Does Chocolate always give you spots?

Chocolate on its own does not produce spots- except as a result of an allergic reactions to cocoa. Ordinary spots arise because the skin produces too much sebum.

What is SEBUM (or) SEBACEOUS GLANDS?

Sebum builds up in the hair follicles and forms unsightly blackheads or becomes inflames and create pimples. A shift in the body's hormonal balance is mainly responsible for excess sebum, which is why pimples and acne are most likely to develop during puberty.

Diet does have some influence, although fatty foods, which have been thought to be a culprit, don't actually cause acne. This is a problem that rarely occurs among native populations with diets rich in fat, such as Arctic Inuit. In the western world, however, acne is a widespread skin complaint, and members of native populations don't usually develop it until they move into a modern city.
Evidently, western eating habits can encourage skin impurities. Scientists suspect that a diet rich in simple carbohydrates is the indirect trigger for acne. The consumption of large amounts of sugar leads to a continuous release of insulin, which creates a shift in hormones balance and thereby stimulates the production of sebum.

This would seem to suggest that the chocolate does at least encourage spots, particularly the high - sugar, low- cocoa varieties. However chocolate won't do any harm to those whose diet is based on complex carbohydrates and small amounts of sugar and white flour.

Provided you eat a balanced diet, chocolate won't give you spots

Google Translate Widget For Bloggers

Google translate widget is powered by google to translate blogger blogs language to any language on your blog.

Preview (See IMG)

How to add Google Translate widget to Blogger?

First Sign in to your blog and go to

1. Layout > Page Elements > “Add Gadget” where you want
2. Select  HTML/JavaScript
3. Paste below code in pop up window

<div id="google_translate_element"></div>
<script type="text/javascript">
    function googleTranslateElementInit() {
        new google.translate.TranslateElement({
            pageLanguage: 'en'
        }, 'google_translate_element');
    }
</script>
<script src="http://translate.google.com

                /translate_a/element.js?cb=googleTranslateElementInit"  

                    type="text/javascript"></script>

   4.  Finally click Save button.

Here Some Awesome Tips To Resize And Edit Images On Blogger & Picasa

If you are using Blogger then all images you upload on your blog will be storeed in Picasa.
Picasa is a Free Google Service.
What does this mean ? when you create a blog, Picasa automatically create an Album for your blog.This album will have the same name as your blog. And all your hosted images are served with Google CDN.


Well, You have uploaded an Image to your Blog, Now you want to Re-size it Down (Scale it Down). What should you do? You could :

•  Edit the Local Image in an Image Editor

• Resize the Image and Save in your Computer

• Upload again to Blogger

But You are doing a lenthy process and you will have to upload the image to your blog again.

You could use the inbuilt Image Resizing feature in Blogger (Picasa) ?.

In this article you will learn utilizing the In-built Image Resizing Feature with some Additional tips.

Here, I have a sample Image with the dimensions 2000px x 2000px

Here I uploaded the image to Blogger and the Blogger Hosted image URL is

http:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhkVo83rjTOe0JEGVtaghMtlKT8aw5cCAt0DGUV0D-v1AiyyDaOOzcFH0AZ_wWQDLCWiN-c7JpEpR4npzKY6dZBzR7qy9dOpWUvx8gWf3x5zYeGu3ImxS46dglgnOxscDbU7gEjgmbU4b/s1600/sample-2000x2000.jpg

In the this URL, observe the path before file name. which is Image size s1600 and it is the default blogger dimension.
What does this means, the image dimensions is 1600 on largest side.

What if the Image Widths and Heights are various ? 

