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Monday, December 9, 2024 A recent poll revealed that over 56% of Thais plan to travel during the upcoming New Year holidays, with more than 90% opting for domestic destinations. However, alongside festive travel plans, nearly 60% of respondents expressed a desire for cash handouts from the government as New Year gifts to stimulate the economy and tourism. The poll, titled “Thais and New Year’s Gifts from the Government,” surveyed 1,246 respondents nationwide from December 3-6, 2024 , exploring public preferences on holiday travel, spending habits, and expectations for government intervention. These findings highlight significant financial burdens facing Thai citizens, with respondents prioritizing practical solutions over traditional holiday gestures. The survey also explored public opinion on the government’s role during the New Year period: Respondents also outlined urgent issues for government intervention ahead of the New Year, including: Pornpan Buathong , president of Suan Dusit Poll, noted that the survey results reflect deeper structural challenges within the economy, particularly the high cost of living and low economic stability. “The government should leverage the New Year season to implement long-term economic policies. Temporary measures like cash handouts must evolve into sustainable solutions to ensure economic stability and improve citizens’ quality of life,” Pornpan said. Similarly, Asst Prof Anchalee Rattana , a political science lecturer at Suan Dusit University, stressed that New Year policies should address structural issues, enabling citizens to “live with dignity, have adequate resources, and maintain self-respect.” The poll results underline the need for government action that extends beyond seasonal gestures. While measures such as cash handouts and cost-of-living reductions are popular, they also represent an opportunity for the government to establish a sustainable economic direction, ensuring a better quality of life for all Thai citizens throughout the year.
New Delhi [India], December 20 (ANI): The Ministry of Defence has signed a contract with Larsen & Toubro Limited for procurement of 155 mm/52 calibre K9 VAJRA-T Self-Propelled Tracked Artillery Guns for the Indian Army under the Buy (Indian) category at a total cost of Rs 7,628.70 crore. As per a statement from the Ministry of Defence, the contract was signed by senior officials of the Ministry and representatives of L&T in the presence of Defence Secretary Rajesh Kumar Singh on Friday. Also Read | Maharashtra Assembly Passes Prisons Bill 2024; High-Security Prison for Terrorists, Other Convicts To Be Built in Mumbai. "The procurement of K9 VAJRA-T will catalyse artillery modernisation and enhance the overall operational readiness of the Indian Army. This versatile artillery gun, with its cross-country mobility, will play a pivotal role in enhancing the firepower of the Indian Army, enabling deeper strike with precision and its lethal firepower will bolster the capability of artillery in all terrains," the ministry added. The gun being equipped with cutting-edge technology is capable of delivering long-range lethal fires with high accuracy & higher rate of fire and will be able to operate in sub-zero temperatures in high-altitude areas to its full potential, it added. Also Read | Jaipur Fire: Death Toll in Major Blaze Following LPG Tanker Blast Rises to 12; Rajasthan CM Bhajan Lal Sharma Orders Probe. "The project will generate an employment of more than nine lakh man-days for four years and encourage active participation of various Indian industries including MSMEs. The project will be a proud flag-bearer of 'Aatmanirbhar Bharat' in consonance with the 'Make-in-India' initiative," the ministry said. (ANI) (This is an unedited and auto-generated story from Syndicated News feed, LatestLY Staff may not have modified or edited the content body)
As are becoming increasingly powerful, offering a compact design and a wealth of ports, they offer a versatile solution for users who need a powerful setup but don’t necessarily have the workspace to dedicate to a traditional desktop PC. Recognizing this trend, Asus has introduced two 24-inch monitors, the and , which are designed to accommodate these miniature marvels. Each monitor includes a mounting kit to securely attach a mini PC at the back of the stand, positioned closer to the base for easier access. The two monitors offer other practical features, including a groove at the base that you can use to stash a smartphone. There’s also an integrated USB hub for users managing multiple devices. Not 4K, sadly Both models offer ergonomic adjustments to suit various viewing preferences. The stands support tilt from -5 to 35 degrees, swivel 180 degrees left and right, pivot 90 degrees in either direction, and 130mm of height adjustment. The IPS panels deliver wide 178-degree viewing angles and 16.7 million colors, with a 5ms response time, 350cd/m2 brightness, and a contrast ratio of 3,000:1. Rather disappointingly, the display resolution of the two screens is Full HD+ (1,920 x 1,200), rather than upwards, which may limit their appeal to those requiring higher detail or sharper visuals, such as content creators, or those who like to have a lot of windows open on screen at the same time. Connectivity varies slightly between the two models. The BE248CFN includes HDMI 1.4, DisplayPort 1.4, USB Type-C with a 96W power delivery function, a four-port USB 3.2 Gen 1 hub, and Gigabit Ethernet. The BE248QF adds a mini D-Sub 15-pin connector, catering to users with legacy hardware. Both monitors incorporate 2W stereo speakers and Asus Eye Care technologies, such as Flicker-Free and Low Blue Light, which should make them comfortable to use during extended work sessions. There’s no word on pricing or global availability as yet, but they should be on sale soon, starting in Japan, before hopefully heading to other countries.
