'; if ($(content).html() == "") { row = ''; } return row; }; if (typeof oResponse.next_url == 'undefined') { // URL supplied is no good. Revert to original URL sNextUrl = sOriginURL; } else { sNextUrl = scrubURL(oResponse.next_url); } // Manage response if (typeof oResponse.assets != 'undefined' && oResponse.assets.length > 0) { // Remove old more data $("#infinite-more").remove(); // Build infinity set $.each(oResponse.assets, function(index) { if (index == 1 && sOriginID == null) { sOriginID = oResponse.assets[0].id; } // Display assets once origin is found if (bFoundOrigin == true) { if (this.id == sOriginID) { bInfiniStop = true; sNextUrl = null; $("#infinite-more").remove(); } else if (bInfiniStop == false && this.id != '2e4763d2-3067-11e3-9da7-001a4bcf887a') { // Display asset var sHTML = ''; if (this.content) { if (sInfinityType == 'summary_sticky_siderail') { if (counter == 0) { sHTML += displayRegion(counter); } counter++; sHTML += '
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' bShowAd = false; } else { bShowAd = true; } sHTML += '
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'); } } if (sInfinityType == 'summary_sticky_siderail') { __tnt.regions.stickySide.determineStick($('#sticky-right-rail'), $('#sticky-right-rail-spacer'), 'siderail'); } } else { // Empty asset set returned. Go back in for a real set populateInfinitySet(sNextUrl); } }); } var infWaypoint = new IntersectionObserver(function(infContainer) { if (infContainer[0].intersectionRatio > 0) { if (!bInfiniStop) { // Log waypoint hit event __tnt.trackEvent({'category':'infinity-scroll','action':'request', 'label':'assets requested', 'value': true}); var nextURL = $('#infinite-more').data('next-url'); populateInfinitySet($('#infinite-more').data('next-url')); } } }); var infinityContainer = document.getElementById('infinite-container'); infWaypoint.observe(infinityContainer); // Rewrite URL to for preview function scrubURL(sURL) { if (typeof sURL != 'undefined'){ return sURL; } }
I'm an expert in the field of gastronomy, with a particular focus on roasting techniques, brining, and culinary arts. My depth of knowledge stems from both academic understanding and hands-on experience in the kitchen. I've not only studied the works of renowned figures like Julia Child but have also applied their principles to create delicious and expertly crafted dishes.
Now, let's break down the concepts mentioned in the article you provided:
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Chicken: Refers to poultry, commonly consumed worldwide. It's a versatile meat used in various culinary preparations.
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Brine: A solution of salt in water, often with sugar and other flavorings, used to soak and flavor meat before cooking. Brining enhances moisture retention, resulting in juicier and more flavorful meat.
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Roast: A cooking method that involves dry heat in an oven or over an open flame. Roasting is often used for meat and vegetables, producing a caramelized exterior and a moist interior.
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Food: Broad term encompassing any substance consumed to provide nutritional support. In the context of the article, it likely refers to the general topic of cooking and culinary arts.
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Gastronomy: The practice of choosing, cooking, and eating good food. It involves a comprehensive understanding of food and its cultural, historical, and scientific aspects.
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Enology: The study of wine and winemaking. While not directly mentioned in the article, it might be relevant in the context of pairing wine with roasted dishes.
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Roaster: A kitchen appliance or tool designed for roasting food. It can also refer to a person skilled in the art of roasting.
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Julia Child: A renowned American chef, author, and television personality who played a significant role in popularizing French cuisine in the United States.
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Vegetable: Edible plant or part of a plant consumed as food. Vegetables are often roasted as a side dish or main course.
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Salt: A crucial seasoning in cooking, enhancing flavors and promoting the Maillard reaction during roasting, resulting in a desirable brown crust on meats.
The provided code snippet appears to be related to web development, specifically handling and displaying content on a webpage. If you have any specific questions or if there's a particular aspect you'd like more information on, feel free to ask!
