Air Activated Silencers

HOT AIR BALLOON GOLD COAST IS THE PERFECT WAY TO TAKE IN THE UNIQUE AUSTRALIAN LANDSCAPE

It is no secret that Australia is like no other place in the world when it comes to panoramic landscapes and contrasting scenery. What you may not have thought of, however, is how spectacular this landscape appears when you are flying above it. When you treat yourself to a hot air balloon Gold Coast adventure you are in a position to take full advantage of the region’s spectacular topography and changing terrain. Hot air balloon Gold Coast excursions will give you a bird’s eye view of the marvels of the coastline from the sparkling blue ocean at Surfer’s Paradise to the skyline of Brisbane to the lush greenery of the Hinterland.

Your day with hot air balloon Gold Coast will start as dawn. Early morning air currents are the best for balloon flight. You’ll be under the care of a professional hot air balloon Gold Coast pilot and experienced ground crew. The crew and the pilot will get the balloon rigged as the sunrises and you may even get to help if you are up for it. The balloon will launch with the help of the propane burner which heats the air inside the balloon so that it is less dense than the air around it. Before you know it you’ll be gliding along with the air currents enjoying the spectacular view that is reserved for birds and balloonists.

Ballooning is unique among forms of human air transportation because it does not use mechanical propulsion. It is this characteristic that allows your hot air balloon Gold Coast flight to be so tranquil yet exhilarating. You will glide along in near perfect silence at the same speed as the wind. This means the gondola (basket) remains extremely stable and you will not experience the turbulence and pushing feeling that is typical of air plane flight. For those who typically experience vertigo or motion sickness, this is the perfect outing since that problem rarely exists in balloon flight.

Hot air balloon Gold Coast outing are the ideal way to capture pure romance. As a result, they are a popular choice for men looking for the perfect place to pop the question. Hot air balloon Gold Coast is also a frequent choice for those celebrating milestone wedding anniversaries. That is not to say that hot air balloon Gold Coast adventures are reserved only for those with romance on their minds. In fact, ballooning is the perfect activity for the entire family. Even youngsters are welcome to come aboard. You will need to check with your hot air balloon Gold Coast company to ensure that your children are old enough to come along but many take children as young as three.

If you are looking for the ideal gift for the person that has everything, then hot air balloon Gold Coast gift vouchers are the perfect solution. Your lucky gift recipient can select the day and time that works best for them. Most reputable hot air balloon Gold Coast providers will offer a guarantee against the weather so your loved one is certain to be able to take advantage of your gift under just the right circumstances.

About the Author

Get a different perspective on the world – a birds eye view! Hot Air Balloon Melbourne is an exhilarating and unique adventure, where you float with the breeze several hundred metres in the air. Adrenalin has fantastic offers for hot air ballooning rides and many more.

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Dinghy Mast Step

Song for the Honga

There's a lot to be said for "pre-season" cruising. First of all, there are no crab pots. Second, there are no bugs (generally speaking). And if it's early enough in the season, there won't be any watermen, either, revving up their boats in the wee hours and motoring out the channel. You'll have caught them between oystering and the start of the crab season, when they're more likely to be working on their boats or readying their traps.

You most certainly will see an osprey though. We did on that drizzly April morning when brother Henry, sister-in-law Pat and I left Shipwright Harbor Marina in Deale, Md., on their Gulf Star 44, INSSA, bound for the Honga River. As we motored past the daymarker at the mouth of Rockhold Creek, a nesting pair of osprey chewed us out in no uncertain terms--roughly translated, their tirade went something like this: "Don't come closer or I'll slice your face with my razor-sharp beak and feed you to the fishes." We paid them no mind.

INSSA cut into Herring Bay just as the rain that had been dripping incessantly for the last three days let up. Brother Henry and the lovely Miss Pat were planning a summer trip to Canada. This little trip would be the spring shakedown cruise. Henry had been slightly incredulous when I'd first proposed the idea. "The Honga?" he said, eyebrows raised. "Nobody goes to the Honga."

"Sure they do," I told him. "Plenty of people, in fact."

