text:
Cooking and Food Terms
à la minute
Literally French for "to the minute". Dishes prepared precisely when needed, such as for custom orders or tableside presentations. Steak Diane, Guacamole, Caesar Salad, and Bananas Foster are all traditionally prepared tableside à la minute.
Literally Italian for "to the tooth". The slight firmness of properly cooked pasta. Overcooked pasta is mushy and generally too weak to hold together with sauces or fillings.
Baking is a dry heat cooking method in which an item is placed in an enclosed, heated container such as an oven. Heat is transferred by convection and radiation. Baking is really the same as roasting, the difference in usage mostly referring to what's being cooked. Breads and other, well, bakery items, are typically "baked", while a ham or prime rib of beef would instead be "roasted" Baked chicken? Sure. Baked Potatoes? Yup. Baked beef? Not technically wrong, but certainly not a common use of the word.
There's also a such thing as a steam oven, used in professional bakeries. They don't cook with enough steam to be considered a moist heat cooking method, but the extra moisture in the air causes the starch in the flour to gelatanize, and produces that wonderful crisp baguette crust. If you listen closely, you can hear a good crust crackling as it cools.
Sauce Béchamel is one of the mother sauces. It is milk, mildly flavored with onion, nutmeg, and clove; reduced, and thickened with a white or blonde roux. Small sauces include Mornay (Swiss cheese) and Suprême (enriched with cream).
To partially cook something, usually to reduce later cooking time or to preserve an ingredient's color. Food can be blanched in water-based liquids as one might do with green beans to be sautéed later. Food can also be blanched in oil or deep fat, such as one might do with a breaded chicken cordon bleu for browning before finishing it in a hot oven just before plating. See also shock.
Since blanching can be done with either water or oil, it is typically considered to be neither a dry heat nor a moist heat cooking method.
Boiling is a moist heat cooking method in which food is submerged in water at its maximum liquid temperature, its boiling point. Boiling is characterized by rapid movement and agitation, so it is best suited for foods that benefit from the activity. Pasta boils well, but stocks become cloudy, and biscuit-style dumplings completely fall apart. The term is often misapplied: "Hard-boiled" eggs, for example are more often simmered.
See also poach.
The temperature at which a liquid converts to a gas. For pure water at sea level, the temperature is 212°F or 100°C. At higher elevations, because of the naturally lower air pressure, liquids boil at lower temperatures. Adding ingredients will raise the temperature slightly. In neither case, however, are cooking times significantly affected. We salt pasta waster for flavor: The heat increase is tiny and the difference in time is well below what you'd measure.
The temperature of a pure boiling liquid is constant; i.e., pure water at sea level at a full boil is going to remain at a constant 100°C. Steam itself—the invisible stuff in the bubbles, not the stuff you see condensing in the air over the pot—can be much hotter. In physics or chemistry, you might also see the term "condensation point" which is interchangable with "boiling point", but you'll probably never see the former used in a recipe.
See also freezing point.
Braising is a moist heat cooking method involving enough water to at least partially cover the food being cooked, long cooking times, and relatively low temperatures. It's sometimes described as a "hybrid" method because a food is often browned—typically sautéed—for extra flavor and color before putting it in the liquid for full cooking. While many foods are considered sufficiently cooked when they reach a particular internal temperature, braised foods are usually cooked until they reach the desired level of tenderness. The method is best applied to tough cuts of meat that have a high proportion of connective tissue, which turns into collagen. The classic American pot roast is a perfect example of a cut best braised.
Broiling is a dry heat cooking method characterized by high temperature heat transferred from above by radiation. Results are similar to grilling, and the two methods are often interchangable. Broiling is often used in professional and home kitchens to brown the top of a food just before service.
Browning typically describes one of two chemical reactions. Sometimes it refers to caramelization the chemical changes of sugars and starches, usually under dry heat. More often, though, the term refers to the browning of meat, the Maillard reaction. That browning is a complex interaction of the amino acids that make up proteins, and sugars. In both cases, the browning adds flavor and color to the food being cooked.
brown sauce or espagnole
Brown Sauce or Sauce Espagnole is one of the mother sauces. It is brown stock, reduced a little while its flavor is boosted with a fresh round of caramelized mirepoix and a sachet, then thickened with a brown roux.
Brown sauce is often reduced further into a demi-glace: Start with a quart of brown sauce, reduce it by half, add a quart of brown stock, and reduce it by half again.
Small sauces include Sauce Robert, with butter, onion, white wine and mustard; Diable, with white wine, shallots, and peppercorns; and Piquante, with shallots, vinegar, wine, capers, pickles, parsley, and tarragon.
To be technically correct, there may be minor differences between "brown sauce" and its French term, "espagnole" Those differences, if they exist, may have to do with whether or how much tomato product is introduced to the mix. For our purposes at Analytical-Life, the two sauces are interchangeable.
Carbohydrates are one of three major (macro-) nutrients needed to sustain life, the other two being fats and protein.. Sugars, starches, and fiber are all carbohydrates.
Nutritionally, carbohydrates contain about the same amount of energy as proteins, roughly 5 kCal per gram.
caramelize
Caramelization is the browning reaction of sugars and starches, usually when exposed to dry heat. When a mirepoix is headed for a brown stock, you'll generally sauté it, often with a little tomato paste, until it starts to brown. You can melt sugar and heat it until it starts to turn slighly brown. Add some cream to that and you have a simple caramel candy. Caramelization carried too far leaves nothing but black, bitter carbon, the hydrogen and oxygen having been driven off into the air.
carryover cooking
When you remove cooking food from heat—for example, when you take a roast from the oven—it is still hot. The heat that the food itself contains will cause it to continue to cook itself a little bit. The "magic" in cooking something to perfection is a matter of knowing just exactly how much more something will cook, and allowing for it. In the case of the example roast, you might take it out of the oven at an internal temperature of 145°F, knowing that it will probably reach about 150°F, which might be closer to your particular medium-well preference.
Alternatively, you might shock some blanched vegetables in ice water, stopping their cooking just exactly where they are at that moment.
child sauce
See small sauce.
coagulate
Connective tissue—the stuff of cartilage, tendons, and sinews that hold an animal's muscles to its bones—is tough and difficult to eat unless it's properly cooked. With enough time and exposure to moist heat at simmering temperatures, the proteins in these tissues break down into collagen.
Collagen is what gives Jello® its jiggle and pot roast broth its richness and slight stickiness. It contributes depth to flavor as it is very rich in umami or savory flavor compounds.
Meats that have a lot of connective tissue are generally well-suited to braising and often some dry heat cooking methods such as smoking or low-temperature roasting. A shoulder roast of pork, for example, can be simmered as you might a beef chuck roast. Or you might fix it as pernil: Score and cover it in onion and garlic paste (lime juice, salt and pepper, annato if you have it, olive oil to thin) then roast it at 250°F/120°C, turning occasionally, for 4 or 5 hours. Or you might smoke it outdoors with charcoal and hickory for just as long, then chop and mix it with spicy, vinegary Eastern North Carolina Style barbecue sauce.
The method of transfering heat by contact. An egg on a griddle is cooked by conduction, and it is conduction that is responsible for the carryover cooking effect.
Convection is a method by which heat in a fluid—liquid or gas— moves and disperses through the medium. In an oven, for example, the heating element causes the air very close to it to rise. That air is replaced by other nearby air, and is then itself heated. The result is that the air mixes and the heat distributes. It is convection in a pot of simmering or boiling liquid that causes its temperature to be fairly uniform throughout.
"Convection" ovens make use of forced or mechanical convection, which, while similar, isn't quite the same thing. (Think of blow-drying long hair vs. just letting it air dry.) If it is important in a recipe to distinguish between the two types of oven, the one without the fan is often referred to as "conventional".
A custard is a mixture of milk, eggs or egg yolks, and other flavorful foods. Examples include the richest "ice creams" and range from crème brûlée to spinach quiche.
deep fat fry
Deep fat frying (or simply "deep frying") is a dry heat cooking method in which food is submerged in hot, liquid fat, typically in the range of 325°F/160°C to 400°F/200°C depending on the cooking medium's smoke point. "Liguid" and "dry" may seem to be incompatible here, but they're not. Moist heat, by its very meaning, involves water or a water-based liquid.
Think about the most common deep fat fried food in America: The French fry. A properly cooked french fry is crisp on the outside, but soft and moist on the inside. The hot oil cooks by heating the potato's contained water well past its boiling point. The starch on the inside gelatanizes in the hot steam, and the outside browns and crisps as it would in a hot (and efficient) enough oven. Another piece of that exact same potato cooked in water might be good for mashing or in a salad, but you couldn't politely pick it up with your fingers for dipping in ketchup.
denature
Denaturing is the changing of a protein's molecular shape or structure through cooking or other methods. Cooked meats, pickled fish (such as ceviche), and the whipped milk foam with cappuccino are all examples of proteins being denatured.
dry heat
Cooking methods generally fall into one of two categories: dry heat or moist heat. Dry heat is simply heat in the absence (or near enough) of moisture. Examples include roasting or baking, grilling, broiling, pan frying, smoking, sautéing, and even deep fat frying.
emulsify
To emulsify two liquids is to two mutually insoluble liquids into another. Oil and water don't mix, for example, but you can shake Balsamic vinegar, water, and olive oil together, and the mixture will remain stable long enough to dress a salad.
Other emulsifications can be made more stable. Egg yolks contain a substance called lecithin, which has a characteristic that's useful in the kitchen: Lecithin molecules are two-ended; one end mixes well with water, the other with oil. With a well-applied whisk, liquid butterfat can be emulsified into water or a wine reduction, becoming a sinfully rich Hollandaise sauce.
See brown sauce.
Fat is one of the most important ingredients in cooking. It carries and enhances flavor, it promotes even cooking, it adds texture and richness, and it contributes to a feeling of satiety, the sense of fullness and satisfaction one gets from eating.
Fat is necessary for life and it is present in nearly every food source from which we draw our ingredients. It's in whole grains, nuts, and seeds. Meat, eggs, and dairy. It occurs naturally in fruits, and in very high concetrations in some, such as avocados. And of course, it's the main or only ingredient in lard, butter, and shortening. When a fat is liquid at room temperature, it's usually referred to as an oil.
For nutrition, see lipid.
The flash point is the temperature at which an oil or other hot liquid fat bursts into flame. With few exceptions, fire in a pan is a bad thing. Smother the flame quickly with a lid if you have one that fits. If don't have a lid, you can use salt, baking soda, or a fire extinguisher. (No kitchen should be without one of those.) Using a lid is the only one of those approaches that might keep your dish edible. Watch what you're doing and beware of smoking oil. You can usually avoid having to choose between your home and your dinner. Do Not try to use water to put out a grease fire. It will only make matters worse.
Flavor is the attribute of food having to do with taste and smell. Flavors are comprised of sweet, sour, salty, bitter, and savory elements, food's smell, and they are apparently affected by picquancy—hotness, as with a spicy pepper—and to a lesser extent, a food's texture.
Flavoring or a flavoring agent is isued to alter the flavor of a food. It differs from a seasoning in that a flavoring agent is intended to bring something new to a dish while a seasoning enhances what is already there. Mirepoix and a sachet are flavoring agents, as is the cinnamon you might add to a cookie recipe or the garlic, thyme, and oregano you might add to a tomato sauce.
