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Robots in factories often have interchangeable tools like paint sprayers and drills, surgical robots may be equipped with scalpels and other kinds of robots can be built with gripping claws or even hands for tasks like deliveries, packing, bomb diffusion and much more. Robots have a wide variety of use cases that make them the ideal technology for the future. Soon, we will see robots almost everywhere. The manufacturing industry is probably the oldest and most well-known user of robots.
These robots and co-bots bots that work alongside humans work to efficiently test and assemble products, like cars and industrial equipment. Shipping, handling and quality control robots are becoming a must-have for most retailers and logistics companies.
Because we now expect our packages to arrive at blazing speeds, logistics companies employ robots in warehouses, and even on the road, to help maximize time efficiency. Right now, there are robots taking your items off the shelves, transporting them across the warehouse floor and packaging them.
Robots can be seen all over our homes, helping with chores, reminding us of our schedules and even entertaining our kids. The most well-known example of home robots is the autonomous vacuum cleaner Roomba. Additionally, robots have now evolved to do everything from autonomously mowing grass to cleaning pools. Is there anything more science fiction-like than autonomous vehicles? These self-driving cars are no longer just imagination.
A combination of data science and robotics, self-driving vehicles are taking the world by storm. Companies like Tesla, Ford, Waymo, Volkswagen and BMW are all working on the next wave of travel that will let us sit back, relax and enjoy the ride. Robots have made enormous strides in the healthcare industry.
These mechanical marvels have use in just about every aspect of healthcare, from robot-assisted surgeries to bots that help humans recover from injury in physical therapy. Robotics has drastically changed since the time of the Greeks, Romans and Egyptians, but its history is vast. Publicly traded companies in the defense, consumer and healthcare sectors are going all-in on robots.
What Is Robotics? What Are Robots? Robotics Technology. Robotics Overview. Image: shutterstock What Is Robotics? What Is a Robot? A robot is a programmable machine that can complete a task, while the term robotics describes the field of study focused on developing robots and automation. Each robot has a different level of autonomy.
These levels range from human-controlled bots that carry out tasks to fully-autonomous bots that perform tasks without any external influences. Types of Robotics. Types of Robotics Mechanical bots come in all shapes and sizes to efficiently carry out the task for which they are designed.
Pre-Programmed Robots Pre-programmed robots operate in a controlled environment where they do simple, monotonous tasks. Humanoid Robots Humanoid robots are robots that look like or mimic human behavior. Types of Bots Chatbots: carry out simple conversations, often in a customer service setting. Spam Bots: collect email addresses and send spam mail. Download Bots: download software and apps automatically. Search Engine Crawler Bots: scan websites and make them visible on search engines.
Monitoring Bots: report on website speed and status. How Do Robots Work? How Do Robots Function? Independent Robots Independent robots are capable of functioning completely autonomously and independent of human operator control. Dependent Robots Dependent robots are non-autonomous robots that interact with humans to enhance and supplement their already existing actions. What are the main components of a robot?
Sensors: a component that provides electrical signals to allow a robot to interact with the world. Power Supply: the battery that supplies power to a robot. End Effectors: the exterior features of a robot that allow it to complete a task. Examples of Robotics. Image: Shutterstock Uses of Robots Robots have a wide variety of use cases that make them the ideal technology for the future. Applications of Robotics Conservation: fighting forest fires.
Manufacturing: working in factories, finding and carrying items in warehouses. Companionship: providing company to elderly individuals. Healthcare: assisting in surgical procedures. Delivery: completing food delivery and last-mile fulfillment.
Household: vacuuming and mowing the grass. Rescue: undertaking search-and-rescue missions after natural disasters. Military Operations: detecting landmines in war zones. The History of Robotics. Called the Flute Player, the mechanical device plays 12 songs. The book speaks on the concept of communications and control in electronic, mechanical and biological systems.
The robots move objects, find a source of light and find their way back to a charging station. The American recipe for lasagna is proof of this, as mostly it is derived from the Neapolitan version of the dish with large amounts of meat and cheese. New York-style hot dogs came about with German-speaking emigrants from Austria and Germany, particularly with the frankfurter sausage and the smaller wiener sausage ; Jews would also contribute here by introducing the kosher version of these sausages, made of beef rather than pork.
Hot dogs are a typical street food sold year round in all but the most inclement weather from thousands of pushcarts. As with all other stadiums in Major League Baseball they are an essential for New York Yankees and the New York Mets games though it is the local style of preparation that predominates without exception.
Hot dogs are also the focus of a televised eating contest on the Fourth of July in Coney Island ,  at Nathan’s Famous , one of the earliest hot dog stands opened in the United States in by Nathan Handwerker. Handwerker was a Jewish man who emigrated from what is now Ukraine in and whose influence is felt today around the world. Coney Island is most famous for being a traditional boardwalk amusement park and the site of the world’s first rollercoaster, a precursor of modern theme parks.
Hot dogs are a staple of amusement parks years later. A summertime treat, Italian ice , began its life as a sweeter adaptation of the Sicilian granita that was strictly lemon-flavored and brought to New York and Philadelphia. Its Hispanic counterpart, piragua , is a common shaved-ice treat brought to New York by Puerto Ricans in the s. Unlike the original dish which included flavors like tamarind, mango, coconut, piragua is evolving to include flavors like grape and cherry, fruits which are impossible to grow in the tropical Puerto Rican climate and get exported back to the island from New York.