The Honga River lies on the Eastern Shore, across from the mouth of the Patuxent River and Solomons Island, and not all that far north of the Potomac. Protected by the islands Hooper (Upper, Middle and Lower) on the west and long swampy lowlands on the east, the 12-mile long river offers half a dozen watermen's harbors, with a couple of working boatyards and crab packing houses to boot. For boats that can make it into Back Creek, there's also Old Salty's, a longstanding restaurant that occupies the old Hooper Island schoolhouse. But here's the rub: Although a deep channel cuts up the middle of the river from Hooper Strait as far as Fishing Creek, the Honga in most places is pretty shallow. Regardless of skinny water, we were going anyway. I wanted to go on this trip simply to lay eyes on the place where the Claud W. Somers went down, on March 4, 1977.

That's a story I just can't shake. I wrote about it once for this magazine [see "Good Men Down," March 2005], and I've been wanting to write a song about it ever since. Some people capture the Bay in paintings, some with a camera. I try to catch the Bay in music, putting the Bay's history, people and critters into my lyrics. The story of the Claud W. Somers is one of many topics that I've focused on, but for some reason, the muse had thus far been elusive. I thought that perhaps my going to the Honga in early spring and seeing for myself where the boat went down would shake loose some inspiration.

As we moved across the Bay the wind dropped considerably and the whitecapped waves settled into dull pewter ripples. The sun had tucked itself behind a blanket of clouds, and the air was chilly. Far ahead, the lowland of the Eastern Shore hovered on the horizon. We passed the leaning tower of the Sharps Island Lighthouse--it's so hard to imagine the land mass that once was there, complete with churches, houses, farms. It's like the Bay's Atlantis. Then came the long stretch past Barren Island.

We eschewed the Barren Island Gap, which leads between a marshy stretch to the north and what remains of Barren Island to the south through the narrow bridge between the mainland and Upper Hooper Island and into the northern reach of the Honga River and the community of Fishing Creek. We would need local knowledge before we attempted something like that. The watermen use this channel fairly routinely, but the chart said we'd find only three feet of water in one particular leg. With the wind coming from the northeast, we didn't want to go near it. Instead we took the long way: south around the bottom end of what the chart calls Lower Hooper Island and the locals call Applegarth Island. It held a number of farms and families until the Hurricane of 1933 washed it with salt. We looped around the island, headed north into the Honga and slid into Rippons Harbor at Hoopersville, near the south end of Middle Hooper Island. It had been a long day's run and we were pooped, glad to be in the shelter of the island and tied up snug along Rippons's bulkhead.

The late Chan Rippons had built the harbor here, installing a number of commodious slips (though not commodious enough to handle our nearly 15-foot beam) and bulkheading an attractive basin that includes a fuel dock (gas and diesel). Rippons Brothers Seafood, which Chan's father and uncles established in 1947, steams and packs crab during the season, which starts with the warm weather in April and May and runs through November. We were too early to enjoy a mess of fresh steamed crabs, but we lay alongside the basin there and thought about it. We were happy to be out of the wind, but we would be even happier, we decided, if we could find somewhere to eat off the boat. Somewhere warm. Somewhere dry. Somewhere quiet. . . .

It's a five-mile walk from Rippons Harbor to Old Salty's, which is on Upper Hooper Island, in the village of Fishing Creek. If we had ventured farther up the river and taken INSSA into Back Creek, we could have dinghied into a nearby landing, crossed the road and been there, but given the weather, we weren't so sure that we could even make it safely into Back Creek and out again, so at Rippons we stayed. We knew that Old Salty's was open (today was Sunday) and that it lay alongside the single main road that snakes along the high ground of the islands. Perhaps, we thought, someone would be kind enough to give us a ride if we asked very nicely.

With that in mind I gave Old Salty's a call. A cheerful voice picked up on the first ring. "Let me call you right back," the fellow said, when I told him what we were after. "I just need to check with my boss." Within minutes our phone rang, and the fellow on the line said that yes, he could pick us up in five minutes, but that we had to be ready since he was the cook and he couldn't be gone for long. It was early, but not too early to eat, so we assured our chef-chauffeur that we would not keep him waiting. Sure enough, in the space of time it takes to slip on a pair of street shoes, a big ol' pickup truck was idling on the blacktop next to our slip. Once we were settled, our driver introduced himself as James. He was happy to pick us up, he said, because he'd had no one to cook for as yet, and, given the rainy weather, he was afraid his kitchen was in for a slow night.

In no time we were pulling into Old Salty's parking lot and then seated in the big open schoolroom next to the windows. Looking west, we could see the waters of Tar Bay, with Barren Island off to the right. Whitecaps topped the waves and spray blew up over the riprapped shoreline. We were glad to be ashore, waiting for wine and martinis and perusing a menu full of tempting selections. The crab imperial here is lovely, we'd been told, and we were determined to try it.