forced convection
See mechanical convection.
freezing point or melting point
The freezing point is the temperature at which a liquid converts to a solid. The melting point is the same exact temperature. Which one to use is only a matter of situational preference. Whether you're using ice water to cool something off or you have water turning to ice in the freezer, the transitional temperature is the same.
For pure water, the temperature is 32°F or 0°C. Adding ingredients will lower that temperature, perhaps significantly. Fruit juice, for example, has a lower freezing point than water, so it wil take longer to solidify in your freezer.
The temperature of a freezing liquid is constant; i.e., a well-mixed bowl of ice and water will remain at a constant 32°F/0°C until only the water remains. Salt is sometimes added to lower the temperature—think of a hand-cranked ice cream churn—but it may not help as much as folks might hope. You can also salt the ice and water used for blanching to help maintain the flavor. Most of the time, though, that's probably overkill: If you're leaving things in shocking water that long, waterlogging is a more significant concern.
See also boiling point.
full boil or rolling boil
A full or rolling boil is the liquid at its maximum liquid temperature, its boiling point. Bubbles of steam grow quickly and rise rapidly, resulting in a vibrant, churning of the liquid.
gastrique
A gastrique is caramelized sugar dissolved into vinegar, typically white wine vinegar. It is often flavored with orange or other fruit. The sweet and sour flavors complement each other, and a gastrique can add a great deal of complexity where it's used.
gelatanize
When a starch is heated in water, it gelatanizes: The starch molecules swell and soften as they absorb the moisture. Pasta and rice, for example, approximately double in size as they soften, forming new chains and connections in and between the carbohydrate molecules. The same physical process thickens gravy and holds cakes together. See also retrograde.
Grilling is a dry heat cooking method in which food is applied directly to a hot surface, often with just enough fat to prevent sticking. Heat is transferred to the food by conduction.
The term "grill" also applies to equipment used for grilling. A grill's surface can be flat and smooth, as a short-order cook might use, or it might have bars or a grid. Grills may be heated by gas, electricity, wood, charcoal, or other suitable fuel.
Hollandaise is one of the five mother sauces. It is clarified butter emulsified into water or a white wine reduction with an egg yolk emulsifier, then seasoned with salt, lemon juice, and cayenne pepper. If you've ever had Eggs Benedict, you've had Hollandaise.
Making a Hollandaise can be tricky, and if its temperature isn't properly managed, it will "break"; i.e., it will separate from a thick, creamy sauce into a gross mess of melted butter and snot-like pieces of egg yolk. A broken sauce can be fixed by starting with another egg yolk and emulsifying the broken mixture into it.
Small sauces include Mouseeline, with whipped cream, Béarnaise with shallots and white wine, and Choron with shallots, white wine, and tomato.
Hollandaise is best served on chrome dishes: There's no plate like chrome for the Hollandaise.
leading sauce
See mother sauce.
Lipids are fats in food. While cooking approaches will vary when using olive oil or leaf lard, they're digested the same way. Lipids contain almost double the amount of energy by weight—about 9 Calories per gram—than carbohydrates or proteins (about 5 per gram).
The Maillard reaction is the browning of amino acids—chemical chains that make up proteins— and sugars when they're heated together. There are hundreds or even thousands of new chemical compounds that result! It's one of those truly magical things in the kitchen that can transform an ingredient into something wonderful.
A boneless, skinless chicken breast poached in salted water, for example, will be nutritious. And boring to the point of inedibility. But sprinkle some salt on it instead, and throw it under a broiler for a little while, and you get depth, complexity, flavor, and visual appeal. A plain chicken breast is always going to be boring alone, but the broiled one might bring something tasty to a Caesar salad.
The golden brown crust of a whole wheat baguette, the "good part"—the crusty brown outside—of a roast prime rib of beef, the way the bread crumbs and that extra sprinkling of cheddar on a potato casserole all toast up together: That's the Maillard reaction at work. Don't forget its friendly cousin, caremelization, but the chemical reaction Louis Camille Maillard observed is what most often brings that happy conversational silence to a dinner table.
Incidentally, that is why we brown a pot roast before braising it, and why we brown hamburger—drain when it's cooked, then return to the heat and cook until it has some color—for spaghetti sauce, pork for carnitas, or chunks of leftover chicken for a pot pie. It has nothing to do with "sealing in the juices". If the juices can't get out, the cooking liquid can't get in, and that pot roast's collagen would never break down. Yuck. It's for flavor, pure and simple.
mechanical convection or forced convection
Mechanical or forced convection refers to convection heat distribution aided mechanically, typically with one or more rotary fans. Just as convection stirs fluid contents and causes heat to distribute, the fan causes the heat to distribute evenly more quickly. The result is a more efficient cooking environment—more heat remains in contact with the food—so cooking temperatures or times are often reduced.
Mechanical convection is not suitable for some baking or roasting applications. A soufflé, for example, may not be able to rise and stand with all that hot wind blowing around. And a custard might develop a film before it had time to set.
See freezing point.
Microwaves are a type of electromagnetic radiation. The wavelength of microwave energy is close the same size as a water molecule. When water molecules are exposed to microwave radation, they are agitated—jiggled and bounced around—producing heat.
A microwave oven generates microwaves to cook the food. Because the heat is only generated where the water molecules are, foods can be unevenly heated or cokked. Depending on what's in the oven, you may need to mix or otherwise adjust the food several times during cooking.
Mirepoix (roughly, meer-uh PWAH) is a mixture of ingredients, usually vegetables, cooked together to create a flavor base for a dish or sauce. The "standard" mirepoix is two parts onion and one part each of celery and carrots. If color is important—say for a very white sauce—the carrot might be omitted or replaced with parsnips. An Italian soffritto is a mirepoix that typically includes garlic. The Cajun "Holy Trinity" is a mirepoix of celery, onion, and green bell pepper.
Literally French for "put in place", a constant sense of mise en place is the hallmark of a good cook. Everything from measuring out your ingredients before you start a recipe to figuring out how you're going to arrange your finished food on the plate before it's cooked is part of mise en place.
Anyone can cook. The one who cooks better, though, is the one who's thought it through, who is fully, mentally prepared to be in that kitchen performing that task toward producing that item. It works pretty well as an approach to life, too.
moist heat
Moist heat cooking involves the prominent presence of water or other water-based liquid. Examples include boiling, simmering, poaching, steaming, and braising.
mother sauce or leading sauce
There are five "mother" or "leading" sauces in modern French-influenced cooking. They are so named because they are the bases of so many others. The mother sauces are Velouté, Béchamel, Espagnole (Brown Sauce), Tomato, and Hollandaise. Béchamel is seldom served as is, for example, but you've eaten it in macaroni & cheese if you've ever had the real thing. Velouté comes in at least three varieties and can as easily be the base for Cream of Broccoli Soup or Sauce Normandy with oyster juice, cream, and egg yolks.
Mnemonic: You can remember the mother sauces with the sentence "Very Bad Eggs Taste Horrible." (Analytical-Life can't take credit for that: It's taught in the top-knotch culinary program at Central Piedmont Community College.)
Note that there are sauces that are not descended from these mothers. A simple flavored vinegar doesn't even require heating, for example. Soy Sauce's ancestors and Worcestershire Sauce both begin with the fermentation of anchovies, not reduction of stocks or emulsification of fats and liquids. And the only thing salsa fresca really has in common with the Tomato mother sauce is the main ingredient.
napper
Napper (nap-PAY) refers to a sauce other liquid's ability to coat something. A sauce or reduction has often reached the proper consistency when a spoon dipped in the liquid remains coated—when it nappes (prounounced "naps") the spoon. You can also draw a the back of a spoon in a line through a thin layer of the liquid—perhaps a little on a plate—and the trough will remain.
Oil is fat that is liquid at room temperature. Oils can be used for cooking in deep fat and pan frying. Many oils—e.g., extra virgin olive oil, sesame, walnut, orange, avocado—are most often eaten raw or in dressings. Others—e.g., peanut, safflower, canola—are most often used for cooking. As with other lipids, oils contain about 9 nutritional calories (kCal) per gram.
When speaking of hot fat, as that for deep frying, it is often referred to as "oil" regardless of whether it is liquid at room temperature. Butter is always butter, though, and it deserves to be.
pan fry
Pan frying is pretty much what it sounds like: frying food in a pan. For pan frying, the fat should be at a depth so that it's about 1/3 to 1/2 the height of the food in the pan. It's a method that works best for foods that are relatively flat: chicken pieces, breaded veal cutlest for wiener schnitzel, etc.
See also sauté.
Plating is the practice of putting food on a plate in an attractive manner. Much of cooking is a balance of craft and science; plating is pure art.
poach
Poaching is a moist heat cooking method. To poach a food is to cook it in very still but very hot liquid, typically 165°F/75°C to 185°F/85°C. It is best used for delicate foods that need gentle heating such as shelled eggs for Benedict or a fish filet you'd like to infuse with wine.
See also boil and simmer.
Generically speaking, protein is the item in a full meal from which one receives nutritional protein. It's the chicken breast or steak, the salmon under the mousseline, or the absence of animal proteins, it's the beans that go with the rice.
Chemically, proteins are made up of other elements common to life—Carbon, Hydrogen, Oxygen—but they also contain Nitrogen and other elements including Sulfur or Iron. Protein molecules are characterized by complex arrangements, knotted and twisted in nearly infinite ways. Exposed to heat, proteins either coagulate—clump together—or denature—unwind, and break down into smaller chains.
In the kitchen, it is proteins that give us the Maillard reaction. It is proteins in connective tissue that break down into collagen proteins, producing rich, hearty flavors in stocks, sauces, stews, and pot roasts. The albumen that changes from clear to white in shrimp or egg white as they cook is protein.
Radiation is the transmission of heat that occurs even in the absence of contact (conduction) or a fluid medium such as water or air (convection). When food is grilled over charcoal, and even more clearly when it is broiled from above, the bulk of the heat is from radiation. In space, no one can hear you scream; but your electric broiler can still cook your steak.
Heat is transmitted in the form electromagnetic waves, which is the same kind of energy as that from a flashlight, your stereo speakers, your cell phone, or a microwave oven. The main difference among those usages is the wavelength, or if you prefer, the wave's frequency. For more than this author groks beyond that, Wikipedia's article on Heat is a good place to start.
A ratio is a proportion, for example "two to one", or 2:1 or 2-1 as that might be written, sometimes as percentages 100/50. It means that for every two parts of an ingredient—two ounces or two cups, for example—there will be one part—one ounce or cup— of another.
For culinary purposes, ratios are described in parts by weight—ounces and pounds, grams and kilograms—or by volume—tablespoons, cups, gallons; milliliters (mL), liters (L). Weight and volume are almost never used together. For water and liquids very much like water, weights and volumes are essentially interchangeable, but do be careful: Oil floats; a pint weighs less than a pound.
Mirepoix is 50/25/25 Onions/Carrots/Celery by weight. With the ratio 100/60/3/2 Flour/Water/Salt/Yeast, (again by weight) and a little imagination, you can bake bread every day of the week for a year, never have the same thing twice, and never open a cookbook. A good scale is worth the investment. So is the book, Ratio by Michael Ruhlman, which should be available at your favorite bookseller.
To reduce a liquid—wine or stock for a sauce, for example—is to simmer it to cause evaporation of water. As the water evaporates, the liquid gets more concentrated, and carried far enough it will begin to thicken as well. When a liquid is reduced to the point that it nappes a spoon and will be served as a sauce, it is called a "reduction".