Taylor Ham , a meat delicacy of New Jersey , first appeared around the time of the Civil War and today is often served for breakfast with eggs and cheese on a kaiser roll , a variant of a roll brought to the area by Austrians in the second half of the 19th century, now commonly used for sandwiches at lunchtime, often topped with poppyseeds.
Other dishes came about during the early 20th century and have much to do with delicatessen fare, set up largely by Jewish immigrants from Eastern Europe who came to America incredibly poor, often illiterate in any other language but Yiddish , and often banished from mainstream society in their place of origin for centuries. Most often they were completely unable to partake in the outdoor food markets that the general population utilized as most of the food for sale was not kosher.
The influence of European Jewry before their destruction in the Holocaust on modern mid-Atlantic cooking remains strong and reinforced by their many descendants in the region.
American-style pickles , now a common addition to hamburgers and sandwiches, were brought by Polish Jews,  and Austro-Hungarian Jews brought a recipe for almond horns that now is a common regional cookie, diverting from the original recipe in dipping the ends in dark chocolate. New York-style cheesecake has copious amounts of cream and eggs because animal rennet is not kosher and so could not be sold to a large number of the deli’s clientele. New York inherited its bagels and bialys from Jews, as well as Challah bread.
Pastrami first entered the country via Romanian Jews, and is a feature of many sandwiches, often eaten on marble rye, a bread that was born in [ clarification needed ] the mid-Atlantic. Whitefish salad , lox , and matzoh ball soup are now standard fare made to order at local diners and delicatessens, but started their life as foods that made up a strict dietary code.
Rugelach cookies and hamentashen are sweet staples still sold to the general public, but came to New York over a century ago with Ashkenazi Jews along with Jewish rye. Many of their dishes passed into the mainstream enough that they became standard fare in diners by the end of the 20th century, a type of restaurant that is now the most common in the region, and the subject matter of the artist Edward Hopper.
In the past this sort of establishment was the haven of the short-order cook grilling or frying simple foods for the working man. Today typical service includes staples from this large region like beef on weck , Manhattan clam chowder , the club sandwich , Buffalo wings , Philadelphia cheesesteak , the black and white cookie , shoofly pie , snapper soup , Smith Island cake , blackout cake , grape pie , milkshakes , and the egg cream , a vanilla or chocolate fountain drink with a frothy top and fizzy taste.
Midwestern cuisine today is a very eclectic and odd mix and match of foodways, covering everything from Kansas City-style barbecue to the Chicago-style hot dog , though many of its classics are very simple, hearty fare. This region was mostly untouched by European and American settlers until after the American Civil War , and excepting Missouri and the heavily forested states near the Great Lakes, was mainly populated by nomadic tribes like the Sioux , Osage , Arapaho , and Cheyenne.
As with most other American Indians tribes, these tribes consumed the Three Sisters of beans, maize, and squash, but also for thousands of years followed the herds of bison , hunting them on foot and later on horseback, typically using bow and arrow. There are buffalo jumps dating back nearly 10, years and several photographs and written accounts of trappers and homesteaders attesting to their dependence on the buffalo and to a lesser degree elk.
After nearly wiping out elk and bison, this region has taken to raising bison alongside cattle for their meat and at an enormous profit, making them into burgers and steaks.
This region today comprises the states near the Great Lakes and also the Great Plains ; much of it is prairie with a very flat terrain where the blue sky meets a neverending horizon. Winters are bitterly cold, windy, and wet.
Often that means harsh blizzards especially near the Great Lakes where Arctic winds blow off of Canada, where ice on rivers and lakes freezes thick enough for ice hockey , and for ice fishing for pike , walleye and panfish to be ubiquitous.
In Minnesota , Wisconsin , and Michigan , they often become part of the local fish fry. Population density is extremely low away from the Great Lakes and small towns dominated by enormous farms are the rule, larger cities being the exception.
Detroit , Cleveland , St. Paul dominate the landscape in wealth and size, owing to their ties with manufacturing, finance, transportation, and meatpacking. Smaller places like Omaha , Tulsa , and Kansas City are the local capitals, but the king is Chicago , third-largest city in the country, on the shores of Lake Michigan. Non-American Indian settlement began in Illinois , Minnesota , Wisconsin , Ohio , Indiana , and Michigan earlier than anywhere else in the region, and thus the food available here ranges from the sublime to the bizarre.
As with all of the Midwest, the primary meats here are beef and poultry, since the Midwest has been raising turkeys , chickens , and geese for over years.
Chickens have been common for so long that the Midwest has several native breeds that are prized for both backyard farming and for farmer’s markets, such as the Buckeye and Wyandotte.
One, Billina, appears as a character in the second book of the Oz series by L. Frank Baum. Favorite fruits of the region include some native plants inherited from Native American tribes like the pawpaw , and American persimmons are also highly favored. As in the American South, pawpaws are the region’s largest native fruit, about the size of a mango, often found growing wild come September; they are made into preserves and cakes and command quite a price at farmer’s markets in Chicago.
Other crops inherited from the Native Americans include wild rice , which grows on the banks of lakes and is a local favorite for fancy meals and today often used in stuffing for Thanksgiving. Typical fruits of the region are cold-weather crops. Once it was thought that its winters were too harsh for apples, but a breeder in Minnesota produced the Wealthy apple and it became the third-most productive region for apple growing in the land, with local varieties comprising Wolf River , Enterprise, Melrose , Paula Red , Rome Beauty , Honeycrisp , and the Red Delicious.