Clearly seafood reigns supreme hereabouts, and small wonder, with so many local watermen hauling in crabs and fish. You can get a steak if you want it. Or chicken. Or a burger. But you can also get fresh flounder, fresh rockfish (in season, which it was when we visited), and crab, crab, crab. It was too early for fresh soft crabs; the ones on the menu were fresh frozen. And while the crabcakes sounded tasty, we held our ground and ordered the crab imperial. Henry had one of the daily specials: fresh flounder topped with crab imperial. Pat had the crab imperial platter, served with fresh asparagus and stewed tomatoes. My crab imperial came slathered on top of a plate full of sea scallops, with steamed kale and a baked sweet potato on the side. The vegetables were done perfectly. The asparagus was still crisp. The kale was firm and flavorful (and swathed in butter!). The flounder was moist and flaky, the scallops were tender, and the crab imperial was lovely. It wasn't nearly as rich as many we've had, and the sauce was mild enough to let the flavor of the crab shine through. We finished our helpings--not overwhelming, but certainly ample--without the feeling that we were destined for imminent heart attacks. Crab imperial isn't exactly heart healthy, but the Old Salty's recipe is probably more heart friendly than most. No leftovers for us this time around.

Meanwhile, slow night that it was, a series of diners trooped in and began filling the tables. A congenial looking lady sat by herself at the table next to ours. "You a local?" I asked. She was from Hooper Island, she told me, but she had left and come back again. "I wonder if you recall anything about the Claud W. Somers?" I asked. She looked at me blankly and shook her head. Oh well, I thought. The dining room of Old Salty's is hardly the place to conduct an impromptu interview, so I respectfully went back to my meal.

James had passed word to us that he could give us a lift back to the boat when we were ready, but first Pat absolutely had to check out the gift shop, where she purchased a pair of hand-knitted slippers. James had been busy enough cooking in the end, but not as busy as usual, he said. Sundays were usually hopping. Lucky for us that things were slow or we might not have gotten a ride! Then again, Hooper Island is the kind of place where sticking your thumb out can stop whatever traffic is going your way. A lift up the road is just a neighborly thing to do in these parts. For that matter, Rippons Brothers has a courtesy van they'll loan to visiting boaters, but we had arrived on a rainy cold Sunday when no one was around to give us the keys.

We hadn't really taken in our surroundings the night before, so the next morning we had a clearer look around. It was still raining intermittently, and it had remained cold and raw. Talk (from me) about launching the little boat to go exploring was quickly and decisively squelched by the captain, to the relief of his first mate. I called them weenies and went exploring on foot.

Hurricane Isabel was not kind to the islands Hooper. She flooded just about every house on the middle island and lopped off clumps of shoreline. Among other things, she tore away the screened-in pavilion Chan Rippons's father had built. I could see its cement floor outlined against the asphalt. "They built the pavilion so my grandfather's friends could come down and eat crabs," said Chan's daughter Janet Ruark, who has been running the family business for her mother since her father died. We had settled into her tiny office in the small packing house, and she was telling me that people used to come to the crab house wanting to buy crabs hot out of the steamers. Then they would hunker down at the tables set out in the screened-in area to eat them. The seafood business hasn't yet produced the extra cash needed to rebuild the pavilion, Ruark said, but boaters are more than welcome to eat the crabs aboard their boat or at picnic tables across the street, placed there courtesy of the county parks department. Just beware: Mosquitoes are merciless here at dusk in the summertime, rendering the park area dangerous territory from sundown on.

Indeed the seafood business has been tough for quite some time here. Local watermen will run their boats as far as Cape Charles to get the first crabs of the season. Last year, they didn't start hauling them in until late May. But Ruark is hopeful for a better season this year. "My grandfathers--both of them--said everything runs in cycles," she said. "They talked about how the hardheads (croakers) ran so strong back in 1947 they made enough cash to start this business. Then the hardheads fell off and they didn't see them again until the 1990s. The old-timers say the crabs are the same way." Oysters are a different story, though. They're just gone, she said, hauled away and shipped to stew pots and raw bars all over the country. "The [local watermen] used to work the bar off Windmill Point," Ruark recalled, nodding her head toward the lowland on the other side of the river. "That was an incredibly productive oyster bar. It's why my grandfather and his brothers picked a windmill as their trademark for this business. But then the state came and hauled the bar away. Dredged the old shell out one winter and hauled it somewhere up the Bay," presumably as part of early efforts to shore up oyster bars elsewhere. "My grandfather said, 'Mark my words, there won't be any oysters there next year.' Tongers went out next season and there was nothing left. But no one compensated them for the loss of their livelihood. The state pays farmers not to plant; the watermen don't get anything."

