The Federal Bureau of Investigation’s Cyber Division Assistant Director revealed the agency is unaware of the location of Hunter Biden’s laptop and failed to assess whether or not the first son’s hard drive – which reveals countless business deals and personal relationships with America’s adversaries – contained information comprising America’s national security. The revelation came during a line of questioning from Congressman Matt Gaetz, who inquired with the Federal Bureau of Investigation’s (FBI) Bryan Vorndran for details about the laptop of President Joe Biden’s son. Unearthed emails, texts, and photos from replicas of the original hard drive have revealed Hunter Biden’s
President Joe Biden’s nominee to serve as Assistant Secretary of Defense for Manpower and Reserve Affairs previously served as the “Global Project Lead” at Pfizer and is one of the leading proponents of lesbian, gay, bisexual, and transgender representation in the U.S. military, The National Pulse can reveal. The nomination of Brenda “Sue” Fulton to the Pentagon comes amidst Pfizer’s continued efforts to secure Emergency Use Authorization (EUA) from the Food and Drug Administration (FDA) for its COVID-19 vaccine and boosters. Fulton, 63, was also recently blasted by members of the United States Senate for referring to right-wingers as “anti-everyone nutjobs
“Gender queer” books are now being targeted towards children – and are being found on school bookshelves – with U.S. school district committees allowing the comics to remain in school libraries. “Gender queer” is defined as “of, relating to, or being a person whose gender identity cannot be categorized as solely male or female,” according to Merriam-Webster dictionary. Despite the mature concepts it contains, the book “Gender Queer” by 32-year-old California-based author Maia Kobabe, who “uses e/em/eir pronouns,” has been distributed on the shelves of Ohio’s Hudson High School library. The book tells the story of a child through adolescence to
The post Graphic ‘Gender Queer’ Sex Books Marketed to Kids. appeared first on The National Pulse..
This post was originally featured on Saveur.
Thanks to the marvels of modern refrigeration and shipping, buying seafood has never been easier. Fillets, half sides, and steaks are readily available from most grocery store fishmongers these days. But the pleasure of nose-to-tail dining, and with it, a better understanding of what’s on our plates is unbeatable—not to mention more sustainable. Maybe you like to catch your own. Or maybe you like to pick up an extra-fresh catch from the docks. Either way, knowing how to clean a whole fish is a useful skill for any home cook.
Last month, while the SAVEUR team was in South Carolina for the Charleston Wine & Food Festival, I met up with James London, chef-owner of Chubby Fish, a dinner-only neighborhood restaurant spotlighting exclusively local seafood. London is an avid fisherman who is committed to serving responsibly caught fish. He’s also a generous teacher, and he invited me into his kitchen to demonstrate how he likes to fabricate the gorgeous whole fish he brings in from his purveyors. The species he was working with that morning was a grunt—a small, round, by-catch species identified by its bright orange mouth. The method he demonstrated will work well for round fresh- or saltwater fish of any size, including cod and salmon. Ready to take matters into your own hands? Here’s London’s step-by-step tutorial on how to clean a fish.
Set up over the sink and trim the fins
Cut down on clean-up by positioning a large wire rack directly over the sink; this will be your work surface for the first half of the process. (You can also work right in the sink if you don’t have a wire rack.), Place your fish on the rack, then use sharp kitchen shears to clip away all of the fins. Most round fish (think red snapper and branzino) have five fins (flatfish, like flounder and sole, have different anatomy.) The dorsal fins are located on the top of the fish, sometimes in two parts, or otherwise in one long fin. The anal fin is at the bottom, closer to the tail. Two pectoral fins can be found on either side, just behind the head; the pelvic fins are beneath the fish’s chin.
Scale the fish
An inexpensive scaler makes quick work of removing the fish’s tough outer layer. To begin, turn on a slow stream of cold running water; scaling under the stream directly into the sink prevents scales from flying everywhere as you work. They’ll get caught in the drain and you can discard them when you’re done. Then, hold the scaler in your dominant hand while you hold the fish with your non-dominant hand. Using gentle but firm pressure, run the textured side of the scaler against the side of the fish in long strokes, from tail to head. “The places where the scales are most difficult to remove are by the chin and at the base of the tail on the bottom,” London explains, so make sure to concentrate on those spots. Run your hands in both directions over the fish to feel for any remaining scales, then give it a good rinse.
Remove the guts
Starting at the bottom of the fish, near the tail, slide your shears into the belly and snip open from the tail to the chin. Tuck your fingers into the opening and pull out and discard the contents. Give the fish a good rinse inside and out to wash away any blood. Next, pry open the gills behind the eyes, and using your finger, pull out the u-shaped cartilage; this will remove any guts that remain in the fish. Rinse once more, and with the water running into the cavity, run your finger along the inside spine, washing away the bloodline.