The first sample image is 2000 pxiels wide on both sides. If I uploaded the image to blogger which is resized to 1600 pixels on both sides. Check the Below Image.

http:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyB5opYf7FZYrW0CFQsgqvD1gsRwoIkD8dH1sdHTfX2MhvjUb8BBpeiw6nSOvZpiJrLSaaqOTVcnyu0LH6zt5-QEhJvkOiVkhOsQlsTLxIhKezIg1GG5mZOsqr3QtX2Mo_FuvJzsjqsOE7/s1600/sample-2000x1200.jpg

Here another Sample image which dimensions are 2000px x 1200px

The Blogger Hosted Image is

http:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21NltisNeFGdyAnvR6uiwS_mxGBRhiO9OjhCBphVPSjxM9qowdIQ558ofnM8RygOldkjbgcJNPvBEeL8cTPy_gXjarKxCRawgkzKTky_0Tfbb2CZWQfi57nxnVHdhFR7wlBfJPWDO3mx1/s1600/sample-1200x2000.jpg

the above image height is 1600 and width is adjusted to corresponding to Original Image size ratio.

How to Resize my own Images?

Upload the image to Blogger and get the Direct image link. If you want 250px width image, change s1600 to s250 (leading s is important and use any width you want.)

http:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyB5opYf7FZYrW0CFQsgqvD1gsRwoIkD8dH1sdHTfX2MhvjUb8BBpeiw6nSOvZpiJrLSaaqOTVcnyu0LH6zt5-QEhJvkOiVkhOsQlsTLxIhKezIg1GG5mZOsqr3QtX2Mo_FuvJzsjqsOE7/s250/sample-2000x1200.jpg

And now the image size is 250px width and height is corresponding ratio to original image.

 

What about Image Cropping ?

Picasa is also offering Image Cropping. which means, if you give a definitive image size, it will automatically cut the extra image on either sides and produce a perfect square image.

 

How to Crop image?

After changing the Image size just add the -c at end of image size. s200-c like so. take a look at image preview.

http:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyB5opYf7FZYrW0CFQsgqvD1gsRwoIkD8dH1sdHTfX2MhvjUb8BBpeiw6nSOvZpiJrLSaaqOTVcnyu0LH6zt5-QEhJvkOiVkhOsQlsTLxIhKezIg1GG5mZOsqr3QtX2Mo_FuvJzsjqsOE7/s100-c/sample-2000x1200.jpg

Is it Great?

If the image is very large. if you want to place the image in your post. but your site loads very slow.
so use the crop trick. take a crop image and place in your post and link the image to Original Image.

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyB5opYf7FZYrW0CFQsgqvD1gsRwoIkD8dH1sdHTfX2MhvjUb8BBpeiw6nSOvZpiJrLSaaqOTVcnyu0LH6zt5-QEhJvkOiVkhOsQlsTLxIhKezIg1GG5mZOsqr3QtX2Mo_FuvJzsjqsOE7/s1600/sample-2000x1200.jpg">
    <img src="" alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyB5opYf7FZYrW0CFQsgqvD1gsRwoIkD8dH1sdHTfX2MhvjUb8BBpeiw6nSOvZpiJrLSaaqOTVcnyu0LH6zt5-QEhJvkOiVkhOsQlsTLxIhKezIg1GG5mZOsqr3QtX2Mo_FuvJzsjqsOE7/s100-c/sample-2000x1200.jpg"/>
</a>

Here is the Preview:-

Why does chopping onions bring tears to your eyes?

Onions contains sulfur compounds that are released as soon as the knife cuts into vegetables.The Substance that causes the greatest trouble is a compound known as propanthial S-oxide, which rises into the air and combines with water in our tear ducts to form stringing sulfuric acid, which is what makes us cry.

This is why the only way to stop chopping onions being such tearful business is to prevent all, or at least some, of the oxide from getting into eyes. This could be done by cutting the onions under water, turning your face away or wearing protective goggles - even wearing contact lenses can help. Also, the more coarsely you chop the onion and the sharper the knife the less oxide is released. It is not clear whether it is also helpful to chill the onion prior to chopping it.

Know to Secure Passwords

You want to create lengthy, complicated and unique passwords for every website that you use but that rarely happens in practice because complex passwords are impossible for anyone to remember.