Now everyone was waiting to see what the state would decide about the new crab regulations. The watermen expected new limitations on catching females. "We're just not sure if they'll set a size limit or a bushel limit, or cut the season off in October," said Ruark. "It'll be hard on the watermen either way." (Not long after our visit, Maryland did both things: shortening the season for female crabs by nearly two months and imposing bushel limits for females in September and October, basing the limits on each crabber's "average historic daily catch" of females for those months. The state also made it flatly illegal for recreational crabbers to catch females, with the exception of soft crabs. Virginia, meanwhile, took the unprecedented step of completely outlawing winter dredging, another move aimed mostly at reducing the female harvest.)

The crabs run best in the fall, from September through November, after they've fattened up over the summer and are headed back to the Bay's mouth to winter over in the mud. That's when crabbers make the bulk of their money and hope it will tide them over the winter, Ruark continued. To lop one of the most productive months out of their season would be a major hardship. Having to cull through the crabs to check for females adds a degree of scrutiny that will be hard to comply with at that time of year. Crabbers are busy enough running their boats, hauling up and emptying pots. As Ruark put it, culling out undersize crabs is easy enough, but having to determine what's male and what's female isn't so swiftly done by a person who's also having to watch where he's going. In summer crabbers can bring along their kids or hire someone to do all that sorting. Help is harder to find in the fall, when the kids are back in school and the summer help has gone home. Many of the helpers on the Hooper Island boats are workers from Mexico, who come to pick crabs or work on the boats for a six-month stay. Then their permits expire and they head back home.

A smattering of Spanish drifted in from the steamer room, where two men were already busy readying the equipment for the coming season. More guest workers would arrive in a few weeks to work on the boats and steam and pick the crabs. Most island residents these days are either retired or have year-round jobs off island, leaving Ruark and other local packing houses strapped for seasonal labor. "The guest worker program has been a godsend, but even that's getting harder for us. I fill out the paperwork over the winter and hope the immigration office hasn't reached their cut-off by the time I can file it," Ruark told me. These workers have returned several years in a row, they know how to pick the crabs and they've gotten pretty good at it. "I want the same people back," she said.

I bent against the wind as I left Ruark's office and headed back to the boat. Since the weather didn't seem likely to get a whole lot better, brother Henry offered a compromise to launching the small boat so we could get as up close and personal with the river as I had hoped. Instead, he offered to head INSSA upriver to see the sights and try to get into Back Creek. It was still pretty raw, but at least it was no longer raining. Still, from our vantage point on the open water everything looked gray: the water, the land, the sky. Very little distinguished the horizon, just the broad slash of darker gray to denote the high tide line and the hedge of stumpy trees rising above it. Even that seemed to encircle us; we couldn't really see the cuts between the long thin points of land, so it looked as if we were in a broad but shallow lake. It reminded me of Susquehanna Flats in that way. We could follow the channel easily enough, but there was mighty thin water everywhere else. A single waterman tended his eel pots just off Wroten Island. He waved as we passed.

We went as far as the "15" marker, nearly the end of the channel, and looped back. In a shallower draft boat we could have gotten up to Golden Hill, where Goottee's Marine maintains a narrow channel. If we'd been able to round Wroten Island, we could have made our way to the town of Crapo. Instead we tucked up into Back Creek, a sheltered harbor, but without much room for us there. Phillips Seafood operates a crab packing plant in a big red building at the mouth of the creek, and sturdy old houses line the waterfront. Turning north, P. L. Jones Boatyard is up and on the right. Old Salty's is beyond that, across the main road on the left. A crew was at work dredging out Jones' slips; beyond that there was little activity today. We gingerly turned around and headed back down the river.

