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What a lovely lemon curd lesson. I adore the stuff. I'm sure lots more people will now, too--thanks to you!

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, Jeanne said…

Oh wow - I can actually smell the lemon curd on that piece of toast! I have aloways adored lemon curd - I think it's a childhood thing as my dad always used to eat lots of it. I definitely want to try this!And apologies for the lack of EoMEoTE this month - I am going to add you to the bottom of last month's roundup, seeing as such a fab treat deserves a little eggy publicity ;-)

At 5/7/06 08:49 , Anonymous said…

In the course of running the Fish Creek House Bed and Breakfast in Southwest Montana, 'Ive eaten a LOT of scrambled eggs. I've gone through book after book, dozens of articles and scoured the world via restaurant and the internet to find the perfect recipe and method to create what - for all appearances - would seem like the easiest dish in the world to make.Read on to see the trial and error - the pain and glory - that was involved in deriving the recipe.The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make WRONG. At a root level, scrambled eggs are simply beaten eggs which are fried and - for lack of a better word - scrambled. But like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex.No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs.What NOT To AddCottage Cheese -- Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs -- but it did make the dish seem somehow impure. You knew there was something in there besides the egg. The aspect of cottage cheese that secured its fate as a stay-out-of-our-scramble ingredient was that no matter how vigorously you whisked the dish had texture irregularities. Every other bite had the unwelcome surprise of a noticeable cottage cheese curd.Real Cream - I tried two recipes that used real cream ("the fat skimmed off the top of raw milk" as defined by the Wikipedia Dairy Products Guide). One said to add 1 Tablespoon of real cream per egg. The other instructed the use of 1 and ½ Tablespoons of cream per egg. Both recipes created beautiful eggs with a creamy yellow color. Sadly, the resulting flavor was not so beautiful. In both cases the first bite tasted terrific, but the more I ate the more I had to admit that these eggs were just too creamy. The recipe with 1 and ½ Tablespoons of cream left a slight, unpleasant milky after-taste.Sour Cream - Scrambled eggs with sour cream can not be considered scrambled eggs in a purist sense. The sour cream adds a distinct flavor. Therefore, scrambled eggs with sour cream will be saved for mention in a future article on specialty or flavored scrambled eggs.Baking Powder -- Scrambled eggs with a pinch of baking powder per egg had a great appearance. They were fluffy, yet firm. I was surprised to find there was no trace of baking powder taste. Unfortunately, the texture of the scramble in the mouth was uneven with specks of firmer pieces in a single bite.Sea Salt - When salt is heated it breaks down to the same components regardless whether its table salt or sea salt. As Robert Wolke says in his book What Einstein Told His Cook, "...when a recipe specifies simply 'sea salt' it is a meaningless specification. It might as well be specifying 'meat'." If you see a recipe that says to add sea salt to eggs before whisking…. you can be sure it was written by someone who needs to learn more about the ionic bonds that hold sodium and chlorine together.Sugar - Eggs, flour and sugar are the primary ingredients of a great many deserts. Remove the flour and you end up with neither desert nor scrambled eggs - at least not from a purist scramble perspective. What you do end up with is a kind of specialty egg dish that deserves further exploration in the field of breakfast. It's not fair to call them scrambled eggs, but their sweetness makes them an interesting complement to pancakes and waffles What NOT To DoDON'T beat egg whites until stiff peaks formWith or without added ingredients like sugar and cream of tartar, the result of scrambling looks like a big dollop of melting Crisco crossed with cottage cheese.DON'T stir eggs slowly for an extended periodI came across one recipe that actually instructed to stir the eggs in the fry pan (heated at your stove's lowest setting) with a wooden spoon for 30 minutes.First of all, the eggs didn't set after 30 minutes at the lowest heat setting. I tried once more at a slightly higher setting. After 10 minutes, the eggs began to show subtle signs of setting. I continued to stir the eggs in the pan for 10 minutes. The result looked more like butternut squash than any eggs I've ever seen. The texture was close to chewy and the extended cooking time seemed to have cooked away all the flavor of egg.Do It Or Don't - It doesn't Make a DifferenceKeep eggs at room temperature before scrambling - Kitchen tests showed no significant difference between room-temperature and refrigerated eggs from the same carton. Refrigeration actually deters the growth of salmonella enteritis. Even though salmonella is very rare (1 out of every 20,000 eggs may contain the bacteria), it is advised that your eggs always remain stored in the refrigerator.The Art of Scrambling - Proper TechniqueThe Best Way To Beat Your EggsOne of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating.Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air. In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.The Best Way To Scramble In The PanThe actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces.Getting Hungry?Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat... let's get back to the reason we're here. For your breakfast pleasure, The Fish Creek House Presents... This recipe serves 2 hungry people.6 large eggs6 teaspoons (1 teaspoon for each egg) low-fat milk3 dashes of salt (1 dash for every two eggs)1 Tablespoon butter for fryingHeat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.Do not stir immediately. Wait until the first hint of setting begins. Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste. Eat up!