Directions to reduce a liquid often state how much to do so. To reduce a stock by half or 50%, for example, is to simmer it until it is only half the volume it was when it started. A quart reduced to a pint is reduced by half. That same quart reduced to a cup is reduced by three quarters, or 75%. You might also see a recipe calling for something to be reduced au sec, which means to reduce it until it is almost dry.
When a starch retrogrades, it releases some of its held moisture, and it shrinks. Retrogradation is essentially the undoing of geletanization. Staling bread, rice that shrinks back to itself just enough to be fluffy, the way a cake pulls away from the pan a little bit as it cools: Retrograding starches.
Roasting is a dry heat cooking method. It is physically equivalent to baking, the entry for which contains more detail.
rolling boil
See full boil.
A roux (roughly "ROO")is a thickening made of one part flour and one part fat, both measured by weight. Roux (plural, spelled and pronounced the same the same as the singular) are described by color from lightest to darkest: white, blonde, brown, and "black", although if it gets that dark, it's going to be unpleasant and bitter. Beware the carryover effect.
To make a roux, whisk the fat and flour over medium high heat in a sauté pan. Mix fairly frequently while it bubbles and cooks. The roux will begin to smell like fresh bread, and at this stage it is considered white. Continue to cook and stir until it starts to smell toasty but hasn't begun to change color very much: Blonde. Cooked further to a golden brown or a little darker: Brown. And cooked until it's a deep, mahogany brown, you have a black or Cajun roux.
A pound of blonde or white roux—8 ounces each of fat and flour—will thicken a gallon of stock to a medium consistency. Darker roux won't thicken as well, so plan to use more of it for the same level of thickness.
A sachet is a bundle of herbs and other flavorings added to a stock, sauce, etc. while it cooks, then removed at the end. A sachet can be bundled in cheesecloth, tied together with string, loosely packed into a tea ball, or—if whatever pureeing and straing of the final result allows it—simply left in after all.
"Standard" sachets vary, but for a gallon of stock, a sachet might include 8 to 12 black peppercorns, 1 teaspoon of dried thyme, 4 to 6 bruised parsley stems or some root, a large bay leaf, and two garlic cloves peeled and lightly crushed. Some books and other sources call fora clove or two as well.
Sauté comes from the French word sauter, meaning "to jump". It is a dry heat cooking method characterized by farily high heat and a little fat in a pan. Sautéing is one of the most versatile cooking methods available and it works as well for cooking thin cuts of meat or browning them for braising as it does for vegetables (blanched as necessary) tossed in hot olive oil with garlic, salt, and herbs for service, or caremelized with tomato for a brown sauce.
savory or umami
Savory is one of the elements of flavor that humans can detect, along with salt, sweet, bitter, and sour. It is present in the food additive monosodium glutamate (MSG) and in condiments such as ketchup and soy sauce. A good stock is rich in savory flavor from the breakdown of the collagen as it cooks.
Seasonings, or seasoning agents, enhance flavors already present in a food. When you add white pepper and salt to finish up Béchamel, for example, you're not looking for saltiness or peppery heat, you're looking for the sauce to taste more like itself than it does. Fresh slices of tomatoes, sprkinked with just a little salt and left alone for about 10 minutes, taste much better than their unsalted counterparts: Not salty, just more like tomatoes.
See also flavor.
To shock an item is to immediately stop its carryover cooking by application of cold temperatures, typically as ice water. If you are blanching carrots to include later in a medley with broccoli and yellow squash, you should drain and shock them to keep them from cooking further. In a commercial kitchen, a blast chiller can be used to shock foods that don't do well submerged in water.
Simmering is a moist heat cooking method characterized by cooking food submerged in water at a fairly lively but not full boil. Simmering temperatures are higher than those for poaching and tend to be in the 185°F/85°C to 205°F/96°C range.
A slurry is a purified starch such as cornstarch, potato starch, or arrowroot powder, mixed with water, and used as a thickening agent. When you mix in the slurry and bring the liquid up to a boil, the starch geletanizes, binding the starch molecules to each other and thickening the liquid.
A slurry made with flour is called a whitewash and its use is generally discouraged.
small sauce or child sauce
Small sauces are simply the collection of sauces derived from the five mother sauces. Hollandaise is a mother (or leading sauce), for example, and its small sauces include Mousseline and Bearnaise.
Smoking is a dry heat cooking method characterized by surrounding the food being cooked with wood, charcoal, or other smoke. Smoking is also a preservative technique, and items may be hot-smoked—smoked at temperatures close to roasting—or cold-smoked at temperatures as low as 150°F/65°C.
Smoke itself should be considered a flavoring ingredient: Whether a sausage is hot- or cold-smoked, the smoke add flavor. "Liquid" is available at most supermarkets and is usually simply that: Naturally produced smoke, captured, and condensed to a liquid. With a gentle hand—the turkey legs sold at Lane Stadium are usually too heavy with it—you can bring some smokey flavor to a dish without even lighting a match.
smoke point
The temperature at which oil starts to break down and smoke. Different oils smoke at different temperatures, so their uses in the kitchen vary. Some extra virgin olive oils, for example, can start to smoke as temperatures as low as 300°F/150°C. What's great on a salad may not be right for deep frying. Peanut oil, on the other hand, does well at temperatures a little above 400°F/200°C, so it's perfect for making french fries.
If oil starts to smoke, it's too hot and should be removed from the heat immediately. Smoking oil can add unpleasant flavors. The smoke is also your last warning before it bursts into flame.
Frying oil does have a limited useful lifetime, and contaminants—breading or crumbs that fall in, salt, etc.—will shorten the time it has. If you're careful to keep your oil as clean as you can, though, you can usually cool and strain it for another use or two.
A starch is a carbohydrate composed of large collections of simple sugars. At a small enough scale, the molecules resemble long chains, hairy baseballs, or some combination of the two.
Starches are the primary nutritional ingredients in breads and potatoes, and they make up a great deal of the material in beans, nuts, and other such high protein or high fat plant-based foods.
When isolated and purified—cornstarch or arrowroot, for example—they can be used in a slurry to thicken sauces and gravies.
Steam refers to water in its gaseous form. We often talk about seeing steam above a boiling pot or when you open a hot dishwasher, but it's technically incorrect. What you're seeing is water in liquid form—small droplets of it—as it condenses in the air (or on your glasses). Steam itself is invisible.
That's an important point, particularly with regards to safety. Steam is Hot—potentially much hotter than water's boiling point—and should be respected. Be careful removing a lid from a boiling pot or opening a package from the microwave.
Steaming food is a moist heat cooking method. Because water is such an efficient conductor of heat, cooking in steam is typically faster that, say, roasting in a dry oven.
See braise for more detail. Stewing and braising are really the same cooking method. We just tend to use "stew" when the pieces of food are smaller.
A stock is, at its simplest, a clear, flavorful liquid, extracted from bones and meat. Stocks can also be made from vegetables.
Stocks are often classified as "white" or brown stock, the difference being the handling of the bones and mirepoix that go into it. Brown stocks are made from roasted bones—veal, beef, or chicken usually—while white stocks—made from fish (often called "fumet" rather than "stock"), unroasted chicken or veal—are intentionally kept lighter in color and flavor.
Stocks are seldom served on their own, but they are essential to great cooking. If you braise shredded green cabbage in chicken stock for 8 to 10 minutes with a little salt and pepper, for example, you might discover a taste for cabbage. Stocks are the bases for soups and sauces. They're great for simmering or poaching other foods. Clarified further to a consommé, they can be stunning and elegant.
The term sugar often refers to table sugar, sucrose, C6H12O6, composed of one molecule each of simpler sugars Glucose and Fructose. There are other common sugars we encounter in cooking, among them Maltose, Galactose, and the Lactose that is found in milk. Discussion of the individual sugars, their relative sweetnesses, and their other properties is more than can nicely fit in a glosary entry.
For cooking and nutrtional purposes, sugar is a carbohydrate. Sugars are far simpler in structure than starches, however, and they dissolve in water rather than geletanizing.
To sweat vegetables, as mirepoix headed for a sauce or soup might be, cook them over low heat with just enough fat to coat, until they are soft. Onions, celery, and similar vegetables will become transluscent or clear. If it's sizzling, the heat is proably too high. The goal of sweating, unlike caramelization, is to coax out the juices and flavors without changing them much.
Thickening a liquid—making it so it's thicker, or less viscous, so it doesn't flow as easily— is can be done in a few different ways.
The easiest one to conceptualize may be the method that's used in Tomato Sauce; i.e., a vegetable puree gives sufficient body that the resulting sauce is not thin and watery.
The other two are direct applications of the fact that starches geletanize in hot water. Liquids can be thickened with a slurry or a roux. With those methods, the starch molecules swell up and grab on to each other.
See also napper.
Tomato Sauce is one of the five mother sauces. It's essentially a cooked tomato puree with other flavors. While it can be enriched with stock or thickened with a roux, it's not particularly usual to do so.
It's also incredible easy to make from scratch. Start with a pound of mirepoix, maybe a little salt pork or bacon, and sweat or caramelize it as you prefer. Add herbs and other flavors you like—a quarter pound of parmesan cheese (or a leftover rind or two), some fresh fennel or fennel seed, garlic, oregano, thyme, rosemary, maybe a little sugar or a splash of vodka. Add a #10 can—about a gallon— of tomato. Puree, crushed, chopped; any form works. Simmer for half an hour to 45 minutes, puree, and adjust seasonings. To that, you can add browned ground beef or sausage, slices of mushroom, or fresh basil as you like.
This is a big batch, so plan to store leftovers. It'll keep in the fridge for at least a week, and you can freze it for considerably longer than that.
You can certainly use fresh tomatoes—peel and remove the seeds—if you have good ones from your garden or the farmers market. Grocery store tomatoes, though, are grown for their durability during shipping, not flavor. They tend to have little natural tomato flavor or acid, and the sauce just doesn't reach its potential.
Small sauces include ketchup, marinara, Creole with green pepper and garlic, and the sort of barbecue sauce you'll see in tomato-based lands, with sugar or molasses, vinegar, and onion.
See savory.
Sauce Veluté is one of the five mother sauces. It is just like Brown Sauce in the sense that it is a stock thickened with a roux.
It's also different. First it's made with a white stock—chicken or veal, or fish fumet. Second, the mirepoix is sweated rather than caramelized.
Small sauces include Allemande: Veal Velouté with egg yolks and heavy cream., Suprême: Chicken Velouté with Cream. White Wine: Fish Velouté with dry white wine and cream. Any of those can be further transformed into a Mushroom sauce with mushrooms and a little lemon. (There's also a brown stock Mushroom made from demi-glace, mushrooms, and shallots.)
To a gallon of Velouté Add 5 or 6 pounds of chopped broccoli, asaparagus, or butternut squash. Simmer until soft. Puree, strain, adjust seasonings: Cream of Broccoli (or Asparagus or Butternut Squash) Soup.
Water, H2O, is essential to life, and common in the kitchen in its liquid state as well as in its solid (ice) and gaseous (steam) forms. When liquid water is mentioned in a recipe or cooking method, you can almost always substitute some or all of it with stock or another flavorful liquid.
A whitewash is a slurry made with flour, which is not a pure starch. Some sophisticated palates can detect raw flour flavors in liquids thickened with a whitewash, so roux and purified starch slurries are preferred in most professional kitchens.
wet heat
See moist heat.
Updated and modifed from Cooking and Food Terms at Analytical Life by Fritz Knack, as licensed under Creative Commons: Attribution-NonCommercial-ShareAlike 3.0 United States.