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NoneBrunch has a special seat at the table: It bridges savory and sweet and breakfast and lunch, and appeases both early birds and late risers. It’s a meal with very few rules, which is especially welcome to cooks as we head into a season filled with tradition and culinary expectations. Want to serve pancakes alongside prime rib or burgers with doughnuts? No problem. Gooey mac and cheese and quiche? Why not? Brunch is also a chance to try new flavors and dishes or put a different spin on tried-and-trues — like these recipes from recent cookbooks. Let’s start with biscuits. A good biscuit recipe should be in every cook’s repertoire, and we found one in America’s Test Kitchen’s “When Southern Women Cook.” In addition to including more than 300 recipes, it tells the stories of women who have helped shape the cuisine of the American South. The ATK drop biscuit recipe features two variations — chocolate chip and bacon, cheese and black pepper — inspired by Bomb Biscuits restaurant in Atlanta that would be a fine addition to any meal. Joey Maggiore’s debut cookbook, “Brunch King,” caught our attention with its fun boozy drinks made with breakfast cereal, but the Italian American chef’s inventive breakfast bruschetta and over-the-top breakfast burger made us true fans. For the bruschetta, batons of brioche are pan-toasted in butter, topped with crème brûlée custard and brown sugar and then broiled, garnished with strawberries and, if you’re in a playful mood, strawberry cotton candy. Maggiore’s brunch burger starts with a bacon/ground-beef patty, and then stacks all your brunch favorites between two buns: hash browns, eggs, cheese and hollandaise. It’s a natural pairing with a Bloody Mary, and a post-brunch nap would not be out of the question. The chef, who runs a family of restaurants in the Phoenix area, is not shy about making a culinary statement. The traditional breakfast dish shakshuka, eggs poached in a spicy tomato sauce, is reimagined as a breakfast sandwich thanks to Owen Han, whose passion for sandwiches has made him a sensation on TikTok, where he’s amassed more than 4 million followers. His new book, “Stacked: The Art of the Perfect Sandwich,” will provide plenty of creative brunch options — and lunch and dinner, too. Cooking for a crowd? Another social media standout, Heather Bell, can help. Bell chronicles her life with eight kids as@justthebells10 , and her slow-cooker Denver omelet from “Mama Bell’s Big Family Cooking” goes together quickly. It keeps the oven open for other morning brunch duties, but is hearty enough to pinch hit for a make-ahead supper, too. Whether you follow these recipes or use them to spark ideas of your own, just remember the most important rule of brunch: There are no rules. Makes 12 biscuits. One of the best starting recipes for new biscuit bakers is drop biscuits — and they’re just as soul satisfying as any. Unlike rolled and stamped biscuits that typically call for carefully cutting cold fat into flour before liquid is added, drop biscuits are simply stirred together, dropped onto the baking sheet, and baked. For a drop biscuit with buttery flakes, stir together warm melted butter and cold buttermilk before incorporating the dry ingredients. This causes the butter to clump up; it looks like a mistake, but it produces pockets of steam in the oven for light, fluffy — and easy — stir-and-drop biscuits. The flavor variations are inspired by flavors at Erika Council’s Bomb Biscuits restaurant in Atlanta. From “When Southern Women Cook,” from America’s Test Kitchen (America’s Test Kitchen, 2024). 