who double up as loan guarantors for Network Ten. And that is a problem.
As Ten Network Holdings teeters, the mainstream media, particularly the Murdoch press, haven't yet thoroughly explored a myriad of sensitive governance and conflict-of-interest issues arising from the dual roles of three billionaire substantial shareholders who double up as loan guarantors.
Debt and equity providers often have conflicting interests, and we've never had a public company work-out situation before where three substantial shareholders are also key financiers.


text:
JAAP SCHOLTEN (Enschede, 1963) studied Industrial Design at the Technical University in Delft, Graphic Design at the Willem de Kooning Academy of Arts in Rotterdam (BA), and Social Anthropology at the Central European University in Budapest (MA). He has published seven books: collections of short stories and three novels. His latest novel, De wet van Spengler (Atlas Contact, 2008), was chosen "novel of the year" in the Netherlands. His latest book, Kameraad Baron (AtlasContact, 2010) is the winner of the Libris History Prize 2011. His novels and short stories are translated into German, French, Hungarian, Croatian and his last book Kameraad Baron into English. In 2011 Scholten created and presented a six- part television series for the VPRO about hidden worlds in Central and Eastern Europe. He lives in Budapest since 2003.
A WORKERS' PARADISE WITHOUT WORKERS – EXCERPT TWO FROM COMRADE BARON
Bucharest, March 2010 On 2 March 1949 a law was adopted under which all estates of fifty hectares or more and all model farms were nationalised. The deportation of the nobility and wealthy farmers in the early morning of 3 March 1949 was no small operation for the Romanian Communist
COMRADE BARON – A JOURNEY THROUGH THE VANISHING WORLD OF THE TRANSYLVANIAN ARISTOCRACY
Following the resounding success of the Dutch original, Jaap Scholten'n Comrade Baron has been published in English, too. We are re-printing here a passage selected by the author from the new release by Corvina Press of Budapest. The archival photos are not taken from the Corvina edition. AFTER HIS DEATH,


text:
namespace {
enum class ScrollbarOrCorner {
  kHorizontalScrollbar,
  kVerticalScrollbar,
  kScrollbarCorner,
};
}

namespace blink {

void CompositingLayerPropertyUpdater::Update(const LayoutObject& object) {
  if (RuntimeEnabledFeatures::CompositeAfterPaintEnabled())
    return;

  if (!object.HasLayer())
    return;
  const auto* paint_layer = To<LayoutBoxModelObject>(object).Layer();
  const auto* mapping = paint_layer->GetCompositedLayerMapping();
  if (!mapping)
    return;

  const FragmentData& fragment_data = object.PrimaryStitchingFragment();
  DCHECK(fragment_data.HasLocalBorderBoxProperties());
  // SPv1 compositing forces single fragment for directly composited elements.
  DCHECK(object.IsLayoutNGObject() || !object.FirstFragment().NextFragment() ||
         // We create multiple fragments for composited repeating fixed-position
         // during printing.
         object.GetDocument().Printing() ||
         !object.CanBeCompositedForDirectReasons());

  PhysicalOffset layout_snapped_paint_offset =
      fragment_data.PaintOffset() - paint_layer->SubpixelAccumulation();
  gfx::Vector2d snapped_paint_offset =
      ToRoundedPoint(layout_snapped_paint_offset).OffsetFromOrigin();

#if DCHECK_IS_ON()
  // A layer without visible contents can be composited due to animation.
  // Since the layer itself has no visible subtree, there is no guarantee
  // that all of its ancestors have a visible subtree. An ancestor with no
  // visible subtree can be non-composited despite we expected it to, this
  // resulted in the paint offset used by CompositedLayerMapping to mismatch.
  bool subpixel_accumulation_may_be_bogus = paint_layer->SubtreeIsInvisible();
  if (!subpixel_accumulation_may_be_bogus &&
      layout_snapped_paint_offset != PhysicalOffset(snapped_paint_offset)) {
    // TODO(crbug.com/925377): Fix the root cause.
    DLOG(ERROR) << "Paint offset pixel snapping error for " << object
                << " expected: " << snapped_paint_offset.ToString()
                << " actual: " << layout_snapped_paint_offset;
  }
#endif

  absl::optional<PropertyTreeStateOrAlias> container_layer_state;
  auto SetContainerLayerState =
      [&fragment_data, &snapped_paint_offset,
       &container_layer_state](GraphicsLayer* graphics_layer) {
        if (graphics_layer) {
          if (!container_layer_state)
            container_layer_state = fragment_data.LocalBorderBoxProperties();
          graphics_layer->SetLayerState(
              *container_layer_state,
              snapped_paint_offset + graphics_layer->OffsetFromLayoutObject());
        }
      };
  SetContainerLayerState(mapping->MainGraphicsLayer());
  SetContainerLayerState(mapping->DecorationOutlineLayer());