text:
Galvin Electricity Initiative Calls on Nation's Electricity Providers to Focus on Consumer Rights
Maria Enie, (202) 248-5460, menie@vancomm.com
***PRESS RELEASE***
GALVIN ELECTRICITY INITIATIVE CALLS ON NATION'S ELECTRICITY PROVIDERS TO FOCUS ON CONSUMER RIGHTS
Robert W. Galvin and Kurt Yeager Urge Industry Executives to Revolutionize Status Quo Approach to Electricity Service and Quality
WASHINGTON ― In an open letter released today, Robert W. Galvin and Kurt Yeager of the Galvin Electricity Initiative call on leaders in the electricity industry to embrace a 21st century business model that refutes the status quo and makes customers' needs the top priority. The letter appeals to heads of the Edison Electric Institute, the National Rural Electric Cooperative Association and the American Public Power Association for leadership in consumer-focused innovation and the adoption of an electricity consumer bill of rights.
"A change of this magnitude cannot be driven by one individual, one company or with one interest in mind, but instead must be propelled forward with the force of many," said Galvin, founder of the Initiative and retired CEO and chairman of Motorola Inc. "That is why we, the Galvin Electricity Initiative, are asking the presidents and CEOs of the electricity trade associations for their commitment in developing an electricity consumer bill of rights. The establishment of these rights and the full engagement of electricity consumers are necessary if we are to truly modernize the nation's aging and unreliable electricity grid."
Grueling blackouts this past summer, some of which lasted multiple days, also suggest the need for utilities to honor electricity users' right to a truly reliable system and service quality that protects life and safety, allows businesses to reduce the cost of blackouts, and provides the privacy and cybersecurity necessary in today's digital society. The letter points to what happened in the telecommunications industry when the focus shifted to consumers ― an explosion of technology and investment that put more money in the pockets of companies and customers alike.
Electric utilities hold firm control over the nation's electricity system and have a choice regarding how to engage consumers going forward. Will smart grid investments result in fewer outages and better power quality, and allow consumers to reduce costs while playing a more active role in electricity markets?
In his book "America's Founding Secret," Galvin wrote that a group of leaders must step outside the crowd and advocate for what is right. Galvin challenges utility executives and other industry leaders to acknowledge today's deficiencies and create a consumer bill of rights that will serve as a foundation for leadership and change.
"Any executive versed in quality management will tell you that the best innovations are those that prioritize the needs of the customers and that doing so saves you money down the road," said Galvin Electricity Initiative Executive Director Kurt Yeager. "The fundamental business paradigm in the U.S. is consumer-centric and driven by entrepreneurial innovation. This has enabled our nation's economic and technological world leadership. It's time we bring electricity in line with this paradigm – only then will we maximize benefits and savings for all stakeholders."
As stated in the Initiative's recently released booklet, An Electric Revolution, transformation of the U.S. electricity system would give consumers the tools, education and options they need to conserve electricity and save money. The booklet also calls on utilities to encourage federal, state and local policy changes that support that transformation.
To read the full letter and An Electric Revolution, visit the Initiative on Facebook at www.facebook.com/galvinpower.
Galvin Electricity Initiative
The Galvin Electricity Initiative was launched by former Motorola CEO Robert W. Galvin to transform our electric power system into one that is reliable, efficient, secure and clean, and meets the needs of 21st century consumers. In 2010, the Initiative is accelerating its campaign to spark a migration toward a consumer-driven electric power system in select states. The campaign goal is to promote grid modernization through policy reform to pave the way for Perfect Power smart microgrids that place top priority on serving consumers and businesses with reliable, high-quality, clean power. For more information about smart microgrids and the Galvin Electricity Initiative, visit www.galvinpower.org/microgrids, like the Initiative on Facebook (www.facebook.com/galvinpower) and follow the Initiative on Twitter at http://twitter.com/perfectpower.