Set up your fillet station
Pat the fish dry with paper towels, then transfer to a cutting board. A clean, dry work surface is mportant, not only for sanitation purposes, but also for safety—excess moisture can lead to slipping and sliding as you cut.
Kitchen shears and a sharp fillet knife are essential for the following steps. London loves the inexpensive Dexter knife, which can be used for breaking down a chicken or even deboning a leg of lamb. This model is easy to find, holds a sharp edge, and has a flexible blade. “All the professionals use it,” he tells me, “and you can just sharpen it on a steel,” making the Dexter a perfect choice for the home cook. London also loves a traditional Japanese-style blade called a deba, which is specifically designed for filleting; its one-sided bevel shaves close to the bones, resulting in an exceptionally clean cut.
Score the skin
Use the fingertips of your non-dominant hand to find the soft spot on top of the fish’s head, then, insert the tip of the knife gently. Hold the fish firmly in place, then run the tip of the knife down the spine, scoring the skin from the base of the head all the way down to the tail.
Slice away the fillet
Following the initial cut and using no more than an inch of the blade, make long strokes with your knife to gradually slice away the fillet, while your other hand lifts the fillet as you go. (By lifting the fillet, you expose the bones, so you can see and follow the natural shape of the fish.) Try to keep your knife as close to the bones as possible as you work your way down towards the belly to keep as much of the flesh intact as possible. If you can hear the knife click against the bones as you slice, it means you’re on the right track; if not, angle the knife downwards to bring the edge closer to the ribs.
Once you make it down the belly, the fillet should only still be attached at the tail and the head ends. Place the palm of your hand over the fish, holding the fillet in place, then slide the knife between the fillet and the ribs. Carefully glide the middle of the blade through to detach the meat at both the front and back of the fish, then set the fillet aside.
Remove the second fillet
Flip the fish over so the head is now pointed towards your non-dominant hand. Use the tip of the knife to cut behind the fins, then, starting at the belly, cut along the collar bone in a u-shape, towards both the spine and the soft spot of the head. Next, starting from the tail this time, use the tip of your knife to score the skin along the spine once again until you reach the head. Repeat the same long shallow strokes as before to slice the second fillet away from the ribs. “The fish will tell me where to go,” London explains, “it tells me if I’m getting in too far and where I need to steer my knife along the bones.” At this stage, the fillet will only be attached at the tail; while holding the fillet down with your palm, use the middle of the blade to cut away that piece. Now you will have two fillets and the carcass of the fish. Reserve the fillets to cook however you like; the bones can be reserved for fish fumet or stock which can be used in soups or paella, or as a poaching liquid.
Skin the fish
At this stage, you can cook your fillets as-is. However, if you want to remove the skin, keep going. Position one of the fillets skin-side-down, with the tail end pointing toward your non-dominant hand. Grip the knife in your dominant hand and make a shallow cut into the flesh just where it meets the skin. Grab the piece of released skin and, with your knife under the meat and parallel to the cutting board, wiggle the skin and knife as you work your way down the fillet, gently separating it from the skin. You can save the skin along with the bones for stock, or discard.
At this point, you can prepare the fllets right away, or otherwise wrap them in damp paper towels and transfer to the fridge for up to a day.
I love cooking, but squeezing in the time to prepare a meal from scratch can be hard. Cooking aside, the prep and cleaning work cut deeply into the time I should spend binge-watching content. Brava’s intelligent, app-connected countertop oven promises to free up time to let me cook while leaving enough hours in the day to watch any show in a single night. That promise, however, comes at a price.
Typically priced at $1,295, with the included accessories, the Brava oven—which is about the size of a microwave—costs as much as a full-fledged stove. To offset the cost a bit, Brava offers a payment plan of $45 a month. While you are spending more initially, I’d argue that you will end up spending less in the long term, especially if you usually eat out or get delivery. Based on delivery tips and restaurant markups on deliveries, the monthly cost pays for itself.
Before you start using the smart oven, they offer a live video tutorial with a Brava employee that walks you through the process. Here they explain how to use the oven and answer any questions you might have. I found this super helpful and appreciated the starter recipe recommendations. Brava also has a Facebook group for users to share tips and recipes. Getting to know your Brava is necessary since it works inherently differently than your regular oven.