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It says "No such file or directory" when I run exactly your command but If I run cat /etc/httpd/conf.d/nagios.conf I obtain this: ScriptAlias /nagios/cgi-bin "/usr/local/nagios/sbin" <Directory "/usr/local/nagios/sbin"> # SSLRequireSSL Options ExecCGI AllowOverride None Allow from all # Order deny,allow # Allow from 127.0.0.1 AuthName "Nagios Access" AuthType Basic AuthUserFile /usr/local/nagios/etc/htpasswd.users Require valid-user </Directory> Alias /nagios "/usr/local/nagios/share" <Directory "/usr/local/nagios/share"> # SSLRequireSSL Options None AllowOverride None Order allow,deny Allow from all # Order deny,allow # Deny from all # Allow from 127.0.0.1 AuthName "Nagios Access" AuthType Basic AuthUserFile /usr/local/nagios/etc/htpasswd.users Require valid-user </Directory>

by abrist » Mon Dec 09, 2013 12:17 pm

Apoloigies - nagios.conf was the file in question. The vhost config looks fine. Lets try to curl the content and the header:
"It is turtles. All. The. Way. Down. . . .and maybe an elephant or two." VI VI VI - The editor of the Beast! Come to the Dark Side .

by Yurian00 » Mon Dec 09, 2013 12:25 pm

Curl result: # curl localhost<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.1//EN" "http://www.w3.org/TR/xhtml11/DTD/xhtml11.dtd"> <head> <title>Apache HTTP Server Test Page powered by CentOS</title> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <style type="text/css"> body { background-color: #fff; color: #000; font-size: 0.9em; font-family: sans-serif,helvetica; margin: 0; padding: 0; } :link { color: #0000FF; } :visited { color: #0000FF; } a:hover { color: #3399FF; } h1 { text-align: center; margin: 0; padding: 0.6em 2em 0.4em; background-color: #3399FF; color: #ffffff; font-weight: normal; font-size: 1.75em; border-bottom: 2px solid #000; } h1 strong { font-weight: bold; } h2 { font-size: 1.1em; font-weight: bold; } .content { padding: 1em 5em; } .content-columns { /* Setting relative positioning allows for absolute positioning for sub-classes */ position: relative; padding-top: 1em; } .content-column-left { /* Value for IE/Win; will be overwritten for other browsers */ width: 47%; padding-right: 3%; float: left; padding-bottom: 2em; } .content-column-right { /* Values for IE/Win; will be overwritten for other browsers */ width: 47%; padding-left: 3%; float: left; padding-bottom: 2em; } .content-columns>.content-column-left, .content-columns>.content-column-right { /* Non-IE/Win */ } img { border: 2px solid #fff; padding: 2px; margin: 2px; } a:hover img { border: 2px solid #3399FF; } </style> </head> <body> <h1>Apache 2 Test Page<br><font size="-1"><strong>powered by</font> CentOS</strong></h1> <div class="content"> <div class="content-middle"> <p>This page is used to test the proper operation of the Apache HTTP server after it has been installed. If you can read this page it means that the Apache HTTP server installed at this site is working properly.</p> </div><hr /> <div class="content-columns"> <div class="content-column-left"> <h2>If you are a member of the general public:</h2> <p>The fact that you are seeing this page indicates that the website you just visited is either experiencing problems or is undergoing routine maintenance.</p> <p>If you would like to let the administrators of this website know that you've seen this page instead of the page you expected, you should send them e-mail. In general, mail sent to the name "webmaster" and directed to the website's domain should reach the appropriate person.</p> <p>For example, if you experienced problems while visiting www.example.com , you should send e-mail to "[email protected]".</p> </div> <div class="content-column-right"> <h2>If you are the website administrator:</h2> <p>You may now add content to the directory <tt>/var/www/html/</tt>. Note that until you do so, people visiting your website will see this page and not your content. To prevent this page from ever being used, follow the instructions in the file <tt>/etc/httpd/conf.d/welcome.conf</tt>.</p> <p>You are free to use the images below on Apache and CentOS Linux powered HTTP servers. Thanks for using Apache and CentOS!</p> <p><a href="http://httpd.apache.org/"><img src="/icons/apache_pb.gif" alt="[ Powered by Apache ]"/></a> <a href="http://www.centos.org/"><img src="/icons/poweredby.png" alt="[ Powered by CentOS Linux ]" width="88" height="31" /></a></p> </div> </div> </div> <div class="content"> <div class="content-middle"><h2>About CentOS:</h2><b>The Community ENTerprise Operating System</b> (CentOS) is an Enterprise-class Linux Distribution derived from sources freely provided to the public by a prominent North American Enterprise Linux vendor. CentOS conforms fully with the upstream vendors redistribution policy and aims to be 100% binary compatible. (CentOS mainly changes packages to remove upstream vendor branding and artwork.) The CentOS Project is the organization that builds CentOS.</p><p>For information on CentOS please visit the <a href="http://www.centos.org/">CentOS website</a>.</p><p><h2>Note:</h2><p>CentOS is an Operating System and it is used to power this website; however, the webserver is owned by the domain owner and not the CentOS Project. <b>If you have issues with the content of this site, contact the owner of the domain, not the CentOS project.</b><p>Unless this server is on the CentOS.org domain, the CentOS Project doesn't have anything to do with the content on this webserver or any e-mails that directed you to this site.</p><p>For example, if this website is www.example.com , you would find the owner of the example.com domain at the following WHOIS server:</p><p><a href="http://www.internic.net/whois.html">http://www.internic.net/whois.html</a></p> </div> </div></body></html> Curl -I result: #curl -I localhostHTTP/1.1 403 ForbiddenDate: Mon, 09 Dec 2013 17:19:37 GMTServer: Apache/2.2.15 (CentOS)Accept-Ranges: bytesContent-Length: 5039Connection: closeContent-Type: text/html; charset=UTF-8

