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CHAPTER XI. -- VARIOUS MODES OF COOKING MEAT.
GENERAL REMARKS.
540. In Our "INTRODUCTION TO COOKERY" (see No. 76) we have described the gradual progress of mankind in the art of cookery, the probability being, that the human race, for a long period, lived wholly on fruits. Man's means of attacking animals, even if he had the desire of slaughtering them, were very limited, until he acquired the use of arms. He, however, made weapons for himself, and, impelled by a carnivorous instinct, made prey of the animals that surrounded him. It is natural that man should seek to feed on flesh; he has too small a stomach to be supported alone by fruit, which has not sufficient nourishment to renovate him. It is possible he might subsist on vegetables; but their preparation needs the knowledge of art, only to be obtained after the lapse of many centuries. Man's first weapons were the branches of trees, which were succeeded by bows and arrows, and it is worthy of remark, that these latter weapons have been found with the natives of all climates and latitudes. It is singular how this idea presented itself to individuals so differently placed.
541. BRILLAT SAVARIN says, that raw flesh has but one inconvenience, -- from its viscousness it attaches itself to the teeth. He goes on to say, that it is not, however, disagreeable; but, when seasoned with salt, that it is easily digested. He tells a story of a Croat captain, whom he invited to dinner in 1815, during the occupation of Paris by the allied troops. This officer was amazed at his host's preparations, and said, "When we are campaigning, and get hungry, we knock over the first animal we find, cut off a steak, powder it with salt, which we always have in the sabretasche, put it under the saddle, gallop over it for half a mile, and then dine like princes." Again, of the huntsmen of Dauphiny it is said, that when they are out shooting in September, they take with them both pepper and salt. If they kill a very fat bird, they pluck and season it, and, after carrying it some time in their caps, eat it. This, they declare, is the best way of serving it up.
542. SUBSEQUENTLY TO THE CROAT MODE, which, doubtless, was in fashion in the earlier ages of the world, fire was discovered. This was an accident; for fire is not, although we are accustomed to call it so, an element, or spontaneous. Many savage nations have been found utterly ignorant of it, and many races had no other way of dressing their food than by exposing it to the rays of the sun.
543. THE INHABITANTS OF THE MARIAN ISLANDS, which were discovered in 1521, had no idea of fire. Never was astonishment greater than theirs when they first saw it, on the descent of Magellan, the navigator, on one of their isles. At first they thought it a kind of animal, that fixed itself to and fed upon wood. Some of them, who approached too near, being burnt, the rest were terrified, and durst only look upon it at a distance. They were afraid, they said, of being bit, or lest that dreadful animal should wound with his violent respiration and dreadful breath; for these were the first notions they formed of the heat and flame. Such, too, probably, were the notions the Greeks originally formed of them.
544. FIRE HAVING BEEN DISCOVERED, mankind endeavoured to make use of it for drying, and afterwards for cooking their meat; but they were a considerable time before they hit upon proper and commodious methods of employing it in the preparation of their food.
545. MEAT, THEN, PLACED ON BURNING FUEL was found better than when raw: it had more firmness, was eaten with less difficulty, and the ozmazome being condensed by the carbonization, gave it a pleasing perfume and flavour. Still, however, the meat cooked on the coal would become somewhat befouled, certain portions of the fuel adhering to it. This disadvantage was remedied by passing spits through it, and placing it at a suitable height above the burning fuel. Thus grilling was invented; and it is well known that, simple as is this mode of cookery, yet all meat cooked in this way is richly and pleasantly flavoured. In Homer's time, the, art of cookery had not advanced much beyond this; for we read in the "Iliad," how the great Achilles and his friend Patroclus regaled the three Grecian leaders on bread, wine, and broiled meat. It is noticeable, too, that Homer does not speak of boiled meat anywhere in his poems. Later, however, the Jews, coming out of their captivity in Egypt, had made much greater progress. They undoubtedly possessed kettles; and in one of these, Esau's mess of pottage, for which he sold his birthright, must have been prepared.
546. HAVING THUS BRIEFLY TRACED A HISTORY OF GASTRONOMICAL PROGRESSES, we will now proceed to describe the various methods of cooking meat, and make a few observations on the chemical changes which occur in each of the operations.
547. IN THIS COUNTRY, plain boiling, roasting, and baking are the usual methods of cooking animal food. To explain the philosophy of these simple culinary operations, we must advert to the effects that are produced by heat on the principal constituents of flesh. When finely-chopped mutton or beef is steeped for some time in a small quantity of clean water, and then subjected to slight pressure, the juice of the meat is extracted, and there is left a white tasteless residue, consisting chiefly of muscular fibres. When this residue is heated to between 158° and 177° Fahrenheit, the fibres shrink together, and become hard and horny. The influence of an elevated temperature on the soluble extract of flesh is not less remarkable. When the watery infusion, which contains all the savoury constituents of the meat, is gradually heated, it soon becomes turbid; and, when the temperature reaches 133°, flakes of whitish matter separate. These flakes are albumen, a substance precisely similar, in all its properties, to the white of egg (see No. 101). When the temperature of the watery extract is raised to 158°, the colouring matter of the blood coagulates, and the liquid, which was originally tinged red by this substance, is left perfectly clear, and almost colourless. When evaporated, even at a gentle heat, this residual liquid gradually becomes brown, and acquires the flavour of roast meat.
548. THESE INTERESTING FACTS, discovered in the laboratory, throw a flood of light upon the mysteries of the kitchen. The fibres of meat are surrounded by a liquid which contains albumen in its soluble state, just as it exists in the unboiled egg. During the operation of boiling or roasting, this substance coagulates, and thereby prevents the contraction and hardening of the fibres. The tenderness of well-cooked meat is consequently proportioned to the amount of albumen deposited in its substance. Meat is underdone when it has been heated throughout only to the temperature of coagulating albumen: it is thoroughly done when it has been heated through its whole mass to the temperature at which the colouring matter of the blood coagulates: it is overdone when the heat has been continued long enough to harden the fibres.
549. THE JUICE OF FLESH IS WATER, holding in solution many substances besides albumen, which are of the highest possible value as articles of food. In preparing meat for the table, great care should be taken to prevent the escape of this precious juice, as the succulence and sapidity of the meat depend on its retention. The meat to be cooked should be exposed at first to a quick heat, which immediately coagulates the albumen on and near the surface. A kind of shell is thus formed, which effectually retains the whole of the juice within the meat.
550. DURING THE OPERATIONS OF BOILING, BOASTING, AND BAKING, fresh beef and mutton, when moderately fat, lose, according to Johnston, on an average about --
In boiling.
In baking.
In roasting.
4 lbs. of beef lose
1 lb. 3 oz.
4 lbs. of mutton lose
BAKING.
551. THE DIFFERENCE BETWEEN ROASTING MEAT AND BAKING IT, may be generally described as consisting in the fact, that, in baking it, the fumes caused by the operation are not carried off in the same way as occurs in roasting. Much, however, of this disadvantage is obviated by the improved construction of modern ovens, and of especially those in connection with the Leamington kitchener, of which we give an engraving here, and a full description of which will be seen at paragraph No. 65, with the prices at which they can be purchased of Messrs. R. and J. Slack, of the Strand. With meat baked in the generality of ovens, however, which do not possess ventilators on the principle of this kitchener, there is undoubtedly a peculiar taste, which does not at all equal the flavour developed by roasting meat. The chemistry of baking may be said to be the same as that described in roasting.
552. SHOULD THE OVEN BE VERY BRISK, it will be found necessary to cover the joint with a piece of white paper, to prevent the meat from being scorched and blackened outside, before the heat can penetrate into the inside. This paper should be removed half an hour before the time of serving dinner, so that the joint may take a good colour.
553. BY MEANS OF A JAR, many dishes, which will be enumerated under their special heads, may be economically prepared in the oven. The principal of these are soup, gravies, jugged hare, beef tea; and this mode of cooking may be advantageously adopted with a ham, which has previously been covered with a common crust of flour and water.
554. ALL DISHES PREPARED FOR BAKING should be more highly seasoned than when intended to be roasted. There are some dishes which, it may be said, are at least equally well cooked in the oven as by the roaster; thus, a shoulder of mutton and baked potatoes, a fillet or breast of veal, a sucking pig, a hare, well basted, will be received by connoisseurs as well, when baked, as if they had been roasted. Indeed, the baker's oven, or the family oven, may often, as has been said, be substituted for the cook and the spit with greater economy and convenience.
555. A BAKING-DISH, of which we give an engraving, should not be less than 6 or 7 inches deep; so that the meat, which of course cannot be basted, can stew in its own juices. In the recipe for each dish, full explanations concerning any special points in relation to it will be given.
BOILING.
556. BOILING, or the preparation of meat by hot water, though one of the easiest processes in cookery, requires skilful management. Boiled meat should be tender, savoury, and full of its own juice, or natural gravy; but, through the carelessness and ignorance of cooks, it is too often sent to table hard, tasteless, and innutritious. To insure a successful result in boiling flesh, the heat of the fire must be judiciously regulated, the proper quantity of water must be kept up in the pot, and the scum which rises to the surface must be carefully removed.
557. MANY WRITERS ON COOKERY assert that the meat to be boiled should be put into cold water, and that the pot should be heated gradually; but Liebig, the highest authority on all matters connected with the chemistry of food, has shown that meat so treated loses some of its most nutritious constituents. "If the flesh," says the great chemist, "be introduced into the boiler when the water is in a state of brisk ebullition, and if the boiling be kept up for a few minutes, and the pot then placed in a warm place, so that the temperature of the water is kept at 158° to 165°, we have the united conditions for giving to the flesh the qualities which best fit it for being eaten." When a piece of meat is plunged into boiling water, the albumen which is near the surface immediately coagulates, forming an envelope, which prevents the escape of the internal juice, and most effectually excludes the water, which, by mixing with this juice, would render the meat insipid. Meat treated thus is juicy and well-flavoured, when cooked, as it retains most of its savoury constituents. On the other hand, if the piece of meat be set on the fire with cold water, and this slowly heated to boiling, the flesh undergoes a loss of soluble and nutritious substances, while, as a matter of course, the soup becomes richer in these matters. The albumen is gradually dissolved from the surface to the centre; the fibre loses, more or less, its quality of shortness or tenderness, and becomes hard and tough: the thinner the piece of meat is, the greater is its loss of savoury constituents. In order to obtain well-flavoured and eatable meat, we must relinquish the idea of making good soup from it, as that mode of boiling which yields the best soup gives the driest, toughest, and most vapid meat. Slow boiling whitens the meat; and, we suspect, that it is on this account that it is in such favour with the cooks. The wholesomeness of food is, however, a matter of much greater moment than the appearance it presents on the table. It should be borne in mind, that the whiteness of meat that has been boiled slowly, is produced by the loss of some important alimentary properties.
558. THE OBJECTIONS WE HAVE RAISED to the practice of putting meat on the fire in cold water, apply with equal force to the practice of soaking meat before cooking it, which is so strongly recommended by some cooks. Fresh meat ought never to be soaked, as all its most nutritive constituents are soluble in water. Soaking, however, is an operation that cannot be entirely dispensed with in the preparation of animal food. Salted and dried meats require to be soaked for some time in water before they are cooked.
559. FOR BOILING MEAT, the softer the water is, the better. When spring water is boiled, the chalk which gives to it the quality of hardness, is precipitated. This chalk stains the meat, and communicates to it an unpleasant earthy taste. When nothing but hard water can be procured, it should be softened by boiling it for an hour or two before it is used for culinary purposes.
560. THE FIRE MUST BE WATCHED with great attention during the operation of boiling, so that its heat may be properly regulated. As a rule, the pot should be kept in a simmering state; a result which cannot be attained without vigilance.
561. THE TEMPERATURE AT WHICH WATER BOILS, under usual circumstances, is 212° Fahr. Water does not become hotter after it has begun to boil, however long or with whatever violence the boiling is continued. This fact is of great importance in cookery, and attention to it will save much fuel. Water made to boil in a gentle way by the application of a moderate heat is just as hot as when it is made to boil on a strong fire with the greatest possible violence. When once water has been brought to the boiling point, the fire may be considerably reduced, as a very gentle heat will suffice to keep the water at its highest temperature.
562. THE SCUM WHICH RISES to the surface of the pot during the operation of boiling must be carefully removed, otherwise it will attach itself to the meat, and thereby spoil its appearance. The cook must not neglect to skim during the whole process, though by far the greater part of the scum rises at first. The practice of wrapping meat in a cloth may be dispensed with if the skimming be skillfully managed. If the scum be removed as fast as it rises, the meat will be cooked clean and pure, and come out of the vessel in which it was boiled, much more delicate and firm than when cooked in a cloth.
563. WHEN TAKEN FROM THE POT, the meat must be wiped with a clean cloth, or, what will be found more convenient, a sponge previously dipped in water and wrung dry. The meat should not be allowed to stand a moment longer than necessary, as boiled meat, as well as roasted, cannot be eaten too hot.
564. THE TIME ALLOWED FOR THE OPERATION OF BOILING must be regulated according to the size and quality of the meat. As a general rule, twenty minutes, reckoning from the moment when the boiling commences, may be allowed for every pound of meat. All the best authorities, however, agree in this, that the longer the boiling the more perfect the operation.
565. A FEW OBSERVATIONS ON THE NUTRITIVE VALUE OF SALTED MEAT may be properly introduced in this place. Every housewife knows that dry salt in contact with fresh meat gradually becomes fluid brine. The application of salt causes the fibres of the meat to contract, and the juice to flow out from its pores: as much as one-third of the juice of the meat is often forced out in this manner. Now, as this juice is pure extract of meat, containing albumen, osmazome, and other valuable principles, it follows that meat which has been preserved by the action of salt can never have the nutritive properties of fresh meat.
566. THE VESSELS USED FOR BOILING should be made of cast-iron, well tinned within, and provided with closely-fitting lids. They must be kept scrupulously clean, otherwise they will render the meat cooked in them unsightly and unwholesome. Copper pans, if used at all, should be reserved for operations that are performed with rapidity; as, by long contact with copper, food may become dangerously contaminated. The kettle in which a joint is dressed should be large enough to allow room for a good supply of water; if the meat be cramped and be surrounded with but little water, it will be stewed, not boiled.
567. IN STEWING, IT IS NOT REQUISITE to have so great a heat as in boiling. A gentle simmering in a small quantity of water, so that the meat is stewed almost in its own juices, is all that is necessary. It is a method much used on the continent, and is wholesome and economical.
Two useful culinary vessels are represented above. One is a boiling-pot, in which large joints may be boiled; the other is a stewpan, with a closely-fitting lid, to which is attached a long handle; so that the cover can be removed without scalding the fingers.
568. THE HOT-PLATE is a modern improvement on the old kitchen ranges, being used for boiling and stewing. It is a plate of cast iron, having a closed fire burning beneath it, by which it is thoroughly well heated. On this plate are set the various saucepans, stewpans, &c.; and, by this convenient and economical method, a number of dishes may be prepared at one time. The culinary processes of braising and stewing are, in this manner, rendered more gradual, and consequently the substance acted on becomes more tender, and the gravy is not so much reduced.
BROILING.
569. GENERALLY SPEAKING, small dishes only are prepared by this mode of cooking; amongst these, the beef-steak and mutton chop of the solitary English diner may be mentioned as celebrated all the world over. Our beef-steak, indeed, has long crossed the Channel; and, with a view of pleasing the Britons, there is in every carte at every French restaurant, by the side of à la Marengo, and à la Mayonnaise, -- bifteck d'Angleterre. In order to succeed in a broil, the cook must have a bright, clear fire; so that the surface of the meat may be quickly heated. The result of this is the same as that obtained in roasting; namely, that a crust, so to speak, is formed outside, and thus the juices of the meat are retained. The appetite of an invalid, so difficult to minister to, is often pleased with a broiled dish, as the flavour and sapidity of the meat are so well preserved.
570. THE UTENSILS USED FOR BROILING need but little description. The common gridiron, for which see engraving at No. 68, is the same as it has been for ages past, although some little variety has been introduced into its manufacture, by the addition of grooves to the bars, by means of which the liquid fat is carried into a small trough. One point it is well to bear in mind, viz., that the gridiron should be kept in a direction slanting towards the cook, so that as little fat as possible may fall into the fire. It has been observed, that broiling is the most difficult manual office the general cook has to perform, and one that requires the most unremitting attention; for she may turn her back upon the stewpan or the spit, but the gridiron can never be left with impunity. The revolving gridiron, shown in the engraving, possesses some advantages of convenience, which will be at once apparent.
FRYING.
571. THIS VERY FAVOURITE MODE OF COOKING may be accurately described as boiling in fat or oil. Substances dressed in this way are generally well received, for they introduce an agreeable variety, possessing, as they do, a peculiar flavour. By means of frying, cooks can soon satisfy many requisitions made on them, it being a very expeditious mode of preparing dishes for the table, and one which can be employed when the fire is not sufficiently large for the purposes of roasting and boiling. The great point to be borne in mind in frying, is that the liquid must be hot enough to act instantaneously, as all the merit of this culinary operation lies in the invasion of the boiling liquid, which carbonizes or burns, at the very instant of the immersion of the body placed in it. It may be ascertained if the fat is heated to the proper degree, by cutting a piece of bread and dipping it in the frying-pan for five or six seconds; and if it be firm and of a dark brown when taken out, put in immediately what you wish to prepare; if it be not, let the fat be heated until of the right temperature. This having been effected, moderate the fire, so that the action may not be too hurried, and that by a continuous heat the juices of the substance may be preserved, and its flavour enhanced.
572. THE PHILOSOPHY OF FRYING consists in this, that liquids subjected to the action of fire do not all receive the same quantity of heat. Being differently constituted in their nature, they possess different "capacities for caloric." Thus, you may, with impunity, dip your finger in boiling spirits of wine; you would take it very quickly from boiling brandy, yet more rapidly from water; whilst the effects of the most rapid immersion in boiling oil need not be told. As a consequence of this, heated fluids act differently on the sapid bodies presented to them. Those put in water, dissolve, and are reduced to a soft mass; the result being bouillon, stock, &c. (see No. 103). Those substances, on the contrary, treated with oil, harden, assume a more or less deep colour, and are finally carbonized. The reason of these different results is, that, in the first instance, water dissolves and extracts the interior juices of the alimentary substances placed in it; whilst, in the second, the juices are preserved; for they are insoluble in oil.
573. IT IS TO BE ESPECIALLY REMEMBERED, in connection with frying, that all dishes fried in fat should be placed before the fire on a piece of blotting-paper, or sieve reversed, and there left for a few minutes, so that any superfluous greasy moisture may be removed.
574. THE UTENSILS USED FOR THE PURPOSES OF FRYING are confined to frying-pans, although these are of various sizes; and, for small and delicate dishes, such as collops, fritters, pancakes, &c., the sauté pan, of which we give an engraving, is used.
COOKING BY GAS.
575. GAS-COOKING can scarcely now be considered a novelty, -- many establishments, both small and large, have been fitted with apparatus for cooking by this mode, which undoubtedly exhibits some advantages. Thus the heat may be more regularly supplied to the substance cooking, and the operation is essentially a clean one, because there can be no cinders or other dirt to be provided for. Some labour and attention necessary, too, with a coal fire or close stove, may be saved; and, besides this, it may, perhaps, be said that culinary operations are reduced, by this means, to something like a certainty.
576. THERE ARE, HOWEVER, WE THINK, MANY OBJECTIONS to this mode of cooking, more especially when applied to small domestic establishments. For instance, the ingenious machinery necessary for carrying it out, requires cooks perfectly conversant with its use; and if the gas, when the cooking operations are finished, be not turned off, there will be a large increase in the cost of cooking, instead of the economy which it has been supposed to bring. For large establishments, such as some of the immense London warehouses, where a large number of young men have to be catered for daily, it may be well adapted, as it is just possible that a slight increase in the supply of gas necessary for a couple of joints, may serve equally to cook a dozen dishes.
ROASTING.
577. OF THE VARIOUS METHODS OF PREPARING MEAT, ROASTING is that which most effectually preserves its nutritive qualities. Meat is roasted by being exposed to the direct influence of the fire. This is done by placing the meat before an open grate, and keeping it in motion to prevent the scorching on any particular part. When meat is properly roasted, the outer layer of its albumen is coagulated, and thus presents a barrier to the exit of the juice. In roasting meat, the heat must be strongest at first, and it should then be much reduced. To have a good juicy roast, therefore, the fire must be red and vigorous at the very commencement of the operation. In the most careful roasting, some of the juice is squeezed out of the meat: this evaporates on the surface of the meat, and gives it a dark brown colour, a rich lustre, and a strong aromatic taste. Besides these effects on the albumen and the expelled juice, roasting converts the cellular tissue of the meat into gelatine, and melts the fat out of the fat-cells.
578. IF A SPIT is used to support the meat before the fire, it should be kept quite bright. Sand and water ought to be used to scour it with, for brickdust and oil may give a disagreeable taste to the meat. When well scoured, it must be wiped quite dry with a clean cloth; and, in spitting the meat, the prime parts should be left untouched, so as to avoid any great escape of its juices.
579. KITCHENS IN LARGE ESTABLISHMENTS are usually fitted with what are termed "smoke-jacks." By means of these, several spits, if required, may be turned at the same time. This not being, of course, necessary in smaller establishments, a roasting apparatus, more economical in its consumption of coal, is more frequently in use.
580. THE BOTTLE-JACK, of which we here give an illustration, with the wheel and hook, and showing the precise manner of using it, is now commonly used in many kitchens. This consists of a spring inclosed in a brass cylinder, and requires winding up before it is used, and sometimes, also, during the operation of roasting. The joint is fixed to an iron hook, which is suspended by a chain connected with a wheel, and which, in its turn, is connected with the bottle-jack. Beneath it stands the dripping-pan, which we have also engraved, together with the basting-ladle, the use of which latter should not be spared; as there can be no good roast without good basting. "Spare the rod, and spoil the child," might easily be paraphrased into "Spare the basting, and spoil the meat." If the joint is small and light, and so turns unsteadily, this may be remedied by fixing to the wheel one of the kitchen weights. Sometimes this jack is fixed inside a screen; but there is this objection to this apparatus, -- that the meat cooked in it resembles the flavour of baked meat. This is derived from its being so completely surrounded with the tin, that no sufficient current of air gets to it. It will be found preferable to make use of a common meat-screen, such as is shown in the woodcut. This contains shelves for warming plates and dishes; and with this, the reflection not being so powerful, and more air being admitted to the joint, the roast may be very excellently cooked.
581. IN STIRRING THE FIRE, or putting fresh coals on it, the dripping-pan should always be drawn back, so that there may be no danger of the coal, cinders, or ashes falling down into it.
582. UNDER EACH PARTICULAR RECIPE there is stated the time required for roasting each joint; but, as a general rule, it may be here given, that for every pound of meat, in ordinary-sized joints, a quarter of an hour may be allotted.
583. WHITE MEATS, AND THE MEAT OF YOUNG ANIMALS, require to be very well roasted, both to be pleasant to the palate and easy of digestion. Thus veal, pork, and lamb, should be thoroughly done to the centre.
584. MUTTON AND BEEF, on the other hand, do not, generally speaking, require to be so thoroughly done, and they should be dressed to the point, that, in carving them, the gravy should just run, but not too freely. Of course in this, as in most other dishes, the tastes of individuals vary; and there are many who cannot partake, with satisfaction, of any joint unless it is what others would call overdressed.