2 c. (10 oz.) all-purpose flour 2 tsp. baking powder 1⁄2 tsp. baking soda 1 tsp. sugar 3⁄4 tsp. table salt 1 c. buttermilk, chilled 8 tbsp. unsalted butter, melted, plus 2 tbsp. unsalted butter Directions Adjust oven rack to middle position and preheat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1⁄4-cup dry measuring cup, drop level scoops of batter 1 1⁄2 inches apart on the prepared sheet. Bake until tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving. Bacon, Cheese and Black Pepper Biscuits: Add 4 slices cooked, crumbled bacon, 3⁄4 cup shredded sharp cheddar cheese, 2 tablespoons minced fresh chives, and 1 teaspoon pepper to flour mixture and stir to combine before adding buttermilk mixture. Chocolate Chip Biscuits: Increase sugar to 1⁄2 cup. Add 1⁄2 cup semisweet chocolate chips to flour mixture and stir to combine before adding buttermilk mixture. Serves 4. From “The Brunch King: Eats, Beats, and Boozy Drinks,” by Joey Maggiore, who writes: “Bruschetta is one of those dishes we always eat. So naturally, I had to make it part of an Italian breakfast. With the creamy crème brûlée topping, crispy sugar and sweet strawberries, bruschetta doesn’t get much better than this. And don’t forget the cotton candy! It gives the palate that sweet kiss at the end. Note: Store extra custard in the fridge for up to 3 days or freeze for up to 1 month. If using frozen custard, defrost in the fridge for 2 days. (Figure 1, 2024). For the crème brûlée custard: 4 egg yolks 1⁄4 c. granulated sugar 1 3⁄4 c. heavy cream 1 Madagascar vanilla bean, split lengthwise For the bruschetta: 1 tbsp. butter 6 slices brioche bread, each cut into 3- by 3- by 1-inch batons 1 1⁄2 c. crème brûlée custard 3 tbsp. brown sugar 12 strawberries, sliced 1⁄2 c. strawberry cotton candy, torn, optional Directions To make the crème brûlée custard: Fill a medium saucepan halfway with water. Bring to a simmer over medium-high heat. Meanwhile, whisk egg yolks and sugar in a heatproof bowl large enough to fit over the pan. Whisk until smooth and pale yellow. Set aside. Pour cream into a small saucepan. With the tip of a knife, scrape seeds from the vanilla bean into the pan, add the bean and stir. Bring to a simmer over medium-high heat, making sure not to burn the mixture. Simmer gently for 3 minutes. Remove bean and scrape any more seeds into the pan. Stir and simmer for 3 more minutes. Ladle a small amount of cream into the egg mixture, whisking continuously. (This tempers the eggs. If hot cream is added at once, the eggs will scramble.) Keep adding ladles of cream, whisking continuously, until incorporated. Place the bowl over the saucepan of simmering water and whisk vigorously, occasionally scraping the sides to prevent eggs from scrambling. Whisk until the mixture forms a smooth custard. Remove from heat, then transfer to a container (or spread in a baking pan to cool faster). To make the bruschetta: Preheat broiler over high heat. Melt butter in a hot griddle or large nonstick pan over medium heat. Add bread and toast for 2 minutes on each side, until golden brown. Transfer to a baking sheet. Top each baton with a layer of crème brûlée custard, then sprinkle with brown sugar. Broil for 2 to 3 minutes, until sugar is caramelized. (Or use a kitchen torch and treat your guests to a show.) Arrange strawberries over the caramelized sugar and top with cotton candy, if using. Makes 4 sandwiches. Shakshuka (or one of its derivations) is a popular breakfast throughout northern Africa, southern Europe and Turkey, which covers quite a lot of territory. It is quite simple, consisting of eggs poached in a spicy vegetable sauce. Served on a toasted roll, it becomes a more substantial meal. If you wish, add sliced avocado to your sandwich. From “Stacked: The Art of the Perfect Sandwich,” by Owen Han (Harvest, 2024). 