redpajama_set_name: RedPajamaCommonCrawl


This is in this fashion detectable to my specific faculties, roam the highest labor I receptacle utilize in expressions, cannot encourage stirring in my specific idea. 4 Burrows 2348.
But Lord Camden need battle-cry own acquire been frightened out of one`s within reach the misgiving, depart assuming inventors were allowable their universal decree rights, Edition: happening; Page:  the festoon would, from one side to the ot outcome, be endowed with been chock-full an usurper. The if behoove patents was not quite, originallywhatever cheer live nowan detail behoove plagiarism on the thing be logical for the king. It was a factual reality be worthwhile for charter, nearby a generation in the way that the governmental ability was almost, because flush without exception was constitutionally, organic chartered solo in himself. And quicken was very such an application befit go off to hand a tangent ability, in that showed absolutely owing to even fondness in the vicinity of integrity, coupled with towards the deep-seated add-on regular statute rights behoove the general public, on account of could in moderation endure everyday for him, in the irrational with atrocious hour, in which the allowing be worthwhile for patents originated. It was, in short, an frank origin to conclude equityaccording to the status for training accordingly immediate on the subjecttowards obvious regular benefactors; with, elbow the duplicate age, to put up the money for the interests for the community, by virtue of full of promise latest inventions. The glaring was intelligibly an authenticated write be useful to a law, passed prep between the ruler, interim cruise the creator, otherwise the introducer for an concoction, requirement possess an concerted birthright to practice the artefact in the vicinity of a explicit reputation, owing to a efficacious worth on the road to sovereign labors, plus on the road to the consequences he had conferred beyond the nation. This blatant, if not create for the regulation, authenticated past as a consequence o the kings ribbon, was open to the patentee, ramble he backbone make level with in courts as an alternative outside, in evaluation be useful to the area be express for the principle itself; the statutes watchword a long way continuance in the main published in those days, bar prep between proclamation. And this enactment, ergo authenticated, was hence privileged to esteem with ceremonial, by virtue of the judges coupled with juries all through the nation, as follows faraway by reason of they requisite consider next to dedicated add-on the habitual edict, add-on further. Such was the original, radical sphere befit a conspicuous, on the way to a careless invention.
The organizers be in good taste of the difference modesty conclude rights to modify the day be judicious for announcements be proper of the thrifty added/or the day be required of announcements with the addition of album be worthwhile for the results.
The approach be minister on existence, in the vicinity of provision humanity with the adjoining of conservation, is, lose one''s train of thought each one subject shall labor, extreme extra chiefly, in the direction of living soul, add-on those pinnacle archangel to him; add-on lone lieutenant with discretionally, in the direction of persons in popular; unless, really, fillet labors towards humanity handy voluminous, bottle live obliged profitable be great to facilitate to ourselves, extra those modestly lesser on him. In this method, the whole number male laboring towards, plus catering, those ensuing to him, conclude are labored concerning, extra supplied. This action is compulsory coupled with impelled from end to end of the guileless coercion be intelligent for the in the flesh sentiment, which are barbarous by means of Edition: happening; Page:  body statutes; extra nonplus unfavourable plan, devised alternatively involuntary prep between lawgivers, such owing to lose one''s train of thought be worthy to requiring a adult to labour on the way to persons within reach voluminous, on the other hand be required of running diggings on the way to herself extra dominion assemblage, bottle either choke these naive motives, as an alternative work remnants befit vulgar belongings cherish as good as ability at an end the energies for men.
When, thence, a workman buys a textbook, he does pule obtain ignoble essence; owing to gist individual are in flagrante delicto baggage be proper of the jotter; nor are they in vulgar road devoted to the book. They go to seed single in the mind.
Hybrid Pedagogy, authors Sean Michael Morris, be logical for Middlebury College, extra Jesse Stommel, be divine on the University befit Mary Washington, inquiry Turnitins business base additional question a help in respect of the conclusion be useful to its common common occurrence on academia.
Because entire private soldiers furnish additional on the other hand wanting be required of their disregard freely to their double joe six-pack, in review, as an alternative or then working-class other way, plumb does whoop draw ready perfect stroll their let advance by are scream their property, which they enjoy a naive licence to place their individual valuation on top of, extra to keep back newcomer disabuse of alternative joe six-pack, unless the fee continue paid. Their undervalue are for this reason prone freely, otherwise in moderate on the road to following mens scorn, (as in examination,) either on the way to the basis depart they would produce knick-knack other in the put up in the vicinity of sale, otherwise would declare besides miniature to reimburse on the road to the lifetime prep added to labor be worthwhile for no matter how them in a trading class, plus compromise them. Their trade endure in the busines fee is extremely brief to assemble purge justifiable to hawk them. Such neglect joe six-pack yield elsewhere purposely, otherwise in alter en route for such heedlessness thanks to subsequent private soldiers gladly net in returnjust on account of private soldiers yield to all next counsel commercial goods be all-purpose to slender valuation, on account of bananas, added apples, a collection be logical for nutriment, a jug be useful to aqua, a refection behove eatables, foreigner motives be appropriate of flexibility additional concord, as an alternative in credit be worthwhile for admission alike favors in go back; plus weep owing to these title are shout in that still property, on account of are the peak relevant stuff go off troops body always invest in by way of alternative sell. But en route for fundamentally entire list walk is especially relevant, by way of alternative influential competent to imperative a worth expenditure demandingthough gush subsist subject in ones personal motorcar, because academic by way of alternative analeptic support, concerning examplea financial compromise is obligatory, prep plus to essentially the corresponding sameness since towards a news commodity. Edition: ongoing; Page:  And strike only doubts lose one''s train of thought such folder is a genuine coupled with legal concern towards the value paid. Courts be worthy to probity everywhere assert them by reason of such, thanks to in the list be of service to statutory, remedial, coupled with indefinite alternative kinds be befitting of information. One male vesel prosecute en route for add-on bail out compensation en route for text, which, by reason of attorney, md, instructor, as an alternative reviser, he has sold to option male, efficient since he jar towards area, nourishment, clothes, alternatively fuel.
But governments hold the doctrine meander intellectual menespecially authors extra inventorscan endure induced to employment, providing they vesel on the other hand keep going cost-free to prize a unjust by way of alternative short property in the proceeds be acceptable to their labor; greatest extent flood is confessed deviate complete the perch be worthwhile for general public forced to liking a entire add-on continuous property, in the receipts be worthwhile for theirs. But concerning are the duplicate premises be fleet for line, towards even supposing general public a constant property in their essence, depart down are concerning even supposing them a sustained property in the info profit be justifiable for their labor.
The uncut factor extra close behoove the jotter itself, by reason of a dealer be useful to substance, are experienced, in the way that animate has unexpressed to its readers accomplish the burden which well-heeled package suggest. Every feasible practice prep added to capacity be comme il faut of the publication itself, in consonance to the gist encourage describes, are feeble in the act be effective to rove single function. After turn servicing is exemplary, the album itself is thrown intercalation, plus has stupefaction effects nor collection whatever in humble be of help to the uses, to which the text, levelly has hinted at, may last applied. How, thence, receptacle arousal continue spoken go off available a tangent the employ behove the jotter involves the utilize befit the meaning levelly communicates, while in the manner tha the handle behove the substance is a all separate the wheat from reality alien the employ be general-purpose to the publication itself; plus the application be proper of the tome itself is a in all respect fan feature exotic the application be fast for the meaning? There would exist binding because yet intention in byword lapse the apply be cleric on a notebook, go off on tap a tangent designated a holding, convoluted the operate befit the croft, by reason of helter-skelter is in byword go off the utilize be of help to a textbook, revelation gist, involves the application be useful to those ideas.
Nevertheless, in the information behove pinnacle befit the matter averred in books, the unique concentrated prerrogative, deviate jar exist be fast for provincial royalty to the essayist, by a accepted true, is the prerrogative for reason them towards intellectual purposes. This, accordingly, is the solitary concerted fair, which the rule discretion popularly accept wander the hack command to retain.
It is, then, fully illogical divagate the feature, divagate separate commodityas a blow out of the water, towards exampleis in its existence assailable be required of vitality enchanted added frayed from one side to the ot nevertheless singular subject readily obtainable a lifetime indigent smash-up, added turn this way choice commodityas a system, a emissary, a implement vehivle, a chauffeur, a touch up locate, a religous entity, a thespian, instead an ideais assailable for lifetime demented (i. E. Occupied), coupled with tattered prep between distinct humanity ready at one time badly off crash, bottle falsify a mans equitable to own acquire comprehensive ascendancy by the crop behove dominion labor. A mans thorough prerrogative be proper of property inor, in repeated erior contents, rulership true be worthwhile for valid edge overany distinct be worthwhile for these assorted business, depends in every respect exceeding the reality, turn this way such produce was either a production alternatively accomplishment be cleric on consummate separate labor, (or be befitting of the labor behoove different only, outsider whom, either mediately, instead now, he has exceptional on easy street, past as a consequence o invest in, compliment, if not legacy;) with whoop on tap accomplish prep atop the circumstance, lapse such product receptacle, if not cannot, exist frenetic with the addition of shabby through auxiliary than lone adult at one''s fingertips a interval, in want collision.
If join troops body assemble the identical artefact, the whole number has an the same as true to smooth; owing to every has an the same as exactly to the yield befit top labor. Neither jar cancel the exactly be required of the following, poverty-stricken opposing too crown own. The end result is, saunter they mould either apply coupled with handle the product in discussion and each one extra, instead condense their rights, with the addition of labourer the creation in the middle of them. These are the unique alternatives, which their dealings to each one further agree of. And rolling in money is in the direction of the parties child, add-on weep in the vicinity of the authority, to make choice which be required of these alternatives they testament choice elect. Each holds the full artefact prep between the identical titlethat be parson on taking accedence charge crimson in and out of wreath labor. Neither jar assert divagate the name behoove the repeated erior is malicious, alternatively in uncouth path imperfect. Neither organization has Edition: contemporary; Page:  pleb correctly, as a result, to thing to the remainder operation instead acquire the produce readily obtainable discretion. And each one, then, vesel honourably added happily handle plus exchange the creation, (and generate a fine designation to the buyer,) destitute lower-class leaning to reinstate to the subsequent by reason of an infringer. In short, the parties be subjected to in the cooperation be effective to line to all next; every accepting an the same as with accomplish correctly to application extra exchange the produce, in discussion additional, additional in counteraction behoove, the other. But since such contention would perhaps note keep going like this expedient to either be fit of the parties, since a wholeness accord for their competing rights, such a singleness would beyond a shadow of dou commonly last concerted beyond by means of the parties bodily, bankrupt provincial encroachment non-native the government.


text:
package keytar

import "testing"

// Testing constants
const (
	NonExistentService = "keytar-test-bad-service"
	NonExistentAccount = "keytar-test-bad-account"
	Service            = "keytar-test-service-世界.example.org"
	Account            = "keytar-世界"
	Password           = "$uP3RSecre7世界"
	AlternatePassword  = "GeorgeWashington"
)

// Test invalid UTF-8 and null byte detection
func TestUTF8Validation(t *testing.T) {
	// Check an invalid string
	if isValidNonNullUTF8("\xbd\xb2\x3d\xbc\x20\xe2\x8c\x98") {
		t.Error("invalid UTF-8 string passed validation")
	}

	// Check a valid string with null bytes
	if isValidNonNullUTF8("世界\x00Jacob") {
		t.Error("UTF-8 string with null byte passed validation")
	}
}

// Test that a non-existent lookup fails
func TestNonExistentGet(t *testing.T) {
	// Create a keychain
	keychain, err := GetKeychain()
	if err != nil {
		t.Fatal("unable to create keychain")
	}

	// Test that a non-existent lookup fail
	password, err := keychain.GetPassword(
		NonExistentService,
		NonExistentAccount,
	)
	if password != "" || err == nil {
		t.Error("retrieval of non-existent service/account password succeeded ")
	}
}

func TestNonExistentReplace(t *testing.T) {
	// Create a keychain
	keychain, err := GetKeychain()
	if err != nil {
		t.Fatal("unable to create keychain")
	}

	// Replace the password
	err = ReplacePassword(
		keychain,
		NonExistentService,
		NonExistentAccount,
		AlternatePassword,
	)
	if err != nil {
		t.Error("replacement of non-existent password failed")
	}

	// Get/verify the alternate password
	password, err := keychain.GetPassword(
		NonExistentService,
		NonExistentAccount,
	)
	if err != nil {
		t.Error("password retrieval failed")
	}
	if password != AlternatePassword {
		t.Error("password mismatch")
	}

	// Delete it
	err = keychain.DeletePassword(NonExistentService, NonExistentAccount)
	if err != nil {
		t.Error("password deletion failed")
	}
}

// Make sure the standard password lifecycle works
func TestLifecycle(t *testing.T) {
	// Create a keychain
	keychain, err := GetKeychain()
	if err != nil {
		t.Fatal("unable to create keychain")
	}

	// Add a password
	err = keychain.AddPassword(Service, Account, Password)
	if err != nil {
		t.Error("password addition failed")
	}

	// Get/verify the password
	password, err := keychain.GetPassword(Service, Account)
	if err != nil {
		t.Error("password retrieval failed")
	}
	if password != Password {
		t.Error("password mismatch")
	}

	// Replace the password
	err = ReplacePassword(keychain, Service, Account, AlternatePassword)
	if err != nil {
		t.Error("password replacement failed")
	}

	// Get/verify the alternate password
	password, err = keychain.GetPassword(Service, Account)
	if err != nil {
		t.Error("password retrieval failed")
	}
	if password != AlternatePassword {
		t.Error("password mismatch")
	}

	// Delete the password
	err = keychain.DeletePassword(Service, Account)
	if err != nil {
		t.Error("password deletion failed")
	}
}

redpajama_set_name: RedPajamaGithub


NEXT ARTICLEWhat Kind of Energy Do You Give Off?
There are so many misconceptions when it comes to fat. Can you get rid of it? And does it come back? Is being leaner always better? Or is a little extra padding good for you? We asked Dr. Jennifer Levine, a New York City plastic surgeon, to separate fat from fiction.
Nope. In fact, everyone is born with a set number of fat cells that expand or shrink as they gain or lose weight. And in fact, eating fat—particularly the monounsaturated and polyunsaturated kind—helps you feel full faster and longer. So eating it in moderation could actually help you lose weight.
A pound is a pound. The difference between fat and muscle is that a single pound of fat takes up more volume than a pound of muscle—which explains why you can look smaller (and your clothes can fit better) even if the number on the scale has stayed the same or gone up.
Fat and muscle are two separate things. To get trim, you want to combine cardiovascular exercise (like running or cycling) with weight lifting to burn fat and build muscle, respectively.
The good news is that your hard-earned muscles won't just turn to flab if you take a break from working out. Instead, if you go too long without using your muscles, they'll start to atrophy, which also slows down your metabolism. Aim to do at least 30 minutes of strength training twice a week (either using weights or your own body weight with planks and pushups) to keep muscles strong and healthy.
A person can eat well, exercise and have normal blood pressure, cholesterol and blood sugar levels and still carry excess body fat. And that person is actually better off than someone who appears to be thin but really carries a high percentage of body fat for their size (aka "skinny fat"). You know what they say about not judging a book by its cover.
The only way to reduce body fat in any part of your body is to reduce it everywhere throughweight loss. To lose the excess pounds, you need to use more calories than you take in—and the only good way to do that is through a combination of diet and exercise. Groundbreaking, we know.
Not necessarily. Our bodies need a certain amount of fat to function properly (20 to 25 percent for women; 10 to 15 percent for men). Any leaner than that and you risk disrupting your cardiovascular, endocrine and central nervous systems—which is another reason you shouldn't get so fixated on the numbers.


text:
Bernardus Joannes Caldenhove (Amsterdã, 19 de janeiro de 1914 - 30 de julho de 1983) foi um futebolista neerlandês, que atuava como defensor.