Some people rely on password management software like LastPass or KeePass that store all your passwords in an encrypted database which is then protected by a single master password. You enter the master password and you instantly have access to all your stored user logins and passwords.

Set unique passwords for all your web accounts but remember just one pass phrase

A Unique Password for Every Website

Here’s an alternate solution that I initially created for internal use. The tool is called Secure Passwords and it generate unique and strong passwords  for your various web accounts using using the secure bcrypt algorithm.

The advantages are that your passwords aren’t stored anywhere, the passwords are hashed using bcrypt (irreversible) and all you have to do is remember is one master pass phrase.  The password generator works on both desktop and mobile screens. You can also download the tool from Github as a ZIP file and run it offline on a USB drive or upload it to Dropbox.

To get started, enter your user name (or login id), the site’s domain name (e.g. google or facebook), your master password and hit the generate button. The tool will instantly create a unique password based on your input and it will always generate the same password for that set of parameters.

How Secure are my Passwords?

The passwords are impossible to guess as they are made of digits, special characters and letters in mixed-case. The passwords are generated using bcrypt which is still resistant to brute-force attacks and therefore it will be impossible for anyone to decrypt the master pass phrase should any of password ever gets leaked online.

Also, the tool computes passwords in your web browser itself and not a single byte of data is transmitted elsewhere. You can browse the full source code at Github.com and, if you know a bit of programming, modify the code even further to suit your requirements.
Related reading: Keep your Online Accounts Safe and Secure

Here’s another password trick suggested by Mozilla that recommends picking a base password and then adding a different suffix and prefix based on the website.

Why doesn't honey have to be stored in the fridge

Honey is widely thought to be the only food that does not spoil. This is because of its high sugar and low water content, which makes it an environment in which bacteria and other micro-organisms cannot multiply.

Honey also contains certain enzymes and aromatic acids that are effective against microbes.

This is why doctors may even use honey to help serious wounds heal more quickly - in the form of honey bandages, for example. On average, honey consists of 70 - 80% sugar and only 15 20% water. Added to this are small amounts of pollen, flavourings, minerals, vitamins, enzymes and other proteins. Unlike sugar - which is pure sucrose - honey contains various kinds of sugar, especially glucose, fructose and small amounts of sucrose and dextrin. This exact proportions of the various sugar determine how long it will take for particular honey to crystalline and harden. And even the fridge cannot prevent that from happening.

What gives honey its honey colour?

The colour of this sweet natural substance comes from corner of the nector or honeydew collected or honeydew collected by bees.

The term 'honey coloured' usually refers to warm, slightly ochre shade of golden yellow, although different varieties of honey have very different colours - from pale yellow rapeseed honey, through reddish - brown chestnut honey and dark brown forest honey.

Lime honey even has a greenish tinge.

The standard RAL colour chart, used throughout Europe, lists the typical hue of acacia honey under the designation honey - yellow RAL 1005, between golden yellow and maize yellow. However, the transparent and luminous colour of all honey fades as - after weeks or months, depending on the variety - it crystallises and sets.

Here's Your Fill of Foodie Pretensions

You're getting ready to go to dinner at a nice restaurant. Not a take - out - a - second - mortgage indulgence, but still, you're expecting a memorable feed. One last check before you close the front door. Keys? Reading glasses? Pocket French translator? Advanced culinary -techniques glossary?

Huh? Certainly, without the keys, the car won't start. Ans without the glasses, you won't be able to read the menu. But sadly, without the last two, you may not have a clue what you're ordering.

We've come a long way since the days when veggies meant overcooked carrot and a lump of stodgy potato. Its a great treat to have the breadth of food choices we enjoy nowadays. But the pretentious language that' built up dinning is enough to make me grind my teeth so hard that whatever I choose to eat will soon need to consumed through a straw.