Cherries are important to Michigan and Wisconsin grows many cranberries , a legacy of earlyth-century emigration of New England farmers. Crabapple jelly is a favorite condiment of the region. The influence of German, Scandinavian, and Slavic peoples on the northern portion of the region is very strong; many emigrated to Wisconsin, Minnesota, Michigan, Ohio, and Illinois in the 19th century to take advantage of jobs in the meatpacking business as well as being homesteaders and tradesmen.
Bratwurst is a very common sausage eaten at tailgate parties for the Green Bay Packers , Chicago Bears , or Detroit Lions , often served boiled in lager beer with sauerkraut , different than many of the recipes currently found in Germany.
Polish sausage, in particular a locally invented type of kielbasa , is essential for sporting events in Chicago: Chicago today has approximately , Polish speakers and has had a similar population for over years. When Poles came to Chicago and surrounding cities from Europe, they brought with them long ropes of kielbasa, cabbage rolls, and pierogis. Poles that left Poland after the fall of the Berlin Wall and descendants of earlier immigrants still make them, and they remain common in local diners and delis.
Today alongside the pierogi, the sausage is served on a long roll with mustard like a hot dog or as a Maxwell Street Polish , a sandwich with caramelized onions. In Cleveland, the same sausage is served in the form of the Polish boy , a sandwich made of french fries, spicy barbecue sauce, and coleslaw. Unlike cities in the East where the hot dog alone is traditional, fans of the Cleveland Indians , Detroit Tigers , Chicago Cubs , and Milwaukee Brewers favor two or three different kinds of sausage sold in the pushcarts outside the stadium.
The hot dogs themselves tend to follow the Chicago style , loaded with mustard, and pickled vegetables. In Cincinnati, where the Cincinnati Reds play, there is a competitor in Cincinnati chili. Invented by Macedonian immigrants, it includes spaghetti as its base, chili with a Mediterranean-inspired spice mix, and cheddar cheese; the chili itself is often a topping for local hot dogs at games.
In the Midwest and especially Minnesota,  the tradition of the church potluck is a gathering where local foods reign, and has been since the era of the frontier; pioneers often needed to pool resources to have a celebration in the 19th century and that simply never changed. Nowhere is this more clear than with the hotdish , a type of casserole believed to have derived from a Norwegian recipe, it is usually topped with potatoes or tater tots.
Next to that is the booyah , a thick soup made of meat, vegetables, and seasonings that is meant to simmer on the stove for up to two days. Lefse , traditionally a Scandinavian flatbread, has been handed down to descendants for over a hundred years and is common on the table. Behind that is venison , a popular meat around the Great Lakes and often eaten as steaks, sandwiches, and crown roasts for special events. Last on the table are the dessert bars and brownies , created originally in in Chicago, now a global food and international favorite.
Further South, barbecue has its own style in places in Kansas and St. Louis different from the South and American West. Kansas City and St. Louis were and are important hubs for the railroad that connected the plains with the Great Lakes and cities farther east, like Philadelphia.
At the turn of the 19th century, the St. Louis area, Omaha, and Kansas City had huge stockyards, waystations for cattle and pigs on their way East to the cities of the coast and North to the Great Lakes. Louis-style barbecue favors a heavy emphasis on a sticky sweet barbecue sauce.
Its standbys include the pork steak , a cut taken from the shoulder of the pig, grilled then slowly stewed in a pan over charcoal; crispy snoots, a cut from the cheek and nose of the pig that is fried up like cracklins and eaten dipped in sauce; pork spare ribs ; and a mix of either beer-boiled bratwurst or grilled Italian sausage, flavored with fennel.
Dessert is usually something like gooey butter cake , invented in the city in the s. Kansas City-style barbecue uses several different kinds of meat, more than most styles of American barbecue—turkey, mutton, pork, and beef to name a few—but is distinct from St. Louis in that the barbecue sauce adds molasses in with the tomato-based recipe and typically has a more tart taste.
Traditionally, Kansas City uses a low-and-slow method of smoking the meat in addition to just stewing it in the sauce. It also favors using hickory wood for smoking and continual watering or layering of the sauce while cooking to form a glaze; with burnt ends this step is necessary to create the “bark” or charred outer layer of the brisket. When referring to the American South as a region, typically it should indicate Southern Maryland and the states that were once part of the Old Confederacy , with the dividing line between the East and West jackknifing about miles west of Dallas, Texas , and mostly south of the old Mason—Dixon line.
The Florida Panhandle is usually considered part of the South, but the Florida peninsula especially its lower half is not. These states are much more closely tied to each other and have been part of U. This section of the country has some of the oldest known U. Native American influences are still quite visible in the use of cornmeal as an essential staple  and found in the Southern predilection for hunting wild game, in particular wild turkey , deer , woodcock , and various kinds of waterfowl ; for example, coastal North Carolina is a place where hunters will seek tundra swan as a part of Christmas dinner; the original English and Scottish settlers would have rejoiced at this revelation owing to the fact that such was banned among the commoner class in what is now the United Kingdom, and naturally, their descendants have not forgotten.
Native Americans also consumed turtles and catfish, specifically the snapping turtle , the alligator snapping turtle , and blue catfish.