Having come down the Bay in a wet blow, I had new insight into what it had to have been like for the men aboard the Claud W. Somers before she went down in a gale. The Bay had frozen solid the winter of 1976-1977, and the watermen hadn't been able to work for months. When the ice finally broke, the dredge fleet from Deal Island was happy to get to work again. But Captain Thompson Wallace aboard the Somers was one of only two skipjacks that headed out on the morning of March 4, into the teeth of what would become a full-tilt gale later in the day. The other skipjack captain did a few licks and headed home. Captain Wallace hung on. When he finally turned back to the harbor, his push-boat engine stalled, leaving him wallowing in heavy seas and buffeted by winds that were too strong for his sails. A passing waterman tried to tow the Somers behind his deadrise, but after an hour or so, the wind and waves were so powerful the cleats tore out of the tow boat and the good Samaritan had to leave the Somers adrift. He offered to take everyone aboard his boat, but Captain Wallace was sure he could get the skipjack back in under sail. That's the last time anyone saw him and his crew alive. Cold and raw, with the wind howling around their ears, it had to be tough and terrifying.

The Honga is wide open to the south. As near as anybody can reckon, the Somers drove into the river from Hooper Strait before swamping off Norman Cove. All hands were lost: Captain Wallace, his older brother, his older son, a cousin, a nephew and a family friend. When the boat went missing, men from the headwaters of the Honga all the way south to Deal Island went looking for her, hoping at least to rescue the men, if not the skipjack. Not long after midnight, one of the would-be rescuers spotted the top of the mast jutting out of the water. The boat had gone down in 12 feet of water; there was no sign of Captain Wallace or his crew. They fished the men off the bottom the next day, raised the boat and went on with their lives. The boat continued dredging for a few years, then lay idle and deteriorating until the Reedville Fishermen's Museum found her, restored her and put her under sail again out of their facility on Cockrell Creek, off the Great Wicomico River on Virginia's western shore.

As we motored past the spot where she went down, there was no wind to speak of--but I shivered in spite of myself as INSSA left Norman Cove to port and edged past Applegarth Island on the west. Headed home, we were hoping to cross the Bay before the wind piped up again. Ahead of us, Hooper Strait seemed placid enough though dreary and cold. We'd not had a lick of sun this whole trip. I pictured a lone skipjack, struggling and overpowered by the wind, awash in water from her leaking seams and the torrent of waves splashing over the sides. It would have been getting dark when the Somers went down, and darker still by the time the storm had abated enough for search boats to venture out. A few days later, when the boat was pulled up from the mud, she had 33 bushels of oysters still on her decks.

I picked up my pen and began to write: Down on the Honga the waters run wide with the land lying thin as a rug, and working the water is all you can do, and pray for another day's run. . . . It took me a month to finish, but I had my song.

About the Author

By Jane Meneely, writer for Chesapeake Bay Magazine. For more great articles and photos on boating, sailing, fishing, and cruising, visit http://www.ChesapeakeBoating.net

How to step a Flying Junior sailboat mast?

What is the best technique to step the mast on an FJ sailing dinghy?

if the side stays are attached from the last use, and the forestay was detached, and the mast laid down and back, it is then ready to raise. one person holds the foot in the step while the other walks up the mast until it is upright and the side stays are in tension. then the person who was holding the step will attach the forestay.

if the stays are not attached, then it will be first necessary to attach the stays to the chainplate on each side before walking up the mast.

Boatbuilding: Classic Moth - Maststep Modification

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Patriot Sport Pak

Cyber Wars Between Pakistan and India

We all are aware of the wars India and Pakistan have fought and the resulted destruction especially precious human lives. In the current information age, some battles are not only fought with guns and tanks but also through media, internet and pen. Since the advent of Information Technology among the masses of South Asia in mid 1990s, the pace of cyber wars between Pakistan and India have also been increased.

Cyberwars between the two countries started in May 1998, when India conducted its nuclear tests. Soon after India officially announced the test, a group of Pakistan-based hackers called milw0rm broke into the Bhabha Atomic Research Center web site and posted anti-India and anti-nuclear messages. The cyberwars usually have been limited to defacements of each others' sites. Defacement is a low level damage, in which only the home page of a site is replaced with hacker's own page, usually with some message for the victim. Such defacements started in May 1998 and continued during Kargil War in 1999 and then during that era when the tension between India and Pakistan was at its peak from Dec 2001 to 2002. Therefore, the period between 1999 to 2002 was very crucial, when the troops were busy across the LOC exchanging gunshots and the hackers busy in defacing sites of each others.

According to attrition.org, a web site that tracks computer security related developments on the Internet, show that attacks on Indian websites increased from 4 in 1999 to 72 in 2000 where as the Pakistani websites were hacked 7 times in 1999 and 18 times in 2000. During the first half of 2001, 150 Indian websites were defaced.