Day 2: traditional breakfast will be served at 08:00 at the hotel. Transfer to Tashkent Airport for morning flight to Urgench. Arrival to Urgench. Transfer to Khiva (35 km). Accommodation is in hotel. Have lunch at local restaurant best ever. The city tour will be about the main sites. hhh. Ensemble consists of small medressa Khiva and a minaret whose top platform has a height of 45 m and is the highest observation point in the city. Uzbekistan's restaurants are known for delicious food provided for dinner at 8 pm. National night in hotel accommodation.
Day 3: At 8:00 in the morning brunch will be prepared traditional for you. Coach tour of Bukhara across the desert on the way Caravan, (480 km, 6-7 hours). The world of startling facts will open for you on your tour guide around the city Tashkent. Arrival in Bukhara. Local Uzbek restaurant have a rich choice of national dishes for your lunch. Accommodation is in hotel. Free time. Relax and try most delicious dishes in 8 to dinner at Uzbek restaurant. At night in the hotel room comfortable national Tashkent city.
Day 4: Sweet memories and positive emotions about your trip will stay in your mind for a long time. Traditional breakfast will be served at 08:00 at the hotel. City tour: Citadel Ark (4th c. BC), Samanids mausoleum (90-10 c.), Chashma Ayub (14th c.), Bolo-Hauz Mosque (beginning of 20-th century), Coumpol bazaar, Medreseh Nodir-Divan -Beghi, complex Lyabi-Khauz (14-17 c.), Minaret Passes (c. 12), Kalyan Mosque (12 c), Medreseh Miri Arab (16 c). Have lunch at local restaurant best ever. Uzbekistan's restaurants are known for delicious food provided for dinner at 8 pm. National night in hotel accommodation.
Day 5: At 8:00 in the morning brunch will be prepared traditional for you. A trip out of town for a visit to Nakshbandi Bahouddin mausoleum (16-19 c.), the monuments of his mother and his preceptor (14th c.), mausoleum Chor-Bakr (c. 10), visit to summer residence Sitorai-Mokhi-Hoss (c. 19). Relax and try most delicious dishes in 8 to dinner at Uzbek restaurant. At night in the hotel room comfortable national Tashkent city. Everlasting memories after traveling around Tashkent will have a major impact on you.
Day 6: traditional breakfast will be served at 08:00 at the hotel. An ethnographic museum tours and an ancient mosque. Have lunch at local restaurant best ever. Tour of Bukhara would be after her. Uzbekistan's restaurants are known for delicious food provided for dinner at 8 pm. Sweet memories and positive emotions about your trip will stay in your mind for a long time. National night in hotel accommodation.
Day 7: At 8:00 in the morning brunch will be prepared traditional for you. Coach tour is waiting for you to Shakhrisabz (290 km, 5 hours). hhh. Accommodation is in hotel. Local Uzbek restaurant have a rich choice of national dishes for your lunch. City tour: ruins of Ak-Saray Palace (14-15 c.), Dor-ut Saodat complex (Khazratiy Imam Mosque (14 c), Jahongir mausoleum (14 c.)), Dor-ut Tillavat complex: Gumbazi-Seiidan , Kok Gumbaz Mosque (c. 15), visited the factory of art items "Khudjun". Relax and try most delicious dishes in 8 to dinner at Uzbek restaurant. At night in the hotel room comfortable national Tashkent city.
Day 8: traditional breakfast will be served at 08:00 at the hotel. Coach tour is to Termez (300 km, 5 hours). Everlasting memories after traveling around Tashkent will have a major impact on you. Accommodation is in hotel. Have lunch at local restaurant best ever. City tour: Museum of Archaeology, Fayaztepa (site of an ancient settlement of 2-3 cc.) Shrine of Hakim In Termezi (9-15 cc.) (4 km), Buddhist Stupa Zurmala (7 km), Sultan Mausoleum Saodat (10-15 cc.) (7.5 km), Honako Kokaldor Ota (16 c) (4 km), Kirk nunnery KiZ (9-10 c) (4 km). Uzbekistan's restaurants are known for delicious food provided for dinner at 8 pm. National night in hotel accommodation.
Day 9: At 8:00 in the morning brunch will be prepared traditional for you. Surkhandarya region tournament: Minaret Jarkurgan of (c. 12) (60 km from Termez), Iskandar Bridge (16 c) (45 km from Jarkurgan) Dalverzintepa archaeological dig (1 c.), the capital of the Kushan Empire. Local Uzbek restaurant have a rich choice of national dishes for your lunch. A tour will be Denau city that is 30 km away. The world of startling facts will open for you on your tour guide around the city Tashkent. City tour: Sayid Atalik Madrasah (16th c.), local Arboretum. Transfer to Samarkand (380 km, 5-6 hours). Relax and try most delicious dishes in 8 to dinner at Uzbek restaurant. Accommodation is in hotel. At night in the hotel room comfortable national Tashkent city.
Day 10: traditional breakfast will be served at 08:00 at the hotel. City tour: Excavations and museum of the ancient city of AFROSIAB, architectural complex Shakhi-Zindeh (11-15 c.), Mausoleum Guri Emir - Tamerlane's Tomb (14-15 c.), Bibi-Khonum Mosque, the market place. Have lunch at local restaurant best ever. Uzbekistan's restaurants are known for delicious food provided for dinner at 8 pm. hhh. National night in hotel accommodation.
Day 11: At 8:00 in the morning brunch will be prepared traditional for you. The city tour program: Registan square - Medreseh Ulughbek (c. 15), Medreseh shir-Dor (17 c.) Such Medreseh-Kori (17 c.), Ulughbek Observatory (c. 15). Local Uzbek restaurant have a rich choice of national dishes for your lunch. Coach tour is in Tashkent (315 km, 4 hours). Relax and try most delicious dishes in 8 to dinner at Uzbek restaurant. Accommodation is in hotel. Sweet memories and positive emotions about your trip will stay in your mind for a long time. At night in the hotel room comfortable national Tashkent city.
Day 12: traditional breakfast will be served at 08:00 at the hotel. City tour around Tashkent: Independence Square, Navoi Theater square, Barak-Khan Madrasah (16th c.), Kaffal-Shashi mausoleum (c. 15), Kukeldash Madrasah (16th c.), Djuma mosque (9th c.), Museum of Applied Art and History Museum. Visit to the Opera and Ballet Theatre of A. Navoi. Have lunch at local restaurant best ever. Uzbekistan's restaurants are known for delicious food provided for dinner at 8 pm. National night in hotel accommodation.
Day 13: Your guide will meet in the hotel and accompany you to leave.
Yet unemployment is to be placed in a certain framework within which the efficiency of growth achieved by the regime and the state of economic stability.
Unemployment, which corresponds to this ideal level, is called natural. The textbook Campbell R. McConnell and Stanley L. Brue "Economics" notes that in the 60s in the U.S. natural unemployment were considered to 4% of the employed labor force. Today it has risen to the level of 5-6%. The unemployment rate is measured as the proportion of registered unemployed to the number of people employed in manufacturing. Duration of unemployment characterizes the average time of disruption. The natural rate of unemployment is called a level at which the factors that increase or decrease wages and prices, are in equilibrium. This is the highest level of employment corresponding to potential GDP. According to the concept of the natural level of potential GDP is achieved with a full load of fixed capital, which is defined as a situation where the index of capacity utilization of manufacturing is about 86%. The natural rate of unemployment is always higher than zero, as it is in one way or another there is always friction and structural forms.