Catfish are often caught with one’s bare hands , gutted, breaded, and fried to make a Southern variation on English fish and chips and turtles are turned into stews and soups. Native American tribes of the region such as the Cherokee or Choctaw often cultivated or gathered local plants like pawpaw , maypop and several sorts of squashes and corn as food.
Maize is to this day found in dishes for breakfast, lunch and dinner in the form of grits , hoecakes , baked cornbread , and spoonbread , and nuts like the hickory , black walnut and pecan are commonly included in desserts and pastries as varied as mince pies , pecan pie , pecan rolls and honey buns both are types of sticky bun , and quick breads , which were themselves invented in the South during the American Civil War.
Peaches have been grown in this region since the 17th century and are a staple crop as well as a favorite fruit, with peach cobbler being a signature dessert.
European influence began soon after the settlement of Jamestown in and the earliest recipes emerged by the end of the 17th century. Specific influences from Europe were quite varied, and they remain traditional and essential to the modern cookery overall. German speakers often settled in the Piedmont on small farms from the coast, and invented an American delicacy that is now nationally beloved, apple butter , based on their recipe for apfelkraut , and later they introduced red cabbage and rye.
From the British Isles, an enormous amount of influence was bestowed upon the South, specifically foodways from 17th- and 18th-century Ulster , the borderlands between England and Scotland, the Scottish Highlands , portions of Wales , the West Midlands , the West Country , Black Country and Southern England. Often ships’ manifests show their belongings nearly always included cookpots or bakestones and seed stock for plants like peaches , plums , and apples to grow orchards which they planted in their hundreds.
Each group brought foods and ideas from their respective regions. In time they came up with a method for distilling a corn mash with added sugar and aging in charred barrels made of select hardwoods, which created a whiskey with a high proof. This gave birth to American whiskey and Kentucky bourbon , and its cousins moonshine and Everclear. Closer to the coast, 18th-century recipes for English trifle turned into tipsy cakes , replacing the sherry with whiskey and their recipe for pound cake , brought to the South around the same time, still works with American baking units: 1 pound sugar, one pound eggs, one pound butter, one pound flour.
For most Southerners in the antebellum period , corn and pork were staples of the diet. Country ham is often served for breakfast and cured with salt or sugar and hickory-smoked. Accompanying many meals is the southern style fluffy biscuit , where the leavening agent is baking soda and often includes buttermilk , and for breakfast they often accompany country ham , grits , and scrambled eggs.
Desserts in the South tend to be quite rich and very much a legacy of entertaining to impress guests, since a Southern housewife was and to a degree still is expected to show her hospitality by laying out as impressive a banquet as she is able to manage. Desserts are vast and encompass Lane cake , sweet potato pie , peach cobbler , pecan pie , hummingbird cake , Jefferson Davis pie , peanut brittle , coconut cake , apple fritters , peanut cookies, Moravian spice cookies , chess pie , doberge cake , Lady Baltimore cake , bourbon balls , and caramel cake.
American-style sponge cakes tend to be the rule rather than the exception as is American buttercream , a place where Southern baking intersects with the rest of the United States. Nuts like pecan and hickory tend to be revered as garnishes for these desserts, and they make their way into local bakeries as fillings for chocolates.
In Louisiana, cooking methods have more in common with rustic French cuisines of the 17th and 18th century than anything ever found at the French court in Versailles or the bistros of 19th- and 20th-century Paris; this is especially true of Cajun cuisine.
Cajun French is more closely related to dialects spoken in Northern Maine , New Brunswick , and to a lesser degree Haiti than anything spoken in modern France, and likewise their terminology, methodology, and culture concerning food is much more closely related to the styles of these former French colonies even today.
Unlike other areas of the South, Cajuns were and still are largely Catholics and thus much of what they eat is seasonal; for example pork is an important component of the Cajun boucherie a large community event where the hog is butchered, prepared with a fiery spice mix, and eaten snout to tail but it is never consumed in the five weeks of Lent, when such would be forbidden.
Cajun cuisine tends to focus on what is locally available, historically because Cajuns were often poor, illiterate, independent farmers and not plantation owners but today it is because such is deeply imbedded in local culture.
Boudin is a type of sausage found only in this area of the country, and it is often by far more spicy than anything found in France or Belgium.
Chaudin is unique to the area, and the method of cooking is comparable to the Scottish dish haggis: the stuffing includes onions, rice, bell peppers, spices, and pork sewn up in the stomach of a pig, and served in slices piping hot. Crayfish are a staple of the Cajun grandmother’s cookpot, as they are abundant in the bayous of Southern Louisiana and a main source of livelihood, as are blue crabs , shrimp , corn on the cob , and red potatoes, since these are the basic ingredients of the Louisiana crawfish boil.
New Orleans has been the capital of Creole culture since before Louisiana was a state. This culture is that of the colonial French and Spanish that evolved in the city of New Orleans, which was and still is quite distinct from the rural culture of Cajuns and dovetails with what would have been eaten in antebellum Louisiana plantation culture long ago. Cooking to impress and show one’s wealth was a staple of Creole culture, which often mixed French, Spanish, Italian, German, African, Caribbean and Native American cooking methods, producing rich dishes like oysters bienville , pompano en papillote , and even the muffaletta sandwich.