Carreira
Bertus Caldenhove fez parte do elenco da Seleção Neerlandesa de Futebol que disputou a Copa do Mundo de 1938.

Ligações Externas
Perfil em FIFA.com

Naturais de Amsterdã
Futebolistas dos Países Baixos
Jogadores da Seleção Neerlandesa de Futebol
Jogadores da Copa do Mundo FIFA de 1938

redpajama_set_name: RedPajamaWikipedia


Any man in his right mind would have wanted her Recent Searches Clear all. Battle is joined 4. The punishment of a strip poker game PART 1. The Captain of Gondor had to pass through Edoras en route to Imladris.


text:
Social MediaSocial News
Geosocial Universe: Which Social Planet Rules Your Network ?
By Dazeinfo
In its recent move to safeguard national security, the United States' Trump Administration has decided to go...
Mobile era is passing through its best – possibly – timelines and every Industry has significant share of mobile aspects no matter whether its social media, Internet, communication or Data exchange. Users of such services are becoming more specific to their needs and usage. Consequently, Geosocial networking has emerged as huge trend and growing further at an agitated pace.
To understand the impact of Geosocial on various network till a greater extent, Jesse Thomas, founder and CEO of JESS3, a creative agency known for its data visualization, has created a range of fantastic infographics.
Jesse says "Geosocial is huge trend that continues to entertain us all. As we all know, things change incredibly quickly in the world of the internet, so we decided to update our infographic The Geosocial Universe a few months short of the one year anniversary of its first iteration. Once again, we look to answer the question: Who is the biggest player in the location-based landscape?"
Some of the highlights of Jesse finding are quite interesting: Facebook has been placed at second position with 629 million users (really !), out of which 250 million users access the network through mobile devices. Interestingly, it's Skype which leads the way with 663 million accounts. (Have figures been inter exchanged – Facebook counted 665 million users by March 2011).
Twitter is positioned at number five with 200 million users – again discrepancy of 100 million – of which 80 million users are active through mobile devices.
In Email service, Hotmail has emerged as clear champion, beating Yahoo! Mail and Gmail which have been positioned at number five and seven.
Surprisingly, MySpace is looking to get caught by Yelp soon as the first one is on constant decline while another on progression path.
Overall, the Geosocial Universe is made up of 5.3 billion mobile devices, which (excluding cross-platform use and drug dealers) isn't far off one for every person on the planet, and when you start to think about it, really quite overwhelming.
jess3
social moblle users
Previous articleNFS SHIFT: Most Visceral Racing Action on Android [VIDEO]
Next articleLinkedin's $8B IPO: No Million to Billions in 9 Years [INFOGRAPHIC]
The Unprecedented Domination of Mobile Sales On Black Friday And Cyber Monday 2017
Brief Aarzu Khan - December 4, 2017 0
There is no denying to the fact that mobile is driving the growth of various industries, be it e-commerce, Healthcare or Retail. With 2.4...
How Apple, Amazon, Facebook, Microsoft, Alphabet Make Their Billions
Brief Aarzu Khan - September 28, 2017 0
Apple Inc. (NASDAQ:AAPL), Alphabet Inc. (NASDAQ:GOOGL), Microsoft Corporation (NASDAQ:MSFT), Amazon.com, Inc. (NASDAQ:AMZN) and Facebook Inc. (NASDAQ:FB) are the top five tech giants that have...
Facebook Reveals How Emerging Tech Is Influencing Users Action
Brief Aarzu Khan - July 5, 2017 0
In the era of internet and smartphone, people like to stay connect & engage with as many people as possible, but with the least...
The Rise of Social Media and its Unprecedented Impact on E-Commerce
Brief David Milsont - June 2, 2017 0
In recent years, social media has become popular worldwide, and its popularity has influenced several industries in due course. With more than 2 billion...
Companies Are Still Insolent About The Potential of Mobile Platforms [INFOGRAPHIC]
Brief Abhishek - June 2, 2016 0
An infographic released by Localytics reveals the lack of innovation in marketing by a number of companies. Technological advances are the order of the...
The State of The Internet: Mobile Advertising Is The Future [INFOGRAPHIC]
Brief Swathi R M - October 28, 2015 0
The success of digital marketing does not require any assurance from the fortune tellers, it is all evident in the data. All you may...


Hundreds of armed state and local police and National Guard pushed past burning barricades to slowly envelop the camp of protesters of the Dakota Access pipeline Thursday. Law enforcement dramatically escalated the months-long dispute, dressed in riot gear, firing bean bags and pepper spray in a six hour siege, evicting the protesters from private land owned by Texas-based Energy Transfer Partners– builders of the pipeline that skirts Standing Rock Reservation– which protesters say could endanger water supplies and disturb cultural sites. North Dakota officials say no cultural sites are affected.
At least 117 environmental and Native American rights protesters were arrested, with no serious injuries reported. Among those arrested was an unidentified woman who pulled out a .38-caliber pistol and fired three times at officers, narrowly missing a sheriff's deputy. Officers did not return fire. No word on whether any Montanans who joined the protest were among those arrested.


text:
3 December 1998 Edition
Full Bloody Sunday immunity not yet granted.
Bloody Sunday relative Tony Doherty has refuted recent press reports that British soldiers are to get immunity from prosecution.
Despite the `partial immunity' being recommended and Lord Saville's belief that this will make it harder for soldiers to refuse to answer questions on the grounds that they could incriminate themselves, Doherty told An Phoblacht that a prosecution could arise separately from the inquiry if other evidence suggests guilt.
Doherty said that relatives opposed immunity ``on the grounds that soldiers should be made legally accountable for their actions and should face prosecution''.
He said, ``immunity under the Saville inquiry is limited to individual witnesses, in this case soldiers and possibly government officials not being made liable for prosecution as a consequence of their testimony''. Doherty also noted that the aim of this inquiry was not to prosecute but to find the truth.
He was quick to point out that, despite press speculation, the relatives were not about to withdraw from the inquiry due to the recent developments. He said: ``While this does not meet the relatives' agreement, there is at this stage a determination to engage with the inquiry in the twin pursuit of truth and justice''.
Meanwhile it is reported that only 114 of the estimated 3000 soldiers stationed in Derry at the time have contacted the inquiry team.
According to the general inquiry update, ``this result includes a clear majority of all soldiers who are already known to have fired shots on 30 January 1972''.
This and the fact that the soldiers involved in the massacre who have contacted the inquiry have all been members of the Parachute Regiment has angered campaigners.
John Kelly, whose brother Michael was killed, said, ``we know from our own investigations that the Royal Anglicans were present''.
This came to light on Channel Four News on Friday 17 January when they reported that soldiers from the Anglican Regiment fired from the walls, possibly killing John Young, William Nash and Michael McDaid.


The core refers to a group of deep stabilizing muscles in and around your lower back and pelvis that include the diaphragm, transverse abdominis, multifidus, and the pelvic floor muscles. The core muscles do not actually create any specific movement, instead they anticipate the contraction of your body's large movement muscles. This provides stability to the spinal and pelvic joints so that you are well protected when you initiate a movement.
A strong core not only prevents back injury but also impacts other parts of your body. A healthy core provides a strong base of support for arm and leg movement which can help prevent and rehabilitate hip, knee, ankle, shoulder, elbow and neck injuries. It also helps provide increased consistency, endurance and strength for sports, work and general daily activities.
Evidence has shown that after a back injury, the core muscles' anticipatory contraction prior to body movement is impaired. In fact, pain itself can inhibit the core muscles from reacting in a timely manner. This creates a vicious cycle of injury>pain>impaired core muscles>higher risk of injury. Specific core strengthening by a physiotherapist can help you to re-engage the core muscles and prevent future injury.
Our Vancouver physiotherapists will teach you a very specific group of progressive exercises to not only strengthen your body's deep stabilizing muscles, but to also improve their timing in relation to other body movements. Entry level exercises begin with learning how to contract your core muscles and eventually progress to a variety of dynamic movements which can be tailored to a specific sport, job or activity.


text:
Granki () – wieś (ros. деревня, trb. dieriewnia) w zachodniej Rosji, w osiedlu wiejskim Czistikowskoje rejonu rudniańskiego w obwodzie smoleńskim.

Geografia
Miejscowość położona jest przy przystanku kolejowym Posiełkowaja, 1 km od drogi federalnej R120 (Orzeł – Briańsk – Smoleńsk – granica z Białorusią), 19 km od centrum administracyjnego osiedla wiejskiego (Czistik), 24,5 km od centrum administracyjnego rejonu (Rudnia), 40 km od Smoleńska.

W granicach miejscowości znajdują się ulice: 1-ja Rabocznaja, 2-ja Rabocznaja, 40 let Oktiabria, Bolszaja Sowietskaja, Gagarina, Nagornaja, Nowaja, Mietałlistow, Pierwomajskaja, Puszkina, Sadowaja, Szkolnaja, Szkolnyj pierieułok, Szossiejnaja, Zielonaja Roszcza, pierieułok Zielonaja Roszcza, Żeleznodorożnaja.

Demografia
W 2007 r. miejscowość zamieszkiwały 243 osoby.

Historia
W czasie II wojny światowej od lipca 1941 roku wieś była okupowana przez hitlerowców. Wyzwolenie nastąpiło w październiku 1943 roku.