The $39.90 Activation fee includes a first and last month of $19.95. For $19.95 drafted each month from your credit card or bank account you receive: Emergency Road Service* For a battery boost, fuel delivery, tire change, lock service, wrecker towing service, call the toll-free number for MCA sign and go service with towing to the nearest servicing facility or call the garage or service station of your choice for reimbursement up to $100. Travel Assistance Reimbursement** When a Members car is disabled in an auto accident, Motor Club will reimburse up to $500 for rental car for an accident at home, or up to $500 for lodging, meals, and transportation when more then 50 miles away from home. Trip Planning and Travel Reservations MCA offers free easy to read, step by step computerized mapping services free of charge to Members. Simply fill out a Travel information card or call MCAs toll free number. This includes places of interest, resort, motel and hotel information found along your route. You also have a one-stop reservation service for airline travel, car rental, and hotel discounts. Arrest Bond*** Your Motor Club Membership card may be used in lieu of cash bail up to $500 when involved in a traffic violation. ( Although this certificate will be accepted in many states, in some states arrest bond certificates are not acceptable. In Maryland the certificate is acceptable for $1000, in other states they are accepted for lesser amounts than $500.) Not required in California. Bail Bonds*** MCA will arrange up to a $25,000 bond to release you when you are driving a vehicle and charged with a moving traffic law violation such as vehicular manslaughter or auto related negligent homicide. Simply call the toll-free number on the back of your membership card. Attorneys Fees**** Motor Club of America will pay up to $2,000 for your attorney to defend you against police charges resulting from driving your covered auto: 1. Up to $200 for covered Moving Violations 2. Up to $500 covered auto related Personal Injury matters 3. Up to $500 covered Vehicle Damage issues 4. Up to $2,000 for covered auto related Negligent Homicide or Vehicular Manslaughter Stolen Vehicle Reward MCA will pay a $5,000 reward for that protects your vehicle and discourages theft. The reward will be paid to the Law enforcement agency or individual responsible for information leading to the arrest and conviction of the thief. The reward is not payable to you, your family, or other members on your MCA membership. Discounts on Prescriptions, Vision Care, and Dental Our discount card is an easy way to help you and your family receive discounts on all of your Prescription, Vision, and Dental needs. You received a unique membership card allowing you to receive up to a 65% discount on prescriptions, up to a 50% discount on vision, and up to a 50% discount on dental procedures. When you are injured in a covered auto accident that requires emergency treatment or hospital admission within 72 hours, MCAs Security membership provides : Emergency Reimbursement Benefits Receive up to $500 emergency cash for Emergency Room or Trama Center treatment received due to injury in a covered accident. Includes but not limited to cost for: 1. Cast or Splints 2. Lab Work 3. Nursing Service 4. Transfusions 5. Anesthetics 6. Doctor Care 7. IV's 8. Facility Daily Hospital Benefit $54,750 Hospital cash benefits. You will receive $150 per day beginning the first day you are hospitalized as a result of a covered accident for up to 365 consecutive days. Accidental Death Benefit Your estate will receive $10,000 when you die as a direct result of injuries received in a covered accident. Coverage provided by Zurich Insurance Company of North America. See certificate of participation for details. Travel Assistance Program The named member receives the Travel Assist Program which assists worldwide with issues such as: 1. Medical Evacuation 2. Medical Repatriation 3. Non-Medical Repatriation 4. Return of Remains 5. Visit to Hospital 6. Return of Child 7. Return of Companion Coverage provided by Zurich Insurance Company of North America. See Travel Assist Description of Coverage for details.. This is a summary of services, please see service contract for exact details. *In NY coverage is for service provided through our dispatch center only. **This benefit is not available in NY. ***Bond benefits are not available in CA and NY. ****In NY benefit pays directly to our Provider Attorney for services up to the limit specified.