Celebrity chefs need to take a large share of the blame. Who cares if, back in the kitchen ( preferably a closed kitchen, out of eye line and earshot of the dining tables), they call the meaty component of the dish "the protein"?
Thanks to the  legions of the professional cooks fleeing the kitchen to bask in the glow of TV studios, we've all heard the jargon. But when suburban cooks start talking about "balancing the protein," something's gone awry. By all the means, chef, ask your apprentice to "check the protein on the grille," if you must: by the time it makes it ti eh table, I want to hear it described as a chop.

If ostentatiously basic terms are annoying, the absurdly florid ones are positively infuriating. When is a sauce not sauce? When it's a "coulis" or a "jus" (pronounced coolie and zoo, naturellement). Or a "drizzle." When is a selection of cold not recognizably that? When it's an "assiette." Even fast food chains aren't above trying co- opt the English language to confer prestige upon themselves: the staff who prepare the food at Subway are officially called "Sandwich Artists." It's time for the return to reality.

Here, then, is our essential recipe and the restaurant survival guide to get you through you next meal.

Molecular gastronomy: All the cooking relies on the change that heat produces in molecules, so "molecular gastronomy" (MG) is technically a redundancy. But that hasn't stopped it being taken up by the chefs and around the world, who use it as an umbrella tern to mean "cooking," but not as you and I would recognize it. 
Employing equipment from a science lab, rather than  the second drawer down, adherents such as British chef Heston Blumenthal rely on pressure probes, blowtorches and dehydration machines. For the record, Blumenthal says he now dislikes the term:
"Molecular makes it sound complicated. And gastronomy makes it sound elitist."

Sous vide: Beloved of MG enthusiasts, this is long, super- slow cooking in a low temperature water bath. And for a mere $900, a home version of the equipment could be yours. Requisite vacuum packer for the food not included. (Elitist, moi?) 

Haute barnyard: Not satire, nor a criticism, but a term coined by New York magazine's Adam platt to describe basic, good quality, seasonal ingredients served up at hugely inflated prices in high -end restaurants.

Deconstructed: Translation: if you didn't know what it is was want to be, you'd never recognize it. A salade Nicoise, say, commonly mixes core ingredients such as tuna, green beans, olives and boiled egg. Ina deconstructed version, the egg might be infused with tuna, the beans might be mere smear of sauce (sorry, drizzle) on the palte, and the olives might be served separately, possibly to neighbouring table.

Mouthfeel: A highly technical and self- important way of describing the way food feels. In your mouth.

EVOO: Short for "extra - virgin olive oil." Believe it or not, this word has actually made it into at least one dictionary. It's also the most pricey version of OO - prompting the new "extra virgin coconut oil" (more cash in the palms).

Compote: You've probably been eating compote since you were a child, you didn't know it. It's fruit stewed in sugar syrup. Yes, just like mother used to make, but at price she'd assume was a misprint.

Wilted: This used to be a bad thing who would want to eat wilted veggies? Now it describes:
a) greens that have been lightly cooked; and
b)diners who have to admitted defeat in the face of the chef's pretensions.

Muddled: Cocktail ingredients, such as fresh lime or mint, which have been bashed about a bit with pestle rather than chopped or blended. See also b) above


Two more pets hates: "Chef's special sauce" (what are all the others - ready mix in a jar?), and "pan- fried." (As oposed to waiting for pavement outside to get hot enough, perhaps?)

The worst part of it all is that this overdone approach is unnecessary  something the truly great chef's know.

As acclaimed British restaurateur Alastair Little once put it, "You don't want to read that your swash blossoms were hand- picked underwater by Panamanian virgins. All you need is the primary ingredients, the main method of cooking and perhaps where the food has come from."

His compatriot Fergus Henderson shows how it should be done, at the acclaimed St John Bar and Restaurant in London. Sample entries fro the bar menu: "Gull's Egg & Celery Salts"; "Cheese & Chutney Sandwich"; "Cured Beef, Beetroot & Red Cabbage."

Now, that's appetizing.