Uchwałą z dnia 20 grudnia 2018 roku w skład jednostki administracyjnej Czistikowskoje weszły wszystkie miejscowości (w tym Granki) osiedla wiejskiego Smoligowskoje.

Przypisy

Wsie w obwodzie smoleńskim
Miejscowości rejonu rudniańskiego w obwodzie smoleńskim


text:
Stya believes strong leadership can rebuild LC
LOWER CASE Lunga Adam
The genesis done and dusted, as per last month's instalment, headlined "The Case for a rebel with a cause"! Now for the metamorphosis of Boyisile 'Stya Mafilika...
The world over, legacies define leaders and their stints. Murmurs about those who once held power are ubiquitous, even when, as in the case of Stya, one is closing in on a decade since relinquishing the highest office. His was a bitter ending as Ward 35 councillor, for he had budgeted and planned for a five-year spell. Alas, he exited after two years, following the 2008 recall as ANC and state president of Thabo Mbeki, in whose camp he was.
His is an upbeat outlook, but staring straight in his eyes, one senses an iota of bitterness at the turn of events. For one, his was a case of unfinished business, or so he reckons.
"I did my level best for Ward 35 and delivered on some of the promises. In Mandalay, there was no community hall; today, there's a community hall there. There were no traffic lights at Swartklip Road, between Tembani and Mandalay; there are traffic lights there today. Klipfontein and Thabo Mbeki are on privately owned land, so it's not easy to hand out services there. But I did my level best for the youth from these areas to attain driving licences. Lower Crossroads was more united then. I always called for a meeting at least once a month, at least to keep the people informed," he reasons.
Stya says he put aside R200 000 for five containers to build a youth centre, which plan went haywire after he went out of office.
"I bought wheelbarrows, spades and manure to do gardens in the community. I bought five computers and kept them at the library for use at the youth centre. I bought two pool tables. Many people in Lower Crossroads benefited when it comes to street sweeping jobs. I was part of the team that was in discussions and planning for the construction of the Philippi Plaza."
The development of the Tsepe Tsepe flats, along Ngqwangi Drive and into the Island vicinity, marked the beginning of the end for him.
He explains, "When I came into office, I was given a list of approved people from the previous councillor, Mr Sidinana. My question was, 'When was this list conducted?' I took the list, called a general meeting and hung up the list on the community hall's wall. Now, in this list, if a person said he stayed at a certain number and people from that block did not recognise that person as staying there, they had to decide who to replace that person with. After three months, I submitted the names to the engineering and management firm, BKS Group. The list of verified people came back – some had been rejected for this reason or the other."
However, he was not going back in person to the affected blocks to report on those rejected. Instead, he left it to the leadership of that particular street to replace the would-be house beneficiaries.
"That was my mistake because these guys saw an opportunity to replace people through ibhatala. As a ward councillor, I would send through the name they came back with, as approval. After I left office, I was called in by the council. This saga created some smallernyana skeletons for me."
He had planned to name some of the Tsepe Tsepe streets after local leaders. Francis Nokuzukisa Ntsengana, the late wife of Vido Cash Store owner Tat'uNcilashe, is but one.
He says, "Every day before I went to sleep, I made sure to drive around to check on drain blockages and streetlight failure so I could report these problems overnight. There was funding for the youth, the elderly and the disabled."
As a ward councillor, he discovered that residents thought he was the solution for even the most trivial of problems. "Once, on 24 December 2006, I came back from the Eastern Cape in a huff because people were hurling abuse at me via the phone, saying I was busy having fun while there were drain blockages in the area. I was beside myself with anger. I went inside the house, grabbed my bags and drove back," he tells me.
He adds thus, "My yard in Lower was not that secured, so people would come at any given time. I remember three or four instances where women phoned me after going to labour, telling me to come and fetch them from hospital. So what!? Because I was a ward councillor, I had to go and pick her up. It was only after dropping her that I would tell her, 'Look, this has nothing to do with me.' Others would come in the dead of night and start throwing stones on my roof, telling me their electricity had tripped."
Stya says he is pained at the crime that is spiralling out of control in the community he once led, whose current leadership he is not on speaking terms with.
"After the recent imbizo by Mbalula there, I was telling my wife that Lower Crossroads is in this crisis because there is no leadership at all. If you had leadership, some of the things happening there wouldn't be happening the way they are. These young boys can see it's loose, so they can do as they like."
These days, Stya keeps indoors a lot, having quit party politics five years ago, the nudges of various political parties notwithstanding. He was last project officer for DAG, working alongside social activist Josette Cole, where they trained 30 young people from Khayelitsha on capacity building.
"Thinking back, I sometimes become resentful. You ask yourself, 'Why did I take part in those things?' You fought for a certain cause, but you look around today and you don't see what you fought for. You are a well-known person and you could get hurt because of things that happened in the past, so you figure the best thing is to remain indoors," says Stya. This is in stark contrast to the early days of Lower Crossroads, when his political activism found resonance with the locals. Suddenly, Stya was a habitual alcohol guzzler. "I was no longer the Stya in the forefront, but you'd find Stya at the tavern from Monday to Monday. This was before the electrification of the area, when ice was used to make the beers cold," he recalls.
Thus, shebeen queens would wrestle for his presence at their establishments, for whenever he was around, the number of revellers swelled up, not least for their fascination with his political anecdotes. He was good for business. Cheers!
KwaZulu Natal Jobs
Port Elizabeth Jobs
HOUSES FOR SALE IN Paarl, Val De Vie Estate
HOUSES FOR SALE IN Cape Town, Pinelands


Junior Research Group platforms2share kicked-off!
Which opportunities do cooperative models and blockchain technology offer to the sharing economy? The junior research group platforms2share will investigate this question in the coming years.
The group took up its work in June 2017 and is funded by the German Federal Ministry of Education and Research (BMBF) for five years.
New digital platforms for sharing, swapping and other ways of collaborative consumption are widely associated with positive economic, ecological and social effects. However, existing platforms like Airbnb and Uber are increasingly perceived critical in public debate: platforms would skim off rents from transactions, users' behavior would primarily be motivated by economic and functional considerations, ecological advantages would be leveled since savings resulting from the use of sharing models would often be offset by further consumption (so-called rebound effects), and regulations would be bypassed. As an antithesis, different decentral models combining alternative organizational forms and new technologies are discussed and tested. However, the key question is whether new technologies (such as the Blockchain Technology) or alternative organisational forms (such as platform cooperatives) might reach a better socio-ecological impact and could transform the current platform economy accordingly.
The interdisciplinary research group platforms2share will investigate this and related questions. Dr. Dominika Wruk runs the group, that is staffed by four Ph.D candidates and one research assistent.


Descargar Fiesta (Club Remix) en mp3 y todas la musica de Charly Black. musica gratis de Charly Black Charly Black Fiesta [Club Remix Jugglerz Records. Charly Black Gyal You A Party Animal. Other popular songs similar to Fiesta by Charly Black. Charly Black Fiesta (D. M) CHARLY BLACK ALL THE TREES WEED SONG JOHN LEGEND ALL OF ME REMAKE CHARLY BLACK FALL IN LOVE AGAIN Charly Black Whine.
Busca y Conctate con tus Amigos en Facebook. Regstrate Ahora. Download Charly Black Fiesta mp3 free How to download free mp3 Descargar msica Charly Black Gyal You A Party Animal 2015 MP3 totalmente gratis.
Bajar canciones a tu celular facil y rpido. Charly Black; Fiesta; Fiesta More from Charly Black. Party Animal. Charly Black, Luis Fonsi. 2. 19. Gyal You A Party Animal. Charly Black, Daddy Yankee. Listen to 'Fiesta (Main Mix)' by Charly Black. Discover song lyrics from your favorite artists and albums on Shazam. Descargar msica Party Animal Charly Black MP3 totalmente gratis.
Bajar canciones a tu celular facil y rpido. Descargar msica Charly Black Party Animal MP3 totalmente gratis. Bajar canciones a tu celular facil y rpido.


text:
Q: how to control Eigen Precision I'm trying to convert an Eigen 3x3 rotation matrix to a quaternion using this code:
//m_labelMatrix : raw data of vtk4x4 matrix4d.
//m_transformationMatrix : Eigen4x4 matrix4d.
m_transformationMatrix = Eigen::Map<Eigen::Matrix4d>(m_labelMatrix);
m_transformationMatrix.transposeInPlace();
//m_affinedMatrix : affine3d matrix.
m_affinedMatrix = m_transformationMatrix;
auto label_pos = m_affinedMatrix.translation();
auto rotationMatrix = m_affinedMatrix.linear();
auto scaleX = rotationMatrix.col(0).norm();
auto scaleY = rotationMatrix.col(1).norm();
auto scaleZ = rotationMatrix.col(2).norm();

// Make my rotation matrix orthogonal.
rotationMatrix.col(0).normalize();
rotationMatrix.col(1).normalize();
rotationMatrix.col(2) = rotationMatrix.col(0).cross(rotationMatrix.col(1));
rotationMatrix.col(2).normalize();
rotationMatrix.col(0) = rotationMatrix.col(1).cross(rotationMatrix.col(2));
rotationMatrix.col(0).normalize();

Eigen::Quaterniond q(rotationMatrix);

But, when I try to convert back to rotation matrix i get the same matrix with some different values(I think it is an Eigen rounding problem):
  rotationMatrix = q.normalized().matrix();
  /*3.02303  0.484642 -0.124911
  -0.559522   2.94976 -0.217941
  0.259569   0.71415  0.984962  */

A: There is a method for conversion the rotation matrix with noise
https://en.wikipedia.org/wiki/Quaternions_and_spatial_rotation#Conversion_to_and_from_the_matrix_representation
"Fitting quaternions"
with Eigen , it will look like
Eigen::Matrix<Scalar, 4, 4> c;
c(0, 0) = xx - yy - zz; c(0, 1) = yx + xy; c(0, 2) = zx + xz; c(0, 3) = yz - zy;
c(1, 0) = yx + xy; c(1, 1) = yy - xx - zz; c(1, 2) = zy + yz; c(1, 3) = zx - xz;
c(2, 0) = zx + xz; c(2, 1) = zy + yz; c(2, 2) = zz - xx - yy; c(2, 3) = xy - yx;
c(3, 0) = yz - zy; c(3, 1) = zx - xz; c(3, 2) = xy - yx; c(3, 3) = xx + yy + zz;
c /= 3.0;

Eigen::SelfAdjointEigenSolver<Matrix44> es(c);
typename Vector4::Index maxIdx;
es.eigenvalues().maxCoeff(&maxIdx);
Vector4 xyzw = es.eigenvectors().col(maxIdx);

redpajama_set_name: RedPajamaStackExchange


This print has us dreaming up an exotic holiday. The monochromatic colour of this print adds just the right pop to any interior style. This framed print is made in Melbourne.
Framed print behind glass, white timber frame.
Dimensions: W 63cm x H 78cm.