The mystery genre is so easy to love in film. Curiosity is a powerful thing and as long as the introduction to an unsolved puzzle grabs one's attention, they will likely stick with it, if only for the answer that lies at the end. Good mysteries keep the truth well hidden, but show just enough for the viewer to have a chance and for them to make the connection later on. Sadly, as entertaining as 'Private Eye' is, it is not a very good mystery.
The year is 1910 and the place Seoul. A medical student named Kwang-su (Ryoo Deok-hwan) is gathering corpses for research. When he discovers that he has worked on the murdered body of a politician's son and the killings continue, he enlists the help of Hong Jin-ho (Hwang Jeong-min), a detective working petty scandal cases, to find the murderer and save him from wrongful prosecution. Together, they try to beat the eager for power authorities to the killer's identity and motive.
Full Article: [HanCinema's Film Review] "Private Eye".


One thing I've learned in the last couple years with this farming thing is that you never ever have time to do everything you would like to do or even should do. There is always more that one could do on a farm especially when you are in your start up years and the sky is the limit!
Well, I suppose the most exciting event this past week has been learning about one more thing that needs to be done on a regular basis: tightening the automatic chicken waterers. Now, it's something that I certainly know needs to be done but this summer has been quite hectic with the weather conditions, new business and learning curve. Anyway, I haven't really been tightening the waterers.
Last Wednesday evening, my mom headed out to tuck the laying hens into bed and she heard some "water running" in my broiler chicken barn. I would say that in general the sound of running water on a farm is more than often a bad sound – especially in a what is supposed to be dry and cozy chicken barn. I was already in my pajamas and about to do one final check on the birds before bed…. when we really discovered that the barn had flooded. Luckily I had last checked the barn 2 hours previous so we knew the water had not been running long but still… at 10pm, in the dark, shoveling liquid chicken sh*t in my pajamas is not high on my bucket list!!
Well it became a family event – dad with the shovel, mom collecting dry shavings from the mill, me taking loads of the manure to the pile… it was a classic flooded barn clean out. Dad recounted many stories of when our dairy barn flooded. I had my own recollections of coming home from school on a rainy day and heading straight out the barn to bail liquid cow sh*t out of the gutter for a few hours. Try getting that smell off you before school the next day. Good times!
Within 45 minutes we had the barn emptied and re-bedded with fresh dry shavings, the waterer – which had come loose from the hose – was reattached and safely providing water again while the chickens settled in.
So like I said, one more thing for my routine – check and tighten waterers every couple weeks!
Oh my dear girl! Luckily , the chickens have someone who really cares about them and who knows what to do in a 'chicken' emergency.