Cooking with the Brava oven
The Brava can cook food in 10 ways, including functions to bake, sear, air fry, dehydrate, and broil. It uses what they refer to as Pure Light Cooking, which is a combination of visible and infrared light that can go from zero to 500 degrees Fahrenheit in a fraction of a second. Unlike conventional ovens, even though the Brava reaches super-hot temperatures internally, the exterior of the machine remains cool to the touch.
When you’re cooking with the Brava oven, food placement is crucial. Stick a slab of butter on the opposite end of the cooking tray and it won’t melt. If you place your chicken where the potatoes are supposed to be neither food will cook properly. The lamps act like spotlights on the food and focus their energy on specific sections without heating the surrounding areas.
The smart oven comes equipped with three bulbs on top and three on the bottom. This splits the oven into three cooking zones. The including cooking accessories—egg tray, flat tray, and glass tray—are divided and labeled into three sections, so you’ll always know where to put the ingredients. This arrangement lends itself to typical meals that include a protein, a vegetable, and starch. This helps with timing. You don’t need to worry about alarms set for cook times going off in the middle of your marathon binge. Also, since heat hits food from the top and bottom simultaneously, you don’t have to flip or stir the ingredients. The oven also doesn’t need to preheat. This is a huge time saver, especially when compared to frozen foods that can take a third the amount of time as a conventional oven.
Pure Light Cooking also makes it possible for the Brava to switch between cooking functions easily and without any more work for the user. Various light frequencies can pierce food at different depths. This means you can cook the inside of the steak and automatically switch to a high-intensity sear to finish it off. Unlike a convection or conduction oven, Brava’s lights can be easily focused and adjusted. This means the Brava oven can go from searing to baking without needing to transfer ingredients from one appliance to another.
The smart oven uses a five-inch touchscreen located on top to choose recipes and customize settings. You can find the included 500 smart cook recipes developed by Brava chefs here or on the companion smartphone app. Within each of these smart cook recipes, there are pro tips on how to prepare the meals. Every Tuesday, seven to 10 new recipes show up, and both old recipes and new ones are touched up. While your food is cooking, two cameras inside the oven let you watch the cook either on your smartphone app or via the touchscreen on the machine. Once you’re finished cooking, the machine has a black rubber surface to place cooked meals.
What did I make with the Brava oven?
First I went for fried eggs. I wanted to start with something that isn’t a pain to make, but a lot of people screw them up. I chose how many I was cooking, cracked the eggs into the egg dish accessory, choose the desired hardness level, and then fine-tuned additional cooking time for further customization (I recommend decreasing the time, but it also depends on the size of your eggs). After pushing through all the options on the touchscreen, it instructs you to press the glowing green button. The video stream pops up on the main screen so you can watch the progress. From there, you can see the heating elements and lights changing frequency to follow that specific fried egg cooking program.
You can scramble or fry eggs in a similar amount of time, I preferred this method because of the easy cleanup. The eggs easily slid out of the egg dish accessory and any residue was simple to wash off. You don’t need to use oil and there are no pans to scrub. The final product resulted in eggs with browning around the side as you’d get from a pan. After finishing, it gives you the option to check food or add additional time. You are able to fit two trays at a time in the machine, so this frees you up to toast bread and make eggs simultaneously.
Next, I moved on to S’mores since it was lunchtime so desserts are allowed and I already had those ingredients in my house. This was the dish I was most excited to try since I’m always craving sweets and I was curious how the machine would handle three layers of ingredients. I expected it to make a mess.
Like with the eggs, you choose how many you are making and the Brava oven instructs you where to place them on the glass cooking sheet. In about 3 minutes, perfectly browned marshmallows, toasted graham crackers, and melty chocolate came out looking almost exactly like I put them in. It wasn’t until I bit into the s’more that all the ingredients blended together. The chocolate, which appeared to maintain its shape, collapsed into the perfect (messy) landslide.
I also experimented with various meats. When cooking meat, you’ll need to use the included temperature thermometer. With proteins of all shapes, heights, and sizes, this helps you cook your food to the correct temperature without risking eating undercooked meat. Another interesting note—which helps save time—is that all the smart cooking programs in the oven are designed to start from right out of the fridge. Instead of leaving meat out on the counter to thaw or reach room temperature, you lightly season the meat with salt and pepper, insert the thermometer, and toss the meat on the tray. The Brava cooks steaks with a surprisingly nice sear on top, chickens that are tender and juicy, and vegetables with a crisp.
I enjoyed using the Brava oven simply because it’s a cooking tool, not a Keurig for food. You have the ability to customize your cooks, making it a machine for experimentation. If you enjoy the hands-off approach, you can also just use the presets. This makes it a machine for all cooking styles. Brava gives you time back and feels like an assistant or sous-chef more than an appliance that can help you live a more efficient culinary lifestyle. The accessories—chef’s pan, metal tray, glass tray, and egg tray—are also easy to clean and are non-stick, so cleanup is quick and doesn’t feel like a chore. The oven also has a 100-day return policy, so if it’s not working for your lifestyle, you can always ship it back.