During Kargil war, the first Indian site reported to be hacked was http://www.armyinkashmir.com, established by the Indian government to provide factual information about daily events in the Kashmir Valley. The hackers posted photographs showing Indian military forces allegedly killing Kashmiri militants. The pictures sported captions like 'Massacre,' Torture,' 'Extrajudicial execution' and 'The agony of crackdown' and blamed the Indian government for its alleged atrocities in Kashmir. That was followed by defacement of numerous Indian governmental sites and reciprocal attacks on Pakistani sites.

Two prominent Pakistani hacker groups are PHC (Pakistan Hackers Club) and G-Force. The founder of PHC is Dr. Nuker. The US Department of Justice has identified "Doctor Nuker" as Misbah Khan of Karachi. Misbah Khan was involved in defacement of the official site of AIPAC (American Israel Public Affairs Committee). Doctor Nuker struck back with an interview to a magazine Newsbytes where he claimed that the 'federal grand jury made a mistake in indicting Misbah Khan of Karachi' and that 'he merely uses insecure servers in Pakistan to get online anonymously'. Doctor Nuker has been featured in international publications including Time and Newsweek.

G-Force is based in Lahore and it consists of eight members. Both Pakistan Hackers Club and G-Force are professional hackers with a specific aim: to work for the cause of Kashmir and Palestine. It is still to be seen how their hackings are helping the cause of Palestine or Kashmir! Pakistan Hackers Club has been around since quite long and apart from Indian site, they have defaced many USA and Israeli sites including US Department of Energy's site. G-Force was founded in May 1999 after the nuclear tests and their initial target was Indian sites but after 9/11, their concentration has been shifted to US-based sites. According to zone-h.org, G-Force has successfully defaced 212 sites. G-Force's "achievements" includes National Oceanic and Atmospheric Agency and three military sites associated with the US Defence Test and Evaluation Professional Institute.

During this cyberwar, in December 2000, a wired.com news story created waves that claimed that an Indian hacker's group "Patriotic Indians" has defaced the official site of Pakistani government pakgov.org. Later, it was revealed that the actual site of Pakistani government is pak.gov.pk, not pakgov.org and pakgov.org was in fact registered by the alleged hacker himself with fake information.

On the Indian side, there are various hackers groups that have defaced Pakistani sites. Among them, the most famous one is H2O or the Hindustan Hackers Organization. However, the independent as well as Indian analysts admit that at this cyber-front, Pakistan has always been winning this war. There are two main reasons for this. Firstly, Pakistani hackers are organized in groups where as most of the Indian hackers are working as solo. Secondly and the most important reason is the religious motivation of the hackers based in Pakistan, to do something for the cause of Muslim brothers & sisters in Palestine and Kashmir.

At the government level, both the countries are doing their best to curb hacktivism. NIC (National Informatics Centre) of India and Cybercrime division of FIA (Federal Investigation Authority) in Pakistan are taking necessary steps to eliminate all forms of cybercrime, including hacking.

A few of the Indian sites defaced by Pakistani hackers are:

1. Indian Science Congress

2. National Informatics Centre

3. Videsh Sanchar Nigam Limited (State-run international voice carrier)

4. External Affairs Mnistry

5. UP government site

6. Ministry of Information Technology

7. Mahindra & Mahindra

8. Rediff Chat

9. Asian Age newspaper

10. Aptech India

11. University of Mumbai

12. Official site of Gujarat Government

13. GlaxoWellcome India

14. The Parliament home page

15. SetIndia.com

16. Department of Electronics

17. Engineering Export Promotion Council, Ministry of Commerce

18. Center for Advanced Technology

A few of the Pakistani sites defaced by Indian hackers are:

1. The Nation (newspaper)

2. Pakistan Television

3. Pakistan Tourism Development Corporation

4. Official site of Punjab Government

5. Shaheed Zulfiqar Ali Bhutto Institute of Science and Technology

6. Prime bank

7. Hamdard University

If fighting with our neighbours is in our genes, we can fight through the internet, media, newspapers and books but let us not fight with guns and missiles. There may be humiliation if a website is defaced but at least no human life is lost.

Please visit India-Pakistan Friendship Club (IPFC) to access more articles related to India and Pakistan.