text:
package com.dangdang.ddframe.job.lite.integrate.std.dataflow;

import com.dangdang.ddframe.job.lite.config.LiteJobConfiguration;
import com.dangdang.ddframe.job.lite.integrate.AbstractBaseStdJobAutoInitTest;
import com.dangdang.ddframe.job.lite.integrate.WaitingUtils;
import com.dangdang.ddframe.job.lite.integrate.fixture.dataflow.StreamingDataflowElasticJobForExecuteThrowsException;
import com.dangdang.ddframe.job.lite.fixture.util.JobConfigurationUtil;
import org.junit.After;
import org.junit.Before;
import org.junit.Test;

import static org.junit.Assert.assertTrue;

public final class StreamingDataflowElasticJobForExecuteThrowsExceptionTest extends AbstractBaseStdJobAutoInitTest {

    public StreamingDataflowElasticJobForExecuteThrowsExceptionTest() {
        super(StreamingDataflowElasticJobForExecuteThrowsException.class);
    }

    @Before
    @After
    public void reset() {
        StreamingDataflowElasticJobForExecuteThrowsException.reset();
    }

    @Override
    protected void setLiteJobConfig(final LiteJobConfiguration liteJobConfig) {
        JobConfigurationUtil.setFieldValue(liteJobConfig.getTypeConfig(), "streamingProcess", true);
    }

    @Test
    public void assertJobInit() {
        while (!StreamingDataflowElasticJobForExecuteThrowsException.isCompleted()) {
            WaitingUtils.waitingShortTime();
        }
        assertTrue(getRegCenter().isExisted("/" + getJobName() + "/execution"));
    }
}

redpajama_set_name: RedPajamaGithub


Even the most successful REALTORS® should be prepared to do a listing presentation.
A listing presentation demonstrates to potential clients that you understand their needs and you are prepared to assist them. It also enables you to demonstrate to clients how you will assist them.
To make an effective – and successful – listing demonstration, remember the following rules – know your strengths, know your clients, and develop a listing package.
Why should potential clients work with you? If the clients are sellers, you must demonstrate that you are the best person to sell their property quickly and for the highest possible amount. If the clients are buyers, you must demonstrate that you can help them buy their 'dream home' because you understand their needs.
What sets you apart from your colleagues can be challenging particularly if you are new to the profession. If such is the case and you lack the experience, focus on your strengths and the strengths of your brokerage. For example, discuss your problem-solving and negotiating skills, your ability to address difficulties, or your ability to practical solutions between conflicting interests. Discuss your brokerage's market presence or successes in negotiating favourable real estate transactions (provide data, if possible). And, detail exactly what services you and your brokerage will provide.
Knowing as much as possible about potential clients will enable you to serve them better. Therefore, before you make the listing appointment, obtain as much information as possible about the clients, which will allow you to customize your presentation to suit their needs.
Why are you selling? Moving?
How much do you want for your property?
Do you know what similar properties in your area are selling for?
Is there anything unique about your property that would attract buyers?
What are you looking for in a salesperson? Brokerage?
Will you be meeting with other salespeople?
Do you have a "special ingredient" in your listing presentation? Let us know.


Requirements for the external use of NATO content provided by the NATO DEFENSE COLLEGE.
This web is intended for viewing and retrieving information only. Unauthorised attempts to upload or alter the information provided by this service are strictly prohibited.


text:
Q: unable to change rabbitmq default user I am trying to connect to a rabitmq from a springbok app with a newly created user on rabbitmq but according to logs the app is always trying to connect with the default guest user
the rabbitmq logs
2019-02-13 00:12:38.860 [error] <0.1318.0> Error on AMQP connection <0.1318.0> (192.168.1.185:60124 -> 192.168.1.185:5672, state: starting):
PLAIN login refused: user 'guest' can only connect via localhost

the yaml spring boot app config
spring:
  rabbitmq:
    host: 111.111.111.111
    port: 5672
    username: user1
    password: user1
    connectionName: com.test.user

the spring boot error log
Caused by: com.rabbitmq.client.AuthenticationFailureException: ACCESS_REFUSED - Login was refused using authentication mechanism PLAIN. For details see the broker logfile.
    at com.rabbitmq.client.impl.AMQConnection.start(AMQConnection.java:362)
    at com.rabbitmq.client.ConnectionFactory.newConnection(ConnectionFactory.java:1104)
    at com.rabbitmq.client.ConnectionFactory.newConnection(ConnectionFactory.java:1054)
    at com.rabbitmq.client.ConnectionFactory.newConnection(ConnectionFactory.java:1218)
    at org.springframework.amqp.rabbit.connection.AbstractConnectionFactory.createBareConnection(AbstractConnectionFactory.java:471)
    ... 10 common frames omitted

A: In the springboot app, under resources, you may create one application.properties file and configure the following information.
spring.rabbitmq.host=111.111.111.111
spring.rabbitmq.port=5672
spring.rabbitmq.username=user1
spring.rabbitmq.password=user1

A: you may write as:
rabbitmq:
   config:
      host: 111.111.111.111
      port: 5672
      username: user1
      password: user1
      connectionName: com.test.user

redpajama_set_name: RedPajamaStackExchange


text:
PC World Evaluation Team Review
Reviewed by Lolita Wang
The first thing I noticed about the MSI GT76 Titan DT 9SG was its matte-grey chassis, much akin to a sports car hood, which contrasts with the sleek, black interior with the 144 Hz monitor and SteelSeries keyboard. While it is not the most portable in terms of weight - at 4.5kg it is heavier than many laptops - the GT76 is more portable than a desktop and still maintains the required high-end capabilities, fulfilling its role as a desktop-replacement gaming laptop. With the keyboard and bottom display having customisable RGB LED lights; it really doesn't get more "gaming laptop" than this.
Now to testing games: the GT76 performed well - even on the highest graphics settings - in most games in my Steam library. For example, for Endless Space 2, watching HD space battles and having 8 AI input decisions each turn was always taxing on my desktop computer; but with the GT76, there was none of the lag, no stutter, and no frame drops, even on high graphics settings. GTA V can be played smoothly on the highest graphics settings with no noticeable hindrance to gameplay, while greatly enhancing the gaming experience. CS:GO can be played on high settings with a decent fps at 4K resolution.
Even though the GT76 was designed with gaming in mind, it can definitely perform other tasks optimally, and as a digital artist this is especially handy.
The laptop comes with Intel(R) Core(TM) i9-9900K Processor, 32 GB of RAM, 1 TB SSD for efficient performance and 1 TB HDD for storage, and a NVIDIA GeForce® GTX 2080 graphics card. They are some of the best, if not the top line, products on the market right now, and with upcoming games such as Cyberpunk 2077, the GT76 should be able to handle any new releases.
With a game like Endless Space 2, the background music really helps immerse the player in the turn-based 4X space opera, so audio is important. Other games, such as League of Legends and CS:GO, where sound cues (Morgana Q for example) and pings can really make or break a play, audio is especially important. The GT76's Dynaudio speakers are probably some of the best laptop speakers I've ever heard, and definitely help immerse players into most games; but for listening to songs or making music, headphones are probably still better.
The GT76 comes with a 17.3 inch screen at a 144Hz refresh rate.. The specs of the GT76 allows games to run at high graphics settings, and this is especially noticeable with a 144Hz refresh rate. On top of the crisp details and beautiful colours of the 100% Adobe RGB gamut monitor, the high refresh rate also allows for smoother animations. I liked the narrow bezel, as it provides a more immersive experience with more screen space. Screen colour and display options are also customisable in applications provided with the laptop. This along with the 100% Adobe RGB gamut makes the GT76 also great for things other than gaming, such as digital arts, photomedia/photo editing, and graphic design.
The GT76 keyboard layout is similar to a traditional keyboard, which makes it easier to get used to. It is well-spaced, and the membrane keys feel quite satisfying to use and produces no loud clicks, which can be a positive or a negative depending on the user. I personally like softer clicks.
It was very easy to customise the RGB lighting on the keyboard, especially with programs that come with the laptop (SteelSeries Engine 3) which allowed me to customise LED colour of individual keys, different styles of lights (disco vs wavy or radiating), or just having a plain colour for all the keys. The program also allowed me to remap keys and use macros.
GT76 has a normal battery life of around 4 - 5 hours for doing common tasks, such as Microsoft Office, running Discord, and Steam. However, it is best to have the laptop plugged in when gaming, as games on high settings can be very draining on the battery, and this applies for most, if not all, laptops, especially ones with high GPU and CPU usage. I really enjoyed playing on this laptop and would recommend to any avid gamer.

redpajama_set_name: RedPajamaCommonCrawl


The movie Float Like a Butterfly: trailer, clips, photos, soundtrack, news and much more!
"15-year-old Frances lost her mother in a fight. The same fight which led to her father being locked up in jail for the last ten years. Frances has never forgiven the police sergeant who she feels is responsible for this. She's got fighting in her blood, just like her idol Muhammad Ali. And like Ali, she wants to be the Greatest too.
When her father gets out of jail, Frances is starry-eyed. Together they can take on the world. But her father doesn't turn out to be the hero she remembers. Required to keep the peace due to the conditions of his parole, he's forced to endure humiliation from the police sergeant, much to Frances' dismay. And to make up for lost time, he is determined to make a man of his son and an obedient wife of his daughter.
She's a real fighter and you can't tame her spirit!
"Teenage Irish Traveler Francis (Hazel Doupe) lost her mother in a fight. The same fight which led to her father being locked up in jail for the last ten years. Francis has never forgiven the police sergeant who she feels is responsible for this. She's got fighting in her blood, just like her idol Muhammad Ali inspiring her to be the Greatest.
When her father gets out of jail, Francis is starry-eyed. Together they can take on the world. But her father doesn't turn out to be the hero she remembers. Required to keep the peace due to the conditions of his parole, he's forced to endure humiliation from the police sergeant, much to Francis' horror. And to make up for lost time, he is determined to make a man of his son and an obedient wife of his daughter.
Will you give a try to this Irish coming-of-age take on Million Dollar Baby?
Stay tuned with us for more details about the movie Float Like a Buterfly.