The post A countertop oven may seem superfluous, but this one changed my cooking and eating habits appeared first on Popular Science.
To try to learn more, scientists from University of Cambridge, University College London, and University of Oxford sought to characterize this multifaceted relationship between social media use and well-being by surveying thousands of teens and adults on their habits and feelings. Their findings are described in a new study in the journal Nature Communications this week.
They found that teens, when compared to older participants, tended to have more negative relationships with social media. But within the teen population, the age and gender of the user could also influence how great that effect was.
From the data the team analyzed, girls between the ages of 11 to 13 and boys between the ages of 14 and 15 seemed to be particularly sensitive to the negative effects of social media use. What’s more, they found that increased social media use was correlated with a big dip in life satisfaction for both the girl and boy cohorts at around 19 years old.
“The link between social media use and mental wellbeing is clearly very complex,” Amy Orben, the lead author on the study, said via the Oxford Internet Institute Twitter account. “Changes within our bodies, such as brain development and puberty, and in our social circumstances appear to make us vulnerable at particular times of our lives.”
The main dataset the researchers derived their analysis from was the UK Understanding Society household panel survey. It asked over 70,000 participants from 10 to 80 years old how much they used social networking or messaging sites like Facebook, Twitter, and WhatsApp on an average day, and how satisfied they were with their life at that time. The survey asked them to first rate their life as a whole, and then rate how they felt about their work, appearance, family, friends, and life at school.
Teens, or younger adolescents, experienced the most dramatic negative effects associated with social media, although the relationship between social media use and life satisfaction fluctuates across age groups in a nonlinear fashion (for example, high social media use was connected to lower life satisfaction in males aged 26–29 years than males aged 22–25 years).
While for younger teens, life satisfaction generally declined with greater social media use, in older adolescents (aged 16 to 21), researchers observed a “Goldilocks” pattern between social media use and life satisfaction. Specifically, they found that participants who reported either no or very high social media use (more than 7 hours) put in lower life satisfaction ratings than participants who said they used around one hour or so of social media a day.
“The recent adoption of social media has fundamentally transformed how humans spend their time, portray themselves and communicate,” the researchers wrote in their paper. “Most adolescents go through major sociocultural changes and life events such as moves from school to university or work…It is therefore plausible that these processes heighten adolescents’ sensitivity to the interactive, communicative, and self-portraying nature of social media, a technology they use more extensively than other age groups.”
The team notes from their population-level survey-based study, they cannot confidently determine whether the correlation they saw implies that social media use negatively causes poor wellbeing, or that decreased life satisfaction leads to an increase in social media use. However, every attempt to understand the details of this relationship can inch them closer to an answer.
“Currently the amount of time young people spend on social media is a ‘black box’ to scientists and parents alike,” Andrew K. Przybylski, a co-author and researcher at the University of Oxford, also said in a Twitter statement. “To improve our science we need better data and to improve parenting around tech we need to start a new conversation.”
The post Social media drama can hit teens hard at different ages appeared first on Popular Science.
Republican Idaho Governor Brad Little has vetoed legislation that would have placed a one-year moratorium on businesses requiring COVID-19 vaccinations for employment.
The bill, known as the Coronavirus Pause Act, was intended to prevent unvaccinated individuals from being “treated differently or discriminated against.”
Governor Little claimed that he was vetoing the bill to protect private businesses from government overreach.
“I am vetoing this legislation because I am a lifelong advocate of limited government, and Senate Bill 1381 significantly expands government overreach into the private sector,” Little wrote in the letter announcing the veto. “I have been consistent in stating my belief that businesses should be left to make decisions about the management of their operations and employees with limited interference from government.”
Owners of businesses that violated the legislation would have faced a misdemeanor punishable by a fine of up to $1,000.
Businesses that receive Medicare or Medicaid funding, and existing contracts, would have been exempt.
Due to an emergency clause in the bill, it would have went into effect immediately upon being signed into law and expired one year after the state’s emergency declaration is scheduled to end.
The bill had passed mostly along party lines and did not have the numbers to override a veto.
“Lawmakers are set to reconvene on Thursday, when they’ll consider the governor’s action. The bill passed the House on March 18 on a 45-23 vote, which falls short of the two-thirds margin required to override a veto; it passed the Senate March 15 on a 24-11 vote, which is just over two-thirds,” the Idaho State Journal reports.