However, Louisiana Creole cuisine tends to diverge from the original ideas brought to the region in ingredients: profiteroles , for example, use a near identical choux pastry to that which is found in modern Paris but often use vanilla or chocolate ice cream rather than custard as the filling, pralines nearly always use pecan and not almonds, and bananas foster came about when New Orleans was a key port for the import of bananas from the Caribbean Sea.
Gumbos tend to be thickened with okra , or the leaves of the sassafrass tree. Andouille is often used, but not the andouille currently known in France, since French andouille uses tripe whereas Louisiana andouille is made from a Boston butt , usually inflected with pepper flakes, and smoked for hours over pecan wood.
Other ingredients that are native to Louisiana and not found in the cuisine of modern France would include rice, which has been a staple of both Creole and Cajun cooking for generations, and sugarcane , which has been grown in Louisiana since the early s. Ground cayenne pepper is a key spice of the region, as is the meat of the American alligator , something settlers learned from the Choctaws and Houma. The maypop plant has been a favorite of Southerners for years; it gives its name to the Ocoee River in Tennessee, a legacy of the Cherokees, and in Southern Louisiana it is known as liane de grenade , indicating its consumption by Cajuns.
It is a close relative of the commercial passionfruit , similar in size, and is a common plant growing in gardens all over the South as a source of fresh summertime fruit. West African influences came with slaves from Ghana , Benin , Mali , Congo , Angola , Sierra Leone , Nigeria , and other portions of the Gold Coast , and the mark Africans and their descendants, the African Americans , have made on Southern food is strong today and an essential addition to the Southern table.
Crops like okra , sorghum , sesame seeds , eggplant , and many different kinds of melons were brought with them from West Africa along with the incredibly important introduction of rice to the Carolinas and later to Texas and Louisiana , whence it became a staple grain of that region and still remains a staple in those areas today, found in dishes like Hoppin John , purloo, and Charleston red rice.
Like the poorer indentured servants that came to the South, slaves often got the leftovers of what was slaughtered for the consumption of the master of the plantation and so many recipes had to be adapted for offal, like pig’s ears and fatback  though other methods encouraged low and slow methods of cooking to tenderize the tougher cuts of meat, like braising, smoking, and pit roasting, the last of which was a method known to West Africans in the preparation of roasting goat.
Peanut soup is one of the oldest known recipes brought to Virginia by Africans and over time, through their descendants, it has become creamier and milder tasting than the original.
Certain portions of the South often have their own distinct subtypes of cuisine owing to local history and landscape. Floridian cuisine, for example, has a distinct way of cooking that includes different ingredients, especially south of Tampa and Orlando. Spain had control of the state until the early 19th century and used the southern tip as an outpost to guard the Spanish Main beginning in the s, but Florida kept and still maintains ties with the Caribbean Sea , including the Bahamas Haiti , Cuba , Puerto Rico , the Dominican Republic , and Jamaica.
South of Tampa, there are and have been for a long time many speakers of Caribbean Spanish , Haitian French , Jamaican Patois , and Haitian Creole and each Caribbean culture has a strong hold on cooking methods and spices in Florida.
In turn, each mixes and matches with the foodways of the Seminole tribe and Anglophone settlers. Thus, for almost years, Floridian cooking has had a more tropical flavor than any other Southern state.
Allspice , a spice originally from Jamaica , is an ingredient found in spice mixes in summer barbecues along with ginger , garlic , scotch bonnet peppers , sea salt, and nutmeg; in Floridian cooking this is often a variant of Jamaican jerk spice.
Coconuts are grown in the areas surrounding Miami and are shipped in daily through its port for consumption of the milk, meat, and water of the coconut. The first of these is a tiny miniature banana only about inches 10—13 cm in length and it is sweet. The second has a red peel and an apple-like aftertaste, and the third and fourth are used as a starch on nearly every Caribbean island as a side dish, baked or fried: all of the above are a staple of Florida outdoor markets when in season and all have been grown in the Caribbean for almost years.
Mangoes are grown as a backyard plant in Southern Florida and otherwise are a favorite treat coming in many different shapes in sizes from Nam Doc Mai , brought to Florida after the Vietnam War, to Madame Francis , a mango from Haiti. Sweetsop and soursop are popular around Miami, but nearly unheard of in other areas of the South. Citrus is a major crop of Florida, and features at many breakfast tables and many markets, with the height of the season near the first week of January.
Hamlin oranges are the main cultivar planted, and from this crop the rest of the United States and to a lesser extent Europe gets orange juice. Other plantings would include grapefruits , tangerines , clementine oranges , limes , and even a few more rare ones, like cara cara navels , tangelos , and the Jamaican Ugli fruit.
Tomatoes , bell peppers , habanero peppers , and figs, especially taken from the Florida strangler fig , complete the produce menu. Blue crab , conch , Florida stone crab , red drum , dorado , and marlins tend to be local favorite ingredients.
Dairy is available in this region, but it is less emphasized due to the year round warmth. Traditional key lime pie , a dessert from the islands off the coast of Miami, is made with condensed milk to form the custard with the eye wateringly tart limes native to the Florida Keys in part because milk would spoil in an age before refrigeration.
Pork in this region tends to be roasted in methods similar to those found in Puerto Rico and Cuba, owing to mass emigration from those countries in the 20th century, especially in the counties surrounding Miami.
Orange blossom honey is a specialty of the state, and is widely available in farmer’s markets. Ptarmigan , grouse , crow , blackbirds, dove, duck and other game fowl are consumed in the United States.