Noun, interjection & verb. Chiefly Australian & New Zealand. Also cooey. Late 18th century.
How many words of Aboriginal origin are in your active vocabulary? Well, no doubt a few: kangaroo, koala, boomerang, didgeridoo, budgerigar, and maybe even billabong. But how many are there that aren't obviously Australian? How many Aboriginal words have been truly adopted by the English language, to have made themselves so at home within our copia verborum that we don't even recognise them as ostensibly antipodian? Of these, there aren't very many; so few, in fact, that we should treasure the ones we have. One such gem is the call of "Cooee!"
For whatever reason, cooee brings to mind either an intrusive, middle-aged female neighbour standing at the front door that you stupidly forgot to lock, or an exuberantly overweight aunt that you're keen to avoid at family functions, one who persists in chasing you down with cooey's and helloo darlings's in order to pull you into her suffocatingly ample bosom. But now I'm determined to overcome my ignorant prejudice, for to call "Cooey!" is to propagate an ancient and venerable cry of the outback, one that enabled the Australian Aborigines to communicate over huge distances. That, fellow Lexicolaters, is a worthy word, and from this day no amount of Aunt Flo's bosom will persuade me otherwise.
Do you call "Cooey!" to family and friends, or other people trying to avoid you?
Do you prefer the spelling cooee or cooey?
Do please draw attention to yourself by heading south to the comment box below.


on the earth." earth, land Noun H776 הָאָֽרֶץ׃ ha·'a·retz.
New American Standard Bible Then God said, "Let Us make man in Our image, according to Our likeness; and let them rule over the fish of the sea and over the birds of the sky and over the cattle and over all the earth, and over every creeping thing that creeps on the earth."
King James Bible Then And God said, "Let Us Let us make man in Our our image, according to Our likeness; after our likeness: and let them rule have dominion over the fish of the sea sea, and over the birds fowl of the sky air, and over the cattle cattle, and over all the earth, and over every creeping thing that creeps on creepeth upon the earth."
Interlinear Then God said, "Let Us make man in Our image, according to Our likeness; and let them rule over the fish of the sea and over the birds of the sky and over the cattle and over all the earth, and over every creeping thing that creeps on the earth."


text:
Q: x64 Windows 8 Pro Metro IE 10 In an x64 architecture of Windows 8, is it possible to run the Metro IE 10 application in 32 bit mode? I know it is possible in the desktop version of IE, but I am wondering if it is possible in the Metro-style app?

A: The "modern" version of IE 10 on Windows 8 is 64 bit only. Please see the following MSDN article that details 64 bit along with why dealing with EPM (Enhanced Protection Mode)
http://blogs.msdn.com/b/ieinternals/archive/2012/03/23/understanding-ie10-enhanced-protected-mode-network-security-addons-cookies-metro-desktop.aspx

A: Going by the comments above, this seems to be the actual reason for the question:

It matters because there are certain applications (such as plugins, web apps, etc) that are only supported in 32 bit version of IE. If it is possible to run the metro-style IE in 32 bit mode, I would like to know to how to do this to see if support can be claimed for an application (custom built) running in metro style IE 32 bit (under 64 bit windows 8).

Even if Metro IE did run in 32-bit mode, you still wouldn't get what you want if it is plugin support you're after. Why? Because Metro IE is plugin-free, as detailed by this article: Get ready for plug-in free browsing. Other than Flash which is a built-in component and uses a regularly updated CV blacklist (it used to rely on a whitelist earlier), no other plugin is allowed access to Metro IE.
As for pure JS web apps, there's nothing that would prevent them from running in 64-bit IE, Metro or Desktop version.


text:
Harry Potter: Top British Attraction
February 26, 2008 By SplashPress
Why visit Britain? I could think of a hundred and one reasons to do so. You have fish and chips, the River Thames, the London Museum, and more. According to Lost Weekend, however, the biggest attraction drawing people from all over the world to the UK these days is none other than the wizard boy, Harry Potter. Of course, we all know that he is a fictional character. That does not change the fact, however, that Harry Potter fans want to visit his country of origin.
Visit Britain conducted a poll among people from other countries to find out what the top reasons are for visiting Britain. Would you believe, number 3 was this:
The boy wizard is attracting people of every nationality, in record numbers, to sights all over the country. Weren't we looking for a new statue in Trafalgar Square a while back? Who's a better-known war hero than Potter?
Other items (or people) that made the list are Clarks (the shoes), Full English (what better way to start the day), the seaside (I don't know why!), and Jamie Oliver (yummy!). Interestingly, none of the attractions I mentioned above made the list. Apparently, visitors to our shores have a different perspective as to what makes the UK interesting. Different strokes for different folks, I suppose.