1 tbsp. extra-virgin olive oil 1 small yellow onion, chopped 1⁄2 large red bell pepper, seeded and cut into 1⁄2-in. dice 3 cloves garlic, minced 1⁄2 tsp. ground cumin 1⁄2 tsp. sweet or smoked paprika 1⁄8 tsp. cayenne pepper 1 (14.5-oz.) can diced tomatoes Fine sea salt and freshly ground black pepper 4 large eggs 1⁄2 c. (50 g) crumbled feta cheese 2 tbsp. finely chopped fresh flat-leaf parsley or cilantro 4 crusty round sandwich rolls, such as kaiser rolls, split, brushed with olive oil, and toasted Directions Make the spicy tomato sauce: Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the cumin, paprika and cayenne and stir until fragrant, about 30 seconds. Add the tomatoes with their juices and bring to a boil. Reduce the heat to medium-low and cook at a brisk simmer, stirring often, until the juices thicken, about 10 minutes. Season with salt and pepper. Using the back of a large spoon, make 4 evenly spaced wells in the sauce. Crack an egg into each well. Cover the skillet and simmer over medium-low heat until the whites are set but the yolks are still runny, 4 to 5 minutes. Season the eggs with salt and pepper. Sprinkle with the cheese and parsley (feta cheese does not melt). Remove from the heat. For each sandwich, place a roll on a dinner plate. Use a large spoon to transfer an egg and a serving of the sauce onto the roll bottom. Cap with the roll top, cut in half, and serve immediately with a fork and knife. Serves 2. From “The Brunch King: Eats, Beats, and Boozy Drinks,” by Joey Maggiore, who writes: “If I put a burger on a menu, it has to be the best burger I have ever eaten. Here, I have a half-pound beef and bacon patty stacked with crispy hash browns, pepper jack cheese, fried onions, hollandaise and a fried egg with an oozy yolk — and every bite pops. Pair this with one a Bloody Mary for the perfect hangover cure.” (Figure 1, 2024) For the hash browns: 4 russet potatoes 2 eggs, beaten 1 large white onion, finely chopped 1⁄2 c. all-purpose flour Kosher salt and black pepper, to taste 1 to 2 tbsp. canola oil For the burger: 8 oz. ground beef (90% lean) 8 oz. bacon, finely chopped 1 tbsp. butter 2 brioche burger buns 2 tsp. olive or canola oil 2 eggs Kosher salt and black pepper 2 slices pepper jack cheese 2 hash browns Fried onions, for serving 1⁄2 c. hollandaise (see below), for serving To prepare the hash browns: Shred potatoes with a box grater. Place in a medium bowl of ice water for 15 minutes. Drain, then rinse under cold running water until water runs clear. (This helps to remove excess starch.) Drain and squeeze dry. In a large bowl, combine potatoes, eggs, onion and flour. Season with salt and pepper and mix well. Heat a large skillet over medium-high heat. Meanwhile, shape the potato mixture into golf-ball-sized balls. Flatten, then place on a paper towel-lined plate to drain excess moisture. Add oil to the skillet. Carefully place potatoes in the hot oil and fry for 2 to 3 minutes on each side, until golden brown. For crispier hash browns, press down with a spatula after flipping. Transfer to a paper towel-lined plate to drain excess oil. Hash browns can be stored in an airtight container and frozen for up to 3 months. To reheat, defrost at room temperature on a paper towel-lined plate. To prepare the burgers: Preheat oven to 350 degrees. In a large bowl, combine ground beef and bacon and mix thoroughly. Form into 2 (8-ounce) patties. Melt butter in a 10-inch skillet over medium heat. Add burger buns, cut sides down. Toast for 2 to 3 minutes, until golden brown. Set aside and cover with paper towels to keep warm. Heat oil in a small skillet over medium heat. Add eggs, then break the yolks and cook for 2 minutes on each side, until the whites are set. Season with salt and pepper. Heat a large ovenproof skillet over medium heat. Generously season both sides of the patties with salt and pepper. Cook for 3 minutes. Flip, then cook for another 3 minutes. Place in the oven and cook for another 4 minutes for medium. Top with cheese