In the American state of Arkansas , beaver tail stew is consumed in Cotton town. Cooking in the American West gets its influence from Native American and Hispanophone cultures, as well as later settlers that came in the 19th century: Texas, for example, has some influence from Germany in its choice of barbecue by using sausages. Another instance can be found in the Northwestern region, which encompasses Oregon , Washington , and Northern California. All of the aforementioned rely on local seafood and a few classics of their own.
Here, the terrain is mostly temperate rainforest on the coast mixed with pine forest as one approaches the Canada-US border inland. One of the core favorite foodstuffs is Pacific salmon , native to many of the larger rivers of the area and often smoked or grilled on cedar planks. In Alaska , wild game like ptarmigan and moose meat feature extensively since much of the state is wilderness. Fresh fish like steelhead trout , Pacific cod , Pacific halibut , and pollock are fished for extensively and feature on the menu of many restaurants, as do a plethora of fresh berries and vegetables, like Cameo apples from Washington state, the headquarters of the U.
Hazelnuts are grown extensively in this region and are a feature of baking, such as in chocolate hazelnut pie, an Oregon favorite,  and Almond Roca is a local candy. Like its counterpart on the opposite coast to the East, there is a grand variety of shellfish in this region. Geoducks are a native species of giant clam that have incredibly long necks; they are eaten by the bucketful and shipped to Asia for millions of dollars as they are believed to be an aphrodisiac.
Gaper clams are a favorite food, often grilled or steamed in a sauce. Native California abalone is protected as a food source, and a traditional foodway predating settlement by whites, today featuring heavily in the cooking of fine restaurants as well as in home cooking, in mirin-flavored soups the influence of Japanese cooking is strong in the region noodle dishes and on the barbecue.
Olympia oysters are served on the half shell as well as the Kumamoto oyster , introduced by Japanese immigrants and a staple at dinner as an appetizer. California mussels are a delicacy of the region, and have been a feature of the cooking for generations.
There is evidence that Native American tribes consumed them up and down the California coast for centuries.
Crabs are a delicacy, and included in this are Alaskan king crab , red crab , yellow crab , and Dungeness crab. Californian and Oregonian sportsmen pursue the last three extensively using hoop nets, and prepare them in a multitude of ways. Alaskan king crab, able to get up to 10 kg, is often served steamed for a whole table with lemon-butter sauce or put in chunks of salad with avocado, and native crabs are the base of dishes like the California roll , cioppino , a tomato-based fisherman’s stew, and Crab Louie , another kind of salad native to San Francisco.
Favorite grains are mainly wheat, and the region is known for sourdough bread. Today it is home of a large population of Native Americans , Hispanos , descendants of the American frontier , Asian Americans , and immigrants from Mexico and Latin America. California, New Mexico, and Texas continue to hold their unique identities which is reflected in their distinct regional cuisines, the multiple cuisines of California , New Mexican cuisine , Texan cuisine , and Tex-Mex. Spanish is a commonly spoken secondary language here; the state of New Mexico has its own distinct dialect.
With the exception of Southern California, the signature meat is beef , since this is one of the two regions in which cowboys lived and modern cattle ranchers still eke out their living today. These cuts of meat are different from the related Mexican cuisine over the border in that certain kind of offal, like lengua tongue cabeza head and tripas tripe are considered less desirable and are thus less emphasized. Typical cuts would include the ribs, brisket, sirloin, flank steak, skirt steak, and t-bone.
Historically, Spanish settlers that came to the region found it completely unsuitable to the mining operations that much older settlements in Mexico had to offer as their technology was not advanced enough to extract the silver that would later be found. They had no knowledge of the gold in California, which wouldn’t be found until , and knew even less about the silver in Nevada, undiscovered until after the Civil War.
Later, cowboys learned from their management practices, many of which still stand today, like the practical management of stock on horseback using the Western saddle. Likewise, settlers learned the cooking methods of those who came before and local tribes as well, for example, portions of Arizona and New Mexico still use the aforementioned beehive shaped clay contraption called an horno , an outdoor wood-fired oven both Native American tribes like the Navajo and Spaniards used for roasting meat, maize , and baking bread.
Meats that see frequent use are elk meat, a favorite in crown roasts and burgers, and nearer the Mexican border rattlesnake , often skinned and stewed.
The taste for alcohol tends toward light and clean flavors found in tequila , a staple of this region since the days of the Wild West and a staple in the bartender’s arsenal for cocktails, especially in Las Vegas. In Utah, a state heavily populated by Mormons , alcohol is frowned upon by the Church of Jesus Christ of Latter-day Saints but still available in area bars in Salt Lake City , mainly consumed by the populations of Catholics and other Protestant denominations living there.
Introduction of agriculture was limited prior to the 20th century and the development of better irrigation techniques, but included the addition of peaches , a crop still celebrated by Native American tribes like the Havasupai ,  and oranges. Today in Arizona , Texas , and New Mexico the favored orange today is the Moro blood orange , which often finds its way into the local cuisine, like cakes and marmalade. From Native Americans, Westerners learned the practice of eating cactus fruit from the myriad species of opuntia that occupy the Chihuahuan , Sonoran , and Mojave desert lands.