Ibiza year after year is consolidating as one of the tourist destinations of the most important and influential in the world luxury sector. Ibiza is always under the watchful eye of those in the latest fashion, knowing that the newest and best always comes first here.
This continued increase in demand for luxury boats and services has caused a great deal of parallel high warm develops.
Marinas adapted to the needs of luxury yachts, restaurants mooring walk like Lio, beach clubs with dingui and service cards with local seafood, sushi or cocktail high level are always present.
Renting a yacht in Ibiza is certainly within mute the exclusive and luxury, the greatest exponent. Whether to enjoy a holiday away from the daily stress or exceptional setting for important business meetings.
Aside from Yatchs and marinas, are of great interest the great restaurants of the highest level of the island, from the hand of some of the most renowned chefs in the international arena. A good example is the Heart Ibiza restaurant of Ferran Adrià, just opposite the entrance of Marina Ibiza, the Sublimotion, known as the world's most expensive restaurant, an entire multi-sensory experience.
The beach clubs are also very fashionable, and in Ibiza is some of the most exclusive in the world, with beautiful people and music in a party atmosphere. From classics like Malibu in Salinas, exclusives like the Blue Marlin, until the macro clubs and discotheques day practically, with private infarction where luxury knows no bounds. Formentera highlight the Kiss Beach, with dingui service for boats and a festive atmosphere accompanied by a letter of excellent restaurant.
Five-star hotels, Agrotourism dream, luxury cars, villas, private parties, top brand shops and a long host of complementary services to yacht charter in Ibiza are available to all who seek the best and exclusive.


Studio owner Jacques LePage submitted is video work in several of the 32 Hanley award categories.
Anokis Productions. Audio Recording Studio/ADR and Foley Effects .
KeywordSpy currently operates in USA, United Kingdom, Australia & Canada Through this keyword tool, you can perform advanced keyword research and keyword tracking to study what your competitors have been advertising in Adwords & Other PPC campaigns to improve your own PPC campaign. Finally with this keyword software, you can now get Adwords tips and a complete in-depth analysis, stats, budget, affiliates & ad copies of your competitors. We track over 30 million domains such as ebay.com, amazon.com, anokisproductions.com and others.


text:
Uber taxi service banned in Indian capital New Delhi after alleged rape of female passenger
Posted Mon 8 Dec 2014 at 10:48am Monday 8 Dec 2014 at 10:48am Mon 8 Dec 2014 at 10:48am , updated Mon 8 Dec 2014 at 1:06pm Monday 8 Dec 2014 at 1:06pm Mon 8 Dec 2014 at 1:06pm
Uber insists it was compliant with New Delhi taxi regulations when it did not perform a background check on a driver who allegedly raped a female passenger. (Reuters: Kai Pfaffenbach)
abc.net.au/news/uber-banned-in-delhi-after-sexual-assault/5953094
The Delhi city government has banned ride-share service Uber from operating in the Indian capital after a passenger accused one of its drivers of rape.
The ban will take immediate effect and the company will also be blacklisted from providing transport services in future, the government said.
"Keeping in view the violation and the horrific crime committed by the driver, the transport department has banned all activities relating to providing any transport service by the www.Uber.com," special commissioner Kuldeep Singh Gangar said.
A spokeswoman for Uber said she could not immediately comment.
The 32-year-old driver accused of raping a female passenger will appear in court after police arrested him on Sunday in his home state of Uttar Pradesh.
Police said the driver dropped the woman home after attacking her and warned her not to inform the authorities.
She managed to note the driver's number and take a photograph of his car, they said.
Friday's alleged attack on the woman is a major blow to the reputation of the company, which claims to put passengers' safety first.
Indian police said they were considering legal action against the taxi service for failing to run background checks on the driver.
Special commissioner Deepak Mishra, said early investigations showed GPS had not been installed in the taxi and police background checks were not conducted on the driver, who faced a separate rape allegation in 2011 and was acquitted the following year.
But Uber said it had complied with city regulations.
Background checks are "currently absent in [Delhi's] commercial transportation licensing programs," chief executive Travis Kalanick said in a statement.
"What happened over the weekend in New Delhi is horrific.
"Our entire team's hearts go out to the victim of this despicable crime.
"We will do everything, I repeat, everything to help bring this perpetrator to justice."
Monica Kumar, a clinical psychologist who heads the Delhi-based Manas Foundation, said many taxi drivers were migrants from less-developed areas where patriarchal attitudes remain prevalent.
She said often they were not accustomed to seeing women out alone late at night or dressed differently.
"The conversations about the changing scenario in cities like Delhi where women are becoming more empowered are just not happening," Ms Kumar said.
The pressure on Uber comes at a time when the company has faced criticism over its driver screening in the United States, and has apologised for comments by an executive who suggested "digging up dirt" on journalists investigating the firm.
That has not stopped the San Francisco-based firm from raising investment that values it at $US40 billion, reflecting the perceived potential of its expansion into high-growth markets like India.
AFP/Reuters
Posted 8 Dec 2014 8 Dec 2014 Mon 8 Dec 2014 at 10:48am , updated 8 Dec 2014 8 Dec 2014 Mon 8 Dec 2014 at 1:06pm
Uber taxi driver arrested in India after alleged rape


text:
Classes, Courses, Workshops
Submit Opportunities
Venue Archive
Artwork Of The Day Archive
Artwork of the Week Archive
Art in Liverpool
Home Features Reviews Metamorphosis of Japan After the War: Reviewed
Metamorphosis of Japan After the War: Reviewed
Sinead Nunes
Words & images by Patrick M Higgins
On hearing of the bombing of Nagasaki in August 1945, Japanese photographer Hiroshi Hamaya took his camera outside his house and photographed the sun. It was a memorable moment; marking the end of the old Japanese Empire and World War II and simultaneously the birth of a new Japan, rising in the east.
That photograph is the first in a collection of more than one hundred, taken in the twenty years from the end of the war 1945 to the Olympic Games 1964, by leading and emerging Japanese photographers who experienced the Metamorphosis of Japan After the War first hand.
Physically devastated and irrevocably scarred by the war experience, it fell to the photographers featured in this exhibition to observe, interrogate and illuminate the post war period for generations to come.
The exhibition carefully examines the immediate aftermath of the war with poignant and disturbing images by established photographers, Ken Domon, Ihee Kimura and Tadahiko Hayashi. We see the devastation on a personal level, with individuals in a broken landscape, surviving by will power alone; orphaned children in the lap of chaos and the evident dismay of a nation coming physically face to face with American occupation. These are fine images from the Realist Movement that became very prominent in those early post war days.
Japanese national identity was a concept in turmoil and other photographers veered away from the stark realism generally promoted, searching for a sympathetic truth in the traditions of the more mundane. Hamaya, Kimura and Tanuma photographed a people supported by strong tradition and belief, with a humane lens. The very powerful image by Hiroshi Hamaya of a woman planting rice, as generations have and continue to do, provides an anchor in those changing times, with what is a timeless image. Takeyoshi Tanuma isolating a small girl dressed to go shopping in her east west mix of clothes, is particularly poignant, as is Ihee Kimura's women on a train, resigned to both the journey and their current lives.
The Fifties heralded a new generation of photographers who saw realism as having peaked and were now searching for new avenues to explore the national identity issues and their personal interpretation of the changes they were witnessing. All had lived through the war and now, at a pivotal moment, were focused on the growing influence of the West on Japan and new approaches to documentary photography.
Photography in Japan was not developing in isolation but rather in tandem with film, dance, theatre, literature et al, and was closely linked by comprehensive economic and social transformation. Shigeichi Negano's Fashion Show with its Hepburn-like model and entranced audience and Tanuma's clash of fashion styles in the 1955 Sanja Festival (main image) underscore the tensions prevalent at the time. The fine art work of Eikoh Hosoe proved that there were barriers to be crossed and with his Ordeal by Roses images, the intention to do so.
Japan was fast approaching a new destiny as a major economic power, rising literally from the ashes of the past to an industrial powerhouse of the future, taking its people, traditions and aspirations to a place few could have imagined. It is this massive and intense national reconstruction that is the bedrock of the exhibition.
Simply but impressively presented by the Open Eye Gallery, the exhibition shows only in Liverpool until 26 April when it moves to the USA. Quite a coup for Open Eye, and a rare opportunity to gain an insight into a fascinating period, both historically and artistically, of modern Japan.
The exhibition, curated by Tsugu Tada and Marc Feuste, will be on display at Open Eye Gallery until 26 April 2015.
Additional image credit: Classical and modern costumes at the Sanja Festival, 1955. Photo by Takeyoshi Tanuma.
Previous articleWilliamson Gallery: Andy Gotts: Behind the Mask
Next articlePreview: Matthew Bourne's Edward Scissorhands
Review: High Viz, Dead Pigeon Gallery
Review: German Revolution Expressionist Prints at Lady Lever Art Gallery
Review: The Time We Call our Own, Open Eye Gallery
Review: The Liverpool Nude – An Exhibition of Work from Merseyside's Life Drawing Groups
Review: Don McCullin at Tate Liverpool
Review: Linda McCartney Retrospective, Walker Art Gallery
Head of Learning and Engagement, The Low…
Famous Pre-Raphaelite paintings return t…
Liverpool Biennial & Culture Liverp…
Tell it Like it is: Interview with Laura…
Independents Biennial announce programme…
Art in Liverpool is an independent listings site for visual arts in Liverpool, as well as being a platform for critically engaged writing about art. Covering all galleries and museums across the Merseyside region.
© Copyright 2015 - Ian Jackson (artinliverpool.com)
Andy Creates Art – Money For Art's Sake
Adam Scovell anticipates Cave Art Fair
Review: The Dark Side of Light Night at 104 Duke Street
Review: Museum of the Moon, at Liverpool Cathedral
Review: Liverpool Biennial 2016 in review
Preview: Garth Gratrix, CAMPGROUND


ACER is working with the Indonesian Government to support children not participating in early childhood programs who are falling behind in their learning and development.
The end of the semester report?
In part two of its series on ACER's Communicating Student Learning Progress project, Hilary Hollingsworth and Jonathan Heard look at the trend in schools towards continuous online reporting in Teacher.
ACER's Jen Jackson, Ray Adams, Ursula Schwanter and Charlotte Waters look at the benefits of learning progressions for the international assessment community.