and return to the oven for another minute, until cheese has melted. Top each toasted bottom bun with a burger patty, followed by a hash brown, fried egg and fried onions. Serve with a ramekin of hollandaise on the side. Easy blender Chef Pierce hollandaise: Melt 2 sticks of butter and set aside. Place 6 egg yolks, 2 tablespoons lemon juice, 1 teaspoon hot sauce and 1⁄8 teaspoon paprika in a blender and blend on high speed for 30 seconds. With the motor still running, slowly pour in the warm melted butter in a thin and steady stream until the mixture is creamy and smooth. Season with salt to taste, and use immediately. Serves 10. From “Mama Bell’s Big Family Cooking” by Heather Bell, who writes: “We have made so many wonderful dinner recipes with the slow cooker that I had to try out breakfast. When I was growing up, my mom and dad made breakfast for dinner at least three times a week. Our family really loved breakfast foods. So to make a breakfast recipe and serve it to my family for dinner seemed like a super cool idea. They loved it!” (Adams Media, 2024) 1 medium red bell pepper, seeded and chopped 1 medium green bell pepper, seeded and chopped 1 medium yellow onion, peeled and chopped 1 (16-oz.) pkg. sliced black forest ham, chopped 10 large eggs 1 tsp. Worcestershire sauce 1 tsp. salt 1 tsp. ground black pepper 1 tbsp. Dijon mustard 2 c. whole milk 2 tbsp. avocado oil 4 c. (1-in. cubes) French bread 2 c. shredded medium Cheddar cheese, divided Directions In a medium bowl, combine red and green peppers, onion and ham. Stir together and set aside. In a separate medium bowl, combine eggs, Worcestershire sauce, salt, black pepper, mustard and milk. Whisk together until lightly scrambled and set aside. In a 10-quart slow cooker, spread oil on the bottom, then layer with 2 cups cubed bread, half of the vegetable and ham mixture, and 1⁄2 cup cheese. Repeat the layers (bread, vegetables and ham, 1⁄2 cup cheese) and then pour egg mixture over the top. Cover and cook on low for 3 to 4 hours, until egg is cooked through. When done, sprinkle remaining 1 cup cheese on top and serve. _______ ©2024 The Minnesota Star Tribune. Visit at startribune.com . Distributed by Tribune Content Agency, LLC.
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Aaron Pierre is sharing his thoughts on playing John Stewart in HBO’s DC series Lanterns . In a new interview, Pierre noted his excitement over bringing to life the superheroes in the new live-action series from the Green Lantern universe. “What I can tell you is that the team are just super, super excited to have this opportunity to bring this story to the people,” Pierre told ComicBook . “And, so far as I’m concerned, I’m gonna do my very best to serve and honor and elevate in any way I can, John Stewart and the [Green Lantern] Corps. Hopefully, I serve that and it resonates with me.” Pierre said he was doing “extensive” work to prepare for the role where he will share credits with Kyle Chandler as Hal Jordan. Lanterns is a series from Ozark’s Chris Mundy, Watchmen‘s Damon Lindelof, and comic book writer Tom King. It new recruit John Stewart (Pierre) and Lantern legend Jordan (Chandler), two intergalactic cops drawn into a dark, Earth-based mystery as they investigate a murder in the American heartland. HBO is producing the eight-episode Lanterns in association with Warner Bros Television and DC Studios . Mundy will serve as showrunner, and Lindelof and King are co-writing and executive producing. James Hawes will direct the first two episodes and also executive produce. Following the Deadline report that Pierre was joining Lanterns , the actor took to social media and wrote, “Tremendously honoured and abundantly grateful. A dream come true. Thank you all for the love and beautiful energy. Thank you for welcoming me to DC. Let’s work!”