  bool is_root_scroller =
      CompositingReasonFinder::RequiresCompositingForRootScroller(*paint_layer);

  auto SetContainerLayerStateForScrollbars =
      [&object, &is_root_scroller, &fragment_data, &snapped_paint_offset,
       &container_layer_state](GraphicsLayer* graphics_layer,
                               ScrollbarOrCorner scrollbar_or_corner) {
        if (!graphics_layer)
          return;
        PropertyTreeStateOrAlias scrollbar_layer_state =
            container_layer_state.value_or(
                fragment_data.LocalBorderBoxProperties());
        // OverflowControlsClip should be applied within the scrollbar layers.
        if (const auto* properties = fragment_data.PaintProperties()) {
          if (const auto* clip = properties->OverflowControlsClip())
            scrollbar_layer_state.SetClip(*clip);

          if (scrollbar_or_corner == ScrollbarOrCorner::kHorizontalScrollbar) {
            if (const auto* effect = properties->HorizontalScrollbarEffect()) {
              scrollbar_layer_state.SetEffect(*effect);
            }
          } else if (scrollbar_or_corner ==
                     ScrollbarOrCorner::kVerticalScrollbar) {
            if (const auto* effect = properties->VerticalScrollbarEffect())
              scrollbar_layer_state.SetEffect(*effect);
          }
        }

        if (is_root_scroller) {
          // The root scrollbar needs to use a transform node above the
          // overscroll elasticity layer because the root scrollbar should not
          // bounce with overscroll.
          const auto* frame_view = object.GetFrameView();
          DCHECK(frame_view);
          const auto* page = frame_view->GetPage();
          const auto& viewport = page->GetVisualViewport();
          if (const auto* transform =
                  viewport.GetOverscrollElasticityTransformNode()) {
            DCHECK(transform->Parent());
            scrollbar_layer_state.SetTransform(*transform->Parent());
          }
        }

        graphics_layer->SetLayerState(
            scrollbar_layer_state,
            snapped_paint_offset + graphics_layer->OffsetFromLayoutObject());
      };

  SetContainerLayerStateForScrollbars(mapping->LayerForHorizontalScrollbar(),
                                      ScrollbarOrCorner::kHorizontalScrollbar);
  SetContainerLayerStateForScrollbars(mapping->LayerForVerticalScrollbar(),
                                      ScrollbarOrCorner::kVerticalScrollbar);
  SetContainerLayerStateForScrollbars(mapping->LayerForScrollCorner(),
                                      ScrollbarOrCorner::kScrollbarCorner);

  if (mapping->ScrollingContentsLayer()) {
    // See comments for ScrollTranslation in object_paint_properties.h for the
    // reason of adding ScrollOrigin().
    auto contents_paint_offset =
        snapped_paint_offset +
        To<LayoutBox>(object).ScrollOrigin().OffsetFromOrigin();
    auto SetScrollingContentsLayerState = [&fragment_data,
                                           &contents_paint_offset](
                                              GraphicsLayer* graphics_layer) {
      if (graphics_layer) {
        graphics_layer->SetLayerState(
            fragment_data.ContentsProperties(),
            contents_paint_offset + graphics_layer->OffsetFromLayoutObject());
      }
    };
    SetScrollingContentsLayerState(mapping->ScrollingContentsLayer());
    SetScrollingContentsLayerState(mapping->ForegroundLayer());
  } else {
    SetContainerLayerState(mapping->ForegroundLayer());
  }

  auto* main_graphics_layer = mapping->MainGraphicsLayer();
  if (main_graphics_layer->ContentsLayer()) {
    gfx::Vector2d offset;
    // The offset should be zero when the layer has ReplacedContentTransform,
    // because the offset has been baked into ReplacedContentTransform.
    if (!fragment_data.PaintProperties() ||
        !fragment_data.PaintProperties()->ReplacedContentTransform()) {
      offset = main_graphics_layer->ContentsRect().OffsetFromOrigin() +
               main_graphics_layer->GetOffsetFromTransformNode();
    }
    main_graphics_layer->SetContentsLayerState(
        fragment_data.ContentsProperties(), offset);
  }

  if (auto* squashing_layer = mapping->NonScrollingSquashingLayer()) {
    auto state = fragment_data.PreEffectProperties();
    // The squashing layer's ClippingContainer is the common ancestor of clip
    // state of all squashed layers, so we should use its clip state. This skips
    // any control clips on the squashing layer's object which should not apply
    // on squashed layers.
    const auto* clipping_container = paint_layer->ClippingContainer();
    state.SetClip(
        clipping_container
            ? clipping_container->FirstFragment().ContentsProperties().Clip()
            : ClipPaintPropertyNode::Root());
    squashing_layer->SetLayerState(
        state, snapped_paint_offset +
                   mapping->NonScrollingSquashingLayerOffsetFromLayoutObject());
  }