by abrist » Mon Dec 09, 2013 12:58 pm

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Mechanismus zur Finanzierung gemeinsamer Militäroperationen (Athena)
Mechanismus zur Finanzierung gemeinsamer Militäroperationen (Athena)
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Athena wurde 2004 als Mechanismus zur Verwaltung der Finanzierung der gemeinsamen Kosten der Operationen der Europäischen Union mit militärischen oder verteidigungspolitischen Bezügen eingerichtet.

RECHTSAKT

Beschluss 2011/871/GASP des Rates vom 19. Dezember 2011 über einen Mechanismus zur Verwaltung der Finanzierung der gemeinsamen Kosten der Operationen der Europäischen Union mit militärischen oder verteidigungspolitischen Bezügen (Athena).

ZUSAMMENFASSUNG

Operationen mit militärischen oder verteidigungspolitischen Bezügen, die im Rahmen der Sicherheits- und Verteidigungspolitik (GSVP) geführt werden, können gemäß Artikel 41 des EUV nicht im Haushaltsplan der EU enthalten sein. Diese Operationen werden von beitragenden Staaten finanziert. Diese Richtlinie richtet einen Mechanismus zur Verwaltung der gemeinsamen Kosten dieser Operationen ein. Der Athena-Mechanismus hat keine Gewinnerzielungsabsicht und ist mit der erforderlichen Rechts- und Geschäftsfähigkeit ausgestattet, um unter anderem Verträge abzuschließen und vor Gericht aufzutreten.

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Because the single-unit recordings in cortex were collected without simultaneous forebrain EEG, we cannot compare the magnitude of neuronal silencing to the broader state of cortex prior to stimulation.

This study deals with an interesting issue, the role of central thalamic nuclei in controlling cortical activation. However, there are several problems with this paper. First, the authors seem to have a poor understanding of the effects that thalamic stimulation delivered at different frequencies has on the cortex. This has been studied previously but there is very little reflection of that knowledge here. I can think of a series of studies in the rat that investigated the cortical effects of frequency-dependent electrical stimulation in the VL/VA thalamic region (adjacent to the targeted CL/PC region) in rats. Those studies showed that stimulation in various thalamic nuclei evoke short-latency frequency-depend excitatory cortical responses that can augment (spreading significantly when stimulating in VL/VA) or depress (when stimulating in VPM/VPL). Importantly, at 10 Hz, stimulation always drives strong long-lasting feedforward inhibition, which hyperpolarizes cortical cells immediately after each short-latency excitatory response (e.g. see Fig. 1 in Castro-Alamancos and Connors, 1996b). This inhibition of cortical cells may explain the negative BOLD observed in S1 during 10 Hz stimulation (20 sec); under this stimulation regimen, cortical cells will be hyperpolarized most of the time.

We thank the reviewer for their critical feedback of our writing and data interpretation, and apologize for several key studies being omitted from our Introduction/Discussion that we now include. In particular, we now discuss feedforward inhibition and the possibility that it underlies the observed frequency-dependent silencing of sensory cortex. After careful consideration of existing literature and our own results, we conclude that feedforward thalamocortical inhibition is unlikely to explain the effects reported here. Several lines of evidence point to this conclusion. First, cortical IPSPs driven by feedforward inhibition typically depress after a few repeated stimuli (Cruikshank et al., 2012; Cruikshank et al., 2010). Second, high frequency activity evokes increased levels of interneuron-driven cortical inhibition relative to excitation, whereas low frequency activity does not (Galarreta and Hestrin, 1998). Third, white matter stimulation increases inhibitory synaptic activity in cortex during 40 Hz, but not 10 Hz, stimulation (Contreras and Llinas, 2001). The figure highlighted by the reviewer (Fig. 1 in Castro-Alamancos and Connors, 1996b) is informative in highlighting the frequency-dependent properties of thalamic stimulation, but suggests that 10 Hz stimulation still evokes cortical spikes with every stimulus. We did not observe this type of response, with the average firing rate in cortex being 3.6 ± 3.4 Hz ( n = 11 neurons, mean ± std) during the 20 s period of 10 Hz stimulation.

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