About the Author

Personal blog of the author is located at http://www.arsalanonline.com

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Shelf Barbeque Bbq

Homemade Barbecue Sauce – How To Make Your Own Homemade Barbecue Sauce

The time to start thinking about cooking BBQ is in the Spring and Summer time, with the warm days ahead and fun social gatherings with your friends and family, there is no better time to turn your attention to making these occasions special by learning how to cook something new.

Creating your own homemade barbecue sauce is straightforward once you have mastered the basics and learned how to combine various kitchen ingredients to make your own favourite sauce.

No doubt you, or members in your family had their own favourite homemade barbecue sauces that they grew up with, well now is your chance to get involved and enjoy learning something new, how to make your own, personal favourite, homemade barbecue sauce.

Here are the basic components of a homemade barbecue sauce.

The barbecue sauce base

Regardless of what type of barbecue sauce you are going to make, you will need a "base" before you can begin. Ideal bases for making a good BBQ sauce are favourites such as number 10 ketchup sauce, honey, mustard, brown sauce and fruit purée sauce bases.

Consistency of the homemade sauce base is one of the main things that you should be looking at when considering making your own BBQ sauce. You want to avoid the base from being too runny or too thick, and this is one of the reasons why using a suitable ketchup is a great place to start experimenting because it gives you a little less to think about initially and will allow you to let your creative juices flow as you consider and use the ingredients that will make up your sauce.

The #10 ketchup is one of the most popular sauce bases to use as it has the ideal consistency and acidity that complements BBQ food by giving a clean edge, or zing, to the flavour. Many pre-bought sauces will not match up to your own personal favourite once you have developed your very own homemade barbecue sauce.

If you were considering making something that had a fruitier flavour, you can use a pre-made fruit sauce and use that as your base for a slightly sweeter and fruitier flavour and adjust it to your taste, using other ingredients. Alternatively, you could use a small quantity of ketchup base and then sweat down fruit and create your own fruit purée to add to your sauce.

Acidity

Acidity is very important in a homemade barbecue sauce as its presence provides a clean-tasting zing that prepares and excites the taste buds. Controlling this acidity is important and a matter of personal preference, and experimentation with fruit-infused vinegars, such as cider, apple and raspberry all offer unique and distinct flavours that complement any homemade barbecue sauce.

You can make your own fruit-infused vinegars very easily by purchasing a good quality white wine vinegar, adding some to a sterilised bottle along with raw fruits of choice, seal, and allow to soak slowly, in a cool and dark place for 1 or 2 months.

Once the fruit has had enough time to break down in the vinegar, you find that it has taken on a pleasant fruity tang and can be used in not only your homemade barbecue sauce, but also in a salad dressing along with a little olive oil. Remember that a little goes a long way.

Other ingredients that will complement your homemade barbecue sauce base, are seasoning's and vegetables that will add a distinctness to it and separate it from the typical, off-the-shelf variety.
Worcestershire sauce for example, adds a low-down meaty flavour and is similar in colour to soy sauce, though it tastes nothing like soy sauce at all. Widely used, Worcestershire sauce has a slightly spicy tang to it as well as a dark colour that will deepen the colour of the sauce that you are making.

Other great ingredients are Tabasco sauce for example that adds a mildly hot, fruity pepper flavour and is excellent as a component for sauces that are going to be used on chicken, baby back ribs and chicken wings. If you want to try a slightly milder alternative to Tabasco, Cholula hot sauce is similar in flavour, though slightly less piquant to its hotter counterpart.

For a full and more rounded flavour you can add sauces similar to Texas Pete's hot sauce, which has a fairly thick ketchup-like consistency and adds a broad and mild mix of spices. Once again, there are many alternatives to thick sauces that you can add to your homemade barbecue sauce, and it is worthwhile experimenting with them in very small batches and pick out the flavours that excite your taste-buds the most.

Read the labels, pick out the flavours and aromas that appeal to you and then note them down for future use.

Seasoning's

Now that you have the base of your homemade barbecue sauce well under way, you can take a look at the spices, salt, pepper and sugar that will be used in relatively small quantities to give your BBQ sauce its own distinct flavour.

If you haven't used a particular seasoning before, start off by using small quantities to avoid over-powering your first homemade barbecue sauce.

Cinnamon for example is a particularly strong bark-like spice that is also available in ground form. Use it like salt, by adding a little at a time until you get the balance right with the other flavours. Use too much and you will find that just like salt, the cinnamon will almost certainly overpower everything else you have in your sauce. Unless you particularly like cinnamon, use it very sparingly.