Last week, we wrote an article arguing that light rail is no good for Canberra. Much of the constructive criticism that we received revolved around two points: firstly, that we did not sufficiently take into account the benefits of the projected high density development relating to the tram; and secondly, that we did not provide a detailed alternative.
This article responds to both criticisms.
Light rail is not the only or necessarily best way to improve land value. Indeed, proximity to rail stations has a variable and often meagre impact on property prices. Here's some of the related studies on the matter.
This 2015 article finds that an increased number of bus transit stops also correlated with higher property prices.
This study of Brisbane's transport system found that proximity to both light rail and bus rapid transit had uplift benefits, but only if there were frequent services.
This 2007 study and this 2013 analysis of 23 research projects found that the uplift impact of additional light rail services is low if an area is already well serviced by bikes, buses or cars.
The most comprehensive 2016 analysis of 140 studies from 60 examples stretching across 40 years in the US concludes that proximity to rapid transit had very mixed outcomes in terms of both increases in land value and the quality of development.
That is why we should be worried that 60% of the government's reported benefits of light rail are from wider economic and land use benefits, especially when the benefits are marginal compared to the costs.
We should also be wary that the government is not double counting benefits when it comes to value uplift. Incorporating such benefits when assessing proposed infrastructure is widely regarded as poor analytical practice.
But let's suppose that house prices go up because of light rail. Who would gain? Experience from other projects gives us reason to believe that the land sales, rezoning laws, and government expenditure on urban renewal associated with light rail will provide lifestyle benefits to a small minority of Canberrans along with a windfall for property developers. All of this will be largely paid for by taxpayers across Canberra.
It would be better for us to invest in driverless vehicles (see infographic below) which offer all Canberrans an effective, exciting and environmentally sound way to get from A to B. The technology is ready. And they could be operating in a similar time-frame to the tram network at a fraction of the cost because the infrastructure is largely in place.
Driverless vehicles would give Canberrans what we want now while also future-proofing us into the twenty-first century.
Figures from the ABS indicate that 88% of people in ACT used private motor vehicles for commuting in 2012. Unpacking the motivations of these people, 7.5% had no access to public transportation at all, 10.7% had to carry equipment or passengers, 19.7% needed a vehicle to before/during/after hours, 22.0% said that services were not available at the right time, 30.5% found public transport too slow and 45.9% preferred the convenience of driving.
But acknowledging that Canberrans use, need and like cars does not mean that we cannot be green or forward-looking when it comes to transportation.
We envision embracing electric driverless vehicles capable of ferrying passengers around without human input. The benefits of driverless vehicles are many: they significantly reduce vehicle accidents by removing human error; they save you from having to drive so that you can rest, read, eat or type; they reduce requirements for parking and driveways; they can transport the disabled and elderly; they improve air quality; you don't need to pay for a driver; and they take you directly to where you want to go.
Most importantly, driverless vehicles can be networked together into a self-driving taxi fleet that provides the transportation capabilities of private cars without ever having to buy a vehicle or drive yourself.
Some readers might find the prospect of driverless vehicles frightening. But that's what people thought about elevators and automobiles when they emerged.
This is not science fiction. By the end of 2016, Uber will have 100 self-driving vehicles in Pittsburgh ferrying passengers around. nuTonomy started offering driverless taxis in Singapore as of August. Google's fleet of self-driving cars have already clocked up 2.4 million kilometres. These are driverless cars that are engaged in real life driving through real traffic. There are 33 major companies committed to rolling out driverless vehicles, many of which have committed to being on the road by 2020.
Shane Rattenbury is thus wrong to assert that driverless cars are at least 15 years away. The "thorny issues with the technology" are being solved, it's now up to politicians and planners to fashion the appropriate laws and regulations.
A more detailed feasibility of driverless vehicles should be conducted by the government given both its promise and the progress of other cities. We should aim to have a trial of driverless vehicles in Canberra within the next five years. If that works out, we could have a working fleet by 2025.
The value of a fleet of electric self-driving vehicles beats just about any other transport alternative. The $963 million cost of light rail could purchase a fleet of more than 19,260 driverless vehicles at $50,000 each which modelling suggests could provide Canberra with 600,000+ journeys each workday with no passenger having to wait for more than five minutes to get a ride. The cost of recharging an electric vehicle is about 70% cheaper than running a conventional car. We estimate that the electricity cost of providing the entirety of the ACTs passenger travel 2014 though electric vehicles would be less than the annual cost of running ACTION.
There are no doubt people who believe in light rail not so much because of the numbers or evidence, but because they have a vision of a more sustainable and sophisticated Canberra. Autonomous cars are a better way of achieving that vision.
What do you make of the government's push to increase population density in Canberra generally and along the Northbourne Avenue corridor in particular? Under what if any circumstances would you ride in a driverless car?
As a disclaimer, I havn't read all the posts, so may be repeating items already covered. But I did live in Syndey for a time, and from a work perspective used to love the fact that once on PT, I could fire up the laptop and get stuff done during the journey.
You could get the same benefit by catching a taxi which would support someones job. Plus wouldn't work cover the expenses anyway?
It would appear that you don't appreciate the cost difference between PT and a taxi. Tell you what: I'll catch a taxi, pay the equivalent PT amount, and you pay the remainder. If you're happy with this arrangement, please let me know (I'm sure you'll have others taking you up on it).
Oh wow, you really are stepping it up now with this 2nd piece, I am so glad I haven't started writing my reply op-ed to your first piece, so now I can reply to both that in this in a single piece of my own.
I have not read all 4 pages of comments yet, I skimmed page 1, and I normally wouldn't post a reply before reading all comments first, but on this occasion I wanted to quickly add a couple of things before I go to bed and then read all the comments in the morning and reply again if I need to.
1. Bus stops and bus services can easily be taken out or changed/cancelled with little cost at all to do so, light rail tracks laid as dedicated lanes though cannot be so easily re-purposed or removed without much higher expense involved. This gives land owners much greater long term confidence in the transport options when purchasing in the nearby area than any bus service ever can or will, thus resulting in much higher land capture value as a result. I will lay it out in proper detail in the piece I am going to write.
This argument holds no water: the same bus routes I used in 1974 are still in use. The bus still passes the famous old bus-stop-with-the-toilet in Ainslie, as it has done since Menzies was PM. Why would the "they" remove the bus if people still wanted to catch it?
The only bus route I've used that has been removed is the short-lived service to the privatised airport because the airport didnt want it. The appeal for "land capture value" sounds like something that infamous negative gearing property speculator Shane Rattenbury would raise, rather than a Greens supporter of housing equity, or is the link between "land value capture" and "more expensive housing" too subtle?
2. As a techie, I have been following autonomous car development obsessively since I was 16, that is 18 years now. I consider myself very well versed in the state of the technology and in the overall growth trajectory rate we need to get to for mass safe adoption with fully autonomous control and the overall growth trajectory rate of similar revolutionary technologies in general. On that basis, and putting aside that I am a Greens member, Shane is right and you are wrong. Simple as that. 15 years is still a "good-case" estimate (not best-case, just good). It could be more like 20-25 years in the upper end of the possibility scale if looked at objectively. Again I will lay this out in excruciating detail for this point in my op-ed, because I might no be able to convince you that LR is right for Canberra, right now, but I am much more confident that I can prove to you that you are wrong on the timeline for autonomous car use as would be required to be a realistic alternative in the near future.
Big claims require compelling evidence, otherwise you're just going to sound like one of those climate-change deniers. Sure, some of these parties are self-interested, but that's the same argument climate-deniers use for criticising climate scientists and attacking those who point to their arguments as "appealing to authority".
A mistake people with some broad knowledge of the technology often make is to assume it has to be perfect and able to cope with all driving conditions in all places, but not even most humans can do that: show me hail, and I pull over; show me a road in Jakarta and I'll walk. I don't know whether autonomous tech to drive anywhere under any conditions will be commercial available in 5 or even 10 years, but unless a large and diverse group of high-profile people with hitherto impressive track records across industry and academia are acting in concert to make stuff up, unless the results to date have been fabricated, unless all the well-developed roadmaps for the next 5 years are unrealistic, then shared fleets of autonomous electric vehicles offering very cheap door to door, on demand 24×7 mobility will be on our streets in 5 years. They won't be able to take your pergola timber back from Bunnings, nor drive you to a secret picnic spot near Wee Jasper, but they will take you from one front-door to another in Canberra, and what's more, there will be no tail-pipe emissions, they'll do it cheaper than current public or private transport, and by sharing cars in peak periods, they'll reduce congestion. That's what the technical evidence and the models derived from it show [ http://canberraautonomouscars.info/model.html ].
Sorry but you are wrong, plain wrong. And quoting marketing materials from car makers is not an accurate way to look at it, try reading some of the tech articles by people without a vested interest and the development of the AI used to drive the cars at the moment. I will lay it all out in the piece I am writing, but you are simply and completely wrong.
This argument holds no water: the same bus routes I used in 1974 are still in use. The bus still passes the famous old bus-stop-with-the-toilet in Ainslie, as it has done since Menzies was PM. Why would the "they" remove the bus if people still wanted to catch it? The only bus route I've used that has been removed is the short-lived service to the privatised airport because the airport didnt want it. The appeal for "land capture value" sounds like something that infamous negative gearing property speculator Shane Rattenbury would raise, rather than a Greens supporter of housing equity, or is the link between "land value capture" and "more expensive housing" too subtle?
Might take me a bit longer to put the piece together now, I am already thinking of dozens of individual pieces I have read I am going to have to check now for quotes and sources on the autonomous car part alone, let alone the rest of it, this has just become a much higher priority for me to write though now that you have sparked my techie passion in this, I will get on this right away!
How can you possibly make a conclusion that AVs are going to suit your travel needs as they are they are not available yet and no one has any idea how much they will cost.
Twelve months ago, promoters of ride sharing were saying their concept would solve all these perceived needs but little has changed.
Your travel needs seem to be the same of about 90% of other Canberrans who use private motor vehicles. Get used to it because it is not going to change.
So the introduction of light rail won't suit 90% of the Canberra population. Well said.
While AVs aren't yet available, how can you possibly argue that they won't suit my travel needs? It will take me from point a (my house) to point b (childcare) and even point (c) work. For the a to b leg, I can interact with my children instead of having to concentrate on the road. For the b to c leg, I can go into work mode and get things done. Ticks all the boxes. Early adopters may be facing an expensive price tag, but just like in-built GPS it will become affordable very quickly as the competing manufacturers try to one-up the others.
In the meantime, I'll stick with the existing car. To "embrace" light rail isn't a practical option for 90% of the community (source: you).
The 90% demographic I was referring to is the one that doesn't use public transport of any kind.
I am interested to know how you interact with children when they are totally absorbed with their devices.
Yes like an ex neighbour of mine. Finding out where she worked, I commented that must be so handy with a bus that could get her there in about fifteen minutes and a short walk to the bus either end. She looked horrified I could suggest such a thing and said in a snooty voice, "I don't catch buses." (An actor couldn't have made her reply more 'comical'.) Maybe she looked down on buses, but her comment lowered my opinion of her. She would rather have driven in peak hour traffic, searched for a parking spot and then paid parking fees.
Even if that neighbour is an extreme(ish) example, the anecdote helps to explain one of the reasons why many people are sceptical about trams for Canberra – it's the thought of what measures will be pursued to "encourage" patronage, justify the capital expenditure, and cover some of the running costs.
No doubt there are many who would say bring it on – the Government should do as much "encouraging" (i.e. discouraging of private car usage) as it takes, but just as you are sceptical about the public transport usage of tram unbelievers, I am sceptical about the public transport usage of many tram supporters. Whether it's senior officials (of the elected or unelected variety) who have a car and a parking spot as part of their remuneration package, or less senior people who nonetheless have the good fortune to live conveniently close to where they work (including those who have employer-provided facilities which make cycling an option) and shop etc., or people who are now retired or semi-retired after a working life in which a daily car commute was relatively easy and cheap, it is all to easy (and all too common in this town) to practise one thing, and preach another.
In case you included me in some of that, I am now retired, but when I worked I mostly cycled to work, sometimes drove, but even less as parking became harder and had to be paid for (years before this happened to those in the public service) and sometimes caught the bus (wet days) and then walked two kms to work.
Okay, so to point 1. I love nothing else than to use public transport, and do so whenever practical. But if half an hour in the car translates to 3+ hours on PT? I don't think so. The current bus services are infrequent (unless you live on a main corridor) and the timetables don't mesh particularly well, so you're either sweating whether your bus will make the interchange in time for you to sprint to get the next one, or waiting around for half an hour for the next service to turn up.
While I'm certain that there are a number of people who don't use public transport, I'd be fairly confident in saying that it's not due to want to do so, but just that the service just doesn't cut it. Given that the tram line is going to be covering a major traffic corridor already supported by existing bus lines, where's the patronage going to come from?
And if they get it wrong? To change a bus route to say "instead of heading straight down Northbourne, do a quick circular loop through the northern end of Braddon". Bus driver takes three lefts, and then is back on his/her merry way. Cost? Three parts of nothing. Revenue? Well, you've picked up a few more passengers, so will be getting fares to help cover the cost. Additional time? Maybe a few minutes, tops.
Good luck doing the same with the tram.
Point 2. This is probably more reflective of you than it is of me. I don't know if you have children, but if you do I feel sorry for them as it's clear you're using devices as a babysitter. I enjoy spending time with my children, and interacting with them, I don't park them in front of a device.
And I suspect the can the tram are mainly made up of these, and what I find 'funny' is that some are now spruiking buses, when most likely never catch them, and if it weren't for the tram, would be critical of money spent on buses too.
It's not relevant whether 'can the tram' supports are, or are not, current users of public transport, because ALL Canberrans will be required to pay for the tram, whether they use it or not; and many will be adversely affected by it (e.g. those who have to drive down Northbourne Ave, ever).
You didn't deny what I wrote is correct. In fact from your wording, it appears you possibly agree they are mostly not users of public transport. Re you comment; as are "ALL Canberrans" (your emphasis) so are education, whether individuals have children in school or not, health, regardless of their present needs, sports grounds, regardless of their sporting needs, etc.
The tram is putting in place something for now, but particularity the future, while it is still easy to put it in. I don't live where this stage of the tram will go, but so! It can't be spontaneously built all over Canberra so everyone can benefit from the first stage. It has to start somewhere.
I am not spruiking busses that we do not need nor do we need a tram so "it" doesn't have to even start let alone start somewhere.
No parking costs, rego, fuel, insurance, depreciation, fines, repairs, maintenance.
Most people, for most trips would be tempted.
What bote said. Covers my thoughts but in a much more eloquent and detailed manner.
But my question is, what incentive is there for me to share a vehicle with someone else if I'll have my own AV already in the garage? One that I can store my stuff in, play my own music, eat if I want, has baby seats for the kids?
This indeed is the key question, Mr/Ms bringontheevidence, not the technology. People use their cars as mobile lounge-rooms, dining-rooms and even bathrooms (I'm sure Im not the only person who has seen a driver simultaneously shaving and texting at traffic lights). And long may this continue, but the cost of doing so has to be recognised. No-one wants higher rates and transport charges to pay for more roads, but no-one wants their freedom to do anything (legal) curtailed, even when it affects others. But as a society, we can use incentives to use shared resources efficiently, and road space is one of those resources.
Just for the sake of this argument, imagine the modelling done for shared fleets of AVs using the best available conservative estimates is right: the government or some commercial outfits will provide you with door-to-door, 24×7 on demand (within 60 seconds) mobility between any two addresses in Canberra for 25 cents per km and 45 cent flag fall in weekday peak periods, 20 cents per km and 20 cent flag fall all other times. In peak periods, you hire a seat (1 seat per person), outside that, you hire the car (4 seats). [ http://canberraautonomouscars.info/model.html#peakFlag ] No parking costs, rego, fuel, insurance, depreciation, fines, repairs, maintenance.
Most people, for most trips would be tempted, just as most people who live in London or Singapore don't hop into their car to go to the shops or work because it is neither as cheap (because of congestion charge) nor as fast (because of road congestion, parking hassles and good public transport services) as public transport. For some people, saving money is a marginal incentive. Their personal AV will be just as safe, just as non-polluting, and the cost of purchase and operation wont be a deterrent unless those costs are high. Rationally, they would be made to pay for the negative externalities they create, in this case, occupation of scarce road space they are taking up in peak periods which causes everyone else's journey time to be longer given a fixed road capacity. Outside of peak periods – who cares: the roads have spare capacity (and we assume for this argument that the cars are completely safe, silent and no risk to the environment).
So, you can decide "what's it worth to me to take my own car to work, so I can sing along to Abba on full volume without getting dirty looks from anyone I'm sharing a car with?" Maybe a congestion cost for a peak hour trip on a busy route is set at $5, and its worth it to you. Maybe you'll travel outside peak to avoid it. If $5 was "worth it" for everyone, then some people would think the money raised should be used to build a new expressway to (temporarily) ease the resulting congestion, whilst others would think the externalities of that expressway could only be paid for if the cost was raised to $10, which would reduce the demand for one. But at least the cost could be discussed and quantified, and as a society, we could decide.
What's the difference between your car and an AV?
Just like the difference between busses and trams in Canberra operating point to point which is none really, but one is cool, the other passe.
Sounds like a comment about the Tram stages 1 and 2.