USDA Orders Testing of Milk Supply for Presence of Bird Flu VirusGoogle and the US government faced off in a federal court on Monday, as each side delivered closing arguments in a case revolving around the technology giant's alleged unfair domination of online advertising. The trial in a Virginia federal court is Google's second US antitrust case now under way as the US government tries to rein in the power of big tech. In a separate trial, a Washington judge ruled that Google's search business is an illegal monopoly, and the US Justice Department is asking that Google sell its Chrome browser business to resolve the case. The latest case, also brought by the Justice Department, focuses on ad technology for the open web -- the complex system determining which online ads people see when they surf the internet. The vast majority of websites use a trio of Google ad software products that together, leave no way for publishers to escape Google's advertising technology, the plaintiffs allege. Publishers -- including News Corp and Gannett publishing -- complain that they are locked into Google's advertising technology in order to run ads on their websites. "Google is once, twice, three times a monopolist," DOJ lawyer Aaron Teitelbaum told the court in closing arguments. Presiding judge Leonie Brinkema has said that she would deliver her opinion swiftly, as early as next month. Whatever Brinkema's judgment, the outcome will almost certainly be appealed, prolonging a process that could go all the way to the US Supreme Court. The government alleges that Google controls the auction-style system that advertisers use to purchase advertising space online. The US lawyers argue that this approach allows Google to charge higher prices to advertisers while sending less revenue to publishers such as news websites, many of which are struggling to stay in business. The US argues that Google used its financial power to acquire potential rivals and corner the ad tech market, leaving advertisers and publishers with no choice but to use its technology. The government wants Google to divest parts of its ad tech business. Google dismissed the allegations as an attempt by the government to pick "winners and losers" in a diverse market. The company argues that the display ads at issue are just a small share of today's ad tech business. Google says the plaintiffs' definition of the market ignores ads that are also placed in search results, apps and social media platforms and where, taken as a whole, Google does not dominate. "The law simply does not support what the plaintiffs are arguing in this case," said Google's lawyer Karen Dunn. She warned that if Google were to lose the case, the winners would be rival tech giants such as Microsoft, Meta or Amazon, whose market share in online advertising is ascendant as Google's share is falling. The DOJ countered that it simply "does not matter" that Google is competing in the broader market for online ads. "That is a different question" than the market for ads on websites that is the target of the case, said Teitelbaum. Google also points to US legal precedent, saying arguments similar to the government's have been refuted in previous antitrust cases. Dunn also warned that forcing Google to work with rivals in its ad products would amount to government central planning that the court should reject. If the judge finds Google to be at fault, a new phase of the trial would decide how the company should comply with that conclusion. And all that could be moot if the incoming Trump administration decides to drop the case. The president-elect has been a critic of Google's, but he warned earlier this month that breaking it up could be "a very dangerous thing."Elon Musk’s brain chip startup Neuralink said on Monday it has been cleared to launch a new trial to test its brain implant and an experimental robotic arm. The company made the announcement in post on X ( META ) , the social media platform owned by Musk. The study, named CONVOY, aims to test the capabilities of the company’s N1 implant, a brain-computer interface (BCI), to control an investigational assistive robotic arm. “This is an important first step towards restoring not only digital freedom, but also physical freedom,” Neuralink said. The trial will be able to cross-enroll patients already participating in the startup’s existing PRIME Study, which aims to help people with full-body paralysis control outside technology using their thoughts. Neuralink and the U.S. Food and Drug Administration did not immediately respond to a request for comment from Quartz. The startup implanted its first device on 29-year-old quadriplegic Noland Arbaugh in February. Arbaugh has been able to use Neuralink’s implant to play hands-free chess and video games like Mario Kart . In August, Musk said Neuralink has implanted a brain chip into a second patient and plans to perform another eight trials later this year. Neuralink received regulatory approval for its second test, along with a modified procedure, in May. The changes to the procedure came after the implant’s threads — components of the device that record neural activity — retracted from Arbaugh’s brain . Going forward, Neuralink plans to put the implant’s threads eight millimeters inside a patient’s motor cortex, compared with the three to five millimeters used for Neuralink’s first patient. The company also recently got approval to test its brain in chip in Canada and the United Kingdom. — William Gavin contributed to this report 📬 Sign up for the Daily Brief Our free, fast, and fun briefing on the global economy, delivered every weekday morning.