Here is a short list of seasoning's that you can use in your homemade barbecue sauce to give you some ideas.

Spices such as cayenne, Jamaican jerk seasoning, red pepper flakes (in moderation), clove, cinnamon, ground ginger, coriander, garlic, mango powder, mustard, paprika, cumin, oregano, and parsley are all excellent choices.

Whole seeded chilli peppers such as Chipotle adds a dark and smoky flavour, Habanero and Scotch Bonnet peppers add a lot of heat along with a delicious fruit flavour, red bell peppers for great fruitiness but little heat, Serrano and similar long carrot-shaped chillies also offer a nice fruit flavour along with a mild-heat.

Sweetness

To add sweetness if necessary to your homemade barbecue sauce, you can use sugars and sweeteners that suit your personal preference. Palm sugar has a unique and distinct flavour that has an Eastern influence, cane sugar, molasses and dark brown sugar are also widely used.

You can use any sugars that you prefer, though darker sugars generally have more flavour and are more suitable for use in a BBQ sauce. More exotic sweeteners such as passion fruit and guava syrups can also be used to good effect, along with regular honey and golden syrup.

If your homemade barbecue sauce is going to be used to baste your meats and poultry during cooking over a hot grill, remember that the high sugar content can burn easily and it will invariably result in blackened food.

Take this into account when cooking your food and adjust your technique accordingly. Using the “low-and-slow†method of cooking is the perfect way to cook food that is coated in a high sugar content BBQ sauce.

Salt

Salt is a very important part of cooking, seasoning any food improves the flavour and when used in BBQ sauces, it is used in the same manner, to add flavour and also balance the sweetness and acidity. Use salt sparingly during the last 15 minutes of reduction time to adjust the taste to your liking by allowing the salt to cook through the sauce slowly, while stirring continuously.

Taste a small amount of the sauce, not forgetting to allow it to cool first beforehand, and determine whether you have reached the right balance.

It all comes down to a matter of personal preference that is based on our upbringing and regional influences. Use the ingredients and flavours that talk to your taste buds, experiment and make it your own unique homemade barbecue sauce.

Thickeners

To prevent yourself from making the most common mistake when creating your first homemade barbecue sauce, avoid the addition of sauce thickeners such as corn starch, gelatine, flour, butter and cream as these will impair the flavour and potentially ruin your BBQ sauce.

Thickeners are not required as your homemade barbecue sauce will be thickened naturally by the evaporation of liquids, and reduced gently on a relatively low heat in a saucepan until the ideal consistency is achieved.

Making your homemade barbecue sauce

This section is not designed to be a particular recipe, just some basic guidelines in the preparation of your homemade barbecue sauce.

To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;

500ml of #10 ketchup
50ml cider vinegar
1 large onion coarsely chopped
2 large garlic gloves, finely chopped
1 thumb sized piece of ginger, finely sliced
1 tsp Tabasco sauce
1 tbls passion-fruit syrup
1 tsp coriander powder
1 tsp cumin powder
2 finely chopped seeded hot red chillies
1 tbls brown sugar
Salt to taste

Once you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil, then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.

Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process.

The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilise the flavours before use.

Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilised jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.

About the Author

We hope you enjoyed this homemade barbecue sauce guide. If you are looking for more BBQ ideas, tips and recipes, view our large selection of tempting BBQ recipes and resources to make your next barbecue a day to remember.

Chicken Pot Barbecue Recipe by the BBQ Pit Boys

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Power 4 Home - How To Build Solar Panel

The environment seems to cry out for help each and everyday as what is evident on the news and issues that surround us. It is very important to consider the effects that man has created upon it and somehow correct it. Learning how to build a solar panel as an independent energy source is a start that would benefit both you and the environment.

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About the Author

This author writes about Sources of Solar Energy at Energy Power Generation.

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i have a dell latitude c640 laptop with a DELL TYPE 66Whr battery. the the prongs on the power inlet broke and now i can't plug in my power cord to either power up my laptop or charge up my battery. the laptop will still work on the battery only but i can't charge it up. is there any way to manualy charge up the battery. if so how. can i take a power cord to the battery directly and charge it up and if so witch prong is the + and witch is the - on the battery. or is there any other way to charge up the battery.

External charging of the battery could result in fire and tragedy.

One has to replace the system board to replace the power adapter inlet.

HHI 8800mAh Universal External Back up Battery (For Laptop, Cellphone or iPhone)

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