In California, Spanish missionaries brought with them the mission fig , and today this fruit is a delicacy. Chili peppers play an important role in the cuisine, with a few native to the region. This is especially true with the region’s distinct New Mexico chile pepper, still grown by Hispanos of New Mexico and Puebloans the most sought after of which come from the Hatch valley, Albuquerque ‘s Central Rio Grande , Chimayo , and Pueblos.
In New Mexico, chile is eaten on a variety of foods, such as the green chile cheeseburger, made popular by fast food chains such as Blake’s Lotaburger. Indeed, even national fast food chains operating in the state, such as McDonald’s , offer locally grown chile on many of their menu items. In the 20th century a few more recent additions have arrived like the poblano pepper , rocoto pepper , ghost pepper , thai chili pepper , and Korean pepper , the last three especially when discussing Southern California and its large population from East and South Asia.
Cornbread is consumed, however the recipe differs from ones in the East in that the batter is cooked in a cast-iron skillet. Outdoor cooking is popular and still utilizes an old method settlers brought from the East with them, in which a cast-iron Dutch oven is covered with the coals of the fire and stacked or hung from a tripod: this is different from the earthenware pots of Mexico.
Tortillas are still made the traditional way here and form an important component of the spicy breakfast burrito , which contains ham, eggs, and salsa or pico de gallo. They are also used for regular burritos , which contains any combination of marinated meats, vegetables, and piquant chilis; smothered burritos, often both containing and topped with New Mexico chile sauces; quesadillas , a much loved grilled dish where cheese and other ingredients are stuffed between two tortillas and served by the slice; and steak fajitas , where sliced skirt steak sizzles in a skillet with caramelized onions.
Unlike Mexico, tortillas of this region also may incorporate vegetables like spinach into the flatbread dough to make wraps , which were invented in Southern California. Food here tends to use pungent spices and condiments, typically chili verde sauce, various kinds of hot sauce , sriracha sauce , chili powder , cayenne pepper , white pepper , cumin , paprika , onion powder , thyme and black pepper.
Nowhere is this fiery mix of spice more evident than in the dishes chili con carne , a meaty stew, and cowboy beans , both of which are a feature of regional cookoffs.
Southern California has several additions like five spice powder , rosemary , curry powder , kimchi , and lemongrass , with many of these brought by recent immigration to the region and often a feature of Southern California’s fusion cuisine, popular in fine dining.
In Texas, the local barbecue is often entirely made up of beef brisket or large rib racks, where the meat is seasoned with a spice rub and cooked over coals of mesquite. In other portions of the state they smoke the meat and peppery sausages over high heat using pecan , apple , and oak wood and serve it with a side of pickled vegetables, a legacy of German and Czech settlers of the late s. California is home to Santa Maria-style barbecue , where the spices involved generally are black pepper , paprika , and garlic salt , and grill over the coals of coast live oak.
This site is devoted to the ” scam – named after Section of the Nigerian Criminal Code. Most ” e-mails come from West Africa, chiefly Nigeria, or Nigerian expatriates who happily scam other Nigerians.
Although ers have their own style, their emails, which smack of political satire, contain elements harking back to 19th century European literature. Yes, it’s a crime, but the letters are funny. Read them out loud at parties and see. So are the responses. The letters below introduce the literary genre of the Lads from Lagos.
Most readers say “what an obvious scam! Some say “I was almost fooled till I saw this site. Stay safe out there! Updates roll upward. Some roll off. Parts 1 and 2 of the thrilling serialized epic! A Lou AlS1ndor epic. Or do they? No mercy Cyndy Ibrahim, Orphan!
Tossov at the Court of St. James revived after a year! There are fees, of course. Kallista dp. Modern Alchemist dp. Pride’s Masterpiece Dr. Daark Starr F. Slick Willie F. Titanic F. Hershey Herzbube He’s All That! I Dun It! Chocolate Muhlan Lt. Dapple Buckskin-going grey Lt. Bogingles Mr. Clean Mr.
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– Apps We Love: Bartender 3 (In-Depth Review) | TheSweetBits
The Firewall function doesn’t cause any issues. Automatic Updates and Scheduled Scans functions also don’t cause any issues, but then they’re unlikely to be active every time I want to change an accessibility setting. McAfee have escalated this and I have a further call tomorrow. Hopefully there will be a fix, but at least for now I know I can just temporarily disable the Real-Time Scanning function while I am granting accessibility. Whether this relates to other freezing issues such as you have described I have no idea Jan 2, AM.
Sorry meant to comment on your observations regarding NAS server loading although off-topic so apologies for that. I believe CCC are looking at offering continuous sync option. I have the OS Mojave freezing issue. It does happen almost every day, more often when waking the machine single most common way to make my machine freeze or adjusting a setting by clicking an icon in the top menu bar wireless is the 2nd most common causes for this freeze.
Usually I am able to wait it out and the machine comes back to life within minutes. Typically I see one app freezing while others remain active but if I click around a bit within seconds the whole desktop is unresponsive.
I keep activity monitor running and don’t see a common culprit frequently hogging memory, process or disk I have found that swiping to the right to my next desktop seems to free up the process, but I have also seen this not work enough that I file this away as anecdotal information and only mention it to see if someone else finds anything similar. Community Get Support. Sign in Sign in Sign in corporate. Browse Search. Ask a question. User profile for user: Colddiamond Colddiamond. Is there any way to stop this?