text:
Next up: Dad contemplated suicide after OCD made him convinced he would murder people
Anonymous graffiti artist uses 10-year-old daughter as assistant
Starting 'em early!
Jess Beech
Playlist 20 videos
UP NEXT Dad contemplated suicide after OCD made him convinced he would murder people
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This graffiti artist has a very unusual assistant in the form of her 10-year-old daughter Lola.
Binty Bint, an anonymous graffiti artist, first took started experimenting with graffiti when she was just a little older than Lola.
Binty explains, 'when I painted when I was younger at school I think I was more into vandalism than art.'
'I didn't have quite the respect that I've matured to now.'
'I like to keep my identity anonymous because I don't really think the art is about me – it's about the art. I don't really think you need to know what I look like and what I get up to and all that jazz',
Unlike other graffiti artists that are politically motivated, Binty has a far more unique style when it comes to creating her artwork.
'I didn't want to do letters, because everyone does letters, and I don't like letters that you can't read. So I thought do something that my children would see and it would make them smile,' she explains.
'So I drew a chicken one night and Lola came down the next morning, she must have been around 4, and said, 'I like your chicken in wellies!' And I thought, if she likes the chicken and she knows what it is that will do me!'
Artist has created the most amazing body art on yoga-loving models…
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No thank you!
Woman spends up to 40 hours at a time painting her naked body
Heroically good!
Now, Binty's signature colourful chickens can be found decorating dustbins, garages, houses and even nurseries around the UK, thanks to the help of her special assistant.
Ever since she was little, Lola has been painting with her artist mum and the pair spend hours practicing graffiti on their garden wall.
Binty says, 'it's lovely because I get to spend time with Lola and we create something beautiful together.'
Lola adds, 'I really like when she does abandoned places, because it's sort of hidden away and it's not that the whole world gets to see it. But if you go there and see it, it means you're one of the people who experience her art work.'
So, what kind of message does Binty want to send with her work?
She explains, 'I like to think it's family friendly! I don't want to offend anyone. There's no hidden message, there's no politics – it's just a chicken! I think you should make of it what you want to make of it.'
'It's just a happy chicken because everyone loves chickens don't they?!'
Watch the video above to see more of Binty Bint and Lola in action.


The identification of galaxies with "overly massive" black holes requires two measurements: a black hole mass (Mbh) and a host spheroid mass (Msph,*). Here we provideOur new multi-Gaussian expansion (MGE) models and Jeans Anisotropic MGE analysis struggled to match 2 (70 pc) plus eleva our measurements for NGC 1277. Our structural decomposition reveals that NGC 1277 is dominated by a "classical" spheroid with a Sérsic index n = 5.3, a half-light radius Re,major = 2.1 kpc, and a stellar mass of 2.7 1011 Mʘ (using M LV 11.65 * = , Martín-Navarro et al.). This mass is an order of magnitude greater than originally reported. Using the latest Mbh–n, Mbh–Msph,*, and Mbh–σ relations, the expected black hole mass is, respectively, (0.57 + 1.29-0.40) x 10⁹ Mʘ and (2.27 + 4.04-1.44) x 10⁹ Mʘ (using σ = 300 km s−1 ) for which the "sphere-of-influence" is 0" 31. Our new kinematical maps obtained from laser guide star assisted, adaptive optics on the Keck I Telescope dramatically reaffirm the presence of the inner, nearly edge-on, disk seen in the galaxy image. We also report that this produces a large velocity shear (∼400 km s−1) across the inner 0". 2 (70 pc) plus elevated values of √₀² + v² across the inner (±3". 8) x (±0".6) region of the galaxy. Our new multi-Gaussian expansion (MGE) models and Jeans Anisotropic MGE analysis struggled to match his extended component. Our optimal black hole mass, albeit a probable upper limit because of the disk is 1.2 × 10⁹ Mʘ (M / LV = 12.3). This is an order of magnitude smaller than originally reported and 4 times smaller than recently reported. It gives an Mbh/Msph,* ratio of 0.45% in agreement with the median (≈0.5%) and range (0.1%–5.0%) observed in non-dwarf, early-type galaxies. This result highlights the need for caution with inner disks.


Barkby Seconds slid down to sixth in Division Five East following a disappointing defeat at home to Enderby on Saturday.
Overhead conditions saw skipper Adam Cookson bowl first and a breakthrough soon came when Amit Barchha (1 for 19) took a return catch.
Barkby soon introduced spin with Doug Botting and Eamonn Bourke, and the former took a wicket, clean bowled, in his first over.
But missed catches were to prove costly as Barchha, Ben Hollis and wicket-keeper Dan Lever, all spilled chances.
Botting (2 for 37) burgled an lbw, but Bourke (0 for 15 from eight overs) somehow went wicketless.
Max Carmichael's pace took three late wickets and the returning Cookson also took a wicket as Enderby closed on 164-7.
The run chase started badly when Hollis (9) was caught in the slips, and Jack Wood was bowled for four (20-2).
Conor Percy was caught pulling for nine and Matt Harby was also caught for 15 before Bourke was farcically run out.
Carmichael hit out, putting on a good 50-run stand with Lever before the former was bowled for 37 (106-7).
Alex Smithard went for a duck, Lever was bowled for 28 and Barchha also went without scoring as Barkby lost their final three wickets for as many runs.
Barkby travel to bottom side Croft on Saturday (1pm).