  if (auto* mask_layer = mapping->MaskLayer()) {
    auto state = fragment_data.LocalBorderBoxProperties();
    const auto* properties = fragment_data.PaintProperties();
    DCHECK(properties);
    DCHECK(properties->Mask() || properties->ClipPathMask());
    DCHECK(properties->MaskClip());
    state.SetEffect(properties->Mask() ? *properties->Mask()
                                       : *properties->ClipPathMask());
    state.SetClip(*properties->MaskClip());

    mask_layer->SetLayerState(
        state, snapped_paint_offset + mask_layer->OffsetFromLayoutObject());
  }

  if (object.IsSVGRoot()) {
    main_graphics_layer->SetShouldCreateLayersAfterPaint(
        To<LayoutSVGRoot>(object).HasDescendantCompositingReasons() &&
        main_graphics_layer->PaintsContentOrHitTest());
  }
}

}  // namespace blink

redpajama_set_name: RedPajamaGithub


The Ducati Monster is one of the most iconic motorcycles of all time. Since it went on sale in 1993, over 275,000 have rolled out of the Bologna factory—and they've kept Ducati financially stable over the past two decades.
The first Ducati Monster, the M900, used a version of the air-cooled 900SS engine and pumped out 73 hp. The latest 1200S is water-cooled and has almost double the power, at 145 hp. But the biggest seller has historically been the entry-level 696, which shipped 12,000 units in 2009. There have been numerous limited editions, celebrating everything from the Matrix movie to racer Carl Fogerty.
Surprisingly, though, there haven't been that many high-profile custom Ducati Monsters. There's no shortage of hop-up parts available, from solid engine upgrades to tacky bling, but relatively few big-name builders have given the Monster a complete overhaul.
It's probably a sign that designer Miguel Galluzzi got it right when he raided the Ducati parts bin in the early 90s. We've now decided to do our own raiding, this time through the Archives. Here's our pick of the best Monster customs from the past decade.
Last week's Top 5 focused on the world's best Triton motorcycles.


100% financing Manufactured homes 2006 or newer?
A USDA loan is special type of a zero down payment mortgage that eligible homebuyers in rural and suburban areas can get through the USDA Loan Program, which is backed by the United States Department of Agriculture (USDA).
One of the biggest hurdles in using a USDA loan on a modular or manufactured home can be finding a lender.
Not all lenders make loans for manufactured housing or offer financing for new construction.
If you're interested in modular or manufactured homes, make sure to look for lenders who not only offer USDA loans on these properties but who also have deep experience with them. This will ensure your loan process goes smoothly and without error.
If you live in the Lincoln County, Oregon area and would like information regarding a USDA type loan as described above click here and I will send you to the right source for this loan program. Very few lenders are able to offer this specific type of loan in Lincoln County.


text:
Attacks Across Afghanistan Kill At Least 31
12 Dec 2018, 03:07 GMT+10
At least 31 people were killed in insurgent attacks across Kabul, Kunduz, and Kandahar provinces on December 11, Afghan officials say.
At least four members of the security forces and nine civilians were killed when a car bomb was detonated near a security convoy on the western outskirts of Kabul.
At least 11 more people were wounded in the attack.
Taliban spokesman Zabihullah Mujahid claimed responsibility in a tweet.
Meanwhile, at least 10 police officers were killed and 11 were wounded in a three-hour attack by Taliban militants on a checkpoint in northern Kunduz Province, provincial council member Ghulam Rabbani Rabbani said.
In southern Kandahar Province, Taliban militants stormed a checkpoint in the Arghistan district, killing eight officers, a spokesman for the provincial governor, Aziz Ahmad Azizi, said.
Eleven Taliban militants have also been reportedly killed in the fighting.
Taliban militants have stepped up attacks on Afghan security forces and government facilities in recent months.
At least 32 members of the Afghan security forces were killed on December 10 in several Taliban attacks across the country.
RFE/RL's Radio Free Afghanistan
RFE/RL's Radio Azadi is the leading media outlet in Afghanistan today, reaching more than 60 percent of the Afghan population across the country with its radio and Internet programs.
webteam@rferl.org Subscribe via RSS


text:
Bonamia semidigyna är en vindeväxtart som först beskrevs av William Roxburgh, och fick sitt nu gällande namn av Hallier f. Bonamia semidigyna ingår i släktet Bonamia och familjen vindeväxter. Inga underarter finns listade i Catalogue of Life.

Källor

Vindeväxter
semidigyna

redpajama_set_name: RedPajamaWikipedia