More Less. Reply I have this question too I have this question too Me too Me too. All replies Drop Down menu. Oct 4, PM in response to Colddiamond In response to Colddiamond Everything just progressively becomes unresponsive and all the windows start beachballing This is bad. Mac Pro 5,1. View answer in context. Oct 3, AM in response to Colddiamond In response to Colddiamond I suspect there is a memory leak in Spotlight that Apple hasn’t ‘fessed up to yet.
Oct 5, AM in response to Colddiamond In response to Colddiamond Anyone else’s finder frozen on the perpetual rainbow wheel? Hopefully this can help others experiencing the freezing and spinning rainbow wheel. Loading page content. User profile for user: morenoal morenoal As you can see, thanks to the many apps, widgets, and launch agents on my device, the menu-bar is a mess.
As you can see, I have practically saved a lot of space from the menu bar. For me, this is an excellent way to focus and buckle up. As you can see, a single click on the Bartender 3 icon expands all the hidden icons. And, I can access any of these icons as if from the regular Mac menu bar. Long story short, Bartender 3 keeps me sane at all times. Bartender 3 is ultimately an app that takes over the system UI. The developers have added new features to the package. For instance, the latest build of Bartender 3 now supports control over apps like Multipass.
Also, the multi-screen mode works flawlessly. You also have full support for Dark Mode. As the core app, Bartender 3 does not open a window while running.
However, when it is time to make some changes, you can open up the full-sized UI. As you can see, Bartender 3 allows you to customize how each app icon behaves on the menu bar. Long story short, Bartender 3 does more than helping you hide some icons. You can even program icons to show only when they are updating.
And, Bartender 3 comes in quite handy here. Therefore, some screens may support rotation, others may not. With Displays version 1.
This is a normal behavior as this function disables most desktop features. You may however drop files on the desktop, even if icons are hidden. To bypass this limitation, you can download our free extension: TrashMe3Extension.
Please also check TrashMe 3 documentation. Starting macOS Mojave In addition, TrashMe 3 will not have access to your Trash until you allow Full Disk Access, and then the automatic uninstallation will not work. Apps distributed on the Mac App Store are not allowed to ask for your administrator password. By default, the Maintenance section is not present in the Mac App Store version. Install our free extension to restore the Maintenance section.
TrashMe 3 is both available on the Mac App Store and on our webstore. The Mac App Store version has the following restrictions, due to Apple policy: files requiring admin password need to be trashed manually, maintenance section is hidden by default, CPU temperature and fan speed are not available in the Smart Mode. You can install our our free extension to restore some of these functionalities. You can enable the Smart Mode feature in Preferences.
Actually, due to Sandbox restrictions, this is the only information we can get for running apps. If you bought TrashMe 2 on our webstore, you can purchase an upgrade at a discounted price, directly on our webstore.
A popular request is for Bartender Bar to automatically hide! This is trickier than it seems, as the apps in the bar can take focus this is when a menu would normally hide but it doesnt look good when using an item in the bar if it hides. As always, we will strive for the perfect solution. Watch this space! Technically these are very different to Menu Bar Apps so we need to investigate further to see if we can add these to Bartenders Bar.
We are looking into it. Updates currently display for 5 seconds. In our internal build we have the time it displays selectable per app. We are also going to have this autoextend as updates come through, so a item that is continually updating shouldnt flash on and off. You will see this in an update soon!
We want to make the Bartender Bar match your menu bar style, as in transparency etc. We are also going to look into theming. Any suggestions or icon designs are welcome! We have been looking into a bug that prevents apps from working till they are restarted or OS X is restarted.
This is turning out to be difficult to fix without the restart. We are deciding if we should just bite the bullet and require the restart or suggest a restart when Bartender is installed? What do you think? Your feedback would be good on this. There are still some crashes occurring which we are working to fix, and bugs we squish as we find. Hope this gives you an idea of what we are currently looking into. Thanks again for all your thoughts! We are confident that most bugs have been squished, but by releasing as beta initially we hope that users testing with all their apps will make a rock solid version 1.
Instructions and Help for Bartender 3 can be found in Support. Thanks for downloading. Find out more about Bartender 4. Great article about how to declutter your Mac’s menu bar 27 March Techradar have a great article about using Bartender to declutter your menu bar, worth a look if you are new to Bartender.
Download Bartender 3. Long live the in menu bar Bartender Bar! We think you, like us, will start to feel Bartender now feels even more part of macOS. Rest assured we have some new features, and stability and performance improvements coming soon. We have also been working on some new apps that will hopefully be out soon Shhhh! Bartender 2 2. Download Latest Bartender 2.
Bartender 2 Released! But enough of us telling you about it, download it and give it a go for yourself. Download OS X latest version of Bartender. Accept Test Builds. Bartender 1. Mavericks 22 August All you Mavericks out there will be happy to know we have a Mavericks compatible version of Bartender just about ready for public beta testing.
Bartender Version 1. We are incredibly pleased to announce the release of Bartender Version 1. Is it October already? We will be releasing it very soon once we have it polished to our usual high standards. Individual System Item Control is here 05 August We have been working hard for a few months now to get individual system item control into Bartender. WWDC and Bartender 0. As for Bartender, we have been focusing on two branches, bug fixes and new features: Fixing some nasty little bugs that have been causing crashes for some of our users, and preventing Bartender from installing for others.
Rest assured we are working on the features you all want and they will be coming soon.
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